Effective traceability systems are central to food safety…
The issue of traceability alongside identifying all the steps in the production of food which may cause a public health hazard is central to establishing a system that ensures the production of safe foods (see HACCP). For example if animals are slaughtered in unsanitary abattoir conditions, one can expect high levels of micro-organisms such as bacteria, some of which may be hazardous to our health. Even through we don’t eat raw meat it is important to know that although cooking destroys most of the bacteria on the meat, if you start with a huge number of bacteria on your food there is the likelihood that you will end up with sufficient numbers in your food that may make you ill, moreso if the preparation and storage conditions in your kitchen or factory are suspect.
Then there is the broader effect food safety issues have on export, trade and tourism. International trade regimes are rife with standards and regulations that must be met. The burden of proof is on the food industry who have to demonstrate that there are adequate food traceability systems in place for the production of safe and wholesome foods. Traceability systems that measure from farm to fork are, therefore, the order of the day.
And not to be a killjoy to vegetarians, the food safety issue is just as important in the preparation of our fruits and vegetables. Here, in addition to microbial contamination which can occur as a result of unhygienic preparation or use of unclean washing water, there is the possibility of pesticide contamination resulting from harvesting of crops too early after spraying. Certain tubers and leafy vegetables can absorb dangerous heavy metals from the soil, as do certain fish from the water. The jury is still out on genetically modified (GM) foods; and as our legislation has not yet caught up with the processing and trade of these products, this remains an unknown risk.
