Food Safety and Innovative Food Packaging

2005 ◽  
pp. 411-423
Author(s):  
Michael L. Rooney
Keyword(s):  
Food Safety ◽  
Food Packaging

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

Study on Food Safety and Green Food Packaging

2012 ◽  
Vol 550-553 ◽  
pp. 1915-1918
Author(s):  
Lin Lin Shang ◽  
Wei Feng
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Food Packaging ◽  
Packaging Materials ◽  
Safety Hazards ◽  
Safety Problem ◽  
Green Food ◽  
Potential Safety ◽  
Safe Food

Safe food packaging is of great significance in solving food safety problem, which can ensure the quality of the food. At the same time protecting the environment should be taken into consideration, and therefore sound food packaging is not only safe to human health but also green to the environment. In this paper potential safety hazards in food packaging materials and how to develop green food packaging are discussed at length.

scholarly journals Food Safety and Employee Health Implications of COVID-19

2021 ◽  
Author(s):  
Aljosa Trmcic ◽  
Elizabeth Demmings ◽  
Kalmia Kniel ◽  
Martin Wiedmann ◽  
Samuel David Alcaine
Keyword(s):  
Food Safety ◽  
Food Supply ◽  
Food Industry ◽  
Food Packaging ◽  
Control Strategies ◽  
Epidemiological Data ◽  
Control Culture ◽  
Safety Risks ◽  
The Face ◽  
Effective Program

The COVID-19 pandemic has greatly impacted the US food supply and consumer behavior. Food production and processing are being disrupted as illnesses, proactive quarantines, and government-mandated movement restrictions cause labor shortages. In this environment, the food industry has been required to adopt new, additional practices to minimize the risk of COVID-19 cases and outbreaks among its workforce. Successfully overcoming these challenges requires a comprehensive approach that addresses COVID-19 transmission both within and outside the facility; possible interventions include strategies to (i) vaccinate employees, (ii) assure that employees practice social distancing, (iii) assure that employees wear face coverings, (iv) screen employees for COVID-19 (v) assure that employees practice frequent handwashing and avoid touching their faces, (vi) clean frequently touched surfaces, and (vii) assure proper ventilation. Compliance with these control strategies needs to be verified and an overall “COVID-19 control culture” needs to be established to facilitate an effective program. Despite some public misperceptions about SARS-CoV-2 presence on foods or food packaging representing a public health risk, it is important to note that both the virus’ biology and epidemiological data clearly support a negligible risk of COVID-19 transmission through food and food packing. However, COVID-19 pandemic related supply chain and workforce disruptions, as well as the shift in resources to protect food industry employees from COVID-19 may increase the actual food safety risks. The goal of this paper is to review the COVID-19 mitigation practices adopted by the food industry, and the potential impact of these practices and COVID-19 related disruptions on the industry’s food safety mission. A review of these impacts is necessary to ensure that the food industry is prepared to maintain a safe and nutritious food supply in the face of future global disruptions.

scholarly journals A comprehensive risk pathway of the qualitative likelihood of human exposure to SARS-CoV-2 from the food chain

2021 ◽  
Author(s):  
Annie Locas ◽  
Julie Brassard ◽  
Megan Rose-Martel ◽  
Dominic Lambert ◽  
Alyssa Green ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Food Packaging ◽  
Scientific Evidence ◽  
Food Contamination ◽  
High Stakes ◽  
Risk Pathway ◽  
Hygiene Practices ◽  
Relevant Evidence ◽  
The Impact

A group of experts from all Canadian federal food safety partners was formed to monitor the potential issues relating to SARS-CoV-2 food contamination, to gather and consider all of the relevant evidence and to determine the impact for Canadian food safety. A comprehensive risk pathway was generated to consider the likelihood of a SARS-CoV-2 contamination event at any of the relevant steps of the food processing and handling chain, and potential for exposure and transmission of the virus to the consumer. The scientific evidence was reviewed and assessed for each event in the pathway, taking into consideration relevant elements that could increase or mitigate the risk of contamination. The advantage of having an event-wise contextualization of the SARS-CoV-2 transmission pathway through the food chain, is that it provides a systematic and consistent approach to evaluate any new data and communicate its importance and impact. The pathway also increases the objectivity and consistency of the assessment in a rapidly evolving and high-stakes situation.   Based on our review and analysis, there is currently no comprehensive epidemiological evidence of confirmed cases of SARS-CoV-2, or its variants, causing COVID-19 from transmission through food or food packaging. Considering the remote possibility of exposure through food, the likelihood of exposure by ingestion or contact with mucosa is considered negligible to very low and good hygiene practices during food preparation should continue to be followed.

scholarly journals Food allergy, safety and analytics

2012 ◽  
pp. 323-326
Author(s):  
Sándor Tömösközi ◽  
Lívia Hajas ◽  
Tamás Langó ◽  
Kitti Török ◽  
Zsuzsanna Bugyi
Keyword(s):  
Food Allergy ◽  
Food Safety ◽  
Hypersensitivity Reaction ◽  
Food Analysis ◽  
Analytical Methods ◽  
Food Packaging ◽  
Social Economic ◽  
Health Food ◽  
Economic Problems ◽  
Naturally Occurring

The food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods or components of food. In the interest of the patients’ health 14 allergenic components must be labeled on the food packaging. To meet the requirement of regulation reliable and valid analytical methods are necessary which for the most allergenic foods are not available.

Knowledge, Attitude, and Practice (KAP) of Polystyrene Food Packaging Usage Among Food Operators

2022 ◽  
pp. 100-122
Author(s):  
Ungku Fatimah Ungku Zainal Abidin ◽  
Maimunah Sanny ◽  
Nur Hanani Zainal Abedin
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Public Awareness ◽  
Daily Basis ◽  
Health Impacts ◽  
Safety Issues ◽  
Attitude And Practice ◽  
Level Of Knowledge ◽  
Knowledge And Attitude ◽  
Knowledge Attitude And Practice

Polystyrene is commonly used on a daily basis for the packaging of takeaways as if people assume that it is safe. Although studies show the migration of styrene into food could cause adverse health impacts such as cancer, neurotoxicity, and hormone-related problems, less is known about public awareness of its risk. This chapter presents a study conducted to assess the level of knowledge, attitude, and practice (KAP) of polystyrene food packaging usage among food operators (i.e., hawkers, restaurants, and night market). Data were collected using self-administered to survey 115 food operators. Results show that the food operators have a moderate knowledge and attitude in polystyrene usage. Their practice in polystyrene usage is still poor. Food operators from restaurants had the highest level of KAP compared to hawker and night markets. The finding could provide some guides in developing interventions to educate food operators about food safety issues related to polystyrene.

Study on Nano-SiO2 Used to Improve the Property of Ink

2011 ◽  
Vol 380 ◽  
pp. 56-59
Author(s):  
Wen Tao Huang ◽  
Guang Xue Chen ◽  
Bao Ling Tang ◽  
Ming Guang Yu
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Sodium Silicate Solution ◽  
Amorphous Powder ◽  
Wave Dispersion ◽  
Silicate Solution ◽  
Chemical Precipitation ◽  
Precipitation Method ◽  
Water Based ◽  
Aging Property

The ink used in food packaging is facing great challenge with the increasing of food safety requirements. In this paper, a kind of nano-SiO2 water-based ink was studied which combined the anti-UV & anti-bacterial characteristics of nano-SiO2 with the advantage of non-polluting water-based ink. Nano-SiO2 was prepared by the chemical precipitation method and characterized by XRD and Malvern zetasizer Nano-ZS. Sodium silicate solution and NH4CI solution were used as the reagent. The experimental results showed that the average size of nano-SiO2 was less than 100nm, and it was a kind of amorphous powder. The homemade powder of nano-SiO2¬, water-based ink and dispersant PVP were mixed using Ultra–wave dispersion, and the anti-UV & anti-bacterial water-based ink could be prepared. The UV absorption experiment of this ink shows that the absorption rate was nearly 100%, and the anti-Escherichia.coli(anti-E.coli) experiment showed that the anti-bacterium rate could reach 90%. This study has good application prospect in anti-aging property of ink and the area of food safety packaging.

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