One Health for Food Safety, Food Security, and Sustainable Food Production

Abstract

Globally, our society faces an enormous challenge to feed, house, and provide a healthy life for the growing human population while preserving the environment and natural resources for the benefit of future generations. In order to meet these challenges, sustainable food production and environmental stewardship is paramount and will require a One Health approach. One Health is the concept that the health of humans, animals, and the environment are inextricably linked. This approach can be applied to food safety, sustainable food production, and environmental stewardship by bringing together interdisciplinary teams to create a One Health network to address these challenges. In order to achieve food security for the global population, preserve natural resources, and improve health through safeguarding food safety, there is a need for increased awareness among academics, producers, consumers, and government agencies in the following topics: (1) One Health Initiatives for Sustainable Food Systems, Food Safety and Food Security, (2) Brief History of Food Safety in the United States, (3) Food Safety in the Twenty First Century: The Need for a New Perspective, (4) Food Security in the Twenty First Century: Disasters and Transboundary Disease. These topics cover the need for incorporating One Health education into curriculum for scientific, engineering, and humanities programs to build capacity in One Health competencies with the goal of established networks that will work toward improving public health, food safety, and sustainable agriculture by establishing new perspectives on interactions among plants, animals, and humans and recognizing the threat of disasters and transboundary diseases to food security.

Well-Designed Food Governance as Psychological Mechanism of Consumer Perceptions in the Context of Tourism Poverty Alleviation

“…China's socio-cultural orientation as a product of ethical traditional systems influence a consumer clean meat–eating preference; nonetheless, the national policy is centered on safety and economics. Overall, China's government prioritizes agricultural technology, food safety, and security (Garcia et al, 2020 ). As a result, such policy approaches arouse a Chinese middle-class preference for clean and plant-based meat (Garcia et al, 2020 ).…”

“…Overall, China's government prioritizes agricultural technology, food safety, and security (Garcia et al, 2020 ). As a result, such policy approaches arouse a Chinese middle-class preference for clean and plant-based meat (Garcia et al, 2020 ). With food safety incidents on the rise, there is a rising interest in organic food among the aforementioned socioeconomic groups in urban areas.…”

“…China's practice and policies target small farms with vaccination programs against swine fever, which can decimate small pig farms economically and dent supply of its important pork market. With China being the largest global largest pork producer and consumer, the African swine flu pandemic threatened smallholder farmer incomes and raised consumer safety concerns (Garcia et al, 2020 ). As a result, a local animal immunization policy targeting small- and medium-scale pig farms sustains an economic sector and consumer safety perceptions to support uptake.…”

Biosurfactants: Production and application prospects in the food industry

“…Moreover, it is extremely important for the end product to have a high level of quality and acceptance by those who consume it, considering the growing interest in foods that have fewer artificial and chemically synthesized compounds and are rich in natural ingredients. 119,120 Due to the growing demand over the years, new formulations are being developed to replace synthetic additives with plant-based compounds, such as lecithin and gum Arabic, which have been commercially well accepted. 121 However, their presence in formulations has limitations regarding use in processes that involve cooking in microwaves and irradiation, as these natural compounds can lose some of their essential properties.…”

“…The food industry imposes strict microorganism control measures in order to generate products that ensure the safety of consumers and do not cause harm to health. Moreover, it is extremely important for the end product to have a high level of quality and acceptance by those who consume it, considering the growing interest in foods that have fewer artificial and chemically synthesized compounds and are rich in natural ingredients 119,120 …”