Keeping food safe is a battle—a fight against nature—as pathogens, toxins and allergens are naturally occurring. Susceptible populations are increasing. This reality puts the food industry in a challenging position. It requires that dedicated individuals who understand the risks and controls work independently and collectively to protect consumers from natural dangers.
Food-safety hazards are intrinsic in raw agricultural products. Pathogens are readily found in soil and animals. In some instances, the animal itself is the food, such as with meat, poultry and seafood. In other cases, animals are the source of the foods, such as with eggs and milk. A majority of foods—grains, fruits, vegetables, nuts and spices—are grown in environments exposed to animals.