Potential Existence of Heavy Metal Pollution and Pesticide in Honey-Based Products

Over the centuries, honey is known for its superior usage in culinary, and for its rich nutrition and therapeutic values which are scientifically proven in the medical field. The chemical composition of honey varies depending on its botanical sources and environment. Therefore, the nutrition content in honey is highly likely to be affected by contaminants, such as heavy metals and pesticides. To ensure the quality of honey, parameters such as the heavy metal content should be within the safe range of total standard mineral and trace elements as defined by the International Food Standard (Codex Alimentarius), and pesticides should not be present at all. The high concentration of heavy metal and pesticides not only deteriorates the quality and quantity of honey, but also causes harm to the bee colony itself. In the agriculture sector, the excessive usage of pesticides and fertilizer negatively impacts the overall honey production process. Bees, a pollinating agent, bring the polluted nectar back to their beehives, eventually contaminating the honey and depreciating its value. Hence, this article will comprehensively review the activities that contribute to heavy metal and pesticide contamination, the interactions of bees as a pollinating agent, the impact of the pollutant to the colonies, and subsequently to the honey production.

Dietary Glycaemic Index Labelling: A Global Perspective

The glycaemic index (GI) is a food metric that ranks the acute impact of available (digestible) carbohydrates on blood glucose. At present, few countries regulate the inclusion of GI on food labels even though the information may assist consumers to manage blood glucose levels. Australia and New Zealand regulate GI claims as nutrition content claims and also recognize the GI Foundation’s certified Low GI trademark as an endorsement. The GI Foundation of South Africa endorses foods with low, medium and high GI symbols. In Asia, Singapore’s Healthier Choice Symbol has specific provisions for low GI claims. Low GI claims are also permitted on food labels in India. In China, there are no national regulations specific to GI; however, voluntary claims are permitted. In the USA, GI claims are not specifically regulated but are permitted, as they are deemed to fall under general food-labelling provisions. In Canada and the European Union, GI claims are not legal under current food law. Inconsistences in food regulation around the world undermine consumer and health professional confidence and call for harmonization. Global provisions for GI claims/endorsements in food standard codes would be in the best interests of people with diabetes and those at risk.

IMPLEMENTATION AND IMPACT OF HALAL FOOD STANDARD: AN EMPIRICAL STUDY IN MALAYSIA

As a Malaysian Halal Food Standard, MS1500 is established to strengthen Malaysian role in the global halal market. This study aims to identify the factors affecting the implementation of MS1500, the positive impact of this implementation and the relationship between the implementation and its impact. Food and Beverages Industry in Malaysia which already got Halal Certificate and Halal Logo was chosen as scope of population. This study applied Covariance-Based Structural-Equation-Modelling (CB-SEM) method with 212 sample companies. The results showed that Perception-On-Implementation, Halal-Control-System-Activity and Owner-Management-Employee-Limitation are the factors affecting the Implementation of MS1500. It is also found four Positive Impact of Implementation of this MS: Trade & Free Movement, Innovation, Clean & Save Production-Process and Consumer & Corporate Image. Additionally, this study discovered that the better the implementation of MS 1500, the higher the positive impact that can be accomplished by the industry. It is also found that in Malaysia, finance and regulation were not the factors that cause the limitation on implementation of Halal Food Standard. Finding of this study can be used as an input for Malaysian government in planning any suitable programme to promote the implementation of this standard. Additionally, the extent of the positive impacts of this implementation for the industry is expected to be able to encourage all food industry in Malaysia to apply and fully implement this MS1500 in their daily operations.

Wholemount immunolabeling of mouse gut tissue v1

Wholemount Immunolabeling-Gut The application was developed for large pieces of mouse gut tissue. Animal care, breeding procedures, and experimental protocols were approved by the UTHSC animal care and use committee. Animals were housed in an AAALAC-approved facility with a 12-hour light cycle with food (standard chow) and water ad libitum. Male and female mice aged 3 to 9 months were used in the reported studies. All reporter mice, except where indicated, were generated by crossing either R26REYFP/EGFP mice or RCL-tdTomato mice with one of the Cre lines which express the reporter in a promoter-specific manner following Cre-mediated recombination. When applicable mice were purchased from the Jackson Laboratories, Bar Harbor, Maine. All genotyping was done using primers recommended by the Jackson Laboratories according to their protocols.

Food Quality Standards: Quality Issues and Challenges of Food Chain in Burkina Faso

Background: In Burkina Faso, the agricultural sector accounts for 35% of the gross domestic product (GDP) and employs 82% of the active population. The agri-food industries must apply the requirements of the management systems to improve their economic position and ensure sustainable development. The present study aimed to highlight the similarities and particularities of these repositories grouped according to the conformity procedures. Methods: Interviews were conducted with the state technical services and research and development support agencies of Burkina Faso in order to identify and make a comparative study of the available benchmarks. Results: We studied eight standards (ISO 9001, ISO 14001, ISO 45001, NBF 01-027: 2009, NBF 01-028: 2009, ISO 22000, BRC and IFS). These standards help improving competitiveness of the companies as well as developing the trade and food security. In addition to these standards, three private repositories were used for large distribution: Global Good Agriculture Practices, British Retail Consortium, and International Food Standard. These standards are responsible for the operations of agriculture and agribusiness in the face of numerous commercial, regulatory, health, economic, and societal requirements. They are mainly oriented towards the treatment of the main risks: cross-contamination, fatal accident, health damage, environmental pollution, unavailability of the production tool, loss of customer, etc. Conclusion: The conformity assessment of food products on the basis of specific benchmarks makes it possible to highlight the positive aspects of these products.

Review of Halal Food Standard PBD24: 2007 in Negara Brunei Darussalam towards Quality and Safety Food

The halal food industry has received a substantial increase in attention from local authorities in recent years, resulting in the creation of an organisation to oversee the sector, design and develop halal food standards to cater the growing demand of consumers, and ensure that halal food is produced in accordance with instructions in the Quran (‘Kulu Mimma fi al-Ard Halalan Thayyiban’). Based on this demand, Negara Brunei Darussalam, through the Religious Council, has developed a Halal food standard PBD24: 2007. This paper is an attempt to discuss, highlight and analyze the general guidelines, rules and policies of halal food production based on Halal food standard PBD24: 2007, and its contribution to global food quality and safety. It was found that Negara Brunei Darussalam owns a comprehensive standard and law to fulfil the need of local and international halal food industry. Keywords: Halal Food Standard, Negara Brunei Darussalam, Quality and Safety Food.

Approaches to the Management and Policing of Food Safety: The Food Standard Agency’s Regulating Our Future

This paper forms part of an ongoing project studying various approaches to the management of hazards and risk in the food industry with implications for other areas of risk management where cooperation and collaboration between organisations are of a potential benefit. In this paper we give particular focus to the Food Standard Agency’s proposed <i>Regulating Our Future</i> that requires closer cooperation and collaboration between the public enforcement authorities and the industry organisations that police food hygiene and food safety management. The forming of a Primary Authority between Cornwall Council and Safe and Local Supplier Approval (SALSA) emerged as a potential means of contributing to this by improving trust between all parties involved, sharing of information, assessing risk, reducing inspection times and frequency of inspections from Primary Authority. Attention is given to the current relationship between the various organisations involved from the perspectives and viewpoints of Local Authority Enforcement Officers from Preston City Council, Cornwall Council and SALSA and other experienced food safety professionals. The research is qualitative and grounded, including a review of the extant literature and interviews with food safety and food standards professionals from the private and public enforcement sectors.

IMPLEMENTATION OF PEKASAM NEW INNOVATIVE PRODUCT TECHNOLOGY IN PENUKAL ABAB DISTRICT LEMATANG ILIR DISTRICT

Fish is one of the sources of animal protein that many people consume because it is relatively easy to obtain and the price is affordable. Because of the many fish there are, so we need a way to preserve them. One way that has been done is by developing fish processed products. The purpose of developing processed fish products is to process river / freshwater fish into long-lasting processed products, and to find out the types of good packaging for the shelf life of processed fish products. Sampling was carried out in Air Itam Village, PALI Regency, on the SMEs that make stir-fry and non-stir-fry pekasam. The method used is a laboratory test method to determine microbiological tests (Total Plate Figures), and determination of pH. From the test results it can be seen that stir-fried pekasam is not suitable for direct consumption with a shelf life of more than 5 days if stored at room temperature when viewed from the number of bacteria and fungi that have passed the standard food standard, but if it is reprocessed before consumption (sauteed) it may still be feasible because some bacteria and fungi that can't stand the heat will die. Saute Pekasam is not suitable for consumption with a shelf life of more than 5 days if stored at room temperature (because the sample is tested after 5 days of manufacture, the sample is not tested on Day 0 to Day 5, which may still be fit for consumption before day 5 ). In order to produce processed fish products in the form of durable pekasam, the process of making pekasam can be done hygienically so that it can inhibit the growth of bacteria and fungi.

Microbiological Analysis, Cyanide and Moisture Content of Different Garri Samples

Three garri samples from three differents markets in Afikpo North L.G.A of Ebonyi State were collected and the microbial, moisture content and cyanide content of the samples (A, B, C) were assayed to ascertain their quality and safety. The Microbial analysis, the total plate counts were 7.9 x 105 cfu/g, 2.6 x 105 cfu/g, and 1.6 x105 cfu/g in samples A, B and C respectively. On the other hand the fungal counts were 1.6 x105 cfu/g, 0.8 x105 cfu/g and 0.2 x 105 cfu/g in samples A, B and C respectively. Staphylococcus spp was isolated from all the garri samples while streptococcus spp was isolated in samples A and B. However Escherichia coli was isolated only in sample A. The fungi isolated were Aspergillus spp in samples A and B while Penicillium spp was isolated in all samples A, B and C. Cyanide content of the samples were also determined. The values were 0.688 mg/kg, 0.750 mg/kg and 0.630 mg/kg in samples A, B, and C respectively. The moisture content determination of the garria the values of 16%, 14% and 13% in samples A, B, and C respectively. Thus, the microbial counts of the garri samples were within safe limits of the international food standard (<105 cfu/g). The cyanide contents were also within safe limits of the international standard (<IHCH/100 g). Moreover, the absence of food borne pathogens of microbiological safe.