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Current Advances in the Food Safety and Quality Control
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Current Advances in the Food Safety and Quality Control

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 April 2025) | Viewed by 10434

Special Issue Editors

Prof. Dr. Joanna Trafiałek

E-Mail Website
Guest Editor
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—WULS, 02-787 Warsaw, Poland
Interests: food safety; food quality; quality management; risk assessment; food hazard; food street; food production; food hygiene
Special Issues, Collections and Topics in MDPI journals
Dr. Katarzyna Kajak-Siemaszko

E-Mail Website
Guest Editor
Department of Gastronomic Technology and Food Hygiene, Warsaw University of Life Sciences (WULS), Szkoła Główna Gospodarstwa Wiejskiego (SGGW), Warsaw, Poland
Interests: food quality; food safety; food products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food safety remains a critical issue in the food chain. The Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs required all food business operators to implement a system based on HACCP principles (Hazard Analysis and Critical Control Point) developed by the Codex Alimentarius Commission.

There are also several internationally-accepted private, voluntary standards, including ISO 22000 (Food Safety Management Systems), BRC (British Retail Consortium), IFS (International Food Standard) or FSSC (Food Safety System Certification) or the U.S. FSVP (Foreign Supplier Verification Program mandated by the FDA (Food and Drug Administration). The successful implementation of voluntary food safety standards in food businesses is proved during the certification process. Certification is especially important for companies located in developing countries and plays an important role in maintaining confidence in the quality and safety of food products. This Special Issue will be dedicated to new perspectives and advances in ensuring food safety and quality control methods.

Subjects that will be discussed in this Special Issue will focus not only on modern methods of food safety control, solutions providing to food quality management, and further the certification of voluntary standards.

Prof. Dr. Joanna Trafiałek
Dr. Katarzyna Kajak-Siemaszko
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • quality
  • certification
  • voluntaty standards
  • HACCP

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Published Papers (4 papers)

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Research

19 pages, 2423 KiB  
Article
Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree
by Enrique Pino-Hernández, Marco Alves, Nicole Moreira, Vasco Lima, Carlos A. Pinto and Jorge A. Saraiva
Appl. Sci. 2024, 14(7), 3088; https://doi.org/10.3390/app14073088 - 7 Apr 2024
Cited by 3 | Viewed by 1714
Abstract
This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in comparison to conventional thermal pasteurization (72 °C/15 [...] Read more.
This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in comparison to conventional thermal pasteurization (72 °C/15 s, CTP). The processing conditions were selected to achieve at least 5 log CFU/g inactivation of Escherichia coli. HPP (400 MPa/1 min), US (60 °C, 20 kHz/12 min), and PEF (57.2 °C, 10 kV/cm, 70 bipolar pulses of 8 µs each) reduced E. coli counts by 6.6, 6.1, and 5.8 log CFU/g, respectively, thus achieving the pasteurization status. After processing, HPP samples showed higher levels of total antioxidant activity (DPPH and ABTS) compared to the other samples. HPP and PEF samples showed lower browning degrees than the CTP samples. All treatments ensured indigenous microbial stability (below 1 log CFU/g) for at least 30 days under refrigeration. Principal component analysis showed that the HPP samples increased their similarity to the untreated fresh AP during storage based on the pH, total soluble content and water activity, retaining its fresh-like qualities. HPP and PEF were found to be potential alternatives to the CTP of AP, resulting in a safe, minimally processed product with improved antioxidant activity. Full article
(This article belongs to the Special Issue Current Advances in the Food Safety and Quality Control)
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12 pages, 262 KiB  
Article
The Effects of the Dietary Inclusion of By-Products Obtained after the Extraction of Vitamin B2 from Fermented Soybean on the Performance and Meat Quality of Growing–Finishing Pigs
by Sungbo Cho, Huan Shi, Shanmugam Sureshkumar and Inho Kim
Appl. Sci. 2024, 14(2), 803; https://doi.org/10.3390/app14020803 - 17 Jan 2024
Cited by 1 | Viewed by 1116
Abstract
The by-products obtained after the extraction of vitamin B2 from fermented soybean (VBP), primarily consisting of soybean meal, soybean oil, vitamin B2, and Bacillus subtilis, may serve as a cost-effective and recycled resource in animal feed. This research aimed [...] Read more.
The by-products obtained after the extraction of vitamin B2 from fermented soybean (VBP), primarily consisting of soybean meal, soybean oil, vitamin B2, and Bacillus subtilis, may serve as a cost-effective and recycled resource in animal feed. This research aimed to assess the impact of VBP on the growth performance, nutrient utilization, blood parameters, and meat quality of pigs in the growing–finishing phase. In this 16-week feeding experiment, 140 pigs of mixed breed [Duroc × (Landrace × Yorkshire)] were used, with an initial average body weight of 26.05 ± 1.32 kg. The pigs were assigned randomly to one of four dietary groups, each consisting of five pigs, with two gilts and three barrows per pen, and a total of seven repetitions per treatment. The animals were fed different levels of by-products after vitamin B2 extraction (0, 10, 20, and 30 g/kg as the CON, VBP10, VBP20, and VBP30 dietary groups, respectively) in a three-phase feeding trial (wk. 0–4, 4–8, and 8–13). When higher levels of VBP were added as supplements, the outcomes indicated that there were no notable variations (p > 0.05) in growth performance and nutrient digestibility among the treatment groups throughout the trial. In phase II (4–8 weeks), the inclusion of VBP in the diets showed a reduction (p = 0.011; with linear and quadratic effects, p = 0.003) in serum norepinephrine concentration. The sensory evaluation of meat color was linearly improved (p = 0.043) in pigs fed with graded levels of VBP supplementation. The percentage of lean meat showed a significant improvement (p = 0.016) with the gradual levels of VBP supplementation. The addition of 30 g/kg (on an as-fed basis) of vitamin B2 by-products in the diet can simultaneously mitigate the negative impacts of acute stress without compromising growth performance and enhance the percentage of lean meat. These findings suggest that VBP could be a viable and economical alternative to corn and soybean meal and partially replace it in pig feed. Full article
(This article belongs to the Special Issue Current Advances in the Food Safety and Quality Control)
14 pages, 1213 KiB  
Article
Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace
by Andrzej Cendrowski, Marcin Studnicki and Stanisław Kalisz
Appl. Sci. 2024, 14(2), 691; https://doi.org/10.3390/app14020691 - 13 Jan 2024
Cited by 6 | Viewed by 2398
Abstract
The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The [...] Read more.
The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The aim of this study was to investigate the effects of temperature (25, 45, and 65 °C), time extraction (15, 30, 45, and 60 min), and different solvents on the recovery of total phenolic compounds (measured by Folin–Ciocalteu) and L-ascorbic acid (measured by the HPLC method) of rose fruits (Rosa rugosa) pomace. Higher temperatures (45 °C and 65 °C) showed a higher content of L-ascorbic acid but also faster degradation of this acid after 30 min of extraction. The highest content of polyphenolic compounds was obtained using 50% acetone at 65 °C (average 37.28 mg gallic acid equivalents/g of freeze-dried pomace) and the lowest using 100% acetone at 25 °C (average 12.46 mg gallic acid equivalents/g of freeze-dried pomace). The highest yield of L-ascorbic acid from pomace was obtained using water as a solvent (average 33.64 mg L-ascorbic acid/g of freeze-dried pomace). Rose fruits pomace extracts could therefore be used as natural bioactive molecules for many industrial applications. Full article
(This article belongs to the Special Issue Current Advances in the Food Safety and Quality Control)
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19 pages, 2044 KiB  
Article
Assessing Food Safety Compliance in a Small-Scale Indian Food Manufacturer: Before and after Certification of the Food Safety Management System and Foreign Supplier Verification Program
by Surya Sasikumar Nair, Anna Katarzyna Mazurek-Kusiak, Joanna Trafialek and Wojciech Kolanowski
Appl. Sci. 2023, 13(22), 12190; https://doi.org/10.3390/app132212190 - 9 Nov 2023
Cited by 4 | Viewed by 4418
Abstract
The implementation of food safety management systems has a great influence on global food safety and security, especially for developing nations. The principles of the Hazard Analysis and Critical Control Points are crucial for food safety and are the basis of food safety [...] Read more.
The implementation of food safety management systems has a great influence on global food safety and security, especially for developing nations. The principles of the Hazard Analysis and Critical Control Points are crucial for food safety and are the basis of food safety management systems. The purpose of this study was to assess the food safety management systems of a selected small-sized food company in India, both before and after certification of the International Organization for Standardization (ISO) 22000 and the Foreign Supplier Verification Program (FSVP). This company manufactured traditional fried vegetable snacks using manual processing. The effectiveness of these certifications was assessed through direct audit. The integrated FSVP and ISO 22000 audit checklist were elaborated and applied in this study. It was shown that the certification significantly improved (97.14%) food safety system conformity in the company in question. Before certification, many non-compliances were found, especially for HACCP implementation. After certification, the only non-conformity concerned pest control. The integrated FSVP and ISO 22000 audit checklist used for the assessment enabled an evaluation of several factors: the food quality and safety compliance level, the effectiveness of certification, and the readiness of the small-sized Indian snack producer to develop the export of their products to the U.S. and other developed countries. It was shown that certification enabled a small-sized Indian food producer to meet the requirements of ISO 22000 and FSVP, which are the prerequisites for exporting to the U.S. and other developed countries. Full article
(This article belongs to the Special Issue Current Advances in the Food Safety and Quality Control)
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