Biosensing based on upconversion nanoparticles for food quality and safety applications

The Analyst ◽  
2021 ◽  
Vol 146 (1) ◽  
pp. 13-32
Author(s):  
Riikka Peltomaa ◽  
Elena Benito-Peña ◽  
Hans H. Gorris ◽  
María C. Moreno-Bondi
Keyword(s):  
Optical Properties ◽  
Food Safety ◽  
Food Quality ◽  
Optical Detection ◽  
Quality Monitoring ◽  
Upconversion Nanoparticles ◽  
Quality And Safety ◽  
Food Quality And Safety ◽  
Safety Applications ◽  
Food Safety And Quality

The unique optical properties of UCNPs, in particular the ability for background-free optical detection, bestow great potential for food safety and quality monitoring.

The MycoGlobe project: a European Union funded successful experiment in enhancing cooperation and coordination amongst mycotoxin researchers worldwide

2008 ◽  
Vol 1 (4) ◽  
pp. 493-500
Author(s):  
D. Bhatnagar ◽  
G. Perrone ◽  
A. Visconti
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Research Policy ◽  
Public Awareness ◽  
Quality And Safety ◽  
The European Union ◽  
Toxigenic Fungi ◽  
Wide Range ◽  
Food Quality And Safety

In 2004, the European Commission approved the specific support action 'Integration of Mycotoxin and Toxigenic Fungi Research for Food Safety in the Global System' (MycoGlobe, contract FOOD-CT-2004-007174) within the Sixth Framework Programme, Food Quality and Safety. The aim of the MycoGlobe project (http://mycoglobe.ispa.cnr.it) was to implement the outcomes of a wide range of European research projects in the area of mycotoxins and toxigenic fungi by supporting, stimulating and facilitating cooperation between countries in the European Union and other countries that have bilateral scientific and technological cooperation agreement with the European Union (such as USA, Australia and South America). Through a series of conferences and interactions between scientists worldwide, MycoGlobe was a very successful project. The scientific significance of the MycoGlobe project consisted in the spread of knowledge of advanced research tools in genomics and sophisticated and rapid detection systems for mycotoxins and toxigenic fungi; and evaluation of research policy and procedures to achieve best practice for enhancement of food quality and safety by elimination of mycotoxins and toxigenic fungi from commodities. The socio-economic significance of the project was the setting up of a global collaborative network for research and technology transfer in the field of mycotoxins and toxigenic fungi, particularly for the benefit of the developing countries. A relevant outcome of the project was also the launching of the International Society for Mycotoxicology (http://www.mycotoxsociety. org) to promote research on mycotoxins and toxigenic fungi, thereby leading to prevention and reduction in exposure to mycotoxins, enhanced food safety and a greater public awareness of this area.

Analysis of Cause for China's Food Safety Problem Based on Profit Distribution Structure in Supply Chain

2010 ◽  
Vol 44-47 ◽  
pp. 591-595
Author(s):  
Guang Ji Tong ◽  
Li Qin
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Adverse Selection ◽  
Food Quality ◽  
Research Result ◽  
Quality And Safety ◽  
Profit Distribution ◽  
Sector Model ◽  
Food Quality And Safety ◽  
Food Manufacturer

On the discussion of food safety, the majority of China's scholars believe that the food manufacturer should responsible for its inferior products. The food manufacturer should be punished by government more than that of wholesaler and retailer. But the punishment produces less effect on the food manufacturer’s adverse selection. This paper establishes a three-sector model, and analyzes empirically the distribution of benefits among food manufacturer, wholesaler and retailer. The research result shows that the unreasonable distribution of benefits resulting in manufacturer’s adverse selection on food safety in supply chain. Therefore, in order to improve the governance of food quality and safety, government should concern about the distribution of benefits among food manufacturer, wholesaler and retailer in supply chain. Based on the above analysis, this paper puts forward some corresponding recommendations.

scholarly journals Impact of Biogenic Amines on Food Quality and Safety

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 62 ◽  
Author(s):  
Claudia Ruiz-Capillas ◽  
Ana Herrero
Keyword(s):  
Food Safety ◽  
Biogenic Amines ◽  
Food Quality ◽  
Food Poisoning ◽  
Raw Material ◽  
Health Concern ◽  
Quality And Safety ◽  
Toxicological Effects ◽  
Wide Range ◽  
Food Quality And Safety

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

scholarly journals Study on the risk evaluation model of catering O2O food quality and safety

2019 ◽  
Vol 78 ◽  
pp. 02013
Author(s):  
Dong-Ping Tang ◽  
Saddam Fuad Hussein Al Qadami ◽  
Xue-Min Wang ◽  
Cui-Ying Cai
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Quality ◽  
Evaluation Method ◽  
Evaluation Model ◽  
Fuzzy Comprehensive Evaluation ◽  
Assessment System ◽  
Quality And Safety ◽  
Operational Mode ◽  
Food Quality And Safety

The purpose of this paper is to analyze the risk points that may lead to food safety in the operation and development of catering O2O supply chain. Based on the operational mode of catering O2O supply chain, the system risk factors were identified by theoretical and literature analysis. Also, the expert Delphi method was used to put forward a comparatively perfect food quality and safety risk assessment system in catering O2O industry, and an evaluation model was constructed based on the fuzzy comprehensive evaluation method of analytic hierarchy process (AHP) to provide a reference for the development of food safety management of the catering O2O industry.

Food Safety Audits

2022 ◽  
pp. 1-25
Author(s):  
Ruby Siwach
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Quality ◽  
International Standards ◽  
Future Trends ◽  
Quality And Safety ◽  
Food Borne ◽  
Food Quality And Safety ◽  
Home Deliveries ◽  
Eating Out

Food safety has gained global attention due to rising issues of food-borne illnesses, adulteration, and increased consumer awareness about food safety worldwide. It is a challenge for the governments and the food industry itself to maintain food safety throughout the food and supply chain. There are several systems and processes adopted by various countries to ensure food safety, and the food safety audits are one of the indispensable tools to achieve the goals of food quality and safety. Rising trends of consuming processed foods, eating out in restaurants and cafes, home deliveries of food from outside worldwide have made the auditing process very essential to ensure that the food products are being manufactured, stored, and sold in compliance with national and international standards. This chapter aims at providing an overview of the food audit processes, scope, importance, challenges, and future trends.

scholarly journals The Importance of Consumers’ Knowledge About Food Quality, Labeling and Safety in Food Choice

2013 ◽  
Vol 2 (5) ◽  
pp. 57 ◽  
Author(s):  
Slavica Grujic ◽  
Radoslav Grujic ◽  
Dorde Petrovic ◽  
Jelena Gajic
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Food Choice ◽  
Food Preference ◽  
The Other ◽  
Individual Experience ◽  
Quality And Safety ◽  
Food Purchasing ◽  
Food Quality And Safety ◽  
And Gender

<p>With the aim to investigate existence of difference between responses of selected groups of young consumers representatives toward information associated with knowledge about food quality, labeling, safety and conditions of the product use, the results of survey were analyzed crossing the groups of consumers regarding: (1) education and (2) gender, with the other variables: (i) information related to food quality, labeling and food safety; (ii) information related to food safety; (iii) information associated with individual experience in food purchasing, preparing and consuming. The questionnaire offered answers with three grade of importance. Our research showed that groups of students formed on the basis of their education and gender, in our survey considered as representatives of young adults, had different interest for selected set of information included in the statements connected with food quality, safety and food choice. The results showed that there is a need for better informing and education of consumers about food quality and safety, labels and labeling, and how to use and interpret labels content. The results of research represent a qualitative set of information related to the food preference, which could be useful for creation and development guidelines for consumers’ better informing and education.</p>

Construction of the Food Safety System Based on the Internet Monitoring System

2011 ◽  
Vol 183-185 ◽  
pp. 1322-1326
Author(s):  
Dong Mei Han
Keyword(s):  
Food Safety ◽  
Monitoring System ◽  
Food Quality ◽  
Safety Management ◽  
Safety Information ◽  
Safety System ◽  
The Internet ◽  
Quality And Safety ◽  
Bar Code ◽  
Food Quality And Safety

The article analyzes the situation of the food quality and safety system and comes to the key to strengthen a food quality and safety management, which Is to enhance transparency of the food quality and safety information and build a system of retrospective responsibility for quality. It proposes designs base on the internet and network bar code monitoring system of food quality and safety and establishment of database of all possible queries, etc.

scholarly journals Study on Food Quality and Safety Management Based on Hotel Management

2017 ◽  
Vol 21 (2) ◽  
pp. 91-96
Author(s):  
Zengye Shi
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Management System ◽  
Safety Management ◽  
Control Point ◽  
Pass Rate ◽  
Hotel Management ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Food Quality And Safety

AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.

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