Journal of Nutritional Health & Food Engineering Review Article Open Access Food safety – a key to healthy life Abstract Volume 9 Issue 1 - 2019 Food safety is related to the presence of all those foodborne hazards, which makes food Shendurse AM,1 Sawale PD2 unsafe to consume and injurious to health, if consumed. Food safety is a basic need but 1Department of Dairy Chemistry, S. D. Agricultural University, there is a danger that it may be overlooked for process efficiency and economy. Food India reaches to consumers via supply chains consisting different types of organizations. 2Department of Dairy Technology, College of Dairy Technology, A critical issue in improving the level of food safety is an integrated approach of MAFSU, India controlling the safety of food during the entire food chain i.e. right through farm to the consumer’s table, but little is known about the characterization of safe food, Correspondence: Shendurse AM, Department of Dairy & the nature of food safety hazards, the establishment of acceptable hazard levels, the Food Chemistry, College of Dairy Science & Food Technology, strategy of food safety improvement and the methods for valuating the improvement. Sardarkrushinagar Dantiwada Agricultural University, The increasing incidences of foodborne diseases and its resultant social and economic Sardarkrushinagar - 385506, Dist.: Banaskantha, Gujarat (India), impact on the human population have brought food safety to the forefront of public Email health concerns. The considerable increase of illness caused by consuming unhygienic March 26, 2017 | February 07, 2019 food in both developed and developing countries has provided substantial impact on Received: Published: financial costs besides causing health hazards. This has necessitated the need for the development and introduction of new food safety standards and regulations to reach a higher level of food safety. Keywords: food, safety, hazards, health, illness Introduction due to underreporting and difficulty to establish causal relationships between food contamination and resulting illness or death. Food safety is considered as an important issue in the field of food processing and hygiene all over the world which have great public What is food safety? health implications. According to the Centers for Disease Control and According to Codex Alimentarius Commission,5 food safety Prevention estimates that each year roughly 48million people gets is to guarantee that food will not harm the consumer. Food safety sick from a foodborne illness, 128,000 are hospitalized, and 3,000 can be defined in a broad or in a morenarrow way.6 In the narrow die.1 This indicates the severity of food safety issues worldwide. Food sense, food safety can be defined as the opposite of food risk, i.e. Safety refers to all those hazards, which make food injurious to health. as the probability of not contracting a disease as a consequence of These hazards arise from inappropriate agricultural practices, poor consuming a certain food. In the broad sense, food safety can be sanitation at all stages of the food chain, lack of preventive controls in viewed as also encompassing nutritional qualities of food and more food processing operations, mishandling of chemicals, contaminated wide ranging concerns about the properties of unfamiliar foods, such inputs or improper storage and handling. Specific concerns about as many European consumers’ uneasiness about genetically modified the food hazards are microbiological and chemical contaminants, food. veterinary drug residues, pesticide residues, biological toxins and allergens. There are several important aspects, which should be Food control system considered to improve food safety. Also there exists the need of professional assistance to consumers regarding food safety issues.2 As the part of control and regulations, there are systems like Food is reached to consumers by passing through various supply National Food Control System, which play important role in chains of different types of organizations. One defective practice can protecting the consumers from unsafe food and ensure food safety. result in unsafe food leading to health hazards. In a food chain, the With elongated food chain, rapidly changing technologies, consumers’ food safety hazards can occur at any stage and hence adequate control negligence, unsafe food habits are challenges faced by the controlling throughout the supply chain is important. An integrated approach of systems. Therefore, it has become necessary to modernize the Food controlling food safety throughout the entire food production chain Control Systems. It should be more effective and comprehensive with (‘farm to table’) has become essential to attaining a greater level of science-based food law and regulations and an institutional structure, food safety.3 The checklist of the points to ensure food safety may go which is active and responds to the needs of food safety management. intensive, which is summarized categorically in Table 1. There should be provision for continuous monitoring, evaluation and amendments. The central, state and local authorities should Looking at the miserable status of food safety in the world, World play complementary and interdependent roles its’ implementation. Health Organization (WHO) stated the theme for World Health Day In Indian scenario, all these points will be applicable to the National for the year 2015 as “How safe is your food: From farm to plate, Food Safety system with the ultimate objective of protecting the make food safe.” The 2015 WHO report on the estimates of the global consumer.7 burden of foodborne diseases presented the first-ever estimates of disease burden caused by 31 foodborne agents (bacteria, viruses, In particular the Food Control System must: parasites, toxins and chemicals) at global and regional level. India has i. Make sure that only safe and wholesome foods are marketed also not remained untouched by the alarming situation of food safety as the frequent outbreaks of foodborne illnesses occur in all parts ii. Take decisions based on scientific procedures of India.4 Unfortunately, the burden of foodborne diseases to public iii. Empower authorities to detect sources of contamination and take health and welfare and to economy has often been underestimated Submit Manuscript | http://medcraveonline.com J Nutr Health Food Eng. 2019;9(1):10‒16. 10 ©2019 Shendurse et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Copyright: Food safety – a key to healthy life ©2019 Shendurse et al. 11 necessary preventive actions (Figure 1 highlights the sources of goals (self-regulation) and the external (certification) requirements food contamination). of buyers.8 In recent years, consumers’ confidence in the safety of food has been damaged mainly due to the effect of a number of food- iv. Enforce compliance by farmers, manufacturers, distributors, related crises. Many times we experience one or more episodes of importers and other stakeholders of the food supply chain foodborne illness, without ever knowing that it was food that caused v. Be transparent and promote public confidence.7 the illness. Generally, these illnesses are preventable if safe food handling practices are followed. As a consequence, consumers show Food safety is a combined work of food companies and public. growing concerns about food safety hazards and hence the demand The important economic incentives for companies to provide for safer food increases. The increased demand for safer food has led improved food safety arise from (1) public incentives such as ex ante to the introduction and development of new food safety regulations requirements for sale of a product with sufficient quality and ex post and standards to reach a goal of higher level of food safety. Moreover, penalties (liability) for sale of products with poor quality, and (2) consumers are willing to pay higher prices for safer foods having private incentives for producing quality such as internal performance premium quality.9,10 Table 1 Food Safety– “7” Points “to do”.36 Points to do Why? 1. Raw Materials Receiving Control Purchase raw materials from reliable and reputable sources i. Ensure hygienic quality of food only i. ii. Reject exposed food which looks, smells or tastes abnormal ii. Safe Food Starts with Safe ingredients iii. Keep a record of receiving iii. A good record helps investigation when food incident occurs Ensure the food is not beyond its durability; food is of the type you Read the label of prepackaged food, adopt first-in-first-out iv. iv. want; and follow the storage condition and the instruction for use for better rotation on food labels 2. Food Storage Bacteria in food grow and reproduce fast within dangerous tempe- Always keep i. i. rature zone from 4oC to 63oC ii. Raw meat and perishable food below 4oC iii. Cold foods cold (at 4oC or below) iv. Hot foods hot (at 63oC or above) v. Separate cooked food from raw food ii. Reduce risk of cross-contamination vi. Always place food on food shelf 0.5m above floor iii. Prevent contamination of food by floor or related activities vii. Inside the refrigerator: iv. Inside the refrigerator Food should be stored in impervious containers wrapped I. Prevent cross-contamination of food during storage with cling wrap or covered I. II. Enough space should be kept between trays of food II. Allow cold air to reach every part of refrigerator III. Store cooked food in shallow containers III. Allow fast cooling of cooked food Refrigeration only slows down bacterial growth but does not kill Perishable food should not be stored too long in refrigerator IV. IV. bacteria 3. Food Handling and cooking i. Wash all fresh food before cooking i. To wash away dirt adhered on food surface Cut chunky food (meat) into smaller pieces before cooking ii. Temperature used during cooking may not be sufficient to kill all Thaw frozen Vegetables, meat and poultry thoroughly ii. micro organisms if all parts are not completely thawed before cooking iii.