Browsing by Subject "Food safety"

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    Consumption of commonly used artificial food dyes increases activity and oxidative stress in the animal model Caenorhabditis elegans
    (Elsevier, 2023-05-02) Guerrero Rubio, M. Alejandra; Hernández García, Samanta; Gandía Herrero, Fernando; García Carmona, Francisco; Bioquímica y Biología Molecular A
    In recent decades, the consumption of artificial colorants in foods and beverages has increased despite of concerns in the general population raised by studies that have shown possible injurious effects. In this study, tartrazine, sunset yellow, quinoline yellow, ponceau 4R, carmoisine and allura red were employed as pure compounds to explore their effects in vivo in the animal model Caenorhabditis elegans. The exposition of C. elegans to these artificial dyes produced damage related with aging such as oxidative stress and lipofuscin accumulation, as well as a heavy shortening of lifespan, alterations in movement patterns and alterations in the production of dopamine receptors. Besides, microarray analysis performed with worms treated with tartrazine and ponceau 4R showed how the consumption of synthetic colorants is able to alter the expression of genes involved in resistance to oxidative stress and neurodegeneration.
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    Improving the control of food production in catering establishments with particular reference to the safety of salads
    (Elsevier, 2000-12) Martínez-Tomé, Magdalena; Vera, Ana M.; Murcia, María Antonia; Tecnología de Alimentos, Nutrición y Bromatología
    Food production in four school kitchens was checked in order to improve food safety by establishing a self-regulated control system based on good manufacturing practices (GMPs) and as an introduction to hazard analysis and critical control points (HACCP). A form, which referred to different aspects such as the cleanliness of the installations, personnel hygiene and the prevention of cross-contamination, was used to obtain the necessary data. Furthermore, foods thought to be of high risk were periodically collected for microbiological analysis. Samples for microbiological examination were taken from cutting boards, tables, machines, knives and ingredients (on-line sampling). We used the results as a basis to train foodhandlers to improve the safety of salad preparation, in accordance with GMPs, observing that hygiene improvement depended on chlorine levels in the rinsing water. We also designed several controls for raw materials, cold storage, freezers and available chlorine levels in water. At the end of the study period, we observed a decrease in microbial populations of examined samples, which indicated that the knowledge of hygiene practices on the part of foodhandlers represents a critical control point, as de®ned by the EC Directive 93/43/EEC on Hygiene of Food Stuffs.