scholarly journals Prioritising water disinfection technologies to improve food safety of leafy vegetables

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
E.D. van Asselt ◽  
J.L. Banach ◽  
M. Klüche ◽  
W.A.J. Appelman
Keyword(s):  
Food Safety ◽  
Primary Production ◽  
Irrigation Water ◽  
Legal Status ◽  
Water Disinfection ◽  
Leafy Vegetables ◽  
Content Type ◽  
Safety Issues ◽  
Readiness Level ◽  
Second Tier

PurposeLeafy vegetables may get contaminated with pathogens through the use of irrigation water during open field cultivation. The main control option to prevent this contamination is the use of disinfection technologies that will reduce the pathogenic load of the irrigation water. Several technologies, either chemical or physical, are available for disinfection, which were gathered from the literature and European Union (EU) projects. The purpose of this paper is to prioritise these technologies.Design/methodology/approachA feasibility study was performed to identify the most promising disinfection technology considering 12 different criteria. A two-tier approach was used in which the technologies were first evaluated based on three criteria: legal status, effectiveness and technology readiness level (TRL). Only the technologies that reached pre-set thresholds for these three criteria were then evaluated in the second tier.FindingsThe evaluation showed that the most promising technologies after the tier-2 evaluation were ultrasound, microfiltration, ultraviolet and ozone. The study showed that the followed approach enabled prioritising disinfection technologies allowing for selecting the most promising technologies that can be tested further on a possible application during primary production to prevent possible food safety issues in leafy vegetables.Research limitations/implicationsThe overview is not an exhaustive list of disinfection technologies available rather only those technologies that seemed promising for application in horticulture were addressed. Some technologies may, thus, have been missed. Nevertheless, a total of 12 single and seven combined technologies were evaluated.Originality/valueThis is the first study that uses a structured approach to prioritise a broad range of possible water disinfection technologies for use at primary production.

Agricultural marketing and food safety in China: a utility perspective

2014 ◽  
Vol 4 (1) ◽  
pp. 23-31 ◽  
Author(s):  
David L. Ortega ◽  
Colin G. Brown ◽  
Scott A. Waldron ◽  
H. Holly Wang
Keyword(s):  
Food Safety ◽  
Design Methodology ◽  
Numerical Data ◽  
Marketing System ◽  
Agricultural Marketing ◽  
Content Type ◽  
Safety Issues ◽  
Time Form ◽  
Made In ◽  
Chinese Food

Purpose – The purpose of this paper is to explore Chinese food safety issues by analysing select incidents within he Chinese agricultural marketing system. Design/methodology/approach – A marketing utility framework is utilized to discuss some of the major food safety incidents in China and potential solutions are explored. Findings – The paper finds that food safety issues arise from problems of asymmetric information which leads to the profit seeking behaviour of agents distorting rather than enhancing the creation of one of the four types or marketing utility (time, form, place and possession). Additionally, structural causes found within the Chinese food marketing system have contributed to the food safety problems. Research limitations/implications – This is not an empirical research with numerical data. Originality/value – This study is one of the first to address Chinese food safety problems from an agricultural marketing utility perspective. Key anecdotes are used to support the claims made in this study.

Employees’ knowledge, attitude and practice of food additives; impacts of an educational intervention

2020 ◽  
Vol 50 (6) ◽  
pp. 1199-1212
Author(s):  
Amir Reza Moravejolahkami ◽  
Zahra Esfandiari ◽  
Hadiseh Ebdali ◽  
Marjan Ganjali Dashti ◽  
Akbar Hassanzadeh ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Additives ◽  
Content Type ◽  
Safety Issues ◽  
Attitude And Practice ◽  
Significant Difference ◽  
Before And After ◽  
Knowledge And Attitude ◽  
Safety Attitude ◽  
Knowledge Attitude And Practice

Purpose Understanding consumers’ food safety practices are helpful in reducing foodborne illnesses. The purpose of this study is to evaluate the influence of education on knowledge, attitude and practices toward food additives. Design/methodology/approach This interventional study was performed by random sampling of 826 employees in Isfahan University of Medical Sciences from January 2018 to March 2019. The knowledge, attitude and practices of the employees toward food additives were assessed by a self-administered and structured questionnaire. Two-month education was conducted visually by using pamphlets, posters and leaflets. Descriptive statistics and paired t-test were done by SPSS24 at significant levels of p < 0.05. Findings The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. Before the education, the percentages collected for the knowledge, attitude and practice were 79.0, 48.9 and 46.7, respectively. Overall, knowledge scores were improved from 79.0 to 88.9 per cent when the education was offered. Safety attitude scores significantly increased, with a 50 per cent difference between the pre and post values. A significant difference was observed in the percentage of knowledge, attitude and practice of the employers before and after education (p < 0.05). Almost half of the respondents chose leaflets and pamphlets as a preferable tool for learning. Originality/value Education may be needed for improving knowledge and attitude about food additives. It also helped the respondents to select healthier food. This study suggests more communication programs regarding food safety issues.

scholarly journals Longitudinal Assessment of the Dynamics of Escherichia coli, Total Coliforms, Enterococcus spp., and Aeromonas spp. in Alternative Irrigation Water Sources: a CONSERVE Study

2020 ◽  
Vol 86 (20) ◽  
Author(s):  
Sultana Solaiman ◽  
Sarah M. Allard ◽  
Mary Theresa Callahan ◽  
Chengsheng Jiang ◽  
Eric Handy ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Irrigation Water ◽  
Reclaimed Water ◽  
The United States ◽  
Water Sources ◽  
Agricultural Water ◽  
Content Type ◽  
E Coli ◽  
Alternative Irrigation

ABSTRACT As climate change continues to stress freshwater resources, we have a pressing need to identify alternative (nontraditional) sources of microbially safe water for irrigation of fresh produce. This study is part of the center CONSERVE, which aims to facilitate the adoption of adequate agricultural water sources. A 26-month longitudinal study was conducted at 11 sites to assess the prevalence of bacteria indicating water quality, fecal contamination, and crop contamination risk (Escherichia coli, total coliforms [TC], Enterococcus, and Aeromonas). Sites included nontidal freshwater rivers/creeks (NF), a tidal brackish river (TB), irrigation ponds (PW), and reclaimed water sites (RW). Water samples were filtered for bacterial quantification. E. coli, TC, enterococci (∼86%, 98%, and 90% positive, respectively; n = 333), and Aeromonas (∼98% positive; n = 133) were widespread in water samples tested. Highest E. coli counts were in rivers, TC counts in TB, and enterococci in rivers and ponds (P < 0.001 in all cases) compared to other water types. Aeromonas counts were consistent across sites. Seasonal dynamics were detected in NF and PW samples only. E. coli counts were higher in the vegetable crop-growing (May-October) than nongrowing (November-April) season in all water types (P < 0.05). Only one RW and both PW sites met the U.S. Food Safety Modernization Act water standards. However, implementation of recommended mitigation measures of allowing time for microbial die-off between irrigation and harvest would bring all other sites into compliance within 2 days. This study provides comprehensive microbial data on alternative irrigation water and serves as an important resource for food safety planning and policy setting. IMPORTANCE Increasing demands for fresh fruit and vegetables, a variable climate affecting agricultural water availability, and microbial food safety goals are pressing the need to identify new, safe, alternative sources of irrigation water. Our study generated microbial data collected over a 2-year period from potential sources of irrigation (rivers, ponds, and reclaimed water sites). Pond water was found to comply with Food Safety Modernization Act (FSMA) microbial standards for irrigation of fruit and vegetables. Bacterial counts in reclaimed water, a resource that is not universally allowed on fresh produce in the United States, generally met microbial standards or needed minimal mitigation. We detected the most seasonality and the highest microbial loads in river water, which emerged as the water type that would require the most mitigation to be compliant with established FSMA standards. This data set represents one of the most comprehensive, longitudinal analyses of alternative irrigation water sources in the United States.

Demand for food safety in emerging and developing countries

2017 ◽  
Vol 7 (1) ◽  
pp. 21-34 ◽  
Author(s):  
David L. Ortega ◽  
David L. Tschirley
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
Food Systems ◽  
English Language ◽  
Consumer Demand ◽  
Sub Saharan Africa ◽  
Future Research ◽  
Developing Regions ◽  
Content Type ◽  
Safety Issues

Purpose Food safety in emerging and developing regions is receiving increased attention from economists, researchers and policymakers. The purpose of this paper is to provide a review of the literature on the economics of food safety in Asia and Sub-Saharan Africa (SSA). Of interest are studies exploring consumer demand and producer behavior regarding food safety. Particular attention is given to areas in need of additional research. The studies’ common implications for future research are discussed. Design/methodology/approach Two English language searches were conducted in the summer of 2013 to identify relevant studies on the economics of food safety, one each in Google Scholar and Web of Science. The authors carefully reviewed the abstracts of these studies for content, and select papers were identified that capture overarching themes found in the literature. Findings are presented by region. Findings Consumers in developing countries will become increasingly aware of food safety issues as urbanization proceeds and incomes continue to rise at robust rates. However, assuring food safety in modernizing food systems involves significant costs, and current incomes in developing SSA are far lower than in Asia. The authors find that overall consumer awareness of food safety problems in SSA is low relative to Asia. Moreover, knowledge of producer behavior and consumer demand for food safety in developing countries is very limited. Research limitations/implications Limitations include a lack of information available on domestic food safety issues and overall knowledge of how food safety affects developing agrifood systems. Originality/value The findings from this review contribute to a better understanding of the economics of food safety in emerging and developing regions.

scholarly journals Microbiological Reduction Strategies of Irrigation Water for Fresh Produce

2020 ◽  
Vol 83 (6) ◽  
pp. 1072-1087
Author(s):  
J. L. BANACH ◽  
H. J. van der FELS-KLERX
Keyword(s):  
Primary Production ◽  
Irrigation Water ◽  
Fresh Produce ◽  
Microbial Reduction ◽  
Water Disinfection ◽  
Mitigation Strategies ◽  
Control Measures ◽  
Reduction Strategies ◽  
Pathogenic Contamination

ABSTRACT Irrigation water can be a source of pathogenic contamination of fresh produce. Controlling the quality of the water used during primary production is important to ensure food safety and protect human health. Several measures to control the microbiological quality of irrigation water are available for growers, including preventative and mitigation strategies. However, clear guidance for growers on which strategies could be used to reduce microbiological contamination is needed. This study evaluates pathogenic microorganisms of concern in fresh produce and water, the microbiological criteria of water intended for agricultural purposes, and the preventative and mitigative microbial reduction strategies. This article provides suggestions for control measures that growers can take during primary production to reduce foodborne pathogenic contamination coming from irrigation water. Results show that controlling the water source, regime, and timing of irrigation may help to reduce the potential exposure of fresh produce to contamination. Moreover, mitigation strategies like electrolysis, ozone, UV, and photocatalysts hold promise either as a single treatment, with pretreatments that remove suspended material, or as combined treatments with another chemical or physical treatment(s). Based on the literature data, a decision tree was developed for growers, which describes preventative and mitigation strategies for irrigation-water disinfection based on the fecal coliform load of the irrigation water and the water turbidity. It helps guide growers when trying to evaluate possible control measures given the quality of the irrigation water available. Overall, the strategies available to control irrigation water used for fresh produce should be evaluated on a case-by-case basis because one strategy or technology does not apply to all scenarios. HIGHLIGHTS

scholarly journals Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shalamujiang Maitiniyazi ◽  
Maurizio Canavari
Keyword(s):  
Food Safety ◽  
Focus Group ◽  
Dairy Products ◽  
Qualitative Content Analysis ◽  
Chinese Consumers ◽  
Focus Group Interviews ◽  
Content Type ◽  
Representative Sampling ◽  
Safety Issues ◽  
Group Interviews

PurposeDairy products are an essential part of a healthy diet, and dairy is an emerging food industry in China. Meanwhile, the dairy industry is one of the “disaster zones” with quality and safety issues occurring more frequently in its supply chain than in others. Based on qualitative research focused on consumers in the Northwest and South of China, the present study aims to understand and provide information on consumer perception of food safety in dairy products.Design/methodology/approachNine focus group interviews were carried out from January to April 2018. Altogether, 61 participants (24 males, 37 females, aged 18–60 years) were recruited in four cities. Qualitative content analysis of the data was conducted using Nvivo version 11.4.0.FindingsA high concern with the safety of dairy products is widespread, particularly among participants with children, who are especially worried about the safety of dairy products. High prevalence of food safety incidents causes consumers to lower their confidence in food safety, and make them pay more attention to the news about food safety incidents. Consumers tend to become less sensitive to price, focusing more on food safety and quality, while purchasing dairy products. Brand and purchase venue are the most important indicators for consumers to determine the quality of dairy products. Safety certification becomes increasingly important.Research limitations/implicationsIt has some limitations. The focus group interviews covered different two regions (Northwest and South of China). However, the number of focus groups was limited to nine because of budget constraints. The participants come from Northwest and South of the country, which means that the findings may not apply for another area of the country. A more representative sampling with a larger sample size would be necessary to increase the validity of the study. However, the results can serve as input for further research.Originality/valueThis paper explores the Chinese consumers' perception of food safety and dairy products, consumers' behaviour concerning dairy products based on focus group interviews with consumers. This study offers valuable insights to members of academia, food suppliers and policy-makers.

Food packaging and nanotechnology: safeguarding consumer health and safety

2019 ◽  
Vol 49 (6) ◽  
pp. 1164-1179 ◽  
Author(s):  
Samuel Ayofemi Olalekan Adeyeye
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Health And Safety ◽  
Nano Materials ◽  
Consumer Health ◽  
Content Type ◽  
Safety Issues ◽  
Packaged Foods ◽  
Materials Used

Purpose Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods. Design/methodology/approach This review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety. Findings Applications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging. Originality/value The increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foods vis-à-vis the roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.

Modeling risk governance and risk perception in personal prevention with regard to food safety issues

2018 ◽  
Vol 120 (12) ◽  
pp. 2804-2817 ◽  
Author(s):  
Huan Zhang ◽  
Na Gao ◽  
Yean Wang ◽  
Yixuan Han
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Group Analysis ◽  
Risk Prevention ◽  
Mediation Effect ◽  
Equation Modeling ◽  
Risk Governance ◽  
Content Type ◽  
Safety Issues ◽  
Moderation Effects

PurposeThe purpose of this paper is to model how risk governance (RG) influences risk prevention behaviors toward food safety issues, considering the perception of related risks in the Taiwanese context.Design/methodology/approachThe national representative data on risk society modules from the Taiwan Social Change Survey data were used (sample size = 2,005). The procedure for the analysis consisted of investigation of the model fit indices of structural equation modeling, incorporating the mediation effect. Multiple-group analysis was used to examine the moderation effects.FindingsResults show that the theory of reasoned action (TRA) and the advanced TRA can accurately explain personal risk perception (RP) (R2=0.40) and risk prevention (R2=0.42). Results also suggest that RG institutions can affect personal RP and risk prevention through subjective norms. In addition, moderation effects of media and gender were found.Originality/valueThis study is one of the first attempts to examine the RG effects on RP and risk prevention behavior of food safety issues in Taiwan. The results and findings may be helpful for RG institutions.

Observed food safety behaviors among consumers and employees in university food courts

2017 ◽  
Vol 119 (7) ◽  
pp. 1619-1632 ◽  
Author(s):  
EunSol Her ◽  
Soobin Seo ◽  
Jihee Choi ◽  
Victor Pool ◽  
Sanja Ilic
Keyword(s):  
Food Safety ◽  
Potential Risk ◽  
Compliance Rate ◽  
Safety Behaviors ◽  
Foodborne Illnesses ◽  
Safety Practices ◽  
Content Type ◽  
Safety Issues ◽  
Observational Tool ◽  
The Usa

Purpose The purpose of this paper is to examine food safety behaviors of consumers and employees at university food courts. Design/methodology/approach Using a smartphone-based observation technique, a total of 149 consumers and 34 employees were observed at three food courts at a mid-western university in the USA. The observational tool recorded 30 sequential transactions of each individual, allowing researchers to identify the compliance rate to the rubric. Both descriptive statistics and multivariate analysis of variance were used for data analysis. Findings This study found a low compliance rate of food safety practices among consumers and employees at university food courts. Consumers’ food safety practices varied depending on gender, observed ethnicity and party size, while none of those factors was significant for employees. Specifically, females, Caucasians, and lone diners showed higher non-compliance rates than those of males, non-Caucasians and group diners. Research limitations/implications The results of the study raise the pressing needs of developing effective risk communication strategies at university food courts for both consumers and employees in order to reduce the potential risk of foodborne illness outbreaks. Originality/value University food courts are not only major foodservice operations for on-campus populations as well as off-campus visitors and the local public, but also the presence of shared dining area pertains the potential risk of foodborne illnesses. However, lack of attention has been paid to the food safety issues at university food courts, and especially food safety behaviors of consumers. This study extended the knowledge of previous food safety literature by adopting a smartphone-based observation technique and developing a rubric customized for consumers and employees at university food courts.

The effect of service recovery on customer loyalty: the role of perceived food safety

2019 ◽  
Vol 11 (1) ◽  
pp. 69-86 ◽  
Author(s):  
Nancy Bouranta ◽  
Evangelos Psomas ◽  
Fotis Vouzas
Keyword(s):  
Food Safety ◽  
Customer Loyalty ◽  
Structural Equation ◽  
Service Recovery ◽  
Equation Modeling ◽  
Confirmatory Factor Analyses ◽  
Content Type ◽  
Safety Issues ◽  
The Relationship

PurposeThis study aims to focus on the food industry and empirically examine the mediating role of consumers’ perceived food safety on the relationship between a company’s service recovery and customer loyalty. In addition, consumers’ demographic characteristics and their influences on the relationship between perceived food safety and customer loyalty are determined.Design/methodology/approachA survey was carried out through a structured questionnaire which was administered to the public. Using a small intercept interview, a random sample of 836 usable questionnaires was collected in Greece. Exploratory and confirmatory factor analyses were applied to validate the proposed constructs. The causal relationships among constructs were examined using structural equation modeling.FindingsAccording to the findings, consumers’ perceived food safety partially mediates the effect of a company’s service recovery on customer loyalty. The socio-demographic profile of consumers (gender, marital and parenthood status) also significantly influences the underlying factors of product and the loyalty attributes.Practical implicationsThis study enriches the existing literature of food safety by examining the distinct role that consumers’ perceptions play in forming loyalty, highlighting the importance of companies’ recovery efforts. The results obtained from this analysis offer a better understanding of consumer behavior toward food safety – encouraging and supporting food companies to successfully design their marketing strategies. Food safety issues also have become increasingly important in international trade, which makes it essential to understand consumer perceptions and behavior toward food safety.Originality/valueThis study fills the identified literature gap and contributes to the literature, as no previous study has examined the proposed relationships in the food sector, taking into consideration food safety issues.

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