Global Food Safety Brochure

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Global Food Safety Brochure Food SafetyGet Appsyour Notebook Free at www.dionex.com/foodnotebook Related Dionex Applications Literature Dionex has an extensive library of methods and techniques for determining a wide variety of analytes important to the food industry. Below is a selected list of applications covered in this brochure. For more information, please visit www.dionex.com and click on Industrial/Food and Beverages on the sidebar under Applications. All of the literature below can be found by clicking Literature and Manuals under Training and Corporate Headquarters Support on the sidebar, or by contacting your local Dionex representative. Dionex Corporation 1228 Titan Way P.O. Box 3603 FOOD SAFETY LITERATURE Sunnyvale, CA 94088-3603 Tel: (408) 737-0700 Contaminant Matrix Resource Fax: (408) 730-9403 Fried and baked AN 409: Fast Determination of Acrylamide in Food Samples Using Accelerated Acrylamide foods Solvent Extraction Followed by Ion Chromatography with UV or MS Detection Worldwide Sales and Service Adulterants Fruit juice AN 82: Analysis of Fruit Juice Adulterated with Medium Invert Sugar from Beets North America U.S./Canada (847) 295-7500 Poster: Fast and Effective Determination of Aflatoxins in Grains or Food Using Aflatoxins Grains and seeds Accelerated Solvent Extraction Followed by HPLC South America Liquid food AN 165: Determination of Benzoate in Liquid Food Products by Reagent-Free Brazil (55) 11 3731 5140 Benzoate products Ion Chromatography Europe AN 182: Determination of Biogenic Amines in Alcoholic Beverages by Ion Austria (43) 1 616 51 25 Biogenic amines Beer, wine Chromatography with Suppressed Conductivity and Integrated Pulsed Benelux (31) 20 683 9768 Amperometric Detection (32) 3 353 42 94 AN 183: Determination of Biogenic Amines in Fermented and Non-Fermented Denmark (45) 36 36 90 90 Biogenic amines Meats, cheese Foods Using Ion Chromatography with Suppressed Conductivity and Integrated France (33) 1 39 30 01 10 Pulsed Amperometric Detection Germany (49) 6126 991 0 AU 162: Determination of Biogenic Amines in Fruit, Vegetables, and Chocolate Ireland (353) 1 644 0064 Fruit, vegetables, Biogenic amines Using Ion Chromatography with Suppressed Conductivity and Integrated Pulsed Italy (39) 02 51 62 1267 and chocolate Amperometric Detection Sweden (46) 8 473 3380 Iodide Milk AN 37: Determination of Iodide in Milk Products Switzerland (41) 62 205 9966 United Kingdom (44) 1276 691722 AN 221: Rapid Determination of Melamine in Liquid Milk and Milk Powder by Melamine Milk HPLC on the Acclaim Mixed-Mode WCX-1 Column with UV Detection Asia Pacific AN 112: Determination of Nitrate and Nitrite in Meat Using High-Performance Australia (61) 2 9420 5233 Nitrate and nitrite Meats Ion-Exchange Chromatography China (852) 2428 3282 Organochlorine AN 349: Rapid Determination of Organochlorine Pesticides in Animal Feed India (91) 22 2764 2735 Animal feed pesticides Using Accelerated Solvent Extraction Japan (81) 6 6885 1213 Korea (82) 2 2653 2580 Organophosphorus AN 343: Determination of Pesticides in Large-Volume Food Samples Using Fruits, vegetables pesticides Accelerated Solvent Extraction Singapore (65) 6289 1190 Taiwan (886) 2 8751 6655 AN 356: Determination of Perchlorate in Vegetation Samples Using Accelerated Perchlorate Vegetation Solvent Extraction and Ion Chromatography Fruits, vegetables, Pesticides AN 332: Accelerated Solvent Extraction of Pesticide Residues in Food Products grains www.dionex.com AN 196: Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Edible Polycyclic aromatic Edible oils Oils by Donor-Acceptor Complex Chromatography (DACC)-HPLC with hydrocarbons (PAHs) Fluorescence Detection Dried fruit, wine, AN 54: Determination of Sulfite in Food and Beverages by Ion-Exclusion Sulfite Dionex products are designed, bottled juices Chromatography with Pulsed Amperometric Detection developed, and manufactured AN 353: Rapid Determination of Sulfonamide Residues in Animal Tissue and under an ISO 9001 Quality System. Sulfonamides Animal tissue Infant Food Containing Animal Products Using Accelerated Solvent Extraction Grains (wheat AN 350: Extraction of Zearalenone from Wheat and Corn by Accelerated Zearalenone and corn) Solvent Extraction MSQ and MSQ Plus are trademarks of Thermo Fisher Scientific. All All TN 208: Methods Optimization in Accelerated Solvent Extraction Venture is a trademark of W. R. Grace and Co. TN 209: Accelerated Solvent Extraction Sample Preparation Techniques for Food DCMSLink, Reagent-Free, and RFIC are trademarks and Acclaim, ASE, ASRS, All All and Animal Feed Samples AutoSuppression, AutoTrace, CarboPac, Chromeleon, CSRS, IonPac, and UltiMate are registered trademarks of Dionex Corporation. TN 210: Accelerated Solvent Extraction Techniques for In-Line Selective All All Removal of Interferences © 2009 Dionex Corporation LPN 2135-02 PDF 08/09 Printed in U.S.A. Passion. Power. Productivity. Global Supply, Local Concern Increasingly global food supply chains have raised concerns about food safety. Products are grown and processed in widely differing environments under a variety of regulatory frameworks, travel thousands of miles, are kept in various storage conditions, experience temperature fluctuations that may affect shelf life, and are handled by many different people. At any point in this process, products can be contaminated or may become unfit for consumption. Contaminants may originate from agricultural Food contaminant analysis poses several Fortunately, with Dionex technology many of sources, such as pesticides, animal growth challenges. Usually, the contaminant must be these food contaminants can be extracted hormones, or antibiotics; environmental isolated from the food matrix before it can be and identified reliably and quickly before they sources, such as water and air pollutants; analyzed. The proper separation technique, reach the table. Dionex has worked with or from food production processes, via medium, and mobile phase/gradient must industry and regulatory agencies to develop contamination or adulteration. Food be identified, depending on the suspected extraction, sample preparation, IC, and HPLC contaminants may cause acute effects contaminants. Finally, a detection method solutions for the determination of a broad ranging from mild rash, light headache, or sensitive to the suspected contaminants range of food contaminants. vomiting to more serious diseases like cancer, must be used. auto-immune diseases, thyroid problems, and even death. Health effects of exposure to contaminants may become apparent only after years of prolonged exposure. page 2 Food SafetyGet Appsyour Notebook Free at www.dionex.com/foodnotebook System Solutions Solvent and Solid-Phase Extraction Ion Chromatography Liquid Chromatography Solid food samples (e.g., grains, fruits, Since the development of ion chromatography The Dionex UltiMate® 3000 series of liquid vegetables, meats) require sample (IC) analysis over 30 years ago, Dionex has chromatography systems are ideal for preparation before analysis. Common pioneered the development of IC systems, the analysis of organic contaminants, for extraction techniques, such as Soxhlet and media, and applications. Whether you are example polycyclic aromatic hydrocarbons sonication, are slow and use high solvent running a few food samples for process or pesticides. Choose from a wide variety volumes. Additional cleanup steps are often development or have a heavy workload of of modules, detectors, and configurations to required after these extraction techniques, samples for QC and regulatory compliance, adapt the instrument to your applications and adding additional time, labor, and cost. whether your analytical task is simple or needs. From semipreparative to analytical complex, Dionex has the right system for you. to nano scale applications, and from basic Dionex Accelerated Solvent Extraction (ASE®) systems to the Rapid Separation LC systems systems use elevated temperatures and • Starter line and basic systems for straightforward and repetitive analyses for UHPLC, there is a system solution that is pressures to extract analytes quickly and right for you. efficiently. Adsorbants mixed with the • Reagent-Free™ systems reduce eluent and sample or placed in the extraction cell regenerant preparation • Excellent retention time precision, detector automate cleanup of interferents, further • Dual systems allow double throughput, sensitivity, linearity, and drift reducing time, effort, and solvent usage. simultaneous analysis, and complex • x2 dual systems for multidimensional The AutoTrace® SPE instrument automates methods separations extraction and concentration of liquid • Suppressed conductivity, pulsed • Rapid Separation LC (RSLC) systems for samples. amperometry, UV-vis, fluorescence, and fast, high flow-rate, ultrahigh-pressure MS detectors applications • Extraction of sample sizes from 1 to 100 g in minutes • Ion-exchange, ion-exclusion, carbohydrate, • Biocompatible systems available for and amino acid columns sensitive samples • Automation reduces operator time and labor • Concentrator, polishing, and trap columns • Reversed-phase, ion-exchange, for on-line sample preparation and trace mixed-mode (HILIC, reversed-phase, • Dramatic solvent reduction analyte determination and ion-exchange combinations), and • Handles acidic and alkaline matrices • Integrated control and data processing monolith columns ® • Wide range of applications with Chromeleon software • Diode array, multi-wavelength, • Approved for use by the US EPA fluorescence, and MS detectors
Recommended publications
  • Wrong Perception and Scanty Knowledge on Food Handling: a Recipe for Food Contamination and Poisoning.”
    International Journal For Research In Health Sciences And Nursing ISSN: 2208-2670 “WRONG PERCEPTION AND SCANTY KNOWLEDGE ON FOOD HANDLING: A RECIPE FOR FOOD CONTAMINATION AND POISONING.” (1) SAMUEL AUGUSTINE TURAY BEIJING ADVANCED INNIVATION CENTER FOR FOOD NUTRITION AND HUMAN HEALTH (BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY), BEIJING 100048, CHINA [email protected] (2) SHAN LIANG SCHOOL OF FOOD CHEMICAL ENGINEERING, (BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY), BEIJING 100048, CHINA (3) MIN ZHANG ENGINEERING AND TECHNOLOGY RESEARCH CENTER FOR FOOD AADDICTIVES (BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY), BEIJING 100048, CHINA (4) ADIKALI KABA SESAY BEIJING SPORT UNIVERSITY-CHINA [email protected] Abstract Food processing is of vital importance in maintaining proper health as well as avoiding food poisoning and food contamination. The study is focused on bringing to light the concept of food safety and food handling. It is believed by the researcher that Sierra Leoneans do have a little knowledge on handling food and this has resulted to series of infections. Keeping food is scientific and the illiteracy rate is high giving rise for more people not to be able to follow precautionary measures in handling food. The research also focused on bringing out the different methods of food contaminations. These vary from biological, chemical and physical means. The biological components covers bacterial, virus and parasites, while the chemicals level looks into Volume-3 | Issue-12 | December,2017 | Paper-3 29 International Journal For Research In Health Sciences And Nursing ISSN: 2208-2670 various toxin, natural and marine toxins were also covered. The methodology was mostly empirical as literatures were reviewed from other research done by other writers.
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  • Guidelines on Food Fortification with Micronutrients
    GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.
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  • Environmental Contaminants in Food
    Environmental Contaminants in Food December 1979 NTIS order #PB80-153265 Library of Congress Catalog Card Number 79-600207 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Stock No. 052-003-00724-0 FOREWORD This report presents the major findings of an OTA assessment of Federal and State efforts to deal with the environmental contamination of food. Undertaken at the request of the House Committee on Interstate and Foreign Commerce, the study examines both regulatory approaches and monitoring strategies for coping with contaminated food. The assessment is concerned with chemical and radioactive contaminants that inadvertently find their way into the human food supply. To bring the scope of inquiry within manageable bounds, we excluded naturally occurring toxins such as fungal and microbial toxins. The Office of Technology Assessment was assisted by two advisory panels of scientists and representatives of public interest groups, agriculture, the chemical industry, fisheries, and State and foreign governments. The Food and Drug Ad- ministration, the Department of Agriculture, and the Environmental Protection Agency each designated staff members to attend panel meetings, provide back- ground information, and review draft reports, Background papers were commis- sioned concerning the scientific aspects of detecting and regulating environ- mental contaminants in food. The Congressional Research Service provided five analyses of previous food contamination episodes, Reviews of the draft report were provided by the advisory panels, Federal agencies, and a number of inter- ested individuals not previously involved with the assessment. Because this assessment addresses concerns of American citizens as well as policy makers and scientists, the summary of the report is also being published as a separate document.
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  • Introduction to Food and Food Processing
    2010 INTRODUCTION TO ANDFOOD FOOD PROCESSING – I TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN, KOTLA ROAD, NEW DELHI – 110 002 Website: www.fssai.gov.in INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr Subject Topics Page No No 1 INTRODUCTION TO INTRODUCTION TO FOOD FOOD – ITS Carbohydrates, Protein, fat, Fibre, Vitamins, Minerals, ME etc. NUTRITIONAL, Effect of food processing on food nutrition. Basics of Food safety TECHNOLOGICAL Food Contaminants (Microbial, Chemical, Physical) AND SAFETY ASPECTS Food Adulteration (Common adulterants, simple tests for detection of adulteration) Food Additives (Classification, functional role, safety issues) Food Packaging & labelling (Packaging types, understanding labelling rules & 2 to 100 Regulations, Nutritional labelling, labelling requirements for pre-packaged food as per CODEX) INTRODUCTION OF FOOD PROCESSING AND TECHNOLOGY F&VP, Milk, Meat, Oil, grain milling, tea-Coffee, Spices & condiments processing. Food processing techniques (Minimal processing Technologies, Photochemical processes, Pulsed electric field, Hurdle Technology) Food Preservation Techniques (Pickling, drying, smoking, curing, caning, bottling, Jellying, modified atmosphere, pasteurization etc.) 2 FOOD SAFETY – A Codex Alimentarius Commission (CODEX) GLOBAL Introduction Standards, codes
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  • Correlation Between Total DDT Residues in Blood and Fat of Beef Animals 1
    948 Journal ofFood Protection Vol. 42, No. 12, Pages 948-949 (December, 1979) Copyright © 1979, International Association of Milk, Food, and Environmental Sanitarians Correlation Between Total DDT Residues in Blood and Fat of Beef Animals 1 M. DE CAMPOS2•, C. E. GUTIERREZ B. and A. E. OLSZYNA-MARZYS3 Institute ofNutrition ofCentral America and Panama (JNCAP), Apartado Posta! I I 88, Guatemala City, Guatemala, Central America (Received for publication February 26. 1979) ABSTRACT MATERIALS Al'.lJ METHODS Downloaded from http://meridian.allenpress.com/jfp/article-pdf/42/12/948/1649976/0362-028x-42_12_948.pdf by guest on 29 September 2021 In Guatemala, where in certain regions heavily pesticide-sprayed Samples cotton fields are interspersed with pastures for cattle, pesticide residues Samples of blood and fat were collected from 30 bovines of different in beef fat represent a problem. Organochlorine pesticides are still sex and breed in the Department of Escuintla on the Pacific Coast. widely used and even if the use of DDT has been decreasing over the Twenty ml of blood were taken by puncture of the jugular vein and last few years, this pesticide is still a major food contaminant. The collected in glass tubes containing 4 drops of heparin as an present study was undertaken to establish if a correlation between total anticoagulant. The tubes, as well as all the glassware used for analysis, DDT levels in blood and fat could be found. Samples of blood and fat were previously washed with soap and water, rinsed with tap water and from 30 bovines were analyzed by gas-liquid chromatography.
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  • The Microbial Quality of Fast Food and Traditional Fast Food
    Nature and Science 2010;8(10) The Microbial Quality of Fast Food and Traditional Fast Food Saadia M. Hassanein Easa Microbiology Department, Faculty of Science, Ain Shams University, Cairo, Egypt Abstract: Sixty food samples were collected from 60 random restaurants of fast and traditional fast foods in El Qassium, Saudi Arabia and investigated for bacteria species using different temperatures (10oC, 20oC, 30oC, 40oC and 50oC) incubated for 24-48 hours and analyzed for fungi and yeasts incubated at 25oC. The results revealed that from 45 sample of traditional foods, yielded a total twenty two species of eighteen genera of bacteria. A fourteen species of twelve genera of fungi and three species of three genera of yeasts. While fast food results revealed that from 15 fast food samples collected from 15 restaurants a total ten species of ten genera of bacteria. A total eight species of seven genera of fungi. The species of bacteria isolated in this study namely, Acetobacter sp., Achromobacter sp., Bacillus coagulans, B. Subtilis, Clostridium perfringens, Erwinia carotovora, Escherichia coli, Flavobacterium sp., Klebsiella pneumoniae, Lactobacillus plantarum, Leuconostoc mesenteroides, Listeria monocytogenes, Microbacterium lacticum, Micrococcus sp., Pseudomonas aeruginosa, Pseudomonas fluorescens, Pseudomonas putrefaciens, Salmonella sp., Staphylococcus aureus, Streptococcus lactis, Streptococcus thermophilus, Campylobacter jejuni, Citrobacter fruendii, Proteus vulgaris and Yersinia sp. The occurrence of some these bacteria illustrate that fast foods in these restaurants may act as a reservoir of pathogenic bacteria for human. Fungi isolated namely Aspergillus glaucus, A. niger, Alternaria sp., Cheotomium candidum, Cladosporium herbarum, Fusarium sp., Monilia sp., Mucor rouxii, Neuropora sp., Penicillium expansum, Penicillium sp., Rhizopus nigricans, Sporotrichum carinis and Thamnidium elegans.
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  • Principles for the Safety Assessment of Food Additives and Contaminants in Food
    J U L 1987 Environmental Health Criteria 70 -S St : Principles for the Safety Assessment of Food Additives and Contaminants in Food Published under the joint sponsorship of the United Nations Environment Programme, the International Labour j Organisation, and the World Health Organization in collaboration with the Food and Agriculture Organization of the United Nations WORLD HEALTH ORGANIZATION GENEVA 1987 Other titles available in the ENVIRONMENTAL HEALTH CRITERIA series include: Mercury Aquatic (Marine and Polychlorinated Biphenyls and Freshwater) Biotoxins Terphenyls Heptachlor Lead Paraquat and Diquat Oxides of Nitrogen Endosulfan Nitrates, Nitrites, and Quintozene N-Nitroso Compounds Tecnazene Principles and Methods for Chlordecone Evaluating the Toxicity of Mirex Chemicals, Part 1 Camphechlor Photochemical Oxidants Guidelines for the Study of Sulfur Oxides and Suspended Genetic Effects in Human Particulate Matter Populations DDT and its Derivatives Summary Report on the Carbon Disulfide Evaluation of Short-Term Tests Mycotoxins for Carcinogens (Collaborative Noise Study on In Vitro Tests) Carbon Monoxide Dimethyl Sulfate Ultraviolet Radiation Acrylamide Tin and Organotin Compounds Trichloroethylene Radiofrequency and Microwaves Guide to Short-Term Tests for Manganese Detecting Mutagenic and Arsenic Carcinogenic Chemicals Hydrogen Sulfide Toluene Selected Petroleum Products Asbestos and Other Natural Chlorine and Hydrogen Mineral Fibres Chloride Ammonia 22 Ultrasound Ethylene Oxide Lasers and Optical Radiation Propylene Oxide Titanium
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  • Influence of Different Sanitizers on Food Contaminant Bacteria
    ISSN 0101-2061 Ciência e Tecnologia de Alimentos Original Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration Influência de diferentes sanitizantes na contaminação de alimentos por bactérias: Efeito da temperatura de exposição, tempo de contato e concentração de produto Cezar Augusto BELTRAME1, Gabriela Busnello KUBIAK1, Lindomar Alberto LERIN2, Ieda ROTTAVA2, Altemir José MOSSI1, Débora de OLIVEIRA1, Rogério Luis CANSIAN1, Helen TREICHEL1, Geciane TONIAZZO1* Abstract The efficiency of four Sanitizers - peracetic acid, chlorhexidine, quaternary ammonium, and organic acids - was tested in this work using different bacteria recognized as a problem to meat industry, Salmonella sp., S. aureus, E. coli and L. monocytogenes. The effects of sanitizer concentration (0.2, 0.5, 0.6, 1.0, 1.1 and 1.4%), at different temperatures (10 and 45 °C) and contact time (2, 10, 15, 18 and 25 minutes) were evaluated. Tests in an industrial plant were also carried out considering previously obtained results. In a general way, peracetic acid presented higher efficiencies using low concentration (0.2%) and contact time (2 minutes) at 10 °C. The tests performed in industrial scale showed that peracetic acid presented a good performance in concentration and contact time lower than that suggested by the suppliers. The use of chlorhexidine and quaternary ammonium led to reasonable results at the indicated conditions, and organic acids were ineffective under concentration and contact time higher than those indicated by the suppliers in relation to Staphylococcus aureus. The results, in general, show that the choice for the most adequate sanitizer depends on the microorganism contaminant, the time available for sanitizer application, and also on the process cost.
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  • Assuring Food Safety and Quality
    FOOD AND AGRICULTURE ORGANIZATION WORLD HEALTH ORGANIZATION OF THE UNITED NATIONS ASSURING FOOD SAFETY AND QUALITY: GUIDELINES FOR STRENGTHENING NATIONAL FOOD CONTROL SYSTEMS Joint FAO/WHO Publication TABLE OF CONTENTS 1. PREAMBLE 1 2. INTRODUCTION 2 3. IMPORTANT FOOD ISSUES 3 3.1 Food Safety, Quality and Consumer Protection 3 3.2 Global Considerations 4 (a) International Trade 4 (b) Codex Alimentarius Commission 4 (c) SPS and TBT Agreements 4 4. ELEMENTS OF A NATIONAL FOOD CONTROL SYSTEM 6 4.1 Objectives 6 4.2 Scope 6 4.3 Building Blocks 6 (a) Food Law and Regulations 6 (b) Food Control Management 7 (c) Inspection Services 7 (d) Laboratory Services: Food Monitoring and Epidemiological Data 8 (e) Information, Education, Communication and Training 9 5. STRENGTHENING NATIONAL FOOD CONTROL SYSTEMS 10 5.1 Principles of Food Control: Issues for Consideration 10 (a) Integrated farm-to-table concept 10 (b) Risk Analysis 11 (c) Transparency 11 (d) Regulatory Impact Assessment 11 5.2 Developing a National Food Control Strategy 12 (a) Collection of Information 12 (b) Development of Strategy 12 5.3 Strengthening Organizational Structures for National Food Control Systems 13 (a) Multiple Agency System 13 (b) Single Agency System 15 (c) Integrated System 15 5.4 Funding National Food Control Systems 16 6. SPECIFIC ISSUES OF DEVELOPING COUNTRIES 17 6.1 Food Systems 17 6.2 Food Processing Industry 17 6.3 Street Foods 17 6.4 Food Control Infrastructure and Resources 20 6.5 Technical Assistance: Role of International Agencies 20 Page iii ANNEX 1. Glossary 20 ANNEX 2. Addresses and Key Contacts 23 ANNEX 3.
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  • Evaluation of Certain Food Additives and Contaminants
    983 WHO Technical Report Series 983 Evaluation of certain food additives andcontaminants ofcertain additives food Evaluation Evaluation of certain food additives and contaminants This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and a food contaminant with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives. A summary follows of the Committee’s evaluations of Evaluation of certain technical, toxicological and dietary exposure data for seven food additives (advantame; glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; glycerol ester of gum rosin; glycerol ester of tall oil rosin; glycerol ester of wood rosin; nisin; and octenyl succinic acid modified gum arabic) and an food additives and assessment of dietary exposure to cadmium from cocoa and cocoa products. Specifications for the following food additives were revised: annatto extracts contaminants (solvent-extracted bixin and solvent-extracted norbixin); Benzoe tonkinensis; food additives containing aluminium and/or silicon; mineral oil (medium viscosity); modified starches; paprika extract; phosphates (analytical methods for the determination of phosphorus and revision of specifications); 3-phytase Seventy-seventh report of the from Aspergillus niger expressed in Aspergillus niger; potassium aluminium WHO Technical Report Series Technical WHO Joint FAO/WHO Expert Committee on silicate; and potassium aluminium silicate–based pearlescent pigments. Food Additives Annexed to the report are tables summarizing the Committee’s recommendations for dietary exposures to and toxicological evaluations of the food additives and contaminant considered.
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  • Mathematical Modeling of a Metabolic Network to Study the Impact of Food Contaminants on Genomic Methylation and DNA Instability
    Journal of Biosciences and Medicines, 2014, 2, 1-7 Published Online December 2014 in SciRes. http://www.scirp.org/journal/jbm http://dx.doi.org/10.4236/jbm.2014.210001 Mathematical Modeling of a Metabolic Network to Study the Impact of Food Contaminants on Genomic Methylation and DNA Instability Etienne Z. Gnimpieba1*, Souad Bousserouel2, Abalo Chango1 1Department of Nutritional Sciences and Health, EGEAL UPSP: 2007.05.137-Institut Polytechnique Lasalle Beauvais, Beauvais, France 2Laboratoire de Prévention Nutritionnelle du Cancer, Inserm U682-IRCAD, Strasbourg, France Email: [email protected] Received September 2014 Abstract Environmental contamination of food is a worldwide public health problem. Folate mediated one- carbon metabolism plays an important role in epigenetic regulation of gene expression and mu- tagenesis. Many contaminants in food cause cancer through epigenetic mechanisms and/or DNA instability i.e. default methylation of uracil to thymine, subsequent to the decrease of 5-methylte- trahydrofolate (5 mTHF) pool in the one-carbon metabolism network. Evaluating consequences of an exposure to food contaminants based on systems biology approaches is a promising alternative field of investigation. This report presents a dynamic mathematical modeling for the study of the alteration in the one-carbon metabolism network by environmental factors. It provides a model for predicting “the impact of arbitrary contaminants that can induce the 5 mTHF deficiency. The model allows for a given experimental condition, the analysis of DNA methylation activity and dumping methylation in the de novo pathway of DNA synthesis. Keywords DNA-Methylation, DNA Instability, Mathematical Modeling, Logic Programming, Metabolic Network, Food Contaminant 1. Introduction An inadequate methyl group donor enhances the risk of cancer because the one-carbon unit (CH3) has critical functions in biological methylation reactions such as DNA-cytosine methylation, and in DNA synthesis or repair [1]-[3].
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  • Addressing Food Safety and Quality with Nuclear Techniques
    Addressing food safety and quality with nuclear techniques Food safety and quality are a global concern, especially in addressing food security. The Joint Food and Agriculture Organization of the United @IAEA/L. Potterton Nations (FAO)/International Atomic Energy Agency (IAEA) Division conducts research and supports capacity building on nuclear and isotopic techniques to support food safety/quality control systems. A significant constraint among many countries is limited laboratory capability and lack of reliable and cost effective analytical methods ©IAEA/Louise Potterton meeting national/international standards and guidelines. What FAO does • Conducts research and training on optimization of sample preparation using radioisotopes; Nuclear and isotopic analytical techniques add great radioisotopes for metabolic/transfer studies; and value to testing programmes by improving method stable isotope measurements (e.g. H, C, N, O, S, robustness and precision, facilitating the rapid testing B, Sr) to provide information on the geographical of several food samples for multiple contaminants and origin of food products; verifying integrity. • Assists member countries in applying Codex • Research, transfer and application of laboratory standards by developing, maintaining and updating radiometric and complementary analytical the Food Contaminant and Residue Information techniques for single and multiple food System database, and disseminating analytical contaminants, including veterinary drug and methods to support national residue monitoring pesticide
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