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| '''Title''': ''What potential does a LIMS have in improving the safety and satisfaction of food and beverage consumers?''
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| '''Author for citation''': Shawn E. Douglas
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| '''License for content''': [https://creativecommons.org/licenses/by-sa/4.0/ Creative Commons Attribution-ShareAlike 4.0 International]
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| '''Publication date''': February 2024
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| ==Introduction==
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| ==Blah blah==
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| We all need clean water and nutritious, safe food. From farm to table, today we've come to expect that growers, harvesters, manufacturers, and distributors will engage in practices that encourage the safety and satisfaction of the foods and beverages we consume. This was not always the case, as it wasn't until the mid- to late 1800s that recognition of bacterial and other forms of contamination occurred in foodstuffs, beverages, and ingredients.<ref name="RobertsTheFood01">{{Cite book |last=Roberts |first=Cynthia A. |date=2001 |title=The food safety information handbook |pages=25-28 |publisher=Oryx Press |place=Westport, CT |isbn=978-1-57356-305-5}}</ref> With growing acknowledgement of the detrimental health effects of dangerous contamination of and adulterations with toxic substances, additional progress was made in the realm of regulating and testing produced food and beverages—as well as monitoring public health outcomes—by the 1940s.<ref name="HardyFood99">{{Cite journal |last=Hardy |first=A. |date=1999-08-01 |title=Food, Hygiene, and the Laboratory. A Short History of Food Poisoning in Britain, circa 1850-1950 |url=https://academic.oup.com/shm/article-lookup/doi/10.1093/shm/12.2.293 |journal=Social History of Medicine |language=en |volume=12 |issue=2 |pages=293–311 |doi=10.1093/shm/12.2.293 |issn=0951-631X}}</ref> Greater need for monitoring public health outcomes of foodborne illness, paired with stricter regulations and enforcement on participants of the food and beverage supply chain, has necessitated a more robust approach to handle and make sense of increasing amounts and increasingly complex data and information. Traditionally handled manually, these paper-based approaches have given way to smoother, more inline digital approaches to maintaining the safety and satisfaction of consumer-driven demand for quality foods and beverages.
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| ==Conclusion==
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| ==References==
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| {{Reflist|colwidth=30em}}
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