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Simple Summary: Data collected during meat inspection in slaughterhouses are invaluable for monitoring and surveilling the welfare and health of broilers These inspections help to ensure that meat products meet regulatory standards for food safety and animal welfare. The objective of this study was to assess, in three different slaughterhouses, the health and welfare of different commercial broiler flocks based on welfare indicators observed from the animals. Emaciation, dirty feathers (DFs), footpad dermatitis (FPD), hock burn (HB), breast burn (BB), breast blister, breast ulcer, ascites, septicemia/abnormal color, cellulitis, extensive traumatisms (affecting at least two distinct body parts), dead on arrival (DoA) and condemnation rate were the indicators measured. The results were considered unsatisfactory if thresholds were exceeded for DoA (>0.5%), condemnation rate (>4%), or extensive traumatisms (>2%) or grades 1 or 2 were achieved for DFs, FPD, HB, BB, breast blister, and breast ulcer. Eleven houses exceeded the thresholds for at least two welfare indicators, leading to audits of those farms. During farm audits, the main weaknesses identified included environmental conditions such as house temperature, ventilation, lighting programs, high stocking densities, structural infiltrations, water leakage and litter quality. The objective of this study was to assess the health and welfare of 70 commercial broiler flocks (transport batches) in three distinct slaughterhouses based on various indicators including emaciation, dirty feathers (DFs), footpad dermatitis (FPD), hock burn (HB), breast burn (BB), breast blister, breast ulcer, ascites, septicemia/abnormal color, cellulitis, extensive traumatisms, dead on arrival (DoA) and condemnation rate. Assessment scales ranging from 0 (absence) to 2 (severe) were used for DFs, FPD, and HB, while a 0 (absence) to 1 (present) scale was applied to BB, breast blisters, and breast ulcers. The prevalence of total condemnation causes (emaciation, ascites, septicemia/abnormal color, cellulitis, and extensive traumatism) and DoA were recorded and presented in percentages. Three flocks presented condemnation rates higher than 4% and 11 flocks presented DoA rates higher than 0.5%. Twenty-one flocks achieved grade 1 (warning) for FPD and 14 achieved grade 2 for FPD (alarm). Extensive trauma was observed in 0.01% of the slaughtered animals, and no flock reached the threshold of 2%. Breast blisters and breast ulcers lesions were not observed in the studied flocks. The significant positive associations observed for the presence of severe footpad dermatitis (FPD2), severe hock burns (HB2), and breast burns (BB1) indicate simultaneous occurrences. Absences of hock burns (HB0) and breast burns (BB0) were also associated. Eleven houses that obtained the worst results for welfare indicators at slaughterhouses were audited. FPD, HB, DoA, and the condemnation rate were the most crucial indicators for identifying farms with inadequate welfare conditions. These indicators should be systematically integrated into the welfare monitoring of broilers in slaughterhouses. Audits conducted on farms detected some noncompliance with regulatory welfare standards and suggested improvements in environmental and structural conditions, as well as the reduction in stocking densities and improvements in the water systems. [ABSTRACT FROM AUTHOR]

Simple Summary: Salmonella continues to pose a significant threat to public health, standing as the second leading cause of foodborne illnesses in the European Union. In instances of severe infection, the treatment of salmonellosis necessitates the use of antimicrobials, among other therapeutic interventions. The escalating resistance of Salmonella spp. to antibiotics in recent years, primarily attributed to inappropriate usage in livestock, has raised considerable concerns among health authorities. The findings indicate that the low prevalence of Salmonella spp. isolated from samples of cattle, sheep, and goats in slaughterhouses, coupled with their comparatively low-to-moderate resistance to key antibiotics used in the treatment of human salmonellosis, suggests that the consumption of beef, lamb, and goat meat does not pose a substantial threat to public health in relation to the proliferation of antimicrobial resistance (AMR). Salmonella spp. pose a global threat as a leading cause of foodborne illnesses, particularly prevalent in the European Union (EU), where it remains the second cause of foodborne outbreaks. The emergence of antimicrobial resistance (AMR) in Salmonella spp. has become a critical concern, complicating treatment strategies and escalating the risk of severe infections. The study focuses on large and small ruminants, identifying a prevalence of Salmonella spp. in slaughterhouses and revealing varied AMR rates across antimicrobial families throughout a meta-analysis. Also, comparison with AMR in human medicine was carried out by a systematic review. The results of the present meta-analysis displayed a prevalence of Salmonella spp. in large and small ruminants at slaughterhouses of 8.01% (8.31%, cattle; 7.04%, goats; 6.12%, sheep). According to the AMR of Salmonella spp., 20, 14, and 13 out of 62 antimicrobials studied were classified as low (<5%), high (>5% but <10%), and very high (>10%), respectively. Salmonella spp. did not display AMR against aztreonam, mezlocillin, ertapenem, meropenem, cefoxitin, ceftazidime, levofloxacin, tilmicosin, linezolid, fosfomycin, furazolidone, quinupristin, trimethoprim and spectinomycin. In contrast, a prevalence of 100% of AMR has been described against ofloxacin, lincomycin, and cloxacillin. In the context of the main antibiotics used in the treatment of human salmonellosis, azithromycin was shown to have the highest resistance among Salmonella spp. isolates from humans. Regarding cephalosporins, which are also used for the treatment of salmonellosis in humans, the prevalence of Salmonella spp. resistance to this class of antibiotics was similar in both human and animal samples. Concerning quinolones, despite a heightened resistance profile in Salmonella spp. isolates from ruminant samples, there appears to be no discernible compromise to the efficacy of salmonellosis treatment in humans since lower prevalences of AMR in Salmonella spp. isolated from human specimens were observed. Although the resistance of Salmonella spp. indicates some degree of concern, most antibiotics are not used in veterinary medicine. Thus, the contribution of cattle, sheep and goats to the rise of antibiotic resistance of Salmonella spp. and its potential impact on public health appears to be relatively insignificant, due to their low prevalence in carcasses and organs. Nevertheless, the observed low prevalence of Salmonella spp. in ruminants at slaughterhouse and the correspondingly low AMR rates of Salmonella spp. to key antibiotics employed in human medicine do not indicate that ruminant livestock poses a substantial public health risk concerning the transmission of AMR. Thus, the results observed in both the meta-analysis and systematic review suggests that AMR is not solely attributed to veterinary antibiotic use but is also influenced by factors such as animal health management (i.e., biosecurity measures, prophylactic schemes) and human medicine. [ABSTRACT FROM AUTHOR]

The objective of this study was to demonstrate the possible correlation of visible carcass contamination and abattoir aerosol quality with microbial hygiene criteria. A total of 279 bovine carcasses were analyzed on 23 different working days. The aerobic colony count and total coliforms on the carcasses were calculated together with the presence of Escherichia coli. To determine the visible contamination of carcasses, we used a 100 cm2 sheet of transparent, adhesive plastic material, applied to the side of the carcass, to collect all the particles, which were then counted against both black and white backgrounds. The daily particulate index in the abattoir aerosol was determined using an air sampler device. The results showed that aerobic colony counts, which ranged from 1.41 to 2.40 log cfu cm−2, total coliforms (from 0.00 to 0.73 log cfu cm−2), and E. coli presence (from 0.00% to 60% of the sampled carcasses per day) are not correlated with the carcasses' visual dirtiness or the aerosol quality. The factor analysis showed a correlation between the three groups of variables investigated: group 1, representing "aerosol quality", group 2, representing the "microbiology of the carcass", and group 3, the "visual dirtiness of the carcass". Thus, even though microbiology analysis is useful in diagnosing the microorganisms which the official veterinarian is unable to detect during the post-mortem inspection, it is ineffective in evaluating slaughtering procedures. Aerosol monitoring and the visual classification of carcass dirtiness, instead, could provide good indications of the slaughtering process and the quality of the abattoir environment, and guarantee control of manufacturing practices, protecting both animals' and operators' health. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes, a foodborne pathogen, exhibits high adaptability to adverse environmental conditions and is common in the food industry, especially in ready-to-eat foods. L. monocytogenes strains pose food safety challenges due to their ability to form biofilms, increased resistance to disinfectants, and long-term persistence in the environment. The aim of this study was to evaluate the presence and genetic diversity of L. monocytogenes in food and related environmental products collected from 2014 to 2022 and assess antibiotic susceptibility and biofilm formation abilities. L. monocytogenes was identified in 13 out of the 227 (6%) of samples, 7 from food products (meat preparation, cheeses, and raw milk) and 6 from food-processing environments (slaughterhouse-floor and catering establishments). All isolates exhibited high biofilm-forming capacity and antibiotic susceptibility testing showed resistance to several classes of antibiotics, especially trimethoprim-sulfamethoxazole and erythromycin. Genotyping and core-genome clustering identified eight sequence types and a cluster of three very closely related ST3 isolates (all from food), suggesting a common contamination source. Whole-genome sequencing (WGS) analysis revealed resistance genes conferring resistance to fosfomycin (fosX), lincosamides (lin), fluoroquinolones (norB), and tetracycline (tetM). In addition, the qacJ gene was also detected, conferring resistance to disinfecting agents and antiseptics. Virulence gene profiling revealed the presence of 92 associated genes associated with pathogenicity, adherence, and persistence. These findings underscore the presence of L. monocytogenes strains in food products and food-associated environments, demonstrating a high virulence of these strains associated with resistance genes to antibiotics, but also to disinfectants and antiseptics. Moreover, they emphasize the need for continuous surveillance, effective risk assessment, and rigorous control measures to minimize the public health risks associated to severe infections, particularly listeriosis outbreaks. A better understanding of the complex dynamics of pathogens in food products and their associated environments can help improve overall food safety and develop more effective strategies to prevent severe health consequences and economic losses. [ABSTRACT FROM AUTHOR]

Simple Summary: While most research on claw diseases focuses on dairy cattle, this study aimed to evaluate the prevalence of claw disorders in beef cattle in northeast Portugal. The investigation was an observational study carried out at two slaughterhouses, in which claw lesions were assessed according to the ICAR Claw Health Atlas. The influence of sex and age and the potential economic impact on hot carcass weight, carcass classification, and fat coverage were investigated. The results revealed a high animal prevalence of claw lesions (65.8%), with the primary lesions being of a non-infectious mechanical nature, including heel horn erosion, double sole, and asymmetric claws. The lesions found are consistent with the production method in the area under study, where beef cattle are raised in small, rustic premises with uneven floors and beds made of a mix of manure and plant material. Also, the impact of claw lesions on carcass characteristics (weight, classification, and fat deposition) was not evident. Thus, the presence of claw lesions in beef cattle raised under the conditions of this geographical area does not seem to cause a negative impact on both animal health and the farm economy. Claw diseases have a profound impact on cattle welfare, affecting behaviors such as grazing, rumination, rest, decubitus, and water consumption. This study aimed to assess the prevalence of claw lesions and classify them according to the ICAR Claw Health Atlas (International Committee of Animal Recording) in two slaughterhouses. The influence of claw lesions on carcass weight, classification, and fat deposition was also examined. Involving 343 crossbreed cattle from 103 different extensive or semi-intensive farms, this study found an animal prevalence of claw disorders at 65.8%, with a higher incidence in females (n = 207, 60.35%) compared to males (n = 136, 39.65%). Despite the observed prevalence, claw lesions were not influenced by age or sex (p > 0.05). The main claw lesions identified, including heel horn erosion, double sole, and asymmetric claw, were consistent with the cattle management practices in the study area. These cattle were raised in small, rustic premises with uneven floors, utilizing a mix of manure and plant material as bedding and lacking access to pasture. Also, no negative economic impact was detected concerning carcass weight, classification, or fat deposition. Consequently, it was concluded that the presence of claw lesions in beef cattle raised under the characteristic management of this geographical area does not adversely affect animal health or farm economics. [ABSTRACT FROM AUTHOR]

Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample process example of meat dry-aging. Twelve beef loins were selected for 90 days of dry aging and placed in a cold room with average temperature, relative humidity and forced air 3.2 ± 0.7 °C, 60.7 ± 4.2% and 0.5–2 m/s, respectively. Samples of crust and lean meat were collected on days 1, 14, 21, 35, 60 and 90 of the dry aging process for microbiological, physicochemical (pH, aw, color L*a*b*) and sensory analysis. During drying, no pathogenic bacteria were detected, and the average counts were higher for the crust. The average values for water activity (aw) and pH were 0.98 ± 0.02 and 5.77 ± 0.015, respectively. A slight decrease in aw and an increase in pH were observed over the aging period (p < 0.05). The lower microbial counts on the lean meat and the overall assessment of freshness confirm the importance of good manufacturing and storage practices during dry aging. [ABSTRACT FROM AUTHOR]

Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) incorporated with laurel leaf extract (LLE) and olive leaf extract (OLE) obtained by ultrasound-assisted extraction. Determination of total phenolic content, antioxidant, and antimicrobial activity was performed for the extracts and films. Also, thickness, tensile strength, elongation at break, modulus of elasticity, opacity and colour, moisture content, water vapour permeability (WVP), Fourier-transform infrared spectroscopy (FTIR) spectra, and surface morphology by scanning electron microscope (SEM) analyses were performed for the films. LLE yielded better results in terms of phenolic content (195 mg GAE/g), antioxidant (2.1 TE/g extract) and antimicrobial activity (MIC at 1% for Listeria monocytogenes and Staphylococcus aureus, and 1.8% for Enterococcus faecalis). For the films, the simultaneous incorporation of LLE 1% (w/v) and OLE 1% (w/v) resulted in a significant reduction of approximately 2 log CFU/g against S. aureus. The addition of LLE and OLE extracts also proved to improve barrier properties (lower WVP for SA films with LLE 1% + OLE 1%, 3.49 × 10−11 g m−1 s−1 Pa−1) and promoted changes in resistance and flexibility. The results demonstrated that active alginate-based films can be valuable for enhancing food preservation. [ABSTRACT FROM AUTHOR]

The chestnut industry generates large quantities of by-products, including the chestnut shell, which is a source of phenolic compounds. In this study, the MIC (minimum inhibitory concentration) of chestnut shell extract was determined using the disk diffusion method. The chestnut shell was freeze-dried and milled. The extract was obtained using an ultrasound-assisted technique using water 70%: ethanol 30% (v/v) and subsequently lyophilized. Muller–Hinton plates were inoculated with ~105 CFU/mL of microorganisms. Sterile paper discs (6 mm) were placed on the inoculated culture medium and impregnated with 10 µL of each extract. Seven concentrations of extract between 0.3% and 2.1% were tested. The plates were incubated for 24 h at 37 °C. The antibacterial efficacy of the extracts was indicated by a halo formed around the paper disk. This work was carried out in triplicate. Halos were found at 1.5%, 1.8%, and 2.1% on Listeria monocytogenes ATCC 7973 (8.32 ± 0.06 mm for 2.1%), Enterococcus faecalis 19433 (8.94 ± 0.41 mm for 2.1%), and Staphylococcus aureus ATCC (10.26 ± 0.19 mm at 2.1%). For the remaining microorganisms, no halos were observed. The tested extract showed antimicrobial activity, demonstrating its potential for the control of pathogens in the food industry. [ABSTRACT FROM AUTHOR]

The aim of this study is to provide an overview of multidrug-resistance cases of Listeria monocytogenes isolated from fresh meat and meat products from the north of Portugal. Samples of fresh meat preparations and meat products from hypermarkets and small traditional local shops were subjected to microbiological analysis and antimicrobial resistance tests. The strains were identified using morphological and molecular methods. Antibiotic resistance was determined using the Kirby–Bauer disk diffusion method. The overall prevalence of L. monocytogenes among screened samples was 32%. A total of nine isolates were obtained from minced meat, displaying a multidrug-resistance profile. [ABSTRACT FROM AUTHOR]

Food waste occurs at various stages of the food supply chain, starting from the production stage on farms to processing, distribution, and consumption. It is an important global problem that has social, environmental, ethical, and economic costs. The present work aims to discuss the differences in waste generated from surpluses or leftovers, the monitoring systems of food waste in public food services, and the good practices to reduce food waste. Besides the accessible knowledge about reducing waste, tonnes of food were daily discarded and wasted. To achieve a sustainable food system, food waste must be reduced significantly. Collaborative efforts are necessary to achieve significant reductions in food waste for achieving SDG 12.3 in public food services. Thus, policies that support or enforce larger implementation of best practices are needed. Knowledge about food waste is important to change attitudes and behaviors toward surplus food and leftovers. Some best practices can include promoting awareness campaigns to educate staff about the impact of food waste and the best practices to reduce it, including information on proper storage, portion control, and meal planning; implementing inventory management systems; donating surplus food via collaboration with food banks and charities; optimizing portion sizes, ensuring they are adequate and manageable for customers, reducing the likelihood of leftover food on the plate; allowing customers to order smaller quantities or share a meal; providing packaging to allow customers take their leftovers home for later consumption. The procedures to be adopted by public food services should provide guidance for the selection of products that can be donated. However, specific temperature requirements depending on the food category should be complied with. This paper enlarges the understanding of surpluses and leftovers and the best practices that could be implemented in public food services to minimize food waste. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the antimicrobial effects of myrtle (Myrtus communis L.) essential oil (EO) on pathogenic (E. coli O157:H7 NCTC 12900; Listeria monocytogenes ATCC BAA-679) and spoilage microbiota in beef and determine its minimum inhibitory concentration (MIC) and antioxidant activity. The behavior of LAB, Enterobacteriaceae, Pseudomonas spp., and fungi, as well as total mesophilic (TM) and total psychotropic (TP) counts, in beef samples, was analyzed during storage at 2 and 8 °C in two different packaging systems (aerobiosis and vacuum). Leaves of myrtle were dried, its EO was extracted by hydrodistillation using a Clevenger-type apparatus, and the chemical composition was determined using chromatographical techniques. The major compounds obtained were myrtenyl acetate (15.5%), β-linalool (12.3%), 1,8-cineole (eucalyptol; 9.9%), geranyl acetate (7.4%), limonene (6.2%), α-pinene (4.4%), linalyl o-aminobenzoate (5.8%), α-terpineol (2.7%), and myrtenol (1.2%). Myrtle EO presented a MIC of 25 µL/mL for E. coli O157:H7 NCTC 12900, E. coli, Listeria monocytogenes ATCC BAA-679, Enterobacteriaceae, and E. coli O157:H7 ATCC 35150 and 50µL/mL for Pseudomonas spp. The samples packed in aerobiosis had higher counts of deteriorative microorganisms than samples packed under vacuum, and samples with myrtle EO presented the lowest microbial contents, indicating good antimicrobial activity in beef samples. Myrtle EO is a viable natural alternative to eliminate or reduce the pathogenic and deteriorative microorganisms of meat, preventing their growth and enhancing meat safety. [ABSTRACT FROM AUTHOR]

Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days). [ABSTRACT FROM AUTHOR]

This study was carried out to identify the behaviour of Escherichia coli O157:H7 and of Listeria monocytogenes inoculated in Maronesa breed beef with different ultimate pH (pHu) (Normal and DFD), and stored at two different temperatures (4 and 9 °C), during 28 days post mortem (pm). The main objective was to illustrate the problematic feature of dealing with beef showing high pHu and stored at mild abusive temperatures (9 °C). Beef steaks (ms. longissimus dorsi) were inoculated with low levels (2–3 log CFU/g) of those both pathogens and packed in air, vacuum and three gaseous mixtures with decreasing O2 and increasing CO2 concentrations (MAP70/20, MAP50/40 and MAP30/60). At 4 °C, the growth of E. coli O157:H7 presented the same pattern on Normal and DFD meat. On the contrary, the growth of L. monocytogenes was higher in DFD meat, revealing the effect of the pHu and its psychotropic character. At abusive temperatures, both pathogens grew, achieving high levels in DFD meat. In these cases, the MAP with the highest CO2 concentration (60%) was revealed to be more effective against the development of E. coli O157:H7, therefore, not exceeding levels of 5 log CFU/g at the end of storage, while in L. monocytogenes, it reaches 8 log CFU/g under the same conditions. [ABSTRACT FROM AUTHOR]

Simple Summary: Food safety and quality are the main demands of consumers. Moreover, clear, truthful, and direct information about food, based on science, is essential to build trust among consumers and advance food safety. Traditionally, the role of the slaughterhouse is guaranteeing the safety of meat from the perspective of animal pathology and disease. However, it can be used for monitoring other aspects that influence not only the animal health (One Health), but also the food safety and public health. The present review discusses the role of the slaughterhouse to guarantee the food safety and monitor aspects, such as animal welfare, antimicrobial resistance, or prevalence of foodborne and zoonotic diseases. From the point of public health, the objective of the slaughterhouse is to guarantee the safety of meat in which meat inspection represent an essential tool to control animal diseases and guarantee the public health. The slaughterhouse can be used as surveillance center for livestock diseases. However, other aspects related with animal and human health, such as epidemiology and disease control in primary production, control of animal welfare on the farm, surveillance of zoonotic agents responsible for food poisoning, as well as surveillance and control of antimicrobial resistance, can be monitored. These controls should not be seen as a last defensive barrier but rather as a complement to the controls carried out on the farm. Regarding the control of diseases in livestock, scientific research is scarce and outdated, not taking advantage of the potential for disease control. Animal welfare in primary production and during transport can be monitored throughout ante-mortem and post-mortem inspection at the slaughterhouse, providing valuable individual data on animal welfare. Surveillance and research regarding antimicrobial resistance (AMR) at slaughterhouses is scarce, mainly in cattle, sheep, and goats. However, most of the zoonotic pathogens are sensitive to the antibiotics studied. Moreover, the prevalence at the slaughterhouse of zoonotic and foodborne agents seems to be low, but a lack of harmonization in terms of control and communication may lead to underestimate its real prevalence. [ABSTRACT FROM AUTHOR]

Simple Summary: Given the scarcity of information and the lack of comprehensive studies on neoplasms in domestic ruminants, i.e., cattle, sheep, and goats, and domestic pigs, the aim of the present study was to systematically review the scientific literature to verify the occurrence, type, organ system, and organs most affected by neoplasms in domestic cattle, sheep, goats, and pigs. Based on the results, the bovine species was the most affected by the neoplasm and also the most studied in relation to small ruminants and pigs. In all species, the most affected organ system was the integumentary system, and the most frequent neoplasms were squamous cell carcinomas for cattle, goats, and sheep, while melanoma was the most frequent for pigs. Few studies were carried out in slaughterhouses, and those found to be in the majority referred to cattle and pigs, none of them mentioned goats and sheep. No studies were found that measured the economic losses associated with the condemnation of carcasses of the studied species. The results reinforce the need to carry out studies on farms and slaughterhouses, which would provide more information such as the total number of animals and the origin of the samples. Background: Due to the limited information and lack of studies on neoplasms in domestic ruminants, i.e., cattle, sheep, and goats, and domestic swine, the objective of the present study was to systematically review the scientific literature to verify the occurrence, type, organ system, and organs most affected by neoplasms in these animals. Methods: The recommendations of the PRISMA methodology were followed for the elaboration of this study. The research consisted of a systematic review of neoplasms in domestic cattle, sheep, goats, and swine. Results: The number of neoplasms found was 1873. The most affected organ system was the integumentary system with 35.0%, followed in descending order by the alimentary system with 16.90%, the hematopoietic system with 13.50%, the special senses (i.e., eyes and ears) with 10.51%, the female and male genital systems with 7.31%, the urinary system with 4.38%, the liver and biliary system with 3.152%, the endocrine glands with 3.91%, the respiratory system with 2.67%, the nervous system with 2.35%, bones and joints with 0.43%, muscles and tendons with 0.37%, the cardiovascular system with 0.21%, and the pancreas with 0.16%. Of the animals with neoplasms studied, cattle were affected in 69.80% of cases, goats in 10.52%, sheep in 10.46%, and swine in 9.18%. In all species, the most frequent neoplasms were squamous cell carcinomas in ruminants, while melanoma was the most frequent in swine. Few studies carried out in slaughterhouses were found, and the existing ones referred to cattle and swine. No data were found on economic losses with carcass condemnation. Conclusions: In view of the above, it is necessary to carry out extensive and detailed studies that provide knowledge about the impact of neoplasms on the production and condemnation of carcasses in domestic cattle, sheep, goats, and swine and the respective risk factors. [ABSTRACT FROM AUTHOR]

Understanding food sustainability and healthy diets public awareness is of utmost importance since consumers are the main drivers of global consumption patterns. Using Google Trends data, from 2010 to 2021, we aim to explore the temporal dynamics of food sustainability public interest across Europe and its association with interest in sustainability, healthy diet, Mediterranean diet (MedDiet), and flexitarianism. Public interest in food sustainability has increased and is positively associated with the interest in the topic of sustainability. With few exceptions, no general association between food sustainability and healthy diet or MedDiet interest were found. Consistent associations between food sustainability and flexitarianism were found across most of the European regions and countries. Despite the growing interest, only flexitarianism seems to be associated with food sustainability. Understanding consumers' interest in food sustainability is crucial for the transition towards healthy and sustainable diets and to define educational and behavioural interventions. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic has not only affected healthcare systems and global economies but also directly impacted food security and purchasing behaviors. The aim of this study is to investigate if COVID-19 has induced changes in public interest regarding Food Sustainability and healthy-sustainable dietary patterns across Europe and in European regions. A Google Trends search was performed using the search terms "Food Sustainability + Sustainable Diet + Sustainable Food" (grouped as "Food Sustainability") and the topics "Sustainability", "Healthy Diet", "Mediterranean Diet", and "Flexitarianism" for the years 2010 to 2022. Data were obtained for 12 countries in Europe. The trends in interest after the COVID-19 outbreak were forecast based on previous data. After the COVID-19 outbreak, an increase in Food Sustainability interest was observed and was higher than forecast based on the previous data. A significant interest increase in Sustainability was observed; nevertheless, this increase was smaller than the forecast increase. Mixed results were obtained for dietary patterns across European regions, yet, considering the mean interest for Europe, it seems that the COVID-19 pandemic outbreak dampened the interest in dietary patterns such as the Healthy Diet and Flexitarianism and promoted an interest in the Mediterranean Diet. Understanding consumers' beliefs and behaviors toward food choices is crucial for the transition towards sustainable diets, and definitions of educational and behavioral interventions are essential to this transition. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are compounds found in a vast range of food products. In recent years, there has been a crescent awareness toward food safety, followed by an increase in food regulations. Long-period fiber gratings (LPFGs) coated with titanium dioxide (TiO2) were used to monitor the optical properties of a layer of poly(ethylene-co-vinyl acetate) (PEVA) doped with maleic anhydride (MA), which was polymerized on top of TiO2. This hydrophobic polymeric structure is permeable to BA, which causes a steady increase in its effective refractive index (RI) causing a wavelength shift in the coated LPFG attenuation band. LPFG wavelength shift was observed and measured for the monoamine tyramine (TYR), to the diamines, putrescine (PUT), cadaverine (CAD), histamine (HIS), and tryptamine (TRYP), and to the polyamines, spermidine (SPED), and spermine (SPEM). It was determined that, while PEVA-coated devices present a residual sensitivity to BA, the MA greatly increases it. In fact, for PEVA only coated LPFGs, the sensitivities of 1.45 ± 0.11, 0.97 ± 0.05, 0.46 ± 0.08, and 0.94 ± 0.09 nmM−1 for PUT, CAD, HIS, and TYR, respectively, were measured. However, for PEVA-doped MA-coated LPFGs, the sensitivities are 3.34 ± 0.13, 3.06 ± 0.11, 2.62 ± 0.14, and 3.65 ± 0.23 nmM−1 for PUT, CAD, HIS, and TYR, respectively. Thus, the RI of PEVA increases with BAs in- diffusion, and MA doping further enhances the PEVA sensitivity to BA. The proposed sensor is expected to play a part in the further development of a biosensor for the quantification of BA in real foodstuff, providing a methodology for quality control. [ABSTRACT FROM AUTHOR]

Summary: The study of sensory, microbiological and physical–chemical properties are important in local products where the level of inspection and quality control are low. The present study aimed to determine the shelf‐life of an egg‐based moist cake, relating sensory, microbiological and physical–chemical properties. Slices of Cavacas de Resende were collected, stored at two different temperatures (7 and 22 °C) and analysed over time (0, 6 h, 1, 2, 4, 7 and 10 days). Salmonella, Bacillus cereus, Listeria monocytogenes and Escherichia coli, were not detected. On 10 days of storage at 22 °C results were above the allowed limit for Staphylococcus aureus. The counts of mesophiles, moulds and yeasts exceeded the allowed limits in the last days of storage at 22 °C. Most of sensory variables presented a positive and highly significant correlation with freshness, with emphasis to brightness (crust and batter), moist, softness and succulence. Hardness and fracturability (both instrumental) showed a highly significant correlation with sensory freshness. Loss of moisture and mould development were main factors for product quality decrease. Better conservation of the product was achieved at 7 °C with a shelf‐life limit of 7 days. At 22 °C, it is recommended to consume the product in 3 days. [ABSTRACT FROM AUTHOR]

Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C ± 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the "new" packaging. The formation of abundant ropy slime was observed in one of the samples in the "new" modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in "old" packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic-sanitary characteristics of the meat. [ABSTRACT FROM AUTHOR]

The latest EU regulation on geographical indications (EU Regulation No. 1151/2012) has introduced a set of new tools for the protection and enhancement of food products in rural areas, under the group name of optional quality term (OQT). The Commission Delegated EU Regulation, No. 665/2014, regulated the conditions for the use of the optional quality term mountain product (MP), to support the implementation of a mountain value chain. This new tool is aimed at promoting local development, maintaining the economic activities in mountain areas, and redistributing wealth, whilst, at the same time, promoting the territory. Pecorino and goat cheeses are typical Italian cheeses made usually with whole raw ewe's or raw goat's milk, without starter culture addition. In an attempt to characterize these productions, the aim of this study was to investigate the evolution of enterococci during the production and ripening of Pecorino cheese made in three different farms, located in Umbria, Italy in areas facing natural or other specific constraints as stipulated by Regulation 1305/2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD). Enterococci are enteric organisms which are commonly isolated from ewe and goat's milk production in Umbria, Italy. Counts of enterococci in raw milk ranged from 1.75 for ovine milk to 3.62 for ewe milk and a marked reduction was observed after thermization especially in ovine milk. Out of 100 isolates, 69 were E. faecium, 23 E. durans, 8 E. faecalis and 2 E. casseliflavus and the distribution of species between farms and between samples showed a prevalence of E. faecium in ovine farms and E. durans in ewes farms, with an equal dis-tribution between samples. High percentages of susceptible isolates were found for amoxicil-lin/clavulanic acid, ampicillin, chloramphenicol, sulphamethoxazole, sulphamethoxazole/trimethoprim, ticarcillin, vancomycin. A high prevalence of resistant strains (>30%) was ob-served for amikacin, ciprofloxacin, ceftriaxone, kanamycin, tetracycline. A comparison of this re-sults with those of previous works on similar dairy products revealed high levels of resistance to antimicrobials which needs to be addressed. [ABSTRACT FROM AUTHOR]

Enterococci have become major nosocomial pathogens. An increasing number of these infections are as a result of vancomycin-resistant enterococci. Accurate detection of vancomycin-resistant enterococci (VRE) is important, so that appropriate therapy and infection control measures may be instituted, including veterinary surveillance. Two screening assays to detect vancomycin resistance in enterococci are proposed. Barnes Basal Medium agar (Ba) and Brain Heart Infusion (BHI) broth (plus 1% TTC-2,3,5-triphenyltetrazolium chloride) with several concentrations of vancomycin were used in this work. Five Enterococcus casseliflavus strains with low-level resistance to vancomycin (4 µg/mL) were used. Both media were able to quickly detect the breakpoint of the vancomycin-resistant strains used in this work, and also provided insight into the dynamics of the antibiotic effect at a low concentration on the tested bacterial suspensions. [ABSTRACT FROM AUTHOR]

Consumers are increasingly interested in purchasing meat products with low food additives content or even without the, since these kind of foodstuffs are perceived as more natural and healthier. Nitrites are the most commonly used additives in the meat industry to prevent the growth of pathogenic bacteria, keep red color (secondary effect on myoglobin = iron and oxygen‐binding), and improve flavor. In this scenario, meat processors are challenged to produce nitrite‐free products guaranteeing the microbial quality and sensory characteristics. The objective of the present study was to determine the effect of various natural extracts against the color of thermal processed beef, manufactured without nitrites. A total of fourteen natural alternatives have been evaluated: capsicum extract liquid phase (capsanthin), paprika oleoresin liquid phase, monascus yellow powder (Monascus purpureus), red yeast rice powder (Monascus purpureus) from three different producers, lycopene powder, red beet juice powder (Beta vulgaris), rosemary extract (Rosmarinus officinalis), capsicum extract powder (capsanthin), carmine pigment powder (cochineal extract), sorghum red pigment powder (Sorghum bicolor), and two factory‐supplied recipes. For the first trial, extracts were added at a concentration of 0.3% in canned meat without nitrite. Samples were analyzed by colorimetric measurements before and after sterilization. The aim was to find natural extracts that provide similar color characteristics as canned meat with nitrite (used as reference). After color analysis, the extracts that did not show statistically significant differences (p >.05) from the positive control were chosen for the second trial, consisted of sample preparation at three different concentrations of extract (0,1%, 0,2%, and 0,3%) following factory manufacture procedures to ensure that the results were as accurate as possible. Results showed that sorghum red pigment powder (Sorghum bicolor) provides stable pigments and can be added as a natural additive to the manufacture of traditional canned meat recipe to maintain a similar red/pink color as same as provided by sodium nitrite. Novelty impact statement: Producers are trying to obtain meat products without nitrites that maintain the same level of microbial safety and the typical color. In this study, we analyzed the effect of adding different natural extracts on the color of canned meat made without nitrites. The powder extracted from sorghum husks (Sorghum bicolor) can be added to the classic canned meat recipe to obtain a product that maintains the typical red/pink color. [ABSTRACT FROM AUTHOR]

During the last ten years, the worldwide interest in using insects as food and feed has surged. Edible insects fall within the category of novel foods, i.e., the category of food not consumed in significant amounts in the European Union before 15 May 1997 (the date of entry into force of Regulation (EC) No. 258/1997, later repealed by Regulation (EU) No. 2283/2015). One of the most promising insect species to be raised for food is the house cricket (Acheta domesticus). In this study, the rearing of a stock of house crickets was studied over a period of four months. The microbiological quality of the farm was studied using swabs on the surface of the rearing boxes to analyze the trend over time of different populations of microorganisms (total aerobic mesophilic microbiota, Lactobacillus spp., enterococci, Staphylococcus spp., Enterobacteriaceae, total coliforms, Pseudomonas spp. and molds). The presence of four antimicrobial resistance genes (aph, blaZ, sul1, and tetM) was investigated by polymerase chain reaction. A production scheme was also developed in order to obtain a cricket-based flour, which was analyzed for its microbiological and chemical-centesimal profile. The results obtained in this study demonstrate that the contamination increases with time and that a proper management of the farming system for insects is of the utmost importance, as it is for conventional farm animals such as ungulates, poultry, and rabbits. The old-fashioned adage "all full, all empty" for the farming system summarizes the need for proper cleaning and disinfection of the structures at the end of each production cycle. [ABSTRACT FROM AUTHOR]

The wavelength sensitivity and spectral resolution of Mach–Zehnder fiber interferometers obtained through a combination of two identical uncoated and titanium dioxide (TiO2) coated long period fiber gratings (LPFGs) is presented and compared with single LPFGs-based refractometric sensors. A set of LPFGs were fabricated in single mode fiber with the resonance band having an amplitude of 3 dB in order to split in half the optical power between the core and the specific cladding modes. The separation between the pair of LPFG written in the fiber was varied between 1 and 3 cm and the thickness of the TiO2 coating around the fiber ranged from 20 to 40 nm. A wavelength shift sensitivity of 216 nm/refractive index units (RIU) was achieved for the device with 3 cm and a 30-nm thick TiO2 coating, which presented a spectral resolution of 1.1 × 10−4 RIU. Despite the lower wavelength shift sensitivity of 142 nm/RIU, attained for a 2-cm long device and 30-nm thick TiO2 coating, a spectral resolution of 1.8 × 10−5 RIU was measured, which is one order of magnitude lower than a single LPFG. [ABSTRACT FROM AUTHOR]

Purpose Consumption of game meat is growing when compared to other meats. It is susceptible to adulteration because of its cost and availability. Spectroscopy may lead to rapid methodologies for detecting adulteration. The purpose of this study is to detect the adulteration of wild fallow deer (Dama dama) meat with domestic goat (G) (Capra aegagrus hircus) meat, for samples stored for different periods of time using Fourier transform infrared (FTIR) spectroscopy coupled with chemometric.Design/methodology/approach Meat was cut and mixed in different percentages, transformed into mini-burgers and stored at 3°C from 12 to 432 h and periodically examined for FTIR, pH and microbial analysis. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were applied to detect adulteration.Findings The PCA model, applied to the spectral region from 1,138 to 1,180, 1,314 to 1,477, 1,535 to 1,556 and from 1,728 to 1,759 cm−1, describes the adulteration using four principal components which explained 95 per cent of variance. For the levels of Adulteration A1 (pure meat), A2 (25 and 50 %w/wG) and A3 (75 and 100 %w/wG) for an external set of samples, the correlation coefficients for prediction were 0.979, 0.941 and 0.971, and the room mean square error were 8.58, 12.46 and 9.47 per cent, respectively.Originality/value The PLS-DA model predicted the adulteration for an external set of samples with high accuracy. The proposed method has the advantage of allowing rapid results, despite the storage time of the adulterated meat. It was shown that FTIR combined with chemometrics can be used to establish a methodology for the identification of adulteration of game meat, not only for fresh meat but also for meat stored for different periods of time. [ABSTRACT FROM AUTHOR]

The High-Fidelity Simulation is a fundamental pedagogical method in the nursing student's teaching-learning process. An exploratory and descriptive study was performed by using a qualitative approach in order to understand the Nursing Degree course students' perception about the contribution of the Simulated High-Fidelity Practice for clinical competence learning. The selffilling questionnaire, composed of open questions and the technique of content analysis for the treatment of narrative material according to Bardin, was used. With the clinical scenario development, we emphasize the nursing students' perception in the learning of professional competences in three domains with greater focus in the field of care delivery and management. It was concluded that the High-fidelity Simulation is a fundamental pillar in the nursing students training, which reinforces the existing pedagogical practice. We stress the need to reformulate the scenarios in order to achieve a better learning balance in the different dimensions of their professional competences and to develop evaluation tools. [ABSTRACT FROM AUTHOR]

Sous vide cook-chill (SVCC) is characterized by vacuum-packaging raw or partially prepared foods before pasteurization, followed by rapid chilling and storage below 3C. The application of essential oils (EOs) to food products is a suitable strategy to control pathogens and to extend their shelf life by reducing microbial levels and oxidative processes. The aim of this study was to evaluate the efficacy of Rosmarinus officinalis L. (rosemary) and Thymus vulgaris L. (thyme) EOs against Listeria monocytogenes ATCC 679, inoculated in beef processed by SVCC stored at 2 and 8C for 1, 2, 3, 7, 14, 21 and 28 days. The composition of EOs was identified by gas chromatography-mass spectrometry analysis. The main compounds identified in rosemary EO were eucalyptol (13.05%), camphor (8.93%), verbenone (8.58%), endo-borneol (7.87%) and [ABSTRACT FROM AUTHOR]

Objective: to translate the cultural adaptation and validation of the test of functional health literacy in adults into Portuguese (Portugal). Methods: the original English version of the test was translated by applying standardized translation methods and cultural adaptations used in Portuguese health care settings. The 148 patients with chronic obstructive pulmonary disease completed the Portuguese version and participated in an interview. We applied statistical analysis. Results: the validation, internal consistency and item to scale pretest correlation as the final Portuguese version, were determined according to established criteria, between satisfactory and excellent. Conclusions: the adequate level of functional health literacy is the most representative in participants who lived longest with CODP and all level of education, except in 1st cycle). More research is needed in a large population with chronic disease and healthy with the Portuguese version. [ABSTRACT FROM AUTHOR]

Alheiras is a traditional Portuguese meat product, typically from the north of the country. To investigate on some of the microbiological and physicochemical characteristics of industrially produced alheira, samples from four factories and six production batches were analyzed. The microbiological status of the analyzed samples can be considered a matter of concern in terms of food safety. Considering the microbiological counts and the pathogen occurrence rate, it can be inferred that most of the alheira samples were produced under substandard hygienic conditions. Staphylococcus aureus, Clostridium perfringens and Salmonella spp. were prevalent in 50, 25 and 12.5% of the samples, respectively. Listeria monocytogenes, Bacillus cereus and Yersinia enterocolitica were present in smaller numbers. Escherichia coli O157:H7 and enteropathogenic Campylobacter were not detected. The source factory was a determining factor in terms of microbiological characteristics and pathogen occurrence levels. PRACTICAL APPLICATIONS Given the significant economic importance of alheira (a traditional Portuguese sausage) to a number of small domestic and industrial producers, particularly in the north of Portugal, this study can be used to help implement strategies designed to enhance the product's microbiological quality. This would therefore have positive knock-on effects on the region's economy and community as a whole. The next logical step would be to carry out a systematic analysis of contamination patterns along alheira production lines, which should enable the introduction of more specific and effective methods of ensuring product safety in the face of common microbiological hazards. There also appears to be an urgent need for the establishment of a thorough technical and scientific monitoring program across the industry. This would include testing the technological procedures involved in the production process, and would clearly lead to a significant improvement in this product's microbiological profile. [ABSTRACT FROM AUTHOR]

Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method. Results: Both menus have "satisfactory" evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively). Conclusion: This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice. [ABSTRACT FROM AUTHOR]

Food security, as part as public health protection, constitutes one of the main objectives for countries aiming to ensure the health of all their citizens. However, food security is compromised worldwide by conflict, political instability, or economic crises, both in developed and developing countries. Conversely, because of the importance of agriculture to the economies of rural areas both in developed and developing countries, this sector can contribute to improving food stability, as well as to furthering food security. Thus, livestock and traditional meat products represent a key factor in ensuring food availability. Overall, biosecurity measures improve animal welfare by decreasing the occurrence of diseases that compromise the stability by causing fluctuations in the availability of meat and animal-derived food products such as milk, eggs, or traditional fermented products. As a consequence, an absence of biosecurity measures affects food security (in its quantitative definition, as described above) as well as the productive, sanitary, and environmental sustainability of the rural environment. Products of animal origin support local trade and the regional economy, while contributing to the availability of foods without great external dependence. The manufacture of foods of animal origin aims to create products that are durable and that maintain food availability for long periods of time, even during seasons with scarce resources. Thus, dry-cured or fermented meat products play an important role in food availability. Food security also refers to food access under healthy economic conditions; therefore, knowledge of the main tools that guarantee the safety of these kinds of food products is essential to achieving food stability and further food security. [ABSTRACT FROM AUTHOR]

Food fraud is a growing problem and happens in many ways including mislabelling. Since lack of consumers' knowledge about mandatory food labeling information and different types of food fraud may impact public health, the present work assesses consumers' knowledge about these issues. Principal component analysis was performed to obtain a smaller number of uncorrelated factors regarding the usefulness and confidence of information displayed in food labels and the perception of food fraud. Results indicated that information displayed in food labels is useful, however the way it is presented may decrease consumer interest and understanding. Regarding respondents' confidence in foodstuffs, over half of them stated that information provided in food labels is reliable. However, a lack of confidence about food composition is observed in those processed foodstuffs such as meat products. Food fraud is recognized by more than half of respondents with a higher perception of those practices that imply a risk to public health than those related to economic motivation. Age and education of consumers influenced the perception of the information displayed in the food labels, their confidence and knowledge about food fraud. Implementation of education programs to increase consumer knowledge about food labelling and fraud is essential. Respondents' perception results could be use as guidelines by the food industry to improve food label design in order to enhance consumer understanding. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers' demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes. [ABSTRACT FROM AUTHOR]

Simple Summary: The bacteria that contaminate meat after the death of the animal can come from multiple sources, such as the animal itself, the external environment and the operator who handles it. The prompt refrigeration of hunted game is generally considered an important step to prevent spoilage and meat alterations, although many logistic hindrances, such as animal weight and distance from the hunting area to the refrigerators, limit the meticulous adoption of the best procedures. We show that the bacterial population of wild boar carcasses is not correlated to the mere time from shot to refrigeration but is correlated to the refrigeration time from chilling to analysis. The results of our study revealed a correlation between the time from shot to analysis and from refrigeration to analysis but a lack of correlation between the time from shot to refrigeration. The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the first 48 h, i.e., within four times the so-called semi-cooling time. On the other hand, for games, once bled and eviscerated, the carcass must be sent to a point where it can be sectioned or kept on air for maturation at refrigeration temperature. The precautions to observe are few and simple but essential: protect the meat and start the cooling process quickly. After preparing the animal (bleeding and evisceration), it may be necessary to face a period of transport that is sometimes long and not very easy; while small animals can be easily transported in a backpack, larger ones must necessarily be carried by several people or sometimes dragged to the vehicle capable of transporting them. It is obvious that a wild boar opened from the jaws to the pelvis and dragged for hundreds of meters will tend to be contaminated, although these contaminations are to be considered secondary for the preservation of the meat, compared to contamination by the intestinal contents. In an attempt to investigate the effect of delayed refrigeration on wild boar carcass contamination, the aim of this work was to determine a correlation between several hunting and logistic parameters (age, sex, animal weight, shooting distance, number of shots, weather and temperature and time from shot to refrigeration and to analysis) and bacterial contamination of the carcass. The correlation coefficient, r, was found to be 0.038 for the eviscerated body weight (p < 0.05), 0.091 for the external temperature on the day of hunting (p < 0.05), 0.027 for the time from shot to refrigeration (p = 0.081), 0.038 for the time from refrigeration to analysis (p < 0.05) and 0.043 for the time from shot to analysis (p < 0.05). These results stand for a negative correlation between the bacterial population and eviscerated carcass weight and between the bacterial population and external temperature and for a positive correlation between the time from shot to analysis and from refrigeration to analysis. No association was demonstrated between the bacterial population and the time from shot to refrigeration. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic effects. Commonly, they are used as an indicator of quality preservation in food and beverages since their presence in higher concentrations is associated with poor quality. With respect to BA's metabolic pathways, time plays a crucial factor in their formation. They are mainly formed by microbial decarboxylation of amino acids, which is closely related to food deterioration, therefore, making them unfit for human consumption. Pathogenic microorganisms grow in food without any noticeable change in odor, appearance, or taste, thus, they can reach toxic concentrations. The present review provides an overview of the most recent literature on BAs with special emphasis on food matrixes, including a description of the typical BA assay formats, along with its general structure, according to the biorecognition elements used (enzymes, nucleic acids, whole cells, and antibodies). The extensive and significant amount of research that has been done to the investigation of biorecognition elements, transducers, and their integration in biosensors, over the years has been reviewed. [ABSTRACT FROM AUTHOR]

Food waste (FW) has been linked with nutrient intake, menu performance, food acceptability, costs and environmental impacts. This study aims to evaluate the FW in the wards of a Portuguese public hospital. The evaluation of the FW of lunch meals was performed during 21 days, to all new hospitalized patients (n = 105) admitted in four hospital wards (Medicine (Med), Paediatrics (Ped), Oncology (Onc) and Orthopaedics (Ort)). For each patient, the type of diet and FW were evaluated during the length of hospital stay (covering 321 meals). The FW of the dish was calculated by the physical method by weighing and the soup by the method of visual estimation, evaluating before and after distribution. The patients have a mean 3.1 ± 2.2 day length of hospital stay. In relation to the FW of the dish per ward, that in the Ped ward it was 72.6%, Med 47.5%, Onc 46.9% and Ort 58.4% (ρ = 0.027). The FW for Ped soup was 67.1%, Med 30.9%, Onc 29.4% and Ort 35.2% (ρ = 0.018). The FW values are high, especially in the paediatric ward. The institutions are unaware of the FW produced and given the magnitude of the problem it is necessary to implement effective measures. [ABSTRACT FROM AUTHOR]

Currently, food waste represents an important issue due to its negative economic, social and environmental impact. To reduce the food waste levels, some retailers' brands implement discounting based on the proximity to expiry. Since this practice may involve potential food poisoning, a total of 94 food products from animal origin, purchased in two supermarkets in North Portugal on the expiry date, were analyzed for selected foodborne and spoilage microorganisms. Moreover, the samples were classified as satisfactory and not satisfactory according to their microbiological quality. The results showed that none of the samples presented counts for Salmonella spp., S. aureus, B. cereus. L. monocytogenes was detected in one sample over the limit of 2 log cfu/g as defined by Regulation 2073/2005. The evaluation of food hygiene and spoilage indicators showed that the processed foods displayed lower counts than raw products (beef, pork, chicken and fish). Regarding Enterobacteriaceae, raw products presented on average over 2 log cfu/g than processed foods, with the exception of beef samples that accounted over 3 log cfu/g more than processed foods. In addition, E. coli was mainly detected in fresh meat of which chicken and pork displayed the highest counts. Regarding the qualitative classification, 51.06% of the samples were not satisfactory for the total mesophilic counts, while 62.76% and 58.51% displayed positive results for Enterobacteriaceae and molds and yeasts (M&Y) criteria, respectively. In all, 70.21% of the samples analyzed at the expiry date failed, at least, in one microbiological criterion. The results indicate that the foods available at the end of the shelf life in supermarkets do not represent a risk for food poisoning due to the absence of foodborne pathogens. Since the microbiological indicators of storage/handling of raw products were mainly unsatisfactory, this indicates that the sale of these perishable foods at the end of the shelf life may not be recommended. On the other hand, processed products subjected to food conservation procedures (i.e., thermal processing) could be sold at the end of their shelf life or donated beyond the best-before date, due to its physical, chemical and microbiological stability. However, evidences of foodborne outbreaks associated to this kind of foodstuffs indicated the need of a proper risk assessment. Moreover, it is important to remark that other factors such as small sample size, the absence of the evaluation of the handling, and storage conditions along the food chain or organoleptic alterations must be assessed in further studies. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the potential of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric methods to detect fish adulteration. Muscles of Atlantic salmon (Salmo salar) (SS) and Salmon trout (Onconrhynchus mykiss) (OM) muscles were mixed in different percentages and transformed into mini-burgers. These were stored at 3 °C, then examined at 0, 72, 160, and 240 h for deteriorative microorganisms. Mini-burgers was submitted to Soxhlet extraction, following which lipid extracts were analyzed by FTIR. The principal component analysis (PCA) described the studied adulteration using four principal components with an explained variance of 95.60%. PCA showed that the absorbance in the spectral region from 721, 1097, 1370, 1464, 1655, 2805, to 2935, 3009 cm−1 may be attributed to biochemical fingerprints related to differences between SS and OM. The partial least squares regression (PLS-R) predicted the presence/absence of adulteration in fish samples of an external set with high accuracy. The proposed methods have the advantage of allowing quick measurements, despite the storage time of the adulterated fish. FTIR combined with chemometrics showed that a methodology to identify the adulteration of SS with OM can be established, even when stored for different periods of time. [ABSTRACT FROM AUTHOR]