Questions related to Food Safety
I would like to test a biological method of screening vegetables/fruits for the presence of pesticide residue. Since a biological agent is used, the extraction solvent should be non-toxic.
Food can be packaged in can made of tinplate (tin-coated steel); however, tin (Sn) contain lead (Pb) that could migrate to food and safety issues could raised
The United Nations sustainable development goals include eradication of hunger. To feed 10 billion persons 2050, we need to get the trade-offs right between sustainability, food security, food safety, and make better use of food already produced. In Indian Context...where we have to feed more than 1.3 Billion people with shrinking natural resources is already been a herculean task...then do we withstand with stringent food safety reulations/norms....
I invite you to read this article and discuss it.
Do you have any related articles?
I'd like to give my students attending the environmental health and food safety practical activities the opportunity to get familiar with a simple method of measuring pesticide residues in foodstuff. Preferably, the price should not exceed 2000 US Dollars. High accuracy would be desirable but not an absolute requirement.
Food safety and security issues such as food contamination can be occurred due to disastrous situations including natural disasters, pandemic situations, war, shipwrecks, etc. What are the best precautions to address these food safety issues to fulfill the dietary requirements of the affected community?
My project is on the production of a novel beer using non-traditional yeasts. At later stages, we are considering large scale production and commercialization.
The issue is, some of the yeast species that I am working on are not present in the Qualified Presumption of Safety (QPS) list of the European Food Safety Authority (EFSA), or in the Generally Recognized as Safe (GRAS) list of FDA. Although, there are articles and/or patents on their use for beer/wine production and they are present in IDF/EFFCA inventory of microbial food cultures.
The sources I found are a little confusing as I am not very familiar with this process.
My main question is, is having a QPS or GRAS status necessary for a species for their use in commercial production?
For a deeper understanding, my further questions are:
- Is it the same for filtered beer, even if the microorganism will not be in the final product?
- If we apply for QPS/GRAS, how long the process takes? - From my understanding, EFSA is updating their evaluation every 6 months, and their list every 3 years. Therefore, if I apply for a new species, the earliest possible approval would be in their next list?
- Should we apply for QPS/GRAS for a new strain of a QPS/GRAS species if we want to commercialize?
- If the new species belong to the same genus, would it help with the process? (For example, Lindnera jadinii is on the list, would it make it easier for Lindnera saturnus?)
- Is the absence of toxic/harmful effects on the human, animal, environment is sufficient for this status, or are clinical studies required?
- Would Anamorph/Teleomorph names of the same species in the list make any difference?
Thank you very much for all your help in advance.
Initially the GMO crops were developed to help farmers prevent crop loss through more resistance to insect damage, tolerance to herbicides and resistance to plant viruses. But, there are many cases of negative effects, and high risks. From your perspective and experience what would be those risks of using GMOs in the agriculture.
Currently, in order to identify insect eggs in stored or processed products (such as contaminated flour or wafer samples), staining was performed based on the method mentioned in the below article.
Microscopic images of possible identified cases were taken with a magnification of 10*20 X, as follows.
Please guide us about the accuracy of detected eggs from other residues (flour) as well as the type of species (beetles) related to them?
Can this method be also used for the detection of larvae and pupa?
In general, what is the fastest way to detect and identify each stages of beetle life cycle (egg, larvae and pupa) in stored or processed products?
What are the incidents of contamination of food and water caused by different natural toxins within the past 5-years?
I found some incent in about a decade ago. But I want the once that happened in the last 5 years. Kindly share helpful links and information.
We all are thinking for climate change, sea-level rise, Global warming, poverty etc. big issues. But, at the same time, we also triggering those issues by our unsustainable food consumption practices.
Every year, we are generating about 1.3 billion tons of food waste. This food waste accounting in greenhouse gas emissions (about 4.4 gigatons of GHGs ,annually) and environmental degradation. Developing and developed, both countries are wasting about 40% foods.
If we don't waste our foods, it will be enough to feed others 3 billion people annually. We have to be aware of proper consumption of our foods and proper management practices of food wastes globally.
What is your perception? Could it be a good thing for food producers? Is there a positive point of the pandemic that can be rescued as favorable? what things can be corrected so as not to fall into the same problems that occurred during the quarantine. Your opinion will help us to understand the different realities in different countries.
Now-a-days, food safety is a major concern to the consumers. The consumers are interested to buy safe food to enjoy a healthy life. However, in the recent years, the concept of organic food is introduced. It is well known that for the production of organic food all type of chemicals are strictly prohibited. Therefore, it is a little bit difficult to produce organic food. Could you please clarify that what are the major differences of safe food and organic food? Do you agree that the consumption of safe food is enough to ensure a sound and healthy life?
Usually, it is very difficult to ensure safe and hygienic street food for the people of developing countries. I would like to get some innovative ideas for resolving food safety related issues to ensure safe street food
Coronavirus disease 2019 (COVID-19) is an infectious disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). It was first identified in December 2019 in Wuhan, China, and has since spread globally, resulting in an ongoing pandemic. As of 12 May 2020, more than 4.17 million cases have been reported across 187 countries and territories, resulting in more than 286,000 deaths. More than 1.45 million people have recovered.
Food safety is used as a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
Food security, as defined by the United Nations’ Committee on World Food Security, means that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life.
There are claims that 1/5 of all wild fish caught is used for production of fishmeal and fish oil. Most of this is used for fish farming. Most of the fish used to make fishmeal and fish oil is claimed to be suited for human consumption. What is the effect of this fishing on local food security? Does this kind of production effect your local fisheries?
I am searching for legislation regarding the legal limits of furosine in milk but I have found so far only information regarding Italy. Are you aware of other EU and not EU countries setting maximum levels in milk or other commodities?
Thanks a lot!
Centers for Disease control and prevention (CDC) and the U.S. Food and Drug Administration (FDA) have announced food safety alert regarding the outbreak of Salmonella Newport infections linked to onions in various states in America.
In biopreservation, bacteriocins play an important role in extending shelf-life of food. Nisin recognised as GRAS and approved by FDA. Is there any other LABs or others naturally occurring antimicrobials approved by any standard food safety authority , if yes! then what are those and please mention the permissible limit.
COVID-19 may have positive or negative impacts on food safety and processing flow. So that may be very fine to have such a comparison of a specific period of the year 2019 and 2020.
In Food Safety Control, it is usually determined to suppliers to send pesticides screening of the raw material. When it is identified a pesticides, how do you evaluate this CoA (which references?) and how do you treat this nonconformity with your supplier?
Many countries are recording patients who are infected with the novel virus which has rendered advance economies comatose. A large percentage of food in such developed countries and even the developing ones come from overseas eg China. How will this impact on food safety and security? Are there possible ways of mitigating these effects?
Under 9 CFR 430, establishments in Alternative 2b and 3 are required to sample food contact surfaces for Listeria monocytogenes or an indicator organism.
As part of this testing, are establishments expected to identify all possible food contact surfaces for sampling? I wonder how do you interpret the above rule.
I'm doing a study by using honey as my main treatment substance. The problem with honey is, honey collected from different sources have different physicochemical characteristic and its ingredient is also different. Does each honey sources need to undergo separate toxicity test? Human have consume honey for thousand of years and we can relatively say it is safe especially after rigorous standard food post-harvesting processes.
Is EO suitable only to provide global food production monitoring or it can help also to farmers in developing countries? Is the resolution of current EO limitation? Where EO could help to farmers? What could be killing applications? Are this climatic analysis or some other analysis? This and more other questions we are trying to answer in EO4Agri projects http://www.eo4agri.eu/ . See our gap analysis report https://www.researchgate.net/publication/336022413_EO4AGRI_D22-Initial-Workshop-User-Requirements-and-Gap-Analysis-in-Different-Sectors-Report-v10 and try to help us identify additional possibilities or comment our conclusion. During the project we already discussed our ideas with African community during Nairobi INSPIRE Hack https://www.plan4all.eu/2019/04/team-1-progress-report-i/
I am doing a research on the title of "Demand for Food Safety attributes for Vegetables" using a discrete choice experiment and conditional logit regression in SAS.
one objective of my study is to identify factors affecting the demand for food safety attributes and these factors are socio-demographic factors. my question is how can I analyse data through SAS (which Proc or code)?
I want to analyse the interaction effects of socio-demographic factors on demand!
- How will the yeast contaminated product affect a consumer’s health?
- What might be the cause of yeast growth on chocolate?
- What can we do to prevent high yeast counts in chocolate products?
We are taking up a work on milk from peri-urban areas of Guwahati city. Although there are some literature on detection of M. bovis in milk samples, I am interested on application of molecular based techniques as well as other rapid methods. How far is it possible to detect M. bovis in milk by PCR? Other than PCR, is there any sensitive and specific rapid test for detection of M. bovis in milk samples?I shall be very happy to have the answers for food safety.
I need to know for the presence of food safety precautions and the toxicity found in ginger, turmeric and lemongrass.
I'm dealing with this risky bacteria.
I am a BSc Veterinary Medicine graduate, Cairo University, Egypt. I have a Microbiology&Toxicology MSc Food Safety, Wageningen University, The Netherlands.
During my MSc, I did my thesis on the microbial ecology and the impact of growth history on stress robustness of Listeria monocytogenes. On pursuing my postgraduate training, I joined the Euroleague of Life Sciences ELLS summer school on '' Pathogens, Parasites and Their Hosts; Ecology, Molecular Interactions and Evolution'' provided by Hohenheim University, Germany.
May I ask whether I can join the research project as a PhD student?. Please, find my attached resume
I am examining the safety of a food production site. I find a lot of non-detects, which is a good thing in terms of food safety, but handling the zeros in the data is an issue. Certainly, I can't covert 0 CFU/ml to log value. Also adding a constant i.e Log(0+1) will change the entire meaning of the obtained results. I wish to statistically analyze the data; now since no statistical software accepts string/text data, I have to give a value for the log CFU/ml of the non-detects. Does anyone have a suggestion?
I was considering to modify the counts from 0 to 0.00001 which will in turn give a value of 0 log CFU/ml, however here too the CFU/ml value would be altered from the raw data. Any thoughts?
The issue of food waste (FW) in the global context has an in-depth meaning for sustainability. FW is not an exotic topic anymore, nurtured by the scientific community only. It has economic, social and environmental impacts. It has become a wide topic for debates. FW is met throughout all the food supply chain (FSC). At the end of this chain, at the consumption stage, are the households and the restaurants. FW is social misbehaviour. In Europe, FS is the second largest FW producer, with 20% of total production - approx. 25.5 million tonnes, annually. Presently, In Romania, where the research is carried out, there are no studies attesting the existence of FW in the FS, especially in the restaurants.
Presently, In Romania, where the research is carried out, there are no studies attesting the existence of FW in the FS, especially in the restaurants. The only available data is based on approximations.
Unlike other non-food innovations, food materials remain the same ,coming from nature / agriculture, so what thought can one hold about new generation with nature's produce ? Do we mean innovating new proteins, so far the same amino acids structure any protein since centuries.The idea even of introducing new generation in foods sounds unhealthy. So far food safety, food hygiene, food processing or now food security have did come with new approaches / ideas/innovations but adding new generation in foods does not make any sound /good sense to me. What is basic definition of food ? Once we make it clear then automatically we may disagree to adding new generation into the basic definition.
Currently, I am working on aquatic toxicology, particularly heavy metals. Therefore I want to know the latest maximum permissible limits of these heavy metals (Cr, Mn, Fe, Co, Ni, Cu and Zn) in food fish. The limits which I have are very old (FAO/WHO 1983/1989).
The in vitro analysis of extracts and essential oils of some plants had a good result against pathogenic bacteria and can participate to extend the shelf life of food products, but some problems have been encountered in the in vivo testing about the performant methods that can be used to insert these substances into feedings especially in meat products.
I’m trying to create LB growth medium (1% Tryptone, 0.5% Yeast Extract, 0.5% NaCl and 0.3% agar) with different water activity using PEG200.
Any suggestions on what concentration of PEG200 will create water activity of 0.95 and 0.97.
Also, has anyone measured water activity of LB?
We can observe an increasing trend in food stores where consumers would like (somewhere they already can) to bring their own reusable containers to the store to buy food items in the way to reduce waste.
Although there is no legal obstacle that would prevent food business operators to sell food to the consumer in the way I described above, there is to my professional opinion an increased risk for cross-contamination if unconfessed consumer would for example use the same container to buy raw foods such as fish and meat during the first shopping visit and for some other perishable food items which can be directly consumed during the second shopping visit. Especially if the cleaning procedure in-between is not sufficient.
Of course an important aspect in this context would be informing and educating the consumer which containers are appropriate and how to proceed if such a system is set-up in a food store.
Another hygienic consideration which has to be done is cross-contamination of the working surface at the food store from the reusable container brought by the consumer to buy food. There are some solutions to prevent this like the one in Germany: https://www.youtube.com/watch?v=JnYtO6TStCI
And there is also the question about LCA (Life Cycle Assessment) of different reusable containers in comparison to the conventional single use materials widely used not, which I am not going to address here.
I would be very interested in your experiences, thoughts, hesitations, consideration, fears etc. about hygienic aspect of such an approach regarding the prevention of foodborne illness.
I found some papaers and documents related to this issues. But if you think there is some paper, guideline, recommendation which would be worth to consider please feel free to share it here.
Best regards, Andrej
For example the large carpenter bees can visit Calotropis or other wild bees visit Peganum. I would like to understand how the bee deal with these plants and is the nectar of these plants contain the same toxic contents of the whole plant?
I am a bit confused with pesticide half life. As far as I know, it is used for environmental purposes.however, if a pesticide is systematic then the biological process would deal with it during the waiting period but if a pesticide is by conract, dose it have the same waiting period or do we relay on the washing step to remove the residues fron the surface of fruits and vegetables.
If we relay on the weather conditions to degrade pesticides from the surface, do they have then similar time as Half-Life.
Do low, moderate and high half-lives presist in the environment somehow related to the safety of plants in fields, produced for humman consumption or as animal feeds.
Consequent to some food-borne incidents in recent years, there have been significant increase in public health concern and decrease in consumer confidence. Despite significant advances in detection tools, regulations, monitoring and consumer education on food safety, reports of food borne illness outbreaks continue to increase. Within the supply chain which is increasingly becoming more complex in the globalized market, adulteration (unintentional or intentional) is the key food safety issue. Increase in imports of food/processed food items due to cost concerns, availability and consumer demand for diverse food products also provide chances for food contamination/adulteration. Regulatory bodies are comforting with major food safety issues including changes in our food production and supply, environmental changes leading to food contamination, new and emerging bacteria, toxins, and antibiotic resistance and consumer preferences and habits leading to increase in imported foods. At this juncture, what should be the effective strategies to address the emerging challenges to provide safe, healthy, nutritious and sustainable produced food to the world's population?
I would like to know if there is any possibility to apply the capillary colum CP Sil 88 for food safety analysis?
I realise that it is a CG column for FAME analysis but I would like to investigate if someone knows hat it is possible to apply it for pesticides, contaminants, histamine, or in the food safety field
Thanks in advance
We all see innovation in almost every field, almost every year/month/day.
We have better laws and protection. Food safety, property rights regulated, human rights, international criminal justice and so on...
But, morally, how do you think we as humankind are?
Are we better than in the past?
Do we respect others?
Do we try to understand others needs?
Do we stop doing what could - anyhow - prejudice others, just because it could? Even if it can certainly prejudice us?
Biosecurity, I feel, is a strategic and integrated approach that needed a regulatory frame-work and policy to analyze and manage risks associated with food safety, plant and animal health and environment. How to frame that?
When we eat our food we eat a lot of endophyes and lot other microbes along with our food. but when it comes to GM Food (which contains another piece of DNA in it) many eyebrows are raised. I m not promoting GM technology but my question is that GM technology can’t be merely overlooked. Present day trials are somewhere failing in biosafety requirements. We need to prepare bio-safe GM crops as better alternative to food loaded with chemical fertilizers and pesticides. We are 7.6 Billion already..... food and its safety both are much needed.
I have been researching Japan's high dependency on food imports. Japan imports 60% of his foodstuffs which has become an issue of concern among Japanese citizens and for the Japanese government. In this context, the low food self-sufficiency rate of 40% has been discussed as a problem, in particular in the context of the expansion of free trade negotiations Japan has been involved in. I have been asked several times by students whether a low food self-sufficiency rate is really a problem, or if it is portrayed as a problem in order to promote domestic foodstuffs more strongly? Can anybody recommend materials in which the significance of a high food self-sufficiency is not a given but is more critically discussed? Thanks!
- What are evolutionary aspects of food safety standards adopted in different countries or there are any universal norms being followed ?
- What kind of practicalities being faced by both researchers as well as practitioners in food safety-related technologies ?
- What are the possible research and development issues involved?
could you please help me find a review paper or several method for pesticide residue analysis from volatile oil such as (orange oil, chamomile oil, marjoram oil, jasmine oil, onion oil and basil oil using LC-MS/MS and GC-MS/MS.
I wish to send strains of Salmonella enterica and Campylobacter jejuni from Japan to the United States, and I am wondering if US customers require an import permit.
We welcome and would be most appreciative if you could share with us from your own experience and knowledge how this fascinating emerging tool is or will be used.
*Crowdsourcing is defined as taking a job that is traditionally performed in an organization by employees and outsourcing it to a crowd of undefined network of people (non-employees) in the form of an open call. For example, food companies or regulators may ask customers to tweet or to share their posts regarding potential food safety issues.
- Can you briefly explain why not?
- Can you envision where and how it could be applied for food quality and/or safety
- Do you have an estimation on the time and/or tools required for implementation?
- What type of crowdsourcing practices do you use?
- Why do you use crowdsourcing?
- Are there any specific benefits?
- Are there any specific drawbacks?
- Can you describe specific example (s)?
- Can you estimate the typical time or the duration?
Any additional points to share?
Dear all, I want to know the latest rules and regulations related with Hazard analysis and critical control points (HACCP) implementation for food safety.
Im going to use the haemocytometer method to count fungal spores from copra. Is there a standard set by FAO or other regulatory bodies for fungal count in foodstuffs or oilseeds like copra?
Food safety is a concern for many consumers and adulteration of food of animal origin becomes a widespread practice in countries lacking food control authorities.
EU regulation no 2074/2005 gave the maximum level of TVB for fish in 3 categories as 25, 30 and 35 mgN/100 g.
I need to know what are the basic to set this level. Is that only organoleptic rejection level or any other parameter involved it?
I am planning to do a research to evaluate food safety knowledge, attitude and practices of food handling handling personnel and microbial assessment in a small factory with less than 20 people; which means the population N is 14. Is it justifiable to conduct in-depth interviews on such a number?I need this information as a guide to conducting microbial sampling and analysis and to identify whether there will a necessity for training the food handlers particularly on GMPs.
we analyzed milk samples of same batch and packed at same date and same time (both samples in original packaging and sealed)
but the results obtained are not understandable
one sample has High TPC and Coliform whereas the other has lowTota Plate Count and negative coliform.
there is no testing error and no cross contamination.
can any one explain the factors
In the European Union, under the plant protection products regulation (2009-1107) the European Food Safety Authority (EFSA) carries out the risk assessment and the Commission approves the active ingredient.
Recently, EFSA found glyphosate safe as an active ingredient, while International Agency for Research on Cancer (IARC) declared glyphosate a “probable human carcinogen”.
EFSA refers to the active ingredient, disregarding the issue of the co-formulants raised in the article 27 of the plant protection products regulation, while IARC refers to the formulation (active ingredient plus co-formulants). Hereby, I do not want to highlight other methodological differences of the two Agencies, e.g. how the studies for assessment were selected, but only the approach: active ingredient or formulation.
In the attachment a document where the issue has been raised some years ago and now someone has ignored the issue.
Based on this case and/or similar cases, the main question is the following:
How is the risk assessment procedure for the plant protection products in your countries/institutes, and what is your opinion?
Vegetables and fruits are consumed daily by man as delicacies or food substances necessary for a healthy living. These, probably because of their mode of production or handling could be contaminated with human or other animals' faeces/discharges, which may contain parasites and their infective stages. Can these contaminated fruits and vegetables be said to be infested or infected by these parasites or their stages?
The high resistance of the pest to chemicals is a huge challenge for small scale farmers and an environmental and food safety concern for the general public due to high pesticide application per growing season of tomato.
I have not found any substantiating evidence in the European Food Safety Authority web nor in the WWW. Maybe it is a scaremongering marketing tactic to boost sales of micronutrient complexes (instead of chelates) but the fact remains that rumour is widespread in mediterranean Spain. Any news or comments?
I have ready many articles about association of Vibrio vulnificus, V. cholerae and V. parahaemolyticus with sea foods like oyster. I just wanted to know why this shell fish groups are favorable for these groups of microorganisms. Thank you