Food Safety Risk Management

A Global Public Good: The Linkage between Veterinary Medicine and the Sanitary Management of Food Hygiene

“…However, the CAC and the OIE have implemented synergies, strategies and mechanisms to coordinate and integrate their activities in the field of animal by-products security systems along the manufacture and value chain, focused on maximizing productivity and securing food safety to consumers. Some examples are [13] Innocuity food programs conducted by veterinary professionals are actually, inclusive public policies that integrates and nurture a plurality of health and social programs by actively training all stakeholders involved in each of the different phases of the food chain, especially in issues such as: 1) food handling; 2) traceability; 3) good agricultural practices; 4) good manufacturing practices; 5) organizational systems for control and management food hygiene; 6) disclosure and education depending on local consumption habits; 7) the slaughter, manufacture, storage and transportation of meat, poultry and dairy products; 8) zoonotic disease control in slaughterhouses; 9) inspection of animal products for national consumption, as for export as well; 10) to offers an comprehensive legal advice through consumption chain; 11) and the development of risk analysis systems which establishes the Microbiological Criteria (MC), the Safety food (FSO), the Appropriate Level of Protection (ALOP) and Performance Objectives (PO), four relatively new concepts introduced in the context of risk analysis that complement the operational management of food safety, which the United Nations Organization for Food and Agriculture (FAO) and the World Health Organization (WHO) are fostering legislation with a transversal viewpoint [14,15].…”

Modeling desorption isotherms and thermodynamic properties of Italia grapes

“…Measuring and mapping the water content of food is a common practice in the food industry in order to determine its microbiological stability and to implement safety risk control as defined by the hazard analysis critical control point (HACCP) (Orriss & Whitehead, 2000). The HACCP system is based on technical and scientific principles that use a systematic approach to the identification of specific hazards and measures for their control or prevention to ensure the safety of food (Carrasco, Valero, Pérez‐Rodrígue, García‐Gimeno, & Zurera, 2011). The preventive measures include the listing of all hazards (chemical, physical, biological, and allergenic) that may be expected to occur from raw material production, processing, manufacturing, distribution, and consumption of the final product (Barach, 2016).…”

Food Poisoning Caused by Bacteria (Food Toxins)

“…Most vegetables have pH values lower than those from fruits, and consequently, vegetables are more exposed to bacterial or fungi decomposition. In contrast, most meats and sea products have pH values equal or greater than 5.6, making them susceptible to decomposition by bacteria, fungi, and yeasts [44,48,49].…”

“…Bacterial growth is usually favored by pH values closer to the neutral level. Nevertheless, acidophilic bacteria grow on substrates with a pH of up to 5.2 and below that point the growth reduces dramatically [42,48].…”