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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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1. Introduction Salmonella spp. are major food-borne pathogens around the world. The Salmonella genus is composed by two species, S. bongori and S. enterica. Also, the latter is also composed of six subspecies: S. enterica (I), S. salamae (II), S. arizonae (IIIa), S. diarizonae (IIIb), S. houtenae (IV), and S. indica (VI) [1]. In the year 2015, S. enterica was responsible of 94,625 confirmed cases of salmonellosis and 126 deaths in the European Union (EU). Although in the last...
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Rebuilding & Remanufacturing of used equipment. J. Barbi (E.S.E. & Intec)
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INTRODUCTION: Leptospirosis, a zoonotic disease caused by the spirochetal bacteria Leptospira is a common disease of livestock, pet animals with its prevalence worldwide 1. The geographical distribution of leptospirosis has been overlapping over the decades and produce endemic and epidemic acute febrile diseases 2. Sporadic outbreaks have been reported from the countries like USA, UK, Australia, New Zealand, parts of Europe, and among Asian countries. The recent incidence of...
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1. Introduction
The appearance of new transmittable plant diseases is determined by anthropogenic and conservational change, including changes in trade, land use, and climate [1–4]. The growth of infected plant material through trade in plant products, germplasm, grafts, and live plants has been recognised as the greatest contributing factor to the emergence of new plant diseases [5–7]. A pathogen may be introduced without disease emergence initially...
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Using hypothesis-driven data mining, a UGA research team led by Xiangyu Deng of UGA’s Center for Food Safety analyzed over 30,000 genomes of Salmonella Enteritidis obtained from global sources and the international...
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Optimising pellet processing to boost pellet quality and profitability
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INTRODUCTION Disease control, high production, product quality, and reasonable production costs have been the recent main goals of the poultry industry. Hence, meeting per capita consumption and welfare to humans necessitates continuous efficient and goal-oriented healthcare to control disease spread and decrease the application of antibiotics (1). These endeavors will include the launch of programs to control infectious diseases, face the constant changes in political and...
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Introduction
Toxoplasmosis is an important foodborne disease worldwide. Its public health importance has been largely under-recognized, but recent evidence has shown that Toxoplasma gondii leads to a high burden of disease at global, regional and national level. The World Health Organization ranked toxoplasmosis as number 13th among 31 foodborne diseases globally, also demonstrating regional differences, with for example a relative...
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Rebuilding & Remanufacturing of used equipment. J. Barbi (E.S.E. & Intec)
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Introduction Parasites have long been neglected but nowadays are becoming more recognized as important foodborne pathogens. Various factors contribute to their undervaluation such as complex lifecycles and transmission routes, prolonged incubation period and chronic disease manifestations. In addition, rapid and sensitive diagnostic assays are not always available and therefore parasite occurrences are often underreported, resulting in low disease...
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The World Health Organization (WHO) wants data on certain mycotoxins in different food products.
The first call for information covers aflatoxin in cereals and cereal-based products. This includes maize grain; flour, meal, semolina and flakes derived from maize; husked and polished rice and sorghum grain destined for further processing.
Data is also wanted on total aflatoxins in cereal-based foods for infants and young children.
A session of the Codex Committee on...
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by Sam Shafer
Properly cooking poultry products is key to avoiding bacterial infections such as Campylobacter, so there are concerns that the recent popularity of undercooked chicken livers, often served as a pâté, could lead to foodborne illnesses.
Poultry scientists are curious whether the same concern is relevant for turkey livers—an important question as turkey consumption continues to grow in the United States.
To better...
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The concept of food safety has become increasingly more evident in food production, mainly in relation to the export of products of animal origin, and it is a huge challenge to for the industries to ensure food safety. The demand for healthier and more natural additives in food has increased in Brazil and the world, resulting in investment in technology and industry adhesion. The technology used in the manufacture of the products is fundamental and integrates techniques for the...
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Optimising pellet processing to boost pellet quality and profitability
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1. Introduction Traditional Camellia sinensis (C. sinensis) black and green teas, and teas made from medicinal herbs such as peppermint, chamomile, and dog-rose, are consumed daily as the most favoured beverages in Europe and other countries [1,2]. Caffeine-rich teas are commonly imported from the tea-growing regions in China, Japan, Sri Lanka, India, and Kenya, repacked and blended with natural or artificial flavours, dried fruits, and spices, and sold in supermarkets or...
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1. Introduction Mycotoxins are toxic secondary metabolites of fungi and are frequently found in a variety of agricultural crops such as cereals, fruits, and nuts. Mycotoxin contamination of crops and their carry over into the human food chain are of great concern as they are potent toxins and their toxicities may contribute to adverse health effects in humans [1]. In response to fungal infection and mycotoxin production, several cereal plants have been found to transform...
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Rebuilding & Remanufacturing of used equipment. J. Barbi (E.S.E. & Intec)
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1. Introduction Fungal diseases are one of the main causes of large economic losses and deterioration in the quality and nutrient composition of fruits during the postharvest stage. They contribute significantly to the reduction of the shelf life of products during storage, contaminate fruits with mycotoxins, and reduce their market value. In the fresh production supply chain, such drawbacks have traditionally been overcome through the use of synthetic chemicals. However, due to...
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Date: April 7, 2021.
Organizer: University of Georgia, Department of Poultry Science.
Purpose: The HACCP Roundtable Discussion is designed to discuss food safety and operational opportunities in poultry and meat processing.
Intended Audience: Food Safety Professionals, Meat and Poultry processors and allied industry.
Summary: This roundtable will be conducted as...
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The keys to basic food safety are cooking it to the right temperature and storing it properly.
Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. Properly storing foods preserves food quality and prevents both spoilage and food poisoning. Consult the easy-to-read charts below to learn how to cook and store your food the right way.
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By: Centers for Disease Control and Prevention (CDC)
Eggs are one of nature’s most nutritious and economical foods. But it’s important that you take care when handling and preparing fresh eggs and egg products.
The inside of eggs that appear...
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Optimising pellet processing to boost pellet quality and profitability
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1. Introduction The process of industrialization of the poultry sector has achieved a high degree of automation, however, such progress does not translate into an improvement in the quality of the meat, rather, they contribute to increase the microbial load of the poultry carcasses gaining importance today Campylobacter spp, among other microorganisms involved in food-(ETAs) transmitted diseases [1]. Infections among species of the family or Campylobacteraceae ...
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Introduction The scientific conference entitled "Frontiers in Agricultural Sustainability: Studying the Protein Supply Chain to Improve Dietary Quality" hosted by New York Academy of Sciences highlighted growing controversies on meat consumption by humans in the U.S. (Wu et al. 2014). Over the past decades, there have been growing concerns that consumption of red meat (e.g., beef) increases risks for obesity, type II diabetes mellitus, cardiovascular disease, colon cancer...
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