Biogenic Amines And Food Safety

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Biogenic Amines and Food Safety

Maria Martuscelli,Dino Mastrocola
Biogenic Amines and Food Safety Book PDF

Author : Maria Martuscelli,Dino Mastrocola
Publisher : MDPI
Page : 210 pages
File Size : 49,8 Mb
Release : 2021-08-31
Category : Medical
ISBN : 9783036506364

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Biogenic Amines and Food Safety by Maria Martuscelli,Dino Mastrocola Pdf

Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.

Biogenic Amines in Food

Bahruddin Saad,Rosanna Tofalo
Biogenic Amines in Food Book PDF

Author : Bahruddin Saad,Rosanna Tofalo
Publisher : Royal Society of Chemistry
Page : 344 pages
File Size : 45,5 Mb
Release : 2019-11-12
Category : Science
ISBN : 9781788014366

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Biogenic Amines in Food by Bahruddin Saad,Rosanna Tofalo Pdf

A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.

Biogenic Amines on Food Safety

Claudia Ruiz-Capillas,Ana Herrero Herranz
Biogenic Amines on Food Safety Book PDF

Author : Claudia Ruiz-Capillas,Ana Herrero Herranz
Publisher : MDPI
Page : 204 pages
File Size : 47,8 Mb
Release : 2019-07-16
Category : Science
ISBN : 9783039210541

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Biogenic Amines on Food Safety by Claudia Ruiz-Capillas,Ana Herrero Herranz Pdf

Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety. Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds. With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.

Biogenic Amines on Food Safety

Claudia Ruiz-Capillas,Ana Herrero Herranz
Biogenic Amines on Food Safety Book PDF

Author : Claudia Ruiz-Capillas,Ana Herrero Herranz
Publisher : Unknown
Page : 202 pages
File Size : 45,8 Mb
Release : 2019
Category : Biology (General)
ISBN : 3039210556

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Biogenic Amines on Food Safety by Claudia Ruiz-Capillas,Ana Herrero Herranz Pdf

Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.

Biogenic Amines and Food Safety

Maria Martuscelli,Dino Mastrocola
Biogenic Amines and Food Safety Book PDF

Author : Maria Martuscelli,Dino Mastrocola
Publisher : Unknown
Page : 210 pages
File Size : 45,8 Mb
Release : 2021
Category : Electronic
ISBN : 3036506373

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Biogenic Amines and Food Safety by Maria Martuscelli,Dino Mastrocola Pdf

Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.

Improving Seafood Products for the Consumer

Torger Børresen
Improving Seafood Products for the Consumer Book PDF

Author : Torger Børresen
Publisher : Elsevier
Page : 612 pages
File Size : 49,5 Mb
Release : 2008-05-09
Category : Technology & Engineering
ISBN : 9781845694586

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Improving Seafood Products for the Consumer by Torger Børresen Pdf

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. Reviews the range of research into consumer attitudes towards seafood Discusses key issues in improving the safety, nutritional and sensory quality of seafood products Examines the range of technologies available to improve the quality and ensure animal welfare

Food Control and Biosecurity

Alexandru Mihai Grumezescu,Alina Maria Holban
Food Control and Biosecurity Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 612 pages
File Size : 51,5 Mb
Release : 2018-02-13
Category : Technology & Engineering
ISBN : 9780128114971

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Food Control and Biosecurity by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. Identifies the latest import/export regulations related to food control and biosecurity Provides detection and analysis methods to ensure a safe food supply Presents risk assessment tools and prevention strategies for food safety and process control

Food Safety

Umile Gianfranco Spizzirri,Giuseppe Cirillo
Food Safety Book PDF

Author : Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 40,8 Mb
Release : 2016-11-29
Category : Technology & Engineering
ISBN : 9781119160564

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Food Safety by Umile Gianfranco Spizzirri,Giuseppe Cirillo Pdf

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

Microbial Food Safety and Preservation Techniques

V Ravishankar Rai,Jamuna A. Bai
Microbial Food Safety and Preservation Techniques Book PDF

Author : V Ravishankar Rai,Jamuna A. Bai
Publisher : CRC Press
Page : 534 pages
File Size : 47,7 Mb
Release : 2014-09-26
Category : Technology & Engineering
ISBN : 9781466593077

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Microbial Food Safety and Preservation Techniques by V Ravishankar Rai,Jamuna A. Bai Pdf

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Encyclopedia of Food Safety

Anonim
Encyclopedia of Food Safety Book PDF

Author : Anonim
Publisher : Academic Press
Page : 2356 pages
File Size : 44,7 Mb
Release : 2013-12-12
Category : Technology & Engineering
ISBN : 9780123786135

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Encyclopedia of Food Safety by Anonim Pdf

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Chemical Hazards in Foods of Animal Origin

Frans J. M. Smulders,Ivonne M. C. M. Rietjens,John Daniel Collins,Martin D. Rose
Chemical Hazards in Foods of Animal Origin Book PDF

Author : Frans J. M. Smulders,Ivonne M. C. M. Rietjens,John Daniel Collins,Martin D. Rose
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 41,7 Mb
Release : 2019
Category : Food
ISBN : 9086863264

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Chemical Hazards in Foods of Animal Origin by Frans J. M. Smulders,Ivonne M. C. M. Rietjens,John Daniel Collins,Martin D. Rose Pdf

Various chemical hazards are identified and characterised. Public health risks associated with ingestion of contaminated animal food products are discussed, options for risk mitigation are presented.

Natural Antimicrobials in Food Safety and Quality

Mahendra Rai
Natural Antimicrobials in Food Safety and Quality Book PDF

Author : Mahendra Rai
Publisher : CABI
Page : 382 pages
File Size : 53,9 Mb
Release : 2011-02-01
Category : Anti-infective agents
ISBN : 1845937821

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Natural Antimicrobials in Food Safety and Quality by Mahendra Rai Pdf

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Biogenic Amines

Charalampos Proestos
Biogenic Amines Book PDF

Author : Charalampos Proestos
Publisher : BoD – Books on Demand
Page : 90 pages
File Size : 40,6 Mb
Release : 2019-03-20
Category : Science
ISBN : 9781789841336

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Biogenic Amines by Charalampos Proestos Pdf

Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.

Food Safety

Umile Gianfranco Spizzirri,Giuseppe Cirillo
Food Safety Book PDF

Author : Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 42,9 Mb
Release : 2016-12-06
Category : Technology & Engineering
ISBN : 9781119160571

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Food Safety by Umile Gianfranco Spizzirri,Giuseppe Cirillo Pdf

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

Safety of Meat and Processed Meat

Fidel Toldrá
Safety of Meat and Processed Meat Book PDF

Author : Fidel Toldrá
Publisher : Springer Science & Business Media
Page : 701 pages
File Size : 48,5 Mb
Release : 2009-04-21
Category : Medical
ISBN : 9780387890265

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Safety of Meat and Processed Meat by Fidel Toldrá Pdf

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.