Identification of Antioxidant Additives in Food Products Sold in Dakar Markets

The use of food additives in industrial production has the advantage of improving sensory properties, technological quality and extending the shelf life of foods. Among the most widely used additives are antioxidants, which prevent oxidation, browning and rancidity reactions in foods. However, the strong presence of these additives on the market is not without risks for human health, and should be controlled to guarantee food safety. Analysis of the risks associated with consumption of foods containing these additives requires, among other things, information on the frequency of use of these additives in various consumer products. The aim of this study is therefore to identify the antioxidants present in industrial food products distributed in Dakar. The methodology adopted consists of a qualitative analysis based on the identification of additives from food labels. Investigations were carried out in 9 stores, 4 superettes and 2 supermarkets located in different districts of Dakar. The results revealed the presence of 12 antioxidant additives, dominated by citric acid (53%) and ascorbic acid (29%). These studies have also highlighted the simultaneous use of several antioxidants in the same food product. Moreover, for some artificial antioxidants identified antioxydant such as BHA and BHT, health risks are associated with their consumption. The results of this study open up prospects for the development of information databases on food additives.

Trends of Laboratory-Detected Heavy Metals in Children: Solutions for Heavy Metal Contamination in Infant Food Products

In 2019, an investigation by the U.S. House of Representatives revealed major infant food conglomerates had products with high levels of arsenic, lead, cadmium, and mercury, posing concerns for infants’ vulnerability to the neurotoxic effects of these metals. Trends of laboratory-detected heavy metals were analyzed in children aged zero to five from 1999-2020, providing insights on heavy metal contamination in infant food products. Utilizing National Health and Nutrition Examination Survey (NHANES) data, mean heavy metal levels in children were calculated, considering gender, race, and income-to-poverty ratio as proxies for assessing associations with increasing heavy metal rates in infant food. Findings indicated an overall decrease in mean concentrations over time, though remaining elevated. Black children exhibited higher lead levels than the overall average, while the Asian subgroup displayed higher levels of total blood mercury and cadmium levels. Lack of internal standards in regulatory bodies, particularly the FDA, exacerbates the issue, with no legally enforceable guidelines or strict maximum levels for heavy metals in infant foods. Urgent FDA interventions are needed, addressing contamination at the sources of raw materials, implementing transparent and extensive product testing, and comprehensive manufacturer labeling to inform consumers about elevated heavy metal levels in infant products.

How Could Agricultural Land Systems Contribute to Raise Food Production Under Global Change?

To feed the increasing world population, more food needs to be produced from agricultural land systems. Solutions to produce more food with fewer resources while minimizing adverse environmental and ecological consequences require sustainable agricultural land use practices as supplementary to advanced biotechnology and agronomy. This review paper, from a land system perspective, systematically proposed and analyzed three interactive strategies that could possibly raise future food production under global change. By reviewing the current literatures, we suggest that cropland expansion is less possible amid iferce land competition, and it is likely to do less in increasing food production. Moreover, properly allocating crops in space and time is a practical way to ensure food production. Climate change, dietary shifts, and other socio-economic drivers, which would shape the demand and supply side of food systems, should be taken into consideration during the decision-making on rational land management in respect of sustainable crop choice and allocation. And ifnally, crop-speciifc agricultural intensiifcation would play a bigger role in raising future food production either by increasing the yield per unit area of individual crops or by increasing the number of crops sown on a particular area of land. Yet, only when it is done sustainably is this a much more effective strategy to maximize food production by closing yield and harvest gaps.

Rheological aspects of dysphagia-oriented food products:A mini review

Dysphagia is a symptom,commonly found in healthcare residents and the elderly,may lead to undernutrition and negative effects on quality of life.Providing special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare staff.The purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented products.Also,some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.

Air pollution, food production and food security: A review from the perspective of food system

Air pollution negatively impacts food security. This paper reviews the current literature on the relationship between air pollution and food security from the perspective of food system. It highlights that agricultural emissions which substantially contribute to air pollution could happen at every stage along the food supply chain. Meanwhile, air pollution can not only affect plant growth and animal health but also shift market equilibrium of both agro-inputs and outputs in the food supply chain and thereby affect food security indirectly. Furthermore, this study evaluates the effects of agricultural policy and energy policy on food security and air pollution, respectively, and provides an overview of potential policy instruments to reduce air pollution while ensuring food security. Finally, we identify the remaining research and policy issues for further studies, mainly focusing on the study of household＇s bounded rational behaviors and the issue of rural aging population.

Development of an analytical method for multi-residue quantification of 18 anthelmintics in various animal-based food products using liquid chromatography-tandem mass spectrometry

In this study,we developed a simple screening procedure for the determination of 18 anthelmintics(including benzimidazoles,macrocyclic lactones,salicylanilides,substituted phenols,tetrahydropyrimidines,and imidazothiazoles)in five animal-derived food matrices(chicken muscle,pork,beef,milk,and egg)using liquid chromatography-tandem mass spectrometry.Analytes were extracted using acetonitrile/1% acetic acid(milk and egg)and acetonitrile/1% acetic acid with 0.5 mL of distilled water(chicken muscle,pork,and beef),and purified using saturated n-hexane/acetonitrile.A reversed-phase analytical column and a mobile phase consisting of(A)10 mM ammonium formate in distilled water and(B)methanol were used to achieve optimal chromatographic separation.Matrix-matched standard calibration curves(R^(2)≥0.9752)were obtained for concentration equivalent to ×1/2,×1,×2,×3,×4,and×5 fold the maximum residue limit(MRL)stipulated by the Korean Ministry of Food and Drug Safety.Recoveries of 61.2e118.4%,with relative standard deviations(RSDs)of ≤19.9%(intraday and interday),were obtained for each sample at three spiking concentrations(×1/2,×1,and ×2 the MRL values).Limits of detection,limits of quantification,and matrix effects were 0.02e5.5 mg/kg,0.06e10 mg/kg,and -98.8 to 13.9%(at 20 μg/kg),respectively.In five samples of each food matrix(chicken muscle,pork,beef,milk,and egg)purchased from large retailers in Seoul that were tested,none of the target analytes were detected.It has therefore been shown that this protocol is adaptable,accurate,and precise for the quantification of anthelmintic residues in foods of animal origin.

Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products

Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of Lactobacillus spp. and Bifidobacterium spp.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.

Financial Innovation Way of Avoiding Risk of Climate Disasters in Food Production:Weather Index Insurance

Climate change will lead to a variety of climate disasters, and climate disasters have a greater impact on China＇s food production. Weather index insurance is a new financial way to avoid risk of climate disasters effectively in China＇s food production. Firstly, the relationship between weather index insurance and food production in China was elaborated, and then the development status, advantages and disadvantages of weather index insurance in China at present were analyzed. Finally, some countermeasures against the problems of weather index insurance in China were put forward.

Empirical Analysis of the Impact of Urbanization Development on Food Production

In order to clarify the impact of urbanization development on food production,based on panel data from 31 provinces(municipalities,autonomous regions)in China from 2005 to 2015,using a fixed effect model,the paper found that the urbanization rate has a negative impact on per capita food production,and finally made the related policy recommendations.The above research is of significance for promoting the development of urbanization and ensuring food security.

Factors Influencing Attitude towards Technology Adoption among Permanent Food Production Park (PFPP) Program Participants in West Malaysia

The study explores the factors influencing attitude towards agricultural technology adoption among Permanent Food Production Park(PFPP)program participants in West Malaysia and the factors that influence their attitudes.The PFPP program is one of the programs introduced by the government of Malaysia with the objectives of increasing food production,as well as supporting local agriculture entrepreneurs.The study employed a cross-sectional study design and has been conducted in four West Malaysian states with a sample of size of 275 respondents.The results indicated that the respondents had a positive attitude towards technology adoption and factors such as knowledge and skill,benefit,education level,years of experience in agriculture and gross income had influenced their attitude.

Physical Properties in Drying of Food Products with Combined Sublimation and Evaporation

Drying is an important unit operation in processing of biological resources. The drying process may influence the product properties and quality, which may shrink, break or undergo rheological, physical and biochemical changes. The important parameters responsible for such changes are drying conditions, type of drying technology and residence drying time. Thermal conductivity, thermal-mass diffusivity, enthalpy, porosity and density are the main material property and heat-mass transfer parameters, which are essential for understanding the changes in product quality and for designing and dimensioning the drying processes. In this paper physical properties of food products undergoing a combined sublimation and evaporation were studied. Pieces of vegetables and potatoes were dried in a heat pump fluidized bed dryer at combined modes with temperatures below the freezing point in the beginning and a final drying step at temperatures above the freezing point. Samples of products were tested at different moisture contents with respect to physical properties. Physical properties of leek and potato samples were measured and mass diffusivities were determined from drying kinetic data. Based on bulk density and rehydration measurements it was clearly observed that drying temperature and modes influenced the final product physical properties. The potato cube run dried with initial atmospheric freeze-drying step had rehydration ability 430%above a run dried only above the freezing point. The average effective mass diffusivity for 5 mm slabs of leek was 0.5 x 10-11m2·s-1 for the sublimation stage and 2.2 x 10-11m2·s-1 for the evaporation stage.

Protection of Geographical Indication and Intangible Cultural Heritage of the Chinese Food Product Resources

The geographical Indications intellectual property and intangible cultural heritage are the general focus of attention of the world today. In the Chinese food product resources, there are 44 kinds of national geographical indication products, 41 national geographical indication trademarks, 9 kinds of national and 212 kinds of provincial-level intangible cultural heritage. This article introduces the geographical indication protection and geographical indication trademark registration of the Chinese food products, the protection of intangible cultural heritage of traditional craftsmanship; discusses the countermeasures for the protection of geographical indication intellectual property and intangible cultural heritage; finally puts forth several recommendations.

Quality and origin of mountain food products: the new European label as a strategy for sustainable development

Mountain farming provides high-quality food products due to the peculiar characteristics of the raw materials combined with traditional processing conditions. However, these products and their intrinsic characteristics are not clearly recognized by consumers on the market. Nowadays, Protected Designation of Origin(PDO), Protected Geographical Indication(PGI) and Traditional Specialities Guaranteed(TSG) certifications include products originating in mountain areas, even if a large part of mountain foodstuff is not protected by these certifications and foods not made in mountain areas are often labeled as ―mountain food products‖. For this reason, the European Union has set a specific Regulation in 2012 to recognize and protect mountain food and to make the consumers safer about the origin information. The objective of this paper is twofold: firstly, it presents the recent aspects related to European legislation of mountain food product; secondly, it aims at reviewing the main features of nutritional quality and technology of dairy and meat products, as the most widespread mountain food products, and the main protocols used to evaluate the authenticity of these food products. The promotion of mountain food product through a specific label and the use of tracing methods, which are able to verify the authenticity of the origin of these products, may play a pivotal role in increasing the consumer‘s loyalty towards these products and could be a way to boost a sustainable development of these economically marginal rural areas. However, the analytical protocols developed so far(stable isotopes, macro and microelements, radionuclides, spectroscopic, molecular techniques, volatile substances profile, terpenes) are in many cases still at the experimental level due to the extreme variability of the mountain origin of the products to be tested.

Operations Management:The Application of OM in Fast-food Production

Operations management is essential for gaining competitiveness in most manufacturing or service-offering organizations.Therefore,this report is going to analyze the way in which effective operations managers use process strategy as a competitive weapon.Besides,based on relevant theories,a case of fast food production process will be studied.

Responses of food production systems to climate change:sensitivity and vulnerability

Climate warming has prolonged the optimization of crop-growing seasons,shortened actual growth periods,and changed crop-planting boundaries.It also has boosted crop yields in certain regions while compromising crop quality and affected the occurrence of meteorological disasters and pest diseases damage,which has resulted in reduction in grain yield.Crop production systems will evidence more sensitivity to climate change in future;for example,with an increase of 1°C in temperature,the average growth period will be shortened by 17 days for winter wheat and 7-8 days for maize and rice.Of course regional differences will exist.Climate change will threaten crop yield stability and affect crop quality.Vulnerability will be addressed in regard to extreme climatic events,which include reducing exposure and improving adaptive capacity,because the exposure of rain-fed agriculture is greater than that of irrigated agriculture.Therefore,we propose three suggestions to reduce the vulnerability of crop production systems to climate change.First,strengthen the evaluation capacity construction of sensitivity,which includes(1)refining and improving all types of evaluation indicator systems and models;(2)innovating and developing evaluation methods and tools;and(3)combining field observation and case studies,so that(1)the impact of climate change and sensitivity can be assessed scientifically;(2)uncertainty in the study can be identified and reduced;and(3)improved understanding of climate systems and their changes,climate change impact,and sensitivity will be achieved.Second,strengthen adaptive capacity construction for crop production systems,which includes(1)rebuilding existing farmland infrastructure to improve meteorological disaster defences;(2)adjusting agriculture structure and adopting new crop varieties with enhanced resistance;(3)popularizing water-saving technology and dry farming technology;and(4)further researching interdisciplinary theories and methods.Third,strengthen function construction for natural and social systems,which includes(1)popularizing innovative technology;(2)progressing agricultural insurance;and(3)improving energy efficiency and increasing carbon sequestration and emission reduction ability to maintain a favorable ecological environment.

Enhancing the Hygienic Quality of Some Ghanaian Food Products by Gamma Irradiation

The microbiological quality (microbial load and profile) of 6 Ghanaian food products was determined before and after irradiation (0 kGy, 5 kGy, 7.5 kGy, 10 kGy) using standard microbiological methods. The microbial load was estimated by the total viable count (TVC) and moulds and yeasts count (MYC). The range of TVC and MYC of the un-irradiated products were 103 cfu/g - 106 cfu/g and 0 cfu/g - 106 cfu/g respectively. Un-irradiated Banku Mix Powder, Fermented Maize Powder and Cassava Dough Powder had relatively low microbial load (TVC ? 6.1 × 103 cfu/g;MYC ? 4.9 × 102 cfu/g). Un-irradiated Fermented Maize Dough, Kokonte Powder and Cassava Dough had relatively high TVC of >106 cfu/g. Eleven and 3 microbial isolates were detected in the un-irradiated and irradiated products respectively and the most common were Aspergillus niger and Bacillus spp. Irradiation dose of 10 kGy eliminated all microorganisms from the products. Doses of 5 and 7.5 kGy reduced the microbial loads of the products by approximately 1 to 6 log cycles to meet national and international standards. The use of low dose gamma radiation by the local food industry could improve the hygienic quality, extend shelf-life and enhance the competitiveness of the Ghanaian food products in domestic and export markets.

A Study on the Driving Factors of Food Production in Huang-Huai-Hai Plain Based on Path Analysis

The effects of 14 factors on food production in Huang-Huai-Hai Plain are analyzed by path analysis in this paper,and then the linear regression models of them are established by SPSS software. The results show that electricity consumption for agriculture,growing area of crops,the affected area,annual average temperature and arable land area at the end of the year have great effects on food production. Finally some recommendations are put forward to improve the food production in Huang-Huai-Hai Plain such as improving the level of agricultural mechanization,stabilizing food production,preventing natural disasters and increasing the effective irrigation area.

Analysis of the Main Factors Influencing Food Production in China Based on Time Series Trend Chart

Based on the annual sample data on food production in China since the reform and opening up,we select 8 main factors influencing the total food production( growing area,application rate of chemical fertilizer,effective irrigation area,the affected area,total machinery power,food production cost index,food production price index,financial funds for supporting agriculture,farmers and countryside),and put them into categories of material input,resources and environment,and policy factors. Using the factor analysis,we carry out the multi-angle analysis of these typical influencing factors one by one through the time series trend chart. It is found that application rate of chemical fertilizer,the growing area of food crops and drought-affected area become the key factors affecting food production. On this basis,we set forth the corresponding recommendations for improving the comprehensive food production capacity.