Define-se supermercado como o local onde se pratica comércio varejista de mercadorias em geral, predominantemente de produtos alimentícios, em uma área de venda de 300 a 5000 m2. Embora responda hoje por cerca de 85,0% das vendas de alimentos no Brasil, esse setor permanece ainda muito pouco estudado, particularmente em relação aos aspectos sanitários. Em Ribeirão Preto, os supermercados representam o principal local de venda de alimentos para todas as classes sociais, ao mesmo tempo que vêm sendo causa de número crescente do total de reclamações feitas à Divisão de Vigilância Sanitária (Visa) do município. Esta investigação teve o objetivo de: avaliar as condições higiênico-sanitárias e físico-estruturais dos supermercados e hipermercados (área de venda acima de 5000 m2) de Ribeirão Preto, com vistas a classificá-los segundo essas condições; avaliar o cumprimento da legislação vigente; detectar áreas/condições de risco à saúde pública; recomendar medidas corretivas. O trabalho foi conduzido durante as inspeções de rotina da Visa, utilizando-se a Ficha de Inspeção de Estabelecimentos da Área de Alimentos (FIEAA) adotada no Estado de São Paulo, a qual padroniza os procedimentos de inspeção e divide os itens que serão inspecionados em cinco grandes blocos. Foram incluídos todos os 56 supermercados e os 2 hipermercados da cidade. Os percentuais de adequação para cada bloco foram: 32,2% para o bloco 1, correspondente à situação e às condições da edificação; 27,1% para o bloco 2, correspondente aos equipamentos e aos utensílios; 68,1% para o bloco 3, correspondente ao pessoal de produção, manipulação e venda; 35,9% para o bloco 4, correspondente às matérias-primas e aos produtos expostos à venda; 42,3% para o bloco 5, correspondente ao fluxo de produção/manipulação/venda e ao controle de qualidade. Assim, apenas o bloco 3 foi classificado como regular, ficando todos os demais como deficientes. Na classificação final dos estabelecimentos, 46 (79,3%) foram classificados como deficientes, 11 (19,0%) como regulares, e apenas 1 (1,7%), como bom. Apesar de se reconhecer a existência de algumas inadequações nos pontos de corte padronizados para a classificação dos itens estudados, concluiu-se que a situação exige intervenção rigorosa das autoridades sanitárias, para se fazer cumprir a legislação vigente. Recomenda-se a adoção de algumas adaptações à legislação, entre as quais a obrigatoriedade de inclusão, no corpo de funcionários dos supermercados, de profissional capacitado na área de alimentos, bem como a mudança dos critérios de classificação dos estabelecimentos, visando a uma maior racionalidade na programação de inspeções rotineiras da Visa. / The definition of supermarket is that of a place where retail market of general merchandise, mainly food products, is practiced in a sales area beteween 300m2 and 5000m2. Though it currently represents about 85% of food sales in Brazil, this sector still remains understudied, especially when it comes to its sanitary aspects. In Ribeirão Preto the supermarkets represent the main sales area of food for all social classes, at the same time that it has been the subject of an increasing number of complaints that have arrived at the City Division of Sanitary Surveillance (DSS). This investigation aimed to evaluate the sanitary, hygiene, physical and structural aspects of the supermarkets and hypermarkets (sales area over 5000m2) of Ribeirão Preto, to classify them according to these conditions, to evaluate the applicability of the legislation, to detect areas/conditions of public health risks and to recommend correction measures. The work was conducted during DSS´s routine inspections, using the guidelines for inspection of the food enterprises adopted in the state of São Paulo, which divides the subjects to be inspected in five big blocks. All of the city 56 supermarkets and 2 hipermarkets were included. The percentage of adequacy for each block were 32.2% for block a, corresponding to the situation and conditions of the edification, 27.1% for block b, corresponding to equipments and utensils, 68.1% for block c, corresponding to the production, manipulation and sales staff, 35.9% for block d, corresponding to the raw materials and products displayed for sales; 42.3% for block e, corresponding to the flow of production/manipulation/sales and quality control. Only block c was classified as regular, being the others considered as insufficient. In the final classification of the supermarkets, 46(79.3%) of them were considered insufficient, 11(19.0%) regular and only 1(1.7%) good. Although some inadequacies in the cutoff criteria for classifying the supermarkets are recognized, it becomes clear that the situation demands a rigid intervention of the sanitary authority in order to apply the existing legislation. Based upon the findings of this investigation, some recommendations can be done. Among them is the inclusion in the supermarket staff of an employee skilled in the food field, as well as a change in the criteria used for the classification of the supermarkets, aiming a higher rationality in the DSS programming of routine inspections.

The aim of this study was to examine whether Gram-positive cocci isolated from processed poultry in Western Australia provided a potential risk for the transfer of antimicrobial-resistant organisms to humans via commercially prepared ready-to-eat chicken. Research in this study was conducted in three phases: the characterisation of Gram-positive cocci isolated from poultry, an assessment of the isolates' thermal tolerance and the development of a Hazard Analysis Critical Control Points (HACCP) based food-safety program. In the first phase of the study, three specific objectives were investigated. The first determined the presence of Gram-positive cocci on poultry and on processing equipment from poultry-processing plants. The findings confirm the presence of staphylococci and enterococci on incoming live and slaughtered birds and processed carcasses. The data also indicate that carcasses probably become cross-contaminated during processing, when these bacteria are present on the incoming live birds and equipment. The second objective was to characterise staphylococcal isolates by antimicrobial susceptibility testing, and chromosomal and plasmid DNA analysis. The susceptibility of isolates to antimicrobial agents was tested by the disk diffusion method according to the NCCLS (National Committee for Clinical Laboratory Standards) guidelines. Isolates were typed by contour-clamped homogeneous electric field (CHEF) gel electrophoresis of SmaI digested chromosomal DNA, and plasmids were isolated by the cetyltrimethylammonium bromide (CTAB) method. Approximately 37% of Staphylococcus aureus and 16% of coagulase-negative staphylococcal (CNS) isolates were resistant to six or more of the antimicrobial agents tested. Many isolates exhibited resistance to antibiotics that are commonly used in human medicine and registered for veterinary use in Australia. / Among the S. aureus isolates there were twenty-four epidemiologically unrelated SmaI CHEF groups. All staphylococcal isolates, except three CNS, were found to harbour from one to seven plasmids. Some staphylococcal isolates with epidemiologically related CHEF patterns had similar plasmid profiles and resistance patterns. The third objective was to determine the antimicrobial susceptibility of enterococci isolates to the glycopeptide antibiotics. The isolation of two vancomycin-resistant E. faecalis isolates is the first report of VRE outside the health-care setting in Western Australia. Additionally the detection of the vanA gene in an E. gallinarum isolate, a motile enterococcus, has potentially important implications for infection control practices in hospitals. In the second phase of the study, three specific objectives were established to investigate the practical implications of these findings for the chicken industry. The first objective of this phase of the study was to determine the thermal tolerance (D and Z-values) of antimicrobial-resistant, Gram-positive cocci in ground chicken meat. The results indicate that these isolates do not exhibit enhanced thermal-resistance characteristics compared to antimicrobial-susceptible bacteria. The second objective established the internal time-temperature profiles for cooking commercially prepared chicken and estimated the process lethality (F-values). / From three cooking trials, it was confirmed that the internal temperature of at least 70°C was achieved for at least thirty-eight minutes. The third objective of this phase assessed the effectiveness of the thermal process in reducing the risk of the transfer of antimicrobial-resistant cocci via the food chain. The data confirm that the lethal effect (F-values) of the thermal process destroyed these antimicrobial-resistant cocci in commercially prepared ready-to-eat chicken. In the third phase of the study, the data obtained in the earlier parts of the study was incorporated into a model food-safety program for a fast-food chicken chain. The model was based upon the internationally accepted HACCP system, adopted by the Codex Alimentarius Commission. Mindful that the thermal-process step represents only one critical control point in the safe preparation of chicken, this preventative approach ensures that all hazards are controlled at every other step of the process. The data suggest that antimicrobial-resistant, Gram-positive cocci will be present on some ready-to-cook poultry meat processed in Western Australia. This creates opportunities for the potential spread of resistant strains or resistance genes to humans via the food chain. The information from this study will be useful in providing background data and direction for future planning in preventing antimicrobial-resistant bacteria from poultry meat being transmitted through the food chain. The full implementation of the HACCP program would offer substantial benefits and protection to consumers.

The replacement of the Meat Act 1981 by the Animal Products Act 1999 opened a new era for food safety management in New Zealand. Administering food legislation is now the sole responsibility of the New Zealand Food Safety Authority instead of being shared between the Ministry of Agriculture and Forestry and the Ministry of Health as previously. At the core of the legislative change is the requirement for Risk Management Programmes (RMP). Every single animal primary processing business is required to have an RMP for each type of product. An RMP is required to embrace the principles of Hazard Analysis and Critical Control Point (HACCP). While there have been some studies considering the implementation of HACCP in food businesses worldwide, there has not been any study focusing on HACCP adoption in New Zealand. The mandating of RMP has also made the implementation process more complex. On the other hand, it also brings new experience in terms of food safety management. This thesis examines the implementation process of HACCP/RMP in New Zealand. It also explores the interaction between food safety management and international competitiveness through an economic analysis of the impacts of the program on a New Zealand food processing industry. The meat industry was chosen as a case study as it is one of the first industries that had to comply with the first deadline of the implementation (July 2003). Also, being a significant export-oriented industry of New Zealand, the meat industry provides an ideal case for the purpose of this study. The thesis consists of four parts. Part I presents an introduction to the study including a review of international and national food safety issues, the relationship between food safety and trade and international competitiveness, and the HACCP economic literature. This background helps to shape the research objectives and methodology as described in Chapter 3. Chapter 4 discusses the design of the survey to collect plant experience regarding the implementation of HACCP/RMP in New Zealand. Part II analyses the experiences within the New Zealand meat industry regarding the implementation of HACCP/RMP. It discusses plant motivations to adopt the program and the implementation issues they are facing. Plant observations on the costs and benefits of the implementation are reported. Further, data gathered from the survey are used in a non-parametric analysis of the influences of the plant characteristics on the HACCP/RMP implementation process. The analysis provides implications for HACCP/RMP policy design. Part III presents the modelling techniques to quantify the costs and benefits of HACCP/RMP implementation. In Chapter 8, a quality-adjusted cost function is used to estimate the change in variable cost of production due to HACCP/RMP. It shows that this type of cost can make up a significant proportion of the total implementation cost. In Chapter 9, an export model is employed to analyse the impact of HACCP/RMP on meat industry export performance. The results show that the programme can bring a positive impact on exports. However, the magnitude of the impact depends on the status of existing food safety management before HACCP/RMP implementation. In Chapter 10, the Global Trade Analysis Project (GTAP) model is used to simulate the scenarios where market accesses to significant export destinations are lost when HACCP/RMP is not adopted. The estimated costs of these losses signal the potential benefits of HACCP/RMP. The research results show that HACCP/RMP can deliver a net benefit to the New Zealand meat industry. The thesis concludes with implications for policy design and future research directions. It signifies that the research findings, in addition to reporting an investigation into HACCP/RMP implementation process in New Zealand, provide an important foundation for future research on food safety and international competitiveness.

Bulk food exist in various kind of food, can be purchased by individual needs and quantities required, customer in Taiwan still stick to bulk food and the way sales. Recent year, many problems have revealed the bulk food safety issue. Therefore, Department of Health enacted bulk food labeling regulation in 2009 to clarify what information to be revealed, and has advocating the information to consumer about how to choose bulk food. The government hopes to increase the consumer knowledge and avoid food hazard. We can tell that knowledge must be an important part in decision procedure of food purchasing, but a few of research concern this issue. Hence, in this research product knowledge and other variables are discussed and selected to form research model. This research also discovered the bulk food safety situation unprecedentedly, gives an overview to readers. The goals of this research are find the mediator effect within involvement, perceived quality and repurchase intention and the moderator effect of product knowledge between the relationships of perceived quality and repurchase intention. Samples of 973 collected through questionnaire survey, tested the hypotheses by regression analysis. The result showed the three variables did have partial mediator effect. And the moderator effect was confirmed, product knowledge will weakened the relationship, implied the bulk food safety information advocacy would help to change the customer decision. Based on the result, suggestions are as followed: government should keep on educating consumer to establish proper food decision criteria; bulk food producer and distributor should improve the information reveal and food quality control spontaneously, to win customers¡¦ perceived quality and increase purchase.

The bacterium Listeria monocytogenes can cause the disease listeriosis in both humans and animals. For the epidemiological investigation of listeriosis detection and characterisation of the organism are important steps. Paper I. There are few reports on the incidence of L. monocytogenes in clinical samples from humans in India. Therefore, we investigated 144 samples from immunocompromised patients. L. monocytogenes was isolated from two placental bits from women with poor obstetric history, one patient with renal failure and three other patients. Five isolates were positive for the virulence genes hlyA, actA and iap. The sixth isolate was positive for hlyA and actA genes. Paper II. Characterisation of 601 human L. monocytogenes isolates causing invasive listeriosis during the period 1986 to 2007 in Sweden reveals a decrease in serovar 4b strains. Since 1996, serovar 1/2a has become the predominant serovar causing human listeriosis: PFGE analysis revealed two clusters including different serotypes suggesting that we need more studies on genetic relatedness among clinical isolates. Paper III. The incidence of Listeria species in seafood from markets in Goa was studied. One hundred and fifteen raw/fresh seafoods bought at the fish markets were sampled and tested for presence of Listeria spp. L. monocytogenes was detected in 10 samples. L. monocytogenes in raw seafood may pose a health risk in kitchen if contaminating ready-to-eat food. Paper IV. Gravad and cold-smoked salmon are associated with human listeriosis in Sweden. L. monocytogenes was isolated from 11 of 56 products. Serovar 1/2a was predominant, followed by 4b. REA/PFGE typing of the isolates identified five types of L. monocytogenes. One type was identical to a human type, two other were closely related.These findings suggest that gravad and cold-smoked salmon are still possible sources of listeriosis in Sweden. Paper V. Many outbreaks of listeriosis have been related to consumption of dairy-associated products. Therefore, 123 farm bulk milk samples in India and 20 cervico-vaginal samples from dairy cows with reproductive disorders were investigated for L. monocytogenes. L. monocytogenes was isolated from 17.9% of bulk milk samples and from 10% of cervico-vaginal swabs. The virulence gene hlyA was detected in all isolates. These findings represent a public health risk where unpasteurised milk and milk products are largely consumed. Paper VI. Isolates of L. monocytogenes (n=177) from 22 animal species were characterized and compared with human strains isolated between 1986-2006 in Sweden. Although many animals and humans shared pulsovars, they did not appear at the same time or with the same proportion of strains. The pulsovars shared by both animals and humans may indicate that there is an exchange of L. monocytogenes strains between these two groups due to either direct or indirect transmission. / <p>The work is done in cooperation with the School of Hospitality, Culinary Arts &amp; Meal Science, Örebro UniversityVishal Singh Parihar, Örebro University, Department of Restaurant and Culinary Arts, Sörälgsvägen 2, SE-712 60 Grythyttan, Sweden or ICAR Research Complex for Goa, Ela, Old Goa – 403402, Goa, India. Phone 0832-2284678/79; Fa:0832-2285649. E-mail: drvishu@yahoo.co.in</p>

El principal objetivo de esta tesis ha sido evaluar la capacidad de la tecnología de ultra alta presión de homogeneización (UHPH) como alternativa a la pasteurización convencional para garantizar la seguridad y calidad de los alimentos líquidos. Para probar la eficacia de la UHPH y garantizar la seguridad microbiana de los alimentos se inoculó Listeria monocytogenes y/o S. enterica serovar Senftenberg 775W en diferentes alimentos líquidos como son huevo entero líquido, leche y zumo de frutas (naranja y uva). y se trataron a 150, 200 y 250 MPa en el caso del huevo liquido y a 200, 300 y 400 MPa en el de leche y zumos de frutas, realizándose la evaluación de su supervivencia durante el almacenamiento en refrigeración a 4ºC durante 20 días en las muestras de huevo y 12 días en las muestras de leche y zumo de frutas. Los recuentos de células viables y dañadas se realizaron utilizando agar triptona soya enriquecida con extracto de levadura y el mismo medio suplementado con sal. Para evaluar los factores que pudieran afectar a la inactivación bacteriana en la eficacia del tratamiento UHPH, se estudió la influencia de la concentración bacteriana baja (3 log CFU/ml) y alta (7 log CFU/ml) en huevo y leche, así como la influencia del contenido de grasa en leche (0.3, 3.6, 10, y 15% de grasa). Adicionalmente, con la finalidad de explicar algunos de los resultados de supervivencia de los patógenos inoculados en los zumos de frutas se estudió la eficacia a la respuesta de ácido tolerancia (ATR) en la protección de Listeria monocytogenes y S. enterica en fase exponencial o estacionaria en zumo de naranja y uva conservados a 4 y 25ºC. En huevo, el tratamiento a 250 MPa disminuyo los recuentos de Salmonella enteritidis serovar Senftenberg 775W a niveles similares a los obtenidos en la pasteurización térmica, produciéndose una disminución posterior por debajo de los límites de detección durante el almacenamiento 4ºC, aunque se detecto su presencia. En las muestras de leche (0.3 and 3.6%), se observó que 300 y 400 MPa dañaban considerablemente a L. monocytogenes, pero durante el almacenamiento fue capaz de recuperarse y desarrollarse. No obstante, los mayores valores de letalidad se consiguieron en las muestras de leche con un contenido de 15 y 10% de grasa. En las zumos, el tratamiento a 400 MPa inactivó completamente Salmonella enteritidis serovar Senftenberg 775W, este cepa se mostró mas sensible que L. monocytogenes a los tratamientos UHPH aplicados. Sin embargo, al finalizar el periodo de almacenamiento del zumo de uva control y homogenizado no se detectaron recuentos de L. monocytogenes, lo que podría ser atribuido a la presencia de compuestos naturales de la uva con efecto antilisteria. La respuesta de ácido tolerancia se indujo a L. monocytogenes y Salmonella enteritidis serovar Senftenberg 775W para evaluar si se presentaba un efecto protector ante estrés por acidez. Se observó que las células en fase estacionaria mostraban una resistencia natural a pH bajos. Tomando como modelo al zumo de naranja, se evaluó el efecto de la UHPH en la actividad enzimática (pectin metilesterasa) y microbiológica (bacterias aerobias mesófilas, psicotrófas, ácido lácticas y levaduras), en los atributos físicos (turbidez y distribución del tamaño de partícula), en las propiedades bioactivas (contenido de Lacido ascórbico, carotenoides y polifenoles), en la actividad antioxidante y en otros los parámetros generales de calidad (color, pH, °Brix, acidez titulable, azúcares reductores y índice de oscurecimiento no enzimático). Los tratamientos UHPH aplicados consistieron de dos temperaturas de entrada (10 o 20ºC), tres niveles de presión (100, 200 y 300 MPa) y dos tiempos de retención (≤ 0.7 o 30 segundos). Los resultados se compararon con los resultados obtenidos por pasteurización térmica (1 o 2 min a 90 ºC). Los tratamientos de UHPH iguales o superiores a 200 MPa fueron igualmente efectivos que la pasteurización para el control de la actividad enzimática y de las bacterias alterantes del zumo no apreciándose actividad enzimática ni incremento de los recuentos microbianos tras 50 días de almacenamiento a 4ºC. Los zumos tratados por UHPH tuvieron la mejor distribución de tamaño de partícula y los mejores valores de turbidez en comparación con los zumos pasteurizados, obteniendo una mayor reducción de del tamaño de partícula en las muestras tratadas a 300 MPa. La retención de L-acido ascórbico y carotenoides dependió de la presión aplicada y específicamente de la temperatura alcanzada durante el tratamiento. El contenido de flavonoides se incrementó en el zumo con los tratamientos por UHPH, obteniendo el mayor contenido a 200 y 300 MPa. Además, los zumos tratados por UHPH mostraron niveles de capacidad equivalente antioxidante trolox (TEAC) mayores que los de los zumos frescos o pasteurizados. Además, se realizó un estudio sensorial de preferencia y aceptabilidad en zumo homogeneizado en las condiciones consideras de elección (20ºC de temperatura de entrada y 300 MPa) y se evaluó la vida útil a 6ºC y 20ºC por 90 días. En el estudio de aceptabilidad, la muestras tratada por UHPH obtuvieron la menor puntuación en términos de valoración de color con respecto a la muestra pasteurizada. Durante los 90 días de almacenamiento a 6ºC los recuentos de las muestras tratadas por UHPH así como las pasteurizadas se mantuvieron por debajo del límite de detección (1 Log CFU/ml). / The main objective of this thesis has been to evaluate the capacity of the ultra-high pressure homogenization (UHPH) technology as alternative to the conventional pasteurization in ensuring the safety and quality of liquid foods. To test the effectiveness of the technology to guaranty the microbial safety of foods we inoculated strains of Listeria monocytogenes and/or S. enterica serovar Senftenberg 775W into different liquid foods such as whole egg, milk and fruit juices (orange and grape). They were submitted to a single cycle of UHPH treatment at 150, 200 and 250 MPa for liquid whole egg and at 200, 300, and 400 MPa for milk and fruit juices. The effectiveness of the UHPH treatments over low (3 log CFU/ml) and high (7 log CFU/ml) bacteria loads was evaluated in both liquid whole egg and milk. Moreover, the influence of milk fat content (0.3, 3.6, 10, and 15% of fat) in the Listeria monocytogenes inactivation by UHPH treatments was also studied. Samples counts were followed during of storage at 4ºC over 20 days for liquid whole egg and 15 days for milk and fruit juices. Viable and injured bacterial counts were evaluated by means of a differential plating method using tryptone soy agar enriched with yeast extract and the same medium supplemented with salt. Additionally, with the purpose to explain some of the results of the survival of pathogens inoculated in fruit juices, the effectiveness of the response acid tolerance (ATR) on the protection in the exponential or stationary phase of Salmonella Seftenberg and L. monocytogenes inoculated in orange and grapefruit juice during their conservation at 4 °C and 25ºC was studied. In liquid whole egg, UHPH treatments at 250 MPa effectively reduced Salmonella enteritidis serovar Senftenberg 775W to similar levels than reported for thermal pasteurization. Surviving Salmonella counts decreased below the detection limit during the storage of the liquid egg at 4ºC, although Salmonella was immunologically detected during all the storage period. In milk samples which a low fat concentration (0.3 and 3.6 %), pressures of 300 and 400 MPa damaged considerably L. monocytogenes cells but they were able to recover and grow up during the subsequent cold storage. Nevertheless, higher lethality values were achieved in milk with the highest fat content (15 and 10%). In fruit juices, UHPH treatments at 400 MPa inactivated completely Salmonella enteritidis serovar Senftenberg 775W, being this strain more sensitive than L. monocytogenes to the UHPH treatments applied. However, in grape juice L. monocytogenes viable counts were undetectable at the end of storage in both control and pressurized samples, which could be attributed to the presence of natural compounds with antilisterial effect. Acid tolerance response (ATR) was induced in L. monocytogenes and Salmonella enteritidis serovar Senftenberg 775W to assess if it was able to protect cells from a most severe acid stress. Cells in stationary phase, used on the UHPH experiment with juices, showed a natural resistance to low pH values. Taking orange juice as food model, we also evaluated the effect of UHPH treatments on enzymatic activity (pectin methylesterase PME) and microbiological (mesophilic aerobic bacteria, psychrotrophic aerobic bacteria, lactic-acid bacteria and yeast) spoiling activity, as well as on physical attributes (cloud stability and particle size distribution), bioactive properties (L-ascorbic, carotenoid and polyphenol content), antioxidant activity and other general quality parameters (color, pH, °Brix, titratable acidity, reducing sugars and non-enzymatic browning index). In this case the UHPH treatments used consisted in combinations of two inlet temperatures (10 or 20ºC), three pressures (100, 200 or 300 MPa) and two holding times (≤ 0.7 or 30 seconds). Results were compared with two thermal pasteurization treatments (1 or 2 min at 90 ºC). UHPH treatments above 200 MPa were as effective as pasteurization to control both PME activity and spoilage bacteria in orange juice. Neither pectin methyl esterase activity nor microbial counts increased significantly after 50 days of storage at 4ºC. UHPH treated juices showed a better particle size distribution and cloudiness values than the pasteurized juices. In particular, the smallest particles were observed in samples treated at 300 MPa. L-ascorbic acid and carotenoid retention of orange juice depended on the high pressure used and more specifically on the maximum temperature achieved during the UHPH treatment. Content of flavonoids in orange juice increased after the UHPH treatments, achieving the maximum concentration in the samples treated at 200 and 300 MPa. Moreover, UHPH treated juices showed higher levels of trolox equivalent antioxidant capacity (TEAC) values than did fresh and heat-treated samples. Additionally, a preliminary sensorial test of preference and acceptability was made with the orange juice treated at 20ºC of inlet temperature and 300 MPa. Moreover with these samples a shelf-life test was carried out by 90 days at 6ºC and 20ºC. In the consumer acceptability study, the UHPH samples in term of color obtained the lowest score. Microbial counts of both UHPH treated and pasteurized samples kept below of the detection limit (1 Log CFU/ml) during the 90 days of storage at 6ºC.

The aim of this report has been to investigate the use of electricity energy before and after a conversion of foodservice. The ambition was also to highlight the food safety and the retention of nutrients in relation to the conversion. The methods being used were qualitative interviews, case studies, study visits and literature. The equipment and the use of energy was the same in 2008 as in 2011 for hot-holding of the tested component, sauce with ham. The chilled system used more than three times the energy and cost for one portion than one portion in the hot-hold system. The food safety is all about routines and quality programs, of course the chilled system must have more critical control points. Nutrients are often labile when heating, especially water-soluble vitamins. Vitamin C showed losses in each step in both systems. The conclusion is that the combined system is much more energy-demanding than the hot-holding. There are concerns in both systems on food safety and retention of nutrients. Used as here, with only the main component chilled and the rest of the meal prepared where the meal is served, the chilled system seems to give better quality than a hot-holding system from nutrition- perspective. Maybe the greatest gain in food safety and retention would be to have cooking kitchen in most schools.

Ninty three yellowfin tuna, Thunnus albacares, the fork length ranged from 80 to 168 cm were collected from the waters around Seychelles by two longline fishing vessels from April to December in 2006. The muscle and liver samples were analyzed for total mercury (THg) and organic mercury (OHg) concentrations.The concentrations of THg and OHg of the muscle were similar to previous studies. The concentrations of THg and OHg form the muscles and livers were positive-linearly regressed with the fish of Fork Length larger than 113 cm (big fish group), but only THg concentration of muscle was negative- linearly regressed 80- 112 cm (small fish group). Such patterns were first found in yellowfin tuna. It might be related to the ¡§growth rate¡¨ . Only one THg concentration of liver were over the standard set by the European Commission Decision (1 mg / kg THg wet wt.), other samples were in accordance with standard set by the European Commission Decision and the US-FDA food safty standard (1 mg / kg MeHg wet wt.). According to the dietary recommendations set by the Department of Health, Executive Yuan, yellowfin tuna can replace 86% animal protein source per week of people.

Years since the outbreak of the mainland in 2008, melamine incident, public concern and requirement about food safety are increasing. In fact, the industry, government and academia also initiated many research plans and policy measures for the issue. Currently, the government has begun construct food traceability system plaforms layer by layer, including Taiwan agriculture and food traceability system, Taiwan processed food traceability system and food distribution traceability system. However, since the implement costs are considerable and the benefits of food traceability are unknown, to enhance the willingness to implementation food traceability, it must be attractive enough to let the market value widely recognized and accepted. Accordingly, the key factors in promoting food traceability and assessment criteria of each factor would be the issues that the government and the food industry are eager to figure out. Based on literature and traceability current developments, this study sort out the hierarchy factors of implementation of food traceability system, including government policy side, third-party certification unit, traceability information system, production and management side, supply chain collaboration, consumers cognitive, then design the qualitative and quantitative questionnaires by Analytic Hierarchy Process. Interview with nine experts (3 industrial, 3 government unit and 3 academic) and conduct in-depth discussion to reach key factors in the weight and priority of promoting food traceability system in Taiwan. In conclusion, our three major conclusions and recommendations, as follows: 1."Production and management side," "government policy side", "consumer awareness and acceptance" are driving foctors of the development of food traceability. "Supply chain collaboration", "traceability information system" and "third-party certification body" are complementary elements, which still needs proper planning and construction. 2. From the perspective of business, prior assessment of the food traceability will maximum effectiveness. It helpbusiness to improve the internal processes, risk management, in addition to protect consumer health and safety, enhance corporate reputation. 3. The Government should refer to the development of food traceability leading countries develop food safety regulations, orderly planning of food traceability systems. Also promote to food industry, and consumer.

Bulk food exist in various kind of food, can be purchased by individual needs and quantities required, customer in Taiwan still stick to bulk food and the way sales. Recent year, many problems have revealed the bulk food safety issue. Therefore, Department of Health enacted bulk food labeling regulation in 2009 to clarify what information to be revealed, and has advocating the information to consumer about how to choose bulk food. The government hopes to increase the consumer knowledge and avoid food hazard. We can tell that knowledge must be an important part in decision procedure of food purchasing, but a few of research concern this issue. Hence, in this research product knowledge and other variables are discussed and selected to form research model. This research also discovered the bulk food safety situation unprecedentedly, gives an overview to readers. The goals of this research are find the mediator effect within involvement, perceived quality and repurchase intention and the moderator effect of product knowledge between the relationships of perceived quality and repurchase intention. Samples of 973 collected through questionnaire survey, tested the hypotheses by regression analysis. The result showed the three variables did have partial mediator effect. And the moderator effect was confirmed, product knowledge will weakened the relationship, implied the bulk food safety information advocacy would help to change the customer decision. Based on the result, suggestions are as followed: government should keep on educating consumer to establish proper food decision criteria; bulk food producer and distributor should improve the information reveal and food quality control spontaneously, to win customers¡¦ perceived quality and increase purchase.