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Food safety considerations for innovative nutrition solutions
Author(s) -
ByrdBredbenner Carol,
Cohn Marjorie Nolan,
Farber Jeffrey M.,
Harris Linda J.,
Roberts Tanya,
Salin Victoria,
Singh Manpreet,
Jaferi Azra,
Sperber William H.
Publication year - 2015
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/nyas.12779
Subject(s) - food safety , business , food safety risk analysis , food packaging , agriculture , food processing , food systems , good agricultural practice , population , production (economics) , marketing , risk analysis (engineering) , food security , environmental health , engineering , medicine , political science , economics , mechanical engineering , ecology , macroeconomics , pathology , biology , law
Failure to secure safe and affordable food to the growing global population leads far too often to disastrous consequences. Among specialists and other individuals, food scientists have a key responsibility to improve and use science‐based tools to address risk and advise food handlers and manufacturers with best‐practice recommendations. With collaboration from production agriculture, food processors, state and federal agencies, and consumers, it is critical to implement science‐based strategies that address food safety and that have been evaluated for effectiveness in controlling and/or eliminating hazards. It is an open question whether future food safety concerns will shift in priority given the imperatives to supply sufficient food. This report brings together leading food safety experts to address these issues with a focus on three areas: economic, social, and policy aspects of food safety; production and postharvest technology for safe food; and innovative public communication for food safety and nutrition.