Food Safety in Local Farming of Fruits and Vegetables

Ariana Macieira, Joana Barbosa and Paula Teixeira
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Ariana Macieira: Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Joana Barbosa: Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Paula Teixeira: Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal

IJERPH, 2021, vol. 18, issue 18, 1-15

Abstract: The world’s population will be around 9 billion people by 2050. Humans need to feed in order to survive and thus the high demographic growth may impact the sustainability of our food systems. Sustainable food production practices such as local farming have been explored. Consumption of vegetables and fruits has been increasing due to their health benefits, but this increase is also related to a significant number of foodborne outbreaks. Foodborne outbreaks pose a threat to public health and the economy on a local and national scale. Food safety begins on the farm and proceeds over the supply chain. Thus, to provide safe products, food producers must follow specific procedures to avoid food hazards along the supply chain. This work aimed to present the importance of food safety in vegetables and fruits in local farming, as this form of production and consumption has increased in several countries of the northern hemisphere and as these are considered a form of providing more sustainable food products.

Keywords: sustainable food systems; food safety; farming; local production; fruits; vegetables (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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