Relevant bibliographies by topics / Quality and Food Safety System

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Quality and Food Safety System'

Author: Grafiati
Published: 8 September 2021
Last updated: 29 July 2025

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Journal articles on the topic "Quality and Food Safety System"

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Dewangan, Dr Naveen Kumar, Ritika Mukherjee, S. Yashaswi, and Srishti Dubey. "FOOD QUALITY MONITORING SYSTEM." International Journal of Engineering Applied Sciences and Technology 9, no. 09 (2025): 35–37. https://doi.org/10.33564/ijeast.2025.v09i09.005.

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The "Food Quality Monitoring System" project addresses the critical issue of food safety and food spoilage. There are many factors which damage the food quality such as Temperature, Humidity, Atmospheric gases and other harmful means. This project proposes an innovative solution by integrating Internet of Things (IoT) technology with a network of sensors to monitor key atmospheric factors affecting food quality, including temperature, humidity and alcohol content. The initiated project is built with ESP 32 Microcontroller which is interfaced with MQ3 and DHT-11 sensors. This sensor data can be
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Khatoon, Rizwana, Debkumar Chakraborty, R. C. Chandni, Amar Sankar, and A. V. Raghu. "FOOD QUALITY MANAGEMENT AND SAFETY." International Journal of Research -GRANTHAALAYAH 5, no. 4RAST (2017): 116–21. http://dx.doi.org/10.29121/granthaalayah.v5.i4rast.2017.3312.

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Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can b
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Rizwana, Khatoon, Chakraborty Debkumar, Chandni R.C., Sankar Amar, and Raghu A.V. "FOOD QUALITY MANAGEMENT AND SAFETY." International Journal of Research - Granthaalayah 5, no. 4 (RAST) (2017): 116–21. https://doi.org/10.5281/zenodo.803464.

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Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can b
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Han, Dong Mei. "Construction of the Food Safety System Based on the Internet Monitoring System." Advanced Materials Research 183-185 (January 2011): 1322–26. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1322.

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The article analyzes the situation of the food quality and safety system and comes to the key to strengthen a food quality and safety management, which Is to enhance transparency of the food quality and safety information and build a system of retrospective responsibility for quality. It proposes designs base on the internet and network bar code monitoring system of food quality and safety and establishment of database of all possible queries, etc.
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Sjafrina, Noveria, and Alvi Yani. "Food Safety and the Implementation of Quality System in Food." International Journal on Advanced Science, Engineering and Information Technology 3, no. 4 (2013): 309. http://dx.doi.org/10.18517/ijaseit.3.4.314.

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Chen, Kai, Hong Tan, and Hong Bo Yang. "Food Safety Test Information System Design." Applied Mechanics and Materials 241-244 (December 2012): 2737–40. http://dx.doi.org/10.4028/www.scientific.net/amm.241-244.2737.

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Informatization of food safety supervision overviews in China and some other countries were studied. With the combination of food safety supervision characteristics in Guizhou and quality system requirements for national food inspection laboratory, information management system for food safety in Guizhou was proposed. A knowledge database for categorizing determination factors of food hazard was established. This system was implemented in the food safety supervision of circulation links in Guizhou for 3 years (2009-2011). It solved problems such as quality control for massive sampling inspecti
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Kilar, Janusz, Mateusz Kaczmarski, Wojciech Pac, Piotr Frączek, and Magdalena Kilar. "FOOD SECURITY CONTROL SYSTEM IN POLAND." Politics & Security 9, no. 3 (2024): 84–92. https://doi.org/10.54658/ps.28153324.2024.9.3.pp.84-92.

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Food security and food safety are a key element of each country's food policy, having a direct impact on public health. To ensure that products available on the market are completely safe, cooperation of all participants in the supply chain is essential. Shaping the quality and safety of food requires precise control, which enables the creation and introduction of food quality and safety management systems. This means focusing on the problems of ensuring appropriate conditions for the production of food of the expected quality and safety for the consumer. The paper presents how the food safety
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Kantere, Vilen, Igor Surkov, Tamara Renzyaeva, and Konstantin Motovilov-. "THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY." Foods and Raw Materials 3, no. 1 (2015): 111–19. http://dx.doi.org/10.12737/11245.

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TRUSH, U.L. "Monitoring in the food safety and quality system at food industry enterprises." Market Relations Development in Ukraine №10(221)2019 120 (December 5, 2019): 64–68. https://doi.org/10.5281/zenodo.3564311.

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Subject of research – a set of managerial relations that arise in the process of product quality management in the system of analysis of dangerous factors and critical control points. The purpose of the article is to study the monitoring process in the system of analysis of hazardous factors and critical control points (HACCP). Methodology of work – methods of analysis (when analyzing the process of monitoring the system HACCP); comparison and generalization (in the case of statistical analysis and drawing conclusions about the application of the monitoring system in the HACCP syst
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Shi, Zengye. "Study on Food Quality and Safety Management Based on Hotel Management." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (2017): 91–96. http://dx.doi.org/10.1515/aucft-2017-0019.

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AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hot
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Dissertations / Theses on the topic "Quality and Food Safety System"

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Marzano, M. A. "FOOD SAFETY IN CONVENTIONAL AND INNOVATIVE CATERING SYSTEMS." Doctoral thesis, Università degli Studi di Milano, 2011. http://hdl.handle.net/2434/153540.

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Cook-serve method in mass catering establishments: is it still appropriate to ensure a high level of microbiological quality and safety? Abstract The purpose of this study was to evaluate the hygienic quality of three traditional “cook-serve” catering establishments in Lombardy, Italy (with an output ranging from 800 to 1700 meals a day), by monitoring the microbiological quality and safety of foods ready for consumption (n = 727), tap water (n = 32), microfiltered drinking water (n = 28), food contact surfaces (n = 280), and food handlers (n = 76). The food contact surfaces showed unaccep
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Marchesi, G. "IMPROVING ANIMAL WELFARE, ANIMAL PRODUCTION QUALITY AND FOOD SAFETY WITH ADVANCED SENSOR SYSTEMS." Doctoral thesis, Università degli Studi di Milano, 2013. http://hdl.handle.net/2434/217452.

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The livestock production main purpose is to satisfy the customer requirements at a price that enables the producer to make a profit. This trend moved the farm concept to the new control and monitoring technology system to support its operations. This new idea of the farm takes the name of “Precision farming technology” (PFT). The objective of the researches described in this thesis is to study and evaluate different type of technologies used in the PFT. To achieve this objective, six different trials were done; in the first trial, it was evaluated the use of an electronic system for automatic
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Breedt, Vicky-Lohanzi. "A farm-level economic impact analysis of food safety and quality systems in the South African mango and litchi industry." Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-12172009-162950/.

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Van, Rooyen R. S. "Improved pellet quality following the implementation of a HACCP system in a commercial animal feed plant." Diss., Pretoria ; [s.n.], 2003. http://upetd.up.ac.za/thesis/available/etd-03092005-103146.

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Tiago, Catarina Freire de Novais Santos. "Implementação de um sistema de gestão da qualidade e segurança alimentar segundo o global standard for food safety, numa empresa de embalamento e distribuição de frutos." Master's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2010. http://hdl.handle.net/10400.5/2203.

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Dissertação de Mestrado em Segurança Alimentar<br>O efeito conjugado das imposições da grande distribuição e dos consumidores cada vez mais exigentes levou a que muitos operadores do sector hortofrutícola considerassem a certificação dos seus produtos e/ou sistemas de produção por referenciais específicos. O Global Standard for Food Safety é um referencial desenvolvido pelo British Retail Consortium, com o objectivo de especificar os critérios de qualidade, segurança e operacionais requeridos para assegurar o cumprimento de todas as exigências legais e garantir a segurança do consumidor. O pr
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Coimbra, Sílvia Marta. "Avaliação da implementação da Norma ISO 22000:2005 como evolução do sistema HACCP : o exemplo da Empresa ABC." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/11087.

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Mestrado em Gestão e Estratégia Industrial<br>O objectivo principal deste trabalho prende-se com a avaliação do Sistema de Segurança Alimentar implementado na Empresa ABC, com o intuito de verificar a sua aptidão para o cumprimento dos requisitos da Norma NP EN ISO 22000:2005 - Sistemas de gestão da segurança alimentar - Requisitos para qualquer organização que opere na cadeia alimentar. No sentido de desenvolver e enquadrar este tema, abordaram-se aspectos relacionados com a qualidade, a segurança alimentar, o actual sistema implementado pela empresa - HACCP -, a contextualização da certific
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Lopes, Ellen Almeida. "Proposta e avaliação de uma sistemática para a implementação da norma ISO 22000: 2005 - sistemas de gestão da segurança de alimentos e exemplo prático de sua implementação." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25052016-122936/.

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Foi desenvolvida uma proposta de sistemática para implementação de Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000:2005 (NBR ISO 22000:2006). Esta sistemática está composta por: A) Mapeamento da documentação; B) Formulários para o Planejamento do sistema APPCC/ HACCP com base na norma ISO 22000, bem como Instrução para seu uso, incluindo tanto as etapas preliminares como os 7 Princípios estabelecidos pelo Codex Alimentarius; C) Documentos para a verificação dos sistemas: Checklist para auditoria de verificação, tanto de adequação como de implementação, e Mapeamento da c
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Sweney, Jill Marie. "Combining Systems Methodologies to Reduce Allergen-Related Food Recalls." PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2373.

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The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are pro
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Withanachchi, Sisira Saddhamangala [Verfasser]. "Sustainable Water Resource Management for a Safe Food System in Georgia: A study of Water Quality Governance, focusing the Mashavera River Basin / Sisira Saddhamangala Withanachchi." Kassel : Universitätsbibliothek Kassel, 2018. http://d-nb.info/117036134X/34.

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Withanachchi, Sisira S. [Verfasser]. "Sustainable Water Resource Management for a Safe Food System in Georgia: A study of Water Quality Governance, focusing the Mashavera River Basin / Sisira Saddhamangala Withanachchi." Kassel : Universitätsbibliothek Kassel, 2018. http://nbn-resolving.de/urn:nbn:de:hebis:34-2018092556441.

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Books on the topic "Quality and Food Safety System"

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United States. Food and Drug Administration. The Food and Drug Administration's quality system regulations for medical devices (QSRs). Keystone Press, 1997.

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Organization, Food and Agriculture, and World Health Organization, eds. Assuring food safety and quality: Guidelines for strengthening national food control systems. Food and Agriculture Organization of the United Nations, World Health Organization, 2003.

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Standardization, International Organization for. ISO 22000 standard procedures for a food safety management system: The professional's ready-to-use guide to creating a food safety management system for any organizaion in the supply chain. Bizmanualz, Inc., 2008.

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International Commission on Microbiological Specifications for Foods. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific, 1988.

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Food and Agriculture Organization of the United Nations., ed. Food quality and safety systems: A training manual on food hygiene and the hazard analysis and critical control point (HACCP) system. FAO, 1998.

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Canada. Agriculture and Agri-Food Canada., ed. Canadian Food Safety and Quality Program: Systems development component, elivering safe, high-quality food at home and abroad. Agriculture and Agri-Food Canada, 2004.

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Alpas, Hami. Strategies for Achieving Food Security in Central Asia. Springer Science+Business Media B.V., 2012.

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Mortimore, Sara. HACCP: A Practical Approach. 3rd ed. Springer US, 2013.

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Organization, World Health, ed. FAO/WHO guide for developing and improving national food recall systems. Food and Agriculture Organization of the United Nations, 2012.

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United States. Congress. Senate. Committee on Governmental Affairs. Subcommittee on Oversight of Government Management, Restructuring, and the District of Columbia. "Overlap and duplication in the federal food safety system": Hearing before the Oversight of Government Management, Restructuring, and the District of Columbia Subcommittee of the Committee on Governmental Affairs, United States Senate, One Hundred Sixth Congress, first session, August 4, 1999. U.S. G.P.O., 2000.

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Book chapters on the topic "Quality and Food Safety System"

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Evivie, Smith Etareri, Kehinde Elijah Owolabi, and Oluwatosin Ogunmayowa. "Food Insecurity in the Global South: Food System Challenges." In Food Safety and Quality in the Global South. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-2428-4_2.

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Helliwell, Ray. "Quality, Environment and Food Safety Systems." In Carbonated Soft Drinks: Formulation and Manufacture. Blackwell Publishing Ltd, 2007. http://dx.doi.org/10.1002/9780470996034.ch11.

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Pandhi, Shikha, Arvind Kumar, and Sadhna Mishra. "Food Quality and Food Safety: Management Systems and Analytical Tools for Public Health." In Global Food Safety. Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003283140-16.

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Galsworthy, David, and Stewart Reynolds. "Quality Systems, Quality Control Guidelines and Standards, Method Validation, and Ongoing Analytical Quality Control." In High-Throughput Analysis for Food Safety. John Wiley & Sons, Inc., 2014. http://dx.doi.org/10.1002/9781118907924.ch03.

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Okuda, Toru, and Hiroyoshi Tabuchi. "Automated System for Microbial Screening/Breeding." In Molecular Approaches to Improving Food Quality and Safety. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-8070-2_6.

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Bücking, Mark, Andreas Hengse, Heinrich Grüger, and Henning Schulte. "Smart Systems for Food Quality and Safety." In Nanotechnology in Agriculture and Food Science. Wiley-VCH Verlag GmbH & Co. KGaA, 2017. http://dx.doi.org/10.1002/9783527697724.ch15.

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Ogunlade, C. A., A. R. Olaniyan, and R. T. Babalola. "Nutrient Retention Techniques for Food System Transformation in the Global South." In Food Safety and Quality in the Global South. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-2428-4_20.

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Loizou, Efstratios, Anastasios Michailidis, Stefanos Nastis, Dimitra Lazaridou, and Aikaterini Paltaki. "Qulity Assurance for Food." In Manuali – Scienze Tecnologiche. Firenze University Press, 2020. http://dx.doi.org/10.36253/978-88-5518-044-3.40.

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Quality became a very important issue in the markets especially in the food sector, as the competitiveness of business involved, depends largely on two factors, the price and the quality of the product. Nowadays quality is the primary factor for every firm that want to succeed in the market and flourish in the long run, an issue realized by all firms worldwide. In line with market requirements and specifically consumers needs, companies, in the industrial, services and food sector, apply total quality management systems (ISO, HACCP). In this context, traceability is among the issues that intro
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Jamal, Muhsin, Liloma Shah, Sayed Muhammad Ata Ullah Shah Bukhari, et al. "Recent Approaches for Assuring Food Safety, Quality Systems, and Other Considerations." In Food Microbial and Molecular Biology. Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003300601-4.

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"The HACCP system for food safety." In Food Quality Assurance. CRC Press, 2003. http://dx.doi.org/10.1201/9780203484883.ch5.

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Conference papers on the topic "Quality and Food Safety System"

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Zandi, Abdolrahim, Hossein Kashani Zadeh, Seyedali Hosseinirad, et al. "A compact illumination system for NASA's space crop health monitoring via reflectance and fluorescence imaging." In Sensing for Agriculture and Food Quality and Safety XVII, edited by Moon S. Kim, Byoung-Kwan Cho, and Fartash Vasefi. SPIE, 2025. https://doi.org/10.1117/12.3055934.

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Tian, Yuyuan, and Yuzhen Lu. "Preliminary development of a new multispectral vision-based, automated apple grading system towards in-field fruit presorting." In Sensing for Agriculture and Food Quality and Safety XVII, edited by Moon S. Kim, Byoung-Kwan Cho, and Fartash Vasefi. SPIE, 2025. https://doi.org/10.1117/12.3053502.

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Tkáč$$, Matej. "OSTATNÍ VČELÍ PRODUKTY NOTIFIKOVANÉ V SYSTÉMU RASFF V LETECH 1999 AŽ 2023 / OTHER BEE PRODUCTS NOTIFIED IN THE RASFF SYSTEM BETWEEN 1999 AND 2023." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0355.

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Mizaikoff, Boris. "Mid-Infrared (Bio)Photonics: From Emerging Technology to Enabling Devices." In Latin America Optics and Photonics Conference. Optica Publishing Group, 2024. https://doi.org/10.1364/laop.2024.tu1b.5.

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Vibrational spectroscopies - and especially infrared spectroscopy - play an increasingly important role in modern biodiagnostics, environmental analysis, and food safety/quality scenarios. This has led to the evolution of mid-infrared photonics from an emerging tool into an enabling technology. With applications ranging from non-invasive exhaled breath analysis to in-vivo assessment of cartilage damage, mid-infrared (MIR; 3-20 μm) photonics ranges among the most flexible molecular sensing platforms nowadays available. In particular, with the emergence of quantum and interband cascade laser tec
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Wang, Xiu Hua, Hua Wang, Cui Cui He, Huan De Feng, and Ting Zhong Wang. "Distribution of Pb and Cd in Soil and Rice Systems of Se-Rich Area of Hainan Island." In 12th Annual International Conference on Material Science and Engineering. Trans Tech Publications Ltd, 2025. https://doi.org/10.4028/p-cxp1qn.

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Clarifying the distribution of cadmium (Cd) and lead (Pb) in the soil of Hainan's Se-rich areas will not only provide a basis for the healthy and sustainable development of Hainan's Se-rich industry, but also provide ideas for Hainan's agricultural and food safety research. Using a method that combines field investigation and indoor analysis, with the help of geostatistics and spatial analysis technology, the concentration of Pb and Cd in the soil and rice in the area were studied. The Cd in the cultivated soil layer of the arableland in the area is lower than the first-level standard of our c
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Абдусаломова, Нилуфар, and Хулкар Усманова. "FOOD INDUSTRY QUALITY AND SAFETY MANAGEMENT SYSTEM." In Status and development trends of standardization and technical regulation in the world. Tashkent state technical university, 2022. http://dx.doi.org/10.51346/tstu-conf.22.1-77-0025.

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Stricter requirements for food manufacturers, their quality and safety, requires implementation at food industry enterprises effective quality management and safety systems based on requirements of international standards
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SZCZYRBA, A. "Good Manufacturing Practices for Quality and Safety Management in the Food Industry." In Quality Production Improvement and System Safety. Materials Research Forum LLC, 2023. http://dx.doi.org/10.21741/9781644902691-34.

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Abstract. The article presents a description of the design and implementation of the FMEA methodology in a food company dealing with the processing of vegetables and fruits, where it is used in combination with the HACCP system as a tool for ensuring product quality and as a means of improving the operational efficiency of the production cycle. The use of the FMEA method as support for HACCP in terms of safety and quality allowed for step-by-step analysis of the production cycle, provided additional knowledge about processes and ultimately positively influenced both the process and the product
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MIELCZAREK, K. "An Importance of the Roof of the Toyota House Factors in the Food Industry." In Quality Production Improvement and System Safety. Materials Research Forum LLC, 2023. http://dx.doi.org/10.21741/9781644902691-30.

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Abstract. The article presents a case study of the practical use of BOST surveys to identify the most important areas in the functioning of enterprise in perception of the company mission by their employees. This is an important element in the consciousness of the worker and is part of the delegation and self-organization to the lowest level. The research object is company from food industry. Some production workers of the company with the help of BOST questionnaire survey showed, which factors are the most important. Based on the survey results of carried out on the population of production w
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Dhakal, Sagar, Kuanglin Chao, Moon S. Kim, and Jianwei Qin. "Authentication of turmeric powder using hyperspectral Raman system." In Sensing for Agriculture and Food Quality and Safety XI, edited by Moon S. Kim, Byoung-Kwan Cho, and Bryan A. Chin. SPIE, 2019. http://dx.doi.org/10.1117/12.2518940.

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Arnold, Thomas, Raimund Leitner, and Gernot Bodner. "Near infrared hyperspectral imaging system for root phenotyping." In Sensing for Agriculture and Food Quality and Safety IX, edited by Moon S. Kim, Byoung-Kwan Cho, Bryan A. Chin, and Kuanglin Chao. SPIE, 2017. http://dx.doi.org/10.1117/12.2262441.

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Reports on the topic "Quality and Food Safety System"

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Connors, Caitlin, Laura Malan, Murel Esposito, et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.

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This qualitative and quantitative research explored UK consumer views and priorities in relation to our responsibilities around food hygiene and safety, but also around wider interests the public see critical in shaping their food choices and lives including: health and nutrition environment and ethics price quality and convenience consumer versus business power potential food futures The top priorities for consumers, and where they would like action taken on their behalf, are around ensuring: hygiene and safety standards are maintained or strengthened equitable access to safe, healthy, afford
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Research Institute (IFPRI), International Food Policy. Safety and quality of food (rice and wheat) distributed through Public Food Distribution System (PFDS) in Bangladesh: Results from laboratory tests for selected contaminants. International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133123.

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Barefoot, Susan, Benjamin Juven, Thomas Hughes, et al. Characterization of Bacteriocins Produced by Food Bioprocessing Propionobacteria. United States Department of Agriculture, 1992. http://dx.doi.org/10.32747/1992.7561061.bard.

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Objectives were to further characterize activity spectra of dairy propionibacteria bacteriocins, jenseniin G and propionicin PLG-1, purify them, examine the role of cell walls in resistance, examine their interactions with cytoplasmic membrane, explain producer immunity, and clone the responsible genes. Inhibitory spectra of both bacteriocins were further characterized. Propionicin was most effective in controlling Gram-positive, rather than Gram-negative organisms; it controlled growth of sensitive cells both in a culture medium and a model food system. Jenseniin inhibited yogurt cultures and
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Lehotay, Steven J., and Aviv Amirav. Ultra-Fast Methods and Instrumentation for the Analysis of Hazardous Chemicals in the Food Supply. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7699852.bard.

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Original proposal objectives: Our main original goal was to develop ultra-fast methods and instrumentation for the analysis of hazardous chemicals in the food supply. We proposed to extend the QuEChERS approach to veterinary drugs and other contaminants, and conduct fast and ultra-fast analyses using novel 5MB-MS instrumentation, ideally with real samples. Background to the topic: The international trade of agricultural food products is a $1.2 trill ion annual market and growing. Food safety is essential to human health, and chemical residue limits are legislated nationally and internationally
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Adriano, Karlo Fermin, and Lourdes Adriano. Is Agriculture and Fisheries Ascending the Value-Added Ladder? The State of Agricultural Value Chains in the Philippines. Philippine Institute for Development Studies, 2022. https://doi.org/10.62986/dp2022.18.

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The Agriculture and Fisheries Modernization Act (AFMA) was passed and implemented a quarter of a century ago. AFMA comprised a suite of policy, institutional, and investment measures that envisaged the transformation of the agriculture and fisheries sectors, from a resource-based to a technology-based industry. One aspect of the modernization process that the AFMA is aiming at and which is the focus of this study is the development of agro-based value chains that move up the value-added ladder ascendancy. This is done by examining AFMA and the agri-food value chain development and ascendancy i
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Phillips, Melissa M. Food Nutrition and Safety Measurements Quality Assurance Program:. National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.ir.8492.

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Phillips, Melissa. Food Nutrition and Safety Measurements Quality Assurance Program:. National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.ir.8447.

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Phillips, Melissa M. Food Nutrition and Safety Measurements Quality Assurance Program:. National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.ir.8447r1.

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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock, and Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7598156.bard.

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Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The projec
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Liu, Lei. Rebuilding trust in China’s food safety system. East Asia Forum, 2025. https://doi.org/10.59425/eabc.1741082400.

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