Skip to 0 minutes and 1 second The safety of food may be compromised by contamination with chemical, microbiological, physical, or allergenic hazards resulting in human illness, chronic disease, or even death. This week we will consider the various food hazards, the impact they potentially have on humans, and we’ll showcase how research within the Institute on novel detection methods for chemical and microbiological hazards is making a difference in food safety testing. I will hand over to Dr. Irene Grant to explore this topic.
Introduction to food safety
Professor Chris Elliot will introduce this week’s topic which looks at the issue of food safety.
In this week we will specifically look at how food hazards are monitored and examine some of the processes used to protect us from possible contaminated food.