Radioactive Contamination Countermeasures, Food Inspection Systems, and the Issue of Reputational Damage in the Early Stages of the Nuclear Disaster in Fukushima Prefecture

This paper overviews the achievements and challenges of radioactive contamination countermeasures, food inspection systems, and reputational damage to agricultural products in Fukushima Prefecture during the early stages of the Great East Japan Earthquake and nuclear disaster. It outlines the effectiveness of early countermeasures such as absorption control measures and soil decontamination, and observes how efforts aimed at revitalizing afflicted areas were initiated and advanced primarily through the leadership of residents and agricultural producers. Furthermore, it examines food inspection systems such as the “all-bag-all-volume” testing system for rice that was implemented in Fukushima, and suggests that a failure to extend such countermeasures to outside of Fukushima Prefecture was a contributing factor to the ongoing issue of reputational damage and consumer reluctance to purchase products from the area. Lastly, the paper categorizes early consumer trends in four groups based on differing perceptions of risk and safety, and concludes that dealing with reputational damage should entail creating maps of radioactive material distribution, and also building a rational inspection system that allows consumers to objectively identify the safety of agricultural products.

Food Service Inspection Capacity: Needs Assessment in a Philippine Local Government Unit

Applying scientific evidence through risk analysis is an important orientation for the international frameworks that have informed the Philippines’ current food-safety legislation. When implementing this legislation, local government units (LGUs) in the Philippines deal with manifold critical responsibilities using various product-based inspection procedures. This qualitative study was conducted at the end of 2017 with a focus on exploring one LGU’s food service inspection practices. The twofold aim was to find needs in the current food inspection capacity, and to illuminate how risk-based legislation is enacted among LGUs in the Philippines. Taking a discursive approach to help explain and describe the LGU’s practices and needs, the methods included an analysis of administrative documents, focus-group discussions, and observational research. This study explains the LGU’s role in carrying out food agencies’ national responsibilities; it also describes how, if adequate resources were available, new roles could exist for food safety officers and food inspectors. In conclusion, fulfilling the LGU’s needs with respect to national and regional standards would require implementation of a risk-based approach for food inspection.

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg−1. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.