Jabarkan Kasalametan pangan dari Pangan dalam bahasa sunda

Kasakit alatan pangan (Ing. foodborne illness) atawa karacunan pangan, disababkeun ku baktéri, toxin, virus, jeung prion. Karacunan pangan geus kasebutkeun ti jaman Hipokratés. Nelasan ku jalan ngaracun dahareun geus aya ti jaman Karajaan Romawi. In the Middle Ages all Royal Courts had food tasters.

The sale of rancid, contaminated or adulterated food was commonplace until introduction of hygiene and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat and other microbiological by scientists such as Louis Pasteur contributed to the modérn standards that we enjoy today. This was further underpinned by the work of Justus von Liebig whose work led to the development of modérn food storage and food preservation methods.

Understanding of the causes of food-borne-illnesses and more systematic techniques for their elimination has led to the development of commercial systems such as HACCP which can, if properly implemented, identify and can eliminate all possible risks.