Report

Managing Food Safety Practices from Farm to Table. Workshop Summary

Released:: April 22, 2009
Type:: Workshop Summary
Topic:: Food and Nutrition
Activity:: Food Forum
Board:: Food and Nutrition Board

Note: Workshop Summaries contain the opinion of the presenters, but do NOT reflect the conclusions of the IOM. Learn more about the differences between Workshop Summaries and Consensus Reports.

After hearing news reports of tainted milk, spinach contaminated with E. coli, outbreaks of salmonella and other incidents, the public is more aware than ever of the risk of food contamination. Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table.

Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace. Experts in various disciplines discussed ways to develop systematic, risk-based strategies for preventing microbial contamination in foods at every stage of production, not just processing and packaging. They addressed approaches, technologies, and institutional strategies to manage the food safety risks that continue to emerge in our ever- developing global marketplace.

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Other Reports by this Activity

Displaying: 3 of 6 Reports

Leveraging Food Technology for Obesity Prevention and Reduction Effort - Workshop Summary In order to help reduce the obesity burden on the American population, behavioral scientists have emphasized building an evidence base for understanding what drives the energy imbalance in overweight and obese individuals. Food scientists have tapped into this evidence to develop food technologies that can increase the healthfulness of the food supply by reducing energy density, increasing fruit and vegetable intake, and controlling food portion sizes. The IOM held a workshop November 2-3, 2010, to bring together stakeholders to discuss the opportunities and challenges in using food technology to help individuals with long-term weight maintenance.
Released: July 27, 2011
Providing Healthy and Safe Foods as We Age - Workshop Summary Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM’s Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults and the future challenges to providing healthy and safe foods to aging populations.
Released: November 3, 2010
Nanotechnology in Food Products. Workshop Summary Nanotechnology—an emerging technology that enables researchers to manipulate matter at the atomic level—is providing scientists with the ability to enhance food safety and make foods more nutritious and satisfying by enhancing their nutrition content and other characteristics. On December 10, 2008, the Institute of Medicine held a one-day workshop to explore the use of nanotechnology in food products. These presentations and discussions are summarized in the IOM’s Nanotechnology in Food Products.
Released: October 29, 2009