Environmental transport behaviors of perchlorate as an emerging pollutant and their effects on food safety and health risk

2013 ◽  
Vol 58 (26) ◽  
pp. 2626-2642 ◽  
Author(s):  
QiLe FANG ◽  
BaoLiang CHEN
Keyword(s):  
Food Safety ◽  
Health Risk ◽  
Environmental Transport ◽  
Safety And Health ◽  
Emerging Pollutant

scholarly journals Consumer Behavior Model Based on Integration of Food Safety and Health Consciousness in Padang City

2021 ◽  
Vol 13 (1) ◽  
pp. 212-216
Author(s):  
Skunda Diliarosta ◽  
Arief Muttaqiin ◽  
Rehani Ramadhani
Keyword(s):  
Consumer Behavior ◽  
Food Safety ◽  
Behavior Model ◽  
Model Based ◽  
Health Consciousness ◽  
Safety And Health

scholarly journals Food Consumption Behavior of Pakistani Students Living in China: The Role of Food Safety and Health Consciousness in the Wake of Coronavirus Disease 2019 Pandemic

2021 ◽  
Vol 12 ◽  
Author(s):  
Muhammad Khayyam ◽  
Shuai Chuanmin ◽  
Haroon Qasim ◽  
Muhammad Ihtisham ◽  
Raheel Anjum ◽  
...  
Keyword(s):  
International Students ◽  
Food Safety ◽  
Behavioral Intention ◽  
Behavioral Intentions ◽  
Local Food ◽  
Partial Least Square ◽  
Equation Modeling ◽  
Health Consciousness ◽  
Safety And Health

The emergence of coronavirus disease 2019 (COVID-19) has considerably changed global food production, processing, and consumption at different levels. Sojourners are among those who have experienced a higher level of food insecurity during the crisis of the COVID-19 outbreak. The current research aimed to investigate the immediate consumption behavioral intentions of the Pakistani international students in the People's Republic of China (PRC) during the wake of COVID-19 pandemic. This study applied the Theory of Planned Behavior (TPB) and background factors of food safety and health consciousness that influence the consumption behavioral intention of Pakistani students toward unfamiliar local food in China. A relational model was analyzed where food safety and health consciousness were hypothesized to serve as background variables associated with TPB components. Moreover, the indirect effects of food safety and health consciousness on behavioral intentions were assessed. The data were collected through convenience samples from 462 Pakistani international students and were analyzed through partial least square structural equation modeling (PLS-SEM). The results confirmed that food safety and health consciousness were positively associated with attitude (ATT), subjective norm (SN), and perceived behavioral control (PBC). However, food safety and health consciousness were indirectly associated with the behavioral intention only through ATT and SN. The results highlighted the role of food safety and health consciousness as important antecedents of classical TPB components that affect intentions and behaviors to avoid unfamiliar local food in a migrated context. The present study provides enlightenment to those who aim to investigate the consumption behavioral intentions of sojourners in the wake of the pandemic situation based on food safety and health consciousness. The findings of the current study are also applicable to general consumption patterns in the food sector.

Demographics and Food Consumption: Empirical Evidence

2011 ◽  
pp. 746-769 ◽  
Author(s):  
Luis Miguel Albisu ◽  
Azucena Gracia ◽  
Ana Isabel Sanjuán
Keyword(s):  
Food Safety ◽  
Empirical Evidence ◽  
Food Consumption ◽  
Empirical Studies ◽  
Developed Countries ◽  
Sociodemographic Factors ◽  
Future Research ◽  
Health Food ◽  
Emerging Trends ◽  
Safety And Health

This article reviews only those empirical works that report results on the influence of sociodemographic factors on food consumption. It highlights those recent papers that can be helpful to the interested reader as a base from which to explore further aspects of demographics and food consumption. Reviewed empirical studies analyze the influence of demographics on food consumption following the two different approaches. This article presents the main demographic trends in developed countries. It gathers empirical evidence about the effect of demographic factors on food consumers' preferences for different food attributes, classified for pedagogical purposes in the following categories: ethics (organics, fair trade, and animal welfare), food safety and health (food safety, healthy diets, genetic modification, and irradiation), local and typical produce, ethnicity, and convenience. Finally, it concludes with some remarks and comments about emerging trends for future research.

scholarly journals PERBAIKAN PROSES PRODUKSI IKM XYZ BERDASARKAN KRITERIA CPPB-IRT, WISE, DAN SJH LPPOM MUI

2019 ◽  
Vol 14 (2) ◽  
pp. 93
Author(s):  
Bambang Suhardi ◽  
Serlita Vidinia Wardani ◽  
Wakhid Ahmad Jauhari
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Food Industry ◽  
Occupational Safety ◽  
Standard Operating Procedures ◽  
Occupational Safety And Health ◽  
Small Enterprises ◽  
Main Category ◽  
Safety And Health ◽  
Standard Operating

Keamanan pangan merupakan hal penting yang perlu diperhatikan dalam maraknya perkembangan industri pangan di Indonesia. UU RI No. 12 Tahun 2012 mengamanatkan bahwa keamanan pangan dapat dijaga dengan memperhatikan program higiene dan sanitasi produksi serta perancangan sistem kerja dan K3 suatu industri. Keamanan pangan identik dengan kehalalan pangan karena kaidah halal adalah menjaga pangan dari kemungkinan cemaran yang membahayakan. Kewajiban bagi setiap produk yang masuk, beredar, dan diperdagangkan di wilayah Indonesia untuk bersertifikat halal tercantum pada pasal 4 Undang-Undang No. 33 Tahun 2014 tentang Jaminan Produk Halal (UU JPH). Penelitian ini bertujuan untuk mengidentifikasi kondisi keamanan dan kehalalan pangan pada proses produksi Industri Kecil Menengah (IKM) XYZ berdasarkan standar Cara Pengolahan Pangan yang Baik Industri Rumah Tangga (CPPB-IRT), Work Improvement in Small Enteprises (WISE), dan Sertifikasi Jaminan Halal (SJH) LPPOM MUI. Berdasarkan hasil identifikasi, diketahui bahwa terdapat 18 ketidaksesuaian CPPB-IRT, 10 ketidaksesuaian WISE, dan 9 ketidaksesuaian SJH LPPOM MUI pada proses produksi IKM XYZ. Berdasarkan diskusi yang telah dilakukan, disimpulkan bahwa ketidaksesuaian yang menjadi fokus perbaikan dapat dikelompokan dalam 1 kategori utama, yaitu kategori Program Higiene dan Sanitasi IKM sehingga usulan perbaikan yang tepat diimplementasikan adalah penyusunan dokumen Sanitation Standard Operating Procedures (SSOP). Abstract[Improvement of IKM XYZ Production Process Based on the Regulations of CPPB-IRT, WISE, and SJH LPPOM MUI] Food Safety is an important thing to note in the middle of the development of the food industry in Indonesia. UU RI Number 12 of 2012 mandates that food safety can be maintained by paying attention to hygiene and sanitation programs, work system design, and also occupational safety and health in the production process of an industry. The thing that is closely related to food safety is halal practice. Halal is a guarantee of food safety because the implementation of halal means getting rid of things that are harmful to humanity and the environment. The obligation for every product that entered, circulated, and traded in Indonesian territory for halal certification are listed in Article 4 of UU RI Number 33 of 2014 concerning Guaranteed Halal Products. This study aims to identify the condition of food safety and halal practice in IKM XYZ based on the regulations of Cara Produksi Pangan yang Baik Industri Rumah Tangga (CPPB-IRT), Work Improvement in Small Enterprises (WISE), and Halal Assurance Certification of LPPOM MUI, and also to compile improvement proposal based on the identification results. The identification results show that in the IKM XYZ production process, there are 18 elements that not following CPPB-IRT regulations, 10 elements that are not following WISE regulations, and 9 elements that are not following Halal Assurance Certification of LPPOM MUI. Based on the results of discussion that have been carried out with the owner and the supervisor of IKM XYZ, elements that are being the focus of improvement can be grouped into 1 main category, that is Program Hygiene dan Sanitasi IKM. So, the improvement proposal that fits is the documentation of Sanitation Standard Operating Procedures (SSOP).Keywords: CPPB-IRT; food safety; IKM, SJH LPPOM MUI; WISE

Food safety and health effects of canola oil.

1989 ◽  
Vol 8 (5) ◽  
pp. 360-375 ◽  
Author(s):  
J Dupont ◽  
P J White ◽  
K M Johnston ◽  
H A Heggtveit ◽  
B E McDonald ◽  
...  
Keyword(s):  
Food Safety ◽  
Health Effects ◽  
Canola Oil ◽  
Safety And Health

Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

2003 ◽  
Vol 66 (7) ◽  
pp. 1227-1232 ◽  
Author(s):  
ROBIN M. KALINOWSKI ◽  
R. BRUCE TOMPKIN ◽  
PETER W. BODNARUK ◽  
W. PAYTON PRUETT
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Risk ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Performance Standards ◽  
Public Health Risk ◽  
Raw Meat ◽  
Poultry Products ◽  
Cooked Meat

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization)requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a “worst case” of 104 Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9°C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9°C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10°C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

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