Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Marconi O., Floridi A., Montanari L., Fantozzi P. 2007 "Biogenic amines and N-nitrosaminescontrol in beer production chain" CD-Proc. 31th Congress of the European BreweryConvention, Venice, Italy, 6-10 May. ISBN 798-90-70143-24-4Biogenic amines and nitrosamines control in food is not yet effective. They need a better traceability through allthe whole chain production. The main objectives are to set-up and optimise innovative analytical methods tomonitor nitrosamines and biogenic amines in brewing production chain. A method for the simultaneous determinationof biogenic amines and a sensitive procedure for determining 5 N-nitrosamines (N-nitrosodimethylamine(NDMA), N-nitrosodiethylamine (NDEA), N-nitrosodipropylamine (NDPA), N-nitrosodibuthylamine (NDBA)and Nitrosopyrrolidine(NPYR)) are described. Moreover, the main critical steps have been identified to reach abetter knowledge on the origins of these contaminants and how they can be controlled.2. Erzetti M., Marconi O., Bravi E., Perretti G., Montanari L., Fantozzi P. 2007 "HACCP inbrewing production chain: mycotoxins, nitrosamines and biogenic amines" 3rd InternationalSymposium on Recent Advances in Food Analysis, Prague, Czech Republic, 7-9 November.Hazard Analysis and Critical Control Point (HACCP) is a system of control specifically designed to prevent andcontrol risks associated with potential contamination of food as a result of biological, chemical and physical hazards.Food chain operators are obliged to assure safety foods by the implementation of appropriate preventiveand control procedures based on the HACCP system, to eliminate or reduce hazards at specific points of the productionline.This work reports the management of the Hazard Analysis and the identification of the Critical Control Pointsfor specific contaminants, mycotoxins, N–nitrosamines and biogenic amines, that can occur in the Small andMedium Enterprises in malting and brewing production chain.Following the principles of the Hazard Analysis and the Critical Control Points system, this work describes: inthe step 1, how to conduct the hazard analysis; in the step 2, how to determinate the critical control points; in thestep 3, the critical limits; in the step 4, how to establish the monitoring system; in the step 5, how to establish thecorrective action; in the step 6, how to establish procedures to verify the effectiveness of the system and in thestep 7 how to establish documentation concerning all procedures and records for the correct application of thesystem. In the Table 1 and Table 2 are reported, for the malting and brewing processes, the control measures, thecritical limits and the corrective actions.This methodology work want to assist malters and brewers in understanding the malting and brewing safety aspectand how to manage the risk related to the process of malting and brewing. The method is elaborated on theconventional malting and beer production as like describe in Figure 1 and Figure 2. The schemes are somewhatsimplified in order to keep them clear. The beer production scheme illustrates the production of a lager beer withbottom fermenting yeast. There are many variations of the brewing process depending on the specific type ofbeer. More specific concerns regard the application of this HACCP study to Small and Medium Enterprises becauseof particular needs in terms of raw material management, processing and logistics.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it369