scholarly journals Contents of Boric Acid in Noodles and Processed Foods

2020 ◽  
Vol 10 (1) ◽  
pp. 70-78
Author(s):  
Zunika Amit ◽  
MUHD HARIZ LUQMAN ABDUL RAHAMN ◽  
Nur Nayli Nasuha Ahmad Rifen ◽  
Nur Hazira Abdul Muti ◽  
JIn Hui Ling
Keyword(s):  
Boric Acid ◽  
Food Processing ◽  
Detrimental Effect ◽  
Food Samples ◽  
Processed Foods ◽  
Processed Food ◽  
High Concentration ◽  
Food Preservative ◽  
Food Manufacturing ◽  
Food Texture

Boric acid is commonly used as pesticides, antifungal and antiseptics. It was also used as a food preservative to prolong the shelf life and enhance the food texture. In Malaysia, the addition of boric acid during food processing is prohibited due to its detrimental effect on health. In this study, noodles and fish-based processed food from different manufacturers were analysed for their boric acid concentrations by using the curcumin method. The results showed that there was high concentration of boric acid found in the noodles and fish-based processed food samples. The amount of boric acid detected in yellow noodles varied over the four weeks and amongst manufacturers. A similar pattern was also observed for ‘kuey teow’ (flat rice noodle) and ‘kolok’ noodle. The highest amount of boric acid concentrations was found in ‘kuey teow’ followed by yellow noodles and ‘kolok’ noodle. There was also inconsistency in the concentration of boric acid in fish cakes, fish balls and crab sticks. For fish-based products, crab stick contained the highest amount of boric acid followed by fish ball and fish cake. Even though the addition of boric acid to food is banned in Malaysia, the results of this study showed that boric acid is still being used as a food preservative in food manufacturing.

CONCENTRATION OF BORATE SALT IN READY-TO-EAT FOODS AT CHUA HANG MARKET IN THAI NGUYEN CITY IN 2020

2021 ◽  
Vol 62 (5) ◽  
Author(s):  
Dao Duy Khanh ◽  
Truong Thi Thuy Duong
Keyword(s):  
Boric Acid ◽  
Food Samples ◽  
Food Sample ◽  
Processed Foods ◽  
Average Content ◽  
Processed Food ◽  
Cross Sectional ◽  
Research Results ◽  
Actual Use ◽  
Objective Description

With the objective description of the actual use borate salt in some processed foods available in the market Chua Hang, Thai Nguyen city in 2020, the study was conducted according to the descriptivemethod, designed to cross- sectional on 60 samples of pre-processed food (pork rolls, pork rolls, vermicelli, meat pie, cast wheels) at the study site. Technical was conducted qualitative and semiquantitative borate salt by Decision 3390/2000/Decision-Minister of Health: “technical conventional regulations qualitative and semi-quantitative borate salt or boric acid” by the Minister of Health. The research results showed that: The number of samples tested positive for borate salt in Chua Hang market quite high, accounting for 80% of the whole food sample. The content of borax at: ≤ 0.5 mg%, accounting for a high percentage (73.3%), but still 6.7% at the level of > 0.5 - 1 mg%. The average content of borax in food samples at Chua Hang market: pork rolls (0.24 ± 0.31), pork rolls (0.27 ± 0.38), vermicelli (0.09 ± 0.14) , meat pie (0.05 ± 0.06), cast cake (0.03 ± 0.04).

scholarly journals The NOVA system and ultra-processed foods in relation to consumer decision-making in foods choice

10.5219/1358 ◽  
2020 ◽  
Vol 14 ◽  
pp. 914-920
Author(s):  
Mária Angelovičová ◽  
Lucia Zeleňáková ◽  
Peter Zajác ◽  
Jozef Čapla
Keyword(s):  
Classification System ◽  
Scientific Literature ◽  
Scientific Basis ◽  
Food Samples ◽  
Raw Material ◽  
Processed Foods ◽  
Consumer Decision Making ◽  
Processed Food ◽  
Group 4 ◽  
Group 1

The purpose of the study was to investigate strawberry yogurt according to the NOVA food classification system. The object of research were strawberry yogurts from 6 different manufacturers, which are commonly available to food consumers, were randomly selected to investigate food samples under the NOVA food classification system. Based on this food, we present a methodology for assessing food safety with the application of the procedure. At the same time, we justify the classified food to Group 4, i.e. one of the 4 groups according to the NOVA system of food classification on a scientific basis, knowledge from the scientific literature. The evaluated results of the labeling of strawberry yogurt from various producers indicate that they are all classified as ultra-processed foods. Their characteristic feature is that they are industrial products with five or more, and usually many, items. Strawberry yogurt samples from various manufacturers evaluated contained 7 to 12 specific items that are not basic raw material, i.e. unprocessed or minimally processed food of Group 1.

scholarly journals Sustainability and ultra-processed foods: role of youth

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
Deepanshi Gupta ◽  
Purnima Khanal ◽  
Maria Khan
Keyword(s):  
Human Body ◽  
Natural Environment ◽  
Food Processing ◽  
Well Being ◽  
Processed Foods ◽  
Processed Food ◽  
Food Processing Industry ◽  
Processing Industry ◽  
The People

The objective of this research is to study and look at the ways how processed food affects human and environmental health and to find alternatives to processed food.  Sustainability refers to the efforts made to meet the needs of the present generation without compromising the ability of future generations to fulfil their requirements. Sustainability aims at environment-friendly progress and development. World Health Organization defines health as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.  Processed food is any food that has been changed in its form and nature by using certain processing techniques such as freezing, canning and dehydrating. The focus of this research is “ultra-processed foods”. Ultra-processed foods are the final food product that is processed by using chemicals and unnatural preservatives.  As defined by the United Nations, youth refers to the young people who fall in the age group of 15-24 years.The problem: ultra-processed foods and its impact on human and environmental wellbeing. The food processing industry is largely driven by profit-making objectives owing to the intense competition in the market. The manufacturers of food processing have to ensure that they don’t lose out their customers to their competitors. To maintain their consumer base the manufacturers work to make their processed food desirable and attractive. In the process, they resort to the usage of such products that are unnatural and unhealthy for both the human body as well as the environment. Some of the examples of such ingredients include chemicals used for preserving, colouring, and adding texture and flavour to the natural food, refined carbohydrates, sweeteners, and processed vegetable oils.Due to the use of above-mentioned ingredients, the consumption of ultra-processed foods becomes harmful to the human body. It has been found out through research that their consumption does not add any nutritional value to the human body. Moreover, it becomes very difficult for the human body to digest ultra-processed foods. Some people become addicted to such food and it has been studied that some food products are more addictive than drugs. Apart from this, the intake of the ultra-processed foods increases the instances of several diseases such as heart ailments, diabetes, high blood pressure and obesity.Processed food also impacts the natural environment. The waste generated after the processing of the food and the handling of the waste affects the air, water and soil. The process of handling and packaging of the product results in the release of harmful chemicals and toxins in the environment. This not only affects the natural environment but also human health. The solution to this problem is to create awareness about the harmful effects of ultra-processed foods and to promote sustainable alternatives to it. The youth can play a very important role in spreading awareness about the ill-effects as well as the alternatives to the ultra-processed foods. The sample of our study is the young consumers of ultra-processed foods of the University of Delhi. This is because the youth is the largest consumer of the ultra-processed foods and they can work towards promoting more sustainable and healthy food choices and habits amongst people. The research questions are: 1) What are the different kinds of ultra-processed foods that are consumed by people? 2) How does the food processing industry work? 3) How can the youth be made aware about the ill-effects of ultra-processed foods? 4) What are the sustainable alternatives to ultra-processed foods? 5) What role youth can play in promoting sustainable alternatives? The hypothesis are: 1) Ultra-processed foods affect the environment and human well-being negatively. 2) The youth can play a positive role in promoting alternatives to ultra-processed foods.The research methodology, is the theoretical and empirical analysis of the study. The nudge theory would be applied to understand how alternatives can be promoted by the youth. Richard Thaler and Cass Sunstein introduced the concept of nudging and defined a nudge as “any aspect of the choice, architecture that predictably alters people’s behaviour without forbidding any options or significantly changing their economic incentives.” It doesn’t mean restricting the options available to the people but it means regulating their behaviour. The questionnaires and surveys to assess the consuming habits of the people and the use of pictorial and graphical representation of the data collected through the surveys and questionnaires are used. Despite the study focuses on the role of the youth, the surveys were conducted with youth as well as adults to make the study more inclusive and comprehensive.

scholarly journals Study of Cargo Vessel Sanitation and the Presence E.Coli Bacteria on Food in the Port Area of Tanjung Perak Surabaya

2018 ◽  
Vol 9 (2) ◽  
pp. 11
Author(s):  
Puspita Tri Mutiarani
Keyword(s):  
Escherichia Coli ◽  
Food Samples ◽  
Food Preparation ◽  
Class I ◽  
Processed Foods ◽  
Processed Food ◽  
Laboratory Examination ◽  
Cross Sectional ◽  
Port Area ◽  
Port Health

Vessel sanitation is the effort made to prevent infestation of bacteria Escherichia coli as an indicator of contamination of water and foods. This study aimed to identify the presence of the vessel sanitation E.coli bacteria in processed foods in the region cargo vessel Port of Tanjung Perak Surabaya in 2014. This study was observational descriptive with cross-sectional approach. Instrument in this study was the observation form vessel sanitation inspection of Port Health Office Class I Surabaya and the results of laboratory examination of the presence of E.coli bacteria in food on a cargo vessel. The sample size in this study as many as 30 vessels were taken by accidental sampling. The variables of this study was vessel sanitation and the presence of E.coli bacteria in food on a cargo ship. The results showed the ship sanitation in the area of Tanjung Perak Surabaya include kitchen sanitation, sanitary food preparation space, warehouse sanitation, drinking water sanitation, food sanitation, solid waste sanitary mostly have low sanitary risk, where as for the presence of E.coli in processed food the overall cargo vessel food samples contained no E.coli bacteria. Efforts that can be done by keeping the ship clean by crews and sanitation inspection by officer of Port Health Office Class I Surabaya.

Food consumption according to the degree of processing, dietary diversity and socio-demographic factors among pregnant women in Rio de Janeiro, Brazil: The Rio Birth Cohort Study of Environmental Exposure and Childhood Development (PIPA project)

2020 ◽  
pp. 026010602096088
Author(s):  
Nathalia Ferrazzo Naspolini ◽  
Priscila Pereira Machado ◽  
Carmen Ildes Rodrigues Fróes-Asmus ◽  
Volney de M Câmara ◽  
Josino Costa Moreira ◽  
...  
Keyword(s):  
Confidence Interval ◽  
Pregnant Women ◽  
Food Consumption ◽  
Food Processing ◽  
Odds Ratio ◽  
Dietary Diversity ◽  
Demographic Factors ◽  
Processed Foods ◽  
Processed Food ◽  
Socio Demographic Factors

Background: Relevant evidence has addressed the negative impact of food processing on health. However, maternal ultra-processed food consumption is poorly investigated. Aim: To analyze food consumption according to the degree of food processing, dietary diversity, and associated socio-demographic factors during pregnancy. Methods: Cross-sectional data was taken from a birth cohort in Rio de Janeiro, Brazil, with 142 pregnant women. We assessed diet using a qualitative food frequency questionnaire and classified food items according to the NOVA classification system as non-ultra-processed-foods and ultra-processed-foods. Non-ultra-processed-food and ultra-processed-food scores were calculated, reflecting weekly intake of more than one subgroup. Dietary diversity of the non-ultra-processed-food diet fraction was described according to the Food and Agriculture Organization guidelines. The association between food consumption and socio-demographic factors were investigated using logistic regression models. Results: Over 60% of the pregnant women reported consumption of at least three non-ultra-processed-food groups. However, only 25% had adequate dietary diversity. The level of education (Complete high school: odds ratio, 5.36; 95% confidence interval, 1.73–16.65) was associated with regular intake of “meat and eggs.” Among the ultra-processed-food score, 27% of the participants described a weekly consumption of at least two ultra-processed-food subgroups. White women (odds ratio, 2.63; 95% confidence interval, 1.05–6.63) had a higher chance of reporting “packaged ready meals” consumption. Conclusions: This study shows a high weekly consumption of ultra-processed-food subgroups and low dietary diversity of the non-ultra-processed-food fraction of the diet of pregnant women in Brazil. Our results elucidate the influence of socio-demographic characteristics on diet quality during pregnancy.

How Food Processing Impacts Hyperkalemia and Hyperphosphatemia Management in Chronic Kidney Disease

2020 ◽  
Vol 81 (3) ◽  
pp. 132-136
Author(s):  
Kelly Picard ◽  
Diana Mager ◽  
Caroline Richard
Keyword(s):  
Chronic Kidney Disease ◽  
Kidney Disease ◽  
Food Processing ◽  
Dietary Sodium ◽  
Dietary Advice ◽  
Attractive Alternative ◽  
Processed Foods ◽  
Processed Food ◽  
Sodium Potassium ◽  
Phosphorus Intake

Food processing has a unique impact on patients living with chronic kidney disease who may need to restrict dietary sodium, potassium, and phosphorus intake. Canada is the second largest consumer of processed food in the world. Highly processed foods tend to be more nutrient dense, contain less fibre, and are higher in sodium than unprocessed foods. To reduce the amount of sodium in processed food, Health Canada has encouraged food producers to reduce the sodium in their food. Potassium additives have been identified as an attractive alternative to sodium and their use in food processing is expected to increase. Phosphorus additives have been reported to be present in about 44% of processed foods. Given the changes in the nutrient profiles of processed foods, dietary advice on ways to reduce sodium, potassium, and phosphorus intake may be best achieved by recommending minimally processed food and encouraging unprocessed foods more often.

scholarly journals Relationship between minimally and ultra-processed food intake during pregnancy with obesity and gestational diabetes mellitus

2019 ◽  
Vol 35 (4) ◽  
Author(s):  
Daniela Saes Sartorelli ◽  
Lívia Castro Crivellenti ◽  
Daniela Cristina Candelas Zuccolotto ◽  
Laércio Joel Franco
Keyword(s):  
Diabetes Mellitus ◽  
Food Intake ◽  
Gestational Diabetes ◽  
Gestational Diabetes Mellitus ◽  
Food Processing ◽  
Processed Foods ◽  
Processed Food ◽  
Logistic Regression Models ◽  
The Relationship

This study aimed to investigate the relationship between food intake (considering the nature, extent, and purpose of food processing) during pregnancy and overweight, obesity, and gestational diabetes mellitus conditions. This is a cross-sectional study conducted among 785 adult women in singleton pregnancies (between 24th and 39th weeks of gestation) in Brazil. Usual food intake was estimated by the Multiple Source Method, using two 24-hour dietary recalls. The food groups of interest in this study were the unprocessed or minimally processed foods and ultra-processed foods. The World Health Organization criteria for the diagnosis of gestational diabetes mellitus and the Atalah criteria for excess weight were used. Adjusted multinomial logistic regression models were used to assess the relationship between energy contribution (%E) from foods with overweight and obesity conditions and, adjusted logistic regression models for gestational diabetes mellitus. In total, 32.1% participants were overweight, 24.6% were obese, and 17.7% of women were diagnosed with gestational diabetes mellitus . After adjustments, an inverse association between the highest tertile of %E from the intake of unprocessed or minimally processed foods and obesity was found [0.49 (0.30-0.79)]. Moreover, a positive association between the highest tertile of %E from ultra-processed food intake [3.06 (1.27-3.37)] and obesity was observed. No association between food intake (considering the nature, extent, and purpose of food processing) during pregnancy and overweight or gestational diabetes mellitus was found. The findings suggest a role of food processing in obesity but not in gestational diabetes mellitus. Further research is warranted to provide robust evidence on the relationship between the role of processed foods in obesity and gestational diabetes mellitus.

Sustainability and ultra-processed foods: role of youth

2021 ◽  
Author(s):  
Deepanshi Gupta ◽  
Purnima Khanal ◽  
Maria Khan
Keyword(s):  
Human Body ◽  
Natural Environment ◽  
Food Processing ◽  
Well Being ◽  
Processed Foods ◽  
Processed Food ◽  
Food Processing Industry ◽  
Processing Industry ◽  
The People

The objective of this research is to study and look at the ways how processed food affects human and environmental health and to find alternatives to processed food.  Sustainability refers to the efforts made to meet the needs of the present generation without compromising the ability of future generations to fulfil their requirements. Sustainability aims at environment-friendly progress and development. World Health Organization defines health as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.  Processed food is any food that has been changed in its form and nature by using certain processing techniques such as freezing, canning and dehydrating. The focus of this research is “ultra-processed foods”. Ultra-processed foods are the final food product that is processed by using chemicals and unnatural preservatives.  As defined by the United Nations, youth refers to the young people who fall in the age group of 15-24 years.The problem: ultra-processed foods and its impact on human and environmental wellbeing. The food processing industry is largely driven by profit-making objectives owing to the intense competition in the market. The manufacturers of food processing have to ensure that they don’t lose out their customers to their competitors. To maintain their consumer base the manufacturers work to make their processed food desirable and attractive. In the process, they resort to the usage of such products that are unnatural and unhealthy for both the human body as well as the environment. Some of the examples of such ingredients include chemicals used for preserving, colouring, and adding texture and flavour to the natural food, refined carbohydrates, sweeteners, and processed vegetable oils.Due to the use of above-mentioned ingredients, the consumption of ultra-processed foods becomes harmful to the human body. It has been found out through research that their consumption does not add any nutritional value to the human body. Moreover, it becomes very difficult for the human body to digest ultra-processed foods. Some people become addicted to such food and it has been studied that some food products are more addictive than drugs. Apart from this, the intake of the ultra-processed foods increases the instances of several diseases such as heart ailments, diabetes, high blood pressure and obesity.Processed food also impacts the natural environment. The waste generated after the processing of the food and the handling of the waste affects the air, water and soil. The process of handling and packaging of the product results in the release of harmful chemicals and toxins in the environment. This not only affects the natural environment but also human health. The solution to this problem is to create awareness about the harmful effects of ultra-processed foods and to promote sustainable alternatives to it. The youth can play a very important role in spreading awareness about the ill-effects as well as the alternatives to the ultra-processed foods. The sample of our study is the young consumers of ultra-processed foods of the University of Delhi. This is because the youth is the largest consumer of the ultra-processed foods and they can work towards promoting more sustainable and healthy food choices and habits amongst people. The research questions are: 1) What are the different kinds of ultra-processed foods that are consumed by people? 2) How does the food processing industry work? 3) How can the youth be made aware about the ill-effects of ultra-processed foods? 4) What are the sustainable alternatives to ultra-processed foods? 5) What role youth can play in promoting sustainable alternatives? The hypothesis are: 1) Ultra-processed foods affect the environment and human well-being negatively. 2) The youth can play a positive role in promoting alternatives to ultra-processed foods.The research methodology, is the theoretical and empirical analysis of the study. The nudge theory would be applied to understand how alternatives can be promoted by the youth. Richard Thaler and Cass Sunstein introduced the concept of nudging and defined a nudge as “any aspect of the choice, architecture that predictably alters people’s behaviour without forbidding any options or significantly changing their economic incentives.” It doesn’t mean restricting the options available to the people but it means regulating their behaviour. The questionnaires and surveys to assess the consuming habits of the people and the use of pictorial and graphical representation of the data collected through the surveys and questionnaires are used. Despite the study focuses on the role of the youth, the surveys were conducted with youth as well as adults to make the study more inclusive and comprehensive.

scholarly journals Time trend (2008-2016) of food consumption based on the degree of food processing in United Kingdom

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
M F Madruga ◽  
E Martínez Steele ◽  
R B Levy ◽  
F Rauber
Keyword(s):  
Food Consumption ◽  
Food Processing ◽  
Time Trend ◽  
Calorie Intake ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Total Calorie ◽  
Over Time ◽  
Total Calorie Intake

Abstract Background Ultra-processed foods have been rapidly displacing traditional dietary patterns based on unprocessed and minimally processed foods. We assessed the time trend of food consumption based on the degree and purpose of food processing in United Kingdom from 2008 to 2016. Methods Cross-sectional data from the National Diet and Nutrition Survey were analysed. Food items collected using a 4-day food diary were classified according to the NOVA system. Linear regression models were used to estimate linear trend of food consumption across years, adjusted for sex, social class occupation, age and region. Results From the 2008 to 2016, the dietary contribution of processed culinary ingredients increased from 4.1% to 4.8% (p for trend<0.001), while the contribution of processed foods decreased from 9.5% to 8.4% (p for trend=0.001), respectively. The contribution of unprocessed or minimally processed foods (from 30.4% in 2008 to 30.2% in 2016; p for trend=0.462) and ultra-processed foods (from 56.0% to 56.6%, respectively; p for trend=0.194) across survey years has not appreciably changed. Regarding the subgroups, butter and plain oil (Processed culinary ingredients) increased over time, while beer, food preserved and bread (processed food) decreased. Among ultra-processed foods, pre-prepared meals, biscuits and industrial desserts increased, while reconstituted meat and margarine decreased. Among unprocessed or minimally processed foods, poultry, cereals, eggs and legumes increased, while roots, red meat and fresh fruit juice decreased. Conclusions We observed substantial changes in the consumption of processed food and processed culinary ingredients over time. The consumption of ultra-processed food remained unchanged over time, and still account for more than half of total calorie intake in UK. Despite this, substantial changes in some subgroups including ultra-processed, were observed for the four NOVA groups. Funding CAPES and FAPESP 2016/14302-7. Key messages The consumption of ultra-processed food remained unchanged over time, and still account for more than half of total calorie intake in UK. Actions to mitigate high consumption ultra-processed foods are necessary given that these foods have been strongly associated with obesity and diet-related chronic diseases.

PCR Detection of Alternaria spp. in Processed Foods, Based on the Internal Transcribed Spacer Genetic Marker

2011 ◽  
Vol 74 (2) ◽  
pp. 240-247 ◽  
Author(s):  
MIGUELÁNGEL PAVÓN ◽  
ISABEL GONZÁLEZ ◽  
MARÍA ROJAS ◽  
NICOLETTE PEGELS ◽  
ROSARIO MARTÍN ◽  
...  
Keyword(s):  
Food Processing ◽  
Internal Transcribed Spacer ◽  
Rapid Identification ◽  
Food Samples ◽  
Pcr Analysis ◽  
Infant Food ◽  
Rrna Gene ◽  
Tomato Pulp ◽  
Pcr Method ◽  
Fungal Contaminants

The genus Alternaria is considered one of the most important fungal contaminants of vegetables, fruits, and cereals, producing several mycotoxins that can withstand food processing methods. Conventional methods for Alternaria identification and enumeration are laborious and time-consuming, and they might not detect toxigenic molds inactivated by food processing. In this study, a PCR method has been developed for the rapid identification of Alternaria spp. DNA in foodstuffs, based on oligonucleotide primers targeting the internal transcribed spacer (ITS) 1 and ITS2 regions of the rRNA gene. The specificity of the Alternaria-specific primer pair designed (Dir1ITSAlt–Inv1ITSAlt) was verified by PCR analysis of DNA from various Alternaria spp., and also from several fungal, bacterial, yeast, animal, and plant species. The detection limit of the method was 102 CFU/ml in viable culture, heated culture, or experimentally inoculated tomato pulp. The applicability of the method for detection of Alternaria spp. DNA in foodstuffs was assessed by testing several commercial samples. Alternaria DNA was detected in 100% of spoiled tomato samples, 8% of tomato products, and 36.4% of cereal-based infant food samples analyzed.

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