Search results for "food safety"
showing 10 items of 208 documents
Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents.
2021
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to …
Verso un diritto penale geneticamente modificato? A proposito di un recente progetto di riforma dei reati agroalimentari
2016
The article analyses, first of all, – also in a comparative key – the most significant problematic aspects emerging from the resort, very frequent in the food sector, to typification techniques based on references to European legislation. Lexical hybridisms and precautionary needs of the European model of food security risk to affect the classical categories of criminal law, not only at the level of relevant concepts, but also at that of fundamental principles. After an overall look to the contents of the reform Project of agro-food crimes elaborated by the Caselli Commission in 2015, the study focuses particularly on the way the Project suggests to rewrite the cornerstone offence establish…
A 21st century technique for food control: electronic noses.
2008
This work examines the main features of modern electronic noses (e-noses) and their most important applications in food control in this new century. The three components of an electronic nose (sample handling system, detection system, and data processing system) are described. Special attention is devoted to the promising mass spectrometry based e-noses, due to their advantages over the more classical gas sensors. Applications described include process monitoring, shelf-life investigation, freshness evaluation, authenticity assessment, as well as other general aspects of the utilization of electronic noses in food control. Finally, some interesting remarks concerning the strengths and weakn…
IMPACT OF THE "COMUNICAT" METHODOLOGY ON THE IMPROVEMENT OF THE "EFFECTIVE ORAL COMMUNICATION" STUDENT OUTCOME OF THE STUDENTS OF THE MASTER IN FOOD …
2019
[EN] During academic course 2017-2018 the Comunica't methodology was created to help students to self-learn all the skills needed to master the areas of domain of the general student outcome effective oral communication. After two academic years of implementation, the goal of this work is to analyse the degree of contribution of this methodology to development of the "Effective Oral Communication students outcome of students that followed the methodology during the subject Audits of Food Safety and Quality Systems, belonging to the Master in Food Safety and Quality Management. To this end, at the beginning of the subject, students were asked to present a topic related to the subject and eva…
The Traceability Study in the Process of Manufacturing the Cheese With Romano Hard Paste
2014
Abstract A constant concern of the scientific research in the field of food safety is the identification of methods, to determine in an objective way, the quality of the food, available on the market. The paper analyzes the traceability concept, the importance of traceability implementation of a traceability system, in an organization within the food chain.
Comparison of three solid-phase extraction processes in quantification of ciprofloxacin and enrofloxacin in pork meat
2012
Due to strong implications for food safety, control of fluoroquinolones residues in swine meat should be undertaken to verify compliance of the contamination levels with the maximum residue limits recently updated by Commission Regulation (EU) No. 37/2010 of 22 December 2009. Solid-phase extraction is widely used in antibiotic analysis in food of animal origin. In this study, the results of a comparative study using different types of solid-phase extraction columns, HLB, MCX, and MAX, for ciprofloxacin and enrofloxacin analysis, in pork meat, are presented. In addition, diverse sample treatments for defatting, precipitate proteins, eliminate cations, and increase the ionic strength, were us…
Risk-benefit in food safety and nutrition - outcome of the 2019 Parma Summer School
2021
Risk-benefit assessment is the comparison of the risk of a situation to its related benefits, i.e. a comparison of scenarios estimating the overall health impact. The risk–benefit analysis paradigm mirrors the classical risk analysis one: risk–benefit assessment goes hand-in-hand with risk–benefit management and risk–benefit communication. The various health effects associated with food consumption, together with the increasing demand for advice on healthy and safe diets, have led to the development of different research disciplines in food safety and nutrition. In this sense, there is a clear need for a holistic approach, including and comparing all of the relevant health risks and benefit…
Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics.
2016
International audience; Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacteria is a critical step already studied in starter culture but not for different kinetics and not for pathogens. In the present study, the influence of rehydration kinetics was investigated for three foodborne pathogens involved in neonatal diseases caused by the consumption of rehydrated milk powder: Salmonella enterica subsp. enterica serovar Typhimurium, Salmonella enteri…
Safety Evaluation of Food contact paper and board using Chemical Tests and in vitro Bioassays-The role of known and unknown substances
2010
International audience; In vitro toxicological tests has have been proposed as an approach to complement the chemical safety assessment of food contact materials, particularly those with a complex or unknown chemical composition such as paper and board. An EU 5th framework program project “BIOSAFEPAPER – Application of bioassays for safety assessment of paper and board for food contact” specially focused on the application of biotests to paper and board. The project included both chemical characterization and toxicological testing of a representative number of paper and board extracts prepared according to the proposed end use (wet, fatty and dry food contact). Among the concerns addressed …
Effect of introduction of HACCP on the microbiological quality of some restaurant meals
2002
The microbial quality of Spanish potato omelette and pork loin before and after implementation of the HACCP system in University restaurants was used as indicator of food safety in this work. The prevalence of aerobic plate counts and incidences of Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Clostridium perfringens were analysed. Results of implementation of the HACCP system show a lower incidence of studied microorganisms. On the other hand, a documented training in personal hygiene, good manufacturing practices (GMPs), cleaning and sanitation procedures and personal safety in addition to the rearrangement in the infrastructure of t…