Green machining for the dry milling process of stainless steel 304

Dry machining represents an eco-friendly method that reduces the environmental impacts, saves energy costs, and protects operator health. This paper presents a multi-response optimization which aims to enhance the power factor and decrease the energy consumption as well as the surface roughness for the dry machining of a stainless steel 304. The cutting speed (V), depth of cut (a), feed rate (f), and nose radius (r) were the processing conditions. The outputs of the optimization are the power factor, energy consumption, and surface roughness. The relationships between inputs and outputs were established using the radial basis function models. The experimental data were normalized, with the use of the grey relational analysis. The principal component analysis is applied to calculate the weight values of technical responses. The desirability approach is used to observe the optimal values. The results showed that the technical outputs are primarily influenced by the feed rate and cutting speed. The reductions of energy consumption and surface roughness are approximately 34.85 % and 57.65 %, respectively, and the power factor improves around 28.83 %, compared to the initial process parameter settings. The outcomes and findings of the investigated work can be used for further research in sustainable design and manufacturing as well as directly used in the knowledge-based and expert systems for dry milling applications in industrial practices

Exploring behavioural economics: Using ‘nudge theory’ to improve the effectiveness of SafePORK interventions in Vietnam

Pork is the most popular meat consumed in Vietnam and studies have shown high (28.6-44%) Salmonella contamination rates at the point of purchase, resulting in a high incidence rate of Salmonella related food borne disease. The high microbial contamination rate is attributed to poor hygiene practice in the pork value chain and the market-based approaches to improving the safety of pork in Vietnam, or SafePORK project has designed a set of interventions to improve the standard of practice which are due to be trialled in 2019. Behavioural economics and 'nudges’ are defined as interventions with a low level of intrusiveness on personal choice which can be used to alter behaviour. While they have not yet been used for food safety in the pork value chain, some of the proposed interventions aim to alter actor’s behaviour and thus could be amenable to ‘nudging’. A previous research project to assess the potential of nudges to improve pork safety in Vietnam highlighted three main themes which could be used to influence actors within the value chain; 1) actors were most influenced by people they respected, which within the study groups were found to be veterinarians and actor’s peers, 2) actor’s reputation was regarded as an important incentive, and 3) salient visual methods of displaying information were found to be a commonly used method of delivering information in existing food safety interventions. A stakeholder workshop supported by the SafePORK project, the International Livestock Research Institute and the Royal Veterinary College was held in Hanoi to gain a better understanding of the slaughterhouse and retail processes to ascertain which nudges could be used to support the proposed interventions, and to discuss the practical aspects of implementing nudges. Participants included actors (n=32) from various parts of the pork value chain, including slaughterhouse workers, retailers, veterinarians, government officials, and researchers. During the workshop participants were separated into small groups and took part in group discussions to explore the slaughterhouse and retail processes and discuss the feasibility of using nudges to change actors' behaviours. Participants were shown several potential nudges (posters, arrows and footprints) and asked to evaluate these through discussion and a scoring exercise. After each activity a plenary session took place to allow dissemination of feedback to the entire group. The workshop found that the slaughterhouse workers and retailers appeared to be aware of the major issues surrounding foodborne disease in their industry, highlighting, during the discussions, many of the key points in the pork production chain where meat contamination with microorganisms can occur. The concept of using posters to display information was well received by the workshop participants. Both positive and negative framing of information were thought to be effective, the choice of which dependent on the target audience. However, when scored by participants, the negatively framed posters scored significantly higher than the positively framed posters, indicating a greater anticipated impact on actor’s behaviour. All participants discussed the need to have site specific photos to reflect the real context of the setting to increase engagement with the media. When considering the effect of colour on salience; red was considered dirtiest, yellow, orange, and purple considered neutral colours, and green and blue considered the cleanest colours. The participants thought that the prospect of upscaling nudges to a broader audience of retailers and consumers could be implemented but would need to be supported by competent food safety authorities. Using the findings from this workshop, site specific nudges should be created to support specific SafePORK interventions, which at this stage are likely to be in the form of informational posters. Ideally, in addition to testing the interventions in a randomly controlled trial, the nudges would be similarly tested to allow assessment of their effectiveness. Further investigation, such as trialling the use of footprints and arrows in slaughterhouse environments, is needed to ascertain the practicality of using these nudge concepts to designate clean and dirty zones

The first large scale randomized control trial in Cambodia animal sourced food systems: rationale and process

Objectives: The aim of the abstract is to share rationale, processes, experiences including challenges made during the implementation of a RCT to improve food safety in traditional pork retail in Cambodia. Material and methods: The RCT was part of an operational research conducted under the framework of the Safe Food Fair Food Cambodia Project implemented by the International Livestock Research Institute in partnership with Cambodian and international partners. It is considered as the first large scale RCT in Cambodia animal sourced food systems. The RCT was implemented across six provinces, each province two control and treatment markets and up to fifteen retailers per selected market. Results: The RCT was designed over a period of approximately six months. This included an in-depth participatory diagnostic with national partners on feasible intervention, selection of provinces and markets, required training and staff needed. In consecutive steps training materials were designed, low-cost equipment agreed and procured (value 25-30 USD). Implementers at provincial level included market managers and local veterinary services. In each of the six province 6-8 local staff was identified consisting of market manager and vets in addition to members of the research team. The RCT was conducted over a period of 6 weeks, this included training, observations of hygienic practice and use of hygienic indicators. Challenges included variations of markets in terms infrastructure, limited information of operating retailers per market and some delayed analysis of RCT results. Conclusions: Important for the success of the RCT (significant hygienic improvements) was the profound preparation (participatory diagnostic) and dedicated support of local authorities prior and throughout the trail. Intervention packages were taken up by national authorities in form of modified guidelines

Heavy metal contamination in retailed food in Bangladesh: a dietary public health risk assessment

IntroductionContamination with heavy and toxic metals along the food value chain is a public health concern in Bangladesh. MethodsIn this study, 608 fish and chicken samples from traditional and modern retail outlets in urban, peri-urban, and rural areas were collected and analyzed for chromium (Cr), cadmium (Cd), and lead (Pb) contamination, using atomic absorption spectrometry method. The daily intake, target hazard quotient and the target carcinogenic risk (for lead only) as a result of fish and chicken consumption was calculated based on mean results, and by Monte Carlo simulation in @Risk with 100,000 iterations (quantitative risk assessment). ResultsCr and Cd were detected in 80-86% of both chicken meat and fish samples, while Pb positivity found in chicken meat and fish was 54.9 and 23.3%, respectively. The mean concentration (+/- SD) of Cr, Cd, and Pb in chicken meat were 0.66 +/- 0.93, 0.02 +/- 0.03, and 0.09 +/- 0.10 mg/kg, respectively; and in fish were 0.49 +/- 0.62, 0.02 +/- 0.03, and 0.06 +/- 0.09 mg/kg, respectively. The estimated daily intakes of Cr, Cd, and Pb from chicken and fish were lower than the maximum tolerable daily intake in all studied areas. In addition, the target carcinogenic risk for Pb in chicken was lower than the negligible range, which indicated the risk of cancer due to exposure to Pb through chicken meat and fish consumption was very low. DiscussionThe present study concludes that consumption of chicken meat and fish in Bangladesh, currently at very low levels, is unlikely to constitute a major health risk for humans in respect to these metals. However, continuous market surveillance for heavy metals in food stuff is recommended, especially since consumers may increase their meat intake

Rapid integrated assessment of food safety and nutrition related to pork consumption of regular consumers and mothers with young children in Vietnam

Pork is the most common and widely consumed meat product in Vietnam. The study aimed to assess nutrition and food safety risks and opportunities associated with pork value chains in Vietnam. Twenty-nine focus group discussions (FGD) were conducted in Hung Yen and Nghe An provinces with 164 participants who were both regular pork consumers and mothers with young children. In each province, three districts were selected, and in each district we selected one commune. To assess the quality of pork, we took 30 swab samples of pig carcasses at slaughterhouses, 90 pork samples at slaughterhouses and markets and analysed all samples for total bacterial count (TBC), coliforms, water holding capacity and pH. The results showed that pork was the main livestock product consumed and women are responsible for buying and preparing food for daily meals. Pork was the main animal sourced food (ASF) for Vietnamese consumers, for 50–60% of ASF. There was little knowledge of zoonotic diseases. The findings suggest further studies to address consumers’ concern on chemical contamination. Most market pork samples were not within the allowable range of limits standards of Vietnam for bacterial contamination: 90% of samples were above the official permissible limit for TBC and 98% did not meet standards for coliforms. Fifty percent of samples had acceptable pH but only 5% had acceptable water holding capacity. There were no significant differences in pork quality between intensifying Hung Yen and traditional Nghe An provinces, although there was a tendency for samples from Hung Yen to have better compliance. This rapid assessment revealed considerable interest and knowledge on pork nutrition and safety and found some behavioural but few quality and safety differences between traditional and intensifying systems. This indicated marketed pork is of low quality and safety, and a lack of support to consumers in making good choices