Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods. Design/methodology/approach Published literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem. Findings Human exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related. Originality/value Depending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.

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Juridical Assessment of Food Safety in Packaged Processed Food Product

KnE Life Sciences ◽

10.18502/kls.v0i0.8874 ◽

2021 ◽

Author(s):

Dwi Bagus Pambudi ◽

Rany Ekawati

Keyword(s):

Food Safety ◽

Consumer Protection ◽

Government Regulation ◽

Food Additives ◽

Food Product ◽

Food Products ◽

The Body ◽

Processed Food ◽

Balanced Diet ◽

The Government

Food safety is one of WHO’s primary concerns during a pandemic. The current Covid-19 pandemic requires us to boost our immune system by eating a healthy and balanced diet. Food consumed by the masses must be free of chemical and biological substances that can be harmful for the body. Nowadays, food products have developed to be more innovative, such as packaged processed food products that can be stored for a long time, generally using Food Additives. The safety of packaged processed food products must be guaranteed by the manufacturers in order to guarantee consumer protection. To ensure this, the government has established the Consumer Protection Law; the Government Regulation on Food Safety, Quality and Nutrition; and the Food and Drug Administration Division. Through the BPOM, the government supervises food products circulating in the community. The supervision carried out by BPOM are preventive and repressive. One form of supervision carried out by BPOM is granting distribution permits for packaged processed food products before they are distributed to the public. Keywords: packaged processed food products, BPOM

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Sodium content and labelling of processed and ultra-processed food products marketed in Brazil

Public Health Nutrition ◽

10.1017/s1368980014001736 ◽

2014 ◽

Vol 18 (7) ◽

pp. 1206-1214 ◽

Cited By ~ 10

Author(s):

Carla Adriano Martins ◽

Anete Araújo de Sousa ◽

Marcela Boro Veiros ◽

David Alejandro González-Chica ◽

Rossana Pacheco da Costa Proença

Keyword(s):

Food Products ◽

Cross Sectional Study ◽

Sodium Content ◽

Processed Food ◽

Sectional Study ◽

Cross Sectional ◽

Nutrition Labels ◽

Nutritional Information ◽

Brazilian Legislation ◽

New Evidence

AbstractObjectiveTo analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil.DesignCross-sectional study.SettingA large supermarket in Florianopolis, southern Brazil.SubjectsIngredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket.ResultsThe study analysed 1416 products, distributed into seven groups and forty-one subgroups. Five products did not have Na information. Most products (58·8 %; 95 % CI 55·4, 62·2 %) had high Na content (>600 mg/100 g). In 78·0 % of the subgroups, variation in Na content was at least twofold between similar products with high and low Na levels, reaching 634-fold difference in the ‘garnishes and others’ subgroup. More than half of the products (52·0 %; 95 % CI 48·2, 55·6 %) had at least one Na-containing food additive. There was no relationship between the appearance of salt on the ingredients list (first to third position on the list) and a product’s Na content (high, medium or low; P=0·08).ConclusionsMost food products had high Na content, with great variation between similar products, which presents new evidence for reformulation opportunities. There were inconsistencies in Na labelling, such as lack of nutritional information and incomplete ingredient descriptions. The position of salt on the ingredients list did not facilitate the identification of high-Na foods. We therefore recommend a reduction in Na in these products and a review of Brazilian legislation.

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Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety

Nutrition & Food Science International journal ◽

10.19080/nfsij.2020.10.555791 ◽

2020 ◽

Vol 10 (4) ◽

Author(s):

Sihem Jebri

Keyword(s):

Food Safety ◽

Host Range ◽

Human Health ◽

Foodborne Pathogens ◽

Fruits And Vegetables ◽

Broad Host Range ◽

Foodborne Disease ◽

Processed Food ◽

Minimally Processed ◽

Global Concern

Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation.

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Enterococci Prevalent in Processed Food Products: From Probiotics to Food Safety

Mining of Microbial Wealth and MetaGenomics ◽

10.1007/978-981-10-5708-3_17 ◽

2017 ◽

pp. 287-299

Author(s):

S. R. Joshi ◽

Koel Biswas

Keyword(s):

Food Safety ◽

Food Products ◽

Processed Food

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Lactic Acid Bacteria: Food Safety and Human Health Applications

Dairy ◽

10.3390/dairy1030015 ◽

2020 ◽

Vol 1 (3) ◽

pp. 202-232

Author(s):

Raphael D. Ayivi ◽

Rabin Gyawali ◽

Albert Krastanov ◽

Sulaiman O. Aljaloud ◽

Mulumebet Worku ◽

...

Keyword(s):

Lactic Acid ◽

Food Safety ◽

Lactic Acid Bacteria ◽

Human Health ◽

Food Products ◽

Industrial Applications ◽

Fermented Food ◽

Fermented Foods ◽

Probiotic Properties ◽

Probiotic Lactic Acid Bacteria

Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.

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A comparison of sodium contents on nutrition information labels of foods with and without nutrition claims marketed in Brazil

British Food Journal ◽

10.1108/bfj-09-2015-0325 ◽

2016 ◽

Vol 118 (7) ◽

pp. 1594-1609 ◽

Cited By ~ 6

Author(s):

Waleska Nishida ◽

Ana Carolina Fernandes ◽

Marcela Boro Veiros ◽

David Alejandro González Chica ◽

Rossana Pacheco da Costa Proença

Keyword(s):

Food Products ◽

Cross Sectional Study ◽

Sodium Content ◽

Processed Food ◽

Food Labels ◽

Cross Sectional ◽

Content Type ◽

Nutrition Claims ◽

Brazilian Legislation ◽

Added Salt

Purpose – The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with nutrition claims suggesting the absence or reduced levels of nutrients (AR). Design/methodology/approach – Cross-sectional study analyzing the ingredients list, nutrition facts and nutrition claims on food labels. Subjects: all processed food products with added salt or additives containing sodium that were for sale in a large supermarket in Brazil from October to December 2011. Findings – All 3,449 products were analyzed and categorized into 66 groups according to Brazilian legislation. The median of sodium content in the AR was 42.7 percent higher than in the C (p=0.007). In 33.3 percent of the groups there was difference in sodium content between AR and C (p < 0.05) and in 68.2 percent of these the sodium content was higher in AR. The variation range of sodium in products from the same group reached 2,905.0 mg in C and 1,712.0 mg in AR. Even when the median of sodium was lower in the AR, the minimum sodium values were lower in the C. Originality/value – Comparisons of sodium content of conventional and AR processed food are scarce in the literature, especially covering all food for sale in a large supermarket. To the best of the knowledge, this is the first census making this comparisons in Latin America.

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Analysis of Various DNA Barcodes on the Turkish Protected Designation of Origin Apricot “Iğdır Kayısısı” (Prunus armeniaca cv. Şalak)

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i9.1982-1987.3594 ◽

2020 ◽

Vol 8 (9) ◽

pp. 1982-1987

Author(s):

Kaan Hürkan

Keyword(s):

Food Safety ◽

Human Health ◽

Food Products ◽

Prunus Armeniaca ◽

Dna Barcodes ◽

Prunus Species ◽

Food Adulteration ◽

Protected Designation Of Origin ◽

Commercial Value ◽

Better Than

Identifying the originality and detecting the authentication of the processed and unprocessed commercial food products ensure food safety. Food adulteration of food products with high commercial value by cheap additives could threaten human health. In this study, we generated and tested five DNA barcodes (ITS, LEAFY, matK, rbcL, ycf1) of the Turkish Protected Designation of Origin Apricot “Iğdır Kayısısı” (Prunus armeniaca cv. Şalak) with related primer pairs. The generated barcodes were deposited on the GenBank database. The results showed that nuclear originated ITS and LEAFY barcodes discriminated the Prunus species and cultivars better than the plastidial barcodes. Due to plenty of ITS barcodes on the databases, and good results in our study we recommend using ITS to identify Prunus species and cultivars.

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Green Practices, Standards and Conformity Issues in the Indian Food Processing Industry

Adhyayan A Journal of Management Sciences ◽

10.21567/adhyayan.v7i02.10761 ◽

2017 ◽

Vol 7 (02) ◽

Author(s):

S. B. Azhar ◽

F. M. Khan ◽

A. S. Gupta

Keyword(s):

Food Safety ◽

Food Processing ◽

Food Industry ◽

Food Products ◽

Global Market ◽

International Standards ◽

Processed Food ◽

Food Processing Industry ◽

Processing Industry ◽

Traceability System

The food processing industry of India is significantly affected by the substandard quality issues. Insufficient focus on safety and quality standards has affected export of processed food products and also resulted in low competitive advantage in the global market. Even in the domestic market due to increased awareness, people demand secure, non-toxic and pesticide-free products. The paper reviews literature related to food standards and aims to comprehend food safety regulations existing in India along with the present state of preparedness of the food industry to comply with the international standards. The policy measures to be undertaken to this effect are also examined. Promotional activities like credible labelling and certifications are essential to popularize the safety attribute of processed food products and up-gradation of Agmark standards to Codex Alimentarius requirements by the Indian government are necessary to ensure high quality of food products. One of the main precautionary methods for food safety concern is effective implantation of traceability. In order to improve food traceability system and increase the business performance of food industry, management should focus on regulatory framework, food safety, food quality, and certification. The suggestions presented if implemented efficiently would assist in growth of the Indian agro industry, both at the domestic and global level.

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