Micro and Nano Plastics: A Consumer Perception Study on the Environment, Food Safety Threat and Control Systems

The ubiquitous nature and regular occurrence of microplastics and nanoplastics in the food chain and environment have made them topical subject for investigations. The subject is widely researched but a small group study focusing on ethnic black British is sparse. Thus the paper aimed to assess the consumers’ perception of the control system, environmental and food safety threats of micro- nanoplastics through a critical review and an online survey restricted to the mentioned demography. The review and focus group survey with 72 respondents, demonstrated a general awareness of the environmental detriments of plastics, microplastics and nanoplastics but not the food safety threat. Reduction of the use of plastics, especially single use plastics was overwhelmingly supported, with over 80% being in favour, In all cases, the standard deviation was low and the coefficient of variation is less than one (CV >= 1). Awareness studies remain key driver to consumer’s perception

Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts

Berries are often tagged ‘super fruits’ and command premium prices due to their purported high concentration of antioxidants and vitamin C. This study sets out to support or dispute the above assertion through a comparative analysis of the total phenolic and vitamin C in cultivated fresh (variety; Draper, Duke and Brigatta) and freeze dried blueberry coupled with the determination of the antioxidant capacity of their extracts. DCPIP, Folin-Ciocalteu and DPPH assays were used. The total phenolic content ranged from 262.64 to 287.96 mgGAE/100 gms in the fresh berries and was 426.06 mgGAE/100 gms in the freeze dried samples. The amount phenolic content of the freeze dried blueberries is significantly higher than in the fresh blueberries. Thus the apparent antioxidant health benefit of the freeze dried berries outweighs that of the fresh berries. The fresh samples had an average measurement of 10.9 mg/100 gms of vitamin C with a small variance and the total antioxidant activity ranged from 28% to 49%

Legislative control of quinoa in the United Kingdom and European Union

In this chapter food safety control in relation to quinoa (Chenopodium quinoa Willd) as food and food ingredient was discussed and evaluated through a critical examination of the current statutory provisions at United Kingdom (UK) and European Union (EU) Levels. The risk if any, posed by quinoa seeds from production to consumption were identified and suggestions for compliance were made. Quinoa though novel in the UK and marketed loosely as superfood apparently does not warrant any specific (vertical) food safety control requirements and thus is not restricted by the Novel Food Regulation (EC) No. 258/97. This assertion is supported through the composition; the constituents are non-toxic, consumption of quinoa in South America dates to back to several centuries and there is no reported adverse food safety incident. However quinoa, like all foods must meet food safety requirements as stated in the Food Safety Act 1990 as amended and Regulation (EC) 178 /2002 on general food law

An awareness survey on the presence and implications of acrylamide in West African foods and the extent of consumption of such foods

Acrylamide is a neurotoxic, genotoxic and potentially carcinogenic compound, found in a wide range of foods, particularly heat-treated carbohydrate-rich foods. Many such foods and food products of West African origin are very popular within the community and beyond but, there is hardly any data on the awareness of the presence and the potential adverse health effects of acrylamide in foods

Determination of Arsenic in Thai Rice

Studies have shown that rice (Oryza sativa L.) is one of the main sources of inorganic arsenic in foods. Rice absorbs arsenic from the soil and more so when planted in soils contaminated with agrochemicals residues. In this research, the concentration of arsenic in over 40 rice samples, selected randomly from paddy fields in the North of Thailand, was determined by inductively coupled plasma–mass spectrometry (ICP-MS). It was found that the average levels of arsenic in rice grown in uncontaminated soil was 1.8 x10-3 mg kg-1 (1.8 ppb) relatively lower than the guideline of 0.2 mg kg-1 (200 ppb) agreed by Codex Alimentarius for arsenic in rice. Thus, it is possible to suggest that a normal intake of Thai rice from the paddy fields of North Thailand, would not pose any significant adverse health effect on the consumer and import restriction of such produce on the ground of safety will be unreasonable

Risk benefit assessment of acrylamide in bakery products and bread

Purpose (limit 100 words) Purpose The purpose of this conceptual paper was to introduce the risk – benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk benefit approach in relation to acrylamide. Design/methodology/approach (limit 100 words) Design/methodology/Approach Papers published in peer reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound. Findings (limit 100 words) Findings The risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients and the risk regarding acrylamide may be controlled by careful product and process design. Originality/value (limit 100 words) Originality There was contradictory information regarding how unsafe acrylamide is. In this paper, the risk benefit approach has been qualitatively used to bakery products to weigh both the risks and benefits of this product category

Acrylamide in West African Foods; an Awareness and Consumption survey

Acrylamide is a probable carcinogen, thus a food safety hazard. Following its discovery in foods in 2002 by the Swedish National Food Administration (SNFA), research on dietary acrylamide has increased exponentially but with little focus on heat-processed carbohydrate-rich West African (WA) foods. Thus this research aimed to investigate the extent of awareness of the acrylamide and the degree of consumption of these foods by West Africans through, an online survey. There were 1103 responses, 89.5% and 10.5% from seven West African countries and the United Kingdom (UK), respectively. 98.0% of the respondents were unaware of the occurrence of acrylamide and 99.6% were unaware of its toxicity. 81.0% of all the participants consume baked and fried carbohydrate-rich WA foods weekly. Chi square test showed no significant difference between the awareness of acrylamide and its toxicity, with p-value (0.108)>0.05