A team from Madrid University (Spain) has just published a multi-centre randomized, double-blind, placebo-controlled intervention study regarding the safety and tolerance of three of LHS probiotic strains in healthy infants. The strains tested individually are Lactobacillus helveticus Rosell®-52, Bifidobacterium infantis Rosell®-33, Bifidobacterium bifidum Rosell®-71, all part of the ProbioKid® formula, previously shown to help prevent the reoccurrence of winter infections in children. The eight weeks intervention study involved a large population sample as 221 healthy infants (3-12 months of age) were recruited in total, divided between four groups (placebo and each of the three probiotic strains). No serious adverse events were reported and the Spanish authors concluded that the use of the three probiotic strains in infancy is safe, and well tolerated. Bérengère Feuz, Marketing Group Manager, commented about the study: We already have a track record of safe use of our ProbioKid formula as it has been marketed for around 15 years around the world (e.g. China where it is a best-selling probiotic formula for children since 2003). This study reinforces the assurance we have in our product. Moreover, I must say that we are very impressed by the quality and impact of this very-well designed study as it involves a large population of healthy infants and assesses independently each of the individual strains of ProbioStick. She added: The protocol allowed to go beyond the safety and tolerance assessment since many parameters were also included: this will be analysed in a second step and shall give us new information about each strain modes of action in healthy individuals such as interactions with the microbiota and immune system. Such safety study contributed to the GRAS (Generally Recognized as Safe) status recently obtained in the US for both ProbioKid® formula and its individual strains for infants and children, and the approval by Health Canada of the formula for children from 3 months old.
www.lallemand-health-solutions.com
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15Publication of a safety and tolerance study for probiotic strains in infants
Arjuna Natural Extracts Ltd. has been granted official recognition from the Belgian government to market its proprietary herbal blend for overall wellness, branded Herbagut, in Belgium. This notification is applied in conjunction with the name of Arjuna Natural Extracts Ltd., but can be used by Arjunas customers as a reference. A pure selection of traditional Indian herbal ingredients are extracted and formulated according to an ancient Indian recipe and applied to a reliable, traceable, clean-label formulation. The blend consists of 14 herbal extracts, all approved as non-Novel Food by the European Commission, and accepted for use in food supplements. Key botanical ingredients in the formulation are curcumin, ginger, and pepper, along with other Ayurvedic ingredients. Herbagut, a popular and leading brand in EU for more than 10 years, is based on an all-natural extract blend formulated by a well-known Indian traditional medical practitioner. It has been in use for gut health and general well-being for decades. The recognition by Belgium Food & Safety authorities means acceptance throughout the EU, explains Benny Antony, PhD, Joint Managing Director for Arjuna. Its also a natural step in our strategy to lead the market in Indian herbal ingredientsnot only regionally but also in the EU market. Arjuna Natural opened an office in Brussels last year to better, and more quickly, help serve its customers. We have a comprehensive understanding of the complex European food regulation, adds Antony. This places us in an excellent position to offer our European customers complete commercial, technical, and regulatory support. Herbagut is safe to use in food supplements and can offer a range of health benefits including: improving gut microflora, mitigating constipation, relieving heartburn, and other digestive health issues. A clinical study with Herbagut shows that it helps regular and easy bowel movement, significantly reduces straining during bowel evacuation and improves overall bowel health and wellbeing. Arjunas production processes and products meet market-specific regulations worldwide. A GMP-certified, SAP-driven company, Arjuna has achieved international certifications including ISO22000, Kosher and Halal. Arjuna continues to engage in research and development, with continuing scientific validation of its novel product line through advanced clinical studies.
www.arjunanatural.com
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15Arjunas poly-herbal blend approved in Belgium
Algatech (Algatechnologies) Ltd. announces its 100% organic Haematococcus pluvialis microalgae powder and astaxanthin oleoresin as part of its AstaPure line was granted National Organic Program (NOP) certification from the USDA Agricultural Marketing Service. NOP organic certification means that our products are being cultivated, processedand thus able to be labelled asorganic, says Efrat Kat, VP Marketing and Sales for Algatech. This certification, in addition to our GMP accreditation and non-GMO project verification, reaffirm our commitment to providing premium quality ingredients that consumers and industry partners can trust. According to trends tracked by Global Food Forums, todays consumers continue to seek healthier choices and want to know what the sources are for the products they use, especially how and where the products are produced. These consumers prefer suppliers who offer greater transparency. This is especially relevant to algae-based products since they can grow under a wide range of conditions. Supplying pure, natural microalgae requires a tremendous amount of knowledge, experience, and fully controlled processes, with constant attention paid to the smallest details, explains Shoshi Shunak, QA Manager for Algatech. We cultivate microalgae in a patented, eco-friendly, closed system that allows the production of the highest quality ingredients and prevents any exposure to contaminations. The four NOP principles for organic certificationhealth, ecology, fairness and sustainabilitycomply with Algatechs DNA and core values, and therefore to go organic was a natural step, notes Hagai Stadler, Algatechs CEO. Our plant, in the Arava Desert between the Dead Sea and the Red Sea, is a living example of how it is possible to green the desert and unlock the potential of a non-fertile land. Recycling water, saving solar energy is just a small part of activities that Algatech does on a regular basis to minimize its environmental footprint. For us, this is a fundamental part of our shared vision: to make an impact by bringing the good thats inherent in microalgae to the world. Algatech insists on reflecting maximum transparency to our clients and partners, from the growing of our Haematococcus pluvialis microalgae to ensuring a safe, clean environment, adds Kat. We are among the few companies in the world who have cracked the code for producing commercial-scale natural microalgae under the very highest standards.
www.algatech.com
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Authorities in New South Wales (NSW) and Queensland (QLD) are reporting a spike in the number of rotavirus cases being reported in children under five years old. The number of people suffering from the virus, which is the most common cause of severe gastroenteritis in children and babies, is reaching levels not experienced in the last five years. The reason for the surge is unknown, leading health officials to consider whether the structure of the virus has changed, making people more susceptible to it. Dr Vicky Sheppeard, NSW Healths director of communicable diseases, confirmed they were investigating this. We have sent off samples to the reference laboratories to see if there is a change in the coding of the virus that is also making people less immune to it. she said. The current outbreak in NSW is the worst for five years with over 1300 cases recorded by NSW Health in 2017, already more than triple the 412 cases reported last year. Children aged between 2 and 4 years old based in metropolitan Sydney are the worst affected, with Sydney Childrens Hospital reporting between 5 and 6 times more hospitalizations from the virus than in average years. In QLD, its a similar story with over 1527 recorded cases so far in 2017, more than double the number of cases in previous years. Over 230 people have been hospitalized due to contracting the virus this year. Rotavirus is a highly contagious virus passed on via the fecal-oral route. It most commonly affects babies and young children up to the age of five. In Australia, there are approximately 2 deaths every year due to rotavirus, with thousands more people requiring hospitalization. Symptoms of rotavirus include fever, diarrhea, vomiting and stomach cramps. It takes 1 to 3 days after becoming infected to start showing symptoms. Symptoms can last from 3 to 7 days. The virus is passed from person to person by touching contaminated hands or feces. It can also be passed on via objects (such as toys) and through food and drink. There have been many cases of infected food handlers passing on the virus to others by preparing food items with unwashed hands. The problem is worsened by rotavirus being asymptomatic in many adults. This means that they may be carrying the virus but not show any symptoms, and so may not pay as much attention to important tasks like hand washing as they may have done if they actually felt sick.
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Wageningen Food & Biobased Research opened its new research facility for quality control in the fruit, vegetable and flower sector on October 6, 2017. The facility brings together knowledge and expertise in post-harvest technology and agro-food robotics. Worldwide, the need for quality conservation is growing: companies can keep their products fresher and reduce food waste using insights obtained at Wageningen. Companies benefit from a sustainable chain in which quality during storage, transportation and at point-of-sale is optimally controlled. Food losses are reduced and the availability and volume of quality food for the global population increases. Companies also enjoy a stronger international market position, says Raoul Bino, General Director of the Agrotechnology & Food Sciences Group at Wageningen University & Research. To achieve global sustainable growth in fresh chains a multidisciplinary approach is needed. In this renewed, modern research facility, expertise in the physiology, quality and shelf life of fresh products is combined with robotics and vision technologies. Research outcomes are translated, by Wageningen experts and companies in the chain, into methods that quickly, objectively and accurately measure product quality. During the opening, on October 6th, Wageningen experts gave demonstrations around various themes. Circa 100 clients of WUR looked inside diverse research areas. These include the ATP Test Station, where cooling vehicles are tested under extreme climatic conditions from -20º to +50º Celsius; special packaging areas, and a large number of individually-adjustable mini-climate cells. There are also special areas for robotics and vision research where experts are developing new methods for extremely rapid, objective and accurate quality control. Wageningen Food & Biobased Research has been researching the quality of fresh vegetables, fruits and cut flowers for more than 80 years – both nationally and internationally. For example, it is Wageningen experts who coordinate the GreenCHAINge Fruit & Vegetables research programme. The goal of this particular programme is to create smart chains that, via improved quality control, enable manufacturers to deliver top quality fruit and vegetables throughout the year. Wageningens research constantly facilitates unique innovations. An example is Cool – Research On The Move. This unique concept is a cooperation between Wageningen Food & Biobased Research and Fotein, in which knowledge and technology in the field of postharvest technology have been combined in a mobile research facility. This mobile research facility allows companies and governments, in emerging countries, to significantly increase the quality and shelf life of their products, expanding existing markets and creating new ones.
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Food Safety Standards Authority of India (FSSAI) and Nestle India inaugurated in October the first Nestle Food Safety Institute (NFSI) in India in Manesar. NFSI will work closely with the Nestle R&D Centre India and Nestle Research Center in Lausanne, Switzerland. The institute is aimed at building and sharing knowledge through collaborative partnerships for strengthening the food safety environment in India. NFSI India will conduct training programmes on Food Safety Management Systems, Testing Methods, and Regulatory Standards. We hope this institute will help meet Indias growing demand for safe and healthy food., said Pawan Agarwal, Chief Executive Officer, Food Safety Standards Authority of India (FSSAI). He added that Indian is still at nascent age as far food safety and security is concerned and that the biggest challenge is to create a demand for safe and hygienic food through awareness so that private organizations start delivering on the safety standards. Talking about the role of private organizatios in food safety and security, he said, When it comes to food safety and hygiene, business motives must be kept aside. Nestle India officials also stressed the same point saying that the institute is not a part of the Nestle India commercial unit but a local interface of Nestle R&D Centre India. The food safety environment in India is changing dynamically and so are the consumers. There is an increasing consciousness among them on the quality of food consumed, said Suresh Narayanan, Chairman and Managing Director, Nestle India. He added that food has a significant influence on our health and there should be collaborative efforts between regulatory bodies and industry for catering to the health and safety of consumers. The NFSI India laboratory is equipped with high-end analytical technology and is an integral part of the global network of food safety experts at Nestle. Nestle Research and Development Centre India was founded in the year 2012 and is a part of Nestles global R&D network.
The Times of India http://tinyurl.com/y7borbhe
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The Food Safety Authority of Ireland (FSAI) has reported that ten Closure Orders were served on food businesses during the month of September for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and EC (Official Control of Foodstuffs) Regulations, 2010. The Enforcement Orders were issued by the environmental health officers in the Health Service Executive. Commenting today, Dr Pamela Byrne, Chief Executive said that the FSAI was now in a position to make available the full details of the Orders served on food businesses. The FSAI has been publishing the names of food businesses served Enforcement Orders for over a decade. Our systems and processes now enable us to provide additional information which is in line with our objective to increase transparency as a regulator and to raise food safety and hygiene standards in food businesses. Enforcement Orders were served on food businesses only when a serious risk to consumer health has been established or where there are a number of ongoing serious breaches of food legislation. We believe this initiative will help to dispel any misinformation regarding the reasons why Enforcement Orders are served and will also let other food businesses know some of the things to avoid in their premises. There were ten Closure Orders served on food businesses in September and common non-compliance are filthy conditions and poor hygiene. Some of the specific reasons the Orders were served this month include evidence of rodent infestation; failure to maintain temperatures of foodstuffs; filthy conditions with aged dirt and debris; unsuitable food storage facilities; evidence of extensive cockroach infestation; and raw chicken stored on a dirty floor, concludes Dr Byrne.
Institute of Food Sciences and Technologyhttp://tinyurl.com/y8tlb9hg
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EFSA has launched a public consultation on its draft scientific opinion on dietary reference values (DRVs) for sodium. In particular, it is seeking feedback on the way it plans to select and use evidence in its assessment. As part of the assessment, systematic literature reviews will be conducted on the relationship between sodium intake and health outcomes such as cardiovascular disease and bone health. EFSAs Panel on Dietetic Products, Nutrition and Allergies (NDA) has developed a protocol describing the steps to be followed for the collection, selection, appraisal and integration of the evidence. The protocol was developed in accordance with EFSAs Prometheus approach to dealing with data and evidence in scientific assessments. Interested parties are invited to submit comments on the proposed protocol and other parts of the assessment by 12 November 2017. The draft opinion and protocol will then be revised in light of the comments received and the completed assessment, including recommendations on DRVs, will be made available for a second public consultation.
European Food Safety Agencyhttp://tinyurl.com/y7pjgstj
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Like fine wines, sea salts are artisanal products that inspire talk of terroir, texture and provenance. Now theres 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, youre 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 cant 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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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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Publication of a safety and tolerance study for probiotic strains in infants
, /in E-News /by 3wmediaA team from Madrid University (Spain) has just published a multi-centre randomized, double-blind, placebo-controlled intervention study regarding the safety and tolerance of three of LHS probiotic strains in healthy infants. The strains tested individually are Lactobacillus helveticus Rosell®-52, Bifidobacterium infantis Rosell®-33, Bifidobacterium bifidum Rosell®-71, all part of the ProbioKid® formula, previously shown to help prevent the reoccurrence of winter infections in children. The eight weeks intervention study involved a large population sample as 221 healthy infants (3-12 months of age) were recruited in total, divided between four groups (placebo and each of the three probiotic strains). No serious adverse events were reported and the Spanish authors concluded that the use of the three probiotic strains in infancy is safe, and well tolerated.
Bérengère Feuz, Marketing Group Manager, commented about the study: We already have a track record of safe use of our ProbioKid formula as it has been marketed for around 15 years around the world (e.g. China where it is a best-selling probiotic formula for children since 2003). This study reinforces the assurance we have in our product. Moreover, I must say that we are very impressed by the quality and impact of this very-well designed study as it involves a large population of healthy infants and assesses independently each of the individual strains of ProbioStick. She added: The protocol allowed to go beyond the safety and tolerance assessment since many parameters were also included: this will be analysed in a second step and shall give us new information about each strain modes of action in healthy individuals such as interactions with the microbiota and immune system.
Such safety study contributed to the GRAS (Generally Recognized as Safe) status recently obtained in the US for both ProbioKid® formula and its individual strains for infants and children, and the approval by Health Canada of the formula for children from 3 months old.
www.lallemand-health-solutions.com
Arjunas poly-herbal blend approved in Belgium
, /in E-News /by 3wmediaArjuna Natural Extracts Ltd. has been granted official recognition from the Belgian government to market its proprietary herbal blend for overall wellness, branded Herbagut, in Belgium. This notification is applied in conjunction with the name of Arjuna Natural Extracts Ltd., but can be used by Arjunas customers as a reference.
A pure selection of traditional Indian herbal ingredients are extracted and formulated according to an ancient Indian recipe and applied to a reliable, traceable, clean-label formulation. The blend consists of 14 herbal extracts, all approved as non-Novel Food by the European Commission, and accepted for use in food supplements. Key botanical ingredients in the formulation are curcumin, ginger, and pepper, along with other Ayurvedic ingredients. Herbagut, a popular and leading brand in EU for more than 10 years, is based on an all-natural extract blend formulated by a well-known Indian traditional medical practitioner. It has been in use for gut health and general well-being for decades.
The recognition by Belgium Food & Safety authorities means acceptance throughout the EU, explains Benny Antony, PhD, Joint Managing Director for Arjuna. Its also a natural step in our strategy to lead the market in Indian herbal ingredientsnot only regionally but also in the EU market.
Arjuna Natural opened an office in Brussels last year to better, and more quickly, help serve its customers. We have a comprehensive understanding of the complex European food regulation, adds Antony. This places us in an excellent position to offer our European customers complete commercial, technical, and regulatory support.
Herbagut is safe to use in food supplements and can offer a range of health benefits including: improving gut microflora, mitigating constipation, relieving heartburn, and other digestive health issues. A clinical study with Herbagut shows that it helps regular and easy bowel movement, significantly reduces straining during bowel evacuation and improves overall bowel health and wellbeing.
Arjunas production processes and products meet market-specific regulations worldwide. A GMP-certified, SAP-driven company, Arjuna has achieved international certifications including ISO22000, Kosher and Halal. Arjuna continues to engage in research and development, with continuing scientific validation of its novel product line through advanced clinical studies.
www.arjunanatural.com
Algatechs natural astaxanthin is now NOP organic-certified
, /in E-News /by 3wmediaAlgatech (Algatechnologies) Ltd. announces its 100% organic Haematococcus pluvialis microalgae powder and astaxanthin oleoresin as part of its AstaPure line was granted National Organic Program (NOP) certification from the USDA Agricultural Marketing Service. NOP organic certification means that our products are being cultivated, processedand thus able to be labelled asorganic, says Efrat Kat, VP Marketing and Sales for Algatech. This certification, in addition to our GMP accreditation and non-GMO project verification, reaffirm our commitment to providing premium quality ingredients that consumers and industry partners can trust. According to trends tracked by Global Food Forums, todays consumers continue to seek healthier choices and want to know what the sources are for the products they use, especially how and where the products are produced. These consumers prefer suppliers who offer greater transparency. This is especially relevant to algae-based products since they can grow under a wide range of conditions. Supplying pure, natural microalgae requires a tremendous amount of knowledge, experience, and fully controlled processes, with constant attention paid to the smallest details, explains Shoshi Shunak, QA Manager for Algatech. We cultivate microalgae in a patented, eco-friendly, closed system that allows the production of the highest quality ingredients and prevents any exposure to contaminations. The four NOP principles for organic certificationhealth, ecology, fairness and sustainabilitycomply with Algatechs DNA and core values, and therefore to go organic was a natural step, notes Hagai Stadler, Algatechs CEO. Our plant, in the Arava Desert between the Dead Sea and the Red Sea, is a living example of how it is possible to green the desert and unlock the potential of a non-fertile land. Recycling water, saving solar energy is just a small part of activities that Algatech does on a regular basis to minimize its environmental footprint. For us, this is a fundamental part of our shared vision: to make an impact by bringing the good thats inherent in microalgae to the world. Algatech insists on reflecting maximum transparency to our clients and partners, from the growing of our Haematococcus pluvialis microalgae to ensuring a safe, clean environment, adds Kat. We are among the few companies in the world who have cracked the code for producing commercial-scale natural microalgae under the very highest standards.
www.algatech.com
Children affected by severe rotavirus outbreak
, /in E-News /by 3wmediaAuthorities in New South Wales (NSW) and Queensland (QLD) are reporting a spike in the number of rotavirus cases being reported in children under five years old.
The number of people suffering from the virus, which is the most common cause of severe gastroenteritis in children and babies, is reaching levels not experienced in the last five years.
The reason for the surge is unknown, leading health officials to consider whether the structure of the virus has changed, making people more susceptible to it. Dr Vicky Sheppeard, NSW Healths director of communicable diseases, confirmed they were investigating this.
We have sent off samples to the reference laboratories to see if there is a change in the coding of the virus that is also making people less immune to it. she said.
The current outbreak in NSW is the worst for five years with over 1300 cases recorded by NSW Health in 2017, already more than triple the 412 cases reported last year.
Children aged between 2 and 4 years old based in metropolitan Sydney are the worst affected, with Sydney Childrens Hospital reporting between 5 and 6 times more hospitalizations from the virus than in average years.
In QLD, its a similar story with over 1527 recorded cases so far in 2017, more than double the number of cases in previous years. Over 230 people have been hospitalized due to contracting the virus this year.
Rotavirus is a highly contagious virus passed on via the fecal-oral route. It most commonly affects babies and young children up to the age of five.
In Australia, there are approximately 2 deaths every year due to rotavirus, with thousands more people requiring hospitalization.
Symptoms of rotavirus include fever, diarrhea, vomiting and stomach cramps. It takes 1 to 3 days after becoming infected to start showing symptoms. Symptoms can last from 3 to 7 days.
The virus is passed from person to person by touching contaminated hands or feces. It can also be passed on via objects (such as toys) and through food and drink. There have been many cases of infected food handlers passing on the virus to others by preparing food items with unwashed hands.
The problem is worsened by rotavirus being asymptomatic in many adults. This means that they may be carrying the virus but not show any symptoms, and so may not pay as much attention to important tasks like hand washing as they may have done if they actually felt sick.
Unique research facility for quality control of fresh produce
, /in E-News /by 3wmediaWageningen Food & Biobased Research opened its new research facility for quality control in the fruit, vegetable and flower sector on October 6, 2017. The facility brings together knowledge and expertise in post-harvest technology and agro-food robotics. Worldwide, the need for quality conservation is growing: companies can keep their products fresher and reduce food waste using insights obtained at Wageningen.
Companies benefit from a sustainable chain in which quality during storage, transportation and at point-of-sale is optimally controlled. Food losses are reduced and the availability and volume of quality food for the global population increases. Companies also enjoy a stronger international market position, says Raoul Bino, General Director of the Agrotechnology & Food Sciences Group at Wageningen University & Research.
To achieve global sustainable growth in fresh chains a multidisciplinary approach is needed. In this renewed, modern research facility, expertise in the physiology, quality and shelf life of fresh products is combined with robotics and vision technologies. Research outcomes are translated, by Wageningen experts and companies in the chain, into methods that quickly, objectively and accurately measure product quality.
During the opening, on October 6th, Wageningen experts gave demonstrations around various themes. Circa 100 clients of WUR looked inside diverse research areas. These include the ATP Test Station, where cooling vehicles are tested under extreme climatic conditions from -20º to +50º Celsius; special packaging areas, and a large number of individually-adjustable mini-climate cells. There are also special areas for robotics and vision research where experts are developing new methods for extremely rapid, objective and accurate quality control.
Wageningen Food & Biobased Research has been researching the quality of fresh vegetables, fruits and cut flowers for more than 80 years – both nationally and internationally. For example, it is Wageningen experts who coordinate the GreenCHAINge Fruit & Vegetables research programme. The goal of this particular programme is to create smart chains that, via improved quality control, enable manufacturers to deliver top quality fruit and vegetables throughout the year. Wageningens research constantly facilitates unique innovations. An example is Cool – Research On The Move. This unique concept is a cooperation between Wageningen Food & Biobased Research and Fotein, in which knowledge and technology in the field of postharvest technology have been combined in a mobile research facility. This mobile research facility allows companies and governments, in emerging countries, to significantly increase the quality and shelf life of their products, expanding existing markets and creating new ones.
Wageningen Food & Biobased Researchhttp://tinyurl.com/y7qt22fu
Nestle launches Food Safety Institute in India in association with FSSAI
, /in E-News /by 3wmediaFood Safety Standards Authority of India (FSSAI) and Nestle India inaugurated in October the first Nestle Food Safety Institute (NFSI) in India in Manesar. NFSI will work closely with the Nestle R&D Centre India and Nestle Research Center in Lausanne, Switzerland.
The institute is aimed at building and sharing knowledge through collaborative partnerships for strengthening the food safety environment in India.
NFSI India will conduct training programmes on Food Safety Management Systems, Testing Methods, and Regulatory Standards. We hope this institute will help meet Indias growing demand for safe and healthy food., said Pawan Agarwal, Chief Executive Officer, Food Safety Standards Authority of India (FSSAI).
He added that Indian is still at nascent age as far food safety and security is concerned and that the biggest challenge is to create a demand for safe and hygienic food through awareness so that private organizations start delivering on the safety standards.
Talking about the role of private organizatios in food safety and security, he said, When it comes to food safety and hygiene, business motives must be kept aside. Nestle India officials also stressed the same point saying that the institute is not a part of the Nestle India commercial unit but a local interface of Nestle R&D Centre India.
The food safety environment in India is changing dynamically and so are the consumers. There is an increasing consciousness among them on the quality of food consumed, said Suresh Narayanan, Chairman and Managing Director, Nestle India.
He added that food has a significant influence on our health and there should be collaborative efforts between regulatory bodies and industry for catering to the health and safety of consumers.
The NFSI India laboratory is equipped with high-end analytical technology and is an integral part of the global network of food safety experts at Nestle.
Nestle Research and Development Centre India was founded in the year 2012 and is a part of Nestles global R&D network.
The Times of India http://tinyurl.com/y7borbhe
Rodent Infestation and dirty premises among reasons for 10 closure orders served in September
, /in E-News /by 3wmediaThe Food Safety Authority of Ireland (FSAI) has reported that ten Closure Orders were served on food businesses during the month of September for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and EC (Official Control of Foodstuffs) Regulations, 2010. The Enforcement Orders were issued by the environmental health officers in the Health Service Executive.
Commenting today, Dr Pamela Byrne, Chief Executive said that the FSAI was now in a position to make available the full details of the Orders served on food businesses.
The FSAI has been publishing the names of food businesses served Enforcement Orders for over a decade. Our systems and processes now enable us to provide additional information which is in line with our objective to increase transparency as a regulator and to raise food safety and hygiene standards in food businesses. Enforcement Orders were served on food businesses only when a serious risk to consumer health has been established or where there are a number of ongoing serious breaches of food legislation. We believe this initiative will help to dispel any misinformation regarding the reasons why Enforcement Orders are served and will also let other food businesses know some of the things to avoid in their premises.
There were ten Closure Orders served on food businesses in September and common non-compliance are filthy conditions and poor hygiene. Some of the specific reasons the Orders were served this month include evidence of rodent infestation; failure to maintain temperatures of foodstuffs; filthy conditions with aged dirt and debris; unsuitable food storage facilities; evidence of extensive cockroach infestation; and raw chicken stored on a dirty floor, concludes Dr Byrne.
Institute of Food Sciences and Technologyhttp://tinyurl.com/y8tlb9hg
Public consultation: DRVs for sodium
, /in E-News /by 3wmediaEFSA has launched a public consultation on its draft scientific opinion on dietary reference values (DRVs) for sodium. In particular, it is seeking feedback on the way it plans to select and use evidence in its assessment.
As part of the assessment, systematic literature reviews will be conducted on the relationship between sodium intake and health outcomes such as cardiovascular disease and bone health.
EFSAs Panel on Dietetic Products, Nutrition and Allergies (NDA) has developed a protocol describing the steps to be followed for the collection, selection, appraisal and integration of the evidence.
The protocol was developed in accordance with EFSAs Prometheus approach to dealing with data and evidence in scientific assessments.
Interested parties are invited to submit comments on the proposed protocol and other parts of the assessment by 12 November 2017.
The draft opinion and protocol will then be revised in light of the comments received and the completed assessment, including recommendations on DRVs, will be made available for a second public consultation.
European Food Safety Agencyhttp://tinyurl.com/y7pjgstj
Sea salts bring potentially harmful mould to the table, researchers find
, /in E-News /by 3wmediaLike fine wines, sea salts are artisanal products that inspire talk of terroir, texture and provenance. Now theres 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, youre 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 cant 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
More evidence on link between antibiotic use and antibiotic resistance
, /in E-News /by 3wmediaThe 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