Showing papers in "Food Control in 2004"

TL;DR: The results of this study confirmed the possibility of using these four essential oils in food systems to prevent the growth of foodborne bacteria and extend the shelf life of processed foods.

TL;DR: In this article, the antimicrobial properties of essential oils and methanol extracts of Origanum vulgare ssp. were evaluated using a GC/MS system and the results showed that the essential oil of O. vulgaare possesses great potential of antimicrobial activity against all 10 bacteria and 15 fungi and yeast species tested.

TL;DR: In this article, the in vitro antimicrobial and antioxidant properties of essential oil and methanol extracts from a unique and endemic plant, Thymus spathulifolius (Hausskn. and Velen.).

TL;DR: Grape seed extracts at 4% and 20% may be useful as antibacterial agents to prevent the deterioration of food products.

TL;DR: In this paper, the authors describe the challenges involved in achieving food safety and transparency by cooperating in the supply chain network and elaborate on a real world case in an SME environment.

TL;DR: In this article, essential oils extracted from two varieties of Thyme (Thymus eriocalyx and Thymus x-porlock) were studied to evaluate the zone of fungal growth inhibition at various concentrations of the oils.

TL;DR: There is a need to introduce safety limits for AFM1 levels (480 ng/kg) in infant milk products and liquid milk and to prescribe the levels of AFB1 in dairy cattle feedstuffs so as to minimize the health hazard risk in infant population at large.

TL;DR: In this paper, a simple linear regression model was used to determine 63 aroma compounds in 9 very pale sherry wines, fino type, subjected to biological ageing under industrial conditions for 1, 3 and 5 years.

TL;DR: In this article, the formation of biogenic amines was studied in broiler chicken cuts stored in modified atmosphere (MA) packages, and it was concluded that tyramine, putrescine and cadaverine could serve as quality indicating tools for MA-stored poultry.

TL;DR: The results show that the hands of food handlers are an important contamination source in this establishment and the poor hand hygiene and improper glove use by the food handlers was emphasized and it was concluded that the training in personal hygiene and food safety should be improved and inexperienced personnel should not be employed in kitchens without being well trained.

TL;DR: One hundred and six samples of various food products were collected from the market of Qatar and analysed for aflatoxin, ochratoxin, zearalenone and deoxynivalenone using immunoaffinity column clean up and HPLC.

TL;DR: It was concluded that, widespread occurrence of AFM1 in cheese samples sold in the Ankara province were considered to be possible hazards for human health.

TL;DR: The occurrence of veterinary drug residues in poultry products in Kaduna state was determined and Broilers had a significantly higher incidence for antibacterial substances at slaughter than other flocks.

TL;DR: It was found that microbiological shelf-life could be considerably improved when the cold-chain was carefully maintained and TTIs seemed to be useful tools for evaluation of the quality of broiler chicken cuts.

TL;DR: The needs, current applications and the prospects of HACCP in food service areas are discussed, since a chain is no stronger than its weakest link.

TL;DR: In this article, a method for the determination of five synthetic food colours added to soft drinks with natural colours by liquid chromatography with minimal clean-up is presented, which is simple, rapid, inexpensive and broadly applicable to soft beverages.

TL;DR: A total of 236 inspections were performed on 27 catering establishments in the province of Ferrara (Emilia-Romagna region, Italy), after a HACCP system was introduced and educational programs for food staff was undertaken for approximately 10 years as mentioned in this paper.

TL;DR: In this article, the authors provide a rich theoretical structure for understanding the emergence of third-party certification bodies and the role of third party certifiers in the global food system, and demonstrate that successful thirdparty certifiers ensure buyers of food quality and reduce the potential for market failure.

TL;DR: The development of a sensorial scheme for common octopus (Octopus vulgaris) based on the recent quality index method is described, which includes appearance, odour, mucus of skin, texture of flesh, cornea and pupil brightness, colour, odours and mucus in the mouth region, as well as the material found in the suckers.

TL;DR: Simple variation on the common standard plate count means for enumeration of bacteria in food improves detection sensitivity for cells that may be sublethally injured or stressed from food processing treatments, and implementation of this as a means for more accurately determining the microbiological quality of foods is met with low cost and general acceptance for smaller food processing operations.

TL;DR: In this paper, principal component analysis (PCA) and soft independent modelling class analogy (SIMCA) were applied to data of content of the various triglycerides, sterols, or both data, to explore their capacity for the typification of a variety of olive oil, belonging to a Spanish origin denomination.

TL;DR: The shelf life of marinated sardine (Sardina pilchardus) was investigated in this paper, where the fish were headed, gutted, filleted and immersed into marination solutions containing 2% or 4% acetic acid and 10% NaCl for 24 hours.

TL;DR: In this paper, different kinds of Turkish export foodstuffs such as spices, tea, dried fruits and nuts have been investigated whether a possible radiation treatment could be identified using various methods which have been adopted or proposed as EN Standards.

TL;DR: A simple, rapid and inexpensive method has been developed for the determination of sulfamethazine (SMZ) in milk without interferences from other sulfa drugs as mentioned in this paper, which involves solid phase extraction, liquid chromatographic separation and ultraviolet detection.

TL;DR: In this paper, the authors report the levels of HACCP implementation, costs of implementation and operation, and benefits of implementation for the Mexican meat industry, and the main benefit reported was reduction in microbial counts, while staff training was reported as a significant problem.

TL;DR: It is advisable for all the requirements pertaining to personal and general hygiene to be re-evaluated, implemented and monitored by management to ensure that contamination of the final product by the workers inside the deboning room is minimized.

TL;DR: The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated and total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould and Enterobacteriaceae counts were found to be under the detectable level.

TL;DR: In this article, the authors collected samples from four different pastry shops in Denizli area in Turkey to determine the microbiological contamination sources during ice cream production and found that cooling method, personnel hands and scoop water were the main sources of the microbial contamination of ice cream produced and sold in pastry shops.

TL;DR: In this paper, reversed phase-high performance liquid chromatography (RP-HPLC) coupled with diode array detection was used to determine the phenolic content of commercially available Greek wines.