Food Safety in Quality Mark Aspect

Food Quality and Safety

Organic Food Quality & Safety Perception

Many more consumers have tried at least once organic food, but despite higher consumer awareness, they still show a great concern about food quality and safety. Recent research showed that there is still little knowledge of how organic products are produced and processed and which characteristics are fundamental for the consumer with regard to quality and safety. In this scenario, primary produ...

Food Safety Practices in COVID-19 Pandemic

This article has no abstract. DOI: 10.18502/jfqhc.7.3.4142

Ensuring Food Quality and Safety - NTR2008 Supplement

Food losses caused by pests, contamination and spoilage are enormous. It is estimated1 that 42% of the production of the eight major food and cash crops of the world are lost to pests, with post harvest losses adding a further 10%. Despite the use of modern food processing and distribution systems, food borne diseases still pose a widespread threat to human health as well as being an important ...

Food Safety Quality Assurance Programs in the Danish Swine Production

Despite Denmark’s limited size of just 44,000 sq km, the country produced 22 million pigs, 137 million broilers and 595,000 cattle in 2001. Denmark has approximately 14,000 swine producers, 95% of whom are members of the 150-year-old nationwide producer cooperative, the Danish Bacon and Meat Council. With a human population of 5.3 million inhabitants, domestic consumption accounts for only 15% ...