scholarly journals Bacteriocins: Production, different strategies of purification and applications

2019 ◽  
Vol 10 (3) ◽  
pp. 1808-1817 ◽  
Author(s):  
Vishakha Sharma ◽  
Rahul C Ranveer ◽  
Neelam Jain ◽  
Gajender Kumar Aseri
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Food Preservation ◽  
Safety Parameters ◽  
Pharmaceutical Industries ◽  
Quality Of Food ◽  
Antibacterial And Antifungal ◽  
Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

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 Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Guillermo Fuertes ◽  
Ismael Soto ◽  
Raúl Carrasco ◽  
Manuel Vargas ◽  
Jorge Sabattin ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Pathogen Detection ◽  
New Technology ◽  
Quality And Safety ◽  
Intelligent Packaging ◽  
Food Quality And Safety ◽  
Quality Of Food

The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.

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.

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.

Study on Food Safety and Green Food Packaging

2012 ◽  
Vol 550-553 ◽  
pp. 1915-1918
Author(s):  
Lin Lin Shang ◽  
Wei Feng
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Food Packaging ◽  
Packaging Materials ◽  
Safety Hazards ◽  
Safety Problem ◽  
Green Food ◽  
Potential Safety ◽  
Safe Food

Safe food packaging is of great significance in solving food safety problem, which can ensure the quality of the food. At the same time protecting the environment should be taken into consideration, and therefore sound food packaging is not only safe to human health but also green to the environment. In this paper potential safety hazards in food packaging materials and how to develop green food packaging are discussed at length.

scholarly journals Analisis SWOT Pengolahan Makanan Pada Katering di Kecamatan Simokerto Surabaya Tahun 2019

2020 ◽  
Vol 18 (2) ◽  
Author(s):  
Sharen Liestya Santosa ◽  
Narwati . ◽  
Ernita Sari
Keyword(s):  
Development Strategy ◽  
Food Processing ◽  
Swot Analysis ◽  
Sampling Technique ◽  
Food Handlers ◽  
Evaluation Design ◽  
Research Activity ◽  
Routine Monitoring ◽  
Quality Of Food

        Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering.          This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya.          Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy

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.

scholarly journals Novel Materials in the Preparation of Edible Films and Coatings—A Review

Coatings ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 674 ◽  
Author(s):  
Sabina Galus ◽  
Emine Aytunga Arik Kibar ◽  
Małgorzata Gniewosz ◽  
Karolina Kraśniewska
Keyword(s):  
Food Packaging ◽  
Edible Films ◽  
Plant Residues ◽  
The Novel ◽  
Coating Technology ◽  
Film Forming ◽  
Quality Of Food ◽  
Novel Processing ◽  
Processing Techniques

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

scholarly journals Nanotechnology-based approaches for food sensing and packaging applications

RSC Advances ◽  
2020 ◽  
Vol 10 (33) ◽  
pp. 19309-19336 ◽  
Author(s):  
Fatima Mustafa ◽  
Silvana Andreescu
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Quality Of Food

The advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges to extend shelf-life, reduce waste, assess safety and improve the quality of food.

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