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At least 19 recordsLinked to original sources
PubMed1989

[International programs for providing food safety].

Food is one of more important carriers by which factors polluting the environment (especially biological and chemical ones) can be introduced into a human organism. The problem of diseases spreading by food has not been sufficiently studied. It is estimated that about 5% of those diseases are in most European countries notified and registered. Due to many reasons, the problem of food safety has been becoming more and more urgent in recent years. In particular countries and on an international scale there have been steps taken so as to increase health safety from food. Recently, a UNDP scheme called Effective Systems Application for Food Safety has been drawn up. In order to put it into effect, a meeting of the so called steering group was organized in Nowy Sad (Yugoslavia) on 24-26 Oct 1988. Much attention is paid to creating a network of laboratories controlling the incidence of diseases spreading by food, mainly to exchange information on both early warning of danger and on the research of the group.

Europe↗
PubMed1990

New food safety initiatives in the Food Safety and Inspection Service, U.S. Department of Agriculture.

The production of meat and poultry products has become increasingly complex. Technological growth has contributed to the need for sophistication in determining the origin and risk of food-borne microbial infections as well as environmental contaminants. The increasing use of agricultural chemicals in animal production and to some extent in processed foods has led to the presence of chemical residues in meat and poultry. These changes have caused the Food Safety and Inspection Service (FSIS), a public health agency within the United States Department of Agriculture (USDA), to institute new food safety initiatives and procedures for inspection of meat and poultry products. The goal is to reduce risks to the public health from conditions observed during antemortem and postmortem inspection or detected during processing. FSIS is committed to scientific innovation and has implemented several rapid inplant tests that have given the Agency inexpensive, less disruptive methods to determine product adulteration contamination.

Animals↗
PubMed1990

New food safety initiatives in the Food and Drug Administration.

Concern over the presence of veterinary drug residues in food has been increasing world wide. Because of this concern the Food and Drug Administration's Center for Veterinary Medicine (CVM) has been involved on an international basis in efforts to develop food safety standards for veterinary drugs. The major thrust of the Codex Committee on Residues of Veterinary Drugs in Foods (CC/RVDF) has been to achieve international agreement on veterinary drugs issues. CVM is an active participant on this committee. The CC/RVDF has established a list of priority veterinary drugs that are, or that have the potential to cause trade problems as the result of public health concerns. Included in this list are anabolic hormones, chloramphenicol, sulfonamides, nitrofurans, nitroimidazoles, somatotropins, benzimidazoles and trypanocides. In the upcoming years, the CC/RVDF will work toward developing international maximum residue levels for these compounds. The evaluation of the toxicity of veterinary drug-bound residues is another area of international concern. In conjunction with the Bureau of Veterinary Medicine, Health and Welfare Canada, CVM is developing guidelines on biological models to demonstrate the safety of veterinary drug-bound residues. In working with veterinary drug regulators from other countries, CVM has new solutions to human food safety problems.

Animals↗
PubMed1992

Food safety: action to protect the consumer.

Food safety issues have been headline news frequently in recent years. A review of food legislation was started in 1984 and led to the Food Safety Act 1990. This Act, which may prove to be the last major piece of independent British food law, provides food authorities with new powers to prevent the distribution of contaminated food and ensure that proper practices are being carried out by food businesses, and establishes a registration system for food businesses. Other developments include a new system for the inspection of food premises and plans to introduce a requirement for hygiene training for food handlers. The process of European harmonisation will require a further series of changes--forthcoming proposals provide for quality standards for laboratories, and more frequent inspection requirements covering a wide range of products.

Consumer Product Safety↗
PubMed1979

Technologists look ahead to food safety.

The institute of Food Technologists' meeting focused on food safety and looked at innovations taking place in equipment, processing, and energy conservation.

Accident Prevention↗
PubMed1990

Industrial requirements in food safety.

The principles of establishing industrial requirements in food safety are described, taking risk potentials all along the food chain into their respective account. Regulations will, in the future, lead to increased autocontrol in production. The rapid changes in food technology require constant adaptation to new problems, to keep the global quality of food at a high level. Regulatory authorities will, in the new European market, concentrate on enforcement of 'essential requirements' while industrialists will follow good manufacturing practices. Open dialogue between the latter, the former and the scientific community is highly desirable since mutual knowledge of the problem will help maintain a high level of food safety, for the benefit of everybody.

Europe↗
PubMed1990

An overview of food safety issues relative to animal products.

Presently, strategies for discovering new factors for enhancing animal productivity allow for greater assurance of food safety. A high degree of assurance of food safety is provided by the use of natural growth factors. This is especially true when these factors are proteins which, when ingested, are digested to inactive peptides and amino acids and are, in addition, inactive in human tissues. Knowing the mechanisms of activity of such factors also allows for the assurance that known mediators of the growth factors can also be shown to be inactivated by intestinal barriers. The design of nonpeptide molecules with highly selective activity will be possible with the large amount of progress expected in understanding the structure of the active components of natural molecules and the availability of specific receptor systems. Food safety concerns may be met by the demonstration that these molecules are inactive in comparable human receptor systems. These drug discovery strategies can ensure with a high degree of confidence the development of new productivity enhancers that meet food safety requirements.

Animals↗
PubMed2026

Critical insights on the application of the theory of planned behaviour to food handlers' food safety practices.

Foodborne diseases remain a significant public health concern, often linked to unsafe food-handling practices. The Theory of Planned Behaviour (TPB) is widely used to predict and explain food safety behaviours, yet its application in this field has not been systematically and in-depth evaluated. This review evaluated how the TPB has been applied to study food handlers' behaviour, focusing on methodological approaches, use of the TACT (Target, Action, Context, and Time) framework, validity, elicitation studies, and reliability. Seventeen studies were included following a systematic search of four databases (Scopus, Web of Science, Wiley Online Library, and Taylor & Francis Online). Data were extracted on behaviour definition, aim of study, main findings, use of indirect and direct TPB measures, use of elicitation studies, internal consistency, content validation, analytical methods used, and any extensions to the original TPB framework. Key elements related to adherence to core TPB principles and measurement practices were extracted using a Checklist. Most studies used direct measures of TPB constructs, and only a few reported procedures for content validation. Considerable variability was found in the reporting of key measurement and psychometric practices. Five studies fully applied the TACT framework, while nine incorporated additional factors such as knowledge and moral norms. Elicitation studies were conducted in five cases where indirect measures were employed. Analytical approaches were mainly based on multiple linear regression, with limited use of more advanced techniques such as structural equation modeling. Twelve studies reported internal consistency results. Overall, the review highlights opportunities to strengthen methodological practices in future TPB research on food safety. Greater attention to conducting and reporting content validation, full application of the TACT framework, reporting of internal consistency, and consistent inclusion of elicitation studies when using indirect measures may enhance transparency, reinforcing the credibility and trustworthiness of research findings. A major methodological limitation of this review was that screening and data extraction were conducted by a single reviewer and no formal quality or risk-of-bias assessment of the included studies was performed. Despite these limitations, the findings provide practical guidance for the development and validation of TPB-based questionnaires and may support more robust food safety research, interventions, and policy initiatives aimed at improving food handlers' practices.

Humans↗
PubMed1985

[The relationship between indicator bacteria and pathogens in food safety].

57 specimens of raw foods and 143 specimens of ready to eat foods were examined for microbial contamination in a period from October, 1982 to September, 1983. The results showed that 26% of the raw foods and 24% of the ready to eat foods didn't meet the government's requirement. When TAPC less than 10(6) CFU/g is used as acceptable level, then 60% of the raw foods and 46% of the ready to eat foods are unsatisfactory. The appearance of pathogenic bacteria in foods increased when the TAPC rised, although only the emergence of S. aureus was statistically significant. The number of indicator bacteria in the foods examined didn't show any correlation with the existence of pathogenic bacteria, indicating that the presence of coliform bacteria and E. coli in foods could hardly serve as parameters for evaluating food safety.

Bacteria↗
PubMed1985

Food safety and the behavioural sciences.

International health programmes have been a major stimulus to the development of several specialties collectively known as medical behavioural science. Each new programme of the international and national agencies has led to an expansion of the areas of behavioural scientists in health research. This may also be expected from WHO's Food Safety Programme; its activities, and the findings contained in the report of a recently held meeting of a Joint FAO/WHO Expert Committee on Food Safety, are bringing to light the need for, and the opportunities in, behavioural science research on food safety. Although significant behavioural research has been done in nutrition and the treatment of diarrhoeal diseases, almost no attention has been paid to the ways in which food is rendered unsafe for human consumption or to the ways in which food safety can be increased. Suggestions are made as to the kinds of research needed, the data that must be gathered, and the ways in which, especially through health education, this information can be made operational.

Accident Prevention↗