Browsing by Author "Sigge, G. O."
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- ItemApplication of science and technology by the South African food and beverage industry(Academy of Science of South Africa, 2018) Ronquest-Ross, Lisa-Claire; Vink, Nick; Sigge, G. O.Significant shifts in the type of foods consumed by South Africans have taken place since 1994 and packaged food and beverage innovation has accelerated since then. Globally, advances in science and technology have benefitted food processing and food manufacturing technologies and systems. Significant capital investments have been made by the South African food and beverage manufacturing industry (SAFBMI). It is, however, not clear which technology areas have received investments and for what purposes. The objective of this study was thus to understand how the SAFBMI has invested in and applied science and technology since 1994. Data were sourced from food and beverage trade magazines, dating from 1986 to 2012. Trends over the past 30 years were analysed to determine the application of science and technology. The findings suggest that the dairy, soft drinks and bakery sectors have been most active. The main advances were to upgrade manufacturing facilities and build new plants to increase capacity, deliver new products and improve efficiencies and product quality and safety. Investments to improve thermal processing and packaging were also noted. We found evidence of the application of commercially available new preservation technologies and a low level of experimentation with non-commercial novel technologies by the SAFBMI. South Africa appears to be keeping pace with advances in food manufacturing in automation, process control and quality and food safety practices, material handling, and centralised distribution centres with warehouse management systems. Continued investment in food science and technology research will ensure that the growing consumer demand for packaged foods and beverages is met.
- ItemEscherichia coli with virulence factors and multidrug resistance in the Plankenburg River(Academy of Science of South Africa, 2014) Lamprecht, Corne; Romanis, Marco; Huisamen, Nicola; Carinus, Anneri; Schoeman, Nika; Sigge, G. O.; Britz, Trevor J.Escherichia coli is a natural inhabitant of the gut and E. coli levels in water are considered internationally to be an indication of faecal contamination. Although not usually pathogenic, E. coli has been linked to numerous foodborne disease outbreaks, especially those associated with fresh produce. One of the most common ways through which E. coli can be transferred onto fresh produce is if contaminated water is used for irrigation. In this study, a total of 81 confirmed E. coli strains were isolated from the Plankenburg River as part of three separate studies over 3 years. During sampling, E. coli levels in the river were above the accepted levels set by the World Health Organization and the South African Department of Water Affairs and Forestry for safe irrigation of fresh produce, which indicates that transfer of E. coli during irrigation is highly probable. Multiplex polymerase chain reaction screening for pathogenic gene sequences revealed one enteroaggregative positive strain and four enteropathogenic positive strains. The four enteropathogenic strains were also found to be resistant to three or more critically and highly important antibiotics and were therefore classified as multidrug resistant strains. These results show that E. coli with enteropathogenic potential and multiple antimicrobial resistance properties has persisted over time in the Plankenburg River.
- ItemFood consumption changes in South Africa since 1994(Academy of Science of South Africa, 2015) Ronquest-Ross, Lisa-Claire; Vink, Nick; Sigge, G. O.Food consumption patterns in South Africa have changed dramatically over the past decades and likely will continue to change over the coming decades. Various food-related studies conducted over the last few decades indicate that food consumption shifts in South Africa have been towards a more Westernorientated diet, with nutritional consequences contributing to increased obesity and other non-communicable diseases. Several sources of data may be used to examine patterns in food consumption over time. Each of these methods has its own merits depending on the desired outcome, but are difficult to compare as each measures different levels of dietary information. As a result of the lack of regular national or comparable food consumption data in South Africa, the objective of this study was to establish, through the use of databases (FAOSTAT food balance sheets and Euromonitor International© Passport), the broad food and beverage consumption shifts in South Africa since 1994. Our findings indicate that food consumption shifts have been towards an overall increase in daily kilojoules consumed, a diet of sugar-sweetened beverages, an increase in the proportion of processed and packaged food including edible vegetable oils, increased intake of animal source foods, and added caloric sweeteners, and a shift away from vegetables. The largest shifts in food consumption were observed for soft drinks, sauces, dressings and condiments, sweet and savoury snacks, meat, and fats and oils. Convenience, health and nutrition, and indulgence were the main drivers of the increase in consumption of packaged foods and beverages. These shifts in food consumption are concerning as relates to their fat, sugar and salt composition and potential effect on public health.
- ItemInfluence of winemaking practices on the characteristics of winery wastewater and water usage of wineries(South African Society for Enology and Viticulture, 2014) Conradie, A.; Sigge, G. O.; Cloete, T. E.The winemaking industry produces large volumes of wastewater that pose an environmental threat if not treated correctly. The increasing numbers of wineries and the demand for wine around the world are adding to the growing problem. The vinification process includes all steps of the winemaking process, from the receipt of grapes to the final packaged product in the bottle. To fully understand all the aspects of winery wastewater it is important to know the winemaking processes before considering possible treatments. Winemaking is seen as an art and all wineries are individual, hence treatment solutions should be different. Furthermore, wastewater also differs from one winery to another regarding its volume and composition and therefore is it vital for a detailed characterisation of the wastewater to fully understand the problem before managing it. However, prevention is better than cure. There are a number of winemaking practices that can help lower the volume of the wastewater produced to decrease the work load of the treatment system and increase the efficiency of treatment.
- ItemIntegration of anaerobic biological and advanced chemical oxidation processes to facilitate biodegradation of fruit canning and winery wastewaters(Stellenbosch : Stellenbosch University, 2005-03) Sigge, G. O.; Britz, T. J.; Fourie, P. C.; Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science .ENGLISH ABSTRACT: Please see fulltext for abstract
- ItemThe influence of dehydration conditions on the quality of dried bell peppers (Capsicum annuum)(Stellenbosch : Stellenbosch University, 1996) Sigge, G. O.; Stellenbosch University. Faculty of . Dept. of .