Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

Assessment of prerequisite programs implementation at food packaging manufacturing companies and hygiene status of food packaging in a developing country: Cross-sectional study

Food packaging has a critical role in all food types and along the food chain from product preservation to transportation, distribution, storage, retailing, and end-use. However, it can become a source of contamination and transfer of microorganisms to the packed food when its hygienic status is not well maintained. The aim of this study was to evaluate the Prerequisite programs (PRPs) implementation in 5 food packaging companies across Mount Lebanon through on-site inspections and to assess the compliance of contact surfaces, employee hands and packaging materials to microbiological specifications. Following on-site inspection, none of the companies achieved a full total score of 100% and scores ranged from 25 to 62%. Regarding the assessment of hygienic status of contact surfaces, non-conforming results (acceptable limit ≤0.6 log colony forming units (CFU)/cm2) were observed in 50% (5/10) of the surfaces for total viable count (TVC). For the employee hands, none of the hand swab samples (10/10) was conforming for TVC that was present in all samples above the acceptable limit. Highest and lowest reported values were 4.4 and 1.7 log CFU/hands respectively. For packaging samples collected during on-site inspections, TVC and yeasts and molds were detected in 20% (2/10) of the samples. However, the samples collected from the retail market, had higher contamination rates of 95% (19/20) and 65% (13/20) for TVC and yeasts and molds, respectively. As for Enterobacteriaceae, it was not detected in all tested contact surfaces, employees' hands, and packaging samples. PRPs assessment and related verification activities showed the need for companies to strengthen their hygienic programs and highlighted the importance of food safety management systems (FSMS) implementation not only in food companies but also in food packaging companies. Additionally, the effectiveness of PRPs implementation should be assessed on planned routine basis.

Homeopathic Products as a Complementary Dietary Additive for Pigs in their Growing and Finishing Phases

BACKGROUND

Homeopathic products (HP) have been proposed for the prevention of disease and as a complementary dietary additive in pig farming, with resulting improved performance and quality of life of the animals and with benefits for food safety. The aim of this study was to assess the addition of HP to pig feed and its effects on growth performance, dietary protein utilization, nutrient digestibility, meat quality, and economic feasibility.

METHODS

A total of 80 male pigs, body weight 32.8±2.3kg, were allocated in a randomized design, with two treatments of 10 replications and four animals per experimental unit. Treatments were composed of a control diet (CD) or CD+HP (Finalvitaplus+Figotonus, 1.1kg/ton feed of each product). The outcome measures used were growth performance (body weight gain) and feed efficiency (body weight gain per unit of feed consumed), efficiency of dietary protein utilization (blood urea nitrogen), nutrient digestibility (apparent digestibility coefficient and apparent nutrient digestibility), meat quality (including pH, temperature, color, liquid loss by cooking and thawing, intramuscular fat and meat tenderness), and economic feasibility (cost of the diets).

RESULTS

There was no effect (p >0.05) of treatments on growth performance of the pigs, though the group that received HP showed an 8.93% greater feed efficiency than the control group (p=0.077). The animals in the control group had a 14.37% higher blood urea nitrogen concentration in the finishing I phase (70-100kg body weight) compared with those fed HP (p=0.028), indicating lower protein utilization in the controls. There was comparative improvement in digestibility coefficient and in nutrient digestibility in pigs fed HP in the growing-finishing phase (p <0.05). There was no differential effect of treatments on meat quality or economic feasibility (p >0.05).

CONCLUSION

The addition of HP to the diet of growing-finishing pigs produced some improvement in their dietary protein utilization, nutrient digestibility and feed efficiency, though it did not affect their growth performance, meat quality or economic feasibility.

Dairy Farm Management Information Systems

Nowadays, different types of farm management information systems (FMIS) are being used in practice in several sectors of farming, such as dairy, arable, fruits, vegetables, and meat farming. The goal of this research is to identify, evaluate, and synthesize existing FMISs in the Dutch dairy sector and present the state–of–the–art. We performed a multivocal literature review (MLR) to find sources both in scientific and grey literature. A grey literature search was adopted because most of the FMISs were not reported in the scientific literature. To support and improve the effectiveness of the MLR process, an online survey was first sent to Dutch dairy farmers to identify the FMISs that are being used in practice. With the help of the MLR process, we identified 50 FMISs used by Dutch dairy farmers. We identified 33 features of these FMISs and listed the advantages and disadvantages of the FMISs.

The Effect of Food Sustainability and the Food Safety Climate on the Job Stress, Job Satisfaction and Job Commitment of Kitchen Staff

Background: The food safety climate within an organization represents the job environment that affects the safe management of food and reveals the characteristics of employees. This study aimed to help establish a food safety climate in hotel kitchens that would reduce job stress and increase job satisfaction and employee engagement. Methods: This study was conducted with 570 chefs in 12 five-star hotels in South Korea using a questionnaire-based survey. A total of 570 questionnaires were distributed; 504 usable responses were used in the empirical analysis. Results: The results of this study are summarized as follows. First, among the food safety climate factors perceived by hotel chefs, leadership, resources and communication affect job stress. Second, all five factors of the food safety climate affect the job satisfaction of hotel chefs. Among these factors, leadership, responsibility and communication have positive effects on job satisfaction, while risk awareness and resources have negative effects. Third, the leadership and resources of the food safety climate have positive effects on job commitment. (4) Conclusions: This study has useful recommendations for the service industry, especially the hotel industry, for better human resource management, emphasizing food sustainability in kitchen staff job performance enhancement.

A bibliometric analysis of food safety governance research from 1999 to 2019

Although the number of food governance-related studies increased rapidly in the recent decade, the current academic research still lacked systematic integration of food safety governance. To clarify the development trends of research therein, this study summarized research articles concerning food safety governance by the Web of Science Core Collection. An in-depth bibliometric analysis was then conducted through CiteSpace to summarize the current characters and hot spots of food safety governance research, and predicted future research trends. Results showed that food safety governance was multidisciplinary, which included environmental science, food science, economics, and agriculture. The United States had the largest number of relevant articles, and Wageningen University was the most influential scientific research institution. Among all the journals in this field, Food Policy ranked the first in publication volume and co-citation frequency. The development of food safety governance research was divided into three processes, namely the separate formulation of the standards for public and private sectors, the joint implementation of these standards, and co-governance by multiple sectors. The most popular research hot spots in this field were food safety policy integration and public-private partnership of food safety governance. Lower- and middle-income countries focused more on food supply and food system design, and regrettably not on food safety. Higher-income countries cared more about food safety and food nutrition. Besides, researchers of higher-income countries also concentrated on consumers' voices in participating in food safety governance. Food safety co-governance, online food governance, the willingness to buy safe food, and food safety governance under pandemics were considered as future research directions.

Glässer’s disease in swine from Northeastern Brazil

ABSTRACT: Glässer’s disease is an important infectious disorder of swine caused by Haemophilus parasuis. Although well recognized in most regions of Brazil, outbreaks of Glässer’s disease have not been described in Northeastern region. For this reason, three municipalities of the Pernambuco State were visited in order to identify histories of high mortality in growing and finishing pigs. The main clinical signs consisted of dry cough, apathy, fever, anorexia, paresis, muscle tremors, motor incoordination, seizures leading to high mortality rates. Nine pigs were necropsied, and fragments of the nervous system, organs of the abdominal and thoracic cavities were collected for histological analysis. In addition, lung and brain fragments were used for DNA extraction and molecular testing by real-time Polymerase Chain Reaction (PCR). Grossly, the main lesions consisted of petechial hemorrhages or ecchymosis on the skin of the face, abdomen, forelimbs, and hind limbs. The main severe lesions consisted of hydropericardium, hemopericardium, fibrinous pericarditis and pleuropneumonia. Microscopically, pericarditis, epicarditis and subepicardial myocarditis, followed by a moderate to severe multifocal pleuropneumonia, fibrinosuppurative and necrotizing were the most frequent lesions observed. Real-time PCR amplified H. parasuis infB gene in all samples analyzed, confirming the presence of this etiologic agent.

Feeding fiction: Fraud vulnerability in the food service industry

This study examines fraud vulnerability in the food service industry; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector situation. The 15 food service operators rated high vulnerability for 40% of the fraud indicators. This is considerably more than food manufacturers, wholesalers and retailers did previously. In particular, more opportunities and fewer controls were noted. Overall fraud vulnerability was more determined by the type of food service operator than by the type of food product. Casual dining restaurants appeared most vulnerable, followed by fine dining restaurants. Mass caterers seemed the least vulnerable operators, because they had more adequate food fraud controls in place. Considering its high vulnerability, reinforcement of mitigation measures in the food service industry is urgently recommended.

INVESTIGATION OF SAFETY AND QUALITY PARAMETERS OF GRANULATED FILLERS

Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base. There were studied quality parameters of granulated fillers that are structured systems of the ball-like form with diameter (3…7)·10-3 m and are characterized with a plastic, a bit crumbling consistence. Granules may be used as fillers for milk and sour-milk products, cheeses, ice-cream, dessert products, confectionary ones, beverages, salads, culinary floury products. The organoleptic quality evaluation of the products was realized by the descriptive (qualitative) method and by the profile analysis one (quantitative). Each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated by quality, intensity and manifestation order. A characteristic of organoleptic parameters with intensity scales of separate signs is presented as profile diagrams. The complex organoleptic index that is 4.89…4.95 points has been determined. Basic physical-chemical properties of the new products were studied. It has been determined, that the content of main nutritive substances in the composition of fillers is: proteins 3.4…7.2 %, lipids – 2.5…6.5 %, total carbohydrates 7.8…13.2 %, mineral substances 0.25…1.12 %, that allow to pose fillers as products with the high food value. Safety parameters of the granulated fillers were studied – microbiological and toxicological ones, and also the content of mycotoxins and antibiotics. It has been proved, that the new products fully correspond to established norms by these parameters. The study of microbiological indices of the new products has proved the content of viable lactate bacteria in the fillers in amount 3·108…1·107 CFU in 1 g of a product and the absence of the pathogenic and conventionally pathogenic microflora. The expert evaluation of safety of the granulated fillers as to the content of food supplements in their composition allows to make a conclusion about the correspondence of the developed products to international legislative requirements. It has been proved, that the storage term of new products is 90 days at temperature 1…6 °С and relative air humidity no more 75 %.

Meat Safety: An Evaluation of Portuguese Butcher Shops

Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.

The spread model of food safety risk under the supply-demand disturbance

In this paper, based on the imbalance of the supply-demand relationship of food, we design a spreading model of food safety risk, which is about from food producers to consumers in the food supply chain. We use theoretical analysis and numerical simulation to describe the supply-demand relationship and government supervision behaviors’ influence on the risk spread of food safety and the behaviors of the food producers and the food retailers. We also analyze the influence of the awareness of consumer rights protection and the level of legal protection of consumer rights on the risk spread of food safety. This model contributes to the explicit investigation of the influence relationship among supply-demand factors, the regulation behavioral choice of government, the behavioral choice of food supply chain members and food safety risk spread. And this paper provides a new viewpoint for considering food safety risk spread in the food supply chain, which has a great reference for food safety management.

Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda

BACKGROUND

This study investigates the level of design and operation of food safety management systems (FSMS) of farmers and export traders in Kenya and Uganda. FSMS diagnostic tools developed for the fresh produce chain were used to assess the levels of context riskiness, FSMS activities and system output in primary production (n = 60) and trade (n = 60). High-risk context characteristics combined with basic FSMS are expected to increase the risk on unsafe produce.

RESULTS

In Uganda both farmers and export traders of hot peppers operate in a high- to moderate-risk context but have basic FSMS and low systems output. In Kenya, both farmers and export traders of green beans operate in a low- to moderate-risk context. The farmers have average performing FSMS, whereas export trade companies showed more advanced FSMS and system output scores ranging from satisfactory to good.

CONCLUSION

Large retailers supplying the EU premium market play a crucial role in demanding compliance with strict voluntary food safety standards, which was reflected in the more advanced FSMS and good system output in Kenya, especially traders. In Kenya, a clear shift in more fit-for-purpose FSMS and higher system output was noticed between farms and trade companies. In the case of Uganda, traders commonly supply to the less demanding EU wholesale markets such as ethnic specialty shops. They only have to comply with the legal phytosanitary and pesticide residue requirements for export activities, which apparently resulted in basic FSMS and low system output present with both farmers and traders. © 2015 Society of Chemical Industry.

Assessing the status of food safety management systems for fresh produce production in East Africa: evidence from certified green bean farms in Kenya and noncertified hot pepper farms in Uganda

The farms of fresh produce farmers are major sources of food contamination by microbiological organisms and chemical pesticides. In view of their choice for farming practices, producers are influenced by food safety requirements. This study analyzes the role of food safety standard certification toward the maturity of food safety management systems (FSMS) in the primary production of fresh produce. Kenya and Uganda are two East African countries that export green beans and hot peppers, respectively, to the European Union but have contrasting features in terms of agricultural practices and certification status. In the fresh produce chain, a diagnostic instrument for primary production was used to assess context factors, core control and assurance activities, and system output to measure the performance of FSMS for certified green bean farms in Kenya and noncertified hot pepper farms in Uganda. Overall, our findings show that in Uganda, noncertified hot pepper farms revealed only a "basic level of control and assurance" activities in their FSMS, which was not satisfactory, because no insight into potential pesticide microbial contamination was presented by these farmers. On the other hand, certified green bean farms in Kenya had an "average level of control and assurance," providing insight into the delivered food safety and quality by the farmers. Farm size did not impact the maturity level of FSMS. This study confirms the role played by food safety standard certification toward the maturity of FSMS implemented in developing countries and demonstrates the possibility of Ugandan farms to upgrade agricultural practices in the fresh produce sector.