The essential balance: Risks and benefits in food safety and quality

Abstract

Food composition analysis is concerned with both beneficial and harmful food components in the human diet: nutrients, bioactive non-nutrients, anti-nutrients, toxicants, contaminants and other potentially useful and dangerous elements. The concept of food safety in the past excluded elements of nutrition such as known risk factors for certain chronic diseases and nutrients in the form of fortificants and supplements. Concerns about genetically modified foods, functional foods, high levels of nutrient additives and nutritional supplements are now being taken into consideration in the risk and safety activities of both the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). “Food safety” generally refers to the content of various chemical and microbiological elements in food. More consumer awareness of food safety and quality issues, along with government and industry action, is bringing about a more preventive, food chain approach—sometimes called “from farm to table”—in many countries, so as to improve traditional food safety systems. FAO has adopted this food-chain approach and defines it as recognition that the responsibility for the supply of safe, healthy and nutritious food is shared by all involved, from primary production to final preparation and consumption. Compositional changes (representing either risks or benefits) in food can be introduced at every link. Although developments may be largely beneficial, food composition needs to be monitored to ensure that no harm results to consumers. Finally, collaborative international efforts are needed in order to resolve issues of food-quality and safety across boundaries in a global world trade context. A “holistic food chain approach” would recognize that responsibility for supplying safe and nutritious food lies with all those involved in food production.