scholarly journals Cannabis-derived food products in the New Era of Smarter Food Safety

2020 ◽  
pp. 87-97
Author(s):  
Adam Friedlander
Keyword(s):  
Food Safety ◽  
Food Products ◽  
New Era

The Prosperity Paradox

2020 ◽  
Author(s):  
Philip Martin
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Sector ◽  
Farm Workers ◽  
Farm Labor ◽  
Labor Laws ◽  
New Era ◽  
Labor Policies ◽  
The Us ◽  
Vulnerable Workers

Why do farm workers become more vulnerable as countries get richer? As countries get richer, the share of workers employed in agriculture falls. In richer countries, hired farm workers do ever more of the work on the fewer and larger farms that produce most farm commodities. These hired workers include local workers who lack the skills and contacts needed to get nonfarm jobs that usually offer higher wages and more opportunities as well as legal and unauthorized migrants from poorer countries who may not know or exercise their labor-related rights. Government enforcement of labor laws depends on complaints, and vulnerable workers rarely complain. The Prosperity Paradox explains why farm-worker problems often worsen as the agricultural sector shrinks and lays out options to help vulnerable workers. Analysis of farm labor markets in the US, Mexico, and other countries shows that unions and fair trade efforts to protect farm workers cover a very small share of all workers and are unlikely to expand quickly. Most labor-intensive fruits and vegetables are eaten fresh. Unsafe food that sickened consumers led to voluntary industry and later government-mandated food-safety programs to ensure that food is safe when it leaves the farm, with protocols enforced by both government inspectors and buyers who refused to buy from noncompliant farms. This food-safety model offers the most promise for a new era in protective labor policies.

scholarly journals Consumers’ Intention to Adopt Blockchain Food Traceability Technology towards Organic Food Products

2021 ◽  
Vol 18 (3) ◽  
pp. 912
Author(s):  
Xin Lin ◽  
Shu-Chen Chang ◽  
Tung-Hsiang Chou ◽  
Shih-Chih Chen ◽  
Athapol Ruangkanjanases
Keyword(s):  
Food Safety ◽  
Behavioral Control ◽  
Organic Food ◽  
Food Products ◽  
Partial Least Square ◽  
Least Square ◽  
Perceived Behavioral Control ◽  
Chinese Consumers ◽  
Food Traceability ◽  
Traceability System

Establishing a blockchain food traceability system (BFTS) is increasingly important and urgent to resolve the contradiction between consumers’ intention regarding safe food selections and the spread of polluted foods. Using the advantages of blockchain, such as immutability, decentralization, openness, and anonymity, we can build trusted food traceability systems based on these important characteristics. With reliable information, traceability from production to sales can effectively improve food safety. In this research, multiple models, namely, the information success model (ISS) and the Theory of Planned Behavior (TPB) are formed into a conceptual integrated framework to study the intentions’ influenced factors of BFTS technology for Chinese consumers to help ensure food safety and the quality of Chinese organic food products. A face-to-face questionnaire survey with 300 valid responses was analyzed by Partial Least Square from the Chinese consumers focusing on the organic food products. This study found that the attitude and perceived behavioral control qualities significantly and positively affect the usage intention in adopting BFTS, while the subjective norms are positively but not significantly correlation with the usage intention in using BFTS. The above results will inform suggestions for productors and academics along with implications to promote BFTS’ usage intention.

Salmonella enterica in Superficial Cervical (Prescapular) and Ileocecal Lymph Nodes of Slaughtered Pigs

2006 ◽  
Vol 69 (4) ◽  
pp. 925-927 ◽  
Author(s):  
PETER B. BAHNSON ◽  
CLAUDIA SNYDER ◽  
LATIFA M. OMRAN
Keyword(s):  
Food Safety ◽  
Confidence Interval ◽  
Lymph Nodes ◽  
Salmonella Enterica ◽  
Food Products ◽  
Safety Risk ◽  
Bacterial Cultures ◽  
Limited Food ◽  
Food Safety Risk ◽  
Slaughtered Pigs

Because certain lymph nodes may be incorporated in food products, the presence of Salmonella enterica in these tissues could pose a food safety risk. We designed this two-part study to assess the prevalence of Salmonella in prescapular lymph nodes from normal slaughtered swine. Prescapular lymph nodes were collected from 300 systematically selected pigs in study 1 and, in study 2, from 75 pigs distributed among 10 herds. For study 2, pooled bacterial cultures were also completed on ileocecal lymph nodes, combining tissue from five pigs per pool (n = 60 pools). No Salmonella was detected in study 1 among prescapular lymph nodes (95% confidence interval, 0.0 to 1.16%). Salmonella was not detected in 75 prescapular lymph nodes from study 2, although Salmonella was detected in 5 of 10 herds in ileocecal lymph nodes. We conclude that prescapular lymph nodes posed a limited food safety risk in this population of pigs.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

Potential Application of Risk Assessment Techniques to Microbiological Issues Related to International Trade in Food and Food Products

1998 ◽  
Vol 61 (8) ◽  
pp. 1075-1086 ◽  
Author(s):  
Keyword(s):  
Risk Assessment ◽  
International Trade ◽  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Quantitative Risk Assessment ◽  
Critical Control Point ◽  
Additional Information ◽  
Assessment Techniques

One of the components of the General Agreement on Tariffs and Trade Sanitary and Phytosanitary agreement that will have far-reaching effects on International trade in foods and food products is the requirement for countries to provide risk assessments as part of the process of resolving disputes that involve food safety issues. Risk assessment is a means of evaluating the likelihood and impact of hazards. It provides a framework for systematically considering available data, providing rationales for assumptions, and identifying areas where additional information is needed. While the application of quantitative risk assessment techniques to microbial food safety has been limited, recent studies have increasingly demonstrated its feasibility. Quantitative risk assessment is particularly well suited for use with the hazard analysis critical control point and appears to have potential as an approach for comparing the equivalence of international food safety programs and inspection systems.

Is Acrylamide really a food safety issue?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Daniela Dal Castel Krein ◽  
Rafaela Julyana Barboza Devos ◽  
Luciane Maria Colla ◽  
Christian Oliveira Reinehr
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Human Exposure ◽  
Design Methodology ◽  
Safety Issue ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Safety Problem

Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods. Design/methodology/approach Published literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem. Findings Human exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related. Originality/value Depending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.

Probiotics and food safety: an evidence-based review

2020 ◽  
Author(s):  
Leila Peivasteh-Roudsari ◽  
Mohadeseh Pirhadi ◽  
Hadis Karami ◽  
Behrouz Tajdar-oranj ◽  
Ebrahim Molaee-Aghaee ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Adverse Effects ◽  
Food Products ◽  
Opportunistic Pathogen ◽  
Fermented Food ◽  
Healthy Human ◽  
Beneficial Effects ◽  
Safety Aspects ◽  
Key Issues

Probiotics are commonly defined as live microorganisms (yeast or bacteria), when getting ingested in adequate amounts, they exhibit the beneficial effects on the host. During the past two decades, probiotic microorganisms as health-promoting agents have been increasingly added to various types of food products, especially in fermented food and also drugs. Due to the importance of food safety aspects of the human diet and with regards to some adverse effects of probiotics for human, we decided to carry out a review on probiotics and their adverse effects by research in literature. Previous studies indicated that several aspects, including safety, functional and technological characteristics, have to be considered in the selection of probiotic microorganisms. Safety aspects include origin (gastrointestinal tract of healthy human), nonpathogenicity and antibiotic resistance. Some probiotic microorganisms such as enterococci have been considered as an opportunistic pathogen for humans and cause disease, possess agents for antibiotic resistance and potential virulence factors. The bacteria used as a probiotic in food should be completely safe. Probiotic bacteria should be chosen from the healthy human micro-flora and should not have any antibiotic resistance that would prevent treatment of a rare probiotic infection. This review focused on key issues concerning the safety aspects of probiotics added to particular food products for improvement of general health and also discussed the criteria for probiotic selection in details.

scholarly journals Juridical Assessment of Food Safety in Packaged Processed Food Product

2021 ◽  
Author(s):  
Dwi Bagus Pambudi ◽  
Rany Ekawati
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Government Regulation ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Balanced Diet ◽  
The Government

Food safety is one of WHO’s primary concerns during a pandemic. The current Covid-19 pandemic requires us to boost our immune system by eating a healthy and balanced diet. Food consumed by the masses must be free of chemical and biological substances that can be harmful for the body. Nowadays, food products have developed to be more innovative, such as packaged processed food products that can be stored for a long time, generally using Food Additives. The safety of packaged processed food products must be guaranteed by the manufacturers in order to guarantee consumer protection. To ensure this, the government has established the Consumer Protection Law; the Government Regulation on Food Safety, Quality and Nutrition; and the Food and Drug Administration Division. Through the BPOM, the government supervises food products circulating in the community. The supervision carried out by BPOM are preventive and repressive. One form of supervision carried out by BPOM is granting distribution permits for packaged processed food products before they are distributed to the public. Keywords: packaged processed food products, BPOM

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