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Kotsanopoulos KV, Exadactylos A, Gkafas GA, Martsikalis PV, Parlapani FF, Boziaris IS, Arvanitoyannis IS. The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration. Compr Rev Food Sci Food Saf 2021; 20:1584-1654. [PMID: 33586855 DOI: 10.1111/1541-4337.12719] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 12/17/2020] [Accepted: 01/10/2021] [Indexed: 12/11/2022]
Abstract
The verification of authenticity and detection of food mislabeling are elements that have been of high importance for centuries. During the last few decades there has been an increasing consumer demand for the verification of food identity and the implementation of stricter controls around these matters. Fish and seafood are among the most easily adulterated foodstuffs mainly due to the significant alterations of the species' morphological characteristics that occur during the different types of processing, which render the visual identification of the animals impossible. Even simple processes, such as filleting remove very important morphological elements and suffice to prevent the visual identification of species in marketed products. Novel techniques have therefore been developed that allow identification of species, the differentiation between species and also the differentiation of individuals that belong to the same species but grow in different populations and regions. Molecular markers have been used during the last few decades to fulfill this purpose and several improvements have been implemented rendering their use applicable to a commercial scale. The reliability, accuracy, reproducibility, and time-and cost-effectiveness of these techniques allowed them to be established as routine methods in the industry and research institutes. This review article aims at presenting the most important molecular markers used for the authentication of fish and seafood. The most important techniques are described, and the results of numerous studies are outlined and discussed, allowing interested parties to easily access and compare information about several techniques and fish/seafood species.
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Affiliation(s)
- Konstantinos V Kotsanopoulos
- Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - Athanasios Exadactylos
- Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - George A Gkafas
- Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - Petros V Martsikalis
- Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - Foteini F Parlapani
- Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - Ioannis S Boziaris
- Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - Ioannis S Arvanitoyannis
- Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
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Kotsanopoulos KV, Arvanitoyannis IS. The Role of Auditing, Food Safety, and Food Quality Standards in the Food Industry: A Review. Compr Rev Food Sci Food Saf 2017; 16:760-775. [DOI: 10.1111/1541-4337.12293] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 06/18/2017] [Accepted: 07/03/2017] [Indexed: 11/27/2022]
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Arvanitoyannis IS, Kotsanopoulos KV, Savva AG. Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review. Crit Rev Food Sci Nutr 2017; 57:109-128. [PMID: 26462548 DOI: 10.1080/10408398.2013.860514] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece
| | - Konstantinos V Kotsanopoulos
- a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece
| | - Amalia G Savva
- a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece
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Abstract
Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.
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Affiliation(s)
- Antonios Vlachos
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Ioannis S Arvanitoyannis
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Persefoni Tserkezou
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
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Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C. Application of modified atmosphere packaging on aquacultured fish and fish products: A review. Crit Rev Food Sci Nutr 2017; 57:2263-2285. [DOI: 10.1080/10408398.2013.862202] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Achilleas D. Bouletis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Volos, Hellas, Greece
| | - Ioannis S. Arvanitoyannis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Volos, Hellas, Greece
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Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C, Neofitou C, Parlapani FF, Gkagtzis DC. Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging. J Sci Food Agric 2016; 96:2882-2888. [PMID: 26370115 DOI: 10.1002/jsfa.7459] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2015] [Revised: 09/10/2015] [Accepted: 09/11/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Seafood preservation and its shelf life prolongation are two of the main issues in the seafood industry. As a result, and in view of market globalization, research has been triggered in this direction by applying several techniques such as modified atmosphere packaging (MAP), vacuum packaging (VP) and active packaging (AP). However, seafood such as octopus, cuttlefish and others have not been thoroughly investigated up to now. The aim of this research was to determine the optimal conditions of modified atmosphere under which cuttlefish storage time and consequently shelf life time could be prolonged without endangering consumer safety. RESULTS It was found that cuttlefish shelf life reached 2, 2, 4, 8 and 8 days for control, VP, MAP 1, MAP 2 and MAP 3 (20% CO2 -80% N2 , 50% CO2 -50% N2 and 70% CO2 -30% N2 for MAP 1, 2 and 3, respectively) samples, respectively, judging by their sensorial attributes. Elevated CO2 levels had a strong microbiostatic effect, whereas storage under vacuum did not offer significant advantages. All physicochemical attributes of MAP-treated samples were better preserved compared to control. CONCLUSION Application of high CO2 atmospheres such as MAP 2 and MAP 3 proved to be an effective strategy toward preserving the characteristics and prolonging the shelf life of fresh cuttlefish and thereby improving its potential in the market. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Achilleas D Bouletis
- Department of Agriculture, Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, 38446 Nea Ionia Magnesias, Volos, Greece
| | - Ioannis S Arvanitoyannis
- Department of Agriculture, Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, 38446 Nea Ionia Magnesias, Volos, Greece
| | - Christos Hadjichristodoulou
- Laboratory of Epidemiology and Public Health, Department of Medicine, School of Health Sciences, Lapithon 6, Larissa, Greece
| | - Christos Neofitou
- Department of Agriculture, Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, 38446 Nea Ionia Magnesias, Volos, Greece
| | - Foteini F Parlapani
- Department of Agriculture, Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, 38446 Nea Ionia Magnesias, Volos, Greece
| | - Dimitrios C Gkagtzis
- Laboratory of Epidemiology and Public Health, Department of Medicine, School of Health Sciences, Lapithon 6, Larissa, Greece
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Kotsanopoulos KV, Arvanitoyannis IS. Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods. Crit Rev Food Sci Nutr 2016; 55:1147-75. [PMID: 24915344 DOI: 10.1080/10408398.2012.685992] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.
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Malissiova E, Arsenos G, Papademas P, Fletouris D, Manouras A, Aspri M, Nikolopoulou A, Giannopoulou A, Arvanitoyannis IS. Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12245] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Eleni Malissiova
- Dairy Laboratory; Faculty of Food Technology; Technological Educational Institute of Thessaly; 43100 Karditsa Greece
| | - Georgios Arsenos
- Faculty of Veterinary Medicine; School of Health Sciences; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science; Cyprus University of Technology; 3603 Lemesos Cyprus
| | - Dimitrios Fletouris
- Faculty of Veterinary Medicine; School of Health Sciences; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece
| | - Athanasios Manouras
- Dairy Laboratory; Faculty of Food Technology; Technological Educational Institute of Thessaly; 43100 Karditsa Greece
| | - Maria Aspri
- Department of Agricultural Sciences, Biotechnology and Food Science; Cyprus University of Technology; 3603 Lemesos Cyprus
| | - Aikaterini Nikolopoulou
- Dairy Laboratory; Faculty of Food Technology; Technological Educational Institute of Thessaly; 43100 Karditsa Greece
| | - Alexandra Giannopoulou
- Dairy Laboratory; Faculty of Food Technology; Technological Educational Institute of Thessaly; 43100 Karditsa Greece
| | - Ioannis S Arvanitoyannis
- School of Agricultural Sciences; University of Thessaly; Fytokou Str. Nea Ionia Magnessias 38446 Volos Greece
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Arvanitoyannis IS, Kotsanopoulos KV, Papadopoulou A. Rapid Detection of Chemical Hazards (Toxins, Dioxins, and PCBs) in Seafood. Crit Rev Food Sci Nutr 2014; 54:1473-528. [DOI: 10.1080/10408398.2011.641132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Arvanitoyannis IS, Kotsanopoulos KV, Veikou A. Life Cycle Assessment (ISO 14040) Implementation in Foods of Animal and Plant Origin: Review. Crit Rev Food Sci Nutr 2014; 54:1253-82. [DOI: 10.1080/10408398.2011.631170] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Arvanitoyannis IS, Dionisopoulou N. Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation. Crit Rev Food Sci Nutr 2013; 54:708-33. [DOI: 10.1080/10408398.2011.606378] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C, Neofitou C, Sakkomitrou M, Kolokythopoulou F. The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12286] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Achilleas D. Bouletis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Ioannis S. Arvanitoyannis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Christos Hadjichristodoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Christos Neofitou
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Maria Sakkomitrou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Foteini Kolokythopoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
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Arvanitoyannis IS, Kotsanopoulos KV. Migration Phenomenon in Food Packaging. Food–Package Interactions, Mechanisms, Types of Migrants, Testing and Relative Legislation—A Review. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1106-8] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Tsarouhas PH, Arvanitoyannis IS. Reliability and maintainability analysis to improve the operation of the limoncello production line. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03019.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Arvanitoyannis IS, Stratakos AC. Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0803-z] [Citation(s) in RCA: 134] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Arvanitoyannis IS, Bouletis AD, Papa EA, Gkagtzis DC, Hadjichristodoulou C, Papaloucas C. Microbial and sensory quality of "Lollo verde" lettuce and rocket salad stored under active atmosphere packaging. Anaerobe 2011; 17:307-9. [PMID: 21549211 DOI: 10.1016/j.anaerobe.2011.04.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2010] [Revised: 04/11/2011] [Accepted: 04/12/2011] [Indexed: 11/21/2022]
Abstract
Samples of fresh rocket "Eruca Sativa" were stored either alone or with the addition of lettuce "Lollo verde" leaves under two different atmosphere modifications (5% O(2) and 10% CO(2) for MAP A and 2% O(2) and 5% CO(2) for MAP B). Throughout the storage period of 10 days the microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae) populations, firmness, color and organoleptic parameters were monitored. Elevated CO(2) levels created by both atmosphere modifications inhibited mesophile and psychrophile growth (p < 0.05). Color was better maintained in MAP samples. Shelf life of rocket leaves was extended by 4 days under MAP A while mixed salads shelf life was limited to 9 days.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Fytoko St, 38446 Nea Ionia Magnesias, Volos, Hellas, Greece.
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Arvanitoyannis IS, Bouletis AD, Papa EA, Gkagtzis DC, Hadjichristodoulou C, Papaloucas C. The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad. Anaerobe 2011; 17:303-6. [PMID: 21549848 DOI: 10.1016/j.anaerobe.2011.04.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2010] [Revised: 04/11/2011] [Accepted: 04/12/2011] [Indexed: 11/18/2022]
Abstract
Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O(2)/10% CO(2)/85% N(2) for MAP A and 2% O(2)/5% CO(2)/93% N(2) for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 ± 1 °C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p < 0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p < 0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p < 0.05).
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Affiliation(s)
- Ioannis S Arvanitoyannis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Fytoko St, 38446 Nea Ionia Magnessias, Volos, Hellas, Greece.
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Arvanitoyannis IS, Vasiliki K, Bouletis AD, Papaloucas C. Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging. Anaerobe 2011; 17:292-4. [DOI: 10.1016/j.anaerobe.2011.04.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2010] [Revised: 04/10/2011] [Accepted: 04/12/2011] [Indexed: 11/26/2022]
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Arvanitoyannis IS, Bosinas KP, Bouletis AD, Gkagtzis DC, Hadjichristodoulou C, Papaloucas C. Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy "touloumpaki". Anaerobe 2011; 17:300-2. [PMID: 21549213 DOI: 10.1016/j.anaerobe.2011.04.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2010] [Revised: 04/10/2011] [Accepted: 04/12/2011] [Indexed: 11/25/2022]
Abstract
The aim of the present work was to evaluate the effect of atmosphere modification on microbial (mesophiles, yeast and molds) qualities, color, pH, texture and water activity of the Greek bakery product "touloumpaki". Samples were stored under MAP (60% CO(2)) either alone or with the addition of honey syrup for 16 days at room temperature (22-24 °C). Texture was better maintained under MAP and the addition of honey prevented the increase of shear force needed (1.498 and 3.20 for samples with and without honey). Honey inhibited the growth of yeasts on samples stored under MAP (1.6 and 2.02 log CFU/g for samples under MAP with and without honey respectively) while multivariant analysis showed that MAP and honey acted synergistically in confining yeasts. Presence of honey restrained the mesophilic growth until the end of storage period (5.21 and 4.29 log CFU/g for MAP and control samples respectively) while MAP did not have any beneficial effect. Water activity (a(W) < 0.754) was strongly associated with reduced mesophile growth. Lightness values showed a significant decrease during time with no significant changes among treatments in both internal layers and external surface of the product.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Fytokou Str, 38446 Nea Ionia Magnesias, Volos, Hellas, Greece.
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Arvanitoyannis IS, Hadjichristodoulou C, Tserkezou P, Mouchtouri V, Kremastinou J, Nichols G. EU legislation on food and potable water safety which could be potentially applied on board ferries and cruise ships: a comparison with US legislation. Crit Rev Food Sci Nutr 2010; 50:533-66. [PMID: 20544443 DOI: 10.1080/10408390802437121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The high number of people moving around by ferries and cruise ships in conjunction with great amounts of food and potable water transported (occasionally overloaded) and consumed by passengers constitute a possible risk for communicable diseases. Another issue of equally great importance is the food handlers who come from diverse origin and have a different mentality, habits, and background. In this paper an attempt is made to present comparatively EU and US legislation that could be potentially applicable to passenger ships food premises and potable water supplies. Moreover, food and water related hazards, not currently covered by EU legislation, were assessed together with US legislation and other guidelines for cruise ships.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- Department of Agriculture Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Greece.
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Abstract
The statistical analysis of the bread production line of the failure and repair data at machine and line levels was displayed. The experiment covers a period of twenty-five months. The best fit of the failure data between the common theoretical distributions was found and its parameters were computed. The reliability and hazard rate modes for all machines and the entire production line were calculated as well. The models could prove to be a useful tool to assess the current conditions, and to predict the reliability for upgrading the maintenance policy of the production line. It was pointed out that (a) the availability of the bread production line is 90.74% and went down to 86.76% because the equipment's failures cause an additional production gap in the line, (b) the 53.5% of all failures occurred at the bread machine, cooling tower machine, and volumetric-divider machine, and (c) the machines of the bread production line that displayed increasing hazard rate functions were identified. This analysis will be very useful in terms of identifying the occurring and latent problems in manufacturing process of bread and improve it.
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Affiliation(s)
- Panagiotis H Tsarouhas
- Department of Standardization and Transportation of Products-Logistics, Alexander Technological Educational Institute of Thessaloniki, Hellas (Greece)
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Arvanitoyannis IS. Risk Assessment of Choleragenic Vibrio cholerae01 and 0139 in Warm-water Shrimp in International Trade. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2008.01832.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mouchtouri VA, Nichols G, Rachiotis G, Kremastinou J, Arvanitoyannis IS, Riemer T, Jaremin B, Hadjichristodoulou C. State of the art: public health and passenger ships. Int Marit Health 2010; 61:49-98. [PMID: 21154293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/30/2023] Open
Abstract
BACKGROUND The purpose of this report is to describe issues relevant to public health and to review all passenger ship associated diseases and outbreaks. Moreover, legislation and practices on sanitation and diseases surveillance related to ships internationally were also reviewed. Some relevant historical information about infections on merchant ships is provided as well. MATERIAL AND METHODS The methods used to develop the state-of-the-art report included a scientific literature review and an extensive and thorough search of the websites of organisations and government departments. A considerable effort was made to capitalise on previous experience in the field. In particular, for the literature review, a total of 158 scientific articles were used including 91 full papers and 67 abstracts, 7 guidelines published by the WHO, and 13 guideline documents published by other organisations. Moreover, 5 international conventions relevant to passenger ships were identified. RESULTS At the international level, public health issues related to ships are regulated by the revised International Health Regulations (2005). Other conventions of the International Maritime Organization regulate safety on board ships and waste and ballast water management, while conventions of the International Labour Organization regulates issues related to working conditions on board ships. Guidelines for preventing and controlling public health threats on board ships can be found in seven Guidelines published by the World Health Organization, including the WHO Guide to Ship Sanitation, which provides a framework for policy making and local decision making. The literature review results revealed that the infections/outbreaks that occur on passenger ships include Norovirus, Legionella spp., Salmonella spp., E. coli, Vibrio spp., and influenza A and B virus. The modes of transmission include person to person, waterborne, foodborne, airborne, and vector-borne, and shore excursions are responsible for some outbreaks. CONCLUSIONS The industry (especially the ferry industry) and sanitary organisations can enhance collaboration in order to implement integrated hygiene programmes and prevent the occurrence of communicable diseases aboard passenger ships.
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Affiliation(s)
- Varvara A Mouchtouri
- Gastrointestinal, Emerging, and Zoonotic Infections Department, Health Protection Agency, Centre for Infections, London, United Kingdom
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Dona A, Arvanitoyannis IS. Letter to the Editor: Reply to Letter from Crop Life International (CLI) Director. Crit Rev Food Sci Nutr 2009. [DOI: 10.1080/10408390903467795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Arvanitoyannis IS. Biotechnology in Flavor Production. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01813.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arvanitoyannis IS, Varzakas TH. Application of Failure Mode and Effect Analysis (FMEA) and Cause and Effect Analysis in Conjunction with ISO 22000 to a Snails(Helix aspersa)Processing Plant; A Case Study. Crit Rev Food Sci Nutr 2009; 49:607-25. [DOI: 10.1080/10408390802145294] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Abstract
Maize is one of the most important cereals because of its numerous applications in processed foods where it is the major or minor component. Apart from maize authenticity issues related to cultivar and geographical origin (national and/or international level), there is another important issue related to genetically modified maize. Various objective parameters such as fatty acids, phenolic compounds, pigments, heavy metals were determined in conjunction with subjective (sensory analysis) in order to identify the maize authenticity. However, the implementation of multivariate analysis (principal component analysis, cluster analysis, discriminant analysis, canonical analysis) is of great importance toward reaching valid conclusions on authenticity issues. This review summarized the most important finding of both objective and subjective evaluations of maize in five comprehensive tables in conjunction with the discussion.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- School of Agricultural Sciences, Department of Agriculture Animal Production and Aquatic Environment, University of Thessaly, Hellas, Greece.
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Varzakas TH, Arvanitoyannis IS. Application of failure mode and effect analysis and cause and effect analysis on processing of ready to eat vegetables - part II. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01682.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tsarouhas PH, Varzakas TH, Arvanitoyannis IS. Reliability and maintainability analysis of strudel production line with experimental data – A case study. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.09.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
The physicochemical (pH, texture, Vitamin C, ash, fat, minerals) and sensory properties of banana were correlated with the genotype and growing conditions. Minerals in particular were shown to discriminate banana cultivars of different geographical origin quite accurately. Another issue relates to the beneficial properties of bananas both in terms of the high dietary fiber and antioxidant compounds, the latter being abundant in the peel. Therefore, banana can be further exploited for extracting several important components such as starch, and antioxidant compounds which can find industrial and pharmaceutical applications. Finally, the various storage methodologies were presented with an emphasis on Modified Atmosphere Packaging which appears to be one of the most promising of technologies.
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Affiliation(s)
- I S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Animal Production and Aquatic Environment, Fytokou Str., 38446 Nea Ionia Magnesias, Volos, Greece.
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Abstract
As genetically modified (GM) foods are starting to intrude in our diet concerns have been expressed regarding GM food safety. These concerns as well as the limitations of the procedures followed in the evaluation of their safety are presented. Animal toxicity studies with certain GM foods have shown that they may toxically affect several organs and systems. The review of these studies should not be conducted separately for each GM food, but according to the effects exerted on certain organs it may help us create a better picture of the possible health effects on human beings. The results of most studies with GM foods indicate that they may cause some common toxic effects such as hepatic, pancreatic, renal, or reproductive effects and may alter the hematological, biochemical, and immunologic parameters. However, many years of research with animals and clinical trials are required for this assessment. The use of recombinant GH or its expression in animals should be re-examined since it has been shown that it increases IGF-1 which may promote cancer.
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Affiliation(s)
- Artemis Dona
- Department of Forensic Medicine and Toxicology, University of Athens, Medical School, Athens, Greece
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Arvanitoyannis IS. Handbook of Innovation in the Food and Drink Industry. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01834.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Arvanitoyannis IS. Enterobacter sakazakiiand Salmonellain Powdered Infant Formula: meeting report. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01833.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arvanitoyannis IS, Stratakos A, Mente E. Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection. Crit Rev Food Sci Nutr 2009; 49:68-112. [PMID: 18949599 DOI: 10.1080/10408390701764278] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- Department of Agriculture Icthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Hellas, Greece.
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Arvanitoyannis IS, Varzakas TH. Application of failure mode and effect analysis (FMEA) and cause and effect analysis for industrial processing of common octopus (Octopus vulgaris) - Part II. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01640.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arvanitoyannis IS, Varzakas TH. Application of ISO 22000 and comparison with HACCP on industrial processing of common octopus (Octopus vulgaris) - Part I. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01666.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Arvanitoyannis IS. Physico-chemical studies on a wide composition range of low-moisture glucose-fructose mixtures: rates of crystallisation. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01740.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Arvanitoyannis IS, Palaiokostas C, Panagiotaki P. A comparative presentation of implementation of ISO 22000 versus HACCP and FMEA in a small size Greek factory producing smoked trout: a case study. Crit Rev Food Sci Nutr 2008; 49:176-201. [PMID: 18989836 DOI: 10.1080/10408390701856058] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ISO 22000, there are many others which are rather timid and/or reluctant to implement it. The main reason behind that is the lack of information and the fear that the new standard is too demanding in terms of bureaucratic work. This paper aims at making a comparative presentation of how the two systems can be applied to a small smoked salmon producing company thereby facilitating the emergence of the differences. The main difference is that in ISO 22000 systems like Good Manufacturing Practice and Good Hygiene Practice are prerequisites thus leading to lower number of CCPs. In this case study for example, the number of CCPs dropped from eight (8) in HACCP to four (4) in ISO 22000. Furthermore, the Failure Mode and Effect Analysis was applied to the smoked trout manufacturing process in an attempt to calculate quantitatively the Risk Priority Number (RPN) and to find out whether it can be effectively correlated to ISO 22000 and/or HACCP. RPN was found to be higher than 130 for eight steps, in close agreement with HACCP, thereby indicating that corrective actions will have to be undertaken.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Agriculture, Icthyology and Aquatic Environment, Fytokou Street, Nea Ionia Magnesias, 38446 Volos, Hellas, Greece.
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Arvanitoyannis IS, Vaitsi O, Mavromatis A. Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosumL.) cultivars after 90 days of storage: an exploratory authentication study. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01799.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Varzakas TH, Arvanitoyannis IS. Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part I. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01675.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arvanitoyannis IS, Mavromatis AG, Grammatikaki-Avgeli G, Sakellariou M. Banana: cultivars, biotechnological approaches and genetic transformation. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01766.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arvanitoyannis IS, Vaitsi O, Mavromatis A. Potato: A Comparative Study of the Effect of Cultivars and Cultivation Conditions and Genetic Modification on the Physico-Chemical Properties of Potato Tubers in Conjunction with Multivariate Analysis Towards Authenticity. Crit Rev Food Sci Nutr 2008; 48:799-823. [DOI: 10.1080/10408390701691059] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Arvanitoyannis IS. Listeria:A Practical Approach to the Organism and its Control in Foods. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01572.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Varzakas TH, Roussos S, Arvanitoyannis IS. Glucoamylases production of Aspergillus niger in solid state fermentation using a continuous counter-current reactor. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01582.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Arvanitoyannis IS. Sterilization of Food in Retort Pouches. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01559.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arvanitoyannis IS, Tserkezou P. Corn and rice waste: a comparative and critical presentation of methods and current and potential uses of treated waste. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01545.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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