From the point of view of government control, stricter quality control measures on all the parts of the supply chain. Recently, the Lebanese government launched a major campaign to stop the operations of all food providers if these did not comply with quality health standards.

To prevent and control Food poisoning in developing Countries I would like to suggest the following:

1. Assess the causes of food poisoning.

2. Assess awareness on prevention and control of food poisoning

3. Evaluate availability of community resources on prevention and control of food poisoning

4.Evaluate  the existing management for prevention and control of food poisoning

5. Review the laws regulating prevention and control of food poisoning

Firstly with personal hygiene and maintaining food quality by government sector. 

different training programs to aware people.

ood poisoning can sometimes cause serious illness and even death.

Most people assume that food poisoning comes from restaurants, cafes and fast food outlets, but according to the FSA, everybody just as likely to get ill from food prepared at home.

There are some tips to reduce the risk of food poisoning. These tips are useful in developed or developing countries.

Washing hands

Wash hands thoroughly with soap and hot water, and dry before handling food, after handling raw foods – including meat, fish, eggs and vegetables – and after touching the bin, going to the toilet, blowing nose, or touching animals, including pets is enough.

Washing worktops

Wash worktops before and after preparing food, particularly after they've been touched by raw meat, including poultry, raw eggs, fish and vegetables.  hot, soapy water is fine.

Wash dishcloths

Wash dishcloths and tea towels regularly and dry them before using them. Dirty, damp cloths are the perfect place for germs to breed.

Using separate chopping boards

Use separate chopping boards for raw food and ready-to-eat food. Raw foods can contain harmful bacteria that spreads very easily to anything they touch, including other foods, worktops, chopping boards and knives.

Keeping raw meat separate

It's especially important to keep raw meat away from ready-to-eat foods, such as salad, fruit and bread. This is because these foods won't be cooked before you eat them, so any bacteria that gets on to the foods won't be killed.

Store raw meat on the bottom shelf

Always cover raw meat and store it on the bottom shelf of the fridge, where it can't touch other foods or drip onto them.

Cooking food thoroughly

Cook food thoroughly and check that it's steaming hot all the way through. Make sure poultry, pork, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside. Don’t wash raw meat including chicken and turkey before cooking, as this risks spreading bacteria around your kitchen. 

Freezing raw chicken reduces levels of Campylobacter but does not eliminate it completely. The safest way to kill all traces of Campylobacter is by cooking chicken thoroughly. 

Keeping fridge below 5C

Keeping fridge temperature below 5C. By keeping food cold, you stop food poisoning bugs growing.

Cooling leftovers quickly

Cool cooked food that not going to eat as quickly as possible (within 90 minutes) and store it in the fridge or freezer. Use any leftovers from the fridge within two days.

Respecting 'use by' dates

Don't eat food that's past its 'use by' date even if it looks and smells okay. 'Use by' dates are based on scientific tests that show how quickly harmful bugs can develop in the packaged food.

The contamination of food is influenced by multiple factors and may occur anywhere in the food production process so interventions should focus on:

    - Avoiding exposure to infectious agents (contaminated food)

    - Preventing cross-contamination

    - proper , cooking, refrigeration and storage of foods at recommended temperatures and avoiding temerature dangerous zone.

    - personal hygiene measures should be adopted during food preparation

    - Standardized methods for the detection of foodborne hazards should be established and adopted e.g., HACCP

- Hygiene & Educational measures are needed for consumers, workers and care-takers to protect the incidence of these diseases.

We are here discussing and debating about the prevention and controlling of food poisoning in developing countries. I'd like to make mention of something here that in a developing nation for example Papua New Guinea, some of the points mention earlier in response to the question cannot be a reality. Why? Because even a developing country where at least everything is still developing, what people care about mostly (food) is what goes in rather than the content of what goes in. If you try to educate at least a few of them in, lets say eating healthy food with personal hygiene, they (people) would suggest that this is what you will be offering to them for their rest of their lives. Only when you have them educated and then when you pack up and leave, they'll go back to their place of origin. That's a fact in Papua New Guinea. Even the fact is that, even the educated learn from their educators, so in the end it is always the teacher who leads the students astray.

The better way to go about it in a developing country would be to improve peoples lives where the needs and wants are of the greatest before we think about doing personal changes to them themselves.

To my opinion the best way to prevent food poisoning is though awareness programs. Personal hygiene is the most important. I live in a developing country, where government has a program for monitoring the hygiene of restaurants, however the problem of food poisoning still exist. If the government can start vast awareness programs and facilitate water to everyone, I think the problem of food poisoning can diminish. 

I agree with you Mona, creating awareness is fundamental however people themselves have to educate themselves on the symptoms of contamination and spoilage of foods when they smell them or when they see them.

I think in developing countries, some people try to use r sell cheap materials for their foods that may be polluted. In addition of creating awareness, if some controls are done on quality of materials, it may be useful.

I think that, in addition to a lot of the elements already discussed, one of the focuses in preventing foodborne illness is developing countries is to hold the government responsible for developing and maintaining water treatment facilities. I realize that it is expensive and difficult, but many of these diseases are spread due to contaminated water. Drinking water that is contaminated, growing crops with water that is contaminated, or washing produce or dishes with contaminated water will put everyone at risk.

Focusing on using safe food ingredients is another big hurdle for food safety in developing nations. Oftentimes, cheaper and less safe ingredients get substituted because it is the only product available or because it will result in greater profits by the food manufacturer.

In America, there is something called the FDA  (Federal Drug Administration) that controls all food and drugs going into the market. Perhaps lebanon should take note.