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FOOD CONTROL SYSTEMS AND PROTECTION OF HUMAN HEALTH
Vesković-Moračanin, Slavica
Đukić, Dragutin
Providing a sufficient amount of safe food with defined desirable quality parameters is an imperative for every producer, but also an unmatched demand of a modern consumer. Globalization of the food market, development and introduction of novel foods and new production processes, ever more present centralized method of preparing and distributing food, growing demand for minimally processed food with increasing use of ready to eat food, as well as the creation of ever longer and more complex food chains, have contributed to a significant increase of risk level in the area of its safety. The issue of food spoilage and its safety is an indispensable part of all national structures’ activities involved in public health care, which, in recent decades has gained a new integrated approach, known as „One Health”.
engleski
2022
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food spoilage, foodborne diseases, food control, „One Health”