Safety and world food crisis
Introduction
Obtaining sufficient amounts of harmless and nutritious foods is essential to maintain life and promote health. Insecure foods that contain bacteria, viruses, parasites or harmful chemicals can cause more than 200 diseases, from diarrhea to other diseases. It is estimated that 600 million people, almost one in ten, worldwide get sick every year after ingesting contaminated foods, causing 420.000 deaths and losing 33 million healthy lives.
Developing
Food safety is a guarantee that food will not cause damage to consumers when preparing or ingested according to their planned use. Safety is one of the four groups of basic characteristics, and these characteristics, together with the nutritional, sensory and commercial characteristics, constitute the quality of food.
New technologies and control measures are used in different stages of the production process to maintain product safety and meet the different trends in the needs of the end user in the final world of less processed, natural and organic foods. For those responsible for the production area, quality area and administrative area of the leaders of the food industry, they are responsible for predicting and maintaining a prosperous and long -term sustainability industry and understanding the general description of the different management systems of management ofFood security.
Food safety, nutrition is closely related. Insecure foods can generate a vicious circle of diseases and malnutrition, which especially affect babies, young children, elders and patients. In addition to contributing to food and nutritional security, the national food supply also supports national economy, trade and tourism and promotes sustainable development.
Industrialized world statistics show that up to 10% of the population these countries suffer from food transmitted diseases every year. In many industrialized countries, the recent outbreaks of these diseases indicate that raw foods, such as corral birds, beef and meat products, shellfish, fruits and vegetables are often contaminated by one or more types.
Pathogenic bacteria such as Salmonella, Campylobacter, Yersinia, Listeria, Shigella, Vibrio and Escherichia Coli 0157: H7, and parasites such as protozoa, nematodes and trematodes. In general, these infections can have serious, chronic or fatal consequences in addition to reducing economic performance.
Food trade globalization, world population growth, climate change and rapid development of food systems have had an impact on food security. The WHO aims to improve the prevention, detection and response worldwide and national to public health threats related to non -harmless food.
With the growth of the world population, the intensification and industrialization of agriculture and livestock to meet the growing demand for food has brought opportunities and challenges for food safety. Climate change is also expected to affect food security.
conclusion
The world population needs more and more safe foods. This means that any crop production and distribution system should consider the production and sale of healthy products, and therefore, it can meet the needs of the growing population that needs safe products, which will allow common people to meet their nutritional needsat the level they deserve to achieve a more competitive and sustainable human development.
Since food transmitted diseases can be serious or even mortal, it is important to know and take adequate food handling measures to reduce the risk of diseases caused by contaminated food.
Bibliography
- Abdussalam, m. &. (1994). Food Safety in Primary Health Care. In World Health Forum.
- Arispe, i. ,. (2007). Safety and quality: indispensable requirements.
- Garzón, t. (2009). Food safety and international trade.
- Ibarra, e. EITHER. (2017). Food and nutritional security, hygiene and safety: microbiological foundations.
- Loaharanu, p. (2001). Growing demand for harmless foods.
- Prades, d. F. (2017). Importance of food safety. Health Sciences.
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