Food safety control is key to reducing food losses and waste

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional


The prevention and control of fungal infection and related mycotoxin
contamination - as well as other food safety hazards in food crops - is not only
key to reducing food loss and waste, but also increases food security. FLW in LMIC mainly occur in food business operators in midstream value chain stages, which mainly include small, informal businesses. Food safety management practices are not yet common among these midstream business operators in LMIC. Easy to handle tools for farmers and other small business operators to help them with food safety management, in particular to prevent and control mycotoxins, can help to reduce the rates at which their crops are affected, and thus reduce FLW.
Original languageEnglish
Title of host publicationA journey into the world's food systems in search of losses, waste and ways to solve them
EditorsS. Stroosnijder, B. Hetterscheid, B. Castelein
Place of PublicationWageningen
PublisherWageningen University & Research
ISBN (Electronic)9789464472684
Publication statusPublished - 2022


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