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Li J, Song Z. Dynamic Impacts of External Uncertainties on the Stability of the Food Supply Chain: Evidence from China. Foods 2022; 11:foods11172552. [PMID: 36076737 PMCID: PMC9454885 DOI: 10.3390/foods11172552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/05/2022] [Accepted: 08/15/2022] [Indexed: 11/29/2022] Open
Abstract
The food supply chain operates in a complex and dynamic external environment, and the external uncertainties from natural and socio-economic environment pose great challenges to the development of the food industry. In particular, the COVID-19 pandemic and Russia–Ukraine conflict have further exacerbated the vulnerability of the global food supply chain. Analyzing the dynamic impacts of external uncertainties on the stability of food supply chain is central to guaranteeing the sustainable security of food supply. Based on the division of food supply chain and the classification of external uncertainties, the TVP-FAVAR-SV model was constructed to explore the dynamic impacts of external uncertainties on food supply chain. It was found that the impacts of external uncertainty elements were significantly different, the combination of different external uncertainty elements aggravated or reduced the risks of food supply chain. And some uncertainty elements had both positive and negative impacts in the whole sample period, as the magnitude and direction of the impacts of various uncertainties in different periods had time-varying characteristics.
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Affiliation(s)
- Jingdong Li
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China
- Key Laboratory of Regional Sustainable Development Modeling, Chinese Academy of Sciences, Beijing 100101, China
| | - Zhouying Song
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China
- Key Laboratory of Regional Sustainable Development Modeling, Chinese Academy of Sciences, Beijing 100101, China
- Correspondence: ; Tel.: +86-010-64889655
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Piira N, Kosola M, Hellsten C, Fagerlund A, Lundén J. Comparison of official food control results in Finland between food establishments with and without a certified food safety management system. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Fathurrahman R, Rukayadi Y, Ungku Fatimah U, Jinap S, Abdul-Mutalib N, Sanny M. The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108111] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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de Andrade ML, Stedefeldt E, Zanin LM, da Cunha DT. Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil. Food Control 2020; 112:107152. [DOI: 10.1016/j.foodcont.2020.107152] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Wambui J, Lamuka P, Karuri E, Matofari J, Njage PMK. Microbial Contamination Level Profiles Attributed to Contamination of Beef Carcasses, Personnel, and Equipment: Case of Small and Medium Enterprise Slaughterhouses. J Food Prot 2018; 81:684-691. [PMID: 29557673 DOI: 10.4315/0362-028x.jfp-17-402] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microbial contamination level profiles (MCLPs) attributed to contamination of beef carcasses, personnel, and equipment in five Kenyan small and medium enterprise slaughterhouses were determined. Aerobic plate counts, Enterobacteriaceae, Staphylococcus, and Salmonella were used to determine contamination at four different slaughter stages, namely, dehiding, evisceration, splitting, and dispatch. Microbiological criteria of the four microorganisms were used to score contamination levels (CLs) as poor (0), poor to average (1), average (2), or good (3). MCLPs were further assigned to carcasses, personnel, and equipment at each stage by summing up the CL scores. The CL score attributed to aerobic plate count contamination was 2 or 3 for carcasses but 0 for personnel and equipment in almost all slaughterhouses. A score of 0 on carcasses was mostly attributed to Enterobacteriaceae at evisceration and to Salmonella at dehiding and evisceration. In addition, a score of 0 was mostly attributed to Staphylococcus contamination of personnel at dehiding. A score of 3 was attributed mostly to Enterobacteriaceae on hands at splitting, whereas a score of 2 was mostly attributed to the clothes at dehiding and evisceration. A CL score of 3 was mostly attributed to Enterobacteriaceae and Salmonella contamination of equipment at dehiding and splitting, respectively. Although CLs attributed to contamination of carcasses, personnel, and equipment ranged from 0 to 3, the maximum MCLP score of 9 was only attained in carcasses from two slaughterhouses at dehiding and from one slaughterhouse at dispatch. There is, therefore, a lot of room for small and medium enterprise slaughterhouses to improve their food safety objectives by improving food safety management systems at the points characterized by low CL scores.
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Affiliation(s)
- Joseph Wambui
- 1 Department of Food Science, Nutrition and Technology, Faculty of Agriculture, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya (ORCID: http://orcid.org/0000-0002-6071-5505 [J.W.]).,2 Institute of Food Safety and Hygiene, University of Zurich, Winterthurerstrasse 272, CH-8057 Zürich, Switzerland
| | - Peter Lamuka
- 1 Department of Food Science, Nutrition and Technology, Faculty of Agriculture, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya (ORCID: http://orcid.org/0000-0002-6071-5505 [J.W.])
| | - Edward Karuri
- 1 Department of Food Science, Nutrition and Technology, Faculty of Agriculture, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya (ORCID: http://orcid.org/0000-0002-6071-5505 [J.W.])
| | - Joseph Matofari
- 3 Department of Dairy and Food Science and Technology, Faculty of Agriculture, Egerton University, P.O. Box 536-20115, Egerton, Kenya; and
| | - Patrick Murigu Kamau Njage
- 1 Department of Food Science, Nutrition and Technology, Faculty of Agriculture, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya (ORCID: http://orcid.org/0000-0002-6071-5505 [J.W.]).,4 Division for Epidemiology and Microbial Genomics, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800, Kongens Lyngby, Denmark
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Njage PMK, Opiyo B, Wangoh J, Wambui J. Scale of production and implementation of food safety programs influence the performance of current food safety management systems: Case of dairy processors. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Rajkovic A, Smigic N, Djekic I, Popovic D, Tomic N, Krupezevic N, Uyttendaele M, Jacxsens L. The performance of food safety management systems in the raspberries chain. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.
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Affiliation(s)
- Ana Santos
- 1 Pathology and Molecular Genetics Ph.D. Programme, Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira No. 228, 4050-313 Porto, Portugal (ORCID: http://orcid.org/0000-0003-2932-7261 [A.S.]).,2 Vetdiagnos, Diagnóstico Veterinário Limitada, Cantanhede, Parque Tecnológico de Cantanhede, Núcleo 04, Lote 4A, 3060-197 Cantanhede, Portugal
| | - Margarida Fonseca Cardoso
- 3 Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal.,4 Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal
| | - José M Correia da Costa
- 5 Department of Infectious Disease, National Institute of Health, Dr. Ricardo Jorge, Porto, Portugal, Rua Alexandre Herculano no. 321, 4000-055 Porto, Portugal; and.,6 Centre for the Study of Animal Science (ICETA), University of Porto, Rua D Manuel II, Apartado 55142, 4051-401 Porto, Portugal
| | - Eduarda Gomes-Neves
- 3 Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal.,6 Centre for the Study of Animal Science (ICETA), University of Porto, Rua D Manuel II, Apartado 55142, 4051-401 Porto, Portugal
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Nanyunja J, Jacxsens L, Kirezieva K, Kaaya AN, Uyttendaele M, Luning PA. Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda. J Sci Food Agric 2016; 96:3380-3392. [PMID: 26538231 DOI: 10.1002/jsfa.7518] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 10/07/2015] [Accepted: 10/30/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND This study investigates the level of design and operation of food safety management systems (FSMS) of farmers and export traders in Kenya and Uganda. FSMS diagnostic tools developed for the fresh produce chain were used to assess the levels of context riskiness, FSMS activities and system output in primary production (n = 60) and trade (n = 60). High-risk context characteristics combined with basic FSMS are expected to increase the risk on unsafe produce. RESULTS In Uganda both farmers and export traders of hot peppers operate in a high- to moderate-risk context but have basic FSMS and low systems output. In Kenya, both farmers and export traders of green beans operate in a low- to moderate-risk context. The farmers have average performing FSMS, whereas export trade companies showed more advanced FSMS and system output scores ranging from satisfactory to good. CONCLUSION Large retailers supplying the EU premium market play a crucial role in demanding compliance with strict voluntary food safety standards, which was reflected in the more advanced FSMS and good system output in Kenya, especially traders. In Kenya, a clear shift in more fit-for-purpose FSMS and higher system output was noticed between farms and trade companies. In the case of Uganda, traders commonly supply to the less demanding EU wholesale markets such as ethnic specialty shops. They only have to comply with the legal phytosanitary and pesticide residue requirements for export activities, which apparently resulted in basic FSMS and low system output present with both farmers and traders. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Jessica Nanyunja
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium
| | - Liesbeth Jacxsens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium
| | - Klementina Kirezieva
- Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, NL-6700 EV, Wageningen, The Netherlands
| | - Archileo N Kaaya
- Department of Food Technology and Nutrition, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium
| | - Pieternel A Luning
- Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, NL-6700 EV, Wageningen, The Netherlands
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De Boeck E, Jacxsens L, Bollaerts M, Uyttendaele M, Vlerick P. Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.014] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
Growing global consumer concern over food safety in the fresh produce industry requires producers to implement necessary quality assurance systems. Varying effectiveness has been noted in how countries and food companies interpret and implement food safety standards. A diagnostic instrument (DI) for global fresh produce industries was developed to measure the compliancy of companies with implemented food safety standards. The DI is made up of indicators and descriptive grids for context factors and control and assurance activities to measure food safety output. The instrument can be used in primary production to assess food safety performance. This study applied the DI to measure food safety standard compliancy of mushroom farming in South Africa. Ten farms representing almost half of the industry farms and more than 80% of production were independently assessed for their horticultural safety management system (HSMS) compliance via in-depth interviews with each farm's quality assurance personnel. The data were processed using Microsoft Office Excel 2010 and are represented in frequency tables. The diagnosis revealed that the mushroom farming industry had an average food safety output. The farms were implementing an average-toadvanced HSMS and operating in a medium-risk context. Insufficient performance areas in HSMSs included inadequate hazard analysis and analysis of control points, low specificity of pesticide assessment, and inadequate control of suppliers and incoming materials. Recommendations to the industry and current shortcomings are suggested for realization of an improved industry-wide food safety assurance system.
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Affiliation(s)
- Garikayi Dzingirayi
- Institute for Food, Nutrition and Well-being, Department of Plant Science, University of Pretoria, Pretoria, Gauteng 002, South Africa
| | - Lise Korsten
- Institute for Food, Nutrition and Well-being, Department of Plant Science, University of Pretoria, Pretoria, Gauteng 002, South Africa.
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Ren Y, He Z, Luning PA. A systematic assessment of quality assurance-based food safety management system of Chinese edible oil manufacturer in view of context characteristics. Total Quality Management & Business Excellence 2016. [DOI: 10.1080/14783363.2016.1187995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Luning P, Kirezieva K, Hagelaar G, Rovira J, Uyttendaele M, Jacxsens L. Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.09.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Jacxsens L, Kirezieva K, Luning P, Ingelrham J, Diricks H, Uyttendaele M. Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium. Food Control 2015; 49:59-69. [DOI: 10.1016/j.foodcont.2013.09.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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de Quadros Rodrigues R, Loiko MR, Minéia Daniel de Paula C, Hessel CT, Jacxsens L, Uyttendaele M, Bender RJ, Tondo EC. Microbiological contamination linked to implementation of good agricultural practices in the production of organic lettuce in Southern Brazil. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.043] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Onjong HA, Wangoh J, Njage PMK. Semiquantitative analysis of gaps in microbiological performance of fish processing sector implementing current food safety management systems: a case study. J Food Prot 2014; 77:1380-9. [PMID: 25198601 DOI: 10.4315/0362-028x.jfp-13-511] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fish processing plants still face microbial food safety-related product rejections and the associated economic losses, although they implement legislation, with well-established quality assurance guidelines and standards. We assessed the microbial performance of core control and assurance activities of fish exporting processors to offer suggestions for improvement using a case study. A microbiological assessment scheme was used to systematically analyze microbial counts in six selected critical sampling locations (CSLs). Nine small-, medium- and large-sized companies implementing current food safety management systems (FSMS) were studied. Samples were collected three times on each occasion (n = 324). Microbial indicators representing food safety, plant and personnel hygiene, and overall microbiological performance were analyzed. Microbiological distribution and safety profile levels for the CSLs were calculated. Performance of core control and assurance activities of the FSMS was also diagnosed using an FSMS diagnostic instrument. Final fish products from 67% of the companies were within the legally accepted microbiological limits. Salmonella was absent in all CSLs. Hands or gloves of workers from the majority of companies were highly contaminated with Staphylococcus aureus at levels above the recommended limits. Large-sized companies performed better in Enterobacteriaceae, Escherichia coli, and S. aureus than medium- and small-sized ones in a majority of the CSLs, including receipt of raw fish material, heading and gutting, and the condition of the fish processing tables and facilities before cleaning and sanitation. Fish products of 33% (3 of 9) of the companies and handling surfaces of 22% (2 of 9) of the companies showed high variability in Enterobacteriaceae counts. High variability in total viable counts and Enterobacteriaceae was noted on fish products and handling surfaces. Specific recommendations were made in core control and assurance activities associated with sampling locations showing poor performance.
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Affiliation(s)
- Hillary Adawo Onjong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - John Wangoh
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - Patrick Murigu Kamau Njage
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya; Department of Food Science, University of Pretoria, Hatfield, Pretoria 00028, South Africa.
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Kussaga JB, Luning PA, Tiisekwa BPM, Jacxsens L. Challenges in performance of food safety management systems: a case of fish processing companies in Tanzania. J Food Prot 2014; 77:621-30. [PMID: 24680074 DOI: 10.4315/0362-028x.jfp-13-254] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study provides insight for food safety (FS) performance in light of the current performance of core FS management system (FSMS) activities and context riskiness of these systems to identify the opportunities for improvement of the FSMS. A FSMS diagnostic instrument was applied to assess the performance levels of FSMS activities regarding context riskiness and FS performance in 14 fish processing companies in Tanzania. Two clusters (cluster I and II) with average FSMS (level 2) operating under moderate-risk context (score 2) were identified. Overall, cluster I had better (score 3) FS performance than cluster II (score 2 to 3). However, a majority of the fish companies need further improvement of their FSMS and reduction of context riskiness to assure good FS performance. The FSMS activity levels could be improved through hygienic design of equipment and facilities, strict raw material control, proper follow-up of critical control point analysis, developing specific sanitation procedures and company-specific sampling design and measuring plans, independent validation of preventive measures, and establishing comprehensive documentation and record-keeping systems. The risk level of the context could be reduced through automation of production processes (such as filleting, packaging, and sanitation) to restrict people's interference, recruitment of permanent high-skilled technological staff, and setting requirements on product use (storage and distribution conditions) on customers. However, such intervention measures for improvement could be taken in phases, starting with less expensive ones (such as sanitation procedures) that can be implemented in the short term to more expensive interventions (setting up assurance activities) to be adopted in the long term. These measures are essential for fish processing companies to move toward FSMS that are more effective.
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Affiliation(s)
- Jamal B Kussaga
- Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, University of Ghent; Coupure Links, 653, 9000 Ghent, Belgium; Department of Food Science and Technology, Faculty of Agriculture, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
| | - Pieternel A Luning
- Food Quality and Design, Department of Agrotechnology and Food Sciences, Wageningen University, Axis Building 118, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Bendantunguka P M Tiisekwa
- Department of Food Science and Technology, Faculty of Agriculture, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania
| | - Liesbeth Jacxsens
- Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium
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Kirezieva K, Jacxsens L, Uyttendaele M, Van Boekel MA, Luning PA. Assessment of Food Safety Management Systems in the global fresh produce chain. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.023] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Luning P, Chinchilla A, Jacxsens L, Kirezieva K, Rovira J. Performance of safety management systems in Spanish food service establishments in view of their context characteristics. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.040] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lahou E, Jacxsens L, Daelman J, Van Landeghem F, Uyttendaele M. Microbiological performance of a food safety management system in a food service operation. J Food Prot 2012; 75:706-16. [PMID: 22488059 DOI: 10.4315/0362-028x.jfp-11-260] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.
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Affiliation(s)
- E Lahou
- Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium.
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