WorldWideScience

Sample records for fy2000 food safety

  1. Richland Operations (DOE-RL) Environmental Safety Health (ES and H) FY 2000 and FY 2001 Execution Commitment Summary

    Energy Technology Data Exchange (ETDEWEB)

    REEP, I.E.

    2000-12-01

    All sites in the U.S. Department of Energy (DOE) Complex prepare this report annually for the DOE Office of Environment, Safety and Health (EH). The purpose of this report is to provide a summary of the previous and current year's Environment, Safety and Health (ES&H) execution commitments and the Safety and Health (S&H) resources that support these activities. The fiscal year (FY) 2000 and 2001 information and data contained in the Richland Operations Environment, Safefy and Health Fiscal Year 2002 Budget-Risk Management Summary (RL 2000a) were the basis for preparing this report. Fiscal year 2001 activities are based on the President's Amended Congressional Budget Request of $689.6 million for funding Ofice of Environmental Management (EM) $44.0 million for Fast Flux Test Facility standby less $7.0 million in anticipated DOE, Headquarters holdbacks for Office of Nuclear Energy, Science and Technology (NE); and $55.3 million for Safeguards and Security (SAS). Any funding changes as a result of the Congressional appropriation process will be reflected in the Fiscal Year 2003 ES&H Budget-Risk Management Summary to be issued in May 2001. This report provides the end-of-year status of FY 2000 ES&H execution commitments, including actual S&H expenditures, and describes planned FY 2001 ES&H execution commitments and the S&H resources needed to support those activities. This requirement is included in the ES&H guidance contained in the FY 2002 Field Budget Call (DOE 2000).

  2. Hanford Site Environment Safety and Health (ES and H) FY 1999 and FY 2000 Execution Commitment Summary

    Energy Technology Data Exchange (ETDEWEB)

    REEP, I.E.

    1999-12-01

    All sites in the U.S. Department of Energy (DOE) Complex prepare this report annually for the DOE Office of Environment, Safety and Health (EH). The purpose of this report is to provide a summary of the previous and current year's Environment, Safety and Health (ES&H) execution commitments and the S&H resources that support these activities. The fiscal year (FY) 1999 and 2000 information (Sieracki 1999) and data contained in the ''Hanford Site Environment, Safety and Health Fiscal Year 2001 Budget-Risk Management Summary'' (RL 1999) were the basis for preparing this report. Fiscal year 2000 finding of Office of Environmental Management (EM) and Office of Nuclear Energy, Science and Technology (NE) activities is based on the President's budget of $1,065.1 million and $28.0 million, plus $2.7 million carryover finding, respectively, as of October 31, 1999. Any funding changes as a result of the Congressional appropriation process will be reflected in the Fiscal Year 2002 ES&H Budget-Risk Management Summary to be issued in May 2000. This report provides the end-of-year status of FY 1999 ES&H execution commitments, including actual S&H expenditures, and describes planned FY 2000 ES&H execution commitments and the S&H resources needed to support those activities. This requirement is included in the ES&H ''Guidance for FY200l Budget Formulations and Execution'' (DOE 1999).

  3. Laboratory Directed Research and Development FY 2000

    International Nuclear Information System (INIS)

    Hansen, Todd; Levy, Karin

    2001-01-01

    The Ernest Orlando Lawrence Berkeley National Laboratory (Berkeley Lab or LBNL) is a multi-program national research facility operated by the University of California for the Department of Energy (DOE). As an integral element of DOE's National Laboratory System, Berkeley Lab supports DOE's missions in fundamental science, energy resources, and environmental quality. Berkeley Lab programs advance four distinct goals for DOE and the nation: (1) To perform leading multidisciplinary research in the computing sciences, physical sciences, energy sciences, biosciences, and general sciences in a manner that ensures employee and public safety and protection of the environment. (2) To develop and operate unique national experimental facilities for qualified investigators. (3) To educate and train future generations of scientists and engineers to promote national science and education goals. (4) To transfer knowledge and technological innovations and to foster productive relationships among Berkeley Lab's research programs, universities, and industry in order to promote national economic competitiveness. Annual report on Laboratory Directed Research and Development for FY2000

  4. Laboratory Directed Research and Development FY 2000

    Energy Technology Data Exchange (ETDEWEB)

    Hansen, Todd; Levy, Karin

    2001-02-27

    The Ernest Orlando Lawrence Berkeley National Laboratory (Berkeley Lab or LBNL) is a multi-program national research facility operated by the University of California for the Department of Energy (DOE). As an integral element of DOE's National Laboratory System, Berkeley Lab supports DOE's missions in fundamental science, energy resources, and environmental quality. Berkeley Lab programs advance four distinct goals for DOE and the nation: (1) To perform leading multidisciplinary research in the computing sciences, physical sciences, energy sciences, biosciences, and general sciences in a manner that ensures employee and public safety and protection of the environment. (2) To develop and operate unique national experimental facilities for qualified investigators. (3) To educate and train future generations of scientists and engineers to promote national science and education goals. (4) To transfer knowledge and technological innovations and to foster productive relationships among Berkeley Lab's research programs, universities, and industry in order to promote national economic competitiveness. Annual report on Laboratory Directed Research and Development for FY2000.

  5. FY 2000 report on development of the infrastructure to promote use of fuel cells for automobiles. For safety and environmental factors; 2000 nendo jidoshayo nenryo denchi no fukyu kiban seibi seika hokokusho. Anzensei shuhen kankyo

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Described herein are the results of the FY 2000 activities for safety and environmental factors involved in fuel cell powdered vehicles. The current technical standards and specifications for CNG and LPG fueled vehicles are investigated, to extract the factors necessary to establish the safety evaluation guidelines when these fuels are replaced by hydrogen fuel. The rules extracted and studied include those related to collision and resultant fuel leakage, removal of spark and hot sources, leakage in the fuel system, leakage into containers and passenger rooms, and materials. For the rules on test methods of fuel tanks, the investigated items include fire resistance, impact resistance and permeation loss of fuel from the tanks. For system safety, the investigated items include possible unusual situations, leakage of the electrolytes and electrical shock. The basic data are collected for destruction of the fuel tanks, spout of hydrogen from and electrification of the hydrogen-occluding alloys, flame retardancy of high-voltage wires for automobiles, and hydrogen diffusion simulation. The safety-related technical trends are followed by hearing the related organizations, including automakers. Literature survey and hearing are conducted to investigate the environmental effects of radio wave interference and noise. (NEDO)

  6. Pacific Northwest National Laboratory Institutional Plan FY 2000-2004

    Energy Technology Data Exchange (ETDEWEB)

    Pearson, Erik W.

    2000-03-01

    The Pacific Northwest National Laboratory Institutional Plan for FY 2000-2004 sets forth the laboratory's mission, roles, technical capabilities, and laboratory strategic plan. In the plan, major initiatives also are proposed and the transitioning initiatives are discussed. The Programmatic Strategy section details our strategic intent, roles, and research thrusts in each of the U.S. Department of Energy's mission areas. The Operations/Infrastructure Strategic Plan section includes information on the laboratory's human resources; environment, safety, and health management; safeguards and security; site and facilities management; information resources management; management practices and standards; and communications and trust.

  7. Money Market Operations in FY2000

    OpenAIRE

    Open Market Operations Division

    2001-01-01

    In FY2000, the Bank of Japan changed the level of its interest rate target on two occasions, and switched its operating target from the overnight call rate to the aggregate balance of current account deposits held at the Bank. Furthermore, facing a major change to the settlement system with the introduction of RTGS (real-time gross settlement) for current accounts at the Bank and JGSs, the Bank realized the importance for the Bank's market operations to be both timely and flexible as ever bef...

  8. Food safety

    Science.gov (United States)

    ... safety URL of this page: //medlineplus.gov/ency/article/002434.htm Food safety To use the sharing features on this page, please enable JavaScript. Food safety refers to the conditions and practices that preserve the quality of food. These practices prevent contamination and foodborne ...

  9. Disability Compensation and Patient Expenditures: FY2000 to FY2013

    Data.gov (United States)

    Department of Veterans Affairs — This report contains FY2000 through FY2013 data on disability compensation expenditures and recipients and on VA healthcare system patients and patient expenditures.

  10. Federal Geothermal Research Program Update, FY 2000

    Energy Technology Data Exchange (ETDEWEB)

    Renner, Joel Lawrence

    2001-08-01

    The Department of Energy's Geothermal Program serves two broad purposes: 1) to assist industry in overcoming near-term barriers by conducting cost-shared research and field verification that allows geothermal energy to compete in today's aggressive energy markets; and 2) to undertake fundamental research with potentially large economic payoffs. The four categories of work used to distinguish the research activities of the Geothermal Program during FY 2000 reflect the main components of real-world geothermal projects. These categories form the main sections of the project descriptions in this Research Update. Exploration Technology research focuses on developing instruments and techniques to discover hidden hydrothermal systems and to explore the deep portions of known systems. Research in geophysical and geochemical methods is expected to yield increased knowledge of hidden geothermal systems. Reservoir Technology research combines laboratory and analytical investigations with equipment development and field testing to establish practical tools for resource development and management for both hydrothermal reservoirs and enhanced geothermal systems. Research in various reservoir analysis techniques is generating a wide range of information that facilitates development of improved reservoir management tools. Drilling Technology focuses on developing improved, economic drilling and completion technology for geothermal wells. Ongoing research to avert lost circulation episodes in geothermal drilling is yielding positive results. Conversion Technology research focuses on reducing costs and improving binary conversion cycle efficiency, to permit greater use of the more abundant moderate-temperature geothermal resource, and on the development of materials that will improve the operating characteristics of many types of geothermal energy equipment. Increased output and improved performance of binary cycles will result from investigations in heat cycle research.

  11. FY 2000 Immediate-effect type project for research and development for international standards supporting information technology industries. Standardization of the machine monitoring technologies of the next generation for protecting safety of personnel; 2000 nendo joho sangyo shien sokkogata kokusai hyojun kaihatsu jigyo seika hokokusho. Hito no anzen wo mamoru jisedai kikai kanshi gijutsu no hyojunka

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    This project is aimed at establishing the international standards for the mechanical safety area. Described herein are the FY 2000 results of the developmental research on the machine monitoring devices of the next generation in which the image processing technologies are applied. The developed image sensors are the video camera and optical radar type sensor capable of scanning the three-dimensional space. The video camera functions self-confirmation that it is functioning without failure by the aid of the background reference pattern, and detects a person and machine when the pattern is hidden by them. The optical radar type sensor works to continuously confirm its performance by monitoring light reflected from the standard reflection body. The machine monitoring algorithms with the aid of the two-value images are also studied for e.g., judgment of stopping a machine by predicting that it will enter a closed space. The prototype monitor developed is subjected to various tests, including the tests of the individual device and assemblies in which it is incorporated, and the field tests in which it is incorporated in a machine in a commercial production line, to confirm that it can exhibit all of its required functions. (NEDO)

  12. Food Safety

    Science.gov (United States)

    ... or aluminum foil to keep the food from drying out. Eat any leftovers within 3 to 4 days or freeze them. Don't freeze any dishes that contain uncooked fruit or veggies, hard-cooked eggs, or mayonnaise. If ...

  13. Food Safety

    Science.gov (United States)

    ... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

  14. Food Safety

    Science.gov (United States)

    or fertilizers. Learn more about the costs and benefits of going organic for you and your family. To Ingredients Low-Risk Pesticides Organic Pesticide Ingredients Pesticide Incidents Human Exposure Pet Exposure veggies? Federal Pesticide Regulation Pesticides and Human Health Regulating Organic Food Production

  15. Inspector General, DOD, Oversight of the Audit of the FY 2000 Military Retirement Fund Financial Statements

    Science.gov (United States)

    2001-02-28

    statements and to report on the adequacy of internal controls and compliance with laws and regulations. We contracted the audit of the FY 2000 Military...performed on the oversight of the audit of the FY 2000 Military Retirement Fund Financial Statements.

  16. FY2000 Annual Self-Evaluation Report for the Pacific Northwest National Laboratory

    Energy Technology Data Exchange (ETDEWEB)

    RR Labarge

    2000-11-15

    This self-evaluation report offers a summary of results from FY2000 actions to achieve Pacific Northwest National Laboratory's strategy and provides an analysis of the state of their self-assessment process. The result of their integrated planning and assessment process identifies Laboratory strengths and opportunities for improvement. Critical elements of that process are included in this report; namely, a high-level summary of external oversight activities, progress against Operations Improvement Initiatives, and a summary of Laboratory strengths and areas for improvement developed by management from across the laboratory. Some key areas targeted for improvement in FY2001 are: systems approach to resource management; information protection; integrated safety management flow-down to the benchtop; cost management; integrated assessment; Price Anderson Amendments Act (PAAA) Program; and travel risk mitigation.

  17. FY2000 Hanford Technology Deployment Accomplishments Fact Sheets

    International Nuclear Information System (INIS)

    WIBLE, R.A.

    2001-01-01

    Cleaning up the Hanford Site is one of the top priorities for the U. S. Department of Energy. The department is continually looking for ways to expedite cleanup and reduce costs. During Fiscal Year (FY) 2000. Hanford Site staff deployed 24 new technologies, which produced an estimated lifecycle cost savings of 479 million dollars. This is a clear indicator of the impacts new technology has had and will have on the cleanup efforts. The Hanford Site cleanup is focused on the following: Restoring the Columbia River Corridor; Building and operating the tank waste treatment complex to complete the cleanup of highly radioactive tank waste at Hanford; and Transitioning the Central Plateau. Applying innovative science and technology from national laboratories, universities, and private industry is critical to our complex cleanup mission. The 24 new technologies deployed in FY 2000 are significantly higher than our goal of 14 technological deployments. Eleven of these technologies supported restoring the Columbia River Corridor, and seven were involved with the remediation of radioactive tank waste. These deployments produced valuable information to determine the effectiveness of the new technologies in the field and the efficiencies gained over existing cleanup methods. In several cases, the technology deployed presented a solution to a problem where a clear path of remediation had not yet been determined. New and innovative technologies will play a significant role in the cleanup of the Hanford Site and enable remediation to be done more efficiently. Technology is being developed at a staggering pace. This requires excellent communication throughout the scientific and industry arenas. To effect this communication, we have implemented a technology needs process in conjunction with the multi-year work planning process. Through the combination of these two processes, technology developments and deployments address the near-term technology needs and enable us to plan for the

  18. Environmental Systems Research and Analysis FY 2000 Annual Report

    Energy Technology Data Exchange (ETDEWEB)

    David L. Miller; Castle, Peter Myer; Steven J. Piet

    2001-01-01

    The Environmental Systems Research (ESR) Program, a part of the Environmental Systems Research and Analysis (ESRA) Program, was implemented to enhance and augment the technical capabilities of the INEEL. Strengthening the Technical capabilities of the INEEL will provide the technical base to serve effectively as the Environmental Management Laboratory for the Office of Environmental Management (EM). This is a progress report for the third year of the ESR Program (FY 2000). A report of activities is presented for the five ESR research investment areas: (1) Transport Aspects of Selective Mass Transport Agents, (2) Chemistry of Environmental Surfaces, (3) Materials Dynamics, (4) Characterization Science, and (5) Computational Simulation of Mechanical and Chemical Systems. In addition to the five technical areas, the report describes activities in the Science and Technology Foundations element of the program, e.g., interfaces between ESR and the EM Science Program (EMSP) and the EM Focus Areas. The five research areas are subdivided into 18 research projects. FY 2000 research in these 18 projects has resulted in more than 50 technical papers that are in print, in press, in review, or in preparation. Additionally, more than 100 presentations were made at professional society meetings nationally and internationally. Work supported by this program was in part responsible for one of our researchers, Dr. Mason Harrup, receiving the Department of Energy’s “Bright Light” and “Energy at 23” awards. Significant accomplishments were achieved. Non-Destructive Assay hardware and software was deployed at the INEEL, enhancing the quality and efficiency of TRU waste characterization for shipment. The advanced tensiometer has been employed at numerous sites around the complex to determine hydrologic gradients in variably saturated vadose zones. An ion trap, secondary ion mass spectrometer (IT-SIMS) was designed and fabricated to deploy at the INEEL site to measure the

  19. Fires and Food Safety

    Science.gov (United States)

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

  20. 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.

  1. Journal Vouchers for FY 2000 Department of the Navy General Fund Financial Reporting

    National Research Council Canada - National Science Library

    2001-01-01

    ...) General Fund Financial Statements. The previous reports discuss accounting entries supporting Marine Corps reporting and our endorsement of he Naval Audit Service disclaimer of opinion on the FY 2000 Navy General Fund financial statements...

  2. Accounting Entries Made in Compiling the FY 2000 Air Force General Funds Financial Statements

    National Research Council Canada - National Science Library

    2001-01-01

    ... to the Office of Management and Budget. This audit is one in a series of audits of accounting entries made by the Defense Finance and Accounting Service in preparing the FY 2000 financial statements for DoD...

  3. Compilation of the FY 2000 Navy Working Capital Fund Financial Statements

    National Research Council Canada - National Science Library

    Granetto, Paul

    2001-01-01

    ... to the Office of Management and Budget. This is the fifth and final report on our audit work on the FY 2000 Navy Working Capital Fund Financial Statements and related controls and supporting financial data...

  4. 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.

  5. 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...

  6. FY 2000 Saltcake Dissolution and Feed Stability Workshop

    International Nuclear Information System (INIS)

    Hunt, R.D.; McGinnis, C.P.; Weber, C.F.; Welch, T.D.; Jewett, J.R.

    2000-01-01

    The Tanks Focus Area (TFA) continues to work closely with the Office of River Protection (ORP) to better understand the chemistry involved with the retrieval, transport, and pretreatment of nuclear wastes at Hanford. Since a private contractor is currently responsible for the pretreatment and immobilization activities in this remediation effort, the TFA has concentrated on saltcake dissolution and waste transport at the request of the ORP. Researchers at Hanford have performed a series of dissolution experiments on actual saltcake samples. Staff members at Mississippi State University (MSU) continue to model the dissolution results with the Environmental Simulation Program (ESP), which is used extensively by ORP personnel. Several ways to improve the predictive capabilities of the ESP were identified. Since several transfer lines at Hanford have become plugged, TFA tasks at AEA Technologies, Florida International University (FIU), MSU, and Oak Ridge National Laboratory (ORNL) are investigating the behavior of the supernatants and slurries during transport. A combination of experimental and theoretical techniques is used to study the transport chemistry. This effort is expected to develop process control tools for waste transfer. The results from these TFA tasks were presented to ORP personnel during the FY 2000 Saltcake Dissolution and Feed Stability Workshop, which was held on May 16-17 in Richland, Washington. The minutes from this workshop are provided in this report

  7. FY 2000 research cooperation project on plastic processing technology/quality inspection technology

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    For the purpose of improving the production technology of plastic products in Saudi Arabia, the joint development was made of the formation technology/quality inspection technology of agricultural use and food packaging use polyolefin film optimum to environmental conditions of the site, in the light of the needs there, and the FY 2000 results were reported. In the field survey/joint study, for the xenon type weather resistant testing machine and the extruder of the inflation film forming machine which were transported from Japan, the following were carried out: confirmation of the situation of accepting them on the site, functional test of computer of the extruder, installation of the machine testing weather resistance, and the trial operation. In the domestic support study, the extrusion test at laboratory was conducted using the polyethylene resin produced on the site to acquire the basic data for formation stability. Further, the film formation test was made using the equipment with the same specifications as those of the equipment introduced to the site to study the performance of screw extrusion and the formation stability of film. Also conducted were the analytical test/quality evaluation of resin materials/film. (NEDO)

  8. FY 2000 Project of international clean energy network using hydrogen conversion (WE-NET)

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Described herein are the FY 2000 results of the research and development project aimed at construction of the international clean energy network using hydrogen conversion (WE-NET). The projects include 12 tasks; system evaluation for, e.g., optimum scenario for introduction of hydrogen energy; experiments for hydrogen safety; study on the international cooperation for WE-NET; development of power generation technology using a 100kW cogeneration system including hydrogen-firing diesel engine; developmental research on vehicles driven by a hydrogen fuel cell system; developmental research on the basic technologies for PEFC utilizing pure hydrogen; developmental research on a 30Nm{sup 3}/hour hydrogen refueling station for vehicles; developmental research on hydrogen production technology; developmental research on hydrogen transportation and storage technology, e.g., liquid hydrogen pump; research and development of the databases of and processing technology for cryogenic materials exposed to liquid hydrogen; developmental research on hydrogen absorbing alloys for small-scale hydrogen transportation and storage systems; and study on innovative and leading technologies. (NEDO)

  9. Environmental Systems Research Candidates Program--FY2000 Annual report

    Energy Technology Data Exchange (ETDEWEB)

    Piet, Steven James

    2001-01-01

    The Environmental Systems Research Candidates (ESRC) Program, which is scheduled to end September 2001, was established in April 2000 as part of the Environmental Systems Research and Analysis Program at the Idaho National Engineering and Environmental Laboratory (INEEL) to provide key science and technology to meet the clean-up mission of the U.S. Department of Energy Office of Environmental Management, and perform research and development that will help solve current legacy problems and enhance the INEEL’s scientific and technical capability for solving longer-term challenges. This report documents the progress and accomplishments of the ESRC Program from April through September 2000. The ESRC Program consists of 24 tasks subdivided within four research areas: A. Environmental Characterization Science and Technology. This research explores new data acquisition, processing, and interpretation methods that support cleanup and long-term stewardship decisions. B. Subsurface Understanding. This research expands understanding of the biology, chemistry, physics, hydrology, and geology needed to improve models of contamination problems in the earth’s subsurface. C. Environmental Computational Modeling. This research develops INEEL computing capability for modeling subsurface contaminants and contaminated facilities. D. Environmental Systems Science and Technology. This research explores novel processes to treat waste and decontaminate facilities. Our accomplishments during FY 2000 include the following: • We determined, through analysis of samples taken in and around the INEEL site, that mercury emissions from the INEEL calciner have not raised regional off-INEEL mercury contamination levels above normal background. • We have initially demonstrated the use of x-ray fluorescence to image uranium and heavy metal concentrations in soil samples. • We increased our understanding of the subsurface environment; applying mathematical complexity theory to the problem of

  10. FOOD QUALITY MANAGEMENT AND SAFETY

    OpenAIRE

    Rizwana Khatoon; Debkumar Chakraborty; R.C. Chandni; Amar Sankar; A.V. Raghu

    2017-01-01

    Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP ...

  11. Microbial safety of foods

    International Nuclear Information System (INIS)

    Bandekar, J.R.

    2013-01-01

    , antibiotic resistance patterns as well as for pulse field gel electrophoresis (PFGE) patterns. The existing culture based methods for detection of the pathogens in foods are laborious and time consuming and there is a need for rapid and sensitive methods for the detection of pathogens. We have developed nested PCR method for the detection of Salmonella from foods. The radiation doses for the elimination of these pathogens from various foods have also been optimized for ensuring their safety. Details of detection methods, characteristics of the pathogens isolated from Indian foods and the establishment of optimum radiation dose for the complete elimination of these pathogens will be discussed. (author)

  12. Food irradiation: its role in food safety

    Energy Technology Data Exchange (ETDEWEB)

    Qureshi, R U

    1986-12-31

    There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

  13. Food irradiation: its role in food safety

    International Nuclear Information System (INIS)

    Qureshi, R. U.

    1985-01-01

    There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

  14. APPLIED FARM FOOD SAFETY

    OpenAIRE

    Ender, Judit; Mikaczo, Andrea

    2008-01-01

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

  15. 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...

  16. Reviews on Food Safety

    International Nuclear Information System (INIS)

    Wilkins, E.

    2004-01-01

    Food safety is an increasing concern. The desire for rapid, specific methods for the detection of viable potential pathogens has grown into a necessity. Microbial contamination of meat, fresh fruits, and vegetables has become a mounting concern during the last decade due to emphasis on their importance in a healthy diet and the recognition of new food borne pathogens such as Campylobacter jejuni, Escherichia coli 0157:H7, and Listeria monocytogenes. This paper presents an overview of different commercial techniques for identification of bacteria such as: III-nitride on Silicon Chips for detection of live bacteria, Optical Biosensors, Piezoelectric-based acoustic wave devices, Electrochemical Biosensors, Immunogenic Techniques, Polymerase chain reaction

  17. Reviews on Food Safety

    Energy Technology Data Exchange (ETDEWEB)

    Wilkins, E [Department of Chemical and Nuclear Engineering. University orNew Mexico. 209 Farris Engineering Center. Albuquerque. NM 117131 (Ukraine)

    2004-07-01

    Food safety is an increasing concern. The desire for rapid, specific methods for the detection of viable potential pathogens has grown into a necessity. Microbial contamination of meat, fresh fruits, and vegetables has become a mounting concern during the last decade due to emphasis on their importance in a healthy diet and the recognition of new food borne pathogens such as Campylobacter jejuni, Escherichia coli 0157:H7, and Listeria monocytogenes. This paper presents an overview of different commercial techniques for identification of bacteria such as: III-nitride on Silicon Chips for detection of live bacteria, Optical Biosensors, Piezoelectric-based acoustic wave devices, Electrochemical Biosensors, Immunogenic Techniques, Polymerase chain reaction.

  18. 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 ...

  19. [Food safety of GMOs].

    Science.gov (United States)

    Joudrier, P

    2009-01-01

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

  20. Preharvest food safety.

    Science.gov (United States)

    Childers, A B; Walsh, B

    1996-07-23

    Preharvest food safety is essential for the protection of our food supply. The production and transport of livestock and poultry play an integral part in the safety of these food products. The goals of this safety assurance include freedom from pathogenic microorganisms, disease, and parasites, and from potentially harmful residues and physical hazards. Its functions should be based on hazard analysis and critical control points from producer to slaughter plant with emphasis on prevention of identifiable hazards rather than on removal of contaminated products. The production goal is to minimize infection and insure freedom from potentially harmful residues and physical hazards. The marketing goal is control of exposure to pathogens and stress. Both groups should have functional hazard analysis and critical control points management programs which include personnel training and certification of producers. These programs must cover production procedures, chemical usage, feeding, treatment practices, drug usage, assembly and transportation, and animal identification. Plans must use risk assessment principles, and the procedures must be defined. Other elements would include preslaughter certification, environmental protection, control of chemical hazards, live-animal drug-testing procedures, and identification of physical hazards.

  1. Food Safety for Transplant Recipients

    Science.gov (United States)

    ... became ill from food you ate in a restaurant or other food establishment. • The health department staff ... to 4 p.m. Eastern Time. • An extensive selection of timely food safety messages is also available ...

  2. Annual report of JMTR, No.15. FY2000. April 1, 2000-March 31, 2001

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-02-01

    During the FY2000 (April 2000 to March 2001), the JMTR (Japan Materials Testing Reactor) was operated in 6 operation cycles (130 days) for irradiation studies on the IASCC of the LWR materials, development of actinide contained uranium-hydride fuels, development of fusion blanket materials, and so on. The total number of capsules and hydraulic rabbis irradiated were 132 and 79, respectively. Technology development programs were conducted in the following fields. As concerning to the utilization of JMTR, a irradiation facility for the IASCC studies, irradiation capsules for RPV surveillance specimen and automatic temperature control system for irradiation capsules were developed. New efficient production process was developed for pebble type tritium breeder material for fusion reactor blanket, and tritium generation/recovery behavior under irradiation was investigated using pebble packed test piece. This report summarizes these activities performed in the department of JMTR during the FY2000. (author)

  3. 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.

  4. 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...

  5. Fight Bac! | Partnership for Food Safety Education

    Science.gov (United States)

    Fight Bac! Fight Bac! Fight Bac! Partnership for Food Safety Education Supporting consumers to & Symptoms Food Safety Glossary Food Safety Education Food Safety Education Month 2017 Don't Wing Spanish Resources Food Safety Education Food Safety Education Month 2017 Don't Wing It The Story of Your

  6. Annual report of STACY operation in FY.2000. Experiments on neutron-interacting systems with two slab-shaped core tanks and 10% enriched uranyl nitrate solution. 2. Contract research

    Energy Technology Data Exchange (ETDEWEB)

    Onodera, Seiji; Hirose, Hideyuki; Izawa, Kazuhiko [Japan Atomic Energy Research Inst., Tokai, Ibaraki (Japan). Tokai Research Establishment] [and others

    2001-09-01

    Criticality experiments on neutron-interacting systems have been performed since FY.1999 at STACY (Static Experiment Critical Facility) in NUCEF (Nuclear Fuel Cycle Safety Engineering Research Facility). In the experiments two slab-shaped core tanks and 10% enriched uranyl nitrate solution were used. The dimension of the core tanks is 35 cm in thickness, 70 cm in width and 150 cm in height. In FY.2000, the reactivity effect of neutron-isolating materials, such as polyethylene and concrete, and neutron absorbers made of hafnium and cadmium, which were placed between those two core tanks, was determined by the experiments. This report summarizes the data on the operation and the fuel management for the 57 experiments conducted in FY.2000. (author)

  7. Alternative food safety intervention technologies

    Science.gov (United States)

    Alternative nonthermal and thermal food safety interventions are gaining acceptance by the food processing industry and consumers. These technologies include high pressure processing, ultraviolet and pulsed light, ionizing radiation, pulsed and radiofrequency electric fields, cold atmospheric plasm...

  8. Animal Cloning and Food Safety

    Science.gov (United States)

    ... Products For Consumers Home For Consumers Consumer Updates Animal Cloning and Food Safety Share Tweet Linkedin Pin ... safe to eat as food from conventionally bred animals. This conclusion stems from an extensive study of ...

  9. 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. Copyright 2010 Elsevier B.V. All rights reserved.

  10. One health and food safety

    DEFF Research Database (Denmark)

    Wielinga, Peter; Schlundt, Jørgen

    2014-01-01

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

  11. 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. © 2014 Society of Chemical Industry.

  12. 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...... is distinguished from news with temporary impact. The Danish demand for pasteurized versus shell eggs is used as an illustrative case. Findings – Negative safety news about one product variety can provide significant stimulation to the demand for safe varieties. Severe negative news about the safety of shell eggs...

  13. 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

  14. 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

  15. 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.

  16. Food Safety - Multiple Languages

    Science.gov (United States)

    ... dialect)) PDF Centers for Disease Control and Prevention French (français) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ... Water Safe After a Disaster or Emergency - français (French) HTML ... Centers for Disease Control and Prevention Haitian Creole (Kreyol ayisyen) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ...

  17. 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

  18. 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.

  19. 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

  20. Freezing and Food Safety

    Science.gov (United States)

    ... proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) ...

  1. GLOBAL CHANGE RESEARCH NEWS #8: OUR CHANGING PLANET: THE FY2000 U.S. GLOBAL CHANGE RESEARCH PROGRAM

    Science.gov (United States)

    This edition of Global Change Research News focuses on the publication of the new OurChanging Planet: The FY2000 U.S. Global Change Research Program. This annual report to the Congress was prepared under the auspices ofthe President's National Science and Technology Council. It...

  2. 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...... appropriate risk mitigation measures through the food chain, not least in the domestic kitchen. However, factors related to consumer psychology may increase the risks to consumers as they produce barriers to self-protective behaviours (Frewer & Fischer, in press; Worsfold & Griffith, 1997). In contrast...

  3. Food safety and consumer behaviour

    DEFF Research Database (Denmark)

    Frewer, Lynn; Fischer, Arnout; Scholderer, Joachim

    2005-01-01

    , 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......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...... appropriate risk mitigation measures through the food chain, not least in the domestic kitchen. However, factors related to consumer psychology may increase the risks to consumers as they produce barriers to self-protective behaviours (Frewer & Fischer, in press; Worsfold & Griffith, 1997). In contrast...

  4. Safety evaluation of food flavorings

    International Nuclear Information System (INIS)

    Schrankel, Kenneth R.

    2004-01-01

    Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, and are used in very low levels in foods and beverages resulting in very low levels of human exposure or consumption. Today, the overwhelming regulatory trend is a positive list of flavoring substances, e.g. substances not listed are prohibited. Flavoring substances are added to the list following a safety evaluation based on the conditions of intended use by qualified experts. The basic principles for assessing the safety of flavoring ingredients will be discussed with emphasis on the safety evaluation of flavoring ingredients by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) and the US Flavor and Extract Manufacturers Expert Panel (FEXPAN). The main components of the JECFA evaluation process include chemical structure, human intake (exposure), metabolism to innocuous or harmless substances, and toxicity concerns consistent with JECFA principles. The Flavor and Extract Manufacturers Association (FEMA) evaluation is very similar to the JECFA procedure. Both the JECFA and FEMA evaluation procedures are widely recognized and the results are accepted by many countries. This implies that there is no need for developing countries to conduct their own toxicological assessment of flavoring ingredients unless it is an unique ingredient in one country, but it is helpful to survey intake or exposure assessment. The global safety program established by the International Organization of Flavor Industry (IOFI) resulting in one worldwide open positive list of flavoring substances will be reviewed

  5. 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

  6. 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.

  7. Agriculture, pesticides, food security and food safety

    International Nuclear Information System (INIS)

    Carvalho, Fernando P.

    2006-01-01

    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

  8. GM Food. Fundamental safety principles

    Directory of Open Access Journals (Sweden)

    Lorena GALLARDO

    2017-08-01

    Full Text Available This paper aims to provide a concise exposition of some of the most basic legal principles linked to the process of evaluation of genetically modified food safety, revealing their most salient features and also highlighting the deficiencies that some of them bring along in their application to the products under study.

  9. Inspector General, DoD, Oversight of the Army Audit Agency Audit of the FY 2000 Army Working Capital Fund Financial Statements

    National Research Council Canada - National Science Library

    2001-01-01

    Our objectives were to oversee the Army Audit Agency audit of the FY 2000 Department of the Army Working Capital Fund financial statements to verify whether we can rely on their work and to determine...

  10. Accounting Entries Made in Compiling the FY 2000 Financial Statements for the Working Capital Funds of the Air Force and Other Defense Organizations

    National Research Council Canada - National Science Library

    2001-01-01

    .... This audit is one in a series of audits of department-level accounting entries made by the Defense Finance and Accounting Service in preparing the FY 2000 financial statements for DoD reporting entities...

  11. Analysis of Well ER-EC-2a Testing, Western Pahute Mesa-Oasis Valley FY 2000 Testing Program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-EC-2a during the Western Pahute Mesa - Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program is documented in Appendix A, Western Pahute Mesa - Oasis Valley, Well ER-EC-2a Data Report for Development and Hydraulic Testing.

  12. Analysis of well ER-18-2 testing, Western Pahute Mesa - Oasis Valley FY 2000 testing program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-18-2 during the Western Pahute Mesa - Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program is documented in Appendix A, Western Pahute Mesa - Oasis Valley, Well ER-18-2 Data Report for Development and Hydraulic Testing.

  13. Analysis of Well ER-EC-7 Testing, Western Pahute Mesa - Oasis Valley FY 2000 Testing Program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-EC-7 during the Western Pahute Mesa - Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program was documented in Appendix A, Western Pahute Mesa - Oasis Valley, Well ER-EC-7 Data Report for Development and Hydraulic Testing.

  14. Analysis of Well ER-EC-8 testing, Western Pahute Mesa-Oasis Valley FY 2000 testing program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-EC-8 during the Western Pahute Mesa - Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program is documented in Appendix A, Western Pahute Mesa-Oasis Valley, Well ER-EC-8 Data Report for development and Hydraulic Testing.

  15. Analysis of Well ER-EC-4 Testing, Western Pahute Mesa-Oasis Valley FY 2000 Testing Program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-EC-4 during the Western Pahute Mesa-Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program is documented in Appendix A, Western Pahute Mesa - Oasis Valley, Well ER-EC-4 Data Report for Development and Hydraulic Testing.

  16. Analysis of Well ER-EC-5 Testing, Western Pahute Mesa-Oasis Valley FY 2000 Testing Program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-EC-5 during the Western Pahute Mesa - Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program is documented in Appendix A, Western Pahute Mesa - Oasis Valley, Well ER-EC-5 Data Report for Development and Hydraulic Testing.

  17. Analysis of Well ER-EC-6 Testing, Western Pahute Mesa - Oasis Valley FY 2000 Testing Program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-EC-6 during the Western Pahute Mesa-Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program is documented in Appendix A, Western Pahute Mesa-Oasis Valley, Well ER-EC-6 Data Report for Development and Hydraulic Testing.

  18. Analysis of Well ER-EC-1 Testing, Western Pahute Mesa-Oasis Valley FY 2000 Testing Program

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-09-30

    This report documents the analysis of the data collected for Well ER-EC-1 during the Western Pahute Mesa - Oasis Valley (WPM-OV) well development and testing program that was conducted during fiscal year (FY) 2000. The data collection for that program is documented in Appendix A, Western Pahute Mesa - Oasis Valley, Well ER-EC-1 Data Report for Development and Hydraulic Testing.

  19. Food Safety When Preparing Holiday Meals

    Science.gov (United States)

    ... Public Health Current: Remember Food Safety when Preparing Holiday Meals Services and Programs Regulation & Licensure Vital Records ... food safety is especially important as they prepare holiday meals. Many holiday dinners include meat and poultry, ...

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

    African Journals Online (AJOL)

    Philips Olusola

    public policies on food safety management. ... in the contemporary world and a significant factor in the reduction of productivity. There is some .... adduced to the views of the majority who considered food safety practices a big ..... Contingency.

  1. Food Safety: an Integral Part of Food Security

    International Nuclear Information System (INIS)

    Kilian, Lizette

    2012-01-01

    In recent years, many countries have developed integrated and harmonized food safety and quality control guidelines in accordance with national legislation and international standards to protect the health of consumers. But food safety standards alone are not enough. Radiation technology can complement and supplement existing technologies to ensure food security, safety and quality.

  2. 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.

  3. Plutonium stabilization and disposition focus area, FY 1999 and FY 2000 multi-year program plan

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-03-01

    Consistent with the Environmental Management`s (EM`s) plan titled, ``Accelerating Cleanup: Paths to Closure``, and ongoing efforts within the Executive Branch and Congress, this Multi-Year Program Plan (MYPP) for the Plutonium Focus Area was written to ensure that technical gap projects are effectively managed and measured. The Plutonium Focus Area (PFA) defines and manages technology development programs that contribute to the effective stabilization of nuclear materials and their subsequent safe storage and final disposition. The scope of PFA activities includes the complete spectrum of plutonium materials, special isotopes, and other fissile materials. The PFA enables solutions to site-specific and complex-wide technology issues associated with plutonium remediation, stabilization, and preparation for disposition. The report describes the current technical activities, namely: Plutonium stabilization (9 studies); Highly enriched uranium stabilization (2 studies); Russian collaboration program (2 studies); Packaging and storage technologies (6 studies); and PFA management work package/product line (3 studies). Budget information for FY 1999 and FY 2000 is provided.

  4. Plutonium stabilization and disposition focus area, FY 1999 and FY 2000 multi-year program plan

    International Nuclear Information System (INIS)

    1998-03-01

    Consistent with the Environmental Management's (EM's) plan titled, ''Accelerating Cleanup: Paths to Closure'', and ongoing efforts within the Executive Branch and Congress, this Multi-Year Program Plan (MYPP) for the Plutonium Focus Area was written to ensure that technical gap projects are effectively managed and measured. The Plutonium Focus Area (PFA) defines and manages technology development programs that contribute to the effective stabilization of nuclear materials and their subsequent safe storage and final disposition. The scope of PFA activities includes the complete spectrum of plutonium materials, special isotopes, and other fissile materials. The PFA enables solutions to site-specific and complex-wide technology issues associated with plutonium remediation, stabilization, and preparation for disposition. The report describes the current technical activities, namely: Plutonium stabilization (9 studies); Highly enriched uranium stabilization (2 studies); Russian collaboration program (2 studies); Packaging and storage technologies (6 studies); and PFA management work package/product line (3 studies). Budget information for FY 1999 and FY 2000 is provided

  5. Ernest Orlando Lawrence Berkeley National Laboratory Institutional Plan FY 2000-2004

    Energy Technology Data Exchange (ETDEWEB)

    Chartock, Mike (ed.); Hansen, Todd (ed.)

    1999-08-01

    The FY 2000-2004 Institutional Plan provides an overview of the Ernest Orlando Lawrence Berkeley National Laboratory (Berkeley Lab, the Laboratory) mission, strategic plan, initiatives, and the resources required to fulfill its role in support of national needs in fundamental science and technology, energy resources, and environmental quality. To advance the Department of Energy's ongoing efforts to define the Integrated Laboratory System, the Berkeley Lab Institutional Plan reflects the strategic elements of our planning efforts. The Institutional Plan is a management report that supports the Department of Energy's mission and programs and is an element of the Department of Energy's strategic management planning activities, developed through an annual planning process. The Plan supports the Government Performance and Results Act of 1993 and complements the performance-based contract between the Department of Energy and the Regents of the University of California. It identifies technical and administrative directions in the context of the national energy policy and research needs and the Department of Energy's program planning initiatives. Preparation of the plan is coordinated by the Office of Planning and Communications from information contributed by Berkeley Lab's scientific and support divisions.

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

    National Research Council Canada - National Science Library

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

    1996-01-01

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

  7. 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.…

  8. 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.

  9. Who regulates food? Australians' perceptions of responsibility for food safety.

    Science.gov (United States)

    Henderson, Julie; Coveney, John; Ward, Paul

    2010-01-01

    Food scares have diminished trust in public institutions to guarantee food safety. Food governance after the food scare era is concerned with institutional independence and transparency leading to a hybrid of public and private sector management and to mechanisms for consumer involvement in food governance. This paper explores Australian consumers' perceptions of who is, and should be responsible for food safety. Forty-seven participants were interviewed as part of a larger study on trust in the food system. Participants associate food governance with government, industry, and the individual. While few participants can name the national food regulator, there is a strong belief that the government is responsible for regulating the quality and safety of food. Participants are wary of the role of the food industry in food safety, believing that profit motives will undermine effective food regulation. Personal responsibility for food safety practices was also identified. While there are fewer mechanisms for consumer involvement and transparency built into the food governance system, Australian consumers display considerable trust in government to protect food safety. There is little evidence of the politicisation of food, reflecting a level of trust in the Australian food governance system that may arise from a lack of exposure to major food scares.

  10. New approaches to food safety economics

    NARCIS (Netherlands)

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

    2002-01-01

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

  11. Food Safety for People with Cancer

    Science.gov (United States)

    ... became ill from food you ate in a restaurant or other food establishment. The health department staff ... to 4 p.m. Eastern Time. An extensive selection of timely food safety messages is also available ...

  12. Food Safety for People with Diabetes

    Science.gov (United States)

    ... became ill from food you ate in a restaurant or other food establishment. • The health department staff ... to 4 p.m. Eastern Time. • An extensive selection of timely food safety messages is also available ...

  13. Food Safety: MedlinePlus Health Topic

    Science.gov (United States)

    ... Food and Drug Administration) Also in Spanish Animal Cloning and Food Safety (Food and Drug Administration) Chemicals ... Bethesda, MD 20894 U.S. Department of Health and Human Services National Institutes of Health Page last updated ...

  14. 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

  15. Microbial food safety - modeling and applications

    Science.gov (United States)

    Microbial food safety is a key issue for the food processing industry, and enhancing food safety is everyone’s responsibility from food producers to consumers. Financial losses to the economy due to foodborne illness are in the billions of dollars, annually. Foodborne illness can be caused by patho...

  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. Tank Waste Transport Stability: Summaries of Hanford Slurry and Salt-Solution Studies in FY 2000

    Energy Technology Data Exchange (ETDEWEB)

    Welch, T.D.

    2002-07-08

    This report is a collection of summary articles on FY 2000 studies of slurry transport and salt-well pumping related to Hanford tank waste transfers. These studies are concerned with the stability (steady, uninterrupted flow) of tank waste transfers, a subset of the Department of Energy (DOE) Tanks Focus Area Tank (TFA) Waste Chemistry effort. This work is a collaborative effort of AEA Technology plc, the Diagnostic Instrumentation and Analysis Laboratory at Mississippi State University (DIAL-MSU), the Hemispheric Center for Environmental Technology at Florida International University (HCET-FIU), Numatec Hanford Corporation (NHC), and the Oak Ridge National Laboratory (ORNL). The purpose of this report is to provide, in a single document, an overview of these studies to help the reader identify contacts and resources for obtaining more detailed information and to help promote useful interchanges between researchers and users. Despite over 50 years of experience in transporting radioactive tank wastes to and from equipment and tanks at the Department of Energy's Hanford, Savannah River, and Oak Ridge sites, waste slurry transfer pipelines and process piping become plugged on occasion. At Hanford, several tank farm pipelines are no longer in service because of plugs. At Savannah River, solid deposits in the outlet line of the 2H evaporator have resulted in an unplanned extended downtime. Although waste transfer criteria and guidelines intended to prevent pipeline plugging are in place, they are not always adequate. To avoid pipeline plugging in the future, other factors that are not currently embodied in the transfer criteria may need to be considered. The work summarized here is being conducted to develop a better understanding of the chemical and waste flow dynamics during waste transfer. The goal is to eliminate pipeline plugs by improving analysis and engineering tools in the field that incorporate this understanding.

  18. Applicaiton and characteristics of food irradiation on food safety

    International Nuclear Information System (INIS)

    Ha Yiming

    2010-01-01

    Irradiation is one of non-thermal processing technology. Physical, chemical and biology effects were induced by the interaction of ionization irradiation and materials and acting on materials or food, then, food molecular was modified by rays and the harmful substances in it degraded. Irradiation is an effective method to improve food safety and extend the shelf life of food. In the article, the status of food safety at home and abroad in recently years was summarized, and the characteristic and application areas of irradiation technology in food safety were synthetically analyzed. (author)

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

    Science.gov (United States)

    Ghosh, Dilip

    2014-08-01

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

  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. 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.

  2. European demands for food quality and safety

    OpenAIRE

    Bulatsyk, Sofiya; Yavorska, Nadiya

    2017-01-01

    In this article was investigated regulations and other normative documents of the European Union concerning food quality and safety and was arranged EU demands regards to food safety. There were determined the basic business concerns of the domestic enterprises in the process of manufacturing and marketing food products

  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. FY 2000 research cooperation project on plastic processing technology/quality inspection technology; 2000 nendo kenkyu kyoryoku jigyo. Plastic kako gijutsu hinshitsukensa gijutsu ni kansuru kenkyu kyoryoku

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    For the purpose of improving the production technology of plastic products in Saudi Arabia, the joint development was made of the formation technology/quality inspection technology of agricultural use and food packaging use polyolefin film optimum to environmental conditions of the site, in the light of the needs there, and the FY 2000 results were reported. In the field survey/joint study, for the xenon type weather resistant testing machine and the extruder of the inflation film forming machine which were transported from Japan, the following were carried out: confirmation of the situation of accepting them on the site, functional test of computer of the extruder, installation of the machine testing weather resistance, and the trial operation. In the domestic support study, the extrusion test at laboratory was conducted using the polyethylene resin produced on the site to acquire the basic data for formation stability. Further, the film formation test was made using the equipment with the same specifications as those of the equipment introduced to the site to study the performance of screw extrusion and the formation stability of film. Also conducted were the analytical test/quality evaluation of resin materials/film. (NEDO)

  5. 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.

  6. Food irradiation: Its role in food safety

    International Nuclear Information System (INIS)

    Qureshi, R.U.

    1985-01-01

    This document provides a brief overview of the process of food irradiation and describes the potential for food irradiation in the Asia-Pacific region. The advantages in controlling food-borne diseases and in promoting trade are discussed. 4 tabs

  7. CDC Vital Signs: Recipe for Food Safety

    Science.gov (United States)

    ... the Food Safety Modernization Act (FSMA) , so that food doesn't get contaminated in the first place. Reducing Listeria contamination of ready-to-eat meat and poultry products by following USDA guidance [ ...

  8. Impact of microbial distributions on food safety

    NARCIS (Netherlands)

    Bassett, J.; Jackson, T.; Jewell, K.; Jongenburger, I.; Zwietering, M.H.

    2010-01-01

    This document discusses mechanisms impacting on physical distributions of microorganisms in foods, characteristics and suitability of frequency distributions employed to model microbial distributions, and the impact of both physical and frequency distributions on illness risk and food safety

  9. Tucannon River spring chinook salmon captive brood program, FY 2000 annual report; ANNUAL

    International Nuclear Information System (INIS)

    Bumgarner, Joseph D.; Gallinat, Michael P.

    2001-01-01

    This report summarizes the objectives, tasks, and accomplishments of the Tucannon River spring chinook captive brood program from program inception (1997) through April 2001. The WDFW initiated a captive broodstock program in 1997. The overall goal of the Tucannon River captive broodstock program is for the short-term, and eventually long-term, rebuilding of the Tucannon River spring chinook salmon run, with the hope that natural production will eventually sustain itself. The project goal is to rear captive salmon to adults, spawn them, rear their progeny, and release approximately 150,000 smolts annually into the Tucannon River between 2003-2007. These smolt releases, in combination with the current hatchery supplementation program (132,000 smolts), and wild production, is expected to produce 600-700 returning adult spring chinook to the Tucannon River each year from 2005-2010. The Master Plan, Environmental Assessment, and most facility modifications at LFH were completed for the Tucannon River spring chinook captive broodstock program during FY2000 and FY2001. DNA samples collected since 1997 have been sent to the WDFW genetics lab in Olympia for baseline DNA analysis. Results from the genetic analysis are not available at this time. The captive broodstock program is planned to collect fish from five (1997-2001) brood years (BY). The captive broodstock program was initiated with 1997 BY juveniles, and the 2000 BY fish have been selected. As of April 30, 2001, WDFW has 172 BY 1997, 262 BY 1998, 407 BY 1999, and approximately 1,190 BY 2000 fish on hand at LFH. Twelve of 13 mature 97 BY females were spawned in 2000. Total eggtake was 14,813. Mean fecundity was 1,298 eggs/female based on 11 fully spawned females. Egg survival to eye-up was 47.3%. This low survival was expected for three year old captive broodstock females. As of April 30, 2001, WDFW has 4,211 captive broodstock progeny on hand. These fish will be tagged with blank wire tag without fin clips and

  10. Tucannon River Spring Chinook Salmon Captive Brood Program, FY 2000 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Bumgarner, Joseph D.; Gallinat, Michael P.

    2001-06-01

    This report summarizes the objectives, tasks, and accomplishments of the Tucannon River spring chinook captive brood program from program inception (1997) through April 2001. The WDFW initiated a captive broodstock program in 1997. The overall goal of the Tucannon River captive broodstock program is for the short-term, and eventually long-term, rebuilding of the Tucannon River spring chinook salmon run, with the hope that natural production will eventually sustain itself. The project goal is to rear captive salmon to adults, spawn them, rear their progeny, and release approximately 150,000 smolts annually into the Tucannon River between 2003-2007. These smolt releases, in combination with the current hatchery supplementation program (132,000 smolts), and wild production, is expected to produce 600-700 returning adult spring chinook to the Tucannon River each year from 2005-2010. The Master Plan, Environmental Assessment, and most facility modifications at LFH were completed for the Tucannon River spring chinook captive broodstock program during FY2000 and FY2001. DNA samples collected since 1997 have been sent to the WDFW genetics lab in Olympia for baseline DNA analysis. Results from the genetic analysis are not available at this time. The captive broodstock program is planned to collect fish from five (1997-2001) brood years (BY). The captive broodstock program was initiated with 1997 BY juveniles, and the 2000 BY fish have been selected. As of April 30, 2001, WDFW has 172 BY 1997, 262 BY 1998, 407 BY 1999, and approximately 1,190 BY 2000 fish on hand at LFH. Twelve of 13 mature 97 BY females were spawned in 2000. Total eggtake was 14,813. Mean fecundity was 1,298 eggs/female based on 11 fully spawned females. Egg survival to eye-up was 47.3%. This low survival was expected for three year old captive broodstock females. As of April 30, 2001, WDFW has 4,211 captive broodstock progeny on hand. These fish will be tagged with blank wire tag without fin clips and

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

    Science.gov (United States)

    Omari, Rose; Frempong, Godfred

    2016-03-01

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

  12. Food safety challenges associated with traditional foods of Turkey

    Directory of Open Access Journals (Sweden)

    Arzu CAGRI-MEHMETOGLU

    Full Text Available Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.

  13. Facts about food irradiation: Microbiological safety of irradiated food

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ''sub-sterilizing'' process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs

  14. 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...

  15. Shelf-Stable Food Safety

    Science.gov (United States)

    ... bulk quantities and are used by food manufacturers (noodle makers, bakers, etc.) or by institutional food service ( ... to preserve such food as dried soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen ...

  16. Feeding the planet: between food security and food safety.

    Directory of Open Access Journals (Sweden)

    Emanuela Scarpellini

    2014-07-01

    Full Text Available The issue of food is indeed a systemic problem involving fundamental aspects of the social, cultural and economic organisation of our planet. This paper focuses on the main aspects related to the concepts of food security and food safety. While the first problem mainly affects less developed countries, the second concerns diet in the developed world. They are influenced by important factors such as the structure of food distribution, the effective access to food resources, the lack of confidence about the safety of the products, and the different consumption behaviours affected by social, economic and religious factors.

  17. Global Food Safety?International Consumers? Rights?

    OpenAIRE

    Hussain, Malik Altaf

    2013-01-01

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

  18. FY 2000 report on the results of the model project on facilities for the effective utilization of industrial waste from industrial complex. Separate Volume 3; 2000 nendo Kogyo danchi sangyo haikibutsu yuko riyo setsubi model jigyo. Dai 3 Bunsatsu

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-03-01

    For the purpose of promoting the effective utilization of industrial waste as petroleum substitution energy resource and reducing the consumption of fossil fuels in Thailand, a model project on facilities for the effective utilization of industrial waste from industrial complex was worked on, and the FY 2000 results were reported. In Separate Volume 3, drawings of the following were included: furnace, free board spray nozzle, dispersion air nozzle, secondary burner, sand make-up conveyor, sand discharge gate, boiler, silencer for boiler safety valve, steam header, steam accumulator, gas cooling tower, refuse drainage storage tank, small sized drainage pump, pressure tank, flue gas duct, air damper, incombustible conveyor 2, sand circulation system bag filter, weighing bridge, fan starter panel, control panel, control panel, local switch box, distributed control system, field instrument, flue gas analyzer. (NEDO)

  19. Microbial safety of minimally processed foods

    National Research Council Canada - National Science Library

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

    2003-01-01

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

  20. U.S. Transportation Command's Reporting of Property, Plant, and Equipment Assets on the FY 2000 DoD Agency-Wide Financial Statements

    National Research Council Canada - National Science Library

    Granetto, Paul

    2001-01-01

    .... The accuracy of the $78 billion of property, plant, and equipment reported on the FY 2000 DoD Agency-Wide Financial Statements is essential to DoD receiving favorable audit opinions on its financial statements. The U.S...

  1. Food control concept: Food safety/ingestion issues

    International Nuclear Information System (INIS)

    Armstrong, B.

    1995-01-01

    This talk outlines the issues in food safety/ingestion in the case of radiation accidents at nuclear power plants and how emergency preparedness plans can/should be tailored. The major topics are as follows: In Washington: food safety/ingestion issues exist at transition between response and regulatory worlds; agricultural concerns; customer concerns; Three Mile Island: detailed maps; development of response procedures; development of tools; legal issues

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

    Science.gov (United States)

    Oplatowska-Stachowiak, Michalina; Elliott, Christopher T

    2017-02-11

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

  3. 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

  4. 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...

  5. Food Safety While Hiking, Camping and Boating

    Science.gov (United States)

    ... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...

  6. High Altitude Cooking and Food Safety

    Science.gov (United States)

    ... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...

  7. Food Safety Tips for College Students

    Science.gov (United States)

    ... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...

  8. 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.

  9. Psychological aspects of food safety risk perception

    DEFF Research Database (Denmark)

    Scholderer, Joachim

    signals, motivating approach. Novelty, and the detection of certain olfactory and visual cues associated with spoilage or contamination, act as orientation or threat signals and motivate closer inspection or avoidance. Anticipatory affects are an inherent part of these behaviour regulation systems...... 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...

  10. Food Irradiation: Microbiological Safety and Disinfestation

    International Nuclear Information System (INIS)

    Patterson, Margaret

    2005-09-01

    Irradiation can kill microorganisms, insects and parasites and this is a fundamental reason for applying the technology to improve the safety and quality of many foods and food products. This paper will discuss how various organisms can be affected by irradiation treatment. Factors affecting radiation sensitivity will also be discussed and how the use of irradiation in combination with other treatments can be beneficial in improving quality and safety

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

    OpenAIRE

    Kinsey, Jean D.

    2004-01-01

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

  12. Food Safety for Warmer Weather

    Science.gov (United States)

    ... fruits and vegetables. Avoid undercooked seafood, meats, and eggs. For safe cooking temperature, see Foodsafety.gov . Keep raw meat, poultry, seafood, and their juices away from other foods. Keep hot foods hot and ... pasteurized eggs and egg products. Report suspected foodborne illness to ...

  13. The safety of irradiated foods

    International Nuclear Information System (INIS)

    Selman, J.D.

    1988-01-01

    This state of the art outline review written for 'Food Manufacture' looks at the wholesomeness of irradiated foods, and makes a comparison with conventionally treated products. Topics mentioned are doses, radioresistance of microorganisms especially clostudium botulinum and the problem of bacterial toxins, storage conditions, nutrition, especially vitamin loss, and detection of irradiation. (U.K.)

  14. Case studies in food microbiology for food safety and quality

    National Research Council Canada - National Science Library

    Royal Society of Chemistry (Great Britain); Pawsey, Rosa K

    2002-01-01

    ... to engage in the learning process, and in so doing learn techniques for learning, and subsequently for applying knowledge. This has been more interesting for me, the teacher, and I think for the students too. This book has grown from my ten years teaching food microbiology and hygiene to post-graduate students in Food Safety and Control at South Bank University, London. It was the decade during which, in the UK, the national policies behind the management of food safety changed rapidly, and this me...

  15. Statistical aspects of food safety sampling

    NARCIS (Netherlands)

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

    2015-01-01

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

  16. The Application Of Women Towards Food Safety

    Directory of Open Access Journals (Sweden)

    Suzan Seren Karakus

    2012-12-01

    Full Text Available Objective: This study aims to determine the applications of women towards food safety during purchasing, preparing, cooking, storing foods and factors affecting these implementations. Tools and Method: The study included 300 women, who resided in Ankara, were randomly chosen, were volunteered to join study and were responsible for purchasing and preparing food. The survey used in the study consisted of sections as demographical information, food purchasing, food cooking, vehicle hygiene, and personal hygiene. The frequencies of women in implementing these practices towards women were scored and statistical operations were made according to these scores. Findings: 28.0% of the women participating in the study were high school graduate, and 44.3% of them were university graduate. Their average age was 35.43±11.39 years. The lower the ages of women were, the significantly higher their food purchasing scores (FPRS, food preparing scores (FPS, food storing score (FSS, personal hygiene score (PHS and total food security score (TFSS were (p< 0.05. The increase in the income levels of women results in the increase in FPS (p= 0.015 and vehicle hygiene score (VHS (p= 0.007. Statistically significant difference was found between education levels and FPRS and food cooking score (FCS (p< 0.005. Result: Educational and income levels of women affect their applications towards food safety. The individuals domestically responsible for food preparing require education to provide hygiene in food preparing, storing, etc. applications. Women should be given trainings about food safety and personal hygiene. [TAF Prev Med Bull 2012; 11(6.000: 651-660

  17. Optimized Evaluation System to Athletic Food Safety

    OpenAIRE

    Shanshan Li

    2015-01-01

    This study presented a new method of optimizing evaluation function in athletic food safety information programming by particle swarm optimization. The process of food information evaluation function is to automatically adjust these parameters in the evaluation function by self-optimizing method accomplished through competition, which is a food information system plays against itself with different evaluation functions. The results show that the particle swarm optimization is successfully app...

  18. 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.

  19. Probabilistic safety assessment for food irradiation facility

    International Nuclear Information System (INIS)

    Solanki, R.B.; Prasad, M.; Sonawane, A.U.; Gupta, S.K.

    2012-01-01

    Highlights: ► Different considerations are required in PSA for Non-Reactor Nuclear Facilities. ► We carried out PSA for food irradiation facility as a part of safety evaluation. ► The results indicate that the fatal exposure risk is below the ‘acceptable risk’. ► Adequate operator training and observing good safety culture would reduce the risk. - Abstract: Probabilistic safety assessment (PSA) is widely used for safety evaluation of Nuclear Power Plants (NPPs) worldwide. The approaches and methodologies are matured and general consensus exists on using these approaches in PSA applications. However, PSA applications for safety evaluation for non-reactor facilities are limited. Due to differences in the processes in nuclear reactor facilities and non-reactor facilities, the considerations are different in application of PSA to these facilities. The food irradiation facilities utilize gamma irradiation sources, X-ray machines and electron accelerators for the purpose of radiation processing of variety of food items. This is categorized as Non-Reactor Nuclear Facility. In this paper, the application of PSA to safety evaluation of food irradiation facility is presented considering the ‘fatality due to radiation overexposure’ as a risk measure. The results indicate that the frequency of the fatal exposure is below the numerical acceptance guidance for the risk to the individual. Further, it is found that the overall risk to the over exposure can be reduced by providing the adequate operator training and observing good safety culture.

  20. 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

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

    OpenAIRE

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

    2010-01-01

    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 restaur...

  2. Radiation processing of food to ensure food safety and security

    International Nuclear Information System (INIS)

    Gautam, Satyendra

    2016-01-01

    Radiation processing of food utilizes the controlled application of energy from ionizing radiations such as γ-rays , electrons and X-rays on food. Gamma-rays and X-rays are short wavelength radiations of the electromagnetic spectrum. The approved sources of gamma radiation for food processing are radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV) wherein the latter two are generated by machines using electricity. γ-radiation can penetrate deep into the food materials causing the desired effects. Irradiation works by disrupting the biological processes that lead to decay. While interacting with water and other biomolecules that constitute the food and living organisms, radiation energy is absorbed by these molecules. The interactions of radiation and radiolytic products of water with DNA impair the reproduction of microorganism and insects, and thus help in achieving the desired objectives pertaining to food safety and security

  3. 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 Contact Us Ask ... Reports Fact Sheets Food Defense and Emergency Response Food Safety Education FSIS ... Assistance Contact Centers Cooperative Agreements Email Subscription ...

  4. 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.

  5. Bioluminescence lights the way to food safety

    Science.gov (United States)

    Brovko, Lubov Y.; Griffiths, Mansel W.

    2003-07-01

    The food industry is increasingly adopting food safety and quality management systems that are more proactive and preventive than those used in the past which have tended to rely on end product testing and visual inspection. The regulatory agencies in many countries are promoting one such management tool, Hazard Analysis Critical Control Point (HACCP), as a way to achieve a safer food supply and as a basis for harmonization of trading standards. Verification that the process is safe must involve microbiological testing but the results need not be generated in real-time. Of all the rapid microbiological tests currently available, the only ones that come close to offering real-time results are bioluminescence-based methods. Recent developments in application of bioluminescence for food safety issues are presented in the paper. These include the use of genetically engineered microorganisms with bioluminescent and fluorescent phenotypes as a real time indicator of physiological state and survival of food-borne pathogens in food and food processing environments as well as novel bioluminescent-based methods for rapid detection of pathogens in food and environmental samples. Advantages and pitfalls of the methods are discussed.

  6. Decoupling from international food safety standards

    DEFF Research Database (Denmark)

    Mercado, Geovana; Hjortsø, Carsten Nico; Honig, Benson

    2018-01-01

    rural producers who, grounded in culturally-embedded food safety conceptions, face difficulties in complying. We address this gap here through a multiple case study involving four public school feeding programs that source meals from local rural providers in the Bolivian Altiplan. Institutional logics...... in the market. These include: (1) partial adoption of formal rules; (2) selective adoption of convenient rules; and (3) ceremonial adoption to avoid compliance. Decoupling strategies allow local actors to largely disregard the formal food safety regulations while accommodating traditional cultural practices...

  7. Food safety: correct information for pregnant women

    Directory of Open Access Journals (Sweden)

    Bartolomeo Griglio

    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.

  8. 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.

  9. National Center for Food Safety and Technology

    Science.gov (United States)

    2013-12-05

    on the Determination of Copper, Iron, Manganese and Zinc in Beef and Goat Liver American Chemical Society (ACS) – September, 2013 22. Meng Xu...addresses key food safety issues facing the country and supports the development of safe food with health-promoting properties from farm to fork. This...Reddy, Renate Reimschuessel. 2013. Proficiency Test on the Determination of Copper, Iron, Manganese and Zinc in Beef and Goat Liver American

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

    Directory of Open Access Journals (Sweden)

    Sikhiram N.

    2014-01-01

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

  11. Safety and nutritional adequacy of irradiated food

    International Nuclear Information System (INIS)

    1994-01-01

    The exposure of food to controlled levels of ionizing radiation has a number of beneficial effects, including delaying of ripening, inhibition of sprouting, and inactivation of insects, parasites, helminths, bacteria, moulds and yeasts. However, in general, governments have been slow to authorize the routine use of this technique of food processing, often because of a lack of understanding of what it entails, and a fear of untoward effects on the treated food. This report presents an up-to-date review of the many scientific studies that have been carried out on the safety and nutritional quality of irradiated food. Starting from a brief outlineof the history of food preservation, it goes on to consider in detail the chemistry and potential applications of food irradiation, and to discuss possible ways of determining whether food has been irradiated. Toxicological studies are reviewed, and the effects of irradiation on microorganisms and on the nutritional quality of the food itself are examined. The report concludes that food irradiation is a thoroughly tested technique, that it has not been shown to have any deleterious effects when performed in accordance with good manufacturing practice, and that it can help to ensure a safer and more plentiful food supply by extending shelf-life, eradicating pests and inactivating pathogens

  12. Food Safety Incidents, Collateral Damage and Trade Policy Responses: China-Canada Agri-Food Trade

    OpenAIRE

    Liu, Huanan; Hobbs, Jill E.; Kerr, William A.

    2008-01-01

    As markets become globalized, food safety policy and international trade policy are increasingly intertwined. Globalization also means that food safety incidents are widely reported internationally. One result is that food safety incidents can negatively impact products where no food safety issue exists as consumers lose trust in both foreign and domestic food safety institutions. While the policy framework for dealing with directly effected imported foods is well understood, how to deal with...

  13. 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

  14. IOT for Agriculture: Food Quality and Safety

    Science.gov (United States)

    Witjaksono, Gunawan; Abdelkreem Saeed Rabih, Almur; Yahya, Noorhana bt; Alva, Sagir

    2018-03-01

    Food is the main energy source for the living beings; as such food quality and safety have been in the highest demand throughout the human history. Internet of things (IOT) is a technology with a vision to connect anything at anytime and anywhere. Utilizing IOT in the food supply chain (FSC) is believed to enhance the quality of life by tracing and tracking the food conditions and live-sharing the obtained data with the consumers or the FSC supervisors. Currently, full application of IOT in the FSC is still in the developing stage and there is a big gap for improvements. The purpose of this paper is to explore the possibility of applying IOT for agriculture to trace and track food quality and safety. Mobile application for food freshness investigation was successfully developed and the results showed that consumer mobile camera could be used to test the freshness of food. By applying the IOT technology this information could be shared with all the consumers and also the supervisors.

  15. Health safety issues of synthetic food colorants.

    Science.gov (United States)

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

    2015-12-01

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

  16. Report of the review committee on evaluation of the research subjects in the field of advanced science research (FY2000)

    International Nuclear Information System (INIS)

    2000-10-01

    On the basis of the JAERI's Basic Guidelines for the Research Evaluation Methods and the Practices Manuals of the Institution Evaluation Committee, the Ad Hoc Review Committee composed of eight experts was set up under the Research Evaluation Committee of the JAERI in order to review the research themes completed in FY1999, those to be ended through FY2000, and those planned for five years starting in FY2001 in the Advanced Science Research Center. The Ad Hoc Review Committee meeting was held on July 17, 2000. According to the review methods including review items, points of review and review criteria, determined by the Research Evaluation Committee, the review was conducted based on the research result/plan documents submitted in advance and presentations by the Research Group Leaders. The review report was submitted to the Research Evaluation Committee for further review and discussions in its meeting held on August 31, 2000. The Research Evaluation Committee recognized the review results as appropriate. This report describes the review results. (author)

  17. 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

  18. 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

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

    African Journals Online (AJOL)

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

  1. The role of food irradiation in food safety and food security

    International Nuclear Information System (INIS)

    Kaeferstein, F.K.

    1996-01-01

    In view of the enormous health and economic consequences of foodborne diseases, the World Health Organization (WHO) encourages its Member States to consider all measures to eliminate or reduce foodborne pathogens in food an improve their supplies of safe and nutritious food. With the wholesomeness of irradiated food clearly established by extensive scientific studies, food irradiation has important roles to play in both ensuring food safety and reducing food losses. Food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (J.P.N.)

  2. Department of Defense In-House RDT&E Activities. FY2000 Management Analysis Report

    Science.gov (United States)

    2000-01-01

    meet all 1998 OSHA safety codes. Current capabilities housed within this laboratory facility include Nanotechnology (Quantum Dots), IR Technology (QWIPs...Some unique programs involve (a) bioengineering technology and nanotechnology that are breaking new ground to provide the technology for new advanced...development, test and evaluation of seawater desalination equipment and expeditionary water treatment devices for production of potable water

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. Food Safety Knowledge and Practices of Older Adult Participants of the Food Stamp Nutrition Education Program

    OpenAIRE

    Rasnake, Crystal Michelle

    2000-01-01

    The purpose of this study was to determine food safety knowledge and practices of older adult participants in the Food Stamp Nutrition Education Program (FSNEP) in Virginia. One hundred and sixty-five FSNEP participants were assigned to two possible intervention groups, group one received the food safety lesson from the Healthy Futures Series currently used in FSNEP, while group two received the food safety lesson plus an additional food safety video. FSNEP participants completed food safet...

  8. 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.

  9. A Study on University Student's Perception of Food Safety

    International Nuclear Information System (INIS)

    Koh, K.H.

    2007-01-01

    The present study compared the perception of food safety between students majoring in Food Science and Nutrition and other students who are ordinary food consumers. The importance of factors related to food safety was high in order of pesticide residue (45%), food additives (24%), food pathogens (15%), GM foods (7%), antibiotics (4%) and irradiated foods (4%), and no significant difference was observed according to major(p less than 0.10). Particularly with regard to irradiated food, students majoring in Food Science and Nutrition replied 'no hamful' (21%), 'harmful' (58%) or 'not sure' (21%), showing that more than half of them thought that irradiated food is harmful

  10. FY 2000 research cooperation project on the research cooperation for the commercialization of the waste water treatment technology for global warming prevention. Final report on subsidy work; NEDO kenkyu kyoryoku jigyo. Chikyu ondanka boshi haisui shori gijutsu no jitsuyoka ni kansuru kenkyu kyoryoku jose gyomu (Saishu hokokusho)

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    As to the commercialization of the waste water treatment technology for food plant, the research cooperation with Thailand was carried out from FY 1998 to FY 2000, and the results were summed up. In this project, the R and D were made for the following purposes: treatment of organic matters in waste water for reduction in water pollutants, recovery of the methane gas emitted in the atmosphere for the effective use, reduction in sludge generation in the anaerobic + aerobic treatment system, simplification of operation/maintenance of the system, reduction in running cost. In FY 1998, conducted were the design of the total process and the manufacture/construction of a part of the anaerobic treatment process. In FY 1999, conducted was the manufacture/construction of the total process including the aerobic treatment process. After the completion of the construction work, operational study was made. In FY 2000, the demonstrative operation was conducted at the demonstrative plant, and the technology transfer was made in terms of analysis of operational data, maintenance of equipment, operational management, etc. Further, the technical explanatory meeting such as seminar was held as activities for the spread of this technology. (NEDO)

  11. 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...

  12. Implementation of food safety management systems in the UK

    OpenAIRE

    Mensah, L. D.; Julien, D.

    2011-01-01

    This paper reports the first stage of work being undertaken to understand the factors that have impacted on the current state of food safety in the UK food manufacturing sector. The paper first explores developments in international food safety regulation in general and in particular, the UK. Using a survey and case study methodology, the paper examines the response of food manufacturing enterprises to food safety regulation, and uses statistical techniques to investigate th...

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

    Science.gov (United States)

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

    2014-11-01

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

  14. Restaurant Manager and Worker Food Safety Certification and Knowledge

    Science.gov (United States)

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

    2017-01-01

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

  15. 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.

  16. 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

  17. A macromarketing perspective on food safety regulation

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Aschemann-Witzel, Jessica

    2012-01-01

    of the major stakeholders in the Danish food marketing system. Adding to the literature on diffusion of regulatory initiatives, the analysis shows that the Danish ban on trans-fats had—and still has—an important impact on trans-fat regulation in other European and overseas countries. In the final section......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......). 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...

  18. 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.

  19. Food safety measurement issues. Way forward

    International Nuclear Information System (INIS)

    Venkatesh Iyengar

    2013-01-01

    Ensuring food safety (FS) is a persistent concern frequently faced by many countries. Safeguarding the quality of food that is fit for human consumption is the primary responsibility of the governmental regulatory agencies. For most part, agro-industries and food processors assume voluntary leadership for producing safe food. However, in the event of FS breach, the regulatory responsibility kicks into identify and rectify the situation. Notwithstanding whether it is the regulator or the industry that institutes the remedial action (e.g. improved hygiene and refined agricultural and manufacturing practices), the role of laboratory measurements is central in safeguarding the integrity of a functioning FS system. There are many analytical tools available to implement this task, such as validated analytical methods, natural matrix reference materials, field tested monitoring systems (proactive assessment) and effective surveillance systems (constant vigilance to prevent repeat safety violations). Way forward: existing FS tools are insufficient and should be strengthened with innovative approaches. Examples are: assembling swift intervention logistics to face FS breaches; rapid response systems including communication; robust metrology based measurement systems located at strategic locations in the country; and inter-disciplinary human resource to match the need for capacity development. These issues are discussed. (author)

  20. 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

  1. A review on food safety and food hygiene studies in Ghana

    OpenAIRE

    Ababio, P. F.; Lovatt, P.

    2015-01-01

    Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food born...

  2. 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 & ...

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

    African Journals Online (AJOL)

    Use of nanotechnology in food processing, packaging and safety – review. ... application of nanotechnology in food packaging and food contact materials, ... developing active antimicrobial and antifungal surfaces, and sensing as well as ...

  4. 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.

  5. Bull trout population assessment in the Columbia River Gorge/annual report fy2000; ANNUAL

    International Nuclear Information System (INIS)

    Byrne, Jim; McPeak, Ron

    2001-01-01

    We summarized existing knowledge regarding the known distribution of bull trout (Salvelinus confluentus) across four sub-basins in the Columbia River Gorge in Washington. The Wind River, Little White Salmon River, White Salmon River, and the Klickitat River sub-basins were analyzed. Cold water is essential to the survival, spawning, and rearing of bull trout. We analyzed existing temperature data, installed Onset temperature loggers in the areas of the four sub-basins where data was not available, and determined that mean daily water temperatures were and lt;15 C and appropriate for spawning and rearing of bull trout. We snorkel surveyed more than 74 km (46.25 mi.) of rivers and streams in the four sub-basins (13.8 km at night and 60.2 km during the day) and found that night snorkeling was superior to day snorkeling for locating bull trout. Surveys incorporated the Draft Interim Protocol for Determining Bull Trout Presence (Peterson et al. In Press). However, due to access and safety issues, we were unable to randomly select sample sites nor use block nets as recommended. Additionally, we also implemented the Bull Trout/Dolly Varden sampling methodology described in Bonar et al. (1997). No bull trout were found in the Wind River, Little White Salmon, or White Salmon River sub-basins. We found bull trout in the West Fork Klickitat drainage of the Klickitat River Sub-basin. Bull trout averaged 6.7 fish/100m(sup 2) in Trappers Creek, 2.6 fish/100m(sup 2) on Clearwater Creek, and 0.4 fish/100m(sup 2) in Little Muddy Creek. Bull trout was the only species of salmonid encountered in Trappers Creek and dominated in Clearwater Creek. Little Muddy Creek was the only creek where bull trout and introduced brook trout occurred together. We found bull trout only at night and typically in low flow regimes. A single fish, believed to be a bull trout x brook trout hybrid, was observed in the Little Muddy Creek. Additional surveys are needed in the West Fork Klickitat and mainstem

  6. 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

  7. FY 2000 project on the research cooperation for the environmental response type water resource effective utilization system; 2000 nendo kenkyu kyoryoku jigyo. Kankyo taiogata mizu shigen yuko riyo system ni kansuru kenkyu kyoryoku

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    For the purpose of prevention of water pollution, stable water supply in the Philippines, etc., developmental study was made of a waste water treatment/water recycling system, and the FY 2000 results were summed up. In the operational study of Pilot Plant 1, for the waste water in the papermaking process of used paper recycling plant, development was studied of a waste water treatment/water recycling system. There occurred problems on minuteness, outflow, etc. of anaerobic granules, but those were caused by malfunction of SS removal equipment at plant side. The problems were solved by increasing flocculation/precipitation facilities. As to Pilot Plant 2 of which the R and D are planned to be started in April 2001, the food processing plant was surveyed for study, and SYSCORE was selected. Relating to the waste water treatment test of Pilot Plant 2, researchers of the Industrial Technology Development Institute (ITDI) of the Philippines conducted it under the guidance of the experimental data analysis. Besides, the paper carried out the training for technology spread/acceptance, technology spread seminar, support study in Japan, etc. (NEDO)

  8. FY 2000 report on the results of the joint research - Field test project on the photovoltaic power generation for public facility use; 2000 nendo kyodokenkyu gyomu seika hokokusho. Kokyo shisetsu you taiyoko hatsuden field test jigyo

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-05-01

    The paper arranged the FY 2000 results of the field test on the photovoltaic power generation for public facility use, etc. This report described in detail the results obtained at 237 places including the following: Social Welfare Corp. Seimei-kai, Kobe City (Hyogo Prefecture), Iitaka Town of Iinan County (Mie Prefecture), Kyushu Electric Safety Association, Educational Corp. Kongo Gakuen, Social Welfare Corp. Izumi-kai, Educational Corp. Shiobara Ikuei-kai, Educational Corp. Aiko Gakuen, Social Welfare Corp. Tachibana-kai, Cooperative Association Co-op Kobe, Social Welfare Corp. Hoshizuki-no-sato, Tochigi-Fuji Industrial Co., Hirabayashi Section of Gamo Town of Gamo County (Shiga Prefecture), Yanagawa City (Fukuoka Prefecture), Imadate City of Imadate County (Fukui Prefecture), Osaka Prefecture, Yamanashi Prefecture, Utazu Town of Ayauta County (Kagawa Prefecture), Educational Corp. Fukuyama Gakuen, New Energy Business Cooperative Association, Meitec Corp., Shikoku Medicom Co., Shizen Kobo Co., Educational Corp. Horikoshi Gakuen, Matama Town of Nishi-Kunisaki County (Oita Prefecture), Nio Town of Mitoyo County (Kagawa Prefecture), Educational Corp. Koshien Gakuin, Sansei Giken Co., Mitsui Greenland Co., AWI Mach Co., Nagoya City and Educational Corp. Kibogaoka Gakuen. (NEDO)

  9. FY 2000 report on development of the infrastructure to promote use of fuel cells for automobiles. Standardization of FCEVs; 2000 nendo nenryo denchi fukyu kiban seibi jigyo jidoshayo nenryo denchi fukyu kiban seibi seika hokokusho. FCEV hyojunka

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Described herein are the results of the FY 2000 activities for standardization of fuel cell powered vehicles and development of the infrastructures related to participation in ISO. Fuel cell powdered vehicles are believed to be the most favored vehicles of the next generation for their low emissions and fuel efficiency. The world leading automakers, including Japanese makers, have announced plans to commercialize these vehicles in 2003 to 2004. Under these situations, the discussion has been initiated to move forward standardization of the fuel cell powdered vehicles at the international conferences, e.g., ISO (International Standardization Organization) and IEC (International Electrotechnical Commission). At ISO/TC22/SC21 (Electric Vehicles) for which the Japan Electric Vehicle Association (JEVA) is in charge as the domestic council, the proposal has been made and approved to begin working towards the standardization at the conference in November 1999. Consequently, FCEV special subcommittee consisting of public organizations (including academic organizations and Ministry of Economy, Trade and Industry), automakers, automotive parts manufacturers and other organizations related to the automotive industry has been established in February 2000 under the JEVA standardization section and started the activities. The Japanese proposals for safety and fuel cell vehicle terminology will be presented to the ISO meetings to be held in May 2001 in Tokyo. (NEDO)

  10. Enterococci in foods--a conundrum for food safety.

    Science.gov (United States)

    Franz, Charles M A P; Stiles, Michael E; Schleifer, Karl Heinz; Holzapfel, Wilhelm H

    2003-12-01

    Enterococci form part of the lactic acid bacteria (LAB) of importance in foods. They can spoil processed meats but they are on the other hand important for ripening and aroma development of certain traditional cheeses and sausages, especially those produced in the Mediterranean area. Enterococci are also used as human probiotics. However, they are important nosocomial pathogens that cause bacteraemia, endocarditis and other infections. Some strains are resistant to many antibiotics, but antibiotic resistance alone cannot explain the virulence of some of these bacteria. Virulence factors such as adhesins, invasins and haemolysin have been described. The role of enterococci in disease has raised questions on their safety for use in foods or as probiotics. Studies on the incidence of virulence traits among enterococcal strains isolated from food showed that some harbour virulence traits and generally, Enterococcus faecalis harbours more of them than Enterococcus faecium. Regulations in Europe stipulate that safety of probiotic or starter strains is the responsibility of the producer; therefore, each strain intended for such use should be carefully evaluated. For numerous questions, immediate answers are not fully available. It is therefore suggested that when considering an Enterococcus strain for use as a starter or probiotic culture, it is imperative that each particular strain should be carefully evaluated for the presence of all known virulence factors. Ideally, such strains should harbour no virulence determinants and should be sensitive to clinically relevant antibiotics. In general, E. faecium appears to pose a lower risk for use in foods, because these strains generally harbour fewer recognised virulence determinants than E. faecalis. Generally, the incidence of such virulence determinants among E. faecium strains is low, as compared to E. faecalis strains, probably as a result of the presence of pheromone-responsive plasmids.

  11. Consumer anxieties about food grain safety in China

    OpenAIRE

    Jackson, P.A.; Zhu, H.; Wang, W.

    2016-01-01

    China has a long history of eating staple plant foods which are mainly derived from food grains, especially rice and wheat. Food grain safety has been a worrying challenge on health and nutrition grounds in China, although evidence clearly suggests that expanding agricultural production is linked to reducing undernourishment. The focus of this study is to investigate consumers' anxieties about food grain safety in China. The nature and extent of consumer anxieties about grain safety, the caus...

  12. The contribution of food irradiation to food safety and food security

    International Nuclear Information System (INIS)

    Kaeferstein, F.K.

    1992-01-01

    One of the objectives of the World Health Organization (WHO) is to assist efforts throughout the world to provide safe and nutritious food supplies. However, the safety and nutritional quality, as well as the mere availability of our food, is constantly threatened by contamination, infestation and deterioration. The most recent addition to the list of food preserving methods is irradiation, i.e., processing of food to carefully measured amounts of ionizing radiation. The paper will highlight the contribution this technology is expected to make with regard to the prevention of foodborne diseases and food losses. (orig.) [de

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

    Science.gov (United States)

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

    2017-02-01

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

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

    OpenAIRE

    Ko, Wen-Hwa

    2015-01-01

    The relationships between the perceptions and practical implementation of food safety regulations by food suppliers in Taiwan were evaluated. A questionnaire survey was used to identify individuals who were full-time employees of the food supply industry with at least 3 months of experience. Dimensions of perceptions of food safety regulations were classified using the constructs of attitude of employees and corporate concern attitude for food safety regulation. The behavior dimension was cla...

  15. A survey of food safety training in small food manufacturers.

    Science.gov (United States)

    Worsfold, Denise

    2005-08-01

    A survey of food safety training was conducted in small food manufacturing firms in South Wales. Structured interviews with managers were used to collect information on the extent and level of food hygiene and HACCP training and the manager's perceptions of and attitude towards training. All the businesses surveyed had undertaken some hygiene training. Hygiene induction programmes were often unstructured and generally unrecorded. Low-risk production workers were usually trained on the job whilst high-care production staff were trained in hygiene to Level 1. Part-time and temporary staff received less training than full-timers. Regular refresher training was undertaken by less than half of the sample. None of the businesses made use of National Vocational Qualification (NVQ) qualifications. Over half of the managers/senior staff had undertaken higher levels of hygiene training and half had attended a HACCP course. Managers trained the workforce to operate the HACCP system. Formal training-related activities were generally only found in the larger businesses. Few of the manufacturers had made use of training consultants. Managers held positive attitudes towards training but most regarded it as operating expense rather than an investment. Resource poverty, in terms of time and money was perceived to be a major inhibiting factor to continual, systematic training.

  16. Safety assessment of foods derived from genetically modified crops

    NARCIS (Netherlands)

    Kleter, G.A.; Kuiper, H.A.

    2003-01-01

    The pre-market safety assessment of foods derived from genetically modified crops is carried out according to the consensus approach of "substantial equivalence", in other words: the comparative safety assessment. Currently, the safety assessment of genetically modified foods is harmonized at the

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

    Directory of Open Access Journals (Sweden)

    Vijay Kumar Chattu

    2015-12-01

    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

  18. 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.

  19. Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

    Science.gov (United States)

    Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

    2010-06-01

    Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

  20. Irradiation in combined treatments and food safety

    International Nuclear Information System (INIS)

    Lacroix Monique; Dussault Dominic; Turgis Melanie; Salmieri Stephane; Perlette Takala; Vu Dang Khanh; Ayari Samia

    2013-01-01

    Irradiation combined with other processes can contribute to insuring food safety to consumers and controlling severe losses during transportation and commercialisation. We have demonstrated that using in synergy with other treatments; a lower dose could be used to eliminate pathogenic bacteria and permit a better protection of the sensorial quality and to prolong the shelf life of foods. Results indicated that some bacteria are more sensitive to irradiation under modified atmosphere (MAP) and the presence of active compound can increase the bacterial radiosensitivity by more than 4 times under air and by more than 10 times under MAP. Mild heat treatment or addition of natural antimicrobial compounds before irradiation treatment has also permitted an increase of Bacillus cereus radiosensitization. An increase of the bacterial radiosensitization of 1.5 and 1.56 was respectively observed. The effectiveness of the use of edible coating containing natural antimicrobial compounds, modified atmosphere packaging (MAP) or mild treatment before irradiation treatment was demonstrated in order to inactivate Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Bacillus cereus growth or B. cereus spore germination, to increase the bacterial sensitivity to irradiation, to reduce the water loss and to extend the shelf life of the food when stored at 4 deg C. Also, the use of edible coating previously crosslinked by irradiation have permitted a better control of the active compounds release. Studies of combined treatments were used in ready to eat vegetables, fruits and meat products. (author)

  1. The chemical safety of irradiated foods

    International Nuclear Information System (INIS)

    Giddings, G.G.

    1990-01-01

    While animal feeding studies and other biological testing methods have contributed greatly to the establishment of the toxicological safety of irradiated foods, probably no other single factor has lent itself so conclusively to this end as the availability of an unprecedented volume of analytical chemistry data on radiolytic products generated in a variety of foods and their raw materials and ingredients, collected at laboratories worldwide over decades. Such direct analytical chemical evidence, backed up by a general knowledge of radiation chemistry of bio-organic materials has allowed regulatory scientists and other competent, qualified and objective interested parties to discern with a high degree of confidence what takes place chemically at the sub-molecular level, and in the parts-per-trillion range, as a result of food irradiation. Ironically, this has also opened the way for nonqualified, subjectively negatively biased individuals to, for example, grossly misrepresent such compounds as benzene and formaldehyde in this context in an alarmist fashion to anyone predisposed to listen

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

    Science.gov (United States)

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

    2016-08-01

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

  3. 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.

  4. 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...

  5. Traceability, Liability, and Incentives for Food Safety and Quality

    OpenAIRE

    Sébastien Pouliot; Daniel A. Sumner

    2008-01-01

    Recent food scares such as the discoveries of Bovine Spongiform Encephalopathy and E. coli-contaminated spinach have heightened interest in food traceability. Here, we show how exogenous increases in food traceability create incentives for farms and marketing firms to supply safer food by increasing liability costs. We model a stylized marketing chain composed of farms, marketers, and consumers. Unsafe food for consumers can be caused by either marketers or farms. We show that food safety dec...

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

    Directory of Open Access Journals (Sweden)

    Vijay Kumar Chattu

    2015-12-01

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

  7. 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.

  8. Alternative food safety intervention technologies: flash pasteurization of finfish

    Science.gov (United States)

    Alternative nonthermal and thermal food safety interventions are gaining acceptance by the food processing industry and consumers. These technologies include high pressure processing, ultraviolet and pulsed light, ionizing radiation, pulsed and radiofrequency electric fields, cold atmospheric plasm...

  9. FY 2000 report on the results of the project for the promotion of industrial technology development for the global environment. Project on the investigational research of high technology; 2000 nendo NEDO seika hokokusho. Chikyu kankyo sangyo gijutsu kaihatsu suishin jigyo - Sentan gijutsu chosa kenkyu jigyo

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    High-tech study was conducted for fields of CO2 fixation/effective utilization, technical development of low environmental load substances and technical development of environmentally friendly type production process, and the FY 2000 results were summarized. Out of the proposals for research projects collected in FY 1999, 25 projects that were recognized to be excellent were consigned to contract research. Research Institute of Innovative Technology for the Earth also selected 4 projects for research. Through research activities, 179 projects were made public, and 2 patents were applied for. The number of research themes was 29 including the following themes: development of food resource resistant to the future global environment, study on new circulation type polymer chemical recycling by bio-process, development of dioxin decomposition technology using artificial enzyme and absorption resin, design of rare metal free cathode substance for large lithium ion secondary battery, and reforming of carbon circulation system in the Australian desert by natural humus supply. (NEDO)

  10. Food quality and safety: Consumer perception and demand

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2005-01-01

    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......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...

  11. Food quality and safety: Consumer perception and demand

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2005-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Peter Zajác

    2010-07-01

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

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

    African Journals Online (AJOL)

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

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

    DEFF Research Database (Denmark)

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

    2006-01-01

    , former real or perceived food safety problems extended into food scares after extensive mass media coverage. A wide diversity of studies consistently report declining consumer confidence, deteriorating perception and decreasing consumption rates after exposure to adverse food-health communication. After......Introduction: The aim of this section is to describe the scope and objectives of this chapter on consumer perception of safety in the agri-food chain. Furthermore, the rationale for taking consumer behavioural issues into account in agri-food safety debates is provided. In order to shed some light...... on consumer behaviour with respect to food safety issues, this chapter both provides some basic principles of consumer behaviour and a selection of topical case studies. First, this chapter envisages introducing basic principles of consumer behaviour and consumer decision-making that are applicable in food...

  15. 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...

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

    Science.gov (United States)

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

    2016-06-01

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

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

    Directory of Open Access Journals (Sweden)

    Martha McMahon

    2013-10-01

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

  18. 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

  19. Food safety knowledge and practice among child caregivers in Ijebu ...

    African Journals Online (AJOL)

    6.7±1.3), poor safety knowledge of changing baby clothing (6.5±1.0), safe food handling and preparation 4.6±0.6, cross contamination and hand washing techniques (4.2±0). They also had poor food safety practice on hand washing practice ...

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

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

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

  1. A scale for consumer confidence in the safety of food

    NARCIS (Netherlands)

    Jonge, de J.; Trijp, van J.C.M.; Lans, van der I.A.; Renes, R.J.; Frewer, L.J.

    2008-01-01

    The aim of this study was to develop and validate a scale to measure general consumer confidence in the safety of food. Results from exploratory and confirmatory analyses indicate that general consumer confidence in the safety of food consists of two distinct dimensions, optimism and pessimism,

  2. 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

  3. 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...

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

    NARCIS (Netherlands)

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

    2016-01-01

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

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

    Science.gov (United States)

    Scheule, B

    2000-08-01

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

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

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2011-01-01

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

  7. Facts about food irradiation: Irradiation and food safety

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

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

    DEFF Research Database (Denmark)

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

    2016-01-01

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

  9. 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.

  10. Food Safety in the Context of the European Union

    Directory of Open Access Journals (Sweden)

    Vasile

    2018-02-01

    Full Text Available Food safety is a component of food security. According to Codex Alimentarius, food safety is “assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use”. Food products ‒ processed or fresh ‒ sold to final consumers must not affect their health as a result of direct consumption or processing, depending on the intended purpose of each. In order for a food product ‒ unprocessed, partially or totally processed or newly created ‒ to be safe, it must necessarily fulfil three conditions: to have innocuousness, to be salubrious, not to endanger the human body, that is the normal and healthy consumer; to have nutritional and energy value; food nutrients to be available for the body. Both the European and the national general regulatory frameworks on food safety set the consumer’s right to a safe diet. The normative acts adopted by the European Union (EU are aimed at harmonizing national food safety standards so that the free movement of food products can be achieved as efficiently as possible. In this respect, the European Union has developed a rich legislative body on food safety, animal health and welfare, and plant health, which is binding in all EU countries.

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

    OpenAIRE

    Vijay Kumar Chattu

    2015-01-01

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

  13. 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…

  14. A perspective of food safety laws in Mexico.

    Science.gov (United States)

    Leon, Marco A; Paz, Esmeralda

    2014-08-01

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

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

    Science.gov (United States)

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

    1975-01-01

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

  16. Can traceability improve consumers' confidence in food quality and safety?

    NARCIS (Netherlands)

    Rijswijk, van W.; Cornelisse-Vermaat, J.R.; Frewer, L.J.

    2006-01-01

    Abstract This paper investigates whether the implementation of traceability systems in line with the European General Food Law as well as food labelling laws related to allergens can impact on consumer confidence in food quality and safety. It aims to give insight into consumer demands regarding

  17. 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.

  18. Enhancing food safety: the role of the Food and Drug Administration

    National Research Council Canada - National Science Library

    Wallace, Robert B; Oria, Maria

    2010-01-01

    .... Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources...

  19. 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…

  20. 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

  1. 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.

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

    Directory of Open Access Journals (Sweden)

    PETRUTA-ELENA ISPAS

    2012-05-01

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

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

    Directory of Open Access Journals (Sweden)

    Emanuele Boselli

    2015-03-01

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

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

    Science.gov (United States)

    Iyengar, Venkatesh; Elmadfa, Ibrahim

    2012-06-01

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

  5. Food Safety and Chemical Contaminants: An Overview a

    Directory of Open Access Journals (Sweden)

    A. Ali

    2004-06-01

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

  6. 76 FR 13638 - Ensuring the Safety of Imported Foods and Animal Feed: Comparability of Food Safety Systems and...

    Science.gov (United States)

    2011-03-14

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0135..., to request onsite parking, or to submit the full text, comprehensive outline, or summary of an oral presentation: Juanita Yates, Center for Food Safety and Applied Nutrition, Food and Drug Administation, 5100...

  7. cDNA microarray screening in food safety

    International Nuclear Information System (INIS)

    Roy, Sashwati; Sen, Chandan K.

    2006-01-01

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

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

    Science.gov (United States)

    Lupien, John R

    2007-01-01

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

  9. 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 (poultry.

  10. 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.

  11. Empowering billions with food safety and food security

    International Nuclear Information System (INIS)

    Pillai, Suresh D.

    2009-01-01

    Full text: There are virtually millions of people -who die needlessly every year due to contaminated water and food. There are virtually many millions more who are starving due to an inadequate supply of food. Billions of pounds of food are unnecessarily wasted due to insect and other damage. Deaths and illness due to contaminated food or inadequate food are at catastrophic levels in many regions of the world. A majority of the food and water borne illnesses and deaths are preventable. It can be prevented by improved food production methods, improved food processing technologies, improved food distribution systems and improved personal hygiene. Food irradiation technology is over 100 years old. Yet, this technology is poorly understood by governments and corporate decision makers all around the world. Many consumers also are unfortunately misinformed of this technology. There is an urgent need for nations and people around the world to empower themselves with the knowledge and the expertise to harness this powerful technology. Widespread and sensible adoption of this technology can empower billions around the world with clean and abundant food supplies. It is unconscionable in the 21st century for governments to allow people to die or go hungry when the technology to prevent them is readily available

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

    Science.gov (United States)

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

    2005-04-01

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

  13. 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 development...... the focus on simple and efficient messaging toward preventing food risks through a better understanding of good food preparation practices in all sectors....

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

    Science.gov (United States)

    Nyambok, Edward O; Kastner, Justin J

    2012-01-01

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

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

    Science.gov (United States)

    Park, Sung-Hee; Kwak, Tong-Kyung

    2010-01-01

    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. PMID:20198210

  16. Radiation processing of food - safety and quality

    International Nuclear Information System (INIS)

    Chakraborty, Pratap

    2007-01-01

    Food is vital for human existence. Conservation and preservation of food is a prerequisite for food security and it provides economic stability and self-reliance to a nation. The need to preserve food has been felt by mankind since time immemorial. The seasonal nature of production, long distances between production and consumption centres and rising gap between demand and supply have made this need even more relevant today

  17. 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.

  18. 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.

  19. Food quality and safety: traceability and labeling.

    Science.gov (United States)

    Lupien, John R

    2005-01-01

    This article discusses food systems in general, their development over the past 120 years, and realities and problems faced by a world population of over 6 billion people. Various food and feed problems are mentioned, and the concept of "traceability" is discussed in the context of the broader and more useful approach of using "good practices" at all levels of the food chain.

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

    Directory of Open Access Journals (Sweden)

    Tekuni Nakuja

    2015-12-01

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

  1. 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.

  2. 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.

  3. 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

  4. 78 FR 49988 - Food and Drug Administration Food Safety Modernization Act: Proposed Rules on Foreign Supplier...

    Science.gov (United States)

    2013-08-16

    ... help manage the safety of their global food supply chains. The purpose of the public meeting is to... electronic or written comments to FDA's Division of Dockets Management. ADDRESSES: See section II, ``How to... protect public health by helping to ensure the safety and security of the food supply. FSMA amends the...

  5. 78 FR 57320 - Food and Drug Administration Food Safety Modernization Act: Proposed Rules on Foreign Supplier...

    Science.gov (United States)

    2013-09-18

    ... help manage the safety of their global food supply chains. The purpose of these public meetings is to... submitting either electronic or written comments to FDA's Division of Dockets Management. ADDRESSES: See..., to better protect public health by helping to ensure the safety and security of the food supply. FSMA...

  6. 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

  7. 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.\\ud \\ud The book skilfully weaves together the many different threads of food safety a...

  8. Food insecurity among students living with HIV: Strengthening safety ...

    African Journals Online (AJOL)

    Food insecurity among students living with HIV: Strengthening safety nets at the Nelson Mandela Metropolitan University, South Africa. ... of age and managed as part of the Campus Health Service antiretroviral therapy (ART) programme.

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

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

    2006-01-01

    Jan 1, 2006 ... Book cover Environmental Regulation and Food Safety: Studies of ... are sometimes perceived in developing countries as nontariff barriers to trade. ... In some cases, products that had initially been refused access to a ...

  10. A history of studies on safety of irradiated foods

    International Nuclear Information System (INIS)

    Miyahara, Makoto

    2003-01-01

    This report explained a history of studies on safety of irradiated foods in the United States. The army of USA had begun an experiment of irradiated foods in 1953. The toxic tests consisted of three phase, the phase I (1954 to 1959), phase II (1956 to 1965) and phase III (1971 to 1978). In the phase I, the short period toxic tests (90days) of 54 kinds of foods were carried out using high and low irradiation. The Swift and Company Laboratories reported detailed animal tests of 2685 albino rat, chickens and human. The animal tests showed many kinds of nutrition disorder, but the human test no problem. On phase II, 22 kinds of foods were tested for long period using rat, dog and mouse. Dog showed many kinds of symptom, for example, low birthrate, short life time, low growth rate, increasing spleen weight and thyroid disease. On phase III, two companies carried out the toxic test and Ralston Purina Company report is only data to be used now. Atomic Energy Commission (AEC) (1960 to 1970), Department of Commerce (1965 to 1976) and Department of Agriculture (1961 to 1966) studied safety of irradiated foods. Food and Drug Administration (FDA) determined that the irradiated foods belonged to under the category of food additive in 1958. FDA tests safety of irradiated foods using the determination tree and permitted many kinds of irradiated foods. (S.Y.)

  11. 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.

  12. 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...

  13. 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

  14. 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

  15. Safety evaluation on irradiated food ingestion

    International Nuclear Information System (INIS)

    1986-01-01

    This paper reports double-blind observations of volunteers who took 35 kinds of irradiated foods as their main diet for 90 days. The subjects consisted of 70 medical students and 8 staff members in the Shanghai Medical University. They were randomly divided into two groups. One group was supplied with irradiated foods, the other acted as controls eating the same food but non-irradiated. The 35 kinds of irradiated foods were grain, meat products, vegetables, fruits, dried fruits etc. The absorbed dose of irradiation from the processed foods varied from 0.1 to 8.0 kGy. The irradiated foods made up 60.3% of the total food intake by weight. Observations during 90 days indicated that the subjects were all pleased with their diets and no adverse effects on their health were seen. Clinical and laboratory examinations included routine blood and urine tests, blood biochemical examinations, hepatic and renal function tests, endocrinological assays, cellular immunity tests, and mutagenetic studies (such as the incidence of polyploid cells, chromosomal structural aberration, rates of sister chromatid-exchanges, micronuclei test, urine Ames' test). These studies showed that the ingestion of these foods are safe for humans

  16. Food Safety for Moms-to-Be

    Science.gov (United States)

    ... times for foods. Keep foods out of the Danger Zone: The range of temperatures at which bacteria ... لعربية | Kreyòl Ayisyen | Français | Polski | Português | Italiano | Deutsch | 日本語 | ف ...

  17. 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).

  18. 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 labels mean something to consumers, but that a disconnect may exist between the meaning associated with the label and the scientific consensus for GMO food. These findings may provide insight for the development of labels that provide information that consumers seek.

  19. 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.

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

    Science.gov (United States)

    He, Xiaojia; Hwang, Huey-Min

    2016-10-01

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

  1. 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

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

    DEFF Research Database (Denmark)

    Havelaar, A.H.; Braunig, J.; Christiansen, K.

    2007-01-01

    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...

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

    African Journals Online (AJOL)

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

  4. 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

  5. Wholesomeness and safety of irradiated foods

    International Nuclear Information System (INIS)

    Swallow, A.J.

    1991-01-01

    Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe. 52 references

  6. Safety and nutritional adequacy of irradiated food

    International Nuclear Information System (INIS)

    1996-01-01

    Generally, consumers are doubtful about this technology, although researchers and technologists believe radiation application in the food industry as an important and innovative step forward both in food preservation and in sanitary prevention. The World Health Organization encourages the correct use of ionizing radiations to fight disease originated from inadequate food. This update report has been made on request of one of member state of the World Health Organization. The Scotti Bassani Institute has thought convenient to present the Italian version of the monograph, from which were got the following articles

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

    Directory of Open Access Journals (Sweden)

    Shruti Shukla

    2017-12-01

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

  8. Food Safety and Quality Control: Hints from Proteomics

    Directory of Open Access Journals (Sweden)

    Angelo D'Alessandro

    2012-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Md. Khairuzzaman

    2014-01-01

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

  10. Food Safety for Pregnant and Breastfeeding Women

    Science.gov (United States)

    ... contaminate. For example, after cutting meat, wash the knife before using it to cut vegetables. COOK: Cook ... Adults Men and Women Moms/ Moms-to-Be Making Healthy Choices in Each Food Group MyPlate Plan ...

  11. FY 2000 Project of developing international standards for supporting new industries. 'Standardization of multicolor measurement'; 2000 nendo shinki sangyo shiengata kokusai hyojun kaihatsu jigyo seika hokokusho. Multicolor no sokushoku no hyojunka

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Described herein are the FY 2000 results of the study on and research and development of the testing methods for tones of anisotropic color materials (multi-colors) for proposing the international standard. USA has proposed the triangle colorimetry, based on the results of the visual tests with metallic paints, which is being incorporated in the ASTM standards. Germany seems to adopt the multi-angle colorimetery in the DIN standards. The FY 2000 efforts are directed to measurement of the reflection characteristics of the metallic and pearl-mica samples by a variable-angle spectrophotometer. The solid color and metallic color are being evaluated by a weather resistance tester QUV and outdoor tests, because of the anticipated different mechanisms by which they are aged. The functional test and analysis are also required to correlate the multi-color measurement results with visual evaluation results, and the preliminary tests are conducted to improve skill of the panelists. (NEDO)

  12. Positioning Food Safety in Halal Assurance

    OpenAIRE

    Demirci, M, N; Soon, Jan Mei; Wallace, Carol Anne

    2016-01-01

    Muslims follow the religion of Islam and the food they eat should be Halal, meaning lawful or permissible. Muslims are allowed to eat halal and wholesome food that has been provided for them. However, some of the main prohibitions are swine flesh, blood, carrion, animals not slaughtered according to Islamic laws and alcoholic drinks. At present Halal assurance is in a complicated state, with various Halal standards differing from each other without gaining mutual acceptance. The world is star...

  13. 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.

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

    International Nuclear Information System (INIS)

    Kroes, R.; Walker, R.

    2004-01-01

    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

  15. 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.

  16. 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 a...

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

    Science.gov (United States)

    Ko, Wen-Hwa

    2015-12-01

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

  18. 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.

  19. Consumer food handling in the home: a review of food safety studies.

    Science.gov (United States)

    Redmond, Elizabeth C; Griffith, Christopher J

    2003-01-01

    Epidemiological data from Europe, North America, Australia, and New Zealand indicate that a substantial proportion of foodborne disease is attributable to improper food preparation practices in consumers' homes. International concern about consumer food safety has prompted considerable research to evaluate domestic food-handling practices. The majority of consumer food safety studies in the last decade have been conducted in the United Kingdom and Northern Ireland (48%) and in the United States (42%). Surveys (questionnaires and interviews), the most frequent means of data collection, were used in 75% of the reviewed studies. Focus groups and observational studies have also been used. One consumer food safety study examined the relationship between pathogenic microbial contamination from raw chicken and observed food-handling behaviors, and the results of this study indicated extensive Campylobacter cross-contamination during food preparation sessions. Limited information about consumers' attitudes and intentions with regard to safe food-handling behaviors has been obtained, although a substantial amount of information about consumer knowledge and self-reported practices is available. Observation studies suggest that substantial numbers of consumers frequently implement unsafe food-handling practices. Knowledge, attitudes, intentions, and self-reported practices did not correspond to observed behaviors, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation. An improvement in consumer food-handling behavior is likely to reduce the risk and incidence of foodborne disease. The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper.

  20. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

    Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

  1. TNO in Food Safety : Enjoy healthy food with confidence

    NARCIS (Netherlands)

    Zandvoort, M.M.J. van

    2013-01-01

    Efficient risk assessment of food and feed has become a challenging task. Products and production processes are increasingly complex, and the task of determining allergy risks and toxicological and microbiological hazards correspondingly difficult. TNO has developed a range of innovative, integrated

  2. Safety assessment of novel foods and strategies to determine their safety in use

    International Nuclear Information System (INIS)

    Edwards, Gareth

    2005-01-01

    Safety assessment of novel foods requires a different approach to that traditionally used for the assessment of food chemicals. A case-by-case approach is needed which must be adapted to take account of the characteristics of the individual novel food. A thorough appraisal is required of the origin, production, compositional analysis, nutritional characteristics, any previous human exposure and the anticipated use of the food. The information should be compared with a traditional counterpart of the food if this is available. In some cases, a conclusion about the safety of the food may be reached on the basis of this information alone, whereas in other cases, it will help to identify any nutritional or toxicological testing that may be required to further investigate the safety of the food. The importance of nutritional evaluation cannot be over-emphasised. This is essential for the conduct of toxicological studies in order to avoid dietary imbalances, etc., that might lead to interpretation difficulties, but also in the context of its use as food and to assess the potential impact of the novel food on the human diet. The traditional approach used for chemicals, whereby an acceptable daily intake (ADI) is established with a large safety margin relative to the expected exposure, cannot be applied to foods. The assessment of safety in use should be based upon a thorough knowledge of the composition of the food, evidence from nutritional, toxicological and human studies, expected use of the food and its expected consumption. Safety equates to a reasonable certainty that no harm will result from intended uses under the anticipated conditions of consumption

  3. 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.

  4. Traceability technique of isotopic application in food safety

    International Nuclear Information System (INIS)

    Guo Boli; Wei Yimin; Pan Jiarong

    2006-01-01

    Epidemics such as BSE, mouth and foot disease, avian influenza have brought new pressure to food safety management, constituted a extreme threat to people health, and caused serious economic loss and social scare to countries with outbreaks of above diseases. Isotopic tracing technology is an effect tool for tracing food origin and implementing the preservation of production premise in the world at present, and it is promising in the field of food safety traceability, so some developed countries have put a lot of effort on establishment of isotopic technology for food traceability. In this paper, the basic principles of isotopic tracing technology and the recent research advancement were be expounded, and the differentiate and connection was be compared between isotopic tracing technology and others. Furthermore, the suggestion about study of isotopic tracing technology in China was put forward. The aim of the paper is to promote the establishment and improvement of food traceability system, and ensure the consumer health. (authors)

  5. Engineering nanomaterials-based biosensors for food safety detection.

    Science.gov (United States)

    Lv, Man; Liu, Yang; Geng, Jinhui; Kou, Xiaohong; Xin, Zhihong; Yang, Dayong

    2018-05-30

    Food safety always remains a grand global challenge to human health, especially in developing countries. To solve food safety pertained problems, numerous strategies have been developed to detect biological and chemical contaminants in food. Among these approaches, nanomaterials-based biosensors provide opportunity to realize rapid, sensitive, efficient and portable detection, overcoming the restrictions and limitations of traditional methods such as complicated sample pretreatment, long detection time, and relying on expensive instruments and well-trained personnel. In this review article, we provide a cross-disciplinary perspective to review the progress of nanomaterials-based biosensors for the detection of food contaminants. The review article is organized by the category of food contaminants including pathogens/toxins, heavy metals, pesticides, veterinary drugs and illegal additives. In each category of food contaminant, the biosensing strategies are summarized including optical, colorimetric, fluorescent, electrochemical, and immune- biosensors; the relevant analytes, nanomaterials and biosensors are analyzed comprehensively. Future perspectives and challenges are also discussed briefly. We envision that our review could bridge the gap between the fields of food science and nanotechnology, providing implications for the scientists or engineers in both areas to collaborate and promote the development of nanomaterials-based biosensors for food safety detection. Copyright © 2018 Elsevier B.V. All rights reserved.

  6. FY 2000 report on the results of the R and D of fundamental technologies for semi conductivity applications; 2000 nendo chodendo oyo kiban gijutsu kenkyu kaihatsu seika hokokusho

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-05-01

    In relation to the project on the R and D of fundamental technologies for semi conductivity applications, the FY 2000 results were summed up. As to the study of the high temperature superconductivity mechanism, it was found out that a theoretical model of the strong scattering limit in d-wave superconductor can be used for the breaking of superconductivity due to Zn impurities. Concerning the study of the critical current mechanism, the elucidation was proceeded with of the magnetic flux pinning and grain-boundary conduction mechanism. Relating to the development of element technology of bulks with great electromagnetic force, the mechanical strength of superconducting bulk materials was raised to 100MPa or more by the epoxy resin impregnation method. As to the development of the basic technology for fabrication of high next-generation current conductors, the expansion was confirmed of conditions for growing single grains in the zone-melt process for very fine filaments. About the development of technology of single crystal substrates, in the development of the pseudo single crystalline film growth process by LPE method, a yield ratio of high quality crystal of 63% was achieved. Concerning the development of technology of thin film/multi-layer, the area of uniform composition/thickness of NdBa{sub 2}Cu{sub 3}O{sub 7-x} MOCVD films was enlarged up to 20mm square. (NEDO)

  7. FY 2000 report on the demonstrative research for photovoltaic power generation system in Thailand. Demonstrative study on photovoltaic power generation grid-connected system

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-09-01

    In relation to the demonstrative study of the photovoltaic power system that is planned in Libong island, Thailand, the FY 2000 results were reported. In this R and D, construction/demonstrative operation were planned for a photovoltaic power station with a generation output of 100kW, photovoltaic power system in school facilities, and system for transmitting/distributing power to houses by connecting the power station and power system. In this fiscal year, the field survey was conducted together with the alteration from Yao Yai island, for which the demonstrative study was planned at first, to Libong island. The electric equipment was selected which met the requests from Thailand and the results of the field survey, and the basic design of the photovoltaic power generation/transmission/distribution system was completed. Based on this, the design/manufacture of photovoltaic power generation modules, power control equipment, measuring equipment, etc. were made. At the construction site of photovoltaic power station, construction work such as land formation was conducted. Further, Thai engineers who visited Japan did the following: discussions about power system, presence at test/inspection of photovoltaic power generation modules, visits to photovoltaic power stations, wind power stations, etc. (NEDO)

  8. FY 2000 report on the results of the development of the next generation chemical process technology; 2000 nendo jisedai kagaku process gijutsu kaihatsu seika hokokusho

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    The R and D were conducted on the next generation chemical process by which no energy losses are produced and the amount of the waste is made extremely small by the new catalytic reaction, the reaction using next generation separation/reaction membrane, etc., and the FY 2000 results were summed up. As to the development of the selective oxidation technology of saturated hydrocarbon, the basic knowledge/information were obtained on the following: construction of the catalytic principle toward the highly selective catalytic partial oxidation, elucidation of the reaction mechanism in alkane oxidation and design of the high functional catalyst, functional design in butane oxidation, characterization of the alkane oxidation catalyst and the application to the catalytic development, synthesis of the alkane selective oxidation catalyst, etc. Relating to the development of the process technology using the new reaction mechanism, a target value of equilibrium conversion of 10% or more was achieved using membrane reactor in the dehydrogenation of ethyl benzene. Further, as to the high performance selective membrane and low temperature active catalyst that are indispensable to the element technology, the continuous study was made, and at the same time themes in this study were arranged. (NEDO)

  9. FY 2000 report on the results of the R and D of solid oxide fuel cells (SOFC); 2000 nendo kotai denkaishitsugata nenryo denchi no kenkyu kaihatsu seika hokokusho

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-05-01

    Development of fuel cell power generation technology and R and D of solid oxide fuel cells were carried out, and reports of the FY 2000 results of companies were summed up. As to the R and D of the cell module, the R and D on the wet type cylinder module were made jointly by Toto Ltd., Kyushu Electric Power Co. and Nippon Steel Corp. As to the R and D of materials/basic technology, the following were conducted: evaluation of reliability of the cell module (evaluation of thermal cycle characteristics, etc.) by Chubu Electric Power Co., evaluation of reliability of the cell module (cell characteristics/stress evaluation) by Tokyo Gas Co. Ltd., cost reduction of cell materials (evaluation of chemical characteristics) by Central Research Institute of Electric Power Industry, and cost reduction of cell materials (evaluation of mechanical/thermal characteristics) by Japan Fine Ceramics Center. Concerning the system study, study of the system (adaptation fields of the small system and the optimization) was conducted by Nippon Steel Corp. (NEDO)

  10. FY 2000 research and development on DSRC/ITS application systems for vehicles; 2000 nendo DSRC/ITS shasaiki no oyo gijutsu kenkyu kaihatsu

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Described herein are the FY 2000 results of the research and development project aimed at application of the large-capacity, high-speed, bilateral dedicated short-range communication (DSRC) techniques, used for communication between running vehicles for electronic toll collection (ETC), to various types of ITS. The current ETC data alone is useful to apply the tollgate passage histories to the management of the vehicle operation. For practical application of the ETC tollgate passage data by transportation companies, developing the IC card readers installed at their offices and examining methods of interconnecting the DSRC-based vehicle operation management systems and ETC are effective. The field demonstration tests are conducted for DSRC-based onboard ETC equipment in real environments. The standards or guidelines are drafted for the four research items studied for application of DSRC/ITS onboard equipment, based on the onboard system architectures. More concretely, the standard specifications are drafted for the two items of the DSRC-applied platforms and functional diversification of the onboard ITS equipment, and the guidelines are drafted for the other two items of application of the DSRC systems for paying various fees and application of the DSRC systems for vehicle operation management. (NEDO)

  11. FY 2000 report on the results of the research study of environmental information network; 2000 nendo kankyo joho network ni kansuru chosa kenkyu hokokusho

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Described herein are the FY 2000 results of the research study on environmental information network formation. The Internet is experiencing an explosive increase in volume of information distributed therethrough. This is accompanied by increased problems related to information searches, information exchange security and information-reliability guarantees. First in demand are excellent portal sites, and second are sites that can be relied on to responsibly provide information. Cooperation with the real world off the Net is of particular importance, because the operating organizations, e.g., sites, will lose their raison deter, unless they clarify their unique abilities and characteristics under the tendencies towards broadened bands and ubiquity. The public sector, on the other hand, is highly reliable, accumulates a large volume of information, and has high network capacity. It has various functions, e.g., supporting the activities pertaining to ISO standards, and promoting the activities, e.g., those for educational programs, interdisciplinary exchanges by researchers, and matching of various organizations. The international cooperation for environmental information needs construction and operation of the networks, and construction of the infrastructures in the developing countries. If information becomes more ubiquitous, a chaotic sea of information will result. NEDO is strongly obliged to serve as the beacon, because it has established a huge volume of environment-related technologies, information, and networks. (NEDO)

  12. FY 2000 report on the measuring/analytical survey of petroleum substituting energy; 2000 nendo sekiyu daitai energy keiryo bunseki chosa hokokusho

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Looking for effective policy on petroleum substituting energy, measuring models were made for analyzing relations between changes in social structure and energy supply/demand structure. Through the simulation using these models, effects of difference in energy policy on economy and energy supply/demand were studied. Countries for survey were Thailand, the Philippines, Indonesia, Malaysia, China and Korea. The measuring model is composed of the macroeconomic model and the energy supply/demand model. In the case of Korea, the interindustry-relations model was added. Using the macroeconomic model, asked were fluctuations in various economic activities/industrial structure/price/trade balance such as GDP and crude steel production by inputting overseas indices, population indices and financial indices such as the world trade, crude oil price and exchange rates. In FY 2000, for ASEAN countries, data were collected for analysis of relations between changes in economical/social structure and energy supply/demand structure. Using the pilot model constructed, the simulation was made on the standard case. (NEDO)

  13. 78 FR 65661 - Agency Information Collection Activities; Proposed Collection; Comment Request; Food Safety Survey

    Science.gov (United States)

    2013-11-01

    ... are used to measure trends in consumer food safety habits including hand and cutting board washing... notice invites comments on a voluntary consumer survey entitled, ``Food Safety Survey.'' DATES: Submit... the safety of the nation's food supply. The Food Safety Survey measures consumers' knowledge...

  14. 7 CFR 2.53 - Administrator, Food Safety and Inspection Service.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food Safety and Inspection Service. 2... Secretary for Food Safety § 2.53 Administrator, Food Safety and Inspection Service. (a) Delegations... to the Administrator, Food Safety and Inspection Service: (1) Exercise the functions of the Secretary...

  15. Microbiological food safety issues in Brazil: bacterial pathogens.

    Science.gov (United States)

    Gomes, Bruna Carrer; Franco, Bernadette Dora Gombossy de Melo; De Martinis, Elaine Cristina Pereira

    2013-03-01

    The globalization of food supply impacts patterns of foodborne disease outbreaks worldwide, and consumers are having increased concern about microbiological food safety. In this sense, the assessment of epidemiological data of foodborne diseases in different countries has not only local impact, but it can also be of general interest, especially in the case of major global producers and exporters of several agricultural food products, such as Brazil. In this review, the most common agents of foodborne illnesses registered in Brazil will be presented, compiled mainly from official databases made available to the public. In addition, some representative examples of studies on foodborne bacterial pathogens commonly found in Brazilian foods are provided.

  16. Management of microbial food safety in Arab countries.

    Science.gov (United States)

    Kamleh, Rabih; Jurdi, Mey; Annous, Bassam A

    2012-11-01

    Microbial food safety remains a major economic and public health concern in Arab countries. Over the past several years, many of these countries have attempted to revise and upgrade food quality control and surveillance programs; however, these systems vary in scope and effectiveness. This review addresses the major reported foodborne outbreaks and multidrug resistance of pathogenic microorganisms isolated from food products. Major foodborne pathogens of concern included Brucella spp., Clostridium botulinum, fecal coliforms, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Staphylococcus aureus. Measures for managing microbial food hazards based on a comprehensive risk analysis also are proposed.

  17. 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

  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. 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

  20. Future challenges to microbial food safety

    NARCIS (Netherlands)

    Havelaar, A.H.; Brul, S.; Jong, de A.E.I.; Jonge, de R.; Zwietering, M.H.; Kuile, ter 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

  1. Future challenges to microbial food safety.

    NARCIS (Netherlands)

    Havelaar, A.H.|info:eu-repo/dai/nl/072306122; Brul, S.; de Jong, A.|info:eu-repo/dai/nl/326795960; de Jonge, R.; Zwietering, M.H.; ter Kuile, B.H.

    2010-01-01

    Despite significant efforts by all parties involved, there is still a considerable burden of foodborne illness, in which micro-organisms play a prominent role. Microbes can enter the food chain at different steps, are highly versatile and can adapt to the environment allowing survival, growth and

  2. 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

  3. Safety assessment of genetically modified foods

    NARCIS (Netherlands)

    Kleter, G.A.; Noordam, M.Y.

    2016-01-01

    The cultivation of genetically modified (GM) crops has steadily increased since their introduction to the market in the mid-1990s. Before these crops can be grown and sold they have to obtain regulatory approval in many countries, the process of which includes a pre-market safety assessment. The

  4. 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.

  5. Can stress in farm animals increase food safety risk?

    Science.gov (United States)

    Rostagno, Marcos H

    2009-09-01

    All farm animals will experience some level of stress during their lives. Stress reduces the fitness of an animal, which can be expressed through failure to achieve production performance standards, or through disease and death. Stress in farm animals can also have detrimental effects on the quality of food products. However, although a common assumption of a potential effect of stress on food safety exists, little is actually known about how this interaction may occur. The aim of this review was to examine the current knowledge of the potential impact of stress in farm animals on food safety risk. Colonization of farm animals by enteric pathogens such as Escherichia coli O157:H7, Salmonella, and Campylobacter, and their subsequent dissemination into the human food chain are a major public health and economic concern for the food industries. This review shows that there is increasing evidence to demonstrate that stress can have a significant deleterious effect on food safety through a variety of potential mechanisms. However, as the impact of stress is difficult to precisely determine, it is imperative that the issue receives more research attention in the interests of optimizing animal welfare and minimizing losses in product yield and quality, as well as to food safety risks to consumers. While there is some evidence linking stress with pathogen carriage and shedding in farm animals, the mechanisms underlying this effect have not been fully elucidated. Understanding when pathogen loads on the farm are the highest or when animals are most susceptible to infection will help identifying times when intervention strategies for pathogen control may be most effective, and consequently, increase the safety of food of animal origin.

  6. Food Handling Practices and Food Safety Messaging Preferences of African American and Latino Consumers

    Directory of Open Access Journals (Sweden)

    Emily Patten

    2018-02-01

    Full Text Available Extensive research on consumer food handling has identified common practices that could negatively impact food safety. Limited research has considered if food handling practices differ among diverse groups or if unique approaches are needed to provide food safety education for different audiences. This study examined food handling practice differences between African-American and Latino consumers and differing responses to food safety messages. Four focus groups were conducted, two with African-American participants and two with Latino participants, with each focus group consisting of 10-15 participants. Focus group transcripts were reviewed, coded, and grouped into themes using an iterative process. The 50 participants self-identified as either African-American or Latino, had home meal preparation experience, and were 18 years or older. Each focus group was multigenerational and included males and females. Risky food handling practices reported by both groups included rinsing poultry before cooking and limited food thermometer use. African-American participants preferred informational food safety messages, whereas Latino participants were split in preferring informational, guilt-inducing, and fear-inducing messages.

  7. The WHO Five Keys to Safer Food: a Tool for Food Safety Health ...

    African Journals Online (AJOL)

    Lusubilo

    2012-06-04

    Jun 4, 2012 ... Region with major socio-economic implications [1]. Reported ... strategy to improve food safety and reduce the impact of foodborne diseases. The education of .... promote healthy lifestyles during the Beijing Olympics [11].

  8. Food and feed safety assessment: the importance of proper sampling.

    Science.gov (United States)

    Kuiper, Harry 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 European Union-funded project Safe Foods. We underline the crucial role of sampling in foods/feed safety assessment. High quality sampling should always be applied to ensure the use of adequate and representative samples as test materials for hazard identification, toxicological and nutritional characterization of identified hazards, as well as for estimating quantitative and reliable exposure levels of foods/feed or related compounds of concern for humans and animals. The importance of representative sampling is emphasized through examples of risk analyses in different areas of foods/feed production. The Theory of Sampling (TOS) is recognized as the only framework within which to ensure accuracy and precision of all sampling steps involved in the field-to-fork continuum, which is crucial to monitor foods and feed safety. Therefore, TOS must be integrated in the well-established FAO/WHO risk assessment approach in order to guarantee a transparent and correct frame for the risk assessment and decision making process.

  9. [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.

  10. 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

  11. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

    Directory of Open Access Journals (Sweden)

    Fortune Akabanda

    2017-01-01

    Full Text Available Abstract Background In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. Methods The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235 institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i demographic characteristics, (ii employees’ work satisfaction, (iii knowledge on food safety, (iv attitudes towards food safety and (v food hygiene practices. Results Majority of the food-handlers were between 41–50 years (39.1%. Female respondents were (76.6%. In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers, using gloves (77.9%, proper cleaning of the instruments/utensils (86.4% and detergent use (72.8%. On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models

  12. Study on Food Quality and Safety Management Based on Hotel Management

    OpenAIRE

    Shi Zengye

    2017-01-01

    In recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria...

  13. The FDA Food Safety and Modernization Act and the Exemption for Small Firms

    OpenAIRE

    Pouliot, Sebastien

    2011-01-01

    The FDA Food Safety Modernization Act of 2010 is new legislation that mandates, among other things, new food safety standards. The act includes a clause that exempts small firms from new regulatory requirements. This paper investigates the effects of a small firm exemption from more stringent food safety standards. The model compares food safety, total output and the number of market participants for different food safety regulation with and without an exemption for small firms. The numerical...

  14. Food safety: A guide to internet resources

    International Nuclear Information System (INIS)

    Gilardi, Luisella; Fubini, Lidia

    2005-01-01

    This report provides a brief overview of several reliable Internet resources concerning food toxicology. Some helpful Internet resources have been identified on the basis of quality criteria, of their relevance and the languages availability. The report includes four topic areas, the first provides a brief description of international resources, the second focuses on European resources, the third provides a description of some national resources and the last is a short overview of some databanks available on web

  15. Chemical safety of food and drinking water

    Energy Technology Data Exchange (ETDEWEB)

    Younes, M; Heijden, C.A. van der [WHO European Centre for Environment and Health, Bilthoven (Netherlands)

    1992-07-01

    Food and drinking water are major sources of human exposure to a large number of chemicals added intentionally for technological reasons or present unintentionally due to contamination. On the other hand, there is a public demand for an essentially risk-free supply of food and drinking water. The concern over the presence of chemicals in the human diet received further emphasis through the development of toxicological and analytical methodology with increased sensitivity over the years. In order to minimize the potential health hazards to the consumers, standards have been established which indicate levels of consumption that are - according to scientific evidence - considered safe and which, consequently, permit control measures to be taken. In this context, public perception of a particular risk, may not always be in line with what might be considered a 'real' risk. Thus, while in the public opinion risk associated with smoking or over-nutrition might be accepted or underestimated, certain food chemical related risks may not be accepted and are sometimes perceived as alarmingly high.

  16. Chemical safety of food and drinking water

    International Nuclear Information System (INIS)

    Younes, M.; Heijden, C.A. van der

    1992-01-01

    Food and drinking water are major sources of human exposure to a large number of chemicals added intentionally for technological reasons or present unintentionally due to contamination. On the other hand, there is a public demand for an essentially risk-free supply of food and drinking water. The concern over the presence of chemicals in the human diet received further emphasis through the development of toxicological and analytical methodology with increased sensitivity over the years. In order to minimize the potential health hazards to the consumers, standards have been established which indicate levels of consumption that are - according to scientific evidence - considered safe and which, consequently, permit control measures to be taken. In this context, public perception of a particular risk, may not always be in line with what might be considered a 'real' risk. Thus, while in the public opinion risk associated with smoking or over-nutrition might be accepted or underestimated, certain food chemical related risks may not be accepted and are sometimes perceived as alarmingly high

  17. 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.

  18. [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.

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

    Science.gov (United States)

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

    2017-10-01

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

  20. Evaluating Food Safety Knowledge and Practices of Food Processors and Sellers Working in Food Facilities in Hanoi, Vietnam.

    Science.gov (United States)

    Tran, Bach Xuan; DO, Hoa Thi; Nguyen, Luong Thanh; Boggiano, Victoria; LE, Huong Thi; LE, Xuan Thanh Thi; Trinh, Ngoc Bao; DO, Khanh Nam; Nguyen, Cuong Tat; Nguyen, Thanh Trung; Dang, Anh Kim; Mai, Hue Thi; Nguyen, Long Hoang; Than, Selena; Latkin, Carl A

    2018-04-01

    Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors. A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi in 2015. We assessed each participant's FHS knowledge using a self-report questionnaire and their FHS practices using a checklist. Tobit regression was used to determine potential factors associated with FHS knowledge and practices, including demographics, training experience, and frequency of health examination. Overall, we observed a lack of FHS knowledge among respondents across three domains, including standard requirements for food facilities (18%), food processing procedures (29%), and food poisoning prevention (11%). Only 25.9 and 38.1% of participants used caps and masks, respectively, and 12.8% of food processors reported direct hand contact with food. After adjusting for socioeconomic characteristics, these factors significantly predicted increased FHS knowledge and practice scores: (i) working at restaurants and food stalls, (ii) having FHS training, (iii) having had a physical examination, and (iv) having taken a stool test within the last year. These findings highlight the need of continuous training to improve FHS knowledge and practices among food processors and food sellers. Moreover, regular monitoring of food facilities, combined with medical examination of their staff, should be performed to ensure food safety.

  1. Measurement of Food Safety Culture using Survey and Maturity Profiling Tools

    OpenAIRE

    Jespersen, Lone; Griffiths, Mansel; Maclaurin, Tanya; Chapman, Ben; Wallace, Carol A.

    2016-01-01

    Organizational culture is defined by dimensions and characteristics that can be used to measure food safety culture in food manufacturing through a food safety maturity model. Maturity models from quality, health care, and information technology have been used since early 1970 and this work presents a novel food safety culture maturity model with five capability areas and food safety pinpointed behaviours specific to functions and levels in a food manufacturing company. A survey tool linked t...

  2. DNA microarray technology in nutraceutical and food safety.

    Science.gov (United States)

    Liu-Stratton, Yiwen; Roy, Sashwati; Sen, Chandan K

    2004-04-15

    The quality and quantity of diet is a key determinant of health and disease. Molecular diagnostics may play a key role in food safety related to genetically modified foods, food-borne pathogens and novel nutraceuticals. Functional outcomes in biology are determined, for the most part, by net balance between sets of genes related to the specific outcome in question. The DNA microarray technology offers a new dimension of strength in molecular diagnostics by permitting the simultaneous analysis of large sets of genes. Automation of assay and novel bioinformatics tools make DNA microarrays a robust technology for diagnostics. Since its development a few years ago, this technology has been used for the applications of toxicogenomics, pharmacogenomics, cell biology, and clinical investigations addressing the prevention and intervention of diseases. Optimization of this technology to specifically address food safety is a vast resource that remains to be mined. Efforts to develop diagnostic custom arrays and simplified bioinformatics tools for field use are warranted.

  3. 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…

  4. 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 a...

  5. 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.

  6. Compliance With Recommended Food Safety Practices in Television Cooking Shows.

    Science.gov (United States)

    Cohen, Nancy L; Olson, Rita Brennan

    Examine compliance with recommended food safety practices in television cooking shows. Using a tool based on the Massachusetts Food Establishment Inspection Report, raters examined 39 episodes from 10 television cooking shows. Chefs demonstrated conformance with good retail practices for proper use and storage of utensils in 78% of episodes; preventing contamination (62%), and fingernail care (82%). However, 50% to 88% of episodes were found to be out of compliance with other personal hygiene practices, proper use of gloves and barriers (85% to 100%), and maintaining proper time and temperature controls (93%). Over 90% failed to conform to recommendations regarding preventing contamination through wiping cloths and washing produce. In only 13% of episodes were food safety practices mentioned. There appears to be little attention to food safety during most cooking shows. Celebrity and competing chefs have the opportunity to model and teach good food safety practices for millions of viewers. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  7. Online Food Safety Information System for Nuclear or Radiological Emergencies

    International Nuclear Information System (INIS)

    Albinet, Franck; Adjigogov, Lazar; Dercon, Gerd

    2016-01-01

    Over the last year, the protocol with regards to data management and visualization requirements for food safety decision-making, developed under CRP D1.50.15 on R esponse to Nuclear Emergency Affecting Food and Agriculture , was further implemented. The development team moved away from early series of disconnected prototypes to a more advanced Information System integrating both data management and visualization components outlined in the agreed protocol

  8. Occupational safety and health in the food and drink industries.

    OpenAIRE

    Tomoda S

    1993-01-01

    Chapter 5 examines "Safety and health issues in respect of women workers in the food and drink industries". The paper provides information on the impact of technological progress in the sector; identifies the general hazards encountered; describes the injuries and diseases suffered by workers and concentrates on the most common approaches adopted for their prevention; and concludes by emphasizing the importance of adopting a tripartite approach to the solution of safety and health problems.

  9. An assessment of food hygiene and safety at farmers' markets.

    Science.gov (United States)

    Worsfold, D; Worsfold, P M; Griffith, C J

    2004-04-01

    Farmers' markets are becoming a more significant part of the food-retailing sector. A survey of farmers' markets was conducted to assess aspects of food hygiene and safety. The views of the public using the markets were also examined. The range of farm products was wide and the methods utilised varied. The markets were usually temporary outdoor events with few facilities. Traders had received elementary food hygiene training and rated their hygiene standards highly. Less than half had risk management procedures in place, most did not perceive their produce as high-risk. They believed consumers to be mainly interested in food quality and to regard food safety issues highly. Consumers shopped at the markets because of the quality of the products sold. Their overall satisfaction with the markets was high and they raised no concerns about food safety. Given the restricted facilities at farmers' markets and the early phase of implementation of hygiene management systems by market traders, it may be precautionary to restrict the sale of farm products at farmers markets to those that are regarded as low-risk.

  10. 76 FR 64354 - Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small...

    Science.gov (United States)

    2011-10-18

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0529] Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small Business... amounts on small business, as set forth in the FDA Food Safety Modernization Act (FSMA). In particular...

  11. 76 FR 45818 - Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small...

    Science.gov (United States)

    2011-08-01

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0529] Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small Business... burden of fee amounts on small business, as set forth in the FDA Food Safety Modernization Act (FSMA...

  12. Consumer Choice between Food Safety and Food Quality: The Case of Farm-Raised Atlantic Salmon

    Science.gov (United States)

    Haghiri, Morteza

    2016-01-01

    Since the food incidence of polychlorinated biphenyls in farm-raised Atlantic salmon, its market demand has drastically changed as a result of consumers mistrust in both the quality and safety of the product. Policymakers have been trying to find ways to ensure consumers that farm-raised Atlantic salmon is safe. One of the suggested policies is the implementation of integrated traceability methods and quality control systems. This article examines consumer choice between food safety and food quality to purchase certified farm-raised Atlantic salmon, defined as a product that has passed through various stages of traceability systems in the province of Newfoundland and Labrador, Canada. PMID:28231118

  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. FY 2000 report on development of the infrastructure to promote use of fuel cells for automobiles. Development of the infrastructure to spread stationary polymer electrolyte fuel cell (PEFC) systems; 2000 nendo nenryo denchi fukyu kiban seibi seika hokokusho. Teichiyo kotai kobunshigata nenryo denchi no fukyu kiban seibi

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    Described herein are the results of the FY 2000 studies on development of the infrastructures necessary for introduction and spread of stationary polymer electrolyte fuel cell (PEFC) systems. This project is aimed at establishment of testing and evaluation methods for safety, reliability, performance and so on, and collection of the data, both domestic and foreign, for drafting rules and standardization. The methods are studied to collect the data for the start-up/shut-down operations and rated-load/partial-load operations; establishing the methods for safety evaluation when inert gas purging is dispensed with; and dependence of the cell stack on current, carbon monoxide concentration and cell temperature to establish the basic performance testing methods. The makers are independently developing the stationary PEFC systems, and the data of the selected systems are collected individually as the test systems. The cell stacks also adopt different humidification and cooling methods by makers, and they are tested and their data are collected and analyzed, in order to establish the common testing methods. (NEDO)

  15. Input to electronic food safety management tools in catering

    DEFF Research Database (Denmark)

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

    -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...... officers. A simple questionnaire helps the production site to identify the critical control points and target values. Danish style open-faced sandwiches as well as other sandwiches constitute a major part of the meals and they are characterized by not being heated prior to consumption and by the mix...

  16. Communicating food safety, authenticity and consumer choice. Field experiences.

    Science.gov (United States)

    Syntesa, Heiner Lehr

    2013-04-01

    The paper reviews patented and non-patented technologies, methods and solutions in the area of food traceability. It pays special attention to the communication of food safety, authenticity and consumer choice. Twenty eight recent patents are reviewed in the areas of (secure) identification, product freshness indicators, meat traceability, (secure) transport of information along the supply chain, country/region/place of origin, automated authentication, supply chain management systems, consumer interaction systems. In addition, solutions and pilot projects are described in the areas of Halal traceability, traceability of bird's nests, cold chain management, general food traceability and other areas.

  17. Heavy metals contamination: implications for health and food safety

    Directory of Open Access Journals (Sweden)

    Yulieth C. Reyes

    2016-07-01

    Full Text Available Contamination by heavy metals in water resources, soil and air poses one of the most severe problems that compromise food safety and public health at global and local level. In this review, the specific problem of contamination by mercury (Hg, arsenic (As, cadmium (Cd and lead (Pb in the environment and food is presented. A description of the sources of contamination, exposure in living beings, accumulation and retention in food and consumer products is carried out. Study cases and results in some countries included Colombia are discussed.

  18. Small is Beautiful? Firm's Size, Prevention & Food Safety.

    OpenAIRE

    Rouviere, Elodie; Soubeyran, Raphael

    2012-01-01

    The European General Food Law of 2005 and the newly promulgated FDA Food Safety Modernization Act (FFSMA) of 2010 ask all food operators to implement preventive efforts. In this article, we explore the link between firm’s size and preventive efforts. We show two main results. First, when there is no cross-contamination, small firms will provide higher preventive efforts than large firms. When there is crosscontamination, the effort-size curve may have a "inverted-U" shape. From our results we...

  19. New methods for the safety testing of transgenic food

    DEFF Research Database (Denmark)

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

    2004-01-01

    for guiding the precise design of the animal study. The genetically modified food plants to be used for this test development will be 3 transgenic rice varieties (2 types of lectins and the Bt toxin). Objectives The overall objective of this project is to develop and validate the scientific methodology which......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...

  20. Food safety issues and training methods for ready-to-eat foods in the grocery industry.

    Science.gov (United States)

    Binkley, Margaret; Ghiselli, Richard

    2005-10-01

    As Americans have become more pressed for time, the use of convenient, simplified meals become a way of life. One aspect of this trend, known as Home Meal Replacement (IIMR), has increased in sales since its inception. Between 1999 and 2001, the average annual expenditure per consumer rose 5.6 pereent, and $958 per person per year was spent in 2002. Along with this growth, food safety risks may have increased. The study reported here examined efforts being undertaken by grocery and convenience stores to control the wholesomeness of INR food items. After a convenience sample of 500 grocery store executives was identified, a 32-item questionnaire was developed and mailed to the executives. The results indicate that the industry has taken food safety seriously with only 10 pereent reporting that they have no food safety training. The executives cited employee turnover as a major concern in food safety today, along with lack of food safety knowledge of the consumer and improper holding temperatures.

  1. A food recall case study in Australia – Towards the development of food safety applications for consumers

    OpenAIRE

    Adeola Bamgboje-Ayodele; Leonie Ellis; Paul Turner

    2016-01-01

    Changes in consumer attitudes, behaviours and purchasing preferences towards different types of food highlight the increased demand for better quality information on safety, quality and provenance of food products and on sustainability of food production processes. These changes offer both new opportunities and risks for food producers who require mechanisms to better understand and respond to changing consumers’ decision-making trends on food.  In the area of food safety, investigation of co...

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

    NARCIS (Netherlands)

    Cnudde, F.

    2005-01-01

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

  3. Employing ionizing radiation to enhance food safety. A review

    International Nuclear Information System (INIS)

    Grolichova, M.; Dvorak, P.; Musilova, H.

    2004-01-01

    Food irradiation is employed to ensure food safety or food sterility, extend its shelf-life and reduce the losses due to sprouting, ripening or pests. In the Czech Republic mainly spices, mixed spices and dried vegetables are exposed to ionizing radiation. The leading suppliers of irradiated foodstuffs in Europe are Belgium, France and the Netherlands. In the USA, food irradiation is more common and there are also attempts to enforce irradiation not only for food safety, but also for technological purposes. Even though irradiation is a prospective technology, its application causes physico-chemical changes that may affect nutritional adequacy and sensory characteristics of irradiated food. In this paper, the chemical changes of basic food components (proteins, saccharides, fats) are reviewed. Some chemical changes lead to the formation of radiolytic products whose risks are still subject of scientific research. It is expected that the main use of gamma irradiation will be the treatment of diets for patients suffering from different disorders of the immune system, allergic patients or for the army and space flights. Irradiation may be a critical control point in the production of some types of foodstuffs

  4. Microbiological performance of a food safety management system in a food service operation.

    Science.gov (United States)

    Lahou, E; Jacxsens, L; Daelman, J; Van Landeghem, F; Uyttendaele, M

    2012-04-01

    The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

  5. Radio-Frequency Applications for Food Processing and Safety.

    Science.gov (United States)

    Jiao, Yang; Tang, Juming; Wang, Yifen; Koral, Tony L

    2018-03-25

    Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. The application of mathematical modeling as a useful tool in RF food processing is also reviewed in detail. At the end of the review, we summarize the active research groups in the RF food thermal-processing field, and address the current problems that still need to be overcome.

  6. A Network Diffusion Model of Food Safety Scare Behavior considering Information Transparency

    Directory of Open Access Journals (Sweden)

    Tingqiang Chen

    2017-01-01

    Full Text Available This study constructs the network diffusion model of food safety scare behavior under the effect of information transparency and examines the network topology and evolution characteristics of food safety scare behavior in a numerical simulation. The main conclusions of this study are as follows. (1 Under the effect of information transparency, the network degree distribution of food safety scare behavior diffusion demonstrates the decreasing characteristics of diminishing margins. (2 Food safety scare behavior diffusion increases with the information dissemination rate and consumer concern about food safety incidents and shows the characteristics of monotone increasing. And with the increasing of the government food safety supervision information transparency and media food safety supervision information transparency, the whole is declining characteristic of diminishing marginal. In addition, the extinction of food safety scare behavior cannot be achieved gradually given a single regulation of government food safety supervision information transparency and media food safety supervision information transparency. (3 The interaction effects between improving government food safety supervision information transparency or media food safety supervision information transparency and declining consumer concerns about food safety incidents or information transmission rate can engender the suppression of food safety scare behavior diffusion.

  7. Bio-markers: traceability in food safety issues.

    Science.gov (United States)

    Raspor, Peter

    2005-01-01

    Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.

  8. The basis and safety of food irradiation. Advantages of radiation treatment for food sanitation and storage

    Energy Technology Data Exchange (ETDEWEB)

    Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

    2001-09-01

    The food irradiation has the history of more than 60 years in its development. However, its commercial application has not been promoted well in Japan even though the safety of irradiated foods was confirmed. Recently, relevant authorities in 52 countries have given clearance to many commodities, and irradiated foods are commercially distributed in USA and EU countries. The international situation makes some unavoidable circumstances which can not close the commercialization of food irradiation in Japan. The present report contains the basis and application of food irradiation, and history of development in the World and Japan. Moreover, the safety of irradiated foods are demonstrated from many evidences of researches in animal feeding tests, in analysis of radiolytic products, in nutritional evaluations and in microbiological studies of irradiated foods. Especially, it makes obvious from the results of many researches that unique radiolytic products can not be produced by irradiation of foods. Because main radiation effects are induced by oxidation degradation of food components as similar to natural oxidation by heating or UV light. Radiation engineering for commercial process and identification methods of irradiated foods are also presented. (author)

  9. Assessing the Food Safety Knowledge of University of Maine Students

    Science.gov (United States)

    Ferk, Chelsea C.; Calder, Beth L.; Camire, Mary Ellen

    2016-01-01

    Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18- to 26-year-old Univ. of Maine students.…

  10. Food safety management systems performance in the lamb production chain

    NARCIS (Netherlands)

    Oses, S.M.; Luning, P.A.; Jacxsens, L.; Jaime, I.; Rovira, J.

    2012-01-01

    This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the

  11. Food Safety Posters for Safe Handling of Leafy Greens

    Science.gov (United States)

    Rajagopal, Lakshman; Arendt, Susan W.; Shaw, Angela M.; Strohbehn, Catherine H.; Sauer, Kevin L.

    2016-01-01

    This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating…

  12. Monitoring consumer confidence in food safety: an exploratory study

    NARCIS (Netherlands)

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

    2004-01-01

    Abstract: In response to the potential for negative economic and societal effects resulting from a low level of consumer confidence in food safety, it is important to know how confidence is potentially influenced by external events. The aim of this article is to describe the development of a monitor

  13. Quantification of microbial quality and safety in minimally processed foods

    NARCIS (Netherlands)

    Zwietering, M.H.

    2002-01-01

    To find a good equilibrium between quality and margin of safety of minimally processed foods, often various hurdles are used. Quantification of the kinetics should be used to approach an optimum processing and to select the main aspects. Due to many factors of which the exact quantitative effect is

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

    African Journals Online (AJOL)

    Agricultural pest management control strategies are primarily concerned with food security and safety. Popular pest control methods include application of synthetic pesticides, biopesticides (plant extracts), non-chemical pest management and integrated pest management (IPM). The resistance of some of the pests to the ...

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

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

    1 janv. 2006 ... Environmental Regulation and Food Safety intéressera les artisans des politiques et les ONG , les chercheurs et les spécialistes de l'économie ... This funding will help strengthen the Science, Technology and Innovation Policy Research Organization's (STIPRO) role as a credible public policy institution in ...

  16. Identifying Food Safety Concerns when Communication Barriers Exist

    Science.gov (United States)

    Neal, Jack A.; Dawson, Mary; Madera, Juan M.

    2011-01-01

    Abstract: Students must be prepared to lead a diverse workforce. The objective of this study was to establish a teaching method that helps students identify barriers to food safety while working in a simulated environment with communication barriers. This study employed a perspective taking exercise based upon the principles of social learning…

  17. Knowledge and practices of food hygiene and safety among camel ...

    African Journals Online (AJOL)

    The respondents showed low knowledge in answering questions regarding spoilage microorganisms and effective cleaning of containers. About 53% of women retailers used rejected/spoiled milk for household consumption. This could result in a high food safety risk. Therefore, training of actors along the camel milk value ...

  18. Investigating Change in Adolescent Self-Efficacy of Food Safety through Educational Interventions

    Science.gov (United States)

    Beavers, Amy S.; Murphy, Lindsay; Richards, Jennifer K.

    2015-01-01

    A successfully targeted intervention can influence food safety knowledge, attitudes, and behaviors, as well as encourage participants to recognize their own responsibility for safe food handling. This acknowledgement of an individual's responsibility and capacity to address food safety can be understood as self-efficacy of food safety (SEFS). This…

  19. 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

  20. Using a Training Video to Improve Agricultural Workers' Knowledge of On-Farm Food Safety

    Science.gov (United States)

    Mathiasen, Lisa; Morley, Katija; Chapman, Benjamin; Powell, Douglas

    2012-01-01

    A training video was produced and evaluated to assess its impact on the food safety knowledge of agricultural workers. Increasing food safety knowledge on the farm may help to improve the safety of fresh produce. Surveys were used to measure workers' food safety knowledge before and after viewing the video. Focus groups were used to determine…

  1. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

    DEFF Research Database (Denmark)

    Coorey, Ranil; Ng, Denise Sze Hu; Jayamanne, Vijith S.

    2018-01-01

    In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food catering sector has increased together with the value of cook‐serve, cook‐chill, and cook‐freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before...... serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens....... Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit...

  2. A history of study on safety of irradiated foods (3). Induced radioactivity in irradiated foods

    International Nuclear Information System (INIS)

    Miyahara, Makoto

    2006-01-01

    Food irradiation can induce a small amount of radioactivity in the foods. The principal mechanisms of the nuclear reactions are (n, γ), (γ, n), (γ, γ'). The resulting nuclear products were found in irradiated foods were Na-24, P-32, Ca-45, C-11, N-13, and O-15 in the food irradiated by 24 MeV electron beam. The total radioactivity is less than 1/1000 of those of K-40 in the case of electron beams below 10 MeV or X rays below 5 MeV. Package materials affected neutron flux in the foods and enhanced the radioactivity. Electron beam machine produces neutrons and increases the flux in food. IAEA recommend to reduce neutron production in the facility. The safety of irradiated food in the radioactivity field still needs more progress. (author)

  3. Explaining the food safety behaviours of food handlers using theories of behaviour change: a systematic review.

    Science.gov (United States)

    Young, Ian; Thaivalappil, Abhinand; Greig, Judy; Meldrum, Richard; Waddell, Lisa

    2018-06-01

    Theories of behaviour change can explain the factors affecting food handlers' use of food safety practices. A systematic review was conducted on this topic to identify which theories have been applied in this area and to determine which theories are the most consistent predictors of food handlers' behaviours. Standard systematic review procedures were followed: comprehensive search strategy; relevance screening of abstracts; article characterization; data extraction; risk-of-bias assessment; and descriptive analysis. Among 19 relevant studies, the most commonly investigated theories were the Theory of Planned Behaviour (n = 9 studies) and Health Belief Model (n = 5). All investigated theories were useful to explain food handlers' behavioural intentions and behaviours related to food safety across different settings, and could serve as useful frameworks for future research and practice. However, there was wide variability in the predictive ability of the theories and their specific constructs, indicating theories should be adapted to the local context of application.

  4. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    Science.gov (United States)

    Burt, Bryan M; Volel, Caroline; Finkel, Madelon

    2003-01-01

    Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

  5. MPACT OF GENETIC BIOTECHNOLOGIES ON BIOSECURITY AND FOOD SAFETY

    Directory of Open Access Journals (Sweden)

    NICA-BADEA DELIA

    2014-05-01

    Full Text Available Biosecurity is a relatively new area global, being promoted by the significant results, particularly in the last 20 years, fundamental and applied research. Biotechnology is a collection of techniques that can be used in the agro-food, medical and industrial. The paper examines the potential impact of transgenic biotechnology, vulnerabilities, implications, benefits and risks, quality of life and health. Introduction into the environment, cross-border trade and use of GMOs resulting from modern biotechnology can untoward effects on the conservation and sustainable use of biological diversity, food security and safety. It is openly acknowledged that modern biotechnology has great potential to promote human welfare, in particular, to overcome the critical needs in food, agriculture and human health. Establish appropriate safety measures when using genetically modified organisms (biosecurity policy, regulatory regime, scientific and technical measures is a highly sensitive process, aiming both to maximize the benefits of modern biotechnology and to minimize potential risk

  6. Current issues and perspectives in food safety and risk assessment.

    Science.gov (United States)

    Eisenbrand, G

    2015-12-01

    In this review, current issues and opportunities in food safety assessment are discussed. Food safety is considered an essential element inherent in global food security. Hazard characterization is pivotal within the continuum of risk assessment, but it may be conceived only within a very limited frame as a true alternative to risk assessment. Elucidation of the mode of action underlying a given hazard is vital to create a plausible basis for human toxicology evaluation. Risk assessment, to convey meaningful risk communication, must be based on appropriate and reliable consideration of both exposure and mode of action. New perspectives, provided by monitoring human exogenous and endogenous exposure biomarkers, are considered of great promise to support classical risk extrapolation from animal toxicology. © The Author(s) 2015.

  7. Geographical indications, food safety, and sustainability: conflicts and synergies

    Directory of Open Access Journals (Sweden)

    David A. Wirth

    2017-01-01

    Full Text Available This paper examines the legal and policy relationships amongst international standards for GIs, food safety requirements, and voluntary claims related to a food’s attributes. The paper addresses those relationships within the context of international trade agreements protecting GIs, such as the 1994 TRIPS Agreement, the EU-Canada Comprehensive Economic and Trade Agreement (CETA, and the chapter on intellectual property and geographical indications in the Transatlantic Trade and Investment Partnership (TTIP currently under negotiation. Trade agreements also discipline food safety measures and non-GI indications of quality or safety such as “organic” and “GMO-free.” Accordingly, the paper also considers the extent to which international trade agreements such as the WTO Agreements on the Application of Sanitary and Phytosanitary Standards (SPS Agreement and Technical Barriers to Trade (TBT might interact with the analysis.

  8. Capillary electrophoresis for the analysis of contaminants in emerging food safety issues and food traceability.

    Science.gov (United States)

    Vallejo-Cordoba, Belinda; González-Córdova, Aarón F

    2010-07-01

    This review presents an overview of the applicability of CE in the analysis of chemical and biological contaminants involved in emerging food safety issues. Additionally, CE-based genetic analyzers' usefulness as a unique tool in food traceability verification systems was presented. First, analytical approaches for the determination of melamine and specific food allergens in different foods were discussed. Second, natural toxin analysis by CE was updated from the last review reported in 2008. Finally, the analysis of prion proteins associated with the "mad cow" crises and the application of CE-based genetic analyzers for meat traceability were summarized.

  9. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    Science.gov (United States)

    Francis, Sarah L.

    2014-01-01

    The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

  10. Development of food safety capability in Ghana to enhance access to the Global Food Manufacturing Value Chain (GFMVC)

    OpenAIRE

    Mensah, L. D.

    2011-01-01

    Demonstrating compliance with food safety requirements of the global economy is a prerequisite for access. As tariff barriers diminish, developing countries are exposed to greater opportunities for repositioning their food manufacturing sectors in global value chains (GVCs). At the same time, the measures for the protection of public health and safety are becoming more stringent because of the series of food safety crises that characterised the global food value chain in the 19...

  11. Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings.

    Science.gov (United States)

    Levine, Katrina; Yavelak, Mary; Luchansky, John B; Porto-Fett, Anna C S; Chapman, Benjamin

    2017-08-01

    To better understand how consumers perceive food safety risks in retail food store settings, a survey was administered to 1,041 nationally representative participants who evaluated possible food safety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. Participants were shown 12 photographs taken at retail stores portraying either commonly perceived or actual food safety contributing factors, such as cross-contamination, product and equipment temperatures, worker hygiene, and/or store sanitation practices. Participants were then asked to specifically identify what they saw, comment as to whether what they saw was safe or unsafe, and articulate what actions they would take in response to these situations. In addition to the survey, focus groups were employed to supplement survey findings with qualitative data. Survey respondents identified risk factors for six of nine actual contributing factor photographs >50% of the time: poor produce storage sanitation (86%, n = 899), cross-contamination during meat slicing (72%, n = 750), bare-hand contact of ready-to-eat food in the deli area (67%, n = 698), separation of raw and ready-to-eat food in the seafood case (63%, n = 660), cross-contamination from serving utensils in the deli case (62%, n = 644), and incorrect product storage temperature (51%, n = 528). On a scale of 1 to 5, where 1 was very unsafe and 5 was very safe, a significant difference was found between average risk perception scores for photographs of actual contributing factors (score of ca. 2.5) and scores for photographs of perceived contributing factors (score of ca. 2.0). Themes from the focus groups supported the results of the survey and provided additional insight into consumer food safety risk perceptions. The results of this study inform communication interventions for consumers and retail food safety professionals aimed at improving hazard identification.

  12. Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home

    Directory of Open Access Journals (Sweden)

    Sergio Paulo Olinto da Motta

    2014-06-01

    Full Text Available Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007. In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012. Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003. This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety and answers (likelihood of food contamination. A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.

  13. Public health and food safety in the WHO African region | Mensah ...

    African Journals Online (AJOL)

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

  14. The 'farm to plate' approach to food safety - Everyone's business.

    Science.gov (United States)

    Allard, Denis G

    2002-05-01

    Food safety is growing in importance as a public health concern for health practitioners and the general public. The Canadian public is exposed more extensively than ever before to exotic foods and pathogens via international travel, changing lifestyles and domestic contact with fresh foodstuff that is imported from faraway lands. Global warming, changing microbial ecology and resistance, and reduced host immunity are also having their effect in increasing the risk. To manage the risk adequately, interventions must be implemented at every point of the food supply chain, from production and processing to distribution, preparation and consumption, at home and in retail food service establishments. The role of government is explained, and the roles of other stakeholders, including physicians, are reviewed briefly.

  15. Food-packaging interactions influencing quality and safety.

    Science.gov (United States)

    Hotchkiss, J H

    1997-01-01

    Interactions between foods and packaging can be detrimental to quality and/or safety. Changes in product flavour due to aroma sorption and the transfer of undesirable flavours from packaging to foods are important mechanisms of deterioration when foods are packaged in polymer-based materials. Careful consideration must be given to those factors affecting such interactions when selecting packaging materials in order to maximize product quality, safety, and shelf-life while minimizing undesirable changes. Product considerations include sensitivity to flavour and related deteriorations, colour changes, vitamin loss, microbial activity, and amount of flavour available. Storage considerations include temperature, time, and processing method. Polymer considerations include type of polymer and processing method, volume or mass of polymer to product ratio, and whether the interaction is Fickian or non-Fickian. Methodology to determine the extent of such interactions must be developed. Direct interactions between food and packaging are not necessarily detrimental. The same principles governing undesirable interactions can be used to affect desirable outcomes. Examples include films which directly intercept or absorb oxygen, inhibit microorganisms, remove undesirable flavours by sorption, or indicate safety and product shelf-life.

  16. Observational study of food safety practices in retail deli departments.

    Science.gov (United States)

    Lubran, M B; Pouillot, R; Bohm, S; Calvey, E M; Meng, J; Dennis, S

    2010-10-01

    In order to improve the safety of refrigerated ready-to-eat food products prepared at retail deli departments, a better understanding of current practices in these establishments is needed. Food employees in deli departments at six chain and three independent retail establishments in Maryland and Virginia were observed, using notational analysis, as they prepared deli products for sale. The frequency of contact with objects and deli products before sale, hand washing and glove changing during preparation, and equipment, utensil, and surface cleaning and sanitizing was determined. Compliance with the U.S. Food and Drug Administration's 2005 model Food Code recommendations, which must be adopted by the individual state and local jurisdictions that are responsible for directly regulating retail establishments, was also assessed. Observations indicated there were a large number of actions for which hand washing was recommended at independent and chain stores (273 recommended of 1,098 total actions and 439 recommended of 3,073 total actions, respectively). Moreover, 67% (295 of 439) of the actions for which hand washing was recommended at the chain stores and 86% (235 of 273) of those at the independent stores resulted from employees touching non-food contact surfaces prior to handling ready-to-eat food. Compliance with hand washing recommendations was generally low and varied depending on store type with independent stores exhibiting lower compliance than chain stores (5 instances of compliance for 273 recommended actions and 73 instances of compliance for 439 recommended actions, respectively). Potential risk mitigation measures that may reduce the frequency of hand washing actions needed during ready-to-eat food preparation in retail deli departments are discussed. More research is needed to determine the impact of such measures on food safety.

  17. Effect of a manager training and certification program on food safety and hygiene in food service operations.

    Science.gov (United States)

    Kassa, Hailu; Silverman, Gary S; Baroudi, Karim

    2010-05-06

    Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities.Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

  18. FY 2000 report on development of the infrastructure to promote use of fuel cells for automobiles. Establishment of the base data for fuel quality standardization; 2000 nendo jidoshayo nenryo denchi no fukyu kiban seibi seika hokokusho. Nenryo seijo kikakuka no tame no base data chikuseki

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-03-01

    This project is aimed at studies on the effects of impurities and additives in hydrogen and methanol fuels, to establish the base data for fuel quality standardization and thereby to promote use of fuel cells for automobiles. Described herein are the FY 2000 results. Literature survey is conducted for the effects of the impurities on performance of the cells and hydrogen-occluding alloys, and various additives for improving safety, e.g., odorants, flame visualizers for hydrogen, and fuel colorants and flame visualizers for methanol. Under the present standards, the cell and alloy performance may be affected by the impurities, e.g., CO and sulfur compounds. The commercial products are sampled, to analyze the impurity components and their concentrations. Hydrogen produced by various processes contains a high proportion of CO before being refined, which may adversely affect the performance. Methanol sampled from less frequently used refilling stations contains high proportions of carbonyl compounds, and it is necessary to confirm their effects of the reformer. In order to investigate the effects of impurities, the performance tests are conducted using the test apparatuses for performance evaluation of power generation by fuel cells and hydrogen-occluding alloys. Propane is found to be an effective flame visualizer for hydrogen, but should be contained at 5% or more to visualize the flame. (NEDO)

  19. Food irradiation: A technique for preserving and improving the safety of food

    International Nuclear Information System (INIS)

    1988-01-01

    Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide

  20. Food irradiation: A technique for preserving and improving the safety of food

    International Nuclear Information System (INIS)

    1992-01-01

    Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general , governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food , and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide

  1. Establish Central Kitchen under HACCP Control in Food and Beverage Industry to Ensure Food Safety and Hygiene

    Directory of Open Access Journals (Sweden)

    Cuihua Qi

    2014-04-01

    Full Text Available In recent years, food safety and hygiene have been a social problem. So, it is worth studying in-depth that how to control the safety and hygiene of food and beverage. This paper proposes to establish central kitchens under HACCP control to ensure food safety and hygiene in the food and beverage industry. Considering the practical difficulties in the application of HACCP, this paper introduces the establishment of dishes HACCP system with some examples to give the reference of the food and beverage industry. Central kitchens have many advantages while HACCP is the golden standard to ensure food safety and hygiene, hence, it will ensure food safety and hygiene if both can be combined with in the use of food and beverage industry.

  2. Development and validation of mass spectrometry-based methods for food quality and food safety assessment

    OpenAIRE

    Bignardi, Chiara

    2014-01-01

    In this PhD thesis, analytical chemistry plays a significant role in the assessment of food quality and safety; in particular, three different topics have been addressed to and they are presented into three chapters in which different analytical methodologies have been developed, validated and applied successfully in different topics of food chemistry research. The first chapter is focused on an innovative analytical technique, capillary zone electrophoresis coupled to tandem mass spectrom...

  3. Beneficial Effects of Spices in Food Preservation and Safety

    Science.gov (United States)

    Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

    2016-01-01

    Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620

  4. Food safety and urban food markets in Vietnam: The need for flexible and customized retail modernization policies

    NARCIS (Netherlands)

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

    2015-01-01

    Access to safe and healthy food is a crucial element of food security. In Vietnam the safety of daily vegetables is of great concern to both consumers and policymakers. To mitigate food safety risks, the Vietnamese government enforces rules and regulations and relies strongly on a single approach

  5. The safety and regulation of natural products used as foods and food ingredients.

    Science.gov (United States)

    Abdel-Rahman, Ali; Anyangwe, Njwen; Carlacci, Louis; Casper, Steve; Danam, Rebecca P; Enongene, Evaristus; Erives, Gladys; Fabricant, Daniel; Gudi, Ramadevi; Hilmas, Corey J; Hines, Fred; Howard, Paul; Levy, Dan; Lin, Ying; Moore, Robert J; Pfeiler, Erika; Thurmond, T Scott; Turujman, Saleh; Walker, Nigel J

    2011-10-01

    The use of botanicals and dietary supplements derived from natural substances as an adjunct to an improved quality of life or for their purported medical benefits has become increasingly common in the United States. This review addresses the safety assessment and regulation of food products containing these substances by the U.S. Food and Drug Administration (FDA). The issue of safety is particularly critical given how little information is available on the toxicity of some of these products. The first section uses case studies for stevia and green tea extracts as examples of how FDA evaluates the safety of botanical and herbal products submitted for consideration as Generally Recognized as Safe under the Federal Food, Drug, and Cosmetics Act. The 1994 Dietary Supplement Health Education Act (DSHEA) created a regulatory framework for dietary supplements. The article also discusses the regulation of this class of dietary supplements under DSHEA and addresses the FDA experience in analyzing the safety of natural ingredients described in pre-market safety submissions. Lastly, we discuss an ongoing interagency collaboration to conduct safety testing of nominated dietary supplements.

  6. A holistic approach to food safety risks: Food fraud as an example.

    Science.gov (United States)

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

    2016-11-01

    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 economy. Many of these major trends will also drive the development of food safety risks and thus will have an effect on human health, local societies and economies. It is advocated that a holistic or system approach taking into account the influence of multiple "drivers" on food safety is followed to predict the increased likelihood of occurrence of safety incidents so as to be better prepared to prevent, mitigate and manage associated risks. The value of using a Bayesian Network (BN) modelling approach for this purpose is demonstrated in this paper using food fraud as an example. Possible links between food fraud cases retrieved from the RASFF (EU) and EMA (USA) databases and features of these cases provided by both the records themselves and additional data obtained from other sources are demonstrated. The BN model was developed from 1393 food fraud cases and 15 different data sources. With this model applied to these collected data on food fraud cases, the product categories that thus showed the highest probabilities of being fraudulent were "fish and seafood" (20.6%), "meat" (13.4%) and "fruits and vegetables" (10.4%). Features of the country of origin appeared to be important factors in identifying the possible hazards associated with a product. The model had a predictive accuracy of 91.5% for the fraud type and demonstrates how expert knowledge and data can be combined within a model to assist risk managers to better understand the factors and their interrelationships. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. 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...... and environmental exposure. Comparative pesticide substitution scenarios are presented to address this need. In a case study on wheat, different pesticides have been compared with respect to their substitution potential with focus on human health. Results demonstrate that health impacts can be reduced up to 99......% 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...

  8. Food Safety Regulation and Firm Productivity: Evidence from the French Food Industry

    OpenAIRE

    Requillart, Vincent; Nauges, Celine; Simioni, Michel; Bontemps, Christophe

    2012-01-01

    The purpose of this article is to assess whether food safety regulations imposed by the European Union in the 2000s may have induced a slow-down in the productivity of firms in the food processing sector. The impact of regulations on costs and productivity has seldom been studied. This article contributes to the literature by measuring productivity change using a panel of French food processing firms for the years 1996 to 2006. To do so, we develop an original iterative testing procedure b...

  9. Pyrrolizidine Alkaloids: Chemistry, Pharmacology, Toxicology and Food Safety.

    Science.gov (United States)

    Moreira, Rute; Pereira, David M; Valentão, Patrícia; Andrade, Paula B

    2018-06-05

    Pyrrolizidine alkaloids (PA) are widely distributed in plants throughout the world, frequently in species relevant for human consumption. Apart from the toxicity that these molecules can cause in humans and livestock, PA are also known for their wide range of pharmacological properties, which can be exploited in drug discovery programs. In this work we review the current body of knowledge regarding the chemistry, toxicology, pharmacology and food safety of PA.

  10. RESPONSIBILITIES OF FOOD BUSINESS OPERATORS RELATED TO FOOD SAFETY: CONCERNS RELATED TO HACCP IN MICRO-BUSINESSES FOOD COMPANIES

    OpenAIRE

    T. Civera; D. Nucera; A. Bellio; M. Botosso; M. Mora; R. Goi; B. Griglio

    2012-01-01

    The research was aimed at collecting information on food safety knowledge by operators of small and less developed food businesses. This will allow to reveal what are the real drawbacks in HACCP application in these realities. Fifty meat producing plants located in Piedmont region were involved. In all the plants a questionnaire with questions on HACCP system was submitted. The analysis of the collected answers, evidenced that 42% of the operators needed to perform structural modifications in...

  11. ANALYZING CONSUMERS’ OPINION ON ORGANIC FOOD, THEIR SAFETY AND AVAILABILITY IN THE SLOVAK FOOD MARKET

    Directory of Open Access Journals (Sweden)

    Artan Qineti

    2010-07-01

    Full Text Available  In our paper we focus on the consumers´ opinion on bio - food, their safety and availability in the Slovak food market. The analysis is based on a survey organized in the period between December 2009 and January 2010. From the methodological aspect, basic approaches of descriptive statistics have been used, as well as methods of association measurement. The test of robustness tested Chi-Square statistic. The robustness have been judged based on the p-values. Correlations have been tested through the Contingency coefficient and Cramer's V coefficient. From the survey it can be concluded that even though consumers have some idea about bio – food and trust them more compared to other conventional food, they think that their market supply is not sufficient. Respondents consider media and internet, as the most important information source that they wish to be informed on bio-food safety and control, ecological agriculture, eco-agroturism, as well as on the effect of agriculture on the environment. Through the statistics of robustness, it was found out that the effect of gender, education, economic activity and faculty of the surveyed respondents (students from Faculty of Biotechnology and Food Sciences (FBP had a better information on bio – food proved to be statistically significant.  doi:10.5219/16

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

    Directory of Open Access Journals (Sweden)

    Tamás Nepusz

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

  13. A strategy to establish Food Safety Model Repositories.

    Science.gov (United States)

    Plaza-Rodríguez, C; Thoens, C; Falenski, A; Weiser, A A; Appel, B; Kaesbohrer, A; Filter, M

    2015-07-02

    Transferring the knowledge of predictive microbiology into real world food manufacturing applications is still a major challenge for the whole food safety modelling community. To facilitate this process, a strategy for creating open, community driven and web-based predictive microbial model repositories is proposed. These collaborative model resources could significantly improve the transfer of knowledge from research into commercial and governmental applications and also increase efficiency, transparency and usability of predictive models. To demonstrate the feasibility, predictive models of Salmonella in beef previously published in the scientific literature were re-implemented using an open source software tool called PMM-Lab. The models were made publicly available in a Food Safety Model Repository within the OpenML for Predictive Modelling in Food community project. Three different approaches were used to create new models in the model repositories: (1) all information relevant for model re-implementation is available in a scientific publication, (2) model parameters can be imported from tabular parameter collections and (3) models have to be generated from experimental data or primary model parameters. All three approaches were demonstrated in the paper. The sample Food Safety Model Repository is available via: http://sourceforge.net/projects/microbialmodelingexchange/files/models and the PMM-Lab software can be downloaded from http://sourceforge.net/projects/pmmlab/. This work also illustrates that a standardized information exchange format for predictive microbial models, as the key component of this strategy, could be established by adoption of resources from the Systems Biology domain. Copyright © 2015. Published by Elsevier B.V.

  14. Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors.

    Science.gov (United States)

    Duncan, Timothy V

    2011-11-01

    In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term. Published by Elsevier Inc.

  15. Preparing suitable climate scenario data to assess impacts on local food safety

    NARCIS (Netherlands)

    Liu, C.; Hofstra, N.; Leemans, R.

    2015-01-01

    Quantification of climate change impacts on food safety requires food safety assessment with different past and future climate scenario data to compare current and future conditions. This study presents a tool to prepare climate and climate change data for local food safety scenario analysis and

  16. Problems of Rural Food Safety and Strategies of Constructing Supervision System

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    This paper expounds the practical necessity of constructing diversified rural food safety supervision system as follows: it is the necessary requirements of guaranteeing people’s health and life safety; it is an important component of governmental function of social management and the logical extension of administrative responsibilities; it is the basis of maintaining order of rural society and constructing harmonious society. The main problems existing in the supervision of rural food safety are analyzed as follows: first, the legislative work of rural food safety lags behind to some extent; second, the supervision of governmental departments on rural food safety is insufficient; third, the industrial supervision mechanism of rural food security is not perfect; fourth, the role of rural social organizations in supervising food safety is limited; fifth, the farmers’ awareness of food safety supervision is not strong. Based on these problems, the targeted strategies of constructing diversified rural food safety supervision system are put forward as follows: accelerate the legislation of rural food safety, and ensure that there are laws to go by; give play to the dominant role of government, and strengthen administrative supervision on rural food safety; perfect industrial convention of rural food safety, and improve industrial supervision mechanism; actively support the fostering of social organizations, and give play to the role of supervision of organizations; cultivate correct concept of rights and obligations of farmers, and form awareness of food safety supervision.

  17. 75 FR 56112 - Integrated Food Safety System Online Collaboration Development-Cooperative Agreement With the...

    Science.gov (United States)

    2010-09-15

    ... FDA to meet the White House Food Safety Working Group recommendation that the Federal government... development of an integrated food safety system, and the development and implementation of a sustainable model... levels. NCFPD also has past experience directly supporting the White House Food Safety Working Group...

  18. 5 CFR 8301.104 - Additional rules for employees of the Food Safety and Inspection Service.

    Science.gov (United States)

    2010-01-01

    ... Food Safety and Inspection Service. 8301.104 Section 8301.104 Administrative Personnel DEPARTMENT OF....104 Additional rules for employees of the Food Safety and Inspection Service. Any employee of the Food Safety and Inspection Service not otherwise required to obtain approval for outside employment under...

  19. Identification of Core Competencies for an Undergraduate Food Safety Curriculum Using a Modified Delphi Approach

    Science.gov (United States)

    Johnston, Lynette M.; Wiedmann, Martin; Orta-Ramirez, Alicia; Oliver, Haley F.; Nightingale, Kendra K.; Moore, Christina M.; Stevenson, Clinton D.; Jaykus, Lee-Ann

    2014-01-01

    Identification of core competencies for undergraduates in food safety is critical to assure courses and curricula are appropriate in maintaining a well-qualified food safety workforce. The purpose of this study was to identify and refine core competencies relevant to postsecondary food safety education using a modified Delphi method. Twenty-nine…

  20. Review of health safety aspects of nanotechnologies in food production.

    Science.gov (United States)

    Bouwmeester, Hans; Dekkers, Susan; Noordam, Maryvon Y; Hagens, Werner I; Bulder, Astrid S; de Heer, Cees; ten Voorde, Sandra E C G; Wijnhoven, Susan W P; Marvin, Hans J P; Sips, Adriënne J A M

    2009-02-01

    Due to new, previously unknown, properties attributed to engineered nanoparticles many new products are introduced in the agro-food area. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. As with most new and evolving technologies, potential benefits are emphasized, while little is known on safety of the application of nanotechnologies in the agro-food sector. This review gives an overview of scientific issues that need to be addressed with priority in order to improve the risk assessment for nanoparticles in food. The following research topics are considered to contribute pivotally to risk assessment of nanotechnologies and nanoparticles in food products. Set a definition for NPs to facilitate regulatory discussions, prioritization of research and exchange of study results. Develop analytical tools for the characterization of nanoparticles in complex biological matrices like food. Establish relevant dose metrics for nanoparticles used for both interpretation of scientific studies as well as regulatory frameworks. Search for deviant behavior (kinetics) and novel effects (toxicity) of nanoparticles and assess the validity of currently used test systems following oral exposure. Estimate the consumer exposure to nanoparticles.

  1. Climate resilient crops for improving global food security and safety.

    Science.gov (United States)

    Dhankher, Om Parkash; Foyer, Christine H

    2018-05-01

    Food security and the protection of the environment are urgent issues for global society, particularly with the uncertainties of climate change. Changing climate is predicted to have a wide range of negative impacts on plant physiology metabolism, soil fertility and carbon sequestration, microbial activity and diversity that will limit plant growth and productivity, and ultimately food production. Ensuring global food security and food safety will require an intensive research effort across the food chain, starting with crop production and the nutritional quality of the food products. Much uncertainty remains concerning the resilience of plants, soils, and associated microbes to climate change. Intensive efforts are currently underway to improve crop yields with lower input requirements and enhance the sustainability of yield through improved biotic and abiotic stress tolerance traits. In addition, significant efforts are focused on gaining a better understanding of the root/soil interface and associated microbiomes, as well as enhancing soil properties. © 2018 The Authors Plant, Cell & Environment Published by John Wiley & Sons Ltd.

  2. Food safety through the training of 2-alcilciclobutanonas in processed foods by ionizing radiation

    International Nuclear Information System (INIS)

    Alves, Rodrigo Mendes

    2016-01-01

    Food irradiation is a means of preserving food which uses a processing technique that exposes the foods at a controlled high energy ionizing radiation. The treatment with the use of ionizing radiation in foods has many applications technologically and technically feasible, including the ability to improve the microbiological safety and reducing levels of pathogenic bacteria, inhibiting the germination of tubers plant application, preserving stored foods or the stability of storage and is also used to increase the shelf life of certain products due to the reduction of contamination by microorganisms. Due to the increase of international trade in food and the growing regulatory requirements of consumer markets increasingly importing and exporting countries have shown interest in food irradiation and conducted research in the practical application of this technology and detection methods of treatment. Numerous surveys were conducted worldwide, resulting in efficient protocols to identify which foods were irradiated or not. Until then, the 'myth' that irradiated food could not be detected and they were not formed any single radiation products has been replaced by the knowledge that many changes can occur in irradiated foods and these changes could be used as tools to identify this technology. The radiation processing resulting in characteristic patterns formations of saturated hydrocarbons, aldehydes, methyl and ethyl esters and 2-alcilciclobutanonas, depending on the fatty acid composition of the lipid that composes the food. Thus the purpose of this study was to collect data to compare the effects of different doses of gamma radiation and electron in foods that have fat to determine possible changes resulting from the use of irradiation, as the presence of 2-Alcilciclobutanonas and also show main equipment used for food irradiation and its categories, with the aim of informing the general public. (author)

  3. Food safety in Vietnam: where we are at and what we can learn from international experiences.

    Science.gov (United States)

    Nguyen-Viet, Hung; Tuyet-Hanh, Tran Thi; Unger, Fred; Dang-Xuan, Sinh; Grace, Delia

    2017-02-16

    Food-borne diseases are attracting a lot of attention in Vietnam as a result of repeated episodes of adulterated and unsafe food. In this paper, we provide some perspectives on food safety in Vietnam from the point of view of an international research institution working on food safety with partners in the country. We argue that one of the key issues of food safety in Vietnam is that certain food value chain stakeholders lack ethics, which leads to the production and trading of unsafe foods in order to make profits irrespective of adverse health effects on consumers. In turn, the shortfall in ethical behaviours around food can be attributed to a lack of incentives or motivating factors.Although food safety causes panic in the population, it is unclear how much contaminated food contributes to the burden of food-borne diseases and food poisonings in Vietnam. However, globally, the biggest health problem associated with food are infections from consuming food contaminated with viruses, bacteria or parasites. A major food safety challenge is the inappropriate way of communicating food risks to the public. Another key constraint is the inherent difficulty in managing food in wet markets and from smallholder production. On the other hand, local foods, and local food production and processing are an important cultural asset as well as being essential to food safety, and these aspects can be put at risk if food safety concerns motivate consumers to purchase more imported foods.In this paper, we also discuss good experiences in food safety management from other countries and draw lessons learnt for Vietnam on how to better deal with the current food safety situation.

  4. Whole genome sequencing: an efficient approach to ensuring food safety

    Science.gov (United States)

    Lakicevic, B.; Nastasijevic, I.; Dimitrijevic, M.

    2017-09-01

    Whole genome sequencing is an effective, powerful tool that can be applied to a wide range of public health and food safety applications. A major difference between WGS and the traditional typing techniques is that WGS allows all genes to be included in the analysis, instead of a well-defined subset of genes or variable intergenic regions. Also, the use of WGS can facilitate the understanding of contamination/colonization routes of foodborne pathogens within the food production environment, and can also afford efficient tracking of pathogens’ entry routes and distribution from farm-to-consumer. Tracking foodborne pathogens in the food processing-distribution-retail-consumer continuum is of the utmost importance for facilitation of outbreak investigations and rapid action in controlling/preventing foodborne outbreaks. Therefore, WGS likely will replace most of the numerous workflows used in public health laboratories to characterize foodborne pathogens into one consolidated, efficient workflow.

  5. Microbiological Safety of Kitchen Sponges Used in Food Establishments

    Directory of Open Access Journals (Sweden)

    Tesfaye Wolde

    2016-01-01

    Full Text Available Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against the total counts of aerobic mesophilic bacteria (AMB, Enterobacteriaceae, coliforms, and yeast and molds. The mean counts of aerobic mesophilic bacteria ranged from 7.43 to 12.44 log CFU/mm3. The isolated genera were dominated by Pseudomonas (16.9%, Bacillus (11.1%, Micrococcus (10.6%, Streptococcus (7.8%, and Lactobacillus (6% excluding the unidentified Gram positive rods (4.9% and Gram negative rods (9.9%. The high microbial counts (aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, and yeast and molds reveal the existence of poor kitchen sponge sanitization practice. Awareness creation training on basic hygienic practices to food handlers and periodic change of kitchen sponges are recommended.

  6. New food safety law: effectiveness on the ground.

    Science.gov (United States)

    Drew, Christa A; Clydesdale, Fergus M

    2015-01-01

    The demand for safety in the US food supply from production to consumption necessitates a scientific, risk-based strategy for the management of microbiological, chemical, and physical hazards in food. The key to successful management is an increase in systematic collaboration and communication and in enforceable procedures with all domestic and international stakeholders. The enactment of the Food Safety Modernization Act (FSMA) aims to prevent or reduce large-scale food-borne illness outbreaks through stricter facility registration and records standards, mandatory prevention-based controls, increased facility inspections in the United States and internationally, mandatory recall authority, import controls, and increased consumer communication. The bill provisions are expected to cost $1.4 billion over the next four years. Effective implementation of the FSMA's 50 rules, reports, studies, and guidance documents in addition to an increased inspection burden requires further funding appropriations. Additional full-time inspectors and unprecedented foreign compliance is necessary for the full and effective implementation of the FSMA.

  7. Food for thought: change and continuity in German food safety policy

    NARCIS (Netherlands)

    Paul, K.T.

    2007-01-01

    This paper examines German food safety policy from a discourse‐theoretically informed perspective. It draws on qualitative research, including textual analysis and in‐depth interviews. Its aim is to understand why the occurrence of ‘mad‐cow‐disease’ (BSE) in Germany in the year 2000 led to what some

  8. Building Food Safety Networks in Africa through our Work on Food and Environmental Protection

    International Nuclear Information System (INIS)

    Sasanya, James

    2015-01-01

    In the last newsletter, we featured our support for food safety programs in IAEA/FAO Member States focusing on countries in Latin America and the Caribbean as an example. This feature article highlights our efforts to establish laboratory networks in Africa and the activities supported by the Joint FAO/IAEA Division through the technical cooperation program. Under the Africa Regional Cooperative Agreement on Research, Development and Training Related to Nuclear Science and Technology (AFRA), a project on “Establishing a Food Safety Network through the Application of Nuclear and Related Technologies” is being implemented. This involves food and environmental safety related institutions in Algeria, Botswana, Cameroon, Egypt, Ethiopia, Mauritius, Namibia, Nigeria, South Africa, Sudan, Tunisia, Uganda, United Republic of Tanzania and Zimbabwe, working closely to address common needs and challenges. The project has thus far enhanced the application of nuclear techniques in food safety control programs such as the use of radio receptor assay techniques in these Member States. These rapid laboratory screening tools have been established by sub-regional networking and collaboration, it is paving the way for the establishment of a fully regional network

  9. NASA FY 2000 Accountability Report

    Science.gov (United States)

    2000-01-01

    This Accountability Report consolidates reports required by various statutes and summarizes NASA's program accomplishments and its stewardship over budget and financial resources. It is a culmination of NASA's management process, which begins with mission definition and program planning, continues with the formulation and justification of budgets for the President and Congress, and ends with scientific and engineering program accomplishments. The report covers activities from October 1, 1999, through September 30, 2000. Achievements are highlighted in the Statement of the Administrator and summarized in the Report.

  10. 77 FR 28602 - Agency Information Collection Activities; Proposed Collection; Comment Request; Early Food Safety...

    Science.gov (United States)

    2012-05-15

    ... appropriate, and other forms of information technology. Early Food Safety Evaluation of New Non-Pesticidal... Evaluation of New Non-Pesticidal Proteins Produced by New Plant Varieties Intended for Food Use AGENCY: Food... for early food safety evaluation of new non-pesticidal proteins produced by new plant varieties...

  11. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-02-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.

  12. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-01-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety. PMID:29389843

  13. Food safety/food security aspects related to the environmental release of pharmaceuticals.

    Science.gov (United States)

    Brambilla, Gianfranco; Testa, Cecilia

    2014-11-01

    The environmental presence of pharmaceuticals in top soil and in water where extensive animal farming occurs may represent an involuntary source of residues in food that might affect both food safety and food security. We modelled the presence of residues in animal matrices from the inventoried environmental concentration of selected drugs in surface waters (range: 0.1-10μgL(-1)) and agriculture soils (range: 1-100μgkg(-1) dry weight), accounting for animal production parameters (i.e., forages, water intake and milk and egg production) and drug pharmacokinetics. The results indicate that the contamination of tetracyclines in top soil may represent a major issue both for the compliance with maximum residue levels in food (100-300ngg(-1)) and for the claim of organic products. via surface water, animals may be vulnerable to the intake of anabolics and growth-promoting agents, such as 17-beta estradiol and clenbuterol, only under a worst-case scenario. Their identification, which is currently achievable at a pgg(-1) level in animal specimens, is considered proof of illegal treatment and can lead to the prosecution of farmers. The Environmental Quality Standards that have been proposed for priority substances in surface waters may also be considered protective in terms of food security/food safety; however, a broad-spectrum characterisation of drugs within the agriculture context could be envisaged to refine the uncertainties in the risk assessment and for combined intakes. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Genetically Modified Foods: Promises, Challenges and Safety Assessments

    Directory of Open Access Journals (Sweden)

    Manouchehr Dadgarnejad

    2017-09-01

    Full Text Available Background and Objective: Application of genetically modified organisms in the agriculture sector and food industry began since last years of 20th century. Since then this technology has become a central part of the broader public controversy about the advantages and safety of these products. This article has tried to review aspects of these types of organisms and foods.Results and Conclusion: Genetically modified technology has potential to overcome agricultural problems, such as biotic and abiotic issues by enhancing pests and herbicides resistance, drought tolerance, fast ripening, and finally enhancing yield and nutritional quality. Besides these revolutionary advantages, during the last decades some potential human, animal and environmental risks have been taken in account for these organisms or foods. However, no scientific evidence exists adequately about their harmful human or animal effects, and also, some new scientific and management methodologies (new technologies and regulations have been developed to mitigate the environmental risks. Some challenges such as pest adaptation are being solved by refuge technology, gene pyramiding and insertion of best-coupled primers through the known conditions reducing unintended outcomes including silencing, activation or rearrangement of non-target genome pieces. However, it does not mean that no harmful effect will happen in the future. Therefore, it is required that before release of any genetically modified crop, all requested risk assessments be performed, and then post release monitoring be done to follow the possible gene flow and prevent any potential disastrous contaminations to the food chain. Finally, it could be concluded that the safe usage of this technology, by considering all nationally and internationally accepted environmental and health safety assessment protocols, can help us to use advantages of this technology in agriculture, medicine and industry. However, more safety

  15. Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers

    Science.gov (United States)

    Lee, Hui Key; Abdul Halim, Hishamuddin; Thong, Kwai Lin; Chai, Lay Ching

    2017-01-01

    Institutional foodborne illness outbreaks continue to hit the headlines in the country, indicating the failure of food handlers to adhere to safe practices during food preparation. Thus, this study aimed to compare the knowledge, attitude, and self-reported practices (KAP) of food safety assessment and microbiological assessment of food handlers’ hands as an indicator of hygiene practices in food premises. This study involved 85 food handlers working in a university located in Kuala Lumpur, Malaysia. The food safety KAP among food handlers (n = 67) was assessed using a questionnaire; while the hand swabs (n = 85) were tested for the total aerobic count, coliforms, and Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio cholerae and Vibrio parahaemolyticus. The food handlers had moderate levels of food safety knowledge (61.7%) with good attitude (51.9/60) and self-reported practices (53.2/60). It is noteworthy that the good self-reported practices were not reflected in the microbiological assessment of food handlers’ hands, in which 65% of the food handlers examined had a total aerobic count ≥20 CFU/cm2 and Salmonella was detected on 48% of the food handlers’ hands. In conclusion, the suggestion of this study was that the food handlers had adequate food safety knowledge, but perceived knowledge failed to be translated into practices at work.

  16. Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers

    Directory of Open Access Journals (Sweden)

    Hui Key Lee

    2017-01-01

    Full Text Available Institutional foodborne illness outbreaks continue to hit the headlines in the country, indicating the failure of food handlers to adhere to safe practices during food preparation. Thus, this study aimed to compare the knowledge, attitude, and self-reported practices (KAP of food safety assessment and microbiological assessment of food handlers’ hands as an indicator of hygiene practices in food premises. This study involved 85 food handlers working in a university located in Kuala Lumpur, Malaysia. The food safety KAP among food handlers (n = 67 was assessed using a questionnaire; while the hand swabs (n = 85 were tested for the total aerobic count, coliforms, and Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio cholerae and Vibrio parahaemolyticus. The food handlers had moderate levels of food safety knowledge (61.7% with good attitude (51.9/60 and self-reported practices (53.2/60. It is noteworthy that the good self-reported practices were not reflected in the microbiological assessment of food handlers’ hands, in which 65% of the food handlers examined had a total aerobic count ≥20 CFU/cm2 and Salmonella was detected on 48% of the food handlers’ hands. In conclusion, the suggestion of this study was that the food handlers had adequate food safety knowledge, but perceived knowledge failed to be translated into practices at work.

  17. The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

    Science.gov (United States)

    Kibret, Mulugeta; Abera, Bayeh

    2012-03-01

    Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

  18. The prospect of food irradiation and the contribution of radiation chemistry to enact the hygienic safety standard of irradiated foods

    International Nuclear Information System (INIS)

    Wu Jilan; Yuan Rongyao

    1986-01-01

    Now, it is said that we are at the dawn of food irradiation application both nationally and internationally. However, referring to the acceptability of customers the labeling of irradiated foods has been a nightmare to the food processors. On the other hand the recommended international standard has the shortcomings of thinking in absolute terms. In this paper a proposal which puts special emphasis on enacting hygienic safety standard of individual irradiated food is recommended. The hygienic safety standard of the irradiated food may be classified in three classes: 1) its hygienic safety standard is similar to that of common food; 2) the maximum permissible quantities of harmful compounds induced by radiation must be controlled; and 3) the quantity of unique radiolysis products may by dutermined. Radiation chemistry plays an important role in enacting the hygienic safety standard of irradiated foods. For international cooperation in this field some suggestions are made

  19. Outsource Power, Import Safety? Challenges and Opportunities of the U.S.-China Food Safety Regulatory Cooperation.

    Science.gov (United States)

    Lin, Ching-Fu

    The United States has a high stake in China’s serious food safety problem, as food products of Chinese origin have dominated the U.S. food market in numerous areas and continue to grow. The conclusion of the U.S.-China Food Safety Agreement (“the Agreement”) has allowed FDA to strengthen regulatory cooperation with its Chinese counterpart in various aspects. The Agreement also paves the way for the implementation of the new regulatory tools incorporated in FSMA, especially in the cross-border context. However, both the Agreement and FSMA have certain crucial limitations that may create future hurdles to effective implementation in the U.S.-China cooperation. This paper therefore endeavors to first examine China’s governance challenges over food safety, with a focus on the 2009 Food Safety Law, the 2015 Amendment, and the fundamental problem of “thin” rule of law. This paper moves to analyze the U.S.-China Food Safety Agreement, reviewing the agreement’s strengths and weaknesses. It further assesses FSMA’s innovative institutional design to regulate imported food products and its limitations. However, both the U.S.-China Food Safety Agreement and FSMA arguably create a regulatory dilemma for FDA when addressing imported food safety, due to structural mismatch between the broad scope of power granted to FDA and the long chain of power outsourcing to governments or private companies as primary “regulators.” Neither the Agreement nor FSMA give FDA adequate capacity to closely oversee such “agents” along the chain of power outsourcing. Framing the U.S.-China food safety cooperation as a multilayer structure that “outsources power” to “import safety,” this paper concludes by stressing the need for a robust accountability and effective mechanism for U.S.-China food safety cooperation.

  20. Control of Listeria species food safety at a poultry food production facility.

    Science.gov (United States)

    Fox, Edward M; Wall, Patrick G; Fanning, Séamus

    2015-10-01

    Surveillance and control of food-borne human pathogens, such as Listeria monocytogenes, is a critical aspect of modern food safety programs at food production facilities. This study evaluated contamination patterns of Listeria species at a poultry food production facility, and evaluated the efficacy of procedures to control the contamination and transfer of the bacteria throughout the plant. The presence of Listeria species was studied along the production chain, including raw ingredients, food-contact, non-food-contact surfaces, and finished product. All isolates were sub-typed by pulsed-field gel electrophoresis (PFGE) to identify possible entry points for Listeria species into the production chain, as well as identifying possible transfer routes through the facility. The efficacy of selected in-house sanitizers against a sub-set of the isolates was evaluated. Of the 77 different PFGE-types identified, 10 were found among two or more of the five categories/areas (ingredients, food preparation, cooking and packing, bulk packing, and product), indicating potential transfer routes at the facility. One of the six sanitizers used was identified as unsuitable for control of Listeria species. Combining PFGE data, together with information on isolate location and timeframe, facilitated identification of a persistent Listeria species contamination that had colonized the facility, along with others that were transient. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. 78 FR 14309 - Implementation of the FDA Food Safety Modernization Act Provision Requiring FDA To Establish...

    Science.gov (United States)

    2013-03-05

    ... FDA's Product Tracing Web page at http://www.fda.gov/Food/FoodSafety/FSMA/ucm270851.htm . This... Submit a Report to Congress for the Improvement of Tracking and Tracing of Food; Request for Comments and... Institute of Food Technologists (IFT) to execute product tracing pilot projects as described in the FDA Food...

  2. The safety of food products requires X-ray testing

    International Nuclear Information System (INIS)

    Lardiere, C.

    2017-01-01

    Food safety through standards and regulations imposes food products to be tested for the presence of alien elements. So far metal detectors have been used to detect metal parts, now they have been progressively replaced with X-ray scanners that allow the detection of a lot more contaminants. The improvement of algorithms for image processing combined with the availability of ever more powerful PC have led to the routine use of X-ray testing on industrial processes. Technological progress has made X-ray testing more efficient: while previously a power of 500 W was necessary to cross a 10 cm thickness of water, now only 100 W is necessary. The main advantage of X-ray testing is to be able to test food even packed in metal containers and to detect if the container is deformed. Another advantages is to be able to detect a lot of elements like pieces of glass, small stones or bits of bones. The minimal size to be detected is 0.5 mm for stainless steels and 2 mm for glass or bones. Usually metal detectors are set at the end of the production line just before packaging but in some cases they can be included in the line in order to protect the next machine that intervenes to process the food. (A.C.)

  3. Investigating the potential benefits of on-site food safety training for Folklorama, a temporary food service event.

    Science.gov (United States)

    Mancini, Roberto; Murray, Leigh; Chapman, Benjamin J; Powell, Douglas A

    2012-10-01

    Folklorama in Winnipeg, Manitoba, Canada, is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of Escherichia coli O157 that caused 37 illnesses and 18 hospitalizations. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors, as each culture prepares food in their own very unique way. The Manitoba Department of Health and Folklorama Board of Directors realized a need to implement a food safety information delivery program that would be more effective than a 2-h food safety course delivered via PowerPoint slides. The food operators and event coordinators of five randomly chosen pavilions selling potentially hazardous food were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training and were assessed concurrently. Public health inspections for all 10 pavilions were performed by Certified Public Health Inspectors employed with Manitoba Health. Critical infractions were assessed by means of standardized food protection inspection reports. The results suggest no statistically significant difference in food inspection scores between the trained and control groups. However, it was found that inspection report results increased for both the control and trained groups from the first inspection to the second, implying that public health inspections are necessary in correcting unsafe food safety practices. The results further show that in this case, the 2-h food safety course delivered via slides was sufficient to pass public health inspections. Further evaluations of alternative food safety training approaches are warranted.

  4. The application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) concepts in food safety management, using Listeria monocytogenes in deli meats as a case study

    NARCIS (Netherlands)

    Gkogka, E.; Reij, M.W.; Gorris, L.G.M.; Zwietering, M.H.

    2011-01-01

    To establish a link between governmental food safety control and operational food safety management, the concepts of the Appropriate Level of Protection (ALOP) and the Food Safety Objective (FSO) have been suggested by international bodies as a means of making food safety control transparent and

  5. Study on Food Quality and Safety Management Based on Hotel Management

    Directory of Open Access Journals (Sweden)

    Shi Zengye

    2017-12-01

    Full Text Available In recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.

  6. Healthy Choices for Every Body Adult Curriculum Improves Participants' Food Resource Management Skills and Food Safety Practices.

    Science.gov (United States)

    Adedokun, Omolola A; Plonski, Paula; Jenkins-Howard, Brooke; Cotterill, Debra B; Vail, Ann

    2018-04-03

    To evaluate the impact of the University of Kentucky's Healthy Choices for Every Body (HCEB) adult nutrition education curriculum on participants' food resource management (FRM) skills and food safety practices. A quasi-experimental design was employed using propensity score matching to pair 8 intervention counties with 8 comparison counties. Independent-samples t tests and ANCOVA models compared gains in FRM skills and food safety practices between the intervention and comparison groups (n = 413 and 113, respectively). Propensity score matching analysis showed a statistical balance and similarities between the comparison and intervention groups. Food resource management and food safety gain scores were statistically significantly higher for the intervention group (P food safety practices of participants. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  7. Factors Influencing Knowledge, Food Safety Practices and Food Preferences During Warm Weather of Salmonella and Campylobacter Cases in South Australia.

    Science.gov (United States)

    Milazzo, Adriana; Giles, Lynne C; Zhang, Ying; Koehler, Ann P; Hiller, Janet E; Bi, Peng

    2017-03-01

    To assess food safety practices, food shopping preferences, and eating behaviors of people diagnosed with Salmonella or Campylobacter infection in the warm seasons, and to identify socioeconomic factors associated with behavior and practices. A cross-sectional survey was conducted among Salmonella and Campylobacter cases with onset of illness from January 1 to March 31, 2013. Multivariable logistic regression analyses examined relationships between socioeconomic position and food safety knowledge and practices, shopping and food preferences, and preferences, perceptions, and knowledge about food safety information on warm days. Respondents in our study engaged in unsafe personal and food hygiene practices. They also carried out unsafe food preparation practices, and had poor knowledge of foods associated with an increased risk of foodborne illness. Socioeconomic position did not influence food safety practices. We found that people's reported eating behaviors and food preferences were influenced by warm weather. Our study has explored preferences and practices related to food safety in the warm season months. This is important given that warmer ambient temperatures are projected to rise, both globally and in Australia, and will have a substantial effect on the burden of infectious gastroenteritis including foodborne disease. Our results provide information about modifiable behaviors for the prevention of foodborne illness in the household in the warm weather and the need for information to be disseminated across the general population. An understanding of the knowledge and factors associated with human behavior during warmer weather is critical for public health interventions on foodborne prevention.

  8. Food safety knowledge and hygiene practices among veterinary medicine students at Trakia University, Bulgaria.

    Science.gov (United States)

    Stratev, Deyan; Odeyemi, Olumide A; Pavlov, Alexander; Kyuchukova, Ralica; Fatehi, Foad; Bamidele, Florence A

    The results from the first survey on food safety knowledge, attitudes and hygiene practices (KAP) among veterinary medicine students in Bulgaria are reported in this study. It was designed and conducted from September to December 2015 using structured questionnaires on food safety knowledge, attitudes and practices. Data were collected from 100 undergraduate veterinary medicine students from the Trakia University, Bulgaria. It was observed that the age and the gender did not affect food safety knowledge, attitudes and practices. There was no significant difference (p>0.05) on food safety knowledge and practices among students based on the years of study. A high level of food safety knowledge was observed among the participants (85.06%), however, the practice of food safety was above average (65.28%) while attitude toward food safety was high (70%). Although there was a significant awareness of food safety knowledge among respondents, there is a need for improvement on food safety practices, interventions on food safety and foodborne diseases. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  9. Quality and safety of traditional foods: the role of microbiology

    Directory of Open Access Journals (Sweden)

    Cristiana Garofalo

    2011-02-01

    Full Text Available The typical and traditional foods represent an heritage of undisputed value and a significant development opportunity for large part of the territory of our country. Their protection and enhancement can not prescind from thorough knowledge, based on objective data, concerning both the strengths and weaknesses of this type of productions. Most of the traditional and origin-protected foods are fermented foods and most of them have great value in the daily diet, as bread and other leavened baked goods, cheeses, fermented milks and different kinds of fermented meat products. The fermentation processes of these traditional productions are based on the activities of characteristic microbial communities, often very heterogeneous and complex, defined “autochthonous” since they are specifically associated to raw materials and production environments. The role of these microbial communities is essential in determining the nutritional and sensory properties of the traditional and typical foods, therefore, their knowledge is crucial for giving value to these products. On the other hand, it is necessary that the typical and traditional productions guarantee the same level of safety present in current products obtained through more standardized processes. To this aim, both a deep knowledge of the mechanisms leading to the occurrence of possible risks and the development of appropriate control tools (respectful of the traditional nature of these productions are needed. Food Microbiologists have given an essential contribution in both these directions carrying out researches dealing with the microbial populations of the typical and traditional productions, focused on either autochthonous microorganisms that play a pro-technology role, or pathogen micro-organisms and toxic metabolite producers. This brief review summarizes the contributions collected from the Microbiologists of the SIMTREA presented at the Congress of the AISSA.

  10. Quality and safety of traditional foods: the role of microbiology

    Directory of Open Access Journals (Sweden)

    Francesca Clementi

    Full Text Available The typical and traditional foods represent an heritage of undisputed value and a significant development opportunity for large part of the territory of our country. Their protection and enhancement can not prescind from thorough knowledge, based on objective data, concerning both the strengths and weaknesses of this type of productions. Most of the traditional and origin-protected foods are fermented foods and most of them have great value in the daily diet, as bread and other leavened baked goods, cheeses, fermented milks and different kinds of fermented meat products. The fermentation processes of these traditional productions are based on the activities of characteristic microbial communities, often very heterogeneous and complex, defined “autochthonous” since they are specifically associated to raw materials and production environments. The role of these microbial communities is essential in determining the nutritional and sensory properties of the traditional and typical foods, therefore, their knowledge is crucial for giving value to these products. On the other hand, it is necessary that the typical and traditional productions guarantee the same level of safety present in current products obtained through more standardized processes. To this aim, both a deep knowledge of the mechanisms leading to the occurrence of possible risks and the development of appropriate control tools (respectful of the traditional nature of these productions are needed. Food Microbiologists have given an essential contribution in both these directions carrying out researches dealing with the microbial populations of the typical and traditional productions, focused on either autochthonous microorganisms that play a pro-technology role, or pathogen micro-organisms and toxic metabolite producers. This brief review summarizes the contributions collected from the Microbiologists of the SIMTREA presented at the Congress of the AISSA.

  11. Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

    Science.gov (United States)

    Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

    2012-01-01

    Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

  12. Consumers Valuations and choice Processes of Food Safety Enhancement Attributes: An International Study of Beef Consumers

    NARCIS (Netherlands)

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

    2007-01-01

    Abstract Food safety concerns have had dramatic impacts on food and livestock markets in recent years. Here we examine consumer preferences for various beef food safety assurances. In particular, we evaluate the extent to which such preferences are heterogeneous within and across

  13. Consumer Valuations of Beef Steak Food Safety Enhancement in Canada, Japan, Mexico, and the United States

    NARCIS (Netherlands)

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

    2009-01-01

    Food safety concerns have had dramatic impacts on food and livestock markets in recent years. We examine consumer preferences for beef steak food safety assurances. We evaluate the extent to which preferences are heterogeneous within and across country-of-residence defined groups and examine the

  14. Performance of safety management systems in Spanish food service establishments in view of their context characteristics

    NARCIS (Netherlands)

    Luning, P.A.; Chinchilla, A.C.; Jacxsens, L.; Kirezieva, K.K.; Rovira, J.

    2013-01-01

    Food service establishments (FSE) operate under restricted technological and organisational circumstances, making them susceptible to food safety problems as reported frequently. Aim of this study was to get insight in Food Safety Management System (FSMS) performance in different types of FSE in

  15. Systematic assessment of core assurance activities in a company specific food safety management system

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.; Rovira, J.; Spiegel, van der M.; Uyttendaele, M.; Jacxsens, L.

    2009-01-01

    The dynamic environment wherein agri-food companies operate and the high requirements on food safety force companies to critically judge and improve their food safety management system (FSMS) and its performance. The objective of this study was to develop a diagnostic instrument enabling a

  16. Food Safety Education for Students and Workers in School Gardens and University Farms

    Science.gov (United States)

    Dzubak, John; Shaw, Angela; Strohbehn, Catherine; Naeve, Linda

    2016-01-01

    The number of school gardens and university farms is increasing in the United States. Produce grown in these venues is often sampled in the classroom or incorporated into the food chain. Food safety education for students and workers is needed to ensure that produce is safe. Two 1-hr food safety curricula were developed to inform K-12 students and…

  17. Food safety concerns deriving from the use of silver based food packaging materials: a case study.

    Directory of Open Access Journals (Sweden)

    Alessandra ePezzuto

    2015-10-01

    Full Text Available The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are materials containing silver. However, challenges exist in the application of silver to food contact materials due to knowledge gaps in the production of ingredients, stability of delivery systems in food matrices and health risks caused by the same properties which also offer the benefits. Aims of the present study were to test the effectiveness and suitability of two packaging systems, one of which contained silver, for packaging and storing Stracchino cheese, a typical Italian fresh cheese, and to investigate if there was any potential for consumers to be exposed to silver, via migration from the packaging to the cheese. Results did not show any significant difference in the effectiveness of the packaging systems on packaged Stracchino cheese, excluding that the active packaging systems exerted an inhibitory effect on the growth of spoilage microorganisms. Moreover, silver migrated into the cheese matrix throughout the storage time (24 days. Silver levels in cheese finally exceeded the maximum established level for the migration of a non-authorised substance through a functional barrier (Commission Regulation (EC No. 450/2009. This result poses safety concerns and strongly suggests the need for more research aimed at better characterizing the new packaging materials in terms of their potential impacts on human health and the environment.

  18. From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety

    Science.gov (United States)

    Over the last three decades, the rapid explosion of information and resources on human food-borne diseases and food safety has provided the ability to rapidly determine and interpret the mechanisms of survival and pathogenesis of food-borne pathogens. However, several factors have hindered effective...

  19. Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies

    NARCIS (Netherlands)

    Kussaga, J.B.; Jacxsens, L.; Tiisekwa, B.P.M.; Luning, P.A.

    2014-01-01

    This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries’ efforts to provide safe food to both local and international

  20. Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

    NARCIS (Netherlands)

    Jacxsens, L.; Kirezieva, K.; Luning, P.A.; Ingelrham, J.; Diricks, H.; Uyttendaele, M.

    2015-01-01

    The Belgian food safety authority has provided incentives for food business operators to set-up a certified self-checking system (SCS), based upon good practices and HACCP principles. A selection of food processing companies in Belgium was invited to take part in a self-assessment study to evaluate

  1. Veterinary education on fostering food safety and governance achieving a healthy nation in Bangladesh

    Directory of Open Access Journals (Sweden)

    M. Mufizur Rahman

    2013-08-01

    Full Text Available Since veterinary medicine plays an important role in assuring a nation's food safety, therefore the present status of our food safety, where large numbers of consumers in Bangladesh have become victims of consuming adulterated foods, needs to be enhanced and governed by the guideline of veterinary and public health educators. This article highlights the need of an integrated collaborative approach between academicians and government officials for the creation and dissemination of food-safety teaching driving force to mitigate food borne diseases, ensure food safety, control mischievous and fraudulent adulteration – all destined to a harmonious national health strategic action plan. Veterinary education is very effective for cor- rect implementation of the stable to table concept and best serves the public when it is updated on current market needs of food products and measures protecting animal health. Universities in Europe and USA have adjusted their veterinary medicine curricula during the past few years. Experts predicted determinant changes by 2020 that would influence the work of the veterinarians. All of them are in favor of placing food quality and food safety and public health as the highest priorities in future veterinary education. In Bangladesh, Universities and Veterinary Colleges are producing qualified Veterinary Food Hygienists to deal with matters of health and demands for consumers’ food protection. The veterinary education blends veterinarians with strong capacity to advocate the assurance of food quality and safety from farm to fork. Government in collaboration with veterinary food hygienist should advocate academic and field covered sciencebased food safety system. It is hoped that in the near future Bangladesh will come forward with veterinary public health responsibilities incorporated in national food safety program. The concerned authorities in collaboration with international public health authority like WHO should

  2. Irradiation: An effective mode of processing food for safety

    International Nuclear Information System (INIS)

    Mossel, D.A.A.

    1985-01-01

    Markedly improved measures of hygiene, including those attaining generally accepted GMP, are effective in reducing the contamination rate markedly, without completely eliminating the pathogens concerned though. Attempts to identify contaminated consignments by sampling examination were demonstrated to be unsuccessful, even when linked to certification by producing countries. The only practicable solution of this serious health problem has to rely on terminal processing for safety, as introduced in the twenties in the dairy industry and somewhat later in the manufacture of egg products. Gamma irradiation (radicidation) at a level of <= 4 kGy was found to be most effective for a more than adequate degree of elimination of pathogens as judged by Risk Analysis. Radicidation for this purpose did not entail immediate flora changes or even shifts in the microbial community structure secondary to slight temperature abuse, that presented any health risk. Neither were organisms isolated that could not be identified with types customarily encountered in fresh or processed food. Consequently, health authorities and the food industry alike henceforth have means available to protect consumers against the perennial food-transmitted enteric infectious diseases by the application of low amounts of ionizing energy. They should not postpone these or similar measures of intervention unnecessarily because otherwise they risk being blamed by history for being reprehensibly over-anxious

  3. Multispectral fluorescence imaging techniques for nondestructive food safety inspection

    Science.gov (United States)

    Kim, Moon S.; Lefcourt, Alan M.; Chen, Yud-Ren

    2004-03-01

    The use of spectral sensing has gained acceptance as a rapid means for nondestructive inspection of postharvest food produce. Current technologies generally use color or a single wavelength camera technology. The applicability and sensitivity of these techniques can be expanded through the use of multiple wavelengths. Reflectance in the Vis/NIR is the prevalent spectral technique. Fluorescence, compared to reflectance, is regarded as a more sensitive technique due to its dynamic responses to subtle changes in biological entities. Our laboratory has been exploring fluorescence as a potential means for detection of quality and wholesomeness of food products. Applications of fluorescence sensing require an understanding of the spectral characteristics emanating from constituents and potential contaminants. A number of factors affecting fluorescence emission characteristics are discussed. Because of relatively low fluorescence quantum yield from biological samples, a system with a powerful pulse light source such as a laser coupled with a gated detection device is used to harvest fluorescence, in the presence of ambient light. Several fluorescence sensor platforms developed in our laboratory, including hyperspectral imaging, and laser-induced fluorescence (LIF) and steady-state fluorescence imaging systems with multispectral capabilities are presented. We demonstrate the potential uses of recently developed fluorescence imaging platforms in food safety inspection of apples contaminated with animal feces.

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

    Science.gov (United States)

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

    2007-04-01

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

  5. History of safe use as applied to the safety assessment of novel foods and foods derived from genetically modified organisms.

    Science.gov (United States)

    Constable, A; Jonas, D; Cockburn, A; Davi, A; Edwards, G; Hepburn, P; Herouet-Guicheney, C; Knowles, M; Moseley, B; Oberdörfer, R; Samuels, F

    2007-12-01

    Very few traditional foods that are consumed have been subjected to systematic toxicological and nutritional assessment, yet because of their long history and customary preparation and use and absence of evidence of harm, they are generally regarded as safe to eat. This 'history of safe use' of traditional foods forms the benchmark for the comparative safety assessment of novel foods, and of foods derived from genetically modified organisms. However, the concept is hard to define, since it relates to an existing body of information which describes the safety profile of a food, rather than a precise checklist of criteria. The term should be regarded as a working concept used to assist the safety assessment of a food product. Important factors in establishing a history of safe use include: the period over which the traditional food has been consumed; the way in which it has been prepared and used and at what intake levels; its composition and the results of animal studies and observations from human exposure. This paper is aimed to assist food safety professionals in the safety evaluation and regulation of novel foods and foods derived from genetically modified organisms, by describing the practical application and use of the concept of 'history of safe use'.

  6. RESPONSIBILITIES OF FOOD BUSINESS OPERATORS RELATED TO FOOD SAFETY: CONCERNS RELATED TO HACCP IN MICRO-BUSINESSES FOOD COMPANIES

    Directory of Open Access Journals (Sweden)

    T. Civera

    2012-08-01

    Full Text Available The research was aimed at collecting information on food safety knowledge by operators of small and less developed food businesses. This will allow to reveal what are the real drawbacks in HACCP application in these realities. Fifty meat producing plants located in Piedmont region were involved. In all the plants a questionnaire with questions on HACCP system was submitted. The analysis of the collected answers, evidenced that 42% of the operators needed to perform structural modifications in order to address the HACCP measures, whereas 40% applied modifications in working procedures. The most frequent shortcoming (44% of the answers of the HACCP system was represented by the applicability of Good Manufacturing Practices, and the most difficult control measure to be applied was the prevention of the cross-contaminations (40% of the answers. The information gathered within this project allowed to evidence the real needs of the micro businesses in the application of HACCP plan. These results can be useful for the institutions, which could elaborate HACCP alternative systems, able to better fulfil food safety requirements and Food Business Operator needs.

  7. One Health in food safety and security education: Subject matter outline for a curricular framework.

    Science.gov (United States)

    Angelos, John A; Arens, Amanda L; Johnson, Heather A; Cadriel, Jessica L; Osburn, Bennie I

    2017-06-01

    Educating students in the range of subjects encompassing food safety and security as approached from a One Health perspective requires consideration of a variety of different disciplines and the interrelationships among disciplines. The Western Institute for Food Safety and Security developed a subject matter outline to accompany a previously published One Health in food safety and security curricular framework. The subject matter covered in this outline encompasses a variety of topics and disciplines related to food safety and security including effects of food production on the environment. This subject matter outline should help guide curriculum development and education in One Health in food safety and security and provides useful information for educators, researchers, students, and public policy-makers facing the inherent challenges of maintaining and/or developing safe and secure food supplies without destroying Earth's natural resources.

  8. One Health in food safety and security education: Subject matter outline for a curricular framework

    Directory of Open Access Journals (Sweden)

    John A. Angelos

    2017-06-01

    Full Text Available Educating students in the range of subjects encompassing food safety and security as approached from a One Health perspective requires consideration of a variety of different disciplines and the interrelationships among disciplines. The Western Institute for Food Safety and Security developed a subject matter outline to accompany a previously published One Health in food safety and security curricular framework. The subject matter covered in this outline encompasses a variety of topics and disciplines related to food safety and security including effects of food production on the environment. This subject matter outline should help guide curriculum development and education in One Health in food safety and security and provides useful information for educators, researchers, students, and public policy-makers facing the inherent challenges of maintaining and/or developing safe and secure food supplies without destroying Earth's natural resources.

  9. The spread model of food safety risk under the supply-demand disturbance

    OpenAIRE

    Wang, Jining; Chen, Tingqiang

    2016-01-01

    In this paper, based on the imbalance of the supply-demand relationship of food, we design a spreading model of food safety risk, which is about from food producers to consumers in the food supply chain. We use theoretical analysis and numerical simulation to describe the supply-demand relationship and government supervision behaviors? influence on the risk spread of food safety and the behaviors of the food producers and the food retailers. We also analyze the influence of the awareness of c...

  10. Trends in food safety standards and regulation implications for developing countries

    OpenAIRE

    Caswell, Julie A.

    2003-01-01

    "Food safety is affected by the decisions of producers, processors, distributors, food service operators, and consumers, as well as by government regulations. In developed countries, the demand for higher levels of food safety has led to the implementation of regulatory programs that address more types of safety-related attributes (such as bovine spongiform encephalopathy (BSE), microbial pathogens, environmental contaminants, and animal drug and pesticide residues) and impose stricter standa...

  11. Protectionism or Legitimate Regulations: What can Trade Partners Expect from the New US Food Safety Regime?

    OpenAIRE

    Nakuja, T.; Kerr, William A.

    2013-01-01

    In January 2011, the US passed the Food Safety Modernization Act (FSMA) which represents a major legislative initiative to revise and strengthen the regulatory regime pertaining to foodborne illness and contamination. The tightening of the regulatory regime was justified on the basis of a number of high-profile foodborne disease incidents, which are claimed to have undermined public confidence in the US food safety system. While tightening food safety regulations inevitably increase barriers ...

  12. The spread model of food safety risk under the supply-demand disturbance.

    Science.gov (United States)

    Wang, Jining; Chen, Tingqiang

    2016-01-01

    In this paper, based on the imbalance of the supply-demand relationship of food, we design a spreading model of food safety risk, which is about from food producers to consumers in the food supply chain. We use theoretical analysis and numerical simulation to describe the supply-demand relationship and government supervision behaviors' influence on the risk spread of food safety and the behaviors of the food producers and the food retailers. We also analyze the influence of the awareness of consumer rights protection and the level of legal protection of consumer rights on the risk spread of food safety. This model contributes to the explicit investigation of the influence relationship among supply-demand factors, the regulation behavioral choice of government, the behavioral choice of food supply chain members and food safety risk spread. And this paper provides a new viewpoint for considering food safety risk spread in the food supply chain, which has a great reference for food safety management.

  13. An analysis of the FDA Food Safety Modernization Act: protection for consumers and boon for business.

    Science.gov (United States)

    Strauss, Debra M

    2011-01-01

    This article analyzes components of the FDA Food Safety Modernization Act, which was prompted by incidents of food contamination, exploring the history of its passage and explaining its significance, as well as its limitations. As the first time in 70 years that food law has been changed substantially, this new law represents only an initial but significant step in the direction of improving food safety. With bipartisan support from both Congress and the President, this legislation embodies a mandate that food safety is at this moment becoming a priority. As a result, the time is ripe for a reassessment of other areas of food laws--particularly genetically modified foods and the use of milk and meat from cloned animals and their progeny--which are allowed under current U.S. law with no labeling, preapprovals, or post-market monitoring. These areas warrant special regulation consistent with the new proactive policy towards securing the safety of the food supply.

  14. Tools to support the self assessment of the performance of Food Safety Management Systems

    NARCIS (Netherlands)

    Luning, P.A.; Jacxsens, L.; Jasson, V.; Marcelis, W.J.; Kussaga, J.; Spiegel, van der M.; Koesta, M.; Oses Gomez, S.; Rovira, J.; Devlieghere, F.; Uyttendaele, M.

    2010-01-01

    Changes in food supply chains, health and demographic situations, lifestyle and social situations, environmental conditions, and increased legislative requirements have led to significant efforts in the development of quality and safety management systems in agribusiness and food industry worldwide

  15. Challenges in developing competency-based training curriculum for food safety regulators in India

    Directory of Open Access Journals (Sweden)

    Anitha Thippaiah

    2014-01-01

    Full Text Available Context: The Food Safety and Standards Act have redefined the roles and responsibilities of food regulatory workforce and calls for highly skilled human resources as it involves complex management procedures. Aims: 1 Identify the competencies needed among the food regulatory workforce in India. 2 Develop a competency-based training curriculum for food safety regulators in the country. 3 Develop training materials for use to train the food regulatory workforce. Settings and Design: The Indian Institute of Public Health, Hyderabad, led the development of training curriculum on food safety with technical assistance from the Royal Society for Public Health, UK and the National Institute of Nutrition, India. The exercise was to facilitate the implementation of new Act by undertaking capacity building through a comprehensive training program. Materials and Methods: A competency-based training needs assessment was conducted before undertaking the development of the training materials. Results: The training program for Food Safety Officers was designed to comprise of five modules to include: Food science and technology, Food safety management systems, Food safety legislation, Enforcement of food safety regulations, and Administrative functions. Each module has a facilitator guide for the tutor and a handbook for the participant. Essentials of Food Hygiene-I (Basic level, II and III (Retail/ Catering/ Manufacturing were primarily designed for training of food handlers and are part of essential reading for food safety regulators. Conclusion: The Food Safety and Standards Act calls for highly skilled human resources as it involves complex management procedures. Despite having developed a comprehensive competency-based training curriculum by joint efforts by the local, national, and international agencies, implementation remains a challenge in resource-limited setting.

  16. Consumer Control Points: Creating a Visual Food Safety Education Model for Consumers.

    Science.gov (United States)

    Schiffman, Carole B.

    Consumer education has always been a primary consideration in the prevention of food-borne illness. Using nutrition education and the new food guide as a model, this paper develops suggestions for a framework of microbiological food safety principles and a compatible visual model for communicating key concepts. Historically, visual food guides in…

  17. The challenges for global harmonisation of food safety norms and regulations: issues for India.

    Science.gov (United States)

    Prakash, Jamuna

    2014-08-01

    Safe and adequate food is a human right, safety being a prime quality attribute without which food is unfit for consumption. Food safety regulations are framed to exercise control over all types of food produced, processed and sold so that the customer is assured that the food consumed will not cause any harm. From the Indian perspective, global harmonisation of food regulations is needed to improve food and nutrition security, the food trade and delivery of safe ready-to-eat (RTE) foods at all places and at all times. The Millennium Development Goals (MDGs) put forward to transform developing societies incorporate many food safety issues. The success of the MDGs, including that of poverty reduction, will in part depend on an effective reduction of food-borne diseases, particularly among the vulnerable group, which includes women and children. Food- and water-borne illnesses can be a serious health hazard, being responsible for high incidences of morbidity and mortality across all age groups of people. Global harmonisation of food regulations would assist in facilitating food trade within and outside India through better compliance, ensuring the safety of RTE catered foods, as well as addressing issues related to the environment. At the same time, regulations need to be optimum, as overregulation may have undue negative effects on the food trade. © 2013 Society of Chemical Industry.

  18. Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

    OpenAIRE

    Yin-hua LI; Li-ping MA

    2014-01-01

    Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with...

  19. EFFICIENT QUANTITATIVE RISK ASSESSMENT OF JUMP PROCESSES: IMPLICATIONS FOR FOOD SAFETY

    OpenAIRE

    Nganje, William E.

    1999-01-01

    This paper develops a dynamic framework for efficient quantitative risk assessment from the simplest general risk, combining three parameters (contamination, exposure, and dose response) in a Kataoka safety-first model and a Poisson probability representing the uncertainty effect or jump processes associated with food safety. Analysis indicates that incorporating jump processes in food safety risk assessment provides more efficient cost/risk tradeoffs. Nevertheless, increased margin of safety...

  20. Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

    Directory of Open Access Journals (Sweden)

    Yin-hua LI

    2014-11-01

    Full Text Available Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with enterprises, the author attempts to provide reference basis for the establishment of restaurant food safety major.

  1. A food recall case study in Australia – Towards the development of food safety applications for consumers

    Directory of Open Access Journals (Sweden)

    Adeola Bamgboje-Ayodele

    2016-04-01

    Full Text Available Changes in consumer attitudes, behaviours and purchasing preferences towards different types of food highlight the increased demand for better quality information on safety, quality and provenance of food products and on sustainability of food production processes. These changes offer both new opportunities and risks for food producers who require mechanisms to better understand and respond to changing consumers’ decision-making trends on food.  In the area of food safety, investigation of consumer and producer responses during recall incidents provide an opportunity to holistically understand existing information flows and elicit user requirements necessary for the development of more effective consumer food safety applications.This paper reports on a case study conducted with an Australian premium manufacturing company that experienced a food recall in 2014. The investigation confirms that current Australian food recall response mechanisms do not guarantee a closed loop of communication with all purchasers of a recalled product. It also highlights that producers still face difficulties in understanding how best to effectively understand and respond to different types of consumers. It emerges that recovery from a food incident relies on many factors including pre-existing brand reputation, effective information management, control mechanisms and supply chain partner response. From a consumer perspective, it is evident that consumers’ responses are influenced by various factors that require sensitivity around the choice of information modality and information platform adopted to enhance communications during food recall. The paper highlights the need for further research into understanding consumer food safety behaviours post-purchase to improve the development of consumer food safety applications.

  2. Engineered nanomaterials in food: implications for food safety and consumer health.

    Science.gov (United States)

    Martirosyan, Alina; Schneider, Yves-Jacques

    2014-05-28

    From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. In the meantime, a growing number of studies indicate that the exposure to certain engineered nanomaterials (ENMs) has a potential to lead to health complications and that there is a need for further investigations in order to unravel the biological outcomes of nanofood consumption. In the current review, we summarize the existing data on the (potential) use of ENMs in the food industry, information on the toxicity profiles of the commonly applied ENMs, such as metal (oxide) nanoparticles (NPs), address the potential food safety implications and health hazards connected with the consumption of nanofood. A number of health complications connected with the human exposure to ENMs are discussed, demonstrating that there is a real basis for the arisen concern not only connected with the gut health, but also with the potency to lead to systemic toxicity. The toxicological nature of hazard, exposure levels and risk to consumers from nanotechnology-derived food are on the earliest stage of investigation and this review also highlights the major gaps that need further research and regulation.

  3. Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health

    Directory of Open Access Journals (Sweden)

    Alina Martirosyan

    2014-05-01

    Full Text Available From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. In the meantime, a growing number of studies indicate that the exposure to certain engineered nanomaterials (ENMs has a potential to lead to health complications and that there is a need for further investigations in order to unravel the biological outcomes of nanofood consumption. In the current review, we summarize the existing data on the (potential use of ENMs in the food industry, information on the toxicity profiles of the commonly applied ENMs, such as metal (oxide nanoparticles (NPs, address the potential food safety implications and health hazards connected with the consumption of nanofood. A number of health complications connected with the human exposure to ENMs are discussed, demonstrating that there is a real basis for the arisen concern not only connected with the gut health, but also with the potency to lead to systemic toxicity. The toxicological nature of hazard, exposure levels and risk to consumers from nanotechnology-derived food are on the earliest stage of investigation and this review also highlights the major gaps that need further research and regulation.

  4. Cookbooks in U.S. history: How do they reflect food safety from 1896 to 2014?

    Science.gov (United States)

    Almanza, Barbara A; Byrd, Karen S; Behnke, Carl; Ma, Jing; Ge, Li

    2017-09-01

    Historical cookbooks as a source of recipes and food preparation information would be expected to document advancements in food safety related to kitchen equipment, cleaning, foodborne illness knowledge, and consumer education materials. In turn, this food safety information might be expected to contribute to consumers' food safety behaviors. Using both quantitative and qualitative research methodology, this study assessed how food safety information in cookbooks changed and how quickly advancements were incorporated. Faster assimilation into cookbooks was associated with kitchen equipment, educational resources (hotlines and websites), and foodborne illness outbreaks. The rate of incorporation of education materials was moderate. Cleaning advances were the slowest to be incorporated. Modern cookbooks published after the 1980's rapidly evolved with advances in food safety knowledge. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. The food and environmental safety of Bt crops.

    Science.gov (United States)

    Koch, Michael S; Ward, Jason M; Levine, Steven L; Baum, James A; Vicini, John L; Hammond, Bruce G

    2015-01-01

    Bacillus thuringiensis (Bt) microbial pesticides have a 50-year history of safety in agriculture. Cry proteins are among the active insecticidal ingredients in these pesticides, and genes coding for Cry proteins have been introduced into agricultural crops using modern biotechnology. The Cry gene sequences are often modified to enable effective expression in planta and several Cry proteins have been modified to increase biological activity against the target pest(s). Additionally, the domains of different but structurally conserved Cry proteins can be combined to produce chimeric proteins with enhanced insecticidal properties. Environmental studies are performed and include invertebrates, mammals, and avian species. Mammalian studies used to support the food and feed safety assessment are also used to support the wild mammal assessment. In addition to the NTO assessment, the environmental assessment includes a comparative assessment between the Bt crop and the appropriate conventional control that is genetically similar but lacks the introduced trait to address unintended effects. Specific phenotypic, agronomic, and ecological characteristics are measured in the Bt crop and the conventional control to evaluate whether the introduction of the insect resistance has resulted in any changes that might cause ecological harm in terms of altered weed characteristics, susceptibility to pests, or adverse environmental impact. Additionally, environmental interaction data are collected in field experiments for Bt crop to evaluate potential adverse effects. Further to the agronomic and phenotypic evaluation, potential movement of transgenes from a genetically modified crop plants into wild relatives is assessed for a new pest resistance gene in a new crop. This review summarizes the evidence for safety of crops containing Cry proteins for humans, livestock, and other non-target organisms.

  6. The food and environmental safety of Bt crops

    Science.gov (United States)

    Koch, Michael S.; Ward, Jason M.; Levine, Steven L.; Baum, James A.; Vicini, John L.; Hammond, Bruce G.

    2015-01-01

    Bacillus thuringiensis (Bt) microbial pesticides have a 50-year history of safety in agriculture. Cry proteins are among the active insecticidal ingredients in these pesticides, and genes coding for Cry proteins have been introduced into agricultural crops using modern biotechnology. The Cry gene sequences are often modified to enable effective expression in planta and several Cry proteins have been modified to increase biological activity against the target pest(s). Additionally, the domains of different but structurally conserved Cry proteins can be combined to produce chimeric proteins with enhanced insecticidal properties. Environmental studies are performed and include invertebrates, mammals, and avian species. Mammalian studies used to support the food and feed safety assessment are also used to support the wild mammal assessment. In addition to the NTO assessment, the environmental assessment includes a comparative assessment between the Bt crop and the appropriate conventional control that is genetically similar but lacks the introduced trait to address unintended effects. Specific phenotypic, agronomic, and ecological characteristics are measured in the Bt crop and the conventional control to evaluate whether the introduction of the insect resistance has resulted in any changes that might cause ecological harm in terms of altered weed characteristics, susceptibility to pests, or adverse environmental impact. Additionally, environmental interaction data are collected in field experiments for Bt crop to evaluate potential adverse effects. Further to the agronomic and phenotypic evaluation, potential movement of transgenes from a genetically modified crop plants into wild relatives is assessed for a new pest resistance gene in a new crop. This review summarizes the evidence for safety of crops containing Cry proteins for humans, livestock, and other non-target organisms. PMID:25972882

  7. Discussion map and cooking classes: testing the effectiveness of teaching food safety to immigrants and refugees.

    Science.gov (United States)

    Gold, Abby; Yu, Nan; Buro, Brandy; Garden-Robinson, Julie

    2014-01-01

    To evaluate the effectiveness of a food safety map as an educational method with English language learners. English language learner community members (n = 73) were assigned randomly to participate in 1 of 3 experimental conditions: food safety map, cooking class, and control. Participants in the food safety map and cooking class conditions completed a pre-education demographic and cooking history questionnaire, a post-education knowledge and intention questionnaire, and a 2-week post-cooking and food safety habits assessment. Participants in the control group received no educational training but completed the pre- and 2-week post-education assessments. The cooking class and the map class were both effective in increasing food safety knowledge. Specifically, by comparing with the control group, they significantly increased participants' knowledge of safely cooking large meat (χ² [df = 2, n = 66] = 40.87; P effects on boosting food safety behavioral intention (measured right after the class). The data collected 2 weeks after the classes suggested that individuals who took the classes followed the suggested food behaviors more closely than those in the control group (P < .01). The food safety map is simple to use and prepare, beneficial for oral and visual learners, and inexpensive. Compared with a food safety cooking class, the map produces similar learning and behavioral outcomes. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

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

    DEFF Research Database (Denmark)

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

    2007-01-01

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

  9. Economic approaches to measuring the significance of food safety in international trade.

    Science.gov (United States)

    Caswell, J A

    2000-12-20

    International trade in food products has expanded rapidly in recent years. This paper presents economic approaches for analyzing the effects on trade in food products of the food safety requirements of governments and private buyers. Important economic incentives for companies to provide improved food safety arise from (1) public incentives such as ex ante requirements for sale of a product with sufficient quality and ex post penalties (liability) for sale of products with deficient quality, and (2) private incentives for producing quality such as internal performance goals (self-regulation) and the external (certification) requirements of buyers. The World Trade Organization's Sanitary Phytosanitary Agreement facilitates scrutiny of the benefits and costs of country-level regulatory programs and encourages regulatory rapprochement on food safety issues. Economists can help guide risk management decisions by providing estimates of the benefits and costs of programs to improve food safety and by analyzing their effect on trade in food products.

  10. 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.

  11. Take Effective Measures to Promote the Development of Food Safety Science

    Directory of Open Access Journals (Sweden)

    Zongming Li

    2014-04-01

    Full Text Available Food safety concerns people's health, life, even social harmony and stability. Also, it is an important scientific problem of the development of mankind. How could we strengthen our national food security? Firstly, a long-lasting scientific system of food safety should be formed. Only by enhancing the construction of this scientific system, building up the development platform of food safety, improving the science and technology level in this field, carrying out the rapid detection skills of food safety, controlling technology research, forming a joint force of government regulation and public surveillance, we could ensure food security fundamentally. Secondly, we need form a management system with strict legal liability and clear public responsibility, and need establish a food safety warning system and risk assessment system, strengthen the food information construction, improve the international standards of food quality, and constantly increase the level of food safety, so as to control the food pollution, reduce the foodborne diseases, and ensure the consumer’s health.

  12. Electrostatic application of antimicrobial sprays to sanitize food handling and processing surfaces for enhanced food safety

    Energy Technology Data Exchange (ETDEWEB)

    Lyons, Shawn M; Harrison, Mark A [Food Science and Technology Department, University of Georgia, Athens, GA, 30602-2610 (United States); Law, S Edward, E-mail: edlaw@engr.uga.edu [Biological and Agricultural Engineering Department, Applied Electrostatics Laboratory www.ael.engr.uga.edu, University of Georgia, Athens, GA, 30602-4435 (United States)

    2011-06-23

    Human illnesses and deaths caused by foodborne pathogens (e.g., Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, etc.) are of increasing concern globally in maintaining safe food supplies. At various stages of the food production, processing and supply chain antimicrobial agents are required to sanitize contact surfaces. Additionally, during outbreaks of contagious pathogenic microorganisms (e.g., H1N1 influenza), public health requires timely decontamination of extensive surfaces within public schools, mass transit systems, etc. Prior publications verify effectiveness of air-assisted, induction-charged (AAIC) electrostatic spraying of various chemical and biological agents to protect on-farm production of food crops...typically doubling droplet deposition efficiency with concomitant increases in biological control efficacy. Within a biosafety facility this present work evaluated the AAIC electrostatic-spraying process for application of antimicrobial liquids onto various pathogen-inoculated food processing and handling surfaces as a food safety intervention strategy. Fluoroanalysis of AAIC electrostatic sprays (-7.2 mC/kg charge-to-mass ratio) showed significantly greater (p<0.05) mass of tracer active ingredient (A.I.) deposited onto target surfaces at various orientations as compared both to a similar uncharged spray nozzle (0 mC/kg) and to a conventional hydraulic-atomizing nozzle. Per unit mass of A.I. dispensed toward targets, for example, A.I. mass deposited by AAIC electrostatic sprays onto difficult to coat backsides was 6.1-times greater than for similar uncharged sprays and 29.0-times greater than for conventional hydraulic-nozzle sprays. Even at the 56% reduction in peracetic acid sanitizer A.I. dispensed by AAIC electrostatic spray applications, they achieved equal or greater CFU population reductions of Salmonella on most target orientations and materials as compared to uncharged sprays and conventional full-rate hydraulic

  13. Electrostatic application of antimicrobial sprays to sanitize food handling and processing surfaces for enhanced food safety

    International Nuclear Information System (INIS)

    Lyons, Shawn M; Harrison, Mark A; Law, S Edward

    2011-01-01

    Human illnesses and deaths caused by foodborne pathogens (e.g., Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, etc.) are of increasing concern globally in maintaining safe food supplies. At various stages of the food production, processing and supply chain antimicrobial agents are required to sanitize contact surfaces. Additionally, during outbreaks of contagious pathogenic microorganisms (e.g., H1N1 influenza), public health requires timely decontamination of extensive surfaces within public schools, mass transit systems, etc. Prior publications verify effectiveness of air-assisted, induction-charged (AAIC) electrostatic spraying of various chemical and biological agents to protect on-farm production of food crops...typically doubling droplet deposition efficiency with concomitant increases in biological control efficacy. Within a biosafety facility this present work evaluated the AAIC electrostatic-spraying process for application of antimicrobial liquids onto various pathogen-inoculated food processing and handling surfaces as a food safety intervention strategy. Fluoroanalysis of AAIC electrostatic sprays (-7.2 mC/kg charge-to-mass ratio) showed significantly greater (p<0.05) mass of tracer active ingredient (A.I.) deposited onto target surfaces at various orientations as compared both to a similar uncharged spray nozzle (0 mC/kg) and to a conventional hydraulic-atomizing nozzle. Per unit mass of A.I. dispensed toward targets, for example, A.I. mass deposited by AAIC electrostatic sprays onto difficult to coat backsides was 6.1-times greater than for similar uncharged sprays and 29.0-times greater than for conventional hydraulic-nozzle sprays. Even at the 56% reduction in peracetic acid sanitizer A.I. dispensed by AAIC electrostatic spray applications, they achieved equal or greater CFU population reductions of Salmonella on most target orientations and materials as compared to uncharged sprays and conventional full-rate hydraulic

  14. Fish protein hydrolysates: application in deep-fried food and food safety analysis.

    Science.gov (United States)

    He, Shan; Franco, Christopher; Zhang, Wei

    2015-01-01

    Four different processes (enzymatic, microwave-intensified enzymatic, chemical, and microwave-intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil-binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave-intensified chemical process produced the FPH with low oil-binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave-intensified enzymatic process produced FPH with the highest oil-binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep-fried battered fish and deep-fried fish cakes. The fat uptake of deep-fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep-fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH. © 2015 Institute of Food Technologists®

  15. Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study.

    Science.gov (United States)

    Meysenburg, Rebecca; Albrecht, Julie A; Litchfield, Ruth; Ritter-Gooder, Paula K

    2014-02-01

    Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6 years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices. Published by Elsevier Ltd.

  16. STATE-MANDATED FOOD SAFETY CERTIFICATION REQUIREMENTS FOR RESTAURANTS: A 2002 REVIEW OF STATES

    OpenAIRE

    Schilling, Brian J.; O'Connor, Jack; Hendrickson, Veronica

    2003-01-01

    The Food and Drug Administration publishes a Standard Food Code which individual states either ratify, or amend and ratify, as the State Food Code. New Jersey has not adopted any revisions to the FDA Standard Food Code since 1993. Currently, the New Jersey Department of Health and Senior Services is considering the implementation of a mandatory food safety certification program for all of the state's foodservice establishments beginning in April 2003. Foodservice businesses serving "high risk...

  17. Major food safety episodes in Taiwan: implications for the necessity of international collaboration on safety assessment and management.

    Science.gov (United States)

    Li, Jih-Heng; Yu, Wen-Jing; Lai, Yuan-Hui; Ko, Ying-Chin

    2012-07-01

    The major food safety episodes that occurred in Taiwan during the past decade are briefly reviewed in this paper. Among the nine major episodes surveyed, with the exception of a U.S. beef (associated with Creutzfeldt-Jakob disease)-related incident, all the others were associated with chemical toxicants. The general public, which has a layperson attitude of zero tolerance toward food safety, may panic over these food-safety-associated incidents. However, the health effects and impacts of most incidents, with the exception of the melamine incident, were essentially not fully evaluated. The mass media play an important role in determining whether a food safety concern becomes a major incident. A well-coordinated and harmonized system for domestic and international collaboration to set up standards and regulations is critical, as observed in the incidents of pork with ractopamine, Chinese hairy crab with nitrofuran antibiotics, and U.S. wheat with malathion. In the future, it can be anticipated that food safety issues will draw more attention from the general public. For unknown new toxicants or illicit adulteration of food, the establishment of a more proactive safety assessment system to monitor potential threats and provide real-time information exchange is imperative. Copyright © 2012. Published by Elsevier B.V.

  18. Assessing Student Attitudes toward Animal Welfare, Resource Use, and Food Safety.

    Science.gov (United States)

    Nordstrom, Patricia A.; Richards, Martha J.; Wilson, Lowell L.; Coe, Brenda L.; Fivek, Marianne L.; Brown, Michele B.

    2000-01-01

    Students participating in the Pennsylvania Governor's School for Agricultural Sciences (n=192) studied animal welfare, resource use, and food safety. They ranked food safety as a primary concern. Students with and without agricultural backgrounds showed positive changes in knowledge and perception of issues after the course. (SK)

  19. 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

  20. Assessing food safety concepts on the dairy farm: the case of chemical hazards

    NARCIS (Netherlands)

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

    2004-01-01

    Adaptive conjoint analysis was used to elicit farmers' and experts' preferences for attributes of improving food safety with respect to chemical hazards on the dairy farm. Groups of respondents were determined by cluster analysis based on similar farmers' and experts' perceptions of food safety