ABSTRACT
The numerous dimensions of food quality are defined by the attitudes, cultural practices, technology and circumstances of a country. Many surveys indicate, and experts agree, those US consumers’ knowledge of and interest in food quality issues increased in the 1980s and early 1990s. The central underlying food quality policy issue is assuring that consumers can purchase acceptably safe and nutritious foods. An expanding array of food quality, safety, and nutrition issues has concerned and challenged the US public and policymakers in years. The primary food safety concern is that of consuming a particular product which causes either acute or chronic harm to health. Potential food safety hazards include disease-causing microbes, naturally occurring toxins, environmental contaminants, pesticide or animal drug residues, and harmful food additives. The Food and Drug Administration has prime responsibility for safety and nutritional labeling of processed foods. Formal labeling regulations may encourage this development, just as national standards for organic products are expected to facilitate their marketing.
