Submit to Foods Review for Foods Propose a Special Issue

Journal Browser

► Journal Browser

Food Integrity: Research Progress in Safety, Authenticity, and Quality of Food

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

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

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 13303

Share This Special Issue

Special Issue Editor

Dr. Jan Mei Soon

E-Mail Website
Guest Editor

School of Sport and Health Sciences, Faculty of Allied Health and Well-being, University of Central Lancashire, Preston, UK
Interests: food fraud; food safety; food allergen management; food safety management; food integrity; foodborne diseases

Special Issue Information

Dear Colleagues,

Food integrity is “the state of being whole, entire or undiminished or in perfect condition”. It is made up of four pillars of food, i.e., food safety, food quality, food defence and food fraud. Although many food fraud cases are not risky to human health, there are cases where fraudulent activities seriously compromise food safety and threaten public health. All food fraud cases compromise quality, mislead consumers and affect brand reputation. The integrity of our food is under constant threat from fraud to boost profit and exploit that added value of food and drink products.

In this Special Issue of Foods, we encourage the submission of manuscripts (original research or review articles) related to food fraud, food safety, food defence and authenticity. Manuscripts focusing on drivers of food fraud, mitigation and prevention measures, strategies and solutions to prevent fraudulent practices by improving traceability and safeguarding food authenticity are welcome. We look forward to your contribution to this Special Issue.

Dr. Jan Mei Soon
Guest Editor

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

economically motivated adulteration
food authenticity
food defence
food fraud
food safety
food integrity
food quality
traceability

Published Papers (3 papers)

Download All Papers

Research

Jump to: Review

17 pages, 2354 KiB

Open AccessArticle

Interactions between Street Food and Food Safety Topics in the Scientific Literature—A Bibliometric Analysis with Science Mapping

by Claudio Bellia, Simona Bacarella and Marzia Ingrassia

Foods 2022, 11(6), 789; https://doi.org/10.3390/foods11060789 - 09 Mar 2022

Cited by 11 | Viewed by 4899

Abstract

Street food (SF) consists of ready-to-eat food prepared and sold on the street. This food constitutes the food traditions of local populations in many countries of the world. SF characterizes a large number of cities around the world, from New York to Paris, from Palermo to cities of North Africa, China, India and Japan. SF is inexpensive and prepared following traditional methods that meet local consumer preferences, culinary culture and lifestyles. Moreover, SF allows a unique experience for tourists who also want to experience a destination through traditional food consumed on the street together with the locals. Nevertheless, SF is linked to several health hazards. Hence, several studies discussed on the compliance with hygiene and food quality requirements that SF vendors should guarantee, to ensure human health. So far, there is no bibliometric review attempting to provide an objective and comprehensive analysis of the existing scientific documents that simultaneously study the scientific topic of SF linked to that of Food Safety (FS). Therefore, the objective of this paper is to provide a theoretical framework of the interactions between studies on SF and FS topics, in order to discover if the combined topic of “Street Food Safety” (SFS) was investigated as a topic in its own right. A bibliometric analysis was carried out analyzing 276 scientific contributions from the last 21 years, indexed in the Elsevier Scopus database and in the Clarivate Web of Science database. The results showed a very strong interaction between the two topics and many others in several scientific sectors; In particular, the topic of SFS involves many disciplines of social sciences. The results highlight that the scientific topic of SFS exists but not consciously, and it is believed that the research interest in this topic can grow considerably in the coming years, also because of the current COVID-19 pandemic situation that we are experiencing. Full article

(This article belongs to the Special Issue Food Integrity: Research Progress in Safety, Authenticity, and Quality of Food)

► Show Figures

Figure 1

11 pages, 257 KiB

Open AccessArticle

Effect of Institutional Trust on Consumers’ Health and Safety Perceptions and Repurchase Intention for Traceable Fresh Food

by Edward Shih-Tse Wang, Hung-Chou Lin and Ming-Chie Tsai

Foods 2021, 10(12), 2898; https://doi.org/10.3390/foods10122898 - 23 Nov 2021

Cited by 8 | Viewed by 2494

Abstract

Numerous food safety incidents have gained public attention and motivated consumers to seek safer and healthier products. Some governments have responded by enacting legislation to regulate the traceability of agricultural products and enhance food safety. To elucidate factors that affect consumers’ health and safety perceptions and repurchase intention for certified traceable fresh food, this study applied institutional trust theory to explore the effects of institutional trust (i.e., trust in government, certification organizations, producers, and retailers) on consumers’ food safety and health perceptions and repurchase intention. This study was conducted in Taiwan and enrolled 393 consumers who purchased certified traceable fresh food as survey participants. Structural equation modeling and multiple and stepwise regression analysis were performed for data analysis. The results indicated that trust in government, certification organizations, food producers, and food retailers was positively related to food safety perception; trust in certification organizations, food producers, and food retailers directly influenced food healthiness perception, whereas trust in government did not have a direct influence. Furthermore, trust in certification organizations and food producers influenced repurchase intention, whereas trust in government and food retailers did not. Based on these results, the current study provides some practical suggestions for traceable fresh food marketers to use institutional trust to improve consumers’ food health and safety perceptions and repurchase intention. Full article

(This article belongs to the Special Issue Food Integrity: Research Progress in Safety, Authenticity, and Quality of Food)

Review

Jump to: Research

22 pages, 2324 KiB

Open AccessReview

Handheld Devices for Food Authentication and Their Applications: A Review

by Judith Müller-Maatsch and Saskia M. van Ruth

Foods 2021, 10(12), 2901; https://doi.org/10.3390/foods10122901 - 23 Nov 2021

Cited by 16 | Viewed by 4523

Abstract

This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologies and their generic characteristics: (1) technology types available, (2) their design and mode of operation, and (3) data handling and output systems. Subsequently, applications are reviewed according to commodity type for products of animal and plant origin. The 150 applications of commercial, handheld devices involve a large variety of technologies, such as various types of spectroscopy, imaging, and sensor arrays. The majority of applications, ~60%, aim at food products of plant origin. The technologies are not specifically aimed at certain commodities or product features, and no single technology can be applied for authentication of all commodities. Nevertheless, many useful applications have been developed for many food commodities. However, the use of these applications in practice is still in its infancy. This is largely because for each single application, new spectral databases need to be built and maintained. Therefore, apart from developing applications, a focus on sharing and re-use of data and calibration transfers is pivotal to remove this bottleneck and to increase the implementation of these technologies in practice. Full article

(This article belongs to the Special Issue Food Integrity: Research Progress in Safety, Authenticity, and Quality of Food)

► Show Figures