From farm to plate: How food handling prevents contaminations

Food safety is a global concern that starts in the field but extends to the home kitchen. The responsibility for safe food is not limited to the high technology of farms, but also to the daily good practices of handling and storage. Check out the video. Data from the World Health Organization (WHO) reveal the seriousness of the problem: about 420,000 people die annually worldwide due to contamination by viruses, bacteria, and fungi, often invisible to the naked eye. Food safety specialist Paula Eloize emphasizes that the main focus of contamination is not in the major production technologies, such as digital traceability, but rather in the daily handling of products by the consumer. A food that arrives safely from the farm can be compromised in the final stage due to simple and common failures. One of the most serious mistakes is to rely only on the appearance and smell of the food, which may seem normal but are already contaminated. According to the Epidemiological Surveillance ...