Managing Food Safety Risks in Farmed Fish and Shellfish

Comparison of whole genome sequences of three Bacillus cereus strains reveals the food safety risks of Apostichopus japonicus in China

Aquaculture Reports ◽

10.1016/j.aqrep.2021.100649 ◽

2021 ◽

Vol 20 ◽

pp. 100649

Author(s):

Xiaoran Zhao ◽

Ruijun Li ◽

Huifeng Dang ◽

Luo Wang ◽

Songzhe Fu ◽

...

Keyword(s):

Food Safety ◽

Bacillus Cereus ◽

Apostichopus Japonicus ◽

Whole Genome ◽

Genome Sequences ◽

Safety Risks

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Processing Mixed Mesopelagic Biomass from the North-East Atlantic into Aquafeed Resources; Implication for Food Safety

Foods ◽

10.3390/foods10061265 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1265

Author(s):

Marc H. G. Berntssen ◽

Lars Thoresen ◽

Sissel Albrektsen ◽

Eduardo Grimaldo ◽

Leif Grimsmo ◽

...

Keyword(s):

Food Safety ◽

Transfer Model ◽

Farmed Fish ◽

Fluoride Level ◽

North East ◽

The North ◽

Variable Species ◽

Feed Safety ◽

Global Population ◽

Aquafeed Ingredients

Aquaculture produces most of the world’s seafood and is a valuable food source for an increasing global population. Low trophic mesopelagic biomasses have the potential to sustainably supplement aquafeed demands for increased seafood production. The present study is a theoretical whole-chain feed and food safety assessment on ingredients from mesopelagic biomass and the resulting farmed fish fed these ingredients, based on analysis of processed mesopelagic biomass. Earlier theoretical estimations have indicated that several undesirable compounds (e.g., dioxins and metals and fluoride) would exceed the legal maximum levels for feed and food safety. Our measurements on processed mesopelagic biomasses show that only fluoride exceeds legal feed safety limits. Due to high levels of fluoride in crustaceans, their catch proportion will dictate the fluoride level in the whole biomass and can be highly variable. Processing factors are established that can be used to estimate the levels of undesirables in mesopelagic aquafeed ingredients from highly variable species biomass catches. Levels of most the studied undesirables (dioxins, PCBs, organochlorine pesticides, brominated flame retardant, metals, metalloids) were generally low compared to aquafeed ingredients based on pelagic fish. Using a feed-to-fillet aquaculture transfer model, the use of mesopelagic processed aquafeed ingredients was estimated to reduce the level of dioxins and PCBs by ~30% in farmed seafood such as Atlantic salmon.

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Improving the quality and safety of dairy products by implementing a management system

Economy of agricultural and processing enterprises ◽

10.31442/0235-2494-2021-0-12-28-31 ◽

2021 ◽

pp. 28-31

Author(s):

Natalia A. Jurk ◽

Keyword(s):

Food Safety ◽

Management System ◽

Safety Management ◽

Quality Management System ◽

Raw Materials ◽

Developed Countries ◽

Control Points ◽

Quality And Safety ◽

Critical Control Points ◽

Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

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Retail Food Safety Risks for Populations of Different Races, Ethnicities, and Income Levels

Retail Food Safety ◽

10.1007/978-1-4939-1550-7_11 ◽

2014 ◽

pp. 177-190

Author(s):

Jennifer J. Quinlan

Keyword(s):

Food Safety ◽

Income Levels ◽

Safety Risks ◽

Retail Food

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Food Safety and Employee Health Implications of COVID-19

Journal of Food Protection ◽

10.4315/jfp-21-201 ◽

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.

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