Microbiological quality of tomatoes and peppers produced under the good agricultural practices protocol AGRO 2-1 &amp; 2-2 in Crete, Greece

Kokkinakis, Manolis; Boskou, George; Fragkiadakis, Georgios A.; Kokkinaki, Aikaterini; Lapidakis, Nikolaos

doi:10.1016/j.foodcont.2006.12.002

Cited by 10 publications

(5 citation statements)

References 10 publications

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“…To explore factors hindering the adoption of GAP in Thai fresh and vegetable industry from the perspective of key stakeholders in different tiers of supply chain Kokkinakis, Boskou, Fragkiadakis, Kokkinaki, et al [120] GAP Greenhouse growing vegetables at some production sites in Greece…”

Section: Fresh and Vegetable Industries In Thailandmentioning

confidence: 99%

“…[116] From Table 2, the GAP studies investigated vegetables [142,143,144,145,146] but could also apply to specifics like tomato production [118] or broader, like fresh produce [116] and produce plant(s), [117] which resulted in various outcomes. At a greenhouse growing pepper and tomatoes in Greece, Kokkinakis et al [120] showed that the GAP protocol AGRO 2-1 & 2-2 could reduce the microbial hazards for consumers and help establish practices in compliance with the basic Euro Retailer-produce GAP (EUREPGAP) requirements. At a vegetable production in both Delaware and Maryland of USA, Marine et al [121] reported that implementing the GAP might not necessarily bring about differences in food safety practices with respect to farm-scale or production year, and economic constraints might not also be considered an obstacle.…”

Section: Good Agricultural Practice (Gap)mentioning

confidence: 99%

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Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Okpala

Korzeniowska

2021

Food Reviews International

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The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the agro-food product industry sector. To improve the agro-food product quality, the dependency of quality management (QM) on such key facets as quality assurance (QA), control, improvement, and planning appears to be on the rise. Herein, how food hygiene quality safety standards and their associated processes have been assured is described. To understand the relevance of QM in the (abovementioned) processes, we discuss some ethical quality considerations, food quality safety standards, HACCP fundamentals/implementation, QA control systems, other quality standards associated with agro-food industry, together with supplementary essentials associated with quality. Through the combined efforts of HACCP and QA control points (QACP) such as improved food hygiene, both quality, and safety levels can be further enhanced and sustained. Establishing the QM system within a given agrofood product enterprise is not the real deal, what matters most is how to maintain and sustain it. Some challenges encountered during the auditing/ implementation processes of food safety management systems, as well as directions for future studies, involving QM, QA, and food hygiene quality safety, are presented.

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Section: Fresh and Vegetable Industries In Thailandmentioning

confidence: 99%

Section: Good Agricultural Practice (Gap)mentioning

confidence: 99%

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Okpala

Korzeniowska

2021

Food Reviews International

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“…However, four studies did determine the relationship between compliance with good agricultural practices (GAP) standards and implementation of RMP. Of those, three reported that GAP-certified farms practiced RMP more frequently than non-certified farms [35,37,38]. In addition, growers with knowledge of GAPs were reported to more likely provide handwashing and toilet facilities for their workers as compared to growers without knowledge about GAPs [56].…”

Section: Relationship Between Environmental Characteristics and Risk Management Practices (Rmp)mentioning

confidence: 99%

The Relationship between Environmental Characteristics and Risk Management Practices on Produce Farms: A Systematic Literature Review

et al. 2020

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Produce-associated foodborne disease outbreaks have increased worldwide highlighting the importance of proper implementation of risk management practices (RMP). We determined the relationship between environmental characteristics (i.e., physical resources) of produce farms and implementation of RMP. Following Preferred Reporting Items for Systematic Reviews and Meta-Analyses principles, we identified 36 studies to include in our analysis. Most study data were collected through surveys administered to growers in developed countries. Quality assessment results showed that studies on this topic should be more rigorously conducted (e.g., powering sample sizes and training data collectors) to yield better quality evidence. Agricultural waters were the most common environmental characteristic assessed, with many farms using unsafe water sources. Hygiene aids (e.g., accessible handwashing facilities), were lacking across many farms. Animal intrusion RMP were the least commonly assessed environmental characteristic. Only one study tested the relationship between on-farm environmental characteristics and RMP implementation reporting a positive relationship between accessible handwashing and worker hygiene practices. Grower knowledge and perception of RMP combined with cost and ease in carrying out RMP might influence the availability of physical resources for proper RMP implementation. These results can inform practical interventions aimed to increase adoption of RMP on produce farms.

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“…Many new protocols, including Florida's Tomato Good Agricultural Practices (T-GAPs), have been introduced to ensure the safe production, processing, and handling of tomatoes. This focus on good agricultural practices has led to a vast reduction of microbial contamination and outbreaks on tomatoes (Kokkinakis et al 2007).…”

Section: Outbreaks Associated With Salmonellamentioning

confidence: 99%

Preventing Foodborne Illness: Salmonellosis

Schneider

Goodrich-Schneider

Hubbard³

et al. 2013

EDIS

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In 2007, there were over 1 million cases and some 400 deaths associated with Salmonella-contaminated food. In 2004, it was estimated that the total economic burden caused by Salmonella infection in the United States was $1.6–$5.3 billion. Food handlers, processors, and retailers can minimize the risk of salmonellosis by using good food handling practices. This 6-page fact sheet was written by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs096

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Microbiological quality of tomatoes and peppers produced under the good agricultural practices protocol AGRO 2-1 & 2-2 in Crete, Greece

Cited by 10 publications

References 10 publications

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

The Relationship between Environmental Characteristics and Risk Management Practices on Produce Farms: A Systematic Literature Review

Preventing Foodborne Illness: Salmonellosis

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