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Aflatoxin M1 (AFM1) is a major carcinogenic compound found in milk and dairy products, posing a constant risk to consumers in the Mediterranean region. This study systematically reviewed AFM1 presence in these products in Mediterranean countries over a period of 20 years and estimated the relevant nutritional exposure for consumers. Using data from three databases, 596 articles were retrieved with 123 meeting the inclusion criteria. The frequency of AFM1 occurrence was 40% regardless of milk type, with non-cow milk showing an increasing trend. Moreover, the Estimated Daily Intake of AFM1 from milk and dairy product consumption and the associated Hazard Index were determined. Notably, Southeastern Mediterranean countries presented higher contamination levels, leading to elevated Estimated Daily Intake and Hhazard Index values. Thermally processed milk showed high contamination levels, and among dairy products, cheeses were the most contaminated. This review highlights AFM1 as a persistent hazard in the dairy sector, underscoring the need for effective interventions throughout the milk production stages.

The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana) and Greek chestnut (Castanea sativa) compared with French (Quercus petraia) and American oak (Quercus alba) on the chemical composition and sensorial characteristics of aged tsipouro, produced from marc from the Black Muscat variety. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to identify volatile compounds of the aged tsipouro. Also, colour and polyphenol measurements were made, and an organoleptic evaluation was performed by 16 trained tasters. The findings revealed rather similar results between the tsipouro made from different wood species, especially between Greek and French oaks, and relative differentiation for that of chestnut. All the aged distillates exhibited a pleasant and rich aromatic potential, dominated by floral and fruity terpene varietal aromas as well as wood-related volatiles. Chestnut, with a high phenolic potential, gives pleasant organoleptic effects over time and can be an alternative wood for ageing spirits. This research highlights the importance of wood selection in the tsipouro ageing process and enables the use of Greek wood species in the ageing of spirits.

Alkaline phosphatase is used as the main marker in the evaluation of successful milk pasteurization, although there is concern about whether this method is appropriate for non-cow milk. We systematically reviewed articles related to ALP in non-cow milk and dairy products. From a total of 183 studies retrieved, 31 articles were included in the review. Our study shows that most research is focused on goat and sheep milk, while other species are rather neglected as far as the use of ALP as a milk safety marker is concerned. More evidence on ALP kinetics is required for non-cow milk and its products and on alternative pasteurization-efficiency markers, such as other enzymes, as these issues are crucial for consumer health.

The last decades, organic food shows an increasing trend in production and consumption worldwide. The present study dealt with the depiction of the attitude of Greek consumers towards organic food. The objective was to illustrate whether Greek consumers are aware of the dynamics that organic foods possess, mainly to protect the environment and to maintain healthy life. A survey was conducted and in total 1945 questionnaires were collected from the general public and analyzed statistically, in order to assess the level of awareness and the profile of the consumers. The results revealed that the level of awareness is average and organic food price is considered prohibitive for systematic consumption. In terms of choice, Greeks believe that organic food is mainly safer, though without strongly supporting their environmental aspect. Based on these facts, it is necessary to systematically and intensively inform and increase consumers’ awareness about the essential reasons for supporting organic food, which are mainly related to the protection of the environment.