Control of Listeria species food safety at a poultry food production facility

2015 ◽  
Vol 51 ◽  
pp. 81-86 ◽  
Author(s):  
Edward M. Fox ◽  
Patrick G. Wall ◽  
Séamus Fanning
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Production Facility ◽  
Listeria Species

scholarly journals Method Extension Study to Validate Applicability of AOAC Official Method 997.03 Visual Immunoprecipitate Assay (VIP®) for Listeria monocytogenes and Related Listeria spp. from Environmental Surfaces: Collaborative Study

2002 ◽  
Vol 85 (2) ◽  
pp. 470-478 ◽  
Author(s):  
Philip T Feldsine ◽  
Andrew H Lienau ◽  
Stephanie C Leung ◽  
Linda A Mui ◽  
G Aguilar ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Production ◽  
Collaborative Study ◽  
Culture Method ◽  
The United States ◽  
Official Method ◽  
Production Facility ◽  
Private Industry ◽  
Listeria Species ◽  
Environmental Surfaces

Abstract Test portions from 3 environmental surface types, representative of typical surfaces found in a food production facility, were analyzed by the Visual Immunoprecipitate assay (VIP®) and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) culture method for Listeria monocytogenes and related Listeria species. In all cases, naturally contaminated environmental test samples were collected from an actual food production facility by sponge or swab. Test samples from concrete surfaces were collected by both swab and sponge; sponge test samples were collected from rubber surfaces, and swabs were used to sample steel surfaces. Test portions from each surface type were simultaneously analyzed by both methods. A total of 27 laboratories, representing government agencies as well as private industry in both the United States and Canada, participated in the study. During this study, a total of 615 test portions and controls was analyzed and confirmed, of which 227 were positive and 378 were negative by both methods. Nine test portions were positive by culture, but negative by the VIP. Five test portions were negative by culture, but positive by the VIP. Four test portions were negative by VIP and by culture, but confirmed positive when VIP enrichment broths were subcultured to selective agars. The data reported here indicate that the VIP method and the USDA/FSIS culture method are statistically equivalent for detection of L. monocytogenes and related Listeria species from environmental surfaces taken by sponges or swabs.

scholarly journals Method Extension Study to Validate Applicability of AOAC Official Method 996.14 Assurance® Polyclonal Enzyme Immunoassay for Detection of Listeria monocytogenes and Related Listeria spp. from Environmental Surfaces: Collaborative Study

2002 ◽  
Vol 85 (2) ◽  
pp. 460-469 ◽  
Author(s):  
Philip T Feldsine ◽  
Andrew H Lienau ◽  
Stephanie C Leung ◽  
Linda A Mui ◽  
J Aharchi ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Enzyme Immunoassay ◽  
Food Production ◽  
Culture Method ◽  
The United States ◽  
Official Method ◽  
Production Facility ◽  
Private Industry ◽  
Listeria Species ◽  
Environmental Surfaces

Abstract Test portions from 3 environmental surface types, representative of typical surfaces found in a food production facility, were analyzed by the Assurance®Listeria Polyclonal Enzyme Immunoassay (EIA) and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) culture method for Listeria monocytogenes and related Listeria species. In all cases, naturally contaminated environmental test samples were collected from an actual food production facility by sponge or swab. Test samples from concrete surfaces were collected by both swab and sponge; sponge test samples were collected from rubber surfaces, and swabs were used to sample steel surfaces. Test portions from each surface type were simultaneously analyzed by both methods. A total of 23 collaborators, representing government agencies, as well as private industry in both the United States and Canada, participated in the study. During this study, a total of 550 test portions and controls was analyzed and confirmed, of which 207 were positive and 336 were negative by both methods. Six test portions were positive by culture, but negative by the EIA. Three test portions were negative by culture, but positive by the EIA. Two test portions were negative by EIA and by culture, but confirmed positive when EIA enrichment broths were subcultured to selective agars. The data reported here indicate that the Assurance®Listeria EIA method and the USDA/FSIS culture method are statistically equivalent for detection of L. monocytogenes and related Listeria species from environmental surfaces taken by sponges or swabs.

410. Performance of Selected N95 and P100 Respirator Filters to Plant Aerosols at a Snack Food Production Facility

2002 ◽  
Author(s):  
S. Berardinelli ◽  
R. Lawrence ◽  
C. Coffey ◽  
E. Moyer ◽  
G. Kullman
Keyword(s):  
Food Production ◽  
Snack Food ◽  
Production Facility

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

A Review of Aquaculture Practices and Their Impacts on Chemical Food Safety from a Regulatory Perspective

2015 ◽  
Vol 98 (3) ◽  
pp. 541-549 ◽  
Author(s):  
Joe O Boison ◽  
Sherri B Turnipseed
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Foreign Exchange ◽  
Fish Species ◽  
Food Production ◽  
Supply And Demand ◽  
Fish Products ◽  
Regulatory Perspective ◽  
The World ◽  
Aquaculture Industry

Abstract Aquaculture is currently one of the most rapidly growing food production industries in the world. The increasing global importance for this industry stems primarily from the fact that it is reducing the gap between the supply and demand for fish products. Commercial aquaculture contributes significantly to the economies of many countries since high-value fish species are a major source of foreign exchange. This review looks at the aquaculture industry, the issues raised by the production of fish through aquaculture for food security, the sustainability of the practice to agriculture, what the future holds for the industry in the next 10-20 years, and why there is a need to have available analytical procedures to regulate the safe use of chemicals and veterinary drugs in aquaculture.

Training in Food Safety Practices and Food Manufacturing for Safe Food Production

2020 ◽  
pp. 193-205
Author(s):  
José Rafael Linares-Morales ◽  
Arely Prado-Barragán ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Safety Practices ◽  
Food Manufacturing ◽  
Safe Food

scholarly journals FoodSQRBlock: Digitizing food production & supply chain with blockchain & QR code in the cloud

2021 ◽  
Author(s):  
Somdip Dey ◽  
Suman Saha ◽  
Amit Singh ◽  
Klaus D. Mcdonald-Maier
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Production System ◽  
Food Production ◽  
Large Scale ◽  
Production Data ◽  
Blockchain Technology ◽  
Large Scale Integration ◽  
Scale Integration ◽  
Food Production System

<div><div><div><p>Food safety is an important issue in today’s world. Traditional agri-food production system doesn’t offer easy traceability of the produce at any point of the supply chain, and hence, during a food-borne outbreak, it is very difficult to sift through food production data to track produce and origin of the outbreak. In recent years, blockchain based food production system has resolved this challenge, however, none of the proposed methodologies makes the food production data easily accessible, traceable and verifiable by consumers or producers using mobile/edge devices. In this paper, we propose FoodSQRBlock (Food Safety Quick Response Block), a blockchain technology based framework, which digitizes the food production information, and makes it easily accessible, traceable and verifiable by the consumers and producers by using QR codes. We also propose a large scale integration of FoodSQRBlock in the cloud to show the feasibility and scalability of the framework, and experimental evaluation to prove that.</p></div></div></div>

Political Consumption as Supplement to Conventional Political Participation in Promoting Social Change

2016 ◽  
Vol 7 (1) ◽  
pp. 47-62
Author(s):  
Emmanuel Adugu
Keyword(s):  
Social Change ◽  
Food Safety ◽  
Food Production ◽  
Political Action ◽  
Social Changes ◽  
Individual Level ◽  
Ethical Concerns ◽  
Using Data ◽  
A Site ◽  
Political Consumption

Research indicates that individual consumers with food safety, environmental and ethical concerns regarding the provisioning of food may be motivated to use the marketplace as a site for political action to promote social change—a phenomenon known as political consumption (PC). Using data from Ohio 2007 Survey of Food, Farming and Environment, this research examined individual level attributes shaping engagement in PC and conventional political action. Findings based on logistic regression analyses, reveal that engagement in conventional political behavior is positively related to the likelihood of engagement in political consumption. This suggests that engagement in conventional political action and political consumption are not mutually exclusive. The main factors associated with engagement in political consumption are: knowledge about food production, environmental and food safety concerns. These findings suggest that consumers with concerns about the organization and character of food production believe they can create social changes via their consumptive decisions.

scholarly journals A social innovation perspective on business model improvement in food related industries

2020 ◽  
Vol 23 (5) ◽  
pp. 767-772
Author(s):  
Xiao-Wei Wen ◽  
Sang-Luo Sun ◽  
Zhao-Hui Yang
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Social Innovation ◽  
Social Forces ◽  
Food Sector ◽  
Talent Pool ◽  
The Social ◽  
Production Distribution ◽  
Production And Distribution ◽  
Model Improvement

Food sector sustainability should not be discussed solely through an economic lens. On the contrary, social forces are critical in motivating and practicing high-quality food production and distribution in the supply chain context. This opinion addresses food sector imperatives from the social innovation perspective to preliminarily comment on social innovation’s potential influences on food production, distribution, and safety. Preliminary though, the purpose and contribution of this opinion paper are both stimulating future imagination in theory and practices for utilizing social innovation for food safety and sustainability. The main opinions are the employment of resources, sustainable development of resources, generation of finances and diversifying the talent pool for social innovative initiatives that promote food safety.

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