Effects of centralizing meat inspection and food safety inspections in Finnish small-scale slaughterhouses

Consumption of locally, organically grown produce is increasing in popularity. Organic farms typically produce on a small scale, have limited resources, and adopt low technology harvest and postharvest handling practices. Data on the food safety risk associated with hand harvesting, field packing, and packing-house handling with minimal treatment, at this production scale, are lacking. We followed produce from small organic farms from the field through postharvest handling and packing. Pre- and postharvest produce (177 samples) and water (29 samples) were collected and analyzed quantitatively for Escherichia coli, total coliforms (TC), aerobic bacteria (APC), yeasts, molds (M), and enteric pathogens. No pathogens were recovered. E. coli was detected in 3 (3.6%) of 83 preharvest produce samples, 2 (6.3%) of 32 unwashed and 0 of 42 washed postharvest produce samples, and 10 (34.5%) of 29 water samples. No correlation was found between bacterial levels in irrigation water and those on produce. Postharvest handling without washing was a factor for APC and M counts on tomatoes, with lower frequencies postharvest. Postharvest handling with washing was a factor for leafy greens for TC counts, with higher frequencies postharvest. APC (P = 0.03) and yeast (P = 0.05) counts were higher in preharvest than in unwashed postharvest tomatoes. Washed postharvest leafy greens had higher M counts (P = 0.03) and other washed produce had higher TC counts (P = 0.01) than did their preharvest counterparts. Barriers were found to the use of sanitizer in wash water for leafy greens among small farms using organic practices. Hand harvesting and dry handling did not appear to be associated with a significant food safety risk, but washed leafy greens carried higher levels of some microbial indicators, possibly because of the lack of sanitizer in the wash water. The development of resources and materials customized for this sector of growers could enhance dissemination of information on best practices for handling of leafy greens.

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Food safety inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants

International Journal of Hospitality Management ◽

10.1016/j.ijhm.2015.02.004 ◽

2015 ◽

Vol 46 ◽

pp. 190-199 ◽

Cited By ~ 15

Author(s):

Kimberly J. Harris ◽

Kevin S. Murphy ◽

Robin B. DiPietro ◽

Gretchen L. Rivera

Keyword(s):

Food Safety ◽

Safety Inspections

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Control of invasive Liriomyza leafminer species and compliance with food safety standards by small scale snow pea farmers in Kenya

Crop Protection ◽

10.1016/j.cropro.2010.08.007 ◽

2010 ◽

Vol 29 (12) ◽

pp. 1472-1477 ◽

Cited By ~ 24

Author(s):

Zachary Maina Gitonga ◽

Adenirin Chabi-Olaye ◽

Dagmar Mithöfer ◽

Julius Juma Okello ◽

Cecilia Nyawira Ritho

Keyword(s):

Food Safety ◽

Small Scale ◽

Safety Standards ◽

Food Safety Standards

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Systematic Review on Food Safety and Supply Chain Risk Assessment Post Pandemic: Malaysian Perspective

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2021.682263 ◽

2021 ◽

Vol 5 ◽

Author(s):

Md Saad Nurul Eiman ◽

Firdaus Muhammad Nurul Azmi Aida ◽

Trias Mahmudiono ◽

Siva Raseetha

Keyword(s):

Supply Chain ◽

Food Safety ◽

Food Supply ◽

Small Scale ◽

Supply Chain Risk ◽

Food Supply Chain ◽

Economic Sectors ◽

Definition Of ◽

Novel Coronavirus ◽

The Impact

The novel coronavirus disease 2019, or COVID-19, is a recent disease that has struck the entire world. This review is conducted to study the impacts of the COVID-19 pandemic to food safety as well as the food supply chain. The pandemic has caused various changes around the world as numerous countries and governments have implemented lockdowns and restrictions to help curb the rising cases due to COVID-19. However, these restrictions have impacted many aspects of everyday life, including the economic sectors such as the food industry. An overview of the current COVID-19 situation in Malaysia was discussed in this review along with its implication on food safety and food supply chain. This is followed by a discussion on the definition of food safety, the impact of the pandemic to food safety, as well as the steps to be taken to ensure food safety. Hygiene of food handlers, complete vaccination requirement, kitchen sanitation and strict standard operating procedures (SOPs) should be in place to ensure the safety of food products, either in food industries or small scale business. Additionally, the aspect of the food supply chain was also discussed, including the definition of the food supply chain and the impact of COVID-19 to the food supply chain. Travel restriction and lack of manpower had impacted the usual operation and production activities. Lack of customers and financial difficulties to sustain business operational costs had even resulted in business closure. As a conclusion, this article provides insight into crucial factors that need to be considered to effectively contain COVID-19 cases and highlights the precaution methods to be taken through continuous monitoring and implementation by Malaysian government.

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Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

Sustainability ◽

10.3390/su12229472 ◽

2020 ◽

Vol 12 (22) ◽

pp. 9472

Author(s):

Crina Carmen Mureşan ◽

Romina Alina (Vlaic) Marc ◽

Mirela Jimborean ◽

Iulian Rusu ◽

Andruţa Mureşan ◽

...

Keyword(s):

Food Safety ◽

Quality Management System ◽

Hazard Analysis ◽

Safety System ◽

Small Scale ◽

Successful Implementation ◽

Processing Plant ◽

Control Points ◽

Educational Tools ◽

Critical Control Points

The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.

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Efficacy of disclosed food safety inspections in restaurants

Food Control ◽

10.1016/j.foodcont.2020.107775 ◽

2020 ◽

pp. 107775

Author(s):

Jenni Kaskela ◽

Reijo Sund ◽

Janne Lundén

Keyword(s):

Food Safety ◽

Safety Inspections

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Chemical vegetable safety in China: “supermarketisation” and its limits

British Food Journal ◽

10.1108/bfj-08-2019-0627 ◽

2020 ◽

Vol 122 (11) ◽

pp. 3433-3449

Author(s):

Lita Alita ◽

Liesbeth Dries ◽

Peter Oosterveer

Keyword(s):

Food Safety ◽

Value Chain ◽

Design Methodology ◽

Urban China ◽

Value Chains ◽

Small Scale ◽

Retail Sector ◽

Content Type ◽

Food Value ◽

Better Than

PurposeThe purpose of this paper is to analyze the process of supermarketization in the vegetable retail sector in China and its impact on food safety.Design/methodology/approachData from food safety reports by the Chinese Food and Drug Administration (CFDA) are used to investigate the degree of vegetable safety in different value chain types. To assess the predictors of the degree of vegetable safety, a logistic regression model is applied.FindingsSupermarketization has led to the reorganization of the vegetables provision system, through closer coordination along the supply chain and the use of secured production bases. We identify four types of vegetable value chains in China based on their form of coordination. Supermarkets improve vegetable safety even when they rely on external suppliers, but also wet markets perform significantly better than other small-scale retailers in terms of vegetable safety.Originality/valueThe study has expanded the knowledge of the supermarketization in urban China by collecting data from CFDA. Furthermore, the study used the theory of food value chain to understand determinant factors in securing food safety. Moreover, this study reveals that wet markets also have prospects in solving vegetable safety problems in China, especially in underdeveloped areas.

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