Food Safety Regulations Applied to Traditional and Ethnic Foods

Abstract Traditional and ethnic foods are characterized by their history. By this category, they are usually considered safe on the basis of experience within the jurisdiction where they are indigenous. Elsewhere they may face authorization requirements. Foods characterized by historical production methods may face challenges from modern food hygiene legislation. In some situations, exemptions apply that enable the continuation of traditional practices, despite food safety concerns. This chapter explores how food law addresses one or both of these issues in the United States, Australia and New Zealand, Brazil, China, and the European Union (EU). From the perspective of global harmonization, it is preferable for national systems to take account of experience elsewhere and to be flexible toward nonindustrial ways of production.