The fact that traditional food safety system in the absence of food safety culture is inadequate has recently become a cause of concern for food safety professionals and other stakeholders. Focusing on implementation of traditional food safety system i.e HACCP prerequisite program and HACCP without the presence of food safety culture in the food industry has led to the processing, marketing and...

This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuu...

Optimal Incentive Contracts under Inequity Aversion We analyze the Moral Hazard problem, assuming that agents are inequity averse. Our results differ from conventional contract theory and are more in line with empirical findings than standard results. We find: First, inequity aversion alters the structure of optimal contracts. Second, there is a strong tendency towards linear sharing rules. Thi...

Elicitation of requirements for safety critical aeroengine control systems is dependent on the capture of core design intent and the systematic derivation of requirements addressing hazardous deviations from that intent. Derivation of these requirements is inextricably linked to the safety assessment process. Conventional civil aerospace practice (as advocated by guidelines such as ARP4754 and ...

In recent years, there has been a marked evolution in private sector approaches to managing product quality. The food industry has been moving away from the traditional, largely reactive approach, focusing on end-product testing and “fire-fighting” to deal with quality problems, to a total quality approach emphasizing prevention and involvement of all personnel in providing customer satisfactio...

Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techni...

In the past, control of human health hazards in fresh food of animal origin has generally depended on traditional principles of hygiene, with few attempts to draw quantitative associations between hygiene activities and their outcomes in terms of human health. However, “modernization” of food hygiene programs for fresh foods of animal origin is now a commercial and regulatory goal in a number o...

C alls for deposit insurance reform regularly sound the refrain to make deposit insurance premiums more risk based.1 Those who support such a change believe that risk-based premiums will discourage insured banks from taking excessive risk because a bank facing higher premiums will think twice before undertaking a risky activity. This logic seems impeccable: Let banks face the true cost of risk ...