scholarly journals Processing of Raw Agricultural Produce and its Effect on Pesticide Residues: A Review

2020 ◽  
Author(s):  
S. R. Padaliya ◽  
K. D. Parmar ◽  
Suchi Chawla
Keyword(s):  
Food Processing ◽  
Pesticide Residues ◽  
Dairy Products ◽  
Crop Residues ◽  
Food Culture ◽  
Review Of Literature ◽  
Agricultural Produce ◽  
Human Food Chain ◽  
Processing Techniques ◽  
Domestic Level

Due to ever increasing population and limited natural resources use of pesticides as a major input to increase agricultural productivity is indispensible today. However, their inadequate application may produce large quantities of residues in the environment leading to environmental contamination. These residues may leach in the soil, water and even remain in the crop residues and food products. From there they enter in human food chain posing serious health hazards. Various food processing techniques, at industrial and/or domestic level, have been found to reduce the contents of pesticide residues in most food materials. These techniques alone or in combination reduce the levels of pesticides significantly in the food items. In the present review effect of processes like washing, peeling, cooking, drying, milling and industrial techniques like, baking, dairy products, fermentation, malting etc are reviewed. The review of literature suggests there is a need to systematize and optimize these techniques so that these can be used to provide a safer food culture for humans.

scholarly journals Food processing as a means for pesticide residue dissipation

2016 ◽  
Vol 31 (3-4) ◽  
pp. 89-105 ◽  
Author(s):  
Tijana Djordjevic ◽  
Rada Djurovic-Pejcev
Keyword(s):  
Food Processing ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Health Hazard ◽  
Cumulative Effect ◽  
Cost Effective ◽  
Penetration Ability ◽  
Effect Of Food ◽  
Thermal Degradation Product ◽  
Processing Techniques

Pesticides are one of the major inputs used for increasing agricultural productivity of crops. However, their inadequate application may produce large quantities of residues in the environment and, once the environment is contaminated with pesticides, they may easily enter into the human food chain through plants, creating a potentially serious health hazard. Nowadays, consumers are becoming more aware of the importance of safe and high quality food products. Thus it is pertinent to explore simple, cost-effective strategies for decontaminating food from pesticides. Various food processing techniques, at industrial and/or domestical level, have been found to significantly reduce the contents of pesticide residues in most food materials. The extent of reduction varies with the nature of pesticides, type of commodity and processing steps. Pesticides, especially those with limited movement and penetration ability, can be removed with reasonable efficiency by washing, and the effectiveness of washing depends on pesticide solubility in water or in different chemical solvents. Peeling of fruit and vegetable skin can dislodge pesticide residues to varying degrees, depending on constitution of a commodity, chemical nature of the pesticide and environmental conditions. Different heat treatments (drying, pasteurization, sterilization, blanching, steaming, boiling, cooking, frying or roasting) during various food preparation and preservation processes can cause losses of pesticide residues through evaporation, co-distillation and/or thermal degradation. Product manufactures, from the simplest grain milling, through oil extraction and processing, juicing/pureeing or canning of fruits and vegetables, to complex bakery and dairy production, malting and brewing, wine making and various fermentation processes, play a role in the reduction of pesticide contents, whereby each operation involved during processing usually adds to a cumulative effect of reduction of pesticides present in the material. There is diversified information available in literature on the effect of food processing on pesticide residues which has been compiled in this article.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Clean-up of animal fats and dairy products for the analysis of chlorinated pesticide residues

The Analyst ◽  
1964 ◽  
Vol 89 (1056) ◽  
pp. 168 ◽  
Author(s):  
M. J. de Faubert Maunder ◽  
H. Egan ◽  
E. W. Godly ◽  
E. W. Hammond ◽  
J. Roburn ◽  
...  
Keyword(s):  
Pesticide Residues ◽  
Dairy Products ◽  
Animal Fats

Chapter 6 Effects of Food Processing Techniques on Secondary Metabolites

2016 ◽  
pp. 233-254
Author(s):  
Vasudha Bansal ◽  
Mohammed Siddiqui ◽  
Madan Singla ◽  
Cheeruvari Ghanshyam ◽  
Kamlesh Prasad
Keyword(s):  
Secondary Metabolites ◽  
Food Processing ◽  
Processing Techniques

scholarly journals One-Step Chromatographic Cleanup of Chlorinated Hydrocarbon Pesticide Residues in Butterfat. II. Chromatography on Florisil

1963 ◽  
Vol 46 (2) ◽  
pp. 172-176 ◽  
Author(s):  
William A Moats
Keyword(s):  
Petroleum Ether ◽  
Paper Chromatography ◽  
Pesticide Residues ◽  
Dairy Products ◽  
Methylene Chloride ◽  
Screening Procedure ◽  
Total Chloride ◽  
Chlorinated Hydrocarbon ◽  
Insecticide Residues ◽  
One Step

Abstract The procedure for chromatography on Florisil was modified by using methylene chloride-petroleum ether mixtures to improve separation of insecticides from fat. Combined with paper chromatography, it provides a screening procedure for insecticide residues in dairy products that is comparable in speed and simplicity to total chloride methods but is of superior sensitivity.

WHAT THE SANITARIAN SHOULD KNOW ABOUT STAPHYLOCOCCI AND SALMONELLAE IN NON-DAIRY PRODUCTS.

1968 ◽  
Vol 31 (4) ◽  
pp. 110-116 ◽  
Author(s):  
Frank L. Bryan
Keyword(s):  
Food Processing ◽  
Dairy Products ◽  
Food Service ◽  
Infectious Agent ◽  
Control Measures ◽  
Processing Conditions ◽  
Inhibition Of Growth ◽  
Processing Plants ◽  
Prepared Food ◽  
Human Nose

After a review of the nature of staphylococci and staphylococcal enterotoxins including data on survival of these organisms under both natural and food processing conditions, the epidemiology of staphylococcal intoxications is discussed. The human nose is the main reservoir of Staphylococcus aureus. A number of circumstances must be fulfilled for foodborne staphylococcal intoxications to occur; these include: a reservoir for the infectious agent, a mode of dissemination of the organism, contamination of a food capable of supporting bacterial growth, enough time at a temperature which permits bacterial multiplication, and ingestion of sufficient amounts of staphylococcal enterotoxin by susceptible hosts. Control measures must be based on these circumstances. Principles of control, therefore, include limitation of contamination, inhibition of growth, and destruction of the organism. Control of staphylococcal intoxication must be emphasized at places foods are prepared (food processing plants, food-service establishments, and homes).

Author response for "A review on novel non‐thermal food processing techniques for mycotoxin reduction"

2020 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Tumisi Molelekoa ◽  
Rhulani Makhuvele ◽  
Janet Adeyinka Adebiyi ◽  
Ajibola Bamikole Oyedeji ◽  
...  
Keyword(s):  
Food Processing ◽  
Author Response ◽  
Thermal Food Processing ◽  
Processing Techniques ◽  
Mycotoxin Reduction

scholarly journals Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses

2019 ◽  
Vol 7 (10) ◽  
pp. 438
Author(s):  
Alessia Levante ◽  
Claudia Folli ◽  
Barbara Montanini ◽  
Alberto Ferrari ◽  
Erasmo Neviani ◽  
...  
Keyword(s):  
High Temperature ◽  
Food Processing ◽  
Dairy Products ◽  
Lactobacillus Casei ◽  
Stress Condition ◽  
Stress Conditions ◽  
Food Environments ◽  
Bacterial Genomes ◽  
Plate Counts ◽  
Related Stress

Toxin-antitoxin (TA) systems are widely distributed in bacterial genomes and are involved in the adaptive response of microorganisms to stress conditions. Few studies have addressed TA systems in Lactobacillus and their role in the adaptation to food environments and processes. In this work, for six strains belonging to L. casei group isolated from dairy products, the expression of DinJ-YafQ TA system was investigated after exposure to various food-related stresses (nutrient starvation, low pH, high salt concentration, oxidative stress, and high temperature), as well as to the presence of antibiotics. In particular, culturability and DinJ-YafQ expression were evaluated for all strains and conditions by plate counts and RT qPCR. Among all the food-related stress conditions, only thermal stress was capable to significantly affect culturability. Furthermore, exposure to ampicillin significantly decreased the culturability of two L. rhamnosus strains. The regulation of DinJ-YafQ TA system resulted strain-specific; however, high temperature was the most significant stress condition able to modulate DinJ-YafQ expression. The increasing knowledge about TA systems activity and regulation might offer new perspectives to understand the mechanisms that L. casei group strains exploit to adapt to different niches or production processes.

scholarly journals Effects of Chemical, Physical, and Technological Processes on the Nature of Food Allergens

2004 ◽  
Vol 87 (6) ◽  
pp. 1466-1474 ◽  
Author(s):  
Roland E Poms ◽  
Elke Anklam
Keyword(s):  
Quality Control ◽  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Safety Assessment ◽  
Chemical Processes ◽  
Food Allergens ◽  
Physical Processes ◽  
Allergen Analysis ◽  
Processing Techniques

Abstract A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is givenwithregardtotheirimpactontheprotein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.

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