Production of safe-to-consume food has been a major goal of the food industry. The main focus has been on controlling and preventing unintentional or accidental contamination of food products and ingredients. Intentional food contamination and adulteration has been recognized as another source of production of unsafe food. Professionals in the food industry, the government, and academia are exploring ways to minimize intentional food contamination and adulteration with the aim of protecting consumers against this health threat.
Differentiate between unintentional and intentional food contamination.
Discuss the possible sources of intentional contamination and adulteration giving examples of actual incidents in each case.
What precautions can be followed to protect against intentional contamination?
In your view, what roles can be played by each of the professionals in the food industry, the government, and academia to minimize intentional food contamination?
PDF is helpful reading, Word doc is more about the assignment.
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