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.

scholarly journals Science for Food Safety, Security and Quality: a Review - Part 2

2010 ◽  
Vol 1 (1) ◽  
Author(s):  
Enne Giuseppe ◽  
Serrantoni Monica ◽  
Greppi GianFranco
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Essential Elements ◽  
Food Science ◽  
Nano Materials ◽  
Packaged Foods ◽  
Safety Attributes ◽  
The Impact ◽  
Non Destructive

Authors are continuing to analyze factors which influence on three food essential elements: food safety, food security and food quality. There are discus about innovation in food technology, nanotechnologies, and food packaging. Novel sensing technologies using bio or nano materials can be used to detect quality and safety attributes in packaged foods. These sensing technologies range from rapid non-destructive and non-contact to highly specialized micro and nano-biosensing structures. In addition, the authors analyze the latest research on the application of biosensors to measure parameters that affect the safety and quality of products.Future priorities for research in food science should build on the existing knowledge base and extend the impact of basic and strategic research in delivering high quality foods and food products and improving human health.

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.

Linking food safety training with whistle-blowing

2019 ◽  
Vol 31 (1) ◽  
pp. 141-160 ◽  
Author(s):  
Heyao Yu ◽  
Sujata A. Sirsat ◽  
Jack A. Neal
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Content Type ◽  
Whistle Blowing ◽  
Food Safety Training ◽  
And Gender

Purpose The purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender. Design/methodology/approach A sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing. Findings The results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model. Practical implications The results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management. Originality/value A validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.

Knowledge, Attitude, and Practice (KAP) of Polystyrene Food Packaging Usage Among Food Operators

2022 ◽  
pp. 100-122
Author(s):  
Ungku Fatimah Ungku Zainal Abidin ◽  
Maimunah Sanny ◽  
Nur Hanani Zainal Abedin
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Public Awareness ◽  
Daily Basis ◽  
Health Impacts ◽  
Safety Issues ◽  
Attitude And Practice ◽  
Level Of Knowledge ◽  
Knowledge And Attitude ◽  
Knowledge Attitude And Practice

Polystyrene is commonly used on a daily basis for the packaging of takeaways as if people assume that it is safe. Although studies show the migration of styrene into food could cause adverse health impacts such as cancer, neurotoxicity, and hormone-related problems, less is known about public awareness of its risk. This chapter presents a study conducted to assess the level of knowledge, attitude, and practice (KAP) of polystyrene food packaging usage among food operators (i.e., hawkers, restaurants, and night market). Data were collected using self-administered to survey 115 food operators. Results show that the food operators have a moderate knowledge and attitude in polystyrene usage. Their practice in polystyrene usage is still poor. Food operators from restaurants had the highest level of KAP compared to hawker and night markets. The finding could provide some guides in developing interventions to educate food operators about food safety issues related to polystyrene.

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.

Design engineers’ perception of health and safety and its impact in the design process

2016 ◽  
Vol 23 (1) ◽  
pp. 40-59 ◽  
Author(s):  
Susan Morrow ◽  
Billy Hare ◽  
Iain Cameron
Keyword(s):  
Design Process ◽  
Design Method ◽  
Health And Safety ◽  
Design Activity ◽  
Content Type ◽  
Safety Issues ◽  
Design Engineers ◽  
Junior Staff ◽  
Safety Considerations ◽  
Perception Of Health

Purpose – The purpose of this paper is to consider design engineers’ perception of health and safety and its impact on their behaviour during design activity. The study presents three types of design engineers each, exhibiting particular tendencies when faced with health and safety considerations during design. The discovery of these tendencies pose important implications for education and professional institutions and practical measures are suggested to help design engineers manage their tendencies to be more conducive to ensuring improved health and safety performance. Design/methodology/approach – An exploratory design method was used – grounded theory, to include 13, in-depth, one-to-one interviews with design engineers, representing junior staff, middle and senior management. Findings – The paper provides empirical insights about how designers think and behave when asked to consider health and safety issues during the design process. It identifies three group types of designers: doers, receivers and givers, who will exhibit their particular tendencies based on how they view and understand the term health and safety. Research limitations/implications – The data obtained were from design engineers only, and therefore the research results may lack generalisability. Therefore, researchers are encouraged to test the proposed propositions. Practical implications – The paper includes implications for those involved in the creation and development of designers e.g., educators and professional bodies. The data forms the basis for helping designers to manage their perceptions towards the term health and safety and thus, their tendencies exhibited in their behaviour. Originality/value – This paper contributes to new understanding of designers’ behaviour and considers the significance of how designers’ views of health and safety will influence their behaviour.

scholarly journals Producing Direct Food Packaging Using Deinked Office Paper Grades—Deinkability and Food Contact Suitability Evaluation

2021 ◽  
Vol 13 (22) ◽  
pp. 12550
Author(s):  
Sonja Jamnicki Hanzer ◽  
Branka Lozo ◽  
Lidija Barušić
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Wood Fiber ◽  
Safety Evaluation ◽  
Recycled Paper ◽  
Safety Issues ◽  
Food Contact ◽  
Primary Aromatic Amines ◽  
Recycled Fibers ◽  
Office Paper

Paper recycling is the most eco-efficient waste management option, since the use of recycled fibers reduces the need for virgin wood fiber and lowers energy consumption, and hence has a positive effect on the environment. The use of recycled paper is by far the highest in the packaging industry. In food packaging production, recycled paper is often favored over paper and board made from virgin fibers. However, due to the possible hazardous chemicals that can be found in recycled paper, there is a dilemma of how to overcome food safety issues while making food packaging more circular. The objective of the study was to determine if deinked office paper grades could be used as an alternative fiber source in the production of food packaging white top linerboards. For that purpose, three different types of digitally printed papers were submitted to a chemical deinking flotation in laboratory conditions, and the handsheets formed after each recycling trial were tested on the suitability for direct food contact. Evaluation of deinkability for each group of recycled prints was performed, as well. Deinkability was evaluated by calculating the flotation yield, pulp’s brightness and whiteness increase, ink elimination factor, determination of residual ink area, as well as ash content elimination. Food safety evaluation was performed by determining the content of heavy metals (Cd, Pb, Hg, and Cr VI), primary aromatic amines, diisopropylnaphthalenes (DIPN), phthalates, and polychlorinated biphenyls (PCB) from aqueous or organic solvent extracts of recycled paper pulp. The fastness of the fluorescent whitening agents was determined, as well. Of all evaluated deinking flotation efficiency parameters, only flotation yield and ash reduction by flotation were positively assessed. High content of residual ink particles detected after the flotation stage indicates that the flotation was not a successful method for the elimination of disintegrated ink particles, which was also confirmed by deficient results of ink elimination measurements and whiteness increase. Flotation proved to be the least efficient in the recycling of inkjet prints, where the lowest ink elimination, whiteness, and brightness values were achieved. As far as food safety assessment of deinked pulp is concerned, all tested deinked handsheets were found suitable to be used in direct contact with foods.

New ways of spreading food safety online: the role of food bloggers in risk communication

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Alice Brombin ◽  
Giulia Mascarello ◽  
Anna Pinto ◽  
Stefania Crovato ◽  
Guido Ricaldi ◽  
...  
Keyword(s):  
Food Safety ◽  
Risk Communication ◽  
Online Survey ◽  
Health And Safety ◽  
Training Programme ◽  
Accurate Information ◽  
Communication Model ◽  
Communication Tool ◽  
Content Type ◽  
The Creation

PurposeBlogs have become a widespread means for the exchange of information, where topics regarding food and nutrition feature with increasing prominence. In the sphere of online risk communication, food bloggers are relevant actors because they pass on practical information about food preparation and crucial phases of food safety (preservation, handling and cooking of food). Moreover, they have the ability to reach user networks in a rapid and capillary manner. This paper focusses on the figure of the food blogger, the context in which he/she acts and his/her perceptions and type of communication of food safety issues.Design/methodology/approachQuantitative and qualitative data were collected using an online survey and an online training programme was implemented to actively engage food bloggers in the creation of food risk communication.FindingsThis study showed that a common reason for the creation of a food blog is the love for food and the practice of caring for themselves and others through food. Food bloggers feel responsible for taking care of their users by providing accurate information related to health and safety. Communication via blogs is based on the shared experiences of users, thereby representing a type of knowledge that is closer to direct practice. Interacting with these new actors in the field of food is important for institutions traditionally committed to promoting public health and food safety.Originality/valueThe research stands out for its innovative purpose of using the network of food blogs as a communication tool that overcomes the traditional linear communication model (top-down) to experiment with a new participatory model and spread to Internet users good practices related to food management.

scholarly journals Application of Nanoparticles In Ensuring Food Safety

2020 ◽  
pp. 367-369
Author(s):  
T. Ganesh Kumar ◽  
P. Mahesh Reddy ◽  
C. V. Rajagopala Reddy
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Food Packaging ◽  
Free Food ◽  
Food Microbiology ◽  
Life Extension ◽  
Food Science ◽  
Industry Applications

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.

scholarly journals Bacteriocins: Production, different strategies of purification and applications

2019 ◽  
Vol 10 (3) ◽  
pp. 1808-1817 ◽  
Author(s):  
Vishakha Sharma ◽  
Rahul C Ranveer ◽  
Neelam Jain ◽  
Gajender Kumar Aseri
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Food Preservation ◽  
Safety Parameters ◽  
Pharmaceutical Industries ◽  
Quality Of Food ◽  
Antibacterial And Antifungal ◽  
Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

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