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Within the 4th edition of the Italian Cuisine Week in the World. 

A public talk on food safety by Dott. Agostino Macrì.

Dr. Macrì worked for several years at the Istituto Superiore di Sanità which forms part of the Italian National Health Services, where he worked mostly on food safety and the prevention of health problems deriving from meat and products of animal origin.

For seven years Dr. Macrì lectured at the Faculty of Science of the Università di Sapienza in Rome. He is currently a professor of “Food Inspection” at the Biomedical University Campus in Rome and he also collaborates with the Italian National Consumer Union to teach citizens the prevention of food risks through his experiences.

Food quality and safety in Italy are guaranteed both by the expertise of our producers and processors, and by a very complex control system.

The primary producers (farmers and breeders) and processors (food industries, artisans and restaurateurs) follow "procedural guidelines" deriving from the community regulations able to prevent hazards and guarantee an optimal quality.

Safety public controls depend on the Ministry of Health, whereas quality public controls refer to the Ministry of Agricultural, Food and Forestry Policies.

Considering "self-checks" and public controls, it is estimated that every year tens of millions of analysis are carried out.

If irregularities are registered during self-checks, it is the company itself to withdraw the product from trade. In 2018, about 170 "lots", mostly suspected of being dangerous, were "withdrawn".

Every year specific public "control plans" are prepared for the individual food categories; the percentage of irregular samples is less than 0.5%.

Typical products are many. Their quality and safety is guaranteed by the "consortia" that carry out constant checks in the production chain.

In Italy there is a strong development of organic farming. By now many farmers put environmental sustainability as a priority to high productivity.

Particular attention is paid to the cuisine. The traditional one is continually "revisited" creating dishes of excellence that combine the nutritional value of the "Mediterranean diet" with the exaltation of the organoleptic characteristics.

All this is completed with the combination of wine and extra virgin olive oil that further enhances our foods.


Date: Tuesday, November 19, 2019

Time: At 6:30 pm

Organized by : Istituto Italiano di Cultura | La Valletta e La Scatola Magica

In collaboration with : Food Safety Commission Malta

Entrance : Free


Istituto Italiano di Cultura | La Valletta