The Experts below are selected from a list of 12 Experts worldwide ranked by ideXlab platform
M Nierop N Groo - One of the best experts on this subject based on the ideXlab platform.
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overview of food safety hazards in the european dairy supply chain
Comprehensive Reviews in Food Science and Food Safety, 2017Co-Authors: E D Van Assel, H J Van Der Felskle, Hans J P Marvi, H Van Bokhorstvan De Vee, M Nierop N GrooAbstract:Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information. This study revealed that microbiological hazards are encountered more frequently in dairy products than chemical and physical hazards. Listeria monocytogenes, Staphylococcus aureus, Salmonella, and human pathogenic Escherichia coli were identified as the most important microbiological hazards in dairy products. Soft and Semisoft Cheeses are most frequently associated with L. monocytogenes and S. aureus enterotoxins, whereas raw milk is most frequently associated with human pathogenic E. coli and Campylobacter spp., Cronobacter spp., and Salmonella spp. are the microbiological hazards of most concern in powdered infant formula. Based on literature, monitoring, and RASFF data, the most relevant chemical hazards in dairy products are aflatoxin M1, dioxins, and dioxin-like compounds and residues of veterinary drugs. Chemical hazards primarily occur at the dairy farm and may accumulate during further processing. The most relevant physical hazards are metal, glass, and plastic particles introduced during processing. Analysis of trends in the near future revealed that increased milk production is seen as most relevant in relation to food safety. Other trends affecting food safety are climate change and changes at the farm level, which aim to improve animal welfare and environmental sustainability.
E D Van Assel - One of the best experts on this subject based on the ideXlab platform.
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overview of food safety hazards in the european dairy supply chain
Comprehensive Reviews in Food Science and Food Safety, 2017Co-Authors: E D Van Assel, H J Van Der Felskle, Hans J P Marvi, H Van Bokhorstvan De Vee, M Nierop N GrooAbstract:Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information. This study revealed that microbiological hazards are encountered more frequently in dairy products than chemical and physical hazards. Listeria monocytogenes, Staphylococcus aureus, Salmonella, and human pathogenic Escherichia coli were identified as the most important microbiological hazards in dairy products. Soft and Semisoft Cheeses are most frequently associated with L. monocytogenes and S. aureus enterotoxins, whereas raw milk is most frequently associated with human pathogenic E. coli and Campylobacter spp., Cronobacter spp., and Salmonella spp. are the microbiological hazards of most concern in powdered infant formula. Based on literature, monitoring, and RASFF data, the most relevant chemical hazards in dairy products are aflatoxin M1, dioxins, and dioxin-like compounds and residues of veterinary drugs. Chemical hazards primarily occur at the dairy farm and may accumulate during further processing. The most relevant physical hazards are metal, glass, and plastic particles introduced during processing. Analysis of trends in the near future revealed that increased milk production is seen as most relevant in relation to food safety. Other trends affecting food safety are climate change and changes at the farm level, which aim to improve animal welfare and environmental sustainability.
Maryanne Drake - One of the best experts on this subject based on the ideXlab platform.
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IMPACT OF FROZEN STORAGE ON FLAVOR OF CAPRINE MILK Cheeses
Journal of Sensory Studies, 2006Co-Authors: Young W. Park, Patrick D. Gerard, Maryanne DrakeAbstract:The impact of freezing and frozen storage on flavor profiles of soft and Semisoft caprine milk Cheeses was evaluated. Plain soft pasteurized milk Cheeses were purchased from a grade A goat dairy and Semisoft Cheeses were made from pasteurized caprine milk at a university creamery on three separate occasions. Cheeses were assigned to one of four storage regimes: refrigeration (5C) for 30 days; freezing (-20C) for 24 h followed by thawing and refrigeration for 30 days; and frozen storage (-20C) for 3 or 6 months followed by thawing and refrigerated storage. Cheeses were sampled for sensory analysis initially (time 0 and initially after thawing) and subsequently across refrigerated storage. A descriptive sensory panel received 75 h of training on 13 terms for cheese flavor attributes and basic tastes from a previously adopted sensory lexicon for caprine milk Cheeses. Cheeses were evaluated by each panelist in duplicate. Freezing and frozen storage had minimal effects on flavor properties of soft or Semisoft Cheeses (P > 0.05 for most attributes). Concurrent with previous instrumental studies, frozen storage appears to be a viable option for fresh soft caprine milk Cheeses to maintain a year-round supply.
H J Van Der Felskle - One of the best experts on this subject based on the ideXlab platform.
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overview of food safety hazards in the european dairy supply chain
Comprehensive Reviews in Food Science and Food Safety, 2017Co-Authors: E D Van Assel, H J Van Der Felskle, Hans J P Marvi, H Van Bokhorstvan De Vee, M Nierop N GrooAbstract:Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information. This study revealed that microbiological hazards are encountered more frequently in dairy products than chemical and physical hazards. Listeria monocytogenes, Staphylococcus aureus, Salmonella, and human pathogenic Escherichia coli were identified as the most important microbiological hazards in dairy products. Soft and Semisoft Cheeses are most frequently associated with L. monocytogenes and S. aureus enterotoxins, whereas raw milk is most frequently associated with human pathogenic E. coli and Campylobacter spp., Cronobacter spp., and Salmonella spp. are the microbiological hazards of most concern in powdered infant formula. Based on literature, monitoring, and RASFF data, the most relevant chemical hazards in dairy products are aflatoxin M1, dioxins, and dioxin-like compounds and residues of veterinary drugs. Chemical hazards primarily occur at the dairy farm and may accumulate during further processing. The most relevant physical hazards are metal, glass, and plastic particles introduced during processing. Analysis of trends in the near future revealed that increased milk production is seen as most relevant in relation to food safety. Other trends affecting food safety are climate change and changes at the farm level, which aim to improve animal welfare and environmental sustainability.
H Van Bokhorstvan De Vee - One of the best experts on this subject based on the ideXlab platform.
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overview of food safety hazards in the european dairy supply chain
Comprehensive Reviews in Food Science and Food Safety, 2017Co-Authors: E D Van Assel, H J Van Der Felskle, Hans J P Marvi, H Van Bokhorstvan De Vee, M Nierop N GrooAbstract:Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information. This study revealed that microbiological hazards are encountered more frequently in dairy products than chemical and physical hazards. Listeria monocytogenes, Staphylococcus aureus, Salmonella, and human pathogenic Escherichia coli were identified as the most important microbiological hazards in dairy products. Soft and Semisoft Cheeses are most frequently associated with L. monocytogenes and S. aureus enterotoxins, whereas raw milk is most frequently associated with human pathogenic E. coli and Campylobacter spp., Cronobacter spp., and Salmonella spp. are the microbiological hazards of most concern in powdered infant formula. Based on literature, monitoring, and RASFF data, the most relevant chemical hazards in dairy products are aflatoxin M1, dioxins, and dioxin-like compounds and residues of veterinary drugs. Chemical hazards primarily occur at the dairy farm and may accumulate during further processing. The most relevant physical hazards are metal, glass, and plastic particles introduced during processing. Analysis of trends in the near future revealed that increased milk production is seen as most relevant in relation to food safety. Other trends affecting food safety are climate change and changes at the farm level, which aim to improve animal welfare and environmental sustainability.
