Jan Mei Soon

Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature

Intentional food crime is plural in nature in terms of the types of crime and the differing levels of financial gain. Successful models of food crime are dependent on how well the crime has been executed and at what point, or even if, detection actually occurs. The aim of this paper is to undertake a literature review and critique the often contradictory definitions that can be found in the literature in order to compare and contrast existing food crime risk assessment tools and their application. Food safety, food defense, and food fraud risk assessments consider different criteria in order to determine the degree of situational risk for each criteria and the measures that need to be implemented to mitigate that risk. Further research is required to support the development of global countermeasures, that are of value in reducing overall risk even when the potential hazards may be largely unknown, and specific countermeasures that can act against unique risks.

Building strategic resilience in the food supply chain

Purpose – The purpose of this paper is to consider the concept of strategic business resilience in order to postulate innovative mechanisms to drive business performance in the food supply chain. Design/methodology/approach – The research included a literature review and the development of a resilience model that can be adopted in the food supply chain at both a strategic and an operational level. Findings – Conflicts of interest exist for organisations that are seeking to strategically and effectively manage the pluralistic nature of internal and external supply chain risks. The model derived in this research can be used in the food supply chain to drive supply chain agility, organisational stability and longevity, and as a result continuous improvement. Originality/value – This research is of academic value and of value to policy makers and practitioners in the food supply chain.

Halal integrity in the food supply chain

Purpose n n n n nThis paper argues that there is an absence of halal integrity within the conventional stages of a food chain. This paper adapts the understanding of the different stages and argues the need to develop a critical consciousness for halal integrity within the food chain to address the needs of the ever-growing Muslim consumers’ market. The purpose of this paper is to propose a definition of halal integrity using farm to fork and global food supply chain models. n n n n nDesign/methodology/approach n n n n nThe study includes a review of priori literature and media reports regarding cross-contamination of food products with haram (forbidden) components. This background will be used to conceptualise halal integrity using farm to fork and global supply chain models. n n n n nFindings n n n n nDifferent interpretations of halal – what is permitted and what is prohibited – exist for the different schools of Islamic legal thought and within the customs of different countries. In order to ensure that food production is embracive of the religious needs of the global Muslim customer market, this paper utilises the farm to fork and global supply chain models to foster a critical awareness of halal needs. Halal integrity should be clearly presenting the details of the halal status of the product and assuring that the requirements for halal as stated are met. Halal integrity not only deals with permitted and prohibited foods, but that the halal status of the food products (i.e. from raw materials until it reaches the consumers) should not be breached (i.e. no cross-contamination with haram products/methods and no ill intents). A formal definition of halal integrity has been proposed. n n n n nResearch limitations/implications n n n n nThe SWOT analyses serve as a guideline as the analysis done may be outdated as the environments are constantly changing. n n n n nOriginality/value n n n n nThis research although academic is meant to have a real value in improving the integrity of the halal food supply chain, providing value to the food industry, to countries that are concerned about this supply chain and to Muslim consumers. Halal integrity is crucial to the success of the emerging halal market.

An alternative allergen risk management approach

ABSTRACT Protein components in food can trigger immune-mediated response in susceptible individuals. International law requires risk assessment to be undertaken by competent individuals to minimize food safety risk to consumers. Historically, allergen control legislation has been food-focused and on the requirement for on pack labeling, and the need for formal food recalls in the event of misleading or inappropriate labeling. In order to develop a mechanism for decision makers when assessing allergenic risk from plant-derived materials, the aim of this research was to consider a more holistic risk assessment method whereby rather than just using the food-based approach, an additive element in terms of considering the families of proteins is included. This approach reflects the need for food professionals to fully understand the role of proteins in triggering an allergic response to plant material and the health risk to individuals who show cross-reactivity to such proteins.

Mycotoxin incidents associated with cereals: lessons learnt and risk reduction strategies

This paper explores the occurrence and impact of mycotoxins linked to cereals and their indirect impact on human food safety. Epidemiological cases are used to evaluate the impact of mycotoxins on food and feed supply chains. It is shown that mycotoxins pose significant problems and, the implementation and enforcement of legislation, and the development of efficient supply chain strategies including private standards to reduce the risks of contamination and subsequent health issues are considered. Further, the paper identifies the different challenges faced by developing and developed nations in relation to managing the risks associated with mycotoxins relative to local, regional and global trading systems.

Application of theory of planned behaviour in purchasing intention and consumption of Halal food

Purpose n n n n nFood businesses provide Halal food to cater to the dietary requirements of Muslims, especially in communities with a growing number of the ethnic minority and at public institutions such as higher education establishments. A large and growing body of literature has investigated the purchasing and consumption behaviour of Halal food, and there are also studies that revealed consumers who do not support Halal food products on the grounds of animal welfare where animals were slaughtered without stunning. Thus, the purpose of this paper is to examine the predictors of purchasing intention of Halal food products and perceptions of animal welfare among Muslims and non-Muslim consumers of a public higher education institution. n n n n nDesign/methodology/approach n n n n nAn online questionnaire collected information on sociodemographic profiles and importance of Halal food. Descriptive statistics were used to determine the frequency of distribution of all sociodemographic characteristics. Multiple regression analyses were used to describe the theory of planned behaviour relationship and purchasing intention. n n n n nFindings n n n n nThe regression model for all the respondents explained about 73 per cent of the variance of the intent to purchase Halal foods where R2 = 0.724 (adjusted R2 = 0.72). This was significantly different from zero F(3, 185) = 162.130, p < 0.001. Both Muslim and non-Muslim consumers’ attitudes were significant predictors of their purchasing intention of Halal foods (β = 0.87, p < 0.001). The implications of subjective norms and perceived behavioural control and the lack of influence from these predictors are discussed. n n n n nOriginality/value n n n n nThis study revealed that both Muslim and non-Muslim consumers agreed on the importance of animal welfare, but there exist differences in perceptions of animal welfare in Halal meat production. This research is of value to those working in regulatory and food service settings in understanding the differences and needs of consumers, and it contributes to a better understanding of the customers within a university setting.