Rapid analytical approach for quality assurance of pet food products using ultrafast GC analyzer (e-nose)

2020 ◽  
Author(s):  
Lili Towa ◽  
Andrew Cowell ◽  
Herve Lechat
Keyword(s):  
Quality Assurance ◽  
Analytical Approach ◽  
Food Products ◽  
Pet Food

Quality assurance labels as drivers of customer loyalty in the case of traditional food products

2012 ◽  
Vol 25 (2) ◽  
pp. 156-162 ◽  
Author(s):  
Polymeros Chrysochou ◽  
Athanasios Krystallis ◽  
Georges Giraud
Keyword(s):  
Quality Assurance ◽  
Customer Loyalty ◽  
Food Products ◽  
Traditional Food

scholarly journals Quality assurance and halal control points for the food industry

2016 ◽  
Vol 46 (4) ◽  
pp. 557-570 ◽  
Author(s):  
An Nee Lau ◽  
Mohd Hafiz Jamaludin ◽  
Jan Mei Soon
Keyword(s):  
Quality Assurance ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Control Points ◽  
Content Type ◽  
Food Contact Surfaces ◽  
End Products ◽  
Halal Food ◽  
Contact Surfaces

Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.

scholarly journals ANALISIS PENGAMBILAN KEPUTUSAN UNTUK PEMBELIAN MAKANAN KEMASAN BERLOGO HALAL MUI (STUDI KASUS IBU RUMAH TANGGA DI PERUMAHAN AUR DURI DAN PERUMNAS KOTA BARU, KOTA JAMBI)

2020 ◽  
Vol 3 (1) ◽  
pp. 50-63
Author(s):  
Putri Hana Jusia ◽  
Saad Murdi ◽  
Lavlinesia
Keyword(s):  
Quality Assurance ◽  
Purchase Intention ◽  
Food Products ◽  
Developed Countries ◽  
Muslim Population ◽  
Indonesian Population ◽  
Halal Food ◽  
Muslim Majority ◽  
The Right ◽  
Religious Aspects

Food is a basic need that must be available all the time for human survival. Food as a source of energy must be of high quality.  In 2016, the Indonesia Ministry of Health issued a program on the consumption of nutrition and safety food. Indonesia is the country with the most Muslim population in the world with 87.17 % of the total Indonesian population of 255,461,700 people (BPS, 2015). It is well known that to get proper food by an individual is consider as ones’ right that must be satisfy. Therefore, food as a strategic commodity perceive to satisfy the right of an individual to obtain a proper consumption of food. Halal food does not only cover religious aspects. Halal certified products have gone through the production process which takes quality, processing, and cleanliness of a product into account. The demand for halal food products is increasing and has been widely proven on the market implementation. Not only in Muslim-majority countries but in developed countries which do have high living standards including standards for quality assurance of food products. The respondents of the study are household wives reside in Aur Duri Residential and Kota Baru Residential, Jambi. The study collected 96 respondents who filled up the surveys. Moreover, the study signified that there are 43 (44 %) respondents who prefer the MUI Halal logo affect their purchase intention. It is influenced by characteristics in terms of religion, age and education. Knowledge, compliance based on beliefs, and awareness of quality assurance and food security affects the perceptions of household wives to the decision to purchase food with halal logo MUI packaging. The marketing strategy that most influences the purchase intention on an individual are price and products that become daily necessities.

scholarly journals Identification of Mammalian and Poultry Species in Food and Pet Food Samples Using 16S rDNA Metabarcoding

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2875
Author(s):  
Laura Preckel ◽  
Claudia Brünen-Nieweler ◽  
Grégoire Denay ◽  
Henning Petersen ◽  
Margit Cichna-Markl ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Animal Species ◽  
Meat Product ◽  
Food Products ◽  
Attractive Alternative ◽  
Pet Food ◽  
Food Authentication ◽  
Dna Metabarcoding ◽  
Reference Samples

The substitution of more appreciated animal species by animal species of lower commercial value is a common type of meat product adulteration. DNA metabarcoding, the combination of DNA barcoding with next-generation sequencing (NGS), plays an increasing role in food authentication. In the present study, we investigated the applicability of a DNA metabarcoding method for routine analysis of mammalian and poultry species in food and pet food products. We analyzed a total of 104 samples (25 reference samples, 56 food products and 23 pet food products) by DNA metabarcoding and by using a commercial DNA array and/or by real-time PCR. The qualitative and quantitative results obtained by the DNA metabarcoding method were in line with those obtained by PCR. Results from the independent analysis of a subset of seven reference samples in two laboratories demonstrate the robustness and reproducibility of the DNA metabarcoding method. DNA metabarcoding is particularly suitable for detecting unexpected species ignored by targeted methods such as real-time PCR and can also be an attractive alternative with respect to the expenses as indicated by current data from the cost accounting of the AGES laboratory. Our results for the commercial samples show that in addition to food products, DNA metabarcoding is particularly applicable to pet food products, which frequently contain multiple animal species and are also highly prone to adulteration as indicated by the high portion of analyzed pet food products containing undeclared species.

scholarly journals Pet Food Quality Assurance and Safety and Quality Assurance Survey within the Costa Rican Pet Food Industry

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 980 ◽  
Author(s):  
Leiva ◽  
Molina ◽  
Redondo-Solano ◽  
Artavia ◽  
Rojas-Bogantes ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Quality Assurance ◽  
Nutritional Quality ◽  
Extrusion Process ◽  
Costa Rican ◽  
Quality And Safety ◽  
Pet Food ◽  
Dog Food ◽  
General Terms

Costa Rican animal feed production is continually growing, with approximately 1,238,243 metric tons produced in 2018. Production-wise, pet cat and dog food are in fifth place (about 41,635 metric tons per year) amongst animal feeds, and it supplies up to 90% of the national market. Pet food production has increased as a response to the increase in the population of dogs and cats in Costa Rica, where 50.5% of households own at least one dog and indicates more responsible ownership in terms of feeding pets. Part of the process of making dry pet food involves a thermal process called extrusion, which is capable of eliminating the microbial load. However, extrusion can compromise nutritional quality to some extent by denaturing proteins, oxidizing lipids, and reducing digestibility. The objective of this study was to evaluate the quality and safety of dry pet food and to assess the effect of the extrusion process on digestibility and the quality of proteins, amino acids, and fatty acids. Pet food samples were collected before and after extrusion and were used to evaluate Good Manufacturing Practices (GMP), based on Central American Technical Regulation (RTCA 65.05.63:11). In general terms, weaknesses in infrastructure, documentary evidence, and post-process practices were observed in two Costa Rican feed manufactories. Feed safety was surveyed through the analysis of Salmonella spp., Escherichia coli, Listeria spp., Staphylococcus aureus, aerobic mesophilic microorganisms, fungi, and yeasts counts. The extrusion process effectively reduced pathogenic microorganisms, and showed no effect on the digestibility of dog food (p = 0.347), however, it could reduce the availability of some nutrients (e.g., amino acids, fatty acids). Furthermore, a retrospective diagnosis was made for puppy food (n = 68), dog food (n = 158), and cat food (n = 25), to evaluate the history of nutritional quality and safety. Finally, it can be confirmed that the correct implementation of GMP allows feed manufacturers to deliver a product of optimum texture, smell, nutritional composition, and safety.

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