Suchergebnisse

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and MinimallyProcessed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects - microbiological, sensory, nutritional and toxicological - of decontamination treatments, a team of internationally respected authors reveals not only the impact of de

3.1 Introduction3.2 Food safety education targeting food handlers; 3.3 Effective food safety education interventions; 3.4 Future outlook; Acknowledgements; References; 4 Food Safety Training in Food Services; 4.1 Introduction; 4.2 Legislation about training; 4.3 Evaluation of the programs; 4.4 Planning the training programs; 4.5 Conclusions and future outlook; References; 5 Product Tracing Systems; 5.1 Introduction; 5.2 Traceability: meaning and context; 5.3 International traceability regulations; 5.4 Private global traceability standards; 5.5 Country-specific traceability requirements.

AbstractThe discharge of dyes into water is an ecological problem that can be alleviated by advanced oxidation processes (AOPs), such as UV/H2O2 treatments. Searching for more efficient light sources is a way to improve AOPs' efficiency. This work tested the efficiency of an amalgam lamp on the degradation of an azo dye, studying the effect of dye and H2O2 concentrations and pH, and the influence of some salts on the decolouration rate of methyl orange. Actinometry showed that the amalgam lamp system was able to provide a high incident photon irradiance (6.30·10−5 mol/cm2 s). The amalgam lamp‐driven AOP was able to decolourize the dye at pseudo‐first‐order rates of 0.654–4.008 1/min, with increasing rates at low dye concentration and low pH and at high H2O2 concentrations until a maximum value is reached. The results show that the amalgam lamp can be an alternative light source for fast dye degradation by AOPs.

Supported by the Spanish Institute of Health Carlos III (Co-funded by European Regional Development Fund "A way to make Europe") (CP14/00108, PI16/00261, MS14/00108 [to J.J.]), the Agència de Gestió d'Ajuts Universitaris i de Recerca, Generalitat de Catalunya - Fons Social Europeu (2017 FI_B 00636 [to N.V-T.]), the Spanish Ministry of Science and Innovation (RYC-2012-10995 [to P.D.] and RYC-2011-08796 [to D.R.]), Obra Social Cajastur/Fundación Liberbank, Universidad de Oviedo, CIBERESP, Department of Health of the Basque Government, the Provincial Government of Gipuzkoa, the municipalities of the study area (Zumarraga, Urretxu, Legazpi, Azkoitia y Azpeitia y Beasain), Generalitat Valenciana, Generalitat de Catalunya, Fundació La marató de TV3, and the EU Commission. ISGlobal is a member of the CERCA Programme, Generalitat de Catalunya. ; López-Vicente, M., Ribas Fitó, N., Vilor-Tejedor, N., Garcia-Esteban, R., Fernández-Barrés, S., Dadvand, P., Murcia, M., Rebagliato, M., Ibarluzea, J., Lertxundi, A., Fernández-Somoano, A., Tardón, A., López-Sabater, M.C., Romaguera, D., Vrijheid, M., Sunyer, J., Julvez, J.

Even during the continuing world pandemic of severe acute respiratory syndrome coronavirus 2 (SARS CoV-2), consumers remain exposed to the risk of getting infected by existing, emerging, or re-emerging foodborne and waterborne viruses. SARS-CoV-2 is different in that it is transmitted directly via the airborne route (droplets and aerosols) or indirect contact (surfaces contaminated with SARS-CoV-2). International food and health organizations and national regulatory bodies have provided guidance to protect individuals active in food premises from potential occupational exposure to SARS-CoV-2, and have recommended chemicals effective in controlling the virus. Additionally, to exclude transmission of foodborne and waterborne viruses, hygiene practices to remove viral contaminants from surfaces are applied in different stages of the food chain (e.g., food plants, food distribution, storage, retail sector, etc.), while new and enhanced measures effective in the control of all types of viruses are under development. This comprehensive review aims to analyze and compare efficacies of existing cleaning practices currently used in the food industry to remove pathogenic viruses from air, nonfood, and food contact surfaces, as well as from food surfaces. In addition, the classification, modes of transmission, and survival of food and waterborne viruses, as well as SARS-CoV-2 will be presented. The international guidelines and national regulations are summarized in terms of virucidal chemical agents and their applications.

Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV's limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.

Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV's limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising. ; Ciencias de la Alimentación