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Archive for category: E-News

E-News

More evidence on link between antibiotic use and antibiotic resistance

, 20 August 2020/in E-News /by 3wmedia

The European Food Safety Authority (EFSA), the European Medicines Agency  (EMEA) and the European Centre for Disease Prevention and Control are concerned about the impact of use of antibiotics on the increase in antibiotic-resistant bacteria. A new report from the three agencies presents new data on antibiotic consumption and antibiotic resistance and reflects improved surveillance across Europe.
Vytenis Andriukaitis, European Commissioner for Health and Food Safety, said: “To contain antibiotic resistance we need to fight on three fronts at the same time: human, animal and the environment. This is exactly what we are trying to achieve in the EU and globally with our recently launched EU Action Plan on antimicrobial resistance.
“This new report confirms the link between antibiotic consumption and antibiotic resistance in both humans and food-producing animals.”
The Joint Interagency Antimicrobial Consumption and Resistance Analysis (JIACRA) report highlights that there are still important differences across the EU in the use of antibiotics in animals and humans. Reducing their unnecessary use will have an impact on the occurrence of resistance.
Overall antibiotic use is higher in food-producing animals than in humans, but the situation varies across countries and according to the antibiotics.
In particular, a class of antibiotics called polymyxins – which includes colistin – is used widely in the veterinary sector. It is also increasingly used in hospitals to treat multidrug-resistant infections.
Other antibiotics are more often used in humans than in animals. These include third- and fourth-generation cephalosporins and quinolones, antibiotics that are also considered critically important for human health.
The report notes that resistance to quinolones, used to treat salmonellosis and campylobacteriosis in humans, is associated with use of antibiotics in animals. The use of third- and fourth-generation cephalosporins for the treatment of infections caused by E. coli and other bacteria in humans is associated with resistance to these antibiotics in E. coli found in humans.

European Food Safety Authorityhttp://tinyurl.com/ydhfkh85

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European Salmonella Outbreak Reminds Food Industry about Importance of Staying Current with Food Compliance News

, 20 August 2020/in E-News /by 3wmedia

The rise in unexplained European cases of Salmonella poisoning linked to the use of cucumbers in ready-to-eat foods reminds manufacturers about the need to stay informed on food compliance matters. SGS Digicomply provides tailored data to help businesses mitigate against the risk of non-compliance.  
The European Food Safety Authority (EFSA) has reported 147 cases of Salmonella enterica poisoning linked to the use of cucumbers in ready-to-eat meals. So far, five countries have been affected – the UK, Denmark, Finland, Germany and Ireland – with the UK being worst hit with 129 cases.  
Beginning in 2014, initially the number of reported cases was low, but these have since escalated with early 2017 and 2018 being identified as peaks. Authorities are predicting that the trend will continue with early 2019 anticipated to be another peak.
The EFSA and European Center for Disease Control (ECDC) used whole genome sequencing (WGS) to link all these cases to a single strain of Salmonella enterica – S. agona – and to the use of cucumbers in ready-to-eat meals. However, despite being able to identify the cucumber’s country of origin – Spain – they have so far been unable to find a connection between supply chains and no single primary producer growing the affected cucumbers. The EFSA reports, “laboratory results for Salmonella in all cucumber samples, taken either at primary production level in Spain or during distribution to/within UK, were negative.”
The food industry is therefore being warned that, without the clear identification of a point of contamination, it can expect more cases of Salmonella enterica poisoning in early 2019. Those involved in the food processing and ready-to-eat food sectors are therefore advised to remain alert to changes in food safety regulations and compliance, and ensure their quality assurance management systems are operating effectively.  
SGS recently launched the latest version of its SGS Digicomply online regulatory intelligence platform. The system provides economic operators with a single, comprehensive and targeted online data source to help them stay up-to-date with news concerning changes to food regulations and compliance.

www.foodsafety.sgs.com
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That’s a wrap: Algae-based tortilla wraps will mainstream sustainable eating, says creator

, 20 August 2020/in E-News /by 3wmedia

Tortilla wraps made with 50% seaweed will normalise sustainable eating thanks to their affordable price and ease of use, according to Dutch start-up Seamore.

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New water-based flexographic inks will improve the sustainability of food packaging

, 20 August 2020/in E-News /by 3wmedia

Coordinated by the company QUIMOVIL, the AQUAFLEX project will allow the development of a new generation of more sustainable water-based inks for the food packaging sector. The new flexographic inks will allow a reduction of VOC emissions by 90-95 % to a competitive cost. The company QUIMOVIL and AIMPLAS, the Plastics Technology Centre, have begun a project funded by the Ministry of Economics through the programme Retos Colaboración to allow the development of new printing water-based laminable flexographic inks for the flexible packaging industry that will allow a reduction of VOC emissions. Currently, a high percentage of flexible food packaging is manufactured by using solvent-based inks, due to the high quality and productivity needs in the printing and lamination processes. This kind of components have a number of drawbacks, such as the VOC emission into the atmosphere, security risks due to the flammability of inks and varnishes, as well as the high investment and maintenance costs to recover solvents during printing. Through the development of the AQUAFLEX project, coordinated by QUIMOVIL, it is expected to get a new formulation of laminable water-based flexographic inks with the same printing and laminating quality properties as solvent-based inks. The new product will allow a reduction of VOC emissions by 90-95 % at a competitive cost. For that purpose, some of the challenges of this project involve improving the print speeds of water-based inks and reducing their energy consumption in the drying process. AIMPLAS, the Plastics Technology Centre, is located in Valencia, Spain and recorded at the Register of Technological Centres of the Spanish Ministry of Economy and Competitiveness. The institute is member of FEDIT (Spanish Federation of Innovation and Technology Entities) and REDIT (Network of Technological Institutes of the Valencia Region). AIMPLAS is a non-profit research association with the objective of operating as a technological partner for enterprises from the plastics industry and thus offering them integral and customized solutions by coordinating research, development and innovation projects as well as technological services (analysis and testing, technical assistance, training as well as competitive and strategic intelligence).

www.aimplas.net

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Plants still hot but meat’s not off the menu

, 20 August 2020/in E-News /by 3wmedia

People love plants. With their “naturally functional” halo, consumers of all ages want to eat more of them – and in more convenient forms. From cauliflower pizza to beetroot bread, plant-based is a trend that’s growing for the long term.

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Vegan and traditional kimchi have same microbes, study finds

, 20 August 2020/in E-News /by 3wmedia

Good news, vegans: A new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi. That finding suggests that any “probiotic” benefits associated with traditional kimchi could be present in vegan versions as well.

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Calorie postings on menus cause more health mentions in online restaurant reviews

, 20 August 2020/in E-News /by 3wmedia

In 2008, New York City mandated all chain restaurants to post the calories of items on their menus. The intent was to induce consumers to choose healthier items in the restaurant. A forthcoming study investigated whether the calorie posting on menus has broader spillovers by impacting consumer evaluations of the restaurant.
The study finds that health mentions about the foods increased significantly in online reviews after the calorie posting regulation. The result suggests that calorie posting can not only shift consumers towards healthier alternatives when inside a restaurant, but can also have spillovers on other customers reading the reviews by potentially redirecting them towards healthier restaurants and food items.
The authors analysed 761,962 restaurant reviews across 9,805 restaurants on an online restaurant review website in New York City from 2004 to 2012. Using text-mining methods, the authors examined the change in the mentions of health in reviews over time before and after the calorie posting rule went into effect. To rule out the possibility that the health mentions increase was simply due to increased public interest in health issues over time, they compared the change in topics discussed for chain restaurants, relative to non-chain restaurants which were not mandated by the rule to post calorie information. The authors found a significant increase in the proportion of reviews that discussed health for chain restaurants, relative to non-chain restaurants.
The authors also explored in greater detail the source of the increase in health topics. They found that it was largely driven by new reviewers who were previously not active in posting reviews, but began to post more reviews after the mandate. One author noted that “interestingly, the increase in health discussion in opinions was not confined to restaurants in more affluent localities, commonly associated with more health-conscious consumers. This is an encouraging sign of the success of the rule across the socioeconomic divide — especially given the greater incidence of obesity among lower socio economic classes.”

ScienceDailyhttp://tinyurl.com/y7nvb8fg

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Sweets and snacks new product development thrives on adventure and bite-size trends

, 20 August 2020/in E-News /by 3wmedia

With one in four global consumers increasing their consumption of confectionery over the past year because there is more variety & novelty available, the food industry is responding. New data from Innova Market Insights finds a 15 percent average annual growth in global confectionery launches with a “discovery” claim (CAGR 2013-2017). Consumer curiosity to discover something new and different is leading to more unusual and often bolder flavours and blends, surprise textures and a greater focus on visual appeal in the sweets and snacks arena. Heightened sensory delivery is also being increasingly combined with an element of the unexpected. As such, we are seeing activity in areas such as unusual colours, popping candy, hot & spicy options, cooling effects and more interactive, personalized packaging.

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Study says meat protein is unhealthy, but protein from nuts and seeds is heart smart

, 20 August 2020/in E-News /by 3wmedia

A study conducted by researchers in California and France has found that meat protein is associated with a sharp increased risk of heart disease while protein from nuts and seeds is beneficial for the human heart.

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Sea salts bring potentially harmful mould to the table, researchers find

, 20 August 2020/in E-News /by 3wmedia

Like fine wines, sea salts are artisanal products that inspire talk of terroir, texture and provenance. Now there’s evidence that they can also be sources of spoilage moulds.
New research from Cornell mycologist Kathie Hodge and doctoral candidate Megan Biango-Daniels reveals varying levels of mould contamination in commercial sea salts. Among those moulds were important food spoilage moulds like Aspergillus and Penicillium, and even some notorious producers of mycotoxins.
“This new finding contradicts the conventional wisdom that salts are sterile ingredients,” said Biango-Daniels. The research stressed the importance of understanding the risk of using sea salt during food production.
Starting with seven different commercial salts, the researchers extracted living fungi and grew them in the lab for identification. The fungi discovered in the salt have potential to spoil food when used as an ingredient and can introduce mycotoxins or allergens when consumed.
At the levels discovered in the study, about 1.7 spores per gram, you’re not risking your health by sprinkling sea salt on food you are about to eat. But big problems may result when sea salts are used at home or industrially to make cured meats, fermented pickles or brined cheeses that mature over time, when moulds introduced with sea salt can begin to grow and spoil food, maybe even rendering it toxic.
“Fungi can survive in surprisingly hostile places. They can’t increase or grow in a container of sea salt – nothing can – but spores of some fungi survive quite happily there. Later they can wake up and make trouble in our food,” said Hodge, associate professor in the Plant Pathology and Plant-Microbe Biology Section of the School of Integrative Plant Science in the College of Agriculture and Life Sciences.

Cornell Universityhttp://tinyurl.com/ydc7abxq

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