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The effects of two preparation methods, two packaging materials, and modified atmosphere condition, on the bacteriological quality and safety of precooked lasagna, were studied. Microbiological analyses focused on Salmonella spp., Listeria monocytogenes, Bacillus cereus, Escherichia coli, Staphylococcus aureus, spores of sulphite-reducing clostridia, and on mesophilic and psychrotrophic aerobic bacteria, total coliforms and lactic acid bacteria. In total, 81 samples were examined, for up to 28 days. No pathogenic microorganisms were detected. After 28 days, spoilage-hygiene markers levels were non-compliant to reference standards. In conclusion, lasagna prepared with hot method in polyethylene packages were acceptable for up to 21 days. [ABSTRACT FROM AUTHOR]

Sustainable school feeding programs (SFPs) in sub-Saharan Africa play a vital role in addressing malnutrition and poor educational outcomes among children. It is critical to contextualize SFPs to local needs and resources, while retaining the twin universal goals of alleviating hunger and promoting education, and the associated strengthening of health, nutrition and social protection. The effective implementation and continuity of such programs, however, present challenges. Key hurdles to establishing and maintaining effective SFPs in sub-Saharan Africa were assessed, as well as strategies to address these challenges. We searched three databases for articles published between 2012 and 2023 with combinations of the keywords: "school feeding," "school meals," "sustainability," "sustainable," and "long-term." Of >25,000 identified articles, 21 focused on quantitative and qualitative evaluations of sustainability in primary school SFPs with children aged 6–14. Themes discussed in these articles fall into four broad areas: policy, operations, community involvement and ancillary activities. Successful SFPs in sub-Saharan Africa differ substantively from those in higher income countries. Home grown SFPs are a common route to follow to transition from external donor support, and increase community involvement. The SMP+ meal planner from the World Food Program is widely used to develop nutritious, acceptable meals based on locally available foodstuffs. School gardens and means to access sufficient fuel, usually firewood, for cooking are important concerns in sub-Saharan Africa, but are not usually a concern in higher income countries. By utilizing locally sourced foods and involving students in school gardens and meal planning activities, more comprehensive nutrition education can occur and students can better understand ways to utilize the food available to their household. In conclusion, we provide target areas for policymakers and practitioners to address when designing SFPs that can be sustained for the long term in sub-Saharan Africa and other low and middle-income countries. [ABSTRACT FROM AUTHOR]

In recent years, many of the 150 pet food companies currently producing pet food in Europe have started to focus on the ethical and local sourcing of raw materials, but there is still a lack of optimisation of the production processes and sustainable sourcing of raw materials. The aim of this research is to describe the steps already taken by pet food manufacturers towards sustainability and to analyse future plans and objectives of the industry in relation to food overproduction and unnecessary waste. The Delphi method was used with a team of experts from two major international European pet food companies to gain insights to identify current aspects and also where we can see room for development. The research shows that there is a huge potential in recycled human food waste used as pet food raw material, while there are currently efforts on packaging and more effective energy consumption. Moving to insect-based pet food could be an even better approach to increase the level of sustainability. The pet food market is becoming increasingly important as a result of economic development and modern social standards, and it is particularly important to pay attention to these aspects related to the production of pet food even more. [ABSTRACT FROM AUTHOR]

The objective of this opinion was to determine if any wild caught fish species, originating from specific fishing grounds and consumed in the EU/EFTA could be considered free of zoonotic parasites. In this Opinion the term 'fishery products' only refers to fresh finfish. As there are multiple fish species and numerous potential parasites, Anisakis sp. was used as an indicator of zoonotic parasites in marine areas. This parasite species is particularly suited as it is common in marine environments, capable of infecting multiple fish species and is the subject of the majority of published studies. On the rare occasion where Anisakis sp. data were not available, or all tests were negative, other parasites such as Contracaecum osculatum (s.l.) and/or Phocanema spp. were considered. In freshwater systems, all zoonotic parasites were investigated. Consumption, import and landing data were used to determine the most relevant fish species and, where possible, the source fishing areas were identified. The most commonly consumed wild caught fish species in the EU/EFTA include tuna, cod, Alaskan pollock, hake, herring, sardines, mackerel, trout and saithe. Although the majority of these fish are caught in the Atlantic Ocean, the Mediterranean and the Black Sea (37) as well as several areas in the Indian Ocean, imported fish may originate from any global fishing areas, with the exception of Antarctica. Based on the data, at least one zoonotic parasite has been reported in at least one fish species in each of the FAO marine fishing areas. Thus, due to relative low fish host specificity of the zoonotic parasites, the panel concluded that all wild caught fish species may be exposed to and infected with zoonotic parasites. The same applies to freshwater fishing areas, with many areas having multiple studies reporting the presence of zoonotic parasites in the wild caught fish species. [ABSTRACT FROM AUTHOR]

The global growth in canine population has led to a thriving market for pet food, especially treats sector. This review explores the growing market for canine treats, revealing a deep emotional connection between pet owners and their pets, evident in feeding practices. With six distinct categories of treats, meatbased treats dominate due to perceptions of naturalness and health, highlighting an increased focus on dog nutrition and a preference for raw, locally sourced alternatives. However, labeling discrepancies and a lack of clear nutritional information present a challenge for owners looking for quality treats. Variations in nutritional values and sensory qualities of treats require informed choices to prevent excessive calorie consumption and potential health implications. Effective communication between the veterinarian and pet owners is crucial to adapting treats recommendations based on the individual needs of dogs, taking into account potential health risks and obesity. In conclusion, the use of treats provides several benefits such as positive reinforcement, promoting dental health and providing nutritional support for senior dogs. However, certain aspects that may limit their use should be considered, such as the risk of microbiological contamination, accidents related to incorrect administration, obesity and environmental impacts associated with treat production. [ABSTRACT FROM AUTHOR]

Cutting boards used for ready-to-eat (RTE) foods in most restaurants are often contaminated with bacteria, leading to foodborne illnesses. The present work aimed to detect the contamination of aerobic bacteria, coliform, Escherichia coli, Salmonella spp., and Staphylococcus aureus on cutting boards, and to evaluate the levels of cleanliness of long-hours restaurants around Klang Valley, Malaysia. The examination of bacterial contamination was conducted by swabbing cutting boards from 33 restaurants. The findings showed that the numbers of aerobic bacteria were within the range of 3.95 to 7.07 log10 CFU/cm², namely coliform (< 1.00 to 5.58 log10 CFU/cm²), E. coli (< 1.00 log10 CFU/cm²), S. aureus (< 1.00 to 2.90 log10 CFU/cm²), and Salmonella spp. They were detected from 12% (n = 4/33) of cutting boards. At the same time, the levels of restaurants’ cleanliness were A at 3% (n = 1/33), and both B and C at 48.5% (n = 16/33). There was no significant (p > 0.05) association between the contamination of coliform (χ² = 1.096), Salmonella spp. (χ² = 0.004), and S. aureus (χ² = 0.437) with the levels of restaurants’ cleanliness. Therefore, the present work concluded that the contamination of bacteria on the cutting boards was not affected by the levels of cleanliness based on swabbing food contact surfaces to evaluate the microbial status. [ABSTRACT FROM AUTHOR]

Italy is the world leader in the production of pasta and the Italian market is characterized by strong price competition among large industrial producers. Thus, recently, many small and medium firms have started to differentiate their products as a way to achieve higher margins and escape from price competition. Using data on the prices and characteristics of dried pasta sold online in the Italian market and a hedonic price model, we estimated the implicit prices associated with several attributes that are currently available for dried pasta. We find that the “artisanal” statement on pasta labeling is associated with the highest price premium. Also, results show that protected geographical indication, Halal and Kosher certifications, and the use of ancient wheat varieties are valuable features of dried pasta sold in the Italian market. Instead, a positive, albeit limited in magnitude, price premium is associated with dried pasta made using 100% Italian durum wheat semolina, the organic method, enriched with additional ingredients. Findings suggest that producers can differentiate their products by mostly emphasizing their small-scale production methods, the territorial connotation, and the cultural and environmental sustainability of production. Otherwise, certifying dried pasta as Halal or Kosher can represent a complementary or alternative strategy to differentiate the product and achieve a higher price. [ABSTRACT FROM AUTHOR]

Global fish consumption increased higher than that of all other animal protein foods. The image of fish as a healthy food is the main reason for increasing demand for fish meat, but there are serious safety concerns related to the presence of fish-borne zoonotic pathogen including parasites. A cross-sectional study was conducted from December 2021 to July 2022 at Lake Haramaya, Lake Tinike, and Lake Adele on Oreochromis niloticus and Clarias gariepinus fish species to determine the prevalence of Contracaecum (Nematoda) and Clinostomum (Trematoda) infection. A total of 384 individuals of C. gariepinus 241 (62.76%) and O. niloticus 143 (37.24%) were sampled from Lake Haramaya 149 (38.8%), Lake Tinike 113 (29.4%) and Lake Adele 122 (31.8%). The overall prevalence of parasite was 30.2% (116/384) and higher overall prevalence of parasite was recorded in Lake Haramaya (36.2%) followed by Lake Adele (27.9%) and Lake Tinike (24.8%). C. gariepinus was more affected than O. niloticus fish and Contracaecum parasite was more prevalent than Clinostomum parasite (37.3% and 18.2%) and (29.9% and 14.6%), respectively. The distribution of parasite was significantly affected with respect to species of fish, sex, weight, and length categories, genera of parasite, and location of parasites. The perception of respondents on fish-borne zoonotic parasite (FBZP) was affected by demographic characteristics of respondents. Human and animals were interacted with the lakes and its environment adversely which can perpetuate the life cycle of FBZP. Moreover, unsafe fish meat processing from harvesting to consumption was the main problem at the study area, which can makes surrounding people under the risk of FBZP. However, the risks associated with FBZP can be reduced through the application of good hygiene, fishing practices, inspection of fish meat, proper storage, adequate cooking of fish, and with the promotion of the community awareness. [ABSTRACT FROM AUTHOR]

The impact of COVID-19 on the transportation costs of a large-scale company has been examined. Before the pandemic, shift personnel were transported to the factory by shuttles, and after a quick shift change, other shift personnel were transported back to their homes. However, with the implementation of laws mandating the reduction of shuttle seat capacities, transportation costs have risen significantly. To address this issue, a new simultaneous pickup and delivery model is proposed as an alternative to the separate transportation of shift workers. The results of this study indicate that the proposed model provides a substantial advantage in terms of both the number of vehicles used and the total distance traveled, leading to a significant reduction in costs. This research underscores the importance of effective operations research practices for the profitability of companies, particularly in extraordinary circumstances such as the COVID-19 pandemic. [ABSTRACT FROM AUTHOR]

Copyright of Scientia Agropecuaria is the property of Scientia Agropecuaria 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.)

Cold chain interruption during transport of samples to the laboratory may become a confounder in food hygiene practice. This study evaluates the influence of inadequate transport conditions on the microbiological quality of fish fillets from common carp (Cyprinus carpio), Atlantic salmon (Salmo salar), and Atlantic cod (Gadus morhua) packaged in plain, vacuum, or modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 3, 5, 8, 11, 14, 17, 20, and 25 °C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), β-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the normal temperature. Variability was observed even in the initial microbial contamination of fish fillets. Storage at higher temperatures led to an increase in microbial contamination of fish fillets Different types of packaging also played a role. In non-fatty fish (cod), CO2-containing MAP led to a decrease in pH and, therefore, to lower microbial growth. In fatty fish (salmon), the presence of CO2 did not lead to the reduction in pH and the degree of microbial contamination was, therefore, not affected by this intrinsic factor. If cold chain interruption occurs during the transport of samples to the laboratory, it is necessary to perform the analysis immediately as even storage in cold conditions until the next day can lead to increased levels of microbial contamination of such samples. [ABSTRACT FROM AUTHOR]

With increased consumer knowledge about the relationship between diet and a healthy lifestyle in recent decades, there has been an increase in awareness and demand for efficient protein sources. Rabbit meat is rich in easily digestible protein, polyunsaturated fatty acids (PUFAs), vitamins, and minerals (such as calcium, magnesium, and zinc), as well as being low in fat, sodium, and cholesterol, which makes it of good edible and nutritional value, so it needs to be handled properly. Rabbit meat, on the other hand, has been associated with the spread of microbial contamination (such as Staphylococcus aureus, E. coli and Salmonella species) that may originate from the animal itself, equipment, workers, or the surrounding environment. Each effort must be made to keep rabbit meat free of contaminants that could be harmful to humans. Few studies had been conducted, either internationally or in Egypt, to examine the physicochemical and microbiological characteristics of rabbit meat. We shall compile existing data on the quality of rabbit meat in this review. Furthermore, the potential hazards that influence the physicochemical and microbiological qualities and shelf life, as well as the proposals for decontamination trials to enhance the sensory attributes and shelf life of rabbit meat, will be presented. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the behavior of Salmonella enterica and Listeria monocytogenes in processed date paste and syrup at different temperatures. Commercial products were inoculated with approximately 6 log CFU/mL of S. enterica or L. monocytogenes and stored at 4, 10, and 24°C for 90 days. S. enterica was able to survive in date products until the end of storage at 4°C. At this temperature, numbers decreased by 2.1 log CFU/g in date paste and by 3.4 log CFU/g in date syrup; however, at 10°C, cells were reduced >4.2 log CFU/g and were undetectable by direct plating in date paste or by enrichment (complete elimination) in syrup. Further, at 24°C, complete elimination of S. enterica was achieved in date paste and syrup by 30 and 7 days, respectively. L. monocytogenes numbers decreased by 1.4, 4.4, and >4.6 log CFU/g in date paste stored at 4, 10, and 24°C for 90 days, respectively. In date syrup, numbers of L. monocytogenes decreased to undetectable levels by 50, 14, and 4 days at 4, 10, and 24°C, respectively, by direct plating and complete elimination was observed at 10 and 24°C by 50 and 30 days of storage, respectively. The initial pH values of date paste and syrup were 4.7 and 4.8, respectively, and remained stable until the end of storage except for L. monocytogenes‐inoculated syrup. Practical Application: Salmonella enterica and Listeria monocytogenes can easily survive in date paste and syrup particularly at refrigerator temperature, which explains the necessity of preventing the contamination of date products with foodborne pathogens. [ABSTRACT FROM AUTHOR]

Aim: Evaluate the intensive care acquired infections incidence and the change over time in infection practices in one intensive care unit. Design: We used an action research approach with cyclical activities. Methods: Our study included two cycles with hand hygiene observation based on the WHO's five‐moments observation tool, observing hand hygiene practices, analysing the observations, and giving feedback on observations, intensive care acquired infection rates, and alcohol‐based hand rub consumption. The Revised Standards for Quality Improvement Reporting Excellence is the basis for this research report describing research aimed at improving patient safety and quality of care. Results: During the study, annual alcohol‐based hand rub consumption increased by 6.7 litres per 1000 patient days and observed hand hygiene compliance improved. In the first cycle of the study, there was a decrease in critical care acquired infection rates, but the improvement was not sustainable. [ABSTRACT FROM AUTHOR]

The increase in nutritional demand requires new sustainable food sources. The Californian red worm (Eisenia foetida) could be an alternative food source due to its mineral content and protein richness. This study was developed to assess the acceptability of worm meal as a healthy food source. Californian red worms were collected from compost and processed to obtain meal, which was analyzed. Subsequently, a sensory test was developed and conducted using non-expert panelists. The composition of the earthworm meal was 16.69% carbohydrates, 22.16% ashes, 2.23% crude fiber, 5.22% fat, and 51.63% protein. The sensory test showed that participants were indifferent to the smell of earthworm meal (53.3%) but approved of the texture (40% I like it). For taste, 34.2% answered I like it; however, 30.8% answered I don't like it and 20.8% were indifferent. A slight majority of the panelists did not like the smell (45% I don't like it and 7.5% I hate it). There was an association between taste and smell (Rho = 0.343; p < 0.05). Overall, earthworm meal has excellent protein content and could be used as an alternative in human nutrition. More studies are required to standardize the potential of its acceptability and consumption in different regions. [ABSTRACT FROM AUTHOR]

This study aims to present and discuss the different COVID-19 policies and recommendations for food service reopening. We aimed to understand each plan's profile, showing the most prominent concerns and summarizing the strategies. This study was carried out using an integrative review strategy of documents written in English, Spanish, Portuguese, Italian, French, and German. We found 17 guides, 15 from the countries' health departments and institutions. The findings suggested four main categories reflecting the main concerns about safety regarding the resumption of food services during the pandemic: 1. Physical distancing; 2. evironmental aspects and safety; 3. personal hygiene and occupational health; and 4. educational and legal measures. Because COVID-19 is a new disease, the measures were designed and adapted to a scenario full of uncertainties and improved information for each discovery. All the categories are grounded on recent or late biomedical literature. Some minor recommendations are based on the precautionary principle. The practical and policy implications are discussed. Health agencies in countries that do not yet have their regulations or guidelines for operating food services can use the categories described here as a basis for suggestions. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal 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.)

Rabbit meat and offal are considered as valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, rabbit meat is also implicated in the transmission of foodborne pathogens such as Staphylococcus aureus, Salmonella spp., E. coli, and Pseudomonas spp. Few reports had reviewed the microbiological quality of rabbit meat either worldwide or in Egypt. In this review, we will summarize the available literature about the microbiological status of rabbit meat and offal. Moreover, the potential human health risks associated with the occurrence of such foodborne pathogens in rabbit meat, and their effect on the shelf life of meat will be discussed. In addition, suggestions on how to improve the microbiological quality of rabbit meat and to extend its shelf life will also be introduced. [ABSTRACT FROM AUTHOR]

Post‐consumer food waste (FW) is a sustainable source of nutrients that could be used as aquafeed ingredient to decrease aquaculture production expenses. However, FW has a relatively low protein content. Bioprocessing can help improve the nutritional composition of FW prior to using it in aquafeed. The present study assessed the potential benefits of substituting part of juvenile Nile tilapia (Oreochromis niloticus) diets with yeast‐fermented oil‐extracted FW (FWY). Seven isonitrogenous diets (34% crude protein) were prepared, replacing the standard formulation with 0, 15, 20, 25, 30, 35 and 40% FWY. Juvenile O. niloticus (11.07 ± 0.01 g) were size sorted and stocked into 21 tanks. Each diet was randomly assigned to three replicate tanks, and fish were offered their respective diets for 6 weeks. Results suggest that up to 30% of Nile tilapia feed can be substituted with FWY without significant effect on final body weights and lengths, feed conversion ratio, specific growth rate, hepatosomatic and viscerosomatic indices, body moisture, protein and lipid content of fish. Using an inexpensive ingredient such as FWY to replace 30% of traditional aquafeed ingredients is a promising approach towards decreasing aquaculture production cost without compromising fish growth and welfare. [ABSTRACT FROM AUTHOR]

The objectives of this study were to determine the prevalence of Listeria monocytogenes in ready-to-eat (RTE) foods, and the growth boundaries of two strains of L. monocytogenes isolated from RTE foods and one ATCC7644 strain under different temperature (4, 20, and 37°C), salt (0, 1, 2, 3, and 4% w/v), and nisin (0, 50, 100, 200, and 400 µg/mL) levels with different inoculum sizes (3, 4, 5, and 6 log10 CFU/mL). One hundred thirty-three retail RTE foods were examined and a total of 39 isolates were identified. The positive Listeria spp. and L. monocytogenes samples were 29.3% and 12.8%, respectively. Dairy and fruit-based RTE foods were L. monocytogenes negative whereas seafood-based (26.7%), meat-based (19.4%), poultry-based (16%), and vegetable-based (10%) RTE foods contained L. monocytogenes. It was shown that nisin was more effective than NaCl to avoid growth. Moreover, protective effect of NaCl on nisin activity was observed. As inoculum size increased probability of growth also increased. Suppressing the growth by using temperature, NaCl and nisin was more difficult in RTE-isolates strains (strains 120 and 137) than that of ATCC7644 strain. A mathematical model based on logistic regression could be used to determine growth limits of L. monocytogenes strains with a concordance of > 91%. [ABSTRACT FROM AUTHOR]

During the decision-making process, consumers notice, inspect, and visually scan different products. External characteristics of a product, such as design, packaging, label, and logo, have been shown to strongly influence how customers perceive, assess, and select a product. Marketers have put a lot of effort into determining the factors that trigger consumers' visual attention toward products, using traditional research methods, self-reports, or observations. The use of neuroscientific tools to study consumer behavior may improve our understanding of how external characteristics influence consumers' visual attention. Consumer neuroscience research shows that preferences for a product may already be reflected in brain activity before customers make a final decision. Using electroencephalography (EEG), we investigated whether the design of different wine labeling influences individual preferences, reflected in the neural activity related to visual attention. More specifically, we examined whether the posterior contralateral negativity (PCN) can be used to assess and predict consumers' preferences for a specific product based on its external characteristics. The PCN is commonly used to estimate attentional selection by focusing on stimulus-side dependent EEG lateralization above parieto-occipital areas. We computed the PCN to assess whether a certain wine label caught participants' visual attention and additionally by comparing the PCN with behavioral data (wine preferences and reaction times) to determine whether early effects of visual attention could predict participants' final preferences for a specific label. Our findings indicate that the PCN provides relevant information on visual attention mechanisms for external characteristics, as the view of the four labels modulated PCN amplitude. We hope this study can help researchers and practitioners in examining the effects of external product characteristics on consumer choice by estimating the changes in the EEG that are related to visual attention. [ABSTRACT FROM AUTHOR]

Our study aimed to analyze how the scientific community understands and investigates the management of food waste and communicates in top production and operations journals. The understanding of the available literature encourages relevant insights to outline new ways and strategies for reducing food waste. [ABSTRACT FROM AUTHOR]

Purpose: The study objective was to understand if uniformity of approach exists in evaluation methods of public food tender for schools at national and local level. This purpose was divided into three sub-objectives: (1) to extract the main criteria, (2) to document the synthesizing findings process and (3) to prioritize the different decision-making alternatives through pairwise comparisons. Design/methodology/approach: To achieve the sub-objectives (1) and (2), a content analysis of the Italian food tenders was carried out. Analytic hierarchy process was used to evaluate and compare the importance of various food tender evaluation criteria (3). The inclusion criteria were: cities' selection; metro area population; population density; duration of the contract; years. Findings: Six public food tenders were analyzed. The first one concerned the National legislation guidelines. The remaining five food tenders were categorized according to the city investigated. Four macro-categories (Food quality; Sustainability; Resources; Ancillary services) were classified. AHP revealed that "Food quality" and "Resources" categories have greater importance in the evaluation phase of almost all cities investigated. Originality/value: This study in-depth analyzes each criterion used to evaluate public food tenders, providing a new methodological framework for assigning scores to clusters of criteria. Since the literature search did not reveal any previous study on a quantitative evaluation of elements such as short supply chain, organic food and environmental impacts on public food tenders, this research delivers interesting results and fills this knowledge gap. [ABSTRACT FROM AUTHOR]

An electronic nose (e-nose) is a measuring instrument that mimics human olfaction and outputs 'fingerprint' information of mixed gases or odors. Generally speaking, an e-nose is mainly composed of two parts: a gas sensing system (gas sensor arrays, gas transmission paths) and an information processing system (microprocessor and related hardware, pattern recognition algorithms). It has been more than 30 years since the e-nose concept was introduced in the 1980s. Since then, e-noses have evolved from being large in size, expensive, and power-hungry instruments to portable, low cost devices with low power consumption. This paper reviews the development of compact e-nose design and calculation over the last few decades, and discusses possible future trends. Regarding the compact e-nose design, which is related to its size and weight, this paper mainly summarizes the development of sensor array design, hardware circuit design, gas path (i.e. the path through which the mixed gases to be measured flow inside the e-nose system) and sampling design, as well as portable design. For the compact e-nose calculation, which is directly related to its rapidity of detection, this review focuses on the development of on-chip calculation and wireless computing. The future trends of compact e-noses include the integration with the internet of things, wearable e-noses, and mobile e-nose systems. [ABSTRACT FROM AUTHOR]

The electronic nose contributes, together with other chemical analyses, to identify botanical and geographical origin of honey. Two different honey samples were analysed: Italian Sainfoin (Sulla coronaria (L.) Medik.) and Eucalyptus (Eucalyptus camaldulensis Dehnh.). Aromatic profiles were evaluated using an electronic nose with a sensor array made up of 10 metal oxide semiconductor sensors (MOS). The maximum value for each sensor was used to plot data on a radar graph and for Principal Component Analysis (PCA). The PCA plot revealed a clear separation of samples. A complementary analysis of the volatile species in honeys was carried out using the head space solid phase microextraction coupled to gas chromatography and mass spectroscopy (HS-SPME-GC-MS) and the chemical profile of each sample was derived. Chemical data were compared to the results obtained with the electronic nose and confirmed the assignment of the different unifloral samples. The results showed that the electronic nose, combined with chemical identification of the volatile species, allows to classify and discriminate the different types of honey and to assign them to groups that have similar taste and aroma characteristics. [ABSTRACT FROM AUTHOR]

Hygiene is essential in foodservices to prevent food safety and public health issues. Implementation of food safety legislation represents a sine qua non obligation of the foodservice business. In this study, we aimed to monitor the foodservice business risks associated with poor hygiene quality in the catering establishments for consumer protection. To do this, a total of 504 samples (144 from food handlers' hands, 144 from tools and surfaces, 144 from prepared foods, and 72 from the water) was collected. Contamination frequencies between the sampling groups were statistically analyzed (p <.01). Microbiological results showed that 62.5% in food handlers' hands, 44% in tools and surfaces, 27% in foods, and 7% in the water were contaminated with mesophilic aerobic bacteria (64.6%), coliforms (47.2%), Staphylococcus aureus (34.7%), Escherichia coli (25.7%), Citrobacter freundii (1.4%), and Listeria monocytogenes (0.7%), whereas no Salmonella was detected. All the test prior powers among the sampling groups were strong (=1.000), the differences and effects' sizes were large enough, and statistically significant (p <.01). Overall, awareness about hygiene in the food services needs to be improved, and the uncertainties linked to poor hygiene quality should be identified for competitiveness and efficiency of the sector. [ABSTRACT FROM AUTHOR]

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher (p < 0.05) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher (p < 0.05) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher (p < 0.05) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases. [ABSTRACT FROM AUTHOR]

The street vended foods (SVF) are very popular in China, particularly in highly adolescents populated regions such as schools. Food quality is a critical global issue, but there are few studies describe the quality assessment of SVF. In this study, the quality of SVF around a university in Kunming was evaluated, including the microbial quality, proximate composition, oil quality, and heavy metal content. Microbial results showed that the aerobic plate count (APC) and Escherichia coli (E. coli) counts ranged from 1.94 to 7.43 log CFU/g or ml, and 0.53 to 1.48 log CFU/g or ml, respectively. A portion of fried snack samples exceed the standard limit of acid value (AV) and peroxide value (POV), and the same result was observed in carbonyl group value (CGV), thiobarbituric acid (TBA) value, viscosity, and conductivity. The proximate composition of the fried snack samples varied widely, while the fat content was generally higher. The heavy metal analysis showed most samples met the safety standards, with the content of 12–51, 1–19, 12–73, and 11–88 μg/kg for As, Hg, Cd, and Pb, respectively. In conclusion, although the overall results of this study were satisfying, more attention should be given to the quality of SVF. Consequently, there is a need for additional measures to protect consumers, particularly young adults in college, from foodborne disease. [ABSTRACT FROM AUTHOR]

In primary school meals convey the standard diet as the correct and nondiscriminatory feeding strategy for this age group. The public nature of this educational policy can be explained either as a way to implement collective wellbeing or as a standardization of pupils' eating habits which cut across their social background and look like the Victorian idea of moral control. The authors suggest a deep relationship with the full time at school (differently distributed in Italian regions) and the early-onset of eating disorders. They also draw up an objective evaluation method of meals leftovers, which makes the teaching staff able to check out regularities in pupils' atypical behaviors (not enough or too much food intake if compared to their nutritional requirements; etc.) and their reasons. This tool can usefully predict the early-onset of an eating disorder and generate data to be submitted to experts. [ABSTRACT FROM AUTHOR]

The aim of this study is to develop a hygienic-sanitary profile of an institutional Food and Nutrition Unit (FNU), by assessing the use of Good Manufacturing Practices (GMPs) before and after the implementation of food Quality Management Tools. In order to accomplish that, the authors employed a checklist to conduct a descriptive research on the hygienic-sanitary conditions of the FNU, and to assert whether the GMPs are efficient or not, the authors also assess the microbiological contamination of equipment, utensils, food handlers' hands, hot meals (rice, beans and meat) and cold meals (raw lettuce, beetroot, carrot and cabbage salads) after the implantation of Quality Management tools. Before their implementation, the FNU was sorted into Group III ("Deficient" - 0 to 50% of analyzed items) in all three studied sectors; afterwards, however, it was moved into Group II (51 to 75% of analyzed items). As a result, the researchers did not detect any contamination with coagulase-positive Staphylococcus, Salmonella spp or sulfite-reducing Clostridium at the temperature of 115°F (46°C) in any of the analyzed foodstuffs. However, they did observe the presence of coliforms at 113°F (45°C) in the raw lettuce, carrot, beetroot and cabbage salads. The microbiological quality of the rice, beans and meat samples was satisfactory. Neither coliforms at 113°F (45°C) nor coagulasepositive Staphylococcus were found in equipment or utensils. The food handlers' hands were free of thermotolerant coliforms, while only two of them were contaminated with coagulasepositive Staphylococcus. The study concludes that implemmenting Quality Management Tools, particularly the GMPs, is one of the basic requirements for consumers' health in the preparation of food; nevertheless, such tools must be paired with a periodic supervision by qualified especialists. [ABSTRACT FROM AUTHOR]

Abstract: In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food catering sector has increased together with the value of cook‐serve, cook‐chill, and cook‐freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens. Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit the growth of pathogens. Food items must be stored outside the temperature danger zone, which is between 5 and 60 °C, in order to inhibit the growth of these pathogens. The cooling techniques used to prepare potentially hazardous foods, such as cooked meat, rice, and pasta, must be properly applied and controlled to ensure food safety. This paper critically reviews the effects of cooling and its relationship to food containers on the safety of RTE foods produced and sold through the food service industry. [ABSTRACT FROM AUTHOR]

Abstract: The purpose of this study was to evaluate the profile of foodservices' in Curitiba, in southern Brazil and the results of health inspections performed at these establishments, with the goal of contributing to improvements in sanitary inspection processes and to the sanitary conditions in foodservices. The study was based on data from sanitary inspections conducted at foodservice establishments from January 2005 to July 2015 found in the Municipal Sanitary Inspection and Environmental Information System. Most of the establishments inspected were restaurants and similar establishments: snack bars, cafes; as well as grocery store, supermarkets and hypermarkets, and most irregularities were found in these sectors. Health inspections in the city are carried out in emergency criteria, and most performed at the request of foodservices that are quest a license or because of a customer complaint. Inspections led to more educational than punitive measures. Even 10 years after passage of a national law governing food handling procedures, when 70% of the foodservices presented improper sanitary conditions. The main irregularities found were related to work procedures and processes, sanitary conditions, and physical structure. These result reinforces the importance that legislators and inspection teams reevaluate their goals, strategies and work processes to prioritize food safety. Practical applications: This study is important because it offers a diagnosis and a discussion of foodservices and evaluates actions of Sanitary Inspection Agency, to assist in the development of tools and strategies to strengthen the work of sanitary inspectors so that they can be recognized as agents of transformation in public health. [ABSTRACT FROM AUTHOR]

The increased relative poverty and migration crisis in Europe are determining a raise of food insecurity levels. Cities and regions are experiencing--and to some extent stimulating--a growth of food recovery initiatives. Food redistribution activities (FRAs) are acknowledged as a tool for addressing food insecurity and preventing food surplus wastage ensuring economic, environmental, and social benefits. This paper aimed to identify the characteristics of FRAs and their social impact in the context of the Emilia Romagna region (Italy). A literature review and two experts' consultations were carried out to inventory and categorize relevant social impacts. A questionnaire was then drafted and submitted to a sample of FRAs operating in the region. Results provided a profile of the surveyed food redistribution activities in terms of type of food redistributed, service provided, and workforce. In addition, the qualitative investigation allowed the identification of hotspots in terms of social, economic, psychological, health, and political impacts as perceived by engaged stakeholders. [ABSTRACT FROM AUTHOR]

Although food-borne outbreaks of listeriosis are uncommon, they remain a major public health problem. We assessed the prevalence of Listeria monocytogenes in prepared foods and the influence of different factors (including type of food or presence of accompanying bacteria). Results showed that accompanying bacteria cause interference in the sensitivity of the detection method, being half Fraser the enrichment medium of choice. In 2760 samples, the global prevalence of L. monocytogenes was 1.4%. In ready-to-eat foods, the highest prevalence (23.3%) was found in products containing fermented or cured ingredients and the prevalence was also higher in foods with high counts of aerobic bacteria and lactose-positive Enterobacteriaceae, two indicators of process hygiene. We also found that foods stored in <0C had a higher prevalence (4.1%) of L. monocytogenes. In prepared foods, factors favoring the presence of L. monocytogenes could be some components of ready-to-eat foods, temperatures <0C, and presence of accompanying bacteria. Practical Applications Results are of relevance for practical application as this study was performed in the context of the routine practice of a food control company, with samples collected in different restoration centers from Spain. Results obtained have allowed identifying some factors favoring the presence of L. monocytogenes, which should be taken into account in the current practice of the manufacturing centers of prepared foods to avoid contamination by this bacterium. Based on our results, actions aimed at avoiding high numbers of accompanying bacteria as aerobic mesophilic bacteria (AMB) or Enterobacteriaceae should be taken into account. Special care should also be taken in the manufacturing of foods containing fermented or cured ingredients, as cheese. Finally, the manufacturing centers should also consider the risk of Listeria contamination due to the use of sophisticated machinery or due to the storage of prepared foods at temperatures <0C. [ABSTRACT FROM AUTHOR]

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The aim of this article was the control of disinfection in selected meat processing-plant by two methods - swabbing method and The 3M™ Petrifilm™ plates. Samples were collected within three months (September, October, November 2014). Together 54 samples selected surfaces were collected. Each month six samples were collected using imprint method with Petrifilm plates on total count of microorganisms, 6 samples using imprint method with Petrifilm plates on the number of coliforms and 6 samples using sterile swab method. Samples were collected from the workbench, conveyor belt, cutting blades, meat grinder, wall and knife. Total viable counts (TVC) and coliform bacteria (CB) were determined in samples. The values of TVC in September obtained by swabbing method were higher than allowable limit in sample no. 1 (3.70?102 CFU.cm-2) and in sample no. 4 (3.35?101 KTJ.cm-2). The values of TVC obtained by Petrifilm plates were lower than 10 CFU.cm-2 in all samples. Values of CB obtained by Petrifilm plates were lower than 1 CFU.cm-2 in all samples, CB obtained by swabbing method was 1.6?101 CFU.cm-2 in sample no. 6. Values of TVC obtained in October by Petrifilm plates and also by swabbing method were higher than permissible limit (< 10 CFU.cm-2) in sample no. 2 and sample no. 4. Values of CB obtained by Petrifilm plates were lower than 1 CFU.cm-2 in all samples, CB obtained by swabbing method was 3,65?101 CFU.cm-2 in sample no. 3, value of CB obtained by swab method in sample no. 3 does not meet requirements of internal company standards. Values of TVC obtained in November by Petrifilm plates were lower than 10 CFU.cm-2 in all samples. TVC otained by swab method were 1,25?101 CFU.cm-2 in sample no. 3 and 3,25?101 CFU.cm-2 in sample no. 4. Samples were not in accordance with requirements of internal company standards. Values of CB obtained in November by Petrifilm plates and by swabbing method were after disinfection lower than 1 CFU.cm-2 in all samples. [ABSTRACT FROM AUTHOR]

A total of 85 food handlers participated in this study to determine the hygienic status of their hands in primary schools located in the state of Selangor (Malaysia). Overall findings revealed that the fecal contamination and personal hygiene of the food handlers were well maintained with the range of mean bacterial counts from 0.18 to 0.47 log10 Colony Forming Units/cm2 during the three intervals of hand swabbing (before, during and after) preparation of ready-to-eat foods. However, the general indication of the microbiological quality (Aerobic Plate Count) was out of the standard (range of mean bacterial counts from 1.39 to 1.56 log10 Colony Forming Units/cm2) based on previous literature. This study highlighted that the food handler's adherence to Good Manufacturing Practice and Sanitation Standard Operating Procedures was insufficient and suggested that attention should be emphasized on their practices at the intervals of school recess: before, during and after the preparation of ready-to-eat foods. In addition, there is also a need in the implementation of an effective HACCP program in Malaysia school foodservice operations. [ABSTRACT FROM AUTHOR]

Compared to other food categories, fruits and vegetables are the most wasted. This leads to the squandering of economic, social, and environmental resources. The reallocation of fruit and vegetable waste (FVW) into animal feed contributes to the sustainability of livestock production, reducing the impact of feed production for land use. In this study, the fruit and vegetable waste from the General Wholesale Market of Milan was considered. FVW samples were collected for one year and were analysed for safety parameters and nutritional, vitamin, and mineral composition. Data showed that dry matter (DM) was on average 10.82 ± 1.21% and neutral detergent fibre (NDF) was on average 22.43 ± 4.52% DM. The presence of soluble sugars (30.51 ± 7.61% DM, on average) was also detected. However, the high moisture content of this waste makes it easily perishable, with detrimental effects on quality, storage, and transportation. A strategy was therefore proposed to reduce the water content of FVW by pressing. Overall, the results highlighted the significant nutritional value of FVW from the wholesale market and the need to develop appropriate technologies to maintain the food chain line safe. [ABSTRACT FROM AUTHOR]

High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure. [ABSTRACT FROM AUTHOR]

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples. [ABSTRACT FROM AUTHOR]

Simple Summary: Food-borne infectious agents can affect the health of pets. Good quality pet foods have high nutritional value, including microbiological quality. The most important biological hazards in feed are Salmonella, Enterobacteriaceae, pathogenic Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Clostridium botulinum, Aeromonas, and Campylobacter. Other biological hazards of feed are the mycotoxin-producing molds. Although in some studies the level of mycotoxins in the foods does not exceed the maximum allowable amounts, long-term ingestion of mycotoxins may have adverse health effects, as these compounds accumulate in the tissues of animals. Animal by-products or derived products can also be a source of the above-mentioned risks. Pet foods products can also be a source of human infection. The close coexistence of humans and animals means that ensuring the safety of pet foods should be a priority. Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers' awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products' safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the case of both dry and wet foods, in addition to many species of bacteria, we often deal with mold fungi and their metabolites, mycotoxins. This article presents selected microbiological risks in dog foods and treats, and analyzes the Rapid Alert System for Food and Feed (RASFF) system (2017–2020) for pathogenic microorganisms in dried dog chews, treats and foods. In this period, pet food-related notifications were registered, which were categorized into different types. Analyzing the RASFF notifications over the period, it has been shown that there are still cases of bacterial contamination of dog foods and treats, while in terms of the overall mycotoxin content, these products may appear safe. [ABSTRACT FROM AUTHOR]

Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w). After slaughtering, the effect of dietary supplementation on microbiological, physico-chemical, and sensory characteristics of the rabbit loins, packed in an oxygen-permeable package, was evaluated at 6 h post mortem (day 0), after 4 and 10 days of refrigerated storage. No relevant results were obtained for pH and total volatile basic Nitrogen (TVBN) values but with regards to the color, some significant differences were observed between the groups. The goji berries (GBs) dietary supplementation had positive effects by reducing thiobarbituric acid reactive substances (TBARS) values in all the observations (p < 0.001). Moreover, microbiological results showed that the supplementation had a significant impact on Lactobacillus spp. (p < 0.001) prevalence, indeed the goji group had higher means on day 0 (p < 0.05) and on day 4 (p < 0.001) than the control group. Lastly, with regards to the consumer's test, the tasters assigned a higher score to GBs rabbit meatballs and the purchase interest increased when the rabbit diet was known. Overall, these results indicate that the goji berries inclusion in the rabbit diet could represent a valuable strategy to improve quality and sensory traits of meat. [ABSTRACT FROM AUTHOR]

Over the last decade, the unsustainability of the current economic model, based on the so-called take-make-dispose paradigm, has emerged. In particular, the agro-food sector (AFS) has been severely affected by such problems as resource scarcity and food loss and waste generation along the supply chain. In addition, climate change and biodiversity loss have helped to define an imperative paradigm shift towards a circular economy. Recently, with the publication of Sustainable Development Goals (SDGs), the scientific research examining the adoption of circular economy (CE) models and tools has increased. In this context, the importance of shifting towards a circular economy has become urgent. In this paper, a systematic literature review (SLR) was performed to investigate the state-of-the-art research related to the adoption of circular economy models and tools along the agro-food supply chain. Furthermore, this review highlights that, due to the complexity of the agri-food supply chain, it is almost utopian to define a unique circular economy model for the whole sector. In addition, it emerges that future researches should be concentrated on the integration of different stages of the supply chain with circular economy models and tools in order to create a closed-loop agri-food system. [ABSTRACT FROM AUTHOR]