The Food Safety Hazard Guidebook

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

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The food safety hazard guidebook

Choice Reviews Online ◽

10.5860/choice.46-3282 ◽

2009 ◽

Vol 46 (06) ◽

pp. 46-3282-46-3282

Keyword(s):

Food Safety ◽

Safety Hazard

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Toxoplasma gondii in pork and pigs in Serbia – a real food safety hazard

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012008 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012008

Author(s):

N Betic ◽

I Klun ◽

V Djordjevic ◽

I Brankovic Lazic ◽

T Baltic ◽

...

Keyword(s):

Food Safety ◽

Toxoplasma Gondii ◽

Human Population ◽

Clinical Symptoms ◽

Dominant Mode ◽

Safety Hazard ◽

Zoonotic Infections ◽

Source Of Infection ◽

Heat Treated ◽

Undercooked Meat

Abstract Infection with the apicomplexan protozoon Toxoplasma gondii is one of the most prevalent parasitic zoonotic infections globally, with existing seroprevalences varying between continents, countries, and even within countries and between individual communities. It is estimated that one third of the world’s human population is infected with T. gondii, with many studies showing that the dominant mode of infection is consumption of undercooked meat harbouring T. gondii tissue cysts. Prevalences of infection in food animals in different countries range from 0 to 93%. Because of the absence of clinical symptoms in infected animals, and the unfeasibility of rapid and unequivocal detection of microscopic tissue cysts in pork, infected pigs remain unrecognized, and their meat becomes an essential source of infection for humans. The data on T. gondii infection in pigs in Serbia from several studies, as well as on the detection of the parasite in different food categories, from fresh pork to heat-treated products, are discussed.

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Serotypes and antimicrobial resistance profiles of Salmonella isolates from pigs at slaughter in Kenya

The Journal of Infection in Developing Countries ◽

10.3855/jidc.446 ◽

2010 ◽

Vol 4 (04) ◽

pp. 243-248 ◽

Cited By ~ 24

Author(s):

Gideon M. Kikuvi ◽

Jackson N. Ombui ◽

Eric S. Mitema

Keyword(s):

Developing Countries ◽

Food Safety ◽

Antimicrobial Resistance ◽

Cross Contamination ◽

Biochemical Tests ◽

Safety Hazard ◽

Ampicillin Resistance ◽

Food Borne ◽

Plasmid Analysis ◽

Food Safety Risk

Background: Salmonellosis is considered one of the most widespread food-borne zoonoses in industrialized as well as developing countries. The presence of Salmonella in food animals at slaughter and the consequent cross-contamination of edible carcass tissues present a significant food safety hazard. Methodology: Samples were collected from randomly selected pigs at the Ndumbuini abattoir in Nairobi. Isolates were confirmed to be Salmonella by biochemical tests and characterised by serotyping, phage typing and plasmid analysis. Minimum inhibitory concentrations (MICs) of eight antimicrobials were determined and the resistant isolates were screened for resistance genes by PCR. Results: Sixteen (13.8%) of 116 samples were positive for Salmonella. Three Salmonella enterica subsp. enterica serovars, namely Saintpaul, Braenderup, and Heidelberg were identified, S. Saintpaul being predominant. Antimicrobial resistance was found in 35.7% of the isolates. The S. Heidelberg isolates were susceptible to all the antimicrobials tested. Multidrug resistance was found in 7.1% of the Salmonella isolates. Plasmids were only detected in S. Heidelberg. Ampicillin resistance was based on expression of a blaTEM gene, while chloramphenicol, streptomycin, and tetracycline resistances were encoded by the genes catA1, strA, and tet(A), respectively. Conclusions: Pigs may serve as reservoirs of antimicrobial resistant Salmonella and slaughterhouse cross-contamination of pork may be a food safety risk.

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The Food Safety Hazard Guidebook

10.1039/9781847558398 ◽

2008 ◽

Cited By ~ 1

Keyword(s):

Food Safety ◽

Safety Hazard

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Recent advances of molecularly imprinted polymer-based sensors in the detection of food safety hazard factors

Biosensors and Bioelectronics ◽

10.1016/j.bios.2019.111447 ◽

2019 ◽

Vol 141 ◽

pp. 111447 ◽

Cited By ~ 26

Author(s):

Yunrui Cao ◽

Tingyu Feng ◽

Jie Xu ◽

Changhu Xue

Keyword(s):

Food Safety ◽

Molecularly Imprinted Polymer ◽

Imprinted Polymer ◽

Molecularly Imprinted ◽

Safety Hazard ◽

Recent Advances

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Food Safety in Post-COVID-19 Pandemic: Challenges and Countermeasures

Biosensors ◽

10.3390/bios11030071 ◽

2021 ◽

Vol 11 (3) ◽

pp. 71

Author(s):

Weimin Zhang ◽

Huiyu He ◽

Lin Zhu ◽

Guozhen Liu ◽

Long Wu

Keyword(s):

Supply Chain ◽

Food Safety ◽

Food Supply ◽

Food Industry ◽

Virus Detection ◽

Integrated System ◽

Detection Methods ◽

Future Perspectives ◽

Food Supply Chain ◽

Safety Hazard

Understanding food safety hazard risks is essential to avoid potential negative heath impacts in the food supply chain in a post-COVID-19 pandemic era. Development of strategies for virus direction in foods plays an important role in food safety and verification. Early warning, tracing, and detection should be implemented as an integrated system in order to mitigate thecoronavirus disease 2019 (COVID-19) outbreak, in which the detection of severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) is critical as it not only concerns screening of populations but also monitoring of possible contaminated sources such as the food supply chain. In this review, we point out the consequences in different aspects of our daily life in the post-COVID-19 pandemic from the perspective of the food supply chain and the food industry. We summarize the possible transmission routes of COVID-19 in the food supply chain before exploring the development of corresponding detection tools of SARS-CoV-2. Accordingly, we compare different detection methods for the virus in foods, including different pretreatments of food matrices in the virus detection. Finally, the future perspectives are proposed.

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Contamination of Streptococcus suis in pork and edible pig organs in central Thailand

Veterinary World ◽

10.14202/vetworld.2019.165-169 ◽

2019 ◽

Vol 12 (1) ◽

pp. 165-169 ◽

Cited By ~ 3

Author(s):

Nuchjaree Boonyong ◽

Sarawan Kaewmongkol ◽

Duangdaow Khunbutsri ◽

Khomsan Satchasataporn ◽

Nattakan Meekhanon

Keyword(s):

Food Safety ◽

Streptococcus Suis ◽

High Rate ◽

Safety Education ◽

Safety Hazard ◽

Food Safety Education ◽

Different Sources ◽

Central Thailand ◽

Butcher Shops ◽

Positive Results

Background and Aim: Streptococcus suis is an important zoonotic pathogen that can cause serious diseases in both swine and humans worldwide, especially in Asian countries. Since the majority of human cases reported in Thailand were infected by the consumption of a raw pork dish, the microbial food safety hazard associated with raw meat has been a matter of concern. Therefore, this study aimed to investigate the contamination by S. suis in pork and edible pig organs sold in central Thailand. Materials and Methods: In total, 88 raw pork and pig organ samples were purchased from markets, butcher shops, and supermarkets in central Thailand. The samples were examined using the loop-mediated isothermal amplification (LAMP) technique. LAMP reactions used for the detection of the DNA of S. suis (LAMPSS) and S. suis serotype 2 or 1/2 (LAMPSS2) were carried out according to previous studies. Results: The percentage of LAMPSS-positive samples was as high as 85.23% (75/88) while the percentage of LAMPSS2- positive samples was 17.05% (15/88). The percentages of LAMPSS- and LAMPSS2-positive samples were relatively high in both pig organs (lung and heart) and meat (sliced pork and minced pork) compared with the previous report. Except one supermarket, LAMPSS-positive samples were found in all sources investigated in this study. The pork and pig organs obtained from the markets and the butcher shops additionally gave positive results for LAMPSS2. Conclusion: Using LAMP techniques, high rate contamination of S. suis was found in raw pork and edible pig organs sold at different sources in central Thailand. The cross-contamination could have occurred through slaughtering, meat cutting, and meat handling processes. Therefore, consumers and people involved in the pig production industry should be aware of the potential hazards of S. suis infection; food safety education is crucial to prevent further infection.

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