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Food safety
Welcome to the page about Food safety of Engormix; a source of knowledge on Food safety.
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The 64th National Symposium 2023, came to a close on Saturday, August 19, 2023, after two days of insightful discussions on the agriculture, livestock, and fishery industries. The event, held at Le Meridien, New Delhi, brought together industry experts, government officials, and stakeholders to address key...
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I. Introduction Eggs are an affordable raw agricultural commodity with a high nutrient density. Eggs serve a key role in diets around the world. Maintaining the quality of eggs is a worldwide concern. Generally, there are three types of egg quality: 1) physical, 2) functional, and 3) microbial. During this presentation, all three types of egg quality will be discussed and factors which influence egg quality characteristics will be explained. Understanding the types of egg quality, as...
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Recent cases requiring the Government Chemist’s help have ranged from genetically modified rice from China to pesticides and mycotoxins in different foods, according to a referee analyst.
Paul Hancock told attendees at the Government Chemist Conference that a variety of technically complex cases are being received with the workload returning to normal after a decline during the COVID-19 pandemic.
The Government Chemist resolves scientific disputes in the food and feed...
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This award is given to stimulate and reward research in the field of poultry (chicken, turkeys and eggs) pre- and post-harvest food safety. Nominee’s research should exhibit a sustained impact on decreasing pathogenic organisms in pre- and post-harvest situations. It is given every other year.
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Introduction: The cross-contamination of non-medicated feed with residues of antimicrobials causes a public and animal health concern associated with the potential for selection and dissemination of resistance in commensal and potentially zoonotic bacteria. To identify the extent of the situation, we built a model that provides a way to estimate the percentage of cross-contaminated pig feed in total and per different levels at which cross-contamination may occur (i.e....
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By Michele Suman
New Food Magazine
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification
Mycotoxin contamination seriously threatens the safety and stability of global food chains. Produced by fungi, these potentially toxic secondary metabolites affect a broad range of foodstuffs,...
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Wheat—the most widely cultivated crop in the world—is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to these toxins, according to a study led by fungal biologist Dr. Neil Brown from the U.K.'s University of Bath, in collaboration with colleagues at the University of Exeter.
These troublesome "mycotoxins" are produced by the fungus that causes Fusarium Head Blight, a disease that...
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Introduction: Pork head meat, cheek meat, lymph nodes, and other carcass by-products may become contaminated with Salmonella in pork slaughter facilities. In a preliminary survey, a large pork processing plant in the United States was sampled bimonthly from January to July of 2015 to determine the prevalence, seasonality, and serotype diversity of Salmonella enterica (SE) isolated from cheek meat and head trim of swine carcasses. Materials and...
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Introduction Aflatoxins are toxic, secondary metabolites synthesized by some fungi species in the genus Aspergillus, mainly those belonging to the species A. flavus, A. nomius, and A. parasiticus (Ismaiel et al., 2020). Aflatoxins are considered the most important mycotoxins, given their carcinogenic and hepatotoxic effects on animals and humans (Bhat et al., 2010). Among several types of aflatoxins, the most frequent ones found as natural contaminants of foodstuffs are aflatoxins...
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Introduction The “traditional” approach to food quality and safety management is based on end-product testing. However, end-product testing provides only very limited information about the safety status of a food. The food safety crisis of the 1990s (Listeria, Salmonella, Escherichia coli, Campylobacter, dioxins, antibiotics, acrylamide, etc.) highlighted the failure of this traditional approach. If a dangerous organism is found, it means something; but its absence...
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by Sam Shafer
Poultry researchers show there’s no safe amount of moldy corn
Poultry scientists are taking a close look at moldy corn in an effort to better protect animal and human health. In a recent study, published in Poultry Science ® , researchers measured bird performance and examined mycotoxin levels when laying hens were fed different amounts of moldy corn.
Mycotoxin are toxins made by...
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Aflatoxins are fungal metabolites—mainly produced by Aspergillus flavus and Aspergillus parasiticus living in soil—that contaminate crops throughout growth, harvest, storage, transportation, and processing. Aflatoxin B1 is not only the most potent natural carcinogen known, but also the most commonly produced toxic strain. As of 2010, roughly 5 billion people worldwide were estimated to be exposed to high levels of aflatoxins. High consumption levels can result in aflatoxicosis,...
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Introduction On August 28, 2021, the United States Department of Agriculture (USDA) confirmed that African swine fever virus (ASFV) had been diagnosed in the Dominican Republic (https://www.aphis.usda.gov/aphis/newsroom/news/sa_by_date/sa-2021/asf-confirm). This poses a tremendous threat to the swine industry of the United States (U.S.) given the proximity to the mainland. When ASFV emerged in China, the virus was able to move rapidly and easily throughout the country due to movement...
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Introduction The link between diet and disease transmission has raised concerns that U.S. herds could become infected with foreign pathogens through contaminated feed and feed ingredients originating from countries with endemic disease and lax sanitation and quality assurance procedures. Experimental data has already demonstrated that some feed ingredients, particularly soy-based products, can support the viability of at least three significant viral pathogens of swine (i.e.,...
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Salmonella is a leading bacterial cause of foodborne illness, with ~17% of salmonellosis cases attributed to broilers. Conventional Salmonella isolation procedures involve characterizing a single colony per positive sample. As such, these methods favor the most abundant serovar found in a sample, potentially allowing other serovars to remain undetected. CRISPR-SeroSeq is a novel, high-resolution sequencing approach that can detect and quantify the relative frequency of multiple serovars...
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Constance Cullman (AFIA President & CEO) comments on sustainability, as well as supply chain and labor shortage issues, in this interview during IPPE 2023 in Atlanta, USA....
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Diksha Pokhrel (Mississippi State University) comments on biofilm formation and processing interventions, as well as recommended precautions regarding disinfection, in this interview during IPPE 2023 in Atlanta, USA....
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Wheat—the most widely cultivated crop in the world—is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to these toxins, according to a study led by fungal biologist Dr. Neil Brown from the U.K.'s University of Bath,...
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