Download or read book Reports on Food Safety 2005 written by Peter Brandt and published by Springer Science & Business Media. This book was released on 2007-06-18 with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food monitoring is a tool to recognize and avoid potential risks to consumers. While the state enforces food law primarily through suspicion and risk-based investigations, food monitoring is a system of repeated representative measurements and evaluations of undesirable substances and contaminants in foods. The food monitoring programme is a joint investigative programme by the German Federal Government and the federal state which is complementary to official food control as carried out by the state. This report provides the results of the analysis in 2005 of more than 5000 samples of 50 foods or food groups of domestic and foreign origin.

Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Reports on Food Safety 2005 written by Peter Brandt and published by Birkhäuser. This book was released on 2011-02-12 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food monitoring is a tool to recognize and avoid potential risks to consumers. While the state enforces food law primarily through suspicion and risk-based investigations, food monitoring is a system of repeated representative measurements and evaluations of undesirable substances and contaminants in foods. The food monitoring programme is a joint investigative programme by the German Federal Government and the federal state which is complementary to official food control as carried out by the state. This report provides the results of the analysis in 2005 of more than 5000 samples of 50 foods or food groups of domestic and foreign origin.

Download or read book Improving Food Safety Through a One Health Approach written by Institute of Medicine and published by National Academies Press. This book was released on 2012-09-10 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.

Download or read book Food Safety from a Consumer Perspective written by Harvey H. Hartman and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: - There is a broad range of other criteria used to judge food as "not safe to buy" when shopping that do not differ by wellness segments. These criteria, which seem to be universally used by most consumers include, but are not limited to: - Smell (of foods) - Expiration date - Condition of packaging - Color (of foods) - Bruises - Appearance and reputation of the store - While consumers are concerned about many food safety topics, and will typically refer to topics at categorical levels ("bacteria" and "disease" vs. E. coli), when surveyed about specific foodborne illnesses, consumers are increasingly concerned moving toward the core of wellness about Salmonella, E. coli, mad cow/BSE, mold, hepatitis and getting cancer from food. -In terms of concerns for food production techniques and ingredients, consumers are most concerned about the use of pesticides, growth hormones, antibiotics and artificial ingredients. Specific ingredients, such as fat, salt and nitrates/nitrites in foods are also of concern, but to a lesser extent then the previously cited food production issues. Core consumers exhibit much greater concern than mid-level and periphery consumers about all of these issues. Because this report examines survey results from 2004 and 2005, certain changes in perceptions about food safety occurred over time. These include: - All consumers expressed more concern in 2005 than in 2004 over various diseases, with core and mid-level consumers exhibiting increased concern for Salmonella, E. coli, mad cow disease and mold. - Among periphery wellness consumers, there was a marked increase in 2005 in concern over the safety of most fresh proteins including dairy, ground beef, seafood, poultry and beef "other than ground beef." This same phenomenon was seen among periphery wellness consumer concerns over fresh fruits and vegetables, where from 2004 to 2005 there was much greater concern for the safety of fresh juices, berries, fruit other than berries, and fresh root vegetables. While core and mid-level consumers remained very concerned about food safety with regard to these food categories during 2004 and 2005, the changes in concern for periphery consumers may reflect a propensity to be more heavily influenced by media than other wellness consumers. - In terms of where they feel in control of food safety, only core wellness consumers felt that they had less control over food safety when eating out and when shopping for food in 2005 vs. 2004: Part of the reason for core consumers attitudinally exhibiting a pronounced lack of control for food safety when dining out may have to do with higher than average standards and knowledge about what can determine the freshness or purity of a product. - With regard to controversial food production methods such as the use of antibiotics, pesticides, artificial ingredients, growth hormones, and nitrites and nitrates, core wellness consumers were more concerned about these issues in 2004 than 2005, while periphery wellness consumers became more concerned about these issues in 2005. These changes over time within wellness segments may reflect the impact of the media, and the likelihood that core consumers would be aware of food safety issues earlier than periphery consumers would. - Along with controversial food production methods, fat content is of concern as a food safety issue to all three wellness segments, and became more of a concern to core and periphery consumers in 2005 indicating that this topic has become a concern to consumers at both ends of the wellness spectrum. - In terms of how consumers use food safety criteria when choosing fast food restaurants, core and mid-level consumers showed the greatest concerns for various criteria such as cleanliness, appearance and perceptions of food handling in 2004 (as opposed to 2005), very likely reflecting heightened media reports on mad cow/BSE and E. coli and an association that is commonly made among consumers between "fast food" and ground beef hamburgers. Periphery wellness consumers were largely unchanged in terms of their levels of concern for the same food safety criteria when choosing fast food restaurants in 2004 and 2005, reflecting what is likely to be a greater overall acceptance and use of fast food and less of a concern for mad cow disease (periphery consumers were more concerned about E. coli, salmonella and mold in 2005 vs. 2004 while core and mid-level consumers were more concerned about salmonella, E. coli and mad cow/BSE in 2005).

Download or read book INFOSAN members guide written by and published by World Health Organization. This book was released on 2020-03-08 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new International Food Safety Authorities Network (INFOSAN) Members’ Guide has been developed taking a participatory approach and includes contributions from the INFOSAN Advisory Group and several members from around the world. The purpose of this document is to serve as a functional reference guide for members of INFOSAN. The guide is split into two parts covering both organizational and practical information about INFOSAN and member participation. The first part of the guide provides a general overview of the structure and functions of INFOSAN, network organisation, roles and responsibilities of the INFOSAN Secretariat, Advisory Group and members, as well as information about the INFOSAN Community Website. The second part provides details about the operational aspects around the communication of international food safety incidents. Sources of information are described along with guidance on the process for reporting food safety incidents to the INFOSAN Secretariat.

Download or read book Enhancing Food Safety written by National Research Council and published by National Academies Press. This book was released on 2010-11-04 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.

Download or read book Food Safety for the 21st Century written by Carol A. Wallace and published by John Wiley & Sons. This book was released on 2018-08-08 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: • Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system • Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain • Assists new and existing business to meet their food safety goals and responsibilities • Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.

Download or read book WHO global strategy for food safety 2022 2030 written by World Health Organization and published by World Health Organization. This book was released on 2022-09-16 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new WHO Global Strategy for Food Safety 2022-2030 was adopted by the Seventy-fifth World Health Assembly in 2022. The updated strategy addresses current and emerging challenges, incorporates new technologies and includes innovative approaches for strengthening food safety systems. The target audience includes policy-makers (national and subnational governments), technical authorities/agencies responsible for food safety, academia, food business operators (FBOs) and private sectors, consumers, civil societies, UN agencies and WHO staff. This new document was prepared with support from the Technical Advisory Group (TAG) on Food Safety: Safer food for better health. It reflects feedback received through consultation process with Member States and governmental institutions, United Nations agencies and other intergovernmental organizations, academia, NGOs, private sector entities, and individuals working in public health and food safety. The vision of the draft strategy is to ensure that all people, everywhere, consume safe and healthy food to reduce the burden of foodborne diseases. With five interlinked and mutually supportive strategic priorities, the draft strategy aims to build forward-looking, evidence-based, people-centred, and cost-effective food safety systems with coordinated governance and adequate infrastructures. This strategy contributes to the achievement of the SDGs and will be reviewed in 2030 when the world will reflect upon the progress made towards the SDGs.

Download or read book Food Safety Across the U S A 2005 written by United States. Food Safety and Inspection Service and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report of the expert meeting on food safety for seaweed Current status and future perspectives written by ?Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2022-09-30 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world production of marine macroalgae, or seaweed, has more than tripled since the turn of the millennium, increasing from 10.6 million tonnes in 2000 to 32.4 million tonnes in 2018. Increased cultivation and utilization of seaweed are expected to be important pillars of sustainable food security and a robust aquatic economy in the coming years. It is important, therefore, to consider the food safety implications of (increased) seaweed use for food. Many factors can affect the presence of hazards in seaweed, including: the type of seaweed, its physiology, the season in which it is produced, production waters, harvesting methods and processing. Several hazards such as heavy metals and marine biotoxins have been reported to be (potentially) associated with seaweed. However, legislation and guidance documents on the production and utilization of seaweed are generally still lacking. FAO and the World Health Organization (WHO) have therefore developed this report to identify food safety hazards (microbiological, chemical and physical) linked to the consumption of seaweed and aquatic plants. The present analysis could therefore provide a basis for undertaking further work in this area. Moreover, both FAO and WHO believe that there would be a value in developing relevant Codex guidance on this subject.

Download or read book Emerging Foodborne Pathogens written by Y Motarjemi and published by Woodhead Publishing. This book was released on 2006-05-30 with total page 657 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers. After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci. Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community. Discusses identification issues Looks at surveillance methods and the tracking of viruses Looks at individual pathogens in detail

Download or read book Food Safety Control in the Poultry Industry written by G.C. Mead and published by Elsevier. This book was released on 2005-08-08 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety

Download or read book Food Safety Theory and Practice written by Paul Knechtges and published by Jones & Bartlett Publishers. This book was released on 2012 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written for graduate students or college seniors, Food Safety: Theory and Practice emphasizes a comprehensive and multidisciplinary approach to food safety. It covers important topics related to the prevention of foodborne illnesses and diseases with a “farm-to-fork” perspective. Each chapter starts with a set of learning objectives for the student and ends with a list of important references and websites for further study and research. Scientific principles that underpin food safety are introduced, and terminology is explained to facilitate comprehension by the student. In keeping with current trends, risk analysis and food safety management are stressed throughout the textbook. The writing style is concise and to the point, and the book contains hundreds of references, figures, and tables. Extremely well organized, this book can serve as the primary text for a food safety course, or it can serve as a background text for more specialized courses in food safety. Key topics include: Risk and hazard analysis of goods - covers risk assessment and hazard analysis and critical control point (HACCP) evaluations of food safety. Safety management of the food supply - provides a farm-to-fork overview of food safety, emphasizing the risks associated with each step in the food supply. Food safety laws, regulations, enforcement, and responsibilities - describes the major provisions, relationship, and hierarchy of laws and guidelines designed to ensure a safe food supply. The pivotal role of food sanitation/safety inspectors - including the interpretation of standards, problem solving and decision making, education of the food handling staff, and participation in foodborne illness outbreak investigations.

Download or read book Advances in Microbial Food Safety written by J Sofos and published by Elsevier. This book was released on 2013-07-31 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety. Summarises new research, outbreaks of foodborne disease and changes to legislation in food microbiology research Examines past, present and future food safety management systems Provides updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species

Download or read book Addressing Foodborne Threats to Health written by Institute of Medicine and published by National Academies Press. This book was released on 2006-10-18 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: In December 2004, at a press conference called to announce his departure as Secretary of the Department of Health and Human Services (HHS), Tommy Thompson raised both concern and controversy when he remarked that he could not understand why the terrorists had not yet attacked our food supply "because it is so easy to do." Although to date the United States has been spared such a disaster, the many documented examples of unintentional outbreaks of foodborne disease-some of which have sickened hundreds of thousands of people, and killed hundreds-provide a grim basis for estimating the impact of deliberate food adulteration. Due to the wide variety of potential chemical and biological agents that could be introduced at many vulnerable points along the food supply continuum, contaminating food is considered an especially simple, yet effective, means to threaten large populations. To explore the nature and extent of such threats, possibilities for reducing their impact, and obstacles to this goal, the Forum on Microbial Threats of the Institute of Medicine (IOM) convened the workshop Foodborne Threats to Health: The Policies and Practice of Surveillance, Prevention, Outbreak Investigations, and International Coordination on October 25 and 26, 2005. Workshop participants discussed the threat spectrum and burden of disease associated with foodborne illness and the role that increasing globalization of food production and distribution plays in the transmission of foodborne disease. Participants also reviewed existing research, policies, and practices concerning foodborne threats in order to identify unmet needs, challenges, and opportunities for improving food safety systems, surveillance, and emergency response. Although this workshop summary provides an account of the individual presentations, it also reflects an important aspect of the Forum philosophy. The workshop functions as a dialogue among representatives from different sectors and presents their beliefs on which areas may merit further attention. However, the reader should be aware that the material presented here expresses the views and opinions of the individuals participating in the workshop and not the deliberations of a formally constituted IOM study committee. These proceedings summarize only what participants stated in the workshop and are not intended to be an exhaustive exploration of the subject matter or a representation of consensus evaluation.

Download or read book Statistical Aspects of the Microbiological Examination of Foods written by Basil Jarvis and published by Academic Press. This book was released on 2008-07-01 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have at least a general understanding of the underlying basis of statistical procedures in order to communicate effectively with the statistician. The book contains many worked examples to illustrate the use of the techniques and provides a plethora of references both to standard statistical works and to relevant original scientific papers on food microbiology. Basil Jarvis has had many years of experience in academic, research and industrial food microbiology and is a Past President of the Society for Applied Microbiology. He has published several edited books and more than 200 scientific articles concerned with food microbiology NEW to this edition - chapters on Measurement Uncertainty in Microbiology, Statistical Process Control, Food Safety Objectives, Risk Assessment and Microbiological Criteria and a chapter on Validation of Microbiological Methods by Dr Sharon Brunelle, AOAC consultant Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods