Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain
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López Gálvez, Francisco; Gómez di Marco, Perla Azucena; Artés Calero, Francisco; Artés Hernández, Francisco de Asís; Aguayo Giménez, Encarnación PilarÁrea de conocimiento
Tecnología de los AlimentosPatrocinadores
This research was funded by the Fondo Europeo de Desarrollo Regional/Ministerio de Ciencia e Innovación-Agencia Estatal de Investigación (FEDER/MICINN-AEI), project RTI2018-099139-B-C21 (https://www.karpolife.com accessed on 16 January 2020).Fecha de publicación
2021Editorial
MDPICita bibliográfica
López-Gálvez, F.; Gómez, P.A.; Artés, F.; Artés-Hernández, F.; Aguayo, E. Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain. Foods 2021, 10, 1655. https://doi.org/ 10.3390/foods10071655Palabras clave
FruitsVegetables
Life cycle assessment
Food losses
Pathogens
Foodborne disease
One health
Resumen
Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. ...
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