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Summary: Managing food integrity within a food business represents a novel dimension in food safety management. In this study, the prevailing food integrity climate of different food companies was analysed and compared across two distinct countries (Belgium and Saudi Arabia), and its relation with various organisational characteristics was examined. A quantitative questionnaire was filled up by the principal quality manager of forty‐three food companies. Results show that the overall food integrity climate in the participating Saudi Arabian (n = 15) and Belgian food companies (n = 28) was estimated as medium–high. Scores varied substantially across the different participating food organisations, but only slightly between the two countries. The companies' certification status was found statistically significantly related to a higher perceived food integrity climate, in particular for ISO 9000 as well as FSSC 22000 in both countries and IFS only in the Saudi Arabian sample. It was also demonstrated that the prevailing food integrity climate is associated with the company's product type or sector, but only in the Belgian participating food companies, since Belgian quality managers employed in plant‐based food companies estimated their food integrity climate higher than their counterparts in animal‐based food companies. This horizontal comparative study, based on an intercontinental quantitative assessment of food integrity performance in food companies, contributes to enhance the understanding of food integrity in relation to specific organisational characteristics of food businesses, offering both theoretical and practical implications. [ABSTRACT FROM AUTHOR]

An improved fish smoking oven called FAO‐Thiaroye Technique (FTT) has been introduced in Ghana and other countries in the Global South as a technical intervention for the high levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked fish produced in those regions. This study evaluated the extent to which the intervention reduces consumer exposure to PAHs (considering benzo(a)pyrene [BaP] as a marker) in smoked fish, using Ghana as a case. Smoked Sardinella sp. were sampled from two traditional ovens (Chorkor smoker and metal drum oven) and the FTT and their PAH levels were determined by gas chromatography‐mass spectrometry. Samples of the product were also purchased from informal markets in three selected regions of Ghana and analyzed for their PAH levels. Cross‐sectional consumer surveys were conducted in the selected regions to determine intakes of the commodity. A probabilistic risk assessment of PAH was then done by the margin of exposure (MoE) approach. BaP MoE as low as 1,060 and 752 were obtained for products from the traditional ovens and the informal markets, respectively, whereas the lowest value for FTT products was approximately 161,000. MoE values less than 10,000 were considered to denote a serious public health concern requiring risk management action. Therefore, the findings suggest that there is a potential health concern of high consumer exposure to PAHs in traditionally smoked fish in Ghana, and that the FTT is a technically viable intervention for the problem. [ABSTRACT FROM AUTHOR]

BACKGROUND: Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health. An improved kiln, comprising the FAO‐Thiaroye Technique (FTT), has been introduced by the Food and Agriculture Organization of the United Nations to address such a concern. The present study investigated the efficacy of the FTT in Ghana through comparative fish smoking experiments with traditional kilns followed by determination of PAH levels [benzo(a)pyrene (BaP) and PAH4] in the products by gas chromatography–mass spectrometry. For each kiln, the effect of smoking fuel type on PAH contamination was determined. The impact of the design characteristics of the FTT on the levels of the compounds was also determined. RESULTS: Mean BaP and PAH4 levels in the FTT products were up to 1.8 and 7.6 μg kg–1, respectively, whereas the corresponding levels in traditional kiln products were up to 70 and 395 μg kg–1. PAH levels in FTT products were below European Union regulatory limits, whereas levels in traditional kiln products exceed such limits by up to 33‐fold. Across kiln types, the use of wood fuels caused higher PAH contamination compared to the use of fully‐lit charcoal as an alternative fuel. CONCLUSION: The improved kiln (FTT) is efficacious in yielding smoked fish with a PAH content lower than the levels in traditional kiln products and also below current regulatory limits. Kiln design and type of processing fuel have significant impacts on PAH contamination during fish smoking. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

EFSA was requested to provide recommendations to the European Commission on the sampling strategies and established microbiological methods most appropriate for maximising the sensitivity of detection of L. monocytogenes in processing water and the environment of premises producing frozen fruits, vegetables or herbs (FVH) as well as on the final food produced; and on the identification of critical sampling sites (CSSs) for environmental monitoring of L. monocytogenes. Seven steps are defined for a fit‐for‐purpose sampling strategy which is expected to support competent authorities and food business operators in foodborne outbreak investigations where frozen FVH are implicated. The relevant CSSs can be defined based upon critical inspection inside a freezing plant and the background information described in this report. Typical non‐food contact surfaces where L. monocytogenes can harbour in a freezing plant include: floors, especially cracks and crevices, walls, drains, ceilings, overhead structures, catwalks, wash areas, condensate and standing water, wet insulation in walls and around pipes and cooling units, rubber seals around doors, especially in coolers, metal joints, specially welds and bolts and contents of vacuum cleaners. L. monocytogenes is also commonly found on equipment used for food processing, preparation, storage, and transportation such as freezing tunnels, castings bowls, blade spinner, slicers, knives, cutting boards, conveyor belts, gloves joints, gaskets and dead ends. A concerted effort should be made to plan the sampling around production batches and environmental CSSs. Sampling procedures should be performed as exhaustively as possible covering the largest number of CSSs and samples per CSS to gain insight into the potential variability of the contamination sources. EN ISO standard method 11290‐1 is recommended for L. monocytogenes detection. Characterization of L. monocytogenes isolates using well established molecular techniques is needed to identify strains from positive samples and establish links between isolates from humans and from implicated FVH. [ABSTRACT FROM AUTHOR]

This study assessed the status of hygienic practices in the Rwandan milk and dairy chain. Data collection was based on interviews with the help of a survey and site visits to farms, collection centres, milk processing companies, small-scale cheese plants, wholesale points, supermarkets and milk shops. The observed status of good practices was further linked to actual microbiological data. It was concluded that there is a major gap in compliance with hygienic practices leading to higher levels of contaminated dairy products. [ABSTRACT FROM AUTHOR]

BACKGROUND This study investigates the level of design and operation of food safety management systems ( FSMS) of farmers and export traders in Kenya and Uganda. FSMS diagnostic tools developed for the fresh produce chain were used to assess the levels of context riskiness, FSMS activities and system output in primary production ( n = 60) and trade ( n = 60). High-risk context characteristics combined with basic FSMS are expected to increase the risk on unsafe produce. RESULTS In Uganda both farmers and export traders of hot peppers operate in a high- to moderate-risk context but have basic FSMS and low systems output. In Kenya, both farmers and export traders of green beans operate in a low- to moderate-risk context. The farmers have average performing FSMS, whereas export trade companies showed more advanced FSMS and system output scores ranging from satisfactory to good. CONCLUSION Large retailers supplying the EU premium market play a crucial role in demanding compliance with strict voluntary food safety standards, which was reflected in the more advanced FSMS and good system output in Kenya, especially traders. In Kenya, a clear shift in more fit-for-purpose FSMS and higher system output was noticed between farms and trade companies. In the case of Uganda, traders commonly supply to the less demanding EU wholesale markets such as ethnic specialty shops. They only have to comply with the legal phytosanitary and pesticide residue requirements for export activities, which apparently resulted in basic FSMS and low system output present with both farmers and traders. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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Accessibility to abundant sources of high-quality water is integral to the production of safe and wholesome fresh produce. However, access to safe water is becoming increasingly difficult in many parts of the world, and this can lead to the production of fresh produce contaminated with pathogenic microorganisms, resulting in increased risk of human disease. Water, an important raw material in the fresh produce chain, is used in considerable amounts in many operations, including irrigation and application of pesticides and fertilizers, but also as a transport medium and for cooling and washing in postharvest practices. In several reported outbreaks related to uncooked fruit and vegetable products, water has been identified as a likely source of the outbreak. The present study, initiated by the ILSI Europe Emerging Microbiological Issues Task Force in collaboration with 8 other ILSI branches and support of WHO/FAO, was undertaken to review the status of, and provide suggestions for, consideration by different stakeholders on water and sanitation and its impact on food safety and public health. A limited number of guidelines and regulations on water quality for agricultural production are available, and many of them are still heavily based on microbial standards and (debated) parameters such as fecal coliforms. Data gaps have been identified with regard to baseline studies of microbial pathogens in water sources in many regions, the need for agreement on methods and microbial parameters to be used in assessing water quality, the fate of pathogens in water, and their transfer and persistence on irrigated/processed produce. [ABSTRACT FROM AUTHOR]

A food safety management system ( FSMS)-diagnostic instrument was applied in 22 dairy processing companies to analyse the set-up and operation of core control and assurance activities in view of the risk characteristics of the systems' context. Three clusters of companies were identified differing in levels of set-up and operation of this FSMS and system outputs, but all operated in a similar moderate-risk context. Microbiological assessment of products, environmental and hand samples indicated a poor to moderate food safety level. A two stage intervention approach has been proposed to enable commitment and sustainable improvement for the longer term. [ABSTRACT FROM AUTHOR]

This study seeks to provide insight into current deficiencies in food safety management systems ( FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

In quantitative microbial risk assessment (QMRA), food safety in the food chain is modeled and simulated. In general, prevalences, concentrations, and numbers of microorganisms in media are investigated in the different steps from farm to fork. The underlying rates and conditions (such as storage times, temperatures, gas conditions, and their distributions) are determined. However, the logistic chain with its queues (storages, shelves) and mechanisms for ordering products is usually not taken into account. As a consequence, storage times—mutually dependent in successive steps in the chain—cannot be described adequately. This may have a great impact on the tails of risk distributions. Because food safety risks are generally very small, it is crucial to model the tails of (underlying) distributions as accurately as possible. Logistic performance can be modeled by describing the underlying planning and scheduling mechanisms in discrete-event modeling. This is common practice in operations research, specifically in supply chain management. In this article, we present the application of discrete-event modeling in the context of a QMRA for Listeria monocytogenes in fresh-cut iceberg lettuce. We show the potential value of discrete-event modeling in QMRA by calculating logistic interventions (modifications in the logistic chain) and determining their significance with respect to food safety. [ABSTRACT FROM AUTHOR]

Microbial safety of strawberry and raspberry fruits was assessed after shelf-life extension by two new packaging systems, high-oxygen atmospheres (HOA) and equilibrium-modified atmospheres (EMA), in combination with an ethylene absorbing film. Both fruits had a shelf-life of 3 days at 7 °C when macroperforated films were used. Strawberry fruits were acceptable for 5 days in both packages, raspberries had a shelf-life of 7 and 5 days when using EMA and HOA respectively. Escherichia coli, Salmonella spp. and Listeria monocytogenes were artificially inoculated onto packaged fruits. All were able to survive on packaged fruits stored at 7 °C. Raspberries showed an enhanced inactivation of Salmonella during storage time in both types of packaging. Growth of L. monocytogenes was observed on the calyx of strawberries after the end of the established shelf-life. Generally, increasing the shelf-life of the fruits with EMA and HOA did not give an increased microbial risk. [ABSTRACT FROM AUTHOR]