The Experts below are selected from a list of 23358 Experts worldwide ranked by ideXlab platform
Liesbeth Jacxsens - One of the best experts on this subject based on the ideXlab platform.
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Relevance of microbial finished product testing in Food Safety Management
Food Control, 2016Co-Authors: Marcel H. Zwietering, Maarten Nauta, Liesbeth Jacxsens, Jeanne-marie Membré, Mats PeterzAbstract:Management of microbiological Food Safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the Safety status of a Food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of Safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on Management and control of the hazards in a more pro-active way by implementing an effective Food Safety Management system. For verification activities in a Food Safety Management system, finished product testing may however be useful. For three cases studies; canned Food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data.
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Interplay between Food Safety climate, Food Safety Management system and microbiological hygiene in farm butcheries and affiliated butcher shops
Food Control, 2016Co-Authors: Elien De Boeck, M. Bollaerts, Liesbeth Jacxsens, Mieke Uyttendaele, Peter VlerickAbstract:Human behavior and decision-making of employees can be influenced by the Food Safety climate prevailing in an organization. Four farm based and four affiliated centrally managed butcheries were screened on their Food Safety climate and level of implemented Food Safety Management system, by application of self-assessment questionnaires. Besides, by product and environmental microbiological sampling, objective data on hygiene status were collected. The Food Safety climate was scored significantly higher in the centrally managed butcher shops compared to the independent small scale farm butcheries, mainly for the components 'leadership' and 'communication' while 'risk awareness' and 'commitment' were equally evaluated. Food Safety climate' component 'resources' was perceived higher in the affiliated butchers shops, but not statistical significant. The study demonstrated that affiliated butcher shops are able to achieve a better microbiological hygiene and Safety status, because both a well-elaborated Food Safety Management system and a favorable Food Safety climate is present in the affiliates. While in the investigated farm butcheries, the overall lower hygiene and Safety status is likely to be related to their lower Food Safety climate score in combination with a more basic Food Safety Management system. This semi-quantitative case study revealed that employees' perception of a favorable Food Safety climate in combination with a fit-for-purpose Food Safety Management system is likely to result in a good and stable microbiological output in Food companies.
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Status of Food Safety Management activities in fresh produce companies in the European Union and beyond
Acta Horticulturae, 2015Co-Authors: Klementina Kirezieva, Liesbeth Jacxsens, Pieternel A. Luning, Mieke UyttendaeleAbstract:An increase in Food Safety incidences linked to fresh produce has been reported in recent years. Imports from the transitional economies have often been blamed for these incidences. However, limited information is available about the status of Food Safety Management activities in companies in these countries and similar companies in the industrialised countries. In this study, the Food Safety Management activities of 118 primary producers located in the EU and non-EU countries is explored. Data was collected using a diagnostic instrument to assess the status of Food Safety Management activities (low, basic, average, advanced), their output (poor, moderate, good), and the riskiness of the context factors (low, moderate, high). Results demonstrated that stringent private standards and a supportive supply chain led to more advanced Food Safety activities in export oriented companies. However, companies in the local market still struggle with implementing even basic activities. Furthermore, many SMEs in both industrialised and developing countries face challenges with tailoring Food Safety requirements to their specific organisation.
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Evaluation of the Food Safety Management system in a hospital Food service operation toward Listeria monocytogenes
Food Control, 2015Co-Authors: Evy Lahou, Liesbeth Jacxsens, Ellen Verbunt, Mieke UyttendaeleAbstract:Abstract The unique aspects of a hospital environment, such as the multitude of dietary needs and thus the variety of meals to be served and incoming (raw) materials to be used, challenge the development and application of appropriate control and assurance measures to guarantee Food Safety. Besides, Listeria monocytogenes is considered a risk for most Food service operations producing and serving ready-to-eat Foods. Therefore the Food Safety Management system of a hospital Food service operation has been evaluated toward L. monocytogenes with an extensive questionnaire in the preset of this case study. In addition, 49 samples of Food products and 145 environmental samples were taken and analyzed for L. monocytogenes to verify the implemented control measures. From this case study, it becomes clear that incoming (raw) materials, produced final products and their immediate supply to patients/consumers are high risk situations. This was demonstrated by the presence of L. monocytogenes in six incoming (raw) materials ( n = 19) and one final product ( n = 9). These risky situations are in need to be mitigated by the implementation of proper control measures, e.g. intensified supplier control, low storage temperatures, cleaning and disinfection to control cross-contamination. However major improvements can be made on the hygienic design of equipment and facilities and on the level of the sampling design. In terms of assurance activities, such as setting up a sampling plan, only a basic level was obtained for the validation and verification of their Food Safety Management system. This case study illustrates that the combination of data from the questionnaire together with data of the sampling result in an overview on the performance of the current Food Safety Management system and that major non-compliances and possibilities for improvement in the system can be defined.
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Exploring the influence of context on Food Safety Management: Case studies of leafy greens production in Europe
Food Policy, 2015Co-Authors: Klementina Kirezieva, Liesbeth Jacxsens, Mieke Uyttendaele, Geoffrey Hagelaar, Martinus A.j.s. Van Boekel, Pieternel A. LuningAbstract:Fresh produce companies operate their Food Safety Management systems (FSMS) in a complex context. On the one hand, during setting and operating their FSMS activities, companies need to consider the riskiness of the ‘FSMS context’ of the company, including the risk of product and production, and the limitations and opportunities of the organisational and chain characteristics. On the other hand, companies with their narrow ‘FSMS context’ and actual FSMS, can be influenced by the ‘broad context’ in a country and sector.
Mieke Uyttendaele - One of the best experts on this subject based on the ideXlab platform.
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Interplay between Food Safety climate, Food Safety Management system and microbiological hygiene in farm butcheries and affiliated butcher shops
Food Control, 2016Co-Authors: Elien De Boeck, M. Bollaerts, Liesbeth Jacxsens, Mieke Uyttendaele, Peter VlerickAbstract:Human behavior and decision-making of employees can be influenced by the Food Safety climate prevailing in an organization. Four farm based and four affiliated centrally managed butcheries were screened on their Food Safety climate and level of implemented Food Safety Management system, by application of self-assessment questionnaires. Besides, by product and environmental microbiological sampling, objective data on hygiene status were collected. The Food Safety climate was scored significantly higher in the centrally managed butcher shops compared to the independent small scale farm butcheries, mainly for the components 'leadership' and 'communication' while 'risk awareness' and 'commitment' were equally evaluated. Food Safety climate' component 'resources' was perceived higher in the affiliated butchers shops, but not statistical significant. The study demonstrated that affiliated butcher shops are able to achieve a better microbiological hygiene and Safety status, because both a well-elaborated Food Safety Management system and a favorable Food Safety climate is present in the affiliates. While in the investigated farm butcheries, the overall lower hygiene and Safety status is likely to be related to their lower Food Safety climate score in combination with a more basic Food Safety Management system. This semi-quantitative case study revealed that employees' perception of a favorable Food Safety climate in combination with a fit-for-purpose Food Safety Management system is likely to result in a good and stable microbiological output in Food companies.
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Status of Food Safety Management activities in fresh produce companies in the European Union and beyond
Acta Horticulturae, 2015Co-Authors: Klementina Kirezieva, Liesbeth Jacxsens, Pieternel A. Luning, Mieke UyttendaeleAbstract:An increase in Food Safety incidences linked to fresh produce has been reported in recent years. Imports from the transitional economies have often been blamed for these incidences. However, limited information is available about the status of Food Safety Management activities in companies in these countries and similar companies in the industrialised countries. In this study, the Food Safety Management activities of 118 primary producers located in the EU and non-EU countries is explored. Data was collected using a diagnostic instrument to assess the status of Food Safety Management activities (low, basic, average, advanced), their output (poor, moderate, good), and the riskiness of the context factors (low, moderate, high). Results demonstrated that stringent private standards and a supportive supply chain led to more advanced Food Safety activities in export oriented companies. However, companies in the local market still struggle with implementing even basic activities. Furthermore, many SMEs in both industrialised and developing countries face challenges with tailoring Food Safety requirements to their specific organisation.
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Evaluation of the Food Safety Management system in a hospital Food service operation toward Listeria monocytogenes
Food Control, 2015Co-Authors: Evy Lahou, Liesbeth Jacxsens, Ellen Verbunt, Mieke UyttendaeleAbstract:Abstract The unique aspects of a hospital environment, such as the multitude of dietary needs and thus the variety of meals to be served and incoming (raw) materials to be used, challenge the development and application of appropriate control and assurance measures to guarantee Food Safety. Besides, Listeria monocytogenes is considered a risk for most Food service operations producing and serving ready-to-eat Foods. Therefore the Food Safety Management system of a hospital Food service operation has been evaluated toward L. monocytogenes with an extensive questionnaire in the preset of this case study. In addition, 49 samples of Food products and 145 environmental samples were taken and analyzed for L. monocytogenes to verify the implemented control measures. From this case study, it becomes clear that incoming (raw) materials, produced final products and their immediate supply to patients/consumers are high risk situations. This was demonstrated by the presence of L. monocytogenes in six incoming (raw) materials ( n = 19) and one final product ( n = 9). These risky situations are in need to be mitigated by the implementation of proper control measures, e.g. intensified supplier control, low storage temperatures, cleaning and disinfection to control cross-contamination. However major improvements can be made on the hygienic design of equipment and facilities and on the level of the sampling design. In terms of assurance activities, such as setting up a sampling plan, only a basic level was obtained for the validation and verification of their Food Safety Management system. This case study illustrates that the combination of data from the questionnaire together with data of the sampling result in an overview on the performance of the current Food Safety Management system and that major non-compliances and possibilities for improvement in the system can be defined.
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Exploring the influence of context on Food Safety Management: Case studies of leafy greens production in Europe
Food Policy, 2015Co-Authors: Klementina Kirezieva, Liesbeth Jacxsens, Mieke Uyttendaele, Geoffrey Hagelaar, Martinus A.j.s. Van Boekel, Pieternel A. LuningAbstract:Fresh produce companies operate their Food Safety Management systems (FSMS) in a complex context. On the one hand, during setting and operating their FSMS activities, companies need to consider the riskiness of the ‘FSMS context’ of the company, including the risk of product and production, and the limitations and opportunities of the organisational and chain characteristics. On the other hand, companies with their narrow ‘FSMS context’ and actual FSMS, can be influenced by the ‘broad context’ in a country and sector.
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Microbiological performance of a Food Safety Management system in a Food service operation.
Journal of Food Protection, 2012Co-Authors: Evy Lahou, Liesbeth Jacxsens, Jeff Daelman, F. Van Landeghem, Mieke UyttendaeleAbstract:The microbiological performance of a Food Safety Management system in a Food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the Food Safety Management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the Food Safety Management system was effective. High levels of total aero...
Mats Peterz - One of the best experts on this subject based on the ideXlab platform.
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Relevance of microbial finished product testing in Food Safety Management
Food Control, 2016Co-Authors: Marcel H. Zwietering, Maarten Nauta, Liesbeth Jacxsens, Jeanne-marie Membré, Mats PeterzAbstract:Management of microbiological Food Safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the Safety status of a Food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of Safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on Management and control of the hazards in a more pro-active way by implementing an effective Food Safety Management system. For verification activities in a Food Safety Management system, finished product testing may however be useful. For three cases studies; canned Food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data.
Marcel H. Zwietering - One of the best experts on this subject based on the ideXlab platform.
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Microorganisms in Foods 7 : Microbiological Testing in Food Safety Management
2018Co-Authors: Robert L. Buchanan, W. Anderson, L. Anelich, J.-l. Cordier, R. Dewanti-hariyadi, T. Ross, Marcel H. ZwieteringAbstract:The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern Food Safety Management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk Management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling Foodborne illness. Guidelines for establishing effective Management systems for control of specific hazards in Foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes.
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Relevance of microbial finished product testing in Food Safety Management
Food Control, 2016Co-Authors: Marcel H. Zwietering, Maarten Nauta, Liesbeth Jacxsens, Jeanne-marie Membré, Mats PeterzAbstract:Management of microbiological Food Safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the Safety status of a Food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of Safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on Management and control of the hazards in a more pro-active way by implementing an effective Food Safety Management system. For verification activities in a Food Safety Management system, finished product testing may however be useful. For three cases studies; canned Food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data.
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Information systems in Food Safety Management.
International Journal of Food Microbiology, 2006Co-Authors: Tom A. Mcmeekin, József Baranyi, John P. Bowman, Paw Dalgaard, Martyn D. Kirk, Tom Ross, S. Schmid, Marcel H. ZwieteringAbstract:Information systems are concerned with data capture, storage, analysis and retrieval. In the context of Food Safety Management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with information on microorganisms pertinent to the identification of Foodborne pathogens, response of microbial populations to the environment and characteristics of Foods and processing conditions are the cornerstone of Food Safety Management systems. Such databases find application in: ○ Identifying pathogens in Food at the genus or species level using applied systematics in automated ways. ○ Identifying pathogens below the species level by molecular subtyping, an approach successfully applied in epidemiological investigations of Foodborne disease and the basis for national surveillance programs. ○ Predictive modelling software, such as the Pathogen Modeling Program and Growth Predictor (that took over the main functions of Food Micromodel) the raw data of which were combined as the genesis of an international web based searchable database (ComBase). ○ Expert systems combining databases on microbial characteristics, Food composition and processing information with the resulting “pattern match” indicating problems that may arise from changes in product formulation or processing conditions. ○ Computer software packages to aid the practical application of HACCP and risk assessment and decision trees to bring logical sequences to establishing and modifying Food Safety Management practices. In addition there are many other uses of information systems that benefit Food Safety more globally, including: ○ Rapid dissemination of information on Foodborne disease outbreaks via websites or list servers carrying commentary from many sources, including the press and interest groups, on the reasons for and consequences of Foodborne disease incidents. ○ Active surveillance networks allowing rapid dissemination of molecular subtyping information between public health agencies to detect Foodborne outbreaks and limit the spread of human disease. ○ Traceability of individual animals or crops from (or before) conception or germination to the consumer as an integral part of Food supply chain Management. ○ Provision of high quality, online educational packages to Food industry personnel otherwise precluded from access to such courses.
Pieternel A. Luning - One of the best experts on this subject based on the ideXlab platform.
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The Evolution and Cultural Framing of Food Safety Management Systems—Where From and Where Next?
Comprehensive Reviews in Food Science and Food Safety, 2019Co-Authors: Louise Manning, Pieternel A. Luning, Carol A. WallaceAbstract:The aim of this paper is to review the development of Food Safety Management systems (FSMS) from their origins in the 1950s to the present. The Food Safety challenges in modern Food supply systems are explored and it is argued that there is the need for a more holistic thinking approach to Food Safety Management. The narrative review highlights that whilst the transactional elements of how FSMS are developed, validated, implemented, monitored and verified remains largely unchanged, how organizational culture frames the operation and efficacy of FSMS is becoming more important. The evolution of a wider academic and industry understanding of both the influence of Food Safety culture (FS-culture) and also how such culture frames and enables, or conversely restricts the efficacy of the FSMS is crucial for consumer wellbeing. Potential research gaps worthy of further study are identified as well as recommendations given for the application of the research findings within the Food industry.
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Status of Food Safety Management activities in fresh produce companies in the European Union and beyond
Acta Horticulturae, 2015Co-Authors: Klementina Kirezieva, Liesbeth Jacxsens, Pieternel A. Luning, Mieke UyttendaeleAbstract:An increase in Food Safety incidences linked to fresh produce has been reported in recent years. Imports from the transitional economies have often been blamed for these incidences. However, limited information is available about the status of Food Safety Management activities in companies in these countries and similar companies in the industrialised countries. In this study, the Food Safety Management activities of 118 primary producers located in the EU and non-EU countries is explored. Data was collected using a diagnostic instrument to assess the status of Food Safety Management activities (low, basic, average, advanced), their output (poor, moderate, good), and the riskiness of the context factors (low, moderate, high). Results demonstrated that stringent private standards and a supportive supply chain led to more advanced Food Safety activities in export oriented companies. However, companies in the local market still struggle with implementing even basic activities. Furthermore, many SMEs in both industrialised and developing countries face challenges with tailoring Food Safety requirements to their specific organisation.
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Exploring the influence of context on Food Safety Management: Case studies of leafy greens production in Europe
Food Policy, 2015Co-Authors: Klementina Kirezieva, Liesbeth Jacxsens, Mieke Uyttendaele, Geoffrey Hagelaar, Martinus A.j.s. Van Boekel, Pieternel A. LuningAbstract:Fresh produce companies operate their Food Safety Management systems (FSMS) in a complex context. On the one hand, during setting and operating their FSMS activities, companies need to consider the riskiness of the ‘FSMS context’ of the company, including the risk of product and production, and the limitations and opportunities of the organisational and chain characteristics. On the other hand, companies with their narrow ‘FSMS context’ and actual FSMS, can be influenced by the ‘broad context’ in a country and sector.
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Current performance of Food Safety Management systems of dairy processing companies in Tanzania
International Journal of Dairy Technology, 2014Co-Authors: Jamal B. Kussaga, Pieternel A. Luning, B. Tiisekwa, Liesbeth JacxsensAbstract:A Food Safety Management system (FSMS)-diagnostic instrument was applied in 22 dairy processing companies to analyse the set-up and operation of core control and assurance activities in view of the risk characteristics of the systems' context. Three clusters of companies were identified differing in levels of set-up and operation of this FSMS and system outputs, but all operated in a similar moderate-risk context. Microbiological assessment of products, environmental and hand samples indicated a poor to moderate Food Safety level. A two stage intervention approach has been proposed to enable commitment and sustainable improvement for the longer term.
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Food Safety Management system performance in the lamb chain
Food Control, 2012Co-Authors: Sandra M. Osés, Liesbeth Jacxsens, Pieternel A. Luning, Sofia Santillana, Isabelle Jaime, Jordi RoviraAbstract:This study describes a performance measurement of implemented Food Safety Management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the actors along the lamb chain achieved a moderate risky contextual situation, operating in a basic-average FSMS, which was not enough to obtain a good Food Safety output. Different suggestions are advised for each actor along the lamb chain for improvements towards higher FSMS activity levels or lower risk levels in context characteristics. The combined assessment is a useful tool to identify the possible causes of poor Food Safety performance in the lamb chain using few sampling locations, saving time and money.