Search Results (152)

Traditional type I sourdoughs are being rediscovered and increasingly used in artisanal and industrial bakeries due to the unique taste and texture, potential health benefits, and longer shelf life they confer on to baked products. These unique properties are attributed to the diverse microbial communities of sourdough, comprising both yeasts and bacteria. The traditional preservation method for type I sourdough (i.e., continuous backslopping) may lead, over time, to taxonomic and functional rearrangements of its microbial communities. Consequently, significant deviations in the characteristics of baked products can occur. In this context, this review aims to summarize the recent literature on the long-term preservation and maintenance strategies for type I sourdough and highlight the essential role that microbial biological resource centers (mBRCs) could play in the preservation and sharing of sourdough microbiomes. Specifically, the identification of appropriate preservation methods, implementation of well-defined access and benefit-sharing protocols, and development of microbiome-specific datasets, should be encouraged within the context of mBRCs. These infrastructures are expected to play a pivotal role in preserving the microbiota of fermented foods, serving as a crucial element for innovation and the safeguarding of traditional foods and culinary heritage. Full article

Food-borne botulism is a rare but serious disease caused by ingestion of botulinum neurotoxin pre-formed in food by Clostridium botulinum. Between 2006 and 2009, no foodborne botulism cases were reported in the UK. However, the period from 2010 to 2024 saw 13 cases, encompassing seven separate incidents and two outbreaks, with no reported fatalities. Cases were predominantly linked to imported, home-made, and artisanal foods, occasionally to commercial products. Diagnostic and public health challenges include delayed clinical diagnosis, delayed sample collection, inadequate specimen volumes, and the frequent unavailability of suspected food sources, hampering epidemiological investigations. The UK has an extremely low incidence of foodborne botulism with an estimated rate of 0.001 cases per 100,000 people per year, but despite this low occurrence, food botulism remains a public health emergency as it requires timely treatment and rapid reactive intervention to be undertaken by multiple regulatory agencies. Continuous professional training of medical staff, up-to-date clinical guidance, rapid diagnostic, and food investigations are essential for optimising patient outcomes and prevention. Full article

Elasmobranch species are considered a global conservation priority due to their susceptibility to fishing pressure. In the Madeira Archipelago, Northeastern Atlantic, most elasmobranch species are caught as bycatch in artisanal drifting longline fishery targeting scabbardfishes. All commercial elasmobranch landings carried out in this archipelago over three decades (1990–2020) were analysed, aiming to provide a reliable overview of Madeira’s elasmobranch fisheries and their evolution. A total of 2316 tonnes of elasmobranchs were landed during the study period, corresponding to approximately EUR 2.1 million in first-sale value. The most representative period occurred from 2003 to 2013, corresponding to 75.21% of the total elasmobranch landings. A general pattern of supply and demand was evident, with mean price values typically showing an inverse trend to landed tonnage. At the species level, Centrophorus squamosus appears as the dominant species, representing about 89% of the total elasmobranch species landed, followed by Prionace glauca, with approximately 3%. The high dominance of C. squamosus in the scabbardfish fishery raises significant ecological and management concerns, as this deep-water shark species is known for its vulnerability to overexploitation. Management measures currently in place need to be updated and ought to be based on studies on the type and size of hooks for each fishery, to ultimately infer about species-specific survival rates, as well as the fishing gears’ soak time. Moreover, studies on the enhancement of food supply through fisheries discards are still missing, even though it is highly likely that this input may alter the dynamics of marine food webs. Full article

In the silk production process, cocoons from Bombyx mori worm are degummed and separated from their components. This step generates large residual quantities of an aqueous solution containing various chemical substances, including sericin—a protein that, when discarded improperly, negatively impacts the environment. Sodium bicarbonate and coconut soap are commonly used in the degumming process. The phosphates in the soap and the sodium bicarbonate increase the biological oxygen demand (BOD) and chemical oxygen demand (COD), leading to water contamination. In this study, a Box–Behnken experimental design was used to maximize the extraction of sericin through a conventional extraction under chemical-free conditions. From a total of 45 experiments, the optimal extraction conditions were identified as a solid-to-liquid ratio of 1:20 w/v, a temperature of 120 °C, and 90 min of extraction time. Sericin yields ranged from 9% to 18%. Infrared spectroscopic characterization of the extracted sericin confirmed the presence of protein-specific functional groups and common interactions associated with β-sheet structures. Fractions of high molecular weight (50 kDa to 200 kDa), identified by means of Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis, demonstrate the potential functionality of extracted sericin for the development of biopolymer films useful in biomedical and food industry applications. The optimized methodology is a good alternative to recycle the waste of sericulture chain for obtaining extracts enriched in sericin, as well as to promote the mechanization of artisanal production processes. Full article

While accelerating globalization and technological transformation, traditional food products occupy a vulnerable yet strategically important position, straddling the line between cultural preservation and the need to remain economically viable. This study assesses both the sustainability and economic potential of traditional food items specific to Bihor County, Romania, with particular attention to their integration into contemporary value chains. A mixed-methods design was employed, combining structured surveys with 137 local consumers and semi-structured interviews with 20 regional producers. This research focused on consumer awareness, purchasing behavior, and producers’ readiness to engage with digital tools, within the broader framework of human-centered development and the Industry 5.0 paradigm. Findings reveal a modest but consistent link between familiarity and the willingness to pay a premium, although the frequency of consumption appeared to be unaffected. Sustainability emerged as a widely held value, commonly associated with seasonality, natural ingredients, and artisanal methods. On the supply side, producers showed a cautious openness to digital adoption, often tempered by a strong desire to preserve traditional practices. Based on these insights, this study outlines a territorially grounded framework for enhancing the resilience of traditional foods. Policy recommendations include support for user-friendly digital platforms, improved rural infrastructure, and initiatives that reinforce the regional gastronomic identity. Full article

Requesón, a Mexican whey cheese, has a short shelf life due to its high moisture content, near-neutral pH, and the limited preservation infrastructure of the artisanal cheese sector. Therefore, the development of requesón powder provides an innovative pathway to enhance market potential and expand its applications. This study aimed to evaluate the techno-functional properties of requesón powder produced through air-convective drying and to assess the protective effects of two natural gums, mesquite gum and guar gum, at concentrations of 0.25 and 0.5 g/L. Thermal dehydration significantly affected (p < 0.05) water holding capacity, swelling capacity, and hardness of the reconstituted powder. Although gum addition did not significantly enhance water holding capacity, it moderately improved texture and led to notable increases in swelling capacity (21–34%) and emulsifying capacity (11–20%) at high concentrations (p < 0.05). Structural analyses using X-ray diffraction and electron microscopy revealed that thermal dehydration induced protein aggregation and reduced microporosity, impairing rehydration performance compared to requesón powder obtained by lyophilization. These findings suggest that requesón powder production is a promising strategy for valorizing whey and extending the applications of this traditional cheese as a functional food ingredient. Full article

This study explores the marketing potential of artisanal agri-food products in Ukraine by examining their structural, regional, and consumer dimensions. Amid growing interest in sustainable and locally rooted food systems, the research addresses how artisanal production can evolve from informal crafts to market-recognized value. This study is based on an analysis of official statistical data and an analysis of registered artisanal food producers in specific areas in Ukraine. It emphasizes the role of household-based agriculture in securing raw materials, the impact of cultural–tourism infrastructure on product visibility, and the benefits of self-sufficiency in raw material sourcing for product differentiation. The findings reveal that regions with stronger household production and cultural engagement demonstrate higher activity in the artisanal food sector. This study concludes that artisanal food production offers a viable pathway for regional development, rural resilience, and the strengthening of local food identity. Full article

In the Alpine region of Austria, Italy, and Switzerland, transhumance is widespread and the production of local traditional dairy products during summer is important. Raw milk cheeses are produced according to traditional recipes, using hurdles as a technique to guarantee food safety. In the present study, we aim to provide an overview of S. aureus and its enterotoxins in raw milk cheeses, identify the key parameters responsible for the enterotoxin production, and identify ways to improve food safety. The results demonstrate that safe artisanal raw milk cheese production is achievable under elementary conditions by applying effective hurdles, including high scalding temperatures or thermization, quality starter cultures, and robust milk quality management. The hurdle index (HI), which we introduce in this paper, is a promising tool for assessing and improving safety in raw milk cheese production. Full article

Listeriosis is a disease associated with the consumption of food contaminated with Listeria monocytogenes. Probiotic lactic acid bacteria (LAB) or their postbiotics have been of interest for their anti-listerial effect. This study focused on isolating LAB from artisanal cheeses and characterizing their potential as probiotics. Twelve LAB isolates exhibiting typical LAB traits were evaluated for their ability to survive in simulated gastric juice, hydrolyze bile salts, auto-aggregate, hydrophobicity, and antagonistic activity against L. monocytogenes. The four most promising LAB strains demonstrated anti-listerial probiotic potential and were identified as Latilactobacillus (Lat.) curvatus SC076 and Lactiplantibacillus (Lact.) paraplantarum SC291, SC093, and SC425. The antimicrobial activity of these strains was mainly attributed to bacteriocin-like substances and organic acids. While three Lact. paraplantarum strains were resistant to ampicillin, Lat. curvatus was sensitive to all tested antibiotics. All selected strains exhibited no hemolytic, gelatinase, and lecithinase activity. Exposure to LAB supernatants resulted in a significant reduction in the adhesion and intracellular count of L. monocytogenes in Caco-2 cells, with Lat. curvatus SC076 showing the most significant effect. Based on its probiotic characteristics, Lat. curvatus SC076 is a promising candidate for functional foods, pending further in vivo studies to assess its potential in the food industry. Full article

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others. Full article

Small pelagic fishes such as Sardinella aurita (Valenciennes, 1847) and Sardinella maderensis (R. T. Lowe, 1838) are key intermediate-level components of the marine food web of the southwestern African coast. Their biomass off Angola has shown significant interannual variability, and information about their reproduction is insufficient in the region for adequate stock management. Thus, we aimed to unveil the reproduction period and reproductive traits of these two Sardinella species and establish a link with the prevailing ocean temperature conditions. Adult fish samples were obtained monthly from artisanal and semi-industrial fleets, and the ichthyoplankton samples were collected with a Hydro-Bios Multinet off southwest Angola by Instituto Nacional de Investigação Pesqueira (Angola). The macroscopic inspection of gonads showed that females of both species were more abundant than males. The gonadosomatic index and maturity stages indicate that S. aurita spawns during the Austral summer (December through March), while S. maderensis has a longer spawning period, from October to April. The spawning peak occurs in February for S. aurita and S. maderensis. The mean monthly condition factor of both species was high before and after spawning seasons. The females of S. aurita reach sexual maturity at a smaller size than males, and 50% of the population reaches sexual maturity at a total length of 31.3 cm. The males of S. maderensis reach sexual maturity at a smaller size than females, and 50% of the population reaches sexual maturity at a total length of 28.4 cm. We also found that both species use the southern coast of Angola as a spawning area during the Austral summer and avoid the area during periods of intense upwelling. Currently, these species are managed as a single unit, and the minimum capture size is set at 22 cm, well below the size at sexual maturity registered in the study area. Therefore, we strongly recommend increasing the minimum capture size to guarantee long-term stock viability. Full article

Citrobacter braakii can colonize the intestinal tract of humans and animals and occasionally act as opportunistic pathogen. Although isolated from food and the environment, its potential as a foodborne pathogen remains uncertain. Twenty C. braakii isolates were previously collected from salami and soft cheese artisanal productions. In the present study, the potentialities of C. braakii as a food safety hazard were explored by a genomic comparison of C. braakii newly sequenced genomes with publicly available genomes, including those of clinical relevance, and a pathogenicity assessment in Galleria mellonella as an in vivo infection model. Phylogenomic reconstruction revealed that one salami clone and two C. braakii genomes of the soft cheese production were closely related (from 11 to 28 core SNP differences) to C. braakii publicly available clinical genomes. All genomes carried the chromosomally located bla_CMY and/or qnrB genes and were resistant to cephalosporins and/or had reduced susceptibility to ciprofloxacin. G. mellonella larvae showed 90% mortality after challenge with C. braakii strains carrying the vex and tvi operons coding for the capsular polysaccharide (Vi antigen), in comparison to 40% of strains lacking these two operons. The high mortality rate of vex- and tvi-positive C. braakii isolated from food processing plants suggests C. braakii to be a possible foodborne hazard. Full article

Artisanal fisheries in southern Chile rely heavily on the Patagonian red octopus (Enteroctopus megalocyathus) as a valuable resource, contributing significantly to local economies. This octopus species accounts for 25–40% of Chilean octopus landings. It is a merobenthic species, characterized by a semelparous life cycle and a long brooding period, and it is distributed along the Pacific and Atlantic coasts of the southern tip of South America, inhabiting holes and crevices in rocky substrates. However, this fishery faces critical challenges to both its ecological sustainability and the food safety of octopus products. The primary fishing method, using hooks, poses a risk to reproductive capacity as it can capture brooding females. Food safety concerns arise from microbial contamination during pre- and post-harvest handling, bioaccumulation of toxins from algal blooms, and the presence of heavy metals in the marine environment. While evisceration effectively reduces the risk of consuming toxins and heavy metals, inadequate hygiene practices and insufficient ice usage throughout the production chain represent significant food safety risks. Chilean fishing Law No. 18892/1989 defines artisanal fishing and establishes territorial use rights in fisheries (TURFs) to promote sustainable extraction of benthic resources. Integrating training programs on post-harvest handling, hygiene practices, and food safety measures into the TURFs framework, along with targeted investments in infrastructure and technical assistance, is crucial to ensure the long-term sustainability of the E. megalocyathus fishery, protect consumer health, and maintain the economic viability and environmental sustainability of this vital resource for local communities. Full article

Artisanal cheeses face unique challenges due to changes in the present approaches to food safety, health, and environmental sustainability. This work aims at tackling such challenges in Pico cheese, by addressing outdated PDO criteria, the need to tackle coagulase-positive staphylococci (CoPS) and to promote circular economy by upgrading cheese whey. Model raw- and pasteurized milk cheeses were prepared with autochthonous lactic acid bacteria (LAB) as inoculants and analyzed for their composition, proteolysis, and microbiological parameters. CoPS were isolated and the risks they pose in terms of One Health evaluated by assessing phenotypic virulence factors and antibiotic resistance patterns. To assess the potential of autochthonous LAB for controlling CoPS, a challenge test was performed. Probiotic requeijão was prepared using autochthonous LAB as inoculants for upgrading whey. This work confirmed the need to update Pico cheese specifications regarding proteolysis indexes. Biofilm production was present in all Pico cheese CoPS, but resistance was only found against penicillin and cefoxitin. Adding salt or extending maturation time up to 60 days did not afford the desired level of CoPS control. Lactococcus lactis L1C21M1, however, was able to keep CoPS populations at 3 log cfu g⁻¹ in the challenge test. Requeijão was a suitable substrate for probiotic autochthonous Lactococcus lactis L3A21M1 and L3B1M7. Full article

Food safety and traceability in dairy processing plants are essential for public health and industry sustainability. This study provides an empirical assessment of food safety and traceability practices among artisanal and semi-automated dairy processors in Fier, Albania, which is the country’s leading milk-producing region. Based on structured interviews with 18 dairy processors, we examined practices related to supplier management, quality control, facility conditions, staff hygiene, and equipment sanitation. The results reveal significant gaps in milk supplier inspections, biochemical testing, and traceability systems. The majority of processors lack barcode systems, regulated contracts with farmers, and formalized product tracking mechanisms, decreasing the chances of market formalization. Moreover, none of the dairies in this study have ISO certification, which restricts access to international markets. This paper also compares food safety practices between semi-automated and artisanal processors, with the former having slightly better compliance in certain key areas such as milk supply monitoring and biochemical testing. However, both groups face major challenges in complying with food safety standards due to weak regulatory enforcement, limited financial resources, and insufficient training. Implementing stricter food safety measures and modern traceability systems is not only a regulatory necessity but a strategic step toward improving public health, market access, and the long-term sustainability of Albania’s dairy sector. Full article