Quality and Safety Aspects of Food Products Addressing the Needs of Pregnant Women and Infants

2014 ◽  
Vol 65 (1) ◽  
pp. 29-33
Author(s):  
Birgit Hoeft ◽  
Manfred Eggersdorfer ◽  
Stephan Heck
Keyword(s):  
Pregnant Women ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Aspects

Analytical measurements in food examination

2020 ◽  
pp. 38-41
Author(s):  
Sergey Khurshudyan ◽  
E. Lazareva ◽  
Anastasia Ryabova ◽  
Yu. Mikhaylova
Keyword(s):  
Continuous Improvement ◽  
Historical Context ◽  
Food Products ◽  
Quality And Safety ◽  
Analytical Instruments ◽  
New Approaches ◽  
Analytical Measurements ◽  
Product Identification ◽  
Food Market ◽  
Domestic Food

The process of formation and continuous improvement of methods for assessing the quality and safety of food products using analytical instruments to expose the increasingly sophisticated falsification of food products in the domestic food market can be traced in the historical context. In this article, you can learn about new approaches to product identification.

Regulatory and legal issues related to marking of child nutrition

2020 ◽  
Vol 18 (6) ◽  
pp. 60-69
Author(s):  
T.L. Maleeva ◽  
◽  
S.V. Shilnikova ◽  
V.N. Tarasevich ◽  
◽  
...  
Keyword(s):  
Child Nutrition ◽  
Product Information ◽  
Raw Materials ◽  
Food Products ◽  
Legal Framework ◽  
World Health ◽  
Customs Union ◽  
Quality And Safety ◽  
Children's Nutrition ◽  
Main Consumer

The quality and safety of food products, including those intended for children’s nutrition, are a priority for the World Health Organization. At present, in order to ensure the quality and safety of food products for child nutrition, there are numerous regulatory and legal acts in Russia. The article provides the systematization of the regulatory and legal framework, taking into account the requirements for food products intended for child nutrition (for the raw materials used, prepared food, its nutritional value, enrichment with vitamins and micronutrients, the use of appropriate packaging and marking) and for the processes that make up its circulation (manufacturing, storage, transportation, sale, advertising and product information). Information on marking of food products for children’s nutrition in accordance with Technical Regulations of the Customs Union 022/2011 was given. The information on the main consumer characteristics of food products specified in the legislation of the Russian Federation was considered. When comparing this information, its inconsistency was established, which can make it difficult for the consumer to choose the right food products for children’s nutrition and its further use. With regard to food products intended for child nutrition, marking serves as the way of communicating information to the consumer. As a result of comparing the information on marking of packaged food products with information on the main consumer characteristics of food products, their inconsistency was also revealed, which may complicate the observance of the consumer’s rights for safety of product and information about the product. It was noted that marking of food products for child nutrition is a relevant source of information for a doctor. The authors proposed ways to optimize the regulatory framework governing the quality and safety of food products intended for child nutrition. Key words: food products, child nutrition, safety and quality of child nutrition, technical regulation, marking of child nutrition, consumer protection

scholarly journals Quality Control Methods for Turkey Meat Products

2021 ◽  
Vol 7 (12) ◽  
pp. 92-96
Author(s):  
M. Turdialieva
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Infrared Spectroscopy ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Control Methods ◽  
Quality And Safety ◽  
Turkey Meat ◽  
Significant Stage

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.

Probiotics and food safety: an evidence-based review

2020 ◽  
Author(s):  
Leila Peivasteh-Roudsari ◽  
Mohadeseh Pirhadi ◽  
Hadis Karami ◽  
Behrouz Tajdar-oranj ◽  
Ebrahim Molaee-Aghaee ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Adverse Effects ◽  
Food Products ◽  
Opportunistic Pathogen ◽  
Fermented Food ◽  
Healthy Human ◽  
Beneficial Effects ◽  
Safety Aspects ◽  
Key Issues

Probiotics are commonly defined as live microorganisms (yeast or bacteria), when getting ingested in adequate amounts, they exhibit the beneficial effects on the host. During the past two decades, probiotic microorganisms as health-promoting agents have been increasingly added to various types of food products, especially in fermented food and also drugs. Due to the importance of food safety aspects of the human diet and with regards to some adverse effects of probiotics for human, we decided to carry out a review on probiotics and their adverse effects by research in literature. Previous studies indicated that several aspects, including safety, functional and technological characteristics, have to be considered in the selection of probiotic microorganisms. Safety aspects include origin (gastrointestinal tract of healthy human), nonpathogenicity and antibiotic resistance. Some probiotic microorganisms such as enterococci have been considered as an opportunistic pathogen for humans and cause disease, possess agents for antibiotic resistance and potential virulence factors. The bacteria used as a probiotic in food should be completely safe. Probiotic bacteria should be chosen from the healthy human micro-flora and should not have any antibiotic resistance that would prevent treatment of a rare probiotic infection. This review focused on key issues concerning the safety aspects of probiotics added to particular food products for improvement of general health and also discussed the criteria for probiotic selection in details.

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