Based on recent developments, public health, agriculture can forge new partnerskips

Abstract

There has been a close relationship between food production and public health interests since antiquity. A colorful subchapter of human history involves the myriad epidemics and diseases transmitted via food. Today — despite marked improvements in food safety —food continues to be a significant source of ill health, and food safety continues to be a prominent public concern, although the reasons have changed. Current food-related health problems in the U.S. and other developed nations are mostly due to people eating too much fat and sugar, and too few fruits and vegetables. Recent developments in California, and nationally, provide opportunities for agriculture and public health entities to work together in new ways to increase consumption of fruits and vegetables and to increase the public's confidence in the safety of these products.