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Globally, the demand for functional foods and beverages has significantly increased due to socioeconomic changes, particularly in health consciousness to enhance their functionality. Functional ingredients derived from botanicals are widely used because of their phytochemical properties with health benefits. This study aims to (1) review the capabilities and challenges of botanical addition in functional foods, (2) review current policies and regulations for functional foods containing botanicals in the European Union (EU), Canada, Japan, the Republic of Korea, and Thailand, and (3) provide recommendations on effective food safety control measures for better consumer trust and trade facilitation. This critical review was analyzed from online publications and available guidelines, regulations, and control measures published by food industries and governments in the EU and the four selected countries. The result confirmed that potentialities of botanicals arise from numerous bioactive compounds with varieties of sources. However, the usage may potentially raise health risks through hazardous substances in different species or plant parts, contaminants from environments and uncontrolled processes. Inadequate knowledge of botanical formulation and the maximum limit for daily consumption may elevate health risks through food-drug interaction or adverse effect incidents. Current policies and regulations show that varieties of measures are implemented influencing both economic growth and consumer awareness. The novel finding is that countries that provide a comprehensive national food control system influence not only the growth of the functional food subsectors but also build trust in food safety among trade partners and consumers. [ABSTRACT FROM AUTHOR]

In January 2019, the Safe Food for Canadians Act/Safe Food for Canadians regulations (heretofore identified as SFCR) came into force across Canada and brought a more streamlined process to food safety practice in Canada. Food trade and production processes have evolved rapidly in recent decades, as Canada imports and exports food products; therefore it is critically important to remain aware of the latest advances responding to a range of challenges and opportunities in the food safety value chain. Looking through the optics of the recent SFCR framework, this paper places the spotlight on leading domestic and international research and practices to help strengthen food safety policies of the future. By shedding some light on new research, we also draw attention to international developments that are noteworthy, and place those in context as to how new Canadian food safety policy and regulation can be further advanced. The paper will benchmark Canada through a review study of food safety best practices by juxtaposing (i) stated aspirations with, (ii) actual performance in leading Organization for Economic Cooperation and Development (OECD) jurisdictions. [ABSTRACT FROM AUTHOR]

Whether the food movement is most likely to transform the food system through 'alternative' or 'oppositional' initiatives has been the focus of considerable scholarly debate. Alternative initiatives are widespread but risk reinforcing the conventional food system by supporting neoliberal discourse and governance mechanisms, including localism, consumer choice, entrepreneurialism and self-help. While oppositional initiatives such as political advocacy have the potential for system-wide change, the current neoliberal political and ideological context dominant in Canada poses difficulties for initiatives that explicitly oppose the conventional food system. As such, some argue that the food movement requires convergence between alternative and oppositional initiatives. In this paper, we investigate convergence using survey results from 143 food movement organizations in four Canadian provinces. Results based on cluster analysis and descriptive statistics on organizational discourse, activities and visions of sustainable food systems demonstrate convergence around neoliberal discourse and governance mechanisms. Localism and consumer education characteristics are particularly prominent, with a majority of respondents describing their organizations as 'local', engaging in consumer education activities, and stating the importance of consumer education activities, indicating convergence around alternative, rather than oppositional, initiatives. While convergence around these discourse and strategies may limit the transformative potential of the food system when interpreted as neoliberalisation of the movement, such a reading does not demonstrate their full potential, as survey results also indicate trends of transformative visions of change and political engagement, particularly at the municipal level. This research demonstrates that the movement can work simultaneously within, and opposed to, the conventional food system, and provides understanding of both neoliberal leanings and the politics of the possible of the food movement. [ABSTRACT FROM AUTHOR]

It is important for the Canadian Food Inspection Agency (CFIA) and other food regulatory bodies to recognize that risk communication is a key component of the quality risk assessment process for which problems of subjectivity and uncertainty may arise. This paper develops a core risk communication strategy, motivated by a risk communication model, for food safety regulators. The model specifies communication strategies directed at consumers and the food industry as well as evaluation and continuous improvement processes. The risk communication strategy will minimize the effects of food safety risks by influencing stakeholder behaviour, improve overall interactions between the food regulatory agency and relevant stakeholders, and strengthen food safety risk prevention and mitigation systems. [ABSTRACT FROM AUTHOR]

We are presenting data on the occurrence of 2- and 3-MCPD esters and glycidol esters (MCPDEs and GEs) in more than 100 different edible fats, oils, and related products containing fats/oils, such as cookies and cooking sprays. Most of these products were purchased from retail stores in Ottawa, Canada between 2011 and 2013 in duplicate, thus allowing for evaluation of temporal trends. GEs and MCPDEs were determined by stable isotope dilution analysis using glycidol-d 5 labelled standards by LC–MS/MS in APCI mode and GC–MS in SIM mode after derivation with cyclohexanone, respectively. Unprocessed oils did not contain detectable levels of GEs or MCPDEs or contained them in trace amounts. The exception was palm oil, which contained 100–550 ng/g MCPDEs. GEs and MCPDEs content was highly variable in processed oils/fats, reaching 10.6 and 17.1 μg/g (expressed as glycidol and MCPDs equivalents, respectively). Walnut, rice bran, grape seed oils and palm oil shortening were found to have the highest levels of MCPDEs and GEs. Levels in cookies also varied greatly from 5 to 339 ng/g, expressed as glycidol equivalents and from 29 to 510 ng/g expressed as MCPD equivalents. [ABSTRACT FROM AUTHOR]

The purpose of this study was to assess food safety practices and support systems of farmers' markets in British Columbia, Canada. Observations of food vendor stall sites, hand washing, samples offered for tasting, temperature control and preserved items were assessed for compliance with provincial guidelines. Support systems were evaluated by use of a survey tool and through key informant interviews of farmers' market managers. Seven farmers' markets and 21 vendors were observed to have good general site compliance. Six markets had issues with parking and with pets brought by visitors; five had managers on site; and four had a main handwashing station. No hand washing occurred during more than six hours of direct observation, gloves were not used appropriately, many vendors handled money and food without washing their hands, offered samples for tasting incorrectly or did not have the required hand washing stations at their stall. Although cold storage temperatures were maintained mechanically or with ice packs, four vendors did not have their food under effective temperature control. Three market managers expressed food safety concerns that included poor food safety practices, poor hand washing and food/ money cross-contamination issues. Although most vendors and markets comply with written food safety guideline requirements, direct observation suggests that improvements are required in the areas of hand washing and temperature control. [ABSTRACT FROM AUTHOR]

Abstract: The purpose of this study was to examine the effectiveness of food handler retraining. The food safety knowledge of handlers who had been previously certified by the FOODSAFE training programme in British Columbia, Canada was compared prior to and nine months following FOODSAFE retraining. The previously FOODSAFE trained food handlers were selected from participants of a 2009 survey. Food safety knowledge scores were compared between (1) previously FOODSAFE trained food handlers who received retraining (the intervention group), (2) previously FOODSAFE trained food handlers who did not receive retraining (the control group), and (3) untrained food handlers (the untrained group). Data gathered in a telephone survey demonstrated knowledge scores were significantly higher in the intervention group when compared with the control group, and when compared with the untrained group. No differences in food safety knowledge scores were found based on English as a first language or receiving food safety training other than FOODSAFE. These results support a requirement for periodic recertification of trained food handlers and demonstrate a need for education of untrained food handlers with a food safety training programme. [Copyright &y& Elsevier]

Research indicates that consumers are particularly concerned about the safety of meat. More highly processed meat is perceived as more unsafe than fresh or natural meats, i.e., consumers trust processed meat less. This paper studies the relationship between perceived trust and day-to-day purchase behavior for meat, giving special attention to the degree of meat processing. Controlling for trust in food chain actors and demographic and socio-economic variables, actual meat purchases of Canadian households are linked to answers from a commissioned food attitudes survey completed by the same households. Expenditures for processed and total meat (but not for fresh meat) are significantly different by three levels of trust in the food industry. Consumer with the lowest trust levels consume less (especially of processed meat) compared to those with higher trust levels. However, in a multivariate setting, trust shows no effect on fresh or processed meat purchases with or without demographic and socio-economic control variables, suggesting that the impact of trust on meat purchases is only small. However, the low trusting consumer segment could potentially be a target for marketing strategies focused on reputation and quality to increase sales in this particular group. [ABSTRACT FROM AUTHOR]

Objectives. To determine how residents of the Inuit community of Nain, Nunatsiavut, Canada would like research results disseminated to their community. Study design. Qualitative study using focus groups and key informant interviews. Methods. As part of a larger study on food safety, one focus group was conducted with hunters (n=7) and a second with members of the general community (n=7) to determine research dissemination strategies previously used in the community, and to obtain recommendations for effective and appropriate strategies for future use. One-on-one key informant interviews were also conducted with Nain community members (n=5) selected for their insights on the study themes. Informants included a teacher, a nurse, a community elder, and one official from each of the Nain and Nunatsiavut governments. Data from focus groups and key informant interviews were combined and analysed using thematic analysis. Results. Open houses were identified as the preferred method to present research results to the community. Presentation methods should be interactive, visual and presented in both English and Inuktitut. Research dissemination efforts should be timely and involve both the researcher and a local official or community member to give the results additional validity and relevance. If possible, involving youth in the presentations will increase the impact of the message. Conclusion. Preferred information dissemination techniques in this Inuit community echo successful techniques from research conducted in Aboriginal communities. Future knowledge translation efforts in Inuit communities should consider involving youth in presentations due to their influential nature within the community. [ABSTRACT FROM AUTHOR]

In the summer of 2008, one of the worst cases of food contamination in Canadian history was confirmed when the Canadian Food Inspection Agency and Maple Leaf Foods issued a "health hazard alert" warning the public not to serve or consumer Sure Slice brand cold cuts. This localized warning quickly spiralled into a major listeriosis epidemic. More than 200 Maple Leaf Foods products were recalled, but not in time to prevent 20 deaths, the illness of thousands more and a class action lawsuit. This article explores Maple Leaf's crisis response strategy. Locating our analysis in relation to theorizing about the legitimacy problems that corporations and other powerful actors face in late modernity, it demonstrates that Maple Leaf's apology was effective in terms of restoring consumer trust and confidence to the extent that it addressed the uncertainties and anxieties that are endemic to contemporary risk society; and, more broadly, it 'worked' by disrupting the distribution of risk and blame to other stakeholders. [ABSTRACT FROM AUTHOR]

This article situates brand-based marketing within broader processes of risk communication. Over the past few decades, branding has become more pronounced in the Canadian beef industry, due in large part to structural changes that have placed greater emphasis on marketing and promotion as ways of responding to and managing consumer concerns. Government-mandated levies on the sale of livestock provide funds for these initiatives, blurring the line between industry and government support for agricultural commodities. To illustrate, I examine the Alberta beef industry's branding initiatives prior to and following the BSE-inspired trade ban. These campaigns negotiate messages about risk by enhancing the links between beef consumers and small-scale producers while rendering opaque more complex processes of industrialization and globalization. [ABSTRACT FROM AUTHOR]

Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety. [ABSTRACT FROM AUTHOR]

Canada has a long history of civil society involvement in food activism. While neo-liberal developments and deregulation since the 1970s were global in scope, Canada's political response was distinct due to its unique geography, social history, and system of governance. The first significant civil society collaboration to address food system inequities was the Peoples' Food Commission in 1978. The second wave of activism was precipitated by the need for civil society participation in the World Food Summits in 1996 and 2002 and led to the formation of Food Secure Canada-Sécurité Alimentaire Canada (FSC-SAC) in 2005. The current challenge for FSC-SAC is how to make an impact within the increasingly reregulated policy decision system. Several opportunities for civil society-state interaction are offered, including possibilities for new types of regulatory action toward greater food system sustainability. [ABSTRACT FROM AUTHOR]

This exploratory qualitative study was conducted to identify constraints to microbial food safety policy in Canada and the USA from the perspective of stakeholder groups along the farm to fork continuum. Thirty-seven stakeholders participated in interviews or a focus group where semi-structured questions were used to facilitate discussion about constraints to policy development and implementation. An emergent grounded theory approach was used to determine themes and concepts that arose from the data (versus fitting the data to a hypothesis or a priori classification). Despite the plurality of stakeholders and the range of content expertise, participant perceptions emerged into five common themes, although, there were often disagreements as to the positive or negative attributes of specific concepts. The five themes included challenges related to measurement and objectives of microbial food safety policy goals, challenges arising from lack of knowledge, or problems with communication of knowledge coupled with current practices, beliefs and traditions; the complexity of the food system and the plurality of stakeholders; the economics of producing safe food and the limited resources to address the problem; and, issues related to decision-making and policy, including ownership of the problem and inappropriate inputs to the decision-making process. Responsibilities for food safety and for food policy failure were attributed to all stakeholders along the farm to fork continuum. While challenges regarding the biology of food safety were identified as constraints, a broader range of policy inputs encompassing social, economic and political considerations were also highlighted as critical to the development and implementation of effective food safety policy. Strategies to address these other inputs may require new, transdisciplinary approaches as an adjunct to the traditional science-based risk assessment model. [ABSTRACT FROM AUTHOR]

The likelihood of the voluntary adoption of hazard analysis and critical control point (HACCP) among food processing firms is evaluated by exploring the perceptions of food safety managers with respect to a range of possible motivating factors including the exogenous pressure to adopt HACCP, efficacy of existing food safety controls, perception that HACCP will improve the firm's food safety controls, relative costs and benefits of HACCP implementation, impact of HACCP on business performance, and the nature of barriers to implementing HACCP. While market-based factors exert substantial pressure on firms to adopt HACCP, many food safety managers perceive that their existing food safety controls are adequate to meet existing food safety demands. While good manufacturing practice (GMP) and traceability are considered the most efficacious food safety controls, HACCP is most often perceived to provide intangible and “incidental” benefits that are often not recognized by food safety managers a priori. An important barrier to the voluntary adoption of HACCP is the perceived questionable appropriateness of HACCP for enhancing food safety controls, while financial constraints can be an absolute barrier to implementation. The results suggest a number of potential strategies through which the implementation of HACCP might be facilitated and enhanced through cooperation and coordination between regulators and industry organizations. La probabilité que les entreprises de transformation des aliments adoptent volontairement le système HACCP (analyse des risques et maîtrise des points critiques) a étéévaluée en examinant les perceptions des gestionnaires de sécurité alimentaire envers certains facteurs de motivation possibles tels que la pression exogène, l'efficacité des moyens de contrôle existants, la perception voulant que le système HACCP améliore le contrôle de la sécurité alimentaire de l'entreprise, les coûts et les avantages relatifs de la mise en place du système, les répercussions du système sur la performance de l'entreprise et la nature des obstacles à la mise en place du système. Bien que des facteurs de marché exercent d'importantes pressions pour que les entreprises adoptent ce système, de nombreux gestionnaires de sécurité alimentaire estiment que leurs moyens de contrôle existants répondent adéquatement aux demandes actuelles de sécurité alimentaire. Bien que les bonnes pratiques de fabrication (BPF) et la traçabilité soient considérées comme les moyens de contrôle de la sécurité alimentaire les plus efficaces, le système HACCP est le plus souvent perçu comme procurant des avantages intangibles et ≪accessoires≫ qui, souvent, ne sont pas reconnus a priori par les gestionnaires de sécurité alimentaire. La pertinence discutable perçue du système HACCP comme moyen d'améliorer le contrôle de la sécurité alimentaire constitue un important obstacle à l'adoption volontaire du système, bien que les contraintes financières peuvent être un obstacle absolu à sa mise en place. Les résultats suggèrent un certain nombre de stratégies potentielles grâce auxquelles la mise en place du système pourrait être facilitée et améliorée par la collaboration et la coordination entre les organismes de réglementation et les entreprises de l'industrie de la transformation des aliments. [ABSTRACT FROM AUTHOR]

Explores food safety and bioterrorism in the U.S. and Canada. Effect of bioterrorism on food supply; Cases of bioterrorism; Economic impact of bioterrorism; Prevention of bioterrorism; On-farm safety programs; Elements in response to unintentional or malicious food safety incidents.

Responds to questions regarding food safety and bioterrorism in the U.S. and Canada. Licensing of biological laboratories all over the world; Problem in unlawful access to manufacturing or databases in manufacturing facilities; Costs associated with the tracking and tracing system; Implications of the American Bioterrorism Act for Canadian food industry; Consumer confidence; Use of water as a mechanism for bioterrorism.

Discusses food safety and biological terrorism in the U.S. and Canada. Possibility of terrorists using disease agents; Access to and distribution of disease agents; Regulation of biological laboratories; International law enforcement; Civil liberty implications.

Food fraud is becoming a major concern for the food industry, consumers and governments. Food industries are accountable for food fraud management and, since January 2018, must implement measures to counter food fraud as part of a Global Food Safety Initiative (GFSI) scheme. However, information related to Food Business Operators' (FBO) perceptions and knowledge on food fraud is still very scarce. Hence, from October 2017 to April 2018, FBOs from different sectors across Canada were invited to answer an online survey of 52 closed-ended questions about their perceptions of food fraud and food fraud management. Close to 400 Canadian FBOs filled out the survey. This paper aims to present their perceptions, concerns and needs relative to food fraud, and their practices to manage and prevent this risk. Answers were collected and analyzed to build a representative picture of the Canadian food industry's perceived readiness and awareness of food fraud. A Kruskal—Wallis test was used to analyze differences among producers, processors and distributors regarding perceptions and knowledge of food fraud. This study provides valuable insights allowing academics and regulators to adapt their communication and collaboration with food industry stakeholders. It could also be used by FBOs as a first base for self-assessment. • An online survey answered by 398 FBOs across the Canadian agri-food value chain. • Excellent knowledge of the definition of food fraud across the industry sectors. • Only 33% of the respondents answered that their business is safe from food fraud. • 56% reported being rather confident in their ability to assess their vulnerability. • Traceability systems are the most common measure used to prevent food fraud. [ABSTRACT FROM AUTHOR]

Are you a Canadian food business that imports food or prepares food for export? Do you prepare and sell food within one or more provinces? Do you do business with a Canadian importer of food? If so, you may be subject to new requirements under the proposed Safe Food for Canadians Regulations (SFCR). [ABSTRACT FROM AUTHOR]