Good Manufacturing Practices and Safety Issues in Functional Food Industries

Attempt to improve cassava starch quality have been conducted by producing the first high amylose transgenic Adira 4 Indonesian cassava. This atudy aimed to evaluate agronomic performances of transgenic plants, assessment of four generations in specific containment screenhouse and limited field trial were conducted with improved method. The survival and growth rate of cuttings was enhanced by applying growth regulator such as Atonik and improving planting procedures. The growth and yield performances were measured by comparing related variables across four generations of selected lines. Dipping in 1 mL.L-1 Atonik solution with shading in the early planting were only required when the plant growth was poor and not favourable soil and weather. The result showed that survival of third and fourth generations of Lines A55-5 and A55-15 could reach 100 % when it was treated with Atonik. According to 14 lines assessed, Line A55-5 was one of the promising ones due to its growth, multiplication performance and almost double amylose content compared to wild type. Meanwhile, Line A55-12 showed the highest yield. The finding will benefit functional food industries when appropriate gene construct and approaches were applied for better growth and yield results.

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Antimicrobial stability of Cosmos caudatus extract at varies pH and temperature, and compounds identification for application as food sanitiser

Food Research ◽

10.26656/fr.2017.5(3).710 ◽

2021 ◽

Vol 5 (3) ◽

pp. 83-91

Author(s):

N.A.H. Yusoff ◽

Y. Rukayadi ◽

F. Abas ◽

A. Khatib ◽

M Hassan

Keyword(s):

Antimicrobial Activity ◽

Food Poisoning ◽

Natural Food ◽

Long Term Effects ◽

Safety Issues ◽

Food Industries ◽

Cosmos Caudatus ◽

Food Quality And Safety ◽

C 30 ◽

C 50

The occurrence of foodborne diseases and food poisoning due to the consumption of contaminated foods is increasing nowadays, thus become a major threat to food industries in particular. In order to overcome this problem, prevention must be taken at the early stages of food preparation like sanitization. Typically, chemically based antimicrobial sanitisers were used in food industries to remove dirt and microbial population on food surfaces or food equipment. However, the emergence of microbial resistance and consumer awareness on the formation of carcinogenic compounds and safety issues in long term effects has led researchers to find an alternative. Therefore, a study was conducted to find a natural food sanitiser that was able to minimize the number of harmful bacteria without a change in the food quality and safety. In this study, the stability of Cosmos caudatus extract at different pH (pH 3, pH 7, pH 8 and pH 11) and temperatures (25°C, 30°C, 50°C, 80°C and 121°C) were determined for suitability as food sanitiser. The identification and quantification of this plant extract also were performed using HPLC and LC-MS/MS analysis to detect the major compounds which contributed to the biological activity of C. caudatus extract. Generally, results showed that the antimicrobial activity of C. caudatus extract was stable after exposure to various pH and temperatures, in fact, the extract increased its antimicrobial activity at lower acidity (pH 3) and higher temperature (50°C) against most pathogens. Furthermore, quercetin 3-O-rhamnoside was identified as a major compound in C. caudatus extract with the relative amounts of 29.66 mg/g. It can be concluded that C. caudatus extract is stable when exposed to various pH and temperatures. These useful findings have proved the antimicrobial stability of C. caudatus extract after exposure to several pH and temperatures thus can be further developed as a food sanitiser in food industries.

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Spirulina for the food and functional food industries

Food Research International ◽

10.1016/j.foodres.2020.109356 ◽

2020 ◽

Vol 137 ◽

pp. 109356 ◽

Cited By ~ 4

Author(s):

Tomas Lafarga ◽

José María Fernández-Sevilla ◽

Cynthia González-López ◽

Francisco Gabriel Acién-Fernández

Keyword(s):

Functional Food ◽

Food Industries

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Listeria monocytogenes in hot dog sausages obtained from groceries stores in the city of São paulo – a comparative and retrospective analysis of human listeriosis isolates

Veterinária e Zootecnia ◽

10.35172/rvz.2006.v13.267 ◽

2018 ◽

Vol 13 (2) ◽

pp. 182-191 ◽

Cited By ~ 4

Author(s):

Neusa Narimatsu Pettinati ◽

Evelise Oliveira Telles ◽

Simone De Carvalho Ballian

Keyword(s):

Control Point ◽

Sao Paulo ◽

São Paulo ◽

Food Industries ◽

Critical Control Point ◽

Cooking Process ◽

Good Manufacturing Practices ◽

Sporadic Cases ◽

Hot Dog ◽

The City

Three hundred and ninety four hot dog samples obtained from retail markets (groceries stores)in the city of São Paulo/Brazil were investigated for the presence of Listeria monocytogenesand for the respective serovars of the isolated strains. A total of 56 strains of L.monocytogenes were found. Serovars 1/2a and 1/2c were each identified in 41.2% of thesamples (14/34) and the serovar 4b was found in 17.6% (6/34). It was concluded that Listeriamonocytogenes occur in hot dogs sold at these markets in the city of São Paulo; it waspredominating in the hot dogs samples serovars: 1/2a (41.2%) and serovar 1/2c (41.2%),followed by serovar 4b (17.6%); the serovars isolated from hot dog samples were the sameones associated to outbreaks and sporadic cases including serovar 4b, even though it showed alower percentage against the others serovars detected; it must be considered as routinepractices the monitoring of the thermal treatment during the cooking process of hot dogs, theevaluation of the occurrence level of L.monocytogenes on bench surfaces and equipment usedduring post-thermal treatments, it must be realized the re-pasteurization after packaging; it isvery important to implement the Good Manufacturing Practices – GMP and the HazardAnalysis and Critical Control Point – HACCP in the food industries, restaurants and any foodproduction areas.

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Risk Assessment of RYR Food Supplements: Perception vs. Reality

Frontiers in Nutrition ◽

10.3389/fnut.2021.792529 ◽

2021 ◽

Vol 8 ◽

Author(s):

Laura Righetti ◽

Chiara Dall'Asta ◽

Renato Bruni

Keyword(s):

Risk Assessment ◽

Food Supplements ◽

Red Yeast Rice ◽

The European Union ◽

Health Claim ◽

Active Constituent ◽

Safety Issues ◽

Good Manufacturing Practices ◽

Daily Dose ◽

The Eu

Thirty-seven red yeast rice (RYR) food supplements were screened for their mycotoxin and natural statin content. Products included pure RYR capsules and multi-ingredient formulations with standardized amounts of monacolin K (MK), marketed both online and retail in the European Union. In terms of mycotoxins, citrinin (CIT) was found in all the monitored products. As CIT content ranged from 100 to 25100 μg/kg, only four products were compliant with maximum EU levels in force until April 2020, while a single product was compliant with the limit of 100 μg/kg introduced after that date. Four contaminated products were labeled as “citrinin free”. In terms of natural statins, nine products had a lower content vs. label statements (from −30 to −83%), while for 24 a larger MK amount (from 10 to 266%) was noticed. Three products had a negligible MK content and only 19 offered a daily dosage exceeding 10 mg as dictated by the health claim granted by EFSA in the EU. No sample had label values compliant with pharmaceutical Good Manufacturing Practices requirements (95–105% content of active constituent). Variable, but small amounts of simvastatin (0.1–7.5 μg per daily dose) were found in 30 samples. These results suggest that limited efficacy and reported safety issues may stem from an under-regulated and undercontrolled market, weakening both effectiveness and risk assessment evaluations.

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A systematic review of encapsulation and control release technology in food application

International Journal of Agricultural Science and Food Technology ◽

10.17352/2455-815x.000122 ◽

2021 ◽

pp. 292-296

Author(s):

Awulachew Melaku Tafese

Keyword(s):

Systematic Review ◽

Functional Food ◽

Review Paper ◽

Control Release ◽

Food Preservation ◽

Factory Workers ◽

Food Ingredients ◽

Food Industries ◽

And Control ◽

Selection Of

This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive.

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Horticulture as a Reliable Source of Livelihood in Andaman and Nicobar Islands, India

Agricultural Development and Food Security in Developing Nations - Advances in Environmental Engineering and Green Technologies ◽

10.4018/978-1-5225-0942-4.ch010 ◽

2016 ◽

pp. 222-248

Author(s):

Shrawan Singh ◽

Subhash Chand ◽

D. R. Singh ◽

S. Dam Roy

Keyword(s):

Functional Food ◽

Fruits And Vegetables ◽

Farm Income ◽

Tropical Region ◽

Food Industries ◽

Reliable Source ◽

Nicobar Islands ◽

Plantation Crops ◽

Remarkable Progress ◽

Root Vegetables

The tropical region is typically warm to hot and moist year-round with lush vegetation thus is favourable for horticultural diversity. The horticulture sector has shown remarkable progress in production and the shift in consumption patterns towards healthier diets within the principles of sustainability. Plantation crops are major contributors to the farm income and livelihoods of millions of people in the tropical region, while fruits and vegetables have direct roles in improved health through their micronutrient and antioxidants properties. Tuber and root vegetables are staple diets for indigenous tribes and one cannot imagine tribal life without coconut. Plantations crops and spices bring additional farm income and add flavour to foods and life. Medicinal plants have huge potential in the modern pharmaceutical and functional food industries. Research and development efforts have made horticulture an indispensable option for livelihood and nutrition, however, there are several issues which need timely attention for sustainable development.

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The Codex Alimentarius Commission, Corporate Influence, and International Trade: A Perspective on FDA's Global Role

American Journal of Law & Medicine ◽

10.1177/0098858815591525 ◽

2015 ◽

Vol 41 (2-3) ◽

pp. 406-421 ◽

Cited By ~ 8

Author(s):

Sam F. Halabi

Keyword(s):

United States ◽

Food Safety ◽

The United States ◽

Safety Issues ◽

Food Industries ◽

Comprehensive Plan ◽

Corporate Influence ◽

Regulatory Capacity ◽

Foreign Governments ◽

Imported Foods

The FDA Food Safety Modernization Act (FSMA) is by all accounts the most sweeping and comprehensive update to U.S. food laws in seventy years, aiming to confront the reality that the nation's food supply has undergone fundamental shifts in its sources, distribution channels, and intermediate handlers. The law's intent is to prevent problems that can cause foodborne illness and enable the Food and Drug Administration (FDA) to keep a record of facilities processing food for sale in the United States, a mandate that expands FDA's already global regulatory activities. FSMA gives FDA broad new powers to prevent food safety problems, detect and respond to food safety issues, and improve the safety of imported foods. Because the law specifically aims to update FDA authority in light of the reality of global food and food additive markets, Section 305 FSMA calls for FDA to develop a comprehensive plan to expand the “technical, scientific, and regulatory capacity of foreign governments and their respective food industries in countries that export foods to the United States.”

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