Food Safety
September 16, 2008
The safety of food is a characteristic feature of the consumed eatables, which differs greatly, when compared, in developed and developing countries. Developed nations have access to the safest and most plentiful food supply in the world. This is the result of advances and improvements in food protection, hygiene, and crop production. It lowers the food-safety problems such as food-borne illness, pesticide contamination, or infectious disease during food storage. There are many arguments why food safety is extremely important.
The medical advances have reduced death rate resulting an aging population more vulnerable to disease. The labor is in the food industry from different regions with little expertise. The global food supply or the export import further aggravates the problem. It is because many kind of food come from regions where food safety measures are less strict than those where they are supplied. Further, raised apprehension for food safety is due to terrorist threats, food irradiation, and genetically altered foods. The use of radioactivity in food irradiation leads to toxicity, and sometimes triggers growth of more virulent bacteria. These concerns, however, are unfounded and the benefits outweigh the risks. Enhanced food safety measures have increased the shelf life of some fruits and vegetables, all crops etc.
The Food and Drug Administration (FDA) guarantees that injury, disease or illness, will not be caused from substances in food. It ensures rigorous monitoring of the food supply. Potential food vulnerability includes unsuitable storage conditions and serving food at hazardous temperatures. The food handler is responsible for scheming these hazards while receiving, storage, preparation, cooking, and service.
Some of the foremost organizations supervising the safety of the U.S food supply are the FDA, the U.S. Fish and Wildlife Service, the U.S. Department of Agriculture, and the Environmental Protection Agency. The focus is primarily on microbial illnesses by food. Next are the natural toxins and remains in food such as environmental contaminants, pesticides, insecticides, and various other drugs.
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