Advances in the development of gluten detection and quantitative determination methods

Wednesday, December 05, 2018

Authors: Krisztina Takács, Erika Koppányné Szabó, Anna Jánosi

 

1. Summary

The detection of gluten in foods is an essential, extremely important test for the protection of celiac patients. It is important to pay close attention to a safe, gluten-free diet and to the control of gluten-free foods, and for this, a reliable measurement method should be available.

Gluten and gluten-containing cereal flours are widely used in the food industry. They may be present in several food products in which lay consumers would not expect it. It can be a flavor enhancer or texturizer in various food products (e.g., meats or confectionery), and on the other hand, a gluten-free food may get contaminated accidentally with celiac active cereals during harvesting, transport, storage or processing.

There are several methods for the detection and analysis of gluten (including microscopy, electrophoresis, chromatography, immunology or DNA-based methods, etc.). However, the quantitative detection of gluten has to be primarily protein-based, that is, an immunological method (R5-ELISA) according to CODEX STAN 118-1979 [1]. If there is a method with the same sensitivity and specificity as the immunological method for the quantitative analysis of raw and processed, heat-treated foods, it also could be a possible way of analysis.

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Attitude toward the cloning of animals for food in Hungary

Tuesday, September 25, 2018

Authors: Diána Bánáti, Zsuzsanna Mészáros, Erzsébet Szabó

 

1. Summary

There are a number of publications assessing the cloning of humans and animals, but for the time being there are only a limited number of articles investigating the attitude toward the cloning of animals for food or toward the incorporation cloned animals in the food chain.

The goal of our survey was to identify and characterize Hungarian consumer groups on the topic in question, on the basis of a detailed questionnaire. In the course of the statistical evaluation, main component and factor analysis, as well as K-Means cluster analysis were performed. Data measured using the ecological orientation scale (NEP scale [1]) were also included in the cluster formation, assuming that this will be helpful in the interpretation of the attitude toward cloning. Four consumer clusters were distinguished, and these were named as “technocrat”, “utilitarian”, “naive resistant” and “risk sensitive”. A connection was revealed between ecological orientation and the attitude toward cloning, the measurement of ecological orientation was helpful in explaining and better understanding the consumer perception of cloning.  read more ...

High performance residue analysis: determination of antibacterial agents in foods using liquid chromatography screening and confirmation methods

Wednesday, June 20, 2018

Authors: Ádám Tölgyesi, Éva Pálffi, Tímea Horváth, Viktória Lipcsei

 

1.     Summary

 

In Hungary, food toxicology monitoring and control analyses, their course and the process of preparation of the monitoring plan for the given year are prescribed and determined by FVM decree 10/2002. (I. 23.). The efficiency of monitoring analyses is increased if the focus is placed primarily on screening methods, and independent confirmation methods are used to test objectionable samples. This allows for the distinguishing between negative samples and those containing drug residues using a simpler, faster and cheaper screening type method, and also for higher certainty in the qualitative and quantitative evaluation of positive samples.

 

The objective of this paper is to present an analytical concept developed for antibacterial agents, including a multicomponent screening method and independent confirmation measurements for type B1 authorized agents. The screening method allows for the simultaneous identification and semiquantitative evaluation of 54 components with drug residue limit values and griseofulvin in animal tissues (muscle, liver and kidney), milk, eggs and honey, using a liquid chromatography triple quadrupole tandem mass spectrometry method.

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The acrylamide content of our foods – food safety aspects of a Maillard reaction product

Tuesday, March 13, 2018

Author: Tamás János Szigeti


1. Summary

 

It has been known since 2002 that during the heat treatment production of foods that contain both carbohydrates and amino acids, acrylamide is also formed among the transformation products in a Maillard-type reaction, depending on the chemical composition of the raw materials and the temperature used in the technology. According to the literature, acrylamide may initiate carcinogenic processes in the human body.

In the paper, the Maillard reaction and the process of acrylamide formation is outlined. The biochemical significance of acrylamide is also discussed, as well as its toxic and carcinogenic effects on the human body. In 2017, manufacturers’ measures aimed at decreasing acrylamide levels in heat treated, mainly baked, foods, as well as mandatory laboratory testing were regulated by a European Union Commission decree, and maximum permissible acrylamide levels in the foods in question were also set. In this connection, some laboratory test methods available in the literature will be described, including one that is based on a non-chromatographic principle.

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

Thursday, November 30, 2017

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

 

1. Summary

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.

The analysis was based on the daily consumer exposure calculated using the standard food portions selected on the basis of the approximation obtained during the interviews, as well as accurately known food ingredients and their quantities, and bifenthrin residues.  read more ...

Application of eye-tracking methodology in food researches

Wednesday, October 04, 2017

Authors: Attila Gere, Mahmoud Said Rashed , Zoltán Kókai, László Sipos

Keywords: eye-tracking, eye-movements, sensorial test, PCCR systems, AOI, fixation, GDA-label

1. Summary Eye-tracking is a widely applied tool to follow the human gaze direction. Due to the excessive technical development of eye-trackers, nowadays several fields of applications are available. A new field is food research where numerous questions can be answered by the analysis of gazing behaviour. The methodology might be applied not only in food marketing, but also in sensory analysis and consumer studies. In our article, we aim to introduce the principles of eye-tracking along with the major eye-movements and describe the meanings of the measured variables. Furthermore, several applications are introduced from food sciences.

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Occurrence of chloropropanols and glycidol esters in foods – A literature review

Wednesday, June 21, 2017

Author: Erzsébet Bognár

 

Keywords: 3-MCPD, refined oils, glycidol esters, chloropropanols, genotoxicity

 

1. Summary

Chloropropanols and glycidol are transformation products that form during food production, essentially contaminants that form during food processing. Since their production conditions are similar, they are usually mentioned together in the relevant literature, as chloropropanols and related substances. The presence of chloropropanols was first observed in connection with acid-hydrolyzed vegetable proteins, however, they also occur in other foods. They have been detected in fried potatoes, cooking oils, but they also occur in roasted and cooked meats, snacks, biscuits, and practically all thermal-treated products that contain fat.

Based on the toxicological results so far, free glycidol was classified by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans (2A), and also as genotoxic; free 3-MCPD (3-chloro-1,2-propanediol) was classified as possibly carcinogenic to humans (2B). Currently, regulation in the European Union exist only for free 3-MCPD in soy sauces and acid-hydrolyzed vegetable protein (EC 1881/2006), but many literature sources address the analysis of these compounds in other foods.

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Analysis of steroid derivatives by LC-MS/MS methods: selective sample preparation procedures by using mixed-mode solid phase extraction and pH control

Monday, March 20, 2017

Authors: Ádám Tölgyesi, Virender K. Sharma


1. Summary


The analysis of veterinary drug residues and banned crop yield boosters in foods of animal origin is one of the largest and most important areas of food analysis. A prerequisite for effective tests is the development of accurate methods that satisfy the requirements of today’s analysis for selectivity, low limits of detection and accuracy. The high sensitivity and selectivity of liquid chromatographic triple quadrupole tandem mass spectrometric (LC-MS/MS) methods allows for the detection of trace amounts of the organic target compounds even in complex samples. However, the reliability of LC-MS/MS methods depends greatly on the sample preparation preceding the analysis, the objective of which is to decrease the concentrations of matrix components co-eluting with the target compounds, thus minimizing the matrix effect in the ion source of the instrument. During sample preparation, low performance liquid chromatographic clean-up, the so-called solid phase extraction (SPE) is often used. The pH of the eluent is one of the most important parameters in liquid chromatography, and so the proper selection of pH during extraction can have a a critical influence on sample preparation and, consequently, the accuracy of the analysis. This statement holds especially true when matrix compounds with functional groups susceptible to protonation have to be removed from the analytical sample. The objective of this paper is to present mixed-mode SPE sample preparation methods that demonstrate clearly the necessity for pH control during the extraction. Examples include the determination of both neutral and basic target compounds using mixed-mode strong ion exchange SPE columns.

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The effect of dephlegmation on the relative volatility of fruit spirit components

Monday, December 05, 2016

Author: László Nagygyörgy

 

1. Summary

With the support of the National Research, Development and Innovation Fund, within the framework of the KMR-2 project, a research was carried out by WESSLING Hungary Kft. between 2013 and 2015, in connection with changing the distillation parameters of fruit spirits, among other things. Within the framework of the research, characteristic volatile components of different fruits (apples, pears, sour cherries, apricots and plums) were investigated. It was determined that, during distillation, the different components are transferred into the distillate according to typical distillation curves, so they can be grouped easily according to their propensity to be enriched in the vapor phase at the end of the vapor pipe in the heads, hearts or the tails phase. When analyzing sample fractions taken systematically during the distillation, a clear correlation could be demonstrated between the change in the partial condensation used in the distillation, the so-called dephlegmation degree, and the change in the relative volatility of the volatile components entering the distillate from the vapor phase during distillation. When the dephlegmation degree decreased, of the components analyzed, the relative volatility of methanol compared to ethanol decreased, while it increased for all other components analyzed, i.e., the concentration of the volatile components entering the distillate during the preparation of fruit spirits will be higher or, in other words, the fruity character will be more intense if the dephlegmation degree is lower. Given the results of the project, it becomes possible to influence the distillate composition consciously by changing the distillation parameters.

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Special designs of popularity tests, consumer preferences of coffee beverages

Tuesday, September 06, 2016

Author: Ildikó Bálint

In my work, the balanced incomplete block (BIB) design, common in sensory analysis, but rarely used in product development or the design of experiments, is presented, with the examples of coffee beverages made of different coffee blends. It is a common feature of product development that a large number of consumer assessments (more than sixty assessments per target group, per cell) have to be performed simultaneously regarding many products (more than 6), however the limitations of this are discussed extensively in the literature. So, the reliability of the tests is significantly distorted by sensory fatigue, excessive mental strain and loss of motivation of the assessor, however, these factors can be avoided by developing the appropriate experimental design. One of the major advantages of the BIB design is that only a small portion of the samples (no more than six) are evaluated by the assessors, however, the nature of the result obtained after summarizing and analyzing the assessments is completely in line with the value which would have been obtained if every sample had been assessed by each assessor. Because of the complex nature of the coffee beverages and their fast-changing sensory characteristics, only a total of 4 samples of the 10 different coffee beverages involved in the test were evaluated by each assessor.

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Microplastics in the environment and the food chain

Monday, June 06, 2016

Authors: Gábor Bordós, Reiber, Jens
 
1. Summary

Plastics are used, due to their excellent properties, as materials in a growing number of applications.
Recently, the subject of microplastics in the environment and the food chain has been discussed extensively. Several studies show the magnitude of the pollution of microplastics in sewage treatment plants, waters (rivers and lakes), oceans and shore sections, as well as fishes, mussels and invertebrates.
Plastics decompose under the influence of various environmental factors. Generally, plastic particles with a size of less than five millimeters are referred to as microplastic particles.

This article gives an overview of the term “microplastics”. It describes the definition, occurrences, sources and analytical testing approaches in general, and at WESSLING in particular. Also, additional investigations that are required to develop validated methods for sampling and analysis are discussed, after clarification of the potential risk to various organisms.

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Pesticide residue analysis in Hungary between 1967 and 2015

Monday, March 21, 2016

Authors: Árpád Ambrus, Adrien Vásárhelyi

 

Around the same time of the development of modern large scale plant protection, exem­plary even on an international level, it became necessary to check pesticide residue con­centrations in treated crops, soils and surface waters. OÉTI methods were continuously improved by the young, well-trained and enthusiastic staff of the testing laboratories equipped with state-of-the-art instruments, and procedures satisfying the needs of wide-ranging analytical tasks were developed, as a result of which a four-volume integrated method collection was already published in 1976, and from 1978 analytical results were already processed and evaluated with the help of computers.

By regular training courses and by prescribing strict quality assurance requirements, we ensured that the results of the 20 testing laboratories were comparable. For the staff of a network, having such a methodological background and this high level professional knowledge, it was not a problem to obtain accreditation, in accordance with international requirements, according to the Good Laboratory Practice (GLP) and standard ISO 17025, and then to participate outstandingly in international conferences and proficiency testing schemes after joining the European Union.

However, the economic state of the country did not allow for a large number of testing laboratories to be maintained. Concentration of the analyses and operating a smaller number of laboratories but with larger staffs were also justified by the optimal utilization of high performance, expensive instruments.

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Excerpts from the history of food safety

Monday, March 21, 2016

Author: Mária Szeitzné Szabó

Just as obtaining and consuming food is part of everyday human life, so have food­borne diseases been occurring regularly throughout history. Most of these sank into oblivion, however, certain events of greater importance, or ones that affected a large number of people or were memorable because of their nature, novelty or long-term effects have been included in source materials preserving our history in written form. There are references to diseases in the holy books that constitute the basis for certain religions (e.g., the Bible or the Quran), as well as detailed food preparation and eating rules aimed at preventing diseases.

Because of the rudimentary nature of scientific knowledge, sometimes it took several centuries until the cause of an epidemic disease could be determined and the mea­sures necessary for prevention could be taken. These diseases were often outbreaks of microbial origin, but toxicoses also occurred frequently, and in many cases they had serious, long-term consequences. This paper mentions several such events, for example, chronic lead poisoning that presumably played a role in the fall of the Roman Empire, or mass diseases accompanied by different syndromes caused by mold toxins.

Unfortunately, this phenomenon was not eliminated by the development of science and technology, so foodborne illnesses still occur and, because of globalization and world trade, they can reach practically any part of the world in a short time. The article also discusses the risks of industrial development and also some of the major food counter­feiting cases that occurred recently and which lead to mass diseases.

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The significance of packaging materials and packaging in preserving microbiological food quality

Tuesday, December 08, 2015

dr. Veronika Hedvig Tabajdi-Pintér


Packaging plays an important role in ensuring the high quality of foods produced, and also in maintaining it for longer and longer times. Quality requirements for modern food packaging materials are increasing continuously, year by year. The requirements for packaging, in terms of microbiology, are the following: they should provide protection

against microbiological spoilage and microbiological contamination of the environment, prevent contamination of the food by pathogenic and spoilage microorganisms and, last, but not least, it is important for packaging materials not to be carriers of microorganisms.

 

For the foods contained in them, packaging materials have to ensure the right humidity and/or gas composition (right permeability), prevention of microbiological corrosion,

resistance to preservation procedures and material handling, inhibition of the proliferation of the microorganisms found in the product, and credible information of consumers about the quality and quantity of the packaged food, as well as its date of minimum durability or use-by-date. From an environmental protection point of view, it is a further requirement for non-recyclable packaging materials to be biodegradable. Microorganisms also play a significant role in the decomposition.

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Refining customer exposure due to pesticide residues – Part 1

Tuesday, September 29, 2015

Andrea Zentai, Kata Kerekes, István Szabó, Árpád Ambrus

 

1. Summary

The targeted use patterns of pesticides are evaluated, in relation to the safety of consumers based on the results of supervised trials performed before registration, The dietary intake of the relevant resiudes is calculated with the so called deterministic method providing only a point estimate. Customer exposure can be determined more realistically and in a more refined way based on the results of monitoring programmes performed following practical application of the pesticides, especially by using probabilistic calculation procedures gaining ground gradually in practical applications. In addition to consumption data of the crops treated, for crops of medium size, their individual weight distribution and the variability factor expressing the relationship of pesticide residues in the individual units and the average residues in the samples are required for calculations performed by both methods. For the latter two parameters, only limited data are available from a few countries.

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Effect of demographic factors on consumer food waste

Tuesday, September 29, 2015

Authors: Barbara Bódi, Gyula Kasza

 

Consumer food waste is a social and economic problem affecting our country as well, and in alleviating this problem, raising awareness plays a key role. At the same time, it is important to emphasize that for risk-free spreading of good practices, proper professional basis in food chain safety are needed. Therefore, the National Food Chain Safety Office is directly involved in this issue, justifying direct data collection by us in this area. As the first element of the professional program, a consumer survey of nationwide representativity was performed by conducting personal interviews of 1006 people. Main demographic factors with significant effect on food waste were identified using crosstab analysis. Based on the results, male consumers, people in their thirties and higher income households can be considered priority target groups of prevention campaigns. By analyzing available data further, we wish to identify the habits and attitudes of the above-mentioned potential target groups, the results of which can be used effectively in awareness raising campaigns planned for the near future, together with other professional and non-governmental organizations participating in the management of the problem.

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Analysis of the flavonoid content of a tea made of herbal drugs and a tea blend

Tuesday, June 30, 2015

Authors: M.Nádosi, L. Lelik, J. Bernáth1, L. Bányai.

 

1. Summary

Flavonoid content of a tea blend considered as food called „Pannonhalmi májvédő” (Hepatoprotective from Pannonhalma) was studied by the authors. Flavonoidtype compounds were analyzed using two procedures. During the experiments, methods of the Hungarian Pharmacopoeia Ph. Hg. VIII. 01/2003:1833 (acetone extraction) and Ph. Hg. VIII. 01/2002:1432 (alcohol extraction) were applied. Flavonoid content of the acetone or alcohol extracts were determined by a photometric method in both procedures. It was determined that the liver protecting effect of the tea blend studied is provided primarily by the main active ingredient of milk thistle, a flavonolignan complex called silymarin. During the study, flavonoid content of the tea blend was determined by the authors in hyperoside equivalent.

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Results of the arsenic content analysis of differ­ent water and food sam­ples

Tuesday, March 31, 2015

Author: Tamás János Szigeti

 

1. Summary

During its development, mankind has experienced incredible technical and scientific development over the last several hundred years. A physical and chemical burden never before seen has been imposed on the living environment of people by industrialization and the ever increasing use of chemicals. This burden resulted in the increasing contamination of the environment, including aquiferous environmental elements, and so mankind has to consider, when consuming food, the toxic effects of many compounds that can harm one’s health.

 

In addition to contamination caused by industrial activities, undesirable substances can enter the food chain from natural sources as well. One of these elements, entering our bodies with drinking water and solid foods, is arsenic which is present in our environment bound in both organic and inorganic compounds. In this paper, the answer is sought to the question whether, knowing the harmful effects of arsenic on people’s health, the radical change in limit value by the European Union which modified the allowable arsenic content of drinking water from 50 μg/L to 10 μg/L seems justified.

 

According to the measurement results of the laboratory of the Food Safety Business Unit of WESSLING Hungary Kft., and also based on all other data studied, it can be stated with high certainty that with the maximum allowed value of 50 μg/L that was in effect for dinking waters in Hungary until the end of 2013, the Hungarian population did not have to be afraid of health damages caused by the toxic effect of arsenic. Among the literature material available to me, I found a recently published paper, dealing in detail with the sources and extent of the arsenic load of Hungarian people. Conclusions of the authors also support the opinion that the domestic arsenic load, although not negligible, is not expected to cause observable health deterioration for the citizens of Hungary.

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A farewell to academician József Farkas

Monday, January 12, 2015

We are staggered and sad to bid farewell to Professor József Farkas who, in addition to his numerous scientific pursuits, was the president of the editorial board of the Journal of Food Investigations and, as before, had been actively involved in shaping the magazine since its renewal with his wise advice, experience and excelllent scientific papers.  We think it proper to present briefly the life of the most influential personality of Hungarian food science and microbiology below.

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The Nobel prize in Chemistry and Staphylococcus aureus. The role of modern mass spectrometry in the identification of microorganisms.

Monday, January 12, 2015

Author: Csaba Lovász

 

Experts and laboratories supervising food safety are faced with new challenges by globalized markets, and rapidly changing food industrial technologies and nutrition trends. One of the most important tasks of microbiological laboratories is the analysis of raw materials and products (feeds and foods) entering the food chain, fast and reliable detection and identification of the presence of pathogenic microorganisms. Detection of pathogenic microorganisms might take 5 to 8 days using standard microbiological culture methods, therefore, the emphasis of modern microbiological methods is shifting towards rapid instrumental analyses. Thanks to research in molecular biology, methodologies that can provide reliable results for a large number of samples in a short time are becoming routine laboratory methods. read more ...

News of NÉBIH -Only the best: authority products on the Szupermenta blog

Monday, January 12, 2015

Priorities of the main developments to be realized in the period 2013-2022 in the fields of food safety and food chain safety have been formulated by the Ministry of Agriculture and the National Food Chain Safety Office (NÉBIH) in the Food Chain Safety Strategy adopted in 2013. According to the new strategy, the Ministry and NÉBIH – in addition to strengthening control functions regarding safety and quality, and increasing their efficiency – intend to pay special attention to disseminating information to the public, to increasing customer awareness, to general commuication of risks and to prevention. In order to reach a wider range of people and to inform them credibly, an online product testing blog named Szupermenta (Super mint) was launched by NÉBIH in November 2014. read more ...

The evolution of the term “baking quality” of wheat from the beginning to present time through the eyes of a cereal chemist – a brief extract from an

Wednesday, October 01, 2014

Author: Ferenc Békés


1. Overview

Principally the physical and chemical properties of wheat proteins determine the baking quality of wheat flour and the strength of gluten. Wheat gluten, a unique complex compound is formed during dough mixing from interacting

hydrated glutenin and gliadin proteins of the flour. Glutenins are the macropolymers, built up by polypeptide subunits, gliadins are monomer type single polypeptides. The glutenins are responsible for the elasticity of the

dough, while the gliadins are responsible for the plasticity. Wheat proteins can be distinguished as soluble and insoluble proteins.


The soluble proteins belong to the groups of the albumins and globulins. Numerous polypeptides form the group of the insoluble proteins group, the above mentioned gluten proteins: α–, β-, γ– and ω-gliadins, low and high molecular weight glutenin subunits (LMW GS and HMW GS, respectively). Based on the genetic background of these polypeptides they also can be grouped as sulphur poor, sulphur rich and high molecular weight (HMW) prolamins.

 

Research activity on wheat proteins has shifted in the direction of molecular biology during the last 25 years, supported by polymer- and colloid chemistry. Nowadays, with the applications of available methods and new analytical equipment allow the determination of the dough properties using just a few grams of wheat sample. As the state of the art of these methods, it is possible to make a baking trial from 2 grams of flour in a thimble sized special oven. The chemical composition and functional properties of flour can be examined directly or indirectly in in vivo and in vitro conditions. The gene of an ω-gliadin analogue of barley, called C hordein, has been systematically modified to produce analogue glutenin proteins (ANG) by varying the size of the gene as well as the number and location of cysteine groups in the polypeptide.


The effects of supplementing the bacterially expressed ANG proteins into the flour on the mixing properties have been tested by in vitro incorporation experiments and the optimal gene variant has been selected for wheat transformation. The successfully produced transgenic wheat showed an 11% improvement in baking quality, while the mixing energy consumption decreased by 20%.

 

In the light of wheat breeding, the most important outcome of these model based investigations is that, instead of targeting the introduction of a certain individual allele of HMW GS, it is more desirable to construct different allele combinations, because the high impact of the allele-allele interactions.

 

Principles and practices of control of pesticide residues in food

Tuesday, July 01, 2014

Autors: Árpád Ambrus, Zsuzsa Farkas, Zsuzsanna Horváth, Gabriella Suszter

 

 

This paper reviews the information available on the characteristics of the distribution of pesticide residues in primary and composite samples of sizes specified by relevant standards. Residue data measured in >19000 crop units, 144 composite samples taken from commercially treated crops, supervised trials samples taken from 1900 crop-pesticide combinations, >1200 duplicate samples taken from supervised trials were evaluated and complemented with numerous computer modelling for the determination of typical sampling uncertainties for 19 commodity groups. In case of potentially mixed lots, it is appropriate to multiply the typical sampling uncertainties with a factor of 1.4.

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„Breaking out of the mystery of authority” Interview with dr. Márton Oravecz, president of the National Food Chain Safety Office (NÉBIH)

Monday, June 30, 2014

Autors: Tamás János Szigeti, Gábor Szunyogh


Partnership with businesses, public authority, closer international and scientific relations, opening to the public, development of a knowledge base, a more coherent and uniform laboratory management system, inspections based on risk assessment just a few keywords from the interesting topics that were discussed with the president of NÉBIH, one of the organizations supporting our journal, NÉBIH.

 

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Organic migrants of food contact materials and analytical possibilities of the compounds leached

Monday, March 24, 2014

Autors: Tamás János Szigeti, Szekeres Zoltán1, Kovács Ágnes


There are four thousand materials in the world regularly coming into contact with foods [1], most of them some kind of packaging materials. Compounds leaching from these materials and entering our foods can have a detrimental effect on the health of the person consuming the food, so it is very important to have food contact materials tested in suitable laboratories.

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60 years of the Journal of Food Investigatoins in the light of the last 30 years

Monday, March 24, 2014

Autor: Pál Molnár


The Journal of Food Investigations was founded 60 years ago as a periodical of the Hungarian Authority Food Control, in 2014 marks its 60th edition. The foundation of the Journal of Food Investigations (Élelmiszervizsgálati Közlemények, ÉVIK) was initiated in May 1954 by the hemistry and Food Control Institute of Budapest. The first managing editor was József Kottász, head of the Drinks and Alcohol Industry Department of this Institute. The Swiss periodical „Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene” served as model. Accordingly, the initial aim was to publish methods necessary for the control of „adulterated foods and other consumer goods”, as well as to make available new and improved chemical, physico-chemical and microbiological test methods for experts used for the determination of quality of foods.

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Research – development – innovation

Tuesday, July 01, 2014

Autor: NÉBiH


By the beginning of the 3rd millennium, growth of the international food trade, occurrence of new technologies and new pathogens, furthermore rapid changes in the sociological factors of food consumption created new challenges to humanity, accordingly an effective solution can only be achieved by the use of consistent tools of science. In the interest of these goals the establishment of an effective control system is exceptionally important for the screening of known and unknown hazards, in which also laboratories play a key role.

 read more ...
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