Residues and contaminants in medicinal herbs—A review

With the increasing popularity and use of medicinal herbs, their global demand has gained momentum. Developing countries, including China, India and South East Asian (SEA) countries, are the centres of origin and major global suppliers for most of these traditionally used medicinal herbs. One of the factors affecting the quality of these herbs is the contamination of heavy metals, mycotoxins, pesticide residues, polycyclic aromatic hydrocarbons (PAHs) and fumigants. These contaminants can accumulate during the cultivation, storage and processing of herbs and may have adverse effects on consumer health. There have been various reports regarding the presence of these contaminants in medicinal herbs. This review discusses the important contaminants of medicinal herbs, the frequency and magnitude of their occurrences, the potential causes of contamination and their regulatory limits in medicinal herbs. The major challenge in the international trade of medicinal herbs is the lack of common guidelines, regulatory measures and monitoring body to strictly enforce their regulation.     

The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review

Biogenic amines (BAs) are a class of harmful compounds often be found in high protein foods, especially naturally fermented foods. BAs derive from free amino acid decarboxylation through microbial activities and can cause toxic effects (headache, heart palpitations, vomiting) on humans, depending on individual sensitivity. Indigenous amine-degrading strains or strains producing amine-degrading enzymes (ADEs) have drawn great attention since they play an important role in affecting BA accumulation, and enzymes/genes involved in the biosynthetic mechanisms. They also help maintain the sensory quality of the final products. Besides, due to ADEs’ harmless catalytic products, they can be further utilized in fermented foods and beverages to reduce BAs. This review describes in detail the mechanisms of BAs formation, as well as the diversity of ADEs able to degrade BAs in a model or real food systems. A deeper knowledge of this issue is crucial because ADEs’ activities are often associated with strains rather than species or genera. Moreover, this information can help to improve the selection and characterization of strains for further applications as starters or bioprotective cultures, to obtain high-quality foods with reduced BAs contents.     

Wood preservation hygiene and environment in the lime-light of actually

Summary Under the ?Bois plus? scheme, the CTBA is currently developing a third party certification, based on the Scrivener law, with the aim of defending the consumers' interests. At this early stage, wood preservatives and treated wood are checked for the efficacy of treatments in order to ensure the stability and security of works in buildings and civil engineering. According to the different classes of risks in service, ?Bois plus? provides the most adeguate level of protection. In the close future, the industry is planning to incorporate, with the help of the CTBA and experts, health criteria within the frame of the ?Bois plus? certification scheme. The means could beSafety indexes, which are objectives of quality for professionals.Safety indexes are concentrations of substances in wood which can be taken as safe for humans and the general environment, while still toxic for the wood pests. This attractive experience aims to make with the brandname ?Bois plus? a synonym of efficacy and safety. This approach meets the essential requirements 1, 3, 4 of the 89/106 EEC directive: mechanical resistance and stability/hygiene, health and environment/safety in use.