Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives

In this study, consumer awareness and safety perceptions of food additives were identified via survey questionnaire. A total of 430 consumers living in Seoul, Korea participated. The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. More than two thirds expressed that information on food additives was insufficient. They attributed this lack of information to difficulties understanding the subject of food additives and insufficient education and public relations. Almost half of the respondents chose leaflets and pamphlets as preferable mediums of information transmission.This study also evaluated the impacts of information transmission (e.g., leaflet and pamphlet) on consumers’ knowledge, behavior, and safety perceptions of preservatives using matched pre- and post-surveys. Overall, knowledge scores were improved from 67.3% to 91.9% before and after the campaign, respectively. Safety perception scores significantly increased showing a 60% difference between the pre- and post-tests. The participants indicated that leaflets and posters were useful to understand both the types and functions of preservatives. The results of the pilot pre- and post-surveys implied that safety perceptions of food additives were affected by consumer awareness and knowledge. This study suggests that communication programs familiarizing consumers with various types of food additives must be developed in order to increase safety perceptions and to respond to consumers’ information needs on food additives.     

A ‘best practice score’ for the assessment of food quality and safety management systems in fresh-cut produce sector

The purpose of the present work was to develop a tool for the assessment of the Food Safety and Quality Management Systems (FSQMSs) applied in 75 (68% participation rate) micro, small and medium-sized enterprises (SMEs) of the fresh-cut produce sector. Initially, a diagnostic quantitative questionnaire was constructed. The design and the implementation of this questionnaire were influenced by the SMEs business environment. The most common certified FSQMS was according to ISO 22000:2005 (N = 54). Twenty-eight SMEs had primary production in their process. Using factor analysis with the principal components method, six factors (PCF) were extracted that explained 67% of the total information of the FSQMSs performance. The six factors were ‘shelf life validation’, ‘prerequisites’, ‘product labeling’, ‘sanitation facilities’, ‘packaging’ and ‘deviation control’. The quartiles of the PCF scores may be used as cut-offs for a simple SMEs classification (poor, moderate, good and excellent). The proposed tool and overall methodology can be used by an SME to provide the ‘Best Practice Score’ for the FSQMSs. It will also be an input in management review for deciding opportunities of FSQMS improvement.     

Consumers’ perception toward quality and safety of fishery products,Beijing, China

Consumers around the world increased consumption of fish and fish products in recent years due to recognition of their nutritional value. Frequent occurrences of food safety scares heightened public awareness causing significant reduction in the consumption of the affected products. Many countries, including China, implemented a traceability system to increase vertical coordination and guarantee safety in fish products. This paper aims to provide information on consumers’ awareness to quality and safety of fish products, purchasing behavior, and willingness to pay (WTP) for safe fish products in Beijing, China, based on a survey of consumers. The results show a shortage of safety knowledge among customers concerning fish products, including processing, storage, and the traceability system. The age of consumers, educational level, the perception safety and the average price, are the main determinants of Beijing consumer’s WTP for the traceable products. On average, consumers are willing to pay a 6% premium for safe, traceable fish products over the price of non-traced products of uncertain safety.     

Consumers’ familiarity with and attitudes towards food quality certifications for rice and vegetables in Vietnam

This study investigates consumers’ attitudes towards, and familiarity with, food quality certification in selected urban areas in the South of Vietnam. Cross-sectional data were collected by means of a consumer survey (n = 500). Consumers’ awareness of food quality-related terms was relatively low. Less than half the participants claimed to understand the meaning of good agricultural practices (GAP), organic food and sustainability. Consumers’ familiarity with food quality certification (Vietnamese Good Agricultural Practices (VietGAP), Global Good Agricultural Practices (GLOBALG.A.P.), organic, and Hazard Analysis and Critical Control Points (HACCP)) was also low. Familiarity with food quality certification was positively associated with general attitude and food choice motives, namely food safety concern, perceived importance of healthy eating, and perceived importance of environmental consequences relating to food purchase. Food safety concern and perceived importance of environmental consequences were positively associated with consumers’ attitudes towards safe vegetables, as well as high quality rice. Perceived importance of healthy eating was positively related to attitude towards high quality rice. Findings suggest that food safety aspects of safe vegetables and high quality rice should be emphasized during policy and marketing activities for food quality certification. Additionally, an increase in the perceived importance of environmental consequences relating to quality food purchase should be encouraged to enhance positive consumer attitudes towards quality food. Efforts to improve public awareness and knowledge of food quality certification and sustainable agricultural practices in developing countries such as Vietnam are highly recommended.     

Food safety organisations in Saudi Arabia – Organisational,historical and future analysis

Food safety organisations around the world are increasingly seeking to develop public policies to protect society, improve the economy, and ensure food safety and quality, by reducing the risks of food-borne illnesses, commercial adulteration, and food fraud. These risks present real threats to the food industry worldwide. The development of these organisations often revolves around reform of their systems, focussing on law, regulations, and improving the performance of enforcement officials. This article analyses the historical development of food safety organisations in Saudi Arabia, including the structures and functions of government and non-government organisations. It focuses on the official decisions contributing to public policy leading to the growth and expansion of these organisations, their roles and their functions. The Saudi Food and Drug Authority (SFDA), a central authority, has recently been established in order to unify enforcement and legislative roles in food safety previously carried out by different Saudi government organisations. Several current and future challenges to food safety in Saudi are identified and discussed.     

Key informants’ perceptions and attitudes towards national food control systems: Evidence from two countries of the Southern African Development Community

This study was carried out to assess perceptions and attitudes of key informants towards national food control systems (NFCSs) in developing countries. Two Southern African Development Community (SADC) countries were selected, namely Botswana and Mauritius. The methodology involved qualitative and quantitative techniques. The qualitative method was an in-depth interview of key informants to identify strengths, weaknesses and improvements relating to the NFCSs. The quantitative method involved the use of a 5 point likert scale where key informants were requested to express their level of agreement with attitude statements pertaining to the NFCS. The participants were twenty-two and twenty key informants from Mauritius and Botswana respectively. Specific and common issues emerged from the key informants’ evaluation of the NFCS in their respective countries. Strengths, weaknesses and improvements perceived by the majority of key informants in Botswana and Mauritius, were identified. Perceived strengths: regulations are based on international standards; analytical services use internationally recognised methods; participation in international meetings related to food control. Perceived weaknesses: the food laws do not cover primary production; food control laboratories are not accredited; food control administration activities are spread across a number of government ministries with overlapping responsibilities; the lack of code of practice and inspection manuals; implementation of HACCP is not required by the law. Proposed improvements: the law should cover primary production; accreditation of food control laboratories; development of enforcement codes of practice; setting up of a Food Control Agency; the law should make HACCP mandatory. The median of responses to attitude statements revealed common trends in key informants’ expressed attitude to most defined NFCS issues. In both countries, most key informants indicated agreement with negative attitude statements and disagreement with positive attitude statements. This research constitutes a starting point for further regional studies to drive harmonisation of NFCSs.     

The analysis of food safety incidents in South Korea, 1998–2016

This study uses media reports to analyze food safety incidents in South Korea that occurred between January 1998 and March 2016. The total number of incidents during this period was 975, with an average of 51.3 per year and 4.3 per month. The top five types of food involved were fruits and vegetables, fish and fish products, meat and meat products, beverages, and confectionery. Of the 975 incidents, 406 (41.6%) were related to chemical hazards—such as food additives and pesticides—221 (22.7%) were due to biological hazards, and 199 (20.4%) were due to physical hazards. Through analysis, this study determines at what stage a breakdown in food safety is likely to occur: primary production is the most common stage with 615 (63.1%) incidents, followed by incidents during the handling and distribution stages, at 240 (24.6%) and 65 (6.7%), respectively. The results of this study can be used as data for risk analysis or food safety strategies.     

Risk identification in food safety: Strategy and outcomes of the EFSA emerging risks exchange network (EREN), 2010–2014

The European Food Safety Authority (EFSA) established an Emerging Risks Exchange Network (EREN) to exchange information between EFSA and the Member states (MSs) on possible emerging risks for food and feed safety in 2010. The Network is composed of delegates from MSs and Norway designated through the Advisory Forum of EFSA and observers from the European Commission, EU pre-accession countries, the Food and Drug Administration of the USA and the Food and Agricultural Organisation of the United Nations. Through 2010 to 2014, the EREN met 12 times. The EREN discussed a total of 63 signals of potential emerging issues that were presented and assessed using a standard template developed by the Emerging Risks unit of EFSA (EMRISK). Out of these signals, 39 originated from EFSA, 24 from MSs. The issues discussed were mainly microbiological and chemical hazards, but also food safety issues as result of illegal activity, new consumer consumption trends, biotoxins, new technologies and processes, allergens, animal health, environmental pollution, new analytical methods, new food packaging technology and unknown hazards were on the agenda. Based on the available evidence, EREN recommended whether an issue should be considered emerging or not, and if it merited further consideration, such as generating data on the issue, starting a full risk assessment and/or consultation of other bodies. According to the emerging risks identification process set in place at EFSA, the issues discussed and found of relevance by EREN were sent to the EFSA's Scientific Committee Standing Working Group on Emerging Risks for final evaluation. With four case studies, i.e the zoonotic potential of Usutu virus, risk of ciguatera fish poisoning in EU, zoonotic aspects of illegally imported wildlife products and benefits and risks of 3D food printing, the method developed to preliminary assess signals of potential emerging issues is presented and discussed.     

A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories

The rising prevalence of celiac disease leads to an increased demand of “gluten-free” products. A survey study on the gluten content and on the microbiological quality of “gluten-free” flour, and processing flour products, was carried out from 2010 to 2015 in Northern Italy. Overall 12,419 samples were analyzed, and 94.7% contained a gluten concentration less than 5 mg kg⁻¹ (lower limit of detection). Only 0.1% of samples showed a gluten concentration above 80 mg kg⁻¹ (maximum limit of detection). In the remaining 5.2%, the gluten concentration was between 5 and 80 mg kg⁻¹, underlining how a gluten-free diet completely devoid of gluten is unrealistic. The microbiological quality of these products was investigated.Overall, the majority of samples revealed microbial loads of less than 1 l g CFU g⁻¹ (lower limit of detection). High levels of spoilage bacteria were found in egg-containing products. Total mesophilic bacteria were counted in all analyzed food categories with concentrations up to about 6, 8 and 9 l g CFU g⁻¹ in dry pasta, flours and egg products respectively. Listeria monocytogenes was found only in one sample, whereas Salmonella spp. was never found.Buckwheat flour was the most frequently contaminated product by presumptive Bacillus cereus, with a prevalence of 12.5%. Also, a contamination by Coagulase-Positive Staphylococci was found during this investigation, especially in buckwheat dry pasta and flour and in egg dry pasta, with a prevalence of 54.7%.This study aimed to enhance the knowledge about the “gluten-free” products which are still poorly studied, even if their impact on the food market is increasingly considerable.     

Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region – Portugal

In this study the food-hygiene knowledge of food handlers working in nursing homes and kindergartens was evaluated. From a global population of 1392 food handlers, a sample was selected of 335 participants from 155 institutions (kindergartens and nursing homes), in the region of Porto, Portugal. Data was collected through a self-administrated, multiple-choice questionnaire that was filled-in individually, in the presence of the researchers. The average score of correctly answered questions was 13.9 (±3.65SD), corresponding to 60.7% of the questions. The level of knowledge shown was heterogeneous, varying according to the topics covered and the socio-demographic characteristics of the participants, although some pattern could be discerned as to areas of strength and weakness. Knowledge relating to temperature control (44.2% of correct answers) and to risk associated to foods (50.2% of correct answers) was significantly lower (p < 0.001) than the overall knowledge (60.7% of correct answers). Education and training (over the previous 12 months) were positively correlated to higher knowledge on food hygiene (p < 0.001). The same could not be verified in relation to hazard analysis and critical control points (HACCP) implementation (p = 0.454). The results underline the importance of assessing training needs and consider such needs when designing training programs.     

Verification of the Effect of EVA’s Residues Addition and the Aging in Mechanical Properties of Asphalt Mixtures

The footwear industry discards residues in its most diverse phases of production, the ethylene vinyl acetate (EVA) being one of them. This work proposes an evaluation of the use of EVA residue discarded by the footwear industry of Campina Grande city in asphalt mixtures. The EVA residue incorporated to petroleum asphalt cement through the wet process in percentages of 0%, 2%, 3%, 4%, and 5% in mass. In the tests of tensile strength and resilient modulus, every mixture that used EVA residue in its composition fulfilled Department of Infrastructure of Transportation's criteria of resilience for usage in paving.     

Emerging sanitizers and Clean Room packaging for improving the microbial quality of fresh-cut ‘Galia’ melon

This study evaluated how traditional or new sanitizers, alone, or in combination with the use of a Clean Room (CR), affected the respiration rate, microbial, nutritional and sensorial quality of fresh-cut ‘Galia’ melon. Melon pieces were packed in polypropylene trays under passive modified atmosphere (7.4 kPa O₂ + 7.4 kPa CO₂) and stored up to 10 days at 5 °C. The following treatments were performed: 150 mg/l chlorine (control) for 1 min; 80 mg/l peracetic acid (PAA) for 1 min; ozonated water (0.4 mg/l) for 3 and 5 min. The combinations of: ozonated water and PAA; 150 mg/l chlorine and packaging in CR; ozonated water for 3 min and package in CR; ozonated water for 3 min + PAA and packaging in CR were also studied. Throughout the shelf-life psychrotrophic, mesophilic, Enterobactericeae, lactic acid bacteria, moulds and yeast growth were determined. The use of PAA provided the lowest microbial load, but this sanitizer decreased the total vitamin C and the antioxidant activity. Nevertheless, the combination of PAA with 0.4 mg/l of ozonated water (3 min) could be a good substitute of use of chlorine. This treatment was effective in reducing the microbial counts, maintaining the antioxidant compounds and respiration rate and maintained the sensorial quality of the product during the 10 days at 5 °C. Treated product packaged in a CR did not show increased treatment effect, probably due to air quality in the laboratory. The use of CR just for the packaging of the melon pieces did not offer any additional advantage. However, the utilization of CR in an industrial environment during all processing steps (from washing to packaging) should be investigated for potential benefits.     

Analysis of China’s Crude Oil Supply and Demand in the Year 2010 and the Year 2020

Along with the speedy development of the economic growth in China, the shortage of oil and gas becomes more and more serious. Based on summarizing some related research results, the prediction of China’s oil demand and supply in the year 2010 and the year 2020 has been given in the paper. The oil supply and demand situation is discussed on three different levels. Accordingly, suggestions about the oil supply safety and the national economy safety strategies have been given.     

Analysis of China’s Crude Oil Supply and Demand in the Year 2010 and the Year 2020

1. Oil demand forecast 1.1 Forecast based on the elasticity coefficient method The annual oil consumption elasticity coefficient (η) for a given year is defined as the rate of increase in oil consumption for that year, divided by the rate of increase in …     

Selective dissolution of eodiagenesis cements and its impact on the quality evolution of reservoirs in the Xing’anling Group, Suderte Oil Field, Hailar Basin, China

Reservoirs in the Xing’anling Group in the Suderte Oil Field, Hailar Basin exhibit ultra-low to low permeability and high tuffaceous material content. This study comprehensively analyzed diagenesis and quality evolution of these low-permeability reservoirs using thin sections, SEM samples, rock physical properties, pore water data, as well as geochemical numerical simulations. Calcite and analcite are the two main types of cements precipitated in the eodiagenetic stage at shallow burial depths in the reservoirs. These two cements occupied significant primary intergranular pores and effectively retarded deep burial compaction. Petrography textures suggest selective dissolution of massive analcite and little dissolution of calcite in the mesodiagenetic stage. Chemical calculations utilizing the Geochemist’s Workbench 9.0 indicated that the equilibrium constant of the calcite leaching reaction is significantly smaller than that of the analcite leaching reaction, resulting in extensive dissolution of analcite rather than calcite in the geochemical system with both minerals present. Numerical simulations with constraints of kinetics and pore water chemistry demonstrated that the pore water in the Xing’anling group is saturated with respect to calcite, but undersaturated with analcite, leading to dissolution of large amounts of analcite and no dissolution of calcite. Significant secondary intergranular pores have formed in analcite-cemented reservoirs from selective dissolution of analcite in the mesodiagenetic stage; the analcite dissolution formed preferential flow paths in the reservoirs, which promoted feldspar dissolution; and dissolution of such minerals led to the present reservoirs with medium porosity and low permeability. Calcite-cemented tight reservoirs have not experienced extensive dissolution of cements, so they exhibit ultra-low porosity and permeability.     

Public and private standards for dried culinary herbs and spices—Part I: Standards defining the physical and chemical product quality and safety

Dried spices and culinary herbs are vulnerable products, which are used for their aroma (and colour). They are important ingredients in many processed foods, e.g. meat products, dairy products, and bakery products, and in most of our dishes. Food processors and consumers have high expectations regarding the organoleptic quality of culinary herbs and spices. Moreover, although used at relatively low amounts, herbs and spices can represent a health threat to the consumer, e.g. when contaminated with mycotoxins or adulterated with harmful colourants. The current review provides an overview from a European perspective on product standards covering (i) general physical and chemical specifications important for product quality and (ii) chemical characteristics concerning the safety of culinary herbs and spices. Focus is given to standards addressing dried culinary herbs and spices on global and European Union (EU) level. At some points, additional information on fresh herbs and on some national standards of non-EU member states is provided.General specifications for individual herbs and spices based on international agreements are developed by the International Organisation for Standardisation (ISO) and are currently under development by the Codex Alimentarius Commission. Besides global standards, the review outlines product specifications for dried culinary herbs and spices that are defined by national bodies and industry associations. To reduce potential chemical hazards, specific maximum and action levels are laid down for culinary herbs and spices. In EU law, these address besides residues of pesticides certain mycotoxins, heavy metals, persistent organic pollutants, and additives as described in the following.     

Rapid detection and identification methods for Listeria monocytogenes in the food chain – A review

Listeria monocytogenes is a facultative pathogenic saprophyte. It can cause a severe disease, listeriosis, which is currently considered to be one of the leading food-borne diseases worldwide. L. monocytogenes can be found in raw and processed foods. Particularly ready-to-eat (RTE) foods are sources of Listeria infections. RTE foods have a long shelf life, because they are stored at low temperatures and in vacuum or modified atmosphere packages. Additionally, they are usually consumed without any additional cooking. As L. monocytogenes can multiply over a wide range of pH and osmolarity, at low temperatures, and both under aerobic and anaerobic conditions, this is a particular concern and necessitates control along the food chain. A wide variety of culture and alternative methods have been developed in order to detect or quantify this pathogen in food. Here are presented the most rapid and sensitive methods (<48 h) found in the literature that have been used with artificially and/or naturally contaminated food samples. In addition to being much more rapid, many of them were as sensitive as the standard methods. However, many methods still need to be more thoroughly validated.