Resumen

FRIZZO, L.S et al. La seguridad en la cadena agroalimentaria de la carne: problemáticas, estrategias y posibles soluciones pre-faena. FAVE. Secc. Cienc. agrar. [online]. 2013, vol.12, n.2, pp.35-54. ISSN 1666-7719.

At the World Summit on Food Security held in Rome in 1996, it was established that food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to satisfy their dietary needs and food preferences for developing active and healthy life. Since that time, hard work has been realized to make that this idea can be realized. However there are many episodes in which food safety failure and the health, wellbeing of people and even the life itself are affected. The question then arises: what are the factors that facilitate the emergence of failure causes in food safety? Factors that predispose to failures on food security are many and varied. These factors do not occur at the same time and, in general, are directly linked to the social conditions that prevail in each geographic region. This diversity related to culture, economic development and accessibility to different forms of knowledge, facilitate the failures occur without distinction of purchasing power, social status or geographic region. The entire population is potentially exposed to be a victim of a failure in the safety of food they consume. The origin of the problem lies in the complex food supply system that prevails today, in which the consumer is a passive actor in the process of obtaining, processing, preparation and monitoring of the quality of the food. All responsibility, quality and food safety rests in the productive chain and handlers involved in each of the links. Education and training of handlers and the development of prevention and intervention strategies in each of the links in the food chain are the most effective control forces to achieve food security. The study of the special characteristics of each chain, particularly its potential risk factors caused by specific agents, is essential for the development of prevention and remediation strategies grounded in scientific knowledge. These strategies must be designed based on the natural conditions of production, taking care sustainability of production sources and reconciling production to preserving the natural environment. Also the participation and commitment of all staff involved in the production linkages is crucial, which can be achieved if, through training, handlers understand the complexity of the food producer and the production chain approach. In this review the issue of food security is raised, approaching it from a systemic vision and of processes that must be designed and developed with one goal: food safety. The arguments are based on showing the results of risk analysis work performed in various productive food chains and the results of different intervention strategies in different links of the food chains.

Palabras clave : Food security; Food safety; Foodborne pathogens; Pre-slaughterhouse strategies.