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Che S, Zhuge Y, Shao X, Peng X, Fu H, She Y. A fluorescence ionic probe utilizing Cu 2+ assisted competition for detecting glyphosate abused in green tea. Food Chem 2024; 447:138859. [PMID: 38479145 DOI: 10.1016/j.foodchem.2024.138859] [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: 01/17/2024] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 04/10/2024]
Abstract
Food fraud caused by the violation of glyphosate use in tea is frequently exposed, posing a potential health risk to consumers and undermining trust in food safety. In the work, an ionic fluorescent probe "[P66614] [4HQCA]-Cu2+ (PHQCA-Cu2+)" was constructed using Cu2+ and ionic liquids coordination through a competitive coordination strategy to detect glyphosate. This probe exhibited a prominent "turn-on" fluorescence response in glyphosate detection. PHQCA-Cu2+was destroyed by glyphosate with its strong coordination capability, and a new complex re-formed simultaneously between glyphosate and the Cu2+ in it, where Cu2+ served as an "invisible indicator" influencing fluorescence changes. Remarkably, PHQCA-Cu2+formed rapidly within 5 s, demonstrated exceptional sensitivity and selectivity, and satisfactory detection performance on paper strips impregnated withPHQCA-Cu2+.Importantly,PHQCA-Cu2+showed excellent recoveries in various green tea, which offered a viable method for identifying contaminated products from the supply chain quickly to enhance overall food safety surveillance.
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Affiliation(s)
- Siying Che
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yiwan Zhuge
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xinxiang Shao
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xiutan Peng
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Haiyan Fu
- College of Pharmacy, South-Central University for Nationalities, Wuhan 430074, China
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
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Burgess PR, Sunmola FT, Wertheim-Heck S. A review of supply chain quality management practices in sustainable food networks. Heliyon 2023; 9:e21179. [PMID: 37954311 PMCID: PMC10632417 DOI: 10.1016/j.heliyon.2023.e21179] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 10/15/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Supply chain quality management practices are necessary to improve processes, meet consumer quality needs, and enhance supply chain quality management performance in sustainable food networks. Food supply chain quality management and associated practices are considerably studied in global food systems, less so for alternative food networks. There are salient differences between global food systems and alternative food networks, which may reflect on the applicable supply chain quality management practices in the food systems and networks. This paper reviews the literature on supply chain quality management practices, with a focus on alternative food networks. A systematic literature review methodology is adopted, resulting in the analysis of seventy-eight papers, identifying a total of one hundred and three supply chain quality management practices. The identified supply chain quality management practices were analysed in relation to their link to a) place, production, and producer and b) link to (bio)processes. Emerging themes from the analysis are discussed, and some areas of future research were put forward.
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Affiliation(s)
- Patrick Robert Burgess
- Department of International Studies and Consultancy, Aeres University of Applied Sciences, Dronten, the Netherlands
- School of Physics, Engineering, and Computer Science, University of Hertfordshire, Hatfield, United Kingdom
| | - Funlade T. Sunmola
- School of Physics, Engineering, and Computer Science, University of Hertfordshire, Hatfield, United Kingdom
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Soon-Sinclair JM, Imathiu S, Obadina AO, Dongho Dongmo FF, Kamgain ADT, Moholisa E, Saba CKS, Walekhwa AW, Hunga H, Kussaga J. How Worried Are You about Food Fraud? A Preliminary Multi-Country Study among Consumers in Selected Sub-Saharan African Countries. Foods 2023; 12:3627. [PMID: 37835280 PMCID: PMC10572961 DOI: 10.3390/foods12193627] [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: 06/27/2023] [Revised: 08/18/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Food fraud is an old, recurring, and global threat to public health. It poses a serious threat to food security in sub-Saharan Africa (SSA). Despite the prevalence of food fraud in SSA, little is known about how food fraud is viewed by consumers. This study aims to provide an overview of consumers' concerns about food fraud in SSA. A multi-country survey was conducted in October 2022-31 January 2023, and 838 valid responses were returned. To reduce the large and correlated dataset, Principal Component Analysis (PCA) was used. Five components were derived from PCA: (i) Staple foods; (ii) Premium food and drink products; (iii) Trust in reliable sources; (iv) Trust in less reliable sources; and (v) Trust in food vendors. The findings revealed Ghanaian (mean rank = 509.47) and Nigerian (mean rank = 454.82) consumers tended to score higher on the measure of food fraud concern suggesting that they were less confident in the safety and quality of the food they consume. Demographic characteristics including age, number of children, personal and family experience of food fraud and PCA components such as 'Staple foods', 'Trust in reliable sources', and 'Trust in food vendors' significantly predicted the model. This is the first preliminary study to provide empirical findings on consumers' concerns about food fraud in SSA. Practical and policy recommendations for the region are suggested. This includes (i) modelling the AfriFoodinTegrity in West Africa across other major regions such as Central, East, and Southern Africa; (ii) establish a regional sub-Saharan Africa Rapid Alert System for Food and Feed (SSA-RASFF) platform; and (iii) food safety and food fraud reports could be incorporated into SSA-RASFF portal for information sharing.
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Affiliation(s)
- Jan Mei Soon-Sinclair
- Faculty of Allied-Health and Wellbeing, University of Central Lancashire, Preston PRI 2HE, UK
| | - Samuel Imathiu
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi 00200, Kenya;
| | - Adewale Olusegun Obadina
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta P.M.B 2240, Nigeria;
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg 2092, South Africa
| | | | - Alex Dimitri Tchuenchieu Kamgain
- Institute of Medical Research and Medicinal Plants Studies, Yaoundé 13033, Cameroon;
- Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg 2092, South Africa
| | - Ennet Moholisa
- Agricultural Research Council-Animal Production Institute, Irene 0062, South Africa;
| | - Courage Kosi Setsoafia Saba
- Department of Microbiology, Faculty of Biosciences, University for Development Studies, Tamale P.O. Box TL 1882, Ghana;
| | - Abel Wilson Walekhwa
- Infectious Diseases Epidemiology and Modelling Unit, Makerere University, Kampala P.O. Box 22418, Uganda;
| | - Henry Hunga
- Department of Land Resources Conservation, Ministry of Agriculture, Lilongwe P.O. Box 30291, Malawi;
| | - Jamal Kussaga
- Department of Food Science and Agroprocessing, School of Engineering and Technology, College of Agriculture, Sokoine University of Agriculture, Morogoro P.O. Box 3000, Tanzania;
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Soon-Sinclair JM, Nyarugwe S, Jack L. Food fraud and mitigating strategies of UK food supply chain during COVID-19. Food Control 2023; 148:109670. [PMID: 36748095 PMCID: PMC9894533 DOI: 10.1016/j.foodcont.2023.109670] [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: 12/07/2022] [Revised: 01/06/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023]
Abstract
Covid-19 had shown the vulnerability of the food supply chain and fraudsters may take advantage of the pandemic whilst the population needed a continuous supply of safe and quality food. The lack of monitoring and policing in the food supply chain may encourage fraudsters to upscale their operations. Previous studies had warned of a surge in fraudulent products due to COVID-19. This raised the question on whether food fraud had increased during the pandemic? This study aims to investigate food fraud during COVID-19 and how the food supply chain develops mitigating strategies against fraudulent activities. A mixed-method approach including survey and semi-structured interviews were conducted among UK food businesses. Two hundred and two agri-food businesses responded to the survey and 15 semi-structured interviews were conducted. The majority of the food businesses did not experience an increase of food fraud activities during COVID-19. Two thematic domains and ten sub-themes were identified from the data set. There was a heightened sense of anticipation and preparation for increased fraudulent activities during the pandemic. The main risk mitigating strategies included horizon scanning; developing and maintaining supplier relationship and assurance; understanding product characteristics, testing capabilities, conducting vulnerability assessments and training. Practical and cost-effective strategies for small and medium food businesses were recommended. This is the first empirical study on food fraud and mitigating strategies of the UK food supply chain during the pandemic. Our findings provide evidence for informing the policies and practices of the food regulatory authorities as well as best practices to protect the UK food supply chain against food fraud during exogenous shocks like COVID-19.
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Affiliation(s)
- Jan Mei Soon-Sinclair
- Faculty of Allied-Health and Wellbeing, University of Central Lancashire, Preston, PR1 2HE, UK
| | - Shingai Nyarugwe
- Faculty of Allied-Health and Wellbeing, University of Central Lancashire, Preston, PR1 2HE, UK
| | - Lisa Jack
- School of Accounting, Economics and Finance, Faculty of Business and Law, University of Portsmouth, Portsmouth, PO1 3DE, UK
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Lindley J, De Sousa E, Doubleday Z, Reis-Santos P. Innovation to limit seafood fraud post-COVID-19. REVIEWS IN FISH BIOLOGY AND FISHERIES 2022; 33:501-512. [PMID: 36593873 PMCID: PMC9797898 DOI: 10.1007/s11160-022-09747-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Accepted: 12/12/2022] [Indexed: 05/13/2023]
Abstract
Seafood is an important source of protein and micronutrients, but fishery stocks are increasingly under pressure from both legitimate and illegitimate fishing practices. Sustainable management of our oceans is a global responsibility, aligning with United Nations Sustainable Development Goal 14, Life Below Water. In a post-COVID-19 world, there is an opportunity to build back better, where locally sourced food via transparent supply chains are ever-more important. This article summarises emerging research of two innovative case studies in detecting and validating seafood provenance; and using alternative supply chains to minimise the opportunity for seafood fraud in a post-COVID-19 world.
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Affiliation(s)
- Jade Lindley
- The UWA Law School and Oceans Institute, The University of Western Australia, Crawley, WA Australia
| | - Emily De Sousa
- Seaside with Emily, Niagara on the Lake, Niagara, ON Canada
| | - Zoe Doubleday
- MARIS Lab, Future Industries Institute, University of South Australia, Mawson Lakes, SA Australia
| | - Patrick Reis-Santos
- Southern Seas Ecology Laboratories, School of Biological Sciences, The University of Adelaide, Adelaide, SA Australia
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Hassoun A, Jagtap S, Trollman H, Garcia-Garcia G, Abdullah NA, Goksen G, Bader F, Ozogul F, Barba FJ, Cropotova J, Munekata PE, Lorenzo JM. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Nasir MA, Nugroho AD, Lakner Z. Impact of the Russian–Ukrainian Conflict on Global Food Crops. Foods 2022; 11:foods11192979. [PMID: 36230055 PMCID: PMC9563949 DOI: 10.3390/foods11192979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/09/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
The Russian–Ukrainian conflict has been proven to cause significant losses of life and goods on both sides. This may have potentially impacted the agricultural sector. This study examines the impact of the conflict between Russia and Ukraine on the global food situation. We performed a descriptive analysis and literature review to answer this objective. Russia and Ukraine play essential roles in world food production and trade. However, the war has disrupted food production in Ukraine. Estimated Ukrainian wheat, soybean, and maize production in 2022–2023 fell precipitously. On the other hand, Russian production of these three food products shows positive growth during the same period. Furthermore, the global supply chain and food trade are hampered, causing an increase in the world’s food prices. From March to May 2022, the average global price of wheat, soybeans, and maize increased dramatically compared to during and before the COVID-19 pandemic. Finally, this poses a danger to global food security, particularly for low-income countries that depend heavily on food imports from both countries. Therefore, all countries must be prepared for the possibility that the Sustainable Development Goals cannot be achieved.
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Affiliation(s)
- Muh Amat Nasir
- Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Agus Dwi Nugroho
- Doctoral School of Economic and Regional Sciences, Hungarian University of Agriculture and Life Sciences, 2100 Godollo, Hungary
- Correspondence:
| | - Zoltan Lakner
- Institute of Agricultural and Food Economics, Hungarian University of Agriculture and Life Sciences, 2100 Godollo, Hungary
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