Food safety: characteristics of legislation and challenges

Access to safe and nutritious food is a basic human right. In the 1980’s and 1990’s, European countries recorded numerous crisis caused by food-borne diseases, which lead to consumer concerns and became a threat to free trade in food. Following an analysis of the situation and a public debate, the Regulation (EC) 178/2002 has been adopted, it determined the general principles and requirements of food law, established the European Food Safety Authority and determined procedures in matters of food safety. Some of the characteristics of the new legislation set out in the Regulation are that it applies to all stages of production, processing and distribution of food and feed, and primary legal responsibility have a food business operator. Traceability must be ensured throughout the food chain. Measures taken by the competent authorities need to be based on risk assessment and also collected and analysed data. Risk assessment is a process distinct from risk management. Regulation has put in place a rapid alert system which aims to stop the supply of unsafe food to consumers by information exchange between countries. However, climate change and globalization of food market, lifestyle changes and new technologies bring upon new challenges for safety of food. Endocrine disruptors, mycotoxins, acrylamide, residues of veterinary medical products, antimicrobial resistance, microplastics and nanoparticles are just some of current challenges.