Displaying publications 1 - 20 of 101 in total

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  1. 'Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM
    Molecules, 2023 Mar 14;28(6).
    PMID: 36985603 DOI: 10.3390/molecules28062631
    The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
    Matched MeSH terms: Food Industry
  2. AGNES LEE CHIU NEE, MOHD NIZAM LANI, ROZILA ALIAS, ZAITON HASSAN
    MyJurnal
    Vinegars are most widely used as preservatives in food industry. Vinegars are known for their health benefits; however, the roles of vinegar-associated microflora in locally produced vinegars are not well established. The objectives of this study are to isolate and identify the lactic acid bacteria (LAB) from black rice vinegar and coconut vinegar, measure their pH and titratable acidity, and determine their antibacterial activity. LAB was isolated using cultural method. Phenotypic characterization of LAB was carried out using Gram-staining, oxidase test, catalase test and API 50 CHL Kit. Results from API 50 CHL Kit confirmed that BRV03M strain from black rice vinegar and CV03M strain from coconut vinegar were Lactobacillus paracaseissp. paracasei. The identified bacteria in both samples were consistent as L. paracaseiusing 16S rDNAgene sequences with 93% and 99% similarity, respectively. The pH and titratable acidity percentage of both vinegars were also determined. The stability of Cell Free Supernatant-Lactic Acid Bacteria (CFS-LAB) strains within 14 days on their inhibition against selected pathogenic bacteria was determined using agar well diffusion method. The CFS-LAB strain isolated from black rice vinegar (BRV03M) was more stable within 14 days than coconut vinegar in inhibiting tested bacteria, suggesting this strain has great potential as natural antibacterial agents.
    Matched MeSH terms: Food Industry
  3. Abbasiliasi S, Tan JS, Bashokouh F, Ibrahim TAT, Mustafa S, Vakhshiteh F, et al.
    BMC Microbiol, 2017 May 23;17(1):121.
    PMID: 28535747 DOI: 10.1186/s12866-017-1000-z
    BACKGROUND: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.

    RESULTS: P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.

    CONCLUSION: The properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

    Matched MeSH terms: Food Industry*
  4. Abdullah, A.M., Hamidah, H., Alam, M.Z.
    MyJurnal
    Although one of the major users of flocculants are water and wastewater treatment industries, flocculants are also used in various food industries. The chemical flocculants are preferred widely in these industries due to low production cost and fast production ability. However, the negative effects of the chemical flocculants should not be neglected to gain the economic benefits only. Therefore, the researchers are working to discover efficient and economical flocculants from biological sources. Several attempts have been made and are still being made to extract or produce bioflocculants from natural sources such as plants, bacteria, fungi, yeast, algae, etc. The review revealed that significant amount of work have been done in the past, in search of bioflocculant. However, commercially viable bioflocculants are yet to be marketed widely. With the advent of new biotechnologies and advances in genetic engineering, the researchers are hopeful to discover or develop commercially viable, safe and environmentfriendly bioflocculants.
    Matched MeSH terms: Food Industry
  5. Abraham SCE
    Family Practitioner, 1977;2:61-63.
    Matched MeSH terms: Food Industry
  6. Ahmad Tarmizi AH, Kuntom A
    PMID: 33397128 DOI: 10.1080/10408398.2020.1865264
    3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) are processed-developed contaminants presence in vegetable oils after undergo refining process under excessive heat. Refined oils are extensively used in various frying applications, nevertheless, the reservation against their quality and safety aspects are of major concern to consumers and food industry. Realizing the importance to address these issues, this article deliberates an overview of published studies on the manifestation of 3-MCPDE and GE when vegetable oils undergo for frying process. With the modest number of published frying research associated to 3-MCPDE and GE, we confined our review from the perspectives of frying conditions, product properties, antioxidants and additives, pre-frying treatments and frying oil management. Simplicity of the frying process is often denied by the complexity of reactions occurred between oil and food which led to the development of unwanted contaminants. The behavior of 3-MCPDE and GE is closely related to physico-chemical characteristics of oils during frying. As such, relationships between 3-MCPDE and/or GE with frying quality indices - i.e. acidity in term of free fatty acid or acid value); secondary oxidation in term of p-anisidine value, total polar compounds and its fractions, and refractive index - were also discussed when oils were subjected under intermittent and continuous frying conditions.
    Matched MeSH terms: Food Industry
  7. Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA
    J Agric Food Chem, 2011 Apr 27;59(8):3980-5.
    PMID: 21388187 DOI: 10.1021/jf103956g
    A dried high fiber product from bambangan (Mangifera pajang Kort.) fruit pulp was prepared and evaluated for proximate composition, functional properties, and soluble and insoluble dietary fiber composition. Mangifera pajang fibrous (MPF) consisted of 4.7% moisture, 0.8% fat, 4% protein, and 30 mg total polyphenol per g of dry sample, and 9, 79 and 88% soluble, insoluble and total dietary fiber, respectively. Water holding capacity, oil holding capacity, swelling, and solubility were found to be 9 g/g dry sample, 4 g/g dry sample, 16 mL/g dry sample, and 11%, respectively. The glucose dialysis retardation index of MPF was approximately double that of cellulose fiber. Soluble dietary fiber contained mannose, arabinose, glucose, rhamnose, erythrose, galactose, xylose, and fucose at 1.51, 0.72, 0.39, 0.16, 0.14, 0.05, 0.04, and 0.01%, respectively, with 5.8% uronic acid, while insoluble dietary fiber was composed of arabinose (18.47%), glucose (4.46%), mannose (3.15%), rhamnose (1.65%), galactose (1.20%), xylose (0.99%), and fucose (0.26%) with 15.5% uronic acid and 33.1% klason lignin. These characteristics indicate that MPF is a rich source of dietary fiber and has physicochemical properties which make it suitable as an added ingredient in various food products and/or dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties.
    Matched MeSH terms: Food Industry
  8. Amiza, M.A., Kong, Y.L., Faazaz, A.L.
    MyJurnal
    The effect of degree of hydrolysis (DH) on the physicochemical properties of cobia frame hydrolysate was determined. Three levels of degree of hydrolysis of cobia frame hydrolysate were studied, which were 53%, 71% and 96%. After enzymatic hydrolysis using Alcalase®, the samples were spray-dried. Cobia hydrolysate powder samples were analyzed for their proximate analysis and physicochemical properties. The proximate analysis showed significant differences in fat and ash content only. DH96 hydrolysate showed desirable essential amino acid profile for human requirement except for methionine and isoleucine. The study found that cobia frame hydrolysate had good colour, emulsifying capacity and excellent foaming properties. However, there were no significant differences in water-holding capacity, oil-holding capacity and peptide solubility among the hydrolysate samples. This study suggested that cobia frame hydrolysate is a potential ingredient and foaming agent for food industry.
    Matched MeSH terms: Food Industry
  9. Azad SA, Vikineswary S, Chong VC, Ramachandran KB
    Lett Appl Microbiol, 2004;38(1):13-8.
    PMID: 14687209
    Rhodovulum sulfidophilum was grown in settled undiluted and nonsterilized sardine processing wastewater (SPW). The aims were to evaluate the effects of inoculum size and media on the biomass production with simultaneous reduction of chemical oxygen demand (COD).
    Matched MeSH terms: Food Industry
  10. Azizah Othman, Nor Juwariah Mukhtar, Nurul Syakirin Ismail, Sui Kiat Chang
    MyJurnal
    Water and ethanolic extracts of four Malaysian local herbs, Tenggek burung (Melicope Iunu-ankenda), Kesum (Polygonum minus), Curry leave (Murraya Koenigii) and Salam (Eugenia polyantha) were investigated for their total phenolic content (TPC), total flavonoids content (TFC) and antioxidant activities (AA). Total phenolic content (TPC) of the herbs was determined using Folin-Ciocalteu reagent assay while the total flavonoid content (TFC) was determined based on aluminium chloride-flavonoid assay. The determination of AA was done using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activitiy and β-carotene bleaching assays (BCB). Different extraction solvents significantly affected the TPC, TFC and AA of all herbs studied (p < 0.05). Both Tenggek burung and Kesum showed highest TPC, TFC and AA regardless of extraction solvents compared to Curry leave and Salam. All herbs showed strong positive correlation between TPC and DPPH assay. However, negative and low correlation between TFC and AA were obtained for all herbs studied. This showed that phenolic compounds of certain structures were responsible for the AA of all the herbs in this study. In conclusion, all herbs in this study except curry leave could be inexpensive sources of good natural antioxidants with nutraceutical potential in food industry.
    Matched MeSH terms: Food Industry
  11. Azizi NF, Kumar MR, Yeap SK, Abdullah JO, Khalid M, Omar AR, et al.
    Foods, 2021 May 27;10(6).
    PMID: 34071977 DOI: 10.3390/foods10061210
    Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir's nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
    Matched MeSH terms: Food Industry
  12. Babji, A.S., Ghassem, M., Hong, P.K., Maizatul, S.M.S.
    ASM Science Journal, 2012;6(2):144-147.
    MyJurnal
    Research and development trends will continue to design innovative composite foods in which muscle proteins are combined with non-conventional animal products, non-meat proteins and functional food additives, many of which have lost their original inherent properties and characteristics. Composite food are products with meat, non-meat proteins, fats, carbohydrates and functional ingredients such as pre-emulsion, probiotics, enzymes, bioactives, peptides, hormones, emulsifiers, gelatin, animal fats/oils, alcohol and visceral tissues. Traceability of halal meat raw materials should start at the point of animal breeding, production to the stage of halal slaughter, processing operations and final point of consumption. Traceability of food additives used in the food industry remains a major hurdle for the Muslim community seeking halal food. The processes and technological advancements made in raw material processing, ingredient extractions, modifications, purification and resynthesized into many food ingredients make the question of traceability and solving of the materials and processes that are halal a monumental task. Food is only halal if the entire food chain from farm to table, is processed, handled and stored in accordance with the syariah and/or halal standards or guidelines, such as in the Jabatan Kemajuan Islam Malaysia (JAKIM): General guidelines, Malaysia Standards MS 1500:2009 and Codex Alimentarius (Food Labeling). Here lies the challenge and importance of traceability to verify the ‘wholesomeness’ of the sources of halal raw materials and final meat-based food products.
    Matched MeSH terms: Food Industry
  13. Baker P, Zambrano P, Mathisen R, Singh-Vergeire MR, Escober AE, Mialon M, et al.
    Global Health, 2021 10 26;17(1):125.
    PMID: 34702285 DOI: 10.1186/s12992-021-00774-5
    BACKGROUND: The aggressive marketing of breastmilk substitutes (BMS) reduces breastfeeding, and harms child and maternal health globally. Yet forty years after the World Health Assembly adopted the International Code of Marketing of Breast-milk Substitutes (The Code), many countries are still to fully implement its provisions into national law. Furthermore, despite The Code, commercial milk formula (CMF) markets have markedly expanded. In this paper, we adopt the Philippines as a case study to understand the battle for national Code implementation. In particular, we investigate the market and political strategies used by the baby food industry to shape the country's 'first-food system', and in doing so, promote and sustain CMF consumption. We further investigate how breastfeeding coalitions and advocates have resisted these strategies, and generated political commitment for a world-leading breastfeeding policy framework and protection law (the 'Milk Code'). We used a case study design and process tracing method, drawing from documentary and interview data.

    RESULTS: The decline in breastfeeding in the Philippines in the mid-twentieth Century associated with intensive BMS marketing via health systems and consumer advertising. As regulations tightened, the industry more aggressively promoted CMFs for older infants and young children, thereby 'marketing around' the Milk Code. It established front groups to implement political strategies intended to weaken the country's breastfeeding policy framework while also fostering a favourable image. This included lobbying government officials and international organizations, emphasising its economic importance and threats to foreign investment and trade, direct litigation against the government, messaging that framed marketing in terms of women's choice and empowerment, and forging partnerships. A resurgence in breastfeeding from the mid-1980s onwards reflected strengthening political commitment for a national breastfeeding policy framework and Milk Code, resulting in-turn, from collective actions by breastfeeding coalitions, advocates and mothers.

    CONCLUSION: The Philippines illustrates the continuing battle for worldwide Code implementation, and in particular, how the baby food industry uses and adapts its market and political practices to promote and sustain CMF markets. Our results demonstrate that this industry's political practices require much greater scrutiny. Furthermore, that mobilizing breastfeeding coalitions, advocacy groups and mothers is crucial to continually strengthen and protect national breastfeeding policy frameworks and Code implementation.

    Matched MeSH terms: Food Industry
  14. Balakrishnan K, Olutoye MA, Hameed BH
    Bioresour Technol, 2013 Jan;128:788-91.
    PMID: 23186664 DOI: 10.1016/j.biortech.2012.10.023
    The current research investigates synthesis of methyl esters by transesterification of waste cooking oil in a heterogeneous system, using barium meliorated construction site waste marble as solid base catalyst. The pretreated catalyst was calcined at 830 °C for 4h prior to its activity test to obtained solid oxide characterized by scanning electron microscopy/energy dispersive spectroscopy, BET surface area and pore size measurement. It was found that the as prepared catalyst has large pores which contributed to its high activity in transesterification reaction. The methyl ester yield of 88% was obtained when the methanol/oil molar ratio was 9:1, reaction temperature at 65 °C, reaction time 3h and catalyst/oil mass ratio of 3.0 wt.%. The catalyst can be reused over three cycles, offer low operating conditions, reduce energy consumption and waste generation in the production of biodiesel.
    Matched MeSH terms: Food Industry
  15. Bhat R, Khalil HP, Karim AA
    C. R. Biol., 2009 Sep;332(9):827-31.
    PMID: 19748457 DOI: 10.1016/j.crvi.2009.05.004
    This study was conducted to evaluate the potential antioxidant activity of lignin obtained from black liquor, a hazardous waste product generated during the extraction of palm oil. Antioxidant potential of the extracted lignin was evaluated by dissolving the extracted samples in 2 different solvent systems, namely, 2-methoxy ethanol and DMSO. Results revealed high percent inhibition of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical in the lignin sample dissolved in 2-methoxy ethanol over DMSO (concentration range of 1-100 microg/ml). Lignin extracted in 2-methoxy ethanol exhibited higher inhibition percentage (at 50 microg/ml, 84.2%), whereas a concentration of 100 microg/ml was found to be effective in the case of the DMSO solvent (69.8%). Fourier transform infrared (FTIR) spectrometry revealed that the functional groups from the extracted lignin and commercial lignin were highly similar, indicating the purity of the lignin extracted from black liquor. These results provide a strong basis for further applications of lignin in the food industry and also illustrate an eco-friendly approach to utilize oil palm black liquor.
    Matched MeSH terms: Food Industry
  16. Boey PL, Maniam GP, Hamid SA
    J Oleo Sci, 2009;58(10):499-502.
    PMID: 19745576
    Aquaculture activity has increased the population of crab, hence increasing the generation of related wastes, particularly the shell. In addition, the number of molting process in crabs compounds further the amount of waste shell generated. As such, in the present work, the application of the waste crab shell as a source of CaO in transesterification of palm olein to biodiesel (methyl ester) was investigated. Preliminary XRD results revealed that thermally activated crab shell contains mainly CaO. Parametric study has been investigated and optimal conditions were found to be methanol/oil mass ratio, 0.5:1; catalyst amount, 4 wt. %; and reaction temperature, 338 K. As compared to laboratory CaO, the catalyst from waste crab shell performs well, thus creating another low-cost catalyst source for producing biodiesel as well as adding value to the waste crab shell. Reusability of crab shell CaO has also been studied and the outcome confirmed that the catalyst is capable to be reutilized up to 11 times, without any major deterioration.
    Matched MeSH terms: Food Industry*
  17. Cao W, Chen X, Chin Y, Zheng J, Lim PE, Xue C, et al.
    J Food Biochem, 2021 Apr 04.
    PMID: 33817806 DOI: 10.1111/jfbc.13686
    Natural compounds have tremendous potential to regulate glucose metabolism, but conventional methods for studying their bioactivities are usually labor intensive. Here, hypoglycemic properties in 22 selected food-derived compounds were examined using molecular docking. The results indicated that curcumin is an inhibitor of both α-glucosidase and dipeptidyl-peptidase 4 (DPP-4), which are important for glycemic control. These effects of curcumin were also confirmed by enzymatic determination in vitro. Furthermore, curcumin significantly improved diet-induced hyperglycemia (e.g., fasting plasma glucose levels and glycogen storage in muscle or liver) in mice. This might be attributed to its inhibitory effects on the activities of α-glucosidase and DPP-4 in vivo. Curcumin also upregulated the expression of genes (e.g., glucagon-like peptide 1) related to DPP-4 activity in the small intestine. In conclusion, curcumin is a potential ingredient of functional foods used for diet-induced hyperglycemia management. PRACTICAL APPLICATIONS: Curcumin has been widely used as a colorant in the food industry. Moreover, a growing number of studies have described its diverse biological functions, such as anti-inflammatory, anti-oxidant, and anti-angiogenic activities. Thus, curcumin is regarded as a potential ingredient in functional foods. Our results highlighted the hyperglycemic effect of curcumin, suggesting that curcumin may be included in food products for hyperglycemic patients.
    Matched MeSH terms: Food Industry
  18. Chan SK, Lim TS
    Appl Microbiol Biotechnol, 2019 Apr;103(7):2973-2984.
    PMID: 30805670 DOI: 10.1007/s00253-019-09669-3
    Microbial transglutaminase (mTGase) is commonly known in the food industry as meat glue due to its incredible ability to "glue" meat proteins together. Aside from being widely exploited in the meat processing industries, mTGase is also widely applied in other food and textile industries by catalysing the formation of isopeptide bonds between peptides or protein substrates. The advancement of technology has opened up new avenues for mTGase in the field of biomedical engineering. Efforts have been made to study the structural properties of mTGase in order to gain an in-depth understanding of the structure-function relationship. This review highlights the developments in mTGase engineering together with its role in biomedical applications including biomaterial fabrication for tissue engineering and biotherapeutics.
    Matched MeSH terms: Food Industry
  19. Chen JX, Wong SF, Lim PK, Mak JW
    PMID: 26429550 DOI: 10.1080/19440049.2015.1101494
    Widespread food poisoning due to microbial contamination has been a major concern for the food industry, consumers and governing authorities. This study is designed to determine the levels of fungal contamination in edible bird nests (EBNs) using culture and molecular techniques. Raw EBNs were collected from five house farms, and commercial EBNs were purchased from five Chinese traditional medicine shops (companies A-E) in Peninsular Malaysia. The fungal contents in the raw and commercial EBNs, and boiled and unboiled EBNs were determined. Culturable fungi were isolated and identified. In this study, the use of these methods revealed that all EBNs had fungal colony-forming units (CFUs) that exceeded the limit set by Standards and Industrial Research Institute of Malaysia (SIRIM) for yeast and moulds in EBNs. There was a significant difference (p < 0.05) in the number of types of fungi isolated from raw and commercial EBNs, but no significant difference in the reduction of the number of types of fungi after boiling the EBNs (p > 0.05). The types of fungi isolated from the unboiled raw EBNs were mainly soil, plant and environmental fungi, while the types of fungi isolated from the boiled raw EBNs, unboiled and boiled commercial EBNs were mainly environmental fungi. Aspergillus sp., Candida sp., Cladosporium sp., Neurospora sp. and Penicillum sp. were the most common fungi isolated from the unboiled and boiled raw and commercial EBNs. Some of these fungi are mycotoxin producers and cause opportunistic infections in humans. Further studies to determine the mycotoxin levels and methods to prevent or remove these contaminations from EBNs for safe consumption are necessary. The establishment and implementation of stringent regulations for the standards of EBNs should be regularly updated and monitored to improve the quality of the EBNs and consumer safety.
    Matched MeSH terms: Food Industry
  20. Chen, J.X.J., Lim, P.K.C., Wong, S.F., Mak, J.W.
    Malays J Nutr, 2014;20(3):377-391.
    MyJurnal
    Introduction: Heavy metals and other contaminants in food have been a concern to food industries, consumers and governing authorities. The purpose of this study was to determine the levels of heavy metals and other elements in edible bird nests (EBNs). Methods: Raw and processed (commercial) EBNs were used in the study. Raw EBNs were collected directly from five house farms in Peninsular Malaysia - Kuala Sanglang (Kedah), Pantai Remis (Perak), Kluang Gohor), Kota Bharu (Kelantan) and Kajang (Selangor). Processed EBNs were pmchased from five Chinese traditional medicinal shops located in Peninsular Malaysia. The levels of 32 elements were determined by inductively coupled plasma-mass spectrometry and findings of the study were compared to the maximum regulatory limits set by the Standards and Industrial Research Institute of Malaysia (SIRIM) for EBNs. Results: Of the seven elements with maximum regulatory limits (As, Cd, Pb, Hg, Sn, Cu, Fe), one raw EBN was detected with mercury level of 70.180 ppb which was above the SIRIM permissible limit of 50 ppb. All the EBNs had iron levels above the SIRIM permissible limit of 30 ppb. The levels of the other 25 elements with no maximum regulatory limits (Ca, Mg, Na, K, P, Co, Cr, Mn, Mo, Se, Zn, Ag, Ba, Be, Bi, B, Li, Ni, Sb, Sr, Ti, U, V, Al, Zr) were also determined. Conclusion: The data obtained for the 25 elements with no permissible limits can serve as baseline data for further studies to establish their maximum regulatory limits.
    Matched MeSH terms: Food Industry
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