Food safety is a major concern for consumers. News of outbreaks of foodborne illnesses has heightened consumers' awareness of the issue. The food safety area is broad, ranging from better education of consumers in the proper handling of foods to the discovery of new pathogens that can cause serious health problems. In addition, issues such as pesticide residues and the development of new safety techniques are also of interest. The articles deal with the consumer implications of policy decisions, general background information on food safety, the controversy surrounding pesticide residues, as well as at information on the existence of foodborne illnesses and the introduction of new technologies in helping prevent those outbreaks.
Food is labeled for a variety of reasons, such as nutritional information or handling instructions.
In addition to the labels mandated by regulators, a large number of private standard settings systems determine standards for a variety of labels. Certifications can range from those relating to religious obligations, such as the kosher designation, to eco-labels indicating the use of environmentally friendly technologies. The articles deal with the discussions on mandatory versus voluntary labeling policies, private standard-setting schemes, and other ways of providing information to consumers. Labeling questions also often have an international aspect. Certain label requirements, for example, are considered to be trade barriers by international trade agreements.