Food risks, old and new

New forms of food production, processing and distribution have resulted in rising consumer concern over food safety and quality. This study draws upon data from an Australia-wide survey to evaluate whether consumer perceptions towards various types of food risks differ according to demographic factors. This study has two distinct foci: those concerned with new, and those concerned with traditional, food risks. First, we investigate attitudes and concerns towards food additives and food regulation, characterized by new risks associated with chemicals, pesticides and food additives, as well as industry safeguards and issues of regulation in regard to these modern factors. Second, we consider more traditional types of risk associated with food contamination, such as spoilage and being past the used-by date. Our research suggests that if the risk in question is traditional, preventable and specific knowledge is required in order to avoid it, people who earn less than $25,000 per year, those who have not completed high school and religious people tend to be more concerned. In contrast, if the risk is modern, affects everyone equally, and the effects are not obvious or immediate, women, people with more education and older people tend to be more concerned. This study supports previous research which shows that various groups within society understand and respond to food safety risks differently.

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Research on food safety supervision

E3S Web of Conferences ◽

10.1051/e3sconf/202018504066 ◽

2020 ◽

Vol 185 ◽

pp. 04066

Author(s):

Zhenyu Lei

Keyword(s):

Food Safety ◽

Food Production ◽

Safety Management ◽

Food Additives ◽

The Sun ◽

First Line ◽

Production Run ◽

Quality Of Food ◽

Rights And Interests

The quantity and quality of food additives directly affect the safety of food. Only by more scientific and accurate regulation of the use of food additives, can we eliminate a series of problems of food safety caused by the abuse of unreasonable and harmful food additives. As the first line of defense for food safety, the hygienic index of food production must be firmly controlled Good, can provide a solid guarantee for food safety management; the traceability performance of food production and circulation can better make food production run in the sun, and ensure that every link can be supervised and traceable from planting, production and processing, to consumers; strengthen the legislative supervision of food production, circulation and other links, so that food safety supervision has laws to abide by, laws to be prosecuted, and indeed guarantee Rights and interests of consumers

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Selection of critical factors for identifying emerging food safety risks in dynamic food production chains

Food Control ◽

10.1016/j.foodcont.2009.12.010 ◽

2010 ◽

Vol 21 (6) ◽

pp. 919-926 ◽

Cited By ~ 21

Author(s):

E.D. van Asselt ◽

M.P.M. Meuwissen ◽

M.A.P.M. van Asseldonk ◽

J. Teeuw ◽

H.J. van der Fels-Klerx

Keyword(s):

Food Safety ◽

Food Production ◽

Critical Factors ◽

Safety Risks ◽

Selection Of

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The Impact of Food Supply Chain Management on Food Safety

International Journal of Scientific Research in Science Engineering and Technology ◽

10.32628/ijsrset207454 ◽

2020 ◽

pp. 01-06

Author(s):

Jyoti Pawar ◽

Manisha Mali

Keyword(s):

Supply Chain ◽

Food Safety ◽

Food Production ◽

Food Products ◽

Food Storage ◽

Modern World ◽

Food Supply Chain ◽

Temperature Level ◽

The Impact ◽

Food Safety And Quality

Food safety is top priority for a lot of industries right now, maintaining food security has become difficult when it comes to customer demand. The food put on the market has to be of good quality and safe for use, as well as not be a source of any infection. For this reason, securing food safety and quality is a matter of the responsibility of food producers and governments. During the process of distributing food products it will go through all stages of the supply chain, i. e. all processes from farm to the consumers? tables, is to achieve full supervision of food safety in the modern world, because the journey leading from food production to the consumer is very time-and space consuming. There are many dangers of food during the transport, food storage, or food preparation. In order to enable food quality and sanitary safety of food products, companies have to follow rules and regulation, standards, and norms at every stage of the supply chain. The aim of this paper is to show how food safety is important and the ways in which industry ensures a temperature level that different kinds of food products require.

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Modern technologies and food safety

Hemijska industrija ◽

10.2298/hemind0310449g ◽

2003 ◽

Vol 57 (10) ◽

pp. 449-455

Author(s):

Radoslav Grujic

Keyword(s):

Food Safety ◽

Food Production ◽

Continuous Production ◽

Food Additives ◽

Developed Countries ◽

The Body ◽

The World ◽

Storage Distribution ◽

New Procedures ◽

Modern Technologies

To resolve the problem of lack of food in the World within primary food production, processing and procedures of preserving, new methods have been implemented (implementation of materials for protection, medications utilization of new areas for production purposes, use of GM microorganisms plants, even animals, utilization of food additives, introduction of new procedures of preservation, etc) However, these procedures do not always move in the direction of ensuring food safety. Implementation of mentioned procedures creates resistance by consumers. The opinion and the attitude about this issue are very important all over the World. According to recent research performed in last five years, most of the population of developed and semi-developed countries considers food safety a priority, as second place the presence of ingredients that can be harmful for human health and as third the content of nutrients required for normal functioning of the body. The WHO, CAC, WTO and other international institutions support these attitudes of consumers. There is more and more obvious pressure on food producers to preserve the environment, which has resulted in the introduction of production procedures known as "cleaning production".Regardless of which procedure is involved, it is necessary to implement the efficient quality control system and food safety. It is mandatory to request the compulsory implementation of different systems that are defined through the GMR GHR HACCR ISO 9000. In food production, these systems are complementary and only with full implementation of all of them in practice will if be possible to ensure the continuous production of quality and safe products. Food production must be seen as an undisturbed chain: primary production, transport, processing, storage, distribution and consumption. With strict implementation of the mentioned standards in all parts of the chain, the risk of injuries and poisoning of consumers will be decreased to the minimum, and the whole chain will be under control.

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Handbook of organic food safety and quality

10.1533/9781845693411 ◽

2007 ◽

Cited By ~ 2

Author(s):

Julia Cooper ◽

Urs Niggli ◽

Carlo Leifert

Keyword(s):

Food Safety ◽

Organic Food ◽

Food Safety And Quality

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Benchmarking of the United Kingdom's and Hungary's Fresh Produce Import Supply Chain, Focusing on Food Safety and Quality

Society and Economy ◽

10.1556/socec.27.2005.3.8 ◽

2005 ◽

Vol 27 (3) ◽

pp. 355-364 ◽

Cited By ~ 2

Author(s):

József Lehota ◽

Csaba B. Illés

Keyword(s):

Supply Chain ◽

Food Safety ◽

Fresh Produce ◽

Food Safety And Quality

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Infrared Heating for Improved Drying Efficiency, Food Safety, and Quality of Rice

Advances in Food Processing Technology ◽

10.1007/978-981-13-6451-8_10 ◽

2019 ◽

pp. 231-251 ◽

Cited By ~ 1

Author(s):

Ragab Khir ◽

Chandrasekar Venkitasamy ◽

Zhongli Pan

Keyword(s):

Food Safety ◽

Infrared Heating ◽

Drying Efficiency ◽

Food Safety And Quality

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Potential Use of Indoor Living Walls in Canadian Dwellings

J ◽

10.3390/j4020010 ◽

2021 ◽

Vol 4 (2) ◽

pp. 116-130

Author(s):

Daria Smolova ◽

Avi Friedman

Keyword(s):

Global Warming ◽

Food Production ◽

Air Purification ◽

Traditional Food ◽

Production Chain ◽

Environmental Threats ◽

Fresh Food ◽

Living Wall ◽

Potential Use ◽

Potential Integration

Current social and environmental challenges have led to the rethinking of residential designs. Global warming, food insecurity, and, as a result, costly fresh produce are some of the causes of the reconsideration. Moreover, with obligatory isolation following the global COVID-19 pandemic, some are realizing the importance of nature and air quality in homes. This paper explores the potential integration of indoor living walls (ILWs) in Canadian homes for agricultural and air purification purposes. By reviewing a number of case studies, this paper investigates how the development of such walls can alter the traditional food production chain, while reducing environmental threats. The findings show that current indoor living wall practices can be transformed into a useful source of fresh food, and, to some degree, alter traditional food supply. They can also help in creating inexpensive methods of air purification.

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Simplified Approach to Predict Food Safety through the Maximum Specific Bacterial Growth Rate as Function of Extrinsic and Intrinsic Parameters

ChemEngineering ◽

10.3390/chemengineering5020022 ◽

2021 ◽

Vol 5 (2) ◽

pp. 22

Author(s):

Pedro D. Gaspar ◽

Joel Alves ◽

Pedro Pinto

Keyword(s):

Growth Rate ◽

Food Safety ◽

Information And Communication Technologies ◽

Bacterial Growth ◽

Low Cost ◽

Extrinsic Factors ◽

Bacterial Growth Rate ◽

Modeling Tools ◽

Simplified Approach ◽

Food Safety And Quality

Currently, we assist the emergence of sensors and low-cost information and communication technologies applied to food products, in order to improve food safety and quality along the food chain. Thus, it is relevant to implement predictive mathematical modeling tools in order to predict changes in the food quality and allow decision-making for expiration dates. To perform that, the Baranyi and Roberts model and the online tool Combined Database for Predictive Microbiology (Combase) were used to determine the factors that define the growth of different bacteria. These factors applied to the equation that determines the maximum specific growth rate establish a relation between the bacterial growth and the intrinsic and extrinsic factors that define the bacteria environment. These models may be programmed in low-cost wireless biochemical sensor devices applied to packaging and food supply chains to promote food safety and quality through real time traceability.

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