Selection of critical factors for identifying emerging food safety risks in dynamic food production chains

The Impact of Regional COVID-19 Outbreak on Consumers' Risk Perception of Purchasing Food Online

This paper examines the perception of risk associated with the presence of coronavirus in food purchased online and online vs. offline food shopping during the COVID-19 epidemic. The influence of COVID-19 status on risk perception was tested using the data collected from 742 consumers between December 2021 and January 2022. The empirical approach distinguished between the epidemic's status in a province (or region), city, and other areas of the country and applied the ordered logit technique. The regional and citywide epidemic increased the perception that online purchases carry the virus and are riskier than those made offline. Further examination showed that the regional/provincial epidemic created the perception that packaging or social media use were risk factors when purchasing food online. Heterogeneity analysis showed that risk perception was significantly higher in affected cities than in non-affected provinces or other provinces. Risk perception differed across five online food categories, with the highest levels for online-ordered meals and fresh products. Strengthening COVID-19 prevention and control in cities and the province, managing risk due to the handling of food purchased online, and government monitoring of social media use will lessen consumers' risk perceptions and encourage the use of online food offers during epidemics.

Impact of farmer professional cooperative on safety production behavior in terms of quality and safety of agricultural products

"How to realize farmers to actively produce quality and safety agricultural products" has become a common problem faced by researchers and practitioners. Based on the Triadic Reciprocal Determinism theory and Behavior-motivation theory, the study tries to answer this question from the perspective of standardized farmer professional cooperatives in China, and then solve relevant international problems. The empirical results of 767 sample data using SPSS-AMOS methods show that the restraint factors of standardized farmer professional cooperative have positive effects on safety negative behavior and negative impact on safety positive behavior, and the motivation factors of standardized farmer professional cooperatives have positive effects on safety positive behavior. The restraint factors of farmer professional cooperatives have a positive impact on safety controlled motivation and negative impact on safety autonomous motivation, and the motivation factors of farmer professional cooperatives positively affect the safety autonomous motivation. The safety controlled motivation positively affects safety negative behavior and safety autonomous motivation negatively affects safety negative behavior and positively impacts on safety positive behavior. The above findings theoretically make a useful supplement to the study of farmers' safety production behavior, and have guiding significance to the construction of standardized farmer professional cooperatives in the world.

Driving mechanism of farmers' green production behavior under normalization of COVID-19 prevention and control: A case study in China

China's public health emergency COVID-19 has brought great challenges to food safety. Among them, the quality and safety of agricultural products under the normalization of the COVID-19 prevention and control has become a hot issue of general concern. This study attempts to reveal the driving factors and mechanisms of farmers' green production behavior. The empirical research by collecting 673 sample data shows that: individual characteristics of farmers, government guiding factors, an industrial organization promoting factors, and market adjustment factors have a positive driving effect on farmers' green production behavior. And farmers' green production behavior has a positive influence on the quality and safety of agricultural products. Farmers' green production behavior plays an intermediary role between the quality and safety of agricultural products and individual characteristics of farmers, government guidance factors, industrial organization promotion factors, and market regulation factors. The results of the study have guiding significance for ensuring the quality and safety of agricultural products, promoting ecological environmental protection, and sustainable agricultural development under the normalization of COVID-19 prevention and control.

Modelling Processes and Products in the Cereal Chain

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

Risk Early Warning of Food Quality Safety in Meat Processing Industry

In recent years, people’s demand for meat products has increased, but the occurrence of meat food quality and safety problems has also caused irreparable losses to the safety of human lives and properties, and enterprises have lost their reputation. Since the frequent occurrence of food quality and safety incidents is the result of the lack of an early warning mechanism, a large number of problematic foods flow into the market. In order to prevent the occurrence of food quality and safety incidents and control food quality from the source, this article first refers to the results of EFSA’s Emerging Risks Project (EMRISK) and the food safety early warning framework of Kleter and Marvin, combined with the existing meat processing companies. Some quality control systems have put forward an early warning indicator system that includes the external environment of the enterprise, internal risks, and consumers’ concerns. Then, by issuing 500 questionnaires and interviewing 25 experts, 912 pieces of data were collected and a Monte Carlo simulation early warning model was established. Using case studies, taking Shandong Delis Co., Ltd. (Binzhou, China, hereinafter referred to as DLS) as an example, through sensitivity analysis and program analysis, the company’s food risk status and early warning model was evaluated. The results show that the risk of rising consumers’ concerns about counterfeiting and inferior products has the greatest impact on food quality and safety risks, followed by policy adjustment risks, and the risk of raw material sources ranked third. A total of six important risk warning indicators have been extracted, and these six need to be strictly controlled to control the overall risk. The research provides support for companies to formulate food quality monitoring, early warning and management strategies from a macro perspective, and control key early warning indicators in food quality and safety to reduce risks.

Food hazards on the European Union market: The data analysis of the Rapid Alert System for Food and Feed

The aim of the study was to examine similarities in notifications on main hazards within food reported in the Rapid Alert System for Food and Feed (RASFF) in 1979-2017. The main problems were mycotoxins in nuts, pathogenic microorganisms in poultry meat and fish, pesticide residues in fruits and vegetables, and heavy metals in fish. The increase in the number of notifications has been observed since 2002/2003. Products were notified mainly by Italy, Germany, and United Kingdom and originated from Asian and European Union countries. The notification basis was border control and official control, and the notification type was border rejections, information, and alerts. Notified products were not distributed and not placed on the market, distribution status could be also not specified, or distribution was possible, also to other countries. The risk decision on hazard was usually not made. Products were redispatched, withdrawn from the market, and destroyed, or import was not authorized. Remarks, which can be used to improve the RASFF database, were also presented. It was further pointed out that European law should significantly reduce the use of pesticides, drugs, and food additives, and European agriculture should be reoriented from an intensive farming to a more sustainable and ecological one.

Emerging Risks Related to Food Technology

Global food security and safety are threatened by a number of fast-occurring changes, even in the absence of natural disasters or terrorist attacks: overpopulation and urbanisation, environmental pollution, climate changes, intensive animal breeding, international trade and travel, emerging water- and food-borne diseases, antimicrobial-resistant bacteria, increasing food costs, complexity of food supply chains, malnutrition and risky food behaviour. Food safety management tools, including food legislation, national and international standards, quality management systems, risk analysis, risk-based inspections and controls, monitoring and alert systems for food contaminants and food-borne diseases, quantitative microbial risk assessment, nutrition and toxicology studies, and elaborate food processing technologies have brought to consumers in developed countries a wide selection of safe foods. Predictive and early warning and communication systems are being developed to increase the ability to “expect the unexpected” and take prevention measures before food hazards become real risks. The production, processing, transportation, storage and/or distribution stages of modern food supply chains remain exposed to various types of biological or chemical contaminants, as evidenced by recent events or crises. The prion/BSE, dioxin, acrylamide, melamine, bisphenol A cases, and the numerous pathogen outbreaks illustrate this exposure. The melamine story and the international traffic of counterfeited foods and drinks show that profit-motivated fraud and adulteration are rising threats, opening potential paths for terrorist actions. Recent food preservation, processing or packaging technologies and trends, in spite or because of their benefits (mild treatment, extended product shelf-life, “fresher” quality, RTE pre-cooked convenience) also bring safety risks at the consumer level: incomplete microbial inactivation, possible non respect of adequate storage conditions and expiration dates, undercooking, and generation of stress-resistant micro-organisms. Innovative technologies, such as the use of nanoparticules in foods or food contact materials, and the development of active, intelligent or sustainable food packaging entail uncertainties and safety concerns. Natural disasters, droughts, floods, conflicts, and poverty often lead to emergency situations requiring large assistance operations with complex logistics and specific meals ready-to-eat or nutrient-supplemented foods. Containerised food processing units that could be deployed and quickly set to operate in ­production-disrupted areas are being developed by the World Food Programme. Other strategies against food insecurity include insurance policies for crop failures and renting of agricultural lands abroad. Citizen perception of food safety risks and the EU consumers’ “right to informed choice” explain why some technologies elicit rejection: ionising irradiation of foods, hormonal and antibiotic treatment of animals, the use of various “­artificial” food additives, genetically modified crops and ingredients, cloned animals. Perceived benefits responding to consumers’ needs (healthier, more nutritive, higher quality, more convenient, lower cost), “naturalness”, respect of the environment and trusted information are the major factors influencing consumers’ acceptance of innovative food technologies and products. Novel foods and technologies are also subject to strict regulatory pre-market safety assessment and authorisation procedures. While necessary for protection against unexpected risks, some of these rules serve as barriers to innovation and trade, and fodder for strong political debates.