We have, therefore, developed a collection of questions and answers on food safety, considering this knowledge gap among consumers and food handlers, with a specific focus on concerns of regional importance. Positive attributes that demonstrate good quality may be the origin, colour, flavour, texture and processing method of the food, while negative attributes may be visible spoilage, contamination with filth, discolouration, or bad odours or tastes.
Traditionally, societal preferences call for hot and well-cooked food, and even milk is boiled (pasteurized).
These habits are partially responsible for preventing foodborne infections.
Street food is popular in urban settings in many countries.
Hygienic conditions are improving, provided that potable water supply and clean facilities are ensured by municipal authorities.
Processed, frozen or ready-to-eat food is gaining popularity in recent years due to changing food habits, product diversification, busy lifestyle and mass production practices.
In urban settings, there is a growing tendency to buy meat, milk and vegetables on the weekend and store these items in the freezer or refrigerator.
Ensuring food safety is becoming increasingly important in the context of changing food habits, popularization of mass catering establishments and the globalization of our food supply.
As our food supply becomes increasingly globalized, the need to strengthen food safety systems in and between all countries is becoming more and more evident.
The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned.
Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters.
This publication does not necessarily represent the decisions or policies of the World Health Organization. Introduction Food safety is everybody’s concern, and it is difficult to find anyone who has not encountered an unpleasant moment of foodborne illness at least once in the past year.