For control, food

Advanced techniques like molecularly imprinted polymers (MIPs), infrared/near infrared spectroscopy (FT-IR/NIR), high resolution mass spectrometry, nuclear magnetic resonance (NMR), Raman spectroscopy, and biosensors will increasingly be applied for controlling food quality and safety. 

FDA. 1999. Sources of radiation used for inspection of food, for inspection of packaged food, and for controlling food processing. Food and Drug Administration. Code of Federal Regulations. 21 CFR 179.21. 

Food irradiation. Technology for controlling food spoilage and eliminating pathogens through exposure to ionizing radiation, usually y-rays. The result is similar to conventional pasteurization and is often called cold pasteurization or irradiation pasteurization . 

Health and Safety. The U.S. FDA has affirmed R%- and S(—)-maHc acid as substances that are generally recognized as safe (GRAS) as flavor enhancers, flavoring agents and adjuvants, and as pH control agents at levels ranging from 6.9% for hard candy to 0.7% for miscellaneous food uses (42). R%- and A(—)-maHc acid may not be used in baby foods. MaHc acid is also cleared to correct natural acid deficiencies in juice or wine (43). 

Establish a Recordkeeping System. It has always been important for the food manufacturer to maintain records of ingredients, processes, and product controls so that an effective trace and recall system is available when necessary. 

An air valve, sometimes called the air-activated valve, is widely used for automated food handling operations. Although electronic or electric control boxes may be a part of the system, the valve itself generally is air-activated, and is more reflable than other types. Air-operated valves are used for in-place cleaning systems, and for the transfer and flow control of various products. 

The enantiomeric distribution can be very useful for identifying adulterated foods and beverages, for controlling and monitoring fermentation processes and products, and evaluating age and storage effects (1). 

Thirdly, the research worker in countless fields must depend on the methods of food analysis for control of his experiments, and this can be vital. It has been pointed out recently, for example, that the observed toxicity of certain substances may be affected significantly by the composition of the basic diet. 

Control laboratories in the canned food industry are usually divorced from the research organization to a lesser degree than is the case in the chemical and allied industries. For this reason, a closer relationship exists between the problems of the control laboratory and the research laboratory. Although from a research standpoint this condition is often considered undesirable, it has considerable merit in the case of the canned food industry, in which production may be seasonal and often of rather short duration. The collection of control data in many instances may also serve for research purposes—for example, in the case of soil analyses, which may be correlated with agricultural research designed to improve crop yields. Because the variables which affect the quality of canned foods must usually be investigated rather extensively, and often over a period of more than one year, the application of statistical methods to data collected for control purposes can conceivably make a substantial contribution to a research program. 

In plain tinplate cans for acid foods, tin provides cathodic protection to steel (3,4). The slow dissolution of tin prevents steel corrosion. Many investigators (5-1I) have defined this mechanism in detail and have shown that the tin dissolution rate is a function of the cathodic activity of the base steel, the steel area exposed through the tin and the tin-iron alloy layers, and the stannous ion concentration. Kamm et al. showed that control of the growth of the tin—iron alloy layer provides a nearly continuous tin-iron alloy layer and improves the corrosion resistance of heavily coated (over 45 X 10"6 in. tin) ETP for mildly acid food products in which tin provides cathodic protection to steel (12). The controlled tin-iron alloy layer reduces the area of steel exposed to the product. ETP with the controlled alloy is designated type K, and since 1964, 75 type K ETP has been used to provide the same protection as 100 ETP provided previously (13). 

Martmez-Parra, J. and Munoz, R., An approach to the characterization of betanine oxidation catalyzed by horseradish peroxidase, J. Agric. Food Chem., 45, 2984, 1997. Martmez-Parra, J. and Munoz, R., Characterization of betacyanin oxidation catalyzed by a peroxidase from Beta vulgaris L. roots, J. Agric. Food Chem., 49, 4064, 2001. Ashie, l.N.A. Simpson, B.K., and Smith, J.P., Mechanisms for controlling enzymatic reactions in foods, Crit. Rev. Food Sci. Nutr., 36, 1, 1996. 

Reineccins, G.A., Liposomes for controlled release in the food industry, in Encapsulation and Controlled Release of Food Ingredients, Risch, S.J., Ed., American Chemical Society, Washington, 1995, 113. 

The main concern regarding the utilization of Monascus pigments relates to the production of the citrinin mycotoxin in Monascus cultures. Several methods for controlling the mycotoxin production were proposed, including selection of non-toxinogenic strains, control of citrinin biosynthesis, and modifications of culture conditions. Despite their wide and traditional food applications in Asian countries, Monascus pigments have not been approved for use in the United States or European Union. 

Although the work of ATCC and others has done much to ensure the reproducibility and even demonstrate some traceability of microbiological reference materials the development of microbiological Certified Reference Materials (CRMs), certified for number of viable life forms is seen as important for control analyses of water and food. Somewhat of a holy grail the development of such CRMs has long been hampered by the unstable concentration and insufficient homogeneity of viable organisms in the materials. 

Proceedings of the BEM and BERM symposia have been used to assess emerging trends in the development of RMs to meet Analytical Quality Control requirements for clinical, food, nutrition, and environmental health areas. (Iyengar and Wolf 1998) ... 

Commission Directive 96/46/EC of 16 July 1996, amending Annex II to the Directive 91/414/EEC, is the basis for the assessment of residue analytical methods for crops, food, feed, and environmental samples." Provisions of this Directive cover methods required for post-registration control and monitoring purposes but not data generation methods. Because it is necessary to provide applicants as precisely as possible with details on the required information, the guidance document S ANCO/825/00 rev. 6 dated 20 June 2000 (formerly 8064/VI/97 rev. 4, dated 5 December 1998)" was elaborated by the Commission Services in cooperation with the Member States. 

Quality of food products and the ability to guarantee the quality of a food product is becoming increasingly important in a global economy where there are multiple sources for the food product. This need to measure, control and guarantee quality has resulted in an emphasis to develop more analytical techniques/sensors to measure a product for both external and internal quality. Consider quality evaluation of fresh fruits and vegetables. 

The great interdependence of public health and agriculture can be no better illustrated than by the problem of insecticide residues in food. Compounds, vehicles, and spraying schedules adapted for insect control must be selected by the agriculturalist in such a way as to ensure an acceptable product at harvest. However, once the product is harvested and offered for human food, it becomes the concern of various public health agencies. The health of the agricultural operator who applied the insecticide is also a matter for medical and public health attention. 

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