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Nanotechnology : feature articles archive

Detection and Characterisation of Engineered Nanomaterials in Foods

Together with natural nanoscale food components such as casein micelles in milk, engineered nanomaterials (ENMs) can be present in food as ingredients and additives or as contaminants from the environment and from food contact materials. The detection and characterisation of ENMs is not only essential for the assessment of their potential risks and benefits but also to guarantee an adequate and reliable labelling of food products containing ENMs. In the European Union the labelling of such products comes into force at the end of 2014 (European Union 2011).

Nanoscalar Dispersion of Antimicrobials: Effect on Food Safety

Globally, approximately 2.2 million people are killed annually because of foodborne and waterborne diseases with numbers continuing to rise due to increase in resistance of pathogens and emergence of new pathogens (Food Standards Agency UK 2011). An example of the latter is the outbreak of a novel strain of Escherichia coli O104:H4 in Germany in May of 2011. The outbreak led to 48 deaths, 857 hemolytic uremic syndrome (HUS) cases and 3078 non-HUS cases (WHO 2011). Due to the high import – export trade volume of Germany, the outbreak quickly spread to other countries with which Germany was doing business at the time.

Delivery of Bioactive Compounds by Food-grade Engineered Nanometre-sized Materials

The potential of nanoencapsulation of bioactive compounds is based on overcoming incompatibilities between bioactive compounds and food, increasing the stability of bioactive compounds by their protection from adverse conditions and increasing the bioavailability of bioactive compounds. They can be applied in clear suspensions and provide high kinetic stability which both may be favourable in terms of the later product properties.

Current and Projected Applications of Nanomaterials in the Food Sector

The potential application and use (e.g. packaging, delivery of bioactives / nutrients) of engineered nanomaterials (ENMs) in food has shown great potential benefit and improvement over existing technologies. However, many of the applications are still in the research and developmental stage and would require rigorous food safety testing and ultimately consumer acceptance.

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IUFoST Scientific Information Bulletin (SIB)

 

FOOD FRAUD PREVENTION

John Spink, PhD
Summary
Food Fraud – and the focus on prevention – is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable.  The types of food fraud stretch the traditional role of food science and technology to include criminology, supply chain traceability and other control systems. The food authenticity and integrity testing will be the most complex actions and their value should be assessed in terms of the contribution to prevention. This Scientific Information Bulletin (SIB) presents an introduction, review of incidents, the fundamentals of prevention which then provide insight on the optimal role of Food Science and Technology.
See IUFoST SIBS below for the complete Food Fraud Prevention Scientific Information Bulletin.

 

2017

 

 

 

Congratulations Prof. Dr. Purwiyatno Hariyadi

Congratulations to Prof. Dr. Puwiyatno Hariyadi who has been elected to the position of Vice-Chair of the  CODEX Alimentarius Commission.

Dr. Hariyadi is a Fellow of the International Academy of Food Science and Technology (IAFoST) and Senior scientist, SEAFAST Center; Professor, Dept. Food Science and Technology, Bogor Agricultural University, Indonesia.

World Congress

 

Mumbai, India

 

October 23-27, 2018

 

Register at www.iufost2018.com

 

 

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