Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

2013 ◽  
Vol 6 ◽  
pp. 19-30 ◽  
Author(s):  
Yakindra Prasad Timilsena ◽  
Jyotsna Shrestha Khanal ◽  
Anil Kumar Anal
Keyword(s):  
Food Safety ◽  
Food Systems ◽  
Raw Materials ◽  
Processing Parameters ◽  
Control Measures ◽  
Detection Methods ◽  
Processed Foods ◽  
Thermally Induced ◽  
Processing Techniques ◽  
Temperature Time

Acrylamide is a thermally induced toxicant present in different processed foods in varying amount. Due to its detrimental effect on human health, it has become a major concern in public health and food safety. Various reports published recently have identified different processing techniques to reduce the level of this compound in the food. This paper aims to review and focuses on the mechanisms of acrylamide formation, the effects of different processing parameters such as pre-frying treatments, pH, temperature, time, types and the amount of raw materials, its toxicity level, and its detection methods in complex food systems. Toxicity levels of acrylamide have been found to be neurotoxic and carcinogenic. Food safety authorities including Codex Alimentarius Commission are in the process of reviewing their standards to fix the limit of acrylamide in processed foods. J. Food Sci. Technol. Nepal, Vol. 6 (19-30), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8256

Limits In Assessing Microbiological Food Safety

1993 ◽  
Vol 56 (8) ◽  
pp. 725-729 ◽  
Author(s):  
ROBERT L. BUCHANAN ◽  
CATHERINE M. DEROEVER
Keyword(s):  
Food Safety ◽  
Food Systems ◽  
Scientific Information ◽  
Cost Effective ◽  
Epidemiological Data ◽  
Integrated Approach ◽  
Detection Methods ◽  
Detailed Knowledge ◽  
Foodborne Disease ◽  
True Incidence

Scientific information pertaining to the incidence of foodborne disease and the sources of pathogenic microorganisms is often limited in relation to the knowledge needed to make informed microbiological food safety decisions. Inherent limitations in the current epidemiological reporting system constrain its usefulness for ascertaining the true incidence of foodborne disease. Additionally, current detection methods are insufficient to make real-time decisions on the microbiological safety of products. An integrated approach that combines enhanced epidemiological data, improved detection methods, detailed knowledge of the behavior of pathogens in food systems, and development of techniques for making quantitative risk assessments is essential for the development of a comprehensive, cost-effective strategy for assuring microbiologically safe foods.

scholarly journals Biogenic amines in rennet ripening cheeses as a health risk to consumers

2017 ◽  
Vol 73 (4) ◽  
pp. 214-219 ◽  
Author(s):  
Anna Madejska ◽  
Mirosław Michalski ◽  
Jacek Osek
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Materials ◽  
Food Poisoning ◽  
Storage Conditions ◽  
Detection Methods ◽  
Temperature Time

Biogenic amines are nitrogen compounds which are products of the decarboxylation of free amino acids. They are produced with the participation of bacterial microflora producing enzymes, and they may be introduced together with food into the human body. The highest amounts of biogenic amines are found in meat, fish and cheeses. Consumption of products containing biogenic amines can cause food poisoning and allergies in consumers. The most common amines in cheeses are tyramine, histamine, putrescine, cadaverine and 2-phenylethylamine. The formation of amines depends on the technology of food production, storage conditions (temperature, time, pH, moisture), the quality of the raw materials (the content of free amino acids, proteins, salts, sugars) and the presence of microorganisms producing decarboxylases. This article describes different types of biogenic amines, their formation, detection methods and health risks to consumers. Information on the harmfulness of biogenic amines and on factors conducive to their production may help prevent poisoning with these compounds.

Food Safety

2017 ◽  
Author(s):  
Craig W. Hedberg
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Food Systems ◽  
Public Health Surveillance ◽  
Food Contamination ◽  
Health Surveillance ◽  
Hazard Identification ◽  
Control Measures ◽  
Foodborne Disease ◽  
And Control

This chapter describes food safety, in the context of both specific food products and entire food systems. The chapter describes various elements of food safety, how unsafe food causes adverse health effects, and what measures can be taken to prevent and control foodborne illness. The chapter emphasizes that public health surveillance for foodborne disease is the key to hazard identification. In particular, it emphasizes the role of public health surveillance as a tool to evaluate the effectiveness of our food safety systems, and to guide the development of prevention and control measures. The chapter describes in detail preventing food contamination, controlling amplification or spread of foodborne disease agents, and reducing or eliminating hazards.

Optimization of Processing Parameters for Low VOC Emissions of Wood-Based Panels

2011 ◽  
Vol 148-149 ◽  
pp. 130-133 ◽  
Author(s):  
Yu Liu ◽  
Jun Shen ◽  
Xiao Dong Zhu
Keyword(s):  
Hot Pressing ◽  
Raw Materials ◽  
Orthogonal Design ◽  
Processing Parameters ◽  
National Standard ◽  
Pressing Temperature ◽  
Board Density ◽  
Volatile Organic ◽  
Press Time ◽  
Temperature Time

The influence of hot-pressing parameters on formaldehyde and other volatile organic compounds (VOC) were studied in this paper. The particleboard of larix gmelinii and UF resin were used as main raw materials. Orthogonal design was adopted to analyze the influence of hot-pressing temperature, time, resin and density on the concentration of formaldehyde and other VOC. The results showed that the emission of formaldehyde and other VOC were significantly affected by hot-pressing temperature, time, resin and density. The emission of formaldehyde and other VOC were obviously decreased in usage with the increasing of hot-pressing temperature, press time and the decreasing of density. Taking formaldehyde and other VOC emission into account, the optimized condition was hot-pressing temperature of 180°C, press time of 5 min, resin content of 11%, board density of 0.6g/cm3. The emissions of optimized particleboard satisfied the national standard GB18580-2001.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector

2010 ◽  
Vol 73 (3) ◽  
pp. 574-578 ◽  
Author(s):  
F. J. GORMLEY ◽  
C. L. LITTLE ◽  
N. MURPHY ◽  
E. de PINNA ◽  
J. MCLAUCHLIN
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
High Risk ◽  
Service Sector ◽  
Safety Management ◽  
Food Service ◽  
Control Measures ◽  
Hygiene Practices ◽  
Risk Practices ◽  
Handling Practices

Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P < 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.

scholarly journals Resilience achieved via multiple compensating subsystems: The immediate impacts of COVID-19 control measures on the agri-food systems of Australia and New Zealand

2021 ◽  
Vol 187 ◽  
pp. 103025
Author(s):  
Val Snow ◽  
Daniel Rodriguez ◽  
Robyn Dynes ◽  
William Kaye-Blake ◽  
Thilak Mallawaarachchi ◽  
...  
Keyword(s):  
New Zealand ◽  
Food Systems ◽  
Control Measures

scholarly journals The Dynamic Impacts of the COVID-19 Pandemic on Log Prices in China: An Analysis Based on the TVP-VAR Model

Forests ◽  
2021 ◽  
Vol 12 (4) ◽  
pp. 449
Author(s):  
Chenlu Tao ◽  
Gang Diao ◽  
Baodong Cheng
Keyword(s):  
Exchange Rate ◽  
Structural Changes ◽  
Raw Materials ◽  
Supply And Demand ◽  
Oil Prices ◽  
Control Measures ◽  
Var Model ◽  
Time Varying ◽  
Wood Industry ◽  
The Impact

China’s wood industry is vulnerable to the COVID-19 pandemic since wood raw materials and sales of products are dependent on the international market. This study seeks to explore the speed of log price recovery under different control measures, and to perhaps find a better way to respond to the pandemic. With the daily data, we utilized the time-varying parameter autoregressive (TVP-VAR) model, which can incorporate structural changes in emergencies into the model through time-varying parameters, to estimate the dynamic impact of the pandemic on log prices at different time points. We found that the impact of the pandemic on oil prices and Renminbi exchange rate is synchronized with the severity of the pandemic, and the ascending in the exchange rate would lead to an increase in log prices, while oil prices would not. Moreover, the impulse response in June converged faster than in February 2020. Thus, partial quarantine is effective. However, the pandemic’s impact on log prices is not consistent with changes of the pandemic. After the pandemic eased in June 2020, the impact of the pandemic on log prices remained increasing. This means that the COVID-19 pandemic has long-term influences on the wood industry, and the work resumption was not smooth, thus the imbalance between supply and demand should be resolved as soon as possible. Therefore, it is necessary to promote the development of the domestic wood market and realize a “dual circulation” strategy as the pandemic becomes a “new normal”.

scholarly journals Spatiotemporal Visualization of Insecticides and Fungicides within Fruits and Vegetables Using Gold Nanoparticle-Immersed Paper Imprinting Mass Spectrometry Imaging

Nanomaterials ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1327
Author(s):  
Run Qin ◽  
Ping Li ◽  
Mingyi Du ◽  
Lianlian Ma ◽  
Yudi Huang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Food Safety ◽  
Gold Nanoparticle ◽  
Pesticide Residue ◽  
Rational Design ◽  
Mass Spectrometry Imaging ◽  
Fruits And Vegetables ◽  
Detection Methods ◽  
Safety Issues ◽  
Spatiotemporal Visualization

Food safety issues caused by pesticide residue have exerted far-reaching impacts on human daily life, yet the available detection methods normally focus on surface residue rather than pesticide penetration to the internal area of foods. Herein, we demonstrated gold nanoparticle (AuNP)-immersed paper imprinting mass spectrometry imaging (MSI) for monitoring pesticide migration behaviors in various fruits and vegetables (i.e., apple, cucumber, pepper, plum, carrot, and strawberry). By manually stamping food tissues onto AuNP-immersed paper, this method affords the spatiotemporal visualization of insecticides and fungicides within fruits and vegetables, avoiding tedious and time-consuming sample preparation. Using the established MSI platform, we can track the migration of insecticides and fungicides into the inner region of foods. The results revealed that both the octanol-water partition coefficient of pesticides and water content of garden stuffs could influence the discrepancy in the migration speed of pesticides into food kernels. Taken together, this nanopaper imprinting MSI is poised to be a powerful tool because of its simplicity, rapidity, and easy operation, offering the potential to facilitate further applications in food analysis. Moreover, new perspectives are given to provide guidelines for the rational design of novel pesticide candidates, reducing the risk of food safety issues caused by pesticide residue.

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