Food Safety and Food Preservation Techniques

.: PREFACE
ÖN SÖZ
PREFACE
Prof. Dr. Nevzat ARTIK
Ankara Üniversitesi Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye
Article Language: TR
Gıda güvenliği; fiziksel, kimyasal ve mikrobiyolojik açıdan tüketicilere uygun gıda maddelerinin üretilmesidir. Yaşam sürecinde yeterli ve dengeli beslenme, büyüme ve gelişme, sağlığın korunması, iyileştirilmesi ve geliştirilmesi ile yaşam kalitesinin artırılması için yadsınamaz temeldir. İnsanların yeterli ve dengeli beslenmesi hastalıkların görülme riskinin azalması ve beslenme ile ilgili sağlık sorunlarının en aza indirilmesinde çok önemlidir.

İnsanların yaşamlarını sürdürmek, fiziksel-mental gelişimlerini sağlamak ve sağlıklarını koruyabilmek için kaliteli gıdaya ulaşması ve tüketmesi en doğal haklarıdır. Bu gıdaların güvenli olması ise en temel insanlık hakkıdır.

Dünya nüfusunun hızla artması, gelişen teknolojiye bağlı çevre kirliliği, ekonomik güçsüzlük ve eğitim yetersizliği beslenme sorunlarını derinleştirmekte ve güvenli gıda teminini güçleştirmektedir. Gıda güvenliğinin ve kalite güvencesinin sağlanma çabaları da tüketici ve toplum sağlığı açısından büyük önem taşımaktadır.

Gıda güvenliğinde temel yaklaşım; ''riske dayalı bir kontrol'' sistemi olup ham maddeden başlayarak tüketiciye ulaşana kadar gıda zincirindeki her bir aşamanın dikkatli bir şekilde incelenmesini ve kontrol tedbirlerinin uygulanmasını gerektirir. Birçok ülkede gıdanın daha güvenli hâle getirilmesi için çeşitli uygulamalar ve konuya ilişkin yasal düzenlemeler yapılmasına rağmen her yıl milyonlarca insan kontamine olmuş gıdaları tüketmesi nedeniyle gıda kaynaklı hastalıklara maruz kalmaktadır. Gıda güvenliğini bozan etmenler başta bebekler, çocuklar, gebe ve emziren kadınlar, yaşlılar ve hasta bireyler gibi risk grupları olmak üzere toplumun her kesimini etkileyen sağlık sorunlarına neden olmaktadır.

Gıdalardan kaynaklanan riskler; gıdanın üretiminden tüketim aşamasına kadar geçirdiği işleme, taşıma, depolama, satın alma, muhafaza, hazırlama, pişirme aşamalarında ayrı ayrı değerlendirilmekte ve fiziksel, kimyasal ve biyolojik riskler olarak tanımlanmaktadır. Ülkemizde gıda güvenliği riske dayalı bir sisteme dayanmaktadır. Gıda güvenliği; insanların sürdürülebilir, güvenli, uygun fiyatta, kaliteli, sağlıklı beslenme alışkanlığı geliştirecek gıdaları satın alma ve tüketme hakkına sahip olmalarının güvence altına alınmasıdır.

Bu kitapta gıda güvenliği açısından 4 farklı konu işlenmiştir. Bunlar; Gıda Muhafaza Teknikleri, Gıda Güvenliği Kriterleri, AB ve Türkiye'de Gıda Güvenliği, Türkiye'deki Gıda Güvenliğinin Tarihsel Gelişimi ve Gıda Güvenliği, Gıda Güvencesi, Gıda Egemenliği ve Sürdürülebilirliktir.

Gıda Güvenliği, gıda güvencesi, gıda egemenliği ve gıda milliyetçiliği, son yıllarda önem kazanan ve önemi gittikçe artacak olarak güncelliğini korumaktadır.

Tüm gıda sektör paydaşlarının, öğrencilerin ve gıda ile ilgili kuruluşların faydalanacağı bu bilgilerin halk sağlığına ve ülke ekonomisine katkı sağlayacağı düşünülmektedir.

Prof. Dr. Nevzat ARTIK
Editör
Food safety; It is the production of foodstuffs suitable for consumers in terms of physical, chemical and microbiological aspects. Adequate and balanced nutrition in the life process is the undeniable basis for growth and development, protection, improvement and development of health and increasing the quality of life. Adequate and balanced nutrition of people is very important in reducing the risk of diseases and minimizing health problems related to nutrition.

It is the most natural right of people to reach and consume quality food in order to maintain their lives, ensure their physical-mental development and protect their health. The safety of these foods is the most basic human right.

Many diseases caused by inadequate and unbalanced nutrition can cause various negativities in both material, spiritual and social life, and affect the life span and quality.

The rapid increase in the world population, environmental pollution due to developing technology, economic weakness and lack of education deepen nutritional problems and make it difficult to obtain safe food. Efforts to ensure food safety and quality assurance are also of great importance in terms of consumer and public health.

Basic approach to food safety; It is a 'risk-based control' system and requires careful examination and implementation of control measures at each stage in the food chain, starting from the raw material to reaching the consumer. Despite various practices and legal regulations on the subject to make food safer in many countries, millions of people are exposed to food-borne diseases every year due to consuming contaminated food. Factors that impair food safety cause health problems affecting all segments of society, especially risk groups such as babies, children, pregnant and lactating women, the elderly and sick individuals.

Risks arising from food are evaluated separately during the processing, transportation, storage, purchasing, preservation, preparation and cooking stages of food from production to consumption and are defined as physical, chemical and biological risks. Food safety in our country is based on a risk-based system. Food safety; is to ensure that people have the right to buy and consume foods that are sustainable, safe, affordable, of good quality, and will develop healthy eating habits.

In this book, 4 different topics are covered in terms of food safety. These; Food Preservation Techniques, Food Safety Criteria, Food Safety in the EU and Türkiye, Historical Development of Food Safety and Food Safety in Türkiye, Food Security, Food Sovereignty and Sustainability.

Food Security, food security, food sovereignty and food nationalism have been gaining in importance in recent years and their importance will continue to be up-todate.

It is thought that this information, which will benefit all food sector stakeholders, students and food-related organizations, will contribute to public health and the country's economy.

Prof. Dr. Nevzat ARTIK
Editor

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30.03.2014

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