Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 4th International Food Safety, Quality & Policy Conference Dubai, UAE.

Day 2 :

  • Oral Session 2
Location: Salon I & II
Speaker

Chair

Hussein Galal El Din Ali

Ain Shams University Egypt

Speaker

Co-Chair

Gokalp Iscan

Anadolu University, Turkey

Session Introduction

Leon Jansen

Dutch Choices Foundation, The Netherlands

Title: The effect of the Dutch choices logo on product composition and innovation

Time : 10:00-10:25

Speaker
Biography:

Leon Jansen obtained his MSc in Food Technology, PhD in Toxicology from Wageningen University and performed Post-doc research at the WHO International Agency for Reserach on Cancer (Lyon, France) and at the Dutch Cancer Institute. For five years, he worked as Toxicologist at the Netherlands Nutrituion Centre. In 2006, he joined the Schuttelaar & Partners and worked on the launch of the Dutch Choices Foundation. Since then, he is Scientific Coordinator of Choices International Foundation and the Dutch Choices foundation.

Abstract:

In 2004, the WHO asked food producers to make the healthy choice the easy choice for consumers. In 2006 the Dutch Choices Foundation was launched with the aim to stimulate producers to improve the nutritional quality of products and to help consumers to recognize these relative healthier products. Producers are stimulated to reduce the amount of saturated fatty acids, trans fatty acids, sodium, added sugar and energy in products, or to increase the amount of fibers in products. This is done with a set of criteria for the mentioned nutrients per product group, developed by an independent scientific committee. When products comply with these criteria, the producer that joins the initiative is allowed to use the Choices symbol on the package in order to promote the quality of the product. Every four years these criteria are evaluated and made stricter where possible. We analysed changes in nutrient composition of products in specific products groups over the years in order to analyse the innovation effect of the Dutch Choices initiative. The results show that the average nutrient composition of several product categories has improved, which in several cases can be linked directly to changes in the criteria. Some insights will be shared on the dynamics between the criteria, the product innovation possibilities, and company policies related to the health image of their products.

Speaker
Biography:

Gokalp Iscan is a Pharmacognosist at Anadolu University, Turkey. He is Associate Professor in Department of Pharmocognosy, Faculty of Pharmacy. He has been in his current position as Lecturer and Researcher since December 1999. He has his expertise in microbial transformations of aroma chemicals, bioactive metabolites, essential oils, natural products and bioactivity assays. He has published more than 35 research papers in refereed international journals. He worked in 15 national and international research projects.

Abstract:

Food safety and discovering natural sources to control foodborne diseases is an increasingly important public health issue. Herbs, spices and several extracts of them are widely used in food and pharmaceutical industries for their flavour, colour, aroma and antimicrobial properties. Volatile constituents of spices (oregano, thyme, mints, black cumin seed, sage, rosemary etc.) are primarily responsible for the aroma and antimicrobial properties. Especially mono-and sesquiterpenoids are the main bioactive constituents of the essential oils, which are complex mixtures of volatile compounds produced by living organisms and generally isolated by water distillation from a whole plant or individual parts. Besides antibacterial effects, essential oils and their constituents have been shown antiviral, insecticidal, antifungal, antiparasitic and antitoxigenic properties. In the present study 68 most common essential oil constituents such as monoterpene hydrocarbons and oxygenated monoterpenes with their (+) and (-) isomers were evaluated for their growth inhibitory properties against six foodborne pathogens by using CLSI broth dilution methods. Furthermore, for the evaluation of inhibitory effects of the constituents in vapor phase, disc volatilization method was performed against same microorganisms. Carvacrol, thymol, cumic alcohol and thymoquinone were demonstrated strongest inhibitory effects against Listeria monocytogenes, E. coli O157:H7, Staphylococcus aureus, Salmonella typhimurium, Bacillus cereus and B. subtilis.

Speaker
Biography:

Hussein M Ali obtained his Master’s degree in Biochemistry from Agricultural Biochemistry Department, Ain Shams University, Egypt in 1982. He has obtained PhD in Organic Chemistry from Michigan State University, USA in 1990. He is the Professor of Chemistry in Agricultural Biochemistry Department, Ain Shams University, Egypt (2000-present), and Head of the Department (2007-2010). He is the member of the Permanent Scientific Committee of Promoting Professors and Associate Professors Egypt (2008-2010) and Visiting Professor at Umm Al-Qura (1994-2000) and Dammam Universites (2010-2015) SA. He is the regular referee of some reputed journals (IF 2.0-4.0). His research experience includes Agricultural & Food Chemistry, Enzyme Kinetics & Inhibition, Computational Chemistry, QSAR and Spectroscopy. He has published moe than 40 papers, most of them in international journals with IF 1.0-4.5.

Abstract:

Ascorbic, citric and various amino acids i.e. cysteine, glycine, valine, metaionine and phenylalanine were examined as antibrowning agents and/or browning promoters. Mechanisms of the effects of each compound on the browning process were investigated and discussed. Ascorbic acid, citric acid and cysteine reduced significantly both the browning process and PPO activity. Browning index gave strong correlation with PPO activity (r2=0.96, n=19) indicating that the browning process is mainly enzymatic. Ascorbic acid could reduce the formed quinone instantly to the original substrate (catechol) at high concentration (>1.5%) while at lower concentrations acted as competitive inhibitor (KI=0.256 ±0.067 mM). Cysteine, at higher concentrations (≥1.0%), reacted with the resulted quinone to give a colorless products while at the low concentrations, cysteine worked as competitive inhibitor (KI=1.113±0.176 mM). Citric acid acted only as PPO non-competitive inhibitor with KI=2.074±0.363 mM. The products of PPO-catechol-cysteine reaction could be separated and identified by LC-ESI-MS. Results indicated that quinone undergoes two successive nucleophilic attacks by cysteine thiol group. Cysteine was condensed with the resulted mono and dithiocatechols to form peptide side chains.
 
The examined amino acids, except for cysteine, showed conflict effects. High concentrations (≥100 mM for glycine and ≥1.0 M for valine, metaionine and phenylalanine) induced potato browning while lower concentrations reduced the browning process. In PPO assay, high concentrations (≥1.11 mM) of the four amino acids developed more color than that of control samples. Visible spectra indicated a continuous condensation of quinone and glycine to give colored adducts absorbed at 610-630 nm which were separated and identified by LC-ESI-MS as catechol-diglycine adduct that undergoes polymerization with other glycine molecules to form peptide side chains. In lower concentrations, the less concentration the less developed color was observed.

Speaker
Biography:

Bulent Ergun received his MSc degree in 1986 from Ankara University Graduate School of Science. He received his PhD from Anadolu University Graduate School of Science. He has conducted Post-doctoral research at the University of Munich. At present, he is working as Head of Toxicology Department, Anadolu University Faculty of Pharmacy.

Abstract:

Ganoderma lucidum is a medicinal mushroom that has been used as a Chinese traditional folk remedy for centuries. As a traditional remedy, the Ganoderma lucidum mushroom is thought to treat disorders such as hepatic failure, chronic hepatitis, nephritis, hypertension, hyperlipidemia, arthritis, bronchitis, asthma, gastric ulcers, atherosclerosis, diabetes, anorexia, and cancer. In this study, it is aimed to investigate the antimicrobial, cytotoxic and genotoxic activities of Ganoderma lucidum extract. The extract was screened for its antibacterial and antifungal activities against different microorganisms by using microbroth dilution method. Ganoderma lucidum extract was evaluated for its cytotoxic effect using XTT method against NIH3T3 cell lines. Furthermore, genotoxicity of Ganoderma lucidum extract was evaluated by Ames MPF 98/100 mutagenicity assay. The minimal inhibitory concentration values against the tested microorganisms ranged from 200 to 400μg/ml. The extract didn’t have any cytotoxic activity against NIH3T3. Otherwise, it was detected by in vitro Ames test that Ganoderma lucidum extract may induce genetic damage with metabolic activation against TA98. According to our results, Ganoderma lucidum isn’t a promising agent because of its genotoxic potential and poor antimicrobial activities.

Ewa Solarska

University of Life Sciences in Lublin, Poland

Title: Organic food for the benefit of the consumers and the environment

Time : 11:55-12:20

Speaker
Biography:

Ewa Solarska is a Professor of University of Life Sciences in Lublin, Head of Laboratory of Organic Food and has experience in research R&D projects. Her research interests include evaluation of the quality of organic products, with particular emphasis on the content of mycotoxins in cereals and their products, development of technologies in organic production of selected agricultural and horticultural crops with using plant extracts fermented with microorganisms as protection agent. She has achievements in the field of processing of organic food with extended shelf life.

Abstract:

The aim of the study was to develop technology for growing of organic vegetables with high biological value, and thus greater storage stability and processing suitability. Increasing the food stability was achieved by increasing the dry weight of the raw materials and their microbiological safety. The increase of these parameters was possible through the use natural products in the protection and fertilization of plants, including microbiological preparations. The measurable economic effect of the technology was extending the shelf life of vegetables, which allowed reduce the losses incurred by producers, retailers, eateries and consumers. Cost of growing vegetables by natural methods was similar to the cost in conventional system of growing. Providing of high fertility of the soil also requires large expenditures as for NPK fertilization, which systematically degrades the soil. As a result, long-term cultivation of the soil with the use of organic fertilizers in vegetable farm where the experiment was carried out the humus content in the soil has reached a level of 3.5% in relation to the content of more than 1% in period before conversion to organic methods. High level of humus in the soil counteracts the effects of floods and droughts, which was particularly evident in 2015, when after three months of the precipitation lack the plants did not feel this lack, because soil moisture was high. This situation arises from the fact that 1% increase of humus causes absorption more than 100 thousand liters of water by the soil per 1 ha a depth of 30 cm. In addition, the high content of organic matter in the soil causes a greater degree of carbon sequestration in the soil, which counteracts climate change. Humus as a major source of plant nutrients in the natural systems provides better crop plant nutrition in relation to their state of nutrition in conventional growing systems. Therefore, in the effect of a full supply of plant in nutrients is better their health status. Organic methods of vegetable plants cultivation with the use of beneficial microorganisms have contributed to increase of yield of tested vegetables and its quality. Treatment of the plant by microbial preparations with fermented plant extracts also contributed to the increase of bioactive compounds and antioxidant activity in plants. The reflection of better health parameters and higher dry matter content of vegetables was greater their stability. Storage studies on tested vegetables have shown longer than one month their stability compared to the conventional. Also in the study shelf life of delicatessen products with the use of these vegetables was prolonged by 1 to 2 weeks in relation to products with conventional vegetables. Use in human nutrition vegetables with parameters which were obtained as a result of the development of this technology will improve the quality of social life and to meet their needs concerning the environment, food and resources.

Ruan Liang

Anhui Medical University, China

Title: Research on tracking evaluation of national food safety standard GB28050-2011

Time : 12:20-12:45

Speaker
Biography:

Ruan Liang is a Lecturer at Anhui Medical University and a Doctoral student at National Food Safety Standard. He has published more than 10 papers in reputed journals and has been serving as an Editorial Board Member of Chinese Food and Nutrition journal.

Abstract:

Aim of this study is to know the implementation, understanding and compliance of the national food safety standard¬¬ gb28050- 2011-the general principles of pre-packed food nutrition labels, among the staffs from food enterprises, regulatory authorities, inspection institutions and scientific research institutions, providing the basis for the implementation and further revision. Crosssectional survey method was adopted to carry out a questionnaire survey in a variety of ways such as meeting, email, fax and so on. Respondents were selected from the staffs from food enterprises, regulatory and inspection institutions and also scientific research institutions in Anhui province. Main problems encountered in the process of standard implementation, the understanding of the standard terms and feedback for modification and suggestions were collected. Valid questionnaires recovered from food enterprises, supervision, inspection and research institutes were 34, 25, 28 and 12, feedback respectively 74, 35, 17 and 14. Most of the responders considered the standard to be in reasonable proportion overall, respectively 67.8%, 79.2%, 84.2% and 90.9%. The understanding degree of some specific terms, such as “the option of labeling content”, “the expression of the nutrients”, and “the exemption of mandatory nutrition labeling” was relatively low. Results of tracking evaluation showed that the GB28050-2011 was generally reasonable, but some indicators needed to be updated according to new risk assessment results. More effort should be paid on the standard training for different people, and media should play important roles in public education.

  • Poster Session
Location: Foyer
Speaker

Chair

Bulent Ergun

Anadolu University, Turkey

Speaker

Co-Chair

Pushpa S Murthy

Central Food Technological Research Institute, India

Speaker
Biography:

Efterpi Christaki is a Veterinarian Nutritionist and graduated from the Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, where she completed her PhD in 1991. She was elected as Professor in 2012. Since 2015, she is the Head of the Department of Animal Production. Her research interests include nutrition, feed additives (probiotics, prebiotics, etc), aromatic plants quality of animal feeds, nutritive value of feedstuffs, functional foods, macro-and micro-algae. She has more than 170 publications (books, research articles, reviews and congress presentations) with more than 1800 citations. She is reviewer and Member of Editorial Boards in peer-reviewed journals and Member of Scientific Committees.

Abstract:

Aim/Objective: The aim of the present study was to investigate the effects of two herbal products on growth performance, intestinal microbiota of jejunum and cecum, the breast and thigh meat composition and its oxidative stability during refrigerate storage.
Methods: A total of 240, one-day-old, broiler chicks were used in a 42-day trial. Chickens were randomly distributed into three treatments with four replicates of twenty chickens per pen: Control group; Vilocym Z group; Salcocheck Pro group. Vilocym Z and Salcocheck Pro are herbal products of the Ayurvet® Company and were given at the level of 1.0g/kg of feed for each one throughout the trial that lasted 42 days. At the end of the trial, total counts of bacteria, Lactobacilli and Escherichia coli counts were enumerated by real time PCR at both jejunum and cecum. Chemical composition and oxidative stability was also evaluated in both breast and thigh meat.
Results: The results of the present study showed that Vilocym Z group had higher jejunum, cecum and Lactobacilli counts and improved oxidative stability of breast and thigh meat after 1 and 4 days of refrigerated storage, compared to the control group. Salcocheck group had higher jejunum Lactobacilli counts and Escherichia coli cecum count, and improved oxidative stability of breast and thigh meat after 1 and 4 days of refrigerated storage, compared to the control group.
Conclusion: On the above basis, Allium sativum and Woodfordia fruiticosa enriched products could be used as substances to increase antioxidant activity of chicken tissues.

Speaker
Biography:

Panagiota Florou-Paneri is a Veterinarian Nutritionist graduated from the Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Greece, where she completed her PhD in 1988. She is Professor of the Aristotle University in 2007. Since 2004, she is the Director of the Laboratory of Nutrition. Her research interests include animal nutrition, feed additives (acidifiers, probiotics, prebiotics, etc), aromatic plants and their extracts, quality of animal feeds, nutritive value of feedstuffs, functional foods, macroand micro-algae and digestibility. She has more than 170 publications (books, research articles, reviews, congress presentations) with more than 1800 citations. Also, she is Member of Editorial Boards in several peer-reviewed journals.

Abstract:

Aim: The aim of the present study was to investigate the effects of two herbal products on growth performance, intestinal microbiota of jejunum and caecum, breast and thigh meat composition and oxidative stability.
Methods: A total of 240, one-day-old, broiler chicks were used in a 42-day trial. Chickens were randomly distributed into three treatments with four replicates of twenty chickens per pen: Control group; Stresomix group; Ayucee group. Stresomix and Ayucee are herbal products of the Ayurvet® Company, and were given at the level of 0.5 and 1.0 g/kg of feed, respectively, throughout the trial that lasted 42 days. At the end of the trial, total counts of bacteria, Lactobacilli, and Escherichia coli counts were enumerated by real time PCR at both jejunum and cecum. Chemical composition and oxidative stability was also evaluated in both breast and thigh meat.
Results: The results of the present study showed that Stresomix group had higher final body weight, breast and thigh meat moisture content, jejunum Lactobacilli counts populations and caecum E. coli counts, compared to the control group, as well as improved oxidative stability of breast and thigh meat after 1 and 4 days of refrigerated storage, compared to the control group.Ayucee group had higher breast meat moisture content, and caecum E. coli counts, as well as improved oxidative stability of breast and thigh meat after 1 and 4 days of refrigerated storage, compared to the control group.
Conclusion: In conclusion, this study provides indirect evidence that those antioxidant compounds of Ocimum sanctum and Ocimum basilicum enriched products were absorbed by the chicken tissue, increasing its antioxidative capacity.

Antoanela Patras

University of Agricultural Sciences and Veterinary Medicine of Iasi, Romania

Title: Colour and antioxidant activity of sour cherry juice influenced by different sweeteners and fortifying agents
Speaker
Biography:

Antoanela Patras is an Assistant Professor at University of Agricultural Sciences and Veterinary Medicine of Iasi, Romania. She completed her Graduation in Chemistry and PhD in the field of Biology, specialisation: Biochemistry from Al I Cuza University of Iasi. Her research interests include “functional foods and bioactive compounds, study of plant origin pigments and their capabilities to substitute synthetic food pigments, phenolic compounds from vegetables, fruits and aromatic plants, antiradical and antioxidant activities, effects of salinity and heavy metals on plants, study of sprouts and micro-greens”. She has more than 100 publications (books, research articles, congress presentations) and is involved in research projects as Researcher, Coordinator or Director. She is Reviewer and Member of Editorial Boards in peer-reviewed journals.

Abstract:

Cherries contain high amounts of anthocyanins, which generate a specific colour and contribute to the antioxidant activity of fruits and their products. Usually, the technological process of fruit juice fabrication involves the addition of other ingredients, especially sweeteners. Also, the fortification of beverages with essential minerals became a common procedure latest years. Researchers have reported that the occurring interactions between anthocyanins and other compounds influence the product properties: colour parameters, monomeric anthocyanin content, browning index, antioxidant activity and others. The purpose of this study is to investigate the influence of different compounds, i.e. sweeteners: sugar (white and brown), glucose, fructose, sorbose, xylitol, honey, galactose, lactose, maltose, or fortifying agents: calcium, magnesium, glycine, on the antioxidant activity, colour parameters and other characteristics of sour cherry juice. A time-dependent study was performed to appreciate the juice transformations and anthocyanins stability in time, in the presence of different compounds. The initial juice was characterized regarding the anthocyanin content, total phenolic content and individual polyphenols (HPLC), antioxidant activity (ABTS radical scavenging method). The colour changes, consequent to anthocyanins interactions with other compounds or to time-depending modifications were analysed by CIELab method. The anthocyanin degradation was appreciated also by calculating the degradation index and browning index. The determination of colour density, polymeric colour and anthocyanin colour was performed by bisulphite bleaching method. Our results revealed that the most important modifications of the chromatic parameters were induced by lactose and divalent metals (calcium and magnesium)–increase of colour intensity (chroma) and hue. Calcium decreased antioxidant activity, but enhanced colour intensity. We noticed the atypical effect of lactose, among the added carbohydrates and the inhibition of anthocyanins degradation due to glucose addition. The tested compounds induce different modifications of sour cherry juice colour parameters and slight changes of the antioxidant activity.

Speaker
Biography:

Israa El-Nemr is a PhD student in the Department of Biological and Environmental Sciences, College of Arts and Sciences at Qatar University. She received her BSc and MSc degrees in Microbiology with a minor in Biochemistry and the second MSc degree in Environmental Sciences, all from Kuwait University. Her MSc research focused on environmental science issues, specifically on the use of oil degrading bacteria to combat oil pollution. She has published her MSc research findings in various refereed journals. She was recently awarded the Graduate Student Research Award (GSRA-funded by QNRF). Her current research work concentrates on food safety issues in Qatar.

Abstract:

Food safety is a comprehensive effort between the food industry and regulatory organizations to reduce the rate of foodborne diseases by applying food safety standards. During food handling, biological hazards can be introduced into the food by infected handlers or through cross-contamination. The Wholesale Produce Market (WSPM) in Doha is the major market from which most of the food businesses and others obtain their fresh produce daily or weekly. Since there is no information on the food handling practices and food safety standards applied at the WSPM, this study was carried out to 1) evaluate the hygiene conditions and level of food safety knowledge of workers and 2) determine the effect of these factors (hygiene and handling practices) on the microbial quality of produce sold at this market. More than 120 workers, who are in direct contact with the fresh produce, were invited to participate in the study (N=120) in December 2015-January 2016. During the survey application, hand-swab samples and cloth photos of workers were collected. Additionally, several produce samples handled by these workers were collected to determine their microbial quality. The questionnaire revealed that none of the workers had any official training on safe produce handling practices. The major age interval of the workers was 31-40 years old (36.7%), only 37.5% of the workers had high-school degree. Almost 64.2% of them claimed to wash their hands 4-5 times per day. The hand-swabbing and fresh produce analyses confirmed that the market condition and the hygiene practices are deficient since pathogens, such as Klebsiella pneumoniae, Enterococcus faecium, Staphylococcus spp., and Bacillus circulans, were identified. These results indicate that there is an urgent need to educate the workers on food safety and hygiene practices. In addition, these results should help food safety managers at the WSPM to adopt better control measures to prevent foodborne diseases associated with produce sold in this market.

Speaker
Biography:

Encarnación Jurado lameda was born on May 1, 1951 in Jaen, Spain. She has completed her Doctor of Philosophy from University Granada in the year of 1980. She worked as an assistant professor and professor in University Granada from 1975—1996. She was the secretary of chemical engineering department, 1992—1996. Since 1996 she is working as the chairman of chemical engineering department and contributed many articles to professional journals.

Abstract:

Fouling problems associated with food processing have been reported for more than half century. Thermal food processing is used to reduce the concentration of harmful microbes aside from heat deactivation of enzymes that would cause quality losses. Therefore, frequent cleaning of the plant is necessary, usually using complex and expensive cleaning-in-place (CIP) techniques which requires an optimization not only for reducing operating costs but also for energy saving and for reducing environmental impact. To select a correct cleaning strategy requires an understanding of fouling, which differs for each type of processed food. This work examines the influence of pH, temperature, surfactant concentration and soiling agent by using a Bath-Substrate-Flow (BSF) device for milk, starch and fats soils cleaning. We propose a model that fits the experimental results allowing the prediction of best washing conditions for the optimization of the cleaning process.

Speaker
Biography:

Ershad Sheibani has received his PhD and MBA degrees from Virginia Tech, USA. He is currently a Project Manager-Product Developer at the National Nutrition and Food Technology Institute (NNFTI) and working as an Adjunct faculty of Food Science in the Department of Food Science at the Shahid Beheshti University in Iran. Previously, he worked as a R&D Scientist at J R Simplot Company, USA. He is an author of Sweet Potato: Preharvest and Postharvest Treatment and Evaluation (ISBN-10: 3659128597). He has received many prestigious awards including The Society of Flavor Chemists Fellowship in 2013 and Institute of Food Technologists Feeding Tomorrow Scholarship in 2012.

Abstract:

Seafood plant sanitation is needed for ensuring safety and quality of the products manufactured. Many microorganisms are used as sanitation indicators in food processing plants: Total or aerobic plate counts (APC), total (TCC) and/or fecal coliforms, and Eschericia coli are the most common ones. Some other indicator microorganisms reported for trout (Ictalurus punctatus) processing plants are Pseudomonas and Aeromonas. Listeria (LIS) and Listeria monocytogenes are microorganisms with high prevalence in seafood, including trout products and processing environment. These species could be used as indicators of plant sanitation. The incidence of Listeria in live trout is very low, thus the presence of this organism in food processing plants may indicate inadequate sanitation practices. The objectives of this project were to investigate the incidence of Listeria spp. and Listeria monocytogenes in trout fish processing plants environment and products so as to identify possible points for sanitation. Samples of trout pond water, sediment, and live fish, as well as products, food contact, and non-contact surfaces in processing plants were sampled and tested for indicator organisms and Listeria. Results show that selected sites are high in APC, TCC, and LIS during pre-op.