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Evaluation Technologies For Food Quality Jian Zhong
Emerging Technologies for Connected Internet of Vehicles and Intelligent Transportation System Networks: Emerging Technologies for Connected and Smart Vehicles Mohamed Elhoseny
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Food Engineering Series
Series Editor
Gustavo V. Barbosa-Cánovas, Washington State University, USA
Advisory Board
Jose ´ Miguel Aguilera, Catholic University, Chile
Kezban Candogˇan, Ankara University, Turkey
Richard W. Hartel, University of Wisconsin, USA
Albert Ibarz, University of Lleida, Spain
Jozef Kokini, Purdue University, USA
Michael McCarthy, University of California, USA
Keshavan Niranjan, University of Reading, United Kingdom
Micha Peleg, University of Massachusetts, USA
Shafiur Rahman, Sultan Qaboos University, Oman
M. Anandha Rao, Cornell University, USA
Yrjo ¨ Roos, University College Cork, Ireland
Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
Springer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.
More information about this series at http://www.springer.com/series/5996
Viktor Nedović • Peter Raspor
Jovanka Lević • Vesna Tumbas Šaponjac
Gustavo V. Barbosa-Cánovas
Editors
Emerging
and Traditional Technologies for Safe,
Healthy and Quality Food
Editors Viktor Nedović
Faculty of Agriculture
University of Belgrade Belgrade, Serbia
Jovanka Lević
Institute of Food Technology (FINS)
University of Novi Sad Novi Sad, Serbia
Gustavo V. Barbosa-Cánovas
Washington State University Pullman, WA, USA
Peter Raspor
Faculty of Health Sciences
University of Primorska Izola, Slovenia
Vesna Tumbas Šaponjac Faculty of Technology
University of Novi Sad Novi Sad, Serbia
ISSN 1571-0297
Food Engineering Series
ISBN 978-3-319-24038-1
DOI 10.1007/978-3-319-24040-4
ISBN 978-3-319-24040-4 (eBook)
Library of Congress Control Number: 2015957393
Springer Cham Heidelberg New York Dordrecht London
This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed.
The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use.
The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made.
Printed on acid-free paper
Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Preface
This book is based on selected papers presented at the 6th Central European Congress on Food (CEFood), held in 2012 in Novi Sad, Serbia. CEFood is a biennial event, the first one being at Ljubljana, Slovenia, in 2002, gathering scientists from universities, research institutes, food industry, as well as food producers and distributors. The 6th CEFood was among the most successful ones with close to 600 participants from 36 countries from all around the world. This 6th Congress emphasized novel and traditional technologies to enhance food safety and competitiveness in European and global markets. It is worth mentioning all the authors upgraded and updated their respective contributions which later on were peer-reviewed by highly qualified colleagues.
This reference book will be very useful to food scientists/engineers from academia, research institutions, and the food industry and, at the same time, to practitioners from the food sector. The aim of this book is to present fundamentals and recent developments in food science and technology that will help advance research, development, innovation, and education. It is divided into four well-intertwined parts as follows: Safe and Healthy Foods, Food Quality, Food Biotechnology, and Food Engineering. Topics addressed in this book include, among others, novel technologies to process foods, food safety and quality, food ingredients, trends in nutrition and health, functional foods, bioactive compounds, and regional and global food markets.
The first part is a thorough and vast updating on how to have healthy foods while being very safe, in other words, how to find a sound balance to advance food science and nutrition at the same time. Chapter 1 presents the bird’s-eye view of the link between safe food and healthy diets, elaborating on challenges in food safety and food security, food safety and quality control, safe food vs. healthy nutrition, and rights and responsibilities of the consumer. Chapter 2 elaborates on the advantages of supplying foods via networks rather than chains. Traditional foods and their safety are extensively addressed in Chap. 3 including legislation, the hazards coming from raw materials, as well as hazards from processing. Chapter 4 is dedicated to analyze the role of selected chemical contaminants promoting the formation of carcinogenic compounds, i.e., polycyclic aromatic hydrocarbons (PAHs) in smoked meat products, liquid smoke flavors and vegetable oils, as well as their elimination.
The mechanism of acrylamide formation and factors affecting its concentration in thermally processed foods are discussed in detail in Chap. 5, as well as methods for its mitigation by means of recipe and process modifications. Chapter 6 presents contemporary methods for the analysis of bioactive compounds, i.e., polyphenols, tocopherols, and carotenoids in food products. The beneficial aspects of beer as an integral part of healthy diets are discussed in Chap. 7 followed by the significance of beer vs. other alcoholic beverages, potential harmful components, and the development of new beer types with new sensory and functional properties. Chapter 8 deals with the screening of antioxidant peptides in protein hydrolysates using the structural descriptors of antioxidant peptides following a knowledge-based strategy.
The second part of the book, “Food Quality,” starts with Chap. 9 which presents current findings about heat-induced casein-whey protein interactions in caprine milk, as well as means to better control the quality of caprine dairy by identifying similarities and differences to bovine milk. Chapter 10 also deals with whey proteins but in this case with an update on their use on edible films. Chapter 11 analyzes the impact of process parameters and material characteristics on structural, textural, and sensory attributes of rice extrudates, whereas Chap. 12 addresses the standardization of traditional dry fermented sausages in terms of safety and quality.
The part “Food Biotechnology” includes four chapters where Chap. 13 explores the possibility to utilize autochthonous strains of lactic acid bacteria, isolated from traditional Serbian cheeses and prepared by traditional and emerging technologies, in cheese production. Chapter 14 reviews the effect of cell immobilization on the properties of presumptive probiotics with emphasis on tolerance to simulated GI tract conditions, adhesion attributes, and modulation of microbial intestinal flora. The following two chapters are focused on foodborne pathogenes, the first one, Chap. 15, on the resistance of Campylobacter jejuni and Campylobacter coli from food, animal, human, and environmental water sources to some biocides and antibiotics. Chapter 16 discusses recent developments, specificity, and application of microbial polysaccharides as promising and versatile materials for future use in food systems.
Chapter 17 initiates the “Food Engineering” part covering several aspects dealing with the cold chain including shelf life monitoring, the use of time-temperature integrators, and other advanced strategies to properly manage the handling and storage of frozen foods. Chapter 18 reviews benefits of microencapsulated ingredients in the food industry, materials used for encapsulation, and encapsulation technologies which are scalable and acceptable by the food industry. Chapter 19 presents the main types of barrier packaging materials for food application, special functions of new packaging materials, and innovative designs including eco-design aspects. Chapter 20 explores extraction by supercritical fluids from solids or liquids of specific ingredients and their incorporation into the formulation of certain products with desired properties. Chapter 21, the last one, evaluates the capability of a wet germ processing method to increase the purity of dry-milled corn germ to make it suitable for food applications.
The editors of this book are very grateful to all authors for the high quality of their contributions, as well as to all reviewers for their time and thorough criticism of the chapters. We consider that by selecting outstanding authors and reviewers, in addition to our own work, we managed to develop a quality book.
We hope the body of knowledge of all disciplines covered in this book will be expanded in a meaningful way. We also hope readers will find this book interesting, challenging, informative, and appealing, as well as encouraging to closely follow future Central European Congresses on Food.
Belgrade, Serbia Viktor Nedović Izola, Slovenia Peter Raspor
Novi Sad, Serbia Jovanka Lević Novi Sad, Serbia Vesna Tumbas Šaponjac Pullman, WA, USA Gustavo V. Barbosa-Cánovas
Belc, Denisa Eglantina Duţă, Enuţa Iorga, Gabriela Mohan, Claudia Elena Moşoiu, Adrian Vasile, Angel Martinez Sanmartin, Maria Antonia Pedrero Torres, David Quintin Martinez, Ana Luísa Amaro, Paula Teixeira, Eduardo Luís Cardoso, Manuela Estevez Pintado, Vânia Ferreira, Rui Magalhães, and Gonçalo Almeida
Čanadanović-Brunet, Gordana Ćetković, and Sonja Djilas
7 Beer as an Integral Part of
Ida J. Leskošek-Čukalović
8 The Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates ..........................................................................
Ilya V. Nikolaev†, Alexey S. Kononikhin, Anna A. Torkova, Stefano Sforza, and Olga V. Koroleva
9 Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk? .................... 163
Mirjana B. Pesic, Miroljub B. Barac, Sladjana P. Stanojevic, and Miroslav M. Vrvic
10 Whey Protein Edible Coatings: Recent Developments and Applications ................................................
Marta Henriques, David Gomes, and Carlos Pereira
11 Physical and Sensory Properties of High Added Value Rice Extrudates ............................................................................
Vasiliki Oikonomopoulou, Asterios Bakolas, and Magdalini Krokida
12 Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása .................................................... 221
Ljiljana Petrović, Tatjana Tasić, Predrag Ikonić, Branislav Šojić, Snežana Škaljac, Bojana Danilović, Marija Jokanović, Vladimir Tomović, and Natalija Džinić
13 Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application...........................................................
Zorica Radulović, Jelena Miočinović, Tanja Petrović, Suzana Dimitrijević-Branković, and Viktor Nedović
14 Effect of Cell Immobilization on Properties of Presumptive Probiotics.......................................................................
Dimitra Dimitrellou, Marianthi Sidira, Dimitris Charalampopoulos, Petros Ypsilantis, Alex Galanis, Constantinos Simopoulos, and Yiannis Kourkoutas
15 The Biocide and Antibiotic Resistance in Campylobacter jejuni and Campylobacter coli ...............
Ana Mavri, Urška Ribič, and Sonja Smole Možina
16 Food Cold Chain Management and Optimization ...............................
Petros S. Taoukis, Eleni Gogou, Theofania Tsironi, Marianna Giannoglou, Efimia Dermesonlouoglou, and George Katsaros
Jovana R. Stefanović Kojić, Miroslav M. Vrvić, Gordana Ð. GojgićCvijović, Vladimir P. Beškoski, and Dragica M. Jakovljević
Verica Ðorđević, Adamantini Paraskevopoulou, Fani Mantzouridou, Sofia Lalou, Milena Pantić, Branko Bugarski, and Viktor Nedović
Artur Bartkowiak, Małgorzata Mizielińska, Patrycja Sumińska, Agnieszka Romanowska-Osuch, and Sławomir Lisiecki
Contributors
Gonçalo Almeida Centre of Biotechnology and Fine Chemistry–Associated Laboratory, Faculty of Biotechnology, Faculty of Biotechnology of the Catholic University of Portugal, Porto, Portugal
Ana Luísa Amaro Centre of Biotechnology and Fine Chemistry–Associated Laboratory, Faculty of Biotechnology, Faculty of Biotechnology of the Catholic University of Portugal, Porto, Portugal
Elke Anklam European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel, Belgium
Asterios Bakolas School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Miroljub B. Barac Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
Artur Bartkowiak The Center of Bioimmobilisation and Innovative Packaging Materials, The West Pomeranian University of Technology, Szczecin, Poland
Nastasia Belc National R&D Institute of Food Bioresources, IBA Bucharest, Bucharest 2, Romania
Vladimir P. Beškoski Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
Branko Bugarski Faculty of Technology and Metallurgy, Department of Chemical Engineering, University of Belgrade, Belgrade, Serbia
Jasna Čanadanović-Brunet Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Eduardo Luís Cardoso Centre of Biotechnology and Fine Chemistry–Associated Laboratory, Faculty of Biotechnology, Faculty of Biotechnology of the Catholic University of Portugal, Porto, Portugal
Gordana Ćetković Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Dimitris Charalampopoulos Department of Food and Nutritional Sciences, The University of Reading, Reading, UK
Bojana Danilović Faculty of Technology, University of Leskovac, Leskovac, Serbia
Efimia Dermesonlouoglou Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Dimitra Dimitrellou Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Suzana Dimitrijević-Branković Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Sonja Djilas Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Verica Đorđević Faculty of Technology and Metallurgy, Department of Chemical Engineering, University of Belgrade, Belgrade, Serbia
Denisa Eglantina Duţă National R&D Institute of Food Bioresources, IBA Bucharest, Bucharest 2, Romania
Natalija Džinić Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Vânia Ferreira Centre of Biotechnology and Fine Chemistry–Associated Laboratory, Faculty of Biotechnology, Faculty of Biotechnology of the Catholic University of Portugal, Porto, Portugal
Alex Galanis Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Marianna Giannoglou Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Eleni Gogou Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Gordana Ð. Gojgić-Cvijović Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Vural Gökmen Department of Food Engineering, Hacettepe University, Ankara, Turkey
David Gomes Department of Food Science and Technology, Agrarian School of Coimbra–Polytechnic Institute of Coimbra, Coimbra, Portugal
Contributors
Marta Henriques Department of Food Science and Technology, Agrarian School of Coimbra–Polytechnic Institute of Coimbra, Coimbra, Portugal
CIEPQPF/UC, Chemical Engineering Department, Faculty of Science and Technology, University of Coimbra, Coimbra, Portugal
Predrag Ikonić Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Enuţa Iorga National R&D Institute of Food Bioresources, IBA Bucharest, Bucharest 2, Romania
Dragica M. Jakovljević Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Mojca Jevšnik Krka d.d., Novo mesto, Novo mesto, Slovenia
Marija Jokanović Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
George Katsaros Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Željko Knez Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
Jovana R. Stefanović Kojić Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Alexey S. Kononikhin N.M. Emanuel Institute of Biochemical Physics of the Russian Academy of Sciences, Moscow, Russian Federation
Olga V. Koroleva A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russian Federation
Yiannis Kourkoutas Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Magdalini Krokida School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Sofia Lalou Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
Ida J. Leskošek-Čukalović Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade-Zemun, Serbia
Sławomir Lisiecki The Center of Bioimmobilisation and Innovative Packaging Materials, The West Pomeranian University of Technology, Szczecin, Poland
Rui Magalhães Centre of Biotechnology and Fine Chemistry–Associated Laboratory, Faculty of Biotechnology, Faculty of Biotechnology of the Catholic University of Portugal, Porto, Portugal
Contributors
Fani Mantzouridou Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
David Quintin Martinez National Technological Centre for the Food and Canning Industry, CTC, Murcia, Spain
Ana Mavri Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Jelena Miočinović Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade-Zemun, Serbia
Małgorzata Mizielińska The Center of Bioimmobilisation and Innovative Packaging Materials, The West Pomeranian University of Technology, Szczecin, Poland
Gabriela Mohan National R&D Institute of Food Bioresources, IBA Bucharest, Bucharest 2, Romania
Claudia Elena Moşoiu National R&D Institute of Food Bioresources, IBA Bucharest, Bucharest 2, Romania
Sonja Smole Možina Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Viktor Nedović Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade-Zemun, Serbia
Ilya V. Nikolaev (Deceased)
Zivko L. Nikolov Biological and Agricultural Engineering, Texas A&M University, College Station, TX, USA
Vasiliki Oikonomopoulou School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Milena Pantić Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade-Zemun, Serbia
Adamantini Paraskevopoulou Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
Carlos Pereira Department of Food Science and Technology, Agrarian School of Coimbra–Polytechnic Institute of Coimbra, Coimbra, Portugal
Mirjana B. Pesic Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
Ljiljana Petrović Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Tanja Petrović Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade-Zemun, Serbia
Manuela Estevez Pintado Centre of Biotechnology and Fine Chemistry–Associated Laboratory, Faculty of Biotechnology, Faculty of Biotechnology of the Catholic University of Portugal, Porto, Portugal
Zorica Radulović Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade-Zemun, Serbia
Peter Raspor Faculty of Health Sciences, University of Primorska, Izola, Slovenia
Urška Ribič Krka d.d., Novo mesto, Novo mesto, Slovenia
Agnieszka Romanowska–Osuch The Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland
Angel Martinez Sanmartin National Technological Centre for the Food and Canning Industry, CTC, Murcia, Spain
Vesna Tumbas Šaponjac Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Stefano Sforza Department of Food Science, University of Parma, Parma, Italy
Marianthi Sidira Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Peter Šimko Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Constantinos Simopoulos Laboratory of Experimental Surgery and Surgical Research, School of Medicine, Democritus University of Thrace, Alexandroupolis, Greece
Snežana Škaljac Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Branislav Šojić Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Sladjana P. Stanojevic Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
Patrycja Sumińska The Center of Bioimmobilisation and Innovative Packaging Materials, The West Pomeranian University of Technology, Szczecin, Poland
Petros S. Taoukis Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Tatjana Tasić Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Paula Teixeira Centre of Biotechnology and Fine Chemistry–Associated Laboratory, Faculty of Biotechnology, Faculty of Biotechnology of the Catholic University of Portugal, Porto, Portugal
Vladimir Tomović Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Anna A. Torkova A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russian Federation
Maria Antonia Pedrero Torres National Technological Centre for the Food and Canning Industry, CTC, Murcia, Spain
Theofania Tsironi Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Adrian Vasile National R&D Institute of Food Bioresources, IBA Bucharest, Bucharest 2, Romania
Miroslav M. Vrvić Faculty of Chemistry, Department of Chemistry IChTM, University of Belgrade, Belgrade, Serbia
Lisa R. Wilken Biological and Agricultural Engineering, Kansas State University, Manhattan, KS, USA
Petros Ypsilantis Laboratory of Experimental Surgery and Surgical Research, School of Medicine, Democritus University of Thrace, Alexandroupolis, Greece
Chapter 1 Safe Food and Healthy Diets
Elke Anklam
1.1 Introduction
Consumers in all parts of the world request enough safe and nutritious food, which ideally should be available wherever they travel and for an affordable price. Furthermore, consumers expect that the foods (and other products) they buy are genuine, i.e. are not subject to fraud and are of as high quality as possible. This holds especially true for high priced products such as wine, honey and olive oil. For such products, not only the composition and taste is important, but also the geographical and botanical origin, the kind of production process used, e.g. for extra virgin olive oil or the age of a product, e.g. wines, for which consumers are willing to pay. Moreover, there is a growing demand for organic food as more and more consumers have a growing interest to buy ‘healthy’ food. However, it must be stressed that there is—despite considerable research—no substantial evidence that organic food is safer than conventionally produced food. Moreover, can we speak about healthy or unhealthy food in general terms? Is the consumption of an apple per se more healthy than a piece of chocolate?
There is a growing emphasis on health risks from food in the public debate. This is due to a number of recent food scandals that have been extensively discussed and debated in the media such as the Enterohaemorrhagic Escherichia coli (EHEC) crisis, dioxins in eggs and horsemeat in food preparation. The latter case did not represent a health risk even though this was the perception of many consumers. Consumers receive a lot of information on food nowadays from a variety of information sources. This is not only through food labelling on the products, but also through ‘apps’ on mobile phones and scanners placed in supermarkets. Due to the fact that food is globally marketed, food labels contain information in a variety
E. Anklam (*) European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, Geel 2400, Belgium e-mail: elke.anklam@ec.europa.eu
V. Nedović et al. (eds.), Emerging and Traditional Technologies for Safe, Healthy and Quality Food, Food Engineering Series, DOI 10.1007/978-3-319-24040-4_1
of languages. As this information can be regarded as factual requiring only the understanding of consumers of, e.g. ingredient names and impact of calories, there is much more—and sometimes contradictory—advice given on nutritional values and diets. However, products with health claims do not necessarily lead to a healthy diet. Safe food is the prerequisite of a healthy nutrition. Food safety and quality requires the appropriate control to ensure that the food bought by consumers complies with legislation set in the interest of consumers.
This chapter will elaborate on the challenges of safe and authentic food products to deliver the appropriate (healthy) diets for consumers.
1.2 Challenges in Food Safety and Food Security
Due to globalisation and the availability of new technologies, the food sector has grown increasingly complex. This holds especially true when it comes to adulteration of food. In this respect, food control must look out for the unknowns. Today, laboratories around the world become increasingly well equipped to master the manifold analytical challenges. However, most food products are highly complex as they consist in many cases of hundreds of chemical compounds. This complex composition, e.g. of the same plant species is dependent on a huge number of factors such as geographical origin, climate condition and storage conditions, age of the product, year of the product and time of harvesting. This makes authenticity testing and detection of frauds a huge challenge. It should be noted in this respect that food frauds occur since food is marketed and high value products such as wine, spirits, olive oil, meat and dairy products are still today at high risk of being adulterated. Therefore, the challenge of official food control is to keep pace with scientific and technological developments to understand and foresee potential fraudulent practices and to inform regulatory bodies as quickly as possible in order to take countermeasures.
The other big challenge has been, and is still today, the provision of enough safe food for the world’s increasing population, especially as food is increasingly competing with plant products for biofuel production. Consumers worldwide change their diet patterns by, e.g. increasing their meat consumption subsequently requiring increasing amounts of feeding stuffs. Consumers need to have the right information and education to understand these changes in diets not only impacting their health status but also the environment and society.
1.3 Food Safety and Quality Control
To ensure and regain consumers’ trust in the food they buy, it is important to control products on the market throughout the whole production chain, i.e. to apply the farm-to-fork principle. Food policy and resulting legislation must consider consumers’ interests, expectations and rights to buy fresh, wholesome and safe products.
In this respect, it is important to note that European legislation is one of the toughest around the world. The European Union has established an appropriate framework to deal with issues, setting maximum limits, for example, contaminants (man-made and natural) and residues as well as establishing procedures for authorisation of certain products that arrive into the food chain. The implementation of this strict legislation is performed by the EU Member States for which the legislative framework has foreseen requirements such as accreditation of official food control laboratories and the provision of quality assurance tools through the establishment of National and European Reference Laboratories (NRLs and EURLs). Official food control measures are laid down in Regulation (EC) Nr. 882/2004. Control laboratories need to follow harmonised procedures and the results obtained need to be trustable, reproducible and of high quality. Laboratories need to follow internationally harmonised and recognised standard methods for analysis. As already mentioned above, laboratories need to comply with quality criteria, e.g. accreditation according to ISO 17025. Whenever possible, methods used should be internationally validated and standardised. European Reference Laboratories support the National Reference Laboratories of the European Union to obtain high quality and harmonised results by the provision of reference methods, reference materials, proficiency testing schemes and training to laboratory staff.
This coordinated networking supports the harmonisation of analytical methods performed in field laboratories throughout the European Union, as standardised methods lead to robust and reliable analytical results. The impact of the work performed by the EURLs and NRLs is a better implementation of EU legislation, e.g. by controlling legislative limits by likewise reducing the number of analyses such as harmonisation of methods and results lowers the number of repetitions and increases the mutual recognition. This finally results in safe food and consumer products on the market.
Due to increasing European and worldwide standardisation of analytical methods and the provision of quality assurance tools such as test materials and certified reference materials, validated methods and proficiency testing schemes, the quality of analytical data obtained in the laboratories is becoming more and more comparable. Consequently, this leads to the improvement of the quality of data in, e.g. monitoring databases being of utmost importance for exposure and risk assessment. Food business operators are responsible for EU food safety. This starts with controls carried out by farmers and the industry of raw materials, moving into quality control of the food during processing and before leaving the production hall, controls carried out by the industry, then by retailers for trade and competent authorities to ensure the safety of products for purchase by consumers.
Systems established within the EU for rapid alerting of other Member States and countries on problems arising from food control ensure a quick response and consequently ensure the availability of safe and high-quality food products on the market.
1.4 Safe Food vs. Healthy Nutrition
Safe food products are the prerequisite for a healthy diet. It is of utmost importance that consumers have access to products that are not harmful to their health. As discussed above, food safety is ensured by appropriate production and control.
It seems, however, that there is ambiguity in understanding what food safety really encompasses. One often sees and hears the term ‘healthy food’. It is important to achieve some harmonised agreement on what should be included into the term food safety and what not. Of course one can argue that products containing huge amounts of, e.g. fat, sugar or salt are not safe for consumers and that other products such as vegetables or fruits would be per se healthy.
However, there is a common understanding that, e.g. olive oil has a great value for human nutrition due to its nutrient balance despite the fact that it is composed of almost 100 % fat. Its positive scientifically recognised attributes are, e.g. enhancement of cognitive function and therefore moderation of the ageing process, reduction of risk of cancers, anti-inflammatory and anti-clotting properties. Together with tomatoes it assists gut absorption and especially makes vegetables taste better, thereby attracting consumers to make vegetables a high part of their diet.
Using an apple vs. a piece of chocolate in behavioural studies by assuming that the results of the study will show that the apple is the healthy choice is not fully correct. An apple per se is not healthy as the human diet requests many other nutrients not being present in the apple to be a standalone dietary component. An apple may also contain pesticides or due to some imperfection may contain patulin deriving from mould. On the other hand, chocolate per se is not unhealthy as it contains a number of beneficial substances such as antioxidants. Therefore, it is not fully correct to assume that there is healthy food or unhealthy food. If consumed in moderation and being part of a balanced diet, food containing high-fat content such as chocolate, oils and fats or high sugar content such as breakfast cereals and confectionary can be regarded as safe for the consumer—of course, provided that there are not toxic constituents such as residues or contaminants (man-made or natural). This includes fast food that is regarded as ‘unsafe’ or ‘unhealthy’ for consumers.
I postulate that it may not be correct to talk about ‘healthy food products’ nor to state that food products are unsafe due to their nutritional composition. The term food safety should be exclusively used in the context of absence of harmful substances or when those are above legal limits. The term food quality encompasses freshness, authenticity, wholesomeness and absence of frauds.
It is the overall diet that can be regarded as healthy and unhealthy. As already discussed above, there is no risk for healthy consumers to consume products containing, e.g. high amounts of sugar and fat and even sometimes salt, when done in proportion and moderation. The knowledge of the right amounts in the overall diet is the responsibility of the consumers themselves. Even by consuming only safe food products, the nutrition can be unbalanced and this results in an unhealthy diet. It is the amount of products in the diet that make the difference. It is therefore important for consumers to understand the amount of calories and nutrients in their
meals. The portion size is the major problem on energy intake. Portion sizes are prefixed by ready-to-eat food products that can be purchased. Consumers may not divide, e.g. smaller size bottles or packages of yogurt into several portions and may therefore take those sizes as a standard.
1.5 Rights and Responsibilities of the Consumer
Although appropriate infrastructure is in place to ensure that the food consumers buy starts out safe, it is not granted that the food finally consumed is still safe nor the overall diet is healthy. It is the responsibility of the individual consumer to ensure that the quality and safety of food finally ending up in his/her body is still as high as possible. Even though consumers may spend less time in preparation of dishes by buying convenience food requiring only little processing in the home kitchen, food must be properly stored after purchase and carefully handled and cooked before consumption. This holds especially true when handling fresh products such as meat, chicken, eggs and dairy products, as it is quite easy to spread potential microbial contamination throughout the whole kitchen. Increasing consumer education on appropriate handling of food, especially with regard to impact on health from microbial contamination, is necessary to ensure a high quality not only from the farm to the supermarket but also from the market to the consumer’s plate.
Furthermore, consumers need to understand the potential risk of interactions of medical products with food. One example would be the interaction of antibiotics and iron or of blood thinners that can have an interaction with vitamin K present in green vegetables which in turn can have inhibiting properties for blood thinners leading to clotting. Dietary supplements such as gingko and ginseng have blood thinning promoting properties and thereby could lead to bleeding.
Scientists and teachers have the responsibility to ensure that accurate and consistent information about scientifically sound food safety aspects, including nutritional matters, is not only communicated to consumers but also to the media. It is of utmost importance that contradictory results of scientific investigations, e.g. on risks and health claims are evaluated with care and not arbitrarily communicated to consumers. The impact of scientific results with regard to food safety and nutrition has to be studied from a holistic point of view.
In addition, consumers need to have the right understanding about the amounts of calories in their daily diets and have an idea about the nutrient intake to ensure a healthy diet. A harmonised approach for nutritional surveillance worldwide is important as food is marketed globally and moreover there is the right for safe and enough food for every human being worldwide.
Communication to the consumer has to be done appropriately to avoid misunderstanding and frustration. Consumers need to get the best recommendations and subsequently need to make the right implementation to achieve a nutritious and healthy diet.
1.6 Conclusion
Thanks to appropriate legislation and increasingly improved food control, it can be concluded that food in general—especially the food marketed within the European Union—can be regarded as safe for consumers. Criminal tampering with food— whether leading to unsafe products or just not delivering what is promised on the labels—needs to be detected and prevented. This is the responsibility of the food producer and food control authorities. However, the individual consumer is still responsible for his or her own safe food products and healthy diet. Food safety continues to be an issue in the consumer’s home. It is therefore important that consumers have the knowledge and education on appropriate handling of food, especially with regard to impact on health from microbial contamination. However, safe food products alone do not guarantee a healthy nutrition. Appropriate nutrition, i.e. a healthy diet, is the consumer’s responsibility. It is the portion size and frequency of certain foods in the diet that have a significant impact on a healthy nutrition. Moreover, an appropriate and consistent diet is important, especially when consumers are under medication. A healthy diet is composed of safe food products tailored to the individual needs of the consumer. Food products need to be affordable but not cheap, and above all safe. Cheap food may not give incentives for appropriate portion sizes and responsible food handling especially with regard to food waste. Consumers need to be empowered by transparent information to make the right decision for healthy choices in their diets.
Disclaimer The views in this article are of the author and do not necessarily reflect those of the European Commission.
Chapter 2 Food Supply Chains vs. Food Supply Nets
Peter Raspor and Mojca Jevšnik
2.1 Introduction
Today’s food industry and its sophisticated processing and distribution technology produce a variety of foodstuffs available to the consumer at rapidly growing commercial centres. Development of food and related sciences and technologies provides a more in-depth knowledge of health risks; however, the ongoing interventions in technology and the distribution of food innovations are causing new risks.
Federal and international agencies are acting to encourage better public health protection. One of the principal actions has been the development of HACCP (Hazard Analysis and Critical Control Point) based regulations or recommendations by federal agencies and the United Nations Codex Alimentarius Commission (Sperber 1998). To control and comprehend safety in European Union (EU), «White Paper on Food Safety» is an important document that was published in January 2000 (EC 2000). After that regulation 178/2002/EC and decision 97/579/EC were published, which exactly define «European Food Safety Authority». The use of HACCP principles at all levels of the food chain is however compulsory under EU Directive 93/43/EEC and Regulation 852/2004/EC (EU 1993; EC 2004). There will be soon new EU legislation on food control. The new food safety legislation package provides a modernized and simplified, more risked-based approach to the protection of health and more efficient control tools to ensure the effective application of the rules guiding the operation of the food chain. It is a responsibility of all
P. Raspor (*)
Faculty of Health Sciences, University of Primorska, Polje 42, Izola SI-6310, Slovenia e-mail: peter.raspor@fvz.upr.si
V. Nedović et al. (eds.), Emerging and Traditional Technologies for Safe, Healthy and Quality Food, Food Engineering Series, DOI 10.1007/978-3-319-24040-4_2
P. Raspor and M. Jevšnik
included parties in the food chain to ensure food traceability and food safety by internal control in all production phases.
Since April 2004, when the European Parliament adopted Regulation (EU) No 852/2004 on the hygiene of foodstuffs, through its adoption on 1 January 2006 by all food operators, there has been a strong focus on the system of food safety management. The main change to the law relates to food safety management systems, i.e. risk-based methodologies to ensure the safety of food. Successful implementations of the procedures based on HACCP principles require the full cooperation and commitment of food business employees. To this end, employees should undergo training (EC 2004; Jevšnik et al. 2008c; Raspor 2008).
‘Food safety’ is a broad term, which means an assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Providing the consumer with safe and healthy food is, in the age of globalization, linked with different styles of food habits and responsibilities and represents an ongoing endeavour in developed and developing countries. Currently, food systems represent a historical collection of knowledge and skills, which are necessary to handle food ‘from stable to table’, ‘from farm to fork’ and ‘from spring to drink’ (Raspor 2004a, b, 2006) what also reflects in professional and communication language and courses substantial problems in communication in food safety area (Ambrožič et al. 2010).
Food safety is of crucial importance to the consumer, the food industry and the economy of each country. Despite significant investment, the incidence of FoodBorne Diseases (FBD) continues to increase. FBD caused by microbiological hazards are a public health problem in Europe and throughout the world.
The inability to effectively improve the situation is a matter of major concern despite the significant resources allocated to the problem of FBD. A closer look at the field of food, from the technical sciences to the social sciences, yields a broad spectrum of possibilities on how to completely maintain food safety. Food safety represents a cross section of four important fields: food regulation, food technology, analytics, and finally, public food safety knowledge and awareness. The purpose of these four fields is to protect human health. Today, we master food safety with different good practices, which are the products of human culture, history and lifestyle. If we analyse good practices in the broad spectrum of the food, we could arrange them in three categories. The first category is directly connected with food technology (i.e. Good Manufacturing Practice (GMP)). The second category is indirectly connected with food issues (i.e. Good Research Practice (GRP),Good Educational Practice (GEP), Good Training Practice (GTrP)). The third category deals with all the activities regarding consumers’ handling of food (Good Housekeeping Practice (GHKP)).
Tradition, practice and a wide variety technical and scientific knowledge have helped shape principles and techniques of how to achieve acceptable food safety in a given environment. Heterogeneous environmental conditions, a wealth of different materials, a diversity of cultures and ways of practical work have helped shape the principles, some of which were later included in legislation. Today, we manage food safety through the good practices at different levels of food production, cater-
ing, distribution and consumption. The current maintenance of food safety in food supply chain can easily break down because of the different kinds of barriers or simple misunderstandings amongst the people involved in food supply chain, including consumers (Raspor and Jevšnik 2008; Jevšnik et al. 2008a, b). The HACCP system, supported with good practices, represents the clearest example of this development (Raspor 2004b). The previous quality control system was based on the finished product. A new food safety philosophy is based on the appropriateness of the technological process in the chain through which food passes, which significantly reduces the risk of inadequate health final product (Sperber 2005a, b; Raspor and Jevšnik 2008). Food safety, synonymous with food hygiene, embraces anything in the processing, preparation or handling of food to ensure it is safe to eat (Griffith 2006), therefore the emphasis of this review paper on food hygiene.
Finally, food safety has not been mastered according to the ‘from farm to fork’ concept, because consumers are not properly connected to the food supply chain (Raspor and Jevšnik 2008; Raspor 2008).
This chapter clusters the main issues and consequently outlines new platform within food safety area based on networking structure and not any longer on linear food supply chain approach. Such systemic approach is underpinned with comprehensive and critical review of relevant publications in the last decade enriched with author’s own findings in research and practice.
2.2 Food-Borne Diseases Arising from Food Supply Chain
FBD are associated with microbial pathogens, biotoxins and chemical contaminants in food. According to the WHO definitions, a ‘food-borne disease’ is any disease of an infectious or toxic nature caused by the consumption of food, whilst a ‘foodborne disease outbreak’ is classified as the occurrence of two or more cases of a similar food-borne disease resulting from the ingestion of the same food. A ‘foodborne outbreak’ is also defined by the European Union Directive 2003/99/EC as an incidence, observed under given circumstances, of two or more human cases of the same disease and/or infection, or a situation in which the observed number of human cases exceeds the expected number and where the cases are linked, or are probably linked, to the same food source. Whereas, ‘food’ is defined in Regulation (EC) No 178/2002 as any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be, ingested by humans; this definition also includes drinking water and covers single food items as well as meals consisting of various types of food (Ambrožič et al. 2010).
Consumer concern about the threats associated with food is growing. Due to recent food crises in Europe, food quality and food safety have become a hot topic in mass media. Food safety is of crucial importance to the consumer, food industry and economy. It is commonly known that the levels of FBD are increasing in both developed and developing countries. The calculation of annual cases of salmonellosis and campylobacteriosis shows that the yearly number of cases in Europe is
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