Worldwide food recall patterns over an eleven month period: A country perspective.

<p>Abstract</p> <p>Background</p> <p>Following the World Health Organization Forum in November 2007, the Beijing Declaration recognized the importance of food safety along with the rights of all individuals to a safe and adequate diet. The aim of this study is to retrospectively analyze the patterns in food alert and recall by countries to identify the principal hazard generators and gatekeepers of food safety in the eleven months leading up to the Declaration.</p> <p>Methods</p> <p>The food recall data set was collected by the Laboratory of the Government Chemist (LGC, UK) over the period from January to November 2007. Statistics were computed with the focus reporting patterns by the 117 countries. The complexity of the recorded interrelations was depicted as a network constructed from structural properties contained in the data. The analysed network properties included degrees, weighted degrees, modularity and <it>k</it>-core decomposition. Network analyses of the reports, based on 'country making report' (<it>detector</it>) and 'country reported on' (<it>transgressor</it>), revealed that the network is organized around a dominant core.</p> <p>Results</p> <p>Ten countries were reported for sixty per cent of all faulty products marketed, with the top 5 countries having received between 100 to 281 reports. Further analysis of the dominant core revealed that out of the top five transgressors three made no reports (in the order China > Turkey > Iran). The top ten detectors account for three quarters of reports with three > 300 (Italy: 406, Germany: 340, United Kingdom: 322).</p> <p>Conclusion</p> <p>Of the 117 countries studied, the vast majority of food reports are made by 10 countries, with EU countries predominating. The majority of the faulty foodstuffs originate in ten countries with four major producers making no reports. This pattern is very distant from that proposed by the Beijing Declaration which urges all countries to take responsibility for the provision of safe and adequate diets for their nationals.</p

Quantitative Microbiological Risk Assessment of Salmonella in pigs: an EFSA initiative towards constructing a European QMRA approach.

To date, the scientific opinions of EFSA\u27s Scientific Panel on Biolgical Hazards (with the exception of those on BSE/TSE) are mainly based on qualitative and in some cases semi-qualitative risk assessment

Healthy Diet : A definition for the United Nations Food Systems Summit 2021

The aim of this document is to propose a definition of healthy diets and related evidence, thus permitting the alignment of terminology for the Food Systems Summit. Diets are combinations of food consumed by individuals of a given time. The specific combination of foods that make up healthy diets, however, is context specific and depends on many cultural, economic, and other factors. In this document, we provide a definition and overview of approaches that have been used to translate this into food-based recommendations. We also provide a brief review to highlight evidence, gaps, and controversies related to defining healthy diets. The evidence of potential solutions to making healthy diets more available, affordable, and their products environmentally sustainable is the subject of much literature

Healthy diet : a definition for the United Nations Food Systems Summit 2021

The aim of this chapter is to propose a definition of “healthy diets” and provide related evidence, thus permitting the alignment of terminology for the Food Systems Summit and beyond. Diets are combinations of foods and beverages (referred to as foods hereafter, for simplicity) consumed by individuals. However, the specific combination of foods that make up healthy diets is context-specific and depends on many cultural, economic, and other factors. We provide a definition and overview of approaches that have been used to translate this into food-based recommendations. We also provide a brief review highlighting evidence, gaps and controversies related to defining healthy diets. The evidence for potential solutions to making healthy diets more available, affordable, and their production environmentally sustainable is the subject of much literature (Herforth 2020; Chaudhary et al. 2018; Smetana et al. 2019; Badiane and Makombe 2020; Program of Accompanying Research for Agricultural Innovation 2020), and is not discussed here in detail.https://link.springer.com/book/10.1007/978-3-031-15703-5hj2024Agricultural Economics, Extension and Rural DevelopmentSDG-02:Zero HungerSDG-03:Good heatlh and well-bein

Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate

Spray-dried cells of Lactobacillus sakei CTC 494 survived ca. 60% longer in the spray dried state when cells were grown in the presence of 20 g sucrose l)1 or 12.5 g monosodium glutamate l)1. No significant differences were observed in viability during storage in the freeze dried state with the addition of these compounds to the growth medium, nor in survival during a heat treatment (55ºC). Both sucrose and glutamate in the growth medium suppressed intracellular accumulation of total amino acids and changed the overall pattern of the individual amino acids. Glutamate in the growth medium enhanced intracellular glutamate by ca. 38

Mercat de l'art, col·leccionisme i museus 2018

Recull de ponències presentades a la setena Jornada Mercat de l'Art, Col·leccionisme i Museus, celebrada el 26 d'octubre de 2018 al Saló d'Or del Palau Maricel de Sitges

SAGE, Matemàtiques interactives a l’abast

L'objectiu bàsic del projecte és augmentar significativament les capacitats d'autoaprenentatge dels estudiants de les assignatures de Matemàtiques del primer curs dels graus en enginyeria. El programari SAGE i els materials interactius creats haurien de cobrir aquest aspecte i alhora fer més atractiu l'estudi de les Matemàtiques als estudiants.Peer Reviewe