{"id":2182,"date":"2024-03-28T08:29:11","date_gmt":"2024-03-28T08:29:11","guid":{"rendered":"https:\/\/circulareconomyforfood.eu\/eating-safe-now-and-in-the-future\/"},"modified":"2024-06-19T10:54:53","modified_gmt":"2024-06-19T10:54:53","slug":"eating-safe-now-and-in-the-future","status":"publish","type":"post","link":"https:\/\/circulareconomyforfood.eu\/en\/eating-safe-now-and-in-the-future\/","title":{"rendered":"Eating safe, now and in the future"},"content":{"rendered":"\n
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by <\/em>Sustainability and Circular Economy Workshop<\/em>Pollenzo University of Gastronomic Sciences<\/em><\/p>\n<\/div><\/section>\n\n

Among the many needs that human beings have for individual and collective survival and development, food is one of the first elements that constitute physiological well-being (Maslow, 1943). Considering also the cultural, social and personal importance that food represents, it is understandable how eating is one of the most present activities in people’s daily routine. <\/p>\n\n

However, this familiarity with food can also bring risks. The consumption of any food can cause unintended consequences, such as food poisoning or adverse reactions due to the way the food was prepared, processed or transported (European Commission, 2000). Precisely because of this risk, the concept of “food safety<\/em>” in the 19th century, coinciding with the emergence of germ theory and the scientific revolution, when therefore began the search for the origin of diseases related to food consumption, as well as the best way to prevent them (Sessa, 2015).<\/p>\n\n

So-called food safety, as defined by the European Commission in the “White Paper on Food Security”<\/em> – which encapsulates the definitions and strategies to be followed to ensure food safety at the European level – includes “[…] the assessment and monitoring of risks that may arise to consumer health from raw materials, agricultural practices and food processing”<\/em> (European Commission, 2000).<\/p>\n\n

In any case, it is important to remember not to confuse the concept of food safety – understood as hygiene and wholesomeness (in English translated as “Food Safety”<\/em>)-with what is often defined by the same term, however, which involves the conditions necessary to allow people physical and economic access to nutritious and safe food sources that meet their needs and preferences (FAO, 2008). The latter concept of standards can be translated as “Food Security<\/em>.” <\/p>\n\n

Since food hygiene and wholesomeness are the basic components of Food Safety<\/em>, we will focus on this topic to provide first basic knowledge useful for any consumer.<\/p>\n\n

One of the main concerns when thinking about food safety relates to food in poor condition, understood as microbiologically or chemically contaminated food products (Ner\u00edn et al., 2016). <\/p>\n\n

Microbiological contamination includes foods that contain pathogenic microbes that in being ingested can cause more than 200 diseases, including typhoid fever, diarrhea, and some types of cancer (WHO, 2015); foods contaminated with toxins and compounds produced by microbiological activity, for example, those that cause botulism when foods are not properly preserved are also included in this category: pickles or home canned fruit are classic examples (WHO, 2018). <\/p>\n\n

In the case of chemical contamination, however, food is contaminated with synthetic compounds due to the use of substances that pollute the environment, including fertilizers and pesticides. In addition, it is important to remember that opportunities for contamination can occur at any step in the food supply chain and therefore due to suboptimal production, storage, transportation and preparation conditions. (Ner\u00edn et al., 2016)<\/p>\n\n

These possibilities are certainly a source of danger, but there is also a segment of the population that may have adverse reactions to ingesting foods that are intact and safe, due to allergies or intolerances. For this reason, food safety also includes clear labeling and conspicuous declaration of the possible presence of traces of these compounds, so that people who experience sensitivity to them can avoid them and find alternatives. <\/p>\n\n

In the EU, the list of 14 food allergens includes the following sources of risk (EFSA NDA Panel, 2014):<\/p>\n\n

Cereals containing gluten, milk, eggs, nuts, peanuts, soybeans, fish, shellfish, celery, lupine, sesame, mustard, sulfites.<\/em><\/p>\n\n

It is good to remember that safe and optimally stored foods are not only indispensable gestures for our health, but also help to directly reduce food waste. In fact, learning how to store food in the most appropriate way allows us to extend its shelflife<\/em> so that we do not have to throw away food that is spoiled and therefore no longer edible.<\/p>\n\n

In this regard, an additional aspect to be taken into account is the difference between the words “To be consumed by” <\/em>e “Best before” (TMC – Minimum Conservation Period). <\/em>While in the former case it is necessary to follow the expiration date information to be sure of eating a safe food, the latter should be understood as a warning related to the quality status of the product. In fact, the product may be safely consumed even after the date on the label, but the texture and flavor conditions may not be optimal (EFSA, 2020).<\/p>\n\n

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