Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

Abstract

Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. The addressed issues are spread throughout the food supply chain, from primary production to the end-of-life of the products, and also include the handling and processing industry, retailers, and consumers. Interactions of fresh produce microbial safety with topics such as food waste, supply chain structure, climate change, and use of resources have been covered. Finally, approaches and strategies that will prove useful to solve or mitigate the potential contradictions between fresh produce safety and sustainability are described and discussed. Upon analyzing the interplay between microbial safety and the environmental sustainability of the fresh produce supply chain, it becomes clear that decisions that are taken to ensure fresh produce safety must consider the possible effects on environmental, economic, and social sustainability aspects. To manage these interactions, a global approach considering the interconnections between human activities, animals, and the environment will be required.

Research on safety risk control of prepared foods from the perspective of supply chain

“…Numerous studies have consistently demonstrated that food safety risks predominantly occur within the food supply and processing chain [ 11 , 12 ]. Therefore, it is imperative to examine the issue of food safety from the perspective of the food supply chain.…”

“…Therefore, it is imperative to examine the issue of food safety from the perspective of the food supply chain. Previous research has focused on exploring synergistic mechanisms within the supply chain to prevent food safety risks and the influence of government regulations [ 12 , 13 ]. For instance, Lupo et al [ 14 ] proposed that food supply chain risks can be mitigated through the implementation of mandatory preventive measures and the enforcement of penalties or sanctions, with joint responsibility shared among food operators and regulatory authorities.…”

Progress of Molecular Display Technology Using Saccharomyces cerevisiae to Achieve Sustainable Development Goals

“…Although industrialization has made human life convenient, it has also given rise to environmental issues, such as global climate change, food shortage, and pollution. To overcome these problems, the United Nations proposed 17 Sustainable Development Goals (SDGs) for maintaining human health and establishing a sustainable society [18]. Natural resources or products form the basis of and are consumed during the economic activities 2 of 18 in developing and developed countries, causing industrial and environmental problems that need to be mitigated.…”

Biocide Coating from Polydiallyldimethylammonium Chloride. What Molecular Weight Should we Choose?

“…One of The Goals of Sustainable Development were set up in 2015 by the United Nations General Assembly is the fight against hunger, which includes ensuring food security [1,2]. An important problem threatening food safety is the formation of biofilms and the spread of pathogenic bacteria in the premises for the production and storage of food, as well as on equipment for its transportation [3,4].…”