Browsing by Author "Belc, Nastasia"
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- An introduction to current food safety needsPublication . Flynn, Katherine; Villarreal, Begoña Pérez; Barranco, Alejandro; Belc, Nastasia; Björnsdóttir, Bryndis; Jörundsdóttir, Hrönn Ólína; Teixeira, PaulaFood safety is embedded in food-related problems, and in proposed solutions. Despite continuous investment, the WHO estimates 23 million cases of foodborne illness and 5000 deaths in Europe every year and Europeans are not confident in the food system. Now, the circular economy aims to improve global food security through sustainable production, thus new ingredients, methods and food safety challenges. Food is unequivocally linked to non-communicable diseases, and changes are needed for nutritional food safety. Emerging and re-emerging foodborne pathogens are changing the epidemiology of foodborne diseases. Additionally, some chemicals are of concern, and food is a major source of human exposure. Finally, risk communication is required for management of consumer-based foodborne hazards, yet this foodborne illness is common. We ignore food safety challenges at our peril as potential consequences of a lapse are huge; keeping the food supply safe is a never-ending task.
- Food safety aspects concerning traditional foodsPublication . Belc, Nastasia; Duţă, Denisa Eglantina; Iorga, Enuţa; Mohan, Gabriela; Moşoiu, Claudia Elena; Vasile, Adrian; Sanmartin, Angel Martinez; Torres, Maria Antonia Pedrero; Martinez, David Quintin; Amaro, Ana L.; Teixeira, Paula; Cardoso, Eduardo L.; Pintado, M. E.; Ferreira, Vânia; Magalhães, Rui; Almeida, GonçaloA significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007). Therefore, there is a real need to study traditional foods in order to preserve important elements of European culture and, if possible, enrich and improve the diet across the whole continent. The following chapter will cover aspects related with the safety aspects of the traditional products including legislation, the hazards coming from raw materials as well as hazards from processing. Some technological solutions for making traditional foods safer in longer time will be presented. Even it is compulsory to follow the authentic recipe and technology; some small innovation would be necessary, for example, in packaging for better preservation of the traditional foods in order to meet consumer’s demands in having larger quantities of traditional foods. Technological innovations must be implemented in the companies always maintaining the traditional methodologies but assuring food safety and increasing shelf life of traditional foods.