The HACCP principles as a criterion for the production of food quality and safety

2020 ◽  
pp. 32-36
Author(s):  
D. Zhuravskaya-Skalova ◽  
Andrey Bazarkin ◽  
A. Samoylov
Keyword(s):  
Published Data ◽  
Quality And Safety ◽  
Product Quality Control ◽  
Independent Laboratory ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Food Quality And Safety ◽  
Control Procedures ◽  
The Relationship

The article is devoted to the generalization of published data, including those published in Product Quality Control, on independent laboratory control of microbiological and physico-chemical indicators of various products and the results of inspection by auditors of a number of small food enterprises. The work was carried out in order to establish the relationship between the correctness of performance of control procedures in production facilities and the quality of their products.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

scholarly journals Development of the recipe and technology of dessert butter with black currant

2021 ◽  
Vol 285 ◽  
pp. 05007
Author(s):  
Inessa Zachesova ◽  
Maria Gorbacheva ◽  
Anna Merkylova ◽  
Natalia Shagaeva
Keyword(s):  
Black Currant ◽  
Optimal Amount ◽  
Energy Value ◽  
Retail Chain ◽  
Chemical Indicators ◽  
Physico Chemical

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

scholarly journals Мікробіологічний контроль м'ясних та м'ясорослинних консервів

2017 ◽  
pp. 81-84
Author(s):  
О. С. Гавриленко ◽  
О. А. Хоміцька ◽  
О. В. Загорулько
Keyword(s):  
Quality And Safety ◽  
Canned Food ◽  
Trade Network ◽  
Manufacturing Enterprises ◽  
Physico Chemical ◽  
Microbiological Indicators ◽  
Current Standards

У статті наведено результати досліджень якості 22-х зразків м'ясних  та м'ясорослинних консервів  українських виробників за органолептичними, фізико-хімічними та мікробіологічними показниками. Проаналізовано показники якості  та безпечності консервів, що реалізуються в торговій мережі по  Україні. За результатами проведених досліджень встановлено невідповідності згідно з діючими стандартами за органолептичними, фізико-хімічними та мікробіологічними показниками, що свідчить про порушення  на  етапах виробництва дослідних зразків  консервів українських підприємств-виробників. The article presents the results of research on the quality of 22 samples of meat and meat-plant canned products of Ukrainian manufacturers by organoleptic, physico-chemical and microbiological indicators. The indicators of quality and safety of canned food, sold in the trade network in Ukraine, are analyzed. According to the results of the conducted studies, inconsistencies have been established according to the current standards for organoleptic, physico-chemical and microbiological indicators, which indicates violations at the stages of production of pre-production canned food of Ukrainian manufacturing enterprises.

scholarly journals Studies on some Physico-Chemical Parameters of Cyanophycean Members and Correlation Coefficient of Eutrophic Ponds in Chidambaram, Tamil Nadu, India

2014 ◽  
Vol 16 ◽  
pp. 145-156 ◽  
Author(s):  
B. Elayaraj ◽  
M. Selvaraju
Keyword(s):  
Statistical Analysis ◽  
Correlation Coefficient ◽  
Tamil Nadu ◽  
Pond Water ◽  
Chemical Parameters ◽  
Correlation Studies ◽  
Physico Chemical ◽  
Coefficient Corrélation ◽  
The Relationship

The present study deals with the statistical analysis of physico-chemical parameters and cyanophycean members of two pond water quality of Chidambaram, Cuddalore district (Tamil Nadu). The qualities of pond water were analyzed for six months. Eleven important parameters were included in statistical analysis. The qualities of pond water have been assessed by calculating mean, standard deviation and correlation coefficient. Correlation studies of hydrobiology with physico-chemical parameters revealed that the relationship between phytoplankton density in general and that of the specific groups are highly complex and often controlled by interactions of different factors. In the both pond water the correlation coefficient test revealed that cyanophycean members positively correlated with temperature, pH, CO2, alkalinity, hardness, nitrate, BOD and COD at 1 % and 5 % level significant, where as it is negatively correlated with acidity and dissolved oxygen. In the present study it can be concluded that the cyanophycean members are highly tolerant organisms. They prefer to grow at higher temperatures and in highly alkaline, BOD and COD waters. Hence they can with stand high levels of contaminated waters of Thillai Kali Kovil pond, when compared to Ilamiyakkinar Kovil pond.

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals Surface Water and Groundwater Quality Evaluation in a Mining Area

2020 ◽  
Vol 71 (6) ◽  
pp. 124-131
Author(s):  
Alina Cochiorca ◽  
Valentin Nedeff ◽  
Narcis Barsan ◽  
Ion Sandu ◽  
Emilian Mosnegutu ◽  
...  
Keyword(s):  
Surface Water ◽  
Dissolved Oxygen ◽  
Mining Area ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Surface Water And Groundwater ◽  
Physico Chemical ◽  
Three Rivers

This paper presents a monitoring of groundwater and surface water in the mining area Tg. Ocna, by analyzing 16 physico-chemical parameters (pH, turbidity, dissolved oxygen, Pb, Ni, Cu, Fe, Mn, Zn, Cr, Mg, SO42-, Al, NO2-, NO3-, NH4+), from three rivers Slanic, Trotus and Valcele, a small lake Groapa Burlacu, a fountain and three monitoring drilling wells (F11, F16 and F17). Studies on the quality of surface water and groundwater in areas near mines are important due to extraction and exploitation of salt. The samples were collected in April 2019. Following the analyzes, their results are included in the following concentration ranges: pH 7.21 to 8.46 unit. pH, turbidity 0.54 to 169 NTU, dissolved oxygen 6 to 8.59 mg/L, Pb 0.075 to 0.095 mg/L, Ni 0.026 to 1.05 mg/L, Cu 0.088 to 0.809 mg/L, NO2- 0.001 to 0.037 mg/L and NO3- 0.290 to 4.34 mg/L. The pH, turbidity and dissolved oxygen were measured in situ using portable equipment�s. As for the other parameters, they were analyzed in the water laboratory from Vasile Alecsandri University of Bacau by using spectrophotometry. Some concentrations of the physico-chemical indicators of the water samples analyzed were found to be more than the water quality classes.

scholarly journals Thoughts for Foods: Imaging Technology Opportunities for Monitoring and Measuring Food Quality

2021 ◽  
Author(s):  
Ayman Eissa ◽  
Lajos Helyes ◽  
Elio Romano ◽  
Ahmed Albandary ◽  
Ayman Ibrahim
Keyword(s):  
Food Quality ◽  
Advanced Technology ◽  
Imaging Systems ◽  
Electromagnetic Spectrum ◽  
Quality And Safety ◽  
Imaging Technology ◽  
Multiple Imaging ◽  
Technology Applications ◽  
Food Quality And Safety

In recent decades, the quality and safety of fruits, vegetables, cereals, meats, milk, and their derivatives from processed foods have become a serious issue for consumers in developed as well as developing countries. Undoubtedly, the traditional methods of inspecting and ensuring quality that depends on the human factor, some mechanical and chemical methods, have proven beyond any doubt their inability to achieve food quality and safety, and thus a failure to achieve food security. With growing attention on human health, the standards of food safety and quality are continuously being improved through advanced technology applications that depend on artificial intelligence tools to monitor the quality and safety of food. One of the most important of these applications is imaging technology. A brief discussion in this chapter on the utilize of multiple imaging systems based on all different bands of the electromagnetic spectrum as a principal source of various imaging systems. As well as methods of analyzing and reading images to build intelligence and non-destructive systems for monitoring and measuring the quality of foods.

scholarly journals ESTABLISHMENT OF THE RELATIONSHIP BETWEEN PHYSICO-CHEMICAL INDICATORS OF CHERRY FRUITS DURING STORAGE BY THE CORRELATION PLEYADE METHOD

2020 ◽  
Vol 2 ◽  
pp. 72-77
Author(s):  
O. V. Vasylyshyna
Keyword(s):  
Salicylic Acid ◽  
Physicochemical Parameters ◽  
Regression Equations ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Main Indicator ◽  
Pre Treatment ◽  
Object Of Study ◽  
The Relationship ◽  
Method Of Correlation

The article shows the relationship between the physicochemical parameters of cherry fruits, pre-treated with polysaccharide compositions, during storage by the method of correlation galaxies. Since cherry fruits spoil quickly, their quality deteriorates after harvest, which leads to microbiological spoilage, weight loss. An important factor in preventing microbiological spoilage of fruits is their proper storage and packaging. The aim of the study was to establish the relationship between the physicochemical parameters of cherry fruits, pre-treated with polysaccharide compositions, before storage by the method of correlation galaxies. The object of study were the fruits of cherries varieties Alpha and Memory Artemenko. For research, the fruits were sprayed with a solution of salicylic acid; chitosan with salicylic acid, dried, removed at the consumer stage of maturity, laid down for storage. Unprocessed fruits took control. Physico-chemical parameters of cherry fruits during storage are interconnected and form one correlation galaxy in which the main indicator is the intensity of respiration. Pre-treatment with a solution of chitosan with salicylic acid had a positive effect on maintaining the quality of cherry fruits. Significant changes during the storage of cherry fruits occurred during the treatment of chitosan fruits with salicylic acid. Strong correlations were found between the intensity of respiration and the activity of the catalase enzyme (r = −0,95 and −0,93) and the content of tannins and dyes (r = −0,94 and −0,91). The calculations made it possible to derive regression equations that allow predicting the activity of catalase and the content of tannins and dyes of cherry fruits knowing the intensity of respiration of fruits during storage.

scholarly journals Legal and biological safety of legal reprocessing of medicalhospital materials

2021 ◽  
Vol 19 (2) ◽  
pp. 130-141
Author(s):  
Paula Z. P. F. Pinto ◽  
Nelson Massini
Keyword(s):  
World Market ◽  
Chemical Processes ◽  
Quality And Safety ◽  
Visual Evaluation ◽  
Economic Justification ◽  
Physico Chemical ◽  
High Prevalence ◽  
The World ◽  
Single Use

Introduction: Procedures using disposable materials in thehealth area began to be performed, for example in cardiaccatheterization, which has a high prevalence of morbidity andmortality. Objective: To justify and reaffirm the reuse of single-use catheters in surgeries, as it is justified by the economicbenefit gained from replacing the purchase of new materialsby reusing them. Materials and methods: A bibliographic anddocumentary narrative review was carried out using LILACSand NCBI as database, with previously defined filters andselection criteria. Resultados: Decontamination, disinfection,conditioning, sterilization, and quality control tests are criticalstages and, therefore, require training. Each of these stages alsohas characteristic risks, which must be minimized. In order toensure the quality of the catheter reuse process, after the cleaningand sterilization process, techniques beyond microscopicand visual evaluation of the device are required. A diversityof techniques is addressed so that the quality of the process isassured. Although legislation and supervision are divergentaround the world, many countries choose to adopt reprocessingwith economic justification in most cases. The reuse ofhospital devices involves several physico-chemical processes,which must be performed with quality and safety. Conclusion:The need for greater rigor in the norms and guidelines thataddress this practice is clear and urgent, as well as the greaterintensity and rigidity of the responsible inspection agencies.The use of luminol as an indicator of organic contaminantsmay generate a false positive result. Therefore, 3M™ Clean-Trace ™ is the best instrument found in the world market toensure that the material that has been reused is free of organicwaste, and thus fit for use in hospitals.

scholarly journals Application of the Metabolomics Approach in Food Authentication

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7565
Author(s):  
Jinap Selamat ◽  
Nur Amalyn Alyaa Rozani ◽  
Suganya Murugesu
Keyword(s):  
Food Products ◽  
Food Labeling ◽  
Quality And Safety ◽  
Food Authenticity ◽  
Food Authentication ◽  
Food Quality And Safety ◽  
Quality Of Food ◽  
Food Commodities

The authentication of food products is essential for food quality and safety. Authenticity assessments are important to ensure that the ingredients or contents of food products are legitimate and safe to consume. The metabolomics approach is an essential technique that can be utilized for authentication purposes. This study aimed to summarize food authentication through the metabolomics approach, to study the existing analytical methods, instruments, and statistical methods applied in food authentication, and to review some selected food commodities authenticated using metabolomics-based methods. Various databases, including Google Scholar, PubMed, Scopus, etc., were used to obtain previous research works relevant to the objectives. The review highlights the role of the metabolomics approach in food authenticity. The approach is technically implemented to ensure consumer protection through the strict inspection and enforcement of food labeling. Studies have shown that the study of metabolomics can ultimately detect adulterant(s) or ingredients that are added deliberately, thus compromising the authenticity or quality of food products. Overall, this review will provide information on the usefulness of metabolomics and the techniques associated with it in successful food authentication processes, which is currently a gap in research that can be further explored and improved.

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