A clever strategy for permeability studies of methyl bromide and some organic compounds through high-barrier plastic films

Nerı́n, Cristina; Canellas, Elena; Romero, Joaquín; Rodríguez, Ángel Gutiérrez

doi:10.1080/03067310701297787

Cited by 9 publications

(6 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Long distance transport ship has been also several times affected by cross contamination from chemicals used for disinfection or from other sources (Nerín, Canellas, Romero, & Rodríguez, 2007) [41] . The study carried out by (Nerín et al, 2007) [42] is a good example of the contamination of food by permeation of naphthalene, methyl bromide, toluene, ethyl benzene and ortho par a xylenes through a theoretical high barrier material.…”

Section: Contamination During Food Transportmentioning

confidence: 99%

“…Prerequisite Programs (PRPs) provide a hygienic foundation for the HACCP system (NACMCF, 1997) by enabling environmental conditions that are favorable for the production of safe food (CFIA, 1998). the system is applied to all steps of the food chain, from the production of raw material to the final product, including aspects related to consumer demands, such as processed products that do not have negative effects on their health (World Health Organization, 1997) [51] . Key milestones included the publication of guidance by the International Commission on Microbial Specifications for Foods (ICMSF) in 1988 (ICMSF, 1988).…”

Section: Hazard Analysis Of Critical Control Points (Haccp)mentioning

confidence: 99%

See 1 more Smart Citation

Food safety and hygiene: A review

Kamboj¹,

Gupta²,

Bandral³

et al. 2020

Int. J. Chem. Stud.

View full text Add to dashboard Cite

Food hygiene are the conditions and measures necessary to certify the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. WHO (1984) has defined food hygiene as all conditions and measures that are required during production, processing, storage, distribution and preparation of food to ensure that it is safe, wholesome and fit for human consumption. Lack of requisite food hygiene can lead to foodborne diseases and death of the consumer. Foodborne illness has been associated with improper storage or reheating (50%), food stored inappropriately (45%) and crosscontamination (39%). The increased numbers of people eating out have caused the emergence of food borne illness due to unhygienic preparation and lack of knowledge of personal hygiene. These contributory factors are due to a lack of food hygiene awareness or implementation. Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Food hygiene training is therefore crucial in food safety and is an essential part of the hazard analysis critical control point (HACCP) concept. Food hygiene and safety usually refer to contamination with 'microorganisms' or 'microbes'. All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic and unsafe food. Good hygienic practices (GHP) to prevent and control foodborne diseases. Foodborne diseases result from eating foods that contain infectious or toxic substances. The term 'food hygiene' refers particularly to the practices that prevent microbial contamination of food at all points along the chain from farm to table. Food safety is a closely related but broader concept that means food is free from all possible contaminants and hazards. In practice both terms may be used interchangeably. HACCP implementation in a food business requires the recognition of hazards and their control. Therefore, a major challenge in the food industry is to motivate food handlers to apply what they have learnt regarding food hygiene.

show abstract

Section: Contamination During Food Transportmentioning

confidence: 99%

Section: Hazard Analysis Of Critical Control Points (Haccp)mentioning

confidence: 99%

Food safety and hygiene: A review

Kamboj¹,

Gupta²,

Bandral³

et al. 2020

Int. J. Chem. Stud.

View full text Add to dashboard Cite

show abstract

“…During the transportation of food, common sources of contamination include the vehicle exhausts of diesel and petrol or cross-contamination in the vehicle being used for food transportation. Long-distance ships for transport are also often cross contaminated with chemicals used for disinfection or other sources (Nerín et al, 2007a ). High barriers used for protection of food by wrapping it during long-distance transport are not always tested for their barrier properties, which makes it a cause of contamination.…”

Section: Contamination During the Food Production Processing Storagmentioning

confidence: 99%

“…Foods with longer shelf life contain flavors and color that compromise with the nutritive value of food. Also, high fatty foods are prone to odor contamination (Nerín et al, 2007a ). Food contamination due to the entire food processing to packaging stages is summed in Figure 1 .…”

Section: Contamination During the Food Production Processing Storagmentioning

confidence: 99%

The Sources of Chemical Contaminants in Food and Their Health Implications

et al. 2017

View full text Add to dashboard Cite

Food contamination is a matter of serious concern, as the high concentration of chemicals present in the edibles poses serious health risks. Protecting the public from the degrees of the harmfulness of contaminated foods has become a daunting task. This article highlights the causes, types, and health implications of chemical contamination in food. The food contamination could be due to naturally occurring contaminants in the environment or artificially introduced by the human. The phases of food processing, packaging, transportation, and storage are also significant contributors to food contamination. The implications of these chemical contaminants on human health are grave, ranging from mild gastroenteritis to fatal cases of hepatic, renal, and neurological syndromes. Although, the government regulates such chemicals in the eatables by prescribing minimum limits that are safe for human consumption yet measures still need to be taken to curb food contamination entirely. Therefore, a variety of food needs to be inspected and measured for the presence of chemical contaminants. The preventative measures pertaining about the food contaminants problems are pointed out and discussed.

show abstract

“…This analytical technique, a system of concentric plastic bags made from polyethylene, is easy to set up and it is inexpensive. The permeability profiles of naphthalene, styrene, toluene, ethylbenzene, and ortho ‐ and para ‐xylenes determined by the proposed technique presents the same trend as that by the Crank equation from the quasi‐isostatic method . As permeability is explained by the solution‐diffusion mechanism and it represents the mass transfer property of packaging materials, several mass transport equations were proposed to predict the D of chemical compounds through the packaging materials .…”

Section: Introductionmentioning

confidence: 80%