Using irradiation to make safe food safer

2015 ◽  
Vol 11 (3) ◽  
pp. 1-5 ◽  
Author(s):  
Ronald F Eustice
Keyword(s):  
Safe Food

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

Making Safe Food

1998 ◽  
Author(s):  
Peter Fellows ◽  
Vishka Hidellage ◽  
Emma Judge
Keyword(s):  
Safe Food

REPRODUCTIVE QUALITIES OF PIGS AT CROSSING

2020 ◽  
Keyword(s):  
Milk Production ◽  
Multiple Pregnancy ◽  
Average Weight ◽  
High Fertility ◽  
Agricultural Producers ◽  
Pig Farm ◽  
Safe Food

Providing the population with quality and safe food, in particular meat, is one of the main tasks facing agricultural producers. An important role is assigned to pig breeding, since pigs are characterized by high fertility and precocity [1, p. 25]. The aim of the work was to assess the productive qualities ofpure-bred and hybrid sows when crossing with purebred boars. The studies were conducted in the pig farm "Slavyanka". Productive qualities of sows were assessed by multiple pregnancy, large young, milk production, weight of the nest at birth and on the 30th day at weaning, as well as by the level ofpigs’ safety. These studies showed that hybrid sows outperformed purebred sows (13.70±0.40) in multiple pregnancy (14.6±0.04 piglets). The milk content of purebred sows was lower by 4.73 kg or 10.50 % than that of two-breed hybrids. The mass ofpiglets’ nest at birth in crossbred sows when crossing with Pietrain boar outperformed the mass ofpurebred sows’ nests by 3.4 kg, or 17,60%. The output of business piglets was almost the same and amounted to 13.01 heads have hybrid sows and 12.05 heads purebred. Safety of piglets was, respectively, 90% and 87%. Two-breed hybrids significantly outperformed purebred sows by nest weight at weaning by 14.3%, the average weight of one pig by 9.42%. Thus, studies have shown that crossbred sows crossed by terminal boar of Pietren breed, outperformed purebred ones on many para-metres.

Agricultural Use of Reclaimed Water - Experiences in Jordan

2006 ◽  
Vol 1 (2) ◽  
Author(s):  
Artur Vallentin
Keyword(s):  
Water Management ◽  
Irrigation Water ◽  
Reclaimed Water ◽  
Monitoring Systems ◽  
Jordan Valley ◽  
Water Management System ◽  
Agricultural Use ◽  
Safe Food ◽  
Framework Conditions ◽  
National Water

Due to extreme water scarcity Jordan is integrating reclaimed water resources in the national water management system. This paper describes the recent framework conditions for reclaimed water use in agriculture in Jordan, with a focus on the central and southern Jordan Valley. The possible impacts of lower quality irrigation water on soil, groundwater, crops and human health are considered while appropriate guidelines and monitoring proposals are being developed. Testing of the guidelines and implementation of the monitoring systems have started with the final purpose of integrating them into the Jordanian standard and legal system and thus ensuring safe food for consumers and protection of the environment.

Fingerprint of PGI Mantova Cucumis melo by ICP-MS and Chemometric Analysis

2020 ◽  
Vol 17 (1) ◽  
pp. 94-104
Author(s):  
Antonio F. Mottese ◽  
Maria R. Fede ◽  
Francesco Caridi ◽  
Giuseppe Sabatino ◽  
Giuseppe Marcianò ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Principal Component ◽  
Inorganic Elements ◽  
Discrimination Power ◽  
Icp Ms ◽  
High Discrimination ◽  
Strong Relation ◽  
Trace Element Contents ◽  
Safe Food

Background and Objectives: In this work, yellow and green varieties of Cucumis melo fruits belonging to different cultivars were studied. In detail, three Sicilian cultivars of winter melons tutelated by TAP (Traditional agro-alimentary products) labels were considered, whereas asun protected the Calabrian winter melon was studied too. With the aim to compare the selective uptakes of inorganic elements among winter and summer fruits, the “PGI Melone Mantovano” was investigated. The purpose of this work was to apply the obtained results i) to guarantee the quality and healthiness of fruits, ii) to producers defend, iii) to help the customers in safe food purchase. Method: All samples were analyzed by ICP-MS and the obtained results, subsequently, were subjected to Cluster analysis (CA), Principal component analysis (PCA) and Canonical discriminant analysis (CDA). Results: CA results were generally in agreement with samples origin, whereas the PCA elaboration has confirmed the presence of a strong relation between fruit origins and trace element contents. In particular, two principal components justified the 57.32% of the total variance (PC1= 40.95%, PC2= 16.37%). Finally, the CDA approach has provided several functions with high discrimination power, confirmed by the correct classification of all samples (100%). Conclusions: CA, PCA and CDA could represent an integrated to label to discriminate the origin of agri-food products and, thus, protect and guarantee their healthiness.

scholarly journals AI-Enabled Efficient and Safe Food Supply Chain

Electronics ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1223
Author(s):  
Ilianna Kollia ◽  
Jack Stevenson ◽  
Stefanos Kollias
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Latent Variable ◽  
Food Production ◽  
Domain Adaptation ◽  
Experimental Studies ◽  
Food Supply Chain ◽  
Food Retail ◽  
Expiry Date ◽  
Safe Food

This paper provides a review of an emerging field in the food processing sector, referring to efficient and safe food supply chains, ’from farm to fork’, as enabled by Artificial Intelligence (AI). The field is of great significance from economic, food safety and public health points of views. The paper focuses on effective food production, food maintenance energy management and food retail packaging labeling control, using recent advances in machine learning. Appropriate deep neural architectures are adopted and used for this purpose, including Fully Convolutional Networks, Long Short-Term Memories and Recurrent Neural Networks, Auto-Encoders and Attention mechanisms, Latent Variable extraction and clustering, as well as Domain Adaptation. Three experimental studies are presented, illustrating the ability of these AI methodologies to produce state-of-the-art performance in the whole food supply chain. In particular, these concern: (i) predicting plant growth and tomato yield in greenhouses, thus matching food production to market needs and reducing food waste or food unavailability; (ii) optimizing energy consumption across large networks of food retail refrigeration systems, through optimal selection of systems that can be shut-down and through prediction of the respective food de-freezing times, during peaks of power demand load; (iii) optical recognition and verification of food consumption expiry date in automatic inspection of retail packaged food, thus ensuring safety of food and people’s health.

scholarly journals Root excretion and plant tolerance to cadmium toxicity - a review

2008 ◽  
Vol 53 (No. 5) ◽  
pp. 193-200 ◽  
Author(s):  
J. Dong ◽  
W.H. Mao ◽  
G.P. Zhang ◽  
F.B. Wu ◽  
Y. Cai
Keyword(s):  
Root Exudates ◽  
Anthropogenic Activities ◽  
Cadmium Toxicity ◽  
Research Work ◽  
Future Research ◽  
Rhizosphere Ph ◽  
Plant Tolerance ◽  
Rhizosphere Environment ◽  
Safe Food ◽  
Tolerance To Cadmium

Significant quantities of Cd have been added to soils globally due to various anthropogenic activities, posing a serious threat to safe food production and human health. Rhizosphere, as an important interface of soil and plant, plays a significant role in the agro-environmental system. This article presents a review of relationship between root excretion and microorganisms and plant resistance to Cd toxicity and possible mechanisms. Root exudates markedly altered in species and quantity under Cd stress. Root exudates can affect Cd absorption by plants through changing the physical and chemical characteristics of rhizospheres. The influence of root exudates on Cd bioavailability and toxicity may include modifying the rhizosphere pH and Eh, chelating/complexing and depositing with Cd ions, and altering the community construction, the numbers and activities of rhizospheric microbes. In this paper, the methods to reduce the transfer of Cd in soil-plant system by adjusting rhizosphere environment are discussed, and some aspects are also proposed that should be emphasized in the future research work.

scholarly journals (A343) Rebuilding Post Conflict Food Security in Liberia

2011 ◽  
Vol 26 (S1) ◽  
pp. s96-s97
Author(s):  
T.W. Graham
Keyword(s):  
Growth Rate ◽  
Food Security ◽  
Food Supply ◽  
Food Production ◽  
Potable Water ◽  
Food Storage ◽  
Unequal Distribution ◽  
Post Conflict ◽  
Safe Food ◽  
Domestic Food

Liberia's 14 year civil war destroyed domestic agricultural production, veterinary and agricultural education, extension services and domestic food security. These losses severely limited domestic food production, and basic hygiene and sanitation: potable water, abattoirs, cold chain and food storage were greatly diminished. The average Liberian life expectancy fell from 45.8 in 1990 to 41.8 years presently. The population birth and death rate are two of the highest globally with a resulting population growth rate, of 2.7% per annum; this growth rate requires an immediate and concerted focus on domestic food production to alleviate nutritional inadequacy and hunger, trade imbalances and loss of foreign exchange credits. Food supply nationally is presumed adequate because of importation, though domestic production is inadequate. Unequal distribution precludes food security for all Liberians. Value chain augmentation, enhancing food availability across all sectors of Liberian society and ensuring distribution of a safe food supply needs critical development. Infant mortality remains one of the highest in the world (approximately 160/1000 births), much of which is attributed to food insecurity, food contamination and lack of uniformly available potable water. Recreation of Liberia's public health and food security requires redevelopment of disease monitoring and laboratory diagnostic capability to re-establish safe food production and handling practices across all sectors. This will allow determination of endemic disease burden for the principal livestock species: poultry, sheep, goats, cattle and swine. Creation of a national disease surveillance/monitoring system allows for targeted disease intervention, ensuring vaccination for correct serotypes and most critically prevalent diseases. Creation of community level training and support will target intervention of local diseases, but also allow for national prioritization of diseases. Targeting which are most prevalent or most likely to cause production limiting effects will require periodic surveillance, targeted vaccination, and chemotherapeutic intervention and evaluation of therapeutic success.

scholarly journals Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia

2003 ◽  
Vol 69 (7) ◽  
pp. 4012-4018 ◽  
Author(s):  
Ariel Maoz ◽  
Ralf Mayr ◽  
Siegfried Scherer
Keyword(s):  
Species Composition ◽  
Bacterial Species ◽  
Temporal Stability ◽  
Individual Characteristics ◽  
Microbial Consortia ◽  
Cheese Ripening ◽  
Safe Food ◽  
The Stability ◽  
The Individual ◽  
First Time

ABSTRACT The temporal stability and diversity of bacterial species composition as well as the antilisterial potential of two different, complex, and undefined microbial consortia from red-smear soft cheeses were investigated. Samples were collected twice, at 6-month intervals, from each of two food producers, and a total of 400 bacterial isolates were identified by Fourier-transform infrared spectroscopy and 16S ribosomal DNA sequence analysis. Coryneform bacteria represented the majority of the isolates, with certain species being predominant. In addition, Marinolactobacillus psychrotolerans, Halomonas venusta, Halomonas variabilis, Halomonas sp. (106 to 107 CFU per g of smear), and an unknown, gram-positive bacterium (107 to 108 CFU per g of smear) are described for the first time in such a consortium. The species composition of one consortium was quite stable over 6 months, but the other consortium revealed less diversity of coryneform species as well as less stability. While the first consortium had a stable, extraordinarily high antilisterial potential in situ, the antilisterial activity of the second consortium was lower and decreased with time. The cause for the antilisterial activity of the two consortia remained unknown but is not due to the secretion of soluble, inhibitory substances by the individual components of the consortium. Our data indicate that the stability over time and a potential antilisterial activity are individual characteristics of the ripening consortia which can be monitored and used for safe food production without artificial preservatives.

scholarly journals Improving safe food-handling practices by increasing self-efficacy

Food Control ◽  
2021 ◽  
pp. 108361
Author(s):  
Denise van Rijen ◽  
Enrique Mergelsberg ◽  
Gill ten Hoor ◽  
Barbara Mullan
Keyword(s):  
Self Efficacy ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices
Sign in / Sign up

Export Citation Format

Share Document