scholarly journals Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

2021 ◽  
Vol 1 (2) ◽  
pp. 97-108
Author(s):  
Chaoming Huang ◽  
Shisheng Jiang ◽  
Yantianyu Yang ◽  
Shuhan Gao ◽  
Zihan Lin ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Food Safety ◽  
Human Life ◽  
Reproductive Toxicity ◽  
Detection Methods ◽  
Mitigation Measures ◽  
Baked Goods ◽  
Chemical Pollutant ◽  
Quality Of Food

Food safety is related to all aspects of human life, and the quality of food has a profound impact on people's lives and health. Acrylamide is a chemical pollutant produced by the Maillard reaction in baked goods such as potato chips, bread, and cookies. Studies have shown that acrylamide has neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and hepatosplenic toxicity in humans. However, the carcinogenicity of acrylamide in humans is still controversial, and it is unclear whether there is a significant correlation between human exposure to acrylamide and cancer incidence. This review aims to explore the latest research on the human health hazards of acrylamide and prevent or reduce the hazards of acrylamide to humans by detection methods, risk assessment, and mitigation measures to ensure people's food safety.

scholarly journals Safety of Food and Food Warehouse Using VIBHISHAN

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Rijwan Khan ◽  
Nipun Tyagi ◽  
Nikita Chauhan
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Human Life ◽  
Human Beings ◽  
Prime Factors ◽  
Quality Of Food ◽  
Selection For ◽  
Taking Care

Food is one of the integral parts of human life making the quality of food one of the prime factors in its selection for consumption. In order to maintain the food quality, it must be taken care of from the very first step where its quality may be affected, that is, warehouses. Food safety and safety of its warehouses is one of the major concerns, because many people lose their lives due to poor food quality. A robot that can ensure the safety of both food and warehouse can be one of the possible solutions, because taking care of huge warehouses is a tedious task and sometimes food present inside the warehouse gets unnoticed and thus get contaminated. Also safety of warehouses from intruders can be done by a robot, in any condition where it is difficult for human beings. This robot would be cheap and efficient and also make sure of safety, keeping the food intact and ensuring its fine quality.

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 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.

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.

scholarly journals Sous Vide Cooked Technology and food safety control of chicken

2020 ◽  
Vol 185 ◽  
pp. 04022
Author(s):  
Hui Ding
Keyword(s):  
Food Safety ◽  
Continuous Improvement ◽  
Rapid Development ◽  
Healthy Diet ◽  
Food Science ◽  
Safety Control ◽  
Quality Of Food ◽  
Sous Vide

With the rapid development of food science and cooking technology, people's demand for the quality of food is gradually increasing. A delicious, safe and healthy diet has become a new goal for people. The emergence and the continuous improvement of Sous Vide Cooked Technology technology helps in catering these needs, which has been attarting the attention from more and more consumers. Chicken is rich in nutrition, high in protein and low in fat. Sous Vide Cooked Technology used in chicken cooking preserves chicken’s original flavor and color, which also maximumly keeps the nutrients of chicken. .

scholarly journals Bacteriocins: Production, different strategies of purification and applications

2019 ◽  
Vol 10 (3) ◽  
pp. 1808-1817 ◽  
Author(s):  
Vishakha Sharma ◽  
Rahul C Ranveer ◽  
Neelam Jain ◽  
Gajender Kumar Aseri
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Food Preservation ◽  
Safety Parameters ◽  
Pharmaceutical Industries ◽  
Quality Of Food ◽  
Antibacterial And Antifungal ◽  
Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

scholarly journals Research on food safety supervision

2020 ◽  
Vol 185 ◽  
pp. 04066
Author(s):  
Zhenyu Lei
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Safety Management ◽  
Food Additives ◽  
The Sun ◽  
First Line ◽  
Production Run ◽  
Quality Of Food ◽  
Rights And Interests

The quantity and quality of food additives directly affect the safety of food. Only by more scientific and accurate regulation of the use of food additives, can we eliminate a series of problems of food safety caused by the abuse of unreasonable and harmful food additives. As the first line of defense for food safety, the hygienic index of food production must be firmly controlled Good, can provide a solid guarantee for food safety management; the traceability performance of food production and circulation can better make food production run in the sun, and ensure that every link can be supervised and traceable from planting, production and processing, to consumers; strengthen the legislative supervision of food production, circulation and other links, so that food safety supervision has laws to abide by, laws to be prosecuted, and indeed guarantee Rights and interests of consumers

ANALYSIS OF THE PROBLEMS OF STANDARDIZATION AND UPDATING OF TECHNICAL REGULATIONS IN THE FIELD OF CREATION, PRODUCTION AND USE OF FOOD ADDITIVES

2018 ◽  
Author(s):  
В.В. ПОСКОНИН ◽  
М.В. МАРЬЯНОВА
Keyword(s):  
Food Safety ◽  
Food Additives ◽  
Food Products ◽  
Regulatory Framework ◽  
Regulatory Documents ◽  
Quality Of Food ◽  
Technical Regulations

Приведен анализ проблем стандартизации в области создания, производства и применения пищевых добавок. Установлены несоответствия в нормативных документах, создающие условия для снижения безопасности продуктов питания. Даны рекомендации по решению выявленных несоответствий, среди которых первоочередным является совершенствование нормативной базы обеспечения безопасности и качества пищевой продукции. The analysis of problems of standardization in the field of creation, production and application of food additives is given. Inconsistencies in regulatory documents that create conditions for reducing food safety have been established. The recommendations for the solution of identified inconsistencies are given. Among them the priority is to improve the regulatory framework for safety and quality of food products.

scholarly journals Analysis on Key Ideas of Research Progress in Biotechnology Crop Food Detection Technology

2020 ◽  
Vol 145 ◽  
pp. 01007
Author(s):  
Dong Tianfei
Keyword(s):  
Food Safety ◽  
Research Progress ◽  
Safety Testing ◽  
Safety Issues ◽  
Food Testing ◽  
Detection Technology ◽  
Food Detection ◽  
Testing Technology ◽  
Quality Of Food

Food not only provides nutrition to people, maintains vitality, but also it is related to people’s health. In view of the fact that current food safety issues are still common, it is very important to do a good job in food safety testing. Biotech crop food is a product that can be directly consumed. In order to improve people’s trust in such products, scientific biotechnology testing methods can improve the efficiency and quality of food testing and ensure people eat food safely. This paper will analyze the basic types of food testing technology, and then introduce the application of several key detection technologies in biotech crop food testing, and discuss the shortcomings in current food testing, and do a brief overview of future development on the biotech crop food testing technology.

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