3^rd European Food Safety and Standards Conference October 24-25, 2016 Valencia, Spain

Biography:

Hami Alpas is a Professor at Food Engineering Department, Middle East Technical University, Turkey. He holds an MBA degree from Dept. of Business Administration METU on Total Quality Management. He has served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in Food Defense training activities via NCFPD (USA). He has supervised 4 Ph.D and 11 M.Sc. thesis in Food Engineering Department. He has 67 international journal articles (SCI) and over 750 citations (ISI-Web of Sci; h-factor 17) as well as close to 55 academic presentations in 35 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 7 chapters in internationally edited books and has edited 3 international books by Springer. He has also organized and co-directed 3 NATO-workshops (ARW-ATC). He is currently co-director of EU-FP7 project on “Plant Food Security”.

Abstract:

High Hydrostatic Pressure (HHP), -also called as Ultra High Pressure (UHP), High Pressure Processing (HPP), High Pressure Pasteurization (HPP) – has been studied over 30 years under different names. Recently it has been branded-patented as “Pascalization” and is a “new”, “different”, “non-thermal” food processing method. Its main difference from conventional thermal processing is the addition of the third variable-pressure- to heat/time combination that already exists making it a 3-D process. More important than that the process is capable of producing industrial food products in a very short time making the process among the fastest food technology in terms of moving from the laboratory research to the market shelves. The process is fast, safe, effective and global producing food-edible products without any additives or preservatives ranging from meat-dairy-seafood-deli to fruit/vegetable juices and even pet food. The global HHP market currently reached to 10 billon USD with over 350 commercial equipment worldwide having a value of 0.3 billion USD. Unfortunately the products are not evenly distributed over the world map and the facts and myths about this –still called “new”- technology will be discussed.

Biography:

He was awarded PhD in Food Technology Department,from Arid Land Cultivation Research Institute (ALCRI), , Ethiopia. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor& President at Food Technology Department,, Ethiopia. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

Aflatoxins found in dairy products and animal feeds represent a serious problem for human and animal health. In present study, combined effect of probiotic bacteria; Lactobacillus acidophilus, Bifidobacterium bifidum) and yeast strains; kluyveromyces lactis and Saccharomyce cerevisiae) were used for detoxification of aflatoxins (B1, B2, G1, G2) in animals fed on flour contains some of these toxins. Aflatoxins’ residues were determined in the mothers and their infants using HPLC. The in vitro study revealed that the probiotic bacterium lactobacillus, B. bifidum, and their combination were able to lower the level of aflatoxins in PBS solutions by 30%, 44%, and 59%; respectively. Similarly, each of the two yeast strains, S. cerevisiae and K. lactus, showed efficient detoxification of aflatoxins by percentage 50%, with a higher efficiency when used in combination up to 75%. Interestingly, higher rate of detoxification (94%) was achieved after 72 hr treatment, by using combination of the two bacterial and the two yeast strains. Therefore, we select these combinations, mixed altogether with flour containing the four aflatoxin, and then the toxins’ residues were determined in the flour after 72 hours. Results revealed that aflatoxins’ levels were reduced by 87% compared to non-treated flour. We applied the previous trial on the animals and aflatoxins were determined in the serum of the adult rat and their infants. Group 1 and group 2 serum did not contain any type of the four afaltoxins. Whenever, group three serum adult rat 1 contains aflatoxin (G2,G1,B2,B1) with perecentage 12.5%, infants 1 serum contains both afaltoxins (M2, M1) with percentage 10% but the infants 2 and 3 serums contains afaltoxins (M2, M1). Moreover, Group 4 contains adult 1 and its serum contains aflatoxins (G1, B2, B1), and infants 1,2 and 3 contains (M2, M1). Creatinin in the adult rat treated with afaltoxins was 85 but in infants it was around 74. On other hand, creatinin in the serum of control animals was ranged from 41 to 44. But in the adult rat treated with afaltoxin-probiotic mix, creatinin was about 46 and it ranged btween 31 to 34 in the infants. Urea in control animals (adult rat and their infants were ranged from 37 to 49. But in the treated with aflatoxin only adult rat and their infants it was ranged from 78 to 91. In case of mothers treated with aflatoxin and probiotic bacteria; urea level in the serum of adult rat and their babies ranged between 42 to 50. Liver GOT enzyme in the control animals (adult rat and their infants) were ranged between 9.19. Whenever, adult rat treated with aflatoxin only and their infants were ranged between 31 to 73. This reading was decreased in animals

Biography:

She was awarded PhD in Agricultural Research Council She has extended his valuable service for many years and has been a recipient of many award and grants. Currently, she is working as a Head & Senior Lecturer at Department of Agricultural Research Council Her international experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

Polycyclic aromatic hydrocarbons (PAHs) and organochlorinated pesticides (OCPs) such as dichlorodiphenyltrichloroethane (DDT), endosulfan and benzenhexachloride (BHC) were evaluated in yellowtail (Seriola lalandi) fish species.These hardous compounds were studied in fish sampled from three locations: Port Elizabeth, Yzerfontein and Struis Bay. The aim of the study was to investigate the profiles, levels and sources of PAHs and pesticides in yellowtail from the selected locations in relation to fish size and lipid content. Significant variations (p<0.05) were observed in the levels of PAHs measured in fish sampled from the three locations. Fish from Port Elizabeth had the highest PAHs concentrations (533.95 ± 34.36), followed by Yzerfontein (221.40 ± 33.03) and Struis Bay (88.97 ± 2.83) µg/kg wet weight. Benzo(a)pyrene (as PAHs biomarker) exceeded the recommended EU limit (2 µg/kg) in samples from Port Elizabeth and Yzerfontein whereas samples from Struis Bay did not exceed. DDT was detected only in samples from Port Elizabeth and Yzerfontein with mean total concentrations (7.48 ± 5.18 and 11.14 ± 1.44 respectively) not significantly different. Fish size (weight) correlated positively with lipid content (0.65; p<0.01) and a stronger positive correlation with Æ©PAHs (0.83; p<0.01). PAHs input source in fish from Port Elizabeth reflected a mixture of petrogenic and pyrogenic whereas, Yzerfontein and Struis Bay showed input source as petrogenic. In conclusion, consumption of large sized fish in locations with high PAHs burden can predispose consumers to health risk. Further investigation into human dietary exposure with the species is recommended.

Biography:

He is working as a Research Scholar at the Orta DoÄŸu Teknik Üniversitesi,. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

Cancer, as one of the most common chronic metabolic diseases with its high death rate, seems not to have any particular diet or nutrition strategy, currently. Owing to its huge complexity in progress which involves many different reactions, pathways and proteins, in addition to a great number of bioactive compounds with their unique effects on these biochemical reactions, pathways and proteins, the necessity to clarify the interactions of the functional bioactive nutrient compounds in foods with the pathways and special proteins, has become more crucial than ever. Though we have an important number of chemotherapeutic drugs in the current status of cancer medicine, the drugs namely; sunitinib, sorafenib, 17-AAg, thapsigargin, eeyarestatin, bortezomib, metformin, tunicamycin, versipelostatin, brefeldin A, honokiol, paclitaxel, fulvestrant, doxorubicin, DBeQ, MKC-3946, MAL3-101, tamoxifen, nafoxidine, C1628, MG-132, reolysin (and many others…) with their well defined effect mechanisms and involvements in cancer pathways, their interactions with the bio-active nutrient compounds, like; I3C, lycopene, amygdalin, arginine, EGCG, vitamin D, kaempferol, genistein, tocopherol, lycopene, beta carotene, quercetin, apigenin and resveratrol, have not been properly reviewed. However, the design of an anti-cancer diet for a cancer patient during the treatment, can only be made according to the interactions between the anti-cancer drug and the bioactive compounds in the food. Each drug and each bioactive compound has different effects on the cancer triggering signalings; GRP78/BIP, beta catenin, Nrf2-keap1, ERK, Hedgehog, Rb/E2F, notch, PI3K/AKT/mTOR; the cancer triggering or inhibiting proteins; TNF, p38, p23, Bcl, GRP78, NF-kB, CDK, STAT3, Bax, MMP, Fas, erbB2, Foxo3, G6DP, STEAP, SOX2, galectine 3, CDC25, COX2, caspase, E2F3, AR, PRDX3, ERalpha, iNOS, PRDX3, IGF-1, HO-1, VEGF, GATA3, IL-1B, the enzyme systems; H₂O₂ fenton, phase II and CYP1A1. Therefore, first, the bioactive nutrient compounds which have the same effect with anti-cancer drug on these proteins, enzyme systems or signalings, should have been determined, and then, their food sources should form the anti-cancer diet for the given anti-cancer drug. The strategy to ‘what to eat and drink’ during cancer and cancer therapies, can only be made by knowing the bioactive nutrient compounds and their food sources and the anti-cancer drug, both of which effect the same pathways, proteins or signalings. For example, TNF recruits adaptor molecules that create a signaling to activate Mitogen-activated Protein Kinase Kinase Kinases (MAP3Ks) and transforming growth factor-B (TGFB) which is an essential regulator of cell survival. The activation of MAP3Ks, TGFB and TAK1 ( a serine/threonine kinase) by the cytokine leads to the activation of the inhibitor of kapa B alpha (IkBα) which inactivates NF-kB, the protein complex that controls DNA transcription, cytokine production and cell survival due to the antiapoptotic factor FADD45B. Briefly, TNF may act as tumor enhancer via the activation of MAP3Ks, TGFB, TAK1 and NF-kB. One of the anti-cancer effects of kaempferol (a flavonoid) is to inhibit TNF, like the anti-cancer drugs; infliximab, adalimumab, narasin, honokiol, vorinostat, tribromsalan, bithionol, celecoxib.. During  such  treatments, curcumin (e. g. Curcuma longa and cinnamon) and  resveratrol rich foods, e. g. orange, grape, blueberrires, strawberries, lemon, tea and penut, should be included into the anti-cancer diet, since curcumin and resveratrol, like kaempferol and kaempferol rich foods (e.g. tea, broccoli, apple, blueberries, kale, beans, endive, leek, tomato, grape, parsley, plum, apricot, capsicum pepper, onion, cherry, celery, plum, strawberries, propolis, herbs; Gingko biloba, Tilia spp., Equisetum spp., Moringa oleifera and Sophora japonica), may form a synergy with the TNF-blocking anti-cancer drugs, since all of them inhibit TNF, and hence leading to a much stronger apoptosis. But arginine/NO(nitric oxide) treatments/arginine / NO supplementation or arginine rich foods, should be adviced to be avoided, the foods like; egg white, turkey breast, beef, ground red meat, lupin, soybean, nuts, seeds, mollusk, chickpea, lentil, chicken meat, pork meat, sesame and beef meat, since arginine and NO activates both TNF and NF-kB and therefore, may decrease the anti-cancer potential of the treatments which administer the mentioned TNF/Nf-kB inhibitors. On the other hand, the same cytokine may have opposite effect, inducing apoptosis, based on its relation with the apoptotic enzymes, Caspases. TNF receptor-associated death domain protein (TRADD) and a serine/threonine kinase called receptor interacting protein kinase (RIPK)-1, form a signaling complex that recruits an adaptor protein known as Fas-associated death domain protein (FADD), forming a disc which activates Caspases 8, 10 and 6, causing apoptosis. Accordingly, kaempferol and kaempferol rich foods, curcumin and resveratrol and their rich sources, may be advised during the treatment using anti-cancer drugs which activate Caspases, the anti-cancer drugs namely;  costunolide (the stem bark of Magmolia sieboldii), cisplatin, mitomycin c, garcinol, brefeldin A, valinomycin, piceatannol, kinetin riboside, lipase inhibitor, THL, imiquimod, SC 560, romidepsin, ouabain, digoxin, proscillaridin A, borrelidin, sanguinarine, bortezomib, MT-21, lonidamine, K858, saikosaponin A, CIL-102, and prodigiosin, forming a synergy to show much stronger anti-cancer potential via the activation of Caspases.  Briefly, the determination of the foods in an anti-cancer diet can only be made by analyzing the bio-active nutrient compound and anti-cancer drug interactions. In the presentation of the review which used more than 2000 studies, 186 of which are case and follow-up studies, the interactions of each of the bioactive nutrient compounds and their food sources, with each anti-cancer drug, have been analyzed and documented. As a result, a unique anti-cancer diet for each group of anti-cancer drugs, in which both the diet and the drug/drugs target the same pathway/pathways, protein/proteins and/or enzyme systems, was designed. Otherwords, a map of ‘food and anti-cancer drug’ which indicates to the ‘food for drug’ was designed. In the presentation, these interactions of the 15 bio-active nutrient compounds; I3C, lycopene, amygdalin, arginine, EGCG, vitamin D, kaempferol, genistein, tocopherol, lycopene, beta carotene, quercetin, apigenin, sulforaphane and resveratrol, with the currently most common anti-cancer drugs, will have been discussed.

Some of the most important reasons for the conflicting results of anti-cancer researches about the bioactive nutrient compounds, like ‘the dose’, just like in the example of ‘high dose arginine and NO (>400 µM) with a strong anti-cancer effect’, while the lower doses are ineffective, will also be documented in the presentation.

Finally, one of the biggest myths in cancer nutrition; ‘fructose feeds and triggers cancer cells as the only culprit and thus,, it should be out of list’, which is often enforced by all the current media, will have been disproven since, almost all of the foods contain fructose or glucose (which finally is converted into fructose!) and hence, fructose limitation cannot be practical, reasonable and scientific!. Moreover, glutamin, a non essential amino acid, which exists in almost all animal origin foods, is much more utilized than glucose by cancer cells. Assuming that the fructose and glutamin are the only culprits, the elimination of glutamin and fructose rich foods from the diet will not be rational since there will be nothing left much!. More important is that, such enforcements and misdirections made by some part of media and scientists, neglect the antioxidant vitamins, minerals, flavonoids, essential fatty acids and bio-active nutrient compounds, in these fructose and/or glutamin rich foods, all of which have got important anti-cancer effects. These myths and misdirections will also be pointed out in the presentation.

In the last part, the fundemental details of an anti-cancer diet for a particular anti-cancer drug, the skeleton of a healthy diet to prevent from the risk of cancer, the external and internal factors which determine the anti-cancer potential of the bioactive compound, will have been summarized.

Biography:

Adam Kostelnik has completed his MSc degree from the Faculty of Chemical Technology in 2015 (University of Pardubice, Czech Republic). He has been the PhD student at University of Pardubice, Faculty of Chemical Technology, Czech Republic since 2015. He has been working on development and innovation of biosensors for poisoning diagnosis.

Abstract:

Optical fibers are used in many ways for a very long time. They found applications in telecommunications and optoelectronics but also in construction of biosensors. Here, we developed method for assay of neurotoxic pesticides via inhibition of enzyme acetylcholinesterase (AChE) and coloration measuring through an optical fiber. AChE is an enzyme which splits acetylcholine into choline and acetic acid. Presence of acetic acid is detected by phenol red (PR), which gives color change from red to yellow while absorption peak of PR is decreasing with increasing concentration of acetic acid, in presence of inhibitor PR peak is increasing. Whole process was performed in cuvette holder printed on 3D printer and as source of light, LED diode was used. Absorbance was measured in absorption maximum of PR in 558 nm. Calibration curves for AChE inhibitors tacrine and carbofuran were performed in concentration range 40.00 nM to 1.25 nM in case of tacrine and 250.00 nM to 4.00 nM in case of carbofuran. Limit of detection was calculated equal 1.18 nM for tacrine and 16.98 nM for carbofuran. The biosensor seems to be readily for practical use in prove of neurotoxic pesticides in food, water and environment samples.

Biography:

I am a student of Ph.D. at the Faculty of Veterinary Hygiene and Ecology at the Veterinary and Pharmaceutical University in Brno (VFU). I am studying of hygiene and technology of food.

Abstract:

Authentication of tuna fish products is necessary to assure consumers of accurate labelling of food products. The most common methods that can be used to identify tuna species include methods based on detection of specific DNA (PCR and its modification: real-time PCR, digital PCR etc.) The quality of species specific DNA crucially affect the efficiency of amplification during the subsequent PCR. The question in DNA detection in processed products lies in the possibility of the DNA fragmentation during the processing technologies and the use of ingredients that may inhibit the PCR reaction. In this study three DNA extraction method were compared: DNeasy Blood and Tissue Kit, DNeasy mericon Food Kit and Chemagic DNA tissue 10 Kit. The quantity and quality of DNA were estimated by measuring DNA concentration and ratios A260/A280. The amplifiability was tested by using a set of primers designed to detect the fragments of COI gene of different sizes ranges from 100 bp to 500 bp. Several parameters were evaluated: the effect of heat treatment (boiling at 70ºC and 90ºC), cold and hot smoking, sterilization procedure of whole and mechanically treated muscle used in canned process (high temperature in combination with high pressure), and pate and spread.

Biography:

Elvira Beli has completed her PhD at the age of 32 years from Agricultural University of Tirana, Albania, Faculty of Veterinary Medicine, in the field of clinical microbiology. She was specialised in food microbiology, worked for many years as food microbiologist, food safety expert at the Food Safety and Veterinary Institute, also Head of Food Safety Department, of this Institute. She is now lector and researcher of Agricultural University. She has published more than 10 papers in reputed journals.

Abstract:

Foods from animals can be contaminated with biological and non-biological agents who cause illness. To evaluate the risk national authorities have responsibility to establish control programs. The investigation aim is to provide an overview of biological and non-biological contaminants occurred in foods from animals in Albania. Biological agents and residues contaminants: pathogens, toxic substances, residues of veterinary drugs, heavy metals and pesticides are the most concern. A large number of data obtained during the period 2002-2013, resulted from the analyses performed at FSVI laboratories, were collected and analyses. The results indicated: Salmonella spp. was present in poultry, minced meat, pork and mollusk. The higher incidence of Salmonella spp. 5-6% resulted in poultry; L. monocytogenes was detected at 38-40% in ground meat samples, 22.3% in raw milk and also in cheese samples. The level of total bacterial count (TBC), S. aureus and E. coli were determined in raw and prepared products. Campylobacter spp. was analyzed rare and identified in few cases in poultry and frogs. Marine biotoxine DSP in mollusk occurred. In 2010, unacceptable level of histamine in fishery was 8.40% of the samples. Veterinary drugs and hormonal residues in milk and blood, heavy metals (Pb, Cd), in animal organs occurred rare at unacceptable levels. The risk form biological agent in food from animals in Albania is present. The high incidence of pathogens should be of concern and continued vigilance is required. The occurrence of non-biological contaminants was lower, generally found infrequently at concentrations which could be the public health risk.

Biography:

Tanuja Kumari Gullahally Manjegowda has completed her master’s in Veterinary Public Health from the Maharashtra Animal and Fishery Sciences University, . Currently, she is pursuing PhD in Ghent University. She has published 2 papers in reputed journals.

Abstract:

Dry-aging is a process whereby meat is stored at low temperature and relative humidity for a long period of time, resulting in improved tenderness and the development of a unique flavour. The aim of this study was to evaluate the microbiological quality of dry-aged beef produced in Belgium. The crust of 29 loins at the end (n=15) and beginning (n=14) of the ripening process were sampled from 15 companies. From each loin, 25 cm² of the surface of lean and adipose tissue were sampled and analysed for total psychrotrophic aerobic bacteria, Enterobacteriaceae, Escherichia coli, coagulase positive staphylococci, Pseudomonas, Brochothrix thermosphacta, psychrotrophic lactic acid bacteria, yeasts, moulds, Listeria spp. and Listeria monocytogenes. The total psychrotrophic aerobic bacteria on the dry surface at the end of the dry aging process varied between 2.08 and 8.81 log10 cfu/cm² on lean and between 1.60 and 7.95 log10cfu/cm² on adipose tissue. Most of the lean and adipose tissue at the end of the dry aging process showed high numbers of Pseudomonas (median >4.7log10cfu/cm²), lactic acid bacteria (median > 3.7 log10cfu/cm²), and yeasts (median > 4.0 log10cfu/cm²). On more than half of the loins, moulds were found in detectable numbers (>1 log10cfu/cm2). Large variations were also seen for loins at the beginning of the dry aging process. None of the samples showed detectable levels of E. coli, Listeria spp. and L. monocytogenes. In conclusion, the microbiological quality of dry-aged beef varied greatly, which emphasizes the need to identify the main factors contributing to these large variations.

Biography:

Doctor TOUGAN Polycarpe Ulbad has completed his PhD at the age of 27 years from University of Abomey-Calavi (Benin) and postdoctoral studies from Animal Science Unit of Gembloux Agro Bio Tech/ University of Liège (Belgium). He is the Responsible of Pedagogy Activities of the High National Agro-Pastoral School at the University of Parakou (Benin). He has published 26 papers in reputed journals and 13 oral presentations in the field of animal production and animal product control quality. Furthermore, he is Laureate of an Award of TWAS-UNESCO Associateship Scheme at Centres of Excellence in the South granted by The World Academy of Sciences founded

Abstract:

The current study aims to determine the fatty acids profile of indigenous chickens meat of Benin (Fulani and Sahoue ecotypes) in relation with the breeding mode and the type of muscle. Two groups of 52 chickens of each ecotype were reared respectively under traditional and improved breeding systems until 28 weeks old and then slaughtered. Breast and thigh were used for fat extraction and fatty acids profile analysis. It appears that the predominant fatty acids were palmitic and stearic (18:0) acids as saturated fatty acid (SFA), oleic acid as monounsaturated fatty acid (MUFA), and linoleic acid (LA) and arachidonic acid as polyunsaturated fatty acid (PUFA). Palmitic acid, oleic acid and arachidonic acid were the most abundant. The highest SFA and PUFA concentrations were found respectively in Fulani and Sahoue ecotypes (P<0.05). The n-3 PUFA content was lower than n-6 PUFA in all ecotypes with the highest n-3 PUFA content (5.66%; P<0.05) found in Fulani chickens. The weakest ratio n-6/n-3 PUFA was also found in Fulani chickens. The fatty acid composition was also affected by production system and muscle type. The n-3 PUFA was abundant in free range (5.01%) than in confinement breeding system (4.82%). The ratio n-6/n-3 fatty acid was similar in both breeding systems (P˃0.05). The ratio PUFA/SFA was higher in meat from free range system than confinement system (P<0.05). The breast meat showed higher n-3 PUFA concentration and lower ratio n-6 PUFA /n-3 PUFA than thigh meat (P<0.001). Overall, the breast meat ensuring additional health benefit for consumers than thigh meat. Furthermore, organic free range system increase omega 3 fatty acids concentration. Key words: Benin, free range, indigenous chicken, ecotype, fatty acids profile.

Biography:

F. L. Silva is graduate student in electrical engineering from the Federal Institute of Education, Science and Technology of Maranhão and works as a researcher at the Institutional Program Initiation Grants in Technological Development and Innovation (PIBIT). At the age of 19 years, already has patent registered in the National Institute of Industrial Property, and participation in prestigious scientific conferences.

Abstract:

Milk is one of the most consumed foods in the world and one of the most likely to suffer adulteration by adding water or even chemical substances which represents a serious risk to consumer health, due to this the development of more effective tools for the analysis of milk has been the subject of constant studies. Among the characteristics of milk, the aroma is one of the most important and can say much about the quality of the product. The electronic nose has demonstrated to be a promising tool for the analysis of flavorings and similar to human olfaction, it uses an array of chemical sensors with partial selectivity associated with pattern recognition powerful techniques, among them the artificial neural networks have shown satisfactory performance and efficiency, being the most used for discrimination of aromatic profiles. This paper presents the performance of a portable electronic nose designed for the quality evaluation of milk when it is subjected to adulteration by chemicals such as formaldehyde, sodium hydroxide and urea, the differential of this device compared to hallowed techniques of physicochemical analysis is the possibility of obtaining real-time response and adds portability, low cost and simple interface. For two months we analyze five commercial brands of milk and from these, samples were separated containing different proportions of the contaminants cited, altogether 40 samples were analyzed. For the recognition and classification of each contaminant we use a neural network Multilayer Perceptron, in addition, other techniques facilitated the development of neural network such as the bootstrap resample used to create a network training data set from the original samples, network parameters were adjusted using sequential simplex optimization and the reliability of the results was analyzed through statistic tools. The neural network showed satisfactory performance recognizing all contaminants from the set of test samples constituted only by the original samples, samples used for training obtained from the bootstrap, 95% were correctly classified as 97% of validation samples, this demonstrates that the network is able to learn to identify the aromatic profile of each contaminant. The advantage observed by the incorporation of artificial neural networks to the electronic nose is the possibility to circumvent the effects of noisy signals and interferences which the electrical measurements are subject. This is the first time that the electronic nose is applied to discrimination milk when subjected to adulteration by various types of contaminants which makes it an innovative tool for the dairy industry.

Biography:

She works as Associate Professor in Nutrition & Bromatology area at the University of Valencia (Spain) and holds an European Ph.D in Food Science, Technology and Management. Her main research topic is the study of yeast fermentations. She has a wide range of publications and contributions to international conferences. She has worked and carried out short stays at different universities, research centers and companies of different countries: Spain (Spanish National Research Council, CSIC; University of Valencia; University of Zaragoza), The Netherlands (NIZO food research; Fungal Biodiversity Center, CBS-KNAW), Denmark (University of Copenhagen; Carlsberg Research Center; Christian Hansen), Belgium (University of Leuven).

Abstract:

Fermentation has been and effective tool to achieve food and beverage preservation for millenia, extending shelf-life of the products. During alcoholic fermentation, sugars are converted into ethanol and carbon dioxide. The low pH generated in addition to the toxicity of ethanol, prevents the growth of undesirable pathogenic microorganisms. Yeasts are the responsible for alcoholic fermentations and participate in the development of a wide range of fermented foods of animal and vegetal origin. Yeasts have not only a role in the preservation of these fermented products but also, as a consequence of their secondary metabolism, they synthesize several compounds afecting sensory attributes, such as aroma, taste or texture. Traditionally, fermentations occurred spontaneously, however, with the development of modern large scale productions, previously selected microorganisms are frequently added to carry out the fermentation to assure process control and homogeneity of the product. Selected Saccharomyces cerevisiae strains are currently used for the production of bread and alcoholic beverages such as wine, cider and beer. Nevertheless, yeasts are one of the most frequent microorganisms on Earth and the biodiversity in this group is immense. The yeast domain contains around 1700 other species, which some of them participate in the so-called traditional or spontaneous fermentations in which no starter is added. Most of these non-conventional yeasts are poorly studied but present a huge potential to be used in industrial fermentations.

Biography:

Gamal M. Hamad was awarded PhD in Food Technology Department,from Arid Land Cultivation Research Institute (ALCRI), , Egypt. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor& President at Food Technology Department,, Ethiopia. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

Aflatoxins found in dairy products and animal feeds represent a serious problem for human and animal health. In present study, combined effect of probiotic bacteria; Lactobacillus acidophilus, Bifidobacterium bifidum) and yeast strains; kluyveromyces lactis and Saccharomyce cerevisiae) were used for detoxification of aflatoxins (B1, B2, G1, G2) in animals fed on flour contains some of these toxins. Aflatoxins’ residues were determined in the mothers and their infants using HPLC. The in vitro study revealed that the probiotic bacterium lactobacillus, B. bifidum, and their combination were able to lower the level of aflatoxins in PBS solutions by 30%, 44%, and 59%; respectively. Similarly, each of the two yeast strains, S. cerevisiae and K. lactus, showed efficient detoxification of aflatoxins by percentage 50%, with a higher efficiency when used in combination up to 75%. Interestingly, higher rate of detoxification (94%) was achieved after 72 hr treatment, by using combination of the two bacterial and the two yeast strains. Therefore, we select these combinations, mixed altogether with flour containing the four aflatoxin, and then the toxins’ residues were determined in the flour after 72 hours. Results revealed that aflatoxins’ levels were reduced by 87% compared to non-treated flour. We applied the previous trial on the animals and aflatoxins were determined in the serum of the adult rat and their infants. Group 1 and group 2 serum did not contain any type of the four afaltoxins. Whenever, group three serum adult rat 1 contains aflatoxin (G2,G1,B2,B1) with perecentage 12.5%, infants 1 serum contains both afaltoxins (M2, M1) with percentage 10% but the infants 2 and 3 serums contains afaltoxins (M2, M1). Moreover, Group 4 contains adult 1 and its serum contains aflatoxins (G1, B2, B1), and infants 1,2 and 3 contains (M2, M1). Creatinin in the adult rat treated with afaltoxins was 85 but in infants it was around 74. On other hand, creatinin in the serum of control animals was ranged from 41 to 44. But in the adult rat treated with afaltoxin-probiotic mix, creatinin was about 46 and it ranged btween 31 to 34 in the infants. Urea in control animals (adult rat and their infants were ranged from 37 to 49. But in the treated with aflatoxin only adult rat and their infants it was ranged from 78 to 91. In case of mothers treated with aflatoxin and probiotic bacteria; urea level in the serum of adult rat and their babies ranged between 42 to 50. Liver GOT enzyme in the control animals (adult rat and their infants) were ranged between 9.19. Whenever, adult rat treated with aflatoxin only and their infants were ranged between 31 to 73. This reading was decreased in animals

Biography:

Rufina Chukwumalume has completed her PhD at the age of 50 years from Stellenbosch University, South Africa in Food Science. She is the programme officer in Product Development Division under Coodrination of Technical Research Programme in Agricultural Research Council of Nigeria. She has some publications as conference proceedings and some articles under review for publications            

Abstract:

Polycyclic aromatic hydrocarbons (PAHs) and organochlorinated pesticides (OCPs) such as dichlorodiphenyltrichloroethane (DDT), endosulfan and benzenhexachloride (BHC) were evaluated in yellowtail (Seriola lalandi) fish species.These hardous compounds were studied in fish sampled from three locations: Port Elizabeth, Yzerfontein and Struis Bay. The aim of the study was to investigate the profiles, levels and sources of PAHs and pesticides in yellowtail from the selected locations in relation to fish size and lipid content. Significant variations (p<0.05) were observed in the levels of PAHs measured in fish sampled from the three locations. Fish from Port Elizabeth had the highest PAHs concentrations (533.95 ± 34.36), followed by Yzerfontein (221.40 ± 33.03) and Struis Bay (88.97 ± 2.83) µg/kg wet weight. Benzo(a)pyrene (as PAHs biomarker) exceeded the recommended EU limit (2 µg/kg) in samples from Port Elizabeth and Yzerfontein whereas samples from Struis Bay did not exceed. DDT was detected only in samples from Port Elizabeth and Yzerfontein with mean total concentrations (7.48 ± 5.18 and 11.14 ± 1.44 respectively) not significantly different. Fish size (weight) correlated positively with lipid content (0.65; p<0.01) and a stronger positive correlation with Æ©PAHs (0.83; p<0.01). PAHs input source in fish from Port Elizabeth reflected a mixture of petrogenic and pyrogenic whereas, Yzerfontein and Struis Bay showed input source as petrogenic. In conclusion, consumption of large sized fish in locations with high PAHs burden can predispose consumers to health risk. Further investigation into human dietary exposure with the species is recommended.

Biography:

He is working as a Research Scholar at the Orta DoÄŸu Teknik Üniversitesi,. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

Cancer, as one of the most common chronic metabolic diseases with its high death rate, seems not to have any particular diet or nutrition strategy, currently. Owing to its huge complexity in progress which involves many different reactions, pathways and proteins, in addition to a great number of bioactive compounds with their unique effects on these biochemical reactions, pathways and proteins, the necessity to clarify the interactions of the functional bioactive nutrient compounds in foods with the pathways and special proteins, has become more crucial than ever. Though we have an important number of chemotherapeutic drugs in the current status of cancer medicine, the drugs namely; sunitinib, sorafenib, 17-AAg, thapsigargin, eeyarestatin, bortezomib, metformin, tunicamycin, versipelostatin, brefeldin A, honokiol, paclitaxel, fulvestrant, doxorubicin, DBeQ, MKC-3946, MAL3-101, tamoxifen, nafoxidine, C1628, MG-132, reolysin (and many others…) with their well defined effect mechanisms and involvements in cancer pathways, their interactions with the bio-active nutrient compounds, like; I3C, lycopene, amygdalin, arginine, EGCG, vitamin D, kaempferol, genistein, tocopherol, lycopene, beta carotene, quercetin, apigenin and resveratrol, have not been properly reviewed. However, the design of an anti-cancer diet for a cancer patient during the treatment, can only be made according to the interactions between the anti-cancer drug and the bioactive compounds in the food. Each drug and each bioactive compound has different effects on the cancer triggering signalings; GRP78/BIP, beta catenin, Nrf2-keap1, ERK, Hedgehog, Rb/E2F, notch, PI3K/AKT/mTOR; the cancer triggering or inhibiting proteins; TNF, p38, p23, Bcl, GRP78, NF-kB, CDK, STAT3, Bax, MMP, Fas, erbB2, Foxo3, G6DP, STEAP, SOX2, galectine 3, CDC25, COX2, caspase, E2F3, AR, PRDX3, ERalpha, iNOS, PRDX3, IGF-1, HO-1, VEGF, GATA3, IL-1B, the enzyme systems; H₂O₂ fenton, phase II and CYP1A1. Therefore, first, the bioactive nutrient compounds which have the same effect with anti-cancer drug on these proteins, enzyme systems or signalings, should have been determined, and then, their food sources should form the anti-cancer diet for the given anti-cancer drug. The strategy to ‘what to eat and drink’ during cancer and cancer therapies, can only be made by knowing the bioactive nutrient compounds and their food sources and the anti-cancer drug, both of which effect the same pathways, proteins or signalings. For example, TNF recruits adaptor molecules that create a signaling to activate Mitogen-activated Protein Kinase Kinase Kinases (MAP3Ks) and transforming growth factor-B (TGFB) which is an essential regulator of cell survival. The activation of MAP3Ks, TGFB and TAK1 ( a serine/threonine kinase) by the cytokine leads to the activation of the inhibitor of kapa B alpha (IkBα) which inactivates NF-kB, the protein complex that controls DNA transcription, cytokine production and cell survival due to the antiapoptotic factor FADD45B. Briefly, TNF may act as tumor enhancer via the activation of MAP3Ks, TGFB, TAK1 and NF-kB. One of the anti-cancer effects of kaempferol (a flavonoid) is to inhibit TNF, like the anti-cancer drugs; infliximab, adalimumab, narasin, honokiol, vorinostat, tribromsalan, bithionol, celecoxib.. During  such  treatments, curcumin (e. g. Curcuma longa and cinnamon) and  resveratrol rich foods, e. g. orange, grape, blueberrires, strawberries, lemon, tea and penut, should be included into the anti-cancer diet, since curcumin and resveratrol, like kaempferol and kaempferol rich foods (e.g. tea, broccoli, apple, blueberries, kale, beans, endive, leek, tomato, grape, parsley, plum, apricot, capsicum pepper, onion, cherry, celery, plum, strawberries, propolis, herbs; Gingko biloba, Tilia spp., Equisetum spp., Moringa oleifera and Sophora japonica), may form a synergy with the TNF-blocking anti-cancer drugs, since all of them inhibit TNF, and hence leading to a much stronger apoptosis. But arginine/NO(nitric oxide) treatments/arginine / NO supplementation or arginine rich foods, should be adviced to be avoided, the foods like; egg white, turkey breast, beef, ground red meat, lupin, soybean, nuts, seeds, mollusk, chickpea, lentil, chicken meat, pork meat, sesame and beef meat, since arginine and NO activates both TNF and NF-kB and therefore, may decrease the anti-cancer potential of the treatments which administer the mentioned TNF/Nf-kB inhibitors. On the other hand, the same cytokine may have opposite effect, inducing apoptosis, based on its relation with the apoptotic enzymes, Caspases. TNF receptor-associated death domain protein (TRADD) and a serine/threonine kinase called receptor interacting protein kinase (RIPK)-1, form a signaling complex that recruits an adaptor protein known as Fas-associated death domain protein (FADD), forming a disc which activates Caspases 8, 10 and 6, causing apoptosis. Accordingly, kaempferol and kaempferol rich foods, curcumin and resveratrol and their rich sources, may be advised during the treatment using anti-cancer drugs which activate Caspases, the anti-cancer drugs namely;  costunolide (the stem bark of Magmolia sieboldii), cisplatin, mitomycin c, garcinol, brefeldin A, valinomycin, piceatannol, kinetin riboside, lipase inhibitor, THL, imiquimod, SC 560, romidepsin, ouabain, digoxin, proscillaridin A, borrelidin, sanguinarine, bortezomib, MT-21, lonidamine, K858, saikosaponin A, CIL-102, and prodigiosin, forming a synergy to show much stronger anti-cancer potential via the activation of Caspases.  Briefly, the determination of the foods in an anti-cancer diet can only be made by analyzing the bio-active nutrient compound and anti-cancer drug interactions. In the presentation of the review which used more than 2000 studies, 186 of which are case and follow-up studies, the interactions of each of the bioactive nutrient compounds and their food sources, with each anti-cancer drug, have been analyzed and documented. As a result, a unique anti-cancer diet for each group of anti-cancer drugs, in which both the diet and the drug/drugs target the same pathway/pathways, protein/proteins and/or enzyme systems, was designed. Otherwords, a map of ‘food and anti-cancer drug’ which indicates to the ‘food for drug’ was designed. In the presentation, these interactions of the 15 bio-active nutrient compounds; I3C, lycopene, amygdalin, arginine, EGCG, vitamin D, kaempferol, genistein, tocopherol, lycopene, beta carotene, quercetin, apigenin, sulforaphane and resveratrol, with the currently most common anti-cancer drugs, will have been discussed.

Some of the most important reasons for the conflicting results of anti-cancer researches about the bioactive nutrient compounds, like ‘the dose’, just like in the example of ‘high dose arginine and NO (>400 µM) with a strong anti-cancer effect’, while the lower doses are ineffective, will also be documented in the presentation.

Finally, one of the biggest myths in cancer nutrition; ‘fructose feeds and triggers cancer cells as the only culprit and thus,, it should be out of list’, which is often enforced by all the current media, will have been disproven since, almost all of the foods contain fructose or glucose (which finally is converted into fructose!) and hence, fructose limitation cannot be practical, reasonable and scientific!. Moreover, glutamin, a non essential amino acid, which exists in almost all animal origin foods, is much more utilized than glucose by cancer cells. Assuming that the fructose and glutamin are the only culprits, the elimination of glutamin and fructose rich foods from the diet will not be rational since there will be nothing left much!. More important is that, such enforcements and misdirections made by some part of media and scientists, neglect the antioxidant vitamins, minerals, flavonoids, essential fatty acids and bio-active nutrient compounds, in these fructose and/or glutamin rich foods, all of which have got important anti-cancer effects. These myths and misdirections will also be pointed out in the presentation.

In the last part, the fundemental details of an anti-cancer diet for a particular anti-cancer drug, the skeleton of a healthy diet to prevent from the risk of cancer, the external and internal factors which determine the anti-cancer potential of the bioactive compound, will have been summarized.

Biography:

Adam Kostelnik has completed his MSc degree from the Faculty of Chemical Technology in 2015 (University of Pardubice, Czech Republic). He has been the PhD student at University of Pardubice, Faculty of Chemical Technology, Czech Republic since 2015. He has been working on development and innovation of biosensors for poisoning diagnosis.

Abstract:

Optical fibers are used in many ways for a very long time. They found applications in telecommunications and optoelectronics but also in construction of biosensors. Here, we developed method for assay of neurotoxic pesticides via inhibition of enzyme acetylcholinesterase (AChE) and coloration measuring through an optical fiber. AChE is an enzyme which splits acetylcholine into choline and acetic acid. Presence of acetic acid is detected by phenol red (PR), which gives color change from red to yellow while absorption peak of PR is decreasing with increasing concentration of acetic acid, in presence of inhibitor PR peak is increasing. Whole process was performed in cuvette holder printed on 3D printer and as source of light, LED diode was used. Absorbance was measured in absorption maximum of PR in 558 nm. Calibration curves for AChE inhibitors tacrine and carbofuran were performed in concentration range 40.00 nM to 1.25 nM in case of tacrine and 250.00 nM to 4.00 nM in case of carbofuran. Limit of detection was calculated equal 1.18 nM for tacrine and 16.98 nM for carbofuran. The biosensor seems to be readily for practical use in prove of neurotoxic pesticides in food, water and environment samples.

Biography:

Pospisilova Eliska is a student of Ph.D. at the Faculty of Veterinary Hygiene and Ecology at the Veterinary and Pharmaceutical University in Brno (VFU). she is studying of hygiene and technology of food.

Abstract:

Authentication of tuna fish products is necessary to assure consumers of accurate labelling of food products. The most common methods that can be used to identify tuna species include methods based on detection of specific DNA (PCR and its modification: real-time PCR, digital PCR etc.) The quality of species specific DNA crucially affect the efficiency of amplification during the subsequent PCR. The question in DNA detection in processed products lies in the possibility of the DNA fragmentation during the processing technologies and the use of ingredients that may inhibit the PCR reaction. In this study three DNA extraction method were compared: DNeasy Blood and Tissue Kit, DNeasy mericon Food Kit and Chemagic DNA tissue 10 Kit. The quantity and quality of DNA were estimated by measuring DNA concentration and ratios A260/A280. The amplifiability was tested by using a set of primers designed to detect the fragments of COI gene of different sizes ranges from 100 bp to 500 bp. Several parameters were evaluated: the effect of heat treatment (boiling at 70ºC and 90ºC), cold and hot smoking, sterilization procedure of whole and mechanically treated muscle used in canned process (high temperature in combination with high pressure), and pate and spread.

Biography:

Elvira Beli has completed her PhD at the age of 32 years from Agricultural University of Tirana, Albania, Faculty of Veterinary Medicine, in the field of clinical microbiology. She was specialised in food microbiology, worked for many years as food microbiologist, food safety expert at the Food Safety and Veterinary Institute, also Head of Food Safety Department, of this Institute. She is now lector and researcher of Agricultural University. She has published more than 10 papers in reputed journals.

Abstract:

Foods from animals can be contaminated with biological and non-biological agents who cause illness. To evaluate the risk national authorities have responsibility to establish control programs. The investigation aim is to provide an overview of biological and non-biological contaminants occurred in foods from animals in Albania. Biological agents and residues contaminants: pathogens, toxic substances, residues of veterinary drugs, heavy metals and pesticides are the most concern. A large number of data obtained during the period 2002-2013, resulted from the analyses performed at FSVI laboratories, were collected and analyses. The results indicated: Salmonella spp. was present in poultry, minced meat, pork and mollusk. The higher incidence of Salmonella spp. 5-6% resulted in poultry; L. monocytogenes was detected at 38-40% in ground meat samples, 22.3% in raw milk and also in cheese samples. The level of total bacterial count (TBC), S. aureus and E. coli were determined in raw and prepared products. Campylobacter spp. was analyzed rare and identified in few cases in poultry and frogs. Marine biotoxine DSP in mollusk occurred. In 2010, unacceptable level of histamine in fishery was 8.40% of the samples. Veterinary drugs and hormonal residues in milk and blood, heavy metals (Pb, Cd), in animal organs occurred rare at unacceptable levels. The risk form biological agent in food from animals in Albania is present. The high incidence of pathogens should be of concern and continued vigilance is required. The occurrence of non-biological contaminants was lower, generally found infrequently at concentrations which could be the public health risk.

Biography:

Tanuja Kumari Gullahally Manjegowda has completed her master’s in Veterinary Public Health from the Maharashtra Animal and Fishery Sciences University, . Currently, she is pursuing PhD in Ghent University. She has published 2 papers in reputed journals.

Abstract:

Dry-aging is a process whereby meat is stored at low temperature and relative humidity for a long period of time, resulting in improved tenderness and the development of a unique flavour. The aim of this study was to evaluate the microbiological quality of dry-aged beef produced in Belgium. The crust of 29 loins at the end (n=15) and beginning (n=14) of the ripening process were sampled from 15 companies. From each loin, 25 cm² of the surface of lean and adipose tissue were sampled and analysed for total psychrotrophic aerobic bacteria, Enterobacteriaceae, Escherichia coli, coagulase positive staphylococci, Pseudomonas, Brochothrix thermosphacta, psychrotrophic lactic acid bacteria, yeasts, moulds, Listeria spp. and Listeria monocytogenes. The total psychrotrophic aerobic bacteria on the dry surface at the end of the dry aging process varied between 2.08 and 8.81 log10 cfu/cm² on lean and between 1.60 and 7.95 log10cfu/cm² on adipose tissue. Most of the lean and adipose tissue at the end of the dry aging process showed high numbers of Pseudomonas (median >4.7log10cfu/cm²), lactic acid bacteria (median > 3.7 log10cfu/cm²), and yeasts (median > 4.0 log10cfu/cm²). On more than half of the loins, moulds were found in detectable numbers (>1 log10cfu/cm2). Large variations were also seen for loins at the beginning of the dry aging process. None of the samples showed detectable levels of E. coli, Listeria spp. and L. monocytogenes. In conclusion, the microbiological quality of dry-aged beef varied greatly, which emphasizes the need to identify the main factors contributing to these large variations.

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 pos-graduated studies, Food Safety - HACCP auditor, and a Master in Occupational Safety. A dedicated and qualified Dietitian, with ten years of experience, a strong technical background, proven in management skills and an “agent for change”. Exceptional experience in monitoring progressive food industry and providing training, knowledge of food safety requirements and quality standards in food manufacturing.

Abstract:

Biography:

Botoran Oana-Romina is a PhD student in chemistry (CSIII) with the thesis: „Identification of stable isotopes as origin markers by spectrometric methods” (Politehnica University of Bucharest, Faculty of Applied Chemistry and Material Science), has experience in applying stable isotope techniques for food and beverage authentication, specialized in fingerprinting methods application by NMR and IRMS. She has published more than 20 papers and she was involved in several national and international projects with the aim to develop analytical methods for quality control and origin authentication of food.

Abstract:

Differentiation of grape cultivars is a topic of interest for both wine producers and consumers since the value of a wine is often influenced by the individual perception and taste for a particular vine variety. In an attempt to classify wines according to grape varieties and harvest year, stable isotopes ratios of the main bioelements (C, H and O) were investigated in this work for 63 wine samples produced in a selected region from Romania, from two vine varieties (Cabernet Sauvignon and Merlot), in 3 successive years (2012, 2013 and 2014). The results related to the determinations of d18O, d13C, (D/H)I and (D/H)II have been reported. Chemometric techniques were applied to the analytical results as a multi-criteria decision, and the predictive abilities of different classification methods were evaluated. High recognition (98.83%) and a more satisfactory predictive ability (100%) of the developed LDA model proved that the proposed approach is a powerful tool and appropriate for detecting the two grape cultivars and harvest year for the unclassified wine samples. The δ13C, δ18O and D/H ratios were identified as providing the maximum discrimination between the wine samples across different harvest years and categorised on the basis of the selected vineyard. The present study achieved two main objectives: (i) assuring the authenticity by developing a classification model able to precisely discriminate between the two grape varieties and (ii) ensuring the typicality of stable isotopes ratio as harvest year classifiers, highlighting its high ability of discrimination.

Biography:

Doctor Tougan Polycarpe Ulbad has completed his PhD at the age of 27 years from University of Abomey-Calavi (Benin) and postdoctoral studies from Animal Science Unit of Gembloux Agro Bio Tech/ University of Liège (Belgium). He is the Responsible of Pedagogy Activities of the High National Agro-Pastoral School at the University of Parakou (Benin). He has published 26 papers in reputed journals and 13 oral presentations in the field of animal production and animal product control quality. Furthermore, he is Laureate of an Award of TWAS-UNESCO Associateship Scheme at Centres of Excellence in the South granted by The World Academy of Sciences founded

Abstract:

The current study aims to determine the fatty acids profile of indigenous chickens meat of Benin (Fulani and Sahoue ecotypes) in relation with the breeding mode and the type of muscle. Two groups of 52 chickens of each ecotype were reared respectively under traditional and improved breeding systems until 28 weeks old and then slaughtered. Breast and thigh were used for fat extraction and fatty acids profile analysis. It appears that the predominant fatty acids were palmitic and stearic (18:0) acids as saturated fatty acid (SFA), oleic acid as monounsaturated fatty acid (MUFA), and linoleic acid (LA) and arachidonic acid as polyunsaturated fatty acid (PUFA). Palmitic acid, oleic acid and arachidonic acid were the most abundant. The highest SFA and PUFA concentrations were found respectively in Fulani and Sahoue ecotypes (P<0.05). The n-3 PUFA content was lower than n-6 PUFA in all ecotypes with the highest n-3 PUFA content (5.66%; P<0.05) found in Fulani chickens. The weakest ratio n-6/n-3 PUFA was also found in Fulani chickens. The fatty acid composition was also affected by production system and muscle type. The n-3 PUFA was abundant in free range (5.01%) than in confinement breeding system (4.82%). The ratio n-6/n-3 fatty acid was similar in both breeding systems (P˃0.05). The ratio PUFA/SFA was higher in meat from free range system than confinement system (P<0.05). The breast meat showed higher n-3 PUFA concentration and lower ratio n-6 PUFA /n-3 PUFA than thigh meat (P<0.001). Overall, the breast meat ensuring additional health benefit for consumers than thigh meat. Furthermore, organic free range system increase omega 3 fatty acids concentration. Key words: Benin, free range, indigenous chicken, ecotype, fatty acids profile.

Biography:

F. L. Silva is graduate student in electrical engineering from the Federal Institute of Education, Science and Technology of Maranhão and works as a researcher at the Institutional Program Initiation Grants in Technological Development and Innovation (PIBIT). At the age of 19 years, already has patent registered in the National Institute of Industrial Property, and participation in prestigious scientific conferences.

Abstract:

Milk is one of the most consumed foods in the world and one of the most likely to suffer adulteration by adding water or even chemical substances which represents a serious risk to consumer health, due to this the development of more effective tools for the analysis of milk has been the subject of constant studies. Among the characteristics of milk, the aroma is one of the most important and can say much about the quality of the product. The electronic nose has demonstrated to be a promising tool for the analysis of flavorings and similar to human olfaction, it uses an array of chemical sensors with partial selectivity associated with pattern recognition powerful techniques, among them the artificial neural networks have shown satisfactory performance and efficiency, being the most used for discrimination of aromatic profiles. This paper presents the performance of a portable electronic nose designed for the quality evaluation of milk when it is subjected to adulteration by chemicals such as formaldehyde, sodium hydroxide and urea, the differential of this device compared to hallowed techniques of physicochemical analysis is the possibility of obtaining real-time response and adds portability, low cost and simple interface. For two months we analyze five commercial brands of milk and from these, samples were separated containing different proportions of the contaminants cited, altogether 40 samples were analyzed. For the recognition and classification of each contaminant we use a neural network Multilayer Perceptron, in addition, other techniques facilitated the development of neural network such as the bootstrap resample used to create a network training data set from the original samples, network parameters were adjusted using sequential simplex optimization and the reliability of the results was analyzed through statistic tools. The neural network showed satisfactory performance recognizing all contaminants from the set of test samples constituted only by the original samples, samples used for training obtained from the bootstrap, 95% were correctly classified as 97% of validation samples, this demonstrates that the network is able to learn to identify the aromatic profile of each contaminant. The advantage observed by the incorporation of artificial neural networks to the electronic nose is the possibility to circumvent the effects of noisy signals and interferences which the electrical measurements are subject. This is the first time that the electronic nose is applied to discrimination milk when subjected to adulteration by various types of contaminants which makes it an innovative tool for the dairy industry.

Biography:

Abstract:

Some traditional fermented dairy products like Egyptian Karish cheese and traditional fermented milk (Laban Zeer) are manufactured in farmhouses following traditional techniques using raw milk without heat treatment or addition of selected starter cultures, these products are generally designed as “artisanal”. The representative Karish samples were analyzed for their content of total microbial, Enterobacteriaceae, Yeast, Molds, Staphylococci coagulase positive, Salmonella spp., Listeria spp., in addition to detection of Bacillus cereus, Listeria monocytogenes, Clostridium perfringensand Campylobacter spp using classical methods. The physico-chemical properties of collected samples showed that the average of protein, fat, moisture and acidity were in accepted range with that reported in literatures and Egyptian standard. Some lactic acid bacteria (Lactococcuslactissupsp. lactis, Lactobacillus delbrueckii subsp. lactis, and Enterococcus feacium)were isolated and identified from fresh karish cheese using classical methods followed by rep-PCR. Lactococcusgarvieae was detected in fresh samples using TTGE but could not be detected using classical methods. The results of microbiological analysis showed the presence of high numbers of Enterobacteriaceae that ranged from log₁₀ 2.6 cfu/g to log₁₀ 3.5 cfu/g, Bacillusssp is ranged from log₁₀ 4.2 cfu/g to log₁₀ 5.6 cfu/g, Staphylococci counts are ranged from log₁₀ 1.8 cfu/g to log₁₀ 2.7cfu/g, faecalenterococci count ranged from log10 3.5 cfu/g to log10 5.8 cfu/g. Yeasts and Molds count are ranged from log₁₀ 2.7 cfu/g to log₁₀ 3.5 cfu/g. Bacillus cereus, Listeria monocytogenes, Clostridium perfringens, Shigella, Salmonella, Escherichia coli β-glucuronidase positive and Campylobacter spp were not detected in all examined samples. The count of undesirable microorganisms indicated the poor hygienic practice of traditional Karish cheese production; starting with using poor quality of raw milk and processing under uncontrolled environments. This would require using clean raw milk, controlled manufacturing steps, and selection of the appropriate starter culture for the fermentation. 

Biography:

Ravi Teja Mandapaka has completed his Masters at the age of 25 years from Acharya Nagaruna University and has since been involved in academics as a Faculty Member. He worked as a Senior Resarch Fellow at National Institute of Nutrition, a premier Nutrition Research Institute in India. He has published more than 07papers in reputed journals and has been serving as an editorial board member of repute. He is a Free lance Columnist for many online sports blogs and a freelance poet aswell.

Abstract:

Food safety is nothing but utilizing various resources in order to ensure that all types of foods are properly started, prepared and preserved. Hence, they are safe for consumption. Internal auditing should be conducted on a repeated to make external auditing a smooth running process. The priority should lie in maximizing food sales, and giving away or selling foods past their prime involved risks that may undermine sales. Times have moved on towards reaching perfection with technology being updated almost every passing hour in the twenty four. This brings to a logical conclusion that there’re many great ways through which we can reduce the total food waste through innovation and research as it gives us a chance to take the best available quarantine measures in preventing spoilage and wastage of food. We should only target on producing food when necessary and it’s our duty to ensure ‘tis decrement of over production. Producing food and generating efficient waste invariably and internally contaminate the environment. The present study discusses about the Food Safety issue, emphasizes the need of international food safety standards and their implementation in the food processing units to ensure the maximum safety and presses on the importance of effective waste management.

Biography:

Abstract:

Laurus nobilis is an aromatic plant, common in Algeria and widely used by local people as a source of spice and for medicinal purposes. The essential oil of this plant is the subject of this work in a physicochemical and microbiological study. The extraction of the essential oil was carried by steam distillation and the highest yield (1.5%) was determined in May. The organoleptic and physico-chemical characters are consistent with those obtained in the literature with some differences that can be attributed to certain factors. Evaluation of antibacterial activity showed a sensitivity of Salmonella spp. with an MIC of 2,5 mg.ml^-1, and other bacteria of the intestinal flora of Wistar rats: E. coli and Lactobacillus sp. have a high potential for resistance with MICs respectively equal to 10 and 20 mg.ml^-1.

Biography:

Abstract:

Feeding trial was conducted to determine the nutritional effects of two non conventional and one conventional feeds on the growth performance and nutritional utilization of Clarias gariepinus fingerlings, putting into consideration the cost effectiveness of the three diets. One hundred and eighty Clarias gariepinus fingerlings were divided into six treatment groups of triplicates and a control of 10 fingerlings with mean weight of 16.2g. The treatment groups consisted of control Copens feed (T₁); Formulated feed with soybean (T₂) Formulated feed with bambara nut (T₃). The experimental diets (T₂ & T₃) were formulated at the desired crude protein inclusion levels of 10%, 20% and 30% respectively. Each experimental diet was assigned to a group of ten fingerlings in triplicates using completely randomized design (CRD) and each replicate housed in a rectangular transparent container of about fifteen (15) liters capacity. The fingerlings were weighed at the begining of the feeding trial to obtain their initial body weight and two (2) weekly thereafter. Observation on feed, CARCASS Composition, the percentage weight gain, mortality, water quality and cost estimation were also taken. Data collected were subjected to analysis of variance.  There were no significant (p<0.05) difference in the growth response of African Catfish Clarias gariepinus fingerlings, fed of the three diets. Result of this study indicates that the best growth performance and nutrient utilization for Clarias gariepinus fingerlings were attained at treatment 3 (Formulated feed with bambara nut) also cost in production per unit is better attained at the same treatment 3(formulated feed with bambara nut) since it attracted no import tariff as compared to that of the Copens (Treatment 1). 

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 pos-graduated studies, Food Safety - HACCP auditor, and a Master in Occupational Safety. A dedicated and qualified Dietitian, with ten years of experience, a strong technical background, proven in management skills and an “agent for change”. Exceptional experience in monitoring progressive food industry and providing training, knowledge of food safety requirements and quality standards in food manufacturing.

Abstract:

Fish and shellfish are an important part of a healthful diet but, as with any type of food, it's important to handle seafood safely in order to reduce the risk of foodborne illness. Fresh seafood is one of principal foods available in Portugal, so the retail of this products is very common. The companies in the retail trade sector of fish and shellfish are from the 1st of January, 2006, covered by Regulation (EC) No 852/2004 of 29 April 2004, which lists the requirements to Food Safety. The Code of Practice (CP) is an important pillar for any quality system and is an integral part of a food safety program, because lists a set of good practices with the aim of produce food products safely. The CP does not replace the implementation of the HACCP system or a system based on their principles, nor a quality system, and does not guarantee the safety of a product at the time of consumption, but it is a good basis for their implementation. This article suggests good practice standards to the retail distribution of fish, allowing the companies in this sector to get to know and inform their employees, with ease, which are the acceptable / unacceptable performs.

Biography:

1. Mª Jesús Clemente Peiró was graduated in Agricultual Engineering at the Politechnical University of Valencia (Spain). She received her Master degree in Food Quality and Safety from the University of Valencia. Currently she is a PhD student in the laboratory of Trace Elements at the Department of Food Preservation and Quality of the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). She has published 8 original research articles in reputed journals of the food sciences and analytical chemistry fields.

Abstract:

Inorganic arsenic (iAs) [As(III) and As(V)] has been classified as a human carinogen. Diet is the main source of exposure for the general population. The amount of iAs that reaches the bloodstream (bioavailability) is high; however, some studies demonstrate that certain food components can reduce it. To reach the bloodstream, the contaminant has to be solubilized from the food matrix during digestion (bioaccessibility) and must be absorbed by the intestinal epithelium. Food components may reduce iAs bioavailability interfering one of these steps. The aim of this work is the search for iron dietary supplements able to reduce iAs bioavailability. For this propose, initially iron salts or dietary supplements have been added to As(III) or As(V) aqueous solutions or to food containing iAs (rice and seaweeds) and the mixture has been submitted to a simulated gastrointestinal digestion in order to determine the ability of iron to reduce iAs bioaccessibility. Additionally the effectiveness of these iron compounds for decreasing iAs intestinal absorption has been tested using intestinal cells (NCM460/HT29-MTX). Finally, the most effective treatments in vitro have been tested in vivo. The results show that iron salts produce a substantial reduction of As(III) and As(V) bioaccessibility in water (>93%) and food (35-94%). Supplements of Fe(II) and Fe(III) are also effective at decreasing iAs bioaccessibility, with reductions ≥ 85%. The addition of iron compounds to As(III) and As(V) aqueous solutions reduces iAs absorption by intestinal cells, especially Fe(II) salts (30-46%) and Fe(II) dietary supplements (27-40%). This data has also been confirmed in vivo.

Biography:

Alena Lorencova completed her PhD at the University of Veterinary and Pharmaceutical Sciences Brno (Faculty of Veterinary Hygiene and Ecology) in 2004. She works at the Veterinary Research Institute (Brno, Czech Republic) at the Department of Food and Feed Safety as a specialist research in the field of food microbiology, food safety and food technology. Another subject of her interest is animal nutrition, especially the impact of different types of alternative feed additives (e.g. humic substances) on animal health and performance. She participates in the teaching of students at the University of Veterinary and Pharmaceutical Sciences Brno and Masaryk University (Brno, Czech Republic).

Abstract:

Yersinia enterocolitica is the most common cause of human yersiniosis and undercooked pork has been suggested as its primary source. Nevertheless, data on the prevalence of pathogenic Y. enterocolitica in foodstuffs are limited. A total of 93 samples of minced meat containing pork, 50 pig tongues and 50 pig hearts purchased at nine retail outlets in Brno (Czech Republic) were examined for the presence of pathogenic Y. enterocolitica. Using the real time PCR, 45 (23.3%) samples were positive for the presence of the species-specific ail gene which occurs only in pathogenic Y. enterocolitica. The highest prevalence was found in pig tongues (40%), followed by pig hearts (18.0%) and minced meat samples (17.2%). Ail-positive samples were examined by culture methods to obtain isolates of pathogenic (ail-positive) Y. enterocolitica for their further characterization. A total of 35 isolates was obtained from pig tongues (n=7) only. All isolates belonged to biotype 4, two serotypes were identified: O:3 (71.4% of isolates) and O:9 (28.6%). All isolates were susceptible to ceftazidime, imipenem, meropenem, chloramphenicol, tetracycline, colistin, tobramycin, trimethoprim/sulfamethoxazole, nalidixic acid, ciprofloxacin, norfloxacin and enrofloxacin. Intermediate resistance to cefotaxime (17.1%) and cefepime (5.8%) was observed. All isolates were resistant to ampicillin, resistance to gentamicin was found in 20% of isolates, one isolate (2.9%) was intermediately resistant. Our results indicate that raw pork products could be a source of pathogenic Y. enterocolitica at the retail level in the Czech Republic. Sufficient heat treatment and prevention of cross-contamination during preparation should be recommended (supported by QJ1210113, RO0516 and LO1218).

Biography:

Ljerka Prester was awarded PhD from Institute for Medical Research and Occupational Health. She has extended his valuable service for many years and has been a recipient of many award and grants. Currently, she is working as a Professor& President at Institute for Medical Research and Occupational Health Her international experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

Biogenic amines (chiefly histamine, tyramine, putrescine, cadaverine) are present in many foods and beverages, although their concentrations vary widely. High levels of biogenic amines can occur in fermented food products (seafood, cheese, sausages, vegetables, seasonings) and alcoholic beverages (wine and beer) as the results of high and uncontrolled microbial enzymatic activity. Although some biogenic amines (polyamines such as putrescine, cadaverine, spermine and spermidine) are important in many physiological processes, a high daily intake of biogenic amines, particularly histamine and tyramine can produce toxicological effects in humans. The highest histamine content is produced in decomposed and spoiled dark-muscle fish and fermented food products. High histamine content in fish products (> 200 mg/kg) can cause histamine poisoning (scombroid poisoning). On the other hand, food intolerance and food induced migraines are associated with the consumption of moderate or low daily amine intake in susceptible individuals. In such individuals, the metabolism of histamine and tyramine is slowed down due to genetic factors, certain diseases, drug intake (antidepressants, MAO-I and DAO-I drugs) and intake of potentiators (alcohol and tobacco smoke). Interestingly, the typical symptoms of histamine poisoning, histamine/tyramine intolerance and allergy to s are similar (headache, rhinitis, diarrhoea, food product tachycardia). The selective avoidance of biogenic amine-rich foods is the universal treatment for sensitive consumers. Since histamine/tyramine intolerance is a growing problem, certifying manufactured products as histamine-free or histamine-low, would undoubtedly benefit sensitive individuals. It is also important to stress that biogenic amines are not destroyed by cooking, freezing or canning, which suggests the importance of applying the HACCP safety system

Biography:

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Biography:

Irena Vobornikova is working as a Researcher at the University of Defence – ,Czech Republic Her experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

Glutathione is a tripeptide composed of cysteine, glutamic acid and glycine. Its level is discussed in wine and must in connection with loss of aroma and browning. This low molecular weight antioxidant plays important role as a scavenger of free radicals and reactive oxygen compounds. Smartphones are commonly used devices that can serve as colorimetric detectors. We designed and made on three-dimensional printer as well holder for smartphone glutathione analysis. In this paper, we present smartphone as an analytical tool for the determination of glutathione. Other low-molecular weight antioxidant´s influence was studied. On the paper target, low-molecular weight antioxidants were added to the samples of glutathione and finally 5,5´dithiobis-(2-nitrobenzoic acid) (DTNB) reagent to form light yellow, yellow or orange drop. Red, green, blue (RGB) channel intensity data were evaluated in silico. The result was compared with standard Ellman spectrophotometric method. The picture analysis based on the camera in smartphone gave us promising results. The red and green channel intensity data were almost the same for all the range of concentration for glutathione. Blue channel intensity data decreased from the concentration 0mmol/L to 16mmol/L of glutathione. The limit of detection (S/N=3) was 0.4 mmol/L for glutathione while 250 µmol/L ascorbic acid or 150µmol/L TROLOX had minimal influence on glutathion analysis. We can say, that smartphone-based method seems to be suitable for the glutathione analysis. The smartphones are widely spread in the population, the machine is portable, that is why this assay can be carried out in the field or at home. There is low cost for the instrument equipment, the own manipulation is easy and fast. Other advantage of this method is robustness and reliability.

Biography:

M.S. Thakur has made significant contribution in biotechnology especially in biosensor research in India since past 30 years. He has published more than 120 outstanding research papers along with 15 patents. He has transferred his biosensor technologies to industries. As an expert in biosensor and biotechnology he has delivered many invited ( more than 100) lectures and keynote addresses in national and international symposia. Dr. M. S. Thakur has made fundamental discoveries in bio-inspired biomolecular electronics and biophotonics, interfacing the biochemical events with opto-electronic systems making bioassay simple, specific, rapid and ultrasensitive which is very unique contribution. He has made appreciable contribution in understanding the opto-physical properties of nanoparticles and biomolecules using Fluorescence Resonance Energy Transfer and Bioluminescence Resonance Energy Transfer (BRET/FRET) phenomenon. He has solved the intricate problems associated with ultrasensitive detection of toxins, pesticides and vitamins using biophotonics and nanoparticles.

Abstract:

Pesticides are commonly being used on a large scale in agricultural practices to increase productivity but have created a negative impact on human health, environment and ecological balance. Thus, there is a need for development of an appropriate sensors based on nanomaterials, such as quantum dots (QDs) and gold nanoparticles (GNPs). These smart materials possess unique properties useful for biosensing applications. We have successfully made use of these NPs for the sensitive detection of 2, 4-dichlorophenoxy acetic acid (2,4-D), methyl parathion (MP) and dichlorodiphenyltrichloroethane (DDT) based on competitive immunoassay technique. Cadmium Telluride (CdTe QD) was employed for the detection of 2,4-D and MP at 250 pgmL⁻¹ and 100 pgmL⁻¹ levels respectively. A GNPs-based dipstick technique was developed to detect DDT at nanogram level. These techniques possess several advantages in terms of rapidity, specificity and cost effectiveness allowing for on-site testing of pesticides. Hence, biosensor systems are bringing about a revolution in the field of food and environmental safety. 

Biography:

Miroslav Pohanka graduated from chemistry in Masaryk University Brno (Czech Republic) in 2003. In the Masaryk University, he achieved doctor of natural science (RNDr) from biochemistry in 2006 and PhD from biochemistry in 2008.  After that, he achieved associated professor (docent) from toxicology at University of Defense, Czech Republic (2012) and doctor of sciences from analytical chemistry at Academy of Sciences, Czech Republic (2014). He is an author of approx. 200 papers in journals with IF and his works were more than 1000 times cited according web of science. 

Abstract:

Acetylcholinesterae (AChE) based biosensors are analytical tools suitable for a fast and simple assay of neurotoxic compounds. In the present study, we focused our activity at construction of biosensors consisting of a screen printed sensor having on its surface immobilized AChE. Several immobilization protocols including immobilization onto spherical graphite particles and embedding into sol-gel were selected for construction of a voltammetric biosensor. The determination of AChE activity was based on electrochemical oxidation of thiocholine originating from an enzymatic substrate acetylthiocholine. The constructed biosensor was calibrated using the toxic pesticide carbofuran respective organophosphate diisopropylfluorphosphate resulting in limit of detection around 50 nmol/l. The biosensor seems to be suitable for practical performance in assay of pesticides in food and beverages, agrochemistry and similar fields. 

Biography:

Ugur Gogus is an Associate Professor at the Department of Food Technology, Middle East Technical University, Turkey

Abstract:

Cancer, as one of the most common chronic metabolic diseases with its high death rate, seems not to have any particular diet or nutrition strategy, currently. Owing to its huge complexity in progress which involves many different reactions, pathways and proteins, in addition to a great number of bioactive compounds with their unique effects on these biochemical reactions, pathways and proteins, the necessity to clarify the interactions of the functional bioactive nutrient compounds in foods with the pathways and special proteins, has become more crucial than ever. Though we have an important number of chemotherapeutic drugs in the current status of cancer medicine, the drugs namely; sunitinib, sorafenib, 17-AAg, thapsigargin, eeyarestatin, bortezomib, metformin, tunicamycin, versipelostatin, brefeldin A, honokiol, paclitaxel, fulvestrant, doxorubicin, DBeQ, MKC-3946, MAL3-101, tamoxifen, nafoxidine, C1628, MG-132, reolysin (and many others…) with their well defined effect mechanisms and involvements in cancer pathways, their interactions with the bio-active nutrient compounds, like; I3C, lycopene, amygdalin, arginine, EGCG, vitamin D, kaempferol, genistein, tocopherol, lycopene, beta carotene, quercetin, apigenin and resveratrol, have not been properly reviewed. However, the design of an anti-cancer diet for a cancer patient during the treatment, can only be made according to the interactions between the anti-cancer drug and the bioactive compounds in the food. Each drug and each bioactive compound has different effects on the cancer triggering signalings; GRP78/BIP, beta catenin, Nrf2-keap1, ERK, Hedgehog, Rb/E2F, notch, PI3K/AKT/mTOR; the cancer triggering or inhibiting proteins; TNF, p38, p23, Bcl, GRP78, NF-kB, CDK, STAT3, Bax, MMP, Fas, erbB2, Foxo3, G6DP, STEAP, SOX2, galectine 3, CDC25, COX2, caspase, E2F3, AR, PRDX3, ERalpha, iNOS, PRDX3, IGF-1, HO-1, VEGF, GATA3, IL-1B, the enzyme systems; H₂O₂ fenton, phase II and CYP1A1. Therefore, first, the bioactive nutrient compounds which have the same effect with anti-cancer drug on these proteins, enzyme systems or signalings, should have been determined, and then, their food sources should form the anti-cancer diet for the given anti-cancer drug. 

Biography:

Santaigo Benito is an Assistant Professor at the Department of Chemistry and Food Technology, Polytechnic University of Madrid, Spain

Abstract:

The classical way to make red wine is based on the use of Sacharomyces cerevisiae yeasts during alcoholic fermentation and Oenococus oeni bacteria during malolactic fermentation.  This traditional winemaking methodology produces commercial stable red wines from a microbiological point of view. However, this methodology when it is applied in grape juices with high pH, like it is common in the south of Spain, can produce high levels of biogenic amines and ethyl carbamate that can seriously influence human health. This work explains the use of a new red winemaking biotechnology that uses the combination of Lachancea thermotolerans and Schizosaccharomyces pombe yeasts as an alternative to the conventional alcoholic and malolactic fermentations. Schizosaccharomyces pombe consumes malic acid while Lachancea thermotolerans produces lactic acid in order to avoid an unnecessary deacidification in low acidic musts from warm viticulture areas such as the south of Spain. This methodology also reduces some malolactic fermentation hazards for human health such as biogenic amines and ethyl carbamate.

Biography:

Nene Meltem KEKLÄ°K is a Assistant Professor at the Cumhuriyet University, Turkey

Abstract:

Escherichia coli O157:H7, an enterohaemorrhagic E. coli (EHEC),  is a highly pathogenic microorganism, which causes hemorrhagic colitis and hemolytic uremic syndrome in infected humans. Ruminants, especially cattle, are known to be a major reservoir of EHEC. A substantial number of foodborne disease outbreaks related to E. coli O157:H7 has been associated with the consumption of meat products contaminated due to improper processing and handling of meat. Pulsed UV light (PUV) is a potential technology for the post-processing surface decontamination of meat products. PUV does not involve chemicals, water, ionizing radiation or heat (for short treatment times), and can be applied to food with or without package. Although the inactivation kinetics of microorganisms using PUV has been studied by a number of researchers, the information in this area is still limited. Accurate estimation of microbial survival rates by using mathematical models would help successful adaptation of this technology to industrial applications.

In this study, the inactivation kinetics of Escherichia coli O157:H7 on sucuk, a Turkish style dry-fermented sausage made from raw minced beef, was investigated. E. coli O157:H7 inoculated onto the surface of sucuk encased in collagen was exposed to pulsed UV light for up to 60 seconds at varying distances (5, 8 and 13 cm) from the quartz window of the xenon lamp in a pulsed UV-light system. The survival curve obtained at each distance exhibited an upward concavity. Accordingly, three mathematical models, log-logistic, modified Gompertz, and Weibull, were used to estimate the inactivation rates. Non-linear regression was performed to determine the model parameters. The goodness-of-fit of models was determined using root mean square error (RMSE), accuracy factor (A_f), and regression coefficient (R²). Modified Gompertz model yielded the highest goodness-of-fit followed by log-logistic model and Weibull model, respectively. Modified Gompertz model produced RMSE values of 0,304-0,464, A_f values of 0,937-0,985, and R² values of 0,969- 0,981. The findings of this study demonstrated that the inactivation of E. coli O157:H7 on sucuk encased in collagen exposed to PUV follows a non-linear (upward concave) pattern and can be predicted using modified Gompertz model.

Biography:

Kiniongi Kanza Arnold is working as a Research Scholar at IFAD.  He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

The toxicological concern corresponds to a daily dose of exposure to certain categories of substances below which a set of toxicological investigations would not necessarily required in a regulatory framework. This is sort of a tool "screening"Used for substances exhibiting structural similarity to anounance evaluated. This tool corresponds to a probabilistic approach, the application can only be considered in the case of chemical substances present at very low concentrations and for which specific toxicological data would prove insuffisantes to conduct an assessment traditional toxicological. Currently, several European and international bodies to apply this approach evaluation of chemicals in food to low concentrations. Keywords: toxicological, stochastiqu effect

Biography:

Pavla Martinkova obtained her MSc degree from the Faculty of Pharmacy in 2014 (Charles University in Prague, Czech Republic). She has been the PhD student at the University of Defense, Faculty of Military Health Sciences, Czech Republic in field of toxicology since 2014. She has been working on the development and innovation of analytical methods and biosensors for poisoning diagnosis.

Abstract:

A peroxidase biosensor is highly demanded in food, healthcare, pharmaceutical and environmental analysis. H2O2 is often a residue component of non-food product. Moreover, H2O2 is used as an antibacterial agent added to milk or it is used for sterilization of equipment related to food and beverage during the both technological manufacturing and packaging. In the European Union countries, contain of H2O2 higher than 0.1% of is not allowed in these products. If the level of H2O2 exceeds 6 %, health damage or at least skin irritation can be expected. Due to toxicity of H2O2 in higher concentrations sensitive method for its detection is required. In this work, a voltammetric biosensor based on horseradish peroxidase, magnetic particles and Prussian blue entrapped in chitosan membrane onto carbon working electrode was proposed as a suitable tool for the assay purposes. Magnetic particles having pseudo-peroxidase activity catalyzed reduction of H2O2 and Prussian blue enabled highly sensitive detection at low potential. Square wave voltammetry was used as detection method. Concentration curve replies Michaelis equation with correlation coefficient 0.999 and limit of detection was set to be 0.03 % of H2O2. Uric acid, ascorbic acid, trolox, acetaminophen and reduced glutathione were measured as interferents and no significant influence on measured method was observed when presented in equivalent concentrations like the H2O2. No effect of matrix (tooth paste, hand cream and skin tonic) assay was detected. On the basis of gained results, method was considered as highly sensitive, accurate and fast assay for detection of H2O2.

Biography:

Abstract:

Biography:

Vedpal Yadav is teaching Diploma in Food Technology students for last 16 years. He did his masters in Food Science and Technology from CCS HAU, Hisar, Haryana, India. Besides, his innovative methods in teaching, he has participated as food defense expert representing US FDA in “Indo-US workshop on Counter Terrorism”, Indian Institute of Science (IISc) Campus, Bangalore, Karnataka in February 2014 and also participated in “Food Defense Collaborative Exchange- Fourth Cohort” at NCFPD now FPDI, University of Minnesota, St. Paul, MN, USA from India in August 2013. He has published more than 8 papers in reputed national and international journals, 2 books and 2 book chapters and is reviewer of 11 international journals.

Abstract:

Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents. It addresses additional concerns including physical, personnel, and operational security. Along with protecting the food system, food defense also deals with prevention, protection, mitigation, response, and recovery from intentional acts of adulteration. From the history of intentional food contamination, a lot of lessons are to be learnt and strategies are to be evolved and implemented for safer food supply from farm to fork. Different types of threat agents are to be understood in detail to find out precise and accurate measures for their control in food defense related issues. Different challenges in food defense measures like food supply chain complexity, resource constraints, industrial scale spread, etc. are discussed and resolved for effective food defense system. The roles and responsibilities of different stakeholders involved including the food industry, academia, and government regulators and law enforcement is to be established. Collaboration of these agencies is the need of the hour as food defense issue is not an issue related to any agency in solitude but can be resolved by all agencies in cohesion. Different tools used in risk assessment, food defense plan building, and system surveillance are discussed. Several strategies to enforce already implemented plans and systems are discussed to make our food supply food defense ready.

Biography:

 Rungsimun Thirawongphinyo, is 25 years old. she graduated Bachelor’s degree of Science (Biology) from Srinakharinwirot University. Now, she doing Master’s degree at the department of plant pathology, Kasetsart University, Thailand. she have been selected to receive scholarship “The Capacity Building of Kasetsart University Students on Internationalization Program” from Kasetsart University to do research in Kyushu University, Japan for 4 months of last year. Furthermore, she has participated the 13^th National Postharvest Technology Conference 2015 by oral presentation and published 2 papers in journal of agricultural science.    

Abstract:

Rice seed-borne fungi and fungal contaminations brought to quantity and quality loss, seed transmission, germination of seedling and rice mycotoxin endanger human health and animal consumption. The potential of ultrafine bubble water (UBW) and ozone gas (OZ) to reduce seed contamination were investigated. Rice seed ‘Khao Dawk Mali 105’ (KDML105) samples were collected from farmer’s barn located in Kalasin province, Thailand for experiments. Afterward, seed-borne fungi were investigated by blotter method, determined percentage of infection on seeds and classified. The selected seed-borne fungi: Curvularia lunata and Cladosporium cladosporioides were prepared spore suspension and treated by UBW at varies sterilization period with different concentrations for inhibit spore germingaion. The treated spore suspension were diluted, spreaded on PDA agar plate and kept at 25°C for 48 h. The result showed that high concentration of UBW reduced spore germination in both species and significantly delayed fungal germination rate. The OZ treatment were applied on naturally and artificially contaminated rice seed samples at 60 and 120 ppm for 5, 10 and 20 min. However, percentage of contamination of C. lunata, Aspergillus flavus and Penicillium sp. were slightly increased. Additionally, OZ treatments did not significantly effected on seed germination in comparison to untreated.

Biography:

Geana Elisabeta-Irina has completed his PhD in 2015 at Bucharest University. The main current interests are identification and quantification of essential active principles like phenolic compounds, organic acids, sugars, 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 has published 16 ISI articles, 10 of them as first author), 145 citations, ResearchGate: Irina Geana, researcherID: B-5799-2012, SCOPUS ID: 56005766400

Abstract:

Fruits and fruit juices represent an important part of the human diet and because they shows a significant economic value on the market, remain among the products subject to counterfeiting practices, inducing a negative impact on the consumer and food industry. Sugars and organic acids are important components of fruits chemical composition, providing powerful tools for authenticity of fruit products. They also have an effect on the sensory properties and nutritional value of fruit products. The present study was undertaken to determine the concentration of several sugars and organic acids in different fresh fruit juices by using HPLC-ELSD and HPLC-PDA methods in order to establish the variance range of this compounds for each type of fruit juices and to create a referential database. Liniar discriminant analysis (LDA) models were constructed to classify juices according to the type of fruit, different sample locations and to distinguish between authentic, blended or adulterated juices. The developed methodology, based on fingerprinting of sugars and organic acids in conjunction with a comprehensive database and chemometric methods reveals a high potential for certification of fruit juices authenticity.

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 pos-graduated studies, Food Safety - HACCP auditor, and a Master in Occupational Safety. A dedicated and qualified Dietitian, with ten years of experience, a strong technical background, proven in management skills and an “agent for change”. Exceptional experience in monitoring progressive food industry and providing training, knowledge of food safety requirements and quality standards in food manufacturing.

Abstract:

Fish and shellfish are an important part of a healthful diet but, as with any type of food, it's important to handle seafood safely in order to reduce the risk of foodborne illness. Fresh seafood is one of principal foods available in Portugal, so the retail of this products is very common. The companies in the retail trade sector of fish and shellfish are from the 1st of January, 2006, covered by Regulation (EC) No 852/2004 of 29 April 2004, which lists the requirements to Food Safety. The Code of Practice (CP) is an important pillar for any quality system and is an integral part of a food safety program, because lists a set of good practices with the aim of produce food products safely. The CP does not replace the implementation of the HACCP system or a system based on their principles, nor a quality system, and does not guarantee the safety of a product at the time of consumption, but it is a good basis for their implementation. This article suggests good practice standards to the retail distribution of fish, allowing the companies in this sector to get to know and inform their employees, with ease, which are the acceptable / unacceptable performs.

Biography:

Alena Lorencova completed her PhD at the University of Veterinary and Pharmaceutical Sciences Brno (Faculty of Veterinary Hygiene and Ecology) in 2004. She works at the Veterinary Research Institute (Brno, Czech Republic) at the Department of Food and Feed Safety as a specialist research in the field of food microbiology, food safety and food technology. Another subject of her interest is animal nutrition, especially the impact of different types of alternative feed additives (e.g. humic substances) on animal health and performance. She participates in the teaching of students at the University of Veterinary and Pharmaceutical Sciences Brno and Masaryk University (Brno, Czech Republic).

Abstract:

Yersinia enterocolitica is the most common cause of human yersiniosis and undercooked pork has been suggested as its primary source. Nevertheless, data on the prevalence of pathogenic Y. enterocolitica in foodstuffs are limited. A total of 93 samples of minced meat containing pork, 50 pig tongues and 50 pig hearts purchased at nine retail outlets in Brno (Czech Republic) were examined for the presence of pathogenic Y. enterocolitica. Using the real time PCR, 45 (23.3%) samples were positive for the presence of the species-specific ail gene which occurs only in pathogenic Y. enterocolitica. The highest prevalence was found in pig tongues (40%), followed by pig hearts (18.0%) and minced meat samples (17.2%). Ail-positive samples were examined by culture methods to obtain isolates of pathogenic (ail-positive) Y. enterocolitica for their further characterization. A total of 35 isolates was obtained from pig tongues (n=7) only. All isolates belonged to biotype 4, two serotypes were identified: O:3 (71.4% of isolates) and O:9 (28.6%). All isolates were susceptible to ceftazidime, imipenem, meropenem, chloramphenicol, tetracycline, colistin, tobramycin, trimethoprim/sulfamethoxazole, nalidixic acid, ciprofloxacin, norfloxacin and enrofloxacin. Intermediate resistance to cefotaxime (17.1%) and cefepime (5.8%) was observed. All isolates were resistant to ampicillin, resistance to gentamicin was found in 20% of isolates, one isolate (2.9%) was intermediately resistant. Our results indicate that raw pork products could be a source of pathogenic Y. enterocolitica at the retail level in the Czech Republic. Sufficient heat treatment and prevention of cross-contamination during preparation should be recommended (supported by QJ1210113, RO0516 and LO1218).

Biography:

She was awarded PhD from Institute for Medical Research and Occupational Health. She has extended his valuable service for many years and has been a recipient of many award and grants. Currently, she is working as a Professor& President at Institute for Medical Research and Occupational Health Her international experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

Biogenic amines (chiefly histamine, tyramine, putrescine, cadaverine) are present in many foods and beverages, although their concentrations vary widely. High levels of biogenic amines can occur in fermented food products (seafood, cheese, sausages, vegetables, seasonings) and alcoholic beverages (wine and beer) as the results of high and uncontrolled microbial enzymatic activity. Although some biogenic amines (polyamines such as putrescine, cadaverine, spermine and spermidine) are important in many physiological processes, a high daily intake of biogenic amines, particularly histamine and tyramine can produce toxicological effects in humans. The highest histamine content is produced in decomposed and spoiled dark-muscle fish and fermented food products. High histamine content in fish products (> 200 mg/kg) can cause histamine poisoning (scombroid poisoning). On the other hand, food intolerance and food induced migraines are associated with the consumption of moderate or low daily amine intake in susceptible individuals. In such individuals, the metabolism of histamine and tyramine is slowed down due to genetic factors, certain diseases, drug intake (antidepressants, MAO-I and DAO-I drugs) and intake of potentiators (alcohol and tobacco smoke). Interestingly, the typical symptoms of histamine poisoning, histamine/tyramine intolerance and allergy to s are similar (headache, rhinitis, diarrhoea, food product tachycardia). The selective avoidance of biogenic amine-rich foods is the universal treatment for sensitive consumers. Since histamine/tyramine intolerance is a growing problem, certifying manufactured products as histamine-free or histamine-low, would undoubtedly benefit sensitive individuals. It is also important to stress that biogenic amines are not destroyed by cooking, freezing or canning, which suggests the importance of applying the HACCP safety system

Biography:

She is working as a Researcher at the Department of Packaging, . Her experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

A common problem encountered when designing a new product for demanding environmental conditions is specifying its leak tightness and measuring seal integrity. Package integrity implies the maintenance of the sterile barrier property of the package. In recent years, the medical device industry has worked with the FDA by providing test data to move away from biological challenge testing of finished sterile medical device packages and toward physical test methods for measuring package integrity. This study presents an overview of what mass extraction leak testing is and how it can be implemented as a test method to determine the integrity of the flexible packages in quality control or development laboratory. This presentation mainly focused on testing pouches and the correlation between mass extraction rates and microbial ingress. Furthermore, it investigates the ability of VE2 mass extraction test instrument, to identify the defected samples from good samples of LLDPE/Nylon laminated pouches and compares the results of this test with bioaerosol challenge test results. To accomplish this, four types of defective pouches with micro-channel are produced in a sealed area of pouches using tungsten wire with 0.10, 0.050, 0.025, 0.015 mm diameter with 5mm of seal length (ASTM F1929). The results of these two different tests show the VE2 instrument can detect all defected pouch with the hole bigger than 5 µm, but the results of microbial test indicated the critical size of leak for these types of packaging is 15 µm. Therefore, for testing the flexible package integrity, it is adequate that the mass extraction instrument can detect micro-channel bigger than 15 µm.

Biography:

She is working as a Researcher at the University of Defence – ,Czech Republic Her experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

Glutathione is a tripeptide composed of cysteine, glutamic acid and glycine. Its level is discussed in wine and must in connection with loss of aroma and browning. This low molecular weight antioxidant plays important role as a scavenger of free radicals and reactive oxygen compounds. Smartphones are commonly used devices that can serve as colorimetric detectors. We designed and made on three-dimensional printer as well holder for smartphone glutathione analysis. In this paper, we present smartphone as an analytical tool for the determination of glutathione. Other low-molecular weight antioxidant´s influence was studied. On the paper target, low-molecular weight antioxidants were added to the samples of glutathione and finally 5,5´dithiobis-(2-nitrobenzoic acid) (DTNB) reagent to form light yellow, yellow or orange drop. Red, green, blue (RGB) channel intensity data were evaluated in silico. The result was compared with standard Ellman spectrophotometric method. The picture analysis based on the camera in smartphone gave us promising results. The red and green channel intensity data were almost the same for all the range of concentration for glutathione. Blue channel intensity data decreased from the concentration 0mmol/L to 16mmol/L of glutathione. The limit of detection (S/N=3) was 0.4 mmol/L for glutathione while 250 µmol/L ascorbic acid or 150µmol/L TROLOX had minimal influence on glutathion analysis. We can say, that smartphone-based method seems to be suitable for the glutathione analysis. The smartphones are widely spread in the population, the machine is portable, that is why this assay can be carried out in the field or at home. There is low cost for the instrument equipment, the own manipulation is easy and fast. Other advantage of this method is robustness and reliability.

Biography:

Mª Jesús Clemente Peiró was graduated in Agricultual Engineering at the Politechnical University of Valencia (Spain). She received her Master degree in Food Quality and Safety from the University of Valencia. Currently she is a PhD student in the laboratory of Trace Elements at the Department of Food Preservation and Quality of the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). She has published 8 original research articles in reputed journals of the food sciences and analytical chemistry fields.

Abstract:

Inorganic arsenic (iAs) [As(III) and As(V)] has been classified as a human carinogen. Diet is the main source of exposure for the general population. The amount of iAs that reaches the bloodstream (bioavailability) is high; however, some studies demonstrate that certain food components can reduce it. To reach the bloodstream, the contaminant has to be solubilized from the food matrix during digestion (bioaccessibility) and must be absorbed by the intestinal epithelium. Food components may reduce iAs bioavailability interfering one of these steps. The aim of this work is the search for iron dietary supplements able to reduce iAs bioavailability. For this propose, initially iron salts or dietary supplements have been added to As(III) or As(V) aqueous solutions or to food containing iAs (rice and seaweeds) and the mixture has been submitted to a simulated gastrointestinal digestion in order to determine the ability of iron to reduce iAs bioaccessibility. Additionally the effectiveness of these iron compounds for decreasing iAs intestinal absorption has been tested using intestinal cells (NCM460/HT29-MTX). Finally, the most effective treatments in vitro have been tested in vivo. The results show that iron salts produce a substantial reduction of As(III) and As(V) bioaccessibility in water (>93%) and food (35-94%). Supplements of Fe(II) and Fe(III) are also effective at decreasing iAs bioaccessibility, with reductions ≥ 85%. The addition of iron compounds to As(III) and As(V) aqueous solutions reduces iAs absorption by intestinal cells, especially Fe(II) salts (30-46%) and Fe(II) dietary supplements (27-40%). This data has also been confirmed in vivo.

Biography:

Mª Jesús Clemente Peiró was graduated in Agricultual Engineering at the Politechnical University of Valencia (Spain). She received her Master degree in Food Quality and Safety from the University of Valencia. Currently she is a PhD student in the laboratory of Trace Elements at the Department of Food Preservation and Quality of the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). She has published 8 original research articles in reputed journals of the food sciences and analytical chemistry fields.

Abstract:

Inorganic arsenic (iAs) [As(III) and As(V)] has been classified as a human carinogen. Diet is the main source of exposure for the general population. The amount of iAs that reaches the bloodstream (bioavailability) is high; however, some studies demonstrate that certain food components can reduce it. To reach the bloodstream, the contaminant has to be solubilized from the food matrix during digestion (bioaccessibility) and must be absorbed by the intestinal epithelium. Food components may reduce iAs bioavailability interfering one of these steps. The aim of this work is the search for iron dietary supplements able to reduce iAs bioavailability. For this propose, initially iron salts or dietary supplements have been added to As(III) or As(V) aqueous solutions or to food containing iAs (rice and seaweeds) and the mixture has been submitted to a simulated gastrointestinal digestion in order to determine the ability of iron to reduce iAs bioaccessibility. Additionally the effectiveness of these iron compounds for decreasing iAs intestinal absorption has been tested using intestinal cells (NCM460/HT29-MTX). Finally, the most effective treatments in vitro have been tested in vivo. The results show that iron salts produce a substantial reduction of As(III) and As(V) bioaccessibility in water (>93%) and food (35-94%). Supplements of Fe(II) and Fe(III) are also effective at decreasing iAs bioaccessibility, with reductions ≥ 85%. The addition of iron compounds to As(III) and As(V) aqueous solutions reduces iAs absorption by intestinal cells, especially Fe(II) salts (30-46%) and Fe(II) dietary supplements (27-40%). This data has also been confirmed in vivo.

Biography:

He is working as a Research Scholar at tALI INSTITUT FACULTAIRE DE DEVELOPEMENT “ IFAD” He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

The toxicological concern corresponds to a daily dose of exposure to certain categories of substances below which a set of toxicological investigations would not necessarily required in a regulatory framework. This is sort of a tool "screening"Used for substances exhibiting structural similarity to anounance evaluated. This tool corresponds to a probabilistic approach, the application can only be considered in the case of chemical substances present at very low concentrations and for which specific toxicological data would prove insuffisantes to conduct an assessment traditional toxicological. Currently, several European and international bodies to apply this approach evaluation of chemicals in food to low concentrations. Keywords: toxicological, stochastiqu effect

Biography:

Pavla Martinkova obtained her MSc degree from the Faculty of Pharmacy in 2014 (Charles University in Prague, Czech Republic). She has been the PhD student at the University of Defense, Faculty of Military Health Sciences, Czech Republic in field of toxicology since 2014. She has been working on the development and innovation of analytical methods and biosensors for poisoning diagnosis.

Abstract:

A peroxidase biosensor is highly demanded in food, healthcare, pharmaceutical and environmental analysis. H2O2 is often a residue component of non-food product. Moreover, H2O2 is used as an antibacterial agent added to milk or it is used for sterilization of equipment related to food and beverage during the both technological manufacturing and packaging. In the European Union countries, contain of H2O2 higher than 0.1% of is not allowed in these products. If the level of H2O2 exceeds 6 %, health damage or at least skin irritation can be expected. Due to toxicity of H2O2 in higher concentrations sensitive method for its detection is required. In this work, a voltammetric biosensor based on horseradish peroxidase, magnetic particles and Prussian blue entrapped in chitosan membrane onto carbon working electrode was proposed as a suitable tool for the assay purposes. Magnetic particles having pseudo-peroxidase activity catalyzed reduction of H2O2 and Prussian blue enabled highly sensitive detection at low potential. Square wave voltammetry was used as detection method. Concentration curve replies Michaelis equation with correlation coefficient 0.999 and limit of detection was set to be 0.03 % of H2O2. Uric acid, ascorbic acid, trolox, acetaminophen and reduced glutathione were measured as interferents and no significant influence on measured method was observed when presented in equivalent concentrations like the H2O2. No effect of matrix (tooth paste, hand cream and skin tonic) assay was detected. On the basis of gained results, method was considered as highly sensitive, accurate and fast assay for detection of H2O2.

Biography:

Abstract:

Dry-aging is a process whereby meat is stored at low temperature and relative humidity for a long period of time, resulting in improved tenderness and the development of a unique flavour. The aim of this study was to evaluate the microbiological quality of dry-aged beef produced in Belgium. The crust of 29 loins at the end (n=15) and beginning (n=14) of the ripening process were sampled from 15 companies. From each loin, 25 cm² of the surface of lean and adipose tissue were sampled and analysed for total psychrotrophic aerobic bacteria, Enterobacteriaceae, Escherichia coli, coagulase positive staphylococci, Pseudomonas, Brochothrix thermosphacta, psychrotrophic lactic acid bacteria, yeasts, moulds, Listeria spp. and Listeria monocytogenes. The total psychrotrophic aerobic bacteria on the dry surface at the end of the dry aging process varied between 2.08 and 8.81 log₁₀ cfu/cm² on lean and between 1.60 and 7.95 log₁₀cfu/cm² on adipose tissue. Most of the lean and adipose tissue at the end of the dry aging process showed high numbers of Pseudomonas (median >4.7log₁₀cfu/cm²), lactic acid bacteria (median > 3.7 log₁₀cfu/cm²), and yeasts (median > 4.0 log₁₀cfu/cm²). On more than half of the loins, moulds were found in detectable numbers (>1 log₁₀cfu/cm²). Large variations were also seen for loins at the beginning of the dry aging process. None of the samples showed detectable levels of E. coli, Listeria spp. and L. monocytogenes. In conclusion, the microbiological quality of dry-aged beef varied greatly, which emphasizes the need to identify the main factors contributing to these large variations.

Biography:

Geana Elisabeta-Irina has completed his PhD in 2015 at Bucharest University. The main current interests are identification and quantification of essential active principles like phenolic compounds, organic acids, sugars, 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 has published 16 ISI articles, 10 of them as first author), 145 citations, ResearchGate: Irina Geana, researcherID: B-5799-2012, SCOPUS ID: 56005766400

Abstract:

Fruits and fruit juices represent an important part of the human diet and because they shows a significant economic value on the market, remain among the products subject to counterfeiting practices, inducing a negative impact on the consumer and food industry. Sugars and organic acids are important components of fruits chemical composition, providing powerful tools for authenticity of fruit products. They also have an effect on the sensory properties and nutritional value of fruit products. The present study was undertaken to determine the concentration of several sugars and organic acids in different fresh fruit juices by using HPLC-ELSD and HPLC-PDA methods in order to establish the variance range of this compounds for each type of fruit juices and to create a referential database. Liniar discriminant analysis (LDA) models were constructed to classify juices according to the type of fruit, different sample locations and to distinguish between authentic, blended or adulterated juices. The developed methodology, based on fingerprinting of sugars and organic acids in conjunction with a comprehensive database and chemometric methods reveals a high potential for certification of fruit juices authenticity.

Biography:

Abstract:

A common problem encountered when designing a new product for demanding environmental conditions is specifying its leak tightness and measuring seal integrity. Package integrity implies the maintenance of the sterile barrier property of the package. In recent years, the medical device industry has worked with the FDA by providing test data to move away from biological challenge testing of finished sterile medical device packages and toward physical test methods for measuring package integrity. This study presents an overview of what mass extraction leak testing is and how it can be implemented as a test method to determine the integrity of the flexible packages in quality control or development laboratory. This presentation mainly focused on testing pouches and the correlation between mass extraction rates and microbial ingress. Furthermore, it investigates the ability of VE2 mass extraction test instrument, to identify the defected samples from good samples of LLDPE/Nylon laminated pouches and compares the results of this test with bioaerosol challenge test results. To accomplish this, four types of defective pouches with micro-channel are produced in a sealed area of pouches using tungsten wire with 0.10, 0.050, 0.025, 0.015 mm diameter with 5mm of seal length (ASTM F1929). The results of these two different tests show the VE2 instrument can detect all defected pouch with the hole bigger than 5 µm, but the results of microbial test indicated the critical size of leak for these types of packaging is 15 µm. Therefore, for testing the flexible package integrity, it is adequate that the mass extraction instrument can detect micro-channel bigger than 15 µm.

Biography:

I am the scientist from Moscow. The field of my interests is competitive advantages of the companies in the food market (especially SMEs), building of sustainable food chaines, food safety and security. I have been working on this problems for six years. I completed Specialist degree programme at School of public administration at Lomonosov Moscow State University, and have continued my studies as PhD student. I am the author of the project which won at nomination in competition of innovations  for retailers «Retail new wave», I used to work as deputy director for development in Association of food manufacturers and suppliers Rusprodsoyuz.
 

Abstract:

Consumers expect that the food available on domestic markets is safe and of the expected quality. However it is not always truth. Unsustainable food chaines and trade monopolization of the food market lead to weakening of the food security in the country. For improvement of human nutrition it is crucially important to provide people with high quality food and create the diverse and sustainable food chaines. Systems of food safety and quality management should support fair and transparent trade thereby contributing to economic development, improved livelihoods and food security. The appropriate food safety and security indicators should be used to analise quality of food chaines in different countries . There is a need to develop food safety and security indicators that are not being fully measured, including dietary quality and trade diversity, women's empowerment, health environments and food environments.

Biography:

Abstract:

The toxicological concern corresponds to a daily dose of exposure to certain
categories of substances below which a set of toxicological investigations would
not necessarily required in a regulatory framework. This is sort of a tool
"screening"Used for substances exhibiting structural similarity to anounance evaluated. This tool corresponds to a probabilistic approach, the application can only be considered
in the case of chemical substances present at very low concentrations and for which
specific toxicological data would prove insuffisantes to conduct an assessment traditional toxicological.

Currently, several European and international bodies to apply this approach evaluation of chemicals in food to low concentrations.