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High pressure processing for food safety

100%
Fonberg-Broczek M., Windyga B., Szczawiński J., Szczawińska M., Pietrzak D., Prestamo G.
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2005
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vol. 52
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issue 3
721-724
EN
Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria - Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae - in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P ≤ 0.001). Enterococcus hirae is much more resistant to high pressure treatment than L. monocytogenes and A. hydrophila. Mathematical methods were applied, for accurate prediction of the effects of high pressure on microorganisms. The usefulness of high pressure treatment for inactivation of microorganisms and shelf-life extention of meat products was also evaluated. The results obtained show that high pressure treatment extends the shelf-life of cooked pork ham and raw smoked pork loin up to 8 weeks, ensuring good micro-biological and sensory quality of the products.
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Food Authenticity and Safety in China: What about the Western World?

100%
Josic D., Giacometti J.
Peptidomics
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2014
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vol. 1
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issue 1
EN
In last years there are numerous food safety incidents in China, and the consequence is that the consumers in this country are losing confidence in domestic food suppliers, and that food safety is becoming a controversial issue in this country. In order to improve this situation, Chinese government now prioritized safety regulation for food products and additives and specified the limits of potentially dangerous ingredients. Chinese scientist recognized the importance of omics in both food science and technology early on, and they will play a key role in realization of this process. In the second part, the issues of food safety and authenticity in Western World were discussed, and recent accidents were depicted. The continuing need for food safety and increasing demand for protection against adulteration of food products is also introducing a growing request for introduction of foodomics methods in food technology and quality control.
3
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ANALYSIS OF IRON CONTENT IN FOOD SUPPLEMENTS IN RELATION TO THE SAFETY OF THEIR USE

86%
Surowiecka J. M., Olczyk P., Ivanova D., Kiselova-Kaneva: Y., Komosińska-Vassev K.
Acta Poloniae Pharmaceutica - Drug Research
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2020
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vol. 77
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issue 2
229-239
EN
Objective of the study was to test dietary supplements available on the European market with regard to their iron content. Twenty-nine vitamin and mineral supplements were investigated, with additional assessment of their mass homogeneity. Iron was determined by means of the AAS1 method following microwave mineralization of particular samples. Findings were compared to iron contents declared by producers. Tested supplements were analysed with regard to the ratio between the amount of iron supplied to the body and the RDA2 for adults and pregnant women, as well as in view of the number of preparation pieces required to be taken in in order to ensure the RDA in the groups included in the research. All preparations were characterised by high mass homogeneity. The iron content determined in the supplements was different from the values indicated by the producers on the packages. Four supplements did not meet the European requirements concerning acceptable limits of nutrient tolerance stated on the labels. Tolerance for iron value in food supplements indicated by producers on packages varied from RDAs for the studied groups. The dosage recommended by the producer was mostly different from the dosage necessary to meet the requirements for iron RDA in the studied groups.
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