МІЖНАРОДНИЙ ДОСВІД УПРАВЛІННЯ ЯКІСТЮ ТА БЕЗПЕЧНІСТЮ ХАРЧОВОЇ ПРОДУКЦІЇ

Introduction. People’s satisfaction with food safety and quality is an important component of overall satisfaction with a sanitary-epidemiological situation on a given territory. It is based on consumer criteria of quality and safety, which do not have the same significance. The aim of this study was to assess satisfaction with food quality and safety in population in Russian megacities determined relying on consumer criteria. Materials and methods. The study involved accomplishing a formalized survey, which was conducted in Novosibirsk and Perm among people aged 18 years and older (river sampling, quotas per age, sex and place of residence). Data were collected over the period between October 6, 2024 and November 6, 2024. A specifically designed survey tool was used in the process, which enabled calculating an integral index of satisfaction for each respondent. Results. Several key criteria were named by consumers to detect a product quality for all product groups such as ‘freshness; expiration date has not been reached’ (this criterion is among top five for all product groups suggested for evaluation); ‘pleasant taste’; ‘conforms to State Standards (GOST), quality standards’. Safety criteria determined by consumers included ‘storage under proper conditions’; ‘absence of any strange taste’; ‘expiration date has not been reached’. Significance of these criteria varied depending on consumers’ sex, age, family situation and economic status. The lowest level of consumer satisfaction with product quality, according to the integral index estimation, was identified for soft drinks (21.4 % of consumers were unsatisfied, the index value was ≤0.4) and vegetables (19.7%); the lowest level of satisfaction with food safety was identified for eggs (27.9% of consumers unsatisfied, the index value was ≤0.4), bread and bakery products (26.6%), poultry (23.9%), meat and meat products (23.8%), milk and milk products (22.6%). Satisfaction with food safety is a) lower than satisfaction with quality, b) is different in various socio-demographic groups. Limitations. The research object was represented by people who live in cities with their population exceeding 1 million; a sample was created by using non-random techniques and this resulted in its deviation from a total population per several social and demographic parameters (this deviation was partially compensated for by using the weighting procedure). Conclusion. It is important to consider consumers’ satisfaction with food quality and safety when developing activities aimed at communications with executive regional and local authorities in RF regions as well as with population as regards the existing sanitary-epidemiological situation. Various managerial actions have been recommended depending on how people are distributed per categories of satisfaction, which were created using the results obtained by estimations based on the integral index.

The article examines regulatory legal acts and other documents and literary sources regarding state control of food safety and quality in Great Britain, Germany, France, the USA and Japan. The health of every nation largely depends on the quality and safety of food products. In any country, at the state level, requirements for product safety and quality are regulated and their compliance is ensured. One of the methods of such provision is state control. The article analyzes the practices of controlling the quality and safety of food products in the USA, Germany, France, Great Britain and Japan. It was revealed that there are both common and special rules in the practice of controlling the quality and safety of food products in the studied countries. In all countries, control over the quality and safety of food products is carried out by state bodies. In all countries, during control, special attention is paid to the reliability of product labeling. Improper labeling entails banning the sale of products, removal from circulation or destruction of particularly dangerous products, and even criminal liability in France and the USA. The main responsibility for dangerous food products in all countries is borne by the manufacturers or suppliers of the products who put them into circulation. In the USA and Japan, information about the presence of allergens in a food product must be included in the labeling. In the USA, in order for the manufacturer's products to be able to be supplied for a government order, the enterprise must implement a quality management system in accordance with the requirements of ISO 9001, and in Japan, in order to obtain a permit for the manufacture of food products, it is necessary to prove that proper sanitary and hygienic control is ensured by implementing HACCP system. In Germany, Great Britain, and Japan, quality and safety control is entrusted to local self-government bodies. In Germany, there is a product safety monitoring program throughout the territory, which makes it possible to monitor the appearance of dangerous products on the market, as well as to check the effectiveness of the established MPC of dangerous substances. The presence of "passports" for ready-made food products is checked only in France, although such a document is mandatory in EU countries. In France and Japan, exceptional importance is attached to the education of schoolchildren on food safety issues.

The Food Safety Quality System. (SQF) is a critical tool for ensuring the safety and quality of food products. However, its application goes beyond the food industry. The Food Quality System (SQF) is a necessary tool to ensure the safety and quality of food products. Therefore, this study focuses on the investigation of SQF in the specific context of plastic cap manufacturing. The unique challenges faced by this sector in terms of food safety, product quality, and regulatory compliance are examined, and a practical framework for implementing SQF in plastic cap manufacturing operations is proposed, with the goal of improving product safety and customer satisfaction. It is concluded that the Food Quality System (SQF) is essential to guarantee food safety and quality in the manufacture of plastic lids, helping to mitigate contamination risks, improve processes and meet consumer expectations. However, there is variability in SQF compliance among companies, with some showing high compliance and others requiring improvements, a clear correlation between SQF compliance and product quality indicates that rigorous standards result in higher quality products and customer satisfaction; The choice of rigorous, standardized criteria to assess compliance and quality is essential. Despite the good performance in implementing the SQF, there are always opportunities for continuous improvement through the identification of critical areas and the adoption of corrective actions.

Quality and safety of food product – Current assessment, issues, and metabolomics as a way forward

Shelf-life is defined as the time that a product is acceptable and meets the consumers expectations regarding food quality. It is the result of the conjunction of all services in production, distribution, and consumption. Shelf-life dating is one of the most difficult tasks in food engineering. Market pressure has lead to the implementation of shelf-life by sensory analyses, which may not reflect the full quality spectra. Moreover, traditional methods for shelf-life dating and small-scale distribution chain tests cannot reproduce in a laboratory the real conditions of storage, distribution, and consumption on food quality. Today, food engineers are facing the challenges to monitor, diagnose, and control the quality and safety of food products. The advent of nanotechnology, multivariate sensors, information systems, and complex systems will revolutionize the way we manage, distribute, and consume foods. The informed consumer demands foods, under the legal standards, at low cost, high standards of nutritional, sensory, and health benefits. To accommodate the new paradigms, we herein present a critical review of shelf-life dating approaches with special emphasis in computational systems and future trends on complex systems methodologies applied to the prediction of food quality and safety.

Problem setting. The pace of global trade growth, advancements in innovative technologies, and changes in consumer preferences pose new challenges to contemporary society in ensuring the quality and safety of food products. Analysis of recent researches and publications. The following Ukrainian scholars were interested in ensuring the safety of food products: D. Bernytska, V. Bozhkova, I. Dukhnovsky, A. Luzhetskyi, Y. Myroshnichenko, L. Nosonova, T. Podbereznyak, O Rybak, D. Saulyak, O. Tur, O. Shapurova. Purpose of the research is analysis the current legislation of Ukraine in the field of pest control to ensure the lawful use of pesticides, compliance with ecological balance, and identification of factors affecting the quality of products and the health of consumers. Article’s main body. The article provides a comprehensive analysis of legislative initiatives in the field of pest control in Ukraine. The author meticulously examines aspects of licensing and establishing requirements for pest control services. The definition of the term «pest control» is disclosed, emphasizing its essence as a system of organizational measures aimed at ensuring consumers with quality and safe food resources. Special attention is given to the implementation of the Hazard Analysis and Critical Control Points (HACCP) system to ensure the safety of food resources in Ukraine. Key provisions of legislation focused on ensuring safety and control over pests are highlighted. The article sheds light on key aspects of state regulation of pest control, identifies gaps in legislation, and provides authorial suggestions for their elimination. Additionally, the essence of the HACCP system is elucidated, exploring its legislative aspects related to licensing and setting requirements in the field of pest control. Important aspects of improving legislation and practical aspects of the HACCP system to ensure the safety of food products are discussed. From a legal perspective, HACCP is defined as a system for analyzing hazards and critical control points, overseeing the safety of food products at all stages of production and distribution, with a particular focus on critical control points where risky situations may arise. Conclusions and prospects for the development. The research results lead to the conclusion that pest control is a system of organizational measures aimed at achieving the goal of reducing the number of problematic biological species (pests) to their complete elimination in a specific area, with the aim of reducing all possible risks, such as moral, economic loss, harm to human health, domestic animals, cultivated plants, wild flora, etc. The study establishes the need for harmonizing existing legislation to ensure effective pest control management in Ukraine under the specified conditions.

Food quality and safety had become an increasing issue for quality authorities, food scientists, manufacturers, producers and consumers as well. In the present work, food quality control using bacterial identification isolated from food samples was performed. Greek olives (raw drupes), currants (dry fruits), roe (fish eggs), bacon and “feta” cheese were collected for this purpose. The aim of this study was to investigate the quality of traditional Greek food types and to compare bacterial population observed of each food matrix according to analysis method. Therefore, culture based and molecular methods were performed in parallel. Total bacterial DNA isolated from food samples was verified by PCR and PCR-RAPD amplification and then analyzed by Next Generation Sequencing. Results showed that NGS analysis can provide an advanced and detailed look at food microbiota in comparison to culture-dependent techniques. Climate conditions, environmental factors, even production or processing procedures can result an abundant bacterial diversity isolated from each food product, so NGS approaches can be suitable to elucidate the whole picture of bacteria populations. NGS analysis regarding food safety management can be applied in food industries and therefore quality and safety of food products can be reassured.

Food integrity could be jeopardized by different types of food frauds. The concept of food integrity is composed of three pillars: (i) food quality, i.e., number of features, objective and subjective, of food that are acceptable to consumers and meet their expectations; (ii) food authenticity, namely the ability to follow the movement of a feed or food through specified stage(s) of production, processing, and distribution; and (iii) food safety, which is the probability of not becoming ill after consuming a food. Food fraud, i.e., modifications of food characteristics and/or ingredients, can affect the quality, authenticity and safety of food products. Moreover, these practices can affect consumers’ expectations and trust. In this review, applications of vibrational spectroscopy- (NIR and FT-IR) and proton transfer reaction mass spectrometry (PTR-MS) for food quality, authenticity and safety analysis will be discussed. Examples of how vibrational spectroscopy and proton transfer reaction – mass spectrometry applied to food integrity analysis will be given with regards to oils, milk and dairy products, and coffee.

Food safety and eradication of food waste are current concerns of society and governments due to health, ethics, and sustainable economics. There are multiple technologies for monitoring food safety at different chain stages, among them, time-temperature integrators (TTI). Temperature is a major factor affecting food quality and safety during its life cycle. This parameter can be monitored using TTI devices on food packages, allowing users to know the thermal exposure. This chapter addresses food safety issues, namely factors related to microbial growth responsible for food deterioration. Moreover, TTI monitoring technologies are also described, focusing on features, advantages, disadvantages, applicability, and product examples. Analysis of the current state of TTI and technological evolution, a prediction is provided for future TTI devices designed for more assertive, traceable, safe, and quality food products.

The main objective of this paper is to present a new ‘innovation-cycle’ integrated conceptual framework of ‘TVET-adaptive AKSI’ (TVET: Technical and Vocational Education and Training; AKSI: Agricultural Knowledge System and Innovation). Thus the aim here is to discuss from existing body of literature of how ‘TVET-adaptive AKSI’ can be the ‘Next Frontier of Green Innovation’ and adaptation strategy to improve agricultural-based producers’ understanding of ‘risk perception and mitigation’ (a case of Bangladesh is considered). Given the present state of producers’ risks perceptions and the increased risks of safe agricultural food production, sustainable environment and health, it will be unprecedented challenges due to increasing demand for safe food supply for future growing population in Bangladesh. Studies show that producers (farmers) are still lagging behind with lack of necessary capacities including shortage of adequate knowledge of understanding in both ‘environmental’ and ‘health’ risks, which are contributing to excessive use of pesticides, fertilizers and agrochemicals for agricultural production, mixing of prohibited or hazardous chemicals with foods and foodstuffs for food adulteration, post-harvest preservation, and processing without being sufficiently aware of health and environmental consequences. To address the issue, very little investigations were done to understand how producers’ perception and ignorance of risks are interconnected to the ways of their risky behaviour. Thus the aim of this paper is to explore existing literature to draw an understanding by developing a ‘conceptual framework’ about the urgent need of future ‘Game Changer’ strategy (e.g. Next Frontier of Green Innovation) for the safety and security of rapidly growing population by tackling the challenges of sustainable agricultural and safe food production in Bangladesh.   Key words: Agricultural knowledge system, Bangladesh, climate change adaptation, conceptual framework, next frontier of green innovation, networks, risk perception and ignorance, risk mitigation, Technical and Vocational Education and Training (TVET).

"The book delves into the methods and procedures utilized in assessing the quality and safety of aquatic food products. It offers a comprehensive overview of the analytical techniques that can be employed to evaluate the chemical makeup of aquatic food products, including separate chapters on the analysis of lipids, proteins, vitamins, and minerals. These techniques are used to assess the nutritional quality of aquatic food products. The text examines the methods and procedures utilized in assessing the quality and safety of aquatic food products. It provides an extensive overview of the analytical techniques that can be utilized to evaluate the chemical makeup of aquatic food products, including separate sections on the analysis of lipids, proteins, vitamins, and minerals. These techniques are applied to assess the nutritional quality of aquatic food products. "

Food safety is one of the decisive components of the economic security of each state and is determined by the ability of the country to control effectively the production and import of safe and high-quality food on the generally accepted principles of the world. This sphere of activity in human society has extremely important humanitarian, social, economic and political aspects. The food raw materials and food products quality and safety control is currently the most relevant analytical task. It is more important than environmental pollution, according to some data, more than 70 % of harmful pollutants in the human body gets through food, 20% of water and 10 % of the air. Technogenic pollution of the environment through soil, water and air gets directly into the food. However, food products are contaminated with natural harmful substances that appear in improper storage, in violation of technologies, food processing and processing charts. The article is devoted to the main factors analysis influencing the safety of food products and the improvement of instrumental methods for the study of quality aromatic products (for example, coffee).

Nowadays food preservation, quality maintenance, and safety are major growing concerns of the food industry. It is evident that over time consumers’ demand for natural and safe food products with stringent regulations to prevent food-borne infectious diseases. Antimicrobial packaging which is thought to be a subset of active packaging and controlled release packaging is one such promising technology which effectively impregnates the antimicrobial into the food packaging film material and subsequently delivers it over the stipulated period of time to kill the pathogenic microorganisms affecting food products thereby increasing the shelf life to severe folds. This paper presents a picture of the recent research on antimicrobial agents that are aimed at enhancing and improving food quality and safety by reduction of pathogen growth and extension of shelf life, in a form of a comprehensive review. Examination of the available antimicrobial packaging technologies is also presented along with their significant impact on food safety. This article entails various antimicrobial agents for commercial applications, as well as the difference between the use of antimicrobials under laboratory scale and real time applications. Development of resistance amongst microorganisms is considered as a future implication of antimicrobials with an aim to come up with actual efficacies in extension of shelf life as well as reduction in bacterial growth through the upcoming and promising use of antimicrobials in food packaging for the forthcoming research down the line.

Emerging applications of cold plasma technology in cereal grains and products

農産物・食品の安全と品質の確保技術（第3回）