scholarly journals The burden of foodborne diseases reducing ways

2019 ◽  
Vol 50 (1) ◽  
pp. 34-39
Author(s):  
T.L. Kolodnitska ◽  
V.O. Selezniova
Keyword(s):  
Food Safety ◽  
Addis Ababa ◽  
Private Investment ◽  
Foodborne Diseases ◽  
Global Public Health ◽  
Scientific Publications ◽  
Basic Principles ◽  
Accurate Picture ◽  
Food Safety And Quality

Introduction. The burden of foodborne diseases is increasingly attracting WHO attention and heightening the necessity of international global public health commitments. The Aim of the Study is to analyze and summarize the existing national and international experience in reducing the burden of foodborne diseases on the basis of studying legislative and regulatory documents, sources of statistical data, scientific publications and materials of the First FAO/WHO/AU International Food Safety Conference Addis Ababa, 12–13 February 2019. Materials and Methods. The bibliosemantic and analytical methods have been used. Results and discussion. It is established that today, the lack of data about the burden of foodborne diseases not only does not allow to get an accurate picture of the current situation, but also complicates the evaluation of the effectiveness and resulting quality of preventive measures and strategies. In recent years, Ukraine has witnessed a sharp deterioration in the food safety and quality situation due to the demonopolization of the food industry, increased volumes of supplies from abroad, weakening of the control over the production and sale of food products. Unresolved issues remain regarding the level of harmonization of Ukrainian legislation with European norms, which is currently insufficient. Conclusions. In order to reduce the burden of foodborne diseases, the basic principles recommended by the WHO should be taken into consideration: orientation of the measures being implemented to the future, their preventive character, capacity-building in foundational spheres, the integrating efforts and the stimulation of private investment.

scholarly journals Prevention and Control of Foodborne Diseases in Middle-East North African Countries: Review of National Control Systems

2019 ◽  
Vol 17 (1) ◽  
pp. 70 ◽  
Author(s):  
Dima Faour-Klingbeil ◽  
Ewen C. D. Todd
Keyword(s):  
Food Safety ◽  
Middle East ◽  
Control Systems ◽  
Public Health Problem ◽  
Building Blocks ◽  
International Standards ◽  
Foodborne Diseases ◽  
Management Approach ◽  
Global Public Health ◽  
Food Control

Foodborne diseases continue to be a global public health problem with an estimated 600 million people falling ill annually. In return, international standards are becoming stricter which poses challenges to food trade. In light of the increasing burden of foodborne diseases, many countries in the Middle East and North Africa (MENA) region have upgraded their food laws and undertaken changes to the organizational structure of their regulatory institutions to maintain or expand international export activities, tighten control on local and imported products, and protect consumers’ health. However, until this date, the published information on the regional health burdens of foodborne diseases is very limited and it is not clear whether the recent changes will serve towards science-based and effective preventive functions and the adoption of the risk management approach. In this review, we summarize the recent food safety issues and the national food control systems of selected countries in the region although we were challenged with the scarcity of information. To this end, we examined the national food safety systems in the context of the five essential elements of the FAO/WHO Guidelines for Strengthening National Food Control Systems. These five elements—food law and regulations; food control management; inspection services; laboratory services; food monitoring; and epidemiological data, information, education, communication, and training—constitute the building blocks of a national food control system, but could also serve as tools to assess the effectiveness of the systems.

scholarly journals Use of probiotics in aquaculture (a review)

2021 ◽  
pp. 59-81
Author(s):  
I. Zaloilo ◽  
◽  
O. Zaloilo ◽  
Yu. Rud ◽  
I. Hrytsyniak ◽  
...  
Keyword(s):  
Aquatic Organisms ◽  
Biologically Active ◽  
Antimicrobial Drugs ◽  
Scientific Publications ◽  
Basic Principles ◽  
Control And Prevention ◽  
Key Words Probiotics ◽  
Active Substances

Purpose. To analyze data of available specialized literature and summarize the information obtained on the use of probiotics in modern aquaculture. To review basic principles of classification of existing probiotics, methods of their introduction into the aquatic organisms and mechanisms of action of different probiotic groups. Findings. The analysis of scientific publications on the use of probiotics in aquaculture for efficient farming in order to reduce fish and shrimp mortality and, accordingly, increase the efficiency of farms has been provided. The literature data on the classification of probiotics depending on the composition and purpose are summarized. Modern and general ideas about the microbiota of aquaculture species are described. The actual ways of probiotic administration into the aquatic organisms are given. The main concepts of mechanisms and results of probiotics action on the host (suppression of pathogenic microflora, improving the quality of the aquatic environment, competition for localization and nutrients, providing the animal with immunostimulants, digestive enzymes and other biologically active substances). The prospects of using probiotics as an alternative to antimicrobial drugs and chemical remedies in aquaculture are shown. Practical value. The review may be useful for scientists investigating alternative treatments of aquaculture objects and the interaction of aquatic organisms with probiotics. Key words: probiotics, aquaculture, control and prevention of fish diseases, aquatic organisms, alternatives to antibiotics.

Introducing Food Science

2017 ◽  
Vol 54 (1) ◽  
pp. 115
Author(s):  
R. Balasasirekha
Keyword(s):  
Food Safety ◽  
Food Products ◽  
Point Of View ◽  
Food Science ◽  
Food Labelling ◽  
Expiry Date ◽  
Basic Principles ◽  
Safety Issues ◽  
Recent Trends ◽  
Food Safety And Quality

Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the preservatives used are also emphasised. Governmental regulations of food safety and quality are also introduced.

scholarly journals Food quality and safety in Singapore: microbiology aspects

2017 ◽  
Vol 1 (2) ◽  
pp. 101-105 ◽  
Author(s):  
Ye Htut Zwe ◽  
Hyun Gyun Yuk
Keyword(s):  
Public Health Issue ◽  
Foodborne Diseases ◽  
Food Quality And Safety ◽  
National Environment ◽  
Environment Agency ◽  
Food Imports ◽  
City State ◽  
First World ◽  
Food Safety And Quality

Abstract BACKGROUND Singapore’s status as a first world island city-state which relies chiefly on food imports to meet the demand for consumption presents unique challenges in terms of microbial food safety and quality. Despite the efforts of the Ministry of Health in Singapore, in conjunction with the Agri-Food & Veterinary Authority of Singapore and the National Environment Agency actively collaborate together to promote safety in Singapore, foodborne diseases are still a major public health issue. OBJECTIVE The aim of the review was to summarize the various foodborne diseases reported in Singapore in the past few years as well as to give an account of all the currently available microbiological findings indicating safety and quality of poultry, vegetables, fruits, and seafood sold in Singapore.

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 Consumer Responsibility for Food Safety

2017 ◽  
Vol 3 (1) ◽  
pp. 1 ◽  
Author(s):  
Jelena Janjic ◽  
Jelena Ciric ◽  
Marija Boskovic ◽  
Danijela Sarcevic ◽  
Milka Popovic ◽  
...  
Keyword(s):  
Food Safety ◽  
Critical Role ◽  
The Elderly ◽  
Personal Hygiene ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Food Hygiene ◽  
Hygiene Measures ◽  
Consumer Responsibility ◽  
Food Safety And Quality

<p><em>Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne disease occur as a result of improper food handling and preparation by consumers, the consumers themselves are still not aware of this fact. Correct personal hygiene measures are a well known step facilitating reductions in the risk of these diseases. However, actual implementation of personal hygiene and sanitation behaviors at home remains insufficient. The aim of many studies is to assess consumers’ knowledge of food security and to determine whether that knowledge is applied in practice. Such information can be of great help to professionals who deal with education of consumers about food safety, should help promote the principle among consumers that they themselves have a critical role in reducing the risk of foodborne disease.</em></p>

scholarly journals Bacteriocins: Production, different strategies of purification and applications

2019 ◽  
Vol 10 (3) ◽  
pp. 1808-1817 ◽  
Author(s):  
Vishakha Sharma ◽  
Rahul C Ranveer ◽  
Neelam Jain ◽  
Gajender Kumar Aseri
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Food Preservation ◽  
Safety Parameters ◽  
Pharmaceutical Industries ◽  
Quality Of Food ◽  
Antibacterial And Antifungal ◽  
Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

Gold nanoparticle based colorimetric sensor for rapid detection of Yersinia enterocolitica serotype O:8 in food samples

2022 ◽  
Author(s):  
lu zeng ◽  
Xin-Xin Xu ◽  
Hongliu Ding ◽  
Shanshan Song ◽  
Liguang Xu ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Gold Nanoparticle ◽  
Yersinia Enterocolitica ◽  
Rapid Detection ◽  
Food Samples ◽  
Detection Methods ◽  
Foodborne Diseases ◽  
Global Public Health ◽  
Serotype O

Foodborne diseases from Yersinia enterocolitica serotype O:8 represent global public health problems. We need rapid Y. enterocolitica O:8 detection methods to ensure food safety. In this study, we developed a...

scholarly journals Food safety and quality control in a supermarket chain in Teresina-PI

2016 ◽  
Vol 7 (2) ◽  
pp. 112
Author(s):  
Juliana Soares Severo ◽  
Ana Letícia Pereira Andrade ◽  
Edmara Mayara Holanda Lima ◽  
Fernanda Bezerra da Cunha ◽  
Hylla Mayra Rego Oliveira ◽  
...  
Keyword(s):  
Quality Control ◽  
Food Safety ◽  
Fruits And Vegetables ◽  
Public Health Problem ◽  
Human Beings ◽  
Food Market ◽  
Quality Of Food ◽  
The City ◽  
Food Safety And Quality

The food market grew circumstantially in recent years and the quality of services and products is the distinguishing factor among many companies in the field of food. The Foodborne Diseases (FD) are serious public health problem, and it is in this context that it becomes important to ensure food hygiene as a priority component of food safety. The objective was to evaluate the physical and structural hygiene fridge, cold, bakery and FFV (Fresh Fruits and Vegetables) in a supermarket chain sectors Teresina-PI conditions. Selected at random ten supermarkets located in four zones of the city that were evaluated through a check-list containing questions relating to health and hygiene handler, facilities and equipment. It was found that, as to the adequacy, no area was classified as poor, with the best grades were supermarkets B, F and C, belonging to different parts of the city. The adjustments ranged from fair to good, showing a concern for the quality control in some supermarkets while, in others, leaving a little aside this issue, which is worrying, since the quality of food is the key point health of human beings.

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