Global food waste has a huge impact on the environment, as it is a source of greenhouse gas (GHG) emissions and wasted natural resources. Across the world, over 30% of food is lost or wasted each year. Aside from this, food industry, as well, is one of the biggest sources of agro-industrial waste and by-products, which can be valorized and used for different purposes. Such waste is a good source of bioactive organic compounds which can be extracted without al-tering their properties, where deep eutectic solvents (DESs) can serve as green solvents and excel-lent replacement for volatile organic solvents. Isolated compounds can be used in innovative food production, chemical production, cosmetics and other industries. DESs have attracted extraordi-nary attention due to their advantages such as environmental friendliness, availability and easy preparation, easy handling and utilization of non-toxic components for their formation. Due to those properties, they are a greener alternative to classic organic solvents for many processes, in-cluding extractions. In this paper, we review the utilization of deep eutectic solvents as potential green media for the extraction of organic compounds such as polyphenols, carbohydrates, pro-teins, alkaloids from by-products of the food industry and agro-industrial-waste.

In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. This review aims to provide a comprehensive overview of the antioxidant properties of apples and apple by-products, their extraction techniques as well as potential applications in food products because of their an-tioxidant or nutritional properties. The findings here reported highlights the proper utilization of apples and their by-products in food to reduce the detrimental effect on the environment and provide a positive impact on the economy.

Fruits are commonly used, fresh or processed, to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed fruit products has motivated the rapid growth of the fruit processing industries, persuading them to produce an enormous amount of by-products with less utilization. Furthermore, people's shifting dietary habits and lack of awareness of nutritional properties result in an avoidable load of fruit by-products. The knowledge of the value of by-products urges exploration with proper documentation, emphasizing the health benefits of some such products. Hence, this review is prepared by carefully analyzing the recent literature on industrial applications of fruit by-products and their nutritional and health-promoting properties. The use of fruit by-products in food industries for various purposes has been reported in the past and has been reviewed and described here. Fruit by-products are a good source of nutrients and bioactive components, including polyphenols, dietary fibers, and vitamins, implying that they could have an important role for novel, value-added functional food properties. Furthermore, fruit by-products are used as the substrate for the production of organic acids, essential oils, enzymes, fuel, biodegradable packaging materials, and preservatives.

Abstract Global marine fish harvest has reached a plateau over the last decade. Efforts to increase aquaculture tend to face limitations in water resources and contamination problems. Of the current fish harvest at least 50% is discarded as waste. The chemical and microbiological contaminations limit the utilization of harvested fish. There is a need to improve fish preservation to minimize spoilage and process them into more appealing products. Instead of resorting to individual food processing methods, the efficiency of processing could best be increased by a combination of conventional and modern processing methods, or combinations of modern processing methods. Fish waste is a rich source of oils containing essential fatty acids, polypeptides, and amino polysaccharides that could be utilized through upscaling of the current scientifically proven methods, to new processing technologies. Separation of collagens, gelatins, bioactive peptides, edible fish oils, and chitosan form the primary stages in the utilization of fish waste. The products need purification to meet food quality and safety standards, and desirable industrial characteristics. The diversity of information and products generated through new methods requires advanced data handling and prediction systems, such as artificial intelligence, to address food safety and get the best out of fish processing and utilization.

Antibiotic resistance (ABR) is concerning issue due to its direct and indirect repercusions on public health, since decreased therapeutic effect of certain antibiotic to treatment complications that can cause death. There are several mechanism as to how ABR can be transferred from one microoorganisms to another, and many of them are dependant many environmental factors. The food supply chain is a environment in which ABR gene transfer can occur is multiple pathways, which generate concerns regarding food safety. Here, we summarize relevant mechanisms which are implied in ABR in food supply chain but also we are addressing routes of transmission and prevalence of ABR, implications on public health, and the application of new alternatives to antibiotics such as antimicrobial peptides, mainly bacteriocins, in order to countermeasure ABR.

Coffee production generates significant amounts of by-products, posing challenges for waste management in the industry. Recent research has revealed that coffee by-products are rich in bioactive compounds suitable to produce functional food ingredients and nutraceuticals. In this review, we explore biorefinery strategies for extracting and utilizing bioactive compounds from coffee by-products, including the production of bio-based chemicals and materials, as well as the extraction of phenolic compounds, antioxidants, and dietary fiber for food applications. We propose a stepwise approach for the development of functional food ingredients and nutraceuticals from coffee by-products, covering the identification of needs, comprehensive characterization, in vitro and in vivo research, unraveling the mechanism of action, food and nutraceutical formulation, sensory analysis, shelf-life stability, scale-up, randomized control trials, and biostatistic and bioinformatic integration. Additionally, we discuss the market potential, regulatory issues, and technological innovation surrounding the commercialization of coffee by-product-based products. Emphasizing the importance of regulatory compliance and sustainability in the coffee industry, this review highlights the potential of coffee by-products to be transformed from waste into valuable functional food ingredients and nutraceuticals, offering a promising avenue for waste reduction and promoting sustainability in the coffee industry.

The present context regarding development of the food products trade at European Union level presumes manifestation of some tendencies and challenges meant to claim at the highest level the adaptation capacity of economical agents - both producers and traders. Among these we can take into account their need to comply with organic product labeling standards as an integral part of food products safety policies at Union level. In order to be able to implement a proper label type, not only from the point of view of standards but especially from the perspective given by the consumers perception and motivation toward a healthy sustainable food consumption, producers have to constantly innovate, to find new design solutions for food products labels. This article propose an exploratory research in the form of a field survey that highlights the perceptions of Romanian and Serbian consumers, altogether from the urban environment in relation to organic food labeling and how they influence purchasing decision-making. A random number of 373 Serbian consumers’ questionnaires, respectively 1262 Romanian consumers’ questionnaires have been validated, the results showing interesting results from the point of view of national consumption profile differences due to different cultural, economic and social factors as well as different levels of integration within European economy for the both countries. Main conclusions of the research stress the fact that perceptions regarding organic food products labels are constructed around variables like: type of information to appear within the label, category of information that are missing from labels, degree of producers interest in proper labeling of organic food products, relevance of the information on the organic food labels as regards the decision to purchase the products etc. Conclusions propose some possible developments for innovative future characteristics for organic food products labels.

Introduction: The assumption that food resources and dietary supplements are natural and do not have side effects, or do not interact with drugs, is wrong, and can lead to unplanned symptoms or even hospital admissions. Also, not communicating with the family doctor, or the pharmacist, can make their work considerably more difficult in establishing the correct treatment. Methods: PubMed, ResearchGate, EUR-Lex, and Memorial Sloan Kettering Cancer Center databases for scientific literature were analyzed, for the keywords "adverse reactions", nutrivigilance", and "drug interaction". The method proposed by us for the implementation of nutrivigilance in the re-search-development stage is the application and adaptation of HACCP principles (Hazard Analysis and Critical Control Points) to nutrivigilance. Results: The implementation of nutrivigilance in the Romanian food supplements industry and healthcare system represent a real tool for improving public health management by preventing adverse reactions, and reducing the costs of the health system. From our knowledge, the proposal regarding the implementation of nutrivigilance in the research stage of food and food supplements, based on the principles of HACCP is unique. Conclusions: We believe that the proposed method is useful starting with the research-development of food supplements, followed by post-sale analysis.

In this study a material based on Polyethylene (PE) and Microcrystalline Cellulose (MC) was developed as a breathable packaging film. Surface functionalization of MC with 3 aminopropyltriethoxysilane (APTES) shows to be an efficient alternative to tailor their properties and increase opportunities for the application of MC on the reinforcement of polymers such polyethylene (PE). Functionalization of MC with mentioned silane derivative was achieved using a green method and later used on the development of composites with PE in three percentages (1, 3 and 5%). All the materials were prepared by melt blending and characterized, in terms of structural properties (ATR-FTIR and FTIR in transmittance, EDX, SEM), thermal properties (DSC and TGA), thermomechanical properties (DMA), contact angle measurements and permeability to oxygen and water vapor. The materials demonstrated to have potential to be used as breathable film packaging of fresh products.

Innovation and sustainability are key elements gaining important positions in public and private organizations’ agenda in recent years. Whilst innovation drives for more productivity, efficiency and competitiveness, sustainability incorporation into the development of the organizations outlines as a counterbalance. It helps directing the innovative endeavors of the organizations towards more responsible activities in terms of environmental, economic and social impacts. To help achieve that, standardization offers valuable tools to orient organizational development efforts towards sustainability. This research aims at exploring the plausible connection between use or implementation of standards and pursuit of sustainability in an important industrial sector in Romania – food industry. The objective of the research is to determine which of the two iden-tified hypothesis can be scientifically supported using the quantitative research methods. The expected results are that more than simply following short-term objectives, companies that con-sciously use recognized standards in their activity pursue long-term sustainability.

The beer industry is a major producer of solid waste globally, primarily in the form of brewer’s spent grains (BSG), which due to its low value has historically been diverted to livestock as feed or to landfills as waste. Its high moisture content and chemical composition positions BSG as an ideal candidate for further processing with microbial fermentation, and recent research has focused on filamentous fungi and the ability of some species therein to degrade the predominant recalcitrant cellulolignin components of BSG to produce valuable compounds. Many species have been investigated to biovalorize this waste stream, including those in the genuses Aspergillus, Pennicillium, Rhyzopus, and Trichoderma, which have been used to produce a wide array of highly valuable enzymes and other functional compounds, and to increase the nutritional value of BSG as an animal feed. This review of recent developments in the application of filamentous fungi for the valorization of BSG will discuss the biochemical makeup of BSG, the biological mechanisms underlying fungi’s primacy to this application, and the current applications of fungi in this realm. As the majority of these studies are at lab-scale, the challenges to scale-up and more widespread application and will be discussed as well.

This study outlines a comprehensive examination of risks and hazards in three egg sorting and packing stations, covering the entire process from supplier selection and evaluation to egg delivery in chain stores. The analysis is conducted within the framework of Codex Alimentarius and GFSI-integrated food safety programs. Salmonella is the greatest significant threat. To enhance the Hazard Analysis of Critical Control Points (HACCP), preparatory programs were incorporated into the quality management system (QMS) by monitoring and assessing the biological, chemical, and physical threats according to Code Alimentarius and further integrated into GFSI food safety programs, including food authenticity and food defense. The procedure offered sophisticated preventive tools, hand-on at any time, for eliminating, reducing, or mitigating the risks encountered in egg packing and sorting facilities.

In recent years, food and drink marketers have become increasingly interested in the question of whether there are any meaningful sex/gender differences in the world of taste/flavour perception. However, it turns out that while there are a large number of individual differences in the experience of food/drink, few, if any, fall neatly along sex/gender lines. As such, the marketers of food and drink need to tread very carefully when it comes to marketing food or beverage products specifically at men, or more usually, women. All too often, the brands entering this space soon find their attempts branded crass and/or sexist. Adopting a stealthy or implicit gender-based product development strategy is therefore perhaps more likely to succeed than the explicit targeting of food/beverage-related products in what is undoubtedly a highly-politicized area. That said, the one area where the public appear willing to accept products that are explicitly targeted at men or women is in the case of nutritional foods/supplements.

In Poland, there has recently been a lot of interest in the possible use of insects as a new food source. Since they have many nutritional and environmental advantages, insects are a promising and sustainable source of protein. Although, in many parts of the world insects are a highly valued food, in Poland the development of insect-based food has only recently started, and the availability of products on the market is constantly increasing. This study examines the market availability of food products with insect additives in Poland, considering both online and sta-tionary stores. The assortment of products was analyzed based on the country of origin, insect species, form of insects, and product category. Polish consumers have more access to in-sect-based food products than ever before, with whole insects, protein bars, and powdered ver-sions predominating the market's offers..

Despite the global richness of food plants, only a small portion is used as food for humans. Although most wild food plants (WFPs) are underutilized as food, they can contribute to food security and biocultural conservation through sustainable management. The goal of this research was to identify the best terminological presentation of a novel food product and to understand the influences of the expectations on products with WFP. This research was conducted using an online questionnaire with a final national sample of 724 people. The participants answered questions about their socioeconomic profile, food neophobia, prior knowledge, and expectations regarding the taste and appropriateness of native fruit juices. The questions were randomized so that a person would not receive the same picture or product name more than once. The results show that taste expectancy decreases in relation to products associated with WFP names and forest environments. Food neophobia is the variable that influences expectations the most. To ensure biocultural conservation and cultural valuation, WFP popularization programs should maintain the original (popular) name of the species. However, to help more distant consumers develop familiarity, the flavor, shape, color, or texture of these products can be associated with those of conventional plants.

YouTube is a very popular social media platform in today’s digital landscape. The primary focus of this study is to explore the underlying sentiment in user comments on food-related videos on YouTube, specifically within two pivotal food product categories: Plant-Based and Hedonic. Our research involved labelling comments using sentiment lexicons such as TextBlob and VADER. Furthermore, the sentiments of the comments were classified using advanced Machine Learning (ML) algorithms, namely Support Vector Machine (SVM), Multinomial Naive Bayes, Random Forest, Logistic Regression, and XGBoost. The evaluation of these models encompassed key macro average metrics, including accuracy, precision, recall, and f1-score. Results from VADER showcased a high accuracy level, with SVM achieving 93% accuracy in the plant-based dataset and 96% in the hedonic dataset. In addition to sentiment analysis, we delved into user interactions within the two datasets, measuring crucial metrics such as views, likes, comments, and engagement rate. The findings illuminate significantly higher levels of views, likes, and comments in the hedonic food dataset, but the plant-based dataset maintains a superior overall engagement rate.

Goat milk starts to be gradually the preferred milk by consumers worldwide and also in Slovakia. It is also demanded as functional and/or nutraceutical drink as it is rich in bioactive components. Goat milk contains complex of microbiota among which the phylum Firmicutes have been occurred with abundance 20.5 %. Among individual representatives of this phylum are involved also lacticaseibacilli. This study has been focused on bacteriocin-producing, beneficial strain Lacticaseibacillus paracasei LPa 12/1 isolated from raw goat milk and its potential to be additive in dairy products. Based on safety testing of bacteriocin-producing LPa 12/1 strain using BALB/c mice, it looks as safe. Even increase tendency in phagocytic activity in blood of mice was noted after LPa 12/1 strain application. Encapsulated form of LPa 12/1 strain producing thermo-stable bacteriocin seems to be a suitable to supplement dairy products. The strain colonized better ewe-goat milk yoghurt (up to 6.1 cfu/g log 10) than cow milk yoghurt (almost 5.0 cfu/g log 10). Although specific organoleptic tests were not involved, cow milk yoghurts remained in better consistency after LPa 12/1 strain supplementation in comparison with ewe-goat milk yoghurts. LPa 12/1 strain may be supposed as a new potential additive in dairy products/yoghurts.

The link between tourism and the agricultural sector offers on the one hand authentic cultural experiences to tourists and on the other hand a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts to empirically investigate the organizational readiness, perceived benefits, and intention of hotels to include local agri-food products in their menus. The data collection was carried out through a questionnaire using a 5-point Likert scale and the readiness was evaluated in terms of its three dimensions (organizational culture, organizational climate, organizational capacity), as well as the perceived benefits in 112 hotels of the PE of Kavala and Thassos in Greece. Following a cluster analysis, 3 categories of hotels emerged, namely “Committed”, “Hesitant”, and “Indifferent”. The findings make an important contribution to the scientific community and more specifically the one dealing with both the primary sector and tourism issues. The research also has important managerial implications and can be used for policy-making by stakeholders.

A commercial phage biocontrol for reducing Listeria monocytogenes has been described as an effective tool for improving fresh produce safety. Critical challenges in the phage application must be overcome for the industrial application. The validation studies were performed in two processing lines of two industry collaborators in Spain and Denmark, selecting shredded iceberg lettuce as the ready-to-eat (RTE) product of higher process volume. The biocontrol treatment optimized in lab-scale trials for the application of PhageGuard ListexTM was confirmed in industrial settings by four tests, two in Spain and two in Denmark. Results showed that the method of application that included the device and the processing operation step were appropriate for the correct application. The proper dose of Phage Guard ListexTM was reached in shredded iceberg lettuce and the surface was adequately covered for the successful application of phages. There was no impact on the headspace gas composition (CO2 and O2 levels), nor on the color when untreated and treated samples were compared. The post-process treatment PhageGuard ListexTM did not cause any detrimental impact on the sensory quality, including flavor, texture, browning, spoilage and visual appearance of over the shelf-life as the phage solution was applied as a fine, mist solution.

This study has investigated the effect of nutrition labeling on consumer guilt, in situations where consumers ingest products that have an unhealthy image. The first investigation has examined the effects of types of nutrition labeling (adding healthy ingredients/reducing unhealthy ingredients). The second investigation has examined the influence of two goal-activation types(utilitarian and hedonic) and nutrition labeling on consumer guilt. The findings reveal that the utilitarian-goal-activation group felt less guilty about consuming a product with a reduced unhealthy ingredient than they did about consuming a product with an added healthy ingredient. In addition, there were interactions between the two variables, since consumer goal activation had more effect on consumer guilt about products with reduced unhealthy ingredients than on products with added healthy ingredients. Based on these results, the academic and practical implications of the present study are discussed. and proposes several directions for future research.

Hexane is a solvent used extensively in the food industry for the extraction of various products such as vegetable oils, fats, flavours, fragrances, colour additives or other bioactive ingredients. As it is classified as a "processing aid", it does not have to be declared on the label under current legislation. Therefore, although traces of hexane may be found in final products, especially in processed products, its presence is not known to consumers. However, hexane, and in particular the n-hexane isomer, has been shown to be neurotoxic to humans and has even been listed as a cause of occupational diseases in several European countries since the 1970s. In order to support the European strategy for a toxic-free environment (and toxic-free food), it seemed important to collect scientific information on this substance by reviewing the available literature. This review contains valuable information on the nature and origin of the solvent hexane, its applications in the food industry, its toxicological evaluation and possible alternatives for the extraction of natural products. Numerous publications have investigated the toxicity of hexane, and several studies have demonstrated the presence of its toxic metabolite 2,5-hexanedione (2,5-HD) in the urine of the general, non-occupationally exposed population. Surprisingly, a tolerable daily intake (TDI) has apparently never been established by any food safety authority. Since hexane residues are undoubtedly found in various foods, it seems more than necessary to clearly assess the risks associated with this hidden exposure. A clear indication on food packaging and better information on the toxicity of hexane could encourage industry to switch towards one of the numerous other alternative extraction methods already developed.

The emergence of multi-drug resistant E. coli is an important matter of increasing considerable concern to global public health. The aim of this study was to investigate the incidence, antibiotic resistance pattern, phylogroups and genetic variation of E. coli isolates from raw milk, vegetable salad and ground meat samples. Methods: Culture-based techniques, Kirby-Bauer disk diffusion susceptibility testing, PCR and RAPD assays were used to determine the incidence rate, antimicrobial resistance pattern, phylogenetic groups and genetic diversity of the E. coli isolates. Results: E. coli isolates were highly resistant to amoxicillin (79.16%), trime-thoprim-sulfamethoxazole (70.83%), amoxicillin-clavulanic acid (62.50%), tetracycline (54.16%), chloramphenicol (54.16%), nitrofurantoin (54.16%), ampicillin (45.83%), streptomycin (45.83%), and kanamycin (33.33%); and completely susceptible to norfloxacin and azithromycin. 70.83% of the isolates were multi-drug resistant. Most E. coli isolates (46%) belonged to phylogroup A. RAPD with UBC245 primer categorized the isolates into 11 clusters. A high level of genetic di-versity was found among the isolates; however, 33.3% of the isolates were grouped in a major cluster (R5). Conclusions: Antibiotic resistance patterns are randomly distributed among the ge-netic clusters. Novel, practical, efficient food safety control and surveillance systems of multi-drug resistant foodborne pathogens are required to control the foodborne pathogen contamina-tion.

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

Sustainable biomass production has significant potential for mitigating greenhouse gas emissions and is a promising alternative for the production of eco-friendly biofuels, biochemicals, and carbonaceous materials for biological, energetic, and environmental applications. Biomass from agroforestry and agricultural wastes is the richest natural carbon source and a sustainable option for woody biomass from a circular economic perspective. Portugal has several residues and by-products of agriculture, food processing, and forestry origin, and has a high availability of residual biomass. Portugal intends to reduce its dependence on energy imports and the use of fossil fuels, thereby increasing its economic performance while using biomass waste to produce high-value-added products. In this context, this review aims to explore the potential of agri-food wastes obtained from Portuguese industries via thermochemical conversion technologies as a promising sustainable alternative to woody biomass for the development of eco-friendly biofuels, biochemicals, and high-value carbonaceous materials and their applications. This strategy based on the circular bioeconomy concept can contribute to reducing the dependence on fossil fuels and minimising greenhouse gas emissions while meeting the demands of the growing population and providing a sustainable waste management solution.

The impacts of spice (sumac, cumin, black pepper, and red pepper) extract on Gram-positive (S. aureus and E. faecalis) and Gram-negative (K. pneumonia, P. aureginosa, C. jejuni, A. hydrophila, S. Paratyphi A, and Y. enterocolitica) food-borne pathogen bacterial strains (FBP) for their antibacterial activity and accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) were investigated. Sumac extract exhibited the highest an-tibacterial potential against all FBP followed by cumin and peppers. Ammonia (AMN) production (844.24-543 mg/L) was strongly inhibited by sumac extract (55.10 mg/L), whilst suppression of trimethylamine (TMA) production (53.66-3.21 mg/L) was observed by sumac (1.28 mg/L), followed by red pepper (0.91 mg/L) extract. Cumin extracts stimulated the production of cadaverine, spermidine, tryptamine, and 2-phenylethylamine. Furthermore, sumac extracts inhibited hista-mine and tyramine production in the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBP and inhibiting the pro-duction of AMN, TMA, and BAs.

Esters are versatile compounds with a wide range of applications in various industries due to their unique properties and pleasant aromas. Conventionally, the manufacture of these compounds has relied on the chemical route. Nevertheless, this technique employs high temperatures and inorganic catalysts, resulting in undesired additional steps to purify the final product by removing solvent residues, which decreases environmental sustainability and energy efficiency. In accordance with the principles of “Green Chemistry” and the search for more environmentally friendly methods, a new alternative, the enzymatic route, has been introduced. This technique uses low temperatures and does not require the use of solvents, resulting in more environmentally friendly final products. In spite of the large number of studies published on the biocatalytic synthesis of esters, little attention has been paid to the reactors used for it. Therefore, it is convenient to gather the scattered information regarding the type of reactor employed in these synthesis reactions, considering the industrial field in which the process is carried out. The comparison between the performance of the different reactor configurations will allow us to draw the appropriate conclusions regarding their suitability for each specific industrial application.

Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substance, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.

The objective of this study was to create yogurts enriched with freeze-dried probiotic culture and freeze-dried fermented black chokeberry juice, in conjunction with a commercial starter culture. This approach was adopted to boost functionality and optimize the nutritional content of the yogurt. The study specifically investigated the impact of supplements, which included (i) freeze-dried probiotic culture Lactobacillus plantarum ATCC 14917 and (ii) freeze-dried fermented chokeberry juice Lactobacillus plantarum ATCC 14917, as adjuncts in different formulations of yogurt. These formulations were then compared with commercially produced yogurt. All the products exhibited favorable physicochemical properties, and the probiotic strain consistently maintained levels exceeding 7 log cfu/g throughout the entire storage period. The highest lactic acid production was observed in yogurts produced with the proposed adjuncts (1.44 g/100 g yogurt at the 28th days of storage). Levels of syneresis were observed in lower values in yogurt produced with freeze-dried fermented chokeberry juice. Yogurts prepared with the supplement derived from fermented juice displayed elevated total phenolic content and antioxidant capacity (25.74 µg GAE/g and 69.05 µmol TE/100g respectively). Moreover, sensory tests indicated an exceptional aroma and fruit flavor. The results demonstrate that the inclusion of dried probiotic-fermented chokeberry juice as an adjunct in yogurt production enhances both the antioxidant capacity and the growth of beneficial bacteria. Furthermore, the dried form of this product makes it a significant candidate for industrialization potential due to its stability and ease of application.

This study aimed to investigate Romanian physicians' awareness, recommendation practices, and opinions regarding using Foods for Special Medical Purposes (FSMPs) products. A total of ten physicians were interviewed using a structured questionnaire, and their responses were analysed using thematic content analysis. The study found that physicians were aware of FSMPs and recommended them to their patients based on nutritional deficits, weight loss, or deglutition impairments. In addition, disease stage, treatment scheme, taste, affordability, and availability were identified as factors influencing the recommendation and use of FSMPs. While physicians generally did not consult clinical trials, clinical experience was deemed essential for recommending FSMPs to patients. Patients' feedback regarding the usage and sourcing of FSMPs was generally positive, with some expressing concerns about the availability of different flavours and the costs of purchasing the products. The study concludes that physicians play a vital role in recommending FSMPs to patients and ensuring they have the necessary nutritional support during treatment. However, more patient education materials and collaboration with nutritionists may be required to improve patient outcomes and reduce patient financial burden.

The Italian herbal products market is the most prosperous in Europe. The proof is represented by the use of these products in several marketing categories, ranging from medicine to nutrition and cosmetics. Market and legislation in Italy are at the same time cause and consequence of this peculiar situation. In fact, the legislation on botanical food supplements in Italy is very permissive and at the same time the market shows an overall satisfaction of users and strong feedback in terms of consumption, which brings a widening use of medicinal plants, formerly the prerogative of pharmaceuticals, to other fields such as nutrition. This review summarizes the market and normative panorama of herbal products in Italy, highlighting the blurred boundaries of health indications, marketing authorizations and quality controls between herbal medicines and non pharmaceutical products, such as food supplements, cosmetics and other herbal-based “parapharmaceuticals”.

Animal products, in particular dairy and fermented products, are natural, major sources of lactic acid bacteria (LAB). Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated to the transfer of antibiotic resistance genes to foodborne pathogens, their potential dissemination throughout the food chain, and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.

Peanut (Arachis hypogaea) contains allergenic proteins, which make it harmful to the sensitised population. The presence of peanut in foods must be indicated on label, to prevent accidental consumption by allergic population. In this work, we use chloroplast markers for specifically detection of peanut by real-time PCR, in order to increase the assay sensitivity. Binary mixtures of raw and processed peanut flour in wheat were performed at concentrations ranging from 100000 to 0.1 mg/kg. DNA isolation from peanut, mixtures and other legumes was carried out following three protocols for obtaining genomic and chloroplast-enrich DNA. Quantity and quality of DNA was evaluated, obtaining better results for protocol 2. Specificity and sensitivity of the method has been assayed with specific primers for three chloroplast markers (mat k, rpl16 and trnH-psbA) and Ara h 6 peanut allergen-coding region was selected as nuclear low-copy target and TaqMan probes. Efficiency and linear correlation of calibration curves were within the adequate ranges. Mat k chloroplast marker yielded the most sensitive and efficient detection for peanut. Moreover, detection of mat K in binary mixtures of processed samples was possible up to 10 mg/kg even after boiling, and autoclave 121°C 15 min, with acceptable efficiency and linear correlation. Applicability of the method has been assayed in several commercial food products.

Abstract: Background: The analysis of vitamins in baby food is a challenging task given the com-plexity of the food matrix, vitamin stability, and strict regulations of the European Union regarding permissible deviations from declared values. Vitamins in food exist in different concentrations and forms and have different stabilities, and it is not straightforward to prepare samples for reliable analysis using the same procedure. Therefore, significant attention has been devoted to optimizing sample preparation in the analysis of vitamins. Methods: This study aims to determine which of the seven applied extraction methods is the most efficient for the simultaneous extraction and deter-mination of A, D, E, and K vitamins in milk and baby food using high-performance liquid chro-matography (HPLC). Different samples of baby food were prepared in seven different ways based on four methods (saponification, enzymatic hydrolysis, solvent extraction, and solid-phase extrac-tion). Results and Conclusion: The best preparation method proved to be solid-phase extraction with a C18 stationary phase, and HPLC with a UV-VIS detector was identified as a sufficiently sensitive technique for the identification and quantification of fat-soluble vitamins in milk and baby food.

Microorganisms drive the biogeochemical cycles that link abiotic and biotic processes in the aqueous environment and are intricately associated with plastic debris. The detection of microplastics in water and sediment introduces new concerns as small particle size allows for yet unconsidered pathways for plastics in the food web and element cycles. In this review, we present current knowledge of microbe-plastic interactions and summarize the potential impact of biogeochemical processes on plastic distribution, cycling, transport, and sedimentation. We explore how microbe-plastic interactions influence the exposure of consumers to plastics and plastic degradation products. Key methods used to elucidate biofilm development, microbial biodegradation, and plastic detection in the aqueous environment are discussed. Finally, we comment on potential future questions and research directions needed to further define the role of microorganisms in the environmental fate of microplastics.

European Protected Areas (PAs) are facing today complex and highly diverse challenges. Farm management structures have changed over time and traditional low-intensity farming systems have become unprofitable leading to either abandonment or intensification of farming practices. These changes have contributed to the environmental degradation of biodiversity rich agricultural landscapes and the loss of cultural knowledge and traditions. The interrelations developing at various levels between agricultural land use, nature and landscape conservation, and socio-economic activities influence the sustainable development and management of PAs. The development of certification and labelling schemes for high quality agri-food products with a PA logo is a rural development process that involves multiple functions which could generate environmental improvements and positive socio-economic changes. The differentiation of the agricultural products of PAs, through labelling and information, can be a proactive market-based instrument to support the local economy, promote environmentally sound practices, raise environmental awareness, and preserve farmland biodiversity in protected areas. This paper review is an attempt to gather and analyze in depth the findings of the existing studies focusing on the relationship between the European PAs, farming systems and certification/labelling schemes of agri-food products with a PA logo. Academic research on the subject is limited but provides valuable insights. The findings can serve as a starting point for discussions and reveal opportunities for further research to better understand the interrelations and additional effects emerging from the labelling/certification of PAs’ high quality agri-food products.

Benzaldehyde and its derivatives are used as food supplements, due to their properties as anti-oxidants and mainly as organoleptic substances. The degradation of these aldehydes produces benzoic acid and benzyl alcohol derivatives, both of which present high toxicity levels. On the other hand, peroxynitrite acts as an oxidizing agent, thus strategies for its production control during food processing could help to improve food quality parameters such as taste, colour and functional properties. Therefore, the control of these degradative oxidation processes is of great interest to the food industry. In order to know in depth this problem, the present article has fo-cused on the kinetic study of the oxidation of aldehydes by peroxynitrite. The proposed mecha-nism justifies all the experimental results, passing through three competitive pathways were per-oxynitrite acts as a radical, nucleophilic or oxidant species. The possible increase of toxic prod-ucts was analyzed.

Farmer’s right and their sovereignty is an important issue related with intellectual property rights and agrobiodiversity management. To boost farmer’s right, a conceptual hypothesis is proposed where they choose either a new high yielding variety or the existing one and apply conventional breeding approaches to select the seed for next years in their own fields. Although farmers produce seeds traditionally from several years, they have not been guided with scientific discipline to produce sufficient amount of quality seeds. This new concept suggests trained farmers can use breeding approaches to produce quality seed for their own use.

Food insecurity has adverse consequences on women and child health in a developing country. This study aims to fill the existing research gap by examining the dynamic impacts of food insecurity on women and child health outcomes, this study adds fresh large scale panel data; and unlike the existing studies, this study estimates the short-run dynamics on food insecurity on women as child health of developing countries. We found that there was a positive association between health expenditure, women's fertility rate, women, and child health outcomes. There was a negative and statistically significant impact of food insecurity on women anemia in developing countries of Asia. Overall, the empirical analysis found that there was a strong strength to be a negative correlation between food insecurity and women and child health outcome, particularly in relation to women’s participation as a productive labor force. The study suggests that there is need to multidimensional approaches such as women and child health outcome, is needed to advance this type of research areas and should be followed broad-spectrum policy interventions to improve the women and child health status as part of sustainable development goals.

The links between rural and urban have often been the subject of study in Portugal. Nevertheless, the asymmetries between rural and urban have not ceased to increase over the last decades, contributing to an imbalance of economic, social, and territorial dimensions between regions. In order to counter this trend, policies to attract the population and tourism have been endorsed but have not been sufficient to promote territorial cohesion. This makes it necessary to rethink the capacity and the potential of rural territories in terms of mobilising their resources and, through them, promoting new and/or renewed relations with urban territories. This article aims to explore and map the links between urban and rural areas by analysing the routes taken by agri-food products, from production to marketing, with the support of a spatial analysis, using Geographic Information Systems (GIS). For that, we analysed a set of specialised and/or gourmet shops in Oorto and Lisbon, and their relations with the territories from which the commercialized agri-food products come. Most of these products originate in the inland rural regions of the country, and there is a clear geographical connection between the shops analysed and specific territories. Thus, it was possible to verify the increase in interest and consumption of agri-food products of rural origin and the spontaneous increase of this type of shop in the cities analysed, as well as identify the target audience of the shops and the spatial influence they have in the respective cities. These shops, in addition to selling agro-food products, are also promoters of rural territories in an urban environment.

Food insecurity is an economic and social condition that involves individuals having limited or uncertain access to healthy food. Despite the well-intentioned efforts of both governmental and not-for-profit organizations in addressing food insecurity, well over one-in-ten households in the U.S., the wealthiest nation in the world, experience food insecurity every year. This literature review covered several government programs and research interventions designed to address food insecurity. Results from the review highlight how the Supplemental Nutrition Assistance Program (SNAP), The Emergency Food Assistance Program (TEFAP), and not-for profit food banks have demonstrated success in improving food insecurity. However, the prevalence of food insecurity among U.S. households has fluctuated without any sustained decreases that achieve a food insecurity rate that remains below 10 percent of the population. Food waste, which refers to food that is edible yet discarded at the retail or consumption phases, is rampant in the U.S., as approximately 30 percent (66.5 million tons) of edible food is wasted after leaving the farm every year. Food waste prevention efforts that involve rescuing edible, nutritious food and redistributing it to individuals who are food insecure can promote both environmental- and public health through simultaneous reductions in food waste and food insecurity.

For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescens biofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescens biofilms, microbiological assays (CFU, fluorescence and XTT assay) and imaging techniques (fluorescence microscopy, confocal laser scanning microscopy (CLSM), and atomic force microscopy (AFM)) were used. The CFU showed a maximum reduction of 6 log10 by using 300 s pre-treated PTW for 5 min. Additionally, a maximum reduction of 81 % for the viability of the cells and a 92 % reduction in the metabolic activity of the cells was achieved by using 900 s pre-treated PTW for 5 min. The microscopic images showed evident microbial inactivation within the biofilm even at the shortest pre treatment (100 s) and post-treatment (1 min) times. Moreover, reduction of the biofilm thickness and increased cluster formation within the biofilm was detected. Morphologically, the fusion of cell walls into a uniform dense cell mass. The findings correlated with a decrease in the pH value of the PTW, which forms the basis for the chemically active components of PTW and its antimicrobial effects. These results, provide valuable insights into the mechanisms of inactivation of biofilms by plasma generated compounds (PGCs) such as PTW and thus allow for further parameter adjustment for applications in food industry.

Mycoplasma synoviae (MS) is a highly contagious bacteria that can cause significant harm in commercial poultry populations while not prevented. Rapid detection of its presence in a flock is crucial from the perspective of animals' health and economic income. Authors propose spectral measurements strongly backed up by the AI data processing algorithms for classifying egg origin: from healthy hens or MS-infected ones. The newest obtained classification factors are F-scores for white eggshells 99% and for brown eggshells 99%—all data used for classification were taken by the portable multispectral fibre-optics reflectometer.

Consumer food environments have transformed dramatically in the last decade. The number of food outlets has increased, and a large proportion of the UK population now purchase food from a takeaway or restaurant at least once a week. Despite these developments, national spending on food control has reduced and many Local Authorities struggle to meet health inspection targets. This work presents a data driven approach to enhance current inspection processes with a view to reduce consumer risk of foodborne illness whilst eating outside the home. We explore the utility of three machine learning algorithms to predict non-compliant food outlets in England and Wales as defined by Food Hygiene Rating Scheme scores >= 2. Using socio-demographic, business type and urbanness features we experiment with under and over sampling strategies at five ratios to address problems of class imbalance in the dataset prior to analysis. We find that Synthetic Minority Over Sampling Technique alongside a Random Forest algorithm with a 1:1 sampling strategy provides the best predictive power. Our final model retrieves 84% of total non-compliant outlets in a test set of 92,595 (sensitivity=0.843, specificity=0.745, precision=0.274). We discuss the utility of machine learning algorithms to prioritise high risk establishments for inspection by Local Authority officials and make recommendations for weighting outcomes to improve their appropriateness in an applied setting.

Food preservatives are compound that are used for the treatment of food to improve the shelf life. In the food industry, is necessary to monitor all processes, for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including food quality control. Commercial electronic noses are based on sensor arrays composed by a combination of different sensors, which include conductometric metal oxide devices. Metal oxide nanowires are considered among the most promising materials for the fabrication of novel sensing devices, which can enhance the overall performances of e-noses in food applications. In the present work, is reported the fabrication of a novel sensor array based on SnO2, CuO and WO₃ nanowires deposited on top of commercial μHPs, provided by ams Sensor Solutions Germany GmbH. The array was tested for the discrimination of four typical compounds added to food products or used for their treatment to increase the shelf life: ethanol, acetone, nitrogen dioxide and ozone. Results are very promising: the sensors array was able to operate for long time consuming less than 50mW for each single sensor, and PCA analysis confirms that the device was able to discriminate between different compounds.

The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be bio-logically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some sea-foods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demon-strated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activi-ties, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a micro-bial food culture. The studies reviewed in this article reveal how, in the production of some fermented foods, the use of appropriate strains of L. plantarum, as a starter or additional culture, can be considered a critical factor in the design of new CLA-enriched functional foods.

Approximately one-third of mankind is chronically exposed to the carcinogenic aflatoxin M1 contained in milk and dairy products and there is no ready to use procedure for decontamination purposes applicable in milk technology. Since β-cyclodextrin is frequently used in food industry, its effect on aflatoxin M1 concentration was investigated during cholesterol removal. So, milk samples were spiked with aflatoxin M1 at the average level 0.89 µg/kg and cholesterol removal was carried out by 2.0% (w/w) β-cyclodextrin addition. As found, average cholesterol concentration decreased by 92.3% while aflatoxin M1 concentration decreased to 0.53 µg/kg, i. e. by 39.1% after the treatment. The procedure itself is easy, inexpensive, and ready to use in milk processing technology on current production lines without any investments, thus fully applicable with a high potential of full aflatoxin M1 milk decontamination efficiency and such way to strengthen considerably the food safety issues associated with milk and dairy products on global level.

Dogs population increased exponentially in the past decade while the birth rate decreased gradually, especially in the developed countries. Due to dogs’ characteristics of loyalty and obedience, most pet owners treated their dogs as their family members or companions, therefore they are willing to select and purchase safe, high quality and nutrition dog food to their dogs. However, there is lack of regulation or standard to reinforce the production or distribution of dog food in Hong Kong. Consequently, this paper will first review the relationship between high dog population and declining birth rate, types of dog food and typical ingredients. Secondly, the potential health implications of various “toxic” food ingredients for dog, hazard analysis of dog food and its testing methods will be investigated. Lastly, this paper will summarize worldwide existing standards and regulations, quality and hygiene management system related to dog food safety to provide insights and suggestions to Hong Kong government about the importance and urgency of implementing regulations and policies to oversee the imported and local manufactured dog food.

The aim of our study is to utilise longitudinal and representative national data to explore the extent that the association between the fast food environment and overweight in adolescents is confounded by neighbourhood deprivation. Longitudinal data from the Millennium Cohort Study for England were obtained for waves 5 (ages 11/12; 2011/12; n=13,469) and 6 (ages 14/15; 2014/15; n=11,884). Our outcome variable was overweight/obesity defined using age and sex-specific International Obesity Task Force cut points. Individuals were linked, based on their residential location, to data on the density of fast food outlets and neighbourhood deprivation. Structural Equation Models were used to model associations at both ages and explicitly test for confounding. While we found some evidence for an association between the number of fast food outlets and overweight, any associations disappeared following accounting for the confounding nature of neighbourhood deprivation. Neighbourhood deprivation was consistently associated to overweight, with adolescents who resided in deprived areas more likely to be overweight. Results were largely consistent depending on different methodological decisions. Our findings suggest that policy efforts should prioritise focusing on tackling the social determinants of excess body mass which will be more effective than interventions aimed at the built environment.

Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of the impact of COVID-19 lockdown on food preparation and meal routines, as well as other food-related behaviors, capturing both favorable and unfavorable changes in the family food environment (FFE). Themes and trends are identified and associations with other lifestyle factors are assessed. In overall, families enjoyed more time together around food, including planning meals, cooking, and eating together. Eating more diverse foods and balanced meals was combined with overeating and increased snacking, as parents became more permissive towards food; however, food insecurity increased among families with the lowest income. Adoption of meal planning skills and online shopping behavior emerged alongside behaviors aimed at self-sufficiency, such as bulk purchasing and stockpiling. These results are an important first step in recognizing how this pandemic may be affecting the FFE, including low-income families. Future obesity prevention and treatment initiatives, but also ongoing efforts to address food management, parental feeding practices, and food insecurity, can account for these changes moving forward.

The global food system has three recognized challenges: (a)increasing the availability of food consumption, (b) reducing food loss, and (c) reducing food waste. The increasing demand for food consumption, increasing quantity of food loss, and corresponding increase in food waste are resulting in serious health, aesthetic, social, economic, and environmental problems due to a lack of appropriate planning and management. Despite its importance, there is no clear, concise, and comprehensive definition of food consumption, loss, and waste. Generally, food consumption, food loss, and food waste are dealt with separately. This article presents a logically constructed ontological framework of food consumption, loss, and waste. It gives equal importance to all three aspects of global food management. The systematic ontological framework is general, and the analysis can be applied to any country. The framework deconstructs the combinatorial complexity of the problem and explicates the pathways to manage the consumption, loss, and waste. The ontological framework encapsulates 19*8*7*4*5*6 = 25,536 possible components of the challenge. A critical analysis based on available data using the framework will help to develop strategies to deal with the problem. It can help to discover the gaps and to find ways to bridge the gaps. It is novel to conceptualize food consumption, loss, and waste together.

Food security is intrinsically related to health and well-being. This paper investigates the status-quo of food insecurity among the population residing close to transit in various parts of the United States of America (USA). The data from the 2020 National Health Interview Survey (NHIS) collected by the National Center for Health Statistics (NCHS) of the USA are analyzed in this research. Logistic regression is carried out by treating food insecurity as the dependent variable and socioeconomic variables such as age, income, education and dependency on the Supplemental Nutrition Assistance Program (SNAP) as independent variables. Food insecurity is assessed with aggregated information on four aspects of inputs from those respondents who live near a transit: 1) worry food would run out, 2) food didn't last, 3) couldn't afford to eat balanced meals, and 4) cut the size of meals or skip meals. Findings suggest that respondents who live close to transit in the USA and are from large central metro counties of the Northeast, Southern and Western states showed an increase in food insecurity if they were below 65 years of age, had income below country’s median income or their educational attainment was below bachelor’s degree. There was a significant association found between food insecurity of respondents living close to transit and subscribed to using food stamps or SNAP. Policies that could alleviate food insecurity by reducing cost of living near transit are recommended.

Introduction In 2016 the European Union setup its first structured food provision program to combat food insecurity. We aimed to measure the program’s capacity in assisting its beneficiaries to achieve a healthy diet and measure their satisfaction. Methods A computational study was carried out to calculate daily food provision per person under the program for January 2016-December 2017. A cross sectional survey in 3942 beneficiaries took place in December 2017-June 2018 collecting anthropometric, sociodemographic and program satisfaction data. Descriptive statistics were performed and reported as relatively frequencies, mean ± standard deviation. Results Dairy, fresh meat, legumes, sugar, olive oil and tomato concentrate were the most commonly procured items. The program’s contribution to vegetable, dairy and cereal intake was the lowest (3.4%, 6.1%, 6.0% respectively) as opposed to free sugars (12.2%) and oils (24.5%). The program’s algorithm favors greatly (almost 3-fold) single person applications compared to 4+ persons applications. The monetary value was estimated at 21.23±23.4 euros/food provision, however 64.4% of beneficiaries reported a high positive impact on the household budget. 50.7% and 41.6% reported high positive impact on feelings of anxiety and security, respectively. ~70% of the beneficiaries were highly satisfied with the foods provided, with lower scores for quality and shelf-life (50.7% and 58.8% high respectively). Conclusions The program is met by high beneficiary satisfaction and is perceived as a substantial assistance. Increases in the amounts and variety of foods delivered, with a focus on fruit, vegetables and fish should be considered, to further improve the program’s dietary impact.

In recent decades, given the important role of gamma-aminobutyric acid (GABA) in human health, scientists have paid great attention to the enrichment of this chemical compound in food using various methods, including microbial fermentation. Moreover, GABA or GABA-rich products have been successfully commercialized as food additives or functional dietary supplements. Several microorganisms can produce GABA, including bacteria, fungi, and yeasts. Among GABA-producing bacteria, lactic acid bacteria (LAB) are commonly used in the production of many fermented foods. Lactiplantibacillus plantarum (previously Lactobacillus plantarum) has a long history of natural occurrence and safe use in a variety of food products. This LAB species provides functional properties to various fermented foods by producing a variety of bioactive compounds, including GABA. The present review aims, after a preliminary excursus on the function and biosynthesis of GABA, to provide an overview on the current uses of microorganisms and in particular of L. plantarum in the production of GABA, with a detailed focus on fermented foods.

Sulphites are the most widely used food additives for their versatile applications in processing; perhaps we are negligence of its shortcomings. On account of various research studies, sulphites induce serious allergic reactions and other health alignments, but still regulatory agents permit its usage. Is it a wiser choice? The purpose of this paper is to clear up ambiguity and provide a clear view on why sulphites are employed in the food industry, why its usage is restricted, and why sulphite is a toxicant

A Invasive emerging pollutants from wastewater effluent discharge, such as dyes, pesticides, etc., pose a serious threat to the ecosystem. Advanced oxidation processes (AOPs) under visible light irradiation have emerged as a promising technology to overcome toxic and recalcitrant organic compounds. In this work, the impact of operational factors, including the concentration of Fe3+ or Fe2+, [H2O2], the molar ratio (Oxalate/ Fe3+ or Fe2+), and the initial pH, was studied to obtain high efficiency in the degradation and mineralization of such a food dye to reduce their pollution. The study deals with the comparison of the efficiency of UV, LED, and sunlight irradiation on the photocatalytic degradation of the dye using Fe3+/Lig and Fe2+/Lig complexes. The results showed that sunlight irradiation gave a very rapid kinetic and higher degradation efficiency of over 70%. The optimized conditions for the maximum elimination of the dye with a photocatalytic degradation efficiency (98%) and a mineralization rate of 96% were obtained with the Fe3+/Lig complex, based on the Box Benhken surface design analysis. In the presence of H2O2, the degradation reached an equilibrium stage after 15 min (97.57%) for the Fe(III)/Lig system. Moreover, the inhibition effect of inorganic ions on the photo-Fenton performance of Fe3+/Lig and Fe2+/Lig was studied. The study suggests that the use of nanocrystals of hematite as a Fenton reagent for treating textile effluents needs further investigation. The results showed that the proposed models were well-suited to batch treatment under sunlight. This study not only proposes a Fe3+/Lig and Fe2+/Lig system for the elimination of a food dye without adjusting the pH of the medium, but it also provides insight into the best source of light irradiation for the photocatalytic degradation process.

Regionalization of food systems for shortening supply chains and developing local agriculture to feed city-regions presents particular challenges for food planning and policy. Existing foodshed approaches enable to assess the theoretical capacity of food self-sufficiency of a specific region, but they struggle to consider the diversity of existing crops in a way that could be usable for informing decisions and support urban food strategies. Most studies are based on the definition of the area required to meet local consumption, obtaining a map represented as an isotropic circle around the city, without considering the site-specific pedoclimatic, geographical and socio-economic conditions, which are essential for the development of local food supply chains. In this study we propose a first stage to fill this gap by combining the Metropolitan Foodshed and Self-sufficiency Scenario (MFSS) model, which already considers regional yields and specific land use covers, with spatially explicit data on cropping pattern, soil and topography. We use European-wide available data and apply the methodology in the city-region of Avignon (France), initially considering a foodshed with a radius of 30 Km. Our results show that even though a theoretical high potential self-sufficiency could be achieved for the whole food commodities consumed (>80%), when considering the specific pedological conditions of the area, this could be suitable only for domestic plant-based products, whereas for animal products an expansion of the initial foodshed to a radius of 100Km was required to provide >70% of self-sufficiency. We conclude that it is necessary to shift the analysis from the size assessment to the commodity-group specific spatial configuration of the foodshed based on biophysical and socio-economic features, and discuss avenues for further researches enabling to develop a foodshed assessment as a complex of complementary pieces: the foodshed archipelago.

: Foodshed approaches allow the assessment of the theoretical food self-sufficiency capacity of a specific region based on biophysical conditions. Recent analyses show that the focus needs to be shifted from foodshed size portrayed as an isotropic circle to a commodity-group-specific spatial configuration of the foodshed that takes into account the socio-economic and biophysical conditions essential to the development of local food supply chains. We focus on a specific animal product (beef) and use an innovative modeling approach based on spatial analysis to detect the areas of the foodshed dedicated to beef feeding (forage, pasture, and grassland), considering the foodshed as a complex of complementary areas called an archipelago. We use available statistical data including a census to address the city-region of Avignon (France) covering a 100 km radius. Our results show that the factors driving the use of short supply chains for beef feeding areas are the foodshed archipelago’s number of patches, the connectivity between them, and the rugosity of the boundaries. In addition, our beef self-sufficiency assessment results differ depending on geographical context. For instance, being located within the perimeters of a nature park seems to help orient beef production towards short supply chains. We discuss possible leverage for public action to reconnect beef production areas to consumption areas (the city) via short supply chains (e.g. green, home-grown school food programs) so as to increase local food security through increased local food self-sufficiency.

According to the World Food Programme (WFP), the projected increase in the human population stands at 2 billion people by 2050. At the same time, world food production is witnessing a declining trend over recent years, and 690 million (8.9%) of the world's population are already in severe starvation. Climate variability and climate change impacts on food security are very eminent today. For this reason, this study explored the real effects of climate variability and change on food security in Africa by applying the system Generalized Method of Moments (GMM) and the Panel Corrected Standard Errors (PCSEs) estimators on data from 2001–2018 for 38 selected African countries. The findings reveal that higher amounts of precipitation positively influence food security along two dimensions (food availability and utilization). Hotter temperatures negatively impact food availability and utilization. However, it aids food accessibility in Africa. Similarly, carbon dioxide emissions improve food availability and are harmful to food accessibility and food utilization in Africa. Consequently, the effects of climate variability and change on food security in Africa are undesirable, thereby putting the continent at risk of food insecurity over the long run. Given these findings, the study made appropriate recommendations for policy change to address the negative effects of climate variability and change on food security in Africa.

The general objective of the study is to analyze food insecurity determinants mainly related to food price at macro level. The study used a time series data from the year 1988 quarter one to 2018 quarter four. Our empirical finding on the macroeconomic model show the short term consequence of food price change is positive with food security (negative with food insecurity). The long term consequence of food price change is, however, negative with food security (positive with food insecurity) at macro level. From the variance decomposition, it can be learned that the speed by which the undernourished people decrease in number in the short term because of the inflation happened is higher than the speed by which the number of undernourished people increase in the long run. At macro level, concern should be made to the supply side for food security improvement.

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulas (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the 9-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5-7) and subtle alkaline and nutty tastes, which will facilitate their blending in cuisines. Yet, an appreciable number (32%) of the participants, as unaccustomed to tempeh, scored all the tempeh products very low (2.5-3.4), suggesting food neophobia. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods – which will be essential for their valorization, branding, and marketing.

Technological advances such as blockchain, artificial intelligence, big data, social media, geographic information systems represent a building block of the digital transformation that supports the resilience of the food supply chain (FSC) and increases its efficiency. This paper reviews the literature surrounding digitalization in FSCs. A bibliometric and key-route main path analysis was carried out to objectively and analytically uncover the knowledge development in digitalization within the context of sustainable FSCs. The research began with the selection of 2140 articles published nearly over five decades. Then, the articles were examined according to several bibliometric metrics such as year of publication, countries, institutions, sources, authors, and keywords frequency. A keyword co-occurrence network was generated to cluster the relevant literature. Findings of the review and bibliometric analysis indicate that research at the intersection of technology and the FSC has gained substantial interest from scholars. On the basis of keyword co-occurrence network, the literature is focused on the role of information communication technology for agriculture and food security, food waste and circular economy, and the merge of the Internet of Things and blockchain in the FSC. The analysis of the key-route main path uncovers three critical periods marking the development of technology-enabled FSCs. The study offers scholars a better understanding of digitalization within the agri-food industry and the current knowledge gaps for future research. Practitioners may find the review useful to remain ahead of the latest discussions of technology-enabled FSCs. To the authors’ best knowledge, the current study is one of the few endeavors to explore technology-enabled FSCs using a comprehensive sample of journals articles published during the past five decades.

Commons and food are experiencing a revival in recent years and yet the links between both are almost absent in academic and political discourses. Commons are often portrayed as historical and yet innovative governing mechanisms that can challenge the State-Market hegemony. On the other side, food is both a relevant agent of change and a major driver of planetary destruction, being thus cause and solution to multiple crises that affect humankind. Departing from the commodification of food as one root cause of the broken global food system, this text firstly situates and discusses the different schools of thought (or epistemologies) that have addressed the private/public, commodity/commons nature of goods in general, and then explores how those schools have considered food in particular. To do so, the author has defined five epistemologies, four academic (economic, legal, historical and political) and one non-academic (grassroots activists). The analysis highlights how those epistemologies have yielded incommensurable understandings and conflicting vocabularies, hence creating confusion in the socio-political realm and even rejection around the idea of food being considered as a commons. The economic epistemic regard has reigned over the others by applying an approach to commons, public and private goods that is theoretical, reductionist and ontological instead of phenomenological, therefore preventing or obscuring other scholarly or practical understanding of commons. When applied to food, the iron law of economics dictated that food, a private good based on rivalry and excludability, shall be better allocated through market mechanisms with absolute proprietary rights and valued as a pure commodity. This reductionist view collides with the plurality of meanings of food in different societies, civilisations and historical periods, as other schools of thought indicate. The author uses diverse epistemic tools to re-construct food as a commons, based on its essentiality to human beings and societies and the customary and contemporary praxis to produce, consume and govern food collectively through non-market mechanisms for more than 2000 centuries. As commoning has instituting power to create different political and legal frameworks, if food is valued differently the entire architecture of the global food system would change, as the grassroots activist school claims. Re-commoning food defies the legal and political scaffoldings that sustain the hegemony of market and state decision-makers over eaters and food producers and informs sustainable forms of food production (agro-ecology), new collective practices of governance (food democracies) and alternative policies to regain control over the food system (food sovereignty). Food as a commons is an agent of change with transformative power, no matter what economists say.

Poor hygiene in the food services industry is a critical public health concern in the Maldives, with an average of 35 public complaints per month regarding the poor hygienic conditions of the restaurants in Male’, the capital of Maldives. Thus, this study aimed to identify the level of knowledge, attitude, and the gap of self-reported with the observed practice (KAP) of food handlers as well as the potential association between KAP. 290 food handlers from restaurants were surveyed, demonstrating moderate knowledge (55.5%), moderate attitude (3.62±0.51) and good practice (4.18±0.54). However, it is critical the result shows the food handlers in Male’ have poor practice on the time and temperature control where especially on thawing and storage resulting from a lack of training in the temperature danger zone. The work experience impacting the level of knowledge, education impacts the level of attitude and age, and education and work experience impacting practice. Male’ restaurants mostly employed the foreigners mostly from Bangladesh and the food handlers were identified to have low level of education. Association analysis identified significant relationships between knowledge, attitude, and practice, while the principle component analysis shows categories that are related to each of KAP. This study is fundamental for policymakers to review and improve law enforcement to address the current food safety situation in the Maldives.

We are already more than year away from the pandemic period, followed by a year within a global economic crisis and a war in Ukraine, with the marks and the changes caused in all parameters of life becoming clear now including food choice motives of citizens worldwide. In this study we investigate the changes in food choice motives caused by the pandemic to college students in Greece in the 10 key food motives namely health, convenience, sensory, appeal, nutritional quality, moral concerns, weight control, mood and stress, familiarity, price, and shopping frequency and behavior. A self-response questionnaire survey was carried out in January to February 2023 on a sample of 1017 college students’ participants through the Google platform. Basic statistical tools, combined with cross and Chi-square tests were used in order to analyze the collected data. The results show that students exhibit quiet and very important preferences on health, convenience, weight control, and mood and stress. Food choices related to sensory appeal, nutritional quality, and familiarity is of less importance for the students, similarly to ethical concerns expect the environmental impact of the food which is high to their concern. The motive which continues to have the highest concern for students before and after the pandemic is price looking for value for money food (88.8%), not to be expensive (80.7%), and be cheap (78.7%). The shopping frequency and behavior motives, which were changed during the pandemic, have now returned to the motives of the pre pandemic period, with purchase of foods from supermarket (29%), local grocery (37.6%), and only 12.3% via online, and 20.4% by delivery, weekly or every two weeks. They prefer to cook at home full meals is now very high reaching 74.4%, avoiding eating at a restaurant or fast food (only 27% positives answers). Our findings indicate that students have already returned to their food choice motives of the period before COVID-19 except the home cooking food which is now high in their preference.

Food security is a matter of global concern, as the supply of food is one of the basic needs, ensuring the survival of the species. The trend of globalization and development of the global economy has shifted the responsible, local consumption patterns towards an increased homogeneity of diets, with food products being disconnected from their source, leading to two major results: (1) increased global consumption, driven by the extensive availability of affordable seasonal foods throughout the year and (2) increased uncertainty in the supply chain – susceptible to disruptions, causing food insecurity. To determine what the nutritional model is in the case of the present study – Romania – we developed a questionnaire of 32 questions and distributed it to 1,053 respondents from Romania. The survey was conducted during 2021 and 2022, both in urban and rural areas with the aim of investigating the consumption pattern of the population. The analysis of the questionnaire data reveals overconsumption of animal products, starchy vegetables and bread and pastry products. This nutritional pattern with a high intake in animal protein, correlated with a lack of diversification, is extremely unsustainable, having a negative impact on human health and environmental health.behaviour towards a careful approach to food, environment and personal health, aims to identify consumption patterns that have the potential to increase the sustainability of the food system and a positive correlation with food security. Adopting sustainable dietary patters, based on short supply chains and mindful consumption, has great potential in restoring food security and resilience to adversity.

Food security is a matter of global interest, as the provision of food resources is the primary determinant of human existence. Food is one of the basic needs, ensuring the survival of the species. The trend of globalization and development of the global economy has shifted the responsible local consumption patterns to an increased homogeneity of diets, food products being disconnected from their source. This disconnection led to two major results: (1) increased global consumption, with seasonal foods now available throughout the year, and a decrease in food prices on the global market, and (2) increased uncertainty in the supply chain, susceptible to disruptions, as was the case during the Covid-19 pandemic. The present study, based on the research and analysis of third-party data on food security, sustainable diets, consumption patterns and recommended actions to change the current unsustainable consumer behaviour towards a careful approach to food, environment and personal health, aims to identify consumption patterns that have the potential to increase the sustainability of the food system and a positive correlation with food security. Adopting sustainable dietary patters, based on short supply chains and mindful consumption, has great potential in restoring food security and resilience to adversity.

(1) Background: Several agencies in the United States play a primary role in ensuring food safety, yet foodborne illnesses result in about 3,000 deaths and cost more than $15.6 billion each year. The study objectives included analyzing local health departments’ (LHDs) level of engagement in food safety and other related services, and LHDs’ characteristics associated with those services. (2) Methods: We used data from 1,496 LHDs that participated in the 2019 National Profile of Local Health Departments Survey, administered to all 2,459 LHDs in the United States. Logistic regression analyses were performed to model multiple dichotomous variables. (3) Results: An estimated 78.9% of LHDs performed food safety inspections, 78.3% provided food safety education, 40.7% provided food processing inspections, and 48.4% engaged in policy and advocacy. The odds for LHDs to directly provide preventive nutrition services were 20 times higher if the LHD had one or more nutritionists on staff (Adjusted Odds Ratio or AOR=20.0; Confidence Interval, CI=12.4-32.2) compared to LHDs with no nutritionists. Other LHD characteristics significantly associated with the provision of nutrition services (p<.05) included population size, state governance (rather than local), and LHD having at least one registered, licensed, practical, or vocational nurse. The odds of providing food processing services were lower for locally governed than state governed LHDs (AOR=0.5; CI=0.4-0.7). The odds of performing food safety inspections varied by LHD’s population size, whether a nutritionist was on staff or not, state governance (vs. local), and having completed a community health assessment (CHA) within 5 years. (4) Conclusions: LHDs play a critical role in ensuring safe food for Americans, yet variations exist in their performance, based on their specific characteristics. Adequate funding and a competent workforce are essential for LHDs to utilize evidence-based practices and engage in policymaking and advocacy concerning food safety.

Recent studies have demonstrated silk fibroin’s ability to extend the shelf life of foods by mitigating the hallmarks of spoilage, namely oxidation and dehydration. Due to the potential for this protein to become more widespread, its safety was evaluated comprehensively. First, a bacterial reverse mutation test (Ames test) was conducted in five bacterial strains. Second, an in vivo erythrocyte test was conducted with Sprague Dawley rats at doses up to 1,000mg/kg-bw/day. Third, a range-finder study was conducted with Sprague Dawley rats at the highest consumption amount given solubility and oral gavage volume constrains (500mg/kg-bw/day). Fourth, a 28-day study in Sprague Dawley rats was conducted at the 500mg/kg-bw/day amount. Fifth, an in vitro pepsin digestion assay was performed to assess the potential for protein allergenicity. Sixth, allergenic potential was further assessed using liquid chromatography-mass spectroscopy for detection of allergenic insect proteins. Seventh, the protein sequences were subjected to bioinformatic analyses. Together, these studies raise no mutagenic, carcinogenic, toxicological, or allergenic concerns with the oral consumption of silk fibroin.

The expansion of food production is getting more important due to a rising world population, which is relying on food security on a regional and local scale. Intensive food production systems create a negative impact on the regional ecosystem because of agrochemical pollution and nutrient rich water discharges into nearby rivers. Furthermore, these systems are highly depending on regional water resources causing water scarcity and soil erosion due to the overexploitation of natural resources in general. The objective of this article is to review the water usage in the two most water intensive food production systems, agriculture and aquaculture showing lacking areas, like system management and climate change, which must be considered in the implementation of sustainable water footprint. In addition, the review includes an analysis if the combination of both production system into aquaponic food production and the possibilities of water saving. There are a variety of water footprint analyses for crop and aquatic animal production, but there is also a lack of information about the system management including irrigation systems, system cleaning processes, water substitution, pond removal, evaporation due to climate change and especially in aquaculture, the water footprint of industrial elaborated fish feed.

Currently, active and intelligent packaging have been developed to solve the spoilage problem for rich protein foods during storage, especially by adding anthocyanin extracts. In such film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between active groups in anthocyanins and reactive groups in polymer chains. Additionally, active and intelligent film could monitor the spoilage of rich protein foods in response to pH change. Therefore, this film could monitor the sensory acceptance, and extending the shelf life of rich protein foods simultaneously. In this paper, the structure and functional properties of anthocyanins, the composite actions of anthocyanin extracts and biomass materials, and their reinforced properties of active and intelligent film were discussed. Also, the applications of this film in quality maintenance, shelf-life extension and quality monitoring for fresh meat, aquatic product and milk were summarized. The film that achieves high stability and continuous release of anthocyanins on demand will become an underlying trend in packaging applications for rich protein foods.

Salmonella is the second most frequent bacterial pathogen involved in human gastrointestinal outbreaks in the European Union; it can enter the food production chain from animal or environmental sources or from asymptomatic food operators. European food legislation has established microbiological criteria to ensure consumer protection. Salmonella is listed under both process hygiene criteria and food safety criteria. Each Member State designates an agency to organize or perform controls and other official activities. This paper describes the official control plans performed by competent authorities in northern Italy in the three-year period 2019-2021. A total of 4413 food samples were delivered to the IZS Food Safety laboratories for Salmonella detection and 36 (0.8 %) tested positive. Salmonella was most frequently detected in poultry meat samples (25/36 positive samples) followed by other meat products and pork products. The official controls for the protection of consumer health apply the EU’s from farm-to-fork approach: the samples were collected during production (food production plants) and on the market and from collective catering (restaurants, cafeterias, canteens). This manuscript will provide information about the presence of Sal-monella in foodstuffs and can help competent authorities to set control plans based on a risk assessment.

More people around the world now have obesity than suffer from starvation thanks to our modern food system. Agriculture was transformed over the 20^th century by a variety of technological advancements that relied heavily on fossil fuels. In the United States of America, government policies and economic incentives led to surplus production of cheap inputs to processed food industries that produced a wide variety of heavily marketed, convenient, rewarding, timesaving, and relatively inexpensive ultra-processed foods. The energy available in the United States food supply increased much more than population needs, albeit with large inequities in food distribution and nutrition security. While most of the rise in per capita food availability during the late 20^th and early 21^st centuries in the United States resulted in increased food waste, a variety of mechanisms have been proposed by which changes in the increasingly ultra-processed food environment resulted in excess energy intake disproportionately in people genetically susceptible to obesity. As populations continue to grow, substantial investments in coordinated nutrition and agricultural research are needed to transform our current food system to one that relies less on fossil fuels, preserves biodiversity, ensures environmental health, and provides equitable access to affordable, safe, and nutritious food that reduces the prevalence of chronic diseases like obesity.

Introduction People are presenting with chronic musculoskeletal pain at a younger age, and many fulfil criteria for fibromyalgia. We have recently shown a strong association between fibromyalgia symptoms and autistic traits in a self-selected community population, with the relationship mediated in part by the presence of hypermobility. Many respondents also described food sensitivities and intolerances. This study explores relationships between food issues and fibromyalgia symptoms in this population Methods The study used a nonexperimental, correlational design with data collected from a volunteer sample of 442 adults (aged 18-60) who completed online self-report questionnaires assessing each of fibromyalgia symptoms (ACR criteria), autistic traits (RAADS score) and hypermobility (Beighton’s test). Subjects were also asked to record any food sensitivities, allergies, or intolerances, along with their consequences. Correlation analyses and linear regressions were used to test the relationships between these features and each of fibromyalgia, autistic traits and hypermobility. Data was analysed using parametric and non-parametric techniques to assess the strength and significance of relationships, causes of variance and the potential mediating effect of food-related symptoms in the correlation between fibromyalgia features and autistic traits Results Our self-selected community population had a mean age of 24 years and was 77% female. The prevalence of fibromyalgia, autistic traits and hypermobility was 40%, 65% and 44% respectively. Half of all subjects reported food sensitivity and 31% reported food intolerance. The incidence of food-related symptoms was higher among subjects who met criteria for fibromyalgia than those who reported autistic traits or hypermobility. Food sensitivity and food intolerance were both more significantly associated with fibromyalgia (r=0.24, p>0.001 and r=0.38, p>0.001) than with autistic traits (r=0.15, p>0.01 and r=0.17, p>0.01). Discussion This is the first community study to provide evidence for a direct association between features of fibromyalgia and reported food intolerance and sensitivity. Although self-selected, the findings in our predominantly young population suggest that gluten and lactose consumption may be associated with higher levels of musculoskeletal pain. Avoidance of these foodstuffs was commonly reported to reduce symptoms. Dietary adjustment may merit further investigation as a therapeutic modality for some patients with fibromyalgia.

We seek to elucidate an aspirational vision for the food system and explore whether the characteristics of such a system inadvertently set unattainable standards for rural, low wealth communities. We apply discourse analysis to the following qualitative datasets: (1) interviews with food experts and advocates, (2) scholarly and grey literature, (3) industry websites, and (4) email exchanges between food advocates. The analysis revealed eight aspirational food system discourses: Production, Distribution, and Infrastructure; Healthy, Organic, Local Food; Behavioral Health and Education; Sustainability; Finance and Investment; Huger Relief; Demand Side Preferences; Romanticized, Community Led Transformations. Study findings reveal that of eight discourses only three encompass the experiences of rural, low wealth residents. This aspirational food system may result in the disempowerment of the needs of rural, low wealth groups; a perpetuation of the failure of groups who will be unable to reach the aspirational food vision; silencing of discourses that might question those that play a role in the inequitable distribution of income while sanctioning discourses that focus on personal or community solutions; and the absence of other policy-based solutions that address issues located within the food system. Further research is needed to inform policies and programs to mitigate food insecurity in rural, low wealth populations.

As the global population grows, the demand for food increases and puts a strain on food production systems and agricultural productivity, causing soil degradation. Soil Quality Indexes (SQIs) have been developed to maintain and improve soil quality. However, due to the variety of soils and SQIs, analyzing and comparing results has been historically difficult. Therefore, in this study, we carried out a systematic review with meta-analysis focused on soil quality studies of agricultural soils under intensive agriculture using the unified weighted additive SQI methodology (SQIU). We analyzed 65 quality observations obtained from 22 studies. Chemical indicators were the most prevalent in the SQIUs, followed by physical and biological indicators. Conventional soil management had negative effects on soil quality (–7.55%). From the factors analyzed, the minimum database had a significant effect on the soil quality results, but not the number of indicators that made up the SQIU. The SQIU made up of chemical-biological indicators (CB) presented negatively overestimated measurements of soil quality (–32.53%), exaggerating the damage to the analyzed soils. The indicators that correlated most strongly with the size of the effect on agricultural soil quality were the cation exchange capacity (CEC), carbon to nitrogen ratio (C/N), and microbial biomass carbon (MBC). The SQIU is a feasible tool to interpret the quality of agricultural soils around the world, as it makes it possible to obtain a simple and generalized view of soil conditions.

Childhood malnutrition is one of the most persistent public health problems throughout developing countries including Nigeria. This study focused on the evaluation of complementary food produced by solid-state fermentation of Fonio and Soybean using Rhizopus oligosporus (2710) and Orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum, (B-41621). Solid state fermentation (SSF) was carried out by inoculating Fonio and Soybean with spore suspension (1×10⁶spores/ml) of Rhizopus oligosporus (2710) and OFSP with spore suspension (1×10⁶spores/ml) of Lactobacillus planterum (B-41621). The samples were blended in the following ratios: Fonio and Soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO), and compared with a commercial infant formula which served as the control (CTRL). Quality characteristics of the samples were evaluated. Results showed that moisture, crude protein, fibre, ash content, beta carotene and titratable acidity increased significantly (p<0.05) as fermentation progressed. The iron content ranged from 6.57–8.41mg/100g while the beta carotene content ranged from 15.80 –17.35mg/100g. Viscosity ranged from 8200 –15400cP, while that of swelling capacity ranged from 2.25-3.41(g/g). In sensory scores, there were no significant (p>0.05) difference between the average mean scores of the samples. SSF improved the nutritional content and flavour of the developed complementary food which is needed for infant growth and development.

Food insecurity is an economic and social condition involving limited or uncertain access to food. The problem of food insecurity in communities is influenced by economic conditions, food deserts, and barriers to accessing healthy food. Individuals experiencing food insecurity often endure concurrent problems of financial instability, hunger, and poor mental and physical health. Public and non-profit services in the U.S., such as the federally supported Supplemental Nutrition Assistance Program (SNAP) and community food banks, provide food-related assistance to individuals who are at a high risk of experiencing food insecurity. Unfortunately, many individuals who qualify for these services still experience food insecurity due to barriers preventing them from accessing food. Effective approaches for removing barriers that prevent individuals from accessing food are needed to mitigate the increased risk of chronic disease among vulnerable populations. This study tested a novel food insecurity intervention called FINDING-Food, which stands for Frequent Informational Nudges Directing Individuals to Needed Goods. Informational nudges in the intervention promoted food security through the elimination of information barriers to accessing food. The intervention used in this mixed-methods feasibility study consisted of informational nudges in the form of weekly text messages that were sent to food pantry clients experiencing food insecurity. The study aims were to test the efficacy and acceptability of the intervention by examining whether the informational nudges could enhance food pantry utilization, increase SNAP registration, and promote food security. Quantitative study results showed a lower prevalence of food insecurity in the intervention group than the control group at the end of the study. Qualitative findings revealed how the intervention group found the text messages to be helpful and informative. These study findings can enhance future food insecurity interventions aiming to eliminate barriers that prevent individuals who are food insecure from accessing healthy food.

This study aimed to investigate the occurrence of the artificial sweetener aspartame (E951) in a wide range of foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. The results showed that aspartame was present in a wide range of product groups tested, most commonly in powdered drink bases (84%) and flavored milk drinks (78%). In the solid food groups, the highest mean aspartame content was found in chewing gum (1543 mg/kg, n=241), followed by sports foods (1453 mg/kg, n=125), fiber supplements (1248 mg/kg, n=11), powdered drink bases (1068 mg/kg, n=162), and candies (437 mg/kg, n=339). Liquid products generally had the highest aspartame content in diet soft drinks (91 mg/l, n=2021), followed by regular soft drinks (59 mg/l, n= 574), flavored milk drinks (48 mg/kg, n=207), and mixed beer drinks (24 mg/l, n=40). These results suggest that aspartame is widely used in foods and beverages in Germany and that certain product groups contain higher concentrations of the sweetener than others. However, the levels of aspartame found were generally within the legal limits set by the European Union. These findings provide the first comprehensive overview of aspartame in the German food market and may be particularly useful in informing the forthcoming working groups of the WHO International Agency for Research on Cancer (IARC) and the WHO/FAO Joint Expert Committee on Food Additives (JECFA), which are in the process of evaluating the human health hazards and risks associated with the consumption of aspartame.

The Metabolic Food Waste [MFW (kg of food)], first time developed in 2016 as a new indicator by Serafini and Toti, indicates the amount of food consumed over the nutritional requirements and the impact of this overconsumption on the environment. It is necessary to identify the causes and to develop potential methods to prevent and reduce MFW, at the same time with increasing consumer awareness about unsustainable diets and changing diet habits toward more environmentally conscious consumption patterns. By analysing and corroborating external data available for food waste, nutritional requirements, environmental impact of food waste and consumer behaviour, we identified as primary causes for MFW the lack of nutritional education and little understanding of the nutritional requirements amongst all categories of consumers, no access to appropriate food resources or reduced availability of fresh produced food. We conclude that for the quantification of the negative impact of MFW on both the environment and human health, we need a decisive action to raise consumer awareness for healthy and sustainable diets, together with an uniform worldwide distribution of the nutritious food.

Infections with multi-drug-resistant (MDR) pathogens in food-animals threaten public health and food security. However, the epidemiology and factors associated with MDR Escherichia coli on Ugandan farms are not well known. This study investigated the prevalence, resistance patterns and factors associated with MDR E. coli carriage on chicken farms. A total of 158 E. coli strains were isolated from 158 chicken farms. The disc diffusion method for susceptibility testing was performed. Clinical breakpoints were interpreted according to Clinical and Laboratory Standards Institute guidelines. MDR was defined as resistance to three or more classes of antimicrobials. MDR E. coli prevalence on chicken farms was 62.7% (95% CI: 55.0 – 70.3). High resistance was observed against ampicillin 79.8% (95% CI: 72.7–85.4), tetracycline 72.8% (95% CI: 65.2–79.2), cotrimoxazole 55.7% (95% CI: 47.8–63.3), and ciprofloxacin 38% (95% CI: 30.7–45.9). Farmers who were males (APR = 0.72, CI: 0.55, 0.93), and attained at least secondary education (APR=0.64, CI: 0.46, 0.88) and administration of recommended antibiotic doses (APR = 0.76, CI: 0.59–0.96) posed a lower risk of MDR E. coli carriage. Farms without footbaths posed a heighten risk (APR=1.48, CI: 1.16–1.88). MDR E. coli were highly prevalent on chicken farms. This study underscores the need for antimicrobial stewardship and improved infection prevention strategies on chicken farms.

Given the financial demands of attending college, the transition to new living situations, abrupt changes in social support, and overall lifestyle adjustments, college students are at an increased risk of food insecurity (FI) compared to the general population. Collegiate athletes experience an even greater risk of FI as a result of greater time commitments and energy demands associated with their sports. This heightened vulnerability poses a tremendous threat to student-athletes’ academic and athletic achievements. This study aims to address the prevalence and primary determinants of FI among collegiate athletes while providing potential solutions to navigate and alleviate the effects of diminished food security among this demographic. To address these aims, a total of 18 articles were selected from both peer-reviewed and gray literature. The U.S. Household Food Security Survey Module (US-HFSSM) survey tools were predominantly utilized across universities throughout the United States to gather data on FI. Student-athletes reported experiencing FI across various regions of the United States, including universities in northeastern states (n=5), the southwest region (n=3), the southeast region (n=3), the northwest (n=1), and the Midwest (n=1). Overall, FI prevalence rates ranged from 9.9% to 65% and the most significant contributors included limited financial resources, time management, meal plans, and housing location/amenities. These findings highlight a need for screening, education, and intervention to address FI among collegiate athletes.

Food fraud (often called fake food in South Africa), the deliberate misrepresentation or adulteration of food products for financial gain, is a growing problem in South Africa (SA) with severe public health and financial consequences for consumers and businesses. The recent public outcry against food fraud practices, especially in communities that have lost loved ones due to the consumption of allegedly unsafe foodstuffs, highlights the grave danger that food fraud poses to consumers and the potential for significant reputational damage to food manufacturers. Despite the risks, food fraud often goes undetected, as perpetrators are becoming increasingly sophisticated. The precise magnitude of food fraud remains obscure, as incidents that do not cause consumer illnesses are frequently unreported and, as a result, are not investigated. Food fraud costs the global economy billion annually. This cost is borne by consumers, businesses, and the government. Food fraud can occur at any stage of the food supply chain, from production to processing to retailing or distribution. This is due in part to the limitations of current analytical methods, which are not always able to detect food fraud. This systematic literature review of food fraud in SA looks at several factors that may be contributing to epidemic of food fraud (fake food), including lenient penalties, inadequate government commitment, a complex labelling regulations, emerging threats such as e-commerce, and a shortage of inspectors and laboratories. The review recommends establishing a single food control/safety authority, developing more food safety laboratories, and adopting innovative technologies to detect and prevent food fraud. SA faces a serious food fraud crisis unless decisive action is taken.

Edible insects can diversify diets, improve livelihoods, contribute to food and nutrition security, and have a smaller ecological impact. European Union has categorized insects as novel food, and recently, in 2021 and 2022, two species: Tenebrio molitor and Acheta domesticus have been authorized for commercialization. Acceptance and perception of food risk derived from insect consumption vary depending on factors impacting insect consumption acceptability, including neophobic tendencies, gender differences, familiarity, and gastronomic perceptions. The aim of this work was to evaluate the perception and acceptance of edible insects by exploring those factors. The study was carried out on higher education students from Universities from Valencia (Spain). Students recognize insects for their high nutritional value, particularly protein content, and have varying knowledge levels about specific nutritional components. In terms of labeling and marketing, removing health and sustainability benefits from packaging can improve consumer responses. Most respondents prefer clear labeling of insect derivatives, quality certification seals, and complete information about insect content. Students consider marketing and knowledge as significant influencers of insect consumption. In summary, the text highlights the multifaceted nature of insect consumption acceptability. These insights offer valuable perspectives on insect consumption dynamics.

Starting from an original survey conducted in eight countries in 2021 (Canada, China, Germany, Italy, Russia, Spain, UK, and USA), this research explores the relationship between household food waste and dietary habits in a cross-country comparative perspective. 8,000 questionnaires were recorded from samples representative of adult population of each country through an online survey conducted between the 13th and the 24th of August. The questionnaires were built on the work of Waste Watcher International Observatory on Food and Sustainability, an international observatory of social, behavioral and lifestyles dynamics behind household food waste. Relationship between per capita self-reported amount of food waste (expressed in kilocalories) and self-declared dietary habits (Traditional, Healthy and Sustainable, Vegetarian, Smart, Confused) was estimated using multiple linear regression models. Results show that Smart diets are associated with higher values of food waste in Canada, Spain, UK and USA. Vegetarian diets are associated to lower food waste values in China, Germany, UK and USA but not in Italy, Russia and Spain. Since the share of population adopting a Smart diet is on average 2.7% of the sample, interventions for food waste reduction should focus on this specific type of consumers, often associated to larger amounts of food waste.

Background: Machine learning has revolutionized situational awareness during disaster management by classifying, clustering, and predicting impacted locations and people. Despite its importance, no review has been conducted on machine learning tools for food assistance efforts during emergency or non-emergency situations. The purpose of this scoping review is to address that gap. Methods: Keywords were defined within the concepts of food assistance and machine learning. After the database searches, PRISMA guidelines were followed to perform a partnered, two-round scoping literature review. Text mining and Latent Dirichlet Allocation topic modeling algorithms were used to determine trends. Results: 28 articles met criteria and were included in the analysis. The types of study designs included: model development (42.9%), non-study (i.e., text and opinion) (28.6%), qualitative research (14.3%), case study (10.7%), and meta-analysis (3.6%). There were no quantitative studies. The machine learning tools’ main functions were improving SNAP programs (32.1%), detecting needs and resources (25%), predicting food insecurity (21.4%), and situational awareness of current food insecurity issues (21.4%). None of these studies took place during a disaster or explicitly addressed emergency mitigation, preparedness, or recovery. All of the studies were in early phases of development and implementation. Conclusion: Machine learning tools for improving situational awareness, resource allocation, policymaking, and prediction have the potential to improve food assistance, but there is a lack of implementation and evaluation during all disaster phases. Also needed is more formative work on generating food-related queries and defining variables and features of food security.

Background: Food insecurity is an ongoing problem in the U.S. with implications for health problems and social disadvantages. Past food insecurity intervention studies have targeted barriers to accessing healthy food. Although, information barriers have not been adequately addressed by food insecurity interventions. Methods: This qualitative study involved testing a text message as an informational nudge through interviews among adults in the southwest U.S. (n = 10). Interview questions focused on the message content, persuasiveness, relevancy, clarity, and details that participants liked and disliked. A qualitative content analysis of interview responses then highlighted any necessary modifications to the text message. Results: Interview responses highlighted that the message conveyed details about how to access food assistance resources. The message was perceived as informative, clear, and friendly. Participants highlighted the need for better spacing in the message layout, more details about the Supplemental Nutrition Assistance Program (SNAP), and why SNAP is relevant. Conclusion: Text message readability and informativeness were common concerns raised during interviews. Participant-informed modifications to the text message were applied in preparation for using the message in a food insecurity intervention. Future food insecurity research efforts should similarly test novel interventions to ensure the intervention is acceptable for the target population.

The purpose of this work was to achieve non-destructive detection of the internal defects of in-shell walnuts using X-ray radiography technology based on improved Faster R-CNN network model. First, the FPN structure was added to the feature extraction layer to extract richer image information. Then ROI Align was used to instead of ROI Pooling for eliminating the localization bias problem caused by quantization operation. Finally, the Softer-NMS module was introduced to the final regression layer with the predicted bounding box for improving the localization accuracy of the candidate boxes. The results indicated that the internal defects in intact walnuts with shells could be identified effectively using the proposed improved network model in this study. Specifically, the discrimination accuracy of the in-shell sound, shriveled and empty-shell walnuts were 96.14%, 91.72% and 94.80% respectively, and the highest overall accuracy can reach 94.22 %. Contrasted with original Faster R-CNN network model, the mAP and F1-value of the improved Faster R-CNN model increased by 5.86% and 5.65%, respectively. Consequently, the proposed method can be applied for the in-shell walnuts with shriveled and empty-shell defects.

One of today’s most critical challenges is ensuring a sufficient food production and supply for the ever-expanding global population. Recently, many countries around the world, particularly those in Africa, grapple with severe hunger and food insecurity, frequently exacerbated by escalating global prices, persistent insecurity, and the repercussion of the COVID-19 pandemic. However, this study undertook an extensive review of the prevalence and severity of hunger and food insecurity across diverse countries and regions. The review utilised several metrics, including Global Hunger Index (GHI) scores, Global Food Security index (GFSI) scores, 2023 data (related to two Sustainable Development Goal 2 (SDG2) target) from the Food and Agriculture Organization (FAO), and other pertinent sources to assess the current status of the countries included in this study. The 20 countries with 2023 GHI scores below 5 were collectively ranked from 1 to 20, signifying low hunger levels. However, Central African Republic (CAR) received the lowest ranking at 125 out of 125, with a score of 42.3, indicating an alarming level of hunger. Finland achieved the highest GFSI score of 83.7, with Oman showing the most notable GFSI improvement at +13.8, while Syria experienced a significant decline in GFSI score by -10.5. Over time, many countries, particularly the developed ones, witnessed significant improvement in their GHI and GFSI scores. Meanwhile, most countries in sub-Saharan Africa experienced the most deterioration in their GFSI scores and notable increases in their GHI scores. The review documented the significant progress made by countries and regions in reducing levels of hunger and food insecurity, while highlighting the substantial burden borne by sub-Saharan Africa (SSA) in combating global hunger and food insecurity.

The objectives of this study are threefold. First, we evaluate the applicability of the information–motivation–behavioral skills (IMB) model for predicting organic food purchase intention (OFPI) in adults with chronic conditions. Second, we examine the indirect effects of organic food knowledge, attitudes toward organic food purchase, and subjective norms on OFPI through self-efficacy. Third, we examine whether these indirect effects are moderated by gender and educational attainment. Data were collected from Indian adults with chronic conditions using a self-administered questionnaire. The results show significant indirect effects of organic food knowledge, attitude toward organic food purchase, and subjective norm on OFPI through self-efficacy. Moreover, the mediating effect of knowledge was moderated by gender and education attainment, with the effect being stronger for females and among individuals with a lower level of education. Organic food marketers, social marketers, and public health agencies promoting organic food consumption to people with chronic conditions should aim to increase their confidence in comprehending organic food. This study contributes to the literature by assessing the applicability of Fisher and Fisher’s (1992) IMB model in understanding behavioral intention toward organic food.

Food production is a complex matter, affecting people’s lives, organizations’ profits, and the well-being of the whole planet and has multifaceted ethical considerations surrounding its production, distribution, and consumption. This paper addresses the pressing need to confront ethical challenges within the food system, encompassing issues such as environmental sustainability, food security, and individual food choices for better oral and systemic health of all individuals around the globe. From agricultural practices to global trade and food waste, ethical implications are addressed across various domains, highlighting the interconnectedness of ethical decision-making in the food industry. Central themes explored include the ethical dimensions of food production methods, the impact of global trade on food ethics, and the role of individuals in making ethically informed food choices. Additionally, the paper dives into the spiritual and physical significance of food, particularly through the lens of oral health as a gateway to holistic well-being. Recognizing the complexity of the food ecosystem, the paper calls for serious interventions in legislation and economics to promote ethical protocols and techniques for sustainability reasons. It emphasizes the importance of ethical considerations in food safety management systems, regulatory frameworks, and quality standards. Moreover, the paper underscores the need for a comprehensive approach to address ethical dilemmas and moral values inherent in the food industry and oral health policies, advocating for the adoption of the precautionary principle and ethical decision-making frameworks. The article aims to serve as a call to action for stakeholders across the food industry and the healthcare sector, to prioritize ethical practices, promote transparency, rearrange economic parameters and work towards a more sustainable and equitable food system for inner and outer oral and systemic health and human sustainability for all.

A cross-sectional study was applied to investigate the influence of food systems and food environments on food choices and nutrition transition of households in Limpopo province, South Africa. A sample of 429 households were systematically selected using a paper selection draw from three districts. Food systems, food environments, food choices, and nutritional measurements of the households and informants were assessed, using a validated questionnaire. Most of the household informants responsible for food procurement were females (80.4%). There was a significant association (p < 0.001) between proximity to food stores and dietary diversity of the households. Staple foods were available in almost all surveyed households (95.6%). More than half of the households (59.8%) had home gardens in their yards. Almost half of the households (48.4%) had a low Dietary Diversity Score. The study revealed that 46.0% of households were food secure. Over a third (36.2%) of households’ informants were obese and 32.5% were diabetic. The mean total blood cholesterol was 3.69 ± 0.74 mmol/L. A high percentage of both females (89.6%) and males (91.5%) had normal haemoglobin levels. Most of the informants had normal systolic blood pressure levels (63%), with just over half who had high diastolic levels (57%). The 25 coping strategies were applied during food shortages periods. Even though the food environments provided both obesogenic and protective foods, the consumption of unhealthy foods was high.

The study addresses the urgent environmental issue of climate change, focusing specifically on the role of local food, which is produced and consumed locally, helps reduce carbon emissions by eliminating the need for long-distance transportation. Through quantitative analysis, this study elucidates the potential benefits in environmental impact achieved through the consumption of local food: the significant reduction in carbon emissions. Specifically, the consumption of local food is found to yield an annual decrease of 2,421,296 tCO2 emissions, representing 2.5% of South Korea’s total greenhouse gas emissions from the transportation sector. This reduction further translates into an estimated economic value of USD 54.23 million (KRW 70.5 billion). This study underscores the potential of local food consumption as a tangible strategy to overcome environmental problems. Moreover, its academic contribution lies in its comprehensive analysis of the economic and empirical impacts of local food consumption on environment. Moving forward, we propose policies such as supporting local food distribution networks, providing public education on local food, fostering the local food industry, and providing incentives to revitalize local food consumption.

Transitioning towards sustainable food systems and sustainable diets is critical in reducing environmental impact and achieving the Sustainable Development Goals established by the United Nations General Assembly. This transition requires collaborative efforts across multiple stakeholders, including the general public’s knowledge and attitudes. To assess the knowledge and attitudes towards food sustainability we carried out a cross-sectional study among Kuwait University students with a total of 278 participants aged ≥18 years (78% females and 22% males). A validated questionnaire was used for this study. Most respondents (&gt;70%) recognized the concept of “local food” and “environmental impact.” The concept “green water-blue water” was least recognized among respondents (75%). Participants perceived that a sustainable diet was rich in vegetables, included plenty of fresh products and was affordable. Participants (&gt;66%) perceived that a positive impact of meat and its derivatives towards sustainability, a misconception most common among males. Overall, participants with more knowledge about environmental concepts showed favorable attitudes towards a sustainable diet. Women showed more interest in changing their current dietary habits towards food sustainability. In conclusion, despite participants’ positive attitude towards food sustainability, lack of understanding persists, necessitating public health interventions aimed at educating consumers about sustainable diets and its impact on the environment.

On a global scale, food safety and security aspects entail to be considered throughout the farm to fork continuum considering food’s supply chain. Generally, the agri-food system is a multiplex network of interconnected features and processes, with a hard predictive rate, where maintaining the food’s safety is an indispensable element and is part of the Sustainable Development Goals (SDGs). It has led the scientific community to develop advanced applied analytical methods, such as Machine learning (ML) and Deep Learning (DL) techniques applied for assessing foodborne diseases. The main objective of this paper is to contribute to the development of the consensus version of ongoing research about the application of artificial intelligence tools in the domain of food-crops safety from an analytical point of view. Writing a comprehensive review for a more specific topic can also be challenging, especially when searching within the literature. To our knowledge, this review is the first to address this issue. This work consisted of conducting a unique and exhaustive study of the literature, using our TriScope Keywords-based Synthesis methodology. All available literature related to our topic was investigated according to our criteria of Inclusion and Exclusion. The final count of data papers was subject to deep reading and analysis to extract the necessary information to answer our research questions. Although many studies have been conducted, limited attention has been paid to outlining the applications of AI tools combined with analytical strategies for crop-based food safety specifically.

Recently, the world has experienced severe food insecurity problems with most countries having inadequate access to affordable, nutritious and safe foods. Consequently, many food innovations and technologies have been approved to secure sustainable access to food for millions of people. This study investigated the implementation of two technologies to address food insecurity, namely genetically modified foods (GMOs) and the use of antibiotics in crops and animal production. In particular, the study explored how their implementation can be governed responsibly through approved legislation. Therefore, the knowledge, attitudes and practices as well as the governance of antibiotic resistance risks and GMO foods were assessed. In-depth key interviews were conducted for the qualitative survey with triangulation with quantitative data sources. The findings showed that 46% of the population have little knowledge about GMOs with about 79% indicating that food with GM ingredients were being consumed in the country. The main concerns reported on GM foods by most respondents were impact on environment, human health and adverse effects on traditional farming practices with 36% indicating that it intensifies contamination and 32% indicating that it contributes to loss of biodiversity. Notably, 64%) reported that GMOs are a solution to food security and that they are safe. On the use of antimicrobials mainly meant to prevent diseases and access better markets, respondents perceived their use to be associated with antimicrobial resistance a “large level of risk” (score 2 in a scale of 1-3) (M = 1.85, SD = 1.06). Overall, the study found that efforts towards promoting awareness on antibiotic resistance risks and response in human health is relatively limited as reported by 56% of the respondents. Findings show that most of the respondents have only seen minimal or small-scale awareness campaigns. On governance of the two technologies, 71% and 50% of the respondents reported that scientists and elected officials respectively have the greatest role in governance of GMOs with small scale farmers playing a negligible role. Further, it was noted that all the respondents were knowledgeable in AMR and GMO technologies and these findings are crucial to the advancement of food innovations that are geared towards achieving food security in Kenya. This study highlights the risks associated with the poor governance and implementation of technologies and the need for a framework for technological risk governance that is sensitive to local values and socio-economic circumstances that will benefit the achievement.

The aim was to evaluate the influence of model (alcohol, sugar, salt, protein and acid) and real foods and beverages on the viability of probiotics during incubation and artificial digestion. Viability of monocultures Lactobacillus acidophilus CCM4833 and Bifidobacterium breve CCM7825T and commercial mixture of 9 probiotic bacterial strains were tested by cultivation assay and flow cytometry. In model foods, the best viability was determined in the presence of 0.2 g/L glucose, 10% albumin and 10% ethanol. As the most suitable real food for probiotic survival complex protein and carbohydrate substrates were found, such as beef broth, potato salad with pork, chicken with rice, chocolate spread, porridge and yoghurt. The best liquid was milk and meat broth, followed by coca-cola, beer and coffee. Viability of probiotics was higher when consumed with meals than with beverages only. Addition of prebiotics increased the viability of probiotics especially in presence of instant and fast foods. Generally, the highest viability of probiotics during artificial digestion was observed in mixed culture in presence of protein, sugar and fat or their combination. The increase of cell viability observed in such foods during model digestion may further contribute to the positive effect of probiotics on human health.

Food allergy has been recognised by the World Health Organisation as a chronic disease that could lead to fatality. The symptoms can mediate from mild to severe consequences. Some cases have reported that food allergy sufferers are bullied and are discriminated at workplace, thus increasing their stress level, apart from facing difficulty in consuming certain food due to allergy. This has an adverse effect on the quality of life amongst food allergy sufferers. Medical bills are increased when food allergy sufferers become unknowingly exposed to food allergen. Hence, this study investigated food allergens among food allergy sufferers in order to make their lives better. A total of 250 respondents participated in an online survey. Surprisingly, apart from chicken, soybean and other food allergens that have been listed under the Big Eight Allergens, the respondents mentioned some fruits that could trigger allergic reactions, such as rambutans and watermelons. Food allergy sufferers can be allergic to seafood and seafood products as well, such as shrimp paste or locally known as belacan, which refers to fermented shrimp paste cured under the sun. It is a common food ingredient used among Malaysians. The study findings offer practical insights, such as avoidance of food allergens amidst food allergy sufferers and help the government to carefully manage for menu planning. The knowledge contribution of this study reveals several specific food and fruits, as aforementioned, which appear to be common and nutritious food, yet harmful to food allergy sufferers.

Food intake plays a pivotal role of human growth, which necessarily contributes 45% of global economy and wellbeing in general. Consumption of balanced food is elementary for overall good health while a shift of equilibrium can lead to malnutrition, prenatal death, obesity, osteoporosis and bone fractures, coronary heart diseases (CHD), idiopathic hypercalciuria, diabetes and many more. Though CHD, osteoporosis, malnutrition, obesity are being classified thoroughly in the literature, there are fragmented findings in the regime of kidney stone diseases (KSD) and the correlation with food intake therein. KSD associated with hematuria and renal failure poses an increasing threat to the healthcare and global economy while its emergence of Indian populations is being affected with multi-factorial urological disorder resulting from several factors. In this realm, epidemiological, biochemical, macroeconomic situations been portrayed when food intake is also a paramount importance which rarely been forecasted. Hence, in this article we will be reviewing the corollary connotation with diverse food consumption and the efficacy it plays in KSD extrapolating in Indian context.

The internationals guidelines about food intolerances, allergy and immunity provide for rigorous steps in which ultrasonography is not provided. However there is evidence in literature about an ancillar role of ultrasonography in these conditions. In this report we analyze the main pathologies with allergic or immune pathogenesis

The flow behavior of the administrated fluid matrices demands careful assessments for stability as consumed by individuals with dysphagia. In the present study, we incorporate tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300±20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 ℃ than 4 ℃, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p<0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-contained nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 ℃ processing. The 3-min thermal processing HDP-nectars remained stable and met dysphagia-friendly requirements under 4 ℃ storage for 28 days regardless of the types of fluid bases (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.