As demand for food and farmland is increasing in Hanoi, the transition from an agricultural-based economy to an industrial one puts the livelihoods of urban farmers at risk. The urbanization displaces people and alter livelihoods of many urban poor in the peri-urban areas of Hanoi. This study uses the Sustainable Livelihood Approach in discussing the variety of chocks stakeholders associated with production, trading and consuming of vegetables, are exposed to. The findings provide a holistic perspective to the opportunities and constraints which urban agriculture is facing in modern day Hanoi. An outlining of urban agricultural production patterns according to the Von Thünen Model recognizing a slight alteration in which urban expansion hinders the production. Urban dwellers in peri-urban areas between a 5-15-kilometer radius from the city center are most vulnerable for land seizures and compensation rates are incused by corruption. Although there is potential for urban agriculture as demand for vegetables are high, the modernization of the country will continue to limit cultivation in the urban districts of Hanoi. Additionally, supermarkets with certified safe produced vegetables are currently in conflict with culturally embedded shopping practices. As public officials turn to the supermarketization to provide food safety, the rural-urban migration has shaped vegetable shopping differently.

Magister Scientiae - MSc / In South Africa there is a need within the milling industry for controlling food safety especially due to customer's demands and government's regulations. The best way to ensure food safety is with the implementation of a HACCP based food safety system. Therefore, the principal aim of this study was to develop a generic HACCP model for the flour milling industry. Afterwards this generic model can then be adapted for each specific mill and its needs. / South Africa

Magister Public Health - MPH / This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables. / South Africa

This is a case study dissertation to research the socio-political conflict surrounding Gilles Eric Séralini’s et al (2012) research on the toxicity of Monsanto’s NK603 line of corn and the herbicide Roundup. The study analyzes this conflict as a system of interconnected and often conflicting interests, assumptions and ideologies about how knowledge is created and transformed from the research stage to the policy implementation stage. The goal of this study is to: 1.) analyze critical surface level and underlying factors that contribute to the conflict; 2.) analyze systemic processes between national and international researchers, private interests and government policymakers in developing and implementing research protocols, policies and regulations pertaining (but not limited) to Monsanto’s NK603 corn and Roundup; 3.) identify potential patterns of knowledge transformation from the research stage to policy implementation. The theoretical approach used in this study considers social construction, critical theory and Kuhn’s theory of scientific revolution. In utilizing case study methodology, this study incorporates internal analysis of Séralini’s case with a basic comparative analysis of DDT and lead policy processes and knowledge transformation, using mainly secondary data sources supplemented with primary interview material from two select researchers using purposive sampling. By conducting this research, it is hoped that this study reveals a better understanding of the complex interconnected systems that help create and transform food safety policies and the science that supports and/or transforms them.

The theoretical part of the diploma work contains key principles of food safety. It includes the chapter about RASFF system and nanotechnology in food safety. Next part is about chosen food safety systems HACCP, IFS and BRC. In the practical part there is the analysis of the food safety system in the retail chain and the proposal for the more efficient one.

The aim of this thesis is to define the concepts of food quality and brand quality. The thesis provides an overview of the current status of the most important and famous quality brands in the food market in the Czech Republic. The thesis maps about the quality of food and the perception of quality brands for food among czech consumers via a questionnaire. Write recommendation for consumers and producers. Results showed that the most important factor when choosing food is flavor. The most famous brand of quality is Klasa. The results showed low consumer awareness of quality brands.

Food-borne illness is a significant burden both with regard to public health and financially. Efforts to reduce the level of food-borne illness continue to concentrate on the full food supply chain with particular regard given to Campylobacter, the most commonly reported zoonosis and the greatest burden to public health. The focus of this research is domestic food safety practises, where there is no regulation. Food safety is reliant on people’s knowledge or awareness, their ability to adopt safe food handling practises and for the correct behaviours to achieve this, to be routine. The elicitation of awareness and perceptions with regard to food safety are problematic due to the complexities of human nature, including the presence of several forms of bias, such as social desirability bias and optimistic bias. The research was designed in order to try to minimise such biases, whilst further understanding influences on food safety preparation behaviour. Food safety preparation behaviours and kitchen hygiene were investigated between people who had campylobacteriosis in comparison to people who had not had food poisoning. Whilst no difference was noted in the kitchen hygiene between the two groups, significant differences were noted in self-reported food preparation behaviours. Optimistic bias was exhibited by both groups but when tested again after six months had elapsed, the group who had not had food poisoning increased their optimism, introducing a significant difference in optimistic bias between the two groups. Awareness of a number of unsafe food behaviours was explored for individuals and groups of people using a method developed as part of the research. This method of hazard awareness uses video as a stimulus, creating an interactive survey, combined with attitudinal and demographic data. Changes were made to perceptions of knowledge and risk following the hazard perception challenge, with the number of hazards missed, influencing this movement in perception. The risk perception of unsafe food handling behaviours was examined using a novel technique Best-Worst Scaling, in order to identify relative risks. This technique, in conjunction with latent class modelling, demonstrated a difference in perceptions between food safety experts and members of the general public. However, these differences are nuanced and demonstrate that heterogeneity exists both within and across the groups. Taken together, these findings have extended the research on domestic food safety behaviour and risk perceptions. It has done so by developing and testing novel methods to elicit relative risk perceptions and hazard perception with regard to food safety behaviours. The results provide valuable evidence for stakeholders particularly with regard to the novel methods used in identifying the heterogeneity and influences of food safety behaviour between groups of people. It also provides important tools for stakeholders, risk managers and communicators to use in future research, communication and education.

Orientador: Antonio Marcio Buainain / Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Economia / Made available in DSpace on 2018-08-14T11:56:17Z (GMT). No. of bitstreams: 1 Vieira_AdrianaCarvalhoPinto_D.pdf: 2358867 bytes, checksum: 95a86b11c19e05b7e53c5700e2c49bc2 (MD5) Previous issue date: 2009 / Resumo: A valorização dos atributos de qualidade e de responsabilidade social vem crescendo significativamente no mercado mundial de alimentos. Percebe-se que as estratégias competitivas dos grandes grupos do setor agroalimentar procuram conquistar a confiança do consumidor no que tange à qualidade, à procedência e à sanidade dos alimentos na produção final. O problema da presente tese tem por análise questionar de que forma a complexidade institucional do ambiente econômico, notadamente no Brasil, influencia na dinâmica dos processos de segurança alimentar. Com a industrialização progressiva e a liberalização dos mercados, ocorreram diversas mudanças no setor alimentício, tanto na produção quanto na comercialização. Uma das principais transformações foi justamente o aumento da preocupação social relativa à questão da segurança alimentar. A alteração do ambiente institucional propiciou uma maior difusão do conhecimento sobre a segurança dos alimentos como resultado de processo complexo, que perpassa toda a cadeia produtiva, atitudes dos consumidores e da sociedade em geral, o que implicou em novas formas organizacionais das indústrias de alimentos (latu sensu) e dos países envolvidos. O aparato de regulação pública e privada tem crescido e se desenvolvido nos vários mercados. A importância da avaliação da conformidade, a identificação de origem e a rastreabilidade de processos produtivos adotados são exemplos deste tipo de controle e regulamento. A complexidade institucional (governo, setor privado e o terceiro setor), que visa assegurar a qualidade sanitária da oferta de alimentos, ainda que possa ser necessária, impôs custos de transação ex-ante elevados, - talvez exagerados - diante de uma percepção de risco ditada tanto por eventos e constatações de base científica como por propagação de "crenças" que, embora legítima socialmente, carecem de fundamentações objetivas. O mercado mundial de alimentos tem valorizado atributos de qualidade e responsabilidade social e cada vez mais as estratégias competitivas dos grupos do setor agroalimentar passa pela conquista da confiança do consumidor quanto à qualidade, procedência e sanidade dos alimentos. Ao mesmo tempo, tem crescido e se desenvolvido o aparato de regulação público e privado, formais e informais, de avaliação da conformidade, identificação de origem e a rastreabilidade de processos produtivos adotados. A institucionalidade necessária para assegurar a oferta de alimentos seguros pelo governo, setor privado e terceiro setor, cada um movido por racionalidade própria em um contexto de mercados, é caracterizada/sofre pela forte imperfeição informacional. O presente estudo tem por objetivo analisar como as instituições tem se adaptado às mudanças e às necessidades de segurança dos alimentos no Brasil, dentro de um contexto de informação imperfeita e comportamento do consumidor no setor alimentício. Entretanto, no Brasil ainda há uma descoordenação entre as instituições que fiscalizam a qualidade dos alimentos, mesmo o país adotando um marco regulatório comum ao adotado em nível internacional, principalmente pelo fato do Brasil ser membro do Codex Alimentarius. / Abstract: The importance of quality and social responsibility have been increasing meaningfully in the world food market. It has been observed that the competitive strategies of the big groups in agro food sector are seeking to boost consumer confidence related to quality, origin and sanitary conditions of food in final production. This thesis questions the way the institutional complexity of economic environment, as seen in Brazil, induces the dynamics of the food safety process. Due to progressive industrialization and market liberalization, varied changes in the food sector occurred, either in production or commercialization. One of the biggest changes was the rise of social concern regarding to the food safety issue. The change of the institutional environment provided a larger propagation of knowledge about food safety as a result of a complex process, which passes over the entire productive chain, general attitude of consumers and society, which implied a reorganization of the food industry and the countries involved (latu sensu). Public and private systems of regulation have been grown and developed in several markets. The importance of compliance evaluation, origin identification and tracking of productive processes adopted are examples of this kind of control and regulation. Institutional complexity (government, private and non-profit sector, which aims to ensure the safety quality of food supplies, even if necessary, demanded high ex-ante transaction costs (perhaps excessive ones) against a perception of risk dictated as much by events and scientific verification as by the spread of "beliefs" without objective substantiation, though they may be socially legitimate. The world food market has placed importance on quality and social responsibility, while competitive strategies of the agro-food sector groups have increasingly been conquering consumer trust regarding quality, origin and sanitary conditions of food. At the same time, the systems of private and public regulation, both formal and informal, have developed and grown, in relation to compliance evaluation, origin identification and traceability of adopted productive processes. The needed institutionalism to assure a safe food supply by government, private and non-profit sector, which are driven by their own market rationality, have to cope with strong information asymmetry. The current study aims to analyze how the institutions have been adapting themselves to changes and food security requirements in Brazil, within a context of information asymmetry and food sector consumer behavior. However, there is still an incongruence in Brazil amongst institutions which supervise food quality, using, even, a common international regulatory guide, chiefly for being a member country of the Codex Alimentarius. / Doutorado / Desenvolvimento Economico, Espaço e Meio Ambiente / Doutor em Desenvolvimento Economico

Orientador: Flavio Luis Schmidt / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-14T15:45:20Z (GMT). No. of bitstreams: 1 Quast_Ernesto_M.pdf: 1820232 bytes, checksum: 30904cbd0aa1ec3f045d21ff606867b5 (MD5) Previous issue date: 2009 / Resumo: A garantia da segurança microbiológica de alimentos prontos para o consumo é essencial para a sua comercialização. Alimentos sensíveis ao calor, como o palmito, podem ser conservados com tratamentos térmicos brandos, adição de conservantes químicos, diminuição do pH ou por métodos combinados. Aliando-se a pasteurização com a acidificação adequada é possível impedir a germinação de Clostridium botulinum. A difusão de ácido até o interior do tecido vegetal deve ocorrer durante um intervalo de tempo que não seja suficiente para permitir a germinação de esporos, multiplicação das células e conseqüente formação de toxina botulínica. A cinética de acidificação dos diferentes tecidos que compõe o tolete de palmito foi estudada, observando-se uma diferença significativa do tempo necessário para o abaixamento do pH dos mesmos. O tempo para a acidificação de toletes de com diferentes comprimentos também foi avaliado, sendo observado o desenvolvimento de esporos de C. sporogenes (PA3679) em toletes de palmito pupunha com comprimento maior que 3 cm, com pH de equilíbrio de 4,41, indicando a possibilidade da formação de toxina botulínica em toletes com tamanho comercial em pH de equilíbrio = 4,5 desde que exista a presença de esporos de C. botulinum no seu interior. O palmito não é um meio rico para o desenvolvimento de esporos de PA3679, fato observado pela não germinação destes esporos em suspensão de palmito triturado e misturado, com pH < 5,2. Isto mostra que o pH no interior do tolete deve atingir pH < 5,2 para impedir o desenvolvimento de esporos microbianos / Abstract: Ready to eat food must have their food safety guaranteed. Heat sensible food, such as heart of palm, can be preserved using mild heat treatment, chemical preservatives addition and acidification or combined methods. Germination of Clostridium botulinum can be inhibited by combining mild heat treatment and lowering of pH. The diffusion of the acid to the interior of the vegetable tissue must be fast enough not to permit spores germination, multiplication of the vegetative cells and consequent botulinum toxin formation. Study of the acidification of heart of palm showed a significant difference between the tissues regarding to the time necessary for lowering the pH. Hearts of palm Bactris gasipaes were evaluated and were observed the growth of C. sporogenes (PA3679) spores in stems with length larger than 3 cm in equilibrium pH of 4.41, indicating the possibility of botulism toxin formation in commercial heart of palm preserves with pH = 4.5 if spores of C. botulinum are present in the vegetable tissue. Heart of palm is not rich growing medium as observed that spores of PA3679 did not grow in suspension of triturated heart or palm with pH < 5.2. This fact shows that pH in the interior of heart of palm should reach pH < 5.2 to inhibit bacteria spores development / Mestrado / Mestre em Tecnologia de Alimentos

O queijo Minas artesanal, produzido a partir de leite cru, oferece riscos à saúde do consumidor quando não são adotados procedimentos que garantem a segurança do alimento na sua cadeia de produção. O objetivo do presente trabalho foi avaliar aspectos culturais e higiênico-sanitários envolvidos na produção do queijo Minas artesanal produzido na região da Serra da Canastra, a fim de verificar a compatibilidade entre conceitos técnico-científicos e valores culturais na fabricação desse alimento. A avaliação do cumprimento das Boas Práticas de Fabricação foi realizada em dezoito estabelecimentos produtores de queijo Canastra, avaliados por meio de Lista de Verificação elaborada com base nos atos normativos vigentes no momento do estudo. A fim de complementar os resultados obtidos, amostras de queijos recém-fabricados foram coletadas em dezessete estabelecimentos, sendo realizadas análises para contagem de Coliformes a 35 ºC e Escherichia coli. A avaliação dos aspectos culturais envolvidos na produção foi realizada a partir de entrevista semi-estruturada com os produtores. A porcentagem de adequação aos atos normativos vigentes, referentes à produção de queijo Minas artesanal, variou de 29,3 a 83,0% entre as dezoito propriedades, sendo que 66,7% das unidades de produção se enquadraram na faixa de 0-50%. Os módulos da Lista de Verificação nos quais foram observados maiores índices de não conformidades foram: Controle Sanitário do Rebanho, Obtenção da matéria-prima, Higiene do estabelecimento e Higiene pessoal, indicando falta de conhecimento no que diz respeito às Boas Práticas de Fabricação. Detectou-se a presença de Coliformes a 35 ºC e E. coli em 94,1% e 82,3% das amostras, respectivamente, indicando falhas higiênico-sanitárias durante o processo. A tradição ligada ao queijo Canastra, apesar de se manter viva, corre riscos de desaparecimento, pois a maior parte dos filhos dos produtores não se interessa pela continuação da atividade. Além disso, a maturação, etapa que faz parte do saber-fazer tradicional, não é respeitada por 100% dos produtores, por motivos de interesse econômico e falta de conhecimento do consumidor. Em 72,2% das unidades produtoras, o queijo branco, não maturado, era o produto mais vendido. Observou-se que 94,4% dos estabelecimentos vendiam o produto para um intermediário, que determinava o valor do quilograma, impossibilitando a estipulação de preços mais rentáveis por parte do produtor. Ainda, o queijo representava o sustento de 94,4% das famílias entrevistadas. Concluiu-se que algumas exigências dos atos normativos vigentes não são compatíveis com a realidade dos produtores, além de trabalhos científicos relacionados ao tema não serem claros quanto aos parâmetros de segurança do processo. Para que os aspectos culturais e higiênico-sanitários sejam compatíveis na produção do queijo Canastra, torna-se necessária a integração entre o poder público, a ciência e os saberes e realidade locais. Os resultados obtidos servirão como incentivo e subsídio para a implementação de programas que visem à educação de todos os envolvidos na cadeia de produção desse alimento e a definição de alguns parâmetros do processo, para a garantia de um produto seguro, competitivo e valorizado por suas características tradicionais. / The artisanal Minas cheese, produced from raw milk, may present risks for human health when the procedures that guarantee food safety are not adopted along the food chain. The objective of this study was to analyze cultural and hygienic-sanitary aspects involved in the production process of an artisanal Minas cheese produced at Serra da Canastra region, in order to check if the technical-scientific and cultural values of its production can be matched. The evaluation of Good Manufacturing Practices (GMP) was executed in eighteen establishments and performed by means of a Check-List based on the current normative acts. Aiming at complementing this evaluation, cheese samples which were recent-manufactured were collected in 17 establishments. Coliforms (35 ºC) and Escherichia coli were evaluated. The cultural aspects were analyzed with semi-structured interviews. The establishments\' adequacy levels to the procedures varied from 29.3 to 83.0%. The majority (66.7%) ranged from 0 to 50%. The modules of the Check-List in which there was a higher rate of unconformities were: Sanitary control of the herd, Obtaining the raw material, Hygiene of the establishment and Personal hygiene, indicating lack of knowledge regarding GMP. Coliforms (35 ºC) and E. coli were detected in 94.1 and 82.3% of the samples, respectively, indicating failures during the process. The Canastra cheese tradition, despite its presence, is in danger of disappearing, since most of the descendants are not interested in continuing the activity. Furthermore, the ripeness, an essential aspect of the traditional know-how, cannot be considered a respected procedure in 100% of the cases, for economic reasons and consumers\' ignorance. In 72.2% of the establishments, the raw cheese was the best selling product. It was noticed that 94.4% sold the cheese for the middleman, who determined the price of the kilogram, preventing the stipulation of better prices by the producer. Moreover, cheese manufacturing was the main income activity for 94.4% of the families that were interviewed. We concluded that some normative acts requirements are not compatible with the reality of the producers, besides, scientific studies related are not clear about the parameters of food safety. Therefore, public power, science and local know-how are necessary to conciliate the cultural and hygienic-sanitary aspects of this artisanal cheese. The results of this research may be an incentive and may support the deployment of programs focused on educating the personnel involved in the food chain and determining the process parameters, in order to guarantee a safe and competitive food, aside from being valorized for its traditional characteristics.