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The concept of food safety has evolved over the years, as recent changes in production systems and globalization have influenced this sector. And new challenges and goals are needed to prevent so-called food risks, which become visible in our health.

But when can we consider our food security correct? The World Food Summit in 1996 considered that true food security is achieved when people have physical and economic access to safe and nutritious food, thus meeting their dietary needs and preferences, in order to lead an active and healthy life.

Preventing the presence of pathogens is essential to ensure the food quality and safety. It is necessary to know that, on many occasions, the main reason for a food infection has to do with poor handling of food. Vegetables cannot be washed properly or the food may have been prepared without the necessary standards hygiene of kitchen utensils.

The bacteria are the most known pathogens in food contamination. We know their weaknesses and their strengths, as well as we know how they work and how they multiply.

European regulations define food traceability as the possibility of finding and following the trace of all the phases of production, transformation and distribution of a food. The system maintains that it knows all the steps through which a food passes, from the first stages of production to reaching the consumer.

The emerging pollutants are linked to a series of products, always more abundant, to chemicals that cause damage to the environment and to human health.


The variety of products and their possible interactions with other substances in the environment make their consequences very different. As scientists are moving forward with more research and analysis on the subject, they discover new effects on us, to which we must find a solution.

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