Integration of quality parameters into food safety focused HACCP systems

2007 ◽  
Keyword(s):  
Food Safety ◽  
Quality Parameters

scholarly journals Plant-Pathogenic Oomycetes, Escherichia coli Strains, and Salmonella spp. Frequently Found in Surface Water Used for Irrigation of Fruit and Vegetable Crops in New York State

2014 ◽  
Vol 80 (16) ◽  
pp. 4814-4820 ◽  
Author(s):  
Lisa A. Jones ◽  
Randy W. Worobo ◽  
Christine D. Smart
Keyword(s):  
Escherichia Coli ◽  
Water Quality ◽  
New York ◽  
Food Safety ◽  
Surface Water ◽  
New York State ◽  
Quality Parameters ◽  
Content Type ◽  
York State ◽  
E Coli

ABSTRACTIn the United States, surface water is commonly used to irrigate a variety of produce crops and can harbor pathogens responsible for food-borne illnesses and plant diseases. Understanding when pathogens infest water sources is valuable information for produce growers to improve the food safety and production of these crops. In this study, prevalence data along with regression tree analyses were used to correlate water quality parameters (pH, temperature, turbidity), irrigation site properties (source, the presence of livestock or fowl nearby), and precipitation data to the presence and concentrations ofEscherichia coli,Salmonellaspp., and hymexazol-insensitive (HIS) oomycetes (PhytophthoraandPythiumspp.) in New York State surface waters. A total of 123 samples from 18 sites across New York State were tested forE. coliandSalmonellaspp., of which 33% and 43% were positive, respectively. Additionally, 210 samples from 38 sites were tested for HIS oomycetes, and 88% were found to be positive, with 10 species ofPhytophthoraand 11 species ofPythiumbeing identified from the samples. Regression analysis found no strong correlations between water quality parameters, site factors, or precipitation to the presence or concentration ofE. coliin irrigation sources. ForSalmonella, precipitation (≤0.64 cm) 3 days before sampling was correlated to both presence and the highest counts. Analyses for oomycetes found creeks to have higher average counts than ponds, and higher turbidity levels were associated with higher oomycete counts. Overall, information gathered from this study can be used to better understand the food safety and plant pathogen risks of using surface water for irrigation.

Integration of quality parameters into food safety focused HACCP systems

2007 ◽  
pp. 490-509
Author(s):  
Kirsten Brandt ◽  
Lorna Lück ◽  
Unni Kjærnes ◽  
Gabriela S. Wyss ◽  
Annette Hartvig
Keyword(s):  
Food Safety ◽  
Quality Parameters

Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India

2018 ◽  
Vol 48 (4) ◽  
pp. 561-578 ◽  
Author(s):  
Anil Panghal ◽  
D.N. Yadav ◽  
Bhupender S. Khatkar ◽  
Himanshu Sharma ◽  
Vikas Kumar ◽  
...  
Keyword(s):  
Food Safety ◽  
Health Effects ◽  
Fruits And Vegetables ◽  
Consumer Preference ◽  
Quality Parameters ◽  
Health Issues ◽  
Content Type ◽  
Post Harvest ◽  
Adverse Health Effects ◽  
Adverse Health

Purpose Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables. Design/methodology/approach Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork. Findings This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices. Originality/value The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Food Safety Security: A new Concept for Enhancing Food Safety Measures

2012 ◽  
Vol 82 (3) ◽  
pp. 216-222 ◽  
Author(s):  
Venkatesh Iyengar ◽  
Ibrahim Elmadfa
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Warning System ◽  
Shared Responsibility ◽  
Fine Tuning ◽  
Strategic Action ◽  
Surveillance Network ◽  
Measurement Systems ◽  
Critical Control Points ◽  
The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

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