Food safety in Peru: A review of fresh produce production and challenges in the public health system

Alejandra Ramirez-Hernandez, Oscar A. Galagarza, Mariel V. Álvarez Rodriguez, Erika Pachari Vera, María del Carmen Valdez Ortiz, Amanda J. Deering, Haley F. Oliver

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

2 Citas (Scopus)

Resumen

Peru has a commodities-based economy where agriculture plays an essential role in the nation's development. Among agricultural products, fruits and vegetables are foundational to Peruvian culture and a healthy and nutritious diet. Produce is also the primary income source for thousands of small-scale farmers and producers throughout the country. Peru has significant potential to export agricultural and value-added products. Nevertheless, the Peruvian food chain has weak food safety and quality standards, limiting access to international markets. The inherent lack of food safety surveillance and management systems negatively affects public health. In the past decade, fresh and raw produce has been associated with several foodborne outbreaks worldwide, resulting in significant health and economic losses. This alarming situation for public health officials and regulators has called for the strengthening of produce safety standards and food safety risk management for safer food and to reduce the incidence of foodborne illnesses. This review summarizes the current status of produce safety in Peru and explores opportunities (e.g., policy, university capacity development) toward a safer food system.

Idioma originalInglés
Páginas (desde-hasta)3323-3342
Número de páginas20
PublicaciónComprehensive Reviews in Food Science and Food Safety
Volumen19
N.º6
DOI
EstadoPublicada - nov. 2020

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© 2020 Institute of Food Technologists

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