scholarly journals Diagnostic of the harvesting and processing conditions of honey from the Apis mellifera bees.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Mariana Borges de Lima Dutra ◽  
José Benício Paes Chaves ◽  
Dejair Message ◽  
Aline Fonseca Da Silva ◽  
André Moreira Dutra ◽  
...  
Keyword(s):  
Apis Mellifera ◽  
Food Production ◽  
Processing Conditions ◽  
Brazilian Legislation ◽  
Good Manufacturing Practices

<p>Although its potential for the production of high honey amounts, Brazilian producers need to be adapted to the new commercialization requirements that involve traceability and application of Good Manufacturing Practices (GPM). The objective of this study was to evaluate the conditions under which the honey harvesting and processing is carried out. The apiaries and honey houses of 13 beekeepers were investigated during the harvesting and processing from May to July 2006 using questionnaire application and. The results indicated that only 23.1% of the beekeepers correctly accomplish the management in the apiaries. 15.4% of the evaluated facilities were in accordance with the Brazilian legislation, whereas the use of utensils and equipments under bad conditions or their absence were observed in 61.5 % of the apiaries and honey houses. The aspects concerning to personal, equipments and facilities hygiene were not in accordance to the Good Manufacturing Practices for food production. Training the manufacturers in respect to management, harvest and extraction of the honey is recommended to improve the quality of the product and to enhance the competitiveness of the Brazilian honey in more demanding markets.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.55</p>

scholarly journals Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna

2021 ◽  
Vol 2 (1) ◽  
pp. 23
Author(s):  
Dwi Ishartani ◽  
Windi Atmaka ◽  
Lia Umi Khasanah ◽  
Setyaningrum Ariviani ◽  
Siswanti Siswanti
Keyword(s):  
Food Production ◽  
Sensory Quality ◽  
Product Information ◽  
Production Capacity ◽  
Appropriate Technology ◽  
Raw Material ◽  
Good Manufacturing Practices ◽  
Medium Enterprise ◽  
Production Practices

<p><em>Tempeh had been recognized worldwide as a superfood. In Pengkok Village, Kedawung Sub-district, Sragen Regency, there were several traditional tempeh producers which supply fresh tempeh around Kedawung Sub-district. Tempeh produced in this area was also used as raw material for brownies production. "BROWNIESTA" is a Small Medium Enterprise (SME) which produces brownies made from tempeh. The demand of tempeh brownies was high, but it was difficult for SME "BROWNIESTA" to fulfill the demand due to the lack number of ovens. In addition, packaging, labels and the quality of the products had been unstable due to limited understanding of Good Manufacturing Practices (GMP) concept in food production. This community service introduced appropriate technology for SME "BROWNIESTA" in the form of: 1) introduction of gas-fired ovens, 2) introduction of packaging and labels and 3) GMP training according to BPOM guidelines. Partners actively participated in providing materials for the introduced oven trials, providing materials and tools for evaluation of product sensory quality improvement and facilitating the implementation of GMP training. Based on the evaluation results, the sensory quality of brownies produced using the introduced oven had increased as indicated by its softer texture and smoother crust that is not caramelized. The product was also packaged properly with product information on the label attached to the packaging. Oven introduction also increased the production capacity up to 150%. SME “BROWNIESTA” implemented better food production practices after completing GMP training. Therefore, it could be concluded that the introduction of appropriate technology in SME "BROWNIESTA" increase the capacity and quality of the tempeh brownies products</em><em>.</em></p>

scholarly journals Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus): Trimming step

2021 ◽  
Vol 20 (02) ◽  
pp. 44-50
Author(s):  
Ngoc T. A. Tong
Keyword(s):  
Raw Materials ◽  
Mekong Delta ◽  
Microbial Quality ◽  
Cross Contamination ◽  
Processing Conditions ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Contact Surfaces ◽  
Coagulase Positive Staphylococci

During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.

scholarly journals Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 75
Author(s):  
Iffan Maflahah ◽  
Arinda Venska Nazalina ◽  
Muhammad Fakhry
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Product ◽  
Shopping Centers ◽  
Processed Food ◽  
Know How ◽  
Good Manufacturing Practices ◽  
Quality Of Food ◽  
Production Facilities

<p><strong>ABSTRAK</strong></p><p><em>Tahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. </em><em>Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. </em></p><p><em>Kata Kunci: </em>Tahu, UD Sumber Makmur, <em>Good Manufacturing Practices</em> (GMP)<em></em></p><p align="center"><strong>Evaluation of Tofu Industry Production Facilities at UD Sumber Makmur</strong></p><p><strong>ABSTRACT</strong></p><p><em>Tofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.</em></p><p><em>Keywords: Tofu, UD Sumber Makmur, Good M</em><em>anufacturing Practices (GMP)</em><em></em></p>

scholarly journals Importance of bees in pollination of Solanum lycopersicum L. (Solanaceae) in open-field of the Southeast of Minas Gerais State, Brazil

Hoehnea ◽  
2017 ◽  
Vol 44 (3) ◽  
pp. 349-360 ◽  
Author(s):  
Ronaldo Vinícius-Silva ◽  
Daniele de Freitas Parma ◽  
Renata Barreto Tostes ◽  
Viviane Modesto Arruda ◽  
Margarete do Valle Werneck
Keyword(s):  
Apis Mellifera ◽  
Solanum Lycopersicum ◽  
Food Production ◽  
Minas Gerais ◽  
Agricultural Crops ◽  
Solanum Lycopersicum L ◽  
Minas Gerais State ◽  
The World ◽  
Floral Visitors

ABSTRACT Pollinators are extremely important in agricultural crops because their deficit can affect food production in the world. Consequently, a lot of studies have been emphasizing the importance of the knowledge about the biology of these agents. The tomato stands out among the economically most important crops. Therefore, the objectives of this work were: to identify the pollinators of Solanum lycopersicum in a conventional area of cultivation in the southeast of Minas Gerais State and detect which of these are more representative; to assess the importance of the pollinators' action for the quality of the fruits produced; and discuss practices for conservation to these agents. Fifteen floral visitors were found, with Exomalopsis analis being the most representative. Apis mellifera and Trigona spinipes, although not vibrating bees, also acted as pollinators of Solanum lycopersicum.

scholarly journals Microbiological quality and presence of extraneous matter in industrialized tomato sauces

2020 ◽  
Vol 23 ◽  
Author(s):  
Laís Anversa ◽  
Larissa Fiamengui de Pauli ◽  
Eliane da Silva Caria ◽  
Thelma Constantino de Assis ◽  
Regina Célia Arantes Stancari
Keyword(s):  
Microbiological Quality ◽  
Health Surveillance ◽  
Raw Material ◽  
Ph Variation ◽  
Brazilian Legislation ◽  
Daily Diet ◽  
Two Samples ◽  
Good Manufacturing Practices ◽  
Growth Of Fungi

Abstract Despite being a staple in the daily diet of the Brazilian population, industrialized tomatoes and their derivatives are often subject to countless contaminants during their production process, which may affect the final quality of these products. This study aimed to investigate the microbiological quality and the presence of extraneous matter in industrialized tomato sauces commercialized in Brazil. To this end, two samples of 21 different “traditional tomato sauce” brands (a total of 42 samples) commercialized in supermarkets in the municipality of Bauru, state of Sao Paulo, Brazil, were analyzed from April to November 2016. Overall, 20 (47.6%) of the 42 samples analyzed were in disagreement with the current Brazilian legislation. After incubation at 35 to 37 °C and 55 °C, no changes in the packages and pH variation >0.2 were observed. However, 9.5% of the samples showed a non-characteristic aspect and 11.9% presented growth of fungi. Regarding the presence of extraneous matter, 11.9% of the samples showed rodent hair above the permitted limit (1 in 100 g) - indicative of risks to human health, whereas 26.2% of them contained non-rodent hair - indicative of failure in adopting good manufacturing practices. Mold filament counting was conducted using the Howard method, and 14.3% of the samples presented values above 40% (acceptable limit) positive microscopic fields. In addition to subsidizing health surveillance actions, such data highlight the need for quality improvement of the raw material used and greater control during the processing of these products.

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

scholarly journals Technologies for Water Reuse: Current Status and Future Challenges

Water ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 832
Author(s):  
Mauro Capocelli ◽  
Vincenzo Piemonte
Keyword(s):  
Sustainable Development ◽  
Water Reuse ◽  
Food Production ◽  
Current Status ◽  
The Sustainable Development ◽  
Future Challenges

Water is fundamental for the quality of both ecosystems and society, and plays a key role for energy and food production, a prerequisite for the sustainable development [...]

scholarly journals Women's Role in Food Production and Nutrition: Implications for Their Quality of Life

1988 ◽  
Vol 10 (3) ◽  
pp. 1-8 ◽  
Author(s):  
Gerd Holmboe-Ottesen ◽  
Ophelia Mascarenhas ◽  
Margareta Wandel
Keyword(s):  
Quality Of Life ◽  
Nutritional Status ◽  
Food Chain ◽  
Food Production ◽  
Women's Work ◽  
Energy Expenditures ◽  
Work Allocation ◽  
The Subject ◽  
Women's Role

The authors review the literature on the subject of how women's work along the food chain may affect their nutritional status and other aspects of their lives. They point out the discrimination against women in food and work allocation: women often work harder and have greater energy expenditures than men but get less food. Bennett makes this point in her article too, and McGuire touches on it as well.

scholarly journals Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

2015 ◽  
Vol 4 (5) ◽  
pp. 157
Author(s):  
Fabíola Gonçalves da COSTA ◽  
Adelino Cunha Neto ◽  
Luiz José Rodrigues ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Fruits And Vegetables ◽  
Soluble Solids ◽  
Foreign Matter ◽  
Minimally Processed ◽  
Mato Grosso ◽  
Modern Times ◽  
Brazilian Legislation ◽  
Processed Products ◽  
Sanitary Conditions

Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. <em>Salmonella</em> spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g<sup>-1</sup> in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

Sign in / Sign up

Export Citation Format

Share Document