Food quality, food-borne diseases, and food safety in the Brazilian food industry

Feltes, Maria Manuela Camino; Arisseto-Bragotto, Adriana Pavesi; Block, Jane Mara

doi:10.1093/fqs/fyx003

Cited by 65 publications

(16 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…An antibody-functionalized LIG material was fabricated to overcome the lack of accurate and rapid sensing for pathogens in food-borne diseases. 247,248 Comparing with the time-consuming standard pathogen detection that includes bacterial plate counting and polymerase chain reaction, 249 Soares et al demonstrated a LIG biosensor that had good selectivity and fast response time (22 min on average). The sensor was functionalized with Salmonella antibodies for the detection of live Salmonella in broth.…”

Section: Lig-based Sensorsmentioning

confidence: 99%

Physical and Chemical Sensors on the Basis of Laser-Induced Graphene: Mechanisms, Applications, and Perspectives

2021

View full text Add to dashboard Cite

Laser-induced graphene (LIG) is produced rapidly by directly irradiating carbonaceous precursors, and it naturally exhibits as a three-dimensional porous structure. Due to advantages such as simple preparation, time-saving, environmental friendliness, low cost, and expanding categories of raw materials, LIG and its derivatives have achieved broad applications in sensors. This has been witnessed in various fields such as wearable devices, disease diagnosis, intelligent robots, and pollution detection. However, despite LIG sensors having demonstrated an excellent capability to monitor physical and chemical parameters, the systematic review of synthesis, sensing mechanisms, and applications of them combined with comparison against other preparation approaches of graphene is still lacking. Here, graphene-based sensors for physical, biological, and chemical detection are reviewed first, followed by the introduction of general preparation methods for the laser-induced method to yield graphene. The preparation and advantages of LIG, sensing mechanisms, and the properties of different types of emerging LIG-based sensors are comprehensively reviewed. Finally, possible solutions to the problems and challenges of preparing LIG and LIG-based sensors are proposed. This review may serve as a detailed reference to guide the development of LIG-based sensors that possess properties for future smart sensors in health care, environmental protection, and industrial production.

show abstract

Section: Lig-based Sensorsmentioning

confidence: 99%

Physical and Chemical Sensors on the Basis of Laser-Induced Graphene: Mechanisms, Applications, and Perspectives

2021

View full text Add to dashboard Cite

show abstract

“…In 2007-2016 the Brazilian Health Ministry reported 6848 incidents of foodborne disease outbreaks according to data from the National Notifiable Diseases Information System. Among the 610,465 people exposed to danger while 121,283 people fell ill, and 111 died [9]. There is little documentation for the incidence of foodborne disease in Ethiopia, but many foods are not guaranteed health in Ethiopia.…”

Section: Issn: 2252-8806 mentioning

confidence: 99%

Relationship of knowledge and attitude with food handling practices: A systematic review

Ernawati

Nadhifah

Muslikha

et al. 2021

IJPHS

View full text Add to dashboard Cite

Foodborne disease is still a public health problem in several countries. Food handler's knowledge, attitude, and practice (KAP) are factors that are risk factors for foodborne disease incidence. The research objective was to assess the level of knowledge, attitudes, and behavior of food handlers in maintaining food hygiene using a systematic review approach. The research method used is the preferred reporting items for systematic review and meta-analyses (PRISMA) protocol approach. The article search process was accessed on PLOS ONE, Pro-Quest, and Google Scholar. A descriptive analysis was carried out on each research variable. The results obtained eight papers (100% sociodemography, 100% knowledge, 62.5% attitude, and 87.5% behavior). The mean of significant articles on sociodemographic variables was 18.5%, experience 59.38%, attitudes 13.33%, and 23.81%. There are 37.5% of the articles showed significant relationship between knowledge and attitude with food handling practice.

show abstract

“…Halal is a now a common term resulted by the increasing demand of both Muslim and non-Muslim community worldwide on clean, healthy and safe food (Haque et al, 2015). It is attributed by the recent increase of cases associated with foodborne illnesses such as mad cow disease and bird flu virus throughout places such as Brazil, China, Philippines and United Kingdom (Camino Feltes et al, 2017). Besides Sharia-compliant, the halal certification also focuses on the process of producing foods which cover hygienic, quality and safety for Muslim consumption.…”

Section: Effect Of Possessing Halal Certification On Businessmentioning

confidence: 99%

Halal certification for tourism marketing: the attributes and attitudes of food operators in Indonesia

Katuk

Ku-Mahamud

Kayat

et al. 2020

JIMA

View full text Add to dashboard Cite

Purpose Halal tourism is a subset of tourism activities geared towards Muslim which are aligned with the Islamic principles. As a response to this, many food operators have realised the importance of having a halal certification to establish a better market position. In the context of Indonesia, it is yet to be known what attitudes the food operators have towards halal certification and what attributes characterised those who have obtained the certification. Therefore, this study aims to examine the attributes of food operators and their attitudes towards halal certification in Indonesia. Design/methodology/approach A survey and structured interview were conducted on 298 food operators in Bandung, a city in Indonesia, between August and December 2018. Seven hypotheses were proposed and tested to evaluate the association between halal certification and food operators’ attributes and their attitudes towards it. Findings The results of the study suggested that food operators who had halal certification can be characterised by the number of branches the businesses have, the knowledge of halal tourism and knowledge on the market segment. However, the age of their business was found not related to halal certification. In terms of attitudes, the study found that performance beliefs, intention to apply and target market segment had associated with halal certification. Practical implications The outcomes of the study could provide information to entities and agencies involved in the tourism industry that consider targeting Muslim travellers as their market segment. Halal certification could be an approach to facilitate tourism marketing and consequently increase the performance of food-related business sectors. Originality/value This study provides evidence that could lead to a better understanding of the attributes of food operators and their attitudes towards halal certification in the context of Indonesia’s tourism industry.

show abstract

Food quality, food-borne diseases, and food safety in the Brazilian food industry

Cited by 65 publications

References 30 publications

Physical and Chemical Sensors on the Basis of Laser-Induced Graphene: Mechanisms, Applications, and Perspectives

Physical and Chemical Sensors on the Basis of Laser-Induced Graphene: Mechanisms, Applications, and Perspectives

Relationship of knowledge and attitude with food handling practices: A systematic review

Halal certification for tourism marketing: the attributes and attitudes of food operators in Indonesia

Contact Info

Product

Resources

About