Ζητήματα όρων και επιτρεπτού της επεξεργασίας δεδομένων υγείας και γενετικών δεδομένων

Στο πλαίσιο της παρούσας εργασίας, με σημείο εκκίνησης τον Κανονισμό 2016 / 679 και τις μεταβολές που έχει επιφέρει στο πεδίο της επεξεργασίας των δεδομένων προσωπικού χαρακτήρα, γίνεται προσπάθεια: α) στο πρώτο μέρος να οριοθετηθούν εννοιολογικά και ρυθμιστικά οι ανωτέρω έννοιες, εντός του παρόντος και του προγενέστερου νομοθετικού πλαισίου, β) στο δεύτερο μέρος να διευκρινιστούν ουσιαστικά ζητήματα όρων και επιτρεπτού της επεξεργασίας γ) στο τρίτο μέρος να διευκρινιστούν διαδικαστικά ζητήματα όρων και επιτρεπτού της επεξεργασίας. Παράλληλα με την παρουσίαση του πλαισίου που τίθεται από τον Κανονισμό (ΕΕ) 2016 / 679, πραγματοποιείται συνοπτική και περιπτωσιολογική αναφορά των πορισμάτων της Αρχής Προστασίας Δεδομένων Προσωπικού Χαρακτήρα, σχετικά με τα αντίστοιχα τεθειμένα ζητήματα στο πλαίσιο του προηγούμενο νομοθετικού πλαισίου, ώστε να εντοπιστούν το δυνατόν ομοιότητες και διαφοροποιήσεις. Το νέο ρυθμιστικό πλαίσιο επιφυλάσσει αυξημένο και συγκεκριμένο πλαίσιο προστασίας για τα γενετικά δεδομένα και τα δεδομένα υγείας, αίροντας τις αμφιβολίες τις αμφισβητήσεις και τις ανασφάλειες του παρελθόντος, δια της επιλογής του ρητού εννοιολογικού περιεχομένου και της ρητής ένταξης στο αυξημένο πλαίσιο προστασίας των ειδικών κατηγοριών δεδομένων. Η ουσιαστική καινοτομία του Κανονισμού σε σχέση με το υφιστάμενο στην Ελλάδα καθεστώς έγκειται στην απουσία πρόβλεψης υποχρεωτικής άδειας της Αρχής πριν την επεξεργασία ειδικών κατηγοριών («ευαίσθητων») δεδομένων και στη μετακύλιση του βάρους της εξέτασης της συνδρομής των προϋποθέσεων της θεμιτής επεξεργασίας ειδικών κατηγοριών δεδομένων στον υπεύθυνο επεξεργασίας, αποτιμώμενη ως μια εύστοχη μετατόπιση από την καταστολή των περιστατικών παραβίασης προσωπικών δεδομένων στην πρόληψή τους και στην κατ’ αποτέλεσμα ενδυνάμωση του δικαιώματος στην προστασία των προσωπικών δεδομένων. Θα επιτύχει το σύστημα αυτορρύθμισης που ιδρύεται με τον Κανονισμό την εξάλειψη των αποκλίσεων που είχε επιφέρει η ενσωμάτωση της Οδηγίας 95/46 / ΕΚ στις εθνικές έννομες τάξεις και την ενιαία εφαρμογή του Κανονισμού ή απλώς θα αντικαταστήσει τις «εθνικές» αποκλίσεις με «συντεχνιακές» που θα προκύψουν από τις ad hoc σταθμίσεις ουσιαστικών και διαδικαστικών παραμέτρων στο πλαίσιο που θέτει ο σκοπός της επεξεργασίας;In the context of the present work, with starting point Regulation 2016/679 and the changes it has made in the field of processing of personal data, effort is made: a) in the first part to delineate conceptually and sliders the above concepts, within the present and the earlier legislative framework, B) in the second part to clarify substantive issues of terms and permissible of the processing C) in the third part to clarify procedural issues of terms and permissible Processing. In parallel with the presentation of the framework set out in regulation (EU) 2016/679, a summary and case report of the findings of the Data Protection authority is carried out in order to identify the possible similarities and variations. The new regulatory framework holds an increased and specific protection framework for genetic and health data, removing doubts about the disputes and insecurities of the past, by choosing explicit conceptual content and explicit inclusion in the increased protection framework for specific categories of data. The substantive innovation of the regulation in relation to the existing regime in Greece lies in the absence of a mandatory authorisation of the authority before the processing of special categories ("sensitive") data and the passing of the burden of examining the conditions for the fair processing of specific categories of data to the controller, assessed as a targeted shift from the suppression of incidents of personal data breaches to their prevention and the resulting Strengthening the right to the protection of personal data. Will the self-regulatory system established by the regulation eliminate the divergences that the transposition of Directive 95/46/EC has brought about in national legal systems and the uniform application of the regulation, or will it simply replace the ' national ' deviations with ' co-technicians ' resulting from the ad hoc weighting of substantive and procedural parameters in the context of the purpose of the processing

Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters

The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, titratable acidity, organic acids, and ethanol were monitored during fermentation for a period of 5 months. At the same time, the survival of each starter was assessed by culture-dependent molecular identification at the beginning (0 days), middle (75 days), and final stages (150 days) of fermentation in the brines and olives (at the end of the process only). The results revealed the coexistence of yeasts and lactic acid bacteria (LAB) throughout fermentation in most processes and also the absence of Enterobacteriaceae after the first 20 days of brining. The population of yeasts remained 2 log cycles below LAB counts, except for in the inoculated treatment with C. boidinii Y28, where the yeast starter prevailed from day 60 until the end of the fermentation, as well as in the inoculated treatment with C. boidinii Y30, where no LAB could be detected in the brines after 38 days. At the end of the process, LAB ranged between 4.6 and 6.8 log10 CFU/mL, while yeasts were close to 5.0 log10 CFU/mL, except for the inoculated fermentation with C. boidinii Y27 and spontaneous fermentation (control), in which the yeast counts were close to 3.5 log10 CFU/mL. At the end of fermentation, the recovery percentage of C. boidinii Y27 was 50% in the brines and 45% in the olives. C. boidinii Y28 and S. cerevisiae Y34 could be recovered at 25% and 5% in the brine, respectively, whereas neither starter could be detected in the olives. For C. boidinii Y30, the recovery percentage was 25% in the brine and 10% in the olives. Finally, C. boidinii Y31 could not be detected in the brines and survived at a low percentage (10%) in the olives

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v) lactic acid at the onset of fermentation. Changes in microbial counts, pH, acidity, organic acids, sugars, and alcohols were analyzed for a period of 187 days. Yeast consortia diversity was evaluated at days 4, 34, 90, 140, and 187 of fermentation. A total of 260 isolates were characterized at sub-species level by rep-PCR genomic fingerprinting with the oligo-nucleotide primer (GTG)5. The characterization of yeast isolates at species level was performed by sequencing of the D1/D2 domain of 26S rRNA gene. Results showed that yeasts dominated the process presenting a relatively broad range of biodiversity composed of 11 genera and 21 species. No lactic acid bacteria (LAB) or Enterobacteriaceae could be enumerated after 20 and 10 days of fermentation, respectively. The dominant yeast species at the beginning were Aureobasidium pullulans for control and vinegar acidification treatments, and Candida naeodendra for lactic acid treatment. Between 34 and 140 days the dominant species were Candida boidinii, Candida molendinolei and Saccharomyces cerevisiae. In the end of fermentation the dominant species in all processes were C. boidinii and C. molendinolei, followed by Pichia manshurica and S. cerevisiae in lactic acid acidification treatment, P. manshurica in vinegar acidification treatment, and Pichia membranifaciens in control fermentation

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Yeasts are unicellular eukaryotic microorganisms with a great importance in the elaboration on many foods and beverages. In the last years, researches have focused their attention to determine the favourable effects that these microorganisms could provide to table olive processing. In this context, the present study assesses, at laboratory scale, the potential technological (resistance to salt, lipase, esterase and β-glucosidase activities) and probiotic (phytase activity, survival to gastric and pancreatic digestions) features of 12 yeast strains originally isolated from Greek natural black table olive fermentations. The multivariate classification analysis carried out with all information obtained (a total of 336 quantitative input data), revealed that the most promising strains (clearly discriminated from the rest of isolates) were Pichia guilliermondii Y16 (which showed overall the highest resistance to salt and simulated digestions) and Wickerhamomyces anomalus Y18 (with the overall highest technological enzymatic activities), while the rest of strains were grouped together in two clearly differentiated clusters. Thus, this work opens the possibility for the evaluation of these two selected yeasts as multifunctional starters, alone or in combination with lactic acid bacteria, in real table olive fermentations. © 2014 Elsevier Ltd.The research leading to these results has received funding from the Spanish Government (Ramón y Cajal program), and the Junta de Andalucía (through financial support to group AGR-125). S. Bonatsou and F.N. Arroyo-López wish to express thanks to the European Erasmus program and Ramón y Cajal postdoctoral research contract (Spanish Government), respectively.Peer Reviewe

Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium

1 Figura.-- 3 TablasThe production of volatile compounds in naturally fermented green table olives from Manzanilla cultivar was investigated. A total of 62 volatile compounds were detected after 24 weeks of fermentation. To clarify the contribution of yeasts to the formation of these compounds, such microorganisms were isolated from the corresponding fermenting brines. Five major yeast strains were identified: Nakazawaea molendinolei NC168.1, Zygotorulaspora mrakii NC168.2, Pichia manshurica NC168.3, Candida adriatica NC168.4, and Candida boidinii NC168.5. When these yeasts were grown as pure cultures in an olive-derived culture medium, for 7 days at 25 °C, the number of volatiles produced ranged from 22 (P. manshurica NC168.3) to 60 (C. adriatica NC168.4). Contribution of each yeast strain to the qualitative volatile profile of fermenting brines ranged from 19% (P. manshurica NC168.3) to 48% (Z. mrakii NC168.2 and C. adriatica NC168.4). It was concluded that C. adriatica NC168.4 presented the best aromatic profile, being a solid candidate to be part of a novel starter culture to enhance the organoleptic properties of naturally fermented green table olives.This research was partially funded by the Spanish Ministry of Economy and Competitiveness from the Spanish Government through Projects AGL2014-54048-R and AGL2012-33400, as well as by the Junta de Andalucía Excellence Project AGR-07345, and by CSIC Project 201670E028. These projects included European Regional Development Funds (ERDF).Peer reviewe