Methods to Prevent Marketing and Distribution of Physically Contaminated Food Products
Purpose: In this publication, we analyzed the data of physical contaminants in food. It was indicated, what kind of physical hazards exist in food and presented changes occurring as physical hazards over the analyzed period. Approach/Methodology/Design: The publication used a critical literature review and presents data compiled from notifications reported to the RASFF (Rapid Alert System for Food and Feed) system. Findings: From 2015 to 2019, the number of physical threats reported to the RASFF system ranged from 3,0 % to 5,6 %, which is on average 4,4 % of all notifications in the analysed period. It is important, because any potential threat may affect not only health, but also the lives of consumers. Practical Implications: In terms of identifying and counteracting physical hazards to food products, the final, but extremely important part of this publication is the presentation of devices used to detect and prevent the presence of physical contaminants in the final product offered to consumers. Originality/Value: In the article it was indicated that despite the enormous technological advances, the risks related to the possible occurrence of physical contamination existing in food are still unavoidable.