Food Safety 349food supply poses greater risks to consumer health
from the mass production and distribution of foods
and increased risk for food contamination. New food
development has led to changing vectors for the
spread of disease. Inappropriate use of antibiotics
in animal husbandry can lead to the emergence of
antibiotic-resistant food-borne pathogens such as
S. typhimurium DT 104.
Food safety and nutrition are inextricably linked
because food-borne infections are one of the most
important underlying factors of malnutrition, espe-
cially in poorer countries. Repeated episodes of food-
borne infections can, over a period of time, lead to
malnutrition, with serious health consequences. A
safe food supply is essential for proper nutrition, basic
health and well-being.
Maintaining a safe food supply is not diffi cult;
however, it requires attention to detail at all stages of
the food chain from agricultural inputs through
farms, processing, the distribution network to retail-
ers and catering outlets to consumers. There can be
no gaps in the continuum from farm to fork if con-
sumer protection is to be optimum. To ensure con-
sumer protection, food standards have to be based on
sound science and the principles of risk analysis. At
the national level, food safety controls must be well
coordinated and based on proportionate food legisla-
tion. The food industry must also recognize its
primary responsibility for producing safe food and
for ensuring that foods placed on the market meet the
highest standards of food safety and hygiene. A mul-
tisectoral effort on the part of regulatory authorities,
food industries. and consumers alike is required to
prevent food-borne diseases.
Acknowledgment
This chapter has been revised and updated by Alan
Reilly, Christina Tlustos, Judith O’Connor, and Lisa
O’Connor based on the original chapter by Alan
Reilly, Christina Tlustos, Wayne Anderson, Lisa
O’Connor, Barbara Foley, and Patrick Wall.
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