For labour-intensive field, appropriate storage location assignment is the best choice to increase order picking efficiency and reduce order cycle time, which satisfy customers and reduce cost at the same time. In this paper, we advance a storage location assignment for fresh food distribution center with a manual picker-to-parts picking system by using an optimized approach. To reflect the cus...

Abstract We investigate how duration of storage affects food waste behavior. propose and demonstrate a negative impact duration‐of‐storage: even when two packaged products are otherwise identical (i.e., same manufacturing/expiration dates, not expired, unopened), the product that has been stored for longer under current ownership is more likely to be wasted, wasted in greater quantities. This o...

Allergic reactions to fruits and vegetables are frequently observed, however skin prick tests and serological analyses may not always confirm allergy. Recent advances have identified the seeds as potential allergen sources. Seeds are generally rich in storage proteins like 7S/11S globulins and 2S albumins, which are allergens known to be linked to severe reactions. For a number of plant food, s...

Mycotoxins are toxic secondary fungal metabolites. A large variety of mycotoxins have been described, but only a minority of them occur regularly in feed and food items under normal conditions and pose a risk to feed and food safety. The important moulds producing toxins during storage belong to the genera of Penicillium, or Aspergillus. The most important storage toxins are probably ochratoxin...

Clostridium welchii type A is a common agent of food poisoning when allowed to proliferate to large numbers in cooked foods, usually meat and poultry. The main factors of importance are survival of the spores, frequently found on raw products, through the cooking process, and possible contamination of cooked meats transferred to unclean containers; subsequent germination of spores and rapid mul...

Major changes have been occurring almost unnoticed in staple value chains in Asia. The Quiet Revolution in Staple Food Value Chains documents and explains the transformation of value chains moving rice and potatoes between the farm gate and the consumer in Bangladesh, the People’s Republic of China, and India. The changes noted are the rapid rise of supermarkets, modern cold storage facilities,...

Clostridium welchii type A is a common agent of food poisoning when allowed to proliferate to large numbers in cooked foods, usually meat and poultry. The main factors of importance are survival of the spores, frequently found on raw products, through the cooking process, and possible contamination of cooked meats transferred to unclean containers; subsequent germination of spores and rapid mul...