Summary of a presentation of 44. Kulmbacher week 2009

Regulation (EC) No. 882 / 2004 from 29. April 2004 looks in order to verify compliance with feed and food law in the European Union for the designation of Community - Reference Laboratories (community reference laboratories; CRLs) and National Reference Laboratories (NRLs) ago. Any concrete indication of CRLs for the different residues and contaminants carried in Regulation (EC) No. 776 / 2006 from 23. May 2006. The CRLs to inform inter alia, the NRLs on analysis methods, perform proficiency tests and offer training courses for NRLs. The tasks of NRLs consist essentially in a tight cooperation with the relevant CRL, the coordination of the activities of official laboratories and carrying out comparative tests between the official national laboratories.

At the Max Rubner Institute (MRI) in Kulmbach needed for the EU-wide interlaboratory studies reference materials for the CRL for dioxins and polychlorinated biphenyls (PCBs), (Chemical and Veterinary Investigation Office, Freiburg, Germany) and the CRL were for Polycyclic Aromatic Hydrocarbons (PAH ) (joint Research Centre of the European Commission, Geel, Belgium) made. As reference materials for dioxins and PCBs Brühwurstkonserven were made in two different contamination levels. Was deliberately left out on doping the material with standard connections and only resorted to biased by environmental influences meat. The preselection of meat used was based on the knowledge of the current load situation of dioxins and PCBs in meat from the results of the research project "Status Survey on dioxins and PCBs in feed and food of animal origin".

1.   0 comment
2.   Displayed 2308 times

Summary of a presentation of 44. Kulmbacher week 2009

The product quality of an acquired by the final consumer meat product is determined by a variety of factors. During the production, storage and transport the quality is affected by hygienic conditions, temperature, type of packaging, storage time. For detecting and monitoring of these factors suitable measuring devices are required.

"FreshScan" - a project funded by the BMBF project - is exactly at those points. A non-destructive measurement of the meat condition by means of a hand detector, by the packaging, is the main objective of the project. The development of a microchip for on-line recording of the parameters such as time and temperature is a further object.

1.   0 comment
2.   Displayed 2307 times

Summary of a presentation of 44. Kulmbacher week 2009

In untreated poultry meat or into poultry cuts there is a physiologically fixed ratio of crude protein to meat own water, which is expressed in the so-called spring rate. To assess a technical failure Water Extension (extraneous) the physiological water protein ratio (W / P) is used currently. For the purposes of marketing standards Council Regulation (EC) No. 543 / 2008 Commission regulates the determination of the W / P as an indicator of technically unavoidable water absorption during production. For the provision is inter alia specified that the cuts and carcass as a whole, are to be examined ie with bones. Maximum values ​​are defined for different cuts of chicken and turkey, which are based on calculations of EUVergleichsstudie from the year 1993.

Objective of the study was to determine the influence of sample preparation (analysis with or without bone) and a comparison of physiological W / PVerhältnisse of cuts German production from the years 1993 and 2007. Other potential factors influencing the W / P under practical conditions were examined. The study included a total 560 chicken legs from different herds and 480 turkey upper lobes, each of which was taken in representative slaughterhouses. The slaughterhouses referred to differences in the slaughter techniques in some points.

1.   0 comment
2.   Displayed 2758 times

Summary of a presentation of 44. Kulmbacher week 2009

In summer 2007 was supported by a cross-regional accumulation of salmonellosis caused by Salmonella enterica ssp. enterica serovar Panama (Panama S.) in children and infants with total 52 reported sick from twelve Länder reports (Epidemiological Bulletin, no. 5, 2008, Robert Koch Institute). As the outbreak vehicle of a certain company were in an epidemiological study (eg questionnaires to-eat and shopping behavior in cases and controls) "Mini Salami sticks in bags" identified and thus classified Minisalami products as risk food.

In response, was reviewed by us in the context of a project initiated by the BMELV the project, how pathogens occur in Mini Salamis ( "trade sample study") and how the major food pathogens (Salmonella spp. Incl. The outbreak strain S. Panama, Shiga-toxin producing Escherichia coli (STEC), Listeria monocytogenes and Staphylococcus aureus) in these products act ( "challenge tests").

1.   0 comment
2.   Displayed 2320 times

Summary of a presentation of 44. Kulmbacher week 2009

The sensation about the date from which meat is to be regarded as corrupt, is often contradictory and is regarded as subjective. Spoilage of meat is caused by microorganisms that after slaughter and during cutting on the fresh - more or less aseptic sectional areas - reach. Initial counts on the surface reach even in good slaughter hygiene 103-104 per cm2 or even more. These numbers may increase during prolonged or improper storage on 107-108 per cm2. From about 107 a significant change in odor is according to literature perceive and counts of 108 a mucus production is obvious.

In connection with the "rotten meat scandals" and the possible processing hygienically dubious raw materials, it is a goal of our work, to be able to prove that such raw materials in heated products.

1.   0 comment
2.   Displayed 2223 times

Summary of a presentation of 44. Kulmbacher week 2009

Food safety and process hygiene are central concerns of the food industry. An important aspect here is to avoid contamination with hygienically relevant bacteria such. As Escherichia coli in food production. This won with the introduction of the new Community food hygiene at 01. January 2006 more important.

The classical microbiological methods currently used in practice are time consuming and expensive and, in particular small and medium enterprises (SMEs) in the food industry before corresponding problems because due to lack of its own laboratory capacity external service offers must be accepted. In addition, due to the long duration of classical microbiological control a delay in the process chain, which in turn leads to delayed product release. Alternative immunological and molecular biological detection methods are prone to failure, particularly in complex matrices, and have a relatively high detection limit or require costly equipment that can be operated only by qualified personnel.

1.   0 comment
2.   Displayed 2144 times

Sales of organic drinking milk has increased significantly in recent years. Due to the significant trading price difference and the limited supply of raw material, however, the booming market increases the risk of misdeclaration of conventionally produced milk. Therefore, it was worked at the Institute of Safety and Quality of Milk and Fish at the Kiel location of the Max Rubner Institute for procedures for verifying the authenticity of organic milk. A detection method that allows a distinction organically and conventionally produced milk at retail level when in doubt, represents a useful addition to the operational controls and serves both to protect the consumer as well as the conscientious producers.

The composition of milk is determined significantly by the ingested feed. Due to the changing food supply while also seasonal fluctuations play an important role. The scientific approach was therefore designed to make characteristics of organic milk find that arise from the special feeding of organic cows and also guarantee a significant period of possible seasonal independently a demarcation of conventionally produced milk. As part of the research carried out the gas chromatographic analysis of fatty acid composition as well as the mass spectrometric determination of stable isotope ratio of carbon (delta-13C) and nitrogen (delta-15N) were used.

1.   0 comment
2.   Displayed 2106 times

A trip to Europe is always a balancing act taste. taste apples, yogurt or meat products at home, unlike in the distance. This reflects not only the holiday mood - in fact organic products are grown and processed in the neighboring countries according to different specifications. The result are differences that you smell, see and taste can. The EU project Ecropolis welcome country-specific differences on the track. The starting signal was given at the kick-off meeting in the Swiss Frick in canton Aargau.

1.   0 comment
2.   Displayed 2180 times

How sour the rain is, indicates the pH, the Danish chemist Søren Sørensen introduced for the concentration of hydrogen ions 100 years ago. Almost 50 milestones of science of the last 300 years presenting the latest issue of "Nachrichten aus der Chemie". Among them: Since 100 years hot heredity "Gene" and since 50 years hot insect attractants "pheromones".

1.   0 comment
2.   Displayed 2222 times

Nanotechnology is moving in the food sector: in the form of additives or in packaging materials. A study by the Centre for Technology Assessment TA-SWISS provides an overview of the nanomaterials are already being used to. They rated products that contain nanomaterials, with respect to environmental issues and sustainability. Next it shows where future developments might take and where caution is required.

1.   0 comment
2.   Displayed 2179 times

New study of the Öko-Institut analyzed nanomaterials in food: interesting case of packages, useful for food only in exceptional cases

You are in PET bottles, packaging films and as additives in the seasoning: nanoparticles. Nanotechnology has arrived in the food sector. But what exactly is to buy in the shops, as the future development might look like and where the risks lie about it are as yet only a few studies. On behalf of TA-SWISS, the Centre for Technology Assessment in Bern, the Institute has now dealt extensively with these issues. Analyzes experts have mainly the Swiss market, the results may be largely transferred to Germany.

Main results of the new study, which is now presented to the public. "So far, only a few foods with nano components in the Swiss market are available The Nano additives used therein have been used for years, are reviewed toxicological and they are therefore included no risks for consumers from ", project Martin Möller together the Öko-Institut. However: "The contribution of nanotechnology to an environmentally friendly and health-promoting diet is currently low and will remain so well in our view," says Dr. Ulrike Eberle, an expert on sustainable food.

1.   0 comment
2.   Displayed 2232 times