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Search Results: 1 - 10 of 9214 matches for " food safety "
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A Research on Mechanisms and Countermeasures of the Food Safety Incidents Occurring on Food Supply Chain  [PDF]
Yongsheng Liu, Qingnan Zhang, Qingqing Li
Journal of Service Science and Management (JSSM) , 2014, DOI: 10.4236/jssm.2014.74030
Abstract:

In recent 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.

An Empirical Study on Aflatoxin Occurrence in Nuts Consumed in Tehran, Iran 2013  [PDF]
Mohammad Rezaei, Fereshteh Karimi, Mahdi Parviz, Ali Asghar Behzadi, Morteza Javadzadeh, Issa Mohammadpourfard, Reza Ali Fallahzadeh, Hasan Mohammadi Aghamirlou, Ali Akbar Malekirad
Health (Health) , 2014, DOI: 10.4236/health.2014.68084
Abstract: By definition, “aflaxions” refer to a group of chemically toxic fungal metabolites, which are generated by specific species of genus Aspergillus. The species flourish on some of raw foods. This research is an attempt to assess aflatoxin contamination in nuts (Fig, Almond, Hazelnut, Walnut, Pistachio and Sunflower) available in Tehran city market in 2013. The assessments were done using ELISA method. To this end, 200 samples including Fig (n = 30), Almond (n = 25), Hazelnut (n = 25), Walnut (n = 40), Pistachio (n = 40), Sunflower (n = 40) were collected and analyzed regarding contamination with aflatoxin. The result of the tests was positive for 96.5% (193 samples) with total average concentration of 1.68 μg/kg (0 - 6 μg/kg). Moreover, in 6% (12 samples) of the cases, contamination exceeded the EU limits (4 μg/kg), while 100% of the samples met the legal limits of National Standard of Iran (15 μg/kg). In spite of contamination of majority of the cases, none was at hazardous level as the condition for growth of mycotoxin fungus or antioxidant activity in the nut was not suitable in Tehran (humidity level).
Study of the Role of NGO in Strengthening the Food Safety and Construction of the Relevant Law  [PDF]
Yang Yang
Open Journal of Political Science (OJPS) , 2014, DOI: 10.4236/ojps.2014.43015
Abstract:
Food safety, which is a key part of livelihood projects, is not only closely related to the thousands of households table, but enormously affecting the whole country. The government departments as the manager of the public interests have been committed to strengthen the construction of food safety, but its results are always unremarkable. In order to prevent “the government failure” in the process of food supervision, the food NGO is now entering the people’s view. It has a comparative advantage in specialization, independence and efficiency, however, as an emerging force, it is also plagued by problems such as small number, weak power, lack of necessary support in law and so on. Therefore, the food NGO might be worth a great deal; it is essential for the system construction especially the construction of relevant Law apart from continuous development and ceaseless accumulation.
Innovative Food Safety Strategies in a Pioneering Hotel  [PDF]
Su-Ling Wu
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.410137
Abstract:

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.

Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment  [PDF]
Esteban Pérez, António Raposo, Rafael Millán, Esther Sanjuán, Conrado Carrascosa
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.26078
Abstract: In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.
Large Scale Experiments on the Investigation of the Effect of High Concentrations of Aflatoxin B1 on the Fermentation of Different Wines  [PDF]
Cs. Csutorás, K. Rácz, G. Z. Nagy, O. Hudák, L. Rácz
Journal of Agricultural Chemistry and Environment (JACEN) , 2014, DOI: 10.4236/jacen.2014.32B007
Abstract:

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.

Practice, Behavior, Knowledge and Awareness of Food Safety among Secondary & Tertiary Level Students in Trinidad, West Indies  [PDF]
Susan Turnbull-Fortune, Neela Badrie
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.515160
Abstract:

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.

Evidence of the Presence of Genetically Modified Foods in the Sudano-Sahelian Zones of Cameroon  [PDF]
Djoulde Darman Roger, Sobda Gone
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.510102
Abstract:


Concerns of 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).


Bacterial Transfer from Hands While Eating Popcorn  [PDF]
Kimberly A. Baker, Inyee Y. Han, J. Bailey, Lauren Johnson, Edward Jones, Amy Knight, Mollye MacNaughton, Peter Marvin, Katherine Nolan, Rose Martinez-Dawson, Paul L. Dawson
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.615139
Abstract: Popcorn is a very social food, often shared with others and offered at many major sporting events, concerts, movies, and fairs. However, sharing may not be safe since microorganisms found on hands may be transferred onto the shared popcorn. This study was conducted to determine if bacteria are transferred from hands to popcorn during handling. Over 30 samplings revealed that bacterial transfer to popcorn from hands was very low; however transfer did occur with large variation between subjects. Since hands and surfaces can carry bacteria in situations where food is being shared, transferring bacteria from one person to another person is always a risk.
Food Safety and Related Laws in Turkey
Hatice Giray,Ahmet Soysal
TAF Preventive Medicine Bulletin , 2007,
Abstract: Food safety is described as; production, processing, saving and transportation of food safely. According to food safety on the basis of competition quality control and management systems were made. Turkish Standardization Instution prepared TS 13001 standardization according to HACCP principles. HACCP depends on FDA of USA that predicts that from row material to the end product scientific control decreases the risks of any kind. Since 1930 we have rules for food safety and control in our country. The new rule of 2004, known as 5179, gives the responsibility of food safety to Agriculture Ministry instead of Health Ministry and Municipilaty. At the time our country has disproportion between the application of the rules in food safety an EU directions and its applications. [TAF Prev Med Bull. 2007; 6(6): 485-490]
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