Infrared Heating for Improved Drying Efficiency, Food Safety, and Quality of Rice

2019 ◽  
pp. 231-251 ◽  
Author(s):  
Ragab Khir ◽  
Chandrasekar Venkitasamy ◽  
Zhongli Pan
Keyword(s):  
Food Safety ◽  
Infrared Heating ◽  
Drying Efficiency ◽  
Food Safety And Quality

SAFETY AND QUALITY OF FOOD ON THE POLISH MARKET AFTER EUROPEAN UNION ACCESSION

2019 ◽  
Vol XXI (4) ◽  
pp. 223-232
Author(s):  
Stanisław Kowalczyk
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Environmental Changes ◽  
Economic Security ◽  
Economic Market ◽  
Quality Of Food ◽  
Sanitary Conditions ◽  
Food Safety And Quality

The aim of this study is to investigate how the level of food safety and quality in Poland has changed after European Union accession. Poland’s accession to EU structures resulted in a number of economic, market and environmental changes. One of the most important areas of these changes is the food production and consumer supply sector. The conducted research is based on the results of controls performed by the main food control institutions in Poland. Research covers the areas of food quality and scale of irregularities revealed by control institutions, leading to changes in the level of food safety in terms of the health threats and economic security of consumers resulting from food falsification. Studies have shown that in the post-accession period, significant and multidirectional changes in the above-mentioned scope have taken place. Despite the proven presence of food with improper sanitary conditions, the Polish consumer is unlikely to be concerned about this. The situation is much worse in terms of economic security and food quality. The scale of irregularities in this respect is significant, and as the last years of the analyzed period show (after 2015), the phenomenon of decreasing food quality and even food falsification is growing.

scholarly journals Bacteriocins: Production, different strategies of purification and applications

2019 ◽  
Vol 10 (3) ◽  
pp. 1808-1817 ◽  
Author(s):  
Vishakha Sharma ◽  
Rahul C Ranveer ◽  
Neelam Jain ◽  
Gajender Kumar Aseri
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Food Preservation ◽  
Safety Parameters ◽  
Pharmaceutical Industries ◽  
Quality Of Food ◽  
Antibacterial And Antifungal ◽  
Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

scholarly journals The burden of foodborne diseases reducing ways

2019 ◽  
Vol 50 (1) ◽  
pp. 34-39
Author(s):  
T.L. Kolodnitska ◽  
V.O. Selezniova
Keyword(s):  
Food Safety ◽  
Addis Ababa ◽  
Private Investment ◽  
Foodborne Diseases ◽  
Global Public Health ◽  
Scientific Publications ◽  
Basic Principles ◽  
Accurate Picture ◽  
Food Safety And Quality

Introduction. The burden of foodborne diseases is increasingly attracting WHO attention and heightening the necessity of international global public health commitments. The Aim of the Study is to analyze and summarize the existing national and international experience in reducing the burden of foodborne diseases on the basis of studying legislative and regulatory documents, sources of statistical data, scientific publications and materials of the First FAO/WHO/AU International Food Safety Conference Addis Ababa, 12–13 February 2019. Materials and Methods. The bibliosemantic and analytical methods have been used. Results and discussion. It is established that today, the lack of data about the burden of foodborne diseases not only does not allow to get an accurate picture of the current situation, but also complicates the evaluation of the effectiveness and resulting quality of preventive measures and strategies. In recent years, Ukraine has witnessed a sharp deterioration in the food safety and quality situation due to the demonopolization of the food industry, increased volumes of supplies from abroad, weakening of the control over the production and sale of food products. Unresolved issues remain regarding the level of harmonization of Ukrainian legislation with European norms, which is currently insufficient. Conclusions. In order to reduce the burden of foodborne diseases, the basic principles recommended by the WHO should be taken into consideration: orientation of the measures being implemented to the future, their preventive character, capacity-building in foundational spheres, the integrating efforts and the stimulation of private investment.

scholarly journals Food safety and quality control in a supermarket chain in Teresina-PI

2016 ◽  
Vol 7 (2) ◽  
pp. 112
Author(s):  
Juliana Soares Severo ◽  
Ana Letícia Pereira Andrade ◽  
Edmara Mayara Holanda Lima ◽  
Fernanda Bezerra da Cunha ◽  
Hylla Mayra Rego Oliveira ◽  
...  
Keyword(s):  
Quality Control ◽  
Food Safety ◽  
Fruits And Vegetables ◽  
Public Health Problem ◽  
Human Beings ◽  
Food Market ◽  
Quality Of Food ◽  
The City ◽  
Food Safety And Quality

The food market grew circumstantially in recent years and the quality of services and products is the distinguishing factor among many companies in the field of food. The Foodborne Diseases (FD) are serious public health problem, and it is in this context that it becomes important to ensure food hygiene as a priority component of food safety. The objective was to evaluate the physical and structural hygiene fridge, cold, bakery and FFV (Fresh Fruits and Vegetables) in a supermarket chain sectors Teresina-PI conditions. Selected at random ten supermarkets located in four zones of the city that were evaluated through a check-list containing questions relating to health and hygiene handler, facilities and equipment. It was found that, as to the adequacy, no area was classified as poor, with the best grades were supermarkets B, F and C, belonging to different parts of the city. The adjustments ranged from fair to good, showing a concern for the quality control in some supermarkets while, in others, leaving a little aside this issue, which is worrying, since the quality of food is the key point health of human beings.

A Novel Antimicrobial Technology to Enhance Food Safety and Quality of Leafy Vegetables using Engineered Water Nanostructures

2021 ◽  
Author(s):  
Runze Huang ◽  
Nachiket Vaze ◽  
Anand Soorneedi ◽  
Matthew Moore ◽  
Yaguang Luo ◽  
...  
Keyword(s):  
Food Safety ◽  
Leafy Vegetable ◽  
Leafy Vegetables ◽  
Combined Process ◽  
Food Safety And Quality

Here, we report a novel, “dry”, nano-aerosol based, antimicrobial technology using Engineered Water Nanostructures (EWNS) for leafy vegetable disinfection. These EWNS based nano-sanitizers are synthesized using a combined process of...

scholarly journals Understanding the Codex Standard to Ensure Safety and Quality of Palm Oil

2021 ◽  
Vol 4 (1) ◽  
pp. 1-7
Author(s):  
Purwiyatno Hariyadi
Keyword(s):  
Food Safety ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Oil Industry ◽  
Quality Standards ◽  
Food Applications ◽  
Codex Standard ◽  
Food Safety And Quality

Indonesia is the number one producer and exporter of palm oil globally. About 85% of palm oil is used for food applications. Consequently, issues related to food safety and nutrition have always been a major concern, both for producers and consumers of palm oil. In this respect, the palm oil industry must put serious effort to comply with food safety and quality standards, such as those of Codex standards, especially specified at Codex Standard for named vegetable oils (CXS 210-1999).

Handbook of organic food safety and quality

2007 ◽  
Author(s):  
Julia Cooper ◽  
Urs Niggli ◽  
Carlo Leifert
Keyword(s):  
Food Safety ◽  
Organic Food ◽  
Food Safety And Quality

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

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