TRACEABILITY OF FOOD
Yazarlar (2)
Doç. Dr. Sena ÖZBAY
Aksaray Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) |
| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale |
| Dergi Adı | GIDA / THE JOURNAL OF FOOD |
| Dergi ISSN | 1300-3070 |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2015 |
| Sayı | 5 |
| Sayfalar | 295 / 302 |
| DOI Numarası | 10.15237/gida.GD15013 |
| Makale Linki | http://dx.doi.org/10.15237/gida.gd15013 |
| Özet |
| The concept of traceability, which often came to the fore with foodborne problems and evolving withtechnology, is a key of food quality and safety. Also positive results are achieved by traceability fromfarm to fork. Manufacturer, get detailed information about the product, can found the potential problemsrapidly and can access all the information of the product. Also consumers reach together and rapidlyall the information of consumed products. Distribution and retailers who other stakeholders are able toperformed efficient inventory and supply chain management. Indirectly, the public sector and publichealth are positively affected through this process. Food traceability systems are affected from rapiddevelopment in information technology, consequently the quantity of simple, fast and comprehensivetechniques are increasing every day. In this paper, the concept and tools of traceability are analyzed.Moreover are given detailed information about this issue |
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