Day 2 :
- Track 4: Food Preservation, Quality Standard and Food Management Systems
Track 5: Food Labeling
Track 6: Risk-Benefit
Track 7: Environmental Protection Co-Management with Food Safety
Chair
Simon Flanagan
Food Safety & Allergens Reading Scientific Services Ltd (RSSL), United Kingdom
Co-Chair
Paul Isherwood
SHS Group Drinks Division, United Kingdom
Session Introduction
Stan Kubow
McGill University
Canada
Title: Protection of polyphenol-rich potato extracts and polyphenol metabolites against pulmonary inflammation caused by ozone exposure
Time : 14:00-14:20
Biography:
Stan Kubow is an Associate Professor at Dietetics and Human Nutrition at McGill University. He has over 95 peer-reviewed research publications in clinical and human population studies, animal models and cell culture examining the impact of foods, nutrients and phytochemicals on a variety of disease outcomes. He is on the Editorial Board of Nutrition and Medicine, Journal of Nutrition and Metabolism, Journal of Lipids and 10 PhD and 29 MSc students have graduated under his supervision. His current research activity is to study the impact of nutritional interventions against the metabolic syndrome, gut and lung inflammatory diseases and environmental toxicants.
Abstract:
Ozone exposure linked with air pollution represents a significant contributor to cardiopulmonary morbidity and mortality which is closely related to pro-inflammatory events. As dietary polyphenols are associated with anti-inflammatory effects, we tested the efficacy of a polyphenol rich potato extract (PRPE) supplement to affect lung inflammation in ozone-exposed male and female C57BL/6 mice. Male and female mice were fed ad libitum either a 100% PRPE [chlorogenic acid (200 mg/kg diet) and ferulic acid (6 mg/kg diet)] or 20% PRPE [chlorogenic acid (40 mg/kg diet) and ferulic acid (1.2 mg/kg diet)]. After 4 weeks of dietary adaptation, animals were exposed to 0.8 ppm ozone or air in a stainless steel chamber for 4 hour and euthanized 24 hours post exposure. Dietary supplementation with PRPE protected against ozone-induced pulmonary inflammation/injury in both sexes as demonstrated by decreased protein concentration (100% and 20% PRPE) and lowered alveolar macrophage cell and neutrophil cell counts (100% PRPE) in bronchoalveolar lavage fluid. To identify for possible bioactive components, colonic digesta obtained from digestion of PRPE in a human simulated gastrointestinal model underwent metabolism via CaCo-2/HepG2 co-culture which mimics human intestinal and hepatic first pass metabolism. 3-Phenylpropionic acid (PPA) which is a microbial-generated metabolite of chlorogenic acid was detectable by electrospray time-of-flight mass spectrometry after CaCo-2/HepG2 co-culture of PRPE digesta. At physiological concentrations PPA showed protective anti-inflammatory action against H2O2-induced inflammation in human Calu-3respiratory epithelial cells. Overall, these studies indicate PRPE exerts anti-inflammatory pulmonary protection against ozone exposure which may be partly mediated by PPA.
Nikolaos E. Mavroudis
Northumbria University at Newcastle
United Kingdom
Title: The impact of Spore aggregation on viable and total counts of Bacillus subtilis
Time : 14:20-14:40
Biography:
Nikos Mavroudis is a Senior Lecturer and Programme Leader in Food Science and leads the laboratory of Food Engineering & Separation of Actives (FoESA) in the Dept. of Applied Sciences in Northumbria University at Newcastle. Previously Nikos was a Research Scientist and Project Leader for Unilever R&D for 9 years and has been responsible for developing the separation expertise within Unilever R&D Vlaardingen, the Netherlands. His research interests are focused on Food Security & Food Safety, particularly relevant is his interest on bacterial flow cytometry and surface decontamination. Nikos has published 10 research articles in peer review journals and 12 patents/patent filings and his work has attracted ca 325 citations excluding self-citations.
Abstract:
Introduction: Decontamination of surfaces is a vitally important process in industrial settings, however in order to assess the efficacy of an antimicrobial, it is imperative that an accurate bacterial enumeration method is in place to avoid over or under-estimating the remaining bacterial count. Aggregation can be common in biofilm forming organisms such as B. cereus, therefore Bacillus subtilis spores area good safe alternative to model pathogenic organism. In these communication spores of B. subtilis are exposed to different conditions and their total counts as well as viable counts are assessed by plating and flow cytometry (FCM).
Aims: To assess the perceived viable counts of spores across a range of different pH conditions and compare these with the total counts via FCM and to compare these results with spore counts with a non-ionic surfactant present to gain an insight into ‘true’ counts.
Methods: Spores were examined in LB broth and PBS (100 mM) at pH 1, 3 5 and 7. Flow cytometry (FCM) was implemented to measure viability, physiology and total counts of spores. Viability was also analysed by plating. Particle size distribution (PSD) was also carried out on spores with and without tween 20 and the levels of aggregation compared.
Results: Tween yielded significantly higher total counts in most cases. At pH-7 in LB, tween increased counts by 55%. This highlights the level of error in count one could expect from standard enumeration techniques. The PSD data clearly showed an increase in aggregation as the pH lowered. The presence of tween 20 broke apart these aggregates, leaving a much more homogenous single population.
Conclusions: The impact of spore aggregation on viable counts is an overlooked aspect possibly due to limitations in methodological analyses. As such, tools which provide total counts such as flow cytometry are extremely valuable in this line of research.
Shengkui Cheng
Chinese Academy of Sciences
China
Title: Food waste away-from-home in urban China: A field study based estimate
Time : 14:40-15:00
Biography:
Shengkui Cheng is a Professor and Director of the Center for World Geography and Resources at the Geographical Sciences and Natural Resources Research (IGSNRR), Chinese Academy of Sciences (CAS). He is also the president of China Society of Natural Resources, a board member of the International Urban Agriculture and Food Security Foundation (RUAF), and a board member of the Chinese Association of Agricultural Science Societies. He is Editor-in-Chief for Resources Science and deputy Editor-in-Chief for Journal of Natural Resources. His research activities involve mainly on agriculture ecology and sustainable resource use. In recent years, he initiated research on food waste and its environmental impacts in China. He is Principle Investigator of the Natural Sciences Foundation funded key project “Food waste in urban China: Patterns, environmental impacts, and sustainable consumption” (2013-2017). The preliminary findings have been published in the first Chinese Food Waste report, with support from Oxfam. He has close collaboration with researchers in the Europe on food waste and would like to initiate similar collaboration with US partners as well.
Abstract:
When China continues to urbanize and increase the income of their inhabitants, consumer food waste becomes increasing challenging in China. However, there is hitherto little information on the scale and impacts of food waste in China. In this presentation, we will summarize the preliminary results from a Natural Sciences Foundation of China funded project on away-from-home food waste in urban China.This 4-year project aims to investigate the food consumption and waste patterns based on large-scale surveys in Beijing and Lhasa and analyze their resource and environmental impacts, drivers behind and policy implications. Our first round surveys in Beijing and Lhasa in 2013 (including 187 restaurants, 3833 samples) show that the amount of catering food waste per capita in urban area was about 80 grams or about 13%of the ordered amount and thisis higher in Lhasa (120 g) than in Beijing (75g). The food waste comprises many different groups including cereals (25%), vegetables (41%), meats (13%), aquatic products (11%), poultry (7%) and others. The scale of food waste varies greatly depending on saving awareness, portion sizes, preferences, income and ages and so on. The total catering carbon footprint of food waste in Beijing is 1.9-2.1 Mt CO2-eq with meat and vegetables contributing the most (together over 87%). We targeted mainly for restaurant consumers in the survey but included also schools meals because we believe school students are in significant stages of physiological and psychological growth and their attitudes towards food waste should not be neglected. Our first round surveys in Beijing show that about 130 gram food/cap/meal is wasted in school which consists of staple foods (45%), vegetables (30%), meat (15%) and other categories like soup and oil (10%). For the next step, we will expand our surveys in more cities in China. Meanwhile, we will be involved in an EU Horizon 2020 project from 2015 on where we will collaborate with University of Southern Denmark for further analysis of our surveyed results.
Hector Eduardo MartÃnez-Flores
University Michoacana of Saint Nicolas Hidalgo
Mexico
Title: The use of ultrasound as an emerging technology to preserve fresh juice
Time : 15:00-15:20
Biography:
Hector Eduardo Martinez-Flores completed his PhD at the age of 31 years (1997) in the CINVESTAV-IPN Institution, Mexico. He undertook postdoctoral studies in the Universidade Estadual of Campinas, Campinas, Sao Paulo, Brazil from 1997 to 2000. He was visiting professor at Washington State University from 2013 to 2014. He has published more than 37 papers in reputed scientific journals, and has been and is serving as reviewer of 18 JCR journals.
Abstract:
Vegetable and fruit juices are universally accepted, due to their taste and fresh aspect – added to which, they are a source both of nutrients and bioactive compounds. However, the shelf life of fresh juices is short owing to the high moisture and fermentable solids content. Some products, such as carrot juice, demonstrate limited acidity. These factors contribute to microbial growth, in which case, thermal treatment is usually applied to food as a control method. Nevertheless, said treatment can reduce nutrients and affect sensory attributes. Ultrasound is a recent technology, which could be efficient in the control microbial damage and the increase of food shelf-life. Low frequency, high-intensity ultrasound waves are highly efficient in preserving foods. Said waves are associated with cavitation phenomena – explaining generation and evolution of microbubbles in a liquid medium. The result being the continued formation of microbubbles, the size of which increases a thousand-fold during alternative pressure-cycles, and reach a critical imploding size. Implosion involves the release of all the accumulated energy provoking focal increase in temperature, in turn, dissipates causing physical and chemical changes in microbial cells. Ultrasound combined with heat or pressure enhances the disruption of those cells resulting in the inactivation and/or killing of microbial cells. Ultrasound has been tested in the preservation of fruit and vegetable juices, such as: carrot, grape, cranberry, apple, pineapple, orange, watermelon and strawberry. In conclusion, ultrasound is proving to be a promising new technology with reference to its use in the preservation of fruit and vegetable juice.
Yan Pei-sheng
Harbin Institute of Technology
China
Title: Biocontrol of aflatoxin contamination by marine bacteria and terrestrial bacteria
Biography:
Yan Pei-sheng is a professor of microbiology in Harbin Institute of Technology (HIT), Weihai Campus. He has completed his PhD from Huazhong Agricultural University in 1998 and postdoctoral studies from National Food Research Institute of Japan (NFRI) from 2002 to 2004. He is the former Dean of School of Marine Science and Technology from 2009 to 2011, and now a director of the Research Institute of Applied and Marine Microbiology in HIT. He has published more than 200 papers and book chapters in international and national journals.
Abstract:
Aflatoxin contaminations in foods and feeds are problem worldwide. Many strategies have been tried for control of aflatoxin production during pre- and post-harvest. We have been conducted biocontrol of aflatoxin contamination by deep-sea and coastal bacteria from the south Atlantic sea water and sediments and the Yellow sea sediments, and terrestrial bacteria from groundnut geocarphosphere, husks and kernels in China. Firstly, more than 300 strains of terrestrial bacteria and 100 strains of marine bacteria belonging to different species have been deposited in our research institute, which showed significant inhibition activity against the mycelial growth as well as the norsolorinic acid accumulation, the first stable precursors in the aflatoxin biosynthesis pathway. Secondly, one marine Nocardiopsis prasina could produce at least three kinds of known antifungal compounds from its ethyl acetate and chloroform extracts and other unidentified substances. The crude ethyl acetate extracts at 160ppm could inhibit the norsolorinic acid accumulation in artificial inoculated groundnut kernels and rice by 93.90% and 99.47% respectively, whereas for the chemical preservative of sodium diacetate they were 76.66% and 87.31% respectively. Thirdly, one geocarphosphere Bacillus amyloliquefaciens could not only inhibit norsolorinic acid accumulation but also produce plant hormones. A kind of biofertilizer fermented by this strain with kelp residual wastes could significantly promote groundnut yield and inhibit infection of Aspergillus parasiticus on kernels in pot cultivation.
De Boeck Elien
Ghent University
Belguim
Title: Interplay between food safety climate, food safety management system and microbiological output in farm butcheries and affiliated butcher shops
Time : 15:20-15:40
Biography:
Elien De Boeck graduated as a Bioscience Engineer from Ghent University in 2013. Now she is working at the Department of Food safety and Food quality at Ghent University. She is an assistant teacher for the lectures Quality Management and Risk Analysis and started a PhD focusing on the human dimension of food safety, investigating the food safety culture in food companies.
Abstract:
Food safety climate was defined as employees’ (shared) perception of leadership, communication, commitment, resources and risk awareness concerning food safety and hygiene within their current work organization. The food safety climate, prevailing in a food producing organization, can influence human behavior and decision-making of food business operators and affect the final delivered food safety or quality. Apart from applied processing technology and implemented food safety management systems, human factor and its potential effect on microbiological results have been investigated in this work. A food safety climate questionnaire with twenty eight indicators was developed and validated. Four farm based and four affiliated butcheries were screened on their food safety climate, level of implemented food safety management system and via product and environmental microbiological sampling objective data on the microbiological output of the butcheries was collected. No significant difference was found between the food safety climate scores of the affiliated butcher shops and the farm butcheries. But a trend can be seen, as the food safety climate was generally scored higher by these central managed butcher shops than by the independent small scale farm butcheries. The study revealed that despite a less elaborated/fit-for-purpose FSMS, some butcheries are able to achieve a good microbiological output, if a good food safety climate is present in their organization.
Thomas Bøhn
Genok- Centre for Biosafety
Norway
Title: Contamination of soy for food and feed by intended use of herbicides: The case of Roundup Ready GM soy
Time : 15:40-16:00
Biography:
Thomas Bohn is a Professor of Gene Ecology in Faculty of Health Sciences, UiT The Arctic University of Norway. His research interests are focused on the impact of modern biotechnologies, especially genetically modified organisms (GMOs) on experimental model systems and on real food-webs. He is particularly interested in risk assessment and effect studies of products of modern biotechnologies. We use multiple model systems from viruses and bacteria to Daphnia magna and rodents in the laboratory. One focus has been on the food quality and ecotoxicity of GM plants (e.g. Bt-maize and Roundup Ready soy) in a feeding model using the waterflea Daphnia magna, also in combination with chemical stressors (herbicides and other chemical pollutants).
Abstract:
Food and feed quality is crucial to human and animal health. Quality can be defined as nutritional sufficiency of minerals, vitamins and fats, etc. but it also includes the absence of toxins, whether man-made or from other sources. Surprisingly, almost no data exist in the peer-review literature on herbicide residues in herbicide tolerant genetically modified (GM) plants after close to 20 years on the market. In research recently published by our laboratory we collected soybean samples grown under three typical agricultural conditions: organic, GM, and conventional (but non-GM). The GM soybeans were resistant to the herbicide Roundup, whose active ingredient is glyphosate. We tested these samples for nutrients and elements as well as relevant pesticides including glyphosate and AMPA (its main breakdown product). All individual samples of GM-soy contained residues of both glyphosate and AMPA, on average 9.0 mg/kg. In contrast, no sample from the conventional or the organic soybeans showed residues of these chemicals. This demonstrates that Roundup Ready GM-soybeans sprayed during the growing season take up and accumulate glyphosate and AMPA. Further feeding studies in the model organism Daphnia magna indicate that these residues reduce the quality of the GM soy The case illustrates that the innovation of improved weed control, enabled by genetic engineering and herbicide tolerant plants, i.e. by spraying herbicides during the growing season, also include unwanted contamination of toxic chemicals from where it was meant to work – on weeds in the environment – to consumers around tables and in barns.
Lydia Ninan Lestario
Satya Wacana Christian University
Indonesia
Title: Extraction and identification of anthocyanin of Java Prune (Kopsia pruniformis) fruit peels
Time : 16:15-16:35
Biography:
Lydia Ninan Lestario has completed her PhD in Food Science from Gadjah Mada University, Yogyakarta, Indonesia and Postdoctoral studies from University of Arkansas, USA. She is a Senior Lecturerat Chemistry Department, Faculty of Science and Mathematics, Satya Wacana Christian University, Salatiga, Central Java, Indonesia. Her research interest is in food processing and using anthocyanin as food colorant and functional food. She has published more than 25 papers innational accreditedand non accredited journals. She has also written some articles in national newspapers and done some community services to spread her knowledge to people in rural area in Indonesia beside her teaching and research activities.
Abstract:
Java Prune (Kopsia pruniformis) is a tropical plant which has dark purple color on the fruit peelindicated high anthocyanin content that had potency as source of safe natural colorant.The aims of this research were to determine the total anthocyanin content of Java Prune (Kopsia pruniformis), to compare several solvents that could extract highest anthocyanin and to identify kind of its anthocyanin.The total anthocyanin content was determined by pH differential method whereas the identification of anthocyanidin was based on the Rf value, maximum absorbance of the spots and time retention on HPLC with anthocyanidin standard. The results showed that the total anthocyanin content ofjava prune fruit peels was 3602.13±43.15 mg/100g (based on fresh weight), the best solvent for extraction of anthocyanin was 1% tartaric acid which could extract 56.02% anthocyanin (about 2017.89±86.95 mg/100 gr). It was found 4 kinds of anthocyanins in java prune fruit peels: Cyanidin-3-glucoside, Petunidin-3-glucoside, Pelargonidin-5-glucoside and Pelargonidin-3-rhamnoside in which the major was Cyanidin-3-glucoside.
Alenka Hmelak Gorenjak
University of Maribor
Slovenia
Title: Nitrate intake with consuming traditional food – fermented white cabbage (Brassica oleracea L. capitata)
Time : 16:35-16:55
Biography:
With the research work in the fields of Food Safety, Alenka Hmelak Gorenjak works closely with the University of Maribor. With the topic of her PhD studies she participated in the study for the project "Study on the influence of food processing on nitrate levels in vegetables", which was co-funded by the EFSA. Her research and scientific activity has resulted in the publication of scientific articles and publications with scientific and professional contributions to the conference. She is also a reviewer of scientific journal articles.
Abstract:
Vegetables constitute the main source of nitrates for the human body; other food groups and drinking water represent less significant sources. In the literature, high nitrogen inputs are often associated with adverse effects, associated with its conversion to the more toxic nitrite. In the oral cavity and the gastrointestinal tract, five to twenty percent of ingested nitrate is affected by anaerobic bacteria that convert it to nitrite, which represents 80% of the total human exposure to nitrite. The sources of the highest intake of nitrate for the human body are leafy vegetables and potatoes. In winter time, due to the increased accumulation of nitrates in lettuce, the nitrate intake is significantly increased by eating lettuce. The possibilities of nitrate reduction represent traditional forms of consumption of seasonal vegetables, such as white cabbage (Brassica oleracea L. capitata). The high performance liquid chromatography was used to determine the nitrate content in raw white cabbage and the changes in nitrate content after the fermentation and cooking of the fermented white cabbage. The white cabbage was fermented according to the classical process in large vinegar factories. In our study, the nitrate content in the raw cabbage was 374 mg/kg of fresh matter (between 118 mg/kg and 695 mg/kg). During the fermentation of the cabbage, the nitrate content was not significantly changed. After cooking, the nitrate levels in the fermented cabbage have significantly decreased by 22 %. In the winter time, eating cabbage (fresh or fermented) significantly reduces the intake of nitrates in our organism. Preservation of traditional dietary habits can therefore have a positive impact on human health
Yashasvi Sanja Perera
Trainee in Asian Collaboration for Excellence in Non-communicable Disease (ASCEND) Research Network
Srilanka
Title: Does the language used in labeling of food matter?
Time : 16:55-17:15
Biography:
Yashasvi Sanja Perera is a MBBS doctor passed out from the University of Colombo at the age of 28 years and currently is a post graduate trainee in critical care medicine.She has been an ASCEND (Asian Collaboration for Excellence in Non-communicable Disease (ASCEND) Research Network) trainee since 2012 and involved in predoctoral research training. She has published more than 12 papers in reputed journals and has continuing interest in non communicable diseases related research.
Abstract:
The Asia-Pacific region is facing an epidemic of Non-Communicable Diseases (NCDs) partly as result of changing food habits and sedentary life styles. Studies have shown that Sri Lankan consumers are receptive to labelling and are willing to pay for these items. However, there is a wide variation in the labelling of foods. This study investigated language use in labelling of commonly used foods. A questionnaire was used to study labels of 177 common food items from supermarkets in Colombo, Sri Lanka and its suburbs with regards to labelling the name, ingredients and nutrition information. Subsequently a list of 10 common words used in the sections on ingredients and nutrition information were compiled and given to 65 patients and carers admitted to hospital with NCDs. This group was selected because the disease requires changes in dietary habits.English only was used in labelling food products by 64 (36.4%) and all three languages used by 41 (23.4%). Ingredients were mentioned in 169 and English alone was used in 99(56%). Nutrition information was given in 163 and English alone was used by129 (73.2%). 33.8% inpatients and accompanying carers, were not able to read even a single English word in the list. Food labels in Sri Lanka provide scant information in native languages of Sinhala and Tamil. A majority of patients accessing a premier hospital in the capital were unable to read the common contents given in labels. Urgent steps are required to make it mandatory to have information in native language.
Haya Alayadi
The Universty of Sheffield
United Kingdom
Title: Food Safety Management System: What, Why and How?
Biography:
Haya M AlAyadi, A 27 years old years Saudi. Has completed two major Masters in Health System and Quality Management and the second in Dental Public Health. Now a PhD candidate researching in Oral Health Related Quality of life Measures. She is an Academic in King Saud Universty, also Head of quality in the dental care department.
Abstract:
For any organization it is crucial to establish a quality management system. Thus, as part of quality management of food organization is international accreditation that would enable an organization to set up a management system to maintain. The ISO accreditation is one of the most important international accreditation that refers to, The International Organization for Standardization. The International Organization for Standardization (ISO) has constructed different types of standards that could be employed according to the aim of the organization. Regarding food industry the ISO-22000 or the Food Safety Management System (FSMS) was initiated. Its main goal is the provision of internationally recognized standard for food safety management system that could be applied in any organization in the food chain in order to ensure that food is safe at the time of consumption. This lecture aims to illustrate the rationality toward ISO-22000, implementation technique to any organization in the food chain and requirements.
C. A. Stefenon
Universidade de Caxias do Sul
Brasil
Title: Phenolic composition and antioxidant activity in sparkling wines: modulation by the ageing on lees
Biography:
Cláudia Alberici Stefenon has completed his PhD in Biotechnology at the age of 43 years from Universidade de Caxias do Sul, Brazil. She is director of Research and Development at private organization Biotecsul - Tecnologia em Alimentos and Teacher of Enology and Gastronomy at Faculdade da Serra Gaúcha, Brazil. She has published in reputed journals and has been serving as an editorial board member of repute. Has experience in the area of Science and Technology of Food and Beverage, acting on the following topics: wine and health, sensory and laboratory analyzes of wines, food and cosmetics, oenological techniques and tourism.
Abstract:
Sparkling wines (SW) have a special biological aging on lees that is performed using two distinct methods: in the bottle (Champenoise) or in isobaric tanks (Charmat method). The objective of this study was to compare the levels of phenolic compounds, β-glucosidase and antioxidant activity during the aging on lees, in samples of SW produced at industrial scale by both methods. The β-glucosidase activity has been constant over time, showing a close relationship with all the polyphenols studied (resveratrol, piceid, tyrosol, gallic, caffeic and ferulic acids), which were affected by the sur lie time. With these cross-reactions, the biological properties of the SW were also modulated. The results showed that the long period of ageing decreased the antioxidant potential in all samples. This work demonstrates that the sur lie is more important than the production method itself, due to its ability to modulate the necessary changes to achieve the specific objective.
Eulogio J. Llorent-MartÃnez
University of Jaén
Spain
Title: Analysis of the chemical composition of selected novel food supplements: Benefits and risks
Biography:
Eulogio J. Llorent-MartÃnez (Jaén, Spain, 1981) is working as a research scientist at the Department of Physical and Analytical Chemistry (University of Jaén, Spain). His research interests include the development of automated luminescence sensors with applications in the clinical, food and environmental fields; the analysis of natural products in plants and foods by HPLC-MS/MS; the quantification of trace elements in foods by ICP-MS; and the analysis of contaminants in foods by GC-MS. He has published more than 50 papers in reputed journals and has been serving as an editorial board member for different scientific journals.
Abstract:
In recent years, consumer’s interest about the health benefits of different exotic berry-type fruits (and their corresponding juices, capsules, etc) has rapidly increased. The most extensively consumed berry-type products (commonly called superfoods) in Spain are derived from goji, pomegranate, chia, açaÃ, and mangosteen. All these fruits support the immune system and are nutrient dense. In general, they have a remarkable concentration of antioxidants, monounsaturated fats, dietary fibre, phytosterols, essential amino acids, and vitamins. Although these supplements are claimed to present high levels of minerals, there are not enough scientific data to support this statement. In addition, the absence of enough data regarding the levels of toxic trace elements may represent a risk to the consumer. During the research here presented, 26 elements were quantified, and the obtained data critically discussed from the point of view of health benefits and potential risks due to the presence of toxic substances.
Marija Bodroža-Solarov
University in Novi Sad
Serbia
Title: Food safety aspects of alterative crops in organic farming system
Biography:
Marija Bodroza-Solarov is the Associate Director for Research Activity at Institute of Food Technology in Novi Sad, Serbia. The description of her main research activities: sustainable agricultural production, cereals and pseudo-cereals quality, food safety, food waste valorization. She is the leader of several national and international projects and is currently the organizer of the systematic investigation of wheat and sugar beet quality in Serbia which results in complex database useful for Ministry of Agriculture, breeders, processing industry and related industries.
Abstract:
Environmental protection and sustainable agriculture are contemporary fields of integral rural and agricultural development. Availability of natural resources, severely threatened by global climatic changes as evident fact, points toward the necessity for environmental-friendly organic production and management of product eco-quality. The major aspect of significance of this research is an affirmation of cultures (Triticum aestivum ssp. Spelta, Amaranthus sp., Fagopyrum sp.) predestined by nature for cultivation in organic farming. In the frame of genetic divergence research, populations of these species collected and investigated regarding various aspects of quality with emphasis to phytopathology and health safety issues.
Since there is an increasing demand on the world market for alternative crops suitable for organic production, spelt wheat is a highly attractive farming option. Alternaria species are widespread and infect a great variety of economically important crops. Certain species are known producers of mycotoxins. This study was to assess the protective effect of hulls covering the spelt kernels on Alternaria toxins. The obtained results indicate the significantly higher concentrations of Alternaria toxins in hulls than in dehulled kernels, which implicate the possible protective effect of spelt wheat hulls.
Grain storage technology of these cultures grown in organic systems will be viewed through the application of alternative bio-ecological protective methods against storage pests which include natural inert dusts and extracts of aromatic and medicinal herbs. Natural zeolites and diatomaceous earth (inert dusts) are possible alternatives to chemical control of pests in stored grains and are officially approved for use in the storage of crops from certified organic production system. The application of inert dusts is one possibility for efficient insect control in stored products which simultaneously shows the ability to improve some aspects of wheat technological quality.
Salim Medini
Université de Nîmes
France
Title: Sr isotopic characterization of Nîmes PDO olive oils (France) and Moroccan olive oils - Application for geographical traceability and recognition
Biography:
Salim Medini finished doctorate at the age of 26 years from Nimes University (France) and he has master studies in chemistry and water microbiology at the Limoges University (France).He published 5 articles in reputed journals and have participated in three international conferences.
Abstract:
Recent works have proposed identification of the geographical origin of some food products through the analysis of their strontium (Sr) isotopes signature. Sr is a natural element found in rocks, soil and water in varying concentrations, on the order of 300µg.g-1. The distribution of its isotopes (assessed through monitoring of 87Sr/86Sr ratios) in these reservoirs is specific of the geological environment (type of rock, age, geological history). The Sr element is also found in plants although at generally lower levels (on the order of 20µg.g-1). Based on the assumption that the transfer of Sr from soil to plants takes place without changing isotope ratios, various approaches have been proposed to identify the geographical origin of plant products by determining their 87Sr/86Sr ratio, which might reflect the values observed in the soil. The purpose of this study is to assess the feasibility of Sr extraction from a complex matrix such as olive oil, and to carry out isotopic measurements to implement a geographical identification approach of olive oils using Sr isotopes. Existing protocols for purification of Sr are unsuitable due to the viscosity, high organic load and low strontium content of the lipid matrix (1.5 ng g-1 and 50 ng g-1) (Medini submitted; 2014), coupled with the hydrophilic nature of Sr. Therefore, the first approach proposed here involved setting up a methodology for olive oil treatment for Sr extraction. After validation, the protocol is applied to test a geographical identification of a PDO Nimes' oil by comparison with two Moroccan oils.
Meehye Kim
Ministry of Food and Drug Safety
South Korea
Title: Quantitative determination of carmine in foods by high performance liquid chromatography
Biography:
Meehye Kim got her Bachelor and Master degrees from Seoul National University. She has completed her PhD from University of Massachusetts, Amherst USA in 1989 and worked as a research associate in University of Manchester in England from 1989 to 1992. Then she has worked in United States of Dept. of Agriculture(USDA), Beltsville USA during the period of 1992 to 1994. She joined in Korea Food and Drug Administration since 1996 and has been involved in the field of food safety including food contaminants. Previously she had been a director of food contaminants division. In addition, she has participated many times as a head delegate in CODEX meetings including CCCF(Codex Committee on Contaminants in Foods) and CCMA(Codex Committee on Method of Analysis & Sampling). She is currently the director of food additive and packaging division, Ministry of Food and Drug Safety South Korea. She has published lots of papers in reputed journals.
Abstract:
Carmine is a lake pigment used in many different products such as juice, candies, and confectioneries. Carminic acid also is a major component of cochineal extract, which is used as a natural food colour in Korea. However, there is no analytical method to distinguish them so far. In this study, we have developed a simple and quantitative method for the analysis of carmine in food products by high-performance liquid chromatography coupled to a diode array detector. Samples were homogenized and extracted with 0.05 M NaOH, followed by centrifugation. The resulting solution was filtered and injected to HPLC. Carmine was separated by HPLC using an NovaPak C18 column coupled to a photodiode array detector. The contents of carmine were finally quantified using corresponding calibration curves over ranges of 1.0 to 100 μgml-1, with good correlation coefficients (r2 =0.9999). The recoveries of carmine from foods spiked at levels of 10, 50, and 100 μgg-1 which ranged from 90.4 to 96.2% with relative standard deviations between 2.8 and 6.8%. Limit of detection and limit of quantification of carmine were 0.4 and 1.0 μgml-1, respectively. To the best of our knowledge, no chromatographic method which can separate carmine from carminic acid in foods, has been reported in the literature for the determination of this dye by high-performance liquid chromatography. This method was found to be useful to distinguish carmine from carminic acid, a major component of cochineal extract. The method has been successfully applied to various foods.
S. N. Jha
ICAR-Central Institute of Post-Harvest Engineering & Technology
India
Title: Spectroscopic method for detection and quantification of food adulterants and contaminants
Biography:
S. N. Jha obtained his Ph. D. from IIT Kharagpur in 1995 and has worked at various capacities in ICAR. He is fellow of ational Academy of Agricultural Sciences (NAAS), India, National Academy of Dairy Science India, Indian Society of Agricultural Engineers, Institution of Engineers India and Japan Society for Promotion of Science (JSPS), Dr. Jha is the recipient of 15 awards. Prominent among them are Rafi Ahamed Kidwai Award of ICAR, National Research and Development Corporation (Govt of India) Societal Innovation Award and NAAS Recognition Award. Dr. Jha is author of five books. Nondestructive Evaluation of Food Quality has been published by Springer, while Rapid Detection of Food Adulterants and Contaminants is being published by Elsevier. More than100 research papers in journal of repute with citation h-index18 on google scholar are to his credit.
Abstract:
Food safety is an increasingly important public health issue. It refers to hazards that may make food injurious to the health. The rising incidences of food adulteration and contamination have shaken the trust of consumers. Globalization of food trade, food safety has now become a common concern among both developed and developing countries. Governments round the Globe are intensifying their efforts to improve food safety. Food quality standards have been laid down by many countries to tackle the food safety issues. The food industries therefore need rapid, reliable and affordable technique for food quality analyses to facilitate instant decision making process. Spectroscopy method is an important tool which can easily be employed for high throughput on-line detection of food quality. Infrared (NIR, FTIR) spectroscopy has demonstrated potential as a rapid quality monitoring method for detection of adulterants and contaminants in milk (soymilk, urea, detergent, oil, sugar Aflatoxin B1, M1), fruit juices (patulin, added sugar content, total soluble solids and real juice content and total microbial load on mango surface. FTIR with chemometrics was also used to identify spectral windows having potential of classification of pathogenic bacteria specific to poultry meat. The spectra of food material with and without adulterants and contaminants revealed clear differences based on level and nature of adulterants/ contaminants. Principal component analysis (PCA) showed potential in differentiating the samples at 5% significance level. Pattern recognition analysis using Soft Independent Modeling of Class Analogy (SIMCA) could successfully classify the adulterated/contaminated and non-adulterated/uncontaminated test samples into their respective classes.
Olajide E. Adedeji
Federal University Wukari
Nigeria
Title: Functional, pasting and colour characteristics of ogi(a fermented maize meal) as affected by stage of moringa seed inclusion
Biography:
Olajide E. Adedeji completed his M.SC Food technology from Federal University Wukari, Nigeria.
Abstract:
Moringa seed (20%) was incorporated into ogi (80%) at different stages in the flow line of flour. Functional, pasting and L*a*b* colour characteristics of the samples were determined using standard methods. Loose and packed bulk densities ranged from 0.32 to 0.39g/cm3 and 0.57 to 0.70 g/cm3 respectively. 100% ogi flour had the lowest values in both parameters. Water absorption and swelling capacities of the samples ranged from 0.89 to 1.80ml/g and from 5.81 to 6.99 respectively. Pasting viscosity ranged from 870.33RVU to 4660.67RVU with the sample produced through the incorporation of full fat moringa seed flour during souring stage and 100% flour having the least and highest values respectively. Stage of moringa seed inclusion also had effect on the trough, breakdown and final viscosity of the samples. The range of values obtained for these pasting parameters were 599.33-2940.00RVU, 271.00-1720.67RVU and 840.00-5451.67RVU respectively. There was no significant difference (p≥ 0.05) in L*(a measure of whiteness) among the co fermented, blend of and full fat moringa flours, blend of and defatted moringa flour and 100% flour samples. Low values were recorded for these samples in a* (measure of redness), b* (measure of yellowness) and colour intensity.
Jolaoso A A
Moshood Abiola Polytechnic
Nigeria
Title: The use of natural preservative (ginger and ascorbic acid) in extending the shelf-stability of oso(a lesser-known fermented legume of cathormion altissimum)
Biography:
Jolaoso A A is from Moshood Abiola Polytechnic, Nigeria. He has published many research papers and attended many international conferences.
Abstract:
Oxidative rancidity is a problem envisaged in all legumes containing fat.Therefore,one of the major components of oso(fermented seeds of Cathormion altissimum)is fat which is susceptible to oxidative rancidity. The fear of the side effects of most synthetic anti-oxidants has brought about the use of ginger, ascorbic acid and salt as alternatives preservatives.5g of oso(fermented seeds of Cathormion altissimum)was treated with 0.5ml aqueous extract of freshly prepared ginger extract giving 1600ppm and 2400ppm ginger extract,250ppm and 500ppm ascorbic acid The free fatty acid and peroxide value were used to quantify anti-oxidant activity of oso stored at ambient temperature of 30oc.The aerobic mesophilic count were also determined to monitor whether microbial load increases or decreases. At 1600ppm of ginger, 44.4% reduction in free fatty acid was observed and a significant reduction (P<0.05) in peroxide value was also noted. A decrease of 68.9% was also observed in free fatty acid at 2400ppm.The samples treated with ascorbic acid also exhibited significant decrease(p<0.05) in free fatty acid and peroxide values at various concentrations
Biography:
Ladokun olusola presently in Department of Biochemistry, Faculty of Information Technology and Applied Sciences, Lead City University, Ibadan, Nigeria.
Abstract:
Polyphenol oxidase is present in the majority of plant tissues and it is involved in adverse browning of plant products .Crude polyphenol oxidase (PPO) was extracted from flesh and peels of green and red apple fruits and the concentration of the enzyme in the flesh and peels of the fruits was determined spectrophotometrically. The activity of the enzyme in the green apple peel, green apple flesh, red apple peel and red apple flesh were found to be 2.15, 1.30, 0.70 and 2.65 µmolmin-1cm-3 respectively. The effect of pH on the stability of the enzyme’s activity was also investigated. Catechol at a concentration of 20mM was used as a substrate while sodium acetate buffer (0.2M) with a pH range of 3.6-5.6 and sodium phosphate buffer (0.2M) with a pH range of 6.0-8.0 were used to monitor the effect of pH on the activity of the enzyme. From the results obtained, optimum pH for crude PPO extracted from the green apple peel, green apple flesh, red apple peel and red apple flesh were 7.6, 6.4, 8.4 and 8.0 respectively. Increase or decrease of pH from this range caused decrease in the activity of the enzyme. This can therefore be a good way of controlling undesirable changes in these fruits
Adeola Olufemi, Oyebanji
Nigerian Stored Products Research Institute
Nigeria
Title: Quality and Safety of Agricultural Crops and Products for Nigeria
Biography:
Adeola Olufemi is currently an Assistant Director (Research) at the Nigerian Stored Products Research Institute. His work focus is on Food Crops and Products Microbiological Quality and Safety Assurance in issues of post-harvest practice and technology development. He has published extensively in learned journals and has impacted farmers, processors, traders and students knowledge through lectures and practical demonstration in schools, training workshops and conferences. He is also the Deputy National Coordinator: Products Development NCRP and is currently on sabbatical placement as a Senior Lecturer, Landmark University, Omu Aran, Nigeria.
Abstract:
Agricultural crops and products (plants and animals) are ordinarily prone to microbiological contamination, infection and spoilage, to losses of more than 50% of production for pershables and up to 30% of production of durables. Further, rotting of crops are objectionable and aflatoxin contamination of crop is considered the most serious effect of mouldiness of crop. Reduced value and rejection are the expected implications for contaminated produce because the consumption can means ill health or constitute health risk to man and livestock. The agricultural crops and products are basically grouped as perishables and durables on account of readiness to spoilage and resistance to growth and activities of spoilage microorganisms. Fresh fruits and vegetables, roots and tubers, fish and meats are the perishables by nature and as complimented by limited rural enlightenment and limited access to improved post harvest recommendations and technologies. The cereals and pulses and all "dried" agricultural products as durables by expectation, even under the tropical condition, are challenged by improper or inadequate processing and storage, with risks of contamination, mouldiness and mycotoxin production (especially of aflatoxin) and misuse and abuse of chemical pesticides. Gaps in post harvest practices in Nigeria are being recognized and appropriate solutions in compliance to global standard are being developed and promoted by Nigerian Stored Products Research Institute. Improvements of post harvest practice in Nigeria will benefit from more support for research and development. Particularly, Nigeria's crops and products quality for food security, health, trade and national image would be more positively impacted if education, enlightenment and support for access of rural farmers, processors and traders to improved post harvest facilities are engaged in the recognition their limited resources. Further, large scale agriculture and mechanization would promote adoption of improved post harvest practices and more women and youths would be engaged in Nigeria.
- Track 8: Public Health, Food Fraud and Consumer Perceptions
Track 9: Challenges to Food Hygiene and Safety
Track 10: Pest Management
Track 11: Foodomics Approaches in Food Safety
Track 12: Novel Foods, Processes and Nanomaterials
Chair
Ian Thomas
6 Pump Court,United Kingdom
Co-Chair
Philip Pond
Safe Food Production Queensland, Australia
Session Introduction
Carla Vartanian
American Overseas Dietetic Association
Lebanon
Title: The impact of mass media in food safety and health care change
Time : 10:00-10:20
Biography:
Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. She has a Masters in Nutrition from the American University of Beirut and the European Espen Diploma of Clinical Nutrition and Metabolism. She is the Public Relation Chair of the American Overseas Dietetic Association and has a nutrition and health awareness TV show in Lebanon. Carla has participated in many international scientific meetings, been teaching in different universities in Lebanon and published health articles in the Middle East. She is an active member of many international nutrition associations around the world.
Abstract:
Mass media have a considerable potential effect on health behavior and should be considered as one of the tools that play an important role in communicating about food safety and health research and services to people, as well as in shaping public perceptions and decisions about health. Healthcare professionals may influence the public with credible, evidence-based and up-to-date information on a wide range of health issues either through campaigns promoting the use of specific procedures or through the coverage of health related issues, aiming to encourage the use of effective services and discourage those of unproved effectiveness. The impact of media advertising on adults, children and adolescents is well documented, as is concern about some aspects of the media\'s powerful influence on attitudes and behaviors towards healthy eating habits and lifestyles.
With an estimated two billion people using the Internet worldwide social media applications and the digital environment became the new way people access information. According to the European Food Information Council users of social networks are playing a fundamental role as disseminators of food safety risk and benefit information. So, for food professionals, being able to monitor online conversations could provide an insight into consumers\' perceptions of food issues, and insight in the development of effective communication strategies that provides a framework for developing and delivering messages aimed at changing nutrition and food safety practices. The guidance will continue to evolve over time, just as the field of social media itself is constantly evolving.
Andrés RamÃrez Restrepo
Universidad de Antioquia
Colombia
Title: Validation, accreditation, monitoring and risk assessment of pesticide residues in foods from eastern antioquia
Time : 10:20-10:40
Biography:
Andrés Ramírez Restrepo is a Colombian chemist. He received several awards for academic excellence at his undergraduate studies (from Universidad Industrial de Santander) which he focused on the fragrance of tuberose flowers from Antioquia. His magister studies included accreditation of analytical methods to monitor pesticide residues in different local commodities. Since 2011 he is subscribed as researcher of contamination at trace levels of environmental compartments in the research group Grupo Diagnóstico y Control de la Contaminación of the Universidad de Antioquia, one of the most important public universities in the country.
Abstract:
Nowadays Colombian legislation uses an adaptation of the Codex Alimentarius MRLs to regulate pesticide residues according to Resolution 2906 of 2007. This document states that annual revision of the MRLs is needed but this has not happened since its issuance due the lack of specific information of pesticide incidence in agricultural products. In this study 6 commodities were validated (SANCO/12571/2013 and NTC-ISO/IEC 17025) for multi-residue multi-class methods using QuEChERS sample preparation and GC-MS or UPLC-MS/MS for the analysis of regulated pesticides in goldenberries (Physalis peruviana), lettuce (Lactuca sativa), potatoes (Solanum tuberosum), sugarcane (Saccharum officinarum), tamarillos (Solanum betaceum) and tomatoes (Solanum lycopersicum). These Latin American products are representative and widely produced in Antioquia (Colombia).
Sample preparation followed the UNE-EN 15662 method: 150 mg of MgSO4, 25 mg of primary secondary amines, 25 mg of octadecylsiloxane (goldenberries, potatoes, tamarillos and tomatoes) and 2.5 mg of graphitized carbon black (tomatoes). Goldenberry, potato, and tamarillo extracts were injected using a programmed temperature-vaporizing injector. Lettuce, sugarcane and tomato extracts were analyzed by UPLC-MS/MS. The residues were validated over a range from 0.01 to 0.10 mg/kg in potato (10 pesticides) and sugarcane (5 pesticides); from 0.02 to 0.20 mg/kg in goldenberry (28 pesticides), tamarillo (33 pesticides), and tomato (24 pesticides) and from 0.025 to 0.50 mg/kg in lettuce (15 pesticides). Validation included specificity (ions/transitions ratio), linearity (residuals ≤ 20%), bias (%RSD ≤ 20%), trueness (%R 70-120%), LOQ and uncertainty assessment (≤ 50%).
An initial risk assessment was enabled by monitoring 24 samples of each commodity (except sugarcane) in the municipalities of El Peñol, Marinilla and San Vicente Ferrer. Risks were found for goldenberries, potatoes and tomatoes, but it was only significant in tomatoes. The results obtained are expected to be useful in future improvement of the Resolution 2906 to establish suitable MRLs in Colombia.
Yasmina Sultanbawa
University of Queensland
Australia
Title: Innovative functional ingredients from plant sources in food applications
Time : 10:40-11:00
Biography:
Yasmina Sultanbawa is a Senior Research Fellow at the Queensland Alliance for Agriculture and Food Innovation (QAAFI), University of Queensland. She has 18 years’ experience in value addition to food and has a track record of working with industry and attracting national and international funds where commercialization has been a key outcome. Yasmina has a Masters in Food Science from the University of Reading in the UK and a PhD in Food Chemistry from the University of British Columbia in Canada. Some of her current research work is based on the bioactivity of Australian native foods and their potential applications in the food and nutraceutical industries.
Abstract:
New food safety issues emerge for many reasons. It could be due to a microorganism evolving to become a pathogen or a pathogen becoming more virulent. The globalized food supply chain and food production methods are also seen as contributing factors. Other reasons are the change in eating habits of people and their desire to lead a healthy lifestyle. Consequently, there has been an increase in the consumption of fresh/ unprocessed/ additive free food. Food safety and quality and sustainability of production are some of the driving forces that are presently changing the market for fresh food. The challenges of addressing the safety issues have resulted in the development of innovative technologies to improve safety of fresh food. Among, these technologies, the most promising are those based on the search for affordable and environmentally friendly novel technologies. Natural preservation technologies using plant extracts are being increasingly explored to extend the shelf life of fresh food. Plant antimicrobials are phytochemicals which are important for the proper functioning of the plant and used as plant defense agents against microorganisms and other predators. Phenolic compounds are a rich source of antioxidants which can extend the freshness of the product by preventing oxidation. The Australian native food industry with its diverse and rich flora has a huge potential to contribute to the growing natural functional ingredient market. Case studies of natural antimicrobials in extending the storage life of meat, seafood and horticultural products will be discussed with successful commercial applications.
Boli Guo
Institute of Agro-Products Processing Science and Technology
China
Title: Effects of wheat origin, genotype, harvest year and their interactions on stable isotope, multi-element and near-infrared fingerprints in wheat
Time : 11:15-11:35
Biography:
Guo Boli has researched on food geographical origin and contamination traceability using the techniques such as stable isotopic fingerprint analysis, elemental fingerprint analysis, NIR and chemical compositions analysis. The technologies can be used for protecting the products with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) in Europe, and Geographical Indications (GI) in China from fraud. Also they can be used to trace the contamination source and prevent the disease or hazards from spreading. More than 70 articles were published in Food Chemistry, Journal of Agriculture and Food Chemistry and other Journals, 4 books such as Technology of Beef Geographical Origin Traceability, Research of plant origin food contamination traceability, food safety introduction and food safety control in China were published.
Abstract:
Agricultural products reflect characteristics of their environment and physiology through organic or non-organic compounds in the organisms. The geographical information in each region not only includes the geologic feature, soil type, latitude and altitude, but also the meteorological factor, such as temperature, precipitation and air humidity, the latter can be uncertain factor along with inter-annual change. Other than geographical origin and cultured year, genotype and the interaction of genotype and environment might also influence the geographical traceability fingerprints in foodstuff, all the factors above might bring the complexity and uncertain factor to figure out the effective fingerprints. A three consecutive experiment with ten genotypes of wheat were grown in three different regions (Zhaoxian of Hebei province, Huixian of Henan province, and Yangling of Shaanxi province) of China during the 2010−2012 growing seasons, totally 270 wheat kernel samples were collected in harvest time. The stable isotopes (δ13C, δ15N and δD), multi-elemental compositions (Mg, Al, Ca, Mn, Fe, Cu, Zn, As, Sr, Mo, Cd, Ba, Pb) and near-infrared spectra (950nm - 1650nm) were analyzed in order to investigate the effects and contributions of wheat origin, genotype, harvest year and their interactions on fingerprints in wheat kernels. Combined with analysis of variances, all the fingerprints were significantly influenced by wheat origin, genotype, harvest year and their interactions, but δ13C, δ15N, δD, Mn, Sr, Mo, Cd, and wavelength ranges of 975–990 nm, 1005 nm, 1200 nm, 1300–1340 nm, 1355–1380 nm were found to be closely related to wheat origin, a robust discrimination model was established subsequently using the screened indicators. This could provide powerful theoretical basis for geographical traceability of wheat and other foodstuffs of botanical origin, even mixed with different genotypes and different years.
Ian Thomas
6 Pump Court
United Kingdom
Title: Understanding the food regulatory lifecycle
Time : 11:35-11:55
Biography:
Ian Thomas was called to the Bar of England and Wales in 1993 and he is a barrister in the Chambers of Stephen Hockman QC, 6 Pump Court, Temple. London. He is also a qualified lawyer in the Republic of Ireland. Ian is a specialist regulatory lawyer practising in the law relating to food and beverages. He is instructed by clients from across the entire spectrum of the food sector including primary producers, abattoirs, manufacturers, suppliers, retailers and businesses in the hospitality sector, and also by the regulators. Ian has experience of a wide range of food law matters including, food safety and hygiene, food information and claims, borderline products, food supplements, traceability, withdrawals and recalls, animal welfare and cattle identification. A large part of Ian’s practice involves the interpretation and application of EU law. He advises on non-contentious compliance issues as well as contentious matters and appears in court in relation to general enforcement issues, challenging the actions of the regulators and appealing notices, and prosecuting and defending food law matters in the criminal courts. Ian is a regular speaker at food law and regulatory events and he is an experienced legal trainer. In addition to his food law work, Ian’s practice includes other regulatory law matters such as health and safety, trading standards and consumer protection, licensing and environmental. Ian is authorised by the Bar Standards Board to receive instructions directly from clients as part of the public access scheme. He is a member of the Society of Food Hygiene and Technology, the Food Law Group, the Institution of Occupational Safety and Health and the Health and Safety Lawyers’ Association.
Abstract:
Food is a necessity. Many consumers do not give much thought to how their food is made. Quite rightly they expect food they buy to be safe, wholesome and accurately described. In order to fulfil that expectation the production of food is heavily regulated at all stages from development to production and manufacture through to distribution and supply to consumers. Some consumers demand very specific information about their food and how it is made. This may be from an ethical perspective regarding the humane treatment of animals and the non-exploitation of food workers. Other consumers may have more personal requirements for example protecting against allergies, intolerances or other food related conditions or to fulfil lifestyle choices such as not eating meat and products of animal origin. This presentation will consider some of the key regulatory issues at EU and domestic levels which are aimed at providing all consumers with the information they require to make informed choices about their food. The presentation will follow the regulatory lifecycle from ‘farm to fork’ and will start by considering how animal welfare is protected and promoted. It will then look at traceability which is particularly important for providing accurate information to consumers and protecting the integrity of the food chain. There will then be a discussion regarding how regulation dictates what goes into our food and how it is made to ensure that it is safe and wholesome. The presentation will then look at some specific consumer-facing issues such as the provision of food information and the types of claims that can be made about food. Consideration will be given to measures designed to reduce food waste and strengthen the sustainability of the food system. Finally we will look at some issues around the enforcement of food law and how effective enforcement is essential to providing a level playing field for compliant businesses, deterring non-compliant businesses and promoting the integrity of the food chain amongst consumers.
Bárbara Teixeira
Portuguese Institute for the Sea and Atmosphere
Portugal
Title: Phosphate levels in seafood products in Portugal : Where to after two decades of quality control
Time : 11:55-12:15
Biography:
Bárbara Teixeira is a marine biologist and has developed her PhD work in chemistry at the Portuguese Institute for the Sea and Atmosphere and at the University of Aveiro, Portugal. Her research interests include seafood technology, quality control, development of analytical methodologies, and upgrading and development of new seafood based products.
Abstract:
The consumption of phosphates, particularly added inorganic phosphates, may cause several health problems for the general population. Thus, it is important to know the levels of added phosphates in foodstuffs, namely in seafood. In this context, this work aimed to evaluate to what extent the legislated maximum phosphates value of 5 g P2O5/kg (1 g P2O5/kg in surimi), that can be added, has been followed in the last two decades in Portugal. For this purpose the organic baseline levels of phosphates were characterized in several species of crustaceans, molluscs and fish. For the evaluation of commercial samples data was gathered from the results of quality control samples analysed during two decades at the Portuguese Institute for the Sea and Atmosphere. The natural phosphates variations obtained allowed to define limits above which it can be said that phosphates were added, and to quantify them. Average phosphates contents varied between 3.5 and 6.5 g P2O5/kg in wild sea bream and chub mackerel, respectively. In the case of commercial samples fish fingers presented the lowest average values of total phosphates (1.3 g P2O5/kg), while salted and dry cod, hake and shrimp had contents higher that 10 g P2O5/kg in some of the products analysed. Despite these high values the majority of the analysed samples are within the allowed limits. Though commonly the content of organic phosphates has been estimated using the conversion factor of 10.6 mg P/g of protein the natural phosphates and protein variations determined in seafood showed that it is not adequate for all seafood products, and thus new conversion factors were proposed.
G. Enan
Zagzig University
Egypt
Title: Efficient inhibition of methicillin resistant - vancomycin intermediate Staphylococcus aureus (MRSA-VISA) by soybean glycinin basic subunit
Time : 12:15-12:35
Biography:
Gamal Enan has completed his Ph.D. in Microbiology. He is a Professor and Chairman of Research Group of Bacteriology, Faculty of Science, and Zagazig University, Egypt (2009- up till now) .He is member in European Society of Microbiology, Immunology and Infectious diseases, American Society of Industrial Microbiology. He supervised 10 Ph.D. and 15 M.Sc. Degrees. He is a Supervisor of anther 20 thesis.
Abstract:
One hundred and fifty Staphylococcus aureus (S. aureus) isolates were obtained from clinical samples, characterized and identified. Out of this collection, thirty isolates were found to be methicillin resistant Staphylococcus aureus (MRSA). Only one strain (isolate No.P59) out of this subgroup exhibited reduced susceptibility to vancomycin, recoding 8 and 10 µg/mL MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration), respectively. This strain was concluded as vancomycin intermediate S. aureus (VISA) and designated VISA P59. This VISA P59 further identified by 16S r RNA sequence analysis and PCR analysis revealed that it contained methicillin resistant gene (mec A) in its genome but did not contain vancomycin resistant genes (van A and van B) .The basic subunits of glycinin isolated from soybean protein (GBS) inhibited vigorously VISA P59 as qualitatively visualized by agar well diffusion method. GBS antimicrobial activity against VISA was stable over a wide pH range and under different incubation temperatures. It could prevent the in vitro growth of VISA P59 at 37 ºC for 4 days and inhibited almost 99% of viable growth of VISA P59 in minced beef meat stored at 37 ºC for 14 days. No animal toxicity was observed with GBS.
Aimee Sheree A. Barrion
University of the Philippines
Philippines
Title: Microbiological quality of retailed green salads in Los baños, laguna, philippines
Time : 12:35:12:55
Biography:
Aimee Sheree A Barrion is a licensed Nutritionist-Dietitian in the Philippines. She is an Associate Professor at the Institute of Human Nutrition and Food, College of Human Ecology, UP Los Baños(UPLB). She got her BS Nutrition, MS Applied Nutrition and PhD in Food Science degrees at UPLB. She has been teaching at the University for more than 15 years. Before her teaching stint, she used to work as a foodservice manager for two years at KFC South Manila branches.
Aside from teaching,Barrion has extended numerous works as resource person, trainer and evaluator in different local and national food and nutrition activities and projects. She is also an active member of several professional organizations in the field of nutrition and dietetics.
In terms of research, she has presented a number of papers and posters in different scientific fora. She has also accumulated a list of non-ISI and ISI publications. Her field of research interests lie on food and nutrition and food safety. Her future plans include developing a natural antimicrobial wash formula for cleaning food service utensils and equipment and also aid local government in ensuring and maintaining food safety among the various small and medium scale food service units.
Abstract:
Introduction:
Eating greens such as that of minimally processed and ready to eat green salads became a trend to address the health and wellness need of the population. Although highly in demand, reduced shelf-life and rapid deterioration of products were the observed major drawbacks of minimally processing. The mere process of peeling, cutting, slicing intensifies its vulnerability to many forms of contamination and nutrient loss. The proximate composition and microbiological quality of minimally processed packed fresh green salads sold in seven different retail stores in Barangay Batong Malake, Los Banos, Laguna were assessed to provide research based information on its nutritional composition and food safety quality.
Methods: Proximate composition, microbiological quality and presence of filth in the sampled salads were analyzed using AOAC, BAM and floatation methods, respectively.
Results: The % chemical composition of the samples in ranges consist of carbohydrates (3.07- 14.26), protein (0.95-11.79), fat (0.03-3.64), fiber (0.64-1.13) and moisture (73.27-92.77). Microbial analysis showed a mean total plate counts of 2.4 x 107and a broad range of 2.7 x 104 – 6.6 x 107 CFU/g. Most probable numbers (MPN) of >11,000/g coliforms were found in four (4) samples and Escherichia coli bacteria were detected in five (5) samples but no E.coli count exceeded 9.2 MPN/g. Insect fragments and fiber were both detected in two (2) samples. Based on the specifications by the Food and Drug Administrations of the Philippines, the level of contamination could pose potential health hazard and imminent spoilage.
Conclusion: Although green salads contain fiber and low calorie which is important for weight loss and maintenance, the present findings accentuated the need for more stringent implementation of food safety measures to protect the consumers from possible occurrence of food poisoning.
Elijah Ige Ohimain
Niger Delta University
Nigeria
Title: Methanol contamination in indigenous fermented alcoholic beverages
Time : 12:55-13:15
Biography:
Elijah Ige Ohimain is an Associate Professor of Bioenergy, Agricultural and Environmental Microbiology and formerly the Head of Department of Biological Sciences, Niger Delta University, Wilberforce Island. He has a PhD degree in Environmental Microbiology from the University of Benin, Nigeria and Post graduate diploma in Sustainable Development from Staffordshire University, UK. His research is focused on bioenergy, veterinary and agricultural microbiology, environmental science and petroleum microbiology. He has authored over 150 publications. He is also an Editorial Board Member for over 10 journals and reviewer for over 100 journal titles.
Abstract:
Incidence of methanol contamination of traditionally fermented beverages is increasing globally. In 2009, 25 persons died in Indonesia after consuming fermented palm wine containing methanol. In June 2015, 27 persons died after consuming toxic alcohol in India. Between April and June 2015, 89 persons died in Nigeria following the consumption of alcohol beverage produced from palm wine. In the Nigerian case, the beverage was found to contain 16.3% methanol and the blood methanol concentration of victims was found to be 1500-2000 mg/l. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol but it is more likely that the methanol might have been produced by contaminating microbes during fermentation. Methanol production in traditional fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria. This study assessed some traditional fermented beverages that are prone to methanol contamination. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age long traditional alcohol fermentation.
Thozama Mandindi
Walter Sisulu University
South Africa
Title: The evaluation of foliar micromorphology for detection of compounds and antinutritional factor of two selected wild vegetables native to South Africa: Suitability of wild plants as food
Time : 14:00-14:20
Biography:
Thozama Mandindi is an Senior Lecturer and Director of School of Technology at Walter Sisulu University, Eastern Cape South Africa
Abstract:
Introduction
Among the unconventional crops widely distributed throughout the wild in South Africa are native species, while other wild vegetables were introduced and adopted by indigenous people in South Africa. These belong to the Solanaceae and Urticaceae family, Solanum nigrum L (S. nigrum) and urtica lobulata (U. lobulata) L. E. Mey species respectively. S. nigrum and U. lobulata are widely distributed in various areas in the Eastern Cape Province of South Africa and are used as food by some of the rural communities. These are economically important as wild vegetables, medicinal plants and weeds. Studies on Agropastoral societies indicate that these plant resources play a significant role in nutrition, food security and income generation.
Methods and Statement of objectives
The foliar micro morphological studies carried out on the leaves and stems of S. Nigrum and U. lobulata were observed with the JEOL (JSM-6390LV) Scanning Electron Microscopy (SEM) for better understanding of structural details and inorganic mineral elements deposits on the plants for supply of micro-nutrients for the poor communities. The content quantity of some of these secondary metabolites was also determined in the study using Atomic Absorption Spectrophotometer.
Results
Both the abaxial and adaxial surfaces were characterized by anisocytic stomata which were more prevalent on the abaxial surface than the adaxial surface of S. nigrum. The leaves of the S.nigrum species have only one type of multicellular non-glandular trichomes (NGTs) that are short and cylindrical, tapering to a sharp point while all parts of the U. lobulata are densely covered with stinging hairs characterized by the presence of multicellular glandular and non-glandular trichomes (GTs and NGTs). Crystal deposits were also observed on the surfaces of the leaves near the stomata and on the stem. Characteristically, a very interesting aspect of the chemistry of urticaceae family is the production of phytonutrients and antinutritional secondary metabolites out of the secretary structure such as flavonoids, alkaloid, phenolic acids, saponnins, phytates and tannins. Results of SEM showed deposits of dihydrate crystals which when translated to energy dispersive X-ray spectroscopy (EDXS) analysis the spectra indicated that Ca, Al, Fe, Na, Si, K and CaC2O4-calcium oxalate were the major constituents of the crystals analyzed.
Conclusion
The concentrations of the selected secondary metabolites in the two species were determined to be lower than the levels considered to be toxic. These results are evidence that wild edible plants can be considered safe to be utilized as vegetables and to alleviate micronutrient, particularly mineral deficiencies amongst the resource poor communities.
Vidhya Ramaswamy
International Centre for Intellectual Training and Empowerment (INCITE)
India
Title: Foodomics : A new insight for food safety profiling with special reference to Listeria monocytogenes
Biography:
Vidhya Ramaswamy has completed her PhD at the age of 25 years from Kerala University and postdoctoral studies from University of Texas. She is the Chairperson of International Centre for Intellectual Training and Empowerment (INCITE), a premier Biomedical, Genomics and Nanotechnology Research organization. She has published more than 225 papers in reputed International journals and has been serving as an editorial board member of reputed scientific peer review Journals and Fellow Member in International Organizations of international excellence. She has been awarded with Einstein Award for Scientific Achievements and Biography included in Who’s Who in the World since 2009.
Abstract:
Listeriosis, an infection caused by Listeria monocytogenes has increased worldwide, particularly among the vulnerable group including people over 60, cancer patients, pregnant women, paediatric group, who have weakened immunity systems and even sometimes ending as life threatening food borne illness. Listeria causes about 1600 infections in the US annually, 3-4 outbreaks, commonly spread through unpasteurised cheese, dairy products, Deli meals, hot dogs and favourites like Sabra Classic Hummus. The junk foods category represents the range of chilled and ready to eat foods which are not safe on food standards, as the microbes grows even in refrigeration temperatures with twenty times more of risk on consumption. Listeria can be managed by hygienic preparation, storage and handling of food standards with strict legal legislations for the entire food supply chain from primary productions through the manufactured food and value added products in the market outlets. Foodomics, a new comprehensive approach envisage to studies to integrate food and nutritive domains through the application of omics technologies to improve consumer’s wellness, health and knowledge. The present study has extensively worked on the nutraceutical quotient and the susceptibility of microbial load in terms of causing food borne illness, with special reference to Listeria monocytogenes, further adding to annotate the genomic and proteomic contents, facilitating to develop protocols and procedures for handling, preparation and storage for a range of food products which are delicacies across the world. Nonetheless, Whole genome sequencing is a new technique that replaces current methods, speeding detections and investigation to stop an outbreak of disease in its tracks, cutting off the cumbersome confusions in analytical and screening methods in the eyes of food safety and management. The entire genome has been sequenced which has crucial contributions to understand why some bacterial are so deadly and others are not, leading the way toward vaccines, antibiotics and other disease-fighting strategies. Proteomic profiling and the comparison of host-Listeria interactions (Human and Listeria genome respectively) has been carried out which also helped us to report potent drug targets with specific receptors in the Listeria/Human genome. To conclude, food is life and can be made safe on technological interventions with strict regulations and awareness in food flow in production to consumption.
Saad M Magdy
National Research Centre
Egypt
Title: Phthalates released from plastic bottles to inner drinking water which threaten food safety
Time : 14:20-14:40
Biography:
Magdy M. Saad is a Professor, Department of Food Safety & Contamination, National Research Centre, Egypt.
Abstract:
This work is an attempt to monitor the most recent hazards of phthalate(s) in bottled drinking water recently consumed in Egyptian markets. A simple and reliable method was applied to detect 6 phthalate congeners in bottled drinking water at trace concentrations up to 10 ng./ ml. The variables of 3 different brands, bottle size (1, 2 & 5 liters), storage time ( 0, 1, 3 & 6) were considered in the experimental design. Liquid/ liquid extraction using methylene chloride/ n-hexane (80:20 v/v) was adopted for isolation and clean-up. Gas chromatography-mass spectrometry (GC-MS) was applied for separation and quantization. The linear range of the GC-MS calibration of 0.3- 1.5 ug./ ml., with a mean correlation coefficient of 0.98 + 0.007, the detection limit was < 0.1 ug./L. and the recovery percentage was 88%. Data showed that <90% of the inspected bottled water samples were phthalates-free. Qualitative data revealed that the contaminated samples contained only 2 out of 6 studied congeners, namely di-2 ethylhexyl phthalate (DEHP) and di-n octyl phthalate (DOP). While, quantitative data exhibited concentrations not exceed 8 ug./ liter of drinking water.
Biography:
Ian Thomas was called to the Bar of England and Wales in 1993 and he is a barrister in the Chambers of Stephen Hockman QC, 6 Pump Court, Temple. London. He is also a qualified lawyer in the Republic of Ireland. Ian is a specialist regulatory lawyer practising in the law relating to food and beverages. He is instructed by clients from across the entire spectrum of the food sector including primary producers, abattoirs, manufacturers, suppliers, retailers and businesses in the hospitality sector, and also by the regulators. Ian has experience of a wide range of food law matters including, food safety and hygiene, food information and claims, borderline products, food supplements, traceability, withdrawals and recalls, animal welfare and cattle identification. A large part of Ian’s practice involves the interpretation and application of EU law. He advises on non-contentious compliance issues as well as contentious matters and appears in court in relation to general enforcement issues, challenging the actions of the regulators and appealing notices, and prosecuting and defending food law matters in the criminal courts. Ian is a regular speaker at food law and regulatory events and he is an experienced legal trainer. In addition to his food law work, Ian’s practice includes other regulatory law matters such as health and safety, trading standards and consumer protection, licensing and environmental. Ian is authorised by the Bar Standards Board to receive instructions directly from clients as part of the public access scheme. He is a member of the Society of Food Hygiene and Technology, the Food Law Group, the Institution of Occupational Safety and Health and the Health and Safety Lawyers’ Association.
Abstract:
Consumers have a right to expect that their food will be safe and wholesome. Food businesses have legal obligations to fulfil that expectation. Those obligations are achieved through a combination of ‘carrot and stick’. Putting the law to one side, the carrot can be seem as complying with the moral duty to do the right thing combined with the commercial and financial benefits that come with selling a safe high quality product. The ‘stick’ is the threat of enforcement action that follows a failure to comply with the vast array of rules and regulations that govern the production, manufacture and sale of food. The presentation will then consider some of the key EU and domestic regulatory affairs issues affecting the food industry such as, how integrated regulation affects all stages of food production from the ‘farm to the fork’. It will then assess the importance of food businesses understanding their legal obligations in connection with making and selling food and how they can protect themselves, their food, and their reputation. This includes the steps that are necessary to prevent the sale of unsafe food and knowing what they must do in the event that a problem occurs. The presentation will then look at the important issue of enforcement of food law and the various measures available to regulators to proactively assist food businesses and to reactively respond to non-compliance. We will then highlight some of the consequences for food businesses when enforcement action is taken. Finally the presentation will consider the importance of all stakeholders playing their part to protect the integrity of the food chain and protect consumers from harm.
Rabya A. Lahmer
University of Tripoli
Libya
Title: Survival and metabolic activity of lux–marked Escherichia coli O157:H7 in different types of milk
Biography:
Rabya Lahmer is presently a Lecturer at Department of Food Sciences, Faculty of Agriculture, Tripoli, Libya
Abstract:
Escherichia coli O157:H7 is a potentially lethal pathogen which has been responsible for several outbreaks of milk–borne illness in recent years. The objective of this study was to evaluate the survival and metabolic activity (indexed by bioluminescence) of a chromosomally lux–marked strain of E. coli O157:H7 in raw, pasteurized and microfiltered pasteurized milk at 4 and 20°C for up to 14 d. Results showed that the population of E. coli O157:H7 and its metabolic activity decreased in all samples during storage at 4°C, with no significant differences in numbers observed between the different milk types; but metabolic activity was significantly higher (P<0•05) in the microfiltered pasteurized milk than that in raw milk. At 20°C, E. coli O157: H7 counts and cell activity peaked at day 2, and then declined progressively. At 20°C, survival and metabolic activity were significantly lower in raw milk compared with pasteurized milk. We conclude that storage temperature is more important in regulating the survival of E. coli O157 in contaminated milk than its origin/pre–treatment conditions.
Alireza Khosravi
Amirkabir University of Technology
Iran
Title: Lipid nanoparticles as a delivery system to incorporate bioactive food colorants
Biography:
Alireza Khosravi is an academic staff of Department of Polymer Engineering and Color Technology at Amirkabir University of Technology from 1983-till now. He has awarded PhD at 2005 from Amirkabir University of Technology. He has published more than 40 papers in reputed journals and have been serving as an editorial board member of repute.He has been head of the Color Science and Technology Group in the Faculty of Polymer Engineering, 2005-2007. He has been technical Consultant of Color for many years in industries.
Abstract:
Functional foods have gained a great deal of attraction since people started to consume healthier foods. There were numerous synthetic food colorants employing in preparation of food products. However, nowadays using these kinds of food colorants has been restricted in many contraries. Consequently, the consumption of natural food colorants has been increased worldwide. Most of these natural food colorants are bioactive with health benefits and sensitive. Therefore, incorporation of them into food products is an important issue. Lipid nanoparticles (SLN and NLC), have joined the advantages of emulsions, liposomes and polymeric nanoparticles. NLC, as a new generation of lipid nanoparticles, has overcome the disadvantage of SLN by mixing solid lipids with liquid lipids. Hence, they have found various pharmaceutical applications. Carotenoids are widespread natural pigments which are important sources of yellow, orange and red colorants for food industries. They may reduce the risk of certain types of cancer and cardiovascular diseases. But, they are usually water insoluble and unstable. Lipid nanoparticles were utilized to protect the carotenoids from degradation during the production and storage and to incorporation of water insoluble carotenoids into water based foods. Ultra small carotenoid loaded lipid nanoparticles were produced with high stability. Lipid nanoparticles can be employed as an appropriate carrier for bioactive food colorants and improve the bioavailability of these compounds.
- Workshop on " Food safety in the management of food sensitivities: Differentiating allergies from intolerances"
Session Introduction
Carla Vartanian
American Overseas Dietetic Association, Lebanon
Title: Food safety in the management of food sensitivities: Differentiating allergies from intolerances
Biography:
Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. She has a Masters in Nutrition from the American University of Beirut and the European Espen Diploma of Clinical Nutrition and Metabolism. She is the Public Relation Chair of the American Overseas Dietetic Association and has nutrition and health awareness TV show in Lebanon. Carla has participated in many international scientific meetings, been teaching in different universities in Lebanon and published health articles in the Middle East. She is an active member of many international nutrition associations around the world.
Abstract:
Adverse reactions to foods are considered an important public health problem as millions of people experience them worldwide every year. Food allergies are slightly more common in young children and in people who have a family history of them. They mostly develop early in life, and many are outgrown. Clinical manifestations of various degrees of severity related to ingestion of foods can arise, only some of which can be defined as allergic implying an immune mechanism, unlike food intolerances which do not have immune system response to the offending food and the problem remains at the level of the digestive system. Despite the risk of severe allergic reactions and even death, there is no current treatment. According to the latest Guidelines for the Diagnosis and Management of Food Allergy and the National Institute of Allergy and Infectious Diseases in the United States, following effective food safety guidelines and strict elimination of the offending food allergen from the diet and avoidance of any contact with the food by ingestion, skin contact, inhalation, or injection remain to date, the only proven medication therapy against a food allergy.
Carla Vartanian
American Overseas Dietetic Association, Lebanon
Title: Food safety in the management of food sensitivities: Differentiating allergies from intolerances
Biography:
Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. She has a Masters in Nutrition from the American University of Beirut and the European Espen Diploma of Clinical Nutrition and Metabolism. She is the Public Relation Chair of the American Overseas Dietetic Association and has nutrition and health awareness TV show in Lebanon. Carla has participated in many international scientific meetings, been teaching in different universities in Lebanon and published health articles in the Middle East. She is an active member of many international nutrition associations around the world.
Abstract:
Adverse reactions to foods are considered an important public health problem as millions of people experience them worldwide every year. Food allergies are slightly more common in young children and in people who have a family history of them. They mostly develop early in life, and many are outgrown. Clinical manifestations of various degrees of severity related to ingestion of foods can arise, only some of which can be defined as allergic implying an immune mechanism, unlike food intolerances which do not have immune system response to the offending food and the problem remains at the level of the digestive system. Despite the risk of severe allergic reactions and even death, there is no current treatment. According to the latest Guidelines for the Diagnosis and Management of Food Allergy and the National Institute of Allergy and Infectious Diseases in the United States, following effective food safety guidelines and strict elimination of the offending food allergen from the diet and avoidance of any contact with the food by ingestion, skin contact, inhalation, or injection remain to date, the only proven medication therapy against a food allergy.
Carla Vartanian
American Overseas Dietetic Association, Lebanon
Title: Food safety in the management of food sensitivities: Differentiating allergies from intolerances
Biography:
Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. She has a Masters in Nutrition from the American University of Beirut and the European Espen Diploma of Clinical Nutrition and Metabolism. She is the Public Relation Chair of the American Overseas Dietetic Association and has nutrition and health awareness TV show in Lebanon. Carla has participated in many international scientific meetings, been teaching in different universities in Lebanon and published health articles in the Middle East. She is an active member of many international nutrition associations around the world.
Abstract:
Adverse reactions to foods are considered an important public health problem as millions of people experience them worldwide every year. Food allergies are slightly more common in young children and in people who have a family history of them. They mostly develop early in life, and many are outgrown. Clinical manifestations of various degrees of severity related to ingestion of foods can arise, only some of which can be defined as allergic implying an immune mechanism, unlike food intolerances which do not have immune system response to the offending food and the problem remains at the level of the digestive system. Despite the risk of severe allergic reactions and even death, there is no current treatment. According to the latest Guidelines for the Diagnosis and Management of Food Allergy and the National Institute of Allergy and Infectious Diseases in the United States, following effective food safety guidelines and strict elimination of the offending food allergen from the diet and avoidance of any contact with the food by ingestion, skin contact, inhalation, or injection remain to date, the only proven medication therapy against a food allergy.
Carla Vartanian
American Overseas Dietetic Association, Lebanon
Title: Food safety in the management of food sensitivities: Differentiating allergies from intolerances
Biography:
Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. She has a Masters in Nutrition from the American University of Beirut and the European Espen Diploma of Clinical Nutrition and Metabolism. She is the Public Relation Chair of the American Overseas Dietetic Association and has nutrition and health awareness TV show in Lebanon. Carla has participated in many international scientific meetings, been teaching in different universities in Lebanon and published health articles in the Middle East. She is an active member of many international nutrition associations around the world.
Abstract:
Adverse reactions to foods are considered an important public health problem as millions of people experience them worldwide every year. Food allergies are slightly more common in young children and in people who have a family history of them. They mostly develop early in life, and many are outgrown. Clinical manifestations of various degrees of severity related to ingestion of foods can arise, only some of which can be defined as allergic implying an immune mechanism, unlike food intolerances which do not have immune system response to the offending food and the problem remains at the level of the digestive system. Despite the risk of severe allergic reactions and even death, there is no current treatment. According to the latest Guidelines for the Diagnosis and Management of Food Allergy and the National Institute of Allergy and Infectious Diseases in the United States, following effective food safety guidelines and strict elimination of the offending food allergen from the diet and avoidance of any contact with the food by ingestion, skin contact, inhalation, or injection remain to date, the only proven medication therapy against a food allergy.
- Track 1: Impact of Food and Water Security
Track 2: Food Safety Regulatory Affairs
Track 3: Food Safety and Agronomics
Chair
Nikolaos E Mavroudis
Northumbria University, United Kingdom
Co-Chair
Carla Vartanian
American Overseas Dietetic Association, Lebanon
Session Introduction
Philip Pond
Safe Food Production Queensland
Australia
Title: Birds, bacteria and baselines: Managing campylobacter through-chain to improve public health outcomes
Time : 10:00-10:20
Biography:
Phil has a Bachelor of Economics (Major in Law) from the University of Queensland, together with qualifications in Quality Assurance and auditing. Phil started his working life in the Department of Primary Industries and Fisheries in Queensland. Responsibilities within the Department included fisheries management and the Fishing Industry Appeals Tribunal. During a period as a private consultant Phil has also worked with the Department regarding fishing areas and fishing quotas and surveys on Hinchinbrook and Hayes Inlet. Returning to the Department in September 1997, Phil led the review of the Queensland Livestock and Meat Authority and the Queensland Abattoirs Corporation. This resulted in his appointment to the Meat Industry Taskforce in the Department of State Development where he was instrumental in drawing up the contracts for the sale of publicly owned abattoirs. As a result of this work, Phil was commissioned to draft new legislation for primary production food businesses leading to the implementation of the Food Production (Safety) Act 2000. Since joining Safe Food Production Queensland in 2001 Phil has been General Manager of the Compliance, Strategy and Response area with responsibility for legal matters/legislation, finance, funding arrangements and operational matters and is currently overseeing key operational projects in compliance. Phil is a member of the Executive Management Group and is Safe Food’s representative on a number of national committees and working groups in relation to food safety. Phil has also been seconded to Food Standards Australia New Zealand to assist with food legislative training in Vietnam and China and has also delivered a paper in Dublin on food safety matters.
Abstract:
Introduction
Salmonellosis and campylobacteriosis represent the two most numerically significant gastrointestinal conditions observed in Queensland, Australia. There have been increasing rates of infection involving these pathogens observed on a local and national scale, with notification rates more than doubling since 1993. This trend has also been reflected internationally, with significantly high rates of Campylobacter being previously reported in the European Union, the United Kingdom and the United States. Hypothesis
Although it is generally accepted that there is a high level of consumer awareness regarding the need to thoroughly cook chicken prior to consumption, following a significant spike in the number of reported campylobacteriosis cases in North Queensland in 2011 a hypothesis was proposed that the rise in cases was emanating from the ineffective management of control barriers in place in poultry meat processing facilities. This in turn resulted in poultry meat with a higher bacterial load being supplied to the market, increasing the risks associated with mishandling, undercooking and cross-contamination.
Data collection and analysis
Safe Food Production Queensland (SFPQ) initially developed a poultry meat supply chain map which resulted in the identification of one processor as the potential contributor to the rise in campylobacteriosis cases. With the cooperation of the processor SFPQ undertook a process to evaluate the effectiveness of the food safety measures currently in operation. As a component of this evaluation, SFPQ committed to undertake a systematic scientific and technical assessment of the chicken meat industry production and processing chain.
At this stage, the hypothesis was refined – to propose that intensive and active monitoring of critical processes at four separate verification points would provide an effectual series of “barriers” able to verify control measures taken through the chain, as opposed to relying upon periodic monitoring, process mechanisation and end-point assessment as was previously the case. When this was applied at the processing facility levels of campylobacter and salmonella on final product which were sampled over a period of time were found to have significantly reduced.
Primarily, this examination delivered an industry baseline that identified and documented critical control points through this chain, in order to provide an opportunity to efficiently control pathogens associated with poultry meat. Following this work SFPQ formed a working-group partnership with accredited poultry meat processors to regularly consult on baseline development, report on assessment results and agree on on-going industry targets and protocols for the assessment of compliance into the future.
To examine the effectiveness of the developed baseline, a study was conducted in all large- and medium-scale poultry processing facilities in the state of Queensland, representing more than 95% of chicken meat produced in the state. Samples were collected on two occasions from four specific points along the processing chain, reflecting the identified critical monitoring and control points to assess process control measures over time during the implementation period.
Conclusion
Epidemiological data gathered prior to the initiation of the baseline and associated study, as reported by the public health sector, indicated that a steadily increasing rate of campylobacteriosis was appearing in Queensland. After the first sampling period was completed and the results of this testing along with the implementation of the baseline was undertaken by processors, substantial improvements in the mean reduction of Campylobacter were observed. As a result, despite the industry target for Campylobacter on final product carcases being exceeded, public health data indicated a significant reduction in the number of campylobacteriosis notifications received.
SFPQ analysis and work with the poultry industry has since been expanded to include all thirteen poultry processors. An independent economic analysis of the new methodology was finalised in 2014 by Synergies Economic Consulting. The report models the costs and benefits of the implementation of the methodology over a ten year period – from 2012 to 2021. The modelling estimates that the benefits from the reduction in cases of Campylobacter will provide a present value benefit of $70.7 million. When costs are factored into the modelling the net benefit to the community is expected to be $40.7 million over 10 years.
Deborah Wortelhock
Cardiff Metropolitan University
South Wales UK
Title: Internationalisation within the food industry – A Luxury or a Necessity?
Time : 10:20-10:40
Biography:
Deborah is in the final stages of completing her PhD at Cardiff Metropolitan University, where she started as a part-time undergraduate in 2001, while working as Technical director in a manufacturing high-risk, chilled food company. She achieved an MSc in 2008 and a PGCthE in 2013, while carrying out research for the PhD. Deborah is a fellow of the Royal Society of Public Health and the Higher Education Academy and works as an international third party auditor and trainer. Deborah originally worked in the meat trade and has professional experience in food manufacturing, retailing and training, spanning some 30 years.
Abstract:
Research has shown that there are still huge gaps in job specific and industry based training within the food industry. There are many operatives in the workplace who are not able to achieve the industry qualifications they require, due to the complexities of language barriers and writing skills. Unchallenged, this could either obstruct the employment of some foreign workers, or conversely, create a sector of untrained employees who are not legally compliant. This inevitably invites the all-important question of ‘what risk does this pose to food safety’? We see a stark contrast in the lack of help and facilities in the workplace to the structured approach developed within the academic sphere where Internationalism has been expedited and driven over recent years. While training of immigrant workers presents many challenges, it is a very real issue that needs to be addressed. The number of working-age foreign-born people in the UK increased from 2.9 million in 1993 to more than 6 million in 2013 A program of research was carried out to develop food industry training programs for unskilled or semi-skilled workers with English as a foreign language. The research focused on teaching methods, collaborative learning and assessment method and evaluated the influence of training on working practice. This area of discussion is taken from research on Food Safety and HACCP training in the Food Industry. The focus being to reduce the impediments to training, increase its effectiveness and cross international barriers to make food industry training effective and available to all.
Santiago Benito
Universidad Politécnica de Madrid
Spain
Title: The use of schizosaccharomyces yeasts in order to reduce the content of biogenic amines and Ethylcarbamate in wines
Time : 10:40-11:00
Biography:
Santiago Benito is university professor in Madrid Polytechnic. He is the director of Madrid University Experimental Winery, a scientific center. He has published more than 20 papers in reputed journals and has been serving as an editorial board member of repute.
Abstract:
Even wine is a comfortable food product from a Food Safety point of view, due to the presence of ethanol and the lack of nutrients able to be assimilated by pathogenic microorganisms. During the last years it have been reported the presence of high levels of biogenic amines and ethylcarbamate in wines. These compounds can produce serious diseases in wine consumers, so new technologies in order to reduce their levels must be applied in winemaking. In recent years, interest in novel, specific uses of the Schizosaccharomyces genus in modern oenology has increased, even though it is not the most common yeast genus used in oenology. One important feature of Schizosaccharomyces is its ability to reduce the content in urea (main precursor of ethylcarbamate) during fermentation processes due to its high urease activity. Another important ability from a food safety point of view is this genus ability to consume malic acid contained in wines that is the main nutrient source of the lactic bacteria responsible of biogenic amines production in wine. These two points are of interest for food safety.
Pieternel Luning
Wageningen University
The Netherlands
Title: Factors explaining differences in FSMS performance in supply chains of fresh produce: A global study
Time : 11:15-11:35
Biography:
Pieternel Luning graduated at Wageningen University in Food Chemistry & Microbiology, was researcher at ATO-DLO and completed her PhD (flavour) in 1995. After a post-doc (Unilever), she worked as product manager “innovative packaging” at TNO Nutrition. Since 2000 she is employed at Wageningen University as lecturer and since 2006 as associate Professor Food Quality Management. She developed the MSc-program “Food Quality Management”, supervises 10-15 PhDs and 20 MSc-students. She is author/editor of several books, participated in various national and EU-projects (PathogenCombat, Veg-i-trade). Current research areas include risk-based auditing, system dynamics modelling, food safety culture, quality management assessment tools, food waste reduction, sustainability assessment, and quality perception.
Abstract:
An international study investigated the performance of Food Safety Management Systems (FSMS) implemented in the food companies in different stages of the supply chain (primary production, processing and trade) and in different world locations. More than 300 food companies participated in the study, located both in developed and developing countries. Data was collected by using a diagnostic instrument to assess the performance of food safety management systems (low, basic, average, advanced), their output (poor, moderate, good), and the riskiness of the context factors (low, moderate, high). The majority of the companies were producing high-risk products in terms of their vulnerability to microbiological and chemical contamination. Statistical data analysis revealed that companies do not group per chain stage, type of product (risk) or country of operation. Instead other factors explain the grouping. Companies with most advanced FSMS operate in low risk of organisational characteristics, and they put more efforts into assurance activities such as validation and verification. Another factor that contributes to better performing FSMS was attributed to chain characteristics, especially in the case of export-oriented companies located in developing countries.
Samuel da Costa Migueis
Universidade de Trás-os-
Montes e Alto Douro
Portugal
Title: Food safety of sashimi in european restaurants – A study case from portugal
Time : 11:35-11:55
Biography:
Samuel Migueis, Veterinary Captain, graduated in Veterinary Medicine in 2007 by Academia Militar e Faculdade de Medicina Veterinária-UTL, being Veterinary Officer on Portuguese Army until now.He took Master degree on Food Safety in 2010 by FMV-UTL, guiding his career and training in food safety and defence systems, with some opinion articles published on this matter. He has worked as an Assistant Teacher at UTAD on integrated Master of Veterinary Medicine since 2014. Currently he is attending the PhD course in Veterinary Science at UTAD, researching microbiota of sashimi with one paper published.
Abstract:
With a new food policy after BSE crisis, European Union published the “Hygienic Package” with the aim of promoting food safety from “Farm to fork”. To achieve this objective, food establishments in Europe must comply with strict food legislation that requires they have a food safety system implemented based on seven HACCP principles. The implementation of this system has been a hard task in Japanese traditional restaurants with raw fish specialities, like sashimi. This happens because the more frequent Critical Control Points (CCP) are on freezing and refrigeration stages. It is impossible, until now, to implement a CCP to reduce or eliminate the presence of pathogenic bacteria during or after preparation stage.
Good hygiene practices in this type of culinary specialties are determinant on final microbiota, but it’s necessary to realise if they are being sufficient to eliminate or reduce hazards at an acceptable level. In Europe, in contrast with Asian countries such as Japan, the presence of pathogenic bacteria like Vibrio parahaemolyticus is not frequent, nevertheless other pathogenic species such as Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes have been found. Some microbiological European studies have also showed non-pathogenic microbiota in sashimi at high levels in some cases, which causes final depreciative quality levels. It seems we must keep on doing some research on this field to ensure a continuous improvement of food safety systems and guarantee that all people, including the risk groups, can eat sashimi safely.
Peter Chapman
Director of Regulatory Affairs
United Kingdom
Title: The development and impact of regulatory requirements for plant protection products in the EU
Biography:
Peter Chapman joined JSC International Limited in April 2009 as Director of Regulatory Affairs. Prior to this he worked for the UK Pesticides Safety Directorate (PSD, now CRD) since 1989 as Head of Technical Secretariat Branch, dealing with national registration of plant protection products. In 2001 he was appointed Head of Approvals Committee Branch dealing with both new and existing active substance registration. He represented PSD interests in various EU Council Working Groups and attended Standing Committee meetings. He retired from government service in March 2009 after 36 years involvement in plant health and pesticides related work. He has an MPhil in Agriculture from the University of Reading and is a Chartered Biologist and a Fellow of the Society of Biology.
Abstract:
The increasingly stringent regulatory regime governing the registration of active substances and plant protection products in the European Union is deterring R&D companies from introducing products based on new active substances into the market. They are instead developing new products for initial market introduction in other parts of the world. Consequently EU farmers and growers are being denied products that are available elsewhere. The cost of maintaining existing active substances is also becoming prohibitive, leading to loss of products from the market with the consequential impact on growers’ ability to produce many crops. Minor uses are suffering in particular. This in turn is having an impact on food production and food security within the EU.
Aimee Sheree A. Barrion
University of the Philippines
Philippines
Title: Reduction of Organophospahate and Carbamate Residues in Tomatoes, String Beans and Chinese Pechay by Soaking and Washing
Time : 11:55-12:15
Biography:
Aimee Sheree A. Barrion is a licensed Nutritionist-Dietitian in the Philippines. She is an Associate Professor at the Institute of Human Nutrition and Food, College of Human Ecology, UP Los Baños(UPLB). She got her BS Nutrition, MS Applied Nutrition and PhD in Food Science degrees at UPLB. She has been teaching at the University for more than 15 years. Before her teaching stint, she used to work as a foodservice manager for two years at KFC South Manila branches. Aside from teaching, Dr. Barrion has extended numerous works as resource person, trainer and evaluator in different local and national food and nutrition activities and projects. She is also an active member of several professional organizations in the field of nutrition and dietetics. In terms of research, she has presented a number of papers and posters in different scientific fora. She has also accumulated a list of non-ISI and ISI publications. Her field of research interests lie on food and nutrition and food safety. Her future plans include developing a natural antimicrobial wash formula for cleaning foodservice utensils and equipment and also aid local government in ensuring and maintaining food safety among the various small and medium scale foodservice units.
Abstract:
Introduction: While pesticides are known to safeguard food supply, many people are concerned about its indiscriminate use such as during the fruiting stage of crops and usual practice of not adopting safe waiting periods which leads to accumulation of pesticide residues in consumable vegetables. The efficiency of washing and soaking on pesticide removal in tomatoes, string beans and Chinese pechay using tap water and vinegar solution was determined. Methods:The rapid test kit for pesticide developed at the National Crop Protection of the University of the Philippines Los Banos of the was utilized to determine the reduction of organophospahate and carbamate residues in the tomatoes, string beans and Chinese pechay samples after washing and soaking using tap water and vinegar solution. Results:Washing and soaking were significantly different from each other with the following order of efficiency: soaking for 5 minutes >soaking for 2 minutes > washing. The reduction in organophospahate and carbamate residues when the fruit and vegetable samples were washed in tap water and vinegar solution ranged from 26-31%, 15-16 % and 12-59%, 21-80%, respectively. Upon soaking for 5 minutes in tap water and vinegar solution, the reduction in organophospahate and carbamate residues ranged from 74-100%, 81-100% and 57-86%, 67-83%, respectively.No significant difference on the effect of washing solutions used (tap water and organic washing solution) was noted. Reduction in the concentration of organophospahates residues was higher than the reduction in the concentration of carbamates residues in tomatoes and Chinese pechay soaked for 5 minutes in different solutions. Conclusions: Vegetables are deemed to be nutritious and determining the specific amount of pesticide reduction is crucial in assessing its food safety risk to safeguard the health of the consuming public.
Masia Tirhani Asnath
University of Venda
South Africa
Title: Food safety knowledge and food-handling practices of women responsible for food preparation in the households of mangweni village of ehlanzeni district in mpumalanga province, South Africa
Time : 12:15-12:35
Biography:
Tirhani Asnath Masia is a Lecturer at the University of Venda, South Africa. She started her academic career at the age of 23 years. She is a registered Nutritionist with Health Professions Council of South Africa holding a Master of Science in Public Nutrition. She is taking up her academic career as she is currently enrolled for Post-graduate Diploma in Health Professional Education with University of Cape Town. Her research interest on food safety was built from Food Science module that she teaches the undergraduates. She is also interested in maternal and child health
Abstract:
Objectives: The study was conducted to determine the level of knowledge and food-handling practices among women responsible for food preparation in the households of Mangweni village with regard to food safety.
Methods: Descriptive cross-sectional study was conducted. Data were collected from 120 women responsible for food preparation through face-to-face questionnaire. Data was statistically analysed using SPSS.
Results: The age distribution of women ranged from 19 to 43 years with the mean age of 29.9 (SD = ±1.39). 58.3% of the women had attained secondary level of education and 33.3% had tertiary education. The findings on the level of food safety knowledge revealed that 1.6% of the women had adequate knowledge, 53.9% had satisfactory knowledge and 44.5% had limited knowledge. Age and educational level had no influence on the level of food safety knowledge. With regard to food-handling practices, women reported good practices in some of the aspects. For example, 56.7% of the women washed hands with soap and water before handling food and 51.7% place frozen meat at the lower shelf of the trolley at the end of shopping trip.
Conclusion: The results show the need of educational initiatives on food safety practices in the households among women as they usually the one responsible for food preparation.
James Dorcas
Ahmadu Bello University
Nigeria
Title: Household salt iodization level and urinary iodine concentration of children attending public primary schools in Zaria, north-west Nigeria
Time : 12:35:12:55
Biography:
Dorcas B. James has a PhD in Biochemistry from Ahmadu Bello University, Zaria Nigeria in 2007, where she lecture, rose through dedication and hard work to her royal position of Associate Professor. She’s presently a student of nutritional toxicology and actively engage in research and teaching in the area of Nutrition, food Science and Toxicology. She has contributed many major activities in reputed local and international journal and actively engages as consultant to UNICEF on various aspect of community and public health nutrition that had major impact on the nutritional status of the vulnerable groups within the populace.
Abstract:
An iodine deficiency results in inadequate dietary iodine intake, which is related to a spectrum of diseases collectively referred to as Iodine Deficiency Disorders (IDDs) and also worsens child mortality. Iodization of salt is widely regarded as the most effective and sustainable long-term public health measure for the prevention and control of IDDs. This cross-sectional survey involved 400 people randomly selected from four public, primary schools which was designed to assess the proportion of house-hold of the children (4-11 years) using iodized salts, the level of salt iodization and their mean urinary iodine concentration. The result revealed that about 79% of the children in public, primary schools are at risk of Iodine Deficiency Disorder (IDD) with mean Urinary Iodine Concentration (UIC) of 82.08+35.71 μg/l. The mean and median iodine concentrations of household salt were 27 mg/kg (95% confidence interval: 25–29 mg/kg) and 30 mg/kg (range=0–155 mg/kg), respectively. Coverage of adequately iodized household salt with iodization at >15 mg/kg was 96% of households. Haematuria, protunuria and bilirubinuria were dectected respectively in the urine sample of 9%, 81% and 1% of the pupils. People at the lower end of the socio-economic spectrum were more likely to suffer the consequences of using under-iodized salt because mostly they use agricultural or coarse salt than, people in the higher socio-economic categories. The consequences of using under-iodized or non-iodized salt were most likely to be experienced in Zaria, among people in the low socio-economic status especially in remote households. Since 96% of household salts are safe in term of iodization level, the national iodization programme has the potential to meet the iodine requirements of the population. However, this can only be achieved if the primary reasons for the in-adequate iodization of salt are eliminated and if special attention is given to vulnerable groups.
Basem Shomar
Qatar Environment and Energy Research Institute (QEERI)
Qatar
Title: Arsenic in rice: Determination, bioavailability and potential toxicity
Time : 12:55-13:15
Biography:
Shomar is working as a research director at Qatar Environment and Energy Research Institute (QEERI) and leading the group of Environmental and Chemical Sciences. His scientific research focuses on strategies that meld field and laboratory methods with new theory, modeling, computation, data systems, and evaluative techniques to create solutions to complex environmental challenges associated with desalination programs in Qatar. The general framework is to (1) Assess the quality of the source water; (2) Understand the chemistry behind the treatment (desalination) technology; and (3) Evaluate the quality of finished water & its potential effects on human health. The major researcha ctivities of his group include the water quality and reuse, the groundwater recharge and the atmospheric chemistry.
Abstract:
More than 60 rice samples have been collected from the local markets of Qatar and additional 20 rice samples have been collected from the West Bengal, India. Total arsenic and other trace metals have been analyzed using ICPMS. New methods have been developed to study the bioavailability of arsenic including synthetic stomach and small intestine. Studying arsenic speciation is challenging and the study tried to use LAICPMS to address the distribution of the As within the rice grains.
The purpose of this talk is to highlight the total concentration of arsenic (and other trace elements) in rice; the bioavailability tests, the speciation and the potential toxicity.
Hanee M. Al-Dmoor
Al-Balqa Applied University & Scientific Food Center
Jordan
Title: Food defense assessment - A review
Biography:
Hanee M. Al-Dmoor holds a PhD in food science and technology. He is an Associate Professor at Nutrition & Food Processing Department in Al-Balqa Applied University. He has 34 scientific papers and researches many of projects in food chemistry and product developments. Also, currently he is a Food Science & Technology Consultant in private food sector in MENA region countries. Through his effort and experience, he has achieved a good repute as an active member of many technical committees for food in Jordan; like the Jordan Food and Drug Administration (JFDA), Jordan Institution for Standards and Metrology (JISM), the Ministry of Environment, and the Ministry of Agriculture. He provides training courses in food technology, safety and quality control and management systems to the food inspectors and food scientists throughout Jordan and the Middle East countries. One of the most important achievements for him is organizing the Jordanian Food Day in Al-Balqa Applied University. Presently, he has established the Scientific Food Center for food research & developments, analysis, consultation, and training, and other scientific services for MENA region countries.
Abstract:
Food Defense is an endeavor to avoid the intentional contamination of food products of factors biological, chemical or other material is probable to come to pass to the food in any of food chain parts. Food Defense helps to increase concerns about the number of incidents involving contaminated food products. When defense of food is applied we can put measures in the areas of the defenseless points within the food chain, the food chain is identified as high risk for food protection. Food defense can be evaluated to find weak points in the creation, and determines risk factor for each point, develops defense measures at each point was identified as high risk, and create a written plan for the implementation of measures of defense . Whenever new hazards are discovered create a plan to review and revise the plan as necessary. This is followed by maintain a plan to ensure the continuation of the measures implemented by the defense to be effective.
Oluwatosin Ademola Ijabadeniyi
Durban University of Technology
Nigeria
Title: Overcoming food safety challenges in Sub-Saharan Africa through responsible food safety regulations
Biography:
Oluwatosin Ijabadeniyi is a Senior Lecturer at Durban University of Technology
Abstract:
Persistent and emerging food safety risks which include and not limited to toxicological chemical risks, allergens, toxicological biological risks, microbiological risks, zoonoses, risky consumer behavior, pesticides residues and pollutants unrelated to agricultural production (e.g contaminants from mining activities) continue to be major challenges in Sub-Saharan Africa. This is a serious problem because for a long time food safety was not a priority in Africa because of other problems on the continent. As policy and decision makers begin to understand that food safety matters, it is important to understand that food safety regulation is one of most effective methods to overcome the challenges of food safety risks. In this paper, food safety challenges and their inherent causes in Africa are discussed. In addition, the importance of adopting basic food safety regulations and laws such as Codex alimentarius and WTO agreements was discussed. World Bank/GFSP initiative may also be fundamental in assisting countries in Sub-Saharan Africa in implementing food safety regulation. The authors recommend that countries in Sub-Saharan Africa proactively adopt United States’ Food Safety Modernization Act.
Anongo, M’ember Catherine
Federal University
Nigeria
Title: Estimation of metal uptake in plant parts of roadside grown maize at some selected growth stages
Biography:
Anongo, M’ember Catherine completed her B. Sc. Biology, Environmental Conservation or Protection from Ahmadu Bello University, Zaria, Nigeria. Presently she is in Federal University, Nigeria.
Abstract:
Health risk assessment of heavy metals in roadside grown food crops consumed by humans is a very good technique because such assessment would provide information about any threat regarding heavy metal contamination. The non-significant differences of lead (Pb) and cadmium (Cd) levels among the selected growth stages shows that the levels of Pb and Cd in the food crops were not influence by the growth stages. However, Pb had the highest plant uptake factor (PUF), soil-plant transfer coefficient (TC) and translocation factor (TF) in Zea mays L. at close proximity to the Kano-Zaria Highway with a daily average traffic density of 19,288 vehicles/day suggest both atmospheric, soil and food crops pollution. The correlation coefficient between the PUF, TC and TF was significant for both Zea mays L. and Zea mays everta L. for PUF/TC for Cd and Pb. This may pose as threat to humans and livestock that used them as food sources. Both varieties of Zea mays L. (TZEE- Yellow maize and popcorn) could be an indicator of roadside pollution as well as a potential phytoremediator.
- Young Researcher Forum
Chair
Arpad Ambrus
National Chain Food Safety Office, Hungary
Co-Chair
Nikolaos E Mavroudis
Northumbria University
Session Introduction
Patricia Foriwaa Ababio
University of Lincoln
United Kingdom
Title: Challenges to food hygiene and safety: Comparing selected schools in Lincoln- UK and the ashanti region of ghana
Time : 14:00-14:15
Biography:
Patricia Foriwaa Ababio did her BSc in Agriculture, MSc in Food Safety and Control from Kwame Nkrumah University of Science and Technology and PhD in Food Science and Technology from University of Lincoln, UK. At present she is working as a Lecturer at University of Education, Winneba, Ghana.
Abstract:
The demands and requirements on food laws remain the same across continents as food hazards and related risks present the same hazard to individuals internationally including school going age children and adolescents. Different nations are however burdened with different economic and developmental issues which affect the importance attached to food law requirements. Whilst the demands on food safety and hygiene remains stringently upheld, implemented and maintained in the United Kingdom the same could not be said of Ghana, a developing country in Africa. The absence of infrastructure, facilities, human resource with requisite knowledge and lack of law enforcement remain the battle to be fought for a unified food hygiene and safety practice across the globe.
Mohammed Alawi
Heriot-Watt University
United Kingdom
Title: The prevalence of bacterial contamination and microbial diversity using 16S rRNA gene sequencing, of commercial eggs from retails market in Scotland.
Time : 14:15-14:30
Biography:
Mohammed Alawi a phD student in Heriot-Watt University ,School Of Life Science Microbiology Department.
Abstract:
In this study, the aim was to describe bacterial diversity of table eggs using both culture and molecular approach. Total viable counts (TVCs) were obtained from shell and content of 88 commercial eggs in Scotland. Eggs from 3 different sources were sampled including organic farm (22 eggs), free range (33 eggs), and caged system (33 eggs). Free range eggs had higher TVCs isolated from eggshell, a mean of 5.5 logs CFU/eggshell, and 5.2 log (caged eggs) CFU/eggshell. Egg content ranged from 3¬¬ log (organic egg) to 2.4 log (caged egg) cfu/ml. ANOVA test showed no significant difference between the two variables TVCs and housing system for both eggshell, and content respectively (p <0.14, 0.59). 59 bacterial isolates were genotyped by 16SrRNA sequencing. The results obtained indicate large number of eggs inspected was contaminated with Staphylococcus bacteria. Among the bacterial strains isolated (59 in total), Staphylococcus equorum was the most occurring strain (32%), followed by Micrococcus luteus (17%), and rest of the sequences were less than (10%). No evidence was found for presence of Salmonella, Escherichia coli, Campylobacter, Listeria monocytogenes, or Clostridium perfringens.The proportion of Gram-positive bacteria was significantly higher than Gram-negative bacteria (p<0.05). It can be concluded that table eggs sold in Edinburgh’s groceries were of good quality for human consumption.
Ana Lúcia Baltazar
Coimbra Health School
Portugal
Title: Food safety system based on HACCP methodology in a Portuguese sausage industry
Time : 14:30-14:45
Biography:
Ana Lúcia Baltazar is a Professor in Coimbra Health School for the graduated course of “Dietetic and Nutrition”, attending the PhD in “Food Quality” in FCT-UN Lisbon, with certifications in various post-graduate studies, Food Safety - HACCP auditor, and a Master in Occupational Safety. She is a dedicated and qualified Dietitian, with ten years of experience, a strong technical background, proven in management skills and an “agent for change”. She has exceptional experience in monitoring progressive food industry and providing training, knowledge of food safety requirements and quality standards in food manufacturing.
Abstract:
Food safety is a growing concern among consumers in more developed countries. In this context, food safety occupies a place of increasing importance to the increasingly informed consumer, knowledgeable and aware of what they want and especially what not to eat. This is also the social and economic context that arise niche markets, opportunity to offer differentiated or specific products aimed at a consumer audience that can (and want) to pay the difference. Here fit the traditional products associated with the idea of lack of industrialization and mass, but rather with a strong grounding, the tradition, uses of the past, art know-how. This study aimed to develop a food safety system for an industry of Portuguese sausages based in Leiria district. To do this, we used the methodology Hazard Analysis and Critical Control Points (HACCP) to assess hazards and quantify the risks that may affect consumer health. The study was conducted in four steps based on the framework of the HACCP Plan. This work identified a number of gaps in the food safety system of the company under study, as well as using strategies to improve the operation of the company and ensure the safety of meat products marketed.
Magdalena Kupska
Gdańsk University of Technology
Poland
Title: Terpenes – properties and determination
Time : 14:45:15:00
Biography:
Magdalena Kupska is PhD student in Department of Analytical Chemistry, Chemical Faculty, Gdańsk University of Technology.
Abstract:
The word “superfruit” has been recently introduced to the nomenclature. It comprises 13 natural products among which can be found fruits, vegetables, corns and tea. These food ingredients introduced into human diet bring many health benefits and can easily enhance well-being. The term superfruits is considered as a new marketing approach to promote the demand for rare fruits which can be consumed as foodstuffs or used as ingredients by manufacturers of functional foods, neutricals, beverages. However, gaining the popularity of health-oriented superfruits on market depends heavily on both research results and appropriate marketing. Fruits which contain powerful bioactive compounds such as polyphenols, anthocyanins, terpenes or procyanidins, with high antioxidant capacity may be classified as a superfruits.
One of the most interesting compounds are terpenes. Terpenes are the group of fruity origin compounds, with more than 40 000 known molecules among which are more than 400 known monoterpenes. Many terpenes have bioactive properties and often determine the flavour and taste of fruits. Moreover terpenes and terpenoids are the main components of essential oils.
Due to the large number of volatile compounds and the complexity of investigated fruits, a novel tool to measure and compare fruits aroma, comprehensive multi-dimensional gas chromatography (GC×GC) was used. The time of flight mass spectrometry (TOFMS) has been used in the identification of components (such as terpenes) in complex fruit samples.
Gideon Ramtahal
The University of the West Indies
Trinidad and Tobago
Title: Investigative research into cadmium levels of cocoa beans in Trinidad and Tobago
Time : 15:00-15:15
Biography:
Gideon Ramtahal completed his PhD in Analytical Chemistry at the University of the West Indies, St. Augustine, Trinidad and Tobago in 2012. His PhD was centered on the investigation of heavy metal levels in cocoa beans in Trinidad and Tobago and later focused on cadmium. He is avidly working on his publications and is currently pursuing postdoctoral research in the remediation of cadmium in cocoa at the Cocoa Research Centre, St. Augustine, Trinidad and Tobago.
Abstract:
Within recent years, continued export of Trinidad and Tobago’s fine or flavour cocoa beans may be affected by increasingly stringent international regulations; governing its safety with contaminants such as cadmium. A preliminary survey of cadmium in cocoa tissues including cocoa beans and soil from Trinidad and Tobago has been completed. This study has confirmed that beans from some areas failed to meet proposed standards for cadmium. Significant correlations of cadmium concentration between cocoa beans, other cocoa tissues and soil were observed, with some findings having implications for food safety assessments. Additionally, several possible sources of cadmium contamination of local cocoa beans have been identified. Subsequent treatment methods needed to minimize cadmium uptake and accumulation in cocoa beans were applied and evaluated with promising results.
Tasila Mwale
University of Salford
United Kingdom
Title: Is rice safe? Analysis of effects of arsenic in rice on human health
Time : 15:15-15:30
Biography:
Tasila Mwale is a student in University of Salford Manchester.
Abstract:
Arsenic toxicity is still a major public health issue associated with cancer and other health disorders. The majority of studies on arsenic toxicity have focused on the exposure due to water intake, with very few studies on exposure from food consumption. This is of major concern as current research clearly shows that in Europe alone, inorganic arsenic; the most toxic form accounts for only 5% in water and 95% in food. Rice is a significant source of arsenic exposure. With over half of the world population relying on rice as a staple and increasing dependence on rice based products, a significant proportion of the population is in danger of arsenic toxicity. In addition, there is limited research on biomarkers of toxicity and the direct health effects of arsenic from rice intake. It is therefore crucial that investigation into arsenic exposure from rice consumption is carried out. A comparison study between populations with different susceptibility towards arsenic exposure will be executed. A general UK population with no background arsenic exposure (for example, from water contamination) and an Indian population with environmental exposure to arsenic will be compared to determine the health effect of arsenic toxicity caused by dietary rice intake. Total arsenic in rice and urine will be estimated by using inductively coupled plasma optical emission spectrometry (ICP-OES). Urinary arsenic speciation will be measured by Ion chromatography inductively coupled plasma mass spectrometry (IC-ICP-MS), to determine arsenic metabolism; which is a good indicator of inorganic arsenic exposure. The use of protein misfolding and aggregation as a biomarker of arsenic toxicity will also be evaluated. Preliminary results from this study will be presented at the conference.
Ekaterina Silanteva
Lomonosov Moscow State University
Russian Federation
Title: State regulation of the SMEs in the Russian food market as an element of ensuring food security of the country
Time : 15:30-15:45
Biography:
Ekaterina Silanteva is the scientist from Moscow. The field of her interests is SMEs and their competitive advantages. She has been working on this problem for six years. Ekaterina completed Specialist degree programme at School of public administration at Lomonosov Moscow State University, and has continued her studies as PhD student. She is author of the project which won at nomination in competition of innovations , she used to work as deputy director for development in Association of food manufacturers and suppliers.
Abstract:
In the conditions of sanctions growth, Russia has faced the need to import the substitution of the European goods and the need to provide food security of the country without the aid of the European partners. Russian Federation was the huge developing market that imported different commodities from all over the world. However, Russia has had her own potential for manufacturing of different goods but this potential wasn\'t realized because of the high level of corruption and wrong economic policy of the government. In this situation due to the decrease of oil prices the national currency has fallen twice. This led to the enormous growth of prices on the commodities goods and the decline in the quality of the products provided to the population. Especially this problem has concerned the food market.
That is why it is very important now to create the institutional environment that is necessary for development of sustainable economy and the own food manufacturing. The Government should provide the support to resource-efficient SMEs and regulate economic processes thus to increase the competitive advantages of the national companies and to provide the population with high quality and safe products. Without any doubts, competitive small and medium-sized enterprises play the strategic role for ensuring product security of the country. The system of competitive advantages of the company consists of market, resource and network competitive advantages. The state has the wide range of opportunities to support all these competitive advantages within the space provided by the WTO.
M. Chaliha
University of Queensland
Australia
Title: Metabolomic profiling of Kakadu plum (Terminalia ferdinandiana) – A native plant of Australia
Time : 15:45-16:00
Biography:
Mridusmita (Smita) Chaliha is currently pursuing her PhD from The University of Queensland, Australia. Her research focuses on elucidating therapeutic potential of Australian native plants in ameliorating/inhibiting oxidative stress and inflammatory pathways. Smita is also involved in a number of research programs that investigate the microbial ecology and aim to understand the dynamics of growth, survival and biochemical activity of microorganisms in a wide range of food systems.
Abstract:
Kakadu plum (KP, Terminalia ferdinandiana) is a traditional food that has been consumed for its nutritional and therapeutic value by indigenous Australians for thousands of years. A rise in the incidence of chronic and degenerative diseases has been remarkably prevalent in developing countries, posing an enormous challenge in allocating limited resources to competing health concerns, heralding an urgent need to examine novel therapeutic approaches including dietary intervention, to combat debilitating health issues. One major research trend is the search for functional foods and ingredients from plants with enhanced bioactive and nutritional properties. Recent studies have indicated the presence of high levels of ascorbic acid and ellagic acid in KP fruit, making it a rich source of antioxidants and an ideal candidate for further investigation to explore its potential.
GC-MS based non-targeted metabolite profiling of polar extracts of the KP fruit, seeds and leaves identified 158 chemically diverse metabolites including amino acids, organic acids, phenolic acids, esters and sugars. As expected ascorbic acid and gallic acid (with anti-oxidant anti-fungal, anti-viral properties) were detected in the samples. Previously unreported metabolites such as galacturonic acid, rhamnose, xylitol, xylulose, maltose, myo-inositol and palatinose have been tentatively identified in KP extracts.
Understanding the KP metabolites will help in identifying new sources of therapeutics that target the debilitating oxidative and inflammatory cascade which is the hallmark of many chronic degenerative disorders. This enhanced knowledge will greatly assist in developing more strategic uses of KP in such diverse industries of functional food, pharmacology, nutraceutical, and cosmetic
Geana Elisabeta-Irina
National R&D Institute for Cryogenics and Isotopic Technologies
Romania
Title: Elemental profile and Sr isotope ratio as fingerprints for geographical traceability of Romanian Wines
Time : 16:15-16:30
Biography:
Geana Elisabeta-Irina is scientific researcher at National R&D Institute for Cryogenics and Isotopic Technologies – ICIT Rm. Valcea, Romania and also is in the final stages of completing her PhD at Bucharest University, Romania.The main current interests are identification and quantification of essential active principles like phenolic compounds, organic acids, amino acids, terpenes, micro and macronutrients in different food matrices (wine, honey, fruits, plants, organic products, functional foods) by highlighting key biomarkers used in authentication, using the main instrumental analytical (HPLC, UV-VIS, ICP-MS). She was involved in several national projects: CEEX, PN II, sectoral project and Nucleus Programme (2005-2015) with the aim to develop analytical methods for quality control and origin authentication of foods.
Abstract:
Wine geographical traceability is an important topic in the context of wine authentication and for that, many researchers from worldwide have been addressed this subject, by developing different methodologies based on multivariate analysis of natural chemical composition data (inorganic or organic parameters) and isotopic signature. The goal of this work was to assess the potential of the elemental composition and strontium isotope ratio (87Sr/86Sr) of wines from the important producing areas in Romania, located in relatively small geographical area, in order to highlight reliable markers for wines geographical origin discrimination. Elemental determinations were done by ICP-MS and F-AAS techniques after microwave acid digestion of the wine samples. The strontium isotope ratio (87Sr /86Sr) from resulted extracts was determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS), after separation of strontium from rubidium, using cation-exchange chromatography with Dowex 50W-X8 resin and the complexation ability of the carboxylic acid EDTA. The variation in elemental composition (Li, Sr, Se, Ni, Pb, U, Mn, Mg, Al) and the 87Sr/86Sr ratios of the wine samples analyzed in this study clearly demonstrated that these parameters are suitable tracers of wines origin. The proposed methodology allowed a 100% successful classification of wines.
Derya Boyaci
Izmir Institute of Technology
Turkey
Title: Development of whey protein based composite and blend edible films with pH controlled release properties intended for active packaging
Time : 16:30-16:45
Biography:
Derya Boyacı is a PhD student and a research assistant in İzmir Institute of Technology. She has written her MSc thesis at the same university on active packaging. She had been a researcher in a research project funded by TUBITAK. Ahmet Yemeniicioğlu is currently professor of Food Engineering at the İzmir Institute of Technology since 2007. He has published more than 36 papers in international journals. His research field includes the development of novel active packaging materials.
Abstract:
Films made of whey protein isolate (WPI), WPI-oleic acid blend films and WPI-bees wax composite films containing lysozyme were produced and the released enzyme activities were measured in buffered solutions at pH 3.0-6.0 and in smoked salmon discs. WPI films (pI≈5.2) bound considerable amount of lysozyme due to their inherent net negative charge at pH values close to neutrality. The release of bound lysozyme could be triggered as pH of release medium reduced from 6.0 to 3.0, down below the pI of WPI. The addition of oleic acid and bees wax into WPI film increased the film porosity and amounts of released lysozyme. The released enzyme activity had increased similarly when the blend and composite films were applied on smoked salmon discs. All of the films showed good antimicrobial activity against Listeria innocua. Results showed the possibility of activating antimicrobial WPI films by simply initiating lysozyme release with acidification of edible films and the potential of creating pH-controlled release systems which could be employed to improve safety of food stored in home type refrigerators.
F Ayca Ozdemir Olgun
Istanbul Technical University
Turkey
Title: Development of novel methods for the determination of food colorants
Time : 16:45-17:00
Biography:
F Ayca Ozdemir Olgun completed his PhD from Istanbul Technical University and is pursuing her Post-doctoral studies at the same University. She also works as a Professor in Istanbul Aydin University, Health Services, Vocational School of Education. She has published 5 papers in reputed journals and has served as a reviewer of more than 15 manuscripts submitted in reputed journals.
Abstract:
Color is added to our food since many centuries. Today, the health concerns about the food colorants lead the food industry to focus on natural colorants. Colorants are basically divided into two main groups as synthetic and natural food colorants. As a result of the toxic and carcinogenic effects of some synthetic food colorants, their utilization is limited by the regulations defined by the governments. Synthetic colorants are preferred for their stability and low-cost in food processes. But their misusage may cause damage in human health. When choosing the right colorant, the regulations should guide. The aim of this study is to determine the synthetic colorants used as the food additives by fast, accurate and applicable methods by developing and investigating novel methods for the determination of synthetic food colorants, analyzing synthetic colorant content of food products and providing food control by informing consumers about the limitations of these substances. Aiming the issues above, spectrophotometric CUPRAC assay was adapted for the determination of synthetic food colorants. Proposed method results were correlated with HPLC findings and combination of in-vitro antioxidant assays with HPLC technique (application of online HPLC- CUPRAC technique) were performed. The results proved that the methods used for the determination of synthetic food colorants are accurate, applicable and are in good correlation.
G S Sumanasekara
Trainee in Asian Collaboration for Excellence in Non-communicable Disease (ASCEND) Research Network
Sri Lanka
Title: Relationship between feeding type and the occurrence of aflatoxin M1 in milk of high yielding dairy cows
Time : 17:00-17:15
Biography:
G S Sumanasekara has completed BVSc (Bachelor of Veterinary Medicine) degree from University of Peradeniya and postgraduate diploma and Masters of Food and Nutrition degree from University of Kelaniya, Sri Lanka. She is the deputy director of the Department of Animal Production and Health. She was a director of the former Ministry of Economic Development and member of the National Nutrition Steering Committee of the country. Further she employed at the Asian Development Bank Funded project as an Environment Specialist and also worked for the United Nations Development Program funded project as a deputy project coordinator. At present she is a researcher of the Asian Collaboration of Excellence in Non Communicable Diseases Funded by US-NIH.
Abstract:
The major problem associated with concentrate feeds used for feeding cattle is declining quality by contamination with Aflatoxins. The objectives of the study were to detect presence of Aflatoxin M1 (AFM1) levels in milk, AFM1 levels related different feeds and to identify the relationship between feed type and Aflatoxin M1 in milk. Ten dairy farms located in Nuwara-Eliya district were randomly selected. AFM1 analysis was done using High Performance Liquid Chromatography (HPLC). The results indicated that AFM1 was present in 50% of samples. Coconut poonac showed the most significant relationship among individual feeds having a correlation of 0.65 and P value of 0.042. Among feed combinations, coconut poonac and beer pulp combination showed the highest correlation of 0.77 and P value of 0.05. Grasses had shown a very poor relationship with the AFM1 occurrence in milk (r=0.053, P=0.885). Relationship between overall concentrate feeds in the study and AFM1 in milk, it was clear that they had a significant relationship having correlation of 0.65 and P value of 0.042. Majority of samples lied between 0-10 ng L-1 of AFM1 and one sample exceeded above 30 ng L-1. Two samples had AFM1 concentrations between 22-32 ng L-1. One sample lied between 32-42 ng L-1 did not exceed the EU recommended level of 50 ng L-1. The presence of AFM1 in milk under various management and feeding conditions is yet to be investigated in Sri Lanka.
Junjie Wu
University of Reading
United Kingdom
Title: Consumer’s psychological reactions during a food safety incident and WTP for nano sensors in meat products
Time : 17:15-17:30
Biography:
Junjie Wu (1987) has completed his two master degrees of Food technology and Food economics from University of Reading. He has won the prize of the competition of Entrepreneurship at Reading University in 2010. He is a PhD candidate working on the aspect of consumer behaviour towards food safety.
Abstract:
Risk communication disseminated during a food safety incident, which plays an important role in shaping consumer purchasing behaviour. Consumer research shows that immediately after a food safety incident the demand of the indicted products falls rapidly and then starts to increase slowly when consumer confidence is restored. However, very little is known about the cognitive process that consumers undertake when markets are shocked by food scares. In order to fill such a gap this study employs Protection Motivation Theory (PMT) to explore consumers’ psychological reactions with and without a food safety incident caused by E. coli in chicken products. The cognitive process of protection is mediated by the possibility of consumers buying hypothetical meat products containing Nano-sensors that aims to inform consumers of the presence of bacteria after the purchase. Willingness to Pay (WTP) of meat products containing nano-sensors was elicited by means of a payment card. The survey was conducted in the UK between February and March 2015 and 627 British respondents took part in the survey. A Tobit regression analysis was performed to estimate the impact both of socio-demographic and economic characteristics of respondents and of the cognitive elements of PMT on consumers’ WTP for nano-sensors in chicken products during different risk situations. Results indicate that on the average British respondents are WTP more for nano-sensors during a market risk situation. Furthermore, the comparison of PMT elements in different risk situations shows that the cognitive elements of this theoretical framework play a different role in explaining WTP for nano-sensors. In the case of a business, as usual scenario, the demand for increased levels of food safety was more affected by the aspects of coping appraisal, while during a food safety incident, the elements of threat appraisal take over and impact substantially on WTP for nano-sensors in meat products. In addition, results also show that WTP is influenced by gender, age, financial situation of consumers, and knowledge of nanotechnology. Marketing and policy implications of these findings are discussed.
Mohammed H. AlRizeiqi
University College Dublin
Republic of Ireland
Title: Assessing the benefits of traceability system to the Omani seafood Industries
Time : 17:30-17:45
Biography:
Mohammed H AlRizeiqi is a PhD candidate of Food Process Policy, Global Development at University College Dublin, Ireland. His project title is: \"development of process value chain to the seafood industries in Oman: The analysis of current seafood process value chain and the economic impact of developing process supply chain to the seafood industries in Oman\". Mohammed is currently assessing the benefits of implementing a traceability system to the export of seafood products from Oman. Mohammed main research interests include: Food and Beverage Process Value Chain, Food economic analysis, Food Policy and Regulations and Global Human Development.
Abstract:
Traceability system for Omani seafood industries are assessed for the process design, compliance to seafood law, qualitative and quantitative cost benefit analysis CAB. The selected industries are the largest in term of supply, process, employment and value. The increased prevelance of food scandals in the recent years has led to increased attention on food traceability to find ways to protect human, animal health and avoid adulteration. An infected/contaminated product recall and market withdraw are costly for firms and governmental reputation. Safe seafood becomes a major choice for many consumers around the globe. Under such circumstances, a seafood traceability system can be an innovative method to develop consumer’s confidence in the fisheries products. However, the economical benefits of a traceability system is still not clear for producers, distributors, retailers and policy in many newly developing emerged markets.
Oman is rich in fisheries resources. The country has around 3,165 km long coastline with an exclusive economic zone area of 300,000 km2 from Strait of Hormuz in the North (Governorate of Musandam) to the border with Republic of Yemen in the South (Governorate of Dhofar). The annual fish export was in the range of 120 thousand metric tons of fish and seafood. The country has entered to the valued EU markets since 1986. In the last ten years, the country lost most of it’s share in the Eurpoean market due to many legal and technical issues in the process value chain. However, the study is useful for practitioner, buisinesses and policy makers regarding the perceived benefits of traceability in the Omani fish supply chain. The Net Present Value NPV is calculated for Oman Fisheries Co. and the value indicates a wider benefit from the implementation of integrated traceability system. Seafood traceability is analyzed using both statistical and financial tool models. The Net Present Value (NPV) was calculated for 5 and 10 years traceability Implementation. The Internal Rate of Return (IRR) was calculated based on the 2% discount rate ( r=2%) for the 10 years period of implementation. Both qualitative and quantitative results showed an extra impact of traceability to the export of fisheries product from Oman to the EU markets.
Catherine
Northumbria University
United Kingdom
Title: Investigating the impact of different lethality inducing conditions on cells of Bacillus Subtilis via flow cytometry
Time : 17:45-18:00
Biography:
Catherine Bowe graduated from Northumbria University in 2010 in Applied Biology. In 2011 she began her PhD under the supervision of Dr. Nikos Mavroudis studying probiotic viability, which she completed in July 2015. Now she is working as a research associate on an NIHR project exploring the potential of progressive cuisine for quality of life improvement for head and neck cancer survivors. Her research interests include bacterial Flow cytometry, Food microbiology and probiotics.
Abstract:
Decontamination of surfaces is a vitally important process in industrial settings. Bacillus subtilis spores are a good safe alternative to model pathogenic organisms such as B. cereus and Clostridium difficile. In this communication a range of novel and commonly used antimicrobials are applied to cells and spores of B. subtilis. By looking for alternative antimicrobial agents, this could have far reaching implications for use against antibiotic resistant strains of bacteria. Furthermore, employing natural antimicrobials will have a less detrimental effect on the environment. Common methods of cell killing
• Heating 85ËšC for 35 minutes is our standard method
• A 50% Ethanol (water) treatment is used to kill off vegetative cells (leaving spores unharmed)
Common antimicrobials:
• Peracetic acid (PAA)- a strong oxidizing agent thought to be capable of killing spores as well as cells
• Chlorine- oxidizing agent commonly used in bleach
Natural Antimicrobial:
• Green tea extract –believed to exert an antimicrobial effect due to tea polyphenols5, 6
Aim: to assess the efficacy of both common and novel antimicrobials as bactericidal and sporicidal agents Test these antimicrobials on cells of Bacillus subtilis, comparing the results of the FCM analysis with serial dilution plating
Results
• Antimicrobials PAA and Chlorine both have high bactericidal effects, with PAA being the most effective antimicrobial causing 100% cell death. Previous research indicates this has the potential to kill spores as well as cells1.
• Green tea extract also has an impact on viability, with around a 1log reduction in cell number.
• Green tea caused more cells to become damaged or membrane permeabilised as opposed to completely killed. Demonstrated by a strong double staining with PI and Syto 16.
Conclusions
• Findings such as these highlight the significance of FCM as a descriptive tool, as plating or fluorescent microscopy would not give us information as to the numbers of damaged cells. It is also highly significant when one considers the lack of FCM enumeration data available. FCM is a good method to enumerate sub-populations, based on a strong correlation with plate counts.