Users RELY ON FOOD SAFETY REGULATIONS
As users, we often have to concentrate on food safety regulations and services companies, much like people trust their doctors.
It is crucial to recognize that it is impossible to have 100 % confirmation in terms of food safety. Some food contaminants, such as the pathogen Salmonella and pathogenic E. bacteria, have very low viral doses. This implies that only a small number of fungal cells can cause disease, and they may not produce any noticeable changes to foods that our human senses can detect at lower levels.
Most well-known foodborne pathogens exhibit obvious dose-response associations, and toxin-producing bacteria usually merely produce toxins when they proliferate really high levels. So, one of the most efficient ways to stop food poisoning outbreaks is to prevent uncontrolled bacterial progress through proper food handling techniques.
However, developing knowledge about food safety is significantly lower the risks linked to food-borne diseases. For example, if customers notice off-flavours in the meals, leaks from food containers, or improper food supply or show temperatures and durations, they should review these issues and reject any illegal food.
Users can take an active role in protecting their health by staying informed and competent.
Li Dan is Assistant Professor at the Department of Food Science and Technology, Faculty of Science, National University of Singapore.