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New Food Trends and Negligence of HACCP

Author(s): Hemand Aravind

Every day the style and mode of food habits experienced dramatic changes all over the world. Especially within the herds of travel enthusiastic youngsters of the present century, in fact they are in search of unexploited food taste and cultures.The choice of food is free-for-all in a civilized society, but one must assure him/herself that the quality of served food is good for consumption. Street vendors, live kitchens, open restaurants and cafes on wheels etc are competing to introduce new tastes and variety foods for their customers. In their exhaustic professional sufferings to achieve an important triumph they forcefully neglected the importance of HACCP in food processing. According to WHO an estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (DALYs). People are actually unaware about these shocking facts and spend less time thinking about the quality of their consuming foods. The food safety challenges in modern food supply systems are explored and it is argued that there is a need for a more holistic thinking approach to food safety management.Globally developed and underdeveloped countries will take a concern over this matter and monitore where is today's food safety is standing and how can they managed it effectively to prevent potential harm. A good following of HACCP will reduce the risk of foodborne diseases and its comorbidities. It is our prime task to reintroduce food safety management systems (FSMS) into our new trending food scenario.

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