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Journal articles on the topic 'Food saftey'

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Author: Grafiati

Published: 9 March 2023

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1

Estoepangestie, A. T. Soelih. "Public Awareness in ensuring Animal Originated Food Safety : A Review on “One Health” Approach in Veterinary Medicine." KnE Life Sciences 3, no. 6 (December 3, 2017): 776. http://dx.doi.org/10.18502/kls.v3i6.1208.

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Human and animals live in the same ecosystem bound one to another interdependently and build an harmony in an ecosystem. Since the time of Hippocrates, the One Health concept has existed, which is now we can find in AVMA’s web page, the words “on Airs, Waters, and Places”. One of the One Health’s founders is an epidemilogist, Dr. Calvin W. Schwabe, captured the word “One Medicine” in his book, Veterinary Medicine and Human Health. Now we live in this century can feel the existence of various health problems involving human health and animal health affected one to another.Antimicrobial resistance issues is nowadays one of the challenge facing the medicine. Veterinary Services has a plenty history of applying veterinary public health principles to protect human health through animals and animal products saftey. The Veterinary role in the AMR problems is not a question. The use of drugs, includes antimicrobial, in veterinary practices can not be hindered, that is all to ensure safety not just for animals but also for humanbeing. Microbes contamination in the preparation of animal originated food, from farm to fork, is the main problem in connection to the animal originated food safety. Public services in this field is the entry point of microbes contamination which causing the decrease of food quality. To change the people’s behaviour in processing of animal originated food chain is not easy. Continuing public awareness in preparing safety food is one of athe best way to ensure the intelectuality of a nation Keywords: Global health problem; Animal originated food ; Food safety in Indonesia; Human-animal health interactions; From farm to fork; Public awareness

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2

Saqqa, Ghada Al. "Nanotechnology in Food Packaging and Food Safety." Journal of Advanced Research in Food Science and Nutrition 03, no. 01 (April 7, 2020): 24–33. http://dx.doi.org/10.24321/2582.3892.202004.

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3

Marwaha, Prachi, Smita Pathak, and Alpana Singh. "Indian Street Food Safety." AMBIENT SCIENCE 9, no. 01 (April 2022): 48–51. http://dx.doi.org/10.21276/ambi.2022.09.1.rv02.

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4

Serenčéš, R., and M. Rajčániová. "Food safety – public good." Agricultural Economics (Zemědělská ekonomika) 53, No. 8 (January 7, 2008): 385–91. http://dx.doi.org/10.17221/899-agricecon.

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The paper seeks to analyse the understanding of food safety by consumers of agro food products in the Nitra region. The food safety is here understood as the complex of precautions concerning the plant health protection, veterinary problems, animal health protection and animal welfare, concerning the foodstuffs and feeds. Realization of these precautions leads to the safety of all the parts of the food chain and the final foodstuff. Health, good living level and the protection of economic and social interests of people are the basic attributes for the evaluation of the role of foodstuff. That is why the food policy of the SR and the EC is also subordinated to these attributes. General principles and claims concerning food safety are set in the decree of the European Parliament and the Commission (EC) No. 178/2002. Relevant claims of this key horizontal regulation are already in use since January the 1st 2005, and create the common basement for precautions concerning foodstuffs and feeds, and legally ensure the complex approach to the food safety including all the direct and indirect impacts on food safety, animal health and some environmental issues. The food safety is a public good in the SR as it is characterised by non-excludability from consumption and non-existence of rivalry in the consumption.

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5

Widiastuti, Maria Magdalena Diana, Yosefina Mangera, Andriyono Andriyono, Jamaludin Jamaludin, and Nurhening Yuniekowati. "Peningkatan Kapasitas Kelompok Tani Jaya Makmur Kurik Merauke melalui Pelatihan Pembuatan Asap Cair Sekam Padi sebagai Biopestisida Organik." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 6, no. 2 (July 2, 2020): 133–42. http://dx.doi.org/10.29244/agrokreatif.6.2.133-142.

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Farmers ussually using chemical pesticides and mostly ignore the recommended dosage, chemical pesticides used spend 20% of analysis farming bussiness and food saftey become neglected for increasing production. The purpose of community capacity building is to increase farmers knowledge of making liquid smoke from agricultural waste rice husk as biopesticides for farmer groups in Kampung Jaya Makmur, Merauke Regency. The method of this empowerment by training and mentoring the process of liquid smoke production and assist the process of marketing liquid smoke products. The results of community service were the modifications of kiln drum (biochar maker) belong to farmer group into a liquid smoke maker using the pyrolysis method. This tool has been trial process and trained to farmers group of Jaya Makmur. The training of process of liquid smoke was attended by 26 farmers, 2 pioneer farmers, 3 students, and 9 lecturers from the Faculty of Agriculture and the Faculty of Engineering Musamus University. The capacity building was followed by assisting program for biochar and liquid smoke production and calculating operational costs of liquid smoke production, product packaging, and opportunities for selling liquid smoke as biopesticides organic among the farmers. Recent conclusion of this community capacity building has been increasing knowledge among farmers from 20.3% to 57%. Through the assistance, the group of production biochar center was empowered become center of input agricultural such as biopestisida and biochar.

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6

Nout, M. J. R. "Fermented foods and food safety." Food Research International 27, no. 3 (January 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.

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7

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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8

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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9

Finotti, E., G. Quaglia, and J. Comendador. "Optimization of frying process in food safety." Grasas y Aceites 49, no. 3-4 (August 30, 1998): 275–81. http://dx.doi.org/10.3989/gya.1998.v49.i3-4.728.

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10

Chandler, Marjorie L. "Pet Food Safety: Sodium in Pet Foods." Topics in Companion Animal Medicine 23, no. 3 (August 2008): 148–53. http://dx.doi.org/10.1053/j.tcam.2008.04.008.

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11

Petukhova, Olga, and Victor Strunin. "Innovative and resource aspects of food safety providing." Journal of Economics and Engineering 5, no. 1 (April 30, 2014): 9–15. http://dx.doi.org/10.7813/jee.2014/5-1/2.

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12

Mikula, P., Z. Svobodová, and M. Smutná. "Phthalates: toxicology and food safety – a review." Czech Journal of Food Sciences 23, No. 6 (November 15, 2011): 217–23. http://dx.doi.org/10.17221/3394-cjfs.

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Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods.  

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13

El-Shenawy, Moustafa A. "Learning Food Safety, Proper Nutrition and (COVID-19)." Nutrition and Food Processing 3, no. 2 (August 17, 2020): 01–03. http://dx.doi.org/10.31579/2637-8914/027.

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There is not yet accurate and confirmed information about that emerging coronavirus (Covid-19), or about reaching an appropriate treatment that eliminates it. Till this moment, the global medical authorities have agreed that simple prevention methods are the application of precautionary measures, especially in the absence of a preventive serum, which prompted many questions about the food handling/safety issues you should deal with during this crisis. Moreover, the proper nutrition is vital and important. Thus eating a balanced diet lead to healthier and stronger immunity and less exposed to the risk of chronic and infectious diseases including viral infection. This mini-review clarifies the rules that dealing with your purchases of food in order to be safe and not be a source for the spread of the virus during this Pandemic outbreak. Also, it sheds light on types of healthy stock foods you can buy and some of the nutritional rules that must be followed in order to raise immunity, which is a key factor to resist the virus.

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14

You-Hua, Chen, Nie Pu-Yan, and Yang Yong-Cong. "Effects of corporate social responsibility on food safety." Agricultural Economics (Zemědělská ekonomika) 63, No. 12 (November 30, 2017): 539–47. http://dx.doi.org/10.17221/177/2016-agricecon.

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This paper develops the theory of corporate social responsibility (CSR) in the food industry. The effects of CSR on the food industry are captured. First, we argue that CSR reduces the profits of a CSR firm under monopoly. Second, under complete information, regulation does not improve social welfare. We find that both active price regulation and active quality regulation reduce a monopolist’s profits, consumer surplus and social welfare. Finally, under incomplete information, the monopolist exaggerates quality as much as possible. With quality regulation, CSR reduces exaggerated quality in the food industry.

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15

Galaverna, G., C. DallAsta, M. Mangia, A. Dossena, and R. Marchelli. "Masked Mycotoxins: an Emerging Issue for Food Safety." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S89—S92. http://dx.doi.org/10.17221/1064-cjfs.

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The presence of masked or hidden forms of <I>Fusarium</I> mycotoxins (deoxynivalenol, DON, zearalenone, ZEN and fumonisins B1, B2 and B3) were studied in wheat and maize derived products. Significant amounts of these forms were found both in raw and in processed food commodities. Deoxynivalenol-3-glucoside was found in wheat products up to 30% of DON concentration. Bound forms of fumonisins often account for an equal or even higher amount in comparison with the free forms.

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16

Quake, Antonia Zoe, Taryn Audrey Liu, Rachel D’Souza, Katherine G. Jackson, Margaret Woch, Afua Tetteh, Vanitha Sampath, et al. "Early Introduction of Multi-Allergen Mixture for Prevention of Food Allergy: Pilot Study." Nutrients 14, no. 4 (February 9, 2022): 737. http://dx.doi.org/10.3390/nu14040737.

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The incidence and prevalence of food allergy (FA) is increasing. While several studies have established the safety and efficacy of early introduction of single allergens in infants for the prevention of FA, the exact dose, frequency, and number of allergens that can be safely introduced to infants, particularly in those at high or low risk of atopy, are still unclear. This 1-year pilot study evaluated the safety of the early introduction of single foods (milk, egg, or peanut) vs. two foods (milk/egg, egg/peanut, milk/peanut) vs. multiple foods (milk/egg/peanut/cashew/almond/shrimp/walnut/wheat/salmon/hazelnut at low, medium, or high doses) vs. no early introduction in 180 infants between 4–6 months of age. At the end of the study, they were evaluated for plasma biomarkers associated with food reactivity via standardized blood tests. Two to four years after the start of the study, participants were evaluated by standardized food challenges. The serving sizes for the single, double, and low dose mixtures were 300 mg total protein per day. The serving sizes for the medium and high dose mixtures were 900 mg and 3000 mg total protein, respectively. Equal parts of each protein were used for double or mixture foods. All infants were breastfed until at least six months of age. The results demonstrate that infants at either high or low risk for atopy were able to tolerate the early introduction of multiple allergenic foods with no increases in any safety issues, including eczema, FA, or food protein induced enterocolitis. The mixtures of foods at either low, medium, or high doses demonstrated trends for improvement in food challenge reactivity and plasma biomarkers compared to single and double food introductions. The results of this study suggest that the early introduction of foods, particularly simultaneous mixtures of many allergenic foods, may be safe and efficacious for preventing FA and can occur safely. These results need to be confirmed by larger randomized controlled studies.

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17

Çoşkun, Fatma. "Food Safety." Acta Scientifci Nutritional Health 4, no. 2 (January 11, 2020): 01. http://dx.doi.org/10.31080/asnh.2020.04.food-safety.

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18

Sándor Tömösközi, Lívia Hajas, Tamás Langó, Kitti Török, and Zsuzsanna Bugyi. "Food allergy, safety and analytics." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 323–26. http://dx.doi.org/10.34101/actaagrar/49/2552.

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The food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods or components of food. In the interest of the patients’ health 14 allergenic components must be labeled on the food packaging. To meet the requirement of regulation reliable and valid analytical methods are necessary which for the most allergenic foods are not available.

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19

Su, Stefani, Idil Daloglu Ezhuthachan, and Punita Ponda. "Genetically modified foods and food allergy." Journal of Food Allergy 2, no. 1 (September 1, 2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.

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Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from critics. To prevent adverse effects from genetically modified (GM) crops, national and international organizations tightly regulate their production and recommend rigorous safety testing. Some safety tests were developed to assess potential allergenicity by studying the product’s similarity to known allergenic proteins, its resistance to pepsin digestion, and its binding to immunoglobulin E (IgE) from sera of patients with known relevant allergies. To date, these safety assessments have only identified rare GM foods with the potential to lead to immunologic reactions. These foods were stopped from being marketed commercially, and the products on the market now have passed required safety assessments. The rise in the prevalence of food allergy preceded the commercialization of GM foods and has also occurred in countries with limited access to GM crops, which highlights a lack of causative association between the two. Several studies provided further reassurance with no evidence of higher potency in specific IgE binding to GM foods. There are no studies that demonstrate adverse reactions due to GM food consumption, and GM foods may have the beneficial potential to silence major allergenic proteins. Therefore, physicians and other health-care professionals should counsel patients that the scientific data do not support an increased risk of allergic responses to GM foods.

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20

Balasasirekha, R. "Introducing Food Science." Indian Journal of Nutrition and Dietetics 54, no. 1 (March 1, 2017): 115. http://dx.doi.org/10.21048/ijnd.2017.54.1.15450.

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Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the preservatives used are also emphasised. Governmental regulations of food safety and quality are also introduced.

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21

Izzat, Selar Sh. "A Surveillance study on the presence and safety of different types of food additive in children’s foods available in the markets." Journal of Zankoy Sulaimani - Part A 19, no. 1 (October 16, 2016): 1–16. http://dx.doi.org/10.17656/jzs.10580.

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22

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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23

Sheth, Dr Mini, Sadhana Jha Sadhana Jha, Hetvi Shah, and Dr Swati Parnami. "Capacity building of food handlers on food safety at mass catering establishments of urban Vadodara." Indian Journal of Applied Research 4, no. 6 (October 1, 2011): 255–57. http://dx.doi.org/10.15373/2249555x/june2014/81.

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24

Mishra, Sunita, and Pushpa Upadhyaya. "Food safety issues in the irradiation of foods." International Journal of Low Radiation 4, no. 3 (2007): 248. http://dx.doi.org/10.1504/ijlr.2007.015820.

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25

Franz, C. "Enterococci in foods—a conundrum for food safety." International Journal of Food Microbiology 88, no. 2-3 (December 1, 2003): 105–22. http://dx.doi.org/10.1016/s0168-1605(03)00174-0.

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26

Tarr, Michaela. "Food safety. Regulating high risk, inelastic demand foods." Appetite 56, no. 2 (April 2011): 546. http://dx.doi.org/10.1016/j.appet.2010.11.269.

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27

Lee, Hyun-Joo. "The Impact of Consumer Competence in Purchasing Foods on Satisfaction with Food-Related Consumer Policies and Satisfaction with Food-Related Life through Perceptions of Food Safety." Foods 9, no. 8 (August 12, 2020): 1103. http://dx.doi.org/10.3390/foods9081103.

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Based on the knowledge-deficit model, this study proposes a relationship between consumer competence in purchasing foods and perceptions of the safety of imported and domestic foods. This study also examines how perceptions of the safety of imported and domestic foods affect satisfaction with food-related consumer policy and satisfaction with food-related life. Using data from the “2019 Consumer Behavior Survey for Food,” which has been conducted every year since 2013 by the Korea Rural Economic Institute, we analyzed the responses of a final sample of 5869 respondents. The hypothesized conceptual model was assessed through structural equation modeling. All but one of the proposed relationships between consumer competence in purchasing foods and perceptions of food safety were supported. The relationship between perceptions of food safety and satisfaction with food-related consumer policies depends on whether foods are imported or domestic. Food origin also affected the relationship between perceptions of food safety and satisfaction with food-related life. Satisfaction with food-related consumer policies is significantly connected with satisfaction with food-related life. We discuss how the findings of this study can be applied to the development of food-related consumer policies.

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28

Wesley, S. John, Praveen Raja, A. AllwynSundar Raj, and D. Tiroutchelvamae. "Review on - Nanotechnology Applications in Food Packaging and Safety." International Journal of Engineering Research 3, no. 11 (November 1, 2014): 645–51. http://dx.doi.org/10.17950/ijer/v3s11/1105.

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29

Bayhozhaeva, B. U., and А. А. Abenova. "Quality assurance and food safety an important State task." BULLETIN of L.N. Gumilyov Eurasian National University. Technical Science and Technology Series 127, no. 2 (2019): 8–12. http://dx.doi.org/10.32523/2616-7263-2019-127-2-8-12.

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30

MITAKAKIS, TERESA Z., MARTHA I. SINCLAIR, CHRISTOPHER K. FAIRLEY, PAMELA K. LIGHTBODY, KARIN LEDER, and MARGARET E. HELLARD. "Food Safety in Family Homes in Melbourne, Australia." Journal of Food Protection 67, no. 4 (April 1, 2004): 818–22. http://dx.doi.org/10.4315/0362-028x-67.4.818.

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Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refrigeration of cooked foods; where food types were positioned in the refrigerator; and the method of thawing chicken. Nearly every household reported handling food in a way that could cause food to become contaminated. Overall, 99.0% of respondents reported some form of mishandling, which encompassed 70.3% who handled food preparation surfaces poorly, 46.6% who did not wash their hands appropriately or in a timely manner, 41.7% who mishandled raw foods, and 70.1% who mishandled cooked foods. Food was inappropriately located in the refrigerator by 81.2%, and chicken was thawed using unsafe means by 76.3% of respondents. People preparing food in the home need to be reminded of the increased risk of disease that can arise from poor food handling practices.

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Sarkadi, Livia Simon, and Veronika Gál. "Novel Foods: Regulation, Health and Safety Considerations." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 3 (December 1, 2012): 133–37. http://dx.doi.org/10.2478/v10046-012-0009-9.

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Abstract Under the Novel Food Regulation (258/97/EC), a novel food is defined as a food or food ingredientthat does not have a significant history of consumption within the European Union prior to 15May 1997. Novel foods are required to undergo a pre-market safety assessment and must beauthorised before they can legally be marketed in the EU. A proposal to revise and update the EUNovel Food Regulation was published in 2008. This proposed a definition for nanomaterials, acentralised and faster authorisation procedure and specific measures for traditional foods fromthird countries. As a result of disagreement on the inclusion of foods from cloned animals, theEuropean Parliament and Council were unable to reach agreement on the new regulation beforethe deadline of 30 March 2011. New discussions on the updated Regulation are expected to takeplace in 2012. So far 66 novel foods and food ingredients have been authorised for use in the EU.The most popular products are Noni juice (juice of the fruits of Morinda citrifolia) and phytosterolsin a number of foodstuffs

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Kofi Bansah, Abednego, Issahaku Adam, and Stephen Edem Hiamey. "Segments of cognitive responses towards local food safety concerns amongst international students in Ghana." African Journal of Hospitality and Tourism Management 3, no. 1 (June 1, 2021): 20–43. http://dx.doi.org/10.47963/ajthm.v3i1.252.

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Despite the attention paid to food safety research, few empirical works have used a non-reductionist perspective to understand how international consumers cognitively respond to local food safety conditions. Using the tri-component theorisation and the two-step clustering approach with the Kruskal Wallis test on a sample of 109 international students in Ghana, this study provides a non-reductionist cognitive segment of international students towards local food safety conditions in Ghana. The findings revealed that there are three cognitive segments of international consumers towards local food safety conditions, namely self-regards, pessimists, and epicureans. Self-assureds respond to their own self-cognition towards local food safety concerns but deny the cognition of others, moderately respond affectively and sometimes avoid local foods. Pessimists have a highly sensitive cognitive response towards local food safety conditions, high affective responses and avoid the consumption of local foods as a result, while epicureans do not cognitively respond to local food safety conditions, have low affective reactions and consume local foods regardless of the food safety conditions. The implications of these findings in the context of local food preparation, packaging, and handling as well as food safety regulations and marketing are discussed

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33

Noor, Rashed, and Farahnaaz Feroz. "Food safety in Bangladesh: A microbiological perspective." Stamford Journal of Microbiology 6, no. 1 (August 10, 2017): 1–6. http://dx.doi.org/10.3329/sjm.v6i1.33509.

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Bangladesh has long been facing problems associated with microbiological contamination of varieties foods due to the lack of awareness on hygiene followed by the defective legislative action. Manifestation of microbial prevalence in different foods bring about vital information on food safety as well as may envisage on the further intoxication caused by the prevailing microorganisms. Although a few extent of food inspection is apparently in some of the governmental regulatory bodies; however, the mass population is still suffering from a number of food borne illness. Present review partially focused on the microbiological regulation of the foods in Bangladesh and discussed the possible remedies for the maintenance of food safety.Stamford Journal of Microbiology, Vol.6(1) 2016: 1-6

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34

Widyartini, Ni Putu, I. Gst Putu Sudita Puryana, and Anak Agung Nanak Antarini. "TINJAUAN KEAMANAN PANGAN, HYGIENE SANITASI DAN KANDUNGAN GIZI MAKANAN TRADISIONAL DI KABUPATEN TABANAN." Meditory : The Journal of Medical Laboratory 8, no. 2 (January 12, 2021): 76–84. http://dx.doi.org/10.33992/m.v8i2.1136.

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Traditional food is food made in the traditional way using traditional materials and equipment. Traditional foods consist of complete meals, side dishes, vegetables and traditional snacks that are in high demand by local and national tourists so that their safety needs to be tested. The purpose of this study is to determine the Food Safety, Sanitation Hygiene and Nutrition Content of Traditional Traditional Foods Tabanan Regency. This type of research is observational with cross sectional study design. Traditional Foods of Tabanan Regency there are 103 food samples and the sample size used is 30 samples (19%) of the total sample. Food safety contained 15 (50%) exceeded the maximum limit for coliform contamination and 1 (3%) sample exceeded the limit of Escherichia Coli contamination. Hygiene Traditional food sanitation all food safety scores from traditional food processors are included in the category of vulnerable but safe for consumption. Nutritional content of traditional foods in complete foods contains high energy, namely 321,9g (14.3%) of adequacy, in side dishes containing high protein 11,6g (19.2%) of adequacy and fat that is 20,8g (32%) of adequacy, in vegetables containing high fat which is 8g (12,3%) of adequacy and in snacks contain high carbohydrate which is 67,2g (18.7%) of adequacy.Keywords: Traditional Food, Food Safety, Sanitation Hygiene, Nutrition

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Wertheim-Heck, Sigrid, Jessica Evelyn Raneri, and Peter Oosterveer. "Food safety and nutrition for low-income urbanites: exploring a social justice dilemma in consumption policy." Environment and Urbanization 31, no. 2 (June 29, 2019): 397–420. http://dx.doi.org/10.1177/0956247819858019.

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Equitable access to healthy food is a critical challenge in urban Asia. Food safety governance promotes modern supermarkets over more traditional markets, but supermarkets are associated with unequal access to food. This study investigates how retail policies driven by food safety impact the diets of the urban poor in Hanoi, Vietnam. We do this by linking food retail infrastructures with the food shopping practices and measured dietary intake of 400 women. Our results reveal sub-optimal dietary diversity and reliance on foods sourced through traditional markets, which do not provide formal food safety guarantees. Modern channels supply formal food safety guarantees, but are mainly frequented for purchasing ultra-processed foods. The paper uncovers a conflicting duality governing food security and suggests that the public responsibility for ensuring access of the poor to nutritious and safe foods requires a more diverse retail policy approach.

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Wei, Yu-Ping. "The Effect of Food Safety-Related Attributes on Customer Satisfaction of Ready-to-Eat Foods at Hypermarkets." Sustainability 13, no. 19 (September 23, 2021): 10554. http://dx.doi.org/10.3390/su131910554.

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Food safety issues have become increasingly important in the retail sector. This study focused on the perception of the safety of ready-to-eat (RTE) foods at hypermarkets. The objectives of the current study were to evaluate the perception of food safety-related attributes of RTE food and identify the key influencing factors to satisfaction at hypermarkets. A survey was conducted through a structured questionnaire that was administered at a hypermarket in Taipei, Taiwan. The hypermarket had a Hazard Analysis and Critical Control Points certification for RTE foods, while the target population was employees who had purchased RTE foods there. In total, 130 of the obtained questionnaires were valid. The statistical analysis encompassed descriptive statistics (means, percentages, and frequencies), exploratory factor analysis, and regression analysis. Four dimensions, i.e., facility, food, ambience/layout, and work staff, were identified to evaluate the food safety-related attributes of RTE foods at the hypermarket. A significant relationship between the food safety-related attributes and the overall customer satisfaction exists for ready-to-eat foods at hypermarkets. The facility, food, and work staff are all significantly impacting customer satisfaction. The results of this study promote a better understanding of consumer behavior toward food safety, thereby encouraging and supporting hypermarkets to design their layout and marketing strategies vis à vis RTE food.

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Romig, William R. "BIOTECHNOLOGIES AND FOOD: ASSURING THE SAFETY OF FOODS PRODUCED BY GENETIC MODIFICATION." HortScience 25, no. 9 (September 1990): 1176a—1176. http://dx.doi.org/10.21273/hortsci.25.9.1176a.

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Scientific experts from universities, government laboratories and food and biotechnology companies, have spent more than two years researching the report, titled, “Biotechnologies and Food: Assuring the Safety of Foods Produced by Genetic Modification.”The IFBC report outlines criteria to determine the safety of foods or ingredients developed through genetic modification. Criteria focus on: foods and food ingredients derived from microorganisms; simple chemicals and simple mixtures; and whole foods and other complex mixtures.The IFBC report presents “decision trees” to determine the safety of foods from non-traditional genetic modifications, which include such processes as recombinant DNA, cell fusion and direct mutagenesis. The decision trees comprise a series of detailed questions concerning the genetic origin, composition and safety of the food or food ingredient and culminate in a decision to accept, reject or subject the test material to further study.

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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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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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TREPKA, MARY JO, FREDERICK L. NEWMAN, ZISCA DIXON, and FATMA G. HUFFMAN. "Food Safety Practices among Pregnant Women and Mothers in the Women, Infants, and Children Program, Miami, Florida." Journal of Food Protection 70, no. 5 (May 1, 2007): 1230–37. http://dx.doi.org/10.4315/0362-028x-70.5.1230.

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Pregnant women and infants are two groups at the highest risk of severe outcomes from foodborne illnesses. We surveyed adult clients of a Women, Infants, and Children (WIC) clinic serving predominately African Americans in inner-city Miami, Florida, to assess food safety practices. Eligible and consenting women completed a 23-item self-administered survey with questions concerning food handling practices around the Partnership for Food Safety Education's Fight BAC! campaign constructs of “clean,” “separate” (not cross-contaminated), “cook,” and “chill.” Of 342 eligible clients, 299 (87.4%) consented to participate. In general, the clients' food safety practices were most problematic in the cook and chill constructs. Using a cooking thermometer, refrigerating foods within 2 h, and thawing them safely were the least commonly reported safe practices. Women who were pregnant with their first child had the lowest food safety practice scores. Of the 62 pregnant participants, 32 (51.6%) reported eating hot dogs or deli meats without first reheating them some of the time or more often, and 22 (35.5%) reported eating soft cheeses and blue-veined cheeses some of the time or more often, putting the women at risk of listeriosis. Although all women in the WIC program could benefit from food safety education, these findings indicate that women during their first pregnancy should especially be targeted for food safety education.

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FOLLMANN, L. C. P., F. T. BOLZAN, R. M. ROSSATO, and D. N. FOLLMANN. "ABELHAS, SEGURANÇA ALIMENTAR E O USO DE AGROTÓXICOS NA AGRICULTURA." Revista SODEBRAS 15, no. 177 (September 2020): 22–27. http://dx.doi.org/10.29367/issn.1809-3957.15.2020.177.22.

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Gautam, Savita. "EU Food Safety Regulations: Implications for the Indian Marine Exporter." Indian Journal of Applied Research 3, no. 3 (October 1, 2011): 232–35. http://dx.doi.org/10.15373/2249555x/mar2013/75.

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Akbarovich, Yadgarov Akram. "Issues Of Food Safety On The Basis Of Agricultural Insurance." American Journal of Agriculture and Biomedical Engineering 02, no. 07 (July 30, 2020): 43–52. http://dx.doi.org/10.37547/tajabe/volume02issue07-07.

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Delaney, Bryan. "Strategies to Evaluate the Safety of Bioengineered Foods." International Journal of Toxicology 26, no. 5 (September 2007): 389–99. http://dx.doi.org/10.1080/10915810701582855.

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

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Bell, Winnie, Jennifer Coates, Jessica Fanzo, Norbert Wilson, and William Masters. "What Matters Most to Consumers in Peri-Urban Viet Nam? An Exploratory Mixed Methods Study Investigating Food Preferences and Values." Current Developments in Nutrition 5, Supplement_2 (June 2021): 549. http://dx.doi.org/10.1093/cdn/nzab043_001.

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Abstract Objectives Understanding what drives consumer food choice in low- and middle-income countries with rapidly changing food environments is important in order to inform better interventions and food system policies. This study quantitatively and qualitatively assessed preferences for different food quality attributes including nutrition, energy, food safety (immediate), food safety (future), naturalness, taste, convenience, appearance, tradition, modernity/novelty, and price. Methods The exploratory mixed method study consisted of 264 randomly selected women aged 18–49 who participated in the quantitative survey. After participating in the quantitative survey, a subset of 40 respondents were randomly selected to attend focus group discussions on food preferences, food environments, and shopping behaviors. Food preferences and values were quantified using Best-Worst Scaling questions to elicit priorities and trade-offs among food quality attributes across four different food groups: leafy green vegetables, fruits, prepared foods, and snack foods (salty and sweet). All data collection took place in Thanh Oai District in Hanoi Province, Viet Nam. Results Food groups differ in the relative importance of each food quality attribute. Nutrition and food safety related attributes (naturalness, immediate and future food safety) were the most important for the green leafy vegetable and fruit food groups. While convenience and taste were most important for prepared foods and snack foods, respectively, with food safety (immediate) being the second most important in both food groups. Across all food groups price was consistently the least important attribute. Focus group discussions reinforced these results with additional insights particularly regarding trade-offs between nutrition and food safety that consumers face. Conclusions In rapidly changing food environments such as peri-urban Viet Nam, a wide range of food attributes drive consumer decisions towards – or away from – each food group. With Best-Worst Scaling, we generated insights about food choice in a Southeast Asian environment. Our results can inform behavior change interventions and guide food system policies such as labeling and food safety in Viet Nam. Funding Sources N/A.

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WATTHANAKULPANICH, Dorn. "Food Safety—Related Aspects of Parasites in Foods." Journal of Nutritional Science and Vitaminology 61, Supplement (2015): S96—S97. http://dx.doi.org/10.3177/jnsv.61.s96.

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Madhwal, Shweta, and Sonika Sharma. "Food Safety Issues and Risk Associated with Refrigerated Foods." International Journal of Current Microbiology and Applied Sciences 6, no. 12 (December 10, 2017): 4196–203. http://dx.doi.org/10.20546/ijcmas.2017.612.482.

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CAGRI-MEHMETOGLU, Arzu. "Food safety challenges associated with traditional foods of Turkey." Food Science and Technology 38, no. 1 (March 2018): 1–12. http://dx.doi.org/10.1590/1678-457x.36916.

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Rybka-Rodgers, S. "Improvement of food safety design of cook-chill foods." Food Research International 34, no. 5 (January 2001): 449–55. http://dx.doi.org/10.1016/s0963-9969(01)00062-x.

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Lee, Ggot-Im, Hyo-Min Lee, and Cherl-Ho Lee. "Food safety issues in industrialization of traditional Korean foods." Food Control 24, no. 1-2 (March 2012): 1–5. http://dx.doi.org/10.1016/j.foodcont.2011.09.014.

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