scholarly journals Discussion on the Current Situation and Countermeasures of Food Hygiene Management in My Country

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Yujie Li ◽  
Khor Kok Keat
Keyword(s):  
Food Safety ◽  
Food Hygiene ◽  
Safety Issues ◽  
Hygiene Management ◽  
Safety Work ◽  
The Status ◽  
Comprehensive Level ◽  
Quality Of Food ◽  
Management Work

<p><span lang="EN-US">In recent years, with the frequent occurrence of food safety incidents, all walks of life are paying more and more attention to food safety issues, which effectively promotes the development and optimization of the overall quality of food safety work in my country. On this issue, after a lot of exploration, the researchers pointed out that at this stage, my country’s food hygiene management still has certain shortcomings that need to be improved during the development process. Based on this, a large amount of management work is difficult to be implemented and practiced reasonably, which limits the improvement of the comprehensive level of my country’s food hygiene management work, and has an adverse impact on the development of my country’s food safety work. This article discusses the status quo of the development of food hygiene in my country, and proposes corresponding countermeasures, aiming to promote the optimization of the overall level of hygiene management.</span></p>

scholarly journals On the Factors and Suggestions Affecting the Level of Food Work

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Hailing Wang ◽  
Dong Li
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Food Hygiene ◽  
Systematic Analysis ◽  
The People ◽  
Safety Work ◽  
The Social ◽  
Quality Of Food ◽  
Relevant Factors

<p><span lang="EN-US">In recent years, with the continuous improvement and optimization of the social and economic level, the quality of life of the people has been significantly improved. Based on this, the public’s attention to my country’s food work has been reasonably developed, which has effectively promoted the development of food safety work of my country. Through a large amount of data analysis, the researchers pointed out that at this stage, there are still certain shortcomings in the development of food work in my country that need to be improved. In response to this problem, relevant staff have carried out systematic analysis and exploration, aiming to effectively summarize and improve the relevant factors that affect the level of food work in my country, so as to achieve the improvement and optimization of the comprehensive quality of food hygiene and safety management in my country. This article analyzes and summarizes the current food work situation in my country, and puts forward corresponding optimization suggestions at the same time, aiming to effectively promote the improvement of the overall quality of food work in my country, so as to lay the foundation for a reasonable guarantee of food safety.</span></p>

scholarly journals Shortcomings in the Work of Food Safety Management Teams in My Country and Optimization Strategies

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Yong Huang ◽  
Qingqing Liu
Keyword(s):  
Food Safety ◽  
Work Experience ◽  
Safety Management ◽  
Management Team ◽  
Current Development ◽  
Safety Work ◽  
Depth Analysis ◽  
Level Of Economic Development ◽  
Comprehensive Level

<p>Relevant surveys show that in recent years, with the improvement and optimization of the level of economic development, the public’s attention to catering has been increasing, which has effectively promoted the development and implementation of food safety management in my country. In this process, a large number of researchers have conducted in-depth analysis and exploration of related work based on the current development of my country’s food safety management team, aiming to further improve and optimize the comprehensive level of food safety management in order to work for my country’s food safety. The improvement of overall quality provides a new impetus. Based on a large amount of data, this paper analyzes and discusses the shortcomings of my country’s food safety management at this stage. At the same time, the researchers put forward corresponding optimization strategies based on their own work experience, aiming to further realize the comprehensive quality of the food safety management team. The improvement and optimization of food safety in China will then provide impetus for the development of my country’s food safety work.</p>

scholarly journals Analysis on Key Ideas of Research Progress in Biotechnology Crop Food Detection Technology

2020 ◽  
Vol 145 ◽  
pp. 01007
Author(s):  
Dong Tianfei
Keyword(s):  
Food Safety ◽  
Research Progress ◽  
Safety Testing ◽  
Safety Issues ◽  
Food Testing ◽  
Detection Technology ◽  
Food Detection ◽  
Testing Technology ◽  
Quality Of Food

Food not only provides nutrition to people, maintains vitality, but also it is related to people’s health. In view of the fact that current food safety issues are still common, it is very important to do a good job in food safety testing. Biotech crop food is a product that can be directly consumed. In order to improve people’s trust in such products, scientific biotechnology testing methods can improve the efficiency and quality of food testing and ensure people eat food safely. This paper will analyze the basic types of food testing technology, and then introduce the application of several key detection technologies in biotech crop food testing, and discuss the shortcomings in current food testing, and do a brief overview of future development on the biotech crop food testing technology.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

scholarly journals Study on microbial detection technology in food safety

2021 ◽  
Vol 233 ◽  
pp. 02029
Author(s):  
Xindi Zhang
Keyword(s):  
Food Safety ◽  
Rapid Development ◽  
Enzyme Linked Immunosorbent Assay ◽  
Safety Testing ◽  
Microbial Detection ◽  
Detection Technology ◽  
Atp Bioluminescence ◽  
Quality Of Food

Economic development has not only led to the steady development of the gross national economy, but also provided a fundamental guarantee for the life of the residents at this stage. However, with the rapid development of economy, people’s attention to hidden safety problems has gradually shifted from big problems to “small details” of food safety. At the same time, in order to reduce the health problems of consumers in the process of eating products, we should start from the source of food, and use microbial technology in the current food safety testing, so as to fundamentally improve the quality of food safety. At present, PCR, impedance, ATP bioluminescence, lamp and enzyme-linked immunosorbent assay are widely used. In this paper, the role of microbial detection technology was described, and the application of microbial detection technology in food safety detection was analyzed in depth, hoping to provide a reference for ensuring food safety through the promotion of microbial detection technology.

scholarly journals Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin SD

2019 ◽  
Vol 2 (2) ◽  
pp. 170
Author(s):  
Jamilatur Rohmah ◽  
Siti Cholifah ◽  
Vanda Rezania
Keyword(s):  
School Children ◽  
Food Poisoning ◽  
Educational Background ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Canteen ◽  
Quality Of Food ◽  
Food Needs ◽  
Food Sanitation

The school canteen has an important role to fulfill the food needs of school children. In general, foods that are sold in canteens have very diverse variations, with prices relatively cheap and easily accessible to school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers need to be done. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of SD Muhammadiyah 1 and 2 Sidoarjo competes 6 people. Based on the results of observations and interviews, they did not have sufficient educational background in terms of hygiene and food sanitation, and they never gained knowledge about food hygiene and sanitation. This will greatly determine the quality of food provided to consumers especially elementary school children. Based on this, the Community Service activities on hygiene training and food sanitation were carried out at food handlers in the cafeteria of Muhammadiyah 1 and 2 elementary schools in Sidoarjo.

SAFETY AND QUALITY OF FOOD ON THE POLISH MARKET AFTER EUROPEAN UNION ACCESSION

2019 ◽  
Vol XXI (4) ◽  
pp. 223-232
Author(s):  
Stanisław Kowalczyk
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Environmental Changes ◽  
Economic Security ◽  
Economic Market ◽  
Quality Of Food ◽  
Sanitary Conditions ◽  
Food Safety And Quality

The aim of this study is to investigate how the level of food safety and quality in Poland has changed after European Union accession. Poland’s accession to EU structures resulted in a number of economic, market and environmental changes. One of the most important areas of these changes is the food production and consumer supply sector. The conducted research is based on the results of controls performed by the main food control institutions in Poland. Research covers the areas of food quality and scale of irregularities revealed by control institutions, leading to changes in the level of food safety in terms of the health threats and economic security of consumers resulting from food falsification. Studies have shown that in the post-accession period, significant and multidirectional changes in the above-mentioned scope have taken place. Despite the proven presence of food with improper sanitary conditions, the Polish consumer is unlikely to be concerned about this. The situation is much worse in terms of economic security and food quality. The scale of irregularities in this respect is significant, and as the last years of the analyzed period show (after 2015), the phenomenon of decreasing food quality and even food falsification is growing.

scholarly journals Public health risks related to food safety issues in the food market: a systematic literature review

2019 ◽  
Vol 24 (1) ◽  
Author(s):  
Zemichael Gizaw
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Risks ◽  
Food Marketing ◽  
Safety Issues ◽  
The Public ◽  
Food Supply Chains ◽  
Public Health Risks ◽  
Food Market

Abstract Background Food safety in the food market is one of the key areas of focus in public health, because it affects people of every age, race, gender, and income level around the world. The local and international food marketing continues to have significant impacts on food safety and health of the public. Food supply chains now cross multiple national borders which increase the internationalization of health risks. This systematic review of literature was, therefore, conducted to identify common public health risks related to food safety issues in the food market. Methods All published and unpublished quantitative, qualitative, and mixed method studies were searched from electronic databases using a three step searching. Analytical framework was developed using the PICo (population, phenomena of interest, and context) method. The methodological quality of the included studies was assessed using mixed methods appraisal tool (MMAT) version 2018. The included full-text articles were qualitatively analyzed using emergent thematic analysis approach to identify key concepts and coded them into related non-mutually exclusive themes. We then synthesized each theme by comparing the discussion and conclusion of the included articles. Emergent themes were identified based on meticulous and systematic reading. Coding and interpreting the data were refined during analysis. Results The analysis of 81 full-text articles resulted in seven common public health risks related with food safety in the food market. Microbial contamination of foods, chemical contamination of foods, food adulteration, misuse of food additives, mislabeling, genetically modified foods (GM foods), and outdated foods or foods past their use-by dates were the identified food safety–related public health risks in the food market. Conclusion This systematic literature review identified common food safety–related public health risks in the food market. The results imply that the local and international food marketing continues to have significant impacts on health of the public. The food market increases internationalization of health risks as the food supply chains cross multiple national borders. Therefore, effective national risk-based food control systems are essential to protect the health and safety of the public. Countries need also assure the safety and quality of their foods entering international trade and ensure that imported foods conform to national requirements.

scholarly journals Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?

2020 ◽  
Vol 17 (7) ◽  
pp. 2408
Author(s):  
Giuseppina Caggiano ◽  
Vincenzo Marcotrigiano ◽  
Paolo Trerotoli ◽  
Giusy Diella ◽  
Serafina Rutigliano ◽  
...  
Keyword(s):  
Public Health ◽  
Southern Italy ◽  
Self Control ◽  
Food Hygiene ◽  
Large Area ◽  
Chemical Substances ◽  
Quality Of Food ◽  
Food Matrices ◽  
Bacteria And Fungi

Food ice is used as an ingredient or as a coolant in drinks and in the storage of food, especially fishery products. Studies show that ice can be polluted both by chemical substances and by bacteria and fungi. In particular, the presence of fungi in these food matrices has acquired an important role in Public Health, as it can represent a risk factor for fungal complications in immunocompromised subjects. In the present study we evaluated the hygiene–sanitary quality of food ice from public and collective catering establishments in a large area of Southern Italy, investigating the mandatory parameters (Escherichia coli, coliform and Enterococci) and some accessory parameters (Staphylococcus aureus, Pseudomonas aeruginosa and fungi) provided for Italian Legislative Decree 31/01. Although 54.5% of samples were compliant, the results highlight a vast contamination of food ice by bacteria and fungi. In particular, 95.8% of samples were contaminated by fungi, stressing no difference between compliant and non-compliant samples. Their presence is generally attributable to the poor sanitation conditions in the production and/or administration phase and to the incorrect sanitization and ordinary maintenance procedures. It seems appropriate to suggest the need to carry out a specific risk assessment with respect to the self-control plans.

scholarly journals Sous Vide Cooked Technology and food safety control of chicken

2020 ◽  
Vol 185 ◽  
pp. 04022
Author(s):  
Hui Ding
Keyword(s):  
Food Safety ◽  
Continuous Improvement ◽  
Rapid Development ◽  
Healthy Diet ◽  
Food Science ◽  
Safety Control ◽  
Quality Of Food ◽  
Sous Vide

With the rapid development of food science and cooking technology, people's demand for the quality of food is gradually increasing. A delicious, safe and healthy diet has become a new goal for people. The emergence and the continuous improvement of Sous Vide Cooked Technology technology helps in catering these needs, which has been attarting the attention from more and more consumers. Chicken is rich in nutrition, high in protein and low in fat. Sous Vide Cooked Technology used in chicken cooking preserves chicken’s original flavor and color, which also maximumly keeps the nutrients of chicken. .

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