This section explores the changes in food safety practices among recent Chinese immigrants in Canada. Funded by the Public Health Agency of Canada (PHAC) (2009-2010), this section focuses on food safety practices in grocery shopping, food preparation/ cooking, food storage, and eating in restaurants. Based on data from a small-scale survey and two focus groups with recent Chinese immigrants in ...

Food safety begins on the farms and farmers play a crucial role in producing healthy food. Several factors were investigated here including water quality, labor health, health facilities, packaging and storage, transportation, fertilizers and solid organic materials, and field sanitation to reach more comprehensive results. So, 380 farmers were selected from 77 villages of rural areas of Gonbad...

Consumption of contaminated seafoods is a major cause of death and hospitalization particularly in poor and developing countries. As with other food types, seafoods are also not free of food-borne pathogens and several risk factors are associated with its consumption. Regarding seafoods, there are regulatory hygienic alerts in importing countries. This paper briefly reviews the occurrence of se...

The most recent study, conducted by Politecnico of Milan, on food surplus management in Italy shows that in the Italian food supply chain the food surplus is around 5.5 million tons/year, and the amount of food wasted is around 5.1 million tons/year. During 2015, the charitable organizations (COs) belonging to the Italian Food Bank Network, active in recovering and distributing food for social ...

An investigation was carried out to reveal the changes in the concentration of soluble carbohydrates under tuber dormancy in food yam (Dioscorea esculenta) tubers and in an economically important spice cum medicinal plant turmeric (Curcuma longa) rhizomes under storage. Harvested, fully matured tubers of yam and rhizomes of turmeric were stored in wooden boxes under the conditions of 28 ? 2?C t...

This work estimates the energy embedded in wasted food annually in the United States. We calculated the energy intensity of food production from agriculture, transportation, processing, food sales, storage, and preparation for 2007 as 8080 +/- 760 trillion BTU. In 1995 approximately 27% of edible food was wasted. Synthesizing these food loss figures with our estimate of energy consumption for d...

Variation in egg size and shape of the Hooded Crow Corvus corone cornix was investigated in the National Park “Ujœcie Warty”, western Poland, in 2000 and 2001. Mean clutch size was 4.55±0.79 (n=40). Coefficients of variation for clutch means ranged from 2.00±1.16 (breadth) to 3.35±1.76 (elongation index). Mean repeatability estimates were 0.69, 0.71, 0.73, and 0.62 for length, breadth, volume, ...

Research suggests that consumers often mishandle food in the home based on survey and observation studies. There is a need for a standardized tool for researchers to objectively evaluate the prevalence and identify the nature of food safety risks in the domestic environment. An audit tool was developed to measure compliance with recommended sanitation, refrigeration and food storage conditions ...