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    Food Safety and Risk Analysis

    Access Status
    Fulltext not available
    Authors
    Bertolatti, Dean
    Theobald, C.
    Date
    2011
    Type
    Book Chapter
    
    Metadata
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    Citation
    Bertolatti, D. and Theobald, C. 2011. Food Safety and Risk Analysis, in Nriagu, J.O. (ed), Encyclopedia of Environmental Health, pp. 792-802. Netherlands: Elsevier.
    Source Title
    Encyclopedia of Environmental Health
    ISBN
    0444522735
    School
    Environmental Health
    URI
    http://hdl.handle.net/20.500.11937/3594
    Collection
    • Curtin Research Publications
    Abstract

    Food safety is defined by the World Health Organization as the assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. It is estimated that, annually, one-third of the populations of developed countries are affected by foodborne disease and, globally, food and waterborne diseases kill an estimated 1.8 million people, mostly in developing countries, with the majority of victims being children.Environmental health professionals have an important role in the challenging task of protecting the community from foodborne disease. To manage resources effectively, they need to understand current and emerging food safety challenges, the causes and consequences of foodborne disease, and the food safety tools available to identify and control food safety hazards.By applying the three risk analysis principles of risk assessment, risk management, and risk communication, environmental health professionals are able to develop food safety policies based on sound scientific evidence that are effectively communicated and implemented by all stakeholders including industry, governments, and consumers at all stages of the food chain. The resultant integrated food safety systems can operate at an international, national, local, or business level to improve public health and facilitate trade.

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