Microbial Modeling for Food Safety: What are Some of the Potential Liability Issues?

From the Chief Executive and <scp>IFST</scp> News

<scp>IFST</scp> vision for a <scp>UK</scp>‐wide national food strategy

Meeting US food safety regulations

Editorial and News

On the discussion of food safety, the majority of China's scholars believe that the food manufacturer should responsible for its inferior products. The food manufacturer should be punished by government more than that of wholesaler and retailer. But the punishment produces less effect on the food manufacturer’s adverse selection. This paper establishes a three-sector model, and analyzes empirically the distribution of benefits among food manufacturer, wholesaler and retailer. The research result shows that the unreasonable distribution of benefits resulting in manufacturer’s adverse selection on food safety in supply chain. Therefore, in order to improve the governance of food quality and safety, government should concern about the distribution of benefits among food manufacturer, wholesaler and retailer in supply chain. Based on the above analysis, this paper puts forward some corresponding recommendations.

BackgroundVarious stages of the food chain, from production to processing to distribution, can impact food safety. The concept of “food defense” has emerged as a countermeasure against intentional contamination of food with foreign substances. Although knowledge of food hygiene is common among consumers, there are currently no reports of consumer surveys on food defense.ObjectiveThis study aims to investigate consumer awareness of food defense and food safety. We analyzed the results focusing on how consumers behave when they find abnormalities in food to further our knowledge on promoting food defense measures.MethodsParticipants completed a web-based questionnaire that included items related to awareness of food safety and food defense, as well as actions to be taken in cases of food abnormalities, such as contamination by foreign substances, the presence of a bad smell in purchased food, and the inclusion of extra items not selected by the individual. The participants were asked to indicate their preference among the 5 suggested actions in each case using a 6-point Likert scale. Data analysis involved aggregating responses into binary values. Stepwise linear regression analysis was conducted to examine the relationship between selected actions and questionnaire items, such as sex, age, and personality.ResultsA total of 1442 respondents completed the survey, and the majority of participants placed importance on food safety when making food purchases. The recognition of each term was as follows: 95.2% (n=1373) for “food security and safety,” 95.6% (n=1379) for “food hygiene,” and 17.1% (n=247) for “food defense.” The percentages of those who answered that they would “eat without worrying” in the case of “contamination by foreign substances,” “bad smell,” or “including unpurchased product” in the frozen food they purchased were 9.1% (n=131), 4.8% (n=69), and 30.7% (n=443), respectively. The results showed that contacting the manufacturer was the most common action when faced with contaminated food or food with a bad smell. Interestingly, a significant percentage of respondents indicated they would upload the issue on social networking sites. Logistic regression analysis revealed that male participants and the younger generation were more likely to choose the option of eating contaminated food without worrying. Additionally, the tendency to upload the issue on social networking sites was higher among respondents who were sociable and brand-conscious.ConclusionsThe findings of this study indicate that if food intentionally contaminated with a foreign substance is sold and delivered to consumers, it is possible consumers may eat it and experience health problems. Therefore, it is crucial for not only food manufacturers but also food delivery service providers to consider food defense measures such as protecting food from intentional contamination. Additionally, promoting consumer education and awareness regarding food defense can contribute to enhancing food safety throughout the food chain.

All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.

Obtaining food safety certification is essential for food manufacturers. Potential barriers to obtaining certification are complex, interrelated and broadly relate to, ‘knowledge and skills’, ‘time, cost and resources’, and ‘communication and access to information’. This study aimed to explore requirements for support to enable food manufacturers in Wales to overcome identified barriers. Food manufacturers (n = 37) participated in group discussions (n = 2) and completed online-questionnaires (n = 29). Support mechanisms, perceived necessary to obtain food safety certification included; funding for training and audit-fees, support for implementing food safety scheme documentation, on-site support through mentoring/coaching and pre-audits. Findings identify the need for a food safety scheme certification support package pathway incorporating online, off-site, on-site and financial support to assist food and drink manufacturers obtain third-party food safety certification. Such assistance would support three critical areas. Findings may inform development of support mechanisms to increase uptake of food safety certification and accelerate food-sector growth.

Food quality and safety––consumer perception and public health concern

From the Chief Executive and News

In theory food safety is a critical measurement, not just for economic and legal reasons but also for the moral integrity of the organisation. However, in reality, the number of accidents or incidents particularly in the food manufacturing sector is a serious cause for concern. The problem is further compounded with the onset of Brexit. Given the UK government’s floundering negotiation talks and the pending conservative leadership challenge, it has resulted in a climate of uncertainty, a devaluation of currency and economic instability. Food manufacturers along with other commercial businesses are reluctant to further invest until the economic future is more transparent. In consequence, food manufacturers are seeking efficiency savings, whilst aiming not to compromise food safety compliance. Whilst there are areas of best practice, sadly there are an increasing number of examples in which failure to comply to food safety is resulting in lost of business, serious injury and in certain cases fatalities. This paper addresses Food Safety Cultural Compliance within UK Food Manufacturers and identifies core issues that hinder the establishment of a proactive food safety culture. The research study adopts a mixed methods approach in which five UK food manufacturers were consulted via 15 semi-structured interviews with management and three focused groups. The data collected clearly indicates a commitment to food safety compliance. However, the majority of organisations struggled to maintain consistent levels of food safety compliance despite implementing costly training and development initiatives. Their strategic and operational drive to both enhance and maintain a positive food safety culture was also undermined with the uncertainty of economic pressures and the quagmire of Brexit. The paper concludes with a series of commercially viable recommendations within the context of the Brexit divorce and provides a clear contribution to the community of practice.

Building trust in food safety certification

Digitalising food manufacturing

Exploring Listeria monocytogenes perceptions in small and medium sized food manufacturers: Technical leaders' perceptions of risk, control and responsibility

With the continuous exposure of major food safety issues in recent years, food safety has become the focus of people’s attention. As a widely distributed bacterium, excessive levels of Escherichia coli in food may cause gastrointestinal discomfort symptoms, as well as adverse consequences such as food poisoning, acute gastroenteritis, food allergies, and gastric ulcers. Therefore, to ensure food safety and achieve rapid detection of E. coli, this study uses CdS quantum dots (QDs) nanomarkers to detect E. coli in water. Moreover, electrochemical square wave voltammetry is used to determine the relationship between Cadmium (Cd) ion concentration and E. coli concentration in the complex after enzyme-linked immunosorbent reaction. The experiment showed that the average particle size of CdS QDs nanoparticles was 5 nm and they had good biocompatibility. The current magnitude of electrochemical square wave voltammetry was positively correlated with the concentration of Cd ions and E. coli. When the concentration of E. coli was 50-1.0 [Formula: see text] cfu/mL, its concentration was linearly positively correlated with the magnitude of the current, with a linear correlation coefficient of 0.9873. Compared to the flat plate counting method, its relative error did not exceed 10%, and in addition, the detection time was only 2 h. The above results indicate that CdS QDs nanomarkers can achieve rapid detection of E. coli, effectively improve the detection sensitivity of E. coli, and weaken non-specific adsorption.