Search results for "FOOD SAFETY"
showing 10 items of 208 documents
Legacy and Emerging Contaminants in Demersal Fish Species from Southern Norway and Implications for Food Safety
2020
The present study aimed at measuring the levels of legacy and emerging contaminants in fillet samples from four demersal fish caught in two fishing sites from Southern Norway, in order to assess possible implications for food safety. Levels of organochlorine compounds (OCs), organophosphate pesticides (OPs), polychlorinated biphenyls (PCBs), polybromodiphenyl ethers (PBDE), per- and polyfluoroalkyl substances (PFASs), and polycyclic aromatic hydrocarbons (PAHs) were measured in fillet from Atlantic cod (Gadus morhua), European plaice (Pleuronectes platessa), lemon sole (Microstomus kitt), and European flounder (Platichthys flesus) specimens. A negligible contamination by all the investigate…
Microbiological characterization of the biofilms of wooden shelves used for ripening of traditional raw milk cheeses produced in Sicily (South Italy).
The production of artisanal Sicilian cheeses is generally carried out with wooden equipment. For centuries, wood has been the main material used in cheese making due to its availability, low cost and resistance over time. Among dairy wooden equipment, the wooden vat used for milk curdling plays a role of paramount importance to inoculate the bulk milk with desired lactic acid bacteria (LAB) responsible for the acidification of the curd. In the last few years, the biofilms associated to these containers have been object of study of different research groups, mainly Italian and French, but so far, very little is known about the microbiological characteristics of the wooden shelves used for ch…
Networking on advanced alternative models and analytical tools for risk assessment studies. Workshop - RiskTox
2022
Comunicacions científiques d'experts en seguretat alimentària: estratègies de mitigació, toxicitat de mescles. Scientific communications from food safety experts: mitigation strategies, toxicity of chemical mixtures and biomonitoring.
Parte IV Capitolo IV Impresa agricola e sistema agro alimentare
2023
This chapter deals with the regulation of the responsibility of the agricultural entrepreneur with regard to his multiple functions
Food-Based Dietary Guidelines around the World: A Comparative Analysis to Update AESAN Scientific Committee Dietary Recommendations
2021
Food-Based Dietary Guidelines (FBDG) include dietary recommendations based on food groups according to the general and accepted nutrition principles and current scientific evidence. Adoption of FBDG contributes to the prevention of malnutrition in all its forms, promotes human health, and reduces environmental impact. The present review aims to perform an international comparative analysis of the FBDG adopted in different countries from three different continents (America, Asia, and Europe), with particular reference to the Spanish Food Safety and Nutrition Agency (AESAN, Agencia Española de Seguridad Alimentaria y Nutrición) Scientific Committee dietary recommendations. A total of twelve c…
TiO2 in the food industry and cosmetics
2021
Abstract The white pigment titanium dioxide is widely used in foodstuff and cosmetics mainly because it provides whitening effect, it acts as a physical filter in sunscreen products, and due to its photocatalytic properties. As food additive, it is labeled as E171 (Europe) and INS171 (United States), and its use was approved in 1966 by the US Food and Drug Administration and in 1969 by the European Union. According to a request of the European Commission, a scientific reevaluation of the safety of TiO2 when used as food additive was recently elaborated by European Food Safety Authority ANS panel. The TiO2 photocatalytic inactivation power is widely studied in order to nonthermally decontami…
The potential of HPP for minimizing pesticides and toxins in food products
2020
Abstract High-pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. The contamination of produced food in various conditions along the production chain always is the point of concern. In this context, food safety is among the main health concerns worldwide on the occurrence of food contaminants such as heavy metals, h…
A survey to evaluate knowledge, attitudes, and practices associated with the risk of foodborne infection in a sample of Sicilian general population
2022
<abstract> <p>Although foodborne infections contracted at home are frequent diseases worldwide, there is a general lack of information. Main purpose of this cross-sectional study was to evaluate knowledge, attitudes, and practices (KAP) of a sample of the general Sicilian population about the risk of contracting foodborne diseases. It was carried out through a web-based questionnaire to a Sicilian population sample. The questionnaire collected socio-demographic data, health issues, KAP and self-reported diseases. Scores were calculated for summarizing the results. A total of 373 subjects participated into the study. Overall, 65.15% of the participants were females, 48.26% of all…
Improvement of the technological process of carbonated spring water by implementing the quality and food safety management standards
2019
Bottled spring water must be health providing, clean, without microorganisms, parasites or substances. The design, manufacturing and management of processes, related to spring water bottling involves controlling the safety issues that may arise in the production processes. These aspects are not sufficient to prevent hazards and they must be related to the implementation of a quality and food safety systems. The aim of the paper is to improve the technological process of carbonated spring water in Monopolis S.A Company, by implementing the quality and food safety management standards. The methodology is based on the implementation requirements of the HACCP principles, included in ISO 22000 s…
Scientific Opinion on an application by Syngenta (EFSA-GMO-DE-2009-66) for placing on the market of herbicide tolerant and insect resistant maize Bt1…
2015
Question number: EFSA-Q-2009-00444 on request from Competent Authority of Germany; The EFSA GMO Panel previously assessed the four single events combined to produce a four-event stack maize Bt11 × MIR162 × MIR604 × GA21 and did not identify safety concerns. In this opinion, the EFSA GMO Panel assesses the four-event stack maize and all its subcombinations independently of their origin. No new data on the single events, leading to modification of the original conclusions on their safety, were identified. The molecular, agronomic, phenotypic and compositional data on the four-event stack maize did not give rise to safety concerns and there is no reason to expect interactions between the singl…