Identification of Risk Factors of Food Losses in Food Processing Plants

Losses take place along the entire food chain and they need to be analysed and monitored due to their impact on the development of the food sector. In addition to quantitative losses, irrational use of food contributes to the depletion of natural resources (e. g. water and energy) and poses a threat to the environment, constituting a barrier to sustainable development of the food sector. The aim of this study was to establish the causes and effects of food losses in food industry plants and to propose measures for their mitigation. The material for the study was data on losses gathered in six food industry plants located in Poland. The study was conducted on the basis of a survey. In the studied plants, 20 causes of losses were found. A fundamental role in food production is played by access to raw materials of appropriate quality. In any enterprise, the key factor responsible for the commission of errors is human. Food losses affect the food system and its balance in three dimensions: economic, social and environmental - due to the waste of resources used to produce food that is never eaten and due to greenhouse gas emissions. In summary, the risk of food losses must be prevented by eliminating any errors that may result in a product of inadequate quality characteristics.

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Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction

Agricultural Engineering ◽

10.1515/agriceng-2019-0004 ◽

2019 ◽

Vol 23 (1) ◽

pp. 39-47

Author(s):

Józef Grochowicz

Keyword(s):

Food Processing ◽

Thermal Processing ◽

Food Production ◽

Raw Materials ◽

Traditional Food ◽

Thermally Processed ◽

Threat Level ◽

Processing Plants ◽

Chemical Threats ◽

Hazardous Compounds

AbstractThe objective of the paper is to review the present state of knowledge on health threats that occur as a result of some thermal processing of food products. Depending on the type and properties of raw materials and conditions of processes, carcinogenic, mutagen and genotoxic substances may be formed out of them, which may be treated as a process contamination. They are produced in processing plants, where their content is obligatorily controlled and organic, as well as in the conditions of food production in gastronomic units and households. The paper emphasises the second area of food processing, in particular, house-holds and popularised grilling processes, where there are no other possibilities of control of the threat level and awareness of people who prepare food and consumers is insufficient. The paper presents the most often occurring hazardous compounds, the most important regulations and admissible limits of consumption, as well as principles of thermal processing in a safe manner, and possibilities of limiting the levels of those substances in products

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Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

International Research Journal of Engineering IT & Scientific Research ◽

10.21744/irjeis.v2i9.166 ◽

2016 ◽

Vol 2 (9) ◽

pp. 20

Author(s):

Cahya Sulistyaningsih

Keyword(s):

Food Consumption ◽

School Children ◽

Food Processing ◽

Food Production ◽

Food Industry ◽

Local Resource ◽

Initial Stage ◽

Implementation Program ◽

Rice Consumption ◽

Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

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Food System Resilience during COVID-19 Pandemic: The Case of Roman Solidarity Purchasing Groups

Agriculture ◽

10.3390/agriculture11020156 ◽

2021 ◽

Vol 11 (2) ◽

pp. 156

Author(s):

Simona Tarra ◽

Giampiero Mazzocchi ◽

Davide Marino

Keyword(s):

Food Environment ◽

Food Production ◽

Food System ◽

Limited Extent ◽

Important Food ◽

Food Sector ◽

Supply Channel ◽

Production And Distribution ◽

System Resilience ◽

Depth Interviews

The restriction measures linked to the COVID-19 shock suddenly highlighted the vulnerability of most socioeconomic systems, including the food sector. In a context in which the limitation to the movement of people and goods has put the longer and more structured supply chains in serious difficulty, many experiences and initiatives have emerged as viable alternatives. The aim of the research was to understand if and how the Solidarity Purchasing Groups (SPG) of Rome have contributed to the resilience of the food system of the metropolitan city during the lockdown. The research was based on the results of a questionnaire administered to the SPGs of Rome during the first period of the pandemic (April–July 2020), enriched by some in-depth interviews carried out by the authors. What emerged was that, despite the limited extent in terms of products conveyed within the whole food system, the SPGs represented an important food supply channel during the lockdown period, for two main reasons: a greater flexibility and agility in moving and in handling goods and the possibility of remunerating local farms, contributing to the resilience of the local agri-food fabric. The analysis of the results confirms the strong vitality of such Food Movements in Rome and, at the same time, allows for the identification of a series of interventions that the institutions could adopt to favor the spread of a food environment more compatible with more sustainable and fairer forms of food production and distribution.

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Application of lean practices in small and medium-sized food enterprises

British Food Journal ◽

10.1108/bfj-05-2012-0107 ◽

2013 ◽

Vol 116 (1) ◽

pp. 125-141 ◽

Cited By ~ 63

Author(s):

Manoj Dora ◽

Dirk Van Goubergen ◽

Maneesh Kumar ◽

Adrienn Molnar ◽

Xavier Gellynck

Keyword(s):

Food Processing ◽

Lean Manufacturing ◽

Raw Materials ◽

Current Status ◽

Food Sector ◽

Statistical Process ◽

Content Type ◽

Lean Practices ◽

The Status ◽

Manufacturing Techniques

Purpose – Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within small and medium-sized enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. This paper aims to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Design/methodology/approach – A structured questionnaire was developed to collect data. A total of 35 SMEs' representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Findings – The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others; e.g. flow, pull and statistical process control are not widely used by the food processing SMEs, whereas total productive maintenance, employee involvement, and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector, such as highly perishable products, complicated processing, extremely variable raw materials, recipes and unpredictable demand. In addition, lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality/value – The gap in the literature regarding the application of lean manufacturing in the food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.

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Food security issues in the economic security system of the Republic of Armenia

BIO Web of Conferences ◽

10.1051/bioconf/20213608004 ◽

2021 ◽

Vol 36 ◽

pp. 08004

Author(s):

M.G. Manucharyan

Keyword(s):

Food Security ◽

Rural Communities ◽

Agricultural Production ◽

Food Production ◽

Food System ◽

Raw Materials ◽

Economic Security ◽

Security Level ◽

Poverty Level ◽

The Republic

One of the most important components of national security is food security. The country's food security is mainly ensured through the development of agriculture, food production and food import systems. The main problems of the development of the agri-food system of the republic were the increase of the level of provision of the population with food, the increase of the level of economic protection of the country, which, first of all, requires an increase of agricultural production to provide the population with locally produced food products, raw materials to the processing industry as much as possible, as well as to increase export volumes. The main goal of the research is to develop and outline the ways of further development of the RA food self-sufficiency based on the development of agricultural production. Based on the analysis of the current situation in the agricultural market, to propose a set of economic development measures, which will contribute to the increase of the food security level, the development of the agri-food system, the reduction of the poverty level of the rural communities. The research substantiated the preconditions for further growth of agricultural production, as a result of comprehensive studies and analyzes, the main directions of improving food production and increasing efficiency were outlined, which conditioned the scientific novelty.

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Nanotechnology in the Food Industry

Advances in Environmental Engineering and Green Technologies - Nanotechnology Applications for Improvements in Energy Efficiency and Environmental Management ◽

10.4018/978-1-4666-6304-6.ch008 ◽

2015 ◽

pp. 218-239

Author(s):

Shabir Ahmad Mir ◽

Manzoor Ahmad Shah

Keyword(s):

Food Safety ◽

Product Development ◽

Food Processing ◽

Potential Application ◽

Food Industry ◽

Health Benefits ◽

Food Sector ◽

Potential Risks ◽

Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

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Nanotechnology in the Food Industry

Materials Science and Engineering ◽

10.4018/978-1-5225-1798-6.ch045 ◽

2017 ◽

pp. 1165-1181

Author(s):

Shabir Ahmad Mir ◽

Manzoor Ahmad Shah

Keyword(s):

Food Safety ◽

Product Development ◽

Food Processing ◽

Potential Application ◽

Food Industry ◽

Health Benefits ◽

Food Sector ◽

Potential Risks ◽

Food Stability

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Prevalence and control of Listeria monocytogenes in the food industry – a review

Czech Journal of Food Sciences ◽

10.17221/21/2016-cjfs ◽

2016 ◽

Vol 34 (No. 6) ◽

pp. 469-487 ◽

Cited By ~ 5

Author(s):

I. Khan ◽

J. Khan ◽

S. Miskeen ◽

C.N. Tango ◽

Y.S. Park ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Food Chain ◽

Food Industry ◽

Pathogenic Bacteria ◽

Raw Materials ◽

Agricultural Practices ◽

Production Chain ◽

Hygiene Practices ◽

Processing Plants ◽

Serotype 4B

Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause death rather than other pathogenic bacteria that cause foodborne illnesses. It is an ubiquitous organism that can be found in food industry equipment and premises. L. monocytogenes mainly occurs in the food production chain by cross-contamination, making this pathogen a major threat to the food industry. The pathogen may be found at low or moderate levels in the foodstuffs, but the levels involved in listeriosis outbreaks are relatively very high. The majority of isolates from food products belong to serotype 4b and 1/2a. The control of L. monocytogenes can be applied throughout the food chain. Pre- and post-harvest factors such as contact of pigs with pets and pest animals, large group size, hygiene practices, and treatment of manure affected the prevalence of L. monocytogenes in the food chain. Good farm-level practices could be utilised to reduce the occurrence of L. monocytogenes in the farm environment and possibly further in the food chain. Safety and low level of this pathogen in the food chain can be possible with good agricultural practices, good manufacturing practices, and high-quality raw materials. Therefore, food processing plants must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line.

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Convergence of food systems: Kosher, Christian and Halal

British Food Journal ◽

10.1108/bfj-02-2015-0058 ◽

2015 ◽

Vol 117 (9) ◽

pp. 2313-2327 ◽

Cited By ~ 22

Author(s):

Marco Tieman ◽

Faridah Hj Hassan

Keyword(s):

Animal Welfare ◽

Food Production ◽

Food Systems ◽

Food Industry ◽

Food System ◽

Healthy Food ◽

World Population ◽

Traffic Light ◽

Content Type ◽

Production Approach

Purpose – The purpose of this paper is to investigate if religious food laws can provide answers to current issues with the food systems. Design/methodology/approach – This paper provides a discussion of the dietary and food system principles from a Judaism, Christianity and Islamic perspective for the design of a more sustainable and healthy food system. Findings – The commercialisation of the natural resources, industrial food production approach and consumerism is endangering the food security, health and environment. Current industry practices are not sustainable and do not comply with Jewish, Christian and Islamic scriptures. Kosher, Christian and halal food laws share common principles in prohibition of certain animals (like pig), prohibition of blood, role of fasting and animal welfare. As a change in the diet is the solution, there is a key role for the food industry to comply and for religious leaders to radically reduce meat consumption and food waste of its followers. Research limitations/implications – This viewpoint paper shows that religious food laws provide answers to current problems with the industrialised food production approach and consumerism. Practical implications – New food industry directives should convert meat-based to plant-based ingredients and additives; replace porcine by bovine sources; and emphasise on animal welfare to better serve the Jewish, Christian and Muslim consumer. Religious logos (kosher and halal) should incorporate nutrient profiling through a traffic light system to promote healthy food choice. Originality/value – Religious food laws are important for a big part of the world population (Jews, Christians and Muslims), which share many common principles. This study contributes to a better understanding of the commonalities and differences in these religious food laws.

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Digitalisation in a local food system: Emphasis on Finnish Lapland

Open Agriculture ◽

10.1515/opag-2020-0049 ◽

2020 ◽

Vol 5 (1) ◽

pp. 496-508

Author(s):

Dele Raheem

Keyword(s):

Digital Technology ◽

Food Processing ◽

Food System ◽

Local Food ◽

Local Foods ◽

Food Sector ◽

Local Food System ◽

Finnish Lapland ◽

Current Trends ◽

And Storage

AbstractThe positive adoption of digital technology within the food sector can boost sustainable development in Finnish Lapland. There is a need for a food system in the region to respond to current trends from consumers and ensure a better supply of local foods that are processed efficiently with minimal waste. In this article, a review of the literature on the benefits of digitalisation as a tool amongst food processors was carried out. The opportunities offered by digital technology are expected to make local food business operators more transparent, efficient and sustainable. Digitalisation can help to minimise the environmental impacts of food processing and ultimately improve sustainability. In meeting the demand of local consumers, distributed and localised manufacturing will help to add value to local food crops, lower transportation and storage costs. The adoption of food digitalisation will open up market accessibility for the locally produced food products in local communities. In the future, digitalisation is likely to have major impacts in the local food system of the Lapland region.

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