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Banati D.,Central Food Research Institute | Lakner Z.,Corvinus University of Budapest
Food Control | Year: 2012

The Hungarian catering industry has to face up to numerous challenges nowadays because of rising costs and stagnating purchasing power. Under these conditions the managerial acceptance of the compulsory introduction of the HACCP system is rather mixed. This research is based on a direct question survey, with the aim of analysing the relation amongst the strategies of catering service managers, their attitudes towards food hygiene and the HACCP system, their managerial experiences about working with the HACCP system, as well as the evaluation of hygienic practice of catering service providers by independent specialists. More than 1100 questionnaires were processed. Two main approaches were analysed with regard to the general attitudes of catering managers: the hygiene and the cost-oriented approaches. The acceptance of HACCP systems lacked homogeneity to a significant extent. 28% of the respondents considered that the increasing quality and safety were the really important and necessary tasks. 41% of the respondents had a rather reluctant attitude towards their systems, mainly as a consequence of fear of extra investment and administrative burdens. Last but not least, the third group of managers accepted the importance of hygiene, but did not acknowledge the possibilities offered by HACCP for better work-organisation and clearer determination of responsibility. The structural equation analysis between the managerial strategy and attitudes, as well as the hygienic conditions, have proven numerous significant relations between these factors, but the results highlight the importance of efforts aiming at better integration of the HACCP approach in managerial activities. There is a real danger that this system will be simplified to accomplish administrative tasks. © 2011 Elsevier Ltd. Source


Nguyen Q.D.,Corvinus University of Budapest | Rezessy-Szabo J.M.,Corvinus University of Budapest | Czukor B.,Central Food Research Institute | Hoschke A.,Corvinus University of Budapest
Process Biochemistry | Year: 2011

A commercially available endo-inulinase from Aspergillus niger was successfully immobilized onto a chitin carrier with 66% yield. The immobilized endo-inulinase showed maximal activity at 65 °C that was 5 °C higher than the optimum temperature of the free enzyme. Also, the optimum pH shifted from 4.5 to 5.0 for free form and 5.5 to 6.0 for the immobilized form. The immobilized endo-inulinase was stable at 4 °C for at least 1 year. The residual activity of 90% and 95% of free and immobilized enzymes were recovered after 5 days of incubation without substrate at 60 °C and pH between 4.5 and 6.5. Kinetic parameters (Km and Vmax) for free and immobilized endo-inulinase were 2.04% (w/v) and 80.88 U/mg protein, and 2.19% (w/v) and 291.58 U/g support, respectively. The half-life time of immobilized endo-inulinase in a packed-bed column reactor was estimated to be 48 days. A continuous production system of inulo-oligosaccharides (IOS) from inulin and Jerusalem artichoke (JA) juice was set up and operated. Using this system, syrups with high IOS content (from 35% to 65%) were successfully prepared. © 2010 Elsevier Ltd. All rights reserved. Source


Farkas J.,Central Food Research Institute | Mohacsi-Farkas C.,Corvinus University of Budapest
Trends in Food Science and Technology | Year: 2011

Treatment of food by specific ionizing radiations to improve microbiological safety and storability is one of the most extensively studied technology of the XXth century. However, much of the research has been carried out in laboratories and it is still relatively underutilized commercially. Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products. The safety of consumption and wholesomeness of irradiated food have been extensively studied in international cooperations. Numerous international expert groups set up jointly by the FAO, the IAEA and the WHO, or the Scientific Committee on Food of the European Commission concluded that foods irradiated with appropriate technologies are both safe and nutritionally adequate. A Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for Radiation Processing of Food have been developed. Specific applications of food irradiation are approved by national legislations in over 55 countries worldwide. Commercial use of irradiation, however, is still limited. In spite of pioneering past R&D activities in Europe and North-America, the utilization of the process growing faster and increasingly, mainly for sanitary purposes, in fast-developing countries in the (South-East) Asian region and some Latin-American countries. Progress in the European Union is decidedly slower. In the EU, food irradiation is regulated since 1999 by a General Directive, but its implementing directive, the Community list of EU approved irradiated foods contains only a single class of items: " dried aromatic herbs, spices and vegetable seasonings" This slow progress is mainly due to psychological and political factors, misinformation created by various activist groups, and the reluctance to implement the process by the industry is discouraged by such forces. The future of food irradiation will depend on an informed public and better understanding of the role the process can play in the control of food-borne pathogens. © 2010 Elsevier Ltd. Source


Futo P.,Eszterhazy Karoly College | Markus G.,Markus Tejlabor Kft. | Kiss A.,Eszterhazy Karoly College | Adanyi N.,Central Food Research Institute
Electroanalysis | Year: 2012

The aim of our work was to develop a selective amperometric biosensor for infected milk detection. The catalase enzyme (EC 1.11.1.6) was immobilized onto the surface of a thin-layer enzyme cell. The measurements were carried out in stopped-flow injection analysis system (0.8mLmin -1 flow rate, +590mV polarization potential) in organic phase (6% sodium acetate buffer 200mM pH6.0, ferrocene conductive salt (7.5mgL -1) dissolved in acetonitrile. A certain amount of hydrogen peroxide was degraded by the catalase content of the milk. The degradation of the hydrogen peroxide is proportional to the infection of the milk samples. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source


Szalontai H.,Eszterhazy Karoly College | Adanyi N.,Central Food Research Institute | Kiss A.,Eszterhazy Karoly College
Analytical Letters | Year: 2012

A Quartz Crystal Microbalance (QCM) based direct immunosensor was developed for real-time detection of probiotic bacteria. To optimize the immunosensor system, model measurements were carried out with bovine serum albumin (BSA) and anti-BSA IgG (a-BSA) antibody. During the model experiments, two kinds of self-assembled monolayers were created to compare their efficiency on antigen binding. Sulfosuccinimidyl 6-[3-(2-pyridyldithio)propionamido] hexanoate (sulfo-LC-SPDP) and 16-mercapto-hexadecanoic acid (MHDA) cross-linking agents were used for immobilizing anti-BSA antibody onto the gold surface of the AT-cut quartz wafer. Two different measuring procedures, flow-through and stopped-flow methods, were applied, and the frequency responses obtained by both analytical methods were compared.After the model experiments probiotic bacteria, Bifidobacterium bifidum O1356 and Lactobacillus acidophilus O1132 serotypes were detected from buffer solution and from real samples (spiked milk samples, acidophilus, and bifidus milk samples).Using the novel immunosensor, the target bacteria could be detected in the range of 104-107 colony-forming units (CFU)/ml within 60 minutes. The selectivity of a-Bifidobacterium bifidum and a-Lactobacillus acidophilus antibody coated sensors were also tested. © 2012 Copyright Taylor and Francis Group, LLC. Source

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