Food analysis and consumer protection

Abstract Aspects of food safety and quality control are described, with a focus on consumer protection. On the assumption that there can be no ‘zero-risk’, not only in life generally but even in food, appropriate food control is required in order to assess compliance with labelling (e.g. in the case of functional food) and to ensure the safety of food. People have always been concerned about the safety and quality of the food they eat. Some examples illustrate that there has always been a risk of fraud, since food became a trade object. It is difficult to separate food quality from food safety, as they are interdependent. Analytical methodologies are evolving and reflect the complexity of the subject. Risk assessment is necessary for appropriate risk management. The role of food chemists and analysts is described in this context. It is stressed throughout this paper that food risk management must be based on sound science and fact.