Editorial: Microbial Food Safety along the Dairy Chain

peer-reviewedMilk is susceptible to contamination with pathogenic and spoilage organisms and, therefore, Microbial food safety along the dairy chain is an important topic, from public health and industry perspectives. The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food products, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw milk products. Microbial contamination may lead to a deterioration in food quality due to spoilage organisms, or may become a health risk to consumers should the contaminant be a pathogenic microorganism. As such food safety and food production are intrinsically linked

Development of an Evaluation and Decision Support Method for Food Safety Management along the Supply Chain

Food industries need to establish very high quality and safety standards in response to consumer expectations and to face possible critical health consequences. Nowadays, there is a growing demand to extend food safety control to the entire supply chain, with the aim of granting prompt interventions to improve health safety. With this motivation, an evaluation and decision support method for risk management is proposed. Its objective is to extend the control of food safety from the single node of the supply chain of a food product to the entire supply chain, overcoming the concept of mere traceability, obtaining an increase in food safety in the face of more extended and globalized supply chains and more timely and targeted interventions, with consequent less production losses and reduction of waste. The proposed methodology seeks to include the assessment of entire supply chain (from cradle to gate), through two phases: 1) semi-quantitative risk analysis techniques and 2) efficiency indicators or KPIs related to safety processes. The methodology is validated through the application on a hazelnut-based products industry. The identification of the potential hazards was developed along the entire supply chain, trying to point out the critical factors which favor contamination and to define the KPIs. This process returned the critical points in which prevention and intervention measures will be required, to manage and control contamination risks. The methodology has demonstrated to be valid for identifying potential hazards and critical points and recognizing the possible factors that constitute a threat along the supply chain. The next step of this work will consist of the installation of sensors in the critical points identified to monitor the KPIs defined; these measurements will make possible further improvements in the methodology and guarantee greater safety for companies and consumers

Modeling Consumer Behavior For High Risk Foods

According to the Centers for Disease Control and Prevention (CDC), one in six Americans become ill or die from foodborne contaminations (CDC, 2011). Contamination (intentional or unintentional) can occur at any point in the food supply chain. Flaws in security, quality control, or transportation are some examples of how food is susceptible to intentional acts of sabotage. Certain foods are more susceptible to contamination such as meats, dairy, fruits, vegetables, and eggs. In order to build a secure and resilient food supply chain network, food producers and manufacturers need to have the ability to assess contamination risks resulting from manufacturing processes. This research quantifies risk as a function of purchasing and consumption frequency of food susceptible to recalls. A survey is constructed and administered to identify consumption and purchasing behavior of high risk foods. Using the data from the survey, a logistic regression model is developed to determine the likelihood of purchasing high risk food items based on shopping behavior and demographic information. Subsequently, a Poisson regression model is developed to predict consumers’ consumption frequency. The results of the research will lead to a better understanding of consumer behavior in relation to food choices. Furthermore, understanding purchasing and consumption behavior will enable food producers to design better policies for securing the nation’s food supply

The Impact of Product Contamination in a Multi-Stage Food Supply Chain

Food product contamination leading to a food borne illness is real and has potentially devastating impact on supply chain operations and cost. However, it is not well understood from the quantitative perspective. This research seeks to fill this gap by providing a generic model of a multi-stage food supply chain consisting of a supplier/grower, processing center and retailer(s) and analyzing the impact of food product contamination in this model. The supplier corresponds to the farm/grower of the raw material such as fruits and vegetables, the processing center processes the raw material into a final food product and the retailer corresponds to the supermarkets and grocery stores selling the food product to a customer. A situation where a contamination occurs at the supplier or processing center potentially resulting in a food borne illness to the customer is considered. The contamination is discovered through periodic sampling tests conducted by the grower, processing center or through the outbreak of a food borne illness. The supply chain is modeled utilizing a G/G/1 queuing system at the processing center and an order- up to policy at the retailer(s). This research develops and compares multi-stage supply chain models with varying number of retailers. The negative dependence of contamination on the origin and mode of detection of the contamination is quantified. The differences in individual food product attributes which can impact the cost of contamination are analyzed. The impact of supply chain structure and properties and detection policies on the severity of potential contamination cases is studied. The most cost effective sampling strategies which companies can adopt in the event of product contamination are derived. The payoff from the implementation of a quality control process which can eradicate contamination is evaluated. A numerical study of the impact of a real-world contamination event on a tomato and lettuce supply chain is also conducted. Finally, a traceability system capable of tracking and tracing back products in the event of a food product recall is incorporated in the supply chain model. The value of traceability for different supply chain scenarios is assessed through the implementation of an ARENA based simulation model

SISTEM MANAJEMEN RISIKO KONTAMINASI PADA RANTAI PASOK PANGAN (STUDI KASUS : SUSU PASTEURISASI)

Intentional contamination threats to food supply chain has increased. Risk management can be used to handle such threats. Risk management methods such as International Organization for Standardization (ISO) 22000, Hazard Analysis and Critical Control Points (HACCP) can only be applied for unintentional contamination threats. The objectives of this research was to develop a model of risk management for intentional contamination threat on pasteurized milk supply chain in Indonesia. A case study using Threat Assessment Critical Control Point (TACCP) was conducted in PT XYZ to apply the model. The results showed that the threats can be divided into food fraud risk and food defense risk.  The threat to this pasteurized product from this company could be classified as low risk by applying actions, such as prevention, detection, and deterrence.Keywords : food defense, food fraud, intentional contamination, pasteurized mil

SISTEM MANAJEMEN RISIKO KONTAMINASI PADA RANTAI PASOK PANGAN (STUDI KASUS : SUSU PASTEURISASI)

Intentional contamination threats to food supply chain has increased. Risk management can be used to handle such threats. Risk management methods such as International Organization for Standardization (ISO) 22000, Hazard Analysis and Critical Control Points (HACCP) can only be applied for unintentional contamination threats. The objectives of this research was to develop a model of risk management for intentional contamination threat on pasteurized milk supply chain in Indonesia. A case study using Threat Assessment Critical Control Point (TACCP) was conducted in PT XYZ to apply the model. The results showed that the threats can be divided into food fraud risk and food defense risk.  The threat to this pasteurized product from this company could be classified as low risk by applying actions, such as prevention, detection, and deterrence.Keywords : food defense, food fraud, intentional contamination, pasteurized mil

Elicitation of expert knowledge on controlling Salmonella in the pork chain

Salmonella is one of the most important risks for food safety, and pork is one of the sources of human salmonellosis. A chain approach is essential to reduce Salmonella in pork products. A survey was carried out among Dutch and Danish experts in the field of Salmonella to evaluate the entire pork supply chain. The aims of the survey were to determine and rank possible management interventions (such as adjusted or new procedures, technical adjustments and control measures), and to estimate the details of the course of infection and contamination. An additional objective was to compare the opinions of experts from different countries and different backgrounds. The two stages in which it was expected that management interventions to improving food safety with respect to Salmonella in pork would be most effective were the the finishing stage (by preventing the spread of Salmonella within the farm) and the slaughtering stage (by preventing cross-contamination). The differences in the opinions of respondents from different backgrounds were mainly reflected by the relative importance they attached to the specific management interventions. For instance, the Danish respondents attached more importance to the purchase of Salmonella-free piglets in the finishing stage and to logistic slaughter. Respondents with a research background seemed to attach most importance to interventions that were also presented in recent literature, such as feeding non-heated grain to finishing pigs. For issues in which multiple stages of a supply chain are involved, a solid basic knowledge about the conditions per stage with respect to the issue is necessary

The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman

Muslims want assurance that the food they consume is a true manifestation of Islamic principles. Important questions halal certified food manufacturers have today are whether and how to start with halal supply chain management in protecting the integrity for the Muslim consumer and protecting their brand. The research problem can be defined as following: How to optimise halal food supply chains for certain product-market combinations? The aim of the research is to contribute to the body of knowledge on supply chain management by identifying the principles in the design and management of halal food supply chains. As halal supply chain management is a new phenomenon, the core of this research has an exploratory and qualitative approach, through in-depth interviews, a large discussion group and focus groups.However, in measuring the perception of the Muslim consumer, a consumer survey has been used. The foundation of halal supply chain management is direct contact between halal and haram, risk of contamination and perception of the Muslim consumer. For Muslim countries all three components matter, whereas for non-Muslim countries only direct contact with haram and risk of contamination need to be addressed in the design and management of halal food supply chains. Product characteristics (bulk versus unitised and ambient versus cool chain) and market requirements (Muslim versus non-Muslim country) influence the vulnerability of halal food supply chains. Vulnerability is reduced through simplifying the supply chain structure and establishing halal control activities and assurance activities in logistics business processes. Vulnerability can be avoided in (pals of) the supply chain by having dedicated logistics infrastructure, like a dedicated halal warehouse and transport, or through containerisation at a lower level. This research proposes an integral framework for the design and management of halal food supply chains, called the Halal Supply Chain Model. The Halal Supply Chain Model consists of the following components: halal policy, supply chain objectives, logistics control, supply chain resources, supply chain network structure, supply chain business processes and halal supply chain performanc

From food defence to food supply chain integrity

Purpose – Consumer confidence in the European food industry has been shaken by a number of recent scandals due to food fraud and accidental contamination, reminding the authors that deliberate incidents can occur. Food defence methods aim to prevent or mitigate deliberate attacks on the food supply chain but are not a legal requirement. The purpose of this paper is to discuss how proactive and reactive food defence practices can help prevent or mitigate malicious attacks on the food chain and also food fraud, food crime and food safety. The authors look at how food defence differs from food safety and how it contributes to food supply chain integrity. Design/methodology/approach – Food defence has been the focus of two different EU FP7 security projects, EDEN and SNIFFER. Food industry stakeholders participated in workshops and demonstrations on food defence and relevant technology was tested in different food production scenarios. Findings – Food industry end-users reported a lack of knowledge regarding food defence practices. They wished for further guidelines and training on risk assessment as well as access to validated test methods. Novel detection tools and methods showed promise with authentication, identification, measurement, assessment and control at multiple levels of the food supply chain prior to distribution and retail. Practical implications – The prevention of a contamination incident, prior to retail, costs less than dealing with a large foodborne disease outbreak. Food defence should therefore be integral to food supply chain integrity and not just an afterthought in the wake of an incident. Originality/value – It is argued that food defence practices have a vital role to play across the board in unintentional and intentional food contamination incidents. The application of these methods can help ensure food supply chain integrity.European Union (EU) Seventh Framework Programme projects (FP7/2007-2013): EDEN: End-User Driven Demo for CBRNe, under Grant 61 Food supply chain integrity Downloaded by UNIVERSIDAD DE BURGOS At 07:57 06 January 2017 (PT) Agreement no. 313077, and SNIFFER: Sensory devices network for food supply chain security, under Grant Agreement no. 312411

SISTEM MANAJEMEN RISIKO KONTAMINASI PADA RANTAI PASOK PANGAN (STUDI KASUS : SUSU PASTEURISASI)

Intentional contamination threats to food supply chain has increased. Risk management can be used to handle such threats. Risk management methods such as International Organization for Standardization (ISO) 22000, Hazard Analysis and Critical Control Points (HACCP) can only be applied for unintentional contamination threats. The objectives of this research was to develop a model of risk management for intentional contamination threat on pasteurized milk supply chain in Indonesia. A case study using Threat Assessment Critical Control Point (TACCP) was conducted in PT XYZ to apply the model. The results showed that the threats can be divided into food fraud risk and food defense risk. The threat to this pasteurized product from this company could be classified as low risk by applying actions, such as prevention, detection, and deterrence