Search Results (10)

Occupational safety, reflecting the likelihood of work-related accidents, is crucial in work systems. A risk management model identifies, analyzes, and prioritizes risks, followed by the strategic application of resources to mitigate, monitor, and control the probability and impact of future events. Models integrating safety, ergonomics, and operational efficiency in risk management are non-existent, especially in the food retail sector. The proposed risk management model assigns the risk level to Safety using the Hazard Identification and Risk Assessment index (HIRA), an integral part of the Global Safety Index (GSI), both indices with five risk levels: 1 to 5 (acceptable to very critical). The organizational hierarchy of the evaluated company includes levels from microtask to insignia. The research aims to apply the HIRA index from the microtask to the area level. The HIRA application was conducted in a food retail company, starting with the identification and characterization of tasks in the “food” section and “fresh products” area (butchery, fishmonger, bakery, charcuterie/takeaway, and fruits and vegetables sections). The risk level of each microtask was assessed, then aggregated to higher organizational levels. Results showed that two new solutions reduced the safety risk in the mentioned sections proving the HIRA value as decision-making tool. Full article

Cells of Listeria monocytogenes, Salmonella spp., or Shiga toxin-producing Escherichia coli (STEC) were inoculated (ca. 4.0 log CFU/slice) onto slices (ca. 4 g each slice) of an all-beef soppressata (ca. pH 5.05 and a_w 0.85). The storage of vacuum-sealed slices of inoculated soppressata at 4 °C or 20 °C for 90 days resulted in reductions of all three pathogens by ca. 2.2 to 3.1 or ca. ≥3.3 log CFU/slice, respectively. When pathogen levels decreased to below detection (≤1.18 log CFU/slice) by direct plating, it was possible to recover each of the target pathogens by enrichment, albeit more frequently from slices stored at 4 °C (p < 0.05) compared to 20 °C. In summary, the slices of the commercially produced beef soppressata selected for this study did not provide a favorable environment for either survival or outgrowth of surface-inoculated cells of L. monocytogenes, Salmonella spp., or STEC during storage. Full article

This work assesses the use of different solar heating integration configurations and heating storage solutions for three different agri-food industries located in southern Europe. TRNSYS is employed to model different Solar Heat for Industrial Process (SHIP) integration options and to quantify the solar thermal share with respect to the overall thermal demand, as well as to estimate the avoided consumption of fuels and CO₂ emissions in the existing boiler units as a result of the solar system integration. The SHIP integration is complemented with the evaluation of selected phase-change materials (PCM) to promote latent heat storage under the specific conditions of the considered agri-food demo sites and solar irradiation characteristics. The arrangement of flat-plate solar collectors coupled with latent heat storage was found to enhance the yearly averaged solar share of the SHIP solutions, reaching 13% of the overall thermal demand for an average Spanish winery demo site. Furthermore, the estimation of the gross solar heat production for a mid-size Italian spirits distillery yielded 400 MWh/y, leading to annual fossil fuel savings of 32 tons and yearly avoided CO₂ emissions of up to 100 tons. Similarly, the SHIP integration model for an average French charcuterie predicted a 55% solar share of the thermal demand required for plant cleaning purposes, resulting in roughly 50 tons of CO₂ emissions avoided per year. The estimated payback period (PBP) for the Italian spirits demo case under the current economic scenario is below 9 years, whereas the PBP for the other demos does not exceed the expected lifetime of the solar plants (25 years). Full article

The heterogeneity of Italian manufacturing processes results in the production of a large variety of pork products. In Sardinia, boars are raised and butchered to produce charcuterie. These animals are castrated before slaughter as androstenone would otherwise taint the meat, rendering it unfit for human consumption. However, to date, the literature concerning surgical orchiectomy in adult boars is limited. The goal of this study is to assess whether a sutureless swine orchiectomy procedure is feasible. Additionally, this study aims to determine the appropriate traction force needed to tie knots in the deferens duct of pigs of different weights and ages. Two groups were created: the first (n = 91) underwent orchiectomy by suture ligation; the second (n = 20) was castrated using the sutureless technique. Deferens ducts of animals in the first group (n = 182) were collected following castration, and their tensile strength was measured. Pearson’s linear correlation was used to determine the relationship between the maximum traction force and weight and age groups. A correlation of 0.99 and 0.96 was shown between traction force and age and traction force and weight, respectively. In accordance with these results, sutureless castration was performed on 20 animals, calibrating the pulling force needed according to the age and weight of the boars. No complications were observed during the feasibility study, thus validating sutureless orchiectomy in adult boars. Full article

The application potential of functional ingredients for the meat industry is often assessed through different measuring tools, thereby making comparisons difficult. The aim of this study was to create valuable information about the performance of functional ingredients based upon standardized and comparable data gathered through a newly developed screening tool. Therefore, 25 ingredients, selected from different techno-functional classes, were characterized at 2 different dosages by means of the screening methodology. The tool itself consisted of a lean meat model and fatty liver-based system, representative of the finely minced and/or emulsified charcuterie market. A total of 23 different parameters were measured through both model systems, providing information concerning water and fat binding capacity, emulsification, and texture and structure formation. Through cluster analysis, the ingredients were assigned to groups, each with their own specific properties. The screening tool provided good descriptive and distinctive power concerning ingredient functionalities and offers the industry a clear overview of their application characteristics. Full article

During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products. Full article

Background: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands of food handlers, 26.8% (n = 126) were classified as “unsatisfactory” due to the presence of at least Escherichia coli, Staphylococcus aureus and/or total and fecal coliforms. Such a proportion varied according to the type of food service unit with a higher proportion being observed in Canteens (40.0%) and in Retirement Home/Day Care Centers (37.8%). More than one third of 649 samples taken from kitchen utensils/crockery were classified as “unsatisfactory” (n = 181; 27.9%) or “bad” (n = 49; 7.6%). There were significant differences in these proportions across food service units, with a higher proportion of “unsatisfactory” samples being observed in Fishmongers and Butcher Shops/Charcuteries (50.0% and 45.1%, respectively), while a higher proportion of “bad” samples was observed in both Pastry/Bakery and Fishmonger establishments (33.3%), followed by Butcher Shops/Charcuteries (14.1%). Conclusions: Our results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need of a periodic hygienic evaluation. Full article

Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, Brochothrix thermosphacta was highly abundant at the beginning of the shelf-life period, but was later overtaken by Leuconostoc carnosum and Lactococcus piscium. For cooked chicken products, Latilactobacillus sakei was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of Photobacterium at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods. Full article

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite level (RNL), were determined. In a traditional FTCS formula, the COG was used to replace pork back fat (substitution level 0%, 25%, 50%, and 75%). In FTCS, RNL were not detected in COG samples. The 75% substitution with COG increased moisture content. COG addition increased pH. For Aw, COG addition decreased their values in FTCS. The 50% and 75% of COG substitution increased TBA values. FTCS fat content for COG-added samples showed values between 22.35 and 23.85 (g fat/100 g). Thus, the use of chia oleogels is feasible in an industrial process and can be a good source to reduce nitrite residual level. Full article

Few data are available regarding dietary habits of the elderly, especially about dairy products (DPs) (total DP and milk, fresh DP, and cheese), whereas these are part of healthy habits. The aim was to describe the socio-demographic characteristics, food, and nutritional intakes of elderly DP consumers. The sample consisted of 1584 participants from the Three-City-Bordeaux cohort (France), who answered a food frequency questionnaire and a 24-h dietary recall. Socio-demographic characteristics, practice of physical activity, Body Mass Index, and polymedication were registered. The sample was 76.2 years (SD 5.0 years) on average, 35% were in line with the French dietary guidelines for DP (3 or 4 servings of DP/day), while 49% were below, and 16% above. Women were significantly more likely to declare the highest total DP (≥4 times/day), milk (>1 time/day), and fresh DP (>1.5 times/day) frequency consumption. The highest cheese frequency consumers (>1.5 times/day) were more likely men, married, and ex-smokers. The highest frequency of fresh DP intake was significantly associated with the lowest energy and lipid intakes, and that of cheese with the highest consumption of charcuteries, meat, and alcohol. This cross-sectional analysis confirmed that the socio-demographics and dietary characteristics varied across DP sub-types consumed, which encourages individual consideration of these confounders in further analyses. Full article