Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

The Belgian food safety authority has provided incentives for food business operators to set-up a certified self-checking system (SCS), based upon good practices and HACCP principles. A selection of food processing companies in Belgium was invited to take part in a self-assessment study to evaluate the effect of SCS certification on the performance of an implemented food safety management system (FSMS) and on company’s microbiological food safety output according to their sector and company size and to compare the added value of SCS against voluntary standard certification. Results revealed that the majority of food processing companies (90%) were already certified for a voluntary standard such as BRC or IFS prior to or next to the Belgian SCS certification (50%). Although five clusters could be identified among the eighty-two participating companies in the performance profiles of their food safety management system and microbiological food safety output, overall no significant difference could be identified between SCS certified and non-certified SCS food processing companies. However, assurance activities (i.e. set-up of sampling plan, validation and verification of the FSMS) were elaborated at a more advanced, tailored level in SCS certified companies. No significant differences were found according to company size, but depending on the sector more robust FSMS could be identified (e.g. animal products processing sector). The benefits of the widespread presence of a third party certified food safety management system (whether voluntary standard or national SCS) as a basis for governing food safety are also reflected in the favourable inspection results obtained by Belgian food safety authority (76.90%e78.71% compliance in years 2009e2011; 12 823 SCS certified companies being visited) at the processing level. Whereas higher non-compliance in inspection results is noted (47.55e52.45% compliance in years 2009e2011; 4 415 SCS certified companies being visited) in the distribution sector, encompassing a large amount of small food service operations and retail outlets. The introduction of certified SCS is still exceptional in that sector (4.11% in 2011) and the introduction of voluntary standards is less common due to lack of incentives, capacity and resources. Thus, there are indications that a certification system based on audits is an appropriate approach in pro-actively governing food safety and supporting the implementation of control and assurance activities at advanced level, hence increasing the robustness of the food safety management systems as a basis for good microbiological food safety output

Sensitizing events as trigger for discursive renewal and institutional change in Flanders’ environmental health approach, 1970s-1990s

Contains fulltext : 118953.pdf (publisher's version ) (Open Access)11 p

Origin and Global Expansion of Complex Lineage 3.

complex (MTBC) Lineage 3 (L3) strains are abundant in world regions with the highest tuberculosis burden. To investigate the population structure and the global diversity of this major lineage, we analyzed a dataset comprising 2682 L3 strains from 38 countries over 5 continents, by employing 24-loci mycobacterial interspersed repetitive unit-variable number of tandem repeats genotyping (MIRU-VNTR) and drug susceptibility testing. We further combined whole-genome sequencing (WGS) and phylogeographic analysis for 373 strains representing the global L3 genetic diversity. Ancestral state reconstruction confirmed that the origin of L3 strains is located in Southern Asia and further revealed multiple independent introduction events into North-East and East Africa. This study provides a systematic understanding of the global diversity of L3 strains and reports phylogenetic variations that could inform clinical trials which evaluate the effectivity of new drugs/regimens or vaccine candidates

Characterization of the first cultured representative of Verrucomicrobia subdivision 5 indicates the proposal of a novel phylum.

The recently isolated strain L21-Fru-ABTrepresents moderately halophilic, obligately anaerobic and saccharolytic bacteria that thrive in the suboxic transition zones of hypersaline microbial mats. Phylogenetic analyses based on 16S rRNA genes, RpoB proteins and gene content indicated that strain L21-Fru-ABTrepresents a novel species and genus affiliated with a distinct phylum-level lineage originally designated Verrucomicrobia subdivision 5. A survey of environmental 16S rRNA gene sequences revealed that members of this newly recognized phylum are wide-spread and ecologically important in various anoxic environments ranging from hypersaline sediments to wastewater and the intestine of animals. Characteristic phenotypic traits of the novel strain included the formation of extracellular polymeric substances, a Gram-negative cell wall containing peptidoglycan and the absence of odd-numbered cellular fatty acids. Unusual metabolic features deduced from analysis of the genome sequence were the production of sucrose as osmoprotectant, an atypical glycolytic pathway lacking pyruvate kinase and the synthesis of isoprenoids via mevalonate. On the basis of the analyses of phenotypic, genomic and environmental data, it is proposed that strain L21-Fru-ABTand related bacteria are specifically adapted to the utilization of sulfated glycopolymers produced in microbial mats or biofilms