Novel approaches for food safety management and communication

Nychas, George‐John E.; Panagou, Efstathios Ζ.; Mohareb, Fady

doi:10.1016/j.cofs.2016.06.005

Cited by 80 publications

(63 citation statements)

References 42 publications

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“…However, raw poultry products are susceptible to deterioration (short shelf life) and to unpleasant organoleptic attributes during spoilage [2,3]. These facts in tandem with consumers' demand for fresh meat has led to the development of alternative approaches, such as Process Analytical Technology (PAT), that are considered efficient in predicting quality and freshness in meat products during production [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, many researchers have recommended this nondestructive method and several machine learning algorithms for the rapid assessment of meat quality [4,23,24]. Specifically, for poultry products qualitative models were constructed for the classification of intact chicken breast fillets based on three quality grades using hyperspectral analysis [25].…”

Section: Introductionmentioning

confidence: 99%

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Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Spyrelli

Doulgeraki²,

Argyri³

et al. 2020

Microorganisms

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The aim of this study was to investigate on an industrial scale the potential of multispectral imaging (MSI) in the assessment of the quality of different poultry products. Therefore, samples of chicken breast fillets, thigh fillets, marinated souvlaki and burger were subjected to MSI analysis during production together with microbiological analysis for the enumeration of Total Viable Counts (TVC) and Pseudomonas spp. Partial Least Squares Regression (PLS-R) models were developed based on the spectral data acquired to predict the “time from slaughter” parameter for each product type. Results showed that PLS-R models could predict effectively the time from slaughter in all products, while the food matrix and variations within and between batches were identified as significant factors affecting the performance of the models. The chicken thigh model showed the lowest RMSE value (0.160) and an acceptable correlation coefficient (r = 0.859), followed by the chicken burger model where RMSE and r values were 0.285 and 0.778, respectively. Additionally, for the chicken breast fillet model the calculated r and RMSE values were 0.886 and 0.383 respectively, whereas for chicken marinated souvlaki, the respective values were 0.934 and 0.348. Further improvement of the provided models is recommended in order to develop efficient models estimating time from slaughter.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Spyrelli

Doulgeraki²,

Argyri³

et al. 2020

Microorganisms

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“…Food safety has long been studied as part of quality management (Trienekens & Zuurbier, 2008;Wever et al, 2010). However, following the uncovering of several high profile food safety scandals, food safety has become a shared responsibility among supply chain actors, consumers, and regulators (Nychas et al, 2016). Subsequently, there is now a strong need to explicitly focus on food safety and FSMSs (Hammoudi, Hoffmann, & Surry, 2009).…”

Section: Approaches For Analyzing Food Safetymentioning

confidence: 99%

“…All around the world, food safety has become a public health concern and a major development challenge (Liu, ; Nychas, Panagou, & Mohareb, ). High profile food scares related to microbiological (e.g., Salmonella, E. coli) , contaminant (e.g., dioxins), and animal disease (e.g., BSE) have raised a wide range of food safety legislative demands (Kendall et al, ).…”

Section: Introductionmentioning

confidence: 99%

Drivers for the implementation of market‐based food safety management systems: Evidence from Lebanon

Abebe

Bahn

Chalak

et al. 2020

Food Science & Nutrition

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The food safety landscape continues to evolve across time, geography, and supply chains. This research seeks to analyze the determinants of market‐based food safety management systems (FSMSs) implementation in the Middle Eastern context. Primary data were collected from food safety managers representing 94 processors across Lebanon. We found food processors having implemented ISO 22000 (50%), HACCP (40%), and ISO 9001 (25.5%); however, none of the processors implemented industry‐based FSMSs. Although ISO 22000 was mostly implemented by large (85%) and medium (67%) processors, the uptake of ISO 22000 by small processors has picked up (29%). Economic incentives (market orientation) and firm‐specific factors (organizational readiness, product/process characteristics, company size, and ownership structure) are the key drivers for the increased implementation of market‐based FSMSs. Predominantly export‐oriented processors had the odds of implementing ISO 22000 5.5 times more than the domestically oriented processors. Firms with a quality assurance (QA) unit had 15 times higher chance of implementing ISO 22000 than otherwise. Finally, processors engaged in fresh produce had 4.9 times higher chance of implementing ISO 22000 than those engaged in dry goods. The study establishes that the dominance of public‐based FSMSs in the governance of food safety is a strategic choice (economic incentives) more than statutory requirements.

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“…In fact, PAs can be originated from the activity of foodborne bacterial enzymes catalyzing the decarboxylation of amino acids (Ladero et al 2010;Wunderlichová et al 2014). Thus, the production of PAs by foodborne bacteria is carefully considered by the agro-food industry (Nychas et al 2016).…”

Section: Biosensors For the Determination Of Polyamines In Foodmentioning

confidence: 99%

Endogenous and food-derived polyamines: determination by electrochemical sensing

et al. 2018

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Polyamines (PAs) are involved in a variety of fundamental physio-pathologic processes. The concentration of these polycations in organs and tissues depends on their endogenous production and oxidation rates, and on their intake from foods. Besides being largely accepted as markers for the progress of several pathologies, PAs may exert themselves different effects on humans, ranging from being positive to be drastically detrimental depending on the organism conditions. Thus, if the determination of polyamines content in tissue samples is of great importance as they could be indicators of several diseases, their quantification in food is fundamental for modulating the diet to respond to a specific human health status. Thus, the determination of PA content in food is increasingly urgent. Standard analytical methods for polyamine quantification are mainly based on chromatography, where high-performance liquid chromatography and gas chromatography are the most often used, involving pre-column or post-column derivatization techniques. Driven by the growing need for rapid in situ analyses, electrochemical biosensors, comprising various combinations of different enzymes or nanomaterials for the selective bio-recognition and detection, are emerging as competitors of standard detection systems. The present review is aimed at providing an up-to-date overview on the recent progresses in the development of sensors and biosensors for the detection of polyamines in human tissues and food samples. Basic principles of different electrochemical (bio)sensor formats are reported and the applications in human tissues and in foods was evidenced.

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Novel approaches for food safety management and communication

Cited by 80 publications

References 42 publications

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Drivers for the implementation of market‐based food safety management systems: Evidence from Lebanon

Endogenous and food-derived polyamines: determination by electrochemical sensing

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