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Journal articles on the topic 'Food safety control'

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Author: Grafiati

Published: 10 December 2022

Last updated: 29 January 2023

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1

V, Prathama, and Dr Thippeswamy G. "Food Safety Control Using Hyperspectral Imaging." International Journal of Trend in Scientific Research and Development Volume-2, Issue-3 (April 30, 2018): 796–806. http://dx.doi.org/10.31142/ijtsrd10983.

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2

Huang, Yu. "Neoliberalizing Food Safety Control." Modern China 42, no. 5 (August 2016): 535–65. http://dx.doi.org/10.1177/0097700415605322.

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3

Dykiel, Magdalena, Bernadetta Bienia, Barbara Krochmal-Marczak, and Elżbieta Brągiel. "SAFETY AND QUALITY OF POLISH FOOD." Європейський вектор економічного розвитку 2, no. 31 (2021): 8–19. http://dx.doi.org/10.32342/2074-5362-2021-2-31-1.

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Food is a special good. It is special because of its place in the world economy and a set of products setting the latest trends in the economy. Nowadays, more and more attention is paid not only to food supply and availability but also to its quality and adulteration. It results, above all, from the more and more common phenomenon of food adulteration on a global scale. The phenomenon being a consequence of, first of all, liberalization of commodity exchange and development of food trade (Kowalczyk 2009), generally, therefore, a consequence of progressing globalization (Kowalczyk 2014). For these reasons, the problem of food safety and quality becomes an essential topic of consideration both at the national, regional (e.g. European Union - EU) and global (Codex Alimentarius) level. The aim of this article was to assess the level of quality and food safety in Poland during the last several years. Formation of quality and food safety requires precise control, which is possible thanks to the creation of quality and food safety management systems. These systems concern the control of food at all stages of its production, i.e. from the producer to the consumer. The analysis showed that it is difficult to assess unequivocally the level of food quality and safety in Poland. The study was based on the analysis of literature on the analyzed subject, including numerous, selected reports and post-inspection reports of various organizations studying the quality and safety of food in Poland. The level of food safety on the Polish market is good and comparable to other EU countries. However, it is not free from irregularities that may periodically increase. Minimizing these threats is possible, among others, by consistent controls, promotion of participation in voluntary quality systems and high requirements in terms of quality standards.

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4

Villers, Philippe. "Food Safety and Aflatoxin Control." Journal of Food Research 6, no. 2 (February 7, 2017): 38. http://dx.doi.org/10.5539/jfr.v6n2p38.

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This paper examines the prevention of the exponential growth of aflatoxin occurring in multi-month, postharvest storage in tropical countries, with examples from field experience and scientific data. Four approaches to modern, safe, postharvest storage methods are described, the most successful being the use of flexible, UltraHermetic™ airtight structures that create an unbreatheable atmosphere (low oxygen, high carbon dioxide) through insect and microorganism respiration alone, without use of chemicals, fumigants, vacuum, or refrigeration.The increase in aflatoxin levels during multi-month, postharvest storage is a serious health hazard affecting several major crops. During postharvest crop storage by conventional methods in tropical conditions, molds existing within crops can produce aflatoxin levels many times greater than at harvest, often vastly exceeding the international safety standards of 20 ppb (parts per billion). For example, field data from Mali documents that during just two months of conventional peanut storage, average aflatoxin levels rose 200%. In Uganda, aflatoxin levels in conventionally stored maize rose 300% in three months. By contrast, laboratory and field data from Mali and Uganda show that the organically modified atmosphere created using various forms of sufficiently hermetic (airtight) storage containers (ranging from 25kg to 1000-tonne capacity) prevents the exponential growth of aflatoxin-producing molds in various grains, peanuts, and seeds.

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5

Yamamoto, Shigeki, and Kenneth A. Voss. "Risk control and food safety." Food Additives & Contaminants: Part A 30, no. 8 (August 2013): 1349–50. http://dx.doi.org/10.1080/19440049.2013.812440.

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6

Campbell-Platt, Geoffrey. "Food control and its impact on food safety." Food Control 8, no. 1 (February 1997): 1–3. http://dx.doi.org/10.1016/s0956-7135(96)00082-5.

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7

Dimitrijevic-Brankovic, Suzana. "Bioprotective agents in safety control." Chemical Industry 57, no. 10 (2003): 479–85. http://dx.doi.org/10.2298/hemind0310479d.

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Food poisoning is the one of the main health hazards even today. More than 200 known diseases are transmitted through food. The causes of foodborne illness include viruses, bacteria, parasites, toxins, metals, and prions and the symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurological, hepatic and renal syndromes.The prevention of food poisonings represents very serious task for food manufacturers. Beside food control according to the concept "from the farm to the table" there is increased need for the development of new technology for longer shelf lifes of food. Food fermented by lactic acid bacteria (LAB) and traditionally considered to be safe. There are many substances produced by LAB that affect the shelf life of fermented food, by active suppression of poisoning microorganisms growth. Because of that, the LAB is recently considered as bioprotective agents that have important role in food safety.

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8

KUDO, Haruyo. "Food Safety Control System in Germany." Journal of Food System Research 19, no. 2 (2012): 181–95. http://dx.doi.org/10.5874/jfsr.19.181.

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9

Samatova, A. A., O. V. Shlyamina, G. S. Kashevarov, and А. R. Мakaeva. "Parasitical control of food products safety." "Veterinary Medicine" Journal 25, no. 6 (June 2022): 70–73. http://dx.doi.org/10.30896/0042-4846.2022.25.6.70-73.

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10

Green, David. "The Food Safety Control System Revolution." Journal of Aquatic Food Product Technology 18, no. 4 (October 6, 2009): 295–96. http://dx.doi.org/10.1080/10498850903228712.

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11

Anklam, Elke. "Food safety control and dietary habits." Journal of the Science of Food and Agriculture 87, no. 3 (2007): 363–65. http://dx.doi.org/10.1002/jsfa.2741.

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12

MacMurray, T. A. "Food control — safety and free trade." Food Control 5, no. 1 (January 1994): 2–3. http://dx.doi.org/10.1016/0956-7135(94)90126-0.

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13

Ehuwa, Olugbenga, Amit K. Jaiswal, and Swarna Jaiswal. "Salmonella, Food Safety and Food Handling Practices." Foods 10, no. 5 (April 21, 2021): 907. http://dx.doi.org/10.3390/foods10050907.

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Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.

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14

Hoang, Chuyen, Thi-Van Nguyen, and Thanh Do Le. "Prevalence, determination, and control of histamine formation in food concerning food safety aspect." Quality Assurance and Safety of Crops & Foods 13, no. 2 (June 11, 2021): 101–17. http://dx.doi.org/10.15586/qas.v13i2.886.

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Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.

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15

Yashin, A. Ya, A. N. Vedenin, Ya I. Yashin, and N. I. Vasilevich. "Food safety and quality control by HPLC." Laboratory and production 1 (2019): 78–90. http://dx.doi.org/10.32757/2619-0923.2019.1.5.78.90.

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16

Міхалєва, Марина Станіславівна. "Food safety control by spectral electric characteristics." Technology audit and production reserves 1, no. 4(15) (February 6, 2014): 4. http://dx.doi.org/10.15587/2312-8372.2014.21682.

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17

Hong, Chong-Hae. "Control measures to achieve food safety objectives." Journal of the Preventive Veterinary Medicine 42, no. 3 (October 31, 2018): 117–19. http://dx.doi.org/10.13041/jpvm.2018.42.3.117.

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18

Eđed, Andrijana, and Dražen Horvat. "Statistical risk assessment in food safety control." Cereal Research Communications 35, no. 2 (June 2007): 173–76. http://dx.doi.org/10.1556/crc.35.2007.2.2.

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19

Anyanwu, Rosemary C., and David J. Jukes. "Food safety control systems for developing countries." Food Control 1, no. 1 (January 1990): 17–26. http://dx.doi.org/10.1016/0956-7135(90)90116-t.

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20

Eze, SC, and BC Echezona. "Agricultural pest control programmes, food security and safety." African Journal of Food, Agriculture, Nutrition and Development 12, no. 53 (August 3, 2012): 6582–92. http://dx.doi.org/10.18697/ajfand.53.10385.

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Agricultural pest management control strategies are primarily concerned with food security and safety. Popular pest control methods include application of synthetic pesticides, biopesticides (plant extracts), non-chemical pest management and integrated pest management (IPM). The resistance of some of the pests to the chemical pesticides, coupled with potential health hazards on the environment gave birth to a search for botanicals as alternatives to synthetic pesticides. Botanicals as biopesticides were, though effective but their shelf lives and specific actions on the target organisms have not been determined. Non-chemical pest control methods involve common cultural practices which include crop rotation, tillage, and varying time of planting or harvesting, trap cropping which appear to be the best in terms of food safety and quality but the ability of this approach to reduce pest population may be minimal. Because no single pest control method can guarantee food security and safety, integrated pest management (IPM) approach appears to hold promise. The IPM is an ecologically based approach that combines all the available pest control methods to manage pest damage by the most economical means, with the fewest possible hazards to life, property and environment. However, this review shows that the impact of integrated pest management in the rural farm communities is low. In an era of growing consumer awareness and sophistication, food quality is being emphasized. Food safety means that the agro-products should be free from pesticide residues:- therefore, aspects of farm management such as sources of seeds and seedlings, pests and weed elimination, pesticide application dates, dates and amount of fertilization, harvesting or post harvest treatments and basic information regarding the individual farmer or marketing agents activities should be certified before consuming agricultural products. Federal governments especially in developing countries are advised to mount regulating Agencies that will be responsible for a number of activities that contribute to food security and safety, water quality and pesticide applicator training as practiced in the United States of America, India and Indonesia. The agencies will ensure that the public is protected from potential health risks posed by pesticide treated foods.

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21

Mari, Nevas, Kalenius Saija, and Lundén Janne. "Significance of official food control in food safety: Food business operators' perceptions." Food Control 31, no. 1 (May 2013): 59–64. http://dx.doi.org/10.1016/j.foodcont.2012.09.041.

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22

MIKŠ-KRAJNIK, MARTA, HYUN-GYUN YUK, AMIT KUMAR, YISHAN YANG, QIANWANG ZHENG, MIN-JEONG KIM, VINAYAK GHATE, WENQIAN YUAN, and XINYI PANG. "ENSURING FOOD SECURITY THROUGH ENHANCING MICROBIOLOGICAL FOOD SAFETY." COSMOS 11, no. 01 (December 2015): 69–97. http://dx.doi.org/10.1142/s0219607715500056.

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

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23

Cortés Sánchez, Alejandro De Jesús, Martha Lorena Guzmán Robles, Rodolfo Garza Torres, Luis Daniel Espinosa Chaurand, and Mayra Diaz Ramirez. "Food Safety, Fish and Listeriosis." Turkish Journal of Agriculture - Food Science and Technology 7, no. 11 (November 23, 2019): 1908. http://dx.doi.org/10.24925/turjaf.v7i11.1908-1916.2888.

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Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and human mortality due to causative agents of listeriosis, along with their resistance to antimicrobials, they have acquired a greater emphasis on human health, animal health and food industry, resulting in the implementation of safety systems such as good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) system, analytical methods and microbiological criteria, as some of the actions to contribute to the food safety and public health protection. The purpose of this review document is to provide, in a general way, aspects involved in foodborne illnesses, specifically listeriosis and its association with fish as a transmitting food, considering the prevention and control measures of this disease through food. It also includes aspects related to antimicrobial resistance by bacterial isolates obtained from fish, their implications and health risks.

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24

Steinhauserova, Iva, and Gabriela Borilova. "New Trends Towards More Effective Food Safety Control." Procedia Food Science 5 (2015): 274–77. http://dx.doi.org/10.1016/j.profoo.2015.09.078.

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25

Kwak, No-Seong, David Jukes, and Seong-Gyun Shin. "Food Safety Control in the Republic of Korea." Critical Reviews in Food Science and Nutrition 39, no. 6 (August 1999): 539–49. http://dx.doi.org/10.1080/10408699991279286.

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26

Ahmad, S. Rehan, Abul Kalam, and Pritha Ghosh. "Biocontrol Effect of Lytic Bacteriophages Against Various Food borne Diseases." Biomedical and Pharmacology Journal 14, no. 02 (June 30, 2021): 709–23. http://dx.doi.org/10.13005/bpj/2174.

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Food borne disease is one of the major causes of hospitalization and death around the world. Many advance antimicrobial techniques, food sanitation techniques are present nowadays but still Food borne diseases are become more serious day by day. Some traditional well known antimicrobial methods including chemical treatment, pasteurization, high pressure processing, and irradiation are some popular techniques to control bacteria causing Foodborne diseases but they have several drawbacks like high cost, machine and processing equipment damage, damage nutritive value and organoleptic properties of foods and more importantly adverse effect on health. In this situation most promising and safe technique is biocontrol method. The interest for natural antimicrobial agent has exhibited due to consumer awareness towards the use of chemical based pathogen control methods or preservatives in food processing sectors. Use of bacteriophage is one of the most useful and promising natural biocontrol methods that targets specific strains of bacteria and kill the specific bacterial cell (or inhibit bacterial cell count). Bacteriophages can control foodborne disease outbreaks and ensure food safety by four different stages including therapy, biocontrol, biosanitation, and preservation. Bacteriophages are easily available in the environment and can be used safely in various foods ranging from fresh fruits, perishable animal product, and vegetables to ready-to-eat food products for bacterial decontamination. Approved commercial bacteriophages are also available to ensure food safety. bacteriophage biocontrol is recently recognized as an alternative method to reducing pathogenic bacteria from foods naturally and secure food safety. This review work is a brief overview of current bacteriophage related work in the field of foodborne diseases and food safety.

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27

Vitkova, Tsvetelina G. "Medical Review and Analysis of Canned Food Production Safety." Journal of Biomedical and Clinical Research 15, no. 1 (June 1, 2022): 5–12. http://dx.doi.org/10.2478/jbcr-2022-0001.

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Summary Food safety is an essential and integral part of public health policies in developed countries. Canned foods play a significant role in modern human nutrition. Improving the safety of internal control in production is additional prevention of the potential risks of consuming contaminated food. The present study aims to perform a health assessment and medical analysis of the Internal Control System and a canning company’s Hazard Analysis and Critical Control Points (HACCP) plan. Our study also aimed to find potential mechanisms to increase the safety in producing this type of ready-to-eat foods and possible new approaches in avoiding and managing risks. An audit algorithm was developed to analyze the existing food safety systems in the enterprise to achieve the study’s goal. The algorithm was based on the Codex Alimentarius methodology, presented in the document “Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System. A medical analysis of the Internal Control System was performed, based on the prerequisite programs, technical documentation, and the company’s HACCP-plan. The analysis of the documentation and the critical remarks made can provide more reliable conditions for producing products safe for consumers’ health. The proposed corrections in the Good Hygiene Practices (GHP), the Good Manufacturing Practices (GMP), and the HACCP plan, mainly through adequately naming authentic hazards of a biological nature, are the basis for more professional verification of the processes and ensuring food safety.

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28

Edwards, David, and Charlotte Conway. "334 Pet food safety: truth in labeling." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 63–64. http://dx.doi.org/10.1093/jas/skaa278.115.

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Abstract In the United States, substances intended for use in animal foods are generally considered to be either animal foods or animal drugs. The regulatory classification of a substance relies on its intended use. Claims for substances that are regulated as animal foods are limited to those that can be attributed to the substance’s “food” properties, which the courts in the United States have defined as being related to the provision of nutritive value, taste, or aroma or for a technical effect on the food itself. Any substance intentionally added to an animal food must be either an approved food additive as listed in part 573 in Title 21 of the Code of Federal Regulations (21 CFR 573) or a substance that is generally recognized as safe (GRAS) for an intended use, including those listed in 21 CFR 582 and 584. Also, in coordination with state feed control officials, CVM recognizes ingredients in the Official Publication of the Association of American Feed Control Officials (AAFCO) as being acceptable for use in animal foods. Everything on a pet food label must be truthful, not misleading, and appropriate for a product regulated as food. Federal regulations (21 CFR 501) require that labels include: an appropriate product name, all ingredients in descending order of predominance by weight, a statement of net quantity of contents, and the address of manufacturer or distributor. Most states have additional labeling requirements. Studies conducted for scientific research need to be evaluated to determine if the endpoints and parameters measured are also appropriate as regulatory data. Feeding studies may address target animal safety and/or utility of the substance for its intended use as a food. CVM will provide written feedback on protocols intended to address new feed ingredients.

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29

Aboul anean, Hosam El din. "Guidelines for food safety, health operations and production." Journal of Nutritional Health & Food Engineering 12, no. 2 (June 7, 2022): 66–71. http://dx.doi.org/10.15406/jnhfe.2022.12.00358.

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The aim of this study review article was to pay attention to the guidelines for food safety, health affairs operations and production in order to produce safe healthy food free of contaminants that cause bacterial and virus pathogenic poisoning and direct infection to humans. Producing a food product with special specifications for functional foods, staying away from foods that are likely to cause contamination and food poisoning, conducting chemical and microbial analyzes and food contaminants, as well as taking samples from every manufacturing step in the factory to identify critical control points to solve all problems related to the safety of the food product.

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30

Pinotti, L., V. M. Moretti, A. Baldi, F. Bellagamba, A. Campagnoli, G. Savoini, C. Cantoni, and V. Dell'Orto. "Feed Authentication as an Essential Component of Food Safety and Control." Outlook on Agriculture 34, no. 4 (December 2005): 243–48. http://dx.doi.org/10.5367/000000005775454661.

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The protracted outbreak of mad-cow disease, repeated episodes of dioxin and mycotoxin contamination, and the issue of labelling genetically modified foods have severely shaken public confidence in the food supply industry, increasing consumer concerns about the origins of the raw materials used in both animal feed and food products. The need to develop improved techniques to characterize feed and food components has consequently become more urgent, and DNA-based technologies promise to be able to meet these needs. DNA methods can establish the origin of species in meat- and fish-based products and feed ingredients, and are the most reliable analytical approaches for authenticating processed foodstuffs. The identification of ingredients in processed feed and food is mandatory not only to ensure correct labelling and assessment of value, but also to avoid health risks related to the presence of toxic contaminants or pathogenic agents.

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31

Orriss, Gregory D. "Food Fortification: Safety and Legislation." Food and Nutrition Bulletin 19, no. 2 (January 1998): 109–16. http://dx.doi.org/10.1177/156482659801900204.

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The Food and Agriculture Organization/World Health Organization (FAO/WHO) International Conference on Nutrition (ICN), held in Rome in December 1992, recognized the widespread occurrence of micronutrient deficiencies, particularly in developing countries. The conference recognized food-based approaches as the most effective way to address existing micronutrient deficiencies. These approaches must include appropriate strategies to assure dietary diversification, improved food availability, food preservation, nutrition education, and food fortification. The final report of the conference included strategies and actions for preventing and controlling specific micronutrient deficiencies. It was proposed to ensure and legislate the fortification of foods or water with necessary micronutrients, where possible, when existing supplies fail to provide adequate levels in the diet. Food fortification has been successfully used in both developed and developing countries as one strategy to address micronutrient deficiencies. The primary purposes of food legislation are to protect the health of the consumer, protect the consumer from fraud, and facilitate trade. In the case of fortified foods, the target population must be protected from receiving either toxic or nutritionally ineffective levels of micronutrients. Legislation may be necessary to require adequate control over this fortification process by the food processors to ensure that levels of micronutrients are consistently within acceptable limits. Legislation may also be required to prohibit the addition of nutrients to commodities where it is nutritionally unnecessary or unsafe or where fortification may create an erroneous impression as to the nutritional value of the food. Any legislation regarding food fortification should incorporate the standards, recommendations, and guidelines of the Codex Alimentarius. The World Trade Organization (WTO) Agreement on the Application of Sanitary and Phytosanitary Measures (the SPS Agreement) and the WTO Agreement on Technical Barriers to Trade (the TBT Agreement) have placed new importance on Codex standards, guidelines, codes, and recommendations.

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32

BYRD-BREDBENNER, CAROL, JACLYN MAURER, VIRGINIA WHEATLEY, DONALD SCHAFFNER, CHRISTINE BRUHN, and LYDIA BLALOCK. "Food Safety Self-Reported Behaviors and Cognitions of Young Adults: Results of a National Study." Journal of Food Protection 70, no. 8 (August 1, 2007): 1917–26. http://dx.doi.org/10.4315/0362-028x-70.8.1917.

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With limited opportunities to learn safe food handling via observation, many young adults lack the knowledge needed to keep them safe from foodborne disease. It is important to reach young adults with food safety education because of their current and future roles as caregivers. With a nationwide online survey, the demographic characteristics, self-reported food handling and consumption behaviors, food safety beliefs, locus of control, self-efficacy, stage of change, and knowledge of young adults with education beyond high school (n = 4,343) were assessed. Young adults (mean age, 19.92 ± 1.67 SD) who participated were mainly female, white, never married, and freshmen or sophomores. Participants correctly answered 60% of the knowledge questions and were most knowledgeable about groups at greatest risk for foodborne disease and least knowledgeable about common food sources of foodborne disease pathogens. They reported less than optimal levels of safe food handling practices. Young adults generally had a limited intake of foods that increase the risk of foodborne disease, positive food safety beliefs, an internal food safety locus of control, and confidence in their ability to handle food safely, and they were contemplating an improvement in, or preparing to improve, their food handling practices. Females significantly outperformed males on nearly all study measures. Future food safety educational efforts should focus on increasing knowledge and propelling young adults into the action stage of safe food handling, especially males. Efforts to improve knowledge and, ultimately, food safety behaviors are essential to safeguard the health of these young adults and enable them to fulfill the role of protecting the health of their future families.

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Timilsena, Yakindra Prasad, Jyotsna Shrestha Khanal, and Anil Kumar Anal. "Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 19–30. http://dx.doi.org/10.3126/jfstn.v6i0.8256.

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Acrylamide is a thermally induced toxicant present in different processed foods in varying amount. Due to its detrimental effect on human health, it has become a major concern in public health and food safety. Various reports published recently have identified different processing techniques to reduce the level of this compound in the food. This paper aims to review and focuses on the mechanisms of acrylamide formation, the effects of different processing parameters such as pre-frying treatments, pH, temperature, time, types and the amount of raw materials, its toxicity level, and its detection methods in complex food systems. Toxicity levels of acrylamide have been found to be neurotoxic and carcinogenic. Food safety authorities including Codex Alimentarius Commission are in the process of reviewing their standards to fix the limit of acrylamide in processed foods. J. Food Sci. Technol. Nepal, Vol. 6 (19-30), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8256

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34

Iyengar, Venkatesh, and Ibrahim Elmadfa. "Food Safety Security: A new Concept for Enhancing Food Safety Measures." International Journal for Vitamin and Nutrition Research 82, no. 3 (June 1, 2012): 216–22. http://dx.doi.org/10.1024/0300-9831/a000114.

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

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Jeng, Huei-Yann Joann, and Tony J. Fang. "Food safety control system in Taiwan––The example of food service sector." Food Control 14, no. 5 (June 2003): 317–22. http://dx.doi.org/10.1016/s0956-7135(02)00096-8.

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Fox, Edward M., Patrick G. Wall, and Séamus Fanning. "Control of Listeria species food safety at a poultry food production facility." Food Microbiology 51 (October 2015): 81–86. http://dx.doi.org/10.1016/j.fm.2015.05.002.

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Miller, M. A. "Quality control and safety of animal products." Canadian Journal of Animal Science 79, no. 4 (December 1, 1999): 533–38. http://dx.doi.org/10.4141/a99-010.

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This paper discusses the new animal drug approval process regulated by the Center for Veterinary Medicine (CVM), Food and Drug Administration (FDA) of the United States. The Center for Veterinary Medicine of FDA considers two criteria in ensuring the human food safety of edible animal products: i) safety of the chemical residues and ii) for antimicrobial products, microbiological safety including changes in bacterial pathogen load and resistance pattern. The hazard associated with animal drug products of non-carcinogenic compounds is assessed by conducting a standard battery of toxicology test, whereas the hazard from the carcinogenic potential of compounds is evaluated based on structure, results of genetic toxicity tests, and toxicology studies. Post approval monitoring is carried out to ensure that the animal drugs are being used properly after their approval. Particular concern is given to those eliciting an "acute" toxic reaction at relatively low levels. The other aspect of food safety regulated by CVM of FDA is microbiological safety, especially to antimicrobial drugs used at subtherapeutic levels in feeds. The studies are designed by FDA to ensure that antibiotic treatment of food-producing animals does not alter pathogen load or resistance pattern of pathogens. Two studies are generally performed: i) the salmonella shedding study, which addresses the effect of drug treatment on the excretion of salmonella in the feces of animals artificially infected with salmonella; and ii) the coliform resistance study, which monitors the effect of the drug on the resistance pattern of E. coli present in the endogenous fecal flora. After a retrospective study of the microbiological safety over past 20 yr, CVM of FDA is planning to revise some microbiological safety studies with focuses on: i) pathogen load, pathogen excretion and microorganism resistance pattern at the time of slaughter; and ii) susceptibility studies on products that have utility in human medicine. Key words: Animal drug, food safety, antibiotic

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Verbruggen, Paul, and Tetty Havinga. "Food Safety Meta-Controls in the Netherlands." European Journal of Risk Regulation 6, no. 4 (December 2015): 512–24. http://dx.doi.org/10.1017/s1867299x00005079.

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Public food safety authorities in Europe and elsewhere have recently developed forms of coordination and collaboration with private compliance systems in the monitoring and enforcement of public food safety laws. Such policies bring with them the risk of regulatory capture, loss of transparency and fuzzy accountability relationships. In this paper we analyse how the Netherlands Food and Consumer Product Safety Authority (NVWA) assesses and monitors the functioning of private food safety control systems so it can use these private systems in its own enforcement activities. We do so by discussing two national private systems that have been formally accepted by the NVWA and are as such subject to its meta-control. The article examines the safeguards that the public enforcement agency uses while coordinating its own activities with private food safety controls, the advantages and risks involved in this strategy, and the extent to which this policy can be improved. From this we draw lessons for public agencies elsewhere willing to engage with private compliance mechanisms. The study is based on the analysis of policy documents, public and private regulation and open-ended interviews with representatives of the public and private sector in the Netherlands.

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Wang, Yingchao, Chen Yang, and Hanpo Hou. "Risk management in perishable food distribution operations." Industrial Management & Data Systems 120, no. 2 (October 5, 2019): 291–311. http://dx.doi.org/10.1108/imds-03-2019-0149.

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Purpose The purpose of this paper is to predict or even control the food safety risks during the distribution of perishable foods. Considering the food safety risks, the distribution route of perishable foods is reasonably arranged to further improve the efficiency of cold chain distribution and reduce distribution costs. Design/methodology/approach This paper uses the microbial growth model to identify a food safety risk coefficient to describe the characteristics of food safety risks that increase over time. On this basis, with the goal of minimizing distribution costs, the authors establish a vehicle routing problem with a food safety Risk coefficient and a Time Window (VRPRTW) for perishable foods. Then, the Weight-Parameter Whale Optimization Algorithm (WPWOA) which introduces inertia weight and dynamic parameter into the native whale optimization algorithm is designed for solving this model. Moreover, benchmark functions and numerical simulation are used to test the performance of the WPWOA. Findings Based on numerical simulation, the authors obtained the distribution path of perishable foods under the restriction of food safety risks. Moreover, the WPWOA can significantly outperform other algorithms on most of the benchmark functions, and it is faster and more robust than the native WOA and avoids premature convergence. Originality/value This study indicates that the established model and the algorithm are effective to control the risk of perishable food in distribution process. Besides, it extends the existing literature and can provide a theoretical basis and practical guidance for the vehicle routing problem of perishable foods.

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Khandaker, Shahjahan Ali, and Mohammad Alauddin. "Economic analysis of food‐borne diseases control program in Australia." International Journal of Social Economics 32, no. 9 (September 1, 2005): 767–82. http://dx.doi.org/10.1108/03068290510612575.

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PurposeFood safety is an important means for controlling food‐borne diseases. While there are various procedures for food safety, HACCP‐based procedure has been considered as an efficient method for food‐safety. In Australia the introduction of HACCP‐based food‐safety measures has been recommended in particular for meat and meat products to replace the traditional organoleptic meat inspection procedure. Aims to estimate the costs and benefits.Design/methodology/approachEmploying tools of social cost benefit analysis, this paper estimates the worth of the HACCP‐based food‐safety program. The analysis was carried out assuming five alternative scenarios with 3, 5, and 7 per cent interest rates.FindingsThe results of this study show that the HACCP‐based food‐safety programs are expected to generate net benefit to the society if the effectiveness ranged between 20 and 90 per cent. However, at the 10 per cent level of effectiveness, net benefit turns into net social loss.Originality/valueProvides details of the costs and benefits of the HACCP‐based food‐safety programs in Australia.

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LIGGANS, GIRVIN L., MARC S. BOYER, LAURIE B. WILLIAMS, KIMBERLY W. DESTROMP, and SON T. HOANG. "Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants." Journal of Food Protection 82, no. 7 (June 18, 2019): 1116–23. http://dx.doi.org/10.4315/0362-028x.jfp-18-532.

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ABSTRACT Listeria monocytogenes is a widespread pathogen of public health concern that is capable of persisting in food processing and retail food environments. Both industry and regulatory agencies continually look for ways to eliminate or prevent the growth of this pathogen. This study investigated the effect of food safety management systems (FSMS) and the presence of a certified food protection manager (CFPM) on the occurrence of proper cold holding and date marking—two food safety practices associated with the control of L. monocytogenes in restaurants. Observational data collected as part of a national study of randomly selected fast food and full-service restaurants were analyzed. Regression analysis found FSMS was the strongest predictor of out-of-compliance observations. Although CFPM was not a significant predictor of out-of-compliance observations when FSMS was taken into account, restaurants with no CFPM employed had a significantly higher mean number of out-of-compliance observations than did restaurants with a CFPM employed but not present and than restaurants with a CFPM present. Having sufficient refrigeration capacity and accessible temperature measuring devices was associated with better cold-holding compliance. Establishments located in jurisdictions requiring the date marking of time-temperature control for safety foods were more likely to properly date mark those foods than those not located in such jurisdictions. HIGHLIGHTS

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Raspor, Peter. "Bio-markers: traceability in food safety issues." Acta Biochimica Polonica 52, no. 3 (September 30, 2005): 659–64. http://dx.doi.org/10.18388/abp.2005_3427.

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

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Carducci, A., N. Lucchesi, B. Casini, F. Mazzoni, D. Liaci, and M. Verani. "Virological analysis of shellfish for food safety and control." Water Science and Technology 50, no. 1 (July 1, 2004): 137–39. http://dx.doi.org/10.2166/wst.2004.0040.

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The present study was performed in order to obtain reliable and applicable techniques of viral detection in shellfish for use in ensuring food safety. This research was developed in two steps: (a) different techniques to recover viruses from artificially contaminated shellfish were tested and (b) the best technique was applied to analyse shellfish collected from sites along the coast of Salento.

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XingYuan, Lijie, Yuan Wang, Xianyi Li, and Yuhan Liu. "Application of Computer Information Technology in Food Safety Control." Journal of Physics: Conference Series 1915, no. 3 (May 1, 2021): 032068. http://dx.doi.org/10.1088/1742-6596/1915/3/032068.

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Brandt, Kirsten. "Challenges in the Control of Food Quality and Safety." Outlooks on Pest Management 19, no. 1 (February 1, 2008): 34–38. http://dx.doi.org/10.1564/19feb10.

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Cameron, Scott. "Food safety: a role for the infection control practitioner." Australian Infection Control 3, no. 4 (December 1998): 6–9. http://dx.doi.org/10.1071/hi98406.

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Bolton, D., H. Meredith, D. Walsh, and D. McDowell. "Poultry Food Safety Control Interventions in the Domestic Kitchen." Journal of Food Safety 34, no. 1 (February 2014): 34–41. http://dx.doi.org/10.1111/jfs.12092.

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Politis, Yannis, Fragoulis D. Krokos, and Ioannis Papadakis. "Categorization of control measures in food safety management systems." British Food Journal 119, no. 12 (December 4, 2017): 2653–83. http://dx.doi.org/10.1108/bfj-01-2017-0018.

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Purpose All food safety management standards require effective control measures of food safety hazards in order to ensure that food is safe at the time of human consumption. Furthermore, ISO 22000:2005 requires a logical approach to be carried out for the selection and categorization of the control measures according to the level of effect on identified food safety hazards. The purpose of this paper is to describe the COntrol MEasures CATegorization (COMECAT) method for the categorization of control measures in food safety management systems (FSMS) in order to assist organizations to prioritize and deploy their efforts and limited resources mainly to control significant hazards. Design/methodology/approach A thorough clarification of the characteristics of the different control measures used in FSMS has been achieved based on the definitions and the descriptions given by the different food safety standards such as the ISO 22000, the IFS and the BRC standards. The basic approaches for the determination of control measures found in literature and web pages have been examined and the proposed methodology has been implemented in feta cheese production in order to evaluate its applicability. Findings A decision tree model has been proposed as the most suitable approach for the categorization of control measures in FSMS. The implementation of the proposed COMECAT method in feta cheese production revealed its applicability. The method was able to identify the different risk level of food hazards and prioritize and deploy the organization’s efforts and limited resources for their management accordingly. Originality/value In the literature, there is a lack of justified methodologies for the categorization of control measures in FSMS. Most of the approaches concern attempts of private companies operating in the food industry or business consultancies and which can be found in their web pages. This paper describes a well-justified model for the categorization of control measures which is easy to implement and which results in more robust decisions.

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Harrigan, W. F. "International Food Safety Handbook: Science, International Regulation, and Control." International Journal of Food Science & Technology 36, no. 1 (July 18, 2008): 113–14. http://dx.doi.org/10.1111/j.1365-2621.2001.00450.x.

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Redmond, Elizabeth C., and Christopher J. Griffith. "Consumer perceptions of food safety risk, control and responsibility." Appetite 43, no. 3 (December 2004): 309–13. http://dx.doi.org/10.1016/j.appet.2004.05.003.

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