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Food safety

Welcome to the page about Food safety of Engormix; a source of knowledge on Food safety.
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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Melina Bonato
Melina Bonato and 1 more
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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Ingars_Reinholds
Institute of Food safety, Animal Health and Environment - BIOR
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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Petra Louis
Petra Louis and 1 more
University of Aberdeen, UK
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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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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Irisjustacara
Irisjustacara and 1 more
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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Guoyao Wu
Texas A&M University
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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Shawna Weimer
Shawna Weimer and 1 more
University of Arkansas (USA)
Shawna Weimer talks about food supply and shipping chicks with PSA
Shawna Weimer (University of Maryland) discusses one of the latest impacts COVID-19 has had on the poultry industry: Mail Order Chicks. Let's Squawk About It is a monthly interview segment by the Poultry Science Association....
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On-Farm Innovation, Transformation and ROI
Henry Berger (Global Head of Strategic Partnerships & Pipeline Innovation Integrated Health Management, Boehringer Ingelheim) speaks about his upcoming presentation at the Animal AgTech Innovation Summit 2021 on March 8, and also discusses the changes in the industry during the pandemic....
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First Webinar to Feature Former Under Secretary of Agriculture for Food Safety CHAMPAIGN, IL Feb. 9, 2021 - The Poultry Science Association (PSA) is pleased to announce the first new initiative of 2021, webinars! To kick off this event, PSA has prepared the first webinar to focus on the topic of Government, Industry, and Academia: Three Pieces Working Together to Achieve the Whole Food Safety Picture in Poultry Science with Former Under Secretary of...
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The Challenge Opportunities of Antibiotic Use Data in Animals
Dr. Rick Sibbel, Executive Veterinary and Health Solutions LLC, gave this presentation during the 2018 NIAA Antibiotic Symposium: New Science & Technology Tools for Antibiotic Stewardship....
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Hector Cervantes
University of Georgia
Poultry Producer: The Use of Antimicrobials in the Poultry Industry
Dr. Hector M. Cervantes, Senior Manager, Poultry Veterinary Services, Phibro Animal Health Corporation, gave this presentation during the 2018 NIAA Antibiotic Symposium: New Science & Technology Tools for Antibiotic Stewardship....
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The Food and Agriculture Organization of the United Nations (FAO) is increasing efforts aimed at bolstering the global response to Fall Armyworm (FAW), considered one of the top 10 devastating plant pests affecting food and agriculture. FAO Director-General, QU Dongyu, noted today that great strides had been made by the Global Action for Fall Armyworm Control (GA), a coordination mechanism established by him a year ago, but emphasized that many challenges remain to be tackled in...
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Introduction Salmonellosis is a significant global public health issue and causes high morbidity rate and has a significant economic impact. Foodborne diseases persist in many countries and consider the most important public health problem. There is global improvement in food processing practices, hygiene measures, education of food handlers on the potential risks and information to consumers for proper utilization, but still so far to eliminate the foodborne pathogen problem...
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1. Introduction Many species of filamentous fungi have the ability to produce toxic secondary metabolites known as mycotoxins. The term mycotoxin is used only for toxic substances produced by fungi related to food products and animal feed; it does not include toxins produced by mushrooms [1]. Today, about 400 structurally different mycotoxins have been discovered and divided into the following main groups: (i) aflatoxins produced by Aspergillus species and ochratoxins produced...
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Peetambar Dahal
UC Davis - University of California
Preventive public health measures to cope with non-communicable and infectious diseases include improving immunity through better nutrition. Immune dysfunction is regarded as both a cause and a consequence of malnutrition. Malnutrition is a daily killer in low-income and middle-income countries (LMICs), and evidence suggests that susceptibility to and severity of infections increases with malnutrition, leading to illness and death. Undernutrition interacts with repeated bouts of infectious...
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