سامانه مدیریت نشریات علمی دانشگاه علوم پزشکی مشهد

Barzegar, Ali, Abdollahi, Mahbubeh, Malek, Abbas. (1397). Evaluating Persian Adoption of FDA Food Defense Assessment Checklist for Dairy Producing Units in Northeastern of Iran. , 6(2), 88-98. doi: 10.22038/jnfh.2018.33169.1117
Ali Barzegar; Mahbubeh Abdollahi; Abbas Malek. "Evaluating Persian Adoption of FDA Food Defense Assessment Checklist for Dairy Producing Units in Northeastern of Iran". , 6, 2, 1397, 88-98. doi: 10.22038/jnfh.2018.33169.1117
Barzegar, Ali, Abdollahi, Mahbubeh, Malek, Abbas. (1397). 'Evaluating Persian Adoption of FDA Food Defense Assessment Checklist for Dairy Producing Units in Northeastern of Iran', , 6(2), pp. 88-98. doi: 10.22038/jnfh.2018.33169.1117
Barzegar, Ali, Abdollahi, Mahbubeh, Malek, Abbas. Evaluating Persian Adoption of FDA Food Defense Assessment Checklist for Dairy Producing Units in Northeastern of Iran. , 1397; 6(2): 88-98. doi: 10.22038/jnfh.2018.33169.1117

Evaluating Persian Adoption of FDA Food Defense Assessment Checklist for Dairy Producing Units in Northeastern of Iran

Journal of Nutrition,Fasting and Health
مقاله 6، دوره 6، شماره 2، شهریور 2018، صفحه 88-98    اصل مقاله (1.14 M)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22038/jnfh.2018.33169.1117
نویسندگان
Ali Barzegar1؛ Mahbubeh Abdollahi2؛ Abbas Malek* 3
1Assistant professor, School of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
2Assistant Professor, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran.
3MSc of Nutrition in Disaster, Student research committee, School of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
چکیده
Introduction: In today's world, “It is believed that use of microbial agents and biological toxins are harmful for human health. Food industry is a soft target and potentially vulnerable to deliberate contamination. The manufacturing units of dairy industry are a good example. The purpose of this study was to determine the level of food defense preparedness of dairy production units using FDA Food Defense Assessment Checklist. Methods: In this descriptive cross-sectional study, Persianversion of checklist was prepared usingbackward-forward translation method and evaluated for its face and content validity by the panel of experts. Content validity index (CVI) and content validity ratio (CVR) of all items were calculated. After the localization of the study tool, 39 dairy producers entered the study. Results: After modifying checklist based on validity assessment and localization, the number of questions reduced from 34 to 31. The level of food defense preparedness in dairy producers in terms of management, human element, facility, and operations were 38.3%, 45.5%, 67.7%, and 92.1% respectively. The only item in the checklist that was seen in all evaluated units was the existence of an initial assessment plan for the adequacy of food security procedures to prevent the deliberate contamination. Conclusion: The results of this study showed that food defense preparedness of large-scale dairy producers was not ideal and it was determined impractical in many items. Hence, further studies are required to determine its cause and then take the necessary steps to enhance the level of preparedness.
کلیدواژه‌ها
Validity؛ intentional Contamination؛ FDA؛ Dairy؛ Preparedness
مراجع
  1. Ardalan, Ali. National program of health system response to disasters and emergencies. Tehran: Azarbarzin, 2015.
  2.  Tavakkoli, Hamid Reza. Food vulnerability to biological threats. Presented in: The Second National Defense Congress on the Modern Warfare in Imam Hossein University; 2003. p. 51.
  1. Bledsoe GE, Rasco BA. Addressing the risk of bioterrorism in food production. Food Technol 2002; 56(2): 43-7. 
  2. Khan AS, Swerdlow DL, Juranek DD. Precautions against biological and chemical terrorism directed at food and water supplies. Public Health Rep 2001; 116(1): 314. 
  3. Torok TJ, Tauxe RV, Wise RP, Livengood JR, Sokolow R, Mauvais S, et al. A large community outbreak of salmonellosis caused by intentional contamination of restaurant salad bars. JAMA 1997; 278(5): 389-95.
  4. AIB International. The AIB international guide to food defense for food retail and food service operations. 2006
  5. Meselson M, Guillemin J, Hugh-jones M, Langmuir A, Popova I, Shelkov A, et al. The Sverdlovsk antherax outbreak of 1997.science 1994; 266(188):1202-08.
  6. United States Department of Agriculture Food and Nutrition Service. A biosecurity checklist for school foodservice programs. C2008 June 30. Available from: http://healthymeals.nal.usda.gov/hsmrs/biosecurity.pdf  
  7. National Restaurant Association restaurant industry pocket factbook. [Updated 2010 August 19]. Available from: http://www.restaurant.org/pdfs/research/2010Forecast_PFB.pdf
  8.   Bledsoe GE, Rasco BA. Addressing the risk of bioterrorism in food production. Food Technol 2002; 56(2): 43-47.  
  9. Ligon BL. Plague: A review of its history and potential as a biological weapon. Semin Pediatr Infect Dis 2006; 17(3):161-70.
  10. Radavak B. Emergency preparedness and threat of bioterrorism TFDA/FDL. In: 45th Annual Education Conference 2002. p. 258-62.
  11. Hank D. Food Materials, Sobotage places and Agent and Toxins useable in Bioterrorism. CDC arch 2001; 115(8):1012-18.
  12. Farm to fork. Dictionary.com's 21st Century Lexicon. [Updated 2010 November 20].
Available from: http://dictionary.reference.com/browse/farm+to+fork

  1. Moorchung N. Bioshock: Biotechnology and bioterrorism. Med J Armed Forces India 2009 ;65(4):359-62
  2. Guidotti T. Bioterrorism and the Public Health Response. Am J Prev Med 2000; 18(2):178-80
  3. White J. Epidemiology of Biological Bioterrorism. Emerge Infect DIS 2002; 5(4):415-19
  4. Sobel J, Khan AS, Swerdlow DL. Threat of biological terrorist attack on the US food supply: The CDC perspective. Lancet 2002; 9(359):874-81.
  5. Hosseini Doost, Reza. Fundamentals of the Comprehensive Program of Biological Defense and Bioterrorism. Presented in: First National Seminar on Medicine; 2001. p.492.
  6. Kamran H, Hosseini Amini H. The application of passive defense in geopolitics and urban planning. Geography Quarterly, 2013; 10 (35): 1-27.
  7. Frantz G, Hegerfeld J, Weinkauf H, Bechen A. Are Foodservice Operators Prepared for Terrorism? The Consultant. 2007
  8. Klitzke CJ, Strohbehn CH. Reported Food Defense Measures Practiced in Schools in the United States: A National Survey. 2011.
  9. Dalziel G. Food defence incidents, 1950-2008: A chronology and analysis of incidents involving the malicious contamination of the food supply chain: S. Rajaratnam School of International Studies, Nanyang Technology University; 2009.
  10. Bogadi NP, Banović M, Babić I. Food defence system in food industry: perspective of the EU countries. Journal für Verbraucherschutz und Lebensmittelsicherheit. 2016; 11(3):217-26.
  11. Kanagawa y. Developing a national food defense 300 guideline based on a vulnerability assessment of intentional food contamination in Japanese food factories using the carver + shock vulnerability assessment tool. Foodborne Pathog Dis 2014;11(12):953-9
  12. KanagawaY. Tentative food defense guidelines for food producers and processors in Japan. Nihon Koshu Eisei Zasshi 2014;61(2):100-9.
  13. Klitzke CJ. Food defense practices of school districts in northern US states. Ph.D, Iowa State University, 2013. P.132-36.
  14. Newkirk R, Hedberg C, Bender J. Establishing a milkborne disease outbreak profile: potential food defense implications. Foodborne Pathog Dis 2011;8(3):433-7
  15. Ashford DA, Kaiser RM, Bales ME, Shutt K, Patrawalla A, McShan A, et al. planning against biological terrorism: Lessons from outbreak investigations. Emerg Infect Dis 2003; 9(5):515-9.
  16. Frantz G, Hegerfeld J, Weinkauf H, Bechen A. Are Foodservice Operators Prepared for Terrorism? The Consultant. 2007
  17. Yoon E, Shanklin CW. Food security practice in Kansas schools and health care facilities. J Am Diet Assoc 2007;107(2):325-9
  18. Mohtadi H, Murshid AP. Risk analysis of chemical, biological, or radio nuclear threats: Implications for food security. Risk Anal 2009; 29(9):1317-35
  19. Helmuth GD. Preventing intentional food contamination in the retail food setting: how do managers perceive the risk and what are they doing to prevent it.? M.P.H., Emory University, 2011.
آمار
تعداد مشاهده مقاله: 1,388
تعداد دریافت فایل اصل مقاله: 1,045