Search Results (1,916)

Background: Thallium is a metal that is ubiquitous in our natural environment. Despite its potential for high toxicity, thallium is understudied and not regulated in food. The California Department of Public Health was alerted to a household cluster of elevated urine thallium levels noted among a mother (peak 5.6 µg/g creatinine; adult reference: ≤0.4 µg/g creatinine) and her three young children (peak 10.5 µg/g creatinine; child reference: ≤0.8 µg/g creatinine). Objectives: This case report identifies questions raised after a public health investigation linked a household’s thallium exposure to a commercially available food product. We provide an overview of the public health investigation. We then explore concerns, such as gaps in toxicological data and limited surveillance of thallium in the food supply, which make management of individual and population exposure risks challenging. Methods: We highlight findings from a cross-agency investigation, including a household exposure survey, sampling of possible environmental and dietary exposures (ICP-MS analysis measured thallium in kale chips at 1.98 mg/kg and 2.15 mg/kg), and monitoring of symptoms and urine thallium levels after the source was removed. We use regulatory and research findings to describe the challenges and opportunities in characterizing the scale of thallium in our food supply and effects of dietary exposures on health. Discussion: Thallium can bioaccumulate in our food system, particularly in brassica vegetables like kale. Thallium concentration in foods can also be affected by manufacturing processes, such as dehydration. We have limited surveillance data nationally regarding this metal in our food supply. Dietary reviews internationally show increased thallium intake in toddlers. Limited information is available about low-dose or chronic exposures, particularly among children, although emerging evidence shows that there might be risks associated at lower levels than previously thought. Improved toxicological studies are needed to guide reference doses and food safety standards. Promising action towards enhanced monitoring of thallium is being pursued by food safety agencies internationally, and research is underway to deepen our understanding of thallium toxicity. Full article

Humane euthanasia is an endpoint for production animals succumbing to disease or trauma. Euthanasia performed with barbiturates or other anesthetic/sedative drugs observes zero withdrawal time, and drug residues may remain in tissues. Carcasses may be submitted for rendering, and rendered products can be used to manufacture pet foods. The purpose of this study was to determine the concentration of two drugs, xylazine and ketamine, that may be used during the euthanasia process of food animals and to determine the fate of these drugs following a simulated rendering process using a commercial autoclave. Twelve cattle were administered xylazine or xylazine and ketamine prior to euthanasia via penetrating captive bolt, and samples of muscle, fat, liver, and kidney were collected. The tissue samples were analyzed by LC-MS/MS, both raw and following rendering. The parent compounds xylazine and ketamine were detected in all tissues, both before and after rendering. The highest concentrations were found in rendered kidney for both drugs, and the lowest in rendered and raw fat for xylazine and ketamine, respectively. Full article

Polyetheretherketone (PEEK) is a semi-crystalline thermoplastic polymer which, due to its very high mechanical properties and high chemical resistance, has found application in the automotive, aerospace, chemical, food and medical (biomedical engineering) industries. Owing to the use of additive technologies, particularly the Fused Filament Fabrication (FFF) method, this material is the most widely used plastic to produce skull reconstruction implants, parts of dental implants and orthopedic implants, including spinal, knee and hip implants. PEEK enables the creation of personalized implants, which not only have greater elasticity compared to implants made of metal alloys but also resemble the physical properties of the cortical layer of human bone in terms of their mechanical properties. Therefore, the aim of this article is to characterize polyether ether ketone as an alternative material used in the manufacturing of implants in orthopedics and dentistry. Full article

With the growth of the plant-based food sector, increasing amounts of by-products are generated. Sea buckthorn pomace (SBP), a by-product of juice and other manufacturing products, is rich in bioactive compounds such as phenolics, oligosaccharides, proteins, and dietary fiber. The aim of the study was to evaluate the impact of modification methods, such as enzymatic hydrolysis and supercritical carbon dioxide extraction (SFE-CO₂), on the chemical composition and technological properties of SBP. SBP and SBP obtained after SFE-CO₂ (SBP-CO₂) were enzymatically modified using Pectinex^® Ultra Tropical, Viscozyme^® L, and Celluclast^® 1.5 L (Novozyme A/S, Bagsværd, Denmark). The SBP’s main constituent was insoluble dietary fiber (IDF), followed by crude proteins and lipids (respectively, 58.7, 21.1 and 12.6 g/100 in d.m.). SFE-CO₂ reduced the lipid content (by 85.7%) in the pomace while increasing protein and TDF content. Enzymatic hydrolysis decreased the content of both soluble dietary fiber (SDF) and IDF, and increased the content of mono- and oligosaccharides as well as free phenolics, depending on the commercial enzyme preparation used in SBP and SBP-CO₂ samples. Celluclast^® 1.5 L was the most effective in hydrolyzing IDF, while Viscozyme^® L and Pectinex^® Ultra Tropical were the most effective in degrading SDF. Enzymatic treatment improved water swelling capacity, water retention capacity, water solubility index, oil retention capacity of SBP and SBP-CO₂; however, it did not have a significant effect on the stability of the emulsions. Modification of SBP by SFE-CO₂ effectively increased WSC and WSI, however it reduced WRC. These findings highlight the potential of targeted modifications to enhance the nutritional and technological properties of SBP for functional food applications. Full article

Research on commuting patterns has mainly focused on urban and metropolitan areas, and such studies are not typically applied to rural and small-town regions, where workers often face longer commutes due to limited job opportunities and inadequate public transportation. By using the Census Transportation Planning Package (CTPP) data, this research fills that gap by analyzing commuting behavior by ethnic group and industry in south-central Minnesota, which is a predominantly rural area of 13 counties in the United States. The results show that both white and minority groups in District 7 experienced an increase in excess commuting from 2006 to 2016, with the minority group in Nobles County showing a significantly higher rise. Analysis by industry reveals that excess commuting in the leisure and hospitality sector (including arts, entertainment, and food services) in Nobles County increased five-fold during this time, indicating a severe spatial mismatch between jobs and affordable housing. In contrast, manufacturing experienced a decline of 50%, possibly indicating better commuting efficiency or a loss of manufacturing jobs. These findings can help city and transportation planners conduct an in-depth analysis of rural-to-urban commuting patterns and develop potential solutions to improve rural transportation infrastructure and accessibility, such as promoting telecommuting and hybrid work options, expanding shuttle routes, and adding more on-demand transit services in rural areas. 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

Consumer interest in vegetarian, ethical, and clean-label foods is reviving the use of plant-derived milk coagulants. Cardosins from Cynara cardunculus (“thistle”) are aspartic proteases with strong clotting activity, yet their technological impact in cheese remains under-explored. This study compared a commercial thistle extract (PC) with traditional bovine rennet rich in chymosin (AC) during manufacture and 60-day ripening of Caciotta cheese. Classical compositional assays (ripening index, texture profile, color, solubility) were integrated with scanning electron microscopy, three-dimensional surface reconstruction, and descriptive sensory analysis. AC cheeses displayed slower but sustained proteolysis, yielding a higher and more linear ripening index, softer body, greater solubility, and brighter, more yellow appearance. Imaging revealed a continuous protein matrix with uniformly distributed, larger pores, consistent with a dairy-like sensory profile dominated by milky and umami notes. Conversely, PC cheeses underwent rapid early proteolysis that plateaued, producing firmer, chewier curds with lower solubility and darker color. Micrographs showed a fragmented matrix with smaller, heterogeneous pores; sensory evaluation highlighted vegetal, bitter, and astringent attributes. The data demonstrate that thistle coagulant can successfully replace animal rennet but generates cheeses with distinct structural and sensory fingerprints. The optimization of process parameters is therefore required when targeting specific product styles. Full article

The detection of trace chemicals at low and ultra-low concentrations is critical for applications in environmental monitoring, medical diagnostics, food safety and other fields. Conventional detection techniques often lack the required sensitivity, specificity, or cost-effectiveness, making real-time, in situ analysis challenging. Surface-enhanced Raman spectroscopy (SERS) is a powerful analytical tool, offering improved sensitivity through the enhancement of Raman scattering by plasmonic nanostructures. While noble metals such as Ag and Au are currently the reference choices for SERS substrates, fabrication methods should balance enhancement efficiency, reproducibility and scalability. In this study, we propose a novel approach for SERS substrate fabrication using reactive Aerosol Jet Printing (r-AJP) as an innovative additive manufacturing technique. The r-AJP process enables in-flight Ag seed reduction and nucleation of Ag nanoparticles (NPs) by mixing silver nitrate and ascorbic acid aerosols before deposition, as suggested by computational fluid dynamics (CFD) simulations. The resulting coatings were characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM) analyses, revealing the formation of nanoporous crystalline Ag agglomerates partially covered by residual matter. The as-prepared SERS substrates exhibited remarkable SERS activity, demonstrating a high enhancement factor (10⁶) for rhodamine (R6G) detection. Our findings highlight the potential of r-AJP as a scalable and cost-effective fabrication strategy for next-generation SERS sensors, paving the way for the development of a new additive manufacturing tool for noble metal material deposition. Full article

Per- and polyfluoroalkyl substances (PFAS) are synthetically produced chemicals that are causing a major One Health crisis. These “forever chemicals” are widely distributed globally in air, water, and soil, and because they are highly mobile and extremely difficult to degrade in the environment. They cause additional health concerns in a circular bioeconomy and food system that recycles and reuses by-products and numerous types of waste materials. Uptake of PFAS by plants and food-producing animals ultimately leads to the consumption of PFAS-contaminated food that is associated with numerous adverse health and developmental effects in humans. Contaminated meat, milk, and eggs are some of the main sources of human PFAS exposure. Although there is no safe level of PFAS exposure, maximum tolerable PFAS consumption guidelines have been established for some countries. However, there is no international PFAS monitoring system, and there are no standardized international guidelines and mechanisms to prevent the consumption of PFAS-contaminated foods. Urgent action is needed to stop PFAS production except for critical uses, implementing effective water-purification treatments, preventing spreading sewage sludge on land and pastures used to produce food, and requiring marketers and manufacturers to use packaging that is free of PFAS. 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

The rapid growth of plant-based biodegradable tableware, driven by plastic restrictions, necessitates rigorous safety assessments of potential chemical contaminants like per- and polyfluoroalkyl substances (PFASs). This study comprehensively evaluated PFAS contamination risks in commercial sugarcane pulp tableware, focusing on the residues of five target PFASs (PFOA, PFOS, PFNA, PFHxA, PFPeA) and their migration behavior under simulated use and takeout conditions. An analysis of 22 samples revealed elevated levels of total fluorine (TF: 33.7–163.6 mg/kg) exceeding the EU limit (50 mg/kg) in 31% of products. While sporadic PFOA residues surpassed the EU single compound limit (0.025 mg/kg) in 9% of samples (16.1–25.5 μg/kg), the levels of extractable organic fluorine (EOF: 4.9–17.4 mg/kg) and the low EOF/TF ratio (3.19–10.4%) indicated inorganic fluorides as the primary TF source. Critically, the migration of all target PFASs into food simulants (water, 4% acetic acid, 50% ethanol, 95% ethanol) under standardized use conditions was minimal (PFOA: 0.52–0.70 μg/kg; PFPeA: 0.54–0.63 μg/kg; others < LOQ). Even under aggressive simulated takeout scenarios (50 °C oscillation for 12 h + 12 h storage at 25 °C), PFOA migration reached only 0.99 ± 0.01 μg/kg in 95% ethanol. All migrated levels were substantially (>15-fold) below typical safety thresholds (e.g., 0.01 mg/kg). These findings demonstrate that, despite concerning residue levels in some products pointing to manufacturing contamination sources, migration during typical and even extended use scenarios poses negligible immediate consumer risk. This study underscores the need for stricter quality control targeting PFOA and inorganic fluoride inputs in sugarcane pulp tableware production. Full article

Nanotechnology, as a burgeoning interdisciplinary field, has a significant application potential in food nutrition and human health due to its distinctive structural characteristics and surface effects. This paper methodically examines the recent advancements in nanotechnology pertaining to food production, functional nutrition delivery, and health intervention. In food manufacturing, nanoparticles have markedly enhanced food safety and quality stability via technologies such as antimicrobial packaging, intelligent sensing, and processing optimization. Nutritional science has used nanocarrier-based delivery systems, like liposomes, nanoemulsions, and biopolymer particles, to make active substances easier for the body to access and target. Nanotechnology offers innovative approaches for chronic illness prevention and individualized treatment in health interventions by enabling accurate nutritional delivery and functional regulation. Nonetheless, the use of nanotechnology encounters hurdles, including safety evaluations and regulatory concerns that require additional investigation. Future research should concentrate on refining the preparation process of nanomaterials, conducting comprehensive examinations of their metabolic mechanisms within the human body, and enhancing pertinent safety standards to facilitate the sustainable advancement of nanotechnology in food production, nutrition, and health. Full article

Wax deposition, driven by the crystallization of long-chain n-alkanes, poses severe challenges across industries such as petroleum, oil and natural gas, food processing, and chemical manufacturing. This phenomenon compromises flow efficiency, increases energy demands, and necessitates costly maintenance interventions. Wax inhibitors, designed to mitigate these issues, operate by altering wax crystallization, aggregation, and adhesion over the pipelines. Classic wax inhibitors, comprising synthetic polymers and natural compounds, have been widely utilized due to their established efficiency and scalability. However, synthetic inhibitors face environmental concerns, while natural inhibitors exhibit reduced performance under extreme conditions. The advent of nano-based wax inhibitors has revolutionized wax management strategies. These advanced materials, including nanoparticles, nanoemulsions, and nanocomposites, leverage their high surface area and tunable interfacial properties to enhance efficiency, particularly in harsh environments. While offering superior performance, nano-based inhibitors are constrained by high production costs, scalability challenges, and potential environmental risks. In parallel, the development of “green” wax inhibitors derived from renewable resources such as vegetable oils addresses sustainability demands. These eco-friendly formulations introduce functionalities that reinforce inhibitory interactions with wax crystals, enabling effective deposition control while reducing reliance on synthetic components. This review provides a comprehensive analysis of the mechanisms, applications, and comparative performance of classic and nano-based wax inhibitors. It highlights the growing integration of sustainable and hybrid approaches that combine the reliability of classic inhibitors with the advanced capabilities of nano-based systems. Future directions emphasize the need for cost-effective, eco-friendly solutions through innovations in material science, computational modeling, and biotechnology. Full article

Ozonation and ozone-based advanced oxidation processes, including ozone/hydrogen peroxide and ozone/ultraviolet irradiation, have been extensively studied for their efficacy in treating wastewater across various industries. While sectors such as pulp and paper, textile, food and beverage, microelectronics, and municipal wastewater have successfully implemented ozone at full scale, others have yet to fully embrace these technologies’ effectiveness. This review article examines recent publications from the past two decades, exploring novel applications of ozone-based technologies in treating wastewater from diverse sectors, including food and beverage, agriculture, aquaculture, textile, pulp and paper, oil and gas, medical and pharmaceutical manufacturing, pesticides, cosmetics, cigarettes, latex, cork manufacturing, semiconductors, and electroplating industries. The review underscores ozone’s broad applicability in degrading recalcitrant synthetic and natural organics, thereby reducing toxicity and enhancing biodegradability in industrial effluents. Additionally, ozone-based treatments prove highly effective in disinfecting pathogenic microorganisms present in these effluents. Continued research and application of these ozonation and ozone-based advanced oxidation processes hold promise for addressing environmental challenges and advancing sustainable wastewater management practices globally. Full article

The article examines the application of collaborative robots (cobots) as a modern engineering tool for the transformation of the food industry following the principles of Industry 5.0. A conceptual engineering model has been developed that integrates collaborative robots with IoT systems, digital twins, and predictive analytics to increase the flexibility, safety, and sustainability of production processes. The proposed model is validated through a practical case study focused on a yogurt packaging line in the dairy sector, where cobot systems demonstrate a significant improvement in operational efficiency and process safety. A step-by-step strategic roadmap is presented to guide industrial enterprises through the various stages of implementation, from the initial assessment to the full-scale integration of solutions. Additionally, a comparative analysis has been performed between traditional automated systems and the integrated approach with collaborative robots, which highlights the technological, economic, and human-oriented advantages of the latter. The results of the study confirm that collaborative robotics offers an effective and applicable path for transforming the food and beverage industry towards a sustainable, adaptive, and human-centered manufacturing ecosystem characteristic of Industry 5.0. Full article