Search results for "SAF"
showing 10 items of 2183 documents
Natural antioxidants to reduce the oxidation process of meat and meat products
2019
Incidence of persistent contaminants through blue mussels biomonitoring from Flekkefjord fjord and their relevance to food safety
2020
Dredging activities can lead to the re-suspension of contaminated sediments, resulting in a potential hazard for the whole ecosystem and also for human health. Six-month active biomonitoring was performed in order to monitor the trends of different classes of both legacy (organochlorine – OCPs – and organophosphate (OPs) compounds and polychlorinated biphenyls – PCBs) and emerging (polybromodiphenyl ethers – PBDE – and per- and polyfluoroalkyl substances – PFASs) organohalogen compounds, as well as polycyclic aromatic hydrocarbons (PAHs), in blue mussel (Mytilus edulis spp.) specimens transplanted at different depths in the Flekkefjord fjord. Such biomonitoring was performed to evaluate the…
Microbial Ecology of Retail Ready-to-Eat Escarole and Red Chicory Sold in Palermo City, Italy
2019
Background: Ready-To-Eat (RTE) foods include any edible food that is commonly consumed raw. This study aimed at evaluation of microbial ecology of retail RTE escarole and red chicory sold in Palermo city, Italy. Methods: A total of 32 mono-varietal RTE samples, including escarole (n=16) and red chicory (n=16) samples were obtained from Palermo, Italy. Both RTE vegetables at expiry date were analyzed to quantify spoilage bacteria, pathogenic bacteria, and yeast. All different colonies were isolated and identified on the basis of phenotypic characteristics and genetic polymorphisms by random amplification of polymorphic DNA-Polymerase Chain Reaction (PCR) and further genotype by sequencing th…
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…
Food Allergy Knowledge, Attitudes and Practices: A Pilot Study of the General Public and Food Handlers
2016
Objective: We have assessed the factors that might improve the free food allergen at the restaurants. In addition, we have compared food handlers knowledge with the general public knowledge about food allergens. Design: Cross-sectional, via questionnaires. Participants: A total of 182 participants (80 food handlers and 102 of general public). Main Outcome Measures: Dependent variables: Food allergy knowledge, attitudes and practices. Analysis: The analysis of variance (ANOVA) and independent t-test. Questionnaires were hand coded and data was analyzed using Statistical Package for Social Sciences (SPSS) version 19.0. Results: The survey showed that food handlers and general public had some …
Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities
2010
The aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily, Italy. Association with some demographic and work-related variables was also investigated. This survey provides information and outlines many complex questions concerning the basics of food hygiene. Education level, length of service in the employment and attending courses on food hygiene influenced the knowledge, attitudes and practices of food service staff. This study has evidenced the need for continuous training among food service staff regarding food safety in LTCF and nursing homes.
Towards a more sustainable food Supply chain: opening up invisible waste in food service
2016
Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible”…
Green technologies for food processing: Principal considerations
2019
Abstract The environmental impact of the food industry is of increasing concern for our society. Reductions in the amounts of harmful substances produced and in energy consumption, and increases in by-product recycling, are all requirements that the industry must now meet. However, “green technology” concepts are currently driving the development of new techniques in this field. Emerging green technologies are capable of superseding conventional thermal treatment, which negatively affects the physical, nutritional, and bioactive properties of food, and are also more environmentally friendly. Novel green techniques include ionizing and ultraviolet radiation, ohmic heating, high-power ultraso…