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Sha D, Du P, Wu L. Classification and Prediction of Food Safety Policy Tools in China Based on Machine Learning. J Food Prot 2024; 87:100276. [PMID: 38615993 DOI: 10.1016/j.jfp.2024.100276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 04/02/2024] [Accepted: 04/08/2024] [Indexed: 04/16/2024]
Abstract
Governments use policy interventions to mitigate food safety risks. Despite its crucial role, empirical studies evaluating the effectiveness of China's food safety policy tools are scarce. Drawing on a dataset encompassing 11,236 food safety policy texts from 2005 to 2021 and the incidence of problematic food products in the Eastern, Central, and Western regions of China, this study employs Latent Dirichlet Allocation (LDA) and eXtreme Gradient Boosting (XGBoost) models to facilitate the classification of policy tools and forecast the effectiveness of policy combinations. The study reveals that (1) local governments have gradually become an important supplementary maker of food safety policies, and have issued an increasing number of policy tools year by year. (2) Mandatory policy tools are predominant in number and have the highest legal hierarchy and authority levels, followed successively by guiding policy and voluntary policy tools. (3) Mandatory policy tools demonstrated the most effective intervention results, followed successively by guiding policy and voluntary policy tools. (4) The forecast analysis reveals that combinations of policies within high-growth frameworks and those driven by mandatory regulations emerge as the most effective. Therefore, the balance of policy tools in terms of type, effectiveness, and quantity, as well as their applicability in different situations, should all be taken into account.
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Affiliation(s)
- Di Sha
- School of Business, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Pei Du
- School of Business, Jiangnan University, Wuxi 214122, Jiangsu, China; Research Institute for Food Safety Risk Management, School of Business, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Linhai Wu
- School of Business, Jiangnan University, Wuxi 214122, Jiangsu, China; Research Institute for Food Safety Risk Management, School of Business, Jiangnan University, Wuxi 214122, Jiangsu, China.
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Hordyjewicz-Baran Z, Wasilewski T, Stanek-Wandzel N, Zarębska M, Seweryn A, Zajszły-Turko E. Towards the Development of a Smart Detergent with Enhanced Safety and Efficiency for Pesticide Residue Removal from Fruits and Vegetables. Chemphyschem 2024; 25:e202300824. [PMID: 38179823 DOI: 10.1002/cphc.202300824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/26/2023] [Accepted: 01/04/2024] [Indexed: 01/06/2024]
Abstract
The research focused on the development and evaluation of special detergents for washing fruits and vegetables, with the primary emphasis on removing pesticide residues. The research aimed to improve food safety and meet consumer preferences for effective cleaning of food products. Using the cloud point characteristic of non-ionic surfactants, a 'smart' detergent was developed to adapt to typical washing conditions. Optimization of the detergent system composition was conducted and the properties of the surfactant system in relation to the cloud point were investigated to highlight the importance of precise control over detergent behavior in response to temperature changes. The physicochemical properties study of the model washing baths included surface tension, aggregate size, solubilization properties, and foaming ability. A model detergent, tailored for both cleaning efficacy and safety against the skin, was developed. Washing efficacy tests demonstrated the superior ability of the designed detergent to remove pesticide residues, eliminating consumer concerns and promoting healthier and safer food consumption. The conducted research paves the way for innovative and safe detergents for washing fruits and vegetables, thereby increasing food safety and consumer satisfaction.
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Affiliation(s)
- Zofia Hordyjewicz-Baran
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Energetykow 9, 47-225, Kedzierzyn-Kozle, Poland
| | - Tomasz Wasilewski
- Department of Industrial Chemistry, Faculty of Chemical Engineering and Commodity Science, University of Radom, Chrobrego 27, 26-600, Radom, Poland
| | - Natalia Stanek-Wandzel
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Energetykow 9, 47-225, Kedzierzyn-Kozle, Poland
| | - Magdalena Zarębska
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Energetykow 9, 47-225, Kedzierzyn-Kozle, Poland
| | - Artur Seweryn
- Department of Industrial Chemistry, Faculty of Chemical Engineering and Commodity Science, University of Radom, Chrobrego 27, 26-600, Radom, Poland
| | - Ewa Zajszły-Turko
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Energetykow 9, 47-225, Kedzierzyn-Kozle, Poland
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Ibraheem Shelash Al-Hawary S, Omar Bali A, Askar S, Lafta HA, Jawad Kadhim Z, Kholdorov B, Riadi Y, Solanki R, ismaeel kadhem Q, Fakri Mustafa Y. Recent advances in nanomaterials-based electrochemical and optical sensing approaches for detection of food dyes in food samples: A comprehensive overview. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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Isanovic S, Constantinides SV, Frongillo EA, Bhandari S, Samin S, Kenney E, Wertheim-Heck S, Nordhagen S, Holdsworth M, Dominguez-Salas P, Ambikapathi R, Laar A, Patil CL, Kulkarni B, Bukachi SA, Ngutu M, Blake CE. How Perspectives on Food Safety of Vendors and Consumers Translate into Food-Choice Behaviors in 6 African and Asian Countries. Curr Dev Nutr 2023; 7:100015. [PMID: 37181131 PMCID: PMC10100931 DOI: 10.1016/j.cdnut.2022.100015] [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: 06/22/2022] [Revised: 10/30/2022] [Accepted: 11/22/2022] [Indexed: 12/24/2022] Open
Abstract
Background Consumption of unsafe foods increases morbidity and mortality and is currently an issue, particularly in low- and middle-income countries. Policy actions to ensure food safety are dominated by mitigation of biological and chemical hazards through supply-side risk management, lessening the degree to which consumer perspectives of food safety are considered. Objectives This study aimed to provide an in-depth understanding, from vendor and consumer perspectives, of how food-safety concerns of consumers translate into their subsequent food-choice behaviors in 6 diverse low- and middle-income countries. Methods Six Drivers of Food Choice projects (2016-2022) provided transcripts from 17 focus group discussions and 343 interviews conducted in Ghana, Guinea, India, Kenya, Tanzania, and Vietnam. Qualitative thematic analysis was used to identify emerging themes important to food safety. Results The analysis suggests that consumers constructed meaning about food safety through personal lived experience and social influences. Community and family members contributed knowledge about food safety. Concerns about food safety were influenced by reputations of and relationships with food vendors. Consumers' mistrust of food vendors was amplified by purposeful adulteration or unsafe selling practices and new methods used to produce food. Moreover, consumers were reassured of food safety by positive relationships with vendors; meals cooked at home; implementation of policies and following regulations; vendor adherence to environmental sanitation and food-hygiene practices; cleanliness of vendors' appearance; and vendors' or producers' agency to use risk mitigation strategies in production, processing, and distribution of food. Conclusions Consumers integrated their meanings, knowledge, and concerns about food safety to achieve assurance about the safety of their foods when making food-choice decisions. The success of food-safety policies hinges on consideration of consumers' food-safety concerns in their design and implementation, alongside actions to reduce risk in food supply.
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Affiliation(s)
- Sejla Isanovic
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Shilpa V. Constantinides
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Edward A. Frongillo
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Shiva Bhandari
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Sharraf Samin
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Emma Kenney
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Sigrid Wertheim-Heck
- Environmental Policy Group, Department of Social Sciences, Wageningen University, Wageningen, the Netherlands
| | | | - Michelle Holdsworth
- Montpellier Interdisciplinary Center on Sustainable Agri-food Systems, University of Montpellier, French Agricultural Research Centre for International Development, International Center for Advanced Mediterranean Agronomic Studies, Mediterranean Agronomic Institute of Montpellier, French National Institute for Agricultural Research, Institut Agro, French National Research Institute for Sustainable Development, Montpellier, France
| | - Paula Dominguez-Salas
- Natural Resources Institute, University of Greenwich, London, United Kingdom
- International Livestock Research Institute, Nairobi, Kenya
| | - Ramya Ambikapathi
- Department of Public Health, Purdue University, West Lafayette, IN, USA
- Department of Global Development, Cornell University, Ithaca, NY, USA
| | - Amos Laar
- University of Ghana, Department of Population, Family and Reproductive Health, School of Public Health, Accra, Ghana
| | - Crystal L. Patil
- Department of Human Development Nursing Science, University of Illinois–Chicago, Chicago, IL, USA
| | - Bharati Kulkarni
- Division of Reproductive Biology, Maternal and Child Health and Nutrition, Indian Council of Medical Research, V. Ramalingaswami Bhawan, New Delhi, India
| | - Salome A. Bukachi
- Institute of Anthropology, Gender and African Studies, University of Nairobi, Nairobi, Kenya
| | - Mariah Ngutu
- Institute of Anthropology, Gender and African Studies, University of Nairobi, Nairobi, Kenya
| | - Christine E. Blake
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
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Phulkerd S. Strengthening Governance and Institutional Capacity at the Nutrition-Food Supply Policy Nexus Comment on "What Opportunities Exist for Making the Food Supply Nutrition Friendly? A Policy Space Analysis in Mexico". Int J Health Policy Manag 2022; 11:3133-3136. [PMID: 35964160 PMCID: PMC10105188 DOI: 10.34172/ijhpm.2022.7325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/03/2022] [Indexed: 11/09/2022] Open
Abstract
Cervantes et al have provided an insightful addition to the policy literature by identifying the contextual, political, and policy factors that create constraints and opportunities for putting nutrition at the center of the food supply chain policy process. This commentary discusses important elements and features when aiming for reconciling nutrition goals and food supply policy, provides some examples of the salience of nutrition of non-health policies in countries with different income levels, and argues for improving governance for better nutrition outcomes and inspiring institutional interest and idea of food supply policy actors around population nutrition. Cervantes et al highlight the political context that favors nutrition outcomes, nutrition advocacy in the public agenda, and multisectoral mechanisms which can keep the nutrition objective moving forward in the food supply sector. However, a wider view on governance and institutional capacity is needed, recognizing government action by multiple sectors, with diverse sets of actors. The expanded understanding of nutrition, which includes considering nutrition as an emerging facet of food systems, by policy actors is needed. Enhancing discourse involving nutrition and food supply actors is important in order to appeal to the wider public and opinion leaders across the political spectrum. Accomplishing this also requires political will and an advocacy movement, especially by civil society and grassroots movements.
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Affiliation(s)
- Sirinya Phulkerd
- Institute for Population and Social Research, Mahidol University, Nakhon Pathom, Thailand
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Rodrigues JPB, Liberal Â, Petropoulos SA, Ferreira ICFR, Oliveira MBPP, Fernandes Â, Barros L. Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review. Molecules 2022; 27:molecules27165200. [PMID: 36014439 PMCID: PMC9412510 DOI: 10.3390/molecules27165200] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/02/2022] [Accepted: 08/10/2022] [Indexed: 11/30/2022] Open
Abstract
Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.
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Affiliation(s)
- Joana P. B. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Spyridon A. Petropoulos
- Laboratory of Vegetable Production, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 384 46 Volos, Greece
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
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Lee J, Pelto GH, Nordhagen S. Beliefs, values, and sociocultural patterns related to food safety in low- and middle-income countries: A synthesis of the descriptive ethnographic literature. Appetite 2022; 178:106265. [PMID: 35932969 DOI: 10.1016/j.appet.2022.106265] [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: 02/21/2022] [Revised: 07/29/2022] [Accepted: 07/30/2022] [Indexed: 11/28/2022]
Abstract
Foodborne disease is intimately connected to nutrition and causes considerable harm to health and economic wellbeing. Consumers play a key role in food safety, making it essential to understand the motivations, beliefs, and practices that shape their decisions. Ethnographic research methods are well suited to understanding such topics but have rarely been applied to food safety. This paper presents an evidence synthesis of ethnographic studies, with an emphasis on food safety beliefs, values, and related socio-cultural information, and a focus on consumers' purchasing behaviors. Vendor perspectives are also briefly considered. Key findings include the importance of trust, strategies to reduce risk, the effects of economic status and gender, and broader cultural concepts about foods that influence food purchasing. The synthesis demonstrates that there are numerous social and cultural factors that influence decision making related to food safety, offering insights for the design of interventions to reduce exposure to foodborne disease and improve nutrition.
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Affiliation(s)
- James Lee
- Global Alliance for Improved Nutrition (GAIN), Geneva, Switzerland.
| | | | - Stella Nordhagen
- Global Alliance for Improved Nutrition (GAIN), Geneva, Switzerland.
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Durazzo A, Lucarini M. Editorial: Databases and Nutrition. Front Nutr 2022; 9:853600. [PMID: 35369092 PMCID: PMC8971543 DOI: 10.3389/fnut.2022.853600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 01/31/2022] [Indexed: 11/13/2022] Open
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Nordhagen S, Lee J, Onuigbo-Chatta N, Okoruwa A, Monterrosa E, Lambertini E, Pelto GH. What Is Safe and How Much Does It Matter? Food Vendors' and Consumers' Views on Food Safety in Urban Nigeria. Foods 2022; 11:225. [PMID: 35053957 PMCID: PMC8774326 DOI: 10.3390/foods11020225] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 01/27/2023] Open
Abstract
This study examines the food safety beliefs of vendors and consumers in a mid-sized Nigerian city using data from in-depth interviews and cognitive mapping techniques drawn from ethnography. We examine vendors' and consumers' perspectives on which foods are safe, which are not, and why; the place of foodborne illness among other health concerns and motivators of food choice; and how salient food safety is as a concern for vendors. The main perceived causes of unsafe food were found to be chemicals and insects; while bacterial illnesses were widely mentioned as a cause of gastrointestinal symptoms, these were not necessarily linked to food in consumers' minds. Respondents agreed strongly that certain foods (e.g., cowpea, beef, green leafy vegetables, and local rice) were less safe than others. The importance of food safety as a choice motivator among consumers varies depending on framing: when asked directly, it was prominent and closely related to visible cleanliness, but concerns about food safety competed in consumers' minds against other salient motivators of food and vendor choice, such as price. Most vendors did not see food safety, cleanliness, or hygiene as a key trait of a successful vendor, and just over half of vendors had any concern about the safety of their food. In conclusion, we note the implications for intervention designs, particularly the need to build upon consumers' and vendors' current beliefs and practices related to food safety in order to make foodborne disease prevention a more salient concern in food choice.
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Affiliation(s)
- Stella Nordhagen
- Global Alliance for Improved Nutrition (GAIN), 1202 Geneva, Switzerland;
| | - James Lee
- Independent Researcher, Toronto, ON M6G 2K4, Canada;
| | - Nwando Onuigbo-Chatta
- Global Alliance for Improved Nutrition (GAIN), Abuja 900103, Nigeria; (N.O.-C.); (A.O.)
| | - Augustine Okoruwa
- Global Alliance for Improved Nutrition (GAIN), Abuja 900103, Nigeria; (N.O.-C.); (A.O.)
| | - Eva Monterrosa
- Global Alliance for Improved Nutrition (GAIN), 1202 Geneva, Switzerland;
| | | | - Gretel H. Pelto
- College of Human Ecology, Cornell University, Ithaca, NY 14850, USA;
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