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Food-borne pathogen-related biofilms in food processing environments pose significant risks to human health. To ensure human and environmental safety, natural substances with anti-microbial properties and generally recognized as safe (GRAS) status are the future disinfectants of the food industry. The use of postbiotics in food products is gaining attention due to their many benefits. Postbiotics are soluble substances produced by probiotics or released after their lysis, such as bacteriocins, biosurfactants (BSs), and exopolysaccharides (EPS). Postbiotics have drawn attention because of their clear chemical structure, safety dose parameters, long shelf life, and the content of various signaling molecules, which may have anti-biofilm and antibacterial activities. The main mechanisms of postbiotics to combat biofilm contain suppression of twitching motility, disturbing quorum sensing (QS), and reduction of virulence factors. However, there are obstacles to using these compounds in the food matrix because some factors (temperature and pH) can limit the anti-biofilm impact of postbiotics. Therefore, by using encapsulation or application of these compounds in packaging films, the effect of interfering factors can be eliminated. This review summarizes the concept and safety of postbiotics, focusing on their antibiofilm effect, as well as discussing the encapsulation of postbiotics and their application in packaging films. [ABSTRACT FROM AUTHOR]

Saccharomyces cerevisiae is one of the most important microorganisms for the food industry, including Japanese sake , beer, wine, bread, and other products. For sake making, Kyokai sake yeast strains are considered one of the best sake yeast strains because these strains possess fermentation properties that are suitable for the quality of sake required. In recent years, the momentum for the development of unique sake , which is distinct from conventional sake , has grown, and there is now a demand to develop unique sake yeasts that have different sake making properties than Kyokai sake yeast strains. In this minireview, we focus on "wild yeasts," which inhabit natural environments, and introduce basic research on the wild yeasts for sake making, such as their genetic and sake fermentation aspects. Finally, we also discuss the molecular breeding of wild yeast strains for sake fermentation and the possibility for sake making using wild yeasts. [ABSTRACT FROM AUTHOR]

Front-of-package (FOP) labels have been adopted in many countries to battle the obesity pandemic and its serious health consequences by providing clearer and easier-to-understand nutrition and health information. The effectiveness of FOP labels has been generally confirmed, with some contextual and individual factors modifying their effectiveness. Existing theories (eg, the dual-process theory) and shifting priorities for self-control, provide some explanations for the FOP label effect. However, the cognitive and neural mechanisms underlying the processing of FOP labels remain unknown. Here, a new model, namely, the neural model of FOP label processing, has been proposed to fill this gap by providing an integrated account of FOP label processing while simultaneously considering multiple important situational and individual factors in the same framework. This neural model is built on the core eating network (ie, the ventral reward pathway and the dorsal control pathway) for food cue processing and actual food consumption. The new model explains how FOP labels may facilitate attention, influence the core eating network, and thus alter food choices. It also demonstrates how motivation may modify FOP label processing in 2 ways: affecting attention (the indirect way) and changing the process of evaluating the food (the direct way). It further explains how some contextual and individual factors (eg, ego depletion, time pressure, and health knowledge) influence the process. Thus, the neural model integrates evidence from behavioral, eye-tracking, and neuroimaging studies into a single, integrated account, deepening understanding of the cognitive and neural mechanisms of FOP label processing. This model might facilitate consensus on the most successful FOP label. Moreover, it could provide insights for consumers, food industries, and policy makers and encourage healthy eating behaviors. [ABSTRACT FROM AUTHOR]

Objective This paper highlights the occupational risk of Q fever from exposure to raw animal products in the context of multiple notified Q fever cases from 2020 to 2023 linked to four pet food manufacturing facilities in South-East Queensland, Australia. Methods The Queensland Government Notifiable Conditions System was used to identify Q fever cases linked to pet food manufacturing in the Metro North and Gold Coast Hospital and Health Service areas of Brisbane, Australia. Data on each case from routine public health follow-up were collected and descriptively analysed. Results Between 2020 and 2023, 12 confirmed Q fever infections (17% of total cases) were linked to four pet food manufacturing facilities. Eleven cases reported direct or environmental exposure to raw meat and animal products. None were previously vaccinated for Q fever. Conclusion These cases demonstrate the increased risk of Q fever infection as part of the pet food manufacturing process, highlighting an underappreciated preventable occupational risk, which can be mitigated with the use of pre-screening and vaccination of workers. All occupations should conduct workplace-based risk assessments to identify risks such as Q fever to prevent adverse negative health outcomes. [ABSTRACT FROM AUTHOR]

Restrictions on marketing of unhealthy foods and beverages to children is a globally recommended policy measure to improve diets and health. The aim of the analysis was to identify opportunities to enable policy learning and shift beliefs of relevant actors, to engender policy progress on restrictions on marketing of unhealthy foods to children. We drew on the Advocacy Coalition Framework to thematically analyse data from qualitative policy interviews conducted Australia (n  = 24), Fiji (n  = 10) and Thailand (n  = 20). In all three countries two clear and opposing advocacy coalitions were evident within the policy subsystem related to regulation of unhealthy food marketing, which we termed the 'strengthen regulation' and 'minimal/self regulation' coalitions. Contributors to policy stasis on this issue were identified as tensions between public health and economic objectives of government, and limited formal and informal spaces for productive dialogue. The analysis also identified opportunities for policy learning that could enable policy progress on restrictions on marketing of unhealthy foods to children as: taking an incremental approach to policy change, defining permitted (rather than restricted) foods, investing in new public health expertise related to emerging marketing approaches and scaling up of monitoring of impacts. The insights from this study are likely to be relevant to many countries seeking to strengthen regulation of marketing to children, in response to recent global recommendations. [ABSTRACT FROM AUTHOR]

Exposure to flour dust remains one of the leading causes of occupational asthma in Great Britain (GB). The average annual incidence rate per 100,000 bakers and flour confectioners in GB was 47.8 for the 3 yr period 2017 to 2019 compared with 0.53 for all occupations. There are many processes in commercial bakeries that can cause exposure to flour dust. Exposures are typically controlled by using local exhaust ventilation or respiratory protective equipment. The aim of this study was to evaluate the potential to reduce exposure to inhalable flour dust in commercial bakeries by modification of the process by use of a conical sieve in place of a round sieve; and substitution of traditional wheat flour (TWF) with 'low dust' flours LD1 and LD2 for dusting surfaces. Two simulated commercial bakery tasks were performed in a laboratory whilst dust exposures were measured in the breathing zone of the operator using an Institute of Occupational Medicine (IOM) sampler, button sampler and a real-time direct reading monitor. Analysis of variance tests were used to assess whether differences in mean exposures were statistically significant with the different control approaches. A qualitative visual exposure assessment was also undertaken using Tyndall illumination. Substituting TWF with LD1 and LD2 reduced exposure to inhalable flour dust by 86% and 53% respectively when sieving and by 78% and 67% respectively when filling a hopper. There was no statistically significant difference between dust emissions for all 3 flours when using the conical sieve instead of the round sieve for flour dusting tasks. This laboratory study has shown that substituting TWF with low-dust flour may reduce inhalable dust exposures when dusting surfaces in bakeries. [ABSTRACT FROM AUTHOR]

When selecting microbial strains for the production of fermented foods, various microbial phenotypes need to be taken into account to achieve target product characteristics, such as biosafety, flavor, texture, and health-promoting effects. Through continuous advances in sequencing technologies, microbial whole-genome sequences of increasing quality can now be obtained both cheaper and faster, which increases the relevance of genome-based characterization of microbial phenotypes. Prediction of microbial phenotypes from genome sequences makes it possible to quickly screen large strain collections in silico to identify candidates with desirable traits. Several microbial phenotypes relevant to the production of fermented foods can be predicted using knowledge-based approaches, leveraging our existing understanding of the genetic and molecular mechanisms underlying those phenotypes. In the absence of this knowledge, data-driven approaches can be applied to estimate genotype–phenotype relationships based on large experimental datasets. Here, we review computational methods that implement knowledge- and data-driven approaches for phenotype prediction, as well as methods that combine elements from both approaches. Furthermore, we provide examples of how these methods have been applied in industrial biotechnology, with special focus on the fermented food industry. [ABSTRACT FROM AUTHOR]

Background: As the only place in a store where customers must pass through, checkouts may be especially influential over purchases. Research is needed to understand the healthfulness of checkout environments. Objectives: The objective of this study was to classify checkout product facings in California food stores. Methods: In a cross-sectional study, 102 stores, including chains (dollar stores, drugstores, specialty food stores, supermarkets, and mass merchandisers) and independent supermarkets and grocery stores were sampled from 4 northern California cities. Observational assessments of each checkout product facing were conducted in February 2021 using the Store CheckOUt Tool. Facings were classified by category and healthfulness, defined by meeting Berkeley's Healthy Checkout Ordinance's healthy checkout standards: unsweetened beverages and specific foods containing ≤5 g added sugar and ≤200 mg sodium per serving. Log binomial regressions compared healthfulness by store and checkout characteristics. Results: Of 26,758 food and beverage checkout facings, the most common categories were candy (31%), gum (18%), sugar-sweetened beverages (SSBs; 11%), salty snacks (9%), mints (7%), and sweets (6%). Water represented only 3% and fruits and vegetables 1% of these facings. Only 30% of food and beverage facings met Berkeley's healthy checkout standards, with 70% not meeting the standards. The percentage of food and beverage facings not meeting the standards was even higher (89%) among snack-sized packages (≤2 servings/package). Compared with chain supermarkets, mass merchandisers, and specialty food stores (34%-36%), dollar and independent grocery stores had a lower percentage of food and beverage facings that met the healthy checkout standards (18%-20%; P < 0.05). Compared with lane and register areas (35%), endcaps and snaking sections within checkouts had fewer food and beverage facings that met the standards (21%-23%; P < 0.001). Conclusions: Most foods and beverages at checkout consisted of candy, SSBs, salty snacks, and sweets and failed to meet the healthy checkout standards. [ABSTRACT FROM AUTHOR]

Aims The aim of this study was to determine the biofilm-forming ability of a strain belonging to the Pseudomonas fluorescens group isolated from the dairy environment under food-relevant conditions. Moreover, the effects of commercial sanitizers against preformed biofilms were assessed both in terms of viability and structure. Methods and results The biofilms were formed on polystyrene, stainless steel (SS), and polytetrafluoroethylene (PTFE) in a wide range of temperatures (4–25°C) and were subjected to the action of 10 different sanitizers. The strain under study showed to be a strong biofilm-former regardless of temperature, particularly on polystyrene. The biofilms were mostly sensitive to chlorine and peracetic acid-based sanitizers. For some sanitizers (e.g. amphoteric), a relationship was observed between the material and the tolerance, while the temperature was not statistically significant. The formation of long-term biofilms on SS was also structurally affected by the temperature, showing microcolonies more irregular in shape and with lower cellularity at 4°C compared to 15°C, where the biofilm was more compact and with a high presence of EPS. Conclusions The strain belonging to the P. fluorescens group was shown to quickly adhere and form mature biofilm at temperatures and on materials relevant to the food sector; however, biofilms formed under different conditions were differently tolerant to disinfectants.     Significance and impact of the study Findings from this study could provide a basis for developing targeted sanitation protocols in food plants. [ABSTRACT FROM AUTHOR]

Dietary Guidelines for Americans (DGA) have become increasingly food-based guidelines. The Healthy United States--Style Eating Pattern features fruits, vegetables, whole grains, and low-fat dairy, with limits placed on added sugar, sodium, and saturated fat. Recent measures of nutrient density have followed suit, incorporating both nutrients and food groups. Most recently, the United States Food and Drug Administration (FDA) has proposed to redefine the concept of a "healthy" food for regulatory purposes. To qualify as healthy, foods will need to contain specific minimum amounts of fruits, vegetables, dairy, and whole grains, with limits placed on added sugar, sodium, and saturated fat. The present concern was that the proposed criteria, formulated by the FDA per Reference Amount Customarily Consumed, were so stringent that few foods would pass. We applied the proposed FDA criteria to foods in the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017-2018). The criteria were met by 58% of fruits, 35% of vegetables, 8% of milk and dairy products, and 4% of grain products. Many foods commonly considered to be healthy by consumers and the USDA alike did not pass the proposed FDA criteria. Federal agencies seem to define healthy in different ways. Our findings have implications for the formulation of regulatory and public health policies. We recommend that nutrition scientists be involved in the development of federal regulations and policies that affect American consumers and the food industry. [ABSTRACT FROM AUTHOR]

Low-cost particulate matter (PM) sensors provide new methods for monitoring occupational exposure to hazardous substances, such as flour dust. These devices have many possible benefits, but much remains unknown about their performance for different exposure monitoring strategies in the workplace. We explored the performance of PM sensors for four different monitoring strategies (time-weighted average and high time resolution, each quantitative and semi-quantitative) for assessing occupational exposure using low-cost PM sensors in a field study in the industrial bakery sector. Measurements were collected using four types of sensor (PATS+, Isensit, Airbeam2, and Munisense) and two reference devices (respirable gravimetric samplers and an established time-resolved device) at two large-scale bakeries, spread over 11 participants and 6 measurement days. Average PM2.5 concentrations of the low-cost sensors were compared with gravimetric respirable concentrations for 8-h shift periods and 1-min PM2.5 concentrations of the low-cost sensors were compared with time-resolved PM2.5 data from the reference device (quantitative monitoring strategy). Low-cost sensors were also ranked in terms of exposure for 8-h shifts and for 15-min periods with a shift (semi-quantitative monitoring strategy). Environmental factors and methodological variables, which can affect sensor performance, were investigated. Semi-quantitative monitoring strategies only showed more accurate results compared with quantitative strategies when these were based on shift-average exposures. The main factors that influenced sensor performance were the type of placement (positioning the devices stationary versus personal) and the company or workstation where measurements were collected. Together, these findings provide an overview of common strengths and drawbacks of low-cost sensors and different ways these can be applied in the workplace. This can be used as a starting point for further investigations and the development of guidance documents and data analysis methods. [ABSTRACT FROM AUTHOR]

Objectives The definition of work-related Asthma (WRA) has changed in recent years and new etiologies and agents have been identified. The aim of this study is to describe the main causal agents of WRA in France in the period 2001–2018 in the main work sectors. Methods Data were collected from the French national network of occupational health surveillance and prevention [Réseau National de Vigilance et de Prévention des Pathologies Professionnelles (RNV3P)], Data between 2001 and 2018 with at least a probable or certain association with one occupational agent, were included. Results Work sectors with more cases OF WRA included personal service activities (10.6%), food industry (10.2%) and healthcare activities (7.6%). WRA cases were most frequently related to flour (10%), quaternary ammoniums compounds (5.3%), isocyanates (5.1%) and cleaning products (4.8%). Conclusion Occupational exposure to specific agents capable of causing WRA is still present, and four agents represent more than 25% of the cases. Actions to prevent respiratory exposure are still relevant. [ABSTRACT FROM AUTHOR]

Objectives: Rubus ellipticus (family Rosaceae) is used for its delicious edible fruits in the Himalayan region and other parts of the globe. However, the full potential of the species is yet to be harnessed. The current review focuses on the phytochemical, traditional uses, morphological, molecular and pharmacological potential of R. ellipticus. Key findings: The review of the literature reveals that many health-promoting compounds of R. ellipticus have been reported from the species along with the different biological properties, such as nephroprotective, anti-inflammatory, analgesic, anti-pyretic, anti-proliferative, cytotoxicity, anti-cancer, wound healing, anti-fertility, anti-plasmodial, anti-microbial and antioxidant. Traditionally, it is used in many formulations, which are validated through primary pharmacological assays. However, several medicinal properties are still need to be validated through detailed pharmacological and clinical studies. Summary: All the information is available in a scanty form, and the complete information is missing on a single platform. Such type of information will help researchers to better utilize the available data for initiating future research on the species as it has the potential to contribute to the food and pharmaceutical industry. The review highlights the need for further studies on the species to harness its potential in nutraceutical, functional food, energy supplement, and beneficial therapeutic drug development program. [ABSTRACT FROM AUTHOR]

Virus survival on fomites may represent a vehicle for transmission to humans. This study was conducted to optimize and validate a recovery method for the porcine respiratory and reproductive syndrome virus (PRRSV), a potential SARS-CoV-2 surrogate, from stainless steel. Coupons (1.5 × 1.5 cm) inoculated with ca. 7 logs TCID50 of PRRSV were dried for 15 min at room temperature, followed by incubation at 4°C and 35% relative humidity. After 1 h and 24 h, the coupons were processed by four different methods: vortex in DMEM media, vortex in DMEM media with beads, vortex in elution buffer, and shake in elution buffer. The rinsates were processed for titration using the TCID50 method in the MARC-145 cell line. All four methods were equally effective to recover the virus from the soiled SS surfaces (> 79% recovery). The amount of infectious virus recovered after 24 h was similar (P  > 0.05) to that recovered after 1 h, indicating that the virus was stable at 4°C for up to 24 h. Using an elution buffer followed by shaking was the least labor-intensive and most economical method. Therefore, this method will be used for future experiments on PRRSV survival and transfer from food-contact surfaces. [ABSTRACT FROM AUTHOR]

The growing number of Listeria monocytogenes strains displaying increased tolerance to sanitizers widely applied in the food industry is becoming a problem. The aims of this study were to evaluate the susceptibility of L. monocytogenes isolates from food and food industry environments to sanitizers (benzalkonium chloride, sodium hypochlorite, peracetic acid, and chlorhexidine) and heavy metals (cadmium chloride), as well as to investigate the presence of the main genes related to efflux pumps. All 82 isolates showed reduced susceptibility to benzalkonium chloride (MIC from 16 to 128 µg mL−1), sodium hypochlorite (MIC of ≥ 2048 µg mL−1), and peracetic acid (MIC from 512 to ≥ 2048 µg mL−1), while 22 isolates showed reduced susceptibility to cadmium chloride (MIC > 70 µg mL−1). Susceptibility to chlorhexidine was found (MIC from 2 to 16 µg mL−1). PCR-based analysis revealed that mdrl and lde genes were harbored by 14.6% (12/82) and 40.2% (33/82) of the isolates, respectively. This study demonstrates the presence of L. monocytogenes from food and food industry environments with reduced susceptibility to sanitizers commonly used in food processing environments, highlighting the importance of continuous monitoring of the tolerance profile of this microorganism to sanitizers, as well as the need for strict control of sanitation conditions in food industries. [ABSTRACT FROM AUTHOR]

Objectives Food processing facilities represent critical infrastructure that have stayed open during much of the COVID-19 pandemic. Understanding the burden of COVID-19 in this sector is thus important to help reduce the potential for workplace infection in future outbreaks. Methods We undertook a workplace survey in the UK food and drink processing sector and collected information on workplace size, characteristics (e.g. temperature, ventilation), and experience with COVID-19 (e.g. numbers of positive cases). For each site, we calculated COVID-19 case rates per month per 1000 workers. We performed an ecological analysis using negative binomial regression to assess the association between COVID-19 rates and workplace and local risk factors. Results Respondents from 33 companies including 66 individual sites completed the survey. COVID-19 cases were reported from the start of the pandemic up to June 2021. Respondents represented a range of industry subgroups, including grain milling/storage (n = 16), manufacture of malt (n = 14), manufacture of prepared meals (n = 12), manufacture of beverages (n = 8), distilling (n = 5), manufacture of baked goods (n = 5), and other (n = 6), with a total of 15 563 workers across all sites. Average monthly case rates per 1000 workers ranged from 0.9 in distilling to 6.1 in grain milling/storage. Incidence rate ratios were partially attenuated after adjusting for several local and workplace factors, though risks for one subgroup (grain milling/storage) remained elevated. Certain local and workplace characteristics were related to higher infection rates, such as higher deprivation (5 km only), a lower proportion of remote workers, lower proportion of workers in close proximity, and higher numbers of workers overall. Conclusions Our analysis suggests some heterogeneity in the rates of COVID-19 across sectors of the UK food and drink processing industry. Infection rates were associated with deprivation, the proportions of remote workers and workers in close proximity, and the number of workers. [ABSTRACT FROM AUTHOR]

While accumulating evidence implied the involvement of retro-nasal sensation in the consumption of nonvolatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral–nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of nasal cleft and mass spectrometry of nostril-exhaled air approved the migration of aerosol within the oral–nasal route. Then, the "smelling" of taste compounds within the aerosol particles was testified. The four-alternative forced choices (4AFC) approved that the potential volatile residues or contaminants within the headspace air of pure taste solution cannot arouse significant smell, while the taste compounds embedded in the in vitro prepared aerosol particles can be "smelled" via the ortho route. The "smell" of sucrose is very different from its taste and the "smell" of quinine, implying its actual olfaction. The sweetness intensity of sucrose solution was also reduced when the volunteers' noses were clipped, indicating the involvement of retro-nasal sensation during its drinking. At last, the efficiency of aerosol as a mechanism of oral–nasal mass transfer was demonstrated to be comparable with the volatile molecules under the experimental condition, giving it the potential to be a substantial and unique source of retro-nasal sensation during food oral processing. [ABSTRACT FROM AUTHOR]

Some of the challenges of yeast encapsulation protocols are low phytochemical internalization rates and limited intracellular compartments of yeasts. This study uses an ultrasound‐assisted batch encapsulation (UABE) protocol to optimize the encapsulation of curcumin and fisetin by recovering nonencapsulated biomaterial and further incorporating it into nonloaded yeasts in three encapsulation stages (1ES, 2ES and 3ES). The effect of selected acoustic energies (166·7 and 333·3 W l−1) on the encapsulation efficiency (EE), yield (EY) and antioxidant activity retention were evaluated, and then, compared with a control process (without ultrasound treatment). Compared to the control, enhanced EEs were achieved for both curcumin (10·9% control to 58·5% UABE) and fisetin (18·6% control to 76·6% UABE) after 3ES and the use of 333·3 W l−1. Similarly, the yeast maximum loading capacity was improved from 6·6 to 13·4 mg g−1 for curcumin and from 11·1 to 26·4 mg g−1 for fisetin after UABE protocol. The antioxidant activity of produced biocapsules was positively correlated with the bioactive‐loaded content of yeasts when ultrasound treatment was applied. Overall, results from this study provide valuable information regarding UABE processes, and moreover, bring new and creative perspectives for ultrasound technology in the food industry. [ABSTRACT FROM AUTHOR]

In the late 2010s, artificial intelligence (AI) technologies became complementary to the research areas of food science and nutrition. This review aims to summarize these technological advances by systematically describing the following: the use of AI in other fields (eg, engineering, pharmacy, and medicine); the history of AI in relation to food science and nutrition; the AI technologies currently used in the agricultural and food industries; and some of the important applications of AI in areas such as immunity-boosting foods, dietary assessment, gut microbiome profile analysis, and toxicity prediction of food ingredients. These applications are likely to be in great demand in the near future. This review can provide a starting point for brainstorming and for generating new AI applications in food science and nutrition that have yet to be imagined. [ABSTRACT FROM AUTHOR]

This review highlights new advances in the emerging field of 'Fungi-on-a-Chip' microfluidics for single-cell studies on fungi and discusses several future frontiers, where we envisage microfluidic technology development to be instrumental in aiding our understanding of fungal biology. Fungi, with their enormous diversity, bear essential roles both in nature and our everyday lives. They inhabit a range of ecosystems, such as soil, where they are involved in organic matter degradation and bioremediation processes. More recently, fungi have been recognized as key components of the microbiome in other eukaryotes, such as humans, where they play a fundamental role not only in human pathogenesis, but also likely as commensals. In the food sector, fungi are used either directly or as fermenting agents and are often key players in the biotechnological industry, where they are responsible for the production of both bulk chemicals and antibiotics. Although the macroscopic fruiting bodies are immediately recognizable by most observers, the structure, function, and interactions of fungi with other microbes at the microscopic scale still remain largely hidden. Herein, we shed light on new advances in the emerging field of Fungi-on-a-Chip microfluidic technologies for single-cell studies on fungi. We discuss the development and application of microfluidic tools in the fields of medicine and biotechnology, as well as in-depth biological studies having significance for ecology and general natural processes. Finally, a future perspective is provided, highlighting new frontiers in which microfluidic technology can benefit this field. [ABSTRACT FROM AUTHOR]

Biofilms pose a serious public health hazard with a significant economic impact on the food industry. The present scoping review is designed to analyse the literature published during 2001–2020 on biofilm formation of microbes, their detection methods, and association with antimicrobial resistance (if any). The peer‐reviewed articles retrieved from 04 electronic databases were assessed using PRISMA‐ScR guidelines. From the 978 preliminary search results, a total of 88 publications were included in the study. On analysis, the commonly isolated pathogens were Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Escherichia coli, Bacillus spp., Vibrio spp., Campylobacter jejuni and Clostridium perfringens. The biofilm‐forming ability of microbes was found to be influenced by various factors such as attachment surfaces, temperature, presence of other species, nutrient availability etc. A total of 18 studies characterized the biofilm‐forming genes, particularly for S. aureus, Salmonella spp., and E. coli. In most studies, polystyrene plate and/or stainless‐steel coupons were used for biofilm formation, and the detection was carried out by crystal violet assays and/or by plate counting method. The strain‐specific significant differences in biofilm formation were observed in many studies, and few studies carried out analysis of multi‐species biofilms. The association between biofilm formation and antimicrobial resistance was not clearly defined. Further, viable but non‐culturable form of the foodborne pathogens is posing an unseen (by conventional cultivation techniques) but potent threat to the food safety. The present review recommends the need for carrying out systematic surveys and risk analysis of biofilms in food chain to highlight the evidence‐based public health concerns, especially in regions where microbiological food hazards are quite prevalent. [ABSTRACT FROM AUTHOR]

Mixed‐species biofilms represent the most frequent actual lifestyles of microorganisms in food processing environments, and they are usually more resistant to control methods than single‐species biofilms. The persistence of biofilms formed by foodborne pathogens is believed to cause serious human diseases. These challenges have encouraged researchers to search for novel, natural methods that are more effective towards mixed‐species biofilms. Recently, the use of bacteriophages to control mixed‐species biofilms have grown significantly in the food industry as an alternative to conventional methods. This review highlights a comprehensive introduction of mixed‐species biofilms formed by foodborne pathogens and their enhanced resistance to anti‐biofilm removal strategies. Additionally, several methods for controlling mixed‐species biofilms briefly focused on applying bacteriophages in the food industry have also been discussed. This article concludes by suggesting that using bacteriophage, combined with other 'green' methods, could effectively control mixed‐species biofilms in the food industry. [ABSTRACT FROM AUTHOR]

Objective: The present review highlights the advantages of using natural colorant over the synthetic one. We have discussed the fermentation parameters that can enhance the productivity of Monascus pigment on agricultural wastes. Background: Food industry is looking for natural colours because these can enhance the esthetic value, attractiveness, and acceptability of food while remaining nontoxic. Many synthetic food colours (Azorubine Carmoisine, quinoline) have been prohibited due to their toxicity and carcinogenicity. Increasing consumer awareness towards the food safety has forced the manufacturing industries to look for suitable alternatives. In addition to safety, natural colorants have been found to have nutritional and therapeutic significance. Among the natural colorants, microbial pigments can be considered as a viable option because of scalability, easier production, no seasonal dependence, cheaper raw materials and easier extraction. Fungi such as Monascus have a long history of safety and therefore can be used for production of biopigments. Method: The present review summarizes the predicted biosynthetic pathways and pigment gene clusters in Monascus purpureus. Results: The challenges faced during the pilot‐scale production of Monascus biopigment and taming it by us of low‐cost agro‐industrial substrates for solid state fermentation has been suggested. Conclusion: Keeping in mind, therapeutic properties of Monascus pigments and their derivatives, they have huge potential for industrial and pharmaceutical application. Application: Though the natural pigments have wide scope in the food industry. However, stabilization of pigment is the greatest challenge and attempts are being made to overcome this by complexion with hydrocolloids or metals and by microencapsulation. [ABSTRACT FROM AUTHOR]

Food processing and food (re)formulation can contribute to achieving sustainable healthy diets. Distinct from product formulation, the main purpose of food processing is to provide a stable and resilient supply of safe, shelf-stable, and affordable foods. Although efforts at reformulating processed foods have focused on removing excess added fat, sugar, and salt, product formulation can also take the form of voluntary fortification with protein, fiber, and micronutrients to improve dietary nutrient density and address population health needs. Advances in food technology have also led to the addition of desirable ingredients, including plant-based proteins and fermentation products, to processed foods. Among continuing challenges to product (re)formulation are the need to ensure product safety, maintain sensory appeal, control product cost, assure consumer acceptance, and manage the environmental footprint across the value chain. Voluntary (re)formulation of processed foods by the food industry can help improve diet quality and food security for all. [ABSTRACT FROM AUTHOR]

Background Framing plays an important role in health-policy processes. Responsibility for health is a salient and contested concept in the framing around food policies, such as sugar taxes. To deepen the understanding of the sugar tax process in Germany and contribute to a better understanding of how responsibility frames are used in debates on health policies, this study investigated responsibility concepts underlying the German media debate on sugar taxation. Methods We analyzed 114 national German newspaper articles, published between January 2018 and March 2019, following an inductive thematic analysis approach with an additional deductive focus on responsibility. We identified important contested concepts around sugar taxation, analyzed their combination into narrative frames, and scrutinized those narrative frames for underlying responsibility concepts. Results First, we identified important contested concepts regarding problems, actors and solutions (i.e. sugar tax and its potential alternatives). Those laid the basis for 13 narrative frames, of which the 'unscrupulous industry', 'government failure', 'vulnerable youth' and the 'oversimplification', 'responsible industry' and 'nanny state' frames were most salient. Within the narrative frames, we found a dominance of societal responsibility framing with a conflict between binding, legislative measures and voluntary solutions in cooperation with the food and beverages industry. Conclusions Questions around societal responsibility for health and corporate social responsibility framing become more salient in sugar tax debates. Future research should, therefore, investigate how public health advocates can successfully engage with corporate social responsibility narratives, and how legislative measures can be framed in ways that engender trust in governmental actions. [ABSTRACT FROM AUTHOR]

Canola meal (CM) has become an increasingly available high protein feed source for beef cattle in North America, thanks to the expansion of the canola crushing industry in Western Canada and the United States. The inclusion of CM in diets has been reported to improve nutrient utilization and the performance of growing beef cattle. However, the energy value of CM was not as high as barley grain finishing diets, resulting in poorer performance of finishing feedlot steers. Pea starch and pea molasses are available as food industry by-products of industrial pea protein extraction. However, the utilization of these food industry by-products as a component of livestock feed has not been well evaluated. The strategic blending of food industry by-products, such as pea starch and pea molasses, with canola meal (CM) is a novel approach to improving the energy density of CM as animal feed. Nutrient synchrony, where the energy and protein availability in the rumen is synchronized to maximize the ruminal microbial fermentation, has been proposed to improve animal performance. The objectives of our study were to evaluate the in vitro and in situ fermentation and nutrient degradability of novel blended CM. Pea starch and pea molasses were added at 5% (CM5) and 10% (CM10) levels in CM (DM basis), with regular CM serving as control (CON). The in vitro study consisted of two runs of 24 h incubations with three replicates per treatment. The in situ study utilized three cannulated beef heifers and used the same number of replicates of samples and time periods as for the in vitro study. Results indicated a numerical improvement in DM degradation for CM5 and CM10 than CON both in vitro and in situ incubations. Total gas production (mmol) was numerically greater, while the proportion of methane (mmol and g/DM) was less for CM5 than CON. Results indicated that in vitro fermentation of CM5 was enhanced, while greater propionate production from CM5 likely reduced methane production. Further evaluation of these food industry by-products for beef cattle growth performance studies could provide valuable information about rumen fermentation, nutrient digestibility, and energy value of these novel blended CM. [ABSTRACT FROM AUTHOR]

The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF. [ABSTRACT FROM AUTHOR]

Practitioners need to engage with the contested nature of public health policymaking. This study, stemming from a concern that the involvement of Big Food is not widely problematized in health promotion practice, used 'What's the Problem Represented to Be?' discourse analysis to examine how Big Food, as a discursive actor, reacted to and shaped a problem representation of childhood obesity. Analysis of Big Food documents, including Coca-Cola and Burger King, developed during the regulation of broadcast advertising to children in Ireland found that Big Food constructs the problem of childhood obesity in a way which privileges its role as policy actor; it draws on and undermines public health discourses of obesity; and it negates the impact of corporate practices on obesity and on related policymaking. An in-depth analysis of Big Food's own documents provides access to the processes of knowledge production and governing undertaken by Big Food. The study offers two tools of resistance for health promotion practitioners to interrogate and challenge Big Food—problematization as a policy tool and 'corporate influence' as a critical public health discourse. [ABSTRACT FROM AUTHOR]

Following the promulgation and implementation of China's 'carbon peak' and 'carbon neutrality' policies, the evaluation of the carbon footprint of the domestic catering industry is particularly important. Currently, comparative studies on the life-cycle carbon footprint of different common dining styles, such as home cooking, restaurant dining and takeaway, are scarce. Focused on three dining methods, this paper involved in-depth research on carbon footprint of the whole life cycle from the perspectives of whole industry and specific dish. The carbon footprint contribution of each stage of three different dining ways is obtained from the four stages, namely, the stage of upstream raw materials and manufactures, the stage of platform empowerment, the stage of consumer dining and the stage of waste treatment. The study found that the carbon emissions of the three dining ways in the overall industry analysis were canteen (2.9564 kgCO2e/per person) > takeaway (2.4821 kgCO2e/per person) > home cooking (2.2778 kgCO2e/per person); and the carbon emissions of honey sauce fork-fired were canteen (6.5843 kgCO2e/per person) > home cooking (6.4721 kgCO2e/per person) > takeaway (5.6718 kgCO2e/per person). The production of raw materials and products is the largest stage of carbon emissions among the three dining ways. Besides the carbon emissions of raw materials, the storage and cooking of food products are the unit processes with large carbon emissions. According to the results of sensitivity analysis, traffic travel mode is an important factor affecting the carbon footprint of canteen food. The above research can provide effective basis and data support for policy formulation. [ABSTRACT FROM AUTHOR]

Musculoskeletal movement results from muscle contractions, recoil of elastic tendons, aponeuroses, and ligaments, or combinations thereof. Muscular and elastic contributions can vary both across behaviors and with changes in temperature. Skeletal muscles reach peak contraction speed at a temperature optimum with performance declining away from that optimum by approximately 50% per 10°C, following the Q10 principle. Elastic recoil action, however, is less temperature sensitive. We subjected Axolotls (Ambystoma mexicanum) to changes from warm (23°C), via medium (14°C), to cold (6°C) temperature across most of their thermal tolerance range, and recorded jaw kinematics during feeding on crickets. We sought to determine if suction feeding strikes and food processing chews involve elastic mechanisms and, specifically, if muscular versus elastic contribution vary with temperature for gape opening and closing. Measurements of peak and mean speed for gape opening and closing during strikes and chews across temperature treatments were compared with Q10-based predictions. We found that strike gape speed decreased significantly from warm and medium to cold treatments, indicating low thermal robustness, and no performance-enhancement due to elastic recoil. For chews, peak, and mean gape closing speeds, as well as peak gape opening speed, also decreased significantly from warm to cold treatments. However, peak gape opening and closing speeds for chews showed performance-enhancement, consistent with a previously demonstrated presence of elastic action in the Axolotl jaw system. Our results add to a relatively small body of evidence suggesting that elastic recoil plays significant roles in aquatic vertebrate feeding systems, and in cyclic food processing mechanisms. [ABSTRACT FROM AUTHOR]

There is increasing interest in gluten-degrading enzymes for use during food and drink processing. The industrially available enzymes usually work best at low to ambient temperatures. However, food manufacturing is often conducted at higher temperatures. Therefore, thermostable gluten-degrading enzymes are of great interest. We have identified a new thermostable gluten-degrading proline-specific prolyl endoprotease from the archaea Thermococcus kodakarensis. We then cloned and expressed it in Escherichia coli. The prolyl endoprotease was found to have a size of 70.1 kDa. The synthetic dipeptide Z-Gly-Pro- p -nitroanilide was used to characterize the prolyl endoprotease and it had maximum activity at pH 7 and 77°C. The V max, K m and k cat values of the purified prolyl endoprotease were calculated to be 3.14 mM/s, 1.10 mM and 54 s−1, respectively. When the immunogenic gluten peptides PQPQLPYPQPQLPY (α-gliadin) and SQQQFPQPQQPFPQQP (γ-hordein) were used as substrates, the prolyl endoprotease was able to degrade these. Furthermore, gluten in wort was reduced when the prolyl endoprotease was used during mashing of barley malt. The discoveries open up new food processing possibilities and further the understanding of proline-specific protease diversity. [ABSTRACT FROM AUTHOR]

Aims: Listeria species may colonize and persist in food processing facilities for prolonged periods of time, despite hygiene interventions in place. To understand the genetic factors contributing to persistence of Listeria strains, this study undertook a comparative analysis of seven persistent and six presumed non‐persistent strains, isolated from a single food processing environment, to identify genetic markers correlating to promoting persistence of Listeria strains, through whole genome sequence analysis. Methods and Results: A diverse pool of genetic markers relevant to hygiene tolerance was identified, including disinfectant resistance markers qacH, emrC and the efflux cassette bcrABC. Both persistent and presumed non‐persistent cohorts encoded a range of stress resistance markers, including heavy metal resistance, oxidative and pH stress, although trends were associated with each cohort (e.g., qacH and cadA1C resistance was more frequently found in persistent isolates). Persistent isolates were more likely to contain mutations associated with attenuated virulence, including a truncated InlA. Plasmids and transposons were widespread between cohorts. Conclusions: Results suggest that no single genetic marker identified was universally responsible for a strain's ability to persist. Persistent strains were more likely to harbour mutation associated with hypovirulence. Significance and Impact of the Study: This study provides additional insights into the distribution of genetic elements relevant to persistence across Listeria species, as well as strain virulence potential. [ABSTRACT FROM AUTHOR]

Obesity and diet-related health problems are complex, multi-factorial issues. Individual food choices are shaped by the wider context, and food environment level change is needed to support individual behaviour change. The food service sector can play an integral role, changing aspects of the food environment and contributing to improved consumer health. This systematic review aimed to analyse food service schemes that aimed to improve consumer health. Ten electronic databases were systematically searched to identify articles, supplemented with checking of reference lists from similar reviews and forward and backward searches to identify articles describing food service sector schemes. Sixteen schemes were identified, documented in 36 articles/reports. The schemes aimed to improve consumer health through one of three approaches— informing , enabling or engineering. In this order, these approaches involved increasing levels of effort from food services, corresponding with decreasing levels of effort for consumers. Half the schemes were informing , relying on an informed consumer to make a healthy choice. Most informing schemes had been evaluated to determine their impact on consumer choice and/or health, the evidence showed these schemes were generally ineffective. The effect of the enabling or engineering schemes on consumer choice and health had not been measured. Instead, evaluations focussed on process or business engagement rather than behavioural change assessments. This review indicates the food sector has the potential to contribute to consumer health through enabling and engineering ; however, detailed outcome assessments are needed to draw definitive conclusions. [ABSTRACT FROM AUTHOR]

Summary: Resistance to antibiotics is an ongoing problem in the biomedical industry. Developing active, alternative drug therapies would reduce our reliance on antibiotics that induce resistance in micro‐organisms. To date, bacteriocins and antimicrobial peptides have shown a positive outcome as antibiotic substitutes and synergists apart from phage therapy, antibodies and probiotics. Bacteriocins are proteinaceous antimicrobial peptides synthesized by lactic acid bacteria extensively used as bio‐preservatives and alternative to traditional antibiotics to overcome the problem of drug‐resistant pathogens. Nonetheless, the use of bacteriocins has several limitations such as limited antimicrobial spectrum, requiring high dose, sensitivity to proteolytic enzymes, etc. Nanoparticles are one of the promising area of research explored to improve antimicrobial spectrum of bacteriocins. This review therefore highlights the recent developments and research pertaining to use of nanoparticles and bacteriocin conjugates to tackle the resistance crisis as well as its applications in food industry. [ABSTRACT FROM AUTHOR]

In the context of exceeding levels of sugar consumption, some food companies advertise high-sugar products using inappropriate and misleading health claims (i.e. healthwashing). To reduce sugar consumption, consumers need to recognize what these healthwashed claims are. This study investigates how prior sugar-related health information moderates the effect of exposure to healthwashed advertisements (ads) on healthwashing perceptions and how such perceptions are related to attitudes towards product consumption. We conducted a 2 × 2 online experiment with 292 adult participants in Austria. We manipulated the presence of healthwashing and participants' prior sugar-related health information. The results indicated that exposure to healthwashed ads increased healthwashing perceptions only when the participants received additional health information prior to ad exposure, whereas no significant effect was found when the participants did not receive such prior health information. Healthwashing perceptions were then negatively related to individuals' attitudes towards product consumption. Based on these results, the study suggests that public access to health-related information might play an important role in empowering consumers to detect inappropriate health claims and become more critical towards food companies' underlying strategies in ads. [ABSTRACT FROM AUTHOR]

Obesity is a social and health problem of global dimensions that demands coordinated solutions from different sectors as well as intersectoral efforts to overcome it. However, policies to overcome obesity affect the interests of the commercial private sector. In Brazil, the Intersectoral Strategy for Obesity Prevention and Control (EIPCO) is the result of participative public action and integrates a set of policies in the field of food and nutrition security. Based on the premise that EIPCO expresses public interests to be protected, promoted and guaranteed by the federal government, this article aims to analyze corporate political activity (CPA) and conflict of interest (COI) situations involving the private commercial sector in the food and nutrition field in Brazil, using EIPCO as a reference. The methods include document analysis and identification of cases reported by the Brazilian civil society organizations that are part of the National Council on Food and Nutrition Security. The results highlighted the actors, actions, ideas and interests addressed by EIPCO and also indicated that EIPCO does not question the private commercial sector's practices in regard to obesity and some of its recommended actions reflect disputes about the concept of healthy eating. All cases analyzed involved CPA to promote ultra-processed food consumption, including lobbying and funding researchers. Those practices and goals are in the opposite direction from the objectives of EIPCO to overcome obesity which indicates potential COI once these representatives of the private sector are directly influencing the governmental political process and policies. [ABSTRACT FROM AUTHOR]

Background As the largest study of its kind to date, this article aims to describe the scope, trends over time, socio-demographic risk groups and the association with different progressive regulations relating to workplace second-hand smoke (SHS) exposure in 29 European countries during a period of high regulatory action. Methods Three waves of the European Working Conditions Surveys (2005, 2010 and 2015) were evaluated, including a total of 95 718 workers. The samples are representative for all employed residents of the 29 countries included. All interviews were conducted face-to-face at respondents' homes (computer-assisted personal interviews). SHS exposure among the overall working population of 29 countries—including smokers—was examined. Workplace regimes were grouped corresponding to the sub-scale 'workplace' as used in the Tobacco Control Scale. Results Between 2005 and 2015, SHS exposure in the European countries declined from around 19.0% (95% CI 16.1–22.0) to 9.9% (8.3–11.5). High SHS-exposure was reported by workers with the lowest level of education [11.5% (9.7–13.2)], among high-skilled manual labourers [14.3% (12.1–16.4)] and among those without a standard employment contract [11.2% (9.3–13.1)]. The highest exposure was reported by workers in the food service industry [19.7% (16.8–22.6)]. Countries with less workplace-related smoking prevention regulations were found to have the highest overall levels of exposure. Conclusion This multinational series of cross-sectional surveys on the trends in passive smoking in the workplace have shown that countries with more comprehensive workplace smoking bans overall report lower levels of SHS exposure among their work force as compared with slow progressing countries. [ABSTRACT FROM AUTHOR]

Background Alpha-diketones such as diacetyl and 2,3-pentanedione have been used as artificial flavorings in a variety of industries and are produced naturally when food products such as coffee beans are roasted. Exposure to these compounds has been associated with bronchiolitis obliterans, a rare and severe respiratory disease. In the current paper, we (i) evaluate which steps in the coffee production process are associated with the highest alpha-diketone emissions at a small craft coffee roaster and associated café, (ii) determine the extent to which direct-reading measurements of CO, CO2, and total volatile organic compounds (VOCs) can serve as lower-cost surrogate indicators for diacetyl concentrations, and (iii) conduct a limited emissions study to quantify the effect that the process variable of roast type has on diacetyl emissions from grinding beans. Methods Exposure and area concentration data for diacetyl and 2,3-pentanedione were collected over 4 days of sampling at a single coffee roaster and associated café. Additional measurements of café patrons' exposure to diacetyl were collected in seven other craft roastery/cafes in Seattle, WA. For the emissions experiments, integrated area air samples for diacetyl were collected using sorbent tubes over 30-min intervals for each roast type with the sorbent tubes positioned next to a grinder placed in an exposure chamber. Sorbent tubes were analyzed for alpha-diketones using gas chromatography–mass spectrometry. A photoionization detector (PID) was also used to measure continuous total VOC concentrations at the coffee roastery, and during each grinding experiment. Results Diacetyl concentrations in five of the seven personal samples from the craft roastery were above the United States National Institute of Occupational Safety and Health (NIOSH) Recommended Exposure Limit (REL) of 5 ppb as an 8-h time-weighted average (TWA)—and one of the seven personal samples exceeded the NIOSH REL for 2,3-pentanedione—9.3 ppb as an 8-h TWA. Median diacetyl and 2,3-pentanedione emissions were highest at the bagging machine followed by the grinder, roaster, barista, and background areas. The arithmetic mean diacetyl concentrations from the seven personal samples collected from café patrons was 3.96 ppb, suggesting that diacetyl exposure poses a negligible health risk to café patrons. Correlations between diacetyl and total VOCs, CO, and CO2 showed that diacetyl was well correlated with total VOCs, but poorly correlated with CO and CO2. Based on our limited emissions study, French roast was associated with the highest mass emission factor of diacetyl. Conclusions Results from the exposure assessment study indicated that coffee production workers at this facility had elevated exposures to diacetyl and 2,3-pentanedione compared to recommended guidelines, whereas baristas and café patrons received lower exposures. Area sampling showed that the areas with the highest alpha-diketone emissions were the grinder and the bagging machine, which are both areas associated with tasks involving ground roasted coffee. Future research could focus on designing and evaluating effective engineering controls, in the form of local exhaust ventilation, with the goal of reducing alpha diketone exposures, as well as conducting similar studies at other small-scale craft coffee roasters and cafés to better understand the variability in these emissions and exposures within these types of facilities. [ABSTRACT FROM AUTHOR]

Climate issues are complex, and the feed industry is tackling them from multiple angles. From innovations in animal food manufacturing to policy activities focused on improving efficiency and effectiveness of regulatory processes, the feed industry is working toward answers that will have an impact for the industry, all of agriculture and for the environment. Learn about recent developments that are setting the direction for sustainable change. [ABSTRACT FROM AUTHOR]

The presentation will correlate mostly to pet food and will cover the fundamentals to freeze drying, the importance of recipe development, different freeze-drying applications, product yield and factors for freeze drying, the advantages of freeze drying, the parameters for freeze drying, the key aspects of freeze dryers, and some examples of meat and pet food freeze drying profiles and trends. [ABSTRACT FROM AUTHOR]

Issue: EU Reg 625/2017 establishes that all Food Business Operator FBO needs to be categorised based on risk. The risk rating is obtained by summing the scores of the non-conformities and risk factors checked. Description of the problem: In the past, various categorisation systems have been used but due to many FBO present in the regional territory, a new system of categorisation rapid and efficient is required. Results: The system classifies the risk of FBO in two phases: the first, based on static criteria (type and volume of production, market areas), in which a default category is established; the second, based on dynamic and technical criteria (provisions and scores of official control, structural and productive features), in which a definitive category is established. When a FBO is set up, it presents a declaration of start-up that included the static criteria: a preliminary risk category is determined. The authorities assign a definitive rating by a complex inspection, during which specific check-lists of the dynamic and technical criteria are completed. Each element is assigned a percentage weight, which contributes to the risk assessment, and so to the frequency of controls. A value >70% means high risk and 1 control per year; a value of 69.9-50% means medium risk and 1 control every 2 year; a value of 59.9- 30% means low risk and 1 control every 3 years, and a value <29.9% indicates a negligible risk and controls on demand. In the period between 2 inspections, the score will be updated by the outcomes of any other official controls. The rating is updated according to favourable or unfavourable outcome. Lessons: In addition to being efficacious and efficient, this new system of categorisation optimises the work of the authorities. Key messages: • This new categorisation system makes risk-based controls simpler and more efficacious. • The project involves various Italian regions and the OECD, thereby enabling official controls to be standardised at the European level. [ABSTRACT FROM AUTHOR]

Background: There is growing evidence that the ‘corporate political activity’ (CPA) of the food industry is a major barrier to the development and implementation of public health policies to promote healthy food environments. The CPA, by targeting the public and health professionals, amongst others, could also promote the consumption of industrial foods, including ultraprocessed ones, which is known to lead to ill-health. The purpose of the present study was to map the actors, history and the CPA of the baby food industry in France. Methods: The study consisted of an analysis of publicly available information for data published between May 2019 and April 2021. Interviews with key informants from academia, civil society and the government served to triangulate that information. For both parts of the study, a qualitative thematic analysis was conducted, using an existing classification of the CPA. Results: During the study period, Danone and Nestle´ used action-based ‘instrumental strategies’. The most prominent strategy was ‘information strategy’, used to fund, produce, and disseminate industry-preferred information. Danone and Nestle´ were further found to ‘establish relationships with key opinion leaders and health organisations’, such as pediatric societies, ‘seek involvement in community’, especially during the Covid19 crisis and used voluntary commitments, a practice that may help avoid the mandatory regulation of their harmful products and practices. The companies also employed argument-based ‘discursive strategies’ to frame the debate on diet- and public health-related issues. Conclusions: These findings can be used to recognize, anticipate, and address CPA practices that may negatively influence infant, child and maternal health, by ensuring that the commercial interests of the industry do not prevail over public health goals. Key messages: The baby food industry uses a range of political practices in France, which may negatively influence infant, child and maternal health. This study seeks to uncover and describe these practices. This research will serve us both for the political environment, an advocacy work, but also to broaden scientific knowledge on the subject, in France and internationally. [ABSTRACT FROM AUTHOR]

Background The information present on food labels is essential to provide consumers with proper guidance on the quality of food products, allowing the choice of a nutritionally balanced diet. Easy-to-read systems can help hungry consumers make healthier choices at the time of purchase. The goal of this research is verifying the efficacy of different food labels on foodstuffs by the consumer choices. Methods Scientific articles were analysed from 2016 to 2020, based on Pubmed and Google Scholar. Keywords such as food label, foodstuffs, food industry and consumer were used. Results From scientific research, six articles were analysed. Thus, it is estimated the analysis of 2069 participants were recruited through a large web panel provider. Age, gender, and socioeconomic status quotas were applied to recruit a diverse sample of consumers. The participants choose the healthfulness (less healthy, moderately healthy, healthier) of the foodstuffs. The Multiple Traffic Light led to significant differences in choices between healthier and less healthy products, but not moderately healthy products. No significant differences in choices were observed by product healthfulness when the Daily Intake Guide was present. The Nutrition Facts Panel was viewed for only 7% of all packages. Conclusions On some food labels it is possible to find wrong information due to the use of ambiguous and confusing words that are easily disseminated. Effective strategies are needed to promote both food choices made by consumers and food industry formulations. Nutrition is an essential key to maintaining health, so it should be done as an incentive to improve health. [ABSTRACT FROM AUTHOR]

Background: Listeria monocytogenes is a widespread foodborne pathogen that causes listeriosis, a human infection with low morbidity but high mortality. Internalin A (InlA), a L. monocytogenes virulence factor, has a key role in the invasion of human intestinal epithelium through the interaction with E-cadherin receptor. Truncated InlA caused by premature stop-codons (PMSC) have been correlated with attenuated virulence. To date, 29 mutations leading to a PMSC have been reported. In this study, we identified a rare PMSC mutation widespread in isolates from the production chain of the Gorgonzola and Taleggio PDO cheeses. Methods: Within an ongoing monitoring plan for the characterization of L. monocytogenes, a total of 81 isolates collected in Lombardy (Northern Italy) from food, food processing environments, and clinical cases, between 2013-2021, were characterized using multilocus sequence tying (MLST) and then screened for the presence of PMSC by sequencing the 2400 pb inlA gene. Results: A mutation leading to PMSC was identified on the position 277 (PMSC mutation type 26). To date, this mutation has been reported only on a CC7 strain from a clinical case. In our study, all isolates harbouring this mutation (n = 21) belong to ST325 (CC31, serotype 1/2a). Among these, 86% (n = 18) belong to the production chain of the Gorgonzola and Taleggio PDO cheeses. Conclusions: To the best of our knowledge, this is the first report of PMSC mutation type 26 on food and environmental isolates. Although PMSC 26 is rarely found worldwide, our findings suggest that ST325 with this mutation is widespread in the production chain of the two PDO cheeses, and the presence of this PMSC may be correlated with the low incidence of ST325 clinical cases. Key messages: A rare mutation leading to truncated InlA has been identified in a cluster of isolates correlated to the production chain of two PDO cheeses. Truncated inlA is suggestive of adaptation to the niche to the detriment of virulence. [ABSTRACT FROM AUTHOR]

Background: There is evidence that food industry actors try to shape science on nutrition and physical activity. But they are also involved in the influence of scientific integrity principles. Our research objective was to study the extent of that involvement, with a case study of ILSI as a key actor in that space. Methods: We conducted a qualitative document analysis, triangulating data from an existing scoping review, publicly available information, internal industry documents, and existing freedom of information requests. Results: Food companies have joined forces through ILSI to shape the development of scientific integrity principles. These activities started in 2007, in direct response to the growing criticism of the food industry’s funding of research. ILSI first built a niche literature on conflicts of interest (COI) in food science and nutrition at the individual and study levels. Because the literature was scarce on that topic, these publications were used and cited in ILSI’s and others’ further work on COI, scientific integrity, and PPP, beyond the fields of nutrition and food science. In the past few years, ILSI started to shape the very principles of scientific integrity then and to propose that government agencies, professional associations, non-for-profits, and others, adopt these principles. In the process, ILSI built a reputation in the scientific integrity space. ILSI’s work on scientific integrity ignores the risks of accepting corporate funding and fails to provide guidelines to protect from these risks. Conclusions: The activities developed by ILSI on scientific integrity principles are part of a broader set of political practices of corporations to influence public health policy, research, and practice. It is important to learn about and counter these practices as they risk shaping scientific standards to suit corporate interests rather than public health ones. Key messages: • ILSI, a group funded by corporations, shaped the very principles of scientific integrity. • ILSI built a reputation in the scientific integrity space. [ABSTRACT FROM AUTHOR]