Meet Food Safety Requirements Research Articles

Virtualization and digital twins of the food supply chain for enhanced food safety.

Meeting food safety requirements without jeopardizing quality attributes or sustainability involves adopting a holistic perspective of food products, their manufacturing processes and their storage and distribution practices. The virtualization of the food supply chain offers opportunities to evaluate, simulate, and predict challenges and mishaps potentially contributing to present and future food safety risks. Food systems virtualization poses several requirements: (1) a comprehensive framework composed of instrumental, digital, and computational methods to evaluate internal and external factors that impact food safety; (2) nondestructive and real-time sensing methods, such as spectroscopic-based techniques, to facilitate mapping and tracking food safety and quality indicators; (3) a dynamic platform supported by the Internet of Things (IoT) interconnectivity to integrate information, perform online data analysis and exchange information on product history, outbreaks, exposure to risky situations, etc.; and (4) comprehensive and complementary mathematical modeling techniques (including but not limited to chemical reactions and microbial inactivation and growth kinetics) based on extensive data sets to make realistic simulations and predictions possible. Despite current limitations in data integration and technical skills for virtualization to reach its full potential, its increasing adoption as an interactive and dynamic tool for food systems evaluation can improve resource utilization and rational design of products, processes and logistics for enhanced food safety. Virtualization offers affordable and reliable options to assist stakeholders in decision-making and personnel training. This chapter focuses on definitions and requirements for developing and applying virtual food systems, including digital twins, and their role and future trends in enhancing food safety.

Analysis of Factors That Influence Snack Food Selection Behavior in High School Students

BPOM findings from 2006-2010 showed that as many as 48% of school children's snacks did not meet food safety requirements because they contained dangerous chemicals. Snacking behaviour is influenced by several factors, including knowledge, attitudes, peers, and family involvement in getting used to breakfast or providing food from home to be taken to school. This research analyses the factors influencing snack food selection behaviour among high school students. The method in this research is to examine literature reviews with the study sources used coming from published journals in Indonesia and having an ISSN relating to research. As a result of research from 124 articles reviewed, five reports were finally obtained; it was found that there was an influence of knowledge, attitudes, health education and the role of authoritarianism on high school children's snack choices. Shows that knowledge, attitudes, health education and authoritarian roles influence food choices in children or adolescents; there are three factors, namely: (1) predisposing factors, namely factors that facilitate and underlie the occurrence of specific behaviour; (2) supporting factors that enable particular behaviour to occur, such as information media, health service infrastructure, and (3) reinforcing factors are factors that strengthen the occurrence of specific behaviour (the role of parents and the role of teachers).

Electronic Nose (E-Nose) for Quality Detection of Tuna (Thunnus thynnus) Contaminated Bacteria

Tuna (Thunnus thynnus) is a food that is often consumed raw to support raw food diet activities, so it has the potential to be contaminated with Salmonella typhi bacteria. Fish can be contaminated by bacteria due to their high water and protein content. Indonesia is the world's main tuna producer. Salmonella typhi detection in fresh tuna in Indonesia must be negative for Salmonella microbial contamination in order to meet food safety requirements. Microbial testing has drawbacks, such as long delays. An electronic nose was used to detect Salmonella typhi bacteria in tuna fish. The sample used consisted of 3 kinds of samples: Salmonella typhi bacteria, tuna, and tuna with Salmonella typhi contamination. The research was conducted with a shelf life of 48 hours and a sensing period every 6 hours with a sensor array of 8 sensors. The sensor output data is processed using the PCA (Principal Component Analysis) method. Through the PCA method, each variation of bacterial treatment can be classified. The result of the cumulative percentage variance of the two main components (PC) in the classification test between Salmonella typhi, tuna, and tuna with Salmonella typhi bacteria contamination was 90.5%. The most influential sensors in this study are TGS 825 for PC1 with a loading value of 0.625 and TGS 826 for PC2 with a loading value of -0.753. Therefore, it can be concluded that an electronic nose can classify between pure tuna and tuna contaminated with Salmonella typhi bacteria.

Effect of heavy metals on soil fertility and crop yields

One of the important tasks of modern agroecology is the study of the patterns of circulation in the biosphere of chemical elements that are regulators of biological processes. The goal – is to determine the quantitative and qualitative effect of heavy metals in soil on crop yields and beneficial properties of products obtained. At the same time, it was found that soil contaminated with heavy metals not only worsens the quality of products and food, but also reduces cadastral value of land. Methods – economic and statistical in analysis and assessment of the current state, abstract and logical, used to identify industry and regional characteristics. Results – urgent problem of degradation of agricultural lands, their desertification in the Republic of Kazakhstan is considered. The conducted research shows that the content of lead and arsenic corresponds to the norm, and cadmium and mercury exceed the normative indicators and do not meet food safety requirements. Conclusions – heavy metals lead, cadmium, mercury, arsenic are toxic even in very low concentrations. Heavy metals enter agricultural lands from mineral fertilizers and plant protection products. It is generally accepted that their effect is negative if the yield is significantly reduced by 10% or more. It is necessary to carry out a detailed survey of the sphere of agricultural production on contaminated soils. It is practically impossible to reduce total concentration of heavy metals in unproductive arable land, but it is possible to significantly reduce their mobility and make them less accessible to plants, reduce accumulation of toxic substances in their biomass, improve the quality of land plots and, accordingly, their cadastral price.

IDENTIFIKASI KANDUNGAN LOGAM BERAT PADA PRODUK TEMPE DI INDUSTRI RUMAH TANGGA DESA KALORAN, KECAMATAN NGRONGGOT, KABUPATEN NGANJUK

Food products produced and distributed in Indonesia must meet food safety requirements and the maximum threshold for contamination of heavy metals in food. It is necessary to pay attention so as to produce food products that are safe and feasible to be consumed. Household Industry that is often found one of them is soybean tempeh. Aspects of hygiene and sanitation in production activities should be considered because it can allow the contamination of heavy metals that enter the tempeh products through the production process and equipment used. The purpose of the study was to identify heavy metal contamination in tempeh products in kaloran village household industry in Ngronggot subdistrict of Nganjuk regency in 2021.
 This type of research is descriptive with a cross sectional approach. Using purpusive sampling method with the reason in the household industry has given permission to conduct research and according to the criteria of research conducted, namely the results of tempeh products packaged using plastic. Variables studied: equipment, packaging and labels, as well as soybean tempeh products to be inspected heavy metals Cd, and Pb. Data collection conducted observations, interviews and laboratory examinations.
 The results showed that the equipment used in production is not eligible, namely 75% equipment material, 50% layout and no supervision. 100% packaging selection using plastic packaging. The contamination of heavy metals cadmium (Cd) and lead (Pb) in tempeh is still below the threshold (SNI).
 The conclusion of the results of the study shows that the content of heavy metals in the household industry tempeh in the category of eligible. However, it is advisable for industry owners to pay attention to the cleanliness of equipment and the selection of safe packaging for food.

Analysis of the ethyl stearate properties as a new alternative to cocoa butter

The object of research is the product of modification of fats, in particular derivatives of fatty acids and monohydric alcohols, namely ethyl stearate. One of the biggest challenges for the confectionery industry is the use of modified fats that fully meet food safety requirements. Existing modified fats, used in confectionery, mainly contain saturated fatty acids with carbon atoms of 16 or less, identified by the World Health Organization (WHO) as harmful to the human body. Without the presence of a significant amount of trans fatty acids, it is difficult to obtain inexpensive modified fats that have high hardness at a low melting point. The reduction of trans fatty acid isomers in modified fats is a worldwide problem. In addition, the presence of glycerol in the composition of trihydric alcohol fats can promote the formation of glycidol esters. In turn, glycidol esters are known to contribute to the development of cancer. It is practically impossible to obtain triacylglycerols, which contain only stearic acid among the saturated fatty acids. This is a significant obstacle to the formation of a rational fatty acid composition in terms of the content of saturated acids.It is proposed to solve certain problems by means of a new technology for modifying fats, namely by replacing in the composition of fats – acylglycerol of the alkyl group. As an alternative to cocoa butter in confectionery products, according to the author’s data, stearic acid ethyl ester can be used. A complex of studies has determined that ethyl stearate, by its physical and chemical properties, namely: melting point, mass fraction of solid ethers and solubility in acylglycerols in any ratio, is a full-fledged alternative to cocoa butter.The use of new modified fats, in particular ethyl stearate in the composition of confectionery, will allow to exclude saturated fatty acids from the diet; according to WHO, they contribute to an increase in low density lipoproteins in human blood.

On farm grain storage – potential opportunity or risk- meeting the demands of food safety and quality, an Australian perspective: Presentation

Traceability, product identity, food safety and quality assurance are increasingly required by end users and customers. The Australian on farm storage system has a unique opportunity to deliver grain to meet these requirements, provided the system is set up and managed to ensure the end product meets the market requirement. Australian grain growers are becoming more aware of the changing nature of markets and their requirements, and the importance of managing storage to meet food safety requirements. With the increasing change in storage dynamics in Australia from a central receival system to a range of storage entities, of which on farm storage is becoming a major player, there is a growing need for the grains industry to ensure all who can affect grain quality and food safety are aware of and can meet their obligations. There are many challenges for Australian growers to manage; including managing existing facilities, investing in new facilities, managing insects, managing grain quality and ensuring treatments are used in accordance with best practice. Despite these challenges, there are many opportunities and potential for the on-farm storage system to meet the demands required of them to deliver a quality and food safe product to the end-user. This paper discusses the on-farm grain storage system, management of and the opportunity and risks for growers and end users to work together to ensure a quality and food safe product is delivered to the end-user. Traceability, product identity, food safety and quality assurance are increasingly required by end users and customers. The on farm storage system has a unique opportunity to deliver grain to meet these requirements, provided the system is set up and managed to do this in collaboration with the end user and market. Whilst grain growers are aware of the changing nature of markets and their requirements, it is fair to say food safety and how they might affect this is relatively new in their thinking. With the increasing change in storage dynamics from a central receival system to a range of storage entities, of which on farm storage is becoming a major player, there is a growing need for the grains industry to ensure all who can affect grain quality and food safety are aware of and can meet their obligations. There are many challenges for growers to manage; including managing existing facilities, investing in new facilities, managing insects, managing grain quality and ensuring treatments are used in accordance with best practice. Despite these challenges, there are many opportunities and potential for the on-farm storage system to meet the demands required of them to deliver a quality and food safe product to the enduser and customer. This paper discusses the on-farm grain storage system, management of the system and the opportunity and risks for growers and end users to work together to ensure a quality and food safe product is delivered to the enduser and customer.

Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers

AbstractThermal processing of a liquid food under diffusive laminar flow was modeled coupling fluid flow, heat transfer, diffusion, and inactivation/degradation kinetics. Model considers associated countercurrent tubular exchangers for heating and cooling and the holding tube. Axial and radial distributions of temperature and concentration in the food product (non‐Newtonian power‐law flow) were accounted and parameters for effective diffusion of heat and mass were used to model enhanced transfer from corrugate tubes or coils. Heat exchanged with environment was included. A case study of 40.2 °Brix blackberry juice pasteurization is presented, and results discussed. Influence of effective diffusivities, inlet heating media temperature and product flow rate were analyzed, and it was possible to minimize anthocyanin degradation while meeting food safety requirements (5‐log reduction on yeasts) considering the contributions from the whole process.Practical applicationsMathematical modeling of a chemical process based on first principles, also called physical or phenomenological models, is a powerful tool to couple fluid flow, heat transfer, mass diffusion, and reaction kinetics, thus creating a virtual prototype of the process that is useful for design, analysis, control, and optimization. The model presented considers important features that are often neglected in process design, but without unnecessarily increasing complexity and computational requirements, such as in a CFD model (computational fluid dynamics) that requires a detailed representation of the geometry and specialized software and hardware for simulation. Lower computational times allow the use of this model to solve optimization or predictive control problems with a reliable representation of transport phenomena and reaction kinetics.

Identification of non-intentionally added substances in food packaging nano films by gas and liquid chromatography coupled to orbitrap mass spectrometry

The control of chemical migration from new functionalized food contact materials (FCMs) is a challenge for meeting food safety requirements. The non-intentionally added substances (NIAS) constitute a group of chemicals that are not applied, but may be introduced or formed during the production process of FCMs. This study describes a multi-analytical approach for the evaluation of unknown substances that migrate from FCMs. A case study is presented using a developed polymer consisting of a monolayer film with polylactic acid (PLA), polylimonene (PL) and zinc oxide nanoparticles (ZnO NPs). This approach incorporates the platforms of ICP-MS (inductively coupled plasma mass spectrometry), to determine whether there is transference of ZnO NPs used as antimicrobial agent and, the systems GC-MS and LC-MS (gas / liquid chromatography coupled to a quadrupole orbitrap mass spectrometer) for the characterization of the chemical structure of NIAS using the molecular mass and specific features of mass fragmentation. The screening of unknown compounds comprised retrospective analysis and data processing using both, a mass spectral library and databases, for GC and LC data, respectively. This approach has provided the tentative identification and quantification of seven NIAS, 3 by GC (Tripropylene glycol diacrylate, 10-Heneicosene and α-Tocopherol acetate) and 4 by LC (N,N-Diethyldodecanamide, N-[(9Z)-9-Octadecen-1-yl]acetamide, 1-Palmitoylglycerol and Glycerol stearate). This migration study was carried out according to the standard protocols established by EU regulation for FCMs.

Effect of post-slaughter handling during distribution on microbiological quality and safety of meat in the formal and informal sectors of South Africa: A review

Global reports on illnesses and deaths related to food consumption continue to raise concern in most countries. This has led to diligent efforts to improve the manner in which food is handled. Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in both formal and informal meat trading sectors. However, in the informal sector, regulations as prescribed in the Meat Safety Act No. 40 of 2000, which have been set to protect consumer health, are not always adhered to. Although these regulations are put into practice in the formal sector, meat safety challenges associated with meat handling during distribution continue to raise concern. The distribution stage is the most critical period, during which the quality of meat can easily be compromised. Furthermore, meat inspection at the abattoir covers only visual assessment, without considering microbiological tests. Meeting food safety requirements set by government regulations remains a challenge to almost all food processors. This paper reviews the impact of post-slaughter handling on carcass quality and its implications for meat safety during the distribution stage in the formal and informal sectors in South Africa. It also details how meat handling in the informal meat trade exposes consumers to high health risks and recommends that governments create legislation that would be applicable to carcasses produced in the informal sector to align this sector with the regulations governing food production. Keywords: Bacterial contamination, informal meat trade, legal requirements, meat handling, meat safety

Legislative control of quinoa in the United Kingdom and European Union

In this chapter food safety control in relation to quinoa (Chenopodium quinoa Willd) as food and food ingredient was discussed and evaluated through a critical examination of the current statutory provisions at United Kingdom (UK) and European Union (EU) Levels. The risk if any, posed by quinoa seeds from production to consumption were identified and suggestions for compliance were made. Quinoa though novel in the UK and marketed loosely as superfood apparently does not warrant any specific (vertical) food safety control requirements and thus is not restricted by the Novel Food Regulation (EC) No. 258/97. This assertion is supported through the composition; the constituents are non-toxic, consumption of quinoa in South America dates to back to several centuries and there is no reported adverse food safety incident. However quinoa, like all foods must meet food safety requirements as stated in the Food Safety Act 1990 as amended and Regulation (EC) 178 /2002 on general food law.

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

ABSTRACTIncreasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety requirements. This article provides an overview of the current regulations and guidelines for pasteurization in the U.S. and in Europe for control of bacterial pathogens. Poorly understood viral pathogens, in terms of their survival in thermal treatments, are an increasing concern for both food safety regulators and scientists. New data on heat resistance of viruses in different foods are summarized. Food quality attributes are sensitive to thermal degradation. A review of thermal kinetics of inactivation of quality-related enzymes in vegetables and the effects of thermal pasteurization on vegetable quality is presented. The review also discusses shelf-life of thermally pasteurized vegetables.

Meeting food safety requirements at mealtimes

Danielle Green discusses the diploma optional unit that assesses the health and social care worker's knowledge and skills in meeting food safety requirements when preparing, serving, clearing away and storing food

Políticas, marco de trabajo y lineamiento de Comité Interamericano de sanidad de los animales acuáticos

The Americas are home to a large population of aquatic animals, most of which are used in aquaculture. Production systems are diverse and are distributed over a wide and varied geographical area. This presents a challenge for the region, which must be able to meet food safety requirements for aquatic animals traded in the international market. The authors describe the creation of the Inter-American Committee on Aquatic Animal Health (IAC-AAH), as well as its composition, operation, objectives, the activities of the groups that form the Committee and the various activities conducted so far.

Dry fermented sausages

Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagic Escherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed. The results show a rather limited opportunity for meeting food safety requirements with short or medium time ripened raw fermented sausages while traditionally, long ripened sausages are in a much better position. Fermented meat products as probiotics are also discussed. After evolving the EHEC outbreaks caused by fermented sausages the possibilities for finding reliable methods and products have been narrowed and more research is needed to find optimum solution.

An Overview of Food Safety Issues Relative to Animal Products

Presently, strategies for discovering new factors for enhancing animal productivity allow for greater assurance of food safety. A high degree of assurance of food safety is provided by the use of natural growth factors. This is especially true when these factors are proteins which, when ingested, are digested to inactive peptides and amino acids and are, in addition, inactive in human tissues. Knowing the mechanisms of activity of such factors also allows for the assurance that known mediators of the growth factors can also be shown to be inactivated by intestinal barriers. The design of nonpeptide molecules with highly selective activity will be possible with the large amount of progress expected in understanding the structure of the active components of natural molecules and the availability of specific receptor systems. Food safety concerns may be met by the demonstration that these molecules are inactive in comparable human receptor systems. These drug discovery strategies can ensure with a high degree of confidence the development of new productivity enhancers that meet food safety requirements.