Food control

Official Publication of Association of American Plant Food Control Officials (AAPFCO), Association of American Plant Pood Control Officials, West Lafayette, Inc., No. 44,1991. 

Kamat, A. et al.. Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves. Food Control, 14, 529, 2003. 

Garcia-Falcon, M.S. and Simal-Gandara, J., Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up. Food Control, 16, 293, 2005. 

Walker, E., Pritchard, C., and Forsythe, S., Food handlers hygiene knowledge in small food businesses, Food Control, 14, 339, 2003. 

Peters, R.E., The broader apphcation of HACCP concepts to food qnahty in Anstralia, Food Control, 9, 83, 1998. 

Ilyukhin, S.V., Haley, T.A., and Singh, R.K., A survey of control system validation practices in the food industry, Food Control, 12, 297, 2001. 

Validation may mean different things to different people, depending on the context and the application of analytical science. For food control and monitoring purposes, it is generally expected that validation includes the establishment of performance characteristics and evidence that the method fits the respective purpose. ... 

Moreover, new technologies such as LC/MS/MS should be considered and their potential should be recognized in the future. Currently food control laboratories monitor only a part of the pesticides used in their routine work. They prefer active ingredients that can be analyzed by multi-methods or some group-specific methods, because resources to check all relevant pesticides are normally not available. Therefore, many a.i. are monitored only on a case-by-case basis or not at all. An LC/MS multi-residue method, which may be developed in the future, could cover this gap to a large extent. 

On the other hand, single-residue methods developed by the applicants give basic information about appropriate cleanup steps and specific determination procedures. In addition, not many laboratories other than those from the applicants are able to test the real solvent extraction efficiency. The reason is that extraction studies need radio-labeled incurred residues instead of fortified samples. Hence enforcement methods provided by the manufacturers accelerate the development of methods which meet the needs of (official) food control laboratories. 

De Roever C (1998), Microbiological safety evaluations and recommendations on fresh produce , Food Control, 10, 117-143. 

Sengun, M.Y. and Karapinar, M. (2005b) Elimination of Yersinia enterocolitica on carrots (Daucus carota L.) by using household sanitisers . Food Control, 16, 845-850. 

O Mahony F.C., O Riordan T.C., Papkovskaia N., Kerry J.P., Papkovsky D.B., Nondestructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese, Food Control Available online 2006 17 (4) 286-292. 

M. Gonzalez, M.G. Lobo, J. Mendez and A. Carnero, Detection of colour adulteration in cochineals by spectrophotometric determination of yellow and red pigment groups, Food Control, 16,105 112(2005). 

Ozoglu H and Bayindirli A. 2004. Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents. Food Control 13 213-221. 

Sapers GM. 1993. Browning of foods. Control by sulfites, antioxidants and other means. Food Technol 47 75-84. 

Zheng YH, Yang ZF and Chen XH. 2008. Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberries. Food Control 19(5) 470-474. 

Zurich Canton,Official Food Control Authority... 

The ability to provide accurate and reliable data is central to the role of analytical chemists, not only in areas like the development and manufacture of drugs, food control or drinking water analysis, but also in the field of environmental chemistry, where there is an increasing need for certified laboratories (ISO 9000 standards). The quality of analytical data is a key factor in successfully identifying and monitoring contamination of environmental compartments. In this context, a large collection of methods applied to the routine analysis of prime environmental pollutants has been developed and validated, and adapted in nationally or internationally harmonised protocols (DIN, EPA). Information on method performance generally provides data on specificity, accuracy, precision (repeatability and reproducibility), limit of detection, sensitivity, applicability and practicability, as appropriate. 

Following that, in September 1990, the Commission produced a Report which recommended establishing Community quality standards for all laboratories involved in inspections and sampling under the OCF Directive. Proposals on this have now been adopted by the Community in the Directive on Additional Measures Concerning the Food Control of Foodstuffs (AMFC)2 In Article 3 of the AMFC Directive it states ... 

The AMFC Directive requires that food control laboratories should be accredited to the EN 45000 series of standards as supplemented by some of the OECD GLP principles. In the UK, government departments have nominated the United Kingdom Accreditation Service (UKAS) to carry out the accreditation of official food control laboratories for all the aspects prescribed in the Directive. However, as the accreditation agency will also be required to comply with the EN 45003 Standard and to carry out assessments in accordance with the EN 45002 Standard, all accreditation agencies that are members of the European Cooperation for Accreditation of Laboratories (EA) may be asked to carry out the accreditation of a food control laboratory within the UK. Similar procedures will be followed in the other Member States, all having or developing equivalent organisations to UKAS. Details of the UK requirements for food control laboratories are described later in this chapter. 

Although the legislative requirements apply only to food-control laboratories, the effect of their adoption is that other food laboratories will be advised to achieve the same standard in order for their results to be recognised as equivalent and accepted for due diligence purposes. In addition, the Codex... 

Food-control laboratories seeking to be accredited for the purposes of the Directive should include, as a minimum, the following techniques in generic protocols HPLC, GC, atomic absorption and/or ICP (and microscopy). A further protocol on sample preparation procedures (including digestion and solvent dissolution procedures) should also be developed. Other protocols for generic methods which are acceptable to UKAS may also be developed. Proximate analyses should be addressed as a series of specific methods including moisture, fat, protein and ash determinations. 

In Australia each State and Territory used to have their own food legislation.8 However, in 1987 the National Health and Medical Research Council produced the Food Standards Code to bring harmonisation of food legislation throughout the country. The Imported Food Control Act requires that all imported foods comply with the Food Standards Code. In August 1991, the new National Food Authority (NFA) was established. NFA is now responsible for setting all food standards in Australia. 

Food Controls Under the 1906 Act. The Early Years of Federal Food and Drug Control, J.H. Young, ed., Am. Inst. Hist. Pharmacy, Madison, 1982, pp. 40-50... 

M.R. Pereira, J. Amaya-Frafan and D. Rodriguez-Amaya, / -carotene content of Brazilian fortified pasta. Food Control 10 (1999) 81-85. 

L.D. Giovine and A.P. Boca, Determination of synthetic dyes in ice-cream by capillary electrophoresis. Food Control, 14 (2003) 131-135. 

Dodds, K.L., Restaurant-associated botulism outbreaks in North America, Food Control, 1, 139-141, 1990. 

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