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Derossi A, Di Palma E, Moses JA, Santhoshkumar P, Caporizzi R, Severini C. Avenues for non-conventional robotics technology applications in the food industry. Food Res Int 2023; 173:113265. [PMID: 37803578 DOI: 10.1016/j.foodres.2023.113265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 07/06/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Robots in manufacturing alleviate hazardous environmental conditions, reduce the physical/mental stress of the workers, maintain high precision for repetitive movements, reduce errors, speed up production, and minimize production costs. Although robots have pervaded many industrial sectors and domestic environments, the experiments in the food sectors are limited to pick-and-place operations and meat processing while we are assisting new attention in gastronomy. Given the great performances of the robots, there would be many other intriguing applications to explore which could usher the transition to precision food manufacturing. This review wants open thoughts and opinions on the use of robots in different food operations. First, we reviewed the recent advances in common applications - e.g. novel sensors, end-effectors, and robotic cutting. Then, we analyzed the use of robots in other operations such as cleaning, mixing/kneading, dough manipulation, precision dosing/cooking, and additive manufacturing. Finally, the most recent improvements of robotics in gastronomy with their use in restaurants/bars and domestic environments, are examined. The comprehensive analyses and the critical discussion highlighted the needs of further scientific understanding and exploitation activities aimed to fill the gap between the laboratory-scale results and the validation in the relevant environment.
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Affiliation(s)
- A Derossi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
| | - E Di Palma
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, MoFPI, Govt. of India, Thanjavur, Tamil Nadu 613005, India
| | - P Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, MoFPI, Govt. of India, Thanjavur, Tamil Nadu 613005, India
| | - R Caporizzi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy.
| | - C Severini
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
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Hon CY, Holness DL, Fairclough C, Tchernikov I, Arrandale V. Exploratory study to determine if risk factors for occupational skin disease vary by type of food processing operation. Work 2021; 68:1113-1119. [PMID: 33843717 DOI: 10.3233/wor-213441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
BACKGROUND Occupational skin disease (OSD) is a common health issue in the food processing sector. However, risk factors for OSD are suspected to differ according to the nature of the operation. OBJECTIVE To ascertain if the risk factors for OSD vary depending on the type of food processing operation, namely meat processing vs. a commercial bakery. METHODS Participants were asked to answer questions regarding workplace exposures and the current skin condition of their hands. Bivariate analyses were conducted to identify differences between the two participating operations. RESULTS The meat processing workers were more likely to have wet work exposure, used hand sanitizer more often and changed their gloves more frequently. These findings from meat processing represented a statistically significant difference compared to the commercial bakery workers. Also, workers from meat processing reported more severe skin symptoms. CONCLUSIONS Risk factors for OSD apparently differ between types of food processing operations. Differences in the nature of skin symptoms were also found between the two participating operations. It is therefore suggested that future studies examining OSD within the food processing sector should evaluate this health effect based on the nature of operations rather than the sector as a whole.
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Affiliation(s)
- Chun-Yip Hon
- School of Occupational and Public Health, Ryerson University, Toronto, ON, Canada
| | - D Linn Holness
- Division of Occupational Medicine, Department of Medicine, St Michael's Hospital, Toronto, ON, Canada.,Dalla Lana School of Public Health, University of Toronto, Toronto, ON, Canada.,Centre for Research Expertise in Occupational Disease, Toronto, ON, Canada.,Department of Medicine, University of Toronto, Toronto, ON, Canada.,Centre for Urban Health Solutions, Li Ka Shing Knowledge Institute, St Michael's Hospital, Toronto, ON, Canada
| | | | | | - Victoria Arrandale
- Dalla Lana School of Public Health, University of Toronto, Toronto, ON, Canada.,Occupational Cancer Research Centre, Cancer Care Ontario, Toronto, ON, Canada
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Naegeli H, Bresson J, Dalmay T, Dewhurst IC, Epstein MM, Firbank LG, Guerche P, Hejatko J, Moreno FJ, Mullins E, Nogué F, Rostoks N, Sánchez Serrano JJ, Savoini G, Veromann E, Veronesi F, Álvarez F, Ardizzone M, Lanzoni A, Gómez Ruiz JÁ, De Sanctis G, Fernández Dumont A, Gennaro A, Neri FM. Statement complementing the EFSA Scientific Opinion on application (EFSA‐GMO‐UK‐2006‐34) for authorisation of food and feed containing, consisting of and produced from genetically modified maize 3272. EFSA J 2019; 17:e05844. [PMID: 32626151 PMCID: PMC7008843 DOI: 10.2903/j.efsa.2019.5844] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Following a request from the European Commission, the GMO Panel assessed additional information related to the application for authorisation of food and feed containing, consisting of and produced from genetically modified (GM) maize 3272 (EFSA‐GMO‐UK‐2006‐34). The applicant conducted new agronomic, phenotypic and compositional analysis studies on maize 3272 and assessed the allergenic potential of AMY797E protein, addressing elements that remained inconclusive from previous EFSA opinion issued in 2013. The GMO Panel is of the opinion that the agronomic and phenotypic characteristics as well as forage and grain composition of maize 3272 do not give rise to food and feed safety, and nutritional concerns when compared to non‐GM maize. Considering the scope of this application and the characteristics of the trait introduced in this GM maize, the effect of processing and potential safety implications of specific food or feed products remain to be further investigated. Regarding the allergenic potential of AMY797E protein and considering all possible food and feed uses of maize 3272, the Panel concludes that the information provided does not fully address the concerns previously raised by the Panel in 2013. Owing to the nature and the knowledge available on this protein family, it is still unclear whether under specific circumstances the alpha‐amylase AMY797E has the capacity to sensitise certain individuals and to cause adverse effects. To further support the safety of specific products of maize 3272, the applicant provided thorough information relevant for the allergenicity assessment of dried distiller grains with solubles (DDGS), which is the main product of interest for importation into the EU. Having considered the information provided on this product, the Panel is of the opinion that under the specific conditions of use described by the applicant, DDGS produced from maize 3272 does not raise concerns when compared to DDGS from non‐GM maize.
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Bauer A, Schubert S, Geier J, Mahler V. [Type IV contact allergies in the food processing industry: an update]. DER HAUTARZT 2019; 69:443-448. [PMID: 29721627 DOI: 10.1007/s00105-018-4174-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
BACKGROUND The food sector is one of the high-risk areas for occupational irritative and allergic contact eczema. OBJECTIVES The present work provides an overview of the main allergens as well as sensitization frequencies and risk in various food industry occupations. METHODS The literature on type IV sensitization in the food sector is summarized. RESULTS The relative risk of developing a work-related eczema in food processing is increased by more than 3 times. The comparison group was calculated on the basis of the proportion of documented cases in the IVDK (Informationsverbund Dermatologischer Kliniken) network per 100,000 working persons in relation to the average of the years 2005 and 2010. For this purpose, the average risk of all patients was set as reference to 1. Bakers, pastry chefs, cooks and meat and fish processors are mainly affected. In addition to irritant contact eczema, allergic contact eczema and protein contact dermatitis often occur. Leading haptens (main allergens) are rubber ingredients, but also disinfectants and compositae. CONCLUSION Only a few contact allergens are responsible for the majority of job-relevant sensitizations in the food industry.
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Affiliation(s)
- A Bauer
- Klinik und Poliklinik für Dermatologie, Universitäts AllergieCentrum, Universitätsklinikum Carl Gustav Carus, Technische Universität Dresden, Fetscherstr. 74, 01307, Dresden, Deutschland.
| | - S Schubert
- Informationsverbund Dermatologischer Kliniken (IVDK), Universitätsmedizin Göttingen, Georg-August Universität Göttingen, Göttingen, Deutschland
| | - J Geier
- Informationsverbund Dermatologischer Kliniken (IVDK), Universitätsmedizin Göttingen, Georg-August Universität Göttingen, Göttingen, Deutschland
| | - V Mahler
- Paul-Ehrlich-Institut, Langen, Deutschland.,Med. Fakultät, Universität Erlangen-Nürnberg, Erlangen, Deutschland
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Özkaya E. Cinnamon‐induced airborne occupational allergic contact dermatitis in a baker: Severe flare‐up during patch testing. Contact Dermatitis 2019; 80:405-407. [DOI: 10.1111/cod.13219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Accepted: 01/12/2019] [Indexed: 11/28/2022]
Affiliation(s)
- Esen Özkaya
- Istanbul Faculty of Medicine, Department of Dermatology and VenereologyIstanbul University Istanbul Turkey
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Minciullo PL, Calapai G, Miroddi M, Mannucci C, Chinou I, Gangemi S, Schmidt RJ. Contact dermatitis as an adverse reaction to some topically used European herbal medicinal products - part 4: Solidago virgaurea-Vitis vinifera. Contact Dermatitis 2017; 77:67-87. [PMID: 28543097 DOI: 10.1111/cod.12807] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 03/05/2017] [Accepted: 03/07/2017] [Indexed: 11/26/2022]
Abstract
This review focuses on contact dermatitis as an adverse effect of a selection of topically used herbal medicinal products for which the European Medicines Agency has completed an evaluation up to the end of November 2013 and for which a Community herbal monograph - now (since 2014) called a 'European Union herbal monograph' - has been produced. The present part 4 addresses species from Solidago virgaurea L. to Vitis vinifera L.
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Affiliation(s)
- Paola L Minciullo
- Department of Clinical and Experimental Medicine, University of Messina, Via Consolare Valeria, 98125, Messina, Italy.,Operative Unit of Allergy and Clinical Immunology, Azienda Ospedaliera Universitaria Policlinico 'G. Martino', Via Consolare Valeria, 98125, Messina, Italy
| | - Gioacchino Calapai
- Department of Clinical and Experimental Medicine, University of Messina, Via Consolare Valeria, 98125, Messina, Italy
| | - Marco Miroddi
- Department of Clinical and Experimental Medicine, University of Messina, Via Consolare Valeria, 98125, Messina, Italy
| | - Carmen Mannucci
- Department of Clinical and Experimental Medicine, University of Messina, Via Consolare Valeria, 98125, Messina, Italy
| | - Ioanna Chinou
- Division of Pharmacognosy & Chemistry of Natural Products, Department of Pharmacy, University of Athens, 157 71, Zografou, Athens, Greece
| | - Sebastiano Gangemi
- Department of Clinical and Experimental Medicine, University of Messina, Via Consolare Valeria, 98125, Messina, Italy.,Operative Unit of Allergy and Clinical Immunology, Azienda Ospedaliera Universitaria Policlinico 'G. Martino', Via Consolare Valeria, 98125, Messina, Italy.,Institute of Clinical Physiology, IFC CNR, Messina Unit, Via Consolare Valeria, 98125, Messina, Italy
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Abstract
BACKGROUND Contact eczema to foods, spices, and food additives can occur in occupational and nonoccupational settings in those who grow, handle, prepare, or cook food. Pizza is one of the most eaten foods in every continent, and pizza making is a common work in many countries. OBJECTIVE We aimed to evaluate the occurrence and the causes of contact dermatitis in pizza makers in Naples. METHODS We performed an observational study in 45 pizza makers: all the enrolled subjects had to answer a questionnaire designed to detect personal history of respiratory or cutaneous allergy, atopy; work characteristics and timing were also investigated. Every subject attended the dermatology clinic for a complete skin examination, and when needed, patients were patch tested using the Italian baseline series of haptens integrated with an arbitrary pizza makers series. RESULTS Our results reported that 13.3% of the enrolled pizza makers (6/45) presented hand eczema, and that 8.9% (4/45) were affected by occupational allergic contact dermatitis. Diallyl disulfide and ammonium persulfate were the responsible substances. CONCLUSIONS Performing patch tests in pizza makers and food handlers affected by hand contact dermatitis is useful. We propose a specific series of haptens for this wide working category.
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Luk NMT, Lee HCS, Luk CKD, Cheung YYA, Chang MC, Chao VKD, Ng SC, Tang LSN. Hand eczema among Hong Kong nurses: a self-report questionnaire survey conducted in a regional hospital. Contact Dermatitis 2011; 65:329-35. [DOI: 10.1111/j.1600-0536.2011.01961.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Chen JL, Bahna SL. Spice allergy. Ann Allergy Asthma Immunol 2011; 107:191-9; quiz 199, 265. [PMID: 21875536 DOI: 10.1016/j.anai.2011.06.020] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2011] [Revised: 06/24/2011] [Accepted: 06/25/2011] [Indexed: 11/26/2022]
Abstract
OBJECTIVES To provide a review on spice allergy and its implementation in clinical practice. DATA SOURCES PubMed searches were performed using spice allergy as the keyword for original and review articles. Selected references were also procured from the reviewed articles' references list. STUDY SELECTION Articles were selected based on their relevance to the topic. RESULTS Spices are available in a large variety and are widely used, often as blends. Spice allergy seems to be rare, reportedly affecting between 4 and 13 of 10,000 adults and occurring more often in women because of cosmetic use. No figures were available on children. Most spice allergens are degraded by digestion; therefore, IgE sensitization is mostly through inhalation of cross-reacting pollens, particularly mugwort and birch. The symptoms are more likely to be respiratory when exposure is by inhalation and cutaneous if by contact. Studies on skin testing and specific IgE assays are limited and showed low reliability. The diagnosis primarily depends on a good history taking and confirmation with oral challenge. The common use of spice blends makes identifying the particular offending component difficult, particularly because their components are inconsistent. CONCLUSION Spices are widely used and contain multiple allergens, yet spice allergy is probably markedly underdiagnosed. There is a need for reliable skin testing extracts and serum specific IgE assays. Currently, the diagnosis depends on a good history taking and well-designed titrated challenge testing. Until immunotherapy becomes developed, treatment is strict avoidance, which may be difficult because of incomplete or vague labeling.
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Affiliation(s)
- James L Chen
- Allergy and Immunology Section, Department of Pediatrics, Louisiana State University Health Sciences Center, Shreveport, Louisiana, USA
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Matsuo H, Uemura M, Yorozuya M, Adachi A, Morita E. Identification of IgE-reactive proteins in patients with wheat protein contact dermatitis. Contact Dermatitis 2010; 63:23-30. [PMID: 20597930 DOI: 10.1111/j.1600-0536.2010.01741.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
BACKGROUND Wheat protein and its derivatives can cause protein contact dermatitis (PCD), which mainly occurs in bakers. Few studies have attempted to identify the allergens responsible for wheat PCD. OBJECTIVES The aim of this study was to identify allergenic wheat proteins in patients with wheat PCD. METHODS Water-soluble and water-insoluble wheat flour proteins were separated by 1- or 2-dimensional gel electrophoresis. IgE-binding proteins were detected by immunoblotting with sera from 3 wheat PCD patients and identified by N-terminal amino acid sequence analysis. The IgE-binding proteins were recombinantly expressed in Escherichia coli and tested against patients' sera. RESULTS IgE antibodies from the patients' sera reacted with water-soluble proteins rather than water-insoluble proteins, and the 2-dimensional electrophoresis and immunoblotting produced individual IgE-binding patterns. Analysis of the N-terminal amino acid sequence of the IgE-binding proteins from the 2-dimensional gel led to the identification of three glycoproteins, wheat 27-kDa allergen, peroxidase, and purple acid phosphatase. No specific IgE antibodies to their non-glycosylated recombinant proteins were observed. CONCLUSIONS We identified wheat 27-kDa allergen, peroxidase and purple acid phosphatase as candidate allergens for wheat PCD. Our results suggest that glycan moieties in these proteins are involved in IgE binding.
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Affiliation(s)
- Hiroaki Matsuo
- Division of Clinical Pharmacotherapeutics, Graduate School of Biomedical Sciences, Hiroshima University, Minami-ku, Hiroshima, Japan.
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Teo S, Teik-Jin Goon A, Siang LH, Lin GS, Koh D. Occupational dermatoses in restaurant, catering and fast-food outlets in Singapore. Occup Med (Lond) 2009; 59:466-71. [DOI: 10.1093/occmed/kqp034] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Warshaw EM, Botto NC, Zug KA, Belsito DV, Maibach HI, Sasseville D, Fowler JF, Storrs FJ, Taylor JS, DeLeo VA, Marks JG, Mathias TC, Pratt MD, Rietschel RL. Contact Dermatitis Associated with Food: Retrospective Cross-Sectional Analysis of North American Contact Dermatitis Group Data, 2001-2004. Dermatitis 2008. [DOI: 10.2310/6620.2008.08012] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Amaro C, Goossens A. Immunological occupational contact urticaria and contact dermatitis from proteins: a review. Contact Dermatitis 2007; 58:67-75. [DOI: 10.1111/j.1600-0536.2007.01267.x] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Beltrani VS, Bernstein I, Cohen DE, Fonacier L. Contact dermatitis: a practice parameter. Ann Allergy Asthma Immunol 2006. [DOI: 10.1016/s1081-1206(10)60811-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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