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In the food and beverage industry, the presence of mycotoxins in cereals has driven the development of procedures to ensure the safety and quality of the final product. However, at the national level, this aspect has not yet been addressed in microbreweries. This research focused on determining the presence and concentration of deoxynivalenol (DON) in malt used for craft beer production, as well as the effect of pasteurization and ohmic heating on this mycotoxin. The study was conducted in two stages. In the first stage, the presence of DON in the malt was analyzed using the ELISA analytical technique with a detection level of 0,25ppm/5,0. Subsequently, in the second stage, wort was prepared using this malt, and the effects of pasteurization, as a traditional method, and ohmic heating, as an alternative method, on the mycotoxin were evaluated. For this purpose, an experimental ohmic heating equipment was developed, in which time and voltage parameters were established. The results showed a slight reduction in one of the wort batches when ohmic heating was applied to the mycotoxin, with a concentration of 0.057 µL, compared to pasteurization, where the concentration remained the same at 0.058 µL. These findings suggest that pasteurization maintains stable mycotoxin concentration levels; however, the combination with ohmic heating may be effective in mitigating the presence of mycotoxins in the wort base of craft beer, thereby contributing to its safety. [ABSTRACT FROM AUTHOR]

Copyright of Anuario Turismo y Sociedad is the property of Universidad Externado de Colombia, Facultad de Empresas Turísticas y Hoteleras and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Whey is a residue from the cheese industry whose use as a raw material in human food formulations has been studied, mainly due to its nutritional composition and the negative impact it has on the environment when discarded. The objective of the present investigation was to obtain a dairy dessert from whey proteins. The numerical optimization method was used through an IOptimal response surface. The selected factors were: protein (cottage cheese), xanthan gum, starch and system water, the variations were subject to the maximum allowable of these components for the mixture. The variables appearance, texture, general acceptance and stability. The sensory characterization of the dessert was carried out with five tasters from the Science Department of the Food Industry Research Institute, who generated the descriptors using the controlled association method. The selected formulation presented a protein content (cottage cheese) of 33,21 %; 0,158 % xanthan gum, 4,43 starch, 46 % water and 16,2 % sugar. The sensory evaluation allowed to establish the descriptors, color, homogeneity, strawberry smell, milky note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor, consistency and creaminess. The overall impression for the quality turned out to be excellent. [ABSTRACT FROM AUTHOR]

Copyright of Revista del Museo de Antropología is the property of Museo de Antropologia - IDACOR and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista del Museo de Antropología is the property of Museo de Antropologia - IDACOR and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The fruit seeds, commonly regarded as waste after consuming the fresh pulp, emerge as a source of unconventional starch with innovative potential. This study focuses on highlighting the significance of these seeds by exploring chemical modification methods in this starch source that add value by transforming their properties. The review emphasizes the influence of key factors such as the type of chemical reagent, its concentration, reaction parameters (pH, temperature, time), and the botanical source of the seed on the degree of modification and the resulting morphological and functional properties of the starch. The importance of specific conditioning during the chemical modification process is underscored, as it significantly contributes to enhancing the properties of the modified starch derived from fruit seed. In this regard, new perspectives are opened to efficiently harness fruit seeds, turning them into a valuable source of starch with diverse applications in both the food and non-food industries. [ABSTRACT FROM AUTHOR]

With the implementation of the North American Free Trade Agreement (NAFTA), Mexico experienced a rapid expansion in highly industrialized food and beverage products. This has transformed supply and distribution structures and led to changes in dietary patterns. The objective of this paper is to explain how these transformations led to the configuration of a hybrid distribution and consumption scheme that affected the expenditure, frequency and quantities of ultra-processed and fast foods consumed in Mexican households during the period 2000-2020. This hybrid model is associated with an increase in diseases such as obesity and chronic degenerative diseases. [ABSTRACT FROM AUTHOR]

Copyright of Revista Daena: International Journal of Good Conscience is the property of Spenta University Mexico and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista ION is the property of Universidad Industrial de Santander and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the global business environment, a good management of supplier selection is required with the purpose of reducing logistics costs present in the selection activity under quality criteria, acquisition costs, payment terms, lead time, among others, for this activity. and processes who has the assignment is the purchasing area of a business organization, this is in charge of obtaining all the raw material so that the company continues with its operation and can achieve the goals set in budgetary terms, supply and production, in order to of cost reduction where it is the direct responsibility of this area, to carry out a correct management of suppliers to obtain a maximization of profits. The present investigation is part of the objective of delivering a proposal for the selection of a raw material supplier to the selection company, with which he developed a proposal for the AHP multi-criteria selection of suppliers in combination with the Topsis methodology applied to the company in the food area in Colombia, once the hierarchy of the selection criteria has been carried out, it is possible to define the supplier selection criteria with their respective weightings adjusted to the specific needs of the company, resulting in the choice of the supplier of raw material to the main company where I throw as a result of the RCi of 0.62 being the first in the ranking given by the tool. [ABSTRACT FROM AUTHOR]

Objective. To analyze the different elements of the arguments received during the public consultation of the Modification Project to the Official Mexican Standard-051 (NOM-051), emphasizing the protection of children and adolescents. Materials and methods. The information provided in 1 095 arguments was analyzed. Key actors were identified, and a content analysis was carried out to identify if the position was in favor or against the numerals related to the protection of children and adolescents. The analysis was done using NVivo software. Results. 781 key players were identified. During the public consultation, four private sector tactics were identified to interfere in the NOM-051 process: a) front groups that sent comments against NOM-051; b) questions about the scientific evidence on the relationship between consumption of sweeteners and obesity in schoolchildren; c) questions about the effectiveness of the use of warning labeling for sweeteners; d) comments about individual responsibility individuals responsible for their disease. Conclusion. The interference of the private sector in the NOM-051 implementation process was evident in the comments submitted during the public consultation. [ABSTRACT FROM AUTHOR]

Objective: Analyze the mechanisms deployed by the State to establish its institutionalizing intervention on the diets of the populations through the School Breakfast program in Mexico. Approach: Institutions are inserted in the analysis of power through dispositives from the perspective of governmentality. The exercise of power through feeding programs requires discourses focused on the correct diet, the participation of expert agents, the constitution of subjects of assistance and, simultaneously, the freedom and desire of the subjects of government. Methodological approach: The theoretical perspective of governmentality of Michel Foucault and the neoinstitutionalist current is taken up, to analyze the power mechanisms that enable the exercise of government, and enable the governmental capacity to institutionalize biological and food processes through the implementation of food programs. Conclusions: The School Breakfast program establishes power games between the various participating actors. Food as a field of knowledge and intervention multiplies the poles from which power is exercised, both from the populations and from the State. [ABSTRACT FROM AUTHOR]

The current food industry uses Good Manufacturing Practices (GMP) and the Hazard Analysis and Critical Control Points (HACCP) system as tools to help provide and maintain safety and quality parameters within treatment facilities. A basic diagnosis was carried out in a farm in the banana sector, in relation to the GMP according to resolution 2674 of 2013, and the HACCP system to determine hazards, CCPs, CL and preventive measures in the harvest of the banana (Musa paradisiaca). A typical case of banana production was studied where each stage of the section was submitted and the principles of HACCP were applied. As main results, the weaknesses and virtues that the farm presented were determined in the GMP based on resolution 2674 of 2013 and in the HACCP plan the dangers, risks, limits and critical control points and corrective measures were analyzed for all the stages. It was concluded that, although the farm does not have the GMP implementation plans and the HACCP system; It supplied and managed the parameters established by the programs in such a way that the product met high standards of safety and quality, with great added value, export type. [ABSTRACT FROM AUTHOR]

Currently, the food industry prioritizes the safety and quality of products, facing the challenge of maintaining sensory and nutritional integrity. To address this challenge, emerging non-thermal technologies are being explored that offer significant advantages in improving food quality over conventional technologies. This review aims to provide a comprehensive understanding of how these innovative technologies can transform the traditional food processing landscape as we know it. Non-thermal technologies have the potential to reduce energy consumption for food production, processing and packaging, compared to conventional thermal treatments. Furthermore, these technologies are particularly suitable for efficiently preserving bioactive compounds present in foods. This review describes the fundamental principles, applications, advantages and limitations of emerging technologies in food processing. These technologies include pulsed electric field, ultrasound, cold plasma, high pressure, irradiation, light-emitting diodes, pulsed light and oscillating magnetic fields. Despite the large number of studies on the subject, more research is required to optimize and improve the efficiency of the application of these technologies, alone or in combination, in food processing. The bioaccessibility and bioactivity of the compounds, nutritional value, shelf life and sensory aspects may be variables of interest. [ABSTRACT FROM AUTHOR]

Copyright of Contaduría y Administración is the property of Facultad de Contaduria y Administracion-Universidad Nacional Autonoma de Mexico and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Signos is the property of Universidad Santo Tomas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Lan Harremanak - Revista Relaciones Laborales is the property of Lan Harremanak and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agroindustria, Sociedad y Ambiente is the property of Revista Cientifica Agroindustria, Sociedad y Ambiente, ASA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agroindustrial Science is the property of Agroindustrial Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Innotec is the property of Laboratorio Tecnologico del Uruguay and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the book "The Poor are Invited to the Table: Popular Nutrition in Chile: 1930-1950", historian Juan Carlos Yáñez addresses the issue of popular nutrition in Chile during the period from 1930 to 1950. The author highlights the importance of studying this topic in order to understand the social issue and public policies of the time. The book analyzes different actors and institutions involved in popular nutrition, such as doctors, social visitors, dieticians, municipalities, and philanthropic organizations. It also examines the conditions of caloric intake, the most consumed products, and the adaptation strategies of the popular sectors. The author shows how different approaches to addressing nutritional and food deficiencies in these sectors were formed. [Extracted from the article]

The purpose of the research is to inquire about the fulfillment of omnichannel conditions in consumers and micro-businesses of the processed food sector in the metropolitan area of Medellin, Colombia, from the study of the fulfillment of conditions linked to three components: sales channels, marketing models and the supply chain, with the transversality of digitization. For this purpose, we used a complementary research methodology, the first method is quantitative, applying a survey instrument to consumers, related to omnichannel conditions; the second is qualitative, with a descriptive and non-experimental approach analyzing five (5) case studies of micro-businesses. Among the main results is that microbusinesses are not 100 % omnichannel, but multichannel is known, that is not the same, but it is part of it, and data storage is perceived positively, in addition, consumers are not omnichannel and also, do not know various concepts of digital integration of this strategy; nevertheless, consumers perceive that the analytics of the data provided and its integration can improve the perception of benefits, incentives and customer satisfaction, promoting loyalty and growth of microbusinesses. [ABSTRACT FROM AUTHOR]

Copyright of Historia Agraria is the property of Historia Agraria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Historia Agraria is the property of Historia Agraria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to propose guidelines to carry out an international business plan for a company in the agri-food sector that wishes to internationalize its products to the Hubei market, China. For the above, a theoretical framework was created on the fundamental aspects of a business plan and background information was provided by a Chilean company in the agri-food sector in 2023. This study is part of an Innovation Fund for Competitiveness project (FIC) and as a result, the steps and guidelines that must be considered by a company that decides to internationalize to the Chinese market are presented schematically, concluding that these steps should be considered by Chilean firms that decide to enter the market of Hubei, China. [ABSTRACT FROM AUTHOR]

In this study, we address the optimization of crucial elements in the production process of cream ice cream, a food product subject to strict regulations regarding hygiene and sweetening. This product is derived from an emulsion of fats and proteins and may include other ingredients and additives permitted under the Colombian Technical Standard NTC 1239. Instead of employing traditional factorial experiments, we utilize a mixture experiments-based approach with the primary objective of finding the formulation that maximizes the overall desirability of the final product. The process begins with the standardization of variables and the ice cream production process, based on two initial formulations. Through a mixture design, ten possible formulations are generated, and a multiple linear regression analysis is applied, considering factors of study such as cream, whole milk powder, and condensed milk in relation to key response variables like overrun, yield, soluble solids, and costs. The Scheffé equation, obtained through the method of least squares, describes the relationship between these variables. The analysis is completed with an ANOVA to detect significant differences among the formulations. Formulation F6 is identified as the most optimal, with an overall desirability of 22.45%, meeting the proposed constraints and emerging as the preferred choice for the production of cream ice cream that balances product quality and economic efficiency in the food industry. [ABSTRACT FROM AUTHOR]

The objective of this text is to identify the contributions of suppliers of the Ahimsa Agroecological Fair Trade Market (AAFTM) in Toluca, Mexico, for the scalability of food sovereignty (FS) based on intangible issues and agroecological and fair-trade practices. For this, a Methodology was used with a qualitative approach was used through a semi-structured interview with eight AAFTM suppliers during the months of November 2021 to March 2022. Among the results is that the FS has expansion potential in the integration of intangible issues with agroecological and fair-trade practices. [ABSTRACT FROM AUTHOR]

Fruits and vegetables are food products with a great nutritional contribution although they are very perishable, so alternatives are sought for their greater durability. Spray drying is currently one of the most used methods in the food industry for dehydrating these foods. Tomato powder has a promising and potential market, as it is a product with good commercial value and easy handling. This review addresses the fundamental principles of spray drying of tomato derivatives, the main factors that influence this process and the characteristics of the dried product. As well as bibliometric data from studies related to the drying of tomato derivatives, are also analyzed. Parameters such as the number of publications per year, journals, affiliations, countries, authors and type of scientific document were taken into account. [ABSTRACT FROM AUTHOR]

Background: The ever-growing awareness of environmental problems has led to the implementing of ecological alternatives in industrial production. Cellulases and hemicellulases are the most widely used enzymes in industry, guaranteeing the efficiency of production, with a reduction in chemicals that pollute the environment. Aim. To select Bacillus spp. strains that produce cellulases, β-mannanases, and xylanases for use in animal feed. Materials and methods: Overall, ten strains were studied in plates with minimum medium supplemented with Beech Xylan, locust vean gum, and carboxymethylcellulose for the production of xylanases, β-mannanases, and endo cellulases, respectively. The plates were incubated at 37 ºC for 24 hours and were coated with 0.5% Congo red solution. The diameter of the hydrolysis area, and that of the colony, were determined to calculate the potency index. Results: All the strains showed the capacity to produce the studied enzymes. As a result, 23.3% of enzymatic activity was considered good. Bacillus subtilis E-44 was the strain with the best enzymatic activity on the three evaluated substrates (3.01 ± 1.18; 3.82 ± 0.31, and 4.22 ± 0.23) for cellulases, β-mannanases, and xylanases, respectively. Conclusions: Bacillus subtilis E-44 was selected as the best cellulase and hemicellulase-producing strain, increasing their possibilities in animal nutrition and the food industry. [ABSTRACT FROM AUTHOR]

Copyright of Agroindustrial Science is the property of Agroindustrial Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CIENCIA UNEMI is the property of Universidad Estatal de Milagro (UNEMI) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A tool was developed to assess vulnerability to food fraud in plants that manufacture and process animal products for human consumption. It was decided to name the generated instrument EVUFA (Food Fraud Vulnerability Assessment). The questionnaire was submitted to a validation process by 15 professionals from the food industry, using a 3 variable Likert scale. To validate the EVUFA, content validity was performed using the modified Lawshe method, discarding 6 questions that did not exceed the minimum value. In addition, the measurement of reliability using the Cronbach's alpha statistic was 0,93. A case study was carried out applying the EVUFA in 2 food processing plants, which obtained a score of 60,5 and 51, respectively. Consequently, they were rated with a moderate vulnerability to food fraud. [ABSTRACT FROM AUTHOR]

Quality management systems can integrate other management systems and serve as a platform for the implementation of an integrated quality management system. This represents multiple advantages and has an important role in strengthening the competitiveness and expansion of organizations towards international markets. This research explores the state of the art regarding integrated quality management systems in the food industry and its implications in terms of its implementation as a competitive strategy; Likewise, theoretical-conceptual postulates and integration models are addressed to contribute to the discussion and establish a framework for reflection for the analysis of case studies. Therefore, a systematic review and analysis of the literature is carried out, indicating that an integrated quality management system is an important strategy to achieve greater competitiveness in the agri-food industry. [ABSTRACT FROM AUTHOR]

Introduction: Existing regulations requiring food establishments to label on the presence of mandatory declaration allergen fail to prevent accidental adverse reactions from occurring in susceptible consumers. Therefore, this paper reviews the existing European legislation on allergens and analyses the reasons why health alerts for undeclared allergens continue to occur, proposing possible solutions to solve this problem. Method: Documentary research was carried out in five stages. For this purpose, literature published up to November 2022 was collected. Results: Regulation 1169/2011 on the provision of food information to consumers sets out the labelling rules applicable to allergens contained in products. In its article 36, one of the voluntary food information to be included is the possible unintended presence in the food of substances or products causing allergies or intolerances, also known as precautionary allergen labelling (PAL). Confusion surrounding the use of PAL, the complex structure of the food chain and, in some cases, poorly trained staff all can increase the risk of placing unsafe products on the market within the reach of susceptible people. Conclusions: It is considered appropriate to intensify the training of workers in all food establishments the PAL. [ABSTRACT FROM AUTHOR]

Food processing is modifying, transforming, and manufacturing a raw material to generate various by-products demanded by consumers. The review presented has the purpose of analyzing the main development trends in the food industry, considering the challenges of the recent pandemic and the phenomenon of globalization. In this context, the dimensions in which significant development is evident are highlighted based on the documentary research carried out in the central governing bodies worldwide in the area and the Science Direct, Scielo, Dialnet, and Elsevier databases. It is concluded that there is relevance in the approach towards an environmental ethic through the intelligent technological development of this productive sector, the exploitation of new by-products, the preservation of high-quality nutrients, the high-quality of new packaging and use of waste, and contemporary marketing practices. [ABSTRACT FROM AUTHOR]

Proteus mirabilis is a bacterium capable of causing pathologies of interest in public health. It occurs commonly in chicken meat. P. mirabilis does not stand out for its pathogenicity levels, but it does stand out for its difficult therapeutic approach once the infection has developed, due to its antibiotic resistance. In this study, 135 samples of chicken meat were collected in several retail centers in Ambato (45 formal sales, 45 informal sales and 45 slaughterhouses). Samples were seeded in selective culture media (McConkey Agar and XLD Agar), Gram staining was used, as well as biochemical tests (Oxidase Test and TSI) and molecular identification were performed by amplifying the 16S DNA ribosomal region, consequently there were 48 samples of P. mirabilis with 17 different strains, NCTC 11938 was the most common. P. mirabilis was mainly identified in formal retail centers, followed by slaughterhouses and informal retail centers. Meet contamination is related to food processing protocols breach. The great prevalence of this bacterium portrays a public concern issue, due to hazards related to meat contamination with it. [ABSTRACT FROM AUTHOR]

This article presents the design and construction process of a food processor made to prepare baskets of different sizes of patacón. The design considers the regulations for the processing of the raw material which, in this case, is pre-cooked plantain. The modeling and analysis of the pneumatic system was conducted to determine the force required to elaborate the patacón basket and all the pneumatic components of the prototype. The machine is controlled by a Mitsubishi brand PLC with reference FX1N-20MR. In the validation stage, the production capacity and the operating time of the machine were determined. [ABSTRACT FROM AUTHOR]

Innovative healthy solutions as alternatives for food preservation that prevent food waste,is one of the focuses of food companies, since microorganisms are increasingly resistant to current alternatives. For this purpose, the antimicrobial effect of fumaric acid (FA) with preservatives and organic acids on food spoilage molds and evaluate their efficiency and possible synergy in vitro and applied in Muffins. Calcium propionate (CP), potassium sorbate (PS), citric acid (CA), lactic acid (LA) were used to evaluate their inhibitory capacity alone and in mixtures with (FA) on three species of molds, measuring the growth radius in Petri dishes and calculating inhibition percentages (% I). When the best mixture was selected, it was added to muffins, that were evaluated for 17 days by counting molds and yeasts. The highest % I was for Penicillium sp. 89 % with SP. For A. flavus 54 % with AC and AL and for A. niger 70 % I with LA. The highest variability in antimicrobial effects was for Penicillium sp. The selected mixture was AF 2000 ppm with SP 300 ppm. When applied to muffins, the effect on storage time could not be established, although it presented less diversity of isolated colonies. The % I was different for each preservative and mold species at the concentrations evaluated, and the antimicrobial effect of FA alone and in mixture with potassium sorbate for the control of different mold species was evident. [ABSTRACT FROM AUTHOR]

Two years after the beginning of the pandemic caused by the Sars-Cov-2 virus, research on the pathogenesis of its infection has advanced considerably, certain general factors, such as comorbidities, have been highlighted, and causal factors specific to the urban setting have been identified. The aim of this article is to provide qualitative and quantitative elements that indicate the relationship between the consumption of ultra-processed foods (upfs) poor in micronutrients and the pathogenesis of Sars-Cov-2 infection in Mexico City (cdmx), in an investigation of the causes of this problem. A qualitative methodology was followed, based on documentary search and content analysis. The results showed that the high consumption of upfs in cdmx is problematic, as these foods contain few of the micronutrients essential for the proper functioning of the immune system and to cope with diseases such as covid-19. Although the existing data to date do not allow us to establish a direct causality between covid-19 and consumption of upfs in the cdmx, they do indicate latent dangers, which merit investigating their effects and rethinking public and health policies. [ABSTRACT FROM AUTHOR]

Introduction: the concept of «decent work» defined by the International Labor Organization is assumed as the productive work of men and women in conditions of freedom, equity, security and human dignity, and is proposed as one of the priority objectives of the Agenda 2030 sustainable development of the United Nations. Objective: to identify and analyze the elements that decent work involves from the perception of women microentrepreneurs who work in the natural or organic artisanal food and beverage sector to contribute to the discussion about the characteristics of the concept of decent work for women from sustainability economic and labor. Method: it involved a descriptive qualitative approach with a gender perspective and the concept of structural culture as a theoretical perspective, to analyze the elements of decent work from the perspective of women. The field work involved the participation of 5 women microentrepreneurs from an artisan collective who were given in-depth interviews. Results: from the perception of women, the essential elements for a decent job are the convictions, suspicions and interests of women microentrepreneurs, and the work-family balance. Conclusions: the absence of these elements in the labor and social structures in which women operate are an obstacle if the intention is to promote inclusive and sustainable economic growth, since the eradication of poverty is only possible through stable, fair and well-functioning jobs. paid. Additionally, entrepreneurship was identified as a sustainable process of empowerment for women who do not find a work space that balances convictions, concerns and interests and work-family reconciliation. [ABSTRACT FROM AUTHOR]

This article seeks to answer the question: How to know the perception of sellers and the acceptance of potential consumers for the commercialization of sugarcane juice in biodegradable packaging? and the objective: To identify the perception of the sellers and the acceptance of possible consumers for the commercialization of sugarcane juice in biodegradable packaging; it frames a characterization of the sector but is emphasized in a qualitative analysis of the market, involving the actors related to the sale and purchase of guarapo (seller and consumer), whose position and degree of acceptance of the proposed product were identified; These results were obtained from the information obtained after applying the technique established in the methodological design (Likert-type interview to informal guarapo sellers (6), characterized in the year 2021 by the secretary of entrepreneurship and tourism of Florencia Caquetá, and the sample of 183 potential consumers (DNP 2018). [ABSTRACT FROM AUTHOR]

Copyright of Revista Española de Sociología is the property of Federacion Espanola de Sociologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Revista Catalana de Dret Ambiental is the property of Universitat Rovira I Virgili and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

GHI can be successful if GHI produces useful material that indeed reduce food safety incidents and improve food security. GHI does this without any influence of industries or governments: GHI is impartial, with 1400 scientists. No government is going to change regulations because of GHI. GHI must show that changes in regulations may be good. With about 20 working groups, GHI attempts to show how food safety and security can be improved by effectively addressing actual serious problems. Examples are: • A proposal for a legal requirement for food companies to employ a certified food safety professional (CP), without one the company cannot operate. The CP cannot be dismissed. • Cassava, kills 100,000's because often prepared in the wrong way. GHI develops a training programme for people who cannot read. • GHI developed an anonymous whistleblowing webpage, in 40 languages. Even GHI cannot find out who reported a food safety incident. GHI alerts local food safety authorities of real and serious incidents. [ABSTRACT FROM AUTHOR]

The lack of understanding about proper food manufacturing, transport, storage, and marketing methods has resulted in a high level of contamination with pathogenic bacteria that cause gastrointestinal disorders and induce drug resistance, which is a serious issue for the food sector. Due to their popularity as a fruit in the province of Imbabura, Ecuador, this issue has sparked a lot of interest in evaluating the quality and microbiological safety of strawberries and cape gooseberries at different ripening stages. According to bacteriological analyses, the microbiota of strawberries was dominated by Escherichia coli (1.61 x 10³ CFU/g) at ripeness stages 4 (three-quarters of the fruit has turned red) and 6 (red colour, they feel slightly soft when squeezed, ready to eat), while the microbiota of gooseberries was predominated by Enterobacter spp. (1.11 x 10² CFU/g) at ripe stage 6 (intense yellow, ready to eat). The differences in the physiochemical characteristics (pH, total solids, acidity) at the time of harvest results in a difference in some pathogenic bacteria's adaptation. The selected clones per each ripe stage showed multi-antibiotic resistance (MAR). The calculated MAR index varies from 0.17 to 1.00 and was ripe stage-, and fruit dependent. The most resistant clones were E. coli for strawberries and Enterobacter spp. for gooseberries. Thus, it is crucial to set up efficient control measures and develop coordinated strategies to guarantee the microbiological quality of these foods. [ABSTRACT FROM AUTHOR]

The article titled "ENVIRONMENT AND SUSTAINABILITY FROM A MICRO PERSPECTIVE" presents specific cases related to environmental challenges from a micro perspective. Topics such as animal mistreatment at the Simón Bolívar Zoo in Costa Rica, environmental issues on the island of Mexcaltitán in Mexico, transformations in agribusiness in Córdoba, Argentina, and collaborative management for food sovereignty at the Ahimsa Agroecological Fair Trade Market in Toluca, Mexico are analyzed. Additionally, family dynamics during the pandemic in Valencia Córdoba, Colombia are studied, as well as the discipline of Social Work in Costa Rica during the period from 1940 to 1960. Finally, the film "Prisoner Without a Name, Cell Without a Number" is examined as a document of analysis in the social sciences about the military dictatorship in Argentina. [Extracted from the article]

Copyright of Revista Tecno Lógicas is the property of Instituto Tecnologico Metropolitano and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)