Around a quarter of the food and feed produced worldwide contain so-called mycotoxins, i.e. metabolic products of mold that attack grain plants in the field and crops. Even small amounts of these are harmful to human and animal health: Mycotoxins can attack the central nervous system, be carcinogenic and mutagenic - the fact that some of these substances can damage the immune system is particularly critical.
A research group led by the TU Dortmund is now addressing this risk and examining the entire food production process, from harvesting through processing to the consumer. The aim of the project is to develop a guideline which should help to minimize the contamination by the toxicologically questionable mycotoxins in food and feed. The joint project received funding of 1,8 million euros as part of the "Nutrition.NRW" competition. The project coordinator is Prof. Michael Spiteller from the Institute for Environmental Research (INFU) at the Technical University of Dortmund.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Rotten meat scandal, fruits and vegetables with pesticide residues, salmonella in eggs - consumers are confused. You want to be sure that the food in the supermarket are really fresh and healthy. For the first time presenting Fraunhofer experts at the fair Anuga (10.-14. October in Cologne, Halle 5.1, Stand B020) their findings and show how the transport of the products can be monitored.
Beef from Argentina, tomatoes from Holland, avocados from Israel - the product range is internationally and the way these products are widely and swallowed. These flows of goods are a major challenge: in particular perishable food must be brought quickly into the stores and to the customer. The way of meat, fruits, vegetables - from the farm to the shop counter - consider Fraunhofer scientists holistically. They analyze the conditions of the plants in the field and the way the products, they improve processes in the production and optimize flows of goods, storage conditions and packaging. "Food Chain Management (FCM)" is the research topic.
Source: Packaging Technology and Science 22 (2009), 85-96.
It is well known that oxygen has a significant negative effect on the sensory quality of meat and meat products, but is still denied as "not available" or "unimportant" in the packaging of fresh meat due to the red color effect of oxygenated muscle dye in the packaging of fresh meat, which is regarded as promoting sales. Such packs are then also often declared as protective gas packagings with a nebulizing effect, whereby this is a term for types of packagings that protect precisely against contact of the contents with oxygen. CLAUSEN et al. also demonstrated in detail in their work the harmfulness of oxygen for the packaging of meat through comparative studies of different MAP packages (MAP = modified atmosphere package) (Modified Atmosphere Packaging Affects Lipid Oxidation, Myofibrillar Fragmentation Index and Eating Quality of Beef). Beef steaks (M. longissimus dorsi) served as sample material, in which, depending on 11 different types of packaging, TBARS (= thiobarbituric acid-reactive substances) as usual as an indicator of fat changes, the myofibriallary fragmentation index (= MFI) to break down the muscles, the sensory status, the protein oxidation , Vitamin E content, weight loss and cooking loss were recorded. The packaging gases used were O2, CO2, N2, various mixtures of these and also packaging in a vacuum. The samples were not only cut open freshly slaughtered, but also initially packaged in one piece in vacuum packaging for 14 to 18 days before being cut. In general, the samples from types of packaging containing oxygen showed significant increases in warm-up taste and in TBARS levels, combined with a decrease in their juiciness, tenderness and vitamin E content. In addition, the MFI as an expression for the digestion of the meat protein fraction was lower in packaging types with high O2 concentrations - this in combination with increased protein oxidation.
According to CLAUSEN et al. the conclusion that the significantly lower tenderness of meat in the presence of oxygen is due to delayed proteolysis, which occurs as meat ripening, in connection with protein oxidation. In addition, the cooked samples from packaging with higher oxygen concentrations lacked a pink cut even at low core temperatures of only 62 ° C, which is often desired as “medium” cooked, especially when preparing steaks. Rather, the cut looked gray and as though it had been cooked through, with the outside also appearing to be roasted darker compared to the identically heated control samples. In contrast, in the case of samples packed under nitrogen, no changes whatsoever compared to vacuum-packed samples were measurable. Steaks that had been vacuum-packed for 20 days exhibited less tenderness than 18 days identical under pure nitrogen and then samples even stored in air for the remaining two days.
On November 10, 2009 (10.00 a.m. to 16.00 p.m.), the practical specialist seminar “Air hygiene in the food processing industry” will take place in the BÄRO training center in Leichlingen for the last time this year. The seminar contents: Introduction: What microorganisms are and what harmful influence they can have on people and food UV-C disinfection in the food processing industry plasmaNorm by BÄRO “- Free of grease and odor in the kitchen and production exhaust New possibilities for fire protection in kitchen exhaust systems. Free choice of location despite kitchen exhaust air Kitchen exhaust air and heat recovery - "one team" UV-C technology in the kitchen exhaust air: Advantages and areas of application of the BÄRO KitTech Areas of application, application examples, function and maintenance of the BÄRO systems in the area of air hygiene
The seminar is aimed at plant managers, production managers, QM managers, QA officers and hygiene officers from the food industry as well as planners, architects and those responsible for building, ventilation and kitchen technology.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
BfR recommends replacement of animal experiments with chemical-analytical methods
The European Food Safety Authority (EFSA) has evaluated and quantitative detection methods for marine biotoxins in shellfish. As a result, strategies to control these toxins are to be discussed in mussels in the European Commission, for their detection until now an animal experiment with mice is prescribed as the reference method. "With chemical analytical methods of animal experiments can be replaced", says BfR President Professor Dr. Dr. Andreas Hensel. "The methods also contribute to improve consumer health protection with because can be detected with them marine biotoxins safer." The Federal Institute for Risk Assessment (BfR) has 2009 published a powerful chemical analysis method, proved the marine biotoxins below the regulatory limits can be.
Shells containing toxins can cause diseases such as diarrhea or paralysis when eating and in rare severe cases death. Marine biotoxins are produced by certain types of algae and accumulate in shellfish. To protect consumers from these toxins, examines the official control of foodstuffs shells on these substances. When detection method is in the EU so far the so-called "mouse bioassay" prescribed. Here mice an extract is injected from the under investigation mussel tissue in the abdominal cavity. The death of the mice is considered detection of marine biotoxins.
Under the leadership of the University of Hohenheim, food scientists, process engineers and industrial partners are now researching new production options, practical use in food, and the taste and acceptance of new types of spice pastes. The Federal Agency for Agriculture and Food and the Federal Ministry for Food, Agriculture and Consumer Protection are funding the project with over a quarter of a million euros.
Paprika, parsley, garlic and marjoram: in the future we will enjoy spices that we as consumers used to be dried or in powder form as paste from the tube - this is the vision of food researchers at the University of Hohenheim. Compared to powder form, the paste has several advantages: The production is energy and therefore cost-saving, the paste contains more aroma, is more hygienic - and it does not dust or clump.
Rapeseed oil in baby food has a positive effect on the levels of certain vital fatty acids in the blood. This has been proven by a study by the Research Institute for Child Nutrition (FKE), an institution affiliated with the University of Bonn. The FKE researchers recommend adding rapeseed oil to jar food. This is particularly important in infancy and toddler age. The results of the study have now appeared in the journal Archives of Disease in Childhood.
102 infants from Dortmund who were included in the study at the age of two months took part in the study. The researchers divided them into a test group and a control group.
Submitted by Thomas Pröller, meat-n-more on , Published in Process
Many drinks spoil quickly, lose their flavor or become cloudy. Blame for this, among other things Vitamin B2, also known as riboflavin. This could change soon. Because PD Dr. Börje Sellergren and his team at the Institute for Environmental Research (INFI) at TU Dortmund have now managed to remove the riboflavin with the help of a newly developed polymer from the drinks, to make it so longer.
We tested the new method on beer, milk and multivitamin juices. Dr. Sellergren explains in the latest online edition of "Chemical Technology", that developed at the INFI polymer can remove up to 86 percent of riboflavin in the drinks. The so-called molecularly imprinted polymer (MIP) was modeled for this purpose so that it is able to identify and include smallest molecular targets. So far, had been removed with conventional polymers maximum 47 percent of vitamin B2.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
developed objective evaluation system for the smell of sweaty feet
The first step to prevent the formation unpleasant foot odor is to go its causes on the ground. With an objective sensory evaluation system for odor, scientists at the Hohenstein Institute, the Test and Research Institute (PFI) and the Department of Metrology of Saarland University achieving this goal one step closer.
Because the odor caused by bacterial decomposition of perspiration is not only on the carrier depends, but especially of the design characteristics of shoes (eg upper and sole material) and socks (eg fiber material). Hitherto, a product development with regard to sensory properties alone in trial and error an approach and by using expensive tests with subjects possible. The part of the research project AiF-Nr. 201 ZN developed objective evaluation system for the sensory evaluation of sweat odor can be avoided in the future customer complaints and subsequently required expensive redesigns.
Large quantities of wastewater are produced as a by-product of food production. Its purification leads to a high volume of sewage sludge, which represents an economic burden for the dairy and meat industry. The use of a special biotechnological active ingredient composition reduces the amount of sludge and noticeably increases the cleaning performance. In the field of municipal sewage treatment plants, the use of the composition, which causes the formation of microscopic clusters of microorganisms, has already proven itself. The EU research project WASTEred is now to adapt this application to the factors in the food industry.
Bremerhaven, August 2009. The production of food and beverages is characterized by a high volume of waste water. The effort and costs for wastewater treatment have steadily increased in recent years. Therefore, the producers are not only concerned with the quality and customer acceptance of the final product, but increasingly also with wastewater management, which is now a significant cost factor for many companies.
Submitted by Thomas Pröller, meat-n-more on , Published in Process
The German Institute of Food Technology (DIL) eV, Quakenbrück, together with the Institute for Food Quality and Safety of the University of Veterinary Medicine Hannover (TiHo) and small and medium-sized companies in the meat industry are exploring new possibilities for the sustainable use of slaughter by-products, especially slaughter animal blood.
In Germany, about 150 million liters of carcass blood are produced each year, which are usually disposed of with great difficulty. Using the valuable, protein and iron-rich recyclable material as food would be desirable, especially from an ethical point of view and with a view to dwindling raw materials for a growing world population. Using the ELCRACK® non-thermal degermination process developed at the DIL, new processing and utilization strategies are to be developed for use in the production of meat products and sustainable use of the raw material.
