MEAL – Segurança Alimentar 2011/2012

Presenças

Pauta de Frequência (informativa)

Sumários e Apresentações

Aula	Data	Sumário
1	9/3/12	Apresentação e funcionamento da disciplina Distribuição de artigos para as duas próximas aulas
2	16/3/12	Apresentação de artigos pelos alunos. Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control 18, 124-130. (Joana Rufino; Nuno Rodrigo Marques Mendes; Diana Emanuela Forte Ventura) Wallace, C. e Williams, 2001. Pre-requisites: a help or a hindrance to HACCP? Food Control 12, 235-240 (Carolina Patrícia Gonçalves dos Santos; Ana Raquel Jorge Santos; Fabiana Filipa Gomes da Silva Oliveira) Powell et al., 2011. Enhancing food safety culture to reduce rates of foodborne illness. Food Control 22, 235-240 (Susana Patrícia De Pinho Gomes; Maria Do Rosário Rodrigues Rocha; Joana Miguel Rodrigues) Wilcock, A. et al., 2011. Effective implementation of food safety initiatives: Managers’, food safety coordinators’ and production workers’ perspectives. Food Control 22, 27-33 (Inês Margarida Gonçalves Martins; Liliana Andreia Teixeira Ribeiro; Telma Henriques Vieira)
3	23/3/12	Gomes-Neves, E. et al., 2011. Meat handlers training in Portugal: A survey on knowledge and practice. Food Control 22, 501-507. (Tiago Filipe Santos Correia, Sara Alexandra Oliveira Cipriano, Cristina de Vasconcelos Costa Rodrigues) Walker, E., 2003. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Food Control 14, 169-174 (Andreia Rainho de Almeida, Ana Carolina Carrola Madeira, Cláudia Patrícia Quatorze Dias) Shih, K-M e Wang, W-K. 2011. Factors influencing HACCP implementation in Taiwanese public hospital kitchens. Food Control 22, 496-500 (Ana Maria Manso Rodrigues, Camila Michele Abdal, Sandra Emilia Mesquita Borges) Veiros, M.B.; Proença, R.P.C.; Santos, M.C.T.; Kent-Smith, L. e Rocha, A., 2009. Food safety practices in a Portuguese canteen. Food Control 20, 936–941. (Susana Rita Mona Caseirito Torrão, Telma Filipa Nunes Cantante)
4	31/3/12	Taylor, E. 2001. HACCP in small companies. Benefit or Burden? Food Control 12, 217-222. (Carolina Patricia Gonçalves dos Santos, Susana Patrícia de Pinho Gomes) Mortimore, S. 2001. How to make HACCP work in practice. Food Control 12, 209-215 (Nuno Rodrigo Marques Mendes, Ana Raquel Jorge Santos, Inês Margarida Gonçalves Martins) Sperber, WH, 1998. Auditing and verification of food safety and HACCP. Food Control 9 (2-3), 157-162. (Diana Emanuela Forte Ventura, Maria do Rosário Rodrigues Rocha, Liliana Andreia Teixeira Ribeiro) Sarter, S.; Sarter, G. e Gilabert, P. , 2010.A Swot analysis of HACCP implementation in Madagascar. Food Control 21, 253–259 (Fabiana Filipa Gomes da Silva Oliveira, Joana Miguel Rodrigues, Telma Henriques Vieira)
5	14/4/12	Wua, X [et al.], 2010. Socio-technical innovations for total food chain safety during the 2008 Beijing Olympics and Paralympics and beyond. Trends in Food Science & Technology 21, 44-51 (Tiago Filipe Santos Correia,Andreia Rainho de Almeida,Ana Maria Manso Rodrigues) Torres, D.H., 2000. Role of government in HACCP audit: a Cuban perspective. Food Control 11,365-369 (Sara Alexandra Oliveira Cipriano, Ana Carolina Carrola Madeira, Susana Rita Mona Caseirito Torrão) Lee, J. A. e Hathaway, S. C., 1998. The challenge of designing valid HACCP plans for raw food commodities. Food Control 9 (2-3), 111-117. (Cristina de Vasconcelos Costa Rodrigues, Camila Michele Abdal,Telma Filipa Nunes Cantante) Untermann, F., 1999. Food safety management and misinterpretation of HACCP. Food Control 10, 161-167. (Cláudia Patrícia Quatorze Dias, Sandra Emilia Mesquita Borges, Joana Rufino)
6	20/4/12	Taylor, E., 2008. A new method of HACCP for the catering and food service industry. Food Control 19, 126-134. (Joana Rufino, Inês Martins e Maria do Rosário Rocha) Azanza e Zamora-Luna. 2005. Barriers of HACCP team members to guideline adherence. Food Control 16, 15-22 (Nuno Mendes, Fabiana Oliveira, Carolina Santos) Virginia N. Scott, 2005. How does industry validate elements of HACCP plans? Food Control 16 (2005) 497–503. (Susana Gomes, Joana Rodrigues, Liliana Ribeiro) Spencer Henson , Georgina Holt e James Northen, 1999. Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 10 (1999) 99-106 (Diana Ventura, Ana Raquel Santos, Telma Vieira)
7	11/5/12	H.M. Lupin, M.A. Parin e A. Zugarramurdi, 2010. HACCP economics in fish processing plants. Food Control 21 (2010) 1143–1149 (Tiago Correia, Camila Abdal, Susana Torrão) te Giffel, MC; Meeuwisse, J e de Jong P., 2001. Control of milk processing based on rapid detection of micro-organisms. Food Control 12 (2001) 305-309. (Sara Cipriano, Andreia Almeida, Cláudia Dias) Paula Lazzarin Uggioni e Elisabete Salay, 2012. Consumer knowledge concerning safe handling practices to prevent microbiological contamination in commercial restaurants and socio-demographic characteristics, Campinas/SP/Brazil. Food Control 26 (2012) 331- 336. (Ana Rodrigues, Sandra Borges, Telma Cantante) Carmen Losasso , Veronica Cibin , Veronica Cappa , Anna Roccato , Angiola Vanzo ,Igino Andrighetto , Antonia Ricci, 2012. Food safety and nutrition: Improving consumer behaviour. Food Control 26 (2012) 252-258. (Liliana Ribeiro, Cristina Rodrigues, Ana Carolina Madeira)
8	18/05/12	M.F. Stringer , M.N. Hall, The Breakdowns in Food Safety Group, 2007. A generic model of the integrated food supply chain to aid the investigation of food safety breakdowns. Food Control 18, 755–765. Caroline Opolski Medeiros , Suzi Barletto Cavalli , Elisabete Salay , Rossana Pacheco C. Proença, 2011. Assessment of the methodological strategies adopted by food safety training programmes for food service workers: A systematic review. Food Control 22, 1136-1144. M. Jevsnik a, V. Hlebec , P. Raspor, 2008. Consumers’ awareness of food safety from shopping to eating. Food Control 19, 737–745 T.E. Quested [et al.], 2010. Trends in technology, trade and consumption likely to impact on microbial food safety. International Journal of Food Microbiology 139 (2010) S29–S42
9	01/06/12	Diane G. Newell [et al.], 2010. Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge. International Journal of Food Microbiology 139 (2010) S3–S15 Future challenges to microbial food safety. International Journal of Food Microbiology 139 (2010) S79–S94. Casey Jacob, Lisa Mathiasen , Douglas Powell, 2010. Designing effective messages for microbial food safety hazards. Food Control 21, 1-6. R.V. Tauxe, M.P. Doyle , T. Kuchenmüller , J. Schlundt , C.E. Stein, 2010. Evolving public health approaches to the global challenge of foodborne infections. International Journal of Food Microbiology 139 (2010) S16–S28
10	09/06/12	Diana Banati, 2011. Consumer response to food scandals and scares. Trends in Food Science & Technology, 22, 56-60 Leon G.M. Gorris, 2005. Food safety objective: An integral part of food chain management. Food Control, 16 , 801–809. Ali Al-Sakkaf, 2012. Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate. Food Control, 27, 330-337 L. Strano, P. Russo, P. Lanteri, G. Tomaselli, 2012. Defining the environmental and functional characteristics of the buildings used to produce prickly pear dried puree in terms of food hygiene and safety. Food Control, 27, 170-177
11	15/06/12	Imca Sampers, Dirk Berkvens, Liesbeth Jacxsens, Maria-Cristina Ciocci, Ann Dumoulin, Mieke Uyttendaele, 2012. Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis. Food Control, 26, 293-299 Daniel Tobin, Joan Thomson, Luke LaBorde, 2012. Consumer perceptions of produce safety: A study of Pennsylvania. Food Control, 26, 305-312 Elisabeth Morelli, Véronique Noel, Philippe Rosset, Gérard Poumeyrol, 2012. Performance and conditions of use of refrigerated display cabinets among producer/vendors of foodstuffs. Food Control, 26, 363-368 E. García-Cela, A.J. Ramos, V. Sanchis, S. Marin, 2012. Emerging risk management metrics in food safety: FSO, PO. How do they apply to the mycotoxin hazard? Food Control, 25, 797-808
12	23/06/12	Artigos selecionados pelos alunos A. Röhr , K. Lüddecke , S. Drusch , M.J. Müller , R.v. Alvensleben, 2005. Food quality and safety––consumer perception and public health concern. Food Control, 16, 649–655. Andreia Almeida, Ana Carolina Madeira e Cláudia Quatorze Dias M.B. Egan, M.M. Raats, S.M. Grubb , A. Eves , M.L. Lumbers , M.S. Dean e M.R. Adams, 2007. A review of food safety and food hygiene training studies in the commercial sector. Food Control, 18, 1180–1190. Fabiana Oliveira, Ana Rodrigues e Camila Abdal. DeWaal, C.S., 2003. Safe food from a consumer perspective. Food Control, 14, 75–79. Ana Santos, Inês Martins e Cristina Rodrigues R.R. Chanda, R.J. Fincham e P. Venter, 2010. A review of the South African food control system: Challenges of fragmentation. Food Control 21, pp. 816–824. Diana Ventura, Carolina Santos e Joana Rodrigues
13	29/06/12	Artigos selecionados pelos alunos M. van der Spiegel , H.J. van der Fels-Klerx, H.J.P. Marvin, 2012. Effects of climate change on food safety hazards in the dairy production chain. Food Research International, 46, 201–208 - Nuno Mendes, Susana Gomes e Liliana Ribeiro J.C. Brooks , B. Martinez , J. Stratton , A. Bianchini , R. Krokstromb, R. Hutkins ,Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens. Food Microbiology 31 (2012) 154-158. Maria Rosário Rocha, Telma Vieira e Sandra Borges Ali C. Dalgıc e Kadir B. Belibagli, 2008. Hazard analysis critical control points implementation in traditional foods: a case study of Tarhana processing. International Journal of Food Science and Technology, 43, 1352–1360. Tiago Correia, Susana Torrão e Joana Rufino. Mycotoxin problem in Africa: Current status, implications to food safety and health and possible management strategies. Sara Cipriano e Telma Cantante.

Última atualização 02-07-2012 por João Noronha