Context-oriented ontology in food safety management

2020 ◽  
Vol 25 (2) ◽  
pp. 61-69
Author(s):  
Chaplinskyy Y.P. ◽  
◽  
Subbotina O.V. ◽  
Keyword(s):  
Decision Making ◽  
Food Safety ◽  
Food Processing ◽  
Safety Management ◽  
Food Storage ◽  
Rational Solutions ◽  
Processing Technologies ◽  
Safety Requirements ◽  
Safety Knowledge ◽  
Information Objects

Actuality of the usage of the food safety knowledge-based technologies is shown. The food safety stakeholders and information objects are presented. The set of ontologies and context areas which are described decision –making tasks and processes are shown. The basic ontology is presented as a means of conceptual representation of the field of food safety. The usage of decision-making is considered. Modern food processing technologies, food safety requirements, food safety requirements (agricultural production, food processing, food logistics, food sales, food storage) etc. are characterized by the need for complex and rational solutions. It is necessary to consider different aspects of decision-making in food safety, which can be based not only on the knowledge of a particular subject area. The use of information and knowledge is a key task in any problem area related to the production and dissemination of knowledge, especially new types of unique (and valuable) content that are useful and accessible. The paper aim is to conceptually present an ontological system based on the use of context and ontologies and aimed at supporting decision making in the food safety management system. Food safety knowledge, which used in decision-making processes, is considered as the context knowledge and the knowledge that describes the content. The paper presents food safety stakeholders and provides information objects. The information and knowledge includes various aspects such as knowledge and information on the production and processing industry; and the food safety aspects. For this purpose, an interconnected set of ontologies is used, which is a multilevel associative structure: meta-ontology; basic ontology; context ontology; set of domain ontologies; realization ontology; user presentation and interaction ontology; model of inference machine. Implementation of food safety processes and integration of the components of decision-making is based on the presentation of the multi-level system of management and decision-making in it through a model of a context. The context framework takes into account different context domains, such as: purpose/result, actor, process/action, object, environment, facility, tools, presentation, location, and time. The ontology implementation builds an inter connected system of preparation and choice of solutions, both for the given problem and for interaction with other complexes of problems and tasks, allows to make decisions taking into account the consequences of their implementation.

scholarly journals Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review

2020 ◽  
Vol 83 (9) ◽  
pp. 1480-1487
Author(s):  
WON CHOI ◽  
SANG-SOON KIM
Keyword(s):  
Food Safety ◽  
Bacillus Cereus ◽  
Food Processing ◽  
Rapid Detection ◽  
Foodborne Pathogen ◽  
Present Review ◽  
Detection Methods ◽  
Processing Technologies ◽  
Foodborne Outbreaks ◽  
Food Commodity

ABSTRACT Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus. HIGHLIGHTS

High-Pressure-Based Food-Processing Technologies for Food Safety and Quality

2021 ◽  
pp. 1-26
Author(s):  
Musfirah Zulkurnain ◽  
Alifdalino Sulaiman ◽  
V.M. Balasubramaniam
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Processing Technologies ◽  
Food Safety And Quality

scholarly journals Assessment of Food Safety Knowledge and Behaviors of Cancer Patients Receiving Treatment

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1897
Author(s):  
Holly Paden ◽  
Irene Hatsu ◽  
Kathleen Kane ◽  
Maryam Lustberg ◽  
Cassandra Grenade ◽  
...  
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Cancer Patients ◽  
Risk Perceptions ◽  
Food Storage ◽  
Average Score ◽  
Food Acquisition ◽  
Increased Risk ◽  
Foodborne Infection ◽  
Safety Knowledge

Cancer patients receiving treatment are at a higher risk for the acquisition of foodborne illness than the general population. Despite this, few studies have assessed the food safety behaviors, attitudes, risk perceptions, and food acquisition behaviors of this population. Further, no studies have, yet, quantified the food safety knowledge of these patients. This study aims to fill these gaps in the literature by administering a thorough questionnaire to cancer patients seeking treatment in three hospitals in a Midwest, metropolitan area. Demographic, treatment, food security, and food safety knowledge, behaviors, attitudes, risk perceptions, and acquisition information was assessed for 288 patients. Specific unsafe attitudes, behaviors, and acquisition practices were identified. Most notable is that 49.4% (n = 139) of participants were not aware that they were at increased risk of foodborne infection, due to their disease and treatment. Additionally, though patients exhibited a general understanding of food safety, the participant average for correctly answering the food safety questions was 74.77% ± 12.24%. The section concerning food storage showed lowest participant knowledge, with an average score of 69.53% ± 17.47%. Finally, patients reporting low food security also reported a higher incidence of unsafe food acquisition practices (P < 0.05). These findings will help healthcare providers to better educate patients in the food safety practices necessary to decrease risk of foodborne infection, and to provide targeted food safety education to low-food-security patients.

scholarly journals Edukasi keamanan pangan didapur rumah tangga

2020 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Wiqayatun Khazanah
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Random Sampling ◽  
T Test ◽  
Food Storage ◽  
Safety Education ◽  
Food Knowledge ◽  
Before And After ◽  
Analytic Design ◽  
Paired T Test

Food is sourced from biodiversity and water as food and beverages or as additional ingredients in food processing. Unclean food processing will focus on human health which needs to pay attention to food safety in the processing needed in the household kitchen. Food safety education is a means to provide knowledge about housewives about food knowledge of foodborne illness. By providing education to mothers who can implement good food safety in the home kitchen. This study discusses education about household kitchen safety education. This research was conducted in Darul Imarah Aceh Besar Subdistrict in October 2017. This study used a descriptive analytic design. The number of samples was 40 people who were randomly selected by strata random sampling method and data collection was done using a pretest and posttest questionnaire. Data analysis using paired t-test. The results was showed were differences between hand washing education (p= 0,000), food storage (p= 0,000), cross contamination (p= 0,036). Conclusion, there is a difference between before and after food safety education.Pangan bersumber dari hayati dan air sebagai makanan dan minuman atau bahan tambahan dalam mengolah makanan. Pengolahan makanan yang tidak bersih akan berpengaruh pada kesehatan manusia sehingga perlu memperhatikan keamanan pangan pada pengolahan terutama di dapur rumah tangga. Edukasi keamanan pangan merupakan suatu sarana untuk memberikan pengetahuan bagi ibu rumah tangga mengenai kerentanan makanan terhadap penyakit bawaan makanan. Dengan memberikan edukasi di harapkan ibu dapat menerapkan keamanan pangan yang baik di dapur rumah. Penelitian ini bertujuan untuk mengetahui pengaruh edukasi keamanan pangan di dapur rumah tangga. Penelitian ini  di lakukan di Kecamatan Darul Imarah Aceh Besar pada bulan Oktober 2017. Penelitian ini menggunakan rancangan deskriptif analitik. Total sampel sebanyak 40 orang yang dipilih secara acak dengan metode strata random sampling dan pengumpulan data di lakukan menggunakan kuasioner pretest dan postest. Analisis data menggunakan paired t-test. Hasil menunjukkan perbedaan antara edukasi cuci tangan (p=0,000), penyimpanan bahan makanan (p=0,00), kontaminasi silang (p=0,036). Kesimpulan, terdapat perbedaan antara sebelum dan sesudah edukasi keamanan pangan

scholarly journals Food Safety Knowledge and Practices among Saudi Mothers

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 193 ◽  
Author(s):  
Wafa Ayaz ◽  
Anushree Priyadarshini ◽  
Amit Jaiswal
Keyword(s):  
Saudi Arabia ◽  
Food Safety ◽  
Food Poisoning ◽  
Food Storage ◽  
Personal Hygiene ◽  
Foodborne Illnesses ◽  
Food Handling ◽  
Number Of Children ◽  
Passing Rate ◽  
Safety Knowledge

This study examines food safety knowledge and practices of mothers in Saudi Arabia. A total of 979 respondents participated in the study and completed a questionnaire that assessed their knowledge of food storage, food handling, usage, and maintenance of kitchen facilities, personal hygiene, and food poisoning. Results showed that mothers in Saudi Arabia had moderate knowledge of food storage (passing rate 64.9%) and usage and maintenance of kitchen facilities (passing rate 66.5%). While they had good knowledge of personal hygiene (passing rate 83.8%) and food poisoning (passing rate 78.5%), their knowledge with regard to food handling was poor (passing rate 30.4%). Results also highlighted that food safety knowledge and practices amongst mothers in Saudi Arabia improved with the level of education, while their age, employment status, monthly income, and number of children had no significant association with their food safety knowledge and practices. This research revealed the importance of education and that advance education and training program can further improve mothers’ food safety knowledge and practices and thereby result in reducing the risks of foodborne illnesses at homes.

scholarly journals The value of food safety culture to the hospitality industry

2018 ◽  
Vol 10 (3) ◽  
pp. 284-296 ◽  
Author(s):  
Louise Manning
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Hospitality Industry ◽  
Safety Management ◽  
Content Type ◽  
Academic Literature ◽  
Safe Food ◽  
Safety Knowledge ◽  
Food Safety Culture ◽  
Food Safety And Quality

PurposeThis paper aims to review existing literature in the discipline of food hospitality with specific emphasis on the interaction between food safety management, food safety management systems (FSMS) and food safety culture. It is the first paper in a theme issue ofWorldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.Design/methodology/approachThis paper examines academic literature on FSMS and food safety culture and emerging tools and methods being used to determine their efficacy.FindingsFSMS provide a framework for determining the resources required and the procedures and protocols, monitoring and verification necessary to deliver safe food. However, a performance gap has been identified in the literature between intended and actual food safety practice. The factors, rituals and behaviours that mediate this divide have been termed by many as “food safety culture”. It has been shown that food safety knowledge does not necessarily lead to behaviour that promotes food safety. Thus, the knowledge–experience–attitude–behaviour dynamic of food safety culture is of crucial importance and worthy of further empirical study in the hospitality industry.Originality/valueThe paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

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