La seguridad de los alimentos y su repercusión en la salud humana

Abstract

This article analyzes the major sigues envolved in transmisión of diseases to humans by consumption of contaminated foods, and offers some proposals to guarantee the quality of raw materials and of finished food products. A review of the most frecuently found contaminants in animal-derived foods is presented, and good manufacturing practices and the HACCP system are proposed as ways of preventing and reducing the spread of foodborne illnesses. It is concluded that all food production sectors should be combined and that Mexico’s research budget for this scientific fiel should be increased.