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Abstract A new alternative method for the processing of entire bodies or body parts of pet animals (Category 1 animal by‐products (ABPs)) was assessed. The method consists of an alkaline hydrolysis process under atmospheric pressure carried out in a batch system within a stainless‐steel container at temperatures higher than 95.5°C for more than 14 h. Prions are the most resistant biological hazards potentially present in the material to be treated. The proposed method was assessed by the BIOHAZ Panel for its efficacy in achieving a reduction in prion infectivity by at least 6 log10 to be considered equivalent to the processing method laid down in Point A Section 2 Chapter IV Annex IV of Commission Regulation (EU) No 142/2011. The application focusses on demonstrating the capacity of the alternative method to inactivate prions by providing evidence from two studies applying matrix‐assisted laser desorption/ionisation time of flight (MALDI–TOF) mass spectrometry to show the absence of peptides larger than 3 kDa after the treatment. The BIOHAZ Panel considers that these studies do not provide direct or indirect experimental evidence that the quantitative reduction of prion infectivity is achieved by the alternative method. Therefore, in the absence of quantitative estimation of prion infectivity reduction, the alternative method cannot be considered equivalent to the approved alkaline hydrolysis process.

Abstract The objective of this opinion was to determine if any wild caught fish species, originating from specific fishing grounds and consumed in the EU/EFTA could be considered free of zoonotic parasites. In this Opinion the term ‘fishery products’ only refers to fresh finfish. As there are multiple fish species and numerous potential parasites, Anisakis sp. was used as an indicator of zoonotic parasites in marine areas. This parasite species is particularly suited as it is common in marine environments, capable of infecting multiple fish species and is the subject of the majority of published studies. On the rare occasion where Anisakis sp. data were not available, or all tests were negative, other parasites such as Contracaecum osculatum (s.l.) and/or Phocanema spp. were considered. In freshwater systems, all zoonotic parasites were investigated. Consumption, import and landing data were used to determine the most relevant fish species and, where possible, the source fishing areas were identified. The most commonly consumed wild caught fish species in the EU/EFTA include tuna, cod, Alaskan pollock, hake, herring, sardines, mackerel, trout and saithe. Although the majority of these fish are caught in the Atlantic Ocean, the Mediterranean and the Black Sea (37) as well as several areas in the Indian Ocean, imported fish may originate from any global fishing areas, with the exception of Antarctica. Based on the data, at least one zoonotic parasite has been reported in at least one fish species in each of the FAO marine fishing areas. Thus, due to relative low fish host specificity of the zoonotic parasites, the panel concluded that all wild caught fish species may be exposed to and infected with zoonotic parasites. The same applies to freshwater fishing areas, with many areas having multiple studies reporting the presence of zoonotic parasites in the wild caught fish species.

Salmonella in raw cocoa beans (n = 870) from main sourcing areas over nine months was analyzed. It was detected in 71 (ca. 8.2%) samples, with a contamination level of 0.3–46 MPN/g except for one sample (4.1 × 104 CFU/g). Using prevalence and concentration data as input, the impact of thermal treatment in cocoa processing on the risk estimate of acquiring salmonellosis by a random Belgian chocolate consumer was calculated by a quantitative microbiological risk assessment (QMRA) approach. A modular process risk model from raw cocoa beans to cocoa liquor up to a hypothetical final product (70–90% dark chocolate tablet) was set up to understand changes in Salmonella concentrations following the production process. Different thermal treatments during bean or nib steam, nib roasting, or liquor sterilization (achieving a 0–6 log reduction of Salmonella) were simulated. Based on the generic FAO/WHO Salmonella dose–response model and the chocolate consumption data in Belgium, salmonellosis risk per serving and cases per year at population level were estimated. When a 5 log reduction of Salmonella was achieved, the estimated mean risk per serving was 3.35 × 10−8 (95% CI: 3.27 × 10−10–1.59 × 10−7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI:

Food safety has emerged as a paramount concern for both Vietnamese consumers and the government. However, limited data are available on food safety management systems in Viet Nam. This study identified significant gaps in good agricultural and hygienic practices along the fresh produce chain (farmers and traditional wholesalers/market sellers) in the region of Da Nang, Viet Nam. This was achieved through a survey on good agricultural and hygienic practices for farmers (n = 100) and sellers (n = 100), which researchers further supplemented by microbiological analysis for E. coli, Salmonella spp., and Listeria monocytogenes on leafy greens, water in contact with produce and contact surfaces (hands). The results indicated that 86.0 % of farmers and 54.0 % of sellers received food safety training in the last 3 years; and women dominated both vegetable cultivation but also trading. Farm-level deficiencies included inadequate handwashing practices, lack of documentation for manure application schedules, improper washing and drying of harvest tools, failure to keep containers elevated off the ground, improper storage of vegetables, and inadequate covering of containers, with respectively 34.0 %, 30.3 %, 12.1 %, 41.7 % and 7.9 % of farmers executing the practice as prescribed by the WHO/FAO ‘5 keys of growing safer fruits and vegetables’. As for sellers, the most dominant gaps (

Fifty-nine percent (59%) of the reported food safety issues in Vietnam are related to seafood products, mainly fish and fish products. The international export of seafood products continues to grow due to intensification of the production in the Vietnamese seafood processing industry. To ensure the production of safe food, a company-specific, effective food safety management system is essential. This research explores the maturity of food safety management systems in a convenience sample of the Vietnamese seafood processing industry to identify potential gaps and interventions for improvement. The food safety management system diagnostic instrument was used to assess the context riskiness, maturity of control and assurance activities and food safety performance of 11 companies. Maturity of their food safety management systems was further explored through hierarchical cluster analysis, and the differences in maturity between clusters were statistically tested through Mann-Whitney U tests (nonparametric). The influence of companies’ organizational characteristics on the maturity of control and assurance activities was assessed through nonparametric K independent tests. A variability in the maturity of food safety management systems between the eleven Vietnamese companies was measured. Cluster analysis revealed two clusters, Cluster I (six companies) and Cluster II (five companies). The companies in both these clusters operate under a moderate level context riskiness and average to advanced level of food safety performance. However, control and assurance activities are at a lower maturity in Cluster I compared to Cluster II. None of the companies’ organizational characteristics (i.e. certification level) have a statistically significant influence on the maturity of control and assurance activities. However, compliance with multiple food safety standards and the presence of physical intervention system(s) have a positive influence on food safety performance.

Abstract Mycotoxin contamination in rice can lead to a health risk for consumers. In this study, the health risk among different age groups of Vietnamese population in the Mekong Delta, Vietnam was evaluated through rice consumption. Total aflatoxins (AFs) and fumonisins (FBs) in raw rice samples (n = 50) were analyzed using an ELISA method. A survey (n = 155) was used to collect data on rice consumption and consumer practices for the evaluation of mycotoxin exposure. Results showed that the frequency of AFs and FBs contamination was 60 and 74% with the average concentrations in raw rice ranging from 1.88–4.00 ng/g and 227–290 ng/g from the lower bound (LB) to the upper bound (UB), respectively. The average AFs exposure due to rice consumption was estimated from 0.81 to 2.44 ng/kg bw/day at scenarios LB – UB with the medium bound (MB) of 2.10, 1.60, 1.92 and 1.23 ng/kg bw/day for children, adolescents, adults and elderly, respectively. These values ranged from 343 to 724 ng/kg bw/day with respect to FBs (scenarios LB - UB), which are below the provisional maximum tolerable daily intakes (PMTDI) value (2000 ng/kg bw/day). The margin of exposure (MoE) to AFs ranged from 160 to 1585,179-2669,149–2175 and 206–3480 for children, adolescent, adults and elderly, respectively from UB - LB, indicating a high health risk for this carcinogenic hazard since the values are so lower than 10,000 (safe limit). However, for FBs, MoE value ranged from 105 to 575 (UB-LB) for all groups, which are higher compared to 100 (safe limit), indicating no risk for public health. The mean cancer risk due to estimated AFs exposure at LB - UB was 0.05–0.13 cases/year/100,000 individuals with MB of 0.08–0.13 cases/year/100,000 people for all four age groups. This study provides new insights into probabilistic risk assessment and potential health impact of mycotoxins in rice in the Mekong Delta, Vietnam.

Scope and approach: The prevailing food integrity culture of four Belgian food companies was assessed through a validated method triangulation. The relation between the perceived food integrity climate, the performed food integrity and the companies' food fraud vulnerability was analyzed in view of employees' demographic characteristics (i.e. age, seniority, job function, contract type) and organizational characteristics (i.e. product type, service type, company size and certifications status). Results and conclusions: Results from this semi-quantitative study revealed that all the participating companies recorded a positive food integrity culture, as their food integrity climate and performance were medium-high and their fraud vulnerability was medium-low. Minor differences among companies were identified depending on their specific organizational characteristics and employees' demographic characteristics. People integrity was the lowest-perceived food integrity dimension and specific food fraud control measures were lacking in the majority of the participating companies. Managers perceived their company's food integrity climate higher than the operators in contact with food, implying that employees in different job functions may hold differing perceptions of their company's climate. For the other demographic characteristics analyzed (age, seniority and contract type), a statistical correlation with the perceived food integrity climate was not revealed. Results suggest that product type, company size and certifications status may also promote (or hinder) the achievement of a positive food integrity culture. The applied food integrity culture method triangulation has demonstrated to assist food companies in acknowledging potential weaknesses in their food integrity climate, food integrity performance and food fraud control measures, allowing them to improve key human, operational, technical and managerial aspects to achieve an overall consolidated food integrity culture.

Three facets of food safety culture (FSC) (i.e., food safety management system (FSMS), human-organizational and human-individual building block), were diagnosed through a validated mixed-method assessment in twenty food processing companies. Many underdeveloped dimensions were detected in the FSMS and the human-organizational building block, while the human-individual building block was more mature. It was explored whether company (e.g., company size) and employee characteristics (e.g. leaders vs. non-leaders) are associated with FSC maturity (based on 1410 employee responses) through a cluster analysis and statistical (Mann-Whitney U and Kruskal-Wallis) tests. Results revealed significant differences (p-value

Abstract The contamination of water used in post‐harvest handling and processing operations of fresh and frozen fruit, vegetables and herbs (ffFVHs) is a global concern. The most relevant microbial hazards associated with this water are: Listeria monocytogenes, Salmonella spp., human pathogenic Escherichia coli and enteric viruses, which have been linked to multiple outbreaks associated with ffFVHs in the European Union (EU). Contamination (i.e. the accumulation of microbiological hazards) of the process water during post‐harvest handling and processing operations is affected by several factors including: the type and contamination of the FVHs being processed, duration of the operation and transfer of microorganisms from the product to the water and vice versa, etc. For food business operators (FBOp), it is important to maintain the microbiological quality of the process water to assure the safety of ffFVHs. Good manufacturing practices (GMP) and good hygienic practices (GHP) related to a water management plan and the implementation of a water management system are critical to maintain the microbiological quality of the process water. Identified hygienic practices include technical maintenance of infrastructure, training of staff and cooling of post‐harvest process water. Intervention strategies (e.g. use of water disinfection treatments and water replenishment) have been suggested to maintain the microbiological quality of process water. Chlorine‐based disinfectants and peroxyacetic acid have been reported as common water disinfection treatments. However, given current practices in the EU, evidence of their efficacy under industrial conditions is only available for chlorine‐based disinfectants. The use of water disinfection treatments must be undertaken following an appropriate water management strategy including validation, operational monitoring and verification. During operational monitoring, real‐time information on process parameters related to the process and product, as well as the water and water disinfection treatment(s) are necessary. More specific guidance for FBOp on the validation, operational monitoring and verification is needed.

In the food industry, a mature food safety culture (FSC) is linked to better food safety performance. However, the relationship between FSC maturity and key economical performance indicators, such as cost allocation, remains unexplored. This research is the first pilot study to empirically explore the association between FSC maturity and cost of quality (CoQ). A CoQ survey was developed and pretested. CoQ data were collected through collaboration with company management. FSC maturity was assessed through a validated mixed-method assessment (diagnostic instrument, questionnaires, and interviews). A convenience sample of five food processing companies was assembled and subjected to FSC and CoQ assessment. Results revealed that monitoring CoQ is not yet standard practice in the food industry: three out of five companies were unable to specify all failure costs. For prevention and appraisal costs, results showed descriptively and statistically that when these costs are higher, FSC is more mature. Considering the theoretical context of the research (CoQ models and available literature), these results present the first empirical evidence to substantiate that FSC could replace product/service quality in CoQ models. Findings justify the push for a shift in perception, from considering FSC as a task on the list of resource demanding activities toward a narrative in which FSC contributes to financial health.

The current society consists of an increasing number of people vulnerable to infections. For certain people with severe immunodeficiency, a neutropenic or low-microbial diet is being prescribed, which substitutes high-risk foods that are more likely to contain human (opportunistic) pathogens with lower-risk alternatives. These neutropenic dietary guidelines are typically set up from a clinical and nutritional perspective, rather than from a food processing and food preservation perspective. In this study, the current guidelines in use by the Ghent University Hospital were evaluated based on the current knowledge of food processing and preservation technologies and the scientific evidence on microbiological quality, safety, and hygiene of processed foods. Three criteria are identified to be important: (1) the microbial contamination level and composition; (2) the potential presence of established foodborne pathogens such as Salmonella spp. (to which a zero-tolerance policy is recommended); and (3) an increased vigilance for L. monocytogenes as an opportunistic foodborne pathogen with a high mortality rate in immunocompromised individuals (to which a zero-tolerance policy should apply). A combination of these three criteria was used as a framework for the evaluation of the suitability of foodstuffs to be included in a low-microbial diet. Differences in processing technologies, initial contamination of products, etc., however, lead to a high degree of variability in microbial contamination and make it difficult to unambiguously accept or reject a certain type of foodstuff without prior knowledge of the ingredients and the processing and preservation technologies applied during manufacturing and subsequent storage conditions. A restricted screening on a selection of (minimally processed) plant-based foodstuffs on the retail market in Flanders, Belgium supported decision-making on the inclusion of these food types in a low-microbial diet. Still, when determining the suitability of a foodstuff to be included in a low-microbial diet, not only the microbiological status but also nutritional and sensorial properties should be assessed, which requires multidisciplinary communication and collaboration.

The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out among 315 crisps consumers in Nairobi, and consumption patterns were collected using a pre-tested structured 7-day recall questionnaire. A total of 43 branded and 15 unbranded potato crisps samples were purchased in triplicates of 100 g and acrylamide was quantified using a gas chromatograph with a flame ionization detector. Consumption data were combined with the data on acrylamide contents from which dietary acrylamide intake was calculated using a probabilistic approach based on @Risk TopRank 6 risk analysis software for excel. The mean estimated acrylamide intake was 1.57 µg/kg body weight (BW) per day while the 95th (P95) percentile was 5.1 µg/kg BW per day, with margins of exposures (MOE) being 197 and 61, respectively. The intake of acrylamide was significantly (P < 0.05) higher in unbranded crisps with a mean value of 2.26 and 95th percentile of 6.54 µg/kg BW per day, MOE being 137 and 47, respectively. There were extremely lower MOE indicating higher exposure to acrylamide by the consumers mainly because of the higher acrylamide contents in potato crisps, and hence the need for mitigation measures.

Abstract A risk‐based approach was used to develop guidance to be followed by food business operators (FBOs) when deciding on food information relating to storage conditions and/or time limits for consumption after opening a food package and thawing of frozen foods. After opening the package, contamination may occur, introducing new pathogens into the food and the intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors may change, affecting microbiological food safety. Setting a time limit for consumption after opening the package (secondary shelf‐life) is complex in view of the many influencing factors and information gaps. A decision tree (DT) was developed to assist FBOs in deciding whether the time limit for consumption after opening, due to safety reasons, is potentially shorter than the initial ‘best before’ or ‘use by’ date of the product in its unopened package. For products where opening the package leads to a change of the type of pathogenic microorganisms present in the food and/or factors increasing their growth compared to the unopened product, a shorter time limit for consumption after opening would be appropriate. Freezing prevents the growth of pathogens, however, most pathogenic microorganisms may survive frozen storage, recover during thawing and then grow and/or produce toxins in the food, if conditions are favourable. Moreover, additional contamination may occur from hands, contact surfaces or contamination from other foods and utensils. Good practices for thawing should, from a food safety point of view, minimise growth of and contamination by pathogens between the food being thawed and other foods and/or contact surfaces, especially when removing the food from the package during thawing. Best practices for thawing foods are presented to support FBOs.

Given the need to prevent food fraud within the international food supply chain and the current lack of research on food integrity, in this paper, the relation between the organizational food integrity climate and employees’ food integrity behavior is examined to understand the role of the individual or psychological dimension in food integrity. The construct of food integrity behavior was introduced and defined, and the conceptual model of the food integrity climate in relation to food integrity behavior was elaborated along with study variables and hypotheses. In the proposed model, the potential moderating role of employees’ psychological well-being (i.e., burnout and job stress) was analyzed, and two mediating variables were also proposed (i.e., knowledge and motivation) which both could explain how the prevailing food integrity climate might influence employees’ food integrity behavior. Data was collected through convenience sampling in four Belgian food companies with a total of 118 participating employees through a self-assessment questionnaire. Based on the statistical analysis, it was concluded that a well-developed organizational food integrity climate promotes positive employees’ food integrity behavior. Specifically, results of this semi-quantitative study demonstrated that the companies’ food integrity climate is positively related to the employees’ food integrity behavior both directly and indirectly, and that food integrity knowledge is a partial mediator in the relation between food integrity climate and food integrity behavior, while food integrity motivation is a full mediator. Study limitations and implications are also discussed.

Abstract A risk‐based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. ‘best before’ date or ‘use by’ date), setting of shelf‐life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product‐by‐product basis, considering the relevant hazards, product characteristics, processing and storage conditions. The hazard identification is food product‐specific and should consider pathogenic microorganisms capable of growing in prepacked temperature‐controlled foods under reasonably foreseeable conditions. The intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors of the food determine which pathogenic and spoilage microorganisms can grow in the food during storage until consumption. A decision tree was developed to assist FBOs in deciding the type of date marking for a certain food product. When setting the shelf‐life, the FBO needs to consider reasonably foreseeable conditions of distribution, storage and use of the food. Key steps of a case‐by‐case procedure to determine and validate the shelf‐life period are: (i) identification of the relevant pathogenic/spoilage microorganism and its initial level, (ii) characterisation of the factors of the food affecting the growth behaviour and (iii) assessment of the growth behaviour of the pathogenic/spoilage microorganism in the food product during storage until consumption. Due to the variability between food products and consumer habits, it was not appropriate to present indicative time limits for food donated or marketed past the ‘best before’ date. Recommendations were provided relating to training activities and support, using ‘reasonably foreseeable conditions’, collecting time–temperature data during distribution, retail and domestic storage of foods and developing Appropriate Levels of Protection and/or Food Safety Objectives for food–pathogen combinations.

Bivalves are a good source of nutrients but also a potential source of environmental contaminants, which could pose a risk for consumers. The aims of this study were: the determination of 16 elements by ICP-MS in 48 samples of five bivalve species purchased from market in Korea; the identification of elements useful for species classification using multivariate analyses; and the benefit-risk evaluation associated to the consumption of these bivalves. The highest difference among content of elements between species was found for Cd, Mn, Ni, Zn, and Fe. Partial last squares discriminant analysis revealed elements with a VIP score >1 which were considered as the most relevant for explaining certain species. As, Cd, Co, and Ni were found as taxonomical markers of V. philippinarum; Mn, Zn, Mg, and Na of A. irradians; and Cd, Ni, and Fe of M. yessoensis. These species could serve as good dietary sources of essential elements. Cd exposure by consumption of Manila clams is not representing a health risk for the Korean population; however, through consumption of Yesso scallops, 5.3% of the Korean population has a potential health risk. Removal of the digestive gland before eating will drastically reduce the amount of Cd ingested.

This study evaluates the influence of crop seasons, cultivation regions, and traditional agricultural practices on the occurrence of F. proliferatum and A. flavus in the rice chain in the Mekong Delta, Vietnam. A survey on pre- and post-harvest practices was performed from 2017 to 2019 in parallel with sampling. Results showed that F. proliferatum (36.3%) and A. flavus (10%) were predominantly present throughout the rice chain. These fungi frequently occurred in winter–spring and autumn–winter crops in Can Tho paddy. Especially, F. proliferatum appeared both on the field and during transportation (50–100%), while A. flavus presented at all stages (10–33%). The occurrence of F. proliferatum reduced 70–27% after drying, depended on the seasons, compared to field and transportation stages and could not be detected anymore at further stages. Applying poor pre-harvest agricultural practices such as the use of certain varieties (Jasmine, DT8 varieties), combination of fertilizers (organic–inorganic), fields with crop debris, unhygienic boats, and delayed drying time of 8–12 h or 12–28 h resulted in an increase in fungal contamination on paddy. This study provides a detailed description of fungi contamination in crop seasons, cultivation regions, and agricultural practices, which may help in understanding the fungal dynamic and allow identification of good agricultural practices to mitigate the fungal contamination and potential mycotoxin production.

The current study aimed to evaluate the impact of the crop season, cultivation region, and traditional pre- and post-harvest agricultural practices on mycotoxin contamination in the Mekong Delta rice chain of Vietnam. The results showed that aflatoxins (AFs) and fumonisins (FBs) were predominantly detected in both paddy (n = 91/184, 50%) and white rice (n = 9/46, 20%). Aflatoxin B1 (AFB1)-contaminated paddy samples (n = 3) exceeded the regulatory threshold (5 µg·kg−1). The contamination of paddy with AFs and FBs was not significantly different by growing seasons and cultivation localities. Evidently, in the winter–spring season, fumonisins frequently occurred in paddy planted in Can Tho, while AFs were found in paddy planted in regions Dong Thap and An Giang, and such toxins were absent in Can Tho. Furthermore, the selection of paddy varieties strongly impacted the occurrence of these toxins, especially AFs, for example, line DT8 and Jasmine were susceptible to AFs and FBs. In addition, poor pre- and post-harvest practices (such as crop residue-free fields, fertilizer application, unsanitary means of transport, delayed drying time) had an impact on the AFs and FBs contamination. Our findings can help to understand the dynamics of AFs and FBs in the rice chain in the Vietnamese Mekong Delta, leading to the mitigation of the contamination of AFs and FBs in rice.

Mangrove wetlands provide essential ecosystem services such as coastal protection and fisheries. Metal pollution due to industrial and agricultural activities represents an issue of growing concern for the Guayas River Basin and related mangroves in Ecuador. Fisheries and the related human consumption of mangrove crabs are in need of scientific support. In order to protect human health and aid river management, we analyzed several elements in the Guayas Estuary. Zn, Cu, Ni, Cr, As, Pb, Cd, and Hg accumulation were assessed in different compartments of the commercial red mangrove crab Ucides occidentalis (hepatopancreas, carapax, and white meat) and the environment (sediment, leaves, and water), sampled at fifteen sites over five stations. Consistent spatial distribution of metals in the Guayas estuary was found. Nickel levels in the sediment warn for ecological caution. The presence of As in the crabs generated potential concerns on the consumers’ health, and a maximum intake of eight crabs per month for adults is advised. The research outcomes are of global importance for at least nine Sustainable Development Goals (SDGs). The results presented can support raising awareness about the ongoing contamination of food and their related ecosystems and the corresponding consequences for environmental and human health worldwide.

The potential of Lemna minor to valorise agricultural wastewater into a protein-rich feed component to meet the growing demand for animal feed protein and reduce the excess of nutrients in certain European regions was investigated. Three pilot-scale systems were monitored for nine weeks under outdoor conditions in Flanders. The systems were fed with a mixture of the liquid fraction and the biological effluent of a swine manure treatment system diluted with rainwater in order that the weekly N and P addition was equal to the N and P removal by the system. The design tested the accumulation of elements in a continuous recirculation system. Potassium, Cl, S, Ca, and Mg were abundantly available in the swine manure wastewaters and tended to accumulate, being a possible cause of concern for long-operating recirculation systems. The harvested duckweed was characterised for its mineral composition and protein content. In animal husbandry, trace elements are specifically added to animal feed as micronutrients and, thus, feedstuffs biofortified with essential trace elements can provide added value. Duckweed grown on the tested mixture of swine manure waste streams could be considered as a source of Mn, Zn, and Fe for swine feed, while it is not a source of Cu for swine feed. Moreover, it was observed that As, Cd, and Pb content were below the limits of the feed Directive 2002/32/EC in the duckweed grown on the tested medium. Overall, these results demonstrate that duckweed can effectively remove nutrients from agriculture wastewaters in a recirculated system while producing a feed source with a protein content of 35% DM.

Current scientific research and industry guidelines focus on food safety, aiming to reduce unintentional food contaminations through technological and managerial measures. Due to the deceptive nature of food fraud, the fight to prevent intentional food adulteration and counterfeiting threats requires an approach that goes beyond the common food safety-based strategies and falls into the sphere of food integrity. With food integrity being an emerging discipline, a definition was proposed and the concept of food integrity climate was introduced. A food integrity climate (FIC) self-assessment tool in the form of a questionnaire, with twenty indicators and a five-point Likert rating scale was developed, expert-validated, and tested in practice in a large-scale meat distribution company. The questionnaire was designed to measure the performance level of food integrity in food businesses along the supply chain through managers’ and operators’ perceptions. Minor but interesting differences were found in the food integrity climate perceived between managers and operators as well as among the company’s affiliates. The tool helps food businesses to get a deeper insight on the human dimension behind food integrity through the assessment of five climate components in relation to four food integrity elements, identifying strengths and weaknesses regarding a company’s food integrity climate.

Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation.

Abstract Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering ‘product information and customer awareness’. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop.