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yuti — June 19, 2007 / 10:57 am
Nowadays, food safety is becoming an issue. Expired date, its composition, organic or not are few things that influence people decision, rather to buy a product or not. Food processing techniques which also influence the expired date develop along with human abilities. In 1870s, boron usages were widely used in milk, butter, and cream. Later, in 1920s, chlorine related gases were used to treat flour. Chemical usage spread was triggered by food mass production and became dominant for over 50 years into 1970s in UK.
Turning point from chemical to physical process was happened in mid-1920s. Departemental Committee on the Treatment of Flour with Chemical Substances assessed a variety issues concerning the risk of and the need for chlorine using. The Committee proposed that in view of the possible to the consumer it would be very desirable if “a purely mechanical or physical method” could supersede the use of chemical improvers (Steward, 1991).
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p class=”MsoNormal”>The case study above, leave us a question, who have the responsibility to guarantee food safety? In UK, government regulations have promoted physical alternatives. The use of chemical preservative, especially chlorine, also provoked public campaigns against their use. Regulation and society campaign shows that food safety is a social awareness and it’s monitoring involve different kind of communities, not only by the government. How about us?
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