[Food control--between health and honest trade].
Food control is a very old practice, part of regulations meant to safeguard order and control in the cities. The history of modern food safety control goes to the rise of local health commissions, set up to curtail the cholera epidemics in the first half of the 19th century. Modern sciences like chemistry and microbiology brought new monitoring tools, while industrial food processing in the rapidly growing late 19th century cities meant new challenges for the authorities. Food control was primarily the responsibility of local health authorities. The process of getting food control legislation in place in Norway was very long and full of conflicts. The initiative for it came from health authorities, while trade and agricultural interests resisted their push. During the 1950 and 1960s, the professional responsibility passed from physicians to veterinarians. For a long time, food control was uncontroversial and attracted little political attention. The mad cow disease crises in 1996 changed that. Because of the flagging confidence in the safety of food, questions were raised not only about the independence of the authorities, but also about government authority in general. The legislation for food control in Norway is now being revised and the administrative apparatus is overhauled.
Elvbakken
K T
KT
Senter for samfunnsforskning Professor Keysers gate 2 5011 Bergen. karitove.elvbakken@sefos.uib.no
D000822:Animal Husbandry / Q000266:history / Q000331:legislation & jurisprudence; D000818:Animals; D005511:Food Handling / Q000266:history / Q000331:legislation & jurisprudence / Q000379:methods; D005513:Food Inspection / Q000266:history* / Q000331:legislation & jurisprudence; D049672:History, 19th Century; D049673:History, 20th Century; D006801:Humans; D007886:Legislation, Veterinary / Q000266:history; D009664:Norway; D014730:Veterinary Medicine / Q000266:history; D000078329:Workforce