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Journal articles on the topic 'Food health safety'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Serenčéš, R., and M. Rajčániová. "Food safety – public good." Agricultural Economics (Zemědělská ekonomika) 53, No. 8 (January 7, 2008): 385–91. http://dx.doi.org/10.17221/899-agricecon.

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The paper seeks to analyse the understanding of food safety by consumers of agro food products in the Nitra region. The food safety is here understood as the complex of precautions concerning the plant health protection, veterinary problems, animal health protection and animal welfare, concerning the foodstuffs and feeds. Realization of these precautions leads to the safety of all the parts of the food chain and the final foodstuff. Health, good living level and the protection of economic and social interests of people are the basic attributes for the evaluation of the role of foodstuff. That is why the food policy of the SR and the EC is also subordinated to these attributes. General principles and claims concerning food safety are set in the decree of the European Parliament and the Commission (EC) No. 178/2002. Relevant claims of this key horizontal regulation are already in use since January the 1st 2005, and create the common basement for precautions concerning foodstuffs and feeds, and legally ensure the complex approach to the food safety including all the direct and indirect impacts on food safety, animal health and some environmental issues. The food safety is a public good in the SR as it is characterised by non-excludability from consumption and non-existence of rivalry in the consumption.

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Cole, Martin, and Mary Ann Augustin. "Food Safety and Health." Engineering 6, no. 4 (April 2020): 391–92. http://dx.doi.org/10.1016/j.eng.2020.01.010.

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3

Cassiday, Laura. "Public health: Food-safety sentinels." Nature 468, no. 7325 (December 2010): 857–58. http://dx.doi.org/10.1038/nj7325-857a.

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4

van Klink, Ed. "Public health and food safety." Veterinary Record 174, no. 11 (March 13, 2014): 280.2–280. http://dx.doi.org/10.1136/vr.g1759.

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5

Johnston, A. M. "Animal health and food safety." British Medical Bulletin 56, no. 1 (January 1, 2000): 51–61. http://dx.doi.org/10.1258/0007142001902969.

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Miyagishima, K., G. Moy, S. Miyagawa, Y. Motarjemi, and F. K. Käferstein. "Food safety and public health." Food Control 6, no. 5 (January 1995): 253–59. http://dx.doi.org/10.1016/0956-7135(95)00039-t.

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7

Sarkadi, Livia Simon, and Veronika Gál. "Novel Foods: Regulation, Health and Safety Considerations." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 3 (December 1, 2012): 133–37. http://dx.doi.org/10.2478/v10046-012-0009-9.

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Abstract Under the Novel Food Regulation (258/97/EC), a novel food is defined as a food or food ingredientthat does not have a significant history of consumption within the European Union prior to 15May 1997. Novel foods are required to undergo a pre-market safety assessment and must beauthorised before they can legally be marketed in the EU. A proposal to revise and update the EUNovel Food Regulation was published in 2008. This proposed a definition for nanomaterials, acentralised and faster authorisation procedure and specific measures for traditional foods fromthird countries. As a result of disagreement on the inclusion of foods from cloned animals, theEuropean Parliament and Council were unable to reach agreement on the new regulation beforethe deadline of 30 March 2011. New discussions on the updated Regulation are expected to takeplace in 2012. So far 66 novel foods and food ingredients have been authorised for use in the EU.The most popular products are Noni juice (juice of the fruits of Morinda citrifolia) and phytosterolsin a number of foodstuffs

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Bavoria, Shalli, Sahil Langeh, and Lubna Ashraf Mir. "Food safety in India: a public health priority." International Journal Of Community Medicine And Public Health 8, no. 6 (May 25, 2021): 3193. http://dx.doi.org/10.18203/2394-6040.ijcmph20211917.

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Access to sufficient amounts of safe and nutritious food is the key to sustain life and promote good health. It is an essential component of our survival. Healthy and nutritious food leads to a healthy workforce and hence, improving the economy of any country. Unsafe food creates a vicious circle of disease and malnutrition, particularly affecting infants, young children, elderly and sick. The food borne diseases impede socioeconomic development of any country by increasing expenditure on health system and affecting national economies, tourism and trade. Food borne illnesses are usually caused by infectious organisms like bacteria, viruses, protozoa and toxins in chemicals which contaminate food, water and soil in which food is grown. These pathogens lead to diarrhoea and other deadly diseases like meningitis. In India, majority of the outbreaks of food borne disease are unreported, unrecognized or un-investigated and may only be noticed after major health or economic damage has occurred. In such a condition controlling the outbreaks, detection and removal of foods leading to the problem, identification of the factors that contribute to the contamination, growth, survival and dissemination of the suspected agent, prevention of future outbreaks and strengthening of food safety policies and programmes is not possible.

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Sándor Tömösközi, Lívia Hajas, Tamás Langó, Kitti Török, and Zsuzsanna Bugyi. "Food allergy, safety and analytics." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 323–26. http://dx.doi.org/10.34101/actaagrar/49/2552.

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The food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods or components of food. In the interest of the patients’ health 14 allergenic components must be labeled on the food packaging. To meet the requirement of regulation reliable and valid analytical methods are necessary which for the most allergenic foods are not available.

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10

Tutelyan, V. A. "Healthy food for public health." Public Health 1, no. 1 (June 8, 2021): 56–64. http://dx.doi.org/10.21045/2782-1676-2021-1-1-56-64.

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The concept of healthy nutrition as a key factor shaping human health in all periods of life, as well as its fundamental principles based on the basic laws on nutrition, is considered. Special attention is paid to the issues of food safety, ensuring the physiological needs for energy, food and biologically active substances, the importance of diversity and balance of the diet. The main violations of the nutrition structure of the population of the Russian Federation are reflected and effective tools for its improvement, prevention of alimentary-dependent non-communicable diseases and health-saving of the nation are proposed.

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11

Adeyeye, Samuel Ayofemi Olalekan. "Food packaging and nanotechnology: safeguarding consumer health and safety." Nutrition & Food Science 49, no. 6 (November 11, 2019): 1164–79. http://dx.doi.org/10.1108/nfs-01-2019-0020.

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Purpose Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods. Design/methodology/approach This review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety. Findings Applications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging. Originality/value The increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foods vis-à-vis the roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.

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Ceyhun Sezgin, Aybuke, and Nevin Şanlıer. "Street food consumption in terms of the food safety and health." Journal of Human Sciences 13, no. 3 (October 16, 2016): 4072. http://dx.doi.org/10.14687/jhs.v13i3.3925.

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Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety.

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13

Haldar, R. N. "World Health day 2015- Food Safety." Indian Journal of Physical Medicine and Rehabilitation 26, no. 1 (2015): 1. http://dx.doi.org/10.5005/ijopmr-26-1-1.

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14

Chaudhuri, Debnath. "Food safety: A public health priority." Indian Journal of Public Health 59, no. 2 (2015): 83. http://dx.doi.org/10.4103/0019-557x.157496.

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15

Chassy, Bruce M. "Food safety risks and consumer health." New Biotechnology 27, no. 5 (November 2010): 534–44. http://dx.doi.org/10.1016/j.nbt.2010.05.018.

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16

Hulme, Philip E. "Environmental Health Crucial to Food Safety." Science 339, no. 6119 (January 31, 2013): 522. http://dx.doi.org/10.1126/science.339.6119.522.

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17

Sax, Joanna K., and Neal Doran. "Food Labeling and Consumer Associations with Health, Safety, and Environment." Journal of Law, Medicine & Ethics 44, no. 4 (2016): 630–38. http://dx.doi.org/10.1177/1073110516684805.

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The food supply is complicated and consumers are increasingly calling for labeling on food to be more informative. In particular, consumers are asking for the labeling of food derived from genetically modified organisms (GMO) based on health, safety, and environmental concerns. At issue is whether the labels that are sought would accurately provide the information desired. The present study examined consumer (n = 181) perceptions of health, safety and the environment for foods labeled organic, natural, fat free or low fat, GMO, or non-GMO. Findings indicated that respondents consistently believed that foods labeled GMO are less healthy, safe and environmentally-friendly compared to all other labels (ps < .05). These results suggest that labels mean something to consumers, but that a disconnect may exist between the meaning associated with the label and the scientific consensus for GMO food. These findings may provide insight for the development of labels that provide information that consumers seek.

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18

NITZKE, Julio Alberto, Florencia CLADERA, Roberta THYS, Fabiana Thomé DA CRUZ, and Sônia MARTINELLI. "5th Food Safety and Security Symposium: food and health." Food Science and Technology 36, suppl 1 (May 20, 2016): 1–7. http://dx.doi.org/10.1590/1678-457x.0057.

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19

Torres-Giner, Sergio, Cristina Prieto, and Jose M. Lagaron. "Nanomaterials to Enhance Food Quality, Safety, and Health Impact." Nanomaterials 10, no. 5 (May 14, 2020): 941. http://dx.doi.org/10.3390/nano10050941.

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Food quality and safety are key aspects to guarantee that foods reach consumers in optimal conditions from the point of view of freshness and microbiology. Nanotechnology offers significant potential to secure or even enhance these aspects. Novel technologies, such as nanofabrication and nanoencapsulation, can provide new added value solutions for the fortification of foods with bioactives and targeted controlled release in the gut. Nanomaterials can also support food preservation aspects by being added directly into a food matrix or into food contact materials such as packaging. Thus, nanomaterials can be leveraged in the form of nanocomposites in food packaging design by melt compounding, solvent casting, lamination or electrohydrodynamic processing (EHDP) to promote passive, active, and even bioactive properties such as barrier, antimicrobial, antioxidant, and oxygen scavenging roles and the controlled release of functional ingredients. These attributes can be exerted either by the intended or non-intended migration of the nanomaterials or by the active substances they may carry. Lastly, nanomaterials can be advantageously applied to provide unique opportunities in Circular Bioeconomy strategies in relation to the valorization of, for instance, agro-industrial wastes and food processing by-products.

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József Fenyvessy. "Some aspects of food safety from animal origin." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 153–55. http://dx.doi.org/10.34101/actaagrar/49/2514.

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The relationship between the civilisation illnesses and incorrect nutrition can be considered as demonstrated. The functional foods having one or several nutritional- biological advantage can contribute to the healthy nutrition and to improving the quality of life. Beside the healthy nutrition it is an another important requirement that the food does not contain pathogens or substances of chemical and biological origin namely it has to be safe. In this publication the foods of animal origin were investigated in the point of view of public health hazards arising during their production and processing.The contamination and infection of food raw materials, the consequence of chemical substances getting in or developing it the food, the judgement of food deviring from genetically modified or cloned animals are discussed.

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Pires, Sara M., Sofie T. Thomsen, Maarten Nauta, Morten Poulsen, and Lea S. Jakobsen. "Food Safety Implications of Transitions Toward Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 104S—124S. http://dx.doi.org/10.1177/0379572120953047.

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Despite increased political attention, foodborne diseases still cause a substantial public health, economic, and social burden worldwide. Children younger than 5 years, people living in developing regions, and in the poorest areas of the world are disproportionally affected, bearing a large proportion of the global burden of foodborne disease. Yet, food safety is a prerequisite to ensuring food security globally: Foods that are responsible for important food safety problems are also crucial to ensure food security in some regions and are essential sources of nutrition. Moreover, together with calls for action to meeting international sustainable development goals, global efforts to promote food security and healthy diets have now highlighted the need to modify food systems globally. This article therefore explores the food safety dimensions of transitions toward food systems that promote sustainable healthy diets. The current body of evidence points to the combined health and environmental benefits of shifting toward a more plant-based diet, including vegetables and fruits, nuts, pulses, and whole grains. As a shift toward more plant-based diets may also lead to higher exposures to chemicals or pathogens present in these foods, an evaluation of food safety implications of such transitions is now imperative. We conclude that several synergies between public health, environmental, and food safety strategies can be identified to support dietary transitions.

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Cortés Sánchez, Alejandro De Jesús, Martha Lorena Guzmán Robles, Rodolfo Garza Torres, Luis Daniel Espinosa Chaurand, and Mayra Diaz Ramirez. "Food Safety, Fish and Listeriosis." Turkish Journal of Agriculture - Food Science and Technology 7, no. 11 (November 23, 2019): 1908. http://dx.doi.org/10.24925/turjaf.v7i11.1908-1916.2888.

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Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and human mortality due to causative agents of listeriosis, along with their resistance to antimicrobials, they have acquired a greater emphasis on human health, animal health and food industry, resulting in the implementation of safety systems such as good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) system, analytical methods and microbiological criteria, as some of the actions to contribute to the food safety and public health protection. The purpose of this review document is to provide, in a general way, aspects involved in foodborne illnesses, specifically listeriosis and its association with fish as a transmitting food, considering the prevention and control measures of this disease through food. It also includes aspects related to antimicrobial resistance by bacterial isolates obtained from fish, their implications and health risks.

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Mikula, P., Z. Svobodová, and M. Smutná. "Phthalates: toxicology and food safety – a review." Czech Journal of Food Sciences 23, No. 6 (November 15, 2011): 217–23. http://dx.doi.org/10.17221/3394-cjfs.

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Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods.  

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Hwang, Ji Young. "Food Discourse Analysis in Health Related Food Ads : Body. Health Safety. Product." Social Science Research Review 36, no. 1 (February 29, 2020): 103–25. http://dx.doi.org/10.18859/ssrr.2020.2.36.1.103.

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Ayivi, Raphael D., Rabin Gyawali, Albert Krastanov, Sulaiman O. Aljaloud, Mulumebet Worku, Reza Tahergorabi, Roberta Claro da Silva, and Salam A. Ibrahim. "Lactic Acid Bacteria: Food Safety and Human Health Applications." Dairy 1, no. 3 (October 29, 2020): 202–32. http://dx.doi.org/10.3390/dairy1030015.

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Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.

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Mishra, Sunita, and Pushpa Upadhyaya. "Food safety issues in the irradiation of foods." International Journal of Low Radiation 4, no. 3 (2007): 248. http://dx.doi.org/10.1504/ijlr.2007.015820.

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27

Smith, David. "European Food Safety Forum." Journal of the Royal Society of Health 111, no. 6 (December 1991): 226. http://dx.doi.org/10.1177/146642409111100605.

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Pennington, Hugh. "Food safety: Unfinished business." Perspectives in Public Health 130, no. 4 (July 2010): 157–58. http://dx.doi.org/10.1177/1757913910372745.

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Sandøe, Peter. "Food safety is political." Medicine, Health Care and Philosophy 7, no. 3 (January 2005): 341–43. http://dx.doi.org/10.1007/s11019-004-3357-7.

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Freeman, Kris. "Food Safety. HACCP Hassles." Environmental Health Perspectives 109, no. 7 (July 2001): A307. http://dx.doi.org/10.2307/3454765.

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Mantovani, Alberto. "Endocrine Disrupters and Food Safety." Open Biotechnology Journal 10, no. 1 (March 31, 2016): 98–107. http://dx.doi.org/10.2174/1874070701610010098.

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The general population is constantly exposed to a mixture of endocrine disrupters (ED), mainly through the food chain.The dietary exposure pathways are diverse, since ED can: i) affect diet components most liable to environmental pollution (e.g., polychlorinated and polybrominated chemicals in lipid-rich foods); ii) be employed in food production (e.g., certain groups of agrochemicals); iii) be released from food contact materials or during food production processes (such as bisphenol A or phthalates); iv) last but not least, be naturally present in food: endocrine-active nutrients and bioactive substances, such as iodine and phytoestrogens, respectively, may elicit health risks when intakes are excessive. Main health concerns from dietary exposure to ED include the building-up of a pollutants body burden and the potential for additive, “cocktail” effects. The factors modulting exposure and susceptibility are considered, including different stages of life, the modulation of risks by dietary habits and the multiple, often inadequately understood, interactions between ED and food components.

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Sim, Saitin, and Viroj Wiwanitkit. "Food contamination, food safety and COVID-19 outbreak." Journal of Health Research 35, no. 5 (April 29, 2021): 463–66. http://dx.doi.org/10.1108/jhr-01-2021-0014.

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PurposeCOVID-19) is the present global problem. The potential for food borne transmission of COVID-19 becomes a present discussed public health issue. At present, there are many reports on the food contamination with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). It is no doubt that the viral contamination in food is possible. The authors summarize and discuss on food contamination, food safety and COVID-19 outbreak.Design/methodology/approachThe authors give a commentary on the available data on food contamination during COVID-19 outbreak. Based on basic food safety principles, the authors build an argument on available recommendation regarding food safety during the COVID-19 outbreak.FindingsIt still lacks in many details of food safety during COVID-19 pandemic. Public health personnel usually refer to classical food safety principles for recommending general people about food safety, but it still lacks for updated specific data on COVID-19. The present commentary gives some few ideas and it is necessary to have further specific research on this specific issue.Originality/valueThis is an original commentary regarding the new contemporary problem on food contamination, food safety and COVID-19 outbreak.

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Ehuwa, Olugbenga, Amit K. Jaiswal, and Swarna Jaiswal. "Salmonella, Food Safety and Food Handling Practices." Foods 10, no. 5 (April 21, 2021): 907. http://dx.doi.org/10.3390/foods10050907.

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Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.

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Ann Tamano Dollentas RN LPT, Jamie, and Fely Antes Habla , EdD. "FOOD HYGIENE AND SAFETY PRACTICES OF FOOD ESTABLISHMENTS." International Journal of Advanced Research 9, no. 5 (May 31, 2021): 794–97. http://dx.doi.org/10.21474/ijar01/12904.

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Everyone has anequal right to adequate, appropriate,nutritious, and safe food but along with this right comes a great responsibility which is to ensure food safety for all. Republic Act 10611 otherwise known as the Food Safety Act of 2013 was signed into law by President Benigno Aquino to strengthen the countrys food regulatory structure. It primarily adheres to the declaration of the Philippine constitution to safeguard and promote the right of the people to health and keep them from risk of trade mismanagement as well as hazardous and unsafe products. The law affirms food safety as a vital componentof nation-building to facilitate healthy economy, system, community, and people. On the other hand, altered food safety and security hampers economic development by straining the health care systems, weakening productivity, and damaging the economy.It istherefore imperative to realize the significance of food safety to attain a nationssustainable advancement. Nonetheless, there has been less evidence on the status of food hygiene and safety practices of food establishments.Mainly, this study aimed to determine the food hygiene and safety practices of food establishments. Inparticular,it answered the assessment of the respondents on food hygiene practices of the food establishments along personal hygiene, food preparation practices, safe food storage, andutensils and equipment. Likewise, it identified the food safety practices as perceived by the same groups of respondents in terms of food handling, physical condition, food management system, and health standards implementation. It also investigated if there is a significant difference between the perspectives of the respondents as well as the problems encountered by food establishments. To attain the purpose of this study, a survey type of research was conducted employing a survey-questionnaire as the main instrument in data gathering.

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Nagyová, Ľudmila, Alexandra Andocsová, Andrej Géci, Peter Zajác, Jozef Palkovič, Ingrida Košičiarová, and Jozef Golian. "Consumers´ awareness of food safety." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (January 26, 2019): 8–17. http://dx.doi.org/10.5219/1003.

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Eating food is one of the most important needs of every person, so their safety and quality should be crucial for everyone. People expect, that food they eat is hygienically and health safe. Unfortunately, people usually start to focus on food safety only when various food scandals are exposed and it is too late. Mass consumption of food is the cause of a high risk to human health, but only in the case of harmful food. Food-borne diseases are a common and widespread phenomenon in all parts of the world, regardless of the economic development of the country. Protection of human, animal and plant health is one of the main economic priorities of each country. The political objective of the European Union is therefore to ensure that European Union citizens have access to safe and nutritious foods, so it must meet strict safety standards. In ensuring food safety, it is necessary to take into account all aspects of the food production chain as a whole, because each subject can have a potential impact on food safety. This paper deals with the issues of food safety and food quality. The main objective was to find out how consumers perceive higher quality food and whether they read information included on the food packaging. Primary data were obtained from a survey that was conducted on the sample of 478 respondents living in Slovakia. For a deeper analysis, several assumptions, which were verified by Friedman Test, Chi-Square Test of Independence, Wilcoxon Signed-Rank Test, were formulated. The survey has found out that 84% of respondents buy higher quality food and 60% purchase them because of health-related reasons. More than half of respondents search for the information about food safety on the Internet and the same percentage considere government as the most reliable source of information about food safety. Unfortunately, just more than one quarter of them read the information on food label and for 34% is this information unsufficient.

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Wu, Yongning, and Yan Chen. "Food safety in China." Journal of Epidemiology and Community Health 67, no. 6 (January 15, 2013): 478–79. http://dx.doi.org/10.1136/jech-2012-201767.

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Schroeder, Peter. "Physical Challenges Underlying Food Safety." MRS Bulletin 25, no. 12 (December 2000): 44–47. http://dx.doi.org/10.1557/mrs2000.253.

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The safety of today' novel foods and food materials, especially those produced by means of genetic modification, has been in the news in recent times. However, the major safety problems in the food chain come from much more long-standing causes. The principal risk remains the health threat from pathogenic bacteria. Other risks include the food chain as a vector for certain serious viral infections such as hepatitis A. Food as a source of significant(and, in extremis, fatal) allergenic reactions is also a growing concern. Another significant food-safety problem is the contamination of food by potentially harmful foreign substances (pesticides, plasticizers, heavy metals, fungal micotoxins, etc.)

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SHARIFF, M. "Food safety: a linchpin of One Health." Revue Scientifique et Technique de l'OIE 38, no. 1 (May 1, 2019): 123–33. http://dx.doi.org/10.20506/rst.38.1.2947.

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39

Rezaei, Abdolmotalleb. "Food safety: The farmer first health paradigm." One Health 5 (June 2018): 69–73. http://dx.doi.org/10.1016/j.onehlt.2018.04.001.

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Saad, Susana Marta Isay. "Probiotics in food safety and human health." Revista Brasileira de Ciências Farmacêuticas 42, no. 4 (December 2006): 615. http://dx.doi.org/10.1590/s1516-93322006000400017.

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Amchova, Petra, Hana Kotolova, and Jana Ruda-Kucerova. "Health safety issues of synthetic food colorants." Regulatory Toxicology and Pharmacology 73, no. 3 (December 2015): 914–22. http://dx.doi.org/10.1016/j.yrtph.2015.09.026.

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Grishin, John, Michael S. Wogalter, and Will Walkington. "Improving Food Labels for Health and Safety." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 60, no. 1 (September 2016): 1637–41. http://dx.doi.org/10.1177/1541931213601377.

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Finding the ingredients on food product labels can be critical for safety and health. This study examines whether the amount of time it takes to locate an ingredients list on a food product label depends on its physical location, or its position relative to a conspicuous landmark, the nutrition facts panel (NFP). The position of the ingredients list was manipulated with respect to 6 potential label locations and its position relative to the NFP, yielding 30 possible combinations of locations for the ingredients list and NFP. Participants were shown the set of 30 layouts in random order, with instructions to find the ingredients list on each layout. Response time (ms) for finding the ingredients list was recorded. Analyses indicated a significant vertical position effect, with placement on the bottom producing longer response times than the top or middle positions. Other analyses examined the relative distance between the ingredients and the NFP, which showed that participants found the ingredients list faster when it were located near the NFP, as opposed to placements furthest away. Implications for the understanding search times on relatively complex labels are discussed. Benefits for health and safety through better food labeling are described.

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Grishin, John, Will Walkington, and Michael S. Wogalter. "Formatting Food Labels for Safety and Health." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 59, no. 1 (September 2015): 1476–80. http://dx.doi.org/10.1177/1541931215591320.

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Andriukaitis, Vytenis. "Directorate General of Health and Food Safety." Impact 2017, no. 2 (February 7, 2017): 4–5. http://dx.doi.org/10.21820/23987073.2017.2.4.

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Marshall, Valerie M. "Probiotics in Food Safety and Human Health." International Journal of Dairy Technology 60, no. 4 (November 2007): 302–3. http://dx.doi.org/10.1111/j.1471-0307.2007.00324.x.

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MAKITA, K. "Animal health and food safety risk assessments." Revue Scientifique et Technique de l'OIE 40, no. 2 (August 1, 2021): 533–44. http://dx.doi.org/10.20506/rst.40.2.3243.

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Zoltán Győri. "Food safety of plant origin food." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 161–64. http://dx.doi.org/10.34101/actaagrar/49/2516.

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Expectation regarding changes related to food production, transportation, distribution and marketing have changed considerably in several regions of the world over the past decades. It is especially true for highly industrialized countries where not only the food security is important but the food safety is essential too. The concentration of production – processing – distribution involves the danger on the one hand products of unsuitable quality from point of view of nutritional physiology and the other hand ones that may contain substances harmful to human health will become widespread among consumers. We investigated the heavy metal, pesticide remains and mycotoxin content of different plant products.

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Pang, Fiona, and Poh See Toh. "Hawker food industry: food safety/public health strategies in Malaysia." Nutrition & Food Science 38, no. 1 (February 8, 2008): 41–51. http://dx.doi.org/10.1108/00346650810848007.

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Corbally, M. "Food Safety and Food Law Reform – The Environmental Health View." British Food Journal 91, no. 8 (August 1989): 24–25. http://dx.doi.org/10.1108/eum0000000002310.

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Lamas, Alexandre. "Editorial overview: Foodomics-from food safety to food-health interaction." Current Opinion in Food Science 40 (August 2021): vi—viii. http://dx.doi.org/10.1016/j.cofs.2021.08.005.

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