Sigurnost hrane

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Objavljeno Jan 4, 2017

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Leif Bøgh Sørensen
Danish Institute for Food and Veterinary Research, Copenhagen, Danska

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Sigurnost hrane podrazumeva da hrana ispunjava naučno zasnovane sigurnosne standarde, čime se štiti zdravlje ljudi. Probleme sigurnosti hrane izazivaju opasnosti – koje se definišu kao biološki, hemijski ili fizički agensi, ili svojstva hrane koja mogu imati nepovoljne posledice po zdravlje. Glavne interesne grupe koje su povezane sa sigurnošću hrane su potrošači, industrija, naučnici, mediji i vladini službenici. U nedavnom pregledu Eurobarometra, evropski potrošači su upitani šta imaju na umu kada razmišljaju o hrani. U Evropi su hrana i jedenje povezani najpre sa ukusom i zadovoljstvom. Manje od 1 među 5 anketiranih odredio je probleme sigurnosti hrane spontano, a među problemima najčešće je pominjano trovanje hranom; sledili su ga hemijske, pesticidne i otrovne materije i gojaznost [1]. Ovakvi rezultati mogu biti iznenađujući, pošto se o problemima vezanim za sigurnost i kvalitet hrane često i široko piše i govori u medijima. U svakom slučaju, najnovije pojave bolesti ili zagađenja (npr. Bovine Spongiform Encephalopathy – BSE, dioxin, E. coli 0157 I Salmonella) doveli su do narušavanja poverenja javnosti u sigurnost hrane i u prehrambenu industriju, kao i vladine sisteme kontrole hrane.

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Kako citirati
SøRENSEN, Leif Bøgh. Sigurnost hrane. KGH – Klimatizacija, grejanje, hlađenje, [S.l.], v. 35, n. 3, p. 29-34, jan. 2017. ISSN 2560-340X. Dostupno na: <https://izdanja.smeits.rs/index.php/kgh/article/view/1028>. Datum pristupa: 19 apr. 2026
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God. 35 Br. 3 (2006): KGH
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Reference

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