Limits of the HACCP for the Food Safety System
DOI:
https://doi.org/10.14738/dafs.116.15856Keywords:
HACCP method, Food hygiene, risks and contaminants in food, food additivesAbstract
The HACCP (Hazard Analysis and Critical Control Points) method is a universally adopted method for the prevention of the risks of contamination of food with harmful substances. Although this method ensures that there are no pollutants within the strict limits set by international regulations, it cannot be ruled out that contamination of food with potentially harmful substances will not occur. This depends on the current method of food production, which throughout the production chain, from primary production to packaging, involves the addition of numerous substances and additives to preserve the integrity of food. Since the HACCP system not only has concerned food production, but in general all the productive activities used to produce the aids for the prevention or the therapy of the diseases, or for dermo cosmetic use, the relevance and impact of such a system on health is understood. In this work we are going to examine all aspects and procedures used to produce food, highlighting the risks associated with the improper use of additives and preservatives.
References
Ippocrate, Opere, a cura di Mario Vegetti, 3ª ed., 1996, Collezione Classici della Scienza, Torino, UTET, 1965
Chinaza Godswill Awuchi; HACCP, quality, and food safety management in food and agricultural systems, Food & Agriculture (2023), 9: 2176280
EFSA (European Food Safety Authority), 2017. Dietary reference values for nutrients: Summary report. EFSA supporting Volume14, Issue12 December 2017
Summary of Tolerable Upper Intake Levels – version 4 (September 2018)
Aaron Lerner, Torsten Matthias ; Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease , Autoimmunity Reviews
Michael Moss (2014) Salt Sugar Fat: How the Food Giants hooked Us, Random House Trade Paperbacks.
COMPREHENSIVE APPROACH TO ENHANCE QUALITY AND SAFETY OF READY TO EAT FRESH PRODUCTS, Ready-to-eat produce and food safety, European Union, 2020
2021 Global Nutrition Report: The state of global nutrition. Bristol, UK: Development Initiatives.
Peter Pressman et al; Food additive safety: A review of toxicologic and regulatory issues, Toxicology Research and Application Volume 1: 1–22 2017
Carol L. Roberts, Sarah L. Rushworth; Hypothesis: Increased consumption of emulsifiers as an explanation for the rising incidence of Crohn's disease, Journal of Crohn's and Colitis (2013) 7, 338–341
Aaron Lerner, Torsten Matthias; Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease, Autoimmunity Reviews 14 (2015) 479–489
Csáki KF; Synthetic surfactant food additives can cause intestinal barrier dysfunction. Med Hypotheses. 2011 May;76(5):676-81. doi: 10.1016/j.mehy.2011.01.030.
Abigail Basson et al; Mucosal interactions between Genetics, Diet, and Microbiome in inflammatory Bowel Disease, Frontiers in Immunology, August 2016 | Volume 7 | Article 290
Patrick Sauvant; The More we Offer «Light-Food» To the Consumers, the More Obesity Increases: Could Emulsifiers be Responsible? J Nutr Health Food Eng 2015, 3(2): 00104
Gabriele Segalla; Chemical-Physical Criticality and Toxicological Potential of Lipid Nanomaterials Contained in a COVID-19mRNA Vaccine, International Journal of Vaccine Theory, Practice, and Research 3(1) January 26, 2023
https://medalerts.org/vaersdb/findfield.php?TABLE=ON&GROUP1=CAT&EVENTS=ON&VAX=COVID19
VAERS Vaccine Adverse Event Reporting System - https://vaers.hhs.gov/
Power, Profits and the Pandemic, Published by Oxfam GB for Oxfam International September 2020 - Oxfam GB, Oxfam House, John Smith Drive, Cowley, Oxford, OX4 2JY, UK
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Bruno Riccardi, Sergio Resta, Giacomo Resta
This work is licensed under a Creative Commons Attribution 4.0 International License.
