This study provides insight for food safety (FS) performance in light of the current performance of core FS management system (FSMS) activities and context riskiness of these systems to identify the ...opportunities for improvement of the FSMS. A FSMS diagnostic instrument was applied to assess the performance levels of FSMS activities regarding context riskiness and FS performance in 14 fish processing companies in Tanzania. Two clusters (cluster I and II) with average FSMS (level 2) operating under moderate-risk context (score 2) were identified. Overall, cluster I had better (score 3) FS performance than cluster II (score 2 to 3). However, a majority of the fish companies need further improvement of their FSMS and reduction of context riskiness to assure good FS performance. The FSMS activity levels could be improved through hygienic design of equipment and facilities, strict raw material control, proper follow-up of critical control point analysis, developing specific sanitation procedures and company-specific sampling design and measuring plans, independent validation of preventive measures, and establishing comprehensive documentation and record-keeping systems. The risk level of the context could be reduced through automation of production processes (such as filleting, packaging, and sanitation) to restrict people's interference, recruitment of permanent high-skilled technological staff, and setting requirements on product use (storage and distribution conditions) on customers. However, such intervention measures for improvement could be taken in phases, starting with less expensive ones (such as sanitation procedures) that can be implemented in the short term to more expensive interventions (setting up assurance activities) to be adopted in the long term. These measures are essential for fish processing companies to move toward FSMS that are more effective.
A food safety management system (FSMS)‐diagnostic instrument was applied in 22 dairy processing companies to analyse the set‐up and operation of core control and assurance activities in view of the ...risk characteristics of the systems' context. Three clusters of companies were identified differing in levels of set‐up and operation of this FSMS and system outputs, but all operated in a similar moderate‐risk context. Microbiological assessment of products, environmental and hand samples indicated a poor to moderate food safety level. A two stage intervention approach has been proposed to enable commitment and sustainable improvement for the longer term.
Taking food safety culture into account is a promising way to improve food safety performance in the food industry. Food safety culture (FS-culture) research is expanding from an organisational ...perspective to include characteristics of the internal and external company environment. In this study, the prevailing food safety culture in 17 food companies from four countries on three continents (Africa, Asia and Europe) was assessed in view of food safety governance and national values. The internal environment characteristics, i.e. food safety vision, food safety program and food production system vulnerability, were also assessed. Statistical analysis revealed little variation in FS-culture scores between the companies within the same country. Overall the FS-culture for Greek and Zambian companies was scored proactive, while for Chinese and Tanzanian companies an active score was achieved. Both the internal and external company environment seemed to influence the prevailing FS-culture. Cluster analysis showed that Tanzanian and Zambian companies exhibited similarities in the implementation of food safety programs, and in their national values and food safety governance as compared to Greece and China. Food safety governance was reflected in the food safety programs and supportiveness of the organisation to food safety and hygiene. All cultural dimensions were correlated with risk perceptions, with masculinity and long-term orientation also significantly correlated with the enabling conditions and attitude. Understanding how national values and food safety governance approaches differently influence food safety culture is expected to enable formulation of best approaches tailored for companies operating in countries with different company environments, to improve food safety performance.
•Prevailing food safety culture is correlated with food safety performance.•Knowledge of a company's environment is vital to understand its food safety culture.•National values could have a role in an organisation's food safety culture.
Food safety is crucial for promoting public health and economic development. Food service establishments (FSE) provide a wide range of foods, including raw, mild and well-heat treated. Raw or ...mild-heat treated foods like fresh vegetable salads, Kachumbari, are potentially risky if not well handled. The objective of this study was to assess handling practices of operators involved in the preparation and serving of Kachumbari in various FSE in Mwanza City, Tanzania. A cross sectional study involving thirty food handlers from 10 restaurants and 20 street food vending sites was conducted in April 2023. A semi-structured questionnaire and observation checklist were used to collect data. Results indicated that 93.3% lacked formal food handling training, and 66.7% did not prioritize clean-as-you-go practices for food safety. Moreover, 53.3% felt that wearing clean clothes when handling food was not important, and only 26.6% underwent annual medical checkups. Moreover, the majority of the handlers (66.7%) demonstrated a poor understanding of food safety principles and procedures. Based on these findings, we recommend regular trainings on best handling practices among food handlers, coupled with inspections and supervision by relevant government authorities, to ensure that food prepared in FSE in Mwanza City and Tanzania as a whole is safe for human consumption.
The varying performance of safety and hygiene control practices by chain actors can influence the consistent production of milk of good quality and safety in dairy chains. Therefore, the study aimed ...to investigate if differences in safety and hygiene control practices translate into distinctions in milk quality and safety at the farm, and to analyse the implications for actors further in the Tanzanian dairy chain. A previously developed diagnostic tool, customised for emerging dairy chains, was applied to assess and differentiate the performance of safety and hygiene control practices of actors from the farm to local retail shops. Based on interviews and on-site visits, each safety and hygiene control practice were differentiated into a poor, basic, intermediate or standard level. Milk samples were collected with a 7-day interval over three-time points to determine total bacterial counts (TBC), coliforms and Staphylococcus aureus. Besides, aflatoxin M1 (AFM1) occurrence was determined in farm milk as an indication of feed storage and monitoring practices. Data showed that none of the chain actors attained the standard level on any of the safety and hygiene control practices. Cluster analysis of on-farm safety and hygiene control practices generated two clusters, which differed mainly on the scores for udder and teat care, and disease detection practices. Differences in safety and hygiene control practices observed among farmers did not translate into differences in milk quality and safety. The analysis for AFM1 showed that 22% exceeded the maximum limit of the United States Food and Drug Authority Standard. Also, the microbial data showed that the farm milk already exceeded maximum limits of the East Africa Community (EAC) standard to the extent that no continued growth was observed further in the chain. The study demonstrates that improvements in milk quality and safety would require multiple practices to be upgraded to the standard level. Research is needed to advance the performance of control practices towards compliance with international standard requirements.
•A previously developed customized assessment tool for emerging dairy chains was applied.•Sub-standard performance typify safety and hygiene control practices along the chain.•The majority of farm milk samples did not meet microbial criteria.•Differences in sub-standard performance levels did not correlate with milk safety.•Upgrading multiple practices to standard level is crucial for improving milk safety.
Abstract Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back‐slopping methods at the household level, in which lactic ...acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including ergo (spontaneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentrated sour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese), qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf‐life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes , Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non‐controlled fermentation, and limited knowledge or awareness of small‐holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended.
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