The Management of Food Safety in Beverage Industry

Błaszczyk, Ilona

doi:10.1016/b978-0-12-816679-6.00001-2

Cited by 2 publications

(5 citation statements)

References 29 publications

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“…In particular, regulatory compliance with the quality of beverages is an important objective to be achieved, not only for companies but also for authorities, policy-makers, and, of course, scientists, as the proposal of new products is linked to scientific advances in food and beverages science and technology. The quality control of beverages is strictly necessary to guarantee their safety and consumers health, as well as to improve their nutritional value [14,15].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, physical contaminants such as foreign bodies that may be present in beverages must be taken into account (glass, wood, metal fragments, etc.). These may come from raw materials, but also from unintentional contamination from personnel or devices used during the processing and packing of the final product [14].…”

Section: Introductionmentioning

confidence: 99%

“…Humans may also be exposed to various hazardous chemical pollutants (which are discussed in detail in the following section). The acute toxicity caused by this type of contaminant is forcing food and drinks companies to perform strict quality controls to their products before putting them into the market [14]. However, exposure to low levels of chemical contaminants for prolonged periods is still a clear risk for human health.…”

Section: Introductionmentioning

confidence: 99%

“…the market [14]. However, exposure to low levels of chemical contaminants for prolonged periods is still a clear risk for human health.…”

Section: Introductionmentioning

confidence: 99%

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Recent Trends in the Analysis of Chemical Contaminants in Beverages

et al. 2020

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Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different chemical sources, including heavy metals, amines, bisphenols, phthalates, pesticides, perfluorinated compounds, inks, ethyl carbamate, and others. It is well known that these hazardous chemicals in beverages can represent a severe threat by the potential risk of generating diseases to humans if no strict quality control is applied during beverages processing. This review compiles the most updated knowledge of the presence of potential contaminants in various types of beverages (both alcoholic and non-alcoholic), as well as in their containers, to prevent undesired migration. Special attention is given to the extraction and pre-concentration techniques applied to these samples, as well as to the analytical techniques necessary for the determination of chemicals with a potential contaminant effect. Finally, an overview of the current legislation is carried out, as well as future trends of research in this field.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…the market [14]. However, exposure to low levels of chemical contaminants for prolonged periods is still a clear risk for human health.…”

Section: Introductionmentioning

confidence: 99%

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Recent Trends in the Analysis of Chemical Contaminants in Beverages

et al. 2020

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“…Food operators should follow good hygiene practice (GHP) and good manufacturing practice (GMP) to avoid food spoilage. These practices focus on safety and hygiene requirements in food handling (Błaszczyk, 2019). The implementation of these practices and halal assurance system (HAS) in the food supply chain can enhance the quality and safety of food products (Department of Standards Malaysia, 2019).…”

Section: Introductionmentioning

confidence: 99%

Halal antimicrobials in food: A review on prospects and challenges of antimicrobials from animal sources

Sani

Jamaludin

Al‐saari

et al. 2020

JHIS

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Food antimicrobial agents (FAA) provide the first food defence system against pathogens for processed food products. In addition, they function as an antioxidant in preventing colour and taste changes for food safety and quality. Muslim consumers are concerned about the source of FAA which may contain non-permissible ingredients according to Islam including pig and unslaughtered permissible animal sources. They also raise concerns about the increasing risk of toxicity when the FAA is consumed and the possibility of the FAA rendering organoleptic effect on the food. The application of the FAA protects the food from microbial contamination and indirectly combats emerging devastating diseases. Hence, halal FAA (HFAA) can be introduced so that Muslim consumers can accept FAA usage. Generally, HFAA is categorised according to ingredient sources such as animal, plant, bacteria, or synthetic origins. There are doubts on the halal status of animal-origin FAA as the source might be originating from pig, unslaughtered animal, human, or origins which are filthy. The animal-origin FAA shows strong antimicrobial properties against Gram-positive and negative pathogens, as well as toxicity and organoleptic issues. Thus, the FAA should be used within the allowable range. HFAA has become one of the most studied FAAs due to these issues. Many HFAAs are produced from animals without the full verification of halal status. This review presents an overview of the origins and challenges of HFAA production. Furthermore, this study also highlights how FAA could be verified as halal which is the theme of future research in HFAA development.

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The Management of Food Safety in Beverage Industry

Cited by 2 publications

References 29 publications

Recent Trends in the Analysis of Chemical Contaminants in Beverages

Recent Trends in the Analysis of Chemical Contaminants in Beverages

Halal antimicrobials in food: A review on prospects and challenges of antimicrobials from animal sources

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