Food Safety Policy

hazards in food. Examples include foodborne pathogens such as salmonella, naturally occurring mycotoxins, such as aflatoxin, or pesticide residues. These hazards can pose acute risks (consumers become ill immediately) or chronic risks (consumers’ risk of chronic illness is enhanced). Some hazards are easily controlled or detected while others occur naturally and may be difficult for producers to see or eliminate. Most food safety hazards pose only small risks due to the quality of U.S. food production and the strong standards in place. However, food safety issues are receiving more attention now for several reasons. First, science is now better able to trace many foodborne illnesses and their outcomes to specific pathogens found in food. Second, as consumers live longer and become more affluent, they demand higher levels of quality and safety in their food. Third, changes in production practices and new sources of food, such as imports, introduce new kinds of risks into the food system. Finally, as more foods are purchased away from home or purchased Food Safety Policy