Food Safety, Toxicology and Hygiene

Food safety (or food hygiene) is used as a scientific process/discipline describing handling, preparation, and storage of food in ways that avert food-borne illness. The manifestation of two or more cases of a parallel illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This covers a number of routines that should be followed to evade potential health hazards. In this way, food safety often edges with food defense to avert harm to consumers. The paths within this line of thought are safety between industry and the market and then amongst the market and the consumer.

Food toxicology is the examine of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are illustrations of such substances.

Food hygiene is a set of food manufacturing practices that aim to minimize biological food hazards through safe and clean processes to defend public health from foodborne diseases.


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