Background: This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Di...Background: This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were administered the FAO questionnaire for food safety knowledge, attitudes, and practices assessment during two cross-sectional surveys, before and after the intervention, in January and October 2017. The intervention included two components consisting of a theoretical phase (counselling and discussion) and cooking demonstrations implemented for ten months. To account for the before-and-after design of the study, the McNemar’s test was used to assess the effect of the intervention on food safety KAP of mothers of children under 5 years. Results: The mean age of mothers was 29 ± 6.2 years and 50.6% of them were between 20 and 29 years old. One for knowledge (cooking thoroughly with, p-value = 0.0001) and another for attitudes (perceived benefits of reheating leftovers before eating them, p-value = 0.0001), significantly increased after the intervention. In terms of food safety practices, all the indicators (cleaning of dirty surfaces, plates and utensils and storage of perishable foods) significantly increased (all p = 0.0001 Conclusion: This study provided some evidence of an effective nutrition education intervention for improving maternal KAP on food safety for their child’s feeding.展开更多
Food safety,specifically in restaurants,is becoming a key public health priority because of the increased number of meals eaten outside the home.Foodborne illness prevention thus is a significant concern and a public ...Food safety,specifically in restaurants,is becoming a key public health priority because of the increased number of meals eaten outside the home.Foodborne illness prevention thus is a significant concern and a public health priority in the United Arab Emirates,particularly Dubai,because of the extensive tourism industry.The purpose of the study was to evaluate the effectiveness of using demonstrations in training sessions to improve food safety knowledge and practices amongst food handlers.A descriptive and quantitative approach has been applied to collect the quantifiable information related to the research study.This has been further analyzed using the correlation tests to gather the required data.On comparison of the pre-test scores between the intervention and the control group,the t-test analysis showed significant difference in the level of food safety knowledge between the two groups.Pre-test score for the control group was 78.33 and post-test score was 104.66.In the case of the intervention group,pre-test score was 91.37 and post-test score was 130.75.The scores of food handlers’food safety practice for control group:pre-treatment score was 470 and post-treatment score was 646.For intervention group:pre-test score was 723 and post-test score was 1,056.The study concluded that training with demonstration techniques is an effective way of improving compliance with food safety guidelines.It has been understood that training helps in improving the performance of the employees while reducing the foodborne diseases and maintaining hygiene in the food.The study recommends every restaurant needs to provide regular trainings to the employees so that the restaurants can maintain hygiene and food safety practices.展开更多
Ensuring food safety is paramount worldwide.Developing effective detection methods to ensure food safety can be challenging owing to trace hazards,long detection time,and resource-poor sites,in addition to the matrix ...Ensuring food safety is paramount worldwide.Developing effective detection methods to ensure food safety can be challenging owing to trace hazards,long detection time,and resource-poor sites,in addition to the matrix effects of food.Personal glucose meter(PGM),a classic point-of-care testing device,possesses unique application advantages,demonstrating promise in food safety.Currently,many studies have used PGM-based biosensors and signal amplification technologies to achieve sensitive and specific detection of food hazards.Signal amplification technologies have the potential to greatly improve the analytical performance and integration of PGMs with biosensors,which is crucial for solving the challenges associated with the use of PGMs for food safety analysis.This review introduces the basic detection principle of a PGM-based sensing strategy,which consists of three key factors:target recognition,signal transduction,and signal output.Representative studies of existing PGM-based sensing strategies combined with various signal amplification technologies(nanomaterial-loaded multienzyme labeling,nucleic acid reaction,DNAzyme catalysis,responsive nanomaterial encapsulation,and others)in the field of food safety detection are reviewed.Future perspectives and potential opportunities and challenges associated with PGMs in the field of food safety are discussed.Despite the need for complex sample preparation and the lack of standardization in the field,using PGMs in combination with signal amplification technology shows promise as a rapid and cost-effective method for food safety hazard analysis.展开更多
Established within the framework of the World Trade Organization （WTO）, the Trade Policy Review Mechanism （TPRM） reviews periodically the trade policies of all WTO Members. The review includes many aspects of food...Established within the framework of the World Trade Organization （WTO）, the Trade Policy Review Mechanism （TPRM） reviews periodically the trade policies of all WTO Members. The review includes many aspects of food safety regulation. China＇s trade policy is reviewed every two years. This paper analyses in detail the reviews of China＇s trade policy in 2006, 2008, 2010, 2012 and 2014. It focuses in particular on food safety laws and types of standards, alignment of domestic standards with international standards, the role of different domestic institutions, transparency and notification of food safety measures under the WTO agreements on Sanitary and Phytosanitary Measures （SPS） and on Technical Barriers to Trade （TBTAgreement）, import and export, and geographical indications （GIs）. It concludes that the WTO TPRM can contribute, within its mandate, to reform of Chinese food safety laws and improvement of food safety in China. it notes that China has already undertaken substantial reforms of its system for regulating food safety. It recommends that China should continue to participate actively in the TPRM, follow its own path with regard to alignment and learn selectively from other WTO Members.展开更多
Food safety, nutrition, health and wellbeing are inextricably linked. This study investigated the environmental, awareness and practices amongst both food vendors and consumers in and around Freetown the capital of Si...Food safety, nutrition, health and wellbeing are inextricably linked. This study investigated the environmental, awareness and practices amongst both food vendors and consumers in and around Freetown the capital of Sierra Leone. The population of the area has vastly out-grown the infrastructure laid down before and since independence. De-centralization of authority to local councils as recommended post-war has only been partial. The role of local versus central government in the planning and maintenance of water, sanitation and market-infrastructure and related policies was explored. This is a qualitative study that used semi-structured interviews with vendors, consumers and 29 key informants. Amongst an estimated population of 5386 actors in food services a sample size of 309 vendors, consumers in and around the 12 busiest market hubs in Western Area Urban and Rural Districts were sampled. Most of the respondents described “food safety” as “good-to-eat, well taken care-off, and free from germs”. The respondents cited that main causes to unsafe food are poor hygienic practices: 38%, contamination by flies: 28%, uncovered food/ improper handling/poor personal hygiene: 21%, and environmental factors, such as improper refuse disposal: 11%. Respondents expressed that consuming unsafe foods can lead to diarrhoea: 34%, food poisoning: 24%, vomiting: 17%, stomach ache/pain: 16%, or typhoid: 9%. Various measures to improve food safety were cited as hand washing: 60%, cleaning surroundings: 57%, covering food: 56%, washing utensils: 52%, covering hair: 42% and using a face mask: 32%. However almost 76% of food vendors interviewed were trading near gutters, where muddy/dirty water settled, with slippery floors, discarded plastic waste, flies and inadequate water, sanitation, and/or storage facilities. None of the food vendors had had any formal training on food safety. Despite progress recently made in solid and liquid waste management during the “Transform Freetown” agenda much more improvement in infrastructure and behaviour change is required. Similarly, despite improvements in formal market facilities the pattern of informal street trading remains the most prevalent especially for the poor. The link between “safe food” and good health was only partially understood, whilst the widespread application of recommended practices to reduce risks was lacking due in part to inadequate infrastructure. As the importance of food safety becomes better understood by administrators and the public the investments required in infrastructure and social and behavioural change will contribute towards a healthier environment and outcomes.展开更多
Background: University students who visit off-campus university cafeterias during their academic life may lack some basic food safety knowledge. Study Aim: To evaluate university students’ basic knowledge of food saf...Background: University students who visit off-campus university cafeterias during their academic life may lack some basic food safety knowledge. Study Aim: To evaluate university students’ basic knowledge of food safety in off-campus cafeterias. To explore whether the knowledge reported was influenced by the students’ educational backgrounds. Objects and Methods: Students from three different universities in Saudi Arabia were included. University A represented medical majors, University B represented a mix of both majors medical and non-medical, and University C represented only non-medical majors. Data Collection: An electronic questionnaire was circulated among 500 university students to evaluate their knowledge of food safety. The questionnaire had three main sections covering the cafeteria’s location as a food serving area, staff hygiene skills, and food preparation standards. The 5-point Likert scale consists of the following points: yes, maybe, no, it does not matter, I do not know. Only a “yes” answer indicated a positive response and proper awareness of the subject. Results: A total of 408 students participated, and the results showed significant differences in student knowledge between the three universities. In fact, University A’s students had better overall knowledge than University C’s students (0.001 < P). However, there was no significant difference between University A’s and University B’s students. The positive responses for the first part of the questionnaire which focused on off-campus cafeteria location, for 18 statements were from 26% to 90.4%. The positive responses for the second part of the questionnaire that focused on staff skills, for 8 statements were from 54.4% to 87.3%. Finally, the positive responses for the third part of the questionnaire which focused on food preparation, for 9 statements were 54.4% to 87.3%. Conclusion: Based on the overall comparison among universities, University A’s students have more knowledge in food safety in comparison to University C’s. University B’s students showed no significant difference with the latter two universities. The overall results suggest that students’ educational backgrounds can contribute effectively to the general knowledge of food safety.展开更多
With the development of economy,people's living standards are constantly improving,and the requirements for food safety are getting higher and higher.The Food Safety Law stipulates that enterprises should implemen...With the development of economy,people's living standards are constantly improving,and the requirements for food safety are getting higher and higher.The Food Safety Law stipulates that enterprises should implement the main responsibility of food safety,and the investigation and improvement of food safety hazards plays an important role in improving the food safety management level of enterprises and reducing food safety risks.This paper combines the innovative thinking mode of six thinking hats with food safety,discusses the application mode of six thinking hats in food safety investigation and improvement,and hopes to improve food safety level through this way.展开更多
The current situation of grain production in Huizhou City was analyzed firstly,and then the existing problems and challenges of grain safety production were pointed out,such as increases in the pressure to ensure grai...The current situation of grain production in Huizhou City was analyzed firstly,and then the existing problems and challenges of grain safety production were pointed out,such as increases in the pressure to ensure grain safety production and the difficulty of stable development of grain production.Finally,several countermeasures and suggestions for the stable development of grain production were put forward.展开更多
Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and...Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demography, knowledge, practices, infrastructure, compliance and recommendation for a policymaking framework. Using the Lemeshows’ sample size formula, 473 vendors from formal (restaurants) and informal (cookri-baffa/table top) sites were interviewed and observed. We found from discussions that respondents had a good understanding on how to keep food safe. However, observed practices were poor 93% handled food with their bare hands, 83% did not cover their hair, and 76% did not wear an apron whilst handling, preparing or serving food, 61% did not keep their finger nails clean or short and 57% did not wash their hand before preparing or serving food. Over half (51%) had access to a toilet but 32% reported their use required payment and emphasized their poor condition/inadequate management. Nearly half (47%) of the vending sites did not have a handwashing facility, with soap and water available. Only 7% reported having any authority oversight of food safety. Food safety and hygiene practices in most cookri shops and restaurants was ‘poor’ with very limited surveillance system in place by competent authorities for compliance of food operators. Hand washing, clean surroundings, and covered food were the most common and emphasized practices to mitigate the risks associated with unsafe food.展开更多
The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has...The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.展开更多
With the research on and development of Genetically Modified Food （GMF）, people＇s attitude toward GMF may fall into two divergent categories, typical- ly represented by the United States（US） and the European Unio...With the research on and development of Genetically Modified Food （GMF）, people＇s attitude toward GMF may fall into two divergent categories, typical- ly represented by the United States（US） and the European Union（EU）, respectively. The former follows a ＂sound science principle＂ and firmly objects to the precautionary principle, namely a permissive policy of positive support of and voluntary labelling on GMF; while the latter adopts a cautiously precautionary principle, requiring mandatory labelling and traceability. From the standpoint of regulatory principles, together with corresponding supervisory measures and relevant provisions, this paper compared the execution of directives and provisions on GMF from the initial policies enacted by the US and EU to current situation combined with the track and analysis of latest polic ies issued.展开更多
With the continuous improvement of living standards, there is an increasingly concerned about food quality and safety issues. Especially in recent years,food safety incidents, breaking out frequently, have become the ...With the continuous improvement of living standards, there is an increasingly concerned about food quality and safety issues. Especially in recent years,food safety incidents, breaking out frequently, have become the focus of people＇s attention, putting forward new demands on the regulation of food safety. This paper reviewed the Food Safety Supervision in China from food safety supervision mode,regulatory system defects and circulation supervision system, and also proposed the future research trends of food safety regulations for the wholesale market of Chinese agricultural products.展开更多
The debate about the safety of genetically modified （GM） food has attracted public attention in concurrence with the rapid development of agricultural biotechnology. This paper examines the consumers＇ perceptions o...The debate about the safety of genetically modified （GM） food has attracted public attention in concurrence with the rapid development of agricultural biotechnology. This paper examines the consumers＇ perceptions on the safety of GM food in China. Based on a unique survey dataset, this study shows that consumers in urban China have significantly changed their perceptions on GM food safety. The percentage of consumers who perceived such food as unsafe for consumption increased by more than 30% in the 2002-2012 period. Approximately half of the consumers did not have an opinion on this issue. Major shifts have been occurred after 2010, likely because of the increasing influence of negative media reports on GM technology in recent years. Several individual and household＇s characteristics are shown to significantly affect consumers＇ perceptions on GM food safety, such as gender, education, food allergy experience and resident city size. The paper concludes with policy implications.展开更多
Pesticides have been an essential part of agriculture to protect crops and livestock from pest infestations and yield reduction for many decades. Despite their usefulness, pesticides could pose potential risks to food...Pesticides have been an essential part of agriculture to protect crops and livestock from pest infestations and yield reduction for many decades. Despite their usefulness, pesticides could pose potential risks to food safety and the environment as well as human health. This paper reviews the positive benefits of agricultural pesticide use as well as some potential negative impacts on the environment and food safety. In addition, using the case of California, we discuss the need for both residue monitoring and effective pest management to promote food safety. Twenty years＇ pesticide residue data from California＇s pesticide residue monitoring program were analyzed. Results showed that more than 95% of food samples were in compliance with US pesticide residue standards （tolerances）. However, certain commodities from certain sources had high percentages of residues above tolerance levels. Even when residues above tolerance levels were detected, most were at levels well below 1 mg kg^-1, and most posed negligible acute health risk. However, a few detected residues had the potential to cause health effects. Therefore, establishing an effective food residue monitoring program is important to ensure food quality throughout the marketplace.展开更多
This paper expounds the practical necessity of constructing diversified rural food safety supervision system as follows: it is the necessary requirements of guaranteeing people's health and life safety; it is an i...This paper expounds the practical necessity of constructing diversified rural food safety supervision system as follows: it is the necessary requirements of guaranteeing people's health and life safety; it is an important component of governmental function of social management and the logical extension of administrative responsibilities; it is the basis of maintaining order of rural society and constructing harmonious society. The main problems existing in the supervision of rural food safety are analyzed as follows: first, the legislative work of rural food safety lags behind to some extent; second, the supervision of governmental departments on rural food safety is insufficient; third, the industrial supervision mechanism of rural food security is not perfect; fourth, the role of rural social organizations in supervising food safety is limited; fifth, the farmers' awareness of food safety supervision is not strong. Based on these problems, the targeted strategies of constructing diversified rural food safety supervision system are put forward as follows: accelerate the legislation of rural food safety, and ensure that there are laws to go by; give play to the dominant role of government, and strengthen administrative supervision on rural food safety; perfect industrial convention of rural food safety, and improve industrial supervision mechanism; actively support the fostering of social organizations, and give play to the role of supervision of organizations; cultivate correct concept of rights and obligations of farmers, and form awareness of food safety supervision.展开更多
This study provides an economics assessment of various food safety measures in China. A choice experiment approach is used to elicit Chinese consumer preferences for various food safety attributes using data from a 20...This study provides an economics assessment of various food safety measures in China. A choice experiment approach is used to elicit Chinese consumer preferences for various food safety attributes using data from a 2008 urban consumer survey. An alternative welfare calculation is used to model aggregate market impacts of select food safety measures. Our results show that the largest welfare gains are found in the current government-run certiifcation program. The implementation of a third-party certiifcation system, a traceability network and a product label would generate signiifcant value and would help reduce current system inefifciencies in China. This study builds on previous research and provides an alternative approach for calculating consumer valuation of safety and quality attributes that can be used to estimate aggregate economic and welfare impacts.展开更多
There is much current interest worldwide in food safety. This results in large part from well publicized outbreaks due to foodborne pathogens, chemical food safety related to pesticides, and from persistent organic po...There is much current interest worldwide in food safety. This results in large part from well publicized outbreaks due to foodborne pathogens, chemical food safety related to pesticides, and from persistent organic pollutants and other synthetic contaminants. Additionally, the melamine adulteration issue,展开更多
The prevalence of antibiotic susceptibility and disinfectant resistance in bacterial pathogens causes a serious problem not only to food safety but also to public health, which directly or indirectly leads to treatmen...The prevalence of antibiotic susceptibility and disinfectant resistance in bacterial pathogens causes a serious problem not only to food safety but also to public health, which directly or indirectly leads to treatment and disinfection failures. In this review, multidrug resistance, the mechanism of disinfectant resistance, the methods for detecting disinfectant resistance and the cross-resistance between an- tibiotics and disinfectants are summarized. More efforts should be devoted to explor- ing the professional guidance of using antibiotics and disinfectants, and to develop- ing the comprehensive detection with genetic and molecular methods is highly ex- pected.展开更多
1. IntroductionThere have been a number of serious incidents of compro- mised food safety in China in recent years. To list a few, these include： a Salmonella outbreak, the use of horse- meat in burgers, the illegal ...1. IntroductionThere have been a number of serious incidents of compro- mised food safety in China in recent years. To list a few, these include： a Salmonella outbreak, the use of horse- meat in burgers, the illegal use of phthalates as a clouding agent, the contamination of formula milk by melamine, the meat scandal of Shanghai Husi Food Company which sold reprocessed stale meat to many fast food chains includ- ing McDonald＇s, Burger King, and KFC across theworld,展开更多
Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the ...Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the teaching methods of physical chemistry experiment course of food quality and safety major were explored and practiced,aiming to arouse students enthusiasm for experiments and cultivate their ability of independent learning,comprehensive thinking and independent problem solving.展开更多
文摘Background: This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were administered the FAO questionnaire for food safety knowledge, attitudes, and practices assessment during two cross-sectional surveys, before and after the intervention, in January and October 2017. The intervention included two components consisting of a theoretical phase (counselling and discussion) and cooking demonstrations implemented for ten months. To account for the before-and-after design of the study, the McNemar’s test was used to assess the effect of the intervention on food safety KAP of mothers of children under 5 years. Results: The mean age of mothers was 29 ± 6.2 years and 50.6% of them were between 20 and 29 years old. One for knowledge (cooking thoroughly with, p-value = 0.0001) and another for attitudes (perceived benefits of reheating leftovers before eating them, p-value = 0.0001), significantly increased after the intervention. In terms of food safety practices, all the indicators (cleaning of dirty surfaces, plates and utensils and storage of perishable foods) significantly increased (all p = 0.0001 Conclusion: This study provided some evidence of an effective nutrition education intervention for improving maternal KAP on food safety for their child’s feeding.
文摘Food safety,specifically in restaurants,is becoming a key public health priority because of the increased number of meals eaten outside the home.Foodborne illness prevention thus is a significant concern and a public health priority in the United Arab Emirates,particularly Dubai,because of the extensive tourism industry.The purpose of the study was to evaluate the effectiveness of using demonstrations in training sessions to improve food safety knowledge and practices amongst food handlers.A descriptive and quantitative approach has been applied to collect the quantifiable information related to the research study.This has been further analyzed using the correlation tests to gather the required data.On comparison of the pre-test scores between the intervention and the control group,the t-test analysis showed significant difference in the level of food safety knowledge between the two groups.Pre-test score for the control group was 78.33 and post-test score was 104.66.In the case of the intervention group,pre-test score was 91.37 and post-test score was 130.75.The scores of food handlers’food safety practice for control group:pre-treatment score was 470 and post-treatment score was 646.For intervention group:pre-test score was 723 and post-test score was 1,056.The study concluded that training with demonstration techniques is an effective way of improving compliance with food safety guidelines.It has been understood that training helps in improving the performance of the employees while reducing the foodborne diseases and maintaining hygiene in the food.The study recommends every restaurant needs to provide regular trainings to the employees so that the restaurants can maintain hygiene and food safety practices.
基金supported by the Natural Science Foundation of Shandong Province(Grant No.:ZR2020QC250)China Agriculture Research System(Grant No.:CARS-38)+1 种基金Modern Agricultural Technology Industry System of Shandong Province(Grant No.:SDAIT10-10)Key Technology Research and Development Program of Shandong(Grant Nos.:2021CXGC010809 and 2021TZXD012).
文摘Ensuring food safety is paramount worldwide.Developing effective detection methods to ensure food safety can be challenging owing to trace hazards,long detection time,and resource-poor sites,in addition to the matrix effects of food.Personal glucose meter(PGM),a classic point-of-care testing device,possesses unique application advantages,demonstrating promise in food safety.Currently,many studies have used PGM-based biosensors and signal amplification technologies to achieve sensitive and specific detection of food hazards.Signal amplification technologies have the potential to greatly improve the analytical performance and integration of PGMs with biosensors,which is crucial for solving the challenges associated with the use of PGMs for food safety analysis.This review introduces the basic detection principle of a PGM-based sensing strategy,which consists of three key factors:target recognition,signal transduction,and signal output.Representative studies of existing PGM-based sensing strategies combined with various signal amplification technologies(nanomaterial-loaded multienzyme labeling,nucleic acid reaction,DNAzyme catalysis,responsive nanomaterial encapsulation,and others)in the field of food safety detection are reviewed.Future perspectives and potential opportunities and challenges associated with PGMs in the field of food safety are discussed.Despite the need for complex sample preparation and the lack of standardization in the field,using PGMs in combination with signal amplification technology shows promise as a rapid and cost-effective method for food safety hazard analysis.
基金Peking University Shenzhen Graduate School, ChinaPeking University School of Transnational Law, China
文摘Established within the framework of the World Trade Organization （WTO）, the Trade Policy Review Mechanism （TPRM） reviews periodically the trade policies of all WTO Members. The review includes many aspects of food safety regulation. China＇s trade policy is reviewed every two years. This paper analyses in detail the reviews of China＇s trade policy in 2006, 2008, 2010, 2012 and 2014. It focuses in particular on food safety laws and types of standards, alignment of domestic standards with international standards, the role of different domestic institutions, transparency and notification of food safety measures under the WTO agreements on Sanitary and Phytosanitary Measures （SPS） and on Technical Barriers to Trade （TBTAgreement）, import and export, and geographical indications （GIs）. It concludes that the WTO TPRM can contribute, within its mandate, to reform of Chinese food safety laws and improvement of food safety in China. it notes that China has already undertaken substantial reforms of its system for regulating food safety. It recommends that China should continue to participate actively in the TPRM, follow its own path with regard to alignment and learn selectively from other WTO Members.
文摘Food safety, nutrition, health and wellbeing are inextricably linked. This study investigated the environmental, awareness and practices amongst both food vendors and consumers in and around Freetown the capital of Sierra Leone. The population of the area has vastly out-grown the infrastructure laid down before and since independence. De-centralization of authority to local councils as recommended post-war has only been partial. The role of local versus central government in the planning and maintenance of water, sanitation and market-infrastructure and related policies was explored. This is a qualitative study that used semi-structured interviews with vendors, consumers and 29 key informants. Amongst an estimated population of 5386 actors in food services a sample size of 309 vendors, consumers in and around the 12 busiest market hubs in Western Area Urban and Rural Districts were sampled. Most of the respondents described “food safety” as “good-to-eat, well taken care-off, and free from germs”. The respondents cited that main causes to unsafe food are poor hygienic practices: 38%, contamination by flies: 28%, uncovered food/ improper handling/poor personal hygiene: 21%, and environmental factors, such as improper refuse disposal: 11%. Respondents expressed that consuming unsafe foods can lead to diarrhoea: 34%, food poisoning: 24%, vomiting: 17%, stomach ache/pain: 16%, or typhoid: 9%. Various measures to improve food safety were cited as hand washing: 60%, cleaning surroundings: 57%, covering food: 56%, washing utensils: 52%, covering hair: 42% and using a face mask: 32%. However almost 76% of food vendors interviewed were trading near gutters, where muddy/dirty water settled, with slippery floors, discarded plastic waste, flies and inadequate water, sanitation, and/or storage facilities. None of the food vendors had had any formal training on food safety. Despite progress recently made in solid and liquid waste management during the “Transform Freetown” agenda much more improvement in infrastructure and behaviour change is required. Similarly, despite improvements in formal market facilities the pattern of informal street trading remains the most prevalent especially for the poor. The link between “safe food” and good health was only partially understood, whilst the widespread application of recommended practices to reduce risks was lacking due in part to inadequate infrastructure. As the importance of food safety becomes better understood by administrators and the public the investments required in infrastructure and social and behavioural change will contribute towards a healthier environment and outcomes.
文摘Background: University students who visit off-campus university cafeterias during their academic life may lack some basic food safety knowledge. Study Aim: To evaluate university students’ basic knowledge of food safety in off-campus cafeterias. To explore whether the knowledge reported was influenced by the students’ educational backgrounds. Objects and Methods: Students from three different universities in Saudi Arabia were included. University A represented medical majors, University B represented a mix of both majors medical and non-medical, and University C represented only non-medical majors. Data Collection: An electronic questionnaire was circulated among 500 university students to evaluate their knowledge of food safety. The questionnaire had three main sections covering the cafeteria’s location as a food serving area, staff hygiene skills, and food preparation standards. The 5-point Likert scale consists of the following points: yes, maybe, no, it does not matter, I do not know. Only a “yes” answer indicated a positive response and proper awareness of the subject. Results: A total of 408 students participated, and the results showed significant differences in student knowledge between the three universities. In fact, University A’s students had better overall knowledge than University C’s students (0.001 < P). However, there was no significant difference between University A’s and University B’s students. The positive responses for the first part of the questionnaire which focused on off-campus cafeteria location, for 18 statements were from 26% to 90.4%. The positive responses for the second part of the questionnaire that focused on staff skills, for 8 statements were from 54.4% to 87.3%. Finally, the positive responses for the third part of the questionnaire which focused on food preparation, for 9 statements were 54.4% to 87.3%. Conclusion: Based on the overall comparison among universities, University A’s students have more knowledge in food safety in comparison to University C’s. University B’s students showed no significant difference with the latter two universities. The overall results suggest that students’ educational backgrounds can contribute effectively to the general knowledge of food safety.
文摘With the development of economy,people's living standards are constantly improving,and the requirements for food safety are getting higher and higher.The Food Safety Law stipulates that enterprises should implement the main responsibility of food safety,and the investigation and improvement of food safety hazards plays an important role in improving the food safety management level of enterprises and reducing food safety risks.This paper combines the innovative thinking mode of six thinking hats with food safety,discusses the application mode of six thinking hats in food safety investigation and improvement,and hopes to improve food safety level through this way.
文摘The current situation of grain production in Huizhou City was analyzed firstly,and then the existing problems and challenges of grain safety production were pointed out,such as increases in the pressure to ensure grain safety production and the difficulty of stable development of grain production.Finally,several countermeasures and suggestions for the stable development of grain production were put forward.
文摘Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demography, knowledge, practices, infrastructure, compliance and recommendation for a policymaking framework. Using the Lemeshows’ sample size formula, 473 vendors from formal (restaurants) and informal (cookri-baffa/table top) sites were interviewed and observed. We found from discussions that respondents had a good understanding on how to keep food safe. However, observed practices were poor 93% handled food with their bare hands, 83% did not cover their hair, and 76% did not wear an apron whilst handling, preparing or serving food, 61% did not keep their finger nails clean or short and 57% did not wash their hand before preparing or serving food. Over half (51%) had access to a toilet but 32% reported their use required payment and emphasized their poor condition/inadequate management. Nearly half (47%) of the vending sites did not have a handwashing facility, with soap and water available. Only 7% reported having any authority oversight of food safety. Food safety and hygiene practices in most cookri shops and restaurants was ‘poor’ with very limited surveillance system in place by competent authorities for compliance of food operators. Hand washing, clean surroundings, and covered food were the most common and emphasized practices to mitigate the risks associated with unsafe food.
文摘The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.
文摘With the research on and development of Genetically Modified Food （GMF）, people＇s attitude toward GMF may fall into two divergent categories, typical- ly represented by the United States（US） and the European Union（EU）, respectively. The former follows a ＂sound science principle＂ and firmly objects to the precautionary principle, namely a permissive policy of positive support of and voluntary labelling on GMF; while the latter adopts a cautiously precautionary principle, requiring mandatory labelling and traceability. From the standpoint of regulatory principles, together with corresponding supervisory measures and relevant provisions, this paper compared the execution of directives and provisions on GMF from the initial policies enacted by the US and EU to current situation combined with the track and analysis of latest polic ies issued.
文摘With the continuous improvement of living standards, there is an increasingly concerned about food quality and safety issues. Especially in recent years,food safety incidents, breaking out frequently, have become the focus of people＇s attention, putting forward new demands on the regulation of food safety. This paper reviewed the Food Safety Supervision in China from food safety supervision mode,regulatory system defects and circulation supervision system, and also proposed the future research trends of food safety regulations for the wholesale market of Chinese agricultural products.
基金supported by the National Natural Science Foundation of China (71333013)the National Key Program on Genetically Modified New Varieties of China (2011ZX08015-002A)the Templeton Foundation (through Rutgers University, USA)
文摘The debate about the safety of genetically modified （GM） food has attracted public attention in concurrence with the rapid development of agricultural biotechnology. This paper examines the consumers＇ perceptions on the safety of GM food in China. Based on a unique survey dataset, this study shows that consumers in urban China have significantly changed their perceptions on GM food safety. The percentage of consumers who perceived such food as unsafe for consumption increased by more than 30% in the 2002-2012 period. Approximately half of the consumers did not have an opinion on this issue. Major shifts have been occurred after 2010, likely because of the increasing influence of negative media reports on GM technology in recent years. Several individual and household＇s characteristics are shown to significantly affect consumers＇ perceptions on GM food safety, such as gender, education, food allergy experience and resident city size. The paper concludes with policy implications.
基金the Sino-US Joint Research Center for Food Safety for special fund (A200021501)Start-up Funds (Z111021403) for Talents in Northwest A&F University, China
文摘Pesticides have been an essential part of agriculture to protect crops and livestock from pest infestations and yield reduction for many decades. Despite their usefulness, pesticides could pose potential risks to food safety and the environment as well as human health. This paper reviews the positive benefits of agricultural pesticide use as well as some potential negative impacts on the environment and food safety. In addition, using the case of California, we discuss the need for both residue monitoring and effective pest management to promote food safety. Twenty years＇ pesticide residue data from California＇s pesticide residue monitoring program were analyzed. Results showed that more than 95% of food samples were in compliance with US pesticide residue standards （tolerances）. However, certain commodities from certain sources had high percentages of residues above tolerance levels. Even when residues above tolerance levels were detected, most were at levels well below 1 mg kg^-1, and most posed negligible acute health risk. However, a few detected residues had the potential to cause health effects. Therefore, establishing an effective food residue monitoring program is important to ensure food quality throughout the marketplace.
文摘This paper expounds the practical necessity of constructing diversified rural food safety supervision system as follows: it is the necessary requirements of guaranteeing people's health and life safety; it is an important component of governmental function of social management and the logical extension of administrative responsibilities; it is the basis of maintaining order of rural society and constructing harmonious society. The main problems existing in the supervision of rural food safety are analyzed as follows: first, the legislative work of rural food safety lags behind to some extent; second, the supervision of governmental departments on rural food safety is insufficient; third, the industrial supervision mechanism of rural food security is not perfect; fourth, the role of rural social organizations in supervising food safety is limited; fifth, the farmers' awareness of food safety supervision is not strong. Based on these problems, the targeted strategies of constructing diversified rural food safety supervision system are put forward as follows: accelerate the legislation of rural food safety, and ensure that there are laws to go by; give play to the dominant role of government, and strengthen administrative supervision on rural food safety; perfect industrial convention of rural food safety, and improve industrial supervision mechanism; actively support the fostering of social organizations, and give play to the role of supervision of organizations; cultivate correct concept of rights and obligations of farmers, and form awareness of food safety supervision.
基金supported by the US National Science Foundation (0912174)
文摘This study provides an economics assessment of various food safety measures in China. A choice experiment approach is used to elicit Chinese consumer preferences for various food safety attributes using data from a 2008 urban consumer survey. An alternative welfare calculation is used to model aggregate market impacts of select food safety measures. Our results show that the largest welfare gains are found in the current government-run certiifcation program. The implementation of a third-party certiifcation system, a traceability network and a product label would generate signiifcant value and would help reduce current system inefifciencies in China. This study builds on previous research and provides an alternative approach for calculating consumer valuation of safety and quality attributes that can be used to estimate aggregate economic and welfare impacts.
文摘There is much current interest worldwide in food safety. This results in large part from well publicized outbreaks due to foodborne pathogens, chemical food safety related to pesticides, and from persistent organic pollutants and other synthetic contaminants. Additionally, the melamine adulteration issue,
基金Supported by the National Key Research and Development Program of China(2016YFD0501208)the Social Development Program of Yangzhou(YZ2016058)+1 种基金the National Major Project for Agro-product Quality&Safety Risk Assessment(GJFP2017007)the Project for the Construction of Science and Technology Service Platform for Poultry Quality and Safety of Yangzhou(yz2015162)~~
文摘The prevalence of antibiotic susceptibility and disinfectant resistance in bacterial pathogens causes a serious problem not only to food safety but also to public health, which directly or indirectly leads to treatment and disinfection failures. In this review, multidrug resistance, the mechanism of disinfectant resistance, the methods for detecting disinfectant resistance and the cross-resistance between an- tibiotics and disinfectants are summarized. More efforts should be devoted to explor- ing the professional guidance of using antibiotics and disinfectants, and to develop- ing the comprehensive detection with genetic and molecular methods is highly ex- pected.
文摘1. IntroductionThere have been a number of serious incidents of compro- mised food safety in China in recent years. To list a few, these include： a Salmonella outbreak, the use of horse- meat in burgers, the illegal use of phthalates as a clouding agent, the contamination of formula milk by melamine, the meat scandal of Shanghai Husi Food Company which sold reprocessed stale meat to many fast food chains includ- ing McDonald＇s, Burger King, and KFC across theworld,
文摘Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the teaching methods of physical chemistry experiment course of food quality and safety major were explored and practiced,aiming to arouse students enthusiasm for experiments and cultivate their ability of independent learning,comprehensive thinking and independent problem solving.
