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Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDFood safety risks (FSRs) are increasingly characterized by geographical complexity along with rapid urbanization, changing dietary pattern, and the modernization of the food industry. These factors pose challenges for food risk control in developing economies, more so during the global COVID‐19 pandemic.
Wenjing Nie, Chunhui Liu
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AbstractBACKGROUNDFood safety risks (FSRs) are increasingly characterized by geographical complexity along with rapid urbanization, changing dietary pattern, and the modernization of the food industry. These factors pose challenges for food risk control in developing economies, more so during the global COVID‐19 pandemic.
Wenjing Nie, Chunhui Liu
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Food Safety: Regulation, Risk Analysis and Food Chemicals
2020This chapter focuses on the regulatory and non regulatory approaches related to ensuring food are uncontaminated or safe for consumption. Australia has a long history of food regulation, with the first legislation passed in the colony of New South Wales in 1838.
Janis Baines, David Borradale
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American Journal of Food Sciences and Nutrition, 2023
Food risk analysis remains a major cornerstone that provides a framework for the risk-based food safety system. This paper aimed at evaluating the effectiveness of the food safety system, and the foundational role and opportunities of the risk analysis concept in the East Africa Community (EAC).
Theoneste Hagenimana +4 more
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Food risk analysis remains a major cornerstone that provides a framework for the risk-based food safety system. This paper aimed at evaluating the effectiveness of the food safety system, and the foundational role and opportunities of the risk analysis concept in the East Africa Community (EAC).
Theoneste Hagenimana +4 more
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2011
Food safety is defined by the World Health Organization as the assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. It is estimated that, annually, one-third of the populations of developed countries are affected by foodborne disease and, globally, food and waterborne diseases kill an ...
Bertolatti, Dean, Theobald, C.
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Food safety is defined by the World Health Organization as the assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. It is estimated that, annually, one-third of the populations of developed countries are affected by foodborne disease and, globally, food and waterborne diseases kill an ...
Bertolatti, Dean, Theobald, C.
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Food Safety—Risk Assessment Strategies for Mycotoxin Analysis
Cereal Foods World, 2012Molds can be found in food and feed products, and some can generate mycotoxins that are toxic to humans and animals. Proper sampling, detection, and risk-based analysis of commodities to identify and reduce contamination are key factors in the successful manufacturing of safe foods and feeds.
M. E. Tess, S. J. Saul
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Forty Years of Food Safety Risk Assessment: A History and Analysis
Risk Analysis, 2020AbstractBefore the founding of the Society for Risk Analysis (SRA) in 1980, food safety in the United States had long been a concern, but there was a lack of systematic methods to assess food‐related risks. In 1906, the U.S. Congress passed, and President Roosevelt signed, the Pure Food and Drug Act and the Meat Inspection Act to regulate food safety ...
Felicia, Wu, Joseph V, Rodricks
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SAFE FOODS – promoting food safety through a new integrated risk analysis approach for foods
Nutrition Bulletin, 2005The European food chain is generally considered as one of the safest in the world. Paradoxically, consumers in Europe have little confidence in the safety of their food supply and remain sceptical and distrustful of the institutions and the procedures currently in place.
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Risk state analysis of food manufacturing quality risk and safety management model
2011 2nd IEEE International Conference on Emergency Management and Management Sciences, 2011This paper theoretically defines the risk-related terms of food manufacturing quality and establishes the logical relationship between them, bringing up “2–3 structure” model of food quality risk system, risk derivation mechanism and the behavior of controllable risks and establishing module system and structure of controllable risks.
null Weidong Xi, null Xiaona Tian
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