Use of Bacteriocins in Food: Regulatory Considerations

1996 ◽  
Vol 59 (13) ◽  
pp. 72-77 ◽  
Author(s):  
F. OWEN FIELDS
Keyword(s):  
Environmental Protection Agency ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Meat Products ◽  
Food Ingredients ◽  
Suitability Assessment ◽  
Scientific Principles ◽  
Definition Of ◽  
Inspection Service ◽  
Premarket Approval

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

Evaluation of a Multiplex PCR for Detection of the Top Seven Shiga Toxin-Producing Escherichia coli Serogroups in Ready-to-Eat Meats, Fruits, and Vegetables

2018 ◽  
Vol 101 (6) ◽  
pp. 1828-1832 ◽  
Author(s):  
Anli Gao ◽  
Jennifer Fishcher-Jenssen ◽  
Colin Cooper ◽  
Honghong Li ◽  
Jiping Li ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Multiplex Pcr ◽  
Shiga Toxin ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Food Matrix ◽  
Fruit And Vegetable ◽  
Department Of Agriculture ◽  
Vegetable Sample ◽  
Inspection Service

Abstract Background: Ready-to-eat (RTE) meats, fruits, and vegetables contaminated by Shiga toxin producing Escherichia coli (STEC) raise serious concerns because they are often consumed directly without further processing. Objective: To evaluate a multiplex PCR for the detection of STEC across food categories. Methods: Samples (25 g) from seven RTE meat and nine fruit and vegetable matrices were inoculated with each of seven STEC (O157:H7, O26, O121, O145, O45, O103, O111) strains targeting 10 CFU/25 g, enriched in 225 mL of modified tryptone soya broth (mTSB), and tested by a multiplex real-time PCR for stx and eae genes, following U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) Microbiology Laboratory Guidebook (MLG) 5B, which was originally validated for meat products and environmental sponge. Results: The mTSB was successful at enriching for STEC in RTE meat, fruit, and vegetable matrices, except for sprouts; however, mEHEC resulted in successful enrichment of target organisms in mung bean sprouts. Suppression of eae results by stx in PCR was observed in six fruit and vegetable matrices. Conversely, suppression of stx gene by eae was not observed. PCR solely targeting eae is recommended if a fruit or vegetable sample tested positive for stx and negative for eae. Despite the significant effect from food matrix, strain, and experimental batch, the cycle threshold of PCR was <30 in inoculated samples, and mostly 30–42 and up in uninoculated samples. Conclusions: The multiplex PCR can be adopted for detection of all seven regulated STEC in RTE meat, fruit and vegetable matrices after validation with cut off value selected and justified based on real samples.

scholarly journals Features of the diet of athletes playing sports

2019 ◽  
Vol 81 (1) ◽  
pp. 160-167
Author(s):  
V. G. Lobanov ◽  
G. I. Kasyanov ◽  
E. A. Mazurenko
Keyword(s):  
Food Additives ◽  
Team Sports ◽  
The Body ◽  
Biologically Active ◽  
Body Weight Regulation ◽  
Active Components ◽  
Food Ingredients ◽  
Biochemical State ◽  
Definition Of ◽  
Usual Diet

The article is devoted to the peculiarities of the formation of hygienic approaches to nutrition of students involved in game sports. The article analyzes the practical skills and methods of organizing the culture of nutrition of athletes of high-intensity sports. Some approaches to the rationality of the diet, taking into account modern scientific trends in the biochemical state of the organism, have been determined. Features of the diet of participants of game sports are associated with the definition of the needs of the body of athletes in energy, food and biologically active components. The issues of the use of food additives and specialized food ingredients in the practice of sports nutrition are considered. Recommendations on the development of biochemical orientation of dietary regimes were prepared depending on the level of energy expenditure of athletes, indicators of basic metabolism and body weight regulation. Such recommendations will be useful to participants of team sports and to all who are interested in the peculiarities of improving the diets of athletes. Compliance with a specially designed diet for players of game sports is especially important due to the extremely high physical activity during the competition. At the same time, before the game you can not completely abandon the usual diet and dramatically change the range of consumed foods. It is necessary to turn to a benign and simple diet that takes into account the tastes of each athlete, but with the condition that traditional products will be enriched with natural highly concentrated dietary supplements. Team sports players should pay particular attention to adaptogens, substances that are not doping-related, but have a general tonic effect on the athlete's body.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

METHODICAL BASES OF AN ESTIMATION OF AGRICULTURAL LAND USING EFFICIENCY

2019 ◽  
Vol 4 (3) ◽  
pp. 237-244
Author(s):  
Mikhailo KOBCHENKO
Keyword(s):  
Land Use ◽  
Agricultural Land ◽  
Practical Importance ◽  
Economic Damage ◽  
Dialectical Approach ◽  
Methodical Approach ◽  
Analysis And Synthesis ◽  
Scientific Principles ◽  
Definition Of ◽  
Land Using

Introduction. The purpose of this article is to define methodological grounds of assessment of agricultural land using efficiency. The article is devoted to definition of the indicators system of land using efficiency. Methods of research. The solution of the tasks in the article is carried out with the help of such scientific and special research methods as: analysis and synthesis, systematization and generalization, the dialectical approach. Results. The structural balance between cost of land and production resources has been investigated, which leads to the need of many alternatives for the purpose and use of the respective territories on the basis of the modern system of land using efficiency assessment when determining the benefits of land resources using for agricultural production. Originality. It has been proved that to create and enforce a uniform indicators system of land using efficiency is necessary to determine all the factors that affect land use, to reflect the degree and type of each factor influence using the indicators of efficiency of the land use. Indicators of economic efficiency of land using and the intensity of land use are systemized. Practical importance. The methodical approach of agricultural lands using evaluation in the following areas has been justifed in the article: completeness of land use, rational land use, the level of land use intensity, efficient land use. The methodical approach has been presented to the calculation of potential losses from specific land uses in specific circumstances. It is proposed to assess the land using efficiency on the basis of indicators calculations of environmental and economic damage. Basic scientific principles can be used in the practice of agricultural enterprises. Keywords: management, methodological bases, evaluation, efficiency, and agricultural land use.

scholarly journals Potrošnja egzotičnog voća i povrća na području grada Zadra

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Antonijo Galić ◽  
Bruno Gauta ◽  
Lidija Halilović ◽  
Ivana Jadreško ◽  
Suzana Kardum
Keyword(s):  
Western Europe ◽  
Fruits And Vegetables ◽  
Demographic Characteristics ◽  
Sweet Potatoes ◽  
Independent Variables ◽  
Definition Of ◽  
Exotic Fruits ◽  
The City ◽  
Exact Definition ◽  
Marketing Approach

Consumers in Croatia only recently got the opportunity to buy exotic fruits and vegetables. Until now offer was limited to the already known species which could be found on the shelves for decades, and this types can generally be cultivated in Croatia (except bananas, pineapples and several types of citrus). The demand for exotic fruits and vegetables and its cultivation in Western Europe is growing, and this trend is coming to Croatia. In the study conducted for the city of Zadar the correlation of the interest in buying exotic fruit/vegetables and familiarity with the product, the exact definition of the product and the most significant characteristics of kiwano/sweet potatoes was explored. Regression analysis results showed that all three independent variables significantly predict purchase of both kiwano and sweet potatoes. Three segments of consumers with respect to their demographic characteristics were identified using cluster analysis. A more detailed analysis of these groups could serve future researchers in order to segment the market and determine the marketing approach to each of the segments.

scholarly journals CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

2021 ◽  
Author(s):  
Desislava Borislavova Vlahova-Vangelova ◽  
Desislav Balev ◽  
Nikolay Delchev Kolev ◽  
Dilyana Gradinarska ◽  
Stefan Dragoev
Keyword(s):  
Meat Products ◽  
Value Added ◽  
Sensory Properties ◽  
Food Ingredients ◽  
Poultry Products ◽  
A Value ◽  
Plastic Strength ◽  
Negative Effect ◽  
Acheta Domestica ◽  
The Impact

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

Safety of Consumer Handling of Fresh Produce from the Time of Purchase to the Plate: A Comprehensive Consumer Survey

2002 ◽  
Vol 65 (8) ◽  
pp. 1287-1296 ◽  
Author(s):  
AMY E. LI-COHEN ◽  
CHRISTINE M. BRUHN
Keyword(s):  
Fruits And Vegetables ◽  
College Graduates ◽  
Fresh Produce ◽  
Meat Products ◽  
Mail Survey ◽  
The United States ◽  
Educational Outreach ◽  
Additional Mailing ◽  
Handling Practices ◽  
Handling Methods

A national mail survey focusing on consumer handling of fresh fruits and vegetables was conducted among 2,000 randomly selected households in the United States. The objective was to quantify consumer practices relating to the purchase, transport, storage, and preparation of fresh produce, with emphasis on practices that affect safety. Following an additional mailing procedure, a response rate of 33% was obtained. Six percent of the consumers responded that they seldom or never wash fresh produce, and more than 35% indicated that they do not wash their melons before preparation. Twenty-three percent of the respondents indicated placing their meat, poultry, and fish on a refrigerator shelf above other foods, and 9% do not place their produce at any specific location in the refrigerator. Almost half of the respondents indicated not always washing their hands before handling fresh produce. Ninety-seven percent of respondents reported that they always wash their food preparation surfaces after contact with meat products, yet 5% and 24% dry wipe or wash with water only, respectively. The results from this study suggest that women, lower-income households, people 65 years and older, and non–college graduates practice safer food handling methods than men, higher-income households, people younger than 65 years, and college or postcollege graduates. The survey findings suggest that consumer education materials should emphasize safe handling practices from purchase through consumption. Educational outreach should target specific subpopulations, men, college graduates, higher-income households, and people younger than 65 years because of their higher frequency of unsafe handling and washing practices.

Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Seung-Oh Seo ◽  
Yong-Su Jin
Keyword(s):  
Food Security ◽  
Food Production ◽  
Food Additives ◽  
Strain Engineering ◽  
Current Status ◽  
Annual Review ◽  
Manufacturing Processes ◽  
Publication Date ◽  
Sustainable Operations ◽  
Food Ingredients

A growing human population is a significant issue in food security owing to the limited land and resources available for agricultural food production. To solve these problems, sustainable food manufacturing processes and the development of alternative foods and ingredients are needed. Metabolic engineering and synthetic biology can help solve the food security issue and satisfy the demand for alternative food production. Bioproduction of food ingredients by microbial fermentation is a promising method to replace current manufacturing processes, such as extraction from natural materials and chemical synthesis, with more ecofriendly and sustainable operations. This review highlights successful examples of bioproduction for food additives by engineered microorganisms, with an emphasis on colorants and flavors that are extensively used in the food industry. Recent strain engineering developments and fermentation strategies for producing selected food colorants and flavors are introduced with discussions on the current status and future perspectives. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Industrially Important Enzymes Production From Food Waste

2019 ◽  
pp. 31-42
Author(s):  
Madhuri Santosh Bhandwalkar
Keyword(s):  
Carbon Dioxide ◽  
Global Warming ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Value Added ◽  
Oil Products ◽  
Food Demand ◽  
Food Processing Waste ◽  
Land Filling

To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.

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