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Journal articles on the topic 'Health aspects of Food contamination'
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1
József Fenyvessy. "Some aspects of food safety from animal origin." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 153–55. http://dx.doi.org/10.34101/actaagrar/49/2514.
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The relationship between the civilisation illnesses and incorrect nutrition can be considered as demonstrated. The functional foods having one or several nutritional- biological advantage can contribute to the healthy nutrition and to improving the quality of life. Beside the healthy nutrition it is an another important requirement that the food does not contain pathogens or substances of chemical and biological origin namely it has to be safe. In this publication the foods of animal origin were investigated in the point of view of public health hazards arising during their production and processing.The contamination and infection of food raw materials, the consequence of chemical substances getting in or developing it the food, the judgement of food deviring from genetically modified or cloned animals are discussed.
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Ketney, Otto. "Food Safety Legislation Regarding Of Aflatoxins Contamination." ACTA Universitatis Cibiniensis 67, no. 1 (September 1, 2015): 149–54. http://dx.doi.org/10.1515/aucts-2015-0081.
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Abstract The main objective of the European Union (EU) is to reduce certain contaminants in foodstuffs to acceptable levels. The occurrence of aflatoxin B1 in food was considered to be one of the most important issues of global food security to protect the health of humans and animals, over 100 nations have established maximum tolerable levels for aflatoxin in food. Although EU legislation covers many aspects of food safety was not legally establish an integrated framework that could effectively combat and cover all sectors of the food chain. Monitoring and reporting levels of aflatoxins after controls are essential actions that assist to identify potential risks to human health. The review process for aflatoxin regulations is a complex activity involving many factors and stakeholders.
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Wahyuni, Hana Catur, Wiwik Sumarmi, and Ida Agustini Saidi. "Analisis Persepsi Konsumen Terhadap Aspek Risiko Keamanan Pangan Pada Sistem Rantai Pasok Makanan." PROZIMA (Productivity, Optimization and Manufacturing System Engineering) 2, no. 2 (June 25, 2019): 64. http://dx.doi.org/10.21070/prozima.v2i2.2201.
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Food security has an important role in human health. Food that is not guarded can be contaminated which has a negative impact on human health. The negative impact arose due to contamination originating from various places, starting from raw materials, processes, distribution etc. In other words, contamination can be sourced from all actors chained to the supply. For this reason, consumers must be able to choose foods that are safe for consumption. This study aims to determine the extent of consumer perceptions of aspects of food safety risk. The study was conducted by distributing questionnaires and processed using one way statistics. The results of the study show that food safety is the main element that is considered in carrying out the food purchasing process.
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Taniwaki, Marta H., John I. Pitt, Marina V. Copetti, Aldir A. Teixeira, and Beatriz T. Iamanaka. "Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities." Toxins 11, no. 7 (July 15, 2019): 411. http://dx.doi.org/10.3390/toxins11070411.
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Brazil is one of the largest food producers and exporters in the world. In the late 20th century, the European Union program for the harmonization of regulations for contaminants in food, including mycotoxins, led to the examination of mycotoxin contamination in foods at a global level. The problem of the rejection of food by the European Union and other countries became a Brazilian national priority because of economic and food safety aspects. Ochratoxin A in coffee and cocoa and aflatoxins in Brazil nuts are examples of the impact of technical trade barriers on Brazilian foods. To overcome these threats, several strategies were undertaken by Brazilian and international organizations. In this context, the Codex Commission on Food Contaminants (CCCF) has emerged as a forum to discuss with more transparency issues related to mycotoxins, focusing on establishing maximum levels and codes of practices for some commodities and mycotoxins to ensure fair trade and food safety. Our experience in investigating and understanding mycotoxin contamination across the food chains in Brazil has contributed nationally and internationally to providing some answers to these issues.
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., Gholam Reza Jahed Kh, Inteaz Alli ., Ebrahim Nowroozi ., and Ramin Nabizadeh . "Mercury Contamination in Fish and Public Health Aspects: A Review." Pakistan Journal of Nutrition 4, no. 5 (August 15, 2005): 276–81. http://dx.doi.org/10.3923/pjn.2005.276.281.
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Janik, Edyta, Marcin Niemcewicz, Michal Ceremuga, Maksymilian Stela, Joanna Saluk-Bijak, Adrian Siadkowski, and Michal Bijak. "Molecular Aspects of Mycotoxins—A Serious Problem for Human Health." International Journal of Molecular Sciences 21, no. 21 (October 31, 2020): 8187. http://dx.doi.org/10.3390/ijms21218187.
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Mycotoxins are toxic fungal secondary metabolities formed by a variety of fungi (moulds) species. Hundreds of potentially toxic mycotoxins have been already identified and are considered a serious problem in agriculture, animal husbandry, and public health. A large number of food-related products and beverages are yearly contaminated by mycotoxins, resulting in economic welfare losses. Mycotoxin indoor environment contamination is a global problem especially in less technologically developed countries. There is an ongoing effort in prevention of mould growth in the field and decontamination of contaminated food and feed in order to protect human and animal health. It should be emphasized that the mycotoxins production by fungi (moulds) species is unavoidable and that they are more toxic than pesticides. Human and animals are exposed to mycotoxin via food, inhalation, or contact which can result in many building-related illnesses including kidney and neurological diseases and cancer. In this review, we described in detail the molecular aspects of main representatives of mycotoxins, which are serious problems for global health, such as aflatoxins, ochratoxin A, T-2 toxin, deoxynivalenol, patulin, and zearalenone.
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Otero, María Carolina, Juan A. Fuentes, Cristian Atala, Sara Cuadros-Orellana, Camila Fuentes, and Felipe Gordillo-Fuenzalida. "Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry." Foods 11, no. 12 (June 15, 2022): 1763. http://dx.doi.org/10.3390/foods11121763.
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Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.
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Cortés-Sánchez, Alejandro De Jesús. "About Clostridium botulinum, Fish and Tilapia." Modern Applied Science 15, no. 3 (April 8, 2021): 1. http://dx.doi.org/10.5539/mas.v15n3p1.
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Fish and products are considered a food of nutritional quality that constituents a part of the human diet, produced and commercialized worldwide. Tilapia is one of the main fish for aquaculture production destined for human consumption in different presentations: refrigerated, frozen, fillet, cured, canned, among others. Fish, in addition to being a highly nutritious food, is also sensitive to deterioration and contamination along the food chain, being able to be contaminated mainly by microorganisms that are casual agents of consumer illnesses. Clostridium botulinum and spores can contaminate foods such as fish and products whose germination, growth and generation of botulinum toxin puts the health of consumers at high risk of acquiring botulism disease, which is of importance in public health due to its incidence and high fatality rate. This review describes in a general way the aspects related to fish and tilapia, foodborne diseases such as botulism, the causal agent, in addition to sanitary regulation, control and prevention of contamination of food products to protect food safety, and consumer’s health.
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Mastanjević, Krešimir, Vinko Krstanović, and Kristina Habschied. "A Review on Antifungal Green Preservatives: An Aspect of Food Industry." Current Research in Nutrition and Food Science Journal 10, no. 3 (December 20, 2022): 830–39. http://dx.doi.org/10.12944/crnfsj.10.3.2.
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Many studies have been conducted on the harmful effect of mycotoxins on human and animal health. However, other chemicals can also contribute to the toxicity of ingested foods, directly or indirectly (via animal products). Many synthetic chemicals that are used for field treatments of cereals, or applied during storage time to prolong the storage time and to insure the absence of fungal contamination, are proven to be harmful to human and animal health. In order to reduce the usage of such chemicals and to improve the already deteriorated ecosystems, scholars are dedicated to optimizing and commercializing a “greener” option not only for agronomic applications, but also for the food industry. Recent advances in the effectiveness of green preservatives aiming at the food industry will be described in this paper. The intention is to preserve not only the health-related aspects of food by applying green preservatives, but also to maintain the ecological aspect regarding the environment as much as possible.
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Cortés Sánchez, Alejandro De Jesús, Martha Lorena Guzmán Robles, Rodolfo Garza Torres, Luis Daniel Espinosa Chaurand, and Mayra Diaz Ramirez. "Food Safety, Fish and Listeriosis." Turkish Journal of Agriculture - Food Science and Technology 7, no. 11 (November 23, 2019): 1908. http://dx.doi.org/10.24925/turjaf.v7i11.1908-1916.2888.
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Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and human mortality due to causative agents of listeriosis, along with their resistance to antimicrobials, they have acquired a greater emphasis on human health, animal health and food industry, resulting in the implementation of safety systems such as good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) system, analytical methods and microbiological criteria, as some of the actions to contribute to the food safety and public health protection. The purpose of this review document is to provide, in a general way, aspects involved in foodborne illnesses, specifically listeriosis and its association with fish as a transmitting food, considering the prevention and control measures of this disease through food. It also includes aspects related to antimicrobial resistance by bacterial isolates obtained from fish, their implications and health risks.
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Cortés-Sánchez, A. D. J. "Clostridium perfringens in foods and fish." Regulatory Mechanisms in Biosystems 9, no. 1 (February 28, 2018): 112–17. http://dx.doi.org/10.15421/021816.
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Foodborne diseases are considered an important public health problem at a global level due to their levels of incidence and mortality as well as their negative consequences in economic and social aspects. Foodborne diseases are defined as those that are generated by the ingestion of food and water contaminated by chemical or biological agents commonly affecting health at the level of the gastrointestinal system. Among the risks and dangers to health from food are the diseases caused by Clostridium perfringens, a common bacterium which inhabits water, soil, vegetables, fish, the gastrointestinal system of human and animals and of course foods. The importance of this bacterium in health and food lies both in its cosmopolitan distribution, ability to generate heat-resistant spores and food poisoning, which makes control and prevention actions indispensable along the food chain. This article presents a general description of foodborne diseases, including those caused by consumption of food, such as fish, derived from contamination by C. perfringens; likewise, the actions and recommendations undertaken around the world for the prevention and control of these diseases are shown, including aspects related to the antimicrobial resistance phenomenon and its impact on public health.
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Motta, Sergio Paulo Olinto da, Steve Flint, Paul Perry, and Alasdair Noble. "Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home." Brazilian Journal of Food Technology 17, no. 2 (June 2014): 154–65. http://dx.doi.org/10.1590/bjft.2014.018.
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Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007). In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012). Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003). This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety) and answers (likelihood of food contamination). A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.
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Bhatnagar, D., K. Rajasekaran, M. Gilbert, J. W. Cary, and N. Magan. "Advances in molecular and genomic research to safeguard food and feed supply from aflatoxin contamination." World Mycotoxin Journal 11, no. 1 (February 23, 2018): 47–72. http://dx.doi.org/10.3920/wmj2017.2283.
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Worldwide recognition that aflatoxin contamination of agricultural commodities by the fungus Aspergillus flavus is a global problem has significantly benefitted from global collaboration for understanding the contaminating fungus, as well as for developing and implementing solutions against the contamination. The effort to address this serious food and feed safety issue has led to a detailed understanding of the taxonomy, ecology, physiology, genomics and evolution of A. flavus, as well as strategies to reduce or control pre-harvest aflatoxin contamination, including (1) biological control, using atoxigenic aspergilli, (2) proteomic and genomic analyses for identifying resistance factors in maize as potential breeding markers to enable development of resistant maize lines, and (3) enhancing host-resistance by bioengineering of susceptible crops, such as cotton, maize, peanut and tree nuts. A post-harvest measure to prevent the occurrence of aflatoxin contamination in storage is also an important component for reducing exposure of populations worldwide to aflatoxins in food and feed supplies. The effect of environmental changes on aflatoxin contamination levels has recently become an important aspect for study to anticipate future contamination levels. The ability of A. flavus to produce dozens of secondary metabolites, in addition to aflatoxins, has created a new avenue of research for understanding the role these metabolites play in the survival and biodiversity of this fungus. The understanding of A. flavus, the aflatoxin contamination problem, and control measures to prevent the contamination has become a unique example for an integrated approach to safeguard global food and feed safety.
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Rapinski, Michael, Richard Raymond, Damien Davy, Thora Herrmann, Jean-Philippe Bedell, Abdou Ka, Guillaume Odonne, et al. "Local Food Systems under Global Influence: The Case of Food, Health and Environment in Five Socio-Ecosystems." Sustainability 15, no. 3 (January 28, 2023): 2376. http://dx.doi.org/10.3390/su15032376.
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Globalization is transforming food systems around the world. With few geographical areas spared from nutritional, dietary and epidemiological transitions, chronic diseases have reached pandemic proportions. A question therefore arises as to the sustainability of local food systems. The overall purpose of this article is to put in perspective how local food systems respond to globalization through the assessment of five different case studies stemming from an international research network of Human-Environment Observatories (OHM), namely Nunavik (Québec, Canada), Oyapock (French Guiana, France), Estarreja (Portugal), Téssékéré (Senegal) and Littoral-Caraïbes (Guadeloupe, France). Each region retains aspects of its traditional food system, albeit under different patterns of influence modelled by various factors. These include history, cultural practices, remoteness and accessibility to and integration of globalized ultra-processed foods that induce differential health impacts. Furthermore, increases in the threat of environmental contamination can undermine the benefits of locally sourced foods for the profit of ultra-processed foods. These case studies demonstrate that: (i) the influence of globalization on food systems can be properly understood by integrating sociohistorical trajectories, socioeconomic and sociocultural context, ongoing local environmental issues and health determinants; and (ii) long-term and transverse monitoring is essential to understand the sustainability of local food systems vis-à-vis globalization.
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Lobstein, Tim. "Food policies: a threat to health?" Proceedings of the Nutrition Society 61, no. 4 (November 2002): 579–85. http://dx.doi.org/10.1079/pns2002192.
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Food policies deliver large quantities of food relatively safely, but they are failing to deliver healthy diets. Policies fall into three broad categories: the supply of sufficient amounts of food (food security); the provision of food free from contamination (food safety); the provision of a healthy diet available to all (nutritional quality). These three aspects are dealt with by institutions that rarely engage with each other, let alone coordinate their strategies. Greater financial support has been given to agricultural policy than to any other joint EU endeavour. In the last decade food safety has dominated headlines and has influenced recent changes to EU food policies. New food authorities and agencies have been established and ministerial responsibilities have been redefined. Yet, it is nutrition, or rather `mis-nutrition', that is the largest single cause of death and disease within the region, and indeed worldwide. This need not be the case. Nutrition and dietary policies may find themselves in close alliance with policies for sustainable agriculture. However, the change in thinking that will be required will mean reconsidering the role of commercial food production. Successful nutrition policies may yet prove to be the next major step in the improvement of public health.
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Kim, Jeong-Weon. "College Students’ Perception on Sustainable Diets." Korean Association of Practical Arts Education 35, no. 3 (September 30, 2022): 1–20. http://dx.doi.org/10.24062/kpae.2022.35.3.1.
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With with rapid change of climate, sustainable diets considering environmental, economic and social aspects of food system emerged as an important concept worldwide. In this study, the college students’ perceptions on sustainable diets were examined to diagnose their level of understanding and to be used for their future education. The basic data were collected from 115 college students taking an on-line class on food and diets in 2020 and 2021 located in Seoul. The word files of each report were analyzed by using Taguette program, an open-source software for qualitative research and Microsoft Excel. The results were as following. Firstly, the words occurred in the respondents’ mind by sustainable diets were health, environment, being eco-friendly, nutrition/nutrients in order. Abstract concepts occurred by sustainable diets were Health and nutrition, environment and being eco-friendly, and definite concepts related with food were vegetables, organic/no pesticide vegetables, local food, fruits, cooked rice for positive aspect and fast food/instant food, food waste for negative aspect. Secondly, the phrases describing the characteristics of sustainable vs non-sustainable diets were suggested as eco-friendly vs environmental contamination/destroy, health vs non-health, nutritionally balanced diet vs non-balanced diet/diet, eating proper amount vs overeating/eating at night, natural food vs processed food, vegetarian diet/vegetables vs meat diet/meat. Based on the results, the respondents seemed to perceive that sustainable diets are eco-friendly, healthy and nutritionally balanced diets by consuming proper amount of natural or vegetable food rather than process food. Thirdly, the definition of sustainable diets described as a sentence could be categorized into 9 groups by the key words of environment, health, and future. And the most frequent one was a diet that protects environment as well as human health. Above results showed that the respondents do not perceive social and economic aspects of sustainable diets other than envrionment and health when compared with the defition of FAO, the 3rd National Food Education Plan and concept of sustainability. Therefore, social and economic aspects of sustainable diet along with environment and health should be stressed and further education needs to be provided for college students to practice sustainable diets in their daily life.
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Beczner, J., and I. Bata-Vidács. "Microbiology of plant foods and related aspects." Acta Alimentaria 38, Supplement-1 (November 1, 2009): 99–115. http://dx.doi.org/10.1556/aalim.38.suppl.7.
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Vegetables and fruits are staple food for the human mankind, and they are also considered as the symbol of healthy nutrition. They are consumed fresh and cooked, in salad mixes, freshly pressed, fermented, minimally processed form, stored under different conditions, etc. Since they are in close contact with the environment, natural or artificial, and have a natural microbiota on their surface highly variable as a function of the surrounding, they are prone to get contaminated with human pathogens, too. More attention is paid to the food-borne outbreaks in the last 10 years related to the consumption of contaminated plant foods, and it is also in the focus of our interest. The main activities of the Unit cover the following areas: microbial contamination of fruits and vegetables, also in relation to the soil, the methods of cell count reduction using also non-thermal methods, the biofilm formation and the response ofBacillus cereusto the technological stresses.
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Sarmento Amoras, Eloiza, and Anderson Luiz Pena Costa. "Aflatoxins: A Brief Review of their Chemical Properties, Toxicological Effects and Control Measures." Archives of Ecotoxicology 2, no. 3 (September 30, 2020): 43–46. http://dx.doi.org/10.36547/ae.2020.2.3.43-46.
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Aflatoxins are toxic secondary metabolites produced by the fungi of the genus Aspergillus. These substances cause food poisoning with clinical manifestations that vary according to the time of exposure and concentration of the dose ingested, representing a serious public health problem for compromising the food security, also causing considerable economic losses both in the production of stocked vegetable foods, as well as in the livestock contaminated with these substances through the feed. Therefore, this literature review aims to introduce some aspects related to the contamination of food by the fungi of the genus Aspergillus, the chemical and toxicological properties of the aflatoxins, as well as the strategies of control to avoid them in food.
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Ichim, Mihael, Gianina Crisan, Carmen Tebrencu, and Hugo de Boer. "PhytoAuthent: Molecular authentication of complex herbal food supplements for safety and efficacy." Research Ideas and Outcomes 4 (May 30, 2018): e26986. http://dx.doi.org/10.3897/rio.4.e26986.
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The PhytoAuthent project was structured to gather, test, develop and apply, in real life case scenarios, molecular techniques, such as biochemical fingerprinting and DNA sequence-based methods, for plant identification of constituents in complex herbal products. The project had a strong focus on applied aspects like protecting consumers from health risks associated with product substitution and contamination of herbal products.
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Honua, Mohanad Hassan Mohamed. "The bacterial contamination of food handlers hands in Wad madani city restaurants, Sudan." International Journal Of Community Medicine And Public Health 5, no. 4 (March 23, 2018): 1270. http://dx.doi.org/10.18203/2394-6040.ijcmph20181201.
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Background: Food handlers may cross-contaminate raw and processed food stuffs as well as inadequately cook and store foods. These contributory factors are due to a lack of food hygiene awareness or implementation.Methods: Study was conducted between (October to December 2017), 100 samples were collected randomly from hands of food handlers working in restaurants of Wad Madani city. A sterile quality swabs were used to collecting the samples from handlers after screened the hand of handler particularly around the fingers and palm. The swab was immediately sealed and transported to Al-bagea medical center laboratory for examination. One hundred questionnaires were designed to obtain information about food handlers knowledge and their personal hygiene. The data was analyzed by (SPSS v16th) system.Results: The contaminated hands of food handlers by bacteria was 87%, the minimum colony forming unit (CFU) was (10×106 cfu/ml), 70% of handlers were educated and 55% of handlers were working in restaurants more than 5 years.Conclusions: The study showed high level of education of food handlers and may be aware of the need for personal hygiene, they do not comprehend crucial aspects of hygiene such as cleaning of work surfaces and washing their hands by water and soap, so we need deep messages for health education of food handlers.
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Veldkamp, T., and J. Eilenberg. "Insects in European feed and food chains." Journal of Insects as Food and Feed 4, no. 3 (August 30, 2018): 143–45. http://dx.doi.org/10.3920/jiff2018.x006.
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Insects or insect products are valuable feedstuffs for animal feeds but for further implementation more research is required. Different symposia contribute to sharing the obtained knowledge and in this special issue the activities of the EAAP study commission Insects are highlighted as well as five papers presented during the 2017 annual EAAP meeting in Tallinn, Estonia and one paper presented during the ‘Insectinov2 2017’ meeting in France. The papers highlight different aspects of the insect chain such as sustainability, insect health, bacterial contamination, nutritional value of insect meal and regulatory system.
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Feddern, V., H. Mazzuco, F. N. Fonseca, and G. J. M. M. de Lima. "A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures." Animal Production Science 59, no. 4 (2019): 608. http://dx.doi.org/10.1071/an18076.
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Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.
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Farag, Mayada R., Mahmoud Alagawany, May Bin-Jumah, Sarah I. Othman, Asmaa F. Khafaga, Hazem M. Shaheen, Dalia Samak, Abdelrazeq M. Shehata, Ahmed A. Allam, and Mohamed E. Abd El-Hack. "The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review." Molecules 25, no. 8 (April 22, 2020): 1941. http://dx.doi.org/10.3390/molecules25081941.
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The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.
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Das Sarkar, S., P. R. Swain, S. K. Manna, S. Samanta, P. Majhi, A. K. Bera, B. K. Das, and B. P. Mohanty. "Arsenic contamination in food chain - a menace to food safety, human nutrition and health." Journal of Environmental Biology 43, no. 03 (May 2, 2022): 339–49. http://dx.doi.org/10.22438/jeb/43/3/mrn-1973.
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The metalloid arsenic is one of the persistent toxic elements that has affected a vast population of human being across the globe. Its lethal and unsafe levels in drinking water have been witnessed by more than 100 million people in the South and South-east Asia alone. Literatures suggest that contaminated groundwater is the potential source for arsenicosis. Widespread arsenic contamination in surface water, soil and sediments-either of geogenic or anthropogenic origin-has resulted in presence of this carcinogenic pollutant in plant and animal produce such as rice, vegetables, milk, meat, fish, etc. Further, the arsenic mediated stress to all living organisms is of great concern. Thus, the entire biome is under massive threat of arsenic. The extent and severity of arsenic contamination in human diet has challenged the safety aspect of human nutrition and health. The chronic arsenicism in human is of greater concern and demands immediate implementation of mitigative measures. The risk of arsenic toxicity through water as well as food and possible way-out have been discussed in this review.
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MARASTEANU, I. JULIA, GIRVIN LIGGANS, JESSICA OTTO, and ANGELA LASHER. "Advancing Retail Food Policy Debates: Estimating the Risk of Contaminated Servings of Food Attributed to Employee Food Handling Practices in Retail Food Establishments." Journal of Food Protection 81, no. 12 (November 27, 2018): 2034–39. http://dx.doi.org/10.4315/0362-028x.jfp-18-251.
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ABSTRACT Food employee contamination of ready-to-eat foods through improper food handling practices is an important contributing factor for foodborne illness in retail and food service establishments. Decreasing the incidence of improper food handling practices is a frequent topic of retail food policy deliberations that often involves estimating the degree to which a proposed policy might affect a specific food handling practice. However, the potential reduction in contaminated servings of food, and therefore foodborne illnesses avoided, associated with a given proposed policy change, is all too often uncertain. This article discusses the components, assumptions, and applications of the food handling practices model, a quantitative model that estimates the impact of food handling practices on servings of food moving along three consecutive stages: the contamination stage, the pathogen control stage, and the foodborne illness stage. To our knowledge, this article is the first time the model has been presented in an academic platform, and we also explore unique and interesting aspects of the model not addressed in publicly available documents. Risk-based estimates for contaminated servings of food attributed to changes in one or multiple food handling practices are derived that provide an important link between increased compliance with proper food handling practices and public health. Model estimates show that decreases in the incidence of inappropriate food handling practices lead to varying levels of contaminated food servings avoided, depending on the food handling practice. The ability to derive such estimates provides stakeholders and the general public with a means of understanding the relative impact of proposals to reduce improper food handling and to help inform regulatory food safety policy discussions and decision making.
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Wang, Chang Lu, Jing Wang, Mian Hua Chen, Yu Rong Wang, and Feng Juan Li. "The Quality Evaluation of Monascus Pigments and Red Yeast Rice of China." Applied Mechanics and Materials 121-126 (October 2011): 509–13. http://dx.doi.org/10.4028/www.scientific.net/amm.121-126.509.
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Red Yeast Rice and monascus pigments are main monascus products in China. Monascus pigments are used as natural food colorants. Red Yeast Rice can be used as material of monascus pigments or as nutrition supplement. The citrinin contamination in monascus products restricts the health development of monascus fermentation relative companies. We collected and investigated 20 monascus products from different companies in China. The quality evaluation was measured from three aspects as follow: pigments color values, monacolin k content, and contamination of citrinin. The results showed that 50% monascus pigments samples are superior in quality, which have higher color values without the citrinin contamination. Most of Red Yeast Rice samples absent of monacolin k. Only two Red Yeast Rice samples contain monacolin k, which accompanied with citrinin contamination.
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Noor, Rashed, and Farahnaaz Feroz. "Requirements for microbiological quality management of the agricultural products." Nutrition & Food Science 45, no. 5 (September 14, 2015): 808–16. http://dx.doi.org/10.1108/nfs-06-2015-0073.
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Purpose – The purpose of this paper is to portray a general situation on the microbiological spoilage aspects of agriculture and focus on the necessary management schemes of microbiological contamination aiming to deliver information on the public health safety. Design/methodology/approach – A substantial number of local studies on nutritional policies have been performed earlier; however, the microbiological quality control of the agricultural products is still scarce. This review analyzes the microbiological aspects of local agricultural products together with the study findings relevant to food safety as published both globally and locally. Findings – Ongoing awareness on the microbiological quality in accordance to the recommended microbiological limit of different fresh produces would deliver a practical outcome in the safe crop management. Information on microorganisms contaminating agricultural products is expected to ensure public health safety especially within the developing countries along with Bangladesh. Originality/value – The improvements in agriculture status in Bangladesh, particularly in microbiological quality perspective, have been relatively slow, principally due to lack of knowledge on the health risks within the mass population caused by microorganisms harbored through the agricultural products. The novelty of the current review, thus, underlies the necessity of microbiological quality management of the agricultural products, projection on the specific microorganisms contaminating the agricultural products and possible disease outbreaks caused by the consumption of these contaminated products.
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da CUNHA, DIOGO THIMOTEO, VERIDIANA VERA de ROSSO, and ELKE STEDEFELDT. "Should Weights and Risk Categories Be Used for Inspection Scores To Evaluate Food Safety in Restaurants?" Journal of Food Protection 79, no. 3 (March 1, 2016): 501–6. http://dx.doi.org/10.4315/0362-028x.jfp-15-292.
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ABSTRACT The objective of this study was to verify the characteristics of food safety inspections, considering risk categories and binary scores. A cross-sectional study was performed with 439 restaurants in 43 Brazilian cities. A food safety checklist with 177 items was applied to the food service establishments. These items were classified into four groups (R1 to R4) according to the main factors that can cause outbreaks involving food: R1, time and temperature aspects; R2, direct contamination; R3, water conditions and raw material; and R4, indirect contamination (i.e., structures and buildings). A score adjusted for 100 was calculated for the overall violation score and the violation score for each risk category. The average violation score (standard deviation) was 18.9% (16.0), with an amplitude of 0.0 to 76.7%. Restaurants with a low overall violation score (approximately 20%) presented a high number of violations from the R1 and R2 groups, representing the most risky violations. Practical solutions to minimize this evaluation bias were discussed. Food safety evaluation should use weighted scores and be risk-based. However, some precautions must be taken by researchers, health inspectors, and health surveillance departments to develop an adequate and reliable instrument.
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Kępińska-Pacelik, Jagoda, and Wioletta Biel. "Mycotoxins—Prevention, Detection, Impact on Animal Health." Processes 9, no. 11 (November 14, 2021): 2035. http://dx.doi.org/10.3390/pr9112035.
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Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera Fusarium, Aspergillus, and Penicillum are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.
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Santos, L., S. Marín, V. Sanchis, and A. J. Ramos. "Capsicum and Mycotoxin Contamination: State of the Art in a Global Context." Food Science and Technology International 14, no. 1 (February 2008): 5–20. http://dx.doi.org/10.1177/1082013208090175.
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Owing to their usual conditions of production in countries with warm and humid climates and to poor storage conditions, products derived from Capsicum sp. are susceptible to fungal contamination and development, which can lead to the accumulation of mycotoxins in these foods. Thus, products as chilli or paprika can be contaminated with fungal toxins, such as aflatoxins, ochratoxins and other mycotoxins, which pose a serious risk to public health. This study reviews the main aspects regarding mycotoxin contamination of Capsicum, in the context of the importance of this product in a global market and approaches the effect of processing on final contamination of foods, as well as reviews the analytical methodology commonly employed in fungal and mycotoxin analysis in these types of products.
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Mensah, P., L. Mwamakamba, D. Nsue-Milang, and C. Mohamed. "Public health and food safety in the WHO African region." African Journal of Food, Agriculture, Nutrition and Development 12, no. 52 (July 5, 2012): 6317–35. http://dx.doi.org/10.18697/ajfand.52.who-6.
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Contaminated food continues to cause numerous devastating outbreaks in the African Region. In Africa, a large proportion of ready-to-eat foods are sold by the informal sector, especially as street foods. The hygienic aspects of vending operations and the safety of these foods are problematic for food safety regulators. The global food crisis has worsened an already precarious food situation because when food is in short supply people are more concerned about satisfying hunger than the safety of the food. The aetiological agents include various pathogenic bacteria, parasites and viruses. Chemical contaminants are becoming increasingly important. Human factors including: unhygienic practices and deliberate contamination, environmental factors, such as unsafe water, unsafe waste disposal and exposure of food to insects and dust, undercooked food, and prolonged storage of cooked food without refrigeration are the main predisposing factors. WHO’s position is that food safety must be recognised as a public health function and access to safe food as a basic human right. The work of WHO in food safety is in line with its core functions and various global and regional commitments, especially the document entitled “Food Safety and Health: A Strategy for the WHO African Region (AFR/RC57/4) adopted in 2007. WHO has been supporting countries to strengthen food safety systems and partnerships and advocacy; to develop evidence-based food safety policies; strengthen laboratory capacity for foodborne disease surveillance; enhance participation of countries in the standard-setting activities of the Codex Alimentarius Commission; and strengthen food safety education using the WHO Five Keys to Safer Food . The implementation of the Regional Food Safety Strategy adopts a holistic farm-to-fork approach which addresses the entire food control system. Much has been achieved since the adoption of the document Food Safety and health: A Strategy for the WHO African Region, but commitment to food safety still remains low due to competing priorities. In particular, countries are now shifting away from fragmented food control implementation towards multi-agency and coordinated as well as single agency systems. The Codex Trust Fund has facilitated participation and capacity building for Codex work. Although funding for the Food Safety Programme has increased as compared to the levels in 2002, this remains inadequate. WHO will continue to support countries to strengthen food safety systems in line with its core functions and as enshrined in the regional food safety strategy.
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Perlin, Gustavo Olivo, Cassio Marques Perlin, and Lisiane Almeida Martins. "Epidemiological and microbiological aspects of residential outbreaks of foodborne illness in the Parana State, Brazil." Semina: Ciências Agrárias 37, no. 6 (December 14, 2016): 4051. http://dx.doi.org/10.5433/1679-0359.2016v37n6p4051.
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Foodborne illness results in high costs to public health and the food chain production worldwide. The majority of the population is unaware of food safety requirements and consequently, domestic kitchens are sources of contamination and spread of disease. Eating habits and the profile of food handlers in these sites guide the planning of surveillance and public education. This study describes the epidemiological and microbiological aspects of household outbreaks of foodborne illness in the State of Parana, using the Notifiable Diseases Information System database. There were 357 outbreaks between 2008 and 2012 in the State of Parana, and households were the main place of occurrence (43.70%), followed by restaurants and bakeries (21.00%), and kindergartens and schools (11.20 %). Household outbreak records derived from the municipalities for regional health coverage, based in Curitiba, Cascavel, Pato Branco, Foz do Iguaçu and Londrina. These indicated an increased number of reported cases between 2011 and 2012. The increase in reporting reflects a greater awareness among professionals because of training. The results highlight the consumption of contaminated food (36.15%), by strains of coagulase positive Staphylococcus (36.23%). They also reflect an intensification and wholeness of public policies on the education of the population regarding hygiene principles in the acquisition, handling, preparation, storage, and consumption of food in the household.
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Bertero, Alessia, Paola Fossati, Doriana Eurosia Angela Tedesco, and Francesca Caloni. "Beauvericin and Enniatins: In Vitro Intestinal Effects." Toxins 12, no. 11 (October 29, 2020): 686. http://dx.doi.org/10.3390/toxins12110686.
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Food and feed contamination by emerging mycotoxins beauvericin and enniatins is a worldwide health problem and a matter of great concern nowadays, and data on their toxicological behavior are still scarce. As ingestion is the major route of exposure to mycotoxins in food and feed, the gastrointestinal tract represents the first barrier encountered by these natural contaminants and the first structure that could be affected by their potential detrimental effects. In order to perform a complete and reliable toxicological evaluation, this fundamental site cannot be disregarded. Several in vitro intestinal models able to recreate the different traits of the intestinal environment have been applied to investigate the various aspects related to the intestinal toxicity of emerging mycotoxins. This review aims to depict an overall and comprehensive representation of the in vitro intestinal effects of beauvericin and enniatins in humans from a species-specific perspective. Moreover, information on the occurrence in food and feed and notions on the regulatory aspects will be provided.
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Angelovičová, Mária, Michal Angelovič, and Lucia Zeleňáková. "Research of selected physical indicators of table eggs in the small-scale breedings from the aspect of health safety." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 893–904. http://dx.doi.org/10.5219/1357.
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The purpose of this study was to investigate selected indicators of the table eggs in small-scale breedings, focusing mainly on the eggshell and its contamination and damage. Our object of study was eggs, shell, damage, and contamination of table eggs. Four small-scale breedings were randomly selected in Slovakia. These breeds were alternatively with an outdoor free-range. Laying hens Dominant was bred under conditions small-scale breeds No.1, No. 2 and No. 3 in the 1st laying cycle, and No. 4 in the 2nd laying cycle. Egg weight was balanced in three small-scale breedings. Egg weight was significantly higher in the fourth small-scale breeding, statistically significant (p <0.05) compared to egg weight in the studied 3 small-scale breedings. Shell weight and shell thickness in the equatorial plane of the egg were balanced in three small-scale breedings and in the fourth small-scale breedings were significantly higher, statistically significant (p <0.05). The higher egg weight per breeding is related to the higher laying hens age that was in the 2nd laying cycle compared to laying hens 3 small-scale breedings in the 1st laying cycle. Higher eggshell weight in three farms may be related to improved conditions in breeding hygiene, as confirmed by the results of investigations into contamination and damage to table eggs. These differences may also be related to nutrition.
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Benkerroum. "Aflatoxins: Producing-Molds, Structure, Health Issues and Incidence in Southeast Asian and Sub-Saharan African Countries." International Journal of Environmental Research and Public Health 17, no. 4 (February 13, 2020): 1215. http://dx.doi.org/10.3390/ijerph17041215.
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This review aims to update the main aspects of aflatoxin production, occurrence and incidence in selected countries, and associated aflatoxicosis outbreaks. Means to reduce aflatoxin incidence in crops were also presented, with an emphasis on the environmentally-friendly technology using atoxigenic strains of Aspergillus flavus. Aflatoxins are unavoidable widespread natural contaminants of foods and feeds with serious impacts on health, agricultural and livestock productivity, and food safety. They are secondary metabolites produced by Aspergillus species distributed on three main sections of the genus (section Flavi, section Ochraceorosei, and section Nidulantes). Poor economic status of a country exacerbates the risk and the extent of crop contamination due to faulty storage conditions that are usually suitable for mold growth and mycotoxin production: temperature of 22 to 29 °C and water activity of 0.90 to 0.99. This situation paralleled the prevalence of high liver cancer and the occasional acute aflatoxicosis episodes that have been associated with these regions. Risk assessment studies revealed that Southeast Asian (SEA) and Sub-Saharan African (SSA) countries remain at high risk and that, apart from the regulatory standards revision to be more restrictive, other actions to prevent or decontaminate crops are to be taken for adequate public health protection. Indeed, a review of publications on the incidence of aflatoxins in selected foods and feeds from countries whose crops are classically known for their highest contamination with aflatoxins, reveals that despite the intensive efforts made to reduce such an incidence, there has been no clear tendency, with the possible exception of South Africa, towards sustained improvements. Nonetheless, a global risk assessment of the new situation regarding crop contamination with aflatoxins by international organizations with the required expertise is suggested to appraise where we stand presently.
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Collins, Deirdre, and Thomas Riley. "Clostridium difficile in Asia: Opportunities for One Health Management." Tropical Medicine and Infectious Disease 4, no. 1 (December 28, 2018): 7. http://dx.doi.org/10.3390/tropicalmed4010007.
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Clostridium difficile is a ubiquitous spore-forming bacterium which causes toxin-mediated diarrhoea and colitis in people whose gut microflora has been depleted by antimicrobial use, so it is a predominantly healthcare-associated disease. However, there are many One Health implications to C. difficile, given high colonisation rates in food production animals, contamination of outdoor environments by use of contaminated animal manure, increasing incidence of community-associated C. difficile infection (CDI), and demonstration of clonal groups of C. difficile shared between human clinical cases and food animals. In Asia, the epidemiology of CDI is not well understood given poor testing practices in many countries. The growing middle-class populations of Asia are presenting increasing demands for meat, thus production farming, particularly of pigs, chicken and cattle, is rapidly expanding in Asian countries. Few reports on C. difficile colonisation among production animals in Asia exist, but those that do show high prevalence rates, and possible importation of European strains of C. difficile like ribotype 078. This review summarises our current understanding of the One Health aspects of the epidemiology of CDI in Asia.
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Tarbeeva, Svetlana, Anna Kozlova, Elizaveta Sarygina, Olga Kiseleva, Elena Ponomarenko, and Ekaterina Ilgisonis. "Food for Thought: Proteomics for Meat Safety." Life 13, no. 2 (January 17, 2023): 255. http://dx.doi.org/10.3390/life13020255.
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Foodborne bacteria interconnect food and human health. Despite significant progress in food safety regulation, bacterial contamination is still a serious public health concern and the reason for significant commercial losses. The screening of the microbiome in meals is one of the main aspects of food production safety influencing the health of the end-consumers. Our research provides an overview of proteomics findings in the field of food safety made over the last decade. It was believed that proteomics offered an accurate snapshot of the complex networks of the major biological machines called proteins. The proteomic methods for the detection of pathogens were armed with bioinformatics algorithms, allowing us to map the data onto the genome and transcriptome. The mechanisms of the interaction between bacteria and their environment were elucidated with unprecedented sensitivity, specificity, and depth. Using our web-based tool ScanBious for automated publication analysis, we analyzed over 48 000 scientific articles on antibiotic and disinfectant resistance and highlighted the benefits of proteomics for the food safety field. The most promising approach to studying safety in food production is the combination of classical genomic and metagenomic approaches and the advantages provided by proteomic methods with the use of panoramic and targeted mass spectrometry.
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Kołodziejczak, Klaudia, Anna Onopiuk, Arkadiusz Szpicer, and Andrzej Poltorak. "Meat Analogues in the Perspective of Recent Scientific Research: A Review." Foods 11, no. 1 (December 31, 2021): 105. http://dx.doi.org/10.3390/foods11010105.
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There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.
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Elshafie, Shahenda S., Hazem S. Elshafie, Rasha M. El Bayomi, Ippolito Camele, and Alaa Eldin M. A. Morshdy. "Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt." Foods 11, no. 8 (April 16, 2022): 1159. http://dx.doi.org/10.3390/foods11081159.
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Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers’ preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have been efficiently used as antimicrobial agents against phyto- and food pathogens. The current study was conducted to evaluate the microbial contamination of three industrial meat products from five governorates in Egypt, identify the predominant bacterial and fungal isolates and determine the antimicrobial efficacy of some EOs (thyme, fennel, anise and marjoram) against the most predominant microbial isolates. A sensory test was also performed to estimate the customer preferences for specific organoleptic aspects of meat products after EOs treatment. Results showed that there is a promising antimicrobial activity of all studied EOs against some microbial isolates in a dose-dependent manner. In particular, thyme EO showed the highest significant antibacterial activity against P.fluorescence and E. coli. Whereas the marjoram EO showed the highest activity against P. aeruginosa. In addition, the sensory test revealed that the treatment with anise and marjoram EOs showed the highest acceptability by the testers and did not show significant differences on the organoleptic properties with respect to control. As overall, the obtained results of the current research are promising and proved feasibility of employing plant EOs as possible preservatives for processed meat products.
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Angulo-Bejarano, Paola I., Jonathan Puente-Rivera, and Rocío Cruz-Ortega. "Metal and Metalloid Toxicity in Plants: An Overview on Molecular Aspects." Plants 10, no. 4 (March 27, 2021): 635. http://dx.doi.org/10.3390/plants10040635.
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Worldwide, the effects of metal and metalloid toxicity are increasing, mainly due to anthropogenic causes. Soil contamination ranks among the most important factors, since it affects crop yield, and the metals/metalloids can enter the food chain and undergo biomagnification, having concomitant effects on human health and alterations to the environment. Plants have developed complex mechanisms to overcome these biotic and abiotic stresses during evolution. Metals and metalloids exert several effects on plants generated by elements such as Zn, Cu, Al, Pb, Cd, and As, among others. The main strategies involve hyperaccumulation, tolerance, exclusion, and chelation with organic molecules. Recent studies in the omics era have increased knowledge on the plant genome and transcriptome plasticity to defend against these stimuli. The aim of the present review is to summarize relevant findings on the mechanisms by which plants take up, accumulate, transport, tolerate, and respond to this metal/metalloid stress. We also address some of the potential applications of biotechnology to improve plant tolerance or increase accumulation.
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Hariyati, Nabila, Moch Agus Krisno Budiyanto, and H. Husama. "The Relationship of Sanitation Hygiene of Grilled Sausage at Car Free Day (CFD) Malang to Bacteria Colonies Number." Jurnal ILMU DASAR 19, no. 2 (July 30, 2018): 71. http://dx.doi.org/10.19184/jid.v19i2.6332.
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The number of bacteria in the grilled sausage is affected by sanitation hygiene. Aspects of hygiene sanitation include food handlers, equipment, presentation, means of peddlers, and merchant centers. If these five aspects do not meet the standards then it can trigger the occurrence of food contamination by microorganisms. This study aims to determine whether there is a hygiene relationship sanitation traders on the number of bacterial colonies roasted sausages in the car free day (CFD) of Malang City. Data collection using observation sheet referred to Decree of Minister of Health, Number 942/MENKES/SK/VII/2003. Data in the form of hygiene sanitation score. Product moment correlation is used to analyze the presence or absence of relationship between variables. Result of research indicate that there is relation of sanitation hygiene of merchant to the number of bacteria in burning sausage in Car Free Day (CFD) Malang. Keywords: hygiene sanitation, grilled sausage, the number of bacteria
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Anater, Amanda, Bruno Machuca Thon, Francisco Pizzolato Montanha, Saulo Henrique Weber, Deivid Roni Ribeiro, and Cláudia Turra Pimpão. "Fish consumption and consumer awareness aspects of possible mycotoxin contamination in fish in Curitiba-PR, Southern Brazil." Revista Brasileira de Ciências Ambientais 56, no. 3 (August 18, 2021): 541–49. http://dx.doi.org/10.5327/z217694781023.
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The global per capita consumption of fish reached a record of 20.5 kg in 2018, thus demonstrating the sector’s importance. A potential risk to consider when consuming fish is the indirect intake of mycotoxins by humans when consuming fish from intensive fish farming fed with potentially contaminated mycotoxins. The aim of this study was to evaluate fish consumption and consumer awareness of possible mycotoxin contamination in Curitiba, Paraná, Brazil. The information was obtained through a questionnaire applied at supermarkets in 5 different city regions, obtaining 358 respondents. Descriptive analysis was performed on the data, followed by Spearman’s correlation analysis between the responses. It was observed that demographic data (e.g., age, gender, and social class) significantly influenced fish consumption frequency. Thus, 64.80% of respondents preferred tilapia meat over other fish species, 89.91% of people are unaware of mycotoxins, and 93.95% of people do not know what damage mycotoxins cause in human and animal health, and 86.17% of people did not know about any disease related to fish consumption. Schooling had a significant correlation with the aforementioned issues, demonstrating that lower educational levels negatively influence the perception of illnesses caused by food. The most consumed fish is farm-raised tilapia and the consequent possibility of mycotoxin exposure. Respondents are unaware of the possible mycotoxin presence infish and their impact on human health.
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Poms, Roland Ernest, Elke Anklam, and Matthias Kuhn. "Polymerase Chain Reaction Techniques for Food Allergen Detection." Journal of AOAC INTERNATIONAL 87, no. 6 (November 1, 2004): 1391–97. http://dx.doi.org/10.1093/jaoac/87.6.1391.
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Abstract Food allergies represent an important health problem in industrialized countries. Undeclared allergenic foods as contaminants in food products pose a major risk for sensitized persons. Reliable detection and quantification methods for food allergens are necessary to ensure compliance with food labeling and improve consumer protection. The methods currently used for the detection of potential allergens in foods are to target either the allergen itself or a marker that indicates the presence of the offending food. As markers for the presence of potentially allergenic foods or ingredients, specific proteins or DNA fragments are targeted. In routine food analysis, the enzyme-linked immunosorbent assay (ELISA) and the polymerase chain reaction (PCR) in the form of a real-time PCR or in combination with an ELISA have been used. The availability, the characteristics, and some future aspects ofDNA-based methods in the rapid and sensitive detection of potentially allergenic food constituents or contaminations are discussed in this review.
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Astuti, Intan Ayuning, Nurjazuli Nurjazuli, and Nikie Astorina Yunita Dewanti. "Gambaran Perilaku Higiene Sanitasi Makanan dan Kontaminasi E.coli pada Pedagang Makanan Jajanan di Sekolah Dasar Kecamatan Genuk, Kota Semarang." MEDIA KESEHATAN MASYARAKAT INDONESIA 19, no. 3 (May 10, 2020): 201–5. http://dx.doi.org/10.14710/mkmi.19.3.201-205.
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ABSTRAKLatar belakang: Banyak makanan jajanan sekolah yang kurang memenuhi persyaratan kesehatan yang mengancam kesehatan anak. Sehingga diperlukan aspek penilaian higiene sanitasi makanan untuk mengendalikan resiko pencemaran pada makanan. Bakteri yang sering dijadikan indikator pencemaran makanan adalah Escherichia coli. Tujuan utama penelitian ini adalah untuk mengetahui gambaran praktik higiene sanitasi dan kontaminasi E.coli pada pedagang makanan jajanan di lingkungan sekolah dasar wilayah Kecamatan Genuk, Kota Semarang.Metode: Penelitian ini merupakan jenis penelitian deskriptif dengan menggunakan metode pendekatan kualitatif berupa observasi, wawancara dan uji laboratorium. Sampel diambil dengan metode purposive sampling, sebanyak 33 pedagang makanan jajanan di sekolah dasar wilayah Kecamatan Genuk, Kota Semarang.Hasil: Hasil penelitian menunjukkan tingkat pengetahuan pedagang makanan jajanan sudah baik yaitu sebanyak 18 (54,5%) responden. Sikap pedagang yang baik yaitu sebanyak 17 (51,5%). Ketersedediaan fasilitas higiene sanitasi yang kurang baik sebanyak 17 (51,5%).Simpulan: Praktik higiene sanitasi pedagang makanan jajanan masih kurang baik yaitu sebesar 18 (54,5%) dan terdapat makanan jajanan yang terkontaminasi bakteri E.coli yaitu sebanyak 11 (33,3%) sehingga higiene sanitasi dari pedagang makanan jajanan perlu diperbaiki. Kata kunci: makanan, higiene, sanitasi, Escherichia coliABSTRACTTitle: A Description of Food Hygiene and Sanitation and E.coli contamination in Snack Food Traders in Genuk Sub-District Primary Schools, Semarang City Background: Many school snacks is not health for requirements and threaten children's. Some aspects of assessment hygiene and sanitation, control the risk of contamination of the food. Bacteria are often used as indicators of food contamination is Escherichia coli. The main purpose of this research to know the description of food hygiene and sanitation with E. coli contamination on traders' food snacks in elementary school Kecamatan Genuk, Semarang City.Method: This research is a type of descriptive research using a qualitative approach in the form of observation, interviews and laboratory tests. Samples were taken by purposive sampling method, as many as 33 snacks traders in elementary schools in the Genuk District, Semarang City.Result: The results showed the level of knowledge of street food vendors was already good as many as 18 (54.5%) respondents. A good attitude of traders is as much as 17 (51.5%). The availability of poor sanitation hygiene facilities is 17 (51.5%).Conclusion: The sanitation hygiene practices of street food vendors are still not good at 18 (54.5%) and some snacks are contaminated with E. coli bacteria as many as 11 (33.3%) so that the sanitation hygiene of street food vendors needs to be improved. Keywords: food, hygiene, sanitation, Escherichia coli
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Emilia, Qori. "Challenge of bacteriophage application to improve food safety and its administration into the human gut: an article review." Journal of Microbial Systematics and Biotechnology 2, no. 1 (July 31, 2020): 10–21. http://dx.doi.org/10.37604/jmsb.v2i1.36.
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Ensuring microbial food safety has always been a challenge at every stages along the food chain. Meanwhile, healthier community lifestyle demands natural antimicrobial agents to alleviate the increasing use of chemical preservatives to address microbial contamination. Antimicrobial resistance issue has also elevated the effort to search for an alternative way to antibiotics. Bacteriophage (phage) is currently being assessed for its potency as biocontrol agent to enhance food safety and as a tool for therapeutic purpose. Prior to phage application, safety assessment must be conducted in which includes several considerations: from the discovery, toxicological aspects to the impact of phage ingestion on the gut microbiota. The gut microbiota which consist of variety of microorganisms inside the human gastrointestinal tract, cohabitate to each other. Phage is naturally present as one of microorganisms in the human gut and dynamically interacted with other microbial communities. Phage application to foods and food-contact surfaces may leave a residue and cause the phages to be ingested, which in result may alter the gut microbiota composition. Many findings have examined the relationship between gut microbiota and human health, and so is the factors affecting their modulation. This review aimed to discuss several points of view from published research papers related to the challenge of phage administration into the human gut.
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Osaili, Tareq M., Balsam Qubais Saeed, Sadi Taha, Ahmed Omar Adrees, and Fayeza Hasan. "Knowledge, Practices, and Risk Perception Associated with Foodborne Illnesses among Females Living in Dubai, United Arab Emirates." Foods 11, no. 3 (January 21, 2022): 290. http://dx.doi.org/10.3390/foods11030290.
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Foodborne illnesses are a widespread and growing public health concern worldwide. The aim of this study was to investigate the knowledge, practices, and risk perception pertaining to food safety among females living in Dubai, United Arab Emirates (UAE). A questionnaire-based cross-sectional study was undertaken consisting of 827 female participants between January to April 2020. The study showed that the overall food safety risk perception was below satisfactory (53.3%). The highest score was seen in the “recognition of foodborne illnesses” aspect (76.7%). The participants were aware of “personal hygiene and cleaning” (61.7%), “cross-contamination prevention” (62.5%), “food purchasing” (60.0%), and “storage of frozen foods” (55.6%). The participants had a low level of knowledge pertaining to “food cooking” (26.0%) and “risk of microbiological infection” (13.3%). There was a statistically significant (p ≤ 0.05) association between knowledge and practices of respondents with employment status, age, and educational levels. In conclusion, the female respondents might act as vehicles for the spread of foodborne illnesses. To reduce this risk, providing food safety awareness programs to this portion of the population is paramount.
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Gab-Allah, Mohamed A., Kihwan Choi, and Byungjoo Kim. "Type B Trichothecenes in Cereal Grains and Their Products: Recent Advances on Occurrence, Toxicology, Analysis and Post-Harvest Decontamination Strategies." Toxins 15, no. 2 (January 17, 2023): 85. http://dx.doi.org/10.3390/toxins15020085.
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Type B trichothecenes (deoxynivalenol, nivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol) and deoxynivalenol-3-glucoside (DON-3G) are secondary toxic metabolites produced mainly by mycotoxigenic Fusarium fungi and have been recognized as natural contaminants in cereals and cereal-based foods. The latest studies have proven the various negative effects of type B trichothecenes on human health. Due to the widespread occurrence of Fusarium species, contamination by these mycotoxins has become an important aspect for public health and agro-food systems worldwide. Hence, their monitoring and surveillance in various foods have received a significant deal of attention in recent years. In this review, an up-to-date overview of the occurrence profile of major type B trichothecenes and DON-3G in cereal grains and their toxicological implications are outlined. Furthermore, current trends in analytical methodologies for their determination are overviewed. This review also covers the factors affecting the production of these mycotoxins, as well as the management strategies currently employed to mitigate their contamination in foods. Information presented in this review provides good insight into the progress that has been achieved in the last years for monitoring type B trichothecenes and DON-3G, and also would help the researchers in their further investigations on metabolic pathway analysis and toxicological studies of these Fusarium mycotoxins.
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Musfirah, Musfirah, Atikah Rahayu, and Helfi Agustin. "PENERAPAN PRINSIP HIGIENE SANITASI DENGAN KEBERADAAN HAZARD BIOLOGIS PADA PERALATAN DI KANTIN UNIVERSITAS." Jurnal Kesehatan dan Pengelolaan Lingkungan 3, no. 1 (January 30, 2022): 18–23. http://dx.doi.org/10.12928/jkpl.v3i1.6336.
Full textAbstract:
Cafetaria in university must meet the nutritious and healthy snacks for students. The quality of healthy and nutritious food is influenced by hygienic, good sanitation and free-hazard contamination aspects on the canteen management. Poor sanitation and hygiene utensils and storage management can increase food contamination.This study aimed to determine the association of implementation of food and hygiene sanitation with the biological hazard on eating utensils. This study used cross-sectional design and was conducted in May 2017. The number of canteen sample were 9 canteen and 15 food handlers. The data were collected by microbiological quality checks on tableware and cookware which were often used by the food handlers in food management, observation sheet of sanitary conditions of eating utensils, and questionnaires to find out the implementation of food sanitation hygiene in the canteen. The analytical statistic method used Fisher test. The results study indicate the implementation of hygiene sanitation principle was not associated with the existence of biological hazard of germs in tableware (p = 0,538) and cookware (p = 0,476) variable. Knowledge and practice of food safety needs to be increased through training on food security and food sanitation hygiene among food handlers.
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Adamashvili, Nino, Radu State, Caterina Tricase, and Mariantonietta Fiore. "Blockchain-Based Wine Supply Chain for the Industry Advancement." Sustainability 13, no. 23 (November 25, 2021): 13070. http://dx.doi.org/10.3390/su132313070.
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The wine sector is one of the most ‘amazing’ and significant agri-food sectors worldwide since ancient times, considering revenue or employment as well as health aspects. This article aims to describe the impact of the implementation of blockchain technology (BCT) in the wine supply chain. After the literature review, the study is based on Agent Based Models (ABMs) and carried out by the GAMA program. Then, the model and simulation of BCT wine supply chain is designed. Finally, the paper compares traditional and BCT-based supply chains, and the advantages of the last one are evident. Blockchain is a useful tool to ensure a traceability system and to protect the production from any type of fraud and contamination.
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Andrade Júnior, Francisco Patricio de, Brenda Tamires de Medeiros Lima, Brencarla de Medeiros Lima, Laísa Vilar Cordeiro, Vanessa Santos de Arruda Barbosa, and Edeltrudes de Oliveira Lima. "Contamination of chickens by Salmonella spp., in Brazil: an important public health problem." ARCHIVES OF HEALTH INVESTIGATION 9, no. 5 (April 20, 2020): 474–78. http://dx.doi.org/10.21270/archi.v9i5.4793.
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Introduction: Bacteria of the genus Salmonella are important pathogens involved in the contamination of various foods, such as chickens, and may cause food poisoning. Aim: The present study aimed to review the literature on the prevalence of chickens contaminated with Salmonella spp., which are commercializated in different Brazilian states. Material and methods: This was a literary review. The absolute frequency and the total percentage of contaminated samples was calculated and the Qui-square statistical test was applied, considering statistically significant p <0.05. Results: 616 publications were retrieved, but only 10 articles were included to compose the results. The cataloged studies were carried out in 14 different brazilian states, and it was observed that of 5,030 chicken samples analyzed, the mean prevalence of samples contaminated with Salmonellawas 7,3% (n= 365). In addition, the prevalence of samples in the different studies ranged from 2.5% to 44.6%. The most prevalent serotype was S. Enteritidis (28,7%) and a statistically significant association between the type of raw material for commercialization and the result of the chicken samples microbiological analysis was observed (p<0.001), where the carcasses represented 90.1% of the contaminated samples. Conclusion: Thus, the data presented in this study can serve as subsidy for the development of necessary, political or legislative, measures that allow a better control of commercialized chickens in Brazil.Descriptors: Salmonella; Foodborne Diseases; Epidemiology.ReferencesSouza GC, Gonsalves HRO, Gonsalves HEO, Coêlho JLS. Característica microbiológica da carne de frango. ACSA. 2014;10(1):12-17.Pinto LAM, Pinto MM, Bovo J, Mateus GAP, Tavres FO, Baptista ATA, et al. Aspectos ambientais do abate de aves: uma revisão. Rev Uningá. 2018;22(3):44-50.Oliveira ME, Oliveira RLZ, Souza MFLZ, Harada ES, Tech ARB. 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