Some crucial elements of the uncertainty  of the consumption data used for the estimation of pesticide residue exposure



Júlia Szenczi-Cseh, Lajos Biró, Györgyi Arató, Árpád Ambrus

Before issuing permits to use pesticides, it has to be ensured, that pesticide residues remaining in the treated products are not harmful to the human body and to the environment. The calculated value of consumer pesticide residue exposure is influenced by several uncertainty factors. In our article, the parameters influencing the estimation of the amount of food consumed, the use of the picture book showing food portions, the determination of the composition of the reported foods when assessing food consumption, and issues related to the body weight measurement of the person interviewed are addressed. 

LXIII./4. 31/12/17

Welcome 2017/4

Friday, December 01, 2017

Dear Readers,


By the end of November, we have finished the publication of the entire digitized material of ÉVIK, roughly 20,000 pages, on our website. All the scientific papers, publications, tables of contents, reports, etc., from the first papers published in 1955 to the present, are available in an easy to navigate library structure. By clicking on the Previous issues from 1955 menu, the articles can be individually downloaded. Free access to materials older than one year is provided to the colleagues interested in the science of food testing, and access is limited to those with a subscription only in the case of the latest four issues. 

 

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Prediction of sensory preference by artificial neural networks, using sweet corn varieties as an example

Friday, December 01, 2017

Authors: László Sipos, Viktor Losó, Ákos Nyitrai, Zoltán Kókai, Attila Gere

 

1. Summary

According to our knowledge, there are only a few publications in available literature sources on the sensory characteristics and consumer preferences of sweet corn varieties. In our research, practical application of artificial neural networks (ANNs) is presented. 


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Assessment of orange wines in the light of new food consumption trends

Friday, December 01, 2017

Authors: Zsuzsanna Bene, István Piskóti

 

1. Summary

Studying the world’s new gastronomic trends, the appearance of orange wines is a real rarity and a special phenomenon. In contrast with rosé wines, orange wines are made not from white grapes, but from blue grapes, by skin-contact fermentation. As a result, an orange color is obtained by the wine, and it also tastes different than usual white wines. Laypeople usually do not know how the preparation process looks like. Many people think that these wines are made from oranges via fermentation or orange peels are soaked in already finished wines. 


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Investigation of the strontium content of foods and the biological role of strontium

Friday, December 01, 2017

Author: András S. Szabó

 

1. Summary

From a physiological point of view, strontium is a microelement, having a common transport system with calcium. In plants and soils, there is usually a difference of two orders of magnitude between the concentrations of calcium and strontium. However, in the case of humans and animals, the difference can be as high as three orders of magnitude. The reason for this is the strong ability to discriminate, as a result of which strontium is absorbed from the alimentary canal of warm-blooded creatures in significantly lower amounts.


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Allergenic risks of novel foods

Friday, December 01, 2017

Author: Anita Maczó

 

One of the basic requirements of food industry innovations is to guarantee the safety of the products. Therefore, novel foods may be marketed in the European Union only after authorization based on a broad safety assessment. For the safety of consumers with  ood allergies, this assessment includes the investigation of the potential allergenic effects of new products. 


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Review of national standardization 2017/4

Friday, December 01, 2017

Author: Csilla Kurucz

 

Published national standards from September, 2017 to November, 2017

07.100.20 Microbiology of water

MSZ EN ISO 14189:2017 Water quality. Enumeration of Clostridium perfringens. Method using membrane filtration (ISO 14189:2013)

07.100.30 Food microbiology

MSZ EN ISO 10272-1:2017 Microbiology of the food chain. Horizontal method for detection and enumeration of Campylobacter spp. Part 1: Detection method (ISO 10272-1:2017)


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Local panorama 2017/4

Friday, December 01, 2017

Author: Gábor Szunyogh

 

Increasing importance of the food industry

How does the Ministry of Agriculture support the food industry, what does NÉBIH do with the food safety tax, what are the latest market trends and retail experiences? These were not the only things the professional audience could learn about at the conference of the Hungarian Chamber of Agriculture (NAK) titled Food Processing and Trade, but they could also get to know a very exciting new project aimed at contributing to a boom in fish consumption with laboratory analyses and scientific research.


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Outlook 2017/4

Friday, December 01, 2017

Author: Gábor Szunyogh

 

Listeria in America


Listeria has grounded certain food services in recent days for some American Airlines and United Airlines flights. Different foodservice providers are involved. In both cases, Listeria bacteria was found at food preparation areas. Flight attendants are urged to monitor themselves for symptoms of Listeria infection for the coming months. It can take up to 70 days after exposure for symptoms to develop. More than 14 tons of pork and chicken burritos and wraps recalled for Listeria.


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