16 results on '"Hoffmans Y"'
Search Results
2. Learning to discuss safety within the European seaweed aquaculture sector
- Author
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van den Burg, S. W. K., Koch, S. J. I., Banach, J. L., Hoffmans, Y., van Hoof, L., Nauta, R. W., Jak, R. G., Makri, E., Wadsworth, E., Post, S., and Kristensen, K.
- Published
- 2023
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3. Can black soldier fly larvae (Hermetia illucens) be reared on waste streams for food and feed? – A safety perspective
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Hoffmans, Y., primary, Veldkamp, T., additional, Meijer, N.P., additional, Brust, G.M.H., additional, van der Schans, M.G.M., additional, Prins, T.W., additional, van Rozen, K., additional, Elissen, H., additional, van Wikselaar, P., additional, van der Weide, R., additional, van der Fels-Klerx, H.J., additional, and Hoek-van den Hil, E.F., additional
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- 2024
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4. National Reference Laboratories Wageningen Food Safety Research : annual report 2022
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Hoffmans, Y., primary, Alewijn, M., additional, Klijnstra, M.D., additional, van der Borg, G., additional, Lasaroms, J.J.P., additional, Verschoor, A.M., additional, Prins, T.W., additional, Mol, J.G.J., additional, Brust, G.M.H., additional, Sopel, M.M., additional, Leenders, L.L., additional, Krätschmer, K.S., additional, Boxman, I.L.A., additional, Sezer, N., additional, and Hogenes, Y., additional
- Published
- 2023
- Full Text
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5. Methods to perform risk-based inspections of food companies
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Asselt, E.D., Hoffmans, Y., Hoek- van den Hil, E.F., and Fels-Klerx, H.J.
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Food -- Safety and security measures ,Food industry -- Rankings ,Food and beverage production/distribution software ,Business ,Food/cooking/nutrition - Published
- 2021
- Full Text
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6. Application of water disinfection technologies for agricultural waters
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Banach, J.L., primary, Hoffmans, Y., additional, Appelman, W.A.J., additional, van Bokhorst-van de Veen, H., additional, and van Asselt, E.D., additional
- Published
- 2021
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7. National Reference Laboratories Wageningen Food Safety Research : Annual report 2021
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Hoffmans, Y., Alewijn, M., Klijnstra, M.D., van Raamsdonk, L.W.D., Lasaroms, J.J.P., Verschoor, A.M., Prins, T.W., Mol, J.G.J., Brust, G.M.H., Sopel, M.M., Leenders, L.L., de Pagter-de Witte, L.J., Boxman, I.L.A., Silletti, E., and Hogenes, Y.
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Team Organic Contaminants ,Team Authenticity & Nutrients ,Team Agrochains ,Team Growth Promotors ,Programme and Account Management ,Team Inorganic Contaminants ,Business Unit Microbiology & Agrochains ,Life Science ,Team Virology & GMO ,Business Unit Microbiologie & Agroketens ,Team Pesticides 2 ,VLAG ,Team Natural Toxins - Abstract
National Reference Laboratories (NRLs) are part of the system responsible for controlling and enforcing the EU food and feed law. Wageningen Food Safety Research (WFSR) has been designated the NRL for thirteen subjects. The tasks of an NRL depend on its research fields. This report gives an overview of the activities performed by all of WFSR’s NRLs in 2021. These NRLs are for: milk and milk products, marine biotoxins,animal proteins, certain substances and residues thereof as laid down in Regulation (EU) 2017/625, additives for use in animal nutrition (feed additives), genetically modified organisms (GMOs) in food and feed,pesticides, metals and nitrogenous substances in feed and food, mycotoxins and plant toxins in food and feed, processing contaminants halogenated persistent organic pollutants in food and feed, food-borne viruses and water content of poultry.This report first gives an overview of relevant legislation and information on the networks of EURLs, NRLsand OLs. For every NRL, a description of all activities performed in the EURL-NRL network, such as participation in EURL-NRL workshops, working groups, and proficiency and comparative tests. This is followed by a description of the assistance provided to OLs, such as a quality check or advice. Finally, the scientific and technical support given to the competent authority is discussed. In some cases, contact with other NRLs is discussed. An important NRL task is to stay updated with current developments within its NRL domain. Every EURL organises one or two meetings (workshops) every year for that purpose. Participation in these EURL-NRL workshops is mandatory. In 2021, because of COVID-19, the workshops were almost all held online. NRLs of WFSR have attended all workshops and actively participated in EURL working groups to improve analytical methods.To test the analytical capabilities of NRLs, the EURLs organise proficiency tests. As the scope of the EURL proficiency tests is sometimes limited, the NRLs also participated in proficiency tests organised by other organisations if this was considered relevant. The majority of these proficiency tests’ results (z-scores) were satisfactory; only a few ‘questionable’ and a few ‘unsatisfactorily’ results were reported. Follow-up actions were implemented in those cases. The performance of the OLs was assured by checking the results of their performance in proficiency tests (organised by other laboratories or the NRL) or by sending them assurance samples. Some OLs also received technical support with regard to their analyses.
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- 2022
8. Use of insects for food and feed : Scientific overview of the present knowledge on insect rearing, use of residual streams as substrates, and safety aspects
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Hoek-van den Hil, E.F., Antonis, A.F.G., Brouwer, M.S.M., Bruins, M.E., Dame, M.A., van Groenestijn, J.W., Haenen, O.L.M., Hoffmans, Y., Meijer, N.P., Veldkamp, T., Vernooij, A.G., and Appel, M.J.
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Host Pathogen Interaction & Diagnostics ,Epidemiologie ,Team Agrochains ,Animal Nutrition ,Epidemiology ,Bioinformatica & Diermodellen ,Bacteriologie ,Bacteriology ,Bacteriology, Host Pathogen Interaction & Diagnostics ,PE&RC ,Laboratorium voor Entomologie ,Diervoeding ,Host Pathogen Interactie & Diagnostiek ,Virology & Molecular Biology ,Virologie & Moleculaire Biologie ,Epidemiologie, Bioinformatica & Diermodellen ,Bacteriologie, Host Pathogen Interactie & Diagnostiek ,Bio-informatics & Animal models ,Life Science ,Epidemiology, Bio-informatics & Animal models ,BBP Biorefinery & Sustainable Value Chains ,Laboratory of Entomology ,Fokkerij & Genomica ,VLAG ,Animal Breeding & Genomics - Published
- 2022
9. NVWA-ketens
- Author
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Bergevoet, R., Benus, M., Puister, L., Hoste, R., Hoffmans, Y., and van Asselt, E.
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Life Science - Published
- 2022
10. Methods to perform risk‐based inspections of food companies.
- Author
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van Asselt, E.D., Hoffmans, Y., Hoek‐ van den Hil, E.F., and van der Fels‐Klerx, H.J.
- Subjects
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FOOD industry , *FOOD safety , *SOCIOECONOMICS , *COMPLIANT behavior , *SELF-evaluation - Abstract
Risk‐based monitoring programs are increasingly applied for cost‐effective monitoring of food safety. Such programs ideally consist of three steps: risk‐ranking, risk‐based inspections, and cost‐effective monitoring. Various methods have been described to perform the first step of risk‐based monitoring. However, once the risk‐ranking has been completed, identifying the hazard‐food combinations to monitor, the frequency of inspection needs to be established based on a prioritization of food business operators (FBOs). The aim of this paper is to provide an overview of methods available for risk‐based inspections. Literature shows that FBO's food safety compliance can be assessed based on company size, historical monitoring data, and socio‐economic factors influencing compliance behavior. Non‐compliance can either be intentional or unintentional. The latter can be assessed by evaluating the food safety culture of a company. Various models—ranging from qualitative (e.g., focus groups) to quantitative (e.g., scoring)—can be used for this purpose. These models usually include an evaluation of the organizational structure (e.g., management control, communication, commitment), the technical food safety environment (e.g., hygienic design, zoning), and employee characteristics (e.g., knowledge, risk awareness). Intentional non‐compliance can be assessed using food fraud vulnerability tools. These tools incorporate factors influencing the likelihood of food fraud at the company, that is, opportunity, motivation, and (lack of) control measures. The literature indicates that either self‐assessment tools or risk matrices are applied. There is no global consensus on the methods to apply for risk‐based inspections. Depending on time and budget available as well as preferred output, one of the presented methods may be applied for prioritizing FBOs. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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11. Cleaning and disinfection in the Dutch red meat and game meat supply chains
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Hoffmans, Y., Banach, J.L., van Asselt, E.D., and Hoek-van den Hil, E.F.
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Team Agrochains ,Life Science - Abstract
Aim of the study Cleaning and disinfection agents are used in several steps in the red meat and game meat supply chains to ensure product quality, product safety, and to enhance shelf-life. The aim of this research is to investigate by literature study, questionnaires and interviews, which cleaning agents and disinfectants are authorised to be used and where and how they are used in the different stages of the Dutch red meat supply chain. Furthermore, knowledge obtained from this study is used to investigate the use of cleaning and disinfection agents in the Dutch game meat chain. Hygiene protocols and practices Stakeholders in both supply chains indicated that they work according to hygiene protocols as defined by branch organisations and the Netherlands Food and Consumer Product Safety Authority (NVWA). Procedures for cleaning and disinfection are laid down in protocols and/or Hazard Analysis Critical Control Point (HACCP) plans. The number of different cleaning and disinfection agents used by hunters and at farms is lower than in other parts of the food chains. In the transport part of the red meat chain, sometimes resources to correctly perform cleaning and disinfection are limited. How cleaning and disinfection agents should be applied is described in specification sheets and on the labels of the cleaning and disinfection products. Interviews with various experts showed that there is less knowledge about protocols and regulation related to cleaning and disinfection in some smaller companies compared to larger companies. Insufficient cleaning and disinfection procedures could occur in all parts of the chain due to insufficient knowledge or time limitations, which could lead to residues in food products. Main active compounds in cleaning and disinfection products The main authorised, active ingredients in disinfectant products that can be used as product type 1, 3 or 4 (PT1, PT3 or PT4) and are relevant product types for the red meat and game meat chains, include alcohol-based compounds (mainly ethanol and propanol); chlorine-based compounds (among others sodium hypochlorite); hydrogen peroxide (in combination with peracetic acid); quaternary ammonium compounds (quats) (mainly didecyldimethylammonium chloride (DDAC) and alkyl (C12-16) dimethylbenzylammonium chloride); aldehydes (glutaraldehyde, formaldehyde); iodine; and lactic acid. The active ingredients used for disinfection in the red meat chain, as indicated in the literature, interviews, and questionnaires were all authorised ingredients. Frequently reported used cleaning products or ingredients in the red meat chain in the Netherlands were hand soap, potassium hydroxide, and sodium hydroxide. Similarly, for disinfection agents frequently used ingredients were alcohol-based products, chlorine-based products (mainly sodium hypochlorite), DDAC, hydrogen peroxide and peracetic acid. In general, cleaning and disinfection procedures and agents used during slaughter, storage and processing of game meat are comparable to those used for red meat. Residues and monitoring The monitoring on residues of cleaning and disinfection agents and inspections on cleaning and disinfection procedures are limited in the Netherlands. Data of slaughterhouses (2017-2018) show that no quats (benzalkonium chloride (BAC) and DDAC) were found in red meat products. Monitoring of the active ingredients frequently used in the red meat and game meat chains, and could therefore be present in food products, should be increased; these are quats and by-products formed by the use of chlorine-containing products.
- Published
- 2020
12. A case study on Norwegian commercial harvesting and production of Saccharina latissima (part 2): Strategies for food safety sampling of farmed seaweed.
- Author
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Faassen, E.J., Hoffmans, Y., and Banach, J.L.
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FOOD safety , *MARINE algae , *SACCHARINA , *MARINE algae as food , *FOOD industry - Abstract
In Europe, seaweed cultivation for food and feed is shifting from small to large-scale production. Various food safety hazards, ranging from iodine to metals, allergens, and pathogens, may occur in seaweed, and with upscaling seaweed production, an increased need to ensure food safety is required. However, little guidance is available for food business operators (FBOs) on how to set up sampling schemes efficiently and reliably for food safety control. Therefore, this study aimed to explore sampling strategies for food safety hazards during commercial-scale seaweed harvesting. We used a commercial harvest of the brown seaweed Saccharina latissima (commonly known as sugar kelp), grown in Norway and harvested in May 2022, as a case study. We analyzed iodine, metals (including inorganic arsenic), the allergen tropomyosin, and four pathogens during harvesting and seaweed processing. We found that different hazards required different approaches for reliable sampling. For most hazards, there was no need to pre-process (i.e., cut and mix) seaweed samples before sending small subsamples to the laboratory. We found that for farm-cultivated S. latissima, determining a reliable estimate within a large seaweed batch required fewer samples for contaminants with low within-batch variation (e.g., observed for iodine) than for contaminants with a more scattered distribution or larger variability (e.g., observed for tropomyosin and copper). When an FBO aims to determine the effect of processing on hazards, taking one sample from three different seaweed batches is sufficient for hazards that show little variation and a large processing effect (iodine in our study). However, taking individual samples from five different batches is preferred for contaminants that show a moderate processing effect (inorganic arsenic and cadmium in our study). Finally, for contaminants that strongly vary within batches (copper and tropomyosin in this study), replicate sampling of three batches is considered the optimal strategy. This study provides a basis for seaweed stakeholders, including FBOs, to optimize further the risk-based sampling strategy of cultivated S. latissima. • Sampling strategies to ensure food safety are explored for farmed sugar kelp. • Hazards need different sampling approaches, depending on their variability. • Sampling efforts increase from iodine to most metals to the allergen tropomyosin. • One should use a risk-based approach and know the level of certainty when sampling. • This case study provides a basis for further optimizing sugar kelp sampling. [ABSTRACT FROM AUTHOR]
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- 2024
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13. Seaweed Value Chain Stakeholder Perspectives for Food and Environmental Safety Hazards.
- Author
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Banach JL, Koch SJI, Hoffmans Y, and van den Burg SWK
- Abstract
With a world population estimated at 10 billion people by 2050, the challenge to secure healthy and safe food is evident. Seaweed is a potential answer to this challenge. Expanding the use of seaweed in food systems requires an emphasis on safe practices to avoid adverse human health effects after consumption and irreversible damage to marine ecosystems. This study aims to evaluate relevant food safety and environmental safety hazards, monitoring measures, and mitigation strategies in the seaweed sector. For this study, a literature review, survey ( n = 36), and interviews ( n = 12) were conducted to identify hazards. The review and interviews aimed at pinpointing monitoring measures and mitigation strategies applied, while the survey revealed data gaps and further actions needed for the sector. Relevant food safety hazards include (inorganic) arsenic, iodine, and heavy metals, among others, such as pathogenic bacteria, while environmental hazards include environmental pathogens and parasites introduced into the ecosystem by domesticated seaweed, among others. Measures applied aim at preventing or mitigating hazards through good hygienic or manufacturing practices, food safety procedures or protocols, or pre-site farm selection. Although the future needs of the seaweed sector vary, for some, harmonized advice and protocols that align with a changing food system and hazard knowledge development as well as information on the benefits of seaweed and regulating climate and water quality may help.
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- 2022
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14. Factors during Production of Cereal-Derived Feed That Influence Mycotoxin Contents.
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Hoffmans Y, Schaarschmidt S, Fauhl-Hassek C, and van der Fels-Klerx HJ
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- Animals, Edible Grain chemistry, Food Contamination analysis, Food Handling methods, Mycotoxins analysis
- Abstract
Mycotoxins are naturally present in cereal-based feed materials; however, due to adverse effects on animal health, their presence in derived animal feed should be minimized. A systematic literature search was conducted to obtain an overview of all factors from harvest onwards influencing the presence and concentration of mycotoxins in cereal-based feeds. The feed production processes covered included the harvest time, post-harvest practices (drying, cleaning, storage), and processing (milling, mixing with mycotoxin binders, extrusion cooking, ensiling). Delayed harvest supports the production of multiple mycotoxins. The way feed materials are dried after harvest influences the concentration of mycotoxins therein. Applying fungicides on the feed materials after harvest as well as cleaning and sorting can lower the concentration of mycotoxins. During milling, mycotoxins might be redistributed in cereal feed materials and fractions thereof. It is important to know which parts of the cereals are used for feed production and whether or not mycotoxins predominantly accumulate in these fractions. For feed production, mostly the milling fractions with outer parts of cereals, such as bran and shorts, are used, in which mycotoxins concentrate during processing. Wet-milling of grains can lower the mycotoxin content in these parts of the grain. However, this is typically accompanied by translocation of mycotoxins to the liquid fractions, which might be added to by-products used as feed. Mycotoxin binders can be added during mixing of feed materials. Although binders do not remove mycotoxins from the feed, the mycotoxins become less bioavailable to the animal and, in the case of food-producing animals, to the consumer, lowering the adverse effects of mycotoxins. The effect of extruding cereal feed materials is dependent on several factors, but in principle, mycotoxin contents are decreased after extrusion cooking. The results on ensiling are not uniform; however, most of the data show that mycotoxin production is supported during ensiling when oxygen can enter this process. Overall, the results of the literature review suggest that factors preventing mycotoxin production have greater impact than factors lowering the mycotoxin contents already present in feed materials.
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- 2022
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15. The use of adverse outcome pathways in the safety evaluation of food additives.
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Vinken M, Kramer N, Allen TEH, Hoffmans Y, Thatcher N, Levorato S, Traussnig H, Schulte S, Boobis A, Thiel A, and Rietjens IMCM
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- Animals, Cosmetics, Europe, Food, Humans, Risk Assessment, Adverse Outcome Pathways, Food Additives, Food Safety, Toxicity Tests methods
- Abstract
In the last decade, adverse outcome pathways have been introduced in the fields of toxicology and risk assessment of chemicals as pragmatic tools with broad application potential. While their use in the pharmaceutical and cosmetics sectors has been well documented, their application in the food area remains largely unexplored. In this respect, an expert group of the International Life Sciences Institute Europe has recently explored the use of adverse outcome pathways in the safety evaluation of food additives. A key activity was the organization of a workshop, gathering delegates from the regulatory, industrial and academic areas, to discuss the potentials and challenges related to the application of adverse outcome pathways in the safety assessment of food additives. The present paper describes the outcome of this workshop followed by a number of critical considerations and perspectives defined by the International Life Sciences Institute Europe expert group.
- Published
- 2020
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16. Characterizing the coverage of critical effects relevant in the safety evaluation of food additives by AOPs.
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Kramer NI, Hoffmans Y, Wu S, Thiel A, Thatcher N, Allen TEH, Levorato S, Traussnig H, Schulte S, Boobis A, Rietjens IMCM, and Vinken M
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- Humans, Kidney drug effects, Liver drug effects, No-Observed-Adverse-Effect Level, Risk Assessment, Food Additives adverse effects, Food Safety
- Abstract
There is considerable interest in adverse outcome pathways (AOPs) as a means of organizing biological and toxicological information to assist in data interpretation and method development. While several chemical sectors have shown considerable progress in applying this approach, this has not been the case in the food sector. In the present study, safety evaluation reports of food additives listed in Annex II of Regulation (EC) No 1333/2008 of the European Union were screened to qualitatively and quantitatively characterize toxicity induced in laboratory animals. The resulting database was used to identify the critical adverse effects used for risk assessment and to investigate whether food additives share common AOPs. Analysis of the database revealed that often such scrutiny of AOPs was not possible or necessary. For 69% of the food additives, the report did not document any adverse effects in studies based on which the safety evaluation was performed. For the remaining 31% of the 326 investigated food additives, critical adverse effects and related points of departure for establishing health-based guidance values could be identified. These mainly involved effects on the liver, kidney, cardiovascular system, lymphatic system, central nervous system and reproductive system. AOPs are available for many of these apical endpoints, albeit to different degrees of maturity. For other adverse outcomes pertinent to food additives, including gastrointestinal irritation and corrosion, AOPs are lacking. Efforts should focus on developing AOPs for these particular endpoints.
- Published
- 2019
- Full Text
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