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Full-Text Articles in Food Science
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Articles
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …
Essential Oils As Additives In Active Food Packaging, Shubham Sharma, Sandra Barkauskaite, Amit Jaiswal, Swarma Jaiswal
Essential Oils As Additives In Active Food Packaging, Shubham Sharma, Sandra Barkauskaite, Amit Jaiswal, Swarma Jaiswal
Articles
Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Active packaging (AP) provides the opportunity for interaction between the external environment and food, resulting in extended shelf-life of food. Chemoactive packaging has an impact on the chemical composition of the food product. The application of natural additive such as essential oils in active packaging can be used in the forms of …
A Review Of Human Factors And Food Safety In Ireland, Ciara Walsh, Maria Chiara Leva
A Review Of Human Factors And Food Safety In Ireland, Ciara Walsh, Maria Chiara Leva
Articles
Increased product shelf-life and globalisation have led to longer and vastly more complicated food chains; potentially presenting greater opportunity for contamination and microbial growth to occur. Modern food safety management systems risk assess hazards (based on current scientific data) and strive to control these, often extensive and convoluted, food production/supply chains through appropriate good hygiene practices (GHP) and HACCP. Contamination of food as a result of human error can undermine even the most carefully prepared and executed HACCP system – culminating in foodborne infection, outbreaks, reputable damage, and erosion of consumer trust. This paper provides a review on the effect …
Laser-Induced Breakdown Spectroscopy For Food Authentication, Maria Markiewicz-Keszycka, Raquel Cama-Moncunill, Maria Piedad Casado-Gavalda, Carl Sullivan, P. J. Cullen
Laser-Induced Breakdown Spectroscopy For Food Authentication, Maria Markiewicz-Keszycka, Raquel Cama-Moncunill, Maria Piedad Casado-Gavalda, Carl Sullivan, P. J. Cullen
Articles
With the globalisation of food markets, food authentication has become a significant concern worldwide to ensure food safety and to avoid origin and quality fraud. A multi-elemental fingerprint is a powerful tool for detection of adulterants and geographical origin of foods. Laser-induced breakdown spectroscopy (LIBS) is a promising technique that can provide a mineral fingerprint of food products. LIBS allows a rapid, high-throughput, micro-destructive and multi-elemental analysis of a wide range of samples type. It has already been demonstrated by several authors that LIBS can be successfully used for food authentication. Although LIBS shows excellent potential for at-line or portable …
Current And Future Technologies For Microbiological Decontamination Of Cereal Grains, Agatha Los, Dana Ziuzina, Paula Bourke
Current And Future Technologies For Microbiological Decontamination Of Cereal Grains, Agatha Los, Dana Ziuzina, Paula Bourke
Articles
Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to …
Recent Advances In The Application Of Non Thermal Methods For The Prevention Of Salmonella In Foods, Shilpi Gupta, Nissreen Abu-Ghannam
Recent Advances In The Application Of Non Thermal Methods For The Prevention Of Salmonella In Foods, Shilpi Gupta, Nissreen Abu-Ghannam
Books/Book Chapters/ Proceedings
Food-borne illness as a result of consumption of foods contaminated with pathogenic bacteria is a world-wide concern. The presence and subsequent growth of micro-organisms in food in addition to improper storage not only results in spoilage but also in a reduction of food quality. The microbiological safety in ready to eat products is a cause of big concern not only for the consumers and food industries but also for the regulatory agencies. The number of documented outbreaks of foodborne diseases has increased in the last decade with Salmonella spp., Listeria monocytogenes and Escherichia coli being responsible for the largest number …