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Food Safety (food + safety)
Terms modified by Food Safety Selected AbstractsCLONAL HERBAL EXTRACTS AS ELICITORS OF PHENOLIC SYNTHESIS IN DARK-GERMINATED MUNGBEANS FOR IMPROVING NUTRITIONAL VALUE WITH IMPLICATIONS FOR FOOD SAFETYJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2002PATRICK McCUE ABSTRACT Plant phenolics are secondary metabolites that confer beneficial properties to the plants that produce them. Extracts made from plants that produce these phytochemicals are increasingly being recognized for their antimicrobial properties. In this study, we investigated extracts made from high-phenolics-producing clonal lines of oregano and thyme for potential as elicitors of phenolic antioxidant production in dark-germinated mungbean (Vigna radiata,). Mungbean was dark-germinated under the rationale that any energy stored in the bean seed in the form of starch may potentially be utilized for enhanced phenolics production, since without a light source the dark-germinated seedling may not stimulate the development of photosynthetic components. Wafer-based herb extracts showed the greatest ability to stimulate phenolic content in dark-germinated mungbeans. Three of the oregano extracts were investigated further and showed an ability to stimulate glucose-6-phosphate dehydrogenase (G6PDH), guaiacol peroxidase (GPX), and antioxidant activity. These results suggest that the extracts contain an active elicitor that stimulates phenolic antioxidant content, as well as activity of the pentose-phosphate pathway. In addition, the results of this study suggest that extracts of high-phenolics-producing clonal plants may have potential in the food and agriculture industry as seed treatments for preventing bacterial infection in germinating sprouts by stimulating phenolic antioxidant-producing pathways, as well as for increasing the nutritional value of sprouts for human consumption. [source] Probiotics in Food Safety and Human HealthINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2007Valerie M Marshall No abstract is available for this article. [source] D- AND z-VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEATJOURNAL OF FOOD SAFETY, Issue 4 2000ALEJANDRO S. MAZZOTTA, Article first published online: 3 APR 200 ABSTRACT The heat resistance of a Salmonella composite of serotypes Typhimurium, Enteritidis, Montevideo, Mbandaka, Heidelberg and Thompson was evaluated in ground chicken breast meat using an end-point procedure in pouches. A 7D process for Salmonella in chicken was approximately 3 s at 160F (71.1C) with a z-value of 10.3F (5.7C). The data presented here may help cooked chicken products manufacturers design safe processes that meet the USDA Food Safety and Inspection Service performance standard. [source] Assessment of the Joint Food Science Curriculum of Washington State University and the University of Idaho by Graduates and Their EmployersJOURNAL OF FOOD SCIENCE EDUCATION, Issue 1 2006Stephanie Clark ABSTRACT: Thirty-two recent graduates from the joint food science program of Washington State Univ. (WSU) and The Univ. of Idaho (UI) and 12 of their employers participated in a survey study to assess food science program outcomes. The objective of this study was to assess the joint curriculum in its ability to prepare undergraduate students for critical thinking, problem solving, and technical competence in the food industry. Two survey tools, 1 for graduates and 1 for their employers, were designed to assess job preparedness and the skill set attained by food science program graduates. Graduates of the joint food science program generally indicated satisfaction with their food science education and suggested that they were adequately prepared for their jobs. Both students and employers indicated that most of the identified Success Skills are used daily on the job, and that graduates were well prepared with Success Skills. Graduates and employers reported adequate preparation in Food Processing and Engineering competence. Some significant differences (P < 0.05) were found in perceived and assessed competence. Specifically, while student indicated that they were well prepared with Food Chemistry and Analysis, Food Safety and Microbiology, and Applied Food Science competence, employers indicated only adequate preparation in Food Chemistry and Analysis, and Applied Food Science competence, but poor preparation in Food Safety and Microbiology competence. The findings suggest that students should be given opportunities for self-evaluation in undergraduate courses. Because the survey models are based on Institute of Food Technologists requirements, it is expected that the surveys can be readily adopted by other institutions to assess student learning and program effectiveness. [source] Food Safety and Regulation: Evaluation of an Online Multimedia CourseJOURNAL OF FOOD SCIENCE EDUCATION, Issue 4 2005Stephen J. Pintauro ABSTRACT: The effectiveness of, and student attitudes toward, an online Food Safety and Regulation course (WEB) were compared with lecture (LECTURE) and combined lecture/online (COMBINED) courses. All students took identical pre-tests, post-tests, and attitude assessments. No significant differences were detected in pre-test scores. Post-test results for WEB, LECTURE, and COMBINED groups were 65.9±3.02, 67.1±2.62, and 73.5±2.59 (mean±SEM), respectively. After controlling for the pretest, the COMBINED score was significantly higher (P < 0.05) than the LECTURE and WEB scores. Some student attitude scores in the LECTURE and COMBINED groups were better than the WEB group. The results indicate that students perform as well in the Web-based course as the lecture-based course and that student performance is maximized by combining online and lecture methods. [source] Using Qualitative Research Methods to Ascertain Elementary Students' Understandings of Food SafetyJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2003C.J. Trexler ABSTRACT: Researchers and educators call for educational programs that teach youth about food safety. In this study, researchers used qualitative research methods (interviews and concept mapping) to ascertain elementary students' understandings of food spoilage and preservation benchmarks based on national science education standards. Constructivist learning theory and its attendant qualitative methods framed the study. Few students understood the causes of spoilage and most were unable to discuss the role of bacteria or germs in meat. Students with an understanding of microorganisms clearly explained methods of preventing spoilage, while students who did not understand the microorganism concept could not. Constructivist research methods were fruitful in unearthing students' conceptions related to food spoilage. This research has implications for university food science faculty members interested in strengthening their teaching practice by focusing on helping students develop conceptual understanding. [source] The REFLECT Statement: Methods and Processes of Creating Reporting Guidelines for Randomized Controlled Trials for Livestock and Food SafetyJOURNAL OF VETERINARY INTERNAL MEDICINE, Issue 1 2010A.M. O'Connor The conduct of randomized controlled trials in livestock with production, health, and food-safety outcomes presents unique challenges that might not be adequately reported in trial reports. The objective of this project was to modify the CONSORT (Consolidated Standards of Reporting Trials) statement to reflect the unique aspects of reporting these livestock trials. A 2-day consensus meeting was held on November 18,19, 2008 in Chicago, IL, to achieve the objective. Before the meeting, a Web-based survey was conducted to identify issues for discussion. The 24 attendees were biostatisticians, epidemiologists, food-safety researchers, livestock production specialists, journal editors, assistant editors, and associate editors. Before the meeting, the attendees completed a Web-based survey indicating which CONSORT statement items would need to be modified to address unique issues for livestock trials. The consensus meeting resulted in the production of the REFLECT (Reporting Guidelines for Randomized Control Trials) statement for livestock and food safety and 22-item checklist. Fourteen items were modified from the CONSORT checklist, and an additional subitem was proposed to address challenge trials. The REFLECT statement proposes new terminology, more consistent with common usage in livestock production, to describe study subjects. Evidence was not always available to support modification to or inclusion of an item. The use of the REFLECT statement, which addresses issues unique to livestock trials, should improve the quality of reporting and design for trials reporting production, health, and food-safety outcomes. [source] Surrogate endpoints and emerging surrogate endpoints for risk reduction of cardiovascular diseaseNUTRITION REVIEWS, Issue 2 2008Crystal M Rasnake This article reviews surrogate endpoints and emerging biomarkers that were discussed at the annual "Cardiovascular Biomarkers and Surrogate Endpoints" symposium cosponsored by the US Food and Drug Administration (FDA) and the Montreal Heart Institute. The FDA's Center for Food Safety and Applied Nutrition (CFSAN) uses surrogate endpoints in its scientific review of a substance/disease relationship for a health claim. CFSAN currently recognizes three validated surrogate endpoints: blood pressure, blood total cholesterol, and blood low-density lipoprotein (LDL) concentration in its review of a health claim for cardiovascular disease (CVD). Numerous potential surrogate endpoints of CVD are being evaluated as the pathophysiology of heart disease is becoming better understood. However, these emerging biomarkers need to be validated as surrogate endpoints before they are used by CFSAN in the evaluation of a CVD health claim. [source] Mycotoxins in Agriculture and Food SafetyPLANT PATHOLOGY, Issue 1 2000D. Bhatnagar (eds)., K. K. Sinha No abstract is available for this article. [source] Environment and Food Safety in Agriculture: Are Labels Efficient?AUSTRALIAN ECONOMIC PAPERS, Issue 4 2000Lisette Ibanez In this article, we try to elicit whether an information on food safety is consistent with a more environmental-friendly agriculture. As the policy makers generally intervene to limit negative externalities in agriculture on the supply side, is a labelling policy an efficient way to reduce pollution levels in this sector? The intuitive reason of a food safety label rests on the fact that consumers seem to be more concerned with information on food safety aspects than on environmental ones. In a vertical differentiation model, we analyse the impacts of labels mentioning food safety and environmental aspects, on firms' profits, consumers' surplus and pollution levels. Given our main assumption that food safety and environmental consequences are directly linked, our principal results show that a labelling policy on food safety can be efficient from an environmental point of view, depending on the initial healthy products proportion in the market. Another result is based on the fact that a label policy can reduce consumer's surplus. [source] Adoption of Food Safety and Quality Controls: Do Firm Characteristics Matter?CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 3 2007Evidence from the Canadian Food Processing Sector This study explores the association between the adoption of food safety and quality assurance practices in the Canadian food processing sector and firm characteristics. A conceptual model is developed recognizing that the relative importance of a firm's incentives to adopt enhanced food safety and quality assurance practices is influenced by the firm's characteristics and activities. Binomial logit models are estimated to explore the association between adoption of various combinations of food safety and quality assurance practices including hazard analysis and critical control point (HACCP). The findings show that the adoption of food safety and quality practices varies widely between individual firms according to, among others, firm size, country of ownership and control, level of innovativeness, level of export orientation, forms of food safety inspection, and the subsector in which the firm operates. Incentives of being able to access foreign markets play an important role in influencing HACCP adoption. La présente étude analyse le lien entre l'adoption de pratiques visant la salubrité et l'assurance de la qualité des aliments au sein de l'industrie canadienne de la transformation et les caractéristiques des entreprises. Nous avons élaboré un modèle conceptuel reconnaissant que l'importance relative des incitatifs qui motivent une entreprise à adopter des pratiques améliorées en matière de salubrité et d'assurance de la qualité des aliments est influencée par les caractéristiques et les activités de l'entreprise. Nous avons estimé des modèles logit binomiaux pour examiner le lien entre l'adoption de diverses combinaisons de pratiques visant la salubrité et l'assurance de la qualité des aliments, y compris les systèmes HACCP (analyse des risques et maîtrise des points critiques). Les résultats ont montré que l'adoption de ces pratiques variait considérablement d'une entreprise à l'autre en fonction, entre autres, de la taille de l'entreprise, du pays de propriété et de contrôle, du degré d'innovation, du degré de vocation exportatrice, des programmes d'inspection de la salubrité des aliments et du sous-secteur dans lequel une entreprise évolue. La perspective de pénétrer les marchés étrangers joue un rôle important dans l'adoption de systèmes HACCP. [source] Status of Observational Models Used in Design and Control of Products and ProcessesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Shyam S. Sablani This article is part of a collection entitled "Models for Safety, Quality, and Competitiveness of the Food Processing Sector," published in Comprehensive Reviews in Food Science and Food Safety. It has been peer-reviewed and was written as a follow-up of a pre-IFT workshop, partially funded by the USDA NRI grant 2005-35503-16208. ABSTRACT:, Modeling techniques can play a vital role in developing and characterizing food products and processes. Physical, chemical, and biological changes that take place during food and bioproduct processing are very complex and experimental investigation may not always be possible due to time, cost, effort, and skills needed. In some cases even experiments are not feasible to conduct. Often it is difficult to visualize the complex behavior of a data set. In addition, modeling is a must for process design, optimization, and control. With the rapid development of computer technology over the past few years, more and more food scientists have begun to use computer-aided modeling techniques. Observation-based modeling methods can be very useful where time and resources do not allow complete physics-based understanding of the process. This review discusses the state of selected observation-based modeling techniques in the context of industrial food processing. [source] In-depth Reviews of Current Knowledge in Food Science and Food SafetyCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2002David Lineback Scientific Editor No abstract is available for this article. [source] Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored MarinadeJOURNAL OF FOOD SCIENCE, Issue 7 2010Subash Shrestha Abstract:, Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of,E. coli,O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P,< 0.05) patty diameter (98 compared with 93 mm) and increased (P,< 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P,< 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P,< 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P,< 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Practical Application: Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity. [source] Food safety and consumer willingness to pay for certified traceable food in ChinaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2010Lingling Xu Abstract BACKGROUND: The September 2008 melamine outbreak in China has adversely affected perceptions of food safety among consumers. This paper presents a survey of the perception of food safety and willingness to pay for certified traceable (CT) food among the citizens of Jiangsu Province. It presents the critical necessity of establishing a food traceability system (FTS) to address possible similar outbreaks in the future. RESULTS: The results show that 36% of the respondents are strongly dissatisfied with food safety conditions in the province. Only 37% of the respondents have heard of FTS. Among the respondents who chose to buy CT food, 32% were unwilling to shoulder the extra cost. The consumers' overall satisfaction with food safety, awareness of FTS, gender, age, educational level and income are the main determinants of Chinese consumers' willingness to pay for CT food. CONCLUSION: Based on the results, it is proposed that the Chinese government pay attention to the mentality of its citizens when establishing an FTS and take measures to lift consumers' willingness to pay for CT food. Results of this study will provide valuable insights to developing countries. Copyright © 2010 Society of Chemical Industry [source] Comprehensive Reviews Food Science and food SafetyJOURNAL OF FOOD SCIENCE, Issue 7 2003Article first published online: 20 JUL 200 First page of article [source] Comprehensive Reviews Food Science and food SafetyJOURNAL OF FOOD SCIENCE, Issue 7 2003Article first published online: 20 JUL 200 First page of article [source] Global Standards, Local Realities: Private Agrifood Governance and the Restructuring of the Kenyan Horticulture IndustryECONOMIC GEOGRAPHY, Issue 2 2010Stefan Ouma abstract Over the past decade, private food safety and quality standards have become focal points in the supply chain management of large retailers, reshaping governance patterns in global agrifood chains. In this article, I analyze the relationship between private collective standards and the governance of agrifood markets, using the EUREPGAP/GLOBALGAP standard as a vantage point. I discuss the impact of this standard on the organization of supply chains of fresh vegetables in the Kenyan horticulture industry, focusing on the supply chain relationships and practices among exporters and smallholder farmers. In so doing, I seek to highlight the often-contested nature of the implementation of standards in social fields that are marked by different and distributed principles of evaluating quality, production processes, and legitimate actions in the marketplace. I also reconstruct the challenges and opportunities that exporters and farmers are facing with regard to the implementation of and compliance with standards. Finally, I elaborate on the scope for action that producers and policymakers have under these structures to retain sectoral competitiveness in a global economy of qualities. [source] Some simple economics of GM foodECONOMIC POLICY, Issue 33 2001Dietmar Harhoff Public opposition to the genetic engineering of food crops (GM food) has not been based solely on concern about biological risks. Economic risks have been widely cited too: the fear that the world's food supply will be concentrated in the hands of a few large firms, the fear that such firms will engage or are already engaging in anti,competitive practices, and the fear of the transfer of ownership rights over genetic resources to the private sector. Are these fears justified? We argue that the GM food industry may be on course for further consolidation, and this could be anti,competitive. In fact, policymakers face a dilemma: a stringent regulatory approval process enhances food safety, but at the cost of increasing market concentration. We argue also that the integration of seed and agri,chemical manufacturers may bias the introduction of GM traits in undesirable directions. Some business practices (such as tie,in contracts between seeds and complementary products such as herbicides) may have an exclusionary motive that warrants scrutiny on anti,competitive grounds, while some other practices (such as the use of terminator genes) appear more benign. Finally, we argue against granting patents on genes or even on gene ,functions'. Doing so may delay the development of socially beneficial applications. [source] Cover Picture: Electrophoresis 7'09ELECTROPHORESIS, Issue 10 2009Article first published online: 13 MAY 200 Issue no. 10 is a special issue on CE-MS edited by Phillipe Schmitt-Kopplin. It has three review articles describing recent advances in fundamental concepts, instrumentation, food safety, food quality, trace analysis of environmental pollutants and food contaminants, as well as many other applications. In addition, the special issue consists of 22 research articles on various topics of CE-MS, including technical and method developments, residue analysis in food and environmental applications and applications in diagnostic and life sciences. [source] Edible insects: Traditional knowledge or western phobia?ENTOMOLOGICAL RESEARCH, Issue 5 2009Alan L. YEN Abstract With an increasing human population and environmental degradation, the world faces a major problem in providing adequate animal based proteins. Many traditional societies have used or still use insects as a protein source, while westernized societies are reluctant to use insects, despite being the major consumers of animal proteins. We now need to consider insects as a source of food for humans in a manner that acknowledges both the role of entomophagy in indigenous societies and the need for westernized societies to reduce the size of their environmental footprint with regard to food production. The situation on continents such as Africa, Asia, and Central and South America has some parallels to Australia in that there are two forces in operation: the sustainable traditional use of edible insects and the "westernization" of these societies leading to a movement away from entomophagy. However, the potential to reach a compromise is greater in these continents because entomophagy is already accepted. The major challenges will be establishing sustainable production systems that include food safety and security as well as environmental protection. Whether this will happen or not will depend upon: (i) a major change in attitude in westernized societies towards entomophagy; (ii) pressure to conserve remaining habitats in a sustainable manner; (iii) economic impetus to develop food production systems that include insects; and (iv) an acknowledgement that achieving adequate nutrition on a global basis will involve different diets in much of the developed world. [source] Nodularin uptake by seafood during a cyanobacterial bloomENVIRONMENTAL TOXICOLOGY, Issue 6 2001P. G. Van Buynder Abstract The problem of blue-green algal toxin contamination of recreational waters and drinking water catchments is well described, as is the potential contamination of associated seafood. Algal contamination of Victorian waterways is now a widespread annual occurrence and, in some regions, the intersection of blooms and commercial fishing threatens the food safety of large numbers of people. Toxin levels which produce no observed adverse effect in animal studies were used to derive safe tolerable daily intake levels. These ,acceptable levels' were then modified to protect against potential acute health risks associated with short-term exposures. National food surveys were used to derive likely seafood intakes and thus, in combination with ,safe toxin levels', health alert levels for seafood were formulated. During the summer of 2001 a bloom of Nodularia spumigena occurred in the Gippsland Lakes area of Southern Victoria. During the bloom, seafood samples were collected and nodularin concentrations were estimated. Nodularin concentrations reached levels of concern in mussels and in prawn viscera at cell counts as low as 30,000 cells/ml. Nodularin concentrations in the flesh of finfish remained low. Boiling the seafood redistributed toxin between viscera and flesh. The results were used to restrict some seafood harvesting. © 2001 John Wiley & Sons, Inc. Environ Toxicol 16: 468,471, 2001 [source] The ,Malbouffe' Saga La Saga de la ,Malbouffe' Die Saga von ,Malbouffe"EUROCHOICES, Issue 1 2007Alain Rérat summary The ,Malbouffe' Saga After the end of the Second World War, a marked increase in animal and plant production was observed in France, little by little considered by consumers to be obtained at the expense of product quality. The pejorative term ,malbouffe' soon emerged, in connection not only with the hygiene of food, but also with its organoleptic and technological characteristics. This article focuses on food safety in France, with special attention paid to the incidence of toxi-infections and food contaminations of biological and chemical origin. The Mad Cow outbreak is reviewed, along with its consequences for human health in the form of new variant Creutzfeldt-Jakob's disease. It is emphasized that food-related human mortality , almost exclusively due to biological contaminations , represented only 647 cases in 1995, i.e., 0.12 per cent of the overall mortality rate. The main contaminants were Salmonella, whose number is steadily decreasing, and Campylobacter, but parasite and phycotoxic risks are increasing. Mortality due to chemical contaminants is very low i.e., 10 cases or 0.002 per cent of overall mortality These contaminants, either accidental (dioxin, hydrocarbons, radioactive isotopes) or unavoidable (residues from phytochemicals, fertilisers) may be at the source of acute or chronic intoxications with sometimes unknown consequences. Nevertheless, food safety in France does not merit the spiteful term ,malbouffe'. Nach dem Ende des Zweiten Weltkriegs war in Frankreich im Bereich der Tier- und Pflanzenproduktion ein deutlicher Zuwachs zu beobachten, welcher in den Augen der Verbraucher zunehmend auf Kosten der Produktqualität erreicht wurde. Der abwertende Begriff ,Malbouffe" (in etwa ,schlechtes Essen") entstand bald darauf nicht nur im Hinblick auf die Nahrungsmittelhygiene, sondern auch in Bezug auf die organoleptischen und technologischen Eigenschaften der Nahrungsmittel. Dieser Beitrag konzentriert sich auf die Nahrungsmittelsicherheit in Frankreich unter besonderer Berücksichtigung der aufgetretenen Infektionen durch Giftstoffe und der Kontamination von Nahrungsmitteln biologischen und chemischen Ursprungs. Der BSE-Ausbruch und dessen Auswirkungen auf die Gesundheit des Menschen in Form von einer neuen Variante der Creutzfeldt-Jakob-Krankheit werden noch einmal betrachtet. Es wird hervor gehoben, dass die nahrungsmittelbedingte Sterblichkeit bei Menschen, die nahezu ausschließlich auf biologische Kontaminationen zurückzuführen ist, 1995 bei nur 647 Fällen lag, d.h. bei 0,12 Prozent der gesamten Sterblichkeitsrate. Die Nahrungsmittel wurden hauptsächlich durch Salmonellen (die Anzahl dieser Fälle nimmt kontinuierlich ab) und Campylobacter kontaminiert, die parasitären und phykotoxischen Risiken nehmen jedoch zu. Die auf chemische Kontaminationen zurückzuführende Sterblichkeit ist sehr gering und macht zehn Fälle oder 0,002 Prozent der gesamten Sterblichkeitsrate aus. Bei diesen Kontaminationen, die entweder zufällig herbei geführt werden (durch Dioxin, Kohlenwasserstoff, radioaktive Isotope) oder unvermeidbar sind (durch Rückstände pfl anzenchemischer Substanzen, Düngemittel), könnte es sich um die Ursache für akute oder chronische Vergiftungen handeln, welche zum Teil unbekannte Konsequenzen nach sich ziehen. Dennoch hat die Nahrungsmittelsicherheit in Frankreich den verächtlichen Begriff ,Malbouffe" nicht verdient. Après la fi n de la deuxième guerre mondiale, l'agriculture française a connu une augmentation spectaculaire des rendements des productions animale et végétale, rapidement accusée d'avoir été obtenue aux dépens de la qualité des produits consommés. Ainsi est apparue le terme barbare de «malbouffe», lié dans l'esprit des consommateurs, non seulement aux qualités hygiéniques de l'alimentation, mais également à ses caractéristiques sensorielles, voire technologiques. Ce rapport se focalise uniquement sur la salubrité alimentaire en France, soulignant, en particulier, l'évolution de l'incidence des toxi-infections et des contaminations alimentaires d'origine biologique et chimique. Après avoir rappelé l'épizootie de la vache folle (1000 cas en France depuis 1996 et actuellement en cours d'extinction) et de ses conséquences sur la santé humaine (nouvelle variante de la maladie de Creutzfeldt-Jakob) limitées actuellement à 13 cas mortels dans notre pays, ce rapport précise que la mortalité humaine liée à l'alimentation , presque totalement due à des contaminations biologiques - ne représentait en 1995 que 647 cas, i.e. 0.12% de la mortalité générale. Pour l'essentiel, ces contaminants sont des salmonelles, en baisse constante, et des campylobacter, mais on peut craindre la progression des risques parasitaires et phycotoxiques, encore réduits actuellement. La mortalité liée aux contaminants chimiques est très faible (10 cas, i.e. 0.002% de la mortalité générale); mais ces contaminants -qu'ils soient accidentels (dioxine, hydrocarbures, isotopes radio-actifs,) ou inévitables (résidus de phytosanitaires, d'engrais,)- peuvent être à l'origine de crises aiguës ou d'intoxications chroniques dont on ne connaît pas toujours les implications. Néanmoins, dans l'ensemble, la salubrité alimentaire en France ne mérite nullement la connotation malveillante du terme «malbouffe». [source] Agriculture Under the Public Eye: Who Cares for WhatEUROCHOICES, Issue 2 2004Cees Veerman Summary Agriculture Under the Public Eye: Who Cares for What? The new CAP is becoming geared towards a more sustainable agriculture that takes account of the needs of future generations. Achieving sustainability, however, means meeting three challenges-, (a) profit - strengthening the viability and competitiveness of the agricultural sector; (b) planet - the ecological challenge of promoting good environmental practices; and (c) people-the social challenge to improve the living conditions and economic opportunities in rural areas. In the food chain we see responses to consumer concerns about food safety, quality and welfare issues through the development and implementation of mandatory and voluntary quality control and assurance schemes. And the consolidation and internationalisation of the food retailing and the manufacturing industry is expected to continue. An important duality has emerged. On the one side, we find a state system of regulation, on the other a system of self-regulation, largely driven by the major forces in supply chain management, the food retailers in particular. A simple and effective regulatory environment for the agri-food complex is essential if we are to achieve our competitiveness goals. One of the priorities for discussion by politicians, therefore, should be whether current and expected policy and industry developments should lead to a review of the balance between markets and government, ,who cares for what?' l'agriculture aux yeux des politiques publiques qui doit faire quoi? La nouvelle PAC est maintenant bien orientée vers une agriculture plus durable, en mesure de tenir compte des besoins des générations futures. Une véritable durabilityé suppose cependant que soient relevés trois défis: a) le profit - renforcer la viabilityé et la compétitivité du secteur agricole; b) la planète - le défiécologique de promouvoir des pratiques favorables à l'environnement; c) les gens - le défi social d'améliorer les conditions de vie et les opportunités économiques dans les zones rurales. Du côté des filières alimentaires, la réponse à trouver aux inquiétudes des consommateurs vis à vis de la qualityé sanitaire et organoleptique des produits devrait pouvoir venir de l'élaboration de contrôles de qualityé et de systèmes d'assurances, à appliquer sur la base du volontariat ou à rendre obligatoires. En même temps, il faut s'attendre à la continuation du mouvement vers l'affermissement du rôle des industries alimentaires et du commerce de détail, ainsi qu'à leur internationalisation. Un système dual vient d'émerger: d'un côté, un système de réglementations étatiques, de l'autre, une autodiscipline, pilotée par les plus solides des maillons de la filière, en particulier les grandes surfaces. Un environnement réglementaire à la fois simple et efficace est essentiel pour atteindre l'objectif de compétitivité du complexe agroalimentaire, II en résulte que, pour les pouvoirs publics, une des grandes questions à discuter est de savoir dans quelle mesure l' évolution des conditions politiques et celle du développement industriel imposent une révision de l'équilibre actuel entre les marchés et les autorités gouvernementales; en d'autres termes, qui doit faire quoi ? Landwirtschaft in der öffentlichen Meinung; Wer ist wofür zuständig? Die neue GAP wird gerade auf eine nachhaltigere Landwirtschaft hin ausgerichtet, welche die Bedürfnisse der kommenden Generationen berücksichtigt. Nachhaltigkeit kann jedoch nur erzielt werden, wenn den folgenden drei Herausforderungen Rechnung getragen wird: (a) Ökonomie , Stärkung der Leistungs- und Wettbewerbsfähigkeit des Landwirtschaftssektors; (b) Ökologie , Förderung umweltgerechter Verfahrensweisen; und (c) Soziales - Verbesserung der Lebensbedingungen und der wirtschaftlichen Lage im ländlichen Raum. Im Bereich der Nahrungsmittelkette wird den Bedenken der Verbraucher hinsichtlich der Nahrun gsmittelsicherheit, der Qualität und der Wohlfahrt durch die Entwicklung und Implementierung von obligatorischen und freiwilligen Qualitätskontrollen und Sicherheitsprogrammen Rechnung getragen. Es ist davon auszugehen, dass sich die Konsolidierung und Lnternationalisierung im Bereich des Lebensmitteleinzel-handels und der weiterverarbeitenden Industrie fortsetzen wird. Es ist eine bedeutsame Dualität entstanden. Auf der einen Seite erfolgt eine Regulierung seitens des Staates, auf der anderen Seite erfolgt eine Selbstregulierung durch die Vermarktungskette, insbesondere durch den Lebensmitteleinzelhandel. Eine sowohl einfache als auch wirksame Regulierung der Agrar- und Ernährungswirtschaft ist von grundlegender Bedeutung für das Erreichen unserer Wettbewerbsziele. Daher sollte in der Politik mit Priorität diskutiert werden, ob die gegenwärtige und zukünftige Politik und auch die industrielle Entwicklung zu einem neuen Gleichgewicht zwischen Markt und Staatseingriffen führen sollte: Wer ist wofür zuständig? [source] Maintenance and Change in the Diet of Hispanic Immigrants in Eastern North CarolinaFAMILY & CONSUMER SCIENCES RESEARCH JOURNAL, Issue 4 2001Laura H. McArthur The objectives of this descriptive, exploratory study were to assess maintenance and change in the food consumption, preparation, and purchasing practices of Hispanic immigrants currently residing in eastern North Carolina who had lived in the United States for no more than 10 years, and to identify underlying ecological factors and perceptions about food quality that shape their postmigrational food habits. The participants were 33 Hispanic immigrants: 8 males and 25 females. Qualitative data were collected using individual interviews and a focus group session. Findings suggest that these Hispanic immigrants struggle to retain their cultural food traditions and are consuming more high-fat, high-sugar foods than they did in their home countries. Improved economic status and school food service offerings are examples of factors that promote dietary change among children and families. These influences and identified misconceptions about food safety and freshness are important topics for culturally sensitive nutrition education for this population. [source] Quality, imagery and marketing: producer perspectives on quality products and services in the lagging rural regions of the European UnionGEOGRAFISKA ANNALER SERIES B: HUMAN GEOGRAPHY, Issue 1 2001Brian Ilbery A range of factors, including consumer concerns about food safety, the growing popularity of rural tourism and policy initiatives to promote endogenous rural development, is converging to promote a relocalization of food production and service provision, especially in those regions marginalized by the globalization of the food supply system. The recent outbreak of foot and mouth disease in the UK has starkly illustrated the fragility of localized systems which depend heavily on consumers travelling to them. Within such a context, the importance of successful marketing strategies has become even more apparent. This paper reports on a questionnaire survey which investigated promotional and marketing strategies among a diverse range of producers and service providers in marginal agricultural areas of the EU. The findings suggest that many producers are situated towards the "formal" end of a marketing continuum, whereby ability to promote quality products and services (QPS) lies with a range of intermediaries. This raises doubts about the future economic benefits of QPS, should current marketing structures persist. The discussion offers critical reflections on interdisciplinary and international research of this nature, and advocates further theoretical and methodological development in order to explore in more depth many of the aspects raised in this exploratory investigation. [source] On the trail of the global green bean: methodological considerations in multi-site ethnographyGLOBAL NETWORKS, Issue 4 2001Susanne Freidberg The need to demystify and ,ground' globalization has spurred many calls for multi-site fieldwork. This article discusses how such fieldwork was used to examine the contemporary restructuring of fresh food commodity chains between Africa and Europe, at a time of increasing European concerns about food safety and quality. Drawing on convention theory and actor-network theory for conceptual guidance, qualitative fieldwork was conducted at sites of production, import and export in ,anglophone' (Zambia,London) and ,francophone' (Burkina Faso,Paris) commodity chains. The article also discusses the challenges posed by multi-site research, especially in realms where secrecy and deception are standard tools of the trade. [source] Consumers' everyday food choice strategies in FinlandINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 4 2006Katja Järvelä Abstract In developed countries, choosing and purchasing food is today perhaps more complex than ever. In recent years, European consumers have experienced several food crises. We face a rapidly expanding range of novel food products, the food chain has become longer, and the origin of food more anonymous. At the same time, consumers confront increasing amounts of information on food every day. Consumers build their conceptions of modern food-related risks on the basis of their everyday knowledge and coping strategies. Hence, the focus of this paper is on consumers' food choices and everyday practices in relation to food safety and quality as well as food-related risks. The paper is based on a Finnish study1 examining consumers' food choices. The data for the study were collected in September 2004 using an Internet-based food diary accompanied by open-ended questions on food-related views and strategies. Altogether, 92 consumers completed the diary. The method combining the tradition of dietary intake and food consumption surveys with open-ended questions was developed in order to gain an insight both on the types of foods purchased and on consumers' conceptions of food-related issues. In this paper, we focus on the key findings of the study as regards to consumers' notions on food quality and safety issues and the practices they use in their everyday lives. We found eight everyday strategies consumers use. We suggest, first, that the strategies are important in simplifying food choice and making daily life easier, and second, that consumers use food-related information flexibly in creating these strategies. [source] Consumers' attitudes, knowledge, self-reported and actual hand washing behaviour: a challenge for designers of intervention materialsINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2003D.A. Clayton Cross contamination by microbial pathogens in the kitchen environment may play an important role in many cases of food borne illnesses. Hand washing has been shown to be one of the most important factors in controlling the spread of microorganisms and in preventing the spread of disease. However, educational campaigns such as distribution of information leaflets, workshops, performance feedback and lectures have been, at best, associated with a transient improvement in compliance rates. In addition, the majority of research investigating UK consumers' food safety behaviour has examined self-reported as opposed to actual hand washing behaviour. This research utilises psychological theory in an attempt to understand how one might design a more effective hand washing campaign. Social cognition models were utilised to explore the relationship between consumers' knowledge, attitudes, self-reported and actual hand washing behaviour. The research was conducted in two stages. Firstly, salient beliefs of 100 consumers towards food safety were obtained using open-ended questions. Secondly, the food handling practices of 40 consumers were observed and their food safety attitudes and knowledge determined using structured questionnaires. All the participants were knowledgeable about hand washing techniques, intended to wash their hands and generally had positive attitudes towards the importance of washing their hands. However, none of the participants adequately washed their hands on all appropriate occasions. The attitude statement results suggest measures of perceived behavioural control, perceived barriers and perceived risk may provide developers of food safety intervention materials with more useful information compared with measures of consumers' knowledge or intention. Issues of habit and optimistic bias also need to be given consideration when designing intervention materials to change hand washing behaviour of consumers. [source] Anti-microbial hand washes for domestic use , their effectiveness in vitro and in normal useINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2001Kay Sharp Abstract The killing or removal of microbes from the hands is a critical factor in food safety as many studies have shown the hands to be both an important source of microbes and powerful agents of cross-contamination in hospital and domestic situations. In response to this concern, a number of novel hand-washing products have appeared on the market. These products contain anti-microbial agents and claim to be more effective at removing bacteria than soap bars and conventional liquid soaps. This study attempts to test these claims by comparing the effectiveness of a conventional soap bar, a conventional liquid soap and an anti-microbial liquid soap containing triclosan. In vitro tests demonstrate that the anti-microbial liquid soap is more effective than conventional liquid soaps in reducing the viability of six bacterial species and that this effect is both time and dose dependent. However, when the three soaps were compared for their ability to reduce microbial counts on the hands no differences were observed between the three products. For all three soaps, counts after washing sometimes went up and sometimes down when compared with pre-wash counts. This was the case both when the soaps were used ,normally', that is, with great variation in the time taken, water and soap volumes used and method of washing and after a standardized, rigorous wash recommended in clinical situations. Furthermore, reduction in microbial counts from hands contaminated by handling raw meat was no greater for the anti-microbial than for the conventional liquid soap. [source] | ||||||||||||||||||||||||||||