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2020

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Articles 1471 - 1479 of 1479

Full-Text Articles in Food Science

A Study Of Food Safety Training And Associated Barriers To Effective Training Outcomes, Diane Fox Jan 2020

A Study Of Food Safety Training And Associated Barriers To Effective Training Outcomes, Diane Fox

Theses

The safety of food is fundamental to public health, businesses and wider society and effective food safety training is an essential element to ensure safe food reaches our consumers. This is true for all food business operators in all sectors of the food industry including food service, retail and manufacturing facilities. Not complying with food safety obligations can have a serious impact on human health and serious consequences for the food business operator. In 2015 the World Health Organisation reported that almost 1 in 10 people fall ill every year from eating contaminated food and 420,000 die as a result. …

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The Efficacy Of Lactic Acid And Steam Vacuum Applications In Reducing Microbial Load And Prolonging The Shelf Life Of Beer Carcases, Rachel Smith Jan 2020

The Efficacy Of Lactic Acid And Steam Vacuum Applications In Reducing Microbial Load And Prolonging The Shelf Life Of Beer Carcases, Rachel Smith

Theses

Many foodborne outbreaks occur globally each year compromising consumer confidence and highlighting the need for continued improvements with regards to product safety. Therefore, intervention decontamination applications are currently gaining a lot of attention within the beef industry as an additional measure to improve the microbiological condition of finished products. Many studies have shown decontamination methods to be effective, however variations within the published literature makes scientific comparison difficult. This aim of this study is to determine the efficacy of a 2-3% lactic acid solution and steam vacuum technologies as intervention methods in reducing the microbial load and extending the shelf …

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Assessing The Food Safety Culture Of A Dairy Processing Facility In Ireland, Emer Marie Hughes Jan 2020

Assessing The Food Safety Culture Of A Dairy Processing Facility In Ireland, Emer Marie Hughes

Theses

ood safety culture has become a prominent topic, with food safety management systems (FSMS), food safety regulations, training and auditing being challenged due to the reoccurrence of foodborne outbreaks. Due to its link with food safety performance, food organisations must have the ability to accurately measure their food safety culture to ensure it is an integral part of the company’s culture. The food safety culture of a dairy processing facility in Ireland was measured quantitatively using a questionnaire which was an adaptation of a food safety climate self-assessment tool. The questionnaire assessed the human dimension of food safety culture such …

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Comparison Of Allergen Legislation Between India And Ireland, Naresh Machha Jan 2020

Comparison Of Allergen Legislation Between India And Ireland, Naresh Machha

Theses

2 Abstract Food allergen is one of the major issues in countries like Ireland and India. In Ireland, allergen and ingredients labelling are considered as the topmost problems in the Irish food business. The problems can be solved under a strict framework guided by strong regulations. The problem is bigger in India than Ireland as in India, there is no proper legalized standard in the context of food allergens so the people who are allergic to certain food products are on high risk. Labelling is a major issue in India due to pluralism and diverse linguistic barriers. Ireland operated FSAI …

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A Study Of Consumer Perception Of Antibiotic Resistance And Antibiotic Use In Ireland, Andrea Todea Jan 2020

A Study Of Consumer Perception Of Antibiotic Resistance And Antibiotic Use In Ireland, Andrea Todea

Theses

The purpose of this study was to assess the knowledge of Irish consumers regarding antibiotic use in Ireland. Data was obtained on antibiotic use, frequency, associated source and general awareness regarding antibiotics and antibiotic resistance. A cross-sectional survey was designed to analyse consumer’s perception and knowledge of antibiotic and antibiotic resistance. A total of 763 completed questionnaires were collected. The questionnaire was targeted for general public, based in Ireland. Fifty-seven percent of respondents are trying to completely avoid antibiotics, unless absolutely necessary. Half of respondents (50%) took antibiotics in the last 12 months. The majority of respondents obtained antibiotics through …

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Investigation Of Consumer Attitudes Towards Emerging Novel Food Processing Technologies In The Republic Of Ireland, Emine Berna Cibik Jan 2020

Investigation Of Consumer Attitudes Towards Emerging Novel Food Processing Technologies In The Republic Of Ireland, Emine Berna Cibik

Theses

Food industry and governmental organisations are continuously working on innovative food processing technologies in order to produce safe foods without causing undesirable changes in the food products. Food is a very sensitive area so consumers are conservative in accepting food products produced from novel technologies compared to other products. Food is basic needs of humans and it is becoming more and more globalized recently, but public perceptions are not same in different countries. The aim of this research was to investigate consumer attitudes toward novel food processing technologies in Republic of Ireland. A quantitative research was conducted and data was …

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An Investigation Into The Prevalence Of Food Hypersensitivity Amongst Children In The Early Years Service In Ireland, Ruta Patel Jan 2020

An Investigation Into The Prevalence Of Food Hypersensitivity Amongst Children In The Early Years Service In Ireland, Ruta Patel

Theses

In the early years services in Ireland, the study studied the prevalence of hypersensitivity to food and the associated food among children between the aging of 0 and 12. Participants were 980 EYS recorded with the State and Department of Education of the Republic of Ireland and Northern Ireland during 2019. In the descriptive-analytical report, the management guideline for answering these questions by the EYS was circulated electronically via emails and included information regarding class, age, food hypersensitivity and food that induce hypersensitivity among children. Results on the prevalence of allergens to Food and Coeliac diseases and current policies to …

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Food Proteins: Sustainable Sources Of Proteins Responsible For Emulsions Stability In Food Products, Gleicy Kelly Oliveira Nogueria Jan 2020

Food Proteins: Sustainable Sources Of Proteins Responsible For Emulsions Stability In Food Products, Gleicy Kelly Oliveira Nogueria

Theses

One of the major challenges manufactures are facing is the fact that consumer’s personal health standards are changing constantly, modern consumers are willing to know more about the ingredients used in their food. The relationship with ethics and sustainability is leading to changes in the food industry. Seen this, manufactures are opting for other sources of ingredients, such as plant-based alternatives. However, the use of these sort of products need to be developed due to of their unknown properties. The use of sustainable plant proteins provides a variety of benefits to the product, such as added nutritional value as fiber, …

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Changes In Chemical And Microbiological Quality Of Semi-Processed Black Soldier Fly (Hermetia Illucens L.) Larval Meal During Storage, E. Kamau, C. Mutungi, J. Kinyuru, S. Imathiu, S. Ekesi, S. Ekesi, D. Nakimbugwe, K. K.M. Fiaboe Jan 2020

Changes In Chemical And Microbiological Quality Of Semi-Processed Black Soldier Fly (Hermetia Illucens L.) Larval Meal During Storage, E. Kamau, C. Mutungi, J. Kinyuru, S. Imathiu, S. Ekesi, S. Ekesi, D. Nakimbugwe, K. K.M. Fiaboe

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Edible insects are receiving attention as a protein source in the food and feed sector. However, successful commercialisation requires mass production matched with appropriate processing and storage techniques. The quality of dried and pulverised black soldier fly larvae stored in woven polypropylene (PP) sacks, polyethylene (PE) bags and plastic containers with screw lid (PL) in ambient and refrigerated environments was monitored over six months. Chemical indicators (oxidation, fatty acid profile), microbiological parameters (total viable counts, yeast and moulds, Enterobacteriaceae, presumptive coliforms, Salmonella) and colour change were examined. Temperature and relative humidity of the storage environments were monitored. In the ambient …

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