British Food Journal

Resource management and environmental health service delivery regarding milk hygiene: A South African perspective : Table of Contents

M.H.A Agenbag, J.F.R. Lues — Sun Jun 21 14:15:05 BST 2009

Abstract:
Purpose – As the regulatory authorities for registering, monitoring and controlling milk hygiene, metropolitan municipalities (metros) and district municipalities (DMs) should boast sufficient resources and systems to properly support the compliance of milk with legislative prescriptions and health standards. This paper aims to assess the availability and efficient management of resources for environmental health services (EHS), as well as the approach followed by local government (metropolitan and district municipalities as well as provincial health departments) in allocating available resources to monitor and control the informal milk-producing sector in South Africa. Design/methodology/approach – A structured questionnaire survey was conducted, targeting the cohort of municipal health service (MHS) managers (n=52) at the various metros and DMs in South Africa. Questions focused on physical and human resource management as well as the approach followed by MHS towards milk hygiene control. Findings – At the time of the survey it was determined that resources (financial, human and to a lesser extent transport) available for MHS to effectively monitor, control and support the informal milk-producing sector, were insufficient. Although food control enjoys high priority in MHS, activities such as sampling, premises inspections, and health and hygiene education at milking parlours, are predominantly performed on an ad hoc basis. This approach impacts negatively on the management of available resources and the effectiveness of interventions, leading to a need for national and provincial governments, industry and relevant associations to support and strengthen the capacity of municipalities to optimally exercise their powers and perform their functions. Originality/value – The importance of the paper lies in its quantification and description of the current MHS situation in South Africa and thereby, via quantifiable results it makes an appeal to regulatory bodies towards channelling and effective management of resources by applying project management principles and skills.

A cost-benefit evaluation framework of an electronic-based traceability system : Table of Contents

George Chryssochoidis, Angeliki Karagiannaki, Katerina Pramatari, Olga Kehagia — Sun Jun 21 14:15:05 BST 2009

Abstract:
Purpose – The concept of “traceability as a strategy and mandatory initiative” has replaced that of “traceability as a cost of a business or as a voluntary responsibility”. This implies that the introduction of a traceability system should be perceived and positioned as a catalyst for better business practices. However, despite these benefits, a traceability system is also investment-worthy. Hence, the value of investment in a traceability system constitutes a matter of considerable concern and debate for both practitioners and academics alike. This paper seeks to present a cost-benefit evaluation applied in a natural mineral water company regarding the pilot deployment of an electronic-based traceability system. Design/methodology/approach – This is a case based study. Findings – Based on the experience described previously, a high-level framework is generated that any organisation can refer to as a proper guideline in order to demonstrate how the costs and benefits can be compared for overall evaluation of the deployment of any traceability system. The details of the framework are described by applying it to a specific case. Practical implications – The present framework has theoretical interest for replicability in a different number of food sectors. Originality/value – The paper contributes to closing the existing gap regarding the theoretical approach that food traceability systems can adopt when their costs and benefits are investigated.

How to make meat business more effective: A case of Ukraine : Table of Contents

Anatoliy G. Goncharuk — Sun Jun 21 14:15:05 BST 2009

Abstract:
Purpose – The purpose of this paper is to find ways of improving the efficiency of the meatpacking business by achievement of a few sequential aims: an estimation of efficiency, determination of its key factors, revealing of the reserves of input reduction and potential growth of efficiency, and defining the ways of its improvement. Design/methodology/approach – A few models of the data envelopment analysis (DEA), three-factor production function and other tools of competitive and international benchmarking are used to analyse the efficiency of meatpacking companies. A two-criteria analysis tool named the efficiency-profitability matrix is used to determine the factors that influence efficiency. The results are based on the samples of 29 Ukrainian and 53 foreign meatpacking companies. Findings – Significant reserves of inputs reduction by the domestic meatpacking companies are revealed. The offered ways of using the potential of efficiency growth for the Ukrainian meatpacking producers are connected with the use of both their internal ability (modernization of equipment, motivation of personnel) and successful experience and resources of domestic and foreign companies through the tools of co-operation, exchange of experience, merger or friendly acquisition. Research limitations/implications – The research is limited to a single industry that is explained by requirement of technology (product) homogeneity while using DEA tools. Practical implications – The results contain the data and recommendations that can be practicable for meatpacking companies' management, present and potential investors and proprietors. Originality/value – This is the first study that adopts various analysis and benchmarking tools for the versatile research of efficiency in the meatpacking industry and finding ways for its improvement.

Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread : Table of Contents

Neelam Khetarpaul, Rajni Goyal — Sun Jun 21 14:15:05 BST 2009

Abstract:
Purpose – The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. However, wheat flour contains 8-12 per cent protein and is limited in essential amino acid, so supplementation of partially defatted soy dhal, sorghum, rice, maize and pearl millet will help to improve the nutritional value of chapatis. This paper seeks to address this issue. Design/methodology/approach – Wheat flour was supplemented with salt-treated partially defatted soy dhal, sorghum, rice, maize and pearl millet (50:10:10:10:10:10). Different salt treatments were given to soy dhal so as to remove its typical beany flavour. Different flours were mixed with water to form dough followed by preparation of chapati on flat iron plates. These were further evaluated organoleptically by the panel of judges. On the basis of organoleptic evaluation the best combination was used for nutritional evaluation. Findings – Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non-significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. Various processing methods, namely dough making and roasting involved in chapati making, significantly (p<0.05) reduced the phytic (11 per cent) and polyphenol (64 per cent) content of the developed chapati compared with unprocessed composite flour. As a result the protein and starch digestibility of the developed chapati was improved over the unprocessed composite flour. Research limitations/implications – Further research is needed regarding the amino acid profile of the developed chapati. Practical implications – Wheat flour should be supplemented with different cereals so as to improve the nutritional value. Originality/value – The paper has significance in terms of improving the nutritional quality of the chapati without any extra input of time and energy.

Changes in lipopolysaccharide- related endotoxicity of food-borne pathogens in response to safety treatments practised in South Africa : Table of Contents

M. Abraham, P. Venter, J.F.R. Lues, O. de Smidt, I. Ivanov — Sun Jun 21 14:15:05 BST 2009

Abstract:
Purpose – This paper aims to evaluate the influence of pasteurization, ultra high temperature (UHT) treatment and sodium benzoate preservation on the LPS-related endotoxicity of food-borne pathogens Escherichia coli, Salmonella enteritidis and Pseudomonas aeruginosa. Design/methodology/approach – The paper sees that selected bacteria were subjected to laboratory simulations of commercially used heat treatments. In the case of sodium benzoate preservation, the bacteria were grown in the presence of a sub-lethal dose of this preservative. Cells and debris were subjected to LPS extraction, GC-MS analyses and endotoxicity measurement with the chromogenic Limulus Amebocyte Lysate (LAL) assay. Findings – The heat treatments and preservation method influenced the LPS-related toxicity of each organism in a different manner. Increases in LPS-related toxicity were noted in the LPS liberated from UHT-treated E. coli and S. enteritidis and pasteurized E. coli and P. aeruginosa. Toxicity of the membrane associated LPS of UHT-treated E. coli and pasteurized S. enteritidis was also elevated. Sodium benzoate resulted in E. coli cells with LPS with related toxicity levels almost double compared to that of the control cells. S. enteritidis LPS also demonstrated an increase in toxicity, while that of P. aeruginosa was rendered less toxic. Practical implications – Toxicity could still be detected even after sterilization treatments like UHT, suggesting that viability and toxicity are not necessarily connected and that the toxicity of LPS molecules that remain in food products after treatment should be considered. Although ingestion of LPS originating from Gram-negative bacteria is a fairly new concept, the effect that these toxins might have on members of society with compromised immune systems and individuals suffering from gastrointestinal diseases cannot be ignored. Originality/value – The paper introduces a unique insight into food safety treatment-induced toxicological changes related to LPS originating from food-borne organisms, a factor that is currently unexplored in the South African food industry.

Wine and web marketing strategies: The case study of Italian speciality wineries : Table of Contents

Diego Begalli, Stefano Codurri, Davide Gaeta — Sun Jun 21 14:15:05 BST 2009

Abstract:
Purpose – This paper aims to investigate the level of internet marketing in use and the web marketing strategies models implemented by the Italian Speciality Wineries (ISWs). Design/methodology/approach – The paper surveyed a sample of 272 high quality wineries. The analysis of the existing web sites has been conducted through an adapted 7Cs model. The 7Cs model data analysis has been developed both at a univariate and a multivariate level. The entrepreneur's perception of internet marketing has been analysed through a market research questionnaire. Findings – The use of internet marketing by the ISWs is at an initial stage. “Show-case” is the main purpose while functionality is the most important web site characteristic. Five groups of wineries have been identified through cluster analysis. The web marketing approaches implemented revolve around the choice to effect online sales. The web marketing strategies map highlights that the future development of the ISWs web marketing models goes in two different directions. The entrepreneur's perception of quality of the web site is identified in navigability parameters. Originality/value – The paper contributes to a greater knowledge of the strategic web marketing models utilized by Italian speciality wineries. It also discusses the entrepreneur's perception of internet marketing.

Detection of Escherichia coli and Salmonella in chicken rinse carcasses : Table of Contents

Sun Jun 21 14:15:05 BST 2009

Abstract:
Purpose – This paper seeks to optimize a multiplex PCR in order to detect the incidence of Salmonella and Escherichia coli (E. coli) in chicken carcasses, eliminating a pre-culture enrichment step and the pathogen isolation. Design/methodology/approach – A total of 30 chicken rinse carcasses were analysed by standard microbiological methods, and the isolates were identified by biochemical and serological tests. The results were compared with those obtained by a multiplex PCR using validated primers targeting for invA and lamB genes of Salmonella and E. coli, respectively. Findings – Microbiological analysis showed the prevalence of Salmonella in 14 out of 30 chicken carcasses. The same rinse samples were also analysed by multiplex PCR, which allowed the simultaneous detection of both bacteria directly from the chicken rinse water microbial community. Originality/value – The optimized mPCR detected enterobacteria directly from the rinse samples, a complex matrix food, in one workday. There was 100 per cent agreement of the conventional microbiological analysis with those results obtained by multiplex PCR.