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The safety of our food supply is often taken for granted. The media, television, radio, newspaper and the Internet, have contributed to increasing awareness of foodborne outbreaks and of the presence of contaminants in our foods. Risks associated with the consumption of food can be divided into categories: microbiological hazards, physical and chemical contaminants, and toxicants naturally present in plants.
The concept of “farm to fork” indicates that many are responsible for assuring a safe food supply: producers, manufacturers, distributors, retailers, food service industries and the consumers. Governments establish guidelines and policies based on sound science to ensure consumer protection and to facilitate international trade.
This section contains information on:
Risk Analysis
Microbes
Contaminants
Navigating Food Risk:
- Resource sheets contain website links related to each topic/issue. They will help direct and enhance your search by providing reputable and relevant links.
- Fact sheets contain balanced, evidence-based information aimed at a general audience. Food and health professionals will also find this information useful when working with consumers/clients.
- Frequently Asked Questions provide brief or long answers to a variety of questions.
- Technical summaries provide a more detailed and scientific description on the chosen topic, geared towards industry professionals and other industry parties. It also includes current regulations, and the latest breakthroughs and perspectives.
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