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Food Risk Analysis: Current Status of Research and Future Perspectives
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Food Risk Analysis: Current Status of Research and Future Perspectives

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 14866

Special Issue Editor

Dr. Tomaž Langerholc

E-Mail Website
Guest Editor
Department of Microbiology, Biochemistry, Molecular Biology and Biotechnology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia
Interests: food microbiology; gut microbiota; probiotics; immunology; biochemistry; food safety; food quality; food technology; food risk assessment

Special Issue Information

Dear Colleagues,

The climate crisis and environmental degradation have made us more aware of the need for changes to our global and local food systems. Moving towards more sustainable agricultural practices while striving to provide safe and nutritious food for the world's population is critical to public health.

Decisions on food issues should be based on risk analysis. This involves three components: risk assessment, risk communication, and risk management. These processes are essential to ensure the delivery of safe food. The harmonisation of risk/benefit assessment methodologies, as well as continuous improvement through the addition of certain elements (e.g., fully quantitative methods that account for variability and uncertainty), face the challenges associated with exposure to multiple and novel hazards, food matrix effects, the pre-market evaluation of novel products, and so on. Risk communication is moving from traditional risk communication to innovative and creative communication strategies targeting all levels of stakeholders. The latter strategy emphasizes the importance of communicating clear messages between risk assessors, managers, the media, interested groups, and the general public. Finally, risk management is adapting to the needs of the food industry to evaluate, develop, and implement new legislation policies.

Original articles, review articles, and short communications covering the full spectrum of food risk analysis are sought for this Special Issue. Contributions addressing microbiological and chemical risk assessment, communication, management, and food law are especially welcome.

Dr. Tomaž Langerholc
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • risk analysis
  • microbiological hazards
  • chemical hazards
  • hazards
  • food risk assessment
  • food benefit assessment
  • risk communication
  • risk management
  • food law

Published Papers (6 papers)

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Research

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23 pages, 4353 KiB  
Article
Food Risk Analysis: Towards a Better Understanding of “Hazard” and “Risk” in EU Food Legislation
by Ana-Andreea Cioca, Livija Tušar and Tomaž Langerholc
Foods 2023, 12(15), 2857; https://doi.org/10.3390/foods12152857 - 27 Jul 2023
Viewed by 1656
Abstract
For risk communication, it is important to understand the difference between “hazard” and “risk”. Definitions can be found in Codex Alimentarius and the European Union (EU) General Food Regulation (EC) No. 178/2002. The use of these terms as synonyms or their interchange is [...] Read more.
For risk communication, it is important to understand the difference between “hazard” and “risk”. Definitions can be found in Codex Alimentarius and the European Union (EU) General Food Regulation (EC) No. 178/2002. The use of these terms as synonyms or their interchange is a recurrent issue in the area of food safety, despite awareness-raising messages sent by EFSA (European Food Safety Authority) and other interested entities. A quick screening of the EU’s food regulations revealed several inconsistencies. Hence, it was considered necessary to further investigate if regulations could act as a source for this problem. A software tool was developed to support the detection and listing of inconsistent translations of “hazard” and “risk” in certain EU food regulations. Subsequently, native-speaking experts working in food safety from each EU country were asked to provide their individual scientific opinion on the prepared list. All data were statistically analysed after applying numerical scores (1–5) describing different levels of consistency. Results showed that the most common problem was the interchange of “hazard” with “risk” and vice versa. This lack of consistency can create confusion that can further translate into misjudgments at food risk assessment and communication levels. Full article
(This article belongs to the Special Issue Food Risk Analysis: Current Status of Research and Future Perspectives)
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12 pages, 290 KiB  
Article
Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey
by Mojca Jevšnik, Andrej Kirbiš, Stanka Vadnjal, Urška Jamnikar-Ciglenečki, Andrej Ovca and Matic Kavčič
Foods 2023, 12(14), 2735; https://doi.org/10.3390/foods12142735 - 18 Jul 2023
Viewed by 2488
Abstract
The authors present and discuss the results of a nation-wide survey on food safety knowledge among professional food handlers in Slovenia. The data were collected via a telephone survey using a well-established questionnaire adapted to the Slovenian context. Altogether, 601 respondents from hotels, [...] Read more.
The authors present and discuss the results of a nation-wide survey on food safety knowledge among professional food handlers in Slovenia. The data were collected via a telephone survey using a well-established questionnaire adapted to the Slovenian context. Altogether, 601 respondents from hotels, restaurants, catering, and confectionery units completed the questionnaire. To assess food safety knowledge among food handlers in both general and specific domains, three indexes (a General Knowledge Index, a Personal Knowledge Index, and a Temperature Knowledge Index) were created. Among them, the Temperature Knowledge Index revealed the largest gaps in knowledge. An insufficient transfer of food safety knowledge from managers and chefs to assistant chefs and kitchen assistants in establishments where more persons handle food was evident, while a course titled “Hygiene Minimum” of standardised training from the past still significantly contributes to food safety knowledge. The results suggest a need for improvement in the current system of food safety training courses for professional food handlers in Slovenia. The human factor in the food supply chain still has a significant role in ensuring food safety culture, and therefore must become a more important part of the food safety management system. Full article
(This article belongs to the Special Issue Food Risk Analysis: Current Status of Research and Future Perspectives)
22 pages, 9691 KiB  
Article
Informer-Based Safety Risk Prediction of Heavy Metals in Rice in China
by Ping Lu, Wei Dong, Tongqiang Jiang, Tianqi Liu, Tianyu Hu and Qingchuan Zhang
Foods 2023, 12(3), 542; https://doi.org/10.3390/foods12030542 - 26 Jan 2023
Cited by 2 | Viewed by 1529
Abstract
Focused supervision and early warning of heavy metal (HM)-contaminated rice areas can effectively protect people’s livelihood security and maintain social stability. To improve the accuracy of risk prediction, an Informer-based safety risk prediction model for HMs in rice is constructed in this paper. [...] Read more.
Focused supervision and early warning of heavy metal (HM)-contaminated rice areas can effectively protect people’s livelihood security and maintain social stability. To improve the accuracy of risk prediction, an Informer-based safety risk prediction model for HMs in rice is constructed in this paper. First, based on the national sampling data and residential consumption statistics of rice, we construct a dataset of evaluation indicators that can characterize the level of rice safety risk so as to form a safety risk space. Second, based on the K-medoids clustering algorithm, we classify the rice safety risk space into levels. Finally, we use the Informer neural network model to predict the safety risk indicators of rice in each province so as to predict the safety risk level. This study compares the prediction accuracy of a self-constructed dataset of rice safety risk assessment indicators. The experimental results show that the prediction precision of the method proposed in this paper reaches 99.17%, 91.77%, and 91.33% for low, medium, and high risk levels, respectively. The model provides technical support and a scientific basis for screening the time and area of HM contamination of rice, which needs focus. Full article
(This article belongs to the Special Issue Food Risk Analysis: Current Status of Research and Future Perspectives)
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16 pages, 1150 KiB  
Article
Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods
by Xiaocheng Wang, Yanbo Xu, Miaomiao Liang, Jian Gao, Jing Wang, Si Chen and Jingmin Cheng
Foods 2022, 11(13), 1971; https://doi.org/10.3390/foods11131971 - 02 Jul 2022
Cited by 3 | Viewed by 2200
Abstract
In China, food has become safer over the past five years, especially commonly consumed foods. Food supervision sampling has played an important role in improving food safety. However, consumer acceptance of the results of food safety supervision have not kept pace. Communicating actual [...] Read more.
In China, food has become safer over the past five years, especially commonly consumed foods. Food supervision sampling has played an important role in improving food safety. However, consumer acceptance of the results of food safety supervision have not kept pace. Communicating actual food safety risks to consumers and improving the public trust in food safety supervision sampling inspection has become an important issue. This study focused on food safety surveillance sampling of commonly consumed foods. In total, 4408 adult consumers were surveyed between August and October 2021. Structural equation modeling was performed for data analysis. This study found significant differences along gender lines and across different cities and levels of education with respect to evaluating competence trust and care trust on food supervision sampling inspection. This study identified the public’s competence trust, care trust, and perception of food safety as factors that significantly affect one’s attitude toward supervision sampling inspection. Care trust showed a more pronounced effect on trust enhancement than competence trust. The present study also provides some practical measures for food safety supervisors to improve public trust in the national food inspection. Specifically, the sampling process should be open and transparent. Full article
(This article belongs to the Special Issue Food Risk Analysis: Current Status of Research and Future Perspectives)
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22 pages, 7341 KiB  
Article
Prediction of Safety Risk Levels of Veterinary Drug Residues in Freshwater Products in China Based on Transformer
by Tongqiang Jiang, Tianqi Liu, Wei Dong, Yingjie Liu, Cheng Hao and Qingchuan Zhang
Foods 2022, 11(12), 1690; https://doi.org/10.3390/foods11121690 - 09 Jun 2022
Cited by 4 | Viewed by 1571
Abstract
Early warning and focused regulation of veterinary drug residues in freshwater products can protect human health and stabilize social development. To improve the prediction accuracy, this paper constructs a Transformer-based model for predicting the safety risk level of veterinary drug residues in freshwater [...] Read more.
Early warning and focused regulation of veterinary drug residues in freshwater products can protect human health and stabilize social development. To improve the prediction accuracy, this paper constructs a Transformer-based model for predicting the safety risk level of veterinary drug residues in freshwater products in China to conduct a comprehensive assessment and prediction of the three veterinary drug residues with the maximum detection rate in freshwater products, including florfenicol, enrofloxacin and sulfonamides. Using the national sampling data and consumption data of freshwater products from 2019 to 2021, this paper constructs a self-built dataset, combined with the k-means algorithm, to establish the risk-level space. Finally, based on a Transformer neural network model, the safety risk assessment index is predicted on a self-built dataset, with the corresponding risk level for prediction. In this paper, comparison experiments are conducted on the self-built dataset. The experimental results show that the prediction model proposed in this paper achieves a recall rate of 94.14%, which is significantly better than other neural network models. The model proposed in this paper provides a scientific basis for the government to implement focused regulation, and it also provides technical support for the government’s intervention regulation. Full article
(This article belongs to the Special Issue Food Risk Analysis: Current Status of Research and Future Perspectives)
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10 pages, 910 KiB  
Brief Report
Assessment of Aspartame (E951) Occurrence in Selected Foods and Beverages on the German Market 2000–2022
by Sydney Schorb, Katharina Gleiss, Roland Wedekind, Eero Suonio, Ann-Kathrin Kull, Marcel Kuntz, Stephan G. Walch and Dirk W. Lachenmeier
Foods 2023, 12(11), 2156; https://doi.org/10.3390/foods12112156 - 26 May 2023
Cited by 2 | Viewed by 4371
Abstract
This study examines the occurrence of the artificial sweetener aspartame (E951) in foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. Out of 53,116 samples analyzed, aspartame was present [...] Read more.
This study examines the occurrence of the artificial sweetener aspartame (E951) in foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. Out of 53,116 samples analyzed, aspartame was present in 7331 samples (14%), of which 5703 samples (11%) in nine major food groups were further evaluated. The results showed that aspartame was most commonly found in powdered drink bases (84%), flavored milk drinks (78%), chewing gum (77%), and diet soft drinks (72%). In the solid food groups, the highest mean aspartame content was detected in chewing gum (1543 mg/kg, n = 241), followed by sports foods (1453 mg/kg, n = 125), fiber supplements (1248 mg/kg, n = 11), powdered drink bases (1068 mg/kg, n = 162), and candies (437 mg/kg, n = 339). Liquid products generally had the highest aspartame content in diet soft drinks (91 mg/L, n = 2021), followed by regular soft drinks (59 mg/L, n = 574), flavored milk drinks (48 mg/kg, n = 207), and mixed beer drinks (24 mg/L, n = 40). These results suggest that aspartame is commonly used in some foods and beverages in Germany. The levels of aspartame found were generally within the legal limits set by the European Union. These findings provide the first comprehensive overview of aspartame in the German food market and may be particularly useful in informing the forthcoming working groups of the WHO International Agency for Research on Cancer (IARC) and the WHO/FAO Joint Expert Committee on Food Additives (JECFA), which are in the process of evaluating the human health hazards and risks associated with the consumption of aspartame. Full article
(This article belongs to the Special Issue Food Risk Analysis: Current Status of Research and Future Perspectives)
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