The role of testing centers in the implementation of the Strategy-2030

2021 ◽  
pp. 42-44
Author(s):  
Константин Викторович Кобелев ◽  
Сергей Азатович Хуршудян ◽  
Анастасия Евгеньевна Рябова ◽  
Армен Владиславович Данилян ◽  
Ирина Игоревна Агейкина
Keyword(s):  
Food Quality ◽  
Food Products ◽  
Improvement Strategy ◽  
Quality Improvement Strategy ◽  
Testing Laboratories ◽  
Quality Of Food ◽  
The Creation ◽  
Quality Of Products ◽  
Implementation Of The Strategy

Высокий уровень присутствия в обороте пищевой продукции некачественных и фальсифицированных продуктов питания определил необходимость разработки и внедрения государственной программы «Стратегия повышения качества пищевой продукции в Российской Федерации до 2030 года». При этом значительный акцент в Стратегии 2030 сделан на мониторинге качества пищевой продукции. В статье рассматриваются два возможных направления его реализации. Первое направление представляет собой ограниченный функционал мониторинга - определение качества пищевых продуктов, проводимое испытательными лабораториями (центрами), и передача данных (протоколов) в реестр информационной системы. Данное направление мониторинга ограничивает доступ некачественной продукции в торговый оборот, но при этом не позволяет влиять непосредственно на процесс повышения качества пищевой продукции в процессе производства. Второе направление предполагает непосредственное участие испытательных центров в управлении повышением качества продуктов на основе полученных результатов испытаний, разработки предложений по повышению качества продукции и передачи соответствующих документов производителю. Реализация данного направления подразумевает создание отраслевых центров мониторинга (ОЦМ) качества продукции на базе испытательных центров отраслевых институтов пищевого профиля в рамках Национального центра мониторинга качества пищевой продукции, создание которого является необходимым условием реализации Стратегии-2030. ОЦМ могут быть созданы на базе испытательных центров, обладающих достаточным потенциалом, в отличие от испытательных лабораторий с ограниченными возможностями. Оперативная связь ОЦМ с предприятиями в рамках мониторинга качества пищевой продукции не только сократит сроки реализации Стратегии-2030, но и позволит придать существенный импульс взаимодействию лабораторий НИИ с предприятиями пищевой отрасли страны. The high level of presence in the circulation of food products of poor quality and adulterated foods identified the need for the development and implementation of the state program «Quality Improvement Strategy of food products in the Russian Federation up to 2030». At the same time, a significant emphasis in Strategy-2030 is placed on monitoring the quality of food products. The article discusses two possible directions for its implementation. The first direction is limited monitoring functionality - determining the quality of foods, conducted testing laboratories (centers) and data transfer (protocols) in the register of information system. This monitoring direction restricts access of substandard products in the turnover, but it does not allow direct influence on the process of improving the quality of food products in the production process. The second direction involves the direct participation of test centers in the management of improving the quality of products based on the test results obtained, developing proposals for improving the quality of products and transferring the relevant documents to the manufacturer. The implementation of this direction implies the creation of a sectoral monitoring center (SMC) of product quality on the basis of testing centers of sectoral institutes of the food profile within the framework of the National Center for Monitoring Food Quality, the creation of which is a prerequisite for the implementation of the Strategy-2030. SMC can be created on the basis of testing centers with sufficient capacity, in contrast to testing laboratories with limited capabilities. SMC immediate connection with the companies within the food quality monitoring not only reduce the time implementation of the Strategy-2030, but will give a significant impetus to cooperation with the Research Institute laboratories enterprises of food industry of the country.

scholarly journals TANGGUNG JAWAB PABRIK RUMAHAN PENGELOLA OTAK-OTAK DI SUKABUMI TERKAIT DENGAN PENGGUNAAN BAHAN BERACUN DALAM PRODUK PANGAN

2019 ◽  
Vol 6 (1) ◽  
pp. 1012-1034
Author(s):  
Masyitha Shalatine Tewa
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Quality Standards ◽  
Hazardous Materials ◽  
Food Products ◽  
Consumer Rights ◽  
Quality Of Food

One measure of the welfare of the Indonesian people depends on the quality of food and food supply for the community. This is indirectly related to the rights that consumers have. Consumer rights recognized by producers will make producers more careful about producing their goods and or services. But the fact is not all consumers understand their rights. Therefore producers tend to use this situation as land to gain more profits. When consumers get a loss for goods and or services produced by producers, consumers are indirectly forced to accept losses made by producers. On this basis, this study outlines the responsibility of producers for consumers who are harmed. This study focuses on the responsibility of food producers on food products produced, if the goods and or services produced harm consumers. Therefore, it is related to food products to quality standards and food quality. This study uses a normative juridical type, where the processing of legal materials is carried out in literature. The results obtained from this study are that the producers of the brains in sukabumi, Rika, are proven to produce their brains with hazardous materials, after the police found the basic ingredients of rotten fish, dangerous additives namely borax, and ready-made dough to be marketed to the surrounding market. The use of this material is not in accordance with statutory provisions.

scholarly journals Benefits of implementing IT tools and procedures for the estimation and measurement uncertainty in testing laboratories

2020 ◽  
Vol 2 (7) ◽  
pp. 317-323
Author(s):  
Maria Cristina Dijmarescu
Keyword(s):  
Measurement Uncertainty ◽  
Rapid Expansion ◽  
Market Demand ◽  
Destructive Testing ◽  
Continuous Increase ◽  
Testing Laboratories ◽  
Quality Of Products ◽  
The Impact ◽  
Non Destructive

Destructive and non-destructive testing of materials present a rapid expansion given by the increase in market demand caused by the desire to obtain an increasingly better quality of products. The continuous increase in quality demands leads directly to the need to implement and modernize the techniques, methods, and equipment used for quality control. Consequently, the need for product testing services has a rapid growth. This paper presents the strength and weaknesses of implementing IT tools for the estimation of the measurement uncertainty in testing laboratories and the impact of these tools on the economic part

scholarly journals ANALISIS KUALITAS MAKANAN PADA SAAT BREAKFASTDI THE ALIGA HOTEL PADANG

2018 ◽  
Vol 10 (1) ◽  
pp. 95
Author(s):  
Ivony Tresia
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Sampling Technique ◽  
Validity And Reliability ◽  
Descriptive Data ◽  
Quality Requirements ◽  
Perishable Goods ◽  
Continue Research ◽  
Quality Of Food

Thisdstudy originated from the resultsiofiprevious studies where there were problems regarding the process of managing the procurement of perishable goods that did not have written procedures, the quality requirements of the material written and standardized in the hotel. To continue the problem where there are still problems related to food quality at breakfast at The Aliga Hotel Padang. This study aims to analyze food quality at breakfast at The Aliga Hotel Padang. This type of studyiisiquantitativepdescriptive. The population in this study were guests who stayed and breakfast at The Aliga Hotel Padang. The sampling technique used is purposive sampling. The totaliofisamplesiin this study amounted to 91 people. Data collection techniques were carried out by distributing questionnaires (questionnaires) using the Liker scale that has been tested for validity and reliability. Thenitheidata wereianalysisithrough data tabulation and descriptive data using percentages. Based on the research that has been done, the results obtained that the quality of food at breakfast at The Aliga Hotel Padang is in the category of enough with a percentage of 45.05%. It is recommended for other researchers to continue research on the quantity of food. Keywords: Food Quality, Breakfast

Nanoceuticals as an Emerging Field: Current Status and Future Prospective

2021 ◽  
Vol 17 ◽  
Author(s):  
Reetu Malik ◽  
Jyoti Rathi ◽  
Deeksha Manchanda ◽  
Manish Makhija ◽  
Deepshikha Kushwaha ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Biological Activities ◽  
Food Products ◽  
The Body ◽  
Current Status ◽  
Target Cells ◽  
Food Ingredients ◽  
Novel Foods ◽  
Quality Of Food

Background: The safety and quality of food has been a matter of great discussion throughout the centuries and the application of nanotechnology in the field of nutraceuticals i.e. nanoceuticals has improved the variety and protection of food products in many ways. Objective: Improving the quality and safety of the food products with a view to improve public health and the invasion of nanotechnological advancements in the area of nutrition has resulted in the expansion of novel foods with improved oral bioavailability as well as thermal stability. The main objective of this review is to summarize available literature on nanoceuticals including patents and clinical trials. Method: The review was extracted from the searches performed at PubMed, Google Patents and Google Scholars, etc. Data from these searches was collected and evaluated for getting the information about the available literature on the nanoceuticals. Along with this, some reported patents have also been included in this review in order to conclude the future of nanoceuticals. Result: The literature so obtained was studied thoroughly as per the requirement of the objective of this review. The details of nanoceuticals including major applications, regulatory aspects, some reported patents and clinical trials are compiled here in this review. Nanoceuticals like vitamins, antibiotics, bioactive peptides, probiotics etc., which are dispersed, absorbed or incorporated in nano diameter range sacs, having improved solubility, delivery properties, biological activities, protection against degradation and therefore having improved biological activities and delivery to the target cells and tissues in the body. Different regulations from various countries recommended that any food ingredients which results from the use of nanotechnologies must undergo safety risk assessment standards before entering into the market as nano-food. Conclusion: The idea of “nanoceuticals” is increasing enthusiasm and marketable dairy/food and food supplements. This article focuses on the history, applications, regulation aspects, patents, clinical trials and future prospects of nanoceuticals.

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

scholarly journals Technical Solution of the Drive System for Mixing Dough Machine

2019 ◽  
Vol 290 ◽  
pp. 08013
Author(s):  
Aleksandar Miltenović ◽  
Milan Banić ◽  
Nikola Velimirović
Keyword(s):  
Global Economy ◽  
Food Products ◽  
Drive System ◽  
Design Solution ◽  
Medium Size ◽  
Technical Solution ◽  
Complete Space ◽  
Quality Of Food ◽  
Noise And Vibration Reduction

In the conditions of the global economy, food industry products have a good share in international trade. It is primarily ready-made food products that are ready for use. The basic problem that needs to be solved is the safety and quality of food products. Machine “Planetary mixer” is used for mixing and preparing dough. From the aspect of optimal fulfilment of the working function of the preparing dough “Planetary mixer” has to fulfil the following conditions: - the complete space in which the dough is located must be treated equally with the mixer; - noise and vibration reduction should be ensured and appropriate precision positioning of the machinery’s executive bodies; - a compact construction of the drive system is required with the optimum utilization of the available resources. In the paper is presented technical design solution of the drive system for machine based on the demands of regional medium size enterprise and therefore it is limited to the requirements of the investor. The final solution was achieved by using the modern methods of product development.

scholarly journals Prospective associations between the nutritional quality of foods consumed (graded by the FSAm-NPS underlying the Nutri-Score) and mortality in Europe

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Mélanie Deschasaux ◽  
Inge Huybrechts ◽  
Neil Murphy ◽  
Chantal Julia ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Mortality Risk ◽  
Nutritional Quality ◽  
Respiratory Diseases ◽  
Food Products ◽  
Food Choices ◽  
Competing Events ◽  
Quality Of Food ◽  
Related Mortality

AbstractIn 2017, 11 million deaths related to non-communicable diseases (NCDs) were attributable to dietary risk factors (GBD, 2019). Helping consumers make healthier food choices hence appears as one key strategy to prevent NCDs-related mortality. To this end, political authorities are considering implementing a simple label to reflect the nutritional quality of food products. The five-colour Nutri-Score label, derived from the Nutrient Profiling System of the British Food Standards Agency (FSAm-NPS), has been chosen by several countries in Europe (France, Belgium, Spain). Yet, its implementation is still voluntary per EU labelling regulation. Scientific evidence is therefore needed regarding the relevance of the FSAm-NPS at the European level. Following on our results showing an increased risk of cancer related to the consumption of foods with a high FSAm-NPS score in the EPIC cohort, our objective is now to focus on NCDs-related mortality. Our prospective analyses included 501,594 adults from the EPIC cohort (1992–2015, median follow-up: 17.2 years). Mortality events occurring < 2 years after recruitment were excluded, leaving 50,743 death events (main causes: cancer, n = 21,971; cerebro/cardiovascular diseases, n = 12,407; respiratory diseases, n = 2,796). Usual food intakes were assessed with standardized country-specific diet assessment methods. The FSAm-NPS was calculated for each food/beverage using their 100-g content in energy, sugar, saturated fatty acid, sodium, fibres, proteins, and fruits/vegetables/legumes/nuts. The individual FSAm-NPS Dietary Index (DI) is obtained as an energy-weighted mean of the FSAm-NPS scores of all food items usually consumed by a participant. Cox proportional hazards models adjusted for confounding factors, including personal history of cancer, cardiovascular diseases and diabetes were computed. Fine and Gray models were also tested to take into account competing events for cause-specific mortality analyses. A higher FSAm-NPS DI score, reflecting a lower nutritional quality of the diet, was associated with a higher mortality risk overall (HRQ5vs.Q1 = 1.06 [95%CI: 1.02–1.09], P-trend < 0.001) and by cancer (HRQ5vs.Q1 = 1.06 [1.01–1.11], P-trend = 0.003) and respiratory diseases (HRQ5vs.Q1 = 1.33 [1.16–1.52], P-trend < 0.001), with similar results in competing events analyses. Associations with cerebro-/cardiovascular diseases mortality were weaker (HRQ5vs.Q1 = 1.05 [0.98,1.11], P-trend = 0.04) and no longer statistically significant in competing events analyses. In this large multinational European cohort, the consumption of food products with a higher FSAm-NPS score (lower nutritional quality of the foods consumed) was associated with a higher mortality risk, supporting the relevance of the FSAm-NPS to grade the nutritional quality of food products for public health applications (e.g, Nutri-Score) aiming to guide the consumers towards healthier food choices.

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