Dissertations / Theses on the topic 'Food saftey'

Restaurant managers complete certification in food safety in order to ensure that food is handled and prepared in a manner that decreases risk factors associated with food-borne illness. However, the literature has been inconclusive concerning the connection between manager certification and the incidence of critical food-safety violations. The purpose of this quantitative study was to examine the relationship between the presence or absence of a certified food safety manager (CFSM) and the number of risk factors cited on food inspection reports and the food safety score. In addition, this study was designed to determine whether operation type (i.e., chain vs. independently owned) has an impact on the number of risk factors and food safety score. This study was an analysis of 2013 data from 1,547 restaurants in North, Central, and South Georgia health districts using a 2-tailed independent-sample t test. Restaurants with a CFSM had significantly more risk factors cited on food safety inspections and lower food safety scores than restaurants without a CFSM. There was also a significant difference among chain and independent restaurants. Chain restaurants had fewer risk factors cited on restaurant inspections and had higher food safety scores. In the epidemiological triangle model, breaking the chain of transmission disrupts the link among agent, host, and environment. Thus, CFSMs have the responsibility to implement food safety training programs to break the chain of transmission by identifying and correcting unsafe food practices among food workers. This study has the potential to assist managers in understanding the importance of food safety and implementing food safety training programs that decrease risk factors associated with food-borne illness. Further research is needed to explore the effectiveness of manager certification in reducing critical violations.

La presenza di residui chimici negli alimenti, costituiti sia da composti farmaceutici che da contaminati ambientali, è un argomento di crescente interesse e preoccupazione per la sanità pubblica. L’Unione Europea periodicamente sancisce leggi e rapporti aggiornati, con lo scopo di condurre piani di monitoraggio e linee guida sull’ impiego di tali composti a livello industriale, agricolo e terapeutico e livelli massimi residuali (LMR e ML) negli alimenti, al fine di prevenire il rischio per il consumatore. Sulla base di queste considerazioni, il presente elaborato ha lo scopo di studiare la presenza di residui chimici in diversi alimenti di origine animale, al fine di caratterizzare il rischio per il consumatore. In primo luogo, ci siamo focalizzati sullo studio di alimenti provenienti dal settore ittico, che è un'ottima fonte di nutrienti, con importanti benefici per la salute umana. Ci siamo concentrati su cozze e vongole, animali filtratori e bioindicatori adatti per le loro caratteristiche a bioaccumulare un'ampia gamma di inquinanti ambientali. Lo scopo del primo elaborato è stato quello di valutare il rischio per il consumatore dei principali metalli (Hg, Cd, Pb, Ni, Cre As), attraverso il consumo di molluschi sulla base dei limiti massimi dichiarati dall’Unione Europea o, ove disponibili, sulla base dei valori soglia dichiarati dall’EFSA. Dal primo lavoro è emerso che vi è un basso rischio per il consumatore medio; tuttavia, i consumatori ai percentili superiori, possono essere soggetti a lesioni cutane e/o neoplasie polmonari, cutanee e vescicali per l’elevata assunzione di As. Soggetti Ni sensibili, possono invece essere soggetti a dermatiti allergiche. Il secondo lavoro di ricerca si è invece concentrato sulla ricerca dei medesimi metalli nel tonno, il cui consumo è in aumento secondo i dati della commissione europea, per le sue capacità di bioaccumulo. Sono stati, così, analizzati 131 campioni provenienti da diverse zone FAO. Dai risultati, è emerso che solo un tonno rosso, proveniente dal mare Adriatico e 11 tonni gialli hanno superato i livelli massimi residuali di Pb; tre tonni rossi provenienti da diverse sottozone del 7 Mediterraneo hanno superato i livelli massimi consentiti per il mercurio. La valutazione degli effetti tossicologici cumulativi ha indicato un rischio trascurabile sia per i medi che alti consumatori. L’obiettivo del terzo studio è stato quello di studiare la presenza di inquinanti organici persistenti e di antimicrobici nei salmoni selvatici e di allevamento di diverse aree geografiche. I salmoni d'allevamento hanno mostrato una presenza di contaminanti ambientali superiore a quelli selvatici, probabilmente a causa di un maggiore impatto demografico. Il rischio legato ai composti organofosforati, agli idrocarburi policiclici aromatici, ai policlorobifenili e ai pesticidi organoclorurati derivanti dall'assunzione di salmone si è rilevato molto basso, mentre la presenza di polobromodifenilietere congenere 99 (PBDE99) e acido perfluoroottanoico (PFOA) suscita maggiore preoccupazione. Gli antibiotici sono stati riscontrati con bassa frequenza solo nel salmone allevato. Da questi lavori, sulla base dei dati ottenuti, possiamo confermare che vi è basso rischio per il consumatore medio Il consumo regolare di carne e prodotti a base di carne fornisce un significativo apporto di proteine e micronutrienti essenziali. La carne suina, ad esempio, è impiegata in molti paesi per produrre prodotti derivati (prosciutti e salumi) ad alto valore qualitativo. Anche il consumo di carne di selvaggina, pur essendo un prodotto di nicchia, è in costante aumento e i cacciatori, le loro famiglie e le persone a loro strettamente legate possono essere considerati una sottopopolazione ad alto consumo. Nel quarto lavoro abbiamo cosi studiato la presenza di polibromodifenilietere e sostanze perfluoroalchiliche provenienti da otto Stati membri dell'UE (Austria, Danimarca, Francia, Germania, Olanda, Italia, Polonia e Spagna). La commissione Europea non ha definito limiti massimi per tali composti e dai nostri risultati non sono state rilevate sostanze perfluoroalchiliche ad eccezione dell’acido perfluoroottanoico in un solo campione austriaco. I polibromodifenilietere sono stati rilevati solo in 3 dei 77 campioni investigati. I risultati mostrano che i campioni analizzati non rappresentano un rischio per il consumatore. Recentemente una successiva relazione EFSA ha richiesto di porre maggiore attenzione sulla presenza dei perfluoroalchilici, i cui valori soglia sono stati ridotti drasticamente per il loro rischio tossicologico. Nel quinto lavoro ci siamo focalizzati su quattro diverse specie selvatiche (camoscio, capriolo, capriolo, cervo e cinghiale) con abitudini alimentari differenti. Gli animali selvatici sono considerati 8 specie sentinelle e quindi ottimi indicatori ambientali. Campioni muscolari di settantanove animali sono stati raccolti durante la stagione venatoria in una zona montana dell'Italia settentrionale. Nei campioni non sono stati trovati polibromodifenilieteri. Al contrario i pesticidi organoclorurati e organofosforati e i policlorobifenili sono stati rilevati in quasi tutti i campioni a diversi intervalli di concentrazione, mostrando una frequenza maggiore nelle specie di ungulati rispetto al cinghiale. I PFA ,invece, sono stati riscontrati solo nei cinghiali. Tra gli idrocarburi, antracene e benzopirene, sono stati trovati solo nel camoscio a basse concentrazioni. Possiamo nuovamente concludere che per il frequente ritrovamento a basse concentrazioni dei contaminati, ad eccezione di singoli composti riscontrati ad alte concentrazioni, e del basso consumo di carne di selvaggina rapportata ad altre tipologie di carne, vi è un basso rischio per il consumatore italiano. Un ulteriore tema di crescente interesse per la sanità pubblica è stato lo studio dei contaminati ambientali persistenti nel miele, in particolare il miele biologico. Infatti, nonostante l'apicoltura biologica escluda (o consenta in modo restrittivo) l'impiego di farmaci o pesticidi, molti inquinanti possono contaminare api, miele e polline. Pertanto, l'attenzione si è concentrata sullo studio di un ampio spettro di analiti quali, pesticidi, inquinanti organici persistenti e antibiotici in mieli organici raccolti in diverse aree produttive con diverso impatto agricolo, zootecnico o antropico per verificare il potenziale trasferimento di xenobiotici nella catena di approvvigionamento da fonti diverse rispetto alle pratiche apistiche. È stata confermata la presenza di diversi composti, come policlorobifenili, i polibromodifenilietere e gli idrocarburi policiclici aromatici non solo nelle arnie in prossimità di centri altamente urbanizzati, dove le concentrazioni erano più elevate, ma in tutti i contesti ambientali, confermando la possibilità di trasferimento da fonti ambientali e l’ubiquità di tali composti. Il mancato ritrovamento di antibiotici nei campioni analizzati esclude la possibilità di trasferimento accidentale delle molecole dall’ambiente in cui sono posizionate le arnie. Per ottenere una così ampia e diversificata ricerca, ogni lavoro è stato approciato in modo differente per il pretrattamento dei campioni, l’ottimizzazione del metodo analitico, l’estrazione degli analiti e il loro successivo clean up prima dell’analisi con cromatografia liquida in spettrometria di massa tandem (LC-MS/MS) o gas spettrometria (GC-MS/MS). L'approccio di natura analitico-strumentale ha richiesto per ogni ricerca un’accurata e ampia ricerca per ottenere l'ottimizzazione delle prestazioni strumentali e delle fasi di pretrattamento dei campioni, al fine di raggiungere buoni livelli di sensibilità, specificità e robustezza dei metodi analitici impiegati per poi fare 9 considerazioni di natura qualitativa, quantitativa e statistica. La pianificazione delle prove, l'ottimizzazione e la convalida dei metodi sono state eseguite secondo la Commissione SANTE/10553/2018 (SANTE 2018). I risultati di questo lavoro suggeriscono che il rischio per la salute media dei consumatori è basso. Le concentrazioni ambientali dei composti organoclorurati persistenti sembrano diminuite negli ultimi due decenni, probabilmente grazie ai progressi nella rilevazione analitica e al miglioramento dei controlli europei. I PCB sono ancora presenti nell'ambiente a causa del loro ampio impiego a livello industriale nel secolo scorso e delle loro peculiarità chimico fisiche, anche se il loro uso, oggi, è stato vietato in molte applicazioni. Per quanto riguarda i composti emergenti, i PFAs destano preoccupazione a causa del loro ampio uso e del loro possibile ruolo tossicologico. Recentemente la Commissione Europea ha infatti drasticamente diminuito i livelli soglia per queste classi per salvaguardare la salute umana. Gli antibiotici sono ancora motivo di preoccupazione e necessitano di uno stretto controllo per garantire la sicurezza umana e ridurre le resistenze, tema tuttora più che attuale.
The presence of xenobiotic residues, both drugs and environmental contaminants, in food is a cause for concern and therefore the European Authorities issue reports or laws in order to propose monitoring plans, Health-based Guidance Values (HBGV) and maximum residue levels or maximum levels (MRLs and MLs). Based on these considerations, this doctoral thesis studies the presence of residues in different foods of animal origin, aimed at a characterization of the risk for the consumer. Firstly, we studied seafood, which is an excellent source of nutrients, with important human health benefits. We focused on mussels and clams, filter feeders animals, suitable bio indicator organisms due to their bioaccumulation ability of a wide range of environmental pollutants. In the first research study, we evaluated the Italian consumer risk related to metal exposition through molluscs, on the basis on the MLs stated by the European Union, where available, or, otherwise, based on the HBGV stated by EFSA. About our results, regarding the human metal exposure, we conclude that there is a low risk for the average consumer; however, high percentile consumers, may be subjected to skin lesions, and lung, skin and bladder cancer due to high intake of As, while Ni sensitive individuals can undergo allergic dermatitis due to constant Ni presence in the studied molluscs. Subsequently, we focused on most consumed fish like salmon, tuna which consumption has consistently risen. In the second study about salmon, the aim was to investigate the presence of persistent organic pollutants (POPs) and antimicrobials in wild and farmed salmons from different geographic areas. Farmed salmons showed slightly higher presence of environmental contaminants than wild ones, likely due to the decreased possibility of a constant exposition. Antibiotics were seldom found only in farmed salmon. Risk related to organophosphate compounds (Ops), polycyclic aromatic hydrocarbons (PAHs), polychlorobiphenyls (PCBs) and organochlorine pesticides (OCPs) deriving from salmon intake were of is very low concern, while the presence of polybromodiphenyl ether (PBDE99) and perfluorooctanoic acid (PFOA), is a cause for a bit higher concern. The substantial lack of data about the detected antibiotics in salmon did not allow an extrapolation from MRLs of terrestrial animals and a risk characterization In the third work on tuna, a long-living fish with high biomagnification ability, we studied the presence of metals with high toxicological importance for public health (Hg, Pb, Cd, As, Cr, Ni). One hundred thirty-one samples were analysed. One red tuna from the Adriatic Sea and 11 yellow tunas exceeded Pb maximum levels (MLs); three red tunas from different Mediterranean sub-areas exceeded Hg MLs. The evaluation of cumulative effects indicated that only a negligible health hazard could derive from the ingestion of tuna, for both average and high consumers. The risk of carcinogenicity from Cr is still under debate at the concentrations detectable in food. In these two works, we confirm a low risk, related to the studied compounds, for average consumer health due to fish consumption. The regular consumption of meat and meat products provides a significant intake of proteins and essential micronutrients. Pork meat, for example, is used in many countries to produce derivative products (hams and cured meats) with high qualitative value. Also, game animal meat consumption, though being a niche product, is constantly increasing and hunters, their families and persons closely associated with them can be regarded as a high consumption subpopulation. Furthermore, game animals are a suitable indicator about environmental pollutant such as PCBs, PBDEs, PAHs and brominated flame retardants (BFRs). In the fourth work we studied the occurrence of PBDEs and perfluoroalkyl substances (PFASs) from eight EU Member States (Austria, Denmark, French, Germany, Holland, Italy, Poland and Spain). The European Commission has not stated maximum limits (MLs) for some environmental pollutants such as polybrominated diphenyl ether PBDEs and PFASs; no perfluoroalkyl substances were detected, except PFOA, in only one Austrian sample. PBDEs were detected in three out of 77 samples: the one coming from Germany showed the presence of all congeners analyzed the ones from Netherland and Italy, respectively PBDE 153 and PBDE 100. The results show that the analyzed samples do not pose a risk for human beings about PFASs and PBDEs. A following report from EFSA, requires a new attention on PFAS, with HBGV being drastically reduced. In the fifth work we studied four different animal species (chamois, roe deer, red deer and wild boar) that have different nutrition habits. Game animals are a suitable sentinel species to have a picture of the environment. Muscle samples from seventy-nine animals were collected during the hunting season in a Northern Italy mountain area. No PBDEs were found in the samples. OCPs, OPs and PCBs were detected in almost all samples at different concentration ranges, showing higher frequency in ungulate species than in wild boar. PFAs were found only in wild boar. Anthracene and benzopyrene, among PAHs, were found only in chamois at low concentrations. A low risk for consumers can be indicated due to the frequent detection of contaminants at trace levels, to the scarce prevalence of high concentrations of some contaminants and to the low consumption of game animal meat. An important topic in the researches carried out in my doctorate was the investigation of POPs in organic honey. However, even if organic beekeeping excludes (or restrictively allows) the use drugs or pesticides many pollutants may contaminate bee matrices, comprising bee, honey and pollen. Therefore, the focus was the investigation of a broad spectrum of analytes, pesticides, persistent organic pollutants and antibiotics in organic honeys collected in different productive areas with different agricultural, zootechnical or anthropic impact to verify the potential transfer of xenobiotics into supply chain from different sources than beekeeping practices. The presence of several compounds, such as PCBs, PBDE and PAHs was confirmed, not only in proximity to highly urbanised centres, where the concentrations were higher, but in all environment contexts, confirming the theory that these are ubiquitous contaminants. No antibiotics were found in samples analysed suggesting that presence of antibiotics is from beekeeping practices. The analytes in the different matrices required different approaches for sample pretreatment, extraction, clean up and fractionation before the analysis with liquid chromatography–tandem mass spectrometry (LC-MS/MS) or – gas mass spectrometry (GC-MS/MS). The approach of analytical-instrumental nature has provided for the optimisation of instrumental performances as well as of the steps of sample pretreatment, in order to achieve good levels of sensitivity, specificity and robustness of the method to then make considerations of qualitative, quantitative and statistical nature. The trials planning, optimisation and validation of the methods were performed according to Commission SANTE/10553/2018 (SANTE 2018). The results of this manuscript suggest that there is a low risk for the average consumer health. Environmental concentrations of persistent organochlorine compounds have been decreasing over the past two decades, and this correlates with remarkable advances in the detection of exceedingly low levels of these compounds in human populations and the improvement of European control. PCBs still are present in environment due to their industrial source even if their use was banned in many industries application. Regarding emerging compounds, PFAs still need to be concern due to their wide use and their possible toxicological role. Recently European commission decreased the HBGVs for these classes to safeguard human health. Antibiotics still are a matter of concern and need a close control to ensure human safety and decrease antimicrobial resistance.

Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is also critical to the development of risk management strategies by authorities responsible for public health and the food industry. Focusing on fresh chicken meat products, this study explored the relationship between food risk characteristics, consumer perception of food safety related risk, consumer purchase behaviour and actions that can be taken to reduce the exposure to food risk. Following an extensive literature review, an exploratory study in the form of face-toface interviews was carried out to clarify the main concerns of food hazards, and to identify the items of perceived consequent loss and risk reducing strategies adopted by consumers. The findings were verified through a quantitative survey of 200 respondents. The data was presented in the form of Structural Equation Modelling, and analysed by the LISREL 8.30 statistical package. The results showed that consumer risk perception was affected by a range of risk characteristics, such as consumer concern about the severity of the food risk, and the potential long-term adverse effect on future generation and environment. The main elements of perceived loss associated with food safety were health, financial, time, lifestyle and taste losses, and these were shown to have a negative effect on purchase likelihood. Two other risk characteristics namely, perceived knowledge and own control of the food risk were found to be linked directly and positively to consumer purchase likelihood. Risk reducing strategies such as branded product, product quality assurance and product information adopted by consumers were identified and found to be consistent with the marketing strategies used by the food industry. These risk-reducing strategies have a negative relationship with consumer risk perception. This study presented empirical evidence for characterising types of food risks and explains how food risks and risk reducing strategies affect consumer risk perception as well as purchase likelihood. Consequently, two quantitative consumer food purchase models were developed. These models can help the government and the food industry to identify key factors to develop systematic strategies for risk management and risk communication in order to allocate resources efficiently and effectively. They can also use these models to measure the effectiveness of their risk management policy in the times of concern about food safety. This study recommends further research to apply these models in other types of food products and other types of risk, such as chemical risk, and technological risk, in particular for those risks which are beyond the control of consumers. The differences in risk perception between cultures and socio-economic groupings should be explored further. This is a valid topic for further research and provides potential benefits for consumers and food industry as a whole.

The food sector accounts for $1 of every $6 in the U.S. economy, with more than $700 billion in revenue every year. However, incidents of food safety and substandard quality continue to rise. Consumers are beginning to mistrust and have lower confidence in the food supply chain. Food manufacturers need to address this issue to remain profitable. One approach includes the introduction of food policy programs that allow for independent auditing and certifications such as the Safe Quality Food (SQF) certification. The SQF certification was established as a rigorous and credible benchmark for food handlers to enforce food safety and quality standards. The purpose of this qualitative case study research was to evaluate the perceived usefulness of the SQF certification to food manufacturers. Guided by the theory of diffusion of innovation, data collection for this study included 35 stakeholder semistructured interviews and a review of 5 publicly available documents for triangulation. Thematic analysis of the transcripts was performed to generate answers to the research questions. Study findings revealed that if properly implemented, the SQF certification is a credible and robust GFSI scheme that provides effective guidelines for food production. Findings also revealed 2 opportunities for improvement. Participants noted that training programs for SQF practitioners and auditors should be improved, likewise more commitment and involvement of facility management should be required. The findings may contribute to social change by providing food producers with strategies to minimize food production failures. With the perceived benefits of the SQF certification, other food producers who have not adopted this scheme can benefit from this holistic certification to enhance their food production network.

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Most of the "bad food" reported illnesses are due to bacterial contamination. Nearly all of these cases can be linked to improper food handling, both in our homes and in restaurants. This article briefly discusses the causes of food contamination and how to handle food safely.

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Revision of 1997 title by Misner and Meer
Keeping food safe to eat is as simple as keeping hot foods hot, cold foods cold, and all foods clean. This article outlines nine tips in keeping foods safe.

Food safety is one of the World Health Organisation’s (WHO) top ten priorities (WHO 2008). The WHO (1999a) estimates that the incidence of diarrhoeal diseases alone is 4000 million cases per year worldwide indicating serious underlying food safety problems. WHO (1999a) also advises that contaminated food contributes to 1.5 billion cases of diarrhoea in children each year, resulting in more than three million premature deaths. These food-borne deaths and illnesses are shared by both developed and developing nations (Centre for Science in the Public Interest 2005). Food poisoning remains a significant public health issue for Australia (Australia New Zealand Food Authority (ANZFA) 1996), with an estimated 4.2 million individual cases of food-borne illness in Australia per year, resulting in a total annual cost to Australia of approximately $2.7 billion per year (Queensland Health 1999; ANZFA 1999b). Unofficial estimates of the number of food-borne illness cases in Queensland in 2002 are between 1.6 million and 1.9 million cases per year. Internationally the WHO has called for more systematic and aggressive steps to be taken to significantly reduce the risk of food-borne diseases (WHO 2008). Nationally the federal government states that the most important reason for introducing food safety reform in Australia is the need to reduce the national incidence of food-borne illness (Roche 2002). The Queensland government has adviseded that it is committed to food safety in the food supply chain from source to consumption (Queensland Health 2000). Australia’s food hygiene regulatory system costs government $18.6 million (net) to enforce and small business $337 million in compliance costs per year, and yet 11,500 consumers contract food-borne disease every day (ANZFA 1999b). Federal, state and territory governments throughout Australia have all acknowledged that this is unacceptable. A reduction in food-borne illness of just 20% would result in an annual saving to the Australian community of over $500 million (ANZFA 1999a), as well as reducing human mortality, morbidity and suffering. To improve the safety of our food, reduce food-borne illness and to assist Australia develop a thriving food industry, the federal, state and territory governments agreed on a series of national food safety reforms (Queensland Health 2000; ANZFA 1999a). But this is not an easy task. The food industry is one of Australia’s major employers with an estimated 131,500 food businesses throughout the country and an annual retail turnover in 1996-1997 of $41 billion (Queensland Health May 1999). In Queensland there are approximately 30,000 registered food businesses (Queensland Health 2004). The majority of these are small food businesses. Owners of small food businesses face considerable challenges to be successful. To improve food safety levels, a number of challenges must be faced and overcome by the both the food industry and government at all levels...
Thesis (Masters)
Master of Philosophy (MPhil)
Griffith School of Environment
Science, Environment, Engineering and Technology
Full Text

Thesis (M.S.)--West Virginia University, 2007.
Title from document title page. Document formatted into pages; contains xi, 87 p. : ill. Vita. Includes abstract. Includes bibliographical references.

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Do you know how to identify if the homemade or mail order food packages you received are safe, especially those perishable foods? Perishable foods are typically foods that are high in protein and /or moisture (e.g., milk, eggs, meat, poultry, and seafood). Mishandling these foods can cause food-borne illness. This publication gives some food safety tips you need to keep in mind.

Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.

This thesis investigates the implementation of food safety regulation within the UK and Germany. The aim of the research is to assess and explain the extent to which risk-based approaches that are manifest in EU General Food Law, have been applied in each country. Drawing on extensive documentary and interview material, the thesis charts the history of food safety regulation in the UK, Germany and the EU, focusing on food safety enforcement at both national and local levels. The thesis examines the factors shaping the way that ideas of risk have been operationalised within the enforcement of food safety regulation through three case studies. First, it uses the case study of food import controls to investigate the operationalisation of risk ideas at EU level, and in particular tensions between ideas of risk, hazard and safety. Second, the thesis examines how risk-based approaches to food safety enforcement are shaped by the concerns and interests of national and local authorities in Germany and the UK. Third, the thesis uses the case of food hygiene barometers to explore the key factors shaping and constraining the uptake of risk ideas in the UK and Germany. The thesis concludes that despite the universalising claims for risk-based approaches to regulation, the case of food safety regulation demonstrates the normative, political and economic drivers shaping the differential uptake and use of risk ideas in advanced EU member states, even when regulation has been harmonised under EU law. The thesis builds on that conclusion to reflect on the future of risk-based policymaking in the field of food safety as well as contributing to wider ongoing social scientific discussion about the role of risk ideas within different polities.

Master of Science
Department: Diagnostic Medicine/Pathobiology
Douglas Powell
Folklorama in Winnipeg, Manitoba, Canada is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors as each culture prepares food in their own very unique way. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of E.coli O157 causing 37 illnesses and 18 hospitalizations. Both the Department of Health and Folklorama Board of Directors realized a need for implementation of a food safety delivery program that would be more effective than a simple 2-hour food safety course delivered via PowerPoint slides. Until 2011, the 2-hour food safety course delivered to event co-ordinators and food operators for Folklorama pavilions was not mandatory. The course is now mandatory in 2011 for all Folklorama pavilions. Five randomly chosen pavilions were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training. Critical infractions noted on standardized food inspection reports were assessed. Results of the current study suggest no statistically significant difference in food inspection scores between the trained group and control group. Results imply that the 2-hour food safety course delivered via slides was sufficient to pass public health inspections.

Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.

Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.

Foodborne disease is recognised as an important public health problem, with the domestic kitchen thought to be a point of origin for many cases. Foodborne pathogens associated with a range of raw foods can contaminate the kitchen unless appropriate food safety control measures are implemented. Consumer food safety education is therefore required to improve food safety practices during food preparation, and thus reduce the risk of foodborne disease. Quantitative and qualitative research methods have been used to evaluate consumer attitudes towards food safety in the domestic kitchen and food safety education. Additionally, food safety behaviours have been assessed using an advanced observational technique incorporating CCTV and risk based scoring. This provided a quantitative assessment of the frequency, consistency and reproducibility of food safety malpractices, and enabled an evaluation of food safety intervention effectiveness. Observations showed that food safety behaviours were variable and in many cases unsafe, indicating the need for food safety education. Overall, general consumer attitudes towards food safety in the domestic kitchen and food safety education were positive, although differences in respondent demographics highlighted the need for targeted educational efforts. Research findings informed development of a social marketing initiative that aimed to improve specific food safety behaviours. Observation results showed that the majority of consumers implemented unsafe cross contamination behaviours, so improvement of such actions was determined as the behavioural objective of the initiative. An evaluation of behaviours before and after intervention suggested that a 'one-off’ social marketing strategy resulted in an initial behavioural improvement, which was not wholly maintained after 4-6 weeks. Results indicate that application of social marketing to food safety education may help to improve consumer food safety behaviours and reduce the risk of foodborne disease. Cumulatively, this thesis has improved our understanding of consumer food safety behaviour, and provided important data to inform the development of future food safety education initiatives that intend to raise awareness of food safety issues, and bring about behavioural change.

73 pp.
Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Member Manual; Arizona Youth Livestock Quality Assurance Activity Guide.
This trainer's reference is for use in implementing the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the Good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

32 pp.
Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Trainer's Reference; Arizona Youth Livestock Quality Assurance Activity Guide.
The youth manual is a reference manual for the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

32 pp.
Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Trainer's Reference; Arizona Youth Livestock Quality Assurance Activity Guide.
The youth manual is a reference manual for the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

Master of Science
Department of Food Science
Doug Powell
In the development of a hypothetical new food product (Beta Buzz) a company must have a thorough understanding of the associated food safety risks, and control factors needed to protect their consumers and their brand. The company must understand each of the suppliers, and take a proactive approach in determining the supplier requirements. It is critical that manufacturing risks be controlled and/or reduced through a combination of internal program compliance, government regulations, third party audit compliance, and/or customer audits and expectations with a focus on ingredients, the finished product and the manufacturing process itself. Food consumers have a right to safe food; the industry, as well as the government, has a responsibility to ensure consumers receive safe food.

Mestrado em Engenharia Alimentar - Especialidade em Segurança Alimentar - Instituto Superior de Agronomia
After the degree of 5 year`s duration I obtained in Agro‐Industrial Engineering, in the Instituto Superior de Agronomia, this professional activity integrator report, aim`s obtaining the Master’s degree in food engineering, specializing in hygiene and food safety. In 2004 I finished a post‐graduation in financial management in Escola Superior de Tecnologia e Gestão de Portalegre and since 1997 till the time in which this report is written, that I took several short courses to improve my knowledge in agrifood, agriculture and management. I started my professional activity in 1994 in a company named Monforqueijo in which I stayed until 2010. In this company I had several jobs through the time I spend there, I worked as a technician; manager and Chief Financial Officer and Chief Executive officer. During those years I was also a consultant to Selfrio of group SONAE, I also worked; for the Portuguese Farmers Association as an expert in food safety and quality; for the Committee of Professional Agricultural Organisations (COPA) in Brussels and as an assemblyman in the city hall of Monforte (Portalegre region). In 2011, I started working in a dairy factory named Bilores and in 2012 I changed jobs to group Fertiprado in which I stayed for a year and half, in June 2014, I started working as deputy director in the Ministry for Agriculture and the Sea.

Food borne disease continues to be a significant public health concern. The increasing awareness of food borne illness intensifies the need for proper food safety education among food handlers. The objectives of this study were to develop bilingual (English/Spanish) food safety signs, to determine their comprehensibility and most effective delivery mechanism for presentation to food handlers. The food safety concepts developed into images were: cross-contamination, proper use of thermometer to check temperatures of foods, proper cooling of foods, and do not work with food if ill. The four food safety concepts were designed into three different formats: pictures and words (English/Spanish), pictures only, and lenticular (images that shift when viewed from different angles). The food safety signs were evaluated using forty-five individuals working in the food retail industry. The participants were divided into two groups according to native language (English/ Spanish). For comprehensibility of the food safety signs, 69% responses were noted as correct. The ranking of comprehensibility of the signs was: cross-contamination (93%), thermometer (84%), cooling (64%) and not working if ill (33%). A gap in the understanding of the two lowest scoring food safety concepts (cooling and ill) calls for food safety educational programs and materials that emphasize these concepts. Correct responses for sign presentation were as follows: pictures and words with (80%), pictures only (65%) and lenticular (62%). Comparison of three different formats indicated pictures with words as the most effective presentation. The results obtained can be used as the basics for designing effective food signage for food handlers.
Master of Science in Life Sciences

In these studies, different approaches for the conservation of meat and fish products were deepened. The application of bioprotective cultures and the addition of organic salts were investigated, following the current trends of demanding mild technologies for food, in order to contrast the pathogenic and spoilage microorganisms without significant modifications of the sensorial quality of the products. In the first study, the anti-listerial activity of L. sakei strains, isolated from salmon scraps, was observed evidencing the importance of the possibility to reduce the risk of food alteration in cold smoked salmon industry and to prevent the replication of L. monocytogenes using autochthonous microorganisms with a potential biopreservative action. Moreover, in the second study, strains of Lactobacillus animalis and L. paracasei subsp. paracasei, never studied before for bioprotective purpose and characterized by limited knowledge regarding their antagonistic properties, showed promising antimicrobial activity in vitro. This action against a wide number of spoilage and pathogenic bacteria was detected both when the strains were used singularly and was more evident when they were applied as mixture (especially when L. paracasei subsp. paracasei was predominant). The antagonistic effect was due mainly to the competition for nutrients and to the production of organic acids (acetic and lactic) as combined effects. In the third study, two multistrain mixtures (L. sakei mixture and especially L. curvatus mixture), obtained adding different strains isolated and identified from Argentine vacuum packed meat, showed a promising antimicrobial activity against a wide number of spoilage and pathogenic bacteria, highlighting that the antagonistic effect originates probably from the nutrient competitive exclusion and the possible production of metabolites such organic acids. Moreover, the addition of the two mixtures to sliced vacuum-packed beef determined a better microbial quality of meat as TVC, Enterobacteriaceae and Gram negative bacteria resulted lower if compared to control samples. In any case, if compared with in vitro results, a slighter effect was detected on beef samples; it was probably due to the different competitiveness of the cultures if applied to a complex substrate like meat and to the buffering capacity of meat. The fourth study was focused on the application of organic acids and salts on non-prepacked hamburgers, as they are known to exert potential benefits in terms of bacterial inhibition and stabilization of sensory characteristics. The addition of mixtures containing sodium ascorbate, sodium citrate and sodium acetate was effective in microbial inhibition of non-prepacked beef hamburgers, especially when the highest acetate dose was used. An evident activity was found against Gram negative bacteria, which represent the most important microorganisms in determining the shelf-life of raw minced meat. This, associated with lower TVB-N values, resulted in an improvement in the hygienic quality of treated samples. These salts are now admitted only for “prepacked meat preparations” but the results evidenced the convenience for butchers to extend the use of these organic salts to non-prepacked minced meat preparations as an additional means to ensure product safety and shelf-life. In conclusion, the two technologies tested in these studies resulted to be promising as an evident antimicrobial effect was confirmed, suggesting the possibility to apply these tools to extend the shelf-life of food.

Les nanoemulsions es consideren una excel·lent manera d’incorporar compostos lipòfils actius en aliments degut a les seves propietats específiques. L’objectiu d’aquesta tesi fou estudiar els factors que afecten les propietats fisicoquímiques i de funcionalitat de les nanoemulsions com a portadores d’antimicrobians (olis essencials) o compostos bioactius (β-carotè). D’una banda, el mètode de fabricació i els paràmetres de processat, així com la concentració dels seus components i el tipus d’oli essencial van afectar significativament la mida de partícula de les nanoemulsions. Així, es van obtenir nanoemulsions amb una mida de partícula inferior als 10 nm, les quals van presentar una major activitat antimicrobiana que les emulsions convencionals. D’altra banda, les nanoemulsions van presentar una major y més ràpida digestibilitat in vitro de l’oli que les emulsions convencionals, i per tant, una major bioaccessibilitat del β-carotè. La present investigació representa un important avenç per a l’ús de les nanoemulsions en aliments.
Las nanoemulsiones se consideran una excelente manera de incorporar ingredientes lipófilos activos en los alimentos debido a sus propiedades específicas. El objetivo de esta tesis fue estudiar los factores que afectan las propiedades físico-químicas y de funcionalidad de nanoemulsiones conteniendo antimicrobianos (aceites esenciales) o compuestos bioactivos (β- caroteno). Por un lado, el método de fabricación y los parámetros de procesado así como la concentración de los distintos componentes y el tipo de aceite esencial afectaron significativamente el tamaño de partícula de las nanoemulsiones. Así, se obtuvieron nanoemulsiones con un tamaño de partícula inferior a los 10 nm, presentando una mayor actividad antimicrobiana en comparación con las emulsiones convencionales. Por otro lado, las nanoemulsiones mostraron una mayor y más rápida digestibilidad in vitro del aceite que las emulsiones convencionales, y por tanto, una mayor bioacessibilidad del β-caroteno. La presente investigación supone un importante avance para el uso de nanoemulsiones en los alimentos.
Nanoemulsions are currently regarded as an excellent tool to incorporate active lipophilic ingredients in foods systems due to their properties. The aim of this thesis was to unravel the factors affecting the physicochemical characteristics and the functionality of nanoemulsions containing antimicrobials (essential oils) or bioactive compounds (β-carotene). On one hand, the fabrication method and the processing parameters as well as the concentration of the different components and the essential oil type significantly influenced the droplet size of nanoemulsions. In this sense, nanoemulsions with a droplet size below 10 nm were obtained, which presented an enhanced antimicrobial activity compared to conventional emulsions with larger droplet size. On the other hand, nanoemulsions exhibited a faster and greater oil digestibility than conventional emulsions under simulated digestion conditions and, in turn, a higher β-carotene bioaccessibility. The research carried out reveals important information for the use of nanoemulsions in foods.

Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.

Food businesses bear the main responsibility for food safety. They are legally mandated to use preventative food safety management systems, yet food incidents occur regularly. Little research exists on these systems or failures from a management control perspective. This thesis addresses this gap through the question "Why do food safety systems fail and how does this relate to the governance and management control of food safety in food manufacturers?" Two manufacturers, with the pseudonyms LiquiComp UK and PowderCo UK, act as case studies, each with an embedded critical case of a non-reportable food incident. Data was collected through semi-structured interviews, observation and documents. An inductive, thematic analysis identified nine themes, using within and cross-case comparison. A second analytical stage used the management control paradigm Pragmatic Constructivism (H. Nørreklit, L. Nørreklit, & Mitchell, 2010), mapping codes and themes against the four dimensions of values, facts, possibilities and communication. A key finding was that the incidents were considered "unforeseeable", challenging the use of conventional food safety management systems based on risk assessment, for if the hazards leading to failures are not identified, preventative controls cannot be put in place. Pragmatic Constructivism suggests that the companies failed to identify the causes of the incidents as "factual possibilities", related to an unshakeable trust in their control systems and an over-reliance on specific expertise. The implications for practice in developing and reviewing food safety management plans are considered, e.g. to involve staff who are knowledgeable and curious, but not necessarily experts in food safety, in order to develop plans based on both breadth and depth of insight. Pragmatic Constructivism posits that success requires a functional organisational topos, involving integration of the four dimensions. Inadequate integration was observed in the LiquiComp UK case, whereas in PowderCo UK, very tight integration was seen. "Over-integration" is introduced as a new theoretical concept, which enriches the use of Pragmatic Constructivism in analysing and interpreting complex, real world situations, particularly system failures.

The incidence and prevalence of food safety practices among food staff working in food establishments in Manitoba is underrepresented and has not been adequately reviewed and researched. Uncertified food staff are at higher risk of not following food safety practices that can cause contamination of food and result in foodborne illness. The purpose of this quantitative study was to determine the prevalence of food safety practices among food staff in Manitoba and to determine the relationship between food safety certification and routine health inspections. Pender's health promotion model and Bandura's social cognitive theory were used to explain the relationships and associations between variables. Archived data dating from 2012 to 2014 of health inspection reports on 558 food establishments were collected and analyzed using the Manitoba Health Hedgehog database. Chi Square, Pearson Correlation Coefficients, and Fisher's Exact Tests revealed the association of food safety practices, routine health inspections, and food safety certification. Results indicated no statistical difference between food safety practices and routine health inspections. Pearson's r analysis revealed a weak relation between routine inspections, internal temperature, thermometer use, and food storage/food protection noncompliance. Logistic regression analysis revealed that food safety certification was not a predictor of food safety practice compliance. This study can provide a bridge to reevaluate current health policies pertaining to food safety practices in Manitoba. This study adheres to the need for social change in establishing and creating prevention programs for food staff. Food safety programs can safeguard the food industry and protect public health from foodborne illnesses.

The production and service of airlines meals is a “high-risk mass catering operation” with food safety implications, including temperature control during receiving/loading, storing and regeneration of meals, personal hygiene, cross-contamination, food allergy and poisoning. Food service is a crucial part of cabin crew on-board duties, therefore and according to the regulations, cabin crew should be educated/trained on food safety and hygiene. However, while a plethora of studies have been conducted on food handlers' food safety training in different sectors of the catering industry, to date; there is no in-depth study on cabin crew food safety training. Thus this study aimed to investigate cabin crew food safety training through the development of a conceptual framework to inform the study. Based on a mixed methods design and pragmatic worldview, this study employed a partially mixed methods sequential exploratory equal status typology. It involved two separate, but integrated strands. The first strand was qualitative based on a snowballing technique, in which a sample of 26 cabin crew training managers/supervisors participated in in-depth, semi-structured interviews from 20 airlines worldwide. In addition, content analysis of documents, e.g., airlines' websites was conducted. The qualitative findings revealed that majority of airlines train cabin crew on food safety. However, training was not based on training needs analysis (TNA) and was not aligned with cabin crew roles and duties. Additionally, few airlines evaluated independently the reaction, knowledge, behaviours and results of their cabin crew food safety training. These findings informed the need for quantifying and generalising of cabin crew food safety issues, therefore an intermediate model was developed. The second strand was quantitative based on a random purposive sample of 307 cabin crew from the 20 airlines participated in the first strand. Structural equation modelling (SEM) was used for measuring the relationships between six constructs of the intermediate model; (training, knowledge, attitudes, self-reported practices, barriers and training needs). The SEM findings revealed that food safety training affects positively and significantly the knowledge, attitudes and self-reported practices. Food training affects negatively and significantly the perceived training needs. However, there were significant differences between trained and untrained cabin crew. The findings also exposed the influence of barriers to food safety training and behaviours of both models; trained and untrained. This is the first study on cabin crew food safety training. It contributed to knowledge by providing two revised models which improve understanding of cabin crew food safety training which could inform the development of future cabin crew food safety training. Finally, this study developed a range of recommendations, limitations and future research opportunities.

2 pp.
Cutting boards come in all shapes, sizes, colors, and are comprised of various materials such as wood, bamboo, acrylic, plastic, glass, marble, and pyroceramic. There are various steps one can take to ensure proper cutting board sanitation and food safety.

Master of Science
Department of Hospitality Management and Dietetics
Kevin R. Roberts
The Centers for Disease Control and Prevention estimated that one in six Americans become ill,128,000 are hospitalized, and 3,000 die each year due to foodborne illness. Children are at a higher risk of acquiring foodborne illness than adults for several reasons, including: an immune system that has yet to fully develop, limiting their ability to fight infections; a lack of control over the food they consume because their meals are usually provided by others; and the lack of awareness of food safety risks. Thus, it is critical to ensure that childcare center employees practice safe food handling. The purpose of this study was to explore the food safety knowledge, practices, and barriers to safe food handling practices of childcare center employees. Observations were conducted in 10 childcare centers in Manhattan, Kansas. Each childcare center was observed for two days during lunch preparation and service. Observations of foodservice employees were conducted in the kitchen using a structured observation form. Teacher observations were conducted in the classroom using detailed notes. A questionnaire was used to collect demographic, food safety training, and food safety knowledge information. SPSS (v. 20.0) was used to analyze data. Childcare center employees had high average scores on the safety knowledge assessment. The majority of employees received some type of food safety training. Time pressures, availability of equipment, and small food preparation space were found as the main barriers to implementing safe food handling. Childcare center foodservice workers and teachers were knowledgeable about handwashing and time/temperature control, but failed to utilize on the job. Results of this study will help childcare educators to develop materials to improve food safety practices and encourage owners/managers of childcare centers to enhance their food safety behaviors.