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Focker M, van Asselt E, van der Fels-Klerx H. Designing a risk-based monitoring plan for pathogens in food: A review. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Dagsuyu C, Derse O, Oturakci M. Integrated risk prioritization and action selection for cold chain. Environ Sci Pollut Res Int 2021; 28:15646-15658. [PMID: 33576964 DOI: 10.1007/s11356-021-12733-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 09/14/2020] [Accepted: 01/26/2021] [Indexed: 06/12/2023]
Abstract
Cold chain, which affects human health and quality of life, is applied for temperature-sensitive and perishable products. Any problems occurring in the cold chain can cause deterioration in products, causing poisoning, death, or various diseases. There are many stages in the cold chain itself and the risk significance level of each stage is different. Therefore, the risks that occur depending on the weight of the stages in the cold chain should be defined and minimized and action plans are needed to be formed. Every action in the action plan cannot be implemented simultaneously since each action requires a different amount of budget and time resources of the companies are finite. Hence, the risks occurring in the cold chain should be minimized with the maximum use of limited company resources. In this study, an integrated mathematical model with analytical hierarchy method and failure mode and effect analysis is proposed that will maximize the weighted risk reduction amount by considering the budget and time constraints of the companies at the same time. The proposed approach has been applied in the 3PL service provider and the results are discussed. According to the results of the study where maximum benefit is aimed with the actions taken against the dangers, the maximum objective function value was obtained at the second and third levels of the workforce and budget values by evaluating the different situations with scenario analyses. In this solution, it is foreseen that by taking 5 actions, improvement will be made in 14 hazards.
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Affiliation(s)
- Cansu Dagsuyu
- Industrial Engineering Department, Adana Alparslan Türkeş Science and Technology University, Balcalı Mahallesi, Çatalan Caddesi, No:201/5 01250, Sarıçam/Adana, Turkey.
| | - Onur Derse
- Department of Management and Organization, Tarsus University, Mersin, Turkey
| | - Murat Oturakci
- Industrial Engineering Department, Adana Alparslan Türkeş Science and Technology University, Balcalı Mahallesi, Çatalan Caddesi, No:201/5 01250, Sarıçam/Adana, Turkey
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Bou-mitri C, Mahmoud D, El Gerges N, Jaoude MA. Food safety knowledge, attitudes and practices of food handlers in lebanese hospitals: A cross-sectional study. Food Control 2018; 94:78-84. [DOI: 10.1016/j.foodcont.2018.06.032] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Yu X, Ren X. The Impact of Food Quality Information Services on Food Supply Chain Pricing Decisions and Coordination Mechanisms Based on the O2O E-Commerce Mode. J FOOD QUALITY 2018; 2018:1-18. [DOI: 10.1155/2018/8956820] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This paper considers the price conflict problem between the online channel of a food processing factory and the offline channel of the food retailers in food supply chains by analyzing the pricing decisions and coordination mechanisms between the food processing factory and food retailers under the influence of a food quality information service. First, the Stackelberg game method and the Bertrand game method are used to optimize the pricing decisions with the goal of maximizing the profits of the food processing factory and retailer. The analysis shows that the food quality information service level is positively correlated with the price of the factory’s own channel, and the influence of the food quality information service level on the price of the food processing factory’s or the food retailer’s own channel is stronger than its influence on the price of a competitor’s channel. Second, the food supply chain members’ pricing decisions are analyzed using the case analysis method by considering practical problems in the food supply chain. The results indicate that the food processing factory should use the Stackelberg game to make pricing decisions. However, it is optimal for the food retailer to make pricing decisions under the Bertrand game, and the total profit of the food supply chain is optimized under centralized decision making. Finally, we use both the quantitative discount mechanism and the Stackelberg game method to analyze the profits obtained by the food processing factory and retailer. The results indicate that the food processing factory should implement a quantitative discount mechanism when the quantity discount coefficient is greater than 0.4, and the retailer should implement a quantity discount mechanism when the quantity discount coefficient is in the range of 0.25 to 0.4.
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Fink R, Okanovič D, Dražič G, Abram A, Oder M, Jevšnik M, Bohinc K. Bacterial adhesion capacity on food service contact surfaces. Int J Environ Health Res 2017; 27:169-178. [PMID: 28347157 DOI: 10.1080/09603123.2017.1310188] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aim of this study was to analyse the adhesion of E. coli, P. aeruginosa and S. aureus on food contact materials, such as polyethylene terephthalate, silicone, aluminium, Teflon and glass. Surface roughness, streaming potential and contact angle were measured. Bacterial properties by contact angle and specific charge density were characterised. The bacterial adhesion analysis using staining method and scanning electron microscopy showed the lowest adhesion on smooth aluminium and hydrophobic Teflon for most of the bacteria. However, our study indicates that hydrophobic bacteria with high specific charge density attach to those surfaces more intensively. In food services, safety could be increased by selecting material with low adhesion to prevent cross contamination.
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Affiliation(s)
- Rok Fink
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Denis Okanovič
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Goran Dražič
- b Department for Materials Chemistry , National Institute of Chemistry Slovenia , Ljubljana , Slovenia
| | - Anže Abram
- c Department for Nanostructured Materials , Jozef Stefan Institute , Ljubljana , Slovenia
| | - Martina Oder
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Mojca Jevšnik
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Klemen Bohinc
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
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Henriques AR, Cristino JM, Fraqueza MJ. Genetic Characterization of Listeria monocytogenes Isolates from Industrial and Retail Ready-to-Eat Meat-Based Foods and Their Relationship with Clinical Strains from Human Listeriosis in Portugal. J Food Prot 2017; 80:551-560. [PMID: 28272920 DOI: 10.4315/0362-028x.jfp-16-310] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [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
Listeria monocytogenes isolates (n = 81) recovered from ready-to-eat meat-based food products (RTEMP) collected in industrial processing plants and retail establishments were genetically characterized for comparison with those from human clinical cases of listeriosis (n = 49). The aim was to assess RTEMP as a possible food source for human infection. L. monocytogenes was detected in 12.5% of the RTEMP samples, and in some cases, counts were above the European food safety criteria. All isolates were assessed by multiplex PCR for serogroup determination and detection of virulence-associated genes inlA, inlB, inlC, inlJ, plcA, hlyA, actA, and iap. Serogroups IIb and IVb dominated in RTEMP and human isolates, and all were positive for the assessed virulence genes. Antibiotic susceptibility testing by the disk diffusion method revealed a low level of resistance among the isolates. Pulsed-field gel electrophoresis (PFGE) of L. monocytogenes isolates, using restriction enzymes ApaI and AscI, revealed genetic variability and differentiated the isolates in five clusters. Although some pulsed-field gel electrophoresis profiles of particular RTEMP and human isolates seemed to be highly related, exhibiting more than 90% similarity, which suggests a possible common source, in most cases the strains were not genetically or temporally matched. The close genetic relatedness of RTEMP and human listeriosis strains stressed the importance of preventive measure implementation throughout the food chain.
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Affiliation(s)
- A R Henriques
- Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - J Melo Cristino
- Instituto de Medicina Molecular, Centro Hospitalar de Lisboa Norte, Faculdade de Medicina, Universidade de Lisboa, Avenida Professor Egas Moniz, 1649-028 Lisboa, Portugal
| | - M J Fraqueza
- Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
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Mazengia E, Kawakami V, Rietberg K, Kay M, Wyman P, Skilton C, Aberra A, Boonyaratanakornkit J, Limaye AP, Pergam SA, Whimbey E, Olsen-Scribner RJ, Duchin JS. Hospital-acquired listeriosis linked to a persistently contaminated milkshake machine. Epidemiol Infect 2017; 145:857-63. [PMID: 28065212 DOI: 10.1017/S0950268816003198] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
One case of hospital-acquired listeriosis was linked to milkshakes produced in a commercial-grade shake freezer machine. This machine was found to be contaminated with a strain of Listeria monocytogenes epidemiologically and molecularly linked to a contaminated pasteurized, dairy-based ice cream product at the same hospital a year earlier, despite repeated cleaning and sanitizing. Healthcare facilities should be aware of the potential for prolonged Listeria contamination of food service equipment. In addition, healthcare providers should consider counselling persons who have an increased risk for Listeria infections regarding foods that have caused Listeria infections. The prevalence of persistent Listeria contamination of commercial-grade milkshake machines in healthcare facilities and the risk associated with serving dairy-based ice cream products to hospitalized patients at increased risk for invasive L. monocytogenes infections should be further evaluated.
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Djekic I, Kuzmanović J, Anđelković A, Saračević M, Stojanović MM, Tomašević I. Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. J Appl Microbiol 2016; 121:863-72. [PMID: 27331375 DOI: 10.1111/jam.13211] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/23/2016] [Accepted: 06/17/2016] [Indexed: 11/30/2022]
Abstract
AIMS This paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. METHODS AND RESULTS A total of 7545 samples were collected encompassing 2050 from food handlers' (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43 months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments. Climatic conditions were evaluated in respect to the outside temperature, pressure, humidity and precipitation. Logistic regression confirmed that the presence of precipitation was associated with an increased likelihood of exhibiting both Enterobacteriaceae and Staphylococcus on HF' hands as well as exhibiting Enterobacteriaceae on both types of FCS. Numerable Enterobacteriaceae and Staphylococcus levels on HF' hands were detected when higher outside temperatures and higher precipitations occurred. Higher outside temperatures were observed when Enterobacteriaceae were detected on both plastics (P < 0·05) and stainless steel (P > 0·05). Higher precipitation was observed when Enterobacteriaceae was detected on stainless steel while in contrast, this indicator was detected on plastics in periods with lower precipitation. CONCLUSIONS This research confirms relationships between hygiene indicators in take-aways and climatic conditions, mostly temperature and precipitation. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides another perspective into the possible nature of cross-contamination and foodborne outbreaks originating in foodservice establishments and brings to attention the necessity of analysing various climatic conditions.
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Affiliation(s)
- I Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | | | | | | | | | - I Tomašević
- Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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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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Djekic I, Kuzmanović J, Anđelković A, Saračević M, Stojanović MM, Tomašević I. Effects of HACCP on process hygiene in different types of Serbian food establishments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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