Browsing by Subject "Lebensmittelindustrie"

Now showing 1 - 2 of 2

Assessing quality and safety of food and beverage products in Albanian processing enterprises
(2012) Kapaj, Ilir; Doluschitz, Reiner
It is apparent that the consumers, for many reasons, do not have the ability to control directly the product they are purchasing. It is the FBE who have the ability to control and manage the quality and the safety of the products keeping in mind the customers? expectations of a product in terms of quality and safety. The mechanism that realizes this demand today is certification, a process that every product and system of quality and safety management in an enterprise should undergo. The management of quality and safety is concretized in the framework of a special system: as an international system for quality and safety, under the care of the special international organizations; as a national system, under the care of the respective ministries and institutions of a country; and as a system of quality and safety of a certain enterprise, established and maintained by the directorate of this enterprise. The attention in this analysis for this study is more focused on the management of products quality and safety issues at the level of the FBE. In this study, the elaboration of these issues is done in the logical sequence of the consumer, the standards and legislation, the quality and the safety of the products in the enterprise, the certification according to the standards and in the end, some general data regarding food and beverage enterprises. The changes that have occurred in the Albanian market regarding food products and beverages, especially the increase of the quantity/demand and variety, have resulted in the development of a new standard within the food and beverage industry as well as made it apparent the importance of the FBE relations with the markets and amongst other FBE as well. . Among the main features of this food and beverage paradigm is that consumers set higher expectations, especially concerning qualitative requirements, resulting in fierce competition between FBE. Such a situation imposes changes and transformations within FBE, not only progressive changes but in some aspects even revolutionary changes. The last 15 years markets a transition period within the industry as increased number of imports have transformed the internal market of food products and beverages into ?an international market?. In this market exists a continuous competition between foreign products and national products. The export of food products and beverages, although in low quantities and very spontaneous, has started to make the Albanian FBE aware of the competition with western enterprises in the foreign market ?ring?, which today is considered the global market. The agreements that the Albanian Government has signed with the WTO and EU, such as the Agreement on the Technical Barriers of Commerce with the WTO and the Stabilization-Association Agreement with the EU, to name a few, treat also the technical problems related directly to the ?pillars? of the ?Temple of quality?: standardization, metrology, accreditation and certification. It is on these ?pillars? that the restructured and reformed Albanian enterprise should be set, so that it can overcome the obstacles that are present in the global market. Albanian FBE, regardless of their current status in the markets, are making attempts and are being prepared to face the inevitable challenges that lie ahead regarding the multi-plan development that includes the economic, technical, human, managerial aspects and more importantly the Albanian mentality and culture. Even for the Albanian enterprises, the purpose of their establishment, development, and existence is and always will be for the profit. The significance of profit and the need for it to constantly be increasing and improving is closely related to the investment made from the enterprise, but with different attitudes. To be specific, in the earlier stages of enterprise development, short term investment is often implemented supported by the slogan, ?I am investing today so I gain the profit still today?; whereas in the later stages of development where there exists the competitive market enterprises follow the slogan, ?I am investing today so that I gain the profit tomorrow or the day after tomorrow?. This slogan makes the enterprise think and work foremost for the long-term investment, which is an investment that provides a more sustainable profit and strategic approach for survival in the market. Profit is the indicator of long-term investments. It is one of the most important indicators through which FBE can be evaluated regarding the economic-technical-human-managerial level of the enterprises. In order to establish and to put into play the certification system, some requirements by the consumer side are needed (i.e., legislation, ministries, different organizations), etc., but also from the enterprises side. Regardless, the level that is achieved it is important to define the indicator, through which is measured the quality and safety level in an enterprise, in an industrial sector, and even in a state; today, this indicator is the certification indicator. As stated above, besides the issues related to quality for food and beverage products, there are also the safety-related problems to consider. The latter are of particular importance and are related with the so-called ?consumer protection? rights, as they represent the potential risks or harm to consumers health in using and consuming the products produced by the FBE in the processing stages. The legislation on food and beverage products quality and safety, as part of the general legislation of the Republic of Albania, is based on the respective legislation of the European Union. Intensification for this legislation to be completed is encouraged and supported mainly by the international agreement, where a special section covers the Stabilization Association Agreement. This Agreement, among others, instructs and controls the adaptation of the European Directives towards that of the European one regarding the products quality and safety. In addition, it aims to harmonize the legal acts and relevant by-acts (technical regulations, decisions, orders, and guidelines). Therefore, in order to explore the possibilities and the potential trends of the development in the field of product quality and safety, a detailed analysis of the current situation of the FBE in Albania was completed. To be more specific, the study included the assimilation of data and information gathered from face to face interviews investigating the FBE in Albania regarding product quality and safety. Albanian FBE comprised the basis of the selected sample. A sample of 112 enterprises was chosen to participate in the face to face interview, of which 106 enterprises actually completed the questionnaire. As such, the FBE sample from this study was considered to be representative of this sector of the processing industry in Albania F. The respondents of the FBE were mainly managers, owners or high level personnel of the selected food and beverage processing enterprises. A descriptive statistical analysis was used to elaborate the situation within the food and beverage industry in Albania. A model of ordinal logistic regression was used to quantify the effects of the different management factors on different quality management aspects. According to the enterprises who participated in the questionnaire, informing activities from the Ministry of Agriculture Food and Consumer Protection (MoAFCP) were weak or absent; only the inspection activity was done well. In addition, more than half of the enterprises surveyed had allocated the competencies regarding quality and safety in their own respective departments. Next, it was determined that Albanian FBE operate mostly in domestic markets (local and national) with some exceptions. Moreover, 95 percent of enterprises stated that they communicate with their customers regarding product quality and safety, representing the main source of information to FBE in this regard. Information from scientific studies is rarely used for decision making in terms of quality. The enterprises standards are widely used for compiling technical specifications for their products, while international standards are used only in some enterprises. Further determined from the study results was that almost all FBE believe that their production technology responds to the product quality and safety requirements. All FBE stated full compliance of their production activities with the requirements of Good Management Practices. In addition, more than half of the FBE lab facilities were non-existent (missing) and half of the enterprises did not even measure any characteristics of their products. Next, there seems to be no standard for the qualification of employees in terms of quality and safety but enterprises did express their willingness to invest in such trainings for their employees. Furthermore, in the majority of FBE cases, materials related to product quality and safety were provided from governmental agencies. Next, 75% of FBE have their products labeled and certified, whereas 21 of FBE also express the willingness to invest in label improvement or relabeling. Nearly 75% of FBE do not apply international quality management standards (ISO, HACCP, TQM), but they understand and support the need for applying and certifying such systems. Based on the regression analysis, it was determined that information and activities from the MoAFCP, as they relate to product quality and safety in particular, have a great impact on enterprises willingness to invest in QMS. Furthermore, FBE training of employees, focusing on selling and on product delivery and application of client technical specification, appear to all be prerequisites to entering the competitive markets. On the other hand, application of management standards and certification, qualifications of employees, increased level of information on quality standards and updated production technology, all have a significant impact on enterprises annual turnover and export/annual turnover ratio. It is recommended that the MoAFCP and all related governmental agencies, such as the Veterinary Institute, Commerce and Industry Chamber and the General Directorate of Standardization must put more effort into information sharing/awareness and communication activities in terms of food and beverage quality and safety as well as on quality management standards. More importantly, food and beverage enterprises should address the issues of alternative sources of information, improving their organizational structure, upgrading production technology, investing in trainings, investing in label improvement and product certification and application and certification of QMS, as prerequisites for increasing their overall business performance.
UV-C-Behandlung von Traubenmost zur Inaktivierung von Mikroorganismen
(2018) Diesler, Kathrin; Scharfenberger-Schmeer, Maren
The development of new preservation process techniques to protect ingredients and maintain a high quality standard is always a main goal in the food industry. In course of this, microbial safety has top priority. UV-C technology is a modern, non-thermal process with high efficiency. It has been used for sterilization and treatment of drinking water for many years. Also, ultraviolet radiation for disinfection purposes is already being used in other areas of food production. To what extent this method can be successfully applied in the field of grape must production, will be investigated in this dissertation. For this purpose, several yeasts and bacteria, relevant in this area, were examined for their inactivation potential by UV-C treatment. To ensure the best possible microbial inactivation in must, it is essential to determine an ideal treatment dose for both yeasts and bacteria. The results have confirmed that bacteria are far more sensitive to UV C treatment, than yeasts. It was also shown that there are major differences in UV-C stability within the seven yeast species and six bacteria species used in this study. The analyses have identified Metschnikowia pulcherrima and Acetobacter aceti as the most UV-C stable and Brettanomyces custerianus and Pediococcus sp. as the most sensitive organisms. Furthermore, three morphologically different Brettanomyces strains were used to show that there are also strain-specific variances in the response to UV-C treatment. Using Saccharomyces cerevisiae as an example, a potential formation of UV-C resistance was also ruled out. For this purpose, yeast cells were exposed to a dose, that did not result in complete inactivation. The surviving cells were cultured and retreated. Even after repeating this process eight times, no change in the UV-C response of the yeast cells could be detected. For the application of UV-C technology in the juice and wine industry it has to be ensured, that microorganisms are killed directly and their enzymatic activities are directly inhibited. Yeasts and bacteria could further convert sugar to alcohol or form unwanted metabolic byproducts. Therefore, the enzymatic activity after the initial treatment and during the inactivation process of Saccharomyces cerevisiae was analyzed in more detail. HPLC was used to determine the content of glucose, fructose and ethanol. No enzymatic activity could be detected in the UV-C treated samples from the moment after the initial UV-C treatment, up to the day of complete destruction. However, the effectiveness of UV-C treatment of must and wine cannot be attributed solely to the responsiveness of the various microorganisms. Other product parameters such as grape variety, turbidity and optical density also play a decisive role. In this context, four different musts with different optical density and turbidity were treated and the inactivation kinetics of Saccharomyces cerevisiae were compared. In this work it could be proved, that with an increasing optical density and a higher turbidity, the efficiency of the UV-C treatment in must decreases strongly. The success of a treatment is also directly dependent on the initial contamination rate of the product. Tests with different starting cell numbers have shown, that the required inactivation dose also has to be increased, as the number of cells increases. In the winemaking process, however, not only yeasts and bacteria can be a potential source of danger. The fungal infection of grapes by Botrytis cinerea also carries a high risk. The polyphenol oxidase laccase, produced by the fungus, damages ingredients and leads to a colour change in must and wine. In the investigations it could be proven, that it is possible to strongly reduce or completely inactivate the enzymatic activity in Botrytis infected must, depending on the starting concentration. In summary, UV-C technology represents an effective alternative and extension for current oenological practice. It offers the possibility to inactivate a large number of wine relevant microorganisms without causing resistance. In addition, this work has created a new framework for the application of must specific parameters. The results for the inactivation of the enzyme laccase are also proved to be extremely promising.