INTERNATIONAL REGULATION AND STANDARDS IN FOOD SAFETY

Main Article Content

Dragan Žikić
Slobodan Stojanović
Gordana Ušćebrka

Abstract

The food production in the past period was mainly quantity-oriented. Nowadays the food production is transformed into an international System of Quality, implying production of food that has preserved its identity. This change has been caused by often incidents (Salmonella, BSE, E. coli O157:H7, dioxin), and these incidents were caused by interruption of food-safety chain. International organizations (Food and Agricultural Organization of the United Nations - FAO, World Health Organization - WHO, Office International des Epizooties - OIE, Codex Alimentarius Commission - CAC, International Organization for Standardization – ISO), on the basis of latest science acknowledgements, submitted new recommendations and standards of food-safety, with emphasis on integrated approach in development and applying of standards of food-safety as opportunity to access to global world market. By the other hand, high requests from developed countries could result in perplexity ‘standards as barriers’ and ‘standards as catalysts’ in the context of food safety standards in international trade in agricultural and food products. This paper explores the food safety concept through international regulation and food safety standards.

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Papers

References

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