Consumer perceptions of traceability: A cross-national comparison of the associated benefits

Consumer perceptions regarding traceability were investigated by means-end-chain laddering. Consumers in four European countries were questioned about the benefits they associate with traceability related attributes. The benefits consumers associate with traceability are in terms of health, quality, safety and control, of which the latter was associated with trust and confidence. These benefits were similarly important in the countries investigated. Cross-national differences were also observed. Importantly, both quality and safety were shown to be related to traceability in the consumers′ minds with quality implying safety. The results show that traceability may contribute to improving consumer confidence. The most important aspects of traceability which should be incorporated into communication with consumers are discussed.     

基于标志物的食品溯源技术研究进展

食品产地溯源是食品质量与安全追溯体系的重要组成部分,有利于保护原产地标志,保护地区名牌,保护特色产品,确保公平竞争,增强消费者对食品安全的信心。基于标志物的鉴别方法具有高灵敏度,高鉴别度,高通量的特点,因此在食品溯源分析中有极大的价值。本文综述了近年来几种常用基于标志物的食品溯源技术在不同种类食品中的应用研究进展,分析了各种方法的优势和不足,并展望了今后食品溯源技术研究的发展趋势,开展不同高灵敏度特征标志物的同步检测在未来食品溯源分析中更有前景。     

追溯技术在食品追溯体系中的研究进展

为应对公众对食品行业的担忧、不信任以及食品贸易全球化所带来的新挑战,建立一个完善、高效的追溯体系是保证食品安全不可或缺的一步,而选择应用合适的追溯技术又是重中之重。目前研究人员多采用多种追溯技术综合使用来弥补单一追溯技术的缺点,跨学科跨领域的合作使得追溯信息更加全面、更有深度,这也是未来追溯技术发展的方向。本文重点综述了目前食品追溯领域常用的追溯技术:无线射频、条形码、DNA指纹、虹膜识别以及同位素溯源技术,提出了目前我国建立食品追溯体系所需要解决的几个重点问题及解决方法。     

部分国家食品可追溯性管理实施研究

为加强中国的食品追溯管理,并为中国食品追溯管理提供依据,综述了欧盟、新西兰、加拿大等国家和地区已经建立的食品可追溯性体系及其存在的不足,分析了中国已开展的食品可追溯性管理方面的工作,并结合中国在该方面工作存在的问题,提出了下一步加强食品追溯管理工作的建议。     

Traceability in the Indian dairy industry: Concept and practice

The rise in milk adulteration and contamination, fraud incidents and improper handling necessitates effective traceability systems in the Indian dairy industry. Thus, this review investigates current trends, associated challenges, traceability and its fundamental applications to address food safety and quality issues. The paper covers the evolution of milk adulteration and contamination detection techniques from conventional to emerging. Such information and analytical technologies can improve transparency and safety in the dairy industry by implementing effective traceability systems. This review will explore the challenges and future opportunities associated with the current situation in the Indian dairy industry.     

食品链质量安全追溯体系的建立

2015年实施新修订的《食品安全法》中第42条规定:"国家应建立食品安全全程追溯制度"。随着食品工业化的发展和消费者对食品安全要求的提高,建立食品全程追溯系统,对于不安全食品的召回以及查找食品链中的不安全问题点将起到非常重大作用,已成为食品安全保障工作的重要措施。根据追溯涉及到的食品供应链组织,可以将追溯划分为内部追溯和外部追溯。食品链中食品生产加工环节的追溯就属于内部追溯,目前我国较多食品企业尚未建立完整的食品安全管理体系且自动化程度较低,另外我国食品企业生产的食品种类繁多,缺少指导性文件导致内部追溯存在较大的困难。本文对食品生产加工环节追溯的现状与发展进行概述,建议通过健全同类产品追溯系统以及提高食品企业自动化程度建立完善的企业内部追溯系统,以更好地保障食品安全工作。     

Consumer interest in information provided by food traceability systems in Japan

Food traceability systems are an important means to provide food safety and quality information to consumers. We studied consumers’ interest in the information provided through food traceability systems by examining a national representative sample of 6243 Japanese consumers through a 2006 online survey. The ratio of respondents who have accessed information through traceability systems is low. With respect to the 11 kinds of information we focused on in our study, respondents attached most importance to harvest date, production method, and production method certification. Our results show that more educated females have a stronger desire to access more specific information related to fresh produce, whereas less educated males are more likely to trace information through fresh produce traceability systems. We have outlined the implications of these findings.     

Pathways to increase consumer trust in meat as a safe and wholesome food

This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observation that despite the abundant rise of information through labelling, traceability systems and quality assurance schemes, the effect on consumer trust in meat as a safe and wholesome product is only limited. The overload and complexity of information on food products results in misunderstanding and misinterpretation. Functional traceability attributes such as organisational efficiency and chain monitoring are considered to be highly important but not as a basis for market segmentation. However, process traceability attributes such as origin and production method are of interest for particular market segments as a response to meat quality concerns. Quality assurance schemes and associated labels have a poor impact on consumers' perception. It is argued that the high interest of retailers in such schemes is driven by procurement management efficiency rather than safety or overall quality. Future research could concentrate on the distribution of costs and benefits associated with meat quality initiatives among the chain participants.     

出口食品可追溯体系的建立研究

通过对国外以及我国出口食品追溯管理工作的分析,建立了出口食品可追溯管理系统,包括食品身份管理、动态追溯、检验检疫部门口岸查验管理、内部管理和因特网食品追溯等5个子系统,实现了对出口食品的追溯管理,包括:食品身份信息可随食品的移动而传递、对出口食品身份信息动态追溯查询、检验检疫人员在口岸现场查验、检验检疫部门内网系统识别判定——食品身份是否合法、消费者通过因特网追溯查询食品身份信息。此外,该系统可实现对仓储数据的自动化采集,从而为企业仓储物流的现代科学管理提供便利。     

可追溯体系在食品中的应用

本文主要探讨利用先进的条形码或射频识别码电子标签技术(RFID),采用目前快速发展的信息技术--自动识别和数据获取(AIDC)技术,监控食品从生产基地、加工企业、配送、零售到消费者的情况,建立能从最终产品快速及时追溯源头的跟踪与召回的管理系统.这是一个与我国市场经济发展相适应且与国际接轨的新型食品监控体系.     

The TraceFood Framework – Principles and guidelines for implementing traceability in food value chains

Requirements related to food safety and associated legislation and certification have increased a lot in recent years. Among these are the requirements for systematic recordings to be made throughout the supply chain so that in case of a food crisis it is possible to trace back to source of contamination, and to perform a targeted recall of potentially affected food items. These systematic recordings must be connected to the food items through unique identifiers, and the recordings, the identifiers and the documentation of how ingredients and food items join or split up as they move through the supply chain is what constitutes a traceability system. For the food industry, the traceability system is also an important tool for controlling and optimizing production, for getting better industrial statistics and better decisions, and for profiling desirable product characteristics. Current status is that many food producers have good, often electronic traceability systems internally, but exchange (especially electronic exchange) of information between the links in the supply chain is very time-consuming or difficult due to the diversity and proprietary nature of the respective internal systems. To facilitate electronic interchange of this type of data, an international, non-proprietary standard is needed; one that describes how messages can be constructed, sent and received and also how the data elements in the messages should be identified, measured and interpreted. The TraceFood Framework was designed for this purpose, and it contains recommendations for “Good Traceability Practice”, common principles for unique identification of food items, a common generic standard for electronic exchange of traceability information (TraceCore XML), and sector-specific ontologies where the meaning and the inter-relationship of the data elements is defined. The TraceFood Framework is a joint collaboration of many EU-funded projects dealing with traceability of food products; especially the integrated project TRACE where most of the work related to specification, design and testing of the framework has taken place.     

Whole-chain traceability,is it possible to trace your hamburger to a particular steer,a U. S. perspective

Traceability through the entire food supply chain from conception to consumption is a pressing need for the food industry, consumers and government regulators. A robust, whole-chain traceability system is needed that will effectively address food quality, food safety and food defense issues by providing real-time, transparent and reliable information from beef production through slaughter and distribution to the consumer. Traceability is an expanding part of the food safety continuum that minimizes the risk of foodborne diseases, assures quality and cold-chain integrity. Traceability can be a positive competitive marketing edge for beef producers who can verify specific quality attributes such as humane production or grass fed or Certified Organic. In this review we address the benefits as well as the remaining issues for whole-chain traceability in the beef industry, with particular focus on ground beef for the markets in the United States.     

An RFID application in the food supply chain: A case study of convenience stores in Taiwan

Food hazards can appear at any stage of global food supply chains, making it essential to define critical control points to capture the data about ingredients, manufacture and dates-certain (sell-by, use-by), etc., and provide it in a transparent manner to supply chain participants and consumers. The government of Taiwan has appointed a non-profit research organization to conduct a pilot project to launch a potential national-wide food traceability system to increase the intangible value of purchased food and to enhance food safety. This paper discusses a financially viable business model for a Radio Frequency Identification (RFID) application to a food traceability system. We conduct a case study of RFID implementation in the chain of convenience stores in Taiwan. The Taiwanese experiment may have implications for policy-makers, industry and public health officials elsewhere.     

区块链技术在航天食品中的应用分析

区块链技术作为新一代信息技术,在食品溯源与风险控制、数字化建设等方面已经实现了初步的应用,为“十四五”期间食品工业的数字化提供了强有力的支持。中国空间站时代的到来使得长期有人在轨飞行成为常态,同时,对航天食品的质量安全提出了更高的要求。将区块链技术和航天食品数字化系统相结合,能够有效提升航天食品的保障能力,是实现航天食品的安全控制和安全预警的有效手段之一。本文论述了区块链技术在食品行业中的研究现状,结合航天食品发展趋势,对区块链技术在航天食品中的应用途径与方式进行了阐述,最后分析了区块链技术在航天食品中的应用所面临的挑战。     

Review of the applications of metabolomics approaches in dairy science: From factory to human

Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.     

"从农田到餐桌"食品安全全程控制技术体系研究

本研究对“从农田到餐桌”食品安全全程控制技术体系进行了分析，提出研究开发快速和精确的食品安全检测技术与相关设备；建立符合“从农田到餐桌”管理要求的食品安全标准体系；发展“从农田到餐桌”全过程控制技术；建立和完善“从农田到餐桌”全程临洲网络体系：实行食品溯源制度，建立和完善食品安全可追溯系统，建立并完善一整套符合我国国情的食品安全保障体系，从而使我国的食品安全问题得到有效解决。     

应用脉冲场凝胶电泳技术对肠炎沙门菌食物中毒的溯源分析

目的对2016年莆田市某区一起细菌性食物中毒事件进行致病菌分离鉴定和溯源分析。方法将采集到的样品和标本进行细菌分离培养、生化鉴定及血清学分型,应用脉冲场凝胶电泳(PFGE)技术进行同源性分析,并对分离菌株进行毒力基因检测和药敏分析。结果共检出23株肠炎沙门菌,其中8株来源于留样食物,2株来源于厨师肛拭子,13株来源于患者肛拭子;所有菌株经BioNumerics软件聚类分析同源性为100%;所有菌株均携带沙门菌毒力基因invA,且具有相同的耐药谱。结论 PFGE技术有利于细菌性食物中毒的溯源分析。该起食物中毒事件是由携带肠炎沙门菌的厨师进行冷盘制作和水果拼盘过程中污染食物所引起。     

代谢组学在食品品质研究中的应用进展

随着经济的快速发展和生活水平的不断提高,食品的营养价值、品质安全受到人们的广泛关注。代谢组学是继基因组学、转录组学和蛋白质组学后的一门新兴组学,日益成为食品科学研究中一种重要的分析技术。代谢处于生命活动调控的末端,相较于其他组学,代谢组学更接近表型。作为一种新型研究手段,代谢组学从整体水平上研究生命体代谢活动和状态,对生物体系中的小分子化合物进行定性定量研究,具有高通量、高灵敏性和高准确性等特点,可以有效克服传统方法的局限性。本文概述了代谢组学的概念、研究方法、分析技术,并介绍了近年来国内外对代谢组学在食品营养、食品安全、食品加工、食品溯源及转基因食品等方面的应用与研究进展,为后续研究提供参考。     

A comparative study of different DNA barcoding markers for the identification of some members of Lamiacaea

The objective of the present work is to evaluate the efficacy of a DNA barcoding approach as a tool for the recognition of commercial kitchen spices belonging to the Lamiaceae family that are usually sold as enhancers of food flavor. A total of 64 spices samples, encompassing six different genera (i.e. Mentha, Ocimum, Origanum, Salvia, Thymus and Rosmarinus) were processed with a classical DNA barcoding approach by amplifying and sequencing four candidate barcode regions (rpoB, rbcL, matK and trnH-psbA) with universal primers. Results suggest that the non-coding trnH-psbA intergenic spacer is the most suitable marker for molecular spices identification followed by matK, with interspecific genetic distance values ranging between about 0% to 7% and 0% to 5%, respectively. Both markers were almost invariably able to distinguish spices species from closest taxa with the exclusion of samples belonging to the genus Oregano. Moreover, in a context of food traceability the two markers are useful to identify commercial processed spice species (sold as dried plant material). We also evaluated the potential benefits of a multilocus barcode approach over a single-marker and although the most suitable combination was the matK + trhH-psbA, the observed genetic distances values were very similar to the discriminatory performance of the trnH-psbA. Finally, this preliminary work provide clear evidences that the efficacy of a DNA barcoding approach to the recognition of commercial spices is biased by the occurrence of taxonomic criticisms as well as traces of hybridization events within the family Lamiaceae. For this reason, to better define a more practical and standardized DNA barcoding tool for spices traceability, the building of a dedicated aromatic plants database in which all species and cultivars are described (both morphologically and molecularly) is strongly required.