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The Meat Institute is hosting several special workshops at the International Processing & Production Expo (IPPE) in Atlanta between Jan. 29 – Feb. 1, 2024.
The first featured session, Food Safety Design Principles Workshop, will provide an in-depth overview of the 10 Principles of Food Safety Design and how to apply these principles in processing facilities. This workshop will take place over two days – Jan. 29 from 1 p.m. to 5:30 p.m. ET and Jan. 30 from 7 a.m. to 2...
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1 Introduction Mycotoxins are toxic metabolites produced by fungi. The fungi grow on food commodities such as cereals, coffee, fruits, nuts, oilseeds, and spices when there are favorable conditions (Awuchi et al., 2021). Currently, over 400 mycotoxins have been recorded, and 25% of food has been shown to be contaminated. (Tola and Kebede, 2016; Escrivá et al., 2017); however, only a few are of concern from a food safety perspective: Aflatoxins (AFs), Fumonisins (FBs),...
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INTRODUCTION Mycotoxins are toxic secondary metabolites produced by filamentous fungi on agricultural products, which cause acute or chronic toxic effects in farm animals and humans called mycotoxicosis (Schirone et al., 2016; Du et al., 2017). The contamination of agricultural products with fungi occurs during pre-and post-harvesting stages due to inappropriate and unhygienic practices (Bernhoft et al., 2012). The Food and Agricultural Organization (FAO) of the United Nations...
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INTRODUCTION Mycotoxins are secondary metabolites that are produced by microfungi which are capable of causing disease and death in humans and other animals (Bennett and Klich, 2003). According to a risk assessment overview provided by the European Food Safety Authority (EFSA) (EFSA CONTAM Panel) related to the main contaminants in food and feed, mycotoxins represented 15% of the overall risk for human and animal health, for the period between 2003 and 2012 (EFSA,...
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Utilization of Food Waste Ingredients for Feed
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1. Introduction One of the important tasks facing the Russian agro-industrial complex is to increase the digestibility of grain components of feed, increase the content of nutrients in feed. In addition, feed accounts for the largest share in the structure of costs for the production of livestock products. One of the promising directions for the intensification of technological processes is the change in the physical and chemical properties of feed products when exposed to them...
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Introduction Mycotoxins are secondary metabolites produced by various fungi in a variety of commodities and foods. These compounds are not directly involved in the basic functioning of fungi, but some appear to play a “chemical offense” role and increase the susceptibility of the host organism to further fungal infection 1 . As suggested by their name, mycotoxins can cause toxic effects when consumed. The potential harmful effects of mycotoxins vary and a...
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INTRODUCTION Consumer preferences are leading to changes throughout the poultry industry (Northcutt and Jones, 2004; Fanatico et al., 2005; Meneses et al., 2017). From 2016 to 2017 the amount of organic poultry production has increased by 76%, holding a 2016 market share of $750 million (Philips, 2017). This is compared to an increase of the total organic agricultural farming market share which rose only 23% (Philips, 2017). This is partially influenced by consumers believing the...
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Introduction An estimated 30 to 50% of food commodities are lost during pre-harvest or post-harvest globally, which does not only threaten global food security but wastes 1.47–1.96 Gha of arable land, 0.75–1.25 trillion cubic meters of water and 1 to 1.5% of global energy (Fox and Fimeche, 2013). The pre-harvest and postharvest losses in food commodities may occur due to attack by several biotic and abiotic factors. In storage system, fungal bio-deterioration of stored...
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Utilization of Food Waste Ingredients for Feed
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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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