WorldWideScience

Sample records for european food safety

  1. European perspectives of food safety.

    Science.gov (United States)

    Bánáti, Diána

    2014-08-01

    Food safety has been a growing concern among European Union (EU) citizens over the last decades. Despite the fact that food has never been safer, consumers are considerably uncertain and increasingly critical about the safety of their food. The introduction of new principles, such as the primary responsibility of producers, traceability, risk analysis, the separation of risk assessment and risk management provided a more transparent, science-based system in Europe, which can help to restore consumers' lost confidence. The present EU integrated approach to food safety 'from farm to fork' aims to assure a high level of food safety within the EU. © 2014 Society of Chemical Industry.

  2. Food Safety Law in the European Union. An introduction

    NARCIS (Netherlands)

    Meulen, van der B.M.J.; Velde, van der M.

    2004-01-01

    Food Safety Law in the European Union” analyses the substantive and procedural elements of food law, taking the General Food Law as a focus point. In substantive law general principles are treated, as well as the rules on the composition of food, the handling of food, and the communication about

  3. PERCEPTION AND AWARENESS OF THE EUROPEAN UNION FOOD SAFETY FRAMEWORK

    Directory of Open Access Journals (Sweden)

    Emanuele Boselli

    2015-03-01

    Full Text Available A survey was conducted on a Turkish Educated Group (TG, European Educated Group (EG and a Turkish Public Group (TPG, to reveal possible differences in the perception and awareness of the EU Food Safety policy. The majority was aware which authority is responsible for food safety at national level but did not clearly understand how to make food complains (mostly made to food companies instead of public institutions. The manufacturer name and price were important for the Turks, the food label for EG. “Food safety” was associated to “quality control” and “healthy life” by the TG and EG groups; however, the TPG understood it as “healthy life” and “food terror”.Individuals with higher education showed a high interest in the food package. Halal certification was highly appreciated by TG and TPG.

  4. Safety assessment of smoke flavouring primary products by the European Food Safety Authority

    NARCIS (Netherlands)

    Theobald, A.; Arcella, D.; Carere, A.; Croera, C.; Engel, K.H.; Gott, D.; Gurtler, R.; Meier, D.; Pratt, I.; Rietjens, I.M.C.M.; Simon, R.; Walker, R.

    2012-01-01

    This paper summarises the safety assessments of eleven smoke flavouring primary products evaluated by the European Food Safety Authority (EFSA). Data on chemical composition, content of polyaromatic hydrocarbons and results of genotoxicity tests and subchronic toxicity studies are presented and

  5. Regulatory Issues Associated with Preharvest Food Safety: European Union Perspective.

    Science.gov (United States)

    Alban, Lis

    2016-10-01

    Free movement of safe and wholesome food is an essential aspect of any society. This article contains an updated description of the regulatory issues associated with preharvest food safety within the European Union. Salmonella, Campylobacter, Trichinella, antimicrobial resistance, and bovine spongiform encephalopathy are dealt with in detail. Moreover, Cysticercus bovis/Taenia saginata, Toxoplasma, Yersinia, verotoxigenic/shigatoxigenic Escherichia coli, Listeria, and foodborne viruses are briefly covered. The article describes how the focus in the European Union is changing to involve a supply chain view with a focus on cost-effectiveness. The precautionary principle-as well as the use of private standards as an instrument to ensure compliance-is dealt with. In addition, actions in the pipeline are presented and discussed.

  6. Scientific Method and the Regulation of Health and Nutritional Claims by the European Food Safety Authority

    Science.gov (United States)

    Hoad, Darren

    2011-01-01

    The protection of European consumers from the false or misleading scientific and nutritional claims of food manufacturers took a step forward with the recent opinions of the European Food Safety Authority (EFSA). As a risk assessment agency, the EFSA recently assessed and rejected a vast number of food claim forcing the withdrawal of many claims…

  7. Understanding Consumer Rationalities: Consumer Involvement in European Food Safety Governance of Avian Influenza

    NARCIS (Netherlands)

    Krom, de M.P.M.M.

    2009-01-01

    Avian influenza is one more of the recent food scares inciting shifts in European food safety governance, away from a predominantly science-based approach towards one involving scientists, policymakers, actors in the food-supply chain and consumers. While these shifts are increasingly receiving

  8. Opinion paper food supplements: the European regulation and its application in France. Thoughts on safety of food supplements.

    Science.gov (United States)

    Maixent, J M

    2012-06-30

    The first definition of food supplements in France was established by decree 96-307 of April 10th 1996. In 2002, the European Community adopted a regulation for food supplements (European Directive 2002/46/CE June 10th). This was an important event in the regulation of food supplements. The European regulation was adopted in France, with some modifications, by decree 2006-352 of March 20th 2006. The European Regulation on food supplements is more defined than those for any other food types and is exemplary. The Regulation on addition of vitamins and minerals to food differs from the regulation on the addition of other substances such as amino acids, essential fatty acids, fibers, carbohydrates, various plant, and herbal extracts. While the Regulation includes vitamins and minerals to the positive list of supplements, other substances are included in the negative list of supplements. According to the Regulation, substances added to food supplements must have a nutritional or physiological effect. The increased use of food supplements led to the creation of a department specialized in the safety of food supplement. The safety of food supplements is a permanent concern for sanitary authorities. These authorities have recently combined scientific methodological approaches and a collective expertise to implement and monitor simple and useful rules that insure consumer's safety. Safety laws aim to protect the consumers of food supplements.

  9. Why the European Food Safety Authority was right to reject health claims for probiotics.

    NARCIS (Netherlands)

    Katan, M.B.

    2012-01-01

    Probiotics are microbes that are claimed to promote health and well-being when added to foods. However, the European Food Safety Authority (EFSA) has so far advised negatively about health claims for probiotics. Companies and scientists have protested against these rejections, sometimes in vigorous

  10. European regulations on nutraceuticals, dietary supplements and functional foods: a framework based on safety.

    Science.gov (United States)

    Coppens, Patrick; da Silva, Miguel Fernandes; Pettman, Simon

    2006-04-03

    This article describes the legislation that is relevant in the marketing of functional foods in the European Union (EU), how this legislation was developed as well as some practical consequences for manufacturers, marketers and consumers. It also addresses some concrete examples of how the EU's safety requirements for food products have impacted a range of product categories. In the late nineties, research into functional ingredients was showing promising prospects for the use of such ingredients in foodstuffs. Due mainly to safety concerns, these new scientific developments were accompanied by an urgent call for legislation. The European Commission 2000 White Paper on Food Safety announced some 80 proposals for new and improved legislation in this field. Among others, it foresaw the establishment of a General Food Law Regulation, laying down the principles of food law and the creation of an independent Food Authority endowed with the task of giving scientific advice on issues based upon scientific risk assessment with clearly separated responsibilities for risk assessment, risk management and risk communication. Since then, more than 90% of the White Paper proposals have been implemented. However, there is not, as such, a regulatory framework for 'functional foods' or 'nutraceuticals' in EU Food Law. The rules to be applied are numerous and depend on the nature of the foodstuff. The rules of the general food law Regulation are applicable to all foods. In addition, legislation on dietetic foods, on food supplements or on novel foods may also be applicable to functional foods depending on the nature of the product and on their use. Finally, the two proposals on nutrition and health claims and on the addition of vitamins and minerals and other substances to foods, which are currently in the legislative process, will also be an important factor in the future marketing of 'nutraceuticals' in Europe. The cornerstone of EU legislation on food products, including

  11. European Food Safety Authority, European Centre for Disease Prevention and Control; The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2009

    DEFF Research Database (Denmark)

    Korsgaard, Helle; Borck Høg, Birgitte; Helwigh, Birgitte

    The European Food Safety Authority and the European Centre for Disease Prevention and Control have analysed the information on the occurrence of zoonoses and food-borne outbreaks in 2009 submitted by 27 European Union Member States. In 2009, 108,614 salmonellosis cases in humans were reported and...

  12. National Food Safety Systems in the European Union: A Comparative Survey

    Directory of Open Access Journals (Sweden)

    Andreas Hadjigeorgiou

    2013-04-01

    Full Text Available This paper is a comparative survey of the National Food Safety Systems (NFSS of the European Union (EU Member-States (MS and the Central EU level. The main organizational structures of the NFSS, their legal frameworks, their responsibilities, their experiences, and challenges relating to food safety are discussed. Growing concerns about food safety have led the EU itself, its MS and non-EU countries, which are EU trade-partners, to review and modify their food safety systems. Our study suggests that the EU and 22 out of 27 Member States (MS have reorganized their NFSS by establishing a single food safety authority or a similar organization on the national or central level. In addition, the study analyzes different approaches towards the establishment of such agencies. Areas where marked differences in approaches were seen included the division of responsibilities for risk assessment (RA, risk management (RM, and risk communication (RC. We found that in 12 Member States, all three areas of activity (RA, RM, and RC are kept together, whereas in 10 Member States, risk management is functionally or institutionally separate from risk assessment and risk communication. No single ideal model for others to follow for the organization of a food safety authority was observed; however, revised NFSS, either in EU member states or at the EU central level, may be more effective from the previous arrangements, because they provide central supervision, give priority to food control programs, and maintain comprehensive risk analysis as part of their activities.

  13. [Safety of food additives from a German and European point of view].

    Science.gov (United States)

    Gürtler, R

    2010-06-01

    There are about 300 food additives permitted in the EU for which a re-evaluation program was initiated recently. Occasionally, it is speculated that the use of single food additives might be of safety concern. First results of the re-evaluation could give an impression on how such concerns were taken into account by responsible authorities, such as the European Food Safety Authority (EFSA). For some of the food additives, the lowest dose resulting in adverse effects was lower in recent studies compared to previous studies. Thus, the acceptable daily intake (ADI) derived applying the common uncertainty factor was lower than the ADI derived using data from previous studies. Therefore, it has to be considered whether the conditions of use need to be modified for these food additives.

  14. Qualified Presumption of Safety (QPS) is a generic risk assessment approach applied by the European Food Safety Authority (EFSA)

    DEFF Research Database (Denmark)

    Leuschner, R. G. K.; Robinson, T. P.; Hugas, M.

    2010-01-01

    Qualified Presumption of Safety (QPS) is a generic risk assessment approach applied by the European Food Safety Authority (EFSA) to notified biological agents aiming at simplifying risk assessments across different scientific Panels and Units. The aim of this review is to outline the implementation...... and value of the QPS assessment for EFSA and to explain its principles such as the unambiguous identity of a taxonomic unit, the body of knowledge including potential safety concerns and how these considerations lead to a list of biological agents recommended for QPS which EFSA keeps updated through...

  15. EFSA (European Food Safety Authority), 2016. Dietary exposure assessment to pyrrolizidine alkaloids in the European population

    DEFF Research Database (Denmark)

    Petersen, Annette

    Chronic and acute dietary exposure to pyrrolizidine alkaloids (PAs) was estimated in the European population via the consumption of plant-derived foods. This resulted in highest estimates of mean chronic dietary exposure of 34.5–48.4 ng/kg body weight (bw) per day in ‘Toddlers’ (LB–UB) and 154......–214 ng/kg bw per day in the highly exposed population (LB–UB, also in ‘Toddlers’). Following a rather conservative scenario, the highest estimates of acute mean exposure and 95th percentile exposure were calculated for ‘Toddlers’, with mean exposure up to 311 ng/kg bw per day and 95th percentile exposure...... consumers. Ad hoc exposure scenarios for food supplements via consumption of pollen-based supplements showed chronic exposure to PAs that ranged between 0.7 and 12 ng/kg bw per day (minimum LB–maximum UB), while acute exposure was between 2.8 and 44 ng/kg bw per day (minimum LB–maximum UB), in both cases...

  16. EFSA (European Food Safety Authority) and ECDC (European Centre for Disease Prevention and Control), 2015. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2014

    DEFF Research Database (Denmark)

    Helwigh, Birgitte; Porsbo, Lone Jannok; Boysen, Louise

    This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of the zoonoses monitoring activities carried out in 2014 in 32 European countries (28 Member States (MS) and four non-MS). Campylobacteriosis was the most commonly re......, molluscs and products thereof’. The report further summarises trends and sources along the food chain of tuberculosis due to Mycobacterium bovis, Brucella, Trichinella, Echinococcus, Toxoplasma, rabies, Coxiella burnetii (Q fever), West Nile virus and tularaemia....

  17. [Genetically modified plants and food safety. State of the art and discussion in the European Union].

    Science.gov (United States)

    Schauzu, M

    2004-09-01

    Placing genetically modified (GM) plants and derived products on the European Union's (EU) market has been regulated by a Community Directive since 1990. This directive was complemented by a regulation specific for genetically modified and other novel foods in 1997. Specific labelling requirements have been applicable for GM foods since 1998. The law requires a pre-market safety assessment for which criteria have been elaborated and continuously adapted in accordance with the state of the art by national and international bodies and organisations. Consequently, only genetically modified products that have been demonstrated to be as safe as their conventional counterparts can be commercialized. However, the poor acceptance of genetically modified foods has led to a de facto moratorium since 1998. It is based on the lack of a qualified majority of EU member states necessary for authorization to place genetically modified plants and derived foods on the market. New Community Regulations are intended to end this moratorium by providing a harmonized and transparent safety assessment, a centralised authorization procedure, extended labelling provisions and a traceability system for genetically modified organisms (GMO) and derived food and feed.

  18. EFSA and ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control), 2015. The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2013

    DEFF Research Database (Denmark)

    Helwigh, Birgitte

    This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of the zoonoses monitoring activities carried out in 2013 in 32 European countries (28 Member States and four non-Member States). Campylobacter iosis was the most comm...... chain of tuberculosis due to Mycobacterium bovis, Brucella, Trichinella, Echinococcus, Toxoplasma , rabies, Coxiella burnetii (Q fever), West Nile Virus and tularaemia....

  19. Hydration and chemical ingredients in sport drinks: food safety in the European context.

    Science.gov (United States)

    Urdampilleta, Aritz; Gómez-Zorita, Saioa; Soriano, José M; Martínez-Sanz, José M; Medina, Sonia; Gil-Izquierdo, Angel

    2015-05-01

    Before, during and after physical activity, hydration is a limiting factor in athletic performance. Therefore, adequate hydration provides benefits for health and performance of athletes. Besides, hydration is associated to the intake of carbohydrates, protein, sodium, caffeine and other substances by different dietary aids, during the training and/or competition by athletes. These requirements have led to the development of different products by the food industry, to cover the nutritional needs of athletes. Currently in the European context, the legal framework for the development of products, substances and health claims concerning to sport products is incomplete and scarce. Under these conditions, there are many products with different ingredients out of European Food Safety Authority (EFSA) control where claims are wrong due to no robust scientific evidence and it can be dangerous for the health. Further scientific evidence should be constructed by new clinical trials in order to assist to the Experts Commitees at EFSA for obtaining robust scientific opinions concerning to the functional foods and the individual ingredients for sport population. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  20. Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

    NARCIS (Netherlands)

    Luning, P.A.; Kirezieva, K.; Hagelaar, G.; Rovira, J.; Uyttendaele, M.; Jacxsens, L.

    2015-01-01

    Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their

  1. Food safety

    Science.gov (United States)

    Poor food safety practices can lead to foodborne illness. Symptoms of foodborne illnesses vary. They usually include stomach problems or stomach upset. Foodborne illnesses may be severe and fatal. Young children, older ...

  2. Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA)

    NARCIS (Netherlands)

    Leuschner, H.H.; Robinson, T.P.; Hugas, M.; Cocconcelli, P.S.; Richard-Forget, F.; Klein, G.; Licht, T.R.; Nguyen-The, C.; Querol, A.; Richardson, M.; Suarez, J.E.; Thrane, U.; Vlak, J.M.; Wright, A.

    2010-01-01

    Qualified Presumption of Safety (QPS) is a generic risk assessment approach applied by the European Food Safety Authority (EFSA) to notified biological agents aiming at simplifying risk assessments across different scientific Panels and Units. The aim of this review is to outline the implementation

  3. Why the European Food Safety Authority was right to reject health claims for probiotics.

    Science.gov (United States)

    Katan, M B

    2012-06-01

    Probiotics are microbes that are claimed to promote health and well-being when added to foods. However, the European Food Safety Authority (EFSA) has so far advised negatively about health claims for probiotics. Companies and scientists have protested against these rejections, sometimes in vigorous language. I argue that EFSA could not have acted differently, given EU regulations and the lack of convincing evidence for some of the claimed effects of probiotics on human health and well-being. One EU regulation that makes it hard to demonstrate the benefits of probiotics is the prohibition of medical claims, i.e. claims that a food prevents or cures a disease. If this prohibition did not exist, manufacturers of nutritional treatments might circumvent the costly procedures required for drugs, and market their products to ill people without thorough proof that they are effective and safe. However, the prohibition is also a legal fiction, because promotion of health and prevention of disease is largely the same thing. EFSA has recently indicated that it will allow health claims based on the ability of probiotics to reduce infections. To a certain extent, this abolishes the distinction between health claims and medical claims. It remains to be seen if probiotics producers can convince EFSA that their products prevent or cure infections and other diseases in humans.

  4. Food safety performance indicators to benchmark food safety output of food safety management systems

    NARCIS (Netherlands)

    Jacxsens, L.; Uyttendaele, M.; Devlieghere, F.; Rovira, J.; Oses Gomez, S.; Luning, P.A.

    2010-01-01

    There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses.

  5. Food Safety Hazards and Microbiological Zoonoses in European Meat Imports Detected in Border Inspection in the Period 2008-2013.

    Science.gov (United States)

    Jansen, W; Grabowski, N; Gerulat, B; Klein, G

    2016-02-01

    Microbiological contaminations and other food safety hazards are omnipresent within the European Union (EU) and a considerable risk for consumers, particularly in imported meat and meat products. The number of rejections at external EU borders has been increasing in recent years. Official authorities in each member state are therefore obliged to notify border rejections of food and animal feed due to a direct or indirect risk to human or animal health. This study explored the trends and temporal and spatial distribution of notifications on food safety hazards between January 2008 and December 2013 with a special emphasis on microbiological zoonoses in meat and meat products including poultry at border checks resulting from the rapid alert system for food and feed (RASFF). Results indicated that border rejection notifications are increasing exponentially, frequently due to Salmonella in poultry and shiga-toxin-producing E. coli in meat and meat products. © 2015 Blackwell Verlag GmbH.

  6. Food safety

    OpenAIRE

    VRABCOVÁ, Kateřina

    2012-01-01

    In the diploma thesis I was dealing with the issue of food safety in the Czech Republic and labeling of meat products. In the practical part were carried out two surveys, public opinion poll and survey of proper labeling of meat products. Opinion polls were attended by 462 consumers and analysis of proper labelling was subjected to 489 meat products in select retail chains in Prague. Survey results of labeling of meat products were not very positive, but can be expected to improve, as well as...

  7. Overview of Food Safety Hazards in the European Dairy Supply Chain

    NARCIS (Netherlands)

    Asselt, Van E.D.; Fels, van der Ine; Marvin, H.J.P.; Bokhorst-van De Veen, Van H.; Nierop Groot, M.

    2017-01-01

    Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were

  8. Food Safety

    Science.gov (United States)

    ... TIPS: Vary Your Veggies Beans and Peas Are Unique Foods Food Gallery Take the Vegetable Quiz Grains ... Foods and Beverages Saturated, Unsaturated, and Trans Fats Sodium Added Sugars Others Everything You Eat and Drink ...

  9. Composition, labelling, and safety of food supplements based on bee products in the legislative framework of the European Union - Croatian experiences.

    Science.gov (United States)

    Vujić, Mario; Pollak, Lea

    2015-12-01

    The European Union market is overflown by food supplements and an increasing number of consumers prefer those where bee products play an important part in their composition. This paper deals with complex European Union legislation concerning food supplements based on bee products, placing a special emphasis on their composition, labelling, and safety. Correct labelling of food supplements also represents a great challenge since, in spite of legal regulations in force, there are still open issues regarding the statements on the amount of propolis, which is not clearly defined by the legal framework. One of the key issues are the labels containing health claims from the EU positive list approved by the European Food Safety Authority. Emphasis will also be placed on informing consumers about food, as statements which imply the healing properties of food supplements and their capacity to cure diseases are forbidden. One of the key elements of product safety is HACCP based on the EU Regulations EC 178/02 and 852/2004. Health safety analyses of food supplements with bee products used as raw materials, which are standardised by legal regulations will also be discussed. In the future, attention should also be paid to establishing the European Union "nutrivigilance" system. Croatian experiences in addressing challenges faced by producers, supervisory entities, and regulatory and inspection bodies may serve as an example to countries aspiring to become part of the large European family.

  10. Identification of potentially emerging food safety issues by analysis of reports published by the European Community's Rapid Alert System for Food and Feed (RASFF) during a four-year period

    NARCIS (Netherlands)

    Kleter, G.A.; Prandini, A.; Filippi, L.; Marvin, H.J.P.

    2009-01-01

    The SAFE FOODS project undertakes to design a new approach towards the early identification of emerging food safety hazards. This study explored the utility of notifications filed through RASFF, the European Commission¿s Rapid Alert System for Food and Feed, to identify emerging trends in food

  11. Freezing and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Viewer (JSR 286) Actions ${title} Loading... Freezing and Food Safety What Can You Freeze? Is Frozen Food Safe? ...

  12. Functional foods: traditional use and European legislation.

    Science.gov (United States)

    Serafini, Mauro; Stanzione, Alessandra; Foddai, Sebastiano

    2012-03-01

    The concept of functional foods was born in Japan in the 1980s. They are foods that were developed specifically to promote health or reduce the risk of disease. Functional foods have not already been defined by the legislation in Europe. Generally, they are considered as those foods which are intended to be consumed as part of the normal diet and which contain biologically active components which offer the potential of enhanced health or reduced risk of disease. Attention concerning this category of foods has grown, new products have appeared in the European market and interest has turned to define the standards and guidelines for the development and promotion of this kind of foods. In the European Union, there is harmonised legislation on health claims, while compounds, ingredients, plants are still regulated only at national level. The question of traditional use and the role of European Food Safety Authority as European Authority for Food Safety will be examined.

  13. Industrial requirements in food safety.

    Science.gov (United States)

    Vincent, P M

    1990-01-01

    The principles of establishing industrial requirements in food safety are described, taking risk potentials all along the food chain into their respective account. Regulations will, in the future, lead to increased autocontrol in production. The rapid changes in food technology require constant adaptation to new problems, to keep the global quality of food at a high level. Regulatory authorities will, in the new European market, concentrate on enforcement of 'essential requirements' while industrialists will follow good manufacturing practices. Open dialogue between the latter, the former and the scientific community is highly desirable since mutual knowledge of the problem will help maintain a high level of food safety, for the benefit of everybody.

  14. Food quality and safety management

    Directory of Open Access Journals (Sweden)

    Agnieszka Bilska

    2014-09-01

    Full Text Available Ensuring quality and safety of food are nowadays the most important goals set by companies who produce and distribute it. As a result, regulations have been introduced in the European Union countries concerning the production and distribution of food as well as norms which oblige companies to implement and execute several quality management systems.

  15. Fires and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Viewer (JSR 286) Actions ${title} Loading... Fires and Food Safety Fire! Few words can strike such terror. Residential ...

  16. Refrigeration and Food Safety

    Science.gov (United States)

    ... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... 286) Actions ${title} Loading... Refrigeration and Food Safety History of Refrigeration Importance of Refrigeration Types of Bacteria ...

  17. Food additatives. Use, intake and safety

    OpenAIRE

    Ilbäck, Nils-Gunnar; Busk, Leif

    2000-01-01

    Today we have about 300 approved food additives on the European market and all of them have been evaluated for safety by the European Commission's expert advisory body - the Scientific Committee for Food (SCF). There are fundamental requirements for approval of a food additive. The additive has to be of value for the consumer or necessary for the handling and distribution of the food. In addition, it has to be toxicologically acceptable according to European Community regulatory requirements....

  18. Hydration and chemical ingredients in sport drinks: food safety in the European context

    OpenAIRE

    Urdampilleta, Aritz; Gómez-Zorita, Saioa; Soriano, José M.; Martínez Sanz, José Miguel; Medina Escudero, Sonia; Gil-Izquierdo, Ángel

    2015-01-01

    Before, during and after physical activity, hydration is a limiting factor in athletic performance. Therefore, adequate hydration provides benefits for health and performance of athletes. Besides, hydration is associated to the intake of carbohydrates, protein, sodium, caffeine and other substances by different dietary aids, during the training and/or competition by athletes. These requirements have led to the development of different products by the food industry, to cover the nutritional ne...

  19. Nanosensors for food safety.

    Science.gov (United States)

    Li, Zhixiong; Sheng, Chenxing

    2014-01-01

    This review summarizes recent research and development of nanosensors applied to the food safety. Since the food safety is directly related to the people's health and life, the food detection has received considerable attentions. However, this food security has emerged in China as a severe problem in recent years. Food safety problems frequently compromised due to formaldehyde, poison vegetables, excessive pesticide residues, etc. These kinds of food contaminations could not be detected efficiently by traditional methods. Applying nanotechnology and nanominerals, various food contaminations can be identified accurately. Therefore nanosensors have been widely used in the food detection. We introduce current research on nanosensors followed by the industrial application of nanosensors. Finally, the challenges for the future food safety using nanosensors are discussed.

  20. FOOD SAFETY TESTING LABORATORY

    Data.gov (United States)

    Federal Laboratory Consortium — This laboratory develops screening assays, tests and modifies biosensor equipment, and optimizes food safety testing protocols for the military and civilian sector...

  1. European consumers and beef safety

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens Oliver

    2010-01-01

    consumption decision making process. Eight focus group discussions were performed with a total of 65 beef consumers in four European countries. Content analysis revealed that European consumers experienced difficulties in the assessment of the safety of beef and beef products and adopted diverging uncertainty......European beef consumption has been gradually declining during the past decades, while consumers' concerns about beef safety have increased. This paper explores consumer perceptions of and interest in beef safety and beef safety information, and their role in beef safety assessment and the beef...... reduction strategies. These include the use of colour, labels, brands and indications of origin as cues signalling beef safety. In general, consumer trust in beef safety was relatively high, despite distrust in particular actors....

  2. Food Safety and Raw Milk

    Science.gov (United States)

    ... for Food Safety Get Ready to Grill Safely Protect Yourself When Eating Out Rules of the Game for Food Safety Safety Tips for Handling and Preparing Common Foods Steps to Safe and Healthy Fruits & Vegetables Social Media Graphics Food Safety Features Food Safety Newsletters Get ...

  3. Quality and safety aspects of reusable plastic food packaging materials : a European study to underpin future legislation

    NARCIS (Netherlands)

    Jetten, J.; Kruijf, N. de; Castle, L.

    1999-01-01

    The objective of this study was to develop a comprehensive package of quality assurance criteria for use by industry and regulatory authorities for ensuring the quality and safety-in-use (sensory, microbiological and chemical) of reused plastics for food packaging. The study included thermal

  4. Genotoxicity testing approaches for the safety assessment of substances used in food contact materials prior to their authorization in the European Union.

    Science.gov (United States)

    Bolognesi, Claudia; Castoldi, Anna F; Crebelli, Riccardo; Barthélémy, Eric; Maurici, Daniela; Wölfle, Detlef; Volk, Katharina; Castle, Laurence

    2017-06-01

    Food contact materials are all materials and articles intended to come directly or indirectly into contact with food. Before being included in the positive European "Union list" of authorized substances (monomers, other starting substances and additives) for plastic food contact materials, the European Food Safety Authority (EFSA) must assess their safety "in use". If relevant for risk, the safety of the main impurities, reaction and degradation products originating from the manufacturing process is also evaluated. Information on genotoxicity is always required irrespective of the extent of migration and the resulting human exposure, in view of the theoretical lack of threshold for genotoxic events. The 2008 EFSA approach, requiring the testing of food contact materials in three in vitro mutagenicity tests, though still acceptable, is now superseded by the 2011 EFSA Scientific Committee's recommendation for only two complementary tests including a bacterial gene mutation test and an in vitro micronucleus test, to detect two main genetic endpoints (i.e., gene mutations and chromosome aberrations). Follow-up of in vitro positive results depends on the type of genetic effect and on the substance's systemic availability. In this study, we provide an analysis of the data on genotoxicity testing gathered by EFSA on food contact materials for the period 1992-2015. We also illustrate practical examples of the approaches that EFSA took when evaluating "non standard" food contact chemicals (e.g., polymeric additives, oligomer or other reaction mixtures, and nanosubstances). Additionally, EFSA's experience gained from using non testing methods and/or future possibilities in this area are discussed. Environ. Mol. Mutagen. 58:361-374, 2017. © 2017 Wiley Periodicals, Inc. © 2017 Wiley Periodicals, Inc.

  5. Food Safety Nets:

    OpenAIRE

    Haggblade, Steven; Diallo, Boubacar; Staatz, John; Theriault, Veronique; Traoré, Abdramane

    2013-01-01

    Food and social safety nets have a history as long as human civilization. In hunter gatherer societies, food sharing is pervasive. Group members who prove unlucky in the short run, hunting or foraging, receive food from other households in anticipation of reciprocal consideration at a later time (Smith 1988). With the emergence of the first large sedentary civilizations in the Middle East, administrative systems developed specifically around food storage and distribution. The ancient Egyptian...

  6. Risk assessment of pesticides and other stressors in bees: Principles, data gaps and perspectives from the European Food Safety Authority.

    Science.gov (United States)

    Rortais, Agnès; Arnold, Gérard; Dorne, Jean-Lou; More, Simon J; Sperandio, Giorgio; Streissl, Franz; Szentes, Csaba; Verdonck, Frank

    2017-06-01

    Current approaches to risk assessment in bees do not take into account co-exposures from multiple stressors. The European Food Safety Authority (EFSA) is deploying resources and efforts to move towards a holistic risk assessment approach of multiple stressors in bees. This paper describes the general principles of pesticide risk assessment in bees, including recent developments at EFSA dealing with risk assessment of single and multiple pesticide residues and biological hazards. The EFSA Guidance Document on the risk assessment of plant protection products in bees highlights the need for the inclusion of an uncertainty analysis, other routes of exposures and multiple stressors such as chemical mixtures and biological agents. The EFSA risk assessment on the survival, spread and establishment of the small hive beetle, Aethina tumida, an invasive alien species, is provided with potential insights for other bee pests such as the Asian hornet, Vespa velutina. Furthermore, data gaps are identified at each step of the risk assessment, and recommendations are made for future research that could be supported under the framework of Horizon 2020. Finally, the recent work conducted at EFSA is presented, under the overarching MUST-B project ("EU efforts towards the development of a holistic approach for the risk assessment on MUltiple STressors in Bees") comprising a toolbox for harmonised data collection under field conditions and a mechanistic model to assess effects from pesticides and other stressors such as biological agents and beekeeping management practices, at the colony level and in a spatially complex landscape. Future perspectives at EFSA include the development of a data model to collate high quality data to calibrate and validate the model to be used as a regulatory tool. Finally, the evidence collected within the framework of MUST-B will support EFSA's activities on the development of a holistic approach to the risk assessment of multiple stressors in bees. In

  7. Safety assessment, detection and traceability, and societal aspects of genetically modified foods. European Network on Safety Assessment of Genetically Modified Food Crops (ENTRANSFOOD). Concluding remarks.

    Science.gov (United States)

    Kuiper, H A; König, A; Kleter, G A; Hammes, W P; Knudsen, I

    2004-07-01

    The most important results from the EU-sponsored ENTRANSFOOD Thematic Network project are reviewed, including the design of a detailed step-wise procedure for the risk assessment of foods derived from genetically modified crops based on the latest scientific developments, evaluation of topical risk assessment issues, and the formulation of proposals for improved risk management and public involvement in the risk analysis process. Copyright 2004 Elsevier Ltd.

  8. Food Safety for Your Family

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Food Safety for Your Family KidsHealth / For Parents / Food ... foods you prepare in it are safe. Buying Food Buying safe food is the first step. To ...

  9. APPLIED FARM FOOD SAFETY

    OpenAIRE

    Ender, Judit; Mikaczo, Andrea

    2008-01-01

    Recently there have been more and more foodborne illnesses being associated with fresh vegetable produce. In response to this, consumer confidence has been lowered with the safety of the vegetable industry. So, many retailers have recently announced programs requiring growers to have independent third-party inspections. The goal with this essay is to introduce a vegetable farm and reveal its food safety procedures from the seeding through shipping,. reviewing, evaluating, and strengthening cu...

  10. Pesticides and food safety

    OpenAIRE

    Ötegen, Volkan Recai; Akbaba, Muhsin; Nazlıcan, Ersin; Kurt, Burak

    2017-01-01

    Besidesprevention of tropical diseases, pesticides are also used to make agriculturalactivities fertile. But pesticides are potentially harmful to our health andmay be toxic to the immune, reproductive and nervous systems. Afterapplication; pesticide residues consist depending on factors such as plantspecies, time of administration, how it applied. While pesticides make foodsupply sustainable, there are concerns about residues in food that peopleconsume. Therefore food safety concept introduc...

  11. Fruitflow(®): the first European Food Safety Authority-approved natural cardio-protective functional ingredient.

    Science.gov (United States)

    O'Kennedy, Niamh; Raederstorff, Daniel; Duttaroy, Asim K

    2017-03-01

    Hyperactive platelets, in addition to their roles in thrombosis, are also important mediators of atherogenesis. Antiplatelet drugs are not suitable for use where risk of a cardiovascular event is relatively low. It is therefore important to find alternative safe antiplatelet inhibitors for the vulnerable population who has hyperactive platelets in order to reduce the risk of cardiovascular disease. Potent antiplatelet factors were identified in water-soluble tomato extract (Fruitflow(®)), which significantly inhibited platelet aggregation. Human volunteer studies demonstrated the potency and bioavailability of active compounds in Fruitflow(®). Fruitflow(®) became the first product in Europe to obtain an approved, proprietary health claim under Article 13(5) of the European Health Claims Regulation 1924/2006 on nutrition and health claims made on foods. Fruitflow(®) is now commercially available in different countries worldwide. In addition to its reduction in platelet reactivity, Fruitflow(®) contains anti-angiotensin-converting enzyme and anti-inflammatory factors, making it an effective and natural cardio-protective functional food.

  12. Food risk management quality: Consumer evaluations of past and emerging food safety incidents

    NARCIS (Netherlands)

    Kleef, van E.; Ueland, O.; Theodoridis, G.; Rowe, G.; Pfenning, U.; Houghton, J.R.; Dijk, van H.; Chryssochoidis, G.; Frewer, L.J.

    2009-01-01

    In European countries, there has been growing consumer distrust regarding the motives of food safety regulators and other actors in the food chain, partly as a result of recent food safety incidents. If consumer confidence in food safety is to be improved, a systematic understanding of what

  13. FOOD SAFETY AT HOME

    Directory of Open Access Journals (Sweden)

    B. Griglio

    2011-04-01

    Full Text Available Consumers nowadays play a critical role in the prevention of food poisoning. For this reason, the present research was planned to collect data on how aware about food safety consumers are. A questionnaire considering food labelling, hygiene, transport, storage, preparation and kitchen hygiene was designed and submitted to consumers (health district ASL TO5. After questionnaire analysis, a training course was prepared to address specific problems. Kitchens of consentient participants were visited and data on hygiene (check-lists, samples from equipment and fridge surfaces, and fridge temperatures were collected. Questionnaires showed a lack of knowledge on correct food storage, handling, and kitchen hygiene. Households visits showed fridge temperatures above 4°C, highly contaminated washing sponges, and the presence of Listeria spp. in a fridge of a high risk consumer. These results evidence the role of consumer training in reducing foodborne diseases incidence.

  14. Food safety and ethics

    DEFF Research Database (Denmark)

    Jensen, Karsten Klint; Sandøe, Peter

    2002-01-01

    The general public in Europe seems to have lost its confidence in food safety. The remedy for this, as proposed by the Commission of the EU, is a scientific rearmament. The question, however, is whether more science will be able to overturn the public distrust. Present experience seems to suggest...... the contrary, because there is widespread distrust in the science-based governmental control systems. The answer to this problem is the creation of an independent scientific Food Authority. However, we argue that independent scientific advice alone is unlikely to re-establish public confidence. It is much more...... and risks. Transparency and understanding of the public’s perception of food risks is a necessary first step in establishing the urgently required public dialogue about the complex value questions involved in food production....

  15. Animal Cloning and Food Safety

    Science.gov (United States)

    ... Home For Consumers Consumer Updates Animal Cloning and Food Safety Share Tweet Linkedin Pin it More sharing options ... on clones of livestock animals to evaluate the safety of food from these animals. The resulting report, called a ...

  16. Older Adults and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... JSR 286) Actions ${title} Loading... Older Adults and Food Safety An adage states, "With age, comes wisdom." Hopefully ...

  17. Ground Beef and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... JSR 286) Actions ${title} Loading... Ground Beef and Food Safety Questions about "ground meat" or "hamburger" have always ...

  18. Using scientific evidence to inform public policy on the long distance transportation of animals: role of the European Food Safety Authority

    Directory of Open Access Journals (Sweden)

    Oriol Ribò

    2008-03-01

    Full Text Available The authors review the work of the previous Scientific Committee on Animal Health and Animal Welfare and the current European Food Safety Authority (EFSA in providing scientific advice on the welfare aspects of animal transport and the impact of this advice on the European Union (EU regulatory framework. Through its Protocol on the Protection and Welfare of Animals, the Treaty of Amsterdam obliges European institutions to pay full regard to the welfare requirements of animals when formulating and implementing EU legislation. Regulation 1/2005 states that EU legislation should be amended to take into account new scientific evidence. Provisions for poultry, cats and dogs take into account the recommendations included in EFSA's Scientific Opinion which considers different species (poultry, deer, rabbits, dogs and cats, fish and exotic animals. Examples of the effect of the scientifically based conclusions and recommendations from the Scientific Opinion on the measures in Regulation 1/2005 are summarised and show the impact of scientific evidence on EU legislation.

  19. [Food safety of GMOs].

    Science.gov (United States)

    Joudrier, P

    2009-01-01

    In this presentation, we review the complexity of the different biological events which occur during life cell cycles. Indeed transgenesis is not an unknown event for cells. In the second part of this article, the complex and complete evaluation process destined to assure the food safety of GMOs, before they are released on the market, is describd. Some ansers to questions frequently asked about the GMOs are given. It is concludedthat GMOs are probably more safe than their conventional non-GM counterpart.

  20. Safety of irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Iwahara, Shigeo (Foods Medicines Safety Center (Japan)); Kobayashi, Kazuo

    1983-01-01

    The safety of 7 irradiated foods (potato, onion, rice, wheat, vienna sausage, fish paste and mandarine orange), in terms of 2-year long-term toxic effect, reproductive physiology and possible teratogenesis, was studied using 3 generations of rats, mice and monkeys. The genetic toxicity was studied by means of various mutagenicity tests. The details of the studies conducted by the authors to date and some overseas data were reported. The available data showed no toxic effect.

  1. Road tunnels safety according to European legislation

    Directory of Open Access Journals (Sweden)

    Fedor KÁLLAY

    2008-01-01

    Full Text Available The article deals with safety of European road tunnels in accordance with actual European legislation. Standards and recommendations of European Commission, PIARC and other professional bodies of the European Union define minimal technological requirements for equipment and operation of the tunnels in scope of Trans-European Road Network.

  2. Food colors: Existing and emerging food safety concerns.

    Science.gov (United States)

    Oplatowska-Stachowiak, Michalina; Elliott, Christopher T

    2017-02-11

    Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.

  3. CDC Vital Signs: Recipe for Food Safety

    Science.gov (United States)

    ... MB] Read the MMWR Science Clips Recipe for Food Safety Protecting people from deadly Listeria food poisoning Recommend ... environmental investigations, to make food safer. Applying new safety measures for food production, like those included in the Food Safety ...

  4. Food Safety, Farm to Fork.

    Science.gov (United States)

    Jones, Rebecca

    1998-01-01

    In response to growing threat of food-borne illness, the federal government launched the Food Safety Initiative. A key element is the Hazard Analysis Critical Control Points system (HACCP), designed to make everyone in the food-delivery chain responsible for ensuring a safe food supply. The Food and Drug Administration also announced a beef…

  5. EFSA (European Food Safety Authority) and ECDC (European Centre for Disease Prevention and Control), 2014. The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2012

    DEFF Research Database (Denmark)

    Korsgaard, Helle; Helwigh, Birgitte; Sørensen, Anna Irene Vedel

    continuing to be high in broiler meat. The number of salmonellosis cases in humans decreased by 4.7 % compared with 2011. A statistically significant decreasing trend in the European Union was observed over the period 2008‑2012. In total, 91,034 confirmed human cases were reported in 2012. It is assumed...... compared with 2011, and 1,642 confirmed human cases were reported in 2012. A statistically significant increasing trend in the European Union was observed over the period 2008‑2012, though only slowly increasing, along with a seasonal pattern. As in previous years, a high fatality rate (17......, indicating the wide distribution of the parasite among different animal and wildlife species. One domestically acquired human case and one imported human case of rabies were reported in the European Union in 2012. The general decreasing trend in the total number of rabies cases in animals observed...

  6. Sustainable Development of Food Safety

    DEFF Research Database (Denmark)

    Fabech, B.; Georgsson, F.; Gry, Jørn

    to food safety - Strengthen efforts against zoonoses and pathogenic microorganisms - Strengthen safe food handling and food production in industry and with consumers - Restrict the occurrence of chemical contaminants and ensure that only well-examined production aids, food additives and flavours are used...... - Strengthen scientific knowledge of food safety - Strengthen consumer knowledge The goals for sustainable development of food safety are listed from farm to fork". All of the steps and areas are important for food safety and consumer protection. Initiatives are needed in all areas. Many of the goals...... in other areas. It should be emphasized that an indicator will be an excellent tool to assess the efficacy of initiatives started to achieve a goal. Conclusions from the project are: - Sustainable development in food safety is important for humanity - Focus on the crucial goals would optimize the efforts...

  7. EUREP-GAP in the European Union : quality management and food safety in apple and onion chains in Hungary, Poland, Slovakia and The Netherlands

    NARCIS (Netherlands)

    Voort, van der M.P.J.; Baricicova, V.; Dandar, M.; Grzegorzewska, M.; Schoorlemmer, H.B.; Szabo, C.; Zmarlicki, K.

    2007-01-01

    This project is financed by the Dutch Ministry of Agriculture, nature and Food Quality and is part of the research programme 'Sustainable and competetive agriculture supply chains in pre- and post-European Union accession countries (EU access)'

  8. Including non-dietary sources into an exposure assessment of the European Food Safety Authority: The challenge of multi-sector chemicals such as Bisphenol A.

    Science.gov (United States)

    von Goetz, N; Pirow, R; Hart, A; Bradley, E; Poças, F; Arcella, D; Lillegard, I T L; Simoneau, C; van Engelen, J; Husoy, T; Theobald, A; Leclercq, C

    2017-04-01

    In the most recent risk assessment for Bisphenol A for the first time a multi-route aggregate exposure assessment was conducted by the European Food Safety Authority. This assessment includes exposure via dietary sources, and also contributions of the most important non-dietary sources. Both average and high aggregate exposure were calculated by source-to-dose modeling (forward calculation) for different age groups and compared with estimates based on urinary biomonitoring data (backward calculation). The aggregate exposure estimates obtained by forward and backward modeling are in the same order of magnitude, with forward modeling yielding higher estimates associated with larger uncertainty. Yet, only forward modeling can indicate the relative contribution of different sources. Dietary exposure, especially via canned food, appears to be the most important exposure source and, based on the central aggregate exposure estimates, contributes around 90% to internal exposure to total (conjugated plus unconjugated) BPA. Dermal exposure via thermal paper and to a lesser extent via cosmetic products may contribute around 10% for some age groups. The uncertainty around these estimates is considerable, but since after dermal absorption a first-pass metabolism of BPA by conjugation is lacking, dermal sources may be of equal or even higher toxicological relevance than dietary sources. Copyright © 2017 Elsevier Inc. All rights reserved.

  9. Food Safety After a Tsunami

    Science.gov (United States)

    ... Disease Transmission in Pet Shelters Protect Your Pets Food Safety After a Tsunami Language: English Español (Spanish) ... baby formula that requires no added water. Keeping Foods Cold If available, dry ice can be used ...

  10. The Schoolchild Street Food Safety

    OpenAIRE

    Febry, Fatmalina

    2011-01-01

    Most of child's school street food do not meet health requirements and very risky to biological or chemical contamination. Street food found to contain a prohibited food additives such as borax, formalin, and dyes Rhodamin B. Therefore, the schoolchild street food safety is one of public health problem that needs serious attention, consistent and addressed jointly by the various parties.

  11. Food safety information and food demand

    DEFF Research Database (Denmark)

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    Purpose – The purpose of this paper is to analyze how news about food-related health risks affects consumers’ demands for safe food products. Design/methodology/approach – By identifying structural breaks in an econometrically estimated demand model, news with permanent impact on demand...... induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations....../implications – The study has focused on the demand for raw eggs. Responses to food safety news may differ across foods. Furthermore, the study abstracts from possible cross-effects of safety news concerning other foods. Practical implications – The findings may be utilized for optimization of the timing and targeting...

  12. Food Safety for Pregnant and Breastfeeding Women

    Science.gov (United States)

    ... Waste Food Safety Newsroom Dietary Guidelines Communicator’s Guide Food Safety You are here Home / Audience / Adults / Moms/ ... and raw sprouts. Do not eat these foods. Food safety advice when you are pregnant Follow the ...

  13. Health safety issues of synthetic food colorants.

    Science.gov (United States)

    Amchova, Petra; Kotolova, Hana; Ruda-Kucerova, Jana

    2015-12-01

    Increasing attention has been recently paid to the toxicity of additives used in food. The European Parliament and the Council published the REGULATION (EC) No. 1333/2008 on food additives establishing that the toxicity of food additives evaluated before 20th January 2009 must be re-evaluated by European Food Safety Authority (EFSA). The aim of this review is to survey current knowledge specifically on the toxicity issues of synthetic food colorants using official reports published by the EFSA and other available studies published since the respective report. Synthetic colorants described are Tartrazine, Quinoline Yellow, Sunset Yellow, Azorubine, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black and Brown HT. Moreover, a summary of evidence on possible detrimental effects of colorant mixes on children's behaviour is provided and future research directions are outlined. Copyright © 2015 Elsevier Inc. All rights reserved.

  14. The European role on traditional herbal medicinal products and traditional plant food supplements.

    Science.gov (United States)

    Serafini, Mauro; Stanzione, Alessandra; Foddai, Sebastiano; Anton, Robert; Delmulle, Luc

    2012-10-01

    Herbs are used in Europe as medicinal products, food, food supplements, and related products. This paper will discuss the concepts of Traditional Herbal Medicines and Traditional Plant Food Supplements, defined in European legislation under differing legal frameworks, regarding Traditional Plant Food Supplements (including Claims Regulation) and the role of the European Food Safety Authority in health claims.

  15. The European system for the control of the safety of food-contact materials needs restructuring: a review and outlook for discussion.

    Science.gov (United States)

    Grob, Koni

    2017-09-01

    The present European system to assure the safety of migrates from food-contact materials (FCMs) needs improvement. It is proposed to implement better the self-control by the producers through improved official control and more attractive listing of approved substances and materials (the latter being subject of another discussion paper). The initial concept of a positive list for the substances used, a limit for the overall migration and regulation of compliance testing was recognised as insufficient long ago, as it does not properly cover reaction products (including oligomers) and impurities. It also turned out to be unrealistic to cover all 17 types of FCMs owing to lack of resources by the authorities. Therefore, European Union legislation shifted the focus to the compliance work carried out by the business operators (in-house documentation and declaration of compliance). However, this approach has not been properly implemented. This is partly due to lack or unsuccessful control by authorities. A suitable structure of this control still needs to be built. It is proposed that specialised document-collection centres working with dedicated tools harmonised throughout Europe be created. Further, since most migrating substances are not listed, the toxicological evaluation reported by industry must be checked by risk-assessment authorities. Finally, effective and harmonised measures are needed to react in case of non-compliance. The currently large gap between the legal requirements and reality must be bridged by introducing flexibility: authorised work plans by industry are proposed. It is also proposed to encourage certified private institutes to approve compliance work, driven by the attractive listing of approved materials and exploiting market forces. In the long run, the focus of the authorities might change from evaluating the substances used and regulating migration testing to the evaluation of the compliance work performed by industry, which means moving from

  16. Introduction to Preharvest Food Safety.

    Science.gov (United States)

    Torrence, Mary E

    2016-10-01

    This introductory article provides an overview of preharvest food safety activities and initiatives for the past 15 years. The section on traditional areas of preharvest food safety focuses on significant scientific advancements that are a culmination of collaborative efforts (both public health and agriculture) and significant research results. The highlighted advancements provide the foundation for exploring future preharvest areas and for improving and focusing on more specific intervention/control/prevention strategies. Examples include Escherichia coli and cattle, Salmonella and Campylobacter in poultry, and interventions and prevention and control programs. The section on "nontraditional" preharvest food safety areas brings attention to potential emerging food safety issues and to future food safety research directions. These include organic production, the FDA's Produce Rule (water and manure), genomic sequencing, antimicrobial resistance, and performance metrics. The concluding section emphasizes important themes such as strategic planning, coordination, epidemiology, and the need for understanding food safety production as a continuum. Food safety research, whether at the pre- or postharvest level, will continue to be a fascinating complex web of foodborne pathogens, risk factors, and scientific and policy interactions. Food safety priorities and research must continue to evolve with emerging global issues, emerging technologies, and methods but remain grounded in a multidisciplinary, collaborative, and systematic approach.

  17. Economic Issues on Food Safety.

    Science.gov (United States)

    Adinolfi, Felice; Di Pasquale, Jorgelina; Capitanio, Fabian

    2016-01-18

    A globalised food trade, with a huge increase of the exchanged volume, extensive production and complex supply chains are contributing towards an increased number of microbiological food safety outbreaks. All of these factors are putting pressure on the stakeholders, either public or private, in terms of rule and control. In fact, this scenario could force manufacturers to be lenient towards food safety control intentionally, or unintentionally, and result in a major foodborne outbreak that causes health problems and economic loss. As a response to emerging calls for the adoption of a systemic approach to food safety, we try to identify and discuss the several related economics issue in this field. Based on an extensive analysis of academic and policy literatures on the economic effects of global environmental change at different stages of the food system, we highlight the main issues involving economists in the field of food safety. In the first part, we assessed the several approaches and problems related to the evaluation of food safety improvements, followed by an overview of drivers of food safety demand in the second part. The third section is devoted to discussing changes occurred at the institutional level in building and managing food safety policies. The last section summarises the main considerations aroused from the work.

  18. Economic issues on food safety

    Directory of Open Access Journals (Sweden)

    Felice Adinolfi

    2016-03-01

    Full Text Available A globalised food trade, with a huge increase of the exchanged volume, extensive production and complex supply chains are contributing towards an increased number of microbiological food safety outbreaks. All of these factors are putting pressure on the stakeholders, either public or private, in terms of rule and control. In fact, this scenario could force manufacturers to be lenient towards food safety control intentionally, or unintentionally, and result in a major foodborne outbreak that causes health problems and economic loss. As a response to emerging calls for the adoption of a systemic approach to food safety, we try to identify and discuss the several related economics issue in this field. Based on an extensive analysis of academic and policy literatures on the economic effects of global environmental change at different stages of the food system, we highlight the main issues involving economists in the field of food safety. In the first part, we assessed the several approaches and problems related to the evaluation of food safety improvements, followed by an overview of drivers of food safety demand in the second part. The third section is devoted to discussing changes occurred at the institutional level in building and managing food safety policies. The last section summarises the main considerations aroused from the work.

  19. A working procedure for identifying emerging food safety issues at an early stage: Implications for European and international risk management practices

    NARCIS (Netherlands)

    Marvin, H.J.P.; Kleter, G.A.; Frewer, L.J.; Cope, S.F.; Wentholt, M.T.A.; Rowe, G.

    2009-01-01

    There is a need for early identification of emerging food safety issues in order to prevent them from developing into health risks. In this paper, various existing methods and procedures which can be used for early identification of safety issues are reviewed, including the monitoring of the

  20. Food security, food safety and climate changes

    OpenAIRE

    Vrabcheva, Teri

    2017-01-01

    Access to sufficient safe food is a basic requirement for human health. Ensuring food safety and security in a highly globalized world presents increasingly difficult, and often under-appreciated challenges, for governments, commercial organizations and individuals alike. Food security is undoubtedly amongst the most pressing of challenges confronting the world in the twenty-first century. The FAO definition (1996) highlights the importance of ensuring that all people have access to safe, ...

  1. One health and food safety

    DEFF Research Database (Denmark)

    Wielinga, Peter; Schlundt, Jørgen

    2014-01-01

    Many, if not most, of all important zoonoses relate in some way to animals in the food production chain. Therefore food becomes an important vehicle for many zoonotic pathogens. One of the major issues in food safety over the latest decades has been the lack of cross-sectoral collaboration across...... the food production chain. Major food safety events have been significantly affected by the lack of collaboration between the animal health, the food control, and the human health sector. One Health formulates clearly both the need for, and the benefit of cross-sectoral collaboration. Here we will focus...... on the human health risk related to zoonotic microorganisms present both in food animals and food derived from these animals, and typically transmitted to humans through food. Some diseases have global epidemic- or pandemic-potential, resulting in dramatic action from international organizations and national...

  2. Emerging food safety issues: An EU perspective.

    Science.gov (United States)

    McEvoy, John D G

    2016-05-01

    Safe food is the right of every citizen of the European Union (EU). A comprehensive and dynamic framework of food and feed safety legislation has been put in place and the EU's executive arm - the European Commission - is responsible for ensuring that the EU member states apply food law consistently. Similarly, the Commission plays an important role in ensuring that imported food meets the EU's stringent food safety standards. Consumer perceptions of unsafe food tend to focus on acute outbreaks of bacterial or viral origin. In recent years there have been a number of diverse food crises associated with fraudulent activity which may (e.g. melamine in dairy products in China) or may not (e.g. the horse meat scandal in the EU) represent a genuine food safety risk. Well publicized incidents of chronic exposure to chemical contamination in the EU (e.g. dioxins in meat and mycotoxins in nuts) have required robust coordinated policy responses from the Commission. Despite the decreasing incidence of non-compliant residues of veterinary medicinal products and banned substances in animal products, EU consumers are increasingly concerned about the use of such products in food-producing animals, including in the context of the build-up of antimicrobial resistance in animals and transfer to humans. The Commission plays a key role in coordination of the EU member states' responses to such incidents, in risk management, and in preparation for emerging issues. This paper focuses on how the EU as a whole has dealt with a number of food crises, and what can be learned from past incidents. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

  3. Food safety and consumer behaviour

    DEFF Research Database (Denmark)

    Frewer, Lynn; Fischer, Arnout; Scholderer, Joachim

    2005-01-01

    Food safety is a priority for many consumers, and there is an expectation throughout society that the food supplied for human consumption is safe and nutritious to eat. Understanding technical risk estimates alone, however, will not explain the risk-related behaviours of consumers. On the one hand......, consumers may not pay enough attention to some types of food safety issue, such as the risk of food poisoning from microbial contamination, which may at best be debilitating, and at worst fatal (Center for Disease Control and Prevention, 1994). This risk is certainly largely avoidable through taking...... communities have frequently bemoaned negative consumer attitudes towards some food technologies, such as genetic engineering, while failing to consider the origins of these consumer attitudes. The behaviour of consumers in relation to food safety issues can only be properly understood if there is systematic...

  4. Food safety objective: an integral part of food chain management

    NARCIS (Netherlands)

    Gorris, L.G.M.

    2005-01-01

    The concept of food safety objective has been proposed to provide a target for operational food safety management, leaving flexibility in the way equivalent food safety levels are achieved by different food chains. The concept helps to better relate operational food safety management to public

  5. Determinants for conducting food safety culture research

    NARCIS (Netherlands)

    Nyarugwe, Shingai P.; Linnemann, Anita; Hofstede, Gert Jan; Fogliano, Vincenzo; Luning, Pieternel A.

    2016-01-01

    Background Foodborne outbreaks continue to occur regardless of existing food safety measures indicating the shortcomings of these measures to assure food safety. This has led to the recognition of food safety culture as a key contributory factor to the food safety performance of food

  6. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  7. Food Safety Legislation Regarding Of Aflatoxins Contamination

    Science.gov (United States)

    Ketney, Otto

    2015-09-01

    The main objective of the European Union (EU) is to reduce certain contaminants in foodstuffs to acceptable levels. The occurrence of aflatoxin B1 in food was considered to be one of the most important issues of global food security to protect the health of humans and animals, over 100 nations have established maximum tolerable levels for aflatoxin in food. Although EU legislation covers many aspects of food safety was not legally establish an integrated framework that could effectively combat and cover all sectors of the food chain. Monitoring and reporting levels of aflatoxins after controls are essential actions that assist to identify potential risks to human health. The review process for aflatoxin regulations is a complex activity involving many factors and stakeholders.

  8. Motives for consumer choice of traditional food and European food in mainland China.

    Science.gov (United States)

    Wang, Ou; De Steur, Hans; Gellynck, Xavier; Verbeke, Wim

    2015-04-01

    The demand for European (-style) foods in mainland China has been increasing dramatically during the last decade. Nevertheless, European food producers often appear to be not capable to fully exploit this huge market potential, partially due to the competition with traditional (Chinese) foods. This study examines the determinants of mainland Chinese consumers' choice of traditional food and European food. A web-based survey was administered with 541 consumers from two cities: Shanghai and Xi'an. Thereby, the Food Choice Motives model, predominantly used thus far in a European or developed context, is applied to mainland China in order to address the lack of knowledge on food motives of its consumer market and to detect associations between these motives, attitudes, and purchase intentions. Factor analysis resulted in a new Food Choice Motive construct that is considered more appropriate within the context of mainland Chinese consumers, encompassing six dimensions: Health concern, Time or money saving, Sensory appeal, Availability and familiarity, Mood and Food safety concern. Path analysis demonstrated that Time or money saving was negatively associated with attitude toward traditional food on the one hand and purchase intentions toward European food on the other hand. Availability and familiarity had a positive association with attitude toward traditional food. Mood was a positive factor driving attitude toward European food. For both food types, Sensory appeal and Attitude were positively linked to purchase intentions. Furthermore, Mood was negatively linked to the purchase intention toward traditional food in Shanghai. Food safety concern was positively associated with attitudes toward traditional food in Xi'an. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Testing a toolbox for impact assessment of food safety regulations: maximum levels for T-2 and HT-2 toxins in the European Union

    NARCIS (Netherlands)

    Ragona, M.; Mazzocchi, M.; Zanoli, A.; Alldrick, A.J.; Solfrizzo, M.; Egmond, van H.P.

    2011-01-01

    Introduction The aim of socio-economic research in the MoniQA Network of Excellence is to develop a toolbox to support impact assessment of proposed food safety regulatory changes. Objectives The scope of this contribution is to present an initial version of such a toolbox with its application to a

  10. Food Follies: Food Safety for College Students

    OpenAIRE

    Osborne, Michelle

    2010-01-01

    This project involves the production and dissemination of a basic food storage and safety course geared toward college students. The course covers basic preparation, sanitation, proper cooking temperatures, chilling and storage, as well as common pathogens to be aware of. MALS

  11. Promoting Food Safety and Food Security in Rural Tourism Destination

    National Research Council Canada - National Science Library

    Sikhiram N

    2014-01-01

    ...; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration and preparation of safety indigenous food menu and food...

  12. Is current EU food safety law geared up for fighting food fraud?

    NARCIS (Netherlands)

    Meulen, van der Bernd

    2015-01-01

    Malicious intent appears to be a blind spot in European Union (EU) food safety law. The current system of law has been created in reaction to food safety incidents. As a consequence it has been designed to deal with accidental problems not with intentionally deceitful actions of people. The

  13. European side markers effect on traffic safety

    NARCIS (Netherlands)

    Roelfsema, A.; Theeuwes, J.; Alferdinck, J.W.A.M

    1999-01-01

    In 1993 new European legislation regarding side-markers for passenger cars became effective. Volvo requested the TNO-Human Factors Research Institute (HFRI) to investigate the possible safety benefit of this European side-markers configuration. A test panel at TNO- HFRI was used to determine the

  14. Technical University of Denmark Microbiological contaminants in food in the European Union in 2004-2009

    DEFF Research Database (Denmark)

    Helwigh, Birgitte; Korsgaard, Helle; Grønlund, Anne Christine Jørgensen

    (Salmonella, Campylobacter, Listeria, Yersinia, verotoxigenic Escherichia coli (VTEC), Brucella)and non-zoonotic microbiological contaminants (histamine, Enterobacter sakazakii and staphylococcal enterotoxins) in food to the zoonoses database at the European Food Safety Authority (EFSA). Norway...

  15. Towards Sustainable Food Production. A Scenario Study on the European Pork Supply Chain

    NARCIS (Netherlands)

    Aramyan, L.H.; Hoste, R.; Broek, van den W.H.A.M.; Groot, J.J.; Soethoudt, J.M.; Nguyen, T.L.T.; Hermansen, J.E.; Vorst, van der J.G.A.J.

    2011-01-01

    European pork supply chains, like other agri-food supply chains, currently face numerous challenges such as globalization, emerging markets, changing consumer requirements, and new governmental regulations related to issues such as environmental pollution and food safety. These challenges require

  16. Food safety - the roles and responsibilities of different sectors

    Science.gov (United States)

    Karabasil, N.; Bošković, T.; Dimitrijević, M.; Vasilev, D.; Đorđević, V.; Lakićević, B.; Teodorović, V.

    2017-09-01

    Serbia is a relatively small country but with a long tradition in food production, especially meat and meat products. Serbia, as part of its open negotiation process as a candidate country with the European Union (EU), started to harmonise its legislation with the EU, and has published a set of laws and regulations relating to the hygiene of food production and food safety, the official control of production and the welfare of animals. Therefore, the food safety system in Serbia is based on principles established in the EU. There is a need for cooperation of different sectors (government, food business operators and consumers) in the management of food safety, and every sector has its role and responsibility. This paper aims to provide analytical support for the process of upgrading safety and quality in Serbia’s food sector and explains the roles and responsibilities of different sectors in the food chain.

  17. THE NATIONAL AUTHORITY FOR ANIMAL HEALTH AND FOOD SAFETY, THE MAIN BODY INVOLVED IN FOOD SAFETY IN ROMANIA

    Directory of Open Access Journals (Sweden)

    PETRUTA-ELENA ISPAS

    2012-05-01

    Full Text Available This paper is intended to present the role, functions and responsibilities of the National Authority for Animal Health and Food Safety as the main body involved in food safety in Romania. It will be also exposed the Regulation 178/2002 of the European Parliament and the Council, the general food ”law” in Europe, and Law 150/2004, which transposed into Romanian legislation Regulation 178/2002.

  18. Safety assessment of plant food supplements (PFS).

    Science.gov (United States)

    van den Berg, Suzanne J P L; Serra-Majem, Lluis; Coppens, Patrick; Rietjens, Ivonne M C M

    2011-12-01

    Botanicals and botanical preparations, including plant food supplements (PFS), are widely used in Western diets. The growing use of PFS is accompanied by an increasing concern because the safety of these PFS is not generally assessed before they enter the market. Regulatory bodies have become more aware of this and are increasing their efforts to ensure the safety of PFS. The present review describes an overview of the general framework for the safety assessment of PFS, focusing on the different approaches currently in use to assess the safety of botanicals and/or botanical compounds, including their history of safe use, the tiered approach proposed by the European Food Safety Authority (EFSA), the Threshold of Toxicological Concern (TTC) and the Margin of Exposure (MOE) concept. Moreover, some examples of botanical compounds in PFS that may be of concern are discussed. Altogether, it is clear that "natural" does not equal "safe" and that PFS may contain compounds of concern at levels far above those found in the regular diet. In addition, the traditional use of a PFS compound as a herb or tea does not guarantee its safety when used as a supplement. This points at a need for stricter regulation and control of botanical containing products, especially given their expanding market volume.

  19. Modern technologies and food safety

    Directory of Open Access Journals (Sweden)

    Grujić Radoslav

    2003-01-01

    Full Text Available To resolve the problem of lack of food in the World within primary food production, processing and procedures of preserving, new methods have been implemented (implementation of materials for protection, medications utilization of new areas for production purposes, use of GM microorganisms plants, even animals, utilization of food additives, introduction of new procedures of preservation, etc However, these procedures do not always move in the direction of ensuring food safety. Implementation of mentioned procedures creates resistance by consumers. The opinion and the attitude about this issue are very important all over the World. According to recent research performed in last five years, most of the population of developed and semi-developed countries considers food safety a priority, as second place the presence of ingredients that can be harmful for human health and as third the content of nutrients required for normal functioning of the body. The WHO, CAC, WTO and other international institutions support these attitudes of consumers. There is more and more obvious pressure on food producers to preserve the environment, which has resulted in the introduction of production procedures known as "cleaning production".Regardless of which procedure is involved, it is necessary to implement the efficient quality control system and food safety. It is mandatory to request the compulsory implementation of different systems that are defined through the GMR GHR HACCR ISO 9000. In food production, these systems are complementary and only with full implementation of all of them in practice will if be possible to ensure the continuous production of quality and safe products. Food production must be seen as an undisturbed chain: primary production, transport, processing, storage, distribution and consumption. With strict implementation of the mentioned standards in all parts of the chain, the risk of injuries and poisoning of consumers will be decreased to

  20. Aquaculture feed and food safety.

    Science.gov (United States)

    Tacon, Albert G J; Metian, Marc

    2008-10-01

    The ultimate objective of an aquaculture feed manufacturer and aquaculture food supplier is to ensure that the feed or food produced is both safe and wholesome. Reported food safety risks, which may be associated with the use of commercial animal feeds, including compound aquaculture feeds, usually result from the possible presence of unwanted contaminants, either within the feed ingredients used or from the external contamination of the finished feed on prolonged storage. The major animal feed contaminants that have been reported to date have included Salmonellae, mycotoxins, veterinary drug residues, persistent organic pollutants, agricultural and other chemicals (solvent residues, melamine), heavy metals (mercury, lead, cadmium) and excess mineral salts (hexavalent chromium, arsenic, selenium, flourine), and transmissible spongiform encephalopathies. Apart from the direct negative effect of these possible contaminants on the health of the cultured target species, there is a risk that the feed contaminants may be passed along the food chain, via contaminated aquaculture produce, to consumers. In recent years, public concern regarding food safety has increased as a consequence of the increasing prevalence of antibiotic residues, persistent organic pollutants, and chemicals in farmed seafood. The important role played by the Food and Agriculture Organization of the United Nations (FAO) and the Codex Alimentarius Commission in the development of international standards, guidelines, and recommendations to protect the health of consumers and ensure fair practices in the food trade is discussed.

  1. Food Safety Information RSS feed

    Data.gov (United States)

    U.S. Department of Health & Human Services — This is an RSS Feed of Food Safety information that’s produced in real-time by the CDC. This RSS feed is the integration of two other XML feeds, one from the USDA's...

  2. Key issues in European food science research: a review of the European Food Science Day 2009

    NARCIS (Netherlands)

    Spichtinger, D.; Pongratz, I.; Jonsson, J.; Braun, S.; Colmer, C.; Poms, R.; Smith, R.; Ashwell, M.; Demeneix, B.; Skerfving, S.; Poel, van der W.H.M.; Laag, van der P.; Kuck, M.; Warkup, C.

    2010-01-01

    This paper is a report on the European Food Science Day (Brussels, 18 November 2009, organized by the CommNet network of food science communicators) and its outcomes. The article presents FP 7 as a key funding mechanism in European food and nutrition research and it puts research in this sector in a

  3. Food Safety for People with Diabetes

    Science.gov (United States)

    ... Action Plan .........................................................................17 For More Information on Food Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Additional Food Safety Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Check out the handy Check ... Foods: If you are not sure about the safety of a food in your refrigerator, don’t take therisk. When ...

  4. The new EU regulations for food safety

    Directory of Open Access Journals (Sweden)

    Nicola Comodo

    2007-03-01

    Full Text Available The inspirational principles of the norms known as the “Hygiene package”: the framework of new perspectives on food safety. At the beginning of the 1980s, all member states of the World Trade Organisation (WTO subscribed to international agreements regarding strategies for food production and its marketing. These agreements, known as TRIPS (Agreement on Trade- Related Aspects of Intellectual Property Rights, GATT (General Agreement on Tariffs and Trade, GATS (General Agreement on Trade in Services and TRIMS (Agreement on Trade-Related Investment Measures [1] signalled the beginning of a new, globalized, commercial strategy on food products which has also caused importantrepercussions within the European boundaries, but with some fundamental differences.

  5. Agriculture, pesticides, food security and food safety

    Energy Technology Data Exchange (ETDEWEB)

    Carvalho, Fernando P. [Instituto Tecnologico e Nuclear, Departamento de Proteccao Radiologica e Seguranca Nuclear, Estrada Nacional 10, P-2686-953 Sacavem (Portugal)]. E-mail: carvalho@itn.pt

    2006-11-15

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment.

  6. Ensuring Food Security Through Enhancing Microbiological Food Safety

    Science.gov (United States)

    Mikš-Krajnik, Marta; Yuk, Hyun-Gyun; Kumar, Amit; Yang, Yishan; Zheng, Qianwang; Kim, Min-Jeong; Ghate, Vinayak; Yuan, Wenqian; Pang, Xinyi

    2015-10-01

    Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.

  7. Safety aspects of the production of foods and food ingredients from insects.

    Science.gov (United States)

    Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz

    2017-06-01

    At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  8. Southwest Border Food Safety and Defense Center: Creative Ideas for Promoting Food Safety and Food Protection

    Science.gov (United States)

    Koukel, Sonja

    2015-01-01

    Foodborne illness has a significant impact on public health and consumer confidence in the U.S. The Southwest Border Food Safety and Defense Center was established to provide educational programs, trainings, and workshops to address the health and well-being of consumers as it relates to food safety and food protection. A partnership between New…

  9. From farm to fork and further. Research tackling the grand challenge of food safety in Europe

    NARCIS (Netherlands)

    Ridder, M. de; Polchar, J.; Gehem, M.

    2012-01-01

    The study From Farm to Fork and Further shows how, as traditional causes of food safety problems such as basic hygiene are successfully dealt with, future food safety risks become ever harder to manage. European countries may have the highest food safety standards, however the trends that go hand in

  10. Food Safety When Preparing Holiday Meals

    Science.gov (United States)

    ... Health Home Department of Public Health Current: Remember Food Safety when Preparing Holiday Meals Services and Programs Regulation & ... of Public Health (DPH) reminds Connecticut residents that food safety is especially important as they prepare holiday meals. ...

  11. High Altitude Cooking and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... 286) Actions ${title} Loading... High Altitude Cooking and Food Safety What is considered a high altitude? How is ...

  12. Food Safety While Hiking, Camping and Boating

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Safety While Hiking, Camping & Boating Outdoor activities are ...

  13. Food Safety Tips for College Students

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Safety Tips for College Students When students pack ...

  14. European consumers' acceptance of functional foods

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2010-01-01

    Consumer acceptance of functional foods is analyzed from the perspective of consumer quality perception of food products. Four major dimensions of food quality are identified: taste and other sensory characteristics, healthiness, convenience, and naturalness. Functional foods provide, from...... the consumer perspective, synergies between healthiness and convenience, but may, in the consumer mind, lead to trade-offs between healthiness on the one side and taste and naturalness on the other side. This may explain the reluctance of European consumers to accept functional food products....

  15. FOOD SAFETY IN CATERING INDUSTRY

    Directory of Open Access Journals (Sweden)

    P. Cattaneo

    2009-03-01

    Full Text Available Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar. In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.

  16. EFSA (European Food Safety Authority) and ECDC (European Centre for Disease Prevention and Control), 2015. EU Summary Report on antimicrobial resistance in zoonotic and indicator bacteria from humans, animals and food in 2013

    DEFF Research Database (Denmark)

    Korsgaard, Helle Bisgaard

    ,as well as data on meticillin-resistant Staphylococcus aureus, in animals and food were addressed. ‘Microbiological’ resistance was assessed using epidemiological cut-off (ECOFF) values in animal and food isolates and, where possible, in human isolates. For human isolates interpreted based on clinical......, tetracyclines and sulfonamides was commonly detected, while resistance to third-generation cephalosporins was generally uncommon. High to very high resistance to (fluoro)quinolones was observed in Salmonella from turkeys, fowl and broiler meat. In Campylobacter from humans, a high to very high proportion...

  17. Millefeuille The emergence of a multi-layered controls system in the European food sector

    NARCIS (Netherlands)

    Meulen, Bernd M.J. van der; Freriks, A.A.

    2006-01-01

    More and more substances used in (the processing of) food as well as food products travel world wide and as a result the food production chain is becoming increasingly complex. It goes without saying that within a free European market, the safety of food products that reach the consumer at the end

  18. Millefeuille. The emergence of a multi-layered controls system in the European food sector.

    NARCIS (Netherlands)

    Meulen, van der B.M.J.; Freriks, A.A.

    2006-01-01

    More and more substances used in (the processing of) food as well as food products travel world wide and as a result the food production chain is becoming increasingly complex. It goes without saying that within a free European market, the safety of food products that reach the consumer at the end

  19. Factors Impacting Food Safety Risk Perceptions

    NARCIS (Netherlands)

    Tonsor, G.T.; Schroeder, T.C.; Pennings, J.M.E.

    2009-01-01

    We developed and applied a model of consumer risk perceptions of beef food safety to better understand the underlying drivers of consumer demand for food safety. We show how consumer demographics, country-of-residence, as well as reliance on, and trust in, alternative food safety information sources

  20. New approaches to food safety economics

    NARCIS (Netherlands)

    Velthuis, A.G.J.; Unnevehr, L.J.; Hogeveen, H.; Huirne, R.B.M.

    2002-01-01

    Food-safety economics is a new research field, which needs a solid framework of concepts, procedures and data to support the decision-making process in food-safety improvement. Food safety is a theme that plays at many levels in the community: at the consumer level, at the farm or business level, at

  1. Food safety and the reversed political consumer

    DEFF Research Database (Denmark)

    Christensen, Tove; Denver, Sigrid; Mørkbak, Morten Raun

    We address the question of whether people act as political consumers in relation to food safety. By linking evidence from economic valuation studies on consumers' willingness to pay with sociological studies on consumer behaviour and market studies, we find that food safety does not call...... for political consumption - rather, food safety calls for reversed political consumption....

  2. Food safety considerations for innovative nutrition solutions.

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Cohn, Marjorie Nolan; Farber, Jeffrey M; Harris, Linda J; Roberts, Tanya; Salin, Victoria; Singh, Manpreet; Jaferi, Azra; Sperber, William H

    2015-07-01

    Failure to secure safe and affordable food to the growing global population leads far too often to disastrous consequences. Among specialists and other individuals, food scientists have a key responsibility to improve and use science-based tools to address risk and advise food handlers and manufacturers with best-practice recommendations. With collaboration from production agriculture, food processors, state and federal agencies, and consumers, it is critical to implement science-based strategies that address food safety and that have been evaluated for effectiveness in controlling and/or eliminating hazards. It is an open question whether future food safety concerns will shift in priority given the imperatives to supply sufficient food. This report brings together leading food safety experts to address these issues with a focus on three areas: economic, social, and policy aspects of food safety; production and postharvest technology for safe food; and innovative public communication for food safety and nutrition. © 2015 New York Academy of Sciences.

  3. Observed Food Safety Practices in the Summer Food Service Program

    Science.gov (United States)

    Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola

    2017-01-01

    Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

  4. Food safety and quality assurance : foods of animal origin

    National Research Council Canada - National Science Library

    Hughes, Keith L; Hinton, Michael H; Hubbert, William T; Hagstad, Harry V; Spangler, Elizabeth

    1996-01-01

    The second edition of Food Safety and Quality Assurance is a basic reference for veterinarians, extension specialists, and others who help food-animal producers throughout the food chain to provide...

  5. Safety in Agri-food chains

    NARCIS (Netherlands)

    Luning, P.A.; Vlieghere, de F.; Verhé, R.

    2006-01-01

    Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control

  6. Food Safety: MedlinePlus Health Topic

    Science.gov (United States)

    ... in food handling, cooking, and storage can prevent foodborne illness . There are four basic steps to food safety ... Drug Administration) Specifics Barbecue Basics: Tips to Prevent Foodborne Illness (Food and Drug Administration) Color of Meat and ...

  7. Food Safety for People with Cancer

    Science.gov (United States)

    ... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Foodborne Illness & Contaminants People at Risk of Foodborne Illness Food Safety for People with Cancer Share Tweet Linkedin ...

  8. Flight to Safety from European Stock Markets

    DEFF Research Database (Denmark)

    Aslanidis, Nektarios; Christiansen, Charlotte

    This paper investigates flight-to-safety from stocks to bonds in seven European markets. We use quantile regressions to identify flight-to-safety episodes. The simple risk-return trade-off on the stock markets is negative which is caused by flight-to-safety episodes: During normal periods, the risk......-return trade-off is positive and during flight-to-safety episodes it is negative. The effects of flight-to-safety episodes on the risk-return trade-off are qualitatively similar for own country flight-to-safety episodes, for flight from own country stock market to the US bond market, and for US flight......-to-safety. The strength of the trade-off is strongest for own country flight-to-safety episodes. The risk-return trade-off is not significantly influenced by recession periods or the recent sovereign debt crisis. The main results hold for flight to gold instead of to bonds....

  9. News from EU Research: SAFE FOODS : Promoting Food Safety through a New, Integrated Risk Analysis Approach for Foods

    NARCIS (Netherlands)

    Cnudde, F.

    2005-01-01

    The European food chain is generally considered as one of the safest in the world. Paradoxically, consumers in Europe have little confidence in the safety of their food supply and remain sceptical and distrustful of the institutions and the procedures currently in place. Consumer trust has declined

  10. Administrative burdens in the European food industry : with special attention to the dairy sector

    NARCIS (Netherlands)

    Bremmers, H.J.; Meulen, van der B.M.J.; Poppe, K.J.; Wijnands, J.H.M.

    2008-01-01

    This report investigates the relationship between administrative burdens and competitiveness in the European dairy industry. A firm perspective is used. The relationship between administrative burdens and competitiveness has been broken down into four aspects: innovation, deployment of food safety

  11. Economic Impact of Food Safety Outbreaks on Food Businesses

    OpenAIRE

    Malik Altaf Hussain; Christopher O. Dawson

    2013-01-01

    A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of microbiological food safety outbreaks. Moreover, the volume of international food trade has increased to become very large. All of these factors are putting pressure on the food companies to meet global demand in order to be competitive. This scenario could force manufacturers to be lenient toward food safety control intentionally, or unintentionally, and result in a major f...

  12. Microbiological Food Safety Surveillance in China.

    Science.gov (United States)

    Pei, Xiaoyan; Li, Ning; Guo, Yunchang; Liu, Xiumei; Yan, Lin; Li, Ying; Yang, Shuran; Hu, Jing; Zhu, Jianghui; Yang, Dajin

    2015-08-28

    Microbiological food safety surveillance is a system that collects data regarding food contamination by foodborne pathogens, parasites, viruses, and other harmful microbiological factors. It helps to understand the spectrum of food safety, timely detect food safety hazards, and provide relevant data for food safety supervision, risk assessment, and standards-setting. The study discusses the microbiological surveillance of food safety in China, and introduces the policies and history of the national microbiological surveillance system. In addition, the function and duties of different organizations and institutions are provided in this work, as well as the generation and content of the surveillance plan, quality control, database, and achievement of the microbiological surveillance of food safety in China.

  13. OBTAINING FOOD SAFETY BY APPLYING HACCP SYSTEM

    Directory of Open Access Journals (Sweden)

    ION CRIVEANU

    2012-01-01

    Full Text Available In order to increase the confidence of the trading partners and consumers in the products which are sold on the market, enterprises producing food are required to implement the food safety system HACCP,a particularly useful system because the manufacturer is not able to fully control finished products . SR EN ISO 22000:2005 establishes requirements for a food safety management system where an organization in the food chain needs to proove its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. This paper presents the main steps which ensure food safety using the HACCP system, and SR EN ISO 20000:2005 requirements for food safety.

  14. The Challenges for Food Safety in China

    OpenAIRE

    Yongmin, Bian

    2008-01-01

    After a long time fighting food shortages, China has been self-sufficient in food since 1995. But in the Action Plan on Food Safety published by China’s Ministry of Health (MOH) on August 14th 2003, the government classes the following current risks relevant to food safety in China as “very serious”: 1) Food-induced illnesses remain the supreme danger for public health; 2) New biological and chemical pollutants in food; 3) New food technologies and materials (such as transgenic food) raise ne...

  15. Food safety in an organic perspective

    OpenAIRE

    Kristensen, Erik Steen; Alrøe, Hugo Fjelsted; Hansen, Birgitte

    2002-01-01

    The holistic perspective of organic farming implies a broader conception of food safety that includes both product safety and agri-food system safety. The credibility of organic food can only be maintained if the organic agri-food system is developed in correspondence with the basic organic principles. In this way it will be possible to show the whole organic agri-food system as a safer alternative to conventional farming. Thereby trust will be supported in organic foods despite the sparse (a...

  16. Food Safety Audits, Plant Characteristics, and Food Safety Technology Use in Meat and Poultry Plants

    OpenAIRE

    Ollinger, Michael; Muth, Mary K.; Karns, Shawn A.; Choice, Zanethia

    2011-01-01

    Food safety technology can increase a company’s capacity to prevent a foodborne contamination. A food safety audit—a quality control tool in which an auditor observes whether a plant’s processing practices and technologies are compatible with good food safety practices—can indicate how effectively food safety technology is being used. Fast food restaurants, grocery stores, and other major customers of meat and poultry processing plants conduct their own audits or hire auditors to assess the s...

  17. Food safety regulations in Australia and New Zealand Food Standards.

    Science.gov (United States)

    Ghosh, Dilip

    2014-08-01

    Citizens of Australia and New Zealand recognise that food security is a major global issue. Food security also affects Australia and New Zealand's status as premier food exporting nations and the health and wellbeing of the Australasian population. Australia is uniquely positioned to help build a resilient food value chain and support programs aimed at addressing existing and emerging food security challenges. The Australian food governance system is fragmented and less transparent, being largely in the hands of government and semi-governmental regulatory authorities. The high level of consumer trust in Australian food governance suggests that this may be habitual and taken for granted, arising from a lack of negative experiences of food safety. In New Zealand the Ministry of Primary Industries regulates food safety issues. To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. Although the potential risks to the food supply are dynamic and constantly changing, the demand, requirement and supply for providing safe food remains firm. The Australasian food industry will need to continually develop its system that supports the food safety program with the help of scientific investigations that underpin the assurance of what is and is not safe. The incorporation of a comprehensive and validated food safety program is one of the total quality management systems that will ensure that all areas of potential problems are being addressed by industry. © 2014 Society of Chemical Industry.

  18. Food Safety Program in Asian Countries.

    Science.gov (United States)

    Yamaguchi, Ryuji; Hwang, Lucy Sun

    2015-01-01

    By using the ILSI network in Asia, we are holding a session focused on food safety programs in several Asian areas. In view of the external environment, it is expected to impact the global food system in the near future, including the rapid increase in food demand and in public health services due to population growth, as well as the threats to biosecurity and food safety due to the rapid globalization of the food trade. Facilitating effective information sharing holds promise for the activation of the food industry. At this session, Prof. Hwang shares the current situation of Food Safety and Sanitation Regulations in Taiwan. Dr. Liu provides a talk on the role of risk assessment in food regulatory control focused on aluminum-containing food additives in China. After the JECFA evaluation of aluminum-containing food additives in 2011, each country has carried out risk assessment based on dietary intake surveys. Ms. Chan reports on the activities of a working group on Food Standards Harmonization in ASEAN. She also explains that the ILSI Southeast Asia Region has actively supported the various ASEAN Working Groups in utilizing science to harmonize food standards. Prof. Park provides current research activities in Korea focused on the effect of climate change on food safety. Climate change is generally seen as having a negative impact on food security, particularly in developing countries. We use these four presentations as a springboard to vigorous discussion on issues related to Food Safety in Asia.

  19. Food safety aspects on ethnic foods

    NARCIS (Netherlands)

    Fusco, Vincenzina; Besten, den H.M.W.; Logrieco, Antonio F.; Rodriguez, Fernando Perez; Skandamis, Panagiotis N.; Stessl, Beatrix; Teixeira, Paula

    2015-01-01

    Ethnic foods are becoming popular worldwide. Nevertheless, foodborne outbreaks and food recalls due to the contamination of these foods with pathogenic agents, toxins, undeclared allergens and hazardous chemical compounds are increasing in recent years together with their growing popularity. In

  20. Food Safety and Related Laws in Turkey

    Directory of Open Access Journals (Sweden)

    Hatice Giray

    2007-12-01

    Full Text Available Food safety is described as; production, processing, saving and transportation of food safely. According to food safety on the basis of competition quality control and management systems were made. Turkish Standardization Instution prepared TS 13001 standardization according to HACCP principles. HACCP depends on FDA of USA that predicts that from row material to the end product scientific control decreases the risks of any kind. Since 1930 we have rules for food safety and control in our country. The new rule of 2004, known as 5179, gives the responsibility of food safety to Agriculture Ministry instead of Health Ministry and Municipilaty. At the time our country has disproportion between the application of the rules in food safety an EU directions and its applications. [TAF Prev Med Bull. 2007; 6(6: 485-490

  1. Food and Health Inequalities in European Union

    DEFF Research Database (Denmark)

    Robertson, Aileen

    , leading to inequalities being transferred from generation to generation. Therefore “we can’t just tax “junk” food, high in fats, sugars and salt. Taxes alone just make products more expensive, whereas taxation in combination with removal of VAT e.g. on vegetables, fruits and fish will support healthier...... to reduce the amount of cheap energy from sugars and saturated fats available in the European diet. Also, Europe-wide legislation is needed both to restrict the marketing of unhealthy foods to children and to label the “country of origin” of sustainable products....

  2. Food safety concerns of fast food consumers in urban Ghana.

    Science.gov (United States)

    Omari, Rose; Frempong, Godfred

    2016-03-01

    In Ghana, out-of-home ready-to-eat foods including fast food generally have been associated with food safety problems. Notwithstanding, fast food production and consumption are increasing in Ghana and therefore this study sought to determine the food safety issues of importance to consumers and the extent to which they worry about them. First, through three focus group discussions on consumers' personal opinions about food safety issues, some emergent themes were obtained, which were used to construct an open-ended questionnaire administered face-to-face to 425 respondents systematically sampled from 20 fast food restaurants in Accra. Findings showed that most fast food consumers were concerned about food hazards such as pesticide residue in vegetables, excessive use of artificial flavour enhancers and colouring substances, bacterial contamination, migrated harmful substances from plastic packages, and general unhygienic conditions under which food is prepared and sold. Consumers also raised concerns about foodborne diseases such as cholera, typhoid, food poisoning, diarrhoea, bird flu and swine flu. The logistic regression model showed that being male increased the likelihood of worrying about general food safety issues and excessive use of flavour enhancers than in females while being youthful increased the likelihood of being worried about typhoid fever than in older consumers. These findings imply that consumers in urban Ghana are aware and concerned about current trends of food safety and foodborne disease challenges in the country. Therefore, efforts targeted at improving food safety and reducing incidences of foodborne diseases should not only focus on public awareness creation but should also design more comprehensive programmes to ensure the making of food safety rules and guidelines and enforcing compliance to facilitate availability and consumers' choice of safe foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. The European Food Consumption Validation Project: conclusions and recommendations.

    Science.gov (United States)

    de Boer, E J; Slimani, N; van 't Veer, P; Boeing, H; Feinberg, M; Leclercq, C; Trolle, E; Amiano, P; Andersen, L F; Freisling, H; Geelen, A; Harttig, U; Huybrechts, I; Kaic-Rak, A; Lafay, L; Lillegaard, I T; Ruprich, J; de Vries, J H; Ocké, M C

    2011-07-01

    estimate the population distribution of the usual intake by estimating the individual usual intakes. The findings provide sufficient evidence to conclude that the repeated 24-HDR using EPIC-Soft for standardization in combination with a food propensity questionnaire and modeling of usual intake is a suitable method for pan-European surveillance of nutritional adequacy and food safety among healthy adults and maybe in children aged 7 years and older. To facilitate this methodology in other European countries, the next step is to provide and standardize an implementation plan that accounts for maintenance and updates, sampling designs, national surveillance programs, tailored capacity building and training, and linkage to food composition and occurrence databases.

  4. ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION

    Directory of Open Access Journals (Sweden)

    G. Carrabs

    2010-03-01

    Full Text Available The exposure, often deceitful, to the acrylamide has determined notable apprehension in many consumers, so much that the Committee of the European Communities has financed the project HEATOX and has emanated the recommendation 2007/331. It is ascertained that proposed strategies have not brought to great changes in the food process chains, and neither in the traditional catering and housewife, for which more incisive measures are wished.

  5. Food safety as one of the main safety preoccupations of a modern man

    Directory of Open Access Journals (Sweden)

    Bjelajac Željko

    2017-01-01

    Full Text Available Industrialization, agricultural production and use of hormones, additives, pesticides, and like have influenced the increase in customers' dissatisfaction, leading to loss of their confidence in institutions responsible for food safety control. It resulted in changes and adoption of more stringent legal regulations that followed the concept 'from farm to fork' at the level of the European Union and the Republic of Serbia. It puts the emphasis on consumers and their right to have important facts for the proper selection of products (food at their disposal. Consequently, the international standards which ensure the quality and safety of food are being developed. Therefore, the aim of this paper is to analyze food safety from the aspect of modern man through the methodological and theoretical framework. Analysis method will explain terms related to the food safety, while the normative method will be used to see legislation regulating the studying matter of food safety and consumer protection in the European Union and the Republic of Serbia, and the obtained results will be compared and summarized through comparative method.

  6. Food Safety - The Primary Objective of Human Society Existence

    Directory of Open Access Journals (Sweden)

    Tabita Cornelia Adamov

    2010-10-01

    Full Text Available Food has played, plays and will play a decisive role in the existence and development of human society. The level of food quality, causes physical, social and moral society health. In this sense food security is an essential goal of economic and social development, being an essential component of security of life and national security. Evolution of the Common Agricultural Policy (CAP, in terms of food security, was due not only changes in agriculture, but also came in response to the demands of society in general. Amoung these is growing concerns about hygiene and food safety and animal welfare. European consumers want safe and wholesome food and the EU wants to ensure that all its citizens consume food with high quality standards. Food safety policy has undergone an extensive refurbishment. The objective of this reform was to ensure that EU legislation on food safety is as complete as possible, and consumers benefit as much information about potential risks and measures to be taken to minimize them. The goal of a modern economy, is the correlation of quantitative and qualitative food production with consumer demand. It thus requires knowledge of the physiological needs of consumers, leading to demand for agricultural products.

  7. Food Safety Education Using Music Parodies

    Science.gov (United States)

    Winter, Carl K.; Fraser, Angela M.; Gleason, Jeanne B.; Hovey, Susan K.; McCurdy, Sandra M.; Snider, O. Sue

    2009-01-01

    Musical parodies of contemporary songs with their lyrics altered to address current food safety issues were incorporated into a variety of food safety educational programs and the effectiveness of the music was evaluated by semiquantitative and qualitative measures. Audiences receiving the music-enriched curricula included school foodservice…

  8. Food Safety for Warmer Weather

    Science.gov (United States)

    ... certain foods if not stored properly. Bacteria like Staph and Bacillus cereus can make you sick quickly, ... in foods (such as meat or dairy for Staph, and starchy foods like rice for B. cereus ). ...

  9. Food Supply and Food Safety Issues in China

    Science.gov (United States)

    Lam, Hon-Ming; Remais, Justin; Fung, Ming-Chiu; Xu, Liqing; Sun, Samuel Sai-Ming

    2013-01-01

    Food supply and food safety are major global public health issues, and are particularly important in heavily populated countries such as China. Rapid industrialisation and modernisation in China are having profound effects on food supply and food safety. In this Review, we identified important factors limiting agricultural production in China, including conversion of agricultural land to other uses, freshwater deficits, and soil quality issues. Additionally, increased demand for some agricultural products is examined, particularly those needed to satisfy the increased consumption of animal products in the Chinese diet, which threatens to drive production towards crops used as animal feed. Major sources of food poisoning in China include pathogenic microorganisms, toxic animals and plants entering the food supply, and chemical contamination. Meanwhile, two growing food safety issues are illegal additives and contamination of the food supply by toxic industrial waste. China’s connections to global agricultural markets are also having important effects on food supply and food safety within the country. Although the Chinese Government has shown determination to reform laws, establish monitoring systems, and strengthen food safety regulation, weak links in implementation remain. PMID:23746904

  10. China's food safety regulation and mass spectrometry.

    Science.gov (United States)

    Chu, Xiaogang; Zhang, Feng; Nie, Xuemei; Wang, Wenzhi; Feng, Feng

    2011-01-01

    Food safety is essential to people's health and people's livelihood. To ensure that food safety is an important current strategy of the governments, both regulation and standardization are important support for implementing this strategic initiative effectively. The status and prospects of China's food laws, regulations, and standards system are introduced. China now has established a complete law regime providing a sound foundation and good environment for keeping the health of people, maintaining the order of social economy and promoting the international trade of food. At the same time, it is undoubtedly important to strengthen standardization and improve the food safety standards system. In the administration of food safety, mass spectrometry is becoming more and more important and many analytical methods developed in China are based on its application.

  11. Global Food Safety?International Consumers? Rights?

    OpenAIRE

    Hussain, Malik Altaf

    2013-01-01

    Your submissions to this Special Issue “Food Microbiology and Safety” of Foods—a new open access journal—are welcome. We understand there are no foodborne illness-free zones in the world. Therefore, a proper understanding of foodborne pathogens and the factors that impact their growth, survival and pathogenesis would equip us with tools to ensure global food safety. This Special Issue publishes articles on different aspects of food microbiology and safety.

  12. Novel food processing innovations to improve food safety and health

    Science.gov (United States)

    Innovative food processing can be used to improve safety of specialty crops and their co-products, while improving sustainability of agricultural and food processing operations and enhancing overall nutritional quality of foods for both domestic and international consumers. The potential of various...

  13. Regulatory and Safety Requirements for Food Cultures

    Directory of Open Access Journals (Sweden)

    Svend Laulund

    2017-05-01

    Full Text Available The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring the safe use of food cultures which has to be guaranteed by the food culture supplier. Here we highlight national differences in regulations and review a list of methods and methodologies to assess the safety of food cultures at strain level, at production, and in the final product.

  14. Microbial safety of minimally processed foods

    National Research Council Canada - National Science Library

    Novak, John S; Sapers, Gerald M; Juneja, Vijay K

    2003-01-01

    ...-course meals. All are expected to be portioned and minimally processed to balance the naturalness of unaltered foods with a concern for safety. Yet the responsibility for proper food preparation and handling remains with the naïve modern consumer, who may be less adept in food preparations than his or her less sophisticated ancestors. As a result,...

  15. [Safety assessment of foods derived from genetically modified plants].

    Science.gov (United States)

    Pöting, A; Schauzu, M

    2010-06-01

    The placing of genetically modified plants and derived food on the market falls under Regulation (EC) No. 1829/2003. According to this regulation, applicants need to perform a safety assessment according to the Guidance Document of the Scientific Panel on Genetically Modified Organisms of the European Food Safety Authority (EFSA), which is based on internationally agreed recommendations. This article gives an overview of the underlying legislation as well as the strategy and scientific criteria for the safety assessment, which should generally be based on the concept of substantial equivalence and carried out in relation to an unmodified conventional counterpart. Besides the intended genetic modification, potential unintended changes also have to be assessed with regard to potential adverse effects for the consumer. All genetically modified plants and derived food products, which have been evaluated by EFSA so far, were considered to be as safe as products derived from the respective conventional plants.

  16. Linking food waste prevention, energy consumption and microbial food safety: the next challenge of food policy?

    OpenAIRE

    Duret, Steven; Hoang, Hong-Minh; Flick, Denis; Nguyen The, Christophe; Laguerre, Onrawee

    2016-01-01

    Food safety has governed food policy for decades. More recently, concerns about sustainability of food chains have emerged. Food sustainability is becoming an increasingly important issue because food systems are not sustainable in terms of consumption of resources, their impact on ecosystems or their effect on health and social equality. A focus is given on how microbial food safety, energy consumption and food waste impact food policy. Potential contradictions between the different aspec...

  17. Geographic and host size variations as indicators of Anisakis pegreffii infection in European pilchard (Sardina pilchardus) from the Mediterranean Sea: Food safety implications.

    Science.gov (United States)

    Bušelić, Ivana; Botić, Antonela; Hrabar, Jerko; Stagličić, Nika; Cipriani, Paolo; Mattiucci, Simonetta; Mladineo, Ivona

    2018-02-02

    European pilchards are traditionally eaten marinated or salted in the Mediterranean countries often without thermal processing or gutting due to small size. Since ingestion of live third stage Anisakis larvae represents a causing agent in the onset of anisakiasis, the aim of our study was to assess prevalence and intensity of Anisakis infection in European pilchards originating from different Mediterranean regions in a three-year sampling period (2013-2015). A total of 1564 specimens of European pilchard collected from two geographically distinct sampling regions (western Mediterranean and Adriatic Sea) were examined using the UV-Press method, which utilises the fluorescence of frozen anisakids in flattened and subsequently frozen fillets and viscera. A subsample of 67 isolated larvae was identified as A. pegreffii by diagnostic allozyme markers and sequence analyses of the mtDNA cox2 locus. The overall prevalence in pilchards was 12.2% (range 0-44.9% for different sampling points) and mean intensity 1.8. More importantly, we have observed an overall larval prevalence of 1.5% in fillets. The highest prevalence (44.9%) was recorded in pilchards caught in western parts of the Mediterranean. As fish host size was a significant predictor of parasite abundance, it should be highlighted that these pilchards were also the largest (mean total length 173.2mm); on average >2cm larger than the rest of the samples. Other isolated nematode species included Hysterothylacium sp. in viscera, showing almost a double of A. pegreffii prevalence, 20.1%. In summary, our study demonstrates that the presence of A. pegreffii in European pilchards from the Mediterranean Sea is highly influenced by both geographic and host size variation. This implies that, before future risk management measures are developed, these variables should be assessed in order to minimize public health concerns. Copyright © 2017 Elsevier B.V. All rights reserved.

  18. Food Quality: Safety, Nutrition, and Labeling

    OpenAIRE

    Kramer, Carol S.; Caswell, Julie A.

    1993-01-01

    This paper discussed food quality issues associated with both food safety and food nutritional content. Policy approaches to satisfying consumer demands for safe, nutritious food are described from administrative as well as economic perspectives. Current priority issues include instituting better ways of reducing risks from microbial pathogens, from agricultural chemical residues, and ? on the nutritional front ? enhancing the nutritional profile of consumers' diets. Nutrition labeling change...

  19. Shelf-Stable Food Safety

    Science.gov (United States)

    ... canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort ... the raw hams before canning. These two bacterial pathogens can grow if the perishable canned hams are ...

  20. Pesticides, environment, and food safety

    National Research Council Canada - National Science Library

    Carvalho, Fernando P

    2017-01-01

    Agrochemicals have enabled to more than duplicate food production during the last century, and the current need to increase food production to feed a rapid growing human population maintains pressure...

  1. Innovation in European food SMEs: determinants and links between types

    Directory of Open Access Journals (Sweden)

    Francesca Minarelli

    2015-05-01

    Full Text Available The food sector has traditionally been considered one with the lowest research and development expenditure to value added ratio. In recent decades, however, the business environment has become more demanding in terms of technological inputs for reasons related to food safety, quality and also the globalisation of the food market. This provides a strong incentive to innovate, especially for small and medium-sized enterprises (SME seeking to remain in business.Most businesses operating in the food sector belong to the SME category which, based on the literature, tends to have a low level of research capacity.This study seeks to identify determinants of the types of innovation adopted and associations between them by analysing a sample of European food SMEs. For this purpose a non-parametric analysis, namely the classification tree technique, is carried out. The main finding is that due to the technological factors inherent in the food industry, a tight linkage exists between product, process and market innovation. Moreover, the study shows that collaboration between competitors encourages SMEs to engage in market, process and business model innovation. Conversely, synergy with suppliers and customers supports product innovation.

  2. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

    NARCIS (Netherlands)

    Luning, P.A.; Jacxsens, L.; Rovira, J.; Oses Gomez, S.; Uyttendaele, M.; Marcelis, W.J.

    2011-01-01

    Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by

  3. Multimodality, Transparency, and Food Safety in China

    National Research Council Canada - National Science Library

    Tracy, Megan

    2016-01-01

    In September 2008, revelation of melamine‐contaminated milk supplies in China's dairy industry rocked its manufacturing sector still reeling from highly publicized food and safety scandals in 2007...

  4. Big data in food safety: An overview.

    Science.gov (United States)

    Marvin, Hans J P; Janssen, Esmée M; Bouzembrak, Yamine; Hendriksen, Peter J M; Staats, Martijn

    2017-07-24

    Technology is now being developed that is able to handle vast amounts of structured and unstructured data from diverse sources and origins. These technologies are often referred to as big data, and open new areas of research and applications that will have an increasing impact in all sectors of our society. In this paper we assessed to which extent big data is being applied in the food safety domain and identified several promising trends. In several parts of the world, governments stimulate the publication on internet of all data generated in public funded research projects. This policy opens new opportunities for stakeholders dealing with food safety to address issues which were not possible before. Application of mobile phones as detection devices for food safety and the use of social media as early warning of food safety problems are a few examples of the new developments that are possible due to big data.

  5. Psychological aspects of food safety risk perception

    DEFF Research Database (Denmark)

    Scholderer, Joachim

    Most consumers are not microbiologists and spend little time worrying about food safety. Evolution and civilisation have provided us with abilities to avoid the more serious risks, and in practice we tend to use these abilities quite well. However, there are certain conditions under which...... problematic food safety behaviours are likely to occur. The presentation will begin with an overview of the relevant psychological mechanisms that regulate approach and avoidance behaviour with respect to potentially hazardous foods. Learned representations of familiarity and reward value act as safety......: pleasure is tied to approach, surprise to orientation, disgust to avoidance. These mechanisms operate permanently and in an almost automatic manner. Problematic food safety behaviours often result when (a) easily detectable cues for spoilage or contamination do not exist, (b) when the diagnosticity...

  6. Center for Food Safety and Applied Nutrition

    Data.gov (United States)

    Federal Laboratory Consortium — The Center for Food Safety and Applied Nutrition, known as CFSAN, is one of six product-oriented centers, in addition to a nationwide field force, that carry out the...

  7. Economic Impact of Food Safety Outbreaks on Food Businesses

    Directory of Open Access Journals (Sweden)

    Malik Altaf Hussain

    2013-12-01

    Full Text Available A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of microbiological food safety outbreaks. Moreover, the volume of international food trade has increased to become very large. All of these factors are putting pressure on the food companies to meet global demand in order to be competitive. This scenario could force manufacturers to be lenient toward food safety control intentionally, or unintentionally, and result in a major foodborne outbreak that causes health problems and economic loss. The estimated cost of food safety incidents for the economy of the United States is around $7 billion per year which comes from notifying consumers, removing food from shelves, and paying damages as a result of lawsuits. Most other countries similarly have economic losses. Much of these losses represent lost markets, loss of consumer demand, litigation and company closures. Concrete steps are needed to improve safety of foods produced for local or overseas markets to avoid unexpected food scandals and economic losses.

  8. Economic Impact of Food Safety Outbreaks on Food Businesses.

    Science.gov (United States)

    Hussain, Malik Altaf; Dawson, Christopher O

    2013-12-12

    A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of microbiological food safety outbreaks. Moreover, the volume of international food trade has increased to become very large. All of these factors are putting pressure on the food companies to meet global demand in order to be competitive. This scenario could force manufacturers to be lenient toward food safety control intentionally, or unintentionally, and result in a major foodborne outbreak that causes health problems and economic loss. The estimated cost of food safety incidents for the economy of the United States is around $7 billion per year which comes from notifying consumers, removing food from shelves, and paying damages as a result of lawsuits. Most other countries similarly have economic losses. Much of these losses represent lost markets, loss of consumer demand, litigation and company closures. Concrete steps are needed to improve safety of foods produced for local or overseas markets to avoid unexpected food scandals and economic losses.

  9. Food safety challenges--a Pakistan's perspective.

    Science.gov (United States)

    Akhtar, Saeed

    2015-01-01

    Biological, chemical, and physical contamination of foods is a terrifying threat for the health and economic growth in developing societies. Rampantly available literature on foodborne illnesses especially diarrhea among children exclusively depicts the intensified disease burden associated with foodborne illness in the underdeveloped economies. Prevalence of many pathogens in several foods is commonplace in Pakistan. Precise estimates for foodborne illnesses in Pakistan are hard to make because of the absence of any monitoring, surveillance, and infection control. Poor processing and storage of milk, cereal grains, and nuts are a major cause of aflatoxin contamination and mold proliferation. Numerous studies manifest a multitude of foods to be contaminated with heavy metals. Escalating population growth limits the economic potential of the individual and the state through a tendency among the traders and manufacturers to intentionally debase food commodities offered for sale to make profit at the cost of their quality and safety. Therefore, a growing trend of adulteration in foods during the recent past, particularly adulteration of milk, poses a pressing challenge for the government. This review is a concerted attempt to elucidate the prevailing food safety scenario in Pakistan. Information derived from local and related international studies will be presented to clearly depict a picture of food safety in Pakistan. It is proposed that an extensive food safety infrastructure leading to a safer supply of foods needs to be devised, designed, and implemented.

  10. The potentially emerging food safety issues

    NARCIS (Netherlands)

    Prandini, A.; Sigolo, S.; Kleter, G.A.; Marvin, H.J.P.

    2014-01-01

    Within the SAFE FOODS project, an analysis of data notified to RASFF was carried out in order to explore the possibility to identify emerging trends in food safety hazards (Kleter et al., 2009). Kleter et al. (2009) used data from weekly overviews of the notifications during a four-year period from

  11. Statistical aspects of food safety sampling

    NARCIS (Netherlands)

    Jongenburger, I.; Besten, den H.M.W.; Zwietering, M.H.

    2015-01-01

    In food safety management, sampling is an important tool for verifying control. Sampling by nature is a stochastic process. However, uncertainty regarding results is made even greater by the uneven distribution of microorganisms in a batch of food. This article reviews statistical aspects of

  12. Food Quality and Safety: An Overview

    Science.gov (United States)

    Jha, Shyam N.

    Food quality and safety is the foremost issue amongst the present days' consumers. Fresh fruits and vegetables are often thought of as healthful, nutritious foods having no risk of food borne illness associated with their consumption. However recent food borne illness outbreaks in countries have been traced to fresh fruits, vegetables, juices and milk. These incidences have caused producers, processors, transporters, distributors, and importers to re-evaluate quality of their fresh fruits and vegetables produce and identify the hazardous points such as production, handling and processing systems to prevent any food borne diseases.

  13. [Street food safety in Rome, Italy].

    Science.gov (United States)

    Quaranta, Gianluigi; Nardone, Ida; Laurenti, Patrizia

    2016-01-01

    The Authors describe the results of inspections carried out in 22 street food outlets in the city of Rome, Italy, from 7 April to 28 May 2014. In general, structural requirements of outlets were met but some critical aspects related to hygiene, in particular of instruments, surfaces and worktops, were identified. Results suggest the need to ensure compliance with sanitation requirements of this particular type of food outlet, in order to ensure food safety and, consequently, consumers' health.

  14. DOES FOOD SAFETY CONFLICT WITH FOOD SECURITY? THE SAFE CONSUMPTION OF FOOD

    OpenAIRE

    Kinsey, Jean D.

    2004-01-01

    This paper concludes by saying no, food safety and security reinforce each other. It combines food safety and food security into the concept of "safe food consumption." Unsafe food consumption occurs when food contains known substances that lead to short or long term illness or death (botulism) and suspect substances that are believed to lead to delayed diseases (pesticides). It also occurs when hunger or over eating contribute to long-term illness and shorter life expectancy. The costs of il...

  15. Pet Food Safety A Shared Concern

    Energy Technology Data Exchange (ETDEWEB)

    Buchanan, Robert L [University of Maryland; Baker, Robert C [Mars, Inc.; Charlton, Adrian J [UK Food and Environmental Research Agency, Sand Hutton, York, UK; Riviere, Jim E [North Carolina State University; Standaert, Robert F [ORNL

    2011-01-01

    The safety of the food supply is a subject of intense interest to consumers, particularly as a result of large scale outbreaks that involve hundreds and sometimes thousands of consumers. During the last decade this concern about food safety has expanded to include the diets of companion animals as a result of several incidences of chemical toxicities and infectious disease transmission. This has led to increased research into the causes and controls for these hazards for both companion animals and their owners. The following summary provides an introduction to the issues, challenges, and new tools being developed to ensure that commercial pet foods are both nutritious and safe.

  16. Pet food safety: a shared concern.

    Science.gov (United States)

    Buchanan, Robert L; Baker, Robert C; Charlton, Adrian J; Riviere, Jim E; Standaert, Robert

    2011-10-01

    The safety of the food supply is a subject of intense interest to consumers, particularly as a result of large-scale outbreaks that involve hundreds and sometimes thousands of consumers. During the last decade, this concern about food safety has expanded to include the diets of companion animals as a result of several incidences of chemical toxicities and infectious disease transmission. This has led to increased research into the causes and controls for these hazards for both companion animals and their owners. The following summary provides an introduction to the issues, challenges and new tools being developed to ensure that commercial pet foods are both nutritious and safe.

  17. A monitor for consumer confidence in the safety of food

    NARCIS (Netherlands)

    Jonge, de J.

    2008-01-01

    Despite the fact that in the developed countries food safety standards are higher than ever, food safety incidents continue to occur frequently. The accumulation of food safety incidents might affect general consumer confidence in the safety of food. Therefore, in this thesis, the concept of general

  18. Ensuring food safety in food donations: Case study of the Belgian donation/acceptation chain.

    Science.gov (United States)

    De Boeck, E; Jacxsens, L; Goubert, H; Uyttendaele, M

    2017-10-01

    The food donation process in Belgium is mapped and analyzed to identify bottlenecks in compliance with the legal framework and implementation of food safety management, based on literature search and interviews with stakeholders (donors, acceptors, regulators and facilitators) in Belgium and at EU level. The study revealed that the food donation/acceptation chain is far less structured and organized than the conventional food supply chain. The fragmented landscape of many small food banks and charity organizations (acceptors), often directed by and working with volunteers without training in food safety and lack of knowledge of legal food hygiene requirements is a bottleneck to generate trust among food donors and restricts the provision of perishable products in food donations. Lack of refrigerated transport and insufficient cold/freezing capacity in food banks and charity organizations was identified as a barrier to distribute perishable products. Furthermore, in two cities in Flanders (Belgium), at some food donation centers, donated perishable food samples (n=72) were taken and subjected to microbiological analysis to determine their overall food quality, hygiene and food safety status. Twenty-two of 72 analyzed samples showed marginal microbiological quality based on numbers of yeast, lactic acid bacteria or total viable count. In three samples Listeria monocytogenes was detected per 25g among which one ready-to-eat cooked meat product which showed increased numbers of L. monocytogenes (3.5logCFU/g) and Enterobacteriaceae (6.7logCFU/g). Overall, in Belgium, most of the donated foods considers nonperishable foods, with more or less half of the food collected by the food banks being purchased with funds from FEAD (Fund for European Aid to the Most Deprived) and thus not derived from food losses. Efforts are being made by facilitators to provide a platform for better coordination of donors and acceptors to make more efficient use of food losses. Regulators at the

  19. The Global Food Safety Initiative and state actors. Paving the way for hybrid food safety governance

    NARCIS (Netherlands)

    Havinga, T.; Verbruggen, P.

    2017-01-01

    The Global Food Safety Initiative (GFSI) plays a central role in the adoption and coordination of private food safety standards. In this chapter we discuss and analyse the strategy of GFSI to engage with national and international governmental actors and vice versa, with a focus on developments in

  20. Quality, safety and sustainability in food distribution

    DEFF Research Database (Denmark)

    Akkerman, Renzo; Farahani, Poorya; Grunow, Martin

    2010-01-01

    , our main focus is on three aspects: food quality, food safety, and sustainability. We discuss the literature on three decision levels: strategic network design, tactical network planning and operational transportation planning. For each of these, we survey the research contributions, discuss the state......The management of food distribution networks is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review quantitative operations management approaches to food distribution management, and relate this to challenges faced by the industry. Here...

  1. [Regulation of food supplements in the European Union and its member states. Part I].

    Science.gov (United States)

    Petrenko, A S; Ponomareva, M N; Sukhanov, B P

    2014-01-01

    The article discusses aspects of the regional (the European Union) and national (European countries) regulation of food supplements. The definition of the supplement category is given. The contemporary issues of nutrition in developed countries are discussed, and the essential role of food supplements in the diet is emphasized. In particular, the use of vitamins, minerals, botanicals and their chemical constituents in food supplements as well as the issue of setting maximum daily limits are discussed. The positive lists of vitamins, minerals and their chemical modifications are presented. The paper also outlines aspects of supplement safety, requirements for their labelling and pre-market notification procedure.

  2. Evaluation of the food safety training for food handlers in restaurant operations

    National Research Council Canada - National Science Library

    Sung-Hee Park; Tong-Kyung Kwak; Hye-Ja Chang

    2010-01-01

    .... The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed...

  3. Food safety practices among Norwegian consumers.

    Science.gov (United States)

    Røssvoll, Elin Halbach; Lavik, Randi; Ueland, Øydis; Jacobsen, Eivind; Hagtvedt, Therese; Langsrud, Solveig

    2013-11-01

    An informed consumer can compensate for several potential food safety violations or contaminations that may occur earlier in the food production chain. However, a consumer can also destroy the work of others in the chain by poor food handling practices, e.g., by storing chilled ready-to-eat foods at abusive temperatures. To target risk-reducing strategies, consumer groups with high-risk behavior should be identified. The aim of this study was to identify demographic characteristics associated with high-risk food handling practices among Norwegian consumers. More than 2,000 randomly selected Norwegian consumers were surveyed, and the results were analyzed with a risk-based grading system, awarding demerit points for self-reported food safety violations. The violations were categorized into groups, and an ordinary multiple linear regression analysis was run on the summarized demerit score for each group and for the entire survey group as a whole. Young and elderly men were identified as the least informed consumer groups with the most unsafe practices regarding food safety. Single persons reported poorer practices than those in a relationship. People with higher education reported poorer practices than those with lower or no education, and those living in the capital of Norway (Oslo) reported following more unsafe food practices than people living elsewhere in Norway. Men reported poorer food safety practices than women in all categories with two exceptions: parboiling raw vegetables before consumption and knowledge of refrigerator temperature. These findings suggest that risk-reducing measures should target men, and a strategy is needed to change their behavior and attitudes.

  4. Pet food safety: the roles of government, manufacturers, and veterinarians.

    Science.gov (United States)

    Eirmann, Laura; Cowell, Christopher; Thompson, Larry

    2012-01-01

    Food safety is of concern for both human and companion animal health. Government agencies, pet food manufacturers, and veterinarians play crucial roles in ensuring the safety of pet food and safeguarding pets and their owners. Recent legislation will increase the governmental role in regulating pet food and will affect many manufacturers. Veterinarians continue to play a vital role by recognizing and reporting pet food safety issues and by educating clients on matters related to pet food safety.

  5. Food safety, consumer trust in livestock farmers and purchase likelihood

    OpenAIRE

    Yee, Wallace Man Shek

    2002-01-01

    Food safety is an important issue facing consumers, the food industry and the government. Since consumers cannot themselves easily assess food safety risks, their perception of food safety is in part a matter of trust in the food chain. This study focuses on livestock farmers and investigates the causal relationship between the factors which determine consumer trust regarding food safety and in turn their purchase likelihood. The main research questions are: 1) What are the key...

  6. A macromarketing perspective on food safety regulation

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Aschemann-Witzel, Jessica

    2012-01-01

    This article discusses the implementation and diffusion of mandatory and voluntary food safety regulations from a marketing systems perspective, and specifically applies this framework to an analysis of the antecedents and implications of the Danish 2003 ban on trans-fatty acids (TFAs......, insights from the analysis are used as a starting point for a discussion of how public authorities, food marketers, and macromarketing researchers can apply the marketing systems perspective when designing, managing, and studying future cases of food safety regulation.......). The analysis is based on reviews of published material and on interviews with food marketers, nutrition experts, and policy makers. It is established that the ban was implemented due to scientific proof of health risks associated with the intake of TFAs but also as a result of aligned interests and efforts...

  7. Food Safety Knowledge and Beliefs of Middle School Children: Implications for Food Safety Educators

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Abbot, Jaclyn Maurer; Quick, Virginia

    2010-01-01

    To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food-handling responsibilities of middle school youth and obstacles they face in practicing safe food handling…

  8. Perspectives for food research and European collaboration in the European Research Area and the new Framework Programme.

    Science.gov (United States)

    Breslin, L

    2001-08-01

    Since 1987, successive framework programmes have contributed to strengthen European food research through the establishment of networks between research institutions, universities and companies from various European countries. In the FAIR programme (1994-1998), 118 research projects comprising nearly 1,000 participants from the European Union and Associated States have been supported in the food area with a European funding of about [symbol: see text] 108 million. Within the Quality of Life and Management of Living Resources programme (1998-2002), food research is mostly supported within the key action 'food, nutrition and health' with a budget of [symbol: see text] 290 million. After the first four deadlines, 735 eligible research proposals have already been received. Further to their evaluation by a panel of independent experts, 108 proposals have been funded or selected for funding representing a total contribution of about [symbol: see text] 168 million. Among those, several clusters of projects are now running on important topics such as probiotics, coeliac diseases, mycotoxins, GMO, safety and food for the elderly. In addition, technology stimulation measures are largely benefiting SMEs to foster their innovation potential. In January 2000, the European Commission adopted a Communication entitled "Towards the European Research Area (ERA)" with the objective to contribute to developing better framework conditions for research in Europe. On 21 February 2001, the Commission adopted proposals to be submitted to the European Parliament and Council for the next framework programme for research and innovation (2002-2006). The new framework programme that is becoming one of the financial instruments of the ERA aims at catalysing the integration of European research by: strengthening of links between the Community research effort and national and regional research policies; concentrating on a limited number of priority fields or research to which activities at the

  9. A European regional analysis of selected food consumption statements

    DEFF Research Database (Denmark)

    Askegaard, Søren

    1993-01-01

    This paper examines different European regions of food culture. It does so by analyzing statements about food attitudes and food consumption from a general, commercial life style survey. The data were collected in 1989 through 20.000 interviews in European countries broken down into 80 regions. T...... for more advanced statistical analysis, this paper should definitely be regarded as a work progress paper, incomplete as it is....

  10. Food safety standards in the fresh produce supply chain: advantages and disadvantages

    NARCIS (Netherlands)

    Uyttendaele, M.; Jacxsens, L.; Boxstael, Van S.; Kirezieva, K.; Luning, P.

    2015-01-01

    Abstract : Food safety standards in the fresh produce supply chain are discussed in view of the outcomes of a European Union Directorates General (EU DG) Research project FP7 Veg-i-Trade ‘Impact of climate change and international trade on the safety of fresh produce’. Various standards are outlined

  11. Why consumers behave as they do with respect to food safety and risk information

    DEFF Research Database (Denmark)

    Verbeke, Wim; Frewer, Lynn J.; Scholderer, Joachim

    2007-01-01

    In recent years, it seems that consumers are generally uncertain about the safety and quality of their food and their risk perception differs substantially from that of experts. Hormone and veterinary drug residues in meat persist to occupy a high position in European consumers' food concern...... rankings. The aim of this contribution is to provide a better understanding to food risk analysts of why consumers behave as they do with respect to food safety and risk information. This paper presents some cases of seemingly irrational and inconsistent consumer behaviour with respect to food safety...... and risk information and provides explanations for these behaviours based on the nature of the risk and individual psychological processes. Potential solutions for rebuilding consumer confidence in food safety and bridging between lay and expert opinions towards food risks are reviewed. These include...

  12. Statistical aspects of food safety sampling.

    Science.gov (United States)

    Jongenburger, I; den Besten, H M W; Zwietering, M H

    2015-01-01

    In food safety management, sampling is an important tool for verifying control. Sampling by nature is a stochastic process. However, uncertainty regarding results is made even greater by the uneven distribution of microorganisms in a batch of food. This article reviews statistical aspects of sampling and describes the impact of distributions on the sampling results. Five different batch contamination scenarios are illustrated: a homogeneous batch, a heterogeneous batch with high- or low-level contamination, and a batch with localized high- or low-level contamination. These batch contamination scenarios showed that sampling results have to be interpreted carefully, especially when heterogeneous and localized contamination in food products is expected.

  13. Promoting Food Safety and Food Security in Rural Tourism Destination

    Directory of Open Access Journals (Sweden)

    Sikhiram N.

    2014-01-01

    Full Text Available This study was conducted at two villages, Ban Mae Kampong, Mae On, Chiang Mai and Ban Pa Miang, Muang, Lampang, Northern Thailand. This community is supported by Thai government tourism ministry to develop their skills in order to create and offer rural tourism. The study focus on community member groups who are involved with rural tourism activities; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration and preparation of safety indigenous food menu and food security management where will support rural tourism community objectives. This study was carried out as in a participatory stage which included various seminars and workshops of rural tourism management concluded from homestay services, Thai herbs medication beneficiary, basic and applied nutrition concepts, indigenous healthy food productivity with standardized recipes, food safety handling and food security management for preparing food for themselves as well as suitable for tourism consumption. In addition of this useful vegetarian calendar information, which is highly appropriate serving as a tool for their daily meal management.

  14. FOOD safety and hygiene - Systematic layout planning of food processes

    NARCIS (Netherlands)

    Van Donk, DP; Gaalman, G

    2004-01-01

    Hygiene and food safety have been dealt with from different fields of science such as biology and health, and from different angles such as HACCP and GMP. Little systematically ordered knowledge is available for the analysis of a layout, taking hygienic factors into account. HACCP and GMP are

  15. Food Safety Tips for College Students

    Science.gov (United States)

    US Department of Agriculture, 2005

    2005-01-01

    When students pack up for college, they take along the basics-- TV, laptop, MP3 player, and cell phone. Many students will arrive at school with a microwave oven, tabletop grill, mini fridge, and toaster oven in tow. Most students, however, don't know there are food safety considerations when cooking with these appliances. The USDA Meat and…

  16. Information systems in food safety management

    NARCIS (Netherlands)

    McMeekin, T.A.; Baranyi, J.; Bowman, J.; Dalgaard, P.; Kirk, M.; Ross, T.; Schmid, S.; Zwietering, M.H.

    2006-01-01

    Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with

  17. ASSESSMENT OF FOOD SAFETY PRACTICES AMONG CASSAVA ...

    African Journals Online (AJOL)

    Philips Olusola

    processing from four Local Government Areas where there is concentration of cassava production and processing activities in the ... Nigerian Television Authority (NTA) News line on the 16th. September, 2012 reported of a family of five ..... oppose food safety practices and regulations [16]. Efforts geared towards training, re-.

  18. Safety assessment of plant food supplements (PFS)

    NARCIS (Netherlands)

    Berg, van den S.J.P.L.; Serra-Majem, L.; Coppens, P.; Rietjens, I.

    2011-01-01

    Botanicals and botanical preparations, including plant food supplements (PFS), are widely used in Western diets. The growing use of PFS is accompanied by an increasing concern because the safety of these PFS is not generally assessed before they enter the market. Regulatory bodies have become more

  19. Why consumers behave as they do with respect to food safety and risk information

    NARCIS (Netherlands)

    Verbeke, W.; Frewer, L.J.; Scholderer, J.; Brabander, de H.F.

    2007-01-01

    In recent years, it seems that consumers are generally uncertain about the safety and quality of their food and their risk perception differs substantially from that of experts. Hormone and veterinary drug residues in meat persist to occupy a high position in European consumers¿ food concern

  20. The role of hazard- and risk-based approaches in ensuring food safety

    NARCIS (Netherlands)

    Barlow, S.M.; Boobis, A.R.; Bridges, J.; Cockburn, A.; Dekant, W.; Hepburn, P.; Houben, G.F.; König, J.; Nauta, M.J.; Schuermans, J.; Bánáti, D.

    2015-01-01

    Background: Food legislation in the European Union and elsewhere includes both hazard- and risk-based approaches for ensuring safety. In hazard-based approaches, simply the presence of a potentially harmful agent at a detectable level in food is used as a basis for legislation and/or risk management

  1. Analysis of School Food Safety Programs Based on HACCP Principles

    Science.gov (United States)

    Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol

    2014-01-01

    Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

  2. Developing and maintaining national food safety control systems ...

    African Journals Online (AJOL)

    The establishment of effective food safety systems is pivotal to ensuring the safety of the national food supply as well as food products for regional and international trade. The development, structure and implementation of modern food safety systems have been driven over the years by a number of developments.

  3. Consumers' awareness of food safety from shopping to eating

    OpenAIRE

    Hlebec, Valentina; Raspor, Peter; Jevšnik, Mojca

    2015-01-01

    Knowledge of food safety among consumers has various dimensions. Due to a number of food-related incidents and reported outbreaks worldwide, consumer confidence has begun to vacillate. The objective of this quantitative survey (n = 1030) was to determine Slovenian consumersć food safety knowledge and practices during purchase, transportation and storage of food, as well as foodhandling practices at home. The study highlighted gaps in food safety knowledge and some critical safety violations r...

  4. Phthalates and food-contact materials: enforcing the 2008 European Union plastics legislation

    DEFF Research Database (Denmark)

    Petersen, Jens Højslev; Jensen, Lisbeth Krüger

    2010-01-01

    The migration of phthalates into foodstuffs from food-contact materials (FCM) is a well-known source of food contamination. In 2005, the European Food Safety Authority finalized its risk assessment for several of the classical phthalate plasticizers. In their risk management procedure the European...... Commission transformed the tolerable daily intakes established by the Authority into legislative limits for phthalates in both plastic and food simulants, while taking exposure from other sources into consideration. These limits have been into force since 1 July 2008. A detailed interpretation...... when controlling foodstuffs packed outside the European Union proved to be an efficient and simple control method. All findings of phthalates were associated with the use of plasticized polyvinylchloride (PVC)....

  5. Climate Change and Food Safety: Beyond Production

    Science.gov (United States)

    Ziska, L. H.; Crimmins, A. R.

    2016-12-01

    There is merited interest in determining the extent of climate disruption on agricultural production and food security. However, additional aspects of food security, including food safety, nutrition and distribution have, overall, received less attention. Beginning in 2013, the U.S. Global Change Research Program as part of the ongoing National Climate Assessment, began a directed effort to evaluate the vulnerability of climate change to these under-represented aspects of food security for developed countries. Based on this extensive review of current science, several key findings were developed: (a) Climate change, including rising temperatures and changes in weather extremes, is expected to increase the exposure of food to certain pathogens and toxins; (b) Climate change will increase human exposure to chemical contaminants in food through several pathways; (c) The nutritional value of agriculturally important food crops, including cereals, will decrease in response to the ongoing increase in atmospheric carbon dioxide; (d) Increases in the frequency or intensity of extreme weather events associated with climate change may disrupt food distribution. These findings will be presented as a means to describe the state of the science and expand on food security research in the broader context of public health and climate change.

  6. Safety of Novel Microbes for Human Consumption: Practical Examples of Assessment in the European Union

    Directory of Open Access Journals (Sweden)

    Theodor Brodmann

    2017-09-01

    Full Text Available Novel microbes are either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Novel microbes are gaining increasing attention for the general aims to preserve and modify foods and to modulate gut microbiota. The use of novel microbes to improve health outcomes is of particular interest because growing evidence points to the importance of gut microbiota in human health. As well, some recently isolated microorganisms have promise for use as probiotics, although in-depth assessment of their safety is necessary. Recent examples of microorganisms calling for more detailed evaluation include Bacteroides xylanisolvens, Akkermansia muciniphila, fructophilic lactic acid bacteria (FLAB, and Faecalibacterium prausnitzii. This paper discusses each candidate's safety evaluation for novel food or novel food ingredient approval according to European Union (EU regulations. The factors evaluated include their beneficial properties, antibiotic resistance profiling, history of safe use (if available, publication of the genomic sequence, toxicological studies in agreement with novel food regulations, and the qualified presumptions of safety. Sufficient evidences have made possible to support and authorize the use of heat-inactivated B. xylanisolvens in the European Union. In the case of A. muciniphila, the discussion focuses on earlier safety studies and the strain's suitability. FLAB are also subjected to standard safety assessments, which, along with their proximity to lactic acid bacteria generally considered to be safe, may lead to novel food authorization in the future. Further research with F. prausnitzii will increase knowledge about its safety and probiotic properties and may lead to its future use as novel food. Upcoming changes in EUU Regulation 2015/2283 on novel food will facilitate the authorization of future novel products and might increase the presence of novel microbes in the food market.

  7. Safety of Novel Microbes for Human Consumption: Practical Examples of Assessment in the European Union.

    Science.gov (United States)

    Brodmann, Theodor; Endo, Akihito; Gueimonde, Miguel; Vinderola, Gabriel; Kneifel, Wolfgang; de Vos, Willem M; Salminen, Seppo; Gómez-Gallego, Carlos

    2017-01-01

    Novel microbes are either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Novel microbes are gaining increasing attention for the general aims to preserve and modify foods and to modulate gut microbiota. The use of novel microbes to improve health outcomes is of particular interest because growing evidence points to the importance of gut microbiota in human health. As well, some recently isolated microorganisms have promise for use as probiotics, although in-depth assessment of their safety is necessary. Recent examples of microorganisms calling for more detailed evaluation include Bacteroides xylanisolvens, Akkermansia muciniphila, fructophilic lactic acid bacteria (FLAB), and Faecalibacterium prausnitzii. This paper discusses each candidate's safety evaluation for novel food or novel food ingredient approval according to European Union (EU) regulations. The factors evaluated include their beneficial properties, antibiotic resistance profiling, history of safe use (if available), publication of the genomic sequence, toxicological studies in agreement with novel food regulations, and the qualified presumptions of safety. Sufficient evidences have made possible to support and authorize the use of heat-inactivated B. xylanisolvens in the European Union. In the case of A. muciniphila, the discussion focuses on earlier safety studies and the strain's suitability. FLAB are also subjected to standard safety assessments, which, along with their proximity to lactic acid bacteria generally considered to be safe, may lead to novel food authorization in the future. Further research with F. prausnitzii will increase knowledge about its safety and probiotic properties and may lead to its future use as novel food. Upcoming changes in EUU Regulation 2015/2283 on novel food will facilitate the authorization of future novel products and might increase the presence of novel microbes in the food market.

  8. European consumers' conceptions of organic food: A review of available research

    OpenAIRE

    Torjusen, Hanne; Sangstad, Lotte; O'Doherty Jensen, Katherine; Kjærnes, Unni

    2004-01-01

    This report is a publication from the project entitled 'Recommendations for Improved Procedures for Securing Consumer Oriented Food Safety and Quality of Certified Organic Foods from a Consumer Perspective' (acronym: 'Organic HACCP'), supported by the European Commission, Fifth Framework Programme, Quality of Life and Management of Living Resources, and co-ordinated by Dr. Kirsten Brandt. The report includes a summary and 9 chapters, which respectively regard a statement of objectives and ...

  9. Benchmarking Global Food Safety Performances: The Era of Risk Intelligence.

    Science.gov (United States)

    Valleé, Jean-Charles Le; Charlebois, Sylvain

    2015-10-01

    Food safety data segmentation and limitations hamper the world's ability to select, build up, monitor, and evaluate food safety performance. Currently, there is no metric that captures the entire food safety system, and performance data are not collected strategically on a global scale. Therefore, food safety benchmarking is essential not only to help monitor ongoing performance but also to inform continued food safety system design, adoption, and implementation toward more efficient and effective food safety preparedness, responsiveness, and accountability. This comparative study identifies and evaluates common elements among global food safety systems. It provides an overall world ranking of food safety performance for 17 Organisation for Economic Co-Operation and Development (OECD) countries, illustrated by 10 indicators organized across three food safety risk governance domains: risk assessment (chemical risks, microbial risks, and national reporting on food consumption), risk management (national food safety capacities, food recalls, food traceability, and radionuclides standards), and risk communication (allergenic risks, labeling, and public trust). Results show all countries have very high food safety standards, but Canada and Ireland, followed by France, earned excellent grades relative to their peers. However, any subsequent global ranking study should consider the development of survey instruments to gather adequate and comparable national evidence on food safety.

  10. Information systems in food safety management.

    Science.gov (United States)

    McMeekin, T A; Baranyi, J; Bowman, J; Dalgaard, P; Kirk, M; Ross, T; Schmid, S; Zwietering, M H

    2006-12-01

    Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with information on microorganisms pertinent to the identification of foodborne pathogens, response of microbial populations to the environment and characteristics of foods and processing conditions are the cornerstone of food safety management systems. Such databases find application in: Identifying pathogens in food at the genus or species level using applied systematics in automated ways. Identifying pathogens below the species level by molecular subtyping, an approach successfully applied in epidemiological investigations of foodborne disease and the basis for national surveillance programs. Predictive modelling software, such as the Pathogen Modeling Program and Growth Predictor (that took over the main functions of Food Micromodel) the raw data of which were combined as the genesis of an international web based searchable database (ComBase). Expert systems combining databases on microbial characteristics, food composition and processing information with the resulting "pattern match" indicating problems that may arise from changes in product formulation or processing conditions. Computer software packages to aid the practical application of HACCP and risk assessment and decision trees to bring logical sequences to establishing and modifying food safety management practices. In addition there are many other uses of information systems that benefit food safety more globally, including: Rapid dissemination of information on foodborne disease outbreaks via websites or list servers carrying commentary from many sources, including the press and interest groups, on the reasons for and consequences of foodborne disease incidents. Active surveillance networks allowing rapid dissemination

  11. FOOD SAFETY REGULATIONS BASED ON REAL SCIENCE

    Directory of Open Access Journals (Sweden)

    Huub LELIEVELD

    2015-10-01

    Full Text Available Differences in regulations result in needless destruction of safe food and hamper food trade. The differences are not just the result of the history of food safety regulations, often developed in times before global cooperation, but are also built in new regulations. It may be responses to media hypes or for other reasons, but in most cases the differences cannot be justified scientifically. A major difficulty is that, due to the developments in analytical techniques the number of chemicals that are found in food is increasing rapidly and chemicals are always suspected to be a safety risk. By far most chemicals are of natural origin but could not be detected in the past because the methods available in the past were not sensitive enough. Demanding the absence of chemicals because the risk they present is unknown, however, would eventually make all food unacceptable. The general public should be shown that everything they eat is chemical, and all food components will be toxic if the amount is too high. It should also be shown that many of these chemicals will also cause illness and death if there is not enough of it as is the case with vitamins and minerals.

  12. Social representations of safety in food services.

    Science.gov (United States)

    Behrens, Jorge H; Vedovato, Gabriela M; Cervato-Mancuso, Ana Maria; Bastos, Deborah H M

    2015-08-01

    This research aimed to evoke and analyze the perceptions of safe food through the perspective of customers at two different food service settings in São Paulo, Brazil. In-depth interviews (N=66) were conducted using a guide with open questions focused on the individual's perceptions of safety, knowledge of food-borne diseases and self-involvement in the food chain. The Collective Subject Discourse (CSD) technique, based on the Theory of Social Representations, was set as the framework for the content analysis of the individual speeches with the aim of writing a collective discourse representing the "voice of the customer". Similarities and differences reflecting different socio-economic backgrounds came up: in general, the interviewees showed concerns about hygiene and good practices and recognized some food hazards, especially those of chemical and biological natures. In situation of social vulnerability, some customers showed greater concern with the guarantee of access to a substantial meal in face of economic constraint. Finally, most customers reported a passive role in the food chain and seemed to transfer to the restaurant staff the entire responsibility for the safety of the meals served therein. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Food safety perceptions and behaviors of Kentucky consumers.

    Science.gov (United States)

    Roseman, Mary; Kurzynske, Janet

    2006-06-01

    In several areas, Kentuckians practice more risky health behaviors than most of the rest of the nation. The Health Belief Model states that individuals with lower perceived risks practice less healthy behaviors. This study sought to determine if this was true for food safety by assessing food safety perceptions and behaviors of Kentucky consumers. Data were collected through a telephone questionnaire based on a survey by the U.S. Food and Drug Administration; 728 respondents participated. Food safety perceptions were analyzed by examining participants' responses to confidence in the safety of the food supply, perception of likelihood of people becoming sick because of foodborne illness, and perception of where food safety problems are most likely to occur. Significant differences were found in food safety perceptions for age, gender, household income, education, and employment in the food industry. Analysis of food safety behaviors revealed differences in food handling behaviors for gender, education level, household income, race, and households with a member aged 65 years or older. Significant relationships were found between respondents' food safety perceptions and behaviors. In general, Kentucky consumers who perceived higher risks exhibited safer food handling behaviors. Strategies to increase the understanding of real and perceived food safety risks in the home combined with strategies that target specific demographic groups may be the most effective approach to improve food handling practices. A better understanding of consumers' food safety risk perceptions and behaviors could lead to more effective food safety education materials and messages.

  14. public health and food safety in the who african region

    African Journals Online (AJOL)

    OMS

    2012-06-04

    Jun 4, 2012 ... Contaminated food continues to cause numerous devastating outbreaks in the African. Region. In Africa, a large proportion of ready-to-eat foods are sold by the informal sector, especially as street foods. The hygienic aspects of vending operations and the safety of these foods are problematic for food safety ...

  15. European food-based dietary guidelines: a comparison and update.

    Science.gov (United States)

    Montagnese, Concetta; Santarpia, Lidia; Buonifacio, Margherita; Nardelli, Arturo; Caldara, Anna Rita; Silvestri, Eufemia; Contaldo, Franco; Pasanisi, Fabrizio

    2015-01-01

    The aim of this study was to review and update information about food-based dietary guidelines (FBDGs) used by European countries. FBDGs from 34 European countries were collected and their pictorial representations, food groupings, and associated messages of healthy eating and behavior were compared. FBDGs from 34 European countries were collected, representing 64% (34 of 53) of all European countries; 74% (28 of 34) are European Union members. Of these FBDGs, 67% (23 of 34) adopt the pyramid as a food guide illustration, and classify foods into five or six groups. The main food groups are grains, vegetables, fruits, and vegetables and fruits as a unified group. Some differences include the modality of food classification. Despite dietary pattern results from geographic conditions and cultural (ethnic) heritages, most nutritional key points are similar among the different European FBDGs: In particular, the basic message is to consume adequate amounts of grains, vegetables, and fruits with moderate intake of fats, sugars, meats, caloric beverages, and salt. Other healthy behaviors are frequently but not always indicated. FBDGs still seem insufficient as far as ethnic peculiarities, agreement on how to group foods, and subgroup population nutritional requirements. Copyright © 2015 Elsevier Inc. All rights reserved.

  16. Identification of unique food handling practices that could represent food safety risks for minority consumers

    National Research Council Canada - National Science Library

    Henley, Shauna C; Stein, Susan E; Quinlan, Jennifer J

    2012-01-01

    ... pathogens. The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices...

  17. Identification of unique food handling practices that could represent food safety risks for minority consumers

    National Research Council Canada - National Science Library

    Henley, Shauna C; Stein, Susan E; Quinlan, Jennifer J

    2012-01-01

    .... The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices...

  18. Consumer's Guide to Food Safety: Severe Storms and Hurricanes

    Science.gov (United States)

    ... Consumer's Guide to Food Safety: Severe Storms and Hurricanes Note: This text-only version of the Guide ... Contacts for Areas Affected by Severe Storms and Hurricanes FOOD SAFETY DURING AN EMERGENCY Did you know ...

  19. Spectroscopic imaging technologies for online food safety and sanitation inspection

    Science.gov (United States)

    The Environmental Microbial and Food Safety Laboratory, ARS, USDA is one of the leading groups for the development of optoelectronic sensing technologies and methodologies for food quality, safety, and sanitation inspection. High throughput hyperspectral and multispectral imaging techniques use Ram...

  20. ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM

    OpenAIRE

    Başaran, Burhan

    2015-01-01

    The increase in the level of welfare of the countriesand the awareness of the consumers have forced the firms in the food sector toseek for new pursuits. In this re­gard, ISO 22000 is the most commonlypreferred food safety system. This study aims to contribute the share­holdersand the researchers studying this topic by in­terpreting the lateststudies in this field and determine the critical relationships inorder to picture an effective and productive implementation ofISO22000 which is one of ...

  1. Bacteriophages and Their Role in Food Safety

    Directory of Open Access Journals (Sweden)

    Sanna M. Sillankorva

    2012-01-01

    Full Text Available The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

  2. Possible health impacts of Bt toxins and residues from spraying with complementary herbicides in genetically engineered soybeans and risk assessment as performed by the European Food Safety Authority EFSA.

    Science.gov (United States)

    Then, Christoph; Bauer-Panskus, Andreas

    2017-01-01

    MON89788 was the first genetically engineered soybean worldwide to express a Bt toxin. Under the brand name Intacta, Monsanto subsequently engineered a stacked trait soybean using MON89788 and MON87701-this stacked soybean expresses an insecticidal toxin and is, in addition, tolerant to glyphosate. After undergoing risk assessment by the European Food Safety Authority (EFSA), the stacked event was authorised for import into the EU in June 2012, including for use in food and feed. This review discusses the health risks associated with Bt toxins present in these genetically engineered plants and the residues left from spraying with the complementary herbicide. We have compared the opinion published by EFSA [1] with findings from other publications in the scientific literature. It is evident that there are several issues that EFSA did not consider in detail and which will need further assessment: (1) There are potential combinatorial effects between plant components and other impact factors that might enhance toxicity. (2) It is known that Bt toxins have immunogenic properties; since soybeans naturally contain many allergens, these immunogenic properties raise specific questions. (3) Fully evaluated and reliable protocols for measuring the Bt concentration in the plants are needed, in addition to a comprehensive set of data on gene expression under varying environmental conditions. (4) Specific attention should be paid to the herbicide residues and their interaction with Bt toxins. The case of the Intacta soybeans highlights several regulatory problems with Bt soybean plants in the EU. Moreover, many of the issues raised also concern other genetically engineered plants that express insecticidal proteins, or are engineered to be resistant to herbicides, or have those two types of traits combined in stacked events. It remains a matter of debate whether the standards currently applied by the risk assessor, EFSA, and the risk manager, the EU Commission, meet the standards

  3. Assessment of food safety practices among cassava processors in ...

    African Journals Online (AJOL)

    Food safety assessment is an effective means of discovering knowledge and data gaps that limit effective risk analysis and at the same time providing information to develop public policies on food safety management. The study assessed the cassava food safety practices among cassava processors in selected rural ...

  4. Systematic Approach to Food Safety Education on the Farm

    Science.gov (United States)

    Shaw, Angela; Strohbehn, Catherine; Naeve, Linda; Domoto, Paul; Wilson, Lester

    2015-01-01

    Food safety education from farm to end user is essential in the mitigation of food safety concerns associated with fresh produce. Iowa State University developed a multi-disciplinary three-level sequential program ("Know," "Show," "Go") to provide a holistic approach to food safety education. This program provides…

  5. 7 CFR 2.18 - Under Secretary for Food Safety.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Under Secretary for Food Safety. 2.18 Section 2.18... Secretaries and Assistant Secretaries § 2.18 Under Secretary for Food Safety. (a) The following delegations of authority are made by the Secretary of Agriculture to the Under Secretary for Food Safety: (1) Related to...

  6. Restaurant Manager and Worker Food Safety Certification and Knowledge

    Science.gov (United States)

    Brown, Laura G.; Le, Brenda; Wong, Melissa R.; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A.

    2017-01-01

    Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N = 387) and workers (N = 365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge. PMID:25361386

  7. Restaurant manager and worker food safety certification and knowledge.

    Science.gov (United States)

    Brown, Laura G; Le, Brenda; Wong, Melissa R; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A

    2014-11-01

    Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N=387) and workers (N=365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge.

  8. European standardization activities on safety of liquid helium cryostats

    CERN Multimedia

    CERN. Geneva

    2016-01-01

    This talk gives a general overview on the challenges of designing safety units for liquid helium cryostats with regard to existing industry standards. It reviews the work of a national working group that published the technical guideline DIN SPEC 4683 in April 2015, which is dedicated to the particular conditions in liquid helium cryostats. Based on both this guideline and equivalent documents from e.g. CEA, CERN, a working group is being formed at the European Committee for Standardization, associated to CEN/TC 268, which will work on a European standard on safety of liquid helium cryostats. The actual status and the schedule of this project are presented.

  9. Safety of nanotechnology in food industries.

    Science.gov (United States)

    Amini, Seyed Mohammad; Gilaki, Marzieh; Karchani, Mohsen

    2014-01-01

    The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it's farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials - such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side-effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns.

  10. Safety of Nanotechnology in Food Industries

    Science.gov (United States)

    Amini, Seyed Mohammad; Gilaki, Marzieh; Karchani, Mohsen

    2014-01-01

    The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side-effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns. PMID:25763176

  11. European food cultures: An exploratory analysis of food related preferences and behaviour in European regions

    DEFF Research Database (Denmark)

    Askegaard, Søren; Madsen, Tage Koed

    Executive summary 1. Despite what may on the face of it seem like an increasing globalization of consumer patterns within the food area, it is relatively clear that major national and regional differences persist. However, in the light of the establishment of the European Single Market from 1993...... and its potential expansion, the relative importance of national boundaries must be expected to diminish whereas other boundaries will become more apparent. One type of boundaries of vital impo to international marketing is the cultural boundaries dividing Europe into regions with individual cultural...... to the point where some people ta about a 'world cuisine'. However, local, national, and regional differences continue to play a decisive role in the way elements, products, and ingredients are combined, and when, how, with what, and with whom they are eaten. 4. This paper explores information about...

  12. Network analytical tool for monitoring global food safety highlights China.

    Directory of Open Access Journals (Sweden)

    Tamás Nepusz

    Full Text Available BACKGROUND: The Beijing Declaration on food safety and security was signed by over fifty countries with the aim of developing comprehensive programs for monitoring food safety and security on behalf of their citizens. Currently, comprehensive systems for food safety and security are absent in many countries, and the systems that are in place have been developed on different principles allowing poor opportunities for integration. METHODOLOGY/PRINCIPAL FINDINGS: We have developed a user-friendly analytical tool based on network approaches for instant customized analysis of food alert patterns in the European dataset from the Rapid Alert System for Food and Feed. Data taken from alert logs between January 2003-August 2008 were processed using network analysis to i capture complexity, ii analyze trends, and iii predict possible effects of interventions by identifying patterns of reporting activities between countries. The detector and transgressor relationships are readily identifiable between countries which are ranked using i Google's PageRank algorithm and ii the HITS algorithm of Kleinberg. The program identifies Iran, China and Turkey as the transgressors with the largest number of alerts. However, when characterized by impact, counting the transgressor index and the number of countries involved, China predominates as a transgressor country. CONCLUSIONS/SIGNIFICANCE: This study reports the first development of a network analysis approach to inform countries on their transgressor and detector profiles as a user-friendly aid for the adoption of the Beijing Declaration. The ability to instantly access the country-specific components of the several thousand annual reports will enable each country to identify the major transgressors and detectors within its trading network. Moreover, the tool can be used to monitor trading countries for improved detector/transgressor ratios.

  13. Food risks and consumer trust : European governance of Avian influenza

    NARCIS (Netherlands)

    Krom, de M.P.M.M.

    2010-01-01

    During the 1990s, many European countries faced one or more food crises, such as bovine spongiform encephalopathy (BSE), E. coli, dioxin residues, and foot-and-mouth disease. These crises were marked by a growing public recognition of food-related risks and the changing nature of these risks, and

  14. Ethnic Heritage Studies: Northern European Foods. Experimental Unit.

    Science.gov (United States)

    Freepartner, Susan

    This teaching guide focuses on the Northern European food heritage. It is part of the Louisville Area Ethnic Heritage Studies Project described in ED 150 043. The materials are designed to foster communication across intercultural/ethnic lines. The objective of this unit is to gain familiarity with and appreciate foods from Scandinavia, the Soviet…

  15. Ethnic Heritage Studies: Southern European Foods. Experimental Unit.

    Science.gov (United States)

    Freepartner, Susan

    This teaching guide focuses on the Southern European food heritage. It is part of the Louisville Area Ethnic Heritage Studies Project described in ED 150 043. The project materials are designed to foster communication across intercultural/ethnic lines. The objective of this unit is to gain familiarity with and appreciate foods from Spain, France,…

  16. HealthLines: 7 Steps to Food Safety

    Science.gov (United States)

    ... compartment. To Find Out More Gateway to Government Food Safety Information www.foodsafety.gov MedlinePlus medlineplus.gov/foodsafety. ... www.fda.gov/Food/FoodborneIllnessContaminants/default.htm USDA Food Safety and Inspection Service: Reporting Problems with Food Products ...

  17. Microbiological Safety of Street Vended Foods in Jigjiga City

    African Journals Online (AJOL)

    GB

    CONCLUSION: This study revealed that there is a reasonable gap on food safety knowledge among street food venders. The microbial ... of street foods sold in the City. KEY WORDS: Microbiological safety, Street vended foods, Isolation, Jigjiga ...... Cheesbrough M. District Laboratory Practice in Tropical Countries. 2nd ed.

  18. Food Safety and Nutrition Information for Kids and Teens

    Science.gov (United States)

    ... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Resources for You Consumers Kids & Teens ... More sharing options Linkedin Pin it Email Print Food Safety & Nutrition Information for Kids and Teens Fun & ...

  19. Food Safety for People with HIV/AIDS

    Science.gov (United States)

    ... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Foodborne Illness & Contaminants People at Risk of Foodborne Illness Food Safety for People with HIV/AIDS Share Tweet ...

  20. Impact of the Global Food Safety Initiative on Food Safety Worldwide: Statistical Analysis of a Survey of International Food Processors.

    Science.gov (United States)

    Crandall, Philip G; Mauromoustakos, Andy; O'Bryan, Corliss A; Thompson, Kevin C; Yiannas, Frank; Bridges, Kerry; Francois, Catherine

    2017-10-01

    In 2000, the Consumer Goods Forum established the Global Food Safety Initiative (GFSI) to increase the safety of the world's food supply and to harmonize food safety regulations worldwide. In 2013, a university research team in conjunction with Diversey Consulting (Sealed Air), the Consumer Goods Forum, and officers of GFSI solicited input from more than 15,000 GFSI-certified food producers worldwide to determine whether GFSI certification had lived up to these expectations. A total of 828 usable questionnaires were analyzed, representing about 2,300 food manufacturing facilities and food suppliers in 21 countries, mainly across Western Europe, Australia, New Zealand, and North America. Nearly 90% of these certified suppliers perceived GFSI as being beneficial for addressing their food safety concerns, and respondents were eight times more likely to repeat the certification process knowing what it entailed. Nearly three-quarters (74%) of these food manufacturers would choose to go through the certification process again even if certification were not required by one of their current retail customers. Important drivers for becoming GFSI certified included continuing to do business with an existing customer, starting to do business with new customer, reducing the number of third-party food safety audits, and continuing improvement of their food safety program. Although 50% or fewer respondents stated that they saw actual increases in sales, customers, suppliers, or employees, significantly more companies agreed than disagreed that there was an increase in these key performance indicators in the year following GFSI certification. A majority of respondents (81%) agreed that there was a substantial investment in staff time since certification, and 50% agreed there was a significant capital investment. This survey is the largest and most representative of global food manufacturers conducted to date.

  1. Is embedding entailed in consumer valuation of food safety characteristics?

    DEFF Research Database (Denmark)

    Mørkbak, Morten Raun; Christensen, Tove; Gyrd-Hansen, Dorte

    2011-01-01

    Consumers' preferences for food safety characteristics are investigated with a particular focus on the existence of an embedding effect. Embedding exists if consumer valuation of food safety is insensitive to scope. We conduct between-attribute external tests for embedding in two choice experiments...... concerning the value of food safety attributes in minced pork and chicken breasts. We find no evidence of embedding neither when using food safety attributes that are not close substitutes and which exhibit both private and public good characteristics, nor when using food safety attributes that are closer...

  2. Food Safety Risk Assessment in Whole Food Supply Chain Based on Catastrophe Model

    OpenAIRE

    Shangmei Zhao; Xuemei Yang

    2013-01-01

    The objective of this study was to develop a food safety-risk assessment model for the whole food supply chain. In order to assess whole risk of food safety, this study designed the evaluation index system from the perspective of the food chain, which considered agricultural production, food processing and food consumption three stages. Based on catastrophe model and stability theory, the risk of agricultural production, food processing and food consumption is evaluated. This study got the va...

  3. Microbiological quality and safety of zoo food.

    Science.gov (United States)

    Richter, E R; al-Sheddy, I

    1990-04-01

    Two types of commercial products for feeding zoo animals (a frozen meat product, referred to as zoo food, and a dry product, referred to as dry food) were microbiologically examined for spoilage organisms (aerobic, psychrotrophic, coliform, Escherichia coli, mold, and yeasts) and pathogens (Salmonella spp., Listeria monocytogenes, and Campylobacter jejuni). Levels of microorganisms in frozen ground zoo food were compared with those in frozen ground beef and frozen ground turkey meat. The level of microbial contaminants in frozen ground zoo meat was found to be similar to that in frozen ground beef and higher than that in frozen ground turkey meat. Sixty percent of the frozen zoo meat samples were Salmonella positive, and all of the samples were L. monocytogenes positive. Dry zoo food was documented to have microbial levels lower than those in frozen zoo meat; the pathogen levels were less than 1/25 g of food. Defrosting zoo meat at 10, 25, and 37 degrees C for 24 h showed that 10 degrees C is the best temperature for defrosting frozen ground zoo meat loaves (length, 9 in. [22.8 cm]; radius, 2 in. [5.1 cm]) without affecting the microbiological quality or safety of the product.

  4. Microwave milk pasteurization without food safety risk

    Directory of Open Access Journals (Sweden)

    Gábor Géczi

    2013-02-01

    Full Text Available 96 Normal 0 false false false CS JA X-NONE According to nutrition science, milk and milk products are essential food for humans. The primary processing of milk includes its storage, separation, homogenization and the pasteurization process as well. The latter is a kind of heat treatment, which has been used to extend the storage life of food since the late 18th century. Although heat treatment of milk can be achieved through the use of microwave technology, the inhomogeneity of electromagnetic fields leads to an uneven distribution of temperature in the food products, therefore precluding their use in industry. The pasteurization operation is very often Critical Controll Point (CCP according of food safety systems. In recent years our research team has developed continuously operating heat treatment pilot-plant equipment, capable of measuring and contrasting the effects of different heat treatment methods, such as thermostat-controlled water baths and microwave energy, on liquid food products. We examined and compared protein, fat and bacterial content in samples of fresh cow milk with heat-treated cow milk samples. In addition, storage experiments were carried out under a microscope and recordings made of fat globules. Our results so far show that the microwave heat treatment is equivalent to the convection manner pasteurization technology, as we found no difference between the heat-treated products.doi:10.5219/260

  5. Optimization of frying process in food safety

    Directory of Open Access Journals (Sweden)

    Quaglia, G.

    1998-08-01

    Full Text Available The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is transferred to the food being fried. As a result, the heat converts water within the food to steam and melts the fat within the food. The steam and fat then migrate from the interior of the food through the exterior and into the oil. Conversely, some of the frying oil is absorbed into the food being fried. The chemistry occurring in the frying oil and in the food being fried includes a myriad of thermal and oxidative reactions involving lipids, proteins, carbohydrates and minor food constituents. Decomposition products by autoxidation above 100°C, polimerization without oxigen between 200-300°C and thermal oxidation at 200°C, can be produced in frying oil and their amounts are related to different chemical and physical parameters such as temperature, heating time, type of oil used and food being fried, oil turnover rate, management of the oil and finally type of equipment used. Different studies have remarked as the toxicity of these by-products, is due to their chemistry and concentration. Since the prime requirement in food quality is the safety of the products, attainable through preventive analysis of the risks and total control through all frying processes, in this work the critical points of particular importance are identify and showed: Oil composition, and in particular its antioxidant capacity. Proper fryer design. Food/oil ratio. Good manufactured practice. Beside the quality screening has to be direct towards the chemical quality evaluation by easy and rapid analysis of oil (colour, polar compounds, free fatty acids and antioxidant capacity and food fried (panel test and/or consumer test. Conclusion, to maintain high quality in the frying medium, choose efficient equipment, select a fat with desirable flavour and good antioxidant capacity, eliminate crackling as soon and often as possible, choose better components with minimal but

  6. Buying behaviour of Western European food retailers

    DEFF Research Database (Denmark)

    Skytte, Hans; Blunch, Niels Johan

    2005-01-01

    The aim of this study has been to analyze important aspects of buying behavior of food retailers, i.e., trade buyers' evaluation of product and vendor attributes, based on a number of background variables, when choosing a new supplier of an already well-known product category. The study encompass...... attributes, and that it is possible to generalise retailers' buying behavior for different food products across countries, retail organizations, and buyers....

  7. European Food and Drink Wholesalers and Sustainability

    Directory of Open Access Journals (Sweden)

    Peter Jones

    2017-01-01

    Full Text Available Purpose- The aim of this paper is to review and reflect on the sustainability agendas and achievements reported by Europe's leading food and drinks wholesalers. Design/Methodology/Approach- The paper begins with a short introduction to corporate sustainability, sustainability reporting and food and drinks wholesaling within Europe and the empirical material for the paper is drawn from reports and information posted on the leading food and drinks wholesalers' corporate websites. Findings- There are marked variations in the extent to which Europe's leading food and drinks wholesalers reported and provided information on their sustainability agendas and achievements. These agendas and achievements embraced a wide range of environmental, social and economic issues but the reporting process had a number of weaknesses that undermine its transparency and credibility. The authors also argue that the leading food and drinks wholesalers' definitions of, and commitments to, sustainability are principally driven by business imperatives as by any fundamental concern to maintain the viability and integrity of natural and social capital. More critically the authors argue that this approach is couched within existing business models centred on continuing growth and consumption Limitations- The paper is a preliminary review of the sustainability agendas and achievements publicly reported by Europe's leading food and drinks wholesalers. Originality- The role of Europe's wholesale sector in addressing sustainability has received scant attention in the academic literature and this paper will interest academics and students in business management and marketing and employees and executives working in the distribution sector of the economy.

  8. Customer satisfaction in European food retailing

    DEFF Research Database (Denmark)

    Juhl, Hans Jørn; Kristensen, Kai; Østergaard, Peder

    2002-01-01

    Customer satisfaction and customer loyalty is becoming an increasingly important factor in modern retailing - a market characterized by slow growth and intense competition. Big non-European chains such as Walmart are already present in some countries and consider to buy some of the retail chains ...... loyalty, supermarket type and ownership structure is studied. The relationship between results after taxes and customer loyalty is documented.......Customer satisfaction and customer loyalty is becoming an increasingly important factor in modern retailing - a market characterized by slow growth and intense competition. Big non-European chains such as Walmart are already present in some countries and consider to buy some of the retail chains...... in other countries, e.g. in the Scandinavian countries. This development will demand even more focus on customer satisfaction and customer loyalty in order to stay in business and may also demand that existing actors on the market place form new coalitions. Promising new partners may be identified, partly...

  9. The analysis of food products retailing in European Union

    Directory of Open Access Journals (Sweden)

    Rapaić Stevan

    2009-01-01

    Full Text Available Author is analyzing a share of food products in the structural profile of retail trade in European Union by presenting areas of retailing in which food, beverages, and tobacco products are predominant. The main task of retailing is to overcome gaps in time and space between production and consumption, in order to meet the needs of consumers. This main task of retailing becomes more difficult considering the fact that the European Union consists of demanding consumers that expect all products, especially food, to be served to them at the most accessible places, in most suitable time, and with prices that coincide with the worth of products. In the structure of retail trade of the European Union, food products can be found in sector of non-specialised in-store retailing (hypermarkets, supermarkets, Cash&Carry stores as well as in sector of specialised in-store food retailing (butcher shops, bakeries, fish markets, etc.. Restructure of retailing, internationalization, and concentration of total retail trade network are only some of the basic trends in contemporary retail sale of food products in the European Union, that are being explored in this text.

  10. Use of nanotechnology in food processing, packaging and safety ...

    African Journals Online (AJOL)

    This review focuses on the use of nanotechnologies in food processing and packaging with special attention to their reflection on food quality and safety. The topic of this review includes application of nanotechnology in food processing, application of nanotechnology in food packaging and food contact materials, ...

  11. Association between traditional food consumption and motives for food choice in six European countries.

    Science.gov (United States)

    Pieniak, Zuzanna; Verbeke, Wim; Vanhonacker, Filiep; Guerrero, Luis; Hersleth, Margrethe

    2009-08-01

    This study investigates the association between traditional food consumption and motives for food choice in six European countries. Cross-sectional data were collected through the TRUEFOOD pan-European consumer survey (n = 4828) with samples representative for age, gender and region in Belgium, France, Italy, Norway, Poland and Spain. Importance attached to familiarity with a product is found to be strongly and positively associated with general attitude toward traditional food as well as traditional food consumption. The importance attached to convenience was negatively related to both general attitude toward traditional food and traditional food consumption, while the importance of weight control negatively influenced the general attitude. Natural content of food was positively associated with the attitude toward traditional food and traditional food consumption. The importance of price when purchasing food failed to be significantly related with general attitude and traditional food consumption both for the pooled sample as well as within each country except in Spain. The proposed model contributes to a better understanding of factors shaping the image and influencing the consumption of traditional foods in Europe. General attitude toward traditional foods, familiarity, and importance of food naturalness emerged as drivers for traditional food consumption. Importance attached to convenience and health acted as direct barriers to traditional food consumption, whereas importance of weight control emerged as an indirect barrier through lowering general attitude toward traditional foods.

  12. Assessing Food Safety Risk in Global Supply Chain

    OpenAIRE

    Shirani, Mohsen

    2016-01-01

    Despite many attempts in the food safety risk assessment, there are a few studies and methods to cover the entire food supply chain. This study introduce a new model to perform the food risk assessment considering human factor along the entire food supply chain. The multi-discipline methodology of risk assessment tool, in combination of Key Performance Indicators (KPIs) has been applied in order to assess high safety risk point along the entire supply chain of food products. The method has be...

  13. U.S. Food System Working Conditions as an Issue of Food Safety.

    Science.gov (United States)

    Clayton, Megan L; Smith, Katherine C; Pollack, Keshia M; Neff, Roni A; Rutkow, Lainie

    2017-02-01

    Food workers' health and hygiene are common pathways to foodborne disease outbreaks. Improving food system jobs is important to food safety because working conditions impact workers' health, hygiene, and safe food handling. Stakeholders from key industries have advanced working conditions as an issue of public safety in the United States. Yet, for the food industry, stakeholder engagement with this topic is seemingly limited. To understand this lack of action, we interviewed key informants from organizations recognized for their agenda-setting role on food-worker issues. Findings suggest that participants recognize the work standards/food safety connection, yet perceived barriers limit adoption of a food safety frame, including more pressing priorities (e.g., occupational safety); poor fit with organizational strategies and mission; and questionable utility, including potential negative consequences. Using these findings, we consider how public health advocates may connect food working conditions to food and public safety and elevate it to the public policy agenda.

  14. Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

    NARCIS (Netherlands)

    Roos, Y.; Fryer, P.J.; Knorr, D.; Schuchmann, H.P.; Schroën, C.G.P.H.; Schutyser, M.A.I.; Trystram, G.; Windhab, E.J.

    2016-01-01

    A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using

  15. Teaching microbiological food safety through case studies

    Directory of Open Access Journals (Sweden)

    Florence Dubois-Brissonnet

    2015-10-01

    Full Text Available Higher education students usually ask for more training based on case studies. This was addressed by designing a specific food safety module (24 hours in which students were shown how to predict microbiological risks in food products i.e. they were asked to determine product shelf-life according to product formulation, preservation methods and consumption habits using predictive microbiology tools. Working groups of four students first identified the main microbiological hazards associated with a specific product. To perform this task, they were given several documents including guides for good hygiene practices, reviews on microbiological hazards in the food sector, flow sheets, etc…  After three-hours of work, the working groups prepared and gave an oral presentation in front of their classmates and professors. This raised comments and discussion that allowed students to adjust their conclusions before beginning the next step of their work. This second step consisted in the evaluation of the safety risk associated with the two major microbiological hazards of the product studied, using predictive microbiology. Students then attended a general lecture on the different tools of predictive microbiology and tutorials (6 hours that made them familiar with the modelling of bacterial growth or inactivation. They applied these tools (9 hours to predict the shelf-life of the studied product according to various scenarios of preservation (refrigeration, water activity, concentration of salt or acid, modified atmosphere, etc… and/or consumption procedures (cooking. The module was concluded by oral presentations of each working group and included student evaluation (3 hours.

  16. Transport fire safety engineering in the European Union - project TRANSFEU

    Directory of Open Access Journals (Sweden)

    Jolanta Maria RADZISZEWSKA-WOLIŃSKA

    2011-01-01

    Full Text Available Article presents European Research project (of FP7-SST-2008-RTD-1 for Surface transportation TRANSFEU. Projects undertakes to deliver both a reliable toxicity measurement methodology and a holistic fire safety approach for all kind of surface transport. It bases on a harmonized Fire Safety Engineering methodology which link passive fire security with active fire security mode. This all embracing system is the key to attain optimum design solutions in respect to fire safety objectives as an alternative to the prescriptive approach. It will help in the development of innovative solutions (design and products used for the building of the surface transport which will better respect the environment.In order to reach these objectives new toxicity measurement methodology and related classification of materials, new numerical fire simulation tools, fire test methodology (laboratory and full scale and a decisive tool to optimize or explore new design in accordance to the fire safety requirements will be developed.

  17. Household food safety awareness of selected urban consumers in Jamaica.

    Science.gov (United States)

    Knight, Peter G; Jackson, Jose C; Bain, Brendan; Eldemire-Shearer, Denise

    2003-07-01

    Home interviews of 110 randomly selected householders representing three distinct socio-economic groups in North Central St Andrew, an urban community in Jamaica, were conducted during January-March 1999. Respondents were interviewed about their awareness of safe food handling, risk perception, food handling practices and attitude to food safety issues. The majority of respondents reported a fairly high knowledge of safe food handling practices; however, more than one-half were unfamiliar with the correct procedure for freezing and thawing of foods. Householders were very concerned about the food they purchased for preparation at home, displayed strong concerns about sanitation of food handling establishments, food handlers practices, and the appearance of foods purchased. The majority of respondents had never contacted their local Health Department or the Ministry of Health regarding food safety concerns. Diarrhea, stomach pain, vomiting and nausea were reported as the major symptoms of food-borne illness, while animal foods including dairy, beef, chicken, pork and fish/shellfish were implicated as the main source of food borne illnesses. There were no significant differences (Pfood and shopping options, respectively. These findings raise concerns about consumer food safety knowledge and practices in Jamaica. It is suggested that a national knowledge, awareness and practices survey should be conducted, followed by a properly designed food safety public education campaign, to enhance household food safety awareness in Jamaica.

  18. New nutritional data on traditional foods for European food composition databases.

    Science.gov (United States)

    Costa, H S; Vasilopoulou, E; Trichopoulou, A; Finglas, P

    2010-11-01

    There are many different cultures within Europe, each with its own distinct dietary habits. Traditional foods are the key elements that differentiate the dietary patterns of each country. Unfortunately, in most countries, there is little information on the nutritional composition of such foods. Therefore, there is a need to study traditional foods to preserve these elements of European culture and, if possible, enrich and improve dietary habits across the continent. The Traditional Foods work package within the European Food Information Resource (EuroFIR) project aimed to provide new nutritional data on traditional foods for use in national food composition tables. A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes in selected European countries. Traditional foods were selected on the basis of the EuroFIR definition of the term 'traditional food' and prioritized according to specific criteria. From the prioritized list, the five traditional foods per country to be investigated were selected to represent a full course meal. Protocols with guidelines for the recording of traditional recipes, the collection, preparation and distribution of laboratory samples, as well as quality requirements for laboratory selection, were developed to establish a common approach for use by all countries for the acquisition of reliable data. The traditional character of the selected foods has been documented and traditional recipes have been recorded. Chemical analyses to determine the nutritional composition of 55 traditional foods were performed and the data were evaluated and fully documented according to EuroFIR standards. Information on food description, the recipe, component identification, sampling plan, sample handling, analytical method and performance was collected for each of the 55 investigated traditional foods. This common methodology for the systematic study of traditional foods will enable

  19. Recipe Modification Improves Food Safety Practices during Cooking of Poultry.

    Science.gov (United States)

    Maughan, Curtis; Godwin, Sandria; Chambers, Delores; Chambers, Edgar

    2016-08-01

    Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness.

  20. Overview of sustainability initiatives in European food retail sector

    OpenAIRE

    Chkanikova, Olga; Mont, Oksana

    2011-01-01

    This study aims to provide a comprehensive overview of sustainability practices in food retailing sector. Report is structured to reflect on overall sustainability trends among European food retailers, outline drivers and barriers to address sustainability issues in retailer’s supply chain operations and provide classification of sustainability initiatives undertaken by EU retail organizations that could be classified as forerunners in environmental field. Proposed classification embraces wi...

  1. Legitimacy and Reputation in the Institutional Field of Food Safety

    DEFF Research Database (Denmark)

    Merkelsen, Henrik

    2013-01-01

    The overall objective of this study is to examine how the institutional context of food safety affects and is affected by concerns for legitimacy and reputation. The paper employs a neo-institutional approach to analyzing the institutional field of food safety in a case study of a multinational...... food service provider where a tension between conflicting institutional logics implied a reputational challenge. The study shows how food safety as a well-defined operational risk is transformed into a high-priority reputational risk and how actors in the field of food safety are caught in a state...... of mutual distrust, partly as a consequence of an intense politicization of food risk over the past years and partly as a result of their respective concerns for legitimacy. The study points to how the field of food safety is colonized by a reputational logic that is paradoxically reproduced by actors...

  2. Canadian Consumer Food Safety Practices and Knowledge: Foodbook Study.

    Science.gov (United States)

    Murray, Regan; Glass-Kaastra, Shiona; Gardhouse, Christine; Marshall, Barbara; Ciampa, Nadia; Franklin, Kristyn; Hurst, Matt; Thomas, M Kate; Nesbitt, Andrea

    2017-10-01

    Understanding consumers' food safety practices and knowledge supports food safety education for the prevention of foodborne illness. The objective of this study was to describe Canadian consumer food safety practices and knowledge. This study identifies demographic groups for targeted food safety education messaging and establishes a baseline measurement to assess the effectiveness of food safety interventions over time. Questions regarding consumer food safety practices and knowledge were included in a population-based telephone survey, Foodbook, conducted from November 2014 to March 2015. The results were analyzed nationally by age group and by gender. The results showed that approximately 90% of Canadians reported taking the recommended cleaning and separating precautions when handling raw meat to prevent foodborne illness. Only 29% of respondents reported using a food thermometer when cooking any meat, and even fewer (12%) reported using a food thermometer for small cuts of meat such as chicken pieces. The majority (>80%) of Canadians were aware of the foodborne illness risks related to chicken and hamburger, but fewer (food safety education in Canada should focus on increasing people's awareness of high-risk foods, specifically foods for which the awareness of risk found in this study was low; targeting messaging to demographic groups as appropriate; and promoting the use of food thermometers when cooking meat and poultry.

  3. Foodomics and Food Safety: Where We Are

    Directory of Open Access Journals (Sweden)

    Uroš Andjelković

    2017-01-01

    Full Text Available The power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst’s skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

  4. ENHANCING FOOD SAFETY AND STABILITY THROUGH IRRADIATION: A REVIEW

    Directory of Open Access Journals (Sweden)

    Manzoor Ahmad Shah

    2014-04-01

    Full Text Available Food irradiation is one of the non thermal food processing methods. It is the process of exposing food materials to the controlled amounts of ionizing radiations such as gamma rays, X-rays and accelerated electrons, to improve microbiological safety and stability. Irradiation disrupts the biological processes that lead to decay of food quality. It is an effective tool to reduce food-borne pathogens, spoilage microorganisms and parasites; to extend shelf-life and for insect disinfection. The safety and consumption of irradiated foods have been extensively studied at national levels and in international cooperations and have concluded that foods irradiated under appropriate technologies are both safe and nutritionally adequate. Specific applications of food irradiation have been approved by national legislations of more than 55 countries worldwide. This review aims to discuss the applications of irradiation in food processing with the emphasis on food safety and stability.

  5. Development of an On-line Food Safety Training Course for Food Distributors.

    OpenAIRE

    Barker-Smith, Anne

    2010-01-01

    Food Distribution is integral to the food supply system in the United States. Our food comes from many sources and must be shipped to many more before the consumer is able to take control. Product handling and storage conditions during this phase are critical to the overall quality and safety of the food. Having worked for a major foodservice distribution organization in the area of quality assurance, for 25 years, it became apparent that food quality and food safety was becoming more and ...

  6. An analysis of Western European food retailers' buying behaviour

    DEFF Research Database (Denmark)

    Skytte, Hans; Blunch, Niels Johan

    In this paper, a project analysing food retailers' buying behaviour is presented. A conjoint analysis has been conducted in 17 Western European countries. The project encompasses the retail buyers' buying behaving of pork, fish and cheese products. The paper presents the aim and outline...

  7. The European Food Consumption Validation Project: conclusions and recommendations

    DEFF Research Database (Denmark)

    de Boer, E. J.; Slimani, N.; van 't Veer, P.

    2011-01-01

    Background/Objectives: To outline and discuss the main results and conclusions of the European Food Consumption Validation (EFCOVAL) Project. Subjects/Methods: The EFCOVAL Project was carried out within the EU Sixth Framework Program by researchers in 11 EU countries. The activities focused on (1...

  8. The European Food Consumption Validation Project: conclusions and recommendations

    NARCIS (Netherlands)

    Boer, de E.J.; Slimani, N.; Veer, van 't P.; Boeing, H.; Feinberg, M.; Leclerq, C.; Trolle, E.; Amiano, P.; Andersen, L.F.; Freisling, H.; Geelen, A.; Harttig, U.; Huybrechts, I.; Kaic-Rak, A.; Lafay, L.; Lillegaard, I.T.L.; Ruprich, J.; Vries, de J.H.M.; Ocke, M.C.

    2011-01-01

    Background/Objectives: To outline and discuss the main results and conclusions of the European Food Consumption Validation (EFCOVAL) Project. Subjects/Methods: The EFCOVAL Project was carried out within the EU Sixth Framework Program by researchers in 11 EU countries. The activities focused on (1)

  9. The Melamine Incident: Implications for International Food and Feed Safety

    National Research Council Canada - National Science Library

    Céline Marie-Elise Gossner; Jørgen Schlundt; Peter Ben Embarek; Susan Hird; Danilo Lo-Fo-Wong; Jose Javier Ocampo Beltran; Keng Ngee Teoh; Angelika Tritscher

    2009-01-01

    ...: The melamine event represents one of the largest deliberate food contamination incidents. We provide a description and analysis of this event to determine the global implications on food and feed safety. Discussions...

  10. Assessing food safety and associated food handling practices in street food vending.

    Science.gov (United States)

    Lues, Jan F R; Rasephei, Mpeli R; Venter, Pierre; Theron, Maria M

    2006-10-01

    Street vendors in the city of Bloemfontein were investigated in order to assess the microbiological quality of the food being sold as well as the level of hygiene conditions under which these food stalls operate. The food samples which were collected included beef, chicken and gravy, while surface samples were taken from the food preparation tables and the hands of the vendors. A structured questionnaire and checklist were used in interviews to determine the status of the vending sites and associated food handling practices. The overall microbiological quality of the foods served by the street vendors was found to be within acceptable safety limits, although the presence of specific microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella and yeasts is indicative of a degree of ignorance on the part of the food handlers towards proper hygienic practices.

  11. Food quality and safety: Consumer perception and demand

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2005-01-01

    Research on consumer quality perception is reviewed using the Total Food Quality Model as a structuring device. The relationship between food safety and quality is addressed, and is discussed in the context of research on consumer risk perception. Quality and safety perception is linked to food...... choice and consumer demand, addressing questions of price perception and the validity of willingness-to-pay measurements. It is concluded that food quality and safety are central issues in today's food economics, though many research questions remain to be addressed. Udgivelsesdato: SEP 1...

  12. Food Safety as a contributor to Food Security: global policy concerns & challenges

    Directory of Open Access Journals (Sweden)

    Vijay Kumar Chattu

    2015-12-01

    Full Text Available The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1. Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safety. Many cases of food borne diseases either acute poisoning or chronic exposure are largely under reported. In this globalized world, though the food chain extends over thousands of miles from different continents, an error or contamination in one country can affect the health of consumers on the other part of the world. To ensure full impact, these actions must build on principles of government stewardship, engagement of civil society, (2.According to UN, access to a safe and secure food supply is a basic human right. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. As per Food and Agricultural Organization (FAO, Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life, (3. Based on the definition of Food security, four food security dimensions can be identified: food availability, economic and physical access to food, food utilization and stability over time. Apart from that food security is also affected by Poverty and Climate change.Food safety is an umbrella term that encompasses many aspects like food items handling, preparation and storage of food to prevent illness and injury. The other important issues are chemical, microphysical and microbiological aspects of food safety, (4. Control of

  13. European and International Standards on health and safety in welding

    Science.gov (United States)

    Howe, A.

    2009-02-01

    A number of European and International Standards on health and safety in welding have been published in recent years and work on several more is nearing completion. These standards have been prepared jointly by the International Standards Organization (ISO) and the European Committee for Standardization (CEN). The standards development work has mostly been led by CEN/TC 121/SC 9, with excellent technical input from experts within Europe; but work on the revision of published standards, which has recently gathered pace, is now being carried out by ISO/TC 44/SC 9, with greater international involvement. This paper gives an overview of the various standards that have been published, are being revised or are under development in this field of health and safety in welding, seeking to (i) increase international awareness of published standards, (ii) encourage wider participation in health and safety in welding standards work and (iii) obtain feedback and solicit comments on standards that are currently under development or revision. Such an initiative is particularly timely because work is currently in progress on the revision of one of the more important standards in this field, namely EN ISO 10882:2001 Health and safety in welding and allied processes— Sampling of airborne particles and gases in the operator's breathing zone — Part 1: Sampling of airborne particles.

  14. VERIFICATION OF THE FOOD SAFETY MANAGEMENT SYSTEM IN DEEP FROZEN FOOD PRODUCTION PLANT

    Directory of Open Access Journals (Sweden)

    Peter Zajác

    2010-07-01

    Full Text Available In work is presented verification of food safety management system of deep frozen food. Main emphasis is on creating set of verification questions within articles of standard STN EN ISO 22000:2006 and on searching of effectiveness in food safety management system. Information were acquired from scientific literature sources and they pointed out importance of implementation and upkeep of effective food safety management system. doi:10.5219/28

  15. Dioxins and PCBs in feed and food — Review from European perspective

    Energy Technology Data Exchange (ETDEWEB)

    Malisch, Rainer, E-mail: rainer.malisch@cvuafr.bwl.de; Kotz, Alexander

    2014-09-01

    During the 1990s, a number of adverse contamination incidents focussed the attention of the media and the general public on food safety. This led to the evaluation of safety measures with regard to dioxin intake from food. Important aspects regarding dioxins and PCBs in the food chain are reviewed here, allowing a contextual understanding of the present situation through its chronological developments. About 90–98% of the average exposure of humans to dioxins and PCBs results from dietary intake, with food of animal origin being the predominant source. Therefore, animal feed contributes considerably to the presence of these compounds in food. The detection of the “real” source of a contamination event in the food chain is a complex scientific problem and requires specific knowledge on production processes and changes of patterns during bioaccumulation. This is demonstrated by complex investigations performed in three studies on two continents to identify the source (e.g. from contamination of cow's milk in Germany, to citrus pulp pellets from Brazil as an ingredient in feed, then to contaminated lime for neutralization and finally to a landfill with residues of vinyl chloride monomer production). This example shows also the substantial economic losses resulting from incidents in the food chain and the consequences to global trade. In 2001, the EU Scientific Committee on Food established a group tolerable weekly intake (TWI) of 14 pg WHO-TEQ/kg body weight and concluded that a considerable proportion of the European population would exceed this TWI. On the global level, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) provides scientific advice to the Codex Alimentarius Commission and therefore contributes to harmonized international food standards. In its evaluation of 2001, JECFA derived a provisional tolerable monthly intake (PTMI) of 70 pg TEQ/kg body weight. The sum of the median intake of PCDD/F-TEQ and PCB-TEQ exceeded the PTMI in

  16. Food Safety in Home Kitchens: A Synthesis of the Literature

    Directory of Open Access Journals (Sweden)

    Virginia Quick

    2013-09-01

    Full Text Available Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers’ food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers’ perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers’ food safety attitudes and behaviors and serve to inform future food safety interventions.

  17. Food Safety in Home Kitchens: A Synthesis of the Literature

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Berning, Jacqueline; Martin-Biggers, Jennifer; Quick, Virginia

    2013-01-01

    Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers’ food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers’ perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers’ food safety attitudes and behaviors and serve to inform future food safety interventions. PMID:24002725

  18. Food4Me study: Validity and reliability of Food Choice Questionnaire in 9 European countries

    NARCIS (Netherlands)

    Markovina, J.; Stewart-Knox, B.J.; Rankin, A.; Gibney, M.; Almeida, M.D.V.; Fischer, A.R.H.; Kuznesof, S.A.; Poínhos, R.; Panzone, L.; Frewer, L.J.

    2015-01-01

    This analysis has been conducted to explore the validity and reliability of the Food Choice Questionnaire (FCQ) across 9 European countries. Variation in the factor structure and the perceived importance of food choice motives have been compared cross-nationally. Volunteers (N = 9381) were recruited

  19. Application of the WHO five keys of food safety to improve food ...

    African Journals Online (AJOL)

    Aim: To apply the WHO five keys of food safety in evidence based training programme for food vendors to improve the handling of street food. Methods: A total of 127 food vendors in Accra, the capital city of Ghana were sampled for interviews. Data collection from the vendors focused on (i) food handling practices (ii) ...

  20. Toward a Scalable and Sustainable Intervention for Complementary Food Safety.

    Science.gov (United States)

    Rahman, Musarrat J; Nizame, Fosiul A; Nuruzzaman, Mohammad; Akand, Farhana; Islam, Mohammad Aminul; Parvez, Sarker Masud; Stewart, Christine P; Unicomb, Leanne; Luby, Stephen P; Winch, Peter J

    2016-06-01

    Contaminated complementary foods are associated with diarrhea and malnutrition among children aged 6 to 24 months. However, existing complementary food safety intervention models are likely not scalable and sustainable. To understand current behaviors, motivations for these behaviors, and the potential barriers to behavior change and to identify one or two simple actions that can address one or few food contamination pathways and have potential to be sustainably delivered to a larger population. Data were collected from 2 rural sites in Bangladesh through semistructured observations (12), video observations (12), in-depth interviews (18), and focus group discussions (3). Although mothers report preparing dedicated foods for children, observations show that these are not separate from family foods. Children are regularly fed store-bought foods that are perceived to be bad for children. Mothers explained that long storage durations, summer temperatures, flies, animals, uncovered food, and unclean utensils are threats to food safety. Covering foods, storing foods on elevated surfaces, and reheating foods before consumption are methods believed to keep food safe. Locally made cabinet-like hardware is perceived to be acceptable solution to address reported food safety threats. Conventional approaches that include teaching food safety and highlighting benefits such as reduced contamination may be a disincentive for rural mothers who need solutions for their physical environment. We propose extending existing beneficial behaviors by addressing local preferences of taste and convenience. © The Author(s) 2016.

  1. European and German food legislation facing uncommon foodstuffs.

    Science.gov (United States)

    Grabowski, Nils Th; Klein, Günter; López, Antonio Martínez

    2013-01-01

    In Europe, uncommon foodstuff (UFS, i.e., traditional foods from specific European regions and uncommon ethnic foods from non-EU countries) have been contributing to a diversification of the food supply. E-commerce and specialized retail shops are the main sources for UFS. This article discusses the legal bases for UFS introduction and evaluation. By means of 35 representative UFS, this article analyses the possibilities of trade and veterinary inspection of these products in Germany, comparing European Union and national food legislation with the many idiosyncrasies the UFS presents. Conservatory legislation bans the trade with endangered species (primates, cetaceans, songbirds), but for many other species, this is a complex matter that may ban only subpopulations from trade. Although introduction of legal UFS is regulated (yet complicated), the lack of appropriate definitions, intra-European trade harmonization, and of sufficient scientific knowledge hampers a satisfactory evaluation of many UFSs, for example, reptile meat or terrestrial insects. In these cases, official inspection would only be very basic.

  2. Review of the regulation and safety assessment of food substances in various countries and jurisdictions.

    Science.gov (United States)

    Magnuson, Bernadene; Munro, Ian; Abbot, Peter; Baldwin, Nigel; Lopez-Garcia, Rebeca; Ly, Karen; McGirr, Larry; Roberts, Ashley; Socolovsky, Susan

    2013-01-01

    This review compares the regulations, definitions and approval processes for substances intentionally added to or unintentionally present in human food in the following specific countries/jurisdictions: Argentina, Australia, Brazil, Canada, China, the European Union, Japan, Mexico, New Zealand, and the United States. This includes direct food additives, food ingredients, flavouring agents, food enzymes and/or processing aids, food contact materials, novel foods, and nanoscale materials for food applications. The regulatory authority of each target jurisdiction/country uses its own regulatory framework and although the definitions, regulations and approval processes may vary among all target countries, in general there are many similarities. In all cases, the main purpose of each authority is to establish a regulatory framework and maintain/enforce regulations to ensure that food consumed and sold within its respective countries is safe. There is a move towards harmonisation of food regulations, as illustrated by Australia and New Zealand and by Mercosur. The European Union has also established regulations, which are applicable for all member states, to establish a common authorisation procedure for direct food additives, flavourings and enzymes. Although the path for approval of different categories of food additives varies from jurisdiction to jurisdiction, there are many commonalities in terms of the data requirements and considerations for assessment of the safety of use of food additives, including the use of positive lists of approved substances, pre-market approval, and a separation between science and policy decisions. The principles applied are largely reflective of the early work by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) committees and JECFA assessments of the safety of food additives for human and animal foods.

  3. Work Plans 2011 – Norwegian Scientific Committee for Food Safety

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2011-01-01

    The annual work plan for 2011 summaries activities for the Scientific Steering Committee and the 9 panels of the Norwegian Scientific Committee for Food Safety (VKM). VKM carries out independent risk assessments for the Norwegian Food Safety Authority across the Authority’s field of responsibility as well as environmental risk assessments of genetically modified organisms for the Directorate for Nature Management.

  4. Relevance of microbial finished product testing in food safety management

    NARCIS (Netherlands)

    Zwietering, M.H.; Jacxsens, L.; Membre, J.M.; Nauta, M.; Peterz, M.

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food.

  5. Food safety in home kitchens: a synthesis of the literature

    National Research Council Canada - National Science Library

    Byrd-Bredbenner, Carol; Berning, Jacqueline; Martin-Biggers, Jennifer; Quick, Virginia

    2013-01-01

    ...; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers' food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based...

  6. Food-safety educational goals for dietetics and hospitality students.

    Science.gov (United States)

    Scheule, B

    2000-08-01

    To identify food-safety educational goals for dietetics and hospitality management students. Written questionnaires were used to identify educational goals and the most important food safety competencies for entry-level dietitians and foodservice managers. The sample included all directors of didactic programs in dietetics approved by the American Dietetic Association and baccalaureate-degree hospitality programs with membership in the Council on Hotel, Restaurant, and Institutional Education. Fifty-one percent of the directors responded. Descriptive statistics were calculated. chi 2 analysis and independent t tests were used to compare educators' responses for discrete and continuous variables, respectively. Exploratory factor analysis grouped statements about food safety competence. Internal consistency of factors was measured using Cronbach alpha. Thirty-four percent of dietetics programs and 70% of hospitality programs required or offered food safety certification. Dietetics educators reported multiple courses with food safety information, whereas hospitality educators identified 1 or 2 courses. In general, the educators rated food-safety competencies as very important or essential. Concepts related to Hazard Analysis and Critical Control Points (HAACP), irradiation, and pasteurization were rated less highly, compared with other items. Competencies related to reasons for outbreaks of foodborne illness were rated as most important. Food safety certification of dietitians and an increased emphasis on HAACP at the undergraduate level or during the practice component are suggested. Research is recommended to assess the level of food-safety competence expected by employers of entry-level dietitians and foodservice managers.

  7. Environmental Regulation and Food Safety: Studies of Protection ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Environmental Regulation and Food Safety: Studies of Protection and Protectionism. Book cover Environmental Regulation and Food Safety: Studies of Protection and Protectionism. Directeur(s) : Veena Jha. Maison(s) d'édition : Edward Elgar, IDRC. 1 janvier 2006. ISBN : 184542512X. 250 pages. e-ISBN : 155250185X.

  8. Constrained consumer practices and food safety concerns in Hanoi

    NARCIS (Netherlands)

    Wertheim-Heck, S.C.O.; Vellema, S.; Spaargaren, G.

    2014-01-01

    Food safety is a widely recognized concern in Vietnam. Public officials, companies and consumers find different ways to address risks of pesticide residues and bacterial contamination related to the use of fresh vegetables in daily diets. The response of the government to these food safety risks

  9. Microbiological Safety of Street Vended Foods in Jigjiga City ...

    African Journals Online (AJOL)

    Background: Food safety problems are particularly becoming an increasingly serious threat to public health in developing countries. This study was conducted to assess microbiological safety of street vended foods from May to November, 2014 in Jigjiga City. Methods: A cross-sectional design was used to answer questions ...

  10. Food safety on the slaughterline: inspection of pig heads

    DEFF Research Database (Denmark)

    Petersen, J.V.; Andersen, Jens Kirk; Sorensen, F.

    2002-01-01

    This paper summarises information on the current inspection procedures for pig heads on the slaughterline and their impact on food safety, and considers the implications for food safety of certain lesions. It is argued that although a modified slaughter and inspection technique would decrease...

  11. Consumer food safety perceptions and practices in a Turkish community.

    Science.gov (United States)

    Zorba, Nükhet Nilüfer Demirel; Kaptan, Meltem

    2011-11-01

    Research has shown that most reported foodborne outbreaks are caused by food prepared and consumed at home, thus emphasizing the importance of consumer food safety knowledge. In this study, 2,000 randomly selected residents from Çanakkale, Turkey, participated in face-to-face interviews to assess their food safety perceptions and practices. Questions covered the attention given to expiration dates, safety certificates, and food additives during shopping; consumption of high-risk foods; safe food handling; storage knowledge; and their source of food safety knowledge. Statistical analyses were done to clarify the differences according to three main aspects: gender, age, and educational level. Results showed that women and middle-aged respondents were significantly more careful during shopping and more interested in food safety issues than men and younger individuals. A significant relationship was found between gender and consumption of high-risk foods, with men consuming more of these foods than women. Furthermore, high-risk foods were more frequently consumed by young participants than by older participants, with more highly educated consumers shopping more consciously. Although most respondents appeared to know proper food handling and storage practices, almost all participants lacked some information on some issues. In order to remove these deficiencies, a brochure was prepared and distributed to people in various parts of the city. In addition, public seminars were organized. However, to ensure that this information results in positive attitude and behavioral changes, seminars should be repeated at specific intervals, and education procedures and processes should be controlled regularly.

  12. Rationale and methods of the European Food Consumption Validation (EFCOVAL) Project.

    Science.gov (United States)

    de Boer, E J; Slimani, N; van 't Veer, P; Boeing, H; Feinberg, M; Leclercq, C; Trolle, E; Amiano, P; Andersen, L F; Freisling, H; Geelen, A; Harttig, U; Huybrechts, I; Kaic-Rak, A; Lafay, L; Lillegaard, I T; Ruprich, J; de Vries, J H; Ocké, M C

    2011-07-01

    standardization in combination with a food propensity questionnaire and modeling of usual intake is a suitable method for pan-European surveillance of nutritional adequacy and food safety among healthy adults and maybe in children aged 7 years and older.

  13. Approaches in the risk assessment of genetically modified foods by the Hellenic Food Safety Authority.

    Science.gov (United States)

    Varzakas, Theodoros H; Chryssochoidis, G; Argyropoulos, D

    2007-04-01

    Risk analysis has become important to assess conditions and take decisions on control procedures. In this context it is considered a prerequisite in the evaluation of GM food. Many consumers worldwide worry that food derived from genetically modified organisms (GMOs) may be unhealthy and hence regulations on GMO authorisations and labelling have become more stringent. Nowadays there is a higher demand for non-GM products and these products could be differentiated from GM products using the identity preservation system (IP) that could apply throughout the grain processing system. IP is the creation of a transparent communication system that encompasses HACCP, traceability and related systems in the supply chain. This process guarantees that certain characteristics of the lots of food (non-GM origin) are maintained "from farm to fork". This article examines the steps taken by the Hellenic Food Safety Authority to examine the presence of GMOs in foods. The whole integrated European legislation framework currently in place still needs to be implemented in Greece. Penalties should be enforced to those who import, process GMOs without special licence and do not label those products. Similar penalties should be enforced to those companies that issue false certificates beyond the liabilities taken by the food enterprises for farmers' compensation. We argue that Greece has no serious reasons to choose the use of GMOs due to the fact that the structural and pedologic characteristics of the Greek agriculture favour the biological and integrated cultivation more. Greece is not in favour of the politics behind coexistence of conventional and GM plants and objects to the use of GMOs in the food and the environment because the processor has a big burden in terms of money, time and will suffer a great deal in order to prove that their products are GMO free or that any contamination is adventitious or technically unavoidable. Moreover, Greece owns a large variety of genetic

  14. Ch. 7: Food Safety, Nutrition, and Distribution

    Science.gov (United States)

    A safe and nutritious food supply is a vital component of food security. Food security, in a public health context, can be summarized as permanent access to a sufficient, safe, and nutritious food supply needed to maintain an active and healthy lifestyle. The impacts of climate change on food produc...

  15. Cooperation and competence in global food chains : perspectives on food quality and safety

    NARCIS (Netherlands)

    Vellema, S.; Boselie, D.M.

    2003-01-01

    Supermarket chains, retailers and wholesalers have made food safety and food quality an integral element of their business strategies. What does this mean for producers in the South, who have to comply with international standards for good agricultural practices as well as with strict food safety

  16. Relevance of microbial finished product testing in food safety management

    DEFF Research Database (Denmark)

    Zwietering, Marcel H.; Jacxsens, Liesbeth; Membré, Jeanne Marie

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food......-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products....... If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro...

  17. What Food is to be Kept Safe and for Whom? Food-Safety Governance in an Unsafe Food System

    Directory of Open Access Journals (Sweden)

    Martha McMahon

    2013-10-01

    Full Text Available This paper argues that discussion of new food-safety governance should be framed by the realization that the dominant food system within which food-safety governance is designed to makes food safe is itself a structural and systemic sources of food un-safety, poor health and a future of food insecurity for many. For some, an appropriate policy response lies in addressing the connections between the food system and diseases such as heart disease, obesity and diabetes. For others it means subsuming food-safety governance within food security governance. For yet others, safe food implies food sovereignty governance and the primacy of a climate change resilient food system. Conventional approaches to food-safety governance are typically framed within a liability model of responsibility that has limited usefulness for addressing institutional, structural or systemic sources of harm such as those critics increasingly attribute to the dominant food system and which are not amenable to remedy by food-safety governance as it is widely understood. One cannot identify critical hazard points where risk is to be managed. These are food-system safety challenges. Because food-safety governance is so deeply political there needs to be greater attention to issues of governance rather than the more usual focus on the technologies of food-safety. Feminist political theorists have much to contribute to re-thinking food-safety governance in the context of diversity and the complexities of power. One could usefully start with the simple questions, “what food is to be kept-safe, for whom and who is the subject of food-safety governance in a post-Westphalian political economic order?” These questions can help unpack both the narrow parochialism and the misleading universalism of food-safety talk. This paper answers that neither the citizens of a particular state (or network of states nor the falsely universalizing identity of ‘the consumer’ are adequate answers

  18. Regulatory bioinformatics for food and drug safety.

    Science.gov (United States)

    Healy, Marion J; Tong, Weida; Ostroff, Stephen; Eichler, Hans-Georg; Patak, Alex; Neuspiel, Margaret; Deluyker, Hubert; Slikker, William

    2016-10-01

    "Regulatory Bioinformatics" strives to develop and implement a standardized and transparent bioinformatic framework to support the implementation of existing and emerging technologies in regulatory decision-making. It has great potential to improve public health through the development and use of clinically important medical products and tools to manage the safety of the food supply. However, the application of regulatory bioinformatics also poses new challenges and requires new knowledge and skill sets. In the latest Global Coalition on Regulatory Science Research (GCRSR) governed conference, Global Summit on Regulatory Science (GSRS2015), regulatory bioinformatics principles were presented with respect to global trends, initiatives and case studies. The discussion revealed that datasets, analytical tools, skills and expertise are rapidly developing, in many cases via large international collaborative consortia. It also revealed that significant research is still required to realize the potential applications of regulatory bioinformatics. While there is significant excitement in the possibilities offered by precision medicine to enhance treatments of serious and/or complex diseases, there is a clear need for further development of mechanisms to securely store, curate and share data, integrate databases, and standardized quality control and data analysis procedures. A greater understanding of the biological significance of the data is also required to fully exploit vast datasets that are becoming available. The application of bioinformatics in the microbiological risk analysis paradigm is delivering clear benefits both for the investigation of food borne pathogens and for decision making on clinically important treatments. It is recognized that regulatory bioinformatics will have many beneficial applications by ensuring high quality data, validated tools and standardized processes, which will help inform the regulatory science community of the requirements

  19. LEADING TRENDS IN THE EUROPEAN FUNCTIONAL FOOD MARKET

    Directory of Open Access Journals (Sweden)

    J. Kozonova

    2015-08-01

    Full Text Available Functional foods market is changing rapidly. Now the market has the highest growth. In the European Union food producers try to fit virtually every product under the "functional" definition. In this article we will review major trends in the EU functional foods market and try to analyze them. It is well known that foods fortified with nutritional and disease-preventing qualities are invigorating the world food industry. Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases. With a fast-emerging middle class, more disposable income, and a greater number of working/more educated women in emerging markets, the worldwide potential for functional foods/beverages is unprecedented. Milk formula, energy drinks, probiotic yogurt, juice drinks, sports drinks, cereal, and biscuits were among the top-performing functional global health and wellness food categories in 2014. There is a breakout of the year's top trends driving the market for functional foods and beverages. A review of recent deal drivers, the fastest-growing products and innovation trends can help businesses identify the most promising entry points to this market.

  20. Behavioral Safety in the Food Services Industry: Challenges and Outcomes

    Science.gov (United States)

    Lebbon, Angela; Sigurdsson, Sigurdur Oli; Austin, John

    2012-01-01

    During the course of a 6-year behavioral safety consult at a food and drink industry site, data were collected on the number of Occupational Safety Health Administration (OSHA) recordable incidents, number of lost and restricted days, and number of peer safety observations. Employees were trained to identify safe and unsafe behavior, conduct peer…

  1. Organizational factors affecting safety implementation in food companies in Thailand.

    Science.gov (United States)

    Chinda, Thanwadee

    2014-01-01

    Thai food industry employs a massive number of skilled and unskilled workers. This may result in an industry with high incidences and accident rates. To improve safety and reduce the accident figures, this paper investigates factors influencing safety implementation in small, medium, and large food companies in Thailand. Five factors, i.e., management commitment, stakeholders' role, safety information and communication, supportive environment, and risk, are found important in helping to improve safety implementation. The statistical analyses also reveal that small, medium, and large food companies hold similar opinions on the risk factor, but bear different perceptions on the other 4 factors. It is also found that to improve safety implementation, the perceptions of safety goals, communication, feedback, safety resources, and supervision should be aligned in small, medium, and large companies.

  2. Consumer Confidence in the Safety of Food and Newspaper Coverage of Food Safety Issues: A Longitudinal Perspective

    NARCIS (Netherlands)

    Jonge, de J.; Trijp, van J.C.M.; Renes, R.J.; Frewer, L.J.

    2010-01-01

    This study develops a longitudinal perspective on consumer confidence in the safety of food to explore if, how, and why consumer confidence changes over time. In the first study, a theory-based monitoring instrument for consumer confidence in the safety of food was developed and validated. The

  3. Food Safety Practices Assessment Tool: An Innovative Way to Test Food Safety Skills among Individuals with Special Needs

    Science.gov (United States)

    Carbone, Elena T.; Scarpati, Stanley E.; Pivarnik, Lori F.

    2013-01-01

    This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with special needs about food safety, the need for effective curricula and tools is also increasing. A…

  4. Consumer confidence in the safety of food and newspaper coverage of food safety issues: a longitudinal perspective.

    Science.gov (United States)

    de Jonge, Janneke; Van Trijp, Hans; Renes, Reint Jan; Frewer, Lynn J

    2010-01-01

    This study develops a longitudinal perspective on consumer confidence in the safety of food to explore if, how, and why consumer confidence changes over time. In the first study, a theory-based monitoring instrument for consumer confidence in the safety of food was developed and validated. The monitoring instrument assesses consumer confidence together with its determinants. Model and measurement invariance were validated rigorously before developments in consumer confidence in the safety of food and its determinants were investigated over time. The results from the longitudinal analysis show that across four waves of annual data collection (2003-2006), the framework was stable and that the relative importance of the determinants of confidence was, generally, constant over time. Some changes were observed regarding the mean ratings on the latent constructs. The second study explored how newspaper coverage of food safety related issues affects consumer confidence in the safety of food through subjective consumer recall of food safety incidents. The results show that the newspaper coverage on food safety issues is positively associated with consumer recall of food safety incidents, both in terms of intensity and recency of media coverage.

  5. Review Over a 3-Year Period of European Union Proficiency Tests for Detection of Staphylococcal Enterotoxins in Food Matrices.

    Science.gov (United States)

    Nia, Yacine; Mutel, Isabelle; Assere, Adrien; Lombard, Bertrand; Auvray, Frederic; Hennekinne, Jacques-Antoine

    2016-04-13

    Staphylococcal food poisoning outbreaks are a major cause of foodborne illnesses in Europe and their notifications have been mandatory since 2005. Even though the European regulation on microbiological criteria for food defines a criterion on staphylococcal enterotoxin (SE) only in cheese and dairy products, European Food Safety Authority (EFSA) data reported that various types of food matrices are involved in staphylococcal food poisoning outbreaks. The European Screening Method (ESM) of European Union Reference Laboratory for Coagulase Positive Staphylococci (EURL CPS) was validated in 2011 for SE detection in food matrices and is currently the official method used for screening purposes in Europe. In this context, EURLCPS is annually organizing Inter-Laboratory Proficiency Testing Trials (ILPT) to evaluate the competency of the European countries' National Reference Laboratories (NRLs) to analyse SE content in food matrices. A total of 31 NRLs representing 93% of European countries participated in these ILPTs. Eight food matrices were used for ILPT over the period 2013-2015, including cheese, freeze-dried cheese, tuna, mackerel, roasted chicken, ready-to-eat food, milk, and pastry. Food samples were spiked with four SE types (i.e., SEA, SEC, SED, and SEE) at various concentrations. Homogeneity and stability studies showed that ILPT samples were both homogeneous and stable. The analysis of results obtained by participants for a total of 155 blank and 620 contaminated samples allowed for evaluation of trueness (>98%) and specificity (100%) of ESM. Further to the validation study of ESM carried out in 2011, these three ILPTs allowed for the assessment of the proficiency of the NRL network and the performance of ESM on a large variety of food matrices and samples. The ILPT design presented here will be helpful for the organization of ILPT on SE detection by NRLs or other expert laboratories.

  6. Building food safety into the company culture: a look at Maple Leaf Foods.

    Science.gov (United States)

    Lone, Jespersen; Huffman, Randy

    2014-07-01

    Maple Leaf Foods learned a hard lesson following its tragic 2008 Listeria outbreak that ended up taking the lives of 23 Canadians. The organization has since 2008 transformed its commitment to food safety with a strong drive and manifest in embedding sustainable food safety behaviours into the existing company culture. Its focus on combining technical risk analysis with behavioural sciences has led to the development and deployment of a food safety strategy deeply rooted in the company values and management commitment. Using five tactics described in this article the organization has been on a journey towards food safety transformation through adoption of best practices for people and systems. The approach to food safety has been one where food safety is treated as a non-competitive issue and Maple Leaf Foods have been open to sharing learning about what happened and how the organization will continue to take a leadership position in food safety to continuously raise the bar for food safety across the industry. Maple Leaf Foods has benefited tremendously by learning about best practice from numerous companies in North America and around the world. The authors believe this brief story will bring value to others as we continue to learn and improve.

  7. Regulatory Issues Associated with Preharvest Food Safety: United States Perspective.

    Science.gov (United States)

    Micallef, Shirley A; Buchanan, Robert L

    2017-07-01

    The preharvest and preslaughter steps of food production constitute a first stage at which food can become contaminated with foodborne and toxigenic pathogens. Contamination at this early stage of food production can lead to amplification as food travels through the production and supply chain, accentuating the crucial need to address hazards and establish science-based metrics that are feasible to implement. This article discusses the preharvest food safety regulatory landscape in the United States, with a specific emphasis on fresh produce crops. Best practices, certification, audit schemes and challenges due to market channels, economies of scales, and grower behavior are considered in relation to the Food Safety Modernization Act. An outlook on the needs to facilitate implementation of the new law, develop educational programs for growers and stakeholders, and continue to better align food safety with environmental goals are presented.

  8. A perspective of food safety laws in Mexico.

    Science.gov (United States)

    Leon, Marco A; Paz, Esmeralda

    2014-08-01

    Mexico, with a population of 112 million, is one of the most interesting countries in the world with regard to food, hunger, domestic food consumption, tourism and international trade, and it deserves an in-depth study to explain the status of its food safety laws. Mexico has a strong and stable emerging economy and is the second country worldwide with regard to the number of free-trade agreements. Nevertheless, more than half the population lives in poverty. However, Mexico is a huge market for food consumption because, in addition to its own population, it receives 20 million international tourists per year. So, multi-national food companies have representatives and facilities throughout the country. This scenario may explain the evolution of food safety laws in Mexico, as well as the challenges that must be faced in order to achieve food safety. © 2013 Society of Chemical Industry.

  9. Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers.

    Science.gov (United States)

    Soon, Jan Mei; Baines, Richard; Seaman, Phillip

    2012-04-01

    Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of "food safety," "food hygiene," "training," "education," "hand washing," "hand hygiene," "knowledge," "attitudes," "practices," "behavior," and "food handlers." Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] ∼ 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI ∼ 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

  10. Food safety. [chemical contaminants and human toxic diseases

    Science.gov (United States)

    Pier, S. M.; Valentine, J. L.

    1975-01-01

    Illness induced by unsafe food is a problem of great public health significance. This study relates exclusively to the occurrence of chemical agents which will result in food unsafe for human consumption since the matter of food safety is of paramount importance in the mission and operation of the manned spacecraft program of the National Aeronautics and Space Administration.

  11. Knowledge and practice of food hygiene and safety among food handlers in fast food restaurants in Benin City, Edo State.

    Science.gov (United States)

    Isara, A R; Isah, E C

    2009-09-01

    To assess the knowledge and practice of food hygiene and safety among food handlers in fast food restaurants in Benin City, Edo State. A descriptive cross-sectional study was carried out among 350 respondents who were selected by means of a systematic sampling method and interviewed using a semi-structured researcher-administered questionnaire. An observational checklist was thereafter used to inspect their personal hygiene status. The mean age of the food handlers was 26.4 +/- 6.1 years. Two hundred and twenty eight (65.1%) were females while 34.9% were males. A majority (98%) of the respondents had formal education. There was good knowledge and practice of food hygiene and safety among the respondents. Knowledge was significantly influenced by previous training in food hygiene and safety (p = 0.002). Food handlers who had worked for longer years in the fast food restaurants had better practice of food hygiene and safety (p = 0.036). The level of education of respondents did not significantly influenced their practice of food hygiene and safety (p = 0.084). Although, 299 (85.4%) food handlers were generally clean, skin lesions was seen in 4 (7.3%) of them. This study showed good knowledge and practice of food hygiene and safety by food handlers in the fast food restaurants in Benin City, but there is need for improvement through training and retraining of food handlers by the management of the restaurants and the local government authorities.

  12. Integrating environmental management into food safety and food packaging in Malaysia: review of the food regulation 1985

    Science.gov (United States)

    Nordin, N. H.; Hara, H.; Kaida, N.

    2017-05-01

    Food safety is an important issue that is related to public safety to prevent the toxicity threats of the food. Management through legal approach has been used in Malaysia as one of the predominant approaches to manage the environment. In this regard, the Food Regulation 1985 has been one of the mechanisms of environmental management through legal approach in controlling the safety of packaged food in food packaging industry in Malaysia. The present study aims to analyse and to explain the implementation of the Food Regulation 1985 in controlling the safety of packaged food in Malaysia and to integrate the concept of environmental management into the food safety issue. Qualitative analysis on the regulation document revealed that there are two main themes, general and specific, while their seven sub themes are included harmful packages, safety packages, reuse packages, polyvinyl chloride (PVC), alcoholic bottle, toys, money and others and iron powder. The implementation of the Food Regulation 1985 in controlling the safety of packaged food should not be regarded solely for regulation purposes but should be further developed for a broader sense of food safety from overcoming the food poisoning.

  13. Food Safety as a contributor to Food Security: global policy concerns & challenges

    OpenAIRE

    Vijay Kumar Chattu

    2015-01-01

    The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1). Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safet...

  14. United States import safety, environmental health, and food safety regulation in China.

    Science.gov (United States)

    Nyambok, Edward O; Kastner, Justin J

    2012-01-01

    China boasts a rapidly growing economy and is a leading food exporter. Since China has dominated world export markets in food, electronics, and toys, many safety concerns about Chinese exports have emerged. For example, many countries have had problems with Chinese food products and food-processing ingredients. Factors behind food safety and environmental health problems in China include poor industrial waste management, the use of counterfeit agricultural inputs, inadequate training of farmers on good farm management practices, and weak food safety laws and poor enforcement. In the face of rising import safety problems, the U.S. is now requiring certification of products and foreign importers, pursuing providing incentives to importers who uphold good safety practices, and considering publicizing the names of certified importers.

  15. Food safety security: a new concept for enhancing food safety measures.

    Science.gov (United States)

    Iyengar, Venkatesh; Elmadfa, Ibrahim

    2012-06-01

    The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

  16. Pesticide safety risk, food chain organization, and the adoption of sustainable farming practices: The case of Moroccan early tomatoes

    OpenAIRE

    Aubert, M.; Bouhsina, Z.; Codron, J.M.; Rousset, S.

    2013-01-01

    Fresh produce pesticide safety risk has grown into a major concern of North European consumers and governments for the last twenty years. Our study expands on safety control issues and gives insights into how fresh vegetable chains organize to comply with retail private safety standards and thus get access to export and modern domestic markets. Most studies on the adoption of good agricultural practice certifications and integrated pest management overlook the influence of food chain organiza...

  17. cDNA Microarray Screening in Food Safety

    Science.gov (United States)

    ROY, SASHWATI; SEN, CHANDAN K

    2009-01-01

    The cDNA microarray technology and related bioinformatics tools presents a wide range of novel application opportunities. The technology may be productively applied to address food safety. In this mini-review article, we present an update highlighting the late breaking discoveries that demonstrate the vitality of cDNA microarray technology as a tool to analyze food safety with reference to microbial pathogens and genetically modified foods. In order to bring the microarray technology to mainstream food safety, it is important to develop robust user-friendly tools that may be applied in a field setting. In addition, there needs to be a standardized process for regulatory agencies to interpret and act upon microarray-based data. The cDNA microarray approach is an emergent technology in diagnostics. Its values lie in being able to provide complimentary molecular insight when employed in addition to traditional tests for food safety, as part of a more comprehensive battery of tests. PMID:16466843

  18. International perspectives on food safety and regulations - a need for harmonized regulations: perspectives in China.

    Science.gov (United States)

    Liu, Xiumei

    2014-08-01

    Food safety is a major livelihood issue and a priority concern in China. Since the Food Safety Law of the People's Republic of China was issued in 2009, the food safety control system has been strengthened through, inter alia, the Food Safety Risk Surveillance System, the Food Safety Risk Assessment System and the Food Safety Standards System. In accordance with the Food Safety Law and regulations for implementation, the Ministry of Health released the 'Twelfth Five-year Plan' of Food Safety Standards. The existing 5000 food-related standards will be integrated. Notwithstanding, the supervision system in China needs to be further improved and strengthened. © 2014 Society of Chemical Industry.

  19. Food Safety and Chemical Contaminants: An Overview a

    Directory of Open Access Journals (Sweden)

    A. Ali

    2004-06-01

    Full Text Available Food safety is a major consumer’s concern worldwide. Although several incidences of food poisoning have placed microbial contamination on the forefront during recent years, health risks due to chemical contamination still remain high. The most often cited chemical contaminants are derived from a variety of sources such as pesticides, environmental chemicals (PCBs. dioxin, heavy metals including lead, mercury, chemical contaminants as a result of food processing (acrylamide, nitrosamines etc., naturally occurring toxicants (glycoalkaloids, mycotoxins, antinutritives etc, chemicals migrating from packaging materials, veterinary drugs and other chemical residues. In addition to the presence of unintentional contaminants, the quality and safety of foods could also be compromised by the addition of certain food additives, phytonutrients, exposure to irradiation and other substances. Food processors and the regulatory and enforcement agencies are facing an ever-increasing challenge to meet the consumer’s demands for safe foods that do not pose health risks or alter their lifestyle. As the food trade expands throughout the world, food safety has become a shared concern among both the developed and developing countries. Although food control systems do exist in the countries of Gulf region, in most of the cases they are not in line with national and international needs and are not able to cope with the new challenges of the modern era. The most appropriate methods to ensure the safety of food supplies are the strengthening of regular surveillance systems, developing methods for the systematic application of risk analysis, risk assessment and risk management strategies, and timely communication of information to develop and enforce the appropriate food safety laws globally as well as the development of international and national cooperation. This paper reviews issues, challenges and solutions to achieve food safety with respect to chemical

  20. A decision support system for the prediction of microbial food safety and food quality.

    NARCIS (Netherlands)

    Wijtzes, T.; Riet, van 't K.; Huis in 't Veld, J.H.J.; Zwietering, M.H.

    1998-01-01

    The development of a method to predict microbial food safety and quality is described. The manufacture of a food from its ingredients is simulated, using a recipe. Food engineering heuristics are combined with models developed in predictive microbiology. Parameter values of ingredients of foods,

  1. Institutions involved in food Safety: World Health Organization (WHO)

    DEFF Research Database (Denmark)

    Schlundt, Jørgen

    2014-01-01

    The World Health Organization (WHO) has been a leading intergovernmental organization in the effort to prevent diseases related to food and improve global food safety and security. These efforts have been focused on the provision of independent scientific advice on foodborne risks, the developmen...... the focus on simple and efficient messaging toward preventing food risks through a better understanding of good food preparation practices in all sectors.......The World Health Organization (WHO) has been a leading intergovernmental organization in the effort to prevent diseases related to food and improve global food safety and security. These efforts have been focused on the provision of independent scientific advice on foodborne risks, the development...... of international food standards, through the work of the Food and Agricultural Organization of the United Nations/WHO Codex Alimentarius Commission, and the support of Member States through direct policy advice as well as through the creation of laboratory and authority networks sharing experience and building...

  2. The role of hazard- and risk-based approaches in ensuring food safety

    DEFF Research Database (Denmark)

    Barlow, Susan M.; Boobis, Alan R.; Bridges, Jim

    2015-01-01

    Background Food legislation in the European Union and elsewhere includes both hazard- and risk-based approaches for ensuring safety. In hazard-based approaches, simply the presence of a potentially harmful agent at a detectable level in food is used as a basis for legislation and/or risk management...... action. Risk-based approaches allow consideration of exposure in assessing whether there may be unacceptable risks to health. Scope and approach The advantages and disadvantages of hazard- and risk-based approaches for ensuring the safety of food chemicals, allergens, ingredients and microorganisms were....../substance present in food. This separation of decision-making can result in hazard-based restrictions on marketing and use, whereas risk-based assessments for those exposed show there is reasonable certainty no harm will result. This in turn can lead to contradictory, confusing and ultimately unnecessary actions...

  3. Preharvest Food Safety Challenges in Beef and Dairy Production.

    Science.gov (United States)

    Smith, David R

    2016-08-01

    Foods of animal origin, including beef and dairy products, are nutritious and important to global food security. However, there are important risks to human health from hazards that are introduced to beef and dairy products on the farm. Food safety hazards may be chemical, biological, or physical in nature. Considerations about protecting the safety of beef and dairy products must begin prior to harvest because some potential food safety hazards introduced at the farm (e.g., chemical residues) cannot be mitigated by subsequent postharvest food processing steps. Also, some people have preferences for consuming food that has not been through postharvest processing even though those foods may be unsafe because of microbiological hazards originating from the farm. Because of human fallibility and complex microbial ecologies, many of the preharvest hazards associated with beef and dairy products cannot entirely be eliminated, but the risk for most can be reduced through systematic interventions taken on the farm. Beef and dairy farms differ widely in production practices because of differences in natural, human, and capital resources. Therefore, the actions necessary to minimize on-farm food safety hazards must be farm-specific and they must address scientific, political, economic, and practical aspects. Notable successes in controlling and preventing on-farm hazards to food safety have occurred through a combination of voluntary and regulatory efforts.

  4. Identification and classification of consumer food-handling behaviors for food safety education.

    Science.gov (United States)

    Medeiros, L C; Kendall, P; Hillers, V; Chen, G; DiMascola, S

    2001-11-01

    To identify key behaviors associated with major food safety pathogen control factors. World Wide Web-based descriptive study with 4 tasks: compile a list of food-handling behaviors from the literature; use Delphi process to build consensus, rank order, and edit lists of behaviors; assess content and construct validity; and review results of Delphi process at a summit meeting of selected experts to make final recommendations for a food safety behavior list. A convenience sample of 10 epidemiologists, 11 food microbiologists, 10 food safety educators, and 10 food safety policy makers was recruited from lists of nationally known experts. Twenty-four experts completed 4 rounds of surveys presented to them via a Web site. Six experts attended a face-to-face meeting to finalize behavior lists. Statistical analyses performed Descriptive statistics and sum of observation data were used to determine rank order and validity. Twenty-nine key food-handling behaviors for maintaining the safety of food and reducing the number of cases and outbreaks of foodborne illness were identified. These were rank-ordered within 5 pathogen control factors: practice personal hygiene, cook foods adequately, avoid cross-contamination, keep foods at safe temperatures, and avoid foods from unsafe sources. This list of rank-ordered behaviors grouped by pathogen control factor should help dietitians and educators confidently teach food safety guidance that will be most effective in preventing illness.

  5. Consumer perception of safety in the agri-food chain

    DEFF Research Database (Denmark)

    Verbeke, Wim; Scholderer, Joachim; Frewer, Lynn J.

    2006-01-01

    and behaviour. Second, this chapter aims at presenting selected cases about consumer perception of safety in the agri-food chain. Topical cases include discussions on microbiological risk (food poisoning), on chemical risk (Coca-Cola), physical risk (GM food), BSE and the role of traceability and labelling......Introduction: The aim of this section is to describe the scope and objectives of this chapter on consumer perception of safety in the agri-food chain. Furthermore, the rationale for taking consumer behavioural issues into account in agri-food safety debates is provided. In order to shed some light...... consumer research. To this end, consumer motivation for food choice and a classical model of consumer decision-making with related information processing concepts and influencing factors are set forth. Particular attention is paid to the potential role of risk perception in shaping consumer attitudes...

  6. Monitoring food safety violation reports from internet forums.

    Science.gov (United States)

    Kate, Kiran; Negi, Sumit; Kalagnanam, Jayant

    2014-01-01

    Food-borne illness is a growing public health concern in the world. Government bodies, which regulate and monitor the state of food safety, solicit citizen feedback about food hygiene practices followed by food establishments. They use traditional channels like call center, e-mail for such feedback collection. With the growing popularity of Web 2.0 and social media, citizens often post such feedback on internet forums, message boards etc. The system proposed in this paper applies text mining techniques to identify and mine such food safety complaints posted by citizens on web data sources thereby enabling the government agencies to gather more information about the state of food safety. In this paper, we discuss the architecture of our system and the text mining methods used. We also present results which demonstrate the effectiveness of this system in a real-world deployment.

  7. Use of Foodomics for Control of Food Processing and Assessing of Food Safety.

    Science.gov (United States)

    Josić, D; Peršurić, Ž; Rešetar, D; Martinović, T; Saftić, L; Kraljević Pavelić, S

    Food chain, food safety, and food-processing sectors face new challenges due to globalization of food chain and changes in the modern consumer preferences. In addition, gradually increasing microbial resistance, changes in climate, and human errors in food handling remain a pending barrier for the efficient global food safety management. Consequently, a need for development, validation, and implementation of rapid, sensitive, and accurate methods for assessment of food safety often termed as foodomics methods is required. Even though, the growing role of these high-throughput foodomic methods based on genomic, transcriptomic, proteomic, and metabolomic techniques has yet to be completely acknowledged by the regulatory agencies and bodies. The sensitivity and accuracy of these methods are superior to previously used standard analytical procedures and new methods are suitable to address a number of novel requirements posed by the food production sector and global food market. © 2017 Elsevier Inc. All rights reserved.

  8. Evaluation of the food safety training for food handlers in restaurant operations.

    Science.gov (United States)

    Park, Sung-Hee; Kwak, Tong-Kyung; Chang, Hye-Ja

    2010-02-01

    This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

  9. 76 FR 45818 - Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small...

    Science.gov (United States)

    2011-08-01

    ... HUMAN SERVICES Food and Drug Administration Burden of Food and Drug Administration Food Safety... FDA Food Safety Modernization Act (FSMA). FSMA provides the Agency with authority under the Federal... public health by helping to ensure the safety and security of the food supply. It enables FDA to focus...

  10. A holistic approach to food safety risks

    NARCIS (Netherlands)

    Marvin, Hans J.P.; Bouzembrak, Yamine; Janssen, Esmée M.; Fels, van der Ine; Asselt, van Esther D.; Kleter, Gijs A.

    2016-01-01

    Production of sufficient, safe and nutritious food is a global challenge faced by the actors operating in the food production chain. The performance of food-producing systems from farm to fork is directly and indirectly influenced by major changes in, for example, climate, demographics, and the

  11. Public worry about specific food safety issues

    NARCIS (Netherlands)

    Miles, S.; Brennan, M.; Kuznesof, S.; Ness, M.; Ritson, C.; Frewer, L.J.

    2004-01-01

    Abstract: Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions that drive acceptance of such potential food hazards, and define people's risk-taking or self-protective behaviours.

  12. A tool to diagnose context riskiness in view of food safety activities and microbiological safety output

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.; Boekel, van M.A.J.S.; Rovira, J.; Uyttendaele, M.; Jacxsens, L.

    2011-01-01

    Stakeholders entail increasing demands on food safety management systems (FSMS) stimulating ongoing efforts of companies to progress to more advanced systems. However, the actual microbiological food safety (FS) output is not only a result of the performance of an FSMS, but it also depends on the

  13. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.

    Science.gov (United States)

    Lupien, John R

    2007-01-01

    Food systems are rapidly changing as world population grows, increasing urbanization occurs, consumer tastes and preferences change and differ in various countries and cultures, large scale food production increases, and food imports and exports grow in volume and value. Consumers in all countries have become more insistent that foods available in the marketplace are of good quality and safe, and do not pose risks to them and their families. Publicity about food risk problems and related risks, including chemical and microbiological contamination of foods, mad-cow disease, avian flu, industrial chemical contamination all have made consumers and policy makers more aware of the need of the control of food safety risk factors in all countries. To discuss changes in food systems, and in consumer expectations, that have placed additional stress on the need for better control of food safety risks. Food producers, processors, and marketers have additional food law and regulations to meet; government agencies must increase monitoring and enforcement of adequate food quality and safety legislation and coordinate efforts between agriculture, health, trade, justice and customs agencies; and academia must take action to strengthen the education of competent food legislation administrators, inspectorate, and laboratory personnel for work in government and industry, including related food and food safety research . Both Government and the food industry must assure that adequate control programs are in place to control the quality and safety of all foods, raw or processed, throughout the food chain from production to final consumption. This includes appropriate laboratory facilities to perform necessary analysis of foods for risk and quality factors, and to carry out a wide range of food science, toxicological and related research.

  14. Evaluating North Carolina Food Pantry Food Safety-Related Operating Procedures.

    Science.gov (United States)

    Chaifetz, Ashley; Chapman, Benjamin

    2015-11-01

    Almost one in seven American households were food insecure in 2012, experiencing difficulty in providing enough food for all family members due to a lack of resources. Food pantries assist a food-insecure population through emergency food provision, but there is a paucity of information on the food safety-related operating procedures used in the pantries. Food pantries operate in a variable regulatory landscape; in some jurisdictions, they are treated equivalent to restaurants, while in others, they operate outside of inspection regimes. By using a mixed methods approach to catalog the standard operating procedures related to food in 105 food pantries from 12 North Carolina counties, we evaluated their potential impact on food safety. Data collected through interviews with pantry managers were supplemented with observed food safety practices scored against a modified version of the North Carolina Food Establishment Inspection Report. Pantries partnered with organized food bank networks were compared with those that operated independently. In this exploratory research, additional comparisons were examined for pantries in metropolitan areas versus nonmetropolitan areas and pantries with managers who had received food safety training versus managers who had not. The results provide a snapshot of how North Carolina food pantries operate and document risk mitigation strategies for foodborne illness for the vulnerable populations they serve. Data analysis reveals gaps in food safety knowledge and practice, indicating that pantries would benefit from more effective food safety training, especially focusing on formalizing risk management strategies. In addition, new tools, procedures, or policy interventions might improve information actualization by food pantry personnel.

  15. A Summary of the United States Food and Drug Administrations' Food Safety Program for Imported Seafood; One Country's Approach.

    Science.gov (United States)

    Koonse, Brett

    2016-04-29

    It is well known that the vast majority of seafood is captured or farmed in emerging countries and exported to developed countries. This has resulted in seafood being the number one traded food commodity in the world. Food safety is essential to this trade. Exporting countries should understand the regulatory food safety programs of the countries they ship to in order to comply with their applicable laws and regulations to avoid violations and disruptions in trade. The United States (U.S.) imports more seafood than any individual country in the world but the European Union (E.U.) countries, as a block, import significantly more. Each importing country has its own programs and systems in place to ensure the safety of imported seafood. However, most countries that export seafood have regulatory programs in place that comply with the import requirements of the E.U. The purpose of this paper is to describe the United States Food and Drug Administration's (USFDA) imported seafood safety program. The primary audience for the information is foreign government regulators, seafood exporters, and U.S. importers. It can also give consumers confidence that f U.S. seafood is safe no matter which country it originates from.

  16. [The relationship between indicator bacteria and pathogens in food safety].

    Science.gov (United States)

    Chen, S L; Chao, S H; Lin, C L

    1985-05-01

    57 specimens of raw foods and 143 specimens of ready to eat foods were examined for microbial contamination in a period from October, 1982 to September, 1983. The results showed that 26% of the raw foods and 24% of the ready to eat foods didn't meet the government's requirement. When TAPC less than 10(6) CFU/g is used as acceptable level, then 60% of the raw foods and 46% of the ready to eat foods are unsatisfactory. The appearance of pathogenic bacteria in foods increased when the TAPC rised, although only the emergence of S. aureus was statistically significant. The number of indicator bacteria in the foods examined didn't show any correlation with the existence of pathogenic bacteria, indicating that the presence of coliform bacteria and E. coli in foods could hardly serve as parameters for evaluating food safety.

  17. Relevant Results of Fish Consumer Benefits and Food Safety

    Directory of Open Access Journals (Sweden)

    Gianita BLEOJU

    2010-12-01

    Full Text Available The paper is focused upon the assessment of current consumer behavior as empirical arguments for designing and implementation of fish feeding and processing innovative biotechnologies which highly meet the exigencies of food safety and security. Recent studies on food consumer behavior are observing the rising awareness of food safety and the reinforcement of the preoccupation about the consequences of healthy diet in terms of prevention and cure as characteristics of life quality. The implications of these changes urge the reconsideration of communication strategy upon food chain in terms of completeness, correctness and continuity of consumer information.

  18. Evolving US Food Safety Regulations and International Competitors: Implementation Dynamics

    Directory of Open Access Journals (Sweden)

    Tekuni Nakuja

    2015-12-01

    Full Text Available The 2011 US Food Safety Modernization Act (FSMA represents a major initiative to improve food safety. The legislation mandates the US Food and Drug Administration (FDA with developing a regulatory system to implement the Act. Both domestic and foreign firms that wish to supply US consumers with food will face a considerable increase in regulatory costs. Implementation has proved challenging for the FDA leading to delays which increase investment risks for foreign suppliers, particulalry from developing countries. This paper sets out the major FSMA requirements and examines how the regulatory burden may fall on foreign versus US suppliers.

  19. The food safety impact of salt and sodium reduction initiatives.

    Science.gov (United States)

    Christopher, Deborah; Wallace, Carol A

    2014-07-01

    Excessive or high salt or sodium intake is known to cause hypertension and other diseases. Within the United Kingdom voluntary targets for salt reduction have been set and laid out in the Secretary of State responsibility deal. This review considers the options available to food manufacturers to enable them to reduce salt and the potential food safety risks associated with those options. Gaps in research and knowledge within the areas of information supplied to food manufacturers, alternative solutions for salt replacement and the food safety impact of salt reduction are discussed.

  20. Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature.

    Science.gov (United States)

    Manning, Louise; Soon, Jan Mei

    2016-04-01

    Intentional food crime is plural in nature in terms of the types of crime and the differing levels of financial gain. Successful models of food crime are dependent on how well the crime has been executed and at what point, or even if, detection actually occurs. The aim of this paper is to undertake a literature review and critique the often contradictory definitions that can be found in the literature in order to compare and contrast existing food crime risk assessment tools and their application. Food safety, food defense, and food fraud risk assessments consider different criteria in order to determine the degree of situational risk for each criteria and the measures that need to be implemented to mitigate that risk. Further research is required to support the development of global countermeasures, that are of value in reducing overall risk even when the potential hazards may be largely unknown, and specific countermeasures that can act against unique risks. © 2016 Institute of Food Technologists®

  1. Specialized food composition dataset for vitamin D content in foods based on European standards: Application to dietary intake assessment.

    Science.gov (United States)

    Milešević, Jelena; Samaniego, Lourdes; Kiely, Mairead; Glibetić, Maria; Roe, Mark; Finglas, Paul

    2018-02-01

    A review of national nutrition surveys from 2000 to date, demonstrated high prevalence of vitamin D intakes below the EFSA Adequate Intake (AI) (d vitamin D) in adults across Europe. Dietary assessment and modelling are required to monitor efficacy and safety of ongoing strategic vitamin D fortification. To support these studies, a specialized vitamin D food composition dataset, based on EuroFIR standards, was compiled. The FoodEXplorer™ tool was used to retrieve well documented analytical data for vitamin D and arrange the data into two datasets - European (8 European countries, 981 data values) and US (1836 data values). Data were classified, using the LanguaL™, FoodEX2 and ODIN classification systems and ranked according to quality criteria. Significant differences in the content, quality of data values, missing data on vitamin D 2 and 25(OH)D 3 and documentation of analytical methods were observed. The dataset is available through the EuroFIR platform. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Prerequisite programs and food hygiene in hospitals: food safety knowledge and practices of food service staff in Ankara, Turkey.

    Science.gov (United States)

    Bas, Murat; Temel, Mehtap Akçil; Ersun, Azmi Safak; Kivanç, Gökhan

    2005-04-01

    Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

  3. Food safety and health: a survey of rural and urban household consumer practices, knowledge to food safety and food related illnesses in Ogun State.

    OpenAIRE

    Oluwawemimo Adebowale; Kassim, Ibrahim O

    2017-01-01

    Background: Consumers’ knowledge on food safety and related practices play central role in reducing foodborne diseases, which represents significant concerns to public health. Objectives: To evaluate rural and urban household consumers knowledge of food safety and related practices in Ogun state, Nigeria. Also, awareness of foodborne illnesses, and  association between respondents’ demographic characteristics and food safety knowledge were investigated. Methods: A crossectional study...

  4. 7 CFR 2.51 - Deputy Under Secretary for Food Safety.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Deputy Under Secretary for Food Safety. 2.51 Section 2... Safety § 2.51 Deputy Under Secretary for Food Safety. Pursuant to § 2.18, and subject to policy guidance... Secretary for Food Safety to the Deputy Under Secretary for Food Safety, to be exercised only during the...

  5. Microbiological and chemical contamination in different types of food of non-European origin

    Directory of Open Access Journals (Sweden)

    Francesco Casalinuovo

    2013-10-01

    Full Text Available In the markets of the European Union (EU the presence of food imported from non-European countries such as Asia, Africa and America is increasingly more widespread. Non-European countries, indeed, are much more competitive in terms of prices compared to European countries. For these reasons, EU has issued important laws. The purpose of this study was to assess the effectiveness of these regulations, estimating the levels of microbiological and chemical contamination of food samples of 91 different matrices imported from third countries. The microbiological methods used are those required by the UNI EN ISO, while for the determination of chemical parameters validated methods according to the Standard UNI EN ISO 16140:2003 were used. Our investigation revealed qualitative or quantitative microbial contamination in 23 out of 91 samples analysed (25.2%. We found high total microbial loads in alimentary conserves, multiple bacterial contamination (Salmonella thiphymurium, Escherichia coli and Vibrio alginolyticus and viral contamination (Norovirus in shellfish of the species Cassostrea gigas, and the presence of other pathogens in various products such as hamburgers (Yersinia enterocolitica, frozen fish (Listeria monocytogenes and honey (Bacillus cereus. With regard to chemical contamination, 24 samples of different food products were analysed. In 9 samples (37.5%, the levels of the following substances exceeded the permitted limits: histamine (fish conserves, mercury (crab meat, cadmium (crab meat and fish conserves, lead (cheese and honey and polyphosphates (chicken meat. Despite the limited number of samples analysed, these data prompt reflection on the need to implement a more detailed and rigorous activity of monitoring and control in order to guarantee adequate levels of safety with regard to the consumption of foodstuffs imported into the EU from non-European countries.

  6. ASPECTS REGARDING THE ORGANIC FOOD MARKET IN SEVERAL EUROPEAN COUNTRIES

    Directory of Open Access Journals (Sweden)

    MANUELA-DORA ORBOI

    2008-05-01

    Full Text Available The global organic market is increasing constantly, organic sales reaching over USD 5 billion per year. Organic Monitor estimates that international sales amounted to about USD 38.6 billion in 2006, more than the double of USD 18 billion in 2000. The organic demand is concentrated in North America and Europe, these two regions comprising 97% of the global revenues. The European organic food and beverage market is the largest and most complex in the world, evaluated at USD 20 billion in 2006. Many European countries offer grants to organic farms to support organic production. This production-oriented strategy will have guaranteed success if the market structures and the marketing channels will be able to face the rapidly increasing demand and if the sellers adapt their products, sales channels and prices to the consumers’ demand.

  7. Proteomics in food: Quality, safety, microbes, and allergens.

    Science.gov (United States)

    Piras, Cristian; Roncada, Paola; Rodrigues, Pedro M; Bonizzi, Luigi; Soggiu, Alessio

    2016-03-01

    Food safety and quality and their associated risks pose a major concern worldwide regarding not only the relative economical losses but also the potential danger to consumer's health. Customer's confidence in the integrity of the food supply could be hampered by inappropriate food safety measures. A lack of measures and reliable assays to evaluate and maintain a good control of food characteristics may affect the food industry economy and shatter consumer confidence. It is imperative to create and to establish fast and reliable analytical methods that allow a good and rapid analysis of food products during the whole food chain. Proteomics can represent a powerful tool to address this issue, due to its proven excellent quantitative and qualitative drawbacks in protein analysis. This review illustrates the applications of proteomics in the past few years in food science focusing on food of animal origin with some brief hints on other types. Aim of this review is to highlight the importance of this science as a valuable tool to assess food quality and safety. Emphasis is also posed in food processing, allergies, and possible contaminants like bacteria, fungi, and other pathogens. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  8. Assessment of the food safety issues related to genetically modified foods

    NARCIS (Netherlands)

    Kuiper, H.A.; Kleter, G.A.; Noteborn, H.P.J.M.; Kok, E.J.

    2001-01-01

    International consensus has been reached on the principles regarding evaluation of the food safety of genetically modified plants. The concept of substantial equivalence has been developed as part of a safety evaluation framework, based on the idea that existing foods can serve as a basis for

  9. 78 FR 65661 - Agency Information Collection Activities; Proposed Collection; Comment Request; Food Safety Survey

    Science.gov (United States)

    2013-11-01

    ... Collection; Comment Request; Food Safety Survey AGENCY: Food and Drug Administration, HHS. ACTION: Notice... information technology. Food Safety Survey--(OMB Control Number 0910-0345)--Reinstatement I. Background Under... the safety of the nation's food supply. The Food Safety Survey measures consumers' knowledge...

  10. 75 FR 37752 - Measuring Progress on Food Safety: Current Status and Future Directions; Public Meeting

    Science.gov (United States)

    2010-06-30

    ... Food Safety and Inspection Service Measuring Progress on Food Safety: Current Status and Future Directions; Public Meeting AGENCY: Food Safety and Inspection Service, USDA. ACTION: Notice of public meeting. SUMMARY: This notice is announcing that the Food Safety and Inspection Service (FSIS), the Food and Drug...

  11. Knowledge, attitudes and practices of food handlers in food safety: An integrative review.

    Science.gov (United States)

    Zanin, Laís Mariano; da Cunha, Diogo Thimoteo; de Rosso, Veridiana Vera; Capriles, Vanessa Dias; Stedefeldt, Elke

    2017-10-01

    This study presents an overview of the relationship between knowledge, attitudes and practices (KAP) of food handlers with training in food safety, in addition to proposing reflections on the training of food handlers, considering its responsibility for food safety and health of consumers. The review was based on the integrative method. The descriptors used were: (food handler), (knowledge, attitudes and practice) and (training). Six databases were searched, 253 articles were consulted and 36 original articles were included. Fifty per cent of the articles pointed that there was no proper translation of knowledge into attitudes/practices or attitudes into practices after training. Knowledge, attitudes and practices of food handlers are important for identifying how efficient training in food safety is allowing prioritize actions in planning training. The evaluation of KAP is the first step to understand the food handler's point of view. After this evaluation other diagnostic strategies become necessary to enhance this understanding. Copyright © 2017. Published by Elsevier Ltd.

  12. Pesticide Substitution: Combining Food Safety with Environmental Quality

    DEFF Research Database (Denmark)

    Fantke, Peter

    2015-01-01

    Various pesticides are authorized for use on agricultural food crops. Despite regulatory risk assessments aiming at ensuring consumer and environmental safety, pesticides contribute to human and environmental impacts. Guidance is needed to optimize pesticide use practice and minimize human......% by defining adequate substitution scenarios. Comprehensive scenarios need to also consider worker and environmental burden, and information on crop rotation, pest pressure, environmental conditions, application costs and efficacy. Such scenarios help to increase food safety and more sustainable use...

  13. High-risk food consumption and food safety practices in a Canadian community.

    Science.gov (United States)

    Nesbitt, Andrea; Majowicz, Shannon; Finley, Rita; Marshall, Barbara; Pollari, Frank; Sargeant, Jan; Ribble, Carl; Wilson, Jeff; Sittler, Nancy

    2009-12-01

    Understanding consumers' high-risk food consumption patterns and food handling in the home is critical in reducing foodborne illness. This study was conducted to determine the prevalence of unsafe food practices of individuals in a Canadian-based population, specifically, high-risk food consumption and home food safety practices. During November 2005 to March 2006, a sample of 2,332 randomly selected residents of the Waterloo Region (Ontario, Canada) participated in a telephone survey of food consumption and food safety. Questions covered consumption of high-risk foods, hand washing practices, safe food handling knowledge, source of food safety education, meat thawing and cooking practices, cross-contamination after raw food preparation, and refrigeration temperatures. Certain high-risk food behaviors were common among respondents and were associated with demographic characteristics. In general, unsafe practices increased with increasing total annual household income level. Males were more likely to report engaging in risky practices than were females. Specific high-risk behaviors of public health concern were reported by elderly individuals (e.g., consuming undercooked eggs), children (e.g., consuming chicken nuggets), and rural residents (e.g., drinking unpasteurized milk). Respondents appeared to know proper food safety practices, but did not put them into practice. Thus, educational programs emphasizing specific practices to improve food safety should be directed to targeted audiences, and they should stress the importance of consumer behavior in the safety of foods prepared at home. Further investigation of consumer perceptions is needed to design such programs to effectively increase the implementation of safe food practices by consumers.

  14. Differences in household attitudes on food defence and food safety: an international comparison

    OpenAIRE

    Stinson, Thomas F.; Albisu Aguado, Luis Miguel; Canavari, Maurizio; Larson, Ronald; Gracia Royo, Azucena

    2011-01-01

    This paper reports results from a large, six-nation, internet-based survey of consumer attitudes toward food safety and food defence administered during the fall of 2008. Responses were obtained from separate samples of approximately 1,000 each in Germany, Italy, Japan, Spain, the UK, and the USA. Food defence was generally a greater concern, and respondents were less confident that their food supply was well protected against terrorist attack than they were that their food was safe from c...

  15. Food retailers' buying behaviour: An analysis in 16 European countries

    DEFF Research Database (Denmark)

    Skytte, Hans; Blunch, Niels Johan

    2001-01-01

    This paper presents results from a study on food retailer buying behaviour, i.e., how the retailers judge product and vendor attributes when choosing a new supplier of a product category that is already well known to them. A conjoint analysis was conducted in 16 Western European countries....... The study encompassed the retailers' buying behaviour for fish and cheese products. The results demonstrate that the traditional four P's are losing ground to some previously neglected attributes, which now demand consideration by retail suppliers of products and services and by researchers....

  16. Monocultural and Muticultural Gastronationalism: National Narratives in European Food Shows

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2017-01-01

    , and ranked in the national narrative. Based on analysis of Le Chef en France (2011-2012) with the leading celebrity chef in France Cyril Lignac and Jamie’s Great Britain (2012) with Jamie Oliver, the article proposes to distinguish between a monocultural gastronationalism and a multicultural......This article argues that we are witnessing a wave of gastronationalism in European food television. In televised rediscoveries of national cuisines, narratives of the national identity are unfolded, and in these narratives various boundaries are defined and various subjects are included, excluded...

  17. Food Safety Practices in the Egg Products Industry.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

  18. Risk identification in food safety: Strategy and outcomes of the EFSA emerging risks exchange network (EREN), 2010-2014

    DEFF Research Database (Denmark)

    Costa, M. C.; Goumperis, T.; Andersson, W.

    2017-01-01

    of illegal activity, new consumer consumption trends, biotoxins, new technologies and processes, allergens, animal health, environmental pollution, new analytical methods, new food packaging technology and unknown hazards were on the agenda. Based on the available evidence, EREN recommended whether an issue......The European Food Safety Authority (EFSA) established an Emerging Risks Exchange Network (EREN) to exchange information between EFSA and the Member states (MSs) on possible emerging risks for food and feed safety in 2010. The Network is composed of delegates from MSs and Norway designated through...... the Advisory Forum of EFSA and observers from the European Commission, EU pre-accession countries, the Food and Drug Administration of the USA and the Food and Agricultural Organisation of the United Nations. Through 2010 to 2014, the EREN met 12 times. The EREN discussed a total of 63 signals of potential...

  19. Food Safety Regulations Applied to Traditional and Ethnic Foods

    NARCIS (Netherlands)

    Meulen, van der B.M.J.; Juanjuan, Sun; Carvajal, Ricardo; Kite, Jonathon; Costa Dias, Thiago

    2016-01-01

    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

  20. Cold plasma processing to improve food safety

    Science.gov (United States)

    Cold plasma is an antimicrobial process being developed for application as a food processing technology. This novel intervention is the subject of an expanding research effort by groups around the world. A variety of devices can be used to generate cold plasma and apply it to the food commodity bein...

  1. Risk Perception, Communication and Food Safety

    NARCIS (Netherlands)

    Frewer, L.J.

    2011-01-01

    Developing an effective communication strategy about different food hazards depends not only on technical risk assessments (for example related to health or the environment) but must also take into account consumer perceptions and preferences. In addition, consumers make decisions about food choices

  2. Regulations applicable to plant food supplements and related products in the European Union.

    Science.gov (United States)

    Silano, Vittorio; Coppens, Patrick; Larrañaga-Guetaria, Ainhoa; Minghetti, Paola; Roth-Ehrang, René

    2011-12-01

    This paper deals with the current regulatory and legal settings of traditional plant food supplements and herbal medicinal products in the European Union (EU). Marketing of botanicals in foods and food supplements in the EU is subject to several provisions of food law, which cover aspects of safety, production, labelling and product composition, including the use of additives and maximum levels of contaminants and residues. However, due to limited harmonization at the EU level, specific national regulations adopted at a Member State level also apply and mutual recognition is the mechanism through which such products can be marketed in EU countries other than those of origin. Unlike food supplements, marketing of traditional herbal medicinal products is regulated by an ad hoc Directive (i.e. Directive 2004/24/EC) covering in detail all the relevant aspects of these products, including a facilitated registration procedure at national level. However, by distinguishing traditional herbal medicinal products from plant food supplements and establishing selective marketing modalities for these two product categories, the EU has been confronted with implementation difficulties for traditional herbal medicinal products and a lack of homogeneity in the regulatory approaches adopted in different EU Member States. In fact, currently the nature of the commercial botanical products made available to consumers as traditional medicinal products or food supplements, depends largely on the EU Member State under consideration as a consequence of how competent National Authorities and manufacturing companies interpret and apply current regulations rather than on the intrinsic properties of the botanical products and their constituents. When the EU approach is compared with approaches adopted in some non-European countries to regulate these product categories, major differences become evident.

  3. European food cultures: An exploratory analysis of food consumption in European regions

    DEFF Research Database (Denmark)

    Askegaard, Søren; Madsen, Tage Koed

    Despite what may on the face of it seem like the increasing internationalisation of consumer patterns within the food area, it is relatively clear that major national and regional differences persists. In the light of the establishment of the Euro Single Market from 1993 and its links to the market...... of the EFTA countries the relative importance of the national boundaries must be expected to diminish whereas other boundaries will become more apparent. The latter boundaries which are of vital importance to intenrtional marketing are the cultural boundaries dividing Europe into regions with individual...

  4. Genomics applications in food preservation and safety research

    NARCIS (Netherlands)

    Brul, S.; Keijser, B.J.F.; Spek, H. van der; Oomes, S.J.C.M.; Montijn, R.

    2005-01-01

    Genomes are being sequenced at an ever-increasing pace. Also genomes of many of the microorganisms of concern to food safety are now known. The next step is of course how to exploit this information in an effective way. This article briefly introduces the issues in the food processing industry as

  5. An Open and Scalable Learning Infrastructure for Food Safety

    Science.gov (United States)

    Manouselis, Nikos; Thanopoulos, Charalampos; Vignare, Karen; Geith, Christine

    2013-01-01

    In the last several years, a variety of approaches and tools have been developed for giving access to open educational resources (OER) related to food safety, security, and food standards, as well to various targeted audiences (e.g., farmers, agronomists). The aim of this paper is to present a technology infrastructure currently in demonstration…

  6. Food Safety. Nourishing News. Volume 3, Issue 10

    Science.gov (United States)

    Idaho State Department of Education, 2009

    2009-01-01

    Serving safe food is a critical responsibility for maintaining quality foodservice programs and healthy environments at schools and child care facilities. Child Nutrition Programs hopes you find this newsletter of assistance when reviewing the food safety program you have at each serving site. The articles contained in this issue are: (1) A…

  7. Food safety at home: knowledge and practices of consumers.

    Science.gov (United States)

    Langiano, Elisa; Ferrara, Maria; Lanni, Liana; Viscardi, Viviana; Abbatecola, Angela Marie; De Vito, Elisabetta

    2012-02-01

    AIM: To define food safety and risk perception of foodborne diseases in the private home setting and identify specific behaviours during food purchase, storage and preparation in a large survey study. SUBJECT AND METHODS: A large sample of individuals (n = 1,000) living in the area of Cassino, Italy, volunteered to participate in the study. All participants were randomly recruited and underwent a questionnaire-based interview at their home regarding food-safety measures. Logistic regression analyses were used to test for correlations between demographic characteristics and knowledge/behaviours of food diseases. Risks of hazardous practices in the home were calculated according to educational, physical, occupational and marital status. All analyses were performed using the EPIINFO 3.5 statistical program. RESULTS: Our data showed that there was an insufficient amount of knowledge regarding foodborne diseases and pathogens. In most families, we found that there was a lack of correct adherence to food hygiene, mainly due to errors during both food preparation and storage. There was a higher risk for food safety errors in families with children, older persons and pregnant women. CONCLUSION: Our findings confirm that the home environment represents an important site for the spread of pathogens responsible for foodborne diseases. In order to adopt good hygiene practices in the home setting, consumers need to be informed about safety procedures of domestic food handling, storage and preparation.

  8. The threats to food safety and biocontrol of aflatoxins

    Science.gov (United States)

    Aflatoxins are a serious food safety concern for human and animal health. Great attention should be paid to the dietary exposure to these toxins in order to reduce the risk of aflatoxin contamination in the food chain. Although the research on aflatoxins was started more than 50 years ago, it is sti...

  9. Volume 10 No. 11 November 2010 4379 FOOD SAFETY AND ...

    African Journals Online (AJOL)

    user

    2010-11-11

    Nov 11, 2010 ... ascertain food safety and quality from the farm to the fork in Kenya and the legislations under which ... Standards for food and agricultural products are developed by technical committees, numbering about 30 .... utilization and conservation of fisheries and of connected purposes [37]. Fish export standards ...

  10. Modelling the microbial quality and safety of foods

    NARCIS (Netherlands)

    Wijtzes, T.

    1996-01-01

    Quality and safety of foods are often influenced by the presence and growth of microorganisms. Microorganisms in foods can be divided into two groups: pathogenic organisms, causing illness, and microorganisms that are not harmful to health, but that can spoil a product. Presence and growth of

  11. Food safety knowledge and practices of street foodvendors in Atbara ...

    African Journals Online (AJOL)

    The study was conducted to evaluate the food safety knowledge and practices of street food vendors in Atbara city between March and April, 2008. The questionnaires respondents were 28% male and 72% were female, 48% of them had primary school education while 42% were illiterates. The most prevalent isolated ...

  12. Nanotechnology in food science: Functionality, applicability, and safety assessment

    Directory of Open Access Journals (Sweden)

    Xiaojia He

    2016-10-01

    Full Text Available Rapid development of nanotechnology is expected to transform many areas of food science and food industry with increasing investment and market share. In this article, current applications of nanotechnology in food systems are briefly reviewed. Functionality and applicability of food-related nanotechnology are highlighted in order to provide a comprehensive view on the development and safety assessment of nanotechnology in the food industry. While food nanotechnology offers great potential benefits, there are emerging concerns arising from its novel physicochemical properties. Therefore, the safety concerns and regulatory policies on its manufacturing, processing, packaging, and consumption are briefly addressed. At the end of this article, the perspectives of nanotechnology in active and intelligent packaging applications are highlighted.

  13. Consumer attitudes and the governance of food safety.

    Science.gov (United States)

    Todt, Oliver; Muñoz, Emilio; González, Marta; Ponce, Gloria; Estévez, Betty

    2009-01-01

    This paper reports the analysis of a recent study of public perception of food safety governance in Spain, using genetically modified (GM) foods as an indicator. The data make clear that Spanish food consumers are aware of their rights and role in the marketplace. They are critical of current regulatory decision making, which they perceive to be unduly influenced by certain social actors, such as industry. In contrast, consumers demand decisions to be based primarily on scientific opinion, as well as consumer preferences. They want authorities to facilitate informed purchasing decisions, and favor labeling of GM foods mostly on the grounds of their right to know. However, consumers' actual level of knowledge with respect to food technology and food safety remains low. There are several ambivalences as to the real impact of these attitudes on actual consumer behavior (specifically when it comes to organizing themselves or searching out background information).

  14. Nanotechnology in food science: Functionality, applicability, and safety assessment.

    Science.gov (United States)

    He, Xiaojia; Hwang, Huey-Min

    2016-10-01

    Rapid development of nanotechnology is expected to transform many areas of food science and food industry with increasing investment and market share. In this article, current applications of nanotechnology in food systems are briefly reviewed. Functionality and applicability of food-related nanotechnology are highlighted in order to provide a comprehensive view on the development and safety assessment of nanotechnology in the food industry. While food nanotechnology offers great potential benefits, there are emerging concerns arising from its novel physicochemical properties. Therefore, the safety concerns and regulatory policies on its manufacturing, processing, packaging, and consumption are briefly addressed. At the end of this article, the perspectives of nanotechnology in active and intelligent packaging applications are highlighted. Copyright © 2016. Published by Elsevier B.V.

  15. Food Labeling and Consumer Associations with Health, Safety, and Environment.

    Science.gov (United States)

    Sax, Joanna K; Doran, Neal

    2016-12-01

    The food supply is complicated and consumers are increasingly calling for labeling on food to be more informative. In particular, consumers are asking for the labeling of food derived from genetically modified organisms (GMO) based on health, safety, and environmental concerns. At issue is whether the labels that are sought would accurately provide the information desired. The present study examined consumer (n = 181) perceptions of health, safety and the environment for foods labeled organic, natural, fat free or low fat, GMO, or non-GMO. Findings indicated that respondents consistently believed that foods labeled GMO are less healthy, safe and environmentally-friendly compared to all other labels (ps GMO food. These findings may provide insight for the development of labels that provide information that consumers seek.

  16. Parental Education and Frequency of Food Consumption in European Children

    DEFF Research Database (Denmark)

    Frenandez-Alviraa, Juan Miguel; Mouratidou, Theodora; Bammann, Karin

    2013-01-01

    Objective: To assess the relationship between parental education level and the consumption frequency of obesity-related foods in European children. Design: The analysis was based on data from the cross-sectional baseline survey of a prospective cohort study. The effects of parental education...... years. Results: Parental education level affected the intake of obesity-related foods in children. Children in the low and medium parental education level groups had lower odds of more frequently eating low-sugar and low-fat foods (vegetables, fruits, pasta/noodles/rice and wholemeal bread) and higher......·65), fruits (OR = 0·56; 95 % CI 0·48, 0·65), fruits with sugar and nuts (OR = 2·23; 95 % CI 1·92, 2·59) and sugared beverages (OR = 2·01; 95 % CI 1·77, 2·37). Conclusions: Low parental education level was associated with intakes of sugar-rich and fatty foods among children, while high parental education level...

  17. [Expert investigation on food safety standard system framework construction in China].

    Science.gov (United States)

    He, Xiang; Yan, Weixing; Fan, Yongxiang; Zeng, Biao; Peng, Zhen; Sun, Zhenqiu

    2013-09-01

    Through investigating food safety standard framework among food safety experts, to summarize the basic elements and principles of food safety standard system, and provide policy advices for food safety standards framework. A survey was carried out among 415 experts from government, professional institutions and the food industry/enterprises using the National Food Safety Standard System Construction Consultation Questionnaire designed in the name of the Secretariat of National Food Safety Standard Committee. Experts have different advices in each group about the principles of food product standards, food additive product standards, food related product standards, hygienic practice, test methods. According to the results, the best solution not only may reflect experts awareness of the work of food safety standards situation, but also provide advices for setting and revision of food safety standards for the next. Through experts investigation, the framework and guiding principles of food safety standard had been built.

  18. How to communicate safety? Some reflections from European project studies

    Energy Technology Data Exchange (ETDEWEB)

    Richardson, Philip; Galson, Daniel (Galson Sciences, 5 Grosvenor House, Melton Road, Oakham, Rutland (United Kingdom))

    2009-12-15

    Attempts to site geological disposal facilities for radioactive waste - and associated public reactions - indicate that communicating safety and demonstrating safety are very different things. The three different approaches to stakeholder engagement undertaken in the context of the PAMINA, ARGONA and CIP projects have provided valuable insights into how risk communication processes and tools can be improved. The approaches used in these projects all involve the participation of interested stakeholders in identifying concerns and issues, which are then examined in a co-operative fashion between stakeholders and developers acting in partnership. Such approaches offer avenues for dialogue and confidence building where such channels were previously not well developed, Full results from the projects will be available in late 2009 for PAMINA and ARGONA and in early 2010 for CIP. The comments and interim insights outlined here will be developed further and incorporated in the overall project outputs, and help inform developing European policy in this area. It is already clear, however, that the approaches used in these projects offer great promise in helping to develop the trust in the institutions and organisations involved that is essential in gaining support and acceptance for the waste management activities now underway across Europe

  19. The WHO five keys to safer food: A tool for food safety health ...

    African Journals Online (AJOL)

    Educating food handlers, including consumers, therefore, can significantly reduce the chances of contracting food-borne illnesses and the effects of outbreaks, as well as improve public health. Food safety education programmes need to particularly target certain segments of the population who, either directly have a role in ...

  20. Research on the Influence Factors and Strategy of Food Safety of Athletes

    OpenAIRE

    Ruzhuan Chen

    2015-01-01

    This study from the Angle of food safety, in light of the present condition of the athletes food safety exists and the knot of the main problems of food safety and food safety laws and regulations to ensure athletes of analyzed the domestic and foreign athletes food safety laws and regulations, then to athletes in our country's food laws and regulations, system and supervision model, from the anti-doping regulations and the existing problems, from a regulatory reasons: lead to the occurrence ...

  1. Food Safety and Quality Control: Hints from Proteomics

    Directory of Open Access Journals (Sweden)

    Angelo D'Alessandro

    2012-01-01

    Full Text Available Over the last decade, proteomics has been successfully applied to the study of quality control in production processes of food (including meat, wine and beer, transgenic plants and milk and food safety (screening for food-derived pathogens. Indeed, food quality and safety and their influence on the health of end consumers have growingly become a founding principle in the international agenda of health organizations. The application of proteomics in food science was at first characterized by exploratory analyses of food of various origin (bovine, swine, chicken or lamb meat, but also transgenic food such as genetically modified maize, for example and beverages (beer, wine, in parallel to the genomic and transcriptomic approaches seeking determination of quantitative trait loci. In the last few years, technical improvements such as microbial biotyping strategies have growingly allowed proteomicists to address the safety issue as well. The newly introduced technical improvements (instrumentation characterized by higher sensitivity such as mass spectrometers have paved the way for the individuation of food-contaminating pathogens in a fast and efficient workflow which is mandatory in industrial food production chains.

  2. FOOD SAFETY SYSTEMS’ FUNCTIONING IN POLISH NETWORKS OF GROCERY STORES

    Directory of Open Access Journals (Sweden)

    Paweł NOWICKI

    2013-04-01

    Full Text Available This article shows the way how the food safety systems are functioning in Polish networks of grocery stores. The study was conducted in the fourth quarter of 2012 in the south‐eastern Poland. There were chosen three organizations that meet certain conditions: medium size Polish grocery network without participation of foreign capital and up to 30 retail locations within the group. Studies based on a case study model. The research found that regular and unannounced inspections carried out to each store's, impact on increasing safety of food offered and the verification of GHP requirements on the headquarters level has a significant impact on the safety of food offered as well as on the knowledge and behavior of employees. In addition it was found that the verification and analysis of food safety management system is an effective tool for improving food safety. It was also shown that in most cases there is no formal crisis management system for the food protection in the surveyed companies and employees are only informed of what to do in case of an emergency.

  3. Microbiologically, wine is a low food safety risk consumer producta

    Directory of Open Access Journals (Sweden)

    Azevedo Sara

    2016-01-01

    Full Text Available Scientific studies indicate wine does not support the growth of pathogenic microorganisms such as Clostridium botulinum, Bacillus cereus, and Clostridium perfringens. Studies also show wine has anti- microbial properties due to its high acidity, polyphenol content, alcohol content, low redox potential, and preservative content. As a result, wine has been recognized as a consumer product with a low microbiological safety risk, and governments have issued guidance and employed proportionate regulatory frameworks from a food safety standpoint. Building complex food safety regulatory schemes which must be administered with scarce government resources is unnecessary for a product like wine, with a low microbial risk profile as identified by the general principles of risk management endorsed by the WHO and other international advisory bodies. Notwithstanding the inherent microbiological food safety of wine, at least from a bacterial standpoint, it remains essential that wine should be manufactured under appropriate good manufacturing practices.

  4. Rationale and methods of the European Food Consumption Validation (EFCOVAL) Project

    NARCIS (Netherlands)

    Boer, de E.J.; Slimani, N.; Boeing, H.; Feinberg, M.; Leclerq, C.; Trolle, E.; Amiano, P.; Andersen, L.F.; Freisling, H.; Geelen, A.; Harttig, U.; Huybrechts, I.; Kaic-Rak, A.; Lafay, L.; Lillegaard, I.T.L.; Ruprich, J.; Vries, de J.H.M.; Ocke, M.C.

    2011-01-01

    Background/Objectives: The overall objective of the European Food Consumption Validation (EFCOVAL) Project was to further develop and validate a trans-European food consumption method to be used for the evaluation of the intake of foods, nutrients and potentially hazardous chemicals within the

  5. Science, safety, and trust: the case of transgenic food.

    Science.gov (United States)

    Martinelli, Lucia; Karbarz, Małgorzata; Siipi, Helena

    2013-02-01

    Genetically modified (GM) food is discussed as an example of the controversial relation between the intrinsic uncertainty of the scientific approach and the demand of citizen-consumers to use products of science innovation that are known to be safe. On the whole, peer-reviewed studies on GM food safety do not note significant health risks, with a few exceptions, like the most renowned "Pusztai affair" and the recent "Seralini case." These latter studies have been disregarded by the scientific community, based on incorrect experimental designs and statistic analysis. Such contradictory results show the complexity of risk evaluation, and raise concerns in the citizen-consumers against the GM food. A thoughtful consideration by scientific community and decision makers of the moral values that are present in risk evaluation and risk management should be the most trustable answer to citizen-consumers to their claim for clear and definitive answers concerning safety/un-safety of GM food.

  6. Exposure assessment within a Total Diet Study: a comparison of the use of the pan-European classification system FoodEx-1 with national food classification systems.

    Science.gov (United States)

    Akhandaf, Y; Van Klaveren, J; De Henauw, S; Van Donkersgoed, G; Van Gorcum, T; Papadopoulos, A; Sirot, V; Kennedy, M; Pinchen, H; Ruprich, J; Rehurkova, I; Perelló, G; Sioen, I

    2015-04-01

    A Total Diet Study (TDS) consists of selecting, collecting and preparing commonly consumed foods purchased at retail level and analysing them for harmful and/or beneficial chemical substances. A food classification system is needed to link food consumption data with the contaminant concentration data obtained in the TDS for the exposure assessment. In this study a comparison was made between the use of a national food classification systems and the use of FoodEx-1, developed and recommended by the European Food Safety Authority (EFSA). The work was performed using data of six European countries: Belgium, Czech Republic, France, The Netherlands, Spain and the UK. For each population, exposure to contaminant A (organic compounds) and/or contaminant B (inorganic compound) was assessed by the Monte Carlo Risk Assessment (MCRA) software using the national classification system and FoodEx-1 for food consumption data and for TDS laboratory results. Minimal differences between both approaches were observed. This observation applied for both contaminant A and contaminant B. In general risk assessment will be similar for both approaches; however, this is not guaranteed. FoodEx-1 proved to be a valuable hierarchic classification system in order to harmonise exposure assessment based on existing TDS results throughout Europe. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Toward harmonization of the European food hygiene/veterinary public health curriculum.

    Science.gov (United States)

    Smulders, Frans J M; Buncic, Sava; Fehlhaber, Karsten; Huey, Robert J; Korkeala, Hannu; Prieto, Miguel; Steinhauserova, Iva

    2012-01-01

    Prompted by developments in the agri-food industry and associated recent changes in European legislation, the responsibilities of veterinarians professionally active in veterinary public health (VPH), and particularly in food hygiene (FH), have increasingly shifted from the traditional end-product control toward longitudinally integrated safety assurance. This necessitates the restructuring of university training programs to provide starting competence in this area for veterinary graduates or a sub-population of them. To date, there are substantial differences in Europe in the way in which graduate programs in FH/VPH are structured and in the time allocated to this important curricular group of subjects. Having recognized this, the European Association of Establishments for Veterinary Education (EAEVE) recently instituted a working group to analyze the current situation, with a view to produce standard operating procedures allowing fair and transparent evaluations of universities/faculties constituting its membership and in concurrence with explicit European legislation on the professional qualifications deemed necessary for this veterinary discipline. This article summarizes the main conclusions and recommendations of the working group and seeks to contribute to the international efforts to optimize veterinary training in FH/VPH.

  8. Current Demands for Food-Approved Liposome Nanoparticles in Food and Safety Sector

    Directory of Open Access Journals (Sweden)

    Shruti Shukla

    2017-12-01

    Full Text Available Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector.

  9. Food Safety Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh

    Directory of Open Access Journals (Sweden)

    Md. Khairuzzaman

    2014-01-01

    Full Text Available The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception of E. coli O157:H7 outbreak in the 1980s to date. This may be partly attributed to improved surveillance, increased global trade and travel, changes in modern food production, the impact of modern lifestyles, changes in food consumption, and the emergence of new pathogens. Consumer’s knowledge and attitude may influence food safety behavior and practice. For the sake of public health, it is important to understand the epidemiology of foodborne illnesses that help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions. This review paper described the sociodemographic characteristics, common hazards, and occupational hazards of street food vendors, microbial risk associated with street food, food safety interventions and control measures, regulatory aspects and legal requirements, financial constraints, and attitudes.

  10. Food Safety Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh.

    Science.gov (United States)

    Khairuzzaman, Md; Chowdhury, Fatema Moni; Zaman, Sharmin; Al Mamun, Arafat; Bari, Md Latiful

    2014-01-01

    The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception of E. coli O157:H7 outbreak in the 1980s to date. This may be partly attributed to improved surveillance, increased global trade and travel, changes in modern food production, the impact of modern lifestyles, changes in food consumption, and the emergence of new pathogens. Consumer's knowledge and attitude may influence food safety behavior and practice. For the sake of public health, it is important to understand the epidemiology of foodborne illnesses that help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions. This review paper described the sociodemographic characteristics, common hazards, and occupational hazards of street food vendors, microbial risk associated with street food, food safety interventions and control measures, regulatory aspects and legal requirements, financial constraints, and attitudes.

  11. What does the food handler in the home know about salmonellosis and food safety?

    Science.gov (United States)

    Gauci, Charmaine; Gauci, Andrew Amato

    2005-05-01

    Food-borne illness causes a significant burden of disease globally. The majority of confirmed cases of food-borne illness in Malta are caused by salmonellosis. Detailed case investigations by the Disease Surveillance Unit, Malta, revealed that most of the notified cases of infectious intestinal disease are most likely to be due to poor food safety practices in the home. Consumer awareness studies have shown that, in general, consumers are aware of the recommended food safety precautions, yet still adopt high-risk behaviours. Three focus groups and a small case control group were formed to gather information on local consumer knowledge and attitudes towards safe food handling in the home. The responses from the three focus groups were analysed and grouped into general themes. The information obtained from these results was then used to plan a local food safety health promotion strategy. The results show that individuals who had been exposed to salmonellosis, or who had a dependant who had been exposed, had developed a higher level of food safety knowledge and awareness. Variations between knowledge and self-reported practices make it apparent that persons have to be convinced that food safety measures are effective before they take action to change their behaviour. In conclusion, consumer education strategies need to emphasise the burden of illness, making safe food handling meaningful to consumers. Continuous reinforcement of the messages may be effective in empowering the consumer to foster behaviour change.

  12. Food suppliers' perceptions and practical implementation of food safety regulations in Taiwan.

    Science.gov (United States)

    Ko, Wen-Hwa

    2015-12-01

    The relationships between the perceptions and practical implementation of food safety regulations by food suppliers in Taiwan were evaluated. A questionnaire survey was used to identify individuals who were full-time employees of the food supply industry with at least 3 months of experience. Dimensions of perceptions of food safety regulations were classified using the constructs of attitude of employees and corporate concern attitude for food safety regulation. The behavior dimension was classified into employee behavior and corporate practice. Food suppliers with training in food safety were significantly better than those without training with respect to the constructs of perception dimension of employee attitude, and the constructs of employee behavior and corporate practice associated with the behavior dimension. Older employees were superior in perception and practice. Employee attitude, employee behavior, and corporate practice were significantly correlated with each other. Satisfaction with governmental management was not significantly related to corporate practice. The corporate implementation of food safety regulations by suppliers was affected by employees' attitudes and behaviors. Furthermore, employees' attitudes and behaviors explain 35.3% of corporate practice. Employee behavior mediates employees' attitudes and corporate practices. The results of this study may serve as a reference for governmental supervision and provide training guidelines for workers in the food supply industry. Copyright © 2015. Published by Elsevier B.V.

  13. Food suppliers' perceptions and practical implementation of food safety regulations in Taiwan

    Directory of Open Access Journals (Sweden)

    Wen-Hwa Ko

    2015-12-01

    Full Text Available The relationships between the perceptions and practical implementation of food safety regulations by food suppliers in Taiwan were evaluated. A questionnaire survey was used to identify individuals who were full-time employees of the food supply industry with at least 3 months of experience. Dimensions of perceptions of food safety regulations were classified using the constructs of attitude of employees and corporate concern attitude for food safety regulation. The behavior dimension was classified into employee behavior and corporate practice. Food suppliers with training in food safety were significantly better than those without training with respect to the constructs of perception dimension of employee attitude, and the constructs of employee behavior and corporate practice associated with the behavior dimension. Older employees were superior in perception and practice. Employee attitude, employee behavior, and corporate practice were significantly correlated with each other. Satisfaction with governmental management was not significantly related to corporate practice. The corporate implementation of food safety regulations by suppliers was affected by employees' attitudes and behaviors. Furthermore, employees' attitudes and behaviors explain 35.3% of corporate practice. Employee behavior mediates employees' attitudes and corporate practices. The results of this study may serve as a reference for governmental supervision and provide training guidelines for workers in the food supply industry.

  14. Introduction of a pet food safety law in Japan.

    Science.gov (United States)

    Sugiura, Katsuaki; Fujii, Tatsuya; Onodera, Takashi

    2009-01-01

    In response to a growing concern among Japanese people over the safety of pet food marketed in Japan, a Pet Food Safety Law was approved by the Diet in June 2008 and will be enforced in June 2009. The law obliges manufacturers and importers of pet food to observe the standards for production methods and labelling and compositional specifications set by the Ministry of the Environment (MoE) and the Ministry of Agriculture, Forestry and Fisheries (MAFF). The law also obliges manufacturers, importers and distributors (excluding retailers) of pet food to keep records of the name and quantity of pet food manufactured, imported and distributed. Within the compositional specifications, maximum residue limits have been established for aflatoxin B1 and certain organophosphorus pesticides and chemical preservatives. The establishment of standards for other mycotoxins, heavy metals, organochloride pesticides and other additives is scheduled for the near future.

  15. Introduction of a pet food safety law in Japan

    Directory of Open Access Journals (Sweden)

    Katsuaki Sugiura

    2009-06-01

    Full Text Available In response to a growing concern among Japanese people over the safety of pet food marketed in Japan, a Pet Food Safety Law was approved by the Diet in June 2008 and will be enforced in June 2009. The law obliges manufacturers and importers of pet food to observe the standards for production methods and labelling and compositional specifications set by the Ministry of the Environment (MoE and the Ministry of Agriculture, Forestry and Fisheries (MAFF. The law also obliges manufacturers, importers and distributors (excluding retailers of pet food to keep records of the name and quantity of pet food manufactured, imported and distributed. Within the compositional specifications, maximum residue limits have been established for aflatoxin B1 and certain organophosphorus pesticides and chemical preservatives. The establishment of standards for other mycotoxins, heavy metals, organochloride pesticides and other additives is scheduled for the near future.

  16. Input to electronic food safety management tools in catering

    DEFF Research Database (Denmark)

    Knøchel, S.; Hansen, H.F.; Hansen, B.S.

    outlets, hospitals and nursing homes, nurseries etc. Often a great variety of raw materials and cooking processes are used. This requires a high degree of food safety know-how and management skills in the kitchens. Although a short course in food hygiene is mandatory, the labour force may be transient...... and without an integrated understanding of food safety issues. Information technology can be used to help transform expert knowledge into safer working procedures. A software and a database platform has been developed setting safe performance criteria for heating and cooling processes for different types......More and more meals and meal components are being prepared outside the home by caterers often in a semi-industrialized scale. In Denmark it is estimated that one third of the food consumed is prepared within the catering sector. This includes canteens, meals-on-wheels, restaurants and fast-food...

  17. Towards an integrated approach in supporting microbiological food safety decisions

    DEFF Research Database (Denmark)

    Havelaar, A.H.; Braunig, J.; Christiansen, K.

    2007-01-01

    Decisions on food safety involve consideration of a wide range of concerns including the public health impact of foodborne illness, the economic importance of the agricultural sector and the food industry, and the effectiveness and efficiency of interventions. To support such decisions, we propose...... an integrated scientific approach combining veterinary and medical epidemiology, risk assessment for the farm-to-fork food chain as well as agricultural and health economy. Scientific advice is relevant in all stages of the policy cycle: to assess the magnitude of the food safety problem, to define...... the priorities for action, to establish the causes for the problem, to choose between different control options, to define targets along the food chain and to measure success....

  18. Input to electronic food safety management tools in catering

    DEFF Research Database (Denmark)

    Knøchel, S.; Hansen, H.F.; Hansen, B.S.

    outlets, hospitals and nursing homes, nurseries etc. Often a great variety of raw materials and cooking processes are used. This requires a high degree of food safety know-how and management skills in the kitchens. Although a short course in food hygiene is mandatory, the labour force may be transient......More and more meals and meal components are being prepared outside the home by caterers often in a semi-industrialized scale. In Denmark it is estimated that one third of the food consumed is prepared within the catering sector. This includes canteens, meals-on-wheels, restaurants and fast-food...... and without an integrated understanding of food safety issues. Information technology can be used to help transform expert knowledge into safer working procedures. A software and a database platform has been developed setting safe performance criteria for heating and cooling processes for different types...

  19. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

    Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

  20. Bacteriological quality and food safety in a Brazilian school food program.

    Science.gov (United States)

    Nagla Chaves Trindade, Samara; Silva Pinheiro, Julia; Gonçalves de Almeida, Héllen; Carvalho Pereira, Keyla; de Souza Costa Sobrinho, Paulo

    2014-01-01

    Food safety is a critical issue in school food program. This study was conducted to assess the bacteriological quality and food safety practices of a municipal school food program (MSFP) in Jequitinhonha Valley, Brazil. A checklist based on good manufacturing practices (GMP) for food service was used to evaluate food safety practices. Samples from foods, food contact surfaces, the hands of food handlers, the water supply and the air were collected to assess bacteriological quality in establishments that comprise the MSFP. Nine (81.8%) establishments were classified as poor quality and two (18.2%) as medium quality. Neither Salmonella nor Listeria monocytogenes were detected in food samples. Coliforms, Escherichia coli and Staphylococcus aureus were detected in 36 (52.9%), 1 (1.5%) and 22 (32.4%) of the food samples and in 24 (40.7%), 2 (3.3%) and 13 (22.0%) of the food contact surfaces, respectively. The counts of coliforms and Staphylococcus aureus ranged from 1 to 5.0 and 1 to 5.1 log CFU/g of food, respectively. The mean aerobic mesophilic bacteria count was 3.1 log CFU/100 cm2 of surface area. Coliforms, E. coli and S. aureus were detected on the hands of 33 (73.3%), 1 (2.2%) and 36 (80%) food handlers, respectively. With regard to air quality, all the establishments had an average aerobic mesophilic count above 1.6 log CFU/cm2/week. The results indicate the need to modify the GMP used in food service in MSFP in relation to food safety, particularly because children served in these establishments are often the most socially vulnerable.

  1. Consumer food handling in the home: a review of food safety studies.

    Science.gov (United States)

    Redmond, Elizabeth C; Griffith, Christopher J

    2003-01-01

    Epidemiological data from Europe, North America, Australia, and New Zealand indicate that a substantial proportion of foodborne disease is attributable to improper food preparation practices in consumers' homes. International concern about consumer food safety has prompted considerable research to evaluate domestic food-handling practices. The majority of consumer food safety studies in the last decade have been conducted in the United Kingdom and Northern Ireland (48%) and in the United States (42%). Surveys (questionnaires and interviews), the most frequent means of data collection, were used in 75% of the reviewed studies. Focus groups and observational studies have also been used. One consumer food safety study examined the relationship between pathogenic microbial contamination from raw chicken and observed food-handling behaviors, and the results of this study indicated extensive Campylobacter cross-contamination during food preparation sessions. Limited information about consumers' attitudes and intentions with regard to safe food-handling behaviors has been obtained, although a substantial amount of information about consumer knowledge and self-reported practices is available. Observation studies suggest that substantial numbers of consumers frequently implement unsafe food-handling practices. Knowledge, attitudes, intentions, and self-reported practices did not correspond to observed behaviors, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation. An improvement in consumer food-handling behavior is likely to reduce the risk and incidence of foodborne disease. The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper.

  2. [Food safety warnings in public health].

    Science.gov (United States)

    Pérez-Castellanos, María S

    2004-05-01

    One of the mechanisms for food alerts management is the rapid interchange of information so that the response takes place the sooner and the impact of the risk can be diminished. The structure of information transmitted, the priority and categorization of the risk, the differentiated treatment of the information, the decision on who must be informed, the confidentiality of information transmitted, and evaluations of it, the reduction of the abuse or the use of precautionary principle are questions that can serve as guidelines for an analysis of the different systems and provide a comparison perspective that can help to improve the exchange of information on risks in the present day global market of foods. The main goal of this article is to provide a proposal for improvement in the food alerts management system in our country through an analysis and comparison of the essential elements of different systems in our context.

  3. Safety assessment of genetically modified foods

    NARCIS (Netherlands)

    Kleter, G.A.; Noordam, M.Y.

    2016-01-01

    The cultivation of genetically modified (GM) crops has steadily increased since their introduction to the market in the mid-1990s. Before these crops can be grown and sold they have to obtain regulatory approval in many countries, the process of which includes a pre-market safety assessment. The

  4. 76 FR 64354 - Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small...

    Science.gov (United States)

    2011-10-18

    ... HUMAN SERVICES Food and Drug Administration Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small Business; Extension of Comment Period AGENCY: Food and Drug... Drug Administration Food Safety Modernization Act Fee Amounts on Small Business; Request for Comments...

  5. Evaluation of food safety management systems in Serbian dairy industry

    Directory of Open Access Journals (Sweden)

    Igor Tomašević

    2016-01-01

    Full Text Available This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 % claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP

  6. Consumer Knowledge and Perceptions Towards Food Safety Practices: Implications for Consumer Education Programs

    Directory of Open Access Journals (Sweden)

    Amit Sharma

    2015-10-01

    Full Text Available Food safety knowledge and perceptions of consumers are important factors in preventing incidence of foodborne illnesses. The purpose of this study was to determine consumers’ knowledge and perceptions towards food safety and practices. In particular, this study assessed knowledge level of consumers related to key food safety practices and determined the perceptions of consumers regarding food safety practices in foodservice operations. Additionally, it determined consumers’ ability to observe food safety practices in foodservice operations. Results revealed that, in general, consumers were knowledgeable about food safety but did not understand certain basic processes of food safety, such as handwashing and preventing food safety hazards. This study also found that respondents were concerned about food safety and adhered to foodservice operations’ food safety practices. Implications and recommendations for Extension programming were drawn from study results.

  7. Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

    Directory of Open Access Journals (Sweden)

    Peter Pribis

    2013-01-01

    Full Text Available College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the politics of food safety, and the safety of organic foods.

  8. Food safety attitudes in college students: a structural equation modeling analysis of a conceptual model.

    Science.gov (United States)

    Booth, Rachelle; Hernandez, Magaly; Baker, Erica L; Grajales, Tevni; Pribis, Peter

    2013-01-30

    College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18-25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the politics of food safety, and the safety of organic foods.

  9. Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

    Science.gov (United States)

    Booth, Rachelle; Hernandez, Magaly; Baker, Erica L.; Grajales, Tevni; Pribis, Peter

    2013-01-01

    College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the politics of food safety, and the safety of organic foods. PMID:23364131

  10. Microbiological food safety: a dilemma of developing societies.

    Science.gov (United States)

    Akhtar, Saeed; Sarker, Mahfuzur R; Hossain, Ashfaque

    2014-11-01

    Current food safety issues are deleteriously reshaping the life style of the population in the developing world. Socioeconomic status of the population in poorer economies is one of the major determinants to delineate the availability of safe food to the vulnerable population. Assessment of the prevalence of foodborne illness in developing world is the most neglected area to control disease. Botulism, Shigellosis, Campylobacteriosis, Escherichia coli infection, Staphylococcus aureus infection, Salmonellosis, Listeriosis and Cholerae are extensively prevalent and pose a major threat to human health in underdeveloped communities. The existing food safety status of many African, South Asian, Central, and South American developing countries is distressing therefore; it seems much timely to highlight the areas for the improvement to ensure the supply of safe food to the population in these regions. Extensive literature search at PubMed, Science Direct and Medline was carried out during the current year to catch on relevant data from 1976 to date, using selective terms like food safety, South East Asia, Africa, Central and South America, and foodborne illness etc. Efforts were made to restrict the search to low income countries of these regions with reference to specific foodborne pathogens. This report briefly discusses the present food safety situation in these developing countries and associated consequences as prime issues, suggesting foodborne illness to be the most distressing threat for human health and economic growth.

  11. Future challenges to microbial food safety

    NARCIS (Netherlands)

    Havelaar, A.H.; Brul, S.; de Jong, A.; de Jonge, R.; Zwietering, M.H.; ter Kuile, B.H.

    2010-01-01

    Despite significant efforts by all parties involved, there is still a considerable burden of foodborne illness, in which micro-organisms play a prominent role. Microbes can enter the food chain at different steps, are highly versatile and can adapt to the environment allowing survival, growth and

  12. Future challenges to microbial food safety.

    NARCIS (Netherlands)

    Havelaar, A.H.|info:eu-repo/dai/nl/072306122; Brul, S.; de Jong, A.|info:eu-repo/dai/nl/326795960; de Jonge, R.; Zwietering, M.H.; ter Kuile, B.H.

    2010-01-01

    Despite significant efforts by all parties involved, there is still a considerable burden of foodborne illness, in which micro-organisms play a prominent role. Microbes can enter the food chain at different steps, are highly versatile and can adapt to the environment allowing survival, growth and

  13. Microbial bioinformatics for food safety and production

    NARCIS (Netherlands)

    Alkema, W.B.; Boekhorst, J.; Wels, M.W.; Hijum, S.A. van

    2016-01-01

    In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics'

  14. 77 FR 26287 - Cooperative Agreement To Support the Joint Institute for Food Safety and Applied Nutrition...

    Science.gov (United States)

    2012-05-03

    ... Food Safety and Applied Nutrition, JIFSAN (U01) AGENCY: Food and Drug Administration, HHS. ACTION... the support of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN). FDA believes that... CONTACT: Elizabeth M. Calvey, Center for Food Safety and Applied Nutrition (HFS- 560), Food and Drug...

  15. Economics of food safety in chains: a review of general principles

    NARCIS (Netherlands)

    Valeeva, N.I.; Meuwissen, M.P.M.; Huirne, R.B.M.

    2004-01-01

    The increased demand for safer food has resulted in the development and introduction of new food safety standards and regulations to reach a higher level of food safety. An integrated approach of controlling food safety throughout the entire food chain (`farm to table`) has become an important issue

  16. Can stress in farm animals increase food safety risk?

    Science.gov (United States)

    Rostagno, Marcos H

    2009-09-01

    All farm animals will experience some level of stress during their lives. Stress reduces the fitness of an animal, which can be expressed through failure to achieve production performance standards, or through disease and death. Stress in farm animals can also have detrimental effects on the quality of food products. However, although a common assumption of a potential effect of stress on food safety exists, little is actually known about how this interaction may occur. The aim of this review was to examine the current knowledge of the potential impact of stress in farm animals on food safety risk. Colonization of farm animals by enteric pathogens such as Escherichia coli O157:H7, Salmonella, and Campylobacter, and their subsequent dissemination into the human food chain are a major public health and economic concern for the food industries. This review shows that there is increasing evidence to demonstrate that stress can have a significant deleterious effect on food safety through a variety of potential mechanisms. However, as the impact of stress is difficult to precisely determine, it is imperative that the issue receives more research attention in the interests of optimizing animal welfare and minimizing losses in product yield and quality, as well as to food safety risks to consumers. While there is some evidence linking stress with pathogen carriage and shedding in farm animals, the mechanisms underlying this effect have not been fully elucidated. Understanding when pathogen loads on the farm are the highest or when animals are most susceptible to infection will help identifying times when intervention strategies for pathogen control may be most effective, and consequently, increase the safety of food of animal origin.

  17. High pressure processing for food safety.

    Science.gov (United States)

    Fonberg-Broczek, Monika; Windyga, B; Szczawiński, J; Szczawińska, M; Pietrzak, D; Prestamo, G

    2005-01-01

    Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria -- Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae -- in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P monocytogenes and A. hydrophila. Mathematical methods were applied, for accurate prediction of the effects of high pressure on microorganisms. The usefulness of high pressure treatment for inactivation of microorganisms and shelf-life extention of meat products was also evaluated. The results obtained show that high pressure treatment extends the shelf-life of cooked pork ham and raw smoked pork loin up to 8 weeks, ensuring good micro-biological and sensory quality of the products.

  18. European Workshop Industrical Computer Science Systems approach to design for safety

    Science.gov (United States)

    Zalewski, Janusz

    1992-01-01

    This paper presents guidelines on designing systems for safety, developed by the Technical Committee 7 on Reliability and Safety of the European Workshop on Industrial Computer Systems. The focus is on complementing the traditional development process by adding the following four steps: (1) overall safety analysis; (2) analysis of the functional specifications; (3) designing for safety; (4) validation of design. Quantitative assessment of safety is possible by means of a modular questionnaire covering various aspects of the major stages of system development.

  19. The potential consequences of public release of food safety and inspection service establishment-specific data

    National Research Council Canada - National Science Library

    Board on Agriculture and Natural Resources; Division on Earth and Life Studies; National Research Council

    2011-01-01

    .... In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table...

  20. The FDA Food Safety and Modernization Act and the Exemption for Small Firms

    OpenAIRE

    Pouliot, Sebastien

    2011-01-01

    The FDA Food Safety Modernization Act of 2010 is new legislation that mandates, among other things, new food safety standards. The act includes a clause that exempts small firms from new regulatory requirements. This paper investigates the effects of a small firm exemption from more stringent food safety standards. The model compares food safety, total output and the number of market participants for different food safety regulation with and without an exemption for small firms. The numerical...

  1. Food safety and health: a survey of rural and urban household consumer practices, knowledge to food safety and food related illnesses in Ogun State.

    Directory of Open Access Journals (Sweden)

    Oluwawemimo Adebowale

    2017-09-01

    Full Text Available Background: Consumers’ knowledge on food safety and related practices play central role in reducing foodborne diseases, which represents significant concerns to public health. Objectives: To evaluate rural and urban household consumers knowledge of food safety and related practices in Ogun state, Nigeria. Also, awareness of foodborne illnesses, and  association between respondents’ demographic characteristics and food safety knowledge were investigated. Methods: A crossectional study, which involved a questionnaire based interview of a group of 120 volunteers from four different local government areas (LGA in Ogun State was conducted. Pearson chi-square analysis was used to test the association between consumers’ demographic parameters and knowledge of food safety. Results: Overall,  eighteen (15.8%, 95% Cl, 10.0 – 23.7 male, and ninety-six (82.2%, 95% Cl, 76.3 – 89.9 female within the age range 16 – 60 years took part in the study. Our data showed that there was poor knowledge regarding food safety practices and food borne illnesses among rural and urban consumers surveyed. However, there was a significant difference in the awareness of rural and urban household consumers to foodborne illnesses and associated complications, (p <0.05. Also, Respondents’ marital status were significantly associated with knowledge of food safety (p <0.000. Conclusion: Poor consumer knowledge of food safety, and food related illnesses  were reported, informing the urgent need to improve on  food safety education such as food handling, preparation, storage and general hygiene practices in homes in Nigeria.

  2. [Genetically modified organisms: a new threat to food safety].

    Science.gov (United States)

    Spendeler, Liliane

    2005-01-01

    This article analyzes all of the food safety-related aspects related to the use of genetically modified organisms into agriculture and food. A discussion is provided as to the uncertainties related to the insertion of foreign genes into organisms, providing examples of unforeseen, undesirable effects and of instabilities of the organisms thus artificially fabricated. Data is then provided from both official agencies as well as existing literature questioning the accuracy and reliability of the risk analyses as to these organisms being harmless to health and discusses the almost total lack of scientific studies analyzing the health safety/dangerousness of transgenic foods. Given all these unknowns, other factors must be taken into account, particularly genetic contamination of the non-genetically modified crops, which is now starting to become widespread in some parts of the world. Not being able of reversing the situation in the even of problems is irresponsible. Other major aspects are the impacts on the environment (such as insects building up resistances, the loss of biodiversity, the increase in chemical products employed) with indirect repercussions on health and/or future food production. Lastly, thoughts for discussion are added concerning food safety in terms of food availability and food sovereignty, given that the transgenic seed and related agrochemicals market is currently cornered by five large-scale transnational companies. The conclusion entails an analysis of biotechnological agriculture's contribution to sustainability.

  3. Promoting Food Safety and Food Security in Rural Tourism Destination

    OpenAIRE

    Sikhiram N.

    2014-01-01

    This study was conducted at two villages, Ban Mae Kampong, Mae On, Chiang Mai and Ban Pa Miang, Muang, Lampang, Northern Thailand. This community is supported by Thai government tourism ministry to develop their skills in order to create and offer rural tourism. The study focus on community member groups who are involved with rural tourism activities; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration a...

  4. Food safety hazards in Georgian Tushuri Guda cheese

    Directory of Open Access Journals (Sweden)

    Avtandil Korakhashvili

    2016-09-01

    Full Text Available Scientific-research work provides a timely and valuable review of the progress being made in the greater understanding of the factors contributing to Tushuri Guda cheese making and how this experience may be applied to producing better and more consistent products with food safety HACCP system requirements. The HACCP study in this variety of cheese covers all types of food safety hazards, like biological, chemical and physical, but unfortunately it needs a more precise definition. It did not include clarification of cleaning and sanitation operations in accordance with modern standards, sanitation of grasslands and meadows. All of that are covered by the plant Good Manufacturing Practices (GMPs procedures and Good Hygiene Practices (GHPs for the obtaining of maximal food safety results.

  5. National Center for Food Safety and Technology

    Science.gov (United States)

    2013-12-05

    Effect of Grape Seed Extract on Blood Pressure in Subjects with Pre-Hypertension. Journal of Pharmacy and Nutrition Sciences. 2(2): 155-159. 20. Sun, Y...serovar Enteritidis under desiccation and starvation stress in peanut oil , Food Microbiology, (05 2012): 0. doi: 10.1016/j.fm.2011.11.001 Yang Chen...Stuart Chirtel, Joseph Jablonski, Lauren S. Jackson. 2013. Transfer of Peanut Proteins into Soybean Oil Used to Roast Peanuts 24. Clair Wei

  6. European Food Safety Authority; Analysis of the baseline survey of Salmonella in holdings with breeding pigs, in the EU, 2008; Part B: Analysis of factors potentially associated with Salmonella pen positivity

    DEFF Research Database (Denmark)

    Hald, Tine

    , feed of commercial compound origin or pelleted feed. A tendency towards some Member State group-specific Salmonella serovars was identified, but spatial distribution of other serovars was heterogeneous. S. Typhimurium and S. Derby were widespread and dominant in the EU, in both breeding and production......A European Union-wide Salmonella baseline survey was conducted in 2008 in holdings with breeding pigs. A total of 1,609 randomly selected holdings housing and selling mainly breeding pigs (breeding holdings) and 3,508 holdings housing commercial breeding pigs and mainly selling pigs for fattening...... or slaughter (production holdings) were sampled. In each selected holding, pooled fresh faecal samples were collected from 10 randomly chosen pens of breeding pigs over six months of age, representing the different stages of the breeding herd, and examined for the presence of Salmonella. Analyses at country...

  7. Trends in technology, trade and consumption likely to impact on microbial food safety.

    Science.gov (United States)

    Quested, T E; Cook, P E; Gorris, L G M; Cole, M B

    2010-05-30

    Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United States and global issues. Understanding of factors is developed using system-based methods and their impact is discussed in relation to current events and predictions of future trends. These factors come from a wide range of spheres relevant to food and include political, economic, social, technological, regulatory and environmental drivers. The degree of certainty in assessing the impact of important driving factors is considered in relation to food-borne disease. The most important factors driving an increase in the burden of food-borne disease in the next few decades were found to be the anticipated doubling of the global demand for food and of the international trade in food next to a significantly increased consumption of certain high-value food commodities such as meat and poultry and fresh produce. A less important factor potentially increasing the food-borne disease burden would be the increased demand for convenience foods. Factors that may contribute to a reduction in the food-borne disease burden were identified as the ability of governments around the world to take effective regulatory measures as well as the development and use of new food safety technologies and detection methods. The most important factor in reducing the burden of food-borne disease was identified as our ability to first detect and investigate a food safety issue and then to develop effective control measures. Given the global scale of impact on food safety that current and potentially future trends have, either by potentially increasing or decreasing the food-borne disease burden, it is concluded that a key role is fulfilled by intergovernmental organisations and by international standard setting bodies in coordinating the

  8. Food Safety and Sustainable Nutrition Workshops: Educational Experiences for Primary School Children in Turin, Italy.

    Science.gov (United States)

    Traversa, Amaranta; Adriano, Daniela; Bellio, Alberto; Bianchi, Daniela Manila; Gallina, Silvia; Ippolito, Clara; Romano, Angelo; Durelli, Paola; Pezzana, Andrea; Decastelli, Lucia

    2017-01-24

    European control and prevention policies are focused to guarantee a high level of protection of consumers' health. Food-borne diseases as obesity, diabetes, food allergy, and food-borne outbreaks are increasing. To prevent food-borne diseases, it is fundamental to involve consumers, in particular children, in educational experiences aimed to learn the proper behaviours to be applied. In this context, we designed and performed 5 educational workshops about food safety, hidden allergens in food and nutrition aimed to involve children attending primary and summer school. These experiences let us collect observations about children knowledge and behaviours. From May to October 2015, a total of 1708 children aged 6 to 11 years joined our workshops. Children were involved in listening activities, laboratory experiments, handling games and sensory experiences. All participants were familiar with food allergy and were interested to know how to behave with allergic people. Children showed great curiosity in discovering that many foods normally contain live bacteria. Less than 25% of children reported to skip breakfast, to have it watching TV or to spend few minutes for it. Many of them (>75%) thought that fruits and vegetables are all year-round available and are not related to a specific period. Very few participants (<25%) knew that freezing is the treatment to be applied to make fresh fish safe from parasites. Children involved in food safety and nutrition educational experiences have the opportunity to increase their awareness about the correct behaviours to prevent food-borne diseases and to improve their own critical thinking about food consumption.

  9. Harmonisation of food categorisation systems for dietary exposure assessments among European children

    DEFF Research Database (Denmark)

    De Neve, Melissa; Sioen, Isabelle; Boon, Polly

    2010-01-01

    Within the European project called EXPOCHI (Individual Food Consumption Data and Exposure Assessment Studies for Children), 14 different European individual food consumption databases of children were used to conduct harmonised dietary exposure assessments for lead, chromium, selenium and food co...... coded and in level of detail provided about the consumed foods. The work done and the problems encountered in this project can be of interest for future projects in which food consumption data will be collected on a pan-European level and used for common exposure assessments....

  10. Road safety performance indicators : country comparisons. SafetyNet, Building the European Road Safety Observatory, Workpackage 3, Deliverable 3.7a.

    NARCIS (Netherlands)

    Auerbach-Hafen, K. Riguelle, F. Eksler, V. Haddak, M. Holló, P. Arsenio, E. Cardoso, J. Vieira Gomes, S. Rapadimitriou, E. Amelink, M. Goldenbeld, C. Mathijssen, R. Louwerse, R. Morsink, P. Schoon, C. Gent, A. van Houwing, S. Vis, M. Gitelman, V. Hakkert, S. Assum, T. page, M. & Rackliff, L.

    2009-01-01

    This report compares the safety performance of 27 European countries – the25 EU member states, Norway and Switzerland. The comparison is done for seven road safety related areas: alcohol and drugs, speeds, protective systems, daytime running lights, vehicles (passive safety), roads, and trauma

  11. Principles for the risk assessment of genetically modified microorganisms and their food products in the European Union.

    Science.gov (United States)

    Aguilera, Jaime; Gomes, Ana R; Olaru, Irina

    2013-10-01

    Genetically modified microorganisms (GMMs) are involved in the production of a variety of food and feed. The release and consumption of these products can raise questions about health and environmental safety. Therefore, the European Union has different legislative instruments in place in order to ensure the safety of such products. A key requirement is to conduct a scientific risk assessment as a prerequisite for the product to be placed on the market. This risk assessment is performed by the European Food Safety Authority (EFSA), through its Scientific Panels. The EFSA Panel on Genetically Modified Organisms has published complete and comprehensive guidance for the risk assessment of GMMs and their products for food and/or feed use, in which the strategy and the criteria to conduct the assessment are explained, as well as the scientific data to be provided in applications for regulated products. This Guidance follows the main risk assessment principles developed by various international organisations (Codex Alimentarius, 2003; OECD, 2010). The assessment considers two aspects: the characterisation of the GMM and the possible effects of its modification with respect to safety, and the safety of the product itself. Due to the existing diversity of GMMs and their products, a categorisation is recommended to optimise the assessment and to determine the extent of the required data. The assessment starts with a comprehensive characterisation of the GMM, covering the recipient/parental organism, the donor(s) of the genetic material, the genetic modification, and the final GMM and its phenotype. Evaluation of the composition, potential toxicity and/or allergenicity, nutritional value and environmental impact of the product constitute further cornerstones of the process. The outcome of the assessment is reflected in a scientific opinion which indicates whether the product raises any safety issues. This opinion is taken into account by the different European regulatory

  12. GIs, Food Safety, and Sustainability Challenges and Opportunities

    OpenAIRE

    Wirth, David

    2015-01-01

    This paper examines the legal and policy relationship reinforcement amongst international standards for GIs, food safety standards, and other claims of quality or safety. The paper addresses those relationships within the context of international trade agreements protecting GIs, such as the 1994 TRIPS Agreement, the EU-Canada Comprehensive Economic and Trade Agreement (CETA), and the chapter on intellectual property and geographical indications in the Transatlantic Trade and Investment Partne...

  13. International Harmonization of Food Safety Assessment of Pesticide Residues.

    Science.gov (United States)

    Ambrus, Árpád

    2016-01-13

    This paper summarizes the development of principles and methods applied within the program of the FAO/WHO Codex Alimentarius during the past 50 years for the safety assessment of pesticide residues in food and feed and establishing maximum residue limits (MRLs) to promote free international trade and assure the safety of consumers. The role of major international organizations in this process, the FAO capacity building activities, and some problematic areas that require special attention are briefly described.

  14. [Consumer expectations for livestock farming and food safety].

    Science.gov (United States)

    Melchers, C B

    2003-08-01

    Food safety optimization measures neglect the consumers' psychological requirements. To avoid guilt--delight-discords, problems of livestock farming are not registered in the first place. Food checks at the purchase are felt to be a matter of the consumer's own competence, using his five senses and primarily seen as a tasting test. Market mechanisms supply additional safety in the background. Consumer behavior in acute crises must be seen from the point of protective magie. Governmental pre-tests raise doubts on the consumer's shopping competence, they are felt to be insulting and unreliable. Certificates and quality seals only stand a chance as complimentary service to the consumer's own competence.

  15. Preharvest Food Safety Under the Influence of a Changing Climate.

    Science.gov (United States)

    Kniel, Kalmia E; Spanninger, Patrick

    2017-04-01

    Ensuring food safety and addressing the impact of climate change are both immense concepts. Food production systems must continue to evolve in order to develop food safety management programs and identify emerging risks linked to climate change. There are an infinite number of crosscutting issues regarding climate change and health. The changing climate of the globe manifests itself in fluctuating temperatures, intense storms, droughts, and fluctuating sea levels. These environmental variables in turn may increase the risk of foodborne disease transmission through our foods and increase the need for vigilance and risk mitigation at the preharvest level. While the influence of climate change is untold, four cases are discussed here, including waterborne disease, seafood, production of fruits and vegetables, and mycotoxins. Changes relative to climate have been documented at the preharvest level for these issues. Change must be addressed alongside education and research to safeguard the human health effects of climate change.

  16. Assessment of the food safety issues related to genetically modified foods.

    Science.gov (United States)

    Kuiper, H A; Kleter, G A; Noteborn, H P; Kok, E J

    2001-09-01

    International consensus has been reached on the principles regarding evaluation of the food safety of genetically modified plants. The concept of substantial equivalence has been developed as part of a safety evaluation framework, based on the idea that existing foods can serve as a basis for comparing the properties of genetically modified foods with the appropriate counterpart. Application of the concept is not a safety assessment per se, but helps to identify similarities and differences between the existing food and the new product, which are then subject to further toxicological investigation. Substantial equivalence is a starting point in the safety evaluation, rather than an endpoint of the assessment. Consensus on practical application of the principle should be further elaborated. Experiences with the safety testing of newly inserted proteins and of whole genetically modified foods are reviewed, and limitations of current test methodologies are discussed. The development and validation of new profiling methods such as DNA microarray technology, proteomics, and metabolomics for the identification and characterization of unintended effects, which may occur as a result of the genetic modification, is recommended. The assessment of the allergenicity of newly inserted proteins and of marker genes is discussed. An issue that will gain importance in the near future is that of post-marketing surveillance of the foods derived from genetically modified crops. It is concluded, among others that, that application of the principle of substantial equivalence has proven adequate, and that no alternative adequate safety assessment strategies are available.

  17. Public-private interactions in global food safety governance.

    Science.gov (United States)

    Lin, Ching-Fu

    2014-01-01

    In response to an apparent decline in global food safety, numerous public and private regulatory initiatives have emerged to restore public confidence. This trend has been particularly marked by the growing influence of private regulators such as multinational food companies, supermarket chains and non-governmental organizations (NGOs), who employ private standards, certification protocols, third-party auditing, and transnational contracting practices. This paper explores how the structure and processes of private food safety governance interact with traditional public governance regimes, focusing on Global Good Agricultural Practices (GlobalGAP) as a primary example of the former. Due to the inefficiency and ineffectiveness of public regulation in the face of global problems, private governance in food safety has gradually replaced states' command-and-control regulation with more flexible, market-oriented mechanisms. The paper concludes by emphasizing the importance of constructive regime interaction instead of institutional boundary building to global food safety governance. Public and private ordering must each play a role as integral parts of a larger, dynamic and evolving governance complex.

  18. Food contamination in fast food restaurants in Benin City, Edo State, Nigeria: Implications for food hygiene and safety.

    Science.gov (United States)

    Isara, A R; Isah, E C; Lofor, P V O; Ojide, C K

    2010-08-01

    To determine the prevalence of food contamination in the fast food restaurants operating in Benin City, Edo State, Nigeria. Three hundred and fifty food handlers were selected by means of a systematic sampling method and interviewed using a semi-structured researcher-administered questionnaire. One hundred and sixty-eight samples of ready-to-eat food and 45 stool samples were collected and analysed in the laboratory for the presence of bacteria (excluding anaerobic bacteria). More than half of the respondents (n=184, 52.6%) had no training in food hygiene and safety. Only 149 (42.6%) respondents knew that micro-organisms can contaminate food. The prevalence of food contamination in the fast food restaurants was found to be 37.5%. Bacillus cereus and Staphylococcus aureus were the most commonly isolated bacteria, while salad, meat pie and fried rice were the most commonly contaminated foods. There is need for the relevant local authorities to ensure that the food sold to consumers in fast food restaurants is safe, wholesome and fit for human consumption in order to prevent outbreaks of food-borne illnesses. Also, there should be regular training/retraining and health education of these food handlers in all aspects of food hygiene and safety. Copyright 2010 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

  19. Consequences of Food Safety Abolishing Energy Subsidies on Iranian Meat

    OpenAIRE

    Fathi, F.(Department of Physics, Faculty of Sciences, Arak University, Arak 38156-8-8349, Iran); M. Bakhshoodeh

    2016-01-01

    Introduction: Policies of the Fifth Five-year Socio Economic Development Plan on Iran emphasize on improving factors such as air quality and food security, reduction of the risks and infections that threatens health as well as to change dietary patterns by improving food composition and safety. To this end, the government required to support measures to increase production of animal protein obtained from livestock and poultry. The Iranian targeted subsidy plan started in 2010 which increased ...

  20. Comparative analysis of existing food safety culture evaluation systems

    OpenAIRE

    Jespersen, Lone; Griffiths, Mansel; Wallace, Carol Anne

    2017-01-01

    The purpose of the research was firstly, to analyze existing culture evaluation systems for commonalities and differences in research quality, applied validation strategies, and content. Secondly, to suggest a simple structure of food safety cultural dimensions to help unify the culture evaluation field. To achieve these goals, a comparison of eight culture evaluation models applied to varing degrees in the food industry was conducted. The systems were found to vary significantly in applied v...

  1. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana.

    Science.gov (United States)

    Akabanda, Fortune; Hlortsi, Eli Hope; Owusu-Kwarteng, James

    2017-01-06

    In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235) institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i) demographic characteristics, (ii) employees' work satisfaction, (iii) knowledge on food safety, (iv) attitudes towards food safety and (v) food hygiene practices. Majority of the food-handlers were between 41-50 years (39.1%). Female respondents were (76.6%). In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers), using gloves (77.9%), proper cleaning of the instruments/utensils (86.4%) and detergent use (72.8%). On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models showed statistically significant differences

  2. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

    Directory of Open Access Journals (Sweden)

    Fortune Akabanda

    2017-01-01

    Full Text Available Abstract Background In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. Methods The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235 institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i demographic characteristics, (ii employees’ work satisfaction, (iii knowledge on food safety, (iv attitudes towards food safety and (v food hygiene practices. Results Majority of the food-handlers were between 41–50 years (39.1%. Female respondents were (76.6%. In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers, using gloves (77.9%, proper cleaning of the instruments/utensils (86.4% and detergent use (72.8%. On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models

  3. Food safety objectives for Listeria monocytogenes in Spanish food sampled in cafeterias and restaurants.

    Science.gov (United States)

    Doménech, E; Amorós, J A; Escriche, I

    2011-09-01

    To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health.

  4. Genetic identification and distribution of the parasitic larvae of Anisakis pegreffii and Anisakis simplex (s. s.) in European hake Merluccius merluccius from the Tyrrhenian Sea and Spanish Atlantic coast: implications for food safety.

    Science.gov (United States)

    Cipriani, Paolo; Smaldone, Giorgio; Acerra, Virginia; D'Angelo, Luisa; Anastasio, Aniello; Bellisario, Bruno; Palma, Giuseppe; Nascetti, Giuseppe; Mattiucci, Simonetta

    2015-04-02

    The consumption of the hake Merluccius merluccius is widespread in European countries, where this fish has a high commercial value. To date, different larval species of Anisakis have been identified as parasites in M. merluccius from European waters, Anisakis pegreffii and Anisakis simplex (s. s.) being the two most common. The aim of the study is to present data on the occurrence of Anisakis spp. larvae in the viscera and flesh of M. merluccius. Consequently, the distribution and infection rates of different species of Anisakis in different sites (viscera, and dorsal and ventral fillets) were investigated in hake caught in the central Tyrrhenian Sea (FAO 37.1.3) and the NE Atlantic Ocean (FAO 27 IXa). A sample of N=65 fish individuals (length>26 cm) was examined parasitologically from each fishing ground. The fillets were examined using the pepsin digestion method. A large number (1310) of Anisakis specimens were identified by multilocus allozyme electrophoresis (MAE) and mtDNA cox2 sequence analysis; among these, 814 larvae corresponded to A. simplex (s. s.) and 476 to A. pegreffii. They were found to infect both the flesh and the viscera. The two species co-infected the same individual fish (both in the viscera and in the flesh) from the FAO 27 area, whereas only A. pegreffii was found in hake from the Tyrrhenian Sea. The average parasite burden of A. pegreffii in hake from the Tyrrhenian Sea was significantly lower to that observed from hake off the Atlantic coast of Spain, both in prevalence and in abundance. In addition, whereas no significant difference in overall prevalence values was recorded between the two Anisakis species in the viscera of the FAO 27 sample, significant differences were found in the abundance levels observed between these species in the flesh, with A. simplex (s. s.) exhibiting significantly higher levels than that observed for A. pegreffii (pAnisakis, both the flesh inspection and the infection rates of the different anisakid species

  5. Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)

    Science.gov (United States)

    Patah, Mohd Onn Rashdi Abd; Issa, Zuraini Mat; Nor, Khamis Mohammad

    2009-01-01

    Food safety issue is not new in Malaysia as problems such as unsafe food handling, doubtful food preparation, food poisoning outbreaks in schools and education institutions and spreading of infectious food borne illness has been discussed by the public more often than before. The purpose of this study is to examine the food safety knowledge and…

  6. Need for an "integrated safety assessment" of GMOs, linking food safety and environmental considerations.

    Science.gov (United States)

    Haslberger, Alexander G

    2006-05-03

    Evidence for substantial environmental influences on health and food safety comes from work with environmental health indicators which show that agroenvironmental practices have direct and indirect effects on human health, concluding that "the quality of the environment influences the quality and safety of foods" [Fennema, O. Environ. Health Perspect. 1990, 86, 229-232). In the field of genetically modified organisms (GMOs), Codex principles have been established for the assessment of GM food safety and the Cartagena Protocol on Biosafety outlines international principles for an environmental assessment of living modified organisms. Both concepts also contain starting points for an assessment of health/food safety effects of GMOs in cases when the environment is involved in the chain of events that could lead to hazards. The environment can act as a route of unintentional entry of GMOs into the food supply, such as in the case of gene flow via pollen or seeds from GM crops, but the environment can also be involved in changes of GMO-induced agricultural practices with relevance for health/food safety. Examples for this include potential regional changes of pesticide uses and reduction in pesticide poisonings resulting from the use of Bt crops or influences on immune responses via cross-reactivity. Clearly, modern methods of biotechnology in breeding are involved in the reasons behind the rapid reduction of local varieties in agrodiversity, which constitute an identified hazard for food safety and food security. The health/food safety assessment of GM foods in cases when the environment is involved needs to be informed by data from environmental assessment. Such data might be especially important for hazard identification and exposure assessment. International organizations working in these areas will very likely be needed to initiate and enable cooperation between those institutions responsible for the different assessments, as well as for exchange and analysis of

  7. Food Safety in Low and Middle Income Countries

    Directory of Open Access Journals (Sweden)

    Delia Grace

    2015-08-01

    Full Text Available Evidence on foodborne disease (FBD in low and middle income countries (LMICs is still limited, but important studies in recent years have broadened our understanding. These suggest that developing country consumers are concerned about FBD; that most of the known burden of FBD disease comes from biological hazards; and, that most FBD is the result of consumption of fresh, perishable foods sold in informal markets. FBD is likely to increase in LMICs as the result of massive increases in the consumption of risky foods (livestock and fish products and produce and lengthening and broadening value chains. Although intensification of agricultural production is a strong trend, so far agro-industrial production and modern retail have not demonstrated clear advantages in food safety and disease control. There is limited evidence on effective, sustainable and scalable interventions to improve food safety in domestic markets. Training farmers on input use and good practices often benefits those farmers trained, but has not been scalable or sustainable, except where good practices are linked to eligibility for export. Training informal value chain actors who receive business benefits from being trained has been more successful. New technologies, growing public concern and increased emphasis on food system governance can also improve food safety.

  8. Food Safety in Low and Middle Income Countries

    Science.gov (United States)

    Grace, Delia

    2015-01-01

    Evidence on foodborne disease (FBD) in low and middle income countries (LMICs) is still limited, but important studies in recent years have broadened our understanding. These suggest that developing country consumers are concerned about FBD; that most of the known burden of FBD disease comes from biological hazards; and, that most FBD is the result of consumption of fresh, perishable foods sold in informal markets. FBD is likely to increase in LMICs as the result of massive increases in the consumption of risky foods (livestock and fish products and produce) and lengthening and broadening value chains. Although intensification of agricultural production is a strong trend, so far agro-industrial production and modern retail have not demonstrated clear advantages in food safety and disease control. There is limited evidence on effective, sustainable and scalable interventions to improve food safety in domestic markets. Training farmers on input use and good practices often benefits those farmers trained, but has not been scalable or sustainable, except where good practices are linked to eligibility for export. Training informal value chain actors who receive business benefits from being trained has been more successful. New technologies, growing public concern and increased emphasis on food system governance can also improve food safety. PMID:26343693

  9. Food Safety in Low and Middle Income Countries.

    Science.gov (United States)

    Grace, Delia

    2015-08-27

    Evidence on foodborne disease (FBD) in low and middle income countries (LMICs) is still limited, but important studies in recent years have broadened our understanding. These suggest that developing country consumers are concerned about FBD; that most of the known burden of FBD disease comes from biological hazards; and, that most FBD is the result of consumption of fresh, perishable foods sold in informal markets. FBD is likely to increase in LMICs as the result of massive increases in the consumption of risky foods (livestock and fish products and produce) and lengthening and broadening value chains. Although intensification of agricultural production is a strong trend, so far agro-industrial production and modern retail have not demonstrated clear advantages in food safety and disease control. There is limited evidence on effective, sustainable and scalable interventions to improve food safety in domestic markets. Training farmers on input use and good practices often benefits those farmers trained, but has not been scalable or sustainable, except where good practices are linked to eligibility for export. Training informal value chain actors who receive business benefits from being trained has been more successful. New technologies, growing public concern and increased emphasis on food system governance can also improve food safety.

  10. Food intake and inflammation in European children: the IDEFICS study.

    Science.gov (United States)

    González-Gil, Esther M; Santabárbara, Javier; Russo, Paola; Ahrens, Wolfgang; Claessens, Mandy; Lissner, Lauren; Börnhorst, Claudia; Krogh, Vittorio; Iacoviello, Licia; Molnar, Denes; Siani, Alfonso; Tornaritis, Michael; Veidebaum, Toomas; Moreno, Luis A

    2016-12-01

    This cross-sectional study assesses the relationship between consumption frequencies of food items and high-sensitivity C-reactive protein (hs-CRP) in European children. Out of the baseline sample (N = 16.228) of the IDEFICS study, 6.403 children (1.315 boys aged 2 to food frequency questionnaire. Logistic regression adjusted for body mass index z-score, education of the mother, breast-feeding and self-reported hours of physical activity in a sport club per week was conducted. Mean frequency intake of raw vegetable was lower in boys (p = 0.022 in young and p = 0.020 in old) and older girls (p = 0.026) with high hs-CRP concentration, while in younger girls (p = 0.008) the same occurred with the cooked vegetables. The probability of having higher hs-CRP concentration was significantly associated with having low consumption frequency of vegetables (p = 0.004 in older boys, raw vegetables; and p = 0.0032 in younger girls, cooked vegetables). Also, honey/jam intake decreased the probability of having higher concentration of hs-CRP, whereas soft drinks with sugar, mayonnaise and cereals milled increased this probability. Out of all food items associated with hs-CRP, frequency intake of vegetables presented more associations across all the analysis. Findings suggest that a high-frequency intake of vegetables is inversely related to an inflammatory status in children. More studies are needed to assess the association between diet and inflammation.

  11. 76 FR 30727 - Food and Drug Administration Food Safety Modernization Act: Focus on Inspections and Compliance

    Science.gov (United States)

    2011-05-26

    ... (the FD&C Act) to establish the foundation for a modernized, prevention-based food safety system. The... holding industry accountable for their responsibility to produce a safe product. FDA will meet this.... 3501) to provide FDA with mandatory recall authority for foods other than infant formula. This...

  12. Development of road safety performance indicators for the European countries.

    NARCIS (Netherlands)

    Gitelman, V. Vis, M. Weijermars, W. & Hakkert, S.

    2014-01-01

    Safety performance indicators (SPIs) are measures reflecting the operational conditions of the road traffic system that influence the system’s safety performance. Within the EU funded SafetyNet project, SPIs were developed for seven road safety-related areas: alcohol and drugs; speed; protective

  13. Food safety and sustainable nutrition workshops: educational experiences for primary school children in Turin, Italy

    Directory of Open Access Journals (Sweden)

    Amaranta Traversa

    2017-01-01

    Full Text Available European control and prevention policies are focused to guarantee a high level of protection of consumers’ health. Foodborne diseases as obesity, diabetes, food allergy, and food-borne outbreaks are increasing. To prevent food-borne diseases, it is fundamental to involve consumers, in particular children, in educational experiences aimed to learn the proper behaviours to be applied. In this context, we designed and performed 5 educational workshops about food safety, hidden allergens in food and nutrition aimed to involve children attending primary and summer school. These experiences let us collect observations about children knowledge and behaviours. From May to October 2015, a total of 1708 children aged 6 to 11 years joined our workshops. Children were involved in listening activities, laboratory experiments, handling games and sensory experiences. All participants were familiar with food allergy and were interested to know how to behave with allergic people. Children showed great curiosity in discovering that many foods normally contain live bacteria. Less than 25% of children reported to skip breakfast, to have it watching TV or to spend few minutes for it. Many of them (>75% thought that fruits and vegetables are all year-round available and are not related to a specific period. Very few participants (<25% knew that freezing is the treatment to be applied to make fresh fish safe from parasites. Children involved in food safety and nutrition educational experiences have the opportunity to increase their awareness about the correct behaviours to prevent food-borne diseases and to improve their own critical thinking about food consumption.

  14. Seniors, and their food handlers and caregivers, need food safety and nutrition education

    OpenAIRE

    Blackburn, Mary L; Bruhn, Christine M; Soederberg Miller, Lisa; Ganthavorn, Chutima; Ober, Beth A

    2014-01-01

    Seniors are at greater risk than other adults for foodborne illness, poor nutrition and high rates of nutrition- and lifestyle-related chronic diseases. They also represent a major underserved segment of the UC Cooperative Extension client population. The Make Food Safe for Seniors (MFSFS) initiative assessed food safety and nutrition education needs of fixed-income seniors and food handlers and caregivers serving seniors in 10 California counties. Baseline survey results found unsafe practic...

  15. Heavy metals contamination: implications for health and food safety

    Directory of Open Access Journals (Sweden)

    Yulieth C. Reyes

    2016-07-01

    Full Text Available Contamination by heavy metals in water resources, soil and air poses one of the most severe problems that compromise food safety and public health at global and local level. In this review, the specific problem of contamination by mercury (Hg, arsenic (As, cadmium (Cd and lead (Pb in the environment and food is presented. A description of the sources of contamination, exposure in living beings, accumulation and retention in food and consumer products is carried out. Study cases and results in some countries included Colombia are discussed.

  16. A systems-based food safety evaluation: an experimental approach.

    Science.gov (United States)

    Higgins, Charles L; Hartfield, Barry S

    2004-11-01

    Food establishments are complex systems with inputs, subsystems, underlying forces that affect the system, outputs, and feedback. Building on past exploration of the hazard analysis critical control point concept and Ludwig von Bertalanffy General Systems Theory, the National Park Service (NPS) is attempting to translate these ideas into a realistic field assessment of food service establishments and to use information gathered by these methods in efforts to improve food safety. Over the course of the last two years, an experimental systems-based methodology has been drafted, developed, and tested by the NPS Public Health Program. This methodology is described in this paper.

  17. Development a Comprehensive Food Safety System in Serbia- A Narrative Review Article

    Science.gov (United States)

    RADOVIĆ, Vesela; KEKOVIĆ, Zoran; AGIĆ, Samir

    2014-01-01

    Abstract Background Food safety issues are not a new issue in science, but due to the dynamic changes in the modern world it is as equally important as decades ago. The aim of the study was to address the efforts in the development of a comprehensive food safety system in Serbia, and make specific recommendations regarding the improvement of epidemiological investigation capacity as a useful tool which contributes to improving the public health by joint efforts of epidemiologists and law enforcement. Methods We used the methodology appropriate for social sciences. Results The findings show the current state-of-affairs in the area of food safety and health care system and present some most important weaknesses which have to be overcome. Policy makers need timely and reliable information so that they can make informed decisions to improve the population health in an ongoing process of seeking full membership in the European Union. Conclusion Serbia has to apply significant changes in practice because the current state-of-affairs in the area of food safety and health care system is not so favourable due to numerous both objective and subjective factors. Hence, the policy-makers must work on the development of epidemiological investigation capacities as a firm basis for greater efficiency and effectiveness. Epidemiologists would not stay alone in their work. Law enforcement as well as many other stakeholders should recognize their new role in the process of the development of epidemiological investigation capacity as a tool for the development of a comprehensive food safety system in Serbia. PMID:25909057

  18. Using a Training Video to Improve Agricultural Workers' Knowledge of On-Farm Food Safety

    Science.gov (United States)

    Mathiasen, Lisa; Morley, Katija; Chapman, Benjamin; Powell, Douglas

    2012-01-01

    A training video was produced and evaluated to assess its impact on the food safety knowledge of agricultural workers. Increasing food safety knowledge on the farm may help to improve the safety of fresh produce. Surveys were used to measure workers' food safety knowledge before and after viewing the video. Focus groups were used to determine…

  19. Food fears: a national survey on the attitudes of Australian adults about the safety and quality of food

    National Research Council Canada - National Science Library

    Williams, Peter; Keynes, Nick

    2004-01-01

    ... and quality of food, to measure recent trends in views about hazards in the food supply, to explore beliefs about the safety of additives and to discover whether consumers use food labels to check...

  20. Health and food safety concerns of early dietary introduction of ...

    African Journals Online (AJOL)

    The timing of introduction of unmodified cow milk is critical in infant feeding. The objective of this review is to explore the underlying reasons for the early dietary introduction of unmodified cow milk to infant diets in the sub-Saharan African countries and also to assess the health and food safety concerns for its early ...

  1. Hygiene Assessment of the Performance of Food Safety ...

    African Journals Online (AJOL)

    The aim of this paper is to present a measure of the performance of Food Safety Management System (FSMS) implemented in five municipal abattoirs situated in Edo State, Nigeria. Hygiene status of the abattoirs was assessed by a quantitative interpretation of observations obtained from visual inspection of abattoir's ...

  2. A Cross Sectional Study of Food Safety Related Perceptions and ...

    African Journals Online (AJOL)

    Objective: Obtaining enough information on the knowledge and practices of a target group is essential for the development of effective health education programs. This study was conducted to assess food safety knowledge, perception and practices among women working in a north Indian University. Materials and methods: ...

  3. Food and feed safety aspects of cisgenic crop plant varieties

    NARCIS (Netherlands)

    Prins, T.W.; Kok, E.J.

    2010-01-01

    This report presents the results of the discussions that identified food and feed safety aspects of cisgenic plant varieties in comparison to conventional varieties on the one hand and transgenic plant varieties on the other hand. It was concluded that on the basis of the general characteristics of

  4. Assessing the Food Safety Knowledge of University of Maine Students

    Science.gov (United States)

    Ferk, Chelsea C.; Calder, Beth L.; Camire, Mary Ellen

    2016-01-01

    Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18- to 26-year-old Univ. of Maine students.…

  5. Food Safety Posters for Safe Handling of Leafy Greens

    Science.gov (United States)

    Rajagopal, Lakshman; Arendt, Susan W.; Shaw, Angela M.; Strohbehn, Catherine H.; Sauer, Kevin L.

    2016-01-01

    This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating…

  6. Identifying Food Safety Concerns when Communication Barriers Exist

    Science.gov (United States)

    Neal, Jack A.; Dawson, Mary; Madera, Juan M.

    2011-01-01

    Abstract: Students must be prepared to lead a diverse workforce. The objective of this study was to establish a teaching method that helps students identify barriers to food safety while working in a simulated environment with communication barriers. This study employed a perspective taking exercise based upon the principles of social learning…

  7. Knowledge and practices of food hygiene and safety among camel ...

    African Journals Online (AJOL)

    The respondents showed low knowledge in answering questions regarding spoilage microorganisms and effective cleaning of containers. About 53% of women retailers used rejected/spoiled milk for household consumption. This could result in a high food safety risk. Therefore, training of actors along the camel milk value ...

  8. Food safety management systems performance in the lamb production chain

    NARCIS (Netherlands)

    Oses, S.M.; Luning, P.A.; Jacxsens, L.; Jaime, I.; Rovira, J.

    2012-01-01

    This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the

  9. Quality and Safety Assessment of Foods Derived by Modern ...

    African Journals Online (AJOL)

    This paper discusses the work done at the international level to assure the quality and safety of foods derived from modern biotechnology. It explores the code of conduct for biotechnology as it affects the conservation and use of plant genetic resources. Particular biotechnology-related issues have been considered by a ...

  10. Indicators of emerging hazards and risks to food safety

    NARCIS (Netherlands)

    Kleter, G.A.; Marvin, H.J.P.

    2009-01-01

    There is a widely felt need to develop methods for the early identification of emerging hazards to food safety with the aim of preventing these hazards from becoming real risks and causing incidents. This paper reviews various activities and previous reports that describe methods to select

  11. Genomics for food safety and sustainable animal production

    NARCIS (Netherlands)

    Harlizius, B.; Wijk, van H.J.; Merks, J.W.M.

    2004-01-01

    There is a growing concern in society about the safety of animal-derived food, the health and welfare of farm animals and the sustainability of current animal production systems. Along farm animal, breeding genomics may contribute to a solution for these concerns. The use of genomic analysis tools,

  12. Food safety knowledge and practice among child caregivers in Ijebu ...

    African Journals Online (AJOL)

    Background: Children are the most vulnerable groups prone to diseases. As more families have the two parents working, there is need for children whose parents are gainfully employed, to receive care in a clean and safe environment. Objective: The study assessed food safety knowledge and practice among child ...

  13. Editorial: Mycotoxin Food Safety Risk in Kenya | Kenji | Journal of ...

    African Journals Online (AJOL)

    Journal of Tropical Microbiology and Biotechnology. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 2, No 1 (2003) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register. Editorial: Mycotoxin Food Safety Risk in ...

  14. Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production

    NARCIS (Netherlands)

    Spiegel, van der M.; Noordam, M.Y.; Fels-Klerx, van der H.J.

    2013-01-01

    Novel protein sources (like insects, algae, duckweed, and rapeseed) are expected to enter the European feed and food market as replacers for animal-derived proteins. However, food safety aspects of these novel protein sources are not well-known. The aim of this article is to review the state of the

  15. 78 FR 6762 - Food and Drug Administration Food Safety Modernization Act: Proposed Rules To Establish Standards...

    Science.gov (United States)

    2013-01-31

    ...The Food and Drug Administration (FDA) is announcing a public meeting to discuss the proposed rules to establish standards for the growing, harvesting, packing, and holding of produce for human consumption (the produce safety proposed rule) and for current good manufacturing practice and hazard analysis and risk-based preventive controls for human food (the preventive controls proposed rule), which are the first of several proposed rules that would establish the foundation of, and central framework for, the modern food safety system envisioned by Congress in the FDA Food Safety Modernization Act (FSMA). The purpose of the public meeting is to solicit oral stakeholder and public comments on the proposed rules and to inform the public about the rulemaking process (including how to submit comments, data, and other information to the rulemaking dockets), and to respond to questions about the proposed rules.

  16. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems

    NARCIS (Netherlands)

    Jacxsens, L.; Kussaga, J.; Luning, P.A.; Spiegel, van der M.; Devlieghere, F.; Uyttendaele, M.

    2009-01-01

    A Food Safety Management System (FSMS) implemented in a food processing industry is based on Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP) principles and should address both food safety control and assurance activities in order to guarantee food safety. One of the

  17. Investigating Change in Adolescent Self-Efficacy of Food Safety through Educational Interventions

    Science.gov (United States)

    Beavers, Amy S.; Murphy, Lindsay; Richards, Jennifer K.

    2015-01-01

    A successfully targeted intervention can influence food safety knowledge, attitudes, and behaviors, as well as encourage participants to recognize their own responsibility for safe food handling. This acknowledgement of an individual's responsibility and capacity to address food safety can be understood as self-efficacy of food safety (SEFS). This…

  18. 75 FR 56112 - Integrated Food Safety System Online Collaboration Development-Cooperative Agreement With the...

    Science.gov (United States)

    2010-09-15

    ... HUMAN SERVICES Food and Drug Administration Integrated Food Safety System Online Collaboration... the primary goals of the NCFPD is to allow FDA to meet the White House Food Safety Working Group... information sharing in the development of an integrated food safety system, and the development and...

  19. 76 FR 45820 - Food Safety Modernization Act Domestic and Foreign Facility Reinspections, Recall, and Importer...

    Science.gov (United States)

    2011-08-01

    ... HUMAN SERVICES Food and Drug Administration Food Safety Modernization Act Domestic and Foreign Facility... Cosmetic Act (the FD&C Act), amended by the FDA Food Safety Modernization Act (FSMA). These fees are... activities on behalf of FDA's product centers, including the Center for Food Safety and Applied Nutrition...

  20. 78 FR 37228 - Cooperative Agreement To Support the Western Center for Food Safety

    Science.gov (United States)

    2013-06-20

    ... Safety AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug... Western Center for Food Safety (WCFS). FDA regards the continued support of WCFS as crucial to receiving invaluable insight into the food safety issues that it is directed to address through various provisions of...

  1. 76 FR 20588 - FDA Food Safety Modernization Act: Focus on Preventive Controls for Facilities; Public Meeting

    Science.gov (United States)

    2011-04-13

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Chapter I FDA Food Safety Modernization Act: Focus on... a public meeting entitled ``FDA Food Safety Modernization Act: Focus on Preventive Controls for... implementation of the preventive controls for facilities provisions of the recently enacted FDA Food Safety...

  2. Information system equality for food security--implementation of the food safety control system in Taiwan.

    Science.gov (United States)

    Chen, Shaun C; Hsu, Guoo-Shyng Wang; Chiu, Chihwei P

    2009-01-01

    Food security plays a central role in governing agricultural policies in Taiwan. In addition to overuse or the illegal use of pesticide, meat leanness promoters, animal drugs and melamine in the food supply; as well as foodborne illness draws the greatest public concern due to incidents that occur every year in Taiwan. The present report demonstrates the implementation of a food safety control system in Taiwan. In order to control foodborne outbreaks effectively, the central government of the Department of Health of Taiwan launched the food safety control system which includes both the good hygienic practice (GHP) and the HACCP plan, in the last decade. From 1998 to the present, 302 food affiliations that implemented the system have been validated and accredited by a well-established audit system. The implementation of a food safety control system in compliance with international standards is of crucial importance to ensure complete safety and the high quality of foods, not only for domestic markets, but also for international trade.

  3. Geographical indications, food safety, and sustainability: conflicts and synergies

    Directory of Open Access Journals (Sweden)

    David A. Wirth

    2017-01-01

    Full Text Available This paper examines the legal and policy relationships amongst international standards for GIs, food safety requirements, and voluntary claims related to a food’s attributes. The paper addresses those relationships within the context of international trade agreements protecting GIs, such as the 1994 TRIPS Agreement, the EU-Canada Comprehensive Economic and Trade Agreement (CETA, and the chapter on intellectual property and geographical indications in the Transatlantic Trade and Investment Partnership (TTIP currently under negotiation. Trade agreements also discipline food safety measures and non-GI indications of quality or safety such as “organic” and “GMO-free.” Accordingly, the paper also considers the extent to which international trade agreements such as the WTO Agreements on the Application of Sanitary and Phytosanitary Standards (SPS Agreement and Technical Barriers to Trade (TBT might interact with the analysis.

  4. MPACT OF GENETIC BIOTECHNOLOGIES ON BIOSECURITY AND FOOD SAFETY

    Directory of Open Access Journals (Sweden)

    NICA-BADEA DELIA

    2014-05-01

    Full Text Available Biosecurity is a relatively new area global, being promoted by the significant results, particularly in the last 20 years, fundamental and applied research. Biotechnology is a collection of techniques that can be used in the agro-food, medical and industrial. The paper examines the potential impact of transgenic biotechnology, vulnerabilities, implications, benefits and risks, quality of life and health. Introduction into the environment, cross-border trade and use of GMOs resulting from modern biotechnology can untoward effects on the conservation and sustainable use of biological diversity, food security and safety. It is openly acknowledged that modern biotechnology has great potential to promote human welfare, in particular, to overcome the critical needs in food, agriculture and human health. Establish appropriate safety measures when using genetically modified organisms (biosecurity policy, regulatory regime, scientific and technical measures is a highly sensitive process, aiming both to maximize the benefits of modern biotechnology and to minimize potential risk

  5. Future development, innovation and promotion of European unique food: an interdisciplinary research framework perspective.

    Science.gov (United States)

    Byrne, Derek V; Waehrens, Sandra S; O'Sullivan, Maurice G

    2013-11-01

    Unique food products constitute a very important element of European food business, culture, identity and heritage. Understanding the uniqueness of food in Europe from a research-based interdisciplinary perspective will be a critical factor in promoting the competitiveness of artisanal food industries going forward both locally and internationally. Success will support the competitiveness of the European food industry, in particular, small and medium enterprises, by enabling substantial product differentiation potential for producers and providing ample variety in food choice for the consumer. In addition, it will contribute to promotion of sustainable agriculture and development of rural areas, protecting them from depopulation. In order to meet the demands of a developing fundamental shift in European Union agricultural focus to greener, sustainable farming practices and wider rural development and to ensure success for local small-scale producers, this paper discusses the future direction of research in the field of unique European foods. The paper presents a perspective which promotes optimisation and innovation in unique food products in Europe through the integration of advanced knowledge and technologies. A framework is presented covering location, identity, perception and well-being as research areas needing synergy to bridge the research knowledge deficit in determination and specification of food identity in the European Union. The ultimate aim being promotion of sustainable agriculture and rural development, particularly in territories across the European Union where unique food is strategically and scientifically under-defined. © 2013 Society of Chemical Industry.

  6. European Medicines Agency, CAT Secretariat & US Food and Drug Administration.

    Science.gov (United States)

    2011-11-01

    The European Medicines Agency (EMA) and the Committee for Advanced Therapies (CAT) are responsible for reviewing applications for marketing authorization for Advanced Therapy Medicinal Products (ATMP), which include (stem) cell-based medicines, for the ATMP classification and certification procedure, and to provide scientific advice to developers of ATMPs. The CAT, an expert committee dedicated to ATMPs, was established by the Regulation (EC) No 1394/2007 on Advanced Therapies. The CAT came into operation in January 2009. ATMPs are defined in this Regulation as gene therapy and cell therapy medicinal products, and tissue-engineered products. The US FDA's Center for Biologics Evaluation and Research is responsible for ensuring the safety, purity, potency and effectiveness of many biologically derived products, including blood intended for transfusion, blood components and derivatives, vaccines and allergenic extracts, and cell, tissue and gene therapy products for the prevention, diagnosis and treatment of human diseases, conditions or injury. Human cells or tissue intended for implantation, transplantation, infusion or transfer into a human recipient are regulated as human cells, tissues, and cellular and tissue-based products (HCT/Ps).

  7. The basis and safety of food irradiation. Advantages of radiation treatment for food sanitation and storage

    Energy Technology Data Exchange (ETDEWEB)

    Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

    2001-09-01

    The food irradiation has the history of more than 60 years in its development. However, its commercial application has not been promoted well in Japan even though the safety of irradiated foods was confirmed. Recently, relevant authorities in 52 countries have given clearance to many commodities, and irradiated foods are commercially distributed in USA and EU countries. The international situation makes some unavoidable circumstances which can not close the commercialization of food irradiation in Japan. The present report contains the basis and application of food irradiation, and history of development in the World and Japan. Moreover, the safety of irradiated foods are demonstrated from many evidences of researches in animal feeding tests, in analysis of radiolytic products, in nutritional evaluations and in microbiological studies of irradiated foods. Especially, it makes obvious from the results of many researches that unique radiolytic products can not be produced by irradiation of foods. Because main radiation effects are induced by oxidation degradation of food components as similar to natural oxidation by heating or UV light. Radiation engineering for commercial process and identification methods of irradiated foods are also presented. (author)

  8. 76 FR 13638 - Ensuring the Safety of Imported Foods and Animal Feed: Comparability of Food Safety Systems and...

    Science.gov (United States)

    2011-03-14

    ... following topic areas: Comparability as a Tool 1. What are the perceived benefits and/or disadvantages to... finding a country equivalent? 4. Are cost benefit analyses available on equivalence determinations? 5... import and export certification programs) used by foreign regulators to ensure the safety of foods and...

  9. Study on Analysis and Countermeasure of China's Legal System of Food Safety and Hygiene

    OpenAIRE

    Yongyong Zhu

    2013-01-01

    The aim of study is to solve the food safety problems existing in the real life, ensuring the food health safety, based on the “ Food Hygiene Law of the People's Republic of China” promulgated in 1995 by China, starting from the aspects such as production, marketing, regulatory to the integrate the standards of edible farm product quality safety standards, food hygiene standards, food quality standards and relevant food industry mandatory standards, establishing scientific and standardized fo...

  10. Public health and food safety in the WHO African region | Mensah ...

    African Journals Online (AJOL)

    Contaminated food continues to cause numerous devastating outbreaks in the African Region. In Africa, a large proportion of ready-to-eat foods are sold by the informal sector, especially as street foods. The hygienic aspects of vending operations and the safety of these foods are problematic for food safety regulators.

  11. Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings.

    Science.gov (United States)

    Levine, Katrina; Yavelak, Mary; Luchansky, John B; Porto-Fett, Anna C S; Chapman, Benjamin

    2017-08-01

    To better understand how consumers perceive food safety risks in retail food store settings, a survey was administered to 1,041 nationally representative participants who evaluated possible food safety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. Participants were shown 12 photographs taken at retail stores portraying either commonly perceived or actual food safety contributing factors, such as cross-contamination, product and equipment temperatures, worker hygiene, and/or store sanitation practices. Participants were then asked to specifically identify what they saw, comment as to whether what they saw was safe or unsafe, and articulate what actions they would take in response to these situations. In addition to the survey, focus groups were employed to supplement survey findings with qualitative data. Survey respondents identified risk factors for six of nine actual contributing factor photographs >50% of the time: poor produce storage sanitation (86%, n = 899), cross-contamination during meat slicing (72%, n = 750), bare-hand contact of ready-to-eat food in the deli area (67%, n = 698), separation of raw and ready-to-eat food in the seafood case (63%, n = 660), cross-contamination from serving utensils in the deli case (62%, n = 644), and incorrect product storage temperature (51%, n = 528). On a scale of 1 to 5, where 1 was very unsafe and 5 was very safe, a significant difference was found between average risk perception scores for photographs of actual contributing factors (score of ca. 2.5) and scores for photographs of perceived contributing factors (score of ca. 2.0). Themes from the focus groups supported the results of the survey and provided additional insight into consumer food safety risk perceptions. The results of this study inform communication interventions for consumers and retail food safety professionals aimed at improving hazard identification.

  12. Radiation methods in decision support system for food safety

    Directory of Open Access Journals (Sweden)

    Migdal Wojciech

    2014-12-01

    Full Text Available Mathematical model is the basis for computer decision support system (DSS connected with food security strategy, in which food irradiation is one of the methods used for elimination of substance with pathogens. Such system can support an organisation of many different activities in the area of food safety. It can be designed for a specific region, country, etc., and is addressed to State Sanitary Inspection offices. The paper demonstrates the capabilities of the system in modeling activities of sanitary inspection teams aimed at pathogen elimination with the use of electron beam irradiation in procedures of utilisation of animal originated food, related packaging, or other microbiologically contaminated materials. It describes new application of both computer supported decision systems and radiation processing. The elaborated mathematical models show human activities in the process of microbiological contamination elimination.

  13. Identification of unique food handling practices that could represent food safety risks for minority consumers.

    Science.gov (United States)

    Henley, Shauna C; Stein, Susan E; Quinlan, Jennifer J

    2012-11-01

    Foodborne illness caused by Salmonella and Campylobacter is a concern for consumers, and there is evidence that minority racial-ethnic populations experience greater rates of illness because of these pathogens. The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices. The purpose of the research reported here was to explore food handling behaviors of minority racial-ethnic consumers through in-depth discussions in focus group settings. In this way, we hoped to identify potential unique, previously unidentified food handling practices among these consumers. Nine focus groups were held in Philadelphia, PA. Three focus groups were conducted with African American consumers, three with Hispanic consumers, and three with Asian consumers. In all, 56 consumers participated. Data were recorded, transcribed, and analyzed for unique and potentially unsafe food handling behaviors. Potentially unsafe food handling practices identified among all three groups included extended time to transport food from retail to home and washing of raw poultry. Culturally unique behaviors within groups included (i) using hot water (Asian, Hispanic) or acidic solutions (African American, Hispanic) to clean raw poultry, (ii) purchasing live poultry (Asian, Hispanic), (iii) cooking poultry overnight (African American), and (iv) preparing bite-size pieces of meat prior to cooking (Asian, Hispanic). To have focus groups include a limited number of participants and nonrandom sampling means that these themes and trends cannot be extrapolated to represent food mishandling among these populations in general. Results presented here allow modification of an existing food safety survey to identify the prevalence of these food handling practices among consumers of different demographics.

  14. Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home

    Directory of Open Access Journals (Sweden)

    Sergio Paulo Olinto da Motta

    2014-06-01

    Full Text Available Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007. In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012. Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003. This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety and answers (likelihood of food contamination. A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.

  15. An overview on the supply chain for European organic food market

    Directory of Open Access Journals (Sweden)

    DOVLEAC Lavinia

    2017-01-01

    Full Text Available European organic food market is very dynamic both due to the consumers’ preferences and requests and due to the supply chain members who focus more and more on satisfying the market needs. Organic food has emerged as an important segment of food retailing in recent years. The supply chain management for organic food was first based on the conventional methods, but the products’ particular characteristics determined some specific changes. This paper aims to evaluate the supply chain challenges on the European and Romanian organic food market, trying to offer some solutions for the sector’ sustainable development.

  16. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    Science.gov (United States)

    Francis, Sarah L.

    2014-01-01

    The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

  17. Development of bioluminescent Salmonella strains for use in food safety

    Science.gov (United States)

    Karsi, Attila; Howe, Kevin; Kirkpatrick, Tasha B; Wills, Robert; Bailey, R Hartford; Lawrence, Mark L

    2008-01-01

    Background Salmonella can reside in healthy animals without the manifestation of any adverse effects on the carrier. If raw products of animal origin are not handled properly during processing or cooked to a proper temperature during preparation, salmonellosis can occur. In this research, we developed bioluminescent Salmonella strains that can be used for real-time monitoring of the pathogen's growth on food products. To accomplish this, twelve Salmonella strains from the broiler production continuum were transformed with the broad host range plasmid pAKlux1, and a chicken skin attachment model was developed. Results Salmonella strains carrying pAKlux1 constitutively expressed the luxCDABE operon and were therefore detectable using bioluminescence. Strains were characterized in terms of bioluminescence properties and plasmid stability. To assess the usefulness of bioluminescent Salmonella strains in food safety studies, we developed an attachment model using chicken skin. The effect of washing on attachment of Salmonella strains to chicken skin was tested using bioluminescent strains, which revealed the attachment properties of each strain. Conclusion This study demonstrated that bioluminescence is a sensitive and effective tool to detect Salmonella on food products in real-time. Bioluminescence imaging is a promising technology that can be utilized to evaluate new food safety measures for reducing Salmonella contamination on food products. PMID:18211715

  18. Development of bioluminescent Salmonella strains for use in food safety

    Directory of Open Access Journals (Sweden)

    Bailey R Hartford

    2008-01-01

    Full Text Available Abstract Background Salmonella can reside in healthy animals without the manifestation of any adverse effects on the carrier. If raw products of animal origin are not handled properly during processing or cooked to a proper temperature during preparation, salmonellosis can occur. In this research, we developed bioluminescent Salmonella strains that can be used for real-time monitoring of the pathogen's growth on food products. To accomplish this, twelve Salmonella strains from the broiler production continuum were transformed with the broad host range plasmid pAKlux1, and a chicken skin attachment model was developed. Results Salmonella strains carrying pAKlux1 constitutively expressed the luxCDABE operon and were therefore detectable using bioluminescence. Strains were characterized in terms of bioluminescence properties and plasmid stability. To assess the usefulness of bioluminescent Salmonella strains in food safety studies, we developed an attachment model using chicken skin. The effect of washing on attachment of Salmonella strains to chicken skin was tested using bioluminescent strains, which revealed the attachment properties of each strain. Conclusion This study demonstrated that bioluminescence is a sensitive and effective tool to detect Salmonella on food products in real-time. Bioluminescence imaging is a promising technology that can be utilized to evaluate new food safety measures for reducing Salmonella contamination on food products.

  19. Road safety performance indicators : updated country comparisons. SafetyNet, Building the European Road Safety Observatory, Workpackage 3, Deliverable 3.11a.

    NARCIS (Netherlands)

    Riguelle, F. Eksler, V. Holló, P. Vis, M. Gitelman, V. Assum, T. & Rackliff, L.

    2009-01-01

    This report presents an overview of recent figures of chosen safety performance indicators of 29 European countries – the 27 EU member states, complemented with Norway and Switzerland. The comparison is done for five road safety performance indicators in the following areas: alcohol and drugs,

  20. Media Dependency During a Food Safety Incident Related to the U.S. Beef Industry

    National Research Council Canada - National Science Library

    Charanza, Ashley D; Naile, Traci L

    2012-01-01

    .... This study examined consumers’ dependencies on media during normal times when a food safety incident has not occurred or is not expected to occur and during a potential food safety incident in the beef...