Concept Of Food Safety Research Articles

Determination Leves of Consumers’ Consciousness and Behavior on Food Safety: The Case of Denizli Province

Gıdanın yeterli düzeyde sağlanabilmesi, güvenli gıdalar üretilmesi, üretilen gıdanın eşit bir şekilde paylaşılabilmesi gibi birçok faktör gıda güvencesi ve güvenliği ile ilgilidir. Bu çalışmanın temel amacı, Denizli ili merkezinde tüketicilerin gıda güvenliği konusundaki bilinç düzeylerini ve eğitimle ile ilişkilerinin belirlenmesidir. Bu amaçla, Denizli kent merkezinde 402 tüketiciyle yüz yüze görüşme yöntemiyle uygulanan anketlerden elde edilen veriler χ2 testi ile değerlendirilmiştir. Araştırma sonucunda gıda güvenliğin kavram karşılığı olarak ilk aklına gelen %68 ile “hijyen” olmuştur. Tüketicilerin %37,6’sı taze gıdalar ile gıda dışı ürünleri aynı poşete koymadığı, %58,21’i gıda katkı maddelerinin kullanılma nedeninin gıdanın raf ömrünü uzatmak için olduğu, %55,47’si gıda içerisinde uygun olmayan bir durumla karşılaştıklarında aldığı yere ifade ettiklerini ifade etmişlerdir. Gıda riski oluşturan etmenlerin kaynağını belirlemede tüm katılımcıların en yüksek cevaplama oranının “kimyasal kaynaklı” olmuştur. Tüketicilerin bozulmuş ürünleri anlama ve imha etme yollarında “Ürünü açmadan son kullanma tarihine bakar, ayrı bir poşete koyar çöpe atarım” ile ön sırada yer almaktadır.

APPLICATION OF TRACEABILITY SYSTEM ON DRAGON FEET PRODUCTS USING THE TRACING AND TRACKING SYSTEM AT FISERIES INDUSTRY


 Consumer rejection is usually related to quality problems. The quality expected by consumers is of course the dragon fish feet which have SNI 7759.2013 standards. One of the concepts of food quality and safety that are recommended to support and guarantee food quality is the traceability system. There are 2 aspects to the traceability system, tracing, and tracking, which function as tools in recording the production footprint of a product. The purpose of the implementation of the research is to know the application of the traceability system on the product of the dragon's foot and to know the tracking and tracing system at PT. Ardena Artha Mulia. This research was carried out with data analysis methods and data collection techniques that would be carried out in the form of observations, interviews, literature studies, and documentation. The results of this Environmental Impact Assessment Audit Commission indicate that the process of making dragon foot products in PT. Ardena Artha Mulia, which started from the process of receiving materials to the delivery/stufing process, has implemented a traceability system by carrying out 2 aspects of the traceability system, the tracing, and tracking system. Evidence that the process of making dragon foot products has been implemented well with the stages of monitoring forms in each manufacturing process. On each monitoring form, a production code will be included to make it easier for manufacturers to track the product if something goes wrong so the factory can trace the root of the problem.
 
 
 Keywords
 fishsauce, bulu ayam fish, bromelain enzyme, fermentation

Application of non-heating methods for disinfecting vegetable raw materials in the production of food

Possible risks associated with the accumulation and migration of mycotoxins during germination of crops are presented. The presence of an acceptable level of surface microflora of grain can, during germination, intensify the accumulation of mycotoxins, which later migrate into the finished product, making it dangerous for the consumer. It is noted that the process of germination of grain crops cannot be carried out without the stage of disinfection. Promising methods of grain disinfection using non-thermal effects of exposure and the results of our own research are given. It is noted that the concept of food safety in world practice today is aimed at preserving the main food ingredients and their properties. Thermal effects lead to an effective reduction in the development of microorganisms, but at the same time cause significant losses of thermolabile compounds and adversely affect the organoleptic, physicochemical and functional properties of the final product. Ultrasonic exposure, nanosecond electromagnetic pulses and exposure to cold plasma are proposed as disinfecting methods. The methods presented today are widely used in world practice. They allow not only to deactivate molds, but also to destroy the already formed aflatoxins in food products (use of cold plasma). Based on the foregoing, it can be said that the danger of pathogenic microflora ingress and aflatoxin accumulation in food products (especially whole grains) is still present, since even a minimal amount of them can cause global harm to public health, therefore, the search and development of new disinfection methods is an urgent problem modern production.

Nutritional Health, Food Safety and its Social Determinants

In its latest report, the United Nations for Food and Agriculture Organization (FAO) pointed out that the number of those who go hungry increased for the third year in a row affecting about 821 million people worldwide in 2018. Moreover, for the most part, studies show that food insecurity tends to follow social trends in such a way that it is precisely population groups in minorities or marginalized who are most likely to be exposed to food shortages and/or lack of access to adequate food. In this scenario, the concepts of food safety and insecurity gain prominence in the international debate playing a role of relevance to global public health. Achieving a healthy and sustainable food model is today one of the main objectives of modern and globalized society. With this, the main objective of this study is to collect in the scientific literature and discuss briefly about the social, environmental and geopolitical determinants that are (or should be) involved in the continuous process of effective human right to adequate feeding.

Revisiting the question of vitamin D enrichment of milk

The concept of food safety in Russia includes the task of achieving self-sufficiency in dairy products of high nutritional and biological value in accordance with scientific medical standards. The article is devoted to the scientific development of the formulation of vitamin D-enriched drinking milk. The research data are relevant due to the vitamin D deficiency in the diet of the population living in the North-Western region of Russia. The main reason why drinking milk was chosen as an object for vitamin D enrichment is the fact that dairy products occupy a significant place in the human diet, with 30-40% of the total energy value of food accounting for this particular group of products.

Nurses' knowledge about regional foods, food & nutritional safety.

to analyze the knowledge of nurses working in Primary Health Care Units about regional foods, food & nutritional safety. a cross-sectional study conducted with 71 nurses working in health care units in the city of Fortaleza, Ceará. Data were obtained through administration of two questionnaires, subsequently analyzed through statistical tests. a satisfactory level of knowledge was found for most nurses, and it was evident that those with graduate degrees had greater knowledge about 'regional food basics' (p=0,014) and 'frequency of use of regional foods' (p=0,014); the age of the professionals had an inversely proportional relationship with the knowledge about the 'concept of food & nutritional safety' (p=0,009). nurses had satisfactory knowledge about the themes addressed, and professionals should be encouraged to improve their knowledge and instruct families on the importance of a diet based on regional foods.

Unfit for Human Consumption. The Elusive Element in the EU Food Safety Concept of Article 14 GFL

According to Article 14(2) of Regulation (EC) 178/2002 ‘the General Food Law,’ unsafe food, the core concept in EU food safety law, encompasses food that is injurious to health as well as food unfit for human consumption. This paper reports on an empirical study of interpretations in several EU Member States of the concept unfit for human consumption and its relation to injuriousness to health. It appears that a broad spectrum of conditions and situations is brought under this concept. Interpretations among Member States vary considerably. Substantive, procedural and communicational non-compliances may be found under the concept. Also, not otherwise regulated conditions may lead to the classification of food as unfit for human consumption. The paper argues in favour of a return to the initial approach of the European Commission in its proposal for what is now the General Food Law. Food should only be classified as unfit for consumption if it is likely to be injurious to health due to conditions such as indicated in Article 14(5) of the General Food Law. In case of non-compliance with other provisions of food law, Member States can enforce. A detour via classification of the non-complying food as unfit for consumption is not needed to this end.

Food Safety Education Needs of High-School Students: Leftovers, Lunches, and Microwaves.

We explored priority areas of food safety education needed by high-school students within Ontario, Canada. We analyzed transcripts from semistructured interviews with 20 experts in food safety, food safety education in youth, and high-school education in Ontario. Inductive thematic analysis was used to identify priority food safety education needs. We identified 4 priority action areas for food safety education targeting students: how to safely do the things they typically do with food; how to keep themselves and their kitchens clean and safe; how microorganisms grow and how they can result in foodborne disease; and how to keep food out of the "danger zone" 4°C to 60°C (40° F to 140° F). The results indicate that students need specific education around the use of microwaves, consumption of convenience meals, preparing and handling foods at school events, and safe transportation of food for lunches, school trips, and sporting events. High-school students need food safety education specific to their usual interactions with food, including the foods, tools, and settings students regularly encounter. Delivery of food safety education should emphasize sequences of safe food-handling behaviors for specific food interactions, such as reheating a meal in the microwave, rather than traditional food safety concepts, such as temperature abuse.

ОСНОВНІ АСПЕКТИ СИСТЕМИ НАССР ДЛЯ РЕСТОРАНІВ ЗА СПЕЦІАЛЬНИМИ ЗАМОВЛЕННЯМИ (CATERING)

Introduction. In the context of Ukraine's integration into the European space and in order to attract foreign investors to the restaurant market, the issue of food security is important. Food security is one of the main factors for ensuring the competitiveness of the restaurant industry and is becoming more relevant every year. One of the instruments of effective influence and improvement of food safety is the introduction of Hazard Analysis and Critical Control Points (HACCP) in the restaurant industry.Purpose. The purpose of the study is to characterize the main aspects of the HACCP system for restaurants catering.Results. It is established that the need to implement the HACCP system is conditioned by the provision of quality products and strengthening the competitive position of the company in the restaurant services market. The main advantages and disadvantages of implementing the HACCP system are identified. The features that should be taken into account when implementing the HACCP system at restaurants catering to restaurants with special orders (catering) are noted. The main critical points of the HACCP system for catering restaurants were established, as follows: purchase and acceptance of products; defrosting products; preparation of products; cooking and drinks; cooling of ready meals. Catering restaurants need to adhere to the concept of food safety in their operations and to have strict controls at all stages of the technology cycle. It is necessary to carry out strict control over the following processes: procurement and supply of products and raw materials; disinfection of air and work areas; hygiene of kitchen staff and service staff; compliance with the rules of transportation, transportation and unloading of products; temperature storage modes; methods of selling ready meals and drinks.Originality. The main aspects of the HACCP system are defined in combination with the implementation of the following processes: environmental and product safety, its high quality, efficiency of catering services and their quality organization, optimization of necessary risks, organization of controls for catering companies in order to meet consumer demand and ensure the competitiveness of the enterprise.Conclusion. Therefore, the need to implement HACCP quality system for special-order restaurants is driven by consumer demand for quality products that must be environmentally friendly and safe and of high quality. The introduction of the HACCP system will ensure the competitiveness of the enterprise both in the domestic market of services and in foreign countries, as well as increase the flow of foreign investors to our country. It is established that when designing the HACCP system for catering restaurants it is necessary to take into account the types of catering services and the types of events that will be served by the catering company, which will allow to properly organize the implementation of the HACCP system and to take into account the more necessary risks that may arise the process of providing catering services. The main critical points and processes that need to be monitored for catering restaurants are identified.

Food Safety Knowledge among Chicken Shawerma Food Handlers in Amman- Jordan

Aims: Several food poisoning outbreaks in Jordan were due to Salmonella species isolated from chicken shawerma. This study aimed to assess the food safety knowledge among chicken shawerma food handlers in Jordan. Methods: Forty chicken shawerma restaurants in Amman were selected randomly and 120 food handlers (Egyptians 53%, Jordanians 26% and Syrians 19%) were interviewed using a structured questionnaire. Descriptive and multivariate data analysis was conducted to assess their knowledge about food safety. Results: Low overall mean score of food safety knowledge (40%); the mean percent of correct answers about transportation, receiving of chicken shawerma, storage, preparation, selling, and controlling microorganisms were: 63%, 54%, 45%, 31%, and 26%, respectively. Ninety percent of the participants had no previous training in food safety concepts. Better food safety knowledge was significantly associated (p > 0.05) with higher educational levels, receiving special training in food safety and having a Jordanian nationality. Conclusions: This study recommends establishing a comprehensive food safety program in Jordan to build the capacity of the food handlers and enforce periodic evaluation of their food safety knowledge and evidence-based best practices.

Evolving Concepts of Food Safety: The Need for Understanding Mechanisms of Food Toxicology for Public Policy

Nutrition and diet, which are fundamental to human development and health, in the context of food safety, can be major determinants in the prevention and contributor to both acute and chronic diseases. While the predominant and legitimate concern is to detect and eliminate microbial pathogens that can cause acute illnesses and deaths (estimated 3-5 thousand deaths in the United States and millions of various acute disorders), food components (nutrients, pollutants, additives, processing by-products, etc.) are major factors in chronic diseases (e.g., “metabolic diseases” of diabetes, cardiovascular diseases, cancers). They contribute to millions of long-term health problems and deaths, globally. The objective of this “Communication” is to integrate a shared underlying mechanism of toxicity between acute and chronic diseases. The traditional separation of the strategy to understand “causes” of acute and chronic diseases, while for some practical tactics is understandable (i.e. screening for food-associated pathogens), it fails to recognize that these microbial -associated toxins work by exactly the same molecular/biochemical and cellular mechanisms as the toxicants- causing chronic diseases. Since all chemicals work by mutagenic, cytotoxic or “epigenetic” alteration of gene expression at the transcriptional, translational or post-translational levels, understanding characteristics of all three of these toxicological mechanisms is important so that public policy- strategies for prevention of both these classes of food –related diseases can be made and that a solid foundation for the concept of “functional foods” be made. A moral imperative has to be given to the critical role that safe food can make during pregnancy in preventing long-term health effects later in life.

Food Safety and Sustainability ? An Exploratory Approach at the Level of the Romanian Wine Production Companies

This article aims at identifying and analyzing opinions referring to the necessity, opportunity and efficiency of the implementation of the strategies and sustainable development practices in the wine industry as food safety is considered a component of sustainability. The main objective of the paper is to create a clear picture of the existing willingness of companies to adopt marketing strategies that should contribute to increasing food security by increasing the quality of wine and which should be based on the principles of sustainability. In this sense, the authors conducted some qualitative marketing research in which 15 managers from wine producing companies from Romania's wine-growing areas were interviewed. The research highlights the relationship between responsible consumption, food safety and sustainability, and the authors believe that such an association is relevant to the economic and social context of the European Union and other parts of the world. The novelty of this research refers to the analysis of the relationship between the responsible wine consumption and sustainability, to the identification of the opinions of the wine companies managers regarding the benefits and the limits of M2M and IoT technologies, to the emphasis of the marketing strategies and techniques considered innovative in the field of viticulture, as well as to the association of the concept of food safety by wine consumption to the aspects related to education and culture.

Поняття, ознаки та критерії продовольчої безпеки за законодавством України та інших держав

Despite the substantial progress in agro-industrial production development was achieved in the twentieth century, the food problem has not only lost its acuteness, but also turned into a global problem of food safety of mankind. The proper legal regulation of the production of necessary quantity of quality and safe food in the state is a guarantee of food safety of the state. The concept of food safety is legally enshrined in Art. 2 of the Law of Ukraine “On State Support to Agriculture of Ukraine” (dated June 24, 2004) as the protection of human life interests, which is expressed in guaranteeing by the state of unimpeded economic access of a person to food products in order to maintain his/her normal life activities. This normative definition of food safety has become the subject to substantiated criticism in legal literature, since it reflects only one aspect of Ukraine’s food safety – the economic availability of food for the population. The food safety has a number of distinctive features, which determine its role in guaranteeing the national safety of the state. Firstly, the food safety has internal and external aspects. The internal aspect of food safety lies in the functioning of effective mechanisms in the state for guaranteeing human being the access to food products in the quantity and range, sufficient to ensure his/her livelihoods (quantitative measurement), as well as ensuring the proper quality and safety of such products (qualitative measurement). The agricultural legislation of Ukraine provides only a few legal mechanisms to ensure quality measuring of food safety. At the same time, the ensuring the quantitative measurement of Ukraine’s food safety is extremely negative due to difficult economic situation in Ukraine. Legally established minimum wages, scholarships, pensions are not enough to provide a full-fledged human nutrition. The external aspect of food safety is self-sustaining by the state of its food needs in order to reduce the dependence of its economy on food imports. Secondly, ensuring food safety is an essential condition for the realization of one of the basic human rights – the right to adequate food, which is part of the right to a sufficient standard of living. Thirdly, food safety, in particular its qualitative criterion, is an integral part of the internal environmental safety of citizens, because the use of poor quality and dangerous food products significantly affects human health, can provoke diseases and cause fatalities as a result of food poisoning. Fourthly, guaranteeing the food safety of the state is a strategic goal of the state agrarian policy. Given the importance of food to ensure human existence, food safety can be considered as a kind of system of economic and social relations, which is the biosocial basis for the existence of both society and the human individual. In economically developed countries issues of food safety have been subject to considerable legislative regulation. In Ukraine the level of legal regulation of food safety is unsatisfactory. In national agrarian and environmental legislation only quality criteria of food safety are legally defined. Decree of the Cabinet of Ministers of Ukraine “Some Issues of Food Safety” (dated December 5, 2007, No. 1379) approved the Methodology for Determining the Main Indicators of Food Safety. These indicators have been criticized in special literature because they do not take into account issues of quality and safety of food products, peculiarities of development of the agro-food sector as a system-forming for the whole system of food safety. In Ukrainian legal science the necessity of adopting of a special law “On Food Security” or “On Food Security of the State” was substantiated. But the attempt to adopt a special law, aimed at ensuring the state food safety, was unsuccessful. In 2012 the draft law “On Food Safety” was returned by the President of Ukraine to the Parliament with substantive remarks and rejected by the Verkhovna Rada of Ukraine. By this time relations in the field of food safety remain without proper legislative regulation. Currently, the issue of adopting of a special law of Ukraine, aimed at the comprehensive regulation of relations in the field of food safety, is still relevant.

Food safety scandals and their impacts on restaurant customers in Lebanon

The purpose of this research is to study the impact of food safety campaign that was launched by the Lebanese Ministry of Health in 2014 on restaurant clients in Lebanon. First, the food safety concept was defined. Then, a questionnaire was distributed to 812 Lebanese nationals during their visit to one of the restaurants in the geographical area of the study. Findings revealed that there is a clear impact of spoiled food scandals on restaurant goers' behaviour and decisions and that independent restaurants are more affected by the food safety crisis than the ones affiliated to a chain. Moreover, media outlets and social media platforms play a key role in disseminating food safety scandals. The study resulted in many recommendations at the public sector level and the private sector level that need to be adopted in order to reduce the impact of food safety scandals on Lebanese restaurant sector.

Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice.

Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. Specifically, food fermentation exercises encourage students to consider other cultures and their food and beverage traditions, in addition to teaching students techniques that can be performed in their own kitchens. In previous semesters of an undergraduate microbiology course we have taught a variety of fermentations through the production of yogurt, sauerkraut, kimchi, and cheese. Student enthusiasm for these food labs led us to explore new fermentations, especially those from other cultures. To this end, a laboratory procedure and worksheets for producing the Korean rice wine makgeolli from fermented rice in the presence of amylase enzyme was developed. Students ferment the rice, bottle the ferment, and those of legal drinking age test the product while completing exercises that challenge them to explore the microbiological concepts of fermentation. Underlying themes of this laboratory activity also include basic concepts of food safety and kitchen cleanliness. The laboratory experiment can be completed in less than two weeks and can be modified easily for students of varying scientific backgrounds. Overall, the intersection of metabolism, food science, cultural diversity, and history excited students and enhanced their understanding of the microbial processes at work in fermentation.

The Effect Assessment of Reading Experience and Use Intention for AR Interactive Device

This research has designed the “Interactive Device – Food Island” with the intention of promoting the concept of food safety in an interactive way. In order to examine the value of interactive devices in the aspect of the reading experience and the purpose of reuse. This research will ask people to take the “Interactive Device” survey to explore the reading experience. This research has obtained 192 valid questionnaires from the surveyors. The results of the analysis: (1) a good “Interface design” could have positive influence on the “Technology acceptance model”. (2) The explanation rate reaches 41.7% in the “Reading experience” for the “Interactive Device – Food Island”. “Interface design”, “Usability”, and “Perceived enjoyment” could have a positive impact on the “Reading experience”. (3) Compared with the “Interface design”, the “Usability”, and the “Reading experience”, the factor of “Perceived enjoyment” may be more effective in the “Intention to reuse”, the explanation rate reaches 44.8%. Thus, this research has concluded that the “Interactive Device – Food Island” could improve the positive “Reading experience” so to attract the user to use it again. The conclusion of this research can be a reference for food safety education in digital communication.

Small Farm Food Safety, Fresh Produce—Part 2: The Buck Stops Here

Small Farm Food Safety, Fresh Produce is a short, interactive training program that introduces food-safety concepts as applied to fresh produce. The concepts are based on the FDA’s Guide to Minimized Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA-GAPs). Part 2 consists of a group discussion based on four scenarios in which people obtained food poisoning. Participants will try to identify possible points of contamination in the production and distribution of the food. This 5-page fact sheet is a minor revision written by Amy Simonne, M. E. Swisher, K. N. Moore, and Kaylene Sattanno, and published by the Department of Family, Youth and Community Sciences, July 2017.

INTERNATIONAL REGULATION AND STANDARDS IN FOOD SAFETY

The food production in the past period was mainly quantity-oriented. Nowadays the food production is transformed into an international System of Quality, implying production of food that has preserved its identity. This change has been caused by often incidents (Salmonella, BSE, E. coli O157:H7, dioxin), and these incidents were caused by interruption of food-safety chain. International organizations (Food and Agricultural Organization of the United Nations - FAO, World Health Organization - WHO, Office International des Epizooties - OIE, Codex Alimentarius Commission - CAC, International Organization for Standardization – ISO), on the basis of latest science acknowledgements, submitted new recommendations and standards of food-safety, with emphasis on integrated approach in development and applying of standards of food-safety as opportunity to access to global world market. By the other hand, high requests from developed countries could result in perplexity ‘standards as barriers’ and ‘standards as catalysts’ in the context of food safety standards in international trade in agricultural and food products. This paper explores the food safety concept through international regulation and food safety standards.

EDUCATION FOR TRAINING AGRICULTURAL STAFF IN CONCENRNS OF PROFESSIONAL STANDARDS

Due to necessity to transfer to new conditions of agricultural enterprises in the context of implementation of the Concept of Food Safety and strategy of import substitution, training of personnel for agricultural enterprises is considered to be the most important condition in transfer and application of professional standards. Therefore, the approaches to personnel policy, dealing with personnel, personnel management and training and adaptation of young specialists are changed. The article considers application of new professional standards in organizations and changing of approaches to staff training in agricultural enterprises. The authors focus on importance of education programs and further training programs in higher and vocational education in accordance with the requirements of Federal State Education Standard and Professional standards. The article defines the procedure of interaction between employers and chiefs of education organizations when they arrange any kind of joint work.

Development of a Reality‐Based Multimedia Case Study Teaching Method and its Effect on Students’ Planned Food Safety Behaviors

AbstractThere is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education; and (2) evaluate the extent to which it improves the intentions of students to implement food safety management systems upon entering the workforce, as well its impact on knowledge gains and students’ abilities to understand complex concepts. The target audience consisted of all participants in an upper‐level undergraduate food safety management systems course (n = 17). A pretest and posttest survey research instrument was developed to measure knowledge gains and also students’ food safety intentions using the framework of the Theory of Planned Behavior.Students experienced significant gains in knowledge, attitude, and intention after completion of the course (P < 0.05). One hundred percent of students agreed that the interactive videos aided in their understanding of food safety concepts. A paired t test suggested that both behavioral control beliefs and attitudes of students toward food safety management significantly increased (P < 0.5) after completion of the case study. These results suggest that integrating multimedia case studies into food science education may enhance food safety behaviors.