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Brian Sterling

Bio: Brian Sterling is an academic researcher. The author has contributed to research in topics: Traceability & Value chain. The author has an hindex of 5, co-authored 7 publications receiving 175 citations.

Papers
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Journal ArticleDOI
TL;DR: The food traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries were examined with attention to whether these regulations are comprehensive for all food commodities and processed foods as mentioned in this paper.
Abstract: The food traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries were examined with attention to whether these regulations are comprehensive for all food commodities and processed foods. The countries were evaluated based on responses to a series of questions that were developed to allow assessment of their traceability programs. The questions sought background information on whether: mandatory traceability regulation(s) exists at the national level within a given country; regulations include imported products, and the nature of required documentation for imports; an electronic database(s) for traceability exists and, if present, its accessibility; and labeling regulations allow consumer access and understanding of traceability. The examination ranked the countries that have specific traceability regulations for all commodities, both domestic and imports, as "Progressive," while countries with less broad or stringent regulations were ranked as "Moderate," and countries that were still in the developmental stage of mandatory or industry-led traceability requirements were ranked as "Regressive." Aggregate scores were developed from all of the rankings, determined on the basis of the questions, for each of the 21 countries, to provide an overall world ranking score. The aggregate scores were "Superior," "Average," or "Poor."

141 citations

Journal ArticleDOI
TL;DR: The project developed and delivered a tool that can be used by stakeholders that are seeking to better understand the return on investment of implementation of traceability practices and solutions, and concluded with several recommendations for businesses, governments, and nongovernment organizations.
Abstract: The traceability practices and systems of 48 separate seafood businesses were assessed as part of an evaluation of 9 global seafood value chains (from catch to point of sale to the consumer). The purpose was to gain insights and provide knowledge about the impact of traceability on improving seafood industry business performance, including reducing waste, and enhancing consumer trust. In addition, the project developed and delivered a tool that can be used by stakeholders that are seeking to better understand the return on investment of implementation of traceability practices and solutions. Using structured and semistructured interviews of over 80 individuals, the research revealed that traceability is more highly valued by businesses, regardless of their size, if they engage more often in highly collaborative activities with their suppliers and customers. A survey in 5 nations about consumer perceptions with regards to seafood and the key factors influencing their purchasing decisions delivered insights into the discrete choices that consumers make when buying seafood products. The consumer survey data were incorporated into a “Discrete Choice Simulator” that others can use to compare and contrast the preferences of consumers in these countries and better understand what factors regarding traceability impact on their buying decisions. The research concluded with several recommendations for businesses, governments, and nongovernment organizations.

35 citations

Journal ArticleDOI
TL;DR: The Institute of Food Technologists held Traceability Research Summits on July 14, August 22, and November 1, 2011, to address how to meet the growing requirement for agriculture and food traceability.
Abstract: The Institute of Food Technologists held Traceability Research Summits on July 14, August 22, and November 1, 2011, to address how to meet the growing requirement for agriculture and food traceability. Each meeting had a group of about 50 individuals who came from food companies, trade associations, local, state, and federal governments, 3rd-party traceability solution providers, not-for-profit corporations, consultants, and consumer groups. They discussed and deliberated the objectives of traceability and the means to develop product tracing in the food system. A total of 70 people participated in the 3 summits. These individuals were invited to participate in a small workgroup responsible for considering the details related to product tracing and presenting draft concepts to the larger group on November 1, 2011, in Chicago. During this meeting, the larger assembly further refined the concepts and came to an agreement on the basic principles and overall design of the desired approach to traceability.

17 citations

Journal ArticleDOI
TL;DR: In a recent study, the authors found that most Canadians are concerned about health risks associated with consuming cannabis, especially for young children and pregnant women, and most Canadians do not feel knowledgeable enough to cook with cannabis at home, which opens an opportunity for leaders in the industry.
Abstract: At the time of this study, the Canadian government intends to legalize the use of recreational cannabis. Despite its intentions, the regulatory framework remains ambiguous. Food businesses, with their constant search for growth, are considering launching several food products with cannabis as an ingredient, once the drug is legalized. This study does not look at the health effects of cannabis per se, but rather consumers’ perception of cannabis as a food ingredient through the lens of food innovation, if it were to be legalized. It explores several dimensions, including cannabis-infused food products sold in grocery stores and dishes served at restaurants. It evaluates potential times when consumers would consume these products, in addition to their preferred food products. The survey also looks at perceived risks related to specific demographics such as children and pregnant women. The survey assesses both perceived risks and anticipated behaviour in a market in which a former illicit product becomes readily available. The results show that Canadians, although mostly favourable to cannabis's legalization and willing to try cannabis-infused food products, are concerned about health risks the drug represents, especially for young children. Results also suggest that most Canadians do not feel knowledgeable enough to cook with cannabis at home, which opens an opportunity for leaders in the industry. Finally, the study presents limitations and suggested future paths for research.

14 citations

Journal ArticleDOI
TL;DR: Results show that while Canadians are ambivalent about social and public stigma, many remain concerned about inherent risks involved when consuming edibles, which points to the need of more future evaluations of food safety measures and risk perception related to cannabis-infused food products.
Abstract: Background Canada is one of the few countries in the world to have legalized Cannabis. Cannabis was legalized in October 2018, but not cannabis-infused food products, also known as edibles. These products will be legalized by October 2019. This study examines how consumers view the legalization of cannabis-infused food products, when cannabis became legal, but not yet edible. Scope and approach The study measured the perceptions on legalization, stigma, health risks and food safety on edibles. Underscored by this study is the growing uncertainty among most demographics, which suggests perhaps that public regulators have not connected well with the public when it comes to the food safety of edibles. Key Findings and Conclusions: Results show that while Canadians are ambivalent about social and public stigma, many remain concerned about inherent risks involved when consuming edibles. Concerns towards children and pets are also quite acute. Long term cannabis users are concerned about price and are still purchasing from old suppliers, which suggests that newly developed public distribution channels have been shunned to a certain degree. This study points to the need of more future evaluations of food safety measures and risk perception related to cannabis-infused food products.

13 citations


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01 Jan 2014
TL;DR: In this article, the effects of hot axisymmetric compression to break down the primary carbide network of the H23 tool steels were studied and the results showed that hot axismmetric compressive compression had broken down the carbide networks in the direction perpendicular to the compression axis and the carbides became finer.
Abstract: The effects of hot axisymmetric compression to break down the primary carbide network of the H23 tool steels were studied. This current study only focused on one strain rate of 0.01 s -1 . The samples were deformed at 3 different temperatures (1000, 1050 and 1100 o C) with solutioning temperatures 1100 and 1250 o C, respectively. Afterwards, the samples were cooled by water quenching. The techniques used in this current study for investigation were the optical and electron microscopes and Vickers hardness test. The results show that hot axisymmetric compression had broken down the primary carbide network in the direction perpendicular to the compression axis and the carbides became finer. Although the highest hardness (274 HV) was achieved after solutioning at 1250 o C, followed by deformation at 1000 o C, however the microstructure analysis indicated that the optimum hot axisymmetric compression condition was solutioning at 1250 o C and deformation at 1000 o C.

296 citations

Journal ArticleDOI
TL;DR: In this paper, the authors highlight how recent developments and trends related to food safety will impact the food sector and ultimately the ability of the sector to deliver food security, noting that each is a critical component in the global food supply.
Abstract: Background There is an urgent need to drive improvements in the efficiency and effectiveness of food chains. The global population is expected to reach at least 9 billion by the year 2050, requiring up to 70% more food, and demanding food production systems and the food chain to become fully sustainable. This challenge is complicated by a number of overarching issues, including increasing complexity of food supply chains, environmental constraints, a growing aging population and changing patterns of consumer choice and food consumption. Within this context, food safety must be an enabler and not inhibitor of global food security. Scope and approach This paper will highlight how recent developments and trends related to food safety will impact the food sector and ultimately the ability of the sector to deliver food security. Key findings and conclusions Global megatrends including climate change, a growing and aging population, urbanisation, and increased affluence will create food safety challenges and place new demands on producers, manufacturers, marketers, retailers and regulators. Advances in science and technology such as whole genome sequencing, active packaging, developments in tracing and tracking technologies, information computing technology and big data analysis has the potential to help mitigate the challenges and meet demands, but will also create new challenges. Overcoming a number of these challenges will be difficult for developed economies and large food companies, but even greater for small and medium-sized enterprises (SMEs), developing economies and smallholder farmers, noting that each is a critical component in the global food supply.

265 citations

Journal ArticleDOI
TL;DR: A review of the various latest technological advancements such as innovative implementations of RFID that can make to increase the sales of wheat flour, or allowing the consumer to know the full record of the IV range products through the smartphone, provide new opportunities for enhancing the efficiency and compatibility of the present traceability systems.

241 citations

Journal ArticleDOI
TL;DR: The nutritional value and health benefits of shellfish items are highlighted and the various control measures to safeguard consumer safety with respect to the products are pointed out.
Abstract: Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.

183 citations

Journal ArticleDOI
TL;DR: A self-administered survey was conducted in the city of Innsbruck, Austria, to evaluate the relationship between mistrust and the willingness to use technology and verify food label information in food stores.
Abstract: The present study explores the concept of mistrust in country of origin information and the use of technology by consumers to corroborate information on food labels. Despite the plethora of food studies on trust conveyed by different sources, there appears to be a lack of studies exploring consumers' willingness to substantiate information on food labels, more specifically country of origin, and how it is influenced by mistrust. A self-administered survey was conducted in the city of Innsbruck, Austria, to evaluate the relationship between mistrust and the willingness to use technology and verify food label information in food stores. This present study suggests that mistrust towards industry and/or regulators in general augments consumers' willingness to self-authenticate. Findings also suggest that highly educated consumers are more likely to distrust the information on food labels, and are more willing to use a device to validate food label content. Expected results suggest that consumers who read labels on a regular basis expressed a higher willingness to self-authenticate, and that women are more likely to read labels than men. Limitations of the study are presented; theoretical significance and practical implications of the findings are also discussed.

130 citations