Food safety is a scientific discipline focused on preventing foodborne illnesses through the proper handling, preparation, and storage of food. A comprehensive, decade-long study by the WHO Foodborne Disease Epidemiology Reference Group revealed the significant global burden of foodborne diseases, estimating that 31 priority hazards caused approximately 420,000 deaths and 33 million disability-adjusted life years (DALYs) in 2010, mainly in low and middle-income countries.
Food can transmit various pathogens, including bacteria, viruses, parasites, and fungi, which can lead to illness or death. While food poisoning is theoretically 100% preventable, practical challenges arise from complex supply chains and the inherent presence of pathogens. Food safety encompasses a broad range of concerns from agriculture and manufacturing practices, including food labeling and additives, to preventing contamination—which can be physical, chemical, or biological—ultimately ensuring consumer well-being.