Safe and hygienic food is as important as nutritious food. Food mishandling can make food unfit for consumption due to various reasons like contamination, spoilage or adulteration.

The second World Food Safety Day (WFSD) will be celebrated on 7 June 2020, to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development.

Theme for 2020 is “Food Safety, Everyone’s Business”

Facts and figures as per WHO

Food Spoilage and factors affecting it

Growth of unwanted microorganisms on food spoils the food and makes it unfit for consumption. Spoilage may cause changes in colour, flavour, texture and/or nutritional value of food.Factors Affecting food Spoilage:

Food Contamination and its types

Food contamination: It refers to the presence of harmful chemicals and microorganisms in food, which can cause consumer illness. Food contamination can be of four types.

Food Adulteration

Adulteration of food is the intentional addition of certain inedible ingredients into food to commercially make it profitable, making the food unfit for consumption. It also hampers the food quality immensely. Food can be adulterated with chemicals, dyes, hormones or flavour enhancers. There are different techniques to check and analyse food adulteration for which one can refer to the food adulteration handbook given by FSSAI.

Tips to know if Food is Safe to Consume

A safe and healthy food is every individual’s right. As said by WHO if it’s not safe, it’s not food hence always be alert and report if any intentional adulteration is observed and be a responsible citizen to get the availability of safe food.

References

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