Food Adulteration

2022 ◽  
pp. 221-254
Author(s):  
Murlidhar Meghwal ◽  
Mahalakshmi M. ◽  
Mahalakshmi R. ◽  
Simran Rani ◽  
Carolina Krebs de Souza ◽  
...  
Keyword(s):  
Food Safety ◽  
Chemical Analysis ◽  
Regulatory Agencies ◽  
Food Labels ◽  
Food Adulteration ◽  
Food Items ◽  
Chromatographic Techniques ◽  
The World ◽  
Quality Of Food

Food adulteration is a prevalent issue in the food industry. It affects safety and quality of food and causes harm to the health of the consumer. To reduce incidence of adulteration in food, it is necessary to study adulterants being added to food. Food safety concerns arise when adulteration occurs for a variety of reasons. The act includes use of expired ingredients, deceptive adulterated food labels, addition of harmful compounds to food, and more. Tests and techniques for suspected food items that are commonly adulterated with certain food or non-food products are studied and described here. The detection of adulteration in food sectors can be done qualitatively and quantitatively. Various methods like chemical analysis, spectroscopic, and chromatographic techniques used to detect adulteration are reviewed. Various laws and regulations are in effect around the world in order to prevent adulteration and ensure food safety to protect the consumers. Regulatory agencies play an important role in putting a check to food adulteration by monitoring the quality of food and penalizing defaulters.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

scholarly journals Critique of the culinary reason

Semiotica ◽  
2016 ◽  
Vol 2016 (211) ◽  
pp. 165-186
Author(s):  
Massimo Leone
Keyword(s):  
Main Concern ◽  
Cultural Meaning ◽  
Social Phenomena ◽  
Common People ◽  
Slow Food ◽  
The World ◽  
Quality Of Food ◽  
The Way

AbstractPresent-day economically developed societies devote unprecedented attention to food. The culinary discourse, in all its facets, gains increasing centrality in cultures. Institutions, media, and common people are obsessed with what they eat. In Italy, a country already aware of itself with regards to food, gastronomy turns into the main concern, the most debated and cared of system of norms. Social phenomena like Slow Food and Zero Kilometer originate in Italy and then conquer the world, claiming that improving the quality of food is the way for a better planet. But what is the deep cultural meaning of this massive trend? What lies behind the culinary reason? Aesthetic neutralization of socioeconomic conflicts, chauvinistic marketing of stereotypes, and anti-intellectual subversion of sensorial hierarchies, the article contends.

scholarly journals [Legal Issues in Food Securities Analysis from The Perspective of Tasawur Islam] Isu Perundangan Dalam Sekuriti Makanan Analisis Dari Perspektif Tasawur Islam

2018 ◽  
Vol 19 ◽  
pp. 120-130
Author(s):  
Nurul Suhada Ismail
Keyword(s):  
Food Security ◽  
Food Production ◽  
Food Access ◽  
Legal Issues ◽  
Food And Agriculture ◽  
Economic Progress ◽  
Food And Agriculture Organization ◽  
The World ◽  
Quality Of Food

The explosion of technology allows more manufacture food and variety in the market. However, the massive quantity of food is not essential measure of economic progress because the quality of food is more important when producing food. In realizing food quality along with food quantities, various legal issues related to food security have been arisen. Thus, this paper will be examine the legal issues related to food security from the Islamic perspective worldview. Using a study of documents released by the Food and Agriculture Organization (FAO) and content analysis, there are several legislative issues that have been found regarding food security. Such issues include aspects of food production, exploitation of natural resources, trade, and rights to the food. The apparent impact of these issues has undermined food security and food access, thus prompting food security in various parts of the world. Through an analysis of Islamic worldview, this paper presents the preservation of habluminallah and habluminannas relationships as a basis for addressing the issues discussed. Ledakan teknologi membolehkan bahan makanan dihasilkan dengan lebih banyak dan pelbagai di pasaran. Namun demikian, kuantiti makanan yang banyak bukan ukuran kemajuan ekonomi yang hakiki kerana kualiti makanan lebih utama untuk diambil kira dalam menghasilkan makanan. Dalam merealisasikan kualiti seiring dengan kuantiti makanan, pelbagai isu perundangan berkaitan sekuriti makanan telah timbul. Menyedari perkara berkenaan, makalah ini akan meneliti isu perundangan yang berkaitan sekuriti makanan daripada perspektif tasawur Islam. Dengan menggunakan kajian ke atas dokumen yang dikeluarkan oleh Organisasi Makanan dan Pertanian (Food and Agriculture Organization) (FAO) dan analisis kandungan, terdapat beberapa isu perundangan berkaitan sekuriti makanan yang ditemui. Isu tersebut merangkumi aspek pengeluaran makanan, eksploitasi sumber alam, perdagangan, serta hak terhadap makanan. Kesan ketara isu-isu tersebut telah menjejaskan jaminan keselamatan makanan dan akses makanan sekali gus menggugah sekuriti makanan di pelbagai bahagian dunia. Melalui analisis daripada tasawur Islam, makalah ini mengemukakan pemeliharaan hubungan habluminallah dan habluminannas sebagai asas mengatasi isu-isu yang dibincangkan.

scholarly journals Study on microbial detection technology in food safety

2021 ◽  
Vol 233 ◽  
pp. 02029
Author(s):  
Xindi Zhang
Keyword(s):  
Food Safety ◽  
Rapid Development ◽  
Enzyme Linked Immunosorbent Assay ◽  
Safety Testing ◽  
Microbial Detection ◽  
Detection Technology ◽  
Atp Bioluminescence ◽  
Quality Of Food

Economic development has not only led to the steady development of the gross national economy, but also provided a fundamental guarantee for the life of the residents at this stage. However, with the rapid development of economy, people’s attention to hidden safety problems has gradually shifted from big problems to “small details” of food safety. At the same time, in order to reduce the health problems of consumers in the process of eating products, we should start from the source of food, and use microbial technology in the current food safety testing, so as to fundamentally improve the quality of food safety. At present, PCR, impedance, ATP bioluminescence, lamp and enzyme-linked immunosorbent assay are widely used. In this paper, the role of microbial detection technology was described, and the application of microbial detection technology in food safety detection was analyzed in depth, hoping to provide a reference for ensuring food safety through the promotion of microbial detection technology.

scholarly journals Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2238
Author(s):  
Sumi Sarkar ◽  
Marium Khatun ◽  
Farzana Mustafa Era ◽  
A. K. M. Mominul Islam ◽  
Md. Parvez Anwar ◽  
...  
Keyword(s):  
Abiotic Stresses ◽  
Grain Quality ◽  
Economic Security ◽  
Poor People ◽  
Grain Composition ◽  
Food Legumes ◽  
The World ◽  
Quality Of Food ◽  
The Impact

Abiotic stresses varyingly affect the grain composition and quality of food legumes. This paper is aimed at discussing the impact of abiotic stresses on the grain composition and quality of food legumes. As protein is the main grain constituent of food legumes for which it is being consumed by humans as a cheap protein source, abiotic stresses such as heat, cold, drought, salinity and heavy metals alter this grain protein content in different dimensions for different food legumes. Moreover, other valuable constituents such as starch, soluble sugar, oil, fatty acid and fiber content are affected differently by the abiotic stresses. The diverse impact of these abiotic stresses ultimately declines the grain quality and yield of food legumes. As food legumes play a vital role in the nutritional diet of millions of people in the world and are occasionally denoted as the meat of poor people, it is important to recognize that the sustainable production of food legumes, even under various environmental stresses, has the potential to ensure protein security for people globally. Therefore, it has become a necessity to improve the productivity and quality of food legumes under abiotic stresses through proper crop management and improved breeding strategies, thus enhancing food and economic security to the farmers, particularly in the developing countries of the world.

scholarly journals Fourier Transform Infrared Spectroscopy as A Technique for Multivariate Analysis of Lard Adulteration in Food Products: A Review

2019 ◽  
Vol 17 (july 2019) ◽  
pp. 1-13
Author(s):  
Farah Wahida Harun
Keyword(s):  
Multivariate Analysis ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Chemical Analysis ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Food Products ◽  
Complex Composition ◽  
Quality Of Food

The presence of lard in food products is prohibited (haram) for Muslim and a few other religions i.e. Judaism and Hinduism. Due to the advantages of lard such as easily available, cheap and able to produce better quality of food products, the adulteration of food products with lard has become a serious issue. The complex composition of food products and similar properties of lard as an adulterant make identification of food adulterations a big challenge. Chemical analysis is one way to authenticate the halal status of the food products which is based on the specific markers present or absent in the products they contain. This article highlights on the use ofFourier transform infrared (FTIR) spectroscopy to determine the presence of lard combined with multivariate analysis. This technique also able to quantify the amount of lard in the food products that are claimed to be halal.

scholarly journals Ветеринарно-санітарний контроль безпечності та якості м’ясних продуктів

2017 ◽  
Vol 19 (73) ◽  
pp. 7-10
Author(s):  
N. Bogatko ◽  
L. Bogatko ◽  
V. Salata ◽  
V. Semaniuk ◽  
J. Serdioucov ◽  
...  
Keyword(s):  
Meat Products ◽  
Food Products ◽  
Case Processing ◽  
Food Ration ◽  
The World ◽  
Permissible Levels ◽  
Quality Of Food ◽  
Organizational Principles ◽  
Nitrite Content

Meat foods matter very much in the feed of man and fold considerable part her food ration. In many countries of the world meat is the basic object of food industry. In our state that determines basic legal and organizational principles of providing of quality and safety of meat products, food products made from them for life and health of population and prevention of negative in fluence on an environment in case processing, packing and moving through the custom border of Ukraine. By the most effective method of providing of safety of food products presently the system НАССР, that is base on implementation of requirements of DSTU 4161–2003, sconfessed in the world, that included general principles of functioning of the system, and also requirements of Regulation of European Parliament and Advice №852/2004. In terms of safety and quality cooked sausages (manufacturer PE «Matviychuk A.V.» Zhytomyr region), sausages (manufacturer SPE «Argon» t. Vinnitsa), small sausages (manufacturer SPE «Marshalok», t. Belaya Tserkov Kiev region) meet the requirements laid down DSTU 4436:2005 and hygienic in the production of these types of meat products. Our country has the Law of Ukraine «On basis principles and requirements for safety and quality of food», which spelled out the need to carry out inspections on compliance with hygienic and sanitary requirements in the production of safe and quality of food. The highest protein content was found in cooked (by the standards according to DSTU 4436:2005 – 12%). Fat content, moisture, starch and sodium chloride were well within the norms set of regulations for there meat products. Also safety measure as sodium nitrite content in sausage products did not exceed permissible levels (less than 0,005 %). MAFAnM lowest content was found in cooked sausages and sausages – 1.21·102 ± 28.82 и 2.82·102±42.54 КUO/g. In small sausages MAFAnM content was increased slightly – 1.16·103±29.67 КUO/g. The content of toxic elements in the investigated samples of meat products was within acceptable levels in accordance with DSTU 4436:2005 and radionuclide 137Cs and 90Sr – did not exceed permissible levels set by GN 6.6.1.1–130–2006.

Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk

2016 ◽  
Vol 10 (1) ◽  
pp. 64-69
Author(s):  
Fauziati Fauziati ◽  
Yuni Adiningsih ◽  
Ageng Priatni
Keyword(s):  
Vitamin C ◽  
Citrus Fruit ◽  
Edible Coating ◽  
Edible Coatings ◽  
Test Results ◽  
Citrus Fruits ◽  
Fixed Amount ◽  
Food Items ◽  
Quality Of Food

Edible coatings represent preservation techniques also function as a packaging material that is applied directly to food items including fruits. Its use is intended to extend the shelf life and improve the quality of food products and is biodegradable materials that are more environmentally friendly. Research Stearin use as edible coating on citrus fruits have been done. The use of stearin used was 0%, 0.1% and 0.2% combined with gelatin at a fixed amount that is 2 g. Edible coatings applied to citrus fruit which gained the best results are stearin 0.1% with test results shrinkage lowest weight on day 12 amounted to 5.598% for the treatment of immersion and can retain the vitamin C content of 40.3 mg / 100 g and can maintain antioksioksidan to 12 days with the antioxidant content of 74.7%.ABSTRAKEdible coating merupakan teknik pengawetan sekaligus berfungsi sebagai bahan pengemasan yang diaplikasikan secara langsung pada bahan pangan termasuk buah buahan. Penggunaannya dimaksudkan untuk memperpanjang masa simpan dan memperbaiki kualitas produk pangan serta merupakan bahan yang biodegradable sehingga lebih ramah lingkungan. Penelitian penggunaan Stearin kelapa sawit sebagai edible coating pada buah jeruk telah dilakukan. Penggunaan stearin yang digunakan adalah 0%, 0.1% dan 0.2% yang dikombinasikan dengan gelatin dengan jumlah tetap yaitu 2 g. Edible coating diaplikasikan ke buah jeruk dimana diperoleh hasil terbaik yaitu stearin 0.1% dengan hasil uji susut bobot terendah pada hari ke 12 sebesar 5.598% untuk perlakuan celup dan dapat mempertahankan kandungan vitamin C sebesar 40.3 mg/100 gr serta dapat mempertahankan antioksioksidan sampai 12 hari dengan kandungan antioksidan 74.7%. Kata kunci : Stearin, Edible Coating, buah jeruk 

SAFETY AND QUALITY OF FOOD ON THE POLISH MARKET AFTER EUROPEAN UNION ACCESSION

2019 ◽  
Vol XXI (4) ◽  
pp. 223-232
Author(s):  
Stanisław Kowalczyk
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Environmental Changes ◽  
Economic Security ◽  
Economic Market ◽  
Quality Of Food ◽  
Sanitary Conditions ◽  
Food Safety And Quality

The aim of this study is to investigate how the level of food safety and quality in Poland has changed after European Union accession. Poland’s accession to EU structures resulted in a number of economic, market and environmental changes. One of the most important areas of these changes is the food production and consumer supply sector. The conducted research is based on the results of controls performed by the main food control institutions in Poland. Research covers the areas of food quality and scale of irregularities revealed by control institutions, leading to changes in the level of food safety in terms of the health threats and economic security of consumers resulting from food falsification. Studies have shown that in the post-accession period, significant and multidirectional changes in the above-mentioned scope have taken place. Despite the proven presence of food with improper sanitary conditions, the Polish consumer is unlikely to be concerned about this. The situation is much worse in terms of economic security and food quality. The scale of irregularities in this respect is significant, and as the last years of the analyzed period show (after 2015), the phenomenon of decreasing food quality and even food falsification is growing.

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