Risk Dialogue Series: Food safety
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Food safety is an issue that transcends time and culture. As early as 12 000 BC, the ancient Egyptians preserved meat, vegetables and fruits by drying and salting. The Analects of Confucius dating from 500 BC warned of the consumption of sour rice, spoiled fish or flesh, food kept too long or insufficiently cooked food. Historically, however, safety was a local concern as most food was produced and consumed nearby.