단순가공식품 안전 관리를 위한 법제도적 전략- 유럽연합의 식품안전 정책을 참고하여 -

김용훈 충남대학교 법학연구소 2022 法學硏究 Vol.33 No.4

Apparently, there have been no reports of mass food poisoning cases caused by simple-processed foods in Korea, but various cases of mass food poisoning caused by simple-processed foods occur in a row in foreign countries. In the countries which concerned accidents occur continually, there is a culture of eating foods that one does not need to cook, that is, fruits or vegetables for salads etc. However, in Korea, as the preference for simple meals(namely, simple-processed food) has increased recently, the trend to eat salads or fruits is emerging in earnest. Thus, it is high time that we should regulate overall process of the simple-processed foods production and circulation and so on. However, it should be considered that the policy to enhance food safety focuses on regulation rather than support or sponsorship for the food safety. This is because it is more important than anything else to manage and regulate the circulation as well as the production and manufacturing of hazardous foods. In fact, the several Acts relating to Food Safety have regulative means to protect the lives and health of the people by securing food safety, and more specifically, it provides a great deal of actions to regulate precess of the production, manufacture, and circulation of harmful foods. However, even if the necessity of regulation for simple-processed foods can be recognized, it should be considered that more relaxed regulatory measures such as certification are required due to the fact that it is difficult to argue that simple-processed food is hazardous food. In particular, considering the case of the European Union that is seeking strong regulations on processed foods and at the same time securing regulatory measures for raw food and simple-processed food (in other words, European Union has a separate certification procedure to improve the safety of simple-processed foods), there is implications for us to adopt the certification system as the relaxed regulative means. Therefore, in order to regulate simple-processed foods in earnest, it is required to include the overall measures related to the certification process for the food safety, which can be seen as a method of minimize infringement on related private interests, in concerned Acts such as the Food Sanitation Act and Framework Act on Food Safety and so on. 우리나라에서는 최근까지 단순가공식품으로 인한 집단식중독 사례가 보고되고 있지는 않지만 외국에서는 단순가공식품으로 인한 집단식중독 사례가 계속 발생하고 있다. 당해 국가들에서는 조리가 필요하지 않는 식품, 즉 샐러드용 과일이나 채소를 섭취하는 문화가 자리 잡고 있어 관련 사고가 꾸준히 발생하고 있는 것이다. 그런데 우리나라 역시 최근 간편한 식사에 대한 선호도가 증가함에 따라 간단한 샐러드나 과일 등을 먹는 식습관이 본격적으로 등장하고 있다. 단순가공식품에 대한 규제의 필요성을 인정하여야 하는 것이다. 다만 식품안전을 재고하기 위한 정책은 지원 이나 후원보다는 규제에 초점이 맞추어져 있다고 보아야 한다. 식품의 안전은 위해식품의 생산과 제조뿐만 아니라 유통을 관리하고 규율하는 것이 무엇보다 중요하기 때문이다. 실제로 식품안전을 위한 법률은 식품 안전 확보를 통하여 국민의 생명과 건강을 보호하기 위한 규정을 보유하고 있으며 보다 구체적으로는 위해식품의 생산·제조 그리고 유통 등 행위 일체를 규제하는 방향성을 확보하고 있다. 하지만 단순가공식품에 대한 규율 필요성을 인정할 수 있다고 하더라도 단정적으로 이를 위해식품이라고 할 수 없는 상황에서는 인증 등의 보다 완화된 규제방안이 요구된다고 보아야 한다. 특히 유럽연합의 경우 가공식품에 대한 강력한 규제를 도모하면서 동시에 가공하지 않은 식품 그리고 단순가공식품에 대한 규제 방안을 확보하고 있다는 것은 우리에게도 시사하는 바가 크다. 뿐만 아니라 유럽연합은 단순가공식품의 안전성을 제고하기 위하여 별도의 인증절차를 확보하고 있다는 것 역시 참고할 만하다. 따라서 우리 역시 단순가공식품의 규율을 본격화하기 위하여 관련 사익의 침해를 최소화하는 방안이라고 볼 수 있는 인증절차와 관련된 전반적인 사항을 식품위생법과 식품안전기본법 등 관련 법령에 담는 것이 요구된다고 보아야 할 것이다.

한국 성인의 가공식품으로부터의 식품 및 영양소 섭취량 평가 : 제 6기 (2013~ 2015) 국민건강영양조사를 바탕으로

하애화,김우경 한국영양학회 2019 Journal of Nutrition and Health Vol.52 No.5

Purpose: The consumption of processed foods has recently been increasing due to changes in the living environment. The purpose of this study was to identify the contribution of processed food to the nutrient intake of adult Koreans. Methods: A total of 15,760 adult people in the 6th National Health and Nutrition Examination Survey (2013~2015) were included in this study. According to the Korea Food and Drug Administration's classification criteria for processed foods, the 24 hour dietary recall data of the subjects were classified as processed food or natural food. The processed food intake, nutrient intake and major processed food sources by food groups were analyzed. Results: Men consumed more processed foods than did the women. Consumption of processed foods decreased with age, but it increased with the education level and the income level. The total daily processed food intake accounted for 68.1% of the total food intake. The food groups with high processed food intake were beverage, vegetables, cereals and grain products, fruits, and milk and dairy products in this order. The top food source of each food groups were beer, kimchi, bread, processed apple products, and milk. After adjusting for age, gender, and energy intake, all the nutrient intakes and percentage of dietary reference intakes for Koreans, except carbohydrates, were significantly higher in processed foods than in natural foods. The sodium intake from the processed food was 96.3% of total daily sodium intake. The intakes of nutrients from processed foods, excluding vitamins C, dietary fiber, iron, and vitamin A, were higher in men than in women. The intake of sodium from processed foods was highest for people of 30~ 49 years of age, and the intake of sodium from processed foods decreased for people over 50. Conclusion: Korean adults consumed more processed food than the natural food, consuming more calories and most of the nutrients from the processed food overall total daily intakes. The intake of processed foods is expected to further increase in the future, and nutritional education and research on the ingestion and selection of healthy processed foods are necessary.

청주지역 초등학생의 가공식품에 대한 지식과 태도 및 섭취빈도

김진숙(Jin Suk Kim),이유진(Yu Jin Lee),김운주(Woon Ju Kim) 충북대학교 생활과학연구소 2010 생활과학연구논총 Vol.14 No.1

This study aims to present basic data as data on nutrition education for rational selection of processed food of children of school age henceforth by examining on processed food preffered by elementary school students and analyzing knowledge and attitudes toward processed food. Survey consists of characteristic, lifestyle, understanding on processed food, attitude toward processed food, consumption frequency of processed food. For this study, three of elementary schools in Cheongju, Chungcheongbuk-do were randomly chosen, total of 500 questionnaires were distributed to fifth and sixth grades of elementary school, and 428 questionnaires excepting those with insincere answer were used as the final analyzing using SAS 8.2 version program. As a result of examination on correlation of knowledge and attitudes toward processed food, degree of knowledge toward processed food showed correlation of attentive amount with degree of attitude(r=0.097*) toward processed food; as knowledge toward processed food is higher of elementary school students, attitude of not selecting processed food got higher. Consumption frequency of processed food showed difference according to level of knowledge and attitudes toward processed food of elementary school students; as knowledge and attitudes were higher, use of processed food of elementary school students was attentively low. In consumption frequency of processed food according to lifestyle of elementary school students, consumption of processed food showed attentive difference according to playing time and sleeping time. Results of examination on correlation of knowledge and attitudes toward processed food of elementary school students showed attentively high in total, as degree of knowledge and attitudes point on choice of processed food were higher, processed food was being less consumed.

청소년소비자의 가공식품 표시확인행동과 재구매의도 연구

Mi Hyun Ryu 위기관리 이론과 실천 2014 Crisisonomy Vol.10 No.11

최근 소비자들의 식품 소비 비용 중 가공식품의 비중이 크게 증가하고 있으며, 식품구입에서 가공식품이 차지 하는 비중도 증가되었지만 이에 대한 소비 문제 및 우려도 증가되고 있다. 본 연구에서는 가공식품을 간식에 주 로 이용하고 있는 청소년소비자들을 대상으로 가공식품관련 특성, 가공식품 표시확인행동을 파악하고 또한 이 변 수와 재구매의도와의 관련성을 파악하였다. 주요 분석결과는 다음과 같다. 첫째, 제조일자 및 유통기한 표시에 대 한 확인행동은 높게 나타났지만 반면 원재료표시, 영양성분표시, 식품첨가물표시 확인행동 등은 상대적으로 낮게 나타났다 둘째, 청소년소비자들의 가공식품 재구매의도 수준은 보통을 약간 상회하였으며, 앞으로 가공식품을 구 매할 가능성은 비교적 높지만 가능하면 가공식품을 구매하겠다는 의도는 상대적으로 낮았다. 셋째, 가공식품 재 구매의도에 영향을 미치는 변수들의 총인과적 효과를 보면 가공식품 섭취정도가 가장 크고 그 다음은 가공식품 표시확인행동, 주관적지식, 객관적지식, 안전관련 구매태도, 기업신뢰도 순이었다. 특히 가공식품 섭취정도가 많 은 경우에는 오히려 표시확인행동을 하지 않으며 또한 재구매의도가 높게 나타난 것은 청소년소비자들의 가공식 품에 대한 습관적인 반복구매가 이루어지고 있음을 의미한다. 가공식품에 대해 친숙하거나 익숙함에 습관적으로 재구매의도가 높다는 것은 바람직하지 않으므로 이에 대한 소비자교육을 통해 식품 안전을 고려한 소비생활이 이 루어져야 한다 Recently, the proportion of processed food in consumers’ food expense is significantly increased as well as in food purchase. Accordingly, relevant consumption issues and concerns are also rising. This study examines the characteristics of processed food and the behavior of checking the labels of processed food as well as the relationship between these factors and repurchase intention, targeting adolescent consumers who mainly consume processed food as snack. The major analysis results are summarized as follows. First, the behavior of checking the labels of production and expiration dates was shown as high. On the other hand, the behavior of checking the ingredient label, nutrition label, and food additive label was relatively shown as low. Second, the level of adolescent consumers’ repurchase intention of processed food slightly exceeded the average. The possibility to repurchase processed food in the future was relatively high but intention to purchase processed food if possible was relatively low. Third, the study examined the total causal effects of factors that affected repurchase intention of processed food, and found that the intake of processed food showed the largest total causal effect followed by the behavior of checking the labels of processed food, subjective knowledge, objective knowledge, purchase attitude regarding safety and corporate trust. Especially in the case of large intake of processed food, adolescent consumers rather did not check the labels and their repurchase intention was high. This implies that adolescent consumers habitually repeat the purchase of processed food. It is not advisable that repurchase intention is habitually high because consumers are familiar and comfortable with processed food. Therefore, consumer education on this matter should be conducted for consumption behavior that considers food safety.

청소년소비자의 가공식품 표시확인행동과 재구매의도 연구

류미현 위기관리 이론과 실천 2014 Crisisonomy Vol.10 No.11

최근 소비자들의 식품 소비 비용 중 가공식품의 비중이 크게 증가하고 있으며, 식품구입에서 가공식품이 차지하는 비중도 증가되었지만 이에 대한 소비 문제 및 우려도 증가되고 있다. 본 연구에서는 가공식품을 간식에 주로 이용하고 있는 청소년소비자들을 대상으로 가공식품관련 특성, 가공식품 표시확인행동을 파악하고 또한 이 변수와 재구매의도와의 관련성을 파악하였다. 주요 분석결과는 다음과 같다. 첫째, 제조일자 및 유통기한 표시에 대한 확인행동은 높게 나타났지만 반면 원재료표시, 영양성분표시, 식품첨가물표시 확인행동 등은 상대적으로 낮게 나타났다 둘째, 청소년소비자들의 가공식품 재구매의도 수준은 보통을 약간 상회하였으며, 앞으로 가공식품을 구매할 가능성은 비교적 높지만 가능하면 가공식품을 구매하겠다는 의도는 상대적으로 낮았다. 셋째, 가공식품 재구매의도에 영향을 미치는 변수들의 총인과적 효과를 보면 가공식품 섭취정도가 가장 크고 그 다음은 가공식품 표시확인행동, 주관적지식, 객관적지식, 안전관련 구매태도, 기업신뢰도 순이었다. 특히 가공식품 섭취정도가 많은 경우에는 오히려 표시확인행동을 하지 않으며 또한 재구매의도가 높게 나타난 것은 청소년소비자들의 가공식품에 대한 습관적인 반복구매가 이루어지고 있음을 의미한다. 가공식품에 대해 친숙하거나 익숙함에 습관적으로 재구매의도가 높다는 것은 바람직하지 않으므로 이에 대한 소비자교육을 통해 식품 안전을 고려한 소비생활이 이루어져야 한다. Recently, the proportion of processed food in consumers’ food expense is significantly increased as well as in food purchase. Accordingly, relevant consumption issues and concerns are also rising. This study examines the characteristics of processed food and the behavior of checking the labels of processed food as well as the relationship between these factors and repurchase intention, targeting adolescent consumers who mainly consume processed food as snack. The major analysis results are summarized as follows. First, the behavior of checking the labels of production and expiration dates was shown as high. On the other hand, the behavior of checking the ingredient label, nutrition label, and food additive label was relatively shown as low. Second, the level of adolescent consumers’ repurchase intention of processed food slightly exceeded the average. The possibility to repurchase processed food in the future was relatively high but intention to purchase processed food if possible was relatively low. Third, the study examined the total causal effects of factors that affected repurchase intention of processed food, and found that the intake of processed food showed the largest total causal effect followed by the behavior of checking the labels of processed food, subjective knowledge, objective knowledge, purchase attitude regarding safety and corporate trust. Especially in the case of large intake of processed food, adolescent consumers rather did not check the labels and their repurchase intention was high. This implies that adolescent consumers habitually repeat the purchase of processed food. It is not advisable that repurchase intention is habitually high because consumers are familiar and comfortable with processed food. Therefore, consumer education on this matter should be conducted for consumption behavior that considers food safety.

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

Sunhee Seo,Og Yeon Kim,Soonmi Shim 한국영양학회 2014 Nutrition Research and Practice Vol.8 No.3

BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

한국형 NOVA 식품분류체계의 개발 및 한국 성인의 초가공식품 섭취량 추정: 2018년 국민건강영양조사 자료를 활용하여

박혜진,박소현,김지영 대한지역사회영양학회 2022 대한지역사회영양학회지 Vol.27 No.6

Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend= 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

충남 일부 대학생의 용돈 수준별가공식품 섭취실태 비교

김이영 ( Yi Yeong Kim ),김수진 ( Su Jin Kim ),최미경 ( Mi Kyeong Choi ) 대한영양사협회 2015 대한영양사협회 학술지 Vol.21 No.4

Diet is closely related to an economic level, but few studies have reported on the relationship between the economic level and eating habits, especially in college students. Therefore, this study was conducted to clarify differences in eating habits with a focus on processed foods according to allowance level in college students. This study was a cross-sectional survey of 500 college students using a questionnaire. The questionnaire consisted of general characteristics, eating behaviors, purchase of processed foods, and preference and intake frequency of processed foods. All subjects were classified based on monthly allowance: less than ￦300,000 (n=149), ￦300,000∼400,000 (n=177), and more than ￦400,000 (n=124). All survey results were comparatively analyzed among the spending money groups. As the level of spending money of the subjects increased, the rate of skipping meals, eating out, and unbalanced diet increased (P<0.05). The reason for consuming processed foods was because they are easy to prepare. The factor considered the most when buying processed foods was price. However, these results showed no significant difference according to level of spending money. As spending money increased preference for retort, convenience, canned, and bottled foods significantly increased. Intake frequency of dairy products was lower, and the frequency of processed foods was significantly higher with more spending money. This study found that a higher level of monthly allowance in college students, was associated with higher rate of skipping meals, eating out, and unbalanced diet, and the preference and intake frequency of processed foods were also high. These results suggest that spending money level in college students, as an economic indicator, is relevant to intake of processed foods.

경기지역 고등학생의 가공식품 구매 시 식품표시 인식 및 확인에 관한 연구

박소현(So Hyun Park),김미정(Mi Jeong Kim),장경자(Kyung Ja Chang) 계명대학교 생활과학연구소 2016 科學論集 Vol.42 No.-

The purpose of this study was to investigate high school students’ perception and confirmation on food labeling in purchase of processed food by gender and recognition on food labeling. The questionnaires had been collected from 495 high school students in Gyeonggi area from March 8 to 14, 2014. Data were analyzed with SPSS 19.0 program. As the results, 91.5% of the subjects recognized food labeling and more female students than male students recognized food labeling. However, 72.5% of the subjects answered that food labeling did not affect the purchase of processed food. Most of the subjects checked pack date and expiration date in food labeling when they purchased processed food, and they also considered them as the most important item to check. As for the most reason of checking food labels, there were significant differences between boys and girls; male students answered “to check if the product has harmful additives”, while female students did “to check pack date and expiration date of the product". Calorie was the most checked item and considered as the most important item to be checked among nutrition labeling. According to the result of this study, even though the recognition and necessity of food and nutrition labeling were high, only few of the subject were utilizing them in purchase of processed food. Therefore, nutrition education program is required for high school students to choose healthy processed food by utilizing food labeling.

식품법상 식품의 위험 규제와 그 책임에 관한 고찰

선정원,박인회 한국법정책학회 2012 법과 정책연구 Vol.12 No.3

“Food Law” can be defined as legal system relating to produce, process, transaction or distribution of food. This definition includes the cultivation or importation of agricultural products, all processes from stock raising, fishing to manufacturing processed for customers. Food law is complex field of legal system which is based on administration law and is related to various field of laws. Basically, food law is subject to the public regulations, but nowadays indemnification for damage system has became important including product liability. In the field of food law, all researches and discussions should keep in mind the relationship of three main agents – food industry participants, customers and government, and balance the interests of them. Generally, the regulations relating to food can be divided into abuse- restriction system and prohibition system. The constitutional law have award to the government the authorities and obligations to regulate food industry, many acts do same to local governments. About the regulations of processed food, the Fundamental Food Industry Act provides the harmony of market principle and the function of public benefit as very important standards and principles. It has been more and more important that the regulations should assure the customers' right of choice by providing accurate informations about food, and that is a current tendency of food law. As a method of public control, it attracts public attention, the prohibition of producing or circulation of poisonous food, the inspection order and a the recall order as an invasive administrative measure, the inspection of traceability for produce and circulation of food as a authority administrative measure. The processed food which is extracted from the natural foods and mixed with other ingredients has many advantages but also has possibilities of harm and side effects. Food liability studies have been done but they are limited in specific cases or in specific fields. General study subsuming the civil law, the corporation law and product liability law is rare and is being demanded. Especially Study about the state tort liability, the liability about the genetically modified food and food liability as product liability should be done consistently. 식품법은 간단하게 정의할 때, 식품에 관한 법이라고 부를 수 있을 것이지만, 보다 구체적으로 정의하여 ‘식품의 제조, 처리, 거래와 유통을 규율하는 법’이라고 할 수 있다. 이 정의 아래 농산물의 재배와 수입, 축산물의 육성과 수산물의 포획에서부터 보관과 운송, 그리고 소비자를 위한 가공행위까지 모두 식품법의 논의대상이 된다. 식품법은 행정법을 중심으로 다수의 법 영역이 혼재된 복합적인 성격의 법이라고 말할 수 있을 것이다. 공법적 규제수단에 의해 시장진입전에 사전허가나 예외적 승인 등을 받도록 규제한다고 하더라도 그 감시망을 뚫고 소비자들에게 판매되게 되면 제조물책임이나 손해배상책임 등 사법적 수단들의 역할이 글로벌 사회에서 국민건강의 보호를 위하여 중요해지게 된다. 가공식품을 구입한 사람의 건강이 침해된 경우 그것을 제조하여 판매한 기업의 책임이 문제된다. 식품법은 어떤 주제이든지 식품사업 종사자, 소비자와 정부, 이 세 주체들과 관련되어 논의될 수밖에 없고, 어떤 규제수단을 선택함에 있어서는 세 주체에 미치는 영향과 그들의 이익을 조화적으로 고려할 수밖에 없다. 기본적으로 식품산업과 관련된 규제를 두가지 규제방식, 즉, 남용제한방식과 금지방식으로 나누어 볼 수 있다. 이러한 규제의 근거로 정부는 국민건강에 위협이 된다면 그 위해요인의 통제를 위하여 개입할 권한과 의무가 헌법상 부여되어 있고, 헌법의 정신을 이어받아 법률도 국가와 지방자치단체에게 식품안전정책을 수립하고 시행할 책무를 지우고 있다. 가공식품의 규제방식의 선택과 관련하여 농어업ㆍ농어촌 및 식품산업 기본법은 시장원리와의 조화를 강조하면서도 공익기능이라는 매우 중요한 기준과 원칙을 제시하고 있다. 소비자에게 정확한 정보를 제공하여 시장 내에서 소비자의 선택권을 보장하는 방식의 시장친화적 규제로 바뀌고 있는 것이 식품법학에 있어 중요한 변화의 흐름이기도 하다. 식품법 영역에서 공법적 규제수단으로 우리나라에서 주목되는 것은 침익적 처분으로 위해식품의 생산유통의 금지명령, 검사명령, 위해식품의 회수명령 등이 규정되어 있고, 권력적 사실행위로는 식품 등의 생산ㆍ판매 등의 이력에 대한 추적조사가 규정되어 있다. 그럼에도 불구하고 이러한 직접적 규제수단은 매우 제한된 역할밖에 하지 못하고 현실적으로는 간접적 또는 시장친화적 규제가 널리 활용되고 있다. 1차 식품원료로부터 특정 물질을 추출하고 배합하여 내용물질이 재구성된 2차 가공식품은 많은 장점을 가지고 있는 한편, 일정 성분을 추출한 기능성원료를 이용하여 제조된 건강기능식품은 강화된 기능성에 비례하여 전통적인 식품보다 건강에 대한 위해가능성과 부작용의 위험도 크다. 식품과 관련된 책임에 대하여 특수분야나 특정한 경우에 대한 연구는 진행된 바 있으나, 식품법 전반을 아우를 수 있는 책임에 대한 민법이나 상법, 제조물책임법 등의 체계적 연구는 아직 미흡하고, 이러한 연구가 앞으로 지속적으로 요구된다 할 것이다. 특히 발생한 식품사고로 인한 손해를 누가 부담하게 할 것인가 하는 것 역시 중요한데, 국가배상책임 여부, 유전자변형 식품의 경우 책임 여부 및 제조물책임 성립여부 등에 대한 논의가 지속적으로 이루어져야 할 것이다.