Microbiological safety and quality aspects of the short supply chain

Verraes, Claire; Uyttendaele, Mieke; Clinquart, Antoine; Daube, Georges; Sindic, Marianne; Berkvens, Dirk; Herman, Lieve

doi:10.1108/bfj-04-2015-0122

Cited by 15 publications

(12 citation statements)

References 21 publications

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“…The quality and content of the products change differently compared to long delivery. Based on the study of Verraes et al (2015) [86], SSC-products may have different microbiological quality parameters and different food safety aspects than food traded in conventional chains. According to their research on dairy products, SSCs are slightly more exposed to food safety concerns.…”

Section: Connections Between Short Chains Sustainability and Healthmentioning

confidence: 99%

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

2019

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The sustainability of global food chains and intense agricultural production has become questionable. At the same time, the consumers’ interest in short supply chains (SSCs) and direct sales from producers has increased. SSCs are connected to sustainability by researchers. Their (supposed) positive sustainability attributes are based mostly on extensive production methods and short transport distances. However, from other points of view, the economic and environmental sustainability of the short chains is questionable. Our research aims to cast light on the SSCs’ role in circular economy and sustainability. By deep literature review and content analysis, we determine the sustainability aspects of short (local) chains and their effects related to economy and environment. Short supply chains are connected most widely to circularity and sustainability by the subjects of environmental burden (transport, production method, emission), health, food quality, consumers’ behavior, producer-consumer relationships, and local economy. According to our experience, these factors cannot be generalised across all kinds of short chains. Their circular economic and sustainability features are dependent on their spatial location, type, and individual attitudes of the involved consumers and producers.

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Section: Connections Between Short Chains Sustainability and Healthmentioning

confidence: 99%

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

2019

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“…Similarly, short food supply chains are also potentially prone to contamination in the environment where the food was produced or harvested. Microbiological safety and quality aspects of the chains are specifically concerned with the microbiological safety aspects of food and food production [17]. Even short food supply chains with a lower level of complexity have links which can potentially pose some threats to the food safety.…”

Section: Food Quality and Safety Concernsmentioning

confidence: 99%

“…Even short food supply chains with a lower level of complexity have links which can potentially pose some threats to the food safety. While practices and policies such as Good Agricultural Practices (GAP), European Hygiene Legislation, Hazardous Analysis and Critical Control Points (HACCP), and Good Manufacturing Practices are enforced, but still, sources of contamination are likely to undermine the safety of at least of the links of the supply chains [17].…”

Section: Food Quality and Safety Concernsmentioning

confidence: 99%

“…Smaller farms have fewer kinds of food being produced, therefore lower the possibility of crosscontamination. Additionally, smaller farms have a tradition of maintaining food safety and quality [17]. On the other hand, some farms have both fresh plant and animal productions, which are more likely to lead to cross-contamination through irrigation water or crops [17].…”

Section: Food Quality and Safety Concernsmentioning

confidence: 99%

“…What made the farmers' market stand out of the crowd is the quality of food, either product-based or process-based [16]. From food safety perspective, during an era of increasing globalization, the origin of fertilizers, seeds, and feeds used by small farms is likely to be from all over the globe, and contamination is liable to come from these sources [17]. Opportunities lie in the support of cooperatives and society since more resources were invested in food safety education and better system and management [17].…”

Section: Introductionmentioning

confidence: 99%

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Exploring Constituents of Short Food Supply Chains

Ashtab¹,

Xing²,

Zheng³

2021

Operations Management - Emerging Trend in the Digital Era

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By deploying a systematic review approach, this chapter provides a holistic exploration of AFNs which contributes to further mobilization of locally produced products. This chapter explores the constituents of AFNs by studying food citizenship, sustainability and food democracy, food safety and quality, embeddedness and social capital, the relationship between the level of participation in AFNs and consumers' demographics, consumers' motivations to engage in buy-local activities, vendors' perspective on selling products in farmers' market, and the development of short food supply chains in the Canadian context. Specifically, the social interaction aspect of buying local, for example, engaging with vendors and other consumers, has been cited as a factor that motivates consumers to buy local food products from the farmers' market; however, consumers had to deploy online ordering channels with door delivery option during COVID-19 pandemic to access locally produced products safely. To capture one aspect of the potential impacts of COVID-19 pandemic on AFNs, future research can explore whether social interaction is still an influential factor in consumers decision to buy local, or the importance of the social interaction aspect of buying local will be replaced by the convenience of receiving the fresh, locally produced food products at consumers' doorstep via online ordering process.

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Consumers' perceptions of food risks: A snapshot of the Italian Triveneto area

et al. 2017

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This study investigated the food risk perceptions of people living in the Triveneto area (Northeast Italy), a territory characterized by a particular interest in the production of quality foodstuffs, to determine what aspects people associate with food risk and to understand what beliefs underlie these perceptions. Four focus groups were conducted in the major towns of the target area (N = 45). A semi-structured interview was used that focused on beliefs about food risks, the use of information and media sources in relation to food risk, and the behaviours adopted when eating outside the home. A homogeneous view of food risk emerged among the respondents, and a common definition of risky food was identified. The concept of risk was in opposition to the quality and controllability of food, which emerged as major strategies to cope with food risks. Quality was linked to freshness and local origin, whereas controllability reflected a direct (e.g., checking labels, having a relationship with the vendor, cultivating one's own vegetable garden) or indirect (e.g., control guarantees provided by suppliers and the government) means to check the safety and quality of food. Although people seemed quite informed about food risks, a common sense of impotence with regard to one's own protection prevailed, together with a fatalistic sense of incomplete control over risk. The results identified food concerns for consumers living in this specific territory and might represent a starting point for public health authorities to increase compliance with responsible behaviours for risk mitigation and to define successful food policies for this area . 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 Four focus groups were conducted in the major towns of the target area (N = 45). A semi-structured 9 interview was used that focused on beliefs about food risks, the use of information and media 10 sources in relation to food risk, and the behaviours adopted when eating outside the home. 11A homogeneous view of food risk emerged among the respondents, and a common definition of 12 risky food was identified. The concept of risk was in opposition to the quality and controllability of 13 food, which emerged as major strategies to cope with food risks. Quality was linked to freshness 14 and local origin, whereas controllability reflected a direct (e.g., checking labels, having a 20The results identified food concerns for consumers living in this specific territory and might 21 represent a starting point for public health authorities to increase compliance with responsible 22 behaviours for risk mitigation and to define successful food policies for this area.

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Microbiological safety and quality aspects of the short supply chain

Cited by 15 publications

References 21 publications

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

Exploring Constituents of Short Food Supply Chains

Consumers' perceptions of food risks: A snapshot of the Italian Triveneto area

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