05 - 07 June 2022

Egypt International Exhibition Center

2021 CONFERENCE PAPERS

Microbial Biofilms in the Food Industry—A Comprehensive Review

By Conrado Carrascosa, Dele Raheem, Fernando Ramos, Ariana Saraiva, and António Raposo

Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.

The Right Ingredients - Food quality requires building a culture while adhering to standards

By Syed Wasi Asghar Zaidi

  • Food safety standards are based on the principles of hazard analysis and critical control points (HACCP).
  • Regardless of the standard, an organization-wide safety mindset is necessary to implement a quality and food safety management system.
  • Organizations can follow 10 important requirements to HACCP to guide in establishing a quality culture.

The Contribution of Cereal Grains to Food Security and Sustainability in Africa: Potential Application of UAV in Ghana, Nigeria, Uganda, and Namibia

By Dele Raheem, Moammar Dayoub, Rhoda Birech, and Alice Nakiyemba

Africa is a net importer of food, especially cereal grains, despite the importance of agriculture in the continent. The agricultural growth in Africa has been undermined by low investment in agriculture, poor infrastructure, a high population growth rate, and low adoption of technologies. The agri-food value chain in many African countries will benefit from the adoption of appropriate technologies that are available in the digital landscape to leverage the agricultural sector, make it more attractive to the teeming youth population, and reverse rural-urban migration. Attention to indigenous cereal grains and other crops that are grown locally and processed into different local foods would ensure food security. However, the availability of these crops in the market is often reduced due to damage before harvest by pests and predators leading to economic losses for farmers. In this article, we review the literature from a multidisciplinary perspective on the relevance of African indigenous food grains to food security in general and we highlight the potential application of drones to increase the yield of cereal grains in three regions of the continent—eastern, western, and southern Africa.