Food Safety Challenges in the Tourism Processes

Open access


The modern food industry is among the key partners of today’s global tourism. As part of the tourism processes, tourists buy and consume local food in the local catering facilities. Furthermore, tourists are usually willing to try out gastronomy specialties during their travels. Food safety is important for tourists although it is not always part of their conscious behavior in the destination. Food safety standards are regulated by international contracts based on the analysis of more half a century’s experiences. Within processes related to the changes in the external environment, there are emerging issues – although in different intensity - like chemical and microbiological contamination or food terrorism. Due to the immense number of participants in tourism, it is of key importance to raise awareness of threats like food decay, infections and other negative impacts, because food safety if a basic need in all tourism destinations. The amount of waste food is increasing dramatically at a global scale. The study will introduce the findings of a food safety research in Hungary, providing useful knowledge to all stakeholders of the tourism industry.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • 1. Bodi B. & Kasza Gy. (2015). Demográfiai tényezők hatása a fogyasztói élelmiszerpazarlásra - Élelmiszervizsgálati közlemények (Impact of demographic factors on consumer food waste - Food inspection announcements). Középpontban 2015 (3) 33-41. (in Hungarian)

  • 2. Food and Agriculture Organization of the United Nations (2018). Food loss and waste and right to adequate food: Making the connection. Retrieved January 26 2019 from

  • 3. Horvath A. Furedine-Kovacs A. & Fodor M. (2005). Az értékrend hatása a táplálkozásra (The effect of the value system on nutrition). Élelmiszer Táplálkozás és Marketing II (12) 73-74. (in Hungarian)

  • 4. Lakner Z. Kasza Gy. & Ózsvári L. (2012). Bioterrorizmus története és jelentősége (History and significance of bioterrorism) Magyar Állatorvosok Lapja 134 (7) 433-441. (in Hungarian)

  • 5. Parfitt J. Barthel M. & Macnaughton S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of The Royal Society B. 365 3065–3081.

  • 6. Rodler I. (2008). A táplálkozás és az életmód szerepe a rákbetegség kialakulásában (The role of nutrition and lifestyle in the development of cancer). Egészségtudomány 54 (2) 14-21. (in Hungarian)

  • 7. World Health Organization (2014). Advancing food safety initiatives: strategic plan for food safety including foodborne zoonoses p. 2013-2022. Retrieved January 25 2019 from

  • 8. Zsarnoczky M. (2016). The Future of Sustainable Rural Tourism Development - The Impacts of Climate Change. Annals of The Polish Association of Agricultural and Agribusiness Economists 19 (3) 337-344.

  • 9. Zsarnoczky M. (2018a). The Importance of Tradition and Folk Customs in Gastro-Tourism. Intercathedra 34 (1) 95-102.

  • 10. Zsarnoczky M. (2018b). Az élelmiszerbiztonság és a turizmus összefüggései az Európai Unióban (The relationship between food safety and tourism in the European Union). In EMOK XXIV. International Conference: Conference proceeding 27-28 August 2018 (pp. 744-754). Univerzita J. Selyeho Komárno Slovakia.

Journal information
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 159 159 30
PDF Downloads 118 118 23