ABSTRACT
Governments have a responsibility to ensure that a safe, nutritious food supply is continuously available at economic prices to enable the public to choose healthy and enjoyable diets. Processed derivatives of agricultural commodities, such as vegetable oils, starches and flavors, are commonly controlled by specific regulations to control “chemical hazards.” Chemical additives are probably the best known of all in respect to food-safety regulations. An integral part of public health protection embodied in all food-safety legislation is compliance monitoring and inspection. Food surveillance as described allows perceived risks to be assessed and placed in regional and national perspectives. Enzymes, yeasts, and other microorganisms have a long history of use in food processing. In-factory enforcement permits the compliance monitoring of certain ingredients and additives, which are virtually impossible to measure in the final foodstuff. Food inspectors must be given powers to take samples both in-factory and at the retail level.
