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Varzakas Theodoros H - - 2007
The question of nutritional quality has arisen in the International Community over the last few years along with other important issues such as population aging, multipopulation societies, and political conflicts. The nutritional issue is questioned both quantitatively and qualitatively. It is well known that the planet faces enormous problems with ...
Cornish Patti - - 2007
The inadvertent administration of concentrated potassium chloride resulting in patient death is well-documented in Canada and other countries. Vials of potassium phosphates contain more than twice the concentration of potassium compared to vials of potassium chloride concentrate. If inadequately diluted or administered too rapidly, intravenous potassium phosphate can also lead ...
Gröhn Yrjö - - 2007
As a part of the Sanitary and Phytosanitary (SPS) agreement, the World Trade Organization requires that member countries establish SPS measures on the basis of an appropriate risk assessment. In addition, many governments use risk assessment in their management of food safety. Consequently, a number of risk assessments for different ...
Havelaar A H - - 2007
Decisions on food safety involve consideration of a wide range of concerns including the public health impact of foodborne illness, the economic importance of the agricultural sector and the food industry, and the effectiveness and efficiency of interventions. To support such decisions, we propose an integrated scientific approach combining veterinary ...
Sugiura Katsuaki - - 2007
The Animal Products Safety Division (APSD) of Japan was created in the Ministry of Agriculture, Forestry and Fisheries in October 2005 to strengthen the role of the Ministry in animal production food safety. The authors outline the background to the establishment of the APSD and its functions. The APSD is ...
Lupien John R - - 2007
BACKGROUND: Food systems are rapidly changing as world population grows, increasing urbanization occurs, consumer tastes and preferences change and differ in various countries and cultures, large scale food production increases, and food imports and exports grow in volume and value. Consumers in all countries have become more insistent that foods ...
Huang Yiqun - - 2007
Artificial neural networks (ANNs) have been applied in almost every aspect of food science over the past two decades, although most applications are in the development stage. ANNs are useful tools for food safety and quality analyses, which include modeling of microbial growth and from this predicting food safety, interpreting ...
Scanlan Francis P - - 2007
Contaminants are a vast subject area of food safety and quality. They are generally divided into chemical, microbiological and physical classes and are present in our food chain from raw materials to finished products. They are the subject of international and national legislation that has widened to cover more and ...
Fleming Kenneth - - 2006
The relationship between local news media and public perceptions of food safety was examined in a statewide telephone survey (n = 524). The theoretical framework of the study was based on a review of the social and psychological factors that affect public concerns about food safety, the relationship between mass ...
Maudoux J P - - 2006
The principal responsibility of the Belgian Federal Agency for the Safety of the Food Chain (FASFC) is to guarantee the safety along the food chain. In order to accomplish this responsibility, the FASFC has developed an integrated official control program to check compliance with various regulations. The original methodology developed ...
Leikas Sointu - - 2007
Risks appear to be perceived in two different ways, affectively and rationally. Finnish adult internet users were contacted via e-mail and asked to fill an internet questionnaire consisting of questions of food risks and measures of avoidance and approach motivation, analytic and intuitive information processing style, trait anxiety, and gender ...
Trepka Mary Jo - - 2006
To determine beliefs about and barriers to good food safety practices among clients of a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC Program). Five audiotaped focus groups. A large WIC Program clinic in Miami, Florida. Thirty-two women attending the clinic who were demographically similar to clinic clients. ...
Pina M C - - 2006
Given the scope and magnitude of the food supply in modern societies, there is no way to ensure that all foods are kept free from potential sources of contamination. Instead, food safety is enhanced by systematically concentrating upon minimizing opportunities for contamination at every point from food production and processing ...
Bhogal Nirmala - - 2006
At the request of the Food Standards Agency, the Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) established a Working Group on Variation and Uncertainty in Toxicology (WG VUT). In April 2006, the WG VUT produced a draft report for public consultation. FRAME made a ...
Fischer Arnout R H - - 2006
To reduce consumer health risks from foodborne diseases that result from improper domestic food handling, consumers need to know how to safely handle food. To realize improvements in public health, it is necessary to develop interventions that match the needs of individual consumers. Successful intervention strategies are therefore contingent on ...
Alexandrova Nevena - - 2006
The OECD Blue Book, "Recombinant DNA: Safety Considerations" was published in 1986. The developed principles and concepts on the stepwise and case-by-case approach for risk assessment in the Blue Book have been used as a foundation for building national biosafety frameworks and international instruments for the regulation of the products ...
Mumford Elizabeth L - - 2006
Animal health is the crucial first part of the food chain and must be considered when developing the controls or preventative measures for an endemic or emerging zoonotic food-borne diseases. Increasing the number of complementary control measures at various points along the food processing chain results in overall risk reduction ...
Gaugitsch Helmut - - 2006
The role of OECD in the development of national and international risk/safety assessment frameworks is presented and discussed. The most relevant OECD bodies in this context have contributed a lot to the development of international biosafety frameworks, inter alia by organizing international conferences in the areas of food/feed and environmental ...
Poulsen Morten - - 2007
The 90-day animal study is the core study for the safety assessment of genetically modified foods in the SAFOTEST project. The model compound tested in the 90-day study was a rice variety expressing the kidney bean Phaseolus vulgaris lectin agglutinin E-form (PHA-E lectin). Female Wistar rats were given a nutritionally ...
Poulsen Morten - - 2007
Genetically modified plants expressing insecticidal traits offer a new strategy for crop protection, but at the same time present a challenge in terms of food safety assessment. The present 90-day feeding study was designed to assess the safety of a rice variety expressing the snowdrop Galanthus nivalis lectin (GNA lectin), ...
Krystallis Athanassios - - 2007
Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so pressing yet? ...
Beyreuther K - - 2007
OBJECTIVE: Update of the Hohenheim consensus on monosodium glutamate from 1997: Summary and evaluation of recent knowledge with respect to physiology and safety of monosodium glutamate. DESIGN: Experts from a range of relevant disciplines received and considered a series of questions related to aspects of the topic. SETTING: University of ...
Worsfold Denise - - 2006
The purpose of this case study was to find out how easy it was to access information on the hygiene standards of eating places open to the public. Using the Freedom of Information (FOI) Act 2000, four adjacent local authorities in South Wales were asked to provide the last food ...
McMeekin T A - - 2006
Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with information on microorganisms pertinent ...
Varzakas Theodoros H - - 2007
Risk analysis has become important to assess conditions and take decisions on control procedures. In this context it is considered a prerequisite in the evaluation of GM food. Many consumers worldwide worry that food derived from genetically modified organisms (GMOs) may be unhealthy and hence regulations on GMO authorisations and ...
Domingues Mafalda - - 2006
Recent changes in the institutional framework of food safety in Portugal have been initiated by BSE scandals and by EU legislative impact. Portuguese consumers have only recently moved from a poverty-related fear of food scarcity to modern fears of safety-related problems with food. Food safety is now highly politicized in ...
Olson K E - - 2006
Consumers expect the food they purchase to be safe. Governments seek to provide them with assurances of food safety through regulation, but additional steps are needed to more fully address the issue. Producers are increasingly aware of their responsibility in this area and are working in concert with other segments ...
Dagg P J - - 2006
In light of the increasing consumer demand for safe, high-quality food and recent public health concerns about food-borne illness, governments and agricultural industries are under pressure to provide comprehensive food safety policies and programmes consistent with international best practice. Countries that export food commodities derived from livestock must meet both ...
Verbeke Wim - - 2007
In recent years, it seems that consumers are generally uncertain about the safety and quality of their food and their risk perception differs substantially from that of experts. Hormone and veterinary drug residues in meat persist to occupy a high position in European consumers' food concern rankings. The aim of ...
Slorach S A - - 2006
The Agreement on the Application of Sanitary and Phytosanitary Measures of the World Trade Organization specifically recognises the international standards developed by the World Organisation for Animal Health (OIE) and the Codex Alimentarius Commission (CAC). OIE standards focus on animal health and zoonoses and those of the CAC on food ...
McKenzie A I - - 2006
Both national Veterinary Services and international standard-setting organisations have now embraced risk assessment as an essential tool for achieving their goals. Veterinarians have key roles in all aspects of the control of food-borne hazards of animal origin, but additional specialist skills are necessary for assessing, managing and communicating risk. Further, ...
Droppers W F G L - - 2006
Food safety was identified as a high priority area in the 2001-2005 World Organisation for Animal Health (OIE) Strategic Plan. Member Countries of the OIE considered that the organisation should be more active in issues of public health and consumer protection and that this should include more involvement in the ...
Ferretti Maria Paola - - 2006
Recent surveys show that Italians have little trust in the food they eat. This seems at odds with the world-wide popularity of Italian food, and the very prominent role that the agro-food sector has in the national economy and culture. This paper aims to explain this apparent contradiction by examining ...
von Holy A - - 2006
Until the late 1990s there were limited scientific data on the microbiological quality and safety of street-vended foods in South Africa, while information was already available in other developing countries, including those within the African region. At that time street-vended foods were perceived as unsafe and street food vending in ...
Kasamatsu Toshio - - 2006
Regulatory policies designed to reduce the health risk of environmental and/or synthetic chemicals generally aim for zero or negligible levels. Foods, on the other hand, especially those with a long history in the human diet, have been treated as essentially safe, even though they too contain various chemicals including nutrients. ...
Nielsen Annemette - - 2006
This paper presents the rationalisation and centralisation in the last decade in the Danish food safety system and illustrates some of the frustration it raised among market actors. The article argues that, even if the reforms did not change formal division of responsibilities for securing food safety, the implementation of ...
Terragni Laura - - 2006
Norway is often described as a country where the safety of domestically produced food is not questioned and where there is a prevailing consensus about the division of responsibility for food safety. For this reason it was surprising to find that Norwegian consumers trust the safety of their meat less ...
Towns Ruth E - - 2006
Government agencies have recently emphasized the importance of food safety. Reducing the risk of foodborne illnesses within the home requires American consumers to put government refrigeration and freezer recommendations into practice; however, little research has been conducted regarding the use of proper refrigeration and freezer storage practices by consumers. A ...
Devos Yann - - 2006
Recapitulating how genetic modification technology and its agro-food products aroused strong societal opposition in the European Union, this paper demonstrates how this opposition contributed to shape the European regulatory frame on GM crops. More specifically, it describes how this opposition contributed to a de facto moratorium on the commercialization of ...
Bernardeau Marion - - 2006
Lactobacilli have played a crucial role in the production of fermented products for millennia. Their probiotic effects have recently been studied and used in new products. Isolated cases of lactobacillemia have been reported in at-risk populations, but lactobacilli present an essentially negligible biological risk. We analyzed the current European guidelines ...
Halkier Bente - - 2006
Following the BSE crisis in 1996, the European food sector underwent profound regulatory and institutional change. The present introductory article introduces, and sketches the background to, seven studies of the institutional reactions and initiatives that were part of, or prompted by, this reorganisation. The studies analyse the way in which ...
Wales Corinne - - 2006
How did the UK, the villain of Europe as the source of the greatest recent crisis in trust in food, become the country with the highest reported levels of trust in the safety of food? The nature of the BSE crisis is explored, particularly how it rapidly became primarily a ...
Lenz Thorsten - - 2006
In spite of a food system which in many ways appear to be functioning very well, lower levels of consumer trust in food are found in Germany than in similar countries. The paper argues that this reflects the German food system in transition. An unclear division of responsibilities between state ...
Lu Baiyi - - 2006
The antioxidant of bamboo leaves (AOB) is a kind of polyphenols-rich extract from bamboo leaves of the Phyllostachys Sieb. et Zucc. family. It has been certificated as a natural antioxidant by the Ministry of Health of the People's Republic of China in 2003, which has a warrant for use in ...
Mauer Whitney A - - 2006
As ethnic foods become increasingly available in food establishments across the United States, food safety professionals are increasingly required to evaluate the safety of foods unfamiliar to them. The purpose of the study reported here was to conduct an online survey of food safety professionals that would 1) identify the ...
Roseman Mary - - 2006
In several areas, Kentuckians practice more risky health behaviors than most of the rest of the nation. The Health Belief Model states that individuals with lower perceived risks practice less healthy behaviors. This study sought to determine if this was true for food safety by assessing food safety perceptions and ...
Yarrow, Linda K.
Preventing foodborne illness and promoting safe food practices among all age groups is a high priority, particularly for college students because little about their food safety awareness and food handling practices has been reported. The research aim was to evaluate food safety attitudes, beliefs, knowledge, and self-reported practices of current ...
Haslberger Alexander G - - 2006
Evidence for substantial environmental influences on health and food safety comes from work with environmental health indicators which show that agroenvironmental practices have direct and indirect effects on human health, concluding that "the quality of the environment influences the quality and safety of foods" [Fennema, O. Environ. Health Perspect. 1990, ...
van Kleef Ellen - - 2006
In designing and implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management. The objective of this study is to identify similarities and differences in perceptions of, and attitudes to, food risk management practices held by ...
Lea L J - - 2006
Phytosterol-esters were developed by Unilever as a cholesterol lowering novel food ingredient for use initially in vegetable oil spreads. In addition to an extensive package of safety studies and clinical studies a programme of post-launch monitoring (PLM) was developed. PLM was used to address the following questions: (a) Is the ...
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