Limiting the spillover of zoonotic pathogens from traditional food markets in developing countries and a new market design for risk-proofing

Abstract

Traditional food markets are age-old systems that primarily serve the food supply needs of society's less affluent sectors, often operating with minimal infrastructure. These markets are prevalent in low and middle-income countries. However, their hygienic conditions are frequently suboptimal, potentially fostering the emergence and spread of presumptive zoonotic diseases. The recent emergence of zoonotic or potentially zoonotic diseases and their possible links to traditional food markets underscore the need for focused attention on this overlooked issue. The socioeconomic characteristics of traditional food markets reveal that despite the risk of zoonotic pathogen spread, these markets play a crucial role for large segments of the population. These individuals rely on such markets for their livelihood, food, and nutrition. Therefore, a comprehensive set of measures addressing various aspects of traditional food markets is necessary to manage and mitigate the risks of potential zoonotic disease emergence. In this article, we explore various facets of traditional food markets, paying special attention to the risks of zoonotic diseases that urgently require stakeholder attention. We also propose a new market design to prevent the risk of zoonotic spillover and advocate for the development of a Market Hygiene Index for these markets.

Keywords: Evidence-based facility design; Hygiene; One health; Policy; Strategic planning; Wildlife trade.

Figure 1

Risks of zoonotic diseases and potential routes of transmission from traditional markets. Blue arrows indicate modes of transmission. CCHF, Crimean-Congo hemorrhagic fever; EHEC, enterohemorrhagic Escherichia coli; SARS, severe acute respiratory syndrome; ICUN, International Union for Conservation of Nature.

Figure 2

Proposed layout for a traditional market with hygienic features integrated into the design. The market should have the following features: (A) a clear separation between clean areas (such as food kiosks and non-perishable items) and unclean areas (like fresh meat and fish sections, and waste handling areas); (B) a one-way movement system that directs traffic from cleaner sections towards unclean sections; (C) designated entry and exit points exclusively for service personnel assigned to each section; (D) separate entrances and exits for the public to facilitate easy monitoring; (E) a movement path that is strictly limited to personnel responsible for transporting meat and fish from the mini-abattoir to the fresh meat and fish section; and (F) an additional barrier around the waste and garbage sorting facility to further prevent contamination.