Recent Events

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2022

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				COST webinar banner (2560 × 702 px)
				
	

Watch the Webinar HERE

Presentations

Dr Mafalda Quintas - Prof. Nigel Halford

Speaker

Prof. Nigel Halford - Rothamsted Research (UK)

Abstract

Acrylamide forms during industrial food processing and home cooking. For years, the cereals processing industry has been engaged in reducing acrylamide formation through production process optimisations and establishment of guidelines.
The 2017 EC Regulation on acrylamide sets benchmarks on acrylamide levels in food, which are considered to be either challenging or insufficient, depending on who is asked. However, if no drastic action is taken, future regulations may threaten the availability of cereals brands.

A new 4 year COST action, called ACRYRED has kicked-off this fall. ACRYRED's challenge is to establish a multi-disciplinary research and communication network on reducing acrylamide formation, involving the entire value chain from grains to consumer products. If asparagine levels can be reduced through better varieties and farming practices, downstream acrylamide formation in cereals-based products could be reduced significantly. Workstreams will also include integration of knowledge on food chemistry and processing, the risk-benefit of Maillard reaction products, and the economic consequences of mitigation measures that may become available.

Join this webinar to hear more about the action, the partners involved and how you can sign up, from the project leader, Prof. Nigel Halford (Rothamsted Research).

The memorandum of understanding and management committee of ACRYRED can be found here.

Contact Information

Dr Konrad Korzeniowski  - ILSI Europe Scientific Project Manager (kkorzeniowski@ilsieurope.be)

[post_title] => Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => reducing-acrylamide-exposure-of-consumers-by-a-cereals-supply-chain-approach-targeting-asparagine [to_ping] => [pinged] => [post_modified] => 2022-09-20 09:43:18 [post_modified_gmt] => 2022-09-20 13:43:18 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=32981 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [1] => WP_Post Object ( [ID] => 33017 [post_author] => 37 [post_date] => 2022-09-02 13:47:42 [post_date_gmt] => 2022-09-02 17:47:42 [post_content] =>

En general, los alérgenos alimentarios son proteínas y la mayoría, si no todas, pueden ser alérgicas en cierta medida (Barlow et al, 2015). En la actualidad, las alergias alimentarias representan un serio problema de salud pública, debido a su alta incidencia en países desarrollados y aumento evidente en países en desarrollo (Blumenstock, 2018 & Dunlop et al, 2011).

Pero estos últimos no cuentan con información científica que respalde las decisiones de políticas de salud pública y los subsecuentes reglamentos de industrias alimentarias y servicios de alimentación, por lo que se ven obligados a adoptar normativas internacionales que no han considerado los datos de prevalencia de las regiones a las cuales pertenecen.

El Comité de Análisis de Riesgos de ILSI Mesoamérica llevará a cabo una serie de seminarios web iniciando en el mes de julio en donde se analizarán temas relacionados a las alergias alimentarias

Expositora invitada:

MSc. Cindy Hidalgo Víquez
Docente e Investigadora Escuela de Nutrición, Universidad de Costa Rica. Miembro de la Red de Alergias e Intolerancias alimentarias de Costa Rica. [post_title] => Ciclo de conferencias alergias alimentarias, 4 sesión: Efecto del procesamiento de alimentos en la detección y cuantificación de alérgenos con ensayos ELISA [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => ciclo-de-conferencias-alergias-alimentarias-4-sesion-efecto-del-procesamiento-de-alimentos-en-la-deteccion-y-cuantificacion-de-alergenos-con-ensayos-elisa [to_ping] => [pinged] => [post_modified] => 2022-09-08 17:15:50 [post_modified_gmt] => 2022-09-08 21:15:50 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=33017 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 32966 [post_author] => 37 [post_date] => 2022-08-16 15:28:10 [post_date_gmt] => 2022-08-16 15:28:10 [post_content] =>

El concepto «cultura de inocuidad» está creándose un espacio como componente esencial de la gestión de la inocuidad alimentaria y lo estamos viendo aparecer tanto en la legislación europea como en los sistemas de certificación en seguridad alimentaria reconocidos por GFSI (Global Food Safety Iniciative). La idea básica es que el conocimiento científico y las políticas no son suficientes para lograr la inocuidad alimentaria de manera sostenible en una empresa, sino que se requieren medidas que aumenten la conciencia individual y creen cambios reales de comportamiento.

Ahora el Codex establece que las empresas deben aplicar las prácticas de higiene y los principios de seguridad alimentaria para desarrollar, implementar y verificar procesos que proporcionen alimentos inocuos y adecuados para el uso previsto; asegurarse de que el personal sea competente según corresponda a sus actividades laborales; construir una cultura de inocuidad positiva demostrando su compromiso de proporcionar alimentos inocuos y alentando prácticas adecuadas de inocuidad alimentaria; contribuir a mantener la confianza en los alimentos comercializados a nivel nacional e internacional; y, asegurar que los consumidores tengan información clara y fácil de entender que les permita identificar la presencia de alérgenos alimentarios, proteger sus alimentos de la contaminación y prevenir el crecimiento o supervivencia de patógenos transmitidos por los alimentos al almacenar, manipular y preparar los alimentos correctamente.

Según el Codex Alimentarius - Principios generales de higiene de los alimentos - CXC 1-1969 Rev. 2020, Los siguientes elementos son importantes para cultivar una cultura positiva de inocuidad alimentaria:

  • Compromiso de la dirección y de todo el personal con la producción y manipulación de alimentos inocuos;
  • Liderazgo para establecer la dirección correcta e involucrar a todo el personal en las prácticas de seguridad alimentaria;
  • Conciencia de la importancia de la higiene alimentaria por parte de todo el personal de la industria alimentaria;
  • Comunicación abierta y clara entre todo el personal de la industria alimentaria, incluida la comunicación de desviaciones y expectativas; y
  • La disponibilidad de recursos suficientes para garantizar el funcionamiento eficaz del sistema de higiene alimentaria.

Agenda y expositores invitados:

MS PhD. Marisa Caipo
Oficial de Inocuidad y Calidad de los alimentos. Punto focal regional para Resistencia a los antimicrobianos (RAM) y Una Salud. Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO), Oficina Regional para América Latina y el Caribe. Leer más...

Ponencia: Prioridades en inocuidad de alimentos en América Latina

MSc. Alberto Ibáñez Neri
Auditor de tercera parte en normas de Calidad e Inocuidad para alimentos y empaques. Profesor Universidad de Santiago de Chile y Universidad de las Américas, Ecuador. Leer más...

Ponencia: Actualización de definiciones y conceptos

MSc. Rommel A. Betancourt H
Coordinador Regional FAO/OMS para América Latina y el Caribe (CCLAC) Codex Alimentarius. Leer más...

Ponencia: Importancia del CODEX en la Región de CCLAC para el aseguramiento de la inocuidad de los alimentos

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En general, los alérgenos alimentarios son proteínas y la mayoría, si no todas, pueden ser alérgicas en cierta medida (Barlow et al, 2015). En la actualidad, las alergias alimentarias representan un serio problema de salud pública, debido a su alta incidencia en países desarrollados y aumento evidente en países en desarrollo (Blumenstock, 2018 & Dunlop et al, 2011).

Pero estos últimos no cuentan con información científica que respalde las decisiones de políticas de salud pública y los subsecuentes reglamentos de industrias alimentarias y servicios de alimentación, por lo que se ven obligados a adoptar normativas internacionales que no han considerado los datos de prevalencia de las regiones a las cuales pertenecen.

El Comité de Análisis de Riesgos de ILSI Mesoamérica llevará a cabo una serie de seminarios web iniciando en el mes de julio en donde se analizarán temas relacionados a las alergias alimentarias

dreamstime_l_93030729 Dreamstime_xxl_90610590

Agenda y expositores invitados:

MSc. María Gabriela Ortiz Avram
Gerente de ventas y asesora técnica de la empresa Scanco Internacional S.A

Ponencia: Metodologías cualitativas y cuantitativas en la identificación de alérgenos en los alimentos

Dra. Natalia Barboza Vargas
Profesora e investigadora de la Universidad de Costa Rica

Ponencia: PCR en tiempo real (qPCR) y detección de alérgenos en alimentos

Ing. Rodrigo García Ortega
Ejecutivo de desarrollo para la empresa TSI Life Science Advance

Ponencia: Status Quo de la detección de alérgenos por MS

[post_title] => Ciclo de conferencias alergias alimentarias, 3 sesión: Metodologías para la identificación de alérgenos [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => ciclo-de-conferencias-alergias-alimentarias-3-sesion-metodologias-para-la-identificacion-de-alergenos [to_ping] => [pinged] => [post_modified] => 2022-09-02 12:47:32 [post_modified_gmt] => 2022-09-02 16:47:32 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=32923 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 5 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 32981 [post_author] => 24 [post_date] => 2022-08-24 09:10:09 [post_date_gmt] => 2022-08-24 09:10:09 [post_content] => COST webinar banner (2560 × 702 px)

Watch the Webinar HERE

Presentations

Dr Mafalda Quintas - Prof. Nigel Halford

Speaker

Prof. Nigel Halford - Rothamsted Research (UK)

Abstract

Acrylamide forms during industrial food processing and home cooking. For years, the cereals processing industry has been engaged in reducing acrylamide formation through production process optimisations and establishment of guidelines.
The 2017 EC Regulation on acrylamide sets benchmarks on acrylamide levels in food, which are considered to be either challenging or insufficient, depending on who is asked. However, if no drastic action is taken, future regulations may threaten the availability of cereals brands.

A new 4 year COST action, called ACRYRED has kicked-off this fall. ACRYRED's challenge is to establish a multi-disciplinary research and communication network on reducing acrylamide formation, involving the entire value chain from grains to consumer products. If asparagine levels can be reduced through better varieties and farming practices, downstream acrylamide formation in cereals-based products could be reduced significantly. Workstreams will also include integration of knowledge on food chemistry and processing, the risk-benefit of Maillard reaction products, and the economic consequences of mitigation measures that may become available.

Join this webinar to hear more about the action, the partners involved and how you can sign up, from the project leader, Prof. Nigel Halford (Rothamsted Research).

The memorandum of understanding and management committee of ACRYRED can be found here.

Contact Information

Dr Konrad Korzeniowski  - ILSI Europe Scientific Project Manager (kkorzeniowski@ilsieurope.be)

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