Food Safety/Preservation in food safety/role of food safety preservation:,

 

Food Safety:

Food security refers to the handling, cooking and storage of food in a significant way that greatly reduces the risk of people becoming ill due to food borne illness. Food safety worldwide concerns involving various areas of daily life Very little about food borne illness or food safety is found in historical records. Scientists did not begin to understand bacteria, as well as their relationship with disease, until the end of the nineteenth century. People knew that food would be spoiled, but the causes and effects of food borne illness were unknown.

 Perhaps the lack of food security in the historical record is an indication that it was less stressful than other problems in the past. Even the original diet laws were not intended to promote food security, but to prevent economic fraud. Therefore, the history of food safety is not real, but many discoveries, innovations, and regulations have led to current knowledge and state of affairs in food security. the election began thousands of years ago. Whether these techniques were used to preserve food for later use, to flavor or for other reasons is unknown. But they also had the effect of keeping food safe. The Chinese did not like to eat uncooked food believing that,

 "Anything boiled or cooked cannot be poisonous."

THE ROLE OF FOOD PRESERVATION IN FOOD SAFETY:

• From ancient times the human race has sought ways to make food safer and to keep food longer. Without the use of certain preservatives, micro-organisms that are ubiquitous in the environment will grow and multiply in food.
• Preservation aims to destroy or prevent the growth of harmful microorganisms in food by creating an unhealthy environment. 
• The safest way to make healthy food and to accept it today is bone marrow transplantation. 
• Pasteurization is the process of heating food for a set period of time to destroy germs that cause disease and / or food spoilage.
•  The time at which a product is burned depends on the temperature; high temperatures require less time. It is different from sterilization because some bacterial age spoilers survive. Pasteurization takes its name from its founder, Louis Pasteur.
• The most popular product in the United States is milk. Food security is an important issue regarding food quality and production, distribution and consumption that avoids contaminated food and spoilage (Prabhakar et al 2010) .
• Food security is a change in food risk or can be defined as an opportunity not a poor risk of eating certain foods (Henson and Traill 1993). In genera  food security is the foundation of public health.
• This is because millions of people get sick and lead many to die each year  due to unsafe food.
• Food security remains a major problem with food borne illness outbreaks that lead to lower costs for people, the food industry, public health systems, and the general economy (Egan et al., 2007) .

Currently, there are more than 200 foodborne illnesses; otherwise, foodborne illness is on the rise worldwide. Therefore, food security is a global problem. Food safety is used as a scientific guideline that describes the handling, preparation, and storage of food in ways that prevent foodborne illness. The emergence of two or more cases of the same disease caused by normal food absorption is known as foodborne illness outbreaks.This includes a number of measures to be taken to avoid potential health risks. In this way food safety is often compromised by food security to prevent harm to consumers. Tracks are in this way of thinking about security between the industry and the market and then between the market and the consumer.

In industry considerations in market practices, food safety considerations include food origins including practices related to food labeling, food hygiene, food additives and pesticide residues, as well as biotechnology and food policies and guidelines for government import and export control and export systems. Considering the market in consumer practices, the common perception is that food should be safe in the market and that it is worrying about the safe delivery and preparation of consumer food. Food can transmit germs that can lead to illness or death in humans or other animals. Major mediums are bacteria, viruses, fungi and fungus (Latin for mushrooms).

 It can also serve as a center for bacterial growth and reproduction. In developed countries there are complex food preparation standards, and in developed countries there are fewer standards and the use of those standards is reduced. Another key issue is the availability of adequate safe drinking water, which is often critical to the spread of disease. [2] In theory, food poisoning can be 100% safe. However, this will not be possible due to the number of people involved in the supply chain, as well as the fact that germs are introduced into the diet regardless of the precautionary measures taken.

 Unsafe food poses health threats to the world, putting everyone at risk. Infants, young children, pregnant women, the elderly, and those with a chronic illness are at greater risk. Every year 220 million children contract diarrhea and 96,000 die. Unsafe food creates a vicious cycle of diarrhea and malnutrition, threatening the nutritional status of those most at risk.

The International Conference on Food Security held in Addis Ababa in February 2019, and the International Food Security and Trade Forum held in Geneva in 2019, also highlighted the importance of food security in achieving the Sustainable Development Goals. Governments should make food security a priority for public health, as they play a key role in formulating policies and regulatory frameworks, and establishing and implementing effective food security programs.

Food can be contaminated at any time of production and distribution, and the primary responsibility lies with food producers. However, the majority of cases of foodborne illness are caused by poorly prepared or poorly prepared food at home, in catering establishments or in markets. Not all food managers and consumers understand the roles they should play, such as using hygiene practices when buying, selling and preparing food to protect their health and that of the wider community-