FOOD SAFETY ISSUES
"Issues in the preparation, handling, storage of food or safety measures that are meant
to prevent foodborne illness are called food safety issues."
ISSUES/CHALLENGES IN FOOD SAFETY
Food safety issues are due to changes in the environment leading, new and emerging bacteria,
toxins, and antimicrobial resistance. They include,
1. ANTIMICROBIAL RESISTANCE:
"Antimicrobial resistance happens when germs like bacteria and fungi develop the ability to
defeat the drugs designed to kill them."
So, the germs are not killed and continue to grow. Some food poisoning is caused by
antimicrobial-resistant bacteria.
2. PESTICIDES RESIDUES:
"Pesticides residue is any substance or mixture of substances in food (for man or
animals) resulting from the use of a pesticide and includes any specified derivatives,
such as degradation and conversion products, metabolites, reaction products, and
impurities that are considered to be of toxicological significance.”
3. MISUSE OF FOOD ADDITIVES:
"Misuse or overuse of food additives to enhance flavor and color."
Some food additives can cause allergic reactions, hypersensitivity reactions
and digestive disorders.
4. ADULTERATION:
"Food adulteration is deliberate addition of inferior materials to a food to
heighten appearance qualities and to gain greater profits."
These inferior substances include,
❖ Ground material (e.g., sawdust)
❖ Powdered products (e.g., starches)
❖ Spice species (ASTA, 2004)
Such substances may cause serious damage to human health.
EXAMPLE:
Adulteration of milk with synthetic milk that contains harmful substances such as urea,
caustic soda, or vegetable oil. The concentration of urea beyond the cutoff limit may cause
"Issues in the preparation, handling, storage of food or safety measures that are meant
to prevent foodborne illness are called food safety issues."
ISSUES/CHALLENGES IN FOOD SAFETY
Food safety issues are due to changes in the environment leading, new and emerging bacteria,
toxins, and antimicrobial resistance. They include,
1. ANTIMICROBIAL RESISTANCE:
"Antimicrobial resistance happens when germs like bacteria and fungi develop the ability to
defeat the drugs designed to kill them."
So, the germs are not killed and continue to grow. Some food poisoning is caused by
antimicrobial-resistant bacteria.
2. PESTICIDES RESIDUES:
"Pesticides residue is any substance or mixture of substances in food (for man or
animals) resulting from the use of a pesticide and includes any specified derivatives,
such as degradation and conversion products, metabolites, reaction products, and
impurities that are considered to be of toxicological significance.”
3. MISUSE OF FOOD ADDITIVES:
"Misuse or overuse of food additives to enhance flavor and color."
Some food additives can cause allergic reactions, hypersensitivity reactions
and digestive disorders.
4. ADULTERATION:
"Food adulteration is deliberate addition of inferior materials to a food to
heighten appearance qualities and to gain greater profits."
These inferior substances include,
❖ Ground material (e.g., sawdust)
❖ Powdered products (e.g., starches)
❖ Spice species (ASTA, 2004)
Such substances may cause serious damage to human health.
EXAMPLE:
Adulteration of milk with synthetic milk that contains harmful substances such as urea,
caustic soda, or vegetable oil. The concentration of urea beyond the cutoff limit may cause
