Salmonella in broiler production in Finland – a Quantitative Risk Assessment

The study assessed the risk salmonella incurred for the Finnish consumers through broiler meat and broiler-derived products available in Finland. The effects of the interventions due to the national salmonella control programme were examined. The assessment covered the production chain from primary production (alive animals) to consumer. The Risk Assessment were focused on 1999, when the prevalence of salmonella in broilers sent to slaughter was the highest it had been since the control program was initiated (so-called “worst case scenario”)

Overview of Seafood Research at Ashtown Food Research Centre (1990 - 2007)

End of project reportIn recent years, the Irish seafood industry has faced stringent quotas and dwindling fish stocks. The introduction of fish farming added a new dimension but falling prices also created difficulties for this sector. However, the recent report of the Seafood Industry Strategy Group on ‘Steering a New Course’ and the Sea Change Programme of the Marine Institute will add new impetus to the industry. The current report summarises R&D on seafood conducted at Ashtown Food Research Centre (AFRC) in the period 1990-2007 and represents a major portion of seafood R&D conducted nationally during that period.Thanks are also extended to the European Union (and especially the SEAFOODplus project), Bord Iascaigh Mhara, Marine Institute, Enterprise Ireland and various seafood companies for their support and part-funding of elements of this research

Effect of dietary turmeric powder (Curcuma longa L.) on cooked pig meat quality

The study was carried out on raw meat samples derived from pigs fed with a control diet and a diet supplemented with daily 4.5 g of turmeric powder per pig. After slaughter raw meat was stored for 7 days at 4°C. At Day 0 and Day 7 samples were cooked in a preheated oven at 163°C to the internal temperature of 71°C. Colour parameters, Warner Bratzler shear force, TBARS and antioxidant capacity (ABTS, DPPH and FRAP) were determined at Day 0 and Day 7. Dietary turmeric powder induced an increase in cooked meat of L* value (P < 0.001) and reductions in a*, b* indexes and in C* value (P < 0.01, P < 0.001 and P < 0.001, respectively). Colour modifications in cooked meat were correlated with colour parameters of raw samples. The Curcuma longa powder dietary supplementation did not affect lipid oxidation, Warner Bratzler shear force and antioxidant capacity of cooked meat (P > 0.05)

The single-nucleotide polymorphism (GPX4c718t) in the glutathione peroxidase 4 gene influences endothelial cell function : Interaction with selenium and fatty acids

© 2013 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.Peer reviewedPublisher PD

A note on the fermentation characteristics of red clover silage in response to advancing stage of maturity in the primary growth Corrigendum

Corrigendum to Irish Journal of Agricultural and Food Research, Volume 51, Number 1, 2012, pages 79–84. Available at http://hdl.handle.net/11019/324Corrigendu

Food safety through more regulation? (Pro and contra) ; pro - food legislation must be effective and efficient

Lebensmittelüberwachung, Lebensmittelforschung, Food inspection, Food research

Accelerating Experience in Food Research, Education

The Global Food Systems Initiative, announced by Kansas State University President Kirk Schulz in January 2014, builds on the university’s legacy of leadership in food production, food safety and food security

Analytical Chemistry in Industrial Food Research

Because of the complexity of food matrices, analytical chemistry has a key role to play in the elucidation of food composition, food stability and its behaviour during processing. In this paper, the application of various analytical techniques (e.g., near IR spectroscopy, electronic nose technology, nuclear magnetic resonance and mass spectrometry) are discussed

Organic Agricultural Research in Europe -– Present State and Future Prospects

Organic agriculture has become a widely accepted sector of agricultural and food research. In Europe publicly funded research has shifted towards organic farming, while research funding for conventional farming has been cut considerably. This paper takes a closer look at how organic farming research is organised in Europe and at what challenges researchers will face in the future

4th Workshop on Agri-food Research: WiA.15

[SPA] Este libro contiene los resúmenes trabajos presentados al IV Workshop en Investigación Agroalimentaria (WiA. 15) organizado por el Programa de doctorado en Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario (TAIDA) de la UPCT y celebrado en Cartagena del 11 al 12 de mayo de 2015.[ENG] The scientific manuscripts presented in the 4th Workshop on Agri-Food Research (WIA.15) are here presented. WiA.15 is an annual Workshop organized by the Doctoral Program in Advanced Techniques for Research and Development in Food and Agriculture (TAIDA) of the Universidad Politecnica de Cartagena - UPCT (Spain) in where PhD candidates present their works. Presentations showed a great scientific interest and reflect the high potential of the Research Groups that belong to the several departments and institutions integrated into our PhD Program (UPCT, CEBAS-CSIC, and IMIDA). We expect that during the celebration of this Workshop, the coexistence and exchange of ideas and experiences among PhD candidates, research groups, researchers, technicians, etc. has been favored. The scientific program is structured into four sessions: Agrifood Biotechnology, Food Technology and Engineering, Plant Production Technology and Engineering and Agroforestry and Economy Engineering, depending on the topics of interest involved in our Program. We also had three general invited lectures to strengthen the knowledge that researchers are gaining in their formation during this stage and we consider very useful for other researchers. The Scientific Organizing Committee consider that it is necessary that PhD candidates undertake this type of formative training activities to acquire the typical skills of a PhD remarking how to summarize their results, highlight the importance of them, presenting and disseminating clearly and concisely to a diverse audience in a limited time, as usually happens in the presentations at worldwide scientific conferences