The Food and Agriculture Organization of the United Nations (FAO) recently published a comprehensive paper that discusses the available international and national regulatory strategies for combatting food fraud.

The authors and collaborating food safety experts have identified four predominant features around food safety culture in European cultures. These features include mixed attitudes toward the adoption of new ideas as food safety management changes, active engagement in food safety and quality, consensual decision-making, and a prevailing dependence on internal drive (as opposed to regulatory dictation) in fostering food safety culture.

The Food Safety Matters team is joined by Bob Ferguson of Strategic Consulting to review the top food safety stories and impacts of 2021.

This Regional Culture article series will examine the differences and features that prevail and render each global region unique with regard to food safety culture. Ultimately, the goal is to foster understanding and enable better communicate and management of food safety culture.  

The first UN Food Systems Summit convened in September 2021 to spur national and regional action to deliver the UN’s 17 Sustainable Development Goals through transforming food systems.

A mysterious outbreak in October 2007, which affected about 450 people of all ages, was traced to table salt in which sodium chloride somehow had been replaced by sodium bromide, suggesting that food should be considered as a potential vehicle until it can be explicitly ruled out.