scholarly journals After the project is over: Measuring longer-term impacts of a food safety intervention in Senegal

2021 ◽  
Vol 141 ◽  
pp. 105414
Author(s):  
Laura Leavens ◽  
Jonathan Bauchet ◽  
Jacob Ricker-Gilbert
Keyword(s):  
Food Safety ◽  
Safety Intervention

Information, Incentives, and Government Intervention for Food Safety

2018 ◽  
Vol 10 (1) ◽  
pp. 83-103
Author(s):  
Sebastien Pouliot ◽  
H. Holly Wang
Keyword(s):  
Food Safety ◽  
Economic Losses ◽  
Costs And Benefits ◽  
Foodborne Illnesses ◽  
The World ◽  
Important Health ◽  
Safety Intervention ◽  
Safe Food ◽  
Important Health Issue ◽  
New Research

Foodborne illnesses are an important health issue throughout the world. Food safety incidents cause significant economic losses in a multitude of ways, including discomfort, pain, loss in productivity, and death. This review examines issues in the economics of food safety. We first discuss the analysis of costs and benefits of food safety intervention and their usefulness in guiding policy making, and then look into the information problems that dampen the market incentives for the provision of food safety. Building on this discussion, we examine how a government can intervene in food safety either through direct intervention or by increasing the incentives for firms to supply safe food and then look briefly into private initiatives in food safety. We conclude by inviting new research that exploits new estimation techniques and newly available data.

Inactivation of Avirulent Yersinia pestis in Beef Bologna by Gamma Irradiation†

2011 ◽  
Vol 74 (4) ◽  
pp. 627-630 ◽  
Author(s):  
CHRISTOPHER H. SOMMERS ◽  
BRENDAN A. NIEMIRA
Keyword(s):  
Food Safety ◽  
Ionizing Radiation ◽  
Yersinia Pestis ◽  
Three Dimensional ◽  
Effect Of Temperature ◽  
Processed Meats ◽  
Log Reduction ◽  
Effective Technology ◽  
Safety Intervention ◽  
The Mean

Yersinia pestis, a psychrotrophic pathogen capable of growth at refrigeration temperatures, can cause pharyngeal and gastrointestinal plague in humans that consume contaminated foods. Because Y. pestis is listed as a select agent for food safety and defense, evaluation of food safety intervention technologies for inactivation of this pathogen is needed. Ionizing (gamma) radiation is a safe and effective intervention technology that can inactivate pathogens in raw and processed meats, produce, and seafood. In this study, we investigated the effect of temperature on the ability of ionizing radiation to inactivate avirulent Y. pestis in beef bologna. The mean (±standard error of the mean) radiation D10-values (the radiation dose needed to inactivate 1 log unit or 90% of the population of a microorganism) for avirulent Y. pestis suspended in beef bologna samples were 0.20 (±0.01), 0.22 (±0.01), 0.25 (±0.02), 0.31 (±0.01), 0.35 (±0.01), and 0.37 (±0.01) kGy at temperatures of 5, 0, −5, −10, −15, and −20°C, respectively. When incorporated into a three-dimensional mesh, the predictive model followed a parabolic fit (R2 = 0.84), where the log reduction = −0.264 − (0.039 × temp) − (3.833 × dose) − (0.0013 × temp2) − (0.728 × dose2). These results indicate that ionizing radiation would be an effective technology for control of Y. pestis in ready-to-eat fine emulsion sausage products.

Use of Direct-Fed Microbials as a Preharvest Food Safety Intervention in Cattle

2011 ◽  
pp. 189-202 ◽  
Author(s):  
Megan E. Jacob ◽  
T. G. Nagaraja
Keyword(s):  
Food Safety ◽  
Safety Intervention

Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention

2014 ◽  
Vol 38 ◽  
pp. 192-200 ◽  
Author(s):  
Thelma F. Cálix-Lara ◽  
Mahitha Rajendran ◽  
Stephen T. Talcott ◽  
Stephen B. Smith ◽  
Rhonda K. Miller ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
Antimicrobial Substances ◽  
Safety Intervention

Antecedents and outcomes of restaurant employees’ food safety intervention behaviors

2021 ◽  
Vol 94 ◽  
pp. 102858
Author(s):  
Kimberly Harris ◽  
Scott Taylor ◽  
Robin B. DiPietro
Keyword(s):  
Food Safety ◽  
Restaurant Employees ◽  
Safety Intervention

scholarly journals Costs of Improving Food Safety in the Meat Sector

1998 ◽  
Vol 30 (1) ◽  
pp. 83-94 ◽  
Author(s):  
Helen H. Jensen ◽  
Laurian J. Unnevehr ◽  
Miguel I. Gómez
Keyword(s):  
Food Safety ◽  
Microbial Control ◽  
Meat Products ◽  
Cost Effective ◽  
Additional Food ◽  
Safety Regulations ◽  
Technological Interventions ◽  
Safety Intervention ◽  
Intervention Costs ◽  
The Cost

AbstractRecently enacted food safety regulations require processors to meet product standards for microbial contamination in meat products. An analysis of the cost-effectiveness of several technological interventions for microbial control in beef and pork processing shows that marginal improvements in food safety can be obtained, but at increasing costs. The additional food safety intervention costs represent about 1% of total processing costs for beef and pork. Some interventions and combinations are more cost-effective than others.

Classroom Based Food Safety Intervention Improves Knowledge of Young Adults

2008 ◽  
Vol 108 (9) ◽  
pp. A72
Author(s):  
J. Maurer Abbot ◽  
C. Byrd-Bredbenner ◽  
P. Policastro
Keyword(s):  
Young Adults ◽  
Food Safety ◽  
Safety Intervention

Characterization of Colicinogenic Escherichia coli Strains Inhibitory to Enterohemorrhagic Escherichia coli

2004 ◽  
Vol 67 (3) ◽  
pp. 486-492 ◽  
Author(s):  
GERRY P. SCHAMBERGER ◽  
FRANCISCO DIEZ-GONZALEZ
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Food Safety ◽  
Virulence Factors ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Strain Collection ◽  
Safety Intervention

A previously identified set of anti– Escherichia coli O157:H7 colicinogenic E. coli were characterized to assess the suitability of these isolates as a preharvest food safety intervention in cattle. This collection of 23 E. coli strains were screened for virulence factors, antibiotic resistance, type of colicin(s) present, and their ability to inhibit other pathogenic E. coli. With the use of PCR, pathogen genes were detected in six of the 23 colicinogenic E. coli. When the nonpathogenic strains were assessed for antibiotic resistance, four strains showed resistance to at least one antibiotic. The remaining set of 14 strains were evaluated for the presence of previously identified colicins. Seven colicins (B, E1, E2/E7, E7, Ia/Ib, K, and M) were detected. One half of the strains possessed multiple types of colicins. The most commonly detected colicins were B, E2/E7, and M, which were found in six strains each. DNA sequencing was also performed in order to classify the E2/E7 colicins separately from E7 colicins. The 14 colicinogenic E. coli also were evaluated for their ability to inhibit 10 different non-O157 pathogenic E. coli. Six of the colicinogenic E. coli were capable of inhibiting all 10 pathogens, and the remaining eight strains could each inhibit between six to eight of the pathogenic E. coli. This strain collection has great potential for inhibiting E. coli O157:H7 in cattle.

Effect of food safety training on food handlers’ knowledge and practices

2016 ◽  
Vol 118 (4) ◽  
pp. 795-808 ◽  
Author(s):  
Nik Rosmawati Nik Husain ◽  
Wan Manan Wan Muda ◽  
Noor Izani Noor Jamil ◽  
Nik Nurain Nik Hanafi ◽  
Razlina Abdul Rahman
Keyword(s):  
Food Safety ◽  
Primary Schools ◽  
Intervention Group ◽  
Safety Training ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Content Type ◽  
Food Safety Training ◽  
Safety Intervention ◽  
Safety Knowledge

Purpose – A successful food safety intervention must be based on firm theories and a consideration of all relevant variables. The purpose of this paper is to examine the extent of improvement in food safety knowledge and practices of food handlers in primary school canteens through food safety training. Design/methodology/approach – A list of 98 primary schools was randomized into intervention and control groups using a multistage sampling method. The training programme for the intervention group and questionnaires for evaluating knowledge and practices were developed. On-site observations were done to assess hygienic practices during the handling of raw food and cooking equipment. In total, 16 school canteens participated in this study. Findings – Knowledge about personal hygiene and related to rules for preparing safe food was significantly improved after the food safety intervention. Some of the improvement was sustained for up to 12 weeks after the intervention. The self-reported practice score of food safety and hygiene in the intervention group was significantly higher at post1 and post2 compared to baseline. A significant within-group and between-group improvement was demonstrated for the observed behaviour of raw food handling and equipment sanitation. Originality/value – The originality of this study is to provide a new framework for the design and implementation of food safety intervention in school canteens targeted towards a specific enabling factor for behavioural change. Provision of food safety training grounded by the theory of planned behaviour was associated with significantly improved food safety knowledge and behaviour amongst food handlers.

The Food Safety Hazard Guidebook

2012 ◽  
Keyword(s):  
Food Safety ◽  
Safety Hazard
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