scholarly journals Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3150
Author(s):  
Yangyang Yu ◽  
Yuanshan Yu ◽  
Zhenlin Xu

Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by China’s National Food Safety Standards. However, only one fermented cabbage sample had a very low level of ethyl carbamate (<10 μg/kg). Otherwise, higher biogenic amines were found in the samples of fermented cabbage, fermented bamboo, and fermented mustard. Additionally, the concentration of biogenic amines in some samples exceeded the recommended limit. On the contrary, biogenic amines in fermented radish samples were relatively low. Therefore, the concentration of nitrite and biogenic amine should be closely monitored and controlled during the vegetable fermentation processes, especially for the fermentation processes of bamboo, cabbage, and mustard.

2010 ◽  
Vol 29 (12) ◽  
pp. 1472-1477 ◽  
Author(s):  
Zachary Maina Gitonga ◽  
Adenirin Chabi-Olaye ◽  
Dagmar Mithöfer ◽  
Julius Juma Okello ◽  
Cecilia Nyawira Ritho

2009 ◽  
Vol 33 (6) ◽  
pp. 573-576 ◽  
Author(s):  
Helen Clifford ◽  
Henry Olszowy ◽  
Megan Young ◽  
John Hegarty ◽  
Matthew Cross

The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particular the ISO 22000: 2005 standard. Shown, that the principles of the Ukrainian HACCP system generally comply with international standards, in particular ISO 22000: 2005. This means that the legislation of Ukraine guarantees that, in compliance with it, food products originating from Ukraine comply with international requirements for the control of its manufacture. The guarantee of this is the system of control measures that are provided for by the laws of Ukraine regarding compliance with the requirements of the HACCP system.


2018 ◽  
Vol 6 (1) ◽  
pp. 41-57
Author(s):  
Purwono Nugroho ◽  
Muhammad Firdaus ◽  
Alla Asmara

There have been growing concerns about the effects of food safety standards on agricultural trade throughout the world. One of the food safety standards applied in international trade is the adoption of maximum residue limits of pesticides. This research uses panel gravity model to analyze the effect of maximum residual limit (MRL) of pesticides imposed by importing countries on export of Indonesia’s medicinal plant products. The results show that stringent food safety standards imposed by importing countries have a negative and statistically significant effect on Indonesia’s export of medicinal plant products. The results also show that volume of Indonesia’s medicinal plant products exports are influenced by real GDP of exporter and importer, population, production, economic distance, and ad valorem tariff. Keywords: food safety standard, Gravity model, Panel data, Medicinal plant products.


2018 ◽  
Vol 1 (1) ◽  
pp. 6-10
Author(s):  
Isdiantoni Isdiantoni ◽  
Ika Fatmawati ◽  
Sayyida Sayyida

Island Poteran one of the islands in Sumenep regency which has significant potential in the fisheries sector. In the year 2013, seaweed production amounted to 58027.61 kg with a value of 97,969,555 rupiah annually. But the use of seaweed in Pulau Poteran far only sold in fresh form. Though there are lots of processed plant that has a high sales value so that it can provide value added  The products that can be produced very diverse as seaweed ready though, jellies, candied kelp, and nata de seaweed. Total production is minimal and dependent on demand. Such products cannot penetrate the supermarket because there is no food safety certificate from the ministry of health and the consent of the industry. Packaging products do not meet food safety standards. Through the science and technology to the Community on KWT Putri Tani and KWT Permata District of Talango, then the outcomes expected are as follows: (1) skilled for on KWT Putri Tani and KWT Permata District of Talango in making jelly, candied and nata de seaweed in attractive packaging, (2) the resulting product is the product of jelly, candied and nata de seaweed in beautiful packaging (marketable), (3) Increased sales jelly, candied and nata de seaweed. KWT members apresiasif response and confident enough. The positive reaction was apparent from the members to continue the business of processed plant for domestic industry. After members of the training, participants are motivated to produce and begin to be marketed in the neighborhood. The production of nata de seaweed, dodol and sweets in a sale at some stores around the island Poteran and part of Sumenep.


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