ad cow disease, H5N1, H7N9, Norovirus Salmonella, Clostridium perfringens, Campylobacter spp., and Staphylococcus aureus, among many others (“Avian Influenza”. “Foodborne Illness”. “Questions and Answers”). Kuchenmüller et al. supported the World Health Organization (WHO) Initiative of understanding the morbidity and mortality effects of international foodborne diseases and they noted that the latter have become an increasing global burden because of the complexity of understanding their concepts (i.e. concepts of food safety and risk assessment of biological hazards), causes, and pathways and finding appropriate immediate and long-term solutions. The paper defines food safety and risk management of food safety, identifies problems in the monitoring and determination of problem-response paths of the national and global food system, proposes solutions to improve it, and handles objections to the solutions. The current weaknesses in national authority and lack of multilateral agreements and effective international mechanisms that ensure and respond to issues of global food safety endanger consumers who access the global food system, so these agreements and improvements in international and national capacities are fundamental to increasing food safety.
There is no single definition of food safety, even among international healthcare organizations that deal with it, so it is important to define it to identify emerging issues connected to it and to find different measures and strategies in managing it in the global food supply chain system. International and national healthcare organizations do not offer an exact definition of food safety, although they underscore its importance to the health and the integrity of the international food system (“Foodborne Illness”. “Questions and Answers”). Food safety, as a concept, is generally connected to food quality and security. In particular, it includes “the conditions and practices that preserve the