Application of Bayesian modelling to assess food quality & safety status and identify risky food in China market. (June 2019)

• Record Type: Journal Article
• Authors: Yang, Yongheng; Wei, Lijuan; Pei, Jianan
• Is Part Of: Food control. Volume 100(2019)
• Page Start: 111
• Page End: 116
• Publication Date: 2019-06
• Subjects: Food quality & safety -- Risk assessment -- Bayesian modelling; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.01.010
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Lack of reliable information on quality & safety status in China Market, associated with food quality & safety scandals in the past years, would increase consumers' concerns with and anxieties about the quality and/or safety of food they purchased or may purchase. In this study, Bayesian modelling was combined with a meta-analysis technique to assess the overall food quality & safety status and identify risky food in China market. Results indicated that 98.26% (95% CI of 98.21%–98.31) of food products in China market were meeting related food quality & safety standards; dairy products and food additives exhibited lowest quality & safety risk; beverages, alcohols, processed fruit/vegetable products, and catering food were included in the 3 categories which were identified as risky food. The methods in this study could be used as useful tools for public administrations to assess quality & safety status of food products in market, and also for food producers to evaluate quality & safety levels of their products. Highlights: Overall qualification rate of food products in China market was 98.26%. Dairy products and food additives were of lowest food quality & safety risk. Three categories were identified as risky food.