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.: Food Safety:. |
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Microbial genomics: a new
tool to increase food quality and safety
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There’s a new
discipline in town: genomics, a new field of science that analyzes and
compares the complete genome (genetic material of an organism) of organisms
or a large number of genes in a simultaneous fashion. Microbial Genomics can
help us understand what microorganisms do and how they do it, in ways that
were not previously possible, helping us to better understand how they can
be manipulated for our benefit. Future foods will benefit from more
efficient, less costly processing methods, better quality, enhanced
freshness and longer shelf lives.
Contaminants in fish:
weighing up the risks
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Recently, public
confidence has been dented by a report that highlighted the risks associated
with dietary exposure to environmental contaminants, such as mercury and
dioxins, which are known to accumulate in fish. However, all available data
and the interpretation of the competent authorities indicate that the level
of contaminants in fish is far below the critical danger levels.
Healthy plants equal
healthy food
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Consumers may wonder, as they bite into a
piece of fresh fruit or crunch on a vegetable, what extra “ingredients” they
might be about to swallow….
What is risk analysis?
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Risks are assessed and managed in a framework
called Risk Analysis. This article explains what Risk Analysis is.
Containing
Microbiological Cross-Contamination
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Cross-contamination is the transfer of pathogenic
(disease-causing) microbes from contaminated foods (usually raw) to other
foods, either directly or indirectly. It is a major cause of food poisoning,
but is easy to prevent.
Safe
Foods: Science Comes to the Dinner Table
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In the seventies, food safety and hygiene legislation focused
on the control of the end product to ensure that all the necessary safety
and quality standards were met. However, to guarantee safe products,
inspection only at the end of the production cycle was not good enough. This
is why the current European legislation incorporates an active quality
control system based on prevention throughout the entire food chain.
The Safety
of Fresh Fruits and Vegetables
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A diet rich in fresh fruits and vegetables is important to
maintaining good health. However, fresh produce can sometimes be a source of
foodborne illness. E. coli O157:H7 has been found in unpasteurised juices,
listeria in cabbage. If you respect some basic good hygiene rules, you can
enjoy a wide variety of fresh fruits and vegetables. The World Health Organisation and Food Safety - Food safety is increasingly becoming an international topic. Many countries have made it a national priority by creating special bodies to deal with it, or passing new laws. It is not a North/South problem; it is a global task and recently the World Health Organisation (WHO) has adopted a far-reaching programme strengthening its past activities in this area.
What to do
if the freezer stops
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The freezer plays an important role in household management.
If it stops working, several steps should be taken to prevent food safety
problems and unpleasant odours.
Health
Implications of Acrylamide in Food -
In April
2002 Swedish scientists announced results of analytical research on levels
of acrylamide in some foods. Concerns arose because acrylamide in water and
tobacco smoke, as well as industrial exposures have been found to be
carcinogenic and neurotoxic. In September 2002 results of research on how
acrylamide in food may be formed were announced at an international
scientific meeting.
Frequently
Asked Questions on Acrylamide in Food
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Food safety information provided by WHO.
Health
implications of acrylamide in food
- The FAO/WHO Consultation on Health Implications of Acrylamide in Food has
undertaken a preliminary evaluation of new and existing data and research on
acrylamide.
Poisonous
Pleasures -
Acrylamide, a highly toxic chemical used in the manufacture
of plastics, is known to cause nerve damage. It became the focus of media
attention when a group of scientists at the University of Stockholm released
the results of a study that found foods cooked to temperatures more than
248ºF (120ºC)—such as potato chips, French fries, breads and processed
cereals—all contain elevated levels of acrylamide.
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