Discussion on safe foods held in Moulvibazar

Bashundhara Shuvosangho’s Moulvibazar district branch organised a discussion meeting on Monday to raise awareness about food safety, safe food production and the health risks of food adulteration.

The meeting was held at Uttar Jagannathpur Burhanabad, a permanent project site of Sheikh Borhanuddin (RAH) Islamic Society (BIS), with farmers, workers and people from various professions attending.

The event was chaired by M Muhibur Rahman Muhib, president of Shuvosangho’s Moulvibazar district branch. Allama Abdul Karim Sirajnagari, founding principal of Sirajnagar Fazil Madrasa, attended as chief guest.

Other attendees included Mawna Sheikh Ariful Islam; Ruhel Khan Ashraful, team leader of the district burial and funeral team; Syed Abu Hasan Zillul, vice-president; Engineer Md Foyez, office secretary; and members Masum Ahmed and Md Amir Hossain.

In his address, Sirajnagari said food safety must be ensured at every stage, from production to consumption. He said safe food requires protection against harmful microorganisms, chemicals and other contaminants during production, processing, transportation, storage and preparation.

He urged farmers to adopt safe cultivation practices and food businesses to maintain hygienic conditions.

Muhib said consuming unsafe food could cause diseases including diarrhoea, dysentery and food poisoning. Long-term exposure to adulterated food and harmful chemicals could also increase the risk of liver and kidney complications, he said, adding that children, older people, pregnant women and those with existing illnesses were particularly vulnerable.

Speakers said some businesses use prohibited food colours and unauthorised chemicals to increase profits, posing serious risks to public health. They called for stronger accountability among food businesses, regular inspections and effective enforcement of food safety laws.

The discussion also highlighted the need for responsible use of fertilisers and pesticides, compliance with recommended waiting periods before harvesting, and hygienic handling and transportation of agricultural produce.

Speakers stressed that restaurants, bakeries and food shops should use safe water, maintain clean kitchens, keep food covered and store raw and cooked items separately.

They also called for food safety education at the family level, particularly for children, and urged educational institutions, media outlets and social organisations to expand public awareness initiatives.

Bashundhara Shuvosangho members said ensuring food safety required collective action from farmers, businesses, consumers and authorities. They pledged to continue awareness activities promoting safe food practices and opposition to food adulteration.