Indian perspective in food traceability: A review

India is the second largest producer of fruit and vegetables in the world. Fruit production in India has increased 89% in the last decade. In the present paper It is exposed the necessity for a proper traceability in the Indian food industry, because the sector is demanding an adequate system due to the precarious nature of existing supply chain, and to reduce the numerous cases of food safety incidents and fraudulence. This work also presents the existing traceability techniques in India which include RFID, Holograms, Barcode, Nuclear techniques and other tracking media to monitor production process. Furthermore it is revealed the initiatives implementation from APEDA and its association with GS1 India in the form of Anarnet, Peanut.net, Meat.net, and Grapenet for the Indian farming products, as well as several ICTs initiatives that are actively working in many states of India.However the development of an effective food traceability system is affected by a numbers of factors like restrictive government marketing standardization, insecure policies and unstable actions for food safety, underdeveloped and unorganized infrastructure in market area and the supply chains, from the farmers to non-existent cold chain facilities and small local stores, and inadequate agricultural practices with large number of small and medium industries and famers. Therefore an effective food traceability system is not only an important tool to manage food quality and safety risks, but also to promote the development of effective supply chain management in India.     

An improved traceability system for food quality assurance and evaluation based on fuzzy classification and neural network

Currently, the food safety incidents happened frequently in china and the customer confidence declined rapidly, then the problems related to food quality and safety have attracted more and more social attention. Considering the concern with regard to food quality assurance and consumer confidence improvement, many companies have developed a traceability system to visualize the supply chain and avoid food safety incidents. In this paper, we proposed an improved food traceability system which can not only achieve forward tracking and diverse tracing like the existing systems do, but also evaluate the food quality timely along the supply chain and provide consumers with these evaluating information, to mainly enhance the consumer experience and help firms gain the trust of consumers. For the food quality evaluation, the method of fuzzy classification was used to evaluate the food quality at each stages of supply chain while the artificial neural network was adopted to derive the final determination of the grade of food quality according to all the stage quality evaluations. A case study of a pork producer was conducted, and the results showed that the improved traceability system performed well in food quality assurance and evaluation. In addition, implications of the proposed approach were discussed, and suggestions for future work were outlined.     

Validity of method for analysing critical traceability points

The requirements for documenting food products are even increasing. Better documentation can be achieved by using traceability. Several studies mapping Critical Traceability Points (CTP) in food supply chains have been carried out.The purpose of this paper was to discuss the validity of qualitative methods for detecting CTPs in a seafood supply chain. Data from a single case study is interesting, because it provides real industry data, which can be used to develop knowledge of and theories on traceability to improve food process systems. The discussion of validity can in addition be used as input for studies aiming to identify the CTPs of other food supply chains.     

Motives towards traceable food choice: A comparison between French and Italian consumers

Food traceability standards aim to reduce the risk of food-borne disease by facilitating the withdrawal of food and feed products and to provide consumers with targeted information. This paper analyses consumers' attitude and behaviour towards traceable food in two different European countries: Italy and France. A survey has been conducted on two samples of Italian (n = 503) and French (n = 501) consumers, aiming to explain the intention toward purchasing traceable food using the theory of planned behaviour (TPB). The predictive power of the TPB model significantly increases in both countries when new variables are added: habits, trust, past behaviour and socio-demographics. The results show that attitudes drive the intention to purchase traceable chicken and honey in France. Trust affects the intention to purchase traceable chicken and honey in Italy. These findings may serve to target public interventions and private strategies towards food traceability.     

FMECA approach to product traceability in the food industry

The traceability system in the farming and food supply chain can be described as the documented identification of the operations which lead to the production and sale of a product. Its objective is to identify the actors involved and trace the relevant flows, precisely characterizing the material and processing or management operations that contribute to the production of the final items. The traceability system must be efficient and effective, accurately collecting the necessary information and enabling a rapid and correct reuse of this information.This paper presents an application of the industrial engineering tool ‘Failure Mode Effect and Criticality Analysis’ (FMECA) to the production process in the farming and food industries, as this tool is aimed at detecting the possible critical points of its traceability system (whether in use or undergoing implementation), and at proposing improvements.     

Reporting of traceability and food safety data in the culinary herb and spice chains

Reporting of information is crucial to enable backward and forward tracing of food along the chain, which is of main importance in case of non-compliance with legal obligations on food safety. Thus, food business operators in the European Union (EU) must enable tracing of any foodstuff one step forward and one step back. However, flux of information relevant for traceability and food safety can be a challenge in the supply chains of dried culinary herbs and spices.Results of a survey among herb/spice businesses – either located within the EU or exporting dried herbs/spices to the EU – showed the widespread use of electronic systems for recording and processing of traceability/food safety data. However, automated capture of transaction data and automated read-out/processing of reported data were rare. The survey indicates that besides electronic documents, typed paper documents are often exchanged between businesses. For data delivery along the chain, paper documents filled in by hand are still used – even in the EU or upon import to the EU. The document type as well as the forms varied, particularly in case of incoming herbs/spices. The forms used for reporting by the survey participants or by their suppliers covered mostly individual/company-specific forms. Standardised forms provided by herb/spice associations were rarely shared between these businesses. The extent of reporting of traceability data upon import to the EU and within the EU appears to be sufficient. Some additional traceability data that promote product tracing, such as the country of harvest, were frequently reported. Same was true for information on food safety hazards.     

Prevalence and cost of on-farm produce safety measures in the Mid-Atlantic

We use data from a survey of leafy green and tomato growers in the Mid-Atlantic region to investigate the prevalence and cost of produce safety practices required under the Produce Rule of the Food Safety Modernization Act. Majorities of our respondents currently employ most of the food safety practices that will be required under the Produce Rule. But the Produce Rule will nevertheless require changes on the part of some growers. We find that farm size has a statistically and quantitatively negligible relationship with the use of most produce safety practices except for the sampling and testing of water, soil amendments, and product samples. Contrary to the theoretical literature suggesting that traceability increases incentives to take precautionary measures, we find little evidence that the use of produce safety practices is correlated with any marketing channel. We do find that all of these practices exhibit substantial increasing returns to scale, implying that the burden of complying with the provisions of the Produce Rule is much lower for large operations than small ones.     

Determination of speciality food salt origin by using 16S rDNA fingerprinting of bacterial communities by PCR–DGGE: An application on marine salts produced in solar salterns from the French Atlantic Ocean

The determination of geographical origin is part of the demand of the traceability system of food products. A hypothesis of tracing the source of a product is to analyse in a global way the bacterial communities of the food samples after their production. For this purpose, molecular techniques employing 16S rDNA profiles generated by PCR–DGGE were used to detect the variation in bacterial community structures of salts from four French regions. When the 16S rDNA profiles were analysed by multivariate analysis, distinct microbial communities were detected. The band profiles of the salt bacteria from different producing areas were different and were specific for each location and could be used as a bar code to certify the origin of salts. These band profiles can be used as specific markers for a specific location. This method is proposed as a new traceability tool which provides salts with a unique bar code that permits to trace back salts from store shelves to their original location.     

Types of traditional Greek foods and their safety

Greek traditional foods have been evolved over centuries in the country according to local culture and artisanal practices in small scale family-owned installations and constitute a major part of the so-called Mediterranean diet. Consumer concern for food safety and high demand for traditional food products is becoming an important challenge for the food industry. To this end, safety issues about the hygienic condition and the prevalence of foodborne pathogens for a diversity of popular traditional Greek foods including fermented meat products, cheese, table olives, and emulsion-type appetizers is being reported. Until recently, the production of these food commodities presented heterogeneity from area to area and practice to practice resulting in a final product with diverse microbiological, physicochemical and sensory characteristics. The condition has drastically changed over the last years where the production has shifted from artisanal practice to industrial level under strict processing and hygienic conditions. Nowadays, it can be considered that Greek traditional foods have a good safety record.     

Review of the current methods of analytical traceability allowing determination of the origin of foodstuffs

Modern analytical techniques, in particular molecular biology techniques, can determine the plant or animal species present in a foodstuff. It is actually very difficult to determine the geographical origin of a food. The new European regulation 178/2002, applicable on January 1st, 2005 imposes this requirement for the traceability of food. This article gives a progress report on the physicochemical and microbiological analytical techniques available which make it possible to determine the origin of a food with some precision.     

On the linkages between traceability levels and expected and actual traceability costs and benefits in the Italian fishery supply chain

EC Regulation 178/2002 introduced mandatory traceability for all food operators, but they can choose the level of traceability. We propose a model incorporating three indices of traceability – breadth, depth and precision – that affect costs and benefits. We empirically test the model by regression analyses, using data collected on a sample of Italian fish processors. While higher precision corresponds with larger perceived benefits, an increasing traceability breadth raises costs. A measure of the extent of the discrepancy between expected and actual costs and benefits is also established. Implications are discussed in light of future uptake of continuously advancing traceability technologies.     

Yield and amplificability of different DNA extraction procedures for traceability in the dairy food chain

Seven DNA extraction procedures were compared for their ability to produce good quality DNA if applied to outputs of the dairy food chain. The efficacy and the efficiency of the protocols were tested. PCR and Real-time PCR specific amplification with appropriate bovine primers were used to assess the quality of the genomic DNA extracted with the compared procedures. The results were also evaluated from the economical point of view, in order to determine which of the seven protocols was the simplest, the most reliable and the most affordable for molecular traceability within this important food chain in order to protect producers from unfair competition and consumers from frauds and adulterations.     

Traceability in a food supply chain: Safety and quality perspectives

The food industry is becoming more customer-oriented and needs faster response times to deal with food scandals and incidents. Good traceability systems help to minimize the production and distribution of unsafe or poor quality products, thereby minimizing the potential for bad publicity, liability, and recalls. The current food labelling system cannot guarantee that the food is authentic, good quality and safe. Therefore, traceability is applied as a tool to assist in the assurance of food safety and quality as well as to achieve consumer confidence. This paper presents comprehensive information about traceability with regards to safety and quality in the food supply chain.     

Testing improvements in the chocolate traceability system: Impact on product recalls and production efficiency

The primary aim of food traceability is to increase food safety, but traceability systems can also bring other benefits to production systems and supply chains. In the literature these benefits are extensively discussed, but studies that quantify them are scarce. In this paper we propose two hypothetical improvements of the traceability system within the chocolate production system and supply chain and we illustrate the resulting benefits by using a case study. Based on the case study, we quantify the influence of these improvements on production efficiency and recall size in case of a safety crisis by developing a simulation tool. These results are aimed to illustrate and quantify the additional benefits of traceability information, and could help food industries in deciding whether and how to improve their traceability systems.     

The food safety knowledge and microbial hazards awareness of consumers of ready-to-eat street-vended food

Controlling and ensuring the safety of street-vended foods in many countries is a challenge considering that these foods are often less expensive and readily available. The objective of this study was to determine the food safety knowledge based on microbial hazard awareness of street food consumers in the Johannesburg municipality, South Africa. A cross-sectional survey study was conducted using a structured food safety questionnaire designed for this study. A total of 402 respondents, individuals who buy and consume ready-to-eat street-vended foods were randomly selected at various street-food vending cites in the Johannesburg municipality. Data collection was by means of a face-to face interviews. The majority of respondents were black males younger than 35 years. Individuals of within different gender, race, level of education and monthly income groups significantly (p < 0.05) differed in their responses regarding the frequency of purchasing and confidence in the safety of street-vended food. Better taste followed closely by affordability and accessibility were the most cited reasons for purchasing street-vended food. Although the majority of respondents were aware that certain food borne bacteria can cause diseases that may lead to death, over 70% of them have never heard about Salmonella spp, Escherichia coli, Listeria monocytogenes and Campylobacter jejuni. Although some consumers doubt the safety of street vended foods, they are not deterred from consuming them. Gender, race, the level of education and monthly income affect the way consumers of street-vended foods perceived the safety of street-vended foods and their desire to purchase them.     

LNG市场的“亚洲溢价”问题分析及对策

长期以来,亚太地区的LNG进口价格相对于北美和欧洲地区存在着较高的溢价。为此,剖析了世界LNG市场“亚洲溢价”问题产生的原因：①与油价挂钩的LNG定价方式为原油的“亚洲溢价”向LNG转移提供了便利;②亚太地区LNG市场存在买方需求价格弹性较弱和市场有效分割的情况,出口国针对亚太地区采取了价格歧视。进一步综合分析的结果表明,受贸易限制以及液化及运输成本和地区供需差异等因素影响,LNG的“亚洲溢价”短期内难以消除,但未来新增的澳大利亚、美国、加拿大、莫桑比克等LNG供应将有助于缩小世界LNG市场的地区价差。针对LNG的“亚洲溢价”现象,中国可以采取的对策如下：①加强国内外资源开发利用,增强资源保障能力;②构建多元化的进口格局,保障能源供应安全;③完善天然气储备体系,提高风险防御能力;④建立天然气交易中心,提高谈判议价能力;⑤综合原油的“亚洲溢价”问题,建立中国、日本、韩国联合议价机制     

Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland

Food safety concerns have existed for a long time, as millions of people across the globe suffer from food borne disease every year. Contamination of food owing to limited knowledge of food safety practices primarily increases the risk of food borne illnesses. In the present study, quantitative research was carried out to gauge the level of food safety knowledge amongst people living in Ireland. A total of 1069 participants from all over the Republic of Ireland contributed to the survey (of which 821 were included in this research). Results showed that the residents of Ireland overall had an average level on knowledge of food safety practices (67.0% passing rate). They had an average level of knowledge in food storage (52.8% passing rate), usage and maintenance of the kitchen facilities (59.0% passing rate), and personal hygiene (61.0% passing rate). Conversely, they had a critically low level of knowledge in food handling (10.8% passing rate) and food poisoning (20.1% passing rate). The results of the present study also showed that, the level of knowledge of food safety practices varies amongst the residents based upon their gender, age, place of residence, education level, and marital status, while no significant difference in the knowledge level was observed based upon their per capita income. The study thus, highlights that there is scope for improvement for the residents to advance their knowledge of food safety practices. Therefore, it can be recommended that researchers, educators, food safety communicators, and the media can engage in educating the population, to help the residents advance their food safety knowledge to safer food practices.     

Strategies to assure the absence of GMO in food products application process in a confectionery firm

This article describes the strategies and the instruments applied in the development and implementation of a system aimed at assuring the production of food which is neither made of nor derived from genetically modified raw material in a confectionery firm. It was chosen to develop a specific planning method partially taken from HACCP and FMEA techniques, mainly as far as the systematic and rigorous analysis of risks is concerned (in this case, the contamination of raw material and/or their genetically modified derivatives along the food chain). The result is a management system model that food organizations can use to assure the traceability of all ingredients incorporated into their food products and, in the same time, to guarantee that these ingredients do not contain or consist or derive from genetically modified organisms (GMOs).     

中国天然气质量与计量技术建设现状与展望

天然气贸易过程中的质量和计量越来越受到政府和社会各界的高度关注,合格的质量、准确的计量直接关系到国家、企业及消费者利益。为此,从分析ISO 13686《天然气质量指标》和OIML/R140《气体燃料计量系统》入手,提炼出天然气质量和计量的核心要求及主体技术。同时介绍了GB 17820《天然气》和GB/T 18603《天然气计量系统技术要求》这两个核心标准,以及配套的测试技术与方法等;指出了新形势下我国在量传溯源体系、分析测试技术、流量量值比对、流量检测等所面临的挑战;并就推动实施天然气能量计量、积极推进参加国际能力验证和国际关键循环比对、提高我国装备自主化水平、进一步完善标准体系、主导制订和修订国际标准、完善测量技术等进行了展望。通过对天然气质量控制和计量技术的科技攻关,加强标准化跟踪、研究和制修订等,保证了我国天然气贸易计量的准确可靠和公平公正,并为我国计量方式由体积计量向能量计量发展提供了有力的技术支撑。     

Asia looks for more gas

A series of new gas developments across Asia is boosting production in a range of countries from Pakistan to China. Output is now growing by between 4% and 5% a year, helping to offset static or declining production of oil. As a result, many Asian countries are substituting gas for oil, particularly in the power sector. The bad news for Asia is that the growth in demand is now outstripping that in production, making the region increasingly reliant on imports.