确定欧洲新出现的食品安全风险变化的驱动因素

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-05-09 DOI:10.1016/j.foodcont.2025.111415

N.M.C. Hommels , M. Focker , M.C.M. Mourits , M. Vermeersch , H.J. van der Fels-Klerx

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引用次数: 0

摘要

食品供应链中存在的食品安全危害受到食品系统内外变化驱动因素的积极或消极影响。深入了解这些驱动因素对新出现的风险和相关食品安全危害的重要性及其管理潜力，对于有效分配资源以管理食品安全至关重要。本研究的目的是确定影响欧洲食品安全变化的驱动因素。为了确定变化的驱动因素，首先从RASFF报告中创建危险类别，其次，使用这些类别进行文献综述。然后，采用文献综述结果归纳编码和半结构化专家访谈的方法来压缩变革驱动因素列表，并将驱动因素分为社会、技术、经济、环境或政治（STEEP）。最后，通过专家调查进行危害识别。根据变化的驱动因素，专家的任务是确定最相关的危害和关联程度。文献综述的结果确定了39个变化驱动因素，组织成11个主要的变化驱动因素，每个主要驱动因素有3-5个子驱动因素。主要驱动因素包括三个社会驱动因素：消费者行为、人口发展、健康和福祉；2 .技术驱动因素：食品生产技术、食品加工技术；1 .经济驱动力：供应链；3 .环境驱动因素：环境污染、（自然）资源管理、生物过程；还有两个政治驱动因素：立法、政策和治理，最后是地缘政治不稳定。危险识别表明，所有的司机都与致病菌有相对较强的联系。大多数驾驶员与所有危险都有不同程度的关联，每个驾驶员都有一个或多个以上的强危险关联。总体而言，地缘政治不稳定、人口发展和消费者行为的驱动因素与灾害类别的关联最弱。驱动因素环境污染、立法、政策和治理以及生物过程总体上具有最强的关联。研究结果为影响欧洲食品系统的变化驱动因素提供了见解。结果可以被政府和政策风险管理者用来调整他们的资源分配。这是确保未来食品安全有效管理的关键环节。

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Identification of drivers of change of emerging food safety risks in Europe

The presence of food safety hazards in the food supply chain is influenced, either positively or negatively, by drivers of change within and beyond the food system. Insight into the importance of these drivers to emerging risks and linked food safety hazards, and their management potential, is crucial for allocating resources effectively in managing food safety. The aim of this study is to identify drivers of change affecting food safety in Europe. To identify the drivers of change, first hazard categories are created from RASFF reports and, second, a literature review using these categories is conducted. Then, inductive coding of the literature review results, and semi structured expert interviews are used to condense the driver of change list, and drivers are categorized as social, technological, economic, environmental or political (STEEP). Finally, a hazard identification is conducted with an expert survey. Per driver of change, experts are tasked to identify the most associated hazard and the degree of association.

Results

from the literature review identify 39 drivers of change, organized into 11 main drivers of change with 3–5 subdrivers per main driver. The main drivers consist of 3 social drivers: consumer behavior, demographic development, health and wellbeing; 2 technological drivers: technologies in food production, technologies in food processing; 1 economic driver: supply chain; 3 environmental drivers: environmental contamination, management of (natural) resources, bioprocesses; and 2 political drivers: legislation, policies and governance, and finally geopolitical instability. The hazard identification shows that across the board all drivers have a relative strong association with pathogenic bacteria. Most drivers are associated with all hazards in varying degrees and for each driver there is one or more above strong hazard association. The drivers geopolitical instability, demographic development and consumer behavior have overall the weakest associations with the hazard categories. The drivers environmental contamination, legislation, policies and governance, and bioprocesses have overall the strongest associations.

Study results provide insights into the drivers of change affecting the European food system. Results can be used by governmental and policy risk managers to attune their resource allocation. This is a crucial part for ensuring effective food safety management in the future.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.