scholarly journals Green economy: waste management and recycling methods

2020 ◽  
Vol 159 ◽  
pp. 01012 ◽  
Author(s):  
Nazym Tulebayeva ◽  
Dimash Yergobek ◽  
Galina Pestunova ◽  
Angela Mottaeva ◽  
Zhansaya Sapakova
Keyword(s):  
Food Safety ◽  
Environmental Impact ◽  
Difficult Problem ◽  
Point Of View ◽  
Advanced Technology ◽  
Green Economy ◽  
Household Waste ◽  
Safety Issues ◽  
Negative Environmental Impact ◽  
Different Characteristics

With population growth, huge waste is generated every day. Widely used plastics, advanced technology and other materialistic things. This has led to different characteristics of the waste, which has become a difficult problem for the management and disposal of household waste. The article addresses food safety issues. The main objective of the study is to review the implementation of the program for the disposal and disposal of waste. The problem of partial utilization of household waste is relevant, first of all, from the point of view of negative environmental impact.

scholarly journals The Signs of Digitalization on Food Safety Issues: A Literature Review Focusing on Traceability

2021 ◽  
Author(s):  
Anna Freund
Keyword(s):  
Food Safety ◽  
Literature Review ◽  
Industry 4.0 ◽  
Food Industry ◽  
Data Transfer ◽  
Research Process ◽  
Point Of View ◽  
Economic Point ◽  
Main Research ◽  
Safety Issues

This study aims to examine the signs of digitalization’s/Industry 4.0’s impact on food safety in form of a literature review. It is intended to awake the interest of both the academic sphere and internal (e.g., managers) and external (e.g., costumers, state) stakeholders of food producers and also processing companies. The main research questions focus on the methodology of tracing and tracking, which both have significant importance in the area of quality assurance especially in the food industry. From an economic point of view, we are now in the age of Industry 4.0, which has a major impact on the whole economy. Industry 4.0 solutions significantly are realized in the automation of data transfer. Excellent food safety conditions can be supported by real-time transmission, analysis, and interpretation of data characterizing products and processes. This study is an introductory part of the literature review of my doctoral research. The research goals include the exploration of Industry 4.0 and practices given by digitalization within different sectors of the food industry. Furthermore, establishing relationships between the measurability of food safety criteria and the toolbox of digitization and regulatory requirements are expected to be the results of the research process. The current study aims to introduce and interpret the basics of the connection between food safety and the toolbox of Industry 4.0. In general, the research may contribute both to the scientific area and the arena of practice.

Introducing Food Science

2017 ◽  
Vol 54 (1) ◽  
pp. 115
Author(s):  
R. Balasasirekha
Keyword(s):  
Food Safety ◽  
Food Products ◽  
Point Of View ◽  
Food Science ◽  
Food Labelling ◽  
Expiry Date ◽  
Basic Principles ◽  
Safety Issues ◽  
Recent Trends ◽  
Food Safety And Quality

Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the preservatives used are also emphasised. Governmental regulations of food safety and quality are also introduced.

scholarly journals Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

2022 ◽  
Vol 5 ◽  
Author(s):  
Antonio Raffo ◽  
Flavio Paoletti
Keyword(s):  
Food Safety ◽  
Environmental Impact ◽  
Environmental Sustainability ◽  
Commercial Application ◽  
Clear Understanding ◽  
Environmentally Sustainable ◽  
Safety Issues ◽  
Food Market ◽  
Fresh Cut ◽  
Available Information

The fresh-cut industry supplies the food market with healthy fresh fruit and vegetables and, in that way, may contribute to improve the nutritional status of the general population. On the other hand, over the last few years increasing concerns have been raised regarding the environmental impact of the fresh-cut industry, human health risks from exposure to disinfection by-products found in fresh-cut products and chlorine-based disinfection treatments during produce processing. This review provides a comprehensive view of the main interlinked aspects related to food safety and environmental impact of processing of fresh-cut vegetables. Advantages and downsides of the mainstream disinfection strategy, based on the use of chlorine-related disinfecting agents, along with some alternative treatments close to a wide commercial application, are discussed. Limitation in the application of these strategies to processing of organic fresh-cut produce are also highlighted, examining the specific environmental and food safety problems in the organic sector. Areas where lack of available information hinders at present a clear understanding of priorities of research and action are pointed out. Innovative conceptual tools are proposed to address these multiple and interlinking issues and to overcome limitations of currently available technologies. A comprehensive and multidisciplinary approach is suggested to move toward a more safe and environmentally sustainable production of fresh-cut products.

scholarly journals Eco-design Methods and Tools: An Overview and Applicability to Packaging

2020 ◽  
Vol 76 (4) ◽  
pp. 32-45
Author(s):  
Visvaldas Varžinskas ◽  
Ieva Kazulytė ◽  
Valda Grigolaitė ◽  
Valdonė Daugėlaitė ◽  
Zita Markevičiūtė
Keyword(s):  
Environmental Impact ◽  
Design Methods ◽  
Point Of View ◽  
Design Stage ◽  
Design Strategies ◽  
Packaging Design ◽  
Sustainable Packaging ◽  
Service Sectors ◽  
Negative Environmental Impact ◽  
Available Information

Eco-design is used as a tool in the product and service sectors with the aim to increase sustainability and reduce negative environmental impact on the product design stage. When analyzing available information on eco-design methodologies from the point of view of applicability to the packaging, it often becomes unclear which method should be preferred and would best suit the specific application. This paper explains the main principles of eco-design and sustainable application advantages and aims to show the benefits of applying eco-design strategies and methodologies into the development of sustainable packaging. The highlighted differences between the design methods, available tools and their features helps with finding the most suitable specific sustainable packaging design application.  

scholarly journals The draft of the Regulation (EC) No 852/2004: food safety culture under new administration

2021 ◽  
Author(s):  
Sigune Lopp ◽  
Joel M. Goebelbecker ◽  
Patrick C. Ruff
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
General Principle ◽  
Evaluation System ◽  
Point Of View ◽  
New Development ◽  
Food Safety Culture

AbstractThe current draft of Regulation (EC) 852/2004 promotes a food safety culture as a general principle. The various stakeholders evaluate this planned new development quite differently. While this is very welcome from a scientific point of view, there are still considerable objections from stakeholders of the area for implementation and monitoring. The challenge is how to integrate the principles into industry, and to measure and verify their effectiveness. In this article, the dimensions of food safety culture are illustrated, and an evaluation system is outlined.

scholarly journals Food supply and food safety issues in China

The Lancet ◽  
2013 ◽  
Vol 381 (9882) ◽  
pp. 2044-2053 ◽  
Author(s):  
Hon-Ming Lam ◽  
Justin Remais ◽  
Ming-Chiu Fung ◽  
Liqing Xu ◽  
Samuel Sai-Ming Sun
Keyword(s):  
Food Safety ◽  
Food Supply ◽  
Safety Issues

scholarly journals Spatiotemporal Visualization of Insecticides and Fungicides within Fruits and Vegetables Using Gold Nanoparticle-Immersed Paper Imprinting Mass Spectrometry Imaging

Nanomaterials ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1327
Author(s):  
Run Qin ◽  
Ping Li ◽  
Mingyi Du ◽  
Lianlian Ma ◽  
Yudi Huang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Food Safety ◽  
Gold Nanoparticle ◽  
Pesticide Residue ◽  
Rational Design ◽  
Mass Spectrometry Imaging ◽  
Fruits And Vegetables ◽  
Detection Methods ◽  
Safety Issues ◽  
Spatiotemporal Visualization

Food safety issues caused by pesticide residue have exerted far-reaching impacts on human daily life, yet the available detection methods normally focus on surface residue rather than pesticide penetration to the internal area of foods. Herein, we demonstrated gold nanoparticle (AuNP)-immersed paper imprinting mass spectrometry imaging (MSI) for monitoring pesticide migration behaviors in various fruits and vegetables (i.e., apple, cucumber, pepper, plum, carrot, and strawberry). By manually stamping food tissues onto AuNP-immersed paper, this method affords the spatiotemporal visualization of insecticides and fungicides within fruits and vegetables, avoiding tedious and time-consuming sample preparation. Using the established MSI platform, we can track the migration of insecticides and fungicides into the inner region of foods. The results revealed that both the octanol-water partition coefficient of pesticides and water content of garden stuffs could influence the discrepancy in the migration speed of pesticides into food kernels. Taken together, this nanopaper imprinting MSI is poised to be a powerful tool because of its simplicity, rapidity, and easy operation, offering the potential to facilitate further applications in food analysis. Moreover, new perspectives are given to provide guidelines for the rational design of novel pesticide candidates, reducing the risk of food safety issues caused by pesticide residue.

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