Photoinitiators: a food safety review

Ultraviolet light printing inks are considered safer than the classical inks; however, despite being on the outer surface of the packaging material, their components can migrate into foodstuffs and can give rise to contamination. Photoinitiators are a part of the formulation of printing inks, being an important class of migrant, for which there have been more than 100 incidents of contamination of packaged food with photoinitiators reported through Rapid Alert System for Food and Feed (RASFF) alerts in the European Union. In this review the process of photo-polymerisation is explained in depth to provide an insight into the complexity of the process, and the diversity of potential contaminants together with their degradation products. The critical factors affecting the migration process itself are reviewed, together with analytical methods and the current legislation in the European Union and other parts of the world.     

生姜及其提取物在食品加工中的应用

介绍了生姜的主要功能成分,并详细叙述了生姜及其提取物作为调味剂、抗氧化剂、护色剂、保鲜剂、防腐剂、嫩化剂、澄清剂、凝乳剂等在食品加工中的应用及其作用机理.     

Applications and implications of nanotechnologies for the food sector

A review of current and projected nanotechnology-derived food ingredients, food additives and food contact materials is presented in relation to potential implications for consumer safety and regulatory controls. Nanotechnology applications are expected to bring a range of benefits to the food sector, including new tastes, textures and sensations, less use of fat, enhanced absorption of nutrients, improved packaging, traceability and security of food products. The review has shown that nanotechnology-derived food and health food products are set to grow worldwide and, moreover, a variety of food ingredients, additives, carriers for nutrients/supplements and food contact materials is already available in some countries. The current level of applications in the European food sector is at an elementary stage; however, it is widely expected that more and more products will be available in the EU over the coming years. The toxicological nature of hazard, likelihood of exposure and risk to consumers from nanotechnology-derived food/food packaging are largely unknown and this review highlights major gaps in knowledge that require further research. A number of uncertainties and gaps in relevant regulatory frameworks have also been identified and ways of addressing them proposed.     

Partition coefficients in food/packaging systems: a review

Food contamination can result from various interactions between food and packaging materials. Migration of volatiles, additives, monomers and oligomers from packaging materials into food or adsorption of volatile compounds from the food by the polymer are important considerations from safety, hygienic and economic points of view. The term 'migration' includes two phenomena (partition and diffusion) that can be important in determining the concentration of contaminants in a food system at any time. An estimation of the partition coefficient, K, in food/packaging systems has been the major objective of numerous different studies. Various parameters can influence K such as temperature, pH, the chemical structure of the migrant, molecular size and structure, fat content, and degrees of crystallinity. Some theoretical approaches such as the quantitative structure-property relationship method could be of interest in the near future.     

食品添加剂在食品生产中的应用及监管

介绍了食品添加剂的定义及使用原则,指出了食品添加剂在使用过程中存在的问题,并对食品添加剂在食品生产中的应用及监管提出了建议。     

Extrusion processing of raw food materials and by-products: A review

ABSTRACT

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.     

食品加工业中生产设备的安全管理

主要阐述、分析了食品加工业中生产设备安全管理的重要性,并总结出设备安全管理的一些措施、方法。     

Processing effects for safety and quality in some non-predominant food technologies

Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall quality and, hence, acceptance of food products. Since food safety is also an important factor to be considered in food processing, preservation methods are selected taking into account the best compromise between microbial inactivation and preservation of quality attributes. Instrumental and sensory methods, as well as a match between them, are studied and perfected in order to verify how well a specific type of food has been processed to make it "functional" in sensory terms.     

Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

Biofilms are immobile communities of micro‐organisms attached to any surface, such as stainless steel or a food matrix surface or on packaging material. They may be composed of a single species, but more generally, in the natural environment, they consist of mixed species together with an extracellular matrix. Biofilms provide a common mechanism of persistence for a number of bacterial species especially in food processing environments, and therefore, prevention of biofilm formation and the removal of preformed biofilms are an important issue for the food industry. This article reviews the current understanding on the formation of biofilms and recent developments in biological and chemical methods for prevention and removal.     

Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review

ABSTRACT

Consumers currently demand more nutritious food, which is minimally processed and naturally produced. Flavonoids are one of the major plant metabolites found throughout the plant kingdom, especially in fruits and vegetables. Flavonoids exert tremendous positive effects on health and protect against various diseases. Fruits and vegetables are difficult to store for a long period, owing to their perishable nature even at low temperatures. Therefore, processing is necessary to prolong their shelf lives and increase nutritional values. Thermal processing has been used in the food sector since ancient times. However, nonthermal processing has become more attractive to consumers and product developers recently, owing to the retention of beneficial health properties after nonthermal processing. The present review will address the effects of thermal and nonthermal processing methods such as blanching, drying, high-pressure processing, ultrasound, pulsed electric field, and ultraviolet irradiation on total and individual flavonoid content in fruits and vegetables. In addition, this text will elucidate the stability characteristics as well as bioavailability, cytotoxicity, and transformations of flavonoids during thermal and nonthermal treatments.     

微生物来源的食品酶制剂的安全特性评价

介绍用于生产食品酶制剂的微生物的安全性、潜在的产 毒素性、潜在的致病性、工程酶原理及特征,说明建立食 品酶制剂的安全评价的重要性,并介绍一种新的安全评 价体系。     

食品辐照对食品品质的影响及其安全性

简要综述食品辐照对食品营养品质的影响。低剂量辐照食品对食品糖粉、蛋白质、脂肪和维生素没有影响,适当的剂量辐照食品可以降解食品中农药残留,减轻食品过敏,杀死有害微生物,提高食品品质。因此辐照食品也是安全的。     

我国膨化食品行业质量安全问题分析及发展趋势

主要从膨化食品原辅料、加工过程、包装、贮藏及运输等环节对其可能产生的质量安全问题进行分析说明,并就膨化食品加工业未来发展趋势进行阐述。     

臭氧技术在食品工业中的应用

综述了臭氧的理化性质，臭氧的产生，测定方法以及臭氧的杀菌消毒能力，同时列举了臭氧在国内外应用于食品工业中的诸多实例。臭氧处理水果蔬菜被证明可以延长其货架期，也可以降解农残。臭氧应用于食品，因其分解速度快，所以在食品中无残留。本文就臭氧在食品工业中的应用加以讨论，以期加速臭氧在食品加工中的应用。     

食品中病原菌检测技术研究进展

介绍了许多食品安全检测新技术和新方法,包括生化检测技术、免疫学技术、PCR检测技术、生物芯片技术、传感器技术、流式细胞术和基因探针技术,并且阐述了食品安全检测技术的发展趋势,这些技术的发展将会在食品卫生检验方面起到越来越重要的作用,最终将达到预防肠道传染病和食物中毒发生的目的。     

预防和控制食品添加剂对食品安全的影响及防止对策

食品添加剂安全问题是食品生产、监管、检测及保障民生的重大社会问题,从食品添加剂对人体的危害入手,分析了食品添加剂中常见的防腐剂、抗氧化剂、着色剂、护色剂及甜味剂的现状及危害因素,提出预防和控制使用的相应措施,以便更好的提高人们对食品添加剂使用的安全意识和维护自身健康。     

Reliability,availability and maintainability analysis in food production lines: a review

The scope of this study is to review reliability, availability and maintainability (RAM) analysis in the food industry and aims to identify the critical points of the production systems that should be improved by the operational performance and the maintenance effectiveness. RAM is an engineering tool that addresses operations and safety issues of production lines and aims to identify areas within the system or process where significant improvement can be achieved. Food production lines consist of several machines supplied with a common transfer mechanism and control system that have different failure modes. When a random failure occurs, the failed machine stops and forces most of the line upstream of the failure to operate without processing, whereas the material (raw, intermediate or end‐product) of the line downstream may have to be scrapped because of quality deterioration during the stoppage. The negative failure impact is the drop of line reliability and production rate.     

变频器在食品机械中的应用

介绍了变频器在食品机械中的几种典型应用,指出变频器在现代食品工业中具有广泛的应用优势.     

食品中“塑化剂”检测技术与应对策略

食品安全事件时有发生,在2011年台湾地区出现"起云剂"(即塑化剂)事件后,前不久媒体又曝出我国某著名白酒品牌产品中"塑化剂"超标事件,从而引发了人们对"塑化剂"进一步的关注及思考。文中对塑化剂的定义及种类、食品中可能含有的主要塑化剂种类、食品中塑化剂的检测方法、邻苯二甲酸酯类物质在食品包装材料中迁移的研究以及引起食品塑化剂超标的原因及对策做了系统介绍,为相关科研人员的进一步研究提供参考。     

食品中酶的微波钝化技术研究进展

食品中的酶对食品质量具有正反两方面的影响,因此在食品加工过程中,有效控制食品中酶的活性显得尤为重要。传统热处理是钝化食品中酶的主要方式,而近年来一些新型的钝化酶技术已成为新的研究热点。文中就微波钝化酶技术的原理与微波钝化酶的影响因素进行了综述,同时概述了微波钝化酶技术在食品中的应用状况,最后对微波钝化酶技术发展趋势提出了展望。