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This study delves into the complex ways in which narratives about food function as mediums for conveying nationalist and racist ideologies, highlighting a broad view that encompasses discriminatory ideologies like xenophobia, nativism, suprematism, and protectionism. Given the pivotal role of food in cultural identity and symbolism – a role particularly pronounced in the rich food heritage of Italian culture – this research offers profound insights into the subtle manifestations of nationalism and racism within the context of Italian food culture. Employing semi-structured interviews with thirty individuals from diverse backgrounds in the Italian food sector, including production, preparation, and distribution, the study unveils that expressions of nationalism and racism often stem from a deep-seated impulse to defend and protect Italian cultural heritage. However, the investigation also uncovers the inherent ambiguities and contradictions in these attitudes, illustrating how nationalist and racist sentiments are frequently set aside in efforts to promote and globalize Italian culinary traditions. This paradox underscores the complex and often contradictory nature of cultural nationalism and racism, challenging the consistency of such ideological stances in the face of globalization. [ABSTRACT FROM AUTHOR]

Background: On 6 April 2022, legislation came into effect in England requiring calorie labels to be applied to food items on menus of larger food businesses. This study aimed to assess the impact of calorie labelling on (a) food purchased and (b) energy content of menu options in worksite cafeterias. Methods: Product-level sales data and energy content of available items was obtained from 142 worksite cafeterias from January 2022-October 2022. Interrupted-time-series (ITS) analysis with level and slope change evaluated daily energy (kcal) purchased per item, and ITS with level change assessed mean energy per option available on menus before and after calorie labelling. Each analysis was conducted 6 weeks and 6 months from implementation. A post-hoc ITS examined weekly energy purchased per item over a longer period (March 2021-October 2022; 135 sites). Results: There was no evidence calorie labelling changed the energy content of foods purchased (6-week: + 0.60 cal/product, 95%CI:-2.54, + 3.75; 6-month: + 1.59 cal/product, 95%CI:-0.96, + 4.16). Post-hoc analyses suggested calorie labels were associated with a reduction in mean energy of items purchased over time (-0.65 kcal/week, 95%CI:-0.81,-0.49), but a significant increase (+ 3 kcal, 95%CI: + 0.43, + 5.60) at the point of implementation. There was a reduction in the mean energy content of menu options at each seasonal menu change (April 2022:-1.79 kcal, 95%CI:-3.42,-0.15; July 2022:-4.18 kcal, 95% CI:-7.65,-0.73). Conclusion: This large observational study in worksite cafeterias found no evidence to indicate the introduction of calorie labelling led to any immediate reduction in energy purchased by customers. There was some evidence of increasing impact over time, possibly associated with changes in menu offerings, but this effect was small and cannot be directly attributed to calorie labelling. [ABSTRACT FROM AUTHOR]

This study evaluates the nutritional quality and level of processing of food and beverage products advertised on television channels most watched by children, in Italy. Data were collected over 20 non-consecutive days from the five top channels in Italy. A total of 209 food items were analysed using the Nutri-Score and the NOVA classification. Additionally, compliance with nutritional criteria established by the World Health Organisation (WHO) and the EU-PLEDGE was assessed. Results indicate a high proportion of energy-dense and low nutritional quality foods, with 68% falling into less favourable Nutri-Score categories (C, D, and E), and 61% classified as ultra-processed by NOVA classification. When applying WHO and PLEDGE criteria, 71% and 56% of products, respectively, did not meet nutritional standards. This study underscores the low prevalence of nutritionally adequate products in food advertisements targeting children on Italian television, despite differences found based on methodological variations. [ABSTRACT FROM AUTHOR]

Background: National food environment policies can contribute to the reduction of diet-related non-communicable diseases. Yet, their implementation in the Netherlands remains low. It has been hypothesized that the media can play a pivotal role in inducing spikes in policy attention, thereby shaping political action. The aim of this study was to examine the discourse on food policies in Dutch newspaper articles between 2000–2022, by analyzing arguments used by various actors. Methods: A systematic search in Nexis Uni was used to identify newspaper articles that covered national-level Dutch food environment policies published in seven Dutch national newspapers between 2000–2022. Covered policies were classified into six domains including food composition, labeling, promotion, prices, provision and retail and into the four stages of the policy cycle; policy formulation, decision-making, implementation, and evaluation. A grey literature search was used to identify food policies implemented during 2000–2022. Descriptive statistics were used to summarize coverage of policies over time, policy type and policy stage. An interpretive content analysis was performed on a random subsample of the newspaper articles to determine the actors, viewpoints and arguments of the food policies. Results: We identified 896 relevant newspaper articles. The coverage of food policies in newspapers was initially low but peaked in 2018/2021/2022. Through grey literature search we identified 6 food policies which were implemented or adjusted between 2000–2022. The majority of the newspaper articles reported on food pricing policies and were discussed in the policy formulation stage. Academics (mainly supportive) were the most and food industry (mostly opposing) the least cited actors. Supportive arguments highlighted health consequences, health inequalities and collective responsibility, whereas opposing arguments focused on unwanted governmental interference and ineffectiveness of policies. Conclusions: Dutch newspaper articles covering food policies represented a variety of actors and arguments, with individual versus collective responsibility for food choices playing a central role in the arguments. These insights may serve as a basis for further research into why certain arguments are used and their effect on policy attention and implementation. [ABSTRACT FROM AUTHOR]

In recent years, the probiotic product market has experienced rapid growth driven by the increasing consumer demand for functional products. Probiotics, defined as 'live microorganisms that have positive effects on host health when taken in sufficient amounts' are widely used in the production of functional foods. Studies have demonstrated that probiotic cells can provide beneficial health effects even when they are not active. The terms paraprobiotic and postbiotic have emerged as alternatives to probiotics, offering potential opportunities in the functional food market. Paraprobiotics are defined as non-living microbial cells that confer health benefits on the host when administered in sufficient quantities. To obtain paraprobiotics, the living cell must be inactivated while preserving its intact structure. Postbiotics are metabolic products secreted by beneficial microorganisms or low molecular weight soluble compounds released into the environment because of microbial cell lysis. Paraprobiotics and postbiotics, which are reported to possess beneficial properties such as antimicrobial, anti-inflammatory, anticarcinogenic, antiproliferative, and immunomodulatory effects, are applied in the food and pharmacology industries. This study evaluates the definitions of paraprobiotics and postbiotics, their uses in the food and pharmaceutical industries, and their effects on health. [ABSTRACT FROM AUTHOR]

The present article responds to the food engineering community's growing interest in an emerging and lauded approach to food preservation, popularised by its developers as 'isochoric freezing'. A strong campaign in the scientific literature and mass media has recently promoted this technique as a universal replacement for traditional food freezing and the frozen supply chain by highlighting a number of alleged advantages of 'isochoric freezing'. Some of these claims therefore require a more neutral and critical assessment against the background of the today's state of the art in food freezing technologies. Hence, this article spotlights several concerns regarding the plausibility, energy expenditure, resource efficiency, process rate, throughput and safety of 'isochoric freezing', as well as the correct use of food refrigeration terminology. The aspects considered are intended to make food scientists, technologists and engineers more aware of the real capabilities and the application perspectives of this still immature mode of refrigerated food processing. [ABSTRACT FROM AUTHOR]

Food quality assessment is becoming a global priority due to population growth and the rise of ionic pollutants derived from anthropogenic sources. However, the current methods used to quantify toxic ions are expensive and their operation is complex. Consequently, there is a need for affordable and accessible methods for the accurate determination of ion concentrations in food. Electrochemical sensors based on potentiometry represent a promising approach in this field, with the potential to overcome limitations of the currently available systems. This review summarizes the current advances in the electrochemical quantification of heavy metals and toxic anions in the food industry using potentiometric sensors. The healthcare impact of common heavy metal contaminants (Cd2+, Hg2+, Pb2+, As3+) and anions (ClO4−, F−, HPO4−, SO42−, NO3−, NO2−) is discussed, alongside current regulations, and gold standard methods for analysis. Sensor performances are compared to current benchmarks in terms of selectivity and the limit of detection. Given the complexity of food samples, the percentage recovery values (%) and the methodologies employed for ion extraction are also described. Finally, a summary of the challenges and future directions of the field is provided. An overview of technologies that can overcome the limitations of current electrochemical sensors is shown, including new extraction methods for ions in food. [ABSTRACT FROM AUTHOR]

The Moroccan date-growing sector is rich in a wide diversity of varieties but faces major challenges, notably the undervaluation of certain varieties intended mainly for animal feed. In this study, our objective was to evaluate the antiglycation activity of four date varieties, including three low-market-value varieties and one high-market-value variety, harvested during two seasons (2021 and 2022). In addition, to improve our knowledge of the antiglycation potential, molecular docking analyses were carried out. The results of the antiglycation activity of the date extracts showed strong activity, particularly for the 'Khalt Khal' variety, which showed a 50% inhibition concentration (IC50) of 1.83 mg/mL and 2 mg/mL in 2021 and 2022, respectively. In addition, the molecular docking analysis also showed the possible link between the bioactive compounds identified and their mechanisms of action. Our findings suggest new evidence for the antiglycation properties of the bioactive compounds present in dates. These results suggest the use of these varieties as a source of bioactive molecules or as a food additive. This could make it possible to create medicines or food products with a high commercial value using dates, which could help to treat the complications associated with glycation. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food production is a cornerstone for the social and economic development of nations. Hence, it is acknowledged that food production chains face significant challenges due to increasing demand and external factors that can impact them. It is recognized that food production is not an isolated system but somewhat interconnected and highly complex. Therefore, system dynamics as a modeling method has gained recognition in academic and business circles for its ability to model systems and facilitate decision-making in food production. Given this recognition, this article aimed to identify and analyze research trends in modeling food production chains through system dynamics, with a particular focus on decision making. A mapping review was conducted to achieve this objective based on the search and selection from the SCOPUS database. The search and application of exclusion criteria yielded a sample of 38 documents. The results revealed an increasing trend in the number of documents published per year and the notable geographical diversity of the research. Three predominant groupings of the literature were identified: 1) sustainability and resource efficiency of supply chains, 2) interaction between water, energy, and food systems, and 3) application of system dynamics to the food industry. The mapping review identified the need to expand the methodology to a broader variety of problems within food production chains and the integration of multidisciplinary perspectives. This would allow a deeper understanding of the interactions between different systems and the influence of external factors. [ABSTRACT FROM AUTHOR]

This paper reviews the literature on sustainability in the food vending industry to understand whether: (1) the topic of sustainable development is addressed at the academic level when it comes to the sector; (2) whether or not the industry is on the right track towards sustainability, considering only academic knowledge; and (3) what might be useful topics for its development. To this end, 71 articles were analysed using Scopus as a database. The results indicate a rather fragmented situation and a clear prevalence of studies focussed on social and nutritional issues, leaving little room for environmental or circular economy-related issues. However, the analysis also revealed that the field holds potential for sustainable transformation in the agribusiness sector. Future studies could use this review as a springboard for further investigation. [ABSTRACT FROM AUTHOR]

The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging. [ABSTRACT FROM AUTHOR]

The aim of the study is to examine the regional impact of the COVID-19 pandemic and its individual waves on foreign trade in food and agro-based products in the world's largest trading countries. The study was based on the statistical database of the International Trade Centre (ITC). In addition to the basic analysis, use was made of the auto-correlation method to detect special relationships between foreign food trade of different countries. The results show that the pandemic has had the greatest impact on agricultural and food trade in the United States, but it has spilled over to other countries as well, especially its two major trading partners, the European Union and China. Food trade stagnated in the initial period of the pandemic, but later recovered relatively well. The six examined regions can be divided into three groups based on the typical features of their autocorrelation. [ABSTRACT FROM AUTHOR]

Most Supplemental Nutrition Assistance Program (SNAP) research focuses on individuals who receive SNAP without examining the effects on the broader economy. We develop a general equilibrium model of the US economy to quantify SNAP's broader fiscal consequences. We find that SNAP expands the agricultural and food sectors by about 1% while slightly shrinking service sectors favored by higher income households. Effects on goods and factor prices are modest, with virtually no deadweight losses associated with the taxation needed to fund SNAP. SNAP improves the welfare of low‐income recipient households by 4.9%, while having a negligible adverse effect on high‐income households. [ABSTRACT FROM AUTHOR]

Fe3O4 magnetic nanoparticles (MNPs) have attracted tremendous attention due to their superparamagnetic properties, large specific surface area, high biocompatibility, non–toxicity, large–scale production, and recyclability. More importantly, numerous hydroxyl groups (–OH) on the surface of Fe3O4 MNPs can provide coupling sites for various modifiers, forming versatile nanocomposites for applications in the energy, biomedicine, and environmental fields. With the development of science and technology, the potential of nanotechnology in the food industry has also gradually become prominent. However, the application of composite Fe3O4 MNPs in the food industry has not been systematically summarized. Herein, this article reviews composite Fe3O4 MNPs, including their properties, modifications, and physical functions, as well as their applications in the entire food industry from production to processing, storage, and detection. This review lays a solid foundation for promoting food innovation and improving food quality and safety. [ABSTRACT FROM AUTHOR]

Plastic is a widely used material in the food area; it is used in the crop field and water pipes for the growth of plants, in food processing, packaging, and distribution of products and beverages, as well as in preparation and consumption at home. However, plastic wears down when used in all these processes, releasing tiny particles, denominate microplastics (MP), that mix with food, drinkable water, and other beverages before or during consumption. This review discusses recent findings of MP contamination in non–processed and processed food, and water, as well as the possible sources. The risks to human health associated with the consumption of MP and their effect on its metabolism are detailed. Some recommendations are made to reduce exposure to MP related to food practices, and some social behavior patterns that influence food–buying decisions are analyzed. The consumption of MP from food and water affects the entire population since a large part of the products and water contain them due to the practices used for their production and processing. However, the number of MP ingested daily can be reduced if consumption and behavior patterns are considered and modified at home when preparing food. Awareness of the health problems that MP consumption can cause is essential for the entire population since, unfortunately, no one is exempt from MP; infants and young children are the most at risk. [ABSTRACT FROM AUTHOR]

Objective: The objective of this study was to carry out a bromatological and physicochemical analysis of local annatto seeds and a commercial paste. Design/methodology/approach: The vegetal material used were local annatto seeds to which physicochemical analysis was carried out to determine ashes (Kirk et al., 1996), moisture (weight difference), dry matter (Nielsen, 2019), proteins (Kjeldah, AOAC, 1980), FDA and FDN (Van Soest and Wine, 1967), fat (Soxhlet, 1990). In addition, bromatological analysis was carried out on the samples and the commercial paste (Vázquez, 2001). Results: The results obtained from the physicochemical analysis varied in ranges, where the M3 sample (dark heart-shaped annatto without filaments) presented the highest values. Regarding the bixin content, the highest percentage with 4.09% was obtained in the M2 sample (heart-shaped red annatto without filaments) and the commercial paste was the lowest with 0.56%. Limitations on study/implications: The importance of carrying out the bromatological and physicalchemical analysis of the local annatto seeds was to determine which of the local samples and the commercial paste contain the highest amount of bixin. The antioxidant properties of bixin, together with a long shelf life in addition to its well-established safety characteristics, result in a very promising natural coloring agent in the food industry, given that it is an FDA-approved food additive: E160 b. Findings/conclusions: The physicochemical analyzes varied in ranges, where the M3 sample (dark heartshaped annatto without filaments) presented the highest values. The highest bixin content was found in the smooth heartwood red variety and the lowest value in the commercial paste. [ABSTRACT FROM AUTHOR]

Objective: Analyze the mechanisms deployed by the State to establish its institutionalizing intervention on the diets of the populations through the School Breakfast program in Mexico. Approach: Institutions are inserted in the analysis of power through dispositives from the perspective of governmentality. The exercise of power through feeding programs requires discourses focused on the correct diet, the participation of expert agents, the constitution of subjects of assistance and, simultaneously, the freedom and desire of the subjects of government. Methodological approach: The theoretical perspective of governmentality of Michel Foucault and the neoinstitutionalist current is taken up, to analyze the power mechanisms that enable the exercise of government, and enable the governmental capacity to institutionalize biological and food processes through the implementation of food programs. Conclusions: The School Breakfast program establishes power games between the various participating actors. Food as a field of knowledge and intervention multiplies the poles from which power is exercised, both from the populations and from the State. [ABSTRACT FROM AUTHOR]

Copyright of Annals of the Polish Association of Agricultural & Agribusiness Economists is the property of Polish Association of Agricultural & Agribusiness Economists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The evolution of food manufacturing through 3D printing has expanded with the development of 4D printing technology and opened new possibilities in culinary applications. Compared to conventional 3D printing, 4D printing incorporates time as a new dimension, allowing for dynamic modifications to food structures. Self‐assembly and reactions to external factors such as pH, moisture content, or temperature are examples of these alterations. The gastronomic design and nutritional possibilities have increased with the use of 4D printing in the food preparation process. Personalized nutrition is a significant use of 4D printing in the food industry. With the use of this technology, food products may be tailored to meet the dietary requirements of everyone, encouraging better eating practice and treating nutritional shortages. Furthermore, complex culinary designs that were previously difficult to accomplish are now possible by 4D printing. Intelligent materials that adapt their surroundings allow for self‐adjusting forms or packaging, which lowers waste and promotes sustainable food practices. Transportation and food storage could be revolutionized by 4D printing. Food deterioration and waste can be reduced, and food quality preserved throughout storage and transportation with the help of self‐adjusting packaging that adjusts to temperature fluctuations. Examining the most recent advancements in 4D food printing technology, this review highlights how this technology can revolutionize customized nutrition, sustainability, waste management, and culinary inventiveness. Practical Applications: Understanding the concept and advances in food printing technology is important to develop nutritionally enriched food products with desired shape. The factors involved in 4D food printing technologies and the structural and biochemical changes in products during processing are critically analyzed. [ABSTRACT FROM AUTHOR]

This article examines the role of food in the external trade of the Member States of the European Union. The paper is based on literature and data collected from international databases of the World Bank, EUROSTAT and the Statista service. A statistical-descriptive analysis method was applied to the data on export volumes and their structure, as well as to the comparison of gravity index values and their deviations. The results of the research indicate an upward trend in food trade between EU countries. Between 2000 and 2022, the value of the intarnal market of EU food trade tripled. Four product groups play a dominant role in intra-EU trade: meat products, dairy products, cereals and fruit and vegetables. On the other hand, the Benelux countries, Germany and France have the largest trade flows. Belgium is an exporter with a significant role in trade for all the main food groups. The main intra-EU trade flows take place mainly between the closest neighbours. [ABSTRACT FROM AUTHOR]

Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The degree to which the townspeople of medieval Ireland enjoyed food security or experienced food insecurity forms the subject of this paper. Having outlined the context within which Irish medieval towns started to experience food insecurity, the paper then proceeds to examine responses to this situation. These include protection of the urban area, strategies for improved storage and transport of foodstuffs, the production of food within and immediately adjacent to urban space, the regulation of the food trades, the operation of food markets, inter-regional and international trade, and the engagement with sometimes hostile rural hinterlands. [ABSTRACT FROM AUTHOR]

Germination is a traditional process and a re-emerging trend in healthy foods, resulting a progressively increase in scientific research on their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination sensu stricto in pulses, taking into consideration the genotype, environmental conditions, hormone control, and the metabolic transition from seed to seedling. Germination sensu stricto is achieved as soon as elongation of the radicle, implies heterotrophy metabolism; further thermal processing is needed before consumption. In contrast, seedlings production requires a long period of imbibition and can provide a ready-to-eat food product. Furthermore, proteins, carbohydrates, minerals, vitamins, and antinutritional compounds of pulses are described. Impacts of food processing, such as soaking, germination, and cooking, in nutritional and antinutritional values are also evaluated. The association of soaking, germination, and cooking increases the nutritional values of pulses by increasing protein/starch digestibility and vitamins content and by decreasing antinutritional compounds. The final plant-based product allows versatility in formulation to produce novel food products and/or ingredients with better nutritional content. This can encourage the scientific community, industry, and government to invest in research and development to increase germinated pulse-based food, to replace other products, or to develop new ones. [ABSTRACT FROM AUTHOR]

In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers' health. Despite a breadth of studies over the past decades, the persistence of mycotoxins in foods remain an overlooked concern that urges exploration. Therefore, we aimed to concisely underline the matter and provide possible biochemical and metabolic details that can be relevant to the food sector and overall public health. We also stress the application of computational modeling, high-throughput omics, and high-resolution imaging approaches, which can provide insights into the structural and physicochemical characteristics and the metabolic activities which occur in a stored cereal grain's embryo and endosperm and their relationship with storage fungi and mycotoxins on a cellular level. In addition, there is a need for extensive collaborative network and funding, which will play a key role in finding effective solutions against the persistence of mycotoxins at the genetic and molecular to metabolic levels in the food system. [ABSTRACT FROM AUTHOR]

Each food company should have its standard that focusses on consumer preferences. In the implementation of the concept of healthy nutrition for the population, one of the main places belongs to food safety. Moreover, the main criterion for evaluating products worldwide is quality, which determines the standard of living of society as a whole and each individual. The food of modern man contains several compounds that can present a potential health hazard. Such compounds primarily include heavy metals, pesticides, nitrates, nitrites, N-nitrosamines, bacteria, and bacterial toxins, as well as toxins of microscopic mold fungi, called mycotoxins. Environmental contaminants pose the greatest danger to human health because they are extremely widespread and are found in almost all types of food products of plant and animal origin. The aim of this research was to make an analysis of the regulatory and methodological framework of the Republic of Kazakhstan for the production of functional food products of the foodconcentrate industry, such as: multi-cereal pasta and co-extruded food products of a high degree of readiness on a multi-cereal basis. As a materials for this research we used regulatory and methodological framework of the Republic of Kazakhstan for the functional food production that were compared with the same in European Union (EU) and the Russian Federation (RF). The article also discusses the importance of applying standards to feed products as an obligatory link in the technological chain of food production. Ensuring the safety of feed is mainly expressed in compliance with the norms regarding harmful substances. The feed safety management system should be changed in accordance with changes in legislation and accordance with other innovations in the field of safety. It should ensure a clear and complete definition, implementation, and compliance with standards of all activities that may have an impact on the safety of feed. At the same time, the problem of lack of technical regulations on feed safety was noted. The obtained results of the analysis of regulatory and regulatory and technical documents formed the basis for the development of enterprise standards and technical regulations for the production of new food products and feed being developed by us. [ABSTRACT FROM AUTHOR]

The level of hygiene in the food sector is one of the main aspects affecting quality and food safety. Noncompliance with hygienic-epidemiological standards in food production represents a serious threat to public health. The World Health Organization (WHO) considers foodborne diseases of bacterial origin to be an important health, but also socio-economic problem of today. Epidemics of these diseases remind us that under certain circumstances even well-known and safe foods can cause serious consequences and even death. The aim of the study was application of Epidemiological Information System (EPIS) within surveillance of alimentary intestinal infections (A04.-) in Slovakia in the years 2001 - 2021. Researched factors considered were: incidence trends, regions, gender, age, seasonality, and transmission factors. Statistical analysis was carried out using parametric and non-parametric tests, namely the Kruskal-Walli's test, Student t-test and Mann-Whitey test. Existence of statistically significant difference was at the level of significance a = 0.05. In the last 20 years, 142,952 cases of alimentary infections classified into group A04.-have been reported to the EPIS system. The average morbidity was different and depended on the specific disease. Campylobacteriosis (A04.5) has dominated in group A04.- (68.7%) with 98,204 cases (average morbidity of 86.22/100,000). During this period, 24,778 cases (17.33%) of diarrhea caused by Clostridium difficile were reported, which were of alimentary as well as nosocomial origin. Infections caused by Escherichia coli accounted for 11,753 cases (8.22%), while yersiniosis was diagnosed in 3,040 (2.13%) people. The highest incidence was reported in 4 regions, which are also the most populated. Men were more infected than women (51.38 versus 48.16%), the risk group was children aged 0 - 4 years (39.07%) and people older than 55 years (16.92%). Most cases occurred in the months of May to September (55%). Statistical analysis showed that none of the mentioned factors had a statistically significant effect (p > 0.05) on the occurrence of this group of alimentary infections. The highest numbers of infected people were recorded in catering establishments at schools, retirement homes, medical facilities and fastfood stalls. A special problem is cross-contamination and non-compliance with the principles of personal and operational hygiene, as well as technological procedures for food preparation. Contaminated and insufficiently heat-treated poultry meat, mixed food, milk and milk products, fruits and vegetables were the most involved in alimentary transmission. Because foodborne diseases of bacterial origin are on the rise in the long term, it is necessary to ensure their effective surveillance, not only from a health perspective, but also from a hygienic, social or economic point of view. [ABSTRACT FROM AUTHOR]

The sustainable transition, which requires a combination of natural and human resources to foster the development and protection of ecosystems, is a challenge of civil society. New approaches may be proposed to support enterprises in identifying the appropriate strategic criteria for their sustainability initiatives, which are eventually documented in corporate sustainability reports. The present paper focuses on the food industry, particularly with regard to pasta production. The analytic hierarchy process method was used to assign relevance to sustainability criteria, according to the judgment of 10 academic experts. The initial criteria were selected from the sustainability reports of a virtuous and Italian pasta producer, La Molisana S.p.A., and divided into four categories: (1) people and community, (2) innovation and new product development, (3) commitment to the environment and (4) local supply chain and traceability. Promotion of social and economic development in the local community emerged as the most relevant criterion, followed by business development and promotion of talent. The people and community category was deemed most strategic for sustainability, while social and economic dimensions were given less relevance. Stakeholder engagement was proposed as an order winner for sustainable strategies. The present work has relevant methodological implications, as it shows that the analytic hierarchy process, applied in conjunction with a sustainability materiality matrix, may provide new and useful information for strategy and communication. In terms of operational implications, an enterprise's historical connection to an area may attract global recognition and increase brand value through higher raw material quality, the harmonisation of human and natural resources, and synergy with the tourism industry. [ABSTRACT FROM AUTHOR]

Food has always been a resource on which people live, and protein is an important part of food. Protein not only provides people with daily energy, but also provides a habitat for some fungi in food. If not controlled, it will not only lead to food corruption and deterioration, but also pose a great threat to human food safety. In traditional methods, people usually kill the surface of food or add bacteriostatic agents in the process of food processing to inhibit the growth of bacteria. However, these methods also have obvious drawbacks, that is, the chemicals in the disinfectant will remain on the food surface and be ingested by people, which does not meet the high standard requirements of food safety. With the gradual maturity of the research on the direction of protein modification, many methods of protein modification have also entered the public's attention. The physical field modification of protein is one of many methods, which is undoubtedly more novel than some traditional methods and safer than traditional disinfection methods. Some recent studies have also confirmed that the antibacterial activity of proteins modified by physical fields is indeed improved. Therefore, while combing the related research on improving food antibacterial property by physical field modified protein, this paper is also intended to provide new ideas and innovations for people's research in this area. [ABSTRACT FROM AUTHOR]

Triboelectric nanogenerators (TENGs) have garnered significant attention due to their ability to efficiently harvest energy from the surrounding environment and from living organisms, as well as to enable the efficient utilization of various materials, such as organic polymers, metals, and inorganic compounds. As a result, TENGs represent an emerging class of self-powered devices that can power small sensors or serve as multifunctional sensors themselves to detect a variety of physical and chemical stimuli. In this context, TENGs are expected to play a pivotal role in the entire process of food manufacturing. The rapid development of the Internet of Things and sensor technology has built a huge platform for sensor systems for food testing. TENG-based sensor data provide novel judgment and classification features, offering a fast and convenient means of food safety detection. This review comprehensively summarizes the latest progress in the application of TENGs in the food field, mainly involving food quality testing, food monitoring, food safety, and agricultural production. We also introduce different TENG-based, self-powered devices for food detection and improvement from the perspective of material strategies and manufacturing solutions. Finally, we discuss the current challenges and potential opportunities for future development of TENGs in the food field. We hope that this work can provide new insights into the structural and electronic design of TENGs, thereby benefiting environmental protection and food health. [ABSTRACT FROM AUTHOR]

The application of micro and nanoengineered structures can lead to the development of new products in the food industry. Nanometer-scale material enables the development of new technologies for direct food applications, such as nutrient encapsulation, functional food development, rheology alteration and 3D printing. Nanotechnology is also a mechanism for improving packaging where food is stored and sent to end consumers. Among the nanomaterials that can be employed for these applications are nanocelluloses, which are products on nanometric scale derived from cellulose, the most abundant substance on the planet, formed by glucose polymerization. This review covers the main research on the use of nanocellulose in the food industry. [ABSTRACT FROM AUTHOR]

Exposure to flour dust remains one of the leading causes of occupational asthma in Great Britain (GB). The average annual incidence rate per 100,000 bakers and flour confectioners in GB was 47.8 for the 3 yr period 2017 to 2019 compared with 0.53 for all occupations. There are many processes in commercial bakeries that can cause exposure to flour dust. Exposures are typically controlled by using local exhaust ventilation or respiratory protective equipment. The aim of this study was to evaluate the potential to reduce exposure to inhalable flour dust in commercial bakeries by modification of the process by use of a conical sieve in place of a round sieve; and substitution of traditional wheat flour (TWF) with 'low dust' flours LD1 and LD2 for dusting surfaces. Two simulated commercial bakery tasks were performed in a laboratory whilst dust exposures were measured in the breathing zone of the operator using an Institute of Occupational Medicine (IOM) sampler, button sampler and a real-time direct reading monitor. Analysis of variance tests were used to assess whether differences in mean exposures were statistically significant with the different control approaches. A qualitative visual exposure assessment was also undertaken using Tyndall illumination. Substituting TWF with LD1 and LD2 reduced exposure to inhalable flour dust by 86% and 53% respectively when sieving and by 78% and 67% respectively when filling a hopper. There was no statistically significant difference between dust emissions for all 3 flours when using the conical sieve instead of the round sieve for flour dusting tasks. This laboratory study has shown that substituting TWF with low-dust flour may reduce inhalable dust exposures when dusting surfaces in bakeries. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) is one of the non-thermal methods of food preservation considered to be safe but may cause an increase/decrease in virulence potential and antibiotic resistance. The aim of the present study was to evaluate the survival of L. monocytogenes isolates after high-pressure processing (200 and 400 MPa for 5 min) and to determine changes in phenotypic and genotypic antibiotic resistance and virulence after this treatment. The 400 MPa treatment was shown to be effective in reducing pathogens to safe levels; however, the potential for cell recovery during storage was observed. In addition, studies on changes in virulence indicated possibilities related to a decrease in actA gene expression, overexpression of the hly and osfX gene, and an increase in biofilm-forming ability. The studies on changes in antibiotic resistance of isolates showed that all isolates showing initial susceptibility to lincomycin, fosfomycin, trimethoprim/sulfamethoxazole, and tetracycline became resistant to these antibiotics, which was associated with an increase in the values of minimum inhibitory concentrations. An increase in the expression of antibiotic resistance genes (mainly tetA_1, tetA_3, tetC) was also observed (mainly after the application of 200 MPa pressure), which was isolate dependent. However, it is noteworthy that the induced changes were permanent, i.e., they persisted even after the restoration of optimal environmental conditions. The results presented in our work indicate that the stress occurring during HPP can affect both phenotypic and genotypic changes in the virulence and antibiotic resistance potential of pathogens isolated from food and food processing environments. The potential associated with cell recovery and persistence of changes may influence the spread of virulent isolates of pathogens with increased antibiotic resistance in the food and food processing environment. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes (Lm) is ubiquitous in nature and known for its ability to contaminate foods during production processes. Near real-time monitoring of whole genome sequences from food and human isolates, complemented with epidemiological data, has been used in the Netherlands since 2019 to increase the speed and success rate of source finding in the case of (active) clusters. Nine clusters with 4 to 19 human cases investigated between January 2019 and May 2023 are described. Fish production sites were most often linked to outbreaks of listeriosis (six clusters), though other types of food businesses can face similar Lm problems, as the production processes and procedures determine risk. The results showed that low levels of Lm in food samples can still be linked to disease. Therefore, the investigation of a cluster of cases and deployment of the precautionary principle helps to focus on safe food and to prevent further cases. Good practice of environmental monitoring within a food business allows early detection of potential issues with food safety and helps food businesses to take appropriate measures such as cleaning to prevent regrowth of Lm and thus future outbreaks. [ABSTRACT FROM AUTHOR]

Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field. [ABSTRACT FROM AUTHOR]

Microbial biofilms are prevalent in various environments and pose significant challenges to food safety and public health. The biofilms formed by pathogens can cause food spoilage, foodborne illness, and infectious diseases, which are difficult to treat due to their enhanced antimicrobial resistance. While the composition and development of biofilms have been widely studied, their profound impact on food, the food industry, and public health has not been sufficiently recapitulated. This review aims to provide a comprehensive overview of microbial biofilms in the food industry and their implication on public health. It highlights the existence of biofilms along the food-producing chains and the underlying mechanisms of biofilm-associated diseases. Furthermore, this review thoroughly summarizes the enhanced understanding of microbial biofilms achieved through machine learning approaches in biofilm research. By consolidating existing knowledge, this review intends to facilitate developing effective strategies to combat biofilm-associated infections in both the food industry and public health. [ABSTRACT FROM AUTHOR]

This essay explores the development of visual appeal, particularly color, as a key driver of demand in the American food sector between the 1920s and the 1940s. It analyzes, through case studies of oranges and fresh meat, how food producers and retailers sought to create a standardized food color that many consumers would recognize and eventually take for granted as "natural." The creation of "natural" color was a process of standardization, facilitating a new kind of visual regime. This dramatic transformation of visuality in the early twentieth-century American foodscape laid the groundwork for creating standardized, albeit artificial, notions of naturalness and freshness of foods today. [ABSTRACT FROM AUTHOR]

In the context of immigration, immigrants' foodways in their country of origin meet those practiced in the host country, causing transformations in food practices. This research focuses on the hybridization practices carried out by Brazilian immigrants who develop small businesses in the food sector in Lyon, France. Motivated by their cooking skills, the income, and the desire to offer their country's cuisine, they start up their own food-related small businesses. To benefit from a large clientele, they combine Brazilian products and dishes with the French culinary model, as much as they combine the entrepreneurial formalism in France with the jeito brasileiro ("Brazilian way") of doing business. Their practices allow us to understand the forms in which hybridization operates and its consequences. [ABSTRACT FROM AUTHOR]

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Resilience has been described in many ways and in this paper is considered as the ability of an organization or wider food supply chain to not just 'bounce back' to a steady state, but to 'bounce forward' or 'bounce without breaking' to a new sense of becoming that is continually reshaped by the evolving environment. This keynote-positioned conceptual paper reflects aspects of resilience that will be considered during the conference. Resilience as a concept can be framed in the context of food supply chains in terms of the triad of natural systems resilience, organizational resilience, and personal resilience. The main focus of this paper is on organizational resilience and developing the capacity to buffer shocks and to adapt to changing supply chain drivers and demands as the world in which the organization operates becomes more uncertain. One infrastructural approach to improving adaptive capacity, as a result resilience, is the integration of digital technologies and smart systems into food supply chains, what is often described as Industry 4.0. [ABSTRACT FROM AUTHOR]

Ethyl lauroyl arginate (ELA), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. ELA has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of ELA in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of ELA and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of ELA, and the underlying mechanism of its action. This review also summarizes the application of ELA in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of ELA are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of ELA. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, ELA has the great potential application in the food industry. Overall, the present review intends to improve the application of ELA in food preservation. [ABSTRACT FROM AUTHOR]

Introduction. The study aims to enhance the hydro-cutting process by modifying the working fluid using water, water-ice and water-nitrogen jets when cutting deep-frozen food products. Materials and methods. Materials: Hake fish fillets, beef meat, and ice samples at -30 °C as a model sample of meat at - 25 °C. Experimental Methods: Hydro-cutting unit is utilized to cut food products with a water jet. The experiments were conducted at food temperatures ranging from -3 to -25 °C, with pressure variations from 50 MPa to 500 MPa, nozzle diameters of 0.2·10-3 to 0.8·10-3 m and the speed of movement of the jet of the working liquid relative to the sample of the food product of 0.01 to 0.07 m/s. Results and discussions. It was found that the increasing the pressure from 200 to 500 MPa results in a nearly 21-fold and 6- fold increase in the depth of cut for nozzles with diameters of 0.2x10-3 and 0.4x10-3 m, respectively. Additionally, increasing the nozzle opening diameter leads to an increase in the depth of cut in the frozen food product. At the same time, the maximum cutting depth in the food product at the temperature of -11 °C did not exceed 82,5x10-3 m with the pressure of 500 MPa. Reducing the temperature of the food product to -11 °C and below excludes the possibility of using water jet cutting at the pressure of 250-300 MPa, and the necessity of creating pressures above 300 MPa causes a sharp increase in the cost of water jet cutting equipment. Experimental verification was conducted to evaluate the feasibility of using a water jet with small ice particles to enhance the hydro-cutting. The process of hydro-cutting deep-frozen food products can be intensified by adding small ice particles to the water jet, which is highly effective but also expensive. Alternatively, a water-nitrogen jet that employs ice microparticles as an abrasive, formed by cooling the water jet with liquid nitrogen vapour, is a costeffective way to significantly improve the water jet cutting process for deep-frozen food products. Conclusions. To significantly intensify the hydro-cutting process of deep-frozen food products, it is most expedient to use a water-nitrogen jet as the working fluid, in which ice microparticles are formed in the process of cooling a water jet with vapours of liquid nitrogen. [ABSTRACT FROM AUTHOR]

Food safety is an important concern for the society and refers to the assurance that the food we eat is safe, healthy and free from contamination. This objective involves monitoring and managing the production, processing and distribution of the food to prevent the risks to human health. Governments, international organisations and the food industry are constantly working to uphold food safety standards through practices such as inspections, hygiene standards, and accurate food labeling. [ABSTRACT FROM AUTHOR]

Each year, Fortune magazine publishes a list of the 500 largest corporations in the United States of America based on total revenue in the previous fiscal year. As successful companies, these organizations must prioritize diversity, equity, and inclusion (DEI) for a multitude of reasons. The purpose of this study was to determine how agricultural and food companies on the 2021 Fortune 500 list demonstrated a commitment to DEI efforts on their corporate websites. Thus, we analyzed the DEI website of each food and agricultural company listed on the 2021 Fortune 500 list. Quantitatively, most websites only required two clicks to access resources and information regarding how the company supports diverse audiences in the workplace when navigating from the main corporate website. Corporations should ensure DEI is a priority for and clearly communicate this on the website using definitions, statements, and employee resources on websites. Additionally, using visuals such as photos, videos, and graphics can improve communication in this space. For the qualitative portion of the study, we analyzed the use of executive and employee voices in communicating about DEI on the corporate landing page. Two themes emerged. Within the corporate theme came the work-to-be-done subtheme which addresses corporate DEI work as a work in progress. The second theme was the personal and professional theme which helps support the personal and professional wellbeing of employees and stakeholders. We offer suggestions for communicators and executives for communicating about DEI in the food and agriculture webspace and offer recommendations for future research. [ABSTRACT FROM AUTHOR]

Using a novel dataset on foreign direct investment (FDI), this paper analyzes the correlates of planned FDI in the food and beverages sector in 49 African countries over the period 2003–2017. It applies the random effects model and augments the standard specification of FDI determinants with a set of factors related to the agricultural sector performance, hypothesized to be essential from the perspective of supply chain linkages and access to raw materials. The results indicate that well‐performing and well‐capitalized agricultural sector of the host country is a key factor associated with the choice of investment location by foreign investors, especially those from the Global North. Capital investment in agriculture, as proxied by agricultural gross fixed capital formation and net capital stock, is particularly important. Public investment in agriculture, in the form of government expenditure and official development assistance, is also associated with higher FDI. These factors, however, are not significant in case of the least developed countries where only market potential appears to matter for foreign investors. The results suggest that complementarities may exist between different types of investments and that policy‐makers willing to attract food and beverages FDI should prioritize agricultural sector development. [EconLit Citations: E22, E24, F21, F23, Q00, Q13, Q18]. Practitioner points: Planned FDI in the food and beverages sector in Africa are driven by the potential that a domestic emerging consumer class represents and investors choose large and fast‐growing markets.Well‐performing and well‐capitalized agricultural sector of the host country appears to be a key factor associated with the choice of investment location by foreign investors, especially those from the Global North. Capital investment in agriculture, as proxied by agricultural gross fixed capital formation and net capital stock, is particularly important.The results suggest that complementarities may exist between different types of investments and that policy‐makers willing to attract food and beverages FDI should prioritize agricultural sector development.In the least developed countries in Africa, only the market potential, as reflected by both the market size and its dynamics, is associated with higher FDI, while the evidence is missing for the agricultural sector performance indicators. [ABSTRACT FROM AUTHOR]

Supplier evaluation has a crucial role in maintaining efficiency in the food industry supply chain. Machine learning approaches can be employed to formulate models aimed at analyzing and evaluating supplier performance. Previous research has successfully designed decision tree and neural network models for assessing suppliers in the food industry with accuracies of 84.2% and 92.8% separately. Recognizing the opportunity to improve the model's performance, this study aims to advancing the machine learning models accuracy for analyzing and evaluating suppliers in the food industry. Two main models are proposed to enhance model accuracy: ensemble methods and support vector machine. This research has successfully designed a supplier evaluation model and demonstrated that the ensemble method - gradient boosting model outperforms other ensemble methods and support vector machine which is achieved a accuracy of 93.6% on a cross-validation dataset. The development of a dashboard is required to implement the supplier evaluation model using machine learning, facilitating decision-makers in evaluating and controlling supplier performance. [ABSTRACT FROM AUTHOR]

Starch,as the main source of carbohydrates in the diet, provides energy for various activities of the body. Different types and structures of starch lead to variations in digestion and absorption, thereby affecting blood glucose levels and lipid metabolism in the body. Resistant starch (RS) has gained much attention because of its unique properties; it is not digested in the small intestine but ferments in the large intestine and produces short-chain fatty acids. RS has been found to play a crucial role in glucose homeostasis, fat metabolism, cholesterol levels and mineral absorption. Furthermore, RS has a high thermal stability, white color and low water holding capacity, making it useful in a wide range of food industry applications. This review aims to provide an update on the physiological effects of RS under physiological and pathological conditions, to provide information on the applications of RS in the food industry, and to assess whether dietary strategies to improve RS could have potential prevention and therapeutic effects for metabolic disorders associated with diabetes, obesity, and hyperlipidemia. [ABSTRACT FROM AUTHOR]

• The U.S. food supply chain, from manufacturer to retailer, is a relatively hazardous occupation for workers, with higher morbidity and mortality rates versus other industries. • Employees in food manufacturing, wholesaling, and even retailing experience relatively high numbers of occupational injuries and fatalities. One reason for the high hazard rates may be the reliance on a synergistic packaging system designed to load and transport food products within and between manufacturers, wholesalers, and retailers. • This paper examined severe injuries related to the packaging and movement of food products in segments of the food and beverage supply chain from manufacturing to retailing. We used an OSHA database to investigate all severe injuries in the six years from 2015 to 2020. • Results show there were 1,084 severe injuries and 47 fatalities during the six-year period. Fractures of the lower extremities were most prevalent, with the most frequent event type being transportation-related such as pedestrian-vehicle incidents. Significant differences were seen in the three parts of the food supply chain. The paper discusses how pressure from various parts of the food supply chain may be increasing risks for workers. Introduction : The modern food supply chain presents unique hazards to employees that result in higher morbidity and mortality rates versus other industries. Employees in food manufacturing, wholesaling, and even retailing experience relatively high numbers of occupational injuries and fatalities. One reason for the high hazard rates may be the reliance on a synergistic packaging system designed to load and transport food products within and between manufacturers, wholesalers, and retailers. Packaged food products are often aggregated using palletizers before they can be transported by forklifts and pallet jacks. Materials handling within facilities is critical to the efficient functioning of all members of the food-related supply chain, but product movement can be a source of occupational injuries. No previous research has examined the cause and result of such hazards. Method: This paper aims to examine severe injuries related to the packaging and movement of food products in segments of the food and beverage supply chain from manufacturing to retailing. An OSHA database was used to investigate all severe injuries in the six years from 2015 to 2020. The focus was on the food supply chain for the period since OSHA began mandating new reporting procedures for severe injuries. Results: Results show there were 1,084 severe injuries and 47 fatalities during the six-year period. Fractures of the lower extremities were most prevalent, with the most frequent event type being transportation-related such as pedestrian-vehicle incidents. Significant differences were seen in the three parts of the food supply chain. Practical Applications: Implications are drawn for key sectors of the food-related supply chain to reduce packaging- and product movement-related hazards. [ABSTRACT FROM AUTHOR]