Abstract: Lactic acid bacteria (LAB) and yeasts constitute functionally important components of cheese microbiota, contributing to acidification, aroma formation, prolonged shelf life and microbial safety. This study investigated the antimicrobial activity, antibiotic susceptibility, and growth kinetics of LAB and yeasts isolated from selected ripened Ugandan cheese varieties in order to evaluate their suitability as starter or adjunct cultures. Isolates were identified through morphological, biochemical, and molecular approaches. Antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa was assessed using agar well diffusion following established protocols. Antibiotic susceptibility was determined using disc diffusion in accordance with EUCAST and CLSI guidelines. Growth kinetics across pH gradients were monitored using a Bioscreen C automated microplate reader. The cheeses harbored diverse microbial communities, with considerable variation in antimicrobial activity among isolates. Pediococcus pentosaceus exhibited clear inhibition of S. aureus, whereas most isolates demonstrated limited antagonistic effects. Antibiotic susceptibility testing revealed multidrug resistance in Pediococcus acidilactici and in some opportunistic contaminants, emphasizing the need for careful safety assessments. Growth analysis showed that LAB grew optimally at moderately acidic pH (4.5–5.5), while Yarrowia lipolytica and Staphylococci preferred near-neutral conditions (pH 6.5–7.5). These findings highlight the presence of technologically valuable strains in Ugandan cheeses while underscoring the importance of antibiotic resistance screening in artisanal dairy systems. Select LAB strains, particularly P. pentosaceus and Lactiplantibacillus plantarum, show potential for starter culture development following genomic safety verification.

Abstract: Background: Infertility and hormonal imbalances are becoming more prevalent issues among women globally, particularly in developing countries. Plant-based, protein-rich dietary interventions offer a natural approach to support reproductive health and metabolic balance. Protein-rich legumes from Uttarakhand's Kumaoni and Garhwal region combined with Asparagus racemosus (A. racemosus) (Shatavari) may provide phytoestrogens, antioxidants, and steroidal saponins that contribute to female hormonal and reproductive well-being. Objective: This study aimed to develop and characterize a protein-rich A. racemosus–legume premix as a therapeutic supplement targeting women’s reproductive and overall health. Methods: Four formulations of the premix were prepared using a mixture of legumes, A. racemosus powder, Kulthi Dal, Moth Bean dal, bhat dal, jaggery, and cocoa powder. The formulations were evaluated for proximate composition and mineral analysis, phytochemical levels (phenolics, flavonoids, and tannins), and antioxidant activity. Functional and structural properties were assessed using Fourier-transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, and particle size analysis. Microbial safety was confirmed through total plate count and the absence of yeast, mold, and pathogenic bacteria. Results: Among the four formulations, BKMA4 demonstrated the highest antioxidant activity (19.74 ± 0.45), elevated fat (19.04 ± 0.32) and fiber content (6.04 ± 0.24), Phenolic content (mg GAE/g) 1.0929 ± 0.1351,and uniform particle size (~1000 nm), suggesting improved dispersion and potential bioavailability. BKMA3 exhibited the highest protein content (9.02 ± 0.17). The premix successfully combined anthocyanin and isoflavone-rich legumes with saponin-containing A. racemosus, creating a nutrient-dense therapeutic, high-protein supplement for female reproductive and metabolic health. Conclusion: The developed protein-rich A. racemosus–legume premix shows promising dietary supplement as a functional food for women, providing both macronutrient support and bioactive compounds to address reproductive and metabolic health needs.

Abstract:

Previous research showed that a strain of Leuconostoc mesenteroides, isolated from goat’s raw milk cheese, was effective in slowing down the growth and reducing the maximum concentration of L. monocytogenes when evaluated in a milk model; and, furthermore, that the extent of inhibition was dependent on the milk initial pH. The objectives of this study were: (1) to determine whether the growth of L. monocytogenes in goat’s pasteurized milk cheese during maturation could be approximated from growth data obtained in the milk model medium, either in monoculture or in coculture with L. mesenteroides; and if so; (2) to model a milk-to-cheese conversion factor (Cf) for L. monocytogenes growth rate. Challenge tests were conducted by inoculating L. monocytogenes in monoculture and in coculture with L. mesenteroides in goat’s pasteurized milk adjusted at initial pH levels of 5.5, 6.0 and 6.5. The process of cheesemaking went on, and cheeses were ripened at 12 ºC during 12 days. Each experimental growth curve was adjusted to a pH-driven dynamic model where the microbial maximum growth rate is a function of pH. As observed in the milk model medium, in coculture with L. mesenteroides, the optimum growth rate (μ_opt) of L. monocytogenes in maturing cheese was affected by the initial pH of milk: the lowest rate of 0.863 ± 0.042 day^-1 was obtained at the initial pH 5.5, in comparison to 1.239 ± 0.208 and 1.038 ± 0.308 day-¹ at pH 6.0 and 6.5, respectively. Regardless of the milk initial pH, L. mesenteroides did not reduce the maximum load of L. monocytogenes in maturing cheeses, as it did in the milk medium. By contrary, at the milk initial pH of 5.5, 6.0, and 6.5, L. mesenteroides was able to decrease, on average, 2.2-fold, 1.5-fold and 1.9-fold the μ_opt of L. monocytogenes in both milk medium and cheese, without significant differences between matrices. Following such validation in goat’s cheese, the square-root of milk-to-cheese Cf for L. monocytogenes was estimated as 0.751 (SE=0.0108), and type of culture (monoculture, coculture) was not found to affect Cf (p=0.320). In conclusion, this work validated pre-acidification of milk as an efficient strategy that, when combined with the use of a protective culture, can synergically enhance the control of L. monocytogenes in cheese.

Abstract:

Dried hops are used in beer production for imparting bitterness and characteristic aroma. Herein, Cascade hop cones are dried using the following two methods: conventional hot-air drying at 52 °C and innovative low-temperature drying at 30 °C via heat-pump technology. The dried hops are used either as whole cones or processed into pellets for brewing. The terpenoid composition of fresh hops, dried cones, pellets and the resulting beers is analysed using headspace solid-phase microextraction coupled with gas chromatography–quadrupole mass spectrometry. Twenty-three mono- and sesqui-terpenes are identified in fresh hops, while 23–26 compounds are detected in dried hops and their corresponding beers, depending on the drying method. Beers brewed with cold-dried cones exhibit a higher concentration of terpenes, especially oxygenated terpenoids and sesqui-terpenes. By contrast, hot-dried pellets exhibit major proportion of monoterpenes and fewer sesquiterpenes. However, cold-dried pellets result in higher levels of oxygenated sesquiterpenes in the final product. These results suggest that hop-drying temperature and physical form markedly affect the aromatic profile of beer. Furthermore, variations in hop terpenoids can influence aroma development through yeast biotransformation during fermentation.

Abstract: Fresh produce represents a key interface in the One Health continuum, connecting environmental, agricultural and clinical settings where opportunistic bacteria can circulate. Among them, Stenotrophomonas comprises an environmental genus of growing concern due to its multidrug resistance and rising clinical relevance. To investigate their diversity and pathogenic potential, nineteen isolates from vegetables, irrigation water and hospital sources were characterized by MLST, growth kinetics, biofilm formation, antimicrobial susceptibility assays and whole-genome sequencing. Phylogenetic analyses grouped 12 isolates within the Stenotrophomonas maltophilia complex (SMC) (clinical S. maltophilia (n = 7) and environmental S. geniculata (n = 4) and S. sepilia (n = 1)) and seven non-SMC isolates, including S. indicatrix (n = 5) and two unclassified clinical strains. Environmental S. geniculata and S. sepilia isolates showed robust growth at 37 °C and biofilm formation comparable to clinical lineages. Genomic analyses further revealed shared mobile loci (afaD, fhaB, zot) and homologous plasmids between environmental and clinical isolates, suggesting a connected gene pool. The identification of environmental strains with virulence-associated traits and clinical-like phenotypes supports fresh produce as a potential reservoir and transmission route for opportunistic Stenotrophomonas, underscoring the need for integrated surveillance across the food–health interface.

Abstract: From clinical and experimental studies, it appears that supplementation with specific amino acids may be relevant to correct for amino acid deficiency in case of insufficient supply from dietary proteins in regards with the amounts needed for optimal metabolism and physiological functions. Clinical and experimental arguments suggest that amino acid supplementation may be indicated in specific situations under a specific nutritional context. However, it is essential not to overdose with excessive quantities of amino acids in supplements thus beyond the upper levels of safe intake (ULSI). In this narrative review, we recapitulate the protein and amino acid requirements for the general population and for subgroups of population including vulnerable subgroups, and these requirements are compared to the usual consumption. Typical examples of clinical trials showing benefits from amino acid supplementation in different physiological and pathophysiological contexts are presented together with results obtained from experimental studies in that field. Finally, parameters such as the no-observed-adverse-effect-level (NOAEL) values used to determine the ULSI for amino acid supplementation are defined, and values determined in clinical trials are given and discussed.

Abstract: Rutin, a naturally occurring flavonoid, is widely recognized for its potent antioxidant, anti-inflammatory, and cardiovascular-protective properties. However, its therapeutic potential is significantly limited by poor aqueous solubility, low dissolution rate, and inadequate bioavailability. Commercially available rutin formulations, such as Nature Plus® 500 mg tablets, exhibit rapid disintegration but fail to achieve satisfactory dissolution, releasing less than 50% of the drug within one hour. This study aims to address these limitations through the development of novel rutin herbosomes—a phospholipid-based delivery system—and subsequent conversion into freeze-dried granules for improved stability, flowability, and dissolution performance. In an innovative approach, probiotic-derived excipients were incorporated to enhance gut absorption and provide synergistic nutraceutical benefits. Herbosomes were prepared using rutin and phosphatidylcholine in aprotic solvents, followed by freeze granulation with Eudragit S100 and maltodextrin. Comprehensive evaluation included vesicle characterization, flow properties, dissolution testing, and cytotoxicity assessment. Results demonstrated that herbosomal formulations achieved >90% drug release within 45 minutes, with excellent flow characteristics (Carr’s Index: 8–10; Hausner’s Ratio: 1.1–1.2) and non-toxic profiles. Probiotic enrichment further enhanced dissolution and stability. This study presents a promising, multifunctional strategy for enhancing the oral bioavailability of poorly soluble nutraceuticals.

Abstract:

This is the first scientific report on the fruit characteristics of Chondrodendron tomentosum Ruiz & Pav. (Menispermaceae). Biometric and physicochemical parameters were characterized across three fruit ripening stages (green, turning, ripe). Additionally, proximate composition was determined in ripe fruits, and methanol concentration (25–75%), ultrasonic amplitude (30–70%), and time (1–15 min) were optimized using response surface methodology with a Box-Behnken design. During ripening, weight increased by +47.7% (3.89 to 5.74 g; p < 0.0001), TSS by +26.1% (7.00 to 8.83 °Brix), pH decreased by 32.0% (6.28 to 4.27), and acidity increased by 276% (0.25 to 0.94%). The quadratic models demonstrated high predictive accuracy (R² > 96.5%; p < 0.004). Optimal conditions (57% methanol, 70% amplitude, and 15 min) maximized total anthocyanin content (120.71 ± 1.89 mg cyanidin-3-glucoside/L), total phenols (672.46 ± 5.84 mg GAE/100 g), and antioxidant capacity (5857.55 ± 60.20 µmol Trolox/100 g) in ripe fruits. Anthocyanins were undetectable in green fruits, reaching 46.01 mg C3G/L in turning fruits and 120.71 mg/L in ripe fruits (162% higher than turning fruits). Principal component analysis (90.6% variance) revealed synchronized co-accumulation of anthocyanins and phenols, enhanced by vacuolar acidification. These results position ripe C. tomentosum fruits as a raw material for natural colorants, nutraceuticals, and functional foods.

Abstract: Cherry tomatoes are highly appreciated for their nutritional value, but remain highly perishable due to rapid respiration and senescence. This study evaluated the combined effect of plasma-activated water (PAW), a sodium caseinate-based edible coating, and antioxidant active packaging on the quality evolution of minimally processed (MP) cherry tomatoes stored at 1 °C, 4 °C, and 8 °C for 15 days. Samples subjected to the full treatment (PAW wash + coating + active packaging) are hereafter referred to as prototype samples, while untreated fruits served as controls. Physical, chemical, nutritional, and microbiological parameters were monitored and modelled using pseudo-zero- and first-order kinetics, with temperature dependence described through the Arrhenius equation. The combined treatment significantly reduced the degradation rates of pH, titratable acidity, total polyphenols, and antioxidant capacity, with kinetic constants up to 45% lower than those of the controls. Prototype samples better preserved polyphenol content and antioxidant capacity across all temperatures, particularly at 1 °C and 4 °C. Microbial loads were generally comparable between groups. However, prototype samples exhibited lower Enterobacteriaceae at 8 °C and higher yeast/mould counts at 4 °C and 8 °C. Overall, the multi-hurdle approach effectively slowed quality deterioration without affecting visual appearance. The kinetic modelling framework enabled reliable shelf-life prediction, highlighting the potential of combining mild, sustainable technologies to enhance the quality and safety of MP cherry tomatoes.

Abstract: The study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle, Hipp); one hydrothermally processed whole meal oat flour (TAU®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU® and Bauck products varied widely in their sensory properties re-garding bitterness, sweetness, taste and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU® and Bauck scored higher than Hipp and Holle. In the hedonic sensory test, only minor differences between the samples were described. The emotional pro-filing conducted by consumers revealed product differences like those found by trained observers. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers.

Abstract: This paper introduces a Hybrid Intelligence Framework (HIF) for human-AI collaboration in the analysis of complex biological and behavioural datasets. HIF combines generative-AI pattern surfacing with subject-matter-expert (SME) curation to support transparent, auditable interpretation in small, multivariate studies. We demonstrate the framework using a two-week fibre-enriched food intervention in autistic adults, in which twelve participants consumed a savoury nugget daily while providing oral and faecal microbiome samples, baseline diet information, and daily sensory enjoyment ratings. The dataset was analysed independently using two approaches: a conventional SME pipeline based on Healthy Diet Index (HDI) grouping and established microbiome statistics, and a HIF workflow that derived an alternative fibre-intake score and used iterative human-AI dialogue to explore patterns. Despite these different analytical routes, both approaches converged on the same core findings. Participants with lower baseline fibre intake showed larger microbiome compositional shifts over two weeks, alpha-diversity responses were heterogeneous, and beta-diversity separation was clearer among low-fibre or low-HDI participants. Both analyses identified reductions in opportunistic genera and an apparent link between higher product enjoyment, better adherence, and clearer microbial trajectories. This case study illustrates how HIF can complement expert statistical analysis by reframing small, noisy datasets, making analytical assumptions explicit, and linking sensory enjoyment with microbiome responsiveness. To our knowledge, this is the first application of a structured HIF in food and sensory science.

Abstract: The intestinal barrier is a complex and dynamic structure that plays a critical role in maintaining gut health. Though, pathological conditions such as, dysbiosis or inflammation that could damage the intestinal barrier to varying degrees, aggravating the primary disease. Recently, fermented plant-origin foods and probiotics were used as an alternative for health remedy. For this reason, in this current study, we made the inquiries about the effect of Tunisian zgougou juice obtained upon both spontaneous (J) and driven fermentation (J(A1+A2)) with autochthonous probiotic bacteria Lactiplantibacillus plantarum (LP) species A1 and A2, the whole bacteria (A1) and (A2) and their CFS. The cell integrity and permeability was assessed based on the TEER measurement on monolayer cell culture of Caco-2 cell, then the gene expression levels of the tight junction proteins (TJP) and the gene expression level of the inflammatory cytokine TNFα were evaluated using the RT-PCR. Our experimental findings exhibited that the driven fermented had a potential protective effects on intestinal barrier function in vitro shown by the great increase the electrical barrier detection (TEER) between Caco2 cell reaching ca. 690 to 963.33 Ω/cm2, although the regulatory mechanism has not been reported yet. Otherwise LP (A1 and A2) and their CFS showed moderate results. Furthermore, J(A1+A2) promoted the mRNA relative gene expression of the different tested tight TJPs and moderated the intestinal inflammation by influencing the TNFα expression. This study revealed that probiotics and especially probiotic-based plant-origin fermented functional foods (Tunisian zgougou juice) could improve and reinforce the intestinal barrier which provide new ideas for treating intestinal injury-related diseases, and have to be a revival in worldwide popularity, mostly as a consequence of claims made about their health benefits. So that, to completely reveal the health advantages of these probiotic LAB strains for humans and this new food matrix, additional in vivo and clinical investigations are necessary, as highlighted by the limitations of in vitro models.

Abstract: Cultured meat is increasingly considered a potential complement to conventional meat, yet the determinants of its acceptance remain unclear. This study examined whether motivations underlying conventional meat purchasing are associated with attitudes and behavioural intentions toward cultured meat among adult Polish meat eaters (n = 425). A cross-sectional online survey assessed attitudes, perceived risks, general acceptance, behavioural intentions and socio-demographic characteristics. Overall attitudes and acceptance were moderately positive, while concerns related to technological risk and naturalness persisted. Four psychographic segments were identified, with cautious optimists (35.9%) and concerned ambivalents (33.3%) representing the largest groups. Associations between conventional meat-purchase motivations and attitudes toward cultured meat were statistically significant but modest, with ethical and environmental motives showing weak positive associations and sensory-oriented motives showing weak negative ones. The correspondence between segmentation based on conventional meat motivations and that based on cultured-meat orientations was limited, indicating only partial structural overlap. Younger, urban and higher-educated respondents were disproportionately represented in the more favourable segments, and prior familiarity increased the likelihood of positive attitudes. Overall, the findings indicate that motivations for purchasing conventional meat explain only a limited share of variability in cultured meat acceptance. Factors related to familiarity, perceived technological characteristics and broader psychosocial orientations appear more influential and should be explored further in future research.

Abstract:

During mechanical harvesting, the above-ground biomass (sugar beet leaves) is routinely cut and left on the field as green fertilizer and represents a underuti-lisation of a seasonal stream of biomass with provable potential of bioactive compounds. The aim of this study was to show the distribution of polyphenol and protein content in the leaf blade and petioles in different sugar beet cultivars and different harvest times. Quantified total polyphenols and delineated the phenolic composition of SBL using complementary HPLC-DAD and LC-MS methods. In sugar beet leaf blades, protein content was from 19% to 29% and significantly affected by Individual cultivars and harvest date. Petioles showed a significantly lower protein content, typically ranging from 4.9% to 9.5%. The total polyphenol content (TPC) quantified using vitexin as a standard and was in the range of 7.8-11.0 mg/g DW for blades and 0.8 – 2.7 mg/g DW for petioles and it also depended on the harvest date for individual varieties. Leaf blades contained substantially higher concentration of vitexin derivatives (mean 7.4 ± 2.3 mg/g DW) than petioles (1.1 ± 0.6 mg/g DW). The percentage contribution of vitexin derivatives in to total polyphenol content in SBL blades and petioles was high across all samples (above 70%) and decreased with the delay in harvest time.

Abstract: Fresh fruit are inherently prone to postharvest deterioration due to loss of moisture, respi-ration, mechanical damage, and microbial decay, making quality preservation a persis-tent challenge across fresh produce supply chains. While conventional plastic packaging offers barrier protection and cost-efficiency, its environmental footprint, particularly poor biodegradability and increasing incidence of plastic waste necessitates a transition to-ward more sustainable alternatives. Among these, the use of edible coatings, primarily based on natural biopolymers, has emerged as a versatile strategy capable of modulating transpiration, gas exchange, microbial activity, and sensory quality while addressing en-vironmental concerns. Unlike biodegradable plastic films, edible coatings directly inter-face with the fruit surface and offer multifunctional roles extending beyond passive pro-tection. This review consolidates the current understanding of edible coatings with an emphasis on their functional performance, covering moisture management, gas permea-bility, microbial control, and sensory and nutritional quality retention. It further evaluates coating optimization strategies involving material selection, formulation, and advanced application and testing techniques. Despite growing interest, several challenges remain under-addressed: variability in barrier and mechanical properties, limited compatibility with high-throughput handling, and ambiguous regulatory pathways. The review identi-fies key knowledge gaps and highlights opportunities for innovation in nanocomposite development, active ingredient incorporation, and structural characterization. Bridging these gaps is crucial for transitioning edible coatings from conceptual sustainability solu-tions to commercially viable, function-driven technologies in sustainable postharvest fruit packaging.

Abstract: Food loss and waste (FLW) is a chronic problem across food systems worldwide, with meat being one of the most resource-intensive and perishable categories. The perishable character of meat combined with complex cold chain requirements and consumer behav-iour, makes the sector particularly sensitive to inefficiencies and loss across all stages from production to consumption. This review synthesizes the latest advancements in new preservation technologies and supply chain efficiency strategies to minimize meat wast-age, and also outlines current challenges and future directions. New preservation technologies such as high-pressure processing, cold plasma, pulsed electric fields, and modified atmosphere packaging have substantial potential to extend shelf life while preserving nutritional and sensory quality. Active and intelligent packag-ing, bio-preservatives, and nanomaterials act as complementary solutions to enhance safety and quality control. At the same time, blockchain, IoT sensors, AI, and predictive analytics-driven digitalization of the supply chain are opening new opportunities in traceability, demand forecasting, and cold chain management. Nevertheless, regulatory uncertainty, high capital investment requirements, heterogeneity among meat types, and consumer hesitancy towards novel technologies remain significant barriers. Furthermore, the scalability of advanced solutions is limited in emerging nations due to digital inequal-ities. Convergent approaches that combine technical innovation with policy harmonization, stakeholder capacity building, and consumer education are essential to address these challenges. System-level strategies based on circular economy principles can further re-duce meat loss and waste, while enabling by-product valorisation and improving climate resilience. By integrating preservation innovations and digital tools within the framework of UN Sustainable Development Goal 12.3, the meat sector can make meaningful progress towards sustainable food systems, improved food safety, and enhanced environmental outcome.

Abstract: Background/Objectives: Fermented foods are integral to European diets, yet compre-hensive data on their consumption patterns remain scarce. This study aimed to char-acterise fermented food intake across four European regions and examine demographic influences on consumption behaviour. Methods: Cross-sectional data were collected from 12,646 adults in 53 countries (2023–2024) using the validated Fermented Food Frequency Questionnaire (3FQ) under the PIMENTO COST Action (CA 20128). Weighted analyses accounted for regional popu-lation distributions, sex, and age. Intake was assessed across 15 fermented food cate-gories, with prevalence and quantity estimates derived from frequency and portion-size data. Results: Among all fermented food groups, fermented dairy products were consumed almost universally (94.1–95.6%) with median daily intakes of 66.7–80.1 g/day. Coffee and fermented cereals were also highly prevalent (78.4–84.1% and 89.9–95.9%, respectively), with median intakes of 60.0–73.1 g/day for coffee and 44.0–77.1 g/day for cereals. Choc-olate showed a weekly intake (76.0–138.8 g/week) with prevalence exceeding 90% in all regions. In contrast, fermented vegetables and legumes had low intakes (4.4–8.4 g/day and 4.5–9.0 g/week, respectively), and plant-based alternatives were consumed by up to 72.8% in Western Europe, but with a negligible intake (median 25.5 g/week). Alcoholic beverages varied regionally: wine ranged from 12.5 to 25.0 g/day, and beer/cider from 25.0 to 50.0 g/day. Fermented non-alcoholic beverages had low prevalence (18.3–49.3%) but relatively higher weekly intake among consumers (18.7–49.8 g/week). Across cate-gories, a clear discordance emerged between high prevalence and modest intake. Conclusions: This Europe-wide mapping of fermented food consumption revealed substantial regional heterogeneity and modest overall intake. These findings help es-tablish baseline data for nutritional epidemiology research and evidence-based dietary guidelines, although they also support that region-specific rather than pan-European dietary guidelines may be required. Future research should integrate microbiome and other approaches to elucidate their combined health implications comprehensively.

Abstract: Poultry meat is consumed worldwide, with Brazil being a major producer and exporter. Microbiological evaluation of carcasses has been used for verifying process hygiene and safety. This study compared the microbiological effectiveness and costs of two sampling methods for poultry carcasses: analysis of composite samples of skin and muscle from various carcass regions and analysis of the neck skin only. Enterobacteriaceae counts were performed across different carcass regions to identify the most contaminated and easiest part to sample. Subsequently, costs related to labor time and protein waste were quantified in 18 slaughterhouses. Counts in the muscle and skin of the neck, cloaca, and wing regions were similar but significantly lower than those in the grouped dorsal samples (p<0.05). Neck skin samples were statistically similar to the grouped dorsal samples, were easier to collect, and showed statistically higher contamination than ventral samples, indicating equivalent or superior microbiological representativeness. The neck skin sampling method required less time, generated less protein waste, was simpler to perform, and reduced estimated costs by 97%. These results indicated that neck skin excision is a more effective and economical alternative for the microbiological sampling of poultry carcasses.

Abstract:

The distinct sensory properties of artisanal cheeses are defined by unique microbial communities and the key compounds they produce during maturation. Traditional Bulgarian green cheese is only produced in the village of Cherni Vit. To better understand the unique microbial community of this type of cheese, we performed shotgun metagenomic sequencing on a sample of the cheese. We found the dominant microorganisms are various species from the genus Brevibacterium (51%), most notably B. aurantiacum (29%). While having a much lower abundance, the genus Brachybacterium (2%) also plays an important role in ripening. Lactic acid bacteria, specifically Lactobacillus delbrueckii subsp. bulgaricus (19%) and Streptococcus thermophilus (7%) also represented a significant share of the community composition. Functional profiling suggests Brevibacterium is a major producer of amino acids such as Phe, Arg, and Lys, as well as cofactors and vitamins like B5 and B6, and lipoic acid. We found the mold Aspergillus puulaauensis (3%) plays a key role in both lipid and amino acid metabolism within the community, despite its low abundance. No pathogens were present, but genes and plasmids encoding antibiotic resistance were detected at low concentrations. We found green cheese consumption is safe, and could be a source of useful secondary metoblites.

Abstract: The global seafood industry generates millions of tons of by-products each year, creat-ing environmental and economic challenges but also presenting a valuable opportunity for resource recovery. These by-products, rich in bioactive compounds such as proteins, omega-3 fatty acids, collagen, chitin, and antioxidants, have traditionally been un-derutilized due to inefficient and energy-intensive conventional extraction processes. Pulsed electric field (PEF) technology has emerged as a promising, non-thermal, and environmentally friendly method for valorizing seafood by-products by enhancing the permeability of biological membranes through electroporation, thereby facilitating the efficient extraction of high-value compounds. This manuscript critically reviews the scientific principles underpinning PEF, including dielectric breakdown and trans-membrane potential generation, and explores its mechanisms for improving mass transfer during extraction and dehydration. Applications of PEF for recovering proteins, lipids, and antioxidants from diverse seafood side streams are comprehensively dis-cussed, with emphasis on its advantages—such as reduced energy consumption, preservation of thermolabile compounds, and improved product quality—compared to conventional methods. Despite demonstrated laboratory-scale successes, industrial adoption of PEF remains limited due to challenges in process optimization, economic feasibility, and regulatory frameworks. This review synthesizes current knowledge and provides guidance for future research to advance the industrial implementation of PEF as a sustainable and efficient tool for seafood by-product valorization.