Modern technologies and food safety

Abstract

To resolve the problem of lack of food in the World within primary food production, processing and procedures of preserving, new methods have been implemented (implementation of materials for protection, medications utilization of new areas for production purposes, use of GM microorganisms plants, even animals, utilization of food additives, introduction of new procedures of preservation, etc) However, these procedures do not always move in the direction of ensuring food safety. Implementation of mentioned procedures creates resistance by consumers. The opinion and the attitude about this issue are very important all over the World. According to recent research performed in last five years, most of the population of developed and semi-developed countries considers food safety a priority, as second place the presence of ingredients that can be harmful for human health and as third the content of nutrients required for normal functioning of the body. The WHO, CAC, WTO and other international institutions support these attitudes of consumers. There is more and more obvious pressure on food producers to preserve the environment, which has resulted in the introduction of production procedures known as "cleaning production".Regardless of which procedure is involved, it is necessary to implement the efficient quality control system and food safety. It is mandatory to request the compulsory implementation of different systems that are defined through the GMR GHR HACCR ISO 9000. In food production, these systems are complementary and only with full implementation of all of them in practice will if be possible to ensure the continuous production of quality and safe products. Food production must be seen as an undisturbed chain: primary production, transport, processing, storage, distribution and consumption. With strict implementation of the mentioned standards in all parts of the chain, the risk of injuries and poisoning of consumers will be decreased to the minimum, and the whole chain will be under control.Da bi se problem nedostatka hrane u svijetu rijesio u primarnoj proizvodnji hrane, preradi i postupcima cuvanja, uvedene su nove metode. Medutim, ovi postupci uvijek ne idu u pravcu osiguranja bezbjednosti prehrambenih proizvoda. Bez obzira o kojem postupku se radi mora se uvesti efikasan sistem kontrole kvaliteta i bezbjednosti namirnica. Prisutan je zahtjev o obavezi primjene razlicitih sistema definisanih kroz GMP, GHP, HACCP, ISO 9000. U proizvodnji hrane ovi sistemi su komplementarni i samo potpunom primjenom svih njih u praksi 6e se osigurati kontinuirana proizvodnja kvalitetnih i po potrosace bezbjednih proizvoda.