A critical review of Who is at Risk and What do they Know? Segmenting a population on their food safety knowledge: A research paper by McCarthy M., Brennan M., Kelly A.L., Ritson C., De Boer M.&Thompson N., published in the Food Journal and Preference 18 (2007) 205-217,a research paper on the evaluation of level of food safety knowledge, classification of food safety knowledge in the Republic of Ireland, by faculties in Department of Food Business and development, Food and Nutritional Sciences and Food and Rural Development in the University College Cork Ireland and University of Newcastle upon Tyne United Kingdom respectively.
Introduction:
McCarthy et al., 2007concerns about the increase in foodborne illness and its relationship with consumer food safety knowledge level probably prompting the author assessing levels of food safety knowledgein the Irish population aiming to classify the knowledge levels. Moreover, previous studies in the Republic of Ireland on food safety awareness and knowledge, (DE BOER et al. 2005; Bolton et al. 2005; Bolton et al. 2008) indicated consumer decisions on food safety risk is below expert expectation. Globally, concern for food safety is increasingly creating exhaustive analysis into the escalating of food safety risk and factors affecting food safety decisions. The World Health organization (WHO) reports millions of people falling sick from foodborne illness annually WHO, 2014, the United States estimated 48 million people yearly (Anon), Canada’s Public Health Agency (PHAC) approximates 4 million foodborne illness reported annually in 2013 (Estimates of Food-borne Illness in Canada - Government of Canada 2013) and the European union reports food handlers as the probable cause of foodborne illn...
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In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Meatpacking has become the most dangerous job in America. Unlike poultry plants, in which almost all tasks are performed by machines, most of the work in a slaughterhouse is done by hand. Hazards of the job include injuries from the various machines and knives, strain to the body from poor working conditions, and even methamphetamine use in order to keep up with the production line. Women face the added threat of sexual harassment. This chapter opens with an anecdote about the largest recall of food in the nation’s history. In 1997 approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation-wide epidemic. Every day in the United States, 200, 000 people are sickened by a food borne
Gray, J. and W Chan. "Food Intolerance." Caballero, Benjamin, Luiz Trugo and Paul Finglas. Encyclopedia of Food Science and Nutrition Vol.4. Academic Press, 2003. 2621-2630. Websites: Network,
Almost every angle of the food industry can be considered dangerous. It is dangerous to make the food, as a meatpacking job is one that is viewed as having abnormally high risks; however when the food is handed over a counter on a tray or prepared in a family of four’s kitchen, it poses a huge risk to humankind. Foodborne illnesses are all too common and almost everybody has the possiblity of contracting a foodborne illness. These are life threatening diseases that need to be monitored and regulated; therefore the enforcement of government regulations in the fast food industry could potentially save many lives that are lost annually due to the numerous factors that need regulation.
Companies nowadays are using different and strong methods in marketing their food products. The Companies are very competitive, and the results can affect the people. When we think about this job field, it is convincing that those producers should use cleverly ways to gain their own living. In the other side they shouldn’t use misleading ways that could harm the people. Food companies should be straightforward with every marketing method they use. People have the right to know what they are consuming and also to know the effects of these products on them, whether it is harmful, useful, or even neutral.
Consumers are becoming more aware of the food they eat each and everyday. They are label conscio...
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Food matters. Nevertheless, food safety in China is worse than what you thought; you can never imagine how toxic it is. Although there are variety choices of restaurant for us to eat nowadays, many people still choose to eat at home. Not only to save money, but also be sensible for their own health. Think about our situation now, we can constantly buy meats that we think is fresh and yummy, but who knows if it’s healthy and safe? Is it truly what you want? What materials will the restaurant serves you? Food safety affects people a lot. Nowadays, especially in China, many citizens are already despair in this affair. Food safety is one of the most principal issues to the entire world; as one of the most important feature in everybody’s life,
Approximately 2,500 cases of listeriosis are reported every year in the United States. This includes 500 preventable deaths. L. monocytogenes outbreaks are still occurring worldwide. Recently, in 2002 contaminated turkey deli meat caused a US outbreak along the east coast and contaminated cheese caused an outbreak in British Columbia. Outbreaks over the past twenty years have involved contaminated chocolate milk, shrimp, lunchmeats, and cheese. A California outbreak in 1985 was due to contaminated Mexican-style cheese. This outbreak led to numerous stillbirths resulting in the monitoring of cheeses by the FDA. Fortunately, according to a study done by The US Department of Health and Human Services, infections with L. monocytogenes have decreased 35 % from 1996 to 2002.
...ted the outbreak. Generalizing the study does not necessarily mean apply the study to another population; in this study it may be how relevant are the results to other populations. The fact that the outbreak occurred due to a contamination of the cantaloupe from the production process can be a lesson to other populations to increase the regulation and monitoring of fresh produce production. Furthermore this study can be used as a guide to educate populations on how to prevent further contamination of foods, as well as how to prevent food poisoning. Finally the knowledge derived from the study is not necessarily new, as other studies were done to associate contaminated cantaloupe consumption with illness. On the other hand this study provides more evidence for increased surveillance and monitoring of fresh food products at production to prevent contamination.
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Introduction: Every year millions of people suffer from food poisoning due to uncontrolled application of agricultural chemicals, environmental contamination, use of illegal additives, microbiological hazards and others but as a result of increasing awareness of consumers and their demands to provide them with safe, wholesome and high quality food have forced many food premises to carry out a broad assessment and re-organize their systems of food control in turn to improve efficiency, rationalization of human resources and harmonizing approaches. This assessment of food control systems has resulted in a shift from the traditional approach which depends mainly on the final product sampling and inspection and move forward toward the implementation of a preventative safety and quality approach based on risk analysis. (FAO, 1998) -. Risk based approaches have been developed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) and it is called risk analysis. (WHO,2011)- website Moreover, risk analysis is a combination of three interconnected elements which are risk management, risk assessment and risk communication.