Food industry

Question

This piglix contains articles or sub-piglix about Food industry

Answer 1

Open Food Facts

Open Food Facts

Open Food Facts is a free, online and crowdsourced database of food products from around the world licensed under the Open Database License (ODBL) while its artwork —uploaded by contributors— is distributed under a Creative Commons Attribution–Share Alike license.

The project was launched on 19 May 2012 by French programmer Stéphane Gigandet during the Food Revolution Day organized by Jamie Oliver and has won the 2013 Dataconnexions Award from Etalab and the 2015 OKFN Award from Open Knowledge.

As of May 2016^[update], its database contains more than 80,000 products from 141 countries.

The project gathers information and data on food products from around the world.

For each item, the database stores its generic name, quantity, type of packaging, brand, category, manufacturing or processing locations, countries and stores where the product is sold, list of ingredients, any traces (for allergies, dietary laws or any specific diet), food additives and nutritional information.

Each contributor can add or edit food items based on the information explicitly shown on the package. As a result, the barcode (when available) is generally used as the identifier. Mobile phone applications allow for capturing photos and information that are reprocessed manually by volunteers.

Due to similar mechanisms for modification, extension, or deletion of content and structure, the project is sometimes compared to in the media.

The data is reused by various projects on issues related to palm oil, sugar, and location of the producers.

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Answer 2

Osteria

An osteria (Italian pronunciation: [osteˈria]) in Italy was originally a place serving wine and simple food. Lately, the emphasis has shifted to the food, but menus tend to be short, with an emphasis on local specialities such as pasta, grilled meat or fish, and often served at shared tables. Ideal for a cheap lunch, osterie (the plural in Italian) also cater for after work and evening refreshment. Osterie vary greatly in practice: some only serve drinks and clients are allowed to bring in their own food; some have retained a predominantly male clientele whilst others have reached out to students and young professionals. Some provide music and other entertainment. Similar to osterie are bottiglierie, where customers can take a bottle or flask to be re-filled from a barrel, and enoteche which generally pride themselves on the range and quality of their wine. In Emilia-Romagna are located three of the oldest Italian osterie: "Osteria del Sole" and "Osteria del Cappello" in Bologna, and "Osteria al Brindisi" in Ferrara, established between the 14th and 15th century.

Thanks to the historical archives of Bologna, it has been possible to date back to a "Osteria del Cappello" certified from 1375. This osteria could have changed location many times until 1700. In fact the locales were not property of the host, and often the symbol of the inn remained the same even though its position had changed. The actual location of the ostaria dates back to 1652, when host Domenico Simoncini decides to place the inn in Via de' Fusari near Piazza Maggiore.

In 1712 the Bolognese engraver Giuseppe Maria Mitelli included the osteria in the Giuoco nuovo di tutte le osterie che sono in Bologna, with the same logo as nowadays. The sign of the tavern in the game occupies the box #41, followed by the description of the tavern as a place where it is possible to eat "good partridges" finely larded, together with "croutons". The Osteria Del Cappello is the only inn of this old name to be still in activity in Bologna, together with the Osteria del Sole.

In the Florio's 1611 Italian-English dictionary Osteria=Hosteria=An Inn, an hosterie, a house where meat and drink and lodging is to be had for men and horse. Also a tavern.

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Answer 3

PCR food testing

PCR food testing is the engagement of Polymerase Chain Reaction (PCR) technologies for the testing of food for the presence or absence of human pathogens, such as E. coli, Salmonella, Listeria, etc.

PCR test results offers faster, more accurate test result data than traditional microbiological culture methods, which typically require 24 to 48 hours of growth time and often report less than 100% specificity and sensitivity. PCR results can be reported from 30 to 55 minutes after the initiation of the amplification run. PCR test results report very close to 100% specificity and sensitivity. Four sample collection sites for PCR food testing can be:

Each of these sample types can be collected, prepared and PCR tested within a short time for many sample types. Some sample types may require sample enrichment via shortened culture growth periods prior to PCR testing.

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Answer 4

Philadelphia Mobile Food Association

Gary Koppelman, Publisher of Mobile Food News & President of USA Mobile Commissary, Inc. came up with the idea of launching the Philadelphia Mobile Food Association. Mr. Koppelman presented the idea to co-founders Dan Pennachietti and Pennachietti recruited Andrew Gerson. the Philadelphia Mobile Food Association (PMFA) provides organizational, legal, and advertising support to food truck owners operating in the Philadelphia area. Through a communal approach, the organization's greatest ambition is to construct a strong voice when working with regulations established by Philadelphia's departments of Licenses & Inspections and Health.

With financial assistance from the Wharton School of the University of Pennsylvania, the association began in January and February 2012. Within eight months of its emanation, PMFA already had 73 members.

In order to join, interested food truck owners must pay a membership fee ranging from $150–500. Additionally, a prospective member must operate a food truck, be interested in owning a food truck, or be involved in the business of assisting mobile food operators.

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Answer 5

Plant expressed vaccine

Plant expressed vaccine or project GreenVax In 2000, a patented entitled Vaccines expressed in plants U.S. Patent 6,034,298 was issued. In 2005 DARPA’s Accelerated Manufacture of Pharmaceuticals (AMP) program was created In response to emerging and novel biologic threats. In 2009 DARPA offered a government contract for a Non-GMO plant-based systems expressing recombinant proteins, due to The 2009 H1N1 swine flu pandemic that highlighted the national need for rapid and agile vaccine manufacturing capabilities. The Texas A&M University and a Texas company have been awarded a $40 million U.S. Department of Defense grant to develop a plant expressed vaccine made from tobacco, egg-based vaccines typically take at least six months to develop once a virus is isolated, the new process will take four to six weeks., "If this works, we'll have a billion-dose-per-month vaccine facility in Texas, which would be by far the largest and most capable center in the world."

The plant-based vaccine production method works by isolating a specific antigen protein, one that triggers a human immune response from the targeted virus. A gene from the protein is transferred to bacteria, which are then used to “infect” plant cells. The plants then start producing the exact protein that will be used for vaccinations. The flexibility of the plant expressed vaccine system, combined with its low cost and ability to massively scale, may provide vaccine protection not only to citizens of the United States, but to many parts of the world that cannot currently afford vaccines. Other uses of plant expressed vaccines including the successful creation of edible bananas that protect against the Norwalk virus.

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Answer 6

Produce traceability

Produce traceability makes it possible to track produce from its point of origin to a retail location where it is purchased by consumers.

Produce traceability is an important link in protecting public health since it allows health agencies to more quickly and accurately identify the source of contaminated fruit or vegetables believed to be the cause of an outbreak of foodborne illness, remove them from the marketplace, and communicate to the supply chain.

Since many fruits and vegetables are eaten raw, the produce industry‚ from farmer to retailer, works diligently to protect these foods from contamination. Despite their best efforts, foreign matter can occasionally contaminate produce in the field or orchard, in packing or processing, in transit or storage.

Because traceability systems can provide information on the source, location, movement and storage conditions of produce, they also allow growers, packers, processors and distributors to identify factors affecting quality and delivery.

Beginning in 2008, an industry-led effort to enhance traceability throughout the entire produce supply chain was launched as the Produce Traceability Initiative.

An analysis of 3,500 food-poisoning outbreaks between 1990 and 2003 found that contaminated produce was responsible for the greatest number of individual foodborne illnesses. The study, by the Center for Science in the Public Interest, found that produce caused 428 outbreaks and 23,857 cases of illness.

Authorities note that several factors have contributed to the rise in outbreaks:

The U.S. Food and Drug Administration noted in 2007 that fruit and vegetable-related outbreaks of food poisoning are on the rise and had struck in spinach, tomatoes, lettuce and cantaloupes. The agency urged fruit and vegetable processors to adopt food safety plans similar to those in the meat industry.

An outbreak of Salmonella Saintpaul in 2008 was characterized by the US Center for Disease Control as the largest foodborne outbreak in a decade. Some 1304 infected persons were identified in 43 states, at least 252 were hospitalized and two deaths were possibly linked to the outbreak. CDC noted that the trace back of fresh produce, such as tomatoes, through the supply chain could be very difficult and labor-intensive. Ironically, the carrier item was ultimately determined to be jalapeño peppers, not tomatoes.

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Answer 7

Protein adsorption in the food industry

Protein adsorption refers to the adhesion of proteins to solid surfaces. This phenomenon is an important issue in the food processing industry, particularly in milk processing and wine and beer making. Excessive adsorption, or protein fouling, can lead to health and sanitation issues, as the adsorbed protein is very difficult to clean and can harbor bacteria, as is the case in biofilms. Product quality can be adversely affected if the adsorbed material interferes with processing steps, like pasteurization. However, in some cases protein adsorption is used to improve food quality, as is the case in fining of wines.

Protein adsorption and protein fouling can cause major problems in the food industry (particularly the dairy industry) when proteins from food adsorb to processing surfaces, such as stainless steel or plastic (e.g. polypropylene). Protein fouling is the gathering of protein aggregates on a surface. This is most common in heating processes that create a temperature gradient between the equipment and the bulk substance being heated. In protein-fouled heating equipment, adsorbed proteins can create an insulating layer between the heater and the bulk material, reducing heating efficiency. This leads to inefficient sterilization and pasteurization. Also, proteins stuck to the heater may cause a burned taste or color in the bulk material. Additionally, in processes that employ filtration, protein aggregates that gather on the surface of the filter can block the flow of the bulk material and greatly reduce filter efficiency.

Beer stone is a buildup that forms when oxalate, proteins, and calcium or magnesium salts from the grains and water in the beer brewing process precipitate and form scale on kegs, barrels and tap lines. The minerals adsorb to the surface of the container first, driven by charge attractions. Proteins are often coordinated to these minerals in the solution and can bind with them to the surface. In other cases proteins also adsorb to the minerals on the surface, making deposits difficult to remove, as well as providing a surface that can easily harbor microorganisms. If built-up beer stone inside tap lines flakes off, it can negatively affect the quality of the finished product by making beer hazy and contributing "off" flavors. It is also harmful from a nutritional standpoint: oxalates can decrease absorption of calcium in the body, in addition to increasing risk of kidney stone formation.

Grape and wine proteins tend to aggregate and form hazes and sediment in finished wines, especially white wines. Haze-causing proteins can persist in wine due to low settling velocities or charge repulsion on individual particles. Fining agents, such as bentonite clays, are used to clarify wine by removing these proteins. Also, proteinaceous agents such as albumin, casein, or gelatin are used in wine clarification to remove tannins or other phenols.

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Answer 8

Public Law 114-214

Public Law 114-214 is the federal law of the United States that regulates GMO food labeling. It was enacted on July 29, 2016 when President Obama signed then Senate Bill 764 (S.764). While the law is officially termed A bill to reauthorize and amend the National Sea Grant College Program Act, and for other purposes, it evolved over time into "the legislative vehicle for a measure concerning bioengineered food disclosure". The bill was crafted by Sen. Pat Roberts (R-KS) and Debbie Stabenow (D-MI). The "GMO labeling bill" was introduced by its sponsor, Sen. Roger F. Wicker (R-MS), cosponsored by Sen. Dan Sullivan (R-AK), and passed Senate and House in June 2016. The law overturned relevant state laws such as Vermont's GMO labeling law that had called for strict and transparent GMO food labeling in Vermont after July 1, 2016.

Mandatory labeling of GMO food is done in at least 64 countries, including most European countries, China, Russia, Japan, Brazil, South Africa, and Australia.

The bill was created to "establish a national bioengineered food disclosure standard", whereby bioengineered food (commonly referred to as genetically modified organism or GMO food) is defined as "food that has been genetically engineered in a way that could not be obtained through conventional breeding or found in nature". It charges the U. S. Department of Agriculture (USDA) to establish a national mandatory bioengineered food disclosure standard within two years with certain provisions:

While the FDA is responsible for protecting and promoting public health through the control and supervision of food safety, the agency holds the position that "the use of genetic engineering in the production of food does not present any safety concerns for such foods as a class", and , as there is "an absence of reliable data indicating safety concerns" with GMO foods as a class, voiced no opposition for USDA having the responsibility of regulating GMO food labeling. The agency commented that the bill has language that may allow GMO material to escape labeling: the bill requires labeling if the food contains “genetic material”, but that may exempt secondary products like oil, starches, sweeteners, or proteins derived from GMO substrates. The agency questioned the specificity of the definition of bioengineered food when it would not apply to GMOs that could also be achieved by ‘conventional breeding”. The FDA has also voiced some concerns about food information being presented in electronic codes.

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Answer 9

Food quality

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food quality in the United States is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard.

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation.

Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.

There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The international Monde Selection quality award is the oldest in evaluating food quality. During the degustations, the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilisation notice. In short, the judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.

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Answer 10

Rennet

Rennet /ˈrɛnᵻt/ is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. This helps young mammals digest their mothers' milk. Rennet can also be used to separate milk into solid curds for cheesemaking and liquid whey. In addition to chymosin, rennet contains other important enzymes such as pepsin and a lipase.

Rennet is used in the production of most cheeses. The mammal's digestive system must be accessed to obtain its rennet. Non-animal alternatives for rennet are suitable for consumption by vegetarians.

Calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, calves as part of livestock butchering. These stomachs are a byproduct of veal production. If rennet is extracted from older calves (grass-fed or grain-fed), the rennet contains less or no chymosin, but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own species, milk-specific rennets are available, such as kid goat rennet for goat's milk and lamb rennet for sheep's milk.

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