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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 43702

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Dr. Filippo Giarratana

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Department of Veterinary Science, University of Study of Messina, 98168 Messina, Italy
Interests: essential oil; food quality; food safety; microplastic in foods; food microbiology; antibiotic resistance of food-borne pathogens; predictive microbiology
Special Issues, Collections and Topics in MDPI journals

Dr. Luca Nalbone

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Department of Veterinary Science, University of Study of Messina, 98168 Messina, Italy
Interests: food microbiology; foodborne pathogens; antimicrobial resistance; antimicrobial tolerance; antimicrobial persistence
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The impact of food production on the environment is crucial for human health. Nowadays, there is a strong demand for healthier food manufacturing practices that not only meet the needs of future generations, but are also safe and healthy for the protection of public health and environmental conservation. In this regard, communities increasingly appreciate sustainable food production, which also involves the use of more natural alternative technologies in food processing. Food security is challenged by the global dimensions of food supply chains, the need to reduce waste and the efficient use of resources. The strong anthropogenic pressure on natural ecosystems could have introduced new potential hazards associated with food consumption and raised the risk of others which are already known. Food companies are increasingly aware of these new challenges, and are constantly looking out for innovative models to integrate into their production processes.

Therefore, this Special Issue will accept research involving:

Food quality, safety and sustainability
Microbial food safety and natural antimicrobiol systems
Application of new natural additives
Innovative “green” food process and packaging technology
New “green” methods for analysis and detection in food
Natural food additive policy and legislation
Breeding strategies for sustainable animal production

Dr. Filippo Giarratana
Dr. Luca Nalbone
Guest Editors

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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. Sustainability 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 quality
food safety
food microbiology
natural antimicrobic
“green” food technologies
natural additives
sustainable breading

Published Papers (11 papers)

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Research

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12 pages, 518 KiB

Open AccessArticle

The Activity of Natural Radionuclides Th-232, Ra-226, K-40, and Na-22, and Anthropogenic Cs-137, in the Water, Sediment, and Common Carp Produced in Purified Wastewater from a Slaughterhouse

by Miloš Pelić, Željko Mihaljev, Milica Živkov Baloš, Nenad Popov, Ana Gavrilović, Jurica Jug-Dujaković and Dragana Ljubojević Pelić

Sustainability 2023, 15(16), 12352; https://doi.org/10.3390/su151612352 - 14 Aug 2023

Cited by 3 | Viewed by 1009

Abstract

In the immediate vicinity of a slaughterhouse, a fishpond was built that uses treated wastewater from the slaughterhouse, and in this way integrates a new value chain in the form of purification and use of slaughterhouse wastewater in an aquaculture production system. The negative aspect of such integrated production systems is the concern related to the safety of fish meat produced in these systems. The aim of this research was to determine the activity level of Cs-137, K-40, Ra-226, Th-232, and Na-22 in water, sediment, and carp harvested from a pond that received purified water from a slaughterhouse. All samples were collected in spring and in autumn. The activity concentrations of selected radionuclides were determined by gamma spectrometry (HPG-e detector). The activity of K-40 in water samples ranged from 8.4 to 15.6 Bq L⁻¹. The specific activity concentrations of the Ra-226 in water samples ranged between 1.02 ± 0.11 and 2.76 ± 0.49 Bq kg⁻¹. The results of the activity of natural radionuclides (Bq kg⁻¹) in the sediment samples were in the following ranges: 440–629 for K-40, 10.7–15 for Th-232, 20.2–44.4 for Ra-226, and 1.08–2.04 for Na-22, with average values of 531.75, 12.3, 32.97, and 1.75, for K-40, Th-232, Ra-226, and Na-22, respectively. The average content of Th-232 (12.3 Bq kg⁻¹) did not exceed the world UNSCEAR average value of 45, while the average content of Ra-226 (32.97 Bq kg⁻¹) slightly exceeded the UNSCEAR value of 32 Bq kg⁻¹. The K-40 concentration activity of 531.75 Bq kg⁻¹ was much higher than the UNSCEAR weighted average value of 420 Bq kg⁻¹. In the fish samples, natural radionuclide Na-22 was detected only in autumn (2.74 ± 0.32 Bq kg⁻¹). Results of Cs-137 and Th-232 concentrations were below the method detection limit in all samples, ˂0.5 Bq kg⁻¹ and ˂2 Bq kg⁻¹, respectively. The activity of K-40 was in the range from 121 to 160 Bq kg⁻¹. The activity concentrations of the Ra-226 in carp samples ranged between 9.5 and 54.4 Bq kg⁻¹. The results indicate that consumption of fish meat obtained from this integrated system does not pose a significant health concern in the case of the usual consumption rate that is typical for the population of Serbia. Almost no statistically significant seasonal variations were observed. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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21 pages, 1936 KiB

Open AccessArticle

Discovery of Polyvalent Myovirus (vB_STM-2) Phage as a Natural Antimicrobial System to Lysis and Biofilm Removal of Salmonella Typhimurium Isolates from Various Food Sources

by Iman M. A. Abdelhadi, Ahmed R. Sofy, Ahmed A. Hmed, Ehab E. Refaey, Hany E. Soweha and Mohamed A. Abbas

Sustainability 2021, 13(21), 11602; https://doi.org/10.3390/su132111602 - 20 Oct 2021

Cited by 7 | Viewed by 2246

Abstract

New and natural antimicrobials as an alternative control system are now an urgent need to overcome stubborn bacterial infections. Salmonella Typhimurium has become the most frequent serovar responsible for salmonellosis in humans around the world. The high antimicrobial resistance and biofilm production make this pathogen more dangerous. We aimed to isolate a broad lytic phage to prevent Salmonella infection and reduce its biofilms. Using Salmonella Typhimurium (ST-4) as a host, seven phages were isolated, and only three phages showed clear lytic plaques, two members of the Siphoviridae family (vB_STS-1 and vB_STS-3) and one of the Myoviridae family (vB_STM-2). The vB_STM-2 phage was the most potent broad lytic phage, infecting 100% of tested Salmonella Typhimurium serovars and non-Salmonella strains. Additionally, the vB_STM-2 phage was thermostable at −20 to 55 °C up to 24 h, while at 65 and 75 °C, a significant (p < 0.05) titer reduction was observed after 7 days. Moreover, the phage seemed to be stable at different pHs (4–11) after one to twelve hours (hrs), while increasing the time made the phage more sensitive to the alkaline medium rather than the acidic medium. Interestingly, the vB_STM-2 phage had the capacity to diminish or eradicate the biofilms of tested Salmonella Typhimurium, e.g., ST-4, ST-19, ST-30, ST-37, ST-45 and ST-49 by 81.2%, 76.4%, 43.6%, 41%, 39.8% and 93.4%, respectively, at a titer concentration of 10⁶ PFU/mL. Eventually, the vB_STM-2 phage showed significant (p < 0.05) efficacy in the elimination of Salmonella Typhimurium (ST-4) from contaminated chicken breasts at both storage periods with high titer stability. The Salmonella count showed a severe decline from 7.00 ± 0.63 log₁₀ CFU/cm² to 0.88 ± 0.17 log¹⁰ CFU/cm² on the seventh day of the short-term storage, and from 5.13 ± 0.44 log₁₀ CFU/cm² to 1.10 ± 0.12 log₁₀ CFU/cm² on day 27 of the long-term assay. In both periods, the phage titers remained stable, with insignificant (p < 0.05) loss. Therefore, this phage is considered a prime candidate to combat multi-drug-resistant Salmonella Typhimurium and its biofilms. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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18 pages, 36639 KiB

Open AccessArticle

Future Food Sustainability Can Be Traced Back into Local People’s Socio-Cultural Roots in Uttarakhand Himalaya, India

by Joyeeta Singh Chakraborty, Bikash Ranjan Parida and Nilendu Singh

Sustainability 2021, 13(13), 7060; https://doi.org/10.3390/su13137060 - 23 Jun 2021

Cited by 5 | Viewed by 2405

Abstract

Sustainable food system ensures adequate and safe food supply in an eco-friendly manner. We assessed food sustainability perception and practices of local community through structured interviews in sub-alpine settlements of Uttarakhand Himalaya. Major perceived challenges towards food sustainability were identified using Rank-Based Quotient analysis. Association with various socio-demographic factors (e.g., age, gender, education, socio-economy, and socio-culture) was tested. An overall neutral perception (mean score 2.9) and moderately sustainable practices (mean score 3.1) were observed. Respondents with higher socio-cultural score showed more sustainable food sourcing practices and more positive social and economic sustainability perception, as well as higher participatory willingness. Female respondents were more dependent on sustainable food sources than the males. Education level influenced food quality choice. People identified higher food production cost as major economic constraint; while small landholdings and labor migration were main social challenges. Land and water management issues and climate uncertainty were the major environmental constraints. Socio-cultural exposure played significant role in ranking these sustainability constraints. We encourage direct involvement of socio-culturally active people and conducting extensive outreach programs for future sustainable local food system in vulnerable Himalayan valleys. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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17 pages, 1050 KiB

Open AccessArticle

Black Soldier Fly Larvae Meal as Alternative to Fish Meal for Aquaculture Feed

by Marianna Oteri, Ambra Rita Di Rosa, Vittorio Lo Presti, Filippo Giarratana, Giovanni Toscano and Biagina Chiofalo

Sustainability 2021, 13(10), 5447; https://doi.org/10.3390/su13105447 - 13 May 2021

Cited by 18 | Viewed by 4283

Abstract

Hermetia illucens meal (HIM) as ingredient in feed represents a way to achieve more sustainable food production. The aim was to characterize the chemical, microbiological and organoleptic characteristics of four diets for Sparus aurata, isoenergetic and isoproteic, containing 0%, 25%, 35% and 50% of HIM in substitution of fish meal (FM). Analyses were carried out using gas chromatography for fatty acids and amino acids, ICP-OES for minerals and liquid chromatography for aflatoxins and following International Organization for Standardization methods for microbial flora. E-sensing analysis of the diets was evaluated using an artificial sensory platform (E-eye, E-nose and E-tongue). The chemical results were submitted to a one-way ANOVA while Principal Component Analysis (PCA) of the e-sensing data was performed. No significant differences were observed for polyunsaturated fatty acids, thrombogenic and peroxidation indices among the diets. The replacement of FM with HIM increased the content of lysine, methionine, isoleucine, leucine, threonine and valine, while phosphorus, calcium and sodium content decreased (p < 0.01) as the percentage of HIM increased. Lead was significantly below the maximum level set by the EU regulation. The diets showed good hygienic and sanitary quality. The artificial senses permitted distinguishing color, odor and taste among the diets. Data allow considering Hermetia illucens as alternative protein source in fish nutrition. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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17 pages, 27458 KiB

Open AccessArticle

Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation

by Najla Trabelsi, Luca Nalbone, Ambra Rita Di Rosa, Abdelaziz Ed-Dra, Salma Nait-Mohamed, Ridha Mhamdi, Alessandro Giuffrida and Filippo Giarratana

Sustainability 2021, 13(9), 5310; https://doi.org/10.3390/su13095310 - 10 May 2021

Cited by 20 | Viewed by 2596

Abstract

To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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19 pages, 2442 KiB

Open AccessArticle

Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica

by Abdelaziz Ed-Dra, Luca Nalbone, Fouzia Rhazi Filali, Najla Trabelsi, Yassine Oulad El Majdoub, Brahim Bouchrif, Filippo Giarratana and Alessandro Giuffrida

Sustainability 2021, 13(8), 4594; https://doi.org/10.3390/su13084594 - 20 Apr 2021

Cited by 31 | Viewed by 2770

Abstract

Essential oils were proposed as natural additives to ensure food safety and quality in a more sustainable approach. The chemical composition of Thymus vulgaris essential oil (TV-EO) collected from Morocco, its antioxidant and antimicrobial activity against different serotypes of Salmonella enterica subsp. enterica was investigated. A mathematical model was implemented to predict the Salmonella behavior when exposed to TV-EO. In situ antimicrobial activity and sensory influence were tested in minced poultry meat experimentally contaminated with Salmonella and treated with TV-EO. Hydrodistillation was used to extract TV-EO, and gas chromatography-mass spectrometry (GC-MS) analysis found thymol as the most representative compound. Results of the antioxidant activity showed an IC₅₀ of 0.29 ± 0.04 mg/mL, EC₅₀ of 0.74 ± 0.08 mg/mL, and RC₅₀ of 0.59 ± 0.06 mg/mL. All the Salmonella strains were susceptible to TV-EO with performing results for the disc diffusion method (inhibition diameters ranged between 24 ± 0.4 mm and 32 ± 0.6 mm), determination of minimum inhibitory concentration (MIC; 0.5%) and minimum bactericidal concentration (MBC; 1%), sublethal-injured cells (7.99 ± 0.08%), in situ activity (growth inhibition after 3 days), and meat sensory preservation (up to 1 week). The implemented mathematical model well fitted the Salmonella growth curve. TV-EO with significant antioxidant and antibacterial activities was suitable to ensure food safety and quality consistent with the new sustainable trends in the food field. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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10 pages, 1960 KiB

Open AccessArticle

Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality

by Raffaella Branciari, Roberta Galarini, Massimo Trabalza-Marinucci, Dino Miraglia, Rossana Roila, Gabriele Acuti, Danilo Giusepponi, Alessandro Dal Bosco and David Ranucci

Sustainability 2021, 13(8), 4522; https://doi.org/10.3390/su13084522 - 19 Apr 2021

Cited by 12 | Viewed by 1678

Abstract

The present study evaluated the effects of feed supplementation with olive oil by-products on the microbial quality of rabbit meat. Thirty-three New Zealand White rabbits were randomly assigned to three experimental grower–finisher diets. Each dietary group consisted of three experimental treatments: (1) a basal control diet (C), (2) a C diet supplemented with a low dosage of polyphenol (150 mg/kg, L), and (3) a C diet supplemented with a high dose of polyphenols (280 mg/kg, H). Polyphenol analyses in feed and meat were performed using the liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). Higher amounts of sulphate metabolites were detected in the H group. Microbiological quality was evaluated on Longissimus lumborum muscles stored under aerobic conditions at 4 °C. The H diet exerted an inhibitory effect on microbial growth (p < 0.001), notably for Pseudomonas spp., when compared to C and L diets; differences among the groups were observed starting from 6 days of storage. In the H group, the Pseudomonas spp. population showed an increase in the latency phase and a decrease in the maximum growth rate of the fitted curves in comparison with the C and L groups. The use of dietary polyphenols could be a strategy to reduce spoilage during meat storage. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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18 pages, 1235 KiB

Open AccessFeature PaperArticle

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

by Madhura Rao, Aalt Bast and Alie de Boer

Sustainability 2021, 13(8), 4428; https://doi.org/10.3390/su13084428 - 15 Apr 2021

Cited by 53 | Viewed by 6570

Abstract

Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in Europe and discuss potential food safety risks that must be considered while valorizing them for human consumption. These risks are weighed against the nutritional benefits offered by these products and their potential applications in food supply chains. Broadly, we examine whether it is possible for spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes and meals to be safe, sustainable, and nutritionally valuable at the same time. The discussion highlights that valorizing by-products obtained from food processing operations is feasible on a large scale only if consumers deem it to be a safe and acceptable practice. Extracting valuable compounds from by-products and using them in the preparation of functional foods could be a way to gain consumer acceptance. Furthermore, we find that current EU food safety legislation does not sufficiently accommodate food processing by-products. A way to bridge this regulatory gap could be through the adoption of private food safety standards that have shown proclivity for sustainability-related issues in food supply chains. Finally, by proposing a decision tree, we show that it is indeed feasible for some food processing by-products to be valorized while ensuring sustainability, food safety, and nutritional relevance. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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20 pages, 1181 KiB

Open AccessArticle

Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

by Crina Carmen Mureşan, Romina Alina (Vlaic) Marc, Mirela Jimborean, Iulian Rusu, Andruţa Mureşan, Alina Nistor, Angela Cozma and Ramona Suharoschi

Sustainability 2020, 12(22), 9472; https://doi.org/10.3390/su12229472 - 13 Nov 2020

Cited by 8 | Viewed by 14130

Abstract

The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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14 pages, 297 KiB

Open AccessReview

Balantidiasis: A Neglected Tropical Disease Used as a Study Model for a Holistic Approach to Sustainable Development in the Framework of Agenda 2030 Goals

by Luca Nalbone, Filippo Giarratana and Ettore Napoli

Sustainability 2021, 13(22), 12799; https://doi.org/10.3390/su132212799 - 19 Nov 2021

Cited by 1 | Viewed by 2062

Abstract

The term “sustainability” could be defined as the process of people maintaining changes in a homeostasis-balanced environment, in which the exploitation of resources, direction of investments, orientation of technological development, and institutional change are all in harmony. The most significant global effort to address sustainable development is the United Nations’ Sustainable Development Goals (SDGs). Among the various targets set within the 17 SDGs, the end of neglected tropical zoonoses (NTZs) is an example of how coordinated social, economic, and environmental efforts are needed to achieve this goal. Balantidiasis, caused by Balantidium coli, is a zoonotic parasitic disease characterized by high infection and incidence rates; however, it is only scantly investigated and therefore considered a NTZ. In this review article, balantidiasis was used as a model to demonstrate how proper management of NTZs falls in all the SDGs and how a holistic approach to animal and human diseases could improve their health status and other aspects of their being. In this manuscript, the SDGs were divided in three pillars: (i) social, (ii) economic, and (iii) eviromental. This theoretical division helps to demonstrate that the presence and, consequently, the control of an NTZ could be reflected on all the 17 SDGs. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

Other

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8 pages, 213 KiB

Open AccessProject Report

Molecular Identification of Mushroom Species in Italy: An Ongoing Project Aimed at Reinforcing the Control Measures of an Increasingly Appreciated Sustainable Food

by Alice Giusti, Enrica Ricci, Laura Gasperetti, Marta Galgani, Luca Polidori, Francesco Verdigi, Roberto Narducci and Andrea Armani

Sustainability 2021, 13(1), 238; https://doi.org/10.3390/su13010238 - 29 Dec 2020

Cited by 7 | Viewed by 2259

Abstract

Proper investment in mushroom production (farming and wild mushroom picking activities) may represent a winning strategy for many countries, including Italy, to better face the problems of food security and environmental impact, and to break away from imports, enhancing the local products. However, the risk related to the consumption of poisoning species requires governments to implement or reinforce effective control measures to protect consumers. Mushroom identification by phenotype observation is hardly applicable if morphologically-similar species, non-whole specimens, or clinical samples are involved. Genotypic analysis is a valid alternative. An ongoing research project involving the Experimental Zooprophylactic Institute of Lazio and Tuscany, the regional Mycological Inspectorate, the Tuscany Mycological Groups Association, and the Department of Veterinary Sciences of the University of Pisa aims to reinforce the collaboration among institutions for the management of mushroom poisoning. The core’s project aims to develop an internal genetic database to support the identification of wild and cultivated mushroom species in the Italian territory. The database will include Internal Transcribed Spacer (ITS) sequences retrieved from official databases (the NCBI GenBank and the BOLD system) which are considered to be reliable, after a proper selection process, and sequences from specimens collected directly and identified by expert mycologists. Once it is validated, the database will be available and further implementable by the official network of national laboratories. Full article

(This article belongs to the Special Issue Safety and Quality of Sustainable Food)

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