Food Safety and Traceability Strategies: Key hazards, risks and technological developments

Food Safety and Traceability Strategies: Key hazards, risks and technological developments published by Business Insights in July, 2010. This report consists of Pages: 144 and the price starts from US $ 2875.

Introduction

Abstract

Food safety is a concern not just for food manufacturers, but also for other stakeholders in the food supply chain. Consumers have a right to expect that the food that they eat and feed to their families will not harm their health. Legislators too are primarily concerned with the protection of public health and so food safety legislation is focused largely on that objective. A modern food business faces a multitude of threats to the safety of its products. Threats may be derived from biological sources, from chemical contamination, or from physical contaminants. This report higlights the key food safety issues facing food and drinks manufacturers and provides a framework that the companies can operate.

Table of Contents

Food Safety and Traceability Strategies

• Food safety hazards
• Legislation and market drivers
• Food safety technologies in manufacturing
• Packaging technologies designed to improve food safety
• Traceability systems and technologies
• Future outlook for food safety and traceability

Chapter 1 - Food safety hazards

• Summary
• Introduction
• Food safety
• Traceability
• Business responsibilities
• Threats, hazards and risks

• Biological hazards
• The burden of food borne disease caused by biological hazards
• Bacteria
• Viruses
• Parasites
• Food allergens
• Chemical hazards
  • Natural biological toxins
  • Environmental contaminants
  • Processing contaminants
  • Contaminants derived from food contact materials
  • Adulterants
• Physical contaminants

• Identifying the major sources of food safety threats
• EU RASFF system
• Underlying reasons for a poor food safety record
  • China
  • Iran and Turkey
  • US

• Options for food and drinks manufacturers

Chapter 2 - Legislation and market drivers

• Summary
• Introduction

• Legislation
• European Union
• US
  • State legislation
• Japan
• China
• HACCP implications
• Packaging legislation
• Impact of legislation on international trade

• International standards and codes of practice
• Codex Alimentarius
• Other international standards and codes
• Other initiatives
  • US initiatives

• Corporate responsibility
• Case study 1 - Kellogg Company

• Consumer perceptions
• Business perceptions

• Customer demands
• Case study 2 - GFSI

• Other factors
• Pressure groups
• Trade associations

• The cost of food safety and traceability
• Conclusion

Chapter 3 - Food safety technologies in manufacturing

• Summary
• Introduction

• Processing technologies
• High pressure processing
• Pulsed electric field
• Alternative heating technologies
  • Microwave processing

• Decontamination technologies
• Irradiation
• Ozonation
• Bacteriophages

• Novel preservatives
• Natural preservatives
• Commercial outlook

• IT-based food safety technologies
• Food safety management software

• Predictive modeling

• Testing and analysis
• Polymerase chain reaction (PCR)
• Lateral flow assays

Chapter 4 - Packaging technologies designed to improve food safety

• Summary
• Introduction
• Protection and preservation

• Active packaging
• Active packaging technologies
  • Antimicrobial films
  • Nanotechnology

• Intelligent packaging
• Intelligent packaging technologies
  • Pathogen detection devices

• Active and intelligent packaging trends

• Tamper-evident packaging
• Case study 3- Masterfoods
• Tamper-evident technologies

Chapter 5 - Traceability systems & technologies

• Summary
• Introduction

• The concept of traceability
• Case study 4: Tracing sources of contaminated peanut butter

• Traceability systems
• Essential components of a traceability system

• Traceability system technologies
• Barcodes
• RFID- based systems
• Other labelling technologies

• Traceability data management solutions
• Conclusion

Chapter 6 - Future outlook for food safety and traceability

• Summary
• Introduction

• Factors influencing future food safety development
• Legislation
• Certification schemes and standards
• Green issues and climate change
• Demand for healthier foods
• Managing food allergens
• Technological developments
  • Automation and robotics
  • Rapid test methods

• The cost of food safety and traceability

• Recommendations
• Developing a food safety framework

• Glossary
• Index

List of Figures

• Figure 1.1: Key bacteria hazards: Threat vs. incidence
• Figure 1.2: EU RASFF most common reported hazards (number of notifications), 2008
• Figure 1.3: EU RASFF top five number of notifications by country of origin, 2008
• Figure 2.4: Logic sequence for application of HACCP
• Figure 2.5: Economic fallout from a food safety incident
• Figure 2.6: Ranking of food safety in the annual CIES ' Top of Mind' survey, 2001-2010
• Figure 3.7: Key food safety technologies in manufacturing: Impact/importance vs. cost
• Figure 3.8: High pressure processing unit
• Figure 3.9: Pulsed electric field processing
• Figure 3.10: E-beam equipment
• Figure 3.11: Schematic of the PCR process
• Figure 4.12: Ageless active packaging sachets
• Figure 4.13: Timestrip TTI labels
• Figure 4.14: Total global active and intelligent packaging market size for the food and drinks industry ($m), 2009-2015
• Figure 4.15: Examples of tamper-evident seals
• Figure 4.16: Experimental tamper-evident technology
• Figure 5.17: Information required when designing a food business traceability system
• Figure 5.18: Traditional EAN-13 barcode symbol
• Figure 5.19: Data matrix 2D barcode symbol
• Figure 5.20: An electronic product code RFID tag of the type used by Wal-Mart
• Figure 5.21: Estimated size of the market for RFID tags and systems in the farming and food industries ($m), 2010-2016
• Figure 6.22: Key future considerations for food safety and traceability
• Figure 6.23: Costs and benefits of food safety and traceability systems
• Figure 6.24: Framework for a food safety and traceability enhancement strategy

List of Tables

• Table 1.1: Incidence of laboratory-confirmed bacterial and parasitic infection per 100,000 population, 2008
• Table 2.2: Related standards to ISO 22000
• Table 2.3: Costs borne by Kellogg in relation to an outbreak of Salmonella Typhimurium food poisoning in the US, 2008/2009
• Table 2.4: Schemes currently recognized by the GFSI
• Table 2.5: US food poisoning outbreaks associated with nuts (number of cases), 2008
• Table 4.6: Examples of active packaging technologies
• Table 4.7: Examples of intelligent packaging technologies
• Table 6.8: Average annual costs of implementing the FDA HACCP regulation by business size ($)

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