Search

The growing consumer interest in healthy and convenient food has led to an increased demand for fresh-cut vegetables, including artichokes, which are known for their bioactive compounds like antioxidants and polyphenols. However, artichokes are highly susceptible to browning, as their high phenol content complicates processing into ready-to-eat products. This study evaluated the suitability of three artichoke cultivars ('Lorca', 'Tupac', and 'Green Queen') for fresh-cut processing, focusing on flower head order (main, secondary, tertiary). Artichokes were processed as fresh-cut hearth slices, stored for 7 days at 2 °C and 85% relative humidity, and assessed for total phenolic content (day 0) and browning index (days 0, 1, 3, 5, 7). Sensory analysis was performed until day 3. Results revealed that tertiary heads, especially from the 'Green Queen' cultivar, exhibited the highest phenolic content but also greater susceptibility to browning, whereas main heads, lower in polyphenols (particularly from the 'Lorca' and 'Tupac' cultivars), showed minor browning indices and higher consumer acceptability. These parameters displayed a strong negative correlation coefficient (>−0.9), indicating that an increase in browning directly impacts sensory rejection. This study highlights the importance of cultivar and flower head order selection, providing valuable insights to enhance the quality and commercial viability of minimally processed artichoke products. [ABSTRACT FROM AUTHOR]

A treatment combining citric acid disinfection, oregano essential oil application, and UV-C radiation was developed to enhance quality and extend the microbiological shelf-life of a novel ready-to-eat salad (50% Creole purple lettuce, 25% arugula, and 25% beet leaves). For that, response surface methodology was applied to find the level of each treatment that simultaneously optimize the responses (counts of mesophilic aerobic bacteria and Enterobacteriaceae, antioxidant potential, total polyphenol content, and PPO/POD enzymatic activity). The treatments, evaluated according to a Box-Behnken design, showed varying effectiveness in reducing the microbiological load and enzymatic activity, as well as in increasing the antioxidant potential within the evaluated treatment ranges. All responses presented a good fit to quadratic models, revealing significant linear and quadratic dependencies, as well as significant interactions among factors in some of the studied responses. Optimal conditions (0.3325% citric acid, 240 ppm oregano essential oil, and 6.4 kJ/m2 UV-C) yielded significant improvements compared to control samples: 1.56 and 1.94 log cycles significant reductions in mesophilic aerobic bacteria and Enterobacteriaceae, 40.92% increase in polyphenol content, 15.75% and 16.16% increase in FRAP and DPPH antioxidant potential, and 58.07% and 32.69% decrease in PPO and POD enzyme activity, respectively. Finally, the optimized treatment extended the microbiological shelf-life by at least 7 days, also showing superior quality retention, with significant differences with control counts on that day. In conclusion, the study provides insights into the multifaceted responses of a novel ready-to-eat salad combining these non-thermal treatments, highlighting the potential synergies for microbiological and antioxidant improvements. [ABSTRACT FROM AUTHOR]

Food safety is a global challenge, with nearly 1 in 10 people worldwide falling ill each year from consuming contaminated food. The risk is particularly high in ready‐to‐eat (RTE) products, which are consumed without further cooking to eliminate harmful microorganisms. To address this, the University of Cordoba and the University of Bologna, in the framework of the EU‐FORA programme, developed a training programme focused on quantitative microbial risk assessment (QMRA) for Listeria monocytogenes in RTE food processing chains, a significant public health concern due to its association with severe foodborne illnesses. The programme aimed to train the fellow in advanced food microbiology techniques, predictive modelling and comprehensive QMRA methodologies. The fellow gained hands‐on experience with predictive microbiology models applied to real‐world scenarios, particularly RTE meat and fish products. Activities included developing predictive models for microbial growth and conducting challenge tests to evaluate Listeria behaviour in various foods. Emphasising data collection and statistical analysis, the fellowship explores the dynamics of Listeria within the food supply chain. A case study on sliced cooked ham demonstrates QMRA's application, using Monte Carlo simulations to estimate Listeria concentrations at consumption, ultimately informing risk management strategies. This initiative aimed to increase the number of food safety risk assessment experts in Europe, thereby enhancing public health outcomes related to foodborne diseases. [ABSTRACT FROM AUTHOR]

Summary: Contemporary dining habits have spurred a shift in ready‐to‐eat (RTE) snack production, with mushrooms offering a nutritional boost due to their protein, carbohydrate, fibre and vitamin content. Proximate composition data aid in creating snacks with balanced nutrition. Mushrooms also contribute antioxidants and antimicrobial compounds, adding a health dimension. Extrusion cooking, known for adaptability and energy efficiency, improves texture, nutrition and shelf life. Though concerns exist about oil intake, frying remains popular for taste and consistency enhancement, requiring careful management. Baking extends shelf life and preserves flavour while enhancing nutrient availability. Various studies highlight the potential of these techniques to meet consumer preferences for convenient, appealing and health‐conscious snacks by incorporating ingredients like legume protein isolates, nuts and seeds, etc. The RTE snack industry evolves to provide healthier options driven by technological innovations and sustainability practices, with personalised and functional snacks on the horizon. The study aims to explore and highlight the nutritional benefits of incorporating mushrooms into RTE snacks and discusses the unique advantages of extrusion, frying and baking in snack production. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes contamination of ready‐to‐eat (RTE) food products and food‐associated built environments (e.g., processing facilities) represents a food safety issue with major public health and business risk implications. A number of factors make L. monocytogenes control a particular challenge, including (i) its frequent presence in different environments, (ii) its propensity for establishing persistence in food‐associated environments, (iii) its ability to grow under a variety of stressful conditions, and (iv) its ability to cause severe illness, particularly in immunocompromised individuals and pregnant people. Key sources of L. monocytogenes contamination of RTE foods are food‐associated built environments. However, raw materials can also be an important source, particularly for products without a "kill step" (e.g., fresh produce, raw dairy products, cold‐smoked seafood). While certain RTE foods (e.g., deli meats, soft cheeses, produce) have commonly been linked to listeriosis outbreaks, cases, and recalls, a number of factors will influence the specific public health risk a given RTE food represents, including the likelihood of contamination, ability to support L. monocytogenes growth, and consumer‐related factors (including consumption by pregnant or immunocompromised individuals). Consequently, a risk‐based approach presents the most appropriate strategy to minimize the public health and business impact of L. monocytogenes. Key challenges to control L. monocytogenes include (i) development and implementation of food safety systems that prevent L. monocytogenes persistence in food‐associated built environments, (ii) minimizing L. monocytogenes contamination of raw material sources, (iii) implementation of effective root cause analysis procedures, (iv) minimizing L. monocytogenes growth in finished product, and (v) consumer education. [ABSTRACT FROM AUTHOR]

Within the current scenario of cropland use and forest surface loss, there is a need for the implementation of viable urban farming systems, e.g., indoor vertical farming (VF). Light management is fundamental in VF, although responses to light spectra are often species-specific. As the interest of consumers and farmers towards baby-leaf vegetables has recently increased, this study aimed at assessing the most effective red:blue (RB) ratio for enhanced baby-leaf production of kale (Brassica oleracea). Within an ebb-and-flow system, increasing RB ratios (RB3, RB5, RB7 and RB9) were tested, sharing a photoperiod of 16 h day−1 and a light intensity of 215 μmol m−2 s−1. A larger yield was obtained for plants under RB5, featuring an intermediate B fraction compared to other treatments, with plants displaying more expanded and thinner leaves. Also, for lighting energy and cultivated surface use efficiency, RB5 was the most effective treatment, performing up to 57 g FW kWh−1 and 54 kg FW m−2 y−1, respectively. From multispectral data, a tendency of reduced Fv/Fm and Fq′/Fm′ was observed as the RB ratio increased, while the chlorophyll index was enhanced under RB ≥ 7. This study highlighted the light recipe with an RB ratio of 5 as the most effective lighting mixture for optimal baby-leaf kale production in terms of balanced growth, resource use efficiency and yield. [ABSTRACT FROM AUTHOR]

To increase the understanding of the relationship between dietary silicon intake and various human health outcomes, this study assessed the silicon contents of 201 home meal replacement (HMR) products (124 ready-to-cook and 77 ready-to-eat products). Ready-to-cook foods included rice, porridge, noodles, broth, stew, soup, bread, dumplings, meat dishes and sauces, while ready-to-eat foods included lunch boxes, kimbap, burgers and sandwiches. The collected samples were analysed for silicon content using inductively coupled plasma-optical emission spectrometry. The average silicon content per serving was significantly higher in ready-to-eat foods at 7.68 mg compared to 3.03 mg in ready-tocook foods, and the content per 100 g was also significantly different at 4.12 mg and 1.53 mg, respectively. When comparing the silicon content per serving of ready-to-cook foods by type, there were no significant differences. However, significant differences were determined in silicon content per serving of ready-to-eat foods by type, with sandwiches having the lowest average of 1.09 mg and kimbap having the highest average of 9.73 mg. The product types with the lowest price and highest silicon content were noodles and kimbap. The silicon content of HMR constructed in this study can be widely used to expand food composition database and assess the intake of silicon. [ABSTRACT FROM AUTHOR]

Study’s Novelty/Excerpt • This study evaluates the antibacterial susceptibility of pathogens isolated from ready-to-eat lettuce and gurasa sold at Kaduna State University, identifying significant health risks associated with these popular foods. • The research reveals a high prevalence of antibiotic-resistant bacteria, including Staphylococcus aureus, Escherichia coli, Bacillus spp, Salmonella spp, and Klebsiella spp, with S. aureus and E. coli being the most common isolates. • The findings highlight the urgent need for improved food safety measures and antibiotic resistance management to mitigate potential public health threats. Full Abstract The consumption of ready-to-eat lettuce and gurasa has gained acceptance due to its appealing taste and nutritional value. However, these foods can serve as a vehicle for transmission of pathogens. This study was carried out to assess the antibacterial susceptibility pattern of pathogens isolated from lettuce and gurasa sold at Kaduna State University. Samples were collected from five vendors of gurasa and lettuce. Standard microbiological methods were carried out using a pour plate and a modified Kirby-Bauer disc diffusion method to determine the antibacterial susceptibility pattern. The isolates obtained were examined for morphological and biochemical characteristics. Escherichia coli, Bacillus spp, Salmonella spp, Staphylococcus aureus, and Klebsiella spp. were isolated and identified. Staphylococcus aureus was the most prevalent bacterium in this study, having 27.7% in lettuce and 38.4% in gurasa, and Escherichia coli, having 16.6% in lettuce and 30.7% in gurasa. There was no significant difference (P ˃ 0.05) in the total colony counts of bacteria among the samples. Lettuce had the least bacteria count (1.48 x 106 CFU/g), while gurasa had the highest (1.55 x 106 CFU/g). Antimicrobial sensitivity test results showed that 10 S. aureus isolates were resistant to Rocephin (100%), 7 E. coli isolates were resistant to Septrin, Amoxicillin, and Augmentin (100%), 6 Klebsiella spp isolates were resistant to Amoxicillin and Augmentin(100%), 5 Salmonella spp isolates were resistant to Septrin, Amoxicillin and Augmentin (100%) and 3 Bacillus spp were resistant to Rocephin (100%). The high bacterial resistance to antibiotics is of great concern as infections with these organisms could be lethal.

Study’s Novelty/Excerpt • This study investigates the bacteriological safety of ready-to-eat (RTE) vegetables in the Gombe metropolis, Nigeria, focusing on their contamination with Salmonella enterica. • It identifies a significant contamination rate of 36% and establishes a strong association between poor handling practices and the presence of Salmonella, providing critical insights into the public health risks posed by these RTE vegetables. • The study's findings on antibiotic sensitivity patterns of Salmonella isolates further highlight the urgent need for targeted health interventions and improved food safety practices to mitigate typhoid transmission in this region. Full Abstract The worldwide twelve-monthly typhoid fever manifestations range amid 16–20 million ailments, ensuing in roughly 600,000 human mortalities, particularly amongst low-income and middle-income nations. Numerous typhoid outbreaks had previously been linked to contaminated vegetables. In the Gombe metropolis of Gombe state, Nigeria, ready-to-eat (RTE) vegetables are hawked around and handled using unhygienic methods. Hence, this study aimed to investigate and bridge the knowledge gap regarding the bacteriological safety of these ready-to-eat vegetables and the risk factors for their contamination with Salmonella enterica. A total of 100 samples were sourced from various locations in the Gombe metropolis, homogenized and inoculated on nutrient agar, Salmonella-Shigella agar, and MacConkey agar. Identification was executed by utilizing standard procedures of Gram’s staining and biochemical tests. Antibiotic sensitivity assessment was executed per CLSI guidelines, a questionnaire was utilized to acquire data for ascertaining the association amongst handling and contamination of the RTE vegetable salad, and this data was analyzed using a chi-square test. Findings revealed 36% of the samples were contaminated with Salmonella enterica, which were grey-white on nutrient agar, colorless colonies with black centers on Salmonella-Shigella agar, non-lactose fermenters on MacConkey agar, Gram-negative rod-shaped, motility and catalase positive, indole negative, urease negative, citrate negative, and KIA positive. Sensitivity showed the isolates were 100% sensitive to ofloxacin and chloramphenicol, 100% resistant to ceftazidime, cotrimoxazole, and ceftriaxone, but 95.4% were sensitive and 4.6% resistant to ampicillin. Data analysis revealed a significant association between contamination and some handling practices. The findings in this study have shown that the RTE vegetable salad is a source of public health hazard to the community, and also the information generated by this study can be used to create targeted health interventions against the RTE vegetable salad-transmitted typhoid in Gombe, Nigeria.

Summary: The impact of κ‐carrageenan on the physicochemical structural characteristics of ready‐to‐eat (RTE) Antarctic krill surimi gel (AKSG) was investigated. The modifications in chemical bonding, protein secondary structure, protein composition and microscopic morphology were compared in both gels with and without κ‐carrageenan. According to the findings, adding 4% (w/w) κ‐carrageenan could reduce the cooking loss of AKSG significantly (P < 0.05), enhance the WHC and textural quality of AKSG and RTE AKSG and increase the amount of hydrophobic and disulfide bonds so that the secondary structure of Antarctic krill proteins could be shifted to the β‐sheet. However, there was little impact on the composition of the protein molecules according to the SDS‐PAGE. In addition, the usage of κ‐carrageenan significantly alleviated the disruption of the protein gel network caused by high‐temperature and high‐pressure treatments (P < 0.05). Therefore, applying κ‐carrageenan could effectively enhance the gel quality of RTE AKSG. [ABSTRACT FROM AUTHOR]

Fresh-cut produce is usually produced under standardized disinfection processes, which are unavailable at the ready-to-eat stage. Currently, chemical sanitizers are used for washing, but their disinfection efficacy is limited. In this study, UV-C (1.03 kJ/m2) was combined with organic acids that are generally recognized as safe (GRAS), including citric, malic, acetic, and lactic acids (LAs), to wash lettuce and cherry tomatoes that are contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium. The results showed that LA was the most effective treatment among the single treatments, with a pathogen reduction and cross-contamination incidence of 2.0–2.3 log CFU/g and 28–35%, respectively. After combining with UV-C, the disinfection efficacy and cross-contamination prevention capacity of the four GRAS acids significantly improved. Among the combination treatments, the highest pathogen reduction (2.5–2.7 log CFU/g) and the lowest cross-contamination incidence (11–15%) were achieved by LA-UV. The analyses of ascorbic acid, chlorophyll, lycopene, antioxidant capacity, and ΔE indicated that neither the single nor combination treatments negatively affected the quality properties. These results provide a potential hurdle technology for fresh produce safety improvement at the ready-to-eat stage. [ABSTRACT FROM AUTHOR]

The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis' behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer's acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products. [ABSTRACT FROM AUTHOR]

The consumption and sale of ready-to-eat products, i.e., fresh-cut vegetable salads and fruit, have been growing tremendously in the present time. Therefore, the microbial safety of such products is of great concern. In the current study, a survey of general microbiological contamination (mesophilic bacteria, yeasts, molds, Enterobacteriaceae, coli bacteria, Enterococcus, Lactobacillus, and Escherichia coli) of fresh-cut vegetable salads and berry-packed fruits available in Polish supermarket was undertaken. In ready-to-eat salads, the high number of mesophilic bacteria ranged from 6.43 to 8.56 log10 cfu g-1, and also Enterobacteriaceae with mean value from 3.45 to 4.08 log10 cfu g-1 was detected. Mesophilic bacteria, yeast, and Enterobacteriaceae were detected in all salad samples. The molds were detected in 45% of salad samples, and their mean number ranged from 0.63 log10 cfu g-1 in salads with carrot or beetroot to 1.80 log10 cfu g-1 in salads with rocket. Berry fruit was also heavily microbiologically contaminated. In particular, the means of mesophilic bacteria, molds, and yeasts were high. The number of molds detected in fruit samples, especially in raspberry samples, could be alarming. Enterobacteriaceae, Enterococcus, and coli bacteria were detected in a few samples of berry fruit. None of the ready-to-eat salads and fruit samples were contaminated by Escherichia coli. Based on the tests that were conducted, it was found that the microbiological quality was not satisfactory. The findings suggest that following hygienic measures during processing and handling, the microbiological quality of vegetable salads and berry fruit available in Polish markets should be improved. [ABSTRACT FROM AUTHOR]

Abstract Lettuce (Lactuca sativa) is one of the most consumed vegetables, being an important source of carotenoids and polyphenols. Sanitization is a crucial step in fresh-cut production to ensure product safety, where non-thermal technologies like ultrasound (US) can enhance disinfectant effects. This study assessed the impact of combining peracetic acid (PAA) and power ultrasound (US) on the disinfection of fresh-cut lettuce and its quality parameters. Lettuce was treated with PAA (80 mg L−1, 5 min) and PAA—US (5 min) at different acoustic power densities (APD) and frequencies: 25 W L−1 at 25 kHz and 45 kHz, and 45 W L−1 at 37 kHz and 80 kHz. Microbial load reduction ranged from 1.6 to 2.1 log CFU g−1 for treated lettuce. While combined technologies generally improved microbial reduction, no clear trend was observed for APD or frequency variations. Wash water quality indicated the need for decontamination to prevent cross-contamination. Total Antioxidant Capacity (TAC), Total Phenolic Content (TPC), and lutein increased compared to untreated lettuce, possibly due to treatment-induced abiotic stress. Total chlorophyll decreased after treatment. Power US showed potential for disinfecting fresh-cut lettuce, inducing positive changes in relevant bioactive compounds with no significant impact on visual quality. Further optimization is needed to enhance microbial inactivation compared to PAA alone.

Within the current scenario of cropland use and forest surface loss, there is a need for the implementation of viable urban farming systems, e.g., indoor vertical farming (VF). Light management is fundamental in VF, although responses to light spectra are often species-specific. As the interest of consumers and farmers towards baby-leaf vegetables has recently increased, this study aimed at assessing the most effective red:blue (RB) ratio for enhanced baby-leaf production of kale (Brassica oleracea). Within an ebb-and-flow system, increasing RB ratios (RB3, RB5, RB7 and RB9) were tested, sharing a photoperiod of 16 h day−1 and a light intensity of 215 μmol m−2 s−1. A larger yield was obtained for plants under RB5, featuring an intermediate B fraction compared to other treatments, with plants displaying more expanded and thinner leaves. Also, for lighting energy and cultivated surface use efficiency, RB5 was the most effective treatment, performing up to 57 g FW kWh−1 and 54 kg FW m−2 y−1, respectively. From multispectral data, a tendency of reduced Fv/Fm and Fq′/Fm′ was observed as the RB ratio increased, while the chlorophyll index was enhanced under RB ≥ 7. This study highlighted the light recipe with an RB ratio of 5 as the most effective lighting mixture for optimal baby-leaf kale production in terms of balanced growth, resource use efficiency and yield.

In order to prepare the gas puffing ready-to-eat beef tendon, fresh beef tendon was used as raw material, single-factor and orthogonal tests were used to optimize the processing technology. The results showed that the optimal pre-cooking conditions for beef tendon were: in 100 g of beef tendon, cooking wine addition 20 mL, cooking temperature 95 °C, cooking time 30 min. The optimal formula of maceration solution was: salt 2%, sugar 5%, soy sauce 2%, rice vinegar 4%, star anise 0.2%, cumin 0.2%, chili 0.1%, ginger 0.1% in 100 g of beef tendon. The optimal product packaging sterilization condition was: sterilizing at 121 °C for 15 min after vacuum packaging. The prepared gas puffing ready-to-eat beef tendons had light yellow color with luster, good chewiness, and aromatic and attractive smell. The related indicators of the finished products were in line with the requirements of national standard GB/T 23586-2009. [ABSTRACT FROM AUTHOR]

This study was designed to investigate the presence of potential human pathogenic bacteria, bacterial load, and their incidence in ready‐to‐eat leafy greens viz., coriander, lettuce, and mint leaves sold at diverse marketplaces in Dhaka City. Multiple identification methods including cultural, morphological, biochemical, and molecular analysis were employed in the Plant Pathology Laboratory of Sher‐e‐Bangla Agricultural University to identify the human pathogenic bacteria. In molecular analysis, the DNA samples were put through PCR using bacterial primer 27F: AGAGTTTGATCMTGGCTGAG and universal primer 1942R: CGGTTACCTTGTTACGACTT. Initially, nine different bacterial genera viz. Bacillus, Escherichia, Pseudomonas, Neisseria, Klebsiella, Enterobacter, Shigella, Vibrio, and Staphylococcus were detected, and their incidence was 93%, 67%, 44%, 30%, 26%, 26%, 11%, 7%, and 7% respectively. A total of twelve bacteria have been identified from these genera out of which 7 bacteria viz. Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Enterobacter aerogenes, Staphylococcus aureus, and Shigella spp., were reported as human pathogenic bacteria in several pieces of literature. The highest colony‐forming units per gram were shown in mint (4.27 ± 2.35 × 109) followed by lettuce (2.87 ± 0.76 × 109) and coriander (2.43 ± 1.32 × 109). Considering marketplaces, the highest colony‐forming units per gram were observed in the samples of street markets (5.0 ± 1.72 × 109) and the lowest was in supermarkets (1.87 ± 0.46 × 109) followed by local markets (2.7 ± 0.91 × 109). All the leafy green samples crossed the acceptable level of bacterial load (106 CFU/g). The findings of the study highlight the urgency for improved food safety protocols in their production and distribution in Dhaka city. [ABSTRACT FROM AUTHOR]

Marketing melons (Cucumis melo) as convenient fresh-cut products is popular nowadays. However, damage inflicted by fresh-cut processing results in fast quality degradation and food safety risks. The life of fresh-cut produce can be extended by a modified atmosphere (MA), either generated in a package by tissue respiration (a passive MA) or injected by gas flushing (an active MA). This work investigated the effect of passive and active MA formed in packages of different perforation levels on the quality of fresh-cut melons of two genetic groups: C. melo var. cantalupensis, characterized by climacteric fruit behavior, and non-climacteric C. melo inodorus. The best product preservation was achieved in passive MA packages: non-perforated for inodorus melons and micro-perforated for cantalupensis ones. The optimal packages allowed for the preservation of both genotypes for 14 days at 6–8 °C. The major factors limiting the shelf life of fresh-cut melons were microbial spoilage, translucency disorder and hypoxic fermentation associated with cantalupensis melons with enhanced ethyl acetate accumulation. Inodorus melons were found to be preferable for fresh-cut processing since they were less prone to fermented off-flavor development. [ABSTRACT FROM AUTHOR]

A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon. [ABSTRACT FROM AUTHOR]

This article presents the findings of a study on the development and optimization of multigrain instant flakes made from a blend of corn, millet, and soybean. The study used statistical analysis to determine the influence of different proportions of these ingredients on the proximate compositions and energy value of the flakes. The results showed that the formulated flakes had high quality and met the set optimization goals. The study suggests further research on the formulation of nutritionally improved instant flakes using other grains and legumes to enhance their nutrient quality. The article also highlights the potential of these flakes to address issues of malnutrition, particularly in Africa. [Extracted from the article]

Grilled beef sausage is a popular street delicacy in many countries, and Ghana is no exception. This study assessed street‐vended grilled beef sausages as a potential vehicle of microorganisms that present food safety risks to the general public in Ho City. Twenty grilled beef sausages were obtained from various vended locations within Ho municipality by convenient sampling and were analyzed by standard microbiological protocols for food safety followed by statistical analysis with a test of significant difference at p <.05. Total aerobic bacteria count of the potential foodborne pathogens ranged from 2.75 × 104 to 1.85 × 107 CFU/g. The microbial species identified included Staphylococcus aureus with a load from 6.15 × 102 to 1.67 × 105 CFU/g, Escherichia coli from 4.2 × 102 to 3.9 × 104 CFU/g, Bacillus cereus from 3.05 × 102 to 7.1 × 104 CFU/g, and Salmonella spp. from 2.8 × 102 to 5.5 × 104 CFU/g. Total fungal counts also ranged from 0.0 to 9.83 × 103 CFU/g, and the species identified included Aspergillus spp. and Rhizopus spp. all of which were within the acceptable limits of the International Commission for Microbiological Specification of Foods. However, for total viable bacteria, 75% of the samples were above the acceptable limits in the guidelines by the Ghana Standards Authority, indicating that the consumption of grilled beef sausages poses serious food safety and hygiene risks to consumers. Hygienic processing of the sausages under sanitary environments, proper handling and preservation procedures, and periodic follow‐up visits to the vended areas should be employed to reduce the risk of occurrence of potential pathogens in the products. [ABSTRACT FROM AUTHOR]

Purpose: Packaging design has the power to convey persuasive and functional benefits, thereby inducing the brand preference as per empirical studies, but not much has been studied in detail about aesthetic aspects of packaging. This study is a careful attempt to understanding the influence of aesthetic elements—colour, illustrations/images/pictures and information representation's influence on consumer brand preference for ready-to-eat (RTE) product category of pav bhaji. Design/methodology/approach: The data for this study have been collected in two phases; phase 1 was a quantitative research where structure Google form was used while in order to elite consumer responses regarding their preferences structured interview was conducted in phase 2. Twenty-five respondents were selected using snowball sampling, who were approached for understanding how aesthetic element influenced their brand preference. Findings: This research could help in identifying various underlying subthemes within the three major themes of aesthetic element in packaging. By utilising these, packaging modifications could be made to increase brand preference. Originality/value: In case of RTE segment, in-store decisions are mostly take in spurn of minutes, hence making it one of essential topics of research. The findings of this research can contribute in placement of correct element in appropriate position to grab consumers' interest leading to brand preference. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5, and 7 cm distances from the surface of the Olivier salad, and its efficiency in inactivating the microbial population, decimal reduction time (D-value), and sensory evaluation of the product were evaluated. The results showed that reducing the distance and increasing the plasma treatment time (30, 60, 90, and 120 s) both reduced the microbial load of the product. The maximum inactivation and the minimum D-value are related to the 3 cm distance for 120 s, which has been 3.77, 2.91, and 1.52 log CFU/g for Coliform, Total viable count (TVC), mold and yeast, respectively. The lowest D-value was related to Coliform (4.41 s). CAPT treatment had no significant sensible effect on the product's sensory characteristics compared to the control sample. The treated sample at a 3 cm distance for 90 s and the microbial reduction to an acceptable amount and high acceptancy from sensory evaluators were selected as the superior treatment in this study. Also, the results showed that CAPT could be used successfully in ready-to-eat (RTE) products. [ABSTRACT FROM AUTHOR]

Background: Long-standing mitigation strategies have been used to address the issue of malnutrition in children, especially undernutrition in developing countries including Tanzania, however, the problem still exists. Development of instant complementary formulae based on readily available local foods using robust mathematical models, to fight malnutrition seems to be one of the best options. Purpose: The purpose of this study was to develop and evaluate the nutritional content of instant supplemental food formulations based on qualea bird's meat for infants between the ages of 6 and 23 months using a linear programming model. Basic procedure: Four complementary meal formulations based on bird meat were developed using a linear programming model: control, only bird meat (CtrQM); green banana mixed with bird meat (BanQ); Irish potato mixed with bird meat (PotQ); and rice mixed with the meat (RicQ). The formulations were cooked separately at 98 °C for 45–55 min and extruded to create instant dry products and analyzed using standard methods for proximate composition, minerals, and vitamin A. Main finding: The proximate composition parameters, minerals and vitamin A contents (in DM) were substantially enhanced and differed significantly (p

Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkol flour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on product responses, viz. blend ratio (80:10:10–60:30:10) of low-amylose rice flour, germinated green gram and bhimkol), screw speed (200–400 rpm), barrel temperature (90–130 °C) and feed moisture content (10.5–20.5%, wet basis), respectively. Extrudates developed in the optimized condition showed acceptable physic-chemical properties viz. EI (5.5) and BS (0.215 N/mm2), WAI (483.21 g/100 g), WSI (46.22 g/100 g), PV (484 cp) and FV (154 cp). The extrudates were found to have dietary fibre content and vitamin B1 content of 5.16% and 0.847 μg/g, respectively. MTT-proliferation study showed 75.45% survivality for extrudate made of low amylose rice blended with germinated green gram and bhimkol flour at maximum concentration of 50 mg/ml, respectively. Thus it was demonstrated that germinated green gram and bhimkol could be extruded to have a healthy RTBCs as well as weaning food.

Because of their cost, affordability, availability and simplicity to prepare, ready-to-eat foods are highly consumed in all over Nigeria, therefore critical to Nigerians' health. This research aimed at ascertaining the consumers' safety in terms of microbial load in ready-to-eat sell on the street Awara (Steamed Cowpea Beans Slurry) and Moin-moin (Bean pie) sold in three different vending locations retailed to the students of Aliko Dangote University of Science and Technology Wudil, Kano state Nigeria. Total of 24 samples consisting of equal quantity of Awara (Bean pie) and Moin-moin (Steamed Cowpea Bean Slurry) were collected from three different location in Wudil town and analyzed for total aerobic bacteria, fungi and Staphyococcus count. Seven different species of microorganism of health concern were identified to include Micrococcus spp, Staphylococcus aureous, Bacillus spp., Klebsiella spp., Mucor, Rhizophus stoonifer and Aspergillus flavus. The total mean of the aerobic bacteria, fungi and Staphylococcus count across all the location in all the samples were found to be withing the tolerable range with the standard set by the International Commission for Microbial Specification for Foods (ICMSF) and Food and Environmental Hygiene Standard (FEHD) as well as the South Wales Food Authority Standards for ready-to-eat foods. Higher microbial counts were founds on Moin-moin sample and this may be attributed to its high moisture content which is found to range from 64.2 to 70.0 %. The comparison of this research findings with international standard justified the safety of consumers and conclude the acceptability of these foods as safe to eat even though the presence of microorganisms such as Aspergilus spp. has been found to pose serious public health issue such as aflatoxin intoxication. [ABSTRACT FROM AUTHOR]

Conventional and innovative preservation treatments were compared to extend the shelf life of ready-to-eat Clementine (Citrus x Clementina) segments. The aim of this research was to find an environmentally friendly packaging typology for this fruit while preserving quality and meeting the needs of the consumer in terms of practicality of use and food safety. The experimental plan envisaged both the use of conventional storage techniques, such as modified atmosphere packaging (O2 5%, CO2 5%, and N2 90%), and the use of innovative storage techniques, such as an alginate-based (1.5%) edible coating. Quality changes were monitored by evaluating several indexes, such as color, texture, weight loss, respiration rate, pH, solid soluble content, bioactive compounds, antioxidant activity, organic acids, and microbiological contamination for 21 days at 4 °C. Moreover, a panel of judges assessed the sensory characteristics. Ready-to-eat Clementine segments, produced with edible coatings, possessed better sensory and textural properties and similar physic-chemical characteristics than those packaged in a modified atmosphere. The coating favored the creation of a controlled environment with low oxygen stress, which resulted in a reduction in enzymatic activity and oxidation for 20 days of storage at 4 °C. The results suggest that an edible coating could be a sustainable alternative to a modified atmosphere for the shelf life extension of ready-to-eat Clementine segments. [ABSTRACT FROM AUTHOR]

Consumer behavior plays a pivotal role in the success of marketing strategies as it determines how consumers perceive and interact with products in the market. This study examines consumer behavior and perceptions in buying rendang-flavored processed meat as ready-to-eat (RTE) products in Indonesia. The research focuses on identifying the factors influencing consumers to purchase rendang taste processed meats, understanding their perceptions of the product, and assessing the impact of marketing strategies on their purchasing decisions. Data were collected using a survey with 211 final respondents, a quantitative method of Partial Least Squares - Structural Equation Modelling (PLS-SEM) was used to analyze the data. The findings of this study offer valuable insights into consumer behavior and perception towards rendang-flavored processed meats in Indonesia. The research is anticipated to have intellectual merit by exploring consumer behavior towards RTE products specific to Indonesian consumers. The practical implications of this study can aid companies in developing effective marketing strategies that capitalize on consumer preferences and ultimately increase sales and profitability. [ABSTRACT FROM AUTHOR]

Due to pulp browning, weight loss, firmness loss, and decay, loquat fruits, and even more minimally processed fruits have a very short post-harvest life. The aim of our study was to evaluate the effect of Opuntia ficus-indica mucilage-based edible coating enriched with oregano oil on postharvest quality, microbial growth, and sensorial attributes of fresh-cut cv Martorana loquat fruit during cold storage. Fresh-cut loquat fruits were dipped in the mucilage-based solution enriched with oregano essential oil (MO-EC) and in distilled water used as control (CTR). According to our results, the mucilage-based edible coating enriched with oregano oil significantly improved the postharvest life of minimally processed loquat fruits by preserving quality, nutraceutical value, and sensory aspects. MO-EC had a barrier effect on fresh-cut loquat fruit, reducing weight and firmness losses, inhibiting TSS, TA, ascorbic acid content decrease, and enhancing the antioxidant activity until the end of the cold storage period (11 days at 5 °C). Microbiological analysis revealed that coated loquat fruits were characterized by a cell density of spoilage microorganisms 1 Log cycle lower than control fruits. The mucilage-based coating enriched with OEO positively affects the visual appearance of fresh-cut loquat fruits, at the end of the cold storage period, MO-EC samples did indeed report visual ratings that were five times greater than CTR samples. Our research suggests that applying mucilage-based coating enriched with OEO improves peeled loquat fruit shelf-life and allows the producers to sell products that are usually considered unmarketable (fruit with epicarp with large spot areas) to the market. [ABSTRACT FROM AUTHOR]

Onions are always in high demand owing to various culinary as well as health protective properties and these days there is increased consumer preference for ready-to-eat or ready-to-cook onions. In this context, the current study was aimed to extend the keeping quality of minimally processed onions for an extended period while ensuring microbial safety as well as sprouting inhibition through an integrated approach. The optimized combinatorial approach included gamma radiation treatment (Dmin60 Gy), minimal processing (de-skinning and scooping) and packaging in trays wrapped with polypropylene (PP; 10 µm thick) film followed by storage at low temperature (4–6 °C, relative humidity RH 65–70%). The parameters like shelf life, physico-chemical (colorimetry, moisture), organoleptic and nutritional properties were comprehensively assessed and found to be well retained up to 30 days with moisture loss of ≤ 5% and overall acceptability rating of 7 on 9-point hedonic scale. Microbiological analyses confirmed absence of Salmonella spp in these stored onions thus ensuring microbial safety. Nutritional profiling including carbohydrate, protein, fat, energy, and ash content revealed no significant change due to the processing as well as during storage. Thus, the radiation processing of freshly harvested bulbs followed by minimal processing, packing in formulated package and storage under low temperature conditions were found acceptable up to 30 days in the ready-to-eat form. Current findings provide credible evidences ascertaining extended shelf-life as well ensuring microbial safety of processed onions for commercial utilization by the food industries. [ABSTRACT FROM AUTHOR]

Fresh-cut produce is usually produced under standardized disinfection processes, which are unavailable at the ready-to-eat stage. Currently, chemical sanitizers are used for washing, but their disinfection efficacy is limited. In this study, UV-C (1.03 kJ/m2) was combined with organic acids that are generally recognized as safe (GRAS), including citric, malic, acetic, and lactic acids (LAs), to wash lettuce and cherry tomatoes that are contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium. The results showed that LA was the most effective treatment among the single treatments, with a pathogen reduction and cross-contamination incidence of 2.0–2.3 log CFU/g and 28–35%, respectively. After combining with UV-C, the disinfection efficacy and cross-contamination prevention capacity of the four GRAS acids significantly improved. Among the combination treatments, the highest pathogen reduction (2.5–2.7 log CFU/g) and the lowest cross-contamination incidence (11–15%) were achieved by LA-UV. The analyses of ascorbic acid, chlorophyll, lycopene, antioxidant capacity, and ΔE indicated that neither the single nor combination treatments negatively affected the quality properties. These results provide a potential hurdle technology for fresh produce safety improvement at the ready-to-eat stage.

The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer’s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.

Prolific contamination of low moisture foods by microorganisms poses a high public health risk for humans. The present study aimed at the microbiological analysis of a local Ready-to-Use Supplementary Food developed for treatment of malnourished children. Microbiological analysis included the determination of total viable aerobic count by standard plate count method, enumeration of total coliforms, yeasts and molds.The local Ready-to-Use Supplementary Food was developed at Chinhoyi University of Technology and analysed by conventional culture methods. Microorganisms were identified by VITEK 2system. Isolated microorganisms suspension inoculated into the VITEK 2 system. A total of 8 strains were investigated and 7 of these species (87.50%) were correctly identified while I strain (12.5%) was not identified. The correct identification rate ranged from 85% to 99%. Identified species were the 25% Enterobacter species,25%Bacillus species and 12.5% forPontea agglomerans, Serratia species, and Salinococcus roseus respectively. Average counts as log coli forming units per gram were total viable count 2.99, Staphylococcus aureus 1.23, total coliforms 1.3, and Enterobacteriaceae 1.15. Colony count quality was satisfactory according to the 2016 Irish Food Safety Authority guidelines. Total faecal coliforms, Escherichia coli, Salmonella, and Vibrio cholera were not detected. The results were satisfactory but the ready- to-supplementary food could pose a risk to humans due to presence of food borne pathogens and opportunistic bacteria. Relevant local authorities must ensure that hygienic conditions are improved to curb potential foodborne infections. [ABSTRACT FROM AUTHOR]

This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ-carrageenan egg white fish protein hydrolysate powder, obtained by either spray drying (SD) or heat drying (HD) at 80 °C (HD80). Previously, the spray-dried (SD) powder and heat-dried powders obtained at 45 °C, 60 °C and 80 °C (HD45, HD60 and HD80) were characterised in terms of water solubility, lipid oxidation (TBARS), hygroscopicity and ζ potential. All HD powders showed higher hygroscopicity and lower TBARS than the SD powder. The dry powder was incorporated into a blend composed of salt-ground batter and raw mince to improve binding and textural properties. Changes in water-holding capacity, colour, shear strength and microorganisms were monitored during the processing steps. The RTE product presented a high protein content and a noticeable amount of long-chain ω-3 fatty acids. The use of undervalued fish species together with fish oil and a protein hydrolysate from fish waste contribute to improving the sustainability of fishery resources, being conducive to obtaining a potentially functional RTE product. [ABSTRACT FROM AUTHOR]

O objetivo deste estudo foi avaliar o efeito do local de fatiamento de presuntos, indústria (IND) versus varejo (VAR) sobre a presença e quantificação de Listeria monocytogenes e bactérias ácido-láticas ao longo do tempo de prateleira. Foram coletadas 240 amostras, provenientes do fatiamento pela IND (n = 120) e VAR (n = 120) oriundas de três marcas comerciais, provenientes de quatro estabelecimentos localizados no estado do Paraná, Brasil. Nestas amostras, foram realizadas pesquisa e quantificação de L. monocytogenes e Bactérias Ácido-láticas (BAL), onde metade das amostras foi analisada no primeiro dia de validade (T1) e a outra, estocada a 7º C e analisadas no último dia de validade (T2). Também foi determinado a capacidade de adesão dos isolados de Listeria sp. Não foi identificado a presença de Listeria sp. e L. monocytogenes em amostras oriundas da IND, tanto em T1 quanto em T2. Contudo, 11,67% das amostras (n = 14) provenientes do VAR apresentaram Listeria sp. (T1 + T2). A contagem de BAL apresentou aumento em T2 quando comparado ao T1, tanto em produtos da IND como do VAR. Com relação à capacidade de adesão, 83,2% (n = 119) dos isolados de Listeria sp. foram não aderentes e 16,8% (n = 24) demostraram fraca capacidade de adesão em superfície de poliestireno. Desta forma, o fatiamento realizado pelo comércio varejista mostrou-se ineficiente para o controle da ocorrência e da multiplicação de Listeria sp., onde esta contaminação pode ser oriunda da capacidade de formação de biofilmes.

Marketing melons (Cucumis melo) as convenient fresh-cut products is popular nowadays. However, damage inflicted by fresh-cut processing results in fast quality degradation and food safety risks. The life of fresh-cut produce can be extended by a modified atmosphere (MA), either generated in a package by tissue respiration (a passive MA) or injected by gas flushing (an active MA). This work investigated the effect of passive and active MA formed in packages of different perforation levels on the quality of fresh-cut melons of two genetic groups: C. melo var. cantalupensis, characterized by climacteric fruit behavior, and non-climacteric C. melo inodorus. The best product preservation was achieved in passive MA packages: non-perforated for inodorus melons and micro-perforated for cantalupensis ones. The optimal packages allowed for the preservation of both genotypes for 14 days at 6–8 °C. The major factors limiting the shelf life of fresh-cut melons were microbial spoilage, translucency disorder and hypoxic fermentation associated with cantalupensis melons with enhanced ethyl acetate accumulation. Inodorus melons were found to be preferable for fresh-cut processing since they were less prone to fermented off-flavor development.

This study determined the survival of Listeria monocytogenes on cooked, high pressure processed (HPP) bacon strips and bits during a 150-day storage period at 4°C. Bacon strips and bits with two aw levels at ≤0.81 and ≥0.82 were inoculated with L. monocytogenes at 2.0 log CFU/g and high pressure processed at 86,000 psi for 5 min. Samples were then stored at 4°C and analyzed for 150 days. Triangle testing was performed concurrently to determine if flavor differences existed between un-inoculated HPP and non-HPP samples. There were no significant differences in L. monocytogenes populations between bacon strips and bits or between samples with different aw. HPP resulted in an initial decrease (measured at 24 hours) of 0.3 log CFU/g compared to non-HPP samples. The L. monocytogenes population declined over the course of 150 days in non-HPP samples by 0.4 log CFU/g but did not significantly decline over time in the HPP bacon. HPP and non-HPP bits and low aw strips were not statistically different in flavor. The higher aw strips, however, were statistically different, with up to 31% of the test population able to discern between HPP and non-HPP product. These data suggest that HPP is only slightly effective in reducing L. monocytogenes populations in cooked bacon strips and bits. Thus, the high cost of HPP may not be justified for Listeria control in cooked bacon.

High-pressure processing (HPP) is a promising method for preserving food, for example by inactivating pathogens and spoilage microbes. However, there is still a lack of knowledge about the optimal processing parameters for different food products. The aim of this study was to assess the effectiveness of different pressures to inactivate Listeria monocytogenes in cold-smoked and warm-smoked rainbow trout (Oncorhynchus mykiss) ready-to-eat (RTE) fish products. L. monocytogenes ATCC 7644 was inoculated into sliced cold-smoked rainbow trout fillets and whole warm-smoked rainbow trout fillets. The fish samples were pressure-treated at three different pressures, either at 200, 400, or 600 MPa, at 4 ± 1 °C for 3 min in each pressure. Bacterial enumeration of the samples and control samples were analysed 1, 14, and 28 days after the HPP treatment by using serial dilution and the spread plate technique. Based on the study results, the most effective pressure was 600 MPa and the number of L. monocytogenes colonies, both in cold-smoked and in warm-smoked fish samples, was within the official limit of the Regulation (EC) No. 2073/2005 (100 cfu/g) even after 28 days of storage. [ABSTRACT FROM AUTHOR]

BACKGROUND: Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno‐functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno‐functional and sensory properties. RESULTS: Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl‐life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION: APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno‐functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]