Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda

Ssemanda, James Noah; Reij, M.W.; Bagabe, Mark Cyubahiro; Muvunyi, Claude Mambo; Joosten, Han; Zwietering, Marcel H.

doi:10.1016/j.foodcont.2016.12.031

Cited by 28 publications

(19 citation statements)

References 30 publications

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“…Meanwhile, the concept development in food safety SC and halal SC leads to the integration with other variables, such as quality (Zhang, Fu, Wang, Tang, Zhao & Zhang, 2017), global trends and developments (King, Cole, Farber, Eisenbrand, Zabaras, Fox et al, 2017), and certification (Ab Talib, 2017;White & Samuel, 2016). Case studies are used to investigate the growth of various types of bacteria, that degrade the quality of food products in manufacturing or distribution systems (Pang, 2017;Ssemanda, Reij, Bagabe, Muvunyi, Joosten & Zwietering, 2017) concerning the food safety issues. On halal SC, case studies are found closely related to risk management (Ali, Tan, Pawar & Makhbul, 2014) because of the various processes involved in SC and the implementation of halal behaviour in certain regions or countries (Heiman, Gordon, & Zilberman, 2017).…”

Section: Classification Analysis 321 Types Of Research Methodsmentioning

confidence: 99%

Food safety and halal food in the supply chain: Review and bibliometric analysis

Wahyuni

Vanany

Ciptomulyono

2019

JIEM

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Purpose: Researchers have been actively investigating various issues concerning food safety and halal food in the supply chain. The ultimate goal is to provide guarantees for quality and conformance regarding food standards and demanding expectation from the consumers. We review a set of two-decade food safety and halal food in supply chain (SC) literature from 1990 to 2018 (month of February) in order to pinpoint the problems, models, solution approaches and more importantly, the future directions of this field. Design/methodology/approach: Our method employs the 120 published articles on food safety and halal food in SC research. Various techniques from statistics, bibliometrics, and analytics are systematically deployed to gain insights on how the literature address these two topics.Findings: The predominant contributing articles, authors, affiliations, and keywords have been reviewed, clustered, and thoroughly analyzed. Through systematic graphical and clustering analyses, four major clusters regarding food safety and two clusters in halal food in SC research have been identified as the most promising and potential future for research opportunities.Research limitations/implications: This study focuses on articles that discuss food safety and halal.Practical implications: Our findings provide valuable insights to understand the major clusters of the research endeavour along with the plausible pathways to where they would likely develop in the future. With these insights, researchers and practitioners shall be able to devise initiatives that are of high relevance and significance in the near future.Social implications: This research provides an understanding to the reader about the relationship between food safety and halal.Originality/value: This paper provides the first systematic overview of food safety and halal food for supply chain researchers to see the big picture of the field. Serving as the thread connecting research endeavour in these two research areas, our novel work highlights how the work is connected, which research clusters have been the center-of-attention during the last two decades, and consequently, which areas are still lacking an investigation. We believe that people in both academia and industry who are keen to develop a rigorous solution to ensuring food safety and food halal-ness to satisfy global market requirement will be benefitting the most from our analysis.

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Section: Classification Analysis 321 Types Of Research Methodsmentioning

confidence: 99%

Food safety and halal food in the supply chain: Review and bibliometric analysis

Wahyuni

Vanany

Ciptomulyono

2019

JIEM

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“…The demand for this category of food is based on the convenience it offers as well as demands for good nutrition (de Oliveira, de Souza, Bergamini, & De Martinis, 2011;Maffei et al, 2016). Production and consumption of RTEv has greatly increased across the US (de Oliveira et al, 2011), Asia (Zhou, Helen, & Liang, 2011), Europe (Nousiainen, Joutsen, Lunden, Hänninen, & Fredriksson-Ahomaa, 2016), Middle East (Faour-Klingbeil, Murtada, Kuri, & Todd, 2016) and Africa (Ssemanda et al, 2017).…”

Section: Component Of Wastewater From Ready-to-eat Vegetable Processimentioning

confidence: 99%

“…Disease outbreak based on RTEv contamination has been said to increase with about two hundred percent between 2009 and 2014 (Beneduce et al, 2017). Thus studies focusing on the microorganism (bacteria and viruses) as well as resistant organisms' presence in vegetables have been reported across Europe (Beneduce et al, 2017;Berthold-Pluta, Garbowska, Stefańska, & Pluta, 2017;Terio et al, 2017), Africa (Ssemanda et al, 2017;Quansah, Kunadu, Saalia, Díaz-Perez, & Chen, 2018), America (Byrne, Hofer, Vallim, & Almeida, 2016;González, Cadona, Sanz, Bustamante, & Sanso, 2017) and Asia (Faour-Klingbeil, Murtada, Kuri, & Todd, 2016;Wang, Qiao, Chen, Su, & Zhu, 2015;Kim et al, 2015). Such microorganism contaminations have been traced to the following factors: contamination from pre-and post-harvest handling, Resistance of microbes to disinfectant method(s), quality of irrigation water, bad sanitation and lack of cleaning, lack of adequate information by workers within the processing industries and sales outlets, lack of adequate information to consumers, loose handling of wash water and inappropriate transportation and inadequate storage respectively.…”

Section: Content and Reuse Of Wastewater From Vegetable Processing Inmentioning

confidence: 99%

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Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects

et al. 2019

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The serious water scarcity experienced across the globe and the desire for sufficient food production all year round to combat hunger, poverty and malnutrition necessitate the need for wastewater reuse in irrigation. Wastewater has varied compositions that affect the growth of different crops positively, they may also be a source of dangerous pollutant. Heavy consumption of vegetables have been encouraged for its nutritional and health advantages. Hence, their production and cultivation have increased globally. While the nutritional advantage of vegetables is appealing, their high susceptibility to harbor and spread pathogenic microbes call for serious concern. Activities such as transportation, improper handling and packaging amongst others are sources of vegetable contamination. Irrigation water and techniques however present greater danger. Agro-industrial wastewater of a ready-to-eat vegetable (RTEv) industry operating a closed system may reintroduce microbes to vegetable gardens. The use of raw domestic wastewater, either black or grey water in vegetable cultivation presents attendant challenges which must be handled with utmost precaution. This review is focused on the dangers associated with the reuse of agro-industrial and domestic wastewater, precautions required as well as possible preventive/reduction measures. The possible dangers associated with "crude irrigation techniques" used in vegetable cultivation in the Southwestern part of Nigeria are presented. This work will no doubt serve as a tool for policy makers and environmentalists in enlightenment and awareness campaigns in educating most rural dwellers who are ignorant of these dangers.

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“…For example, leafy vegetables, which are regularly colonised by diverse microbiota, can become contaminated with human pathogens and parasites while growing in the field, or during harvesting, in post-harvest handling, processing, and distribution [7]. The recommendation is to implement a food safety management system (FSMS) in the fresh vegetable supply chain to minimise potential risks from food-borne pathogens [8], more so in developing countries where the vegetable supply chain is still regarded as rudimentary and informal. Prerequisite programmes, such as Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and Sanitary Standard Operation Procedures (SOPs) are therefore required to improve food safety and form a foundation for setting up an advanced FSMS such as Hazard Analysis and Critical Control Points (HACCP) [9].…”

Section: Introductionmentioning

confidence: 99%

Hazard analysis and critical control point plan for hazards in Ugandan amaranth vegetable value chain

Aber¹,

Mulindwa²,

Lung’aho³

et al. 2019

AJFAND

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Currently, there is a high demand for amaranth due to its ability to withstand harsh climatic conditions, making it an ideal crop in the changing climate. There is also increased awareness and education on its nutritional and overall health benefits, and the availability of improved recipes. However, the presence of hazards can hinder the commercialisation of amaranth, which is in most cases traded informally. Food safety issues along the amaranth value chain should, therefore, be addressed to cope with both production and safety demands. The objective of this study, therefore, was to develop a Hazard Analysis and Critical Control Point (HACCP) plan for hazards in the amaranth value chain in Uganda. The seven principles outlined by Codex Alimentarius were followed to develop the HACCP plan. A tree diagram was further used to identify each potential hazard at each processing stage and Critical Control Points (CCPs) along the chain. For the CCPs identified, reliable control mechanisms and corrective actions were established to fulfil the requirements set by the critical limits to guarantee the safety of the products. Verification and records systems were proposed to determine the effectiveness and traceability of the HACCP plan. For each of the identified CCPs, samples were collected purposively and analysed for chemical and microbial contaminants. From the analysis, fifteen processing stages, starting from the land section to cooking and serving, were identified. Out of these, eight stages were defined as CCPs. These were site selection, land and seedbed preparation, irrigation, market display/humidity control, washing before preparation, chopping, cooking, and holding time and serving. At CCP 1, soils were contaminated with lead and cadmium, mercury and aflatoxins but at considerably low levels. At CCP 2, organic fertilisers were only contaminated with E. coli. At CCP3, E. coli was present in irrigation water. Heavy metals were also present in the irrigation water but were below the critical limits. At CCP4, E. coli was absent in water and display surfaces. E. coli was, however, present on raw amaranth. S. aureus was detected on vendors' hands. At CCP5, water was not contaminated with E. coli. At CCP6, only personnel hands were infected with S. aureus and Enterobacteriaceae. No contamination was detected in CCP7 and CCP8. Strict control of E. coli in manure and water and S. aureus and Enterobacteriaceae on personnel hands is required to ensure the amaranth value chain attains good food safety output.

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Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda

Cited by 28 publications

References 30 publications

Food safety and halal food in the supply chain: Review and bibliometric analysis

Food safety and halal food in the supply chain: Review and bibliometric analysis

Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects

Hazard analysis and critical control point plan for hazards in Ugandan amaranth vegetable value chain

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