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Relevant bibliographies by topics / Food adulteration and contamination

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Academic literature on the topic 'Food adulteration and contamination'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Food adulteration and contamination"

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Vyralakshmi, G., and G. Jayasheela. "Food Adulteration and Contamination-A Catastrophe." IOSR Journal of Environmental Science, Toxicology and Food Technology 11, no. 07 (2017): 62–70. http://dx.doi.org/10.9790/2402-1107016270.

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Ellis, David I., Howbeer Muhamadali, Simon A. Haughey, Christopher T. Elliott, and Royston Goodacre. "Point-and-shoot: rapid quantitative detection methods for on-site food fraud analysis – moving out of the laboratory and into the food supply chain." Analytical Methods 7, no. 22 (2015): 9401–14. http://dx.doi.org/10.1039/c5ay02048d.

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Major food adulteration and contamination events occur with alarming regularity and are known to be episodic, with the question being not if but when another large-scale food safety/integrity incident will occur.

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Ellis, David I., Victoria L. Brewster, Warwick B. Dunn, J. William Allwood, Alexander P. Golovanov, and Royston Goodacre. "Fingerprinting food: current technologies for the detection of food adulteration and contamination." Chemical Society Reviews 41, no. 17 (2012): 5706. http://dx.doi.org/10.1039/c2cs35138b.

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S.Samuel Thangaraj and Dr. L. Cesis Dastan. "The Extent Consumer Awareness On Food Adulteration Influencing The Buying Behaviour Of Consumers With Special Reference To Chennai City." GIS Business 14, no. 6 (2019): 105–10. http://dx.doi.org/10.26643/gis.v14i6.11684.

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Food is a most needed to live a healthy life. Food products give us with needed nutrition and play an important role to maintain good health which also prevents us from serious health issues. But, recent times the main cause for a diseases is food, because some of the foods are highly adulterated by producers to earn more gain. The core objective of this research paper is to know the awareness on food adulteration among customers, and to verify the customers’ preference for buying of food products. Primary and secondary data has been collected to justify the objective of the research paper and with the analysis like chi-square test, mean score and simple percentage method. Convenient sampling technique was used to collect the data. 50 respondents were collected through a structured questionnaire. The main finding of the research is that more number of the literate customers also had lacked in knowledge about food adulteration and customers are adopting poor buying practices which are a root cause for rise in food adulteration and food contamination.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, et al. "Quantitative Detection of Beef Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 3 (2019): 898–902. http://dx.doi.org/10.5740/jaoacint.18-0193.

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Abstract Background: Concerns about the contamination of meat products with undeclared meats, and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect beef adulteration to 0.1% sensitivity. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of beef down to 0.1% (w/w) in cooked pork, horse, chicken, goat, and sheep meat. Results: The beef-authentication ELISA has an analytical sensitivity of 0.00022 and 0.00012% (w/v) for cooked and autoclaved beef, respectively, and an analytical range of quantitation of 0.025 to 2% (w/v), in the absence of other meats. Moreover, the assay is specific for cooked beef and does not cross react with common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. The assay is an improvement over a previous U.S. Department of Agriculture’s tested assay, which is sensitive to 1% adulteration and takes 2.5–3 h to complete. Highlights: The Microbiologique Cooked Beef ELISA can quantitate cooked beef in the presence of pork, horse, chicken, goat, and sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

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Ellis, David I., Victoria L. Brewster, Warwick B. Dunn, J. William Allwood, Alexander P. Golovanov, and Royston Goodacre. "ChemInform Abstract: Fingerprinting Food: Current Technologies for the Detection of Food Adulteration and Contamination." ChemInform 43, no. 45 (2012): no. http://dx.doi.org/10.1002/chin.201245273.

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Liu, Bochao, Jinhong Si, Fang Zhao, et al. "Rapid detection of cow milk adulteration/contamination in goat milk by a lateral flow colloidal gold immunoassay strip." Journal of Dairy Research 86, no. 1 (2019): 94–97. http://dx.doi.org/10.1017/s0022029919000116.

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AbstractCurrent available methods to detect cow milk adulteration or accidental contamination of goat milk are both laborious and time consuming. The aim of this technical research communication was to develop a simple, rapid, specific and sensitive method for quantitative detection of cow milk in goat milk. A competitive lateral flow immunoassay (LFIA) strip was developed using a specific monoclonal antibody (mAb) labeled with colloidal gold nanoparticles (GNPs) for specifically binding to cow milk casein. The detection limit of this rapid detection was 0.07% of cow milk in goat milk, providing equal specificity and higher sensitivity when compared with a commercial enzyme-linked immunosorbent assay (ELISA). These result suggest that the established rapid GNPs-LFIA strip could be used for monitoring cow milk adulteration/contamination of goat milk.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, et al. "Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 2 (2019): 557–63. http://dx.doi.org/10.5740/jaoacint.18-0136.

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Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

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Mikhailova, Mariya, Ruslan Sheyko, Galina Mоzgova, Anastasiya Astrouskaya, Ekaterina Lagun, and Nina Balashenko. "DNA identification of animals to detect food counterfeiting." Science and Innovations 10, no. 212 (2020): 40–45. http://dx.doi.org/10.29235/1818-9857-2020-10-40-45.

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The article describes state-of-the-art approaches to the species and breed identification of even-toed ungulates, including the determination of subspecies of the Bovinae subfamily and the belonging of breeds of bovine (Bos taurus) subspecies using breed-specific SNP markers that differentiate the gene pool of meat or dairy cattle; the accredited activity results of the Institute of Genetics and Cytology of the National Academy of Sciences of Belarus on the species identification of the meat ingredients of animals and poultry in food products and raw material are provided to detect adulterations and prove the quality conformance. The authors demonstrate their own results related to the studies on the COI gene polymorphism of mitochondrial DNA of the European bison (Bison bonasus), the American bison (Bison bison), cattle (Bos taurus taurus). A need for developing of species and breed identification technologies allowing to determine the belonging of an individual to a specific subspecies or breed to obtain information that may be used in forensic science is substantiated. The importance of developing of quantitative PCR techniques for the rigorous calculation of an adulteration content in meat products and differentiation between the deliberately produced fake and the technically inevitable contamination of food raw material arising from technological meat processing is justified.

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GORHAM, J. RICHARD. "Foodborne Filth and Human Disease." Journal of Food Protection 52, no. 9 (1989): 674–77. http://dx.doi.org/10.4315/0362-028x-52.9.674.

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Filth in food comes from the pests that contaminate food--insects, mites, birds, and rodents. Although the presence of minute quantities of filth in food is inevitable, the Federal Food, Drug, and Cosmetic Act prohibits food contamination by filth. The Food and Drug Administration has taken a pragmatic approach in establishing Defect Action Levels which represent current industry standards for food purity. Even though much of the food industry conforms to high standards, incidents of gross adulteration continue to occur. Some contaminants, however, are not altogether harmless to the consumer. The presence of high levels of filth in food indicates that at some point the food has been subjected to insanitary handling. Depending on whether the contamination occurred before or after the last heat-processing (sterilizing) step in manufacture or preparation, the significance of filth in food ranges from merely aesthetically unappealing to allergenic, toxic, injurious, or pathogenic. Much remains to be learned about the significance for human health of filth in food.

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Dissertations / Theses on the topic "Food adulteration and contamination"

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Surendera, Babu Aruna. "Food safety communication in Nevada needs assessment /." abstract and full text PDF (free order & download UNR users only), 2006. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1433410.

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Pillsbury, Laura Anne. "Food cultures, total diet studies and risk management implications for global food policy and public health /." Connect to this title, 2008. http://scholarworks.umass.edu/theses/157/.

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Menevseoglu, Ahmed. "METABOLOMICS APPROACH FOR AUTHENTICATION OF PISCO AND DETECTION OF CONTAMINANTS." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1574841283680933.

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Sweney, Jill Marie. "Combining Systems Methodologies to Reduce Allergen-Related Food Recalls." PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2373.

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The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are proposed to address three of the top causes for an allergen-related recall in the United States. In practice, the SQF code should make better use of control theory to reduce delays in production monitoring activities, should make better use of purposeful action in the implementation of a HACCP plan to ensure continuing validity of the plan, and SQFI needs to consider adding an organizational assessment for food safety culture.

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Gu, Youyang. "Food adulteration detection using neural networks." Thesis, Massachusetts Institute of Technology, 2016. http://hdl.handle.net/1721.1/106015.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2016.<br>This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.<br>Cataloged from student-submitted PDF version of thesis.<br>Includes bibliographical references (pages 99-100).<br>In food safety and regulation, there is a need for an automated system to be able to make predictions on which adulterants (unauthorized substances in food) are likely to appear in which food products. For example, we would like to know that it is plausible for Sudan I, an illegal red dye, to adulter "strawberry ice cream", but not "bread". In this work, we show a novel application of deep neural networks in solving this task. We leverage data sources of commercial food products, hierarchical properties of substances, and documented cases of adulterations to characterize ingredients and adulterants. Taking inspiration from natural language processing, we show the use of recurrent neural networks to generate vector representations of ingredients from Wikipedia text and make predictions. Finally, we use these representations to develop a sequential method that has the capability to improve prediction accuracy as new observations are introduced. The results outline a promising direction in the use of machine learning techniques to aid in the detection of adulterants in food.<br>by Youyang Gu.<br>M. Eng.

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Narayanan, Deepak. "Building and processing a dataset containing articles related to food adulteration." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100641.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2015.<br>This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.<br>Cataloged from student-submitted PDF version of thesis.<br>Includes bibliographical references (page 69).<br>In this thesis, I explored the problem of building a dataset containing news articles related to adulteration, and curating this dataset in an automated fashion. In particular, we looked at food-adulterant co-existence detection, query reforumulation, and entity extraction and text deduplication. All proposed algorithms were implemented in Python, and performance was evaluated on multiple datasets. Methods described in this thesis can be generalized to other applications as well.<br>by Deepak Narayanan.<br>M. Eng.

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September, Danwille Jacqwin Franco. "Detection and quantification of spice adulteration by near infrared hyperspectral imaging." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6624.

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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: Near infrared hyperspectral imaging (NIR HSI) in conjunction with multivariate image analysis was evaluated for the detection of millet and buckwheat flour in ground black pepper. Additionally, midinfrared (MIR) spectroscopy was used for the quantification of millet and buckwheat flour in ground black pepper. These techniques were applied as they allow non-destructive, invasive and rapid analysis. Black pepper and adulterant (either millet or buckwheat flour) mixtures were made in 5% (w/w) increments spanning the range 0-100% (w/w). The mixtures were transferred to eppendorf tube holders and imaged with a sisuChema short wave infrared (SWIR) pushbroom imaging system across the spectral range of 1000–2498 nm. Principal component analysis (PCA) was applied to pseudo-absorbance images for the removal of unwanted data (e.g. background, shading effects and bad pixels). PCA was subsequently applied to the ‘cleaned’ data. An adulterant concentration related gradient was observed in principal component one (PC1) and a difference between black pepper adulterated with buckwheat and millet was noted in PC4. Four absorption peaks (1461, 2241, 2303 and 2347 nm) were identified in the loading line plot of PC1 that are associated with protein and oil. The loading line plot of PC4 revealed absorption peaks at 1955, 1999, 2136 and 2303 nm, that are related to protein and oil. Partial least squares discriminant analysis (PLS-DA) was applied to NIR HSI images for discrimination between black pepper adulterated with varying amounts of adulterant (millet or buckwheat). The model created with millet adulterated black pepper samples had a classification accuracy of 77%; a classification accuracy of 70% was obtained for the buckwheat adulterated black pepper samples. An average spectrum was calculated for each sample in the NIR HSI images and the resultant spectra were used for the quantification of adulterant (millet or buckwheat) in ground black pepper. All samples were also analysed using an attenuated total reflectance (ATR) Fourier transform (FT) – infrared (IR) instrument and MIR spectra were collected between 576 and 3999 cm-1. PLS regression was employed. NIR based predictions (r2 = 0.99, RMSEP = 3.02% (w/w), PLS factor = 4) were more accurate than MIR based predictions (r2 = 0.56, RMSEP = 19.94% (w/w), PLS factors = 7). Preprocessed NIR spectra revealed adulterant specific absorption bands (1743, 2112 and 2167 nm) whereas preprocessed MIR spectra revealed a buckwheat specific signal at 1574 cm-1. NIR HSI has great promise for both the qualitative and quantitative analysis of powdered food products. Our study signals the beginning of incorporating hyperspectral imaging in the analysis of powdered food substances and results can be improved with advances in instrumental development and better sample preparation.<br>AFRIKAANSE OPSOMMING: Die gebruik van naby infrarooi hiperspektrale beelding (NIR HB) tesame met veelvoudige beeldanalise is ondersoek vir die opsporing van stysel-verwante produkte (giers en bokwiet) in gemaalde swart pepper. Middel-infrarooi (MIR) spektroskopie is addisioneel gebruik vir die kwantifisering van hierdie stysel-verwante produkte in swart pepper. Albei hierdie tegnieke is toegepas aangesien dit deurdringend van aard is en dit bied nie-destruktiewe sowel as spoedige analise. Swart pepper en vervalsingsmiddel (giers of bokwiet) mengsels is uitgevoer in 5% (m/m) inkremente tussen 0 en 100% (m/m). Eppendorfbuishouers is met die mengsels gevul en hiperspektrale beelde is verkry deur die gebruik van ‘n sisuChema SWIR (kortgolf infrarooi) kamera met ‘n spektrale reikwydte van 1000–2498 nm. Hoofkomponent-analise (HK) is toegepas op pseudo-absorbansie beelde vir die verwydering van ongewenste data (bv. agtergrond, skadu en dooie piksels). Hoofkomponent-analise is vervolgens toegepas op die ‘skoon’ data. Hoofkomponent (HK) een (HK1) het die aanwesigheid van ‘n vervalsingsmiddel konsentrasie verwante gradient getoon terwyl HK4 ‘n verskil getoon het tussen swart pepper vervals met giers en bokwiet. Vier absorpsiepieke (1461, 2241, 2303 en 2347 nm) was geïdentifiseer binne die HK lading stip van HK1 wat met proteïen en olie geassosieer kon word. Die HK lading stip van HK4 het absorpsipieke by 1955, 1999, 2136 en 2303 nm aangedui wat verband hou met proteïen en olie. Parsiële kleinste waarde diskriminant-analise (PKW-DA) is toegepas op die hiperspektrale beelde vir die moontlike onderskeiding tussen swart pepper vervals met verskeie hoeveelhede vervalsingsmiddel (giers of bokwiet). ‘n Klassifikasie koers van 77% is verkry vir die model ontwikkel met giers vervalsde swart pepper terwyl die model ontwikkel met bokwiet vervalsde swarte pepper ‘n klassifikasie koers van 70% bereik het. ‘n Gemiddelde spektrum is bereken vir elke monster in die hiperspektrale beelde en die resulterende spektra is gebruik vir die kwantifisering van vervalsingsmiddels (giers of bokwiet) in gemaalde swart pepper. ‘n ATR FT-IR instrument met spektrale reikwydte van 576-3999 cm-1 is additioneel gebruik vir die analise van alle monsters. Parsiële kleinste waarde regressie is gebruik vir kwantifikasie doeleindes. NIR gebasseerde voorspellings (r2 = 0.99, RMSEP = 3.02% (m/m), PLS faktore = 4) was meer akkuraat as die MIR gebasseerde voorspellings (r2 = 0.56, RMSEP = 19.94% (m/m), PLS faktore = 7). Vooraf behandelde NIR spektra het vervalsingsmiddel verwante absorpsiepieke (1743, 2112 en 2167 nm) aangetoon terwyl vooraf behandelde MIR spektra ‘n bokwiet verwante absorpsiepiek by 1574 cm-1 aangedui het. NIR HB toon goeie potensiaal vir beide kwalitatiewe en kwantitatiewe analise van gepoeierde voedsel produkte. Ons studie kan gesien word as die begin van die inkorporasie van hiperspektrale beelding in die analise van gepoeierde voedsel material en verbeterde resulte kan verkry word deur die vordering in instrumentasie ontwikkeling en verbeterde monstervoorbereiding.

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Gabriels, Gary Anthony. "The investigation and assessment of Nutritional and Traditional Supplement products for content validity, contamination and adulteration." Doctoral thesis, University of Cape Town, 2013. http://hdl.handle.net/11427/3281.

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Includes abstract.<br>Includes bibliographical references.<br>Nutritional supplements are used by competitive and recreational athletes of all ages. As a consequence the supplement industry has grown to meet the increasing demand. The regulation of the supplement industry is unrefined, which increases the risk of the nutritional supplements being contaminated. Contamination may be intentional, where the companies “spike” their products with an ergogenic aid, or unintentional. A consequence of contamination is that an athlete may fail a drug test after ingesting a contaminated supplement or there may be negative health consequences. Without adequate legislation it is difficult to control the industry and reduce the risk of contamination in the supplement. Objectives: To investigate the industry associated with commercially available nutritional and traditional supplements. These are in the five specific areas; (i) to review the regulations and legislations, and labelling and claims associated with nutritional products in the USA, European Union and South Africa, (ii) to assess the labelling and claims information on nutritional supplement products imported into and manufactured or assembled in South Africa, (iii) to assess using a survey questionnaire the container labelling and other sources of information that assist consumers of nutritional products in their purchasing decisions, (iv) to assess traditional commercial supplements for contamination and consistency of trace elements and heavy metals using Inductively Coupled Plasma-Mass Spectrometry, and (v) to assess the content of nutritional commercial supplements for steroids, stimulants and other compounds of interest using Tandem Liquid Chromatography-Mass Spectrometry.Methods: The thesis is divided into 6 Chapters. Chapter 1 describes the background to the problem and Chapter 2 reviews the existing legislation. In Chapter 3 the labelling and claims information on 40 nutritional supplements products are analysed, and the self-administered questionnaire determined what product label and other information influences consumers of nutritional supplements in their purchasing decisions. In Chapter 4 the consistency of trace elements and heavy metals are analysed in selected nutritional supplements using Inductively Coupled Plasma Mass Spectrometry. In Chapter 5 selected nutritional supplements are analysed for steroids, stimulants and other compounds using Tandem Liquid Chromatography Mass Spectrometry. All the data of these sections are summarised in Chapter 6.

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Kulas, Megan. "Policy responses to reduce the opportunity for horsemeat adulteration fraud: the case of the European Union." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18243.

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Master of Science<br>Department of Diagnostic Medicine/Pathobiology<br>Justin Kastner<br>Food production is changing in response to an expanding global population. The ability to distribute and process ingredients amongst many individuals and countries has brought economic benefits while also creating new problems. By increasing the complexity of the supply chain, the food industry has birthed new dynamics, thus creating new opportunities for contamination, fraud, and other threats. One threat dynamic is the varying levels of food safety and quality control at different nodes along a supply chain. Contaminations pinpoint weaknesses of a supply chain, and such weaknesses could be exploited for harm. One way foods are intentionally contaminated is through food fraud. Food fraud involves substitution, mislabeling, dilution, and other means of criminal deception. Routine testing by an independent science-based group led to the discovery of one the largest scales of substitution and mislabeling in history—the 2013 adulteration of beef products with horsemeat. Commonly referred to as the horsemeat scandal of 2013, this important event in the history of the global food system affected several regions, hundreds of products, and thousands of retailers and consumers. To date, this scandal was one of the largest incidents of food fraud. Mostly based in the European Union, the horsemeat scandal prompted the European Commission to take regulatory action. The European Union’s policy response included the creation of a five-point plan that addresses the different facets associated with the scandal. The five-point plan sought to strengthen food fraud prevention; testing programs; horse passports; official control, implementation, penalties; and origin labelling. The five-point plan is intended to decrease the fraud opportunity for the adulteration of beef with horsemeat. According to the crime triangle, a concept frequently cited in the field of criminology, fraud opportunity has three main elements: the victims, the fraudsters, and the guardian and hurdle gaps. When any of these elements change, the opportunity for a fraudster to commit a crime also changes. The research question of this thesis explores the policy responses of the European Commission. The Commission’s five-point plan targets the three elements of fraud opportunity; therefore, future fraud opportunity for the adulteration of beef products with horsemeat will theoretically decrease.

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Mendenhall, Ivan Von. "Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5367.

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Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied. Absorbances from 1283 to 1100 cm-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations of difference (reference - infrared) were .22, .06, and .02% . When the fat, protein, and lactose concentrations in a separate set of samples from herds in California were predicted, the standard deviations of difference were 1.23, .10, and .07%. Substitution of a 15 μm pathlength transmission cell for the attenuated total internal reflectance cell changed the standard deviations of difference to .07, .11, and .06% in the calibration (Minnesota) samples and .09, .10, and .16% in the validation (California) samples. Infrared spectroscopy was used to measure whey powder in an adulterated sample of nonfat dry milk. Mixtures of nonfat dry milk containing whey powder at various concentrations were analyzed using absorption bands between 1400 and 1200 cm-1 in the infrared spectrum. There was a strong correlation (r > .99) between predicted and measured concentrations of whey powder in adulterated samples. Accuracy was not affected by processing conditions , source of nonfat dry milk, and origin of whey powder. A rapid method for detecting soybean oil in process cheese was developed. The infrared spectrum of each sample was collected using an accessory designed for analysis of solid samples. A linear relationship fit (= .98) when the ratio of absorbance at 2957 and 2852 cm-1 was plotted versus percent adulteration.

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Books on the topic "Food adulteration and contamination"

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The food safety information handbook. Oryx Press, 2001.

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The food safety information handbook. Oryx Press, 2001.

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Ireland, Food Safety Authority of. Who does what in food safety? Food Safety Authority of Ireland, 1998.

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Woog, Adam. Ripped from the headlines: Food safety. Erickson Press, 2007.

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Administration, United States Food and Drug. Protecting the U.S. food supply: What you need to know about administrative detention of food. U.S. Food and Drug Administration, 2004.

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Commission, Codex Alimentarius. Draft code of hygienic practice for pre-cooked and cooked foods in mass catering (at step 8 of theprocedure). Food and Agriculture Organization, 1993.

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Moy, G. Application of HACCP to food manufacturing: Some considerations on harmonization through training. Butterworth-Heinemann, 1994.

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World Health Organization. Food Safety Unit. Application of the hazard analysis critical control point (HACCP) system for the improvement of food safety: WHO supported case studies on food prepared in homes, at street vending operations, and in cottage industries. World Health Organization, 1993.

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Poisons in your food: The dangers you face and what you can do about them. Crown, 1991.

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World Health Organization. Food Safety Unit. Training considerations for the application of the hazard analysis critical control point system to food processing and manufacturing. World Health Organization, 1993.

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Book chapters on the topic "Food adulteration and contamination"

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Sanchez, Marc C. "Adulteration." In Food Science Text Series. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12472-8_3.

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Sanchez, Marc C. "Adulteration." In Food Science Text Series. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71703-6_3.

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Cozzolino, Daniel. "Food Adulteration." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-13.

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Tsagkaris, Aristidis S., Constantinos A. Papachristidis, Georgios P. Danezis, and Constantinos A. Georgiou. "Adulteration Stories." In Food Authentication. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118810224.ch14.

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Kamruzzaman, M. "Food Adulteration and Authenticity." In Food Safety. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-39253-0_7.

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Trickett, Jill. "Food Contamination." In Food Hygiene for Food Handlers. Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-80602-7_3.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Food Contamination." In Food Chemistry. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_10.

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Belitz, H. D., and W. Grosch. "Food Contamination." In Food Chemistry. Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_10.

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Marriott, Norman G., M. Wes Schilling, and Robert B. Gravani. "Food Contamination Sources." In Principles of Food Sanitation. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-67166-6_5.

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Marriott, Norman G. "Food Contamination Sources." In Principles of Food Sanitation. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4757-6263-1_3.

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Conference papers on the topic "Food adulteration and contamination"

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Perumal, B., Subash Balaji A, Vijaya Dharshini M, Aravind C, J. Deny, and R. Rajasudharsan. "Detection of Food Adulteration using Arduino IDE." In 2021 Second International Conference on Electronics and Sustainable Communication Systems (ICESC). IEEE, 2021. http://dx.doi.org/10.1109/icesc51422.2021.9532720.

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Chen, Miao-Sheng, Ching-Yi Lin, and Po-Yu Chen. "Model design to analyze food safety regulations on food adulteration in Taiwan." In The 2nd Annual 2016 International Conference on Mechanical Engineering and Control System (MECS2016). WORLD SCIENTIFIC, 2017. http://dx.doi.org/10.1142/9789813208414_0058.

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Clapper, Gina, and Tongtong Xu. "Mitigation of Avocado Oil Adulteration – the Food Chemicals Codex Identity Standard." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.205.

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Evans, J., S. Russell, C. James, and J. Corry. "Microbial contamination of food refrigeration equipment." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060800.

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Hu, Yingjie, JianQiang Hu, Yifan Xu, Fengchun Wang, and Rong Zeng Cao. "Contamination control in food supply chain." In 2010 Winter Simulation Conference - (WSC 2010). IEEE, 2010. http://dx.doi.org/10.1109/wsc.2010.5678963.

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RICCI, M., L. CROCCO, and F. VIPIANA. "Microwave Tomography for Food Contamination Monitoring." In 2021 15th European Conference on Antennas and Propagation (EuCAP). IEEE, 2021. http://dx.doi.org/10.23919/eucap51087.2021.9411074.

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Ravindran, Ajith, Flavia Princess Nesamani, and D. Nirmal. "A Study on the use of Spectroscopic Techniques to Identify Food Adulteration." In 2018 International Conference on Circuits and Systems in Digital Enterprise Technology (ICCSDET). IEEE, 2018. http://dx.doi.org/10.1109/iccsdet.2018.8821197.

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Pasic-Juhas, E., L. C. Czegledi, A. Hodzic, A. Hrkovic-Porobija, and I. Bozic. "74. Determination of Travnik’s sheep cheese adulteration using the mPCR-method." In 14th Congress of the European Society for Agricultural and Food Ethics. Wageningen Academic Publishers, 2018. http://dx.doi.org/10.3920/978-90-8686-869-8_74.

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Viegas, C., C. Ramos, M. Almeida, R. Sabino, C. Veríssimo, and L. Rosado. "Air fungal contamination in ten hospitals’ food units from Lisbon." In FOOD AND ENVIRONMENT 2011. WIT Press, 2011. http://dx.doi.org/10.2495/fenv110131.

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Thazin, Yu, Tanthip Eamsa-Ard, Theerapat Pobkrut, and Teerakiat Kerdcharoen. "Formalin Adulteration Detection in Food Using E-nose based on Nanocomposite Gas Sensors." In 2019 IEEE International Conference on Consumer Electronics - Asia (ICCE-Asia). IEEE, 2019. http://dx.doi.org/10.1109/icce-asia46551.2019.8941601.

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Reports on the topic "Food adulteration and contamination"

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Rajmohan, N., and S. A. Prathapar. Extent of arsenic contamination and its impact on the food chain and human health in the eastern Ganges Basin: a review. International Water Management Institute (IWMI)., 2014. http://dx.doi.org/10.5337/2014.224.

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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.

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Jorgensen, Frieda, Andre Charlett, Craig Swift, Anais Painset, and Nicolae Corcionivoschi. A survey of the levels of Campylobacter spp. contamination and prevalence of selected antimicrobial resistance determinants in fresh whole UK-produced chilled chickens at retail sale (non-major retailers). Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.xls618.

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Campylobacter spp. are the most common bacterial cause of foodborne illness in the UK, with chicken considered to be the most important vehicle for this organism. The UK Food Standards Agency (FSA) agreed with industry to reduce Campylobacter spp. contamination in raw chicken and issued a target to reduce the prevalence of the most contaminated chickens (those with more than 1000 cfu per g chicken neck skin) to below 10 % at the end of the slaughter process, initially by 2016. To help monitor progress, a series of UK-wide surveys were undertaken to determine the levels of Campylobacter spp. on whole UK-produced, fresh chicken at retail sale in the UK. The data obtained for the first four years was reported in FSA projects FS241044 (2014/15) and FS102121 (2015 to 2018). The FSA has indicated that the retail proxy target for the percentage of highly contaminated raw whole retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target. This report presents results from testing chickens from non-major retailer stores (only) in a fifth survey year from 2018 to 2019. In line with previous practise, samples were collected from stores distributed throughout the UK (in proportion to the population size of each country). Testing was performed by two laboratories - a Public Health England (PHE) laboratory or the Agri-Food & Biosciences Institute (AFBI), Belfast. Enumeration of Campylobacter spp. was performed using the ISO 10272-2 standard enumeration method applied with a detection limit of 10 colony forming units (cfu) per gram (g) of neck skin. Antimicrobial resistance (AMR) to selected antimicrobials in accordance with those advised in the EU harmonised monitoring protocol was predicted from genome sequence data in Campylobacter jejuni and Campylobacter coli isolates The percentage (10.8%) of fresh, whole chicken at retail sale in stores of smaller chains (for example, Iceland, McColl’s, Budgens, Nisa, Costcutter, One Stop), independents and butchers (collectively referred to as non-major retailer stores in this report) in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. has decreased since the previous survey year but is still higher than that found in samples from major retailers. 8 whole fresh raw chickens from non-major retailer stores were collected from August 2018 to July 2019 (n = 1009). Campylobacter spp. were detected in 55.8% of the chicken skin samples obtained from non-major retailer shops, and 10.8% of the samples had counts above 1000 cfu per g chicken skin. Comparison among production plant approval codes showed significant differences of the percentages of chicken samples with more than 1000 cfu per g, ranging from 0% to 28.1%. The percentage of samples with more than 1000 cfu of Campylobacter spp. per g was significantly higher in the period May, June and July than in the period November to April. The percentage of highly contaminated samples was significantly higher for samples taken from larger compared to smaller chickens. There was no statistical difference in the percentage of highly contaminated samples between those obtained from chicken reared with access to range (for example, free-range and organic birds) and those reared under standard regime (for example, no access to range) but the small sample size for organic and to a lesser extent free-range chickens, may have limited the ability to detect important differences should they exist. Campylobacter species was determined for isolates from 93.4% of the positive samples. C. jejuni was isolated from the majority (72.6%) of samples while C. coli was identified in 22.1% of samples. A combination of both species was found in 5.3% of samples. C. coli was more frequently isolated from samples obtained from chicken reared with access to range in comparison to those reared as standard birds. C. jejuni was less prevalent during the summer months of June, July and August compared to the remaining months of the year. Resistance to ciprofloxacin (fluoroquinolone), erythromycin (macrolide), tetracycline, (tetracyclines), gentamicin and streptomycin (aminoglycosides) was predicted from WGS data by the detection of known antimicrobial resistance determinants. Resistance to ciprofloxacin was detected in 185 (51.7%) isolates of C. jejuni and 49 (42.1%) isolates of C. coli; while 220 (61.1%) isolates of C. jejuni and 73 (62.9%) isolates of C. coli isolates were resistant to tetracycline. Three C. coli (2.6%) but none of the C. jejuni isolates harboured 23S mutations predicting reduced susceptibility to erythromycin. Multidrug resistance (MDR), defined as harbouring genetic determinants for resistance to at least three unrelated antimicrobial classes, was found in 10 (8.6%) C. coli isolates but not in any C. jejuni isolates. Co-resistance to ciprofloxacin and erythromycin was predicted in 1.7% of C. coli isolates. 9 Overall, the percentages of isolates with genetic AMR determinants found in this study were similar to those reported in the previous survey year (August 2016 to July 2017) where testing was based on phenotypic break-point testing. Multi-drug resistance was similar to that found in the previous survey years. It is recommended that trends in AMR in Campylobacter spp. isolates from retail chickens continue to be monitored to realise any increasing resistance of concern, particulary to erythromycin (macrolide). Considering that the percentage of fresh, whole chicken from non-major retailer stores in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. continues to be above that in samples from major retailers more action including consideration of interventions such as improved biosecurity and slaughterhouse measures is needed to achieve better control of Campylobacter spp. for this section of the industry. The FSA has indicated that the retail proxy target for the percentage of highly contaminated retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target.

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Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Are consumers putting themselves at risk of Salmonellain the way they, store, cook and handle these products? •Do consumers take appropriate action to protect themselves from risk by washing their hands, and avoiding cross-contamination when handling these products? •Do children (aged 12 or under) or teenagers (aged 13-15) handle and cook these products?

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