1. Food safety begins from farm till the food reaches our plate (i.e) from production, preparation, storing and serving of the food.
  2. Two most important concerns in food safety are food handling and food adulteration
  3. Safe food handling helps in preventing entry of pathogenic organisms into the food which could lead to typhoid, paratyphoid, bacillary and amoebic dysentery.
  4. Food adulteration is where the quality or the given nature of the food substance is reduced either through addition of a foreign substance or removal of a vital element
  5. Food adulteration could lead to health hazards like gastro intestinal disturbances, muscular paralysis, convulsions etc depending upon the adulterants like metallic or physical substances like sand or animal filth.
  6. Toxic colors like lead chromate, metanil yellow, rhodamine B etc in excess could lead to abnormalities of eyes, bone, skin, lungs, ovaries, testis etc,
  7. Public awareness and education could help in preventing unhygienic practices of food handling either at home or food service industries.
  8. Resistance to use of adulterated food products by the consumers will help in improvising the quality of the food by food service industries.
  9. Food safety measures helps in providing safe and healthy food for healthier nation


Ms. Sowmya K
M. Sc (nutn), R.D., C.D.E,
Regional Manager- Dietetics,
Apollo Sugar Clinics