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Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.
Asia Pac J Clin Nutr. 2007; 16 Suppl 1:74-9.AP

Abstract

BACKGROUND

Food systems are rapidly changing as world population grows, increasing urbanization occurs, consumer tastes and preferences change and differ in various countries and cultures, large scale food production increases, and food imports and exports grow in volume and value. Consumers in all countries have become more insistent that foods available in the marketplace are of good quality and safe, and do not pose risks to them and their families. Publicity about food risk problems and related risks, including chemical and microbiological contamination of foods, mad-cow disease, avian flu, industrial chemical contamination all have made consumers and policy makers more aware of the need of the control of food safety risk factors in all countries.

OBJECTIVE

To discuss changes in food systems, and in consumer expectations, that have placed additional stress on the need for better control of food safety risks.

OUTCOMES

Food producers, processors, and marketers have additional food law and regulations to meet; government agencies must increase monitoring and enforcement of adequate food quality and safety legislation and coordinate efforts between agriculture, health, trade, justice and customs agencies; and academia must take action to strengthen the education of competent food legislation administrators, inspectorate, and laboratory personnel for work in government and industry, including related food and food safety research .

CONCLUSIONS

Both Government and the food industry must assure that adequate control programs are in place to control the quality and safety of all foods, raw or processed, throughout the food chain from production to final consumption. This includes appropriate laboratory facilities to perform necessary analysis of foods for risk and quality factors, and to carry out a wide range of food science, toxicological and related research.

Authors+Show Affiliations

Department of Food Science, University of Massachusetts-Amherst, MA, USA. john@jrlupien.net

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

17392080

Citation

Lupien, John R.. "Prevention and Control of Food Safety Risks: the Role of Governments, Food Producers, Marketers, and Academia." Asia Pacific Journal of Clinical Nutrition, vol. 16 Suppl 1, 2007, pp. 74-9.
Lupien JR. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia. Asia Pac J Clin Nutr. 2007;16 Suppl 1:74-9.
Lupien, J. R. (2007). Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia. Asia Pacific Journal of Clinical Nutrition, 16 Suppl 1, 74-9.
Lupien JR. Prevention and Control of Food Safety Risks: the Role of Governments, Food Producers, Marketers, and Academia. Asia Pac J Clin Nutr. 2007;16 Suppl 1:74-9. PubMed PMID: 17392080.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia. A1 - Lupien,John R, PY - 2007/3/30/pubmed PY - 2007/6/15/medline PY - 2007/3/30/entrez SP - 74 EP - 9 JF - Asia Pacific journal of clinical nutrition JO - Asia Pac J Clin Nutr VL - 16 Suppl 1 N2 - BACKGROUND: Food systems are rapidly changing as world population grows, increasing urbanization occurs, consumer tastes and preferences change and differ in various countries and cultures, large scale food production increases, and food imports and exports grow in volume and value. Consumers in all countries have become more insistent that foods available in the marketplace are of good quality and safe, and do not pose risks to them and their families. Publicity about food risk problems and related risks, including chemical and microbiological contamination of foods, mad-cow disease, avian flu, industrial chemical contamination all have made consumers and policy makers more aware of the need of the control of food safety risk factors in all countries. OBJECTIVE: To discuss changes in food systems, and in consumer expectations, that have placed additional stress on the need for better control of food safety risks. OUTCOMES: Food producers, processors, and marketers have additional food law and regulations to meet; government agencies must increase monitoring and enforcement of adequate food quality and safety legislation and coordinate efforts between agriculture, health, trade, justice and customs agencies; and academia must take action to strengthen the education of competent food legislation administrators, inspectorate, and laboratory personnel for work in government and industry, including related food and food safety research . CONCLUSIONS: Both Government and the food industry must assure that adequate control programs are in place to control the quality and safety of all foods, raw or processed, throughout the food chain from production to final consumption. This includes appropriate laboratory facilities to perform necessary analysis of foods for risk and quality factors, and to carry out a wide range of food science, toxicological and related research. SN - 0964-7058 UR - https://www.unboundmedicine.com/medline/citation/17392080/Prevention_and_control_of_food_safety_risks:_the_role_of_governments_food_producers_marketers_and_academia_ L2 - http://apjcn.nhri.org.tw/server/APJCN/16 Suppl 1//74.pdf DB - PRIME DP - Unbound Medicine ER -