Food Safety Research Paper Repository

The Food Safety is a Liability and a Responsibility of all the stakeholders involved in food supply chain to help improve the knowledge base as well as practical applications. 

This page is dedicated to provide Open Access Research Papers published electronically under creative commons licences. We only try to help readers with more reliable and publically available data for food safety research as well as references for risk assessment works. The data published here is owned by the authors of those article as well as publishers and if you need any clarification please contact the corresponding author given in the full paper. 

If you have your own research papers which you believe that will help improving public awareness as well as improving food safety, please email us the accepted research paper or the downloaded (PDF File) article. We publish your Abstract while paper is deposited for open access download by anyone visiting the site for such requirements. 

If your paper published under Green Open Access or in such terms with your publisher, please submit such articles, because your paper is sold by publishers and distribution of your work is very limited to the abstract where it is mandatory to deposit in a repository. We encourage you to send such papers to improve the better public access. 

We hope to collect and upload all relevant articles only on food safety or quality assurance.  

This is not a commercial page and we do not intend to  use any of the articles published here for any commercial purpose. 

1
Relevance of Microbial Finished Product Testing in Food Safety Management
Marcel H. Zwieteringa, Liesbeth Jacxsensb, Jeanne-Marie Membrécd, Maarten Nautae, Mats Peterzf, , ,
a Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
b Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Gent, Belgium
c Institut National de la Recherche Agronomique, UMR1014 Sécurité des Aliments et Microbiologie, Nantes F-44307, France
d L'Université Nantes Angers Le Mans, Oniris, Nantes F-44322 Cedex 3, France
e National Food Institute, Technical University of Denmark (DTU), Søborg, Denmark
f Food Safety and Quality, Nestlé Research Center, Vers-chez-les Blanc, 1000 Lausanne, Switzerland
Cite this article:  doi:10.1016/j.foodcont.2015.07.002

Abstract
Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focused on management and control of the hazards in a more pro-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data.

Keywords:
Sampling; Verification; Microbiological food safety




2
Methodology for Implementing Document Management Systems to Support ISO 9001:2008 Quality Management Systems

José Manuel Conde Hernada,*, Cristina González Gayab
a, BE, C/Alcalá 48, Madrid 28014, Spain
bETS Ingenieros Industriales-UNED C/Juan del Rosal 12, Madrid 28040, Spain
Cite this article: doi:10.1016/j.proeng.2013.08.225


Abstract
A Methodology for implementing Document Management Systems to support ISO 9001:2008 Quality Management Systems requirements is proposed in this paper. This methodology consists of six steps that executed in a cycle allows to obtain the optimal Document System. The proposal begins with the definition of ISO 9001:2008 document requirements; followed by the evaluation of the existing Document Management System in the organization; the identification of document strategies; the design of the Document Management System; its implementation, and finally the definition of the continuous improvement plan to guarantee the fulfillment of the initially detected requirements.

Keywords
Document Management; information and documentation, Quality Management; ISO 9001; ISO 30301


3
Environmental & food safety management systems, according to ISO 14001 & ISO 22000 in fish processing plants: experiences, critical factors & possible future strategies

Alessandra J. Weyandta,*, Stella Regina Reis da Costab, Maria Leonor Nunesc, Arlene Gaspara
a INMETRO, Rio de Janeiro, Brazil
b UFRRJ, Rio de Janeiro, Brazil
c IPIMAR, Lisboa, Portugal
Cite this article:  doi: doi:10.1016/j.profoo.2011.09.279

Abstract
In order to keep themselves competitive and to protect their brands and reputation, the fish processing plants need to manage risks, show corporate responsibilities and abide by the demands of their clients. In this context the ISO 22000 proves to be an important tool for food safety management. Riding on ISO 14001 in reference to environmental management, it could contribute to the sustainable development of food industries activities. The aim of this paper was to analyze the fishing industry, a sector of strategic importance to the food safety of the entire population; the impact and synergism of the simultaneous adoption of these standards, proposing suggestions to minimize critical factors singled out for more efficient implementation of the said standards. The adopted methodology was multiple case studies, having analyzed plants located in Portugal and Spain with integrated management systems (IMS) already implanted. The results showed that all of the five analyzed plants have set quality and food safety management systems, however only three of them have EMS (Environmental Management Systems). These companies showed good practices aimed at the preservation of the environment as opposed to the plants that did not have EMS. It was observed a greater gain in time with simultaneous implementation. As benefits of the adoption of the IMS the plants identified an increase in sales and satisfaction on the part of their employees. Regarding the critical factors, the analyzed plants pointed to: ``interpretation of the standards``, ``the empowerment and valuing of people``, and “industry sensitivity towards the implantation of the IMS``. Considering the importance of standards ISO 14001 and ISO 22000, and the results observed, it can be concluded that the integrated implementation of these standards allied to the measures for overcoming the critical factors presents great potential for the increase of competitiveness of fish processing plants.

Keywords
ISO 14001; ISO 22000; environmental management; management of food safety; integrated management system


Hazard analysis and risk assessment in meat production practice in
Russian Federation

Irina Chernukhaa,*, Oxana Kuznetsovaa, Viktoria Sysoya
aThe V.M. Gorbatov All-Russian Meat Research Institute, Talalikhina str., 26, Moscow 109316, Russia
Cite this article:  doi: doi: 10.1016/j.profoo.2015.09.011

Abstract
Animals are carriers of biohazards including foodborne pathogens Clostridium perfringens, Campylobacter jejuni, Salmonella, enterohaemorrhagic Escherichia coli. Chemical and physical hazards can be present in meat and ingredients or occur during processing. Food safety management system is of particular importance with implementation of the Customs Union documents, TR CU - 021/2011, 022/2001 and 034/2013. HACCP is obligatory in Russia since July 2014. The meat industry is the most prepared for HACCP implementation because scientific research on hazard analysis and risk assessment have been conducted since 2005. The results of assessments for chemical hazard, PAHs, and microbiological hazard, S. aureus, are presented.

Keywords
risk assessment; hazard analysis; meat production chain




Safety aspects of nanotechnology applications in food packaging

Mirjana Dimitrijevica,*, Nedjeljko Karabasila, Marija Boskovica, Vlado Teodorovica,
Dragan Vasileva, Vesna Djordjevicb, Natasa Kilibardac, Nikola Cobanovica
aFaculty of Veterinary Medicine, Bulevar oslobodjenja 18, Belgrade 11000, Serbia
bInstitute of Meat Hygiene and Technology, Kacanskog 13, Belgrade 11000, Serbia cVeterinary Specialist Institute Subotica, Segedinski put 88, Subotica 24000, Serbia
Cite this article:  doi: doi:10.1016/j.profoo.2015.09.015


Abstract
Although the application of nanotechnology provides numerous advantages related to food safety and quality, at the same time it may present a potential risk not only to human health, but can affect animals and the environment as well. Recent studies have shown that indeed there are reasonable grounds for suspecting that nanoparticles may have toxicological effects on biological systems.  Food-contact materials (FCMs) are already on the market in some countries, therefore more data about the safety of engineered nanotechnology materials and nanoproducts affecting countries, therefore more data about the safety of engineered nanotechnology materials and nanoproducts affecting human health are necessary in the future to ensure adequate regulation and their useful application for FCMs.

Keywords
Nanomaterials; food packing; risk; safety assessment



  
 6 
CIP cleaning processes in the dairy industry

Nurgin Memisia,* Slavica Veskovic Moracaninb, Milan Milijasevicb, Jelena Babicb,
Dragutin Djukicc
aIMLEK AD, Tolminska 10, 24000 Subotica, Serbia
bInstitute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia
cFaculty of Agronomy Cacak, University of Kragujevac, Cara Dusana 34, 32000 Cacak, Serbia
Cite this article:  doi: doi: 10.1016/j.profoo.2015.09.052


Abstract
This paper presents the basic principles of CIP washing process in the dairy industry. CIP procedures mean automatic or semi-automatic internal sanitation of production facilities without dismantling them. This method of sanitation requires special design of the surfaces to be treated.

Keywords
CIP washing; dairy; disinfection





7
Biological meat safety: challenges today and the day after tomorrow
Sava Buncica,*
aDepartment of Veterinary Medicine, Faculty of Agriculture, Trg D. Obradovica 8, 21000 Novi Sad, Serbia
Cite this article:  doi: doi: 10.1016/j.profoo.2015.09.007
Abstract
The paper overviews the present status and challenges, as well as new and emerging longer-term issues, in the area of biological meat safety. It includes outlines of both prioritization process for biological meat borne hazards and global strategies for control of the priority hazards. It is concluded that modern meat safety assurance is meat chain and risk-based, whilst the monitoring system should enable warning about any new and emerging meat safety issues.

Keywords
biological hazards; meat; zoonoses; pathogens; control




8
A study of the role and benefits of third party auditing in Quality Management Systems
K. Stephens a, M.T. Roszak b,*
a British Polish Institute for Certification and Training, ul. Wiertnicza 141, 02-952 Warszawa, Poland
b Institute of Engineering Materials and Biomaterials,
Silesian University of Technology, ul. Konarskiego 18a, 44-100 Gliwice, Poland
* Corresponding author: E-mail address: marek.roszak@polsl.pl


Abstract
Purpose: Purpose of this paper is to study the role and benefits of third party auditing in ISO 9001:2008 Quality Management Systems which have been implemented. The review looks through the perspective of case studies from both manufacturing and service organizations. To enable the reader to understand the role of auditing the paper firstly explains the key principles relating to auditing quality management systems, the global trends relating to their implementation as well as third party auditing. Then the paper presents four short case studies relating to a hospital, ceramic tile manufacturer, a heat distribution organization and a gas equipment installation company – describing the benefits of third party auditing of their Quality Management Systems.
Design/methodology/approach: Used for the case study materials included the review of freely available case studies in the internet and through interviews of Senior Managers from the aforementioned Organizations.
Findings: Third party Quality Management Systems Auditing continue to be beneficial in a range of industry sectors and are still growing on a global basis.
Research limitations/implications: The study constitutes an indication for other organizations to undertake introduction and certification of the management system based on ISO 9001.
Originality/value: The article presents representative values in third party audit processes, demonstrates results which may be used in the analysis of ISO 9001 implementation systems.

Keywords
Audit; Process; Quality Management Systems; ISO 9001







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