Abstract
Prevention and control of food safety risks at the consumer level represents the weakest link in our chain of food protection systems. In this day of ever changing lifestyles and ever increasing demands on the consumer’s time and energies, consumers are demanding convenience, freshness, long shelf lives and little preparation time before consumption. Food technology has responded by applying the knowledge of science to produce an increasing array of new foods, some partially processed, minimally preserved, of high quality and with extended shelf life. Consumers knowledge and practices in food handling have not kept pace with cultural and scientific changes.
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Roberts, M.R. (1995). The HACCP program and the consumer. In: Pearson, A.M., Dutson, T.R. (eds) HACCP in Meat, Poultry, and Fish Processing. Advances in Meat Research, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2149-5_11
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DOI: https://doi.org/10.1007/978-1-4615-2149-5_11
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