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This research presents a clear overview of greenwashing practices in the food industry, along with instances in the academic literature. In this work, a bibliometric analysis covering over 711 articles from the Scopus database was carried out. According to the findings, research on greenwashing in general has expanded dramatically in the previous ten years, indicating an increasing importance for the upcoming years. While greenwashing is an established phenomenon in the food industry and an emerging topic among consumers, relatively few research papers are available on the subject; this review identified 16 papers that met the inclusion criteria. The review offers a detailed analysis of these papers. Key factors contributing to greenwashing practices in the food industry include advertising, access to information, transparency, knowledge, trust, and labelling. The review also identifies six major subtopics that significantly influence the food industry: retailers, corporate social responsibility, consumer research, food supply chain, and stakeholders. This study aims to serve as a valuable reference for policymakers and scholars who are determining the future path of greenwashing research. This review also aligns with the focus of the research agenda of several nations, and the EU, to act firmly against greenwashing practices and deceptive environmental claims.

Internal and external food safety audits and inspections are commonly implemented in food service establishments to uphold and enhance food safety standards. While the processes for various types of inspections are similar, each has distinct roles and implications. Self-checking involves inspections conducted by local staff within the food business. However, experts question the efficacy of this process, as it often fails to uncover food safety issues.This indicative study aimed to investigate whether self-checking can reveal food safety risks associated with primary and additional activities and identify which activities, if any, are misjudged by internal staff. An in-depth survey was conducted over four months in 10 school kitchens using a food safety control checklist, which was completed monthly by internal staff, an internal auditor, and an external auditor.The evaluations from external auditors consistently rated the kitchens lower than those from internal auditors and local catering managers. The most divergent judgments centered on personal hygiene practices, storage procedures, cleaning methods, and disinfection processes.Based on this data, food handlers tend to perceive their adherence to food safety practices as more robust than it is.

Primary research data on food chain safety at consumer level is needed to help policymakers to decrease the risk of foodborne infections in the Lao People's Democratic Republic. Therefore, the objectives of this study are to 1) determine Lao people's food safety knowledge, attitudes, and intentions and identify the most influential factors that shape their food safety behaviour, and 2) to support the government in the development of more efficient risk communication programmes. A paper-based consumer survey was implemented to collect quantitative data on the selected topics about Laotian consumers, as well as on the equipment of households regarding the conditions and tools necessary for safe food preparation and storage. A model was developed based on the extended Theory of Planned Behaviour (TPB), and partial least squares structural equation modelling (PLS-SEM) was applied to analyse the factors that affect food safety behaviour. The elements of Knowledge and Perceived Behavioural Control positively influence behaviours, such as using separate chopping boards for raw and ready-to-eat foods. According to the model, only 10 % of the Intentions would be translated into Behaviours, which gap can be explained by the lack of a hygienic environment. Although the survey indicated that Laotian people intend to follow food safety guidelines, participants felt they lacked sufficient knowledge. This perception was validated by the knowledge test and behavioural part of the study. In the light of these findings, it is essential to raise awareness and promote food safety knowledge and interventions, such as enhancing food safety education in childhood. This would help to facilitate and encourage adopting safe practices to improve overall food safety at the consumer level, delivering positive impacts also to the food business sector.

Raw milk and dairy products can serve as potential vectors for transmissible bacterial, viral and protozoal diseases, alongside harboring antimicrobial-resistance genes. This study monitors the changes in the antimicrobial-resistance gene pool in raw milk and cheese, from farm to consumer, utilizing next-generation sequencing. Five parallel sampling runs were conducted to assess the resistance gene pool, as well as phage or plasmid carriage and potential mobility. In terms of taxonomic composition, in raw milk the Firmicutes phylum made up 41%, while the Proteobacteria phylum accounted for 58%. In fresh cheese, this ratio shifted to 93% Firmicutes and 7% Proteobacteria. In matured cheese, the composition was 79% Firmicutes and 21% Proteobacteria. In total, 112 antimicrobial-resistance genes were identified. While a notable reduction in the resistance gene pool was observed in the freshly made raw cheese compared to the raw milk samples, a significant growth in the resistance gene pool occurred after one month of maturation, surpassing the initial gene frequency. Notably, the presence of extended-spectrum beta-lactamase (ESBL) genes, such as OXA-662 (100% coverage, 99.3% identity) and OXA-309 (97.1% coverage, 96.2% identity), raised concerns; these genes have a major public health relevance. In total, nineteen such genes belonging to nine gene families (ACT, CMY, EC, ORN, OXA, OXY, PLA, RAHN, TER) have been identified. The largest number of resistance genes were identified against fluoroquinolone drugs, which determined efflux pumps predominantly. Our findings underscore the importance of monitoring gene pool variations throughout the product pathway and the potential for horizontal gene transfer in raw products. We advocate the adoption of a new approach to food safety investigations, incorporating next-generation sequencing techniques.

The consumption of marine fishes has a positive effect on a consumer’s health; however, it poses a potential risk due to their level of heavy metals in their body. Heavy metals can be naturally found in the environment, but their concentration can be increased with anthropogenic activities. Samples of tuna (Thunnus albacares) were collected at a fishery market. The potentially toxic elements (arsenic, cadmium, lead, and mercury) were determined with a validated method in the flesh of fish using inductively plasma optical emission spectrometry after microwave digestion. Generally, the average concentration of them was below the official limit values regulated by the European Union, except for lead. Based on the concentrations of arsenic (inorganic derivates: 0.05 ± 0.02 mg/kg) and cadmium (0.03 ± 0.01 mg/kg) in the tuna fish samples, and their calculated EDI values (As: 0.03–0.09 µg/kg/day; Cd: 0.05–0.07 µg/kg/day), the investigated food could be declared safe for human consumption. Generally, mercury content was below the official regulated limit, and the calculated EDI value was below the dietary reference value (0.3 μg/kg/day) in most of the samples (90%), exceeding it only in two samples (0.69 and 0.82 μg/kg/day); thus, they may not be harmful to the consumer. The concentration of lead above the official maximum limit (0.30 mg/kg) in 40% of tuna samples (0.30–1.59 mg/kg), as well as the exceeding of the dietary reference value for lead (adult: 0.16 μg/kg/day; children: 0.26 μg/kg/day) based on the calculated EDI values (0.28–1.49 μg/kg/day), draw attention to the importance of environmental pollution and the protection of consumers’ health.

Aflatoxin contamination can appear in various points of the food chain. If animals are fed with contaminated feed, AFB1 is transformed—among others—to aflatoxin M1 (AFM1) metabolite. AFM1 is less toxic than AFB1, but it is still genotoxic and carcinogenic and it is present in raw and processed milk and all kinds of milk products. In this article, the chronic exposure estimation and risk characterization of Hungarian consumers are presented, based on the AFM1 contamination of milk and dairy products, and calculated with a probabilistic method, the two-dimensional Monte-Carlo model. The calculations were performed using the R plugin (mc2d package) integrated into the KNIME (Konstanz Information Miner) software. The simulations were performed using data from the 2018–2020 food consumption survey. The AFM1 analytical data were derived from the Hungarian monitoring survey and 1,985 milk samples were analyzed within the framework of the joint project of the University of Debrecen and the National Food Chain Safety Office of Hungary (NÉBIH). Limited AFM1 concentrations were available for processed dairy products; therefore, a database of AFM1 processing factors for sour milk products and various cheeses was produced based on the latest literature data, and consumer exposure was calculated with the milk equivalent of the consumed quantities of these products. For risk characterization, the calculation of hazard index (HI), Margin of Exposure, and the hepatocellular carcinoma incidence were used. The results indicate that the group of toddlers that consume a large amount of milk and milk products are exposed to a certain level of health risk. The mean estimated daily intake of toddlers is in the range of 0.008–0.221 ng kg−1 bw day−1; the 97.5th percentile exposure of toddlers is between 0.013 ng kg−1 bw day−1 and 0.379 ng kg−1 bw day−1, resulting in a HI above 1. According to our study, the exposure of older age groups does not pose an emergent health risk. Nevertheless, the presence of carcinogenic compounds should be kept to a minimum in the whole population.

Abstract Dendritic spines are the primary sites of excitatory transmission in the mammalian brain. Spines of cerebellar Purkinje Cells (PCs) are plastic, but they differ from forebrain spines in a number of important respects, and the mechanisms of spine plasticity differ between forebrain and cerebellum. Our previous studies indicate that in hippocampal spines cortactin—a protein that stabilizes actin branch points—resides in the spine core, avoiding the spine shell. To see whether the distribution of cortactin differs in PC spines, we examined its subcellular organization using quantitative preembedding immunoelectron microscopy. We found that cortactin was enriched in the spine shell, associated with the non-synaptic membrane, and was also situated within the postsynaptic density (PSD). This previously unrecognized distribution of cortactin within PC spines may underlie structural and functional differences in excitatory spine synapses between forebrain, and cerebellum.

The conversion of aflatoxin B1 in feed consumed by cows into aflatoxin M1 in their milk poses a challenge to food safety, with milk being a popular staple food and because of the harmful effects of these compounds. This study aimed at reviewing scientific information about the extent of carry-over of AFB1 from feed to milk. A range of studies reported about correlations of carry-over with different factors, particularly with milk yield and AFB1 intake. The extent of carry-over considerably varies, being 1–2% on average, which may be as high as 6% in the case of increased milk production. Specific factors influencing transfer rates, including milk yield, somatic cell counts, aflatoxin B1 intake, source of contamination, seasonal effects, particle size of feed, and the effects of certain interventions, namely vaccination and the use of adsorbents, are identified as the most important and are discussed in this review. The different mathematical formulas describing carry-over and instances of their application are reviewed as well. These carry-over equations may lead to largely different results, and no single carry-over equation can be suggested as the best one. While the exact quantification of carry-over is difficult as the process depends on many factors, including individual variabilities between animals, the intake of aflatoxin B1 and milk yield seem to be the most important factors influencing the excreted amount of aflatoxin M1 and the rate of carry-over.

The study presents a systematic review of published scientific articles investigating the effects of interventions aiming at aflatoxin reduction at the feed production and animal feeding phases of the milk value chain in order to identify the recent scientific trends and summarize the main findings available in the literature. The review strategy was designed based on the guidance of the systematic review and knowledge synthesis methodology that is applicable in the field of food safety. The Web of Science and EBSCOhost online databases were searched with predefined algorithms. After title and abstract relevance screening and relevance confirmation with full-text screening, 67 studies remained for data extraction, which were included in the review. The most important identified groups of interventions based on their mode of action and place in the technological process are as follows: low-moisture production using preservatives, acidity regulators, adsorbents and various microbiological additives. The results of the listed publications are summarized and compared for all the identified intervention groups. The paper aimed to help feed producers, farmers and relevant stakeholders to get an overview of the most suitable aflatoxin mitigation options, which is extremely important in the near future as climate change will likely be accompanied by elevated mycotoxin levels.

Intestinal epithelium provides the largest barrier protecting mammalian species from harmful external factors; however, it can be severely compromised by the presence of bacteria in the gastrointestinal (GI) tract. Antibiotics have been widely used for the prevention and treatment of GI bacterial infections, leading to antimicrobial resistance in human and veterinary medicine alike. In order to decrease antibiotic usage, natural substances, such as flavonoids, are investigated to be used as antibiotic alternatives. Proanthocyanidins (PAs) are potential candidates for this purpose owing to their various beneficial effects in humans and animals. In this study, protective effects of grape seed oligomeric proanthocyanidins (GSOPs) were tested in IPEC-J2 porcine intestinal epithelial cells infected with Escherichia coli and Salmonella enterica ser. Typhimurium of swine origin. GSOPs were able to alleviate oxidative stress, inflammation and barrier integrity disruption inflicted by bacteria in the co-culture. Furthermore, GSOPs could decrease the adhesion of both bacteria to IPEC-J2 cells. Based on these observations, GSOPs seem to be promising candidates for the prevention and treatment of gastrointestinal bacterial infections.

Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues to evaluate the food safety risk of meat analogues. In this work, raw protein materials were tested. Moreover, three pairs of meals prepared with or without meat were microbiologically examined during a storage experiment. Microbial contaminants were low in raw protein sources. In the case of hot meals, the microbial proliferation was faster in samples containing meat analogue, especially if the meals were not cooled. The food safety risk of meals prepared with meat analogues is slightly higher than their meat-containing counterparts, therefore more attention needs to be paid to the preparation, processing, and storage of these foods.

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