Quality analysis & quality control (QA/QC)

article

GMO analysis: towards global harmonisation

13 June 2008 | By Maddalena Querci, Hermann Broll and Guy Van den Eede, European Commission, DG Joint Research Centre, Institute for Health and Consumer Protection, Biotechnology and GMOs Unit

GMO detection and analysis in its broader sense is an integral part of GMO development, breeding programmes and of subsequent seed verification programmes. It is applied in both the export and import of grain/agricultural products, for regulatory compliance of approved and unapproved events in different countries, for labelling requirements, quality…

article

Molecularly imprinted polymers for selective extraction of mycotoxins in food

28 February 2008 | By D. De Smet, S. De Saeger and C. Van Peteghem, Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Food Analysis, Belgium

This article highlights the possibility of using molecularly imprinted polymers (MIPs) for the selective extraction of mycotoxins in food, instead of immunoaffinity columns which are based on the binding of an analyte, to the corresponding antibody. An overview of MIPs, developed for mycotoxin analysis, will be presented.

article

Testing NIR Spectroscopy for drip loss prediction

28 February 2008 | By Marjeta Candek-Potokar, Agricultural Institute of Slovenia and Maja Prevolnik, University of Maribor, Faculty of Agriculture, Maribor, Slovenia

Meat quality has many different meanings. To some, quality refers to aspects of the carcass in respect to weight, fat cover and distribution, muscling/conformation and bruising. To others, quality refers to aspects such as chiller assessment attributes ie. meat colour, intermuscular fat colour and marbling. In pork, the attention of…

article

Successful application of SGF-Profiling

28 February 2008 | By Dr. Manfred Spraul (Bruker BioSpin GmbH), Dr. Peter Rinke (Sure Global Fair International E.V.)

Important tasks of the fruit juice industry are to protect the good and healthy image for its whole product range and protect the market against any unserious producers. In order to assure fair competition, safe products and consumer satisfaction, the fruit juice industry has installed independent and centralised control bodies…

article

Packaging design for fresh produce

28 February 2008 | By Pramod.V. Mahajan, Oliveira, F.A.R., Montanez, J.C., and Iqbal, T., Department of Process and Chemical Engineering, University College, Cork, Ireland

Ready-to-eat, fresh-cut consumer products are one of the few segments within the industry that has shown consistent growth within the last few years. Cutting however, increases senescence rate and the shelf life of the products can be very limited. Modified atmosphere packaging (MAP), combined with a good cold chain can…

article

Liquid Chromatography-Mass Spectrometry in food analysis

28 February 2008 | By Dr. Mark Buecking, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Germany

The determination of organic trace compounds in food analysis is of major importance for food quality and food safety aspects. Both the separation of the analyte from potential inferences in the food matrix, as well as the qualitative and quantitative determination of the target compound, are vital steps in analytical…

article

Strategic considerations in choosing a rapid method

28 February 2008 | By Dr. John D. Marugg, Nestlé Research Centre, Quality and Safety Department, Microbiological Safety Group, Switzerland

Food manufacturers face challenges in optimising speed and efficiency, reducing product inventory, simultaneously responding to microbiological and chemical contaminants and entering the production process, via ingredients or the environment. Currently, most official or reference methods for pathogen or contaminant detection are laborious, costly, and often take a long time (3-7…

article

Uncontrolled migration from lid gaskets into oily foods

28 February 2008 | By Konrad Grob, Official Food Control Authority of the Canton of Zürich, Switzerland

In 2004, the systematic non-compliance of lids for glass jars packed with oily foods was detected and compelled authorities to factually lift existing rules. This shows that not all industry performs satisfactory self control. It was a regulatory disaster and might, 4 years later, end in another regulatory disaster, if…

article

Advanced colloid technologies

28 February 2008 | By Dr. Krassimir P. Velikov, Dr. Alois K. Popp, Leonard Flendrig and Dr. Eddie Pelan, Food Structural Design, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands

Appearance is an important factor, determining the perceived product quality. Consumers usually develop strong associations through appearance and often, base their pre-purchase judgements on the appearance of the product. Colloids, because of their ability to interact strongly with light, either in simple form or organised in more complex structures, offer…

article

Refrigerants and legislation in the UK

28 February 2008 | By Miriam Rodway, Secretary, Air Conditioning and Refrigeration Industry Board

You most probably rely on it for the operation of your food processing and storage systems – but how much do you know about your refrigerating equipment and the environmental obligations you have for the refrigerant they contain under UK law?

article

Whole room disinfection: A new concept in food industry sanitation

28 February 2008 | By Dr. Karen Middleton, Technical Contracts Manager, Food Hygiene Department, Campden & Chorleywood Food Research Association, UK

During manufacture, food can be exposed to microbiological cross-contamination from surfaces and air which may give rise to food spoilage and safety issues. The traditional approach to controlling such contamination has been to target specific sites within the manufacturing environment with cleaning and disinfection regimes.

article

MoniQA – A new EU-project towards the harmonisation of analytical methods for monitoring food quality and safety in the food supply chain

4 September 2007 | By Roland Ernest Poms, ICC – International Association for Cereal Science and Technology, Vienna, Austria – Coordinator of MoniQA

MoniQA is an EU funded Network of Excellence (NoE), which works towards harmonisation of analytical methods for monitoring food quality and safety in the food supply chain. The MoniQA NoE (Contract N0. FOOD-CT-2006-36337) is coordinated by the Vienna-based ICC (International Association for Cereal Science and Technology) and is set to…

article

New technologies and chemistries for food can coatings

4 September 2007 | By Julian Stocker, H J Heinz Co. Ltd.

Canning has been a valuable form of food packaging and preservation ever since Napoleon offered a prize for the invention of a method of preserving food for military campaigns. In the UK there are 4 billion food cans sold each year and in the enlarged EU the figure is more…

article

Bacterial transfer during slicing of delicatessen meats

4 September 2007 | By Elliot T. Ryser and Ewen C.D. Todd, Michigan State University; and Keith L. Vorst, California Polytechnic Institute

Delicatessen slicers have long been recognised as a source for the spread of both spoilage and pathogenic microorganisms in the retail food environment. However, based on the higher prevalence of Listeria monocytogenes – a serious bacterial foodborne pathogen of major public health significance, in delicatessen meats sliced at retail and…

article

Rapid pasteurisation of meats using radio frequency or ohmic heating

4 September 2007 | By James Lyng, UCD Dublin, School of Agriculture, Food Science and Veterinary Medicine

This article introduces the use of radio frequency (RF) and ohmic (OH) heating for meat pasteurisation and gives a brief overview of some UCD Dublin findings on the quality of OH and RF cooked meats. RF and OH vs. conventional pasteurisation of meat In pasteurising meat, the aim is to…