New disinfection process enables sustainable use in meat products

The German Institute for 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, is researching the use of new possibilities for the sustainable use of slaughter by-products, especially slaughter animal blood.

In Germany, around 150 million liters of slaughter animal blood are produced each year, which is usually disposed of in a laborious manner. A use of the valuable, protein- and iron-rich resource as food would be desirable for a growing world population, especially from an ethical point of view and with a view to increasingly scarce raw materials. Using a method for non-thermal disinfection developed at the DIL, new processing and usage strategies are to be developed for use in the production of meat products and sustainable use of the raw material.

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The color coverage of a packaging film indicates what percentage of the film surface is printed with color. In order to calculate the price of the film, the ink coverage should be known, since the consumption of printing ink is a variable cost factor in the production of a packaging film. The larger the production quantities, the more influence the ink coverage has on the price of the film.

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Kitchen hygiene, hand washing, laundry washing, plumbing or school toilets - hygiene in everyday life is a neglected topic in research and in daily practice. Professor Martin Exner from the Institute for Hygiene and Public Health at the University of Bonn draws this conclusion in the current Federal Health Gazette (Volume 51, Issue 11, 2008). This issue contains a total of nine articles on the subject of hygiene in everyday life. Publications in the Federal Health Gazette, which appears monthly and is available through bookshops, will have even more influence in the future. Since the journal was successfully included in the so-called "Science Citation Index Expanded", there will be an "Impact Factor" for the journal in the future. An impact factor documents how often articles from this journal are cited. The contributions from 2007 and 2008 are already taken into account, and the impact factor for the Federal Health Gazette will be published in mid-2010.

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Natural carotenoid with an unusual structure protects against oxidative damage

Carotenoids not only give carrots and red smear cheese such as Munster, Limburger or Romadur their delicious color, they also protect organisms from oxidative stress. A research team led by Hans-Dieter Martin and Wilhelm Stahl from the University of Düsseldorf has recreated and characterized one of these carotenoids in the laboratory. As he reports in the journal Angewandte Chemie, it is characterized by excellent antioxidant and light protection properties.

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Plastic films coated with whey proteins can be excellent barriers to oxygen and moisture. Antimicrobial components in the packaging are suitable for maintaining the quality of fresh products for longer. The aim of the EU project "Wheylayer" is to develop an economical manufacturing process for such a packaging material.

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Detection works with subsequently heated meat

Using modern molecular biology methods have succeeded at the University of Bayreuth to stay Gammelfleisch better on the tracks. The biochemistry student Anja Staufenbiel has in fact successfully tested a method in her thesis with which gene segments of germs that occur regularly in rotting meat can, even after heating to prove.

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The prospect of faster and more environmentally friendly cleaning of systems in the beverage industry led 40 participants to a workshop on the "Use of ozone for cleaning and disinfection in the food industry" in Bremerhaven. At the third Bremerhaven workshop on this topic, the first results from the recently completed series of tests in the wine and beer industry provided an important basis for discussion.

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Hydrosol supports the health nutrition trend

In western industrialized nations, people eat too fat and too high in carbohydrates. Against this background, low-calorie foods are becoming increasingly important. With regard to the macronutrient fat, however, this is a problem particularly in the case of meat products. Since fat is not only a source of energy, but also contributes significantly to the taste and mouthfeel of meat products, many low-fat sausages are not convincing. With the new HydroTOP Light 20 stabilization system from Hydrosol, “light” sausage specialties can now be created that are also convincing in terms of taste.

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The future of food safety

After three years of intensive research, the joint research project "Freshlabel" has now been successfully completed under the leadership of ttz Bremerhaven www.ttz-bremerhaven.de. As part of the 6th EU research program, 21 international partners from research and industry set themselves the goal of developing a freshness label for perishable food.

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When fish farming fall as waste products exactly the nutrients that need tomatoes to grow. Scientists have now developed a system in which they breed fish and tomatoes together in one plant. This creates an almost closed cycle that requires extremely little water and is very environmentally friendly.

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More fungal infections and reactions with disinfectants

According to the current state of knowledge and facts, the wearing of artificial nails, nail reinforcements or nail jewelry is not responsible for kitchen staff and caregivers. This is the conclusion that Professor Dr. med. vet. Dieter Bödecker, hygiene advisor for old people's and nursing homes, recently gave a lecture at the 8th Hygiene Forum of the trade journal Rationelle Hauswirtschaft in Hanover.

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