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Foods
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Future Challenges in Food Safety
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Future Challenges in Food Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (20 September 2021) | Viewed by 11079

Special Issue Editors

Prof. Dr. Alessandra Guidi

E-Mail Website
Guest Editor
Department of Veterinary Sciences, University of Pisa, Via Delle Piagge 2, 56124 Pisa, Italy
Interests: food safety; food safety management systems; HACCP; food certification; food quality; food and feed contaminants; food process; smart technologies; dematerialization
Prof. Dr. Beniamino T. Cenci-Goga

E-Mail Website
Guest Editor
Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
Interests: food; microbiology; safety; meat; hygiene; quality; public; health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

The food sector, globally considered among the most important for global economic development, is currently facing significant problems, such as safety and environmental issues, regulatory constraints, and growing demand. Concerning the latter, it is estimated that the global population will reach at least 9 billion by the year 2050, requiring up to 70% more food and sustainable production chains. This means that the need to make food chains efficient and effective has never been greater. It is also estimated that the augmented demand for food and the augmented international trade will result in an increase of foodborne diseases. Emerging and re-emerging pathogens, toxic contaminants, and allergens directly affect global food safety, while globalization, climate changes, urbanization, and the rise of an aging and immunosuppressed population act indirectly. In this context, in order to produce safe, sustainable food and to simultaneously maintain competitiveness on the market, it is necessary for the sector to put in place strategies aiming to address and overcome the current and forthcoming challenges.

Prof. Dr. Alessandra Guidi
Prof. Dr. Beniamino T. Cenci-Goga
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • food safety management systems
  • HACCP
  • food certification
  • food quality
  • food and sustainable production chains
  • foodborne diseases
  • toxic contaminants
  • food allergens
  • food hygiene
  • food microbiology
  • risk assessment
  • food sector

Published Papers (3 papers)

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Research

20 pages, 1041 KiB  
Article
How Do Consumers’ Food Values across Countries Lead to Changes in the Strategy of Food Supply-Chain Management?
by Jisung Jo and Eon-kyung Lee
Foods 2021, 10(7), 1523; https://doi.org/10.3390/foods10071523 - 01 Jul 2021
Cited by 5 | Viewed by 2972
Abstract
Although one of the main goals of supply-chain management is to maximize consumer values, the research to date has mainly focused on the supply side. In the case of the food industry, understanding consumer needs and maximizing its utility are essential. In this [...] Read more.
Although one of the main goals of supply-chain management is to maximize consumer values, the research to date has mainly focused on the supply side. In the case of the food industry, understanding consumer needs and maximizing its utility are essential. In this study, we analyze consumers’ 12 meta-values (e.g., safety, taste, health, price, environment, etc.), then suggest the strategy of food cold-chain management satisfying consumers’ perception. We focused on consumers from three countries in Asia: Korea, China, and Japan. The survey was conducted with over 1000 consumers in those three countries, and a random parameter logit model was utilized to determine the importance of each food value that could affect consumers’ food choice. Similarities and differences were both found in share of preference of each food value across countries. While safety is one of the top three values in all three countries, naturalness and nutritional value ranked among the top three only in China. To propose the consumer-centric strategy of food cold-chain management, we investigated the relationship between each food value and each node of supply chain based on the big data analysis. It shows that consumers prefer when the entire supply chain is managed where each node is organically connected with each other instead of individual nodes being managed separately. Further, strategies for food cold-chain management should be developed differently by country, incorporating differences of consumers’ preferences on food value. These results would motivate governments and companies related to food cold chain to reconsider their marketing strategies on the import and export food market. Full article
(This article belongs to the Special Issue Future Challenges in Food Safety)
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15 pages, 650 KiB  
Communication
Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis
by Charles Odilichukwu R. Okpala, Obichukwu Chisom Nwobi and Małgorzata Korzeniowska
Foods 2021, 10(6), 1165; https://doi.org/10.3390/foods10061165 - 22 May 2021
Cited by 7 | Viewed by 3220
Abstract
In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) guides the inspection and production of beef meat and prescribes the good practices pertinent to beef products’ handling, processing, and packaging. Specifically, good hygiene practice (GHP) assures beef product safety [...] Read more.
In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) guides the inspection and production of beef meat and prescribes the good practices pertinent to beef products’ handling, processing, and packaging. Specifically, good hygiene practice (GHP) assures beef product safety and consumer protection, whereas good storage practice (GSP) assures the continuity of hygiene activities within the storage stages. Relevant literature about butchers’ knowledge and perception of good hygiene and storage practices within Nigeria slaughterhouses remains scant. This current study, therefore, assessed butchers’ knowledge and perception of good hygiene and storage practices through a cattle slaughterhouse case analysis. The selected cattle slaughterhouse serves the increasingly thriving Nsukka beef market in Enugu State, Nigeria. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included a total of 30 questions. The results showed that the butchers were male (Freq. = 100%, n = 50), acquired their knowledge informally (Freq. = 88%, n = 44), were largely with more than 5 years of slaughterhouse experience (Freq. = 82%, n = 41), and were strongly (p < 0.0001) familiar with good hygiene (Freq. = 96%, n = 48) and storage (Freq. = 98%, n = 49) practices. The butchers provided examples that demonstrated knowledge and perception aspects of GHP and GSP. The perception aspects of GHP and GSP were correlated more, compared to knowledge and knowledge versus perception. Very conscious of their knowledge and perception of good hygiene and storage practices, the butchers herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety. Full article
(This article belongs to the Special Issue Future Challenges in Food Safety)
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17 pages, 983 KiB  
Article
How Do Spillover Effects Influence the Food Safety Strategies of Companies? New Orientation of Regulations for Food Safety
by Yangchen Xue, Xianhui Geng, Emmanuel Kiprop and Miao Hong
Foods 2021, 10(2), 451; https://doi.org/10.3390/foods10020451 - 18 Feb 2021
Viewed by 2554
Abstract
The food safety strategies of companies are a key point in the reduction of food safety risks. In order to encourage the evolution of food safety strategies of companies from food fraud to safety investment, this study builds an evolutionary game model, taking [...] Read more.
The food safety strategies of companies are a key point in the reduction of food safety risks. In order to encourage the evolution of food safety strategies of companies from food fraud to safety investment, this study builds an evolutionary game model, taking large and small companies as participants, to reveal the dynamic process of spillover effects influencing the choice of food safety strategies of companies. The study shows that (1) the food safety strategies of companies change from safety investment to food fraud, along with the increasing opportunity costs of safety investment. (2) The costs structure of small companies mainly determines whether the industry reaches the equilibrium of safety investment, while the costs structure of large companies mainly determines whether the industry reaches the equilibrium of food fraud. (3) Both competition effects and contagion effects encourage companies to choose safety investment. The more obvious spillover effects of incidents on food safety are, the more likely it is that companies will choose safety investments. (4) Increasing the costs to companies for incidents on food safety and reducing the opportunity cost of safety investment motivates companies to choose safety investment. Consequently, a new orientation of regulations for food safety is formed: the government should allocate different regulatory resources to counteract food fraud behaviors or technologies with a different benefit, should increase the technical costs and costs incurred from committing acts of food fraud, and should expand spillover effects of incidents on food safety. Full article
(This article belongs to the Special Issue Future Challenges in Food Safety)
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