Bucharest, Romania
Bucharest, Romania

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Gagiu V.,Institute of Food Bioresources
Romanian Biotechnological Letters | Year: 2011

Fungal infections are responsible for the quality and safety of bakery products. The present approach aims to screen the incidence of fungi species in a Romanian bakery and to identify the Aspergillus strains that produce aflatoxins. Conventional methods were used to isolate the fungal strains from the air in different bakery areas, and molecular techniques (multiplex PCR reaction, ITS-RFLP method) were employed for the selective detection of A. flavus, A. niger, A. fumigatus, and A. ochraceus. The results obtained by conventional methods revealed that fungal contamination was different from one area to another, the smallest contamination being detected in the fermentation room, 2.5 cfu/m3, and the highest in the partition of dough (14 cfu/m3) and in the slicing and packing (14 cfu/m3) areas. The most frequent genera in all production areas, identified by the colonies morphology and microscopic examination were: Aspergillus, Penicillium, Alternaria, Fusarium, Ulocladium, Neurospora and Trichoderma. The presence of Neurospora genus fungi was also noticed in some specific areas, like the toast and packaging area, the cooling area and package storage room; however, the counting of colonies was not possible. Molecular techniques, performed on isolated Aspergillus strains (the most frequently recorded), revealed that results were highly correlated with classical identification, with the exception of two samples of A. fumigatus and one sample of A.ochraceus, suspected to be contaminated. Although classical methods based on fluorescence appearance on the coconut medium did not show the presence of A. flavus aflatoxin producing strains, the simultaneous presence of both PCR products corresponding to nor1 and aflpR genes suggests that at least one strain of the isolated A. flavus could produce aflatoxin. © 2011 University of Bucharest.

Todasca M.-C.,Polytechnic University of Bucharest | Fotescu L.,Researches and Development Institute for Viticulture and Vineyard | Hincu F.A.,Institute of Food Bioresources | Hanganu A.,Polytechnic University of Bucharest | And 2 more authors.
Revista de Chimie | Year: 2010

The progress of science and technology, led to the necessity of determination of food composition in a shorter time, obtaining accurate and reproducible results. This paper examines the Romanian wines, using infrared spectroscopy aiming to develop a rapid method to differentiate the samples of wine produced from Vitis vinifera in different technological conditions (during cultivation, the vines were subjected to distinctive technological sequences). The final characteristics of the wine were determined based on the technology applied during cultivation of the vines. This study becomes necessary in order to improve the management of the current practices, finally obtaining a superior wine.

Duta D.,Institute of Food Bioresources | Belc N.,Institute of Food Bioresources | Lupeanu E.,Ana Asian National Institute of Gerontology and Geriatrics | Cucu N.,University of Bucharest
Journal of Environmental Protection and Ecology | Year: 2011

The European population is ageing and future changes in both population demographics and life span necessitate a 'healthy ageing' approach. Called by the German Institute for Economic Research as 'silver economy' the number of people aged over 60 years is estimated to increase by about 30% over the next 50 years. For a variety of physical, social and psychological reasons, older adults are likely to confront a variety of nutritional problems and actively seek dietary solutions through the purchase of appropriate products. The elderly is also too often a group most susceptible to many health risks from a nutrient poor diet. An evaluation of a group of 96 elderly Romanian people concerning eating behaviour and their preference was made. This was correlated with elderly health status and their request concerning food. 22% of the elderly people have a malnutrition major risk. There are a wide range of reasons why older individuals might not be eating the most nutritious diet. The food and drink industry must thus produce innovative foods high in nutrients, convenient in price, which, in combination with a healthy life style and compliance with advice for healthy ageing will improve the quality of life and add life to years.

Radoi F.M.,University of Agronomical Sciences and Veterinary Medicine | Florentina I.-R.,CBAB BIOTEHNOL | Stelica C.,University of Agronomical Sciences and Veterinary Medicine | Irina S.,University of Agronomical Sciences and Veterinary Medicine | Anca R.,Institute of Food Bioresources
Romanian Biotechnological Letters | Year: 2011

Predictive microbiology/mycology provides specific tools for microorganisms growth and toxins productions on the crops, in the ware house and on other levels of the food chain. During a national research scale, from more than 100 toxinogenic moulds isolated from agricultural and food products have been kept for specific studies two high-micotoxins producers strains: Fusarium graminearum MI 113 for deoxinivalenol (DON) and Penicillium crysogenum MI 210 producer of ochratoxin A (OTA). These moulds have been studied for their micotoxins productions on synthetic liquid media under different temperature conditions. The growth rate has been calculated starting from the measurement of radial growth, while de toxin productions have been quantified by immunological semiquantitative tests (Elisa type) and compared with HPLC measurements. The maximum level of DON production has been reached on 26°C, while for the OTA production has been at 23°C. A correlation between the growth rate and the mycotoxin production has been described. © 2011 University of Bucharest.

Letaiova S.,Slovak University of Technology in Bratislava | Medveova A.,Slovak University of Technology in Bratislava | Ovikova A.,Slovak University of Technology in Bratislava | Duinska M.,Slovak Medical University | And 4 more authors.
Environmental Health: A Global Access Science Source | Year: 2012

Background: Many epidemiological studies and reviews have been performed to identify the causes of bladder cancer. The aim of this review is to investigate the links between various environmental risk factors and cancer of the bladder. Methods. A systematic literature search was performed using PubMed, Science Direct, Scopus, Scholar Google and Russian Google databases to identify reviews and epidemiological studies on bladder cancer risk factors associated with the environment published between 1998 and 2010. Only literature discussing human studies was considered. Results: Smoking, mainly cigarette smoking, is a well known risk factor for various diseases, including bladder cancer. Another factor strongly associated with bladder cancer is exposure to arsenic in drinking water at concentrations higher than 300 νg/l. The most notable risk factor for development of bladder cancer is occupational exposure to aromatic amines (2-naphthylamine, 4-aminobiphenyl and benzidine) and 4,4'-methylenebis(2- chloroaniline), which can be found in the products of the chemical, dye and rubber industries as well as in hair dyes, paints, fungicides, cigarette smoke, plastics, metals and motor vehicle exhaust. There are also data suggesting an effect from of other types of smoking besides cigarettes (cigar, pipe, Egyptian waterpipe, smokeless tobacco and environmental tobacco smoking), and other sources of arsenic exposure such as air, food, occupational hazards, and tobacco. Other studies show that hairdressers and barbers with occupational exposure to hair dyes experience enhanced risk of bladder cancer. For example, a study related to personal use of hair dyes demonstrates an elevated bladder cancer risk for people who used permanent hair dyes at least once a month, for one year or longer. Conclusion: Smoking, in particular from cigarettes, exposure to arsenic in drinking water, and occupational exposure to aromatic amines and 4,4'-methylenebis(2-chloroaniline) are well known risk factors for various diseases including bladder cancer. Although the number of chemicals related to occupational exposure is still growing, it is worth noting that it may take several years or decades between exposure and the subsequent cancer. © 2012 Letaiová et al; licensee BioMed Central Ltd.

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