FOOD MYCOTOXIN MONITORING AND SURVEILLANCE
F. Cheli - L. Pinotti - A. Campagnoli - E. Fusi - R. Rebucci - A. Baldi
Due to the high economic and health impact of mycotoxins on feed/food safety and animal/human health, the EU has published regulations on undesirable substances in feedstuffs and foodstuffs and the requirements for regular testing. In this context, there is an increasing need for rapid analysis methods for mycotoxins, to support the official methods. An overview of emerging rapid methods for a holistic approach to mycotoxin monitoring and surveillance is presented. This paper focuses on recent developments in technologies in mycotoxin analysis, detection of mycotoxin-producing fungi and mycotoxin toxicity cell-based bioassays as rapid tools for evaluating food mycotoxin contamination. Applications and limitations in accordance with legislation requirements and the complementary aspects of different technological approaches are discussed.

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DEVELOPMENT OF A HIGH PROTEIN VERSION OF NON-FAT YOGURT
A.A. Abd El-Khair
High protein non-fat yogurts were manufactured from skim milk fortified with a combination of skim milk powder and skim milk retentate in various ratios. Different yogurt mixes with protein content ranged from 5.77-8.58% were prepared. Control was made from skim milk fortified only with skim milk powder to approximately 4.84% protein content. Mixes were well blended and heat treated either at 80°C for 20 min or at 90°C for 10 min, and fermented with a yogurt culture at 42°C. The effects of fortification method and heat treatment on rheological properties of yogurts in terms of apparent viscosity and firmness, as well as syneresis were investigated. The yogurt to which skim milk retentate had been incorporated exhibited; higher apparent viscosity; higher firmness and lower syneresis as well as higher protein and lower lactose content in comparison with the yogurt fortified only with skim milk powder. Yogurts from low heated mix had a lower viscosity and firmness than that from high heated mix. Sensory analysis showed that yogurts added with skim milk retentate up to 6.7% protein, particularly that low heat treated were evaluated as acceptable as control yogurt.

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SHELF-LIFE STUDIES OF SLICED COOKED HAM PACKAGED IN PLA TRAYS WITH OXYGEN SCAVENGERS
V. Ceroli - M. Iotti - V. Cornini - C. Vannini - P. Fava
The novel trend in food packaging is the extension of the shelf-life by means of mild technologies. This trend faces the challenge to offer “fresh like” foods products with reasonable shelf-lives and high global quality level. The reduction of food durability, however, determines a high impact of plastic packages on the urban waste management, because of their short life cycle. A possible solution to this problem could be the use of biodegradable/compostable packaging materials, obtained from annually renewable crops. Polylactic acid (PLA) is one of the most promising compostable materials. In this work, the refrigerated shelf-life of sliced cooked ham packaged in PLA with Active device and different initial atmosphere modifications was evaluated.

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EVALUATION OF SHELF-LIFE OF BAKERY PRODUCTS BY IMAGE ANALYSIS
G. Muratore - B. Fallico - V. Rizzo - R. Saccone - O. Grillo - G. Venora
Plastic films today, are widespread and involved in different roles. Just one of these will see them used directly in contact with foods as primary packaging. Producers try to reach the most suitable kind for all purposes, working on different mixtures, new coupled, density, thickness, and expecially on water vapour transmission (WVT) and oxygen permeability (OP): the two most important properties for fresh bakery products.
The appearance of baked products is an important quality attribute, correlating with product flavour and influencing the visual perceptions of consumers and hence potential purchases of the product.
Consumers look at the quality as major factor for selecting a product and among the main characteristics related to it they considered texture, taste and surface colour.
Two different plastic films, polypropylene (PP) and lacquered acrylic (LA) films having two main differences, cost and oxygen permeability were tested on a typical bakery product: a “muffin” having an ordinary shelf-life of 7 weeks.
The aim of this study was to understand the main changes caused in the external appearance of a muffin, comparing image and chemical analysis between samples packed differently. Muffins were tested for 12 weeks or rather.
Image analysis and chemical analysis as lipid oxidation, loss of weight, water activity and dry matter, were carried out on both samples.
Muffins packaged in the two polymeric films used showed the same chemical attitude, As one of the main goals of this research we could suggest to the muffin’s producer to use the cheapest polimeric film, looking at the economical benefit.

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RESEARCH
New bacterium discovered in raw milk - Shelf-life of fresh cut tomatoes - Cinnamon-based active paper packaging against food spoilage - Feeding olive by-products may improve fat quality of meat and milk - Functional polysaccharides as edible coatings for cheese - Authentication of organic milk - New food safety technology for eggs of organic milk - Plague defense - Irradiation treatments may improve shelf-life of truffles - Water hardness removing bacteria chicken skin - Nanoparticles could help solubilize natural colourants - New methods for ensuring food safety

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FOOD PROCESSING
Cooking under pressure - Cheese production - Fruit feeder - Refrigeration systems - Equipment for smoked products

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FRUIT AND VEGETABLE
Cutting machine for artichoke hearts - Olive oil processing - Apricot pitter

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CONFECTIONERY AND CHOCOLATE
Extruder, depositor and wire-cutter machine - Automatic fermenter - Chocolate processing machines - Pastry production

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PACKAGING EQUIPMENT
A revolution in the field of roll-fed labelling - Palletising system - Thermoforming machine and vacuum packaging - Tray sealers - The reliable packaging solution - Tying and clipping - Brik wrapping - In-line thermoforming machines - Industrial labelling heads - Auto side-seal packaging machine - Technical solutions for packaging, case-packing and palletizing - Globoidal cam index rotary tables - Customized packaging solution

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MATERIAL HANDLING
Spiral conveyor - Vacuum conveyor - Bend conveyor belt

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ANCILLARY EQUIPMENT
X-Ray inspection system with double-checking - Adjustable linear bearings - Free-fall metal separator - Safety for automatic machines - X-ray detectors - Cavity pumps - Vibrating sieves - Washing heads and chip systems

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PACKAGING MATERIALS
Sustainable and renewable packaging - Plastic buckets

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PACKAGING TRENDS
Sustainable packaging trend gathering pace - US demand for food containers to approach $ 25 billion in 2013 - $ 1.9 billion in 2013 for active and intelligent packaging demand - US demand for meat, poultry and seafood packaging

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NUTRITION
Benefits of probiotics reviewed - Efsa updates advice on 4-methylbenzophenone in breakfast cereals - Research reveals huge differences in salt contents in global brands - Efsa publishes its first report on pesticide residues in food - Race/ethnicity, family income and education associated with sugar consumption

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MARKETING REPORTS
Dips and spreads get a health makeover - Superfoods leading to super sales, but for how long? - The gluten-free food and beverage market: trends and developments worldwide - Strong grow for food safety products in China - US demand for flavours & fragrances forecast - Demand for alternative sweeteners in the Usa

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NEWS
Efsa opinion about uranium in foodstuffs - Funding food science and nutrition research - Efsa scientific experts meet applicant on health claims - EU mutual recognition regulation becomes applicable - Debate heats up on climate change and meat - International events in Italy

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ADVERTISER INDEX

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COMPANY INDEX

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