Reference : Microbiological safety and quality aspects of the short supply chain: SWOT analysis o...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/184578
Microbiological safety and quality aspects of the short supply chain: SWOT analysis of the Belgian case study
English
Verraes, Claire mailto [Federal Agency for the Safety of the Food Chain, Brussels, Belgium > DG Control Policy > Staff Direction for Risk Assessment > >]
Uyttendaele, Mieke [Ghent University, Ghent > Food Safety and Food Quality > > >]
Clinquart, Antoine mailto [Université de Liège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires >]
Daube, Georges mailto [Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires >]
Sindic, Marianne mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment. >]
Berkvens, Dirk [Institute of Tropical Medicine, Antwerp, Belgium > Biomedical Science > > >]
Herman, Lieve [Institute of Agricultural and Fisheries Research, Melle, Belgium > Technology and Food Science Unit > > >]
2015
British Food Journal
Emerald Group Publishing Limited
117
9
2250-2264
Yes (verified by ORBi)
International
0007-070X
[en] Food safety ; supply chain ; microbiological risk ; microbiological quality ; Listeria monocytogenes ; dairy products ; SWOT analysis
[en] Purpose
– In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short supply chain the primary products are locally processed and sold directly by the producer to the consumer. The short supply chain has different microbiological quality and safety aspects in comparison with the conventional chain. The purpose of this paper is to evaluate these aspects.

Design/methodology/approach
– The methodology consists of analyzing the available scientific literature and results of microbiological analyses on foods from the short supply chain.

Findings
– The main findings were that Listeria monocytogenes was frequently detected (15 percent) in sampled raw dairy products whereas Salmonella was not isolated in 1,023 samples. Human pathogenic vero (cyto) toxin-producing Escherichia coli and Campylobacter spp. are potential hazards, in particular for products that are not thermally treated. Data with regard to E. coli counts showed a greater variability in products from the short supply chain compared to the conventional chain.
Research limitations/implications
– The paper discusses strengths and weaknesses with impact on microbial quality and safety in operation of food safety management in the short supply chain vs the conventional chain.

Originality/value
– This is the first paper that assesses the risks from the short supply chain vs the conventional chain and that makes recommendations for operators in the short supply chain
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/184578
10.1108/BFJ-04-2015-0122

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