Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers

Based on an on-line survey using questionnaires, information on Belgian consumers (n = 907) regarding their understanding and attitude towards shelf life labels and dates was collected. 80.1% of the respondents were familiar with the terminology of the label use by and best before while 69.6% indicated to know the difference between the meaning of the two labels. Judging edibility of food products at home occurs mainly by a combination of checking visually and smelling (82.5%), followed by looking at the shelf life date (67.5%) or tasting (50.4%). About half of the consumers is aware of and appreciates the difference between the two labels during this judgment. Most of the consumers interpret shelf life labels and dates with some flexibility, with variation depending upon the type of food product under consideration. Overall, the share of consumers willing to eat expired refrigerated products was lower than for expired products stored at ambient temperature: 19.1% for refrigerated raw products (e.g. meat and fish); 34.7% for refrigerated ready-to-eat products (e.g. deli-meat, cheese products, smoked fish); 61.0% for canned products (e.g. conserves) and drinks (e.g. beer) and lastly 69.3% for other products generally stored at ambient temperature (e.g. bread, unopened UHT milk, chocolate, cereals). Differences linked to age and gender are discussed. The suboptimal understanding and application of the EU date label framework by consumers may lead on the one hand to increased food disease burden by consuming certain expired use by products allowing growth of pathogens. On the other hand discarding food at the shelf life data in case of a best before date contributes to food waste by consumers. A better understanding of the shelf life labels use by (referring to food safety) and best before dates (referring to food quality) by consumers should be promoted.     

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.     

Psychosocial and health-status determinants of safe food handling among consumers: A systematic review and meta-analysis

Consumers often engage in unsafe food handling practices at home, and various psychosocial and health-status constructs have been investigated to attempt to explain the underlying reasons affecting consumers' use of such practices. We conducted a systematic review of these studies to synthesize the associations between psychosocial and health-status constructs and consumer safe food handling behaviours to inform future research and interventions. The review followed standard systematic review procedures including: comprehensive search strategy; relevance screening of references; characterization of articles; data extraction; and risk-of-bias assessment. Meta-analysis was conducted on odds ratio (OR) and Pearson's r measures of association within unique data subgroups that were stratified by eight categories of behavioural determinants, five behavioural constructs, and two outcome types. A total of 66 relevant studies were identified. Knowledge was the most commonly investigated behavioural-determinant category (70%), but was only associated with one of the individual behavioural constructs: prevention of cross-contamination and practicing personal hygiene (adjusted OR = 1.56; 95% CI = 1.17, 2.06; I² = 40%; n = 4 studies). In contrast, attitudes and risk perceptions, the second most commonly investigated category (61%), was significantly associated with all constructs (adjusted ORs ranging from 1.84 to 3.63) except for avoiding the consumption of risky foods. Habits, subjective norm, and measures of self-confidence and control were consistently and strongly associated with various outcomes. Behavioural intentions had inconsistent associations with behaviours, while cues to action and the high-risk health status of consumers and their families were not associated with any outcomes. Most studies (77%) only reported measures of association that were unadjusted for confounding variables, resulting in high risk-of-bias ratings for most outcomes. Stratified analyses indicated that adjusted ORs differed from unadjusted measures. The review findings highlight key psychosocial constructs that could be targeted in future research and interventions to improve consumers' safe food handling behaviours.     

Quantification and variability of Escherichia coli and Staphylococcus aureus cross-contamination during serving and consumption of cooked thick porridge in Lungwena rural households, Malawi

The study investigated bacterial transfer to cooked thick porridge via ladles and hands during serving in 29 households in Lungwena, rural Malawi. Household stored water used for hand and ladle washing, was contaminated with Escherichia coli and Staphylococcus. aureus from hands of members of the household or from contaminated ladles used in food preparation. The results showed that hands became contaminated with E. coli and S. aureus cells in the range 0.6–3.7 and 2.2–4.3 log₁₀ CFU/cm², respectively, following washing with the contaminated water. Ladles became contaminated with 0.9–3.2 log₁₀ CFU/cm² of E. coli cells whereas contamination with S. aureus on ladles ranged between 1.9 and 4.6 log₁₀ CFU/cm². Bacterial transfer from hands to food ranged from <1 to 3.6 log₁₀ CFU/g for E. coli and 2.1 to 4.2 log₁₀ CFU/g for S. aureus. Ladle surfaces transferred from 1.3 to 3.1 and from 1.2 to 4.3 log₁₀ CFU/g of E. coli and S. aureus, respectively, on to the food. Contamination of food by hands was significantly (p < 0.05) higher than that of ladles and transfer of S. aureus was significantly (p < 0.05) higher than that of E. coli. The amount of bacteria transferred to the recipient depended on the wash water type and bacteria type. The study has demonstrated that although the traditional cooking of thick porridge inactivates S. aureus and E. coli, the porridge can be contaminated with bacteria during consumption using hands and serving on to a plate with wooden ladles.     

Reuterin,lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham

The antimicrobial effect of high hydrostatic pressure (HHP) processing combined with reuterin, lactoperoxydase system (LPS) and lactoferrin (LF) on the survival of Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 in sliced cooked ham stored under strict refrigeration temperature (4 °C) and mild temperature abuse conditions (10 °C) was investigated. One day after treatment, L. monocytogenes counts in HHP at 450 MPa for 5 min were 0.8 log units lower, but a recovery was observed with counts not significantly different to those observed in control after 35 d. S. Enteritidis and E. coli O157:H7 levels were reduced around 5 log cfu/g by the pressure treatment (450 MPa/5 min) and the numbers of these pathogens did not increase significantly during the 35 d of storage at 4 °C. The individual application of reuterin and LPS influenced the survival of the three pathogens studied, extending the lag phase of L. monocytogenes and diminishing S. Enteritidis and E. coli levels throughout storage, whereas no effect was recorded when LF was added. When reuterin or LPS were applied in combination with HHP there was a synergistic antimicrobial effect against L. monocytogenes, avoiding at 4 °C the recovery observed with individual treatments. These combined treatments also kept the levels of S. Enteritidis and E. coli O157:H7 below the detection limit (<1 log unit) in cooked ham stored at 4 and 10 °C during 35 d. The results obtained in the present work suggest that HHP at 450 MPa for 5 min in combination with LPS or reuterin would be useful as a hurdle technology approach against L. monocytogenes, S. Enteritidis and E. coli O157:H7 in cooked ham.     

A comprehensive review on the application of active packaging technologies to muscle foods

Since the beginning of the current millennium, innovations in food packaging systems have evolved as response to the continuous changes in market trends and consumer’s preferences for convenient, safe, healthy and quality food products. Active packaging (AP) system provides such functionalities to facilitate these demands and offers role beyond the traditional protection and inert barrier to the external environment. Various AP components such as antimicrobials, antioxidants, O₂ scavengers, CO₂ emitters/absorbers, moisture regulators, flavor releasers, and absorbers have been deliberately included in the package system for augmenting packaging performance. These constituents delay or stop chemical, microbial, enzymatic and oxidative spoilage, control weight loss, retain color and integrity of meat based products. Currently, the use of edible or biodegradable materials, plant extracts and nanomaterials are expected to substitute synthetic additives due to their packaging and waste management notions. This article reviews the principles and technological advances as well as the global patents and future research trends in AP sector with their applications focused on meat products.     

Prevalence,antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China

Salmonella is a leading cause of foodborne disease worldwide and ready-to-eat (RTE) foods are regarded as a major source of infection and outbreak. In recent years, the consumption of Chinese RTE foods has raised markedly with the pace of life increasing. However, the prevalence of Salmonella in these foods in China and its potential risk to public health has not been well determined and evaluated. This study was undertaken to investigate the prevalence of Salmonella in Chinese retail RTE food products and to determine serotype distribution, antimicrobial resistance, virulence, and genetic diversity of recovered Salmonella isolates. Out of the 539 RTE food products collected and tested from July 2011 to May 2014, 19 (3.5%) were positive for Salmonella. The contamination levels of Salmonella were mostly in the range of 0.3–10 most probable number (MPN)/g, with one sample exceeding 110 MPN/g. Among the 50 isolates identified, 37 isolates (74.0%) were resistant to at least one antimicrobial, while 21 isolates (42.0%) were resistant to more than three antimicrobials. High rates of resistance were observed for tetracycline (56.0%), ampicillin (38.0%), and streptomycin (34.0%). PCR analysis of 15 virulence genes showed that the avrA, ssaQ, mgtC, siiD, sopB, and bcfC genes were detected in all 50 isolates, whereas the genes located on plasmid and prophage varied significantly among the isolates. Ten distinct serovars were identified and S. Derby, S. Meleagridis, S. Enteritidis, and S. Senftenberg were the most prevalent serovars. A total of 11 sequence types by multilocus sequence typing and 20 profiles by pulsed-field gel electrophoresis were generated for the 20 selected isolates and the combination of these two methods presented a better knowledge of genetic diversity of Salmonella isolates. The study provided a systematical surveillance on prevalence of Salmonella in Chinese RTE foods and indicates its potential risk to public health.     

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

This paper examines the oxidative and microbial stability of cooked sausages, produced with the addition of 10 ppm (NO1) and 20 ppm (NO2) nutmeg (Myristica fragrans) essential oil. Instrumental parameters of color (CIE L*, CIE a* and CIE b*), Thiobarbituric acid-reactive substance (TBARS) values, microbial profile and sensory properties of aroma have been determined on the 1st, 30th, 45th, and 60th day of storage. Addition of the nutmeg essential oil had no effect on the color of cooked sausages. At the end of the storage, NO2 sausages had the best oxidative and microbial stability. TBARS values of NO1 and NO2 sausages were 1.21 mg MDA/kg and 0.95 mg MDA/kg, respectively, and were significantly lower (P < 0.05) compared to control (1.53 mg MDA/kg). Total number of aerobic mesophilic bacteria was lowest in NO2 sausages (78.3 cfu/g) and highest in control (185 cfu/g). After 45 and 60 days of storage, sensory properties of aroma of NO1 (4.21; 3.92) and NO2 sausages (4.39, 4.28) were better compared to those in control (4.07, 3.25). Hence, the addition of nutmeg essential oil in amount of 20 ppm can be successfully applied in order to extend the shelf life of cooked sausages.     

Effects of exposure to biocides on susceptibility to essential oils and chemical preservatives in bacteria from organic foods

A collection of 38 biocide-adapted strains with significant increases in their tolerance to biocides after step-wise exposure to these compounds were screened for sensitivity to essential oils and chemical preservatives. Several strains adapted to quaternary ammonium compounds (benzalkonium chloride, hexadecylpyridinium chloride or cetrimide) showed a generalized increase in the sensitivity to preservatives. Similar results were found among hexachlorophene- or chlorhexidine-adapted strains. Moreover, tolerance to hexadecylpyridinium chloride showed a very strong positive correlation with 4-hydroxybenzoic acid, thyme oil and sodium nitrite increased sensitivity, as well as a strong correlation with clove oil, potassium sorbate and potassium nitrate increased sensitivity. On the contrary, an increase in tolerance to preservatives was detected among triclosan-adapted strains. Results from this study suggest that exposure of bacteria from foods to biocides is not always associated with co-selection for other antimicrobial resistances, especially against essential oils or chemical preservatives used in the food industry.     

Sampling of raw materials and processed foods for the presence of GMOs

The extent to which sampling of raw materials and foods, for detection of the presence of GMOs, presents a significant problem depends on the type of material to be sampled, the purpose of the analysis and the degree of risk that is acceptable in obtaining a wrong result. Sampling for indications of non-segregation or co-mingling of raw materials is the main area for which sample plans will for the future need to be developed. Fortunately, there is considerable experience in sampling of commodities in analogous areas such as for the presence of mycotoxins in cereals and nuts where well-tested sampling plans could be utilised.     

The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g

Confusion about the use of shelf life labels among consumers is a major contributor to avoidable food waste at the end of the food supply chain. By means of an inventory snapshot of all pre-packed refrigerated food products (n = 1477), including a wide range of fresh-cut vegetables, smoked fish, meat and dairy products, from four different supermarket chains in Belgium, the use and consistency in use of shelf life labels (i.e. ‘use by’ and ‘best before’ dates) within food product categories and supermarkets was investigated. In addition, recommended storage conditions were noted and by means of a challenge test on a randomly selected cooked pork meat product the impact of storage temperature (4 °C, 7 °C and 10 °C) and validity of the set shelf life (13 days) and shelf life label (a ‘best before’ date) was evaluated. It was noted that a mixed use of the ‘use by’ and ‘best before’ dates and recommended storage conditions occurs in most refrigerated food product categories except for smoked fish for which on all product brands (including private labels and premium brands) at all retailers a ‘use by’ data and storage at 4 °C was recommended. The inconsistency of shelf life labels and storage conditions within a food product category is to some extent expected as product characteristics and packaging and storage conditions will impact on microbial quality and safety such as growth potential of Listeria monocytogenes. Still a mixed use will detract from consumers' understanding of the shelf life label and contribute to food waste. In addition, recommended storage conditions were noted and by means of a challenge test with L. monocytogenes on a randomly selected cooked pork meat product the impact of storage temperature (4 °C, 7 °C and 10 °C) and validity of the set shelf life (13 days) and shelf life label (a ‘best before’ date) was evaluated. Challenge testing indicated substantial growth potential of L. monocytogenes (on average +1.0, +2.0 and +4.0 log CFU/g respectively at 4, 7 and 10 °C) within the set shelf life and also indicates a potential public health risk if the pathogen would be present, thus indicating the inappropriateness of the setting of a ‘best before’ date. This highlights that more attention is needed to reflect, as an individual company or an industry association or competent authority on more stringent guidelines on the use and the validation of shelf life labels.     

Occurrence of volatile organic compounds in foods from the Belgian market and dietary exposure assessment

Because volatile organic compounds (VOCs) are ubiquitous in the environment and may represent health risks, it is important to know whether they are present in our diet and to identify possible sources in order to reduce daily intake. In the present study, 377 food samples from the Belgian market were screened for the presence of 21 VOCs. The most prevalent of these compounds and respective percentages of occurrence were: chloroform (97%), toluene (95%), ethyl benzene (80%), o-xylene (79%) and benzene (58%). Dietary intake by the Belgian adult population was calculated for these five most prevalent VOCs. The maximum probabilistic dietary intake was with 0.151, 0.645, 0.138, 0.066 and 0.118 μg kg bw⁻¹ day⁻¹ for chloroform, toluene, ethyl benzene, o-xylene and benzene respectively below the minimal risk level (MRL) set for each of the VOCs for oral chronic/acute exposure and below the Reference Dose for Chronic Oral Exposure (RfD). The Margin of Exposure (MOE) for benzene was significantly larger than 100,000. Therefore, it was concluded that the dietary exposure to VOCs for the Belgian adult population does not impose health risks.     

Effects of Salmonella bacteriophage,nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork

Salmonella is an important foodborne pathogen and a serious threat to human health worldwide. This study was to reduce Salmonella and the spoilage bacteria on fresh chilled pork using bacteriophage, nisin, and potassium sorbate (PS) along with their combinations. Microbial, chemical, and sensory qualities of the fresh chilled pork (artificially contaminated with Salmonella 3 log CFU/g) treated with bacteriophage (9 log PFU/g), nisin (5000 IU/g), PS (2 mg/g) and their combinations were evaluated. The result showed that all the samples treated with phage could significantly (P < 0.05) reduce Salmonella population on fresh chilled pork. The combination treatment of nisin, PS and phage (N-PS-P) could significantly lower total viable counts (TVC), TVB-N and TBARS of the chilled pork during the storage period. The TVC of sample treated by N-PS-P was reduced by 2.3 log CFU/g at 7th day. It was also found through the electronic nose detection that the N-PS-P treatment was able to significantly reduce odour and maintain good sensory of the chilled pork. Hence, the N-PS-P treatment extended the shelf life of fresh chilled pork up to 14 days. No adverse effect of the phage on the chilled pork was observed. In conclusion, this study suggests that the phage and its combination with nisin and PS have great potential to be used as a good preservative for fresh chilled pork.     

Profiling,distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods

The purpose of this study was to evaluate the concentration of polycyclic aromatic hydrocarbons (PAH8 plus fluoranthene and pyrene) in “Pan de Cea” bread, “Pimentón de La Vera” paprika, “San Simón da Costa”, “Idiazábal” and “Humus” cheeses, and “Chorizo” garlic pork sausage. Results obtained showed that harmless low molecular weight compounds (Fluoranthene and Pyrene) represented the major contribution to the total PAHs. The most important PAHs according to the levels found were those in the 4 PAHs group (the rest of PAHs to add a total of 8 were contributing at very low levels). PAH4 and PAH8 levels showed percentages ranging from 6.0 to 7.0 % in bread, 16–17 % in paprika, 23–28 % in cheese and 20–24 % in meat sausages, respectively. B(a)P did not exceed the imposed limits in the EU. Bread showed the lower PAH concentration (3.4 μg/kg) followed by cheese (88 μg/kg), smoked sausage (1779 μg/kg) and paprika (9937 μg/kg). “Pimentón de la Vera” paprika is a condiment consumed in small quantities. The PAH profile had in common the decrease in PAH content as their molecular weight increased. These results showed that the contamination detected in “Pan de Cea” bread samples was very low, so that the consumption of this product does not pose a health risk. In cheese samples, the PAH contamination was detected meanly in rind, that accounted around the 100% of the total contamination. In meat sausages samples, the 90% of the total PAHs determined were accumulated in the casing. Considering the edible part, the PAH4 and B(a)P mean contents were below the limit established. Although, the highest PAH levels were detected in “Pimentón de la Vera” paprika, it should be pointed out that this product is a condiment consumed in small quantities and not in an everyday basis, it does not represent a risk for consumers. In cheese and meat sausage, according our estimates, the removal of the external part can be considered a good consumer practices to reduce the ingestion of PAHs.     

Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods

Ready-to-eat (RTE) foods are not further treated before consumption in such a way that may significantly reduce the microbial load, therefore the risk of foodborne disease must be considered. In this regard, the use of natural antimicrobial compounds is an interesting method to be considered. On this topic, the antibacterial activity of cranberry juice concentrate (CJC) have been evaluated in vitro and in situ against 3 foodborne pathogenic bacteria. Results showed a high antimicrobial effect with a noticeable inhibition capacity against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium. Acid sensitivity studies of bacteria indicated that at the same pH level (pH = 2.4) in presence of organic acid solution (citric and quinic acids), cranberry juice concentrate showed greater antibacterial effects than the acids due to their phenolic compounds. In situ studies showed 2.5, 1.8 and 5 log reduction of E. coli, L. monocytogenes and S. typhimurium, respectively in presence of cranberry juice concentrate, on pre-cut red peppers after 7 days of storage at 4 °C. A total inhibition of L. monocytogenes on fresh cranberry fruits in primary day of storage, was observed. Cranberries treated with CJC also showed a 3 log reduction of S. typhimurium after 4 days of storage at 4 °C. The results suggest that CJC can be an effective preservation, source of natural antibacterial, to protect the RTE foods from foodborne pathogens contamination without effecting on sensorial properties of treated samples and allow to maintain the freshness, sensory and the nutritional quality of RTE foods.     

A qualitative risk assessment of the microbiological risks to consumers from the production and consumption of uneviscerated and eviscerated small game birds in the UK

Since the beginning of the 21st century, consumption of wild game birds has been increasing, concurrent with a rise in consumer interest in free-range and ‘healthy-eating’ foodstuffs. Game birds can carry zoonotic pathogens, predominantly within the viscera. Whilst removal of the viscera is normal practice during the dressing of game birds, there is a specialised market in the UK for certain small game birds that are consumed uneviscerated. This qualitative risk assessment evaluates the risks to the consumer from the production and consumption of both uneviscerated and eviscerated small game birds for Salmonella spp., Escherichia coli (verotoxigenic), E. coli (antimicrobial resistant), Campylobacter spp., Toxoplasma gondii, Chlamydophila psittaci and Listeria monocytogenes. Whilst most pathogen/bird combinations were considered to have a very low risk, results suggest that Campylobacter spp. and T. gondii can pose an increased risk to consumers for some species of wild game birds. There was no greater risk associated with the consumption of uneviscerated game birds than for eviscerated birds. In some cases, the risk from eviscerated birds may even be slightly higher, as the risk of cross-contamination during evisceration can outweigh the reduction in pathogenic organisms due to removal of the viscera. Additionally, the current low frequency of consumption of uneviscerated game birds of most species reduced the overall risk estimate for these birds. If there is an increased frequency of consumption in the future, then this risk should be re-examined. Assuming a general level of compliance with regulations and basic hygiene practices, the results suggested that large outbreaks of infection among UK consumers are unlikely, but sporadic, infectious events could occur due to combinations of ‘rare-event, hygiene-related issues’ in the ‘field-to-fork’ chain and/or inadequate cooking of the bird.     

Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage

Changes in the physicochemical and microbiological quality of oysters HP-treated at 260, 400 or 600 MPa for 5 min and stored at 2 °C on ice for 31 days were investigated. Microbial counts after HP treatment showed that the bacterial load was initially reduced at all pressures to levels below the detection limit. HP-treated oysters showed significantly increased pH and lightness (P < 0.05) relative to untreated oysters; during storage, pH changed little in the pressurised oysters but decreased slightly in untreated oysters. Little changes in colour were observed during storage at 2 °C on ice, compared to untreated oysters, which showed increased b-values (stronger yellow colour). From tests of mechanical properties, HP-treated oysters showed significantly increased cutting strength (P < 0.05) with increasing treatment pressure compared to controls throughout storage. However, HP increased lipid oxidation, the rate of which was dependent on the pressure applied. This study confirmed that HP processing can inactivate microorganisms and delay microbial growth in chilled stored oysters, but also affects their quality attributes.     

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 ± 1 °C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage.     

The potential for third party standards at manufacturing and retail to reduce the risk of listeriosis arising from consumption of Listeria monocytogenes from ready-to-eat foods

Many third party standards are published that are either part of regional regulations or provide guidance on the control of Listeria monocytogenes in foodstuffs. These standards deal with different steps/control options for L. monocytogenes. Whereas microbiological criteria as outlined in EC regulation 2073/2005 are useful in setting performance objectives within the whole food chain, guidance on challenge studies provides the basis for harmonized approaches within industry and food safety authorities to evaluate L. monocytogenes growth potential in different foods. Other guidance documents aim towards ways of more effective Listeria control at manufacturing. The setting of governmental process and product standards link into food safety management systems by manufacturers and retailers, thereby guiding their food safety activities. The value of third party standards is discussed in conjunction with valuable inputs that can be provided by businesses having long-term experiences in related fields. Third party standards are increasingly valuable for firms to interact with partners in the food chain, so that good science plays a role in providing safe and wholesome products for the consumer without excessive government interference. Firms with long-term experiences in processing and marketing food can be important contributors to third party standards.     

影响氟蛋白泡沫灭火剂储存寿命的因素及延缓变质的措施

从氟蛋白泡沫液组成出发,讨论了影响其储存寿命的因素和延长储存寿命应采取的措施,加入高效防腐剂和缓蚀剂是较为有效的方法。