航向修正？gfsi认证与生鸡肉产品沙门氏菌之间的关系

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-16 DOI:10.1016/j.foodcont.2025.111727

Kar Ho Lim , Lijiao Hu , Yuqing Zheng , Michael Ollinger

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引用次数: 0

摘要

全球食品安全倡议（GFSI）是一个得到广泛认可的实体。许多第三方认证，如安全质量食品（SQF），品牌声誉通过合规全球标准（BRCGS）和食品安全体系认证22000 (FSSC)，以GFSI标准为基准。本研究比较了SQF、BRCGS、fssc认证和未认证的生鸡肉产品中沙门氏菌的检出率。我们使用食品安全检验局的检测数据进行probit回归并计算平均边际效应。总体而言，来自认证机构的产品沙门氏菌检测阳性率降低3.2%。在历史上表现较差的机构中，认证与阳性检测率的更大降低有关。保持历史业绩不变，只有四分位数3（3.4%）和四分位数4（9.5%）的企业的产品出现了显著下降。这些发现表明，gfsi认可的认证可能是零售商和农业企业沙门氏菌风险较低的有效信号。

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A course correction? The correlation between GFSI-recognized certifications and Salmonella in raw chicken products

The Global Food Safety Initiative (GFSI) is a widely recognized entity. Many third-party certifications, such as Safe Quality Food (SQF), Brand Reputation through Compliance Global Standard (BRCGS), and Food Safety System Certification 22000 (FSSC), benchmarked against GFSI standards. This study compares the Salmonella detection rates in raw chicken products from SQF, BRCGS, FSSC-certified establishments to those from uncertified ones. We performed a probit regression and calculated average marginal effects using testing data from the Food Safety Inspection Service. Overall, products from certified establishments are associated with 3.2 % lower positive rate of Salmonella detection. Certification is associated with a greater reduction in positive test rates among establishments with historically lower performance. Holding historically performance constant, significant reductions are only observed on products from quartile 3 (3.4 %) and quartile 4 (9.5 %) establishments. These findings suggest that GFSI-recognized certifications may be an effective signal of lower Salmonella risk for retailers and agribusinesses.

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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.