SwePub
Sök i SwePub databas

  Utökad sökning

Träfflista för sökning "L773:0956 7135 OR L773:1873 7129 "

Sökning: L773:0956 7135 OR L773:1873 7129

  • Resultat 1-50 av 63
Sortera/gruppera träfflistan
   
NumreringReferensOmslagsbildHitta
1.
  • Kent, M., et al. (författare)
  • Composition of foods including added water using microwave dielectric spectra
  • 2001
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 12:7, s. 467-482
  • Tidskriftsartikel (refereegranskat)abstract
    • The added water content of fresh and untreated pork, poultry, fish and prawns was adjusted either by dipping in polyphosphate and salt solutions of known concentrations for controlled periods, or by injection (pork) with polyphosphate and salt solutions. Mixtures were prepared from treated and untreated fish and other foods (milk and flour). Liquid uptake was determined by the weight gain of samples. The proximate composition of the samples was determined: water, fat, protein, NaCl and phosphorus (for polyphosphate content). Complex dielectric spectra of each product were measured at known temperatures and at 31 frequencies in the range 0.2-12 GHz using an automatic network analyser (ANA) and a 3.0 mm open-ended coaxial sensor. The spectra were subjected to various procedures. Principal component analysis (PCA) using the individual complex components. Regression of the composition data against the principal components to obtain prediction formulae for composition including liquid uptake (internal cross-validation). Regression of the composition data against raw spectral data and against other composition variables to obtain similar formulae. In order to design a simpler instrument, the effect on accuracy was studied of reducing the number of frequencies in the spectrum and its range. The slight loss of accuracy engendered by using only five or six frequencies was acceptable. The accuracy of the method in predicting liquid uptake and composition was good. Using one of the compositional variables in the calibration made it equivalent to accuracy obtained by proximate analysis, which was the limiting factor. Measurements on solutions of glycerol, NaCl and water with precisely known composition demonstrated that the intrinsic accuracy of the instrument was far better. A prototype instrument was built and validated using samples of prawns and herring. © 2001 Elsevier Science Ltd.
  •  
2.
  • Almqvist, Viktor, et al. (författare)
  • Reliability of remote post-mortem veterinary meat inspections in pigs using augmented-reality live-stream video software
  • 2021
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 125
  • Tidskriftsartikel (refereegranskat)abstract
    • Official meat inspections at remotely situated, small-scale slaughter houses and game handlings establishments fare associated with a relatively high cost of official control per inspected animal. By performing veterinary meat inspections via live-streamed video, this cost could be lowered. We aimed to evaluate how veterinary meat inspections at slaughter can be conducted remotely with the help of a camera-equipped non-veterinary technician on site. Specialized software and augmented reality technology were used. The remote inspection was compared to standard on-site veterinary meat inspection at a large-scale slaughter plant for pigs in Sweden during 2019. The remote and on-site inspectors recorded findings in 400 carcasses and organs arrested for further inspection. The comparison was based primarily on percentage agreement, Cohen?s kappa and prevalence- and bias-adjusted kappa (PABAK) as measures of agreement and reliability. The remote method was shown to display a high level of agreement for clear, easily distinguished findings (e.g. tail lesions, with an agreement of 92.3%, Cohen?s kappa of 0.77 and PABAK of 0.85). For more vague findings and subjective decisions, the performance was slightly lower (e.g. whether or not to condemn a carcass completely, with agreement 75.2%, Cohen?s kappa 0.32 and PABAK 0.50). Remote inspection appears to constitute a viable alternative for post-mortem meat inspection in pigs, given a sufficiently standardized method of inspection and sufficient inspection times. The performance of remote inspection probably depends on which persons use the method.
  •  
3.
  • Alsanius, Beatrix (författare)
  • Cassia oil for controlling plant and human pathogens on fresh strawberries
  • 2012
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 28, s. 157–162-
  • Tidskriftsartikel (refereegranskat)abstract
    • The inhibitory effects of cassia oil on the human pathogen Escherichia coli serotype O157:H7 and the plant pathogen Botrytis cinerea were tested in vitro at different concentrations (200-800 ppm). Cassia oil exhibited antibacterial and antifungal activity against both pathogens. Cassia oil at 400-800 ppm inhibited the growth of E. coli O157:H7 in vitro and on the surface of treated strawberries. Cassia oil also completely inhibited the growth of B. cinerea at 400-800 ppm. Spore germination and germ tube elongation of the pathogens in potato dextrose broth were strongly inhibited in the presence of 100 ppm cassia oil. Cassia oil at all concentrations reduced the percentage of decayed strawberries. Experiments on reducing the development of natural decay in strawberries gave similar results. None of the quality parameters tested (colour, total soluble solids, pH, total acidity and ascorbic acid) was affected by cassia oil treatment. Storage experiments on strawberry showed that the percentage weight loss was reduced by cassia oil treatment. Hence, cassia oil could be an alternative to synthetic chemicals for controlling human and plant pathogens on fruits such as strawberries during postharvest and storage.
  •  
4.
  • Atapour, Masoud, et al. (författare)
  • Metal release from stainless steel 316L in whey protein - And simulated milk solutions under static and stirring conditions
  • 2019
  • Ingår i: Food Control. - : ELSEVIER SCI LTD. - 0956-7135 .- 1873-7129. ; 101, s. 163-172
  • Tidskriftsartikel (refereegranskat)abstract
    • Stainless steel is an important transport and processing contact material for bovine milk and dairy products. Release (migration) of metals, ions, complexes or wear debris/particles, and metal-induced protein aggregation in such environments are hence important to consider both from a corrosion and food safety perspective. This study aims on investigating the release of iron (Fe), chromium (Cr), and nickel (Ni) from AISI 316L stainless steel in contact with whey protein solutions relevant for protein drinks, and on how the whey proteins are influenced by stirring with a magnetic stir bar and metal release. Mechanistic insight is gained by parallel investigations of metal release from two reference non-protein containing solutions, a metal-complexing (citrate-containing) simulated milk solution (SMS) and a low complexing phosphate buffered saline solution (PBS). All immersion exposures were conducted at pH 6.8 for 0.5, 4, 24 and 48 hat room temperature at static and stirring conditions. All solutions and samples were investigated using different chemical, spectroscopic, microscopic, and electrochemical methods. Significantly higher amounts of Fe, Cr, and Ni were released into the whey protein solution (80 g/L) as compared to SMS and PBS. Strong enrichment of Cr in the surface oxide and reduction of the surface oxide thickness were associated with a higher amount of Ni release in the metal-complexing solutions (SMS and whey protein) compared with PBS. Stirring conditions resulted in higher amounts of metal release, enrichment of Cr in the surface oxide, and clear signs of wear of the 316L surface in all solutions compared to static conditions. The wear mechanism in the whey protein solution was different as compared to corresponding processes in SMS and PBS, involving an etching-like process and larger-sized wear debris. Electrochemical measurements at static conditions confirmed observed differences between the solutions, with the lowest corrosion resistance observed for coupons exposed in the whey protein solution, followed by SMS and PBS. Released metals in solution from the 316L coupons in contact with the whey protein solution resulted in enhanced rates of protein aggregation and precipitation of protein aggregates from solution. Further studies should be made to investigate other relevant test conditions and assess toxicological risks.
  •  
5.
  • Barimah, Alberta Osei, et al. (författare)
  • Sensitive label-free Cu2O/Ag fused chemometrics SERS sensor for rapid detection of total arsenic in tea
  • 2021
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 130
  • Tidskriftsartikel (refereegranskat)abstract
    • Arsenic (As) is one of the toxic, persistent, and lethal heavy metalloids and requires rapid, less costly, and sensitive detection methods. This study proposed a label-free cuprous oxide/silver (Cu2O/Ag) surface-enhanced Raman scattering (SERS) nanoprobe to detect total As in tea. Different total As spiked tea concentrations were mixed with the Cu2O/Ag SERS nanoprobe for the SERS detection. Quantitative models were established for predicting the total As in tea by comparatively applying chemometric algorithms. Amongst the algorithms, competitive adaptive reweighted sampling partial least squares (CARS-PLS) optimized the most effective spectral variables to predict the total As in tea efficiently. The CARS-PLS gave the highest correlation coefficient value (R-p = 0.9935), very low root means square error (RMSEP = 0.0496 mu g g(-1)) in the prediction set and recorded the highest RPD value of 8.819. The proposed nanoprobe achieved a lower detection limit (0.00561 mu g g(-1)), excellent selectivity, satisfactory reproducibility, and stability. No significant difference was recorded when the performance of the Cu2O/Ag total As SERS sensor was compared with the inductively coupled plasma mass spectrometry (ICP-MS) method. Therefore, this developed Cu2O/Ag coupled chemometrics SERS sensing method could be used to efficiently determine, quantify, and predict total As in tea to promote monitoring of heavy metal contaminants.
  •  
6.
  • Basu, Santanu (författare)
  • Predictive microbial growth modelling for an effective shelf-life extension strategy of Chhana (Indian cottage cheese)
  • 2023
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 149
  • Tidskriftsartikel (refereegranskat)abstract
    • This study aims towards understanding microbial growth dynamics in Chhana (Indian cottage cheese) using three different primary models (viz., Logistic, Gompertz, and Barayni) for development of secondary models and relating it with the intrinsic chemical compositional properties of the samples under different storage conditions. For this purpose, Chhana was prepared in a commercial setup and shelf-life studies were performed in isothermal conditions 8 degrees C (with/without im-mersion in whey), 20 degrees C, 37 degrees C and dynamic refrigerated (8 degrees C) condition with immersion in whey. Immersion in whey was effective for extending the shelf life of Chhana. Barayni model was found better than the other models (0.94 0.99). Despite high correlation values all three models presented their own limitations which was then successfully overcome by novel application of three phased linearized growth model. Differential secondary models were successfully developed, and goodness of fit was evaluated with RMSE (0.032-0.084), and prediction rates achieved as high as 96.2%. The developed methods of data analysis and methods of modelling wild microbial population presented in this research would be beneficial in developing valuable insights for estimation/prediction of product shelf-life in a real-life industrial situation.
  •  
7.
  •  
8.
  • Bosona, Techane, et al. (författare)
  • Food traceability as an integral part of logistics management in food and agricultural supply chain
  • 2013
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 33, s. 32-48
  • Tidskriftsartikel (refereegranskat)abstract
    • The contemporary food supply chain (FSC) should adequately provide information that consumers and other concerned bodies need to know such as variety of the food attributes, country of origin, animal welfare, and genetic engineering related issues. For this, effective food traceability system (FTS) is important. The objective of this study was to conduct a comprehensive literature review on food traceability issues. About 74 studies, mainly focusing on food traceability issues and published during 2000–2013, were reviewed. Based on the review results, the definition, driving forces, barriers in developing and implementing FTSs, benefits, traceability technologies, improvements, and performances of FTSs have been identified and discussed. Considering FTS as an integral part of logistics management, new conceptual definition of FTS has been provided. This review has pointed out that the issue of developing effective and full chain FTS is quite complex in nature as it requires a deeper understanding of real processes from different perspectives such as economic, legal, technological, and social issues. Therefore, future researches (recommended here) on traceability should focus on: integration of traceability activities with food logistics activities; technological aspects of FTSs; the linkage between traceability system and food production units; standardization of data capturing and information exchange; awareness creation strategies; continuity of information flow and effective communication of traceability information to consumers and other stakeholders; the linkage between different drivers of FTS; improvement strategies of FTS; and development of performance evaluation frameworks for FTSs.
  •  
9.
  • Concina, Isabella, et al. (författare)
  • Early detection of microbial contamination in processed tomatoes by electronic nose
  • 2009
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 20:10, s. 873-880
  • Tidskriftsartikel (refereegranskat)abstract
    • Microbial contamination can easily affect processed tomato, thus determining both organoleptic adulterations and potential health risks for customers. Innovative techniques for a rapid and reliable diagnose of spoilage, such as electronic nose technology, are highly requested in order to guarantee food safety and to improve production. In this work canned peeled tomatoes were artificially spoiled with different kinds of microbial flora and then were analyzed by means of an electronic nose based on thin film metal oxide gas sensors. Preliminary analyses by dynamic-headspace gas chromatographic-mass spectrometry showed significant differences in the semi-quantitative volatile compounds profile of spoiled tomato samples just after few hours from contamination, thus suggesting to employ the electronic nose for an early diagnose of microbial presence. The electronic nose was indeed able to reveal contamination, even at early stages depending on the type of contaminant (e.g. for Saccharomyces cerevisiae and Escherichia coli), and to recognize spoiled tomato samples with good classification performances.
  •  
10.
  • Ekner, Holly, et al. (författare)
  • Determination of polycyclic aromatic hydrocarbons in commercial olive oils by HPLC/GC/MS – Occurrence, composition and sources
  • 2022
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 132
  • Tidskriftsartikel (refereegranskat)abstract
    • Polycyclic aromatic hydrocarbons (PAHs) are a large class of organic compounds produced from incomplete combustion. Many PAHs are mutagenic and some are carcinogenic and pose a health risk to humans. Dietary intake of PAHs is a major route of exposure, where fats and edible oils are important contributors to overall dietary PAH exposure. Composed of hundreds of individual compounds as a complex mixture, only 16 PAHs are typically monitored in food and the environment.In this present study we analyzed 16 commercial olive oil samples from different countries of origin and type (virgin or refined oil) for their content of 45 PAHs using a high-performance liquid chromatograph coupled to a gas chromatograph with a mass spectrometric detector. The content of the 45 PAHs varied between 9.17–94.7 μg/kg (median: 30.1 μg/kg) in the different olive oil samples. Only one sample didn't meet the regulatory threshold levels for PAHs.The compositional profile of PAHs across the olive oil samples showed a high abundance of PAHs of lower molecular weights, and a large contribution of alkylated PAHs regardless of olive oil type. Direct contact with diesel exhaust emissions from mechanical harvesters has previously shown to affect PAH levels in olive oils. Using diagnostic PAH ratios, biomass/coal combustion and/or petroleum/fossil fuel combustion were indicated as important sources. Source apportionment by positive matrix factorization revealed diesel exhaust emission and biomass combustion as the two major sources of PAHs followed by traffic emissions. This suggests that air quality may have a considerable impact on pollution levels in olive oils and thus indirectly affect dietary exposure.
  •  
11.
  • Eriksson, Daniel, et al. (författare)
  • Survival of Campylobacter jejuni in frozen chicken meat and risks associated with handling contaminated chicken in the kitchen
  • 2023
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 145
  • Tidskriftsartikel (refereegranskat)abstract
    • Most Campylobacter infections in humans are sporadic cases, often connected to private households. Chicken meat is believed to be the main source of human exposure to Campylobacter and there are significant risks of cross-contamination when handling Campylobacter-contaminated chicken in the kitchen. One post-harvest pre-ventive measure to reduce Campylobacter concentrations on chicken meat is freezing. This study examined survival of different sequence types of C. jejuni during freezing and risk factors during handling of C. jejuni-contaminated chicken meat in the kitchen. Chicken fillets were artificially contaminated before freezing with two different sequence types of C. jejuni (ST-257 and ST-918), at concentrations in the meat of 4.1 log10 CFU/g (low) and 5.3 log10 CFU/g (high). Risk factors in the kitchen were assessed by swabbing gloves before and after washing, to simulate hands before and after washing. Utensils such as scissors and forceps used for cutting were also sampled, while a cutting board was sampled twice to simulate before and after wiping.The greatest decrease in Campylobacter concentrations in the freezer occurred in the first four days and the decrease then flattened off. After 49 days in the freezer, concentrations on meat contaminated with high and low levels of ST-257 decreased by 2.0 log10 CFU/g and 1.5 log10 CFU/g, respectively, while concentrations on chicken meat contaminated with a high and low level of ST-918 decreased by 1.0 log10 CFU/g and 0.7 log10 CFU/ g, respectively. Campylobacter was isolated from all simulated environmental samples. The highest load in the environment of both sequence types was unwashed gloves and the first sampling of the unwiped cutting board. Transfer from gloves and the cutting board was lower after washing/wiping, but high concentrations (>= 2 log10 CFU/mL rinse fluid) of Campylobacter persisted for all samples contaminated with ST-918 and for 18 of 20 samples contaminated with ST-257.In conclusion, there are differences between Campylobacter sequence types in their ability to withstand freezing stress and Campylobacter remaining on hands after washing and on cutting boards after wiping is a likely source of cross-contamination in the kitchen.
  •  
12.
  • Fourie, Elzanne, et al. (författare)
  • Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions
  • 2020
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 115
  • Tidskriftsartikel (refereegranskat)abstract
    • The extraction of phenolic compounds during maceration is of utmost importance in red winemaking. However, the monitoring of phenolic extraction is often hampered by analytical and statistical constraints. The aim of this study was to monitor phenolic extraction kinetics with the use of PLS phenolic calibrations and batch statistical process control. Eight batches of Cabernet Sauvignon and Shiraz grapes during alcoholic fermentation under different maceration conditions (pressing at 1/3rd, 2/3rd and end of fermentation) and punch down regimes (low vs. high frequency) were evaluated in the study. Cabernet Sauvignon appeared to be a more suitable cultivar for longer maceration conditions with increased tannin extraction observed. Similar trends were observed for punch down for both cultivars. The use of PLS calibrations and batch level modelling provided an enhanced interpretation and understanding of phenolic extraction during red wine fermentations.
  •  
13.
  • Gobbi, Emanuela, et al. (författare)
  • Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool
  • 2010
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 21:10, s. 1374-1382
  • Tidskriftsartikel (refereegranskat)abstract
    • The application of an electronic nose equipped with a Metal Oxide Semiconductor sensor array for the detection of Alicyclobacillus acidoterrestris and A. acidocaldarius artificially inoculated in peach, orange and apple fruit juices is described in this study. Overall the system was able to detect the presence of Alicyclobacillus spp. in all the tested fruit juices at 24 h from inoculation. The electronic nose could detect bacterial concentration as low as <10(2) colony forming unit/ml and it was also able to classify bacterial contamination independently of the Alicyclobacillus species. The gas chromatography-mass spectrometry characterization of the volatile profile of orange juices confirmed the existence of quantitatively different patterns between contaminated and uncontaminated samples.
  •  
14.
  • Guo, Zhiming, et al. (författare)
  • Determination of lead in food by surface-enhanced Raman spectroscopy with aptamer regulating gold nanoparticles reduction
  • 2022
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 132
  • Tidskriftsartikel (refereegranskat)abstract
    • Lead ion (Pb2+) is a main heavy metal in food that causes heavy teratogenicity and carcinogenicity. In this study, a rapid and sensitive SERS method for detecting Pb2+ in food was established by aptamer regulating gold nanoparticles reduction. The reduction of HAuCl4 catalyzed by H2O2 is a slow process, and graphene oxide (GO) has excellent catalytic performance for the reaction, which enabled the system to generate gold nanoparticles (AuNPs) with high Raman activity. When the aptamer was introduced into the system, its binding with GO reduced the reaction speed. Upon adding Pb2+ to the system, the aptamer preferentially combined with Pb2+ and GO was released to accelerate the AuNPs production. The concentration of the AuNPs was proportional to the intensity of the added Raman signal molecule 4-MBA and the main Raman peak of Pb2+ appeared at 1595.80 cm(-1). The ability of a novel aptamer (M4-16) and traditional aptamers (T30695, TBA) for Pb2+ determination was compared, and the concentration of the aptamer, HAuCl4 and heating time were optimized to build optimal detection system. After several pretreatment of the original SERS spectroscopy, combined with the comparison of various models, the first-order derivative preprocessing combined with competitive adaptive reweighted sampling model achieved the best performance (R-c = 0.9966, R-p = 0.9972), the detection limit for Pb2+ was 0.1 mu g L-1. The combination of SERS technology and chemometrics is a promising method that could be used to achieve rapid and highly sensitive detection of Pb2+ in food.
  •  
15.
  • Göransson, M., et al. (författare)
  • Shelf-life variations in pallet unit loads during perishable food supply chain distribution
  • 2018
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 84, s. 552-560
  • Tidskriftsartikel (refereegranskat)abstract
    • This paper presents an experimental study of the thermal inertia of a pallet loaded with returnable plastic crates containing primary packages of smoked ham. Based on this, food quality variations within the pallet were also investigated. Thermal time constants from 83 sensor locations were identified by studying the temperature changes when the pallet was exposed to instant temperature drops (16 °C–2 °C) and temperature elevations (2 °C–16 °C). The thermal time constants were used in microbiological prediction models to calculate the maximum difference in shelf life between packages at the two most extreme spots in the pallet unit load, when temperature elevated from 4 °C to a higher temperature (ranging from 4.5 °C to 12 °C), during different periods of time (ranging from 0.5 h to 200 h). The results showed a maximum difference in shelf life of approximately 1.8 days. The identified thermal time constants were also used to calculate the maximum difference in shelf life between packages at the two most extreme spots of a pallet unit load, in a real chilled food supply chain lasting for about 2.5 days. This resulted in a maximum difference of 0.1 days. The results imply that the location of a product in a pallet has a relatively low influence on the product shelf life. This means that a temperature sensor used for calculating the predicted shelf life of a product, can be placed relatively far from the product itself (e.g. on the secondary package or even on the pallet) without jeopardizing the reliability of the resulting shelf-life prediction. However, the results also emphasize the importance of continuous temperature monitoring along the entire chilled food supply chains.
  •  
16.
  • Göransson, M., et al. (författare)
  • Temperature performance and food shelf-life accuracy in cold food supply chains – Insights from multiple field studies
  • 2018
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 86, s. 332-341
  • Tidskriftsartikel (refereegranskat)abstract
    • A challenge in perishable food industry today is variable and unknown food quality caused by different temperature conditions. This sometimes leads to unreliable printed shelf lives (best before dates) and food waste. Hence, temperature monitoring and control along cold food supply chains (FSCs) are essential for maintaining food quality and safety of perishable food products. This paper evaluates the temperature performance of cold food supply chains in relation to dynamically predicted shelf life and printed shelf life. Based on an in-depth study of actual temperature conditions of food products collected from field tests made in Swedish FSCs (from production to retail cold storage and retail displays), complete FSC scenarios were created. The results showed a significant difference in product shelf life between the most and least efficient FSCs, and between dynamically predicted and printed shelf life. Overall, the distribution from production to retail represents an efficient part of the FSC, in contrast to retail display storage. This study emphasizes the importance of a full-time temperature monitoring system to confirm food quality. A temperature monitoring system can be used to enable dynamic shelf life prediction, increase FSC transparency, and support food producers to proactively improve printed shelf lives.
  •  
17.
  • Ha, Thi Thanh Mai (författare)
  • Consumers' raw poultry washing practices: A cross-sectional and observational study in eight Southeast Asian countries
  • 2024
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 158
  • Tidskriftsartikel (refereegranskat)abstract
    • Consumers are recommended not to wash raw poultry before cooking since this practice increases risks of cross contamination with foodborne pathogens. However previous studies had identified that consumers were unaware of this incorrect behaviour. This study aims to assess consumers' self-reported and observed raw poultry washing practices in Southeast Asian (SEA) countries. A mixed method design was employed, with data collected via a cross-sectional survey across eight SEA countries, observational studies and semi-structured interviews conducted in Indonesia and Malaysia. Ninety-six percent (n = 2009) of surveyed participants reported that they washed raw poultry at home. Participants from Laos and Philippines, older, married and low-income participants reported washing raw poultry more frequently. The main reasons for washing raw poultry were to remove dirt, slime, blood or feathers and the act of washing makes them feel safer. Participants from Cambodia (OR = 2.855, p < 0.001), Indonesia (OR = 3.208, p < 0.001), Laos (OR = 3.012, p < 0.05), Malaysia (OR = 2.003, p < 0.05) and Thailand (OR = 2.148, p < 0.001) were 2.00-3.21 times more confident about not washing raw poultry upon understanding the rationale that washing does not reduce microbial load. Participants who purchased from supermarkets (OR = 1.785, p < 0.05) were significantly more confident about not washing raw poultry compared to other sources of raw poultry. Our observation study identified various cross contamination pathways including lack of hand hygiene practices, inadequate cleaning and sanitation procedures, and cross contamination of raw poultry and washed water to surrounding areas. Semi-structured interviews revealed that participants preferred to wash raw poultry due to the lack of cleanliness of raw poultry purchased from traditional markets and the act is ingrained in their cultural practice. Due to consumers' preference for freshly slaughtered poultry and perceived cleanliness of raw poultry purchased from traditional markets, hand hygiene practices during and after handling raw poultry and cleaning of kitchen sinks and surrounding areas with soap should be emphasised. Targeted food safety messages and educational campaigns suited to local cultural differences should be conducted. This study presents the first empirical findings on consumers' raw poultry washing practices in eight SEA countries. Practical implications and further recommendations are provided.
  •  
18.
  • Hadjigeorgiou, E., et al. (författare)
  • A systematic review into expert knowledge elicitation methods for emerging food and feed risk identification
  • 2022
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 136, s. 108848-
  • Forskningsöversikt (refereegranskat)abstract
    • An emerging risk results "... from a newly identified hazard to which a significant exposure may occur, or from an unexpected new or increased significant exposure and/or susceptibility to a known hazard". In the field of emerging food and feed risks, expert knowledge elicitation methodologies represent important tools for identifying and addressing data gaps associated with emerging risk identification, particularly under conditions of risk uncertainty and/or ambiguity. A systematic review was conducted to identify expert knowledge elicitation methods which have been used in the context of emerging food and feed risks. The primary research questions were which existing expert knowledge elicitation methodologies have been used to study emerging food and feed risks? and what contexts or situations have been studied using expert knowledge elicitation methodologies in relation to emerging food and feed-related risks? Three databases were searched: Web of Science Core Collection, Scopus, and Google Scholar. Searches covered all studies published from 1998 onwards. A total of 59 studies were included in the review following the application of the inclusion and exclusion criteria. Given the heterogeneity of the included studies, a thematic analysis was applied to assess these papers in relation to the research questions. There was no one expert knowledge elicitation method consistently adopted for the identification of a specific type of emerging food and feed risk. Method triangulation was observed in 23 studies and was reported to improve the validity of results in 15 of these. Most published research considered emerging risks associated with societal controversy ("ambiguous risks"). Although the use of methodological triangulation appears to be helpful in relation to understanding emerging food and feed risks, future research into the development of a harmonised framework will enable the identification, processing, and evaluation of emerging food risks in a systemic way which can facilitate comparative analysis and harmonise mitigation strategies to address emerging risks and their drivers.
  •  
19.
  • Hakelius, Karin (författare)
  • Blockchain technology characteristics essential for the agri-food sector: A systematic review
  • 2024
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 165
  • Forskningsöversikt (refereegranskat)abstract
    • Blockchain is seen as a disruptive fundamental technology that will transform agri-food sectors in the near future. Blockchain is a digital, immutable, decentralized ledger of transactions that is replicated and distributed throughout the chain of computer systems on the blockchain's network. This systematic review examines the literature to identify the enabling characteristics of blockchain technology that support its application in the agrifood sectors. The literature reviewed indicated essential characteristics such as transparency, immutability, redundancy, versatility, automation, and remittance. Among these features, immutability and automation have a salient role in the current implementation, particularly in food traceability. However, the application of blockchain in the agri-food sector is not without controversies. More research is needed regarding technical improvement and its environmental impact.
  •  
20.
  • Hartmann, Rahel, et al. (författare)
  • Impact of the source of organic manure on persistence of E. coli O157:H7 gfp+ in rocket (Diplotaxis tenuifolia) and Swiss chard (Beta vulgaris cicla)
  • 2017
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 81, s. 200-210
  • Tidskriftsartikel (refereegranskat)abstract
    • The influence of organic nitrogen sources on the establishment of E. coil 0157:H7 and the occurrence of other potentially human pathogenic bacteria on baby leaf salads was evaluated. Greenhouse-grown rocket and Swiss chard were spray-inoculated with gfp-tagged E. coil 0157:H7 twice a week from when their first true leaves reached a length of 2 cm until three days before harvest. Analysis of nitrogen content in leaves revealed differences between treatments. Untreated plants had the lowest values, followed by plants fertilized with pig hair pellets and chicken manure. The same pattern was seen for the growth medium at the day of harvest. The applied strain showed similar establishment (measured using culture-dependent methods) irrespective of treatment, but Swiss chard hosted significantly more E. coli 0157:H7 than rocket. Differences in the risk of infection were found for the crops, with plants fertilized with pig hair pellets showing a slightly higher risk. No relationship was found for total nitrogen content in leaves and colonization with E. coli 0157:H7 gfp+. Isolating dominant Enterobacteriaceae from leaves, some strains showed conformity to bacterial species that have previously been identified to influence the establishment of E. coli 0157:H7 in the phyllosphere. In this study, no inhibitory effects were observed in vitro.Colonies showing matching characteristics for Listeria spp. and Salmonella spp. were detected up to 5.5 and 5 log CFU g(-1) fresh weight, respectively. However, presumptive Listeria spp. and Salmonella spp. could not be confirmed by sequencing of the 16S rRNA gene. (C) 2017 Elsevier Ltd. All rights reserved.
  •  
21.
  • Hong, Jun, et al. (författare)
  • Moving genome edited crops forward from the laboratory bench to the kitchen table
  • 2021
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 122
  • Forskningsöversikt (refereegranskat)abstract
    • Targeted nuclease based genome editing technology particularly clustered regularly interspaced short palindromic repeats (CRISPR) that allows to manipulate virtually almost any genomic sequences has greatly facilitated both basic and applied researches in plants. However, so far, very few of them has entered to the field and much less to the kitchen table. This review starts with a brief summary of current status of the application of genome editing in crop science and crop breeding and, then identifies technical, ethical, intellectual and other challenges for the commercialization of genome edited crops. This review explores further advances in the specificity and the prediction and detection of off-targets of CRISPR system, and highlights the importance of molecular characterization and the introduction of novel techniques such as nanotechnology to CRISPR system. Finally, this review calls for collaborative efforts in proposing principles and guidelines for moving genome edited crops forward from the laboratory bench to the kitchen table, and emphasizes the equal importance of public outreach.
  •  
22.
  • Kautto, Arja (författare)
  • A comparison of European surveillance programs for Campylobacter in broilers
  • 2024
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 155
  • Tidskriftsartikel (refereegranskat)abstract
    • Campylobacter is an important foodborne pathogen as it is associated with significant disease burden across Europe. Among various sources, Campylobacter infections in humans are often related to the consumption of undercooked poultry meat or improper handling of poultry meat. Many European countries have implemented measures to reduce human exposure to Campylobacter from broiler meat. In this paper, surveillance programs implemented in some European countries is summarized. Our findings reveal that many European countries test neck skin samples for Campylobacter as per the Process Hygiene Criterion (PHC) set by the European Regulation. Variations to the legal plan are seen in some countries, as in Norway and Iceland, where weekly sampling is performed during infection peak periods only, or in Iceland, where the Campylobacter limit is set at 500 CFU/g instead of 1000 CFU/g. Furthermore, northern European countries have implemented national Campylobacter surveillance plans. Denmark tests cloaca and leg skin samples at the slaughterhouses and meat samples at the retail, while Finland, Norway, and Sweden test caeca at slaughterhouses. In contrast, Iceland tests feces on farms. Iceland and Norway test flocks close to the slaughter date and when a farm tests positive, competent authority implement measures such as logistic slaughter, heat treatment or freeze the meat from these flocks. In Iceland, frozen meat is further processed prior to being put on the market. While the incidence of campylobacteriosis has declined in all European countries except France since the introduction of PHC in 2018, it is uncertain whether this decrease is due to prevalence reduction or underreporting during the COVID-19 pandemic. Future in-vestigations with more comprehensive data, devoid of potential confounding factors, are necessary to validate this potential trend. However, it is evident that the implementation of national action plans can be successful in reducing the incidence of human campylobacteriosis, as demonstrated by Iceland.
  •  
23.
  • Kautto, Arja, et al. (författare)
  • Accidental delivery of pigs for slaughter prior to end of withdrawal period for antimicrobial treatment- Ways of handling
  • 2023
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 154
  • Tidskriftsartikel (refereegranskat)abstract
    • Withdrawal periods after treatment with antimicrobials are set to minimise the frequency and concentration of residues in meat from treated pigs. Still, by mistake, pigs can be sent for slaughter too early. How should the abattoir respond when a pig producer contacts the abattoir to inform them of such a mistake? To address this, two questionnaire surveys were undertaken during spring of 2022, targeting the competent authority (CA) and the food business operator (FBO) from countries in- and outside the European Union. The results covering answers from 78 respondents from 27 countries show that most countries have procedures in place, but also various ways of responding, between CA and FBO, as well as between countries with a large export volume versus countries with a small export volume of pig meat. We developed a best practice model for handling such events, which covers stages before and after the pig is slaughtered and is subjected to official meat inspection and resulting decisions in accordance with relevant legislation. The model involves a quantitative exposure risk assessment, which should be undertaken by the FBO and verified by the CA. The assessment produces estimates of the concentrations of residues at the time of slaughter. If higher than the maximum residue limit, the expected use of the carcasses should be considered. Hereby, the consumer exposure risk can be assessed using the acceptable daily intake (ADI) value, and a risk-based management decision about the safe handling of the meat can be made. This approach would compensate for the huge variation in withdrawal periods for the same substances in force in the European countries.
  •  
24.
  • Kautto, Arja, et al. (författare)
  • Remote ante mortem inspection-Possibilities for improved sustainability in low-capacity slaughter
  • 2023
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 153
  • Tidskriftsartikel (refereegranskat)abstract
    • Official compulsory meat inspections (MI) are performed by official veterinarian (OV) on-site at abattoir. Scarce official control staff and travelling needs in low-capacity enterprises may be challenging and lead to negative effects for food business operators and competent authorities. Technical solutions could contribute to solve some problems and improve environmental sustainability, logistics resilience and working conditions. This study examined the feasibility of remote ante mortem inspection (AMI) in low-capacity abattoir using digital devices and commercial software (FaceTime) and measure the effects on control costs and emission of CO2. A comparison of AMI results performed on-site and remotely, of 1177 animals (786 sheep, 234 cattle, 90 pigs, and 67 goats) during 38 slaughter days 2022 was carried out. In total about 1.8% of the animals had non-compliances at AMI and mostly in cattle (16/234) followed by sheep (4/786) while all included goats and pigs were without noncompliances. All animals were declared fit for slaughter. On-site OVs recorded in total nine of the 20 noncompliances consistent with remote results. Overall agreement was 99.1%, Cohen's kappa 0.617 (0.391, 0.842) and prevalence and bias adjusted kappa (PABAK) 0.981 (0.967, 0.991). The remote veterinarian recorded more non-compliances than OV on-site (McNemar's test, p-value = 0.003). A reduction in driving by control staff reduced the costs and emissions of CO2; 93% and 89%; respectively.The overall agreement between remote and on-site AMI results was good. Inter-rater variability was obviously caused by subjective judgements for certain non-compliances, however food safety and animal health and welfare were not compromised by remote AMI. The use of digital devices to increase the sustainability of MI in low-capacity slaughter located in geographically remote areas can be an important part of the future risk-based meat safety assurance system when supported by a strong food safety culture and trust between competent authorities and food business operators.
  •  
25.
  • Kautto, Arja, et al. (författare)
  • Withdrawal periods after treatment of pigs with oxytetracycline in- and outside the European Union
  • 2024
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 155
  • Tidskriftsartikel (refereegranskat)abstract
    • Withdrawal periods are used to avoid animals being delivered to slaughter before the concentration of the antimicrobial has declined to values below the maximum residue limit (MRL). This paper characterises the withdrawal periods in force for oxytetracycline 100 mg/ml for intramuscular use in pigs. We investigated the variation in duration of the withdrawal period between 68 oxytetracycline products from 29 countries in- and outside the European Union. More specifically, we tested whether there is a regional difference, a difference between major and minor pig meat exporting countries, whether the product is long-acting or not, and whether year of market authorisation correlated with the withdrawal period. The results showed a large variation in duration of the withdrawal periods, ranging from 5 to 40 days. Variation was observed both between and within countries. Moreover, major exporting countries were associated with a longer withdrawal period than minor exporting countries (P = 0.00099). There were no regional differences, and the year of market authorisation had no impact, but long-acting products had a shorter withdrawal period than short-acting products (P = 0.048). The variation in withdrawal periods observed questions the utility of using compliance with the withdrawal period as a means of assessing whether the meat is safe for consumption. This is particularly relevant when a pig producer unintentionally delivers pigs for slaughter before the withdrawal period has expired and, aware of this, informs the abattoir. The findings call for further harmonisation in determining the withdrawal periods for all veterinary medicinal products (VMP). Until this happens, if animals are prematurely sent to slaughter, we suggest that the concentration of the VMP at the time of slaughter is calculated and compared with the MRL to determine meat safety.
  •  
26.
  • Lagerkvist, Carl-Johan, et al. (författare)
  • A latent class analysis of food hygiene and handling practices among urban and peri-urban residents in Hyderabad, India
  • 2021
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 121
  • Tidskriftsartikel (refereegranskat)abstract
    • In developing countries, food-borne diseases, attributable to lack of, or inappropriate, food hygiene and handling practices at home, are expected to increase due to a rapid growth in the consumption of fats and animal source foods. The context-specific and situational practices corresponding to underlying traits of food hygiene and handling practices for home-cooked food were investigated for a set of 662 randomly selected households in Hyderabad, India. Results indicate that about one-third of the households lack access to a refrigerator. Of those with a refrigerator, a majority (83%) had the temperature set at medium, with an actual temperature ranging from 8 to 11 °C. Results also show that smell, followed by food appearance rather than taste or labelled expiry dates were used as the main criteria for edibility. Furthermore, six indicators related to handling, storage and cooking non-vegetarian food and three indicators related to storage of the cooked food were assessed. For households with a refrigerator, the latent class analysis identified three exclusive and exhaustive subgroups of households representing the heterogeneity of handling and hygiene traits, while two subgroups were identified for households not having a refrigerator. Only a small proportion of households (12.6%) with a refrigerator were profiled as having adequate and consistent practices. Remaining subgroups revealed substantial within-group variations in terms of consistency in certain behaviors. Next, latent class modelling with covariates related to socio-demographic, socio-economic, socio-spatial variables and health or dietary outcomes showed that having higher than a primary school education, having a high percentage of food expenditure, or non-optimal refrigerator temperature were predictive of the latent class with more adequate practices. For households without a refrigerator, five covariates related to social class, age, income, and obesity distinguished the latent classes. These findings of latent trait-specific behaviors have implications for actions aiming to inform and direct behavioral change interventions on food safety practices in the developing countries.
  •  
27.
  • Lagerkvist, Carl-Johan (författare)
  • Consumers' evaluation of volition, control, anticipated regret, and perceived food health risk. Evidence from a field experiment in a traditional vegetable market in Kenya
  • 2015
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 47, s. 359-368
  • Tidskriftsartikel (refereegranskat)abstract
    • Food markets in developing countries encompass a wide spectrum of food health risk exposures for consumers, but little is known about how consumers make judgments and decisions in relation to these risks. This study examined the relationship between perceived food health risk, anticipated regret from adverse health outcomes, command over exposure (volition), and command over outcome (control). A field experiment was conducted with consumers of kale (Brassica oleracea) at a traditional pen-urban market in Nairobi, Kenya. The intervention introduced a sales point developed to meet high food safety standards with produce being specifically sourced and controlled for safe production, transport, and handling practices. The treatment group (n = 152) received information about actions taken through the intervention to minimize risks and participants used their own money to bid to upgrade from kale sold from non-intervention sales stands. Participants in the control group (n = 100) were observed after buying kale from non-intervention sales points within the same market. The results showed that consequentialist and emotion-based risk measures were related, as were volition and control for both groups, but the levels were different. Moreover, in the treatment group perceived risk was related to volition and anticipated regret, but control was only related to perceived risk. These findings have implications for food risk communication and actions to improve local conditions under which food is sold. (C) 2014 Elsevier Ltd. All rights reserved.
  •  
28.
  • Lagerkvist, Carl-Johan, et al. (författare)
  • How consumer confidence in food safety practices along the food supply chain determines food handling practices: Evidence from Ghana
  • 2018
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 93, s. 265-273
  • Tidskriftsartikel (refereegranskat)abstract
    • The relationship between consumer confidence in food safety measures for vegetables sold in open markets and their use of safe food handling practices in the domestic environment was investigated for a set of 332 randomly sampled vegetable consumers within the suburbs of Accra, Ghana. More specifically, the confidence of consumers in twelve food safety measures employed by farmers, middlemen and traders was assessed, together with the frequency of treatment of vegetables with salt or vinegar and whether or not vegetables were stored in a hygienic and ventilated place. The results suggest that the level of consumer confidence in food safety measures along the value chain of vegetable production influences their food safety actions. Principal component analysis identified two factors determining confidence: (a) cleanliness and contact exposure, and (b) safe practices related to water, pesticides and fertilisers in production and general hygiene at the selling point. Structural equation modelling showed that confidence was significantly related to the cleanliness and contact exposure component (path coefficient = 0.41, p = 0.002), but only indirectly to the safe production practices and hygiene component (r = 0.71). Moreover, confidence then directed storage (path coefficient = 0.54, p < 0.001), but impaired use of salt or vinegar (path coefficient = −0.29, p = 0.0015). Furthermore, multinomial logit modelling revealed a significant association between delayed vegetable consumption and frequency of treatment of vegetables with salt or vinegar before cooking or eating (χ2 = 13.2, p < 0.05). It also showed that the marginal effects of changes in the two principal components of confidence operated differently for groups of consumers who differed in their combined use of storage and treatment. These findings have implications for food risk communication and actions to improve local conditions under which food is sold.
  •  
29.
  • Lange, Marie, et al. (författare)
  • Self-reported food safety knowledge and behaviour among Home and Consumer Studies students
  • 2016
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 67, s. 265-272
  • Tidskriftsartikel (refereegranskat)abstract
    • Home and Consumer Studies (HCS) should be a suitable place for food safety education as it includes plenty of practical cooking and is compulsory for all students in the Swedish school system. A study among HCS teachers however reveals shortcomings in food safety teaching. A survey regarding food safety knowledge and behaviour among HCS students in school Year 9 was performed at different schools with a new system to collect questionnaire data. A Student Response System was used at the participating schools. The students were to answer the questions by using a small handheld wireless control, a clicker, in the response program Turning Point 2008. The questionnaire included a total of 26 questions and all questions were shown at PowerPoint slides and read out loud to the students. Some trivial questions were asked at the beginning to ensure the method. A total of 529 students from 18 different schools in different parts of Sweden participated in the survey conducted between September 2013 and January 2014. The survey results were evaluated and analysed using SPSS by performing cross-tabulation and chi-square tests. This study reveals that the students' self-reported food safety knowledge and behaviour are inadequate. Important risk areas need to be highlighted in HCS teaching. Boys reported to be significantly more at risk in terms of food safety regarding the handling of risk foods, reheating and cleaning. Especially for boys who reported seldom cook at home HCS would be extra valuable. This study also indicates the importance of reflection in relation to the hygiene routines which are common in the HCS context. The outcome of this study is that students might leave school without even basic food safety knowledge.
  •  
30.
  • Lindblom, Tobias, et al. (författare)
  • Processing of leafy vegetables matters: Damage and microbial community structure from field to bag
  • 2021
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 125
  • Tidskriftsartikel (refereegranskat)abstract
    • Leafy vegetables undergo abiotic and biotic stresses, and a series of processing steps that cause mechanical injury. Breaching the epidermis alters phyllosphere structural and nutrient conditions, resulting in successional shifts in leaf microbiota and entry of human pathogens. This study examined damage during processing of baby leaves (Swiss chard, spinach) and concomitant microbial successional events. Machine-harvesting, washing, and packaging caused major phyllosphere perturbations, with increasing levels of leaf damage. Older leaves showed most damage, but plant species was influential. Diversity estimates of bacterial and fungal communities revealed shifts in microbiota post-harvest, particularly after the washing step. Relative abundance of Pseudomonadaceae and Enterobacteriaceae increased from field to bag. Bacterial species specific to different harvesting and processing steps replaced core microbiota species. While processing is unavoidable, procedures that mitigate leaf damage can enhance shelf-life and food safety.
  •  
31.
  • Lindqvist, Roland (författare)
  • Risk-based microbiological criteria for Campylobacter in broiler meat: A comparison of two approaches
  • 2015
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 53, s. 177-184
  • Tidskriftsartikel (refereegranskat)abstract
    • Risk-based microbiological criteria can offer a tool to control Campylobacter in the broiler meat production chain. Recently two approaches have been applied to derive such criteria and to analyse their potential impact in terms of human health risk reduction: the risk-based version of the established microbiological criteria approach, that applies a microbiological limit (ML) for sample data, and the Danish "case-by- case" risk assessment approach, that applies a limit for the relative risk estimate (relative risk limit, RRL) based on sample data. In this study, data sets from Sweden and Denmark are used to compare the performance of the two approaches in terms of efficiency, i.e. the balance between the residual risk after implementation of the criterion and the percentage of non-complying batches, and the attending uncertainty. The analysis shows that the two approaches are equally efficient, and suggests that the RRL criterion is attended with less uncertainty. The two approaches are compared and their advantages and disadvantages are discussed. Given the uncertainties attending the results of the analysis, more research in terms of data collection, risk assessment and uncertainty analysis would be needed to develop these risk-based criteria further. (C) 2015 Elsevier Ltd. All rights reserved.
  •  
32.
  • Marklinder, Ingela, et al. (författare)
  • Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
  • 2020
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
  • Tidskriftsartikel (refereegranskat)abstract
    • International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices. The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden. A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail. Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
  •  
33.
  • Marklinder, Ingela, 1959-, et al. (författare)
  • Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
  • 2020
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
  • Tidskriftsartikel (refereegranskat)abstract
    • International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices.The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden.A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail.Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
  •  
34.
  • Melkamu Daniel, Aemiro, et al. (författare)
  • Expert elicitation of remote meat inspection prerequisites in Sweden using best-worst scaling (case 1)
  • 2024
  • Ingår i: Food Control. - : Elsevier Ltd. - 0956-7135 .- 1873-7129. ; 162
  • Tidskriftsartikel (refereegranskat)abstract
    • Remote work technologies offer unprecedented flexibility to modernise official meat inspection (MI). Remote meat inspections, alongside on-site controls have a potential to make MI more sustainable when it comes to working conditions, logistic control hurdles and travel-related emissions. Nevertheless, preferences of meat control staff for features and technological set up of remote MI remain unknown. The paper investigates preferences of official Swedish MI staff for different features of remote MI. The study utilises a quantitative method, namely best-worst scaling to compare the relative importance of six aspects of remote inspections: camera location and settings, connectivity, availability of personnel at abattoirs, communication and language, security and fraud prevention, and ability to relay olfaction and haptics. The survey, administered in September–October 2023 was answered by 54.7% of the Swedish meat control staff employed by the Swedish Food Agency. The results show that respondents rate security and fraud prevention (Security) as the most important aspect for remote MI followed by connectivity and camera placement (Camera). Communication and language (Communication) and ability to relay olfaction and haptics (Senses) are considered the least important aspects. The latter findings can be explained by the fact that Official Veterinarians, which represent the majority of respondents (49%), do not routinely communicate directly with slaughter personnel who are often seasonal workers coming from outside Sweden. Moreover, olfaction and haptics could be considered naturally impractical with remote technologies. The study also finds that respondents from different administrative units and job titles have different preferences for the features of remote MI. Respondents from the headquarter generally have higher preferences for connectivity than respondents from other units. Additionally, respondents with more hands-on experience in MI, such as Official Veterinarians, tend to rate security issues higher than respondents with leading or support roles. Overall, it seems possible to meet the control staff expectations and preferences regarding the prerequisites of remote MI by legal and technical adaptations needed for this type of control flexibility. © 2024 The Authors
  •  
35.
  • Millogo, Vinsoun, et al. (författare)
  • Raw milk hygiene at farms, processing units and local markets in Burkina Faso
  • 2010
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 21, s. 1070-1074
  • Tidskriftsartikel (refereegranskat)abstract
    • The aim of this study was to investigate raw milk hygiene and composition along the dairy chain in Burkina Faso. Milk samples were taken during the rainy and dry seasons from individual cows, farm tanks, milk collectors' churns, dairy processing unit tanks and at local markets. The results showed lower total bacteria count (10-10(4) cfu/ml) in individual cow milk than later in the dairy chain. The total bacteria count in farm tank milk was 10(6) cfu/ml and 10(7) cfu/ml in tank milk at dairy processing units, in milk collectors' churns and in market buckets. Somatic cell count (100,000-150,000 cells/ml) did not show significant variation between individual cow milk and in the rest of the chain. Higher pH and lower milk fat and lactose contents were found in market bucket milk than in farm and processing unit tank milks. It was concluded that milk from the cow is of good hygienic quality, but milk is often contaminated after milking, and the hygienic quality is very low when it reaches the consumers. Also, milk sold at local markets had low fat and lactose contents and high pH during the rainy season, indicating that the milk may have been diluted, which may further increase the hazards for human health. (C) 2010 Elsevier Ltd. All rights reserved.
  •  
36.
  • Moazzami, Madeleine, et al. (författare)
  • Reducing Campylobacter jejuni, Enterobacteriaceae and total aerobic bacteria on transport crates for chickens by irradiation with 265-nm ultraviolet light (UV-C LED)
  • 2021
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 119, s. 572-578
  • Tidskriftsartikel (refereegranskat)abstract
    • It is critical to maintain low levels of microbes in the whole food production chain. Due to high speed of slaughter, lack of time, and structural characteristics of crates, sufficient cleaning and disinfection of crates used for transporting chickens to abattoirs is a challenge. Inadequately cleaned transport crates for broiler chickens caused a major outbreak of campylobacteriosis in Sweden in 2016-2017, when the contaminated crates in-troduced Campylobacter to the chickens during thinning. This study evaluated the antibacterial efficacy of 265nm ultraviolet (UV-C) LED light on artificially contaminated chicken transport crates. In a laboratory study, a transport crate artificially contaminated with Campylobacter and cecum contents was irradiated with 265-nm UV-C light by a continuous LED array in a treatment cabinet. The transport crate was sampled 52 times by cotton swabs before and after UV-C treatment for 1 min (20.4 mJ/cm2) and 3 min (61.2 mJ/cm2). The swab samples were analysed for Campylobacter jejuni (C. jejuni), bacteria belonging to the family Enterobacteriaceae, and total aerobic bacteria. After irradiation with UV-C LED light for 1 min, a mean reduction in C. jejuni of log 2.0 +/- 0.5 CFU/mL was observed, while after irradiation for 3 min the reduction was log 3.1 +/- 1.0 CFU/mL. The mean reduction in Enterobacteriaceae was log 1.5 +/- 0.3 CFU/mL after 1 min of irradiation and log 1.8 +/- 0.8 CFU/mL after 3 min. The mean reduction in total aerobic bacteria was log 1.4 +/- 0.4 CFU/mL after 1 min of irradiation and log 1.6 +/- 0.5 CFU/mL after 3 min. Significant reductions in bacterial load were observed in all samples after UV-C treatment and extending the treatment time from 1 to 3 min significantly increased the reduction in C. jejuni. However, before implementation of UV-C LED treatment in commercial chicken abattoirs, the irradiation unit would need to be extended and/or the washing procedure before UV-C treatment, to reduce the amount of organic matter on transport crates, would need to be improved.
  •  
37.
  • Nyokabi, Simon, et al. (författare)
  • Milk quality and hygiene : Knowledge, attitudes and practices of smallholder dairy farmers in central Kenya
  • 2021
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 130
  • Tidskriftsartikel (refereegranskat)abstract
    • Milk production is an important livelihood source for smallholder dairy farmers in low-to-middle-income countries (LMICs) such as Kenya. However, milk quality and safety are a challenge due to unhygienic handling and non-adherence to food safety standards. The objective of this study was to investigate the knowledge, attitudes and adoption of milk quality and food safety practices by smallholder farmers in Kenya. Ten Focus Group Discussions (FGDs), involving 71 smallholder farmers, were held to collect qualitative data on knowledge, attitudes and practices (KAPs) of smallholder dairy farmers in Laikipia, Nakuru, and Nyandarua counties. Additionally, data were collected through a cross-sectional administered to 652 smallholder farming households. The results of the study revealed low knowledge level and negative attitudes towards respecting antibiotics treatment withdrawal periods, milk quality standards and food safety regulations. Farmers stated they had received low levels of training on milk quality and safety standards. The majority of farmers adopted animal health measures and hygienic measures such as hand washing and udder cleaning. However, unhygienic milking environments, the use of plastic containers, the use of untreated water, and lack of teat dipping compromised milk quality and safety. Currently, milk production, handling and consumption could expose actors along the dairy value chain to health risks. The adoption of milk quality and food safety practices was influenced by farmers' knowledge, socioeconomic characteristics, and choice of marketing channel. There is a need to improve farmers' knowledge and attitudes and implement hygienic control, disease control and antibiotic residue control practices in the milk production process to meet required milk quality and food safety standards. Awareness campaigns and training programmes for smallholder dairy farmers could foster behavioural change and lead to an improvement in milk quality in Kenya.
  •  
38.
  • Nyokabi, Simon N., et al. (författare)
  • Milk quality along dairy farming systems and associated value chains in Kenya : An analysis of composition, contamination and adulteration
  • 2021
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 119
  • Tidskriftsartikel (refereegranskat)abstract
    • Poor milk safety constitutes a persistent public health risk in Kenya. Poor milk composition, microbial contamination and adulteration is a constraint to dairy sector development. We hypothesise that variation in milk quality and safety depends on variation between farming systems. We argue that this variation between farming systems is associated with spatial location which affects the agro-ecological conditions and the avail-ability of labour and land. We used a spatial framework based on the distance to urban markets to distinguish the following farming systems: relatively intensive dairy systems in urban locations (UL), semi-intensive dairy systems in mid-rural locations (MRL) and extensive dairy systems in extreme rural locations (ERL). We aimed to investigate the variation in the quality of raw milk in these dairy farming systems and associated value chains in central Kenya. For this reason, we combined several methods such as participatory rural appraisal, participant observation, and milk physicochemical and microbiological analyses to collect data. Milk samples were collected at the informal and informal value chain nodes farms, informal collection centres, informal retailing centres including milk vending machines, and formal bulking centres where milk changes hands between value chain actors. Milk quality was compared to standards recommended by the Kenya Bureau of Standards (KeBS). There were no differences in the quality of raw milk between locations or between nodes. The overall milk physicochemical composition means (standard error) of the milk were within KeBS standards: fat 3.61 (0.05), protein 3.46 (0.06), solid-not fats 9.18 (0.04), density 1.031 (0.0002) and freezing point-0.597 (0.019). The protein percentage was below KeBS standards at all value chain nodes, except at the formal bulking node. There was significant contamination of milk samples: 16.7% of samples had added water, 8.8% had somatic cell count SCC above 300,000, 42.4% had E. coli, 47.9% had Pseudomonas spp., 3.3% had Staphylococcus spp. and 2.9% tested positive for brucellosis antibodies. Unsanitary milk handling practices were observed at farms and all value chains nodes. Milk physicochemical composition except for protein content meets the KeBS Standard. High levels of microbial contamination of milk pose a public health risk to consumers and show that urgent action is needed to improve milk quality.
  •  
39.
  • Parihar, Vishal Singh, et al. (författare)
  • Isolation and characterization of Listeria species from tropical seafoods
  • 2008
  • Ingår i: Food Control. - Amsterdam : Elsevier. - 0956-7135 .- 1873-7129. ; 19:6, s. 566-569
  • Tidskriftsartikel (refereegranskat)abstract
    • The incidence of Listeria species in the seafood of markets in Goa, India was studied. One hundred and fifteen raw/fresh seafoods bought at the fish markets were sampled and tested for presence of Listeria spp. using a two step enrichment procedure, followed by plating on two selective agars. The confirmation of the isolates was based on biochemical identification. Twenty eight seafood samples were positive for Listeria spp. and in 10 samples Listeria monocytogenes was detected. L.innocua was the most common Listeria species recovered and was detected in 18 samples. L. monocytogenes in raw seafood may pose a health risk in kitchen if contaminating ready-to-eat food.
  •  
40.
  • Priyashantha, Hasitha, et al. (författare)
  • Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study
  • 2021
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 130
  • Tidskriftsartikel (refereegranskat)abstract
    • Near-infrared (874–1734 nm) hyperspectral (NIR-HS) imaging, coupled with chemometric tools, was used to explore the relationship between spectroscopic data and cheese maturation. A predictive tool to determine the end-date of cheese maturation (E-index, in days) was developed using a set of 425 NIR-HS images acquired during industrial-scale cheese production. The NIR-HS images were obtained by scanning the cheeses at 14, 16, 18 and 20 months of ripening, before a final sensorial assessment in which all cheeses were approved by 20 months. Regression modelling by partial least squares (PLS) was used to explore the relationship between average spectra and E-index. The best PLS model achieved 69.6% accuracy in the prediction of E-index when standard normal variate (SNV) correction and mean centring pre-processing were applied. Thus, NIR-HS image modelling can be useful as a complementary tool to optimise the logistics/efficiency of cheese ripening facilities by rapid and non-destructive prediction of the end-date of ripening for individual cheeses. However, the commercial application will require future improvements in the predictive capacity of the model, e.g. for larger datasets and repetitive scans of cheeses on random occasions.
  •  
41.
  • Song, Gongshuai, et al. (författare)
  • Mislabeling identification of fresh retail beef cuts using machine learning - guided REIMS lipidomic fingerprints
  • 2024
  • Ingår i: FOOD CONTROL. - 0956-7135 .- 1873-7129. ; 161
  • Tidskriftsartikel (refereegranskat)abstract
    • Fraudulent activities such as mislabeling of beef occurred frequently. In this study, a fast and reliable methodology for specific discrimination of fresh retail beef cuts (ribeye, striploin, brisket, beef shank, and fore shank) was established based on electrosurgical knife - rapid evaporative ionization mass spectrometry (iKnife-REIMS) technique integrated with machine learning (ML). REIMS lipidomic fingerprints of various beef cuts were characterized by ML models to explore meaningful information. Authenticity identification models were built by main ML algorithms including discriminant analysis (DA), support vector machines (SVM), and k-nearest neighbor (KNN) to realize the discrimination of mislabeling in beef cuts. Mislabeling discrimination rates of DA, SVM, and KNN were 95.54%, 99.91%, and 100%, respectively. Model performances were evaluated by confusion matrix, receiver operating characteristic curve, and area under the curve. The validation of the proposed REIMS method for detecting mislabeled beef cuts with an accuracy of 96.80% was performed. Results demonstrated that this artificial intelligent method coupled to ML - guided REIMS analysis was efficient for authenticity detection of mislabeled beef cuts.
  •  
42.
  • Sousa, Maria, et al. (författare)
  • Volatilomes reveal specific signatures for contamination of leafy vegetables with Escherichia coli O157:H7
  • 2023
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 146
  • Tidskriftsartikel (refereegranskat)abstract
    • Transmission of foodborne pathogens by plants, especially shiga toxin-producing Escherichia coli, has become a public health concern for ready-to-eat products. Due to the patchy distribution of foodborne pathogens on commodities, random sampling before processing and following packaging cannot reliably exclude presence of pathogenic microbes. Robust, cost-effective, and reliable methods for monitoring pathogenic E. coli on fresh produce are therefore urgently needed. We investigated whether volatile organic compounds are suitable for detection of E. coli O157:H7 contamination of leafy vegetables. Using solid-phase microextraction coupled with gas chromatography-mass spectrometry, we analyzed volatilomes of spinach (Spinacia oleracea L.) and rocket (Eruca sativa L.) leaf lysates, and of a common culture medium (lysogeny broth), in the presence and absence of E. coli O157:H7. Volatile profiles varied with the nutrient medium. We found higher proportions of indole, phenylmethanol, 2-methoxyphenol, ethanol, propan-1-ol, decan-1-ol, tridecan-1-ol, nonan-2-one and tridecan-2-one in headspace from inoculated compared with non-inoculated samples. This demonstrates that volatile organic compounds are suitable for detecting contamination of leafy vegetables with E. coli O157:H7. In future work we will focus on adapting the volatile assay for screening for E. coli O157:H7 contamination under different conditions, including intact and damaged baby leaves, leaf packages, or leaf batches, and on increasing its sensitivity.
  •  
43.
  • Tahir, Haroon Elrasheid, et al. (författare)
  • Authentication of the geographical origin of Roselle (Hibiscus sabdariffa L) using various spectroscopies : NIR, low-field NMR and fluorescence
  • 2020
  • Ingår i: Food Control. - : ELSEVIER SCI LTD. - 0956-7135 .- 1873-7129. ; 114
  • Tidskriftsartikel (refereegranskat)abstract
    • Roselle (Hibiscus sabdariffa) quality is strongly influenced by several factors and the geographical origin is one of the key parameters. However, fraudulent practices including mislabeling of the geographical sources might occur. In the present experiment, the analyzed samples consisted of 64 authentic samples originating from the world's best roselle country (Sudan) and eight samples from the world's largest producer (China) were investigated. The study investigated whether near-infrared spectroscopy (NIR), low filed NMR (LF-NMR) spectroscopy and fluorescence spectroscopy can enable roselle geographical origin to be identified. Principal components analysis (PCA), hierarchical cluster analysis (HCA) and PCA combined with linear discriminant analysis (PCA-LDA) were performed on NIR data to assess a possible classification of samples based on origin. Roselle samples from the same geographical areas might group together in the PCA plot. Correct discrimination was achieved by HCA. The classification of the samples into calibration and prediction sets yielded 100% discrimination rates for both calibration and prediction sets. LF-NMR measurement, to detect differences in the relaxation times, indicated that these were affected by the variations in geographical origins. Additionally, the fluorescence spectroscopy spectra presented different shapes and intensity of fluorescence emissions, demonstrating the differences in the samples. This study proved that the three spectroscopies could be viable tools for utilization in classifying roselle samples by their geographical origins.
  •  
44.
  •  
45.
  • Vågsholm, Ivar, et al. (författare)
  • Digitalization and official food safety inspections at retail establishments
  • 2023
  • Ingår i: Food Control. - 0956-7135 .- 1873-7129. ; 154
  • Tidskriftsartikel (refereegranskat)abstract
    • Digital technologies offer unprecedented opportunities to modernize official food safety control. Shift from paper- to digital-based systems enable recording and reporting data directly in digital format and further analyze and disclose inspection data. Further to this, digital technologies enable the automatization of processes through rule-based instructions, a fact that could positively influence the consistency of official control. Nevertheless, the extent of the use of digital technologies during official food safety control inspections by competent authorities (CAs) of European Union (EU) countries is not known. For this reason, the aim of this study was to assess the level of use of a digital environment during inspections at retail establishments. This was performed by administering a questionnaire to CAs from EU countries. A total of 88 national, regional or local CAs from 15 EU countries responded to the questionnaire. Of them, 62.5% (55/88) used a digital environment during inspections, the majority to standardize data collection and reporting. CAs autotomize processes through digital technologies related to the management of official control and generation of inspection results, but to a lesser extent to automatize decision-making during inspections. Of the CAs not using a digital environment (37.5%; 33/88), technological constraints and lack of economic resources were the two most prevalent reasons for not using such an environment. The use of digital technologies as decision support tools to standardize official controls and improve consistency and efficiency should be enhanced for the benefit of society.
  •  
46.
  • Vågsholm, Ivar (författare)
  • Drivers, opportunities, and challenges of the European risk-based meat safety assurance system
  • 2021
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 124
  • Forskningsöversikt (refereegranskat)abstract
    • The traditional meat safety system has significantly contributed to public health protection throughout the last century. However, it has been recognised that this system suffers many flaws ? the main being its limited ability to control the currently most important meat-borne hazards. The European Food Safety Authority evaluated meat inspection in the public health context, prioritised meat-borne hazards and proposed a generic framework for a new, risk-based meat safety assurance system. The proposed system aims to combine a range of preventive and control measures, applied at farms and abattoirs and integrated longitudinally, where official meat inspection is incorporated with producers? food safety management systems into a coherent whole. The modernisation process has recently started as a direct result of changes to relevant legislation in the European Union. Many challenges have been experienced while many opportunities are foreseen. More focus on targeted and risk-based inspection along the supply chain as well as use of new technologies may be a cost-effective and feasible way forward. Practical implementation of the system is expected to be a slow and careful process followed by thorough development, fine-tuning, and testing of practical feasibility and general impacts. Further progress that will lead to the full implementation is dependent on intensive research to fill knowledge gaps, enhance education and training and foster close collaboration of all the new system?s stakeholders.
  •  
47.
  • Vågsholm, Ivar, et al. (författare)
  • Flexible distribution of tasks in meat inspection - A pilot study
  • 2019
  • Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 102, s. 166-172
  • Tidskriftsartikel (refereegranskat)abstract
    • The primary purpose of meat inspection is to ensure safe meat for human consumption. Moreover, meat inspection has become a key control point for animal welfare and a data collection point for baseline monitoring of the food chain, animal diseases, and meat quality. The rapid increase in herd size has increased the workload of farmers, slaughterhouses and meat inspectors. New, more cost-efficient ways of working are needed, and one option is revising the distribution of tasks during post mortem inspections. Therefore, the aim of this study was to compare the results of carcass assessments done by official auxiliaries (OA) to those done by official veterinarians (CV) during post mortem inspection of detained, slaughtered pigs. The comparison between OA and OV judgments focused on the full condemnation, local condemnation and approval of pig carcasses that were detained by the OA in the initial screening.The key findings were (a) a limited agreement between OVs and OAs; (b) a large intra-class variation among both OVs and OAs as groups; and (c) that the differences between OVs and OAs only affected the minor number of pig carcasses that were detained during the study period.The specific agreement between OAs and OVs was highest for total condemnation (68%), lowest for local condemnation (52%) and close to overall agreement for carcass approval (60%). While both the overall agreement and the agreement beyond chance were fair between groups, there was a large variation among OA-OV pairs. For example, four pairs had their pairwise kappa estimates not significantly different from zero.
  •  
48.
  • Vågsholm, Ivar, et al. (författare)
  • Health based animal and meat safety cooperative communities
  • 2023
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 154
  • Tidskriftsartikel (refereegranskat)abstract
    • The purposes of meat inspection have been formulated for more than 100 years as (a) protecting health of consumers, (b) maintain the reputation of the meats in home and export markets, and (c) detecting communicable diseases of animals before they have spread beyond easy control. Today, one would add to protect animal welfare, clarify that protecting consumer health includes both chemical and biological hazards, and add food fraud to the issues of reputation. To transform the scientific knowledge into modern meat safety assurance systems (MSAS), the risk managers need to understand the social capital in the meat value chain to align the behaviors of farmers, food business operators and competent authorities with technical knowledge. The meat value chain could be perceived as a commons – a material or immaterial property held jointly by the members of a community, whom may govern access to and use of the property through social structures, traditions, and/or formal rules i.e. social capital. The social capital and food safety culture amongst farmers and food business operators is a key driver for successful meat safety while information asymmetry increases risks for a tragedy of commons scenario. Ostrom's core design principles for stable commons could inform the design of MSASs. Tools for reducing the information asymmetry and building trust and social capital between all stakeholders within the meat value chain include the food safety culture, food chain information, use of health epidemiological indicators, sensors and block chains, industry/private standards, and the applying system approach from farm to fork.
  •  
49.
  • Wu, Xinchen, et al. (författare)
  • Core-satellite nanoassembly system with aptamer-conjugated Au@Ag nanoparticles for SERS detection of patulin in apples
  • 2024
  • Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 159
  • Tidskriftsartikel (refereegranskat)abstract
    • Patulin (PAT), a major contaminant in apples, poses a huge threat to human health as well as the economic sector. There is an urgent need to develop a sensitive, selective, and fast-responsive method to detect PAT in apples. However, one of the main challenges is overcoming the interferences of complex food matrices. In this study, we developed a highly sensitive competitive SERS sensor based on plasmonic nanoparticles modified by aptamers. The study utilized the formation of nanocomposites through aptamer-modified Au@Ag nanoparticles (NPs) and gold nano-stars (AuNSs) to induce high-intensity Raman signals from the SERS tag. Subsequently, in the presence of PAT, the nanocomposites underwent decomposition, evident through the significant decrease in SERS intensity. According to the standard curve established in this study, the detection limit was 0.0281 ng/mL. The competitive sensor was applied to spiked apple fruit and juice samples, indicating a recovery rate ranging from 91.98% to 102.94%. The excellent analytical performances and high sensitivity observed suggest the potential of the plasmonic nanocomposite sensing strategy in detecting PAT in real matrices.
  •  
50.
  • Alklint, Charlotte, et al. (författare)
  • Effects of modified atmosphere on shelf-life of carrot juice
  • 2004
  • Ingår i: Food Control. - 0956-7135. ; 15:2, s. 131-137
  • Tidskriftsartikel (refereegranskat)abstract
    • The effects of de-aeration and modification of the headspace atmosphere on carrot juice shelf-life were investigated. The shelf-life was defined by microbial growth, determined by isothermal calorimetry and plate counts. Compared with storage under air, de-aeration of carrot juice by helium or nitrogen bubbling, followed by flush packaging had no effects on shelf-life. Similar treatment with carbon dioxide, giving a carbonated drink, prolonged the shelf-life by up to 250%. This effect could not be explained by the change in pH to 5.6, since the shelf-life was not prolonged by the addition of hydrochloric acid until pH <4.5. Both the concentrations of H+ and of dissolved CO2 were correlated to the shelf-life of fresh carrot juice; higher concentrations giving shorter shelf-lives. The concentration of dissolved CO2 was also linearly correlated to the peak thermal power. (C) 2003 Elsevier Ltd. All rights reserved.
  •  
Skapa referenser, mejla, bekava och länka
  • Resultat 1-50 av 63
Typ av publikation
tidskriftsartikel (57)
forskningsöversikt (5)
annan publikation (1)
Typ av innehåll
refereegranskat (62)
övrigt vetenskapligt/konstnärligt (1)
Författare/redaktör
Vågsholm, Ivar (8)
Kautto, Arja (6)
Alsanius, Beatrix (4)
El-Seedi, Hesham (3)
Zou, Xiaobo (3)
Lagerkvist, Carl-Joh ... (3)
visa fler...
Forssell-Aronsson, E ... (3)
Danielsson-Tham, Mar ... (3)
Guo, Zhiming (3)
Thomas, Rimon (3)
Isaksson, Mats, 1961 (3)
Schelin, Jenny (3)
Piñero-García, Franc ... (3)
Blücher, Anna (3)
Mantero, Juan (3)
Moazzami, Madeleine (3)
Chen, Ping (2)
Bianchi, F. (2)
Wadsö, Lars (2)
Bengtsson, Marie (2)
Lindahl, Johanna (2)
Ahlgren, Roger (2)
Rosberg, Anna Karin (2)
Almqvist, Viktor (2)
Mulaosmanovic, Emina (2)
Mogren, Lars (2)
Danielsson-Tham, Mar ... (2)
Gebresenbet, Girma (2)
Hansson, Ingrid (2)
Concina, Isabella (2)
Sberveglieri, Giorgi ... (2)
Chen, Quansheng (2)
Yin, Limei (2)
Bett, Bernard (2)
Mattarozzi, M. (2)
Musci, M. (2)
Gobbi, Emanuela (2)
Falasconi, Matteo (2)
Fernström, Lise-Lott ... (2)
Bosona, Techane (2)
Ehn Börjesson, Stina ... (2)
Jevinger, Åse (2)
Göransson, M (2)
Marklinder, Ingela (2)
Hellkvist, Frida (2)
Zetterström, Elin (2)
Eskhult, Gustaf (2)
Oosting, Simon J. (2)
Luning, Pieternel A. (2)
Korir, Luke (2)
visa färre...
Lärosäte
Sveriges Lantbruksuniversitet (29)
Uppsala universitet (9)
Lunds universitet (8)
Göteborgs universitet (5)
Luleå tekniska universitet (4)
Örebro universitet (4)
visa fler...
Kungliga Tekniska Högskolan (3)
RISE (3)
Högskolan Kristianstad (2)
Malmö universitet (2)
Chalmers tekniska högskola (2)
Linnéuniversitetet (2)
Karolinska Institutet (2)
Umeå universitet (1)
Stockholms universitet (1)
Linköpings universitet (1)
Jönköping University (1)
visa färre...
Språk
Engelska (63)
Forskningsämne (UKÄ/SCB)
Lantbruksvetenskap (32)
Naturvetenskap (17)
Teknik (11)
Medicin och hälsovetenskap (9)
Samhällsvetenskap (7)

År

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

 
pil uppåt Stäng

Kopiera och spara länken för att återkomma till aktuell vy