Food Safety Governance and Guardianship: The Role of the Private Sector in Addressing the EU Ethylene Oxide Incident

Risk Categorization of Foods of Non-Animal Origin Subject to United Kingdom Import Controls

Significant volumes of foods are traded between countries, and this trade brings with it opportunities for foodborne hazards to cross borders and pose a public health risk. The Competent Authority in the importing country has a duty to protect its population from these foodborne hazards. Due to the high volumes of imported food as well as World Trade Organization requirements, border checks need to be prioritized in a risk-based manner. This represents an enormous practical challenge to which efficient solutions are required. This paper describes an approach to risk categorization and ranking of imported Foods of Non-Animal Origin on a food/country of origin/hazard (combination) basis. Combinations were scored using data on product characteristics, hazard characteristics, and import volumes, with weightings applied following external consultation. The described approach differs from most others in that it categorizes and ranks microbiological, mycotoxin, and chemical hazards with a single approach and on the same scale, allowing for meaningful comparison between the combinations. The output is a risk categorization, a relative risk ranking and a heat map, all of which provide information that can be used alongside other data by risk managers when prioritizing interventions at the border.

Will Food Safety Incidents Stimulate the Public's Desire for Food Safety Governance?

This paper, grounded in the Stimulus-Organism-Response (SOR) model and event system theory, examines the mechanisms through which public recognition-specifically novel, disruptive, and critical recognition-of the intensity of food safety incidents influences willingness to engage in food safety governance. Risk perception is identified as a mediating variable, while risk communication serves as a moderating variable. Based on survey data, the study found that various forms of public recognition significantly impact governance willingness. Furthermore, risk perception plays a crucial mediating role, and risk communication has a notable moderating effect on the relationship between risk perception and food safety governance willingness. These findings illuminate the intrinsic connection between public recognition of food safety incidents and governance willingness, offering robust theoretical support and practical guidance for enhancing food safety governance. This research contributes to the ongoing improvement and optimization of food safety governance systems.

Food fraud prevention strategies: Building an effective verification ecosystem

Food fraud is an ever-present threat that regulators, food business operators (FBOs), and consumers need to be aware of, prevent where possible, and address by developing mitigation strategies to detect and reduce its negative consequences. While extant literature focuses on food fraud detection, there is less attention given to prevention strategies, a knowledge gap this review seeks to address. The aim of this review was to consider food-related fraud prevention initiatives, understand what has worked well, and develop a series of recommendations on preventing food fraud, both policy related and for future research. Reactive (including intelligence based) food fraud detection dominates over prevention strategies, especially where financial, knowledge, and time resources are scarce. First-generation tools have been developed for food fraud vulnerability assessment, risk analysis, and development of food fraud prevention strategies. However, examples of integrated food control management systems at FBO, supply chain, and regulatory levels for prevention are limited. The lack of hybrid (public/private) integration of food fraud prevention strategies, as well as an effective verification ecosystem, weakens existing food fraud prevention plans. While there are several emergent practice models for food fraud prevention, they need to be strengthened to focus more specifically on capable guardians and target hardening. This work has implications for policymakers, Official Controls bodies, the food industry, and ultimately consumers who seek to consistently purchase food that is safe, legal, and authentic.

Responsible innovation: Mitigating the food safety aspects of cultured meat production

There is much interest in cultured (cultivated) meat as a potential solution to concerns over the ecological and environmental footprint of food production, especially from animal-derived food products. The aim of this critical review is to undertake a structured analysis of existing literature to (i) identify the range of materials that could be used within the cultured meat process; (ii) explore the potential biological and chemical food safety issues that arise; (iii) identify the known and also novel aspects of the food safety hazard portfolio that will inform hazard analysis and risk assessment approaches, and (iv) position a responsible innovation framework that can be utilized to mitigate food safety concerns with specific emphasis on cultured meat. Although a number of potential food safety hazards are identified that need to be considered within a food safety plan, further research is required to validate and verify that these food safety hazards have been suitably controlled and, where possible, eliminated. The responsible innovation framework developed herein, which extends beyond hazard analysis and traditional risk assessment approaches, can be applied in multiple contexts, including this use case of cultured meat production.

Association between blood ethylene oxide levels and the prevalence of periodontitis: evidence from NHANES 2013-2014

BACKGROUND

The study aimed to establish a link between blood ethylene oxide (EO) levels and periodontitis, given the growing concern about EO's detrimental health effects.

MATERIALS AND METHODS

The study included 1006 adults from the 2013-2014 National Health and Nutrition Examination Survey (NHANES) dataset. We assessed periodontitis prevalence across groups, used weighted binary logistic regression and restricted cubic spline fitting for HbEO-periodontitis association, and employed Receiver Operating Characteristic (ROC) curves for prediction.

RESULTS

In the periodontitis group, HbEO levels were significantly higher (40.57 vs. 28.87 pmol/g Hb, P < 0.001). The highest HbEO quartile showed increased periodontitis risk (OR = 2.88, 95% CI: 1.31, 6.31, P = 0.01). A "J"-shaped nonlinear HbEO-periodontitis relationship existed (NL-P value = 0.0116), with an inflection point at ln-HbEO = 2.96 (EO = 19.30 pmol/g Hb). Beyond this, ln-HbEO correlated with higher periodontitis risk. A predictive model incorporating sex, age, education, poverty income ratio, alcohol consumption, and HbEO had 69.9% sensitivity and 69.2% specificity. The model achieved an area under the ROC curve of 0.761.

CONCLUSIONS

These findings suggest a correlation between HbEO levels and an increased susceptibility to periodontitis.

Research on safety risk control of prepared foods from the perspective of supply chain

Prepared foods bring great convenience to people's lives, but they also entail safety risks in all aspects, from production to sales. The cooperation of the supply chain and the supervision of the government are key to promoting the safety management of prepared foods. This paper considers the government's regulation, focuses on the interaction relationship between the producer and the retailer of prepared foods, and builds an evolutionary game model to analyze the influence of collaborative decision-making between prepared food producers and retailers in preventing and controlling food safety risks under the government's regulatory strategy. The research finds that: (1) Under certain conditions, there are three stable equilibrium strategies within the prepared foods supply chain: bilateral low-safety inputs, unilateral high-safety inputs, and bilateral high-safety inputs. (2) Government regulators can influence the safety input behaviors of prepared food supply chain enterprises by adjusting investigation probabilities and punishment severity. (3) The safety input behaviors of these enterprises are influenced by various factors, including costs, revenues, brand image, reputation, and the consequences associated with contractual violations. This paper represents the first systematic analysis of prepared food safety from a supply chain perspective. It fills a gap in the existing literature in this area, offering guidance and suggestions for prepared food supply chain enterprises, as well as references and recommendations for government regulators.

Accurate selected ion flow tube mass spectrometry quantification of ethylene oxide contamination in the presence of acetaldehyde

In September 2020, traces of ethylene oxide (a toxic substance used as a pesticide in developing countries but banned for use on food items within the European Union) were found in foodstuffs containing ingredients derived from imported sesame seed products. Vast numbers of foodstuffs were recalled across Europe due to this contamination, leading to expensive market losses and extensive trace exposure of ethylene oxide to consumers. Therefore, a rapid analysis method is needed to ensure food safety by high-throughput screening for ethylene oxide contamination. Selected ion flow tube mass spectrometry (SIFT-MS) is a suitable method for rapid quantification of trace amounts of vapours in the headspace of food samples. It turns out, however, that the presence of acetaldehyde complicates SIFT-MS analyses of its isomer ethylene oxide. It was proposed that a combination of the H3O+ and NO+ reagent ions can be used to analyse ethylene oxide in the presence of acetaldehyde. This method is, however, not robust because of the product ion overlaps and potential interferences from other matrix species. Thus, we studied the kinetics of the reactions of the H3O+, NO+, OH- and O-˙ ions with these two compounds and obtained their rate coefficients and product ion branching ratios. Interpretation of these experimental data revealed that the OH- anions are the most suitable SIFT-MS reagents because the product ions of their reactions with acetaldehyde (CH2CHO- at m/z 43) and ethylene oxide (C2H3O2- at m/z 59) do not overlap.

Food Insecurity: Is Leagility a Potential Remedy?

In the wake of the COVID-19 pandemic, and Ukraine-Russian conflict, both significant geo-political and socio-economic shocks to the global food system and food insecurity has risen across the world. One potential remedy to reduce the level of food insecurity is to move from a lean just-in-time food system to one where there is more resilience through greater agility both in routine supply operations and also in the event of an emergency situation. The aim of this critical perspectives paper was to firstly reflect on the concepts of lean, agility, and 'leagility'. Then, this study considered the ability of individual organisations and the whole food system to be resilient, adaptive, enable the elimination of waste, reduce inefficiency, and assure the consistent delivery to market requirements in terms of both volume, safety, and quality. Promoting the concept of leagility together with advocating resilient, sustainable practices that embed buffer and adaptive capacity, this paper positions that increasing digitalisation and improving business continuity planning can ensure effective operationalisation of supply chains under both normal and crisis situations, ultimately reducing the risk of food insecurity at personal, household, and community levels.

Novel risk assessment model of food quality and safety considering physical-chemical and pollutant indexes based on coefficient of variance integrating entropy weight

Food safety is important for sustainable social and economic development and people's health. The traditional single risk assessment model is one-sided to the weight distribution of food safety factors including physical-chemical and pollutant indexes, which cannot comprehensively assess food safety risks. Therefore, a novel food safety risk assessment model combining the coefficient of variation (CV) integrating the entropy weight (EWM) (CV-EWM) is proposed in this paper. The CV and the EWM are used to calculate the objective weight of each index with physical-chemical and pollutant indexes effecting food safety, respectively. Then, the weights determined by the EWM and the CV are coupled by the Lagrange multiplier method. The ratio of the square root of the product of two weights and the weighted sum of the square root of the product are regarded as the combined weight. Thus, the CV-EWM risk assessment model is constructed to comprehensively assess the food safety risk. Moreover, the Spearman rank correlation coefficient method is used to test the compatibility of the risk assessment model. Finally, the proposed risk assessment model is applied to evaluate the quality and safety risk of sterilized milk. By analyzing the attribute weight and comprehensive risk value of physical-chemical and pollutant indexes effecting the sterilized milk quality, the results show that this proposed model can scientifically obtain the weight of physical-chemical and pollutant indexes to objectively and reasonably evaluate the overall risk of food, which has certain practical value for discovering the influencing factors of risk occurrence to risk prevention and control of food quality and safety.

Organizational unlearning: A risky food safety strategy?

Strategically unlearning specific knowledge, behaviors, and practices facilitates product and process innovation, business model evolution, and new market opportunities and is essential to meet emergent supply chain and customer requirements. Indeed, addressing societal concerns such as climate change and net zero means elements of contemporary practice in food supply chains need to be unlearned to ensure new practices are adopted. However, unlearning is a risky process if crucial knowledge is lost, for example, if knowledge is situated in the supply base not the organization itself, or there is insufficient organizational food safety knowledge generation, curation, and management when new practices/processes are designed and implemented. An exploratory, critical review of management and food safety academic and gray literature is undertaken that aims to consider the cycle of unlearning, learning, and relearning in food organizations and supply chains with particular emphasis on organizational innovation, inertia, and the impact on food safety management systems and food safety performance. Findings demonstrate it is critical with food safety practices, such as duration date coding or refrigeration practices, that organizations "unlearn" in a way that does not increase organizational, food safety, or public health risk. This paper contributes to extant literature by highlighting the organizational vulnerabilities that can arise when strategically unlearning to promote sustainability in a food supply context. Mitigating such organizational, food safety, and public health risk means organizations must simultaneously drive unlearning, learning, and relearning as a dynamic integrated knowledge acquisition and management approach. The research implications are of value to academics, business managers, and wider industry.

Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging

Food-related consumer decisions have an impact on the environment. However, trending patterns of sustainable consumption often pose a challenge for food-safety authorities: these initiatives may unintentionally compromise food safety. The objective of this review is to support public agencies in the integration of sustainability issues into food-safety risk communication schemes. Environmentally conscious but risky behaviors aimed at the reduction of food waste and plastic packaging were chosen for discussion and scrutinized based on expert opinions. Those expert opinions clearly indicated that a significant part of environmentally conscious behaviors, such as removing mold, eating expired perishable food, overstoring leftovers, avoiding single-use plastic packaging even when cross-contamination is a threat, and using reusable bags without cleaning for a long time, often contribute to food-safety risks. Short, easy-to-remember messages were collected for each recognized risky behavior; they concentrated on prevention or providing an alternative that was still environmentally sensible but kept food-safety risks low (such as planning ahead to avoid leftovers, freezing leftovers in time, and sanitizing reusable bags). The identified challenges and solutions might encourage authorities to rethink their risk-communication practices and integrate a sustainability aspect in them.

Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk

Commonly consumed foods and beverages can contain chemicals with reported carcinogenic activity in rodent models. Moreover, exposures to some of these substances have been associated with increased cancer risks in humans. Food-borne carcinogens span a range of chemical classes and can arise from natural or anthropogenic sources, as well as form endogenously. Important considerations include the mechanism(s) of action (MoA), their relevance to human biology, and the level of exposure in diet. The MoAs of carcinogens have been classified as either DNA-reactive (genotoxic), involving covalent reaction with nuclear DNA, or epigenetic, involving molecular and cellular effects other than DNA reactivity. Carcinogens are generally present in food at low levels, resulting in low daily intakes, although there are some exceptions. Carcinogens of the DNA-reactive type produce effects at lower dosages than epigenetic carcinogens. Several food-related DNA-reactive carcinogens, including aflatoxins, aristolochic acid, benzene, benzo[a]pyrene and ethylene oxide, are recognized by the International Agency for Research on Cancer (IARC) as causes of human cancer. Of the epigenetic type, the only carcinogen considered to be associated with increased cancer in humans, although not from low-level food exposure, is dioxin (TCDD). Thus, DNA-reactive carcinogens in food represent a much greater risk than epigenetic carcinogens.

Reimagining Food: Readdressing and Respecting Values

The values associated with food are framed and constructed by market-based systems that assign attributes to different foods across the marketplace. The aim of the paper was to conceptualize the range of non-financial aspects associated with food in the literature examined and a typology was introduced to position a new set of non-financial food values, the alter-values, which support the creation of a more holistic approach to visualize and reimagine a more sustainable, resilient food system that readdresses and respects such values. The four alter-values of interest, intrinsic, production-related, supply chain related, and emotio-cultural values, were discussed in the context of changing food environments, and a visualization of the typology was presented to explain them. By focusing especially on intrinsic and emotio-cultural values, an adaptation of the current food environment beyond pecuniary-based emphasis was possible. Such an approach helps to challenge the structure of the conventional food system towards a more citizen-driven sustainable model, altering priorities, with a drive towards embedding values and going beyond perceiving food only in terms of exchange value, to considering food as a vital aspect of life.