Present knowledge in food safety. A risk-based approach through the food chain

Abstract

The production, processing, and marketing process in the food chain starting at the stage of primary production and ending with households, that is, after traveling all the way “from farm to fork,” it is exposed to various risks for food producers and consumers. This chapter presents the legal requirements for the production of feed, the presence of antimicrobial substances and coccidiostats in feed, and the problem of contamination of feed with antibacterial substances. The influence of antimicrobial substances on the possibility of the development of drug-resistant microorganisms, the possible transfer of these compounds to the natural environment, the possibility of residual antibacterial substances in food of animal origin, and the techniques enabling their determination in feed were described. The chapter concludes with a future perspective to reduce the use of antimicrobial substances in the food chain and challenges to the development of new analytical methods to control antimicrobial substances in feed and food.