Aly El Sheikha | McMaster University (original) (raw)
Papers by Aly El Sheikha
Trends in Food Science and Technology, Apr 1, 2019
Adulteration in food is a menace, which all of us face since the beginning of civilization, as it... more Adulteration in food is a menace, which all of us face since the beginning of civilization, as it not only decreases the quality of food products but also results in a continuing problem with significant consequences for human health and economic damage. Hence, the detection of food adulteration became an essential requirement for ensuring both the quality and safety of foods. Indeed, the current sophisticated lab methodologies are accurate and reliable, but their disadvantages are time-consuming, technically challenging and costly. Therefore, considerable interest has emerged in developing rapid techniques for food adulteration detection in which a common person can perform at the level of the household. DNAFoil is a portable, completely self-administered, on-site DNA test that does not require expensive PCR equipment or laboratory settings to confirm detection of food adulteration in as little as 30 minutes. Our intent is to suggest the DNAFoil technology as a novel, rapid, easy, potent and universal approach for food adulteration detection. 1. Food adulteration: from the past to the present 1.1. Important definitions related to food adulteration 1.1.1. Food Food means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food" but does not include cosmetics or tobacco or substances used only as drugs (Codex Alimentarius Commission, 1997). 1.1.2. Food authenticity Food authenticity is essentially defined by legally recognized descriptions that concern its characteristics (quality, origin, process, etc.) (El Sheikha et al., 2017). 1.1.3. Food traceability The European Commission General Food Law (EC, 2002) defines traceability as "The ability to trace and follow a food, feed, food producing animal or substance intended to be, or expected to be incorporated into a food or feed, through all stages of production, processing and distribution". 1.1.4. Food quality Quality includes positive and negative attributes that influence a product's value to the consumer. Positive attributes that demonstrate good quality may be the origin, color, flavor, texture and processing method of the food, while negative attributes may be visible spoilage, contamination with filth, discoloration or bad odors or tastes (WHO, 2015). Food quality can be considered as a complex characteristic of food that determines its value or acceptability to consumers. Thus it may be defined as "the composite of those characteristics which have significance in determining the degree of acceptability by the buyer" (El Sheikha, 2018). 1.1.5. Food safety Food safety is defined as the style of preparing, handling, and storing food to prevent infection and to help ensure that food retains enough nutrients to support a healthy diet (FAO, 2004; El Sheikha, 2015; WHO, 2015). 1.1.6. Food contamination Food contamination refers to food that has been corrupted with another substance either physical, biological or chemical (Santacruz, 2016). In simple words, food contamination is anything in food that
Elsevier eBooks, 2021
Abstract Authentication of food has been a significant concern for all members of the food system... more Abstract Authentication of food has been a significant concern for all members of the food system chain, including consumers, producers, and regulators since ancient times. Due to increasing public awareness regarding food quality and safety. Food authenticity is rapidly growing. This chapter critically presents the techniques which are used for authenticity assessment, explaining the technical and scientometric evaluation of them. Categorizing of different authentication techniques is based on authenticity indicators, providing insight into future developments. Automated and analytical evolutions are discussed, along with their applications on the authentication of food. Furthermore, the novel and promising technologies that emerged recently are discussed, along with their potentialities on food authenticity determination.
Elsevier eBooks, 2019
Abstract The production of fruits and vegetables in regard to the global agri-food system is one ... more Abstract The production of fruits and vegetables in regard to the global agri-food system is one of its main pillars that should avoid any scandals. In response to consumers’ growing demand for safe and high-quality foods, it has become the first priority for them. Traceability issues have human, economic, and political costs. These costs are exacerbated by unsafe agricultural practices for fresh fruits and vegetables, in addition to, the progressive influence of time and temperature on globally traded products such as fresh produce; the presence of foreign objects causing injury to the consumer (e.g., metals, insects, and rodents); and the threat of bioterrorism. That is why the traceability is the pivot point of this chapter, and we will address this issue by answering many questions, the most important ones: What are the traceability technologies? Which one will be efficient? What the future holds for us in the field of fruits and vegetables tracing?
Food Research International, Dec 1, 2021
Edible bird's nest (EBN) swiftlet existed naturally 48,000 years ago in caves as their natura... more Edible bird's nest (EBN) swiftlet existed naturally 48,000 years ago in caves as their natural dwellings. Nowadays, edible bird's nest has become a very important industry due to its high nutritional, medicinal and economic value. Additionally, edible bird's nest has a long quality guarantee period. Obviously, the nutritional components and medicinal functions vary depending on geographical origins. Recently, the global demand for edible bird's nest has markedly increased, accompanied by the increasing attention of all key players of the global food trade system, i.e., producers, consumers, traders and the authorities to obtain safe and high-quality edible bird's nest. Hence, this target can be accomplished via the enforcement of an efficient and universal geo-tracing technique. Current methods of the geo-tracking of edible bird's nest, i.e., automation, physical and analytical techniques have several limitations and all of them fail to discriminate different quality grades of edible bird's nest. Meanwhile, in many studies and applications, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) has proven to be a "cutting edge" technique for greatly enhance food traceability from field to fork through its ability in distinguishing the food products in terms of their quality and safety. This article provides an overview of (1) edible bird's nest as a multiuse strategic food product, (2) quality issues associated with edible bird's nest including implications that the site of acquisition of the edible bird's nest has food safety implications, (3) current regulations and geo-tracking approaches to ensure the safety and quality of edible bird's nest with the special focus on polymerase chain reaction-denaturing gradient gel electrophoresis technique as a vigorous and universal geo-tracing tool to be suggested for edible bird's nest geo-traceability.
John Wiley & Sons, Ltd eBooks, Jan 5, 2018
LAP LAMBERT Academic Publishing eBooks, Nov 2, 2012
Journal of Agricultural and Food Chemistry, Aug 25, 2022
CRC Press eBooks, Sep 22, 2015
Bread: Between The Heritage Of Past And The Technology Of Present Aly F. El Sheikha Role Of Bread... more Bread: Between The Heritage Of Past And The Technology Of Present Aly F. El Sheikha Role Of Bread On Nutrition And Health Worldwide Concha Collar Sourdough Bread Sudhanshu S. Behera Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread Maciej Kuligowski, Jacek Nowak, and Iwona Jasinska-Kuligowska Phytochemicals As Functional Bread Compounds: Physiological Effects Sylwia Mildner-Szkudlarz and Joanna Bajerska Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties Sergio O. Serna Saldivar and Marco Lazo Velez Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures P. Saranraj and P. Sivasakthivelan Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification Aly F. El Sheikha and Yehia A.G. Mahmoud Bread Fortification CM. Rosell Agronomic Fortification And The Impact On Bread Fortification Aly F. El Sheikha Physical Processing Of Grains And Flours Leading Nutritious Breads I. Mandala and C.M. Rosell Raw Materials Characteristics For Healthy Breadmaking Marina Carcea, Francesca Melini, and Valentina Narducci Non-Conventional Raw Materials For Improving Nutritionally Breads Caroline Joy Steel, Georgia Ane Raquel Sehn, and Amanda de Cassia Nogueira Effect Of Fibre In Enriched Breads Manuel Gomez and Bonastre Oliete Traditional Bread In Arabic Countries...Key Of Nutrition Aly F. El Sheikha Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas Sergio O. Serna Saldivar The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile Joanna Bajerska and Sylwia Mildner-Szkudlarz Gluten- Free Bread: Technological And Health Aspects Julita Regula and Zenon Kedzior
Food Research International, Oct 1, 2022
Food Science and Technology International
The objective of the present study was to illustrate the changes in physicochemical properties in... more The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regularly analyzed monthly. During storage, significant increases ( p
SSRN Electronic Journal, 2022
Molecular Techniques in Food Biology
John Wiley & Sons, Ltd eBooks, Jan 18, 2018
Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores... more Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. • Brings together contributions from scientists at the leading edge of the revolution in molecular food biology • Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms • Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more • Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.
Trends in Food Science and Technology, Apr 1, 2019
Adulteration in food is a menace, which all of us face since the beginning of civilization, as it... more Adulteration in food is a menace, which all of us face since the beginning of civilization, as it not only decreases the quality of food products but also results in a continuing problem with significant consequences for human health and economic damage. Hence, the detection of food adulteration became an essential requirement for ensuring both the quality and safety of foods. Indeed, the current sophisticated lab methodologies are accurate and reliable, but their disadvantages are time-consuming, technically challenging and costly. Therefore, considerable interest has emerged in developing rapid techniques for food adulteration detection in which a common person can perform at the level of the household. DNAFoil is a portable, completely self-administered, on-site DNA test that does not require expensive PCR equipment or laboratory settings to confirm detection of food adulteration in as little as 30 minutes. Our intent is to suggest the DNAFoil technology as a novel, rapid, easy, potent and universal approach for food adulteration detection. 1. Food adulteration: from the past to the present 1.1. Important definitions related to food adulteration 1.1.1. Food Food means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food" but does not include cosmetics or tobacco or substances used only as drugs (Codex Alimentarius Commission, 1997). 1.1.2. Food authenticity Food authenticity is essentially defined by legally recognized descriptions that concern its characteristics (quality, origin, process, etc.) (El Sheikha et al., 2017). 1.1.3. Food traceability The European Commission General Food Law (EC, 2002) defines traceability as "The ability to trace and follow a food, feed, food producing animal or substance intended to be, or expected to be incorporated into a food or feed, through all stages of production, processing and distribution". 1.1.4. Food quality Quality includes positive and negative attributes that influence a product's value to the consumer. Positive attributes that demonstrate good quality may be the origin, color, flavor, texture and processing method of the food, while negative attributes may be visible spoilage, contamination with filth, discoloration or bad odors or tastes (WHO, 2015). Food quality can be considered as a complex characteristic of food that determines its value or acceptability to consumers. Thus it may be defined as "the composite of those characteristics which have significance in determining the degree of acceptability by the buyer" (El Sheikha, 2018). 1.1.5. Food safety Food safety is defined as the style of preparing, handling, and storing food to prevent infection and to help ensure that food retains enough nutrients to support a healthy diet (FAO, 2004; El Sheikha, 2015; WHO, 2015). 1.1.6. Food contamination Food contamination refers to food that has been corrupted with another substance either physical, biological or chemical (Santacruz, 2016). In simple words, food contamination is anything in food that
Elsevier eBooks, 2021
Abstract Authentication of food has been a significant concern for all members of the food system... more Abstract Authentication of food has been a significant concern for all members of the food system chain, including consumers, producers, and regulators since ancient times. Due to increasing public awareness regarding food quality and safety. Food authenticity is rapidly growing. This chapter critically presents the techniques which are used for authenticity assessment, explaining the technical and scientometric evaluation of them. Categorizing of different authentication techniques is based on authenticity indicators, providing insight into future developments. Automated and analytical evolutions are discussed, along with their applications on the authentication of food. Furthermore, the novel and promising technologies that emerged recently are discussed, along with their potentialities on food authenticity determination.
Elsevier eBooks, 2019
Abstract The production of fruits and vegetables in regard to the global agri-food system is one ... more Abstract The production of fruits and vegetables in regard to the global agri-food system is one of its main pillars that should avoid any scandals. In response to consumers’ growing demand for safe and high-quality foods, it has become the first priority for them. Traceability issues have human, economic, and political costs. These costs are exacerbated by unsafe agricultural practices for fresh fruits and vegetables, in addition to, the progressive influence of time and temperature on globally traded products such as fresh produce; the presence of foreign objects causing injury to the consumer (e.g., metals, insects, and rodents); and the threat of bioterrorism. That is why the traceability is the pivot point of this chapter, and we will address this issue by answering many questions, the most important ones: What are the traceability technologies? Which one will be efficient? What the future holds for us in the field of fruits and vegetables tracing?
Food Research International, Dec 1, 2021
Edible bird's nest (EBN) swiftlet existed naturally 48,000 years ago in caves as their natura... more Edible bird's nest (EBN) swiftlet existed naturally 48,000 years ago in caves as their natural dwellings. Nowadays, edible bird's nest has become a very important industry due to its high nutritional, medicinal and economic value. Additionally, edible bird's nest has a long quality guarantee period. Obviously, the nutritional components and medicinal functions vary depending on geographical origins. Recently, the global demand for edible bird's nest has markedly increased, accompanied by the increasing attention of all key players of the global food trade system, i.e., producers, consumers, traders and the authorities to obtain safe and high-quality edible bird's nest. Hence, this target can be accomplished via the enforcement of an efficient and universal geo-tracing technique. Current methods of the geo-tracking of edible bird's nest, i.e., automation, physical and analytical techniques have several limitations and all of them fail to discriminate different quality grades of edible bird's nest. Meanwhile, in many studies and applications, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) has proven to be a "cutting edge" technique for greatly enhance food traceability from field to fork through its ability in distinguishing the food products in terms of their quality and safety. This article provides an overview of (1) edible bird's nest as a multiuse strategic food product, (2) quality issues associated with edible bird's nest including implications that the site of acquisition of the edible bird's nest has food safety implications, (3) current regulations and geo-tracking approaches to ensure the safety and quality of edible bird's nest with the special focus on polymerase chain reaction-denaturing gradient gel electrophoresis technique as a vigorous and universal geo-tracing tool to be suggested for edible bird's nest geo-traceability.
John Wiley & Sons, Ltd eBooks, Jan 5, 2018
LAP LAMBERT Academic Publishing eBooks, Nov 2, 2012
Journal of Agricultural and Food Chemistry, Aug 25, 2022
CRC Press eBooks, Sep 22, 2015
Bread: Between The Heritage Of Past And The Technology Of Present Aly F. El Sheikha Role Of Bread... more Bread: Between The Heritage Of Past And The Technology Of Present Aly F. El Sheikha Role Of Bread On Nutrition And Health Worldwide Concha Collar Sourdough Bread Sudhanshu S. Behera Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread Maciej Kuligowski, Jacek Nowak, and Iwona Jasinska-Kuligowska Phytochemicals As Functional Bread Compounds: Physiological Effects Sylwia Mildner-Szkudlarz and Joanna Bajerska Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties Sergio O. Serna Saldivar and Marco Lazo Velez Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures P. Saranraj and P. Sivasakthivelan Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification Aly F. El Sheikha and Yehia A.G. Mahmoud Bread Fortification CM. Rosell Agronomic Fortification And The Impact On Bread Fortification Aly F. El Sheikha Physical Processing Of Grains And Flours Leading Nutritious Breads I. Mandala and C.M. Rosell Raw Materials Characteristics For Healthy Breadmaking Marina Carcea, Francesca Melini, and Valentina Narducci Non-Conventional Raw Materials For Improving Nutritionally Breads Caroline Joy Steel, Georgia Ane Raquel Sehn, and Amanda de Cassia Nogueira Effect Of Fibre In Enriched Breads Manuel Gomez and Bonastre Oliete Traditional Bread In Arabic Countries...Key Of Nutrition Aly F. El Sheikha Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas Sergio O. Serna Saldivar The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile Joanna Bajerska and Sylwia Mildner-Szkudlarz Gluten- Free Bread: Technological And Health Aspects Julita Regula and Zenon Kedzior
Food Research International, Oct 1, 2022
Food Science and Technology International
The objective of the present study was to illustrate the changes in physicochemical properties in... more The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regularly analyzed monthly. During storage, significant increases ( p
SSRN Electronic Journal, 2022
Molecular Techniques in Food Biology
John Wiley & Sons, Ltd eBooks, Jan 18, 2018
Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores... more Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. • Brings together contributions from scientists at the leading edge of the revolution in molecular food biology • Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms • Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more • Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.