FOOD STANDARDS AND CONTROLS IN CANADA1

1973 ◽  
Vol 36 (7) ◽  
pp. 392-395 ◽  
Author(s):  
William Kempa
Keyword(s):  
Quality Assurance ◽  
Food Industry ◽  
Voluntary Associations ◽  
Organization And Administration ◽  
Food Protection ◽  
Governmental Agencies ◽  
Current Trends ◽  
Food Standards ◽  
Consumer Demands

The organization and administration of food controls in Canada are reviewed briefly. Because of increasing consumer demands in recent years, more attention is being given to food protection by the Federal, Provincial, and Municipal Governmental Agencies and by the voluntary associations. There are relatively few microbiological standards established. A number of unpublished microbiological standards are used as guidelines in enforcement programmes. Current trends are to transfer more responsibility to the food industry to develop their own quality assurance programmes and compliance.

Current trends of development, production and study of properties of cross-linked phosphate starches in food industry (review)

Vsyo o myase ◽  
2020 ◽  
pp. 148-152
Author(s):  
A.A. Kopyltsov ◽  
◽  
A.V. Rodionova ◽  
M.F. Nikitina ◽  
◽  
...  
Keyword(s):  
Food Industry ◽  
Current Trends

Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

2018 ◽  
pp. 1788-1801
Author(s):  
Rahul Bhaskar ◽  
Au Vo
Keyword(s):  
Pattern Recognition ◽  
Quality Control ◽  
Quality Assurance ◽  
Food Industry ◽  
Hazard Analysis ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

Advances in fingerprint and rapid methods for improved traceability in agri-food supply chains

2021 ◽  
pp. 29-42
Author(s):  
Daniel Cozzolino ◽  
◽  
Heather E. Smyth ◽  
Yasmina Sultanbawa ◽  
◽  
...  
Keyword(s):  
Value Chain ◽  
Food Supply ◽  
Data Analytics ◽  
Food Industry ◽  
Food Authenticity ◽  
Food Ingredients ◽  
Food Supply Chains ◽  
Food Standards ◽  
Regulatory Bodies ◽  
Food Safety And Quality

Agri-food supply and value chain markets have become increasingly complex due to the changes in consumers demands, the development of complex food standards associated with food safety and quality, advances in technology (e.g. big data, machine learning), and changes in the food industry structure. However, recent issues related to food authenticity, adulteration, fraud, mislabelling, traceability and provenance have added a new dimension to consumers’ concerns, and food industry and regulatory bodies worldwide. The incorporation of sensing technologies combined with data analytics, are determining a paradigm shift in the way food ingredients and foods are both evaluated and monitored. This chapter discusses the utilisation of data analytics and sensing technologies to address issues related with food authenticity, adulteration, fraud, traceability and provenance in the food supply and value chains. In particular, this chapter will focus on the use of rapid analytical methods based in vibrational spectroscopy in combination with data analytics.

scholarly journals Ready-to-Eat Salad Crops: A Plant Pathogen’s Heaven

Plant Disease ◽  
2019 ◽  
Vol 103 (9) ◽  
pp. 2153-2170 ◽  
Author(s):  
Maria Lodovica Gullino ◽  
Giovanna Gilardi ◽  
Angelo Garibaldi
Keyword(s):  
Food Industry ◽  
Special Focus ◽  
Control Methods ◽  
Current Trends ◽  
Formidable Challenge ◽  
Fresh Food ◽  
Swiss Chard ◽  
Seed Market ◽  
Fresh Cut ◽  
Production Losses

The ready-to-eat salad sector, also called fresh-cut or bagged salads, is a fast-growing segment of the fresh-food industry. The dynamism and specialization of this sector, together with the lack of adequate crop rotation, the globalization of the seed market, and climate change, are the main causes of the development of many new diseases that cause severe production losses. Newly detected diseases of the most important crops grown (lettuce, wild and cultivated rocket, lamb’s lettuce, chicory, endive, basil, spinach, and Swiss chard) are critically discussed. The management of these diseases represents a formidable challenge, since few fungicides are registered on these minor-use crops. An interesting feature of the ready-to-eat salad sector is that most crops are grown under protection, often in soilless systems, which provide an environment helpful to the implementation of innovative control methods. Current trends in disease management are discussed, with special focus on the most sustainable practices.

ORGANIC FOODS–ANOTHER CONSUMER HOAX?1

1972 ◽  
Vol 35 (11) ◽  
pp. 669-671 ◽  
Author(s):  
J. H. Von Elbe
Keyword(s):  
Food Industry ◽  
New Products ◽  
Organic Food ◽  
Health Food ◽  
Organic Farms ◽  
Organic Foods ◽  
Food Stores ◽  
Governmental Agencies ◽  
Natural Foods ◽  
Organically Grown

Today's food industry is under great consumer attack. Consumer demands have served to increase the number of food products to 7,800; about 3,300–3,500 new products are introduced annually. Nearly all new products can be classified as convenience foods. With such a rapidly changing market, consumer confidence in the food industry has been lost and, because of confusion created, the consumer has become increasingly fearful of chemically contaminated foods. This fear is substantiated by increased public interest in so-called organic foods or organically-grown foods, proliferation of health food stores, and introduction of health food sections into supermarket chains. It is estimated that there are some 7 million organic food consumers, and that sales of natural foods (organic) will reach $500 million in 1972. Today only a limited number of organic farms and wholesalers of organic foods exist. The opportunity for fraud is great. A sign over an organic food section, or a label claiming “organic,” does not guarantee that the food was produced by organic methods. Since there is nothing unique about organic foods that differentiates them from products grown by conventional means, governmental agencies are reluctant to issue standards controlling movement of these products.

scholarly journals Quality assurance and halal control points for the food industry

2016 ◽  
Vol 46 (4) ◽  
pp. 557-570 ◽  
Author(s):  
An Nee Lau ◽  
Mohd Hafiz Jamaludin ◽  
Jan Mei Soon
Keyword(s):  
Quality Assurance ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Control Points ◽  
Content Type ◽  
Food Contact Surfaces ◽  
End Products ◽  
Halal Food ◽  
Contact Surfaces

Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.

scholarly journals E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life

2021 ◽  
Vol 11 (18) ◽  
pp. 8453
Author(s):  
Margherita Modesti ◽  
Isabella Taglieri ◽  
Alessandro Bianchi ◽  
Alessandro Tonacci ◽  
Francesco Sansone ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Food Industry ◽  
Technological Development ◽  
Virgin Olive Oil ◽  
Sensor Arrays ◽  
Significant Rise ◽  
Life Assessment ◽  
Current Trends ◽  
The Stability

Electronic nose (E-nose) devices represent one of the most trailblazing innovations in current technological research, since mimicking the functioning of the biological sense of smell has always represented a fascinating challenge for technological development applied to life sciences and beyond. Sensor array tools are right now used in a plethora of applications, including, but not limited to, (bio-)medical, environmental, and food industry related. In particular, the food industry has seen a significant rise in the application of technological tools for determining the quality of edibles, progressively replacing human panelists, therefore changing the whole quality control chain in the field. To this end, the present review, conducted on PubMed, Science Direct and Web of Science, screening papers published between January 2010 and May 2021, sought to investigate the current trends in the usage of human panels and sensorized tools (E-nose and similar) in the food industry, comparing the performances between the two different approaches. In particular, the focus was mainly addressed towards the stability and shelf life assessment of olive oil, the main constituent of the renowned “Mediterranean diet”, and nowadays appreciated in cuisines from all around the world. The obtained results demonstrate that, despite the satisfying performances of both approaches, the best strategy merges the potentialities of human sensory panels and technological sensor arrays, (i.e., E-nose somewhat supported by E-tongue and/or E-eye). The current investigation can be used as a reference for future guidance towards the choice between human panelists and sensorized tools, to the benefit of food manufacturers.

scholarly journals ENHANCING THE INTERNATIONAL COMPETITIVENESS OF INDONESIAN FOOD AND BEVERAGE INDUSTRY THROUGH FACILITATING THE ADOPTION OF QUALITY ASSURANCE PROGRAMS

2018 ◽  
Vol 18 (3) ◽  
pp. 171
Author(s):  
Agus - Sudibyo ◽  
Aslam Hasan
Keyword(s):  
Quality Assurance ◽  
Food Industry ◽  
International Markets ◽  
Lack Of Information ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Insufficient Time ◽  
The Cost ◽  
Business Structure

<p>A survey of 102 small to medium sized food processors and manufactures in DKI, West Jawa and Banten province, Indonesia  has been conducted for to know the quality assurance (QA) program. The survey was carried out with method to identify and to distribute a questionnaire and also to interview to small and medium scale food industry respondents selected that develope the QA program. The results of the study reveals that the main reasons for implementing one or more quality assurance (QA) programs in the food business were satisfy/meet customers requirements, to seek the highest standard of quality and food safety, provide cotinous quality control and maintenance, reduce legal liability, improve the business structure, facilitatenew market entry and/or to expand market size and sales.  Conversely, the main reasons for not implementing one or more QA programs were :  the cost of QA implementation and maintenance of QA programs to high, there was no need or no legal requirement to implement QA, the businees was too small.  There was insufficient time, a lack of information or lack of resources. The failure to implement QA systems has the potential to exclude small and medium sized food processors and manufactures from many domestic and international markets.</p>

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