scholarly journals Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 655
Author(s):  
Anna Jędrusek-Golińska ◽  
Dorota Piasecka-Kwiatkowska ◽  
Paulina Zielińska ◽  
Magdalena Zielińska-Dawidziak ◽  
Krystyna Szymandera-Buszka ◽  
...  
Keyword(s):  
Food Allergy ◽  
Food Production ◽  
Food Products ◽  
Food Technology ◽  
Slot Blot ◽  
Hidden Allergens ◽  
University Of Technology ◽  
Allergenic Component ◽  
Potential Risks ◽  
Personal Questionnaire

The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers’ awareness of potential risks of soy preparations added to numerous food products, depending on respondents’ education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used. Respondents (n = 251) were aged 23–28 years old, lived in Poland, and were graduates or students in their last year of food technology, medicine, and university of technology. The slot blot and Western blotting methods were used to mark immunoreactivity of soy preparations. It was shown that most respondents often or usually read labels of food products they buy. The surveyed indicated protein is the allergenic component in soy. Almost half of them were of the opinion that hydrolysis removes the allergenic properties of soy. Most of the medical students surveyed thought that people allergic to soy may consume products that contain soy preparations. The analytical results indicated that soy preparation contained protein fractions that were immunoreactive with sera of allergenic patients. It was proven that preparations, even hydrolysates, contain immunoreactive proteins that may be the source of hidden allergens, even though they are not recognized as dangerous by well-educated respondents.

Enhancement of food production quality: the truffle case

2020 ◽  
pp. 587-611 ◽  
Author(s):  
Elena Viganò ◽  
Federico Gori ◽  
Antonella Amicucci
Keyword(s):  
Food Production ◽  
Food Products ◽  
Production Quality ◽  
Regulatory Framework ◽  
Marketing Literature

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

2020 ◽  
Vol 5 (3) ◽  
pp. 4-11
Author(s):  
E. V. Kryuchenko ◽  
Yu. A. Kuzlyakina ◽  
V. S. Zamula ◽  
I. M. Chernukha
Keyword(s):  
Food Allergy ◽  
Risk Analysis ◽  
Meat Products ◽  
Food Product ◽  
Food Products ◽  
Legal Regulation ◽  
Comprehensive Assessment ◽  
Ige Mediated

The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

scholarly journals Perceptions of nanotechnology utilization in food: a pilot study

2017 ◽  
Vol 1 (9) ◽  
Author(s):  
Urša Kogovšek ◽  
Boris Kovač ◽  
Katarina Babnik
Keyword(s):  
Pilot Study ◽  
Food Production ◽  
Food Industry ◽  
Science Field ◽  
Perceptions And Attitudes ◽  
Poor Understanding ◽  
Potential Risks ◽  
Lack Of Knowledge

Nanotechnology is a science field that includes research and applications carriedout in the sphere of below 100 nanometers. Nanofood is the result of the usageof nanotechnology in food production, processing, and packaging. The paperpresents results of a pilot study on perceptions of nanotechnology and its use infood production. A questionnaire was developed for the purpose of the study thatmeasured knowledge, perceptions and attitudes towards nanotechnology andnanoproducts in general and in food industry. The results of the analysissuggested lack of knowledge about nanotechnology and its utilisation in foodproduction. Motivation of respondents to purchase nanoproducts is low, mostlydue to perceptions of possible changes in food caused by the use ofnanotechnology. The respondents are aware of their poor understanding ofnanotechnology and perceive potential risks related to the utilisation ofnanotechnology. Education of consumers in relation to nanotechnology and itsutilisation in manucaturing, especially in food production, is a necessary step infuture development of this field.

Food and food products associated with food allergy and food intolerance – An overview

2020 ◽  
Vol 138 ◽  
pp. 109780
Author(s):  
Janani Muthukumar ◽  
Pavidharshini Selvasekaran ◽  
Monica Lokanadham ◽  
Ramalingam Chidambaram
Keyword(s):  
Food Allergy ◽  
Food Products ◽  
Food Intolerance

Desperately seeking happy chickens: producer dynamics and consumer politics in quality agricultural supply chains

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Elizabeth Carter
Keyword(s):  
Supply Chains ◽  
Peer Review ◽  
Food Production ◽  
Food Systems ◽  
Political Action ◽  
Food Products ◽  
Political Organization ◽  
Short Supply ◽  
Content Type ◽  
Convention Theory

PurposeThe purpose of this paper is to understand why the quality markets are expanding in some areas of food production, while struggling in others. Across agricultural markets in advanced industrialized economies, there are movements toward quality production and consumption. The author argues that the quality turn in beer, coffee, wine and other transformed artisanal food production are fundamentally different from the quality movements in primary food products. The heart of that difference lies in the nature of the supply chain advantages of transformed versus primary agricultural products.Design/methodology/approachThe author applies convention theory to explain the dynamics within transformed agricultural quality markets. In these producer-dominant markets, networks of branded producers shape consumer notions of product quality, creating competitive quality feedback loops. The author contrasts this with the consumer-dominant markets for perishable foods such as produce, eggs, dairy and meat. Here, politically constructed short supply chains play a central role in building quality food systems.FindingsThe emergence of quality in primary food products is linked to the strength of local political organization, and consumers have a greater role in shaping quality in these markets.Originality/valueQuality beer, coffee, wine and other transformed products can emerge without active political intervention, whereas quality markets for perishable foods are the outcome of political action.Peer reviewThe peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-01-2020-0001.

Methodical approaches to the substantiation of accommodation of the object for food products in the boundaries of sanitary-protective zones of enterprises of other lines of the industry

2020 ◽  
Vol 99 (11) ◽  
pp. 1308-1314
Author(s):  
Irina V. May ◽  
Svetlana A. Vekovshinina ◽  
Svetlana V. Kleyn ◽  
Nadejda V. Nikiforova
Keyword(s):  
Technological Process ◽  
Food Production ◽  
Raw Materials ◽  
Food Products ◽  
Evidence Base ◽  
Hazard Identification ◽  
Production Facility ◽  
Protection Zone ◽  
Quality Of Food

Introduction. In conditions of the high density of urban development, efficient use of municipal lands is of particular relevance. Food production facilities make up a significant sector of many cities’ economy, including centers of ferrous and non-ferrous metallurgy, chemistry, petrochemistry, mining, etc., i.e., settlements where significant areas are limited in use by sanitary protection zones. Resolution of the Government of the Russian Federation dated March 3, 2018, No. However, such a justification is a scientific and methodological problem since there is no regulatory consolidation of the procedure. The purpose of the study was to develop and practically test methodological approaches to justification the admissibility (inadmissibility) of placing a food production facility in the sanitary protection zone of enterprises in other line of the industry. Material and methods. Design and technical documentation were studied on sources of data on air quality at the industrial site and indoors, and the quality of food products. Authors performed hygienic assessment of the safety and quality of air, raw materials, water, and manufactured food products for compliance with sanitary requirements and standards. When analyzing potential threats to contamination of food products, a mechanism was used to isolate critical points of the technological process. Results. An algorithm for the formation of the evidence base of the absence (presence) of the negative impact on food quality, the fact of the location of the production facility in the sanitary protection zone of a large industrial enterprise on the quality of food products is proposed. On the example of the production of juices from natural concentrated products, each step of the algorithm has been worked out: analysis of the technological process of production; hazard identification, instrumental measurements of the quality of environmental objects and raw materials and products. Conclusion. The proposed algorithm allows creating a reliable evidence base for deciding on the admissibility (inadmissibility) of the location of the food production facility in the sanitary protection zone of the enterprise with a different type of activity, tested in real conditions of a large industrial unit. The algorithm can be used as a base for the widespread use and further improvement.

scholarly journals Quality assurance and halal control points for the food industry

2016 ◽  
Vol 46 (4) ◽  
pp. 557-570 ◽  
Author(s):  
An Nee Lau ◽  
Mohd Hafiz Jamaludin ◽  
Jan Mei Soon
Keyword(s):  
Quality Assurance ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Control Points ◽  
Content Type ◽  
Food Contact Surfaces ◽  
End Products ◽  
Halal Food ◽  
Contact Surfaces

Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.

scholarly journals The presence of aeroallergens in food products: a potential risk for the patient with allergic rhinitis

2018 ◽  
Vol 8 (29) ◽  
pp. 11-15
Author(s):  
Florin-Dan Popescu ◽  
Mariana Vieru
Keyword(s):  
Allergic Rhinitis ◽  
Climate Changes ◽  
Food Contamination ◽  
Pollen Grains ◽  
Food Products ◽  
Allergic Reactions ◽  
Pollen Allergens ◽  
Allergen Components ◽  
Potential Risks ◽  
Edible Products

Abstract Clinical entities of food allergy in allergic rhinitis patients due to IgE-sensitization to cross-reactive aeroallergen and food allergen components are well described, but less data are available regarding allergic reactions to foods containing aeroallergens, either due to food contamination, such as oral mite anaphylaxis, or due to their natural presence in the edible products, such as pollen grains in honey and bee products. There are some potential risks for allergic rhinitis subjects due to ingestion of food products containing domestic mite, insect, fungal and pollen allergens. The knowledge of these risks is useful for the allergists and ENT specialists, especially in the context of climate changes with warmer periods facilitating mite growth in flours, and of increase use of phytotherapy and apitherapy products containing pollen grains.

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