DOCSLIB.ORG

Safety and Microbiological Quality

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Safety and Microbiological Quality Safety and Microbiological Quality Edited by Fabienne Remize and Didier Montet Printed Edition of the Special Issue Published in Fermentation www.mdpi.com/journal/fermentation Safety and Microbiological Quality Safety and Microbiological Quality Special Issue Editors Fabienne Remize Didier Montet MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Fabienne Remize Didier Montet UniversitedeLaR´ eunion´ CIRAD France France Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Fermentation (ISSN 2311-5637) from 2018 to 2019 (available at: https://www.mdpi.com/journal/ fermentation/special issues/safety microbiological) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03921-491-4 (Pbk) ISBN 978-3-03921-492-1 (PDF) Cover image courtesy of Fabienne Remiz. c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editors ..................................... vii Fabienne Remize and Didier Montet Safety and Microbiological Quality Reprinted from: fermentation 2019, 5, 50, doi:10.3390/fermentation5020050 ................ 1 Anil Kumar Anal Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review Reprinted from: fermentation 2019, 5, 8, doi:10.3390/fermentation5010008 ................. 4 Pasquale Russo, Carmen Berbegal, Cristina De Ceglie, Francesco Grieco, Giuseppe Spano and Vittorio Capozzi Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations Reprinted from: fermentation 2019, 5, 23, doi:10.3390/fermentation5010023 ................ 16 Zuzana Matejˇcekov´a,Eva Vlkov´a,Denisa Lipt´akov´aand Lubom´ırVal´ıkˇ Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition Reprinted from: fermentation 2019, 5, 38, doi:10.3390/fermentation5020038 ................ 28 Dimitrios A. Anagnostopoulos, Despina Bozoudi and Dimitrios Tsaltas Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties Reprinted from: fermentation 2018, 4, 48, doi:10.3390/fermentation4020048 ................ 39 Srijita Sireswar, Didier Montet and Gargi Dey Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp. Reprinted from: fermentation 2018, 5, 34, doi:10.3390/fermentation4020034 ................ 55 Alzbetaˇ Medvedov´a,Petraˇ Sipoˇsov´a,Tatianaˇ Manˇcuˇskov´aand Lubom´ırVal´ıkˇ The Effect of Salt and Temperature on the Growth of Fresco Culture Reprinted from: fermentation 2019, 5, 2, doi:10.3390/fermentation5010002 ................. 64 Syed Ammar Hussain, Yusuf Nazir, Ahsan Hameed, Wu Yang, Kiren Mustafa and Yuanda Song Optimization of Diverse Carbon Sources and Cultivation Conditions for Enhanced Growth and Lipid and Medium-Chain Fatty Acid (MCFA) Production by Mucor circinelloides Reprinted from: fermentation 2019, 5, 35, doi:10.3390/fermentation5020035 ................ 74 Elena Rosell´o-Soto, Cyrielle Garcia, Amandine Fessard, Francisco J. Barba, Paulo E. S. Munekata, Jose M. Lorenzo and Fabienne Remize Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages Reprinted from: fermentation 2019, 5, 3, doi:10.3390/fermentation5010003 ................. 88 Jhoti Somanah, Manish Putteeraj, Okezie I. Aruoma and Theeshan Bahorun Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes Reprinted from: fermentation 2018, 4, 83, doi:10.3390/fermentation4040083 ................101 v About the Special Issue Editors Fabienne Remize studied food science and technology at the University of Montpellier (France). She earned her PhD in 1999, completed at INRA Montpellier on the regulation and engineering of glycerol production by Saccharomyces cerevisiae in wine. Following a post-doc at Gothenburg University (Sweden), she was appointed as an assistant professor at University of Burgundy (France), and focused her research activity on the adaptative metabolism of wine microorganisms and molecular tools applied to their detection. She worked for three years in the private sector and contributed to a better understanding of contamination pathways in canneries and the management of spoilage risk in canned foods. Since 2011, she has been a full professor at the University of La Reunion´ (France), studying microbial diversity in fruits and vegetables in order to preserve their quality and increase food shelf-life through environmentally friendly approaches. Didier Montet earned his Ph.D. in food microbiology in 1984 at the University of Montpellier. Since then, he has been conducting research in the food industry and specifically in food safety for more than 35 years. He was the creator and team leader of Control of Contaminants along the Food Chain (Food Safety team) at CIRAD in Montpellier, France for 10 years. He is a national expert in biotechnology and additives at the National French Agency for Food Safety (Anses). He is the CIRAD representative for EFSA (article 36). His main research topic concerns the understanding of the microbial ecology of food and food safety. He has published nearly 160 papers and seven books as an editor in the field of food (fermentations, traceability). He has also run different European Projects (3C Ivoire) and participated in different European projects (Innovkar, After, Collab4safety, AsiFood, Autent-Net, Dafrali, Caravan). He was a food expert for the French Embassy in Southeast Asia and worked as a professor at the Asian Institute of Technology in Thailand (1997–1999). He has also worked with national food safety organizations around the world (including the FAO, French Embassy and several international NGO foundations). He developed a methodology of using collective expertise to identify food hazards that can be used, without high expenses, all over the world. This work has been published for Egypt, the Ivory Coast, Senegal, RD Congo, Morocco, and Southeast Asia. His work for the European Aid Project led to the creation of the Ivory Coast food agency in 2015. In 2018, he was enlisted by the French Embassy to help the government of the Philippines to build its food safety system of training. He was also enlisted by the FAO to help Mauritius to improve its food safety system. vii fermentation Editorial Safety and Microbiological Quality Fabienne Remize 1,* and Didier Montet 2 1 UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, 97490 Sainte Clotilde, France 2 UMR QualiSud, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Université de La Réunion, 34398 Montpellier CEDEX 5, France; [email protected] * Correspondence: [email protected] Received: 12 June 2019; Accepted: 18 June 2019; Published: 19 June 2019 Food fermentation aims, primarily, to increase the shelf life of perishable foodstuffs. It is characterized by an extremely large diversity of raw materials, and an even wider range of fermented products, differing in their form, taste, color, or recipe [1]. The success of shelf life increase relies on acidification or ethanol production. Detoxification of endogenous compounds and increase in digestibility are other health-related benefits of fermentation. Additionally, in many parts of the word, as in Asia, fermented foods have a traditional role in overcoming food and nutritional insecurity [2]. Safety concerns cover the control of growth and persistence of foodborne pathogens, and the presence of toxic compounds, formed over fermentation or present in raw materials. For instance, in Italy, alcoholic fermentation during winemaking was affected by upstream plant treatments, i.e., pesticides used to fight Plasmopara viticola, the causal oomycete agent of grapevine downy mildew [3]. Active compounds used in commercial pesticide preparation, and possibly compounds used as excipients, negatively affect both Saccharomyces and non-Saccharomyces yeast growth. A careful examination of the effect on pro-technological microorganisms of pesticides is recommended. Foodborne pathogen infections and diarrhea can be prevented with the use of probiotic cultures [4,5]. Bifidobacterium spp. is one of the most frequently used probiotic bacteria. Probiotic effect requires that the bacteria can survive and grow in the food matrix used for probiotic delivery. Hence, examination of Bifidobacterium strain viability in media is a key component for probiotic development [6]. Similarly, Enterococcus faecium and Enterococcus faecalis are frequently isolated from fermented foods, for instance table olives [7]. In addition, they produce bile salt
Load more

Recommended publications
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Biodiversity of Microbes-The Potential for Bioindustry Development in Vietnam
    Biodiversity of Microbes-the potential for Bioindustry Development in Vietnam. Duong Van Hop , Nguyen Kim Nu Thao. Institute of Microbiology and Biotechnology, Vietnam National University, Hanoi. 1977-1981 Hanoi University Vietnam : B.Sc 1990-1995 Hanoi University Vietnam : PhD 1996-1999 International Centre for Biotechnology and Genetic Engineering, New Dehli India : Post -Doctoral fellowship holder 2000-2002 Plant Institute, Munich University. Germany : Post -Doctoral Humboldt fellowship holder 2007- Institute of Microbiology &Biotechnology, Vietnam National University (VNU) ,Hanoi, Vietnam : Director 1. Vietnam's biodiversity Vietnam is located in Southeast Asia. The country has a north-to-south distance of 1650 km with a 3260 km coastline. Because of the differences in latitude, the climate changes from humid subtropical in the northern regions to tropical in the southern regions. Moreover, Vietnam has many different types of landscapes such as mountains, highland, delta flat and coastal lower flat as well as many types of ecosystems such as forest, agriculture, coral reef, mangrove, bay, lakes, hot spring, etc... Vietnam is reported to be one of the centers of high biodiversity in the world with 1300 animal species and 13700 plant species. Meanwhile, there is limited report on microbial biodiversity. An additional factor that influences on the microbial biodiversity is a number of 56 ethnic groups living in the highland and mountain areas through out the country with various life styles and traditional fermented foods. 2. Microbial biodiversity study and culture collection management Studies on microbiology have been started from 1960 at some leading institutions and universities including National Institute of Science and Technology, Hanoi University, Food Industry Research Institute, University of Agriculture, Hanoi University of Technology.
    [Show full text]
  • Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
    HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat
    [Show full text]
  • Health Benefits of Fermented Foods and Beverages
    Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods.
    [Show full text]
  • Ragi Tapai and Saccharomyces Cerevisiae As Potential Coculture in Viscous Fermentation Medium for Ethanol Production
    African Journal of Biotechnology Vol. 9(42), pp. 7122-7127, 18 October, 2010 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB10.933 ISSN 1684–5315 ©2010 Academic Journals Full Length Research Paper Ragi tapai and Saccharomyces cerevisiae as potential coculture in viscous fermentation medium for ethanol production Azlin Suhaida Azmi 1,2*, Gek Cheng Ngoh 1, Maizirwan Mel 2 and Masitah Hasan 1 1Department of Chemical Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia. 2Biotechnology Engineering Department, Kulliyah of Engineering, International Islamic University Malaysia, Jalan Gombak, 50728 Kuala Lumpur, Malaysia. Accepted 30 August, 2010 A comparison study on the ethanol production from 20% (w/v) of unhydrolyzed raw cassava starch using Saccharomyces cerevisiae and Candida tropicalis was performed and compared with the commercialized ragi tapai. The findings showed that S. cerevisiae , C. tropicalis and ragi tapai produced 23, 20 mg/l and 26 g/l of ethanol in 72 h, respectively. Subsequent coculturing of the two best performing strains namely ragi tapai and S. cerevisiae were performed to improve ethanol production and to reduce the accumulation of inhibitory concentration of reducing sugar with 10% (w/v) unhydrolyzed raw cassava starch. The coculture of ragi tapai with S. cerevisiae using the unhydrolyzed raw starch in a single step-fermentation produced an ethanol concentration of 35 g/l when the starch was inoculated with ragi tapai and cocultured with S. cerevisiae. The yield was 46% higher than the one inoculated with ragi tapai only (24 g/l). The glucose concentration was maintained at a low concentration in the coculture medium as compared to the medium with pure ragi tapai.
    [Show full text]
  • Lactic Acid Bacteria in Philippine Traditional Fermented Foods
    Chapter 24 Lactic Acid Bacteria in Philippine Traditional Fermented Foods Charina Gracia B. Banaay, Marilen P. Balolong and Francisco B. Elegado Additional information is available at the end of the chapter http://dx.doi.org/10.5772/50582 1. Introduction The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and in accordance with local tastes. Pervasive throughout the numerous islands of the Philippines is the use of fermentation to enhance the organoleptic qualities as well as extend the shelf-life of food. Traditional or indigenous fermented foods are part and parcel of Filipino culture since these are intimately entwined with the life of local people. The three main island-groups of the Philippines, namely – Luzon, Visayas, and Mindanao, each have their own fermented food products that cater to the local palate. Fermentation processes employed in the production of these indigenous fermented foods often rely entirely on natural microflora of the raw material and the surrounding environment; and procedures are handed down from one generation to the next as a village-art process. Because traditional food fermentation industries are commonly home-based and highly reliant on indigenous materials without the benefit of using commercial starter cultures, microbial assemblages are unique and highly variable per product and per region. Hence the possibility of discovering novel organisms, products, and interactions are likely.
    [Show full text]
  • 1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda Yang
    1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda yang mempesona terbentang dari Selat Sunda di barat sampai ke perbatasan Jawa Tengah di bagian timur. Wilayah Jawa Barat bergunung-gunung dan berbukit-bukit hijau, dimana satu puncak gunung berapi dan bukit-bukit sekitarnya memeluk hangat ibu kotanya, Bandung. Sejarah Jawa Barat adalah sejarah perdagangan, rempah-rempah, dan kerajaan Padjadjaran yang terus diteliti hingga saat ini oleh para sejarawan dan arkeolog. Jawa Barat merupakan salah satu provinsi di Indonesia yang memiliki alam dan pemandangan yang indah untuk anda kunjungi. Provinsi ini juga menyimpan berbagai potensi menyangkut sumber daya air, pemanfaatan lahan, hutan, pesisir dan laut, serta sumber daya perekonomian masyarakatnya. Wilayah Jawa Barat adalah lokasi yang tepat untuk anda melakukan beragam jenis wisata, baik itu wisata alam, belanja, pendidikan dan kuliner, ataupun budaya. Budaya Sunda merupakan kebudayaan masyarakat yang tinggal di wilayah barat pulau Jawa. Sunda merupakan cikal bakal berdirinya peradaban di Nusantara. Sejak dari awal hingga kini, budaya Sunda terbentuk sebagai satu budaya luhur di Indonesia. Keluhuran budaya Sunda terlihat dari sejarah yang menyebutkan sejak berabad lamanya bahwa Bandung adalah Parahyangan yang secara sederhana bisa diartikan sebagai tempatnya para Rahyang, Hyang atau Dewa. 1 2 Sebagaimana diketahui bahwa Dewa adalah makhluk yang tinggal di kahyangan, biasa di identikkan juga dengan surga. Sehingga menunjukkan bahwa Bandung adalah tempat yang mirip surga. Hal itu wajar jika melihat bentangan alam Bandung yang di kelilingi oleh gunung, sehingga menyajikan panorama alam yang indah dan atmosphere yang sejuk, sehingga menarik minat wisatawan untuk menikmati keindahan alam Bandung. Selain keindahan alam, Bandung memiliki gedung-gedung bersejarah yang terawat hingga kini.
    [Show full text]
  • A Review of the Malaysia's Heritage Delicacy Alongside with The
    Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
    [Show full text]
  • Pengetahuan Bahan Makanan
    PENGETAHUAN BAHAN MAKANAN UU No 28 tahun 2014 tentang Hak Cipta Fungsi dan sifat hak cipta Pasal 4 Hak Cipta sebagaimana dimaksud dalam Pasal 3 huruf a merupakan hak eksklusif yang terdiri atas hak moral dan hak ekonomi. Pembatasan Pelindungan Pasal 26 Ketentuan sebagaimana dimaksud dalam Pasal 23, Pasal 24, dan Pasal 25 tidak berlaku terhadap: i. penggunaan kutipan singkat Ciptaan dan/atau produk Hak Terkait untuk pelaporan peristiwa aktual yang ditujukan hanya untuk keperluan penyediaan informasi aktual; ii. Penggandaan Ciptaan dan/atau produk Hak Terkait hanya untuk kepentingan penelitian ilmu pengetahuan; iii. Penggandaan Ciptaan dan/atau produk Hak Terkait hanya untuk keperluan pengajaran, kecuali pertunjukan dan Fonogram yang telah dilakukan Pengumuman sebagai bahan ajar; dan iv. penggunaan untuk kepentingan pendidikan dan pengembangan ilmu pengetahuan yang memungkinkan suatu Ciptaan dan/atau produk Hak Terkait dapat digunakan tanpa izin Pelaku Pertunjukan, Produser Fonogram, atau Lembaga Penyiaran. Sanksi Pelanggaran Pasal 113 1. Setiap Orang yang dengan tanpa hak melakukan pelanggaran hak ekonomi sebagaimana dimaksud dalam Pasal 9 ayat (1) huruf i untuk Penggunaan Secara Komersial dipidana dengan pidana penjara paling lama 1 (satu) tahun dan/atau pidana denda paling banyak Rp100.000.000 (seratus juta rupiah). 2. Setiap Orang yang dengan tanpa hak dan/atau tanpa izin Pencipta atau pemegang Hak Cipta melakukan pelanggaran hak ekonomi Pencipta sebagaimana dimaksud dalam Pasal 9 ayat (1) huruf c, huruf d, huruf f, dan/atau huruf h untuk Penggunaan Secara Komersial dipidana dengan pidana penjara paling lama 3 (tiga) tahun dan/atau pidana denda paling banyak Rp500.000.000,00 (lima ratus juta rupiah). PENGETAHUAN BAHAN MAKANAN Dr.
    [Show full text]
  • Request for Quotation Rfq 2021-86
    Republic of the Philippines Province of Bataan CITY OF BALANGA OFFICE OF THE BIDS AND AWARDS COMMITTEE REQUEST FOR QUOTATION (SMALL VALUE PROCUREMENT) RFQ 2021-86 The City Government of Balanga, through its Bids and Awards Committee (BAC), invites suppliers/manufacturers/distributors/contractors to submit Proposals specific for the project below: Control / PR #: 100-21-005-0674 Title: Supply and Delivery of Meals for COVID-19 Inter-Agency Task Force monitoring team of the City of Balanga for the period of June to September, 2021 Approved Budget for the Contract: ₽ 255,600.00 Contract Period: June to September, 2021 Publication Date: May 13 to 18, 2021 Deadline for Submission of Proposals: May 19, 2021 at 3:00 P.M. Opening of Proposals: May 19, 2021 at 4:00 P.M. Procurement will be conducted through Small Value Procurement, an alternative method of procurement specified and prescribed under Rule XVI (Alternative Methods of Procurement), Section 53.9 of the Revised Implementing Rules and Regulations of Republic Act No. 9184 (RA 9184), otherwise known as Government Reform Procurement Act. Interested suppliers are required to submit the following requirements: (1) valid Mayor’s/Business Permit; (2) PhilGEPS Registration Number; (3) Income/Business Tax Return; (4) Omnibus Sworn Statement; (5) Performance Security; (6) Registration Certificate from SEC, Department of Trade and Industry (DTI) for sole proprietorship, or CDA for cooperatives; and (7) Price Quotation. All documents must be submitted in a sealed envelope showing the control number and title of the project being quoted and must be submitted directly to the BAC Secretariat at the City Planning and Development Office.
    [Show full text]
  • Catering Menu
    Catering Menu • Nipa Hut requires a minimum of 2 weeks notice • All payments are due 2 weeks before the event prior to the event • Menu suggestions are welcomed (not limited to • Nipa Hut is only available on Saturdays and what’s on the menu) Sundays, for the time being • Call Merelyn directly at 307-214-2865 (leave a • Only events that are within Cheyenne’s city limit message or the best time to call is weekends or • Catered events are subject to an 8% setup fee after 5pm during the weekday) or a 15% setup and serving fee. A 6% sales tax • Mailing information: Nipa Hut, P.O. Box 20902, will also be applied (catered events on FE Cheyenne, WY 82003 Warren Base are sales tax exempt) • Cancelations can be made before payment CATERING REQUEST INFORMATION Name: Location of event: Address: Estimated # of attendees: Contact #: What type of event: Day of event: Theme of event: Time: MAIN DISHES ADOBO $45.00 / pan (serves 15) PINEAPPLE CHICKEN $45.00 / pan (serves 15) Pork ribs or chicken slow-cooked in a marinade of soy sauce, Chicken pieces cooked in coconut milk and pineapple garlic, onions, ginger, and vinegar. BAKED CHICKEN $45.00 / pan (serves 15) PORK TOCINO $45.00 / pan (serves 15) Breaded then baked chicken, served with Nipa Hut Pan-fried sweet pork dish, garnished with green onions sweet’n’sour sauce. BEEF KALDERETA $55.00 / pan (serves 15) GINILING Chicken or Pork: $45.00 / pan (serves 15) Beef chunks slow-cooked in a spicy creamy tomato sauce and Beef: $50.00 / pan (serves 15) coconut milk with chunks of potatoes, carrots, bell peppers, Sautéed ground meat cooked in tomato sauce with peas, garbanzo beans, and hot peppers.
    [Show full text]
  • Regulars Features Meetings
    The magazine of the Society for Applied Microbiology ■ December 2006 ■ Vol 7 No 4 ISSN 1479-2699 REGULARS MEETINGS FEATURES Microbiologist 04Editorial Vol 7 No.4 Lucy Harper reviews December 2006 this issues top stories ISSN 1479-2699 05 Contact Full contact information for all Committee members 06Media Watch Microbiological news 21 Winter 08President’s Meeting column 2007 Publisher: Society for One day meeting on 28 Cover story Applied Microbiology. 10 Med-Vet-Net Food and Health Viral zoonoses Microbial Editor: Lucy Harper BOOK NOW! contamination of [email protected] 12 Membership fruit and vegetables: Contributions: These are Matters always welcome and should evidence and be addressed to the Editor 14 New issues at: [email protected] committee Keith Jones and Advertising: Joanna Heaton Lucy Harper members review the facts Telephone: 01234 326709 24 Spring [email protected] 15 Biosciences Meeting 32 Fermented Art and Design & layout: Federation fish Pollard Creativity A message from the 2007 CEO Broadening anyone? Production and printing: Microbiology Martin Adams Pollard Creativity. explores the All technical questions should 16 Making Horizons - 11 April be addressed to: good use of 2007 microbiology of [email protected] fermented fish Tel: 01933 665617 your products © Society for Applied supervisor Microbiology 2006 36 Stat Note 7 Material published in 19 Careers Chi-square Microbiologist may not be Water Microbiology contingency tables reproduced, stored in a retrieval system, or transmitted in any form 40Students 38 MISAC without the prior permission Competition 2007 of the Society. into Work reports Society for Applied WRITE FOR US! Microbiology, 44President’s The editor is always looking for Bedford Heights, 26 Summer enthusiastic writers who wish to Brickhill Drive, Fund articles contribute articles to Bedford Conference Microbiologist on their chosen MK41 7PH, UK 2007 microbiological subject.
    [Show full text]