Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

Acknowledgements: The FAF Panel wishes to thank EFSA staff member(s): Jose Cortinas Abrahantes, Dimitrios Chrysafidis and Petra Gelgelova for the support provided to this scientific outputPublisher PD

Assessment of an application on a detoxification process of groundnut press cake for aflatoxins by ammoniation

12 p.-2 fig.-2 tab.Following a request from the European Commission, the EFSA Panel on Contaminants in the Food Chain (CONTAM) provided a scientific opinion on an application for a detoxification process of groundnut press cake for aflatoxins by ammoniation. Specifically, it is required that the feed decontamination process is compliant with the acceptability criteria specified in the Commission Regulation (EU) 2015/786 of 19 May 2015. The CONTAM Panel assessed the data provided by the feed business operator with respect to the efficacy of the process to remove the contaminant from groundnut press cake batches and on information demonstrating that the process does not adversely affect the characteristics and the nature of the product. Although according to the literature the process may be able to reduce aflatoxin levels below the legal limits, the Panel concluded that the proposed decontamination process, on the basis of the experimental data submitted by the feed business operator, cannot be confirmed for compliance with the acceptability criteria provided for in Commission Regulation (EU) 2015/786 of 19 May 2015. The Panel recommended sufficient sample testing before and after the process, under the selected conditions, to ensure that the process is reproducible and reliable and to demonstrate that the detoxification is not reversible. In addition, genotoxicity testing of extracts of the treated feedingstuff and of the identified degradation products would be necessary. Finally, information on the transfer rate of AFB1 to AFM1 excretion in milk for animals fed the ammoniated product, in comparison to the starting material and on the ammoniation process changes of the nutritional values of the feed material should be provided.The Panel wishes to thank Federico Cruciani and Carina Wenger for the support provided to this scientific output, and the hearing expert Professor Dr Wayne L Bryden, for the overview on aflatoxin inactivation by ammoniation.Peer reviewe

The efficacy and safety of high‐pressure processing of food

[EN]High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5–8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows’ milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.S

The efficacy and safety of high-pressure processing of food

High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foodsare subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to6 min. The main factors that influence the efficacy (log10reduction of vegetative microorganisms) ofHPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) andmicroorganism-related (type, taxonomic unit, strain and physiological state). It was concluded thatHPP of food will not present any additional microbial or chemical food safety concerns when comparedto other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrumcaused by the current HPP conditions applied by the industry are lower than those achieved by thelegal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations)could be identified to achieve specific log10reductions of relevant hazards based on performancecriteria (PC) proposed by international standard agencies (5–8 log10reductions). The most stringentHPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except forStaphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows’milk, is relatively pressure resistant and its usewould be limited to that of an overprocessing indicator. Current data are not robust enough to supportthe proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditionsapplied by the industry. Minimum HPP requirements to reduceListeria monocytogeneslevels byspecific log10reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meatproducts, but not for other types of RTE foods. These identified minimum requirements would result inthe inactivation of other relevant pathogens (SalmonellaandEscherichia coli) in these RTE foods to asimilar or higher extent.info:eu-repo/semantics/publishedVersio

The efficacy and safety of high-pressure processing of food

High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5–8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows’ milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.info:eu-repo/semantics/publishedVersio

BIOCONVERSION OF CHITIN TO CHITOSAN: HETEROLOGOUS EXPRESSION OF MUCOR ROUXII CHITIN DEACETYLASE AND GENETIC ANALYSIS OF SACCHAROMYCES CEREVISIAE CHITIN DEACETYLASES

Η ΧΙΤΟΖΑΝΗ ΕΙΝΑΙ ΕΝΑ ΠΟΛΥΜΕΡΕΣ ΙΔΙΑΙΤΕΡΑ ΧΡΗΣΙΜΟ ΣΕ ΒΙΟΤΕΧΝΟΛΟΓΙΚΕΣ ΕΦΑΡΜΟΓΕΣ. ΜΙΑ ΕΝΔΙΑΦΕΡΟΥΣΑ ΠΡΟΣΕΓΓΙΣΗ ΓΙΑ ΤΗΝ ΠΑΡΑΣΚΕΥΗ ΤΗΣ ΑΠΟΤΕΛΕΙ Η ΜΕΤΑΤΡΟΠΗ ΤΗΣ ΧΙΤΙΝΗΣ ΠΡΟΣ ΧΙΤΟΖΑΝΗ ΑΠΟ ΤΟ ΕΝΖΥΜΟ ΑΠΑΚΕΤΥΛΑΣΗ ΤΗΣ ΧΙΤΙΝΗΣ. ΣΤΟΧΟΣ ΤΗΣ ΔΙΑΤΡΙΒΗΣ ΗΤΑΝ Η ΙΚΑΝΟΠΟΙΗΤΙΚΗ ΕΚΦΡΑΣΗ ΤΗΣ ΚΑΛΑ ΧΑΡΑΚΤΗΡΙΣΜΕΝΗΣ ΑΠΑΚΕΤΥΛΑΣΗΣ ΤΗΣΧΙΤΙΝΗΣ ΑΠΟ ΤΟ ΜΥΚΗΤΑ MUCOR ROUXII ΣΕ ΒΙΟΤΕΧΝΟΛΟΓΙΚΑ ΕΥΧΡΗΣΤΑ ΣΥΣΤΗΜΑΤΑ ΚΑΘΩΣ ΚΑΙ Η ΜΕΛΕΤΗ ΝΕΩΝ ΑΠΑΚΕΤΥΛΑΣΩΝ ΑΠΟ ΤΟΝ ΜΥΚΗΤΑ SACCHAROMYCES CEREVISIAE. Η ΕΚΦΡΑΣΗ ΤΟΥ ΕΝΖΥΜΟΥ ΔΟΚΙΜΑΣΤΗΚΕ ΣΕ ΜΙΑ ΠΟΙΚΙΛΙΑ ΣΥΣΤΗΜΑΤΩΝ ΚΑΙ ΕΠΙΤΕΥΧΘΗΚΕ ΣΤΗ ΜΕΘΥΛΟΤΡΟΦΗ ΖΥΜΗ PICHIA PASTORIS. ΤΟ ΑΝΑΣΥΝΔΥΑΣΜΕΝΟ ΕΝΖΥΜΟ ΕΧΕΙ ΧΑΡΑΚΤΗΡΙΣΤΙΚΑ ΠΑΡΟΜΟΙΑ ΜΕ ΤΟ ΦΥΣΙΚΟ ΕΝΖΥΜΟ, ΕΝΩ ΕΚΚΡΙΝΕΤΑΙ ΣΕ ΠΟΛΥ ΚΑΘΑΡΗ ΜΟΡΦΗ (90%) ΚΑΙ ΙΚΑΝΟΠΟΙΗΤΙΚΗ ΠΟΣΟΤΗΤΑ (50MG/L). ΕΠΙΣΗΣ ΚΛΩΝΟΠΟΙΗΘΗΚΑΝ ΔΥΟ ΝΕΑ ΓΟΝΙΔΙΑ ΑΠΑΚΕΤΥΛΑΣΗΣ ΑΠΟ ΤΟ ΣΑΚΧΑΡΟΜΥΚΗΤΑ ΤΩΝ ΟΠΟΙΩΝ Η ΕΚΦΡΑΣΗ ΕΙΝΑΙ ΣΠΟΡΙΟΕΙΔΙΚΗ ΚΑΙ ΑΠΑΡΑΙΤΗΤΗ ΓΙΑ ΤΟΝ ΣΧΗΜΑΤΙΣΜΟ ΑΝΘΕΚΤΙΚΩΝ ΣΠΟΡΙΩΝ.CHITOSAN IS A BIOPOLYMER USED FOR VARIOUS BIOTECHNOLOGICAL APPLICATIONS. AN ATTRACTIVE BIOTECHNOLOGICAL PROCEDURE FOR THE PRODUCTION OF CHITOSAN IS THE CONVERSION OF CHITIN TO CHITOSAN BY THE ENZYME CHITIN DEACETYLASE. THE AIM OF THIS DISSERTATION WAS THE HETEROLOGOUS EXPRESSION OF THE WELL CHARACTERISED CHITINDEACETYLASES FROM THE FUNGUS MUCOR ROUXII AND THE MOLECULAR AND BIOLOGICAL CHARACTERIZATION OF TWO NEW CHITIN DEACETYLASES FROM THE YEAST SACCHAROMYCES CEREVISIAE. SUCCESFUL EXPRESSION OF THE ENZYME WAS ACHIEVED IN THE METHYLOTROPHIC YEAST PICHIA PASTORIS. THE PROPERTIES OF THE RECOMBINANT ENZYME WERE COMPARABLE TO THOSE OF THE NATIVE ENZYME WHILE ADDITIONALLY THE ENZYME WAS SECRETED IN ALMOST PURE FORM AND SUFFICIENT YIELD (~50GR/L). TWO NEW CHITIN DEACETYLASES WERE CLONED FROM SACCHAROMYCES CEREVISIAE. THEIR EXPRESSION IS SPORULATION SPECIFIC AND THEY ARE REQUIRED FOR THE PROPER FORMATION OF THE ASCOSPOREWALLS

Arabidopsis TONNEAU1 Proteins Are Essential for Preprophase Band Formation and Interact with Centrin[W]

Plant cells have specific microtubule structures involved in cell division and elongation. The tonneau1 (ton1) mutant of Arabidopsis thaliana displays drastic defects in morphogenesis, positioning of division planes, and cellular organization. These are primarily caused by dysfunction of the cortical cytoskeleton and absence of the preprophase band of microtubules. Characterization of the ton1 insertional mutant reveals complex chromosomal rearrangements leading to simultaneous disruption of two highly similar genes in tandem, TON1a and TON1b. TON1 proteins are conserved in land plants and share sequence motifs with human centrosomal proteins. The TON1 protein associates with soluble and microsomal fractions of Arabidopsis cells, and a green fluorescent protein–TON1 fusion labels cortical cytoskeletal structures, including the preprophase band and the interphase cortical array. A yeast two-hybrid screen identified Arabidopsis centrin as a potential TON1 partner. This interaction was confirmed both in vitro and in plant cells. The similarity of TON1 with centrosomal proteins and its interaction with centrin, another key component of microtubule organizing centers, suggests that functions involved in the organization of microtubule arrays by the centrosome were conserved across the evolutionary divergence between plants and animals

A topic model approach to identify and track emerging risks from beeswax adulteration in the media

peer reviewe

The Arabidopsis TRM1-TON1 interaction reveals a recruitment network common to plant cortical microtubule arrays and eukaryotic centrosomes.

International audienceLand plant cells assemble microtubule arrays without a conspicuous microtubule organizing center like a centrosome. In Arabidopsis thaliana, the TONNEAU1 (TON1) proteins, which share similarity with FOP, a human centrosomal protein, are essential for microtubule organization at the cortex. We have identified a novel superfamily of 34 proteins conserved in land plants, the TON1 Recruiting Motif (TRM) proteins, which share six short conserved motifs, including a TON1-interacting motif present in all TRMs. An archetypal member of this family, TRM1, is a microtubule-associated protein that localizes to cortical microtubules and binds microtubules in vitro. Not all TRM proteins can bind microtubules, suggesting a diversity of functions for this family. In addition, we show that TRM1 interacts in vivo with TON1 and is able to target TON1 to cortical microtubules via its C-terminal TON1 interaction motif. Interestingly, three motifs of TRMs are found in CAP350, a human centrosomal protein interacting with FOP, and the C-terminal M2 motif of CAP350 is responsible for FOP recruitment at the centrosome. Moreover, we found that TON1 can interact with the human CAP350 M2 motif in yeast. Taken together, our results suggest conservation of eukaryotic centrosomal components in plant cells