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Food Safety and Traceability Strategies: Key Hazards, Risks and Technological Developments Product Image

Food Safety and Traceability Strategies: Key Hazards, Risks and Technological Developments

  • ID: 1287927
  • July 2010
  • 144 Pages
  • Scripp Business Insights

Food safety is and remains a top ten concern for food manufacturers and other food businesses. But a series of major food poisoning outbreaks and contamination incidents over the last three years have served to focus the attention of the media, consumer groups and enforcement authorities worldwide on the activities of the food industry as never before. This critical environment is set to become a key driver for food businesses to strengthen the measures they take to ensure the safety and traceability of their products. The pressure to introduce more robust systems and technologies is growing as the requirements of legislation and the demands of key customers continue to expand.

Conversely, while industry safety practices may be under the spotlight, the growing demands on businesses may also present an opportunity. Early adoption of developing technologies and systems for managing food safety and traceability can demonstrate corporate responsibility and commitment to the protection of consumers and shareholders. For some businesses, a visibly responsible attitude to food safety is set to become an asset, which has the potential to deliver added value and competitiveness, if communicated READ MORE >

Food Safety and Traceability Strategies
Food safety hazards
Legislation and market drivers
Food safety technologies in manufacturing
Packaging technologies designed to improve food safety
Traceability systems and technologies
Future outlook for food safety and traceability

Chapter 1 Food safety hazards
Summary
Introduction
Food safety
Traceability
Business responsibilities
Threats, hazards and risks
Biological hazards
The burden of food borne disease caused by biological hazards
Bacteria
Viruses
Parasites
Food allergens
Chemical hazards
Natural biological toxins
Environmental contaminants
Processing contaminants
Contaminants derived from food contact materials
Adulterants
Physical contaminants
Identifying the major sources of food safety threats
EU RASFF system
Underlying reasons for a poor food safety record
China
Iran and Turkey
US
Options for food and drinks manufacturers

Chapter 2 Legislation and market drivers
Summary
Introduction
Legislation
European Union
US
State legislation
Japan
China
HACCP implications
Packaging legislation
Impact of legislation on international trade
International standards and codes of practice
Codex Alimentarius
Other international standards and codes
Other initiatives
US initiatives
Corporate responsibility
Case study 1 – Kellogg Company
Consumer perceptions
Business perceptions
Customer demands
Case study 2 - GFSI
Other factors
Pressure groups
Trade associations
The cost of food safety and traceability
Conclusion

Chapter 3 Food safety technologies in manufacturing
Summary
Introduction
Processing technologies
High pressure processing
Pulsed electric field
Alternative heating technologies
Microwave processing
Decontamination technologies
Irradiation
Ozonation
Bacteriophages
Novel preservatives
Natural preservatives
Commercial outlook
IT-based food safety technologies
Food safety management software
Predictive modeling
Testing and analysis
Polymerase chain reaction (PCR)
Lateral flow assays

Chapter 4 Packaging technologies designed to improve food safety
Summary
Introduction
Protection and preservation
Active packaging
Active packaging technologies
Antimicrobial films
Nanotechnology
Intelligent packaging
Intelligent packaging technologies
Pathogen detection devices
Active and intelligent packaging trends
Tamper-evident packaging
Case study 3- Masterfoods
Tamper-evident technologies

Chapter 5 Traceability systems & technologies
Summary
Introduction
The concept of traceability
Case study 4: Tracing sources of contaminated peanut butter
Traceability systems
Essential components of a traceability system
Traceability system technologies
Barcodes
RFID- based systems
Other labelling technologies
Traceability data management solutions
Conclusion

Chapter 6 Future outlook for food safety and traceability
Summary
Introduction
Factors influencing future food safety development
Legislation
Certification schemes and standards
Green issues and climate change
Demand for healthier foods
Managing food allergens
Technological developments
Automation and robotics
Rapid test methods
The cost of food safety and traceability
Recommendations
Developing a food safety framework

Glossary
Index

List of Figures
Figure 1.1: Key bacteria hazards: Threat vs. incidence
Figure 1.2: EU RASFF most common reported hazards (number of notifications), 2008
Figure 1.3: EU RASFF top five number of notifications by country of origin, 2008
Figure 2.4: Logic sequence for application of HACCP
Figure 2.5: Economic fallout from a food safety incident
Figure 2.6: Ranking of food safety in the annual CIES 'Top of Mind' survey, 2001-2010
Figure 3.7: Key food safety technologies in manufacturing: Impact/importance vs. cost
Figure 3.8: High pressure processing unit
Figure 3.9: Pulsed electric field processing
Figure 3.10: E-beam equipment
Figure 3.11: Schematic of the PCR process
Figure 4.12: Ageless active packaging sachets
Figure 4.13: Timestrip TTI labels
Figure 4.14: Total global active and intelligent packaging market size for the food and drinks industry ($m), 2009-2015
Figure 4.15: Examples of tamper-evident seals
Figure 4.16: Experimental tamper-evident technology
Figure 5.17: Information required when designing a food business traceability system
Figure 5.18: Traditional EAN-13 barcode symbol
Figure 5.19: Data matrix 2D barcode symbol
Figure 5.20: An electronic product code RFID tag of the type used by Wal-Mart
Figure 5.21: Estimated size of the market for RFID tags and systems in the farming and food industries ($m), 2010-2016
Figure 6.22: Key future considerations for food safety and traceability
Figure 6.23: Costs and benefits of food safety and traceability systems
Figure 6.24: Framework for a food safety and traceability enhancement strategy

List of Tables
Table 1.1: Incidence of laboratory-confirmed bacterial and parasitic infection per 100,000 population, 2008
Table 2.2: Related standards to ISO 22000
Table 2.3: Costs borne by Kellogg in relation to an outbreak of Salmonella Typhimurium food poisoning in the US, 2008/2009
Table 2.4: Schemes currently recognized by the GFSI
Table 2.5: US food poisoning outbreaks associated with nuts (number of cases), 2008
Table 4.6: Examples of active packaging technologies
Table 4.7: Examples of intelligent packaging technologies
Table 6.8: Average annual costs of implementing the FDA HACCP regulation by business size ($)

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