scholarly journals Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Guillermo Fuertes ◽  
Ismael Soto ◽  
Raúl Carrasco ◽  
Manuel Vargas ◽  
Jorge Sabattin ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Pathogen Detection ◽  
New Technology ◽  
Quality And Safety ◽  
Intelligent Packaging ◽  
Food Quality And Safety ◽  
Quality Of Food

The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.

scholarly journals Application of the Metabolomics Approach in Food Authentication

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7565
Author(s):  
Jinap Selamat ◽  
Nur Amalyn Alyaa Rozani ◽  
Suganya Murugesu
Keyword(s):  
Food Products ◽  
Food Labeling ◽  
Quality And Safety ◽  
Food Authenticity ◽  
Food Authentication ◽  
Food Quality And Safety ◽  
Quality Of Food ◽  
Food Commodities

The authentication of food products is essential for food quality and safety. Authenticity assessments are important to ensure that the ingredients or contents of food products are legitimate and safe to consume. The metabolomics approach is an essential technique that can be utilized for authentication purposes. This study aimed to summarize food authentication through the metabolomics approach, to study the existing analytical methods, instruments, and statistical methods applied in food authentication, and to review some selected food commodities authenticated using metabolomics-based methods. Various databases, including Google Scholar, PubMed, Scopus, etc., were used to obtain previous research works relevant to the objectives. The review highlights the role of the metabolomics approach in food authenticity. The approach is technically implemented to ensure consumer protection through the strict inspection and enforcement of food labeling. Studies have shown that the study of metabolomics can ultimately detect adulterant(s) or ingredients that are added deliberately, thus compromising the authenticity or quality of food products. Overall, this review will provide information on the usefulness of metabolomics and the techniques associated with it in successful food authentication processes, which is currently a gap in research that can be further explored and improved.

scholarly journals Study on microbial detection technology in food safety

2021 ◽  
Vol 233 ◽  
pp. 02029
Author(s):  
Xindi Zhang
Keyword(s):  
Food Safety ◽  
Rapid Development ◽  
Enzyme Linked Immunosorbent Assay ◽  
Safety Testing ◽  
Microbial Detection ◽  
Detection Technology ◽  
Atp Bioluminescence ◽  
Quality Of Food

Economic development has not only led to the steady development of the gross national economy, but also provided a fundamental guarantee for the life of the residents at this stage. However, with the rapid development of economy, people’s attention to hidden safety problems has gradually shifted from big problems to “small details” of food safety. At the same time, in order to reduce the health problems of consumers in the process of eating products, we should start from the source of food, and use microbial technology in the current food safety testing, so as to fundamentally improve the quality of food safety. At present, PCR, impedance, ATP bioluminescence, lamp and enzyme-linked immunosorbent assay are widely used. In this paper, the role of microbial detection technology was described, and the application of microbial detection technology in food safety detection was analyzed in depth, hoping to provide a reference for ensuring food safety through the promotion of microbial detection technology.

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 Time temperature indicators as devices intelligent packaging

2013 ◽  
Vol 61 (1) ◽  
pp. 245-251 ◽  
Author(s):  
Adriana Pavelková
Keyword(s):  
Food Packaging ◽  
Temperature History ◽  
Quality And Safety ◽  
Intelligent Packaging ◽  
Food Quality And Safety ◽  
Production Temperature ◽  
Potential Risks ◽  
The One ◽  
Response To Temperature ◽  
And Storage

Food packaging is an important part of food production. Temperature is a one of crucial factor which affecting the quality and safety of food products during distribution, transport and storage. The one way of control of food quality and safety is the application of new packaging systems, which also include the intelligent or smart packaging. Intelligent packaging is a packaging system using different indicators for monitoring the conditions of production, but in particular the conditions during transport and storage. Among these indicators include the time-temperature indicators to monitor changes in temperature, which is exposed the product and to inform consumers about the potential risks associated with consumption of these products. Time temperature indicators are devices that show an irreversible change in a physical characteristic, usually color or shape, in response to temperature history. Some are designed to monitor the evolution of temperature with time along the distribution chain and others are designed to be used in the consumer packages.

scholarly journals Applications of Non-destructive Technologies for Agricultural and Food Products Quality Inspection

Sensors ◽  
2019 ◽  
Vol 19 (4) ◽  
pp. 846 ◽  
Author(s):  
Hany El-Mesery ◽  
Hanping Mao ◽  
Abd Abomohra
Keyword(s):  
Safety Evaluation ◽  
Food Products ◽  
Quality And Safety ◽  
Food Industries ◽  
Food Quality And Safety ◽  
Quality Of Food ◽  
To Come ◽  
Non Destructive ◽  
Destructive Methods

The quality and safety of food is an increasing concern for worldwide business. Non-destructive methods (NDM), as a means of assessment and instrumentation have created an esteemed value in sciences, especially in food industries. Currently, NDM are useful because they allow the simultaneous measurement of chemical and physical data from food without destruction of the substance. Additionally, NDM can obtain both quantitative and qualitative data at the same time without separate analyses. Recently, many studies on non-destructive detection measurements of agro-food products and final quality assessment of foods were reported. As a general statement, the future of using NDM for assessing the quality of food and agricultural products is bright; and it is possible to come up with interesting findings through development of more efficient and precise imaging systems like the machine vision technique. The present review aims to discuss the application of different non-destructive methods (NDM) for food quality and safety evaluation.

Implementation of food trace information systems as a tool for increasing food safety and quality

2021 ◽  
pp. 36-41
Author(s):  
P.A. Lontsikh ◽  
◽  
V.A. Demina ◽  
Keyword(s):  
Information Systems ◽  
Food Safety ◽  
Food Products ◽  
Modern World ◽  
Quality And Safety ◽  
Business Systems ◽  
Wide Range ◽  
Food Quality And Safety ◽  
Operational Activities

In the modern world, the requirements for the quality and safety of food products are constantly increasing. In order to make a profit and survive in a tough competition ring, manufacturers often come up with complex food compositions that provide a long shelf life and a wide range of temperature corridors during storage, which entails a decrease in the quality of life of people, an increase in the level of morbidity and risks associated with a threat to life. The interest of consumers in obtaining knowledge in the field of food quality and safety has grown significantly, as well as the possibility of obtaining this information through the Internet. All this has led to the imposition of more stringent requirements for both consumers and state regulatory bodies, to confirm food safety. In matters of ensuring and managing the quality of food products, the organization of product traceability plays a key role.This article discusses the main tasks of introducing state information systems of traceability of the GIS «Mercury» and «Honest Sign», as well as the problems faced by business systems when integrating these systems into operational activities.

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.

Role of Panchakarma in the management of Hypothyroidism

2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Dr.Suraj Kumbar ◽  
Dr.Lohith BA ◽  
Dr.Ashvinikumar M ◽  
Dr. Amritha R ◽  
Dr. Shameem Banu
Keyword(s):  
Metabolic Rate ◽  
Pituitary Gland ◽  
Life Style ◽  
The Body ◽  
Management Guidelines ◽  
Quality Of Food ◽  
Sedentary Life ◽  
Sedentary Life Style

We are in technical era where there is more of sedentary life style and stress along with this urbanization is affecting our quality of food and health. This is leading to many lifestyle disorders and hormonal imbalances in our body. Hypothyroidism one among the endocrinal disorder. Thyroid is an endocrinal gland secrets T3 and T4 hormones regulated by TSH which is secreted by Pituitary gland. These hormones have two major effects on the body, 1) To increase the overall metabolic rate in the body 2) To stimulate growth in children. Hypothyroidism is common health issue in India. The highest prevalence of hypothyroidism (13.1%) is noted in people aged 46-54yrs old. With people aged 18-35 yrs being less affected (7.5%). To prevent these hazards Panchakarma is beneficiary to maintain metabolic rate. Here an attempt is made to diagnose hypothyroidism in the light of Ayurveda and management guidelines through Panchakarma.

scholarly journals Supranational Assessment of the Quality of Probiotics: Collaborative Initiative between Independent Accredited Testing Laboratories

2021 ◽  
Vol 9 (7) ◽  
pp. 1456
Author(s):  
Jean-Pol Warzée ◽  
Marina Elli ◽  
Abdoulaye Fall ◽  
Daniela Cattivelli ◽  
Jean-Yves François
Keyword(s):  
Daily Basis ◽  
Qualitative Assessment ◽  
Close Collaboration ◽  
Quality Label ◽  
Accredited Laboratories ◽  
Quantitative Analyses ◽  
Quality Of Food ◽  
The Eu

Recent acquisitions about the role of the microbiota in the functioning of the human body make it possible to envisage an increasing use of beneficial microbes, and more particularly of probiotics as well as their metabolites, as nutritional supplements. National and EU authorities are engaged in assuring the safety and quality of food supplements and in defining rules to assess and communicate their efficacy on human health. The quality of probiotics, intended as strains’ identification, viability, and stability over time, is a crucial factor of credibility with consumers and health professionals. Analytical technologies for the quality control of probiotics must also be adapted to new preparations, such as those including new multistrains complex combinations. Accredited laboratories face this relevant challenge on a daily basis. Through its close collaboration with the laboratory commissioned to produce the specifications for its ESLP quality label (identification and quantitative analyses) together with its scientific committee, the ESLP has been focusing on this issue for 10 years. Recently, as part of the internationalization of the ESLP quality label, a new and unique initiative in Europe for the evaluation of the quality of probiotic preparations has been carried out. The collaboration between two accredited laboratories in Belgium and in Italy represented a concrete example of supranational collaboration in the assessment of the quality of probiotic preparations. Results show that both laboratories are in line as expected in terms of performance. Common approaches to the qualitative assessment of probiotic preparations, especially for complex and composite recipes, in terms of number of strains and included substances, should be encouraged and promoted all over the EU.

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