Food Processing Technologies and Value Addition for Improved Food Safety and Security

2017 ◽  
pp. 201-210
Author(s):  
Emanuel O. Alamu ◽  
Ackson Mooya
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Value Addition ◽  
Processing Technologies

scholarly journals Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review

2020 ◽  
Vol 83 (9) ◽  
pp. 1480-1487
Author(s):  
WON CHOI ◽  
SANG-SOON KIM
Keyword(s):  
Food Safety ◽  
Bacillus Cereus ◽  
Food Processing ◽  
Rapid Detection ◽  
Foodborne Pathogen ◽  
Present Review ◽  
Detection Methods ◽  
Processing Technologies ◽  
Foodborne Outbreaks ◽  
Food Commodity

ABSTRACT Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus. HIGHLIGHTS

Advances in the Value Addition to Foods-recent Trends

2017 ◽  
Vol 2 (2) ◽  
pp. 90
Author(s):  
K. R. Anilakumar ◽  
Natarajan Gopalan ◽  
R. K. Sharma
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Fermented Foods ◽  
Processed Food ◽  
Value Addition ◽  
Processing Technologies ◽  
Food Ingredients ◽  
Recent Trends ◽  
Life Enhancement ◽  
By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

High-Pressure-Based Food-Processing Technologies for Food Safety and Quality

2021 ◽  
pp. 1-26
Author(s):  
Musfirah Zulkurnain ◽  
Alifdalino Sulaiman ◽  
V.M. Balasubramaniam
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Processing Technologies ◽  
Food Safety And Quality

High-Pressure-Based Food-Processing Technologies for Food Safety and Quality

2021 ◽  
pp. 1-26
Author(s):  
Musfirah Zulkurnain ◽  
Alifdalino Sulaiman ◽  
V.M. Balasubramaniam
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Processing Technologies ◽  
Food Safety And Quality

scholarly journals New Food Processing Technologies and Food Safety

2017 ◽  
Vol 2017 ◽  
pp. 1-2
Author(s):  
Md. Latiful Bari ◽  
Alexandru Grumezescu ◽  
Dike O. Ukuku ◽  
Gargi Dey ◽  
Tatsuro Miyaji
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Processing Technologies

Context-oriented ontology in food safety management

2020 ◽  
Vol 25 (2) ◽  
pp. 61-69
Author(s):  
Chaplinskyy Y.P. ◽  
◽  
Subbotina O.V. ◽  
Keyword(s):  
Decision Making ◽  
Food Safety ◽  
Food Processing ◽  
Safety Management ◽  
Food Storage ◽  
Rational Solutions ◽  
Processing Technologies ◽  
Safety Requirements ◽  
Safety Knowledge ◽  
Information Objects

Actuality of the usage of the food safety knowledge-based technologies is shown. The food safety stakeholders and information objects are presented. The set of ontologies and context areas which are described decision –making tasks and processes are shown. The basic ontology is presented as a means of conceptual representation of the field of food safety. The usage of decision-making is considered. Modern food processing technologies, food safety requirements, food safety requirements (agricultural production, food processing, food logistics, food sales, food storage) etc. are characterized by the need for complex and rational solutions. It is necessary to consider different aspects of decision-making in food safety, which can be based not only on the knowledge of a particular subject area. The use of information and knowledge is a key task in any problem area related to the production and dissemination of knowledge, especially new types of unique (and valuable) content that are useful and accessible. The paper aim is to conceptually present an ontological system based on the use of context and ontologies and aimed at supporting decision making in the food safety management system. Food safety knowledge, which used in decision-making processes, is considered as the context knowledge and the knowledge that describes the content. The paper presents food safety stakeholders and provides information objects. The information and knowledge includes various aspects such as knowledge and information on the production and processing industry; and the food safety aspects. For this purpose, an interconnected set of ontologies is used, which is a multilevel associative structure: meta-ontology; basic ontology; context ontology; set of domain ontologies; realization ontology; user presentation and interaction ontology; model of inference machine. Implementation of food safety processes and integration of the components of decision-making is based on the presentation of the multi-level system of management and decision-making in it through a model of a context. The context framework takes into account different context domains, such as: purpose/result, actor, process/action, object, environment, facility, tools, presentation, location, and time. The ontology implementation builds an inter connected system of preparation and choice of solutions, both for the given problem and for interaction with other complexes of problems and tasks, allows to make decisions taking into account the consequences of their implementation.

scholarly journals Antimicrobials and Food-Related Stresses as Selective Factors for Antibiotic Resistance along the Farm to Fork Continuum

Antibiotics ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 671
Author(s):  
Federica Giacometti ◽  
Hesamaddin Shirzad-Aski ◽  
Susana Ferreira
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Antimicrobial Resistance ◽  
Food Processing ◽  
Resistance Mechanisms ◽  
Human Environment ◽  
Real Risk ◽  
Cross Adaptation ◽  
Novel Approaches

Antimicrobial resistance (AMR) is a global problem and there has been growing concern associated with its widespread along the animal–human–environment interface. The farm-to-fork continuum was highlighted as a possible reservoir of AMR, and a hotspot for the emergence and spread of AMR. However, the extent of the role of non-antibiotic antimicrobials and other food-related stresses as selective factors is still in need of clarification. This review addresses the use of non-antibiotic stressors, such as antimicrobials, food-processing treatments, or even novel approaches to ensure food safety, as potential drivers for resistance to clinically relevant antibiotics. The co-selection and cross-adaptation events are covered, which may induce a decreased susceptibility of foodborne bacteria to antibiotics. Although the available studies address the complexity involved in these phenomena, further studies are needed to help better understand the real risk of using food-chain-related stressors, and possibly to allow the establishment of early warnings of potential resistance mechanisms.

scholarly journals Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 381
Author(s):  
Gautier Cesbron-Lavau ◽  
Aurélie Goux ◽  
Fiona Atkinson ◽  
Alexandra Meynier ◽  
Sophie Vinoy
Keyword(s):  
Food Processing ◽  
Imaging Techniques ◽  
Food Products ◽  
International Standards ◽  
Starch Digestibility ◽  
Deep Dive ◽  
Processing Technologies ◽  
X Ray ◽  
The Impact

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

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