Constraints in Meeting Food Safety and Quality Requirements in the Turkish Dairy Industry: A Case Study of İzmir Province

2008 ◽  
Vol 71 (2) ◽  
pp. 440-444 ◽  
Author(s):  
NEVİN DEMİRBAŞ ◽  
CEM KARAGÖZLÜ
Keyword(s):  
Food Safety ◽  
Structural Characteristics ◽  
Dairy Industry ◽  
Raw Milk ◽  
Educational Support ◽  
Governmental Agencies ◽  
Dairy Plant ◽  
Food Legislation ◽  
Region Ii

Recent global developments concerning food quality and food safety have influenced and stimulated food legislation in Turkey in accordance with internal and international trade and agreements. In this study, the way in which the dairy industry conforms to this legislation was analyzed through a case study of İzmir province, which generally has all the structural characteristics of the dairy sector in Turkey. A survey in which dairy plant managers responded to a special questionnaire was used to collect data from 86 dairy plants chosen on the basis of proportional sampling. According to the results of this study, (i) there are many dairy processors in the region, (ii) most managers have a limited education concerning their positions, (iii) most firms handle small volumes of milk and have little control over the raw milk supply, (iv) resources are too limited in these firms, limiting their ability to adopt most regulations, and (v) few processors apply the regulatory practices imposed by governmental agencies. Thus, food legislation is not enough to ensure food safety in the dairy industry in Turkey. Technical and educational support should be given to farmers and the staff of dairy firms by the Ministry of Agriculture to form an appropriate food safety infrastructure in Turkey for the milk and processed dairy products industry.

Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

Food Control ◽  
2012 ◽  
Vol 25 (2) ◽  
pp. 732-739 ◽  
Author(s):  
Ayse Demet Karaman ◽  
Ferit Cobanoglu ◽  
Renan Tunalioglu ◽  
Gulden Ova
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Dairy Industry ◽  
Management Systems ◽  
Safety Management Systems

scholarly journals Raw milk quality of individual and collective expansion tanks of a dairy industry located in Rio Pomba, Minas Gerais, Brazil - a case study

2013 ◽  
Vol 68 (392) ◽  
pp. 24-32
Author(s):  
Maurilio Lopes Martins ◽  
Jéssica Fernandes Carvalhaes ◽  
Leandro Jader dos Santos ◽  
Nathânia de Sá Mendes ◽  
Eliane Maurício Furtado Martins ◽  
...  
Keyword(s):  
Dairy Industry ◽  
Raw Milk ◽  
Minas Gerais ◽  
Milk Quality

The exotropia food safety cultural conundrum: A case study of a UK fish high-risk processing company

Food Control ◽  
2021 ◽  
pp. 108431
Author(s):  
Derek Watson ◽  
Shingai P. Nyarugwe ◽  
Robert Hogg ◽  
Chris Griffith ◽  
Pieternel A. Luning ◽  
...  
Keyword(s):  
Food Safety ◽  
High Risk ◽  
Risk Processing

scholarly journals Innovative Control of Biofilms on Stainless Steel Surfaces Using Electrolyzed Water in the Dairy Industry

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 103
Author(s):  
Rodrigo Jiménez-Pichardo ◽  
Iriana Hernández-Martínez ◽  
Carlos Regalado-González ◽  
José Santos-Cruz ◽  
Yunny Meas-Vong ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Biofilm Formation ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Dairy Industry ◽  
Raw Milk ◽  
Steel Plates ◽  
Heat Processing ◽  
Rrna Gene ◽  
Electrolyzed Water ◽  
Biofilm Development

Biofilms on food-contact surfaces can lead to recurrent contamination. This work aimed to study the biofilm formation process on stainless steel plates used in the dairy industry: 304 surface finish 2B and electropolished; and the effect of a cleaning and disinfection process using alkaline (AEW) and neutral (NEW) electrolyzed water. Milk fouling during heat processing can lead to type A or B deposits, which were analyzed for composition, surface energy, thickness, and roughness, while the role of raw milk microbiota on biofilm development was investigated. Bacteria, yeasts, and lactic acid bacteria were detected using EUB-338, PF2, and Str-493 probes, respectively, whereas Lis-637 probe detected Listeria sp. The genetic complexity and diversity of biofilms varied according to biofilm maturation day, as evaluated by 16S rRNA gene sequence, denaturing gradient gel electrophoresis, and fluorescence in situ hybridization microscopy. From analysis of the experimental designs, a cleaning stage of 50 mg/L NaOH of AEW at 30 °C for 10 min, followed by disinfection using 50 mg/L total available chlorine of NEW at 20 °C for 5 min is a sustainable alternative process to prevent biofilm formation. Fluorescence microscopy was used to visualize the effectiveness of this process.

scholarly journals The role of media reporting in food safety governance in China: A dairy case study

Food Control ◽  
2019 ◽  
Vol 96 ◽  
pp. 165-179 ◽  
Author(s):  
Xinyi Zhu ◽  
Iona Yuelu Huang ◽  
Louise Manning
Keyword(s):  
Food Safety ◽  
Media Reporting

The application of quality tools in effective implementation of HACCP

2018 ◽  
Vol 35 (9) ◽  
pp. 1920-1940 ◽  
Author(s):  
Manjeet Kharub ◽  
Shah Limon ◽  
Rajiv Kumar Sharma
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Safety System ◽  
Hazard Identification ◽  
Content Type ◽  
Hazard Control ◽  
Pca Method ◽  
Pharmaceutical Industries ◽  
Quality Tools

Purpose The purpose of this paper is to empirically investigate the quality tool’s impact on the effectiveness of the Hazard Analysis and Critical Control Point (HACCP)-based food safety system and correlation studies between HACCP effectiveness and business performance in food and pharmaceutical industries. Design/methodology/approach A total of 116 survey responses of prominent food and pharmaceutical firms are used to fulfil the aim of this study. The principal component analysis (PCA) method was applied to classify quality tools into a finite number of groups. Further, multiple regression methods are employed to investigate the correlation between HACCP effectiveness and firm’s performance indicators. Findings Quality tools are classified into three categories on the basis of their application by using the PCA method: quality tools for hazard identification, quality tools for hazard analysis (QTHA) and quality tools for hazard control. The regression analysis revealed that QTHA has a substantial impact on HACCP objectives (hazard identification, hazard assessment and hazard control). Additionally, the results suggest that the successful implementation of HACCP-based food safety system also delivers a direct influence on the operational and financial performance of the food and pharmaceutical industries. Originality/value This paper contributes to the existing body of HACCP knowledge by providing a framework supported by an empirical case study. The case study clustered quality tools into three broad categories related to their application of a HACCP project. Study results can guide and motivate managers to use quality tools with the aim of successful implantation of the HACCP-based food safety system, especially in food and pharmaceutical industries.

Ensuring food safety in food donations: Case study of the Belgian donation/acceptation chain

2017 ◽  
Vol 100 ◽  
pp. 137-149 ◽  
Author(s):  
E. De Boeck ◽  
L. Jacxsens ◽  
H. Goubert ◽  
M. Uyttendaele
Keyword(s):  
Food Safety
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