Procedia food science最新文献

{"title":"Conspicuous Consumption and Rural Poverty in Farming Community: An Empirical Investigation based on Two DS Divisions in Kurunegala District in Sri Lanka","authors":"H.M. Senevirathne ,&nbsp;N.A. Rajasinghe ,&nbsp;D.A.M. Perera","doi":"10.1016/j.profoo.2016.02.015","DOIUrl":"10.1016/j.profoo.2016.02.015","url":null,"abstract":"<div><p>Researchers and Practitioners have been interested in the field of conspicuous consumption (CC) for the past few decades. Much of these works have been concerned with defining and measuring the CC tendencies among leisure class. Less effort has been directed toward determining the factors that underlie the tendency to consume conspicuously by ‘less income earners’, such as small-scale farmers (SCFs). This paper examines empirically the relationship between CC tendencies and rural poverty in farming community in Kurunegala district based on the hypothesis that there is a strong relationship between the CC and status of poverty among farmers. The reasons for selecting the Kurunegala district for analysis were, amongst the others: it is the third biggest district in Sri Lanka with 30 Divisional Secretariats; the nominal poverty line is Rs. 3,667, which is Rs.328 below the national average; as a percentage of total population of Sri Lanka, it has 7.3% of the population, and the majority of them are engage in agriculture. This study identifies several different types of circumstances and sensory stimuli that serve as cues for triggering CC. A wide range of journal databases and books were referred to review the works of various researchers in this field. 260 households who can provide information on these criteria were selected from two Divisional Secretariats, namely: (1) Galgamuwa, and (2) Nikaweratiya using Stratified Random Sampling techniques. Each household was interviewed, personally and in-depth, with the help of a semi-structured interview schedule. The ordered Logistic regression techniques were used for statistical analysis. The results suggest that there is a significant relationship between CC and poverty among farming community. The paper will be useful for marketing practitioners and researchers towards comprehensive understanding of the CC in farming community.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 73-77"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83639410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling Salmonella Inactivation in Low Moisture Foods: Using Parameter Estimation to Improve Model Performance","authors":"F. Garces-Vega,&nbsp;S. Jeong,&nbsp;K. Dolan,&nbsp;B. Marks","doi":"10.1016/j.profoo.2016.02.083","DOIUrl":"10.1016/j.profoo.2016.02.083","url":null,"abstract":"<div><p>Validating <em>Salmonella</em> inactivation processes for low moisture foods is a critically important food safety requirement, due to <em>Salmonella</em> persistence in these systems. Application of microbial inactivation models for this purpose is complicated by critical interactions between product water content and activity, temperature, and process humidity. Several models have been proposed; however, very few can handle or have been tested under dynamic conditions. One previously published model accounted for product surface temperature and process dew point, to predict <em>Salmonella</em> inactivation on almonds, but did not incorporate dynamic water activity. The goal of this study was to apply improved parameter estimation techniques to reduce correlation and relative standard errors of the parameters (RSEP), and to propose a more robust model for this application. Model fitting was performed using nonlinear regression, and the root mean squared error (RMSE), RSEP, variance-covariance matrix (VCM), and scaled sensitivity coefficients (SSC) were used to evaluate model performance in terms of parameter quality and robustness. Results indicated a reasonable performance of the model (RMSE = 1.6 log), with RSEP below 7.5%. However, VCM and SSC indicated correlation among the parameters. Therefore, multivariate optimization was applied to minimize the correlation, with the sum of the RSEP used as the objective function. Two of the elements on the VCM were reduced from around -0.5 to &lt; 0.1, and the RSEP of the associated parameter also reduced from ∼7.5% to &lt; 3.5%. The remaining matrix elements did not change, which indicates an inherently larger correlation among those parameters (0.91). Post-fitting analysis of estimated parameters and optimization of reference values for inactivation models are useful to improve model performance and reliability. An attempt to reparametrize the correlated parameters, accounting for the effect of product water activity, is underway. This modification accounts for process conditions, product characteristics, and interactions with product surface temperature.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 41-46"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.083","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91479398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exposure Assessment to Salmonella by Consumption of Informally Marketed Milk and Gouda Cheese in Musanze Town, Rwanda","authors":"Olivier Kamana ,&nbsp;Liesbeth Jacxsens ,&nbsp;Anastase Kimonyo ,&nbsp;Mieke Uyttendaele","doi":"10.1016/j.profoo.2016.02.064","DOIUrl":"10.1016/j.profoo.2016.02.064","url":null,"abstract":"<div><p>This study assesses the exposure to <em>Salmonella</em> by consumption of boiled milk and Gouda cheese in Musanze town, Rwanda. A consumer survey (n = 90) revealed that among milk buyers in milk shops, 40.0% were also buying boiled milk for their families resulting in consumption by 136 consumers, mainly adults aging between 19-29 years (32.3%). Among those interviewed consumers in households, 66.7% were re-boiling the milk and 33.3% were storing it refrigerated before consumption. Gouda cheese is usually sold in supermarkets belonging to the formal market. A cheese portion with a weight of 62.5<!--> <!-->g is mainly consumed (80.0%, n=370), and the weekly consumption frequency is most in practice (38.1%). A probabilistic exposure model was built up by taking into account prevalence data of <em>Salmonella</em> contamination in boiled milk and Gouda cheese in Rwanda, assumed concentration data of <em>Salmonella</em>, information of the milk chain gathered by observation, and collected consumption data and consumer behavior information. Finally, the risk of infection per day and per year were calculated for different categories of consumers. It appears that even though <em>Salmonella</em> is eliminated by milk boiling, the risk of infection still persists due to post-contamination in the milk shops (8.4% of consumers infected per year), but is decreased by additional boiling in households to 4.9% (children) and 4.6% (adults) per year. For cheese consumption, the risk of infection was lowered by multiple food safety interventions for cheese producers such as trainings on food hygiene and provision of modern equipments improving thus the situation from before to after 2012 by 30.0%% per year in case of adults. Those calculations demonstrate clearly that the additional efforts to reduce the occurrence of <em>Salmonella</em> in the Rwandan dairy chain will benefit the Rwandan population and decrease the burden of food borne disease.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 323-325"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87137331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence of Listeria spp. in Traditional Indian Dairy Products from Chennai Metropolis, Tamil Nadu","authors":"S. Suriyapriya ,&nbsp;P. Selvan ,&nbsp;K. Porteen ,&nbsp;S. Suresh Kannan","doi":"10.1016/j.profoo.2016.02.025","DOIUrl":"10.1016/j.profoo.2016.02.025","url":null,"abstract":"<div><p>The present study was conducted between September, 2014 and June, 2015 to assess the prevalence of <em>Listeria monocytogenes</em> in Traditional Indian Dairy Products from Chennai, Tamil Nadu. Samples of Ghee, Rasagolla, Gulabjamun, Curd and Payasam were screened for the presence of <em>L. monocytogenes</em> using conventional culture method and validated by PCR. Among the 150 samples screened, 50 isolates from different dairy products (22 gulabjamun, 22 rasagolla and 06 curd samples) were presumptively identified as <em>Listeria</em> spp. Further confirmation by biochemical characterization and hemolysis on blood agar revealed that 34 isolates were <em>Listeria welshimeri</em>, 10 were <em>L. murrayi</em> and 06 were identified <em>as L. seeligiri.</em> The 34 isolates of <em>L. welshimeri</em> were present in 14 gulabjamun, 14 rasagolla and 06 curd samples. Similarly, 10 isolates of <em>L. murrayi</em> have been found in 04 gulabjamun and 06 rasagolla samples. <em>L. seeligiri</em> isolates were identified from 04 gulabjamun and 02 rasagolla samples. None of the <em>Listeria</em> species were found in ghee and payasam samples and interestingly, the results of both methods revealed that none of the traditional products screened were positive for <em>L. monocytogenes</em></p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 230-234"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90097528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Safety Practices in a Teaching Hospital in Sri Lanka","authors":"A.M.N.T. Adikari ,&nbsp;M.S.Fathima Rizana ,&nbsp;T. Priyanwada Amarasekara","doi":"10.1016/j.profoo.2016.02.013","DOIUrl":"10.1016/j.profoo.2016.02.013","url":null,"abstract":"<div><p>The concept of food safety becomes critical when the food is prepared and served to hospitalized patients. This study was carried out to assess the knowledge and practices related to food safety and personal hygiene among food handlers in one of the teaching hospitals in Sri Lanka. An interviewer-administrated questionnaire, observations and discussions were used to gather information. All 31 members in food service management system included and out of them 52% were male and 48% were female. Their mean age was 42.6 years (range 21-59) and 52% of them had secondary education (6-11). The results showed that inadequate knowledge of food hygiene practices; 54.8% of workers did not know the correct refrigerator temperature; 51.6% of them thought that chilling or freezing eliminates harmful germs from food; 19.4% responded that fresh milk does not need refrigeration for its storage; 38.7% did not know that prepared food stored without covering can result in contamination. However, 80.6% knew that raw food should be separated from cooked food. The knowledge of workers regarding personnel hygiene was good: all workers responded that washing hands after using toilet is important. The observations revealed availability of two separate tiled floor rooms for the storage of raw materials; a separate place for cutting and washing; a tiled clean kitchen floor; and all workers had trimmed clean nails and short hair. However, there were some drawbacks on their food safety practices: keeping vegetables on the floor during raw material inspection; keeping cooked food containing utensils open prior to distribution; and unavailability of uniforms, gloves and masks for food handlers. Since, the workers’ knowledge of food safety aspects and the available safety practices were inadequate, it is important to improve their knowledge by education and training programs on food safety and hygiene to provide safe food for patients.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 65-67"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90134830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Challenges in Risk Assessment: Quantitative Risk Assessment","authors":"Liesbeth Jacxsens ,&nbsp;Mieke Uyttendaele ,&nbsp;Bruno De Meulenaer","doi":"10.1016/j.profoo.2016.02.004","DOIUrl":"10.1016/j.profoo.2016.02.004","url":null,"abstract":"<div><p>The process of risk analysis consists out of three components, risk assessment, risk management and risk communication. These components are internationally well spread by Codex Alimentarius Commission as being the basis for setting science based standards, criteria on food safety hazards, e.g. setting maximum limits of mycotoxins in foodstuffs. However, the technical component risk assessment is hard to elaborate and to understand. Key in a risk assessment is the translation of biological or chemical pathways into a mathematical framework. Within the International Training Program ‘ITP food safety, quality assurance and risk analysis’ of Ghent University, department of Food Safety and Food Quality, we developed for low and middle income countries and emerging countries a training module on risk assessment. In where (semi-) quantitative probabilistic risk assessment calculations or qualitative risk rankings are trained for both microbial and chemical food safety hazards along the agro-food chain. This presentation will explain these methodologies demonstrated with examples from former ITP trainees.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 23-30"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90522537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and Anti-diabetic Properties of Caryota Urens (Kithul) Flour","authors":"G.E.M. Wimalasiri ,&nbsp;P. Ranasinghe ,&nbsp;D.M.A. Gunaratne ,&nbsp;L.P. Vidhana Arachchi","doi":"10.1016/j.profoo.2016.02.044","DOIUrl":"10.1016/j.profoo.2016.02.044","url":null,"abstract":"<div><p>Starch extracted from pith of <em>Caryota urens</em> L. (Family: Arecaceae) palm is known as “<em>Kithul</em> flour” and is claimed to have health benefits according to folklore and Ayurveda. Antioxidants are believed to possess numerous health benefits. However, as yet, health benefits of <em>C. urens</em> flour have not been scientifically investigated. Antioxidant properties of <em>C. urens</em> flour were tested using different <em>in vitro</em> assays namely, 2,2-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺), ferric reducing antioxidant power, oxygen radical absorbance capacity and ferrous ion chelating assays. Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were also evaluated. Anti-diabetic properties were estimated using alpha amylase and alpha glucosidase enzyme inhibition assays. Dried methanolic extracts of both boiled and raw samples were used in all assays. Results of the study showed that <em>C. urens</em> flour possess free radical scavenging activity(raw 0.02± 0.01 and boiled 0.04±0.01<!--> <!-->mg trolox equivalent (TE)/ g flour), electron donating reducing power (raw 0.10±0.03 and boiled 0.36±0.11<!--> <!-->mg TE/g flour), oxygen radical absorbance capacity (raw 2.29± 0.71 and boiled 192.3 ± 57.71<!--> <!-->mg TE/1<!--> <!-->g flour) and metal ion chelating capacity (raw 0.03±0.01 and boiled 0.14±0.04<!--> <!-->mg EDTA equivalents /g flour) exhibiting its antioxidant potential. TPC (raw 1.1±0.3 and boiled 5.12 ± 1.89<!--> <!-->mg GAE/g flour) and TFC (raw 1.65 ± 0.47 and boiled 6.69 ± 1.27<!--> <!-->μg QE/g flour) which are said to be contributed to antioxidant activities were also found. In addition, boiled flour which is generally consumed as a food has shown higher antioxidant activity. <em>Caryota urens</em> flour did not contain marked anti-diabetic properties. It is evident from results that <em>Caryota urens</em> flour has moderate antioxidant property which may associate with its traditional health claims.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 181-185"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.044","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84090653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Retention of Physicochemical and Antioxidant Properties of Dehydrated Bael (Aegle Marmelos) and Palmyra (Borassus Flabellifer) Fruit Powders","authors":"R.M.N.A. Wijewardana ,&nbsp;S.B. Nawarathne ,&nbsp;I. Wickramasinghe ,&nbsp;C.R. Gunawardane ,&nbsp;W.M.C.B. Wasala ,&nbsp;B.M.K.S. Thilakarathne","doi":"10.1016/j.profoo.2016.02.041","DOIUrl":"10.1016/j.profoo.2016.02.041","url":null,"abstract":"<div><p>Present study was carried out to evaluate the effect of various dehydration techniques such as sun drying, solar drying, drying after freezing (Freeze for one hour followed by mechanical drying at 55<!--> <!-->°C), vacuum drying and drying using lab scale air oven on proximate composition and retention of antioxidants in different fruit powder prepared from Bael (<em>Aegle marmelos)</em> and Palmyra (<em>Borassus flabellifer).</em> Moisture content, Total Ash, Crude fiber %, Fat %, Crude protein %, total phenolic content,β –Carotene and antioxidant activity were tested. The antioxidant activity was measured based on the ability of fruit extract to scavenge 1, 1- diphenyl-2-picrylhydrazyl (DPPH). Among different drying treatments the highest fat percentage recorded by the solar dried palmyra fruit powder and there is no significant difference (α= 0.05) between sun drying and vacuumed drying. Higher concentration of β -Carotene and total phenolic content were recorded in vacuum dried samples both in bael and Palmyra fruit powders and it significantly different (α= 0.05) from other treatments. The scavenging activity of bael fruit powder in vacuum drying was ranged from 65.36% to 81.33% of the concentration 200<!--> <!-->μg/ml to1000<!--> <!-->μg/ml and the palmyra fruit powder was recorded 57.32% to 83.25% of the concentration 200<!--> <!-->μg/ml to1000<!--> <!-->μg/ml. Vacuum dried fruit powders of palmyra and bael were given highest radical scavenging activity and the scavenging activity of palmyra fruit powder is higher than the bael. Therefore vacuum drying can be recommended as the most effective drying method to protect chemical characteristics and retention of antioxidant properties of fruit powders.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 170-175"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86794664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Mobile Dryer for Freshly Harvested Paddy","authors":"T.M.R. Dissanayake ,&nbsp;D.M.S.P. Bandara ,&nbsp;H.M.A.P. Rathnayake ,&nbsp;B.M.K.S. Thilakarathne ,&nbsp;D.B.T. Wijerathne","doi":"10.1016/j.profoo.2016.02.017","DOIUrl":"10.1016/j.profoo.2016.02.017","url":null,"abstract":"<div><p>Presently, due to an increase in usage of large scale mechanical threshers and combine harvesters, moisture content of freshly harvested paddy is being high as much as 18-24%. The mechanical threshers or combine harvesters with elevated capacity enable for both harvesting and threshing at once. Thus the paddy harvested all over persists with high moisture content that affects adversely in unit operations of paddy processing such as cleaning, storing, and milling. The research was conducted to overcome this problem by developing a mobile paddy dryer that can be used at field level for freshly harvested paddy. A mobile dryer, one ton capacity, was developed and tested for drying freshly harvested paddy. The performance of the mobile dryer was evaluated in terms of overall thermal efficiency, heat utilization factor, coefficient of performance, total heat efficiency and head rice yields. The overall thermal efficiency of this dryer was 46.83%. The average heating efficiencies namely heat utilization factor and total heat efficiency were 0.82 and 0.72 respectively. The coefficient of performance of the developed dryer was 0.18. The head rice yields of freshly harvested paddy after drying at 60<!--> <!-->°C air temperature was of 73.78%. The overall drying performance of the dryer was found to be good.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 78-81"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84227730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Is Food Safety Compatible with Food Waste Prevention and Sustainability of the Food Chain?","authors":"Laurent Guillier ,&nbsp;Steven Duret ,&nbsp;Hong-Minh Hoang ,&nbsp;Denis Flick ,&nbsp;Onrawee Laguerre","doi":"10.1016/j.profoo.2016.05.001","DOIUrl":"10.1016/j.profoo.2016.05.001","url":null,"abstract":"<div><p>In a context where the sustainability of food chains and food waste prevention are subjects of interest for public authorities and professionals, it is important to assess if these new objectives of food policy are compatible with food safety. The objective of this work was to develop a global model for a ready-to-eat meat product that provides three different outputs, i.e. energy consumption, percentage of spoiled products and exposure levels of <em>Listeria monocytogenes</em>. First a cold chain model was developed. The cold chain model was then coupled with (i) predictive microbiology models and (ii) energy consumption models for cold equipments. Various scenarios were tested for assessing the consequences of potential changes in cold chain equipment on safety, food waste and energy cost. This global approach could help policy makers in decision making.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 125-128"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.05.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84933146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}