Food Protection Trends最新文献_第7页

Development and Evaluation of an Online Food Safety Course for Artisan Cheesemakers in the United States 美国手工奶酪制造商在线食品安全课程的开发与评估

Food Protection Trends Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.284

Madhumeeta Dutta, Julie K. Yamamoto, D. D’Amico, T. Stubbs, B. Chapman, C. Stevenson

{"title":"Development and Evaluation of an Online Food Safety Course for Artisan Cheesemakers in the United States","authors":"Madhumeeta Dutta, Julie K. Yamamoto, D. D’Amico, T. Stubbs, B. Chapman, C. Stevenson","doi":"10.4315/1541-9576-41.3.284","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.284","url":null,"abstract":"With over 90 U.S. outbreaks dating back to 1998 that were linked to cheese products, cheese processors in the United States are an important node for food safety. Awareness of food safety best practices and complying with regulations has been identified as a need by many cheese safety experts. In response, an online “Food Safety Basics for Artisan Cheesemakers” course was developed for a national audience by following the principles of instructional design. Over 800 participants registered for the course within the first year, 30% of whom (248) completed the course. Participants’ reactions to the course and self-reported knowledge gain was measured as were attitudes, self-efficacies, intentions, and self-reported changes in their food safety practices. Of the 128 participants who completed an evaluation of the course, 97% (124) reported that they were satisfied with course relevance and overall quality. Sixteen participants completed a follow-up questionnaire 1 month after completing the course in which they were asked to what extent they changed their food safety practices. On average, 42% reported that they either have already changed or intend to update their food safety practices in the future based on what they learned in the course. INTRODUCTION Dairy products accounted for more foodborne illness hospitalizations over an 11-year period (1998 to 2008) than 16 other commodity foods (27). Ninety cheese-related outbreaks were reported in the United States from 1998 to 2011, with 1,882 illnesses, 230 hospitalizations, and six deaths (15). Food safety education for artisan cheesemakers will theoretically raise awareness and result in implementation of best practices (6, 22, 23, 36). Whereas some study results have suggested that education results in improvements in food safety practices (1, 22, 23, 30), other results have suggested that training does not influence food safety behaviors (5, 31). However, food safety risks can be reduced by implementing an effective food safety management system that consists of good manufacturing practices (GMPs), risk-based preventive controls, and","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"41 1","pages":"284-292"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46237467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring Consumer Response to Labeling a Processing Aid That Enhances Food Safety 探索消费者对标签加工助剂提高食品安全的反应

Food Protection Trends Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.305

C. Bruhn, Yaohua Feng

引用次数: 2

Sanitizers and Disinfectants: A Retail Food and Foodservice Perspective 消毒剂和消毒剂：零售食品和食品服务的视角

Food Protection Trends Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.358

A. Fraser, Jeffrey P. Anderson, J. Goncalves, E. Black, Anna Starobin, Dave R Buckley, D. Grinstead, Chip Manuel, J. Hollingsworth

{"title":"Sanitizers and Disinfectants: A Retail Food and Foodservice Perspective","authors":"A. Fraser, Jeffrey P. Anderson, J. Goncalves, E. Black, Anna Starobin, Dave R Buckley, D. Grinstead, Chip Manuel, J. Hollingsworth","doi":"10.4315/1541-9576-41.3.358","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.358","url":null,"abstract":"The coronavirus disease 2019 (COVID-19) pandemic has brought heightened attention to the importance of cleaning, sanitizing, and disinfecting in retail food and foodservice establishments. In response, major governmental agencies have emphasized the need to frequently disinfect high-touch surfaces. While this recommendation may seem straightfor-ward and achievable, it is far more nuanced and complex. In the retail food and foodservice industry, sanitization is a routine, common practice defined and recommended in the U.S. Food and Drug Administration (FDA) Food Code. Hence, sanitizers, rather than disinfectants, are the main antimicrobial products used in these settings. It is important to emphasize that sanitizers and disinfectants are not inter-changeable products, so they may be inadvertently misused. Therefore, end users need to understand the differences of when, why, and how both can be used in retail food and foodservice settings. The aim of this paper is to increase end users’ knowledge and awareness about the proper use of sanitizers and disinfectants in retail food and foodservice establishments. This paper is organized into six sections— Antimicrobial Products: Sanitizers and Disinfectants, FDA Food Code, Regulation of Sanitizers and Disinfectants, Understanding EPA-Registered Labels, Emerging Issues, and Current and Future Trends in Sanitizing and Disinfecting. When used properly, sanitizers and disinfectants are powerful tools that can keep retail food and foodservice operations safe from pathogens that cause infectious disease. © 2021, International Association for Food Protection. All rights reserved.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"41 1","pages":"358-367"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43468278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

A Qualitative Risk Assessment of Liquid Nitrogen in Foods and Beverages 食品和饮料中液氮的定性风险评估

Food Protection Trends Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.293

Dena Ali, J. Farber, JinHee Kim, Naghmeh Parto, Raymond F. Copes

引用次数: 1

Food Safety Knowledge and Self-Reported Practice among Campers in the United States 美国露营者的食品安全知识和自我报告实践

Food Protection Trends Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.216

Pei Liu, Soojin Lee

引用次数: 0

Sensitivity of Planktonic Cells and Biofilm of Wild-Type and Pressure-Stressed Cronobacter sakazakii and Salmonella enterica Serovars to Sodium Hypochlorite 野生型和压力应激型阪崎Cronobacter和沙门氏菌血清型浮游生物细胞和生物膜对次氯酸钠的敏感性

Food Protection Trends Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.195

Abimbola Allison, A. Fouladkhah