Microbiological risk assessment of food : a stepwise quantitative risk assessment as a tool in the production of microbiologically safe food = Microbiologische risicobepaling van levensmiddelen : stapsgewijze kwantitatieve risicobepaling als instrument bij de productie van microbieel veilige levensmiddelen

NARCIS (Netherlands)

Gerwen, van S.J.C.

2000-01-01

Food safety is a prerequisite for food products, since consumers trust on buying safe foods. Food producers cannot gain direct profits from controlling food safety, instead they have much to lose if their products turn out to be unsafe.

Food safety management systems, such

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.

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'.

Keep Food, Water, and Medications Safe PSA (:60)

Centers for Disease Control (CDC) Podcasts

2017-10-25

This 60 second public service announcement is about the need to keep food, water and medications safe after a disaster.  Created: 10/25/2017 by Centers for Disease Control and Prevention (CDC).   Date Released: 10/25/2017.

Addressing the risk of inadequate and excessive micronutrient intakes: traditional versus new approaches to setting adequate and safe micronutrient levels in foods

Directory of Open Access Journals (Sweden)

Maaike J. Bruins

2015-01-01

Full Text Available Fortification of foods consumed by the general population or specific food products or supplements designed to be consumed by vulnerable target groups is amongst the strategies in developing countries to address micronutrient deficiencies. Any strategy aimed at dietary change needs careful consideration, ensuring the needs of at-risk subgroups are met whilst ensuring safety within the general population. This paper reviews the key principles of two main assessment approaches that may assist developing countries in deciding on effective and safe micronutrient levels in foods or special products designed to address micronutrient deficiencies, that is, the cut-point method and the stepwise approach to risk–benefit assessment. In the first approach, the goal is to shift population intake distributions such that intake prevalences below the Estimated Average Requirement (EAR and above the Tolerable Upper Intake Level (UL are both minimized. However, for some micronutrients like vitamin A and zinc, a narrow margin between the EAR and UL exists. Increasing their intakes through mass fortification may pose a dilemma; not permitting the UL to be exceeded provides assurance about the safety within the population but can potentially leave a proportion of the target population with unmet needs, or vice versa. Risk–benefit approaches assist in decision making at different micronutrient intake scenarios by balancing the magnitude of potential health benefits of reducing inadequate intakes against health risks of excessive intakes. Risk–benefit approaches consider different aspects of health risk including severity and number of people affected. This approach reduces the uncertainty for policy makers as compared to classic cut-point methods.

Food irradiation is safe: Half a century of studies

International Nuclear Information System (INIS)

Roberts, Peter B.

2014-01-01

The potential benefits of food irradiation are yet to be realized due to slow progress in the commercialization of the technology. Processing food with ionizing radiation has encountered several barriers, one of which is the belief that consumers will not purchase irradiated food and a consequent caution among food retailers and producers. There is sufficient evidence that consumers will purchase irradiated foods when offered at retail in contrast to the data from many surveys of general public opinion. Communicating this evidence to food retailers and producers is essential if a major barrier to a greater use of the technology is to be overcome. - Highlights: • Food irradiation is safe and can benefit food safety, security and trade. • Commercial use remains limited. • The food trade tends to believe consumers will not buy irradiated food. • There is good evidence that consumers buy irradiated food when it is offered. • Demonstrating this evidence to industry is vital for commercial success

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.

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.

Eating nanomaterials: cruelty-free and safe? the EFSA guidance on risk assessment of nanomaterials in food and feed.

Science.gov (United States)

Sauer, Ursula G

2011-12-01

Nanomaterials are increasingly being added to food handling and packaging materials, or directly, to human food and animal feed. To ensure the safety of such engineered nanomaterials (ENMs), in May 2011, the European Food Safety Authority (EFSA) published a guidance document on Risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain. It states that risk assessment should be performed by following a step-wise procedure. Whenever human or animal exposure to nanomaterials is expected, the general hazard characterisation scheme requests information from in vitro genotoxicity, toxicokinetic and repeated dose 90-day oral toxicity studies in rodents. Numerous prevailing uncertainties with regard to nanomaterial characterisation and their hazard and risk assessment are addressed in the guidance document. This article discusses the impact of these knowledge gaps on meeting the goal of ensuring human safety. The EFSA's guidance on the risk assessment of ENMs in food and animal feed is taken as an example for discussion, from the point of view of animal welfare, on what level of uncertainty should be considered acceptable for human safety assessment of products with non-medical applications, and whether animal testing should be considered ethically acceptable for such products.

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…

Detection of some safe plant-derived foods for LTP-allergic patients.

Science.gov (United States)

Asero, Riccardo; Mistrello, Gianni; Roncarolo, Daniela; Amato, Stefano

2007-01-01

Lipid transfer protein (LTP) is a widely cross-reacting plant pan-allergen. Adverse reactions to Rosaceae, tree nuts, peanut, beer, maize, mustard, asparagus, grapes, mulberry, cabbage, dates, orange, fig, kiwi, lupine, fennel, celery, tomato, eggplant, lettuce, chestnut and pineapple have been recorded. To detect vegetable foods to be regarded as safe for LTP-allergic patients. Tolerance/intolerance to a large spectrum of vegetable foods other than Rosaceae, tree nuts and peanut was assessed by interview in 49 subjects monosensitized to LTP and in three distinct groups of controls monosensitized to Bet v 1 (n = 24) or Bet v 2 (n = 18), or sensitized to both LTP and birch pollen (n = 16), all with a history of vegetable food allergy. Patients and controls underwent skin prick test (SPT) with a large spectrum of vegetable foods. The absence of IgE reactivity to foods that were negative in both clinical history and SPT was confirmed by immunoblot analysis and their clinical tolerance was finally assessed by open oral challenge (50 g per food). All patients reported tolerance and showed negative SPT to carrot, potato, banana and melon; these foods scored positive in SPT and elicited clinical symptoms in a significant proportion of patients from all three control groups. All patients tolerated these four foods on oral challenge. Immunoblot analysis confirmed the lack of IgE reactivity to these foods by LTP-allergic patients. Carrot, potato, banana and melon seem safe for LTP-allergic patients. This finding may be helpful for a better management of allergy to LTP.

Integrated probabilistic risk assessment for nanoparticles: the case of nanosilica in food

OpenAIRE

Jacobs, R.; Voet, van der, H.; Braak, ter, C.J.F.

2015-01-01

Insight into risks of nanotechnology and the use of nanoparticles is an essential condition for the social acceptance and safe use of nanotechnology. One of the problems with which the risk assessment of nanoparticles is faced is the lack of data, resulting in uncertainty in the risk assessment. We attempt to quantify some of this uncertainty by expanding a previous deterministic study on nanosilica (5?200?nm) in food into a fully integrated probabilistic risk assessment. We use the integrate...

FAST: towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies

Directory of Open Access Journals (Sweden)

Zuidmeer-Jongejan Laurian

2012-03-01

Full Text Available Abstract The FAST project (Food Allergy Specific Immunotherapy aims at the development of safe and effective treatment of food allergies, targeting prevalent, persistent and severe allergy to fish and peach. Classical allergen-specific immunotherapy (SIT, using subcutaneous injections with aqueous food extracts may be effective but has proven to be accompanied by too many anaphylactic side-effects. FAST aims to develop a safe alternative by replacing food extracts with hypoallergenic recombinant major allergens as the active ingredients of SIT. Both severe fish and peach allergy are caused by a single major allergen, parvalbumin (Cyp c 1 and lipid transfer protein (Pru p 3, respectively. Two approaches are being evaluated for achieving hypoallergenicity, i.e. site-directed mutagenesis and chemical modification. The most promising hypoallergens will be produced under GMP conditions. After pre-clinical testing (toxicology testing and efficacy in mouse models, SCIT with alum-absorbed hypoallergens will be evaluated in phase I/IIa and IIb randomized double-blind placebo-controlled (DBPC clinical trials, with the DBPC food challenge as primary read-out. To understand the underlying immune mechanisms in depth serological and cellular immune analyses will be performed, allowing identification of novel biomarkers for monitoring treatment efficacy. FAST aims at improving the quality of life of food allergic patients by providing a safe and effective treatment that will significantly lower their threshold for fish or peach intake, thereby decreasing their anxiety and dependence on rescue medication.

FAST: towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies

Science.gov (United States)

2012-01-01

The FAST project (Food Allergy Specific Immunotherapy) aims at the development of safe and effective treatment of food allergies, targeting prevalent, persistent and severe allergy to fish and peach. Classical allergen-specific immunotherapy (SIT), using subcutaneous injections with aqueous food extracts may be effective but has proven to be accompanied by too many anaphylactic side-effects. FAST aims to develop a safe alternative by replacing food extracts with hypoallergenic recombinant major allergens as the active ingredients of SIT. Both severe fish and peach allergy are caused by a single major allergen, parvalbumin (Cyp c 1) and lipid transfer protein (Pru p 3), respectively. Two approaches are being evaluated for achieving hypoallergenicity, i.e. site-directed mutagenesis and chemical modification. The most promising hypoallergens will be produced under GMP conditions. After pre-clinical testing (toxicology testing and efficacy in mouse models), SCIT with alum-absorbed hypoallergens will be evaluated in phase I/IIa and IIb randomized double-blind placebo-controlled (DBPC) clinical trials, with the DBPC food challenge as primary read-out. To understand the underlying immune mechanisms in depth serological and cellular immune analyses will be performed, allowing identification of novel biomarkers for monitoring treatment efficacy. FAST aims at improving the quality of life of food allergic patients by providing a safe and effective treatment that will significantly lower their threshold for fish or peach intake, thereby decreasing their anxiety and dependence on rescue medication. PMID:22409908

FAST: Towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies

NARCIS (Netherlands)

Zuidmeer-Jongejan, Laurian; Fernandez-Rivas, Montserrat; Poulsen, Lars K.; Neubauer, Angela; Asturias, Juan; Blom, Lars; Boye, Joyce; Bindslev-Jensen, Carsten; Clausen, Michael; Ferrara, Rosa; Garosi, Paula; Huber, Hans; Jensen, Bettina M.; Koppelman, Stef; Kowalski, Marek L.; Lewandowska-Polak, Anna; Linhart, Birgit; Maillere, Bernard; Mari, Adriano; Martinez, Alberto; Mills, Clare En; Nicoletti, Claudio; Opstelten, Dirk-Jan; Papadopoulos, Nikos G.; Portoles, Antonio; Rigby, Neil; Scala, Enrico; Schnoor, Heidi J.; Sigursdottir, Sigurveig; Stavroulakis, Georg; Stolz, Frank; Swoboda, Ines; Valenta, Rudolf; van den Hout, Rob; Versteeg, Serge A.; Witten, Marianne; van Ree, Ronald

2012-01-01

ABSTRACT: The FAST project (Food Allergy Specific Immunotherapy) aims at the development of safe and effective treatment of food allergies, targeting prevalent, persistent and severe allergy to fish and peach. Classical allergen-specific immunotherapy (SIT), using subcutaneous injections with

Bacteriophages safely reduce Salmonella contamination in pet food and raw pet food ingredients.

Science.gov (United States)

Soffer, Nitzan; Abuladze, Tamar; Woolston, Joelle; Li, Manrong; Hanna, Leigh Farris; Heyse, Serena; Charbonneau, Duane; Sulakvelidze, Alexander

2016-01-01

Contamination of pet food with Salmonella is a serious public health concern, and several disease outbreaks have recently occurred due to human exposure to Salmonella tainted pet food. The problem is especially challenging for raw pet foods (which include raw meats, seafood, fruits, and vegetables). These foods are becoming increasingly popular because of their nutritional qualities, but they are also more difficult to maintain Salmonella -free because they lack heat-treatment. Among various methods examined to improve the safety of pet foods (including raw pet food), one intriguing approach is to use bacteriophages to specifically kill Salmonella serotypes. At least 2 phage preparations (SalmoFresh® and Salmonelex™) targeting Salmonella are already FDA cleared for commercial applications to improve the safety of human foods. However, similar preparations are not yet available for pet food applications. Here, we report the results of evaluating one such preparation (SalmoLyse®) in reducing Salmonella levels in various raw pet food ingredients (chicken, tuna, turkey, cantaloupe, and lettuce). Application of SalmoLyse® in low (ca. 2-4×10 6 PFU/g) and standard (ca. 9×10 6 PFU/g) concentrations significantly ( P contamination in all raw foods examined compared to control treatments. When SalmoLyse®-treated (ca. 2×10 7 PFU/g) dry pet food was fed to cats and dogs, it did not trigger any deleterious side effects in the pets. Our data suggest that the bacteriophage cocktail lytic for Salmonella can significantly and safely reduce Salmonella contamination in various raw pet food ingredients.

RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW

Directory of Open Access Journals (Sweden)

N. A. Gorbunova

2016-01-01

Full Text Available The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculturebut, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safetyproblems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the RussianFederation for assurance of safe consumption of food products produced from nanomaterials.

Cross-contamination of foods and implications for food allergic patients.

Science.gov (United States)

Taylor, Steve L; Baumert, Joseph L

2010-07-01

Cross-contamination presents a risk of unknown magnitude for food allergic consumers. Published cases likely represent the tip of a rather large iceberg. Cross-contamination can occur in homes, restaurants, food manufacturing plants, and on farms. The frequency of cross-contamination as the cause of accidental exposures to allergenic foods is unknown. Food allergic individuals can react to ingestion of trace levels of the offending food, although a highly variable range of threshold doses exist among populations of food allergic individuals. The magnitude of the risk posed to food allergic consumers by cross-contamination is characterized by the frequency of exposure to cross-contaminated foods, the dose of exposure, and the individual's threshold dose. The food and food service industry (and food preparers in homes as well) have the responsibility to provide and prepare foods that are safe for food allergic consumers, but quality of life may be improved with the recognition that safe (though very low) thresholds do exist.

The role of color sorting machine in reducing food safety risks

Directory of Open Access Journals (Sweden)

Eleonora Kecskes-Nagy

2016-07-01

Full Text Available It is the very difficult problem how we can decrease food safety risks in the product, which was polluted in process of cropping. According to professional literature almost the prevention is considered as an exclusive method to keep below safe level the content of DON toxin. The source of food safety in food chain is that the primary products suit the food safety requirements. It is a very difficult or sometimes it is not possible to correct food safety risk factors - which got into the products during cultivation - in the course of processing. Such factor is fusariotoxin in fodder and bread wheat. DON toxin is the most frequent toxin in cereals. The objective of the searching was to investigate, if it is possible to decrease DON toxin content of durum wheat and to minimize the food safety risk by application milling technology with good production practice and technological conditions. The samples were taken in the first phase of milling technology just before and after color sorting. According to measuring results Sortex Z+ optical sorting decreased DON toxin content of wheat. This mean that the food safety risks can be reduced by Sortex Z+ optical sorting machine. Our experiments proved if there is color sorting in the cleaning process preceding the milling of wheat then a part of the grain of wheat infected by Fusarium sp. can be selected. This improves the food safety parameters of given lot of wheat and decrease the toxin content. The flour made from contaminated grains of wheat can be a serious food safety risk. We would like to support scientifically the technical development of milling technology with our experimental data. Normal 0 21 false false false HU X-NONE X-NONE MicrosoftInternetExplorer4

Risk management and risk assessment of novel plant foods

DEFF Research Database (Denmark)

Knudsen, Ib; Søborg, Inge; Eriksen, Folmer Damsted

2008-01-01

and definitions to be used in determining novelty of a plant food and also propose a safety assessment approach for novel plant food with no or limited documented history of safe consumption. A 2-step management procedure is recommended for a smooth introduction of fruits and vegetables; first to establish...

Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences.

Science.gov (United States)

Ellis, Jason D; Arendt, Susan W; Strohbehn, Catherine H; Meyer, Janell; Paez, Paola

2010-11-01

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

The determination of nutritional requirements for Safe Haven Food Supply System (emergency/survival foods)

Science.gov (United States)

Ahmed, Selina

1987-01-01

The Space Station Safe Haven Food System must sustain 8 crew members under emergency conditions for 45 days. Emergency Survival Foods are defined as a nutritionally balanced collection of high density food and beverages selected to provide for the survival of Space Station flight crews in contingency situations. Since storage volume is limited, the foods should be highly concentrated. A careful study of different research findings regarding starvation and calorie restricted diets indicates that a minimum nutritional need close to RDA is an important factor for sustaining an individual's life in a stressful environment. Fat, protein, and carbohydrates are 3 energy producing nutrients which play a vital role in the growth and maintenance process of human life. A lower intake of protein can minimize the water intake, but it causes a negative nitrogen balance and a lower performance level. Other macro and micro nutrients are also required for nutritional interrelationships to metabolize the other 3 nutrients to their optimum level. The various options for longer duration than 45 days are under investigation.

Development of strategies for effective communication of food risks and benefits across Europe: design and conceptual framework of the FoodRisC project.

Science.gov (United States)

Barnett, Julie; McConnon, Aine; Kennedy, Jean; Raats, Monique; Shepherd, Richard; Verbeke, Wim; Fletcher, Jon; Kuttschreuter, Margôt; Lima, Luisa; Wills, Josephine; Wall, Patrick

2011-05-13

FoodRisC project offers a unique approach to the investigation of food risk/benefit communication. The effective spread of food risk/benefit information will assist initiatives aimed at reducing the burden of food-related illness and disease, reducing the economic impact of food crises and ensuring that confidence in safe and nutritious food is fostered and maintained in Europe. © 2011 Barnett et al; licensee BioMed Central Ltd.

Development of strategies for effective communication of food risks and benefits across Europe: Design and conceptual framework of the FoodRisC project

Science.gov (United States)

2011-01-01

consumers in Europe. Discussion The FoodRisC project offers a unique approach to the investigation of food risk/benefit communication. The effective spread of food risk/benefit information will assist initiatives aimed at reducing the burden of food-related illness and disease, reducing the economic impact of food crises and ensuring that confidence in safe and nutritious food is fostered and maintained in Europe. PMID:21569458

Development of strategies for effective communication of food risks and benefits across Europe: Design and conceptual framework of the FoodRisC project

Directory of Open Access Journals (Sweden)

Lima Luisa

2011-05-01

communicating coherent messages to consumers in Europe. Discussion The FoodRisC project offers a unique approach to the investigation of food risk/benefit communication. The effective spread of food risk/benefit information will assist initiatives aimed at reducing the burden of food-related illness and disease, reducing the economic impact of food crises and ensuring that confidence in safe and nutritious food is fostered and maintained in Europe.

Development of strategies for effective communication of food risks and benefits across Europe: Design and conceptual framework of the FoodRisC project

LENUS (Irish Health Repository)

Barnett, Julie

2011-05-13

coherent messages to consumers in Europe. Discussion The FoodRisC project offers a unique approach to the investigation of food risk\\/benefit communication. The effective spread of food risk\\/benefit information will assist initiatives aimed at reducing the burden of food-related illness and disease, reducing the economic impact of food crises and ensuring that confidence in safe and nutritious food is fostered and maintained in Europe.

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.

Food for thought - Communicating food-related risks

Directory of Open Access Journals (Sweden)

Sturloni Giancarlo

2003-03-01

Full Text Available In the last few years, a continuous series of food alerts have caught the attention of the media and the public in Europe. First, eggs and pork contaminated with dioxins; then, “mad cow” disease, while, all along in the background, a battle against genetically modified plants has been in progress. These food alerts have had complex repercussions on the perception of risks associated with food production. Experts have often been divided over these issues, and the uncertainty of scientific data has been indicated on more than one occasion as one of the factors that influence risk perception. However, the most important factor seems to be undoubtedly the way in which the risk has been communicated (or not communicated to the public. Therefore, risk communication analysis offers an excellent opportunity to understand the profound changes that are taking place in relations among the scientific community, mass media and other members of civil society now that they are fully aware that scientific and technological innovation, the real driving force of modern industrial society, is a source of development but also a source of risks which are not always acceptable. Within this different context, a debate open to all interested parties appears to have become a dire necessity for the “risk society”, especially as far as food is concerned because food has extremely important psychological, ethical and cultural values.

Foodborne illness incidence rates and food safety risks for populations of low socioeconomic status and minority race/ethnicity: a review of the literature.

Science.gov (United States)

Quinlan, Jennifer J

2013-08-15

While foodborne illness is not traditionally tracked by race, ethnicity or income, analyses of reported cases have found increased rates of some foodborne illnesses among minority racial/ethnic populations. In some cases (Listeria, Yersinia) increased rates are due to unique food consumption patterns, in other cases (Salmonella, Shigella, Campylobacter) it is unclear why this health disparity exists. Research on safe food handling knowledge and behaviors among low income and minority consumers suggest that there may be a need to target safe food handling messages to these vulnerable populations. Another possibility is that these populations are receiving food that is less safe at the level of the retail outlet or foodservice facility. Research examining the quality and safety of food available at small markets in the food desert environment indicates that small corner markets face unique challenges which may affect the quality and potential safety of perishable food. Finally, a growing body of research has found that independent ethnic foodservice facilities may present increased risks for foodborne illness. This review of the literature will examine the current state of what is known about foodborne illness among, and food safety risks for, minority and low socioeconomic populations, with an emphasis on the United States and Europe.

Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature

Directory of Open Access Journals (Sweden)

Jennifer J. Quinlan

2013-08-01

Full Text Available While foodborne illness is not traditionally tracked by race, ethnicity or income, analyses of reported cases have found increased rates of some foodborne illnesses among minority racial/ethnic populations. In some cases (Listeria, Yersinia increased rates are due to unique food consumption patterns, in other cases (Salmonella, Shigella, Campylobacter it is unclear why this health disparity exists. Research on safe food handling knowledge and behaviors among low income and minority consumers suggest that there may be a need to target safe food handling messages to these vulnerable populations. Another possibility is that these populations are receiving food that is less safe at the level of the retail outlet or foodservice facility. Research examining the quality and safety of food available at small markets in the food desert environment indicates that small corner markets face unique challenges which may affect the quality and potential safety of perishable food. Finally, a growing body of research has found that independent ethnic foodservice facilities may present increased risks for foodborne illness. This review of the literature will examine the current state of what is known about foodborne illness among, and food safety risks for, minority and low socioeconomic populations, with an emphasis on the United States and Europe.

The influence of thresholds on the risk assessment of carcinogens in food.

Science.gov (United States)

Pratt, Iona; Barlow, Susan; Kleiner, Juliane; Larsen, John Christian

2009-08-01

The risks from exposure to chemical contaminants in food must be scientifically assessed, in order to safeguard the health of consumers. Risk assessment of chemical contaminants that are both genotoxic and carcinogenic presents particular difficulties, since the effects of such substances are normally regarded as being without a threshold. No safe level can therefore be defined, and this has implications for both risk management and risk communication. Risk management of these substances in food has traditionally involved application of the ALARA (As Low as Reasonably Achievable) principle, however ALARA does not enable risk managers to assess the urgency and extent of the risk reduction measures needed. A more refined approach is needed, and several such approaches have been developed. Low-dose linear extrapolation from animal carcinogenicity studies or epidemiological studies to estimate risks for humans at low exposure levels has been applied by a number of regulatory bodies, while more recently the Margin of Exposure (MOE) approach has been applied by both the European Food Safety Authority and the Joint FAO/WHO Expert Committee on Food Additives. A further approach is the Threshold of Toxicological Concern (TTC), which establishes exposure thresholds for chemicals present in food, dependent on structure. Recent experimental evidence that genotoxic responses may be thresholded has significant implications for the risk assessment of chemicals that are both genotoxic and carcinogenic. In relation to existing approaches such as linear extrapolation, MOE and TTC, the existence of a threshold reduces the uncertainties inherent in such methodology and improves confidence in the risk assessment. However, for the foreseeable future, regulatory decisions based on the concept of thresholds for genotoxic carcinogens are likely to be taken case-by-case, based on convincing data on the Mode of Action indicating that the rate limiting variable for the development of cancer

FoodWiki: a Mobile App Examines Side Effects of Food Additives Via Semantic Web.

Science.gov (United States)

Çelik Ertuğrul, Duygu

2016-02-01

In this article, a research project on mobile safe food consumption system (FoodWiki) is discussed that performs its own inferencing rules in its own knowledge base. Currently, the developed rules examines the side effects that are causing some health risks: heart disease, diabetes, allergy, and asthma as initial. There are thousands compounds added to the processed food by food producers with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. Those commonly used ingredients or compounds in manufactured foods may have many side effects that cause several health risks such as heart disease, hypertension, cholesterol, asthma, diabetes, allergies, alzheimer etc. according to World Health Organization. Safety in food consumption, especially by patients in these risk groups, has become crucial, given that such health problems are ranked in the top ten health risks around the world. It is needed personal e-health knowledge base systems to help patients take control of their safe food consumption. The systems with advanced semantic knowledge base can provide recommendations of appropriate foods before consumption by individuals. The proposed FoodWiki system is using a concept based search mechanism that performs on thousands food compounds to provide more relevant information.

Safe Reentry for False Aneurysm Operations in High-Risk Patients.

Science.gov (United States)

Martinelli, Gian Luca; Cotroneo, Attilio; Caimmi, Philippe Primo; Musica, Gabriele; Barillà, David; Stelian, Edmond; Romano, Angelo; Novelli, Eugenio; Renzi, Luca; Diena, Marco

2017-06-01

In the absence of a standardized safe surgical reentry strategy for high-risk patients with large or anterior postoperative aortic false aneurysm (PAFA), we aimed to describe an effective and safe approach for such patients. We prospectively analyzed patients treated for PAFA between 2006 and 2015. According to the preoperative computed tomography scan examination, patients were divided into two groups according to the anatomy and extension of PAFA: in group A, high-risk PAFA (diameter ≥3 cm) developed in the anterior mediastinum; in group B, low-risk PAFA (diameter <3 cm) was situated posteriorly. For group A, a safe surgical strategy, including continuous cerebral, visceral, and coronary perfusion was adopted before resternotomy; group B patients underwent conventional surgery. We treated 27 patients (safe reentry, n = 13; standard approach, n = 14). Mean age was 60 years (range, 29 to 80); 17 patients were male. Mean interval between the first operation and the last procedure was 4.3 years. Overall 30-day mortality rate was 7.4% (1 patient in each group). No aorta-related mortality was observed at 1 and 5 years in either group. The Kaplan-Meier overall survival estimates at 1 and 5 years were, respectively, 92.3% ± 7.4% and 73.4% ± 13.4% in group A, and 92.9% ± 6.9% and 72.2% ± 13.9% in group B (log rank test, p = 0.830). Freedom from reoperation for recurrent aortic disease was 100% at 1 year and 88% at 5 years. The safe reentry technique with continuous cerebral, visceral, and coronary perfusion for high-risk patients resulted in early and midterm outcomes similar to those observed for low-risk patients undergoing conventional surgery. Copyright © 2017 The Society of Thoracic Surgeons. Published by Elsevier Inc. All rights reserved.

Food safety in a nuclear crisis: The role of the veterinarian.

Science.gov (United States)

Waltner-Toews, D

1990-05-01

Veterinarians are integrally involved in the maintenance of a safe and sufficient food supply; this involvement may be put to the test when a crisis - particularly a nuclear crisis - occurs. Few people can be said to be experts in how to ensure a safe food supply in a nuclear crisis. However, a working knowledge of radionuclides and how they behave in the food system, and the ability to identify high-risk foods and high-risk consumers in a crisis situation should be a part of the education of all veterinarians. In this paper I review those features of postdisaster radionuclide contamination of the food chain most relevant to veterinary activities in ensuring a safe food supply.

Safe Food

Centers for Disease Control (CDC) Podcasts

A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.

Food for patients at nutritional risk

DEFF Research Database (Denmark)

Sorensen, Janice Marie; Holm, Lotte; Frøst, Michael Bom

2012-01-01

The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake.......The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake....

Examining the predictive utility of an extended theory of planned behaviour model in the context of specific individual safe food-handling.

Science.gov (United States)

Mullan, Barbara; Allom, Vanessa; Sainsbury, Kirby; Monds, Lauren A

2015-07-01

In order to minimise the occurrence of food-borne illness, it is recommended that individuals perform safe food-handling behaviours, such as cooking food properly, cleaning hands and surfaces before preparing food, keeping food at the correct temperature, and avoiding unsafe foods. Previous research examining the determinants of safe food-handling behaviour has produced mixed results; however, this may be due to the fact that this research examined these behaviours as a totality, rather than considering the determinants of each behaviour separately. As such, the objective for the present study was to examine the predictors of the four aforementioned safe food-handling behaviours by applying an extended theory of planned behaviour to the prediction of each distinct behaviour. Participants were 170 students who completed theory of planned behaviour measures, with the addition of moral norm and habit strength at time 1, and behaviour measures one week later. While the influence of injunctive and descriptive norm and perceived behavioural control differed between behaviours, it appeared that moral norm was an important predictor of intention to engage in each of the four behaviours. Similarly, habit strength was an important predictor of each of the behaviours and moderated the relationship between intention and behaviour for the behaviour of avoiding unsafe food. The implication of these findings is that examining safe food-handling behaviours separately, rather than as a totality, may result in meaningful distinctions between the predictors of these behaviours. Copyright © 2015 Elsevier Ltd. All rights reserved.

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

Risk assessments and safe machinery ensuring compliance with the EU directives

CERN Document Server

Jespen, Torben

2016-01-01

This book describes the prerequisites for the placing on the market and the safe use of machinery in compliance with the relevant EU Directives, especially the Machinery Directive 2006/42. It provides readers with high-level knowledge concerning the Essential Health and Safety Requirements (EHSR) that machinery must fulfill. The approach and principles of the Machinery Directive were most recently made worldwide acknowledged in the ILO code of practice on safe machinery, released in 2013. The book addresses that code, as well as providing valuable insight into other EU Product and Workplace legislation. Focusing on the key aspect of safe machinery, the “machinery safety risk assessment”, which allows readers to better understand the more difficult aspects of risk assessments, the book equips readers to tackle problems at the manufacturing stage and in different use scenarios, introducing them to risk reduction techniques and functional safety aspects.

[Perceived risks of food contaminants].

Science.gov (United States)

Koch, Severine; Lohmann, Mark; Epp, Astrid; Böl, Gaby-Fleur

2017-07-01

Food contaminants can pose a serious health threat. In order to carry out adequate risk communication measures, the subjective risk perception of the public must be taken into account. In this context, the breadth of the topic and insufficient terminological delimitations from residues and food additives make an elaborate explanation of the topic to consumers indispensable. A representative population survey used language adequate for lay people and a clear definition of contaminants to measure risk perceptions with regard to food contaminants among the general public. The study aimed to assess public awareness of contaminants and the perceived health risks associated with them. In addition, people's current knowledge and need for additional information, their attitudes towards contaminants, views on stakeholder accountability, as well as compliance with precautionary measures, such as avoiding certain foods to reduce health risks originating from contaminants, were assessed. A representative sample of 1001 respondents was surveyed about food contaminants via computer-assisted telephone interviewing. The majority of respondents rated contaminants as a serious health threat, though few of them spontaneously mentioned examples of undesirable substances in foods that fit the scientific or legal definition of contaminants. Mercury and dioxin were the most well-known contaminants. Only a minority of respondents was familiar with pyrrolizidine alkaloids. The present findings highlight areas that require additional attention and provide implications for risk communication geared to specific target groups.

Accident history, risk perception and traffic safe behaviour.

Science.gov (United States)

Ngueutsa, Robert; Kouabenan, Dongo Rémi

2017-09-01

This study clarifies the associations between accident history, perception of the riskiness of road travel and traffic safety behaviours by taking into account the number and severity of accidents experienced. A sample of 525 road users in Cameroon answered a questionnaire comprising items on perception of risk, safe behaviour and personal accident history. Participants who reported involvement in more than three accidents or involvement in a severe accident perceived road travel as less risky and also reported behaving less safely compared with those involved in fewer, or less severe accidents. The results have practical implications for the prevention of traffic accidents. Practitioner Summary: The associations between accident history, perceived risk of road travel and safe behaviour were investigated using self-report questionnaire data. Participants involved in more than three accidents, or in severe accidents, perceived road travel as less risky and also reported more unsafe behaviour compared with those involved in fewer, or less severe accidents. Campaigns targeting people with a less serious, less extensive accident history should aim to increase awareness of hazards and the potential severity of their consequences, as well as emphasising how easy it is to take the recommended preventive actions. Campaigns targeting those involved in more frequent accidents, and survivors of serious accidents, should address feelings of invulnerability and helplessness.

Safe Minimum Internal Temperature Chart

Science.gov (United States)

... Internal Temperature Chart Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe: ...

Analysis of application of different approaches to secure safe drinking water

Directory of Open Access Journals (Sweden)

Pendić Zoran

2017-01-01

Full Text Available In this analysis, the risk systems include the systems within which services sensitive to risk are executed. The complex service of population supply with safe drinking water is considered to be risky. Guidelines for drinking water quality of the World Health Organization (WHO recommends the use of effective preventive approaches to risk-based management of the safety and quality of drinking water. For example, Food Safety Law of the Republic of Serbia stipulates mandatory application of HACCP system in order to obtain safe drinking water. Different approaches to preventive risk-based management for the sake of the safety and quality of drinking water are applied nowadays. In this paper we consider the following approaches: Original Codex Alimentarius HACCP system and some of its modified versions; International standard ISO 22000: 2005 Food safety management systems - Requirements for any organization in the food chain; Water Safety Plan (WSP of the World Health Organization (WHO; Generalized HACCP system. All of these approaches are based, to a greater or lesser extent, on the original Codex Alimentarius HACCP system. The paper gives a situation analysis (SWOT analysis of considered approaches.

Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

International Nuclear Information System (INIS)

2003-01-01

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000

Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

Energy Technology Data Exchange (ETDEWEB)

NONE

2003-01-01

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.

“Is it still safe to eat traditional food?” Addressing traditional food safety concerns in aboriginal communities

Energy Technology Data Exchange (ETDEWEB)

Bordeleau, Serge, E-mail: Serge.Bordeleau@uqat.ca [Chaire de Recherche du Canada en Foresterie Autochtone, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Chaire Industrielle CRSNG-UQAT-UQÀM en Aménagement Forestier Durable, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Asselin, Hugo, E-mail: Hugo.Asselin@uqat.ca [Chaire de Recherche du Canada en Foresterie Autochtone, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Chaire Industrielle CRSNG-UQAT-UQÀM en Aménagement Forestier Durable, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); and others

2016-09-15

Food insecurity is a growing concern for indigenous communities worldwide. While the risk of heavy metal contamination associated to wild food consumption has been extensively studied in the Arctic, data are scarce for the Boreal zone. This study addressed the concerns over possible heavy metal exposure through consumption of traditional food in four Anishnaabeg communities living in the Eastern North American boreal forest. Liver and meat samples were obtained from 196 snowshoe hares (Lepus americanus) trapped during winter 2012 across the traditional lands of the participating communities and within 56–156 km of a copper smelter. Interviews were conducted with 78 household heads to assess traditional food habits, focusing on snowshoe hare consumption. Concentrations in most meat and liver samples were below the detection limit for As, Co, Cr, Ni and Pb. Very few meat samples had detectable Cd and Hg concentrations, but liver samples had mean dry weight concentrations of 3.79 mg/kg and 0.15 mg/kg respectively. Distance and orientation from the smelter did not explain the variability between samples, but percent deciduous and mixed forest cover had a marginal negative effect on liver Cd, Cu and Zn concentrations. The estimated exposition risk from snowshoe hare consumption was low, although heavy consumers could slightly exceed recommended Hg doses. In accordance with the holistic perspective commonly adopted by indigenous people, the nutritional and sociocultural importance of traditional food must be considered in risk assessment. Traditional food plays a significant role in reducing and preventing serious health issues disproportionately affecting First Nations, such as obesity, diabetes, and cardiovascular diseases. Traditional consumption of snowshoe hare (Lepus americanus) entails low risk of heavy metal exposure if animals are tapped > 50 km from a point emission source (such as a copper smelter in the present study), if risk-increasing behaviours are

“Is it still safe to eat traditional food?” Addressing traditional food safety concerns in aboriginal communities

International Nuclear Information System (INIS)

Bordeleau, Serge; Asselin, Hugo

2016-01-01

Food insecurity is a growing concern for indigenous communities worldwide. While the risk of heavy metal contamination associated to wild food consumption has been extensively studied in the Arctic, data are scarce for the Boreal zone. This study addressed the concerns over possible heavy metal exposure through consumption of traditional food in four Anishnaabeg communities living in the Eastern North American boreal forest. Liver and meat samples were obtained from 196 snowshoe hares (Lepus americanus) trapped during winter 2012 across the traditional lands of the participating communities and within 56–156 km of a copper smelter. Interviews were conducted with 78 household heads to assess traditional food habits, focusing on snowshoe hare consumption. Concentrations in most meat and liver samples were below the detection limit for As, Co, Cr, Ni and Pb. Very few meat samples had detectable Cd and Hg concentrations, but liver samples had mean dry weight concentrations of 3.79 mg/kg and 0.15 mg/kg respectively. Distance and orientation from the smelter did not explain the variability between samples, but percent deciduous and mixed forest cover had a marginal negative effect on liver Cd, Cu and Zn concentrations. The estimated exposition risk from snowshoe hare consumption was low, although heavy consumers could slightly exceed recommended Hg doses. In accordance with the holistic perspective commonly adopted by indigenous people, the nutritional and sociocultural importance of traditional food must be considered in risk assessment. Traditional food plays a significant role in reducing and preventing serious health issues disproportionately affecting First Nations, such as obesity, diabetes, and cardiovascular diseases. Traditional consumption of snowshoe hare (Lepus americanus) entails low risk of heavy metal exposure if animals are tapped > 50 km from a point emission source (such as a copper smelter in the present study), if risk-increasing behaviours are

Food safety in the domestic environment: the effect of consumer risk information on human disease risks.

Science.gov (United States)

Nauta, Maarten J; Fischer, Arnout R H; van Asselt, Esther D; de Jong, Aarieke E I; Frewer, Lynn J; de Jonge, Rob

2008-02-01

The improvement of food safety in the domestic environment requires a transdisciplinary approach, involving interaction between both the social and natural sciences. This approach is applied in a study on risks associated with Campylobacter on broiler meat. First, some web-based information interventions were designed and tested on participant motivation and intentions to cook more safely. Based on these self-reported measures, the intervention supported by the emotion "disgust" was selected as the most promising information intervention. Its effect on microbial cross-contamination was tested by recruiting a set of participants who prepared a salad with chicken breast fillet carrying a known amount of tracer bacteria. The amount of tracer that could be recovered from the salad revealed the transfer and survival of Campylobacter and was used as a measure of hygiene. This was introduced into an existing risk model on Campylobacter in the Netherlands to assess the effect of the information intervention both at the level of exposure and the level of human disease risk. We showed that the information intervention supported by the emotion "disgust" alone had no measurable effect on the health risk. However, when a behavioral cue was embedded within the instruction for the salad preparation, the risk decreased sharply. It is shown that a transdisciplinary approach, involving research on risk perception, microbiology, and risk assessment, is successful in evaluating the efficacy of an information intervention in terms of human health risks. The approach offers a novel tool for science-based risk management in the area of food safety.

Changing pattern of landslide risk in Europe - The SafeLand project

Science.gov (United States)

Nadim, F.; Kalsnes, B.

2012-04-01

The need to protect people and property with a changing pattern of landslide hazard and risk caused by climate change and changes in demography, and the reality for societies in Europe to live with the risk associated with natural hazards, were the motives for the project SafeLand: "Living with landslide risk in Europe: Assessment, effects of global change, and risk management strategies." SafeLand is a large, integrating research project under the European Commission's 7th Framework Programme (FP7). The project started on 1 May 2009 and will end on 30 April 2012. It involves 27 partners from 12 European countries, and has international collaborators and advisers from China, India, USA, Japan and Hong Kong. SafeLand also involves 25 End-Users from 11 countries. SafeLand is coordinated by the International Centre for Geohazards (ICG) at Norwegian Geotechnical Institute in Norway. Further information on the SafeLand project can be found at its web site http://safeland-fp7.eu/. Main results achieved in SafeLand include: - Various guidelines related to landslide triggering processes and run-out modelling. - Development and testing of several empirical methods for predicting the characteristics of threshold rainfall events for triggering of precipitation-induced landslides, and development of an empirical model for assessing the changes in landslide frequency (hazard) as a function of changes in the demography and population density. - Guideline for landslide susceptibility, hazard and risk assessment and zoning. - New methodologies for physical and societal vulnerability assessment. - Identification of landslide hazard and risk hotspots for Europe. The results show clearly where areas with the largest landslide risk are located in Europe and the objective approach allows a ranking of the countries by exposed area and population. - Different regional and local climate model simulations over selected regions of Europe at spatial resolutions of 10x10 km and 2.8x2.8 km

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...

Who is responsible for food risks? The influence of risk type and risk characteristics

DEFF Research Database (Denmark)

Leikas, Sointu; Lindeman, Marjaana; Roininen, Katariina

2009-01-01

The influence of food risk type and risk characteristics on food risk responsibility judgments was studied. A total of 1270 Finnish consumers judged their personal responsibility and the responsibility of three non-personal targets, industry, retail, and society, in relation to six food...

Benefit and risk assessment of increasing potassium intake by replacement of sodium chloride with potassium chloride in industrial food products in Norway.

Science.gov (United States)

Steffensen, Inger-Lise; Frølich, Wenche; Dahl, Knut Helkås; Iversen, Per Ole; Lyche, Jan Ludvig; Lillegaard, Inger Therese Laugsand; Alexander, Jan

2018-01-01

High sodium chloride (NaCl) intake is associated with health risks. NaCl may be replaced by potassium chloride (KCl) to decrease sodium intake. However, increased potassium may also have negative health effects. We conducted a benefit and risk assessment of increasing potassium by ratios of 30:70, 50:50, 70:30 (weight % K + : weight % Na + ) in children, adolescents and adults in Norway, using intake data from national food consumption surveys and available literature on potassium health effects. An intake of at least 3.5 g/day of potassium decreases risk of stroke and hypertension, and this level was used in the benefit assessment of the healthy population. Three g/day of potassium added to mean food intake is assumed safe, and these levels were used in the risk assessment. Not all persons reached the protective level of potassium, and increasing numbers exceeded the safe levels, in these scenarios. In addition, elderly above 85 years and infants below one year of age, as well as several patient groups and medication users, are particularly vulnerable to hyperkalemia. In conclusion, the number of Norwegians facing increased risk is far greater than the number likely to benefit from this replacement of sodium with potassium in industrially produced food. Copyright © 2017 Elsevier Ltd. All rights reserved.

Perceptions of food risk management among key stakeholders

DEFF Research Database (Denmark)

van Kleef, Ellen; Frewer, Lynn J.; Chryssochoidis, George M.

2006-01-01

In designing and implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management.......In designing and implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management....

A procedure for grouping food consumption data for use in food allergen risk assessment

DEFF Research Database (Denmark)

Birot, Sophie; Madsen, Charlotte Bernhard; Kruizinga, Astrid G.

2017-01-01

Food allergic subjects need to avoid the allergenic food that triggers their allergy. However, foods can also contain unintended allergens. Food manufacturers or authorities need to perform a risk assessment to be able to decide if unintended allergen presence constitutes a risk to food allergic...... consumers. One of the input parameters in risk assessment is the amount of a given food consumed in a meal. There has been little emphasis on how food consumption data can be used in food allergen risk assessment. The aim of the study was to organize the complex datasets from National Food Consumption...... Surveys from different countries (France, Netherlands and Denmark) to be manageable in food allergen risk assessment. To do this, a two-step method was developed. First, based on initial groups of similar food items, the homogeneity of consumption was evaluated using a customized clustering method. Then...

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...

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

DEFF Research Database (Denmark)

Hagemann, Kit

Novel foods have been the object of intense public debate in recent years. Despite efforts to communicate the outcomes of risk assessments to consumers, public confidence in the management of potential risks associated has been low. Various reasons behind this has identified, chiefly a disagreement...... in terms of detailed chains of cause-effect relationships, but consumers used abstract concepts when they reasoned about biological processes. Outcome uncertainty played an enormous role in consumers' perception of risk, which was in contrast to experts, who often declined to elaborate on consequences...... between technical experts and consumers e.g. over the nature of the hazards on which risk assessments should focus and perceptions of insufficient openness about uncertainties in risk assessment. The consumers part of the EU-project, NOFORISK, investigate the disagreement by comparing laypeople...

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...

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...

Risk management for assuring safe drinking water.

Science.gov (United States)

Hrudey, Steve E; Hrudey, Elizabeth J; Pollard, Simon J T

2006-12-01

Millions of people die every year around the world from diarrheal diseases much of which is caused by contaminated drinking water. By contrast, drinking water safety is largely taken for granted by many citizens of affluent nations. The ability to drink water that is delivered into households without fear of becoming ill may be one of the key defining characteristics of developed nations in relation to the majority of the world. Yet there is well-documented evidence that disease outbreaks remain a risk that could be better managed and prevented even in affluent nations. A detailed retrospective analysis of more than 70 case studies of disease outbreaks in 15 affluent nations over the past 30 years provides the basis for much of our discussion [Hrudey, S.E. and Hrudey, E.J. Safe Drinking Water--Lessons from Recent Outbreaks in Affluent Nations. London, UK: IWA Publishing; 2004.]. The insights provided can assist in developing a better understanding within the water industry of the causes of drinking water disease outbreaks, so that more effective preventive measures can be adopted by water systems that are vulnerable. This preventive feature lies at the core of risk management for the provision of safe drinking water.

Characterizing chronic and acute health risks of residues of veterinary drugs in food: latest methodological developments by the joint FAO/WHO expert committee on food additives.

Science.gov (United States)

Boobis, Alan; Cerniglia, Carl; Chicoine, Alan; Fattori, Vittorio; Lipp, Markus; Reuss, Rainer; Verger, Philippe; Tritscher, Angelika

2017-11-01

The risk assessment of residues of veterinary drugs in food is a field that continues to evolve. The toxicological end-points to be considered are becoming more nuanced and in light of growing concern about the development of antimicrobial resistance, detailed analysis of the antimicrobial activity of the residues of veterinary drugs in food is increasingly incorporated in the assessment. In recent years, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has refined its approaches to provide a more comprehensive and fit-for-purpose risk assessment. This publication describes in detail the consideration of acute and chronic effects, the estimation of acute and chronic dietary exposure, current approaches for including microbiological endpoints in the risk assessment, and JECFA's considerations for the potential effects of food processing on residues from veterinary drugs. JECFA now applies these approaches in the development of health-based guidance values (i.e. safe exposure levels) for residues of veterinary drugs. JECFA, thus, comprehensively addresses acute and chronic risks by using corresponding estimates for acute and chronic exposure and suitable correction for the limited bioavailability of bound residues by the Gallo-Torres model. On a case-by-case basis, JECFA also considers degradation products that occur from normal food processing of food containing veterinary drug residues. These approaches will continue to be refined to ensure the most scientifically sound basis for the establishment of health-based guidance values for veterinary drug residues.

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

Integrated probabilistic risk assessment for nanoparticles: the case of nanosilica in food.

Science.gov (United States)

Jacobs, Rianne; van der Voet, Hilko; Ter Braak, Cajo J F

Insight into risks of nanotechnology and the use of nanoparticles is an essential condition for the social acceptance and safe use of nanotechnology. One of the problems with which the risk assessment of nanoparticles is faced is the lack of data, resulting in uncertainty in the risk assessment. We attempt to quantify some of this uncertainty by expanding a previous deterministic study on nanosilica (5-200 nm) in food into a fully integrated probabilistic risk assessment. We use the integrated probabilistic risk assessment method in which statistical distributions and bootstrap methods are used to quantify uncertainty and variability in the risk assessment. Due to the large amount of uncertainty present, this probabilistic method, which separates variability from uncertainty, contributed to a better understandable risk assessment. We found that quantifying the uncertainties did not increase the perceived risk relative to the outcome of the deterministic study. We pinpointed particular aspects of the hazard characterization that contributed most to the total uncertainty in the risk assessment, suggesting that further research would benefit most from obtaining more reliable data on those aspects.

Integrated probabilistic risk assessment for nanoparticles: the case of nanosilica in food

International Nuclear Information System (INIS)

Jacobs, Rianne; Voet, Hilko van der; Braak, Cajo J. F. ter

2015-01-01

Insight into risks of nanotechnology and the use of nanoparticles is an essential condition for the social acceptance and safe use of nanotechnology. One of the problems with which the risk assessment of nanoparticles is faced is the lack of data, resulting in uncertainty in the risk assessment. We attempt to quantify some of this uncertainty by expanding a previous deterministic study on nanosilica (5–200 nm) in food into a fully integrated probabilistic risk assessment. We use the integrated probabilistic risk assessment method in which statistical distributions and bootstrap methods are used to quantify uncertainty and variability in the risk assessment. Due to the large amount of uncertainty present, this probabilistic method, which separates variability from uncertainty, contributed to a better understandable risk assessment. We found that quantifying the uncertainties did not increase the perceived risk relative to the outcome of the deterministic study. We pinpointed particular aspects of the hazard characterization that contributed most to the total uncertainty in the risk assessment, suggesting that further research would benefit most from obtaining more reliable data on those aspects

Integrated probabilistic risk assessment for nanoparticles: the case of nanosilica in food

Energy Technology Data Exchange (ETDEWEB)

Jacobs, Rianne, E-mail: rianne.jacobs@wur.nl; Voet, Hilko van der; Braak, Cajo J. F. ter [Wageningen University and Research Centre, Biometris (Netherlands)

2015-06-15

Insight into risks of nanotechnology and the use of nanoparticles is an essential condition for the social acceptance and safe use of nanotechnology. One of the problems with which the risk assessment of nanoparticles is faced is the lack of data, resulting in uncertainty in the risk assessment. We attempt to quantify some of this uncertainty by expanding a previous deterministic study on nanosilica (5–200 nm) in food into a fully integrated probabilistic risk assessment. We use the integrated probabilistic risk assessment method in which statistical distributions and bootstrap methods are used to quantify uncertainty and variability in the risk assessment. Due to the large amount of uncertainty present, this probabilistic method, which separates variability from uncertainty, contributed to a better understandable risk assessment. We found that quantifying the uncertainties did not increase the perceived risk relative to the outcome of the deterministic study. We pinpointed particular aspects of the hazard characterization that contributed most to the total uncertainty in the risk assessment, suggesting that further research would benefit most from obtaining more reliable data on those aspects.

Using long-acting beta2-agonists safely: What will be the impact of the US Food and Drug Administration's panel recommendations?

Science.gov (United States)

Smart, Brian A

2009-01-01

The US Food and Drug Administration (FDA) has launched an investigation into the safety of long-acting beta(2)-agonists (LABAs). While the impact of this investigation is yet to be seen, clinicians should be circumspect in the use of these agents and prescribe them according to the recommendations of current asthma guidelines, informing patients and their caretakers about potential risks. As clinical trials attempt to address the question of whether LABAs are safe for use in pediatric and adult populations, current data provide no clear answers. A special hearing of the FDA's Pulmonary-Allergy Drugs Advisory Committee, Drug Safety and Risk Management Advisory Committee, and Pediatric Advisory Committee attempted to seek consensus on the matter as it reviewed the results of controlled clinical trials and conducted a benefit:risk assessment of LABAs to make recommendations on their safety.

Public risk perception of food additives and food scares. The case in Suzhou, China.

Science.gov (United States)

Wu, Linhai; Zhong, Yingqi; Shan, Lijie; Qin, Wei

2013-11-01

This study examined the factors affecting public risk perception of food additive safety and possible resulting food scares using a survey conducted in Suzhou, Jiangsu Province, China. The model was proposed based on literature relating to the role of risk perception and information perception of public purchase intention under food scares. Structural equation modeling (SEM) was used for data analysis. The results showed that attitude towards behavior, subjective norm and information perception exerted moderate to high effect on food scares, and the effects were also mediated by risk perceptions of additive safety. Significant covariance was observed between attitudes toward behavior, subjective norm and information perception. Establishing an effective mechanism of food safety risk communication, releasing information of government supervision on food safety in a timely manner, curbing misleading media reports on public food safety risk, and enhancing public knowledge of the food additives are key to the development and implementation of food safety risk management policies by the Chinese government. Copyright © 2013 Elsevier Ltd. All rights reserved.

Food irradiation: the 'experts' choice

International Nuclear Information System (INIS)

Watts, P.

1990-01-01

The UK Government has decided to lift the ban on food irradiation. The proponents of food irradiation claim it is an effective and safe means of preserving food, at minimum risk to the public. However, the prospect of irradiated food being on the shelves has created considerable opposition from environmental, consumer, public health groups and trade unions. The long list of unanswered health and safety questions means the public could be exposed to a whole new range of risks. The consumer is justified as saying ''if food has to be irradiated, what was wrong with it, good food does not need irradiating''. The answer to food contamination is improved hygiene and training in farm, factory and shop. (author)

Street foods in Accra, Ghana: how safe are they?

Science.gov (United States)

Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

2002-01-01

OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. CONCLUSION: Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene. PMID:12163918

Street foods in Accra, Ghana: how safe are they?

Science.gov (United States)

Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

2002-01-01

To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.

Risk Management in the Agri-food Sector

Directory of Open Access Journals (Sweden)

Hrabrin Bachev

2013-03-01

Full Text Available This paper incorporates the interdisciplinary New Institutional Economics in a comprehensive framework for analyzing risk management in the agri-food sector. First, it specifies the diverse types of agri-food risks (natural, technical, behavioral, economic, policy, etc. and the modes of their management (market, private, public, and hybrid. Second, it defines the efficiency of risk management and identifies the factors (personal, institutional, dimensional, technological, and natural of governance choice. Next, it presents stages in the analysis of risk management and the improvement of public intervention in the governance of risk. Finally, it identifies the contemporary opportunities and challenges for risk governance in the agri-food chain.

Risk of food losses and potential of food recovery for social purposes.

Science.gov (United States)

Bilska, Beata; Wrzosek, Małgorzata; Kołożyn-Krajewska, Danuta; Krajewski, Karol

2016-06-01

All entities of the food supply chain should be responsible for counteracting food waste, therefore a need arises for joint initiatives in this area. To reduce food waste, businesses should be supported with a number of procedures for the efficient use of food for social purposes that shall be consistent with the law in force. Although they can bring about some losses, the following factors neither pose a threat to human health nor affect the donation of food for social purposes: wrong labelling of packages, food product wrong weight, close-to-end expiration date as well as mechanical damage to bulk packages. The purpose of this study is to identify such points at each of the four stages of the food supply chain (primary production, processing, distribution, sale) where food losses can be prevented by donating food to those who need it. A total of 15 Recovery Points were identified at the above mentioned four stages of the food supply chain. Food recovered there is safe to human health, so it can be donated for social purposes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Replacing fish meal by food waste in feed pellets to culture lower trophic level fish containing acceptable levels of organochlorine pesticides: health risk assessments.

Science.gov (United States)

Cheng, Zhang; Mo, Wing-Yin; Man, Yu-Bon; Nie, Xiang-Ping; Li, Kai-Bing; Wong, Ming-Hung

2014-12-01

The present study used food waste (collected from local hotels and restaurants) feed pellets in polyculture of low-trophic level fish [bighead (Aristichtys nobilis), grass carp (Ctenopharyngodon idellus), and mud carp (Cirrhina molitorella)] aiming at producing safe and quality products for local consumption. The results indicated that grass carp (hexachlorocyclohexanes (HCHs) waste feed pellets were relatively free of organochlorine pesticides (OCPs). The experimental ponds (water and sediment) were relatively free of OCPs, lowering the possibility of biomagnification of OCPs in the food chains within the ponds. The raw concentrations of OCPs extracted from the fish were not in the bioavailable form, which would ultimately reach bloodstream and exert adverse effects on human body. Health risk assessments based on digestible concentrations are commonly regarded as a more accurate method. The results of health risk assessments based on raw and digestible concentrations showed that the fish fed with food waste feed pellets were safe for consumption from the OCP perspective. Copyright © 2014 Elsevier Ltd. All rights reserved.

Approaches to risk assessment in food allergy

DEFF Research Database (Denmark)

Madsen, Charlotte Bernhard; Hattersley, S.; Buck, J.

2009-01-01

modelling is considered to be the most promising approach for use in population risk assessment (which is a particular focus for risk managers). For all approaches, further improvement of input data is desirable, particularly data on consumption patterns/food choices in food allergic consumers, data...... models. The workshop concluded that all the three approaches to safety and risk assessment of allergenic foods should continue to be considered. A particular strength of the MoE and probabilistic approaches is that they do not rely on low-dose extrapolations with its inherent issues. Probabilistic......A workshop was organised to investigate whether risk assessment strategies and methodologies used in classical/conventional toxicology may be used for risk assessment of allergenic foods. to discuss the advantages and limitations of different approaches and to determine the research needed to move...

The application of probabilistic risk assessment to inherently safe reactors

International Nuclear Information System (INIS)

Cave, L.; Kastenberg, W.E.

1987-01-01

In the development of safety goals and design criteria for 'inherently safe' reactors a question which arises is 'To what extent is PRA relevant.' To answer this question it is necessary to consider both the risk to the public and the investment risk to the utility. In this paper the factors which are likely to determine safety objectives and their allocation are presented. (orig.)

[Food poisoning--importance of international perspective].

Science.gov (United States)

Nishibuchi, Mitsuaki

2012-08-01

It is important to obtain the information on food security in the countries other than Japan since more than 60 % of the food consumed come from these countries. Food security is now considered as a global issue. A global trend persuading us to provide safe food to humans is based on the concept of human security development associated with a sense of human mission to sustain one's life. Another global tendency pushing us to secure safety and hygiene of food is driven by the economic pressure coming from the rules in international trade established by Codex Committee under FAO/WHO. In contrast to these trends under globalization requesting safe and hygienic food, food habits based on tradition or religion are maintained locally in various parts of the world. These local habits include eating raw or improperly cooked foods, which may become a risk of being exposed to food poisoning pathogens. This issue may be adequately solved by a risk assessment approach based on the concept of appropriate level of protection (ALOP). Like or not, people in some local areas live in the unhygienic environment where they are unintentionally and frequently exposed to enteric pathogens or immunologically cross-reacting microorganisms through which they may acquire specific immunity to the pathogens and escape from infection by the pathogens. There are therefore many areas in the world where people understand the necessity to provide safe food at the international level (globalization) but actually consume food in varying hygienic conditions from area to area due in part to traditional food habits or living environments (localization); we call this situation as glocalization (global+local).

Fermented dairy food and CVD risk.

Science.gov (United States)

Tapsell, Linda C

2015-04-01

Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.

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.

An art report to analyze internal and external research status for the establishment of the safe supply system of the foods for military meal service using ionization energy

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Woon; Kim, Jang Ho; Jo, Cheol Hun; Kim, Dong Ho; Lee, You Seok

2003-09-01

Since the risk of food-borne pathogenic diseases such as E. coli O157:H7 and Salmonella always remains in the military meal service system, it is necessary to develop the method to eliminate this problem. According to the preference survey of military meals, it is shown that soldiers preferred the improvement in quality such as tastes and variety to the increase in quantity. For this reason, the supply of diverse foods, improvement of cooking methods, and the complement of meal service facilities are required. The developed countries such as the United States maintain the facilities to control the environmental factors such as temperature, moisture, and oxygen and they develop and use the rapid methods to test the storage times of each category of foods based on the theoretical studies of food storage/preservation/processing and their experimental data. Due to the ordinary sanitation methods are gradually limited all over the world, as new technology for prevention of food-borne diseases and establishment to manufacture wholesome food, a radiation technology is very effective to ensure safe food and preservation/distribution, improve the safety of processed food and its manufacturing processes. And, the military meal service including combat rations furnishes viability, energy, ability for duty, and mental rest to soldiers. Furthermore, it ensures combat capabilities, enhances mobility power of troops, improves combat efficiency, and establishes the military supply system. It is necessary to study irradiation technique in order to establish the safe food supply system for military meal service and eliminate contamination such as food-borne disease for combat crews as an essential element in military power

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.

[New approach for managing microbial risks in food].

Science.gov (United States)

Augustin, Jean-Christophe

2015-01-01

The aim of the food legislation is to ensure the protection of human health. Traditionally, the food legislation requires food business operators to apply good hygiene practices and specific procedures to control foodborne pathogens. These regulations allowed reaching a high level of health protection. The improvement of the system will require risk-based approaches. Firstly, risk assessment should allow the identification of high-risk situations where resources should be allocated for a better targeting of risk management. Then, management measures should be adapted to the health objective. In this approach, the appropriate level of protection is converted intofood safety and performance objectives on the food chain, i.e., maximum microbial contamination to fulfil the acceptable risk level. When objectives are defined, the food business operators and competent authorities can identify control options to comply with the objectives and establish microbiological criteria to verify compliance with these objectives. This approach, described for approximately 10 years, operative thanks to the development of quantitative risk assessment techniques, is still difficult to use in practical terms since it requires a commitment of competent authorities to define the acceptable risk and needs also the implementation of sometimes complex risk models.

GM foods and the misperception of risk perception.

Science.gov (United States)

Gaskell, George; Allum, Nick; Wagner, Wolfgang; Kronberger, Nicole; Torgersen, Helge; Hampel, Juergen; Bardes, Julie

2004-02-01

Public opposition to genetically modified (GM) food and crops is widely interpreted as the result of the public's misperception of the risks. With scientific assessment pointing to no unique risks from GM crops and foods, a strategy of accurate risk communication from trusted sources has been advocated. This is based on the assumption that the benefits of GM crops and foods are self-evident. Informed by the interpretation of some qualitative interviews with lay people, we use data from the Eurobarometer survey on biotechnology to explore the hypothesis that it is not so much the perception of risks as the absence of benefits that is the basis of the widespread rejection of GM foods and crops by the European public. Some respondents perceive both risks and benefits, and may be trading off these attributes along the lines of a rational choice model. However, for others, one attribute-benefit-appears to dominate their judgments: the lexicographic heuristic. For these respondents, their perception of risk is of limited importance in the formation of attitudes toward GM food and crops. The implication is that the absence of perceived benefits from GM foods and crops calls into question the relevance of risk communication strategies for bringing about change in public opinion.

Risks, benefits, health and the food economy

NARCIS (Netherlands)

Kornelis, M.; Fischer, A.R.H.

2007-01-01

This report examines consumer attitudes and purchase behaviour towards risks and benefits of food products. Experimental approaches are used to analyse determinants of consumer risk and benefit perceptions regarding food products. The results suggest that perceptions and behaviour of consumers

Consumer Evaluations of Food Risk Management Quality in Europe

NARCIS (Netherlands)

Kleef, van E.; Houghton, J.R.; Krystallis, A.; Pfenning, U.; Rowe, G.; Dijk, van H.; Lans, van der I.A.; Frewer, L.J.

2007-01-01

In developing and implementing appropriate food risk management strategies, it is important to understand how consumers evaluate the quality of food risk management practices. The aim of this study is to model the underlying psychological factors influencing consumer evaluations of food risk

Development and evolution of risk assessment for food allergens

DEFF Research Database (Denmark)

Crevel, Rene' W. R.; Baumert, Joseph L.; Baka, Athanasia

2014-01-01

The need to assess the risk from food allergens derives directly from the need to manage effectively this food safety hazard. Work spanning the last two decades dispelled the initial thinking that food allergens were so unique that the risk they posed was not amenable to established risk assessme...... provided valuable insights, leading to further refinements and generating testable hypotheses. Their application to estimate the risk posed by the concurrent consumption of two potentially contaminated foods illustrates their power....

Managing Food Quality Risk in Global Supply Chain: A Risk Management Framework

Directory of Open Access Journals (Sweden)

Pablo Jose Arevalo Chavez

2012-04-01

Full Text Available Today, the food sector is one of the sectors most vulnerable to intentional contamination by debilitating agents [1]. Some cases of contaminated food have indicated that product quality risk is one of the vulnerabilities in the global supply chain. A series of company scandals, affecting reputation and causing the recall of products and increasing costs have hit the food industry. The obvious problem is that even a minor incident in one part of the chain can have disastrous effects on other parts of the supply chain. Thus, risks are transmitted through the chain. Even though the dangers from members in the supply chain are small, the cumulative effect becomes significant. The aim of this study is to propose an integrated supply chain risk management framework for practitioners that can provide directions for how to evaluate food quality risk in the global supply chain. For validating the proposed model in‐depth, a case study is conducted on a food SME distributor in Central America. The case study investigates how product quality risks are handled according to the proposed framework.

Food consumption data needs for food and agricultural policy.

Science.gov (United States)

Myers, L H

1994-09-01

Food and agricultural policy strives to provide stable, safe, nutritional, and affordable food supplies with policies on farm income, low-income food security, food safety (including nutritional risk), and nutrition education. For each policy area, comparisons are made between food consumption data needs and information currently collected with four human nutrition monitoring system components administered by the U.S. Department of Agriculture. Identified data gaps become the basis for recommendations for future data needs. Food consumption data are essential to management of programs. However, many food safety and nutritional well-being issues require specific food product consumption data for high risk groups. Sampling procedures are often too aggregate to meet these needs. Food consumed away-from-home is not well measured, yet this market segment now accounts for about half of all consumer food expenditures. Surveys should be designed to provide complementary and additive data. A premium should be placed on standardizing household description variables to enable "splicing" together data from different surveys. Survey continuity across time is essential. Data collection should be planned with funding limitations and respondent burden in mind so that a balance is achieved between survey objectives and the practical constraints of obtaining accurate data.

Risk Assessment Approaches for Carcinogenic Food Contaminants

OpenAIRE

Gillespie, Zoe; Pulido, Olga; Vavasour, Elizabeth

2011-01-01

Health Canada has identified the need for a standardized department-wide approach for the risk assessment of carcinogens in foods (e.g., pesticides, food chemical contaminants, veterinary therapeutics). A standardized approach would better facilitate and inform risk management strategies for the control of human exposure to food sources of carcinogens. Within the post- market regulatory context, directly DNA-reactive carcinogens are of most concern because any exposure is theoretically assume...

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.

Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging.

Science.gov (United States)

Siegrist, Michael; Stampfli, Nathalie; Kastenholz, Hans; Keller, Carmen

2008-09-01

Nanotechnology has the potential to generate new food products and new food packaging. In a mail survey in the German speaking part of Switzerland, lay people's (N=337) perceptions of 19 nanotechnology applications were examined. The goal was to identify food applications that are more likely and food applications that are less likely to be accepted by the public. The psychometric paradigm was employed, and applications were described in short scenarios. Results suggest that affect and perceived control are important factors influencing risk and benefit perception. Nanotechnology food packaging was assessed as less problematic than nanotechnology foods. Analyses of individual data showed that the importance of naturalness in food products and trust were significant factors influencing the perceived risk and the perceived benefit of nanotechnology foods and nanotechnology food packaging.

Will our food be safe? Food irradiation - an update

International Nuclear Information System (INIS)

Roberts, P.B.

2000-01-01

On 2 September 1999, an amendment to the ANZFA Food Standards Code was gazetted. Both countries now have a new Standard A17 to govern the irradiation of food. After over a decade when the policy in both countries was effectively a ban on the use of the process, there is now the possibility for the food industry to contemplate the use of the process or the import and sale of irradiated foods. (author)

Application of predictive modelling techniques in industry: from food design up to risk assessment.

Science.gov (United States)

Membré, Jeanne-Marie; Lambert, Ronald J W

2008-11-30

In this communication, examples of applications of predictive microbiology in industrial contexts (i.e. Nestlé and Unilever) are presented which cover a range of applications in food safety from formulation and process design to consumer safety risk assessment. A tailor-made, private expert system, developed to support safe product/process design assessment is introduced as an example of how predictive models can be deployed for use by non-experts. Its use in conjunction with other tools and software available in the public domain is discussed. Specific applications of predictive microbiology techniques are presented relating to investigations of either growth or limits to growth with respect to product formulation or process conditions. An example of a probabilistic exposure assessment model for chilled food application is provided and its potential added value as a food safety management tool in an industrial context is weighed against its disadvantages. The role of predictive microbiology in the suite of tools available to food industry and some of its advantages and constraints are discussed.

Food irradiation: a reply to the food industry; and reply

International Nuclear Information System (INIS)

Brynjolfsson, Ari; Piccioni, R.

1989-01-01

In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

Control of the development and prevalence of antimicrobial resistance in bacteria of food animal origin in Japan: a new approach for risk management of antimicrobial veterinary medicinal products in Japan.

Science.gov (United States)

Asai, Tetsuo; Hiki, Mototaka; Ozawa, Manao; Koike, Ryoji; Eguchi, Kaoru; Kawanishi, Michiko; Kojima, Akemi; Endoh, Yuuko S; Hamamoto, Shuichi; Sakai, Masato; Sekiya, Tatsuro

2014-03-01

Antimicrobial agents are essential for controlling bacterial disease in food-producing animals and contribute to the stable production of safe animal products. The use of antimicrobial agents in these animals affects the emergence and prevalence of antimicrobial resistance in bacteria isolated from animals and animal products. As disease-causing bacteria are often transferred from food-producing animals to humans, the food chain is considered a route of transmission for the resistant bacteria and/or resistance genes. The Food Safety Commission of Japan (FSC) has been assessing the risk posed to human health by the transmission of antimicrobial-resistant bacteria from livestock products via the food chain. In addition to the FSC's risk assessments, the Japanese Ministry of Agriculture, Forestry and Fisheries has developed risk-management guidelines to determine feasible risk-management options for the use of antimicrobial veterinary medicinal products during farming practices. This report includes information on risk assessment and novel approaches for risk management of antimicrobial veterinary medicinal products for mitigating the risk of development and prevalence of antimicrobial resistance in bacteria originating from food-producing animals in Japan.

Food irradiation: contaminating our food

International Nuclear Information System (INIS)

Piccioni, R.

1988-01-01

The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)

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

material that should try to protect from patenting and commercialisation. Finally, we should be aware of the requirements of movement of GMOs within borders, i.e. GMOs grown or used in other countries but which are not intended to cross into Greece, since Greece is very close to countries that are non-EU. This is where the development of a new, integrated, trustworthy and transparent food quality control system will help to satisfy the societal demands for safe and quality products. On the other hand, Greece should not be isolated from any recent scientific technological development and should assess the possible advantages for some cultivation using a case by case approach. Finally, the safety assessment of GM foods and feed has been discussed according to the risk assessment methodology applied by EFSA.

Risk assessment of carcinogens in food

International Nuclear Information System (INIS)

Barlow, Susan; Schlatter, Josef

2010-01-01

Approaches for the risk assessment of carcinogens in food have evolved as scientific knowledge has advanced. Early methods allowed little more than hazard identification and an indication of carcinogenic potency. Evaluation of the modes of action of carcinogens and their broad division into genotoxic and epigenetic (non-genotoxic, non-DNA reactive) carcinogens have played an increasing role in determining the approach followed and provide possibilities for more detailed risk characterisation, including provision of quantitative estimates of risk. Reliance on experimental animal data for the majority of risk assessments and the fact that human exposures to dietary carcinogens are often orders of magnitude below doses used in experimental studies has provided a fertile ground for discussion and diverging views on the most appropriate way to offer risk assessment advice. Approaches used by national and international bodies differ, with some offering numerical estimates of potential risks to human health, while others express considerable reservations about the validity of quantitative approaches requiring extrapolation of dose-response data below the observed range and instead offer qualitative advice. Recognising that qualitative advice alone does not provide risk managers with information on which to prioritise the need for risk management actions, a 'margin of exposure' approach for substances that are both genotoxic and carcinogenic has been developed, which is now being used by the World Health Organization and the European Food Safety Authority. This review describes the evolution of risk assessment advice on carcinogens and discusses examples of ways in which carcinogens in food have been assessed in Europe.

Risk assessment of carcinogens in food.

Science.gov (United States)

Barlow, Susan; Schlatter, Josef

2010-03-01

Approaches for the risk assessment of carcinogens in food have evolved as scientific knowledge has advanced. Early methods allowed little more than hazard identification and an indication of carcinogenic potency. Evaluation of the modes of action of carcinogens and their broad division into genotoxic and epigenetic (non-genotoxic, non-DNA reactive) carcinogens have played an increasing role in determining the approach followed and provide possibilities for more detailed risk characterisation, including provision of quantitative estimates of risk. Reliance on experimental animal data for the majority of risk assessments and the fact that human exposures to dietary carcinogens are often orders of magnitude below doses used in experimental studies has provided a fertile ground for discussion and diverging views on the most appropriate way to offer risk assessment advice. Approaches used by national and international bodies differ, with some offering numerical estimates of potential risks to human health, while others express considerable reservations about the validity of quantitative approaches requiring extrapolation of dose-response data below the observed range and instead offer qualitative advice. Recognising that qualitative advice alone does not provide risk managers with information on which to prioritise the need for risk management actions, a "margin of exposure" approach for substances that are both genotoxic and carcinogenic has been developed, which is now being used by the World Health Organization and the European Food Safety Authority. This review describes the evolution of risk assessment advice on carcinogens and discusses examples of ways in which carcinogens in food have been assessed in Europe.

Law Enforcement of Consumer Protection for Safe Food Packaging in The Decisions of Criminal Justice

Science.gov (United States)

Wiryani, F.; Herwastoeti; Najih, M.; Haris, A.

2017-04-01

The right to a safe food is a human rights protected by the 1945 Constitution and legislation, including the Health Act, the Consumer Protection Act and Food Act. The law governing the rights and obligations of consumers; rights, obligations and responsibilities of businesses, as well as prohibitions and sanctions for businesses that violate. Food consumers aggrieved can file a non-litigation legal action and / or litigation. Non-litigation legal efforts made through negotiation or mediation or through Consumer Dispute Resolution Body (BPSK). The litigation efforts made by filing a lawsuit for damages to the court and / or reporting the case to the criminal law enforcement. This study specifically examines the enforcement of criminal law in the judgment as a safeguard against food consumers. Sanctions provisions setting a strategic role in an effort to make the protection of consumers of food. Patterns general formulation of the maximum penalty in the third Act is not appropriate because it too gives flexibility for the judge to make a decision as low to the Defendant. Facts on society, business agent has a dominant and strong position compared with consumers of food. These favorable conditions business agent position and vice versa less give legal protection to the Consumer Food. Preferably the pattern formulation penalty of criminal acts in the field of food using a specific minimum and maximum public.

Climate Change and Food-Related Risks

Directory of Open Access Journals (Sweden)

Isidro Juan Mirón Pérez

2017-06-01

Full Text Available There are two principal concepts to take into account relating food and climate change: food security and food safety. Most papers linking climate change to food risks deal with the first one: the security of the food supply.The increase of the concentration of carbon dioxide in the atmosphere, together with the rise of the temperatures on a global level would theorically lead to greater yields of crops grown for human and animal consumption. Howevwe, most of these studies have shown that, in general, crop yields are decreasing as this global change also brings about an increase in the frequency of extreme weather events. In adition, these weather anomalies would be unevenly spread and affect developing countries, which are less capable of tackling this change, more severely. All these factors would result in greater uncertainty in the supply of food, which consequently would be less predictable and leave it more exposed to market speculation.A rise in average temperatures would be expected to increase the risk of proliferation of foodborne disease-causing microorganisms such as Salmonella or Campylobacter. Nevertheless, a trend of this sort has not been detected yet in developed countries, where information systems allow the temporal evolution of the occurrence of those diseases to be tracked, since means for food preservation and food controls are wide spread.

Food groups for allergen risk assessment: Combining food consumption data from different countries in Europe

DEFF Research Database (Denmark)

Birot, Sophie; Madsen, Charlotte Bernhard; Kruizinga, Astrid G

2018-01-01

To prevent allergic reactions, food producers have to be able to make a knowledge based decision on whether to label their products with precautionary labelling. As many manufactured food products are sold in different countries across Europe, the allergen risk assessment should be estimated...... at the European levels. As currently, there are no pan-European food data suitable for food allergy risk assessment. The aim of this paper is to investigate if consumption data, at a meal level, from National Food Consumption Surveys, can be combined to form a common Food Consumption database. In this first...... attempt we developed a procedure to investigate, if national food consumption data can be combined and grouped using data from Netherlands, France and Denmark. The homogeneity of consumption patterns and the relevance of difference in risk of allergic reaction were compared, using a fixed framework...

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

Is barley malt safe as a food ingredient?

DEFF Research Database (Denmark)

Duedahl-Olesen, Lene; Olesen, P. A.

hydrocarbons (PAH) are such process contaminants previously identified in e.g. smoked fish [3]. Germinated barley is smoke treated and for many whisky malt dried over peat-fuelled furnace for flavour addition probably with increased health risks for spent grain consumers as a result. To evaluate our concern we...... for animal feed and recently the high nutritive value has made it feasible as bread flour supplement [1] and therefore human food. Process contamination such as the genotoxic acrylamide formed due to Maillard reactions between reducing sugars and amino acids at raised temperature could appear during drying...

Cool and Safe: Multiplicity in Safe Innovation at Unilever

Science.gov (United States)

Penders, Bart

2011-01-01

This article presents the making of a safe innovation: the application of ice structuring protein (ISP) in edible ices. It argues that safety is not the absence of risk but is an active accomplishment; innovations are not "made safe afterward" but "safe innovations are made". Furthermore, there are multiple safeties to be accomplished in the…

Quantitative risk assessment: an emerging tool for emerging foodborne pathogens.

OpenAIRE

Lammerding, A. M.; Paoli, G. M.

1997-01-01

New challenges to the safety of the food supply require new strategies for evaluating and managing food safety risks. Changes in pathogens, food preparation, distribution, and consumption, and population immunity have the potential to adversely affect human health. Risk assessment offers a framework for predicting the impact of changes and trends on the provision of safe food. Risk assessment models facilitate the evaluation of active or passive changes in how foods are produced, processed, d...

Examining risk factors for cardiovascular disease among food bank members in Vancouver

Directory of Open Access Journals (Sweden)

A.O. Fowokan

2018-06-01

Full Text Available Food banks provide supplemental food to low-income households, yet little is known about the cardiovascular health of food banks members. This study therefore described cardiovascular disease (CVD risk factors among food bank members and explored associations between food insecurity and CVD risk.Adults ≥18 years (n = 77 from three food bank sites in metro Vancouver, British Columbia completed surveys and physical assessments examining a range of socio-demographic variables and CVD risk factors. A composite measure of myocardial infarction (MI risk called the INTERHEART score was assessed and household food insecurity was measured using the Household Food Security Survey Module. Regression models were used to explore associations between food insecurity and CVD risk measures, including the INTERHEART score.Ninety-seven percent of food bank members reported experiencing food insecurity, 65% were current smokers, 53% reported either chronic or several periods of stress in the past year, 55% reported low physical activity levels and 80% reported consuming fewer than five servings of fruit and vegetables daily. Prevalence of self-reported diabetes and hypertension were 13% and 29% respectively. Fifty-two percent of the sample were at high risk of non-fatal MI. No statistically significant associations were found between increased severity of food insecurity and CVD risk factors among this sample where both severe food insecurity and high CVD risks were prevalent.Food bank members were at elevated risk for CVD compared with the general population. Strategies are needed to reduce prevalence of food insecurity and CVD risk factors, both of which disproportionately affected food bank members. Keywords: Food insecurity, Food banks, Cardiovascular disease, Risk factors, Canada

Older Adult Consumer Knowledge, Attitudes, and Self-Reported Storage Practices of Ready-to-Eat Food Products and Risks Associated with Listeriosis.

Science.gov (United States)

Evans, Ellen W; Redmond, Elizabeth C

2016-02-01

Consumer implementation of recommended food safety practices, specifically relating to time and temperature control of ready-to-eat (RTE) food products associated with listeriosis are crucial. This is particularly the case for at-risk consumers such as older adults, given the increased listeriosis incidence reported internationally among adults aged ≥60 years. However, data detailing older adults' cognitive risk factors associated with listeriosis are lacking. Combining data about knowledge, self-reported practices, and attitudes can achieve a cumulative multilayered in-depth understanding of consumer food safety behavior and cognition. This study aims to ascertain older adults' cognition and behavior in relation to domestic food handling and storage practices that may increase the risks associated with L. monocytogenes. Older adults (≥60 years) (n = 100) participated in an interview and questionnaire to determine knowledge, self-reported practices, and attitudes toward recommended practices. Although the majority (79%) had positive attitudes toward refrigeration, 84% were unaware of recommended temperatures (5°C) and 65% self-reported "never" checking their refrigerator temperature. Although most (72%) knew that "use-by" dates indicate food safety and 62% reported "always" taking note, neutral attitudes were held, with 67% believing it was safe to eat food beyond use-by dates and 57% reporting doing so. Attitudes toward consuming foods within the recommended 2 days of opening were neutral, with 55% aware of recommendations and , 84% reporting that they consume RTE foods beyond recommendations. Although knowledgeable of some key practices, older adults self-reported potentially unsafe practices when storing RTE foods at home, which may increase risks associated with L. monocytogenes. This study has determined that older adults' food safety cognition may affect their behaviors; understanding consumer food safety cognition is essential for developing targeted

Consumer responses to communication about food risk management

NARCIS (Netherlands)

Dijk, van H.; Houghton, J.R.; Kleef, van E.; Lans, van der I.A.; Rowe, G.; Frewer, L.J.

2008-01-01

Recent emphasis within policy circles has been on transparent communication with consumers about food risk management decisions and practices. As a consequence, it is important to develop best practice regarding communication with the public about how food risks are managed. In the current study,

Examining risk factors for cardiovascular disease among food bank members in Vancouver.

Science.gov (United States)

Fowokan, A O; Black, J L; Holmes, E; Seto, D; Lear, S A

2018-06-01

Food banks provide supplemental food to low-income households, yet little is known about the cardiovascular health of food banks members. This study therefore described cardiovascular disease (CVD) risk factors among food bank members and explored associations between food insecurity and CVD risk. Adults ≥18 years (n = 77) from three food bank sites in metro Vancouver, British Columbia completed surveys and physical assessments examining a range of socio-demographic variables and CVD risk factors. A composite measure of myocardial infarction (MI) risk called the INTERHEART score was assessed and household food insecurity was measured using the Household Food Security Survey Module. Regression models were used to explore associations between food insecurity and CVD risk measures, including the INTERHEART score. Ninety-seven percent of food bank members reported experiencing food insecurity, 65% were current smokers, 53% reported either chronic or several periods of stress in the past year, 55% reported low physical activity levels and 80% reported consuming fewer than five servings of fruit and vegetables daily. Prevalence of self-reported diabetes and hypertension were 13% and 29% respectively. Fifty-two percent of the sample were at high risk of non-fatal MI. No statistically significant associations were found between increased severity of food insecurity and CVD risk factors among this sample where both severe food insecurity and high CVD risks were prevalent. Food bank members were at elevated risk for CVD compared with the general population. Strategies are needed to reduce prevalence of food insecurity and CVD risk factors, both of which disproportionately affected food bank members.

Risk evaluation mitigation strategies: the evolution of risk management policy.

Science.gov (United States)

Hollingsworth, Kristen; Toscani, Michael

2013-04-01

The United States Food and Drug Administration (FDA) has the primary regulatory responsibility to ensure that medications are safe and effective both prior to drug approval and while the medication is being actively marketed by manufacturers. The responsibility for safe medications prior to marketing was signed into law in 1938 under the Federal Food, Drug, and Cosmetic Act; however, a significant risk management evolution has taken place since 1938. Additional federal rules, entitled the Food and Drug Administration Amendments Act, were established in 2007 and extended the government's oversight through the addition of a Risk Evaluation and Mitigation Strategy (REMS) for certain drugs. REMS is a mandated strategy to manage a known or potentially serious risk associated with a medication or biological product. Reasons for this extension of oversight were driven primarily by the FDA's movement to ensure that patients and providers are better informed of drug therapies and their specific benefits and risks prior to initiation. This article provides an historical perspective of the evolution of medication risk management policy and includes a review of REMS programs, an assessment of the positive and negative aspects of REMS, and provides suggestions for planning and measuring outcomes. In particular, this publication presents an overview of the evolution of the REMS program and its implications.

Food hygiene training in small to medium-sized care settings.

Science.gov (United States)

Seaman, Phillip; Eves, Anita

2008-10-01

Adoption of safe food handling practices is essential to effectively manage food safety. This study explores the impact of basic or foundation level food hygiene training on the attitudes and intentions of food handlers in care settings, using questionnaires based on the Theory of Planned Behaviour. Interviews were also conducted with food handlers and their managers to ascertain beliefs about the efficacy of, perceived barriers to, and relevance of food hygiene training. Most food handlers had undertaken formal food hygiene training; however, many who had not yet received training were preparing food, including high risk foods. Appropriate pre-training support and on-going supervision appeared to be lacking, thus limiting the effectiveness of training. Findings showed Subjective Norm to be the most significant influence on food handlers' intention to perform safe food handling practices, irrespective of training status, emphasising the role of important others in determining desirable behaviours.

75 FR 31800 - Substances Generally Recognized as Safe Added to Food for Animals; Notice of Pilot Program

Science.gov (United States)

2010-06-04

... Cosmetic Act (the act). The 1958 amendment required that, before a new additive could be used in food, its... exemption. FDA has defined ``safe'' as a reasonable certainty in the minds of competent scientists that the... recommendation of an authoritative body such as the National Research Council of the National Academy of Sciences...

The impact of health claims and food deprivation levels on health risk perceptions of fast-food restaurants.

Science.gov (United States)

Cadario, Romain

2016-01-01

We examined the effect of health claims and food deprivation levels on the health risk perceptions of fast-food restaurants. Consistent with previous research, we used a within-subjects experimental design to manipulate the health claims of fast-food restaurants using real brands: Subway, expressing strong health claims vs. McDonald's, expressing weak health claims. Participants who did not have access to nutrition information were asked to estimate the health risk associated with food items that were slightly more caloric for Subway than McDonald's (640 kcal vs. 600 kcal). We collected data through a web survey with a sample consisting of 414 American adults. Based on the USDA Food Insufficiency Indicator, participants were classified into two categorical food deprivation levels: food sufficiency and food insufficiency. We find that risk perceptions for obesity, diabetes and cardiac illnesses are lower (higher) for the restaurant with stronger (lower) health claims, i.e., Subway (McDonald's). Moreover, we also find that food deprivation levels moderate this effect, such that health risk underestimation is aggravated for individuals who suffer from food insufficiency. More precisely, we find that food insufficient individuals are more responsive to health claims, such that they perceive less health risk than food sufficient individuals for the restaurant with stronger health claims (Subway). Exploring the underlying mechanism of the latter effect, we found that dietary involvement mediates the relationship between food deprivation levels and health risk perceptions for the restaurant with stronger health claims (Subway). These results provide an interdisciplinary contribution in consumer psychology and public health. Copyright © 2015 Elsevier Ltd. All rights reserved.

Review of Project SAFE: Comments on biosphere conceptual model description and risk assessment methodology

International Nuclear Information System (INIS)

Klos, Richard; Wilmot, Roger

2002-09-01

The Swedish Nuclear Fuel and Waste Management Company's (SKB's) most recent assessment of the safety of the Forsmark repository for low-level and intermediate-level waste (Project SAFE) is currently undergoing review by the Swedish regulators. As part of its review, the Swedish Radiation Protection Institute (SSI) identified that two components of SAFE require more detailed review: (i) the conceptual model description of the biosphere system, and (ii) SKB's risk assessment methodology. We have reviewed the biosphere system interaction matrix and how this has been used in the identification, justification and description of biosphere models for radiological assessment purposes. The risk assessment methodology has been reviewed considering in particular issues associated with scenario selection, assessment timescale, and the probability and risk associated with the well scenario. There is an extensive range of supporting information on which biosphere modelling in Project SAFE is based. However, the link between this material and the biosphere models themselves is not clearly set out. This leads to some contradictions and mis-matches between description and implementation. One example concerns the representation of the geosphere-biosphere interface. The supporting description of lakes indicates that interaction between groundwaters entering the biosphere through lake bed sediments could lead to accumulations of radionuclides in sediments. These sediments may become agricultural areas at some time in the future. In the numerical modelling of the biosphere carried out in Project SAFE, the direct accumulation of contaminants in bed sediments is not represented. Application of a more rigorous procedure to ensure numerical models are fit for purpose is recommended, paying more attention to issues associated with the geosphere-biosphere interface. A more structured approach to risk assessment would be beneficial, with a better explanation of the difference between

STRRAP system-A software for hazardous materials risk assessment and safe distances calculation

International Nuclear Information System (INIS)

Godoy, S.M.; Santa Cruz, A.S.M.; Scenna, N.J.

2007-01-01

This work presents a powerful computational tool (Stochastic Toxic Release Risk Assessment Package, STRRAP) useful in risk assessment and emergency planning (safe distance calculation), which allows to handle the stochastic uncertainty of atmospheric parameters, critical for risk calculation when diffusion of hazardous gases or particulate matter occur as a consequence of an emission or accidental release. In fact, the random behaviour of wind intensity, wind direction, atmospheric stability and temperature, given a time horizon, (a season or a complete year), is taken into account considering also the day or night condition. STRRAP can be used for releases or emissions from static sources (for example a stack or a fixed tank in a facility) or from transportation accidents (road, rail, maritime and pipeline transport) involving different scenarios. After a stochastic simulation based on well-known diffusion models (dense and light gases, particulate matter) is carried out, the downwind pollutant concentrations are obtained, in order to compute safe distances and/or individual and societal risks. Some study cases are analyzed to show STRRAP capabilities

78 FR 15894 - Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside...

Science.gov (United States)

2013-03-13

.... FDA-2012-N-1258] Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for... comment period for a document entitled ``Draft Qualitative Risk Assessment of Risk of Activity/ [[Page... ``Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside the Farm...

Making sense of food risk information: the case of organic food

NARCIS (Netherlands)

Hilverda, Marie-Susanne Dieudonnée

2017-01-01

When individuals encounter new information about food issues, such as organic food risks, they have to make sense of this information. Sense-making is the process by which individuals give meaning to the world around them. How the process of sense-making is influenced by the online social

Toward Improving Food Safety in the Domestic Environment: A Multi-Item Rasch Scale for the Measurement of the Safety Efficacy of Domestic Food-Handling Practices

NARCIS (Netherlands)

Fischer, A.R.H.; Frewer, L.J.; Nauta, M.J.

2006-01-01

To reduce consumer health risks from foodborne diseases that result from improper domestic food handling, consumers need to know how to safely handle food. To realize improvements in public health, it is necessary to develop interventions that match the needs of individual consumers. Successful

Risk assessment for sustainable food security in China according to integrated food security--taking Dongting Lake area for example.

Science.gov (United States)

Qi, Xiaoxing; Liu, Liming; Liu, Yabin; Yao, Lan

2013-06-01

Integrated food security covers three aspects: food quantity security, food quality security, and sustainable food security. Because sustainable food security requires that food security must be compatible with sustainable development, the risk assessment of sustainable food security is becoming one of the most important issues. This paper mainly focuses on the characteristics of sustainable food security problems in the major grain-producing areas in China. We establish an index system based on land resources and eco-environmental conditions and apply a dynamic assessment method based on status assessments and trend analysis models to overcome the shortcomings of the static evaluation method. Using fuzzy mathematics, the risks are categorized into four grades: negligible risk, low risk, medium risk, and high risk. A case study was conducted in one of China's major grain-producing areas: Dongting Lake area. The results predict that the status of the sustainable food security in the Dongting Lake area is unsatisfactory for the foreseeable future. The number of districts at the medium-risk range will increase from six to ten by 2015 due to increasing population pressure, a decrease in the cultivated area, and a decrease in the effective irrigation area. Therefore, appropriate policies and measures should be put forward to improve it. The results could also provide direct support for an early warning system-which could be used to monitor food security trends or nutritional status so to inform policy makers of impending food shortages-to prevent sustainable food security risk based on some classical systematic methods. This is the first research of sustainable food security in terms of risk assessment, from the perspective of resources and the environment, at the regional scale.

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.

Safe and secure at work?: findings from the 2002 Workplace Risk Supplement.

Science.gov (United States)

Jenkins, E Lynn; Fisher, Bonnie S; Hartley, Dan

2012-01-01

To examine employee's perception of safety and related workplace safety and prevention issues, including their use of self-protection measures and victimization experience. The Workplace Risk Supplement (WRS) to the National Crime Victimization Survey (NCVS) was administered to 55,158 employed respondents who were 16 years or older. Trained U.S. Census Bureau interviewers administered the WRS in all households selected for the NCVS during the 6-month reference period from January through June 2002. Responses from the 55,158 WRS respondents were weighted to obtain national estimates, resulting in 142,410,858 cases. The demographic distribution of WRS respondents is very similar to that of the U.S. labor force. Seven percent of respondents reported that they worried about someone in their workplace attacking them, while nearly 4% experienced victimization. The majority indicated that they felt that their workplace, the neighborhood around their workplace, and places they traveled to as part of their job were either "Very Safe" or "Somewhat Safe" from crime. Six percent carried some type of self protection while at work although this varied by occupation. Employees largely feel safe from violence while working. Differences in victimization by occupation bolster efforts to focus workplace violence prevention in high-risk occupations.

Preference for safe over risky options in binge eating

Directory of Open Access Journals (Sweden)

Rémi eNeveu

2016-03-01

Full Text Available Background: Binge eating has been usually viewed as a preference for risky over safe appetitive rewards although this view has been drawn without manipulating stressing-inducing food cues. In healthy women, stressful cues bias behavior for safer options, raising the question of whether food cues modulate binging patients’ behaviors towards safer options.Method: A cross-sectional study was conducted with binging patients (20 bulimia nervosa (BN and 23 binging anorexia nervosa (ANB patients and two control groups (22 non-binging restrictive (ANR anorexia nervosa patients and 20 healthy participants, without any concomitant impulsive disorder. We assessed decisions under risk with a gambling task with known probabilities and decisions under uncertainty with the balloon analog risk taking task (BART with unknown probabilities of winning, in three cued-conditions including neutral, binge food and stressful cues.Results: In the gambling task, binging patients and ANR patients adopted similar safer attitudes and coherently elicited a higher aversion to losses when primed by food as compared to neutral cues. This differential behavior was also observed in the BART in BN and ANR patients only, aligning with the behavior of healthy controls when primed with stressful cues. In ANB patients, similar safer behaviors were observed in food and neutral conditions in the BART but with a higher variability in their choices in food condition. This higher variability was associated with higher difficulties to discard irrelevant information. Conclusion: Decision making under risk and under uncertainty is not fundamentally altered in binging patients but might be disturbed by a concomitant task.

78 FR 3824 - Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside...

Science.gov (United States)

2013-01-16

.... FDA-2012-N-1258] Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for... entitled ``Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside... defined in the regulation promulgated under section 418(n) of the FD&C Act. II. Qualitative Risk...

Factors Influencing Urban Consumers' Acceptance of Genetically Modified Foods

OpenAIRE

Jae-Hwan Han; R. Wes Harrison

2007-01-01

Linkages between consumer beliefs and attitudes regarding the risks and benefits of genetically modified foods and consumer purchase intentions for these foods are examined. Factors that hinder consumer purchases of genetically modified foods are also tested. Results show that purchase intentions for consumers willing to buy genetically modified crops and meats are primarily affected by their belief that these foods are safe. On the other hand, intentions of consumers who decide not to buy ge...

78 FR 64428 - Draft Qualitative Risk Assessment of Risk of Activity/Animal Food Combinations for Activities...

Science.gov (United States)

2013-10-29

.... FDA-2013-N-1043] Draft Qualitative Risk Assessment of Risk of Activity/Animal Food Combinations for... entitled ``Draft Qualitative Risk Assessment of Risk of Activity/Animal Food Combinations for Activities...(n) of the FD&C Act. II. Qualitative Risk Assessment As explained in the draft RA, we conducted the...

Food irradiation

International Nuclear Information System (INIS)

Kobayashi, Yasuhiko; Kikuchi, Masahiro

2009-01-01

Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

Modeling Chronic Versus Acute Human Risk from Contaminants in Food

OpenAIRE

Carriquiry, Alicia L.; Jensen, Helen H.; Nusser, S. M.

1990-01-01

The development of policies and regulations to address food safety concerns depends critically on appropriate assessment of health risk in foods. This paper evaluates the methods for assessing the population's exposure to a hazardous substance or contaminant in food and some aspects of the quantification of risk. We review current federal programmatic approaches to risk assessment and potential problems with these approaches. After developing procedures for estimating exposures of individuals...

Inorganic arsenic in Chinese food and its cancer risk.

Science.gov (United States)

Li, Gang; Sun, Guo-Xin; Williams, Paul N; Nunes, Luis; Zhu, Yong-Guan

2011-10-01

Even moderate arsenic exposure may lead to health problems, and thus quantifying inorganic arsenic (iAs) exposure from food for different population groups in China is essential. By analyzing the data from the China National Nutrition and Health Survey (CNNHS) and collecting reported values of iAs in major food groups, we developed a framework of calculating average iAs daily intake for different regions of China. Based on this framework, cancer risks from iAs in food was deterministically and probabilistically quantified. The article presents estimates for health risk due to the ingestion of food products contaminated with arsenic. Both per individual and for total population estimates were obtained. For the total population, daily iAs intake is around 42 μg day(-1), and rice is the largest contributor of total iAs intake accounting for about 60%. Incremental lifetime cancer risk from food iAs intake is 106 per 100,000 for adult individuals and the median population cancer risk is 177 per 100,000 varying between regions. Population in the Southern region has a higher cancer risk than that in the Northern region and the total population. Sensitive analysis indicated that cancer slope factor, ingestion rates of rice, aquatic products and iAs concentration in rice were the most relevant variables in the model, as indicated by their higher contribution to variance of the incremental lifetime cancer risk. We conclude that rice may be the largest contributor of iAs through food route for the Chinese people. The population from the South has greater cancer risk than that from the North and the whole population. Copyright © 2011 Elsevier Ltd. All rights reserved.

Risk Management for New Product Development Projects in Food Industry

Directory of Open Access Journals (Sweden)

Porananond, D.

2014-07-01

Full Text Available Project risk management provides a guideline for decision making in new product development (NPD projects, reducing uncertainty and increasing success rate. However, the acceptance of formal risk management applications in industry, especially for NPD projects is still in question. A study of a food conglomerate in Thailand found that only 9% of NPD projects used a systematic approach for managing risk. 61% of the projects realised the importance of risk management, while the remaining 30% did not involve risk management at all. This study aims to develop a risk management model for NPD projects in the food industry. The first section of this paper reviews the literature on risk management theory, including international standards for risk and project management (ISO31000 and ISO21500, publications for the Project Management Body of Knowledge (PMBOK, by a professional organisation the Project Management Institute (PMI, and also academic research. 182 academic papers, published between January 2002 and August 2012 were selected. The second part interviews conducted with eight NPD experts from five of the major food manufacturers in Thailand to examine their risk management practices and problems. Conclusions are made on five topics : classification of research method, project type and industrial segment, distribution of articles by region, tools & techniques for risk management and risk factors in projects. Specific requirements of risk management for NPD projects in the food industry are identified. A risk management model and the concept of risk management applications for the food industry are proposed.

Review of Project SAFE: Comments on biosphere conceptual model description and risk assessment methodology

Energy Technology Data Exchange (ETDEWEB)

Klos, Richard; Wilmot, Roger [Galson Sciences Ltd (United Kingdom)

2002-09-01

The Swedish Nuclear Fuel and Waste Management Company's (SKB's) most recent assessment of the safety of the Forsmark repository for low-level and intermediate-level waste (Project SAFE) is currently undergoing review by the Swedish regulators. As part of its review, the Swedish Radiation Protection Institute (SSI) identified that two components of SAFE require more detailed review: (i) the conceptual model description of the biosphere system, and (ii) SKB's risk assessment methodology. We have reviewed the biosphere system interaction matrix and how this has been used in the identification, justification and description of biosphere models for radiological assessment purposes. The risk assessment methodology has been reviewed considering in particular issues associated with scenario selection, assessment timescale, and the probability and risk associated with the well scenario. There is an extensive range of supporting information on which biosphere modelling in Project SAFE is based. However, the link between this material and the biosphere models themselves is not clearly set out. This leads to some contradictions and mis-matches between description and implementation. One example concerns the representation of the geosphere-biosphere interface. The supporting description of lakes indicates that interaction between groundwaters entering the biosphere through lake bed sediments could lead to accumulations of radionuclides in sediments. These sediments may become agricultural areas at some time in the future. In the numerical modelling of the biosphere carried out in Project SAFE, the direct accumulation of contaminants in bed sediments is not represented. Application of a more rigorous procedure to ensure numerical models are fit for purpose is recommended, paying more attention to issues associated with the geosphere-biosphere interface. A more structured approach to risk assessment would be beneficial, with a better explanation of the difference

78 FR 24693 - Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside...

Science.gov (United States)

2013-04-26

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 117 [Docket No. FDA-2012-N-1258] Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for..., and requesting comment on, a document entitled ``Draft Qualitative Risk Assessment of Risk of Activity...

Radioactivity and food choice: risk factors and perception

Energy Technology Data Exchange (ETDEWEB)

Binnerts, W T; Hermsen, S; Kamp, M van der; Loyens, L; Ruven, H J.T.

1986-12-01

A preceding study revealed much difference among a selected number of radioisotopes in the passing of the food chains. The present study confirms the possibility to reduce radioactivity intake by a careful food choice. The physiology of metabolism of /sup 131/I, /sup 90/Sr and /sup 137/Cs, and other radionuclides is shortly recapitulated. Discrimination and speciation are seen to be main factors in reduction or enrichment in animal food products. Several calculations are given relating intake of radioactivity and food sources. Risk factors are mentioned, as well as the psychology around them. Although it is not urgent, it seems possible to reduce the intake of radioactivity by individuals, mainly by preference for animal products (except milk during the first weeks of a nuclear incident), and by consumption of refined food instead of 'health products'. For mankind as a whole, the popular conceptions about risk and health food need to be studied first and to be redressed, eventually. 13 refs.; 1 figure; 3 tabs.

Radioactivity and food choice: risk factors and perception

International Nuclear Information System (INIS)

Binnerts, W.T.; Hermsen, S.; Kamp, M. van der; Loyens, L.; Ruven, H.J.T.

1986-01-01

A preceding study revealed much difference among a selected number of radioisotopes in the passing of the food chains. The present study confirms the possibility to reduce radioactivity intake by a careful food choice. The physiology of metabolism of 131 I, 90 Sr and 137 Cs, and other radionuclides is shortly recapitulated. Discrimination and speciation are seen to be main factors in reduction or enrichment in animal food products. Several calculations are given relating intake of radioactivity and food sources. Risk factors are mentioned, as well as the psychology around them. Although it is not urgent, it seems possible to reduce the intake of radioactivity by individuals, mainly by preference for animal products (except milk during the first weeks of a nuclear incident), and by consumption of refined food instead of 'health products'. For mankind as a whole, the popular conceptions about risk and health food need to be studied first and to be redressed, eventually. 13 refs.; 1 figure; 3 tabs

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

Beyond labelling: what strategies do nut allergic individuals employ to make food choices? A qualitative study.

Directory of Open Access Journals (Sweden)

Julie Barnett

Full Text Available OBJECTIVE: Food labelling is an important tool that assists people with peanut and tree nut allergies to avoid allergens. Nonetheless, other strategies are also developed and used in food choice decision making. In this paper, we examined the strategies that nut allergic individuals deploy to make safe food choices in addition to a reliance on food labelling. METHODS: THREE QUALITATIVE METHODS: an accompanied shop, in-depth semi-structured interviews, and the product choice reasoning task - were used with 32 patients that had a clinical history of reactions to peanuts and/or tree nuts consistent with IgE-mediated food allergy. Thematic analysis was applied to the transcribed data. RESULTS: Three main strategies were identified that informed the risk assessments and food choice practices of nut allergic individuals. These pertained to: (1 qualities of product such as the product category or the country of origin, (2 past experience of consuming a food product, and (3 sensory appreciation of risk. Risk reasoning and risk management behaviours were often contingent on the context and other physiological and socio-psychological needs which often competed with risk considerations. CONCLUSIONS: Understanding and taking into account the complexity of strategies and the influences of contextual factors will allow healthcare practitioners, allergy nutritionists, and caregivers to advise and educate patients more effectively in choosing foods safely. Governmental bodies and policy makers could also benefit from an understanding of these food choice strategies when risk management policies are designed and developed.

Federal laws needed for food irradiation

International Nuclear Information System (INIS)

Benson, D.

1987-01-01

The proposed use of irradiation in food processing is drawing considerable attention to the Australian irradiation industry that has operated safely for almost 30 years. A recent inquiry by the Australian Consumers Association concluded that food irradiation should only be allowed if strong federal laws are implemented to ensure the safety of consumers and environment. At present, Australian irradiation plants are confined to sterilising or reducing health risks associated with products not for human consumption

Biosocial risks of food: international aspects

Directory of Open Access Journals (Sweden)

Paolo Corvo

2017-01-01

Full Text Available Food consumption is influenced by a series of issues that affect both individuals, and people and cultures of the different parts of the world. It studies biosocial risks that have dramatic implications: obesity, anorexia and bulimia; malnutrition and hunger, involving more than 800 million people; the waste food, a real paradox of the global world; the land grabbing. These are very different problems because of causes and dynamics, but all of them require a profound change to be affected: a greater awareness of eating behaviour, an educational action on food topics, an intervention of regulatory institutions, local and international, which guarantees a fair market for products and food sovereignty.

EAACI food allergy and anaphylaxis guidelines: managing patients with food allergy in the community.

Science.gov (United States)

Muraro, A; Agache, I; Clark, A; Sheikh, A; Roberts, G; Akdis, C A; Borrego, L M; Higgs, J; Hourihane, J O'B; Jorgensen, P; Mazon, A; Parmigiani, D; Said, M; Schnadt, S; van Os-Medendorp, H; Vlieg-Boerstra, B J; Wickman, M

2014-08-01

The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to meet the needs of early-childhood and school settings as well as providers of non-prepackaged food (e.g., restaurants, bakeries, takeaway, deli counters, and fast-food outlets) and targets the audience of individuals with FA, their families, patient organizations, the general public, policymakers, and allergists. Food allergy is the most common trigger of anaphylaxis in the community. Providing children and caregivers with comprehensive information on food allergen avoidance and prompt recognition and management of allergic reactions are of the utmost importance. Provision of adrenaline auto-injector devices and education on how and when to use these are essential components of a comprehensive management plan. Managing patients at risk of anaphylaxis raises many challenges, which are specific to the community. This includes the need to interact with third parties providing food (e.g., school teachers and restaurant staff) to avoid accidental exposure and to help individuals with FA to make safe and appropriate food choices. Education of individuals at risk and their families, their peers, school nurses and teachers as well as restaurant and other food retail staff can reduce the risk of severe/fatal reactions. Increased awareness among policymakers may improve decision-making on legislation at local and national level. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Risk assessment and risk management at the Canadian Food Inspection Agency (CFIA): a perspective on the monitoring of foods for chemical residues.

Science.gov (United States)

Bietlot, Henri P; Kolakowski, Beata

2012-08-01

The Canadian Food Inspection Agency (CFIA) uses 'Ranked Risk Assessment' (RRA) to prioritize chemical hazards for inclusion in monitoring programmes or method development projects based on their relative risk. The relative risk is calculated for a chemical by scoring toxicity and exposure in the 'risk model scoring system' of the Risk Priority Compound List (RPCL). The relative ranking and the risk management options are maintained and updated in the RPCL. The ranking may be refined by the data generated by the sampling and testing programs. The two principal sampling and testing programmes are the National Chemical Residue Monitoring Program (NCRMP) and the Food Safety Action Plan (FSAP). The NCRMP sampling plans focus on the analysis of federally registered products (dairy, eggs, honey, meat and poultry, fresh and processed fruit and vegetable commodities, and maple syrup) for residues of veterinary drugs, pesticides, environmental contaminants, mycotoxins, and metals. The NCRMP is complemented by the Food Safety Action Plan (FSAP) targeted surveys. These surveys focus on emerging chemical hazards associated with specific foods or geographical regions for which applicable maximum residue limits (MRLs) are not set. The data from the NCRMP and FSAP also influence the risk management (follow-up) options. Follow-up actions vary according to the magnitude of the health risk, all with the objective of preventing any repeat occurrence to minimize consumer exposure to a product representing a potential risk to human health. © Her Majesty the Queen in Right of Canada 2012. Drug Testing and Analysis © 2012 John Wiley & Sons, Ltd.

Safe apples for baby-food production: survey of pesticide treatment regimes leaving minimum residues.

Science.gov (United States)

Ticha, Jana; Hajslova, Jana; Kovalczuk, Tomas; Jech, Martin; Honzicek, Jiri; Kocourek, Vladimir; Lansky, Miroslav; Kloutvorova, Jana; Falta, Vladan

2007-06-01

A total of 19 pesticide preparations were used according to agricultural practice in six trials in apple orchards. Using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS), premature Golden Delicious apples collected 64, 50, 36 days before harvest and mature fruit were examined for residues of active ingredients. No residues of triflumuron, triazamate, chlorpyrifos, etofenprox, fenoxycarb, kresoxim-methyl, cyprodinyl, difenoconazole or thiram were detected in the first sampling. Also, the levels of chlorpyrifos-methyl, penconazole, tebuconazole and tolylfluanid dropped during the pre-harvest interval. Detectable residues of pyridaben, thiacloprid, trifloxystrobin and tetraconazole in harvested fruits were below 0.01 mg kg(-1), which is the maximum concentration of residues acceptable by baby-food producers in any raw material. The only residues exceeding this concentration were captan and teflubenzuron. Based on the data, farmers can choose pesticides for optimal treatment of plants, while enabling growth of a safe crop suitable for baby-food production.

Derivation and validation of a novel risk score for safe discharge after acute lower gastrointestinal bleeding: a modelling study.

Science.gov (United States)

Oakland, Kathryn; Jairath, Vipul; Uberoi, Raman; Guy, Richard; Ayaru, Lakshmana; Mortensen, Neil; Murphy, Mike F; Collins, Gary S

2017-09-01

Acute lower gastrointestinal bleeding is a common reason for emergency hospital admission, and identification of patients at low risk of harm, who are therefore suitable for outpatient investigation, is a clinical and research priority. We aimed to develop and externally validate a simple risk score to identify patients with lower gastrointestinal bleeding who could safely avoid hospital admission. We undertook model development with data from the National Comparative Audit of Lower Gastrointestinal Bleeding from 143 hospitals in the UK in 2015. Multivariable logistic regression modelling was used to identify predictors of safe discharge, defined as the absence of rebleeding, blood transfusion, therapeutic intervention, 28 day readmission, or death. The model was converted into a simplified risk scoring system and was externally validated in 288 patients admitted with lower gastrointestinal bleeding (184 safely discharged) from two UK hospitals (Charing Cross Hospital, London, and Hammersmith Hospital, London) that had not contributed data to the development cohort. We calculated C statistics for the new model and did a comparative assessment with six previously developed risk scores. Of 2336 prospectively identified admissions in the development cohort, 1599 (68%) were safely discharged. Age, sex, previous admission for lower gastrointestinal bleeding, rectal examination findings, heart rate, systolic blood pressure, and haemoglobin concentration strongly discriminated safe discharge in the development cohort (C statistic 0·84, 95% CI 0·82-0·86) and in the validation cohort (0·79, 0·73-0·84). Calibration plots showed the new risk score to have good calibration in the validation cohort. The score was better than the Rockall, Blatchford, Strate, BLEED, AIMS65, and NOBLADS scores in predicting safe discharge. A score of 8 or less predicts a 95% probability of safe discharge. We developed and validated a novel clinical prediction model with good discriminative

Safe motherhood at risk?

Science.gov (United States)

Thompson, A

1996-12-01

Health professionals' negative attitudes toward clients often exacerbate the problems women face in terms of health status and access to health care. Thus, the health professionals can themselves be obstacles to women seeking the health care they need. A key challenge to midwives, in addition to providing technically competent services, is gaining insight into the people for whom they are responsible so that childbirth traditions are treated with respect and women are offered dignity. Safe motherhood requires intersectoral collaboration. Many innovative approaches to safe motherhood are based on the community's participation in planning services that meet the needs of women. Other approaches are based on decentralization of services. For example, a large university teaching hospital in Lusaka, Zambia, set up birthing centers around the city to take the pressure off the hospital. Midwives head up these centers, which are close to the women's homes. Decentralization of delivery services has improved the physical and emotional outcomes for mothers and newborns. Midwives must be prepared to articulate concerns about inequalities and deficiencies in the health care system in order to persuade the government to change. Women, including midwives, need to form multidisciplinary alliances to work together to effect change. The front-line workers in maternity care are midwives. They should adopt the following strategies to become even more effective in their efforts to make motherhood safer. They should listen to what women say about their needs. They should scale services to a manageable, human scale. They should learn the skills to become politically active advocates. They should work with other midwives, women, leaders, and other professional groups. Motherhood can be safe when women have more control over their own decision making, the education to liberate themselves to make their own decisions, and access to skilled care.

Recycle food wastes into high quality fish feeds for safe and quality fish production.

Science.gov (United States)

Wong, Ming-Hung; Mo, Wing-Yin; Choi, Wai-Ming; Cheng, Zhang; Man, Yu-Bon

2016-12-01

The amount of food waste generated from modern societies is increasing, which has imposed a tremendous pressure on its treatment and disposal. Food waste should be treated as a valuable resource rather than waste, and turning it into fish feeds would be a viable alternative. This paper attempts to review the feasibility of using food waste to formulate feed pellets to culture a few freshwater fish species, such as grass carp, grey mullet, and tilapia, under polyculture mode (growing different species in the same pond). These species occupy different ecological niches, with different feeding modes (i.e., herbivorous, filter feeding, etc.), and therefore all the nutrients derived from the food waste could be efficiently recycled within the ecosystem. The problems facing environmental pollution and fish contamination; the past and present situation of inland fish culture (focusing on South China); upgrade of food waste based feed pellets by adding enzymes, vitamin-mineral premix, probiotics (yeast), prebiotics, and Chinese medicinal herbs into feeds; and potential health risks of fish cultivated by food waste based pellets are discussed, citing some local examples. It can be concluded that appropriate portions of different types of food waste could satisfy basic nutritional requirements of lower trophic level fish species such as grass carp and tilapia. Upgrading the fish pellets by adding different supplements mentioned above could further elevated the quality of feeds, leading to higher growth rates, and enhanced immunity of fish. Health risk assessments based on the major environmental contaminants (mercury, PAHs and DDTs) in fish flesh showed that fish fed food waste based pellets are safer for consumption, when compared with those fed commercial feed pellets. Copyright © 2016 Elsevier Ltd. All rights reserved.

Genetically Modified Foods: A Brief Overview of the Risk Assessment Process.

Science.gov (United States)

Finkelstein, Paige E

2016-02-18

Billions of people worldwide are unable to meet their daily micro nutritional needs. Genetically modified (GM) foods, while initially developed to tolerate herbicides and resist disease and insects, have the potential to help alleviate this issue that is currently posing a serious public health concern. However, there is a negative public perception surrounding GM foods, calling for more research regarding the risks that GM foods could pose to the public, specifically on the topics of allergenicity and gene transfer. The risk assessments of GM foods should be performed on a case-by-case basis, by a process outlined by the WHO. The goal of determining food safety is to obtain reasonable certainty that under normal levels of consumption, there will be no harm to people. Current research has shown that GM foods do not cause increased allergenicity or have a meaningful risk of gene transfer to people. GM foods should become publicly accepted products that can bring significant benefit to people at risk of under nutrition.

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.)

Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps.

Science.gov (United States)

Mazzucchelli, Gabriel; Holzhauser, Thomas; Cirkovic Velickovic, Tanja; Diaz-Perales, Araceli; Molina, Elena; Roncada, Paola; Rodrigues, Pedro; Verhoeckx, Kitty; Hoffmann-Sommergruber, Karin

2018-01-01

Food allergies are recognized as a global health concern. In order to protect allergic consumers from severe symptoms, allergenic risk assessment for well-known foods and foods containing genetically modified ingredients is installed. However, population is steadily growing and there is a rising need to provide adequate protein-based foods, including novel sources, not yet used for human consumption. In this context safety issues such as a potential increased allergenic risk need to be assessed before marketing novel food sources. Therefore, the established allergenic risk assessment for genetically modified organisms needs to be re-evaluated for its applicability for risk assessment of novel food proteins. Two different scenarios of allergic sensitization have to be assessed. The first scenario is the presence of already known allergenic structures in novel foods. For this, a comparative assessment can be performed and the range of cross-reactivity can be explored, while in the second scenario allergic reactions are observed toward so far novel allergenic structures and no reference material is available. This review summarizes the current analytical methods for allergenic risk assessment, highlighting the strengths and limitations of each method and discussing the gaps in this assessment that need to be addressed in the near future. © 2017 The Authors. Published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Safe Re-use Practices in Wastewater-Irrigated Urban Vegetable Farming in Ghana

DEFF Research Database (Denmark)

Keraita, Bernard; Abaidoo, R.C; Beernaerts, I.

2012-01-01

of stakeholders at different levels along the food chain. This paper presents an overview of safe re-use practices including farm-based water treatment methods, water application techniques, post-harvest handling practices, and washing methods. The overview is based on a comprehensive analysis of the literature......Irrigation using untreated wastewater poses health risks to farmers and consumers of crop products, especially vegetables. With hardly any wastewater treatment in Ghana, a multiple-barrier approach was adopted and safe re-use practices were developed through action research involving a number...... and our own specific studies, which used data from a broad range of research methods and approaches. Identifying, testing, and assessment of safe practices were done with the active participation of key actors using observations, extensive microbiological laboratory assessments, and field...

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.

Be Food Safe: Protect Yourself from Food Poisoning

Science.gov (United States)

... and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread germs to ready-to-eat foods—unless you keep them separate. Watch the SEPARATE video! COOK Cook to the right temperature . Use a food ...

Are You Storing Food Safely?

Science.gov (United States)

... need to be kept cold. If you've neglected to properly refrigerate something, it's usually best to ... to top More in Consumer Updates Animal & Veterinary Children's Health Cosmetics Dietary Supplements Drugs Food Medical Devices ...

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.

[GMOs in food: risk assessment, scientific management and regulatory aspects].

Science.gov (United States)

Casse, F; Hervieu, F

2003-03-01

Genetic transformation constitutes a new tool for improvement of microorganisms, animals and plants used in food. We present foreseeable risks, as well as management measures to avoid unsuspected risks of GMOs. Few risks are specific to GMOs. Present elements of French and European regulations concerning placing on the market and follow up GMOs and other novel foods are described.

Quality of Life Programme – Food, Nuntrition, and Health – Projects Promotion

OpenAIRE

Boenke, Achim

2001-01-01

The EC Quality of Life Programme (QoL), Key Action 1 – Food, Nutrition & Health aims at providing a healthy, safe, and high-quality food supply leading to reinforced consumer’s confidence in the safety of the European food. Key Action 1 is currently supporting several European projects investigating analytical methods for food control including sensors, risk analysis, and food safety standardisation. Their objectives range from the development and validation of prevention strategies for mycot...

THE INFORMATION SYSTEM TO SUPPORT SAFE FOOD PRODUCTION IN CATTLE SECTOR

Directory of Open Access Journals (Sweden)

Janez JERETINA

2011-01-01

Full Text Available In the year 2006 we started with the development of computerized system for monitoring the veterinarian treatments to support safe food production in cattle sector. Veterinary database and web application which will be used by PC or handhelds were created. Additionally the code listing of diseases was built up with technical support of Veterinary Faculty. The idea was that all treatments should be registered into database, connected to the database of Animal Identification and Registration Service (SIR. Slaughterhouses which are connected to SIR regularly check the identity of incoming animals. According to our project they are warned if the withdrawal period is not respected or health status is not suitable. The response time of slaughterhouses, dairy or other official authorities will be reduced in these cases. The suggested model upgrades the system of traceability and helps the veterinarians at their professional work, too. All the data will be accessible to breeders and other agricultural services.

StaySafe: A self-administered android tablet application for helping individuals on probation make better decisions pertaining to health risk behaviors

Directory of Open Access Journals (Sweden)

Wayne E.K. Lehman

2018-06-01

Full Text Available This paper describes the development and protocol for feasibility and efficacy testing of a risk reduction intervention designed to improve behavioral health outcomes among drug offenders on probation under community supervision or in residential substance abuse treatment centers. StaySafe is a self-administered tablet-based intervention for teaching better decision-making skills regarding health risk behaviors, especially those involving HIV risks. We are using pre/post, experimental/control group randomized clinical trial (RCT in both community and residential probation settings with goals to 1 assess the feasibility and acceptance of StaySafe by examining participation rates and satisfaction measures, and 2 examine the impact of StaySafe on decision-making skills, confidence and motivation to avoid sex and drug risks, willingness to discuss health risks and concerns with helpful others, and engagement in health risk behaviors.StaySafe consists of 12 brief sessions and utilizes an evidence-based decision-making schema, called WORKIT, which guides participants through steps for identifying the problem and options, evaluating the options and making a decision about which option to carry out. Multiple sessions of StaySafe provide a practice effect so that the WORKIT steps become easily accessible to participants when making decisions. Three of the sessions provide participants a choice of activities designed to provide additional information about HIV and reinforce lessons learned during the WORKIT sessions. Preliminary data demonstrate feasibility and high levels of satisfaction with StaySafe. Keywords: Clinical trial, HIV, Probation, Tablet-based intervention, Decision-making

Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances.

Science.gov (United States)

Massounga Bora, Awa Fanny; Ma, Shaojie; Li, Xiaodong; Liu, Lu

2018-03-01

Green tea has been associated with the prevention and reduction of a wide range of severe health conditions such as cancer, immune, and cardiovascular diseases. The health benefits associated with green tea consumption have been predominantly attributed to green tea polyphenols. The functional properties of green tea polyphenols are mainly anti-oxidative, antimutagenic, anticarcinogenic, anti-microbial, etc. These excellent properties have recently gained considerable attention in the food industry. However, their application is limited by their sensitivity to factors like temperature, light, pH, oxygen, etc. More, studies have reported the occurrence of unpleasant taste and color transfer during food processing. Lastly, the production of functional food requires to maintain the stability, bioactivity, and bioavailability of the active compounds. To tackle these obstacles, technological approaches like microencapsulation have been developed and applied for the formulation of green tea-enriched food products. The present review discusses the novelty in microencapsulation techniques for the safe delivery of green tea polyphenols in food matrices. After a literature on the green tea polyphenols composition, and their health attributes, the encapsulation methods and the coating materials are presented. The application of green tea encapsulates in food matrices as well as their effect on food functional and sensory properties are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Identification and risk assessment of unknown contaminants migrating from Food Contact Materials

DEFF Research Database (Denmark)

Pieke, Eelco Nicolaas

The exposure of humans to possibly thousands of chemical compounds through food poses a health risk that is questioning our ability to ensure high standards for food safety. Food contact materials (FCM) are a major source of extraneous chemical compounds in food, yet not much knowledge is available...... interpretations. Risk prioritization is successful in classifying estimated risk based on predicted exposure and predicted hazard, and is valuable for to preliminary RA studies. The overarching strategy in this study shows that explorative techniques are valuable tools to help ensure food safety in the future...

Critical notes on microbiological risk assessment of food

NARCIS (Netherlands)

Reij, M.W.; Schothorst, van M.

2000-01-01

Although numerous papers on Microbiological Risk Assessment (MRA) of food products have been published, a number of issues related to it remain unresolved. This paper explains the role of Microbiological Risk Assessment in the context of Risk Analysis as outlined by Codex Alimentarius. It reviews

Irradiation: a safe measure for safer food

International Nuclear Information System (INIS)

Henkel, J.

1998-01-01

Beef is one of the U.S. food industry's hottest sellers--to the tune of 8 billion pounds a year, according to trade figures. Whether at a fast-food meal, a dinner on the town, or a backyard barbecue, beef is often front and center on America's tables. But in recent years, beef, especially ground beef, has shown a dark side: It can harbor the bacterium E. coli O157:H7, a pathogen that threatens the safety of the domestic food supply. If not properly prepared, beef tainted with E. coli O157:H7 can make people ill, and in rare instances, kill them. In 1993, E. coli O157:H7-contaminated hamburgers sold by a fast-food chain were linked to the deaths of four children and hundreds of illnesses in the Pacific Northwest. In 1997, the potential extent of E. coli O157:H7 contamination came to light when Arkansas-based Hudson Foods Inc. voluntarily recalled 25 million pounds of hamburger suspected of containing E. coli O157:H7. It was the largest recall of meat products in U.S. history. Nationally, E. coli O157:H7 causes about 20,000 illnesses and 500 deaths a year, according to the federal Centers for Disease Control and Prevention. Scientists have only known since 1982 that this form of E. coli causes human illness. To help combat this public health problem, the Food and Drug Administration, in December 1997, approved treating red meat products with a measured dose of radiation. This process, commonly called irradiation, has drawn praise from many food industry and health organizations because it can control E. coli O157:H7 and several other disease-causing microorganisms. As with other regulations governing meat and poultry products, irradiation will be authorized when the U.S. Department of Agriculture completes its implementing regulations. Though irradiation is the latest step toward curbing food-borne illness, the federal government also is implementing other measures, which include developing new technologies and expanding the use of current technologies

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…

Ensuring safe food: from production to consumption

National Research Council Canada - National Science Library

Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine and National Research Council

.... Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States...

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...

Food combination and Alzheimer disease risk: a protective diet.

Science.gov (United States)

Gu, Yian; Nieves, Jeri W; Stern, Yaakov; Luchsinger, Jose A; Scarmeas, Nikolaos

2010-06-01

To assess the association between food combination and Alzheimer disease (AD) risk. Because foods are not consumed in isolation, dietary pattern (DP) analysis of food combination, taking into account the interactions among food components, may offer methodological advantages. Prospective cohort study. Northern Manhattan, New York, New York. Two thousand one hundred forty-eight community-based elderly subjects (aged > or = 65 years) without dementia in New York provided dietary information and were prospectively evaluated with the same standardized neurological and neuropsychological measures approximately every 1.5 years. Using reduced rank regression, we calculated DPs based on their ability to explain variation in 7 potentially AD-related nutrients: saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B(12), and folate. The associations of reduced rank regression-derived DPs with AD risk were then examined using a Cox proportional hazards model. Main Outcome Measure Incident AD risk. Two hundred fifty-three subjects developed AD during a follow-up of 3.9 years. We identified a DP strongly associated with lower AD risk: compared with subjects in the lowest tertile of adherence to this pattern, the AD hazard ratio (95% confidence interval) for subjects in the highest DP tertile was 0.62 (0.43-0.89) after multivariable adjustment (P for trend = .01). This DP was characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and a lower intake of high-fat dairy products, red meat, organ meat, and butter. Simultaneous consideration of previous knowledge regarding potentially AD-related nutrients and multiple food groups can aid in identifying food combinations that are associated with AD risk.

Food consumption risks associated with animal clones: what should be investigated?

Science.gov (United States)

Rudenko, Larisa; Matheson, John C; Adams, Amey L; Dubbin, Eric S; Greenlees, Kevin J

2004-01-01

Somatic Cell Nuclear Transfer (SCNT), or cloning, is likely to be used for the expansion of elite breeding stock of agronomically important livestock used for food. The Center for Veterinary Medicine at the US Food and Drug Administration has been developing a risk assessment to identify hazards and characterize food consumption risks that may result from cloning. The risk assessment is comprised of two prongs. The first evaluates the health of animal clones, and is referred to as the Critical Biological Systems Approach. The second considers the composition of meat and milk from animal clones. Assessing the safety of food products from animal clones and their progeny, at least during these early stages of the development of the technology, is best accomplished by using both approaches: prospectively drawing on our knowledge of biological systems in development and maturation, and in retrograde, from an analysis of food products. Subtle hazards and potential risks that may be posed by animal clones must, however, be considered in the context of other mutations and epigenetic changes that occur in all food animal populations.

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.

The role of food chain traceability in food risk mitigation: expert and consumer outlook

NARCIS (Netherlands)

Frewer, L.J.; Kher, S.V.

2009-01-01

The European Union has enforced mandatory traceability for food business operators for effective monitoring and management of risks associated with food and feed chains. The implementation of such a system needs to take account of stakeholder priorities and expectations. Expert stakeholders (such as

Food risks and consumer trust : European governance of Avian influenza

NARCIS (Netherlands)

Krom, de M.P.M.M.

2010-01-01

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

Genotype variations in cadmium and lead accumulations of leafy lettuce (Lactuca sativa L.) and screening for pollution-safe cultivars for food safety.

Science.gov (United States)

Zhang, Kun; Yuan, Jiangang; Kong, Wei; Yang, Zhongyi

2013-06-01

Heavy-metals in polluted soils can accumulate in plants and threaten crop safety. To evaluate the risk of heavy-metal pollution in leafy lettuce (Lactuca sativa L.), two pot experiments were conducted to investigate Cd and Pb accumulation and transfer potential in 28 cultivars of lettuce and to screen for low-Cd and low-Pb accumulative cultivars. In the three treatments, 5.2-fold, 4.8-fold and 4.8-fold differences in the shoot Cd concentration were observed between the cultivars with the highest and the lowest Cd concentrations, respectively. This genotype variation was sufficiently large to identify low-Cd accumulative genotypes to reduce Cd contamination in food. Cadmium accumulation in the low-Cd accumulative genotypes was significantly positively correlated with Pb accumulation. At the cultivar level, Cd and Pb accumulation in lettuce was stable and genotype-dependent. High Pb soil levels did not affect shoot Cd accumulation in lettuce. Lettuce was concluded to be at high risk for Cd pollution and low risk for Pb pollution. Among the tested cultivars, cvs. SJGT, YLGC, N518, and KR17 had the lowest Cd and Pb accumulation abilities in shoots and are thus important parental material for breeding pollution-safe cultivars to minimize Cd and Pb accumulation.

Study on Base Management Pattern of Food Producing Enterprise

Science.gov (United States)

Zhang, Weibin

When the food producing enterprises often comply with food safety regulations and industry management system passively, we need to consider can they transform their production and business pattern in order to avoid the food safety incidents completely? The answer is yes. The food producing enterprises can develop to the two directions of material planting and products in circulation through base management pattern substituting for the original operation pattern of in-plant processing and outside sales. The food producing enterprises should establish coordination and safe supervision mechanisms in order to achieve the management objectives of unified production, controllable risks and scale magnitude.

Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System

Science.gov (United States)

Douglas, Grace L.; Cooper, Maya; Bermudez-Aguirre, Daniela; Sirmons, Takiyah

2016-01-01

NASA is preparing for long duration manned missions beyond low-Earth orbit that will be challenged in several ways, including long-term exposure to the space environment, impacts to crew physiological and psychological health, limited resources, and no resupply. The food system is one of the most significant daily factors that can be altered to improve human health, and performance during space exploration. Therefore, the paramount importance of determining the methods, technologies, and requirements to provide a safe, nutritious, and acceptable food system that promotes crew health and performance cannot be underestimated. The processed and prepackaged food system is the main source of nutrition to the crew, therefore significant losses in nutrition, either through degradation of nutrients during processing and storage or inadequate food intake due to low acceptability, variety, or usability, may significantly compromise the crew's health and performance. Shelf life studies indicate that key nutrients and quality factors in many space foods degrade to concerning levels within three years, suggesting that food system will not meet the nutrition and acceptability requirements of a long duration mission beyond low-Earth orbit. Likewise, mass and volume evaluations indicate that the current food system is a significant resource burden. Alternative provisioning strategies, such as inclusion of bioregenerative foods, are challenged with resource requirements, and food safety and scarcity concerns. Ensuring provisioning of an adequate food system relies not only upon determining technologies, and requirements for nutrition, quality, and safety, but upon establishing a food system that will support nutritional adequacy, even with individual crew preference and self-selection. In short, the space food system is challenged to maintain safety, nutrition, and acceptability for all phases of an exploration mission within resource constraints. This document presents the

Serving high-risk foods in a high-risk setting: survey of hospital food service practices after an outbreak of listeriosis in a hospital.

Science.gov (United States)

Cokes, Carolyn; France, Anne Marie; Reddy, Vasudha; Hanson, Heather; Lee, Lillian; Kornstein, Laura; Stavinsky, Faina; Balter, Sharon

2011-04-01

Prepared ready-to-eat salads and ready-to-eat delicatessen-style meats present a high risk for Listeria contamination. Because no foodborne illness risk management guidelines exist specifically for US hospitals, a survey of New York City (NYC) hospitals was conducted to characterize policies and practices after a listeriosis outbreak occurred in a NYC hospital. From August through October 2008, a listeriosis outbreak in a NYC hospital was investigated. From February through April 2009, NYC's 61 acute-care hospitals were asked to participate in a telephone survey regarding food safety practices and policies, specifically service of high-risk foods to patients at increased risk for listeriosis. Five patients with medical conditions that put them at high risk for listeriosis had laboratory-confirmed Listeria monocytogenes infection. The Listeria outbreak strain was isolated from tuna salad prepared in the hospital. Fifty-four (89%) of 61 hospitals responded to the survey. Overall, 81% of respondents reported serving ready-to-eat deli meats to patients, and 100% reported serving prepared ready-to-eat salads. Pregnant women, patients receiving immunosuppressive drugs, and patients undergoing chemotherapy were served ready-to-eat deli meats at 77%, 59%, and 49% of hospitals, respectively, and were served prepared ready-to-eat salads at 94%, 89%, and 73% of hospitals, respectively. Only 4 (25%) of 16 respondents reported having a policy that ready-to-eat deli meats must be heated until steaming hot before serving. Despite the potential for severe outcomes of Listeria infection among hospitalized patients, the majority of NYC hospitals had no food preparation policies to minimize risk. Hospitals should implement policies to avoid serving high-risk foods to patients at risk for listeriosis.

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...

Biosocial risks of food: international aspects

OpenAIRE

Paolo Corvo

2017-01-01

Food consumption is influenced by a series of issues that affect both individuals, and people and cultures of the different parts of the world. It studies biosocial risks that have dramatic implications: obesity, anorexia and bulimia; malnutrition and hunger, involving more than 800 million people; the waste food, a real paradox of the global world; the land grabbing. These are very different problems because of causes and dynamics, but all of them require a profound change to be affected: a great...

Online Information Sharing About Risks: The Case of Organic Food.

Science.gov (United States)

Hilverda, Femke; Kuttschreuter, Margôt

2018-03-23

Individuals have to make sense of an abundance of information to decide whether or not to purchase certain food products. One of the means to sense-making is information sharing. This article reports on a quantitative study examining online information sharing behavior regarding the risks of organic food products. An online survey among 535 respondents was conducted in the Netherlands to examine the determinants of information sharing behavior, and their relationships. Structural equation modeling was applied to test both the measurement model and the structural model. Results showed that the intention to share information online about the risks of organic food was low. Conversations and email were the preferred channels to share information; of the social media Facebook stood out. The developed model was found to provide an adequate description of the data. It explained 41% of the variance in information sharing. Injunctive norms and outcome expectancies were most important in predicting online information sharing, followed by information-related determinants. Risk-perception-related determinants showed a significant, but weak, positive relationship with online information sharing. Implications for authorities communicating on risks associated with food are addressed. © 2018 The Authors Risk Analysis published by Wiley Periodicals, Inc. on behalf of Society for Risk Analysis.

New and safe treatment of food impacted in the esophagus: a single center experience of 100 consecutive cases.

Science.gov (United States)

Shafique, Muhammad; Yaqub, Sheraz; Lie, Erik S; Dahl, Vegard; Olsbø, Frode; Røkke, Ola

2013-01-01

Aim. Large food bits can get stuck in the esophagus and must be removed by endoscopy. In some cases, this can be difficult or unsafe. We describe a new and safe treatment for such patients. Materials and Methods. 100 consecutive patients were referred to Akershus University Hospital with impacted food in the esophagus. In 36 patients (36%), the food passed spontaneously. In 59 (92%) of the remaining 64 patients, the food was removed by endoscopic intervention. In the last five patients, endoscopic removal was judged difficult or unsafe. These patients received the new treatment: one capsule Creon 10000 IU dissolved in 30 mL of Coca-Cola administered by a nasooesophageal tube four times daily for 2-3 days. Results. Of the 59 patients treated with endoscopic procedure, complications occurred in four (7%): three bleedings and one perforation of the esophagus. In five patients treated with Coca-Cola and Creon, the food had either passed or was soft after 2-3 days and could easily be removed. Conclusion. The treatment of choice of impacted food in the esophagus is endoscopic removal. In cases where this is difficult, we recommend treatment with Coca-Cola and Creon for 2-3 days before complications occur.

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...

Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies

DEFF Research Database (Denmark)

Grønborg, Ida Marie; Tetens, Inge; Ege, Majken

2018-01-01

Fortification of foods with vitamin D may be a population-based solution to low vitamin D intake. We performed modelling of vitamin D from diet, fortified foods and supplements in a population of Danish women 18-50 years, a risk group of vitamin D deficiency, to inform fortification policies...... on safe and adequate levels. Based on individual habitual dietary vitamin D intake of female participants from the Danish National Survey of Dietary Habits and Physical Activity (DANSDA) (n = 855), we performed graded intake modelling to predict the intake in six scenarios increasing the vitamin D intake...... from a habitual diet without fish to habitual diet including fish, fortified foods and supplements (40/80 µg). Four different foods were used as potential foods to fortify with vitamin D. The vitamin D intake was below the Average Requirement (AR) of 7.5 µg/day for 88% of the assessed women. Safe...

Towards safer foods and more democratic decisions Is this a contradictory goal?*

Directory of Open Access Journals (Sweden)

König Ariane

2007-03-01

Full Text Available Since the mid-1990s and the BSE crisis food safety policy is a priority of the EU. In practise there are however many hurdles towards implementing principles of improved governance, such as transparency and greater participation, especially at EU-level. This paper presents the work of the SAFE FOODS prospect towards the development an improved framework for risk analysis. The final aim is to develop concrete recommendations on how to facilitate coordination between risk assessors, risk managers and stakeholders across the EU, and to keep methods for risk assessment apace with developments in the life sciences.

Managing Food Quality Risk in Global Supply Chain: A Risk Management Framework

OpenAIRE

Arevalo Chavez, Pablo Jose; Seow, Christopher

2012-01-01

Today, the food sector is one of the sectors most vulnerable to intentional contamination by debilitating agents [1]. Some cases of contaminated food have indicated that product quality risk is one of the vulnerabilities in the global supply chain. A series of company scandals, affecting reputation and causing the recall of products and increasing costs have hit the food industry. The obvious problem is that even a minor incident in one part of the chain can have disastrous effects on other p...

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

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.

Consumer responses to risk-benefit information about food

NARCIS (Netherlands)

Dijk, van H.

2010-01-01

Communication about the healthiness of consuming different food products has typically involved either health messages about the associated risks or benefits. In reality, consumption decisions often involve consumers “trading-off” the risks and benefits associated with the consumption of a

Policing behaviors, safe injection self-efficacy, and intervening on injection risks: Moderated mediation results from a randomized trial.

Science.gov (United States)

Pitpitan, Eileen V; Patterson, Thomas L; Abramovitz, Daniela; Vera, Alicia; Martinez, Gustavo; Staines, Hugo; Strathdee, Steffanie A

2016-01-01

We aim to use conditional or moderated mediation to simultaneously test how and for whom an injection risk intervention was efficacious at reducing receptive needle sharing among female sex workers who inject drugs (FSWs-IDUs) in Mexico. Secondary analysis of data from a randomized trial. A total of 300 FSW-IDUs participated in Mujer Mas Segura in Ciudad Juarez, Mexico, and were randomized to an interactive injection risk intervention or a didactic injection risk intervention. We measured safe injection self-efficacy as the hypothesized mediator and policing behaviors (being arrested and syringe confiscation) as hypothesized moderators. In total, 213 women provided complete data for the current analyses. Conditional (moderated) mediation showed that the intervention affected receptive needle sharing through safe injection self-efficacy among women who experienced syringe confiscation. On average, police syringe confiscation was associated with lower safe injection self-efficacy (p = .04). Among those who experienced syringe confiscation, those who received the interactive (vs. didactic) intervention reported higher self-efficacy, which in turn predicted lower receptive needle sharing (p = .04). Whereas syringe confiscation by the police negatively affected safe injection self-efficacy and ultimately injection risk behavior, our interactive intervention helped to "buffer" this negative impact of police behavior on risky injection practices. The theory-based, active skills building elements included in the interactive condition, which were absent from the didactic condition, helped participants' self-efficacy for safer injection in the face of syringe confiscation. (c) 2015 APA, all rights reserved).

EU Regulatory Risk Management of Marine Biotoxins in the Marine Bivalve Mollusc Food-Chain.

Science.gov (United States)

O'Mahony, Micheál

2018-03-10

Food safety risk assessment in the European Union (EU) recognises consumer illness that arises from marine biotoxins as a risk associated with bivalve mollusc consumption. EU food regulations contain various general food safety obligations, which should contribute significantly to managing this risk. EU food regulations additionally impose various specific obligations on both Food Business Operators and Competent Authorities in order to manage the marine biotoxin food safety risk in the bivalve mollusc food-chain. These have a particular focus on the pre-harvest component of the food-chain. A central component of these specific systems is the requirement for ongoing monitoring of phytoplankton and biotoxin concentrations in water and molluscs, respectively. This monitoring explicitly brings a potential outcome of closing production areas delineated by classification to prohibit the harvest of bivalve molluscs as food from those areas when acceptable biotoxin concentrations are exceeded. This review considers the utility of these systems, at conceptual and practical levels, and explores their contribution to an effective regulatory risk management approach.

Meeting on risk and monitoring analysis techniques for food safety - RLA/5/060/ARCAL Project (ARCAL CXXVIII): sampling plans and introduction to chemical risk assessment in food innocuousness

International Nuclear Information System (INIS)

2013-03-01

Some of the Latinoamerican countries such us Bolivia, Colombia, Uruguay and Venezuela participant in the meeting gave an exposition about the risk analysis and monitoring techniques in food safety in their countyries. With the aim to study components of risk analysis, food innocuousness, evaluation and chemical dangers, toxicity, exposure, change of paradigms in the global food system, data sources, study in animals and in vitro, sensitivity analysis, risk assessment in health it carried out the meeting

Food plant toxicants and safety - Risk assessment and regulation of inherent toxicants in plant foods

DEFF Research Database (Denmark)

Essers, A.J.A.; Alink, G.M.; Speijers, G.J.A.

1998-01-01

The ADI as a tool for risk management and regulation of food additives and pesticide residues is not readily applicable to inherent food plant toxicants: The margin between actual intake and potentially toxic levels is often small; application of the default uncertainty factors used to derive ADI...... values, particularly when extrapolating from animal data, would prohibit the utilisation of the food, which may have an overall beneficial health effect. Levels of inherent toxicants are difficult to control; their complete removal is not always wanted, due to their function for the plant or for human...... health. The health impact of the inherent toxicant is often modified by factors in the food, e.g. the bioavailability from the matrix and interaction with other inherent constituents. Risk-benefit analysis should be made for different consumption scenarios, without the use of uncertainty factors. Crucial...

Trans fatty acid content in Malaysian supermarket foods: a field-to-laboratory approach in assessing food risk.

Science.gov (United States)

Karupaiah, Tilakavati; Tan, Hui Kuen; Ong, Wei Wen; Tan, Choon Heen; Sundram, Kalyana

2014-01-01

The extent of industrial trans fatty acids (TFA) in the food supply is unknown in Malaysia, whilst TFA disclosure on food labels is not mandatory by Malaysian food standards. Supermarket foods such as dairy products, fats and oils, meat products, snack foods, soups, and confectionery are commonly cited to be major contributors of TFA in the diet. A consumer survey (n = 622) was used to develop a food listing of these 'high risk' foods. TFA content of high-risk foods were analysed by gas chromatography. Food samples (n = 158) were analysed and their total TFA content were compared with Malaysian Food Standards. A wide variation in TFA content within food categories was indicated. Of the foods containing TFA, many food labels did not cite TFA content or the use of partially hydrogenated vegetable oils (PHVO) as an ingredient. Hypothesised estimates of TFA intake from these supermarket foods in a sample day's menu providing 2000 kcal projected a minimum intake of 0.5 g and a maximum intake of 5.2 g TFA. This study found there was no voluntary disclosure of TFA content on food labels or identifying PHVO as an ingredient. It appears that health education targeting consumers to minimise TFA consumption is required supported by mandatory PHVO disclosure on the food label.

Risk factors of metabolic syndrome among food suppliers

Directory of Open Access Journals (Sweden)

Pasdar Yahya

2017-01-01

Full Text Available Introduction/Objective. As a risk factor for chronic diseases, metabolic syndrome (MS is increasing at an alarming rate. The prevalence of MS varies according to lifestyle and occupation in different populations. The present study aimed to determine the prevalence of MS and its components in food suppliers. Methods. A total of 112 food suppliers were randomly selected from all around the city. Data collection tools included demographic, physical activity, and food frequency questionnaires. Body composition was measured using Bio-Electrical Body Analyzer. A sample of 5 ml of fasting blood was taken from participants to assess lipid profile, blood sugar, insulin, and liver enzymes. The data were analyzed using χ2, Kolmogorov–Smirnov and ANOVA tests. Results. Participants’ mean BMI was 27.1 ± 3.9 kg/m2, 43.6% were overweight, and 26.4% were obese. Consumption of vegetables was less and of meats more than recommended amounts. The prevalence of MS was 45.5% (51 people, which increased with aging (p = 0.02. Among factors causing MS, the most common one was waist-to-hip ratio (WHR > 0.09 (72.7%, followed by high triglyceride and low HDL. Conclusion. In this study, the prevalence of MS among food suppliers was higher than the world average and than prevalence in other countries. WHR (or obesity was found to be the most important risk factor for MS. To reduce the risk of MS, changing dietary consumption habits and increased physical activity are recommended to persons with high risk and sedentary occupations.

Experimental validation of new empirical models of the thermal properties of food products for safe shipping

Science.gov (United States)

Hamid, Hanan H.; Mitchell, Mark; Jahangiri, Amirreza; Thiel, David V.

2018-04-01

Temperature controlled food transport is essential for human safety and to minimise food waste. The thermal properties of food are important for determining the heat transfer during the transient stages of transportation (door opening during loading and unloading processes). For example, the temperature of most dairy products must be confined to a very narrow range (3-7 °C). If a predefined critical temperature is exceeded, the food is defined as spoiled and unfit for human consumption. An improved empirical model for the thermal conductivity and specific heat capacity of a wide range of food products was derived based on the food composition (moisture, fat, protein, carbohydrate and ash). The models that developed using linear regression analysis were compared with the published measured parameters in addition to previously published theoretical and empirical models. It was found that the maximum variation in the predicated thermal properties leads to less than 0.3 °C temperature change. The correlation coefficient for these models was 0.96. The t-Stat test ( P-value >0.99) demonstrated that the model results are an improvement on previous works. The transient heat transfer based on the food composition and the temperature boundary conditions was found for a Camembert cheese (short cylindrical shape) using a multiple dimension finite difference method code. The result was verified using the heat transfer today (HTT) educational software which is based on finite volume method. The core temperature rises from the initial temperature (2.7 °C) to the maximum safe temperature in ambient air (20.24 °C) was predicted to within about 35.4 ± 0.5 min. The simulation results agree very well ( +0.2 °C) with the measured temperature data. This improved model impacts on temperature estimation during loading and unloading the trucks and provides a clear direction for temperature control in all refrigerated transport applications.

Food Allergies

Science.gov (United States)

... Safe Videos for Educators Search English Español Food Allergies KidsHealth / For Kids / Food Allergies What's in this ... milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system makes ...

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 - ...

Approaches to risk assessment in food allergy: Report from a workshop ''developing a framework for assessing the risk from allergenic foods"

NARCIS (Netherlands)

Madsen, C.B.; Hattersley, S.; Buck, J.; Gendel, S.M.; Houben, G.F.; Hourihane, J.OB.; Mackie, A.; Mills, E.N.C.; Nørhede, P.; Taylor, S.L.; Crevel, R.W.R.

2009-01-01

A workshop was organised to investigate whether risk assessment strategies and methodologies used in classical/conventional toxicology may be used for risk assessment of allergenic foods, to discuss the advantages and limitations of different approaches and to determine the research needed to move

Estimates of radiation doses and cancer risk from food intake in Korea

International Nuclear Information System (INIS)

Moon, Eun Kyeong; Lee, Won Jin; Ha, Wi Ho; Seo, Song Won; Jin, Young Woo; Jeong, Kyu Hwan; Yoon, Hae Jung; Kim, Hyoung Soo; Hwang, Myung Sil; Choi, Hoon

2016-01-01

After the Fukushima Daiichi nuclear power plant accident, a widespread public concern for radiation exposure through the contamination of domestic or imported food has continued worldwide. Because the internal exposure from contaminated food is an important consideration for human health effect, some studies for estimating radiation doses and cancer risk from the Fukushima nuclear accident have been conducted in several countries (1). The aims of the study is to estimate internal radiation dose and lifetime risks of cancer from food ingestion in Korean population. Our findings suggest no discernible increase n radiation doses or excess fatal cancer risk from food ingestion at this stage in Korea, and provide scientific evidence of the risk communication with general public associated with low-dose radiation exposure.

Estimates of radiation doses and cancer risk from food intake in Korea

Energy Technology Data Exchange (ETDEWEB)

Moon, Eun Kyeong; Lee, Won Jin [Korea University, Seoul (Korea, Republic of); Ha, Wi Ho; Seo, Song Won; Jin, Young Woo [Korea Institute of Radiological and Medical Sciences, Seoul (Korea, Republic of); Jeong, Kyu Hwan [Korea Institute of Nuclear Safety, Daejeon (Korea, Republic of); Yoon, Hae Jung; Kim, Hyoung Soo; Hwang, Myung Sil [Ministry of Food and Drug Safety, Cheongju (Korea, Republic of); Choi, Hoon [Wonkwang University, Iksan (Korea, Republic of)

2016-04-15

After the Fukushima Daiichi nuclear power plant accident, a widespread public concern for radiation exposure through the contamination of domestic or imported food has continued worldwide. Because the internal exposure from contaminated food is an important consideration for human health effect, some studies for estimating radiation doses and cancer risk from the Fukushima nuclear accident have been conducted in several countries (1). The aims of the study is to estimate internal radiation dose and lifetime risks of cancer from food ingestion in Korean population. Our findings suggest no discernible increase n radiation doses or excess fatal cancer risk from food ingestion at this stage in Korea, and provide scientific evidence of the risk communication with general public associated with low-dose radiation exposure.

"Same Room, Safe Place".

Science.gov (United States)

Keene Woods, Nikki

2017-04-01

There are many different professional stances on safe sleep and then there is the reality of caring for a newborn. There is a debate among professionals regarding safe sleep recommendations. The continum of recommendations vary from the American Academy of Pediatrics (AAP) Safe Sleep Guidelines to the bed-sharing recommendations from the Mother-Baby Behavioral Sleep Laboratory. The lack of consistent and uniform safe sleep recommendations from health professionals has been confusing for families but has more recently raised a real professional ethical dilemma. Despite years of focused safe sleep community education and interventions, sleep-related infant deaths are on the rise in many communities. This commentary calls for a united safe sleep message from all health professionals to improve health for mothers and infants most at-risk, "Same Room, Safe Place."

EU Regulatory Risk Management of Marine Biotoxins in the Marine Bivalve Mollusc Food-Chain

Directory of Open Access Journals (Sweden)

Micheál O’Mahony

2018-03-01

Full Text Available Food safety risk assessment in the European Union (EU recognises consumer illness that arises from marine biotoxins as a risk associated with bivalve mollusc consumption. EU food regulations contain various general food safety obligations, which should contribute significantly to managing this risk. EU food regulations additionally impose various specific obligations on both Food Business Operators and Competent Authorities in order to manage the marine biotoxin food safety risk in the bivalve mollusc food-chain. These have a particular focus on the pre-harvest component of the food-chain. A central component of these specific systems is the requirement for ongoing monitoring of phytoplankton and biotoxin concentrations in water and molluscs, respectively. This monitoring explicitly brings a potential outcome of closing production areas delineated by classification to prohibit the harvest of bivalve molluscs as food from those areas when acceptable biotoxin concentrations are exceeded. This review considers the utility of these systems, at conceptual and practical levels, and explores their contribution to an effective regulatory risk management approach.

Extrapolating understanding of food risk perceptions to emerging food safety cases

NARCIS (Netherlands)

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

2017-01-01

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

Food Insecurity Increases HIV Risk Among Young Sex Workers in Metro Vancouver, Canada.

Science.gov (United States)

Barreto, Daniella; Shannon, Kate; Taylor, Chrissy; Dobrer, Sabina; Jean, Jessica St; Goldenberg, Shira M; Duff, Putu; Deering, Kathleen N

2017-03-01

This research aimed to determine the effect of food insecurity on sexual HIV risk with clients among youth sex workers (YSWs) sex workers (2010-2013). We examined the independent relationship between YSWs' food insecurity and being pressured into sex without a condom by clients ("client condom refusal"). Of 220 YSWs, 34.5 % (n = 76) reported client condom refusal over the 3.5-year study period and 76.4 % (n = 168) reported any food insecurity. Adjusting for other HIV risk pathways, food insecurity retained an independent effect on client condom refusal (AOR 2.08, 95 % CI 1.23-3.51), suggesting that food insecurity is significantly associated with HIV risk among YSWs. This study indicates a critical relationship between food insecurity and HIV risk, and demonstrates YSWs' particular vulnerability. Public policies for food assistance as a harm reduction measure may be key to addressing this disparity.

Consumer Food Safety Risk Attitudes and Perceptions Over Time: The Case of BSE Crisis

OpenAIRE

Kalogeras, Nikos; Pennings, Joost M.E.; van Ittersum, Koert

2008-01-01

Recent research has shown that by decoupling the risk response behaviour of consumers into the separate components of risk perception and risk attitude, a more robust conceptualization and prediction of consumers’ reactions to food safety issues is possible. Furthermore, it has been argued that the influence of risk attitudes and risk perceptions on consumer risk behaviour for contaminated food products can be used to formulate effective agricultural policies and strategies in case of a food ...

Allergenic food introduction and risk of childhood atopic diseases.

Directory of Open Access Journals (Sweden)

Niels J Elbert

Full Text Available The role of timing and diversity of allergenic food introduction in the development of childhood allergic sensitization and atopic diseases is controversial.To examine whether timing and diversity of allergenic food introduction are associated with allergic sensitization, allergy and eczema in children until age 10 years.This study among 5,202 children was performed in a population-based prospective cohort. Timing (age ≤6 months vs. >6 months and diversity (0, 1, 2 and ≥3 foods of allergenic food (cow's milk, hen's egg, peanut, tree nuts, soy and gluten introduction were assessed by questionnaires at ages 6 and 12 months. At age 10 years, inhalant and food allergic sensitization were measured by skin prick tests, and physician-diagnosed inhalant and food allergy by questionnaire. Data on parental-reported physician-diagnosed eczema were obtained from birth until age 10 years.Children introduced to gluten at age ≤6 months had a decreased risk of eczema (aOR (95% CI: 0.84 (0.72, 0.99, compared with children introduced to gluten at age >6 months. However, timing of allergenic food introduction was not associated with allergic sensitization or physician-diagnosed allergy. Children introduced to ≥3 allergenic foods at age ≤6 months had a decreased risk of physician-diagnosed inhalant allergy (0.64 (0.42, 0.98, compared with children not introduced to any allergenic food at age ≤6 months. However, diversity of allergenic food introduction was not associated with allergic sensitization, physician-diagnosed food allergy or eczema.Neither timing nor diversity of allergenic food introduction was consistently associated with childhood allergic sensitization, allergy or eczema.

VegeSafe: A community science program measuring soil-metal contamination, evaluating risk and providing advice for safe gardening.

Science.gov (United States)

Rouillon, Marek; Harvey, Paul J; Kristensen, Louise J; George, Steven G; Taylor, Mark P

2017-03-01

The extent of metal contamination in Sydney residential garden soils was evaluated using data collected during a three-year Macquarie University community science program called VegeSafe. Despite knowledge of industrial and urban contamination amongst scientists, the general public remains under-informed about the potential risks of exposure from legacy contaminants in their home garden environment. The community was offered free soil metal screening, allowing access to soil samples for research purposes. Participants followed specific soil sampling instructions and posted samples to the University for analysis with a field portable X-ray Fluorescence (pXRF) spectrometer. Over the three-year study period, >5200 soil samples, primarily from vegetable gardens, were collected from >1200 Australian homes. As anticipated, the primary soil metal of concern was lead; mean concentrations were 413 mg/kg (front yard), 707 mg/kg (drip line), 226 mg/kg (back yard) and 301 mg/kg (vegetable garden). The Australian soil lead guideline of 300 mg/kg for residential gardens was exceeded at 40% of Sydney homes, while concentrations >1000 mg/kg were identified at 15% of homes. The incidence of highest soil lead contamination was greatest in the inner city area with concentrations declining towards background values of 20-30 mg/kg at 30-40 km distance from the city. Community engagement with VegeSafe participants has resulted in useful outcomes: dissemination of knowledge related to contamination legacies and health risks; owners building raised beds containing uncontaminated soil and in numerous cases, owners replacing all of their contaminated soil. Copyright © 2016 Elsevier Ltd. All rights reserved.

Consumption of deep-fried foods and risk of prostate cancer.

Science.gov (United States)

Stott-Miller, Marni; Neuhouser, Marian L; Stanford, Janet L

2013-06-01

Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). Compared with French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Copyright © 2013 Wiley Periodicals, Inc.

Safe sleep practices and sudden infant death syndrome risk reduction: NICU and well-baby nursery graduates.

Science.gov (United States)

Fowler, Aja J; Evans, Patricia W; Etchegaray, Jason M; Ottenbacher, Allison; Arnold, Cody

2013-11-01

Our primary objective was to compare parents of infants cared for in newborn intensive care units (NICUs) and infants cared for in well-baby ("general") nurseries with regard to knowledge and practice of safe sleep practices/sudden infant death syndrome risk reduction measures and guidelines. Our secondary objective was to obtain qualitative data regarding reasons for noncompliance in both populations. Sixty participants (30 from each population) completed our survey measuring safe sleep knowledge and practice. Parents of NICU infants reported using 2 safe sleep practices-(a) always placing baby in crib to sleep and (b) always placing baby on back to sleep-significantly more frequently than parents of well infants. Additional findings and implications for future studies are discussed.

Food plant toxicants and safety: risk assessment and regulation of inherent toxicants in plant foods.

NARCIS (Netherlands)

Essers, A.J.; Alink, G.M.; Speijers, G.J.A.; Alexander, J.; Bouwmeister, P.J.; Brandt, van den P.A.; Ciere, S.; Gry, J.; Herrman, J.; Kuiper, H.A.; Mortby, E.; Renwickn, A.G.

1998-01-01

The ADI as a tool for risk management and regulation of food additives and pesticide residues is not readily applicable to inherent food plant toxicants: The margin between actual intake and potentially toxic levels is often small; application of the default uncertainty factors used to derive ADI

From Hazard to Risk

DEFF Research Database (Denmark)

Madsen, Charlotte Bernhard; Houben, Geert; Hattersley, Sue

2013-01-01

Regulatory thresholds for allergenic foods have not yet been developed. This means that public and industrial risk managers do not have regulatory thresholds to decide if a content or level of contamination is acceptable or not. For a long time, data have been inadequate to define safe thresholds...

Pink slimed: Media framing of novel food technologies and risk related to ground beef and processed foods in the U.S.

Science.gov (United States)

Runge, Kristin K; Chung, Jennifer H; Su, Leona Yi-Fan; Brossard, Dominique; Scheufele, Dietram A

2018-09-01

In March 2012 ABC World News Report aired a series of reports on lean finely textured beef (LFTB) that resulted in a 10-year low for beef prices and the bankruptcy of a major firm that produced LFTB. Using a random sample survey, we tested the effects of the media frame "pink slime" and industry frame "lean finely textured beef," alongside media use, food-related knowledge, trust in food-related institutions and preference for local, fresh, organic and GMO-free foods on perceptions of risk related to ground beef containing pink slime/LFTB, processed foods and red meat. The "pink slime" frame was strongly and positively associated with risk related to ground beef, but not risk related to red meat or processed foods. Attention to news stories about pink slime/LFTB was strongly associated with risk related to ground beef and processed foods, but not red meat. We found varying effects of food values, knowledge and trust on all three dependent variables. Implications are discussed. Copyright © 2018 Elsevier Ltd. All rights reserved.

Spatio-temporal assessment of food safety risks in Canadian food distribution systems using GIS.

Science.gov (United States)

Hashemi Beni, Leila; Villeneuve, Sébastien; LeBlanc, Denyse I; Côté, Kevin; Fazil, Aamir; Otten, Ainsley; McKellar, Robin; Delaquis, Pascal

2012-09-01

While the value of geographic information systems (GIS) is widely applied in public health there have been comparatively few examples of applications that extend to the assessment of risks in food distribution systems. GIS can provide decision makers with strong computing platforms for spatial data management, integration, analysis, querying and visualization. The present report addresses some spatio-analyses in a complex food distribution system and defines influence areas as travel time zones generated through road network analysis on a national scale rather than on a community scale. In addition, a dynamic risk index is defined to translate a contamination event into a public health risk as time progresses. More specifically, in this research, GIS is used to map the Canadian produce distribution system, analyze accessibility to contaminated product by consumers, and estimate the level of risk associated with a contamination event over time, as illustrated in a scenario. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

Integrated probabilistic risk assessment for nanoparticles: the case of nanosilica in food

NARCIS (Netherlands)

Jacobs, R.; Voet, van der H.; Braak, ter C.J.F.

2015-01-01

Insight into risks of nanotechnology and the use of nanoparticles is an essential condition for the social acceptance and safe use of nanotechnology. One of the problems with which the risk assessment of nanoparticles is faced is the lack of data, resulting in uncertainty in the risk assessment. We

78 FR 49990 - Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition

Science.gov (United States)

2013-08-16

.... FDA-2013-N-0888] Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition... the WhiteWave Foods Company proposing that the food additive regulations be amended to provide for the expanded safe uses of vitamin D 2 and vitamin D 3 as nutrient supplements in food. DATES: The food additive...

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

Risk governance on radionuclide contamination in food in Japan

International Nuclear Information System (INIS)

Sekizawa, Jun

2012-01-01

A large scale nuclear power plant accident happened after the great earthquake in Fukushima in March 2011. There was several critical mismanagement of the accident which resulted in the radio-nuclides release in the environment. Furthermore the information delay and the lack in delivery of clear and comprehensible explanation of the risk have been causing huge anxieties and worries among people living near to the site, and also people in the nation. Risk assessment appeared not to meet appropriately requests of risk management authorities and also people. Author has been trying to straighten the large amounts of data on radionuclide contamination in foods so as for people to easily understand the real situation with succinct messages explaining risk and to take appropriate actions in facing the risk. Appropriate responses and coordination among the risk managing authorities are indispensable especially in this kind of huge accident which may entail vast scale and long lasting risk and a new paradigm of the food safety governance is required in Japan. (author)

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

OpenAIRE

Barlow, Susan M.; Boobis, Alan R.; Bridges, Jim; Cockburn, Andrew; Dekant, Wolfgang; Hepburn, Paul; Houben, Geert F.; König, Jürgen; Nauta, Maarten; Schuermans, Jeroen; Bánáti, Diána

2015-01-01

BackgroundFood legislation in the European Union and elsewhere includes both hazard- and risk-based approaches for ensuring safety. In hazard-based approaches, simply the presence of a potentially harmful agent at a detectable level in food is used as a basis for legislation and/or risk management action. Risk-based approaches allow consideration of exposure in assessing whether there may be unacceptable risks to health.Scope and approachThe advantages and disadvantages of hazard- and risk-ba...

Household food insecurity access scale (HFIAS).

Science.gov (United States)

Salvador Castell, Gemma; Pérez Rodrigo, Carmen; Ngo de la Cruz, Joy; Aranceta Bartrina, Javier

2015-02-26

In 1996, the World Food Summit reaffirmed the inalienable right that each person across the globe has to access safe, adequate and nutritious food. At that time a goal was established to reduce by half the number of undernourished persons worldwide by 2015, in other words the year that we are now commencing. Different countries and organisations considered the necessity of reaching consensus and developing indicators for measuring household food insecurity. The availability of a simple but evidence-based measurement method to identify nutritionally at-risk population groups constitutes an essential instrument for implementing strategies that effectively address relevant key issues. Copyright AULA MEDICA EDICIONES 2015. Published by AULA MEDICA. All rights reserved.

Regulating food law : risk analysis and the precautionary principle as general principles of EU food law

NARCIS (Netherlands)

Szajkowska, A.

2012-01-01

Animal cloning, nanotechnology, and genetic modifications are all examples of recent controversies around food regulation where scientific evidence occupies a central position. This book provides a fresh perspective on EU scientific food safety governance by offering a legal insight into risk

Quantitative risk assessment of foods containing peanut advisory labeling.

Science.gov (United States)

Remington, Benjamin C; Baumert, Joseph L; Marx, David B; Taylor, Steve L

2013-12-01

Foods with advisory labeling (i.e. "may contain") continue to be prevalent and the warning may be increasingly ignored by allergic consumers. We sought to determine the residual levels of peanut in various packaged foods bearing advisory labeling, compare similar data from 2005 and 2009, and determine any potential risk for peanut-allergic consumers. Of food products bearing advisory statements regarding peanut or products that had peanut listed as a minor ingredient, 8.6% and 37.5% contained detectable levels of peanut (>2.5 ppm whole peanut), respectively. Peanut-allergic individuals should be advised to avoid such products regardless of the wording of the advisory statement. Peanut was detected at similar rates and levels in products tested in both 2005 and 2009. Advisory labeled nutrition bars contained the highest levels of peanut and an additional market survey of 399 products was conducted. Probabilistic risk assessment showed the risk of a reaction to peanut-allergic consumers from advisory labeled nutrition bars was significant but brand-dependent. Peanut advisory labeling may be overused on some nutrition bars but prudently used on others. The probabilistic approach could provide the food industry with a quantitative method to assist with determining when advisory labeling is most appropriate. Copyright © 2013 Elsevier Ltd. All rights reserved.

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.

NARCIS (Netherlands)

Madsen, C.B.; Hattersley, S.; Allen, K.J.; Beyer, K.; Chan, C.H.; Godefroy, S.B.; Hodgson, R.; Mills, E.N.; Munoz-Furlong, A.; Schnadt, S.; Ward, R.; Wickman, M.; Crevel, R. van

2012-01-01

BACKGROUND: There is an emerging consensus that, as with other risks in society, zero risk for food-allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic

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.

The quality of food risk management in Europe: Perspectives and priorities

NARCIS (Netherlands)

Houghton, J.R.; Rowe, G.; Frewer, L.J.; Kleef, van E.; Chryssochoidis, G.; Kehagia, O.; Korzen-Bohr, S.; Lassen, J.; Pfenning, U.; Strada, A.

2008-01-01

In this paper, we address the issue of food risk management as practised in Western Europe. We begin by considering how food risks are managed, and then go on to consider how well they are managed. There are multiple answers to the `how well¿ question, which are related to the varied perspectives of

Informal assistance to urban families and the risk of household food insecurity.

Science.gov (United States)

King, Christian

2017-09-01

Food insecurity is a persistent social problem affecting one out of eight households in the United States. While evidence shows that public assistance programs (formal assistance) are effective in reducing food insecurity, there is more limited evidence documenting how informal support, through social capital, affects food insecurity. To examine the role of informal support (through instrumental social support, social cohesion, social control, and social participation) on food insecurity transitions using longitudinal data of a sample of disadvantaged urban mothers from the Fragile Families and Child Wellbeing Study. In addition, the study examines whether these associations vary by participation in the Supplemental Nutrition Assistance Program (SNAP) using interaction terms. The sample includes 2481 mothers of children between ages three and five. The analysis uses unadjusted and adjusted logistic regressions. Interaction terms are included to examine formal and informal support. In addition, the analysis uses structural equation modeling to examine direct and indirect associations of the informal support variables on food insecurity. Social support and social cohesion reduce the risk of food insecurity, reduce the risk of remaining food insecure, and reduce the risk of becoming food insecure. Social control has an indirect effect on food insecurity, which is mainly through social cohesion. Social participation also has an indirect effect through social support and social cohesion. SNAP participation for mothers with little to no informal support did not reduce the risk of food insecurity. Instead of focusing on improving the food access of households, interventions should be expanded to the neighborhood level. Building social capital for low-income residents would increase the cohesiveness of their neighborhoods and their access to social support, which would increase the availability of resources to prevent or overcome food insecurity and other hardships

The impact of food regulation on the food supply chain.

Science.gov (United States)

Aruoma, Okezie I

2006-04-03

Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer.

The impact of food regulation on the food supply chain

International Nuclear Information System (INIS)

Aruoma, Okezie I.

2006-01-01

Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, 'a hazard' is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer

Keeping Sealed Radioactive Sources Safe and Secure

International Nuclear Information System (INIS)

Potterton, Louise

2013-01-01

Radioactive sources are used in a wide variety of devices in medical, industrial, agricultural and research facilities worldwide. These sources, such as cobalt-60 and caesium-137, emit high levels of ionizing radiation, which can treat cancer, measure materials used in industry and sterilize food and medical appliances. Problems may arise when these sources are no longer needed, or if they are damaged or decayed. If these sources are not properly stored they can be a threat to human health and the environment and pose a security risk. Procedures to secure these spent or 'disused' sources are often highly expensive and need specialized assistance. The IAEA helps its States find long term solutions for the safe and secure storage of disused sealed radioactive sources (DSRSs)

Evaluation of influential factors on food risk perception

International Nuclear Information System (INIS)

Shirai, Kosuke; Kurisu, Kiyo; Hanaki, Keisuke

2015-01-01

Influential factors on food risk perception were investigated from the viewpoints of socio-demographics, lifestyles and personalities. The anxieties about 24 types of food based on six product areas and four food types were investigated through the questionnaire survey getting 16,650 respondents in Japan. Besides, 60 questions were prepared to investigate the personalities based on 14 sub-scales. The anxiety was influenced mainly by the product areas instead of food types; the highest anxiety was observed for the foods from China, followed by those from developing countries (except for China), developed countries, and Fukushima. For personality, nine factors were extracted. The results of multiple regression analysis incorporating socio-demographic, lifestyle, and personality variables were not influenced by the food types but influenced by the product areas. The most influential variable on the anxiety for all product areas was 'habits to check product areas.' It was also indicated that 'general trust' and 'being strict in discipline' were most influential personalities on the anxiety about foods from Fukushima and foods from China, respectively. (author)

Utilization of mathematical models to manage risk of holding cold food without temperature control.

Science.gov (United States)

Schaffner, Donald W

2013-06-01

This document describes the development of a tool to manage the risk of the transportation of cold food without temperature control. The tool uses predictions from ComBase predictor and builds on the 2009 U.S. Food and Drug Administration Model Food Code and supporting scientific data in the Food Code annex. I selected Salmonella spp. and Listeria monocytogenes as the organisms for risk management. Salmonella spp. were selected because they are associated with a wide variety of foods and grow rapidly at temperatures >17°C. L. monocytogenes was selected because it is frequently present in the food processing environment, it was used in the original analysis contained in the Food Code Annex, and it grows relatively rapidly at temperatures supplier collected as part of this project. The resulting model-based tool will be a useful aid to risk managers and customers of wholesale cash and carry food service suppliers, as well as to anyone interested in assessing and managing the risks posed by holding cold foods out of temperature control in supermarkets, delis, restaurants, cafeterias, and homes.

Food Labels

Science.gov (United States)

... Staying Safe Videos for Educators Search English Español Food Labels KidsHealth / For Teens / Food Labels What's in ... to have at least 95% organic ingredients. Making Food Labels Work for You The first step in ...

Risk analysis of sulfites used as food additives in China.

Science.gov (United States)

Zhang, Jian Bo; Zhang, Hong; Wang, Hua Li; Zhang, Ji Yue; Luo, Peng Jie; Zhu, Lei; Wang, Zhu Tian

2014-02-01

This study was to analyze the risk of sulfites in food consumed by the Chinese people and assess the health protection capability of maximum-permitted level (MPL) of sulfites in GB 2760-2011. Sulfites as food additives are overused or abused in many food categories. When the MPL in GB 2760-2011 was used as sulfites content in food, the intake of sulfites in most surveyed populations was lower than the acceptable daily intake (ADI). Excess intake of sulfites was found in all the surveyed groups when a high percentile of sulfites in food was in taken. Moreover, children aged 1-6 years are at a high risk to intake excess sulfites. The primary cause for the excess intake of sulfites in Chinese people is the overuse and abuse of sulfites by the food industry. The current MPL of sulfites in GB 2760-2011 protects the health of most populations. Copyright © 2014 The Editorial Board of Biomedical and Environmental Sciences. Published by China CDC. All rights reserved.

Safe patient care - safety culture and risk management in otorhinolaryngology.

Science.gov (United States)

St Pierre, Michael

2013-12-13

Safety culture is positioned at the heart of an organization's vulnerability to error because of its role in framing organizational awareness to risk and in providing and sustaining effective strategies of risk management. Safety related attitudes of leadership and management play a crucial role in the development of a mature safety culture ("top-down process"). A type marker for organizational culture and thus a predictor for an organization's maturity in respect to safety is information flow and in particular an organization's general way of coping with information that suggests anomaly. As all values and beliefs, relationships, learning, and other aspects of organizational safety culture are about sharing and processing information, safety culture has been termed "informed culture". An informed culture is free of blame and open for information provided by incidents. "Incident reporting systems" are the backbone of a reporting culture, where good information flow is likely to support and encourage other kinds of cooperative behavior, such as problem solving, innovation, and inter-departmental bridging. Another facet of an informed culture is the free flow of information during perioperative patient care. The World Health Organization's safe surgery checklist" is the most prevalent example of a standardized information exchange aimed at preventing patient harm due to information deficit. In routine tasks mandatory standard operating procedures have gained widespread acceptance in guaranteeing the highest possible process quality. Technical and non-technical skills of healthcare professionals are the decisive human resource for an efficient and safe delivery of patient care and the avoidance of errors. The systematic enhancement of staff qualification by providing training opportunities can be a major investment in patient safety. In recent years several otorhinolaryngology departments have started to incorporate stimulation based team trainings into their

[Safe patient care: safety culture and risk management in otorhinolaryngology].

Science.gov (United States)

St Pierre, M

2013-04-01

Safety culture is positioned at the heart of an organisation's vulnerability to error because of its role in framing organizational awareness to risk and in providing and sustaining effective strategies of risk management. Safety related attitudes of leadership and management play a crucial role in the development of a mature safety culture ("top-down process"). A type marker for organizational culture and thus a predictor for an organizations maturity in respect to safety is information flow and in particular an organization's general way of coping with information that suggests anomaly. As all values and beliefs, relationships, learning, and other aspects of organizational safety culture are about sharing and processing information, safety culture has been termed "informed culture". An informed culture is free of blame and open for information provided by incidents. "Incident reporting systems" are the backbone of a reporting culture, where good information flow is likely to support and encourage other kinds of cooperative behavior, such as problem solving, innovation, and inter-departmental bridging. Another facet of an informed culture is the free flow of information during perioperative patient care. The World Health Organisation's "safe surgery checklist" is the most prevalent example of a standardized information exchange aimed at preventing patient harm due to information deficit. In routine tasks mandatory standard operating procedures have gained widespread acceptance in guaranteeing the highest possible process quality.Technical and non-technical skills of healthcare professionals are the decisive human resource for an efficient and safe delivery of patient care and the avoidance of errors. The systematic enhancement of staff qualification by providing training opportunities can be a major investment in patient safety. In recent years several otorhinolaryngology departments have started to incorporate simulation based team trainings into their curriculum

Safe spaces for youth "At Risk"

DEFF Research Database (Denmark)

Nielsen, Morten Kromann; Wistoft, Karen

as different motivations, strategies and outcomes from participation in the program activities that can be identified in two main trajectories: network building and job training and emerging activist identities engaging youth in food justice issues and movement building in local communities. The research shows...... for learning, democratic participation and citizenship education through farming and gardening. Keywords: Food Systems, Transformative Learning, Youth Empowerment Stream: Food Policies, Politics and Cultures Presentation Type: Paper Presentation in a Themed Session in English Paper: A paper has not yet been...

Aluminium: Food-related health risk assessment of the consumers

Directory of Open Access Journals (Sweden)

О.V. Bagryantseva

2016-03-01

Full Text Available Aluminum is the most abundant metal in the lithosphere, constituting 8 % of the earth's crust. Aluminum enters the food from the various objects of environment such as water, food contact materials (packaging materials, cooking vessels, aluminum-containing food additives. In raw food products the content of aluminum is less than 5.7 mg/kg of the product. Normally, aluminum is not practically found in a human body. However, within the last decade various toxic effects of aluminum on human body have been revealed, and they are able to cause the risk of various diseases. The analysis of the available data has demonstrated that the excessive entry of aluminum in human body with food items is associated first of all with the content of aluminum-containing food additives, as well as with the use of materials and products made of aluminum and its alloys intended for contact with food. High level of aluminum consumption has been also detected among children of all ages. At the same time, today, theprovisional tolerable weekly intake (PTWI of aluminum for children is not established. To reduce negative effect of aluminum on human body it is necessary to: * exclude from the list of Annex 2 of the Technical Regulations of the Customs Union "Requirements for Food Additives, Flavorings and Technological Aids” (TR TS 029/2012 the following food additives – potassium aluminum silicate (E555, bentonite (E558, sodium aluminum silicate (E554, potassium aluminum silicate (E555, calcium aluminum silicate (E556, aluminum silicate (kaolin (E559; * to develop requirements for the aluminum content in food products intended for children nutrition; * to obtain data on aluminum content in food items sold on the domestic market and to assess health risks to consumers.

Safe use of nanomaterials

CERN Multimedia

2013-01-01

The use of nanomaterials  is on the increase worldwide, including at CERN. The HSE Unit has established a safety guideline to inform you of the main requirements for the safe handling and disposal of nanomaterials at CERN.   A risk assessment tool has also been developed which guides the user through the process of evaluating the risk for his or her activity. Based on the calculated risk level, the tool provides a list of recommended control measures.   We would therefore like to draw your attention to: Safety Guideline C-0-0-5 - Safe handling and disposal of nanomaterials; and Safety Form C-0-0-2 - Nanomaterial Risk Assessment   You can consult all of CERN’s safety rules and guidelines here. Please contact the HSE Unit for any questions you may have.   The HSE Unit

The US FDA and animal cloning: risk and regulatory approach.

Science.gov (United States)

Rudenko, Larisa; Matheson, John C

2007-01-01

The Food and Drug Administration's (FDA's) Center for Veterinary Medicine issued a voluntary request to producers of livestock clones not to introduce food from clones or their progeny into commerce until the agency had assessed whether production of cattle, swine, sheep, or goats by somatic cell nuclear transfer (SCNT) posed any unique risks to the animal(s) involved in the process, humans, or other animals by consuming food from those animals, compared with any other assisted reproductive technology (ART) currently in use. Following a comprehensive review, no anomalies were observed in animals produced by cloning that have not also been observed in animals produced by other ARTs and natural mating. Further systematic review on the health of, and composition of meat and milk from, cattle, swine, and goat clones and the progeny of cattle and sheep did not result in the identification of any food-consumption hazards. The agency therefore concluded that food from cattle, swine, and goat clones was as safe to eat as food from animals of those species derived by conventional means. The agency also concluded that food from the progeny of the clone of any species normally consumed for food is as safe to eat as those animals. The article also describes the methodology used by the agency to analyze data and draw these conclusions, the plans the agency has proposed to manage any identified risks, and the risk communication approaches the agency has used.

Acrylamide in Romanian food using HPLC-UV and a health risk assessment.

Science.gov (United States)

Oroian, Mircea; Amariei, Sonia; Gutt, Gheorghe

2015-01-01

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.

Framework for managing mycotoxin risks in the food industry.

Science.gov (United States)

Baker, Robert C; Ford, Randall M; Helander, Mary E; Marecki, Janusz; Natarajan, Ramesh; Ray, Bonnie

2014-12-01

We propose a methodological framework for managing mycotoxin risks in the food processing industry. Mycotoxin contamination is a well-known threat to public health that has economic significance for the food processing industry; it is imperative to address mycotoxin risks holistically, at all points in the procurement, processing, and distribution pipeline, by tracking the relevant data, adopting best practices, and providing suitable adaptive controls. The proposed framework includes (i) an information and data repository, (ii) a collaborative infrastructure with analysis and simulation tools, (iii) standardized testing and acceptance sampling procedures, and (iv) processes that link the risk assessments and testing results to the sourcing, production, and product release steps. The implementation of suitable acceptance sampling protocols for mycotoxin testing is considered in some detail.

Food panics in history: corned beef, typhoid and "risk society".

Science.gov (United States)

Smith, David F

2007-07-01

An outline of the "risk society" thesis of the German social theorist Ulrich Beck is given, and some points that he has taken from food safety examples are discussed. The potential for exploring the viability and utility of the thesis, via a comparative study of historical food safety episodes is illustrated through an account and discussion of the large corned beef-associated typhoid outbreak which occurred in 1964 in Aberdeen, Scotland. The outcome of the Aberdeen affair, in terms of public and political interest in food safety, and impact on the official food safety system, is compared with the outcome and impact of the series of food safety episodes of the 1980s and 1990s. The interactions between the latter episodes and the new food movement, the proactive responses of corporate interests, and the dramatic changes in the food safety regime represented by the formation of the Food Standards Agency in Britain, are contrasted with the relative lack of impact of the Aberdeen outbreak. Despite criticisms of Beck's thesis, this comparative study highlights, in particular, the value of his concept of "subpolitics", and his expectation that the transition to risk society will involve the emergence of new social institutions. Such insights may help orientate epidemiologists and community health specialists who are currently active in food safety and regulation.

Price risk perceptions and management strategies in selected European food supply chains

NARCIS (Netherlands)

Assefa, Tsion T.; Meuwissen, Miranda P.M.; Oude Lansink, Alfons G.J.M.

2017-01-01

Agricultural prices in European food markets have become more volatile over the past decade exposing agribusinesses to risk and uncertainty. This study goes beyond the farm stage and explores through interviews the price risk perceptions and management strategies in multiple stages of the food

Critical review of methods for risk ranking of food related hazards, based on risks for human health

DEFF Research Database (Denmark)

van der Fels-Klerx, H. J.; van Asselt, E. D.; Raley, M.

2018-01-01

This study aimed to critically review methods for ranking risks related to food safety and dietary hazards on the basis of their anticipated human health impacts. A literature review was performed to identify and characterize methods for risk ranking from the fields of food, environmental science......, and the risk ranking method characterized. The methods were then clustered - based on their characteristics - into eleven method categories. These categories included: risk assessment, comparative risk assessment, risk ratio method, scoring method, cost of illness, health adjusted life years, multi......-criteria decision analysis, risk matrix, flow charts/decision trees, stated preference techniques and expert synthesis. Method categories were described by their characteristics, weaknesses and strengths, data resources, and fields of applications. It was concluded there is no single best method for risk ranking...

Challenges to developing countries after joining WTO: risk assessment of chemicals in food

International Nuclear Information System (INIS)

Chen Junshi

2004-01-01

FAO/WHO encourages member countries to develop national food control measures based on risk assessment in order to assure proper protection level to consumers and facilitate fair trade. This is particularly important for developing countries as WTO members because it is clearly stated in the Sanitary and Phytosanitary Measures (SPS) Agreement that: (a) SPS measures should be based on risk assessment techniques developed by relevant international organizations; and (b) Codex standards which is based on risk assessment are regarded as the international norm in trade dispute settlement. When conducting risk assessment on food chemicals (including additives and contaminants) in developing countries, in most cases it is not necessary to conduct their own hazard characterization because the ADIs or PTWIs of food chemicals developed by international expert groups (e.g. JECFA) are universally applicable and also developing countries do not have the resources to repeat those expensive toxicological studies. On the other hand, it is necessary to conduct exposure assessment in developing countries because exposure to food chemicals varies from country to country. This is not only crucial in setting national standards, but also very important for developing countries to participate in the process of developing Codex standards. In addition to food standard development, risk assessment is also useful in setting up priorities in imported food inspection and evaluating the success of various food safety control measures

Challenges to developing countries after joining WTO: risk assessment of chemicals in food.

Science.gov (United States)

Chen, Junshi

2004-05-20

FAO/WHO encourages member countries to develop national food control measures based on risk assessment in order to assure proper protection level to consumers and facilitate fair trade. This is particularly important for developing countries as WTO members because it is clearly stated in the Sanitary and Phytosanitary Measures (SPS) Agreement that: (a) SPS measures should be based on risk assessment techniques developed by relevant international organizations; and (b) Codex standards which is based on risk assessment are regarded as the international norm in trade dispute settlement. When conducting risk assessment on food chemicals (including additives and contaminants) in developing countries, in most cases it is not necessary to conduct their own hazard characterization because the ADIs or PTWIs of food chemicals developed by international expert groups (e.g. JECFA) are universally applicable and also developing countries do not have the resources to repeat those expensive toxicological studies. On the other hand, it is necessary to conduct exposure assessment in developing countries because exposure to food chemicals varies from country to country. This is not only crucial in setting national standards, but also very important for developing countries to participate in the process of developing Codex standards. In addition to food standard development, risk assessment is also useful in setting up priorities in imported food inspection and evaluating the success of various food safety control measures.

78 FR 30929 - Drug Safety and Risk Management Advisory Committee; Notice of Meeting

Science.gov (United States)

2013-05-23

...] Drug Safety and Risk Management Advisory Committee; Notice of Meeting AGENCY: Food and Drug...: Drug Safety and Risk Management Advisory Committee. General Function of the Committee: To provide... (REMS) with elements to assure safe use (ETASU) before its Drug Safety and Risk Management Advisory...

A risk-based classification scheme for genetically modified foods. I: Conceptual development.

Science.gov (United States)

Chao, Eunice; Krewski, Daniel

2008-12-01

The predominant paradigm for the premarket assessment of genetically modified (GM) foods reflects heightened public concern by focusing on foods modified by recombinant deoxyribonucleic acid (rDNA) techniques, while foods modified by other methods of genetic modification are generally not assessed for safety. To determine whether a GM product requires less or more regulatory oversight and testing, we developed and evaluated a risk-based classification scheme (RBCS) for crop-derived GM foods. The results of this research are presented in three papers. This paper describes the conceptual development of the proposed RBCS that focuses on two categories of adverse health effects: (1) toxic and antinutritional effects, and (2) allergenic effects. The factors that may affect the level of potential health risks of GM foods are identified. For each factor identified, criteria for differentiating health risk potential are developed. The extent to which a GM food satisfies applicable criteria for each factor is rated separately. A concern level for each category of health effects is then determined by aggregating the ratings for the factors using predetermined aggregation rules. An overview of the proposed scheme is presented, as well as the application of the scheme to a hypothetical GM food.

It is safe from O-157 and salmonellae. Food hygiene and food irradiation

International Nuclear Information System (INIS)

Ito, Hitoshi

1998-01-01

Despite the improvement of the systems of food hygiene and food distribution on the markets compared with old times, food-borne diseases are increasing and spreading in the world. Food-borne diseases by pathogenic Escherichia coli O-157:H7 are also increasing seriously. Japan has been importing the large amount of foodstuffs which sometimes contaminating with pathogens or parasites. Many types of food-borne diseases have been caused by non-spore forming bacteria such as salmonellae, V. parahaemolyticus, pathogenic E. coli, Campylobacter and Staphylococcus aureus, and these bacteria can inactivate at dose in the range of 1 - 3 kGy in chilled meat. These pathogenic bacteria can also inactivate in the range of 2 - 5 kGy in frozen condition of meat. For the inactivation of Bacillus cereus or Clostridium botulinum, necessary doses should be more than 10 kGy, however, a dose of 3 kGy is also effective to control the growth at storage below 10degC. Food-borne diseases have been caused also by mycotoxins of fungi in Japan. Aflatoxins and sterigmatocystin are carcinogens and are stable to radiation. However, many fungi for responsible to produce mycotoxins are radiation sensitive and should be easily inactivated in the range of 3 - 5 kGy. If moisture content is controlled below 15%, low dose irradiation is also effective in the range of 0.2 - 0.5 kGy to control the growth of fungi and pests in grain or other dried foods. (author)

Risk/Benefit Communication about Food-A Systematic Review of the Literature.

Science.gov (United States)

Frewer, L J; Fischer, A R H; Brennan, M; Bánáti, D; Lion, R; Meertens, R M; Rowe, G; Siegrist, M; Verbeke, W; Vereijken, C M J L

2016-07-26

A systematic review relevant to the following research questions was conducted (1) the extent to which different theoretical frameworks have been applied to food risk/benefit communication and (2) the impact such food risk/benefit communication interventions have had on related risk/benefit attitudes and behaviors. Fifty four papers were identified. The analysis revealed that (primarily European or US) research interest has been relatively recent. Certain food issues were of greater interest to researchers than others, perhaps reflecting the occurrence of a crisis, or policy concern. Three broad themes relevant to the development of best practice in risk (benefit) communication were identified: the characteristics of the target population; the contents of the information; and the characteristics of the information sources. Within these themes, independent and dependent variables differed considerably. Overall, acute risk (benefit) communication will require advances in communication process whereas chronic communication needs to identify audience requirements. Both citizen's risk/benefit perceptions and (if relevant) related behaviors need to be taken into account, and recommendations for behavioral change need to be concrete and actionable. The application of theoretical frameworks to the study of risk (benefit) communication was infrequent, and developing predictive models of effective risk (benefit) communication may be contingent on improved theoretical perspectives.

“Is it Safe?” Risk Perception and Drinking Water in a Vulnerable Population

Directory of Open Access Journals (Sweden)

Nicholas Spence

2012-11-01

Full Text Available Access to safe drinking water is a pressing social policy issue globally. Despite the milestones reached in this area of Canadian public health, marginalized and vulnerable populations, including those founded on racialized identity, such as First Nations, continue to be plagued by accessibility issues. This work sheds new perspective on the issue, arguing for a research and policy focus that is inclusive of risk perception. A model of risk perception of drinking water is developed and tested for First Nations on reserve in Canada using the 2001 Aboriginal Peoples Survey. It is shown that the analytical use of racialized identity advances understanding of risk perception and the environment (water. Moreover, a large degree of heterogeneity within the First Nation population across a number of social determinants of risk perception illustrates the shortcomings of framing the issue in a simplistic manner (First Nation population versus general population. Implications for risk research, including risk communication & management, and policy are provided.

[Regional features of food standards and health risks associated with chemical contamination of food].

Science.gov (United States)

Klepikov, O V; Khatuaev, R O; Istomin, A V; Rumyantseva, L A

In the article there are presented results of a study of the balance of food consumption by the population of the Voronezh region, the assessment of the level of contamination of food products and both carcinogenic and non-carcinogenic and public health risk caused by this contamination. There was evaluated the level of nutrition-dependent diseases. A special feature of this study is a comparative analysis of data obtained during the two five-year periods of 1995-1999 and 2010-2014, that permitted to reveal changes in food consumption, the dynamics of morbidity rate associated with the nutritional factor.

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

NARCIS (Netherlands)

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

2015-01-01

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

Regulating food law : risk analysis and the precautionary principle as general principles of EU food law

NARCIS (Netherlands)

Szajkowska, A.

2012-01-01

In food law scientific evidence occupies a central position. This study offers a legal insight into risk analysis and the precautionary principle, positioned in the EU as general principles applicable to all food safety measures, both national and EU. It develops a new method of looking at these

Consumption of deep-fried foods and risk of prostate cancera,b

Science.gov (United States)

Stott-Miller, Marni; Neuhouser, Marian L.; Stanford, Janet L.

2013-01-01

Background Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. Methods We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate specific antigen level). Results Compared with French fries (OR=1.37; 95% CI, 1.11–1.69), fried chicken (OR=1.30; 95% CI, 1.04–1.62), fried fish (OR=1.32; 95% CI, 1.05–1.66), and doughnuts (OR=1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR=1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR=1.41; 95% CI, 1.04–1.92 for fried fish). Conclusion Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. PMID:23335051

An ‘innovation-cycle framework’ of integrated agricultural knowledge system and innovation for improving farmers’climate change adaptation and risk mitigation capacities

DEFF Research Database (Denmark)

Rahman, Md Zillur

2015-01-01

and the increased risks of safe agricultural food production, sustainable environment and health, it will be unprecedented challenges due to increasing demand for safe food supply for future growing population in Bangladesh. Studies show that producers (farmers) are still lagging behind with lack of necessary...... capacities including shortage of adequate knowledge of understanding in both ‘environmental’ and ‘health’ risks, which are contributing to excessive use of pesticides, fertilizers and agrochemicals for agricultural production, mixing of prohibited or hazardous chemicals with foods and foodstuffs for food...... adulteration, post-harvest preservation, and processing without being sufficiently aware of health and environmental consequences. To address the issue, very little investigations were done to understand how producers’ perception and ignorance of risks are interconnected to the ways of their risky behaviour...

Food-safe modification of stainless steel food processing surfaces to reduce bacterial biofilms.

Science.gov (United States)

Awad, Tarek Samir; Asker, Dalal; Hatton, Benjamin D

2018-06-11

Biofilm formation on stainless steel (SS) surfaces of food processing plants, leading to foodborne illness outbreaks, is enabled by the attachment and confinement within microscale cavities of surface roughness (grooves, scratches). We report Foodsafe Oil-based Slippery Coatings (FOSCs) for food processing surfaces that suppress bacterial adherence and biofilm formation by trapping residual oil lubricant within these surface cavities to block microbial growth. SS surfaces were chemically functionalized with alkylphosphonic acid to preferentially wet a layer of food grade oil. FOSCs reduced the effective surface roughness, the adhesion of organic food residue, and bacteria. FOSCs significantly reduced Pseudomonas aeruginosa biofilm formation on standard roughness SS-316 by 5 log CFU cm-2, and by 3 log CFU cm-2 for mirror-finished SS. FOSCs also enhanced surface cleanability, which we measured by bacterial counts after conventional detergent cleaning. Importantly, both SS grades maintained their anti-biofilm activity after erosion of the oil layer by surface wear with glass beads, which suggests there is a residual volume of oil that remains to block surface cavity defects. These results indicate the potential of such low-cost, scalable approaches to enhance the cleanability of SS food processing surfaces and improve food safety by reducing biofilm growth.

Introduction to Innovative Food Processing and Technology

OpenAIRE

Tokusoglu, Ozlem

2015-01-01

Consumers, the food industry and the regulatory agencies demand the innovative technologies to provide safe and stable foods. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunitie...

[Analysis of main risk factors causing foodborne diseases in food catering business].

Science.gov (United States)

Fan, Yong-xiang; Liu, Xiu-mei; Bao, Yi-dan

2011-06-01

To study main risk factors that cause foodborne diseases in food catering business. Data from references and investigations conducted in food catering units were used to establish models which based on @Risk 4.5 with Monte Carlo method referring to food handling practice model (FHPM) to make risk assessment on factors of food contamination in food catering units. The Beta-Poisson models on dose-response relationship to Salmonella (developed by WHO/FAO and United States Department of Agriculture) and Vibrio parahaemolyticus (developed by US FDA) were used in this article to analyze the dose-response relationship of pathogens. The average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96 × 10(-4) which was 1/2800 of the food under non-refrigeration (the average probability of food poisoning was 0.35 at room temperature 25°C). The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage (6.79 × 10(-3)). The average probability by consuming contaminated meat without fully cooking was 1.71 × 10(-4) which was 100 times of consuming fully cooked meat (1.88 × 10(-6)). The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence. The primary contamination level, storage temperature and time, cooking process and cross contamination are important factors of catering food safety.

Food intake and the risk of endometrial endometrioid adenocarcinoma in Japanese women.

Science.gov (United States)

Takayama, Shin; Monma, Yasutake; Tsubota-Utsugi, Megumi; Nagase, Satoru; Tsubono, Yoshitaka; Numata, Takehiro; Toyoshima, Masafumi; Utsunomiya, Hiroki; Sugawara, Junichi; Yaegashi, Nobuo

2013-01-01

The present study examined the association between food intake and endometrial cancer restricted to endometrial endometrioid adenocarcinoma (EEA) using a case-control study in Japanese women. One hundred sixty-one cases and 380 controls who completed a questionnaire regarding demographic, lifestyle, and food frequency questionnaire were analyzed. Odds ratio (OR) between selected food intakes and EEA were calculated by logistic regression analysis. After adjustment putative confounding factors, the higher intakes of vegetables [odds ratio (OR) = 0.47, 95% confidence interval (CI) = 0.26-0.83], peanuts (OR = 0.48, CI = 0.27-0.86), fish (OR = 0.52, CI = 0.29-0.93), boiled egg (OR = 0.24, CI = 0.33-0.92), instant noodles (OR = 1.94, CI = 1.12-3.34), instant food items (OR = 2.21, CI = 1.31-3.74), and deep-fried foods (OR = 2.87, CI = 1.58-5.21) were associated with a risk for EEA. The inverse association with a risk of EEA was also seen in higher intakes (g/1000 kcal) for vegetables (0.45, CI = 0.25-0.81) and fish (0.53, CI = 0.30-0.94) as compare to lower intake. Higher intake of vegetables, peanuts, fish, and boiled egg was associated with a reduced risk for EEA, whereas instant noodles, instant food items, and deep-fried foods was associated with an increased risk for EAA as compared to lower levels of intake.

"The Dose Makes the Poison": Informing Consumers About the Scientific Risk Assessment of Food Additives.

Science.gov (United States)

Bearth, Angela; Cousin, Marie-Eve; Siegrist, Michael

2016-01-01

Intensive risk assessment is required before the approval of food additives. During this process, based on the toxicological principle of "the dose makes the poison,ˮ maximum usage doses are assessed. However, most consumers are not aware of these efforts to ensure the safety of food additives and are therefore sceptical, even though food additives bring certain benefits to consumers. This study investigated the effect of a short video, which explains the scientific risk assessment and regulation of food additives, on consumers' perceptions and acceptance of food additives. The primary goal of this study was to inform consumers and enable them to construct their own risk-benefit assessment and make informed decisions about food additives. The secondary goal was to investigate whether people have different perceptions of food additives of artificial (i.e., aspartame) or natural origin (i.e., steviolglycoside). To attain these research goals, an online experiment was conducted on 185 Swiss consumers. Participants were randomly assigned to either the experimental group, which was shown a video about the scientific risk assessment of food additives, or the control group, which was shown a video about a topic irrelevant to the study. After watching the video, the respondents knew significantly more, expressed more positive thoughts and feelings, had less risk perception, and more acceptance than prior to watching the video. Thus, it appears that informing consumers about complex food safety topics, such as the scientific risk assessment of food additives, is possible, and using a carefully developed information video is a successful strategy for informing consumers. © 2015 Society for Risk Analysis.

Toward safer food: perspectives on risk and priority setting

National Research Council Canada - National Science Library

Hoffmann, Sandra; Taylor, Michael R

2005-01-01

... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Richard A. Merrill PART II Risks and Resources to Reduce Them Linking Illnesses to Foods: A Conceptual Framework . . . . . . . . . . . . . Robert V. Tauxe...

Outrage Factors in Government Press Releases of Food Risk and Their Influence on News Media Coverage.

Science.gov (United States)

Ju, Youngkee; Lim, Jeongsub; Shim, Minsun; You, Myoungsoon

2015-08-01

An appropriate level of risk perception should be a critical issue in modern "risk society." There have been many studies on the influences on risk perception. This study investigates whether risk communication scholar Dr. Peter Sandman's outrage factors intensify journalistic attention to health risks from food consumption. A content analysis of a health institution's press releases was conducted to examine 15 outrage factors of food risks conveyed in the governmental risk communication. In addition, the news stories covering the food risks informed by the press releases were calculated to evaluate the relation between outrage factors of a risk and the number of news stories covering the risk. Results showed that controllability was the most salient outrage factor, followed by trust, voluntariness, familiarity, and human origin; the greater the outrage score of a risk, the more news stories of the risk. For individual outrage factors, a risk with an implication of catastrophic potential was associated with an increase of news stories. Food providers' distrustful behaviors also influenced journalistic attention to the food risks. The implication of the findings to health message designers is discussed.

Functional foods for dyslipidaemia and cardiovascular risk prevention.

Science.gov (United States)

Sirtori, Cesare R; Galli, Claudio; Anderson, James W; Sirtori, Elena; Arnoldi, Anna

2009-12-01

A food can be regarded as 'functional' if it can demonstrate a beneficial efficacy on one or more target functions in the body in a convincing way. Beyond adequate nutritional qualities, functional foods should either improve the state of health and wellbeing and/or reduce the risk of disease. Functional foods that are marketed with claims of heart disease reduction focus primarily on the major risk factors, i.e. cholesterol, diabetes and hypertension. Some of the most innovative products are designed to be enriched with 'protective' ingredients, believed to reduce risk. They may contain, for example, soluble fibre (from oat and psyllium), useful both for lowering cholesterol and blood pressure, or fructans, effective in diabetes. Phytosterols and stanols lower LDL-cholesterol in a dose-dependent manner. Soya protein is more hypocholesterolaemic in subjects with very high initial cholesterol and recent data indicate also favourable activities in the metabolic syndrome. n-3 Fatty acids appear to exert significant hypotriacylglycerolaemic effects, possibly partly responsible for their preventive activity. Dark chocolate is gaining much attention for its multifunctional activities, useful both for the prevention of dyslipidaemia as well as hypertension. Finally, consensus opinions about tea and coffee have not emerged yet, and the benefits of vitamin E, garlic, fenugreek and policosanols in the management of dyslipidaemia and prevention of arterial disease are still controversial.

From food production to food security: developing interdisciplinary, regional-level research

NARCIS (Netherlands)

Ingram, J.S.I.

2011-01-01

Food security is a condition whereby “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO World Food Summit, 1996). Globally, food production has kept

Authentication of food allergen quality by physicochemical and immunological methods

DEFF Research Database (Denmark)

Sancho, A I; Hoffmann-Sommergruber, K; Alessandri, S

2010-01-01

Purified allergens are required to detect cross-contamination with other allergenic foods and to understand allergen interaction with other components of the food matrix. Pure allergens are also used for the diagnosis and treatment of food allergies. For example, serological methods are being...... developed to improve the quality of diagnosis, and to reduce the need for food challenge tests. In addition, recombinant allergens are being evaluated as candidate vaccines for safe and efficacious specific immunotherapy. Pure allergens are indispensable as reference materials for the calibration...... and standardization of methods between different laboratories and operators for risk assessment in the food industry. Therefore, there is a need for well-defined purified food allergens. In this context, a panel of 46 food allergens from plant and animal sources has been purified, from either the food sources...

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.

Soy food intake and risk of gastric cancer: A dose-response meta-analysis of prospective studies.

Science.gov (United States)

Weng, Ke-Gui; Yuan, Ya-Ling

2017-08-01

Epidemiological studies were inconsistent on the association between soy food intake and risk of gastric cancer (GC). This study aimed to determine the role of soy food intake in the development of GC.A systematic search was conducted in PubMed and Web of Science to identify all relevant studies. Study-specific relative risks (RRs) and 95% confidence intervals (CIs) were pooled using a random-effects model, and the dose-response relationship between soy food intake and GC risk was also assessed.Thirteen prospective studies were identified with a total of 517,106 participants and 5800 cases. Among 11 types of soy food, high intake of total soy food (the highest vs the lowest category: RR: 0.78, 95% CI: 0.62-0.98) and nonfermented soy food (RR: 0.63, 95% CI: 0.50-0.79) were inversely associated with GC risk, while high intake of miso soup was associated with the risk in male (RR: 1.17, 95% CI: 1.02-1.36). In dose-response meta-analysis, total soy food intake (0-150 g/day) showed no significant association with GC risk, while high intake of nonfermented soy food was inversely related, especially an intake of more than 100 g/day. In male, miso soup intake (1-5 cups/day) was significantly associated with GC risk.High intake of nonfermented soy food might reduce the risk of GC, while miso soup intake might increase the risk in male.

78 FR 78063 - Appendix 4 to Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for...

Science.gov (United States)

2013-12-24

... small or very small businesses that are engaged only in specific types of on-farm food production... Vol. 78 Tuesday, No. 247 December 24, 2013 Part IV Department of Health and Human Services Food... Risk of Activity/ Food Combinations for Activities (Outside the Farm Definition) Conducted in a...

Microbial risk assessment of Vibrio spp. in seafood products in Mexico

Directory of Open Access Journals (Sweden)

Karla M López-Hernández

2014-05-01

Full Text Available Food-borne diseases are among the major public health problems that currently exist. Microbiological risk assessment is a process used to evaluate the hidden hazards in food, the likelihood of exposure to these hazards and their impact on public health. Risk assessment is performed in four steps: hazard identification, hazard characterization, assessment of exposure and risk characterization. According to the process/response microbial risk assessment is classified in two categories, qualitative and quantitative. The aim of this review is to underline the importance of implementing assessments in seafood that is usually consumed raw, strengthening access to good quality and safe food for the consumer’s benefit and to stress the necessity of microbiological risks assessments in Mexico.

Bioavailability as an issue in risk assessment and management of food cadmium: A review

Energy Technology Data Exchange (ETDEWEB)

Reeves, Philip G. [U.S. Department of Agriculture, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND 58203 (United States)], E-mail: philip.reeves@ars.usda.gov; Chaney, Rufus L. [U.S. Department of Agriculture, Agricultural Research Service, Environmental Management and Byproduct Utilization Lab, Animal and Natural Resources Institute, Henry A. Wallace Beltsville Agricultural Research Center, Beltsville, MD 20705 (United States)

2008-07-15

The bioavailability of cadmium (Cd) from food is an important determinant of the potential risk of this toxic element. This review summarizes the effects of marginal deficiencies of the essential nutrients zinc (Zn), iron (Fe), and calcium (Ca) on the enhancement of absorption and organ accumulation and retention of dietary Cd in laboratory animals. These marginal deficiencies enhanced Cd absorption as much as ten-fold from diets containing low Cd concentrations similar to that consumed by some human populations, indicating that people who are nutritionally marginal with respect to Zn, Fe, and Ca are at higher risk of Cd disease than those who are nutritionally adequate. Results from these studies also suggest that the bioavailability of Cd is different for different food sources. This has implications for the design of food safety rules for Cd in that if the dietary source plays such a significant role in the risk of Cd, then different foods would require different Cd limits. Lastly, the importance of food-level exposures of Cd and other potentially toxic elements in the study of risk assessment are emphasized. Most foods contain low concentrations of Cd that are poorly absorbed, and it is neither relevant nor practical to use toxic doses of Cd in experimental diets to study food Cd risks. A more comprehensive understanding of the biochemistry involved in the bioavailability of Cd from foods would help resolve food safety questions and provide the support for a badly needed advance in international policies regarding Cd in crops and foods.

A risk-based classification scheme for genetically modified foods. III: Evaluation using a panel of reference foods.

Science.gov (United States)

Chao, Eunice; Krewski, Daniel

2008-12-01

This paper presents an exploratory evaluation of four functional components of a proposed risk-based classification scheme (RBCS) for crop-derived genetically modified (GM) foods in a concordance study. Two independent raters assigned concern levels to 20 reference GM foods using a rating form based on the proposed RBCS. The four components of evaluation were: (1) degree of concordance, (2) distribution across concern levels, (3) discriminating ability of the scheme, and (4) ease of use. At least one of the 20 reference foods was assigned to each of the possible concern levels, demonstrating the ability of the scheme to identify GM foods of different concern with respect to potential health risk. There was reasonably good concordance between the two raters for the three separate parts of the RBCS. The raters agreed that the criteria in the scheme were sufficiently clear in discriminating reference foods into different concern levels, and that with some experience, the scheme was reasonably easy to use. Specific issues and suggestions for improvements identified in the concordance study are discussed.

[Food-drug interactions: an underestimated risk].

Science.gov (United States)

Sönnichsen, A C; Donner-Banzhoff, N; Baum, E

2005-11-03

With only few exceptions, administration of medicaments should, in principle, be independent of food intake (at least half an hour before or two hours after eating). This ensures uniform and assessable bioavailability. However, it also entails the risk that the patient is more likely to forget to take medication postponed to 2 hours after a meal, than when it is directly coupled to a meal. Certain foodstuffs or food constituents, such as, for example, grapefruit, Seville orange juice, red wine, alcoholic drinks in general, or large quantities of caffeine and garlic should be avoided during drug treatment. In addition, specific interactions with certain drugs must also be taken into account (e.g. MAO inhibitors and tyramine, curamine and vitamin K).

The Rise of the Food Risk Society and the Changing Nature of the Technological Treadmill

Directory of Open Access Journals (Sweden)

Lioudmila Chatalova

2016-06-01

Full Text Available Economic development of transition and developed countries is associated with increasingly unhealthy dietary habits among low-income population segments. Drawing on Ulrich Beck’s sociological theory of risk society, the present research note calls attention to the positive relation between national economic development and food risks that result in the rise of food-related diseases and healthcare costs. On this basis, we argue that the knowledge-intensive agribusiness may translate Cochrane’s technological treadmill into Beck’s risk treadmill that shifts a growing share of food-related healthcare costs from producers toward consumers, state, and the healthcare system. This argument motivates a novel research program dealing with the “food risk treadmill” that emerges in response to modern farming and agribusiness practices. Awareness of the food risk treadmill may help to streamline the development of agricultural science and to prevent it from being excessively dominated by the agricultural and food industry.

Differences in perception of risk between people who have and have not experienced Salmonella food poisoning.

Science.gov (United States)

Parry, Sharon M; Miles, Susan; Tridente, Ascanio; Palmer, Stephen R

2004-02-01

It is believed that food hygiene precautions in domestic kitchens are an important strategy in efforts to reduce the incidence of sporadic food poisoning, but recent research has shown that people who have suffered food poisoning handle the same types of foods and adopt similar food hygiene precautions in their kitchens to the rest of the population. This suggests the need to examine other factors. A case-control study of sporadic Salmonella food poisoning was conducted to investigate several domestic kitchen risk factors. Measures of perception of risk, knowledge, and control associated with food poisoning in case and control respondents are reported here. It was found that perceived personal risk from food poisoning in the home was less than perceived risk to other people. In contrast, ratings of personal knowledge about food poisoning and personal control over food poisoning in the home were seen to be greater than other people's knowledge and control. There were no differences between the cases and the controls in their ratings of knowledge about food poisoning or their control over food poisoning. However, cases perceived their personal risk from food poisoning to be higher than controls. Both case and control samples exhibited optimistic bias but this was reduced in the case sample, suggesting that experience with food poisoning may reduce optimistic bias.

A study on current risk assessments and guidelines on the use of food animal products derived from cloned animals.

Science.gov (United States)

Hur, Sun Jin

2017-10-01

The author widely surveyed and analyzed the food safety issues, ethical issues, permits, and approval of animal products from animals cloned by somatic cell nuclear transfer worldwide. As a result of a 2-year survey, the author found that there is no evidence that meat and milk derived from cloned animals or their progeny pose a risk to food safety in terms of genotoxicity, adverse reproductive effects, or allergic reactions. Most countries have not approved meat and milk derived from cloned animals, and their progeny are entering the food supply. To establish the guidelines, the author suggests four principles of safety assessment for meat and milk derived from cloned animals. The four main principles for safety assessment are similarities of chemical composition, adverse reproductive effects, genotoxicity, and allergic reactions under the influence of meat and milk from cloned animals and noncloned counterparts. This principle means that meat and milk derived from a cloned animal are safe if there are no differences in the four safety assessments of meat and milk between cloned animal's progeny and noncloned counterparts. Copyright © 2017 Elsevier Ltd. All rights reserved.

Quality of Life Programme--food, nutrition, and health--projects promotion.

Science.gov (United States)

Boenke, A

2001-03-01

The EC Quality of Life Programme (QoL), Key Action 1--Food, Nutrition & Health aims at providing a healthy, safe, and high-quality food supply leading to reinforced consumer's confidence in the safety of the European food. Key Action 1 is currently supporting several European projects investigating analytical methods for food control including sensors, risk analysis, and food safety standardisation. Their objectives range from the development and validation of prevention strategies for mycotoxin formation via the development of a communication platform for Genetically Modified Organisms (GMO), validation and standardisation of diagnostic Polymerase Chain Reaction (PCR) for food-borne pathogens, up to the evaluation of the potential cancer-preventing activity of pro- and pre-biotic ("SYNBIOTIC") combinations in human volunteers. This paper also informs on future research needs in food safety.

[Food and health risks: views on healthy food and food consumption practices among middle-class women and men in the Metropolitan Area of Buenos Aires].

Science.gov (United States)

Freidin, Betina

2016-01-01

In this article we analyze notions about healthy food and the perceptions of risks related to industrialized foodstuffs within a group of young and middle-aged females and males who belong to the middle class and live in the Metropolitan Area of Buenos Aires. Data come from eight focus groups that were carried out in 2013. The study shows that the participants of the focus group have incorporated scientific-nutritional knowledge into their conceptions of healthy food. However, few discuss the risks of industrialized food beyond the growing public attention regarding trans fats and salt content. Although organic foods are positively valued, participants object to their high cost and the location of their commercialization. We show how in their food practices, the participants of the focus groups weigh their concern about health against other priorities such as costs, convenience, aesthetics, pleasure and sociability.

Arsenic and lead in foods: a potential threat to human health in Bangladesh.

Science.gov (United States)

Islam, Md Saiful; Ahmed, Md Kawser; Habibullah-Al-Mamun, Md; Islam, Kazi Nazrul; Ibrahim, Md; Masunaga, Shigeki

2014-01-01

The non-carcinogenic and carcinogenic risk of arsenic and lead to adults and children via daily dietary intake of food composites in Bangladesh was estimated. The target hazard quotients (THQs), hazard index (HI) and target carcinogenic risk (TR) were calculated to evaluate the non-carcinogenic and carcinogenic health risk from arsenic and lead. Most of the individual food composites contain a considerable amount of arsenic and lead. The highest mean concentrations of arsenic were found in cereals (0.254 mg kg⁻¹ fw) and vegetables (0.250 mg kg⁻¹ fw), and lead in vegetables (0.714 mg kg⁻¹ fw) and fish (0.326 mg kg⁻¹ fw). The results showed the highest THQs of arsenic in cereals and lead in vegetables for both adults and children which exceeded the safe limit (> 1) indicating that cereals and vegetables are the main food items contributing to the potential health risk. The estimated TR from ingesting dietary arsenic and lead from most of the foods exceeded 10⁻⁶, indicating carcinogenic risks for all adult people of the study area.

Food Process Engineering

DEFF Research Database (Denmark)

Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

Association between activity space exposure to food establishments and individual risk of overweight.

Directory of Open Access Journals (Sweden)

Yan Kestens

Full Text Available Environmental exposure to food sources may underpin area level differences in individual risk for overweight. Place of residence is generally used to assess neighbourhood exposure. Yet, because people are mobile, multiple exposures should be accounted for to assess the relation between food environments and overweight. Unfortunately, mobility data is often missing from health surveys. We hereby test the feasibility of linking travel survey data with food listings to derive food store exposure predictors of overweight among health survey participants.Food environment exposure measures accounting for non-residential activity places (activity spaces were computed and modelled in Montreal and Quebec City, Canada, using travel surveys and food store listings. Models were then used to predict activity space food exposures for 5,578 participants of the Canadian Community Health Survey. These food exposure estimates, accounting for daily mobility, were used to model self-reported overweight in a multilevel framework. Median Odd Ratios were used to assess the proportion of between-neighborhood variance explained by such food exposure predictors.Estimates of food environment exposure accounting for both residential and non-residential destinations were significantly and more strongly associated with overweight than residential-only measures of exposure for men. For women, residential exposures were more strongly associated with overweight than non-residential exposures. In Montreal, adjusted models showed men in the highest quartile of exposure to food stores were at lesser risk of being overweight considering exposure to restaurants (OR = 0.36 [0.21-0.62], fast food outlets (0.48 [0.30-0.79], or corner stores (0.52 [0.35-0.78]. Conversely, men experiencing the highest proportion of restaurants being fast-food outlets were at higher risk of being overweight (2.07 [1.25-3.42]. Women experiencing higher residential exposures were at lower risk of overweight

Risk assessment of flavouring substances used in foods

DEFF Research Database (Denmark)

Norby, Karin; Beltoft, Vibe Meister; Greve, Krestine

2006-01-01

not to present a safety concern, have been specified. In the project a very comprehensive database (the FLAVIS database) has been developed for the evaluation. It compiles information on the about 2800 flavouring substances used in Europe: specifications, structural class, food categories used in, intake data......The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids...... and materials in contact with food. The regulatory background for the work is found in the European Parliament and Council Regulation No. 2232/96 laying down a procedure for the establishment of a list of flavouring substances the use of which will be authorised to the exclusion of all others in the EU...

Prospective cohort study of soy food intake and colorectal cancer risk in women.

Science.gov (United States)

Yang, Gong; Shu, Xiao-Ou; Li, Honglan; Chow, Wong-Ho; Cai, Hui; Zhang, Xianglan; Gao, Yu-Tang; Zheng, Wei

2009-02-01

Soy and some of its constituents, such as isoflavones, have been shown to have cancer-inhibitory activities in experimental studies. Data from epidemiologic studies linking usual soy food intake with colorectal cancer are limited and inconsistent. The objective was to investigate whether soy food intake is associated with colorectal cancer risk. We prospectively examined 68,412 women aged 40-70 y and free of cancer and diabetes at enrollment. Usual soy food intake was assessed at baseline (1997-2000) and reassessed during the first follow-up (2000-2002) through in-person interviews with a validated food-frequency questionnaire. We excluded the first year of observation to minimize lifestyle changes related to preclinical disease. During a mean follow-up of 6.4 y, 321 incident colorectal cancer cases were identified. After adjustment for potential confounding factors, total soy food intake was inversely associated with colorectal cancer risk. Each 5-g/d increment in intake of soy foods as assessed by dry weight [equivalent to approximately 1 oz (28.35 g) tofu/d] was associated with an 8% reduction in risk (95% CI: 3%, 14%). Women in the highest tertile of intake had a multivariate relative risk of 0.67 (95% CI: 0.49, 0.90) compared with those in the lowest tertile (P for trend = 0.008). This inverse association was primarily confined to postmenopausal women. Similar results were also found for intakes of soy protein and isoflavones. This prospective study suggests that consumption of soy foods may reduce the risk of colorectal cancer in postmenopausal women.

Safer food means food irradiation

International Nuclear Information System (INIS)

Steele, J.H.

2000-01-01

In this article the author presents the sanitary advantages that are brought by food irradiation. OMS experts state that this technique is safe and harmless for any average global dose between 10 KGy and 100 KGy. Whenever a seminar is held on the topic, it is always concluded that food irradiation should be promoted and favoured. In France food irradiation is authorized for some kinds of products and exceptionally above a 10 KGy dose. Historically food irradiation has been hampered in its development by its classification by American Authorities as food additives in 1958 (Delanay clause). The author draws a parallel between food irradiation and pasteurization or food deep-freezing in their beginnings. (A.C.)

International trade standards for commodities and products derived from animals: the need for a system that integrates food safety and animal disease risk management.

Science.gov (United States)

Thomson, G R; Penrith, M-L; Atkinson, M W; Thalwitzer, S; Mancuso, A; Atkinson, S J; Osofsky, S A

2013-12-01

A case is made for greater emphasis to be placed on value chain management as an alternative to geographically based disease risk mitigation for trade in commodities and products derived from animals. The geographic approach is dependent upon achievement of freedom in countries or zones from infectious agents that cause so-called transboundary animal diseases, while value chain-based risk management depends upon mitigation of animal disease hazards potentially associated with specific commodities or products irrespective of the locality of production. This commodity-specific approach is founded on the same principles upon which international food safety standards are based, viz. hazard analysis critical control points (HACCP). Broader acceptance of a value chain approach enables animal disease risk management to be combined with food safety management by the integration of commodity-based trade and HACCP methodologies and thereby facilitates 'farm to fork' quality assurance. The latter is increasingly recognized as indispensable to food safety assurance and is therefore a pre-condition to safe trade. The biological principles upon which HACCP and commodity-based trade are based are essentially identical, potentially simplifying sanitary control in contrast to current separate international sanitary standards for food safety and animal disease risks that are difficult to reconcile. A value chain approach would not only enable more effective integration of food safety and animal disease risk management of foodstuffs derived from animals but would also ameliorate adverse environmental and associated socio-economic consequences of current sanitary standards based on the geographic distribution of animal infections. This is especially the case where vast veterinary cordon fencing systems are relied upon to separate livestock and wildlife as is the case in much of southern Africa. A value chain approach would thus be particularly beneficial to under-developed regions of

Guest editorial, special issue on new food processing technologies and food safety

Science.gov (United States)

The microflora of foods is very significant to food producers, processors and consumers and the food manufacturers including distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contam...

Toward safer food: perspectives on risk and priority setting

National Research Council Canada - National Science Library

Hoffmann, Sandra; Taylor, Michael R

2005-01-01

... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii ix 1. 2. 3. 4. 5. PART I Framing the Design Problem Getting to Risk-Based Food Safety Regulatory Management: Lessons from Federal Environmental Policy...

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

Science.gov (United States)

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

2013-03-01

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

Global Hotspots of Conflict Risk between Food Security and Biodiversity Conservation

OpenAIRE

Molotoks, Amy; Dawson, Terence Peter

2017-01-01

The global challenges of food security and biodiversity are rarely addressed together, though recently there has been an increasing awareness that the two issues are closely related. The majority of land available for agriculture is already used for food production, but despite the productivity gains, one in nine people worldwide are classified as food insecure. There is an increasing risk that addressing food insecurity through methods such as agricultural expansion orintensification could l...

The practice and perception of precautionary allergen labelling by the Australasian food manufacturing industry.

Science.gov (United States)

Zurzolo, G A; Peters, R L; Koplin, J J; de Courten, M; Mathai, M L; Tye-Din, J A; Tang, M L K; Campbell, D E; Ponsonby, A-L; Prescott, S L; Gurrin, L; Dharmage, S C; Allen, K J

2017-07-01

The precautionary allergen labelling (PAL) and Voluntary Incidental Trace Allergen Labelling (VITAL ® ) tools were designed by industry to assist consumers with selecting safe foods for consumption. However, a sizeable proportion of food products bear no label, and it is unclear whether these products are free from allergens and therefore safe to consume or have simply not undergone a risk assessment and therefore remain unlabelled for that reason. To assess the prevalence of unlabelled products that have undergone a risk assessment process and to examine the factors influencing industry's uptake of the VITAL ® process. A web-based questionnaire was distributed to Australasian food and grocery manufacturers. One hundred and thirty-seven Australasian manufacturers were contacted, and 59 questionnaires were returned (response rate: 43%). The respondents represented 454 different manufacturing sites. Manufacturers reported that 23% (95% CI 19-28) of products (n=102/434) that had been through the VITAL ® risk assessment process had no PAL statement on the label. 34% (95% CI 30-38), (n=204/600) of products that had undergone another (non-VITAL ® ) risk assessment process had no PAL statement. In examining the factors that influenced industry's uptake of the VITAL ® process, 25 manufacturers reported on factors that influenced the uptake of the VITAL ® process, 76% (CI 95% 55-91) reported that VITAL ® was an effective tool because it was based on science; 52% (CI 95% 31-72) reported that it was too time-consuming and 36% (CI 95% 18-57) identified a concern with it not being endorsed by the government. Currently, we estimate that at least 30% of products may have been through a risk assessment process and yet bear no PAL statement on the label. Permissive labelling could be incorporated onto these products if they have been assessed to be safe for consumption. © 2017 John Wiley & Sons Ltd.

Food panics in history: corned beef, typhoid and “risk society”

Science.gov (United States)

Smith, David F

2007-01-01

An outline of the “risk society” thesis of the German social theorist Ulrich Beck is given, and some points that he has taken from food safety examples are discussed. The potential for exploring the viability and utility of the thesis, via a comparative study of historical food safety episodes is illustrated through an account and discussion of the large corned beef‐associated typhoid outbreak which occurred in 1964 in Aberdeen, Scotland. The outcome of the Aberdeen affair, in terms of public and political interest in food safety, and impact on the official food safety system, is compared with the outcome and impact of the series of food safety episodes of the 1980s and 1990s. The interactions between the latter episodes and the new food movement, the proactive responses of corporate interests, and the dramatic changes in the food safety regime represented by the formation of the Food Standards Agency in Britain, are contrasted with the relative lack of impact of the Aberdeen outbreak. Despite criticisms of Beck's thesis, this comparative study highlights, in particular, the value of his concept of “subpolitics”, and his expectation that the transition to risk society will involve the emergence of new social institutions. Such insights may help orientate epidemiologists and community health specialists who are currently active in food safety and regulation. PMID:17568045

Food diversity in infancy and the risk of childhood asthma and allergies.

Science.gov (United States)

Nwaru, Bright I; Takkinen, Hanna-Mari; Kaila, Minna; Erkkola, Maijaliisa; Ahonen, Suvi; Pekkanen, Juha; Simell, Olli; Veijola, Riitta; Ilonen, Jorma; Hyöty, Heikki; Knip, Mikael; Virtanen, Suvi M

2014-04-01

Recently, the bacterial diversity of the intestinal flora and the diversity of various environmental factors during infancy have been linked to the development of allergies in childhood. Food is an important environmental exposure, but the role of food diversity in the development of asthma and allergies in childhood is poorly defined. We studied the associations between food diversity during the first year of life and the development of asthma and allergies by age 5 years. In a Finnish birth cohort we analyzed data on 3142 consecutively born children. We studied food diversity at 3, 4, 6, and 12 months of age. Asthma, wheeze, atopic eczema, and allergic rhinitis were measured by using the International Study of Asthma and Allergies in Childhood questionnaire at age 5 years. By 3 and 4 months of age, food diversity was not associated with any of the allergic end points. By 6 months of age, less food diversity was associated with increased risk of allergic rhinitis but not with the other end points. By 12 months of age, less food diversity was associated with increased risk of any asthma, atopic asthma, wheeze, and allergic rhinitis. Less food diversity during the first year of life might increase the risk of asthma and allergies in childhood. The mechanisms for this association are unclear, but increased dietary antigen exposure might contribute to this link. Copyright © 2014 American Academy of Allergy, Asthma & Immunology. Published by Mosby, Inc. All rights reserved.

Observation of High School Students' Food Handling Behaviors: Do They Improve following a Food Safety Education Intervention?

Science.gov (United States)

Diplock, Kenneth J; Dubin, Joel A; Leatherdale, Scott T; Hammond, David; Jones-Bitton, Andria; Majowicz, Shannon E

2018-06-01

Youth are a key audience for food safety education. They often engage in risky food handling behaviors, prepare food for others, and have limited experience and knowledge of safe food handling practices. Our goal was to investigate the effectiveness of an existing food handler training program for improving safe food handling behaviors among high school students in Ontario, Canada. However, because no schools agreed to provide control groups, we evaluated whether behaviors changed following delivery of the intervention program and whether changes were sustained over the school term. We measured 32 food safety behaviors, before the intervention and at 2-week and 3-month follow-up evaluations by in-person observations of students ( n = 119) enrolled in grade 10 and 12 Food and Nutrition classes ( n = 8) and who individually prepared recipes. We examined within-student changes in behaviors across the three time points, using mixed effects regression models to model trends in the total food handling score (of a possible 32 behaviors) and subscores for "clean" (17 behaviors), "separate" (14 behaviors), and "cook" (1 behavior), adjusting for student characteristics. At baseline, students ( n = 108) averaged 49.1% (15.7 of 32 behaviors; standard deviation = 5.8) correct food handling behaviors, and only 5.5% (6) of the 108 students used a food thermometer to check the doneness of the chicken (the "cook" behavior). All four behavior score types increased significantly ∼2 weeks postintervention and remained unchanged ∼3 months later. Student characteristics (e.g., having taken a prior food handling course) were not significant predictors of the total number of correctly performed food handling behaviors or of the "clean" or "separate" behaviors, working or volunteering in a food service establishment was the only characteristic significantly associated with food thermometer use (i.e., "cook"). Despite the significant increase in correct behaviors, students continued to

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.

Food wastes as fish feeds for polyculture of low-trophic-level fish: bioaccumulation and health risk assessments of heavy metals in the cultured fish.

Science.gov (United States)

Cheng, Zhang; Lam, Cheung-Lung; Mo, Wing-Yin; Nie, Xiang-Ping; Choi, Wai-Ming; Man, Yu-Bon; Wong, Ming-Hung

2016-04-01

The major purpose of this study was to use different types of food wastes which serve as the major sources of protein to replace the fish meal used in fish feeds to produce quality fish. Two types of food waste-based feed pellets FW A (with cereals) and FW B (with cereals and meat products) and the commercial feed Jinfeng® were used to culture fingerlings of three low-trophic-level fish species: bighead carp, grass carp, and mud carp (in the ratio of 1:3:1) for 1 year period in the Sha Tau Kok Organic Farm in Hong Kong. Heavy metal concentrations in all of the fish species fed with food waste pellets and commercial pellets in Sha Tau Kok fish ponds were all below the local and international maximum permissible levels in food. Health risk assessments indicated that human consumption of the fish fed with food waste feed pellets was safe for the Hong Kong residents. The present results revealed that recycling of food waste for cultivating low-trophic-level fish (mainly herbivores and detritus feeders) is feasible, and at the same time will ease the disposal pressure of food waste, a common problem of densely populated cities like Hong Kong.

Approach to evaluation and management of a patient with multiple food allergies.

Science.gov (United States)

Bird, J Andrew

2016-01-01

Diagnosing food allergy is often challenging, and validated testing modalities are mostly limited to immunoglobulin E (IgE)-mediated reactions to foods. Use of food-specific IgE tests and skin prick tests in individuals without a history that supports an IgE-mediated reaction to the specific food being tested diminishes the predictive capabilities of the test. To review the literature regarding evaluation of patients with a concern for multiple food allergies and to demonstrate an evidence-based approach to diagnosis and management. A literature search was performed and articles identified as relevant based on the search terms "food allergy," "food allergy diagnosis," "skin prick test," "serum IgE test," "oral food challenge", and "food allergy management." Patients at risk of food allergy are often misdiagnosed and appropriate evaluation of patients with concern for food allergy includes taking a thorough diet history and reaction history, performing specific tests intentionally and when indicated, and conducting an oral food challenge in a safe environment by an experienced provider when test results are inconclusive. An evidence-based approach to diagnosing and managing a patient at risk of having a life-threatening food allergy is reviewed.

Microbiological criteria for Listeria monocytogenes in foods under special consideration of risk assessment approaches

DEFF Research Database (Denmark)

Nørrung, Birgit

2000-01-01

This paper shortly summarizes data related to risk assessment of Listeria monocytogenes. From available data on risk assessment, it is concluded that the levels of L. monocytogenes consumed is an important factor affecting the incidence of listeriosis. Foods that do not support the growth of L....... monocytogenes are unlikely to be a source of listeriosis, whereas foods that support the growth to high levels, should be the target of risk management efforts. Based on current epidemiological information from several countries, a concentration of L. monocytogenes not exceeding 100/g of food at the time...... of L. monocytogenes in the food during prevailing storage and distribution conditions is needed....

Risk Management in Agriculture for Food Security in Latin America and the Caribbean

Science.gov (United States)

Martinez, A.; National Research CouncilScientific; Technological Research (Conicet)

2013-05-01

The Americas are extremely important as a unique contributor to Food Security. It provides from tropical to temperate crops. Not only they are able to feed their own population, but contribute significantly to the food supply of the population in developed, emergent and underdeveloped countries. This fact has given the region a unique responsibility to develop a regional risk-management strategy to manage food insecurity at a local, national, regional and global level. Although international agencies such as UN Food and Agriculture Organization (FAO), Instituto Interamericano para la Cooperación en Agricultura (IICA) and the regional centres of the Consultative Group for International Agriculture Research (CGIAR) and the World Bank (WB), are engaged in actions for Risk Management in Agriculture for reducing Food Insecurity. However there is a need to build a framework and/or comprehensive regional strategy for the Americas. It would identify areas for promoting research projects where natural and social science work together for producing relevant scientific information and tools i.e. maps, indicators, models and scenarios, early warning systems, etc. to cooperate with both policy and decision makers in the public and private sectors. This would eventually lead to a comprehensive regional programme for reducing food insecurity. The purpose of International Council for Science-International Research and the International Research for Disaster Risk programme (ICSU-IRDR) and ICSU Regional Office for Latinamerica and the Caribbean (ICSU-ROLAC) is to promote the cooperation of the relevant scientific fields in both natural science and social science in a multi and trans-disciplinary approach on risk management to reduce food insecurity. Also both ICSU-IRDR and ICSU-ROLAC are building a case for the inclusion of the scientific community in the revision of the Hjogo Framework for Action for Disaster Reduction to be held in 2015 as risk management for reducing food

Safe Eats - Eating Out and Bringing In

Science.gov (United States)

... to stay safe. What's On the Menu? When dining out: Remember that harmful bacteria can be hidden ... above the "danger zone." Remember the 2-Hour Rule : Discard any perishables (foods that can spoil or ...

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.

Science.gov (United States)

Madsen, C B; Hattersley, S; Allen, K J; Beyer, K; Chan, C-H; Godefroy, S B; Hodgson, R; Mills, E N C; Muñoz-Furlong, A; Schnadt, S; Ward, R; Wickman, M; Crevel, R

2012-01-01

There is an emerging consensus that, as with other risks in society, zero risk for food-allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic ingredients which can be used in risk-based approaches. However, a prerequisite to their application is defining a tolerable level of risk. This requires a value judgement and is ultimately a 'societal' decision that has to involve all relevant stakeholders. The aim of the workshop was to bring together key representatives from the stakeholders (regulators, food industry, clinical researchers and patients), and for the first time ever discuss the definition of a tolerable level of risk with regard to allergic reactions to food. The discussions revealed a consensus that zero risk was not a realistic option and that it is essential to address the current lack of agreed action levels for cross-contamination with allergens if food allergen management practice is to be improved. The discussions also indicated that it was difficult to define and quantify a tolerable level of risk, although both the clinical and the industry groups tried to do so. A consensus emerged that doing nothing was not a viable option, and there was a strong desire to take action to improve the current situation. Two concrete actions were suggested: (1) Action levels should be derived from the data currently available. Different scenarios should be examined and further developed in an iterative process. On the basis of this work, a tolerable level of risk should be proposed. (2) 'One-dose' clinical trial with a low challenge dose should be performed in multiple centres to provide additional information about the general applicability of dose-distribution models and help validate the threshold levels derived. © 2011 Blackwell Publishing Ltd.

Primary prevention of food allergy in infants who are at risk

DEFF Research Database (Denmark)

Høst, Arne; Halken, Susanne

2005-01-01

on primary prevention of food allergy. RECENT FINDINGS: In prospective observational controlled studies of high quality of birth cohorts, exclusive breastfeeding for at least 4 months combined with introduction of solid foods after 4 months of age is associated with a reduced risk of food allergy and atopic......: Breastfeeding should be encouraged for 4-6 months. In high-risk infants a documented hypoallergenic hydrolysed formula is recommended if exclusively breastfeeding is not possible for the first 4 months. As regards primary prevention of food allergy there is no evidence for preventive dietary intervention during......PURPOSE OF REVIEW: Allergic diseases represent a major burden of health problems in industrialized countries. Though several studies have focused on possible preventive measure and strategies much controversy still exists on this topic. The aim of this review is to discuss the recent literature...

A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children.

Science.gov (United States)

Stenger, Kristen M; Ritter-Gooder, Paula K; Perry, Christina; Albrecht, Julie A

2014-12-01

Children are at a higher risk for foodborne illness. The objective of this study was to explore food safety knowledge, beliefs and practices among Hispanic families with young children (≤10 years of age) living within a Midwestern state. A convergent mixed methods design collected qualitative and quantitative data in parallel. Food safety knowledge surveys were administered (n = 90) prior to exploration of beliefs and practices among six focus groups (n = 52) conducted by bilingual interpreters in community sites in five cities/towns. Descriptive statistics determined knowledge scores and thematic coding unveiled beliefs and practices. Data sets were merged to assess concordance. Participants were female (96%), 35.7 (±7.6) years of age, from Mexico (69%), with the majority having a low education level. Food safety knowledge was low (56% ± 11). Focus group themes were: Ethnic dishes popular, Relating food to illness, Fresh food in home country, Food safety practices, and Face to face learning. Mixed method analysis revealed high self confidence in preparing food safely with low safe food handling knowledge and the presence of some cultural beliefs. On-site Spanish classes and materials were preferred venues for food safety education. Bilingual food safety messaging targeting common ethnic foods and cultural beliefs and practices is indicated to lower the risk of foodborne illness in Hispanic families with young children. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

Salty Food Preference and Intake and Risk of Gastric Cancer: The JACC Study

Directory of Open Access Journals (Sweden)

Mitsumasa Umesawa

2016-02-01

Full Text Available Background: High sodium intake is a potential risk factor of gastric cancer. However, limited information is available on the relationship between salty food preference or intake and risk of gastric cancer. The aim of the present study was to determine the association between these variables among the Japanese population. Methods: Between 1988 and 1990, 15 732 men and 24 997 women aged 40–79 years old with no history of cancer or cardiovascular disease completed a lifestyle questionnaire that included information about food intake. The subjects were enrolled in the Japan Collaborative Cohort (JACC Study for Evaluation of Cancer Risk Sponsored by Monbusho. After a median follow-up of 14.3 years, 787 incident gastric cancers were documented. We examined the associations between salty food preference and intake and gastric cancer incidence using the Cox proportional hazard model. Results: The risk of gastric cancer among subjects with a strong preference for salty food was approximately 30% higher than among those who preferred normal-level salty food (hazard ratio [HR] 1.31; 95% confidence interval [CI], 1.02–1.67. The risk of gastric cancer in subjects who consumed 3 and ≥4 bowls/day of miso soup was approximately 60% higher than in those who consumed less miso soup (HR 1.67; 95% CI, 1.16–2.39 and HR 1.64; 95% CI, 1.11–2.42, respectively. Sodium intake correlated positively and linearly with risk of gastric cancer (P for trend = 0.002. Conclusions: The present study showed that salty food preference, consumption of large quantities of miso soup, and high sodium intake were associated with increased risk of gastric cancer among Japanese people.

A case-control study on risk of changing food consumption for colorectal cancer.

Science.gov (United States)

Zhang, Bing; Li, Xiangping; Nakama, Hidenori; Zhang, Xing; Wei, Ning; Zhang, Xiulan; Zhang, Leshan

2002-01-01

To investigate the relative risk factor of food items for colorectal cancer in four time periods through a case-control study in a Chinese rural area. Colorectal cancer patients diagnosed at a county cancer center, Hebei Province, China, and non-cancer outpatients with similar age, sex, and place of residence were selected for cases and controls, respectively. There were 102 (93.6%) colorectal cancer patients and 99 (90.8%) outpatients being the cases and controls, respectively in the present investigation, who agreed to be interviewed about their food intake, during a 20-year period, through a food frequency questionnaire. The risks of intake of different food items and lifestyle for colorectal cancer were compared between cases and controls. During the 20-year period, diets of both cases and controls changed with increase in intake of animal foods and fruits, and alcohol consumption tended to increase. In the food items, milk intake showed a protective effect in both males and females, and the odds ratios were 0.38 (95% CI 0.16-0.90) and 0.28 (95% CI 0.10-0.81) for males and females, respectively. A reduced risk of fruit intake could be seen in males, while a reduced risk of vegetables could be observed in females. Meat intake and saturated fats were the prominent risk factors for colorectal cancer in males and females, respectively. A comparison of life habits, showed that tea drinking had a consistent protective effect in females, and the odds ratios were 0.21 (0.08-0.58), 0.23 (0.08-0.67), 0.25 (0.10-0.64), and 0.11 (0.04-0.30) for periods of 20-, 10-, 5-years ago, and current time, respectively. These findings indicate that change in food consumption is strongly associated with a change in risk of colorectal cancer, and dietary meat has increased the risk of colorectal cancer. Increase in the consumption of milk and fruits may be a significant measure for colorectal cancer prevention in low-incidence areas.

Risk assessment and food allergy: the probabilistic model applied to allergens

NARCIS (Netherlands)

Spanjersberg, M.Q.I.; Kruizinga, A.G.; Rennen, M.A.J.; Houben, G.F.

2007-01-01

In order to assess the risk of unintended exposure to food allergens, traditional deterministic risk assessment is usually applied, leading to inconsequential conclusions as 'an allergic reaction cannot be excluded'. TNO therefore developed a quantitative risk assessment model for allergens based on

MyPlate Food Guide

Science.gov (United States)

... Safe Videos for Educators Search English Español MyPlate Food Guide KidsHealth / For Teens / MyPlate Food Guide What's ... and other sugary drinks. Avoid large portions . Five Food Groups Different food groups have different nutrients and ...

"Highly processed, highly packaged, very unhealthy. But they are low risk": exploring intersections between community food security and food safety.

Science.gov (United States)

Speed, Kelsey A; Meyer, Samantha B; Hanning, Rhona M; Majowicz, Shannon E

2017-10-01

Food insecurity and foodborne disease are important issues in Canada, and the public health actions taken to address them can be conceptualized as factors shaping the food environment. Given emerging evidence that these two areas may interrelate, the objective of this study was to explore ways in which community food security efforts and food safety practices (and the population health issues they aim to address) may intersect in British Columbia, Canada, and interpret what this might mean for conceptualizing and attaining healthier food environments. We conducted 14 key informant interviews with practitioners working in community food security and food safety in British Columbia, and used qualitative descriptive analysis to identify examples of intersections between the sectors. Participants identified four key ways that the two sectors intersect. They identified (1) how their daily practices to promote safe or healthy food could be helped or hindered by the activities of the other sector; (2) that historically disjointed policies that do not consider multiple health outcomes related to food may complicate the interrelationship; (3) that the relationship of these sectors is also affected by the fact that specific types of food products, such as fresh produce, can be considered both risky and beneficial; and (4) that both sectors are working towards the same goal of improved population health, albeit viewing it through slightly different lenses. Food security and food safety connect in several ways, with implications for characterizing and improving Canadian food environments. Collaboration across separated public health areas related to food is needed when designing new programs or policies aimed at changing the way Canadians eat.

"Highly processed, highly packaged, very unhealthy. But they are low risk": exploring intersections between community food security and food safety

Directory of Open Access Journals (Sweden)

Kelsey A. Speed

2017-10-01

Full Text Available Introduction: Food insecurity and foodborne disease are important issues in Canada, and the public health actions taken to address them can be conceptualized as factors shaping the food environment. Given emerging evidence that these two areas may interrelate, the objective of this study was to explore ways in which community food security efforts and food safety practices (and the population health issues they aim to address may intersect in British Columbia, Canada, and interpret what this might mean for conceptualizing and attaining healthier food environments. Methods: We conducted 14 key informant interviews with practitioners working in community food security and food safety in British Columbia, and used qualitative descriptive analysis to identify examples of intersections between the sectors. Results: Participants identified four key ways that the two sectors intersect. They identified (1 how their daily practices to promote safe or healthy food could be helped or hindered by the activities of the other sector; (2 that historically disjointed policies that do not consider multiple health outcomes related to food may complicate the interrelationship; (3 that the relationship of these sectors is also affected by the fact that specific types of food products, such as fresh produce, can be considered both risky and beneficial; and (4 that both sectors are working towards the same goal of improved population health, albeit viewing it through slightly different lenses. Conclusion: Food security and food safety connect in several ways, with implications for characterizing and improving Canadian food environments. Collaboration across separated public health areas related to food is needed when designing new programs or policies aimed at changing the way Canadians eat.

Food preservation by irradiation

International Nuclear Information System (INIS)

Kooij, J. van

1981-01-01

Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given

Food-poisoning and commercial air travel.

Science.gov (United States)

McMullan, R; Edwards, P J; Kelly, M J; Millar, B C; Rooney, P J; Moore, J E

2007-09-01

With the introduction of budget airlines and greater competitiveness amongst all airlines, air travel has now become an extremely popular form of travel, presenting its own unique set of risks from food poisoning. Foodborne illness associated with air travel is quite uncommon in the modern era. However, when it occurs, it may have serious implications for passengers and when crew are affected, has the potential to threaten safety. Quality, safe, in-flight catering relies on high standards of food preparation and storage; this applies at the airport kitchens (or at subcontractors' facilities), on the aircraft and in the transportation vehicles which carry the food from the ground source to the aircraft. This is especially challenging in certain countries. Several foodborne outbreaks have been recorded by the airline industry as a result of a number of different failures of these systems. These have provided an opportunity to learn from past mistakes and current practice has, therefore, reached such a standard so as to minimise risk of failures of this kind. This review examines: (i) the origin of food safety in modern commercial aviation; (ii) outbreaks which have occurred previously relating to aviation travel; (iii) the microbiological quality of food and water on board commercial aircraft; and (iv) how Hazard Analysis Critical Control Points may be employed to maintain food safety in aviation travel.

Anaphylaxis Secondary to Prick to Prick Tests to Foods and its Risk Factors

Directory of Open Access Journals (Sweden)

Lucy Vania Galindo-Pacheco

2014-01-01

Full Text Available The diagnosis of food allergy requires a proper anamnesis and diagnostic testing with skin prick tests with fresh foods and/or standardized allergen, or specific IgE tests. The risk of systemic reactions is of 15-23 per 100,000 skin tests performed by prick method, specically anaphylaxis at 0.02%. This paper reports the case of four patients, who while performing prick to prick test with fresh food presented anaphylactic reaction. Implicated foods were fruits of the Rosaceae, Anacardiaceae and Caricaceae families. The severity of anaphylaxis was: two patients with grade 4, one patient grade 2 and one grade 3, all with appropriate response to drug treatment. The risk factors identi ed were: female sex, personal history of atopy, previous systemic reaction to Hymenoptera venom, prior anaphylaxis to prick tests to aeroallergens. We found that a history of positive skin test for Betulla v, can be a risk factor for anaphylaxis in patients with oral syndrome. During testing prick to prick with food anaphylaxis can occur, so it should be made with aerial red team on hand. The history of positivity Betulla v is an additional risk factor in these patients.

Dietary factors, food contamination and lung cancer risk in Xuanwei, China

Energy Technology Data Exchange (ETDEWEB)

Shen, M.; Chapman, R.S.; He, X.Z.; Liu, L.Z.; Lai, H.; Chen, W.; Lan, Q. [NCI, Bethesda, MD (United States). Occupational & Environmental Epidemiology Branch

2008-09-15

In rural Xuanwei County, China, the high incidence of lung cancer is attributable largely to burning smoky coal indoors for heating and cooking without adequate ventilation. Such burning generates very high levels of indoor air pollutants, including carcinogenic polycyclic aromatic hydrocarbons, which could contaminate foodstuffs in the home. Thus, residents could be exposed to carcinogenic coal emissions not only via inhalation but also via ingestion of these foodstuffs. A population-based case-control study of 498 lung cancer patients and 498 controls was conducted from 1985 through 1990 in Xuanwei. The interviewer-administered study questionnaire queried the frequency of food items commonly consumed in this region. Overall and sex-specific multiple logistic regression models were constructed to estimate odds ratios (OR) and 95% confidence intervals (CI) for consumption of these foods. Intake of rice, green vegetables, mushrooms and fresh meat was associated with an increased risk of lung cancer. In contrast, intake of corn, buckwheat, radishes, peppers, melons, pickled vegetables, and salt-preserved meats was associated with reduced risk. The detrimental. effect of ingesting green vegetables (OR, 2.39; 95% CI, 1.28-4.48) is consistent with previous reports. These findings suggest that in Xuanwei, food contamination by environmental polycyclic aromatic hydrocarbons may be an important risk factor for lung cancer, and that differential contamination of foods by polycyclic aromatic hydrocarbons possibly explained the different associations with lung cancer risk.

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

21 CFR 570.30 - Eligibility for classification as generally recognized as safe (GRAS).

Science.gov (United States)

2010-04-01

...), it may be used in food only within such limitation(s) (including the category of food(s), the... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Eligibility for classification as generally recognized as safe (GRAS). 570.30 Section 570.30 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF...

Pavlovian conditioning to food reward as a function of eating disorder risk.

Science.gov (United States)

Astur, Robert S; Palmisano, Alexandra N; Hudd, Ellie C; Carew, Andrew W; Deaton, Bonnie E; Kuhney, Franchesca S; Niezrecki, Rachel N; Santos, Melissa

2015-09-15

The aim of this experiment was to examine the extent to which eating disorder risk affects the strength of food-reward conditioning. Eighty food-restricted undergraduates were placed into a VR environment consisting of two visually distinct rooms. Participants underwent multiple pairing sessions in which they were confined into one of the two rooms and explored a VR environment. Room A was paired with real-life M&Ms for three sessions, and Room B was paired with no food for three sessions. After a short delay, a test session was administered, and participants were given free access to the entire VR environment for 5 min. Participants also completed the Eating Attitudes Test (EAT-26; [11]), which is a standard screening tool of eating disorder risk. Participants displayed a significant conditioned place preference for the VR room previously paired with food, and they displayed a significant explicit preference for the M&M-paired room in a forced-choice test. There was a significant positive correlation between place preference strength and scores on the dieting subscale of the EAT-26. Additionally, ratings of the no-food room were significantly lower as dieting scores increased. This suggests that components of eating disorder risk can influence basic conditioning strength to places associated with food reward. For both males and females, additional correlations between eating disorder risk subscales and conditioning variables are discussed, and implications for future research are proposed in hopes of understanding how conditioning paradigms can provide insight into treating and preventing eating disorders. Copyright © 2015 Elsevier B.V. All rights reserved.

A risk assessment approach to evaluating food safety based on product surveillance

NARCIS (Netherlands)

Notermans, S.; Nauta, M.J.; Jansen, J.; Jouve, J.L.; Mead, G.C.

1998-01-01

This paper outlines a risk assessment approach to food safety evaluation, which is based on testing a particular type of food, or group of similar foods, for relevant microbial pathogens. The results obtained are related to possible adverse effects on the health of consumers. The paper also gives an

Food Crises and Food Safety Incidents in European Union, United States, and Maghreb Area: Current Risk Communication Strategies and New Approaches.

Science.gov (United States)

Chammem, Nadia; Issaoui, Manel; De Almeida, Ana Isabel Dâmaso; Delgado, Amélia Martins

2018-03-22

Globalization has created a dynamic market, which has dramatically intensified interchanges of goods and information as well as the flow of people among nations. This international phenomenon offers the consumer a choice between a wide variety of foods from diverse locations. However, there are challenges to improving food security and safety on a global scale; the major question is how food safety can be guaranteed while increasing the complexity of food supply chains. A food produced in a certain location usually contains ingredients, additives, and preservatives from different and distant origins. Although countries take several food control measures, their institutional and regulatory frameworks diverge widely, as do the definitions of food crisis, food incidents, and risk management approaches. The present review discusses some past food safety issues and lessons learned. Convergences and differences in the regulatory framework of food control agencies in different regions of the world are herein revealed. Emerging risks are also discussed, particularly the spread of antibiotic resistance in the food chain and the environment, as well as the rise of new antibiotic-resistant pathogenic strains with broader tolerance to environmental factors.

Non-animal approaches for toxicokinetics in risk evaluations of food chemicals.

Science.gov (United States)

Punt, Ans; Peijnenburg, Ad A C M; Hoogenboom, Ron L A P; Bouwmeester, Hans

2017-01-01

The objective of the present work was to review the availability and predictive value of non-animal toxicokinetic approaches and to evaluate their current use in European risk evaluations of food contaminants, additives and food contact materials, as well as pesticides and medicines. Results revealed little use of quantitative animal or human kinetic data in risk evaluations of food chemicals, compared with pesticides and medicines. Risk evaluations of medicines provided sufficient in vivo kinetic data from different species to evaluate the predictive value of animal kinetic data for humans. These data showed a relatively poor correlation between the in vivo bioavailability in rats and dogs versus that in humans. In contrast, in vitro (human) kinetic data have been demonstrated to provide adequate predictions of the fate of compounds in humans, using appropriate in vitro-in vivo scalers and by integration of in vitro kinetic data with in silico kinetic modelling. Even though in vitro kinetic data were found to be occasionally included within risk evaluations of food chemicals, particularly results from Caco-2 absorption experiments and in vitro data on gut-microbial conversions, only minor use of in vitro methods for metabolism and quantitative in vitro-in vivo extrapolation methods was identified. Yet, such quantitative predictions are essential in the development of alternatives to animal testing as well as to increase human relevance of toxicological risk evaluations. Future research should aim at further improving and validating quantitative alternative methods for kinetics, thereby increasing regulatory acceptance of non-animal kinetic data.

Food risk perceptions, gender, and individual differences in avoidance and approach motivation, intuitive and analytic thinking styles, and anxiety.

Science.gov (United States)

Leikas, Sointu; Lindeman, Marjaana; Roininen, Katariina; Lähteenmäki, Liisa

2007-03-01

Risks appear to be perceived in two different ways, affectively and rationally. Finnish adult internet users were contacted via e-mail and asked to fill an internet questionnaire consisting of questions of food risks and measures of avoidance and approach motivation, analytic and intuitive information processing style, trait anxiety, and gender in order to find out (1) whether food risks are perceived two-dimensionally, (2) how individual differences in motivation, information processing, and anxiety are associated with the different dimensions of food risk perceptions, and (3) whether gender moderates these associations. The data were analyzed by factor, correlation and regression analyses. Three factors emerged: risk scariness, risk likelihood, and risks of cardiovascular disease. Personality and gender x personality interactions predicted food risk perceptions. Results showed that food risk perceptions generally form two dimensions; scariness and likelihood, but that this may depend on the nature of the risk. In addition, results imply that individuals with high avoidance motivation perceive food risks as scarier and more likely than others, and that individuals with an analytic information processing style perceive food risks as less likely than others. Trait anxiety seems to be associated with higher food risk perceptions only among men.

Preliminary risk assessment of the Integral Inherently-Safe Light Water Reactor

International Nuclear Information System (INIS)

McCarroll, Kellen R.; Lee, John C.; Manera, Annalisa; Memmott, Matthew J.; Ferroni, Paolo

2017-01-01

The Integral, Inherently Safe Light Water Reactor (I 2 S-LWR) concept seeks to significantly increase nuclear power plant safety. The project implements a safety-by-design philosophy, eliminating several initiating events and providing novel, passive safety systems at the conceptual phase. Pursuit of unparalleled safety employs an integrated development process linking design with deterministic and probabilistic safety analyses. Unique aspects of the I 2 S-LWR concept and design process present challenges to the probabilistic risk assessment (PRA), particularly regarding overall flexibility, auditability and resolution of results. Useful approaches to initiating events and conditional failures are presented. To exemplify the risk-informed design process using PRA, a trade-off study of two safety system configurations is presented. Although further optimization is required, preliminary results indicate that the I 2 S-LWR can achieve a core damage frequency (CDF) from internal events less than 1.01 × 10 −8 /ry, including reactor vessel ruptures. Containment bypass frequency due to primary heat exchanger rupture is found to be comparable to non-vessel rupture CDF.

Scientific Challenges in the Risk Assessment of Food Contact Materials

DEFF Research Database (Denmark)

Muncke, Jane; Backhaus, Thomas; Geueke, Birgit

2017-01-01

formed in the production processes. Several factors hamper effective RA for many FCMs, including a lack of information on chemical identity, inadequate assessment of hazardous properties, and missing exposure data. Companies make decisions about the safety of some food contact chemicals (FCCs) without......Food contact articles (FCAs) are manufactured from food contact materials (FCMs) that include plastics, paper, metal, glass, and printing inks. Chemicals can migrate from FCAs into food during storage, processing, and transportation. Food contact materials' safety is evaluated using chemical risk...... to enhance the safety of food contact articles. Based on our evaluation of the evidence, we conclude that current regulations are insufficient for addressing chemical exposures from FCAs. RA currently focuses on monomers and additives used in the manufacture of products, but it does not cover all substances...

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.

"System Destroys Trust?"--Regulatory Institutions and Public Perceptions of Food Risks in Taiwan

Science.gov (United States)

Chou, Kuei-tien; Liou, Hwa-meei

2010-01-01

This article aims to explore public perceptions of global food risk issues and public attitudes towards government capacity to respond to concerns with technological and health uncertainties in an era of rapid economic development in newly industrialized countries. From cross-national comparative research on global food risk issues in the EU, UK,…

The strategies that peanut and nut-allergic consumers employ to remain safe when travelling abroad.

Science.gov (United States)

Barnett, Julie; Botting, Neil; Gowland, M Hazel; Lucas, Jane S

2012-07-09

An understanding of the management strategies used by food allergic individuals is needed as a prerequisite to improving avoidance and enhancing quality of life. Travel abroad is a high risk time for severe and fatal food allergic reactions, but there is paucity of research concerning foreign travel. This study is the first to investigate the experiences of, and strategies used by peanut and tree nut allergic individuals when travelling abroad. Thirty-two adults with a clinical history of reaction to peanuts or tree nuts consistent with IgE-mediated allergy participated in a qualitative interview study. Travel abroad was considered difficult with inherent risks for allergic individuals. Many participants recounted difficulties with airlines or restaurants. Inconsistency in managing allergen avoidance by airlines was a particular risk and a cause of frustration to participants. Individuals used a variety of strategies to remain safe including visiting familiar environments, limiting their activities, carrying allergy information cards in the host language, preparing their own food and staying close to medical facilities. Participants used a variety of allergen avoidance strategies, which were mostly extensions or modifications of the strategies that they use when eating at home or eating-out in the UK. The extended strategies reflected their recognition of enhanced risk during travel abroad. Their risk assessments and actions were generally well informed and appropriate. A need for airline policy regarding allergy to be declared and adhered to is needed, as is more research to quantify the true risks of airborne allergens in the cabin. Recommendations arising from our study are presented.

Fast foods--are they a risk factor for functional gastrointestinal disorders?

Science.gov (United States)

Shau, Jian-Ping; Chen, Po-Hon; Chan, Chan-Fai; Hsu, Yung-Cheng; Wu, Tzee-Chung; James, Frank E; Pan, Wen-Han

2016-01-01

Fast-food consumption has greatly increased in Taiwan. Frequent fast food intake is associated with both allergy and obesity. The aim of this study was to describe fast food habit changes, and to assess the relationship between fast food intake and the risk of functional gastrointestinal disorders (FGIDs) among Taiwanese adolescents. This analysis used data from the Nutrition and Health Survey in Taiwan (NAHSIT) of high school students conducted in 2011. A total of 2,042 adolescents (12-19 years) completed the questionnaire. The survey included the Rome III criteria for FGIDs, translated into Chinese for adolescents. Respondents with previously diagnosed chronic organic gastrointestinal diseases were excluded from the study. In total, 2,034 children were enrolled. 545 subjects (26.8%) had history of at least one FGID. 88.1% of the subjects reported fast foods consumption. A significantly higher prevalence of FGIDs was noted in adolescents with a history of fast foods consumption, compared with those reported not to have ingested fast foods in the past 30 days (27.6% vs 20.6%, p=0.024). An increased risk of FGIDs in children and adolescents was associated with fast food intake (OR 1.8, 95% CI: 1.78-1.83). FGIDs were common among Taiwanese adolescents. Fast-food consumption may contribute to a positive association with the development of functional gastrointestinal disorders. Lower fiber intake and more frozen desserts in the diet may be complicit in FGIDs. The findings have public health relevance in regard to the global increase in fast food consumption.

Safe biodegradable fluorescent particles

Science.gov (United States)

Martin, Sue I [Berkeley, CA; Fergenson, David P [Alamo, CA; Srivastava, Abneesh [Santa Clara, CA; Bogan, Michael J [Dublin, CA; Riot, Vincent J [Oakland, CA; Frank, Matthias [Oakland, CA

2010-08-24

A human-safe fluorescence particle that can be used for fluorescence detection instruments or act as a safe simulant for mimicking the fluorescence properties of microorganisms. The particle comprises a non-biological carrier and natural fluorophores encapsulated in the non-biological carrier. By doping biodegradable-polymer drug delivery microspheres with natural or synthetic fluorophores, the desired fluorescence can be attained or biological organisms can be simulated without the associated risks and logistical difficulties of live microorganisms.

Meeting the challenges in the development of risk-benefit assessment of foods

DEFF Research Database (Denmark)

Nauta, Maarten; Andersen, Rikke; Pilegaard, Kirsten

2018-01-01

challenges are identified and discussed. They include the variety of different definitions and terminologies used in the underlying research disciplines, the differences between the “bottom-up” and the “top-down” approaches and the need for clear risk-benefit questions. The frequent lack of data......Background Risk-benefit assessment (RBA) of foods aims to assess the combined negative and positive health effects associated with food intake. RBAs integrate chemical and microbiological risk assessment with risk and benefit assessment in nutrition. Scope and Approach Based on the past experiences...... interdisciplinary consensus, reconsideration of methodological approaches and health metrics based on a categorisation of risk-benefit questions, and the performance of case studies to experience the feasibility of the proposed approaches....

The Impact of Emotional Social Support on Elders' Food Security

Directory of Open Access Journals (Sweden)

Jennifer Woltil

2012-10-01

Full Text Available Food insecurity persists as a social problem in the U.S., putting its victims at risk of poor nutritional and overall health. Being food insecure is defined as the limited or uncertain availability of nutritionally safe foods or the inability to access such foods in socially acceptable ways. Food insecurity research tends to focus on younger populations, particularly households with children. Food insecurity among the elderly is, therefore, poorly understood, both in prevalence and in prevention and intervention methods. Addressing this gap, the present study examined the relationships between emotional social support and food security using data from the 2007-08 National Health and Nutrition Examination Survey in an effort to further the understanding of food insecurity among elders. Specifically, the effects of an emotional social support presence, number of support sources and types of support sources on food security were observed using OLS linear regression. Results indicated that emotional social support alleviated the risk of food insecurity, even when household income, marital/partnership status and health status were controlled for. However, the source of the support mattered: elders who reported a spouse as the primary source of support were more likely to report being food secure, while those who reported an “other” primary source of support were more likely to report being food insecure. Number of support sources were not significantly related to food security.

Assessment of risk of accident at work as an indicator of safe behaviour of workers

Energy Technology Data Exchange (ETDEWEB)

Pisiewicz, K

1978-10-01

In 1977 the Psychology and Sociology Research Development Unit of the Central Mining Institute carried out research on the influence of assessment of the accident risk on the safe behaviour of workers. 450 workers employed at the longwall faces in 6 coal mines with various accident rates were questioned. It was found that a low assessment of risk favours hazardous operations, contrary to the principles of work safety, while a high assessment of the risk does not favour hazardous operations. Miners employed in coal mines with high accident rates tend to a low assessment of accident risk (arithmetic mean x 48.54) in comparison to miners from mines with low accident rates (arithmetic mean x 53.68). It was also found that the arithmetic mean of assessment of risks among workers who had had an accident at work is lower (x 50.3) than among workers who had not yet had an accident at work (x 55.32).

Perceptions of food risk management among key stakeholders: Results from a cross-European study

NARCIS (Netherlands)

Kleef, van E.; Frewer, L.J.; Chryssochoidis, G.M.; Houghton, J.R.; Korzen-Bohr, S.; Krystallis, T.; Lassen, J.; Pfenning, U.; Rowe, G.

2006-01-01

In designing and implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management. The objective of this study is to identify similarities and differences in perceptions of, and attitudes

Food choices and health during military service: increases in sugar- and fibre-containing foods and changes in anthropometric and clinical risk factors.

Science.gov (United States)

Bingham, Clarissa M L; Lahti-Koski, Marjaana; Absetz, Pilvikki; Puukka, Pauli; Kinnunen, Marja; Pihlajamäki, Harri; Sahi, Timo; Uutela, Antti; Jallinoja, Piia

2012-07-01

To analyse changes in food choices, diet-related risk factors and their association during 6 months of military service. Longitudinal cohort study in Finland, where all men are liable to military service and a clear majority of each age group completes service. Dietary intake data were collected by self-administered questionnaire before and at 6 months of service. Three dietary indices based on food frequencies were developed to characterize the diet: Sugar Index, Fibre Index and Fat Index. Thirteen diet-related risk factors were measured at the beginning and at 6 months of service. Military environment, two geographically distinct garrisons. Male conscripts aged 18-21 years (n 256) performing military service. During 6 months of service, positive changes concerned more frequent use of fibre-rich foods (P = 0·011), improved body composition (BMI, waist circumference, muscle mass, fat mass and percentage body fat, P ≤ 0·003 for all), decreased systolic blood pressure and increased HDL cholesterol (P foods and increased total cholesterol, TAG and blood glucose (P foods was inversely associated with anthropometric risk factors at baseline and with sugar-rich foods at both time points. Despite more frequent consumption of sweet foods, military service with a unified, nutritionally planned diet, a controlled environment and high physical load has a positive effect on conscripts' health risk factors. The negative changes in blood lipids and glucose may reflect more varied free-time eating.

Identifying research advancements in supply chain risk management for Agri-food Industries: Literature review

Science.gov (United States)

Septiani, W.; Astuti, P.

2017-12-01

Agri-food supply chain has different characteristics related to the raw materials it uses. Food supply chain has a high risk of damage, thus drawing a lot of attention from researchers in supply chain management. This research aimed to investigate the development of supply chain risk management research on agri-food industries. These reviews were arranged in steps systematically, ranging from searching related to the review of SCRM paper, reviewing the general framework of SCRM and the framework of agri-food SCRM. Selection of literature review papers in the period 2005-2017, and obtained 45 papers. The results of the identification research were illustrated in a supply chain risk management framework model. This provided insight toward future research directions and needs.

Hot Food and Beverage Consumption and the Risk of Esophageal Cancer: A Meta-Analysis.

Science.gov (United States)

Andrici, Juliana; Eslick, Guy D

2015-12-01

Esophageal cancer is a neoplasm with a poor prognosis. Its two histologic subtypes, esophageal squamous cell carcinoma (ESCC) and esophageal adenocarcinoma (EAC), have been associated with different risk factors. The possibility of an association between the consumption of hot food and beverages and esophageal cancer, especially ESCC, has long been suspected, presenting a potentially modifiable risk factor. A meta-analysis of existing observational studies was performed to provide a quantitative estimate of the risk of esophageal cancer associated with the consumption of hot food and drink. A search was conducted through MEDLINE, PubMed, EMBASE, and Current Contents Connect to November 11, 2014. Pooled ORs and 95% CIs were calculated using a random effects model for the risk of esophageal cancer associated with the consumption of hot food and drink. Subgroup analyses were conducted for ESCC and EAC, as well as for studies that adjusted for tobacco smoking and alcohol consumption, two well-recognized risk factors for ESCC. Consumption of hot food and drink was associated with an increased risk of any esophageal cancer (OR=1.90, 95% CI=1.46, 2.48). Heterogeneity was observed. There was an increased risk of ESCC (OR=2.29, 95% CI=1.79, 2.93), which remained even after adjusting for significant confounding variables (OR=2.39, 95% CI=1.71, 3.33). The relationship was not significant for EAC. The consumption of hot food and beverages was associated with an increased risk of esophageal cancer, particularly ESCC. Crown Copyright © 2015. Published by Elsevier Inc. All rights reserved.

[Risk assessment of carcinogenic and non-carcinogenic effects in the use of food].

Science.gov (United States)

Frolova, O A; Karpova, M V

2012-01-01

Application of methodology for assessing the risk of diseases associated with consumption of contaminated foods, is aimed at predicting possible changes in the future and helps to create a framework for the prevention of negative effects on public health. The purpose of the study is assessment of health risks formed under the influence of chemical contaminants that pollute the food. Exponential average daily dose of receipt of chemicals in the body, non-carcinogenic and carcinogenic risks were calculated.

Food and drinking water safety: Can risk assessment help us to get our priorities right?

International Nuclear Information System (INIS)

Denner, W.H.B.

1992-01-01

Huge resources are devoted worldwide by governments and food producers to ensure that food and water are produced with due regard to the safety of consumers. This inevitably involves some form of risk assessment but in the field of food safety a formalised process of risk assessment has been slow to develop. An ad hoc mosaic or approaches has evolved which varies not only between countries but sometimes within countries as well. This may not be unexpected considering the vast variety of kinds of food hazards (table 1). Not only do food-related hazards themselves vary widely, so do the effects which they can cause. For example microorganisms can cause mild stomach upsets or death within a few hours depending upon the organism involved. For chemical contaminants in food the potential effects are usually less acute although no less serious. Many of the chemicals of concern are believed to be carcinogens whose effects might only be realised after many years of exposure. Nutritional imbalances may result in an increased risk from diseases, such as heart disease and cancer, which can also arise from other causes. In these latter examples it is often difficult to relate cause to effect even when extensive epidemiological evidence is available. It is important to understand the enormous diversity in possible food-related hazards before describing the assessment of risks associated with them. This great diversity makes it unlikely that any single approach to risk assessment can suit all situations. This means that making comparisons between risks from different hazards is extremely difficult. In fact trying to allocate resources in a logical way between all the different kinds of food-related hazards is a major problem in itself. For with finite resources there is always the danger of finding that focusing on one area of concern results in a potential risk elsewhere being neglected. The aim of this paper is to take a general look at some of the issues facing those with

Food and drinking water safety: Can risk assessment help us to get our priorities right?

Energy Technology Data Exchange (ETDEWEB)

Denner, W H.B. [Ministry of Agriculture, Fisheries and Food, London (United Kingdom)

1992-07-01

Huge resources are devoted worldwide by governments and food producers to ensure that food and water are produced with due regard to the safety of consumers. This inevitably involves some form of risk assessment but in the field of food safety a formalised process of risk assessment has been slow to develop. An ad hoc mosaic or approaches has evolved which varies not only between countries but sometimes within countries as well. This may not be unexpected considering the vast variety of kinds of food hazards (table 1). Not only do food-related hazards themselves vary widely, so do the effects which they can cause. For example microorganisms can cause mild stomach upsets or death within a few hours depending upon the organism involved. For chemical contaminants in food the potential effects are usually less acute although no less serious. Many of the chemicals of concern are believed to be carcinogens whose effects might only be realised after many years of exposure. Nutritional imbalances may result in an increased risk from diseases, such as heart disease and cancer, which can also arise from other causes. In these latter examples it is often difficult to relate cause to effect even when extensive epidemiological evidence is available. It is important to understand the enormous diversity in possible food-related hazards before describing the assessment of risks associated with them. This great diversity makes it unlikely that any single approach to risk assessment can suit all situations. This means that making comparisons between risks from different hazards is extremely difficult. In fact trying to allocate resources in a logical way between all the different kinds of food-related hazards is a major problem in itself. For with finite resources there is always the danger of finding that focusing on one area of concern results in a potential risk elsewhere being neglected. The aim of this paper is to take a general look at some of the issues facing those with

Safe Anesthesia For Every Tot

DEFF Research Database (Denmark)

Weiss, Markus; Vutskits, Laszlo; Hansen, Tom G

2015-01-01

PURPOSE OF REVIEW: The term 'safe use of anesthesia in children is ill-defined and requires definition of and focus on the 'safe conduct of pediatric anesthesia'. RECENT FINDINGS: The Safe Anesthesia For Every Tot initiative (www.safetots.org) has been set up during the last year to focus...... on the safe conduct of pediatric anesthesia. This initiative aims to provide guidance on markers of quality anesthesia care. The introduction and implementation of national regulations of 'who, where, when and how' are required and will result in an improved perioperative outcome in vulnerable children....... The improvement of teaching, training, education and supervision of the safe conduct of pediatric anesthesia are the main goals of the safetots.org initiative. SUMMARY: This initiative addresses the well known perioperative risks in young children, perioperative causes for cerebral morbidity as well as gaps...

Food policy in the Canadian North: Is there a role for country food markets?

Science.gov (United States)

Ford, James D; Macdonald, Joanna Petrasek; Huet, Catherine; Statham, Sara; MacRury, Allison

2016-03-01

Food insecurity is widely reported to be at a crisis level in the Inuit territory of Nunavut, Canada. Various policies, programs, and initiatives have been proposed to tackle the problem, with increasing interest in developing a system of country food markets (CFMs) similar to Greenland. We examine if CFMs offer a feasible, sustainable, and effective model for strengthening food systems in Nunavut, examining the model of Greenland and drawing on semi-structured interviews with key informants (n = 45). The Greenland experience indicates that CFMs can provide access to sufficient, safe, and nutritious food on a regular basis, and can diversify locally available foods. These benefits are transferable to Nunavut, although knowledge gaps, regulatory and institutional conditions, and concerns over how CFMs might affect the cultural basis of food systems, underlies apprehension over their development in the territory. We conclude that Nunavut is not currently in the position to develop CFMs, but the role of such markets in potentially strengthening food systems should not be discounted. Future development would need to solicit community input on CFMs, resolve regulatory issues around wildlife management and harvesting, and study how future risks would affect sustainability and effectiveness. Copyright © 2016 Elsevier Ltd. All rights reserved.

Inconsistent Access to Food and Cardiometabolic Disease: The Effect of Food Insecurity

OpenAIRE

Castillo, Darleen C.; Ramsey, Natalie LM; Yu, Sophia SK; Ricks, Madia; Courville, Amber B.; Sumner, Anne E.

2012-01-01

Food insecurity is defined as limited or uncertain ability to acquire nutritionally adequate and safe foods in socially acceptable ways. The United States Department of Agriculture (USDA) has divided food insecurity into two categories: low food security and very low food security. Low food security is characterized by irregular access to food, binge eating when food is available, overconsumption of energy-dense foods, obesity, and even type 2 diabetes. This type of food insecurity occurs in ...

Quantitative microbiological risk assessment in food industry: Theory and practical application.

Science.gov (United States)

Membré, Jeanne-Marie; Boué, Géraldine

2018-04-01

The objective of this article is to bring scientific background as well as practical hints and tips to guide risk assessors and modelers who want to develop a quantitative Microbiological Risk Assessment (MRA) in an industrial context. MRA aims at determining the public health risk associated with biological hazards in a food. Its implementation in industry enables to compare the efficiency of different risk reduction measures, and more precisely different operational settings, by predicting their effect on the final model output. The first stage in MRA is to clearly define the purpose and scope with stakeholders, risk assessors and modelers. Then, a probabilistic model is developed; this includes schematically three important phases. Firstly, the model structure has to be defined, i.e. the connections between different operational processing steps. An important step in food industry is the thermal processing leading to microbial inactivation. Growth of heat-treated surviving microorganisms and/or post-process contamination during storage phase is also important to take into account. Secondly, mathematical equations are determined to estimate the change of microbial load after each processing step. This phase includes the construction of model inputs by collecting data or eliciting experts. Finally, the model outputs are obtained by simulation procedures, they have to be interpreted and communicated to targeted stakeholders. In this latter phase, tools such as what-if scenarios provide an essential added value. These different MRA phases are illustrated through two examples covering important issues in industry. The first one covers process optimization in a food safety context, the second one covers shelf-life determination in a food quality context. Although both contexts required the same methodology, they do not have the same endpoint: up to the human health in the foie gras case-study illustrating here a safety application, up to the food portion in the

Health benefits of 'grow your own' food in urban areas: implications for contaminated land risk assessment and risk management?

LENUS (Irish Health Repository)

2009-12-21

Abstract Compelling evidence of major health benefits of fruit and vegetable consumption, physical activity, and outdoor interaction with \\'greenspace\\' have emerged in the past decade - all of which combine to give major potential health benefits from \\'grow-your-own\\' (GYO) in urban areas. However, neither current risk assessment models nor risk management strategies for GYO in allotments and gardens give any consideration to these health benefits, despite their potential often to more than fully compensate the risks. Although urban environments are more contaminated by heavy metals, arsenic, polyaromatic hydrocarbons and dioxins than most rural agricultural areas, evidence is lacking for adverse health outcomes of GYO in UK urban areas. Rarely do pollutants in GYO food exceed statutory limits set for commercial food, and few people obtain the majority of their food from GYO. In the UK, soil contamination thresholds triggering closure or remediation of allotment and garden sites are based on precautionary principles, generating \\'scares\\' that may negatively impact public health disproportionately to the actual health risks of exposure to toxins through own-grown food. By contrast, the health benefits of GYO are a direct counterpoint to the escalating public health crisis of \\'obesity and sloth\\' caused by eating an excess of saturated fats, inadequate consumption of fresh fruit and vegetables combined with a lack of exercise. These are now amongst the most important preventable causes of illness and death. The health and wider societal benefits of \\'grow-your-own\\' thus reveal a major limitation in current risk assessment methodologies which, in only considering risks, are unable to predict whether GYO on particular sites will, overall, have positive, negative, or no net effects on human health. This highlights a more general need for a new generation of risk assessment tools that also predict overall consequences for health to more effectively guide

Health benefits of 'grow your own' food in urban areas: implications for contaminated land risk assessment and risk management?

Science.gov (United States)

Leake, Jonathan R; Adam-Bradford, Andrew; Rigby, Janette E

2009-12-21

Compelling evidence of major health benefits of fruit and vegetable consumption, physical activity, and outdoor interaction with 'greenspace' have emerged in the past decade - all of which combine to give major potential health benefits from 'grow-your-own' (GYO) in urban areas. However, neither current risk assessment models nor risk management strategies for GYO in allotments and gardens give any consideration to these health benefits, despite their potential often to more than fully compensate the risks. Although urban environments are more contaminated by heavy metals, arsenic, polyaromatic hydrocarbons and dioxins than most rural agricultural areas, evidence is lacking for adverse health outcomes of GYO in UK urban areas. Rarely do pollutants in GYO food exceed statutory limits set for commercial food, and few people obtain the majority of their food from GYO. In the UK, soil contamination thresholds triggering closure or remediation of allotment and garden sites are based on precautionary principles, generating 'scares' that may negatively impact public health disproportionately to the actual health risks of exposure to toxins through own-grown food. By contrast, the health benefits of GYO are a direct counterpoint to the escalating public health crisis of 'obesity and sloth' caused by eating an excess of saturated fats, inadequate consumption of fresh fruit and vegetables combined with a lack of exercise. These are now amongst the most important preventable causes of illness and death. The health and wider societal benefits of 'grow-your-own' thus reveal a major limitation in current risk assessment methodologies which, in only considering risks, are unable to predict whether GYO on particular sites will, overall, have positive, negative, or no net effects on human health. This highlights a more general need for a new generation of risk assessment tools that also predict overall consequences for health to more effectively guide risk management in our

Food Seeking in a Risky Environment: A Method for Evaluating Risk and Reward Value in Food Seeking and Consumption in Mice.

Science.gov (United States)

Lockie, Sarah H; McAuley, Clare V; Rawlinson, Sasha; Guiney, Natalie; Andrews, Zane B

2017-01-01

Most studies that measure food intake in mice do so in the home cage environment. This necessarily means that mice do not engage in food seeking before consumption, a behavior that is ubiquitous in free-living animals. We modified and validated several commonly used anxiety tests to include a palatable food reward within the anxiogenic zone. This allowed us to assess risk-taking behavior in food seeking in mice in response to different metabolic stimuli. We modified the open field test and the light/dark box by placing palatable peanut butter chips within a designated food zone inside the anxiogenic zone of each apparatus. We then assessed parameters of the interaction with the food reward. Fasted mice or mice treated with ghrelin showed increased consumption and increased time spent in the food zone immediately around the food reward compared to ad libitum fed mice or mice treated with saline. However, fasted mice treated with IP glucose before exposure to the behavioral arena showed reduced time in the food zone compared to fasted controls, indicating that acute metabolic signals can modify the assessment of safety in food seeking in a risky environment. The tests described in this study will be useful in assessing risk processing and incentive salience of food reward, which are intrinsic components of food acquisition outside of the laboratory environment, in a range of genetic and pharmacological models.

How can food risks be prevented after a nuclear accident?

International Nuclear Information System (INIS)

Barillon, A.

2008-01-01

In exercises, risk prevention measures relating to contaminated foods generally involve areas where the consumption and sale of foods are prohibited if exceed the European Council food intervention levels (CFILs) defined following the Chernobyl accident. However, CFILs do not offer systematic protection for population living in the immediate vicinity of an accident, because this standards only consider those living farther and are only likely to be contaminated by eating contaminated foods, which may arrive in limited quantities from the contaminated area byway of international trade. The CODIRPA 'Life in contaminated rural areas' working group has therefore put forward some proposed guidelines to delimit two separate areas: i) a 'food prohibition area', where a comprehensive and systematic ban would be temporarily placed on the consumption and marketing of locally produced foods; ii) a larger 'monitoring area', where, following a temporary ban, foodstuffs would be marketed in accordance with European or international standards. Consumption of locally produced foods would be authorised there, subject to 'good food hygiene' recommendations. Decision criteria and areas delimitation are here submitted for the new zoning system. (author)

Perception of biological risk and food choices in university students in Naples

Directory of Open Access Journals (Sweden)

Teresa Cirillo

2005-06-01

Full Text Available

The aim of the present survey was to assess the perceived risk of foodborne infections in young adults with a high education level.

The authors investigated their knowledge of foodborne infections, the preparation and storage of food that favour these infections and the rules of food safety and hygiene for consumer protection, as well as their behaviour regarding personal hygiene and their eating habits outside the home.

The results showed that they had a good level of knowledge across all of the fields investigated, but outside the home they tended to favour food products that have a high risk of foodborne infection. This confirms that lifestyle and eating habits are strongly influenced by socio-economic factors, fashion, the media and by the market demands of the food industry.