Special Issue "Safety and Quality of Sustainable Food"

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

Deadline for manuscript submissions: 1 October 2021.

Special Issue Editors

Dr. Filippo Giarratana
E-Mail Website
Guest Editor
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
Dr. Luca Nalbone
E-Mail Website
Guest Editor
Department of Veterinary Science, University of Study of Messina, Messina 98168, Italy
Interests: microplastic in foods; essential oil; food quality; food safety; food microbiology

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

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 papers will be 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. 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 1900 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 (8 papers)

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Article
Future Food Sustainability Can Be Traced Back into Local People’s Socio-Cultural Roots in Uttarakhand Himalaya, India
Sustainability 2021, 13(13), 7060; https://doi.org/10.3390/su13137060 - 23 Jun 2021
Viewed by 374
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 [...] Read more.
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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Article
Black Soldier Fly Larvae Meal as Alternative to Fish Meal for Aquaculture Feed
Sustainability 2021, 13(10), 5447; https://doi.org/10.3390/su13105447 - 13 May 2021
Viewed by 483
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 [...] Read more.
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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Article
Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation
Sustainability 2021, 13(9), 5310; https://doi.org/10.3390/su13095310 - 10 May 2021
Cited by 1 | Viewed by 556
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 [...] Read more.
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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Article
Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica
Sustainability 2021, 13(8), 4594; https://doi.org/10.3390/su13084594 - 20 Apr 2021
Cited by 2 | Viewed by 610
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 [...] Read more.
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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Article
Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality
Sustainability 2021, 13(8), 4522; https://doi.org/10.3390/su13084522 - 19 Apr 2021
Viewed by 334
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 [...] Read more.
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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Article
Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability
Sustainability 2021, 13(8), 4428; https://doi.org/10.3390/su13084428 - 15 Apr 2021
Cited by 2 | Viewed by 888
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 [...] Read more.
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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Article
Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant
Sustainability 2020, 12(22), 9472; https://doi.org/10.3390/su12229472 - 13 Nov 2020
Viewed by 1209
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 [...] Read more.
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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Project Report
Molecular Identification of Mushroom Species in Italy: An Ongoing Project Aimed at Reinforcing the Control Measures of an Increasingly Appreciated Sustainable Food
Sustainability 2021, 13(1), 238; https://doi.org/10.3390/su13010238 - 29 Dec 2020
Cited by 1 | Viewed by 505
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, [...] Read more.
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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