A STUDY OF DATA QUALITY REQUIREMENTS FOR EMPIRICAL DATA IN THE FOOD SCIENCES

Data quality is a critical issu in scientific databases since the reliability of empirical data can have a major impact on the formation of scientific theories and policy decisions. Yet while several conceptual frameworks for data quality have been proposed, there is still a lack of general tools and metrics to measure and control the quality of empirical data in practice. As a first step in this direction, we carried out a detailed study of data quality requirements in a system designed to support food scientists by managing data about food composition. Our users included system designers and developers as well as food compilers and project managers. In addition to determining which dimensions of data quality specified in existing conceptual frameworks users consider important in assessing the reliability of data, we also asked users to assess the importance of various criteria related specifically to empirical data. These factors were based around the four steps typical in the life-cycle of empirical data, namely sampling, analysis, data acquisition and data processing. Another novel feature of our study was to investigate not only the different dimensions of data quality considered to be important but also how this depends on the role of users

How to give Feedback on Data Quality: A Study in the Food Sciences

Data quality is a critical factor in scientific information systems, especially taking into account the fact that the methods used to capture data are constantly being revised and improved which means that data collected over time may have variable quality. We present an approach that we implemented for giving feedback on data quality and report on a study of its use in the food sciences. We distinguish between two main types of data quality feedback, one concerning the validation of data at input time and the other with analysing the quality of data already stored in a database. We propose a general data quality framework and analysis toolkit that allows users to configure both the data quality metrics and how these metrics are visualised. We describe how the toolkit was integrated into a system for the management of food composition data before presenting the results of a questionnaire-based study used to evaluate both the data quality framework and how feedback on data quality is presented to the users

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Food, nutrition, and health are linked, and detailed knowledge of nutrient compositions and bioactive characteristics is needed to understand these relationships. Additionally, increasingly these data are required by database systems and applications. This communication aims to describe the contribution to databases and nutrition fields as well as the activities of EuroFIR AISBL; this member-based, non-profit association was founded to ensure sustained advocacy for food information in Europe and facilitate improved data quality, storage, and access as well as encouraging wider exploitation of food composition data for both research and commercial purposes. In addition to the description of its role and main objectives, a snapshot of EuroFIR AISBL’s activities over the years is also given using a quantitative research literature analysis approach. The focus of this communication is to provide descriptions and updates of EuroFIR’s online tools, i.e., FoodEXplorer, eBASIS, and PlantLIBRA, by highlighting the main uses and applications. Integrating food-related infrastructures and databases, following standardized and harmonized approaches, and considering interoperability and metrological principles are significant challenges. Ongoing activities and future plans of EuroFIR AISBL are highlighted, including, for instance, work within the Food Nutrition Security Cloud (FNS-Cloud) to make food, nutrition, and (food) security data more findable, accessible, interoperable, and ultimately reusable

Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa’s nutrition problem : constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives

Despite the rich biodiversity of the African continent and the tremendous progress so far made in food production, Africa is still struggling with the problems of food insecurity, hunger and malnutrition. To combat these problems, the production and consumption of nutritious and safe foods need to be promoted. This cannot be achieved without reliable data on the quantity and quality of nutrients and other components provided through these foods. Food composition data (FCD) are compiled as food composition tables (FCT) or food composition databases (FCDB). These are subsequently used for a variety of purposes, ranging from clinical practice, research, public health/education, food industry to planning and policy, as well as nutrition monitoring and surveillance. To perform these functions effectively, the importance of reliable FCT/ FCDB cannot be overemphasised. Poor quality FCT/FCDB have serious consequences on the health of the population, and provide skew evidence towards developing nutrition and healthrelated policies. The present paper reviews different methods to generate FCT/FCDB, their importance and use in assisting nutrition/dietetic professionals in solving Africa’s nutrition problems; current status of FCT/FCDB generation, compilation and dissemination in Africa, constraint to their use by professionals and the role of FAO/INFOODS/AFROFOODS and other stakeholders towards improvement and future initiatives. The information provided will create awareness on the need for up-to-date and high-quality FCT/FCDB and facilitate the identification of data gaps and prioritisation of future efforts in FCD generation, compilation and dissemination in Africa and subsequent strategies for the alleviation of the food and nutrition problems in Africa.https://www.cambridge.org/core/journals/proceedings-of-the-nutrition-societyam2020Animal and Wildlife Science

EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on public health risks represented by certain composite products containing food of animal origin

This Opinion reviews the factors that affect microbial survival and growth in composite products, and in foods in general. It concludes that the main factors to be considered are: water activity, pH, temperature and duration of storage, processing, and intensity and duration of other non-thermal physical processes applied. Prevalence and concentration of the pathogens in food are important to determine the risk for consumers. The opinion presents a review of the quantitative microbiology models and databases that can be used to provide quantitative estimations of the impact of the above factors on the survival and growth of the main bacterial pathogens. In composite products, migration and diffusion of moisture and substances among the ingredients may change their physico-chemical parameters, particularly at the interfaces. Therefore, the assessment of the risk posed by composite products needs to consider the combinations of parameters most permissive to survival and growth of pathogens. Two complementary approaches are proposed for the identification and profiling of microbiological hazards in different specific composite products. The first one is based on past outbreaks and prevalence of hazards in the products and leads to the conclusion that the most frequent hazard-composite product combinations are Salmonella in cakes and bakery products. The second one consists in decision tools based on the impact on the pathogens of food composition and food processing. Categorisation of the risk for composite products requires information on their composition, processing and further handling, which can largely differ for foods belonging to the same category. Further conditions may influence the risk and should be verified, i.e. hygienic conditions during preparation of the composite products and their ingredients, shelf-life conditions, and reliability of cooking by consumers to inactivate pathogens. The decision tools developed apply to all composite products considered by the mandate, as well as to all other foods. © European Food Safety Authority, 201

Recensión bibliográfica

"Choon-Leong Seow. Job 1-21. Interpretation and Commentary". Karl Boskamp"La mayor necesidad del adventismo: el derramamiento del Espíritu Santo". Nicolás Presse

Harmonised branded foods dataset for FNS Cloud case studies (2017-2020)

The dataset was compiled by merging and harmonisation of different datasets, which were compiled in four countries (Netherlands, Germany, Slovenia, Switzerland) in period 2017-2020 with the use of different methodologies. Dataset was prepared to support conduction of case studies within the HORIZON2020 FNS Cloud project. The dataset includes selected mandatory food labelling information about nutrition composition of foods/drinks within three categories, that are important for reformulation strategies: soft drinks, breakfast cereals and yoghurts