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Psomatakis M, Papadimitriou K, Souliotis A, Drosinos EH, Papadopoulos G. Food Safety and Management System Audits in Food Retail Chain Stores in Greece. Foods 2024; 13:457. [PMID: 38338591 PMCID: PMC10855910 DOI: 10.3390/foods13030457] [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: 12/05/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
The present study aimed to assess the performance of food safety management systems in food retail stores via audits to reveal potential areas of improvement and to find out possible corrective actions to suggest to the top management. Two cycles of on-site audits took place in 106 stores to assess the requirements and hygiene conditions. After the first cycle of audits, improvements were suggested to the top management, and a second cycle of audits took place after a reasonable time. In the checklist, we recorded the temperatures of retail refrigerators and the scores from the inspection of hygiene and HACCP documentation. In the A' audit, the percentage of stores that had higher temperatures than the critical limits was equal to 51%, and those temperatures occurred in the refrigerators for salads, followed by the refrigerators for deli meat, yogurts and desserts. In the B' audit, only the refrigerators for salads exhibited percentages that were statistically significant lower (p-value < 0.05), and the stores were improved after the audit. High percentages of high-scoring stores were observed in the A' and B' audit in the inspection of HACCP documentation, although there was not a statistically significant improvement observed (p-value > 0.05). In the hygiene inspection, statistically significant improvement with 95% confidence appeared for "Refrigerator's products appearance", "Storage cleanliness", and "Grocery shelf cleanliness". The highest number of non-conformities without statistically significant improvement was found for "Checking temperatures of the receiving products" and "Labeling of fruit store products", with the percentages being lower than 15% in both of the audit cycles. Many employees of the stores did not check and record the temperatures of receiving products from suppliers. In addition, the storage of spoiled products beneath fresh products for selling in the same refrigerator is not a good practice. Greater efforts must be made by top management and employees to maintain and distribute food products in the best and safest possible hygiene conditions.
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Affiliation(s)
- Michalis Psomatakis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.P.); (E.H.D.)
| | - Konstantinos Papadimitriou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.P.); (E.H.D.)
| | - Andreas Souliotis
- Department of Nutrition and Dietetics, Harokopio University of Athens, 17676 Athens, Greece;
| | - Eleftherios H. Drosinos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.P.); (E.H.D.)
| | - Georgios Papadopoulos
- Institute for Design and Analysis of Experiments, University Research Center, Agricultural University of Athens, 11855 Athens, Greece;
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2
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Wang X, Xu Y, Liang M, Gao J, Wang J, Chen S, Cheng J. Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods. Foods 2022; 11:foods11131971. [PMID: 35804786 PMCID: PMC9265750 DOI: 10.3390/foods11131971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 02/05/2023] Open
Abstract
In China, food has become safer over the past five years, especially commonly consumed foods. Food supervision sampling has played an important role in improving food safety. However, consumer acceptance of the results of food safety supervision have not kept pace. Communicating actual food safety risks to consumers and improving the public trust in food safety supervision sampling inspection has become an important issue. This study focused on food safety surveillance sampling of commonly consumed foods. In total, 4408 adult consumers were surveyed between August and October 2021. Structural equation modeling was performed for data analysis. This study found significant differences along gender lines and across different cities and levels of education with respect to evaluating competence trust and care trust on food supervision sampling inspection. This study identified the public’s competence trust, care trust, and perception of food safety as factors that significantly affect one’s attitude toward supervision sampling inspection. Care trust showed a more pronounced effect on trust enhancement than competence trust. The present study also provides some practical measures for food safety supervisors to improve public trust in the national food inspection. Specifically, the sampling process should be open and transparent.
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Affiliation(s)
- Xiaocheng Wang
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
- School of Public Health, Shanxi Medical University, Taiyuan 030001, China
| | - Yanbo Xu
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Miaomiao Liang
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Jian Gao
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Jing Wang
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
| | - Si Chen
- China National Center for Food Safety Risk Assessment, Risk Communication Division, Beijing 100020, China
- Correspondence: (S.C.); (J.C.)
| | - Jingmin Cheng
- School of Management, Shanxi Medical University, Taiyuan 030001, China; (X.W.); (Y.X.); (M.L.); (J.G.); (J.W.)
- Correspondence: (S.C.); (J.C.)
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3
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Chen H, Chen Y, Yang H, Hsu K, Zhou M, Chen C, Chuang P. Implementation of food safety management systems that comply with
ISO
22000:2018 and
HACCP
: A case study of a postpartum diet enterprise in Taiwan. J Food Saf 2022. [DOI: 10.1111/jfs.12965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hsinjung Chen
- Department of Food Science and Biotechnology National Chung Hsing University Taichung City Taiwan
- Department of Nutrition China Medical University Taichung City Taiwan
- Department of Food Science and Technology Central Taiwan University of Science and Technology Taichung City Taiwan
| | - Yi‐Jyuan Chen
- Department of Food Science and Biotechnology National Chung Hsing University Taichung City Taiwan
| | - Hui‐Ting Yang
- Department of Food Safety Taipei Medical University Taipei City Taiwan
| | - Kuo‐Chiang Hsu
- Department of Nutrition China Medical University Taichung City Taiwan
| | - Minyi Zhou
- Department of Obstetrics and Gynecology The First People’s Hospital of Loudi Loudi China
| | - Chin‐Shuh Chen
- Department of Food Science and Biotechnology National Chung Hsing University Taichung City Taiwan
| | - Pei‐Ting Chuang
- Institute of Food Safety and Risk Management, National Taiwan Ocean University Keelung City Taiwan
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4
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Liu C, Yao K, Ren D, Xiao Y. Prevalence and characterization of Salmonella from meat in slaughterhouses in Hangzhou, China. Int J Food Microbiol 2022; 371:109649. [DOI: 10.1016/j.ijfoodmicro.2022.109649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 03/10/2022] [Accepted: 03/24/2022] [Indexed: 10/18/2022]
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5
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Frankish EJ, Phan-Thien KY, Ross T, McConchie R, Luning PA, Bozkurt H. Performance assessment of food safety management systems in Australian apple packhouses in view of microbial control. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Zhang H, Sun C, Huang L, Si H. Does Government Intervention Ensure Food Safety? Evidence from China. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18073645. [PMID: 33807436 PMCID: PMC8037975 DOI: 10.3390/ijerph18073645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/23/2021] [Accepted: 03/29/2021] [Indexed: 11/16/2022]
Abstract
Food safety is related to public health, social welfare, and human survival, all of which are important and pressing areas of concern all over the world. The government plays an increasingly important role in the supervision of food safety. The role of the government, however, is also controversial. Using provincial panel data of China from 2005 to 2015, the present study intends to shed light on the associations between government intervention and food safety performance under two scenarios of local government—competition and noncompetition. This will be accomplished through an exploratory spatial data analysis and a spatial econometric model. The results reveal negative associations between food safety performance and government intervention without considering local government competition. As was also observed, government intervention not only inhibits the improvement of food safety in the region, but also has a negative spatial spillover effect on food safety in neighboring provinces. This is the result after considering government competition, thus, showing the competitive strategic interaction of the “race to the bottom”. Further analysis reveals that, if geographically similar regions are selected as reference objects, the food safety performance of each province will have a stronger tendency to compete for the better. If regions with similar economic development levels are selected as reference objects, food safety performance will have a stronger tendency to compete for the worse. This work provides new evidence for the relationships between government intervention and food safety, and, also, proposes some insightful implications for policymakers for governing food safety.
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Affiliation(s)
- Hongfeng Zhang
- School of Public Administration and Policy, Shandong University of Finance and Economics, Jinan 250014, China;
| | - Chengyun Sun
- School of Economics, Shandong University of Finance and Economics, Jinan 250014, China; (C.S.); (L.H.)
| | - Lu Huang
- School of Economics, Shandong University of Finance and Economics, Jinan 250014, China; (C.S.); (L.H.)
| | - Hongyun Si
- School of Public Administration and Policy, Shandong University of Finance and Economics, Jinan 250014, China;
- Correspondence:
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Agüeria DA, Libonatti C, Civit D. Cleaning and disinfection programmes in food establishments: a literature review on verification procedures. J Appl Microbiol 2020; 131:23-35. [PMID: 33300256 DOI: 10.1111/jam.14962] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/27/2020] [Accepted: 12/03/2020] [Indexed: 01/01/2023]
Abstract
In food establishments, cleaning and disinfection programmes contribute to provide the environmental conditions that are necessary for the production of safe and healthy food. Compliance with validated programmes is evaluated through verification activities, in order to establish, through objective evidence, if they are implemented as they were written and if they are effective, achieving continuous improvement of the sanitation programmes. In accordance with the specific guidelines of each country, food companies set up their technical specifications and develop their own cleaning and disinfection programmes. Depending on the analytical method used, one of the main challenges was to establish a reasonable limit of acceptability according to the impact that each surface has on the safety and hygiene of the food that is prepared. This review was focused on the procedures implemented to verify the cleaning and disinfection programmes in food establishments. In particular, this study examines the methodologies used (audits and analytical methods), sites for the collection of samples, acceptance criteria and main findings. The results of the analysed studies constitute a scientific basis for designing or improving sanitation procedures and their verification in food companies, and also provide relevant information for food safety authorities.
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Affiliation(s)
- D A Agüeria
- Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - C Libonatti
- Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - D Civit
- Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
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Association of Internet Use with Attitudes Toward Food Safety in China: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16214162. [PMID: 31661944 PMCID: PMC6862109 DOI: 10.3390/ijerph16214162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 10/20/2019] [Accepted: 10/25/2019] [Indexed: 12/01/2022]
Abstract
A growing body of research has shown that people’s attitudes toward food safety is affected by their availability and accessibility to food risk information. In the digital era, the Internet has become the most important channel for information acquisition. However, empirical evidence related to the impact of Internet use on people’s attitudes towards food safety is inadequate. In this study, by employing the Chinese Social Survey for 2013 and 2015, we have investigated the current situation of food safety perceptions and evaluations among Chinese residents and the association between Internet use and individuals’ food safety evaluations. Empirical results indicate that there is a significant negative correlation between Internet use and people’s food safety evaluation in China. Furthermore, heterogeneity analysis shows that Internet use has a stronger negative correlation with food safety evaluation for those lacking rational judgment regarding Internet information. Specifically, the negative correlation between Internet use and food safety evaluations is more obvious among rural residents, young people, and less educated residents. Finally, propensity score matching (PSM) is applied to conduct a robustness check. This paper provides new evidence for studies on the relationship between Internet use and an individuals’ food safety cognition, as well as additional policy enlightenment for food safety risk management in the digital age.
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9
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Wang J, Hu Q, Li P, Fang Y, Yang W, Ma N, Pei F. Comparison of three different lipid removal cleanup techniques prior to the analysis of sulfonamide drug residues in porcine tissues. Food Sci Nutr 2019; 7:3006-3016. [PMID: 31572594 PMCID: PMC6766571 DOI: 10.1002/fsn3.1158] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/20/2019] [Accepted: 06/25/2019] [Indexed: 11/10/2022] Open
Abstract
A number of 17 sulfonamides (SNs) determination in porcine tissues using two new materials including Enhanced Matrix Removal for Lipid (EMR-L) and Oasis PRiME hydrophilic-lipophilic balance (HLB), and the conventional liquid-liquid extraction with n-hexane (LLE) sample preparation methods were evaluated and compared. Samples were extracted uniformly with acidified acetonitrile and cleaned up by the three sample preparation methods, and then, analytes were further separated by ultrahigh-performance liquid chromatography (UHPLC) and detected by a triple quadrupole mass spectrometry (MS/MS) or a quadrupole-time-of-flight tandem mass spectrometry (Q-TOF/MS). The results showed that the matrix effects from the EMR-L and HLB were significantly lower than that from LLE, suggesting that these two new materials are superior to n-hexane in the precipitation of proteins and the adsorption of lipids. Moreover, the recoveries of 17 SNs were quantified by the matrix-matched calibration curve at spiked level of 5, 10, and 20 μg/kg, and 97.0% of the results satisfied method validation requirements. The samples cleaned up by EMR-L and HLB achieved the highest average recovery in liver and kidney with high moisture content, and muscle which is high in fat, respectively. In addition, Q-TOF/MS could play a good role in aided verification based on the result of repeated validation test. In summary, either combination of approaches could be used to achieve monitoring purposes; it is still worthwhile to adopt a specific sample preparation method and MS detector for the quantification in a specific matrix.
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Affiliation(s)
- Jie Wang
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Qiuhui Hu
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Peng Li
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Yong Fang
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Wenjian Yang
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Ning Ma
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Fei Pei
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
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10
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Challenges and difficulties in the implementation of a food safety management system in Thailand: A survey of BRC certified food productions. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Hou M, Liu D, Xu X, Zhou G, Li C. Effect of postmortem aging time on flavor profile of stewed pork rib broth. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479859] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Miaomiao Hou
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Dongmei Liu
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinglian Xu
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Guanghong Zhou
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Chunbao Li
- Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China
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12
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Njage PMK, Opiyo B, Wangoh J, Wambui J. Scale of production and implementation of food safety programs influence the performance of current food safety management systems: Case of dairy processors. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Wang J, Yue H, Zhou Z. An improved traceability system for food quality assurance and evaluation based on fuzzy classification and neural network. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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