Survey of sulfites in wine and various Turkish food and food products intended for export, 2007–2010

Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5?mg?l^?1 and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10?mg?kg^?1. In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160?mg?kg^?1 for red wine, 210?mg?kg^?1 to white wine and 235?mg?kg^?1 for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10?mg?kg^?1. However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000?mg?kg^?1. Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395?mg?kg^?1 of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits.     

Fumonisins in plant-origin food and fodder – a review

Fumonisins are mycotoxins produced by the Fusarium group of fungi commonly found on crops, mainly on maize. Some data suggest that as much as 25% of world crops may be lost because of mycotoxin contamination. Therefore, researchers in many countries (particularly in those in which relatively large amounts of maize are directly consumed by humans) are concerned with fumonisin levels in plant-origin foodstuffs and feeds available in their local markets. There is no doubt the levels are strongly correlated with the climate conditions prevailing in the region in which the maize was cultivated: the hotter the climate, the more serious the problem. Negative consequences of consumption of fumonisin-contaminated food by humans include an increased risk of oesophagus cancer and decreased body mass growth. In recent years some trials have been undertaken to reduce fumonisin levels in food and feed by the application of isothiocyanates naturally occurring in plants or peptidoglycans isolated from lactic acid bacteria (LAB). The results of these studies suggested that some reduction in contamination levels might be achieved. Additionally, some recent studies indicate that Sphingopyxis sp. bacteria produce enzymes that are able to break down the fumonisin molecule. Some fumonisins present in food may be bound/coupled with other compounds, and therefore difficult to detect. Such complexes in which the toxins are masked or hidden may even be at higher levels than the not-bound (free) molecules. The problem of how to evaluate effectively and efficiently the concentration of fumonisins in various foodstuffs is therefore a real-life challenge for scientists.     

Vegetarians’ and omnivores’ affective and physiological responses to images of food

Many vegetarians report that meat is unpleasant, but little else is known about their affective responses to meat and non-meat foods. Here we explored affective responses to food images in vegetarians and omnivores and tested the hypothesis that vegetarians have global differences in affective processing (e.g., increased disgust sensitivity). We presented pictures of different food items and recorded participants’ affective experience while we recorded peripheral physiology. We found that vegetarians’ self-reported experience of meat meal images was less pleasant than omnivores’, but that other food images were equally pleasant across the two groups. Moreover, vegetarians and omnivores had strikingly similar physiological responses to all food images – including meat meals. We interpret these results from a psychological constructionist perspective, which posits that individuals conceptualize changes in their bodily states in ways that match their beliefs, such that increased sympathetic nervous system activity may be conceptualized as an experience of excitement about a delicious meat meal for omnivores but as an experience of displeasure for a vegetarian who believes meat is cruel, wasteful, impure, or unhealthy. This interpretation is consistent with emerging neuroscience evidence that the brain constructs experience by predicting and making meaning of internal sensations based on past experience and knowledge.     

Biosecurity and food security—effective mechanisms for public-private partnerships

Maintaining Australia’s status as a major food exporter requires ongoing protection of its cropping industries from exotic pests and diseases. The number of pests classified as high priority threats to Australia’s plant industries now stands at over 300 (Plant Health Australia Annual Report 2014). It is often stated that Australia’s geographic isolation provides a natural barrier from many exotic pests that could damage plant production industries and the unique natural environment. Isolation, however, is not enough given that pests can enter through natural means or by being brought into the country with the increasing movements of people and goods. In an increasingly globalised world economy, Australia relies on a rigorous biosecurity system operated in partnership between governments and industry to mitigate risks from exotic pests. Steadily increasing trade volumes and passenger travel, global movements of serious pests, particularly into neighbouring countries, and the emergence of new and variant species of pests, will continue to test already stretched biosecurity capabilities. Plant Health Australia (PHA) provides the centrepiece of a unique system that manages the national preparedness and response for exotic plant pest incursions in Australia. PHA is a public company that facilitates decision making and funding for effective responses to emergency plant pests. PHA also independently advocates and adds value to, Australia’s national biosecurity system. Utilising the Emergency Plant Pest Response Deed (EPPRD), a legal agreement that brings together governments and industries in formal response arrangements, PHA ensures that national incursion responses are timely, science based, transparent and effective, with the aim of maintaining supply of quality clean food.     

Chinese consumers’ understanding and use of a food nutrition label and their determinants

This paper investigated Chinese consumers’ understanding and use of the Chinese food nutrition label and their determinants. Quantitative data were collected during March 2012 through a self-administrated structured questionnaire conducted in Beijing (n = 213) and Baoding city (n = 447). Questions assessed Chinese consumers’ use and understanding (objective and subjective) of food nutrition labels, nutrition knowledge (objective and subjective), socio-demographic characteristics, diet status, diet-health awareness, body mass index (BMI) and familiarity with food nutrition labels. A moderate degree of subjective understanding and a low degree of objective understanding of food nutrition labels were found among the participants, and 70% of the participants claimed to rarely or never use nutrition labels when shopping for food. Nutrition knowledge (objective and subjective) positively affected participants’ understanding (objective and subjective) of food nutrition labels. Familiarity with food nutrition labels had a strong positive effect on understanding of and use of food nutrition labels. Subjective nutrition knowledge and subjective understanding also played a significant and positive role in Chinese consumers’ label use. Age yielded a negative effect on both subjective and objective understanding, while education only affected participants’ objective understanding. None of the socio-demographic characteristics associated with self-reported use. Implications for future policies to improve Chinese consumers’ understanding and promote their use of food nutrition labels are discussed.     

Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme–inhibitory peptides

Angiotensin-I-converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE-inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE-inhibitory peptides determine the inhibitory activities and stability. The resistance of ACE-inhibitory peptides to digestive enzymes and peptidase affect their antihypertensive bioactivity in vivo. In this paper, the mechanism of ACE-inhibition, sources of the inhibitory peptides, structure–activity relationships, stability during digestion, absorption and transportation of ACE-inhibitory peptides, and consumption of ACE-inhibitory peptides are reviewed, which provide guidance to the development of new functional foods and production of antihypertensive nutraceuticals and pharmaceuticals.     

Copper release from nano‑copper/polypropylene composite films to food and the forms of copper in food simulants

The influences of temperature, exposure time, different types of polypropylene (PP), (3-Aminopropyl) triethoxysilane (KH550) used as coupling agent, sterilizing conditions on copper migration from nano‑copper/PP composite films into food/ food simulants were explored. Results showed that copper migrated more easily from polypropylene (PPH) films with a maximum rate of 34.51%, compared to those from copolymer polypropylene (PPR) and block copolymer polypropylene (PPB) to 3% acetic acid (w/v). Gamma (γ) irradiation could significantly increase the copper migration (P < 0.05). Different forms of copper were found in different simulants. Copper crystals were found in 10% ethyl alcohol and identified by scanning electron microscopy and energy dispersed analysis of X-rays (SEM-EDX). The hydroxylation (%) of nano‑copper/PP films was less than 100%. These films had certain antioxidant and antimicrobial properties which could extend the shelf life of packaged food. The migration amount of copper into rice vinegar was the largest, with a maximum of 0.65 mg/ kg.Industrial relevanceAlthough nanomaterials are potentially beneficial for food packaging, migration of nanoparticles to the packaged food can be harmful to the human body. Therefore, it is very important to determine the presence and characterize the morphology of nanoparticles in food. In this paper, we have developed a new and effective packaging material containing nanoparticles and have explored the migration form and morphology in food simulants. In conjunction with the results of current study, nano‑copper/PP packaging material can be suggested for maintaining the product quality and has commercial potential.     

Novel foods and food ingredients: what is the mission of scientists and technologists?

The situation concerning world food production is changing dramatically. On the one hand, the world population is expected to grow still further, reaching about 8 billion people in the middle of the 21st century. Novel phenomena, such as ageing of the human population and excess weight in developing countries pose new nutrition problems. Food scares, which were enhanced by recent BSE and toxicological outbreaks, hinder the applicability of some solutions. Under these conditions, scientists and technologists should participate actively in the tasks of informing the population as well as finding new ways to provide people with the optimal amount of nutritious food.     

Kinema — a traditional soybean fermented food: proximate composition and microflora

Kinema, a soybean fermented alkaline food, is a meat substitute to a majority of the people of the eastern Himalayan regions. The moisture content of kinema was 62%; on dry weight basis, kinema contained about 48% protein, 17% fat, 28% carbohydrate and 7% ash; the energy value was 2·0 MJ/100 g. The corresponding values in raw soybeans were 11%, 47%, 22%, 26%, 5% and 2·1 MJ/100 g. While the pH of raw soybeans was neutral to slightly acidic (average 6·75), that of kinema was distinctly alkaline (average 7·89). Free fatty acidity in kinema was about 33 times higher than raw soybeans. A total of 502 bacterial strains representing Bacillus subtilis and Enterococcus faecium, and 198 yeast strains representing Candida parapsilosis and Geotrichum candidum were isolated from 50 samples of kinema. Bacillus subtilis was the only micro-organism recovered in raw soybeans. In kinema, B. subtilis most dominant (3-5 × 10⁸ cfu g^-1 wet weight) followed by E. faecium (5-9 × 10⁷ cfu g^-1) occurring in all market and laboratory-made samples. The populations of C. parapsilosis occurring in 50-80% samples was 0·3-9 × 10 cfu g^-1, and that of G. candidum occurring in 40-50% of market samples was 0·8-4 · 10 cfu g^-1.     

Is authentication of regional and traditional food made of meat possible?

Authentication of regional and traditional food made of meat poses a significant challenge. It continues to be a very difficult task which requires employment of quite advanced analytical techniques. These products, despite a similar process of manufacturing, differ in taste and aroma. This happens due to the use of special breeds of animals, the application of appropriate feeding regimes as well as the effect of the place and climate. In order to perform correct identification of geographical origin, a good solution is to determine both stable isotopes as well as trace elements. It is essential to collect detailed meteorological and geochemical data and information about farming practices and to compare them with the obtained results. In a majority of cases, the performed identification is confined to species and the determination of the animal breed is very limited. In the case of individual breeds a comparative analysis of SNPs appears to present the highest potential, especially genes affecting the coat color of animals may serve as markers. Experiments confirm that genes responsible for pigmentation underwent mutations in individual breeds. Authentication on the basis of the manufacturing process appears to be easier to realize than tracing geographical origins.     

Developments in food processing and increasing gaps in consumers competence of food handling––the challenge for nutrition policy in Europe

Human evolution is accompanied by innovations in food processing. The results are remarkable: there is food security, as there is surplus on cheap, safe and high quality food. Despite this situation nutritional studies reveal that there are still nutritional problems in the world. Food security is only a precondition but no guarantee for nutrition security.The causes of nutritional problems are complex. In industrialised societies the importance of the last links of the food chain, being the competence of consumers regarding food and nutrition, is ignored. Whereas the global knowledge on food processing is increasing continuously, a reverse trend regarding consumer competence can be observed. The consequences of these trends have to be observed and studied. People with less food and nutrition competence are susceptible to disorientation and misguided behaviour. It is likely that the trend accelerates since the traditional ways to learn food and nutrition competence are diminishing; even in the case of food professionals, like cooks or bakers, there is clear evidence of lack of practical experiences.Nutrition and food policy has to focus on this gap. The most important nutritional problems are no longer those of food quality, but related to consumer behaviour. Today’s consumers need high qualification to use all the opportunities to manage the everyday tasks. Without fostering such training (not only for the general population, but also for food professionals) we in Europe are in danger of becoming a food illiterate population.     

Adhesion of human pathogenic enteric viruses and surrogate viruses to inert and vegetal food surfaces

Enteric viruses, particularly human Noroviruses (NoV) and hepatitis A virus (HAV), are key food-borne pathogens. The attachment of these pathogens to foodstuff and food-contact surfaces is an important mechanism in the human contamination process. Studies were done to investigate the nature of the physicochemical forces, such as hydrophobic and electrostatic ones, involved in the interaction virus/matrix but, at this day, only few data are available concerning surface properties of viruses and prediction of the adhesion capacity of one specific virus onto matrices is still very difficult. The purpose of this study was to propose a reference system, including a representative virus surrogate, able to predict as close as possible behaviour of pathogenic viruses in term of adhesion on inert (stainless steel and polypropylene) and food surfaces (lettuce leaves, strawberries and raspberries). The adhesion of human pathogenic enteric viruses, cultivable strain of HAV and non-cultivable strains of human NoV (genogroups I and II), have been quantified and compared to these of human enteric viruses surrogates, included the MNV-1 and three F-specific RNA bacteriophages (MS2, GA and Qβ). A standardized approach was developed to assess and quantify viral adhesion on tested matrices after a contact time with each virus using real-time RT-PCR. Methods used for virus recovery were in accordance with the CEN recommendations, including a bovine Enterovirus type 1 as control to monitor the efficiency of the extraction process and amplification procedure from directly extracted or eluted samples. The adhesion of human pathogenic viruses, ranging from 0.1 to 2%, could be comparable for all matrices studied, except for NoV GII on soft fruits. Adhesion percentages obtained for the studied surrogate virus and phages were shown to be comparable to those of HAV and NoV on inert and lettuce surfaces. The MNV-1 appeared as the best candidate to simulate adhesion phenomena of all human pathogenic enteric viruses on all studied surfaces, while MS2 and GA bacteriophages could be a good alternative as model of viral adhesion on inert and lettuce surfaces. These results will be usable to design relevant experimental systems integrating adhesion behaviour of enteric viruses in the assessment of the efficiency of a technological or hygienic industrial process.     

Can we improve global food security? A socio-economic and political perspective

Ensuring global food security for a growing population remains a major challenge. This is especially true against the background of increasing food prices paired with growing income levels and changing demand patterns in the developing world. At the same time, climate change and the occurrence of more frequent and extreme natural disasters increase the vulnerability of rural farm households, negatively affecting agricultural production. Given the many dimensions of food security, no simple solution can be found. Promoting productivity of farming and increasing the efficiency of the food marketing system are effective measures contributing to rural development in developing countries. Policy reforms in agriculture and beyond help to reduce distortions and change consumers’ awareness with respect to food waste and resource use inefficiencies related to human diets. What is new in this context is the increasing link of agriculture with other sectors such as the energy and the financial markets. This calls for further research as additional pressure is being put on the global food system.     

Indigenous peoples’ fisheries and food security: a case from northern Canada

Indigenous peoples in northern Canada (at least the off-reserve part of the population) experience food insecurity at a rate which is more than double that of all Canadian households. The Cree community of Norway House in northern Manitoba, which harvests and consumes a great deal of fish, may be an exception and may offer some lessons. The objective of the paper is to address food security through the lens of local fisheries, both commercial and subsistence, of a northern indigenous community, and to develop an integrated approach to analyze food security. The approach uses Sen’s entitlement theory and the concept of food sovereignty. This mixed-methods research study employed questionnaire surveys among on–reserve commercial and subsistence fishing households, semi-structured interviews, focus group discussions and follow-up interviews for verification. During commercial fishing seasons (spring/summer and fall), fishers and their helpers share their fish harvest extensively through their families and communal networks, reaching almost half of the total population of the community. Such extensive sharing and the continuing community-based fishery have contributed to Norway House having more than 90 % food secure households, comparable to the Canadian average. Norway House may provide an example for other northern indigenous communities regarding food insecurity through use of fish and other traditional foods. The proposed integrated approach may be useful for analyzing food security in general.     

Is garlic a promising food for benign prostatic hyperplasia and prostate cancer?

Prostate cancer is one of the most common male malignancies worldwide, and benign prostatic hyperplasia (BPH) is a common cause of lower urinary tract symptoms in elderly men. Garlic (Allium sativum) has been known to have anti-inflammatory, anti-cancer and antioxidant effects. Owing to these effects, garlic and its preparations have been used for the treatment of prostate cancer and relief of BPH symptoms for decades. It is thought that the mechanism(s) through which garlic may show anti-cancer and anti-inflammatory effects should be investigated further. Several researchers are attempting to demonstrate the useful properties of garlic and its mechanism(s) of action. This review aims to present the current studies related with the effects of garlic in prostate diseases, namely prostate cancer and BPH.     

Viable but non-culturable forms of food and waterborne bacteria: Quo Vadis?

There is increasing evidence for a viable but non-culturable (VBNC) state in microbes, particularly in the stressing environment presented by modern foods with their varied pre-treatment and packaging strategies. This is a cause for concern because of evidence that microbial pathogens in such a state may retain their capacity to cause infections after ingestion by the consumer despite their inability to grow under the conditions employed in procedures for determining their presence in foods. Heavily stressed pathogenic species of bacteria in a VBNC or not immediately culturable state are potentially dangerous public health problems, particularly as stressed cells may be more virulent than well-fed bacteria. In this viewpoint article, I wish to focus on possible procedures for detecting such organisms and assessing their physiological state.