While it is generally recognized that the world food production capacity is certainly sufficient even for a global population of 10 billion, it is more questionable if the present methods of production are sustainable, for instance relative to water and land use, phosphorus and nitrogen flows, CO 2 and NH 3 contamination, etc. With food security issues relating to ‘sufficient food’, the disasters related to famine need to be included also. This Chapter will include a description of existing (national and international) surveillance systems, the existing models for food safety risk assessment as well as examples of risk mitigation action within the most recent food safety systems development for both chemical and microbiological hazards (physical hazards can also be important but generally constitute a minor proportion of food safety problems). The food safety regulatory system includes oversight of both microbiological and chemical hazards, which again both can cause acute as well as chronic disease events. The description of food security systems in this chapter will hence include all these areas – recognizing that in most countries there is only one system dealing with the prevention of foodborne diseases, typically governed by a food safety authority, in some cases several authorities. This is why systems aimed at providing data for food contamination and foodborne disease prevention must consider both microbiological and chemical hazards. While the focus of surveillance systems – and especially such systems focused on acute risks – are often primarily focused on microbiological hazards, chemical hazards in general constitute a very significant part of food safety problems. the same systems that are used to deal with outbreaks are also used to deal with sporadic foodborne cases, and are also – at least in principle – dealing with chronic foodborne disease. However, it should be noted that systems aimed at prevention of acute foodborne events (outbreaks) are not inherently different from the systems dealing with the prevention of foodborne events in general, i.e.
The Chapter also includes descriptions of methodology for the quantitative assessment of sustainability of food production systems.įood Security is defined by the UN Food and Agricultural Organization (FAO) to exist when “all people, at all times, have physical and economic access to sufficient, safe and nutritious food.” Global (public) health security on the other hand is defined by WHO (World Health Organization) as “the activities required, both proactive and reactive, to minimize vulnerability to acute public health events that endanger the collective health of populations.”įood Security, as seen within a health security context, therefore relates to the systems to be put in place to deal with acute events related to foodborne hazards, be they chemical or microbiological in nature. The Chapter includes a description of existing national and international surveillance systems for foodborne diseases and regulatory systems enabling risk mitigation action for both chemical and microbiological hazards, with specific inclusion of the concerning increase in antimicrobial resistance (AMR) of foodborne microorganisms also related to the animal production systems. The description of food security and safety systems in this chapter will hence include oversight of both microbiological and chemical hazards, which both can cause acute as well as chronic disease events. Visit Article.Advanced Sciences and Technologies for Security Applicationsįood Security within a health security context relates to systems dealing with the prevention and control of not only acute but also sporadic and chronic foodborne diseases. Convergint’s Commitment to the Safety and Security of Healthcare Heroes
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