芬兰的食品监督官员检测和报告食品欺诈行为
Jasmin Joenperä1, Janne Lundén1
1Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland.
International journal of environmental health research
|September 19, 2023
概括
芬兰食品管制官 (FCO) 经常怀疑或发现食品欺诈,但在检测和报告方面面临挑战. 需要提高培训,资源和明确的指导方针,以加强食品欺诈的检测和报告协调.
科学领域:
- 食品安全和食品法规.
- 犯罪学和执法部门
- 公共管理 公共管理
背景情况:
- 食品欺诈对公共卫生和经济完整性构成重大威胁.
- 有效的检测和报告机制对于打击食品欺诈至关重要.
- 芬兰的食品管制官 (FCO) 处于防止食品欺诈的最前沿.
研究的目的:
- 调查芬兰食品管制官 (FCOs) 中食品欺诈检测和报告的普遍性.
- 识别FCO在检测和报告食品欺诈方面面临的挑战.
- 为改善食品欺诈检测和报告流程提供建议.
主要方法:
- 一份问卷调查分发给95名芬兰食品管制官 (FCO).
- 与17名外交官进行了深入采访,以收集定性见解.
- 对涉嫌/发现食品欺诈和报告实践的回应进行分析.
主要成果:
- 在过去五年中,高比例的外贸官员怀疑 (69.2%) 或发现 (43.4%) 食品欺诈.
- 许多FCO认为他们缺乏在检查期间 (46.8%) 发现食品欺诈的现实机会.
- 主要挑战包括资源不足 (8/17) 和验证文件真实性的困难 (14/17),以及向警方报告的不确定性 (7/17).
- 发现欺诈行为的外贸办公室有很大一部分 (62%) 并没有向警方报告.
结论:
- 芬兰外交官办公室的食品欺诈检测和报告受到资源限制和程序性困难的阻碍.
- 显然需要加强食品欺诈检测技术的培训.
- 制定明确的指导方针来报告疑似食品欺诈和增加资源对于协调和改进当前做法至关重要.
相关概念视频
Pharmacovigilance
Post-marketing surveillance is a critical component of pharmaceutical regulation, often uncovering unanticipated adverse drug reactions (ADRs) once a drug is widely used over an extended period.
This process, termed pharmacovigilance, aims to detect, evaluate, and minimize harmful effects related to medication use. The data collection for pharmacovigilance depends on spontaneous reporting systems, where healthcare professionals or patients voluntarily report suspected ADRs.
In some cases, there...
This process, termed pharmacovigilance, aims to detect, evaluate, and minimize harmful effects related to medication use. The data collection for pharmacovigilance depends on spontaneous reporting systems, where healthcare professionals or patients voluntarily report suspected ADRs.
In some cases, there...
Sources of Food Contamination
Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
Investigation of Disease Outbreaks
Multistate foodborne outbreaks pose significant public health risks and require meticulous investigation to identify sources and implement control measures. The Centers for Disease Control and Prevention (CDC) utilizes a dynamic seven-step process for these investigations, integrating data from laboratories, interviews, and environmental assessments to protect public health.Outbreak Detection: The detection of multistate outbreaks typically begins with PulseNet, the CDC's national laboratory...


