OBJECTIVES To analyze the association between changes in perceived physical and psychosocial working conditions and change of sickness absence days in younger and older (< 50 and ≥ 50 years) food industry employees. METHODS This was a follow up study of 679 employees, who completed working conditions survey questionnaires in 2005 and 2009 and for whom the requisite sickness absence data were ...

The fact that traditional food safety system in the absence of food safety culture is inadequate has recently become a cause of concern for food safety professionals and other stakeholders. Focusing on implementation of traditional food safety system i.e HACCP prerequisite program and HACCP without the presence of food safety culture in the food industry has led to the processing, marketing and...

Aiming at the spatial distribution of food industry and its evolving model, this study carries out research on the change characteristics of inner spatial distribution of food industry in Wuhan City and the growth of scale of urban land use. Taking Wuhan City as example, from the perspective of micro-level, this study adopts analyzing technologies and statistic analyzing methods about GIS/SPSS ...

CONTEXT In 1954 the tobacco industry paid to publish the "Frank Statement to Cigarette Smokers" in hundreds of U.S. newspapers. It stated that the public's health was the industry's concern above all others and promised a variety of good-faith changes. What followed were decades of deceit and actions that cost millions of lives. In the hope that the food history will be written differently, thi...

This paper aims to provide an overview of open innovation (OI) and the food industry, examine main drivers this model in consider impact applying strategies by companies. A single case study method was conducted with expert interviews one largest manufacturers Jordan. Even though industry is considered a somewhat mature low-tech, there are lot trends unexplored potential that could permit appli...

This study is to illustrate a systematic review application in investigating common issues emerging from Statistical Process Control (SPC) implementation in the food industry. A total of 41 journal articles were rigorously selected from four databases and reviewed. The most common themes emerge in SPC implementation in the food industry is the benefits while the remaining themes are motivation,...

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shel...

It has been widely investigated that the application of operations management techniques is not only based on technical factors, but it is mainly associated with organizational factors such as culture, previous policies and procedures, etc. A very good example of promisng operations practices is Lean Six Sigma (L6σ). The main research question for L6σ is related to its liabilities regarding its...

The food industry necessarily provides what the nation will eat. Whilst taking care to meet all the standards laid down, the industry has to follow fashion rather than to dictate it. It welcomes advice from the medical profession but much advice has been slow to come. In this spirit of co-operation the food industry accepts its role to feed the nation and does so with responsibility for health ...

Phytate [myo-inositol(1,2,3,4,5,6)hexakisphosphate] have been considered negative in food industry as it is the main storage form of phosphorus (P) in many plants but this phytate-bound P is not available to non – ruminants as they don’t have these endogenous enzyme and hence the availability and digestibility of phytate phosphorous is very low in these animals. Phytic acid has antinutrients be...