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years, food safety problems have become increasingly serious in China, and
major food safety accidents have seriously affected people’s daily lives,
having negative influences on the healthy development of the food industry and
the whole economy. Therefore, it is necessary to analyze existing problems of
food safety, further study the main cause of frequent incidents of food safety,
and propose the corresponding countermeasures. In this paper, food safety
incidents occurring from 2009 to 2013 are taken as the research objects, and
the food supply chain is divided into five links. Then comprehensive analyses
of food category are made, the main responsibility and the possible causes for
food safety accidents occurring on each food supply chain links, aiming at
analyzing the accident mechanism and proposing improvement strategies.
A case study approach was adopted to identify the innovative food safety strategies in place at one pioneering hotel that had voluntarily implemented food safety control. An investigation of food safety strategies and the reasons for their implementation in the hotel foodservice were carried out using multiple sources of data, including interviews with key decision makers in the hotel, observations of the business environment, and a review of documentation. The findings suggest that not only food control strategies but also marketing and corporate strategies are important when addressing the problems of food safety. The findings of this study also demonstrate the relationship between motivating factors and food safety strategies. Analysis of the interviews indicates that a hotel’s food safety strategies depend significantly on the attitude of senior management, the firm’s capability, and corporate image.
The change of aflatoxin
B1 (AFB1) content during must fermentation processes in different white, rosé
and red musts was investigated, using selected yeast strains of Saccharomyces
cerevisiae as starter cultures. Levels of AFB1 in must and lees were determined
by high-performance liquid chromatography (HPLC) combined with diode array
detection (DAD). Reductions of the AFB1 content between 77% - 97% were recorded
after 90 days must fermentations in the model systems, while the relative
adsorption level of AFB1 in lees was around ~0.63 in case of white wines, ~0.41
in case of rosé wines and ~0.23 in case of red wines. The results show that
even extremely high AFB1 levels do not affect the fermentation process and the
life-circle of yeast strains. The concentration of AFB1 in wine can be
controlled by using appropriate yeast strains during the alcoholic fermentation.
The aim of this
study was to assess the level of food safety practice, knowledge, behavior and
awareness among n = 205 Trinidadian students (mean age 18±) enrolled within the
education system in the Republic of Trinidad and Tobago, West Indies and to
explore the association between these variables and the demographic and
educational characteristics. To address these concerns, participants enrolled
within the secondary (high school) and tertiary (university) institutions in
Trinidad were questioned (16 questions) on food buying habits, preparation,
attitudes, behaviors, knowledge and
awareness. The data were analyzed using SPSS for descriptive, frequency
distribution and percentages. Pearson chi square tested the association between
food safety behaviors and awareness in
relation to gender, age and educational level. Findings indicated that 76%of
the students “always” washed their hands after touching raw chicken/meats and
fish, while 50% utilized separate cutting boards/knives for raw chicken/meat
and fish. Many students (68%) believed that it was “very safe” to only rinse
cutting boards used for raw chicken/meat and fish. Others (10%) believed it was
“very safe” to defrost foods outside the refrigerator, and 25% reported that it
was “safe” to leave hot foods at room temperature for more than four hours. The
level of food safety practice and behavior was higher (p < 0.05) among the
female students at the secondary school level than those at the tertiary level.
There was no difference in the median (20/45) and mode (25/45) scores for food
safety behavior between the two educational groups but the difference (p < 0.01)
was significant for awareness. Food safety practice, behavior and awareness
skills of males at the secondary level were significantly lower (p < 0.01)
than the females. These results strengthen the need for continuous educational
programs to improve food safety awareness skills of Trinidadian students.
Africans with transgenic foods and genetically modified organisms seem to have minor
repercussions in general on the use and the commercialisation of these products
on African markets and particularly in the northern sudano-sahelian zone of Cameroun.
In this line, different crops (cotton, and maize) and some commercialized
branded food products were sampled on local farms, markets and chops.
Evaluation of the presence or absence of GMO was performed using labelling
system, completed by the laboratory analysis using PCR methods combined with the
electrophoresis. Amongst all collected items, sampled cotton of varieties IRMA L484, IRMA L457 and maize varieties ATP SRY (CHC 202), ECKEBIL (CLH 103), PAN 4P-767BR, PAN
5Q-433B and PAN 6Q-445B, were found to
contain the foreign genetic material. Amongst processed commercialised brand products,
39 were found to contain genetically modified ingredients. Most were maize
(glucose and syrup) and soya (lecithin).