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

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.

scholarly journals Food Safety and Employee Health Implications of COVID-19

2021 ◽  
Author(s):  
Aljosa Trmcic ◽  
Elizabeth Demmings ◽  
Kalmia Kniel ◽  
Martin Wiedmann ◽  
Samuel David Alcaine
Keyword(s):  
Food Safety ◽  
Food Supply ◽  
Food Industry ◽  
Food Packaging ◽  
Control Strategies ◽  
Epidemiological Data ◽  
Control Culture ◽  
Safety Risks ◽  
The Face ◽  
Effective Program

The COVID-19 pandemic has greatly impacted the US food supply and consumer behavior. Food production and processing are being disrupted as illnesses, proactive quarantines, and government-mandated movement restrictions cause labor shortages. In this environment, the food industry has been required to adopt new, additional practices to minimize the risk of COVID-19 cases and outbreaks among its workforce. Successfully overcoming these challenges requires a comprehensive approach that addresses COVID-19 transmission both within and outside the facility; possible interventions include strategies to (i) vaccinate employees, (ii) assure that employees practice social distancing, (iii) assure that employees wear face coverings, (iv) screen employees for COVID-19 (v) assure that employees practice frequent handwashing and avoid touching their faces, (vi) clean frequently touched surfaces, and (vii) assure proper ventilation. Compliance with these control strategies needs to be verified and an overall “COVID-19 control culture” needs to be established to facilitate an effective program. Despite some public misperceptions about SARS-CoV-2 presence on foods or food packaging representing a public health risk, it is important to note that both the virus’ biology and epidemiological data clearly support a negligible risk of COVID-19 transmission through food and food packing. However, COVID-19 pandemic related supply chain and workforce disruptions, as well as the shift in resources to protect food industry employees from COVID-19 may increase the actual food safety risks. The goal of this paper is to review the COVID-19 mitigation practices adopted by the food industry, and the potential impact of these practices and COVID-19 related disruptions on the industry’s food safety mission. A review of these impacts is necessary to ensure that the food industry is prepared to maintain a safe and nutritious food supply in the face of future global disruptions.

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

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.

scholarly journals USING THE STANDARDS IN THE INDUSTRY FOR PRODUCTION OF MILK

2019 ◽  
pp. 655-660
Author(s):  
Vlado Velkoski ◽  
Bojana Petrushevska
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Organoleptic Properties ◽  
Market Mechanisms ◽  
Positive Effects ◽  
Production And Distribution ◽  
Haccp System ◽  
Food Quality And Safety ◽  
The Right

The HACCP system in the food industry has a different impact, depending on the structure of the market mechanisms. In order to make a real assessment of the process from the introduction of the HACCP system, as well as the benefit of the analysis, it is necessary to assess the positive effects of the information available to consumers for the purpose of choosing and making the right decision when purchasing food in order to reduce the risk that can be caused by the consumption of food. The analysis also determines the responsibility of a higher level of food safety through measurements that relate to the marginal profit and costs, not only at the level of critical points in the process, but also the marginal profit expected from the investments. Food quality and safety are part of the most important aspects of food production and distribution. Each manufacturer, through the proper way of managing food safety, has an obligation to offer quality food on the market, with proper nutritional properties, organoleptic properties, hygienically correct, which positively influences the health of consumers.

scholarly journals An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3271
Author(s):  
Maricarmen Iñiguez-Moreno ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Montserrat Calderón-Santoyo
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Negative Impact ◽  
Composite Coatings ◽  
Barrier Properties ◽  
Edible Films ◽  
Life Extension ◽  
Natural Polymers

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

scholarly journals Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1779
Author(s):  
Márcia Oliveira ◽  
Brijesh K. Tiwari ◽  
Geraldine Duffy
Keyword(s):  
Food Safety ◽  
Cold Storage ◽  
Food Production ◽  
Food Industry ◽  
Microbial Contamination ◽  
Food Product ◽  
Food Storage ◽  
Cross Contamination ◽  
Potential Benefits ◽  
Current Systems

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.

FOOD SAFETY POLICY FROM THE PERSPECTIVE OF AUSTRIAN SCHOOL OF ECONOMICS

2017 ◽  
Vol XIX (1) ◽  
pp. 104-109
Author(s):  
Jacek Maśniak
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Added Value ◽  
Austrian School ◽  
Safety Policy ◽  
Austrian School Of Economics ◽  
Technical Requirements ◽  
Production And Consumption ◽  
Industry And Commerce

The aim of the article is the economic evaluation of the effects of food safety policy in the light of the Austrian school of economics theories. Food safety policy imposes stringent requirements for food production and consumption, what deprives the food of natural character. This kind of policy ignores the diversified consumers needs. Sanitary, veterinary and technical requirements limit the possibilities of the food production by fragmented farms. The function of food producers takes concentrated food industry. The transfer of added value from agriculture to industry and commerce occurs.

scholarly journals Application of Nanoparticles In Ensuring Food Safety

2020 ◽  
pp. 367-369
Author(s):  
T. Ganesh Kumar ◽  
P. Mahesh Reddy ◽  
C. V. Rajagopala Reddy
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Food Packaging ◽  
Free Food ◽  
Food Microbiology ◽  
Life Extension ◽  
Food Science ◽  
Industry Applications

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.

Importance of Neo-formed Contaminants (NFCs) in Chemical Food Safety

2017 ◽  
pp. 1-3
Keyword(s):  
Food Safety ◽  
Chronic Diseases ◽  
Food Industry ◽  
Food Contamination ◽  
Cross Contamination ◽  
Chemical Contamination ◽  
Safety Standards ◽  
Food And Drink ◽  
Food Safety Standards

Food safety is the number one priority of the food and drink industry worldwide. It is always the target for modern food industry to meet the highest food safety standards based on sound science. While there are many scenarios that might cause food contamination, most fall under one of four categories; biological, chemical, physical and cross-contamination. Specifically, chemical contamination occurs when food comes into contact with chemicals and can lead to chemical food toxicant. Chemicals can produce both acute and chronic diseases depending on the level of contaminants in the food.

scholarly journals Genuine and natural: the opinion of teen consumers

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Stefania Balzan ◽  
Luca Fasolato ◽  
Barbara Cardazzo ◽  
Cristiana Penon ◽  
Enrico Novelli
Keyword(s):  
Information Retrieval ◽  
Food Safety ◽  
Food Packaging ◽  
Food Preference ◽  
Fruits And Vegetables ◽  
Negative Impact ◽  
Organic Production ◽  
Natural Food ◽  
Food Label ◽  
Natural Foods

Food packaging frequently reports the terms <em>natural</em>, <em>100% natural</em> or similar. Often these indications induce consumers to purchase those products that are considered healthier and fresher. The overall goal of this study was to assess what teen consumers perceive to be genuine and natural foods. A questionnaire was distributed to the students of some high schools (lyceum, technical and professional institutes). It was completed by 349 females and 314 males with an average age of 17.6 years. Respondents are quite interested in the information on recipes, diet, beauty and food safety; websites was an important information retrieval tool. Genuine food is defined mainly as fruits and vegetables, home-made and salubrious, with less or without fat and that are good for health. Meanwhile natural is demarcated primarily by the absence of additives and manipulation or treatments (negative impact). Also fruits and vegetables and organic production are associated to natural. The existence of a natural food preference is well described and the presence on food label may could cause a wrong perceptions of healthfulness. This

scholarly journals http://jebas.org/uploads/409_pdf.pdf

2020 ◽  
Vol 8 (Spl-1-SARS-CoV-2) ◽  
pp. S34-S41
Author(s):  
CK Faslu Rahman ◽  
◽  
Khan Sharun ◽  
Bosco Jose ◽  
Kuldeep Dhama ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Habits ◽  
Food Production ◽  
Food Packaging ◽  
Safety Management ◽  
Production Systems ◽  
Hazard Analysis ◽  
Food Culture ◽  
Critical Control Points ◽  
The People

The coronavirus disease 2019 (COVID-19), caused by Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has created an opportunity to rethink and rectify the existing loopholes in the global food production system. The continuing ‘illegal’ attacks of human being over the environment for decades has taken a turn back in the form of a novel pandemic virus. This is not the first time we are facing a setback due to our invalid and primitive food habits that has been followed by certain sections of the society in different parts of the globe. Considering the current scenario, it is necessary to update our food habits and food culture as it is the need of the time. Although several studies have proven the persistence of viral particles on the surface materials that are routinely used in the food production systems. Further studies are required to explore the possibilities of SARS-CoV-2 transmission via food and food packaging materials. Although the pandemic has created a bit of awareness among the people, further campaigning is required to achieve an effective food safety system. The strict implementation of FSMS (food safety management systems) such as GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points) is advised for improving the food supply chain. Besides these, proper cleaning and sanitization, GHP (Good Hygienic Practices), and efficient packaging systems are also necessary to generate wholesome food from farm to fork.

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