Food Safety, Standards and Norms Against Bioterrorism: Food Safety and Hazards

  • Adela Krivohlavek
Conference paper
Part of the NATO Science for Peace and Security Series A: Chemistry and Biology book series (NAPSA)


In a world dominated by the trends of globalization, urbanization, global warming and changes in consumer habits the question of the safety and quality of food is inevitable and one of priorities for governments, producers and consumers. Food, in various stages of production, distribution or storage, can be contaminated with different biological, chemical and physical hazards which can cause harmful effects on human health. Among those hazards bacteria, viruses, parasites, toxins and chemical contaminants mostly caused Food-borne diseases. In order to prevent and increase consumer confidence in the safety and quality of food from farm to table, various Norms and Standards are introduced. In order to decide which Norm or Standard is the most appropriate for our special need, we have to be familiar with them.


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Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Teaching Institute of Public Health “Dr. Andrija Štampar”ZagrebCroatia

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