The efficacy of salting to ensure the safety of “Bagaces” cheese was assessed. Six producers with different processing practices were visited to develop a standard processing protocol for “Bagaces” cheese making. The effect of two different salting methods (brine or dry direct salting) and two cheese geometries (block or cubes) were assessed on product pH, water activity (Aw) and salt content. Both cheese geometry and salting method significantly influence the salting kinetics (p=0.0027 and p=0.0187, respectively), yet based on the physicochemical properties measured and its influence on pathogens growth based on previous studies, salting may not guarantee the safety of the final product as a critical measure of control since the growth of reference pathogens is likely to occur. Therefore, milk pasteurization, refrigeration during cheese storage and distribution, and strict application of good manufacturing practices are required for the safety assurance of this artisanal Mesoamerican cheese.
Food and Chemical Toxicology, 2024
This paper proposes a comprehensive two-part framework for allergenicity assessment: the first part emphasises systematic consideration of knowledge and data requirements, while the second part proposes the application of a generic assessment approach, integrating a Threshold of Allergological Concern.
Archivos Latinoamericanos de Nutrición, 2024
La presencia de sobrepeso y obesidad aumentan la morbimortalidad de la población latinoamericana. La deficiencia de micronutrientes como el calcio y la vitamina D se han relacionado con un aumento del riesgo de obesidad. El objetivo de la investigación fue determinar la relación entre la ingesta de vitamina D y de calcio con los factores de riesgo para obesidad en la población urbana costarricense incluidas en el Estudio ELANS.
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The growing world population, changing dietary habits, and increasing pressure on agricultural resources are drivers for the development of novel foods (including new protein sources as well as existing protein sources that are produced or used in an alternative way or in a different concentration). These changes, coupled with consumer inclination to adopt new dietary trends, may heighten the intake of unfamiliar proteins, or escalate consumption of specific ones, potentially amplifying the prevalence of known and undiscovered food allergies. Assessing the allergenicity of novel or modified protein-based foods encounters several challenges, including uncertainty surrounding acceptable risks and assessment criteria for determining safety. Moreover, the available methodological tools for gathering supportive data exhibit significant gaps. This paper synthesises these challenges, addressing the varied interpretations of "safe" across jurisdictions and societal attitudes towards allergenic risk. It proposes a comprehensive two-part framework for allergenicity assessment: the first part emphasises systematic consideration of knowledge and data requirements, while the second part proposes the application of a generic assessment approach, integrating a Threshold of Allergological Concern. This combined framework highlights areas that require attention to bridge knowledge and data gaps, and it delineates research priorities for its development and implementation.
Download the full paper
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