Food safety aspects concerning traditional foods

Nastasia Belc; Denisa Eglantina Duţă; Enuţa Iorga; Gabriela Mohan; Claudia Elena Moşoiu; Adrian Vasile; Angel Martinez Sanmartin; Maria Antonia Pedrero Torres; David Quintin Martinez; Ana Luísa Amaro; Paula Teixeira; Eduardo Luís Cardoso; Manuela Estevez Pintado; Vânia Ferreira; Rui Magalhães; Gonçalo Almeida

doi:10.1007/978-3-319-24040-4_3

Food safety aspects concerning traditional foods

Nastasia Belc^*, Denisa Eglantina Duţă, Enuţa Iorga, Gabriela Mohan, Claudia Elena Moşoiu, Adrian Vasile, Angel Martinez Sanmartin, Maria Antonia Pedrero Torres, David Quintin Martinez, Ana Luísa Amaro, Paula Teixeira, Eduardo Luís Cardoso, Manuela Estevez Pintado, Vânia Ferreira, Rui Magalhães, Gonçalo Almeida

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Citation (Scopus)

Abstract

A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007). Therefore, there is a real need to study traditional foods in order to preserve important elements of European culture and, if possible, enrich and improve the diet across the whole continent. The following chapter will cover aspects related with the safety aspects of the traditional products including legislation, the hazards coming from raw materials as well as hazards from processing. Some technological solutions for making traditional foods safer in longer time will be presented. Even it is compulsory to follow the authentic recipe and technology; some small innovation would be necessary, for example, in packaging for better preservation of the traditional foods in order to meet consumer’s demands in having larger quantities of traditional foods. Technological innovations must be implemented in the companies always maintaining the traditional methodologies but assuring food safety and increasing shelf life of traditional foods.

Original language	English
Title of host publication	Emerging and traditional technologies for safe, healthy and quality food
Editors	Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas
Publisher	Springer Boston
Pages	33-54
Number of pages	22
ISBN (Electronic)	9783319240404
ISBN (Print)	9783319795713, 9783319240381
DOIs	https://doi.org/10.1007/978-3-319-24040-4_3
Publication status	Published - 2016

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

European Food Safety Authority
Food safety
Modify atmosphere packaging
Traditional food
Trans fatty acid

Access to Document

10.1007/978-3-319-24040-4_3

http://hdl.handle.net/10400.14/23018

Cite this

Belc, N., Duţă, D. E., Iorga, E., Mohan, G., Moşoiu, C. E., Vasile, A., Sanmartin, A. M., Torres, M. A. P., Martinez, D. Q., Amaro, A. L., Teixeira, P., Cardoso, E. L., Pintado, M. E., Ferreira, V., Magalhães, R., & Almeida, G. (2016). Food safety aspects concerning traditional foods. In V. Nedović, P. Raspor, J. Lević, V. T. Šaponjac, & G. V. Barbosa-Cánovas (Eds.), Emerging and traditional technologies for safe, healthy and quality food (pp. 33-54). (Food Engineering Series). Springer Boston. https://doi.org/10.1007/978-3-319-24040-4_3

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title = "Food safety aspects concerning traditional foods",

abstract = "A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007). Therefore, there is a real need to study traditional foods in order to preserve important elements of European culture and, if possible, enrich and improve the diet across the whole continent. The following chapter will cover aspects related with the safety aspects of the traditional products including legislation, the hazards coming from raw materials as well as hazards from processing. Some technological solutions for making traditional foods safer in longer time will be presented. Even it is compulsory to follow the authentic recipe and technology; some small innovation would be necessary, for example, in packaging for better preservation of the traditional foods in order to meet consumer{\textquoteright}s demands in having larger quantities of traditional foods. Technological innovations must be implemented in the companies always maintaining the traditional methodologies but assuring food safety and increasing shelf life of traditional foods.",

keywords = "European Food Safety Authority, Food safety, Modify atmosphere packaging, Traditional food, Trans fatty acid",

author = "Nastasia Belc and Du{\c t}{\u a}, {Denisa Eglantina} and Enu{\c t}a Iorga and Gabriela Mohan and Mo{\c s}oiu, {Claudia Elena} and Adrian Vasile and Sanmartin, {Angel Martinez} and Torres, {Maria Antonia Pedrero} and Martinez, {David Quintin} and Amaro, {Ana Lu{\'i}sa} and Paula Teixeira and Cardoso, {Eduardo Lu{\'i}s} and Pintado, {Manuela Estevez} and V{\^a}nia Ferreira and Rui Magalh{\~a}es and Gon{\c c}alo Almeida",

note = "Funding Information: Acknowledgements This work was performed in the Leonardo da Vinci-Transfer of Innovation 2011-1-RO1-LEO05-15317 project funded with support from the European Commission. This publication reflects the views only of the authors and the Commission cannot be held responsible for any use which may be made of the information contained therein. Funding Information: 1Council Regulation (EC) No. 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed. 2TRUEFOOD—“Traditional United Europe Food”—an Integrated Project financed by the European Commission under the sixth Framework Program. 3Regulation (EC) No. 510/2006. 4Council Regulation (EC) No. 509/2006. Publisher Copyright: {\textcopyright} 2016, Springer International Publishing Switzerland.",

year = "2016",

doi = "10.1007/978-3-319-24040-4_3",

language = "English",

isbn = "9783319795713",

series = "Food Engineering Series",

publisher = "Springer Boston",

pages = "33--54",

editor = "Viktor Nedovi{\'c} and Peter Raspor and Jovanka Levi{\'c} and {\v S}aponjac, {Vesna Tumbas} and Barbosa-C{\'a}novas, {Gustavo V.}",

booktitle = "Emerging and traditional technologies for safe, healthy and quality food",

address = "Germany",

}

Belc, N, Duţă, DE, Iorga, E, Mohan, G, Moşoiu, CE, Vasile, A, Sanmartin, AM, Torres, MAP, Martinez, DQ, Amaro, AL , Teixeira, P , Cardoso, EL , Pintado, ME, Ferreira, V, Magalhães, R & Almeida, G 2016, Food safety aspects concerning traditional foods. in V Nedović, P Raspor, J Lević, VT Šaponjac & GV Barbosa-Cánovas (eds), Emerging and traditional technologies for safe, healthy and quality food. Food Engineering Series, Springer Boston, pp. 33-54. https://doi.org/10.1007/978-3-319-24040-4_3

Food safety aspects concerning traditional foods. / Belc, Nastasia; Duţă, Denisa Eglantina; Iorga, Enuţa et al.
Emerging and traditional technologies for safe, healthy and quality food. ed. / Viktor Nedović; Peter Raspor; Jovanka Lević; Vesna Tumbas Šaponjac; Gustavo V. Barbosa-Cánovas. Springer Boston, 2016. p. 33-54 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Food safety aspects concerning traditional foods

AU - Belc, Nastasia

AU - Duţă, Denisa Eglantina

AU - Iorga, Enuţa

AU - Mohan, Gabriela

AU - Moşoiu, Claudia Elena

AU - Vasile, Adrian

AU - Sanmartin, Angel Martinez

AU - Torres, Maria Antonia Pedrero

AU - Martinez, David Quintin

AU - Amaro, Ana Luísa

AU - Teixeira, Paula

AU - Cardoso, Eduardo Luís

AU - Pintado, Manuela Estevez

AU - Ferreira, Vânia

AU - Magalhães, Rui

AU - Almeida, Gonçalo

N1 - Funding Information: Acknowledgements This work was performed in the Leonardo da Vinci-Transfer of Innovation 2011-1-RO1-LEO05-15317 project funded with support from the European Commission. This publication reflects the views only of the authors and the Commission cannot be held responsible for any use which may be made of the information contained therein. Funding Information: 1Council Regulation (EC) No. 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed. 2TRUEFOOD—“Traditional United Europe Food”—an Integrated Project financed by the European Commission under the sixth Framework Program. 3Regulation (EC) No. 510/2006. 4Council Regulation (EC) No. 509/2006. Publisher Copyright: © 2016, Springer International Publishing Switzerland.

PY - 2016

Y1 - 2016

N2 - A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007). Therefore, there is a real need to study traditional foods in order to preserve important elements of European culture and, if possible, enrich and improve the diet across the whole continent. The following chapter will cover aspects related with the safety aspects of the traditional products including legislation, the hazards coming from raw materials as well as hazards from processing. Some technological solutions for making traditional foods safer in longer time will be presented. Even it is compulsory to follow the authentic recipe and technology; some small innovation would be necessary, for example, in packaging for better preservation of the traditional foods in order to meet consumer’s demands in having larger quantities of traditional foods. Technological innovations must be implemented in the companies always maintaining the traditional methodologies but assuring food safety and increasing shelf life of traditional foods.

AB - A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007). Therefore, there is a real need to study traditional foods in order to preserve important elements of European culture and, if possible, enrich and improve the diet across the whole continent. The following chapter will cover aspects related with the safety aspects of the traditional products including legislation, the hazards coming from raw materials as well as hazards from processing. Some technological solutions for making traditional foods safer in longer time will be presented. Even it is compulsory to follow the authentic recipe and technology; some small innovation would be necessary, for example, in packaging for better preservation of the traditional foods in order to meet consumer’s demands in having larger quantities of traditional foods. Technological innovations must be implemented in the companies always maintaining the traditional methodologies but assuring food safety and increasing shelf life of traditional foods.

KW - European Food Safety Authority

KW - Food safety

KW - Modify atmosphere packaging

KW - Traditional food

KW - Trans fatty acid

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U2 - 10.1007/978-3-319-24040-4_3

DO - 10.1007/978-3-319-24040-4_3

M3 - Chapter

AN - SCOPUS:85060699383

SN - 9783319795713

SN - 9783319240381

T3 - Food Engineering Series

SP - 33

EP - 54

BT - Emerging and traditional technologies for safe, healthy and quality food

A2 - Nedović, Viktor

A2 - Raspor, Peter

A2 - Lević, Jovanka

A2 - Šaponjac, Vesna Tumbas

A2 - Barbosa-Cánovas, Gustavo V.

PB - Springer Boston

ER -

Food safety aspects concerning traditional foods

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