3^rd European Food Safety and Standards Conference October 24-25, 2016 Valencia, Spain

Food safety and sanitation is more than just cleanliness. It is the combined practice of risk of contamination, pathogenic bacteria, poisons and foreign bodies which cause illness of consumers and destroy harmful bacteria through cooking and processing. It begins with the personal hygiene to safe handling of foods during preparation. The quality of the food depends upon the condition when purchased and the time, temperature, storage, preparation and service.

Food borne illness is caused by the food we eat. Even though America’s food supply is the safest in the world, yet millions of people are affected by food borne diseases. According to CDC, food borne cause more than  76 million ills, 3,25,000 hospitalized and 4000 deaths each year. Food borne pathogens are classified as intoxication or infection. Food intoxications are illnesses that result from the consumption of food containing toxins (poisons) that are produced by the germ.

Microbiological risk addressing the effects of the pathogenic microorganisms in specific foods. Risks from microbiological hazards are importand and serious concern to human health. Microbial analysis is a process consisting of three components: Risk assessment, risk management, and risk communication. Risk assessment is used to establish standards, guidelines and other recommendations for food safety. It also includes the quantative information to the estimation of the risk. Microbiological risk assessment is a developing science implementation of these guidelines may require a period of time and may also require specialized training in the countries that consider it necessary.

Food allergy or food intolerance affect nearly to everyone. It involves two features of human immune response. One is the production of IgE and the other is the mast cell. Ige is a type of protein that circulates through the blood. Mast cells occur in all body tissues but especially in areas that are typical sites of allergic reactions. IgE triggers the release of inflammatory chemicals such as histamine.

Toxicology is the study of the adverse effects of chemicals on biological systems In order to have healthy diet, food must be nutritious and safe to consume. Chemical food safety is important to the study of bioactive compounds in food. A compound that may have health benefits at one level could be detrimental at another level. Many natural components in foods are toxic chemicals most of these are present at such low levels in food that they pose no threats to most humans.

Adulteration means that a food product is fails to meet the quality and standards. In order to increase the quantity of the food, adulteration is an addition of other substance in a food item. Adulterated food is impure and unsafe. The addition of the adulterants is called adulteration. Adulterants added to reduce the amount of expensive products. Rapid addition if toxic adulterants to food is poisonous for human consumption.

Food & water are necessary to keep the body functioning. Every individual must have a balanced diet to provide energy, growth, maintain health and to resist disease or illness. It is estimated that there are 6.5 to 81 million cases of foodborne illness in USA every year. It occurs when a person consumes pathogenic organisms contain food. Food safety and hazards are found through the supply chain are described as biological, physical and chemical agents in the food.

Food defense is the protection of food products from contamination or adulteration. Food protection is a link which encompassing both Food defense and food safety. It also deals with the prevention, protection, responses and recovery from intentional acts of adulteration.

It is a criteria where a food must be suitable for human consumption i.e, appearance, freshness, permissible additives. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues.

Modern food production is defined by sophisticated technologies. These include many areas. Agricultural machinery, originally led by the tractor, has practically eliminated human labor in many areas of production whereas the beverage industry refers to the industry that produces drinks. Beverage production can vary greatly depending on the beverage being made. Food and beverage marketing brings together the producer and the consumer through a chain of marketing activities. The marketing of even a single product can be a complicated process involving many producers and companies.