Assurance of compliance within the production chain of food contact materials by good manufacturing practice and documentation – Part 1: Legal background in Europe and compliance challenges

Grob, Koni; Stocker, Julian; Colwell, Ron

doi:10.1016/j.foodcont.2008.07.021

Cited by 21 publications

(7 citation statements)

References 7 publications

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“…In the process of fried food manufacturing [1][2][3][4], the consumption of the edible-oil [5][6][7] is very large. If they replace all the old frying oil with the new edible-oil after the production every time, the oil will be wasted and the cost of production will be increased.…”

Section: Introductionmentioning

confidence: 99%

Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

et al. 2014

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For the problem of the waste of the edible-oil in the food processing, on the premise of food security, they often need to add new edible-oil to the old frying oil which had been used in food processing to control the cost of the production. Due to the fact that the different additive proportion of the oil has different material and different volatile gases, we use fusion technology based on the electronic nose and electronic tongue to detect the blending ratio of the old frying oil and the new edible-oil in this paper. Principal component analysis (PCA) is used to distinguish the different proportion of the old frying oil and new edible-oil; on the other hand we use partial least squares (PLS) to predict the blending ratio of the old frying oil and new edible-oil. Two conclusions were proposed: data fusion of electronic nose and electronic tongue can be used to detect the blending ratio of the old frying oil and new edible-oil; in contrast to single used electronic nose or single used electronic tongue, the detection effect has increased by using data fusion of electronic nose and electronic tongue.

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Section: Introductionmentioning

confidence: 99%

Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

et al. 2014

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“…Thus, migration of additives to the food may occur when a packaged product is in direct contact with a container that contains the additive (Munoz et al 2002;Grob et al 2008;Reinas et al 2012;Simoneau et al 2012;Haldimann et al 2013;Van Goetz et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulant

Kiyataka

Dantas

Pallone

2014

Food Additives & Contaminants: Part A

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The purpose of this paper was to assess the concentration of lead (Pb), cadmium (Cd), mercury (Hg) and arsenic (As) in high-density polyethylene (HDPE) packaging intended for contact with yoghurt and the migration of these elements using the food itself and 3% acetic acid as a food simulant in accordance to ANVISA, the Brazilian Health Surveillance Agency. In order to perform this study, it was necessary to develop and validate a method by inductively coupled plasma optical emission spectroscopy (ICP-OES) analysis. For method validation, the parameters linearity, limits of detection (LODs) and quantification (LOQs), accuracy and precision were determined. Fifteen commercial samples of yoghurt, marketed in Campinas - São Paulo (Brazil), were used for the analysis. The packaging and yoghurt were digested in high-pressure ashing equipment (HPA) and the migration of the elements into simulant were determined directly in the solution. The validated method proved adequate and the results obtained showed that all the packaging had levels of Hg and Cd below the LOQ, corresponding to 1.0 and 1.5 μg l(-1), respectively. The highest levels of As and Pb were 0.87 and 462.3 mg kg(-1), respectively. The migration of these elements to the yoghurt after 45 days of contact at 4ºC was below the LOQ for all the samples assessed. The results of specific migration into 3% acetic acid simulant showed the concentrations of Cd, Hg and As below 5, 5 and 10 µg kg(-1), respectively, which are the maximum limits set by ANVISA. However, for three samples the packaging lid showed migration of Pb into simulant ranging from 30.6 to 40.2 μg kg(-1), exceeding the limit set by ANVISA of 10 μg kg(-1).

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“…Hence, good manufacturing practices have been introduced in the food industry in order to control the level of pathogens in food products (1,2). The most effective way to minimize food contamination by microorganisms is to add an effective antimicrobial agent to food products.…”

Section: Introductionmentioning

confidence: 99%

Bactericidal action of <i>Alpinia galanga</i> essential oil on food-borne bacteria

Prakatthagomol

Klayraung

Okonogi

2011

DD&T

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The use of natural antimicrobial agents is garnering attention due to consumer and producer awareness of health problems. This study found that the essential oil of A. galanga had strong bactericidal activity against both Gram-negative and Gram-positive bacteria. The bactericidal action of A. galanga oil was extremely rapid. Results of scanning electron microscopy observations suggested that A. galanga oil had antibacterial action probably as a result of its modification of the bacterial cell membrane, disrupting the membrane's permeability. This study suggested that the essential oil of A. galanga shows promise as a natural antimicrobial agent for use as a food preservative.

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Assurance of compliance within the production chain of food contact materials by good manufacturing practice and documentation – Part 1: Legal background in Europe and compliance challenges

Cited by 21 publications

References 7 publications

Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulant

Bactericidal action of <i>Alpinia galanga</i> essential oil on food-borne bacteria

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