Centre for Climate Change Economics and Policy Working Paper No. 30 - AOUT 2010 - Noodles at any cost: food self-sufficiency and natural hazards in China. China's role on the global grain market is expected to increase as the demand for food and feed grows, both within and outside the country.
This role could also be affected by unexpected crop failures caused by natural hazards. This paper uses agricultural production (rice, wheat, maize, tubers, soybeans and other grains) and natural hazards data (floods and droughts) for 31 provinces in China, for the period 1995-2008, to examine the self-sufficiency of China's domestic cereal harvest.
Nigerian Food Journal Available online 23 May 2015 Assessment of the microbial qualities of noodles and the accompanying seasonings. Abstract The microbial quality of five different brands of noodles (designated as D, G, H, I and M) with their accompanying seasonings commonly marketed and consumed in Nigeria were investigated.
The samples were serially diluted and using the pour plate technique least microbial load was obtained by heating samples at 100 °C for 10 min. Sample G had the highest bacterial count of 43.8×105 cfu/ml for cold noodles, while sample M had the highest count of 32.0×104 cfu/ml for hot noodles. For the seasonings, the total bacterial count varied with sample M having the highest bacterial count of 31.2×105 cfu/ml and 40.0×105 cfu/ml for hot and cold seasonings respectively while for the chilli, sample D had the highest bacterial count of 36.0×105 cfu/ml for cold chilli and sample I had the lowest bacterial count of 28.8×105 cfu/ml.
The total fungal count of all samples was less than that of the bacterial counts. American Journal of Analytical Chemistry, 2014, 5, 1174-1177 Quality Assessment of Common Instant Noodles Sold in Nigeria Markets. CTV 19/08/14 Ramen risks: Why instant noodles are bad for your health. Instant noodles have long been a popular meal option, loved for their convenience and low cost.
But a new study suggests they may increase the risk for heart disease and stroke. And the study has sparked renewed interest in an eye-opening video that shows how our stomachs handle processed foods. The study, published last week in The Journal of Nutrition, was based off of data from the Korean National Health and Nutrition Examination Survey from 2007-2009. Using the survey data, researchers examined the diets of a total of 10,711 adults between the ages of 19-64.
They found that consumption of instant noodles two or more times a week was associated with a higher prevalence of metabolic syndrome in women but not in men. The study's lead investigator, Dr. Shin also said that a chemical found in the instant noodle packaging may be another factor affecting the gender difference. This isn't the first time the ingredients found in instant noodles have come under scrutiny.
BC CENTRE FOR DISEASE CONTROL 16/09/13 Shelf-life for refrigerated partially dried pasta. FOOD PACKAGING FORUM 23/01/15 Contaminants in pasta packed in recycled paperboard. A scientific study published online on January 9, 2015 in the peer-reviewed journal Food Additives & Contaminants: Part A assessed migration of hydrocarbon contaminants into dry semolina and egg pasta packed in recycled paperboard.
The team of Italian researchers focused on migration of mineral oil saturated hydrocarbons (MOSH), mineral oil aromatic hydrocarbons (MOAH), polyalphaolefins (PAO, co-eluting with MOSH) and diisopropyl naphthalenes (DIPN). The authors monitored migration of the target chemicals under (i) storage conditions in supermarkets, where packs are standing on shelves, (ii) storage conditions preventing external influences (packs wrapped in aluminum foil), and (iii) storage conditions in warehouses, where packs are stored in cardboard boxes.
The results show that the nature of the food influenced the contaminant levels. After two years of storage, semolina pasta stored on shelves reached 3.2 and 0.6 mg/kg of MOSH and MOAH, respectively. Read more. MONTANA MANUFACTURING EXTENSINO CENTER - 2012 - Pasta Montana’s Global Food Safety Initiative Done To Perfection. CZECH J. FOOD SCI. - 2012 - Contamination of Pasta and the Raw Materials for its Production with Moulds of the Genera Aspergillus. UNIVERSITE DE LIEGE - SEPT 2014 - Poster : Modélisation du développement de bactéries potentiellement altérantes ou biopréservatrices sur des pâtes pré-cuites conservées à différentes conditions de températures et analysées par microbiologie classique et. MAAF - JANV 2012 - Guide de bonnes pratiques : Industrie de la semoulerie de blé dur.
ACIA 09/01/14 Guide de pratiques hygiéniques à l'intention des fabricants de pâtes alimentaires fraîches non farcies. Table des matières Préface Les pâtes alimentaires, aussi appelées pâtes, macaronis ou nouilles, sont un produit de consommation courant depuis plusieurs années et continuent d'être un aliment sain, pratique et abordable.
Traditionnellement, ce produit était préparé et vendu sec et non cuit, permettant ainsi de le ranger en toute sécurité à la température de la pièce pendant de longues périodes, tout en conservant sa saveur et sa texture caractéristiques. Grâce à de nouvelles technologies et techniques d'emballage, c'est devenu courant de voir des pâtes alimentaires vendues sous forme de pâtes bien cuites, partiellement cuites ou fraîches et non cuites, dont la durée de conservation sous réfrigération est de 60 jours ou plus. Bien que le passé des pâtes alimentaires séchées ait été relativement sûr en matière de salubrité alimentaire, c'est un produit qui n'est pas sans risque.
Portée Résumé des dangers pour les pâtes alimentaires fraîches non farcies Utilisation du document d'orientation. BLOG D ALBERT AMGAR 06/05/11 Salmonella et nouilles instantanées aux Philippines. Food Additives & Contaminants: Part A Volume 32, Issue 2, 2015 Migration of selected hydrocarbon contaminants into dry pasta packaged in direct contact with recycled paperboard.