scholarly journals Quality and Safety of Meat Products

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 803
Author(s):  
Begoña Panea ◽  
Guillermo Ripoll
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Meat Products ◽  
Human Suffering ◽  
Quality And Safety ◽  
Economic Costs ◽  
Quality Food ◽  
Nutritional Characteristics ◽  
The World ◽  
Complex Term

Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

scholarly journals A Few Considerations on Evolution Lines in Food Safety under Consideration of the Hygiene Regulations Package

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Ana-Laura NEACSU ◽  
Maria TOFANĂ
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Agricultural Production ◽  
World Health ◽  
Quality And Safety ◽  
The European Union ◽  
The World ◽  
Food Quality And Safety ◽  
The Moment ◽  
Health Organization

Food quality and food safety rely on the efforts of all stakeholders involved in the complex chain including agricultural production, processing and transport as well as consume. According to the European Union and the World Health Organization food safety is a common responsibility of all citizens and authorities, beginning from the origins until the moment food reaches consumers tables. This integrated “farm to fork” approach is now a general principle for EU food safety policy. In order to maintain food quality and safety throughout the above-mentioned chain, there is need for both special procedures ensuring the integrity of food, and monitoring procedures ensuring the finalization of the operations in best conditions. In the present work, we will underline a few considerations regarding the regulation milestones in Food Safety, having in consideration the Commissions Report on the experience gained from the application of the hygiene Regulations (EC) No 852/2004, (EC) No 853/2004 and (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004.

The MycoGlobe project: a European Union funded successful experiment in enhancing cooperation and coordination amongst mycotoxin researchers worldwide

2008 ◽  
Vol 1 (4) ◽  
pp. 493-500
Author(s):  
D. Bhatnagar ◽  
G. Perrone ◽  
A. Visconti
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Research Policy ◽  
Public Awareness ◽  
Quality And Safety ◽  
The European Union ◽  
Toxigenic Fungi ◽  
Wide Range ◽  
Food Quality And Safety

In 2004, the European Commission approved the specific support action 'Integration of Mycotoxin and Toxigenic Fungi Research for Food Safety in the Global System' (MycoGlobe, contract FOOD-CT-2004-007174) within the Sixth Framework Programme, Food Quality and Safety. The aim of the MycoGlobe project (http://mycoglobe.ispa.cnr.it) was to implement the outcomes of a wide range of European research projects in the area of mycotoxins and toxigenic fungi by supporting, stimulating and facilitating cooperation between countries in the European Union and other countries that have bilateral scientific and technological cooperation agreement with the European Union (such as USA, Australia and South America). Through a series of conferences and interactions between scientists worldwide, MycoGlobe was a very successful project. The scientific significance of the MycoGlobe project consisted in the spread of knowledge of advanced research tools in genomics and sophisticated and rapid detection systems for mycotoxins and toxigenic fungi; and evaluation of research policy and procedures to achieve best practice for enhancement of food quality and safety by elimination of mycotoxins and toxigenic fungi from commodities. The socio-economic significance of the project was the setting up of a global collaborative network for research and technology transfer in the field of mycotoxins and toxigenic fungi, particularly for the benefit of the developing countries. A relevant outcome of the project was also the launching of the International Society for Mycotoxicology (http://www.mycotoxsociety. org) to promote research on mycotoxins and toxigenic fungi, thereby leading to prevention and reduction in exposure to mycotoxins, enhanced food safety and a greater public awareness of this area.

scholarly journals Food quality, food-borne diseases, and food safety in the Brazilian food industry

2017 ◽  
Vol 1 (1) ◽  
pp. 13-27 ◽  
Author(s):  
Maria Manuela Camino Feltes ◽  
Adriana Pavesi Arisseto-Bragotto ◽  
Jane Mara Block
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Food Industry ◽  
Quality Food ◽  
Food Borne

Analysis of Cause for China's Food Safety Problem Based on Profit Distribution Structure in Supply Chain

2010 ◽  
Vol 44-47 ◽  
pp. 591-595
Author(s):  
Guang Ji Tong ◽  
Li Qin
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Adverse Selection ◽  
Food Quality ◽  
Research Result ◽  
Quality And Safety ◽  
Profit Distribution ◽  
Sector Model ◽  
Food Quality And Safety ◽  
Food Manufacturer

On the discussion of food safety, the majority of China's scholars believe that the food manufacturer should responsible for its inferior products. The food manufacturer should be punished by government more than that of wholesaler and retailer. But the punishment produces less effect on the food manufacturer’s adverse selection. This paper establishes a three-sector model, and analyzes empirically the distribution of benefits among food manufacturer, wholesaler and retailer. The research result shows that the unreasonable distribution of benefits resulting in manufacturer’s adverse selection on food safety in supply chain. Therefore, in order to improve the governance of food quality and safety, government should concern about the distribution of benefits among food manufacturer, wholesaler and retailer in supply chain. Based on the above analysis, this paper puts forward some corresponding recommendations.

Biosensing based on upconversion nanoparticles for food quality and safety applications

The Analyst ◽  
2021 ◽  
Vol 146 (1) ◽  
pp. 13-32
Author(s):  
Riikka Peltomaa ◽  
Elena Benito-Peña ◽  
Hans H. Gorris ◽  
María C. Moreno-Bondi
Keyword(s):  
Optical Properties ◽  
Food Safety ◽  
Food Quality ◽  
Optical Detection ◽  
Quality Monitoring ◽  
Upconversion Nanoparticles ◽  
Quality And Safety ◽  
Food Quality And Safety ◽  
Safety Applications ◽  
Food Safety And Quality

The unique optical properties of UCNPs, in particular the ability for background-free optical detection, bestow great potential for food safety and quality monitoring.

scholarly journals Impact of Biogenic Amines on Food Quality and Safety

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 62 ◽  
Author(s):  
Claudia Ruiz-Capillas ◽  
Ana Herrero
Keyword(s):  
Food Safety ◽  
Biogenic Amines ◽  
Food Quality ◽  
Food Poisoning ◽  
Raw Material ◽  
Health Concern ◽  
Quality And Safety ◽  
Toxicological Effects ◽  
Wide Range ◽  
Food Quality And Safety

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

scholarly journals Study on the risk evaluation model of catering O2O food quality and safety

2019 ◽  
Vol 78 ◽  
pp. 02013
Author(s):  
Dong-Ping Tang ◽  
Saddam Fuad Hussein Al Qadami ◽  
Xue-Min Wang ◽  
Cui-Ying Cai
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Quality ◽  
Evaluation Method ◽  
Evaluation Model ◽  
Fuzzy Comprehensive Evaluation ◽  
Assessment System ◽  
Quality And Safety ◽  
Operational Mode ◽  
Food Quality And Safety

The purpose of this paper is to analyze the risk points that may lead to food safety in the operation and development of catering O2O supply chain. Based on the operational mode of catering O2O supply chain, the system risk factors were identified by theoretical and literature analysis. Also, the expert Delphi method was used to put forward a comparatively perfect food quality and safety risk assessment system in catering O2O industry, and an evaluation model was constructed based on the fuzzy comprehensive evaluation method of analytic hierarchy process (AHP) to provide a reference for the development of food safety management of the catering O2O industry.

scholarly journals Transparency As A Way Of Attaining Quality, Safety And Optimal Food Purchases

2020 ◽  
Vol 4 (4) ◽  
pp. 48-62
Author(s):  
Martina Dove ◽  
Adhithya Balasubramanian ◽  
Badri G. Narayanan
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Personal Values ◽  
Environmental Concerns ◽  
Grocery Shopping ◽  
Extensive Literature ◽  
Quality Food ◽  
Local Agriculture ◽  
Subjective Perceptions ◽  
Almost All

The present extensive literature analysis and interview study, with consumers living in Washington state, USA, set out to explore consumers’ perceptions of quality, safety, and transparency and see how these influence shopping preferences. Literature review included global studies which looked at food transparency, safety, quality, food certifications and environmental concerns. The findings indicate that organic foods are often linked to health, nutrition, environmental concerns as well as presence of children, and quality is measured by assessing freshness, taste, nutrition and traceability. Consumers are increasingly interested in knowing where their food comes, expressing willingness to switch to more transparent brands. Additionally, welfare of animals reared for consumption and support for local agriculture is also important to consumers, who are willing to pay more for organic products. However, this willingness also depends on demographic factors, such as gender, educational level, income or age. The results of the interviews yielded similar findings. Participants were guided by subjective perceptions of food quality and concerns driven by personal values and ethical and environmental considerations. Food safety was confusing for almost all of the consumers in this study, with many expecting stores to provide safe foods. The study utilized a concept testing method to evaluate the concept of food transparency and examine how it compares against the established food certifications (organic and free-range). Consumers exhibited trust in organic labels, expecting organic farming to ensure good farming practices and quality of life for animals reared for consumption; however, they were also aware that this trust is based on assumptions. As a result, they were receptive to more accurate and transparent information, that could guide their decisions and give them more certainty. Transparency concept was seen as a useful tool in identifying quality products that align with personal values, such as supporting local food producers, and was received well with consumers in the present study. Keywords: food transparency, food quality, food safety, ethics, values, environment, agriculture, grocery shopping, food.

scholarly journals Food safety management and food quality in hospitality industry during covid-19 pandemic

2021 ◽  
Vol 9 (3) ◽  
pp. 681-686 ◽  
Author(s):  
Tiurida Lily Anita ◽  
Aditya Pratomo
Keyword(s):  
Food Safety ◽  
Customer Satisfaction ◽  
Food Quality ◽  
Safety Management ◽  
Food Products ◽  
Quality Food ◽  
Analysis Technique ◽  
The Social ◽  
Quantitative Manner ◽  
Made In

During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.

scholarly journals Veterinary and sanitary assessment of quality and safety of meat and meat products in the marshes of LLC “Riton” Vinnytsa

2018 ◽  
Vol 20 (88) ◽  
pp. 24-28
Author(s):  
V. A. Kotelevych
Keyword(s):  
Veterinary Medicine ◽  
Food Safety ◽  
Safety Management ◽  
Meat Products ◽  
Quality And Safety ◽  
International Program ◽  
Expert Opinions ◽  
Contagious Diseases ◽  
Production Practices ◽  
Meat Samples

The purpose of our research was to study the environmental aspects of the quality and safety of meat and meat products in the conditions of Ltd “Ryton” Vinnytsya and the measures applied in this subsidiary for the observance of proper hygienic and production practices (GHP/GMP) in their production as a guarantor of environmental security. The results of the veterinary and sanitary estimation of meat and meat products are reported according to the data of the reporting documentation of Ltd Ryton Vinnytsia (2015–2017), expert opinions of the Vinnytsia Regional State Veterinary Laboratory and Khmelnytsky Interdistrict State Laboratory of Veterinary Medicine (2018) on indicators security. The main cause of detoxification of byproducts was invasive and non-contagious diseases, in particular: liver – cirrhosis, fasciolysis and abscesses; kidneys – jade heart – traumatic pericarditis; udder – mastitis, lungs – pneumonia, pleurisy, aspiration with food and blood. According to safety indicators, there is a lack of pesticides (the mass fraction of HCCh gamma-isomer, DDT and its metabolites, DDVF, chlorophos, metaphys, carbophos, basidins), toxic elements (lead, cadmium, arsenic, mercury, copper, zinc), mycotoxins, antibiotics; Radiological and microbiological parameters in meat and meat samples were also within regulatory requirements and safe for consumption. The introduction of proper hygienic and production practices allowed Vinnitsa LLC to complete the certification process under the international program FSSC 22000 “Food Safety Management” and obtain the Certificates The HACCP Management System of CCM MS Standart HACCP and ISO 22000: 2007 Food Safety Management Systems, Requirements for any Organisation in the Food Chain. The performed researches prove the theoretical and practical justification of the necessity of monitoring research on the quality and safety of livestock products, the observance of proper hygienic and production practices (GHP/GMP) taking into account the international program FSSC 22000 “Food Safety Management”, – the need to strengthen preventive measures by doctors of veterinary medicine invasive and non-contagious diseases of cattle.

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