Food safety in the 21st century

Abstract

Food is essential to life, hence food safety is a basic human right. Billons of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousand die yearly. The food chain starts from farm to fork/plate while challenges include microbial, chemical, personal and environmental hygiene. Historically, documented human tragedies and economic disasters due to consuming contaminated food occurred as a result of intentional or unintentional personal conduct and governmental failure to safeguard food quality and safety. While earlier incidents were mainly chemical contaminants, more recent outbreaks have been due to microbial agents. The Disability Adjusted Life Years (DALYs) attributed to these agents are most devastating to children younger than 5 years of age, the elderly and the sick. To ensure food safety and to prevent unnecessary foodborne illnesses, rapid and accurate detection of pathogenic agents is essential. Culture-based tests are being substituted by faster and sensitive culture independent diagnostics including antigen-based assays and polymerase chain reaction (PCR) panels. Innovative technology such as Nuclear Magnetic Resonance (NMR) coupled with nanoparticles can detect multiple target microbial pathogens' DNA or proteins using nucleic acids, antibodies and other biomarkers assays analysis. The food producers, distributors, handlers and vendors bear primary responsibility while consumers must remain vigilant and literate. Government agencies must enforce food safety laws to safeguard public and individual health. Medical providers must remain passionate to prevent foodborne illnesses and may consider treating diseases with safe diet therapy under proper medical supervision. The intimate collaboration between all the stakeholders will ultimately ensure food safety in the 21st century.

Occurrence of Trace Metals in Food Crops Grown on the Mbale Dumpsite, Uganda, and Human Health Risks

“…A nutritious and secure food supply is a basic human right for physical wellbeing and increased economic benefits (Dharni and Sharma 2008; Fung et al 2018). Therefore, food safety is an essential requirement for food security, optimal human health, and economically sustainable development worldwide.…”

“…To increase food supply and reduce the impacts of food‐borne diseases and economic consequences (including food segregation) in developed and developing countries, there is a need to work in partnership to develop and harmonize regulations using science (Dharni and Sharma 2008). Unfortunately, in most developing countries, including Uganda, research funding and analytical facilities for sound science and equitable laws are scarce (Fung et al 2018). Regulatory and risk assessment frameworks to create awareness, monitor crops, and guide decision making on food and land governance are also lacking.…”

Molecular Characterization Of Pathogenic Salmonella Spp From Raw Beef In Karachi, Pakistan

“…Foodborne diseases pose a significant threat to global health. Non-typhoidal Salmonella serovars are a major cause of food-borne illnesses both in developed and developing countries of the world [1]. According to recent epidemiological data, 94 million cases of salmonellosis are reported globally, of 28% (n = 7) and 24% (n = 6) in the muscles, minced beef and lymph node respectively (Table 1).…”

Prevalence, molecular characterization and antimicrobial profiles of Enterohaemorrhagic E. coli O157 isolated from ruminants slaughtered in Al Ain, United Arab Emirates

“…These infections have not only affected the health and well-being of consumers but have also negatively impacted economies in food export countries. As such, the frequency with which food items are being rejected at border crossings due to microbial and chemical contaminants has increased dramatically over the past few years resulting in huge economic loss and food wastage to both the importing and exporting countries [1,2]. The lack of efficient food safety programs in Arabian countries, specifically, resulted in rejection of food products from entering into the international market during 2003 [3].…”