Food Safety, Risks and Hazards

Life is full of risk—everyday we encounter all sorts of hazards, some of which are unavoidable. Eating and drinking are paramount to maintaining life, but unfortunately, are also coupled with a multitude of potential and sometimes fatal health risks. These risks are not to be taken lightly, which is highlighted by the current increase in obesity and related diseases in the developed world, a trend that has the World Health Organization worrying about a growing epidemic of obesity (WHO/FAO, 2003). Similarly, public health officials are increasingly concerned about a dramatic increase in diabetes and coronary heart diseases that are caused by an inappropriate and ultimately hazardous diet. But food holds many more health risks, and recognizing these would greatly benefit human health. > …obesity has become a leading cause of death in the USA, second only to smoking The extent to which consumers identify and appreciate food‐related risks, and allow this knowledge to direct their eating and drinking behaviour, is therefore of great research interest. In this article, we first detail the most significant sources of food and drink health risks and discuss the implications of consumers’ perceptions of these hazards. This discussion touches on generic research on how people perceive risks and considers the reasons behind apparent ‘misperceptions’ of risks. We also want to emphasize that, in the face of limited scientific knowledge, consumer concerns may be well grounded, and that scientists and policy makers would do well to consider the basis for consumer beliefs in order to preempt future food‐ and drink‐related health and policy crises. ![][1] A comprehensive list of all hazards associated with eating and drinking would clearly be beyond the scope of this article. Furthermore, the nature and degree of the different food and drink hazards is often specific for both time and culture. For instance, the … [1]: /embed/graphic-1.gif

Networking to reduce microbial risk in foods

Surveying citizens on food safety

This study reviews the relationship between sociodemographic variables and food safety, and assesses how sociodemographic variables relate to three different food hazards in the food chain—pesticides, Salmonella, and fat. Our results revealed that women and blacks were more likely to have high levels of concern about food safety than were men and whites. Also, the level of concern increased with age. A respondent's percived vulnerability to that risk may explain differences across risks.

Food safety risk during the pandemic

Towards a methodological framework for emerging risk identification

Food quality and safety are related to the health and safety of people, and food hazards are important influencing factors affecting food safety. It is strongly necessary to develop food safety rapid detection technology to ensure food safety. As a new detection technology, artificial nanochannel-based electrochemical and other methods have the advantages of being real-time, simple, and sensitive and are widely used in the detection of food hazards. In this paper, we review artificial nanochannel sensors as a new detection technology in food safety for different types of food hazards: biological hazards (bacteria, toxins, viruses) and chemical hazards (heavy metals, organic pollutants, food additives). At the same time, we critically discuss the advantages and disadvantages of artificial nanochannel sensor detection, as well as the restrictions and solutions of detection, and finally look forward to the challenges and development prospects of food safety detection technology based on the limitations of artificial nanochannel detection. We expect to provide a theoretical basis and inspiration for the development of rapid real-time detection technology for food hazards and the production of portable detection equipment in the future.

Nutrition and Kidney Health: Processing Emerging Evidence About Foods

Cultural revolution

Editorial and News

Novel risk assessment model of food quality and safety considering physical-chemical and pollutant indexes based on coefficient of variance integrating entropy weight

Food safety standard implementation is fundamental to the prevention, detection, and management of foodborne risks as well as the realization of food security, protection of health, and economic sustainability of food manufacturing, processing, and distributing enterprises. The global food safety standard, Hazard Analysis and Critical Control Point (HACCP) is one such instrument deployed to promote food safety in the hospitality industry worldwide. A higher educational institution in Kenya introduced HACCP ten years ago as part of its ongoing quality improvement policy to gain the advantages of implementing the standard in the food business, and as a reaction to incidents of food contamination in its restaurant that raised concerns among the customers and the leadership. Food contaminations were experienced even after the implementation of the HACCP food safety program, which brought to the fore the pitfalls that occur due to deviations from the HACCP plans and loss of control that expose consumers to food hazards. Despite the introduction of HACCP in the institution’s restaurant in 2014, there have been incidents of lapses in food quality among which was a suspected food contamination resulting in undesired customer experiences. This study aimed to evaluate the effects of the implementation of HACCP food safety management processes on food and beverage safety and business performance at the institution’s restaurant. The specific objectives of the study were to assess the implementation of the HACCP food safety management system in food production and sales; assess the customer perceptions and confidence levels in the quality and safety of food and beverages served, and to evaluate the effects of the HACCP food safety management programme in the delivery of safe food and the general business performance at the institution restaurant. The study design was exploratory and involved a survey of restaurant customers using a structured questionnaire, and interview of key informants using an interview guide. The researcher also observed food chain processes using a checklist. The study population was primarily the management and staff of the institution restaurant as well as the client population comprising students, instructors, administrative staff, institution managers, and regulatory agency representatives. The data obtained from primary sources was complemented with secondary data. Quantitative data were analysed using descriptive statistics and results were presented in tables, graphs, and pie-charts while qualitative data were analysed thematically. The key findings of the study were that despite some challenges and complexities in the implementation of HACCP, this food safety management system had significantly reduced the incidence of food contamination in the facility. Further, based on customer perceptions and feedback, the institution had registered high customer satisfaction scores (CSAT) and customer retention rates (CRR). In addition, the institution was able to generate sustained and increasing revenues and profits for the institution. The study therefore concluded that HACCP is an important instrument for promoting and safeguarding food safety in the hospitality industry and an important tool for building customer confidence and generating revenues for food businesses. The key recommendation from this study is that the institution should address identified issues of space, equipment, staff, and supplier knowledge and skills that compromise conformity with HACCP requirements.

ABSTRACTMON 87460 is a maize (Zea mays L.) product that expresses cold shock protein B to impart drought tolerance. Here we describe our evaluation of MON 87460 for agronomic and phenotypic parameters, ecological interactions, reactions to abiotic stressors, ability to persist in uncultivated areas, root growth, and across‐season water use compared with those of a conventional control hybrid with a similar genetic background. These data were used for the environmental risk assessment of MON 87460, a process required for commercialization of any new genetically modified crop. Any statistically significant differences were considered in the context of the genetic variation known to occur in maize and were assessed for their potential impact on plant pest (weed) potential and their potential environmental impact. The environmental risk assessment included several product‐specific studies to assess the trait for unintended effects such as tolerance to stresses other than drought. The results of these studies revealed no effects of the genetic modification that would result in increased pest potential or adverse environmental impact of MON 87460 compared with a conventional control and no evidence for pleiotropic effects. The results of the plant characterization studies and the subsequent environmental risk assessment support the conclusion that the environmental risks associated with cultivation or import of MON 87460 are no different from the risks associated with conventional maize.

Ensuring Safe Food for Infants: The Importance of an Integrated Approach to Monitor and Reduce the Risks of Biological, Chemical, and Physical Hazards

Food safety vs health and safety