Volume 9, Issue 4 pp. 318-321

Risk science and communication issues and challenges for food: an Australian perspective

Martha I Sinclair PhD

Martha I Sinclair PhD

Department of Epidemiology and Preventive Medicine, Faculty of Medicine, Monash University, Victoria, Australia

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Gayle S Savige PhD, Grad Dip Dietetics

Gayle S Savige PhD, Grad Dip Dietetics

International Health and Development Unit, Faculty of Medicine, Monash University, Victoria, Australia

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Fabien S Dalais PhD

Fabien S Dalais PhD

International Health and Development Unit, Faculty of Medicine, Monash University, Victoria, Australia

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Mark L Wahlqvist MD, FRACP, FAFPHM

Mark L Wahlqvist MD, FRACP, FAFPHM

International Health and Development Unit, Faculty of Medicine, Monash University, Victoria, Australia

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First published: 24 December 2001
Citations: 3
Correspondence address: DrMarthaSinclair Department of Epidemiology and Preventive Medicine, Monash Medical School, Alfred Hospital, Prahran, Victoria 3181, Australia. Tel: 61 3 9903 0571; Fax: 61 3 9903 0576 Email: [email protected]

Abstract

From any perspective, whether it be Australia or other countries, the issue of risk and food is one that includes all sectors of the community. The expansion of information technology and globalisation is making society as a whole more knowledgeable and expectant of safer foods with minimal risk. There is risk in everything and the basis of risk science is one that involves a number of established steps such as risk assessment, management and communication. The evolution of food technology, production and dietary habits, together with changes in trade, will no doubt raise new safety issues and governments need to be abreast of risk science to assess such changes.

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