The essential balance: Risks and benefits in food safety and quality

Burlingame, Barbara; Pineiro, Maya

doi:10.1016/j.jfca.2006.12.005

Cited by 51 publications

(27 citation statements)

References 49 publications

(40 reference statements)

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“…For peanuts, nuts, dried fruits and cereals, the maximum level of 2 ng/g for B 1 and 4 ng/g for total aflatoxins have been set by the European Commission (European Commission, 2006b). Aflatoxin contamination of peanuts is one of the most important factors determining the quality of peanuts and has caused significant financial losses for producing and exporting countries (Burlingame & Pineiro, 2007;Misra, 2004). Peanuts are widely used in Malaysia in the form of raw, roasted, in the fabrication of sweets, candies and pastes and mainly as a raw material in oil production.…”

Section: Introductionmentioning

confidence: 99%

Optimization of HPLC conditions for quantitative analysis of aflatoxins in contaminated peanut

et al. 2011

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a b s t r a c tThe main objective of present study was to investigate the effect of HPLC conditions namely mobile phase composition (X 1 ), flow rate (X 2 ) and temperature (X 3 ) on peak area of four target aflatoxins (i.e. B 1 (Y 1 ), B 2 (Y 2 ), G 1 (Y 3 ) and G 2 (Y 4 )) from the spiked peanut. The significant nonlinear response surface models with high coefficient of determinations (R 2 ) ranging from 0.958 to 0.995 were fitted to evaluate the detection value of target aflatoxins as a function of HPLC variables. Flow rate had the most significant (p < 0.05) effect on quantification value of target aflatoxins. The highest quantification value for target aflatoxins could be obtained under the following HPLC conditions: the mobile phase composition of ACN/ H 2 O/MeOH: 8/54/38, temperature of 24 C and flow rate of 0.4 mL/min. The recommended optimum HPLC conditions provided higher peak area for all target aflatoxins by 1e2.5 fold compared to two other conditions (A: mobile phase (ACN/H 2 O/MeOH: 23/54/23), ambient temperature (28e32 C), flow rate 1 mL/min; B: mobile phase (ACN/H 2 O/MeOH: 17/54/29), temperature 30 C, flow rate 1 mL/min).

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Section: Introductionmentioning

confidence: 99%

Optimization of HPLC conditions for quantitative analysis of aflatoxins in contaminated peanut

et al. 2011

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“…It is widely recognised that management of technological processes should be based on detailed analysis of product characteristics and process conditions to assess the potential impact on quality and safety of the ready-to-eat foods (Kârkliòa et al, 2005;Burlingame and Pineiro, 2007;Schaffner, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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“…It is important to understand the uniqueness of each sector of the food system when considering the role of sanitation and food safety in the food industry (Marriott and Gravani 2006;Burlingame and Pineiro 2007). Today, food safety is managed through good practices at different levels of food production, distribution and consumption.…”

Section: Introductionmentioning

confidence: 99%

Hygienic acceptance of wood in food industry

et al. 2011

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Food is physically manipulated by other materials during production processes, and therefore, food quality and safety are vital in processes where foods are in contact with various materials. Wooden frames were used for centuries for dried egg pasta trays; however, with the development of different materials, wood was slowly abandoned and replaced by plastic. Nevertheless, there are some hygienic considerations concerning plastic frames in the dried egg pasta making industry. In this study, plastic and wooden trays were analysed by swabbing (n = 210) and evaluated in regard to total number of aerobic counts (TAC), Enterobacteriaceae, Escherichia coli, moulds, yeasts and Staphylococcus aureus using dry medium plates. The aims of the research were to (1) evaluate the total number of microorganisms on wood and plastic material used for pasta trays and (2) make a hygienic evaluation of analysed materials for application in the pasta industry. The research was aimed to answer the question, 'Does the tray material and/or location of the swab sample influence the colony forming unit (CFU)/ 20 cm 2 ?' Results showed a statistical difference in CFU/20 cm 2 for all bacterial determinations, except for E. coli which was not detected in swabs taken from wooden or plastic trays. This hygiene evaluation study supported the conclusion that the use of wood is appropriate in the food industry from a hygienic and technological point of view.

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The essential balance: Risks and benefits in food safety and quality

Cited by 51 publications

References 49 publications

Optimization of HPLC conditions for quantitative analysis of aflatoxins in contaminated peanut

Optimization of HPLC conditions for quantitative analysis of aflatoxins in contaminated peanut

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Hygienic acceptance of wood in food industry

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