Challenging in food safety

Food safety is one of most important challenge in our countries. Indeed, adulteration and poising food are often described in newspapers. FDA and ESFA are the organisations issued to guarantee food safety in U.S and Europe, respectively. Which are the most common problems that determine food adulteration. The first cause of this kind of problem is the bacterial contamination: indeed bacteria can provoke food spoilage as well as they are pathogen in some cases.

To decrease the possibility of food spoilage, numerous testing must be performed in food processing company. The safety ideal “from farm to fork” created by FDA can be reached only through an attentive analysis of raw materials, processing and packing procedures in order to assure maximal sterility in each step. Furthermore, some laboratories are specialised in bacterial, toxin and sterility testing: the common goal is to provide consumers with safe and wholesome food at least for all shelf-life of food self. These laboratories usually offer a broad range of services and usually communicate with their clients through LIMS system. LIMS systems, indeed, are able to collect large number of data analysis, reports and general forms and rapidly make them available to clients.