Day :
- Workshop
Chair
Jose S Torrecilla
Complutense University Madrid, Spain
Session Introduction
Jose S Torrecilla
Complutense University Madrid, Spain
Title: Application of mathematical algorithms to protect the quality of food
Biography:
José S. Torrecilla presently working as a professor of the Chemical Engineering Department of the Complutense University of Madrid (UCM). Ph.D. with honors in Chemical Engineering from UCM in 2000. Advanced Technician in Occupational Risk Prevention and Integrated Management Degrees were achieved in 2005. In 2017, he got his MBA degree with honors. Modeling complex systems for many fields such as health, chemistry, and food technology is his main line of research, which is done in collaborations at national and international levels.
Abstract:
Extra virgin olive oil (EVOO) is one of the most important foods of the Mediterranean diet. EVOO is one of the few oils that comes from the juice of a fruit, the olive. Its color depends on the quantity of pigments contained in the olive, like chlorophylls and carotenoids. Thanks to the properties possessed by the pigments present in the oil to absorb and emit radiation in the UV-Vis region of the electromagnetic spectrum, spectroscopic techniques can be used to relate the content of these pigments with the quality of the oil.
In this research, the detection and quantification of adulterants in one of the most common variety of EVOO has been successfully carried out. Visible absorption information was collected from binary mixtures of Picual EVOO with one of four adulterants; refined olive oil, orujo olive oil, sunflower oil, and corn oil. The data gathered from the absorption spectra was used as input to create a neural network (NN) model based. NNs are mathematical models with the outstanding ability to find non-linear relations between dependent and independent variables in databases. The designed mathematical tool was able to detect the type of adulterant with an identification rate higher than 95%, and to quantify the volume percentage of EVOO in the samples with a mean prediction error less than 1.5%. These significant results make NNs coupled with visible spectroscopy a reliable, inexpensive, user friendly,and real- time method for difficult tasks, given that the matrices of the different adulterated oils are practically alike.
- Workshop on Application of mathematical algorithms to protect the quality of food
Location: Athina 1
Session Introduction
Jose S Torrecilla
Complutense University Madrid, Spain
Title: Application of mathematical algorithms to protect the quality of food
Biography:
Jose S. Torrecilla presently working as a professor of the Chemical Engineering Department of the Complutense University of Madrid (UCM). He has done Ph.D. with honors in Chemical Engineering from UCM in 2000. Advanced Technician in Occupational Risk Prevention and Integrated Management Degrees were achieved in 2005. In 2017, he got his MBA degree with honors. Modeling complex systems fomany fields such as health, chemistry, and food technology is his main line of research, which is done in collaborations at national and international levels.
Abstract:
Extra virgin olive oil (EVOO) is known for its beneficial properties in nutrition, making the quality control of this food a relevant task. In this regard, three different high-quality grade Spanish EVOOs (As Pontis, Marqués de Valdueza, and Empeltre), which are currently exported to the USA, were monitored under three different temperature conditions (3ºC, 40ºC, and room temperature) in order to simulate potential situations which EVOO undergoes during shipment and storage. The different temperatures led to distinct modifications of the optical properties of the EVOO samples, which were analyzed by means of absorption visible spectroscopy and neural network models. These modifications also depended on the time span in which the EVOO withstood a given temperature. The final algorithm is a non-linear mathematical tool that has been employed to relate the UV-vis absorption with temperature and exposure time. The intensity of the UV-vis absorption spectra peaks, which are originated by the chlorophylls and carotenoids present in EVOO, decrease with time and temperature. Generally, the results reveal that higher temperatures lead to a faster degradation of EVOO when compared to lower ones. This data was utilized to design, optimize, and validate an artificial neural network, capable of distinguishing the time and temperature conditions that EVOO samples suffered. This technique is fast, user-friendly, cost-effective, as well as non- destructive, meaning that it could have a direct impact for the real-time quality control of edible oils during their distribution chain, as ideal conditions could be found and implemented.
- Special Session
Session Introduction
Charalampos Proestos
National and Kapodistrian University of Athens, Greece
Title: HMF and diastase activity in honeys: Analysis and chemometrics for identification of honey freshness and adulteration
Biography:
Charalampos Proestos has a BSc in Chemistry from University of Ioannina, Greece and MSc in Food Science from Reading University, UK. He obtained his PhD in Food Chemistry from Agricultural University of Athens (AUA), Greece, where he continued his Postdoc working on natural antioxidants on programs funded by EU and Greece. After further training at Wageningen University (The Netherlands), he worked as a Research Associate at AUA. He worked as a Chemist for the Hellenic Food Authority (EFET), being food industry Auditor and Supervisor of the chemical laboratory in Athens accredited with ISO 17025. Currently he is Assistant Professor at the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 40 papers in reputed journals and has been serving as an Editorial Board Member of more than 10 repute journals.
Abstract:
A fully validated approach for the determination of diastase activity and hydroxymethylfurfural content in honeys were presented in accordance with the official methods. Methods were performed in real honey sample analysis and due to the vast number of collected data sets reliable conclusions about the correlation between the composition and the quality criteria were exported. The limits of detection and quantification were calculated. Accuracy, precision and uncertainty were estimated for the first time in the kinetic and spectrometric techniques using the certified reference material and the determined values were in good accordance with the certified values. PCA and cluster analysis were performed to examine the correlation among the artificial feeding of honeybees with carbohydrate supplements and the chemical composition and properties of the honey. Diastase activity, sucrose content and hydroxymethylfurfural content were easily differentiated and these parameters were used for indication of the adulteration of the honey.
- Sessions: Food Safety, Quality & Policy | Food Spoilage & Preservation | Food Poisoning & its Control Foodborne Pathogen | Environmental Protection Co-Management with Food Safety
Chair
Charalampos Proestos
University of Athens, Greece
Co-Chair
Guzin Iplikcioglu Cil
Ankara University, Turkey
Session Introduction
Agnieszka Jackowska-Tracz
Warsaw University of Life Sciences, Poland
Title: Antimicrobial activity of nanosized graphene and titanium oxides- its role in food processing hygiene improvement
Biography:
Agnieszka Jackowska-Tracz PhD, DVM, is an Assistant Professor in Department of Food Hygiene and Public Health Protection, Faculty of Veterinary Medicine, Warsaw University of Life Sciences – SGGW (WULS-SGGW), Warsaw, Poland. She conducts research on the impact of various factors on the ability to reduce pathogens in food of animal origin, and studies on the potential use of nanotechnologies to improve the hygiene of the production environment. Her field of specialization is hazard analysis and improvement of HACCP systems. She conducts classes and lectures for veterinary students and postgraduate students in the field of safety of animal origin products.
Abstract:
The bactericidal activity of nanomaterials was evaluated using two selected pathogens which are recognized as important hazards causing non-compliances with the process hygiene criteria. As Gram (-) and Gram (+) bacterial model, C. jejuni and S. aureus were used. Strains were treated with graphene oxide (GO) and reduced graphene oxide (rGO) in two concentrations (200 and 400 μl/ml). The same bacterial model was used to determine the antimicrobial activity of ceramic tiles coated with photocatalyst (TiO2) layer. For this purpose, UV radiation of wavelength 253.7 nm was used. Conventionally produced tiles and tiles coated with TiO2 by means of three different methods were exposed to UV for 60, 90 and 120 sec. Quantitative bacteriological analysis was carried out to determine the surviving bacterial cells number. Results show that GO sheets, in both concentrations, present the greatest antibacterial activity among the two graphene-based materials. Reduction was observed during the first 2 hours of nanoparticles-bacteria contact. There was no evidence of increasing the loss of bacteria viability in a concentration-dependent manner. The bactericidal action of UV was much stronger on the surfaces coated with TiO2. The strongest effect was found for film prepared by APCVD method (7-log). Since the maximum bacterial reduction level was not higher than 90% (1-log), the practical use of graphene-based materials seems to be limited. Nevertheless, GO with other control measures may contribute to improve hygiene level. The use of wall tiles coated with TiO2 in plants where UV is applied should greatly improve the disinfection efficiency.
Biography:
Paramita Bhattacharjee has completed her PhD from Institute of Chemical Technology, Mumbai; Post-Doc from North Dakota State University, USA. She pursues research on green technologies of extraction of Ayurceuticals, development of nutraceuticals in mitigating metabolic disorders, edible oils and frying applications and electronic nose applications for quality assessment of agro-commodities. She has 60 research papers in national and international journals, 8 papers in conference proceedings, 25 oral presentations in conferences including 3 in international forums (USA, London and Germany) and 10 book chapters. She has received several accolades for her degrees and work. Her ‘h’ index in Scopus web engine is 12 and ‘citation index’ is 452.
Abstract:
Black pepper, the king of spices, has wide applications in food processing, pharmaceutical and cosmetic products. Piperine is the active principle of black pepper responsible for its pungent characteristic and it reportedly possesses several physiological effects. Piperine-rich black pepper extract obtained from a-amylase-assisted supercritical carbon dioxide extraction (at 300 bar, 60°C, 135 min total extraction time and a flow rate of gaseous CO2 of 2 L/min) was encapsulated in the form of nanoliposomes for enhanced storage stability of the bioactive piperine and to allow sustained release of the same. Soya phosphatidylcholine:Tween 80 - 1:1.2 and 2% w/w (wt. of extract/wt. of nanoliposome) black pepper extract contributed to an encapsulation efficiency of 78.6% of nanoliposome. This nanoliposome compared to its counterpart formulated with standard piperine, exhibited similar size (20-30 nm) and morphology (spherical, uniform, with a visible distinct nano structure). Higher (P=0.000) value of zeta potential (-29.0 mV) of liposome formulated with black pepper extract compared to the nanoliposome with pure piperine (-25.2 mV) indicates enhanced stability of the former. The FT-IR spectra of both the nanoliposomes suggest that piperine molecules have been incorporated inside the lipid bilayer. In vitro release profiles of piperine from nanoliposomes followed Higuchi model of first order kinetics. However, the nanoliposome with extract possessed higher antioxidant potency (1.10 times) and better storage stability (2.4 times higher at 4 ± 1°C and 7.8 times higher at 70±2°C) compared to the nanoliposome formulated with pure piperine. Nanoliposome of piperine-rich extract of black pepper has shown promise as a nutraceutical in designer food applications that require minimal thermal processing (maximum temperature of 40°C) such as in wheat-based soup premix and has potential of being utilized as a biotherapeutic per se.
Biography:
Guzin Iplikcioglu Cil has her expertise in Food Microbiology and she has been working in the Food Hygiene and Technology Department of Ankara University Faculty of Veterinary Medicine for ten years. Her thesis is about prevalence and molecular characterization of C. perfringens in chicken meat. She has studies about some important food-borne pathogens at molecular level, and her another work of interest is the antimicrobial resistance in food-borne bacteria. Also, she has publications about residue of antimicrobials and some important contaminants in foods
Abstract:
Statement of the Problem: Food-borne diseases are an important public health problem in most countries and, among the reasons of these diseases Salmonella is still the most common one. Poultry and poultry products are the frequent vehicles of this bacteria. Recent studies showed that antibiotic resistance and particularly multiple resistance has increased dramatically in Salmonellae. Defining sources, serotypes and antibiotic resistance of Salmonella are necessary to accurately plan and apply prevention measures. The purpose of this study is to isolate and identify Salmonella spp. from packaged broiler carcasses, wings and liver samples. Also, to determine two important virulence genes and to evaluate antibiotic resistance profiles of the isolates.
Methodology: In the study conventional cultivation and immunomagnetic separation (IMS) based cultivation techniques were used for the isolation of Salmonella from 330 chicken samples. The isolates verified as Salmonella spp. by the detection of oriC gene and identified with using malic acid dehydrogenase and DT104 specific primers as S. typhimurium and S. typhimurium DT104, respectively by PCR. The antibiotic susceptibility test of Salmonella isolates was performed with the disc diffusion method with 20 different antibiotics.
Methodology: In the study conventional cultivation and immunomagnetic separation (IMS) based cultivation techniques were used for the isolation of Salmonella from 330 chicken samples. The isolates verified as Salmonella spp. by the detection of oriC gene and identified with using malic acid dehydrogenase and DT104 specific primers as S. typhimurium and S. typhimurium DT104, respectively by PCR. The antibiotic susceptibility test of Salmonella isolates was performed with the disc diffusion method with 20 different antibiotics.
Findings: Ninety-six (29.1 %) of the samples were detected as contaminated with Salmonella spp. According to the results 11 isolates (11.4%) were identified as S. typhimurium. None of these serotypes were determined as specific phage type DT104. InvA gene was detected from all the (100.0 %) Salmonella isolates and 14 isolates (14.6 %) were detected as positive for spvC gene. 83 isolates (86.4 %) were resistant to at least 5, 70 isolates (72.9 %) resistant to at least 7, 36 isolates (37.5 %) were resistant to at least 9 antibiotics.
Conclusion & Significance: In conclusion, continuous monitoring of Salmonella prevalence and resistance in the food supply is necessary because of the public health implications of a potential hazard.
Eleni Kollia
National and Kapodistrian University of Athens, Greece
Title: Cynara cardunculus L. and Cistus incanus L. as aflatoxin B1 suppressors on food matrices (sesame seeds & macadamia nuts)
Biography:
Eleni Kollia is a Chemist (MSc) and has her expertise in Food Chemistry/Microbiology. She received her BSc in Chemistry and her MSc in Food Chemistry from the National and Kapodistrian University of Athens. She is currently pursuing her PhD in Chemistry, focusing on Food Chemistry/Food Microbiology and Toxicology. Her current research focuses on finding natural agents/compounds for reducing or inhibiting the fungal invasion of foods and crops. Moreover, her research aims to prevent the pre/post-harvest mycotoxin contamination of the crops.
Abstract:
Statement of the Problem: Various fungi are known to contaminate products intended for human and animal consumption. Among these, A. flavus and A. parasiticus are the most common and widespread in nature and they are known to produce aflatoxin B1 (AFB1), which is the most dangerous contaminant of foods and crops due to its carcinogenic and mutagenic activity. Especially foodstuffs rich in oil content are sensitive to AFB1 producing fungal invasion and therefore they are often contaminated with AFB1. According to the literature, many plants, due to their bioactive compounds, have been shown an inhibitory effect on fungal growth and mycotoxin production.
Methodology & Theoretical Orientation: The aim of this study was to investigate the anti-aflatoxigenic efficacy of Cynara cardunculus L. and Cistus incanus L. extracts in inoculated with A. parasiticus fatty food matrices. Specifically, sesame seeds and macadamia nuts were selected as substrates for the investigation of the anti-aflatoxigenic ability of C. cardunculus L. and C. incanus L. respectively. The anti-aflatoxigenic efficacy of the two plants was also investigated in the microbiological medium yeast extract sucrose (YES). Moreover, two different HPLC methods for AFB1 determination in sesame seeds and macadamia nuts were developed and validated.
Findings: The results showed that C. cardunculus L. displayed a complete inhibition of AFB1 both in sesame seeds (99.2–99.9%) and in YES medium (97.8–99.9%) while C. incanus L. inhibited the AFB1 production in percentage of 72.5-85.9% for macadamia nuts and in a percentage of 87.1-90.1% for YES medium.
Conclusion & Significance: The anti-aflatoxigenic extracts studied in this work, can be possibly used for reducing or preventing pre/post-harvest AF production and combined with good agricultural, manufacturing and storage practices could lead to a product of guaranteed quality and safety.
Olga Fysun
Technical University of Munich, Germany
Title: Detection and evaluation of biofilms in dairy processing equipment
Biography:
Olga Fysun has completed her Master’s degree from University of Hohenheim (Food Science and Technology) in Stuttgart, Germany. During her study at the University of Hohenheim she gained experience in Taiwan, China, Czech Republic and Poland. She is working on her PhD at the Technical University of Munich since January 2016.
Abstract:
Biofilms are populations of microorganisms that accumulate at surfaces with thicknesses ranging between several μm to mm and are typically surrounded by a matrix of extracellular polymeric substances (EPS). Focusing on the dairy industry, it was found that biofilms may develop in processing equipment within a few hours. Milk is a very perishable product and is susceptible to contamination by biofilms. The biofilm can accumulate in milk pipelines, storage tanks and in heat exchangers. Biofilm formation in dairy processing equipment is influenced by several factors: properties of the contact surface, temperature, pH-values, presence of other microorganisms. Pseudomonas biofilms, which are often present in filling equipment in the dairy factory concern the quality of manufactured milk. In this study, the biofilm formation was investigated using experiments that simulate the filling process of dairy products. Biofilm formation on filling a test tube with PTFE liner and stainless steel 1.4404 hose connections were tested with pasteurized milk and UHT milk inoculated with Pseudomonas fragi at several temperatures (4°C, 20°C) and Reynolds numbers (laminar and turbulent flow). The higher temperature and laminar flow showed a significant influence (p<0.05) on the biofilm development. Also, the accumulated biomass on the PTFE and stainless steel 1.4404 differs showing more biomass on the PTFE. However, the fat content of tested milk has not shown a significant relation to biofilm formation. Based on the results, it can be concluded that processing conditions should be optimized to reduce the biofilm formation in dairy processing equipment.
Ioannis Karapanos
Agricultural University of Athens, Greece
Title: Quality and dietary characteristics of cowpea fresh pods from accessions cultivated in southern Europe
Biography:
Ioannis Karapanos is an Assistant Professor of Vegetable Production at the Agricultural University of Athens. He specializes in the production, quality and postharvest physiology, technology of vegetable crops grown in the field and under cover, on vegetable seed production and the physiology of fruit-set of vegetable species. He has 36 publications in international scientific journals with referees and more than 50 papers in proceedings of international (mainly Acta Hort.) and national scientific conferences. He is a Reviewer in 12 scientific journals and during the last 5 years he has participated in 2 European research projects, a COST action and several national research programs.
Abstract:
Although cowpea dry seeds are widely consumed especially in Africa, cowpea fresh pods have insignificant economic importance. As a result, there is currently little knowledge on the quality and physicochemical characteristics of cowpea pods. We assessed several morphological, quality and dietary characteristics of cowpea fresh pods from 37 accessions of Vignam unguiculata ssp. unguiculata (common cowpea) and ssp. sesquipedalis (asparagus bean or yard long bean) originated from southern Europe, to provide information on quality and chemical properties of cowpea fresh pods and to evaluate those accessions in terms of quality traits. Accessions of the subspecies sesquipedalis produced heavier and larger pods than those of the unguiculata subspecies, and were harvested 2 days later. There were large differences among the accessions in each quality and dietary characteristic. Overall, fresh pods of most of the accessions had high quality and nutritional value, as they were rich in proteins, chlorophylls, carotenoids and phenolics, had high antioxidant activity and showed low content in nitrates and raffinose-family oligosaccharides (RFOs) which are considered as anti-dietary factors. Based on the assessed quality, dietary or anti-nutritional characteristics, no grouping of accessions was possible, as all those characteristics were independent of accession origin and subspecies. Cowpea cultivation for the production of fresh pods may pose as a competent crop, producing vegetables of high dietary value, adding variety to the diet and exploiting local populations which are widespread in southern
Europe and constitute a valuable genetic material.
- Workshop
Session Introduction
Thiago Zilli
Food Safety Council Coordinator, Brazil
Title: Supermarkets role on society: Food safety and security
Biography:
Thiago Cabral Zilli is a Veterinarian graduated from the Federal University of the State of Rio de Janeiro (UFF) and completed his MBA in Business Management at Getúlio Vargas Foundation (FGV), ISO 22000:2005 Lead-Auditor by Det Norske Veritas (DNV) - IRCA certified; Integrated Management Systems (ISO 9001, OHSAS 18001, ISO 14001), Internal Auditor for SQS Consultants and Associates and Organizational Consultants for the Getúlio Vargas Foundation. He has 10 years of professional experience in food quality management area - both in industry and retail. He worked on licensing and certification of production to foreign markets; analysis, development, training, implementation, validation, standardization and monitoring of quality systems; strategic optimization of operational flows, increasing productivity and quality and reducing waste generation and costs; internal and suppliers’ audits; reduction of customer complaints and of Food Safety infractions and their severity; improving adaptation to legal food safety requirements, considering the available technical and operational feasibility, and improving the companies’ images before consumers and regulators.
Abstract:
Statement of the Problem: Food wasted by supermarkets, and its economic and social impacts were analyzed. Literature points out that reducing food waste is one step further to ensure Food Security. However, Food Safety (FS) must be allied as to prevent Foodborne Illnesses (FBI). The purpose of these notes is to understand how Rio de Janeiro (RJ) state’s Supermarkets Association (ASSERJ), through its FS Council - composed by Quality and Operational Managers of the Associated Supermarkets (AS) - and interaction with enforcement agencies, plays active role in reducing FBI cases as well as reducing hunger and the need for balanced diet of the low-income population.
Methodology & Theoretical Orientation: Observations were made through reports of sales, losses, product discards and donations to the Niterói’s, a city from RJ state food bank. Literature about the importance of practical methodologies aimed to help reducing food waste was also considered.
Findings: ASSERJ, through its FS Council, aligns technical understandings of current FS laws and operations between AS and the governmental bodies municipal, state and federal. This led to greater understanding of actual FS risks and its importance to processes’ standardization amongst AS, improved inspections’ assertiveness (less arbitrariness) and bettered products’ quality and processes. There was also reduction of discarded goods by fiscal actions and of the food wasted by each establishment and of operations’ costs; the latter would still be complemented by recent partnerships between many AS and Niterói’s food bank - ensuring Food Security, for the most needy population, through donations of commercially devalued (but sensory and microbiologically fit for consumption) foods.
Conclusion & Significance: The proactivity and representativeness of ASSERJ are responsible for FS and Quality of food supplied daily to more than 10,000,000 people in RJ’s state, besides contributing to food losses’ reduction, at the same time in which acts on Food Security.
- Special Session
Session Introduction
Cristina Lopez
Veterinary College, Uruguay
Title: Microbiological quality of vacuum-packed and refrigerated beef
Biography:
Abstract:
The present study had a main objective to evaluate the bacterial growth of microorganisms indicating hygienic-sanitary quality and spoilage in chilled (0 – 4oC) and vacuum-packed beef. We study the detection and quantitation of total aerobic mesophilic, total coliforms and Brochothrix thermosphacta for a 120 day. Ninety strip loin (Longissimus dorsi) samples from two different slaughter plants authorized to export were used. Those samples were packed and kept under refrigerated conditions. The samples were analyzed in the Laboratorio de Microbiología de los Alimentos de la Facultad de Veterinaria -Universidad de la República on days 0, 15, 30, 45, 60, 75, 90, 105 and 120. Growth of microorganisms previously mentioned was evaluated together with the maintenance or loss of vacuum, temperature and the presence or absence of odor when opening the bag of each sample. The growth medium used for these analyzes were Plate Count Agar (PCA) for the standard plate count of Aerobic mesophilic microorganisms, Violet Red Bile Agar (VRBA) for total Coliforms plate count and Streptomycin Thallium Acetate Actidione Agar (STAA) for plate count of Brochothrix thermosphacta. In conclusion, we can say that all microorganisms studied obtained initial counts (day 0) within the accepted national and international limits. In terms of total aerobic mesophilic, its average exceeded the limit of 7 log CFU/g for both slaughter plants on day 120. By the other side, total Coliforms did not reach the limit of 2 log CFU/g considering the average of both slaughter plants. Brochothrix thermosphacta increased towards the end of the study as it was expected, since it is alternative bacteria. These counts were produced thanks to the good storage conditions, low initial load of microorganisms, proper pH after maturation and proper vacuum packaging.
- Food, Nutrition & Health | Characterization of Food Hazard | Biotechnological Exploitation in Food Safety | Food Safety Regulatory Affairs | Challenges of Food Safety & Hygiene
Chair
Ioannis Karapanos
Agricultural University of Athens, Greece
Co-Chair
Dimitra Gennimata
National School of Public Health, Greece
Session Introduction
Charalampos Proestos
National and Kapodistrian University of Athens, Greece
Title: NMR metabolomics and spectrophotometric studies to infusions and decoctions of plant species to assess and compare the metabolic and antioxidant profiles
Biography:
Charalampos Proestos has completed his BSc in Chemistry at University of Ioannina, Greece and MSc in Food Science at Reading University, UK. He obtained his PhD in Food Chemistry at Agricultural University of Athens (AUA), Greece, where he continued his Postdoc working on natural antioxidants on programs funded by EU and Greece. After further training at Wageningen University, The Netherlands, he worked as a Research Associate at AUA. He worked as a Chemist for the Hellenic Food Authority (EFET), being food industry Auditor and Supervisor of the Chemical Laboratory in Athens accredited with ISO 17025. Currently he is working as an Assistant Professor in Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 40 papers in reputed journals and has been serving as an Editorial Board Member of more than 10 repute journals.
Abstract:
NMR metabolomics and spectrophotometric studies (Folin–Ciocalteu, FRAP, ABTS) are implemented to infusions and decoctions of plant species to assess and compare the metabolic and antioxidant profiles for each botanical family. Multivariate and univariate data analyses highlighted the differences among the samples and pinpointed specific classes of compounds for each plant species as well as infusions and decoctions. The identified phenolic compounds by NMR, as well as the antioxidant profile, framed a trend of increased values in infusions compared to the decoctions. Furthermore, the infusion procedure positively affected the extractability of the phenolic compounds compared to decoctions. The highest total phenolic content (TPC) was found in Mentha spicata, while the lowest in Matricaria chamomilla preparations, irrespective of
the preparation method. The preparation time for the decoctions was examined showing that the 15 min preparations were generally found richer in phenolics and of higher antioxidant activity.
Dimitra Gennimata
National School of Public Health, Greece
Title: Innovation in food hygiene and safety: Could education play a role?
Biography:
Dimitra Gennimata is a Pharmacist, working in a hospital setting since 1996 and offering services as an External Scientific Associate to the National School of Public Health since 2006. She has completed her Postgraduate studies in Public Health (MPH, Health Education and Promotion), Teaching and Counseling Certificates from the School of Pedagogic and Technological Sciences and her PhD thesis is in the field of Microbial Genetics and Clinical Pharmacology (Molecular Mechanisms of Microbial Resistance to antibiotics). She is particularly interested in Public Health and Patient Safety, having actively participated and been involved in relative European projects and fora.
Abstract:
Statement of the Problem: Food safety violations at the consumer stage are common and nearly 40% of food-borne outbreaks occur in the domestic setting. Health-related behavior develops through childhood and adolescence and once settled in adulthood is hardly changed. Practices in safe handling of food usually rely on beliefs, skills and material environment. Education programs have been proved to be an effective, science-based and sustainable strategy to help children mitigate risk, thus reducing the health burden from food-borne illness in Europe (e-Bug project). The development of relevant educational resources for adolescents and young adults is included as a goal in the EU funded SafeConsumE project (2017-2022).
Methodology & Theoretical Orientation: Important food safety educational opportunities and messages are presently being identified by the relevant SafeConsumE work packages. Educational materials and programs for teenagers and young adults will be developed for use in the classroom and at home and will be tested with educators and students throughout development. All educational resources will be available, free of charge, after development, evaluation and endorsement by relative authorities nationally and in Europe.
Findings: Research on what educational resources regarding food hygiene and safety are available in Europe for teenagers and young adults exhibit significant diversity in scope, extent and orientation. Schools, educators and students are being recruited in four European countries to access needs for educational resources and evaluate skills, beliefs and the impact of the material environment on food safety education.
Conclusion & Significance: Educational programs increasing skills and knowledge and aiding teenagers to handle food safely could play a role in the development and implementation of dynamic, sustainable and inclusive policy models that stimulate and support national and EU level initiatives, regarding food hygiene and safety. Overall, the SafeConsumE project aims to support transformation towards a more healthy population and cost-efficacy by reduced foodborne illness, and a more sustainable community by less food-waste and environmentally friendly solutions.
Derek Watson
University of Sunderland, UK
Title: Brexit and the implications of food safety cultural compliance in the food manufacturing sector
Biography:
Derek Watson is a Senior Fellow of the Higher Education Academy. He is the Founder of the Business Clinic within Sunderland Business School and leads the University’s Doctoral Research Fridays’ programme. He has extensive experience in innovation and technology transfer and mapping skills requirements in emerging food sectors. In addition, he has extensive links and networks as a result of sourcing and embedding external engagement opportunities across the curriculum, with an international portfolio of clients and contacts, such as the British Cabinet Office, Indian Government Council of Scientific and Industrial Research, Dubai Police, Canon International. His research focuses on academic-industry collaboration. He has been appointed on the editorial board of several International Journals. He is also a visting Professor at Sias Business School Academy for Open Innovation International University in China and a Senior Research Fellow at Cyprus Centre for Business Research.
Abstract:
Statement of the Problem: In theory, food safety is a critical measurement, not just for an economic and legal reason but also for the moral integrity of the organization. However, in reality, the number of accidents or incidents particularly in the food manufacturing sector is a serious cause for concern. The problem is further compounded with the onset of Brexit. Given the floundering UK Government’s negotiation talks and the pending conservative leadership challenge, it has resulted in a climate of uncertainty, a devaluation of currency and economic instability. Food manufacturers along with other commercial businesses are reluctant to further invest until the economic future is more transparent. In consequence, food manufacturers are seeking efficiency saving, whilst aiming not to compromise food safety compliance. Whilst there are areas of best practice, sadly there is an increasing number of examples in which failure to comply with food safety is resulting in loss of business, severe injury and in certain cases fatalities. This paper addresses Food Safety Cultural Compliance within UK Food Manufactures and identified cores issues that hinder the establishment of a proactive food manufacturing safety culture.
Methodology & Theoretical Orientation: The research study adopts a mixed method approach in which five UK food manufacturers were consulted via a series of consultancy reflections.
Findings:The data collected clearly indicates a commitment to food safety compliance. However, the majority of organizations struggled to maintain consistent levels of food safety compliance despite implementing costly training and development initiatives. Their strategic and operational drive to both enhance and maintain a positive food safety culture was also undermined with the uncertainty of economic pressures and the quagmire of Brexit. The paper concludes with a series of commercially viable recommendations within the context of the Brexit divorce and provides a clear contribution to the community of practice.
Biography:
Yagmur Nil Demirel has completed her PhD at Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology in June 2016. She has worked on microorganisms which are isolated from natural microbiota from fermented sucuk. She has published five research articles, three reviews and is a referee to researchers’ articles about food hygiene and microbiology. She has been carrying out some projects in her field.
Abstract:
In this study, it was aimed that molecular characterization of Lactobacillus plantarum, Lactobacillus sake, Lactobacillus curvatus and Staphylococcus xylosus which were isolated by classical culture methods from produced traditional sucuk dough’s natural microbiota in Afyonkarahisar. A total of 16 different sausage dough samples were collected at different times from different
companies that produce sausage by traditional methods in Afyonkarahisar. L. plantarum, L. curvatus, L. sake and S. xylosus were isolated from the samples by evaluating various biochemical characteristics. Selected isolates were identified as species by PCR. According to the results of the study, 57.1% L. plantarum, 28.6% L. sake, 14.3% L. curvatus and 5% S. xylosus were identified. It was thought that the isolation of L. plantarum more than L. curvatus and L. sake could be related to the better adaptation of the meat environment. S. xylosus was inoculated at the same rate in the experimental sucuk groups due to development of color and aroma. According to the results of the study, the composition of sucuk dough, production process, fermentation condition, maturation parameters are important criteria affecting the adaptation of microorganisms to sucuk doughs.
Suzana C. S. Lannes
University of Sao Paulo, Brazil
Title: Chalenges in food security in Brazil and Latin America
Biography:
Suzana C S Lannes is Associate Professor III at Pharmaceutical Sciences School at University of São Paulo. She is President of Brazilian Society of Food Science and Technology-sbCTA, and Vice President of Brazilian Association of Rheology. She has published papers in reputed journals, book chapters, and has been serving as Editor in Chief of Food Science and Technology-CTA Journal. Develop research works in the Food Science and Technology area, on the following subjects: rheology, physics of foods, development of special and nutritional food formulations and study of fats and some fat foods.
Abstract:
Food security exists when all people at all time have access to sufficient, safe, nutritious food to maintain a healthy and active life. Food and agricultural industries add value to and increase demand for farm outputs, in that way contributing to poverty reduction and food security. Food and nutritional insecurity in Latin America and the Caribbean continue be treated by the challenge for reducing of its population affected by hunger, and its complete eradication by 2025. Over the past 20 years, the Latin America and the Caribbean region has significantly increased its share in global agricultural trade. Forecast models show the region could take an even larger role as a global food and agricultural produce supplier. Infrastructure, trade regulations and institutions are among the most significant constraints for future expansion. Food security is consistently seen as one of the key challenges for the coming decades. By the year 2050, the world will need to produce enough food to feed
more than 2 billion additional people, compared to the current 7.2 billion. Most of the population growth will be concentrated in developing countries, adding pressure to their development needs. To meet future food demand, agricultural production will need to increase by 50-70%, according to different estimates. And this will happen as the impacts of climate change are projected to intensify overall, particularly hitting the poorest and most vulnerable countries. Increasing global food production will be just a part of the story. The other side is trade, or more precisely, ensuring that food exports from countries with a natural comparative advantage can increase and reach those most in need. In this context Latin America and Caribbean can meet this global challenge: Providing knowledge, technologies, materials and technological systems to increase the base structuring knowledge and promote innovation in agribusiness with a focus on food safety and new fronts opened by food technology, food quality, nutraceutical and functional foods.
Esra Kaya
University of Nottingham, UK
Title: Duckweed cultivation under LEDs as a promising food safety application of green leafy vegetable production
Biography:
Esra Kaya presently a PhD student studying at University of Nottingham, Uk.
Abstract:
Recent studies have shown that Light Emitting Diodes (LEDs) improve the postharvest quality and shelf life of the food products by promoting bioactive compounds like Vitamin C, beta-carotene, lutein, alpha-tocopherol, anthocyanin, and total phenolic production while increasing the nutrient quality of plants. Bioactive compounds are the secondary metabolites giving the color, aroma, and the taste of the plants in addition to inducing the pathogen resistance. LEDs emitting specific bandwidths are promising for greenhouse plant cultivation and food preservation due to its minimal thermal effects and high photon flux. In this study, we aim to cultivate three duckweed species (Lemna minor, lemna gibba, and Wolffia arrhiza) to demonstrate the antioxidant compound production in wastewater environment under the red, blue and red/blue LEDs. We focus on the potential use of LEDs in the production of bioactive compounds boosting the quality of plant-sourced foods and microbial safety for the post-harvesting period.