scholarly journals Status of Some Food Quality Prevalent in Niger: A Review

2019 ◽  
Vol 13 (6) ◽  
pp. 135
Author(s):  
Issoufou Amadou ◽  
Halima Oumarou Diadie ◽  
Oumarou Samna Soumana ◽  
Abdourahamane Balla
Keyword(s):  
Quality Control ◽  
Food Safety ◽  
Food Quality ◽  
Food Production ◽  
Food Poisoning ◽  
Food Borne ◽  
Production And Distribution ◽  
Distribution Chain ◽  
Good Quality Control

Food safety considers all risks, chronic or acute, that can make the food harmful to the health of the consumers. Many food-borne hazards come from the lack of hygiene throughout the chain of processing and distribution. The purpose of this work is to address food safety problems as perceived by the consumers in Niger through traditions, stories and experiences. The food produced and consumed in Niger has been the source of collective or individual food poisoning due to the lack of good quality control. Each actor in Niger’s food production and distribution chain bears responsibility to take the necessary steps to ensure that the products placed on the market do not pose a risk to the health of consumers.

scholarly journals Food quality, food-borne diseases, and food safety in the Brazilian food industry

2017 ◽  
Vol 1 (1) ◽  
pp. 13-27 ◽  
Author(s):  
Maria Manuela Camino Feltes ◽  
Adriana Pavesi Arisseto-Bragotto ◽  
Jane Mara Block
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Food Industry ◽  
Quality Food ◽  
Food Borne

scholarly journals A social innovation perspective on business model improvement in food related industries

2020 ◽  
Vol 23 (5) ◽  
pp. 767-772
Author(s):  
Xiao-Wei Wen ◽  
Sang-Luo Sun ◽  
Zhao-Hui Yang
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Social Innovation ◽  
Social Forces ◽  
Food Sector ◽  
Talent Pool ◽  
The Social ◽  
Production Distribution ◽  
Production And Distribution ◽  
Model Improvement

Food sector sustainability should not be discussed solely through an economic lens. On the contrary, social forces are critical in motivating and practicing high-quality food production and distribution in the supply chain context. This opinion addresses food sector imperatives from the social innovation perspective to preliminarily comment on social innovation’s potential influences on food production, distribution, and safety. Preliminary though, the purpose and contribution of this opinion paper are both stimulating future imagination in theory and practices for utilizing social innovation for food safety and sustainability. The main opinions are the employment of resources, sustainable development of resources, generation of finances and diversifying the talent pool for social innovative initiatives that promote food safety.

scholarly journals Knowledge and Consumer Behavior Related to Safe Practices of Food Handling

2016 ◽  
Vol 2 (1) ◽  
pp. 15 ◽  
Author(s):  
Graziela Alvarez Corrêa da Costa ◽  
Rita De Cássia Akutsu ◽  
Lorenza R. dos Reis Gallo ◽  
Wilma Maria Coelho Araújo
Keyword(s):  
Food Safety ◽  
Self Efficacy ◽  
Food Production ◽  
College Graduates ◽  
Food Poisoning ◽  
Food Handling ◽  
Cronbach’S Alpha ◽  
Cronbach's Alpha ◽  
Handling Practices ◽  
Safe Food

<p class="1"><span lang="EN-US">The purpose of this research was to analyze the perceptions and practices of participants involved in safe food handling. The sample was composed by 204 participants. To assess behavior, knowledge and psychosocial factors, the instrument used was divided in six topics: sociodemographic characteristics; behavioral measures regarding safe food production; measures about knowledge and practices in pest control and food purchase; Food Safety scale with two factors and Cronbach's alpha of 0.75; Credence declaration scale with three factors and Cronbach's alpha of 0.78, both scales with seven points, Likert type; Self-efficacy scale with one factor and Cronbach's alpha of 0.86, also Likert type with five points. A linear model of multiple variance analysis was used to evaluate if the variables gender, age, income, education and professional experience were used to determine the behavioral, knowledge and psychosocial measures. When the detected differences were significant, a post-hoc analysis was used with the Tukey adjustment. The knowledge about safe food production and food poisoning showed that 95.1% of participants consider <em>very important</em> hygiene precautions in food preparation in their homes; 30.4% of participants said that they or someone in their family have developed symptoms related to food poisoning in the last 12 months. The data obtained for self-efficacy showed significant differences for the variables gender, age and education. Women and college graduates replied that they <em>Are Sure they Can Do That </em>when asked about the execution of tasks that promote food safety. </span><span lang="EN-US">These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices in Brasil.</span><strong></strong></p>

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 Gıda Mühendisliği Öğrencilerinin Gıda Güvenliği Hakkında Davranış ve Risk Algıları: Hatay Mustafa Kemal Üniversitesi Örneği

2021 ◽  
Vol 9 (7) ◽  
pp. 1237-1241
Author(s):  
Ahmet Duran Çelik
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Food Production ◽  
Engineering Students ◽  
Food Poisoning ◽  
Meat Products ◽  
Food Product ◽  
Knowledge Level ◽  
Food Engineering ◽  
Food Practices

Food safety is an important issue that concerns every consumer. In order to ensure food safety, the level of consumers’ awareness is important as well as the psychical environment of the food production process. According to some previous studies about food safety, a significant portion of food poisoning or various food-related illnesses are caused by improper food practices at home. This study aimed at determining the knowledge level, behaviour, and risk perception of food engineering students regarding food safety. According to the research results: 74,79% of the students "always" look at the expiration dates of food products while shopping; they trust supermarkets the most when purchasing meat products; and they consider genetically modified products (GMOs) to be the most risky food product group.

scholarly journals Impact of Biogenic Amines on Food Quality and Safety

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 62 ◽  
Author(s):  
Claudia Ruiz-Capillas ◽  
Ana Herrero
Keyword(s):  
Food Safety ◽  
Biogenic Amines ◽  
Food Quality ◽  
Food Poisoning ◽  
Raw Material ◽  
Health Concern ◽  
Quality And Safety ◽  
Toxicological Effects ◽  
Wide Range ◽  
Food Quality And Safety

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

scholarly journals Isolation and characterization of staphylococcus aureus from two large-scale food poisoning outbreaks in Vietnam

2020 ◽  
pp. 139-147
Author(s):  
Lam Quoc Hung ◽  
◽  
Huong Minh Nguyen ◽  
Ta Thi Yen ◽  
Le Vinh Hoa ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Production ◽  
Large Scale ◽  
Virulence Genes ◽  
Food Poisoning ◽  
Isolation And Characterization ◽  
Food Borne ◽  
Different Strains ◽  
Spa Type

In Vietnam and around the world, Staphylococcus aureus remains a major hazard of food safety and food poisoning. S. aureus is present in many places and easily contaminates food production during processing chains. In this study, we successfully isolated S. aureus strains from suspected samples of two food borne poisoning outbreaks in Ha Giang and Vinh Phuc in 2017 and 2018, respectively. The collected samples were examined for presence of staphylococcal enterotoxins (SEs) by using 3MTMTECRATM Staph Enterotoxin kit, from there all the samples were positive with SEs. Different strains of S. aureus were isolated and then confirmed by MALDI-TOF technique. Those strains then were stored in Brain heart solution with 15% glycerol until further analysis. Our results identified three STs, ST96, ST88 (spa type t7558), and ST72 (spa type t3092), were responsible for two outbreaks. Two virulence genes detected from the above strains were sea and sec. Furthermore, these strains are test for antibiotic resistance susceptibility with commonly antibiotics. Penicillin are found to be resisted by all three STs, in particularly, ST96 and ST88 are both resistant to erythromycin while ST72 is resistant to gentamicin. Taken together, our study highlights the usefulness of molecular characterization to study and monitor bacterial pathogens associated with food poisoning outbreaks in Vietnam.

scholarly journals Contribution to improve dried meat (Kilishi) quality using an adapted hygrometer

2020 ◽  
Vol 11 (1) ◽  
pp. 1-6
Author(s):  
Amadou Issoufou ◽  
Oumarou Diadie Halima ◽  
Samna Soumana Oumarou ◽  
Balla Abdourahamane
Keyword(s):  
Relative Humidity ◽  
Ambient Temperature ◽  
Food Production ◽  
Acceptable Level ◽  
Microbial Load ◽  
Production And Distribution ◽  
Distribution Chain ◽  
Natural Drying

It is a most for each actor in Niger’s food production and distribution chain bears responsibility to take the necessary steps to ensure that the products placed on the market do not pose a risk to the health of consumers. Traditional kilishi products in Niger have evolved from natural drying. This study was aimed to determine the relative humidity of the kilishi in contribution to improve its quality. Three varieties of kilishi (ja, fari and rumuzu) samples were analyzed, using an adapted hygrometer at ambient temperature. The results revealed that from the reading of adapted hygrometer 78±1.42% of relative humidity for the kilishi ja; 62±1.83% for kilishi rumuzu and 53±0.67% for kilishi fari. The kilishi ja level of humidity (78%) found was higher than the normal which is 60 to 65%. The relative humidity results indicated that the evaluation on the kilishi varieties was an indicator of degree of dryness leading to improve its quality. It is therefore recommended that strict aseptic measures and proper drying should be observed during the production of kilishi in order to reduce the microbial load to an acceptable level.

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