Is food safety compatible with food waste prevention and sustainability of the food chain?
Abstract
In a context where the sustainability of food chains and food waste prevention are subjects of interest for public authorities and professionals, it is important to assess if these new objectives of food policy are compatible with food safety. The objective of this work was to develop a global model for a ready-to-eat meat product that provides three different outputs, i.e. energy consumption, percentage of spoiled products and exposure levels of Listeria monocytogenes. First a cold chain model was developed. The cold chain model was then coupled with (i) predictive microbiology models and (ii) energy consumption models for cold equipments. Various scenarios were tested for assessing the consequences of potential changes in cold chain equipment on safety, food waste and energy cost. This global approach could help policy makers in decision making.
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BibTeX
@article{guillier2026food,
title = {{Is food safety compatible with food waste prevention and sustainability of the food chain?}},
author = {Laurent Guillier and Steven Duret and Hong-Minh Hoang and D. Flick and Onrawee Laguerre},
journal = {Procedia Food Science},
year = {2026},
month = sep,
doi = {10.1016/j.profoo.2016.05.001},
url = {https://hal.inrae.fr/hal-02601902v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Is food safety compatible with food waste prevention and sustainability of the food chain?
AU - Laurent Guillier
AU - Steven Duret
AU - Hong-Minh Hoang
AU - D. Flick
AU - Onrawee Laguerre
PY - 2026
DA - 2026/09/11
JO - Procedia Food Science
DO - 10.1016/j.profoo.2016.05.001
UR - https://hal.inrae.fr/hal-02601902v1
AB - In a context where the sustainability of food chains and food waste prevention are subjects of interest for public authorities and professionals, it is important to assess if these new objectives of food policy are compatible with food safety. The objective of this work was to develop a global model for a ready-to-eat meat product that provides three different outputs, i.e. energy consumption, percentage of spoiled products and exposure levels of Listeria monocytogenes. First a cold chain model was developed. The cold chain model was then coupled with (i) predictive microbiology models and (ii) energy consumption models for cold equipments. Various scenarios were tested for assessing the consequences of potential changes in cold chain equipment on safety, food waste and energy cost. This global approach could help policy makers in decision making.
ER -