Food and its safety

The manner in which food is produced, distributed, sold and controlled has changed radically over the last fifty years. This has lead to dissociation and deskilling of consumers while control of quality and safety have remained in the hands of legislators and producers. With the globalization of trade consumers perceive in foods unacceptable levels of food safety risk. In the new century the conflict between perceived safety and manageable risk may be resolved by open debate and the establishment of mechanisms which include the ethical dimensions of food production and use.