Unsafe food contains hazards that can make people sick,either immediately or by increasing the likelihood of chronic disease.
Some hazards that have been addressed by public policies include: microbial pathogens; zoonotic diseases; parasites; adulterants; mycotoxins; antibiotic drug residues; pesticide residues; and heavy metals.
Each of these potential hazards has different sources, poses different kinds health risks,and carries different challenges for identification and control.
Yet there are common paradigms used to design policy interventions and management.
systems.