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Introduction

At an average burn rate of 2000 Cal/day/person in a balanced diet requires a daily intake of about 300 g carbohydrates, 100 g proteins and 60 g of fat, typically consumed in the form of fruits and vegetables, meat and dairy products, staple food such as pasta, bread or potatoes, and all types of beverages. Now multiply the average consumption number with the number of world population of 7 Billion and you will get a feeling on the amount of food consumed every day.

The sheer volume of products provided every day by farmers and the food and beverage industries to every consumer has led to the need of establishing quality standards. The German beer purity law from 1516 A.D. (Reinheitsgebot) has been one of the first food standards guaranteeing the quality of a product to the consumer against adulteration by using cheaper raw materials.
The raw materials used in the brewing process are defined, i.e. only barley malt as carbohydrate source is allowed. No rye, rice or other cheaper carbohydrate sources are allowed for brewing beer. The law only regulates which types of raw materials are to be used, however does not specify the quality of the raw materials.
No reference is made on possible contaminants in the malt, such as pests or other contaminants. No reference is made about the cleanliness of the production process and barrels where the beer is stored.

These aspects are food safety issues, which eventually will find their way into quality specifications of the raw materials, requirements for cleanliness of the production environment and quality specifications of the storage and packaging material to be used.

Modern food law always covers both aspects:

  1. Defining which raw materials can be used in which food products (protection against adulteration)
  2. Providing quality criteria for raw materials and end products (food safety).

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