Biosensors in quality assurance of dairy products

María Isabel Pividori, Salvador Alegret

Research output: Chapter in BookChapterResearchpeer-review

1 Citation (Scopus)


© 2013 by Taylor & Francis Group, LLC. Dairy products include not only milk, fermented milks, evaporated milks, and sweetened condensed milks but also other milk products, such as butter, dairy fat spreads, milk fat products (including butter oil, anhydrous milk fat, and ghee), cream and prepared creams, cheese and individual cheese varieties (mozzarella, cheddar, Danbo, Edam, Gouda, Havarti, Samsø, Emmental, Tilsiter, Saint-Paulin, provolone, cottage cheese, etc.), milk powders and cream powders, edible casein products, whey powders, and lactose. As milk-based products contribute significantly to the overall human diet in many regions of the world, their contamination may cause concern. In recent years, a number of high-profile food-safety emergencies have shaken consumer confidence in the production of food and have focused attention on the way food is produced, processed, and marketed. The Codex Alimentarius refers today to the international food code established under the United Nations. It is a collection of internationally adopted food standards that constitute a global reference point for national food legislators and control agencies, the international food trade, and food handlers and consumers. The code has a great impact on the approach to food quality management throughout the world. The code is being developed by the Codex Alimentarius Commission (CAC), which is an international organization run jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). The CAC’s objective is to establish standards, codes of practices, guidelines, and recommendations concerning foods aimed at protecting consumer’s health, ensure fair practices in trade, and facilitate international trade. As contaminated food is one of the most widespread public health problems of the contemporary world causing considerable mortality, the European Commission has identified food safety as one of its top priorities and has established plans for a proactive new food policy-modernizing legislation into a coherent and transparent set of rules, reinforcing controls from the farm to the table, and increasing the capability of the scientific advisory system- so as to guarantee a high level of human health and consumer protection. An effective food-safety policy requires assessment and monitoring of the risks to consumer health associated with contaminants in raw materials, farming practices, and processing activities.
Original languageEnglish
Title of host publicationPortable Biosensing of Food Toxicants and Environmental Pollutants
Number of pages31
Publication statusPublished - 1 Jan 2013


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