Food safety issues circa 2020

Biological risks, supply chain and contaminants-whether physical or chemical-rank among the largest food safety issues for 2020. Those were the results of a survey sponsored by JohnsonDiversey Inc, announced at a workshop at the 2010 Global Food Safety Conference in Washington, D.C. in February.


The study, which surveyed senior-level and executive employees in the foodservice, manufacturing, retail, and other related segments, found that 32 percent of respondents believe food safety problems are most likely to occur at food processing/manufacturing facilities, 32 percent believe the problems will most likely occur on farms, 14 percent of respondents believe such problems will arise in food service operations while 13 percent believe problems will crop up in private homes.

"We need to build partnerships-not just relationships, but true partnerships with our supplier to truly understand where those ingredients, where those finished products are originating and to make sure that they're appropriate in terms of food safety situation," said Robert Gravani, Cornell University professor of food science.


Sustainability, much like food safety, remains a key issue at the heart and success of flexible packaging. Ed Lonergan, president and CEO JohnsonDiversey, believes these two issues will be more integrated come 2020.


"When people say, 'Can food safety and sustainability go together?,' they have to," said Lonergan. "They have to because the resources we use are scarce and we're going to find ways to use less of them in our process." In the JohnsonDiversey survey, 53 percent of those surveyed believed that food safety would become integral to sustainability in the next decade.