A Critical Appraisal of Different Food Safety and Quality Management Tools to Accomplish Food Safety

Korada, Siva Kumar; Yarla, Nagendra Sastry; Putta, Swathi; Hanumakonda, Avinash S.; Lakkappa, Dhananjaya Bhadrapura; Bishayee, Anupam; Scotti, Luciana; Aliev, Gjumrakch; Kamal, Mohammad Azhar; Lu, Da-Yong; Aycan, Mükerrem; Reggi, Raffaella; Palmery, Maura; Ashraf, Ghulam Md; Alexiou, Athanasios; Peluso, Ilaria

doi:10.1016/b978-0-12-814956-0.00001-9

Cited by 13 publications

(33 citation statements)

References 1 publication

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“…Several factors such as the use of contaminated raw materials, contaminated equipment, poor personal hygiene, and failure in monitoring critical control points during processing compromise the quality and safety of foods ( Mahmoud & Sivakumar, 2014 ; Roberts et al, 2008 ). Food safety can, however, be enhanced by creating awareness through training and implementation of stringent hygiene measures along the value chain (production, processing, storage, distribution, and consumption) ( Korada et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

2021

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Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) purée processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP purée processing in Kenya. Pre- and post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples (n = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant ( p < 0.05) improvement in overall food safety knowledge and practices of food handlers after the training. Poor knowledge scores were exhibited on aspects of cross-contamination, cleaning, and sanitation but these significantly ( p < 0.05) improved after the training. Similarly, microbial counts on food equipment surfaces, installations, personnel hands, and in the final product (OFSP purée) significantly ( p < 0.05) declined to acceptable levels after the food safety training. Total counts, yeasts and molds, S . aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP purée were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. The findings from this study indicate food safety training as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided.

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Section: Introductionmentioning

confidence: 99%

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

2021

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“…The term “safe food” refers to food that is free from all kinds of contaminants, viz. physical, chemical, and biological adulterants (Korada et al., 2018). Among the three types of food contaminants, biological sources, such as microorganisms, pose the greatest threat against food safety.…”

Section: Introductionmentioning

confidence: 99%

Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts

Mishra

Panda

Ramirez

et al. 2021

Comp Rev Food Sci Food Safe

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Cereal grains and nuts are represented as the economic backbone of many developed and developing countries. Kernels of cereal grains and nuts are prone to mold infection under high relative humidity and suitable temperature conditions in the field as well as storage conditions. Health risks caused by molds and their molecular metabolite mycotoxins are, therefore, important topics to investigate. Strict regulations have been developed by international trade regulatory bodies for the detection of mold growth and mycotoxin contamination across the food chain starting from the harvest to storage and consumption. Molds and aflatoxins are not evenly distributed over the bulk of grains, thus appropriate sampling for detection and quantification is crucial. Existing reference methods for mold and mycotoxin detection are destructive in nature as well as involve skilled labor and hazardous chemicals. Also, these methods cannot be used for inline sorting of the infected kernels. Thus, analytical methods have been extensively researched to develop the one that is more practical to be used in commercial detection and sorting processes. Among various analytical techniques, optical imaging and spectroscopic techniques are attracting growers' attention for their potential of nondestructive and rapid inline identification and quantification of molds and mycotoxins in various food products. This review summarizes the recent application of rapid and nondestructive optical imaging and spectroscopic techniques, including digital color imaging, X-ray imaging, near-infrared spectroscopy, fluorescent, multispectral, and hyperspectral imaging. Advance chemometric techniques to identify very low-level mold growth and mycotoxin contamination are also discussed. Benefits, limitations, and challenges of deploying these techniques in practice are also presented in this paper.

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“…This is because the cost of carbon emissions for each product is lower than the component cost of purchasing raw materials. The optimal results on the amount of raw fish supply, the amount of production, the number of products sent to distributors, the number of workers, the number of carbon emissions can be seen in Tables 8- 13 and Figures 2-6. The amount of raw fish material (m) supplied to factory (j) in period (t) can be seen in Figure 2.…”

Section: Resultsmentioning

confidence: 99%

“…For this reason, products with the best quality and safe for consumption are given more attention [12]. Moreover, food products must maintain and guarantee food safety and production process history [13].…”

Section: Introductionmentioning

confidence: 99%

Production-Distribution Model Considering Traceability and Carbon Emission: A Case Study of the Indonesian Canned Fish Food Industry

et al. 2021

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Background: Traceability systems and carbon emissions are two important factors involved in production and distribution activities. The involvement of these two factors in production and distribution activities along the supply chain will ensure the safety and quality of food through the manufacture, packaging and distribution of products with minimal costs and in an environmentally friendly way. Objective: This study aimed to develop a model of canned fish food production and distribution integration by considering traceability and carbon emissions to minimize total costs. Method: A mixed-integer linear programming (MILP) approach was used to develop mathematical models and the optimal solution of the model created was obtained using an open-source spreadsheet solver program. Results: The results show that the proposed models produce the minimum total production and distribution cost with high traceability and low carbon emissions. Conclusions: The sensitivity analysis from this study shows that there is a significant relationship between production, carbon emissions, and the total cost of production-distribution. Moreover, it was concluded that the production level, carbon emission level, and emission threshold can have a significant influence in the generation of the total carbon emissions.

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A Critical Appraisal of Different Food Safety and Quality Management Tools to Accomplish Food Safety

Cited by 13 publications

References 1 publication

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts

Production-Distribution Model Considering Traceability and Carbon Emission: A Case Study of the Indonesian Canned Fish Food Industry

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