scholarly journals Identification of Emerging Hazards in Mussels by the Galician Emerging Food Safety Risks Network (RISEGAL). A First Approach

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1641
Author(s):  
Marta López Cabo ◽  
Jesús L. Romalde ◽  
Jesus Simal-Gandara ◽  
Ana Gago Martínez ◽  
Jorge Giráldez Fernández ◽  
...  
Keyword(s):  
Food Safety ◽  
Value Chain ◽  
Evaluation Criteria ◽  
Hepatitis E ◽  
Risk Identification ◽  
Mitigation Strategies ◽  
Safety Risks ◽  
Severity Scores ◽  
Class B ◽  
Emerging Risk

Emerging risk identification is a priority for the European Food Safety Authority (EFSA). The goal of the Galician Emerging Food Safety Risks Network (RISEGAL) is the identification of emerging risks in foods produced and commercialized in Galicia (northwest Spain) in order to propose prevention plans and mitigation strategies. In this work, RISEGAL applied a systematic approach for the identification of emerging food safety risks potentially affecting bivalve shellfish. First, a comprehensive review of scientific databases was carried out to identify hazards most quoted as emerging in bivalves in the period 2016–2018. Then, identified hazards were semiquantitatively assessed by a panel of food safety experts, who scored them accordingly with the five evaluation criteria proposed by EFSA: novelty, soundness, imminence, scale, and severity. Scores determined that perfluorinated compounds, antimicrobial resistance, Vibrio parahaemolyticus, hepatitis E virus (HEV), and antimicrobial residues are the emerging hazards that are considered most imminent and severe and that could cause safety problems of the highest scale in the bivalve value chain by the majority of the experts consulted (75%). Finally, in a preliminary way, an exploratory study carried out in the Galician Rías highlighted the presence of HEV in mussels cultivated in class B production areas.

scholarly journals Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries

2020 ◽  
Vol 17 (8) ◽  
pp. 2833 ◽  
Author(s):  
Gerard Prinsen ◽  
Jackie Benschop ◽  
Sarah Cleaveland ◽  
John A. Crump ◽  
Nigel P. French ◽  
...  
Keyword(s):  
Food Safety ◽  
Value Chain ◽  
Rural Areas ◽  
Rural Environment ◽  
Value Chains ◽  
Foodborne Diseases ◽  
Meat Safety ◽  
Safety Risks ◽  
Patterns And Processes ◽  
Food Value

Urbanisation is associated with changes in consumption patterns and food production processes. These patterns and processes can increase or decrease the risks of outbreaks of foodborne diseases and are generally accompanied by changes in food safety policies and regulations about food handling. This affects consumers, as well as people economically engaged in the food value chain. This study looks at Tanzania’s red meat value chain—which in its totality involves about one third of the population—and focuses on the knowledge, attitudes and reported practices of operators of butcheries and eateries with regards to meat safety in an urban and in a rural environment. We interviewed 64 operators about their experiences with foodborne diseases and their explanations and expectations around meat safety, with a particular emphasis on how they understood their own actions regarding food safety risks vis-à-vis regulations. We found operators of eateries emphasising their own agency in keeping meat safe, whereas operators of butcheries—whose products are more closely inspected—relied more on official inspections. Looking towards meat safety in the future, interviewees in rural areas were, relative to their urban counterparts, more optimistic, which we attribute to rural operators’ shorter and relatively unmediated value chains.

Assessment of Food Safety Risks Associated with Preslaughter Activities during the Traditional Slaughter of Goats in Gauteng, South Africa

2014 ◽  
Vol 77 (6) ◽  
pp. 1031-1037 ◽  
Author(s):  
NENENE DANIEL QEKWANA ◽  
JAMES WABWIRE OGUTTU
Keyword(s):  
South Africa ◽  
Food Safety ◽  
South African ◽  
Mitigation Strategies ◽  
Human Consumption ◽  
The South ◽  
Structured Interviews ◽  
Holding Period ◽  
Meat Safety ◽  
Safety Risks

The South African Department of Agriculture, Forestry and Fisheries estimated in 2012 that there were 2.033 million goats in the country. Of these animals, less than 0.5% are slaughtered at registered abattoirs. Although informal and traditional slaughter of goats for home consumption is permitted under the South African Meat Safety Act 40 of 2000, the responsibility for ensuring that products are safe is left to the traditional or ritual slaughter practitioners. The objective of the present study was to assess whether preslaughter activities associated with traditional or ritual slaughter promote or reduce food-associated risks and to recommend mitigation strategies for potential food safety hazards. Structured interviews were conducted with 105 selected respondents (in and around Tshwane, South Africa) who had been involved in traditional goat slaughter. Approximately 70% of goats slaughtered were obtained from sources that could be traced to ascertain the origin of the goats. None of the respondents were aware of the need for a health declaration for slaughter stock. Some slaughter practitioners (21%) perform prepurchase inspection of stock to ascertain their health status. However, this percentage is very small, and the approach is based on indigenous knowledge systems. The majority of respondents (67.6%) travelled 1 to 11 km to obtain a goat for traditional slaughter. Although approximately 70% of slaughter goats were transported by vehicles, the vehicles used did not meet the legal standard. More than two-thirds of goats were tied to a tree while waiting to be slaughtered, and the rest were held in a kraal. The holding period ranged from 1 to 72 h, but more than 70% of the animals were slaughtered within 36 h. This study revealed that traditional and ritual slaughter involves some preslaughter activities with potential to mitigate the risk of slaughtering animals that are not fit for human consumption. Such activities include prepurchase inspection, obtaining goats from known and traceable sources, and ensuring that animals have sufficient rest before slaughter. However, given the rudimentary nature of these activities, they may not offer adequate protection to consumers of such meat. The lack of understanding of the importance of a obtaining a health declaration certificate and minimizing stress in animals waiting to be slaughtered should be addressed to minimize the potential for propagation of foodborne diseases. The Meat Safety Act 40 of 2000 should be enforced where it applies and should be reviewed to provide guidelines that would help mitigate human health risks associated with traditional slaughter of goats.

scholarly journals Microbiological safety of industrially reared insects for food: Identification of bacterial endospores and targeted detection of foodborne viruses

2020 ◽  
Author(s):  
D. Vandeweyer ◽  
B. Lievens ◽  
L. Van Campenhout
Keyword(s):  
Food Safety ◽  
Hepatitis A Virus ◽  
Bacterial Species ◽  
Hepatitis E ◽  
Edible Insects ◽  
Sample Collection ◽  
Foodborne Viruses ◽  
Bacterial Endospores ◽  
Safety Risks ◽  
Group Members

AbstractEdible insects are characterised by high microbial numbers of which the bacterial endospores fraction can survive (thermal) processing. It is unknown, however, which bacterial species occur as endospore in edible insects and what impact they have on food safety. Additionally, edible insects have never been explored for the presence of foodborne viruses so far. In this study, we found that the bacterial endospore fraction in a collection of mealworm and cricket samples obtained from commercial insect producers can comprise a large amount of Bacillus cereus group members that can pose insect or human health risks. Monitoring and effective mitigation of these risks are urged. By contrast, none of the foodborne viruses hepatitis A virus, hepatitis E virus and norovirus genogroup II were detected in the sample collection. Therefore, food safety risks originating from these viral pathogens can be concluded to be low.

scholarly journals Exploring the relationship between gender and food safety risks in the dairy value chain in Ethiopia

2021 ◽  
pp. 105173
Author(s):  
Ariel V. Garsow ◽  
Marie R. Biondi ◽  
Barbara B. Kowalcyk ◽  
Jessie L. Vipham ◽  
Jasna Kovac ◽  
...  
Keyword(s):  
Food Safety ◽  
Value Chain ◽  
Safety Risks ◽  
The Relationship

scholarly journals Food Safety Challenges in Refugee Camps: What do we know?

2021 ◽  
Author(s):  
Ariel V. Garsow ◽  
Gary Closs Jr. ◽  
Emily P. Campbell ◽  
Barbara Kowalcyk
Keyword(s):  
Food Safety ◽  
Hepatitis E ◽  
Foodborne Illness ◽  
Mitigation Strategies ◽  
Food Preparation ◽  
Personal Hygiene ◽  
Future Research ◽  
Refugee Camps ◽  
Clean Water ◽  
Increased Risk

Refugee camps provide basic necessities such as food, water, shelter, and medical treatment for displaced persons. Unsanitary conditions in refugee camps due to overcrowding, poor sanitation systems, lack of clean water, minimal ways to cook and store food can lead to an increased risk of foodborne illness. This article reviews the limited literature on the epidemiology of foodborne illness in refugee camps, effective risk mitigation strategies and opportunities for future research. Eleven articles were identified, suggesting that research in this area is limited. Identified research focused on three pathogens — Vibrio cholerae , Salmonella spp. and hepatitis E virus — that can lead to serious diseases including cholera, salmonellosis, typhoid fever, and hepatitis E. The research demonstrated that storage and handling of clean water for personal hygiene as well as food preparation were critical components to ensuring food safety. Additionally, knowledge pertaining to best practices for hygiene and food preparation were also identified as important. Gaps in current research include the determination of the prevalence of pathogens in food sold in refugee camps as well as development of culturally relevant food safety supply chain quality management systems. More research that focuses on burden and attribution of foodborne illness as well as food safety interventions in refugee camps is necessary.

scholarly journals Comparison of whole genome sequences of three Bacillus cereus strains reveals the food safety risks of Apostichopus japonicus in China

2021 ◽  
Vol 20 ◽  
pp. 100649
Author(s):  
Xiaoran Zhao ◽  
Ruijun Li ◽  
Huifeng Dang ◽  
Luo Wang ◽  
Songzhe Fu ◽  
...  
Keyword(s):  
Food Safety ◽  
Bacillus Cereus ◽  
Apostichopus Japonicus ◽  
Whole Genome ◽  
Genome Sequences ◽  
Safety Risks

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

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