Food safety considerations for innovative nutrition solutions

Carol Byrd-Bredbenner, Marjorie Nolan Cohn, Jeffrey M. Farber, Linda J. Harris, Tanya Roberts, Victoria Salin, Manpreet Singh, Azra Jaferi, William H. Sperber

Research output: Contribution to journalArticlepeer-review

13 Scopus citations


Failure to secure safe and affordable food to the growing global population leads far too often to disastrous consequences. Among specialists and other individuals, food scientists have a key responsibility to improve and use science-based tools to address risk and advise food handlers and manufacturers with best-practice recommendations. With collaboration from production agriculture, food processors, state and federal agencies, and consumers, it is critical to implement science-based strategies that address food safety and that have been evaluated for effectiveness in controlling and/or eliminating hazards. It is an open question whether future food safety concerns will shift in priority given the imperatives to supply sufficient food. This report brings together leading food safety experts to address these issues with a focus on three areas: economic, social, and policy aspects of food safety; production and postharvest technology for safe food; and innovative public communication for food safety and nutrition.

Original languageEnglish (US)
Pages (from-to)29-44
Number of pages16
JournalAnnals of the New York Academy of Sciences
Issue number1
StatePublished - 2015

All Science Journal Classification (ASJC) codes

  • General Neuroscience
  • General Biochemistry, Genetics and Molecular Biology
  • History and Philosophy of Science


  • Cooking
  • E. coli
  • Food handling
  • Food science
  • Foodborne illness
  • Salmonella


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