Physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic and metal. Contamination can be physical, chemical, or biological. It can happen In the process of production, transportation, packaging, storage, sales, and cooking process. Agriculture and animal husbandry practicesįood contamination happens when foods are corrupted with another substance.5.13.2 National Institute of Food and Drug Safety Evaluationįood safety issues and regulations concern:.5.13.1 Korea Food & Drug Administration.
5 Regulations by jurisdiction and agency.3 Safe food handling procedures (from market to consumer).However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken. In theory, food poisoning is 100% preventable. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. Even so, in the US, in 1999, 5,000 deaths per year were related to foodborne pathogens. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. Food can also serve as a growth and reproductive medium for pathogens.
The main types of pathogens are bacteria, viruses, parasites, and fungus. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.įood can transmit pathogens which can result in the illness or death of the person or other animals. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.
The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In this way, food safety often overlaps with food defense to prevent harm to consumers. This includes a number of routines that should be followed to avoid potential health hazards. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.