Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Perspective Volume 4 Issue 2

Food Safety

Fatma Çoşkun

Faculty of Agriculture, Food Engineering Department, Tekirdag Namık Kemal University, Turkey

*Corresponding Author: Fatma Çoşkun, Faculty of Agriculture, Food Engineering Department, Tekirdag Namık Kemal University, Turkey.

Received: December 06, 2019; Published: January 11, 2020


  Being healthy is the most basic need and right of a person. Food products are among the most important factors affecting human health. Therefore, unsafe food products negatively affects human health. Safe food is a food that does not pose a danger to human health in terms of physical, chemical and microbiological aspects. Food safety is a set of conditions and practices that preserve the quality of food to prevent food contamination and foodborne diseases. In other words, food safety is a precaution against all hazards and risks that may render food harmful to consumer health. Ensuring safe food is the responsibility of those who produce, process, market and consume raw materials. In addition, those who prepare food-related legislation and check the compliance of food with legislation are also responsible for food safety. A failure that may occur at every stage of the production chain or at any point in the system will result in unsafe food.

  Determination of pesticide residues used in herbal products, monitoring of diseases in animal products and their control before processing, determination of the conditions of processing facilities of these products are of great importance for food safety.Food safety covers topics such as food legislation, inspection systems, certification systems and international trade as well as food hygiene, foodborne diseases, food additives, contaminants, veterinary and pesticide residues.





Citation: Fatma Çoşkun. “Food Safety". Acta Scientific Nutritional Health 4.2 (2020): 97.


Acceptance rate30%
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