259 results on '"FOOD PROCESSING"'
Search Results
2. Transformative impact: Artificial intelligence in the evolving landscape of processed food - A concise review focusing on some food processing sectors.
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Jadhav, Harsh B., Alaskar, Kamal, Desai, Vaibhava, Sane, Amruta, Choudhary, Pintu, Annapure, Uday, Uddin, Jalal, and Nayik, Gulzar Ahmad
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ARTIFICIAL neural networks , *FOOD industry , *ARTIFICIAL intelligence , *FOOD science , *PROCESSED foods - Abstract
The processed food sector is primarily concerned with food quality, nutritional content, and processing technique as customers are expecting food products that are consistent in terms of texture, flavor, shelf life, and sensory attributes. Due to the increasing need for food in tandem with the growing global population, artificial intelligence has become modern technology in the food business during the past few decades. The demand for artificial intelligence-based technology in the processed food industry has increased owing to its increased capacity to perform a variety of tasks, including food quality assessment, control tools, food classification, and prediction, etc. This paper reviews the potential Artificial Intelligence (AI) based technologies that can be used in the food sector and the potential application of AI in processed food sectors like milk and milk products, baked goods, fruits and vegetables, etc. A future remark concerning the research gap and the research scope has also been covered in the present review. [ABSTRACT FROM AUTHOR] more...
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- 2025
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3. Magnetic field: A non-thermal technology in food processing.
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Wang, Shu, Zhang, Lu, Wang, Hui, Fan, Wei, Hu, Yueming, and Tu, Zongcai
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FOOD science , *FOOD industry , *TECHNOLOGICAL innovations , *FOOD quality , *FOOD preservation - Abstract
With the development of economy, there's an unprecedented surge in food demand, necessitating the development of innovative technologies to minimize alterations in food quality. Magnetic field (MF), as a non-thermal technology, possesses a robust potential to mitigate undesirable thermal impacts on nutritional and qualitative attributes of food. This has sparked considerable interest among researchers in exploring the application of MF technology in food sector. The review summarizes the basic biological characteristics of MF, which include bidirectionality, window effect, hysteresis effect, amplification effect, and accumulation effect, as well as its biological mechanism on living organisms including cell membranes, biological macromolecules, and free radicals. A comprehensive summary of the theory and corresponding implications of MF in food processing is provided, including germicidal efficacy and fermentation, food preservation (freezing, chilling storage, supercooling and drying), thawing, extraction, protein modification, seed germination and combined others techniques or functional substance. Finally, key areas for future research are highlighted, and notable deficiencies are proposed. Overall, the purpose of this review is to propel the advancement and practical implementation of MF technology in food processing industry. [ABSTRACT FROM AUTHOR] more...
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- 2024
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4. Detection of tropane alkaloid contaminations in unprocessed soybeans and their fate in food and feed processing.
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Blank-Landeshammer, Bernhard, Ranetbauer, Christa, and Weghuber, Julian
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SOYFOODS , *DATURA stramonium , *FOOD crops , *ALKALOIDS , *FOOD industry - Abstract
Datura stramonium and other nightshade plants commonly occur as weeds and have the potential to contaminate crops with toxic tropane alkaloids. Here, the contamination of soybeans with the tropane alkaloids atropine and scopolamine after co-harvesting with thornapple plants is reported. The potential route of contamination was found to be independent of the thornapple seeds. The further fate of tropane alkaloids in downstream processes was evaluated in laboratory-scale tofu and soybean oil production. It was determined that a relatively small portion of the alkaloids is persistent in the tofu, while the reduction in soybean oil and press cake is less pronounced. No regulation is in place for the maximum amount of tropane alkaloids in soybeans, but the limits for other food crops were exceeded both in the raw and processed goods. • Tropane alkaloid contaminations were detected in high concentrations in soybeans. • A novel single quadrupole MS detection method was established. • A potential route of contamination via green thornapple plants was determined. • Atropine and scopolamine concentrations are markedly reduced during tofu processing. • Soybean oil potentially retains high amounts of tropane alkaloids. [ABSTRACT FROM AUTHOR] more...
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- 2025
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5. Residue behaviors and dietary risk assessments of four field-applied pesticides in common food products derived from goji berries (Lycium barbarum L.).
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Li, Xintong, Xiao, Ouli, and Zhu, Hong
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DIETARY patterns , *PESTICIDES , *PESTICIDE residues in food , *AT-risk behavior , *RISK assessment , *ORGANIC foods , *BREWING industry - Abstract
Lycium barbarum L., also known as goji berry, is popular in China and across the world as both a food and a medicine. The pervasive use of chemical pesticides has led to widespread contamination of raw goji berries, although the impacts of pesticide contamination on goji berry-derived products have not yet been thoroughly characterized. In the present study, the behaviors of fluxapyroxad, fluopyram, difenoconazole, and cyantraniliprole residues were systematically investigated during the course of goji berry cultivation and processing. The degradation kinetics of the four pesticides conformed to the first-level kinetic equation; pesticide half-lives at the recommended dosage and double the recommended dosage were 3.69–5.02 d and 3.08–3.40 d, respectively. During oven drying, the processing factors of the four pesticides ranged from 1.08 to 6.37, indicating increased pesticide residue concentrations. Sun-drying caused less pesticide enrichment than oven drying, and decoction processing removed 31.59–87.48% of the four pesticides. Acute and chronic risk assessments were then conducted for pesticide residues in goji decoctions and brewing solutions based on the calculated processing factors. The risk quotients of all detected pesticides were <1, corresponding to negligible acute and chronic intake risks. This study demonstrates the efficacy of decoction and brewing in minimizing pesticide residues to acceptable levels in goji-derived products. • The half-life of four pesticides in wolfberry were ≤5 d at RD and <3.5 d at TRD. • Oven- and sun-drying significantly increased pesticide levels in processed berries. • Decoction and brewing decreased levels of the four pesticides in extract solutions. • HQ/HI indices confirmed that pesticide exposure was below levels posing a health risk. [ABSTRACT FROM AUTHOR] more...
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- 2024
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6. Innovative application of plasma-activated water in the inactivation of Escherichia coli: Temperature-dependent chemical processes leading to the synergistic microbicidal effect.
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Fina, Brenda L., Santamaría, Brenda, Ferreyra, Matías G., Schierloh, Luis P., Chamorro, Juan C., Cejas, Ezequiel, and Prevosto, Leandro
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CHEMICAL processes , *ESCHERICHIA coli , *HYDROXYL group , *NON-thermal plasmas , *HEATING - Abstract
Plasma-based technologies, including plasma-activated water (PAW), offer the capability to deactivate microorganisms on fruits and vegetables, preserving their sensory and nutritional quality. Although many studies have reported a synergistic microbicidal effect between PAW and mild heating, the underlying chemical processes driving these effects remain unexplored. Our study aims to evaluate the microbicidal capacity of two PAW types, one containing NO 2 − (PAW-N) and the other H 2 O 2 (PAW-H), as well as their mixture (PAW-M), at different temperatures, and to elucidate the underlying temperature-dependent chemical processes. Using E. coli DH5α as the target microorganism, we measured colony-forming units under varying exposure times for each PAW type and their mixture at 8 and 28 °C. Additionally, we determined the time-dependent concentrations of NO 2 −, H 2 O 2 , and NO 3 − in the mixture, and calculated the reaction rate constant for peroxynitrous acid generation. The kinetic study revealed a fivefold increase in the reaction constant between H 2 O 2 and NO 2 − in PAW-M at 28 °C compared to 8 °C, leading to a significant rise in hydroxyl radical production. The microbicidal efficacy of PAW-M exceeded that of individual PAWs or temperatures. Moreover, this effect was significantly enhanced by mild heating, resulting in log reductions of 0.24, 0.34, 2.3 (at 8 °C) and 0.74, 2.3, 3.6 (at 28 °C) for PAW-H, PAW-N, and PAW-M, respectively, after a 10-min exposure. In conclusion, the synergistic effect between PAW and mild heating may be attributed to the accelerated reaction rate of peroxynitrous acid formation in an acidic medium, leading to heightened hydroxyl radical generation. • The mixture of two PAW types has better microbicidal power than PAWs alone. • Mild heating of PAWs exhibits a synergistic microbicidal behaviour. • Mild heating of PAW-mixture accelerates the rate of peroxynitrous acid production. • Enhanced · OH production explains the microbicidal synergism effect of PAW and heat. [ABSTRACT FROM AUTHOR] more...
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- 2024
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7. Quantitative and qualitative approach for accessing and predicting food safety using various web-based tools.
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Abid, Hafiz Muhammad Rizwan, Khan, Nimrah, Hussain, Athar, Anis, Zainab Bintay, Nadeem, Muhammad, and Khalid, Nauman
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FOOD safety , *NUTRITION , *FOOD supply management , *FOOD science , *SUPPLY chain management , *COMPUTER engineering , *FOOD recall , *ORGANIC foods , *FOOD technologists - Abstract
Food safety and quality are pivotal to a country's economy and consumer health, with the whole food chain depending on its success. Hence, with immense progress in industrialization, the need arose to develop an integrated system constituting various essential elements to track, trace, and ensure food safety. The review reports various web-based tools and their integration for assessing food safety during each step of the food chain. Various research resources were ransacked to find articles on the current review. These included Google Scholar, journal articles, and other relevant sources with typical keywords and titles. Review data report about the feasibility of artificial intelligence and allied techniques, i.e., vision-based technology and machine learning, that includes the development of tailored algorithms for the food industry and food supply chain management. It also reports physical objects like sensors, devices, and food processing tools, which can be paired with the Internet to form the Internet of Things (IoT). Further, Big data pertains to a vast set of information from which complete data, patterns, and outcomes can be extracted. Blockchain is another important thing to share, store, and process authentic information, which securely reports every food processing step accordingly. Three is a network of tools called web-based resources, which are helpful for qualitatively and quantitatively predicting food safety and quality, thereby necessitating computer technology in food and nutrition science. Food-related hazards like toxins, pesticides, and heavy metals from food commodities like fruits, vegetables, and meats can be traced, reported, and eliminated. The review also presents insight into food fraud mitigation and related tools, including blockchain technology, Comptox, ComBase, FDAiRISK, and others. • Food safety can be improved by the integration of A.I., big data, and blockchain. • Real-time monitoring and predictive analytics can enhance risk assessment methods. • Blockchain ensures transparency and rapid response to safety incidents. • Emerging technologies revolutionize traditional food safety approaches. [ABSTRACT FROM AUTHOR] more...
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- 2024
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8. Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds.
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Sanaei Nasab, Sarah, Tahmouzi, Sima, Feizollahi, Ehsan, and Mollakhalili-Meybodi, Neda
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PHYTIC acid , *LOW temperature plasmas , *PULSED power systems , *DIGESTIVE enzymes , *SEEDS , *PLANT growth , *GRAIN trade - Abstract
Various anti-nutritional compounds (including phytic acid, saponin, oxalate, and ...) that naturally exist in grains and seeds, playing an essential role in the growth and survival of plants, are considered as limiting factors for human consumption due to their different disadvantages such as disturbance in the function of digestive enzymes or decrease in the bioavailability of various types of ions, minerals, and vitamins and should be reduced or eliminated. However conventional methods (e.g. thermal processing), have low efficiency in reducing the anti-nutritional substances, negatively impact the quality parameters of the foods, are time-consuming, and in some cases require the use of chemicals that limit the commercial usage of conventional methods. Non-thermal processing such as irradiation, cold plasma, high pressure, ultrasound, pulsed light, and pulse electric field, has been given attention recently for reducing the anti-nutritional content of the foods. The effectiveness of these methods depends both on the main factors related to each type of processing method, and on the type and concentration of anti-nutritional substance and the effective method can be identified based on the type of anti-nutritional substance present in different kinds of seeds and grains. Therefore this review is focused on investigating the effectiveness of novel non-thermal processing on the anti-nutritional compounds of seeds and grains. [ABSTRACT FROM AUTHOR] more...
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- 2024
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9. Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking.
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Garcia, Marcelo V., da Pia, Arthur Kael Rodrigues, Freire, Luísa, Copetti, Marina V., and Sant'Ana, Anderson S.
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PENICILLIUM , *PENICILLIUM roqueforti , *BAKING , *TEMPERATURE , *SHELF-life dating of food - Abstract
Abstract In this study, the inactivation kinetics of strains of Penicillium paneum and P. roqueforti were determined during bread baking. Three strains of P. paneum (PR03, PR04, and PR05) and P. roqueforti (PR06, PR11, and PR67) were used. Baking conditions were based on those used in baking industries (160 °C, 190 °C and 220 °C). The inactivation curves did not follow first-order kinetic, and as the primary model, the Weibull model was used with the fixed p-value. The t4 D value was also determined, and the secondary model was built using the log δ as a function of the baking temperature. Lower values of δ and t4 D were obtained at 220 °C, and the values of this parameter were different (p < 0.05) among the three P. paneum strains at 160 °C and 220 °C. Two strains of P. roqueforti (PR06 and PR11) showed the highest values of t4 D at 190 °C and 220 °C (10.2 and 8.18 min. respectively). The results of this study demonstrate that the different baking temperatures of the bread making process may result in the survival of fungi in the product, which may be vital in limiting the shelf life of these products. The quantification of fungal inactivation during bread baking is critical for the design of thermal process aiming to balance quality and microbiological stability of industrialized loaves of bread. Highlights • Inactivation of three strains of two fungal species during bread baking was studied. • A non-log linear inactivation kinetics of P. paneum and P. roqueforti was found. • P. roqueforti was generally more resistant than P. paneum in all temperature tested. • The δ and t4D values varied significantly among species and strains tested. • P. roqueforti PR06 showed the highest sensibility to temperature. [ABSTRACT FROM AUTHOR] more...
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- 2019
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10. Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator.
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Lopes, Stefani Machado, Fösch Batista, Ana Carolina, and Tondo, Eduardo César
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SALMONELLA , *FOOD microbiology , *FOOD contamination , *LOW temperatures , *EGG processing - Abstract
Soft-cooked eggs have been cooked and served worldwide, however concerns frequently raise about the safety of these preparations, assuming the possibility of eggs be contaminated by Salmonella . Temperature-controlled water circulators at low temperature (62 °C–65 °C) for long periods (at least 1 h) has been used to thermally process eggs, aiming to modify its textures. However, time and temperature patterns are not in agreement with some recommendations for processing food preparations at least 70 °C. This study was undertaken to analyze the survival of Salmonella spp. during soft-cooked eggs processing by temperature-controlled water circulator. A pool of Salmonella spp. was inoculated in egg yolks and were incubated at 37 °C, for 18 h, reaching 7.7 ± 0.1 log 10 CFU/g. Contaminated eggs were processed at 62 °C for 60 min and samples were collected in order to investigate Salmonella survival. Results indicated that the egg center temperature reached 61.7 ± 0.4 °C after 30 min, completely inactivating 7.7 log of Salmonella spp. After 30 min of cooking, yolk remained liquid and the egg white slightly opaque, demonstrating that the Salmonella inactivation was not related with the solidification of egg white or yolk. The survival curve did not follow first order kinetic and Double Weibull model was used to estimate inactivation kinetic parameters. In summary, the results of this study can be used by food processors in order to validate soft-cooked eggs processing by temperature-controlled water circulator. [ABSTRACT FROM AUTHOR] more...
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- 2018
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11. Prevalence and persistence of Listeria monocytogenes in premises and products of small food business operators in Northern Ireland.
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Madden, Robert H., Hutchison, Mike, Jordan, Kieran, Pennone, Vincenzo, Gundogdu, Ozan, and Corcionivoschi, Nicolae
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FOODBORNE diseases , *COMMUNICABLE diseases , *LISTERIA monocytogenes , *LISTERIA , *FOOD industry - Abstract
Listeriosis is a foodborne disease, with a high mortality rate, that predominantly affects the elderly. Under European Union legislation, EC 2073/2005, food business operators are encouraged to undertake sampling to ensure that the food processing environment, and required to ensure that food products, are free of Listeria monocytogenes . To determine the prevalence of L. monocytogenes in smaller food processing facilities in Northern Ireland, 24 companies submitted six processing environment swabs and two food samples every two months for eighteen months (July 2015 to November 2016) for L. monocytogenes examination. The prevalence of L. monocytogenes was 4.6% in food samples, and 6.3% in processing environment swabs. Over the duration of the study, 96 isolates of L. monocytogenes were obtained, one from each positive sample, except for two meat samples that had >100 cfu/g, where two isolates were obtained from each sample. No seasonality in occurrence of L. monocytogenes was seen for food isolates but significantly higher numbers of positive processing environment swabs were found in the warmer months of May, July and September (p = .007). Pulsed Field Gel Electrophoresis (PFGE) analysis revealed the presence of 27 pulsotypes; 9 pulsotypes were shared between different facilities and 9 were persistent. Based on a Combase predictive growth model, 77.5% (n = 130) of the foods tested were predicted to support the growth of L. monocytogenes . All of the isolates carried the pathogenicity genes inl A and act A and 71.4% carried qac H, which confers resistance to quaternary ammonium compounds which are frequently used in sanitizers. Whole genome sequencing of the isolates allowed multi-locus sequence typing to be undertaken. The data indicated that the sequence types identified included those with disease-causing ability, highlighting the disease-causing potential of the isolates. [ABSTRACT FROM AUTHOR] more...
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- 2018
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12. Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food.
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Okeke, Chiamaka A., Ezekiel, Chibundu N., Sulyok, Michael, Ogunremi, Omotade R., Ezeamagu, Cajethan O., Šarkanj, Bojan, Warth, Benedikt, and Krska, Rudolf
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PHYSIOLOGICAL effects of mycotoxins , *FOOD combining , *CORN farming , *TASTE testing of food , *MYCOTOXINS - Abstract
The presence and reduction of multiple mycotoxins and metabolites during the processing of white and yellow maize varieties into ogi were determined by a robust liquid chromatography tandem mass spectrometric method. The levels of 16 mycotoxins and their metabolites were significantly reduced (on the average by 90%) by steeping (fermentation), draining the steep water/fermented-grain washing, and wet-milling/sieving. Mycotoxin reduction during ogi production from both maize varieties varied insignificantly by steeping duration; however, ogi from 48 h of steeping contained the least residual level of most mycotoxins. Whilst the nutritional parameters of ogi changed insignificantly based on steeping duration, yellow maize processed after 48 h of steeping yielded a product with better organoleptic properties than other ogi samples. This research provides highly relevant insights into the processing and safety of ogi considering the high dependence on this maize product by the populations in sub-Saharan Africa, especially children during their first 1000 days of life. [ABSTRACT FROM AUTHOR] more...
- Published
- 2018
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13. Evaluation of carbonyl species in fish oil: An improved LC–MS/MS method.
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Suh, Joon Hyuk, Ho, Chi-Tang, and Wang, Yu
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FISH oils , *CARBONYL compounds , *OMEGA-3 fatty acids , *LIQUID chromatography-mass spectrometry , *FOOD safety , *TASTE testing of food - Abstract
Fish oil, a common source of omega-3 fatty acids, can be easily oxidized to generate carbonyl species, thus, the measurement of these compounds in fish oil are significant for food safety. Here, a comprehensive and sensitive method to quantify forty-four carbonyl species including toxic substances such as acrolein, glyoxal, methylglyoxal and trans -4-hydroxy-2-hexenal in fish oil has been developed and validated. The samples were derivatized with 2,4-dinitrophenylhydrazine, cleaned using C18 solid phase extraction, and analyzed by liquid chromatography coupled with tandem mass spectrometry. The calibration curves represented satisfactory linearity ( r 2 > 0.998) and the quality control samples showed favorable precisions within an acceptable range (RSD < 10%). The accuracies ranged from 96 to 109%. The detection and quantification limits ranged from 1.5 to 30 ng/mL and 5–90 ng/mL, respectively. The method was successfully applied to determine carbonyl species in ten fish oil products. The proposed method is suitable for high throughput analysis of carbonyl species in fish oil. [ABSTRACT FROM AUTHOR] more...
- Published
- 2017
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14. Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology.
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Kong, Zhiqiang, Li, Minmin, Chen, Jieying, Bao, Yuming, Fan, Bei, Francis, Frédéric, and Dai, Xiaofeng
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TRIADIMEFON , *BARLEY , *RESPONSE surfaces (Statistics) , *METABOLITES , *FOOD industry - Abstract
Numerous studies have focused on the effects of food-processing techniques on pesticide residues. However, it remains a challenge to ensure high-quality processing and effective pesticide removal from foods. Triadimefon (TF) is a broad-spectrum fungicide that is widely used in barley crop, and its residues are detected in its products, including beer. In this study, we investigated the dissipation kinetics of TF during fermentation mediated by two different yeast strains, Saccharomyces cerevisiae IAPPST 1401 (Y1) and CICC 1202 (Y2), and found that Y2 promoted the degradation of TF. Response surface methodology was used to optimize fermentation process variables, in order to achieve the maximum removal rate of TF and the minimum production of its corresponding metabolite, triadimenol (TN). Processing factors (PFs) were also evaluated during the optimized brewing process and were close to 1 for TF during the malting, milling, boiling, and cooling steps, but not in mashing and fermentation that were 0.19 and 0.13, respectively. TF degraded to TN during brewing, and a PF value of >1 for TN was also observed in malting and fermentation. Our analysis concluded that beers produced using the yeasts and brewing methods we investigated are safe for human consumption. [ABSTRACT FROM AUTHOR] more...
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- 2016
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15. Food quality and safety risk assessment using a novel HMM method based on GRA
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Chong Chu, Yongming Han, Shiying Cui, Kai Chen, Yajie Wang, and Zhiqiang Geng
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business.industry ,Computer science ,media_common.quotation_subject ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Food safety ,Machine learning ,computer.software_genre ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,Safety risk ,Food processing ,Quality (business) ,Artificial intelligence ,Food quality ,business ,Hidden Markov model ,Risk assessment ,computer ,Reliability (statistics) ,Food Science ,Biotechnology ,media_common - Abstract
Food quality and safety are closely related to people's health and living standard, and the risk assessment of food quality and safety has great social significance. Therefore, a novel hidden Markov model (HMM) based on gray relational analysis (GRA) (GRA-HMM), in terms of the high complexity and temporal characteristics of food detection data, is proposed to dynamically assess the food quality and safety risk. The weight of food detection indicators is calculated based on the GRA method to obtain risk indexes. Then risk indexes are used as the input data of the HMM to build the risk assessment model of food quality and safety. Moreover, the accuracy and reliability of the risk assessment model is proved based on the fuzzy matrix. Finally, the risk grading results of sterilized milk quality and safety are obtained using the proposed method. The results show that the GRA-HMM method has high accuracy in risk assessment. Meanwhile, risk control measures can be formulated or adjusted in advance and recommendations can be made for the food production, inspection and management departments. more...
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- 2019
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16. Mass spectrometry detection of protein allergenic additives in emulsion-type pork sausages
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Mirosława Krzywdzińska-Bartkowiak, Magdalena Montowska, Emilia Fornal, and Michał Piątek
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Detection limit ,Meat packing industry ,biology ,business.industry ,010401 analytical chemistry ,food and beverages ,04 agricultural and veterinary sciences ,Ovotransferrin ,Mass spectrometry ,040401 food science ,01 natural sciences ,0104 chemical sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Emulsion ,Food processing ,biology.protein ,Food science ,Lysozyme ,business ,Food Science ,Biotechnology ,Egg white - Abstract
The application of various functional protein additives in the meat industry is still increasing. Soy, milk and egg white proteins are applied to various types of meat product to improve their structural properties or as good substitutes for meat and fat components. It is common practice to add these preparations to reduce production costs. New methods are needed for reliable detection of small amounts of these additives in complex and processed food matrices regarding the potential for food adulteration and allergen detection. In this work, a mass spectrometry method was implemented for the detection of soy (Glycine max), milk (Bos taurus) and egg white (Gallus gallus) in smoked and cooked pork sausages. Specific peptide markers for glycinin and β-conglycinin, α-S1-casein, β-lactoglobulin, ovotransferrin and lysozyme C were monitored in the sausage samples. The proteins were detectable at the low concentration of 0.53% (w/w) of a given additive, which corresponds to a limit of detection of 0.14% for milk proteins and 0.45% for soy and egg white proteins in the final meat product. The results were validated by the use of synthetic peptides labelled with stable isotopes. Considering the universal nature of the presented peptide markers, the method has the potential to be implemented for other complex and processed foodstuffs for authenticity purposes. more...
- Published
- 2019
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17. Quantitation of free and modified Alternaria mycotoxins in European food products by LC-MS/MS
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Hannes Puntscher, Doris Marko, Benedikt Warth, and Iva Cobankovic
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Alternariol ,medicine.disease_cause ,01 natural sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Tenuazonic acid ,medicine ,Food science ,Mycotoxin ,biology ,Toxin ,business.industry ,010401 analytical chemistry ,food and beverages ,04 agricultural and veterinary sciences ,Alternaria ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,chemistry ,Tentoxin ,Food processing ,Sunflower seed ,business ,Food Science ,Biotechnology - Abstract
Fungal secondary metabolites frequently contaminate agricultural products implying a potential toxicological concern for consumers. We report a food survey investigating 17 Alternaria mycotoxins in tomato sauce, sunflower seed oil and wheat flour. Matrix-dependent median concentrations of the most frequently studied toxins, namely alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid, and tentoxin ranged between 1.2 and 6.6, 0.5–1.3, 66–161, and 0.1–0.5 ng/g. Additionally, the modified toxins AOH-3-sulfate (up to 2.1 ng/g) and AME-3-sulfate (up to 17.5 ng/g) were detected in 9% and 34% of tomato sauces accounting for 7–100% of their parent toxin concentrations. The barely studied perylene quinones altertoxin I and alterperylenol were determined in all matrices with concentrations of up to 6 and 48 ng/g, respectively. The contamination patterns of sample subgroups were compared considering multiple factors (e.g. country of origin, type of agriculture, vendor, food processing). Samples from organic agriculture showed comparably higher median and maximum concentrations of the investigated Alternaria toxins, but also national and vendor-specific (supermarket chains vs. online stores) quality requirements for agricultural crops and food processing in the case of sunflower seed oils seem to affect the Alternaria toxin contamination patterns in food commodities. Overall, the presented study contributes comprehensive Alternaria toxin occurrence data which is necessary for future risk assessments evaluating potentially caused health concerns for consumers. more...
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- 2019
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18. Cost estimation of listeriosis (Listeria monocytogenes) occurrence in South Africa in 2017 and its food safety implications
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Sudarsan Mukhopadhyay, Aaron K. Hoshide, Ocen M. Olanya, Dike O. Ukuku, Olasunkanmi Ayeni, Brendan A. Niemira, and Oluwatosin Ademola Ijabadeniyi
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Cost estimate ,biology ,business.industry ,Cost consequences ,010401 analytical chemistry ,Outbreak ,04 agricultural and veterinary sciences ,medicine.disease_cause ,biology.organism_classification ,Food safety ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,Listeria monocytogenes ,Environmental health ,Food processing ,medicine ,Listeria ,business ,Health implications ,Food Science ,Biotechnology - Abstract
Periodic outbreaks of foodborne pathogens have resulted in food safety concerns, due to health implications and cost consequences. Occurrence of Listeria monocytogenes in foods and listeriosis have been reported in developed countries; however, documentation of listeriosis in South Africa is limited. In 2017–2018, Listeria was reported on polony (processed deli meat) and listeriosis was observed in South Africa (L. monocytogenes sequence type 6 (ST-6) was identified as the causal agent for listeriosis). Due to its potential effects, we conducted cost estimates to assess the implications of listeriosis outbreak with respect to illnesses, hospitalizations and deaths, and productivity losses. Cost estimates were computed on publicly available data by using USDA-ERS cost computation model for Listeria. Listeriosis had significant impacts, as mortality of 204 individuals with confirmed listeriosis cases was reported, with infants having the highest percent of fatalities (42%). The cost valuation of fatality cases was over US$ 260 million. Hospitalization costs associated with one-month recovery from listeriosis were estimated at US$ 10.4 million. Productivity losses attributed to listeriosis for humans and export value losses for food processors were in excess of US$ 15 million. Increase of food safety measures in South Africa could reduce foodborne disease outbreaks. Pre-emptive pathogen detection, sanitary procedures and bacterial inactivation can enhance control of L. monocytogenes in food processing environments. more...
- Published
- 2019
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19. Evaluation of the food safety and quality management systems of the cottage food manufacturing industry in Ghana
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Benjamin Osei Tutu and Paulina Oforiwaa Anfu
- Subjects
medicine.medical_specialty ,Food industry ,business.industry ,Public health ,media_common.quotation_subject ,010401 analytical chemistry ,Distribution (economics) ,04 agricultural and veterinary sciences ,Investment (macroeconomics) ,Food safety ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,Quality management system ,medicine ,Food processing ,Quality (business) ,Business ,Marketing ,Food Science ,Biotechnology ,media_common - Abstract
The cottage food industry in Ghana is an integral part of the food delivery system, where food processing and distribution in the country are strongly influenced by the operations of the cottage food industry. Therefore, to protect public health and safety, there is the need for the cottage food industry in Ghana to have systems that will assure the safety of the food produced. This paper evaluated the Food Safety and/or Quality Management Systems of the cottage food manufacturing industry and sought to identify their challenges in its implementation. Questionnaires were self-administered to owners, managers or supervisors of 200 companies in the cottage food industry across the ten regions of Ghana. The results of the survey indicated that most of the cottage food manufacturing companies (84.0%) did not have any form of Food Safety Management System (FSMS) in place. Those with some form of Food Safety Management System were either operating based on ISO 22000 standards (0.5%) or Good Manufacturing Practices (15.5%). Majority of the cottage food manufacturing companies (71.0%) were sited within private residential premises where residential facilities were shared. Some of the challenges encountered by the cottage food industry in implementing their FSMS are issues related to the conduct of testing on packaging materials prior to use (97.0% of the industry), not having safety or quality points in processing operations (94.5% of the industry) and challenge was with specifications for raw materials (56.5% of the industry). These major challenges encountered by the cottage food manufacturing companies in implementing Food Safety Management System is as a result of inadequate knowledge on processes that has food safety implications as well as infrastructure and appropriate processing equipment requirements. The Food Safety Management System employed by the cottage food industry in Ghana therefore needs to be strengthened through capacity and infrastructural investment to assure safe food delivery. more...
- Published
- 2019
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20. Results of official food control in Austria 2010–2016
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Johannes Lueckl, Monika Matt, Klemens Fuchs, Karin Manner, and Karin Weyermair
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Index (economics) ,Hygiene ,business.industry ,Environmental health ,media_common.quotation_subject ,Control (management) ,Food processing ,Rate control ,Business ,Food sampling ,Food Science ,Biotechnology ,media_common - Abstract
The official food control in Austria is based on the National Control Plan, which lays down the details of inspections of food business operators and of food sampling. In order to identify high-risk products and businesses, the results of 472,167 inspections and 209,209 samples were analysed. The rate of non-compliances amongst meat businesses increased significantly from 2010 to 2016, while other businesses showed a significant decrease over the same period. The highest rate in the meat sector was found for ungulate and farmed game slaughterhouses, primarily due to non-compliances with hygiene requirements. Hygiene violations were also the most common problems in the other business categories. Non-compliance with hygiene requirements accounted for 51.5% of all non-compliances. Hotels, restaurants and community facilities showed an exceptionally high Complaint Index (ComIn) for hygiene. The ComIn was implemented to compare the results between different categories by calculating the rate of non-compliances in relation to the control rate; the higher the ComIn value, the more imbalanced the relationship between non-compliances and controls. Utility items showed the highest ComIn for both rejected samples and samples injurious to health. The rate of non-compliant samples increased steadily from 14.1% in 2011 to 16.9% in 2016. In total, 0.44% of all samples were assessed to be injurious to health, 40% of which were due to pathogens. These results underline the importance of improving hygiene in food processing and production. more...
- Published
- 2019
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21. Evaluation of the microbiological contamination of food processing environments through implementing surface sensors in an iberian pork processing plant: An approach towards the control of Listeria monocytogenes
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J.V. Martínez-Suárez, Rosa Capita, Carolina Ripolles-Avila, José Juan Rodríguez-Jerez, and A.S. Hascoët
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Food industry ,Meat packing industry ,business.industry ,Microorganism ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Food safety ,Pulp and paper industry ,medicine.disease_cause ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,Microbiological contamination ,Safety risk ,Listeria monocytogenes ,Food processing ,medicine ,Environmental science ,business ,Food Science ,Biotechnology - Abstract
Food safety is one of the biggest concerns of food industrial development due to the risk of foodborne diseases, which are one of the most relevant health problems in the contemporary world and an important cause of reduced economic productivity. One of the main sources of microbial contamination in food products are industrial surfaces, which are colonized by pathogenic microorganisms capable of forming biofilms, making surfaces into reservoirs and potential sources of cross-contamination to food products. A study was conducted to determine the microbiological contamination from different microbial groups on different industrial surfaces in a meat processing plant through implementing a sensor-based sampling system, with a focus on detecting L. monocytogenes. The results obtained showed two main groups of areas with greater and lesser degrees of microbiological contamination, determined as the total aerobic counts of the microbial group with the highest contribution. The areas considered as major contributors to microbial contamination were three of the sampled floors and the storage cabinet for tools, demonstrating to be important sources of possible cross-contamination. A total of four L. monocytogenes presences were obtained during sampling. Moreover, a direct relation was observed between aerobic counts and detecting L. monocytogenes, and three possible hypotheses were formulated to explain the connection. Last, a safety zone marking the limits beyond which the surface can be considered as a safety risk was established, although more studies are needed to demonstrate if these limits can be used as an internal hygienic surface control. The use of SCH sensors as a surface sampling system for the food industry have been shown to work effectively and with relative ease. more...
- Published
- 2019
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22. Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets
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Yuzhen Yan, Ning Xia, Yurong Guo, Zhongxiang Fang, Lijun Sun, Huichun Wang, Tanzeela Nisar, Zi-Chao Wang, and De-Wei Chen
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food.ingredient ,business.industry ,010401 analytical chemistry ,chemistry.chemical_element ,Tilapia ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,Nitrogen ,0104 chemical sciences ,Nitric oxide ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,chemistry ,Nitrate ,Fresh fish ,Modified atmosphere ,Food processing ,Food science ,Nitrite ,business ,Food Science ,Biotechnology - Abstract
Nitric oxide (NO) and nitrogen (N2) (0.4/99.6, v/v) were flushed in a modified atmosphere packaging (NO-MAP) to preserve tilapia fillets at 4 °C. Compared with vacuum packaged (VAP) samples, NO-MAP samples had higher redness values, lower rigor extent and less drip loss. After storage of 15 days, nitrate levels in the fillets were lower than that of the nitrate/nitrite processed foods like ham and below the China National Standard of the maximum permitted limit. In addition, NO-MAP was more effective in improving tilapia quality than NO euthanasia of live tilapia and saturated NO solution immersion of tilapia fillets. The results suggested that NO-MAP could be a potential novel MAP technique in storage of tilapia fillets to improve the product quality, extend the shelf-life and reduce food safety risks. This technique also has the potential to be used for other fresh fish or meat packaging and storage. more...
- Published
- 2019
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23. Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects
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Henry Eromosele Inyinbor, Abimbola Peter Oluyori, A.A Inyinbor, Olugbenga Solomon Bello, and Ayomide Emmanuel Fadiji
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Irrigation ,Poverty ,business.industry ,Natural resource economics ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Reuse ,medicine.disease ,040401 food science ,01 natural sciences ,0104 chemical sciences ,Water scarcity ,Malnutrition ,0404 agricultural biotechnology ,Work (electrical) ,Wastewater ,Food processing ,medicine ,business ,Food Science ,Biotechnology - Abstract
The serious water scarcity experienced across the globe and the desire for sufficient food production all year round to combat hunger, poverty and malnutrition necessitate the need for wastewater reuse in irrigation. Wastewater has varied compositions that affect the growth of different crops positively, they may also be a source of dangerous pollutant. Heavy consumption of vegetables have been encouraged for its nutritional and health advantages. Hence, their production and cultivation have increased globally. While the nutritional advantage of vegetables is appealing, their high susceptibility to harbor and spread pathogenic microbes call for serious concern. Activities such as transportation, improper handling and packaging amongst others are sources of vegetable contamination. Irrigation water and techniques however present greater danger. Agro-industrial wastewater of a ready-to-eat vegetable (RTEv) industry operating a closed system may reintroduce microbes to vegetable gardens. The use of raw domestic wastewater, either black or grey water in vegetable cultivation presents attendant challenges which must be handled with utmost precaution. This review is focused on the dangers associated with the reuse of agro-industrial and domestic wastewater, precautions required as well as possible preventive/reduction measures. The possible dangers associated with “crude irrigation techniques” used in vegetable cultivation in the Southwestern part of Nigeria are presented. This work will no doubt serve as a tool for policy makers and environmentalists in enlightenment and awareness campaigns in educating most rural dwellers who are ignorant of these dangers. more...
- Published
- 2019
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24. Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce
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Tullia Tedeschi, Michele Suman, Barbara Prandi, Martina Varani, Andrea Faccini, Andrea Leporati, Francesca Lambertini, and Stefano Sforza
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Food industry ,business.industry ,010401 analytical chemistry ,Food consumption ,Species detection ,04 agricultural and veterinary sciences ,Biology ,Food safety ,040401 food science ,01 natural sciences ,food.food ,0104 chemical sciences ,0404 agricultural biotechnology ,food ,Food processing ,Processed meat ,Food science ,Bolognese sauce ,Trypsin Digestion ,business ,Food Science ,Biotechnology - Abstract
Food frauds are a critical issue in the field of food safety and quality. Given the high added value, and the complexity of the matrix, processed meat products are among those most susceptible of adulteration. Despite all the efforts made by the official control authorities and by the food industry to counteract these frauds, the undeclared replacement of meat species with cheaper ones is still widespread. The meat species allowed for food consumption are many, and their specific and accurate detection in highly processed food products requires very sensitive and selective analytical methods. In this work, a LC-MS method was developed to identify and quantify eight different meat species (duck, rabbit, chicken, turkey, buffalo, equine, deer and sheep) in a complex food matrix, such as Bolognese sauce. After protein extraction and trypsin digestion, a species-specific peptide marker for each species was chosen for qualification and quantification. The method was validated on real Bolognese sauce samples prepared in an industrial environment, showing a good sensitivity (LOD 0.2–0.8% on whole finished product) and the possibility, using specifically defined calibration lines, to quantify the amount of meat present coming from different species. more...
- Published
- 2019
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25. Analysis of RASFF notifications on food products contaminated with Listeria monocytogenes reveals options for improvement in the rapid alert system for food and feed
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Sascha Al Dahouk, Sylvia Kleta, Idesbald Boone, and Stefanie Lüth
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business.industry ,Supply chain ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Notification system ,Consumer protection ,Food safety ,medicine.disease_cause ,040401 food science ,01 natural sciences ,Country of origin ,0104 chemical sciences ,Product (business) ,0404 agricultural biotechnology ,Risk analysis (engineering) ,Listeria monocytogenes ,Food processing ,medicine ,business ,Food Science ,Biotechnology - Abstract
Tools for supranational communication of food safety risks like the European Rapid Alert System for Food and Feed (RASFF) play an increasingly important role in consumer protection along global supply chains. They allow for a coordinated response to emerging public health threats such as Listeria monocytogenes (Lm), the causative agent of the foodborne disease listeriosis. As a result of disease severity and the rising number of human listeriosis cases in Germany since 2011, an effective reporting system on Lm contamination in food products has become more crucial than ever to counteract this trend. Therefore, we analysed RASFF notifications on food products contaminated with Lm and distributed in Germany, 2001 to 2015, assessed trends in the reported data and addressed options for improvement in the current notification system. In RASFF Lm notifications concerning Germany from 2001 to 2015, there was often a discrepancy between country of origin and notifying country, indicating that the food safety risk was not always recognised at the earliest possible time point of the product's life span. In addition, in our dataset, most Lm notifications were driven by official controls when the respective product was already on the market. However, starting in 2005, there was an increasing trend for company's own checks. This trend of making food manufacturers accountable for the detection and notification of contaminated products in the production line is a first step into the right direction as it might help to reduce the number of contaminated food products that enter the market. Besides its function as a reporting tool, the RASFF may also facilitate the identification of risk factors associated with Lm contamination so that the problem can be tackled at its root. Unfortunately, information about packaging and food processing was only mentioned in a minority of Lm notifications. Hence, risk factors cannot be easily identified. In the future, a comprehensive database including additional metadata together with the RASFF notification should be established. Although a solid basis for the surveillance of Lm, there is still room for improvement in RASFF to speed-up the flow of information. This might help to identify food safety risks that can be harmful to European consumers much faster, more effectively prevent the spread of risk bearing food products and consequently reduce the burden of listeriosis. more...
- Published
- 2019
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26. Revisiting Indian traditional foods-A critical review of the engineering properties and process operations.
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Basak, Somnath, Chakraborty, Snehasis, and Singhal, Rekha S.
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- *
PRODUCTION engineering , *COASTAL plains , *MASS transfer , *CONVENIENCE foods , *FOOD service , *CATERING services , *THERMAL properties - Abstract
A closer look at the traditional foods consumed in various parts of India shows their efficacy and wisdom in the intelligent use of resources available in each specific geographical region ranging from coastal to plains to hilly to the desert, and the perfection achieved in processing such foods that suit the palate along with nutritional perspective, safety protocols, and the combination of foods in typical meals that cater to all the physiological needs of the human body. Some of them have been verified by modern science, but many need scientific documentation. Discussing Indian traditional foods from the engineering viewpoint becomes utmost necessary when there has been a significant shift towards convenience foods, and mechanization is the only possible solution to cater to this huge demand. Most of the Indian foods are majorly dough or batter-based systems, where the rheological, thermal and bulk properties directly affect the final quality of the product. In this review, the Indian traditional foods have been revisited, and the role of critical engineering properties of foods has been critically argued, along with a detailed analysis of the heat and mass transfer during several engineering operations. This will pave the way for further research and provide a holistic view of the approaches adopted till-date for engineering aspects of Indian traditional foods. • The high diversity and the complex traditional method of preparation of traditional Indian foods pose problems to mechanization. • Rheological, thermal and thermodynamic properties of foods need to be studied for the engineering operations ranging from soaking to packaging. • Heat, and mass transfer occur simultaneously for all processing operations. [ABSTRACT FROM AUTHOR] more...
- Published
- 2023
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27. Tropical plant products as biopreservatives and their application in food safety.
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Premanath, Ramya, James, Jainey Puthenveettil, Karunasagar, Iddya, Vaňková, Eva, and Scholtz, Vladimír
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- *
PLANT products , *FOOD safety , *TROPICAL plants , *FOOD preservatives , *FERTILIZERS , *FOOD recall - Abstract
Pathogenic bacteria in food cause a considerable number of diseases of global concern with a serious impact on the human health and the economy of a country. In order to ensure microbial food safety, several preservatives are used in foods. The undesirable side effects of these chemical preservatives on human well-being have increased the consumers demand for employing compounds from natural sources as biopreservatives. As plant-based antimicrobials are generally considered to be safe several food companies have focused on the utilization of these compounds in foods to meet consumer demands. Several researchers are tirelessly working to isolate and identify plant compounds with antibacterial activity against foodborne bacteria which can be effectively used in food matrices. Moreover, the use of plant antimicrobials in foods is challenging due to their interaction with the food constituents that can decrease their activity. To tackle this problem, various new approaches and technologies have come up wherein plant antimicrobials could be used in foods. This review highlights the potential antibacterials from plants used against foodborne pathogens and the effect of various food processing techniques on the activity of plant antimicrobials. Further, it discusses several methods adopted to incorporate plant biopreservatives into the food system. Although a number of studies have demonstrated the potential of using plant derived antimicrobials as preservatives in foods, more investigations are required to optimize the quantities to be used in food matrices to be effectively used as antimicrobials without influencing the organoleptic properties of foods. [ABSTRACT FROM AUTHOR] more...
- Published
- 2022
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28. Bioaccessibility and changes on cylindrospermopsin concentration in edible mussels with storage and processing time.
- Author
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Freitas, Marisa, Azevedo, Joana, Carvalho, António Paulo, Mendes, Vera M., Manadas, Bruno, Campos, Alexandre, and Vasconcelos, Vitor
- Subjects
- *
RAW foods , *FOOD storage , *BIVALVES , *BIOACCUMULATION , *BODY weight , *HEALTH risk assessment - Abstract
The alkaloid cylindrospermopsin has been recognized of increased concern due to the global expansion of its main producer, Cylindrospermopsis raciborskii . Previous studies have shown that bivalves can accumulate high levels of cylindrospermopsin. Based on the potential for human health risks, a provisional tolerable daily intake of 0.03 μg/kg-body weight has been recommended. However, the human exposure assessment has been based on the cylindrospermopsin concentration in raw food items. Thus, this study aimed to assess the changes on cylindrospermopsin concentration in edible mussels with storage and processing time as well as cylindrospermopsin bioaccessibility. Mussels, ( Mytilus galloprovincialis ) fed cylindrospermopsin-producing C. raciborskii , were subjected to the treatments and then analyzed by LC-MS/MS. Mussels stored frozen allowed a significantly higher recovery of cylindrospermopsin (52.5% in 48 h and 57.7% in one week). The cooking treatments did not produce significant differences in cylindrospermopsin concentration in the mussel matrices (flesh), however, cylindrospermopsin was found in the cooking water, suggesting that heat processing can be used to reduce the availability of cylindrospermopsin. The in vitro digestion considerably decreased the cylindrospermopsin availability in uncooked and steamed mussels, highlighting the importance in integrating the bioaccessibility of cylindrospermopsinin in the human health risk assessment. [ABSTRACT FROM AUTHOR] more...
- Published
- 2016
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29. The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves.
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Kim, Sung-Woo, Abd El-Aty, A.M., Rahman, Md. Musfiqur, Choi, Jeong-Heui, Lee, Young-Jun, Ko, Ah-Young, Choi, Ok-Ja, Jung, Hee Nam, Hacımüftüoğlu, Ahmet, and Shim, Jae-Han
- Subjects
- *
BLACK pepper (Plant) , *PROCESSED foods , *DIMETHOMORPH , *LIQUID chromatography , *TANDEM mass spectrometry - Abstract
The effects of various household processes, including washing, boiling, frying, parboiling, and drying under different conditions (water amount, boiling times, and temperatures) on the residual levels of dimethomorph were evaluated in pepper fruits and leaves grown under plastic greenhouse conditions. The original quick, easy, cheap, effective, rugged, safe (QuEChERS) method (after modification) and liquid chromatography–tandem mass spectrometry (LC/MS/MS) were used for extraction and analysis to determine the sample residues. The results of recovery tests in processed and unprocessed pepper fruits and leaves ranged from 73.6 to 106.2% with relative standard deviations of 1.62–12.4%. Among various processes, washing and parboiling (78.4–85.8% at single and 75.7–89.9% at double dose) and drying after washing and parboiling (95.3–97.3% at single dose) were the most effective household methods to attenuate the analyte residues in pepper fruits and leaves, respectively. We conclude that processing leads to extensive reduction of pesticide residue levels in pepper fruits and leaves, particularly following washing and cooking operations. [ABSTRACT FROM AUTHOR] more...
- Published
- 2015
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30. Germicidal efficacy of the pulsed magnetic field against pathogens and spoilage microorganisms in food processing: An overview
- Author
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Dandan Liu, Lina Guo, Haile Ma, S.M. Roknul Azam, and Yiting Guo
- Subjects
Food industry ,business.industry ,digestive, oral, and skin physiology ,Sterilization (microbiology) ,Food safety ,Ionization effect ,Food processing ,Environmental science ,Biochemical engineering ,Spoilage microorganisms ,business ,Food sterilization ,Flavor ,Food Science ,Biotechnology - Abstract
In addition to excessive use of chemical and physical antiseptics in food, any harmful microorganisms present in food are potentially the cause of food safety issues and even cause foodborne diseases to threaten human health. Thermal processing of food as a conventional sterilization technology has been widely used in the food industry to ensure food safety. However, heat treatment has some inevitable adverse effects on nutrition, flavor, color, texture, and aesthetics of the food products. Therefore, it is necessary to research novel nonthermal, green technologies to minimize the impact of undesirable changes on food, and enhance the inactivation efficiency of microorganisms that can cause foodborne illnesses. This review presents a general perspective of the pulsed magnetic field (PMF) as a novel nonthermal sterilization technology. The operating principle, characteristics, and biological effects on microorganisms of PMF are described. Furthermore, the possible inactivation mechanisms and their application in food processing are also addressed. PMF sterilization is considered to be an effective and efficient microorganism eliminating technology that exerts its germicidal ability by magnetoporation and electromagnetic effects, mainly including induced current effect, Lorentz force effect, oscillation effect, and ionization effect. Compared to thermal treatment, PMF sterilization technique meets the requirements of commercial food sterilization standards without impacting food flavor, taste, and texture. The findings of our review suggest that PMF itself would be beneficial as a bacteria inactivation technique or could be readily combined with other suitable methods. Besides, we recommend conceivable paths to adopt this sustainable technique in the food industry. more...
- Published
- 2022
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31. Occurrence and postharvest strategies to help mitigate aflatoxins and fumonisins in maize and their co-exposure to consumers in Mexico and Central America.
- Author
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Odjo, Sylvanus, Alakonya, Amos Emitati, Rosales-Nolasco, Aldo, Molina, Aide L., Muñoz, Carlos, and Palacios-Rojas, Natalia
- Subjects
- *
FUMONISINS , *AFLATOXINS , *CORN , *MYCOTOXINS - Published
- 2022
- Full Text
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32. Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
- Author
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Tawanda Muzhingi, George Ooko Abong, and Derick Nyabera Malavi
- Subjects
Agriculture and Food Sciences ,DAIRY ,Food handlers ,Sanitation ,MICROBIAL-CONTAMINATION ,media_common.quotation_subject ,Orange (colour) ,01 natural sciences ,Article ,Food safety ,Ingredient ,0404 agricultural biotechnology ,Contamination ,Hygiene ,Environmental health ,HANDS ,Training ,ATTITUDES ,Indicator microorganism ,media_common ,MEAT ,Food handler ,business.industry ,digestive, oral, and skin physiology ,010401 analytical chemistry ,Behavior change ,04 agricultural and veterinary sciences ,040401 food science ,0104 chemical sciences ,Hygiene practices ,Food processing ,Business ,HYGIENE KNOWLEDGE ,Food Science ,Biotechnology - Abstract
Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) purée processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP purée processing in Kenya. Pre- and post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples (n = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant (p, Highlights • Orange-fleshed sweet potato purée processing is often faced by food safety challenges. • Food safety training is proposed to solve these problems. • Food safety training improves the knowledge and hygiene practices of food handlers. • Microbial quality and safety of foods improve through food safety training. more...
- Published
- 2021
33. A guide to standardise artificial contamination procedures with protozoan parasite oocysts or cysts during method evaluation, using Cryptosporidium and leafy greens as models
- Author
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Marco Lalle, Guy Robinson, Romy Razakandrainibe, Anne Mayer-Scholl, Barbara Šoba, Frank Katzer, Stéphanie La Carbona, Rachel M. Chalmers, Tamirat Tefera Temesgen, and Lucy J. Robertson
- Subjects
2. Zero hunger ,0303 health sciences ,Food industry ,030306 microbiology ,business.industry ,Cryptosporidium ,Contamination ,Biology ,Food safety ,biology.organism_classification ,Protozoan parasite ,3. Good health ,Biotechnology ,Method evaluation ,03 medical and health sciences ,Food processing ,business ,Leafy ,030304 developmental biology ,Food Science - Abstract
Protozoan parasites have emerged as a cause of disease associated with fresh produce and berry fruits, and are of particular concern for both public health and the food industry. For example, contamination with Cryptosporidium oocysts, whether directly from faeces or through water used in food production and processing, has led to widespread foodborne outbreaks of cryptosporidiosis. The main foodstuffs implicated so far have been fresh produce (especially leafy greens), fruit juice, milk and dairy products. There is an international standard, ISO 18744:2016, based on microscopy, for the detection of oocysts from leafy green vegetables and berry fruits, but verification and validation data that have been published for this and alternative methods can be difficult to compare due to differences in artificial contamination protocols. There is a lack of reporting of the efficiency and performance of methods used in sample surveys, hampering understanding of parasite occurrence. To improve the consistency and comparability of assays and surveys reporting the results of such artificial contamination experiments, we have developed guidance for artificial contamination procedures and analysis that can be applied to food within the category fresh produce and fruits, with particular attention to leafy greens. Information gathered through an opinion survey revealed that molecular detection would be a valuable development, but that standardised methods and improved validation data were required. A market survey revealed that the provision of oocysts for artificial contamination studies has focused on meeting requirements for microscopy detection. An insight-generation workshop provided the background knowledge synthesised into best practice guidance for artificial contamination studies using either microscopical or molecular detection. This should contribute to better method development and reporting, and improved food safety. more...
- Published
- 2022
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34. Antimicrobial activities of virgin olive oils in vitro and on lettuce from pathogen-inoculated commercial quick salad bags
- Author
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Pierfrancesco Deiana, Maria Giovanna Molinu, Francesco Fancello, Sandro Dettori, Mario Santona, Chiara Multineddu, Giacomo Zara, and Severino Zara
- Subjects
Food Preservatives ,business.industry ,Microorganism ,Pathogenic bacteria ,Biology ,Antimicrobial ,medicine.disease_cause ,Olea europaea Orthogonal projections to latent structures (OPLS) Phenolic compounds Minimally processed foods Salmonella Listeria ,Listeria monocytogenes ,Polyphenol ,Food processing ,medicine ,Food science ,business ,Antibacterial activity ,Food Science ,Biotechnology - Abstract
Virgin olive oil (VOO) provides an important source of healthy compounds. Its high concentrations of monounsaturated fatty acids and phenolic compounds contribute toward its nutritional, antioxidant, and antimicrobial properties. VOO is used in the preparation of many dishes worldwide and forms a staple of the Mediterranean diet; however, the antimicrobial activity of VOO in food matrices has been investigated very little to date. Considering this and the growing demand to reduce the use of synthetic antimicrobials and chemical food preservatives, especially in minimally processed foods, the aim of this work was to evaluate the antibacterial activity of VOOs obtained from 13 different Italian olive varieties. All olive varieties were harvested and processed in the same area (Oristano, Sardinia, Italy). The in vitro antimicrobial activities of the resulting VOOs were tested against: Listeria monocytogenes DSM 20600, Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, Salmonella bongori DSM13772, Lacticaseibacillus casei Shirota, Limosilactobacillus reuteri DSM 17938, Lacticaseibacillus casei RI4, and the yeast Candida albicans 3393. Orthogonal Projections to Latent Structures (OPLS) analysis showed a strong correlation between the content of certain phenolic compounds, the contact time of VOOs with the microbial cells, and the antimicrobial activity of the VOOs against the microorganisms tested. The VOOs showing the strongest antimicrobial activities (the Bosana and Sivigliana varieties) were then re-tested against L. monocytogenes DSM 20600 and S. bongori DSM 13772 in artificially contaminated commercial quick salad bags (QSB) of baby green leaf lettuces. The results show that antimicrobial activities of VOO depend on the target microbial species and the concentration of the inoculum. This study provides evidence supporting that VOOs with determinate polyphenols profiles might be used as antimicrobial ingredients in minimally processed foods to significantly reduce the presence of pathogenic bacteria. more...
- Published
- 2022
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- View/download PDF
35. Factors that contribute to persistent Listeria in food processing facilities and relevant interventions: A rapid review
- Author
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Genevieve Sullivan, Martin Wiedmann, Alexandra Belias, and Renata Ivanek
- Subjects
biology ,Meat packing industry ,Sanitation ,business.industry ,Seafood processing ,Psychological intervention ,biology.organism_classification ,Additional research ,Cleanability ,Environmental health ,Food processing ,Listeria ,Medicine ,business ,Food Science ,Biotechnology - Abstract
Persistent Listeria in food processing facilities is defined as Listeria that survives over time, even after cleaning and sanitation activities have been performed. Once persistence has established, it can be difficult to eliminate the Listeria. A rapid review was conducted to identify locations of persistent Listeria, risk factors for persistent Listeria, and interventions that have been successful in eliminating persistent Listeria in food processing environments. A systematic search was performed in Food Science and Technology Abstracts in the Web of Science database to identify studies; of the 1,656 identified studies, 32 met the inclusion criteria. These 32 studies were conducted in seafood or smoked seafood processing facilities (n = 12), meat or poultry slaughter or processing facilities (n = 10), cheese processing facilities (n = 4), sandwich or deli meat processing facilities (n = 2), a produce facility (n = 1), and un-specified facilities or facilities that processed multiple product types (n = 3). This indicates there is a need for additional studies specific to produce. Of the 32 studies, only 13 included a definition of persistence; however, the definition of persistence was highly variable from study to study, suggesting a need to standardize the definition for Listeria persistence. Floors, drains, conveyor belts, slicers, and tables were the 5 most frequently mentioned sites where persistent Listeria was isolated in the included studies. Only 9 studies that discussed risk factors for persistent Listeria; the 2 most common risk factors mentioned were equipment cleanability and lack of hygienic zoning. Eleven studies tested interventions for the elimination of persistent Listeria. In addition to summarizing the existing knowledge on Listeria persistence in food processing facilities, this review also delineates additional research needs, such as studies on Listeria persistence in produce operations and studies that identify risk factors for persistence as well as successful intervention strategies (i.e., corrective actions to eliminate or reduce persistent Listeria). more...
- Published
- 2022
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- View/download PDF
36. Roles of company directors and the implications for governing for the emerging impacts of climate risks in the fresh food sector: A review
- Author
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Turlough F. Guerin
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Public economics ,business.industry ,Supply chain ,Corporate governance ,digestive, oral, and skin physiology ,Food safety ,Financial management ,Good governance ,Agriculture ,Food processing ,business ,Risk management ,Food Science ,Biotechnology - Abstract
The causal link between climate change and food safety is now well established. The role of directors is to govern their organizations. Good governance includes contributing to and overseeing strategy, risk management, legal compliance, and financial management. It also means keeping fresh food safe in their supply chains. Corporate responses to addressing new food safety risks will be critical for ensuring the secure supply of safe food globally. The linkage of climate change to fresh food safety was reviewed and analyzed. Implications are discussed based on the changing governance and regulatory landscape for individual directors, their boards, and organizations in the sector. The review identifies technical impacts as well as emerging governance requirements (including transition risks) for directors. This paper takes the perspective of directors of organizations in the fresh food supply chain (also referred to as the food safety chain) and reviews available and credible knowledge concerning climate risks. Academic and selected grey literature, regulatory position papers, investor and expert opinions, and company annual reports, were reviewed to gain insights into the direct impacts on fresh foods and financial risks from climate change and identify emerging regulatory trends in governance. While there is an identifiable link between physical threats from climate change in this area of agriculture and food production and the management of businesses in the fresh food value chain, the governance of the overall food safety chain is diverse and robust. There is extensive research underway to assess emerging risks, with international laws and standards that enable the mitigation of emerging threats. While manifesting for directors as transitional risks, each of these aspects of governance offers an opportunity for organizations (in the food value or food safety chain) to be proactive about fresh food safety. Understanding the changing expectations of directors concerning the impact of climate change, which is diverse as this review shows, has not been reviewed previously. The current study will help ensure that organizations can prepare for the inevitable climate-related impacts that will challenge the global supply of fresh food and need to be governed at a company level to anticipate these emerging risks successfully. more...
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- 2022
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37. Trends of pesticide residues in foods imported to the United Kingdom from 2000 to 2020
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Henrik U. Stotz, Aiden Bygrave, Arzu Mert, and Aiming Qi
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Residue (complex analysis) ,Pesticide residue ,business.industry ,digestive, oral, and skin physiology ,Biology ,Food safety ,Toxicology ,Agriculture ,Fruits and vegetables ,Food processing ,business ,Analysis method ,Food Science ,Biotechnology - Abstract
A total of 33,911 samples with determined pesticide residues were collated and analysed in the UK monitoring programme to determine trends in pesticide residue levels in imported foods during the period of 2000–2020. 17,027 of those samples (50.2%) contained detectable residues while 1,126 (3.3%) exceeded maximum residue levels (MRLs). An increased trend and a significant shift before and after 2010 in imported foods containing both detectable residues and exceeding MRLs were found. The main factors responsible for these changes were due to constant amendments in regulations and legal frameworks. With adoption of Regulation EC396/2005, there have been major changes that have affected the operations of the UK food monitoring programme including sampling methods, analysis methods, new MRLs, types of foods, and the accreditation system. The proportion of imported foods with residues and the amounts of residues in imported foods varied from country to country. Foods imported from non-European countries had more non-compliant rates than foods imported from EU. Levels of pesticide residues also varied between processed foods and unprocessed raw agricultural products and between plant-based and animal foods. Fruits and vegetables and cereals had higher occurrences of quantified residues as well as higher MRLs violation rates compared to animal products. more...
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- 2022
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38. Food fraud of rejected imported foods in China in 2009–2019
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Wenping Guo, Dan Li, Zheqi Zhang, Xiaoman Li, Mingwu Zang, Shouwei Wang, Jinchun Li, and Kaihua Zhang
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food.ingredient ,business.industry ,Food fraud ,Food additive ,Country of origin ,Food category ,Agricultural science ,food ,Agriculture ,Food processing ,business ,China ,Food Science ,Biotechnology - Abstract
Numerous food fraud (FF) problems have been identified in China's rejected imported foods. However, a limited number of studies have been conducted on this area. We studied rejected imported foods involving FF in China in 2009–2019, focusing on the country of origin, port of entry, food category, fraudulent method, and adulterated substances. The definition of FF in this study centers on the intrinsic state of foods due to the difficulty in making a rigorous judgment on the subjective intentionality of rejected imported foods. The results of our study were as follows: 1) 30.35% (8722/28744) of all rejected imported foods involved FF; 2) rejected imported foods involving FF came from 112 countries and regions, with Taiwan province of China, Japan, and the United States ranking the top three; 3) the ports of entry of these foods were distributed in 24 provinces, of which Shanghai (29.07%), Fujian (15.93%), and Guangdong (15.57%) were the top three; 4) processed foods accounted for the highest proportion of FF (87.70%), followed by edible agricultural products (12.30%), and the specific food categories mainly included drinks (14.77%), candy products (9.11%), cookies (7.74%), meat and offal (7.14%), pastries (5.91%), tea and its products (5.17%), condiments (5.02%), alcoholic (5.01%); 5) artificially enhanced (41.07%), missing/inappropriate certificates (35.28%), and illegal imports (22.21%) were the main FF types; 6) food additives, prohibited veterinary drugs, non-edible substances, and low-cost substitutes were the main adulterants. Given that smuggled foods were not in the rejected imported food samples, FF in this part of imported food was not included in the scope of this paper. The results of this study help to grasp the characteristics of the FF problem of imported foods in China and provide a reference for its prevention and control. more...
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- 2022
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39. The follow-up evaluation of 'General Hygienic Regulation for Food Production' in China
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Jun Wang, Yongning Wu, Huanchen Liu, and Lishi Zhang
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0301 basic medicine ,Finance ,business.industry ,030106 microbiology ,010401 analytical chemistry ,Investment (macroeconomics) ,Food safety ,01 natural sciences ,0104 chemical sciences ,Follow up evaluation ,03 medical and health sciences ,Food processing ,Product (category theory) ,business ,China ,Food Science ,Biotechnology - Abstract
This paper reports the findings on the implementation of compulsory food safety standard General Hygienic Regulation for Food Production (GB14881) in China. 18 of regulatory agencies (17.1%), 11 of research institutions (10.5%) and 76 of food enterprises (72.4%) were involved in this study. Overall, food enterprises had a higher awareness rate of GB14881 and there was an high level of satisfaction among the local regulatory agencies、research institutions and food enterprises. The results indicated that the major difficulty encountered during GB 14881 implementation was lack of finance. The most important motivation for implementing GB14881 was to comply with regulatory requirement. Structural changes to plant, investment in new equipment and product investigation/analysis were the biggest cost. The most important identified benefit was regulatory approval. The comprehensive data obtained from the implementation of compulsory food safety standards in China would be valuable consultation for substantial improvement to the policy makers on the standards. more...
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- 2018
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40. Transformation of China's food safety standard setting system – Review of 50 years of change, opportunities and challenges ahead
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Baoguo Sun, Samuel Benrejeb Godefroy, Zhe Zhang, Yongxiang Fan, and Hanyang Lyu
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0301 basic medicine ,Risk analysis ,Public economics ,business.industry ,Best practice ,030106 microbiology ,010401 analytical chemistry ,Context (language use) ,Food safety ,Modernization theory ,01 natural sciences ,0104 chemical sciences ,03 medical and health sciences ,Agriculture ,Food processing ,business ,China ,Food Science ,Biotechnology - Abstract
Over the past 50 years, China's food safety regulatory system has undergone major changes. The growing importance of China's food production in both domestic and global markets has made it one of the major drivers of economic development. The identification of food safety as a national priority has driven modernization of the food safety legislative framework along with organizational change, leading up to the creation of China's National Center for Food Safety Risk Assessment (CFSA), as a key contributor to the food safety standard setting process. The National Food Safety Standards (NFSS) Framework was established, benchmarked on international best practices and on the guidance of the Codex Alimentarius Commission (CAC), with a clear direction to base food safety standard setting on risk analysis principles and in particular on risk assessments supported by a robust foundation of scientific information and data collection that reflects China's context (food production practices and consumer patterns). This paper attempts to review the evolution of China's food safety standard setting over the past 50 years with a focus on changes that occurred during the last decade. The drivers for the make-up of the current system will be discussed. The paper will also attempt to review additional drivers of change and suggest possible future directions for modernization and continued evolution of the NFSS, in a manner that enables optimum protection for Chinese consumers, supports innovation by the food production sector and enhances confidence in Chinese food and agricultural products. more...
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- 2018
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41. Development of two ELISA formats to determine glycinin. Application to detect soy in model and commercial processed food
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Iolanda Nicolau-Lapeña, Isabel Segura-Gil, María D. Pérez, Miguel Calvo, Lourdes Sánchez, Luis Mata, and Patricia Galan-Malo
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education.field_of_study ,Heat processing ,business.industry ,Chemistry ,010401 analytical chemistry ,Population ,04 agricultural and veterinary sciences ,Immune sera ,Food safety ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,Milk products ,Food processing ,Food science ,business ,education ,Soy protein ,Food Science ,Biotechnology - Abstract
Indirect competitive and sandwich ELISA formats were developed to determine glycinin and applied to detect soy in model and commercial processed food. Antiserum to glycinin was used in the competitive format and specific purified antibodies in the sandwich format. Results obtained showed that the sandwich format could detect as low levels as 0.005% and 0.05% of incurred soy protein isolate in sausages and bread, respectively; whereas indirect competitive format could only detect levels of 0.25% and 0.5% of soy protein in the same incurred foods. However, soy protein could not be detected in pâte using both formats even at the highest level assayed of 1%. Furthermore, the sandwich ELISA could detect glycinin in samples of UHT milk spiked with 0.05% of soy drink and in cookies spiked with 0.005% of soy seeds. The sandwich format could also discriminate between commercial foods with declared or not soy proteins or derivatives as ingredients, although glycinin could not be detected in some soy labelled foods. A prototype of the sandwich format was prepared and validated, obtaining adequate results in terms of recovery, precision and robustness. The results of this study indicate that the concentration of immunoreactive glycinin decreased with the intensity of heat processing applied to food. Furthermore, the antibody population used and the ELISA format applied influence greatly the determination of glycinin in processed food. more...
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- 2018
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42. Monitoring and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in processed foods and their raw materials
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Kwang-Geun Lee, Jae-Wook Lee, Jun-Hyun Jeong, and Shinwoong Park
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Seasoning ,business.industry ,digestive, oral, and skin physiology ,010401 analytical chemistry ,food and beverages ,Pulse crop ,Total population ,010501 environmental sciences ,Raw material ,Biology ,01 natural sciences ,0104 chemical sciences ,Food group ,Food processing ,Food science ,Risk assessment ,business ,Shellfish ,0105 earth and related environmental sciences ,Food Science ,Biotechnology - Abstract
The concentrations of eight polycyclic aromatic hydrocarbons (PAHs) in various processed foods and their raw materials in Korea were investigated. The samples were initially divided into ten major food groups: cereals, nuts, fruit, meat, fish and shellfish, beverage, seasoning, pulse crops, vegetables and eggs. Among those samples, PAHs were detected in 20 food items of 7 major food groups: cereals, nuts, fruit, meat, fish, beverages and seasoning. The detected concentrations of the eight PAHs was in the range 0.08–11.97 μg/kg. Regarding risk assessment, the chronic daily intake of PAHs ranged from 1.08 × 10−9 to 2.93 × 10−5 in the total population and 1.74 × 10−7 to 2.94 × 10−3 in the intake group. Also, the margins of exposure were 1.20 × 107 in the total population and 5.64 × 105 in the intake group, with incremental lifetime cancer risks of 2.03 × 10−8 and 6.35 × 10−6, respectively. more...
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- 2018
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43. Strategic approaches to communicating with food consumers about genetically modified food
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Min Kyung Song, Min Suk Rhee, Ji Yeon Hwang, Nam Hee Kim, Yun Sook Kang, and Hyang Gi Lee
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0301 basic medicine ,030109 nutrition & dietetics ,business.industry ,digestive, oral, and skin physiology ,04 agricultural and veterinary sciences ,040401 food science ,Genetically modified food ,Genetically modified organism ,Crop ,03 medical and health sciences ,Human health ,0404 agricultural biotechnology ,Geography ,Environmental health ,Cohort ,Food processing ,Population data ,Public education ,business ,Food Science ,Biotechnology - Abstract
The use of genetically modified (GM) crops for food production is rising. This study surveyed consumers in the Republic of Korea to obtain general insights into their perceptions, knowledge, and use of GM crop-based food, their needs for information about GM foods, their GM food-purchasing intentions, their usual food-purchasing habits, and whether there are groups with particular demographic profiles and stances on GM foods that would benefit most from well-designed public education programs. In total, 1096 adults in the Republic of Korea underwent face-to-face interviews in 2017. The cohort composition was based on recent population data. Only 5.8% had a positive stance on GM foods, while 58.8% perceived GM foods as being risky to human health. While 50.3% thought that they were somewhat to very knowledgeable about GM organisms (GMO), their actual knowledge was low ( more...
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- 2018
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44. The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis
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L. Yu, Jason R. Stokes, Mark S. Turner, Sridevi Muralidharan, Raquel Lo, Nanju Alice Lee, and Melissa A. Fitzgerald
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0301 basic medicine ,Bacillaceae ,biology ,business.industry ,030106 microbiology ,Food spoilage ,Bacillus cereus ,food and beverages ,Bacillus subtilis ,biology.organism_classification ,Pascalization ,03 medical and health sciences ,030104 developmental biology ,Food processing ,Food science ,business ,Illumina dye sequencing ,Bacteria ,Food Science ,Biotechnology - Abstract
Food processing treatments can alter the microbial biodiversity which can significantly affect shelf-life and safety. These changes in biodiversity can be analysed using culture-independent community profiling methods to provide a better understanding of which bacteria are resistant to the process. In this study, we used rice as a model food that contains a rich bacterial biodiversity to determine what effect variable high pressure processing (HPP) parameters and/or cooking has on the bacterial population. Two samples of milled rice each from two harvest years were pressured at 0, 200, 400 or 600 MPa for 10 min at 25 °C, then either cooked at 100 °C or left uncooked. Samples were stored at 25 °C for up to 8 weeks or until spoilage was detected by total aerobic plate count. Bacterial DNA was extracted and the community composition was analysed by Illumina sequencing of 250 bp of 16S rDNA. Pressured, uncooked samples spoiled after one day of storage at 25 °C and it was found that pressures at and above 400 MPa selected for aerobic sporeformers namely Bacillaceae being the dominant group. Of these, Bacillus cereus, Bacillus subtilis or Paenibacillus amylolyticus groups were the most abundant in samples. The untreated rehydrated rice control and rice treated at 200 MPa contained spoilage populations consisting of a mix of primarily Enterobacteriaceae and Bacillaceae suggesting that 200 MPa treatment was not severe enough to eliminate Gram-negative bacteria. Cooked rice samples spoiled after three days storage at 25 °C and contained almost exclusively Bacillus spp. with B. subtilis and B. cereus groups dominating the populations. With pressures of 400 and 600 MPa, cooked samples remained unspoilt after eight weeks of storage at 25 °C with sequences representing DNA from a highly heterogeneous mix of non-viable bacterial cells. The lower pressure treatment (200 MPa) combined with cooking resulted in one out of four samples spoiling due to growth of Bacillus flexus group bacteria. In summary, the culture-independent method used here demonstrates that higher HPP (400 and 600 MPa) treatment or cooking alone selected for sporeforming bacterial spoilage profiles. A combination of HPP (400 and 600 MPa) with cooking resulted in ambient temperature stable rice, with no growth of potentially hazardous sporeformers observed. more...
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- 2018
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45. Identification of sea cucumber species in processed food products by PCR-RFLP method
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Ling Zeng, Daohai Chen, Youhou Xu, Juan Zhao, Yongqin Li, Sigang Fan, Jing Wen, Yulin Sun, Lele Xu, and Ziming Chen
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Genetics ,Mitochondrial DNA ,business.industry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Biology ,16S ribosomal RNA ,biology.organism_classification ,040401 food science ,01 natural sciences ,0104 chemical sciences ,law.invention ,chemistry.chemical_compound ,Sea cucumber ,0404 agricultural biotechnology ,chemistry ,law ,Molecular marker ,Food processing ,Identification (biology) ,Restriction fragment length polymorphism ,business ,Polymerase chain reaction ,Food Science ,Biotechnology - Abstract
A PCR-RFLP method has been developed for the identification of 16 commercial sea cucumber species in raw and processed food products. To implement the method, PCR amplification with the 16Sar/16Sbr primers, targeted to the amplification of a ca. 570 bp region of the 16S rRNA mitochondrial gene in sea cucumbers, was coupled to restriction analysis with Dde I, Hae III and Sty I. We also report the FINS method based on 16S rRNA mitochondrial sequences. Both proposed methodologies were independently applied to authenticate the species of 19 commercial products, showing that 9 products were incorrectly labeled (48%). Therefore, the 16S rRNA mitochondrial gene really provide convenient, useful and academic molecular marker to study questions related to correct labeling of commercial products, traceability, and the control of sea cucumber fisheries. more...
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- 2018
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46. Authentication of origin of meat species processed under various Indian culinary procedures using DNA barcoding
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Sajid Khan, Bharathi Prakash, Deepali Sangale, Ravindranathanpillai Sanil, Nadeem Ahmed, Gulab Khedkar, Anita Tiknaik, and Raituja Hange
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Authentication ,Traceability ,business.industry ,media_common.quotation_subject ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Food safety ,040401 food science ,01 natural sciences ,DNA barcoding ,0104 chemical sciences ,Biotechnology ,0404 agricultural biotechnology ,Geography ,Food processing ,Quality (business) ,Identification (biology) ,Processed meat ,business ,Food Science ,media_common - Abstract
Indian food is exceptional from rest of the world not only in taste but also in culinary procedures, which reflects a perfect blend of various cultures and ages. Indian culinary procedures involved in preparation of Indian meat recipes, incur heavy processing and profound use of spices. In parts, the authentication of processed ingredients present in the food is a major concern to ensure food safety and quality as well as for certification. There is a growing demand for the enhancement of quality controls, hence addressing scientific research towards the development of reliable molecular tools for food traceability. Over the past decade, DNA barcoding was most commonly used molecular method, which can ascertain biological specimens, and is used for the identification of both raw materials and processed food. We tested the applicability of this method to authenticate variously processed meat species under Indian culinary practices and revealed DNA barcoding can provide, fast and reliable method for its traceability. The obtained results indicated that Indian culinary practices for popular meat recipes although use considerable processing and profound spice, do not interfere meat DNA quality for downstream application for species authentication using DNA barcoding by COI gene. Species authenticity for geographical origin is exigent by the DNA barcoding procedure. However, the pickled products are not trackable for species authentication since the culinary processes involved, challenges DNA quality for further applications. more...
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- 2018
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47. Public acceptance of and willingness-to-pay for nanofoods in the U.S
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Guzhen Zhou and Wuyang Hu
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food.ingredient ,Food industry ,business.industry ,05 social sciences ,Public policy ,04 agricultural and veterinary sciences ,040401 food science ,Preference ,Food packaging ,0404 agricultural biotechnology ,food ,Willingness to pay ,0502 economics and business ,Food processing ,050202 agricultural economics & policy ,Marketing ,Public acceptance ,business ,Canola ,Food Science ,Biotechnology - Abstract
Nanotechnology is one of the key technological innovations in the present century and the food industry has already applied it to each of its sectors: from crop cultivation, to food production, food processing, and food packaging and preservation. However, few economic studies in the past have focused on consumer attitude and preference for specific products that are produced using nanotechnology, and even less on food or food related products. This analysis examines consumer valuations for nano-attributes via a nationwide online survey in the U.S. The survey uses canola oil as the research subject and implements a choice experiment to elicit individuals’ preferences. The results suggest that consumers would pay less for canola oil if it is produced from nanoscale-modified seeds or is packed with nanotechnology-enhanced technique. No significant difference is found for canola oil with health-enhancing nano-engineered oil drops. Additionally, the results reveal significant unobserved heterogeneities among consumers. The findings of this study are expected to help narrow the gap between scientific innovation, public policy, and social-economic concerns. more...
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- 2018
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48. Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics
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Peter Vlerick, Liesbeth Jacxsens, E. De Boeck, and Anneleen Mortier
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business.industry ,media_common.quotation_subject ,010401 analytical chemistry ,Food safety management ,04 agricultural and veterinary sciences ,Hazard analysis ,Food safety ,040401 food science ,01 natural sciences ,Exploratory factor analysis ,0104 chemical sciences ,0404 agricultural biotechnology ,Critical control point ,Management system ,Food processing ,Quality (business) ,Marketing ,business ,Food Science ,Biotechnology ,media_common - Abstract
The impact of organizational characteristics on food safety management systems is already intensively studied. Recently, scientific research goes beyond the managerial and technical aspects of the food safety management system, incorporating the impact of human behavior by exploring the food safety climate in food companies. In this study the food safety climate in the Belgian food processing industry was investigated and correlations between food safety climate and organizational (general and quality-related) characteristics of food processing companies were assessed. Additionally, the factorial validity of the applied food safety climate assessment tool was investigated, using exploratory factor analysis. Data were gathered through an online survey. Overall, the food safety climate was perceived to be on a good level for most of the 136 responding companies. Companies with multiple sites in Belgium appeared to perceive the food safety climate better than one-site companies. Food companies providing more than one training session per year appeared to perceive their food safety climate significantly better than companies providing less training (p more...
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- 2018
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49. Prevalence and persistence of Listeria monocytogenes in premises and products of small food business operators in Northern Ireland
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Michael Hutchison, Kieran Jordan, Robert H. Madden, Nicolae Corcionivoschi, Vincenzo Pennone, Ozan Gundogdu, SafeFood, The Food Safety Promotion Board, and 04–2014
- Subjects
0301 basic medicine ,Veterinary medicine ,Food processing ,Ready-to-eat-foods ,030106 microbiology ,Northern ireland ,Biology ,medicine.disease_cause ,Food safety ,Persistence (computer science) ,Persistence ,03 medical and health sciences ,Listeria monocytogenes ,Pulsed-field gel electrophoresis ,medicine ,media_common.cataloged_instance ,Typing ,European union ,media_common ,business.industry ,Mortality rate ,SME ,business ,Food Science ,Biotechnology - Abstract
peer-reviewed Listeriosis is a foodborne disease, with a high mortality rate, that predominantly affects the elderly. Under European Union legislation, EC 2073/2005, food business operators are encouraged to undertake sampling to ensure that the food processing environment, and required to ensure that food products, are free of Listeria monocytogenes. To determine the prevalence of L. monocytogenes in smaller food processing facilities in Northern Ireland, 24 companies submitted six processing environment swabs and two food samples every two months for eighteen months (July 2015 to November 2016) for L. monocytogenes examination. The prevalence of L. monocytogenes was 4.6% in food samples, and 6.3% in processing environment swabs. Over the duration of the study, 96 isolates of L. monocytogenes were obtained, one from each positive sample, except for two meat samples that had >100 cfu/g, where two isolates were obtained from each sample. No seasonality in occurrence of L. monocytogenes was seen for food isolates but significantly higher numbers of positive processing environment swabs were found in the warmer months of May, July and September (p = .007). Pulsed Field Gel Electrophoresis (PFGE) analysis revealed the presence of 27 pulsotypes; 9 pulsotypes were shared between different facilities and 9 were persistent. Based on a Combase predictive growth model, 77.5% (n = 130) of the foods tested were predicted to support the growth of L. monocytogenes. All of the isolates carried the pathogenicity genes inlA and actA and 71.4% carried qacH, which confers resistance to quaternary ammonium compounds which are frequently used in sanitizers. Whole genome sequencing of the isolates allowed multi-locus sequence typing to be undertaken. The data indicated that the sequence types identified included those with disease-causing ability, highlighting the disease-causing potential of the isolates. more...
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- 2018
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50. Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food
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Cajethan Onyebuchi Ezeamagu, Chibundu N. Ezekiel, Michael Sulyok, Omotade R. Ogunremi, Rudolf Krska, Benedikt Warth, Bojan Šarkanj, and Chiamaka A. Okeke
- Subjects
business.industry ,Organoleptic ,food and beverages ,04 agricultural and veterinary sciences ,Biology ,corn (Zea mays) ,food processing ,food safety ,natural contaminants ,nutrition ,ogi ,toxin degradation ,Food safety ,040401 food science ,Mass spectrometric ,Complementary food ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Food processing ,Fermentation ,Food science ,Mycotoxin ,business ,Steeping ,Food Science ,Biotechnology - Abstract
The presence and reduction of multiple mycotoxins and metabolites during the processing of white and yellow maize varieties into ogi were determined by a robust liquid chromatography tandem mass spectrometric method. The levels of 16 mycotoxins and their metabolites were significantly reduced (on the average by 90%) by steeping (fermentation), draining the steep water/fermented-grain washing, and wet-milling/sieving. Mycotoxin reduction during ogi production from both maize varieties varied insignificantly by steeping duration; however, ogi from 48 h of steeping contained the least residual level of most mycotoxins. Whilst the nutritional parameters of ogi changed insignificantly based on steeping duration, yellow maize processed after 48 h of steeping yielded a product with better organoleptic properties than other ogi samples. This research provides highly relevant insights into the processing and safety of ogi considering the high dependence on this maize product by the populations in sub-Saharan Africa, especially children during their first 1000 days of life. more...
- Published
- 2018
- Full Text
- View/download PDF
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