Journal of Consumer Protection and Food Safety最新文献

{"title":"Upcoming events","authors":"","doi":"10.1007/s00003-022-01398-6","DOIUrl":"10.1007/s00003-022-01398-6","url":null,"abstract":"","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 3","pages":"309 - 310"},"PeriodicalIF":2.4,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4600440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability","authors":"Riikka Laukkanen-Ninios,&nbsp;Sergio Ghidini,&nbsp;Jaime Gómez Laguna,&nbsp;Nina Langkabel,&nbsp;Susana Santos,&nbsp;Patric Maurer,&nbsp;Diana Meemken,&nbsp;Lis Alban,&nbsp;Ole Alvseike,&nbsp;Madalena Vieira-Pinto","doi":"10.1007/s00003-022-01391-z","DOIUrl":"10.1007/s00003-022-01391-z","url":null,"abstract":"<div><p>In the EU, a <i>post-mortem</i> inspection of finishing pigs comprises visual inspections of the carcass and offal followed by additional examinations, such as palpation and incision of parts, when needed. Moreover, it can include various laboratory tests. Since European meat inspection is regulated by the EU, one may assume that <i>post-mortem</i> inspection is performed in the same way in the Member States. However, previous studies showed that variations exist. This article shows the results of a survey performed in September 2020 on how visual meat inspection of finishing pigs is applied in Europe. By using a questionnaire, palpations, incisions and other procedures for 10 gross pathological findings and laboratory methods applied by official veterinarians to evaluate the fitness of meat for human consumption were assessed. We received 44 responses from 26 European countries. Most respondents reported that visual meat inspection was a generally applied inspection method. The main reason for not applying visual meat inspection was export requirements. The most important reasons for applying palpations and incisions in addition to visual inspection were findings detected in <i>ante-</i> or <i>post-mortem</i> inspection. There was considerable variation in the use of palpations and incisions, other <i>post-mortem</i> procedures and laboratory tests to assess meat fitness for human consumption. The respondents mentioned some country-specific practices, but we also observed variations within the responding official veterinarians that could not be explained by country of origin or years of work experience. Additional detailed studies on the variation are needed before harmonisation of meat inspection procedures are attempted.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 4","pages":"363 - 375"},"PeriodicalIF":2.4,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-022-01391-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4328915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"118. ALS-Sitzung","authors":"","doi":"10.1007/s00003-022-01394-w","DOIUrl":"10.1007/s00003-022-01394-w","url":null,"abstract":"","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 3","pages":"301 - 307"},"PeriodicalIF":2.4,"publicationDate":"2022-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4200884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tetracycline residues in tilapia and catfish tissue and the effect of different cooking methods on oxytetracycline and doxycycline residues","authors":"Alaa Eldin M. A. Morshdy,&nbsp;Mohamed A. M. Hussein,&nbsp;Mohamed Ali Abdrabo Mohamed,&nbsp;Eslam Hamed,&nbsp;Abd Elhakeem El-Murr,&nbsp;Wageh Sobhy Darwish","doi":"10.1007/s00003-022-01389-7","DOIUrl":"10.1007/s00003-022-01389-7","url":null,"abstract":"<div><p>Fish such as tilapia (<i>Oreochromis niloticus</i>) and catfish (<i>Clarias gariepinus</i>) is an important source of high biological value animal protein. Fish can be exposed to antimicrobials in intensive aquaculture systems or exposed to remnants of the antimicrobials released to various water bodies via drainage systems. This study aimed at screening for antimicrobial residues in two major fish species commonly consumed in Egypt, namely, tilapia, and catfish, either in wild or cultured fish using a microbial inhibition assay. Besides, quantitative estimation of tetracycline (oxytetracycline and doxycycline) residues in the edible fish muscles was carried out using the solid phase extraction (SPE) technique and high-performance liquid chromatography with photodiode-array detection (HPLC-PAD). In addition, the effects of different cooking methods (pan-frying, grilling, and microwaving) on oxytetracycline and doxycycline residues in tilapia and catfish were investigated. The microbiological inhibition assay revealed that 2, 24, 18, and 32% of the examined wild tilapia, cultured tilapia, wild catfish, and cultured catfish, respectively, contained antibiotic residues. Cultured tilapia, wild catfish, and cultured catfish had mean concentrations of oxytetracycline residues of 0.147 ± 0.067, 0.106 ± 0.046, and 0.313 ± 0.044 µg/g. 3 (6%), 4 (8%), and 9 (18%) of the sampled cultured tilapia, wild catfish, and cultured catfish exceeded the established maximum permissible limits (MPL) of tetracycline (0.100 ng/g). The mean concentrations of doxycycline residues were 0.276 ± 0.045, 0.026 ± 0.004, and 0.070 ± 0.010 µg/g in cultured tilapia, wild catfish, and cultured catfish, respectively, with 2 (4%) of the cultured tilapia exceeding the MPL of doxycycline. Consumption of fish with high residual levels of tetracyclines might pose potential health risks to consumers. In an experimental trial, heat treatment of tilapia and catfish could significantly reduce both oxytetracycline and doxycycline residues, particularly grilling had the highest reduction rates.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 4","pages":"387 - 393"},"PeriodicalIF":2.4,"publicationDate":"2022-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-022-01389-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5151046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Report on the technical discussion “Methods of detection of bullet fragments and measurement methods for the description of a reliable killing effect in simulants”","authors":"Monika Lahrssen-Wiederholt,&nbsp;Helmut Schafft,&nbsp;Gernot Pieper,&nbsp;Ingo Rottenberger,&nbsp;Johann Höcherl,&nbsp;Christian Schyma,&nbsp;Michael Marahrens,&nbsp;André Schröder,&nbsp;Ellen Ulbig","doi":"10.1007/s00003-022-01384-y","DOIUrl":"10.1007/s00003-022-01384-y","url":null,"abstract":"<div><p>In the context of the discussion on an amendment of the Federal Hunting Act, the Federal Institute for Risk Assessment (BfR) in Germany has dealt with scientific principles that enable an assessment of the introduction of bullet fragments into game meat. Until now, neither standardized terms nor definitions nor standardized procedures for quantifying the effects of the introduction of corpuscular bullet fragments were available for a health assessment. With the participation of international experts, a concept was developed that could be used to test hunting rifle bullets regarding their effectiveness potential [The term effectiveness potential (in German: Wirkpotenzial) describes more than the term “effectiveness” (in German: Wirksamkeit)] and entry of bullet fragments into game or game meat. The term “killing effect” newly introduced into the discussion in the context of the efforts to amend the Federal Hunting Act was not supported by the experts, since “killing“ cannot be simulated and standardized. Other basic terms and definitions were formulated and/or interpreted. A distinction must be made between the effect of a bullet on biological tissue, the (optimal) effect of the bullet when shot in a manner appropriate for hunting, the impact on the hunted game when hit in a suitable location and the effect of the bullet, described as physical effectiveness potential. In principle, the following applies: The effectiveness potential of a bullet can be simulated and thus evaluated in test simulants/test media. Therefore, it is possible to describe hunting rifle bullets based on qualitative and quantitative parameters as well as concerning their physicochemical properties. Their effectiveness potential in game meat can thus be adequately assessed, both by the hunter and with a view to the scientific issues related to consumer health protection strategies for minimizing bullet fragments in game meat. Essential parameters required for a test procedure have been compiled in a product profile for hunting rifle bullets used to kill food-producing game species.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 3","pages":"279 - 284"},"PeriodicalIF":2.4,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-022-01384-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5117733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to: Virtual workshop on the enforcement of compliance work for food contact materials in Europe","authors":"Malte Glüder,&nbsp;Nadine Bohni,&nbsp;Karsten Hötzer,&nbsp;Lucy Voerste,&nbsp;Eddo Hoekstra,&nbsp;Gregor McCombie","doi":"10.1007/s00003-022-01393-x","DOIUrl":"10.1007/s00003-022-01393-x","url":null,"abstract":"","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 3","pages":"299 - 299"},"PeriodicalIF":2.4,"publicationDate":"2022-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-022-01393-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4969535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A simple and effective PCR assay to detect the origin of meat in food using mitochondrial DNA","authors":"Ling Wang,&nbsp;Yao Zuo,&nbsp;Zhen Xue,&nbsp;Tiantian Zuo,&nbsp;Hongzhao Lu,&nbsp;Tao Zhang","doi":"10.1007/s00003-022-01388-8","DOIUrl":"10.1007/s00003-022-01388-8","url":null,"abstract":"<div><p>Adulteration of meat products is a serious global issue. This study aims to establish a multiplex PCR detection system for species authentication in meat products. Six sets of species-specific primers were designed to target mitochondrial DNA variable regions in six animal species, generating 271, 119, 860, 574, 751. and 210 base pairs (bp) long fragments for beef, mutton, pork, chicken, duck, and mouse, respectively. The six pairs of species-specific primers mixture was used to analyze mixed DNA samples. Ingredients of meat products were identified according to the size of the bands which were amplified with specific primers. Based on the performance of serial specific verification tests, the multiplex PCR assay showed high specificity to the corresponding species, and no cross-reactivity with the other five animals. Detection limits for DNA samples from the six animal species varied between 0.01 and 0.001 ng in a 20 μL PCR mixture. Seven processed meat products were successfully identified via the multiplex PCR assay. This study provides a simple, rapid, sensitive, specific and effective molecular technique for meat authentication. It can be directly applied to differentiate between beef, mutton and four more species in animal-derived foods.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 3","pages":"255 - 264"},"PeriodicalIF":2.4,"publicationDate":"2022-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4969142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pesticide regulation policy and global food safety for Indian spices","authors":"Santhosh J. Eapen,&nbsp;Lijo Thomas,&nbsp;R. Praveena,&nbsp;C. M. Senthil Kumar","doi":"10.1007/s00003-022-01387-9","DOIUrl":"10.1007/s00003-022-01387-9","url":null,"abstract":"<div><p>Though the pesticide industry in India is highly regulated, there are several lacunae regarding the registration and availability of plant protection products (PPPs) for commercial agriculture. In case of spice crops in India, the limited number of both registered pesticides and the absence of maximum residue limits (MRL) for several pesticides have implications for the  domestic and international trade of spices. As the world’s leading producer and exporter of spices, radical policy interventions and other prudent strategies are required to address the problems faced by the stakeholders in the spice industry.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 4","pages":"407 - 410"},"PeriodicalIF":2.4,"publicationDate":"2022-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4899364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stellungnahme zu Acetaldehyd als Aromastoff: Aspekte der Risikobewertung","authors":"Jan G. Hengstler,&nbsp;Matthias Baum,&nbsp;Alexander T. Cartus,&nbsp;Patrick Diel,&nbsp;Gerhard Eisenbrand,&nbsp;Karl-Heinz Engel,&nbsp;Barbara Engeli,&nbsp;Bernd Epe,&nbsp;Tilman Grune,&nbsp;Sabine Guth,&nbsp;Dirk Haller,&nbsp;Volker Heinz,&nbsp;Michael Hellwig,&nbsp;Thomas Henle,&nbsp;Hans-Ulrich Humpf,&nbsp;Henry Jäger,&nbsp;Hans-Georg Joost,&nbsp;Sabine E. Kulling,&nbsp;Dirk W. Lachenmeier,&nbsp;Alfonso Lampen,&nbsp;Marcel Leist,&nbsp;Angela Mally,&nbsp;Doris Marko,&nbsp;Ute Nöthlings,&nbsp;Elke Röhrdanz,&nbsp;Angelika Roth,&nbsp;Joachim Spranger,&nbsp;Richard Stadler,&nbsp;Pablo Steinberg,&nbsp;Stefan Vieths,&nbsp;Wim Wätjen","doi":"10.1007/s00003-022-01386-w","DOIUrl":"10.1007/s00003-022-01386-w","url":null,"abstract":"<div><p>\u0000 <b>Opinion on acetaldehyde as a flavouring substance: considerations for risk assessment</b>\u0000 </p><p>Acetaldehyde occurs naturally in many foods and is also used as a flavouring due to its fruity aroma. The International Agency for Research on Cancer (IARC) classified acetaldehyde as possibly carcinogenic to humans and, in combination with oral intake via alcoholic beverages, as carcinogenic to humans. Therefore, the question arises whether the use of acetaldehyde as a flavouring agent is still justifiable. The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) reviewed the scientific basis for health risk assessment of the use of acetaldehyde as a flavouring substance and adopted an opinion. Based on the available data, it is at present not possible to conclude if acetaldehyde is genotoxic and mutagenic in vivo after oral exposure. There is also uncertainty regarding the contribution of acetaldehyde as a flavouring substance to the overall exposure to acetaldehyde. Therefore, a science-based assessment on health risk related to the use of acetaldehyde as a flavouring is not possible at present. Considering the genotoxic potential as well as numerous data gaps that need to be closed for a full risk assessment, the SKLM is concerned about the safety of acetaldehyde as a flavouring substance. For reasons of precautionary consumer protection, the SKLM considers that the use of acetaldehyde as a food additive should be re-evaluated.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 3","pages":"285 - 293"},"PeriodicalIF":2.4,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-022-01386-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4861317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and use of food packaging from plant leaves in developing countries","authors":"Mathias Hounsou,&nbsp;D. Sylvain Dabadé,&nbsp;Barbara Götz,&nbsp;Menouwesso Harold Hounhouigan,&nbsp;Fernande Gbènato Honfo,&nbsp;Antonia Albrecht,&nbsp;Lucas Correa Dresch,&nbsp;Judith Kreyenschmidt,&nbsp;Djidjoho Joseph Hounhouigan","doi":"10.1007/s00003-022-01390-0","DOIUrl":"10.1007/s00003-022-01390-0","url":null,"abstract":"<div><p>Plastic materials are the main food packaging material both in developed and developing countries, because of their reliable ability to protect and transport food at lower costs. Unfortunately, they harm the environment due to their resistance to biodegradation, lack of waste management, and restricted recyclability. Moreover, they may pose adverse health effects to consumers. Therefore, there is a need to develop environmentally friendly food packaging using bio-based or biodegradable materials. For instance, several innovations based on biopolymers are being developed especially in developed countries. On the other side, in many developing countries, there is a long tradition of using plant leaves as food packaging. These leaves have cultural, religious, and environmental significance in the tropics. Unfortunately, they do not always guarantee the integrity of the packaged products and there is a need to promote them to take full advantage of their potential. However, there is little information on leaf packaging in literature. Therefore, this review aims to provide an overview on the state-of-the-art of leaf packaging in developing countries, in an attempt to compile the information required for further investigations needed to take full advantage of the environmental importance of leaf packaging. This study highlights mainly various plant species used as leaf packaging, treatments undergone by the leaves before their use, and leaf packaging effects on food quality and safety. It also discusses future perspectives to promote leaf packaging.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"17 4","pages":"315 - 339"},"PeriodicalIF":2.4,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4861332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}