•From 2005 to 2021, food safety policies exhibited a cyclical evolutionary pattern.•In terms of quantity, local governments are crucial in issuing food safety policies.•Cumulative policy power and ...policy number suppress problematic food incidents.•Regional development and policy efficacy boundaries affect problematic food curbing.•Dynamic and differentiated governance strategies should be implemented.
Governments use policy interventions to mitigate food safety risks. Despite its crucial role, empirical studies evaluating the effectiveness of China's food safety policy tools are scarce. Drawing on a dataset encompassing 11,236 food safety policy texts from 2005 to 2021 and the incidence of problematic food products in the Eastern, Central, and Western regions of China, this study employs Latent Dirichlet Allocation (LDA) and eXtreme Gradient Boosting (XGBoost) models to facilitate the classification of policy tools and forecast the effectiveness of policy combinations. The study reveals that (1) local governments have gradually become an important supplementary maker of food safety policies, and have issued an increasing number of policy tools year by year. (2) Mandatory policy tools are predominant in number and have the highest legal hierarchy and authority levels, followed successively by guiding policy and voluntary policy tools. (3) Mandatory policy tools demonstrated the most effective intervention results, followed successively by guiding policy and voluntary policy tools. (4) The forecast analysis reveals that combinations of policies within high-growth frameworks and those driven by mandatory regulations emerge as the most effective. Therefore, the balance of policy tools in terms of type, effectiveness, and quantity, as well as their applicability in different situations, should all be taken into account.
The development of new sensors for on-site food toxin monitoring that combine extraction, analytes distinction and detection is important in resource-limited environments. Surface-enhanced Raman ...scattering (SERS)-based signal readout features fast response and high sensitivity, making it a powerful method for detecting mycotoxins. In this work, a SERS-based assay for the detection of multiple mycotoxins is presented that combines extraction and subsequent detection, achieving an analytically relevant detection limit (∼ 1 ng/mL), which is also tested in corn samples. This sensor consists of a magnetic-core and mycotoxin-absorbing polydopamine-shell, with SERS-active Au nanoparticles on the outer surface. The assay can concentrate multiple mycotoxins, which are identified through multiclass partite least squares analysis based on their SERS spectra. We developed a strategy for the analysis of multiple mycotoxins with minimal sample pretreatment, enabling in situ analytical extraction and subsequent detection, displaying the potential to rapidly identify lethal mycotoxin contamination on site.
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•A SERS sensor carried out mycotoxins' extraction, identification, and detection.•This nanosensor was fabricated by a stepwise process under easy and mild conditions.•Multiple mycotoxins detection with a label-free SERS method and multiclass partial least squares discriminant analysis.
The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes.
Cheese is a food in which toxic concentrations of ...biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifically prevent the growth of BA-producing LAB and the accumulation of BA. The bacteriocins produced by LAB are natural compounds with great potential as food biopreservatives. This work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (CFS: coagulin A-CFS, enterocin A-CFS, enterocin P-CFS, lacticin 481-CFS, nisin A-CFS, nisin Z-CFS and plantaricin A-CFS) produced by LAB against 48 strains of the LAB species largely responsible for the accumulation of the most important BA in cheese, that is, histamine, tyramine, and putrescine. Susceptibility to the different CFS was strain-dependent. The histamine-producing species with the broadest sensitivity spectrum were Lentilactobacillus parabuchneri (the species mainly responsible for the accumulation of histamine in cheese) and Pediococcus parvulus. The tyramine-producing species with the broadest sensitivity spectrum was Enterococcus faecium, and Enterococcus faecalis and Enterococcus hirae were among the most sensitive putrescine producers. Nisin A-CFS was active against 31 of the 48 BA-producing strains (the broadest antimicrobial spectrum recorded). Moreover, commercial nisin A prevented biofilm formation by 67% of the BA-producing, biofilm-forming LAB strains. These findings underscore the potential of bacteriocins in the control of BA-producing LAB and support the use of nisin A as a food-grade biopreservative for keeping BA-producing LAB in check and reducing BA accumulation in cheese.
Organophosphorus pesticides are widely utilized in agricultural fertility. However, their long-term accumulations result in serious damage to human health and ecological balance. Paraoxon (PAR) can ...block acetylcholinesterase in the human body, resulting in death. Thus, in this study, a molecularly imprinted electrochemical PAR sensor based on multiwalled carbon nanotubes (MWCNTs)/molybdenum disulfide nanoparticles (MoS2NPs) nanocomposite (MoS2NPs@MWCNTs) was proposed for selective tap water determination. A hydrothermal fabrication approach was firstly implemented to prepare MoS2NPs@MWCNTs nanocomposite. Afterwards, the formation of PAR imprinted electrochemical electrode was performed on nanocomposite modified glassy carbon electrode (GCE) in presence of PAR as template and pyrrole (Py) as a monomer by cyclic voltammetry (CV) technique. Just after determining the physicochemical features of as-fabricated nanostructures by scanning electron microscopy (SEM), transmission electron microscopy (TEM), x-ray diffraction (XRD), Raman spectroscopy, and atomic force microscopy (AFM), the electrochemical behavior of the fabricated sensors was determined through CV, differential pulse voltammetry (DPV), and electrochemical impedance spectroscopy (EIS). The suggested imprinted electrode provided the acceptable limit of quantification (LOQ) and limit of detection (LOD) values of 1.0 × 10−11 M, and 2.0 × 10−12 M, respectively. As a consequence, the proposed PAR imprinted electrochemical sensor can be offered for the determining safe tap water and its utility.
•Electrochemical sensor is developed for paraoxon detection.•The prepared molecularly imprinting sensor is characterized by several methods.•The sensor shows high stability and selectivity.•The proposed sensor is advantageous in comparison with the other analytical methods.
Food-grade titanium dioxide (E171) particles, as a “whiteness” additive, are often co-ingested with lipid-rich foods. Therefore, we explored the impact of E171 on lipid digestion and vitamin D3 (VD3) ...bioaccessibility encapsulated within oil-in-water emulsions in a simulated human gastrointestinal tract (GIT) model. VD3 bioaccessibility significantly decreased from 80 to 74% when raising E171 from 0 to 0.5 wt %. The extent of lipid digestion was reduced by E171 addition in a dose-dependent manner. VD3 bioaccessibility was positively correlated with the final amount of free fatty acids (FFAs) produced by lipid digestion (R 2 = 0.95), suggesting that the reduction in VD3 bioaccessibility was due to the inhibition of lipid digestion by E171. Further experiments showed that E171 interacted with lipase and calcium ions, thereby interfering with lipid digestion. The findings of this study enhance our understanding toward the potential impact of E171 on the nutritional attributes of foods for human digestion health.
This study sought to determine if there were generational differences in Florida residents’ food safety knowledge and food safety behaviors. A total of 510 Florida residents responded to an online ...survey and represented five generational categories. A significant association was found between food safety behaviors and generations for disinfecting counters before preparing food; separating raw meat, poultry, and seafood from ready-to-eat products; defrosting frozen foods in the refrigerator or microwave; and looking for expiration dates on food before eating. Millennials or younger, Generation X, and Old Baby Boomers indicated they learned the most about food safety from their parents, while Young Baby Boomers and the Silent Generation and older reported learning the most from television. The Millennials or younger generation were identified as having the least amount of food safety knowledge, but all generations appeared to have gaps in food safety knowledge. Recommendations included non-formal and formal food safety education for all generations, especially those generations raising children. Researchers also recommended tailoring educational efforts to each generations’ preferred method of learning about food safety. Future research should determine the influence of non-formal and formal food safety classes and how individuals’ perceived control over foodborne illnesses affects food safety behaviors.
•The Silent Generation and older participated in less safe food behaviors.•The Millennial Generation and younger participated in risky food safety behaviors.•Generations universally reported learning about food safety from their parents.•All generations reported high food safety knowledge.•The Millennial Generation and younger reported less food safety knowledge.
The advantages and added value of applying method triangulation to gain a more comprehensive evaluation of the prevailing food safety culture in catering establishments is illustrated by means of a ...case study. Three methods are applied assessing the food safety culture in food service operations of a Flemish University spread over different locations in the city of Ghent, but centrally managed. Each method sheds light on one of the aspects of ‘food safety culture’ as defined in the food safety culture conceptual model, in which food safety culture is considered as the interplay between a techno-managerial route/aspect and a human route/aspect. Two system and product related methods, being internal audits and verification of monitoring data of Critical Control Points (CCPs) as part of the HACCP system, both assessing the performance of the food safety management system and as such belonging to the techno-managerial route, are compared with a people related method using the food safety climate self-assessment tool, which is belonging to the human route. By triangulation of these three methods different aspects of the food safety culture at the different locations could be investigated, illustrating how single-method derived results could lead to wrong conclusions. Moreover, by combining the assessment methods case by case, locations in which the hazard of optimistic bias and complacency might exist, can be identified. As such, more tailored and location specific strategies for improvement of food safety management and/or food safety culture can be put in place.
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•Method triangulation was performed to assess different aspects of food safety culture.•A case study was performed in food service operations of a Flemish University.•Internal audits and verification of monitoring data reveal techno-managerial aspects.•Employees' perceptions of the food safety climate provide insights in human aspects.•Combining these methods led to a deeper understanding of a company's food safety culture.
Foodborne outbreaks continue to occur regardless of existing food safety measures indicating the shortcomings of these measures to assure food safety. This has led to the recognition of food safety ...culture as a key contributory factor to the food safety performance of food establishments.
The aim of this paper is to identify determinants for conducting food safety culture research, using the systems approach as the underlying philosophy to guide the structured reconsideration of national, organisational and safety culture literature, in view of food safety.
Food safety culture is complex and many interlinking factors are at play. The analysis of ‘culture’ literature showed that food safety culture research should acknowledge the impact of national culture, specify hierarchical level(s) (strategic, tactical, and operational), establish underlying mechanisms, and consider the company's food risks and context characteristics. Major elements to be considered in food safety culture research include organisational and administrative characteristics (i.e. food safety vision, communication, commitment, leadership, training), technical facilities/resources (i.e. food hygiene/safety tools, equipment, & facilities), employee characteristics (i.e. attitudes, knowledge, perceptions and risk awareness), group characteristics, crucial FSMS characteristics, and actual food safety performance. Methodological requirements for food safety culture research include use of the systems approach, measurable indicators, classification systems for differentiated assessment, and use of multiple methods to enhance research validity. The identified food safety culture research determinants provide an underpinned and transparent starting point to the common understanding and research of food safety culture.
•Food safety culture is a key contributor to food safety performance.•Systems approach can be used to identify food safety culture research determinants.•Determinants derived from national, organisational and safety culture aspects.•Identified determinants enable appropriate assessments and interventions.
Food safety knowledge, practice and training were examined among 689 food workers in Ireland. Parameters such as role, years worked, level of food safety training acquired, and establishment were all ...found to have a significant effect (p-values <0.01) on knowledge score. It is notable that 28% of all respondents claimed ‘never’ to have received food safety training, suggesting insufficient compliance with this legislative requirement. Notably, absence of training only accounted for 1% of all canteen workers surveyed. In addition, individuals working in canteens were found to have the highest knowledge score (81%) and the highest percentage of level 3 training (60%). Respondents were asked a series of questions relating to operational prerequisite hygiene requirements such as working while unwell, critical limits, food allergens and hand hygiene. This study highlights the value of food safety training and elucidates potential areas for improvement.
•Role, years worked, training & establishment had a significant effect on knowledge.•Only 16% of respondents could list each of the 14 named allergens.•Nearly 10% food workers do not wash their hands every time they use the facilities.•28% of all respondents claimed ‘never’ to have received any food safety training.•High levels of knowledge & training were reported among staff working in canteens.
Studies investigating food safety risk perception (FSRP) have substantially increased in recent years, particularly because of recent cases of food contamination. Most studies analysed the effects of ...FSRP antecedents and their consequences but reported heterogeneous effects. To consolidate these results and provide a more robust and parsimonious picture of FSRP, we conducted a meta-analysis of 128 empirical studies that investigated the key drivers and outcomes of FRSP and potential moderator variables. Our findings reveal the key drivers (trust, knowledge, subjective characteristics, and socio-demographic characteristics) of FSRP and a robust negative consequent effect on the willingness to buy (WTB). Also, we reveal the moderation role of the food origin, risk type, healthiness, shelf life and pleasure in the consequent effect. Our results contribute to the growing literature related to FSRP by consolidating previous results and help establish a foundation for further advancement in this topic. More importantly, our findings provide a more comprehensive picture of the FSRP phenomenon to help in the design of guidelines and rules that shape supplier behaviour to enhance food safety along the food supply chain.
•Consolidation of previous empirical findings regarding the antecedents and consequent of food safety risk perception.•Test of effect sizes for consumer behaviour antecedents of food safety risk perception.•Test of effect size for the effect of food safety risk perception on consumer willingness to buy.•Proposal and testing of moderators for the relationship between food safety risk perception and willingness to buy.
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