Food supplier qualification by an Italian Large-scale-Distributor: Auditing system and non-conformances

Nowadays government and purchasers are constantly setting increasing stringent requirements for food quality and safety, this means that production and distribution companies in the food and beverage sector must have full control over all incoming and outgoing goods. In particular food suppliers for Large-scale-Distributors have to meet many specific requirements and to undergo audits in order to assure the hygienic and sanitary quality of their products. This study offers an example of a checklist used by an Italian Large-scale-Distributor for investigating the status of its food suppliers in order to detect non-conformances; it also provides information on HACCP system management in Italian food industries. Results collected during 85 audits are shown. Large food plants show a better application of HACCP principles than small sized enterprises.     

Food safety and quality management regulatory systems in Afghanistan: Policy gaps,governance and barriers to success

Afghanistan has significant competitive advantages in agribusiness. Much has been said about Afghanistan's unrealized potential in this sector over the years and many specialists have highlighted challenges in infrastructure, access to finance, and inadequate legislation as barriers to growth in the sector. Many have also pointed to its potential productivity increase as a way to help alleviate food security issues. With adequate access to finance and infrastructure, Afghanistan should in theory be a top exporting country in all agricultural sectors. The potential also exists for Afghanistan to be a top exporter of high-margin products like fruits, meat, dairy and vegetable processing. In order to realize this potential, however, stronger food safety control needs to be in place to export to markets. In Afghanistan, food safety practices are still based on experiences from the late 1970s. Companies face constant pressure from the crisis, market competition from importing companies, pricing pressure from retailers, and seemingly endless inspections from government bodies. In fact, there are three main state agencies (Ministry of Public Health, Ministry of Agriculture, Irrigation and Livestock, and Municipalities) that regularly inspect food companies, often performing the same functions and loading these already cash-strapped enterprises with unneeded administrative burden. There are still important issues to be addressed within the food safety system of Afghanistan, such as: complete harmonization of legislation with the regional (legislation and standards mainly), improvement of coordination among authorities; ability to ensure impartiality of inspection work; thorough training of inspectors and implementation of skills, especially towards risk-based inspection control; reform of sampling schemes for food of non-animal origin and imported food commodities; strengthening surveillance of foodborne diseases, control of adulterated foods; and supporting the introduction of self-inspection systems based on HACCP principles and good hygienic practices.     

Irradiation: a critical control point in ensuring the microbiological safety of raw foods

The widespread and increasing incidence of foodborne diseases and the resultant social and economic impact on the human population have brought food safety to the forefront of public health concerns. This has prompted public health authorities worldwide to reassess their methods of food safety assurance, and to resort to a more cost-effective, preventive method that is known as hazard analysis and critical control point (HACCP). Ensuring food safety depends on effective control measures, i.e., methods to prevent food contamination and, when necessary, decontamination. Present production methods cannot totally prevent food contamination, and the complexity of food handling and processing provides ample opportunity for contamination as well as survival and growth of pathogenic organisms. It is also unlikely that the methods of production can ensure foods totally free from in the near future, for many pathogens are part of the normal flora of the environment. The application of an HACCP-based approach as a method for the management of hazards of the food chain demonstrates the need for applying a cold decontamination treatment as a control measure in the production of foods which are to be marketed raw or minimally processed. Irradiation (increasingly referred to as “cold pasteurization”) is such a control measure in the production of several types of raw or minimally processed foods such as poultry, meat and meat products, fish, seafood, and fruits and vegetables. In the production of these foodstuffs, irradiation may thus be a critical control point (CCP). It has the potential to eliminate vegetative forms of bacterial pathogens as well as parasites. Moreover, irradiation fulfils other criteria for a CCP, i.e., critical limits (minimum and maximum doses) can be established and monitored, and process control is well known. Corrective actions can also be taken when necessary. Irradiation is a safe technology and has been recognized as such by the FAO/WHO Codex Alimentarius Commission. It certainly merits the attention of industry and public health authorities. Today, 40 countries permit the irradiation of one or more foodstuffs: 12 countries have approved its use for pathogen control in poultry, 8 other for use in meats, and 13 in fish and seafood.     

Urban street foods in Shijiazhuang city,China: Current status,safety practices and risk mitigating strategies

Street foods often reflect traditional local cultures and offer a unique cultural experience to tourists and even to ordinary consumers. With the increasing pace of globalization and tourism, the safety of street foods has become one of the major concerns of public health. There is an urgent need, in China, to establish a national program to raise the food safety awareness and knowledge of street food vendors. The safety and hygiene status of street foods in Shijiazhuang city was investigated. Data on the street food vendors' food safety knowledge and practices, inspectors' regulatory capacity and consumers' purchasing habits were collected. Potential hazards in the preparation and sale of street foods were analyzed and strategies for ensuring the safety of street foods were recommended. The study showed that the street food safety risks are primarily due to the use of unqualified raw materials encouraged by ineffective inspections, poor infrastructure at the street food vending sites and lack of sanitation knowledge among street food vendors. In order to prevent street foods from being contaminated, more stringent and effective routine supervision and food safety practices should be adopted and the environmental conditions and facilities should be improved. Regular training in food processing technology, food safety knowledge and practical food safety evaluation methods should also be strengthened among street food vendors and food safety inspectors.     

Food safety challenges associated with traditional foods in German-speaking regions

The “German-speaking region” in Central Europe is characterized by a large variety of regional food specialities and long tradition in craftsman's skills and experience in safe small-scale food processing and preservation. There is also increasing interest in these traditional products in other countries. Hence, this paper discusses the properties of characteristic food products, and outlines the steps critical for their safety. Such foods include fermented milk products (in particular cheeses), meat and fish products, fermented vegetables, and baked goods such as sourdough breads and spiced cookies. Data analysed show, among others, that (1) hard cheeses made from raw milk are regarded as safe, due to effective hurdles which eliminate foodborne pathogens during production and ripening, and semi-hard cheeses made from raw milk – which are generally ripened for more than 60 days – exhibit only a low health risk if Good Manufacturing Practice (including mastitis control) and effective HACCP systems (e.g. control of starter activity) are implemented; (2) Listeria monocytogenes is not a hazard specific to products from raw milk since it may grow on the surface of smear- and mold ripened cheeses after recontamination, and can be effectively controlled by monitoring systems including environmental samples; (3) semi-dry and dry sausages have a favourable record of safety whereas, in the manufacture of some undried, spreadable types, salmonellae (especially in pork sausages) and Shiga toxin-producing Escherichia coli (STEC; especially in sausages containing meat from ruminants) are frequently reduced only by one log cycle or less. Hence, the safety of these products critically depends on the quality of the raw material. This stresses the need of implementing Good Manufacturing Practice also in traditional processes.     

Hygiene knowledge and practices of night market food vendors in Tainan City, Taiwan

Night markets are a unique part of Taiwanese culture and are ideal places to visit to taste local delicacies. “Visiting night markets” not only has become a habit for local residents, but also a particular favorite for non-local tourists. Street food vending in the night markets has been increasing for several years but this growth presents public health challenges, with evidence of diarrheal diseases. Therefore, there are emerging needs for understanding the hygiene knowledge and practices of food vendors to ensure hygienic preparation of street foods. This empirical study can be used in understanding the current situation of food hygiene practices in tourist night markets and in exploring proper strategies for improving food safety at the markets.     

Implementation of the hazard analysis critical control point (HACCP) system to Kasseri/Kefalotiri and Anevato cheese production lines

The implementation of the Hazard Analysis Critical Control Point (HACCP) system to Greek traditional dairy products is of great importance in order to produce microbiologically safe foods. The HACCP system has gradually gained popularity and acceptance and is currently considered as a prerequisite should a food manufacturer wish his products to enter the international market. The HACCP system was implemented for three different cheese making processes (Kasseri, Kefalotiri and Anevato) as produced by local companies in Northern Greece. Microorganisms seem to be more effectively controlled by developing a Quality System (HACCP, ISO 9001/2) in the case of semi-hard and hard cheese (Kasseri and Kefalotiri, respectively) whereas in the case of soft cheese (Anevato) this proves to be by far a more difficult task because of its texture and high water content.     

Consumer purchase habits and views on food safety: A Brazilian study

This study aimed to evaluate the attitudes towards food safety among consumers in the city of São Paulo, the major consumer market in Brazil. Focus group sessions were conducted with 30 adults responsible for food choices and purchases. Results indicated a preference for supermarkets over street markets, for the variety of foods, convenience and confidence in the safety assurance. On the other hand, the “naturalness” of the products in the street markets was the main reason for purchases in those places. Participants showed concerns with respect to food additives, hormones and pesticides – technological rather than “natural” hazards. Minimally processed and ready-to-eat foods were considered convenient products meeting the need for time/labor-savings in the kitchen, although suspicion about wholesomeness and safety came up among consumers. Lack of awareness regarding potentially risky behaviors was observed, including handling and storage of foods in the domestic environment. In conclusion, this study suggests that Brazilian regulators should create more effective risk communication combining technical information with actual consumer perceptions of food risks.     

Natural products as antimicrobial agents

The use of natural antimicrobial compounds in food has gained much attention by the consumers and the food industry. This is due primarily to two major factors. First, the misuse and mishandling of antibiotics has resulted in the dramatic rise of a group of microorganisms including foodborne pathogens that are not only antibiotic resistant but also more tolerant to several food processing and preservation methods. In addition, increasing consumers' awareness of the potential negative impact of synthetic preservatives on health versus the benefits of natural additives has generated interest among researchers in the development and use of natural products in foods. This has prompted the food industry to look for alternative preservatives that can enhance the safety and quality of foods. Compounds derived from natural sources have the potential to be used for food safety due to their antimicrobial properties against a broad range of foodborne pathogens. This article reviews the antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems.     

Embedding Islamic dietary requirements into HACCP approach

Many researches into food safety systems have focused on the private standards created by private firms including companies and NGOs. They mirror the increasing importance of food safety, regulation and also apply HACCP in regulating matters related to food hygiene. This paper discusses on the applicability and embedment of Islamic dietary requirements along with HACCP approach. Coalition of Islamic dietary law and HACCP principles in relating to matters such hygienic, wholesome and halal food have become increasingly important in global food value chain. It gives the advantages for many organizations to adopt and create a dynamic interchange environment to implement, conform and enforce standard-setting for haram substance free products.     

Consumer preferences and willingness to pay for beef food safety assurance labels in the Kumasi Metropolis and Sunyani Municipality of Ghana

The demand surge for assured food safety and quality in livestock products among consumers in developing countries in particular has been phenomenal. The present paper examines consumers' preferences and willingness to pay for beef food safety assurance labels in the Kumasi Metropolis and Sunyani Municipality of Ghana. Consumers' in both Kumasi and Sunyani mainly rely on beef attributes which assures them of their safety. Key attributes include hygienic condition of the shopping environment, excellent and attractive packaging that minimizes contamination, leanness and certification of beef products for safety and quality. Therefore, guaranteed food safety information and attributes should emerge as a new index and basis for future trade in the beef industry. Preference heterogeneity exists among consumers in Kumasi Metropolis and Sunyani Municipality for verified animal health status, food safety inspection and certification and nutritional label. Hence, it is important for beef investors, government and NGO's to segment consumers into different classes when designing strategies to mitigate unsafe beef production, marketing and consumption. Higher willingness to pay exists for verified animal health stamp in both Kumasi and Sunyani compared to assured nutritional label, food and drugs board food safety certification license. Willingness to pay estimates in Kumasi were higher for assured nutritional label, food and drugs board food safety certification license compared to Sunyani. Consumer preferences for food safety inspection and certification, and nutritional label are explained by age, income and education in Sunyani Municipality whereas preferences for verified animal health status, food safety inspection and certification, and nutritional label are influenced by age, income, education and gender in Kumasi Metropolis. Albeit the impact of gender and age are negative for verified animal health status and food safety certification license in both locations. Therefore, the use of selective demographic targeting to maintain or build strong food safety and quality measures should be seen as a reality by policy makers and investors in the beef industry. Minimizing microbial, chemical and physical food contamination and incidents of food safety in Kumasi and Sunyani requires adoption of strict certification and inspections starting from the health status of animals to be slaughtered to the final product with proper labeling information for consumers, combined with strict sanitary inspections at the shopping or selling place. Also, sensitization of women on food safety practices, handling and violation of food safety is very essential in Kumasi and Sunyani.     

Survey of safe and hygienic practices among Slovenian sauerkraut growers

Food safety demands calls for new approaches to better understand the safe and hygienic practices of specific sectors in the food supply chain. In the present study, sauerkraut growers were investigated to explore their understanding of food safety and hygiene practices. A combination of quantitative (questionnaire prepared for the study) and qualitative (ten in-depth interviews) methods was used in the study so that topics could be discussed more completely and in greater depth. The results indicated that sauerkraut growers possess a rather good level of knowledge concerning food safety, although some gaps were discovered (e.g., record keeping and the feeling that recording data was an unnecessary burden, inadequate acquaintance with health status requirements, insufficient knowledge of the cabbage production process of food safety professionals, etc.). Some differences were found when comparing the results of the qualitative and quantitative studies. The qualitative analysis highlighted some contradictions (e.g., an attitude toward the production process: “We do not need the HACCP system”; a feeling concerning product safety: “Why the need for data recording?”) and differences between the sauerkraut growers and a professional understanding of good practice guidelines for sauerkraut production. All other determinations concerning food safety knowledge and practices are presented and discussed. The findings can be used as a guide for reorganizing current education programs aimed to improve safe and hygiene practices at the farm level.     

Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants

The focus of this study was to assess the hygienic standards of 44 foodservice facilities located in three Italian International Airports (with an output ranging from 100 to 800 meals a day), by monitoring the microbiological quality and safety of foods ready for consumption (n = 773), food contact surfaces (n = 302), and food handlers (n = 287). The hygienic standard of surfaces was sufficiently high. Only 7.9% of surfaces did not conform with advisory standards in terms of total coliforms, and 2.6% were found to be contaminated with Enterococcus spp. at ≥1.0 log₁₀ CFU/cm². The hygienic standard of washed and disinfected hands of food workers was not adequately high: the total bacterial count and coagulase positive Staphylococci exceeded the satisfactory limit in 8.4% and 3.5% of cases, respectively. The microbial analysis of foods examined showed an absence of Listeria monocytogenes and Salmonella spp. Food sample analyses highlighted a percentage of samples that did not conform to microbial reference standards: Staphylococcus aureus non-conforming percentages ranged from 2.3% for “fully cooked food” to 9.2% for “raw fruit and vegetables”; Escherichia coli, from 0.0% for “raw fruit and vegetables” to 6.1% for “cooked and uncooked foods”; total coliforms from 14.3% for “fully cooked food” to 79.8% for “cooked and uncooked food”. In conclusion, the results suggest that more effort is needed in the application of HACCP principles. In order to prevent travel-related foodborne infections, various changes in the timing of food preparation and holding temperatures are needed, together with further training of food handlers.     

The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised.     

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.     

Toxigenicity and genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods

The aim of this study was to investigate the prevalence and genetic diversity of Staphylococcus aureus and staphylococcal enterotoxins (SEs) in ready-to-eat foods marketed in Hanoi, Vietnam. Out of 212 samples tested, 45 were contaminated with this bacterium and 18 contained strains having classical SEs. Among different food products, the bacterial occurrence ranged between 12.5% and 35.4% and milk samples had the highest prevalence. The production of SEs varied according to the food types and 26 different ribotype patterns were observed among the 45 strains. Our dendogram analysis showed the existence of many clones without clear-cut affiliation to any particular food type indicating both diverse primary and secondary contamination sources. The SEs also occurred in a wide variety of genetically different S. aureus strains which might facilitate the bacterium with better ecological fitness to cause epidemics. It can be concluded that Vietnamese ready-to-eat foods pose a high risk of contamination by toxigenic S. aureus population urging the need of implementing proper hygienic practices.     

Decontamination by ultrasound application in fresh fruits and vegetables

Changes in consumer eating habits, health concerns, and convenient and practical foods have led to an increased demand for fruit and vegetable products. Food safety is essential considering that there are reports of outbreaks involving the consumption of fruits and vegetables contaminated with pathogens. Washing associated with sanitizer procedure is considered as a critical step to satisfy hygienic and sanitary requirements and maintain the sensory and nutritional characteristics of fruits and vegetables. Chemical compounds are widely applied to clean and sanitize fresh fruits and vegetables, and some of these chemicals, such as the inorganic chlorine compounds, produce by-products that are dangerous to human health. The use of ultrasound is a technology that is gaining ground in the food industry. Ultrasound is a form of energy generated by sound waves at frequencies that are too high to be detected by the human ear. In ultrasound, the removal of dirt and food residues from surfaces and the inactivation of microorganisms occur as a consequence of cavitation, which is the formation, growth and collapse of bubbles that generate a localized mechanical and chemical energy. There are indications that this technology can be used in the food industry, alone or associated with chemical sanitizers. In this paper, we discuss the principles, mechanisms and effects of ultrasound on fruits and vegetables as a sanitization technology.     

Food safety and food quality perceptions of farmers’ market consumers in the United States

The number of farmers’ markets in United States (U.S.) increased dramatically from 1775 markets in 1994 to 8476 markets in 2014. However, few studies have investigated consumers’ food safety perceptions toward products in farmers’ market or their impact on consumers’ purchasing behaviors. The objectives of this study were to understand consumers’ perception of food safety at farmers’ markets and to explore the role of food safety perception on their purchasing fresh produce at a farmers’ market. Analysis of covariance was used to investigate food safety perceptions at farmers’ market among different demographic groups. In addition, multiple linear regression was used to explore factors including consumers’ food safety perception and quality perception on their purchasing at a farmers’ market. The results from the ANCOVA indicated that millennial generation consumers perceived better food safety conditions at farmers’ markets. The linear regressions indicated quality perception and willingness to support local foods are primary reasons that consumers purchase products at farmers’ markets, while food safety perception is not significantly related to purchasing fresh produce. The results imply that consumers generally hold a positive food safety perception that may be in contrast to actual microbial safety of produce obtained from farmers’ markets. The results highlight an increasing need for consumer education specifically related to food safety awareness at farmers’ markets.     

Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?

The purpose of this study was to evaluate the hygienic quality of three traditional “cook-serve” catering establishments in Lombardy, Italy (with an output ranging from 800 to 1700 meals a day), by monitoring the microbiological quality and safety of foods ready for consumption (n = 727), tap water (n = 32), microfiltered drinking water (n = 28), food contact surfaces (n = 280), and food handlers (n = 76). The food contact surfaces showed unacceptable contamination in 17.1% of samples. The hygienic level of the washed hands of food workers was very high, since only 1.3% of samples showed unacceptable contamination. Food sample analyses highlighted a percentage of samples that did not conform to microbial reference standards: the presence of Listeria monocytogenes was found in 11.5% of “soft cheese” samples. Staphylococcus aureus non-conforming percentages ranged from 2.2% for “first and second courses” to 34.6% for “soft cheeses”; Escherichia coli, from 2.7% for “raw vegetables” to 7.7% for “soft cheeses”; total coliforms from 6.7% for “first and second courses” to 76.4% for “raw vegetables”. The results of the water analysis indicated a high frequency of contamination with Pseudomonas aeruginosa (21.4% for microfiltered drinking water and 21.9% for tap water samples). In conclusion, the results suggest that more effort should be made in the application of HACCP principles. In addition in order to ensure a higher level of microbiological safety of meals, various changes in the timing of food preparation and holding temperatures are needed.     

What consumers expect from food control and what they get – A case study of the microbial quality of sushi bars in Denmark

Sushi is a traditional Japanese food, also popular in Europe, consisting of acidified rice and raw fish. This study investigated the correlation between monitoring of hygienic levels and compliance with establishment-managed controls by public food inspectors and observed microbial levels of two types of sushi products, Maki salmon and Nigeri salmon, sold by Danish outlets. Danish consumers' knowledge of the specific tests carried out by food inspectors was also examined. The total microbial contents of the products ranged from 4.1 to 7.5 log CFU/g and contents of Escherichia coli and Staphylococcus spp. ranged from <1 to 2.3 and <2 to 3.0 log CFU/g, respectively. There was in general no correlation between the publicly accessible rankings by the food inspectors and the microbiological contents of the products. Underlying reasons might be that the regulatory monitoring of compliance with control programs does not readily include two important parameters, personal hygiene and initial microbial quality of products. Microbiological examination of sushi products does not constitute a part of routine monitoring of hygienic levels, a fact that by use of a questionnaire study was found not to be widely known among consumers.