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Mansour AM, Nossair MA, Soliman FS, Tawfik RG, Elekhnawy E, Al-Kuraishy HM, Batiha GES, Mahmoud MH, Alexiou A, Shawky MM. Escherichia coli isolates from meat and abattoirs environment in Egypt: molecular characterization and control by nanosilver particles. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1751-1762. [PMID: 37535931 DOI: 10.1080/09603123.2023.2243828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Accepted: 07/29/2023] [Indexed: 08/05/2023]
Abstract
Three hundred samples, including meat from the slaughtered carcass and water, air samples, and swabs from the floor, wall, and employees' hands, were collected from five municipal abattoirs spread across several Egyptian provinces. The Escherichia coli was isolated from floor swabs, meat, air, wall, hand, and water samples. Serotyping of the recovered isolates clarified the presence of various serotypes, including enterohemorrhagic serotypes (O111: H4, O128: H2, and O127: H6) and enterotoxigenic serotypes (O44: H18 and O125: H21). The isolates were resistant to cefotaxime (100%), amoxiclav (80%), then rifampin (66.7%). The stx1 gene, stx2 gene, eaeA gene, blaCMY2 gene and iss gene were detected in 10-80 % of the isolates. Nanosilver (AgNPs) showed that 12.5 ppm was the lowest concentration that prevented bacterial growth. It was observed that 12% of workers wore a clean white coat, only 24% washed their hands between activities during work, only 14% used soap for hand washing, and 42% utilized the same knife for meat and its offal.
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Affiliation(s)
- Alaa M Mansour
- Department of Animal Hygiene and Zoonosis, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - Mohamed A Nossair
- Department of Animal Hygiene and Zoonosis, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - Faten S Soliman
- Department of Animal Hygiene and Zoonosis, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - Rasha Gomaa Tawfik
- Department of Microbiology, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - Engy Elekhnawy
- Pharmaceutical Microbiology Department, Faculty of Pharmacy, Tanta University, Tanta, Egypt
| | - Hayder M Al-Kuraishy
- Department of Clinical Pharmacology and Medicine, College of Medicine, ALmustansiriyia University, M.B.ch.b, FRCP, Bagdad, Iraq
| | - Gaber El-Saber Batiha
- Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt
| | - Mohamed H Mahmoud
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Athanasios Alexiou
- Department of Science and Engineering, Novel Global Community Educational Foundation, Hebersham, Australia
- AFNP Med, Wien, Austria
| | - Michael M Shawky
- Department of Food Hygiene, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
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Siddiky A, Mollick K, Aktarujjaman M, Islam F, Mamun MA, Roy N. Determinants of food safety knowledge and practices among food handlers in Bangladesh: An institution-based cross-sectional study. Heliyon 2024; 10:e25970. [PMID: 38384511 PMCID: PMC10878943 DOI: 10.1016/j.heliyon.2024.e25970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 12/23/2023] [Accepted: 02/06/2024] [Indexed: 02/23/2024] Open
Abstract
The engagement of a large number of people in big-scale cooking raises the danger of food contamination due to incorrect handling, whether deliberate or unintentional. Contamination during large-scale production poses a serious hazard to consumer health and has significant financial implications for a nation. This study aimed to investigate the food safety knowledge and practices of institutional food handlers in Bangladesh, considering the growing concern surrounding this issue and the lack of available information on foodborne illnesses related to institutions. In addition, the study aimed to determine the factors influencing both knowledge and practices. A cross-sectional study was conducted from June to September 2022, involving 408 institutional food handlers. The sample size was determined using Cochran's formula, and data was collected through purposive sampling. The participants were interviewed in person and completed a pilot-tested questionnaire. A multiple linear regression analysis was conducted to determine the factors related to food safety knowledge and practices. The majority of participants were female (71.3%) and aged between 26 and 35 (mean age 34.53 ± 9.06 years). They were most knowledgeable about hand hygiene and food separation but lacked knowledge about foodborne pathogens and food storage. Thawing food at room temperature was the most inappropriate practice (86%). The mean scores for knowledge and practice were found to be 16.11 ± 2.76 on a 26-point scale (61%), and 9.59 ± 2.07 on a 15-point scale (64%), respectively. Rural food handlers, those with higher education, working more than 10 h per day, and being familiar with HACCP, had higher knowledge. Food handlers aged 18 to 25, with higher income, working in private institutions, having food safety authority knowledge, actively engaging in food safety training, working more than 10 h per day, and having a positive health perception, had better food safety practices.The results of this study reinforce the notion that institutional food handlers would benefit from enhanced exposure to food safety interventions, active participation in training sessions, and strict adherence to food hygiene regulations in their food handling knowledge and practices.
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Affiliation(s)
- Aysha Siddiky
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
| | - Kakali Mollick
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
| | - Md. Aktarujjaman
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
| | - Farhadul Islam
- Dept. of Biochemistry and Molecular Biology, University of Rajshahi, Bangladesh
| | - Mohammed A. Mamun
- CHINTA Research Bangladesh, Dhaka, Bangladesh
- Department of Public Health and Informatics, Jahangirnagar University, Dhaka, Bangladesh
| | - Nitai Roy
- Department of Biochemistry and Food Analysis, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
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Lee JC, Neonaki M, Alexopoulos A, Varzakas T. Case Studies of Small-Medium Food Enterprises around the World: Major Constraints and Benefits from the Implementation of Food Safety Management Systems. Foods 2023; 12:3218. [PMID: 37685151 PMCID: PMC10486654 DOI: 10.3390/foods12173218] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/13/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Global food safety and security are key principles to be followed in the context of the implementation of food safety management systems. The objective of this paper is to assess the contemporary developments of Food Safety Management System standards (FSMS) worldwide and to identify the primary constraints and advantages associated with their implementation by small and medium-sized enterprises across different regions. The effectiveness of these systems has also been evaluated. 116 case studies have been employed across developing and developed regions worldwide across 27 primary food sectors. After the implementation of FSMS, there was a significant increase in the percentage of companies that have implemented the international FSMS, both in developed (16.7% to 63.9%) and developing countries (26.6% to 48.1%). Certification has also increased from 34.2% to 59.6% in the total sample, namely from 33.3% to 61.1% in developed countries and from 34.6% to 59.0% in developing countries. There was a significant increase in medium vs. small company size (57.1% to 62.3%, p = 0.046), only in developing countries. Food safety culture and manager leadership implementation were increased to over 80% after FSMS implementation in both developed and developing countries (p < 0.001). Training, resources, and technology adequacy were also increased in all companies (p < 0.001).
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Affiliation(s)
| | - Marina Neonaki
- Department Food Science and Technology, University of the Peloponnese, GR24100 Kalamata, Greece;
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, GR68200 Orestiada, Greece;
| | - Theodoros Varzakas
- Department Food Science and Technology, University of the Peloponnese, GR24100 Kalamata, Greece;
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Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia. Heliyon 2023; 9:e13042. [PMID: 36793973 PMCID: PMC9922917 DOI: 10.1016/j.heliyon.2023.e13042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 01/22/2023] Open
Abstract
In Saudi Arabia, tourism is becoming increasingly popular, and forms an essential element of Vision 2030. Accordingly, food service establishments (FSEs) including hotels, ordinary restaurants, heritage restaurants and productive families (i.e., home-based catering) provide heritage cuisine to tourists. This study aimed to assess the authenticity and safety risks associated with the production of heritage food dishes in different FSEs. An online questionnaire was administered in Saudi Arabia, and a total of 85 culinary professionals from different FSEs responded. The culinary professionals were requested to provide opinions on the frequency of food safety and authenticity risk situations at their FSEs, using a five-point Likert scale. The results indicate that most food safety risk situations occur less frequently in hotels because of strict food safety management systems. In contrast, food safety risk situations are more frequent in ordinary and heritage restaurants, particularly in the absence of personal hygiene requirements. In productive families, most food safety risk situations occur because there are no control systems or inspections. Authenticity risks occur less frequently in productive families and heritage restaurants than in other FSEs. Hotels often/always face authenticity risk situations, such as cooking of heritage dishes by non-Saudi culinary professionals and the use of modern equipment. Ordinary restaurants face the highest risk, mostly because of the limited knowledge and skills of the cooks. Overall, this study provides the first insight into the occurrence of possible safety and authenticity risk situations during the preparation of heritage dishes; this information may contribute to improve the production of safe and authentic heritage dishes in the hospitality industry for tourists and local people.
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Assessment of Hygienic Practices in Beef Cattle Slaughterhouses and Retail Shops in Bishoftu, Ethiopia: Implications for Public Health. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18052729. [PMID: 33800319 PMCID: PMC7967449 DOI: 10.3390/ijerph18052729] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/24/2021] [Accepted: 03/04/2021] [Indexed: 11/17/2022]
Abstract
Understanding the potential drivers of microbial meat contamination along the entire meat supply chain is needed to identify targets for interventions to reduce the number of meatborne bacterial outbreaks. We assessed the hygienic practices in cattle slaughterhouses (28 employees) and retail shops (127 employees) through face-to-face interviews and direct personal observations. At the slaughterhouses, stunning, de-hiding and evisceration in vertical position, carcass washing and separate storage of offal were the identified good practices. Lack of hot water baths, absence of a chilling room, infrequent hand washing, insufficiently trained staff and irregular medical check-up were practices that lead to unhygienic handling of carcasses. At the retail shops, cleaning equipment using soap and hot water (81%), storing unsold meat in refrigerators (92%), concrete floors and white painted walls and ceilings were good practices. Adjacently displaying offal and meat (39%), lack of a cold chain, wrapping meat with plastic bags and newspapers, using a plastic or wooden cutting board (57%), infrequent washing of equipment and floors, and inadequately trained employees were practices that could result in unhygienic handling of beef. Our study identified unhygienic practices both at the slaughterhouses and retail shops that can predispose the public to meatborne infections, which could be improved through training and implementation of quality control systems.
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Yang M, Liu X, Luo Y, Pearlstein AJ, Wang S, Dillow H, Reed K, Jia Z, Sharma A, Zhou B, Pearlstein D, Yu H, Zhang B. Machine learning-enabled non-destructive paper chromogenic array detection of multiplexed viable pathogens on food. NATURE FOOD 2021; 2:110-117. [PMID: 37117406 DOI: 10.1038/s43016-021-00229-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Accepted: 01/18/2021] [Indexed: 04/30/2023]
Abstract
Fast and simultaneous identification of multiple viable pathogens on food is critical to public health. Here we report a pathogen identification system using a paper chromogenic array (PCA) enabled by machine learning. The PCA consists of a paper substrate impregnated with 23 chromogenic dyes and dye combinations, which undergo colour changes on exposure to volatile organic compounds emitted by pathogens of interest. These colour changes are digitized and used to train a multi-layer neural network (NN), endowing it with high-accuracy (91-95%) strain-specific pathogen identification and quantification capabilities. The trained PCA-NN system can distinguish between viable Escherichia coli, E. coli O157:H7 and other viable pathogens, and can simultaneously identify both E. coli O157:H7 and Listeria monocytogenes on fresh-cut romaine lettuce, which represents a realistic and complex environment. This approach has the potential to advance non-destructive pathogen detection and identification on food, without enrichment, culturing, incubation or other sample preparation steps.
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Affiliation(s)
- Manyun Yang
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Xiaobo Liu
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Yaguang Luo
- Environmental Microbial and Food Safety Lab, US Department of Agriculture, Agriculture Research Service, Beltsville, MD, USA.
| | - Arne J Pearlstein
- Department of Mechanical Science and Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Shilong Wang
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, USA
| | - Hayden Dillow
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Kevin Reed
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Zhen Jia
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Arnav Sharma
- Department of Biological Sciences, University of Connecticut, Farmington, CT, USA
| | - Bin Zhou
- Environmental Microbial and Food Safety Lab, US Department of Agriculture, Agriculture Research Service, Beltsville, MD, USA
| | - Dan Pearlstein
- Environmental Microbial and Food Safety Lab, US Department of Agriculture, Agriculture Research Service, Beltsville, MD, USA
| | - Hengyong Yu
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, USA
| | - Boce Zhang
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA.
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Kharub M. Integrating the HACCP and SPC for hazard control and process improvement: a case of pharmaceutical industry. INTERNATIONAL JOURNAL OF PHARMACEUTICAL AND HEALTHCARE MARKETING 2020. [DOI: 10.1108/ijphm-11-2019-0073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this study is to integrate two well-established frameworks with an aim to reduce the unwanted rejection rate recurring in the drug production process in pharmaceutical industries. The effectiveness of an integrated framework has been demonstrated by a real-time case study in a complex industrial environment, providing a platform for quality tools application in the pharmaceutical industry.
Design/methodology/approach
The hazard analysis and critical control points (HACCP) provided a basic framework for hazard analysis and its blending with statistical process control (SPC) aided in data-driven decision-making. The extensive brainstorming and Pareto analysis helped to identify potential critical-to-quality characteristics followed by SPC, x¯ and R charts, histograms and Cp and Cpk analysis to spot the critical control point. The fishbone diagram led to the extraction of the leading cause behind the identified problem. Then, based on recommended corrective actions, control limits were adjusted and the process was brought into control. Finally, a product-based cost analysis is also performed to illustrate the financial impact resulting from the proposed method’s successful implementation.
Findings
The integrated framework is applied to a drug production process which has a higher rejection rate (3%) because of the non-conformities. Based on Pareto analysis, potential failure causes were classified and prioritised as inappropriate composition (2.54%), packaging (0.35%), out-of-specification (0.069%), equipment failure (0.022%), input materials (0.018%) and miscellaneous (0.002%). It is found that 84% of the total rejection rate is contributed by inappropriate composition. After taking corrective actions, it is observed that the proposed method has helped to reduce the process rejection rate significantly (2.54-0.82%). In the monetary terms, 2.50% decline per unit costs is noted in this case study work. The proposed integrated framework’s success is further motivating other pharmaceutical industries to implement and expand it to other processes.
Originality/value
The case study is an attempt to contribute to the existing literature of quality management in pharmaceutical industries. In particular, it is a novel example to introduce the simple and user-friendly SPC tool into well-established HACCP framework to enhance its effectiveness in hazard identification. The case study results motivate managers to adopt quality techniques for achieving a higher quality standard and operational excellence.
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Chen X, Voigt T. Implementation of the Manufacturing Execution System in the food and beverage industry. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109932] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Puertas R, Marti L, Garcia-Alvarez-Coque JM. Food Supply without Risk: Multicriteria Analysis of Institutional Conditions of Exporters. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17103432. [PMID: 32423089 PMCID: PMC7277195 DOI: 10.3390/ijerph17103432] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/07/2020] [Accepted: 05/12/2020] [Indexed: 11/16/2022]
Abstract
International trade in food knows no borders, hence the need for prevention systems to avoid the consumption of products that are harmful to health. This paper proposes the use of multicriteria risk prevention tools that consider the socioeconomic and institutional conditions of food exporters. We propose the use of three decision-making methods—Technique for Order Preference by Similarity to the Ideal Solution (TOPSIS), Elimination et Choix Traduisant la Realité (ELECTRE), and Cross-Efficiency (CE)—to establish a ranking of countries that export cereals to the European Union, based on structural criteria related to the detection of potential associated risks (notifications, food quality, corruption, environmental sustainability in agriculture, and logistics). In addition, the analysis examines whether the wealth and institutional capacity of supplier countries influence their position in the ranking. The research was carried out biannually over the period from 2012–2016, allowing an assessment to be made of the possible stability of the markets. The results reveal that suppliers’ rankings based exclusively on aspects related to food risk differ from importers’ actual choices determined by micro/macroeconomic features (price, production volume, and economic growth). The rankings obtained by the three proposed methods are not the same, but present certain similarities, with the ability to discern countries according to their level of food risk. The proposed methodology can be applied to support sourcing strategies. In the future, food safety considerations could have increased influence in importing decisions, which would involve further difficulties for low-income countries.
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Gizaw Z. Public health risks related to food safety issues in the food market: a systematic literature review. Environ Health Prev Med 2019; 24:68. [PMID: 31785611 PMCID: PMC6885314 DOI: 10.1186/s12199-019-0825-5] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 10/16/2019] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Food safety in the food market is one of the key areas of focus in public health, because it affects people of every age, race, gender, and income level around the world. The local and international food marketing continues to have significant impacts on food safety and health of the public. Food supply chains now cross multiple national borders which increase the internationalization of health risks. This systematic review of literature was, therefore, conducted to identify common public health risks related to food safety issues in the food market. METHODS All published and unpublished quantitative, qualitative, and mixed method studies were searched from electronic databases using a three step searching. Analytical framework was developed using the PICo (population, phenomena of interest, and context) method. The methodological quality of the included studies was assessed using mixed methods appraisal tool (MMAT) version 2018. The included full-text articles were qualitatively analyzed using emergent thematic analysis approach to identify key concepts and coded them into related non-mutually exclusive themes. We then synthesized each theme by comparing the discussion and conclusion of the included articles. Emergent themes were identified based on meticulous and systematic reading. Coding and interpreting the data were refined during analysis. RESULTS The analysis of 81 full-text articles resulted in seven common public health risks related with food safety in the food market. Microbial contamination of foods, chemical contamination of foods, food adulteration, misuse of food additives, mislabeling, genetically modified foods (GM foods), and outdated foods or foods past their use-by dates were the identified food safety-related public health risks in the food market. CONCLUSION This systematic literature review identified common food safety-related public health risks in the food market. The results imply that the local and international food marketing continues to have significant impacts on health of the public. The food market increases internationalization of health risks as the food supply chains cross multiple national borders. Therefore, effective national risk-based food control systems are essential to protect the health and safety of the public. Countries need also assure the safety and quality of their foods entering international trade and ensure that imported foods conform to national requirements.
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Affiliation(s)
- Zemichael Gizaw
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia.
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12
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Epidemiological significance of poultry litter for spreading the antibiotic-resistant strains of Escherichia coli. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s004393391600043x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Kharub M, Limon S, Sharma RK. The application of quality tools in effective implementation of HACCP. INTERNATIONAL JOURNAL OF QUALITY & RELIABILITY MANAGEMENT 2018. [DOI: 10.1108/ijqrm-11-2017-0236] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
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.
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Ricci A, Chemaly M, Davies R, Fernández Escámez PS, Girones R, Herman L, Lindqvist R, Nørrung B, Robertson L, Ru G, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlström H, Allende A, Barregård L, Jacxsens L, Koutsoumanis K, Sanaa M, Varzakas T, Baert K, Hempen M, Rizzi V, Van der Stede Y, Bolton D. Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems. EFSA J 2017; 15:e04697. [PMID: 32625423 PMCID: PMC7010028 DOI: 10.2903/j.efsa.2017.4697] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering ‘product information and customer awareness’. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop.
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Sibanyoni JJ, Tshabalala PA, Tabit FT. Food safety knowledge and awareness of food handlers in school feeding programmes in Mpumalanga, South Africa. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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16
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Parry-Hanson Kunadu A, Ofosu DB, Aboagye E, Tano-Debrah K. Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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A ‘best practice score’ for the assessment of food quality and safety management systems in fresh-cut produce sector. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Araújo TGD, Botelho RBA, Akutsu RDCCA, Araújo WMC. Conformity of food service units with legislation. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2015. [DOI: 10.1080/15428052.2015.1080643] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Gibson KE, Almeida G. Comparison of a continuous flow dipper well and a reduced water dipper well combined with ultraviolet radiation for control of microbial contamination. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Martins RB, Ferreira D, Moreira LM, Hogg T, Gestal J. Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region – Portugal. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.037] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Gomes C, Lemos G, Silva M, Hora I, Cruz A. Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety. J Food Saf 2014. [DOI: 10.1111/jfs.12116] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- C.C.B. Gomes
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rio de Janeiro 20270-021 Brazil
| | - G.F.C. Lemos
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rio de Janeiro 20270-021 Brazil
| | - M.C. Silva
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rio de Janeiro 20270-021 Brazil
| | - I.M.C. Hora
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rio de Janeiro 20270-021 Brazil
| | - A.G. Cruz
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rio de Janeiro 20270-021 Brazil
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22
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Liz Martins M, Rocha A. Evaluation of prerequisite programs implementation at schools foodservice. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.040] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Lee JH, Hwang J, Mustapha A. Popular Ethnic Foods in the United States: A Historical and Safety Perspective. Compr Rev Food Sci Food Saf 2013; 13:2-17. [DOI: 10.1111/1541-4337.12044] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2013] [Accepted: 08/19/2013] [Indexed: 10/25/2022]
Affiliation(s)
- Jee Hye Lee
- Food and Nutrition; Univ. of Ulsan; San 29 Mugeo 2-dong Nam-gu Ulsan 680-749 Republic of Korea
| | - Johye Hwang
- College of Hotel and Tourism Management; Kyung Hee Univ., 26 Kyungheedaero; Dongdaemun-gu Seoul 130-701 Republic of Korea
| | - Azlin Mustapha
- Food Science Program, 256 William Stringer Wing, Eckles Hall; Univ. of Missouri; Columbia MO 65211 U.S.A
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24
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Luning P, Chinchilla A, Jacxsens L, Kirezieva K, Rovira J. Performance of safety management systems in Spanish food service establishments in view of their context characteristics. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.040] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Rodrigues KRM, Salay E. Food safety control practices in in-house and outsourced foodservices and fresh vegetable suppliers. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.11.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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26
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Bánáti D, Lakner Z. Managerial attitudes, acceptance and efficiency of HACCP systems in Hungarian catering. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.10.054] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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27
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Garayoa R, Vitas AI, Díez-Leturia M, García-Jalón I. Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.05.021] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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A tool to diagnose context riskiness in view of food safety activities and microbiological safety output. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2010.09.009] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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30
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Gomes-Neves E, Cardoso CS, Araújo AC, Correia da Costa JM. Meat handlers training in Portugal: A survey on knowledge and practice. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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31
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32
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Asensio-Ramos M, Hernández-Borges J, Rocco A, Fanali S. Food analysis: A continuous challenge for miniaturized separation techniques. J Sep Sci 2009; 32:3764-800. [DOI: 10.1002/jssc.200900321] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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33
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34
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Luning P, Marcelis W, Rovira J, Van der Spiegel M, Uyttendaele M, Jacxsens L. Systematic assessment of core assurance activities in a company specific food safety management system. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.03.003] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Jevšnik M, Hlebec V, Raspor P. Survey of safe and hygienic practices among Slovenian sauerkraut growers. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.12.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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Nguyen-Viet H, Zinsstag J, Schertenleib R, Zurbrügg C, Obrist B, Montangero A, Surkinkul N, Koné D, Morel A, Cissé G, Koottatep T, Bonfoh B, Tanner M. Improving environmental sanitation, health, and well-being: a conceptual framework for integral interventions. ECOHEALTH 2009; 6:180-91. [PMID: 19911233 DOI: 10.1007/s10393-009-0249-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2008] [Revised: 04/09/2009] [Accepted: 04/20/2009] [Indexed: 05/25/2023]
Abstract
We introduce a conceptual framework for improving health and environmental sanitation in urban and peri-urban areas using an approach combining health, ecological, and socioeconomic and cultural assessments. The framework takes into account the three main components: i) health status, ii) physical environment, and iii) socioeconomic and cultural environment. Information on each of these three components can be obtained by using standard disciplinary methods and an innovative combination of these methods. In this way, analyses lead to extended characterization of health, ecological, and social risks while allowing the comprehensive identification of critical control points (CCPs) in relation to biomedical, epidemiological, ecological, and socioeconomic and cultural factors. The proposed concept complements the conventional CCP approach by including an actor perspective that considers vulnerability to risk and patterns of resilience. Interventions deriving from the comprehensive analysis consider biomedical, engineering, and social science perspectives, or a combination of them. By this way, the proposed framework jointly addresses health and environmental sanitation improvements, and recovery and reuse of natural resources. Moreover, interventions encompass not only technical solutions but also behavioral, social, and institutional changes which are derived from the identified resilience patterns. The interventions are assessed with regards to their potential to eliminate or reduce specific risk factors and vulnerability, enhance health status, and assure equity. The framework is conceptualized and validated for the context of urban and peri-urban settings in developing countries focusing on waste, such as excreta, wastewater, and solid waste, their influence on food quality, and their related pathogens, nutrients, and chemical pollutants.
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Affiliation(s)
- Hung Nguyen-Viet
- Department of Public Health and Epidemiology, Swiss Tropical Institute, Basel, Switzerland.
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37
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Mul MF, Koenraadt CJM. Preventing introduction and spread of Dermanyssus gallinae in poultry facilities using the HACCP method. EXPERIMENTAL & APPLIED ACAROLOGY 2009; 48:167-181. [PMID: 19221882 DOI: 10.1007/s10493-009-9250-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2008] [Accepted: 01/28/2009] [Indexed: 05/27/2023]
Abstract
Preventing the establishment of ectoparasitic poultry red mite (Dermanyssus gallinae) populations is key in ensuring welfare and egg production of laying hens and absence of allergic reactions of workers in poultry facilities. Using the Hazard Analysis and Critical Control Point method, a panel of experts identified hazards and associated risks concerning the introduction and spread of this mite in poultry facilities. Together we provide an overview of possible corrective actions that can be taken to prevent population establishment. Additionally, a checklist of the most critical control points has been devised as management tool for poultry farmers. This list was evaluated by Dutch and British poultry farmers. They found the checklist feasible and useful.
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Affiliation(s)
- Monique F Mul
- Animal Production, Animal Sciences Group of Wageningen UR, P.O. Box 65, 8200 AB, Lelystad, The Netherlands.
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38
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Luning PA, Marcelis WJ. A food quality management research methodology integrating technological and managerial theories. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2008.09.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Luning P, Bango L, Kussaga J, Rovira J, Marcelis W. Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrument. Trends Food Sci Technol 2008. [DOI: 10.1016/j.tifs.2008.03.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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41
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Abstract
Today we manage food safety through good practices at different levels of food production, distribution, and consumption. The paper analyses current good practices, parameters involved in the food safety circle along the food supply chain, and consumer dilemmas. As a result of the current situation the new approach called "Good Nutritional Practice" (GNP) is proposed to balance the food safety systems. It is shown how important it is to integrate actual the food safety solutions within GNP, which includes consumers, and is based on a model that covers subsystems from other relevant good practices (nine good practices along the food supply chain). It has been shown that present maintenance of food safety in the food supply chain can be easily broken down, because of the different kinds of barriers or a simple misunderstanding among stakeholders including consumers.
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Affiliation(s)
- P Raspor
- Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, University of Ljubljana, Ljubljana, Slovenia.
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42
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Impact of poultry slaughter house modernisation and updating of food safety management systems on the microbiological quality and safety of products. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.05.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.03.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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44
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Mitchell RE, Fraser AM, Bearon LB. Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2007; 17:9-24. [PMID: 17365076 DOI: 10.1080/09603120601124371] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Unsafe food handling practices in food service establishments are a major contributor to the transmission of food-borne illness. However, current worker education and training interventions demonstrate only modest success in changing food service worker behavior. We argue for more ecologically-oriented interventions that address both individual and contextual factors that influence safe food handling behaviors. We describe potential predisposing influences (e.g. knowledge, beliefs concerning risk of food-borne illness, perceived control, self-efficacy), enabling influences (e.g. intensity and quality of training, work pressure and pace, safety procedures and protocols, appropriate equipment) and reinforcing influences (e.g. management enforcement of policies, incentives for safe food handling, job stress and organizational justice) on worker behavior. Efforts to change food service workers' behaviors are more likely to be effective if they pay greater attention to the ecological context, address multiple influences on worker behavior, and view workers as partners in preventing food-borne illness in food service establishments.
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Affiliation(s)
- Roger E Mitchell
- Department of Psychology, North Carolina State University, Raleigh, North Carolina 27695-7650, USA.
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45
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Fuller L. Food safety: HACCP awareness and legislation. SOUTH AFRICAN JOURNAL OF CLINICAL NUTRITION 2007. [DOI: 10.1080/16070658.2007.11734123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Hering B, da Costa Proença RP, de Sousa AA, Veiros MB. Evaluation of nutritional and sensorial quality in meal production ? NSQE system. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4506.2006.00033.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Aruoma OI. The impact of food regulation on the food supply chain. Toxicology 2006; 221:119-27. [PMID: 16483706 DOI: 10.1016/j.tox.2005.12.024] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2005] [Revised: 12/08/2005] [Accepted: 12/15/2005] [Indexed: 11/28/2022]
Abstract
Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer.
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Affiliation(s)
- Okezie I Aruoma
- Faculty of Health and Social Care, London South Bank University, 103 Borough Road, London SE1 0AA, United Kingdom.
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