Chapter 17 - Food safety and biotechnological products

Abstract

Food is necessary for survival; hence food safety is a fundamental human right. Billions of people worldwide are in danger of consuming unhealthy food. Food safety is a multifaceted issue with high strategic importance in defending customers and societies. In this context, one of the most critical and urgent responsibilities is to improve the quality and safety of food items. Furthermore, safe food production is critical for monitoring, identifying, and controlling chemical, biological, and physical dangers in food. Historically, recorded human tragedies and economic catastrophes caused by tainted food happened due to purposeful or accidental personal behavior and state failure to protect food safety and quality. While early epidemics mainly resulted from chemical pollution, more recent outbreaks have resulted from microbiological organisms. The use of recent biotechnological processes in food products and food components is assessed via research and development studies and legislative rules governing human health and food consumption. Today, biotechnology entails employing procedures that transfer genetic material from one creature to another, resulting in the desired attributes or products. Government agencies are responsible for enforcing food safety rules to protect public health. Medical professionals must maintain a solid commitment to preventing foodborne infections and may explore treating disorders with safe diet treatment when appropriate medical care is available. All actors must work closely to guarantee food safety in the 21st century.