The control of risk in animal husbandry primary production.
This paper describes the nutritional aspects, including drinking water, that produce a negative influence on safety, health, nutritional and technological properties of food of animal origin, such as dairy and meat products, eggs, fish, and including processed and manufactured products. The purpose was to define an overview concerning the main aspects of food safety and to produce guidelines that best fit the different breeding systems, aiming to prevent health risk to consumers from fraudulent practices that should be avoided with the application of current rules in animal husbandry.
Valfrè
F
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Department of Veterinary Science and Technology for Food Safety, University of Milan, via Celoria 10, Milan 2013, Italy. franco.valfre@unimi.it
D000470:Alkaloids / Q000009:adverse effects; D000822:Animal Husbandry / Q000592:standards*; D000818:Animals; D001947:Breeding / Q000592:standards*; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D002791:Cholesterol, Dietary / Q000009:adverse effects; D005502:Food / Q000592:standards*; D037102:Lectins / Q000009:adverse effects; D008460:Meat / Q000592:standards*; D010947:Plants, Toxic; D011200:Poultry; D012308:Risk Management / Q000379:methods*
D000470:Alkaloids; D002791:Cholesterol, Dietary; D037102:Lectins