Linking Water Quality and Food Safety: A New Research Direction  

Oleh:

Widianarko, Budi

Jenis: Article from Proceeding
Dalam koleksi: 2nd International Conference on Environment and Urban Management : Indonesia ( Soegijapranata Catholic University, Semarang, 2-3 August 2006 ), page PL-5.
Topik: water quality; food safety; contamination; foodchain
Fulltext: 010 PL-5 Budi Widianarko.pdf (221.66KB)

Isi artikel

Food production without water is practically unthinkable. Water is an indispensable component in all food production systems. Natural fabrication of every single foodstuff constituted our daily meal requires substantial amount of water. A projected diet of about 3000 kcal needs between 3-4 m3 water per day. The role of water is, however, much beyond food production. Water also play a critical role in determining the quality and safety of food along the human foodchain, known as from land to mouth. The safety of foodstuffs obtained from any food production system, be it agriculture, aquaculture or fishery, can directly or indirectly be determined by the level of contaminants (i.e. xenobiotics and microbes) in the water. In this presentation the possible links between water contamination and safety of food is highlighted. The existing links along the human foodchain, from the production of raw material to the consumption of food product, are illustrated using available data from literature as well as from our own research. The closing part of this presentation outlines a proposed direction of future research on the link between water quality and food safety.

Opini Anda

Klik untuk menuliskan opini Anda tentang koleksi ini!

Kembali