have impact on

the growing

of Listeria monocytogenes

Sanco. Guidance document on Listeria monocytogenes shelf-life studies for ready-to-eat foods (2008).

It is an appetizer whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. As olives are taken to the local mill for pressing in November and December, growers typically take some country bread with them. There is usually a small fireplace in the corner of the pressing room, and when the oil emerges from the press, the grower toasts a bit of the bread on the fire to sample the oil with. The next step is rubbing the toasted bread with garlic. Then, it is finished off with small, diced onions. This was a way of salvaging bread that was going stale. In Italian, bruschetta is pronounced [brusˈketta], The noun “bruschetta” is from the verb in the Roman dialect “bruscare,” meaning “to roast over coals”. Following a semantic shift, some Americans use the word “bruschetta” to refer to the topping instead of the dish. Many grocery store chains in the United States sell bottled “bruschetta,” which is typically tomatoes, onion, garlic and other herbs.

 Dear Colleagues All,

I attach information concerning our annual Section meeting, to which we welcome any potential new members whom you may wish to bring along with you.  So attached you will find:

• an agenda for the meeting;
• the minutes of the last AGM, held in Milan in 2015, together with two annexes to these minutes;
• a report of the Section’s 2015/16 activities;  we have been so busy this year that only our main activities have been listed.   If you look at the equivalent report for last year, you will see other matters of lesser significance also listed, e.g. our advisory work for JPI HDHL – well, there has been plenty of this type of work in 2015/16 as well, besides all that is recorded on the attached list.

I hope to see as many as can get to it at our AGM meeting on 11th November – in just over two weeks’ time.   

Best wishes,  

Dr Christopher A Birt

President, EUPHA Section on Food and Nutrition

Honorary Clinical Senior Lecturer

Department of Public Health and Policy

University of Liverpool

Att.

AGM agenda_draft_v2_191016

Annual report_Tatjana_v1_CB_201016

AGM minutes_Milan 2015_Annex 1_221015

AGM 2015_Milan_minutes_v2_211015

AGM minutes_Milan 2015_Annex 2_221015 (2)

Genetically modified foods have recently garnered more attention as the issue becomes a hotly debated and popular subject.  Several environmental organizations and public interest groups have actively protested against Genetically Modified Foods (also, Genetically Modified Organisms or GMOs) for various reasons.  The main question many have asked is, “should we support or oppose GMOs?”

Deborah Whitman sheds some light on this subject and does an excellent job summarizing the issues involving GM foods in her article “Genetically Modified Foods: Harmful or Helpful?” Whitman presents numerous advantages and criticisms for GMOs.

In my opinion, the advantages of GMOs versus the cons are overwhelming.  Although some believe GM foods impinge on consumers’ health, I believe this is de minimis–so small or minimal in difference that it does not matter.  In order to understand my opinion on this issue, I submit that I am no scientist; merely an interested student.

Although GMOs are often the subject of controversy, a number of people do not understand exactly what they are and why their use is debated.  GMOs are foods derived from genetically modified organisms. The term GMO is used to refer to crop plants created for human or animal consumption using the latest molecular biology techniques.  These plants have been modified in the laboratory to enhance desired traits such as increased resistance to herbicides or improved nutritional content.  The enhancement of desired traits has traditionally been undertaken through breeding, but conventional plant breeding methods can be very time-consuming and are often not very accurate.  However, genetic engineering can create plants with the exact desired trait very rapidly and with great accuracy.

What are some advantages? Most advantages appear to be diminutive; however, they have an enormous impact on our society and food supply.  Some of the advantages include pest resistance, herbicide tolerance, disease resistance, cold tolerance, drought tolerance, nutrition, and pharmaceuticals.  These advantages are listed below in further detail:

• - Pest resistance can be extremely costly, requiring farmers to spend a lot of time and money on pesticides.  Additionally, these pesticides bring about numerous hazards and can encroach on consumers’ health.  GMOs can help eliminate pesticides and reduce costs.  These advantages can mean reduced costs for farmers that are eventually passed along to consumers.  Further, crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries.
• - Another important advantage of GMOs is the fact that biologists are working to create plants with genetically engineered resistance to plant viruses, fungi, and bacteria. This would also help farmers and others be more efficient and save money. 
• - An antifreeze gene has been introduced into several plants, giving the plants the ability to tolerate colder temperatures that normally would kill unmodified seedlings. 
• - Researchers are working to create a strain of “golden” rice that contains several vitamins and nutrients. This is significant because it could improve the diet of populations dependent on rice while reducing malnutrition in countries that don’t have access to other crops.
• - GMOs help lower costs for much needed medicines and vaccines that are too expensive for impoverished countries.

Although the advantages of GMOs seem to make the case for their use a “no brainer” at this point, there are several criticisms and concerns.  Critics often include environmental activists, religious organizations, public interest groups, professional associations, and other scientists and government officials.  Their main concerns are comprised of a belief that private corporations are pursuing profits without concern for potential hazards and a belief that the government is failing to exercise adequate regulatory oversight.  Whitman states that GM food concerns generally fall into three categories:  1) environmental hazards, 2) human health risks, and 3) economic concerns.

1. 1. The environmental hazards consist of unintended harm to other organisms. For example, a study showed that pollen from Bt corn, corn bioengineered to resist the European corn borer, a crop pest which can cause significant damage to crops, caused high mortality rates in monarch butterfly caterpillars. Although the killing of insects may be the goal in pest resistance, it flows into other unintended species. Additionally, some populations of mosquitoes and other insects may become resistant to crops that have been genetically modified.
2. 2. Human health risks are an enormous concern. The main argument against GMOs is that there are several possible unknown risks. Two main concerns are that introducing foreign genes into food plants COULD have a negative impact on human health by introducing a new allergen or that ingesting these foods could cause problems with consumers’ intestines. However, this is up for debate and critics claim that the concerns are not warranted. 
3. 3. The economic concerns, and probably the most warranted, claim that the process of bringing a GMO to the market is a lengthy and costly process in which companies pursue a profitable return on their investment. The problem occurs when companies patent these new plants and raise the price of seeds.  

In conclusion, Genetically Modified foods have enormous potential to save money, eliminate poverty, reduce hunger and malnutrition, and promote innovative practices. Some individuals believe GM foods infringe on the environment and human health, however, I believe these concerns are de minimis and unwarranted.  Although we must proceed with much caution and detailed research, technology is constantly pushing the boundaries of what’s possible.  Consumers should weigh the positives with the negatives and embrace this innovative process to help rid the world of numerous problems.  

Additional references:

1. “GM corn poses little threat to monarch larvae” (Nature, Vol. 399, No 6733, p. 214, May 1999).
2. “Genetically Modified Foods: Harmful or Helpful?” Deborah  B. Whitman, 2000.
Found at: http://www.csa.com/discoveryguides/gmfood/overview.php
3. FDA; Federal FD&C Act. See “http://www.fda.gov/NewsEvents/Testimony/ucm115032.htm“
4. http://www.healingdaily.com/detoxification-diet/genetically-engineered-foods.htm

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The starting point is the dough production. To make the dough for 2 12-inch pizzas, you’ll need:

- 1 package (2 1/4 teaspoons) active dry yeast

- 1 1/3 cups warm (105-115 F, or 42-45 C) water

- 3 1/2 -3 3/4 cups (400-430 g) all purpose flour

- 2 tablespoons olive oil

- A healthy pinch of salt

Begin by dissolving the yeast in the water, in a large mixing bowl; let it stand for 5 minutes. Add the remaining ingredients and mix, either by hand or with a mixer set to low speed, until the ingredients are blended. Now hand-knead the dough or mix it with a dough hook setting the speed to low for about 10 minutes, or until the dough is smooth and elastic. Coat the insides of another bowl with olive oil and turn the dough in it to coat it too, then cover with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.

Baking

For the baking, if you have a wood-fired pizza oven, fire it up. If you are instead using your kitchen oven, preheat it to 475 F (250 C) — if you are using a baking stone it should heat for at least 45 minutes. Otherwise grease and dust two flat baking sheets with corn meal. Divide the dough in half, shape each half into a ball and let them sit for 15 minutes. Then shape them into disks, stretching them out from the center on a floured surface. Do not roll them, because rolling toughens the dough.

Topping

You are now ready to assemble the pizzas: Ladle and spread a half cup or so of tomato sauce or chopped canned tomatoes over the disks, leaving an inch of sauce-free rim, add the toppings (see next page), and bake.
If you’re using a baking stone and have a baker’s peel (a thin metal disk with a handle), lightly flour it, slide the pizza onto it, and transfer it to the stone with a deft yank — the flour will keep the dough from sticking. If you don’t have a peel, use a flat cookie sheet instead, lightly flouring it, to transfer the pizza from the work surface to the stone.
If you’re using a metal baking pan you should bake the pizza towards the bottom of the oven.

The pizza will in any case be done when the crust is browned and the toppings are cooked; this takes 3 minutes in a wood-fired oven and about 15 at home. If you discover that the mozzarella begins to brown before the other ingredients are cooked to your satisfaction, the next time add it after the pizza (with the other toppings) has baked for about 5 minutes.
Having said all this, once you have your dough, what to do with it? The standard topping combinations one encounters in Italy differ somewhat from those I have encountered elsewhere. The quantities given on the next page will be sufficient for one pizza each, so if you make the dough given above you will need to double the amounts, or select two.

Different types of pizza  

Pizza Margherita: to honor the Italian Queen

You’ll want 1/2 cup tomato sauce or chopped canned tomatoes, about a quarter pound of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, drizzle with a few drops olive oil, add the basil and bake.

Pizza Marinara: the garlic-lover’s delight

You’ll want two cloves (or more or less to taste) finely sliced garlic, and 1/2 cup tomato sauce or chopped canned tomatoes. Spread the sauce over the pizza, sprinkle the garlic, drizzle with a few drops olive oil and bake.

Pizza al Prosciutto: a standby

You’ll want 2-3 ounces finely sliced cooked ham, shredded, 1/2 cup tomato sauce or chopped canned tomatoes, and 1/4 pound shredded mozzarella. Spread the tomato sauce, sprinkle the with the mozzarella and ham, drizzle with a few drops olive oil and bake.

Pizza Prosciutto e Funghi: another standby

You’ll want about a cup finely sliced Champignon mushrooms, 1/2 cup tomato sauce or chopped canned tomatoes, 2-3 ounces finely sliced ham, and 1/4 pound shredded mozzarella. Spread the tomato sauce, sprinkle the other toppings over it, drizzle with a few drops olive oil and bake.

La Napoletana: yet another standby

1/2 cup tomato sauce or chopped canned tomatoes, 1/4 pound shredded mozzarella, 3-4 anchovy filets or more to taste, 1 tablespoon or so rinsed salted or pickled capers, a dusting of oregano. Spread the tomato sauce over the pizza, dot it with the remaining ingredients, drizzle with a few drops olive oil and bake.

Workers pain conditions

According to a study, 12.6% of workers experience a loss of productivity due to the following pain conditions: 5.4% headache; 3.2% back pain; 2.0% musculoskeletal pain; and 2.0% arthritis pain. The study further reports an average loss of 4.6 hours per week per person who experiences debilitating pain. Since the majority of this loss is at work as reported, then employers are losing an average of 3.5 hours per week, or 23 days per year, of productive time when a worker is in pain (76.6% x 4.6 hours).

The anti-fatigue technology has been optimized to reduce the pain and fatigue associated with standing work. Since standing workers frequently report back and musculoskeletal pain conditions, an anti-fatigue carpet can help reduce 41%* of the pain associated with lost productivity (3.2% back pain and 2.0% musculoskeletal pain).

You’ll want 1/2 cup tomato sauce or chopped canned tomatoes, about a quarter pound of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, drizzle with a few drops olive oil, add the basil and bake.

Pizza Marinara: the garlic-lover’s delight

You’ll want two cloves (or more or less to taste) finely sliced garlic, and 1/2 cup tomato sauce or chopped canned tomatoes. Spread the sauce over the pizza, sprinkle the garlic, drizzle with a few drops olive oil and bake.

Pizza al Prosciutto: a standby

You’ll want 2-3 ounces finely sliced cooked ham, shredded, 1/2 cup tomato sauce or chopped canned tomatoes, and 1/4 pound shredded mozzarella. Spread the tomato sauce, sprinkle the with the mozzarella and ham, drizzle with a few drops olive oil and bake.

Pizza Prosciutto e Funghi: another standby

You’ll want about a cup finely sliced Champignon mushrooms, 1/2 cup tomato sauce or chopped canned tomatoes, 2-3 ounces finely sliced ham, and 1/4 pound shredded mozzarella. Spread the tomato sauce, sprinkle the other toppings over it, drizzle with a few drops olive oil and bake.

La Napoletana: yet another standby

1/2 cup tomato sauce or chopped canned tomatoes, 1/4 pound shredded mozzarella, 3-4 anchovy filets or more to taste, 1 tablespoon or so rinsed salted or pickled capers, a dusting of oregano. Spread the tomato sauce over the pizza, dot it with the remaining ingredients, drizzle with a few drops olive oil and bake.

The starting point is the dough production. To make the dough for 2 12-inch pizzas, you’ll need:

- 1 package (2 1/4 teaspoons) active dry yeast

- 1 1/3 cups warm (105-115 F, or 42-45 C) water

- 3 1/2 -3 3/4 cups (400-430 g) all purpose flour

- 2 tablespoons olive oil

- A healthy pinch of salt

Begin by dissolving the yeast in the water, in a large mixing bowl; let it stand for 5 minutes. Add the remaining ingredients and mix, either by hand or with a mixer set to low speed, until the ingredients are blended. Now hand-knead the dough or mix it with a dough hook setting the speed to low for about 10 minutes, or until the dough is smooth and elastic. Coat the insides of another bowl with olive oil and turn the dough in it to coat it too, then cover with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.

Baking

For the baking, if you have a wood-fired pizza oven, fire it up. If you are instead using your kitchen oven, preheat it to 475 F (250 C) — if you are using a baking stone it should heat for at least 45 minutes. Otherwise grease and dust two flat baking sheets with corn meal. Divide the dough in half, shape each half into a ball and let them sit for 15 minutes. Then shape them into disks, stretching them out from the center on a floured surface. Do not roll them, because rolling toughens the dough.

Topping

You are now ready to assemble the pizzas: Ladle and spread a half cup or so of tomato sauce or chopped canned tomatoes over the disks, leaving an inch of sauce-free rim, add the toppings (see next page), and bake.

If you’re using a baking stone and have a baker’s peel (a thin metal disk with a handle), lightly flour it, slide the pizza onto it, and transfer it to the stone with a deft yank — the flour will keep the dough from sticking. If you don’t have a peel, use a flat cookie sheet instead, lightly flouring it, to transfer the pizza from the work surface to the stone.

If you’re using a metal baking pan you should bake the pizza towards the bottom of the oven.

The pizza will in any case be done when the crust is browned and the toppings are cooked; this takes 3 minutes in a wood-fired oven and about 15 at home. If you discover that the mozzarella begins to brown before the other ingredients are cooked to your satisfaction, the next time add it after the pizza (with the other toppings) has baked for about 5 minutes.

Having said all this, once you have your dough, what to do with it? The standard topping combinations one encounters in Italy differ somewhat from those I have encountered elsewhere. The quantities given on the next page will be sufficient for one pizza each, so if you make the dough given above you will need to double the amounts, or select two.

- The ISO 5536:2009 (E) – IDF 23:2009 (E) for water content in heavy fat dairy products (like “butteroil”) using Karl Fisher.

- The ISO 3890:2009 – IDF 075:2009 for pesticide determination in milk and dairy products.

www.fil-idf.org

- Il metodo International Standard ISO 14378 / IDF 167:2009 specifica un metodo di cromatografia liquida ad alte prestazione  (HPLC) per la determinazione del contenuto di ioduro nel latte quando presente a livelli 0,03-1 ug/g e 0,3-10,0 ug/g rispettivamente

www.fil-idf.org

Physical tests.

Reference Methods Physical Test UNI ISO 8507:1994 Cork discs

Test Method Chemical Test ISO 10106:2003 Cork stoppers. Determination of global migration Microbiological Test UNI 10895:2001 Cork. Microbiological tests for bacteria, moulds, yeast Microbiological Test ISO 10718:2002 Cork stoppers. Enumeration of Colony Forming Units per yeast, moulds and bacteria capable of growth in an alcoholic medium ]]> http://www.aroundlabnews.com/en/tests-for-monitoring-the-corks-to-be-used-in-oenology/feed/ 0