Search results for "Food contact"
showing 10 items of 15 documents
Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety
2018
Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Food-grade polymers can be tailor designed to improve food safety, either as novel food-packaging materials imparting active antimicrobial properties, applied in food contact surfaces to avoid cross-contamination, or as edible coatings to increase fresh produce's shelf life. The incorporation of antimicrobial agents into food-grade polymers can be used to control the food microbiota and even target specific foodborne pathogens to improve microbiological food safety and to e…
Fostering the antiviral activity of green tea extract for sanitizing purposes through controlled storage conditions
2018
Food-contact surfaces is considered an important vehicle for the indirect transmission of foodborne viral diseases with enteric viruses, especially human norovirus (HuNoV) and hepatitis A virus (HAV). The aim of the present study was to evaluate the antiviral activity of green tea extract (GTE) at room temperature as a function of pH and storage time and to relate it with changes in composition as a consequence of degradation and epimerization reactions in the storage conditions. The obtained results revealed that freshly prepared GTE was very effective in inactivating murine norovirus (MNV) and HAV at neutral and alkaline pH but was ineffective at pH 5.5. Additionally, storage of the solut…
Use of reliable bioassays to detect potential hazard of food contact materials extracts to ensure quality, safety and innovation of paperboards
2015
International audience; Food contact materials (FCM) represent a major economic issue and also an important field of innovation for packaging industries. Food packaging production must currently meet manufacturing good practices, safety for human health and thus be in compliance with the article 3 of the European Regulation 1935/2004: “Material and articles in contact with food do not transfer substances in amounts which could endanger human health…”.
Target analysis of primary aromatic amines combined with a comprehensive screening of migrating substances in kitchen utensils by liquid chromatograp…
2015
An analytical strategy including both the quantitative target analysis of 8 regulated primary aromatic amines (PAAs), as well as a comprehensive post-run target screening of 77 migrating substances, was developed for nylon utensils, using liquid chromatography-orbitrap-high resolution mass spectrometry (LC-HRMS) operating in full scan mode. The accurate mass data were acquired with a resolving power of 50,000 FWHM (scan speed, 2 Hz), and by alternating two acquisition events, ESI+ with and without fragmentation. The target method was validated after statistical optimization of the main ionization and fragmentation parameters. The quantitative method presented appropriate performance to be u…
Liquid chromatography‐Orbitrap Tribrid high‐resolution mass spectrometry using data dependent‐tandem mass spectrometry with triple stage fragmentatio…
2021
A new, fast, and automatic approach has been applied for the tentative identification of unknown substances released by food contact epoxy resin after performing a migration test with food simulant. This approach combines intelligent data acquisition with AcquireX linked to liquid chromatography-Orbitrap Tribrid high-resolution mass spectrometry using data dependent-tandem mass spectrometry with triple stage fragmentation coupled to Compound Discoverer™ software for automated data processing and compound identification. The identification of the observed features was performed using a set of identification criteria, including exact mass, isotope pattern, tandem mass spectrometry spectra mat…
Recent European Food Safety Authority toxicological evaluations of major phthalates used in food contact materials
2009
During the 1980s and 1990s, and at the EU level, the Scientific Committee for Food evaluated a number of phthalates that were being used, or were requested for use, as additives in plastics. At this time, peroxisome proliferation was considered as the pivotal effect on which toxicological evaluation of these chemicals was based. At the end of 1990s, a general consensus has been agreed that rodents are highly sensitive to the phenomenon of peroxisome proliferation and that this particular effect should not be used for human risk assessment. Consequently in 2004, it was requested from the newly created European Food Safety Authority to perform a new evaluation of the mainly used phthalates on…
An overview of nanoparticles role in the improvement of barrier properties of bioplastics for food packaging applications
2017
Abstract Plastics are the most demanding materials for the food packaging industry due to economical and practical reasons such as their low cost, lightness, easy to handle in integrated production lines, and their higher resistance than other materials. Besides containment and information, the packaging should protect foodstuffs from not only contamination but also the loss of food quality. Despite the many advantages, their inherent permeability is perhaps the foremost drawback that could lead to the loss of some food components and, also, to the transference of gases or moisture from the surrounding to the food. Thus, the barrier properties and the wettability are of fundamental importan…
Nanomaterials in Food, Which Way Forward?
2012
Abstract Nanotechnology has emerged as one of the most innovative technologies occurred in decades and has the potential to improve food quality and safety. At present, there are also a few studies demonstrating that nanomaterials (NMs) are not inherently benign. This chapter highlights some current applications of NMs in food, food additives and food contact materials and reviews analytical approaches suitable to address food safety-related issues of nanotechnology. As starting point, discussion on the current regulatory situation of nanotechnology in relation to food is addressed, followed by a detailed description of sample preparation aspects, separation methods (e.g. field-flow fractio…
Exploiting redox activity of MIL-100(Fe) carrier enables carvacrol prolonged antimicrobial activity
2021
The design of efficient food contact materials that maintain optimal levels of food safety is of paramount relevance to reduce the increasing foodborne illnesses. In this work, we develop a smart composite MOF-based material that fosters a unique prolonged antibacterial activity. The composite is obtained by entrapping a natural preserving food molecule, carvacrol, into the mesoporous MIL-100(Fe) material following a direct and biocompatible impregnation method and obtaining particularly high payloads. By exploiting the intrinsic redox nature of MIL-100(Fe) material it is possible to achieve a prolonged activity against E. coli bacteria due to a triggered two-step carvacrol release of films…
Sanitizing food contact surfaces by the use of essential oils
2018
Chemical sanitizers continue to be widely used by the food industry to disinfect food contact surfaces. However, as some chemical disinfectants have been reported to produce unhealthy by-products, alternative and natural compounds need to be investigated. To this end, nine essential oils (EOs) were screened to develop a natural sanitizing solution (SAN) for disinfecting food contact surfaces. Once extracted, their antimicrobial activity and chemical composition were determined. An exploratory multivariate approach was used to investigate the relationships between the chemical and microbiological data sets. Among the tested EOs, Thymbra capitata EO, containing up to 93.31% oxygenated monoter…