Dr Sofia Agriopoulou works as an Assistant Professor at the Department of Food Science and Technology, University of the Peloponnese, Greece. Sofia does research in Food Chemistry, Food Packaging and Phytochemistry. Phone: +306978653778 Address: University of the Peloponnese, Faculty of Agriculture and Food Department of Food Science and Technology, Campus Antikalamos, 24-100 Kalamata, Messinia, Greece
Global food safety and food security are key principles to be followed in the context of the impl... more Global food safety and food security are key principles to be followed in the context of the implementation of Food Safety Management Systems (FSMSs) and capacity-building programs. This research article assesses the contemporary developments of FSMS standards as capacity-building programs (CBPs) worldwide and identifies the primary constraints and advantages associated with their implementation by small-and mediumsized enterprises (SMEs) and smallholder farmers (SHFs) across different world regions. The lead authors and contributors of a recent research paper on FSMS implementation in SMEs in developing regions 1,2 have collaborated to publish this research article expressly for Food Safety Magazine. They are active and reliable agriculturists; capacity-building program contractors-delegates; academics; and food safety professionals, practitioners, experts, and specialists.
Food fraud is a matter of major concern as many foods and beverages do not follow their labelling... more Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for thes...
Adulteration and fraud are amongst the wrong practices followed nowadays due to the attitude of s... more Adulteration and fraud are amongst the wrong practices followed nowadays due to the attitude of some people to gain more money or their tendency to mislead consumers. Obviously, the industry follows stringent controls and methodologies in order to protect consumers as well as the origin of the food products, and investment in these technologies is highly critical. In this context, chemometric techniques proved to be very efficient in detecting and even quantifying the number of substances used as adulterants. The extraction of relevant information from different kinds of data is a crucial feature to achieve this aim. However, these techniques are not always used properly. In fact, training is important along with investment in these technologies in order to cope effectively and not only reduce fraud but also advertise the geographical origin of the various food and drink products. The aim of this paper is to present an overview of the different chemometric techniques (from clusterin...
As the global consumers’ demand towards minimally processed freshlike foods has been continuously... more As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.
Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause economic and... more Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause economic and health issues and are culpable for serious harmful health and economic matters affecting consumers and global farmers. Consequently, the detection and quantification of AFs in foods/feeds are paramount from food safety and security angles. Nowadays, incessant attempts to develop sensitive and rapid approaches for AFs identification and quantification have been investigated, worldwide regulations have been established, and the safety of degrading enzymes and reaction products formed in the AF degradation process has been explored. Here, occurrences in feed commodities, innovative methods advanced for AFs detection, regulations, preventive strategies, biological detoxification, removal, and degradation methods were deeply reviewed and presented. This paper showed a state-of-the-art and comprehensive review of the recent progress on AF contamination in feed matrices with the intention of i...
The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently ... more The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently become a source of severe worldwide food insecurity since these toxicants may damage human health. The consumption of aquatic food itself represents a relatively novel and non-negligible source of mycotoxins. Mycotoxins in seafood lead to important human genotoxins, carcinogens, and immunosuppressors. Consequently, it is crucial to quantify and characterize these contaminants in aquatic food products subject to extensive consumption and develop new regulations. The present paper provides an overview of recent advancements in liquid chromatography and mass spectrometry and the coupling of these techniques for identifying and characterizing mycotoxins in various fresh, comestible, and treated marine products. The disposable data display that a multiplicity of fungal species and further mycotoxins have been detected in seafood, comprising aflatoxins, ochratoxins, fumonisins, deoxynivalenol,...
Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and p... more Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and pose a serious health risk to both humans and animals. The behaviour of aflatoxins under the influence of chemical reagents has been extensively studied, due to the possible application of such methods in detoxification of contaminated products. In this thesis, which is part of the research field of physical chemistry and food safety, the use of ozone gas was studied as a mean of reducing or completely eliminating the B1, B2, G1 and G2 of aflatoxins levels in pure substrates and foods. Initially, the behaviour and stability of aflatoxins solutions with different initial concentrations were studied, in triple distilled water. Furthermore, the stability of solutions of aflatoxins in acetonitrile or alkaline buffers with different pH values, was also studied. From the kinetic study of the effect of ozone gas on the aflatoxins’ degradation in neutral, alkaline and acidic solutions the kinetic...
The application of chemometrics, a widely used science in food studies (and not only food studies... more The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric...
Page 1. Chapter 11 Recent Advances in Analytical Methods for Determination of Migrants Henry C. H... more Page 1. Chapter 11 Recent Advances in Analytical Methods for Determination of Migrants Henry C. Hollifield, Roger C. Snyder, Timothy P. McNeal, and Thomas Fazio Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204 ...
Global food safety and food security are key principles to be followed in the context of the impl... more Global food safety and food security are key principles to be followed in the context of the implementation of Food Safety Management Systems (FSMSs) and capacity-building programs. This research article assesses the contemporary developments of FSMS standards as capacity-building programs (CBPs) worldwide and identifies the primary constraints and advantages associated with their implementation by small-and mediumsized enterprises (SMEs) and smallholder farmers (SHFs) across different world regions. The lead authors and contributors of a recent research paper on FSMS implementation in SMEs in developing regions 1,2 have collaborated to publish this research article expressly for Food Safety Magazine. They are active and reliable agriculturists; capacity-building program contractors-delegates; academics; and food safety professionals, practitioners, experts, and specialists.
Food fraud is a matter of major concern as many foods and beverages do not follow their labelling... more Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for thes...
Adulteration and fraud are amongst the wrong practices followed nowadays due to the attitude of s... more Adulteration and fraud are amongst the wrong practices followed nowadays due to the attitude of some people to gain more money or their tendency to mislead consumers. Obviously, the industry follows stringent controls and methodologies in order to protect consumers as well as the origin of the food products, and investment in these technologies is highly critical. In this context, chemometric techniques proved to be very efficient in detecting and even quantifying the number of substances used as adulterants. The extraction of relevant information from different kinds of data is a crucial feature to achieve this aim. However, these techniques are not always used properly. In fact, training is important along with investment in these technologies in order to cope effectively and not only reduce fraud but also advertise the geographical origin of the various food and drink products. The aim of this paper is to present an overview of the different chemometric techniques (from clusterin...
As the global consumers’ demand towards minimally processed freshlike foods has been continuously... more As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.
Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause economic and... more Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause economic and health issues and are culpable for serious harmful health and economic matters affecting consumers and global farmers. Consequently, the detection and quantification of AFs in foods/feeds are paramount from food safety and security angles. Nowadays, incessant attempts to develop sensitive and rapid approaches for AFs identification and quantification have been investigated, worldwide regulations have been established, and the safety of degrading enzymes and reaction products formed in the AF degradation process has been explored. Here, occurrences in feed commodities, innovative methods advanced for AFs detection, regulations, preventive strategies, biological detoxification, removal, and degradation methods were deeply reviewed and presented. This paper showed a state-of-the-art and comprehensive review of the recent progress on AF contamination in feed matrices with the intention of i...
The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently ... more The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently become a source of severe worldwide food insecurity since these toxicants may damage human health. The consumption of aquatic food itself represents a relatively novel and non-negligible source of mycotoxins. Mycotoxins in seafood lead to important human genotoxins, carcinogens, and immunosuppressors. Consequently, it is crucial to quantify and characterize these contaminants in aquatic food products subject to extensive consumption and develop new regulations. The present paper provides an overview of recent advancements in liquid chromatography and mass spectrometry and the coupling of these techniques for identifying and characterizing mycotoxins in various fresh, comestible, and treated marine products. The disposable data display that a multiplicity of fungal species and further mycotoxins have been detected in seafood, comprising aflatoxins, ochratoxins, fumonisins, deoxynivalenol,...
Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and p... more Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and pose a serious health risk to both humans and animals. The behaviour of aflatoxins under the influence of chemical reagents has been extensively studied, due to the possible application of such methods in detoxification of contaminated products. In this thesis, which is part of the research field of physical chemistry and food safety, the use of ozone gas was studied as a mean of reducing or completely eliminating the B1, B2, G1 and G2 of aflatoxins levels in pure substrates and foods. Initially, the behaviour and stability of aflatoxins solutions with different initial concentrations were studied, in triple distilled water. Furthermore, the stability of solutions of aflatoxins in acetonitrile or alkaline buffers with different pH values, was also studied. From the kinetic study of the effect of ozone gas on the aflatoxins’ degradation in neutral, alkaline and acidic solutions the kinetic...
The application of chemometrics, a widely used science in food studies (and not only food studies... more The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric...
Page 1. Chapter 11 Recent Advances in Analytical Methods for Determination of Migrants Henry C. H... more Page 1. Chapter 11 Recent Advances in Analytical Methods for Determination of Migrants Henry C. Hollifield, Roger C. Snyder, Timothy P. McNeal, and Thomas Fazio Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204 ...
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