Search Results (98)

In the context of growing global concerns about food safety, sustainability, and corporate responsibility, voluntary food safety certifications (VFSC) such as ISO 22000, FSSC 22000, HACCP, and Halal play a critical role in shaping the performance of food processing companies. This study analyzes the impact of VFSC on the triple bottom line (TBL) performance, encompassing environmental, economic, and social aspects, of food processing companies in Pakistan. To accomplish this objective, the study utilizes panel data from 19 listed companies involved in food processing while fixed-effect regressions are employed for empirical estimations. The results indicate that the resource efficiency of ISO 22000-certified food processing companies is, on average, 0.17 points greater than that of non-certified companies. Likewise, the sales of the companies that implement ISO 22000 are, on average, 0.13 percentage points higher than those of companies with no ISO 22000. This suggests that implementing ISO 22000 has a significant impact on enhancing the environmental and economic performance of food processing companies. Furthermore, the sales of companies implementing FSSC 22000 are, on average, 0.17 percentage points higher, whereas the sales of companies implementing HACCP are, on average, 0.23 percentage points higher than those of non-certified companies. Finally, the social performance of companies implementing FSSC 22000 is, on average, 0.06 points higher, whereas the social performance of companies implementing HACCP is, on average, 0.05 points higher than that of non-certified companies. This implies that the implementation of FSSC 22000 and HACCP contributes positively to economic and social performance. These findings offer profound insights for managers, decision-makers, and relevant actors in the food sector, highlighting the importance of strategically implementing VFSC to achieve long-term sustainability and competitiveness. Full article

Wine alcoholic fermentation occurs in a dynamic biochemical environment where interactions between the vessel and the product can cause inorganic and organic species to migrate into the fermenting must or wine. At low pH and with rising ethanol levels, fermentation tanks made of stainless steel, concrete or cementitious materials, ceramics, or polymers exhibit material-specific behaviors that may promote the release of toxic trace elements or alter technologically important ions. These changes can affect yeast physiology, fermentation kinetics, and matrix stability, directly impacting wine safety and quality. They may also influence the evolution of key fermentation metabolites and phenolic constituents, thereby affecting process performance, color development, oxidative stability, and other quality-related attributes. This review synthesizes current evidence on migration mechanisms and examines how vessel composition shapes the chemical and microbiological profile of fermentation. It also critically evaluates biosensor technologies—covering both biorecognition elements and signal-transduction strategies—and assesses the transition from laboratory prototypes to in situ or at-line implementations capable of detecting both migration-related events and process-relevant compositional changes with operational value for HACCP-based control. Electrochemical, optical, bienzymatic, and nanozyme-enabled platforms are discussed in terms of selectivity, matrix compatibility, and long-term functional stability under polyphenol and protein interference, CO₂ variability, fouling and biofouling, and calibration drift. Particular attention is given to analytes associated with vessel-derived migrants and to biosensor targets related to fermentation metabolites and phenolic indicators, which support dynamic process monitoring and quality-focused decision making. Considering regulatory compliance requirements across the EU, US, and Asia, we propose a practical pathway for integrating biosensors into HACCP monitoring by treating vessel–product interactions as critical control points, while laboratory reference methods remain essential for verification and compliance documentation. Full article

Cronobacter spp. is a pathogenic genus comprising seven species, of which C. sakazakii is particularly notable for its association with neonatal outbreaks linked to powdered infant formula. The severity of infections is associated with virulence factors (VFs) and β-lactam antibiotic resistance genes (ARGs). Next-generation sequencing (NGS) has enabled precise strain typing through core genome multilocus sequence typing (cgMLST), enhancing discrimination and accuracy. This study aimed to use cgMLST (2831 genes) to genomically characterize 34 Cronobacter strains which had been isolated from powdered milk and production surfaces between 2011 and 2022. The identified strains included C. sakazakii ST1, ST4, ST13, ST31 and ST83, as well as C. malonaticus ST60. Overall, there were eight clusters of closely related strains. All strains exhibited resistance to cephalothin, 18 were resistant to ceftazidime and 11 to ampicillin. Various resistance genes (bla_CSA, bla_CMA, fos, qacJ, marA, AcrAB-TolC, and mcr-9.1) and virulence genes (cpa, nanAKT, fic, relB, fliC) were detected, with some genes being exclusive to C. sakazakii. All strains carried plasmids and mobile genetic elements. The multidrug resistance and presence of virulence genes in these isolates highlight the significant risk that C. sakazakii-contaminated powdered dairy products pose to public health, underscoring the need to adopt proper hygienic manufacturing practices and effectively implement HACCP in their production. Full article

Milk jam (dulce de leche) is a dairy product obtained by boiling milk with sugar, characterized by high sugar concentration and low water activity. Consumption of this product, which has unique color, taste, and consistency, has been increasing in Türkiye in recent years. However, scientific studies examining the microbiological and chemical quality of milk jam are quite limited. This study aimed to determine quality parameters of milk jams on the Turkish market, evaluate results against relevant standards and provide comprehensive information about current product quality. Twenty packaged milk jam samples from different brands were analyzed. Chemical analyses included pH value, acidity in terms of lactic acid, dry matter content, fat content, reducing sugar, total sugar, and sucrose. Microbiological analyses included counts of Total Mesophilic Aerobic Bacteria (TMAB), psychrophilic bacteria, yeast-mold, lactic acid bacteria, Enterobacteriaceae, coliform bacteria, and proteolytic bacteria. Relationships between obtained data were evaluated by Pearson correlation analysis. Chemical results showed pH 7.54 ± 0.63 (6.70–8.99), acidity 0.49 ± 0.19%, dry matter 62.42 ± 8.85%, and fat 1.51 ± 1.50%. Sugar analyses revealed reducing sugar 17.25 ± 6.16 g/100 mL, total sugar 37.88 ± 8.67 g/100 mL, and sucrose 19.59 ± 8.74 g/100 mL. Microbiological analyses detected TMAB in 50% of samples (4.51 ± 1.91 log CFU/g), yeast-mold in 45% (3.92 ± 1.26 log CFU/g), Enterobacteriaceae in 30% (3.15 ± 1.26 log CFU/g), coliforms in 25% (3.63 ± 1.06 log CFU/g), and proteolytic bacteria in 55% (4.21 ± 1.57 log CFU/g). Positive correlation was found between pH and sucrose (r = 0.466, p ≤ 0.05), and strong negative correlation between dry matter and proteolytic bacteria (r = −0.732, p ≤ 0.05). Significant standardization deficiencies and microbiological quality problems were identified in milk jam samples. High pH values and the presence of hygiene indicator microorganisms indicate the need for HACCP system implementation and increased hygiene controls in production. Full article

Exporting food products from the European Union (EU) to the United States of America (USA) involves navigating complex regulations and procedural barriers that hinder market access. Italian food businesses (FBs), particularly small and medium-sized enterprises (SMEs), often face difficulties accessing clear guidance, as national procedures are scattered across multiple sources. This paper proposes a structured three-step analytical framework to support EU FBs: product-specific analysis, identification of relevant EU and USA legislation, comparative legislative analysis via concordance tables, and identification of procedures to integrate into the Food Safety Management System. The framework was applied to an Italian medium-sized FB exporting pork-based pasta sauce to the USA. Beyond the specific case study, the proposed analytical framework was designed to be transferable and adaptable to other food categories and destination markets, providing a structured methodological tool to support regulatory alignment. In this sense, the framework can be considered product-independent but process-specific. As such, it can support both FBs and Competent Authorities in conducting risk-based assessments of regulatory equivalence and export compliance. Results indicated the need for Sanitation Standard Operating Procedures (SSOPs), thermal process validation, direct verification activities, and pre-shipment review. Findings emphasize that operational and procedural barriers disproportionately affect SMEs, highlighting the importance of targeted support to facilitate market access and strengthen certification systems. Full article

Low-processed ready-to-eat (RTE) meat products are highly vulnerable to microbial contamination, yet data on in-process dynamics remain limited. This study investigated microbial dynamics and environmental hygiene during the production of vacuum-packed RTE pork bars containing dried plasma, with a focus on identifying process-inherent contamination risks. Samples were collected at successive processing stages and from food-contact and non-food-contact surfaces. Process hygiene was assessed using indicator organisms (Aerobic Plate Count, Enterobacteriaceae, lactic acid bacteria, yeast and mold, E. coli, S. aureus counts), while food safety relevance was addressed by monitoring Listeria monocytogenes and Salmonella spp. Microbial counts increased by approximately 1.5–2.3 log CFU/g between early processing steps, indicating that these operations are critical contamination-prone steps. Environmental monitoring revealed contamination hotspots on frequently handled surfaces, highlighting the vulnerability of pre- and post-lethality stages. Despite the baking achieving a mean microbial reduction of ~3 log CFU/g, consistent with effective thermal processing, low-level microbial reappearance during packaging and maturation indicated the potential for post-process contamination. The results demonstrate that production-inherent factors largely drive microbial contamination patterns and may persist even in facilities operating under implemented GHP, GMP, and HACCP-based procedures, highlighting step-specific limitations rather than system failure. By providing empirical data on in-process microbial dynamics, this study supports both scientifically based and risk-based approaches within Food Safety Management Systems, offering transferable insights applicable to similar RTE meat production environments. The findings may assist food business operators in optimising targeted control measures and strengthening risk-based decision-making in low-processed RTE meat production. Full article

This review explores strategies to enhance meat quality in poultry, focusing on both management and genetic methods. Poultry meat quality is influenced by many factors, including rearing conditions, nutrition, animal welfare, and post-slaughter processing. Key management factors such as stocking density, ventilation, temperature, and humidity are emphasized for their significant impact on bird welfare and the resulting meat texture, color, and microbial stability. Welfare-enhancing practices like gentle handling, environmental enrichment, and thermal comfort are highlighted for their direct effects on stress levels and meat properties such as water-holding capacity and pH. Innovations in slaughtering and chilling techniques, including electrical and gas stunning and rapid chilling, are shown to preserve meat quality and prevent common defects like pale, soft, and exudative (PSE) or dark, firm, and dry (DFD) meat. The review also underscores the importance of hygiene protocols, hazard analysis and critical control points (HACCP) systems, and traceability technologies to ensure food safety and foster consumer trust. On the genetic front, it discusses conventional selection, marker-assisted selection (MAS), and genomic selection (GS) as tools for breeding birds with better meat quality traits, including tenderness, intramuscular fat, and resistance to conditions like woody breast. Functional genomics and gene editing are identified as the leading edge of future advances. Ultimately, the review advocates for an integrated approach that balances productivity, quality, animal welfare, and sustainability. As consumer expectations increase, the poultry industry must adopt precise, science-based strategies across the entire production process to reliably deliver high-quality meat products. Full article

This study develops a fuzzy linear multi-objective programming (FLMOP) model to optimize Taiwan’s online food delivery (OFD) systems by jointly considering time, cost, quality, and carbon emissions (TCQCE) under strict Hazard Analysis and Critical Control Point (HACCP) safety constraints. By integrating fuzzy set theory with triangular fuzzy numbers (TFN) and employing centroid defuzzification, this model effectively addresses uncertainties in delivery time, cost, and quality. Empirical results demonstrate that controlled delivery-time extension and order batching reduce carbon emissions by 20%, maintain food quality at 89.3%, and lower delivery costs by 15% under large-scale operations. Statistical validation (p = 0.002) and sensitivity analysis confirm robustness and low variability. Comparative benchmarking highlights FLMOP’s superiority over mixed-integer linear programming (MILP) and genetic algorithms/non-dominated sorting genetic algorithm II (GA/NSGA-II), achieving higher hypervolume (0.904 vs. 0.836 and 0.743) and near-optimal solutions within 11 s, making it suitable for real-time decision-making. This study establishes a benchmark for sustainable last-mile OFD and offers practical guidelines for Taiwan’s OFD platforms. Full article

With the increasing globalization of supply chains, ensuring food safety has become more complex, necessitating advanced approaches for risk assessment. This study aims to review the transformative role of machine learning (ML) and deep learning (DL) in enabling intelligent food safety management by efficiently analyzing high-quality and nonlinear data. We systematically summarize recent advances in the application of ML and DL, focusing on key areas such as biotoxin detection, heavy metal contamination, analysis of pesticide and veterinary drug residues, and microbial risk prediction. While traditional algorithms including support vector machines and random forests demonstrate strong performance in classification and risk evaluation, unsupervised methods such as K-means and hierarchical cluster analysis facilitate pattern recognition in unlabeled datasets. Furthermore, novel DL architectures, such as convolutional neural networks, recurrent neural networks, and transformers, enable automated feature extraction and multimodal data integration, substantially improving detection accuracy and efficiency. In conclusion, we recommend future work to emphasize model interpretability, multi-modal data fusion, and integration into HACCP systems, thereby supporting intelligent, interpretable, and real-time food safety management. Full article

Biodegradable packaging based on starch–polycaprolactone (PCL) composites is a promising route to reduce reliance on petroleum-derived plastics. Here, wheat starches with A- and B-type crystallinity—sourced from Kazakhstani varieties—were dual-modified by electron-beam irradiation followed by acetylation and incorporated into PCL (30–50 wt%) via melt extrusion and compression molding. The resulting films were characterized for morphology, mechanical performance, water-vapor permeability (WVP), thermal behavior, antibacterial activity, and biodegradation under soil and composting conditions. Acetylated A-type starch dispersed more uniformly within the PCL matrix, yielding smoother surfaces, higher tensile strength, and moderate WVP. In contrast, B-type starch produced a more porous microstructure with increased WVP and accelerated mass loss during composting (up to ~45% within 10 days at higher starch loadings). Incorporation of starch slightly decreased thermal stability relative to neat PCL, while agar-diffusion assays against Escherichia coli and Staphylococcus aureus showed loading-dependent inhibition zones, with A-type composites generally outperforming B-type at equivalent contents. Taken together, A-type starch–PCL films are better suited for applications requiring mechanical integrity and controlled moisture transfer, whereas B-type systems favor breathable packaging and rapid compostability. These results clarify how starch crystalline type governs structure–property–degradation relationships in PCL composites and support the targeted design of sustainable packaging materials using regionally available starch resources. Full article

With the increasing age and traffic load of highway networks in China, preventive maintenance has become a critical strategy for extending pavement service life and improving infrastructure sustainability. However, the lack of standardized post-evaluation systems has hindered the scientific assessment of maintenance effectiveness. This study proposes a systematic post-evaluation framework for highway preventive maintenance projects based on the Hazard Analysis and Critical Control Points (HACCP)-Inspired methodology (Applying Principles of Hazard Analysis and CCP Identification). Adopting a full life-cycle perspective, the framework identifies critical control points (CCPs) across pre-, mid-, and post-implementation phases, targeting six key dimensions: ecological and environmental hazards, resource utilization hazard, engineering safety risks, engineering quality risks, socioeconomic benefit hazards, and social living environment hazards. A multi-level evaluation indicator system is constructed using hierarchical clustering and weighted through the Analytic Hierarchy Process (AHP). The framework is applied to a preventive maintenance project on the Jinghuan Expressway in Tianjin, China, demonstrating strong practical applicability. The final evaluation score of 84.1 out of 100 confirms the technical adequacy of the project while revealing areas for improvement in clean energy adoption and substructure monitoring. This framework provides a robust basis for standardizing post-evaluation practices and promoting sustainable highway maintenance management. Full article

Industrial processes governed by food safety regulations, such as high-temperature short-time (HTST) pasteurization, rely on continuous sensor monitoring to ensure compliance with standards like Hazard Analysis and Critical Control Points (HACCP). However, extracting actionable process insights from raw sensor data remains a non-trivial task, largely due to the continuous, multivariate, and often high-frequency characteristics of the signals, which can obscure clear activity boundaries and introduce significant variability in temporal patterns. This paper proposes a process mining framework to extract activity-based representations from multivariate sensor data in a pasteurization scenario. By modelling temperature, pH, conductivity, viscosity, turbidity, flow, and pressure signals, the approach segments continuous data into discrete operational phases and generates event logs aligned with domain semantics. Unsupervised learning techniques, including Hidden Markov Models (HMMs), are used to infer latent process stages, while domain knowledge guides their interpretation in accordance with critical control points (CCPs). The extracted models support conformance checking against HACCP-based procedures and enable predictive process-monitoring tasks such as next-activity prediction and remaining time estimation. Experimental results on synthetic (literature-grounded data) demonstrated the method’s ability to enhance safety, compliance, and operational efficiency. This study illustrates how integrating process mining with regulatory principles can bridge the gap between continuous sensor streams and structured process analysis in food manufacturing. Full article

The malicious contamination of food has been recognized by the World Health Organization (WHO) as a real and current threat that must be integrated into food safety systems to ensure preparedness for deliberate attacks. Traditional approaches, such as HACCP, effectively address unintentional hazards but remain insufficient against intentional contamination and sabotage. Food defense frameworks such as HACCP (Hazard Analysis and Critical Control Points), VACCP (Vulnerability Assessment and Critical Control Points), and TACCP (Threat Assessment and Critical Control Points) represent complementary methodologies, addressing unintentional, economically motivated, and deliberate threats, respectively. This review critically examines food defense frameworks across the European Union, the United States, and the United Kingdom, as well as standards benchmarked by the Global Food Safety Initiative (GFSI), drawing on peer-reviewed and grey literature sources. In the United States, the Food Safety Modernization Act (FSMA) mandates the development and periodic reassessment of food defense plans, while the European Union primarily relies on general food law and voluntary certification schemes. The United Kingdom’s PAS 96:2017 standard provides TACCP-based guidance that also acknowledges cybercrime as a deliberate threat. Building on these regulatory and operational gaps, this paper proposes the Cyber-FSMS model, an integrated framework that combines traditional food defense pillars with cyber risk management to address cyber–physical vulnerabilities in increasingly digitalized supply chains. The model introduces six interconnected components (governance, vulnerability assessment, mitigation, monitoring, verification, and recovery) designed to embed cyber-resilience into Food Safety Management Systems (FSMS). Priority actions include regulatory harmonization, practical support for small and medium-sized enterprises (SMEs), and the alignment of cyber-resilience principles with upcoming GFSI benchmarking developments, thereby strengthening the integrity, robustness, and adaptability of global food supply chains. Full article

Background and Aim: Food hygiene is fundamental to public health, ensuring safe and nutritious food free from contaminants, and is vital for economic development and sustainability. The Hazard Analysis and Critical Control Points (HACCP) system is a crucial tool for managing risks in food production. Despite global recognition of food safety’s importance, significant disparities exist, especially in Southern Italy, where diverse food production, tourism, and economic factors pose challenges to enforcing hygiene standards. This study evaluates non-compliance with food hygiene regulations within a Local Health Authority (LHA) in Calabria, Southern Italy, to inform effective public health strategies. Materials and Methods Authorized by the Food Hygiene and Nutrition Service (FHNS) of the LHA, the study covers January 2022 to December 2024, analyzing 579 enterprises with 1469 production activities. Inspections followed EC Regulation No. 852/2004, verifying the correct application of procedures based on the Hazard Analysis and Critical Control Points (HACCP) principles, including the operator’s monitoring of Critical Control Points (CCPs), and adherence to Good Hygiene Practices (GHPs). Non-compliances were classified by severity, and corrective and punitive actions were applied. Data were analyzed annually and across the full period using descriptive statistics and chi-squared tests to assess trends. Results: Inspection coverage increased markedly from 29.8% of production activities in 2022 to 62.5% in 2023, sustaining 62.0% in early 2024, exceeding the growth of new activities. Inspections were mainly triggered by RASFF alerts (22.4%), routine controls (20.0%), and verification of previous prescriptions (14.3%). The most frequent corrective measures were long-term prescriptions (28.6%), violation reports (22.9%), and short-term prescriptions (20.0%). Enterprises averaged 4.61 production activities, highlighting operational complexity. Conclusions: This study provides a granular analysis of food hygiene non-compliance within a Local Health Authority (LHA) in Southern Italy, to inform effective public health strategies. While official control data may be publicly available in some contexts, our research offers a unique, in-depth view of inspection triggers, non-compliance patterns, and corrective measures, which is crucial for understanding specific regional challenges. The analysis reveals that the prevalence of long-term prescriptions and reliance on RASFF alerts indicate systemic challenges requiring sustained interventions. Full article

Listeria monocytogenes is a major public health concern in milk and ready-to-eat dairy products. To meet consumer demand for fresher, minimally processed foods with high nutritional and sensory quality, several non-thermal technologies are being explored as alternatives to conventional heat treatments. This systematic review (2020–2025), following PRISMA guidelines, examines recent applications of selected non-thermal technologies to control Listeria in milk and dairy matrices. Peer-reviewed studies available in full-text, in English or Spanish, focusing on applications at laboratory or pilot plant scales, with milk or dairy produced onsite or purchased, containing Listeria sp., were included. Studies with applications to plant-based or non-dairy products or those not inoculated with Listeria, were excluded. Conference abstracts, corrections, editorials, letters, news, and scientific opinions were excluded as well. The databases searched were Web of Science, Scopus, and ProQuest, which were last consulted in April 2025. Given the naturality of the review, the risk of bias was assessed through independent screening by two of the researchers, focusing on clear objectives, analytical validity, statistical analysis, and methodology. The results are presented in tabulated format. Of the 157 records identified, 22 were included in this review. Seven of the records reported hurdle technologies, while fifteen reported single technology applications, with high-pressure processing being the most frequent. Limitations observed are primarily the use of unreported strains, a lack of information regarding the initial load of inoculum, and expected log reductions. The equipment used is mostly at the laboratory scale, except for HPP. Non-thermal technologies present a promising option for the control of Listeria in dairy products. The basic principles of GMP, HACCP, and cold-chain control in dairy processing are of special importance in safety assurance. This research was funded by Vicerrectoría de Investigación, Universidad de Costa Rica, grant number 735-C3-460. Full article