Beatriz Robles Martínez

Swiss cheese🧀and AMR! Applying the Swiss cheese model to AMR highlights the necessity of multisectoral collaboration, coordination, communication, and capacity building. 15 codependent layers of contexts, strategies, and policies are proposed to build a robust multitiered risk reducing defence against AMR. These layers are grouped together within three categories, including One Health contexts, targeted interventions, and resource allocation. The holes in the figure represent system failures; when they align, multiple system failures occur at once 👉 Note that strengthening innovation in treatments and diagnostics is our last line of defense. 🤓 Read more: https://lnkd.in/dGkSXwT7 #AME #R&D Sabiha Essack The Lancet Group Elias Mossialos #IanMacKay Michael Anderson CB

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Autolyse is a rest period after mixing just flour and water before adding salt or yeast. Introduced by Prof. Raymond Calvel in the 1960s, it builds dough strength, improves extensibility, preserves color, and boosts flavor 🔹 What Happens During Autolyse? When flour and water are combined and left to sit, several key changes begin to take place — all without mechanical intervention: • Gluten development begins naturally, as glutenin and gliadin start forming bonds on their own • Enzymes (especially proteases) start breaking down long protein chains, softening the dough and improving extensibility • Water penetrates the flour more fully, aiding cohesion and reducing resistance to mixing • Color and flavor compounds are preserved, since oxidation is minimized during the reduced mix phase • Heat build-up is avoided, which is critical when working with stiff, dry, or durum-rich flours 🔹 Longer Autolyse = Stronger Impact Less mixing needed → Dough builds strength with minimal effort Lower tolerance → Breaks down sooner if overmixed More stretch, less snap → Easier shaping and handling Stronger oven rise → Expands faster, gives better volume Deeper flavor & aroma → More precursors from interupted mixing 🔹 A Note on Durum and Stiff Doughs Durum wheat is prized for its rich yellow color 🟡 but that pigment is easily lost through overmixing and oxidation. Autolyse protects that color by: • Shortening mixing time • Minimizing oxidative stress • Allowing high-protein or stiff doughs to hydrate and relax without generating friction or heat 🔹 When Autolyse Might Be Less Practical Adds time to production → 20–60 minutes before mixing continues Less ideal for high-speed, → industrial setups or fixed-bowl mixers Requires attention to mixing tolerance → doughs can overdevelop more quickly after autolyse 🔹 Calvel’s “Improved Mix Method”: Autolyse in Action Professor Calvel didn’t just advocate autolyse he built an entire mixing strategy around it: • Used pâte fermentée (a preferment rich in organic acids) • Included a 20–30 minute autolyse before salt and yeast were added • Cut second-speed mixing down to just 3–4 minutes • Added a single fold during bulk fermentation This method allowed full production of high-quality French bread in just 4.5–5 hours, balancing the structure of machine mixing with the aroma and crumb quality of traditional baking. 🔹 How to Do an Autolyse 1. Mix only flour and water (use full or partial water) until no dry flour remains 2. Do not knead — just bring the dough together 3. Cover and rest at room temperature for 20 to 60 minutes 4. Add salt, yeast, and any preferment after the rest 5. Continue mixing, fermenting, shaping, and baking as normal If you're aiming for - an open crumb, - richer flavor, and - a touch of artisan quality,

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The UK Food Standards Agency commissioned a review to assess the current state of allergen testing methodologies, with the goal of identifying gaps, harmonizing testing protocols, and supporting risk management strategies. #foodsafety 👉 MORE: https://brnw.ch/21wWtSs

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Book Spotlight for Food Safety Professionals 🔍 HACCP – A Food Industry Briefing ✍️ By Sara E. Mortimore & Carol A. Wallace 📚 Second Edition | Published by Wiley, 2015 This essential read offers a clear, concise, and practical briefing on HACCP, making it ideal for: ✔️ Food safety managers ✔️ Quality assurance professionals ✔️ Regulatory auditors ✔️ HACCP team leaders and trainers 🌐 Grounded in Codex principles and international regulatory frameworks, the book bridges the gap between theory and application with: ✅ Real-world examples ✅ Risk assessment approaches ✅ Updated HACCP system development strategies ✅ Industry-relevant illustrations and flowcharts 🧠 What makes this book stand out: • It demystifies HACCP without oversimplifying. • It aligns scientific control with operational realities. • It empowers professionals to create robust, auditable, and sustainable food safety systems. 📖 Highly recommended for those working towards GFSI, BRCGS, ISO 22000, or FSSC 22000 certification—or anyone seeking to elevate their HACCP practices to global standards. 🔗 If you're building or strengthening a food safety system in 2025 and beyond, this book remains a timeless reference. #FoodSafety #HACCP #FSSC22000 #ISO22000 #FoodQuality #SaraMortimore #CarolWallace #RiskManagement #GFSI #QA #FoodIndustry #Leadership #BookReview #LinkedInLearning

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📣The Food Reformulation Task Force has today published an update to their ‘Monitoring Sodium and Potassium in Processed Foods’ report. This update includes analysed sodium and potassium results collected from ready-to-eat breakfast cereal and popcorn from cinema outlets in 2024. 👉To read the report, please see: https://ow.ly/Ol9E50WQX3m #foodsafety #food #foodreformulation #salt

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What is Dough Rising Capacity (DRC): Dough Rising Capacity (DRC), also called dough raising capacity, refers to the ability of yeast to ferment and cause the dough to increase in volume during bread making. It is a key measure of yeast's suitability and performance in producing bakery products. The DRC is typically expressed as the percentage increase in dough volume from its initial level after fermentation. Mathematically, Dough Rising Capacity is calculated as: DRC = Final volume - Initial volume/ Initial volume X 100 A satisfactory dough rise is usually defined as at least 80% increase in volume for dry yeast and 110% for compressed yeast. DRC is important because it measures the yeast's effectiveness in producing carbon dioxide that leavens the dough, leading to better texture and sensory qualities in baked bread. Studies have used DRC to compare different yeast strains or formulations for bread making. In Short, Dough Rising Capacity is an indicator of yeast's fermentative power to raise the dough by generating gas, crucial for the quality of the final baked product. #bakeryingredients #foodingredits #food

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US: School cafeterias face significant challenges in preventing pathogen contamination, with recent audits revealing consistent trouble spots. A study examining 143 food and environmental samples in an institutional cafeteria detected Escherichia coli exceeding safety limits in six food samples, while 16 samples showed elevated aerobic bacterial counts. Yeast and mold contamination appeared in 14 food samples, exceeding established thresholds.

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🧾 𝐄𝐔 𝐂𝐨𝐧𝐟𝐢𝐫𝐦𝐬 𝐍𝐨𝐯𝐞𝐥 𝐅𝐨𝐨𝐝 𝐒𝐭𝐚𝐭𝐮𝐬 𝐟𝐨𝐫 𝐋𝐢𝐦𝐨𝐬𝐢𝐥𝐚𝐜𝐭𝐨𝐛𝐚𝐜𝐢𝐥𝐥𝐮𝐬 𝐯𝐚𝐠𝐢𝐧𝐚𝐥𝐢𝐬 𝐁𝐂𝟏𝟕 The Food Safety Authority of Ireland (FSAI), acting as the recipient Member State for an Article 4 consultation, has concluded that 𝐿𝑖𝑚𝑜𝑠𝑖𝑙𝑎𝑐𝑡𝑜𝑏𝑎𝑐𝑖𝑙𝑙𝑢𝑠 𝑣𝑎𝑔𝑖𝑛𝑎𝑙𝑖𝑠 BC17 is considered a novel food under Regulation (EU) 2015/2283. This opinion represents the first opinion from FSAI after the publication of their guidelines related to article 4 applications in last June. 🔍What is it? 𝐿𝑖𝑚𝑜𝑠𝑖𝑙𝑎𝑐𝑡𝑜𝑏𝑎𝑐𝑖𝑙𝑙𝑢𝑠 𝑣𝑎𝑔𝑖𝑛𝑎𝑙𝑖𝑠 BC17 is a gram-positive, heterofermentative strain originally identified in the vaginal microbiota of a healthy woman. It has also been isolated from certain foods (raw milk, sourdough, cheese) in a few EU Member States and third countries. ❔ Why is it novel? No demonstrated history of significant consumption in the EU prior to 15 May 1997. Evidence from scientific publications (published between 2010 and 2015) was insufficient to confirm historical food use, and demonstration of an history of consumption in a third country is not relevant in determining the novel food status of the ingredient with in EU. 🔗 https://lnkd.in/eC-sethS

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