MAP as a conservation method for contemporary art with foodstuffs : three case studies

This article examines the use of Modified Atmosphere Packaging (MAP), a widely applied preservation method in the food packing industry, for preserving contemporary artworks with foodstuffs. Three case studies are presented for which guidelines to preserve those works are proposed, taking into account the temporal, ephemeral character of these artworks on the one hand and their material preservation on the other hand and to explore whether and how they can be presented and preserved for future generations

The constrained median : a way to incorporate side information in the assessment of food samples

A classical problem in the field of food science concerns the consensus evaluation of food samples. Typically, several panelists are asked to provide scores describing the perceived quality of the samples, and subsequently, the overall (consensus) scores are determined. Unfortunately, gathering a large number of panelists is a challenging and very expensive way of collecting information. Interestingly, side information about the samples is often available. This paper describes a method that exploits such information with the aim of improving the assessment of the quality of multiple samples. The proposed method is illustrated by discussing an experiment on raw Atlantic salmon (Salmo salar), where the evolution of the overall score of each salmon sample is studied. The influence of incorporating knowledge of storage days, results of a clustering analysis, and information from additionally performed sensory evaluation tests is discussed. We provide guidelines for incorporating different types of information and discuss their benefits and potential risks

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enter/ca or Listeria monocytogenes was stored under abusive temperature at 10 degrees C and thermally treated by a simulated home pan-frying procedure. The growth and inactivation characteristics were also evaluated in broth. In ground pork meat, the population of S. enter/ca increased by less than one log after 12 days of storage at 10 degrees C, whereas L. monocytogenes increased by 2.3 to 2.8 log units. No unusual intrinsic heat resistance of the pathogens was noted when tested in broth at 60 degrees C although shoulders were observed on the inactivation curves of L. monocytogenes. After growth of S. enter/ca and L. monocytogenes at 10 degrees C for 5 days to levels of 1.95 log CFU/g and 3.10 log CFU/g, respectively, in ground pork meat, their inactivation in the burger subjected to a simulated home pan-frying was studied. After thermal treatment S. enter/ca was undetectable but L. monocytogenes was recovered in three out of six of the 25 g burger samples. Overall, the present study shows that data on growth and inactivation of broths are indicative but may underestimate as well as overestimate behavior of pathogens and thus need confirmation in food matrix conditions to assess food safety in reasonably foreseen abusive conditions of storage and usual home pan-frying of meat burgers in Belgium

Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread

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Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization

Fruits and vegetables are an important part of a healthy diet, and their consumption is expected to increase in the future because of health promotion. However, climate change and globalization will have an effect on their food safety (Paterson & Lima 2010). In order to maintain the desired level of food safety in Europe, it is necessary to explore new food contamination pathways and approaches to deal with these projected changes. An imported food safety problem is the presence of fungi and mycotoxins. (Semi) dried plants are mainly associated with mycotoxins but recently fresh produce are associated with new emerging mycotoxins. The objective of the research is to develop a farm-to-fork risk assessment model to predict the mycotoxin concentration in fresh and derived products in order to predict future risks due to climate change and growing import of foods from third countries. An initial inventory is made of relevant moulds and mycotoxins present on fresh produce and derived food products. Therefore data of mycotoxin concentration on dried plant, fresh and derived products are collected. This is done in cooperation with ICPC partners (e.g. Egypt, Brazil, Serbia and India) and is extended with European and national data. The data are obtained by including both scientific articles and grey literature (e.g. EFSA, RASFF). Most data are found from dried products, such as nuts, dried fruits and spices and herbs. Almost no data is available on fresh produce. To collect additional information (on fresh produce and derived products) a screening method with LC-TOF-MS is running for ochratoxin A, fumonisin B1, B2, B3, alternariol and alternariol monomethyl ether in tomatoes, onions, sweet bell peppers and soft red fruits. The MS parameters were tuned for each mycotoxin and both positive and negative electrospray conditions were checked. It was decided to screen for the mycotoxins in two separated runs (positive and negative electrospray run). The six mycotoxins can be screened in one sample in a relative short time of one hour. To screen for patulin we performed an non quantitative method with an HPLC with an extraction method described by Sanzani et al. (Sanzani et al. 2009). Preliminary results showed a presence of 14% of patulin in mouldy tomatoes (15 out of 107)

Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds

The self-assembly of Tween 80 (T80) micelles loaded with plant-based oregano essential oil (OR) and trans-cinnamaldehyde (TCA) was studied. The effect of different factors, including the surfactant to oil ratio, the presence of sodium chloride, thermal treatment, and dilution on their formation and physicochemical stability was evaluated. The creation of nano-cargos was confirmed by TEM. The self-associated structures had z-average droplet diameters of 92 to 337 nm without any energy input. Whereas addition of 10% (w/v) NaCl prevented the formation of oregano essential oil nano-assemblies of T80, swollen micelles containing TCA were successfully produced. Moreover, the OR or TCA loaded-micelles had only a slight droplet size variation upon thermal treatment. Ultimately, their antibacterial activity analysis against some food pathogens revealed that the encapsulation of OR and TCA within micelles crucially improved their antibacterial activity. These straightforward and cost-effective designed systems can be applicable in different products, including foods and agrochemicals