GLOBAL STANDARDS AND LEGISLATION: ENSURING FOOD SAFETY AND MITIGATING HAZARDS

Abstract

Approximately 1 billion cases of infections, especially in the developing world, are spread by biological infectious agents annually. Some of these conditions comprise Botulism, Shgellaiosis, and Campylobacteriosis. In most instances, distress with the stomach, blotting, excessive perspiration, and recurrent fever are often recorded. Physical, chemical, and biological health consequences are few of the variables that threaten food safety. In developing countries, the major cause of contaminants and hazards is primarily linked to underground water sources. The negligence of proper sanitation and drainage system leads to mixing sewage waste into portable water leading to contamination and infestation of many microbes. The habitual practice of dumping the industrial waste into rivers, lakes and other sources of ground water is also responsible for contamination of physical and chemical origin leading to development of various symptoms which could be associated with disease or food poisoning. Another very common practices in developing countries is the habitual adulteration in developing countries, and the use of untreated water for the preparation of various products. These food laws and legislations are implemented to mitigate the hazards and prevent the plausible food born infections, by ensuring food safety and enhancing the quality of the products. In conclusion, using laws like FSMA, GMP, and HACCP to address biological, chemical, and physical risks is necessary to ensure food safety, while also mitigating the various possible hazards of biological, chemical and physical origin.