International Conference of Sabaragamuwa University of Sri Lanka (ICSUSL) 2015
Publication date: 2016 Source:Procedia Food Science, Volume 6 Author(s): K.K.D.S. Ranaweera, Iddya Karunasagar, Partick Sorgeloos (Source: Procedia Food Science)
Source: Procedia Food Science - March 30, 2016 Category: Food Science Source Type: research
Mycotoxin Contamination of the Food Supply Chain - Implications for One Health Programme
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Dragan Milicevic, Ksenija Nesic, Sandra Jaksic Mycotoxins are a group of naturally occurring toxic chemical substances, produced by different fungal species, which can cause illness or even death due to their toxigenic, carcinogenic, mutagenic and teratogenic effects. Though more than 400 mycotoxins are known to have toxic effects on human when ingested along with contaminated food, mycotoxins like aflatoxins, ochratoxins, zeralenone, trichothecenes and fumonisins are the major mycotoxins influencing the public health and agriculture. Due to...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
CIP Cleaning Processes in the Dairy Industry
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Nurgin Memisi, Slavica Veskovic Moracanin, Milan Milijasevic, Jelena Babic, Dragutin Djukic This paper presents the basic principles of CIP washing process in the dairy industry. CIP procedures mean automatic or semi-automatic internal sanitation of production facilities without dismantling them. This method of sanitation requires special design of the surfaces to be treated. (Source: Procedia Food Science)
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
The Investigation of the Presence of Clostridium Botulinum Spores in Honey in Serbia
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Kazimir Matovic, Milan Baltic, Nebojsa Nedic, Marko Dmitric, Dragan Nenadic, Nikola Vaskovic, Goran Jevtic, Dusan Misic The presence of Clostridium botulinum spores in 59 honey samples originating from different regions of the Republic of Serbia was studied. In addition to microbiological methods, after enrichment, centrifugation and membrane filtration, molecular methods (PCR methods) were utilized. The number of spores in PCR positive samples was estimated by the most probable number (MPN) method. PCR confirmed C. botulinum spore...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Isoflavones - from Biotechnology to Functional Foods
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Radmila Markovic, Milan Z. Baltic, Marija Pavlovic, Milica Glisic, Stamen Radulovic, Vesna Djordjevic, Dragan Sefer Isoflavones are isolated from about 300 plant species and belong to the group of phytoestrogens. Having structural similarity with estrogens, they are related to the estrogen receptors, and may exhibit estrogenic and anti-estrogenic effects. They are present in many plant nutrients (including soy, alfalfa, flax seed). The main sources of isoflavones are legumes and there are known commercial preparations of isoflavones,...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Potential Parasitic Hazards for Humans in Fish Meat
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Dragana Ljubojevic, Nikolina Novakov, Vesna Djordjevic, Vladimir Radosavljevic, Milos Pelic, Miroslav Cirkovic The image of fish as a healthy food is the main reason for increasing demand for fish meat but there are serious safety concerns related to the presence of parasitic hazards in fish meat. The main goals of this paper are to describe the most important parasitic hazards in fish meat, to indicate the need for adequate preparation of fish meat and to increase public awareness of the risks associated with consumption of fish conta...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Effects of Different Gas Compositions on the Color Estimations of MAP Packaged Pork Chops
This study was conducted to observe effects of different gas compositions on color of pork chops packaged in modified atmospheres. Gaseous compositions used were: MAP1 (75% O2:25% CO2); MAP2 (70% O2:30%CO2) and MAP3 (80% O2:20% CO2). Sensory evaluations of meat color and chemical properties (acid number, peroxide value, aw, pH, TVB-N and TBARs), were carried on the 1st, 5th, 7th, 9th and 12th day of storage. The sensory evaluations of chop color in different MAP compositions are analyzed in relation to storage period, measured chemical properties and instrumental determination of meat color using linear and multivariate li...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Slobodan Lilic, Ivana Brankovic, Vladimir Koricanac, Danijela Vranic, Ljiljana Spalevic, Milos Pavlovic, Brankica Lakicevic The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had b...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Sources of Listeria Monocytogenes Contamination in Retail Establishments
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Brankica Lakicevic, Ivan Nastasijevic, Mladen Raseta In the past two decades, serious outbreaks of foodborne illness have been caused by a bacterial hazard known as Listeria monocytogenes. Approximately, 0.2–0.8 listeriosis cases occur annually out of 100,000 poeple in developed countries. Although it appears that the annual incidence of listeriosis is not high, the mortality rate of about 20% is the most serious public health concern. Understanding the contamination routes of the pathogen and factors that contribute to the risk of contami...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Occurrence of Listeria Monocytogenes in a Serbian Salmon and Seafood Processing Line During 2013
The objective of this study was to examine the occurrence of L. monocytogenes in a selected fish and seafood processing line. Results showed that during 2013, 12.4%, 8.3% and 2.3% of fish, seafood salads and environmental swabs were positive for L. monocytogenes. All positive food samples showed a contamination level below 100 CFU/g. Environmental swabs from surface of slicing and trimming tables, slicing machines, fish filleting and trimming knives, belt glazer and working table were positive for L. monocytogenes. Therefore, strict attention must be paid to cleaning and disinfection to control the level of L. monocytogene...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Total Phosphorus Content in Various Types of Cooked Sausages from the Serbian Market
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Vladimir Koricanac, Danijela Vranic, Slobodan Lilic, Dragan Milicevic, Sladjana Sobajic, Milica Zrnic In the period January 2014 to March 2015, phosphorous levels were measured in 701 samples of different types of cooked sausages from the Serbian market. The highest level of phosphorus (9.52g/kg, expressed as P2O5) was found in fine comminuted sausage, and the lowest (0.94g/kg) in meat pâté. The most common (33.38%) range of phosphorous levels was 4.01-5.00g/kg P2O5. National Regulation allows total phosphorus content (as P2O5) up to...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Spread of Antibiotic Resistant Bacteria from Food of Animal Origin to Humans and Vice Versa
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Andrej Kirbis, Manja Krizman Food-related bacteria are a very diverse population. They can be found in environment where food and feed is produced and handled. Nowadays, the foodborne zoonoses of greatest concern are campylobacteriosis, salmonellosis and Verotoxigenic Escherichia coli, and antibiotic resistance in these pathogens is an emerging health issue. Studies have been published about antibiotic resistant bacteria in different ecological niches. In our study, we found 40% of samples from food of animal origin contained bacteria resistan...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Polycyclic Aromatic Hydrocarbons in Smoked Ham
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Brankica Kartalovic, Djordje Okanovic, Jelena Babic, Vesna Djordjevic, Sasa Jankovic, Miroslav Cirkovic The aim of this work was to determine the content of four polycyclic aromatic hydrocarbons (PAHs) in household-produced smoked meat. Ham was manufactured in traditional drying facilities and smoking cabinets in Serbia. PAHs can significantly influence smoked meat quality and safety. The total content of the PAHs was 11.51μg/kg in ham manufactured in drying cabinets and 0.16μg/kg in ham produced in smoking facilities. The most abund...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Food Hygiene – Flexibility in Traditional and Small Meat Establishments
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Nedjeljko Karabasil, Tamara Boskovic, Mirjana Dimitrijevic, Dragan Vasilev, Vlado Teodorovic, Nevena Ilic, Vesna Djordjevic Republic of Serbia has a large capacity for the production of meat and meat products. Large majority of establishments are low capacity with local significance. In Serbia there is common appreciation of traditional meat products and almost every region in the Republic is known for some of the traditional products. This paper emphasizes need of defining possible flexibility rules and/or derogations to the nationa...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Soybean Products as a Phosphorus Source in Meat Products
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Ivanka Jovanovic, Gordana Novic, Milosav Jovanovic, Ljiljana Vujacic Phosphorous levels were measured in 10 soybean products intended for application in the meat industry. The results showed that theoretical meat products containing 12% of protein from meat contain 2.915g/kg of phosphorus, while products containing 10% of protein from meat and 2% of protein from soybean products (except lecithinated flour) contain 3.004g/kg of phosphorus. For lecithinated soy flour, the difference was slightly larger. If soybean products are added into mea...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
