Experiential Education Employed to Demystify Food Irradiation as a Viable Technology for Food Industry Professionals

Research shows that food irradiation is a safe food technology effective in reducing pathogenic microorganisms, prolonging shelf-life, and controlling pests, such as fruit flies, to avoid quarantine. However, this technology may not be understood widely by food industry professionals. The purpose of this research was to study the effectiveness of professional development designed with a variety of experiential education strategies targeting food industry regulators, Extension agents, and others in the food industry. The workshop, Improving Safety of Complex Food Items Using Electron Beam Technology, included presentations by experts in food irradiation technology, tours of food irradiation facilities, group activities, and a taste-test of irradiated meats and produce. Data were collected from 19 males and 3 females in the paired workshop pre- and post-tests which assessed participants' knowledge, perceptions, and concerns about food safety and food irradiation, using Likert-type scales. The workshop produced significant knowledge gains. Respondents' perceptions of food safety and food irradiation issues were improved significantly as a result of participation in the workshop. Also, respondents' perceived knowledge and understanding of food safety, food irradiation, and the technology behind food irradiation improved significantly upon completion of the workshop and post-test.

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Experiential Education Employed to Demystify Food Irradiation as a Viable Technology for Food Industry Professionals

HortTechnology ◽

10.21273/horttech.16.2.0318 ◽

2006 ◽

Vol 16 (2) ◽

pp. 318-323 ◽

Cited By ~ 2

Author(s):

Janet Laminack ◽

Frank Dainello ◽

Tom A. Vestal ◽

Gary Wingenbach

Keyword(s):

Food Safety ◽

Experiential Education ◽

Food Industry ◽

Development Program ◽

Fruit Fly ◽

Food Irradiation ◽

Extension Agents ◽

Short Course ◽

Safe Food ◽

Industry Professionals

Research shows that food irradiation is a safe food technology effective in reducing pathogenic microorganisms, prolonging shelf life, and controlling pests, such as mediterranean fruit fly (Ceratitis capitata), to avoid quarantine. The purpose of this research was to study the effectiveness of a professional development program designed with a variety of experiential education strategies targeting food industry regulators, extension agents, and others in the food industry. A short course employed experiential education components, such as presentations by experts in food irradiation technology, tours of food irradiation facilities, group activities, and a taste-test of irradiated produce and meat. Data were collected that assessed participants' knowledge, perceptions, and concerns about food safety and food irradiation, using Likert-type scales. The short course produced significant knowledge gains. Respondents' perceptions of food safety and food irradiation issues were improved significantly as a result of participation in the short course. Also, respondents' perceived knowledge and understanding of food safety, food irradiation, and the technology behind food irradiation improved significantly upon completion of the short course.

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PENYULUHAN KEAMANAN PANGAN PADA KEDAI KOPI DI SURABAYA DI MASA PANDEMI COVID - 19

SHARE SHaring - Action - REflection ◽

10.9744/share.7.2.105-112 ◽

2021 ◽

Vol 7 (2) ◽

pp. 105-112

Author(s):

Latifahtur Rahmah ◽

Angeline Listiyani Utomo ◽

Go Fernando Wibisono

Keyword(s):

Food Safety ◽

Supply Chains ◽

Community Service ◽

Food Chain ◽

Food Production ◽

Food Industry ◽

Work From Home ◽

Service Activities ◽

Post Test ◽

Coffee Shops

Food industry personnel, including coffee shops, do not have the opportunity to work from home and are required to continue working at work as usual. By holding outreach on food safety keeping all workers in food production and supply chains healthy and safe is critical to surviving the current pandemic. Maintaining the movement of food along the food chain is an important function that needs to be contributed by all stakeholders along the food chain. The purpose of this community service is to increase knowledge or information about food safety for food or beverage handlers so that coffee shops are better prepared to deal with COVID-19 conditions. To facilitate the communication of counseling using poster, and divided the discussion of food safety into 4, namely: 1) food safety of producers; 2) food safety distributors; 3) food safety of consumers 4) Food safety of food production. After being given counseling, an evaluation was carried out by measuring employee knowledge using a comparison of pre-test and post-test questionnaires given through the google form. The results of the evaluation stated that all employees in the eight coffee shops had increased knowledge about food safety. Most of the employees felt that community service activities with counseling were useful for maintaining security in coffee shops so that they could make employees and customers feel safe and comfortable. Abstrak: Insan industri makanan, termasuk kedai kopi, tidak memiliki kesempatan untuk bekerja dari rumah dan diharuskan untuk tetap bekerja di tempat kerja seperti biasa. Dengan mengadakan sosialisasi tentang keamanan pangan, menjaga semua pekerja dalam produksi pangan dan rantai pasokan tetap sehat dan aman sangat penting untuk bertahan dari pandemi saat ini. Menjaga pergerakan makanan di sepanjang rantai makanan merupakan fungsi penting yang perlu disumbangkan oleh semua pemangku kepentingan di sepanjang rantai makanan. Pengabdian kepada masyarakat ini bertujuan untuk menambah pengetahuan atau informasi tentang keamanan pangan bagi penjamah makanan atau minuman sehingga warung kopi lebih siap menghadapi kondisi COVID-19. Untuk memudahkan komunikasi, penyuluhan menggunakan poster dan membagi pembahasan keamanan pangan menjadi 4, yaitu: 1) keamanan pangan produsen; 2) distributor keamanan pangan; 3) keamanan pangan konsumen 4) Keamanan pangan produksi pangan. Setelah diberikan penyuluhan, dilakukan evaluasi dengan mengukur pengetahuan karyawan menggunakan perbandingan kuesioner pre-test dan post-test yang diberikan melalui google form. Hasil evaluasi menyatakan bahwa seluruh karyawan di delapan kedai kopi tersebut mengalami peningkatan pengetahuan tentang keamanan pangan. Sebagian besar karyawan merasa kegiatan pengabdian masyarakat dengan penyuluhan bermanfaat untuk menjaga keamanan di warung kopi sehingga dapat membuat karyawan dan pelanggan merasa aman dan nyaman.

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Extension responses to food safety concerns for the food industry and consumers related to the COVID-19 pandemic

10.1021/scimeetings.0c07163 ◽

2020 ◽

Author(s):

Erin DiCaprio

Keyword(s):

Food Safety ◽

Food Industry ◽

Safety Concerns

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Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18115795 ◽

2021 ◽

Vol 18 (11) ◽

pp. 5795

Author(s):

Kgomotso Lebelo ◽

Ntsoaki Malebo ◽

Mokgaotsa Jonas Mochane ◽

Muthoni Masinde

Keyword(s):

Food Safety ◽

Food Production ◽

Food Industry ◽

Food Packaging ◽

Agricultural Sector ◽

Negative Impact ◽

Anthropogenic Factors ◽

Chemical Contamination ◽

Chemical Toxicity ◽

Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety

Journal of Food Science and Technology ◽

10.1007/s13197-021-05152-y ◽

2021 ◽

Author(s):

Dragana Šoronja-Simović ◽

Jana Zahorec ◽

Zita Šereš ◽

Ana Griz ◽

Meta Sterniša ◽

...

Keyword(s):

Food Safety ◽

Sugar Beet ◽

Food Industry ◽

Combined Effect ◽

Dough Rheology ◽

Bread Making ◽

Carob Pod ◽

By Products

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Study on Food Safety and Green Food Packaging

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.550-553.1915 ◽

2012 ◽

Vol 550-553 ◽

pp. 1915-1918

Author(s):

Lin Lin Shang ◽

Wei Feng

Keyword(s):

Food Safety ◽

Human Health ◽

Food Packaging ◽

Packaging Materials ◽

Safety Hazards ◽

Safety Problem ◽

Green Food ◽

Potential Safety ◽

Safe Food

Safe food packaging is of great significance in solving food safety problem, which can ensure the quality of the food. At the same time protecting the environment should be taken into consideration, and therefore sound food packaging is not only safe to human health but also green to the environment. In this paper potential safety hazards in food packaging materials and how to develop green food packaging are discussed at length.

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PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.2-3.27 ◽

2020 ◽

Author(s):

Н.В. АГЕЕВА ◽

В.К. КОЧЕТОВ ◽

Е.Ю. ЛИТВИНЕНКО

Keyword(s):

Food Safety ◽

Management System ◽

Food Industry ◽

Preventive Measures ◽

Safety Management ◽

Control Points ◽

Quality And Safety ◽

Critical Control Points ◽

Physical Chemical ◽

Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

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Bacteriophages and Their Role in Food Safety

International Journal of Microbiology ◽

10.1155/2012/863945 ◽

2012 ◽

Vol 2012 ◽

pp. 1-13 ◽

Cited By ~ 97

Author(s):

Sanna M. Sillankorva ◽

Hugo Oliveira ◽

Joana Azeredo

Keyword(s):

Food Safety ◽

Foodborne Pathogens ◽

Food Industry ◽

Farm Animals ◽

General Introduction ◽

Natural Antimicrobial ◽

Animal Products ◽

Bacterial Diseases ◽

Food Contact Surfaces ◽

Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

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