Determinants for conducting food safety culture research

Despite scientific discoveries, continual improvement in food safety management systems, and increased academic discussion on food safety, food safety remains an issue around the world. Organizational and administrative characteristics (i.e. food safety vision, communication, commitment, leadership, training), technical facilities/resources (i.e. food hygiene/safety tools, equipment, facilities), employee characteristics (i.e. attitudes, knowledge, perceptions, and risk awareness), group characteristics, and crucible characteristics are all important factors to consider in food safety culture research. The use of a systems approach, quantitative indicators, categorization systems for differentiated assessment, and the use of numerous techniques to improve study validity are among the methodological needs for food safety culture research. The identified food safety culture research determinants provide a solid and transparent foundation for a common understanding and research of the topic. The purpose of this study is to identify determinants for undertaking food safety culture research, with the systems approach serving as the underpinning philosophy to lead an organized rethinking of national, organizational, and safety culture literature in the context of food safety

Selected Biometric Characteristics of Wild Boar (Sus Scrofa Ferus) in North-East Romania

Our study analyzed selected biometric characteristics from 117 wild boars (Sus scrofa ferus) harvested during 2008 - 2014 in the Frasin and Marginea Forest hunting ground districts of Suceava County. Hunted boars were measured individually for head-body length (cm), height at withers (cm), length of metatarsus (cm), ear length (cm), tail length (cm) and body weight (kg) in accordance with their age-class and gender. These characteristics give information on the growth and development of wild boars and on the quality of their habitat. It was found that the average carcass weight was: piglets - 28.4 kg, yearling - 78.1 kg, subadults - 102.9 kg. The results show a faster body growth in females during their first year, while males make up for the weight difference in their 2nd and 3rd year. Statistical differences shown that males differentiate significantly to females by weight, body length, height at withers and length of metatarsus (P < 0.05) starting with their second year of life. The results regarding growth dynamic go along with the changes in boar’s social life, when the males are forced to leave and form smaller groups

Preliminary researches regarding the conservation of endangered local cattle to be abandoned and the achieving of meat hybrids throughout the hybridization with Romanian breeds

Studies were performed on first generation meat hybrids, from the Bălţată cu Negru Românească (BNR) dairy cattle, into four experimental groups of five animals /group, in relation to meat bulls breeds from which the frozen semen material used for cows artificial insemination, respectively: Group E1- Limousine (Li), E2 - Aberdeen Angus (AA), E3 - Blue Blanch Belgian (BBB) and E4 - Charolaise (CH). The hybrids obtained from the experimental groups were observed in terms of dynamic growth and development through biometric measurements and periodic weightings 3 months intervals until 12 months of age. Average Daily Gain (ADG) recorded different variations in report to age and breed: at six months old, between 418.52 ± 60.97 g (Group E3 -BBB) and 486.67 ± 108.66 g (Group E2 - AA), at 12 months old, between 997.22 g (Group E2 – AA) and 1311.11 g (Group E3 -BBB). Slaughter rate at 12 months showed variations in relation to breed and thermal regime, so in hot regime the values ranged between 56.62 % (BNR x AA) and 60.60 % (BNR x BBB) and in cold regime (to 24 hours) between 55.68 % (BNR x AA) and 59.73 % (BNR x BBB). Carcasses development indicators had values in most cases in favor of BNR x AA hybrids than BNR x BBB hybrids, with significant differences (P ≤ 0.01) regarding the width index (201.43 cm to 175.84 cm) and pulp development index (129.27 cm to 110.64 cm). From results analysis it can be concluded that in dangered local cattle, to be abandoned because of productive reform or not relevant point of view of milk production can be used in first generation for hybridization with meat breeds in obtaining meat hybrids with morphological features, slaughter rate and carcass structure from superior quality categories than the maternal breed

Sensory and physico-chemical characteristics of a new assortment of cheese obtained in the milk and milk products micro production workshop within I.U.L.S.

As more and more people place a high value on their health and well-being, taking into consideration all of the variables that contribute to it, the food business sector has been forced to enhance its goods, as the food diet plays an extremely significant part. By examining the chemical makeup of the food they consume, today's customers are paying more attention to product ethics. Additionally, sectoral considerations play a major part in the procurement of food, with the food being purchased only after doing a much more thorough study.Cheeses play a significant part in the diets of consumers, since they are a commodity that is extensively consumed both internationally and in our own country. For many years, producers have defined cheese quality as cheese that is made consistently and inexpensively. Consumers had fewer options in the past, and as a result of this limited experience, their palates were less discriminating. Today's cheese markets are global, and cheesemakers compete openly for customers, providing them with a growing variety of options. Cheese consumers are more affluent, and many have sampled or consumed a variety of cheeses regularly, making them more discriminating. These customers are now defining the cheese quality standard, which is ultimately established by eating quality. In our country, over time, many different types of cheese have appeared, but telemeau stands out among them due to a variety of characteristics, and because it is considered a traditional product. Even while the vast majority of telemea variants now available on the market are produced using a standard technology (SR 1981/2008), the primary goal of this study was to create a new assortment of cheese, which was called "A type of Telemea cheese". To emphasize the qualitative parameters, sensory analyzes were performed (appearance, consistency, color, odor, and taste), and physicochemical determinations were also performed (water content %, dry matter %, fat relative to dry matter %, protein substances %, sodium chloride % and acidity °T), values that were compared with those specific to Telemea made of fresh cow's milk (quality I)

Food fraud prevention as an active tool in meat industry: a case study of poultry slaughterhouse

Worldwide latest food fraud incidents have emphasized the need to reinforce food fraud prevention across the global supply chain, which again is essential not just to protect public health, but also to regain weakened consumer trust in foods, in an economic context where entrepreneurs and regulators acknowledge that confidence is the cornerstone of efficient and productive economies. Unfortunately, current food safety and quality management systems were not initially intended to prevent fraud. Prevention of food fraud involves a particular approach: it must take into account vulnerability assessments and formulate a food fraud mitigation plan, that needs to be continuously updated, being correlated with national and international context on this subject and the fact that food fraud typically appears when the opportunity and the motivation of food crime are strong and the probability of being detected as well as the penalties are minimal. The central objective of this paper was to develop a functional analysis tool starting with a pre-existing "NSF Fraud Security Model" version, designed to support the large reputable food retailers and authorities in the prediction of potential for fraudulent activity in a variety of products. This case study, focused on three key strategic elements: the prediction, prevention and management of the food fraud mitigation plan in accordance with Guidelines for Implementation of the GFSI recognized schemes. The outcome of this project is a functioning prototype, a concept built over the past 2 years via collaborative sessions with project team members and tested for input from industry and regulatory representatives. This analysis provides a framework for evaluating the role of science and technology in identification, mitigation, and then prevention

The influence of technological parameters on the sensory quality of pork paté

To obtain high-quality food appreciated by consumers, several principles and rules are applied in all stages involved in obtaining the product, including design, production, testing, and marketing that must be observed. This paper presents a diversification of the technology of producing canned paté, manufactured within the Meat Processing Workshop of the University of Life Sciences, and the consequences of technological changes examined in terms of sensory parameters. For the study, three batches of products were prepared. The technological flow was differentiated by the proportion of raw meat materials introduced in the recipe (pork/pork liver/fat) and by the time and temperature parameters at which the sterilization was performed. Following the performance of sensory tests on the obtained batches, significant differences in texture were found, the batch with the highest average for unctuosity and spreadability being L1, which contained the highest quantity of fat. The most pronounced flavour for the three samples was the metallic one, the next score being for the butter flavour, also perceived more intensely for L1. Regarding the averages obtained for the rancid aroma, they had the lowest values, which reveals the fact that a correct balance of the amount of fat was achieved with the heat treatment applied for the three batches

Research on changes in pork quality parameters following different aging processes

The present study aimed to investigate the effect of aging time and method on the quality characteristics of three categories of domestic pork muscle (pork loin, collar and leg). The meat samples were evaluated at three aging periods, 1 day, 5 and 10 days, for pH, refrigeration losses and colour For the analysed samples were defined two methods of ageing: wet-ageing (WA) and dry-ageing (DA). Dry-aged samples showed significantly higher refrigeration losses compared to wet matured samples, losses which increased with the aging time, especially in the case of unpacked meat. The aging method induced significant differences (p < 0.05) in pH values, with vacuum-packed samples showing higher pH values compared to dry-matured samples. The highest pH values were noticed for the collar samples, with a maximum of 6.062±0.038 for the 10-day wet-aged batch. The wet-aged samples were brighter (L*) at all stages of maturation, but showed higher values for b* (yellowness) after 10 days of maturation. While the dry-aged samples were significantly redder (higher a*) after 10 days of aging