Food poisoning hazards and their consequences over food safety

Morya, Sonia; Amoah, Archibald Ekow Dennis Danquah; Snaebjornsson, Stefan Orn

doi:10.1016/b978-0-12-819001-2.00019-x

Cited by 9 publications

(4 citation statements)

References 209 publications

(447 reference statements)

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“…Differences were interpreted to be statistically important at p ≤ 0.05. The food safety team preceded a complete description of the product, categorizing its important safety information like composition, physical/chemical structure, microbicidal conduct, packaging, shelf-life, storage condition, method of delivery, and intended uses (28)(29)(30)(31). The product description for patty "Shygys" is given in Table 2.…”

Section: Discussionmentioning

confidence: 99%

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

Atambayeva

Нургазезова²,

Rebezov³

et al. 2022

Front. Nutr.

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This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes.

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Section: Discussionmentioning

confidence: 99%

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

Atambayeva

Нургазезова²,

Rebezov³

et al. 2022

Front. Nutr.

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“…One polypeptide chain with two ferric ion-binding sites makes up the structure of whey LF. Antibacterial, anti-infammatory, antioxidant, anticancer, and immune-regulatory actions of LF have been demonstrated in Table 2 [36,37], which includes a mention of lactoferrin (%). Te oral consumption of LF has been linked to a number of positive impacts on both human and animal health, according to a number of researches conducted on both species over the last three decades.…”

Section: Lactoferrin (Lf)mentioning

confidence: 99%

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Pillai,

Morya,

Kasankala

2024

Journal of Nutrition and Metabolism

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Whey, a component of milk and a useful by-product of the dairy industry’s casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid groups within their structures. Whey has considerable factors such as antitumor, anti-inflammatory, antihypertensive, hypolipidemic, antiviral, and antibacterial properties in addition to chelating. The global market of whey protein stood at USD 5.33 billion in 2021, with a projected compound annual growth rate of 10.48% spanning the interval from 2022 to 2030. The escalating demand for whey protein is intrinsically linked to the amplifying consciousness surrounding healthy lifestyles. Notably, protein supplements are recurrently endorsed by fitness and sports establishments, thereby accentuating the focal point of customers toward whey protein. This review focuses on nutritional composition, whey bioactives, and their bioavailability with potential health benefits.

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“…Among third-level indicators (Figure 1), the score of perception (S13) was 2.1, the lowest. This represents their inner attitude (Morya et al, 2020).…”

Section: Dilemma Between Poor Perception Of Food Safety and Skilled C...mentioning

confidence: 99%

Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles

Gao,

Li,

Xue

2023

IFRJ

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Wuhan hot-dry noodles, as one of the traditional Chinese snacks, have been famous in most parts of China for nearly 100 years. Its characteristic, taste, and quick cooking method cater to the needs of many people. However, food safety has become an essential obstacle in developing Wuhan hot-dry noodles. The present work developed evaluation indicators, and selected an entropy method to analyse the food safety problems of Wuhan hot-dry noodles based on the system safety theory. Results showed that the score was 2.59 over 5.00, which meant the performance was below average. This could have been due to poor perception of employees on food safety, primary enterprise management, and less effective and authoritative standards within the industry. Based on the system theory, the present work suggested engineering, education, and enforcement, namely the "3E principle”, to solve the above problems. The key to the "3E principle” is to focus on identifying, controlling, and evaluating hazards around the most critical issues, and solving them in order of importance and urgency. The "3E principle” also emphasises circular processing for better food safety.

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Food poisoning hazards and their consequences over food safety

Cited by 9 publications

References 209 publications

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles

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