Search Results (598)

Sodium chloride is a chemical compound that has been encountered by people for thousands of years, and plays a significant role in their lives. The aim of this article is to provide a comprehensive review of table salt from the perspective of health, food technology, and cultural heritage. The article discusses salt extraction and production, its composition and consumption, and its effects on the human body. The authors draw attention to new trends, such as the use of micronized salt, microencapsulated salt, and salt with colors and shapes that differ from those of typical table salt. Scientific studies on the presence of undesirable substances and the use of salt additives were reviewed. The role of salt in dairy, meat, and bakery technology was illustrated. Gaps in research on salt were highlighted. In the last part, all types of salt with geographical indications are shown. The paper suggests that producers with a long tradition in the salt sector should apply for the European geographical indications to enhance their national and cultural heritage and promote their region. The review highlights the need for further research on all aspects discussed. Full article

Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility and food safety. We explore recent advances in the use of naturally derived gel-forming polymers such as gelatin, chitosan, cellulose, alginate, and plant-based proteins as the structural backbone for edible scaffolds. Particular attention is given to the integration of food-grade functional additives into hydrogel-based scaffolds. These include nanocellulose, dietary fibers, modified starches, polyphenols, and enzymatic crosslinkers such as transglutaminase, which enhance mechanical stability, rheological properties, and cell-guidance capabilities. Rather than focusing on fabrication methods or individual case studies, this review emphasizes the material-centric design strategies for building scalable, printable, and digestible gel scaffolds suitable for cultured meat production. By systemically evaluating the role of each component in structural reinforcement and biological interaction, this work provides a comprehensive frame work for designing next-generation edible scaffold systems. Nonetheless, the field continues to face challenges, including structural optimization, regulatory validation, and scale-up, which are critical for future implementation. Ultimately, hybrid gel-based scaffolds are positioned as a foundational technology for advancing the functionality, manufacturability, and consumer readiness of cultured meat products, distinguishing this work from previous reviews. Unlike previous reviews that have focused primarily on fabrication techniques or tissue engineering applications, this review provides a uniquely food-centric perspective by systematically evaluating the compositional design of hybrid hydrogel-based scaffolds with edibility, scalability, and consumer acceptance in mind. Through a comparative analysis of food-safe additives and naturally derived biopolymers, this review establishes a framework that bridges biomaterials science and food engineering to advance the practical realization of cultured meat products. Full article

Introduction: The sodium-to-potassium (Na:K) ratio in the diet is a critical biomarker for cardiovascular and metabolic health, yet global adherence to recommended levels remains poor. Objectives: The objective of this study was to identify dietary determinants of the dietary Na:K ratio and its associations with micronutrient intake and diet quality. Methods: An observational cross-sectional survey was conducted in a representative sample of manufacturing workers through a combined stratified proportional and two-stage probability sampling plan, with strata defined by company size and industrial sector from the state of Rio Grande do Norte, Brazil. Dietary intake was assessed using 24 h recalls via the Multiple Pass Method, with Na:K ratios calculated from quantified food composition data. Diet quality was assessed with the Diet Quality Index-International (DQI-I). Multiple linear regression was used to analyze associations of Na:K ratio with the study variables. Results: The survey was conducted in the state of Rio Grande do Norte, Brazil, in 921 randomly selected manufacturing workers. The sample mean age was 38.2 ± 10.7 years, 55.9% males, mean BMI 27.2 ± 4.80 kg/m². The mean Na:K ratio was 1.97 ± 0.86, with only 0.54% of participants meeting the WHO recommended target (<0.57). Fast food (+3.29 mg/mg per serving, p < 0.001), rice, bread, and red meat significantly increased the ratio, while fruits (−0.16 mg/mg), dairy, white meat, and coffee were protective. Higher Na:K ratios were associated with lower intake of calcium, magnesium, phosphorus, and vitamins C, D, and E, as well as poorer diet quality (DQI-I score: −0.026 per 1 mg/mg increase, p < 0.001). Conclusions: These findings highlight the critical role of processed foods in elevating Na:K ratios and the potential for dietary modifications to improve both electrolyte balance and micronutrient adequacy in industrial workers. The study underscores the need for workplace interventions that simultaneously address sodium reduction, potassium enhancement, and overall diet quality improvement tailored to socioeconomic and cultural contexts, a triple approach not previously tested in intervention studies. Future studies should further investigate nutritional consequences of imbalanced Na:K intake. Full article

This study assessed microbiological contamination in street-sold meat products, focusing on Enterobacterales and coagulase-negative staphylococci (CoNS) species and their antibiotic resistance. Chicken and mutton street foods like shawarma and brochettes were tested for bacterial load, species distribution. and resistance profiles. The results showed significant contamination, with Enterobacter cloacae (5.38 Log 10 CFU/g). Staphylococcus lentus and Staphylococcus xylosus were also common, reaching 6.23 Log 10 CFU/g in some samples. Contamination levels varied significantly by food type, with chicken shawarma showing the highest risk. Antimicrobial susceptibility testing revealed high multidrug resistance, particularly among E. cloacae and Staphylococcus species. Biofilm formation an indicator of resistance was observed mainly in staphylococci and enhanced under fed-batch culture. These findings highlight public health concerns tied to poor hygiene and undercooking in street food environments. The study emphasizes the need for improved hygiene practices, standardized cooking methods, and systematic food safety monitoring to reduce contamination and antibiotic resistance risks. Full article

Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavorful options. Currently, five main categories of alternative proteins are being developed: plant-based proteins, cultured meat, single-cell proteins, edible insects, and seaweed. Nonetheless, several chemical and microbiological food safety hazards are associated with these alternatives Incorporating novel protein sources into food products may heighten the prevalence of existing food allergies. This could arise from extracting proteins from their natural matrices and utilizing them at significantly higher concentrations. Additionally, the introduction of new proteins may lead to the development of novel food allergies. Proteins that are currently seldom or never consumed may cause primary sensitisation or trigger cross-reactivity with known allergens. To date, alternative proteins have not been thoroughly studied for their allergenic potential, and there is no standardised method for assessing this risk. This review aims to explore non-traditional protein sources, discussing their nutritional and functional properties, as well as their potential allergenicity based on available research. We conducted a literature search in PubMed and Embase databases. We used specific keywords and MESH terms. A total of 157 studies were included in the review. The studies reviewed in our analysis reveal significant limitations, such as inconsistent methodologies, limited participant numbers, and a lack of long-term data, which hinder the ability to make clear conclusions regarding the safety of these new proteins for individuals with allergies. To address current challenge, future research should integrate food science, regulatory perspectives and advanced technologies. Full article

Background/Objectives: Colorectal cancer is a leading cause of cancer-related death worldwide, with rising incidence in younger adults. Unhealthy diets high in red and processed meat and low in fiber are key modifiable risk factors, highlighting the need for preventive nutritional strategies targeting CRC through dietary interventions. Methods: A one-day sample diet for colorectal cancer prevention, consisting of fiber-rich meals excluding red meat and incorporating whole grains, legumes, vegetables, fruits, nuts, and lean protein alternatives (such as fish and poultry), was developed. Its acceptability was assessed in a cross-sectional study using an online questionnaire among healthy Romanian adults aged 18–50, with a total of 395 included participants. Results: Of the 395 respondents meeting the inclusion criteria (aged 18–50, no cancer or chronic gastrointestinal disorders), 63.5% were females, predominantly urban (90.1%), and highly educated. Mean age was 32.4 years; mean BMI was 25.07 kg/m². The proposed colorectal cancer-preventive diet was rated as “quite attractive” and “very attractive” by 74.9% of participants. All meals received high ratings, with dinner and the first snack being most favored. Most respondents (77.2%) found the diet satisfying and the satiety level and energy adequate, and 90.4% were willing to adopt it at least a few times per week. Financial accessibility was affirmed by 77.2% of the respondents. However, 61.8% reported difficulty eliminating red meat consumption. Female participants rated the diet significantly more attractive than males did (p = 0.041). Willingness to adopt the diet strongly correlated with higher acceptability (p < 0.0001), while BMI and education level showed no significant effect. Conclusions: The proposed colorectal cancer-preventive diet was well accepted by Romanian adults aged 18–50, with higher receptivity among women and those with higher education; willingness to adopt the diet at least a few days per week was high, especially among those psychologically ready for dietary change, while key barriers included red meat reduction and perceived cost, underscoring the need for gender-sensitive, culturally adapted interventions and further research on long-term adherence and clinical impact. Full article

Microorganisms play a crucial role in food processes, safety, and quality through their dynamic interactions with other organisms. In recent years, biosensors have become essential tools for monitoring these processes in the dairy, meat, and fresh produce industries. This review highlights how microbial diversity, starter cultures, and interactions, such as competition and quorum sensing, shape food ecosystems. Diverse biosensor platforms, including electrochemical, optical, piezoelectric, thermal, field-effect transistor-based, and lateral flow assays, offer distinct advantages tailored to specific food matrices and microbial targets, enabling rapid and sensitive detection. Biosensors have been developed for detecting pathogens in real-time monitoring of fermentation and tracking spoilage. Control strategies, including bacteriocins, probiotics, and biofilm management, support food safety, while decontamination methods provide an additional layer of protection. The integration of new techniques, such as nanotechnology, CRISPR, and artificial intelligence, into Internet of Things systems is enhancing precision, particularly in addressing regional food safety challenges. However, their adoption is still hindered by complex food matrices, high costs, and the growing challenge of antimicrobial resistance. Looking ahead, intelligent systems and wearable sensors may help overcome these barriers. Although gaps in standardization and accessibility remain, biosensors are well-positioned to revolutionize food microbiology, linking ecological insights to practical solutions and paving the way for safer, high-quality food worldwide. Full article

Alkalihalophilus marmarensis is an obligate alkaliphile with exceptional tolerance to high-pH environments, making it a promising candidate for industrial bioprocesses that require contamination-resistant and extremophilic production platforms. However, its practical deployment is hindered by limited biomass formation under extreme conditions, which constrains overall productivity. This study presents a model-driven investigation of how pH (8.8 and 10.5), culture duration (24 and 48 h), and nitrogen source composition (peptone and meat extract) affect cell dry mass, lactate, and protease synthesis. Using the response surface methodology and multi-objective optimization, we established predictive models (R² up to 0.92) and uncovered key trade-offs in biomass and metabolite yields. Our findings reveal that peptone concentration critically shapes the metabolic output, with low levels inhibiting growth and high levels suppressing protease activity. Maximum cell dry mass (4.5 g/L), lactate (19.3 g/L), and protease activity (43.5 U/mL) were achieved under distinct conditions, highlighting the potential for targeted process tuning. While the model validation confirmed predictions for lactate, deviations in cell dry mass and protease outputs underscore the complexity of growth–product interdependencies under nutrient-limited regimes. This work delivers a foundational framework for developing fermentations with A. marmarensis and advancing its application in sustainable, high-pH industrial bioprocesses. The insights gained here can be further leveraged through synthetic biology and bioprocess engineering to fully exploit the metabolic potential of obligate alkaliphiles like A. marmarensis. Full article

The objective of this study was to perform a preliminary in vitro characterization of Lactiplantibacillus plantarum BG112, assessing its safety and technological features for potential application as a culture starter for an industrial fermented dry meat product. In vitro assays assessed its viability, probiotic properties, and safety for use in food formulations. The strain was characterized through morphological and biochemical tests, carbohydrate fermentation profiling, and various in vitro assays based on FAO/WHO criteria for probiotic selection. These included proteolytic activity, auto-aggregation capacity, tolerance to simulated gastric juice and bile salts, antimicrobial activity, and resistance to sodium chloride, nitrite, and low pH. Safety evaluations were also performed by testing antibiotic susceptibility, hemolytic activity, and DNAse production. The results showed that L. plantarum BG112 exhibited strong tolerance to adverse environmental conditions typically found during sausage fermentation and ripening, along with significant inhibitory activity against pathogenic bacteria, such as Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. The strain also demonstrated no hemolytic or DNAse activity and presented a favorable antibiotic sensitivity profile, meeting key safety requirements for probiotic use. Further studies using meat matrices and in vivo models are needed to validate these findings. This study contributes to the early-stage selection of safe and technologically suitable strains for use in fermented meat products. These findings support the potential application of L. plantarum BG112 as a safe and effective starter culture in the development of high-value, premium fermented meat products, aligned with current consumer demand for health-enhancing and natural foods. Full article

The clean-label movement has markedly increased consumer demand for meat products free from synthetic additives, such as sodium nitrite, ascorbate, and phosphate. This review summarizes strategies to replace these additives with natural alternatives while preserving the functional and quality properties of traditionally cured meats. Nitrite replacement commonly employs nitrate-rich vegetables, alongside nitrate-reducing starter cultures or pre-converted nitrite powders for adequate nitric oxide production and meat pigment stabilization. Ascorbate substitutes include vitamin C-rich materials and polyphenol-based antioxidants from green tea and rosemary, supporting nitrite reduction and contributing to meat pigment and oxidative stability. To compensate for phosphate functions, natural substitutes such as hydrocolloids, dietary fibers, protein isolates, and calcium powders from eggshells or oyster shells have shown partial success in restoring water-holding capacity, pH buffering, and textural integrity. In addition, non-thermal processing technologies, such as high-pressure processing, ultrasound, and cold plasma are explored as complementary strategies to enhance the efficacy of natural ingredients and support industrial scalability. However, challenges persist regarding ingredient variability, dose-dependent effects, and consistency in functional performance. Future research should focus on synergistic ingredient combinations, formulation standardization, and scalable application in industrial production to ensure the production of high-quality clean-label meat products. Full article

Gastrointestinal (GI) parasites not only significantly impact goat health and productivity but can also affect human health due to the zoonotic potential of some species. This study investigates the prevalence of internal parasites within the tropical monsoon ecosystem of southern Thailand, focusing on both phenotypic and molecular characteristics of the parasites and identifying associated risk factors in caprine farming systems. A total of 276 meat goats from Nakhon Si Thammarat province were examined, indicating an overall GI parasite prevalence of 88.8% (245/276), with strongyles and Eimeria spp. identified as the dominant parasites. In addition, mixed parasitic infections were observed in 72.2% of cases, whereas single infections comprised 27.8%. Strongyle-positive fecal samples were cultured and genetically sequenced, revealing the presence of Haemonchus contortus, Trichostrongylus colubriformis, and Oesophagostomum asperum. For associated risk factors, gender and grazing with other herds significantly impacted overall GI parasitic infections, while the gender, breed, and packed cell volume (PCV) affected the strongyle infection. A correlation analysis revealed a substantial relationship between strongyle egg per gram (EPG) counts and clinical parameters, indicating that monitoring animals with low body condition scores (BCS) and high Faffa Malan Chart (FAMACHA) scores could be an effective strategy for controlling strongyle infections. These findings highlight the importance of continued research and effective farm management practices to address strongyle infections in meat goats, improving their health and agricultural productivity in tropical regions. Moreover, the detection of four zoonotic parasites (Giardia spp., H. contortus, T. colubriformis, and Fasciola spp.) indicates the necessity for the routine surveillance and monitoring of zoonotic parasites in goats to mitigate potential human health risks. Full article

The production of fermented sausages from poultry meat using traditional technologies and natural maturation conditions is a major challenge. The aim of this study was to identify indigenous microbiota with antilisterial activity from an innovative, additive-free, traditionally fermented chicken sausage. Isolates (n = 88) of lactic acid bacteria (LAB) were collected during maturation and subjected to MALDI-TOF mass spectrometry identification. The capacity to combat Listeria was screened against five strains using the agar well diffusion method in 63 selected LAB isolates. MALDI-TOF mass spectrometry identified four different LAB genera, namely Enterococcus, Lactococcus, Leuconostoc and Lactobacillus, the proportions of which differed significantly during the production phases (p < 0.001). Enterococcus faecalis was the most prevalent LAB species in the initial sausage dough. The presence of lactococci (Lactococcus lactis) and enterococci was detected during the 14- and 30-day ripening period and was gradually displaced by leuconostocs and lactobacilli. Lactobacilli appeared to be abundant during the central and late maturation phases, and consisted of only two species—Latilactobacillus sakei and Latilactobacillus curvatus. In total, 38 LAB isolates (60%) showed antilisterial activity toward at least one Listeria indicator strain. The proportions of antilisterial LAB differed significantly during sausage maturation. Inhibitory activity against all indicator Listeria was detected in the neutralized cell-free supernatants of five strains of Enterococcus faecalis, two L. sakei strains and one Leuconostoc mesenteroides strain. The antilisterial activity observed in the indigenous LAB revealed the possible role of L. sakei as a bioprotective culture, as well as the role of Ln. mesenteroides and E. faecalis as bacteriocin producers, for practical applications. Full article

The increasing demand for sustainable poultry production has urged the exploration of alternative feed strategies supporting animal performance and environmental goals. The first section outlines the protein requirements in broiler nutrition (19–25% crude protein) and the physiological importance of balanced amino acid profiles. Vegetal conventional protein sources are discussed in terms of their nutritional value (12.7–20.1 MJ/kg), limitations (antinutritional factors), and availability. Emerging trends in broiler nutrition highlight the integration of supplements and the need for innovative feed solutions as support for the improvement in broiler body weight and feed efficiency increase. Microbial protein sources: yeast biomass (41–60% of 100 g dry weight), microbial mixed cultures (32–76% of 100 g dry weight), and beer by-products, such as brewer’s spent yeast (43–52% of 100 g dry weight), offer promising nutritional profiles, rich in bioactive compounds (vitamin B complex, minerals, enzymes, and antioxidants), and may contribute to improved gut health, immunity, and feed efficiency when used as dietary supplements. The review also addresses the regulatory and safety considerations associated with the use of microbial protein in animal feed, emphasizing EU legislation and standards. Finally, recent findings on the impact of microbial protein supplementation on broiler growth performance, carcass traits, and overall health status are discussed. This review supports the inclusion of microbial protein sources as valuable co-nutrients that complement conventional feed proteins, contributing to more resilient and sustainable broiler production and broiler meat products. Full article

This study aimed to investigate the effects of dietary supplementation with Bacillus subtilis (BS) and Rhodotorula yeast culture (RYC) used as feed additives to study their effects on growth performance, meat quality, antioxidant capacity, and serum metabolomics in yellow-feathered broilers. A total of 192 one-day-old healthy yellow-feathered broilers were randomly divided into four treatment groups. The CON group was fed a basal diet, whereas the BS, RYC, and MIX groups were fed diets supplemented with 5 × 10⁹ CFU/kg BS, 5000 mg/kg RYC, and a combination of both, respectively. The experimental period comprised 56 days. In the initial stage of growth, compared with the CON group, the body weight and average daily gain of broilers in the BS group were significantly increased (p < 0.05). The BS group increased the activity of CAT and SOD in broilers at 28 days, and the activity of CAT in RYC and MIX group were also significantly increased (p < 0.05). BS could increase GSH-Px activity significantly in broilers at 56 days (p < 0.05). Moreover, in comparison with the CON group, the MIX group decreased shear force and drip loss significantly (p < 0.05). Serum metabolome analysis showed that the addition of BS or RYC alone had the greatest difference in the abundance of D-amino acid metabolism and lysine metabolism, while the combined addition of BS and RYC found that glycerophospholipid metabolism and tryptophan metabolism had the greatest difference. In conclusion, dietary addition of BS and RYC could improve the meat quality of yellow-feathered broilers. Full article

The contemporary food environment is experiencing substantial transformations, and sustainability and the pursuit of novel ingredients have become pivotal factors in consumer decision-making and business strategy formulation. The emergence of alternative proteins has significant implications for sustainability, climate change mitigation and animal welfare, and can potentially promote the achievement of different United Nations Sustainable Development Goals. The spread of these novel foods requires significant attention, particularly concerning younger demographics, which are often considered to be more environmentally and ethically aware when making dietary choices. This study investigates the psychological and attitudinal factors that shape young consumers’ intention to consume plant-based, insect-based, and cultured meat alternative proteins, and verifies the existence of heterogeneous segments of consumers. To this purpose principal component analysis and k-means cluster analysis are employed using data from an online survey conducted in Italy, with a sample of 350 young consumers. The findings reveal that the intention to consume alternative protein sources is not particularly pronounced among the young consumers and differs according to the type of alternative protein. Three different profiles of young consumers were found: traditionalist (39% of the sample); enthusiastic (17%) and open-minded (44%). These segments differ significantly with respect to consumption intention, socio-demographic, lifestyle and psychological variables. The results provide useful insights for policymakers to design targeted interventions to encourage young consumers’ sustainable food choices. The findings could also be useful for marketers interested in investing in such innovations as they can benefit from an in-depth knowledge of this market segment. Full article