Magda Aniołowska has completed her master studies in Biotechnology at the age of 26 years from Wrocław University of Technology. In 2011 she has started PhD in Food Technology at the Department of Food Storage and Technology. She was also an exchange student in Estonian University of Life Sciences (EMU) from June to September 2014 and Friedrich-Alexander University of Erlangen-Nuremberg (FAU) from February to May 2015. Conducts research on the influence of technological parameters of frying on the content of glycidyl esters in oils and fried foods.
The aim of the research was to compare the therooxidative stability of rapeseed and palm oils used as frying media in cyclic French fries deep-frying. The material used for study were refined palm and rapeseed oils and prefries frozen French fries. The experiment was of five days’ duration and entailed the following: French fries were fried for 8h/day in oils heated to 180˚C in 30 minutes cycles. In fresh and after every 8 hours of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition, content and composition of polar fraction. Hydrolysis occurred most intensively in palm oil, while oxidation was reported for rapeseed oil. The color of all oils underwent darkening, with the largest changes in rapeseed oil. The degradation of oil caused increased change in the RI of frying oils, which occurred to the same extent in both frying media. The losses of linoleic fatty acid were observed in all samples, with the largest share (22%) in degraded palm oil. The content of total polar compounds increased and the pace of formation depended on frying medium.The total polar content during frying in rapeseed oil was 21.5% and in palm oil 22.9% at the end of frying time.The predominant fraction in fresh palm oil was oxidized triacylglycerols, with the presence of diacylglycerols and free fatty acids, while in rapeseed oil significantly prevailed diacylglycerols. During frying, new polar compounds were formed, including oligomers, which were at the highest level in palm oil after 40h.
Helen Zhang has her education and training in Food Hygiene. She has joined the CFIA as a microbiology specialist and worked on food safety surveillance since 2010.
Targeted surveys are one of the tools used by the Canadian Food Inspection Agency (CFIA) to identify and prioritize potential food safety hazards in the Canadian market. Microbiological targeted surveys were conducted to collect information on the occurrence of bacterial pathogens in cantaloupes and tomatoes in the Canadian market between 2009 and 2014. Survey samples were collected from retail in 11 cities across Canada. The analyses were conducted in ISO17025 accredited laboratories, using validated methods published in Health Canada’s Compendium of Analytical Methods. In these surveys, a total of 3428 cantaloupe samples and 4,416 tomato samples were tested for Salmonella, Listeria monocytogenes (for fresh-cut only) and other bacterial pathogens (i.e., E.coli O157, Shigella). The prevalence for Salmonella was found to be 0.08% (95% CI: 0.02-0.30%) in whole cantaloupe samples and 0% (95% CI: 0-0.09%) in tomatoes. The prevalence for Listeria monocytogenes was found to be 0.3% (95% CI: 0.05-1.56%) in fresh-cut cantaloupe samples. Other bacterial pathogens were not found in any of the samples tested in these surveys. The prevalence appears to be generally similar or lower when compared to other surveillance data found in the literature. The results of bacterial pathogens in the cantaloupe (whole and fresh cut) surveys are compared with the results of the tomato surveys and the other fresh-cut melon surveys that were conducted during the same period of time by the CFIA. Risk profiles and trends of contamination of these fruits are evaluated and discussed.