Food Regulation: Law, Science, Policy, and Practice, Second Edition

Fortin, Neal D.

doi:10.1002/9781119341178

Cited by 31 publications

(29 citation statements)

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“…There are existing and emerging regulatory frameworks to address the issues which necessitate the food manufacturers to maintain transparency in food labelling to ensure the traceability of ingredients (Fortin, 2016). In reality, mislabelling is still a major concern especially for meat products which are susceptible to adulterations due to coprocessing of meats of different species at the same processing facilities (Ballin, 2010).…”

Section: Introductionmentioning

confidence: 99%

Fast and Sensitive Real-time PCR-based Detection of Porcine DNA in Food Samples by Using EvaGreen Dye

Lubis

Salihah

Norizan

et al. 2018

FSTR

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Accidental and/or incidental adulterations of foods by porcine ingredients are common in the globalized food processing industry. Food mislabelling and fraudulent substitutions of non-porcine ingredients with porcine ones are objectionable to those who abstain from porcine derived products due to habitual (e.g., vegans and vegetarians), medical (e.g., porcine allergies), legal (fraudulent labelling), economic (e.g., substitution of expensive meat with cheaper pork meat) and cultural or religious grounds (e.g., Islamic and Jewish dietary restrictions). Thus, a strong demand exists for a fast and sensitive method for quantitative sensing of porcine DNA in food. In this study, we are reporting the development of probe-free real-time PCR assay with new primer sets targeting the cytochrome b gene for the fast and sensitive detection of porcine DNA in real food samples. Standard curve was developed with six tenfold dilutions of the DNA standard and the assay successfully detected up to 0.00001 ng/μL of porcine DNA and as low as 0.001 % porcine adulteration in raw pork-chicken binary mixture. The standard curve indicated a linear regression of R 2 value of 0.990 and an efficiency of 92.5 %. The Ct value range for the detected pork DNA from the 35 food samples tested was 16.03-28.76. We confirmed the assay's specificity to porcine DNA against nine non-porcine animal species and 6 vegetables species.

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Section: Introductionmentioning

confidence: 99%

Fast and Sensitive Real-time PCR-based Detection of Porcine DNA in Food Samples by Using EvaGreen Dye

Lubis

Salihah

Norizan

et al. 2018

FSTR

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“…The FDA also has the authority to regulate labelling and advertising, issue safety warnings, and withdraw market approval to protect public health (Daemmrich 2004). The FDA's regulation of food additives (such as artificial sweeteners, preservatives, and dyes) also involves pre-market safety testing, manufacturing requirements, appropriate labelling, and post-market surveillance (Fortin 2016).…”

Section: The Regulation Of Dietary Supplements In the Usmentioning

confidence: 99%

“…The USDA inspects meat, poultry, and eggs for safety and quality and can require products to be taken off the market that fail inspection. The USDA may also issue regulations and guidelines and fine companies for non-compliance (Fortin 2016).…”

Section: The Regulation Of Dietary Supplements In the Usmentioning

confidence: 99%

Proportionality in Public Health Regulation: The Case of Dietary Supplements

Resnik

2017

Food ethics

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The idea that the degree of infringement public health interventions have on individual rights should be proportional to the degree of expected benefits has emerged as an influential principle in public health ethics and policy. While proportionality makes sense in theory, it may be difficult to implement in practice, due to the inherent conflict between individual rights and the common good underlying the principle. To apply the proportionality principle to a decision of policy, one must still find a reasonable way of balancing these competing values in light of the available options and empirical evidence. In this article, I consider how the proportionality principle applies to the regulation of dietary supplements and examine some critiques of the current oversight system. I argue that it may be difficult maintain proportional oversight because the risks of dietary supplements vary considerably. Strengthening the regulations may therefore promote an appropriate level of regulation in some cases but lead to overregulation in others.

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“…Thus, a lack of very small and small establishments remains an issue in many parts of the country and scholars and actors in the alternative red meat sector identify two additional reasons for this decline, both of which cite government standards as the culprit (e.g., Durham, Gardner, and Geise 2009; Levy ; Slaughter et al ; Worosz, Knight, Harris, and Connor ). One is the absence of state‐level meat inspection programs, which are thought to be more sensitive to the needs of, and more willing to be supportive of, smaller slaughterhouses (Denny ; Durham et al ; Fortin ; Slaughter et al ). The underlying assumption of this belief is that state meat inspection not only increases the number of slaughter establishments in a state but increases the number of small establishments that will work with AFN producers.…”

Section: The Case Of Red Meatmentioning

confidence: 99%

“… For a more detailed discussion of food safety regulations, including but not limited to meat, and the legal principles and mechanisms through which they are carried out, see Fortin ().…”

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confidence: 99%

The Importance of Governance Levels in Alternative Food Networks: The Case of Red Meat Inspection Rules

2016

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Focusing on U.S. red meat inspection regulations, in the context of alternative food networks (AFNs), we explore the implications of different levels of governmental governance for the number of red meat slaughter establishments in the United States. We argue that disaggregating "the state" makes possible a more nuanced consideration of the effects of different tiers of governance. We use regression analysis with data for 40 U.S. states over 40 years to examine the effects of state (subnational) inspection programs and implementation of the federal Hazard Analysis and Critical Control Point (HACCP) regulations on the number of slaughter establishments by type. In this analysis we test two common beliefs among AFN actors: that state inspection helps, and HACCP hurts, small slaughter establishments. It also allows us to make a case for disaggregating governance tiers as we find that state inspection programs and HACCP have significant and opposite effects on the number of federally and non-federally inspected slaughter establishments. Our analysis supports the belief that state inspection is important to small slaughter establishments, but does not support the belief that HACCP has had a negative effect on them. Our conclusion is that agrifood scholars need to pay attention to different forms of governmental governance even with the increased focus on private and third-party certifications.

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Food Regulation: Law, Science, Policy, and Practice, Second Edition

Cited by 31 publications

References 0 publications

Fast and Sensitive Real-time PCR-based Detection of Porcine DNA in Food Samples by Using EvaGreen Dye

Fast and Sensitive Real-time PCR-based Detection of Porcine DNA in Food Samples by Using EvaGreen Dye

Proportionality in Public Health Regulation: The Case of Dietary Supplements

The Importance of Governance Levels in Alternative Food Networks: The Case of Red Meat Inspection Rules

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