SAFE FOOD for the FUTURE

Pathogenic agents (bacteria, fungi and viruses) and their toxins, and chemical toxicants (both from processing and from environmental sources) continue to be a major European public health concern. The re-introduction of discarded fractions into the food chain, the search for new protein sources, and the introduction of new species in the diet are examples of changes bringing new challenges to food safety specialists. Europe's progress towards a bio-based circular economy and novel sustainable technologies which limit environmental degradation pose unique risks, and consumer confidence in the ever-changing food sector will require scientific action, appropriate communication and holistic legislation. Rapid, sensitive and validated methods to detect pathogens and chemicals in food matrices are needed. The pathobiome concept, i.e. "the pathogenic agent integrated within its biotic environment" is a new and holistic way of looking at the complexities of contaminants all along the complex food chain. The use of omics technologies is increasing worldwide and now, the foodomics approach is here and it requires refinement, standardization and validated protocols. We need a food and agriculture system that has safe, healthy nutrition of the citizen and sustainability of resources as its major aims, remembering that food cannot be healthy and nutritious if it is not safe. Producing safe food for the future is a continual challenge in a constantly changing environment with ever increasing complexity of the European food basket. In the periods between newsworthy food safety outbreaks, the general sense of public awareness of the safety of food, and even perhaps official vigilance, may start to fade. This is a tremendous risk and one that we aim to avoid. Keeping food safety relevant requires awareness - we must keep food safety and food safety research high on the European agenda.