Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by China’s National Food Safety Standards. However, only one fermented cabbage sample had a very low level of ethyl carbamate (<10 μg/kg). Otherwise, higher biogenic amines were found in the samples of fermented cabbage, fermented bamboo, and fermented mustard. Additionally, the concentration of biogenic amines in some samples exceeded the recommended limit. On the contrary, biogenic amines in fermented radish samples were relatively low. Therefore, the concentration of nitrite and biogenic amine should be closely monitored and controlled during the vegetable fermentation processes, especially for the fermentation processes of bamboo, cabbage, and mustard.

DEFINITION OF INDEXES OF SAFETY OF THE FRESH VEGETABLES GROWING IN THE NOVOSIBIRSK REGION

В обороте могут находиться овощи, соответствующие требованиям нормативной документации по химической, радиационной и микробиологической безопасности. Овощи отличаются способностью к накоплению чужеродных, потенциально опасных соединений антропогенного и природного происхождения из-за широкого использования пестицидов, удобрений и т. д. Цель исследования – определить безопасность свежих овощей – кабачков, тыквы, брюквы, свеклы и ревеня, произрастающих в Новосибирском районе Новосибирской области. При выполнении исследований использовали общепринятые методы испытаний. В результате проведенных исследоваий установлено, что в овощах содержание токсичных элементов не превышает регламентируемых ТР ТС 021/2011 «О безопасности пищевой продукции» нормативов: кадмия в кабачках, тыкве, свекле, брюкве и ревене (черешках) соответственно 0,0039, 0,013, 0,011, менее 0,005 мг/кг; свинца – 0,021, 0,016, 0,015, 0,0044, 0,021 мг/кг; мышьяка – менее 0,02 мг/кг (в черешках ревеня – менее 0,04 мг/кг), ртути – менее 0,002 мг/кг. В исследованных овощах пестициды (гексахлорциклогексан (б-, в-, г-изомеры) и ДДТ и его метаболиты) не обнаружены при пределе обнаружения 0,007 мг/кг. Нитраты в черешках ревеня не обнаружены, в свекле их количество составляет 863 мг/кг, что не превышает нормируемых (не более 1400 мг/кг). Содержание цезия-137 в корнеплодах, тыквенных и десертных овощах не превышает регламентируемых нормативной документацией значений и составляет менее 6,7 Бк/кг. В исследованных овощах патогенные микроорганизмы, в том числе сальмонеллы, не обнаружены в 25 г. Свекла, брюква, кабачки, тыква и ревень местного произрастания могут находиться в обороте без каких-либо ограничений при соблюдении условий хранений и рекомендаций по использованию (потреблению), установленных производителем. In circulation can is vegetables, appropriate regulatory requirements on chemical, radiation and microbiological safety. Vegetables differ in ability to accumulate foreign, potentially harmful compounds of anthropogenic and natural origin due to the wide use of pesticides, fertilizers, etc. the purpose of the study is to determine the safety of fresh vegetables (zucchini, pumpkins, rutabagas, beets and rhubarb), grown in the Novosibirsk district of the Novosibirsk region. When performing the research, the commonly used test methods were used. As a result it was ascertained, that in vegetables the maintenance of toxic elements does not exceed regulation TR TS 021/2011 «On food safety» standards: cadmium in zucchini, pumpkin, beets, turnips and rhubarb (petioles), respectively 0,0039, 0,013, 0,011, less than 0,005 mg/kg; lead – 0,021, 0,016, 0,015, 0,0044, 0,021 mg/kg; arsenic – less than 0,02 mg/kg (in the petioles of rhubarb – less than 0,04 mg/kg), mercury – less than 0,002 mg/kg In the studied vegetables pesticides (hexachlorocyclohexane (б-, в-, г-isomers) and DDT and its metabolites) not detected at detection limit 0,007 mg/kg. Nitrates in the stalks of rhubarb are not detected in the roots, their number is 863 mg/kg, not to exceed regulated (not more than 1400 mg/kg). The content of cesium-137 in the roots, pumpkin and sweet vegetables does not exceed the regulated standard documentation values, and is less of 6,7 Bq/kg in the studied vegetables with pathogenic microorganisms, including Salmonella not detected in 25 g. Beets, turnips, zucchini, pumpkin and rhubarb local growth may be in circulation without any restrictions at observance of storage conditions and recommendations for use (consumption) established by the manufacturer.

Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak

Rendang is a Minangkabau typical food made from meat cooked with coconut milk and additional spices for 4-6 hours using a wood stove and a semi-closed place, where the rendang is made potentially contaminated with contamination during production. This study aims to evaluate the application of the basic requirements of food safety standards, namely GMP and SSOP during the production process at the rendang producer, Istana Rendang Jambak. Data were taken based on observations and interviews of workers and owners. The assessment of conformity with the application of GMP in rendang producers, Istana Rendang Jambak, obtained a score of 34.17%-85.00%, with a deviation value of 213 from the overall value of 468. The assessment of conformity with the application of SSOP obtained a value of 0.00%-68.75%, with a deviation value of 79 from the overall value of 120. Rendang Palace Jambak is sufficient to meet the principles of GMP, but does not meet FDA requirements regarding SSOP.

Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, was analyzed. A semistructured questionnaire was applied using the Qualtrics© consumer panel. Data was collected from 799 and 481 consumers before and during the COVID-19 lockdown in Catalonia (Spain), respectively. The multinomial logit (MNL) model was used to analyze the determinant factors affecting consumers’ WTC insect-based products and the impact of COVID-19 on such heterogeneity. Results showed that the outbreak of COVID-19 caused a significant decrease in the WTC. Findings also revealed that consumers who contracted the COVID-19, strictly followed the regulations during the confinement, and are well informed about symptoms were more likely to reject the consumption of the insect-based products. Both before and during the lockdown, results showed that young and employed consumers, with low-income level, who give importance to the environmental attribute in food are prone to consume insect-based food products. The COVID-19 outbreak had a homogenizing impact on consumers’ WTC with respect to the gender variable. Consumers’ affirmation towards strict food safety standards of the insect-based products should be remarked.

European private food safety standards in global agri-food supply chains: a systematic review

Private food safety standards have become an important governance mechanism in contemporary food supply chains. While much has been written about private standards from the perspectives of different academic fields, there has never been a dedicated literature review to examine their interaction with global food supply chains. In this systematic review, 45 peer reviewed articles on private food standards, selected through extensive searches in four academic databases are critically appraised. Our analysis reveals that the most studied European private food safety standards are owned by retail conglomerates and therefore place the retail sector in a position of influence in the supply chain. These standards influence supply chain structures, market access, and the efficiency of food safety management systems. They also challenge the traditional relationship shared by actors in the supply chain with public authorities and the World Trade Organization. In the recent years, their scope has expanded to include topical issues such as environmental sustainability, worker safety, and animal welfare. Overall, the review suggests that European private food safety standards alter the operations of modern agri-food supply chains to accommodate consumer wishes while allowing the retail sector to exert its influence without taking on additional legal and economic liability.

Impacts of Sea Food Safety Standards and Common Language on Pakistan’s Sea Food Exports to European Union

The study intends to see how food safety regulations introduced by the European Union affect Pakistani seafood exports to the EU. For the analysis time trend data of related variables has been taken into account from 1999-2017. The Gravity Model results indicate that imposition of food safety regulation deteriorates trade and sharing of common language (English) has a positive yet significant impact on seafood exports of Pakistan. The study provides imperative insights for policy makers to devise appropriate policies regarding enhancement of export potential of Pakistan.

Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi

Due to the COVID-19 pandemic, restaurants worldwide, including China, have been forced to protect public health by following food safety standards and adapting to the necessary social distancing practices. Accordingly, restaurant diners who are concerned about food safety and unsure of whether it is truly safe to dine out, put more importance on the entire stages of service consumption. Restaurants must make their best efforts to minimize service failures in their service provision process and outcomes. Given that customers from different cultures are reported to evaluate service quality differently, this study was designed to investigate what actions Chinese customers who encounter service failures would take under the influence of Guanxi. Guanxi represents Chinese attitudes towards long-term individual and business relationships and ultimately involves moral obligations and mutual favors. Analyzing our structural equation model using 439 responses obtained from Chinese diners, this study determined that Chinese consumers would react differently in the service process failures and outcome failures in terms of negative word-of-mouth, direct complaints, switching intention, and revisit intention. More importantly, this study confirmed the significant moderating effects of Guanxi within the proposed relationships. Based on the study’s findings, useful implications are provided for academics and practitioners regarding sustained restaurant businesses.