The Codex Alimentarius (Codex) international food standards help to ensure food safety and promote fair practices in the international food trade. Implementing these standards using a risk management framework (RMF) approach to decision-making is an increasingly common aspect of the food control programmes of national governments. The Codex Alimentarius Commission (CAC) provides guidance at bot...

Abstract As pork and products represent an important part of the diet, issue safety quality has become more prominent. Food concerns are shaping consumers’ attitudes toward safe food. The farm meat sectors aim at producing healthy animals in a protected environment, which is key point for food/meat safety. most common biological hazards production chain Salmonella spp., Yersinia enterocolitica,...

It is important to assure that antimicrobial interventions applied on/into foods to control pathogenic microorganisms are functioning properly and achieving the desired goal of preventing, reducing and/or eliminating microbial hazards associated with a defined food product. This approach is necessary both to ensure that antimicrobial interventions are having the desired positive effect on food ...

The safety of milk and dairy products has always been one of the focuses of consumers, the food industry and regulatory agencies. The purpose of this study was to gain insight into the food safety knowledge, attitudes and behavior of dairy plant workers. A cross-sectional survey was performed between May and August 2015 in three dairy plants in Beijing, northern China. A total of 194 dairy plan...

The Agreement on the Application of Sanitary and Phytosanitary Measures of the World Trade Organization specifically recognises the international standards developed by the World Organisation for Animal Health (OIE) and the Codex Alimentarius Commission (CAC). OIE standards focus on animal health and zoonoses and those of the CAC on food safety, but since zoonoses can affect food safety, it is ...

Key Points • Despite the many potential health risks associated with foods, in practice the degree of risk associated with the modern food supply is extremely low. • By far the most important hazards of significance are those from biological agents: pathogenic bacteria, viruses, fungi and a few toxic seafoods. • Trends to larger-scale production, longer distribution chains in the food supply, i...

The U.S. Department of Agriculture, Food Safety and Inspection Service is exploring quantitative risk assessment methodologies to incorporate the use of the Codex Alimentarius' newly adopted risk management metrics (e.g., food safety objectives and performance objectives). It is suggested that use of these metrics would more closely tie the results of quantitative microbial risk assessments (QM...

OBJECTIVE To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. METHODS The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures that contributed to microbial contamination, growth and survival, and to identify points where con...