WorldWideScience

Sample records for food safety hazards

  1. Indicators of emerging hazards and risks to food safety.

    Science.gov (United States)

    Kleter, Gijs A; Marvin, Hans J P

    2009-05-01

    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 indicators that can be used for the purpose of early identification of hazards. These indicators have been divided over three different environments, including (i) the environment surrounding food production, (ii) the food production chain from farm to fork, and (iii) consumers. Changes in these indicators are signals that may require follow-up action. Besides indicators that are linked to specific kinds of hazards, the indicators used for vulnerability assessment can help identifying weak spots in the food production system that are sensitive to a broader range of hazards. Based on the various indicators for emerging hazards that have thus been identified in literature, a set of generic indicators is provided that can be useful for the early identification of hazards.

  2. 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.

  3. 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 manageme...

  4. Towards a decision support system for control of multiple food safety hazards in raw milk production

    NARCIS (Netherlands)

    Spiegel, van der M.; Sterrenburg, P.; Haasnoot, W.; Fels-Klerx, van der H.J.

    2013-01-01

    Decision support systems (DSS) for controlling multiple food safety hazards in raw milk production have not yet been developed, but the underlying components are fragmentarily available. This article presents the state-of-the-art of essential DSS elements for judging food safety compliance of raw mi

  5. 75 FR 8239 - School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles (HACCP...

    Science.gov (United States)

    2010-02-24

    ... Service 7 CFR Parts 210 and 220 RIN 0584-AD65 School Food Safety Program Based on Hazard Analysis and... rule entitled School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles... Program (SBP) to develop a school food safety program for the preparation and service of school meals...

  6. 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

  7. The hazard analysis and critical control point system in food safety.

    Science.gov (United States)

    Herrera, Anavella Gaitan

    2004-01-01

    The Hazard Analysis and Critical Control Point (HACCP) system is a preventive method of ensuring food safety. Its objectives are the identification of consumer safety hazards that can occur in the production line and the establishment of a control process to guarantee a safer product for the consumer; it is based on the identification of potential hazards to food safety and on measures aimed at preventing these hazards. HACCP is the system of choice in the management of food safety. The principles of HACCP are applicable to all phases of food production, including basic husbandry practices, food preparation and handling, food processing, food service, distribution systems, and consumer handling and use. The HACCP system is involved in every aspect of food safety production (according to the UN Food and Agriculture Organization [FAO] and the International Commission on Microbiological Specifications for Foods [ICMSF]). The most basic concept underlying the HACCP system is that of prevention rather than inspection. The control of processes and conditions comprises the critical control point (CCP) element. HACCP is simply a methodical, flexible, and systematic application of the appropriate science and technology for planning, controlling, and documenting the safe production of foods. The successful application of HACCP requires the full commitment and involvement of management and the workforce, using a multidisciplinary approach that should include, as appropriate, expertise in agronomy, veterinary health, microbiology, public health, food technology, environmental health, chemistry, engineering, and so on according to the particular situation. Application of the HACCP system is compatible with the implementation of total quality management (TQM) systems such as the ISO 9000 series.

  8. Food safety hazards associated with consumption of raw milk.

    Science.gov (United States)

    Oliver, Stephen P; Boor, Kathryn J; Murphy, Steven C; Murinda, Shelton E

    2009-09-01

    An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illness and disease. Several documented milkborne disease outbreaks occurred from 2000-2008 and were traced back to consumption of raw unpasteurized milk. Numerous people were found to have infections, some were hospitalized, and a few died. In the majority of these outbreaks, the organism associated with the milkborne outbreak was isolated from the implicated product(s) or from subsequent products made at the suspected dairy or source. In contrast, fewer milkborne disease outbreaks were associated with consumption of pasteurized milk during this same time period. Twenty nine states allow the sale of raw milk by some means. Direct purchase, cow-share or leasing programs, and the sale of raw milk as pet food have been used as means for consumers to obtain raw milk. Where raw milk is offered for sale, strategies to reduce risks associated with raw milk and products made from raw milk are needed. Developing uniform regulations including microbial standards for raw milk to be sold for human consumption, labeling of raw milk, improving sanitation during milking, and enhancing and targeting educational efforts are potential approaches to this issue. Development of pre- and postharvest control measures to effectively reduce contamination is critical to the control of pathogens in raw milk. One sure way to prevent raw milk-associated foodborne illness is for consumers to refrain from drinking raw milk and from consuming dairy products manufactured using raw milk.

  9. Food safety and increasing hazard of mycotoxin occurrence in foods and feeds.

    Science.gov (United States)

    Stoev, Stoycho D

    2013-01-01

    The possible hazard of mycotoxin occurrence in foods and feeds and some food-borne mycotoxicoses is reviewed. Management of the risk of mycotoxin contamination using some useful preventive measures against mycotoxin contamination of foods/feeds during pre- and post-harvesting periods is considered. The physical and chemical methods of mycotoxin decontamination of foods/feeds are briefly described. The use of various feed additives as a method for prevention of the adverse effects of mycotoxins is reviewed. The processing of various foods and feeds is considered in a view to possible mycotoxin decontamination. The necessary hygiene control and risk assessment in regard to mycotoxin contamination of foods and feeds in addition to some useful prophylactic measures are briefly described. A short reference is made concerning the most successful methods of veterinary hygiene control in order to prevent a possible entering of some mycotoxins in commercial channels with a view to human health.

  10. Metal food packaging design based on hazard analysis critical control point (HACCP system in canned food safety

    Directory of Open Access Journals (Sweden)

    Li Xingyi

    2016-06-01

    Full Text Available This study aims to design metal food packaging with hazard analysis critical control point (HACCP. First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA, and bisphenol A diglycidyl ether (BADGE was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

  11. Food-Safety Hazards in the Pork Chain in Nagaland, North East India: Implications for Human Health

    Directory of Open Access Journals (Sweden)

    Anna Sophie Fahrion

    2013-12-01

    Full Text Available Pork occupies an important place in the diet of the population of Nagaland, one of the North East Indian states. We carried out a pilot study along the pork meat production chain, from live animal to end consumer. The goal was to obtain information about the presence of selected food borne hazards in pork in order to assess the risk deriving from these hazards to the health of the local consumers and make recommendations for improving food safety. A secondary objective was to evaluate the utility of risk-based approaches to food safety in an informal food system. We investigated samples from pigs and pork sourced at slaughter in urban and rural environments, and at retail, to assess a selection of food-borne hazards. In addition, consumer exposure was characterized using information about hygiene and practices related to handling and preparing pork. A qualitative hazard characterization, exposure assessment and hazard characterization for three representative hazards or hazard proxies, namely Enterobacteriaceae, T. solium cysticercosis and antibiotic residues, is presented. Several important potential food-borne pathogens are reported for the first time including Listeria spp. and Brucella suis. This descriptive pilot study is the first risk-based assessment of food safety in Nagaland. We also characterise possible interventions to be addressed by policy makers, and supply data to inform future risk assessments.

  12. Hazardous organic compounds in biogas plant end products-Soil burden and risk to food safety

    Energy Technology Data Exchange (ETDEWEB)

    Suominen, K., E-mail: kimmo.suominen@evira.fi [Finnish Food Safety Authority Evira, Risk Assessment Research Unit, Mustialankatu 3, 00790 Helsinki (Finland); Verta, M. [Finnish Environmental Institute (SYKE), Mechelininkatu 34a, P.O. Box 140, 00251 Helsinki (Finland); Marttinen, S. [MTT Agrifood Research Finland, 31600 Jokioinen (Finland)

    2014-09-01

    The end products (digestate, solid fraction of the digestate, liquid fraction of the digestate) of ten biogas production lines in Finland were analyzed for ten hazardous organic compounds or compound groups: polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs), polychlorinated biphenyls (PCB(7)), polyaromatic hydrocarbons (PAH(16)), bis-(2-ethylhexyl) phthalate (DEHP), perfluorinated alkyl compounds (PFCs), linear alkylbenzene sulfonates (LASs), nonylphenols and nonylphenol ethoxylates (NP + NPEOs), polybrominated diphenyl ethers (PBDEs), hexabromocyclododecane (HBCD) and tetrabromobisphenol A (TBBPA). Biogas plant feedstocks were divided into six groups: municipal sewage sludge, municipal biowaste, fat, food industry by-products, animal manure and others (consisting of milling by-products (husk) and raw former foodstuffs of animal origin from the retail trade). There was no clear connection between the origin of the feedstocks of a plant and the concentrations of hazardous organic compounds in the digestate. For PCDD/Fs and for DEHP, the median soil burden of the compound after a single addition of digestate was similar to the annual atmospheric deposition of the compound or compound group in Finland or other Nordic countries. For PFCs, the median soil burden was somewhat lower than the atmospheric deposition in Finland or Sweden. For NP + NPEOs, the soil burden was somewhat higher than the atmospheric deposition in Denmark. The median soil burden of PBDEs was 400 to 1000 times higher than the PBDE air deposition in Finland or in Sweden. With PBDEs, PFCs and HBCD, the impact of the use of end products should be a focus of further research. Highly persistent compounds, such as PBDE- and PFC-compounds may accumulate in agricultural soil after repeated use of organic fertilizers containing these compounds. For other compounds included in this study, agricultural use of biogas plant end products is unlikely to cause risk to food safety in Finland. - Highlights:

  13. Inventory of possible emerging hazards to food safety and an analysis of critical factors

    NARCIS (Netherlands)

    Kleter, G.A.; Poelman, M.; Groot, M.J.; Marvin, H.J.P.

    2006-01-01

    Various recent incidents around food safety issues have led to the establishment of the European Food Safety Authority and its national counterparts in the member states of the European Union. Besides these measures, it is desirable to identify food risks while they are still emerging, i.e. when

  14. Hazardous organic compounds in biogas plant end products--soil burden and risk to food safety.

    Science.gov (United States)

    Suominen, K; Verta, M; Marttinen, S

    2014-09-01

    The end products (digestate, solid fraction of the digestate, liquid fraction of the digestate) of ten biogas production lines in Finland were analyzed for ten hazardous organic compounds or compound groups: polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs), polychlorinated biphenyls (PCB(7)), polyaromatic hydrocarbons (PAH(16)), bis-(2-ethylhexyl) phthalate (DEHP), perfluorinated alkyl compounds (PFCs), linear alkylbenzene sulfonates (LASs), nonylphenols and nonylphenol ethoxylates (NP+NPEOs), polybrominated diphenyl ethers (PBDEs), hexabromocyclododecane (HBCD) and tetrabromobisphenol A (TBBPA). Biogas plant feedstocks were divided into six groups: municipal sewage sludge, municipal biowaste, fat, food industry by-products, animal manure and others (consisting of milling by-products (husk) and raw former foodstuffs of animal origin from the retail trade). There was no clear connection between the origin of the feedstocks of a plant and the concentrations of hazardous organic compounds in the digestate. For PCDD/Fs and for DEHP, the median soil burden of the compound after a single addition of digestate was similar to the annual atmospheric deposition of the compound or compound group in Finland or other Nordic countries. For PFCs, the median soil burden was somewhat lower than the atmospheric deposition in Finland or Sweden. For NP+NPEOs, the soil burden was somewhat higher than the atmospheric deposition in Denmark. The median soil burden of PBDEs was 400 to 1000 times higher than the PBDE air deposition in Finland or in Sweden. With PBDEs, PFCs and HBCD, the impact of the use of end products should be a focus of further research. Highly persistent compounds, such as PBDE- and PFC-compounds may accumulate in agricultural soil after repeated use of organic fertilizers containing these compounds. For other compounds included in this study, agricultural use of biogas plant end products is unlikely to cause risk to food safety in Finland.

  15. 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.

  16. Study on Food Safety Hazard Traceability%食品安全危害追溯研究

    Institute of Scientific and Technical Information of China (English)

    王欣; 孟兆祥; 罗季阳; 杨倩; 崔凤霞; 李经津; 罗祎; 昝蔚东

    2012-01-01

    食品追溯是保证食品安全的重要措施之一.目前,食品追溯主要是指产品追溯,不能明确问题食品危害发生机理及发生务件.提出了危害可追溯的概念,介绍了危害追溯与产品追溯的联系与区别,研究并探讨了危害追溯的定义、原理及组成要素,为食品监管部门管理监督和食品生产加工者建立与实施基于危害追溯理论的SN/T1443.1《食品安全管理体系要求》提供理论指导.%Food traceability is an important measure to ensure food safety. Currently, food traceability is mainly refers to product traceability, it cannot clearly define the mechanism of food hazards and the occurrence of conditions. The concept of hazard traceability was put forward. The relationship and difference between product traceability and hazard traceability were introduced; the definition, principle and composed elements of hazard traceability were studied and discussed, providing theoretical guidance for supervision and management of food regulator and food producers and processors establishing and implementing the system which SN/T1443.1 Food Safety Management System Requirements is a-dopted as the official validation basis for export enterprises.

  17. Software safety hazard analysis

    Energy Technology Data Exchange (ETDEWEB)

    Lawrence, J.D. [Lawrence Livermore National Lab., CA (United States)

    1996-02-01

    Techniques for analyzing the safety and reliability of analog-based electronic protection systems that serve to mitigate hazards in process control systems have been developed over many years, and are reasonably well understood. An example is the protection system in a nuclear power plant. The extension of these techniques to systems which include digital computers is not well developed, and there is little consensus among software engineering experts and safety experts on how to analyze such systems. One possible technique is to extend hazard analysis to include digital computer-based systems. Software is frequently overlooked during system hazard analyses, but this is unacceptable when the software is in control of a potentially hazardous operation. In such cases, hazard analysis should be extended to fully cover the software. A method for performing software hazard analysis is proposed in this paper.

  18. Safety in Serbian animal source food industry and the impact of hazard analysis and critical control points: A review

    Science.gov (United States)

    Tomašević, I.; Đekić, I.

    2017-09-01

    There is a significant lack of HACCP-educated and/or HACCP-highly trained personnel within the Serbian animal source food workforces and veterinary inspectors, and this can present problems, particularly in hazard identification and assessment activities. However, despite obvious difficulties, HACCP benefits to the Serbian dairy industry are widespread and significant. Improving prerequisite programmes on the farms, mainly through infrastructural investments in milk collectors and transportation vehicles on one hand, and increasing hygiene awareness of farmers through training on the other hand has improved the safety of milk. The decline in bacterial numbers on meat contact surfaces, meat handlers’ hands and cooling facilities presents strong evidence of improved process hygiene and justifies the adoption of HACCP in Serbian meat establishments. Apart from the absence of national food poisoning statistics or national foodborne disease databases, the main obstacle to fully recognising the impact of HACCP on the safety of animal source food in Serbia is the lack of research regarding the occurrence of chemical and/or physical hazards interrelated with its production.

  19. Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveys.

    Science.gov (United States)

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

    2012-09-01

    Traditionally, consumer food safety survey responses have been classified as either "right" or "wrong" and food handling practices that are associated with high risk of infection have been treated in the same way as practices with lower risks. In this study, a risk-based method for consumer food safety surveys has been developed, and HACCP (hazard analysis and critical control point) methodology was used for selecting relevant questions. We conducted a nationally representative Web-based survey (n = 2,008), and to fit the self-reported answers we adjusted a risk-based grading system originally developed for observational studies. The results of the survey were analyzed both with the traditional "right" and "wrong" classification and with the risk-based grading system. The results using the two methods were very different. Only 5 of the 10 most frequent food handling violations were among the 10 practices associated with the highest risk. These 10 practices dealt with different aspects of heat treatment (lacking or insufficient), whereas the majority of the most frequent violations involved storing food at room temperature for too long. Use of the risk-based grading system for survey responses gave a more realistic picture of risks associated with domestic food handling practices. The method highlighted important violations and minor errors, which are performed by most people and are not associated with significant risk. Surveys built on a HACCP-based approach with risk-based grading will contribute to a better understanding of domestic food handling practices and will be of great value for targeted information and educational activities.

  20. Korean research project on the integrated exposure assessment of hazardous substances for food safety

    Science.gov (United States)

    Lim, Ji-Ae; Kwon, Ho-Jang; Ha, Mina; Kim, Ho; Oh, Se Young; Kim, Jeong Seon; Lee, Sang-Ah; Park, Jung-Duck; Hong, Young-Seoub; Sohn, Seok-Joon; Pyo, Heesoo; Park, Kyung Su; Lee, Kwang-Geun; Kim, Yong Dae; Jun, Sangil; Hwang, Myung Sil

    2015-01-01

    Objectives: This survey was designed to conduct the first nationwide dietary exposure assessment on hazardous substances including the intakes of functional food and herbal medicine. In this paper, we introduced the survey design and the results of the dietary exposure status and internal exposure levels of lead (Pb), cadmium (Cd), and mercury (Hg). Methods: We selected 4867 subjects of all ages throughout Korea. We conducted a food survey, dietary survey, biomonitoring, and health survey. Results: Pb and Cd were the highest (median value) in the seaweed (94.2 μg/kg for Pb; 594 μg/kg for Cd), and Hg was the highest in the fish (46.4 μg/kg). The dietary exposure level (median value) of Pb was 0.14 μg/kg body weight (bw)/d, 0.18 μg/kg bw/d for Cd, and 0.07 μg/kg bw/d for Hg. Those with a blood Pb level of less than 5.00 μg/dL (US Centers for Disease Control and Prevention, reference value for those 1 to 5 years of age) were 99.0% of all the subjects. Those with a blood Cd level with less than 0.30 μg/L (German Federal Environmental Agency, reference value for non-smoking children) were 24.5%. For those with a blood Hg level with less than 5.00 μg/L (human biomonitoring I, references value for children and adults, German Federal Environmental Agency) was 81.0 % of all the subjects. Conclusions: The main dietary exposure of heavy metals occurs through food consumed in a large quantity and high frequency. The blood Hg level and dietary exposure level of Hg were both higher than those in the European Union. PMID:26184046

  1. Microbiological Food Safety Surveillance in China

    OpenAIRE

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

    2015-01-01

    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 na...

  2. HYGIENE PRACTICES IN URBAN RESTAURANTS AND CHALLENGES TO IMPLEMENTING FOOD SAFETY AND HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PROGRAMMES IN THIKA TOWN, KENYA.

    Science.gov (United States)

    Muinde, R K; Kiinyukia, C; Rombo, G O; Muoki, M A

    2012-12-01

    To determine the microbial load in food, examination of safety measures and possibility of implementing an Hazard Analysis Critical Control Points (HACCP) system. The target population for this study consisted of restaurants owners in Thika. Municipality (n = 30). Simple randomsamples of restaurantswere selected on a systematic sampling method of microbial analysis in cooked, non-cooked, raw food and water sanitation in the selected restaurants. Two hundred and ninety eight restaurants within Thika Municipality were selected. Of these, 30 were sampled for microbiological testing. From the study, 221 (74%) of the restaurants were ready to eat establishments where food was prepared early enough to hold and only 77(26%) of the total restaurants, customers made an order of food they wanted. 118(63%) of the restaurant operators/staff had knowledge on quality control on food safety measures, 24 (8%) of the restaurants applied these knowledge while 256 (86%) of the restaurants staff showed that food contains ingredients that were hazard if poorly handled. 238 (80%) of the resultants used weighing and sorting of food materials, 45 (15%) used preservation methods and the rest used dry foods as critical control points on food safety measures. The study showed that there was need for implementation of Hazard Analysis Critical Control Points (HACCP) system to enhance food safety. Knowledge of HACCP was very low with 89 (30%) of the restaurants applying some of quality measures to the food production process systems. There was contamination with Coliforms, Escherichia coli and Staphylococcus aureus microbial though at very low level. The means of Coliforms, Escherichia coli and Staphylococcus aureas microbial in sampled food were 9.7 x 103CFU/gm, 8.2 x 103 CFU/gm and 5.4 x 103 CFU/gm respectively with Coliforms taking the highest mean.

  3. Food Safety

    Science.gov (United States)

    ... Unsafe food can also spread foodborne illnesses like salmonellosis and Campylobacter (pronounced: kam-pye-low-BAK-tur) ... Why Should I Care About Germs? Food Poisoning Salmonellosis Cooking Tips and Resources Contact Us Print Resources ...

  4. Industrial hazard and safety handbook

    CERN Document Server

    King, Ralph W

    1979-01-01

    Industrial Hazard and Safety Handbook (Revised Impression) describes and exposes the main hazards found in industry, with emphasis on how these hazards arise, are ignored, are identified, are eliminated, or are controlled. These hazard conditions can be due to human stresses (for example, insomnia), unsatisfactory working environments, as well as secret industrial processes. The book reviews the cost of accidents, human factors, inspections, insurance, legal aspects, planning for major emergencies, organization, and safety measures. The text discusses regulations, codes of practice, site layou

  5. Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards

    Directory of Open Access Journals (Sweden)

    Ogueri Nwaiwu

    2017-03-01

    Full Text Available Recent analysis of palm wine, a traditional drink fermented mainly by yeasts, revealed the presence of several chemicals that were not products of yeast fermentation. The chemicals included styrene, benzene, trimethyldioxolane, dichloromethane, methylene fluoride, dichloroethanol, benzylisoquinoline and tetraacetyl-d-xylonic nitrile. A review of the concentrations of these compounds in palm wine found that the benzene concentrations in all samples reviewed ranged from 56–343 ppm and were within permissible limits, whereas the styrene values (1505–5614 ppm in all the palm wine samples evaluated were well over the recommended concentration that is immediately dangerous to life or health. Other chemical compounds evaluated varied according to location or sample source. The concentrations obtained are estimates only and a quantitative study needs to be carried out before the impact of these chemicals on health is evaluated. A search on The PubChem Project, the open chemical database, showed the description, properties and uses of these chemicals. Further searches carried out within other databases like PubMed, Scopus and Google Scholar, using each chemical’s name as a search term, showed possible hazards and adverse health conditions caused by these chemicals, especially styrene, benzene and dichloromethane. The point at which the chemicals are introduced into the drink is still not clear and requires further investigation. The chemicals can be hazardous to humans and there is need to establish and maintain a system that can guarantee permissible levels in the drink. This can be carried out using concentrations of the chemicals that are already known to be immediately dangerous to life or health as a reference point.

  6. Food and feed safety assessment

    NARCIS (Netherlands)

    Kuiper, H.A.; Paoletti, Claudia

    2015-01-01

    The general principles for safety and nutritional evaluation of foods and feed and the potential health risks associated with hazardous compounds are described as developed by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) and further elaborated in the

  7. 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.

  8. Refrigeration 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... Refrigeration and Food Safety History of Refrigeration Importance of Refrigeration Types of ...

  9. 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 ...

  10. Freezing and Food Safety

    Science.gov (United States)

    ... and Food Safety What Can You Freeze? Is Frozen Food Safe? Does Freezing Destroy Bacteria & Parasites? Freshness & Quality ... Temperatures Freezer Storage Time Safe Thawing Refreezing Cooking Frozen Foods Power Outage in Freezer Frozen Cans Frozen Eggs ...

  11. Food Safety for Seniors

    Science.gov (United States)

    ... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Foodborne Illness & Contaminants People at Risk of Foodborne Illness To Your Health! Food Safety for Seniors Share Tweet Linkedin Pin it ...

  12. Food Safety Concerns

    Institute of Scientific and Technical Information of China (English)

    HUYONG

    2004-01-01

    In China, there is an old saying:food is the first necessity of humans. The main concern of the Chinese used to be the security of the food supply rather than the safety of the food itself. However,after a long time fighting food shortages,China became self-sufficient in food in 1995. At this time, the country began for the first time to regulate food safety. Yet China has still not established a legal systern efficient in ensuring this safety. Many problems are rooted in the administration regime and China's priority of economic development.

  13. 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.

  14. Food Safety & Standards

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    @@ An increasing number of people have realized that food safety is an important issue for public health. It not only concerns public health and safety, but also has direct influence on national economic progress and social development. The development and implementation of food safety standards play a vital role in protecting public health, as well as in standardizing and facilitating the sound development of food production and business.

  15. Improving Food Safety

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    The government takes a tougher stance on processors and producers violating food safety standards Awave of recent contaminated food incidents,exemplified by an E.coli outbreak in Germany and the discovery of industrial plasticizers in

  16. 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...

  17. 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.

  18. Exposure Assessment of Food Safety Hazard of Phthalate Esters of Food Packaging Materials%食品包装材料中邻苯二甲酸酯类对食品安全危害的暴露评估

    Institute of Scientific and Technical Information of China (English)

    白艳红; 张丽尧; 张相生; 赵电波

    2012-01-01

    主要综述了与食品包装材料密切相关的邻苯二甲酸酯类物质的性质、来源和毒性,分析了在食品加工过程中向食品原料及食品中迁移的危害,提出了进行预防和控制的建议,为食品包装材料安全性及包装食品安全性的研究提供参考。%The nature, source and toxicity of the phthalate esters which was closely related to food packaging materials were studied. Hazards of migration were analyzed when food processing and food ingredients. Recommendations were given in order to prevention and control of hazard of phthalate esters of food safety.

  19. Volcanic hazards and aviation safety

    Science.gov (United States)

    Casadevall, Thomas J.; Thompson, Theodore B.; Ewert, John W.; ,

    1996-01-01

    An aeronautical chart was developed to determine the relative proximity of volcanoes or ash clouds to the airports and flight corridors that may be affected by volcanic debris. The map aims to inform and increase awareness about the close spatial relationship between volcanoes and aviation operations. It shows the locations of the active volcanoes together with selected aeronautical navigation aids and great-circle routes. The map mitigates the threat that volcanic hazards pose to aircraft and improves aviation safety.

  20. Microbiological Food Safety Surveillance in China

    Directory of Open Access Journals (Sweden)

    Xiaoyan Pei

    2015-08-01

    Full Text Available 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.

  1. 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.

  2. 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.

  3. Food Safety for Your Family

    Science.gov (United States)

    ... Teaching Kids to Be Smart About Social Media Food Safety for Your Family KidsHealth > For Parents > Food Safety for Your Family Print A A A What's ... not cross your mind as you cook is food safety. Why is food safety so important? Proper food ...

  4. Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP).

    Science.gov (United States)

    Di Renzo, Laura; Colica, Carmen; Carraro, Alberto; Cenci Goga, Beniamino; Marsella, Luigi Tonino; Botta, Roberto; Colombo, Maria Laura; Gratteri, Santo; Chang, Ting Fa Margherita; Droli, Maurizio; Sarlo, Francesca; De Lorenzo, Antonino

    2015-04-23

    The important role of food and nutrition in public health is being increasingly recognized as crucial for its potential impact on health-related quality of life and the economy, both at the societal and individual levels. The prevalence of non-communicable diseases calls for a reformulation of our view of food. The Hazard Analysis and Critical Control Point (HACCP) system, first implemented in the EU with the Directive 43/93/CEE, later replaced by Regulation CE 178/2002 and Regulation CE 852/2004, is the internationally agreed approach for food safety control. Our aim is to develop a new procedure for the assessment of the Nutrient, hazard Analysis and Critical Control Point (NACCP) process, for total quality management (TMQ), and optimize nutritional levels. NACCP was based on four general principles: i) guarantee of health maintenance; ii) evaluate and assure the nutritional quality of food and TMQ; iii) give correct information to the consumers; iv) ensure an ethical profit. There are three stages for the application of the NACCP process: 1) application of NACCP for quality principles; 2) application of NACCP for health principals; 3) implementation of the NACCP process. The actions are: 1) identification of nutritional markers, which must remain intact throughout the food supply chain; 2) identification of critical control points which must monitored in order to minimize the likelihood of a reduction in quality; 3) establishment of critical limits to maintain adequate levels of nutrient; 4) establishment, and implementation of effective monitoring procedures of critical control points; 5) establishment of corrective actions; 6) identification of metabolic biomarkers; 7) evaluation of the effects of food intake, through the application of specific clinical trials; 8) establishment of procedures for consumer information; 9) implementation of the Health claim Regulation EU 1924/2006; 10) starting a training program. We calculate the risk assessment as follows

  5. Food Safety and the Implementation of Quality System in Food

    Directory of Open Access Journals (Sweden)

    Noveria Sjafrina

    2013-01-01

    Full Text Available One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP and Good Manufacturing Pratice (GMP and Hazard Analysis Critical Control Point (HACCP are a responsibility and awareness of manufacturers and distributors. Some of the food safety regulations have been issued by the government of Indonesia such as Law. 18 on Food in 2012 to provide protection to consumers and food producers will be healthy, safe and lawful. Development of quality systems and food safety and implementation quality system in the food industry are a shared responsibility between government, industry includes producers of raw materials, food industry and distributors, and consumers.

  6. Depleted Uranium Penetrators : Hazards and Safety

    Directory of Open Access Journals (Sweden)

    S. S. Rao

    1997-01-01

    Full Text Available The depleted uranium (DU alloy is a state-of-the-art material for kinetic energy penetrators due to its superior ballistic performance. Several countries use DU penetrators in their main battle tanks. There is no gamma radiation hazard to the crew members from stowage of DO rounds. Open air firing can result in environmental contamination and associated hazards due to airborne particles containing essentially U/sub 3/0/sub 8/ and UO/sub 2/. Inhalation of polluted air only through respirators or nose masks and refraining form ingestion of water or food materials from contaminated environment are safety measures for avoiding exposure to uranium and its toxicity. Infusion of sodium bicarbonate helps in urinary excretion of uranium that may have entered the body.

  7. [The new microbiological hazards in food].

    Science.gov (United States)

    Sciezyńska, Halina; Maćkiw, Elzbieta; Maka, Łukasz; Pawłowska, Kamila

    2012-01-01

    This paper describes the new microbiological hazards in food. For protecting human health, nowadays food safety authorities face with many challenges, that years ago were largely unheard. In 2011 verocytotoxigenic Escherichia coli O104:H4 has been isolated in Germany. Strain came from fenugreek sprouts originated from Egypt. It was characterized by unique features such as presence of enteroaggregative Escherichia coli genes (aatA, aggR, aap, aggA, aggC) and resistance to most antibiotics. In Poland only three cases of disease caused by O104:H4 strain have been reported. Another emergence pathogen in Poland is Yersinia enterocolitica 08, biotype 1B. It is the most pathogenic bioserotype recently isolated in the USA only. Food-borne is commonly associated with raw or undercooked pork. The source of Yersinia spp. may be also milk and water. The presence ofbotulinum neurotoxins in food is not new, but still an important issue because of their high toxicity to human. Botulinum neurotoxins are high-molecular thermolabile proteins produced by Clostridium botulinum and some strains of Clostridium butyricum and Clostridium baratii. Based on their antigenic properties, botulin neurotoxins are divided into seven types A-G, however only types A, B, E and F are toxic to humans and some animals. Increasing risk associated with food results from antimicrobial resistance eg. extended spectrum beta-lactamases (ESBLs) producing bacteria, particularly Enterobacteriaceae. Until recently strains ESBL+ were isolated in hospitals, however during last years they have been isolated from healthy humans, animals and food of animal origin. Increasingly common microbiological hazard in food is methicillin-resistant Staphylococcus aureus (MRSA). Although prevalence of this pathogen in food is not high, the thread comes from difficulties of treating of infections caused by MRSA. The occurrence of food-borne in humans may also be associated with presence of viruses in food and water. The carrier

  8. Healthcare hazard control and safety management

    CERN Document Server

    Tweedy, James T

    2014-01-01

    Comprehensive in scope, this totally revamped edition of a bestseller is the ideal desk reference for anyone tasked with hazard control and safety management in the healthcare industry. Presented in an easy-to-read format, Healthcare Hazard Control and Safety Management, Third Edition examines hazard control and safety management as proactive functions of an organization. Like its popular predecessors, the book supplies a complete overview of hazard control, safety management, compliance, standards, and accreditation in the healthcare industry. This edition includes new information on leadersh

  9. 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...

  10. 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...

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

    Science.gov (United States)

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

    2010-07-31

    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. Validation was conducted on the basis of an extensive microbiological assessment scheme (MAS). The assumption behind the food safety performance diagnosis is that food businesses which evaluate the performance of their food safety management system in a more structured way and according to very strict and specific criteria will have a better insight in their actual microbiological food safety performance, because food safety problems will be more systematically detected. The diagnosis can be a useful tool to have a first indication about the microbiological performance of a food safety management system present in a food business. Moreover, the diagnosis can be used in quantitative studies to get insight in the effect of interventions on sector or governmental level.

  12. 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.

  13. 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....

  14. Role Of Biopreservation In Improving Food Safety And Storage

    OpenAIRE

    Swarnadyuti Nath; Chowdhury, S.

    2014-01-01

    Biopreservation refers to the use of antagonistic microorganisms or their metabolic products to inhibit or destroy undesired microorganisms in foods to enhance food safety and extend shelf life. In order to achieve improved food safety and to harmonize consumer demands with the necessary safety standards, traditional means of controlling microbial spoilage and safety hazards in foods are being replaced by combinations of innovative technologies that include biological antimicrobial systems su...

  15. Food Safety and Raw Milk

    Science.gov (United States)

    ... and Food Safety Food Safety Modernization Act Raw Milk Recommend on Facebook Tweet Share Compartir RAW MILK ... Decide? Questions & Answers Outbreak Studies Resources & Publications Raw Milk Infographic [PDF – 1 page] More Resources 5 Raw ...

  16. Identifying and modeling safety hazards

    Energy Technology Data Exchange (ETDEWEB)

    DANIELS,JESSE; BAHILL,TERRY; WERNER,PAUL W.

    2000-03-29

    The hazard model described in this paper is designed to accept data over the Internet from distributed databases. A hazard object template is used to ensure that all necessary descriptors are collected for each object. Three methods for combining the data are compared and contrasted. Three methods are used for handling the three types of interactions between the hazard objects.

  17. 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.

  18. [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.

  19. Honey Safety Hazards and Public Health

    Directory of Open Access Journals (Sweden)

    Razzagh Mahmoudi

    2016-09-01

    Full Text Available Honey is the oldest natural food produced by honeybee and comprises wide variety of valuable ingredients including carbohydrate, proteins, minerals, vitamins, organic acids, polyphenols and flavonoids that contribute to well-known therapeutic properties. This review provide available scientific information on different ways of honey adulteration and chemical contamination with the certain focus on the variety of methods for analyzing the residue levels in honey samples. For data collection, different scientific databases including Science Direct, Springer, PubMed and Magiran were searched. Honey such as other food products at risked to various types of contaminations and adulterations. Microbial and chemical hazards have been reported in various honey samples all over the world. Therefore, its use without knowing the source and its safety may be significant health risks. Honey labeling according to qualitative analysis is very necessary confirmed that health care. Health officials in all countries have to introduce firm regulation and laws that control and regulate honey production, handling, and analysis to ascertain its safety. Obviously, investigation of sensitivity of methods in order to detect the chemical residue levels for preventing the disruptive impacts on consumer’s health is momentous and all reasonable efforts should be taken for having adequate control over honey production and standardizing the maximum residue levels of chemicals to minimize possible contaminations.

  20. 78 FR 10107 - Food and Drug Administration Food Safety Modernization Act: Proposed Rules To Establish Standards...

    Science.gov (United States)

    2013-02-13

    ... central framework for, the modern food safety system envisioned by Congress in the FDA Food Safety..., prevention-based food safety system. Among other things, FSMA requires FDA to issue regulations requiring... concept of Hazard Analysis and Critical Control Point (HACCP) that was pioneered by industry in the...

  1. 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 t

  2. 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.

  3. 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.

  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. Vali

  5. 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.

  6. 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...

  7. [Dioxins and food safety].

    Science.gov (United States)

    Struciński, Paweł; Piskorska-Pliszczyńska, Jadwiga; Góralczyk, Katarzyna; Warenik-Bany, Małgorzata; Maszewski, Sebastian; Czaja, Katarzyna; Ludwicki, Jan K

    2011-01-01

    Among numerous potential chemical food contaminants, polychlorinated dibenzo-p-dioxins, dibenzofurans and dioxin-like polychlorinated biphenyls, collectively referred as dioxins, are commonly considered as bearing substantial risk for human health due to their toxicological properties, persistency and ability to bioaccumulate in food chains. The results of epidemiological studies suggest that environmental exposure to these compounds may affect multiple physiological processes in humans, mainly by the mechanism of endocrine disruption. Adverse health effects linked to the long-term exposure to dioxins include the increase of cancer risk, reproductive and developmental impairment as well as effects on immune functions. Exposure through food (mainly of animal origin) is the major source of dioxin exposure for humans, estimated to account for about 95% of the total intake for non-occupationally exposed persons. Recent studies showed that a consistent part of the European population has an intake exceeding internationally agreed "safe" doses as the Tolerable Daily or Weekly Intake (TDI, TWI). It is worthy to note that percentage of persons with estimated dioxin intake above tolerable limits is much higher among children than in adults. Since the "Belgian dioxin crisis" that occurred in 1999, the estimation of human exposure to these compounds and related consumer risk assessment has been recognized in the European Union as one of the priority activities in the field of food safety. Among activities undertaken by the European Commission during implementation of the Community Strategy for dioxins, furans and polychlorinated biphenyls the maximum and action levels have been established with random monitoring by Member States. The legislation on the requirements for sampling and methods of analysis used in the official control laboratories has been set up as well. Member States are obliged to measure background levels of dioxins and dioxin-like PCBs in defined food

  8. 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/ Moms- ... and raw sprouts. Do not eat these foods. Food safety advice when you are pregnant Follow the food ...

  9. 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.

  10. Teaching microbiological food safety through case studies

    OpenAIRE

    Florence Dubois-Brissonnet; Laurent Guillier; Murielle Naïtali

    2015-01-01

    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 w...

  11. 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...

  12. Food Safety After a Tsunami

    Science.gov (United States)

    ... a Tornado Tsunamis Health Effects Food & Water Safety Food Safety Water Quality Sanitation & Hygiene Diseases & Health Concerns Information for Clinicians ... 5 gallons (approximately 19 liters) of treated drinking-quality water. Use a marker to ... opened food containers have screw caps, snap lids, crimped caps ( ...

  13. Safety & Regulatory Strategy : Food Safety and Innovation

    NARCIS (Netherlands)

    Kalk, C.

    2013-01-01

    Food and feed safety is strictly regulated within the EU. Our team of toxicologists, risk assessors and consultants offers strategic advice and valuable expertise in regulatory affairs and health risk assessment.

  14. 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...

  15. 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...

  16. Process safety management for highly hazardous chemicals

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1996-02-01

    Purpose of this document is to assist US DOE contractors who work with threshold quantities of highly hazardous chemicals (HHCs), flammable liquids or gases, or explosives in successfully implementing the requirements of OSHA Rule for Process Safety Management of Highly Hazardous Chemicals (29 CFR 1910.119). Purpose of this rule is to prevent releases of HHCs that have the potential to cause catastrophic fires, explosions, or toxic exposures.

  17. 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.

  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. Economic Issues on Food Safety

    Science.gov (United States)

    Adinolfi, Felice; Capitanio, Fabian

    2016-01-01

    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. PMID:27800432

  20. 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.

  1. CDC Vital Signs: Recipe for Food Safety

    Science.gov (United States)

    ... VitalSigns RSS Error processing SSI file Recipe for Food Safety Protecting people from deadly Listeria food poisoning Recommend ... for food production, like those included in the Food Safety Modernization Act (FSMA) , so that food doesn't ...

  2. Agricultural pest control programmes, food security and safety | Eze ...

    African Journals Online (AJOL)

    Agricultural pest control programmes, food security and safety. ... of some of the pests to the chemical pesticides, coupled with potential health hazards on the ... or post harvest treatments and basic information regarding the individual farmer or ...

  3. A Dividend in Food Safety

    Science.gov (United States)

    1991-01-01

    When NASA faced the problem of how and what to feed an astronaut in a sealed capsule under weightless conditions while planning for manned space mission, they enlisted the aid of The Pillsbury Company. There were two principal concerns: barring crumbs of food that might contaminate the spacecraft's atmosphere or float their way into sensitive instruments; and assuring absolute freedom from potentially catastrophic disease-producing bacteria and toxins. Pillsbury quickly solved the first concern, but the other part of the problem was not as easy. They found that with using standard methods, there was no way to be assured there would not be any bacteria. It was concluded that the only way to succeed was to establish control over the entire process, the raw materials, the processing environment and the people involved. Pillsbury developed the Hazard Analysis and Critical Control Point (HACCP) concept. The HACCP is designed to prevent food safety problems rather than to catch them after they have occurred. Three other government agencies are taking preliminary steps toward extending HACCP to meat/poultry and seafood inspection operations. Today, Pillsbury plants are still operating under HACCP.

  4. Food safety and consumer behaviour

    DEFF Research Database (Denmark)

    Frewer, Lynn; Fischer, Arnout; Scholderer, Joachim

    2005-01-01

    , public perceptions and attitudes about emerging bio-sciences and other new technologies applied to food production are among the most important factors determining the likelihood of the successful development and implementation of agri-food technology technologies (Frewer et al., 2004). Scientific...... 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...... understanding of the way in which consumers perceive risks, and how these relate to an effective food safety and technology commercialisation policy....

  5. [Manufactured baby food: safety expectations].

    Science.gov (United States)

    Davin, L; Van Egroo, L-D; Galesne, N

    2010-12-01

    Food safety is a concern for parents of infants, and healthcare professionals are often questioned by them about this topic. Baby food European regulation ensures high levels of safety and is more rigorous than common food regulation. Maximal limit for pesticides in baby food demonstrates the high level of requirements. This limit must be below the 10 ppb detection threshold, whatever the chemical used. Other contaminants such as nitrates are also the subject of greater expectations in baby food. Food safety risks control needs a specific know-how that baby food manufacturers have acquired and experienced, more particularly by working with producers of high quality raw material. Copyright © 2010 Elsevier Masson SAS. All rights reserved.

  6. Food Safety Assessment and Programming.

    Science.gov (United States)

    Gilmore, Gary D.; And Others

    1994-01-01

    A 1990 Wisconsin extension survey (n=1,549) was followed up in 1993 (n=1,135). In 1993, the top three concerns about food safety were food-borne illnesses, government role, and pesticides/chemicals; in 1990, they were pesticides, drugs in food, and manufacturing standards. In both surveys, preferred information sources were radio, television, and…

  7. Middle East food safety perspectives.

    Science.gov (United States)

    Idriss, Atef W; El-Habbab, Mohammad S

    2014-08-01

    Food safety and quality assurance are increasingly a major issue with the globalisation of agricultural trade, on the one hand, and intensification of agriculture, on the other. Consumer protection has become a priority in policy-making amongst the large economies of the Middle East and North Africa (MENA) countries following a number of food safety incidents. To enhance food safety, it is necessary to establish markets underpinned by knowledge and resources, including analysis of international rejections of food products from MENA countries, international laboratory accreditation, improved reporting systems and traceability, continued development and validation of analytical methods, and more work on correlating sensory evaluation with analytical results. MENA countries should develop a national strategy for food safety based on a holistic approach that extends from farm-to-fork and involves all the relevant stakeholders. Accordingly, food safety should be a regional programme, raising awareness among policy- and decision-makers of the importance of food safety and quality for consumer protection, food trade and economic development.

  8. 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...

  9. FOOD SAFETY AND BIOTERRORISM

    Science.gov (United States)

    This book chapter describes the scope of the bioterrorist threat to the United States food supply in terms of food service establishments. Descriptions include the organisms and other agents that may be disseminated by food ingestion and the challenges in differentiation of intentional and unintenti...

  10. 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

  11. 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 healt

  12. 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

  13. 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 establishmen

  14. Sustainable Development of Food Safety

    DEFF Research Database (Denmark)

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

    The Nordic countries, Denmark, Finland, Iceland, Norway and Sweden published a strategy for sustainable developments for 2001-2004. The strategy for 2005-2008 has 10 goals and some selected indicators. The 10 goals set for 2005-2008 are : - Improved efforts for animal health and welfare in relation...... - 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...

  15. Handbook of food safety engineering

    National Research Council Canada - National Science Library

    Sun, Da-Wen

    2012-01-01

    .... Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation...

  16. Animal Cloning and Food Safety

    Science.gov (United States)

    ... For Consumers Home For Consumers Consumer Updates Animal Cloning and Food Safety Share Tweet Linkedin Pin it ... evaluate the issue. back to top FDA Studies Cloning For more than five years, CVM scientists studied ...

  17. Prions : food and drug safety

    National Research Council Canada - National Science Library

    Kitamoto, Tetsuyuki

    2005-01-01

    ... about the safety of therapeutic drugs and medical practices against BSE. As editor, I have compiled this book mainly from papers presented at the meeting of the International Symposium of Prion Diseases for Food and Drug Safety, held October 31-November 2, 2004, in Sendai, Japan. Sendai is a city that is historically associated with the prion hypothesis. The ...

  18. 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 mos

  19. Food quality and safety management

    OpenAIRE

    Agnieszka Bilska; Ryszard Kowalski

    2014-01-01

    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.

  20. 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.

  1. 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

  2. Consumer health hazards in international food trade

    NARCIS (Netherlands)

    Achterbosch, T.J.

    2007-01-01

    Emerging risks have been defined as potential food-borne, feed-borne, or diet-related hazards that may become a risk for human health in the future. This study disentangles how emerging risks relate to international trade. It develops a basic framework for the economic analysis of emerging risks,

  3. One health and food safety

    DEFF Research Database (Denmark)

    Wielinga, Peter; Schlundt, Jørgen

    2014-01-01

    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...... agricultural- and health authorities in most countries, for instance as was the case with avian influenza. Other diseases relate to the industrialized food production chain and have been-in some settings-dealt with efficiently through farm-to-fork preventive action in the animal sector, e.g. Salmonella...

  4. Food Safety. Commodity Science Point of View

    OpenAIRE

    Romuald I. Zalewski; Skawinska, Eulalia

    2006-01-01

    The paper addresses "food safety" and 'food quality' from the position of commodity and food science rather than economy. The various descriptions of both terms in literature are reviewed in connection with customer/supplier ability to evaluate food safety and quality by examination of various characteristics. Food safety has been described as opposite to food risk. Differences in perception of food risk by customer, producer/supplier and official agencies are discussed in this paper. The obj...

  5. Position of the American Dietetic Association: Food and water safety.

    Science.gov (United States)

    Albrecht, Julie A; Nagy-Nero, Debe

    2009-08-01

    It is the position of the American Dietetic Association that the public has the right to a safe food and water supply. The Association supports collaboration among food and nutrition professionals, academics, representatives of the agricultural and food industries, and appropriate government agencies to ensure the safety of the food and water supply by providing education to the public and industry, promoting technological innovation and applications, and supporting further research. New food and water safety issues evolve as the environment changes. Food and nutrition professionals should collaborate with food and agriculture industries and members of the medical community in a joint effort to address these issues. Recent food- and waterborne illnesses have occurred in new settings and/or unique foods not traditionally associated with foodborne illness outbreaks. New issues associated with food safety and security that have emerged support the need for continued education and research. Government programs have developed powerful tools such as FoodNet and PulseNet to detect food- and waterborne illness outbreaks in the United States. These government programs have provided the data to enhance public policy and educational programs such as FightBac! Mandatory and voluntary adoption of Hazard Analysis Critical Control Points in the foodservice and processing industries have contributed to a decrease in foodborne illness outbreaks from traditional foods and some microorganisms usually associated with foodborne illnesses. Food and nutrition professionals are positioned to provide food and water safety education in community, clinical settings, and foodservice operations and food industries. With an aging population and an increased number of people at risk due to medical conditions for food- and waterborne illness, food and nutrition professionals should be involved in collaborative food and water safety issues in educational, research, and policy agenda settings. As

  6. 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

  7. 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.

  8. Position of the American Dietetic Association: food and water safety.

    Science.gov (United States)

    Gerald, Bonnie L; Perkin, Judy E

    2003-09-01

    It is the position of the American Dietetic Association that the public has the right to a safe food and water supply. The Association supports collaboration among dietetics professionals, academics, representatives of the agriculture and food industries, and appropriate government agencies to ensure the safety of the food and water supply by providing education to the public and industry, promoting technologic innovation and applications, and supporting further research. Numerous bacterial, viral, and chemical food and water threats exist with certain populations such as the elderly, children, pregnant women, those in institutionalized settings, and the immune compromised being at high risk. Recent outbreaks of food and waterborne disease and threats of bioterrorism have focused attention on the safety of US food and water systems. The US government and other entities have developed programs to address challenges associated with maintaining food and water safety. Safety initiatives such as the Pathogen Reduction/Hazard Analysis Critical Point (HACCP), revisions to the Food Code, and the National Primary Drinking Water Regulations provide a framework to evaluate current and future challenges to the safety of food and water systems. Dietetics professionals should take a proactive role in ensuring that appropriate food and water safety practices are followed and can also assume major roles in food and water safety education and research.

  9. 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...

  10. 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.

  11. 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.

  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

    allergens which can be life threatening to some people that are highly sensitive is the priority of food chemical control. Other chemical properties of food such as vitamin and mineral content are also important and affect the overall quality of the food but are not as significant in terms of food safety.Microphysical particles such as glass and metal can be hazardous and cause serious injury to consumers. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food and impact food safety. Like food security, food safety is also effected by poverty and climate change. Hence Foo

  13. 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…

  14. 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…

  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. 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. A

  17. 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 Careers ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Safety While Hiking, Camping & Boating Outdoor activities are popular ...

  18. 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 ...

  19. 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 Careers ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Safety Tips for College Students When students pack up ...

  20. Investigation of Lithium-Thionyl Chloride Battery Safety Hazards.

    Science.gov (United States)

    1983-01-01

    LITHIUM - THIONYL CHLORIDE BATTERY SAFETY HAZARDS(U) GOULD RESEARCH CENTER ROLLING MEADOWS IL MATERIALS LAB A I ATTIA ET...838-012 7 ontract No. 60921-81-C-0363 6// Investigation of Lithium - Thionyl Chloride Battery Safety Hazards AD A 1 T 2 , Alan I. Attia Gould Research...REPORT & PERIOD COVERED Investigation of Lithium - Thionyl Chloride Final Report Battery Safety Hazards 9/28/81 - 12/31/82 6. PERFORMING ORG. REPORT

  1. FOOD SAFETY CONTROL SYSTEM IN CHINA

    Institute of Scientific and Technical Information of China (English)

    Liu Wei-jun; Wei Yi-min; Han Jun; Luo Dan; Pan Jia-rong

    2007-01-01

    Most countries have expended much effort to develop food safety control systems to ensure safe food supplies within their borders. China, as one of the world's largest food producers and consumers,pays a lot of attention to food safety issues. In recent years, China has taken actions and implemented a series of plans in respect to food safety. Food safety control systems including regulatory, supervisory,and science and technology systems, have begun to be established in China. Using, as a base, an analysis of the current Chinese food safety control system as measured against international standards, this paper discusses the need for China to standardize its food safety control system. We then suggest some policies and measures to improve the Chinese food safety control system.

  2. Customers Intentions Of Buying Poultry Chicken Under Perceived Food Safety Knowledge In Coimbatore

    OpenAIRE

    kumar, Dr. E. Muthu; R. Bhuvaneswari

    2015-01-01

    The investigation belongs to how the consumer are influenced by purchasing chicken in different levels of risk perception relates to food safety information among the samples of Coimbatore districts. The main aim of the study is to analyze psychological variables like customers attitude and knowledge, risk perception also plays a major role and it is based on the food consumption choice relates to hazards. Food safety is defined as food that is free from all hazards, whether chronic or cute...

  3. 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.

  4. 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

  5. Third Eye on Worldwide Food Safety

    Institute of Scientific and Technical Information of China (English)

    Guo Yan

    2007-01-01

    @@ "Food counts in people's life,and safety is the utmost important."Food safety is attracting attention around the globe.Recently,China has been in the limelight again when global media rampantly reported about the food safety problem in the country.

  6. 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....

  7. 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.

  8. 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

  9. 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.…

  10. 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

  11. 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

  12. Food Safety Evaluation Based on Near Infrared Spectroscopy and Imaging: A Review.

    Science.gov (United States)

    Fu, Xiaping; Ying, Yibin

    2016-08-17

    In recent years, due to the increasing consciousness of food safety and human health, much progress has been made in developing rapid and nondestructive techniques for the evaluation of food hazards, food authentication, and traceability. Near infrared (NIR) spectroscopy and imaging techniques have gained wide acceptance in many fields because of their advantages over other analytical techniques. Following a brief introduction of NIR spectroscopy and imaging basics, this review mainly focuses on recent NIR spectroscopy and imaging applications for food safety evaluation, including (1) chemical hazards detection; (2) microbiological hazards detection; (3) physical hazards detection; (4) new technology-induced food safety concerns; and (5) food traceability. The review shows NIR spectroscopy and imaging to be effective tools that will play indispensable roles for food safety evaluation. In addition, on-line/real-time applications of these techniques promise to be a huge growth field in the near future.

  13. 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 poli......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....

  14. 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.

  15. 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.

  16. Global Food Safety-International Consumers' Rights?

    Science.gov (United States)

    Hussain, Malik Altaf

    2013-10-11

    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. [...].

  17. Food Safety and the Implementation of Quality System in Food

    OpenAIRE

    Noveria Sjafrina; Alvi Yani

    2013-01-01

    One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP) and Good Manufacturing Pratice (GMP) and Hazard Analysis Critical Control Point (HACCP) are a responsibility and...

  18. Role Of Biopreservation In Improving Food Safety And Storage

    Directory of Open Access Journals (Sweden)

    Swarnadyuti Nath

    2014-01-01

    Full Text Available Biopreservation refers to the use of antagonistic microorganisms or their metabolic products to inhibit or destroy undesired microorganisms in foods to enhance food safety and extend shelf life. In order to achieve improved food safety and to harmonize consumer demands with the necessary safety standards, traditional means of controlling microbial spoilage and safety hazards in foods are being replaced by combinations of innovative technologies that include biological antimicrobial systems such as lactic acid bacteria (LAB and/or their metabolites. Bacillus spp. have an antimicrobial action against Gram positive and Gram negative bacteria, as well as fungi, can therefore be used as a potential biopreservative in food processing due to its wide antimicrobial spectra. Bacteriocins are peptides or complex proteins biologically active with antimicrobial action against other bacteria, principally closely related species. Bacteriocins produced by lactic acid bacteria (LAB have received particular attention in recent years due to their potential application in food industry as natural preservatives. Bacteriocin production in Bacillus spp. has been studied over the past few decades which include Subtilin from B. subtilis, Megacin from B. megaterium and Thermacin from B. stearothermophilus. Bio-preservation may be effectively used in combination with other preservative factors (called hurdles to inhibit microbial growth and achieve food safety. Using an adequate mix of hurdles is not only economically attractive; it also serves to improve microbial stability and safety, as well as the sensory and nutritional qualities of a food.

  19. How Microorganisms Affect Food Safety and Quality

    OpenAIRE

    Bacon, Karleigh

    2012-01-01

    The main methods of preservation for shelf-stable foods are controlling the water activity or lowering the pH. Factors are often combined, like lowering pH AND using refrigeration. Understanding how food supports the growth of microorganisms can help improve both food safety AND food quality. This guide can help you manipulate your food to create a safe product.

  20. 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...

  1. Factors Affecting Food Safety of Animal Origin in Indonesia

    Directory of Open Access Journals (Sweden)

    Sjamsul Bahri

    2006-03-01

    Full Text Available Based on the Indonesian Regulation Number 7 year 1996, food is defined as everything derived from biological sources and water, either processed and non-processed materials to be used as food and drinks, including food additives, food raw materials and other materials for preparation process, processing and production of food or drinks . Furthermore, food safety is a condition and an approach required to prevent the food from contamination of pathogenic microbes, toxic compounds and other xenobiotics that may affect and hazardous to human health . Food safety is basically a complexity and close related to policy . toxicity, microbiology, chemicals, nutrition status, health and public welfare . On the other hand, food safety problem is a dynamic process following the changing of public society including socioculture, health, development of science and technology as well as everything related to human life . In general, there are three main stages of process as the critical point in food safety of animal origin, namely : (1 preharvest ; (2 production ; and (3 postharvest . The main factors of these stages are discussed in this paper .

  2. 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...

  3. 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...

  4. 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.

  5. Hazards and hazard combinations relevant for the safety of nuclear power plants

    Science.gov (United States)

    Decker, Kurt; Brinkman, Hans; Raimond, Emmanuel

    2017-04-01

    The potential of the contemporaneous impact of different, yet causally related, hazardous events and event cascades on nuclear power plants is a major contributor to the overall risk of nuclear installations. In the aftermath of the Fukushima accident, which was caused by a combination of severe ground shaking by an earthquake, an earthquake-triggered tsunami and the disruption of the plants from the electrical grid by a seismically induced landslide, hazard combinations and hazard cascades moved into the focus of nuclear safety research. We therefore developed an exhaustive list of external hazards and hazard combinations which pose potential threats to nuclear installations in the framework of the European project ASAMPSAE (Advanced Safety Assessment: Extended PSA). The project gathers 31 partners from Europe, North Amerika and Japan. The list comprises of exhaustive lists of natural hazards, external man-made hazards, and a cross-correlation matrix of these hazards. The hazard list is regarded comprehensive by including all types of hazards that were previously cited in documents by IAEA, the Western European Nuclear Regulators Association (WENRA), and others. 73 natural hazards and 24 man-made external hazards are included. Natural hazards are grouped into seismotectonic hazards, flooding and hydrological hazards, extreme values of meteorological phenomena, rare meteorological phenomena, biological hazards / infestation, geological hazards, and forest fire / wild fire. The list of external man-made hazards includes industry accidents, military accidents, transportation accidents, pipeline accidents and other man-made external events. The large number of different hazards results in the extremely large number of 5.151 theoretically possible hazard combinations (not considering hazard cascades). In principle all of these combinations are possible to occur by random coincidence except for 82 hazard combinations that - depending on the time scale - are mutually

  6. 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.

  7. [Safety of food additives in Japan].

    Science.gov (United States)

    Ito, Sumio

    2011-01-01

    Recently, many accidents relating to food happened in Japan. The consumer's distrust for food, food companies, and the administration is increasing. The consumer especially has an extreme refusal feeling for chemicals such as food additives and agricultural chemicals, and begins to request agricultural chemical-free vegetables and food additive-free food. Food companies also state no agricultural chemicals and no food additives to correspond with consumers' request and aim at differentiating. The food additive is that the Ministry of Health, Labour and Welfare specifies the one that person's health might not be ruined by providing for Food Sanitation Law Article 10 in our country. The standard for food additives and standard for use of food additives are provided according to regulations of Food Sanitation Law Article 11. Therefore, it is thought that the food additive used is safe now. Then, it reports on the procedure and the safety examination, etc. in our country for designation for food additive this time.

  8. Safety and health hazard observations in Hmong farming operations.

    Science.gov (United States)

    Neitzel, R L; Krenz, J; de Castro, A B

    2014-01-01

    Agricultural workers have a high risk of occupational injuries, illnesses, and fatalities. However, there are very few standardized tools available to assess safety and health in agricultural operations. Additionally, there are a number of groups of agricultural workers, including Hmong refugees and immigrants, for which virtually no information on safety and health conditions is available. This study developed an observation-based methodology for systematically evaluating occupational health and safety hazards in agriculture, and pilot-tested this on several small-scale Hmong farming operations. Each observation assessed of range of safety and health hazards (e.g., musculoskeletal hazards, dust and pollen, noise, and mechanical hazards), as well as on factors such as type of work area, presence of personal protective equipment, and weather conditions. Thirty-six observations were collected on nine farms. The most common hazards observed were bending at the back and lifting 50 pounds were also common. The farming activities observed involved almost no power equipment, and no pesticide or chemical handling was observed. The use of personal protective equipment was uncommon. The results of this assessment agreed well with a parallel study of perceived safety and health hazards among Hmong agricultural workers. This study suggests that small-scale Hmong farming operations involve a variety of hazards, and that occupational health interventions may be warranted in this community. The study also demonstrates the utility of standardized assessment tools and mixed-method approaches to hazard evaluation.

  9. Hazard analysis of Clostridium perfringens in the Skylab Food System

    Science.gov (United States)

    Bourland, C. T.; Huber, C. S.; Kiser, P. R.; Heidelbaugh, N. D.; Rowley, D. B.

    1974-01-01

    The Skylab Food System presented unique microbiological problems because food was warmed in null-gravity and because the heat source was limited to 69.4 C (to prevent boiling in null-gravity). For these reasons, the foods were manufactured using critical control point techniques of quality control coupled with appropriate hazard analyses. One of these hazard analyses evaluated the threat from Clostridium perfringens. Samples of food were inoculated with C. perfringens and incubated for 2 h at temperatures ranging from 25 to 55 C. Generation times were determined for the foods at various temperatures. Results of these tests were evaluated taking into consideration: food-borne disease epidemiology, the Skylab food manufacturing procedures, and the performance requirements of the Skylab Food System. Based on this hazard analysis, a limit for C. perfringens of 100/g was established for Skylab foods.

  10. 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.

  11. Chemical Safety Alert: Identifying Chemical Reactivity Hazards Preliminary Screening Method

    Science.gov (United States)

    Introduces small-to-medium-sized facilities to a method developed by Center for Chemical Process Safety (CCPS), based on a series of twelve yes-or-no questions to help determine hazards in warehousing, repackaging, blending, mixing, and processing.

  12. Food safety through the meat supply chain.

    Science.gov (United States)

    Attenborough, M; Matthews, K R

    2000-01-01

    Food poisoning in humans can be caused by many different bacterial genera. While the incidence of food poisoning in England, Wales and Scotland from Salmonella has reached a plateau, there has been an increase in the incidence from Campylobacter. The incidence from Escherichia coli O157:H7 rose to 1997 but declined slightly in 1998 (data from the Public Health Laboratory Service and the Scottish Centre for Infection and Environmental Health). This organism has a high virulence in humans and a very low infective dose. Infection can produce a wide range of responses, including death. The low infective dose presents a major threat. The organism is relatively heat-sensitive and the cooking of food products to achieve a centre core temperature of 70 degrees C for 2 min is sufficient to destroy it. It is relatively acid-tolerant and will survive for several weeks at pH 4.2. Several foodstuffs, as well as water, have been implicated in world-wide outbreaks. The E. coli O157:H7 food-borne outbreak in Lanarkshire in 1996 led to 21 fatalities. The Pennington Group report, issued in April 1997, reported on the circumstances leading to this outbreak, the implications for food safety and the lessons to be learnt. Four areas covered within the Pennington Group report specific to meat hygiene are reviewed in this paper. On-farm practices must ensure the presentation of clean animals for slaughter. There is a requirement for the development and introduction of risk assessment techniques based upon Hazard Analysis of Critical Control Points in abattoirs, and the Meat and Livestock Commission (MLC) is producing a manual for use by the abattoir sector. The Pennington report stated that there was a need for research into the potential use of end-process treatments such as steam pasteurization. The MLC is involved in evaluating such a system. Meat production premises and butchers' shops in England are introducing HACCP through an MLC scheme funded by the Department of Health. At the

  13. 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

  14. Food Safety For School and Community Gardens

    OpenAIRE

    Boyer, Renee Raiden; Chapman, Benjamin

    2013-01-01

    This document outlines the recommended agricultural practices for food safety in school and community gardens. Topics include food safety, site selection, pesticides and fertilizers, handwashing, water and irrigation, composting, garden design and animals, sanitation and tools, sample layout for a community garden, FAQ, and a glossary.

  15. 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…

  16. 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…

  17. 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

    2013-06-08

    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.

  18. Food Safety for Your Family

    Science.gov (United States)

    ... than 2 hours to reduce the risk of Salmonella infection. Thoroughly cook eggs. Never serve foods that contain ... Food That's Dropped to the Floor? Campylobacter Infections Salmonella Infections Produce Precautions Staying Healthy While You Travel Food ...

  19. Microbial bioinformatics for food safety and production.

    Science.gov (United States)

    Alkema, Wynand; Boekhorst, Jos; Wels, Michiel; van Hijum, Sacha A F T

    2016-03-01

    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' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.

  20. Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.

    Science.gov (United States)

    Anderson, N M; Larkin, J W; Cole, M B; Skinner, G E; Whiting, R C; Gorris, L G M; Rodriguez, A; Buchanan, R; Stewart, C M; Hanlin, J H; Keener, L; Hall, P A

    2011-11-01

    As existing technologies are refined and novel microbial inactivation technologies are developed, there is a growing need for a metric that can be used to judge equivalent levels of hazard control stringency to ensure food safety of commercially sterile foods. A food safety objective (FSO) is an output-oriented metric that designates the maximum level of a hazard (e.g., the pathogenic microorganism or toxin) tolerated in a food at the end of the food supply chain at the moment of consumption without specifying by which measures the hazard level is controlled. Using a risk-based approach, when the total outcome of controlling initial levels (H(0)), reducing levels (ΣR), and preventing an increase in levels (ΣI) is less than or equal to the target FSO, the product is considered safe. A cross-disciplinary international consortium of specialists from industry, academia, and government was organized with the objective of developing a document to illustrate the FSO approach for controlling Clostridium botulinum toxin in commercially sterile foods. This article outlines the general principles of an FSO risk management framework for controlling C. botulinum growth and toxin production in commercially sterile foods. Topics include historical approaches to establishing commercial sterility; a perspective on the establishment of an appropriate target FSO; a discussion of control of initial levels, reduction of levels, and prevention of an increase in levels of the hazard; and deterministic and stochastic examples that illustrate the impact that various control measure combinations have on the safety of well-established commercially sterile products and the ways in which variability all levels of control can heavily influence estimates in the FSO risk management framework. This risk-based framework should encourage development of innovative technologies that result in microbial safety levels equivalent to those achieved with traditional processing methods.

  1. The Road to Food Safety and Sanitation

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    @@ Food is one of the most essential substance factors for human being. And safety and sanitation is one of the most important requirements for food without doubt. Every consumer likes to enjoy the safest supplies of food products in the world.

  2. 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

  3. Safety Hazard and Risk in Slovak Aviation Regulations

    OpenAIRE

    2014-01-01

    Slovak Republic as a member state of EASA is bound to adopt aviation regulations. There are some terminology discrepancies when translating EASA regulations and general text from English to Slovak language. Safety hazard and safety risk in Slovak language have different meaning than in English language. The subject of the paper is therefore to explain some peculiarities in definitions according to ICAO Safety Management System, USA FAA and Slovak legislation. Terms “risk” and “hazard” accordi...

  4. Microbiological safety of food in hospitals and other healthcare settings.

    Science.gov (United States)

    Lund, Barbara M; O'Brien, Sarah J

    2009-10-01

    Cases and outbreaks of foodborne infection in healthcare settings can result in serious illness, wastage of expensive medical treatments, spread of infection to other patients and staff and disruption of services. Providing nutritious meals for vulnerable people in healthcare settings involves a systematic approach to microbiological safety, as provided by hazard analysis and critical control point (HACCP) principles. The types of food served in healthcare settings should be selected to minimise the risk of foodborne infection.

  5. Loose Regulation Worsens Food Safety Problem

    Institute of Scientific and Technical Information of China (English)

    Economic Weekly

    2011-01-01

    @@ Do not misunderstand food additives From milk powder tainted with melamine to hams with clen-buterol to beef extract with amino acids, food safety issues are a growing concern among the public.These chemical terms became catch words only because they are adulterated in the most often eaten food.Food additives are now synony mous with pursuit of profit, offense against the law, and even poison.

  6. 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.

  7. Shelf-Stable Food Safety

    Science.gov (United States)

    ... country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic ... Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and ...

  8. Older Adults and Food Safety

    Science.gov (United States)

    ... such as take-out foods, leftovers from a restaurant meal, and meals-on wheels deliveries. Thoroughly cook ... to use 3 to 4 months Deli prepared convenience foods such as egg, chicken, ham, and macaroni ...

  9. Sanitary safety of irradiated foods

    Science.gov (United States)

    Wolf, A.

    Consideration on the acceptability of the irradiation of food, especially from the toxicological point of view, is presented. The conditions of the potencial permission of the preservation of food by radiation in CSSR are briefly given.

  10. MANAGEMENT OF PROCESS SAFETY IN FOOD CHAIN

    Directory of Open Access Journals (Sweden)

    Marija Zahar Djordjevic

    2013-03-01

    Full Text Available Food safety in all food industries gains increasing importance. Except health risks, diseases caused by spoiled food can significantly increase the economic costs, including medical treatment, absence from work, insurance payments and legal compensation. This paper considers the problem of determining the safety of production processes, and thus the products, in food chains using an expert system which is based on fuzzy logic. All the uncertainties and imprecisions that exist in a model properly are described using the theory of fuzzy sets. The quality goal values and the optimal management strategy are determined by proposed fuzzy expert system.

  11. 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

  12. 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.

  13. 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...

  14. Risk assessment of chemicals in food and diet: Hazard identification by methods of animal-based toxicology

    DEFF Research Database (Denmark)

    Barlow, S. M.; Greig, J. B.; Bridges, J. W.

    2002-01-01

    This paper is one of several prepared under the project "Food Safety In Europe: Risk Assessment of Chemicals in Food and Diet" (FOSIE). a European Commission Concerted Action Programme, organised by the International Life Sciences Institute. Europe (ILSI). The aim of the FOSIE project is to review...... the current state of the science of risk assessment of chemicals in food and diet, by consideration of the four stages of risk assessment, that is. hazard identification. hazard characterisation, exposure assessment and risk characterisation. The contribution of animal-based methods in toxicology to hazard...... to detect currently known or anticipated hazards from food. Gap. in knowledge and future research needs are identified: research or these could lead to improvements in the methods of hazard identification for food chemicals. The potential impact of some emerging techniques, and toxicological issues...

  15. 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.

  16. Safety Assessment of Genetically Modified Foods

    OpenAIRE

    TAYLOR Steve L.

    2001-01-01

    The development of novel foods produced through agricultural biotechnology is a complex three-stage process: gene discovery, line selection, and product advancement to commercialization. The safety of genetically modified foods is an integral part of the overall developmental process throughout all of the stages. In the discovery stage, the safety of the gene, its source, and the gene products must be considered. If any questions arise at this stage, these questions must be answered later in ...

  17. Using Qualitative Hazard Analysis to Guide Quantitative Safety Analysis

    Science.gov (United States)

    Shortle, J. F.; Allocco, M.

    2005-01-01

    Quantitative methods can be beneficial in many types of safety investigations. However, there are many difficulties in using quantitative m ethods. Far example, there may be little relevant data available. This paper proposes a framework for using quantitative hazard analysis to prioritize hazard scenarios most suitable for quantitative mziysis. The framework first categorizes hazard scenarios by severity and likelihood. We then propose another metric "modeling difficulty" that desc ribes the complexity in modeling a given hazard scenario quantitatively. The combined metrics of severity, likelihood, and modeling difficu lty help to prioritize hazard scenarios for which quantitative analys is should be applied. We have applied this methodology to proposed concepts of operations for reduced wake separation for airplane operatio ns at closely spaced parallel runways.

  18. Health and Safety Procedures Manual for hazardous waste sites

    Energy Technology Data Exchange (ETDEWEB)

    Thate, J.E.

    1992-09-01

    The Oak Ridge National Laboratory Chemical Assessments Team (ORNL/CAT) has developed this Health and Safety Procedures Manual for the guidance, instruction, and protection of ORNL/CAT personnel expected to be involved in hazardous waste site assessments and remedial actions. This manual addresses general and site-specific concerns for protecting personnel, the general public, and the environment from any possible hazardous exposures. The components of this manual include: medical surveillance, guidance for determination and monitoring of hazards, personnel and training requirements, protective clothing and equipment requirements, procedures for controlling work functions, procedures for handling emergency response situations, decontamination procedures for personnel and equipment, associated legal requirements, and safe drilling practices.

  19. Hazard screening application guide. Safety Analysis Report Update Program

    Energy Technology Data Exchange (ETDEWEB)

    None

    1992-06-01

    The basic purpose of hazard screening is to group precesses, facilities, and proposed modifications according to the magnitude of their hazards so as to determine the need for and extent of follow on safety analysis. A hazard is defined as a material, energy source, or operation that has the potential to cause injury or illness in human beings. The purpose of this document is to give guidance and provide standard methods for performing hazard screening. Hazard screening is applied to new and existing facilities and processes as well as to proposed modifications to existing facilities and processes. The hazard screening process evaluates an identified hazards in terms of the effects on people, both on-site and off-site. The process uses bounding analyses with no credit given for mitigation of an accident with the exception of certain containers meeting DOT specifications. The process is restricted to human safety issues only. Environmental effects are addressed by the environmental program. Interfaces with environmental organizations will be established in order to share information.

  20. Lithium-thionyl chloride cell system safety hazard analysis

    Science.gov (United States)

    Dampier, F. W.

    1985-03-01

    This system safety analysis for the lithium thionyl chloride cell is a critical review of the technical literature pertaining to cell safety and draws conclusions and makes recommendations based on this data. The thermodynamics and kinetics of the electrochemical reactions occurring during discharge are discussed with particular attention given to unstable SOCl2 reduction intermediates. Potentially hazardous reactions between the various cell components and discharge products or impurities that could occur during electrical or thermal abuse are described and the most hazardous conditions and reactions identified. Design factors influencing the safety of Li/SOCl2 cells, shipping and disposal methods and the toxicity of Li/SOCl2 battery components are additional safety issues that are also addressed.

  1. 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.

  2. Food Safety Detection Methods Applied to National Special Rectification of Product Quality and Food Safety

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.

  3. Food Safety: MedlinePlus Health Topic

    Science.gov (United States)

    ... MEDLINE/PubMed (National Library of Medicine) Article: New GMO regulations for old: Determining a new future for... Article: Bioactive nutrients - Time for tolerable upper intake levels to... Article: Role of complex organic arsenicals in food in aggregate exposure... Food Safety -- see more articles ...

  4. Development and Pilot Testing of a Food Safety Curriculum for Managers and Staff of Residential Childcare Institutions (RCCIs)

    Science.gov (United States)

    Pivarnik, Lori F.; Patnoad, Martha S.; Nyachuba, David; McLandsborough, Lynne; Couto, Stephen; Hagan, Elsina E.; Breau, Marti

    2013-01-01

    Food safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Control Points (HACCP)-based food safety plan as required by Food and Nutrition Service/United States…

  5. 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.

  6. 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.

  7. FOOD SAFETY REGULATIONS BASED ON REAL SCIENCE

    OpenAIRE

    2015-01-01

    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 t...

  8. Further Understanding of the Food Safety Problem

    Institute of Scientific and Technical Information of China (English)

    Xingxing; MEI; Zhongchao; FENG; Pinghua; HE; Yawen; GAO; Yuqin; DAI

    2015-01-01

    Frequent occurrence of food quality and safety proves that it is not effective to solve the Problem only from mechanism and supervision mechanism. Instead,it may expand solution ideas from external environment inducing changes of social institutions. Edible agricultural products are raw materials of foods,so their quality and safety are decisive for food quality and safety. Combining with concept of quality and safety of edible agricultural products,from social economy,science,technology and culture,environment cognition,this paper made a further understanding of food quality and safety. It found that the quality and safety of domestic edible agricultural products are not completely resulted from human factor,and not completely quality and safety problem in practical sense. Design of problem solutions should consider such external factors as economic level and consumption concept,dual character of science and technology,cultural quality of the masses,and moral trait of the masses,and enhance matching of building of regulation tools with external environment.

  9. Recognizing Job Health Hazards. Module SH-08. Safety and Health.

    Science.gov (United States)

    Center for Occupational Research and Development, Inc., Waco, TX.

    This student module on recognizing job health hazards is one of 50 modules concerned with job safety and health. This module presents the four general categories of environmental conditions or stresses: chemical, physical, biological, and ergonomic. Following the introduction, 14 objectives (each keyed to a page in the text) the student is…

  10. Health and safety information program for hazardous materials

    Energy Technology Data Exchange (ETDEWEB)

    O' Brien, M.P.; Fallon, N.J.; Kuehner, A.V.

    1979-01-01

    The system is used as a management tool in several safety and health programs. It is used to: trace the use of hazardous materials and to determine monitoring needs; inform the occupational physician of the potential health problems associated with materials ordered by a given individual; inform the fire and rescue group of hazardous materials in a given building; provide waste disposal recommendations to the hazardous waste management group; assist the hazardous materials shipping coordinator in identifying materials which are regulated by the Department of Transportation; and guide management decisions in the area of recognizing and rectifying unsafe conditions. The information system has been expanded from a manual effort to provide a brief description of health hazards of chemicals used at the lab to a computerized health and safety information system which serves the needs of all personnel who may encounter the material in the course of their work. The system has been designed to provide information needed to control the potential problems associated with a hazardous material up to the time that it is consumed in a given operation or is sent to the waste disposal facility.

  11. 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

  12. 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

  13. IT solutions of EgerFood food safety tracking system

    Directory of Open Access Journals (Sweden)

    Gábor Kusper

    2012-06-01

    Full Text Available In this article we introduce the EgerFood food-safety tracing system, which has been developed in the Regional Knowledge Center at the Eszterházy Károly College. We have already reported on the applied methodologies on some conferences. This article gives a complete overview on the informatics system, on its features, and on our results. Our aim is that similar tracing system should be able to use this article as an example. The goal of the EgerFood system is to create a customer centric system, which deliver food-safety information in a cost effective and safe way to the customers, the food-producers, and the authorities. The developed information system uses at least a 2-tier architecture already at the site of the food-producers, which is connected to the main data warehouse server using VPN connection. We show how moves the data from its source to the buffer-servers, from that to the communication server and finally to the database server, and how it is encrypted on this way. We also approve the safety of data search, not only the safety of the data upload.

  14. Quality, safety and sustainability in food distribution

    DEFF Research Database (Denmark)

    Akkerman, Renzo; Farahani, Poorya; Grunow, Martin

    2010-01-01

    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......, 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...

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

    African Journals Online (AJOL)

    Food safety knowledge and practices of street foodvendors in Atbara City (Naher Elneel State Sudan) ... African Journal of Biotechnology ... The study was conducted to evaluate the food safety knowledge and practices of street food vendors ...

  16. Department of Agriculture, Food Safety and Inspection Service

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Planning: Addressing 21st-Century Public Health Challenges Seasonal Food Safety Fact Sheets Keep your food safe - prepare now ...

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

    OpenAIRE

    Jonge, de, WJM Wim

    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 consumer confidence in the safety of food is further conceptualised, and embedded within an integrative framework that incorporates both its antecedents and consequences. General consumer confiden...

  18. 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.

  19. 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.

  20. Food Poisioning Typicality in Food Safety Vulnerable Area of Indonesis

    Institute of Scientific and Technical Information of China (English)

    AdilBasukiAhza

    2001-01-01

    Food poisoning characteristics and patterns were studied in six vulnerable provinces of Indonesia to identify the typicality of food poisonings.Units of analysis were district level,gender,type of food,and place of events,using the data of incidence of food poisoning from 1987to 1998 period(ten year),Multivariate analysis and bi-plot technique were used to characterize the vulnerability of the areas based on the following variables:(1) time of symptom perceived,(2) number of cases for each kind of poison,(3) incidence of chemicals poisoning,and (4)incidence the microbial poisonings,It was found that the three provinces most vulnerable to food poisoning are Central Java,West Java and Jogyakarta.The causes of food poisoning incidence are microbial poisonings(49.36%),chemicals(24.50%),natural toxicant(4.66%),and other causes or indications(21.37%),The poisoning symptoms were perceived within 1.0-144 hrs with incubation time of 0.08 to 33.00 hrs after food intake,depedn on the type of poison.The type of foods that caused poisoning are family prepared foods(30.57%),preserved food(industrial products) (29.94%),food from catering services(21.66%),traditional foods(10.83%) and street foods(7.00%),WOmen are more vulnerable(67.84)than men(32.16%),The most vulnerable places for food poisoning are respectively at home(family)(44.16%),at workplaces (16.23%),party venue(14.29%),school(12.99%),and in public places(12.34%).The results lead to the urgent needs of a better formulation,more stringent food control policy and regulation at district levels,the use of different approach towards a more locally oriented food poisoning safety measures and actions.

  1. Improving Food Safety in the Domestic Environment: The Need for a Transdisciplinary Approach

    NARCIS (Netherlands)

    Fischer, A.R.H.; Jong, de A.E.I.; Jonge, de R.; Frewer, L.J.; Nauta, M.J.

    2005-01-01

    Microbial food safety has been the focus of research across various disciplines within the risk analysis community. Natural scientists involved in food microbiology and related disciplines work on the identification of health hazards, and the detection of pathogenic microorganisms. To perform risk a

  2. Risk perception of food safety by school food-handlers.

    Science.gov (United States)

    Machado, Maria Grossi; Monego, Estelamaris Tronco; Campos, Maria Raquel Hidalgo

    2014-03-01

    An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the weak risk perception by the food-handlers regarding the student's health. The students, the pedagogical team, and the principal contribute to this behaviour, which can affect the quality of the final product--the served meal. The social devaluation of the food-handlers is also discussed. It is necessary to improve the food-handlers' training sessions, with the purpose of modifying risk perception and to allow the school community to be involved in healthy and safe feeding practices.

  3. Improving food safety within the dairy chain: an application of conjoint analysis.

    Science.gov (United States)

    Valeeva, N I; Meuwissen, M P M; Lansink, A G J M Oude; Huirne, R B M

    2005-04-01

    This study determined the relative importance of attributes of food safety improvement in the production chain of fluid pasteurized milk. The chain was divided into 4 blocks: "feed" (compound feed production and its transport), "farm" (dairy farm), "dairy processing" (transport and processing of raw milk, delivery of pasteurized milk), and "consumer" (retailer/catering establishment and pasteurized milk consumption). The concept of food safety improvement focused on 2 main groups of hazards: chemical (antibiotics and dioxin) and microbiological (Salmonella, Escherichia coli, Mycobacterium paratuberculosis, and Staphylococcus aureus). Adaptive conjoint analysis was used to investigate food safety experts' perceptions of the attributes' importance. Preference data from individual experts (n = 24) on 101 attributes along the chain were collected in a computer-interactive mode. Experts perceived the attributes from the "feed" and "farm" blocks as being more vital for controlling the chemical hazards; whereas the attributes from the "farm" and "dairy processing" were considered more vital for controlling the microbiological hazards. For the chemical hazards, "identification of treated cows" and "quality assurance system of compound feed manufacturers" were considered the most important attributes. For the microbiological hazards, these were "manure supply source" and "action in salmonellosis and M. paratuberculosis cases". The rather high importance of attributes relating to quality assurance and traceability systems of the chain participants indicates that participants look for food safety assurance from the preceding participants. This information has substantial decision-making implications for private businesses along the chain and for the government regarding the food safety improvement of fluid pasteurized milk.

  4. 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.

  5. 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.

  6. A macromarketing perspective on food safety regulation

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Aschemann-Witzel, Jessica

    2012-01-01

    ). 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......, 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.......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...

  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. 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…

  9. Food safety: correct information for pregnant women

    Directory of Open Access Journals (Sweden)

    Maria Ausilia Grassi

    2013-04-01

    Full Text Available This study was aimed at investigating the knowledge of pregnant women on food safety with particular attention to the effectiveness of the informative material (pamphlet and poster prepared in a previous study. To this scope, a questionnaire composed by 8 questions (Likert scaled was used except for one which was a Y/N question. Themes of the questionnaire were: level of concerns on food safety, and knowledge on foodborne diseases (salomonellosis, toxoplasmosis and listeriosis, risk factors and preventive measures. Results indicate that knowledge increased in respect to that of the previous study, but in relation to informative material previously distributed.

  10. Food Safety: for Whom the Bell Tolls?

    Institute of Scientific and Technical Information of China (English)

    Hao Hong

    2011-01-01

    @@ Fpr the food safety incidents occurred in recent years, enterprises involved have been severely punished, while judicial punishment for regulators conducting malpractices is a far cry from satisfactory. A supervision campaign for food safety triggered off by the steamed bun scandal in Shanghai has swept across the whole country.The next day after the tainted steamed bun scandal was reported in Shanghai on April 11, a citywide inspection of steamed buns was launched.Afterwards, rectification targeting at steamed buns was initiated in such places as Inner Mongolia, Tian-jin, Shangdong, Jiangsu and Zhejiang.

  11. Food safety--who is responsible?

    Science.gov (United States)

    Rollin, Bernard E

    2006-01-01

    Though scientists believe that issues of risk can be handled without appeal to values in general or ethics in particular, this is demonstrably false. The very notion of risk is enmeshed in a complex of social ethics. This is clearly true with regard to food safety. With this in mind, it is plausible to affirm that responsibility for food safety at a given point in the chain from producer to consumer rests with the person or entity under whose control the management of that risk most plausibly lies. This principle is illustrated with various examples and with clear cases of industry shouldering and avoiding responsibility. An additional ethical concern relevant to food safety arises from genetically modified foods. Given that the situation here is uncertain and risk unknown, it is hard to see who is responsible for managing such risks. It is arguable that this situation militates in favor of labeling, since consumers are in effect research subjects. The reasonable moral approach to risk we have outlined is jeopardized by the societal tendency towards "victimology" and abrogation of personal responsibility. In such a world, it is incumbent on industry to educate the public with regard to consumer minimization of food safety risks, the impossibility of zero-risk situations, and the economic costs to freedom of protectionism.

  12. Inside the black box of food safety: a qualitative study of 'non-compliance' among food businesses.

    Science.gov (United States)

    Brough, Mark; Davies, Belinda; Johnstone, Eleesa

    2016-04-01

    Issue addressed This paper examines the meaning of food safety among food businesses deemed non-compliant and considers the need for an insider perspective to inform a more nuanced health promotion practice. Methods In-depth interviews were conducted with 29 food business operators who had recently been deemed 'non-compliant' through Council inspection. Results Paradoxically, these 'non-compliers' revealed a strong belief in the importance of food safety as well as a desire to comply with the regulations as communicated to them by Environmental Health Officers. Conclusions The evidence base of food safety is largely informed by the science of food hazards, yet there is a very important need to consider the practical daily application of food safety practices. This requires a more socially nuanced appreciation of food businesses beyond the simple dichotomy of compliant/ non-compliant. So what? Armed with a deeper understanding of the social context surrounding food safety practice, it is anticipated that a more balanced, collaborative mode of food safety health promotion could develop, which could add to the current model of regulation.

  13. Food fears: a national survey on the attitudes of Australian adults about the safety and quality of food.

    Science.gov (United States)

    Williams, Peter; Stirling, Emma; Keynes, Nick

    2004-01-01

    A national telephone survey of a representative sample of 1200 Australian adults was conducted in March 2002 in order to identify the factors of greatest concern to consumers in relation to the safety 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 for ingredients of concern. Forty five percent of Australians responded that they were more concerned about the safety and quality of food than they were five years previously, while only 5% were less concerned. The most common potential hazards volunteered were additives and chemical residues (28%), followed by food processing/handling/freshness (21%), food hygiene or contamination (14%), and also genetic modification (14%). More than half of the respondents believe that additives and preservatives are harmful to your health and that many foods contain high levels of pesticides. A greater proportion of consumers claimed to be conscious of checking for additives, either general or specific, on food labels than for information on the salt or sugar content of products. Food regulators, journalists, the food industry and health professionals need to work together to correct misconceptions about the risks to health posed by common food additives and pesticide residues.

  14. Electrochemical Affinity Biosensors in Food Safety

    Directory of Open Access Journals (Sweden)

    Susana Campuzano

    2017-02-01

    Full Text Available Safety and quality are key issues of today’s food industry. Since the food chain is becoming more and more complex, powerful analytical methods are required to verify the performance of food safety and quality systems. Indeed, such methods require high sensitivity, selectivity, ability for rapid implementation and capability of automatic screening. Electroanalytical chemistry has, for decades, played a relevant role in food safety and quality assessment, taking more and more significance over time in the solution of analytical problems. At present, the implementation of electrochemical methods in the food is evident. This is in a large part due to the relevant results obtained by combining the attractive advantages of electrochemical transduction strategies (in terms of relatively simple hardware, versatility, interface with automatic logging and feasibility of application outside the laboratory environment with those from biosensors technology. Important examples of enzyme electrochemical biosensors are those dedicated to the determination of glucose, alcohol or cholesterol are important examples. In addition, other types of different electrochemical biosensing approaches have emerged strongly in the last years. Among these, the strategies involving affinity interactions have been shown to possess a large number of applications. Therefore, electrochemical immunosensors and DNA-based biosensors have been widely used to determine major and minor components in foodstuffs, providing sufficient data to evaluate food freshness, the quality of raw materials, or the origin of samples, as well as to determine a variety of compounds at trace levels related to food safety such as micotoxins, allergens, drugs residues or pathogen microorganisms. This review discusses some critical examples of the latest advances in this area, pointing out relevant methodologies related to the measurement techniques, including the use of nanostructured electrodes and

  15. Identifying Foodborne Disease Hazards in Food Service Establishments

    Science.gov (United States)

    Bryan, Frank L.

    1974-01-01

    Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)

  16. 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 perfec

  17. 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

  18. Safety assessment of genetically modified foods.

    Science.gov (United States)

    Taylor, S L

    2001-12-01

    The development of novel foods produced through agricultural biotechnology is a complex three-stage process: gene discovery, line selection, and product advancement to commercialization. The safety of genetically modified foods is an integral part of the overall developmental process throughout all of the stages. In the discovery stage, the safety of the gene, its source, and the gene products must be considered. If any questions arise at this stage, these questions must be answered later in the developmental process. During the line selection stage, the genetically modified seed progresses through a variety of greenhouse and field trials. At this stage, the biological and agronomic equivalence of the genetically modified crop to its traditional counterpart must be compared. While the evaluations made during this stage are not specifically directed toward a safety assessment, many potential products with unusual characteristics are eliminated during this stage of development. However, the elimination of products with unusual agronomic or biological characteristics enhances the likelihood that a safe product will be generated. Finally, in the pre-commercialization stage, the genetically modified product undergoes a detailed safety assessment process. This process focuses on the safety of the gene products associated with the introduced gene and any other likely toxicological or anti-nutrient factors associated with the source of the novel gene and the crop to which it was introduced. The safety of the genetically modified product for both food and feed uses is considered. Thus far, all of the genetically modified products brought into the marketplace have been subjected to such an intensive safety assessment. The safety assessment data have been reviewed by regulatory authorities around the world. The current generation of genetically modified products are quite safe for human and feed animal consumption.

  19. 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.…

  20. 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.…

  1. 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.

  2. Food safety and total quality management

    NARCIS (Netherlands)

    Barendsz, A.W.

    1998-01-01

    Food safety is a growing global concern not only because of its continuing importance for public health but also because of its impact on international trade. The application of total quality management (TQM) provides the best possible care by continuously improving products and services to meet or

  3. 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 a

  4. 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 informati

  5. Firms Closed Down in Food Safety Inspection

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Ten people have been arrested and more than 100 companies closed down as officials continue their crackdown on the use of banned animal drugs and toxic pesticides in farm produce. Agricultural safety inspections have been stepped up to guarantee food quality, a senior Chinese agricultural official said recently.

  6. Food safety and total quality management

    NARCIS (Netherlands)

    Barendsz, A.W.

    1998-01-01

    Food safety is a growing global concern not only because of its continuing importance for public health but also because of its impact on international trade. The application of total quality management (TQM) provides the best possible care by continuously improving products and services to meet or

  7. Development of a risk management tool for prioritizing chemical hazard-food pairs and demonstration for selected mycotoxins.

    Science.gov (United States)

    Stornetta, Alessia; Engeli, Barbara E; Zarn, Jürg A; Gremaud, Gérard; Sturla, Shana J

    2015-07-01

    We developed a simple tool for ranking chemical hazard-food pairs to assist policy makers and risk managers selecting the hazard-food pairs that deserve more attention and need to be monitored during food safety inspections. The tool is based on the derivation of a "Priority Index" (PI) that results from the ratio of the potency of the hazard and the consumer exposure. The potency corresponds to a toxicity reference value of the hazard, whereas the exposure results from the combination of the concentration of the hazard in the food, and the food consumption. Tool's assumptions and limitations are demonstrated and discussed by ranking a dataset of 13 mycotoxins in 26 food items routinely analyzed in Switzerland. The presented ranking of mycotoxin-food pairs has to be considered as relative due to scarce exposure data availability, and uncertainties in toxicity reference values. However, this representative example allows demonstrating the simplicity and the ability of the PI tool to prioritize chemical hazard-food pairs.

  8. 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.

  9. Evaluation and Improvement of Food Safety Satisfaction Based on QFD

    Directory of Open Access Journals (Sweden)

    Pu Jin

    2015-05-01

    Full Text Available In view of the social phenomenon of people's generally low satisfaction with food safety, we introduced the QFD method to make evaluation and guidance for improvement. Based on scientific and reasonable evaluation index system of food safety satisfaction and the “quality house” of QFD core tool, a food safety satisfaction evaluation model was constructed. On the basis of the evaluation results, we analyzed the public food safety requirements and constructed the quality house between the public food safety requirements and the food safety satisfaction improvement measures, so as to determine the priority of configuration sequence of improvement measures.

  10. Problems in Food Safety of Hunan Province and Countermeasures

    Institute of Scientific and Technical Information of China (English)

    Fanfan; OUYANG; Fangming; DENG

    2014-01-01

    In recent years,serious food safety accidents are of frequent occurrence. Although government has taken many practical and feasible measures to contain food safety accidents,new food safety accidents still emerge in large numbers. In this situation,food safety control is a long-term and arduous task to be performed jointly by many government departments. Finally,it presents corresponding countermeasures and recommendations on the basis of current situations of food safety in Hunan Province,problem causes,in combination with control measures related to food safety both at home and abroad.

  11. Risk assessment and emerging chemicals hazards in foods

    Directory of Open Access Journals (Sweden)

    Umberto Moscato

    2007-03-01

    Full Text Available The main beliefs relating to the risk assessment of chemicals in foods, new chemicals in raw material as well as in food processing are briefly presented. Evaluation reviews of representative chemicals found in traditional and novel foods are given. Old and new processes or newly recognized compounds, that require careful assessment in terms of their potential human health impact, are discussed. As example of processing-related contaminants, a risk assessment for acrylamide, is described, providing two different approaches in food safety assessment and the management of carcinogenic contaminants.

  12. 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.

  13. Food-Based Safety Nets and Related Programs

    OpenAIRE

    Lorge Rogers, Beatrice; Coates, Jennifer

    2002-01-01

    Food-based safety net programs support adequate consumption and contribute to assuring livelihoods. They differ from other safety net programs in that they are tied to the provision of food, either directly, or through cash-like instruments (food stamps, coupons) that may be used to purchase food. Since food provided through a safety net program may be substituted for a household’s current consumption, freeing up income for other uses, food-based transfers represent a contribution to househol...

  14. 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

  15. 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.

  16. 4 Basic Steps to Food Safety at Home

    Science.gov (United States)

    4 Basic Steps to Food Safety at Home 1. Clean Always wash your food, hands, counters and cooking tools. • Wash hands in warm soapy water for ... microwave • Marinate foods in the fridge. OVER 2012 Food Safety at Home Why should you care about food ...

  17. [Incorporation of the Hazard Analysis and Critical Control Point system (HACCP) in food legislation].

    Science.gov (United States)

    Castellanos Rey, Liliana C; Villamil Jiménez, Luis C; Romero Prada, Jaime R

    2004-01-01

    The Hazard Analysis and Critical Control Point system (HACCP), recommended by different international organizations as the Codex Alimentarius Commission, the World Trade Organization (WTO), the International Office of Epizootics (OIE) and the International Convention for Vegetables Protection (ICPV) amongst others, contributes to ensuring the innocuity of food along the agro-alimentary chain and requires of Good Manufacturing Practices (GMP) for its implementation, GMP's which are legislated in most countries. Since 1997, Colombia has set rules and legislation for application of HACCP system in agreement with international standards. This paper discusses the potential and difficulties of the legislation enforcement and suggests some policy implications towards food safety.

  18. 76 FR 30727 - Food and Drug Administration Food Safety Modernization Act: Focus on Inspections and Compliance

    Science.gov (United States)

    2011-05-26

    ... HUMAN SERVICES Food and Drug Administration Food and Drug Administration Food Safety Modernization Act... meeting entitled ``FDA Food Safety Modernization Act: Focus on Inspections and Compliance.'' The purpose... inspections and compliance under the recently enacted FDA Food Safety Modernization Act (FSMA). More...

  19. Detection of Food Hazards in Foods: Comparison of Real Time Polymerase Chain Reaction and Cultural Methods.

    Science.gov (United States)

    Bonilauri, Paolo; Bardasi, Lia; Leonelli, Roberto; Ramini, Mattia; Luppi, Andrea; Giacometti, Federica; Merialdi, Giuseppe

    2016-01-18

    Foodstuffs should not contain microorganisms or their toxins or metabolites in quantities suggesting an unacceptable risk for human health. The detection of food hazards in foods is performed by several tests that produce results dependent on the analytical method used: an analytical reference method, defined as standard, is associated with each microbiological criterion laid down in Regulation 2073/2005/EC, but, analytical methods other than the reference ones, in particular more rapid methods, could be used. Combined screening methods performed by real time-polymerase chain reaction (RT-PCR) are currently validated as alternative methods according to the ISO 16140:2003 and certified by the Association Française de Normalisation. However, the positive results obtained with these alternative methods, the investigated molecular relations that resulted positive have to be confirmed with cultural methods using the same enrichment media in which the molecular screening was performed. Since it is necessary to assess if these testing schemes provide equivalent guarantees of food safety, the aim of this retrospective study is to analyse the data collected, from 2012 to 2014 by Emilia Romagna Region in the field of Piano Regionale Alimenti (Food Regional Plan) during official controls monitoring food samples of animal and other than animal origin. Records performed by combined methods of molecular screening of Salmonella spp., Listeria monocytogenes and thermophilic Campylobacter and cultural confirmation results were gathered together and the results were compared in order to assess the sensitivity of the methods. A total of 10,604 food samples were considered in this study: the comparison of the data revealed that the RT-PCR method detected Salmonella, L. monocytogenes, and thermophilic Campylobacter in 2.18, 3.85 and 3.73% of the samples, respectively, whereas by using cultural method these pathogens were isolated in 0.43, 1.57 and 1.57% of samples, respectively. In

  20. Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods

    Directory of Open Access Journals (Sweden)

    Paolo Bonilauri

    2016-01-01

    Full Text Available Foodstuffs should not contain microorganisms or their toxins or metabolites in quantities suggesting an unacceptable risk for human health. The detection of food hazards in foods is performed by several tests that produce results dependent on the analytical method used: an analytical reference method, defined as standard, is associated with each microbiological criterion laid down in Regulation 2073/2005/EC, but, analytical methods other than the reference ones, in particular more rapid methods, could be used. Combined screening methods performed by real time-polymerase chain reaction (RT-PCR are currently validated as alternative methods according to the ISO 16140:2003 and certified by the Association Française de Normalisation. However, the positive results obtained with these alternative methods, the investigated molecular relations that resulted positive have to be confirmed with cultural methods using the same enrichment media in which the molecular screening was performed. Since it is necessary to assess if these testing schemes provide equivalent guarantees of food safety, the aim of this retrospective study is to analyse the data collected, from 2012 to 2014 by Emilia Romagna Region in the field of Piano Regionale Alimenti (Food Regional Plan during official controls monitoring food samples of animal and other than animal origin. Records performed by combined methods of molecular screening of Salmonella spp., Listeria monocytogenes and thermophilic Campylobacter and cultural confirmation results were gathered together and the results were compared in order to assess the sensitivity of the methods. A total of 10,604 food samples were considered in this study: the comparison of the data revealed that the RT-PCR method detected Salmonella, L. monocytogenes, and thermophilic Campylobacter in 2.18, 3.85 and 3.73% of the samples, respectively, whereas by using cultural method these pathogens were isolated in 0.43, 1.57 and 1.57% of samples

  1. Study on Safety Management of Food Traceability Based on Food Supply Chain

    Directory of Open Access Journals (Sweden)

    Boyi Xiang

    2015-06-01

    Full Text Available With the frequent occurrence of food safety problems in recent years, it is urgent to solve safety management problem of food traceability. In this study, with an overview of the food supply chain, it explores the significant meaning of safety management of food traceability as well as the traceability types of supply chains, discussing the construction measures and procedures of safety management of food traceability as well as the technical designing demand on food traceability system.

  2. Department of Agriculture, Food Safety and Inspection Service

    Science.gov (United States)

    ... Offers Food Safety Tips for Areas Affected by Hurricane Irma Sep 22, 2017 Docket No. FSIS-2017-0038 - ... Offers Food Safety Tips for Areas Affected by Hurricane Irma Sep 22, 2017 Docket No. FSIS-2017-0038 - ...

  3. 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...

  4. Food Safety Not Always on Menu of TV Cooking Shows

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_161980.html Food Safety Not Always on Menu of TV Cooking Shows ... shows. They also noted whether the shows mentioned food safety. The findings were published in the November-December ...

  5. Bacteriophages and their role in food safety.

    Science.gov (United States)

    Sillankorva, Sanna M; Oliveira, Hugo; Azeredo, Joana

    2012-01-01

    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.

  6. 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.

  7. Body mass index, safety hazards, and neighborhood attractiveness.

    Science.gov (United States)

    Lovasi, Gina S; Bader, Michael D M; Quinn, James; Neckerman, Kathryn; Weiss, Christopher; Rundle, Andrew

    2012-10-01

    Neighborhood attractiveness and safety may encourage physical activity and help individuals maintain a healthy weight. However, these neighborhood characteristics may not be equally relevant to health across all settings and population subgroups. To evaluate whether potentially attractive neighborhood features are associated with lower BMI, whether safety hazards are associated with higher BMI, and whether environment-environment interactions are present such that associations for a particular characteristic are stronger in an otherwise supportive environment. Survey data and measured height and weight were collected from a convenience sample of 13,102 adult New York City (NYC) residents in 2000-2002; data analyses were completed 2008-2012. Built-environment measures based on municipal GIS data sources were constructed within 1-km network buffers to assess walkable urban form (density, land-use mix, transit access); attractiveness (sidewalk cafés, landmark buildings, street trees, street cleanliness); and safety (homicide rate, pedestrian-auto collision and fatality rate). Generalized linear models with cluster-robust SEs controlled for individual and area-based sociodemographic characteristics. The presence of sidewalk cafés, density of landmark buildings, and density of street trees were associated with lower BMI, whereas the proportion of streets rated as clean was associated with higher BMI. Interactions were observed for sidewalk cafés with neighborhood poverty, for street-tree density with walkability, and for street cleanliness with safety. Safety hazard indicators were not independently associated with BMI. Potentially attractive community and natural features were associated with lower BMI among adults in NYC, and there was some evidence of effect modification. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  8. New Elements To Consider When Modeling the Hazards Associated with Botulinum Neurotoxin in Food.

    Science.gov (United States)

    Ihekwaba, Adaoha E C; Mura, Ivan; Malakar, Pradeep K; Walshaw, John; Peck, Michael W; Barker, G C

    2015-09-08

    Botulinum neurotoxins (BoNTs) produced by the anaerobic bacterium Clostridium botulinum are the most potent biological substances known to mankind. BoNTs are the agents responsible for botulism, a rare condition affecting the neuromuscular junction and causing a spectrum of diseases ranging from mild cranial nerve palsies to acute respiratory failure and death. BoNTs are a potential biowarfare threat and a public health hazard, since outbreaks of foodborne botulism are caused by the ingestion of preformed BoNTs in food. Currently, mathematical models relating to the hazards associated with C. botulinum, which are largely empirical, make major contributions to botulinum risk assessment. Evaluated using statistical techniques, these models simulate the response of the bacterium to environmental conditions. Though empirical models have been successfully incorporated into risk assessments to support food safety decision making, this process includes significant uncertainties so that relevant decision making is frequently conservative and inflexible. Progression involves encoding into the models cellular processes at a molecular level, especially the details of the genetic and molecular machinery. This addition drives the connection between biological mechanisms and botulism risk assessment and hazard management strategies. This review brings together elements currently described in the literature that will be useful in building quantitative models of C. botulinum neurotoxin production. Subsequently, it outlines how the established form of modeling could be extended to include these new elements. Ultimately, this can offer further contributions to risk assessments to support food safety decision making.

  9. Evaluation and Improvement of Food Safety Satisfaction Based on QFD

    OpenAIRE

    Pu Jin; Lu Qiang

    2015-01-01

    In view of the social phenomenon of people's generally low satisfaction with food safety, we introduced the QFD method to make evaluation and guidance for improvement. Based on scientific and reasonable evaluation index system of food safety satisfaction and the “quality house” of QFD core tool, a food safety satisfaction evaluation model was constructed. On the basis of the evaluation results, we analyzed the public food safety requirements and constructed the quality house between the publi...

  10. Some Thoughts on Regulating Food Safety in China

    Institute of Scientific and Technical Information of China (English)

    Wang Lei

    2006-01-01

    The article analyses the current situation of food safety supervision in China, summarizes the deep reason behind the food safety and puts forward some suggestions to strengthen the supervision by using foreign references and advance operations from the legislation, the food safety supervision system and other aspects.

  11. 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…

  12. 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...

  13. The reporting of food hazards by the media: The case of Greece

    DEFF Research Database (Denmark)

    Kehagia, Olga; Chrysochou, Polymeros

    2007-01-01

    This study focuses on the coverage of food hazards by the Greek mass media. During the study period of three years, 311 articles from two daily and one Sunday newspaper were identified and analysed. The most important results drawn from the analyses are the following: (a) genetically modified foods...... was the most referenced food hazard; (b) there was often a simultaneous reference to more than one food hazard in the text; (c) most of the articles had informative content; (d) a periodicity existed in the media coverage of food hazards; and (e) the articles' content was dependent upon the food hazard...

  14. The reporting of food hazards by the media: The case of Greece

    DEFF Research Database (Denmark)

    Kehagia, Olga; Chrysochou, Polymeros

    2007-01-01

    This study focuses on the coverage of food hazards by the Greek mass media. During the study period of three years, 311 articles from two daily and one Sunday newspaper were identified and analysed. The most important results drawn from the analyses are the following: (a) genetically modified foods...... was the most referenced food hazard; (b) there was often a simultaneous reference to more than one food hazard in the text; (c) most of the articles had informative content; (d) a periodicity existed in the media coverage of food hazards; and (e) the articles' content was dependent upon the food hazard...

  15. 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

  16. Restaurant inspection frequency and food safety compliance.

    Science.gov (United States)

    Newbold, K Bruce; McKeary, Marie; Hart, Robert; Hall, Robert

    2008-11-01

    Although food premises are regularly inspected, little information is available on the effect of inspections on compliance records, particularly with respect to the impact of the frequency of inspection on compliance. The following presents the outcome of a study designed to assess the impact of increased inspection frequency on compliance measures in Hamilton, Ontario, in the absence of any other changes to food handler/safety programs or legislation. High-risk food inspection premises were randomly assigned three, four, or five inspections per year. Results indicate that no statistical difference existed in outcome measures based on frequency of inspection. When premises were grouped based on the average time between inspections, premises with greater time between inspections scored better compliance measures relative to premises that were inspected more frequently. The study was also unique for the level of consultation and collaboration sought from the public health inspectors (PHIs) assigned to the Food Safety Program. Their knowledge and experience with respect to the critical variables associated with compliance were a complementary component to the literature review conducted by the research team.

  17. 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.

  18. 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 ...

  19. 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

  20. 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 & ...

  1. 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 ...

  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 microbiologi

  3. [New international initiatives to create systems of effective risk prediction and food safety].

    Science.gov (United States)

    Efimochkinal, N R; Bagryantseva, E C; Dupouy, E C; Khotimchenko, S A; Permyakov, E V; Sheveleva, S A; Arnautov, O V

    2016-01-01

    Ensuring food safety is one of the most important problems that is directly related to health protection of the population. The problem is particularly relevant on aglobalscale because ofincreasingnumberoffood-borne diseases andimportance of the health consequence early detection. In accordance with the position of the Codex Alimentarius Commission, food safety concept also includes quality. In this case, creation of the national, supranational and international early warning systems related to the food safety, designed with the purpose to prevent or minimize risks on different stages of the food value chain in various countries, regions and climate zones specific to national nutrition and lifestyle in different groups of population, gains particular importance. The article describes the principles and working examples of international, supranational and national food safety early warning systems. Great importance is given to the hazards of microbial origin - emergent pathogens. Example of the rapid reaction to the appearance of cases, related to the melanin presence in infant formula, are presented. Analysis of the current food safety and quality control system in Russian Federation shows that main improvements are mostly related to the development of the efficient monitoring, diagnostics and rapid alert procedures forfood safety on interregional and international levels that will allow to estimate real contamination of food with the most dangerous pathogens, chemical and biological contaminants, and the development of the electronic database and scientifically proved algorithms for food safety and quality management for targeted prevention activities against existing and emerging microbiological and other etiology risks, and public health protection.

  4. Safety Assessment of Foods Derived from Genetically Modified Microorganisms

    OpenAIRE

    Schlundt, J.

    2011-01-01

    Microorganisms have a long history of use in food production, e.g. in the production of sausages, cheeses, etc. Roughly one quarter of all food products rely on microbiological processes, and the safe use of microorganisms for food production is essential. The transfer of novel traits to food microorganisms through recombinant gene technology will result in new potential food safety issues. This requires the elaboration of criteria for safety assessment of foods derived from genetic microorga...

  5. 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...

  6. 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.

  7. Investigation of lithium-thionyl chloride battery safety hazards

    Science.gov (United States)

    Attia, A. I.; Gabriel, K. A.; Burns, R. P.

    1983-01-01

    In the ten years since the feasibility of a lithium-thionyl chloride cell was first recognized (1) remarkable progress has been made in hardware development. Cells as large as 16,000 Ah (2) and batteries of 10.8 MWh (3) have been demonstrated. In a low rate configuration, energy densities of 500 to 600 Wh/kg are easily achieved. Even in the absence of reported explosions, safety would be a concern for such a dense energetic package; the energy density of a lithium-thionyl chloride cell is approaching that of dynamite (924 Wh/kg). In fact explosions have occurred. In general the hazards associated with lithium-thionyl chloride batteries may be divided into four categories: Explosions as a result of an error in battery design. Very large cells were in prototype development prior to a full appreciation of the hazards of the system. It is possible that some of the remaining safety issues are related to cell design; Explosions as a result of external physical abuse such as cell incineration and puncture; Explosions due to short circuiting which could lead to thermal runaway reactions. These problems appear to have been solved by changes in the battery design (4); and Explosions due to abnormal electrical operation (i.e., charging (5) and overdischarging (6) and in partially or fully discharged cells on storage (7 and 8).

  8. Modern Issues in Food Safety-A Perspective

    Institute of Scientific and Technical Information of China (English)

    James N Seiber

    2012-01-01

    INTRODUCTION There is much current interest worldwide in food safety.This results in large part from well publicized outbreaks due to foodborne pathogens,chemical food safety related to pesticides,and from persistent organic pollutants and other synthetic contaminants.Additionally,the melamine adulteration issue,acrylamide and other processing-induced toxicants in foods,petroleum hydrocarbons associated with oil spills in the oceans and seafood safety,mycotoxins and other natural contaminants in a variety of foods,and the perceived risks associated with foods improved by genetic modification or those protected by irradiation contribute to concerns over the safety of the food supply.

  9. 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

  10. 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

  11. A Novel Method in Food Safety Management by Using Case Base Reasoning Method

    Directory of Open Access Journals (Sweden)

    S. Saqaeeyan

    2015-09-01

    Full Text Available Today’s Food Industry has responsibility to provide most consuming food for people. These foods are consumed by large area of society. So they are important source of causes of diseases and food poisoning. Monitoring system have been created to control these diseases and they are used in duration of production step of food supply chain. Hazard Assurance Critical Control Point (HACCP is regarded as best method in safety system. Necessity to create integrated HACCP system forced factories to use intelligent methods to build HACCP for every production. This paper proposes Case-Based Reasoning (CBR technique and use of paired comparisons tables and similarity equations to create HACCP for food system of Sabz Nam Company. Our system is an intelligent system has based on RFID and it works as consulter by generating five proper safety suggestion to food expert. Finally we assess accuracy and efficiency of proposed system on real data of Sabz Nam Company.

  12. Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management

    Science.gov (United States)

    Kumar, Pradeep; Mahato, Dipendra K.; Kamle, Madhu; Mohanta, Tapan K.; Kang, Sang G.

    2017-01-01

    The aflatoxin producing fungi, Aspergillus spp., are widely spread in nature and have severely contaminated food supplies of humans and animals, resulting in health hazards and even death. Therefore, there is great demand for aflatoxins research to develop suitable methods for their quantification, precise detection and control to ensure the safety of consumers’ health. Here, the chemistry and biosynthesis process of the mycotoxins is discussed in brief along with their occurrence, and the health hazards to humans and livestock. This review focuses on resources, production, detection and control measures of aflatoxins to ensure food and feed safety. The review is informative for health-conscious consumers and research experts in the fields. Furthermore, providing knowledge on aflatoxins toxicity will help in ensure food safety and meet the future demands of the increasing population by decreasing the incidence of outbreaks due to aflatoxins. PMID:28144235

  13. Importance of Decision Support Systems About Food Safety in Raw Milk Production

    Directory of Open Access Journals (Sweden)

    Ecem Akan

    2015-12-01

    Full Text Available In raw milk production decision support systems for control of food safety hazards has not been developed but main points of this system are available. The decision support systems’ elements include data identification at critical points in the milk supply chain, an information management system and data exchange. Decision supports systems has been developed on the basis of these elements. In dairy sector decision support systems are significant for controlling of food safety hazards and preferred by producers. When these systems are implemented in the milk supply chain, it can be prevented unnecessary sampling and analysis. In this article it will be underlined effects of decision support system elements on food safety of raw milk.

  14. Assessing the food safety concepts within the dairy production chain: an application of conjoint analysis

    NARCIS (Netherlands)

    Valeeva, N.I.; Meuwissen, M.P.M.; Huirne, R.B.M.

    2003-01-01

    Conjoint analysis was performed in the Dutch dairy chain to obtain the relative contribution to increased food safety of more than 100 attributes. Results from the conjoint analysis show among others that 'chemical hazards procedures and instructions for compound feed production' and 'quality assura

  15. FOOD QUALITY AND SAFETY ASSURANCE IN TERMS OF LOSS AND WASTE LIMITATION

    Directory of Open Access Journals (Sweden)

    Maria Śmiechowska

    2016-06-01

    Full Text Available One of the greatest challenges of 21st century is satisfying the food needs of the fast growing population of the world. Food must fulfill quality and safety standards.  The access to safe and appropriate food is not the same everywhere.  Food excess and, in consequence, food waste is present in many regions of the world. This study is meant to explain the causes of food waste on the basis of the author’s own research and study results of other scientists. The lack of authenticity and falsification belong to the new factors endangering food safety and food waste related thereto. This analysis proves that the authenticity of food improves its safety through the implementation of quality management systems, the appropriate system of food labelling and food identification by means of applicable law regulations, supervision and control systems. Main aim of this study is to address why, even though there are so many quality standards and systems, a significant problem with food loss and waste constantly occurs. Waste-causing factors have been determined on the example of bread and the handling of unconsumed bread has been attempted in this study. Waste limiting actions are necessary as food production is significantly overburdening the natural environment and generating increasing amount of waste, hazardous to the clean air. 

  16. Aptamer-based analysis: a promising alternative for food safety control.

    Science.gov (United States)

    Amaya-González, Sonia; de-los-Santos-Alvarez, Noemí; Miranda-Ordieres, Arturo J; Lobo-Castañón, Maria Jesús

    2013-01-01

    Ensuring food safety is nowadays a top priority of authorities and professional players in the food supply chain. One of the key challenges to determine the safety of food and guarantee a high level of consumer protection is the availability of fast, sensitive and reliable analytical methods to identify specific hazards associated to food before they become a health problem. The limitations of existing methods have encouraged the development of new technologies, among them biosensors. Success in biosensor design depends largely on the development of novel receptors with enhanced affinity to the target, while being stable and economical. Aptamers fulfill these characteristics, and thus have surfaced as promising alternatives to natural receptors. This Review describes analytical strategies developed so far using aptamers for the control of pathogens, allergens, adulterants, toxins and other forbidden contaminants to ensure food safety. The main progresses to date are presented, highlighting potential prospects for the future.

  17. Aptamer-Based Analysis: A Promising Alternative for Food Safety Control

    Directory of Open Access Journals (Sweden)

    Sonia Amaya-González

    2013-11-01

    Full Text Available Ensuring food safety is nowadays a top priority of authorities and professional players in the food supply chain. One of the key challenges to determine the safety of food and guarantee a high level of consumer protection is the availability of fast, sensitive and reliable analytical methods to identify specific hazards associated to food before they become a health problem. The limitations of existing methods have encouraged the development of new technologies, among them biosensors. Success in biosensor design depends largely on the development of novel receptors with enhanced affinity to the target, while being stable and economical. Aptamers fulfill these characteristics, and thus have surfaced as promising alternatives to natural receptors. This Review describes analytical strategies developed so far using aptamers for the control of pathogens, allergens, adulterants, toxins and other forbidden contaminants to ensure food safety. The main progresses to date are presented, highlighting potential prospects for the future.

  18. The effect of governance mechanisms on food safety in the supply chain: Evidence from the Lebanese dairy sector.

    Science.gov (United States)

    Abebe, Gumataw K; Chalak, Ali; Abiad, Mohamad G

    2017-07-01

    Food safety is a key public health issue worldwide. This study aims to characterise existing governance mechanisms - governance structures (GSs) and food safety management systems (FSMSs) - and analyse the alignment thereof in detecting food safety hazards, based on empirical evidence from Lebanon. Firm-to-firm and public baseline are the dominant FSMSs applied in a large-scale, while chain-wide FSMSs are observed only in a small-scale. Most transactions involving farmers are relational and market-based in contrast to (large-scale) processors, which opt for hierarchical GSs. Large-scale processors use a combination of FSMSs and GSs to minimise food safety hazards albeit potential increase in coordination costs; this is an important feature of modern food supply chains. The econometric analysis reveals contract period, on-farm inspection and experience having significant effects in minimising food safety hazards. However, the potential to implement farm-level FSMS is influenced by formality of the contract, herd size, trading partner choice, and experience. Public baseline FSMSs appear effective in controlling food safety hazards; however, this may not be viable due to the scarcity of public resources. We suggest public policies to focus on long-lasting governance mechanisms by introducing incentive schemes and farm-level FSMSs by providing loans and education to farmers. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  19. An update on the safety of foods of animal origin and feeds

    Directory of Open Access Journals (Sweden)

    Giuseppe Pulina

    2014-11-01

    Full Text Available Chemical hazards may occur in any phases of the different livestock production systems. Aim of this review is to address an update about the key issues related to the risk of contamination in foods of animal origin by environmental contaminants linked to industrialisation or urbanisation (e.g., heavy metals and persistent organic pollutants, and natural contaminants (e.g., mycotoxins. This review deals with current issues and future perspectives on the complex issue of the safety of feeds and foods of animal origin, by taking into account the estimation of the occurrence of chemical residues in food, the hazard identification and characterisation of mycotoxins in animal feeds, and the analysis of feedstuffs as a tool to control and evaluate food safety.

  20. Bacteriophage endolysins: applications for food safety.

    Science.gov (United States)

    Schmelcher, Mathias; Loessner, Martin J

    2016-02-01

    Bacteriophage endolysins (peptidoglycan hydrolases) have emerged as a new class of antimicrobial agents useful for controlling bacterial infection or other unwanted contaminations in various fields, particularly in the light of the worldwide increasing frequency of drug-resistant pathogens. This review summarizes and discusses recent developments regarding the use of endolysins for food safety. Besides the use of native and engineered endolysins for controlling bacterial contamination at different points within the food production chain, this also includes the application of high-affinity endolysin-derived cell wall binding domains for rapid detection of pathogenic bacteria. Novel approaches to extend the lytic action of endolysins towards Gram-negative cells will also be highlighted.

  1. Biosensors for functional food safety and analysis.

    Science.gov (United States)

    Lavecchia, Teresa; Tibuzzi, Arianna; Giardi, Maria Teresa

    2010-01-01

    The importance of safety and functionality analysis of foodstuffs and raw materials is supported by national legislations and European Union (EU) directives concerning not only the amount of residues of pollutants and pathogens but also the activity and content of food additives and the health claims stated on their labels. In addition, consumers' awareness of the impact of functional foods' on their well-being and their desire for daily healthcare without the intake pharmaceuticals has immensely in recent years. Within this picture, the availability of fast, reliable, low cost control systems to measure the content and the quality of food additives and nutrients with health claims becomes mandatory, to be used by producers, consumers and the governmental bodies in charge of the legal supervision of such matters. This review aims at describing the most important methods and tools used for food analysis, starting with the classical methods (e.g., gas-chromatography GC, high performance liquid chromatography HPLC) and moving to the use of biosensors-novel biological material-based equipments. Four types of bio-sensors, among others, the novel photosynthetic proteins-based devices which are more promising and common in food analysis applications, are reviewed. A particular highlight on biosensors for the emerging market of functional foods is given and the most widely applied functional components are reviewed with a comprehensive analysis of papers published in the last three years; this report discusses recent trends for sensitive, fast, repeatable and cheap measurements, focused on the detection of vitamins, folate (folic acid), zinc (Zn), iron (Fe), calcium (Ca), fatty acids (in particular Omega 3), phytosterols and phytochemicals. A final market overview emphasizes some practical aspects ofbiosensor applications.

  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 fo

  3. 78 FR 57320 - Food and Drug Administration Food Safety Modernization Act: Proposed Rules on Foreign Supplier...

    Science.gov (United States)

    2013-09-18

    ... Safety Modernization Act: Proposed Rules on Foreign Supplier Verification Programs and the Accreditation... food meets the same safety standards as food produced domestically. The Foreign Supplier Verification Programs (FSVP) proposal establishes requirements for importers to verify that their foreign suppliers...

  4. Urbanization, Extreme Climate Hazards and Food, Energy Water Security

    Science.gov (United States)

    Romero-Lankao, P.; Davidson, D.; McPhearson, T.

    2016-12-01

    Research is urgently needed that incorporates the interconnected nature of three critical resources supporting our cities: food, energy and water. Cities are increasing demands for food, water and energy resources that in turn stress resource supplies, creating risks of negative impacts to human and ecological wellbeing. Simultaneously, shifts in climatic conditions, including extremes such as floods, heat, and droughts, threaten the sustainable availability of adequate quantities and qualities of food, energy and water (FEW) resources needed for resilient cities and ecosystems. These resource flows cannot be treated in isolation simply because they are interconnected: shifts in food, energy or water dynamics in turn affect the others, affecting the security of the whole - i.e., FEW nexus security. We present a framework to examine the dynamic interactions of urbanization, FEW nexus security and extreme hazard risks, with two overarching research questions: Do existing and emerging actions intended to enhance a population's food, water and energy security have the capacity to ensure FEW nexus security in the face of changing climate and urban development conditions? Can we identify a common set of social, ecological and technological conditions across a diversity of urban-regions that support the emergence of innovations that can lead to structural transformations for FEW nexus security?

  5. Safety Assessment and Countermeasures of Genetically Modified Food

    Directory of Open Access Journals (Sweden)

    2013-05-01

    Full Text Available With the rapid development of science-biotechnology, the safety of genetically modified organisms has become some of the most controversial issues in our society. This study aims to review the safety assessment and countermeasures of Genetically Modified (GM foods. Firstly, the research status and the main contents of GM foods safety assessment are discussed. What’s more, the countermeasures of GM foods safety assessment are proposed. This study tries to summarize and discuss the safety assessment of GM foods.

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

    OpenAIRE

    Emanuele Boselli

    2015-01-01

    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 lab...

  7. 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.

  8. Fire hazard and other safety concerns of photovoltaic systems

    Science.gov (United States)

    Dhere, Neelkanth G.; Shiradkar, Narendra S.

    2012-01-01

    Photovoltaic (PV) modules are usually considered safe and reliable. But in case of grid-connected PV systems that are becoming popular, the issue of fire safety of PV modules is becoming increasingly important due to the employed high voltages of 600 to 1000 V. The two main factors, i.e., open circuiting of the dc circuit and of the bypass diodes and ground faults that are responsible for the fire in the PV systems, have been discussed in detail along with numerous real life examples. Recommendations are provided for preventing the fire hazards such as designing the PV array mounting system to minimize the chimney effect, having proper bypass and blocking diodes, and interestingly, having an ungrounded PV system.

  9. Fire hazard and other safety concerns of PV systems

    Science.gov (United States)

    Dhere, Neelkanth G.

    2011-09-01

    Photovoltaic modules are usually considered safe and reliable. But in case of grid-connected PV systems that are becoming very popular, the issue of fire safety of PV modules is becoming increasingly important due to the employed high voltages of 600 V to 1000 V. The two main factors i.e. open circuiting of the bypass diode and ground fault that are responsible for the fire in the PV systems have been discussed in detail along with numerous real life examples. Recommendations are provided for preventing the fire hazards such as having at least class C fire rated PV modules, proper bypass and blocking diodes and interestingly, having an ungrounded PV system.

  10. Music in the operating room: is it a safety hazard?

    Science.gov (United States)

    Shambo, Lyda; Umadhay, Tony; Pedoto, Alessia

    2015-02-01

    Noise is a health hazard and a source of stress, and it impairs concentration and communication. Since 1960, hospital noise levels have risen around the world. Nowhere in the healthcare setting is noise more prevalent than in the operating room (OR). The genetic makeup of humans does not evolve at the rate of technology. Noise exposure, sensory overload, and the capacity to adapt without physical and psychological consequences are absent from the human condition. The World Health Organization has recognized environmental noise as harmful pollution that causesadverse effects on health. Although noise in the OR is unavoidable, music is a choice. The purpose of this literature review is to provide further insight into the ramifications of the presence of music in the OR, evaluate its appropriateness in relation to care and safety for the patient and staff, and provide information for future research.

  11. The Factors Analysis on Food Safety Accidents Statistics

    Directory of Open Access Journals (Sweden)

    Boyi Xiang

    2015-05-01

    Full Text Available The study uses SPSS17.0 analysis of validity and reliability of the food enterprises questionnaire. Using AMOS17. 0 software for structural equation model test of goodness of fit and analysis of on the path. From the “melamine” to “Sudanred” and “steroid-tainted pork” events that have been exposed recently, series of typical food safety incidents resulted in the emergence of food safety issues become the focus of attention. A series of food processing can be contaminated by harmful substances, resulting in harmful food, thus constituting food safety issues and poses a serious threat to public and person’s health.

  12. 化学添加剂对食品安全的危害及检测方法研究概况%The General Situation of the Research about the Hazards for Food Safety by Using Chemical Additives and Detection Method

    Institute of Scientific and Technical Information of China (English)

    王连玮

    2011-01-01

    Chemical additives have entered people' s lives by being added in food. Some of the illegal use of chemical additives and high-does abuse resulted in a series of serious food safety incidents. So the research about the hazards of these chemical additives and the detection method is extremely urgent. The overview about various chemical additives which are added in food, toxicological effects and detection method.%化学添加剂通过加入食品中已经全面进入了人们的生活.一些化学添加剂的违规使用和大剂量滥用,造成了一系列严重的食品安全事件.对于这些化学添加剂的危害和检测方法的研究以及对食品安全的监控已经迫在眉睫.对添加于食品中的多种化学添加剂,从毒理作用和检测方法方面进行了概述.

  13. The dread factor: how hazards and safety training influence learning and performance.

    Science.gov (United States)

    Burke, Michael J; Salvador, Rommel O; Smith-Crowe, Kristin; Chan-Serafin, Suzanne; Smith, Alexis; Sonesh, Shirley

    2011-01-01

    On the basis of hypotheses derived from social and experiential learning theories, we meta-analytically investigated how safety training and workplace hazards impact the development of safety knowledge and safety performance. The results were consistent with an expected interaction between the level of engagement of safety training and hazardous event/exposure severity in the promotion of safety knowledge and performance. For safety knowledge and safety performance, highly engaging training was considerably more effective than less engaging training when hazardous event/exposure severity was high, whereas highly and less engaging training had comparable levels of effectiveness when hazardous event/exposure severity was low. Implications of these findings for theory testing and incorporating information on objective risk into workplace safety research and practice are discussed.

  14. Constantly evolving safety assessment protocols for GM foods.

    Science.gov (United States)

    Sesikeran, B; Vasanthi, Siruguri

    2008-01-01

    he introduction of GM foods has led to the evolution of a food safety assessment paradigm that establishes safety of the GM food relative to its conventional counterpart. The GM foods currently approved and marketed in several countries have undergone extensive safety testing under a structured safety assessment framework evolved by international organizations like FAO, WHO, Codex and OECD. The major elements of safety assessment include molecular characterization of inserted genes and stability of the trait, toxicity and allergenicity potential of the expressed substances, compositional analysis, potential for gene transfer to gut microflora and unintentional effects of the genetic modification. As more number and type of food crops are being brought under the genetic modification regime, the adequacy of existing safety assessment protocols for establishing safety of these foods has been questioned. Such crops comprise GM crops with higher agronomic vigour, nutritional or health benefit/ by modification of plant metabolic pathways and those expressing bioactive substances and pharmaceuticals. The safety assessment challenges of these foods are the potential of the methods to detect unintentional effects with higher sensitivity and rigor. Development of databases on food compositions, toxicants and allergens is currently seen as an important aid to development of safety protocols. With the changing global trends in genetic modification technology future challenge would be to develop GM crops with minimum amount of inserted foreign DNA so as to reduce the burden of complex safety assessments while ensuring safety and utility of the technology.

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

    Science.gov (United States)

    Maughan, Curtis; Godwin, Sandria; Chambers, Delores; Chambers Iv, 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.

  16. Safety of Italian dams in the face of flood hazard

    Science.gov (United States)

    Bocchiola, Daniele; Rosso, Renzo

    2014-09-01

    Most rivers in Italy are segmented by dams that need rehabilitation because of (1) safety requirements by increasingly risk-averse societies, (2) changes in the downstream river and riparian system after dams building, (3) poor initial design at the time of completion and (4) modified priorities of watershed management. Safe design of flood spillways is a major concern, and requires to cope with low frequency flood hazard. One must estimate flood figures with high return periods (R ⩾ 1000-10,000 years) but statistical methods involve large uncertainties because of the short length of the available records. This paper investigates the return period of the design flood of existing spillways RS of large dams in Italy. We used re-normalized flood frequency approach and regionalization using the Generalized Extreme Value distribution. The estimation of the site specific index flood is carried out by simple scaling with basin area at the regional level. The result show that 55% (245) of the 448 examined dams are equipped by spillway with RS > 10,000; and 71% (315) of the dams have RS > 1000. Conversely, 29% (130) of the dams display RS routing may dampen the outflow hydrograph, but one should carefully account for the need of achieving accurate dam safety assessment of these dams based on site specific investigations, also accounting for global change forcing.

  17. Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

    OpenAIRE

    Peter Pribis; Tevni Grajales; Erica L. Baker; Magaly Hernandez; Rachelle Booth

    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....

  18. Physical and ergonomic hazards in the textile, chemical, food, metal products, and woodworking industries in Turkey.

    Science.gov (United States)

    Soytas, Ugur

    2006-01-01

    Questionnaires were administered in 272 textile, chemical, food, metal products and woodworking firms in ten cities in industry-dense areas to assess the general OHS situation in Turkey. This paper explores the portion related to exposures of workers to physical and ergonomic hazards. OHS experts where available, firm owners, partners, or engineers responsible for safety were asked to answer structured questions regarding percentages of workers exposed to specific hazards. About 65% of respondents reported exposures to noise risks among at least some percentage of employees; 26.3% reported more than 50% of employees were so exposed. In more than 60% of the firms employees were exposed to ergonomic risks related to the need to meet production quotas and the need to maintain constant posture. The most prevalent risk factors in five industries and the relative frequencies of exposed employees are described.

  19. 78 FR 6762 - Food and Drug Administration Food Safety Modernization Act: Proposed Rules To Establish Standards...

    Science.gov (United States)

    2013-01-31

    ..., Center for Food Safety and Applied Nutrition (HFS-009), Food and Drug Administration, 5100 Paint Branch... amends the Federal Food, Drug, and Cosmetic Act (the FD&C Act) to establish the foundation of...

  20. 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...

  1. 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.

  2. 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.

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

    OpenAIRE

    Nepusz, Tamás; Petroczi, Andrea; Naughton, Declan P

    2009-01-01

    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-friendl...

  4. China Launches Great Initiatives against Food Safety Issue

    Institute of Scientific and Technical Information of China (English)

    Xinhua News Agency

    2011-01-01

    @@ China is launching its greatest initiative against the recurrent food safety issue, one of the most determined efforts China has exercised in dealing with the public concerned food safety issue ever.Li Keqiang, vice premier of the State Council, raised his hope that people from all walks of life could be actively engaged into this initiative and create with joint efforts a good environment for concerning about, supporting and maintaining the food safety.

  5. Impact of small scale fermentation technology on food safety in developing countries.

    Science.gov (United States)

    Motarjemi, Yasmine

    2002-05-25

    Fermentation is one of the oldest technologies used for food preservation. Over the centuries, it has evolved and been refined and diversified. Today, a variety of food products is derived from this technology in households, small-scale food industries as well as in large enterprises. Furthermore, fermentation is an affordable food preservation technology and of economic importance to developing countries. In the report of an FAO/WHO Workshop (FAO/WHO, 1996), fermentation was reviewed and the nutritional and safety aspects of fermentation technologies and their products were assessed. Fermentation enhances the nutritional quality of foods and contributes to food safety particularly under conditions where refrigeration or other foods processing facilities are not available. Hazard Analysis and Critical Control Point (HACCP) studies of some fermented products have demonstrated that depending on the process and the hygienic conditions observed during preparation, some fermented foods, e.g. togwa prepared in Tanzania, may pose a safety risk. Fermented foods must therefore be studied following HACCP principles and small-scale food industries and households must be advised on the critical control points of fermentation processes and the control measures to be applied at these points. This paper reviews the risks and benefits of fermentation and demonstrates the application of the HACCP system to some fermented foods in developing countries.

  6. Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada.

    Science.gov (United States)

    Ball, Brita; Wilcock, Anne; Aung, May

    2009-06-01

    Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety.

  7. 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 safet

  8. The Dread Factor: How Hazards and Safety Training Influence Learning and Performance

    Science.gov (United States)

    Burke, Michael J.; Salvador, Rommel O.; Smith-Crowe, Kristin; Chan-Serafin, Suzanne; Smith, Alexis; Sonesh, Shirley

    2011-01-01

    On the basis of hypotheses derived from social and experiential learning theories, we meta-analytically investigated how safety training and workplace hazards impact the development of safety knowledge and safety performance. The results were consistent with an expected interaction between the level of engagement of safety training and hazardous…

  9. Practice-specific risk perceptions and self-reported food safety practices.

    Science.gov (United States)

    Levy, Alan S; Choinière, Conrad J; Fein, Sara B

    2008-06-01

    The relationship between risk perception and risk avoidance is typically analyzed using self-reported measures. However, in domains such as driving or food handling, the validity of responses about usual behavior is threatened because people think about the situations in which they are self-aware, such as when they encounter a hazard. Indeed, researchers have often noted a divergence between what people say about their behavior and how they actually behave. Thus, in order to draw conclusions about risk perceptions and risk avoidance from survey data, it is important to identify particular cognitive elements, such as those measured by questions about risk and safety knowledge, risk perceptions, or information search behavior, which may be effective antecedents of self-reported safety behavior. It is also important to identify and correct for potential sources of bias that may exist in the data. The authors analyze the Food and Drug Administration's 1998 Food Safety Survey to determine whether there are consistent cognitive antecedents for three types of safe food practices: preparation, eating, and cooling of foods. An assessment of measurement biases shows that endogeneity of food choices affects reports of food preparation. In addition, response bias affects reports of cooling practices as evidenced by its relation to knowledge and information search, a pattern of cognitive effects unique to cooling practices. After correcting for these biases, results show that practice-specific risk perceptions are the primary cognitive antecedents of safe food behavior, which has implications for the design of effective education messages about food safety.

  10. An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

    Directory of Open Access Journals (Sweden)

    Craig W. Hedberg

    2013-08-01

    Full Text Available One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson’s Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens (r = 0.999, cooking school attendance and food safety knowledge (r = 0.992, and class of restaurant and food safety knowledge (r = 0.878. The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.

  11. An assessment of food safety needs of restaurants in Owerri, Imo State, Nigeria.

    Science.gov (United States)

    Onyeneho, Sylvester N; Hedberg, Craig W

    2013-08-02

    One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson's Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens (r = 0.999), cooking school attendance and food safety knowledge (r = 0.992), and class of restaurant and food safety knowledge (r = 0.878). The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.

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

    African Journals Online (AJOL)

    Use of nanotechnology in food processing, packaging and safety – review. ... and increasing the shelf life of food products could be achieved using this technology. ... and biochemical changes and creates the nano-biodegradable packaging.

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

    Science.gov (United States)

    ... considerable. OTHER Casseroles — pasta, rice based Refreeze Discard Flour, cornmeal, nuts Refreeze Refreeze Breakfast items — waffles, pancakes, bagels Refreeze Refreeze Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods) Refreeze Discard Got Food Safety ...

  14. Recent advances in applied nanoscience for food safety

    Science.gov (United States)

    Ongoing developments in nanotechnology offer potential to transform agriculture in several areas, including food safety, quality, packaging, product traceability, food processing, and bioactive delivery. These nanoscience-based applications utilize the unique properties of materials with a dimension...

  15. 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.

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

    OpenAIRE

    Xiaojia He; Huey-Min Hwang

    2016-01-01

    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 be...

  17. 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...

  18. 14 CFR 417.411 - Safety clear zones for hazardous operations.

    Science.gov (United States)

    2010-01-01

    ... 14 Aeronautics and Space 4 2010-01-01 2010-01-01 false Safety clear zones for hazardous operations. 417.411 Section 417.411 Aeronautics and Space COMMERCIAL SPACE TRANSPORTATION, FEDERAL AVIATION... for hazardous operations. (a) A launch operator must define a safety clear zone that confines...

  19. 29 CFR 1910.144 - Safety color code for marking physical hazards.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 5 2010-07-01 2010-07-01 false Safety color code for marking physical hazards. 1910.144... § 1910.144 Safety color code for marking physical hazards. (a) Color identification—(1) Red. Red shall be the basic color for the identification of: (i) Fire protection equipment and apparatus. (ii)...

  20. 77 FR 66638 - The Standard on Process Safety Management of Highly Hazardous Chemicals; Extension of the Office...

    Science.gov (United States)

    2012-11-06

    ... Occupational Safety and Health Administration The Standard on Process Safety Management of Highly Hazardous... the Standard on Process Safety Management of Highly Hazardous Chemicals. DATES: Comments must be... collection. Title: The Standard on Process Safety Management of Highly Hazardous Chemicals (29 CFR...

  1. Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries.

    Science.gov (United States)

    Viator, Catherine L; Muth, Mary K; Brophy, Jenna E; Noyes, Gary

    2017-02-01

    To develop regulations efficiently, federal agencies need to know the costs of implementing various regulatory alternatives. As the regulatory agency responsible for the safety of meat and poultry products, the U.S. Dept. of Agriculture's Food Safety and Inspection Service is interested in the costs borne by meat and poultry establishments. This study estimated the costs of developing, validating, and reassessing hazard analysis and critical control points (HACCP), sanitary standard operating procedures (SSOP), and sampling plans; food safety training for new employees; antimicrobial equipment and solutions; sanitizing equipment; third-party audits; and microbial tests. Using results from an in-person expert consultation, web searches, and contacts with vendors, we estimated capital equipment, labor, materials, and other costs associated with these investments. Results are presented by establishment size (small and large) and species (beef, pork, chicken, and turkey), when applicable. For example, the cost of developing food safety plans, such as HACCP, SSOP, and sampling plans, can range from approximately $6000 to $87000, depending on the type of plan and establishment size. Food safety training costs from approximately $120 to $2500 per employee, depending on the course and type of employee. The costs of third-party audits range from approximately $13000 to $24000 per audit, and establishments are often subject to multiple audits per year. Knowing the cost of these investments will allow researchers and regulators to better assess the effects of food safety regulations and evaluate cost-effective alternatives. © 2017 Institute of Food Technologists®.

  2. Lay people's perception of food hazards: comparing aggregated data and individual data.

    Science.gov (United States)

    Siegrist, Michael; Keller, Carmen; Kiers, Henk A L

    2006-11-01

    The psychometric paradigm has been used to explain the perception of food hazard risks. In past studies, only aggregated data were analyzed, and individual differences were neglected. In the present study, both aggregated data and non-aggregated data are analyzed. Data stem from a mail survey conducted in Switzerland (N=448). Analyzing aggregated data, results of past studies were successfully replicated. The PCA analysis revealed the two factors "unknown risk" and "dread risk." Results of a three-way component analysis (3MPCA) suggest, that two components explain individual differences in the perception of food hazards. The two components were labeled "unobservable hazards," and "familiar hazards." Individual differences in the cognitive representation of hazards were correlated with attitudes toward natural foods. Results suggest that people who prefer natural foods differ in perceived risks from people who do not prefer natural foods. Results show that methods permitting individual differences are crucial for a better understanding of the cognitive representation of food hazards.

  3. Strategies to evaluate the safety of bioengineered foods.

    Science.gov (United States)

    Delaney, Bryan

    2007-01-01

    A number of genetically modified (GM) crops bioengineered to express agronomic traits including herbicide resistance and insect tolerance have been commercialized. Safety studies conducted for the whole grains and food and feed fractions obtained from GM crops (i.e., bioengineered foods) bear similarities to and distinctive differences from those applied to substances intentionally added to foods (e.g., food ingredients). Similarities are apparent in common animal models, route of exposure, duration, and response variables typically assessed in toxicology studies. However, because of differences in the nutritional and physical properties of food ingredients and bioengineered foods and in the fundamental goals of the overall safety assessment strategies for these different classes of substances, there are recognizable differences in the individual components of the safety assessment process. The fundamental strategic difference is that the process for food ingredients is structured toward quantitative risk assessment whereas that for bioengineered foods is structured for the purpose of qualitative risk assessment. The strategy for safety assessment of bioengineered foods focuses on evaluating the safety of the transgenic proteins used to impart the desired trait or traits and to demonstrate compositional similarity between the grains of GM and non-GM comparator crops using analytical chemistry and, in some cases, feeding studies. Despite these differences, the similarities in the design of safety studies conducted with bioengineered foods should be recognized by toxicologists. The current paper reviews the basic principles of safety assessment for bioengineered foods and compares them with the testing strategies applied to typical food ingredients. From this comparison it can be seen that the strategies used to assess the safety of bioengineered foods are at least as robust as that used to assess the safety of typical food ingredients.

  4. Implementation of external hazards in Probabilistic Safety Assessment for nuclear power plants

    Science.gov (United States)

    Kumar, Manorma; Klug, Joakim; Raimond, Emmanuel

    2015-04-01

    The paper will focus on the discussion on implementation of external hazards in the probabilistic safety assessment (PSA) methods for the extreme external hazards mainly focused on Seismic, Flooding, Meteorological Hazards (e.g. Storm, Extreme temperature, snow pack), Biological infestation, Lightening hazards, Accidental Aircraft crash and man- made hazards including natural external fire and external explosion. This will include discussion on identification of some good practices on the implementation of external hazards in Level 1 PSA, with a perspective of development of extended PSA and introduction of relevant modelling for external hazards in an existing Level 1 PSA. This paper is associated to the European project ASAMPSAE (www.asampsa.eu) which gathers more than 30 organizations (industry, research, safety control) from Europe, US and Japan and which aims at identifying some meaningful practices to extend the scope and the quality of the existing probabilistic safety analysis developed for nuclear power plants.

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

    Science.gov (United States)

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

    2013-09-02

    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.

  6. 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.

  7. Food safety knowledge and practices of young adults.

    Science.gov (United States)

    Green, Eric J; Knechtges, Paul L

    2015-06-01

    The objective of the study described in this article was to ascertain the food safety knowledge and practices of undergraduate students attending a major American university. The study participants were undergraduate college students (mean age 18.9 +/- 1.14 SD) enrolled in a required health course. The students were invited to take a validated food safety knowledge questionnaire as part of a health risk behavior online survey. The 786 respondents indicated their food is most often prepared at on-campus dining facilities and the majority of the students (72%) felt they were "unlikely or "very unlikely" at risk of foodborne disease. The mean food safety knowledge score of the participants was 10.23 (43%) +/- 4.13 SD (25%-60%), indicating the study population overall has poor knowledge of safe food practices. As a result, food safety educational initiatives and awareness campaigns should be developed to better inform young adults about safe food handling practices and habits.

  8. Strategic Thinking and Measures for Plant Quarantine and Food Safety

    Institute of Scientific and Technical Information of China (English)

    Guibin; WANG; Jinghan; YANG; Yongmei; LI; Daiju; CUN; Rui; MA; Guiping; FAN

    2013-01-01

    This paper describes the importance of plant quarantine to the food safety in China through cases where plant quarantine helps to effectively intercept harmful organisms for food safety and promote export and import trading.It also presents the existing problems in plant quarantine work and appropriate measures.

  9. Relating microbiological criteria to food safety objectives and performance objectives

    NARCIS (Netherlands)

    Schothorst, van M.; Zwietering, M.H.; Ross, T.; Buchanan, R.L.; Cole, M.B.

    2009-01-01

    Microbiological criteria, food safety objectives and performance objectives, and the relationship between them are discussed and described in the context of risk-based food safety management. A modified method to quantify the sensitivity of attributes sampling plans is presented to show how sampling

  10. Chinese consumers concerns about food safety: Case of Tianjin

    NARCIS (Netherlands)

    Zhang XiaoYong, Xiaoyong

    2005-01-01

    The objective of this study is to gain an insight to Chinese consumers' knowledge and concerns over food safety from a case study in Tianjin city. The results indicate that Chinese consumers are very much concerned about food safety, particularly with regard to vegetables and dairy products. Chinese

  11. 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.

  12. 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...

  13. 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.

  14. 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

  15. 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...

  16. Developing awareness profiling force and activities linking safety and quality of foods of animal origin in Bangladesh

    Directory of Open Access Journals (Sweden)

    SM Lutful Kabir

    2012-10-01

    Full Text Available Food safety is an important topic as large number of consumers has become victim of consuming adulterated foods. As the food safety laws, administration and inspection in Bangladesh do not include monitoring the chain of production and comply the recommendation by Codex Alimentarius Commission (CAC, Sanitary and Phytosanitary (SPS Agreement, and Hazard Analysis Critical Control Point (HACCP System, the government is encouraging the private sector to put the food processing and marketing into the context of standard, cost effectiveness, public health issues and global trade. Recommendations came up for strengthening collaboration between Ministries and stakeholders. Since the public health service cannot combat alone the complex situation, the governmental agencies and academic institutions must work together to delineate many of the problems in food safety, consumers protection and zoonoses. In this paper the profiling force linking safety and quality of foods of animal origin in Bangladesh is highlighted.

  17. Hazard Management Dealt by Safety Professionals in Colleges: The Impact of Individual Factors

    Science.gov (United States)

    Wu, Tsung-Chih; Chen, Chi-Hsiang; Yi, Nai-Wen; Lu, Pei-Chen; Yu, Shan-Chi; Wang, Chien-Peng

    2016-01-01

    Identifying, evaluating, and controlling workplace hazards are important functions of safety professionals (SPs). The purpose of this study was to investigate the content and frequency of hazard management dealt by safety professionals in colleges. The authors also explored the effects of organizational factors/individual factors on SPs’ perception of frequency of hazard management. The researchers conducted survey research to achieve the objective of this study. The researchers mailed questionnaires to 200 SPs in colleges after simple random sampling, then received a total of 144 valid responses (response rate = 72%). Exploratory factor analysis indicated that the hazard management scale (HMS) extracted five factors, including physical hazards, biological hazards, social and psychological hazards, ergonomic hazards, and chemical hazards. Moreover, the top 10 hazards that the survey results identified that safety professionals were most likely to deal with (in order of most to least frequent) were: organic solvents, illumination, other chemicals, machinery and equipment, fire and explosion, electricity, noise, specific chemicals, human error, and lifting/carrying. Finally, the results of one-way multivariate analysis of variance (MANOVA) indicated there were four individual factors that impacted the perceived frequency of hazard management which were of statistical and practical significance: job tenure in the college of employment, type of certification, gender, and overall job tenure. SPs within colleges and industries can now discuss plans revolving around these five areas instead of having to deal with all of the separate hazards. PMID:27918474

  18. Hazard Management Dealt by Safety Professionals in Colleges: The Impact of Individual Factors

    Directory of Open Access Journals (Sweden)

    Tsung-Chih Wu

    2016-12-01

    Full Text Available Identifying, evaluating, and controlling workplace hazards are important functions of safety professionals (SPs. The purpose of this study was to investigate the content and frequency of hazard management dealt by safety professionals in colleges. The authors also explored the effects of organizational factors/individual factors on SPs’ perception of frequency of hazard management. The researchers conducted survey research to achieve the objective of this study. The researchers mailed questionnaires to 200 SPs in colleges after simple random sampling, then received a total of 144 valid responses (response rate = 72%. Exploratory factor analysis indicated that the hazard management scale (HMS extracted five factors, including physical hazards, biological hazards, social and psychological hazards, ergonomic hazards, and chemical hazards. Moreover, the top 10 hazards that the survey results identified that safety professionals were most likely to deal with (in order of most to least frequent were: organic solvents, illumination, other chemicals, machinery and equipment, fire and explosion, electricity, noise, specific chemicals, human error, and lifting/carrying. Finally, the results of one-way multivariate analysis of variance (MANOVA indicated there were four individual factors that impacted the perceived frequency of hazard management which were of statistical and practical significance: job tenure in the college of employment, type of certification, gender, and overall job tenure. SPs within colleges and industries can now discuss plans revolving around these five areas instead of having to deal with all of the separate hazards.

  19. Hazard Management Dealt by Safety Professionals in Colleges: The Impact of Individual Factors.

    Science.gov (United States)

    Wu, Tsung-Chih; Chen, Chi-Hsiang; Yi, Nai-Wen; Lu, Pei-Chen; Yu, Shan-Chi; Wang, Chien-Peng

    2016-12-03

    Identifying, evaluating, and controlling workplace hazards are important functions of safety professionals (SPs). The purpose of this study was to investigate the content and frequency of hazard management dealt by safety professionals in colleges. The authors also explored the effects of organizational factors/individual factors on SPs' perception of frequency of hazard management. The researchers conducted survey research to achieve the objective of this study. The researchers mailed questionnaires to 200 SPs in colleges after simple random sampling, then received a total of 144 valid responses (response rate = 72%). Exploratory factor analysis indicated that the hazard management scale (HMS) extracted five factors, including physical hazards, biological hazards, social and psychological hazards, ergonomic hazards, and chemical hazards. Moreover, the top 10 hazards that the survey results identified that safety professionals were most likely to deal with (in order of most to least frequent) were: organic solvents, illumination, other chemicals, machinery and equipment, fire and explosion, electricity, noise, specific chemicals, human error, and lifting/carrying. Finally, the results of one-way multivariate analysis of variance (MANOVA) indicated there were four individual factors that impacted the perceived frequency of hazard management which were of statistical and practical significance: job tenure in the college of employment, type of certification, gender, and overall job tenure. SPs within colleges and industries can now discuss plans revolving around these five areas instead of having to deal with all of the separate hazards.

  20. Demand for Food Safety Attributes for Vegetables in Malaysia

    Directory of Open Access Journals (Sweden)

    Ahmad Hanis Izani Abdul Hadi

    2010-01-01

    Full Text Available In a developing economy like Malaysia with rising per capita income, there have been changes in the consumer demand for food attributes such as safety, freshness, appearance and texture. This study investigated the demand for food safety attributes for vegetables. The results suggested that food safety attributes were ranked the highest for leafy and root vegetables, and ranked second behind freshness for fruit vegetables. Consumers were also willing to pay premium prices for the safety attributes. The findings would have positive implications for the agrifood industry if it responds effectively to translate into business opportunities to these changes.

  1. New Standards for Food Safety Inspection & Quarantine Added

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    @@ Recently, two industrial standards for inspection and quarantine, including the Requirements on Food Safety Control System and the Guide to Examination & Verification of Food Safety Control System drafted by the joint efforts of Certification and Accreditation Administration of the People's Republic of China (CNCA), China Import & Export Commodity Inspection Technology Institute and Hebei Inspection & Quarantine Bureau, passed examination and approval. The attending experts believed that these two standards have filled China's gaps respectively in the control of food safety as well as in the examination and inspection of safety control system.

  2. 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...

  3. 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 re

  4. Recent Progresses in Nanobiosensing for Food Safety Analysis

    Directory of Open Access Journals (Sweden)

    Tao Yang

    2016-07-01

    Full Text Available With increasing adulteration, food safety analysis has become an important research field. Nanomaterials-based biosensing holds great potential in designing highly sensitive and selective detection strategies necessary for food safety analysis. This review summarizes various function types of nanomaterials, the methods of functionalization of nanomaterials, and recent (2014–present progress in the design and development of nanobiosensing for the detection of food contaminants including pathogens, toxins, pesticides, antibiotics, metal contaminants, and other analytes, which are sub-classified according to various recognition methods of each analyte. The existing shortcomings and future perspectives of the rapidly growing field of nanobiosensing addressing food safety issues are also discussed briefly.

  5. Virus hazards from food, water and other contaminated environments.

    Science.gov (United States)

    Rodríguez-Lázaro, David; Cook, Nigel; Ruggeri, Franco M; Sellwood, Jane; Nasser, Abid; Nascimento, Maria Sao Jose; D'Agostino, Martin; Santos, Ricardo; Saiz, Juan Carlos; Rzeżutka, Artur; Bosch, Albert; Gironés, Rosina; Carducci, Annalaura; Muscillo, Michelle; Kovač, Katarina; Diez-Valcarce, Marta; Vantarakis, Apostolos; von Bonsdorff, Carl-Henrik; de Roda Husman, Ana Maria; Hernández, Marta; van der Poel, Wim H M

    2012-07-01

    Numerous viruses of human or animal origin can spread in the environment and infect people via water and food, mostly through ingestion and occasionally through skin contact. These viruses are released into the environment by various routes including water run-offs and aerosols. Furthermore, zoonotic viruses may infect humans exposed to contaminated surface waters. Foodstuffs of animal origin can be contaminated, and their consumption may cause human infection if the viruses are not inactivated during food processing. Molecular epidemiology and surveillance of environmental samples are necessary to elucidate the public health hazards associated with exposure to environmental viruses. Whereas monitoring of viral nucleic acids by PCR methods is relatively straightforward and well documented, detection of infectious virus particles is technically more demanding and not always possible (e.g. human norovirus or hepatitis E virus). The human pathogenic viruses that are most relevant in this context are nonenveloped and belong to the families of the Caliciviridae, Adenoviridae, Hepeviridae, Picornaviridae and Reoviridae. Sampling methods and strategies, first-choice detection methods and evaluation criteria are reviewed. © 2011 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.

  6. Food safety systems in a small dairy factory: implementation, major challenges, and assessment of systems' performances.

    Science.gov (United States)

    Cusato, Sueli; Gameiro, Augusto H; Corassin, Carlos H; Sant'ana, Anderson S; Cruz, Adriano G; Faria, José de Assis F; de Oliveira, Carlos Augusto F

    2013-01-01

    The present study describes the implementation of a food safety system in a dairy processing plant located in the State of São Paulo, Brazil, and the challenges found during the process. In addition, microbiological indicators have been used to assess system's implementation performance. The steps involved in the implementation of a food safety system included a diagnosis of the prerequisites, implementation of the good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), training of the food handlers, and hazard analysis and critical control point (HACCP). In the initial diagnosis, conformity with 70.7% (n=106) of the items analyzed was observed. A total of 12 critical control points (CCPs) were identified: (1) reception of the raw milk, (2) storage of the raw milk, (3 and 4) reception of the ingredients and packaging, (5) milk pasteurization, (6 and 7) fermentation and cooling, (8) addition of ingredients, (9) filling, (10) storage of the finished product, (11) dispatching of the product, and (12) sanitization of the equipment. After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (pfood safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries.

  7. Evaluation of hazardous chemicals in edible insects and insect-based food intended for human consumption.

    Science.gov (United States)

    Poma, Giulia; Cuykx, Matthias; Amato, Elvio; Calaprice, Chiara; Focant, Jean Francois; Covaci, Adrian

    2017-02-01

    Due to the rapid increase in world population, the waste of food and resources, and non-sustainable food production practices, the use of alternative food sources is currently strongly promoted. In this perspective, insects may represent a valuable alternative to main animal food sources due to their nutritional value and sustainable production. However, edible insects may be perceived as an unappealing food source and are indeed rarely consumed in developed countries. The food safety of edible insects can thus contribute to the process of acceptance of insects as an alternative food source, changing the perception of developed countries regarding entomophagy. In the present study, the levels of organic contaminants (i.e. flame retardants, PCBs, DDT, dioxin compounds, pesticides) and metals (As, Cd, Co, Cr, Cu, Ni, Pb, Sn, Zn) were investigated in composite samples of several species of edible insects (greater wax moth, migratory locust, mealworm beetle, buffalo worm) and four insect-based food items currently commercialized in Belgium. The organic chemical mass fractions were relatively low (PCBs: 27-2065 pg/g ww; OCPs: 46-368 pg/g ww; BFRs: up to 36 pg/g ww; PFRs 783-23800 pg/g ww; dioxin compounds: up to 0.25 pg WHO-TEQ/g ww) and were generally lower than those measured in common animal products. The untargeted screening analysis revealed the presence of vinyltoluene, tributylphosphate (present in 75% of the samples), and pirimiphos-methyl (identified in 50% of the samples). The levels of Cu and Zn in insects were similar to those measured in meat and fish in other studies, whereas As, Co, Cr, Pb, Sn levels were relatively low in all samples (insect species with no additional hazards in comparison to the more commonly consumed animal products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Chemical food safety issues in the United States: past, present, and future.

    Science.gov (United States)

    Jackson, Lauren S

    2009-09-23

    Considerable advances have been made over the past century in the understanding of the chemical hazards in food and ways for assessing and managing these risks. At the turn of the 20th century, many Americans were exposed to foods adulterated with toxic compounds. In the 1920s the increasing use of insecticides led to concerns of chronic ingestion of heavy metals such as lead and arsenic from residues remaining on crops. By the 1930s, a variety of agrochemicals were commonly used, and food additives were becoming common in processed foods. During the 1940s and 1950s advances were made in toxicology, and more systematic approaches were adopted for evaluating the safety of chemical contaminants in food. Modern gas chromatography and liquid chromatography, both invented in the 1950s and 1960s, were responsible for progress in detecting, quantifying, and assessing the risk of food contaminants and adulterants. In recent decades, chemical food safety issues that have been the center of media attention include the presence of natural toxins, processing-produced toxins (e.g., acrylamide, heterocyclic aromatic amines, and furan), food allergens, heavy metals (e.g., lead, arsenic, mercury, cadmium), industrial chemicals (e.g., benzene, perchlorate), contaminants from packaging materials, and unconventional contaminants (melamine) in food and feed. Due to the global nature of the food supply and advances in analytical capabilities, chemical contaminants will continue to be an area of concern for regulatory agencies, the food industry, and consumers in the future.

  9. 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

  10. FDA-iRISK--a comparative risk assessment system for evaluating and ranking food-hazard pairs: case studies on microbial hazards.

    Science.gov (United States)

    Chen, Yuhuan; Dennis, Sherri B; Hartnett, Emma; Paoli, Greg; Pouillot, Régis; Ruthman, Todd; Wilson, Margaret

    2013-03-01

    Stakeholders in the system of food safety, in particular federal agencies, need evidence-based, transparent, and rigorous approaches to estimate and compare the risk of foodborne illness from microbial and chemical hazards and the public health impact of interventions. FDA-iRISK (referred to here as iRISK), a Web-based quantitative risk assessment system, was developed to meet this need. The modeling tool enables users to assess, compare, and rank the risks posed by multiple food-hazard pairs at all stages of the food supply system, from primary production, through manufacturing and processing, to retail distribution and, ultimately, to the consumer. Using standard data entry templates, built-in mathematical functions, and Monte Carlo simulation techniques, iRISK integrates data and assumptions from seven components: the food, the hazard, the population of consumers, process models describing the introduction and fate of the hazard up to the point of consumption, consumption patterns, dose-response curves, and health effects. Beyond risk ranking, iRISK enables users to estimate and compare the impact of interventions and control measures on public health risk. iRISK provides estimates of the impact of proposed interventions in various ways, including changes in the mean risk of illness and burden of disease metrics, such as losses in disability-adjusted life years. Case studies for Listeria monocytogenes and Salmonella were developed to demonstrate the application of iRISK for the estimation of risks and the impact of interventions for microbial hazards. iRISK was made available to the public at http://irisk.foodrisk.org in October 2012.

  11. Consumers’ perceptions on GM food safety in urban China

    Institute of Scientific and Technical Information of China (English)

    HUANG Ji-kun; PENG Bo-wen

    2015-01-01

    The debate about the safety of geneticaly modiifed (GM) food has attracted public attention in concurrence with the rapid development of agricultural biotechnology. This paper examines the consumers’ perceptions on the safety of GM food in China. Based on a unique survey dataset, this study shows that consumers in urban China have signiifcantly changed their perceptions on GM food safety. The percentage of consumers who perceived such food as unsafe for consumption increased by more than 30% in the 2002–2012 period. Approximately half of the consumers did not have an opinion on this issue. Major shifts have been occurred after 2010, likely because of the increasing inlfuence of negative media reports on GM technology in recent years. Several individual and household’s characteristics are shown to signiifcantly affect consumers’ perceptions on GM food safety, such as gender, education, food alergy experience and resident city size. The paper concludes with policy implications.

  12. [Safety evaluation of food from transgenic fish and the molecular biological mechanism].

    Science.gov (United States)

    Zhang, Xichun; Yang, Xiaoguang

    2004-03-01

    More progresses have been made in the studying of transgenic fish in China, but the studying work of safety evaluation of food from transgenic fish are started up just now. Compared to plants and animals on the land, it is more difficult to control the mobility of fish and fish can give birth to a large number of offsprings, so the ecological risk or hazard about transgenic fish is more critical than others. Another safety problem is the chimerism which is initiated by the gene transfer methods used in the transgenic fish. Getting sterile triploid transgenic fish and fixed point integration are efficient to solve the two problems above respectively. The solution of the two problems are also the basis of safety evaluation and detection of food from transgenic fish. Up to now, there are little reports on the safety evaluation of transgenic fish including nutritional evaluation and allergic reaction, and there are no basic research on the detection of transgenic fish for the aim of food safety. In brief, it is very urgent to start up the research on the safety evaluation and detection of transgenic fish for the control of food safety.

  13. 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

  14. 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…

  15. 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.

  16. Food Safety:What to Eat in the Future?

    Institute of Scientific and Technical Information of China (English)

    Li Zhen

    2011-01-01

    @@ Over the past few months, China has repeatedly been hit by food safety scandals, including tainted steamed buns, contaminated pork, and beef extract.It has been two years since China's government declared food safety a national priority, just when the melamine-contaminat -ed baby milk scandal sickened 300,000 infants and killed at least 6.Since then, China's government has threatened, punished and arrested a great many illegal food processors.

  17. 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…

  18. 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 monit

  19. 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.

  20. 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…

  1. 76 FR 6728 - Safety Zone; Underwater Hazard, Gravesend Bay, Brooklyn, NY

    Science.gov (United States)

    2011-02-08

    ... the Verrazano Bridge Brooklyn tower. Entry into the proposed safety zone by any person or vessel will... southeast of the Verrazano Bridge Brooklyn tower. (b) Effective date. This safety zone is effective on July... SECURITY Coast Guard 33 CFR Part 165 RIN 1625-AA00 Safety Zone; Underwater Hazard, Gravesend Bay, Brooklyn...

  2. 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.

  3. The safety and social acceptance of novel foods.

    Science.gov (United States)

    Moseley, B E

    1999-09-15

    The regulatory processes employed in the UK and the European Union to assess the safety of novel foods and novel food ingredients, including those resulting from the application of recombinant DNA technology (genetically modified foods), are described. Examples are given of yeasts that have been genetically modified and can be used in food and drink manufacture and food enzymes derived from genetically modified microorganisms that have been deemed safe for use by the UK regulatory system. Social acceptance of such novel foods or food ingredients is not uniform in countries of the developed world. Consumer concerns can be based on ethical considerations (scientists "playing God") or safety worries ("more testing needs to be done"). The general acceptance of such foods and food ingredients in Europe is still unclear.

  4. Exposure to fall hazards and safety climate in the aircraft maintenance industry.

    Science.gov (United States)

    Neitzel, Richard L; Seixas, Noah S; Harris, Michael J; Camp, Janice

    2008-01-01

    Falls represent a significant occupational hazard, particularly in industries with dynamic work environments. This paper describes rates of noncompliance with fall hazard prevention requirements, perceived safety climate and worker knowledge and beliefs, and the association between fall exposure and safety climate measures in commercial aircraft maintenance activities. Walkthrough observations were conducted on aircraft mechanics at two participating facilities (Sites A and B) to ascertain the degree of noncompliance. Mechanics at each site completed questionnaires concerning fall hazard knowledge, personal safety beliefs, and safety climate. Questionnaire results were summarized into safety climate and belief scores by workgroup and site. Noncompliance rates observed during walkthroughs were compared to the climate-belief scores, and were expected to be inversely associated. Important differences were seen in fall safety performance between the sites. The study provided a characterization of aircraft maintenance fall hazards, and also demonstrated the effectiveness of an objective hazard assessment methodology. Noncompliance varied by height, equipment used, location of work on the aircraft, shift, and by safety system. Although the expected relationship between safety climate and noncompliance was seen for site-average climate scores, workgroups with higher safety climate scores had greater observed noncompliance within Site A. Overall, use of engineered safety systems had a significant impact on working safely, while safety beliefs and climate also contributed, though inconsistently. The results of this study indicate that safety systems are very important in reducing noncompliance with fall protection requirements in aircraft maintenance facilities. Site-level fall safety compliance was found to be related to safety climate, although an unexpected relationship between compliance and safety climate was seen at the workgroup level within site. Finally, observed

  5. 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.

  6. 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.

  7. Development of Food Safety Psychosocial Questionnaires for Young Adults

    Science.gov (United States)

    Byrd-Bredbenner, C.; Wheatley, V.; Schaffner, D.; Bruhn, C.; Blalock, L.; Maurer, J.

    2007-01-01

    Food mishandling is thought to be more acute among young adults; yet little is known about why they may engage in risky food handling behaviors. The purpose of this study was to create valid, reliable instruments for assessing key food safety psychosocial measures. Development of the measures began by examining published studies and behavior…

  8. Impact of microbial variability on food safety and quality

    NARCIS (Netherlands)

    Aryani, D.C.

    2016-01-01

    Microbial growth and inactivation kinetics in food can be predicted when the effects of intrinsic food properties and environmental conditions on microbial responses are known. However, the prediction result might not be accurate due to microbial variability. To ensure food safety and quality, knowl

  9. A kaizen approach to food safety quality management in the value chain from wheat to bread

    CERN Document Server

    Hill, Victoria

    2014-01-01

    This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lastly, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.

  10. 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.

  11. 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.

  12. Food Safety-Related Aspects of Parasites in Foods.

    Science.gov (United States)

    Watthanakulpanich, Dorn

    2015-01-01

    As natural foods derive from soil or water environments, they may contain the infective stages of parasites endemic to these environments. Infective stages may enter the human food supply via infected animal hosts so there is a need for increased awareness of the impact of parasites on the food supply. Safe handling of food and good kitchen hygiene can prevent or reduce the risk posed by contaminated foodstuffs. In addition, parasites cannot cause a health problem in any thoroughly cooked foods.

  13. 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.

  14. Financial Aspects of Food Safety in Ukraine

    OpenAIRE

    Kateryna Bagatska; Yana Rozina

    2015-01-01

    The aim of the article is to assess the status, opportunities and prospects for external and internal financing of manufacturers of food products in the context of economic realities. The dynamics, the state and the level of human consumption of food in recent years are described. It emphases negative trend in household spending on food, that becomes a challenge to food security. The article reveals the main problems of financial support of food producers in crisis, and given the options to o...

  15. 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.

  16. 78 FR 49988 - Food and Drug Administration Food Safety Modernization Act: Proposed Rules on Foreign Supplier...

    Science.gov (United States)

    2013-08-16

    ... and Applied Nutrition (HFS-009), Food and Drug Administration, 5100 Paint Branch Pkwy., College Park... Federal Food, Drug, and Cosmetic Act (the FD&C Act) to establish the foundation of a modernized... and send to: Juanita Yates, Center for Food Safety and Applied Nutrition, Food and Drug...

  17. 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,

  18. Research on safety assessment of gas explosion hazard in heading face based on BP neural network

    Institute of Scientific and Technical Information of China (English)

    TIAN Shui-cheng; ZHU Li-jun; CHEN Yong-gang; WANG Li

    2005-01-01

    According to hazard theory and the principle of selecting assessment index,combining the causes and mechanism of gas explosion, established assessment index system of gas explosion in heading face. Based on the method of gray clustering, principle of BP neural network and characters of gas explosion in heading face, safety assessment procedural diagram of BP neural network on gas explosion hazard in heading face is designed. Meanwhile, concrete heading face of the gas explosion hazard is assessed by safety assessment method of BP neural network and grades of comprehensive safety assessment are got. The static and dynamic safety assessment can be achieved by this method. It is practical to improve safety management and to develop safety assessment technology in coalmine.

  19. 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...

  20. 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.

  1. Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga, South Africa.

    Science.gov (United States)

    Sibanyoni, J J; Tabit, F T

    2017-08-01

    The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools-especially those located in rural settlements-were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.

  2. 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.

  3. 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...

  4. 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.

  5. Microbiological quality of food in relation to hazard analysis systems and food hygiene training in UK catering and retail premises.

    Science.gov (United States)

    Little, C L; Lock, D; Barnes, J; Mitchell, R T

    2003-09-01

    A meta-analysis of eight UK food studies was carried out to determine the microbiological quality of food and its relationship with the presence in food businesses of hazard analysis systems and food hygiene training. Of the 19,022 premises visited to collect food samples in these studies between 1997 and 2002, two thirds (66%) were catering premises and one third (34%) were retail premises. Comparison with PHLS Microbiological Guidelines revealed that significantly more ready-to-eat food samples from catering premises (20%; 2,511/12,703) were of unsatisfactory or unacceptable microbiological quality compared to samples from retail premises (12%; 1,039/8,462) (p catering premises (p catering premises (p catering) compared with premises where the manager had received food hygiene training (11% retail, 19% catering) (p catering) were from premises where there was no hazard analysis system in place compared to premises that had a documented hazard analysis system in place (10% retail, 18% catering) (p catering premises compared with those collected from retail premises may reflect differences in management food hygiene training and the presence of a hazard analysis system. The importance of adequate training for food handlers and their managers as a pre-requisite for effective hazard analysis and critical control point (HACCP) based controls is therefore emphasised.

  6. Experts stress importance of hazard recognition to ensure workplace safety

    Energy Technology Data Exchange (ETDEWEB)

    Schlender, Michael H.

    2006-06-15

    Second in a series of monthly safety articles to be featured in the Tri-Cities Area Journal of Business. These articles will focus on safety tips and practices targeted businesses in the area. The first article focuses on safety tips for business owners who have high school and college students entering the workforce this summer.

  7. 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 sy

  8. 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.

  9. Hazard Communication Standard for Chemical Labels and Safety Data Sheets In GHS Format

    Science.gov (United States)

    This fact sheet provides an overview of the required contents of Safety Data Sheets (SDSs) and chemical hazard labels, and includes tips on how these materials can be used to better protect health and the environment.

  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 econ

  11. Emerging frontier technologies for food safety analysis and risk assessment

    Institute of Scientific and Technical Information of China (English)

    DONG Yi-yang; LIU Jia-hui; WANG Sai; CHEN Qi-long; GUO Tian-yang; ZHANG Li-ya; JIN Yong; SU Hai-jia; TAN Tian-wei

    2015-01-01

    Access to security and safe food is a basic human necessity and essential for a sustainable world. To perform hi-end food safety analysis and risk assessment with state of the art technologies is of utmost importance thereof. With applications as exempliifed by microlfuidic immunoassay, aptasensor, direct analysis in real time, high resolution mass spectrometry, benchmark dose and chemical speciifc adjustment factor, this review presents frontier food safety analysis and risk assess-ment technologies, from which both food quality and public health wil beneift undoubtedly in a foreseeable future.

  12. 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.

  13. 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.

  14. Foodservice employees benefit from interventions targeting barriers to food safety.

    Science.gov (United States)

    York, Valerie K; Brannon, Laura A; Shanklin, Carol W; Roberts, Kevin R; Howells, Amber D; Barrett, Elizabeth B

    2009-09-01

    The number of foodborne illnesses traced to improper food handling in restaurants indicates a need for research to improve food safety in these establishments. Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educational Foundation, Chicago, IL) food-safety training and a Theory of Planned Behavior intervention program targeting employees' perceived barriers and attitudes toward important food-safety behaviors. The effectiveness of the training and intervention was measured by knowledge scores and observed behavioral compliance rates related to food-safety practices. Employees were observed for handwashing, thermometer usage, and proper handling of work surfaces at baseline, after receiving ServSafe training, and again after exposure to the intervention targeting barriers and negative attitudes about food-safety practices. Repeated-measures analyses of variance indicated training improved handwashing knowledge, but the intervention was necessary to improve overall behavioral compliance and handwashing compliance. Results suggest that registered dietitians; dietetic technicians, registered; and foodservice managers should implement a combination of training and intervention to improve knowledge and compliance with food-safety behaviors, rather than relying on training alone. Challenges encountered while conducting this research are discussed, and recommendations are provided for researchers interested in conducting this type of research in the future.

  15. 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.

  16. First step in using molecular data for microbial food safety risk assessment; hazard identification of Escherichia coli O157:H7 by coupling genomic data with in vitro adherence to human epithelial cells.

    Science.gov (United States)

    Pielaat, Annemarie; Boer, Martin P; Wijnands, Lucas M; van Hoek, Angela H A M; Bouw, El; Barker, Gary C; Teunis, Peter F M; Aarts, Henk J M; Franz, Eelco

    2015-11-20

    The potential for using whole genome sequencing (WGS) data in microbiological risk assessment (MRA) has been discussed on several occasions since the beginning of this century. Still, the proposed heuristic approaches have never been applied in a practical framework. This is due to the non-trivial problem of mapping microbial information consisting of thousands of loci onto a probabilistic scale for risks. The paradigm change for MRA involves translation of multidimensional microbial genotypic information to much reduced (integrated) phenotypic information and onwards to a single measure of human risk (i.e. probability of illness). In this paper a first approach in methodology development is described for the application of WGS data in MRA; this is supported by a practical example. That is, combining genetic data (single nucleotide polymorphisms; SNPs) for Shiga toxin-producing Escherichia coli (STEC) O157 with phenotypic data (in vitro adherence to epithelial cells as a proxy for virulence) leads to hazard identification in a Genome Wide Association Study (GWAS). This application revealed practical implications when using SNP data for MRA. These can be summarized by considering the following main issues: optimum sample size for valid inference on population level, correction for population structure, quantification and calibration of results, reproducibility of the analysis, links with epidemiological data, anchoring and integration of results into a systems biology approach for the translation of molecular studies to human health risk. Future developments in genetic data analysis for MRA should aim at resolving the mapping problem of processing genetic sequences to come to a quantitative description of risk. The development of a clustering scheme focusing on biologically relevant information of the microbe involved would be a useful approach in molecular data reduction for risk assessment.

  17. Hazard identification checklist: Occupational safety and health issues associated with green building

    OpenAIRE

    Terwoert, J.; Ustailieva, E.

    2013-01-01

    This checklist accompanies the e-fact on the same topic and aims to help identify the potential hazards to workers’ safety and health associated with the planning and construction of green buildings, their maintenance, renovation (retrofitting), demolition, and on-site waste collection. It also gives examples of preventive measures to address these hazards. Some of these OSH hazards are new compared with traditional construction sites and are associated with new green materials, technologies ...

  18. 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...

  19. 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... information sharing in the development of an integrated food safety system, and the development and... House Food Safety Working Group Objectives to integrate the food safety system at all levels....

  20. 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...

  1. 76 FR 45332 - Pipeline and Hazardous Materials Safety Administration

    Science.gov (United States)

    2011-07-28

    ... hazardous materials, packaging design changes, additional mode of transportation, etc.) are described in... Subpart E; permit to authorize an Packaging (Former 173.118; 173.244; additional mode of Grantee All-Pak...

  2. Extrapolating understanding of food risk perceptions to emerging food safety cases

    NARCIS (Netherlands)

    Kaptan, Gülbanu; Fischer, Arnout R.H.; Frewer, Lynn J.

    2017-01-01

    Important determinants of risk perceptions associated with foods are the extent to which the potential hazards are perceived to have technological or naturally occurring origins, together with the acute vs. chronic dimension in which the potential hazard is presented (acute or chronic). This stud

  3. Extrapolating understanding of food risk perceptions to emerging food safety cases

    NARCIS (Netherlands)

    Kaptan, Gülbanu; Fischer, Arnout R.H.; Frewer, Lynn J.

    2017-01-01

    Important determinants of risk perceptions associated with foods are the extent to which the potential hazards are perceived to have technological or naturally occurring origins, together with the acute vs. chronic dimension in which the potential hazard is presented (acute or chronic). This

  4. Everyday food is safe! Consumer versus expert hazard identification of two novel foods

    DEFF Research Database (Denmark)

    Hagemann, Kit

    Novel foods have been the object of intense public debate in recent years. Despite efforts to communicate the outcomes of risk assessments to consumers, public confidence in the management of potential risks associated has been low. Various reasons behind this has identified, chiefly a disagreement...... and experts understanding of benefits and risks associated with Novel foods (a potato and a rice) using a relatively new methodology for the study of risk perception called Mental models. Mental models focus on the way people conceptualise hazardous processes and allows researchers to pit a normative analysis...... that in nature were undefined. Such states of ignorance appeared to be the main drivers behind consumers' concerns. A subjectively safe history of personal use turned out to be the main barrier as consumers actively defended their personal eating history, maintaining the security offered by lifelong habits...

  5. 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.

  6. 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.

  7. 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

  8. 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 horse

  9. 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 compar

  10. Study on Analysis and Countermeasure of China's Legal System of Food Safety and Hygiene

    Directory of Open Access Journals (Sweden)

    Yongyong Zhu

    2013-12-01

    Full Text Available 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 food safety supervision system, food safety risk assessment system, food safety monitoring system and food safety standards, regulating the food inspection and food production and management responsibility to strengthen safeguard measures of citizens’ rights and interests to develop "The Food Safety Law of the People's Republic of China", to look forward to benefit the theoretical research and legislation improvement of the control law of China's food safety.

  11. 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...

  12. Direct farm, production base, traceability and food safety in China

    Institute of Scientific and Technical Information of China (English)

    DING Ji-ping; HUANG Ji-kun; JIA Xiang-ping; BAI Jun-fei; Steve Boucher; Michael Carter

    2015-01-01

    With the rapid growth of China’s economy, rising demand for safety food has been accompanied by frequent food safety scandals. Given that China’s farming is dominated by milions of smal-scale farms, ensuring food safety is a major chalenge facing the public and private sectors. The direct farm (DF) program, initiated in 2008, represents one of the government’s major initiatives to modernize the distribution of fresh fruit and vegetables (FFV) and improve food safety. Under the DF program, participating national and international retailers are expected to establish more direct procurement relationships with farm communities. While it is often claimed that greater participation by retailers in the production and post-harvest processing implied the DF program wil lead to improved quality, safety and traceability, systematic evidence remains elu-sive as existing studies are largely narrative, based on case studies, or theoretical inference. Little empirical evidence is available for a broader evaluation of the DF program. This paper aims to ifl this gap by assessing the overal performance of a single retailer’s DF experience with respect to the procurement and food safety of FFV. We use data from a survey of production managers of 35 DF production bases (PBs) spread across 11 provinces, 3 cities and 1 autonomous region in China. The results show a mixture of opportunities and chalenges. On one hand, the DF program improves production practices and distribution channels of FFV produced on its PBs, thus facilitating the move of China’s food system towards improved food safety compliance. On the other hand, signiifcant heterogeneity in the traceability of food and the ability of DF to meet higher safety standards is evident both across major product categories and across household-operatedvs. ifrm-operated PBs. The paper concludes with policy implications.

  13. [Safety of health foods and importance of their origin].

    Science.gov (United States)

    Goda, Yukihiro

    2008-06-01

    The safety guideline for voluntary inspections on the ingredients used for capsulated or pellet food, announced by the director of the department of food safety of the Ministry of Health, Labor and Welfare on February 1, 2008 states that "how to guarantee the origin" is the top priority to ensure safety. However, in the course of our continuous investigation of the origin of natural products, the ingredients of some health food products such as chondroitin sulfate, white kwao keur (Pueraria candollei var. mirifica) and black cohosh did not originate from the labeled material. The usage of the correct origin is the fist step for the quality assurance of "health food". Therefore, we believe that regulatory requirements for accurately indicating the origin of "health foods" and effective enforcement of these requirements are needed.

  14. Food, Risk and Politics: Scare, scandal and crisis - insights into the risk politics of food safety

    OpenAIRE

    Randall, Ed J.

    2009-01-01

    This book is about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. The author explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues that this is the true antidote to the politics of scare, scandal and crisis. The book skilfully weaves together the many different threads of food safety and ...

  15. An OSHA based approach to safety analysis for nonradiological hazardous materials

    Energy Technology Data Exchange (ETDEWEB)

    Yurconic, M.

    1992-08-01

    The PNL method for chemical hazard classification defines major hazards by means of a list of hazardous substances (or chemical groups) with associated trigger quantities. In addition, the functional characteristics of the facility being classified is also be factored into the classification. In this way, installations defined as major hazard will only be those which have the potential for causing very serious incidents both on and off site. Because of the diversity of operations involving chemicals, it may not be possible to restrict major hazard facilities to certain types of operations. However, this hazard classification method recognizes that in the industrial sector major hazards are most commonly associated with activities involving very large quantities of chemicals and inherently energetic processes. These include operations like petrochemical plants, chemical production, LPG storage, explosives manufacturing, and facilities which use chlorine, ammonia, or other highly toxic gases in bulk quantities. The basis for this methodology is derived from concepts used by OSHA in its proposed chemical process safety standard, the Dow Fire and Explosion Index Hazard Classification Guide, and the International Labor Office`s program on chemical safety. For the purpose of identifying major hazard facilities, this method uses two sorting criteria, (1) facility function and processes and (2) quantity of substances to identify facilities requiringclassification. Then, a measure of chemical energy potential (material factor) is used to identify high hazard class facilities.

  16. An OSHA based approach to safety analysis for nonradiological hazardous materials

    Energy Technology Data Exchange (ETDEWEB)

    Yurconic, M.

    1992-08-01

    The PNL method for chemical hazard classification defines major hazards by means of a list of hazardous substances (or chemical groups) with associated trigger quantities. In addition, the functional characteristics of the facility being classified is also be factored into the classification. In this way, installations defined as major hazard will only be those which have the potential for causing very serious incidents both on and off site. Because of the diversity of operations involving chemicals, it may not be possible to restrict major hazard facilities to certain types of operations. However, this hazard classification method recognizes that in the industrial sector major hazards are most commonly associated with activities involving very large quantities of chemicals and inherently energetic processes. These include operations like petrochemical plants, chemical production, LPG storage, explosives manufacturing, and facilities which use chlorine, ammonia, or other highly toxic gases in bulk quantities. The basis for this methodology is derived from concepts used by OSHA in its proposed chemical process safety standard, the Dow Fire and Explosion Index Hazard Classification Guide, and the International Labor Office's program on chemical safety. For the purpose of identifying major hazard facilities, this method uses two sorting criteria, (1) facility function and processes and (2) quantity of substances to identify facilities requiringclassification. Then, a measure of chemical energy potential (material factor) is used to identify high hazard class facilities.

  17. 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.

  18. 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

  19. Food Safety Programs Based on HACCP Principles in School Nutrition Programs: Implementation Status and Factors Related to Implementation

    Science.gov (United States)

    Stinson, Wendy Bounds; Carr, Deborah; Nettles, Mary Frances; Johnson, James T.

    2011-01-01

    Purpose/Objectives: The objectives of this study were to assess the extent to which school nutrition (SN) programs have implemented food safety programs based on Hazard Analysis and Critical Control Point (HACCP) principles, as well as factors, barriers, and practices related to implementation of these programs. Methods: An online survey was…

  20. Food Safety Programs Based on HACCP Principles in School Nutrition Programs: Implementation Status and Factors Related to Implementation

    Science.gov (United States)

    Stinson, Wendy Bounds; Carr, Deborah; Nettles, Mary Frances; Johnson, James T.

    2011-01-01

    Purpose/Objectives: The objectives of this study were to assess the extent to which school nutrition (SN) programs have implemented food safety programs based on Hazard Analysis and Critical Control Point (HACCP) principles, as well as factors, barriers, and practices related to implementation of these programs. Methods: An online survey was…

  1. 76 FR 31233 - Safety Zone; Underwater Hazard, Gravesend Bay, Brooklyn, NY

    Science.gov (United States)

    2011-05-31

    ... 83), approximately 70-yards southeast of the Verrazano Bridge Brooklyn tower. Entry into the safety...'' N, 074 02'14'' W (NAD 83), approximately 70-yards southeast of the Verrazano Bridge Brooklyn tower... SECURITY Coast Guard 33 CFR Part 165 RIN 1625-AA00 Safety Zone; Underwater Hazard, Gravesend Bay, Brooklyn...

  2. Bacterial SOS response: a food safety perspective

    NARCIS (Netherlands)

    Veen, van der S.; Abee, T.

    2011-01-01

    The SOS response is a conserved inducible pathway in bacteria that is involved in DNA repair and restart of stalled replication forks. Activation of the SOS response can result in stress resistance and mutagenesis. In food processing facilities and during food preservation, bacteria are exposed to s

  3. Bacterial SOS response: a food safety perspective

    NARCIS (Netherlands)

    Veen, van der S.; Abee, T.

    2011-01-01

    The SOS response is a conserved inducible pathway in bacteria that is involved in DNA repair and restart of stalled replication forks. Activation of the SOS response can result in stress resistance and mutagenesis. In food processing facilities and during food preservation, bacteria are exposed to s

  4. 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...

  5. Competency-Based Modules in Food Sanitation and Safety

    Directory of Open Access Journals (Sweden)

    Abigail Ilagan-Manzano

    2013-08-01

    Full Text Available The study was conducted to assess the food safety practices among food service establishments in order to increase awareness among students the dangers of food poisoning. The output of this study may serve as a tool for information dissemination. The study used the descriptive method research. The respondents of the study were the supervisors of selected fast-food chains and deluxe hotels in Manila. Descriptive Statistics was used to describe the basic features of the data in the study and to validate the data gathered. The safety of consumers is the paramount responsibility of any food service establishment. Standards, procedures and guidelines are developed to prevent the outbreak of food borne illnesses and intoxication. However, these standards, procedures and guidelines as food sanitation and safety will be meaningless if they are not study implemented through education, information, dissemination, and training among the personnel. Food safety is everybody’s concern. It is in this context that the researcher tried in her own lifestyle way to help by proposing these competency-based modules.

  6. An Agent-based Model of Food Safety Practices Adoption

    NARCIS (Netherlands)

    Verwaart, T.; Valeeva, N.I.

    2011-01-01

    Food processors and governments have an interest to motivate suppliers of animal products to implement food safety measures. This paper proposes an agentbased simulation model to compare possible consequences of alternative communication programs and incentive systems. The agent model combines econo

  7. 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 pathog

  8. 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 pathog

  9. Towards an integrated approach in supporting microbiological food safety decisions

    NARCIS (Netherlands)

    Havelaar, A.H.; Bräunig, J.; Christiansen, K.; Cornu, M.; Hald, T.; Mangen, M.J.J.; Molbak, K.; Pielaat, A.; Snary, E.; Pelt, van W.; Velthuis, A.G.J.; Wahlström, H.

    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 a

  10. 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 fa

  11. 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…

  12. 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…

  13. 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...

  14. New methods for the safety testing of transgenic food

    DEFF Research Database (Denmark)

    Knudsen, Ib; Poulsen, Morten; Kledal, S. T.

    2004-01-01

    knowledge. improve the quality of this prior knowledge through precise information regarding the gene construct, its site of insertion and the chemical and toxicological characteristics of the gene product based upon chemical analytical studies and short term in vivo and in vitro studies. improve......Background This project proposal deals with the development of a sensitive and specific animal test which is necessary for safety analysis of genetically modified plants according to the Opinion of the Scientific Committee for Food on the assessment of novels foods. The test will be based...... is necessary for assessing the safety of foods from genetically modified plants in accordance with the EU Regulation 258/97 of 27 January 1997 concerning novel foods and novel food ingredients. The project is designed to meet the urgent need for a sensitive and specific testing strategy for GM foods...

  15. 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).

  16. 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.

  17. 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.

  18. Toxicants exposures as novel zoonoses: reflections on sustainable development, food safety and veterinary public health.

    Science.gov (United States)

    Frazzoli, C; Mantovani, A

    2010-12-01

    The modern concept of zoonosis considers any detriment to the health and/or quality of human life resulting from relationships with (other) vertebrate or edible or toxic invertebrate animals. Whereas exposure to toxicants through foods of animal origin (a.o.) is a well-established issue, hereby we discuss it as novel zoonoses, from the standpoints of health implications as well as similarities and differences with classical zoonoses caused by biological agents. Novel toxicant-related zoonoses are linked with new issues in food safety, such as the environment-feed-food chain. In fact, the potential effect of the combined and repeated exposure to dietary toxicants is generally long-term and not readily discernible. Endocrine disrupting chemicals in staple foods of a.o. are discussed as a telling example of a food safety issue summing up critical points covered by the definition of sustainable development, also implicating health risks for generations to come. We suggest some critical points to implement the veterinary public health action in sustainable food safety, such as enhancement of Hazard Analysis and Critical Control Points systems for toxicological risk management.

  19. Idaho Chemical Processing Plant safety document ICPP hazardous chemical evaluation

    Energy Technology Data Exchange (ETDEWEB)

    Harwood, B.J.

    1993-01-01

    This report presents the results of a hazardous chemical evaluation performed for the Idaho Chemical Processing Plant (ICPP). ICPP tracks chemicals on a computerized database, Haz Track, that contains roughly 2000 individual chemicals. The database contains information about each chemical, such as its form (solid, liquid, or gas); quantity, either in weight or volume; and its location. The Haz Track database was used as the primary starting point for the chemical evaluation presented in this report. The chemical data and results presented here are not intended to provide limits, but to provide a starting point for nonradiological hazards analysis.

  20. Safety Evaluation of Potential Toxic Metals Exposure from Street Foods Consumed in Mid-West Nigeria.

    Science.gov (United States)

    Ekhator, O C; Udowelle, N A; Igbiri, S; Asomugha, R N; Igweze, Z N; Orisakwe, O E

    2017-01-01

    Objective. Street-vended foods offer numerous advantages to food security; nevertheless, the safety of street food should be considered. This study has investigated the level of potential toxic metal (Pb, Cd, Hg, Sb, Mn, and Al) contamination among street-vended foods in Benin City and Umunede. Methods. Twenty street food samples were purchased from vendors at bus stops. Metals were analyzed with atomic absorption spectrophotometry. The methods developed by the US EPA were employed to evaluate the potential health risk of toxic metals. Results. The concentrations of the toxic metals in mg/kg were in the range of Pb (0.014-1.37), Cd (0.00-0.00017), Hg (0.00-0.00014), Sb (0.00-0.021), Mn (0.00-0.012), and Al (0.00-0.22). All the toxic metals except Pb were below permissible limit set by WHO, EU, and USEPA. The daily intake, hazard quotient, and hazard index of all toxic metals except for Pb in some street foods were below the tolerable daily intake and threshold value of 1, indicating an insignificant health risk. Total cancer risk was within the priority risk level of 1.0E - 04 but higher than the acceptable risk level of 1E - 06. Conclusion. Consumption of some of these street foods is of public health concern.

  1. Safety Evaluation of Potential Toxic Metals Exposure from Street Foods Consumed in Mid-West Nigeria

    Directory of Open Access Journals (Sweden)

    O. C. Ekhator

    2017-01-01

    Full Text Available Objective. Street-vended foods offer numerous advantages to food security; nevertheless, the safety of street food should be considered. This study has investigated the level of potential toxic metal (Pb, Cd, Hg, Sb, Mn, and Al contamination among street-vended foods in Benin City and Umunede. Methods. Twenty street food samples were purchased from vendors at bus stops. Metals were analyzed with atomic absorption spectrophotometry. The methods developed by the US EPA were employed to evaluate the potential health risk of toxic metals. Results. The concentrations of the toxic metals in mg/kg were in the range of Pb (0.014–1.37, Cd (0.00–0.00017, Hg (0.00–0.00014, Sb (0.00–0.021, Mn (0.00–0.012, and Al (0.00–0.22. All the toxic metals except Pb were below permissible limit set by WHO, EU, and USEPA. The daily intake, hazard quotient, and hazard index of all toxic metals except for Pb in some street foods were below the tolerable daily intake and threshold value of 1, indicating an insignificant health risk. Total cancer risk was within the priority risk level of 1.0E-04 but higher than the acceptable risk level of 1E-06. Conclusion. Consumption of some of these street foods is of public health concern.

  2. 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 ...

  3. Impact of microbial variability on food safety and quality

    OpenAIRE

    Aryani, D.C.

    2016-01-01

    Microbial growth and inactivation kinetics in food can be predicted when the effects of intrinsic food properties and environmental conditions on microbial responses are known. However, the prediction result might not be accurate due to microbial variability. To ensure food safety and quality, knowledge on the sources of variability and the magnitude is needed to prioritize their importance. This thesis focused on various microbial variability aspects including between and within strain varia...

  4. 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

    -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...... and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk...

  5. Safety issues of botanicals and botanical preparations in functional foods.

    Science.gov (United States)

    Kroes, R; Walker, R

    2004-05-20

    Although botanicals have played a role in the marketing of health products for ages, there is an increased interest today due to their perceived health benefits. Not only do consumers increasingly take charge of their health, but the scientific information and understanding of the beneficial health effects of bioactive substances in food, functional foods and food supplements have improved. Increasing use of these products has also led to concerns about their actual safety. Recorded cases of intoxications have triggered such concerns. The safety assessment of these substances is complicated by, amongst others, the variability of composition. Furthermore, consumption of such functional products is expected to produce physiological effects, which may lead to low margins of safety as the margin between exposure of such products and the safe level of intake are likely to be small. The safety assessment of botanicals and botanical preparations in food and food supplement should at least involve: the characterisation and quality of the material, its quality control; the intended use and consequent exposure; history of use and exposure; product comparison(s); toxicological information gathering; Risk characterisation/safety assessment. As a guidance tool, a decision tree approach is proposed to assist in determining the extent of data requirements based on the nature of the such product. This guidance tool in safety assessment was developed by an expert group of the International Life Sciences Institute (ILSI), European Branch, and is currently in press. In this paper a summarised version of this tool is presented.

  6. 76 FR 73011 - Pipeline and Hazardous Materials Safety Administration

    Science.gov (United States)

    2011-11-28

    ... commerce of i) and anhydrous hydrogen 173.244(a)(2). fluoride in a DOT 112S5001 car with a minimum shell... Leasing, Inc. 106, 107, and transportation in dba Brim 171-180. commerce of certain Aviation, hazardous... Terminals, is requesting a LLC, Special Permit to Cincinnati, OH. allow tank cars, containing...

  7. 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.

  8. 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.

  9. Food Safety for People with Cancer

    Science.gov (United States)

    ... how these foods have been cooked. If the server does not know the answer, ask to speak ... at Askkaren.gov and PregunteleaKaren.gov . Send e-mail inquiries to mphotline.fsis@usda.gov or submit ...

  10. Ever-Rising Processed Food Safety

    Institute of Scientific and Technical Information of China (English)

    Sammie

    2007-01-01

    @@ Rapid and sound development In recent years,China's food industry has maintained tast and sound growth,with a steady increase in economic benefits,according to the Information Office of the State Council.

  11. 21 CFR 170.20 - General principles for evaluating the safety of food additives.

    Science.gov (United States)

    2010-04-01

    ... food additives. 170.20 Section 170.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES Food Additive Safety § 170.20 General principles for evaluating the safety of food additives. (a) In reaching...

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

    African Journals Online (AJOL)

    OMS

    2012-06-04

    Jun 4, 2012 ... Consumption of beef and untreated water were significant predisposing factors. ... and production entail exposure to food hazards, ..... in Codex meetings including mycotoxins, the work of Codex, implementation of ... strengthen the National Codex Contact Point preparation of national action plans and.

  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. Effectiveness evaluation methodology for safety processes to enhance organisational culture in hazardous installations.

    Science.gov (United States)

    Mengolini, A; Debarberis, L

    2008-06-30

    Safety performance indicators are widely collected and used in hazardous installations. The IAEA, OECD and other international organisations have developed approaches that strongly promote deployment of safety performance indicators. These indicators focus mainly on operational performance, but some of them also address organisational and safety culture aspects. However, operators of hazardous installations, in particular those with limited resources and time constraints, often find it difficult to collect the large number of different safety performance indicators. Moreover, they also have difficulties with giving a meaning to the numbers and trends recorded, especially to those that should reflect a positive safety culture. In this light, the aim of this article is to address the need to monitor and assess progress on implementation of a programme to enhance safety and organisational culture. It proposes a specific process-view approach to effectiveness evaluation of organisational and safety culture indicators by means of a multi-level system in which safety processes and staff involvement in defining improvement activities are central. In this way safety becomes fully embedded in staff activities. Key members of personnel become directly involved in identifying and supplying leading indicators relating to their own daily activity and become responsible and accountable for keeping the measurement system alive. Besides use of lagging indicators, particular emphasis is placed on the importance of identifying and selecting leading indicators which can be used to drive safety performance for organisational and safety culture aspects as well.

  15. 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.

  16. Computer aided microbial safety design of food processes.

    Science.gov (United States)

    Schellekens, M; Martens, T; Roberts, T A; Mackey, B M; Nicolaï, B M; Van Impe, J F; De Baerdemaeker, J

    1994-12-01

    To reduce the time required for product development, to avoid expensive experimental tests, and to quantify safety risks for fresh products and the consequence of processing there is a growing interest in computer aided food process design. This paper discusses the application of hybrid object-oriented and rule-based expert system technology to represent the data and knowledge of microbial experts and food engineers. Finite element models for heat transfer calculation routines, microbial growth and inactivation models and texture kinetics are combined with food composition data, thermophysical properties, process steps and expert knowledge on type and quantity of microbial contamination. A prototype system has been developed to evaluate changes in food composition, process steps and process parameters on microbiological safety and textual quality of foods.

  17. Surface-enhanced Raman spectroscopy applied to food safety.

    Science.gov (United States)

    Craig, Ana Paula; Franca, Adriana S; Irudayaraj, Joseph

    2013-01-01

    Surface-enhanced Raman spectroscopy (SERS) is an advanced Raman technique that enhances the vibrational spectrum of molecules adsorbed on or in the vicinity of metal particles and/or surfaces. Because of its readiness, sensitivity, and minimum sample preparation requirements, SERS is being considered as a powerful technique for food inspection. Key aspects of food-safety assurance, spectroscopy methods, and SERS are briefly discussed in an extended introduction of this review. The recent and potential advances in SERS are highlighted in sections that deal with the (a) detection of food-borne pathogenic microorganisms and (b) the detection of food contaminants and adulteration, concentrated specifically on antibiotics, drugs, hormones, melamine, and pesticides. This review provides an outlook of the work done and a perspective on the future directions of SERS as a reliable tool for food-safety assessment.

  18. 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....

  19. 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...

  20. 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...... discussing the wide range of biological, chemical or physical safety risk factors facing today's agri-food chains, and explaining the various systems established to handle these risks, the present chapter aims at explaining the role of consumers. Ultimately, consumers vote for products with their available...... budget and, in accordance with perceived product value, consumers pay prices that makes up the profit of all previous agri-food chain participants. Hence, understanding consumer behaviour is critical to making the right managerial and marketing decisions, including strategic choices with respect to risk...

  1. 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.

  2. Hazardous Waste/Mixed Waste Treatment Building Safety Information Document (SID)

    Energy Technology Data Exchange (ETDEWEB)

    Fatell, L.B.; Woolsey, G.B.

    1993-04-15

    This Safety Information Document (SID) provides a description and analysis of operations for the Hazardous Waste/Mixed Waste Disposal Facility Treatment Building (the Treatment Building). The Treatment Building has been classified as a moderate hazard facility, and the level of analysis performed and the methodology used are based on that classification. Preliminary design of the Treatment Building has identified the need for two separate buildings for waste treatment processes. The term Treatment Building applies to all these facilities. The evaluation of safety for the Treatment Building is accomplished in part by the identification of hazards associated with the facility and the analysis of the facility`s response to postulated events involving those hazards. The events are analyzed in terms of the facility features that minimize the causes of such events, the quantitative determination of the consequences, and the ability of the facility to cope with each event should it occur. The SID presents the methodology, assumptions, and results of the systematic evaluation of hazards associated with operation of the Treatment Building. The SID also addresses the spectrum of postulated credible events, involving those hazards, that could occur. Facility features important to safety are identified and discussed in the SID. The SID identifies hazards and reports the analysis of the spectrum of credible postulated events that can result in the following consequences: Personnel exposure to radiation; Radioactive material release to the environment; Personnel exposure to hazardous chemicals; Hazardous chemical release to the environment; Events leading to an onsite/offsite fatality; and Significant damage to government property. The SID addresses the consequences to the onsite and offsite populations resulting from postulated credible events and the safety features in place to control and mitigate the consequences.

  3. Bacteriological quality and food safety in a Brazilian school food program

    Directory of Open Access Journals (Sweden)

    Samara Nagla Chaves Trindade

    2014-01-01

    Full Text Available Introduction: Food safety is a critical issue in school food program. Objective: This study was conducted to assess the bacteriological quality and food safety practices of a municipal school food program (MSFP in Jequitinhonha Valley, Brazil. Materials and methods: 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. Results: 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. Conclusions: 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.

  4. We are what we eat: food safety and proteomics.

    Science.gov (United States)

    D'Alessandro, Angelo; Zolla, Lello

    2012-01-01

    In this review, we lead the reader through the evolution of proteomics application to the study of quality control in production processes of foods (including food of plant origin and transgenic plants in particular, but also meat, wine and beer, and milk) and food safety (screening for foodborne pathogens). These topics are attracting a great deal of attention, especially in recent years, when the international community has become increasingly aware of the central role of food quality and safety and their influence on the health of end-consumers. Early proteomics studies in the field of food research were mainly aimed at performing exploratory analyses of food (bovine, swine, chicken, or lamb meat, but also transgenic food such as genetically modified maize, for example) and beverages (wine), with the goal of improving the quality of the end-products. Recently, developments in the field of proteomics have also allowed the study of safety issues, as the technical advantages of sensitive techniques such as mass spectrometry have guaranteed a faster and improved individuation of food contaminating pathogens with unprecedented sensitivity and specificity.

  5. Sensors and Systems to Enhance Aviation Safety Against Weather Hazards

    OpenAIRE

    1991-01-01

    Weather-related factors are among major causes of aviation hazards, passenger discomfort, poor airline schedule-keeping, and poor operating economy. A variety of new high-technology electronic sensors and systems for aviation weather are being developed and installed across the US. The aviation weather monitoring system of the future will be centered around Doppler weather radars which offer the best combination of coverage, resolution, and agility for this purpose, and are able to detect and...

  6. 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...

  7. 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

  8. Microbiological Safety and Food Handling Practices of Seed Sprout Products in the Australian State of Victoria.

    Science.gov (United States)

    Symes, Sally; Goldsmith, Paul; Haines, Heather

    2015-07-01

    Seed sprouts have been implicated as vehicles for numerous foodborne outbreaks worldwide. Seed sprouts pose a unique food safety concern because of the ease of microbiological seed contamination, the inherent ability of the sprouting process to support microbial growth, and their consumption either raw or lightly cooked. To examine seed sprout safety in the Australian state of Victoria, a survey was conducted to detect specific microbes in seed sprout samples and to investigate food handling practices relating to seed sprouts. A total of 298 seed sprout samples were collected from across 33 local council areas. Escherichia coli was detected in 14.8%, Listeria spp. in 12.3%, and Listeria monocytogenes in 1.3% of samples analyzed. Salmonella spp. were not detected in any of the samples. A range of seed sprout handling practices were identified as potential food safety issues in some food businesses, including temperature control, washing practices, length of storage, and storage in proximity to unpackaged ready-to-eat potentially hazardous foods.

  9. 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

  10. 75 FR 9232 - Measuring Progress on Food Safety: Current Status and Future Directions; Public Workshop

    Science.gov (United States)

    2010-03-01

    ... HUMAN SERVICES Food and Drug Administration Measuring Progress on Food Safety: Current Status and Future... about current and potential measurements for assessing progress in food safety and associated... workshop, contact Juanita Yates, Center for Food Safety and Applied Nutrition (HFS-009), Food and...

  11. 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

  12. 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...

  13. 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.

  14. 78 FR 42998 - Hazardous Materials: Improving the Safety of Railroad Transportation of Hazardous Materials

    Science.gov (United States)

    2013-07-18

    ... published on April 11, 2000 (65 FR 19477). Robert C. Lauby, Deputy Associate Administrator for Regulatory..., Washington, DC 20590, (202) 493-6050, Kurt.Eichenlaub@dot.gov ; or Mr. Karl Alexy, Staff Director, Hazardous... Karl.Alexy@dot.gov . SUPPLEMENTARY INFORMATION: The Secretary of Transportation (Secretary)...

  15. 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 foo

  16. Input to electronic food safety management tools in catering

    DEFF Research Database (Denmark)

    Knøchel, S.; Hansen, H.F.; Hansen, B.S.

    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 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...

  17. 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.

  18. Sensors for Food Safety and Security

    Science.gov (United States)

    Papkovsky, Dmitri B.

    Active packaging of food products is aimed at extending shelf life, preserving and improving quality, taste characteristics and appearance of a product. Modified atmosphere packaging (MAP) have become widely used with oxygen sensitive foods, as it enables to inhibit or delay undesirable processes inside packs such as oxidation of lipids and hemecontaining pigments, enzymatic degradation, microbial spoilage, etc. In MAP process, the package container with food is flushed with a mixture of CO2, N2, and O2 gases to replace air, and then sealed. The function of CO2 is to decrease the growth rate of micro-organisms, N2 displaces O2 and also prevents the packaging from collapsing when some of the CO2 is absorbed by moisture in the product1. The majority of MAP foods are packed under the atmosphere with considerably reduced oxygen levels, while products such as raw meat, fruit and vegetables require high concentration of oxygen to keep their appearance and/or shelf life.

  19. 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

  20. Impact of genomics on microbial food safety

    NARCIS (Netherlands)

    Abee, T.; Schaik, van W.; Siezen, R.J.

    2004-01-01

    Genome sequences are now available for many of the microbes that cause food-borne diseases. The information contained in pathogen genome sequences, together with the development of themed and whole-genome DNA microarrays and improved proteomics techniques, might provide tools for the rapid detection

  1. 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 high pressure treatment than L. 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.

  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. [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.

  4. Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants

    NARCIS (Netherlands)

    Sampers, I.; Toyofuku, H.; Luning, P.A.; Uyttendaele, M.; Jacxsens, L.

    2012-01-01

    This study aimed to gain an insight in the performance of Hazard Analysis and Critical Control Points (HACCP)-based food safety management systems (FSMS) implemented in Japanese milk processing plants. Since 1995, Japan has a comprehensive approval system for food manufacturing establishments by

  5. Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants

    NARCIS (Netherlands)

    Sampers, I.; Toyofuku, H.; Luning, P.A.; Uyttendaele, M.; Jacxsens, L.

    2012-01-01

    This study aimed to gain an insight in the performance of Hazard Analysis and Critical Control Points (HACCP)-based food safety management systems (FSMS) implemented in Japanese milk processing plants. Since 1995, Japan has a comprehensive approval system for food manufacturing establishments by eva

  6. 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...

  7. Food Safety Knowledge and Decision-making Process among College Students in Lanzhou, Western China

    Directory of Open Access Journals (Sweden)

    Guo Tao

    2015-09-01

    Full Text Available In the study, a questionnaire survey containing three parts (general characteristics of the study sample, 15 food safety knowledge questions and 3 questions about decision-making process on food safety problems was conducted among college students in Lanzhou City. The results indicated that food safety knowledge levels was closely related to engaged major and sex of college students. Food safety knowledge scores of students in food science major were higher than ones of liberal arts and engineering students. Female college students gained higher scores in food safety knowledge than male students and male students are more concerned about food safety cases and easily inclined to participate in solving these problems about food safety. Moreover, the results revealed that the levels of food safety knowledge for college students in China were low and there is an urgent need for more food safety education.

  8. Street food consumption in terms of the food safety and health

    Directory of Open Access Journals (Sweden)

    Aybuke Ceyhun Sezgin

    2016-10-01

    Full Text Available Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety.

  9. A test of safety, violence prevention, and civility climate domain-specific relationships with relevant workplace hazards

    National Research Council Canada - National Science Library

    Gazica, Michele W; Spector, Paul E

    2016-01-01

    Safety climate, violence prevention climate, and civility climate were independently developed and linked to domain-specific workplace hazards, although all three were designed to promote the physical...

  10. Occupational safety and health guidelines for chemical hazards. Supplement IV-OHG

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-12-31

    This document is the fourth in a seris of supplements to the 1981 Publication NIOSH/OSHA Occupational Health Guidelines for Chemical Hazards. The 62 guidelines presented here in the fourth supplement include 11 revisions of previously issued guidelines and 51 new guidelines. The 62 occupational safety and health guidelines presented here are being published to disseminate technical information about chemical hazards to workers, employers, and occupational safety and health professionals. Each guideline includes (1) data on the chemical name and synonyms, cemnical and physical properties, exposure limits, and signs and symptoms of exposure, personal protective equipment, and control procedures.

  11. 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.

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

    OpenAIRE

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

    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 th...

  13. POTENTIAL HAZARDS DUE TO FOOD ADDITIVES IN ORAL HYGIENE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Damla TUNCER-BUDANUR

    2016-04-01

    Full Text Available Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  14. 21 CFR 570.20 - General principles for evaluating the safety of food additives.

    Science.gov (United States)

    2010-04-01

    ... food additives. 570.20 Section 570.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES Food Additive Safety § 570.20 General principles for evaluating the safety of food additives. (a) In reaching...

  15. 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…

  16. 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.

  17. 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.

  18. 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

  19. Enzyme-based electrochemical biosensors for food safety: a review

    OpenAIRE

    Kumar, Harish; Neelam

    2016-01-01

    Harish Kumar, Rani Neelam Electrochemistry Laboratory, Department of Chemistry, Chaudhary Devi Lal University, Sirsa, Haryana, India Abstract: In recent years, food storage environment safety has been a major concern for food and health scientists. There is growing interest in electrochemical biosensors due to their high sensitivity and rapid response. The aim of this review article is to provide details regarding the development of enzyme-based electrochemical biosensors, and their use in t...

  20. Evaluation of food safety management systems in Serbian dairy industry

    OpenAIRE

    Igor Tomašević; Nada Šmigić; Ilija Đekić; Vlade Zarić; Nikola Tomić; Jelena Miocinovic; Andreja Rajković

    2016-01-01

    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 ...