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Chen P, Huang M, Cui H, Feng L, Hayat K, Zhang X, Ho CT. Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6554-6564. [PMID: 38498924 DOI: 10.1021/acs.jafc.4c01388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/20/2024]
Abstract
Dihydromyricetin (DMY) was employed to reduce the yield of furfural derived from the Amadori rearrangement product of l-threonine and d-xylose (Thr-ARP) by trapping Thr-ARP, 3-deoxyxyosone (3-DX), and furfural to form adducts. The effect of different concentrations of DMY at different pH values and temperatures on the reduction of furfural production was studied, and the results showed that DMY could significantly reduce furfural production at higher pH (pH 5-7) and lower temperature (110 °C). Through the surface electrostatic potential analysis by Gaussian, a significant enhancement of the C6 nucleophilic ability at higher pH (pH ≥ 5) was observed on DMY with hydrogen-dissociated phenol hydroxyl. The nucleophilic ability of DMY led to its trapping of Thr-ARP, 3-DX, and furfural with the generation of the adducts DMY-Thr-ARP, DMY-3-DX, and DMY-furfural. The formation of the DMY-Thr-ARP adduct slowed the degradation of Thr-ARP, caused the decrease of the 3-DX yield, and thereby inhibited the conversion of 3-DX to furfural. Therefore, DMY-Thr-ARP was purified, and the structure was identified by nuclear magnetic resonance (NMR). The results confirmed that C6 or C8 of DMY and carbonyl carbon in Thr-ARP underwent a nucleophilic addition reaction to form the DMY-Thr-ARP adduct. In combination with the analysis results of Gaussian, most of the DMY-Thr-ARP adducts were calculated to be C6-DMY-Thr-ARP. Furthermore, the formation of DMY-furfural caused furfural consumption. The formation of the adducts also shunted the pathway of both Thr-ARP and 3-DX conversion to furfural, resulting in a decrease in the level of furfural production.
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Affiliation(s)
- Pusen Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, People's Republic of China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Linhui Feng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Yu Z, Cao M, Peng J, Wu D, Li S, Wu C, Qing L, Zhang A, Wang W, Huang M, Zhao J. Lacticaseibacillus casei T1 attenuates Helicobacter pylori-induced inflammation and gut microbiota disorders in mice. BMC Microbiol 2023; 23:39. [PMID: 36765272 PMCID: PMC9921057 DOI: 10.1186/s12866-023-02782-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 01/23/2023] [Indexed: 02/12/2023] Open
Abstract
Probiotics are defined as live microbial food elements that are beneficial to human health. Lacticaseibacillus casei T1 was considered to have potential as a bioactive ingredient in functional foods, which was isolated from kurut. Previous research by our group proved that L. casei T1 could prevent inflammatory responses caused by Helicobacter pylori. This study aimed to investigate whether treatment with L. casei T1 resulted in a suppressive effect on H. pylori-induced oxidative stress and inflammatory responses. The results showed that treatment with L. casei T1 could relieve H. pylori-induced overexpression of inflammatory cytokines in GES-1 cells. Experiments in animals suggested that taking long-term L. casei T1 could reduce oxidative stress and inflammatory cytokines and improve H. pylori-induced gastric mucosal damage. Furthermore, taking L. casei T1 could increase the relative abundance of beneficial intestinal bacterium (Lachnospiraceae and Odoribacter) of H. pylori-infected mice and help in maintaining the balance of intestinal microflora.Collectively, L. casei T1 had certain degrees of therapeutic effect against H. pylori. In the future, it combined with antibiotics for H. pylori eradication deserves further study.
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Affiliation(s)
- Zhihao Yu
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Mei Cao
- grid.54549.390000 0004 0369 4060Core Laboratory, School of Medicine, Sichuan Provincial People’s Hospital Affiliated to University of Electronic Science and Technology of China, Chengdu, 610072 People’s Republic of China
| | - Jingshan Peng
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Daoyan Wu
- grid.413458.f0000 0000 9330 9891Department of Microbiology, School of Basic Medical Sciences, Guizhou Medical University, Guiyang, 550025 People’s Republic of China
| | - Shu Li
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Chengmeng Wu
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Liting Qing
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Andong Zhang
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Wenjie Wang
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Min Huang
- Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu, 610101 People’s Republic of China
| | - Jian Zhao
- Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064, People's Republic of China.
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Okpala COR, Korzeniowska M. Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1938600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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Okpala COR, Nwobi OC, Korzeniowska M. Assessing Nigerian Butchers' Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis. Foods 2021; 10:foods10061165. [PMID: 34067411 PMCID: PMC8224574 DOI: 10.3390/foods10061165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/19/2021] [Accepted: 05/20/2021] [Indexed: 01/10/2023] Open
Abstract
In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) guides the inspection and production of beef meat and prescribes the good practices pertinent to beef products’ handling, processing, and packaging. Specifically, good hygiene practice (GHP) assures beef product safety and consumer protection, whereas good storage practice (GSP) assures the continuity of hygiene activities within the storage stages. Relevant literature about butchers’ knowledge and perception of good hygiene and storage practices within Nigeria slaughterhouses remains scant. This current study, therefore, assessed butchers’ knowledge and perception of good hygiene and storage practices through a cattle slaughterhouse case analysis. The selected cattle slaughterhouse serves the increasingly thriving Nsukka beef market in Enugu State, Nigeria. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included a total of 30 questions. The results showed that the butchers were male (Freq. = 100%, n = 50), acquired their knowledge informally (Freq. = 88%, n = 44), were largely with more than 5 years of slaughterhouse experience (Freq. = 82%, n = 41), and were strongly (p < 0.0001) familiar with good hygiene (Freq. = 96%, n = 48) and storage (Freq. = 98%, n = 49) practices. The butchers provided examples that demonstrated knowledge and perception aspects of GHP and GSP. The perception aspects of GHP and GSP were correlated more, compared to knowledge and knowledge versus perception. Very conscious of their knowledge and perception of good hygiene and storage practices, the butchers herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety.
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Affiliation(s)
- Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
- Correspondence:
| | - Obichukwu Chisom Nwobi
- Department of Veterinary Public Health and Preventive Medicine, University of Nigeria Nsukka, 410001 Nsukka, Nigeria;
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
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How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10124150] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food authenticity, traceability and provenance are emerging issues of major concern for consumers, industries and regulatory bodies worldwide. In addition, both food safety and security are an intrinsic component of food quality where the above issues are key in modern traceability and management systems. It has been reported that substitution of a high-quality species by less expensive ones might be a frequent practice in seafood products such as fish and shellfish. In this type of products, the source (e.g., origin) and identification of the species are complex. Although different countries have implemented strict regulations and labelling protocols, these issues still are of concern. This article briefly reviews some of the most recent applications of vibrational spectroscopy (near and mid infrared, Raman) combined with chemometrics to target some of these issues in the seafood and fish industries.
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Xie X, Huang L, Li J(J, Zhu H. Generational Differences in Perceptions of Food Health/Risk and Attitudes toward Organic Food and Game Meat: The Case of the COVID-19 Crisis in China. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E3148. [PMID: 32366016 PMCID: PMC7246561 DOI: 10.3390/ijerph17093148] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 11/16/2022]
Abstract
In December 2019, a novel laboratory-confirmed coronavirus (2019-nCoV) infection, which has caused clusters of severe illnesses, was first reported in Wuhan, the capital of Hubei province, China. This foodborne illness, which reportedly most likely originated in a seafood market where wild animals are sold illegally, has transmitted among humans through close contact, across the world. The aim of this study is to explore health/risk perceptions of and attitudes toward healthy/risky food in the immediate context of food crisis. More specifically, by using the data collected from 1008 respondents in January 2020, the time when China was hit hard by the "Corona Virus Disease 2019" (COVID-19), this study investigates the overall and different generational respondents' health/risk perceptions of and attitudes toward organic food and game meat. The results reveal that, firstly, based on their food health and risk perceptions of healthy and risky food, the respondents' general attitudes are positive toward organic food but relatively negative toward game meat. Secondly, older generations have a more positive attitude and are more committed to organic food. Younger generations' attitude toward game meat is more negative whereas older generations attach more importance to it because of its nutritional and medicinal values. In addition, this research also indicates that the COVID-19 crisis influences the respondents' perceptions of and attitudes toward organic food and game meat consumption. However, the likelihood of its impact on older generations' future change in diets is smaller, which implies that older generations' food beliefs are more stable.
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Affiliation(s)
- Xiaoru Xie
- Division of Geography and Tourism, Department of Earth and Environmental Sciences, Katholieke Universiteit Leuven, 3000 Leuven, Belgium;
| | - Liman Huang
- School of Tourism Management, South China Normal University, Guangzhou 510006, China;
| | - Jun (Justin) Li
- School of Tourism Management, South China Normal University, Guangzhou 510006, China;
- Southern Marine Science and Engineering Guangdong Laboratory, Zhuhai 519000, China
| | - Hong Zhu
- Southern Marine Science and Engineering Guangdong Laboratory, Zhuhai 519000, China
- School of Geographical Sciences, Guangzhou University, Guangzhou 510006, China
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Bezek K, Nipič D, Torkar KG, Oder M, Dražić G, Abram A, Žibert J, Raspor P, Bohinc K. Biofouling of stainless steel surfaces by four common pathogens: the effects of glucose concentration, temperature and surface roughness. BIOFOULING 2019; 35:273-283. [PMID: 31025585 DOI: 10.1080/08927014.2019.1575959] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2018] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 06/09/2023]
Abstract
There is a wide range of factors affecting bacterial adhesion and biofilm formation. However, in both food processing and medical settings, it is very hard to obtain suitably controlled conditions so that the factors that reduce surface colonisation and biofouling can be studied. The aim of this study was to evaluate the effect of glucose concentration, temperature and stainless steel (SS) surface roughness on biofouling by four common pathogens (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and L. monocytogenes). Among the tested variables, the untreated SS surface (3C) was shown to be fouled more than 3D polished, brushed or electropolished SS surfaces. Although an array of parameters influenced biofouling, the most promising control measure was the influence of low temperature (4 °C) that reduced biofouling even in the case of the psychrophilic Listeria monocytogenes. The study findings could significantly contribute to the prevention of SS surface contamination and consequential biofouling by food and healthcare associated pathogens.
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Affiliation(s)
- Katja Bezek
- a Faculty of Health Sciences , University of Primorska , Izola , Slovenia
| | - Damjan Nipič
- b Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Karmen Godič Torkar
- b Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Martina Oder
- b Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Goran Dražić
- c Department of materials chemistry, National Institute of Chemistry , Ljubljana , Slovenia
| | - Anže Abram
- d Department for nanostructured materials, Jozef Stefan Institute , Ljubljana , Slovenia
| | - Janez Žibert
- b Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Peter Raspor
- e Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Ljubljana , Slovenia
| | - Klemen Bohinc
- b Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
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Kunadu APH, Aboagye EF, Colecraft EK, Otoo GE, Adjei MYB, Acquaah E, Afrifa-Anane E, Amissah JGN. Low Consumption of Indigenous Fresh Dairy Products in Ghana Attributed to Poor Hygienic Quality. J Food Prot 2019; 82:276-286. [PMID: 30682266 DOI: 10.4315/0362-028x.jfp-18-146] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This cross-sectional study was aimed at assessing consumer perceptions and microbiological quality of the fresh cow's milk products available in selected dairying communities in Ghana. Twenty-six focus groups (FGs) were conducted to understand the perceptions on barriers and facilitators to dairy consumption. These included six FGs for lactating mothers and five FGs for each of the following categories: pregnant women, women of reproductive age with children younger than 5 years, not pregnant and nonlactating women, and males. A separate quantitative survey followed and included 176 women of reproductive age (18 to 49 years) and 90 males (18 to 59 years) from 15 dairying communities in the Greater Accra, Eastern, and Central regions of Ghana. Also, 120 locally sourced fresh milk products were assessed for counts of total coliforms, fecal coliforms, and Enterococcus spp., and presence of pathogenic Streptococcus spp. , Escherichia coli, and Klebsiella pneumoniae by using standard microbiological methods. Fecal coliforms in dairy products, such as brukina, wagashi, and yogurt exceeded the specified limit of 10 CFU/mL, while the prevalence of E. coli and K. pneumoniae were 70 and 65%, respectively. Generally, respondents perceived indigenous dairy as unsafe. These perceptions were formed on the basis of visual cues of environmental and personal hygiene. Of the indigenous milk products consumed, brukina, a fermented milk and millet gruel (33%) and wagashie, a soft unfermented cheese (29%), were the most popular. However, only 19% of wagashie and 21% of brukina consumers believed these products were safe. Consistently, the odds of consuming a particular milk product was significantly higher if the consumer believed it was safe. Poor sanitation and unhygienic processing of otherwise healthy but perishable indigenous milk products has justifiably fueled the mistrust of consumers and may hinder potential intervention efforts to increase milk production and consumption in Ghana.
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Affiliation(s)
| | - Eurydice F Aboagye
- 1 Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Esi K Colecraft
- 1 Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Gloria E Otoo
- 1 Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Maame Y B Adjei
- 1 Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Ezekiel Acquaah
- 2 Office of Research Innovation and Development, University of Ghana, Legon, Accra, Ghana
| | - Ernest Afrifa-Anane
- 3 Regional Institute for Population Studies, University of Ghana, Legon, Accra, Ghana
| | - Joris G N Amissah
- 4 Department of Family and Consumer Sciences, University of Ghana, Legon, Accra, Ghana (ORCID: http://orcid.org/0000-0001-8758-0420 [A.P.-H.K.])
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Siddh MM, Soni G, Jain R, Sharma MK. Structural model of perishable food supply chain quality (PFSCQ) to improve sustainable organizational performance. BENCHMARKING-AN INTERNATIONAL JOURNAL 2018. [DOI: 10.1108/bij-01-2017-0003] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
PurposeThe purpose of this paper is to examine the concept of perishable food supply chain quality (PFSCQ) and to suggest a structural model that counts the influence of PFSCQ practices on organizational sustainable performance.Design/methodology/approachOn the basis of comprehensive literature review, PFSCQ highly significant practices were examined and designated. These practices were classified into four dimensions: upstream quality (supplier quality), downstream quality (customer focus), internal quality (process and logistics quality) and support practices (top management leadership and commitment to quality, quality of human resource, quality of information and supply chain integration). The measurement instrument of organizational sustainable performance was also build on, containing three aspects: economic, environmental and social performance.FindingsAn inventive conceptual model that specifies a comprehensive image cover up core dimensions of PFSCQ and various aspects of organizational sustainable performance was suggested. This conceptual model can be used as “a directive” for theory developing and measurement instrument development of PFSCQ practices and organizational sustainable performance. More prominently, on the road to achieving additional insight, an extensive structural model that makes out direct and indirect relationships between PFSCQ practices and organizational sustainable performance was also developed. Practitioners can apply this model as “a path plan” for implementing PFSCQ practices to improve organizational sustainable performance.Originality/valueThe integration of quality and supply chain even now remains inadequate in the literature. Consequently, it is required to have a more focused approach in assessing quality issues inside the upstream, internal and downstream of the supply chain. This study concentrates on the practices which make better quality aspects of the supply chain, known as PFSCQ practices. Suggested research models in this paper contribute to conceptual frameworks for theory building in PFSCQ and sustainable organizational performance. It is also expected that this research can suggest a useful direction for determining and implementing PFSCQ practices as well as make possible further studies in this arena.
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Santos A, Cardoso MF, Costa JMCD, Gomes-Neves E. Meat Safety: An Evaluation of Portuguese Butcher Shops. J Food Prot 2017; 80:1159-1166. [PMID: 28604175 DOI: 10.4315/0362-028x.jfp-16-440] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
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.
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Affiliation(s)
- Ana Santos
- 1 Pathology and Molecular Genetics Ph.D. Programme, Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira No. 228, 4050-313 Porto, Portugal (ORCID: http://orcid.org/0000-0003-2932-7261 [A.S.]).,2 Vetdiagnos, Diagnóstico Veterinário Limitada, Cantanhede, Parque Tecnológico de Cantanhede, Núcleo 04, Lote 4A, 3060-197 Cantanhede, Portugal
| | - Margarida Fonseca Cardoso
- 3 Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal.,4 Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal
| | - José M Correia da Costa
- 5 Department of Infectious Disease, National Institute of Health, Dr. Ricardo Jorge, Porto, Portugal, Rua Alexandre Herculano no. 321, 4000-055 Porto, Portugal; and.,6 Centre for the Study of Animal Science (ICETA), University of Porto, Rua D Manuel II, Apartado 55142, 4051-401 Porto, Portugal
| | - Eduarda Gomes-Neves
- 3 Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal.,6 Centre for the Study of Animal Science (ICETA), University of Porto, Rua D Manuel II, Apartado 55142, 4051-401 Porto, Portugal
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11
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Raspor P, Jevšnik M, Ambrožič M. Food Safety Systems. Food Saf (Tokyo) 2016. [DOI: 10.1007/978-3-319-39253-0_1] [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] Open
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12
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Behrens JH, Vedovato GM, Cervato-Mancuso AM, Bastos DH. Social representations of safety in food services. Food Res Int 2015; 74:324-328. [DOI: 10.1016/j.foodres.2015.05.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 05/07/2015] [Accepted: 05/08/2015] [Indexed: 10/23/2022]
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13
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Matias JCDO, Fonseca JMJ, Barata IG, Brojo FMRP. HACCP and OHS: Can each one help improve the other in the catering sector? Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery. POL J FOOD NUTR SCI 2012. [DOI: 10.2478/v10222-012-0057-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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15
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Broner S, Torner N, Dominguez A, Martínez A, Godoy P. Sociodemographic inequalities and outbreaks of foodborne diseases: An ecologic study. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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