Food safety concerns of the agro-processor
1992
Baccus-Taylor, G.
Food processing helps in the conservation of food through prevention of losses in the field and during storage and in the proper utilization of agricultural produce such as fruits and vegetables, meat and fish, resulting in the development of edible, safe and nutritious foods and beverages. The food processing industry is vital in achieving a modern, sustainable agricultural food system. However, if food safety is not an integral feature of this industry, then the objectives of this system will not be realized. The trend in consumer eating patterns towards an increased reliance on processed food products has caused more emphasis to be placed on the ability of the food processor to ensure the safety of their products. New products and processes present a special set of challenges. Not only are these foods sometimes lacking in traditional preservatives, such as salt, but they are usually not subjected to final sterilization procedures. Thus there is need for research on the microbiological safety of these products and processes. Foodborne disease and food contaminants continue to be serious health hazards, as well as cause tremendous losses to the food industry. Food spoilage due to microorganisms, insects, and rodents, adds to the gravity of the situation. The safety of food products depends on a partnership between manufacturers, regulatory agencies, international organizations, scientific bodies, and consumers. Each of these parties can contribute to maintaining and improving standards in this field, vital for a satisfactory quality of life.
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