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The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18–39 years; BMI: 18·5–26·0 kg/m2) were asked to consume tomato soup during lunchtime, until they felt comfortably full. Every 30 s, the participants consumed 10 g of a bland soup base while tomato soup aroma was delivered separately through the nose via a retronasal tube that was attached to an olfactometer. This gave the impression of consuming real tomato soup. For each sip, the aroma varied in exposure time (3 and 18 s) and concentration (5 × ), resulting in four different test conditions. Ad libitum food intake and appetite profile parameters were measured. A 9 % lower food intake was observed when the participants were exposed to the condition with 18 s exposure time and a high concentration than when exposed to the other three conditions. These results indicate that changing the retronasal aroma release by aroma concentration and aroma exposure time affects food intake. [ABSTRACT FROM PUBLISHER]

Western-European consumers have become not only more demanding on product availability in retail outlets but also on other food attributes such as quality, integrity, and safety. When (re)designing food supply-chain networks, from a logistics point of view, one has to consider these demands next to traditional efficiency and responsiveness requirements. The concept 'quality controlled logistics' (QCL) hypothesizes that if product quality in each step of the supply chain can be predicted in advance, goods flows can be controlled in a pro-active manner and better chain designs can be established resulting in higher product availability, constant quality, and less product losses. The paper discusses opportunities of using real-time product quality information for improvement of the design and management of 'AgriFood Supply Chain Networks', and presents a preliminary diagnostic instrument for assessment of 'critical quality' and 'logistics control' points in the supply chain network. Results of a tomato-chain case illustrate the added value of the QCL concept for identifying improvement opportunities in the supply chain as to increase both product availability and quality. Future research aims for the further development of the diagnostic instrument and the quantification of costs and benefits of QCL scenarios. [ABSTRACT FROM AUTHOR]

A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations. [ABSTRACT FROM AUTHOR]

[Display omitted] • The air force food service demonstrated an 'active to proactive' FS-culture. • Risk perception and management system, style, and process showed the lowest scores. • Data from mixed methods were triangulated using an updated interpretation grid. • The lowest scores' elements indicate the highest priority level on educational action. • The roadmap may support food services making decisions about food safety education. Food safety (FS) culture has been recognised as a phenomenon that can shape food safety behaviour. Specific educational actions can improve food safety behaviour. This study aimed to build a roadmap to guide the development of educational actions based on the assessment of the prevailing FS-culture. The study was conducted in an institutional food service in the Brazilian air force. A previously-developed mixed-methods and data triangulation approach was used to assess the FS-culture based on eight elements (leadership, communication, knowledge, commitment, risk perception, work pressure and normative beliefs, work environment, and management systems, styles, and process). The roadmap was designed based on a combination of the FS-culture element score (1-reactive, 2-active, and 3-proactive) and priority levels (highest, moderate, lowest, and no priority) of proposed topics to be included in educational actions. Such topics were based on specific literature about food safety culture and the behaviour of food handlers. The FS-culture diagnosis in the air force food service demonstrated an "active to proactive" FS-culture; the element "work pressure and normative beliefs" showed the highest score (3 – proactive), whereas "risk perception" and "management systems, styles, and process" indicated the lowest scores (1–2 – reactive to active). Based on the weaknesses and strengths in the prevailing FS-culture, the roadmap revealed that the topics showing the lowest scores, "risk perception" and "management systems, styles, and process," had the highest priority to be included in the educational actions. The designed roadmap may support food services in making decisions about food safety education towards a proactive FS-culture. [ABSTRACT FROM AUTHOR]

• All mothers reported health as a consideration in snack providing to their children. • Three types of mothers were defined according to their healthiness perception. • "Product mothers" related healthiness of a snack to the intrinsic product properties. • "Balancing mothers" related healthiness of a snack to the overall diet. • The "not that important mothers" thought healthiness of a snack is not that relevant. Healthiness is an often-reported consideration related to the snack choice of mothers for their children. Mothers' perceived healthiness of a certain snack could be diverse and different compared to the actual nutritional healthiness of that specific snack. Diary studies and in-depth interviews with 22 Dutch mothers were conducted. During the interviews, four different types of cookies were presented and discussed. Data from the diaries and the interviews were transcribed, coded and grouped and presented in tables. All mothers mentioned health as a consideration while providing snacks both in the interviews and in the diaries. For more than two-thirds of the mothers, health was the most important consideration. Three types of mothers were defined according to healthiness perception: "product mothers", who related the healthiness of a snack to the intrinsic product properties, the "balancing mothers" who related the healthiness of the snack to the whole diet and the context, and the "not that important mothers", for whom the healthiness of a snack was not that relevant because the healthy foods were already eaten during the main meals. The results of this study could be used for efficient communication to help mothers meet children's dietary requirements and they could be relevant for the design of new snack products. [ABSTRACT FROM AUTHOR]

Milk production is an important livelihood source for smallholder dairy farmers in low-to-middle-income countries (LMICs) such as Kenya. However, milk quality and safety are a challenge due to unhygienic handling and non-adherence to food safety standards. The objective of this study was to investigate the knowledge, attitudes and adoption of milk quality and food safety practices by smallholder farmers in Kenya. Ten Focus Group Discussions (FGDs), involving 71 smallholder farmers, were held to collect qualitative data on knowledge, attitudes and practices (KAPs) of smallholder dairy farmers in Laikipia, Nakuru, and Nyandarua counties. Additionally, data were collected through a cross-sectional administered to 652 smallholder farming households. The results of the study revealed low knowledge level and negative attitudes towards respecting antibiotics treatment withdrawal periods, milk quality standards and food safety regulations. Farmers stated they had received low levels of training on milk quality and safety standards. The majority of farmers adopted animal health measures and hygienic measures such as hand washing and udder cleaning. However, unhygienic milking environments, the use of plastic containers, the use of untreated water, and lack of teat dipping compromised milk quality and safety. Currently, milk production, handling and consumption could expose actors along the dairy value chain to health risks. The adoption of milk quality and food safety practices was influenced by farmers' knowledge, socioeconomic characteristics, and choice of marketing channel. There is a need to improve farmers' knowledge and attitudes and implement hygienic control, disease control and antibiotic residue control practices in the milk production process to meet required milk quality and food safety standards. Awareness campaigns and training programmes for smallholder dairy farmers could foster behavioural change and lead to an improvement in milk quality in Kenya. • Kenya dairy sector is constrained by farmers' low adherence to milk quality standards. • Lack of training hinders farmers' compliance with milk quality standards. • Poor farm-level hygiene compromises milk quality and safety. • Socioeconomic characteristics determine farmers' milk quality standards compliance. [ABSTRACT FROM AUTHOR]

Foodborne diseases still occur globally, and alongside food safety systems, food safety culture has been established as a factor in ensuring food safety. This study describes the development of a mixed-methods approach to collecting quantitative and qualitative data and interpreting the triangulated data to assess the prevailing food safety culture. The mixed-methods approach was designed based on the literature and was tested in a food service establishment at an army headquarters in Brazil. Both managers (3) and food handlers (39) participated. The quantitative (questionnaires and checklists) and qualitative (participant observations) data were triangulated using a scoring system on an interpretation grid. The scoring system typified the prevailing food safety culture (FS-culture) and its elements as reactive (score 1), reactive to active (score 1–2), active (score 2), active to proactive (score 2–3), or proactive (score 3) FS-culture. The overall prevailing FS-culture in the case study, scored 1–2. This FS-culture score was mainly attributed to the score 1 for the elements of leadership, risk perception, and management systems, styles and processes, and the score 1–2 for communication, knowledge, and work environment. The mixed-methods approach revealed an overestimation of FS-culture elements in the quantitative analysis and underestimation in the qualitative analysis. This discrepancy in results emphasises the usefulness of the concurrent analysis and highlights the need to employ triangulation to enable a comprehensive assessment of the prevailing FS-culture. The assessment provides concrete input for the development of educational actions aiming for changes in the prevailing FS-culture. • The mixed-method enabled a realistic assessment of the prevailing FS-culture. • Qualitative data supported visualisation of the FS-culture in daily routine. • Quantitative data indicated an overestimation of prevailing FS-culture. • Discrepant quantitative and qualitative data stress the importance of triangulation. • FS-culture assessment can be the basis for educational actions. [ABSTRACT FROM AUTHOR]

• A snack needs to be liked by the child, otherwise Italian mothers do not provide it. • North Italian mothers seem to be more health-conscious. • South Italian mothers relate healthiness of snacks to giving energy. • The brand is more important for mothers in the South of Italy. • Mothers in the North of Italy experience more value conflicts, all health-related. This study describes differences in considerations and value conflicts between mothers living in the North and the South of Italy during snack provision to their 2–7 years old children. Semi-structured interviews with 20 mothers living in the North and 20 mothers living in the South of Italy were conducted. Participants matched on educational level and weight status. Mothers' considerations in snack provision were grouped into four key themes: health-related, child-related, time-related, and product-related. North Italian mothers showed more health-related considerations while providing a snack compared to mothers living in the South. In case mothers from the South mentioned healthiness as a consideration, it was often related to giving energy. The child-related key theme revealed that a snack needs to be liked by the child, otherwise Italian mothers do not provide it. For the time-related key theme, differences were small between North and South Italian mothers. The product-related key theme showed the brand to be more important for South Italian mothers. Mothers from the North of Italy experienced more value conflicts, all related to health. The current studied showed that even within the same country, geographical differences in mothers' considerations and value conflicts for providing snacks exist. This implies that snack choice, considerations and values seem to be influenced by tradition and family culture. [ABSTRACT FROM AUTHOR]

Food safety culture (FS-culture) is recognised as an important phenomenon that drives food handlers' behaviours. Various tools and approaches have been developed to assess FS-culture. We conducted a mixed-methods systematic review to analyse the evolvement of scientific FS-culture assessment tools, their approaches to quantitative and qualitative data collection, their integration system to accurately interpret FS-culture, the depth of their culture analysis, and the recommendations to improve FS-culture. Searches were conducted in six databases for studies published until November 2020. Included studies investigated FS-culture using quantitative/qualitative/mixed-methods, conceptualised FS-culture elements/dimensions, and made recommendations to improve FS-culture. A mixed-methods synthesis was performed using thematic content analysis. Of the 264 records, 47 were included. People, communication, commitment, leadership, food safety management systems, risk, and work environment were the most prevalent elements/dimensions used to assess FS-culture; however, there was no standard approach. Questionnaires were used as the main method to assess FS-culture. Less FS-culture assessment tools used both quantitative and qualitative methods, and a few provided an approach for data triangulation to accurately conclude the prevailing FS-culture. Most of the FS-culture tools allowed the visible aspects assessment rather than the deeper layers. The main recommendation to improve FS-culture addressed people by developing specific training. The FS-culture assessment tools evolved, however, most of them do not yet provide an assessment of the deeper layer of culture. Continuous observations and action research combined with other methods may support in gaining insights into the deeper layers underlying the prevailing FS-culture. • Quantitative questionnaires were the main tool used to assess FS-culture. • Few articles assessed the underlying assumptions of culture. • Only ten studies presented an integration system to assess FS-culture. • The integration of the elements provides insights into the overall FS-culture. • The main recommendation to improve FS-culture addressed people. [ABSTRACT FROM AUTHOR]

Street food is a public health concern due to the prevalence of foodborne diseases. Interventions aim to control and improve street food safety. However, the limited knowledge about the roles and influence of stakeholders impedes the best way to allocate efforts and therefore needs to be studied. This study, conducted in Ecuador, elucidates the roles and influence of stakeholders in street food safety by identifying the stakeholders and assessing their linkages, impact, and goals regarding street food safety using the Net-Map methodology as a basis to improve street food safety. Eight stakeholders, their goals (i.e., improvement and control) and linkages were identified for the networks of information supply, training, financial support, and provision of basic services. Most stakeholders are mutually connected in the information and training networks. The municipalities and the National Agency for Health Regulation, Control and Surveillance (ARCSA) are the main stakeholders in street food control. Academic institutions and vendor associations are the main stakeholders in improvement. The municipalities are centrally positioned and influential in the information supply, financial support, and provision of basic services, but external consultants have the best capacity to connect with other stakeholders. The ARCSA is prominent in the training network, but the vendor associations can more easily reach other stakeholders. The positions of the vendor associations and external consultants create opportunities for allocating resources to control and improve street food safety. This is the first study to show the use of the Net-Map methodology in understanding stakeholders' roles and influence on street food safety. • Stakeholders in street food safety were studied by Net-Map analysis. • Eight stakeholders, their goals (improvement, control) and linkages were identified. • The municipalities and the national agency ARCSA lead food control activities. • Academic institutions and vendor associations dominate improvement activities. • The information supply and training networks show major connectivity and stability. [ABSTRACT FROM AUTHOR]

Ensuring the integrity, efficacy, efficiency, and reliability of the food safety management system (FSMS) has become imperative for every food business operator (FBO) as part of the interconnected food supply chains and essential to overcoming global food challenges. The 4th industrial revolution process creates new opportunities for FBOs, prompting a re-evaluation of the design, operation, and maintenance of FSMS. This article presents the findings of a Delphi study aimed to generate insights into the enablers, and technological and managerial constraints of introducing digitalisation in prerequisite programs (PRPs) and HACCP activities, the cornerstones of FSMS. The panel comprised experts from academia, industry, and consultancy to obtain a broad perspective. The experts suggested and agreed on how digitalisation can enable the design, operation, and maintenance of PRPs and HACCP-related activities. Regarding the managerial and technical/technological constraints, we observed a greater dispersion of agreement amongst the experts than the enablers. Typical managerial/organisational-related challenges encompass financial impact, lack of motivation/resistance to change, need for specific digital competencies/training, and absence of a clear regulatory framework. Technical/technological constraints included aspects such as lack of system adaptability/flexibility and user-friendliness, data entry workload, and ensuring system reliability. The research contributes to a better understanding of how digitalisation could enable the design, operation and maintenance of PRP and HACCP-based FSMS , and offers insights into the potential practical and policy implications of FSMS digitalisation. Future research could conduct case studies to evaluate FSMS digitalisation at the firm level, systematically assessing the tangible benefits and the barriers encountered by FBOs. • We observed a lack of insight into the digitalisation of FSMS. • Through a Delphi study we explored enablers and constraints of FSMS digitalisation. • Experts agreed on multiple opportunities for enabling PRPs and HACCP management. • Managerial constraints include financial impact, adversity to change, and training. • Technological constraints include system adaptability/fragmentation, and data entry. [ABSTRACT FROM AUTHOR]

Street food consumption is growing substantially, particularly in developing countries, but represents a public health risk when street food vendors do not meet the hygiene requirements. This study assessed street food vendors' knowledge about the requirements to produce safe food, their self-reported personal and food hygiene practices, and their perceptions of the currently provided hygiene facilities and services. A two-step study design was applied in Ambato, Ecuador. A validated semi-structured questionnaire was administered among 99 street food vendors at different local markets about their knowledge of hygiene requirements and how frequently they applied them. Face-to-face in-depth interviews with 25 other street food vendors assessed their perceptions of the current hygiene facilities and services at the local markets. Overall, more than two-thirds of the street food vendors were knowledgeable about most personal and food hygiene requirements and self-reported that they always applied these. The in-depth interviews indicated that the street food vendors perceived water supply conditions and sanitary facilities as supporting personal and food hygiene practices. However, they mentioned inadequacies in services such as garbage removal and pest control, which may compromise the safety of street food. Our findings can support decision-making by the local government regarding the allocation of resources for improving services and facilities and tailored training activities to further increase street food safety knowledge and practices. • Constraints in the hygiene practices of Ecuadorian street food vendors were studied. • Overall vendors had good knowledge of personal and food hygiene practices. • Vendors adopted better personal hygiene than food hygiene practices. • Vendors most wanted better waste and pest control services. • Tailored food safety training addressing knowledge gaps is hsighly recommended. [ABSTRACT FROM AUTHOR]

Nowadays, food safety culture (FS-culture) is widely acknowledged as a critical factor influencing food safety outcomes, prompting extensive research in this domain. Although previous studies have explored the elements and benefits of FS-culture, limited attention has been given to the relationship among these elements. This study aims to address this gap by examining the mediating role of communication, management systems and processes, and the work environment in the relationship between leadership and commitment - two key elements of FS-culture. A serial mediation model was tested using data from 471 food handlers across 37 Brazilian food service establishments. FS-culture was assessed using a self-administered questionnaire comprising 31 indicators, which evaluated five core elements: 1) leadership, 2) communication, 3) management systems and processes, 4) environment, and 5) commitment. Mediation analysis was conducted using PROCESS macro. The results suggest that leadership indirectly influences commitment and its effect is mediated through a sequential process involving communication, management systems and processes, and the work environment. Commitment is positively and directly affected by communication, management systems and processes, and the work environment. The serial mediation model illustrates the relationship between the investigated FS-culture elements, underscoring the importance of a holistic approach to fostering a strong FS-culture. Interventions aimed at improving FS-culture should prioritise leadership development, enhance communication strategies, implement robust management systems and processes, and cultivate a supportive work environment. Future research is warranted to explore the generalisability of these findings across diverse cultural and organisational contexts, providing a broader understanding of the mechanisms driving FS-culture in various settings. • A serial mediation model explored the relationships between FS-culture elements. • Communication, management systems and processes, and work environment positively impact commitment directly. • Leadership indirectly influences commitment through other FS-culture elements. • The model emphasises the need for a holistic approach to strengthening FS-culture. • Results support FS-culture as a theory-based phenomenon. [ABSTRACT FROM AUTHOR]

The circular economy brings sustainability benefits but also causes potential food safety issues as recycling can introduce new contaminants to food contact materials. These circular food safety issues cause changes in the risk analysis network. So far, social network analysis studies relevant to food safety investigated specific parts of the risk analysis network (such as risk assessment) and its formal stakeholders such as Food Safety Authorities. However, the risk analysis network also consists informal stakeholders, each with their own knowledge and views. A comprehensive analysis of risk analysis networks addressing circularity-related food safety issues from a multi-stakeholder perspective is yet lacking. This study aimed to explore the complex risk analysis network for paper recycling in Belgium. An adjusted and digitalised network mapping methodology, Net-Mapping, was developed to identify the stakeholders, to assess their goals and influence, to determine the different linkages types between them, and to elicit constraints. Forty-one identified stakeholders from science, policy, and society were interconnected through four linkage types ('legally required information sharing', 'voluntary information sharing', 'data generation request', and 'public communication'). Results show federal policy stakeholders are central in all networks, whereas science and society stakeholders gain influence in the informal networks. Barriers hindering collaboration in the networks are a lack of data and challenges in information exchange. The Net-Mapping insights can assist scientists in gathering risk assessment data, guide policymakers in targeting interventions, and raise stakeholder awareness of collaborations. Future research could compare risk analysis networks across countries for the same food safety issue, or examine the risk analysis networks for different food safety issues in the same country. • Net-Map methodology digitalised and modified using a multi-actor approach. • 41 stakeholders identified in risk analysis network for paper recycling in Belgium. • Federal policy stakeholders are central in risk analysis activities assigned by law. • Science and society stakeholders play a key role in informal networks. • Lack of information exchange identified as major barrier in risk analysis network. [ABSTRACT FROM AUTHOR]

Foodborne illness outbreaks associated with fresh produce suggest a focus on food safety culture within food safety management systems throughout supply chains would benefit the horticulture industry. The recent inclusion of food safety culture in horticulture standards will drive the need for better understanding, integration into business activities, and monitoring, to help mitigate foodborne incidents in horticulture. The purpose of this review was to identify definitions of food safety culture and methods of measuring its performance in the context of the Australian horticulture industry. Investigation of how to better apply and integrate a positive food safety culture into existing food safety management systems was conducted. A roadmap for food safety culture improvement in Australian horticulture is presented, highlighting the challenges and opportunities. To guide the development of a mature culture of food safety, mixed-method approaches to performance assessment were found to be the most comprehensive, valid, and offer the most potential for use by horticulture businesses. Food safety culture can be developed by using feedback from regular culture assessments that identify weaknesses and opportunities for improvement, leading to increased knowledge, alignment of attitudes, and better food safety and hygiene behaviour. To this end, the development of measurement tools specific to horticulture operations would be beneficial. Despite unforeseen challenges like the COVID-19 pandemic, the Australian horticulture industry continues to investigate the efficacy of its food safety management. • Good food safety culture could reduce fresh produce food safety incidents. • Food safety culture should be considered in food safety management systems. • A whole-of-supply chain approach to culture improvement would be more successful. • Monitoring and measurement drive continual improvement of food handler behaviour. • Development of horticulture-specific mixed-method measurements is necessary. [ABSTRACT FROM AUTHOR]

Pesticide residues in agricultural products are a persistent food safety issue in China. The current review aims to get a comprehensive understanding of factors influencing farmers' proper pesticide application in China. To achieve that, the study developed an analytical framework based on the principles of the Theory of Planned Behaviour (TPB) and the techno-managerial approach. Following the framework, the study conducted a semi-structured literature review and yielded multiple factors related to farmers (i.e. their characteristics and TPB elements), external circumstances (i.e. governmental supervision, the roles of suppliers and the support of extension services) and technological conditions (i.e. equipment and environmental conditions), which can influence pesticide application of farmers. To improve farmers' behaviour, a stepwise approach of interventions targeted to different actors was proposed. Future research on the effectiveness of the application of the stepwise interventions on pesticide use is suggested. • A framework applied the Theory of Planned Behaviour and techno-managerial approach. • A multitude of factors influence farmers' pesticide application. • The impact of technological conditions on pesticide use is seldom investigated. • A stepwise intervention approach is necessary to mitigate pesticide residues. [ABSTRACT FROM AUTHOR]

Heritage food has gained attention and recognition by locals as a cultural identity and by tourists as a new food experience. Two important intrinsic quality attributes of heritage food encompass safety and authenticity. As heritage food dishes are prepared in foodservice establishment, it entails requirements on ensuring safety and authenticity of heritage food. The study aims to conceptualise heritage food and identify risk factors that may compromise safety and authenticity. A semi-structured literature review was conducted to explain the heritage dimensions and to evaluate multiple food concepts relating to heritage to define the heritage food concept. Furthermore, risk factors were inferred from the literature that could compromise the safety and authenticity of heritage food. Three main heritage dimensions identified from literature are legacy, people and place. Based on the evaluation against the three heritage dimensions, traditional food was mostly linked to the legacy and place dimensions. Ethnic food was typically related to the dimensions people and legacy, whereas for local food the dimension place was most dominant. Literature showed that all dimensions seem to be relevant for heritage food, but the number of definitions available in the literature is still limited. Therefore, it is not yet clear if all dimensions are equally important. Furthermore, a framework was developed with the identified authenticity risk factors, which originated from literature about ethnic, local and traditional food. The identified safety risk factors are common in the foodservice sector. The framework needs to be further validated through studies with stakeholders in heritage food production. • Three main heritage dimensions have been identified from the literature. • Food concepts were evaluated using identified heritage dimensions. • A heritage food framework was developed showing safety and authenticity risk factors. • Six possible authenticity risk factors may compromise heritage food production. • Five common safety risk factors may compromise heritage food production. [ABSTRACT FROM AUTHOR]

Poor milk safety constitutes a persistent public health risk in Kenya. Poor milk composition, microbial contamination and adulteration is a constraint to dairy sector development. We hypothesise that variation in milk quality and safety depends on variation between farming systems. We argue that this variation between farming systems is associated with spatial location which affects the agro-ecological conditions and the availability of labour and land. We used a spatial framework based on the distance to urban markets to distinguish the following farming systems: relatively intensive dairy systems in urban locations (UL), semi-intensive dairy systems in mid-rural locations (MRL) and extensive dairy systems in extreme rural locations (ERL). We aimed to investigate the variation in the quality of raw milk in these dairy farming systems and associated value chains in central Kenya. For this reason, we combined several methods such as participatory rural appraisal, participant observation, and milk physicochemical and microbiological analyses to collect data. Milk samples were collected at the informal and informal value chain nodes - farms, informal collection centres, informal retailing centres including milk vending machines, and formal bulking centres - where milk changes hands between value chain actors. Milk quality was compared to standards recommended by the Kenya Bureau of Standards (KeBS). There were no differences in the quality of raw milk between locations or between nodes. The overall milk physicochemical composition means (standard error) of the milk were within KeBS standards: fat 3.61 (0.05), protein 3.46 (0.06), solid-not fats 9.18 (0.04), density 1.031 (0.0002) and freezing point −0.597 (0.019). The protein percentage was below KeBS standards at all value chain nodes, except at the formal bulking node. There was significant contamination of milk samples: 16.7% of samples had added water, 8.8% had somatic cell count SCC above 300,000, 42.4% had E. coli , 47.9% had Pseudomonas spp., 3.3% had Staphylococcus spp. and 2.9% tested positive for brucellosis antibodies. Unsanitary milk handling practices were observed at farms and all value chains nodes. Milk physicochemical composition except for protein content meets the KeBS Standard. High levels of microbial contamination of milk pose a public health risk to consumers and show that urgent action is needed to improve milk quality. • Farming systems can be spatially differentiated on the basis of market quality. • Milk quality did not vary significantly between spatial locations. • Milk samples were contaminated by Pseudomonas spp., Staphylococcus spp., and E. coli. • Microbial contamination reflects unsanitary milk handling practices. • Poor milk quality is a public health risk and constraints dairy sector development. [ABSTRACT FROM AUTHOR]

In emerging dairy chains, inconsistent product quality and safety are recurring issues. The need for improvement in hygiene and safety control practices to meet rapidly growing demands for dairy products quality and safety is imperative. However, existing assessment tools do not consider specific situations in emerging dairy chains, where practices are often performed below standard requirements, which presents an inaccurate picture when these tools would be used. This study presents the development of a customized tool to assess and differentiate levels of safety and hygiene control practices in emerging dairy chains. The tool consists of indicators to analyse control practices and four corresponding grids to assess and differentiate the levels of the safety and hygiene control practices at the farm, during transportation, milk collection, and at local retail points crucial for microbial and chemical (i.e. aflatoxin) safety. The customized tool was piloted in Tanzania to assess on-farm practices, as an example of an emerging dairy chain, using interviews, farm visits and audio-visual assisted observations. Thirty-eight small and three large-scale farmers were interviewed, and their control practices observed. The responses were scored based on the grids and the scores were used for data analysis to identify patterns among the farmers. Overall, the customized assessment tool was able to accurately differentiate safety and hygiene practices of the farmers into three distinct clusters. The majority of the small-scale dairy farmers were performing practices at poor to basic level with very few practices at an intermediate level. The large-scale farmers were operating mainly at intermediate to standard level but with basic level performance on milk safety monitoring method, udder and teat care, and personal hygiene practices. Overall, incremental changes are required for on-farm practices to adequately mitigate microbial and aflatoxin contamination of fresh milk. Furthermore, the obtained profiles on farmers safety and hygiene control practices provide input for the development of training programs tailored to the knowledge and skills needs of groups of farmers with similar performance levels. Further research is needed to provide insight into the relationship between the level of control practices and milk safety outcomes. • Recurring quality and safety issues in emerging dairy chains demand attention. • Developed and validated a customized tool to assess safety and hygiene control practices. • The customized tool accurately differentiated dairy farmers based on their practices. • Performance profiles provide a basis for incremental changes in farmers' practices. • The tool can provide inputs for dedicated training on safety and hygiene practices. [ABSTRACT FROM AUTHOR]

Food safety outbreaks are recurrent events, which regularly cost human lives. Food safety goes beyond food safety management systems; an organisation's prevailing food safety culture, and its internal and external environment must also be considered. This study introduces a research framework to analyse crucial food safety culture elements, and characteristics of the internal (i.e. food safety program, product riskiness, and vulnerability of food production system) and the external company environment (i.e. national values and food safety governance characteristics). We hypothesised that companies producing high-risk products are more likely to demonstrate a proactive food safety culture. We used the framework to assess nine companies producing low, medium, and high-risk products in Zimbabwe, as a case of a transition economy. Results showed no direct relationship between product riskiness and food safety culture, which negated our hypothesis. Other variables explored in this study could have moderated the relationship. We found that the vulnerability (i.e. susceptibility to microbial contamination) of the food production system could be associated with an organisation's food safety culture. Moreover, the external environment could have shaped the prevailing food safety culture. In particular, food safety governance and national values seem to be reflected in the way food safety was prioritised, food safety programs were designed and implemented, the prevailing food safety culture, and the observed food safety behaviour. Further research could investigate the role of the external environment in an organisation's food safety culture by evaluating companies in countries operating with different food safety governance approaches and national values. • Prevailing food safety culture seems independent of product riskiness. • Food safety governance could explain the prevailing food safety culture. • Multinational companies have a better food safety culture than local companies. [ABSTRACT FROM AUTHOR]

In emerging economies, the demand for milk and milk products is growing speedily, leading to rapidly evolving dairy chains. However, milk quality and safety are not yet up to standard, despite substantial efforts to support actors in these emerging dairy chains. The aim of this study was therefore to get insight in possible causes of persisting poor milk safety and hygiene practices. The Tanzanian dairy chain was taken as a case for an emerging dairy chain, because of its evolving nature and potential for growth. Depicting the organization of the dairy system involved a value chain analysis using focus group discussions and interviews with chain actors (in total 71). Face-to-face in-depth interviews and systematic on-site observations at actor locations in two different regions provided insights into current safety and hygiene control practices from the farm to the processor. Furthermore, 22 farmers were interviewed to examine how they perceived existing support programs in assisting their safety and hygiene practices. Data showed that the organization of control activities and enforcement of requirements on dairy quality is not uniform across the dairy chain. Overall, safety and hygiene practices were basic or rudimentary. Preventive practices related to animal health care, hygiene, and feed storage control, were mostly lacking. Milk cooling is not a common practice along the dairy chain, monitoring of milk safety and quality parameters is limited, particularly for pathogenic bacteria, indicating a risk for milk safety. Farmers perceived the support of the non-commercial program as more supportive to their on-farm safety and hygiene control practices than the commercial program. To avert public health risks of the increasing milk consumption, multiple safety and hygiene control practices require significant improvement. Support programs could more explicitly enhance awareness and competences on these safety and hygiene practices. • Current status of safety and hygiene control practices indicate public health risks. • Multiple safety and hygiene control practices of actors need significant improvement. • Dominant informal production of milk remains a challenge for milk safety control. • Farmers perceived support from non-commercial programs as more useful. • Support programs should enhance awareness and capacity on safety and hygiene practices. [ABSTRACT FROM AUTHOR]

• Empirical study on consumer data use in product development in European food firms. • Three consumer data types: consumer involvement, food trends, environmental factors. • More than 85% of respondents use all three data types in new product development. • Respondents much rarely use consumer data in the product life-cycle. • Data collection methods do not optimally support development of truly new products. New food products have a high chance of market failure. To improve the chances of new product success, a consumer-oriented approach to product development has been recommended. The approach emphasizes the importance of an optimal fit between consumers' needs and the new product. To achieve this goal, food professionals generate and use various consumer data types and methods. However, very few studies address the extent to which the food industry uses consumer data in product development. This study investigated to what extent European food firms use various consumer data in different phases, i.e., new product development (NPD) and the product life cycle (PLC), and what data collection methods they employ. The current study classified consumer data into three types: consumer involvement, food trend, and environmental factor data. The results showed that more than 85% of the respondents use all three data types in NPD, while they rarely use consumer data in the PLC. Respondents most frequently use data collection methods such as focus groups, consumer surveys, and indirect data collection (e.g., internet, magazines). These methods are less effective in assuring product success and in developing new-to-the-world products. In fact, more than half of the respondents never or rarely worked on new-to-the-world projects. Increasing the use of consumer data in the PLC and adapting data collection methods to the type of the project and the phase of product development present opportunities for food firms to improve chances of new product success. [ABSTRACT FROM AUTHOR]

Despite a great deal of research and knowledge, the failure rate of new food products is still high. Developing new food products is complex, since multiple functions, i.e., marketing, technology, and consumer researchers, are involved. How their decisions interrelate and affect product performance over time, i.e., throughout product life-cycle, has been scarcely studied for the food domain. Systematic assessment of product performance factors can lead to improvement, but such approach is yet lacking for new food products. The study aimed at understanding which factors are relevant to assess performance of new food products during its life-cycle. An integrated framework for performance assessment of a new food product was developed by performing a structured literature review and by using systems approach principles to synthesize the review findings. The integrated framework represents the three main functions in food NPD – consumer research, technology and marketing, and consists of 46 variables relevant for managing food performance during its life cycle. Seven reinforcing and four balancing feedback loops were identified, which provide insight in the causal relations between variables. The integrated framework provides understanding of how each of the functions contributes to the food product's overall performance, and how they can anticipate consequences of numerous changes throughout product's life on the overall product's success, e.g., sales. This system representation helps decision-makers to get insight into behaviour of the whole system and to leverage the performance of new food products. • Structured approach for developing an integrated food product performance framework. • Systems approach is applicable for studying a complex dynamic problem such as food success. • Means-criteria diagrams capture the complex nature of new food product performance. • Feedback loops facilitate qualitative representation of behaviour over time. • The integrated framework aims at facilitating improved NPD decision-making. [ABSTRACT FROM AUTHOR]

Australian apples significantly contribute to the Australian economy and dietary requirements. Their safety is ensured by food safety management systems (FSMS) audited by commercial entities. Production environments, systems and apparent microbial risk vary, resulting in company-specific food safety practices. Holistic, objective measurement of how a company's FSMS is performing could determine if these practices are appropriate for the level of risk of contamination with foodborne pathogens. In this study, the performance of FSMS was measured in seven apple packhouses using a modified FSMS diagnostic tool (FSMS-DT). Results were compared with a previous observational study that found variable application of food safety controls and low assurance activities, to investigate the potential for improving FSMS assessment and enhancing more consistent application of controls. Overall, packhouses demonstrated high FSMS performance. Higher performance was measured in packhouses with better-designed controls and where there was higher food safety knowledge among employees. Comprehensive measurement of food safety management better identified strengths such as supportive management, systematic use of feedback to modify the FSMS, and a low level of nonconforming product. Common system weaknesses included low requirement for food safety knowledge among workers, limited validation of preventive controls, and limited use of expert knowledge for risk assessment. Results confirmed the findings in the observational study but assessment using the FSMS-DT better examined the details of the FSMS and the connections between its components, thus enabling continuous improvement. The diagnostic tool could assist the industry assess their FSMS and identify opportunities for improvement of control and assurance activities. • A modified diagnostic tool measured food safety management performance. • Australian apple packhouses showed good overall food safety management performance. • High and low scores indicated strengths and weaknesses in control respectively. • Usage of the tool could enhance internal and external audits. • Wide use of the tool could encourage consistent application of food safety controls. [ABSTRACT FROM AUTHOR]

Between 1999 and 2020, there were twelve rapid alerts on dioxins in palm fatty acid distillate (PFAD) products, six of which were associated with hydrogenated palm fatty acid distillates (HPFADs). In palm oil refineries for food and feed, refined palm oil and PFADs can be processed into hydrogenated palm oil and HPFADs. This study investigated the effect of hydrogenation of palm oil products which contain OCDD and impact on the profiles of dioxins in palm oil products and on the toxic equivalent (TEQ) level. Palm oil and PFADs were spiked with octachlorodibenzo-p-dioxin (OCDD) and hydrogenated at different pressures, temperatures, and catalyst conditions. Initially, the concentrations of the lower-chlorinated dioxin congeners, some with a higher toxic equivalency factor, increased. Consequently, the TEQ levels increased and exceeded the regulatory limit. However, further hydrogenation extended the dechlorination of dioxins resulting in decreased TEQ levels. Optimisation of the hydrogenation process is required to reduce the risk of exceeding the limits on dioxins. • Hydrogenation of palm oil products affected the toxicity of dioxin congeners. • Octachlorodibenzo-p-dioxin (OCDD) dechlorinated during hydrogenation. • OCDD dechlorination initially formed congeners with higher toxicity. • Further hydrogenation reduced dioxin concentration and toxic equivalence level. [ABSTRACT FROM AUTHOR]

Food safety continues to be a challenge worldwide despite scientific advances, continuous improvement in food safety management systems and increasing academic debate on food safety. This paper aims to validate a new model of food safety cultural compliance to identify the challenges that organisations face in their pursuit of a positive food safety culture. A mixed-method approach was adopted via the quantitative analysis of a stage one 'Enlighten Questionnaire' involving 202 respondents using parametric statistics (ANOVA with appropriate Post-Hoc tests and t-tests). Hochberg's GT2 was used for the Post-Hoc tests due to different group sizes and appropriate non-parametric tests were also run to confirm these results. Qualitative analysis of stage two semi-structured interviews totalling 40 participants and stage three focus groups each consisting of 3 groups of 9 employees equating to 27 participants was utilised. Thematic analysis was adopted to synthesise and cluster key themes. Our findings identify the misalignment of management and employees in the pursuit of establishing and embedding a positive food safety culture. Four key themes of the Enlighten Food Safety Culture Model (EFSCM) namely; Control, Co-operation, Communication and Competence were core cultural factors that could be used to realign management and employee behaviours to help stimulate a positive food safety culture. • Quality assurance systems do not guarantee food safety compliance. • Food Safety Culture relies on both management and employee commitment. • Control, Co-operation, Communication and Competence are food safety benchmarks. [ABSTRACT FROM AUTHOR]

Improvement in the knowledge level of dairy farmers and the performance of on-farm safety and hygiene practices in emerging dairy chains is repeatedly recommended. However, appropriate training interventions to help farmers is not yet fully explored. Behaviour change theories to design training to improve knowledge and explore drivers of safety and hygiene control performance have been found useful in food service settings but were not yet tested in dairy farming. This study aimed to develop a training intervention based on the theory of planned behaviour (TPB) and analyze its effectiveness in influencing drivers of dairy farmers' behaviour to perform safety and hygiene control practices. Three teaching and learning methods were adopted: 1) slides and group discussions, 2) videos, pictures and story analysis, and 3) practical demonstrations. A total of 107 dairy farmers participated in a three-day training programme. Measuring at pre-training and post-training, we found that the knowledge level of most farmers improved. The number of farmers with a positive intention to perform specific pre- and post-milking practices such as hand washing, teat dipping, cleaning the shed, and milk storage in clean containers was higher post-training. Multiple linear regression analysis of the TPB model explained 25% of the variance of the intention to perform personal hygiene, 18% of the udder and teat care, 10% of the shed and floor sanitation, and 16% of milk cooling and storage practices. Also, the perceived pressure from others was a significant predictor of the intention to perform personal hygiene, udder and teat, and shed and floor sanitation practices. Thus, by using TPB as the underlying theory, we have unravelled the influence of subjective norm as a crucial factor in the performance of on-farm safety and hygiene control practices in societies where communal culture is dominant. Besides, this study adds to the scientific knowledge of the appropriate teaching and learning methods that could be applied for training farmers in developing dairy chains. • Theory of planned behaviour was used to target behaviour drivers of farm control practices. • Three training methods were adopted to facilitate interactive and practical activities. • Farmers' knowledge level improved significantly over the training period. • The intention of farmers to perform control practices was higher post-training. • Subjective norm is a significant predictor of intention to perform farm control practices. [ABSTRACT FROM AUTHOR]

Food safety management criteria are often described in general terms rather than specific actions and potentially introduces subjectivity to interpretation and implementation. In the tree fruit sector, management systems would be more useful if developed with specific reference to production and processing practices used. There is insufficient evidence that requirements for the Australian tree fruit industry are appropriate to control foodborne pathogen contamination of ready-to-eat products. Thus, the purpose of this study was to explore industry interpretations of food safety guidelines by describing the application of controls in Australian orchards and packhouses and to evaluate production practices by characterising potential microbial risks in the apple industry, quantifying microbial load in wash water and fruit, and assessing fruit quality as indicators. Thirteen orchards and packhouses across Australia were visited from July 2016 to April 2018 to observe apple orchard practices, packhouse systems, wash water controls, general hygiene and to evaluate the presence of Escherichia coli , Salmonella spp. and Listeria spp. on multiple apple cultivars. The assessment revealed that the inconsistent application of water sanitation resulted in variable control of wash water quality and hygiene, but the prevalence of pathogens on apples was less than 2%. Variation in practices could increase the risk of foodborne illness to consumers if contamination occurs. The Australian apple industry could benefit from a better understanding of effective risk mitigation strategies, consistent industry application of food safety controls and improved evidence of controls achieving desired food safety outcomes. • The variation in wash water sanitary control affected detected E. coli levels. • E. coli and Salmonella spp. were not detected on apples. • There was low detection rate of Listeria spp. on apples. • Interpretation of food safety guidelines for apples varies between packhouses. • Food safety controls applied differently results in variable practices and outcomes. [ABSTRACT FROM AUTHOR]

• Situational appropriateness of meat, meat substitutes and meat alternatives was studied. • Item-by-use appropriateness surveys were conducted in 2004 and 2019. • Meat substitutes were overall less appropriate than meat or meat alternatives. • Meat substitute consumption could predict situational appropriateness in 2019. The development of meat substitutes could contribute to a more sustainable food production system. Although the consumption of meat substitutes in the Netherlands has grown over the last decades, meat consumption stayed roughly the same. This led to the question of whether meat substitutes fit in the same usage situations as meat products do. Perceived situational appropriateness of meat, meat substitutes and other meat alternatives in different usage situations was studied using an item-by-use appropriateness survey. Products were presented via photographs and for each combination of product and situation, the appropriateness was rated on a 7-point scale. Personal information included the consumption of meat and meat substitutes and Food Neophobia. An exploratory survey was conducted in 2004 and an online survey in 2019. Overall, meat products were perceived as more appropriate than their vegetarian equivalents (e.g. hamburger vs. vegetarian hamburger) in almost all situations. Meat alternatives (chickpeas, nuts) scored generally higher than meat substitutes on situational appropriateness. Age and gender affected appropriateness ratings: women and younger respondents gave higher ratings to meat substitutes and meat alternatives. Food Neophobia showed a small effect. Meat substitute consumption frequency was a predictor of overall appropriateness in 2019, where it was not in 2004. Results underpin that situational appropriateness and consumer characteristics should be taken into account in new product development of meat substitutes. Furthermore, meat alternatives like chickpeas and nuts could also contribute to the reduction of meat consumption. [ABSTRACT FROM AUTHOR]

Recently, the food safety culture (FS-culture) gained attention as a critical factor for reducing foodborne diseases. This study investigated the effectiveness of educational actions in the transition of FS-culture in a longitudinal study using action research in an army food service, which was selected as a case. We hypothesised that the FS-culture assessment might be a good starting point to develop educational actions. First, we identified the educational needs of food handlers and managers based on a FS-culture assessment, followed by the implementation of educational actions using three formats (tutored, planned, and with the managers). A previously developed mixed-method approach was used for the collection of qualitative and quantitative data, data triangulation, and an interpretation grid that was used for categorisation into reactive, active, or proactive FS-culture. The triangulated data showed that the prevailing FS-culture changed from reactive to more proactive during the longitudinal study. The educational actions changed attitudes, practices, personal relationships, and the work environment. The educational actions were effective in influencing the prevailing FS-culture and confirmed the research hypothesis. Furthermore, the mixed-method approach with the interpretation grid was useful in assessing the transition in the prevailing FS-culture. Further research may test the usefulness of other types of food services in other countries. We also recommend converting the scientific methods for FS-culture assessment into methods suitable for the use by food safety managers in food services. • FS-culture assessment may be used as a starting point for educational actions. • Educational actions evolved the prevailing FS-culture proactively. • Action research built confidence, which was indispensable to evolve FS-culture. • Educational actions changed personal relationships and team interaction. • The changes in the degree of risk seem to impact the risk perception longitudinally. [ABSTRACT FROM AUTHOR]

The varying performance of safety and hygiene control practices by chain actors can influence the consistent production of milk of good quality and safety in dairy chains. Therefore, the study aimed to investigate if differences in safety and hygiene control practices translate into distinctions in milk quality and safety at the farm, and to analyse the implications for actors further in the Tanzanian dairy chain. A previously developed diagnostic tool, customised for emerging dairy chains, was applied to assess and differentiate the performance of safety and hygiene control practices of actors from the farm to local retail shops. Based on interviews and on-site visits, each safety and hygiene control practice were differentiated into a poor, basic, intermediate or standard level. Milk samples were collected with a 7-day interval over three-time points to determine total bacterial counts (TBC), coliforms and Staphylococcus aureus. Besides, aflatoxin M1 (AFM1) occurrence was determined in farm milk as an indication of feed storage and monitoring practices. Data showed that none of the chain actors attained the standard level on any of the safety and hygiene control practices. Cluster analysis of on-farm safety and hygiene control practices generated two clusters, which differed mainly on the scores for udder and teat care, and disease detection practices. Differences in safety and hygiene control practices observed among farmers did not translate into differences in milk quality and safety. The analysis for AFM1 showed that 22% exceeded the maximum limit of the United States Food and Drug Authority Standard. Also, the microbial data showed that the farm milk already exceeded maximum limits of the East Africa Community (EAC) standard to the extent that no continued growth was observed further in the chain. The study demonstrates that improvements in milk quality and safety would require multiple practices to be upgraded to the standard level. Research is needed to advance the performance of control practices towards compliance with international standard requirements. • A previously developed customized assessment tool for emerging dairy chains was applied. • Sub-standard performance typify safety and hygiene control practices along the chain. • The majority of farm milk samples did not meet microbial criteria. • Differences in sub-standard performance levels did not correlate with milk safety. • Upgrading multiple practices to standard level is crucial for improving milk safety. [ABSTRACT FROM AUTHOR]

• Mothers differed significantly on scores for coercive control and overprotection. • When mothers scored higher on coercive control, more of them provided unhealthy snacks. • When mothers scored higher on coercive control, fewer of them provided vegetables. The increasing intake of energy-dense snacks among children is one of the contributing factors to childhood overweight. To understand children's snacking habits, snack choices of parents are essential to take into account. General parenting is one of the important factors that can influence the development of healthy eating patterns and weight status among children. Therefore, this study aims to explore how the key constructs of general parenting (nurturance, structure, behavioral control, overprotection and coercive control) relate to mothers' snack choice for their children aged 2–7 years. The Dutch version of the validated Comprehensive General Parenting Questionnaire (CGPQ) was used to assess the key constructs of general parenting. An extensive, 13-day diary study with 136 Dutch mothers was used to measure the snacks mothers provided their children aged 2–4 years and 5–7 years. For both groups of mothers in our sample, differences were found on the scores of coercive control and overprotection. No differences between the mothers were present on the key constructs behavioral control, nurturance, and structure. Results give a first indication that more mothers who scored relatively higher on coercive control provided unhealthy products, like candy and cookies, and fewer mothers provided vegetables, compared to mothers who scored lower on coercive control. A higher score on coercive control combined with a higher score on overprotection was associated with fewer mothers providing unhealthy products like cookies and candies. [ABSTRACT FROM AUTHOR]

• The food service sector is fairly vulnerable to food fraud. • Casual dining operators are the most food fraud vulnerable group. • Fraud vulnerability is affected to a large extent by the own company. • For fraud vulnerability is type of business more important than product group. This study examines fraud vulnerability in the food service industry; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector situation. The 15 food service operators rated high vulnerability for 40% of the fraud indicators. This is considerably more than food manufacturers, wholesalers and retailers did previously. In particular, more opportunities and fewer controls were noted. Overall fraud vulnerability was more determined by the type of food service operator than by the type of food product. Casual dining restaurants appeared most vulnerable, followed by fine dining restaurants. Mass caterers seemed the least vulnerable operators, because they had more adequate food fraud controls in place. Considering its high vulnerability, reinforcement of mitigation measures in the food service industry is urgently recommended. [ABSTRACT FROM AUTHOR]

Taking food safety culture into account is a promising way to improve food safety performance in the food industry. Food safety culture (FS-culture) research is expanding from an organisational perspective to include characteristics of the internal and external company environment. In this study, the prevailing food safety culture in 17 food companies from four countries on three continents (Africa, Asia and Europe) was assessed in view of food safety governance and national values. The internal environment characteristics, i.e. food safety vision, food safety program and food production system vulnerability, were also assessed. Statistical analysis revealed little variation in FS-culture scores between the companies within the same country. Overall the FS-culture for Greek and Zambian companies was scored proactive, while for Chinese and Tanzanian companies an active score was achieved. Both the internal and external company environment seemed to influence the prevailing FS-culture. Cluster analysis showed that Tanzanian and Zambian companies exhibited similarities in the implementation of food safety programs, and in their national values and food safety governance as compared to Greece and China. Food safety governance was reflected in the food safety programs and supportiveness of the organisation to food safety and hygiene. All cultural dimensions were correlated with risk perceptions, with masculinity and long-term orientation also significantly correlated with the enabling conditions and attitude. Understanding how national values and food safety governance approaches differently influence food safety culture is expected to enable formulation of best approaches tailored for companies operating in countries with different company environments, to improve food safety performance. • Prevailing food safety culture is correlated with food safety performance. • Knowledge of a company's environment is vital to understand its food safety culture. • National values could have a role in an organisation's food safety culture. [ABSTRACT FROM AUTHOR]

The Rapid Alert System for Food and Feed (period 1999–2014) reported exceeding levels of dioxins (polychlorinated dibenzo-p-dioxinsand dibenzofurans (PCDD/Fs)) in palm oil by-products, such as palm fatty acid distillate (PFAD) and hydrogenated palm fatty acid distillate (HPFAD), but not in crude and refined palm oil. The aim of the present study was to gain insight into the occurrence and congener profiles of dioxin contamination during industrial processing of crude palm oil into refined oil and its by-products PFAD and HPFAD via analysis of individual congener concentrations. In total, 1217 samples from an industrial process were collected at four different points, crude palm oil at delivery (N = 202), fresh bleaching earth before bleaching (N = 84), PFAD after deodorising palm oil (N = 553), and HPFAD after hydrogenation of PFAD (N = 378). Congener profiles were analysed by GC-HRMS, and toxic equivalent (TEQ) levels were calculated using toxic equivalence factors (TEF) of WHO 2005 to assess non-compliance to legal limits. All dioxin levels in crude palm oil samples were far below the action limit. All dioxin levels in fresh bleaching earth were in compliance with the maximum level. For the by-product samples, such as PFAD, 0.6% exceeded the action level, but all were below the maximum level (ML). However, for 1.3% of the HPFAD samples, the TEQ level exceeded the ML. In-depth analysis of the congener profiles revealed that after the hydrogenation step, the concentration of the lower chlorinated congeners in the HPFAD samples was higher than in the PFAD samples. The hydrogen atoms possibly replaced the chlorine atoms during hydrogenation. As these lower chlorinated congeners have a higher TEF, when they are regulated, their contribution to the calculated TEQ is higher, which resulted in some HPFAD samples exceeding the legal limit. Further research is needed to obtain insight into the changes in PCDD/F congener profiles during the hydrogenation of palm oil products. • Dioxins (Toxic Equivalents, TEQ) at low levels in crude palm oil samples. • TEQ in palm fatty acid distillate samples higher, but below maximum level. • 1.3% of the hydrogenated palm fatty acid distillate samples exceeded maximum level. • Concentration of lower chlorinated dioxin congeners increased after hydrogenation. • Dechlorination of dioxin congeners affected TEQ during hydrogenation. [ABSTRACT FROM AUTHOR]

Young children frequently consume energy dense snacks, which is one of the factors contributing to childhood overweight. The consumption of more healthy snacks could help in meeting the dietary intake requirements of children. Previous research suggested that mothers of first children showed more health-conscious food behavior compared to mothers of not-first children. However, what is missing from earlier research is an in-depth exploration of differences in considerations to choose a snack and the reasons connected. Therefore, this study aims to characterize differences in mothers' snack choice for their youngest child at 2-3 years and their oldest child when he/she was of the same age. Moreover, this study aims to identify reasons for these differences. A grounded theory approach was used for data collection and analysis. Semi-structured interviews were carried out with 17 Dutch mothers with two or three children. All mothers indicated differences between snacks provided to their youngest child (2-3 years) and their oldest child when it was of the same age. Most frequently mentioned differences were youngest children receive unhealthy snacks at a younger age, the structure regarding snack providing is more fixed, and that youngest children receive less age-specific snacks. Most frequently mentioned reasons for these differences were role-modelling, novelty of the first-born, availability of other types of snacks at home, and school hours of the oldest child. The study provided insights into the possible role of siblings in shaping snack consumption. Results might be relevant for the development of intervention strategies to increase mothers' awareness and to help to meet children's dietary requirements. [ABSTRACT FROM AUTHOR]

Wild harvested edible insects are characterised by high protein and mineral contents with potential to contribute substantially to nutrition security. However, nutritional content is only beneficial when proteins are digestible and minerals bioaccessible. This study determined the effects of domestic processing on protein digestibility and mineral bioaccessibility of two wild harvested insect species: Eulepida mashona (beetle) and Henicus whellani (cricket). Samples of both insects were subjected to boiling, roasting, or combined boiling and roasting, imitating the way insects are traditionally prepared in Zimbabwe. Moreover, they were in vitro digested according to INFOGEST protocol. Boiling of both insects resulted in loss of protein as it leached into the boiling water. The raw insects had a higher protein in vitro digestibility than the boiled and roasted insects, and the maximal decrease in protein digestibility was around 25% for twice boiling of the beetles and for boiled and roasted crickets. For both insect species, boiling resulted in non-significant loss of iron and zinc. Iron was the least bioaccessible mineral in both insects, based on the concentrations of soluble mineral measured by ICP-AES. However, beetles had a much higher iron bioaccessibility (30.7%) as compared to crickets (8.11%). Interestingly, boiling resulted in about 50% decrease in iron and zinc bioaccessibility in both species while roasting did not. The reduced protein digestibility and mineral accessibility with processing can be explained by protein modification and interactions of minerals with other food components, such as chitin and phytochemicals. Because of the reduction in protein digestibility and mineral accessibility during boiling, roasting should be favoured over boiling and in any case short boiling time is recommended., (Copyright © 2019 The Authors. Published by Elsevier Ltd.. All rights reserved.)