scholarly journals Safety of Food and Food Warehouse Using VIBHISHAN

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Rijwan Khan ◽  
Nipun Tyagi ◽  
Nikita Chauhan
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Human Life ◽  
Human Beings ◽  
Prime Factors ◽  
Quality Of Food ◽  
Selection For ◽  
Taking Care

Food is one of the integral parts of human life making the quality of food one of the prime factors in its selection for consumption. In order to maintain the food quality, it must be taken care of from the very first step where its quality may be affected, that is, warehouses. Food safety and safety of its warehouses is one of the major concerns, because many people lose their lives due to poor food quality. A robot that can ensure the safety of both food and warehouse can be one of the possible solutions, because taking care of huge warehouses is a tedious task and sometimes food present inside the warehouse gets unnoticed and thus get contaminated. Also safety of warehouses from intruders can be done by a robot, in any condition where it is difficult for human beings. This robot would be cheap and efficient and also make sure of safety, keeping the food intact and ensuring its fine 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 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.

scholarly journals Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

2021 ◽  
Vol 1 (2) ◽  
pp. 97-108
Author(s):  
Chaoming Huang ◽  
Shisheng Jiang ◽  
Yantianyu Yang ◽  
Shuhan Gao ◽  
Zihan Lin ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Food Safety ◽  
Human Life ◽  
Reproductive Toxicity ◽  
Detection Methods ◽  
Mitigation Measures ◽  
Baked Goods ◽  
Chemical Pollutant ◽  
Quality Of Food

Food safety is related to all aspects of human life, and the quality of food has a profound impact on people's lives and health. Acrylamide is a chemical pollutant produced by the Maillard reaction in baked goods such as potato chips, bread, and cookies. Studies have shown that acrylamide has neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and hepatosplenic toxicity in humans. However, the carcinogenicity of acrylamide in humans is still controversial, and it is unclear whether there is a significant correlation between human exposure to acrylamide and cancer incidence. This review aims to explore the latest research on the human health hazards of acrylamide and prevent or reduce the hazards of acrylamide to humans by detection methods, risk assessment, and mitigation measures to ensure people's food safety.

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.

scholarly journals ANALISIS KUALITAS MAKANAN PADA SAAT BREAKFASTDI THE ALIGA HOTEL PADANG

2018 ◽  
Vol 10 (1) ◽  
pp. 95
Author(s):  
Ivony Tresia
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Sampling Technique ◽  
Validity And Reliability ◽  
Descriptive Data ◽  
Quality Requirements ◽  
Perishable Goods ◽  
Continue Research ◽  
Quality Of Food

Thisdstudy originated from the resultsiofiprevious studies where there were problems regarding the process of managing the procurement of perishable goods that did not have written procedures, the quality requirements of the material written and standardized in the hotel. To continue the problem where there are still problems related to food quality at breakfast at The Aliga Hotel Padang. This study aims to analyze food quality at breakfast at The Aliga Hotel Padang. This type of studyiisiquantitativepdescriptive. The population in this study were guests who stayed and breakfast at The Aliga Hotel Padang. The sampling technique used is purposive sampling. The totaliofisamplesiin this study amounted to 91 people. Data collection techniques were carried out by distributing questionnaires (questionnaires) using the Liker scale that has been tested for validity and reliability. Thenitheidata wereianalysisithrough data tabulation and descriptive data using percentages. Based on the research that has been done, the results obtained that the quality of food at breakfast at The Aliga Hotel Padang is in the category of enough with a percentage of 45.05%. It is recommended for other researchers to continue research on the quantity of food. Keywords: Food Quality, Breakfast

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.

The Prospects for Holy War

2016 ◽  
Vol 36 (2) ◽  
pp. 195-217
Author(s):  
Terence J. Martin
Keyword(s):  
Quality Of Life ◽  
Human Life ◽  
Human Beings ◽  
Literary Creation ◽  
Specific Question ◽  
Holy War ◽  
Moral Quality

This essay offers a reading of “A Most Useful Discussion Concerning Proposals for War against the Turks.” What we have in the “Useful Discussion” is a mock consultation, a literary creation in which Erasmus appears to offer judicious advice on how Christendom might wage a successful war against the Turks, only to undercut the very prospects for such a war by means of various strategies of indirection, hesitation, and ironic reversal. Erasmus works critically and ironically on several levels at once—unsettling the dogmatism of war-mongers, surprising Luther and his critics, frustrating the interests of the powerful, and nudging everyone to think seriously about fundamental questions of human life. Though the “Useful Discussion” may appear to address a specific question about a specific war, it in fact speaks—in its pendular and ironic manner—to more basic questions, inviting readers to reflect with amazement and remorse upon the numbness and deafness of human beings before God; and, on that basis, to work to enhance the moral quality of life.

scholarly journals An Artificial Intelligence Approach Toward Food Spoilage Detection and Analysis

2022 ◽  
Vol 9 ◽  
Author(s):  
Ekta Sonwani ◽  
Urvashi Bansal ◽  
Roobaea Alroobaea ◽  
Abdullah M. Baqasah ◽  
Mustapha Hedabou
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Food Spoilage ◽  
Sensors And Actuators ◽  
Food Grains ◽  
Alert Message ◽  
New Methodologies ◽  
Quality Of Food ◽  
Intelligence Approach

Aiming to increase the shelf life of food, researchers are moving toward new methodologies to maintain the quality of food as food grains are susceptible to spoilage due to precipitation, humidity, temperature, and a variety of other influences. As a result, efficient food spoilage tracking schemes are required to sustain food quality levels. We have designed a prototype to track food quality and to manage storage systems at home. Initially, we have employed a Convolutional Neural Network (CNN) model to detect the type of fruit and veggies. Then the proposed system monitors the gas emission level, humidity level, and temperature of fruits and veggies by using sensors and actuators to check the food spoilage level. This would additionally control the environment and avoid food spoilage wherever possible. Additionally, the food spoilage level is informed to the customer by an alert message sent to their registered mobile numbers based on the freshness and condition of the food. The model employed proved to have an accuracy rate of 95%. Finally, the experiment is successful in increasing the shelf life of some categories of food by 2 days.

THE PROBLEMS OF PESANTREN EDUCATION IN IMPROVING HUMAN ACADEMIC QUALITY IN THE GLOBAL-MULTICULTURAL ERA

2021 ◽  
Vol 9 (1) ◽  
pp. 165-186
Author(s):  
Qolbi Khoiri ◽  
Ani Aryati
Keyword(s):  
Human Resource ◽  
Strong Influence ◽  
Human Life ◽  
Scientific Work ◽  
Human Beings ◽  
Academic Quality ◽  
Community Members ◽  
The West ◽  
Left Behind

This scientific work outlines the obstacles facing Pesantren education in improving academic human beings' global-multicultural era. Pesantren global currents can cause paradox or symptoms of counter-morality. So does the pattern of life in the West, even significantly affect the moral decay, moral and human behavior. With this condition, the influence is considerable on human life, both physical and spiritual. Thus, Pesantren education faced various challenges with developing education models in the era of globalization implemented by community members, such as system problems, human resource problems, and curriculum development. Therefore, to improve the quality of academic humanity in the global-multicultural era, Pesantren have problems exploring all the resources they have. Because Pesantren education is less concerned with the situation, human resource problem, a strong influence of western culture in domination and imperialization of information, and the current culture of globalization can lead to paradox or symptoms of counter-morality. With this problem, a Pesantren can devote all the power, effort, and ability to innovate. Finding something new can help a student's life for the better. However, if Pesantren does not dig all his skills, he will be left behind by the ever-evolving era.

scholarly journals Sous Vide Cooked Technology and food safety control of chicken

2020 ◽  
Vol 185 ◽  
pp. 04022
Author(s):  
Hui Ding
Keyword(s):  
Food Safety ◽  
Continuous Improvement ◽  
Rapid Development ◽  
Healthy Diet ◽  
Food Science ◽  
Safety Control ◽  
Quality Of Food ◽  
Sous Vide

With the rapid development of food science and cooking technology, people's demand for the quality of food is gradually increasing. A delicious, safe and healthy diet has become a new goal for people. The emergence and the continuous improvement of Sous Vide Cooked Technology technology helps in catering these needs, which has been attarting the attention from more and more consumers. Chicken is rich in nutrition, high in protein and low in fat. Sous Vide Cooked Technology used in chicken cooking preserves chicken’s original flavor and color, which also maximumly keeps the nutrients of chicken. .

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