scholarly journals Assessing Food Safety and Quality Compliance: An Evidence from Vegetable Industry

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 42
Author(s):  
Riaz ◽  
Jawaid ◽  
Bajwa ◽  
Asif
Keyword(s):  
Food Safety ◽  
Water Contamination ◽  
Field Survey ◽  
Descriptive Analysis ◽  
Small Scale ◽  
Ground Water Contamination ◽  
Cross Sectional ◽  
Safety Regulations ◽  
Food Borne ◽  
Food Safety And Quality

The aim of present research was to assess and document the practices for prevailed food safety and quality standards as employed by small scale growers and market managers in the vegetable supply chains of Pakistan. For this purpose, cross-sectional data were collected from two provinces (Sindh and Punjab) of Pakistan targeting commercial vegetables, i.e., potato, tomato, onion, and chilies. Information regarding the food safety and quality were recorded during field survey from all the supply chain participants, i.e., growers, harvesters, processors, traders, and exporters through well-designed questionnaires. The collected data adherence with the standard requirements and identifying constraints of chain actors were analyzed using descriptive analysis. Results showed that many practices such as soil and ground water contamination, pesticide and fungicide residuals, microbial contaminants, infected labour, diggers, packaging migrants, clothes, surfaces and non-food grade containers may enhance the chances of food borne diseases among consumers. Therefore, training needs have been identified for all stakeholders that need to be addressed which will develop their understanding about the quality requirements and safety regulations. It will create opportunity in the advanced markets at national and international levels and new opportunities may arise to enhance stakeholders’ income.

scholarly journals Does manufacturers' size affect the prevalence of mycobiota and occurrence of mycotoxins in spices and spice-based products?

2020 ◽  
Vol 13 (1) ◽  
pp. 83-95 ◽  
Author(s):  
A.I. Ahmad-Zaidi ◽  
M.A.A. Ghazali ◽  
N.A. Nik-Muhammad ◽  
N.S. Sazali ◽  
N. Mahror ◽  
...  
Keyword(s):  
Food Safety ◽  
Correlation Analysis ◽  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Large Scale ◽  
Aspergillus Parasiticus ◽  
Small Scale ◽  
Quality Level ◽  
Aflatoxin B ◽  
Food Safety And Quality

The present work aimed to establish the prevalence of mycobiota and occurrence of mycotoxins (aflatoxins and ochratoxin A) in spices and spice-based products, and correlate these to their manufacturers’ sizes. A total of 90 spice, sauce and paste samples were purchased; 3 manufacturer sizes (small, medium, large) × 3 types of samples (spices, sauces, pastes) × 5 brands × 2 replicates. The prevalence of mycobiota was assessed with dichloran rose bengal chloramphenicol (DRBC) and Aspergillus flavus and Aspergillus parasiticus (AFPA) medium, while the occurrence of mycotoxins was quantified with HPLC-FLD. Large-scale manufacturers were found to adopt a greater number of safety and quality certifications. Small-scale manufacturers significantly yielded the highest total fungal loads on DRBC (log 5.084±0.417 cfu/g paste, log 6.253±0.407 cfu/g sauce, log 6.662±0.222 cfu/g spice) and AFPA (log 4.461±0.451 cfu/g paste, log 5.661±0.395 cfu/g sauce, and log 6.269±0.432 cfu/g spice). Correlation analysis (Pearson’s r) revealed that manufacturers’ sizes positively influenced (DRBC r=0.781; AFPA r=0.702) the prevalence of mycobiota. Aflatoxin B1 was present in 6/30 (20%) paste samples, 1/30 sauce samples (3.33%) and 12/30 spice samples (40%). Aflatoxin B2 was only present in 2/30 sauce samples (6.67%). Aflatoxin G1 and G2 were absent from all samples. Ochratoxin A was present in 11/30 (36.67%) paste samples, 5/30 sauce samples (16.67%) and 21/30 spice samples (70%). It was found that, to a certain extent, the size of and certification adopted by manufacturers affected the prevalence of mycobiota and the occurrence of mycotoxins in spices and spice-based products analysed in the present work. Nevertheless, it is henceforth recommended that a surveillance study of this nature be extended and widened in terms of number of samples as well as type of spices, sauces and pastes to obtain a more thorough and significant profile of the products’ food safety and quality level.

scholarly journals Food Safety Knowledge and Practices of Male Adolescents in West of Iran

2018 ◽  
Vol 6 (5) ◽  
pp. 908-912 ◽  
Author(s):  
Amin Mirzaei ◽  
Heshmatollah Nourmoradi ◽  
Mohammad Sadegh Abedzadeh Zavareh ◽  
Mohsen Jalilian ◽  
Morteza Mansourian ◽  
...  
Keyword(s):  
Food Safety ◽  
Parental Education ◽  
Pearson Correlation ◽  
Knowledge Score ◽  
Cross Sectional Study ◽  
Study Data ◽  
Cross Sectional ◽  
Male Adolescents ◽  
Food Borne ◽  
Safety Knowledge

BACKGROUND: Every year many people around the world become infected with food-borne infections. Insufficient knowledge and skills related to food safety and hygiene are among the factors affecting the incidence of food-borne diseases, especially in adolescents.AIM: The purpose of this study was to determine the knowledge and practices associated with food safety and hygiene in Ilam city male adolescents.MATERIAL AND METHODS: Three hundred and eighty of male adolescents aged 13 to 19 were selected randomly and entered the cross-sectional study. Data were collected using a researcher-made questionnaire From December 2016 to February 2017. Descriptive statistics, Pearson correlation, independent t-test and one-way ANOVA were used to analyse the data in SPSS software (version 19.0).RESULTS: The findings of the study showed a positive and significant relationship between knowledge and practices related to food safety and hygiene (r = 0.122; p = 0.018). Also, the findings showed that food safety knowledge and practice of adolescents were significantly affected by the level of their education, parental education level, parental employment status and household economic conditions, (p < 0.005). Also, the results showed that the participants generally obtained 57.74% of the knowledge score and 57.63% of practices score. The subjects had the most knowledge about food supply and storage (60%), and the highest practice was related to personal and environmental hygiene, (61.73%).CONCLUSION: The inadequacy of knowledge and performance of adolescents about food safety and hygiene shows the need for implementation of health education interventions in this area.

scholarly journals Food Safety and Sanitation Implementation Impasse on Adolescents in Kenyan High Schools

2021 ◽  
Vol 18 (3) ◽  
pp. 1304
Author(s):  
Csaba Bálint Illés ◽  
Anna Dunay ◽  
Charlotte Serrem ◽  
Bridget Atubukha ◽  
Kevin Serrem
Keyword(s):  
High Schools ◽  
Food Safety ◽  
Food Contamination ◽  
Cross Sectional Study ◽  
Food Handlers ◽  
Cross Sectional ◽  
School Feeding ◽  
Food Borne ◽  
Significant Difference ◽  
Training Motivation

The ability to combat food-borne illnesses in food facilities and institutional catering units require sufficient knowledge on food safety and sanitation standards by food producers and consumers. The aim of the study was to investigate the food safety and sanitation knowledge of food handlers in Kenyan high schools. A cross-sectional study was carried out among 204 food handlers in 50 schools. Questions about knowledge and practice toward food safety and sanitation were asked. Respondents were the most knowledgeable on food contamination (93%), while participants were the least knowledgeable on the importance of protective attire when distributing foods to learners (50%). One-way ANOVA revealed a significant difference between gender and food handlers’ behavior and practice (F = 19.886, ρ = 0.00 < 0.05) as well as between job tenure and practice of food safety and sanitation (F = 17.874, ρ = 0.00 < 0.05). Multiple regression analysis established that knowledge contributed to 44.1% of the behavior and practice of the food handlers. It is concluded that food handlers have a fair knowledge despite lack of training, motivation, and facilities to maintain quality standards. It is recommended that the Kenyan Government develop and implement guidelines through school feeding policy that would ensure that food safety and sanitation practices are implemented and utilized by Kenyan high schools.

Factors hindering compliance with food safety among food handlers in Benin city markets, Edo state, Nigeria

2021 ◽  
Author(s):  
Hossanna Chimdi Enunwaonye ◽  
Adekunle Cyril Olugbade
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Food Level ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Benin City ◽  
Hygiene Practices ◽  
Food Borne ◽  
The Impact

Outbreaks of food-borne diseases globally still exist and continue to generate public health concerns. This raises possible concerns that the extent of food safety regulation is not taken seriously among the regulation authorities, food handlers and even the consumers of food in markets and streets. Evidence of the impact of these food-borne illnesses exists and they pose not only health but also economic challenges on global health and national growth. This study aimed to examine the compliance with safe food hygiene practices and factors hindering compliance with food safety practices among food handlers in Benin-City, Nigeria. A descriptive cross-sectional study design was adopted in conducting this study. Total of 269 participants were recruited after ethical clearance from health authority in Benin-city. Data collection was with use of structured questionnaire and observational checklist. Retrieved data were coded and recorded in secured system, analysed using SPSS Ver.21. More than half (57.7%) of the respondents had poor compliance with (21.9%) having good compliance, while the rest (20.4%) had fair compliance. Also, majority of the respondents identified lack of potable water in cooking areas, lack of financial support and training as factors hindering their food safety compliance. Lack of compliance with food safety exist among food vendors in the markets. The relationship between the years of handling food, level of education of food handlers and compliance with food hygiene practices was statistically significant. Non-compliance with food safety exist among food vendors in the markets despite self-reported positive practices.

scholarly journals A Study of Implementation Food Safety Management System ISO 22000 in Local Food Products Company

2021 ◽  
Vol 23 (3) ◽  
Author(s):  
Mahmud Abdullah Jasim Alkhafaji ◽  
◽  
Rosa Maria Blanca Herrera ◽  
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Local Food ◽  
Medium Size ◽  
Business Culture ◽  
Top Management ◽  
Food Borne ◽  
Survey Results ◽  
The Individual ◽  
Food Safety And Quality

Implementation of food safety management systems (FSMS) in Iraqi food companies is recent entrance since a lot of years ago. A few number of medium and big size food companies have been selected to implement FSMS such as ISO 22000 after excessive training to Iraqi stakeholders received from FAO/WHO, beside to the individual efforts taken by the top management of some Iraqi food companies. The study comes to highlight the adoption of local food companies to implement the international standard ISO 22000, determine factors that influence in the implementation and the certification of FSMS through four types of questionnaires A, B, C, and D prepared for this purpose.Seventy (70) food companies participated in the survey divided into fifty (50) food companies from big size and twenty (20) food companies from medium size. Survey results demonstrated that motivations for implementation ISO 22000 in big food companies which implemented and certified ISO 2000 were, improving food safety and quality (5/15), and organizational reasons (5/15) have been 66.6% of the motivation for implementing ISO 22000, followed by reducing food borne diseases 20% (3/15), and promoting international trade 13.3% (2/15) respectively.In medium size companies, which implemented and certified ISO 22000, improving food safety and quality (2/5), and reducing food borne diseases (2/5) have been 80% of the motivation for implementing ISO 22000, followed by organizational reasons 20% (1/5). From total of seventy 70 food companies participated in the survey, the results demonstrated that 38 about 54.2% of food companies not implemented any FSMS from its establishing. Respondents from food companies’ referred that there are different factors hinder the implementation of any FSMS included ISO 22000 in their companies. About half of respondents (44.7%) 17/38 indicated that the costs of the implementation and certification FSMS ISO 22000 hinder to implement it, mentality of top management and its business culture (26.3%) 10/38, deficient experience in FSMS and specialists (13.1) 5/38, standard ISO 22000 not a matter for the consumers and the market (10.5) 4/38, and finally, inadequate infrastructure and facilities (5.2%) 2/38.

scholarly journals Food Safety Practice and Its Associated Factors among Mothers in Debarq Town, Northwest Ethiopia: Community-Based Cross-Sectional Study

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Henok Dagne ◽  
R. P. Raju ◽  
Zewudu Andualem ◽  
Tesfaye Hagos ◽  
Kidstemariam Addis
Keyword(s):  
Food Safety ◽  
Associated Factors ◽  
Educational Status ◽  
Cross Sectional Study ◽  
Community Based ◽  
Cross Sectional ◽  
Safety Practice ◽  
Food Borne ◽  
Study Participants ◽  
Safety Knowledge

Background. Food safety practice is an important Public Health issue to prevent or control food-borne illnesses. Evidence shows that 10 to 20% of food-borne diseases outbreaks are because of contamination by food handlers in restaurants, butcher shops, markets, etc. However, the food safety practice and associated factors among mothers who are the food handlers at their homes are not well studied and understood. This study aimed to assess food safety practice and associated factors among mothers in Debarq town. Methods. A community-based cross-sectional study was conducted during March and April, 2018. Four hundred and twenty-three study participants were included using simple random sampling techniques. A structured questionnaire was used to collect data. Multivariable binary logistic regression analysis was used to identify factors associated with food safety practice based on AOR with 95% CI and p < 0.05. Results. About 210 (49.6%) of study participants had good food safety practice. Food safety practice of mothers was significantly associated with their educational status; secondary educational status adjusted odds ratio, AOR 3.09, 95% confidence interval, CI: 1.54, 6.20; College and University education AOR 2.95, 95% CI: 1.22, 7.12; food safety knowledge AOR 2.49, 95% CI: 1.41, 4.40; and attitude towards food safety AOR 3.67, 95% CI: 2.27, 5.94. Conclusion. Half of the study subjects had a good level of self-reported food safety practice and the other half had a poor level. Educational status, food safety knowledge, and attitude towards food safety were the identified factors associated with food safety practice. Improving the knowledge and educational status of the mothers is important to enhance their food safety practices.

scholarly journals Food safety awareness and food handling practices among rural population of Tamil Nadu

2018 ◽  
Vol 5 (4) ◽  
pp. 1441 ◽  
Author(s):  
Vinoth Gnana Chellaiyan ◽  
Jasmine . ◽  
L. Fasna ◽  
Loganathan . ◽  
Sadhu Venkata Mallika
Keyword(s):  
Food Safety ◽  
Infectious Diseases ◽  
Rural Areas ◽  
Rural Population ◽  
Tamil Nadu ◽  
Nutritive Value ◽  
Cross Sectional ◽  
Expiry Date ◽  
Food Borne ◽  
At Home

Background: Food borne diseases (FBD) are illness caused by consuming contaminated food or drink. The contamination can occur anywhere from farm to the plate and can lead to a variety of avoidable infectious diseases. The high prevalence of food borne illness at home could be attributed to poor food hygiene and preparation due to poor awareness of proper practices. The objective of the study was to assess the awareness and practice of food safety at home among rural population in Kancheepuram district of Tamil Nadu state.Methods: A cross sectional study was conducted in Kelambaakam village, Kancheepuram district from November 2016 to April 2017 with a sample size of 200. A pretested semi structured questionnaire was used to collect the data.Results: Among the 200 study participants, 50.5% of the subjects have the knowledge regarding nutritive value getting diminished because of overcooking. Around 33% lack the knowledge of proper methods of washing vegetables. While 36% said consuming food not freshly prepared may lead to food poisoning, 23.5% have no idea about that. Around 46% consider price the most, rather than damaged packing (17%) or expiry date (19%) while purchasing food items in super market. Around 43.5% have the attitude that carbonated drinks help in food digestion.Conclusions: Community awareness through systematic teaching regarding basic food safety guidelines is necessary to avoid many food borne infectious diseases in rural areas.

scholarly journals Microbiome-Informed Food Safety and Quality: Longitudinal Consistency and Cross-Sectional Distinctiveness of Retail Chicken Breast Microbiomes

mSystems ◽  
2020 ◽  
Vol 5 (5) ◽  
Author(s):  
Shaoting Li ◽  
David Ames Mann ◽  
Shaokang Zhang ◽  
Yan Qi ◽  
Richard J. Meinersmann ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Food Microbiology ◽  
Chicken Breast ◽  
Quality Information ◽  
Proof Of Concept ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety And Quality

Chicken has recently overtaken beef as the most-consumed meat in the United States. The growing popularity of chicken is accompanied by frequent occurrences of foodborne pathogens and increasing concerns over antibiotic usage. Our study represents a proof-of-concept investigation into the possibility and practicality of leveraging microbiome-informed food safety and quality. Through a longitudinal and cross-sectional survey, we established the chicken microbiome as a robust and multifaceted food microbiology attribute that could provide a variety of safety and quality information and retain systematic signals characteristic of overall processing environments.

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