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IIR document

Food safety.

Author(s) : BØGH-SØRENSEN L.

Type of article: Periodical article, Review

Summary

Food safety concerns legislation, but also the food business and consumers. Many factors are involved, and it is essential that the farm to fork (boat to throat) concept is used. In many countries, consumers' fear of chemicals, e.g. artificial colours, additives, pesticide residues, and hormones, and fear of new technologies, e.g. irradiation, biotechnology, and GMO, may outweigh concerns about biological hazards, although most food safety experts consider biological hazards as the most important. The number of foodborne illnesses is very high, and it is estimated that in more than half the cases the cause is unknown. Improved diagnostic and analytical techniques may improve the situation and make it possible to identify the cause much more frequently. Training is needed for staff in the food industry, including the catering sector. However, many cases of foodborne illnesses are caused by consumers, especially younger consumers who have not learnt how to cook and apply good (hygienic) kitchen practice from their mother or grandmother. Future generations are likely to be even less aware of good practice. Therefore, lessons in schools are recommended.

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Pages: 2-9 (E)

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Format PDF

Pages: 2-9 (E)

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Details

  • Original title: Food safety.
  • Record ID : 2007-0241
  • Languages: English
  • Subject: Regulation
  • Source: IIF, Note Inf./IIR, Inf. Note/Bull. IIF-IIR/www.iifiir.org - vol. 86 - n. 2006-3
  • Publication date: 2006/05

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