Articles Related to food safety

We aimed to assess the level of knowledge regarding food additives among medical and engineering students.This cross-sectional descriptive study included students from Inonu University Medicine and Engineering Faculty. The sample size was calculated considering the prevalence rate of food additive knowledge as 22.3%, with a 95% confidence interval, 80% power and 918 individuals. A questionnaire was used to collect the socio-demographic characteristics of the students and their knowledge regarding food additives. Scores for knowledge regarding food additives were created; eight questions were posed to the students, and each known correct answer was given a score of 1. Pearson’s chi-square test, Mann–Whitney U test and Kruskal–Wallis test were used for data analysis.Mean age of the students was 21.74 ± 2.56 years, and 51.7% of them were males. Knowledge level regarding the definition of food additives was not different between genders (p > 0.05). Medical students had significantly higher knowledge levels (92.2%) about the definition of food additives compared to those of engineering students (80.4%) (p < 0.05). More males (52.8%) than females (49.3%) and more medical students (51.6%) than engineering students (50.7%) stated a significantly higher rate of daily consumption of processed foods containing additives (p < 0.05). The median scores of knowledge regarding food additives were not significantly different between gender and faculty (p > 0.05).The present study demonstrated that the rate of the participants who knew the definition of food additives as well as those who perceived food additives to be unsafe were high. Although the knowledge levels on FAs of the students were high in general, it was observed that the frequency of food consumed daily was high This suggests that further research and effective interventions are required to ensure that knowledge turns into behaviour.

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Packaging material should meet many requirements for safe preservation of food and extend shelf life. Utilization of nanoparticles to prepare active packaging films has been widely investigated. This review deals with food packaging films modified with nano titania to enhance mechanical, barrier and antibacterial properties of the packages.

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At the time when the lack of indicators seemed to constrain appropriate child feeding in developing countries, dietary diversity score (DDS) emerged as a measure of nutritional adequacy that could close the gap. DDS refers to the number of food groups consumed in a given time, often in 24 hrs.

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Like a drug for a purpose of treating or preventing a disease, a health food has to be scientifically evaluation and officially approved before it legally is marketed in China.

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Cross-sectional study was conducted to examine and identify quality of raw bovine milk from in Arsi Zone and East Shewa Zone, in Oromia, Ethiopia. The purpose of the study was to assess hygienic practices during milking, milk collection and bacteriological quality of cow’s milk in Arsi and East Shewa Zones milk collection centers.

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Since obesity and overweight became health issues, tree nuts became considered as unhealthy, due to their high fat content. Their high energy density has been pointed as a major factor in body weight gain.

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The prevalence of childhood obesity has been increasing rapidly and there is general consensus that good nutritional practices and physical activity should be encouraged as early as possible in life. The aim of this study was to describe and to compare the current lifestyle and dietary pattern of normal weight (NW) and overweight + obese (OW+OB) male adolescents who are physically active.

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