Search Results (2,076)

The need for active biodegradable packaging materials with the ability to improve the microbiological stability of highly perishable foods was investigated in the present study. Specifically, wheat gluten-based films infused with spearmint (Mentha spicata L.) and clove (Syzygium aromaticum L.) essential oils (EOs)were studied by linking the physicochemical and mechanical properties of the film to the microbiological quality and shelf-life behavior of minced chicken under aerobic refrigerated storage. The packaged samples tested were packaging without film (Control), a wheat gluten film (WGF), WGF with 2% spearmint EO (WGF + 2% SPR), and 2% clove EO (WGF + 2% CL) stored at 4 ± 1 °C for 8 days, under aerobic conditions. Shelf-life extension was evaluated based on established microbiological spoilage criteria, indicating delayed microbial growth in samples packaged with EO-enhanced films compared with the Control. Microbiological analyses (TVC, yeast, Pseudomonas spp., B. Thermosphacta, Enterobacteriaceae, LAB) showed that WGF + 2% CL delayed the time required to reach the spoilage threshold for TVC (7 log CFU/g) by 2 days compared with the Control, while WGF and WGF + 2% SPR extended shelf life by 1 day. Physicochemical properties (pH and objective color) also showed better pH stability and limited color changes in the packaged samples. Mechanical properties resulted in improved film antioxidant activity and flexibility and reduced tensile strength for the EO-enhanced films. Overall, WGFs enhanced with EOs seem to improve minced chicken meat quality during refrigerated storage through the combined effect of antimicrobial activity and modified film properties, highlighting their potential as active packaging materials under the specific conditions studied. Full article

A recent report on the future of agriculture by the European Commission emphasizes the need for sustainable development on a farm level to be characterized by measuring ecosystem services with indicators and corresponding thresholds. This case study raises the question whether or not operational methods are currently available to allow such measurements under practical field conditions. To broaden the scope of this case study to the international policy arena, the measurement of ecosystem services was linked to selected UN Sustainable Development Goals (SDGs). The case study showed that operational methods are currently available to measure and judge ecosystem services related to the following: the production of healthy food, water quality, greenhouse gas emissions, biodiversity, and soil health. This conclusion was, however, only possible when applying innovative sensing and laboratory techniques to measure pesticide and heavy metal contents and soil microbiology. Soil health is not only important as an ecosystem service, as such, but also plays a major role in realizing the other ecosystem services. Once all ecosystem services are satisfied on a particular farm, a farmer is free to follow his own unique management practices free from top-down governmental rules and regulations that focus now on required management measures. Each farmer can pursue the goals in a way that best aligns with his own vision, context, and creativity. Full article

Probiotics are live microorganisms that provide health benefits when administered in adequate amounts. Due to the increasing popularity of probiotic supplements, concerns have arisen regarding their quality, microbial composition, and safety. This study aimed to evaluate the quantitative and qualitative characteristics of the selected probiotics available on the Polish market, including both dietary supplements and foods for special medical purposes, and to compare the obtained results with the information provided on the product labels. Fifteen commercial probiotic products were analysed. Viable microorganism counts were determined using the traditional culture-based plate count method and by flow cytometry for selected products. Species identification was performed using MALDI-TOF MS and qPCR, whereas microbiological purity testing was conducted to confirm the absence of pathogenic bacteria. Significant differences were observed between the declared and experimentally determined numbers of viable microorganisms. Only a few products maintained bacterial counts consistent with label claims, while most contained considerably low viable cells. Flow cytometry revealed higher viable cell counts than plate counting, indicating the presence of viable but non-culturable bacteria. The declared species composition of the strains was mostly confirmed, although in several cases, undeclared probiotic microorganisms were identified. All tested products were free from pathogens. The study indicates significant discrepancies in the quality of probiotic supplements available on the Polish market. From a consumer perspective, these findings highlight the importance of verifying probiotic quality and suggest that not all commercial products may guarantee the full range of claimed health benefits. The implementation of standardised analytical procedures and enhanced quality control measures is therefore essential to ensure the product safety, strain authenticity, and reliability of health-related claims. Full article

Microbial resistance to antibiotics necessitates the development of alternative treatments to address the challenges posed by severe bacterial infections. Bacteriophages are regaining clinical relevance, but the effectiveness of phage therapy depends directly on the route of administration and the carrier used. This review provides a critical overview of the therapeutic potential of phages, emphasizing different strategies for delivery to the site of infection. We focus on the preclinical and clinical data on phage therapies using various routes of administration, such as oral, intravenous, inhalation, topical, and local administration to joints and bones. In view of different phage formulations, including liquid suspension, phages immobilized in polymers or liposome-based carriers, we highlight the potential challenges and obstacles that may affect phage stability and bioavailability and limit the successful outcome of therapy. This review serves to enhance the understanding of the integration of materials engineering with clinical practice and production standardization, to address these issues. Additionally, a clear knowledge of the bacteriophage and pharmacokinetics of phage preparations is necessary to implement safe and efficacious bacteriophage treatment in the era of antimicrobial resistance. Full article

Salmonella, a major global foodborne pathogen, is a leading cause of salmonellosis. Quantitative detection of Salmonella provides a scientific basis for establishing microbiological criteria and conducting risk assessments. The plate count method remains the primary approach for bacterial quantification, whereas the most probable number (MPN) method is commonly used for detecting low levels of bacterial contamination. However, both methods are time-consuming and labor-intensive. Validated digital polymerase chain reaction (dPCR) techniques are emerging as promising alternatives because they enable rapid, absolute quantification with high specificity and sensitivity. Herein, we developed a novel droplet dPCR (ddPCR) assay for identifying and quantifying Salmonella using invA as the target. The assay demonstrated high specificity and sensitivity, with a limit of quantification of 1.1 × 10² colony-forming units/mL in meat samples. Furthermore, the log₁₀ values obtained via ddPCR and plate counting exhibited a strong linear relationship (R² > 0.99). Mathematical modeling of growth kinetics further confirmed a high correlation between plate count and ddPCR measurements (Pearson correlation coefficient: 0.996; calculated bias factor: 0.88). Collectively, these results indicate that ddPCR is a viable alternative to the MPN method and represents a powerful tool for the quantitative risk assessment of food safety. Full article

Aspergillus fumigatus, a saprophytic fungus, causes aspergillosis, primarily affecting the immunocompromised. The efficacy of triazole antifungals is compromised by resistance that has developed both clinically and environmentally. Widespread agricultural use of similar triazole fungicides selects for resistant genotypes, leading to potential food contamination and compromising treatment. This study assessed the presence of azole-resistant A. fumigatus in minimally processed food items commonly consumed in Brazil. A total of 25 commercial samples, including black pepper, yerba mate, and green coffee beans, were collected from different regions. Forty-two A. fumigatus isolates were recovered and screened for susceptibility to agricultural and clinical triazoles by determining EC₅₀ values for tebuconazole (0.04–0.7 µg/mL), itraconazole (0.06–0.5 µg/mL), and voriconazole (0.07–0.15 µg/mL). Sequence analysis of the CYP51A gene revealed the presence of M172V mutation, none of which are associated with resistance. Microsatellite genotyping indicated high genotypic diversity and genetic relatedness among isolates from different food sources. Although no azole-resistant phenotypes were identified, the consistent recovery of A. fumigatus from products not directly exposed to azole fungicides highlights the need for continued surveillance. Agricultural environments remain critical hotspots for the emergence and dissemination of resistance, reinforcing the importance of integrated One Health strategies in antifungal resistance monitoring. Full article

Oxidative stress contributes significantly to chronic disease burden, necessitating identification of accessible dietary antioxidant sources. Pigeon peas (Cajanus cajan L.) contain substantial bioactive compounds, yet most exist in bound forms with limited bioavailability. This study evaluated wild fermentation combined with systematic extraction optimization to enhance antioxidant recovery from pigeon peas. Seeds underwent wild fermentation in brine solution, followed by extraction under varying conditions (seven solvent systems, three temperatures, and three-time durations). Multiple complementary assays assessed antioxidant capacity (total phenolic content, DPPH radical scavenging, ferric reducing power, and ABTS activity). Fermentation substantially improved antioxidant properties across all parameters, with particularly pronounced effects on radical scavenging activities. Extraction optimization identified 70% methanol at 40 °C for 24 h as optimal, demonstrating marked improvements over conventional protocols. Strong intercorrelations among assays confirmed coordinated enhancement of multiple antioxidant mechanisms rather than isolated changes. The findings demonstrate that both biotechnological processing and analytical methodology critically influence antioxidant characterization in pigeon peas. This integrated approach offers practical guidance for developing antioxidant-rich functional foods, particularly relevant for resource-limited settings where pigeon peas serve as dietary staples. The study establishes foundation for translating fermentation technology into nutritional interventions, though further research addressing bioavailability, microbiological characterization, and bioactive compound identification remains essential. Full article

This comprehensive review synthesizes current advances and persistent challenges in integrating worker safety and food safety through human-robot collaboration (HRC) in poultry processing. Rapid industry expansion and rising consumer demand for ready-to-eat poultry products have heightened occupational risks and foodborne contamination concerns, necessitating holistic safety strategies. The review examines ergonomic, microbiological, and regulatory risks specific to poultry lines, and maps how state-of-the-art collaborative robots (“cobots”)—including power and force-limiting arms, adaptive soft grippers, machine vision, and biosensor integration—can support safer, more hygienic, and more productive operations. The authors analyze technical scientific literature (2018–2025) and real-world case studies, highlighting how automation (e.g., vision-guided deboning and intelligent sanitation) can reduce repetitive strain injuries, lower contamination rates, and improve production consistency. The review also addresses the psychological and sociocultural dimensions that affect workforce acceptance, as well as economic and regulatory barriers to adoption, particularly in small- and mid-sized plants. Key research gaps include gripper adaptability, validation of food safety outcomes in mixed human-cobot workflows, and the need for deeper workforce retraining and feedback mechanisms. The authors propose a multidisciplinary roadmap: harmonizing ergonomic, safety, and hygiene standards; developing adaptive food-grade robotic end-effectors; fostering explainable AI for process transparency; and advancing workforce education programs. Ultimately, successful HRC deployment in poultry processing will depend on continuous collaboration among industry, researchers, and regulatory authorities to ensure both safety and competitiveness in a rapidly evolving global food system. Full article

Fermented sucuk is a fermented food product widely consumed and enjoyed by people in Türkiye. Spices and other additives are used in the production of fermented sucuk. Due to the increasing demand for natural and healthy food consumption, the need for natural additives is also growing. Propolis is naturally obtained from honeybee hives and consists of bioactive compounds with antimicrobial and antioxidant properties. Studies have been conducted on the addition of propolis to various meat and meat products, as well as other food products. However, no studies have been found on the addition of propolis to fermented sucuk. The aim was to investigate the effect of different types of propolis (red, green, brown) on the quality characteristics of fermented sucuks. Microbiological, physicochemical, textural and sensory analyses were performed on the sucuk samples produced. It was observed that propolis did not have an adverse effect on the analysis results of propolis-added sucuks. In particular, it was determined that the growth of pathogenic bacteria was inhibited in propolis-added sucuk, resulting in low TBARS values, and other analyses yielded results in line with these standards. Based on these findings, the addition of propolis has been shown to have a positive effect on the quality of fermented sucuk. Full article

Considering the challenges associated with implementing emerging technologies and bacterial-derived antimicrobial metabolites at an industrial scale in the meat industry, this comprehensive review investigates the interactions between lactic acid bacteria-producing antimicrobial metabolites and emerging food preservation technologies applied to meat systems. By integrating evidence from microbiology, food engineering, and molecular physiology, the review characterizes how metabolites-derived compounds exert inhibitory activity through pH modulation, membrane permeabilization, disruption of proton motive force, and interference with cell wall biosynthesis. These biochemical actions are evaluated in parallel with the mechanistic effects of high-pressure processing, pulsed electric fields, cold plasma, irradiation, pulsed light, ultrasound, ohmic heating and nanotechnology. Across the literature, consistent patterns of synergy emerge: many emerging technologies induce structural and metabolic vulnerabilities in microbial cells, thereby amplifying the efficacy of antimicrobial metabolites while enabling reductions in process intensity. The review consolidates these findings to elucidate multi-hurdle strategies capable of improving microbial safety, extending shelf life, and preserving the physicochemical integrity of meat products. Remaining challenges include optimizing combinational parameters, ensuring metabolite stability within complex matrices, and aligning integrated preservation strategies with regulatory and industrial constraints. Full article

The growing demand for biodegradable and functional packaging has driven research toward polysaccharide-based materials with improved performance. In this study, sodium alginate films were modified using natural deep eutectic solvents (NADES) and acorn polyphenolic extract to enhance their antimicrobial, mechanical, and thermal properties. The films were acquired by solvent casting and characterized through mechanical, spectroscopic, thermal, and microbiological analyses. Both NADES and the polyphenolic extract enhanced tensile strength and flexibility through additional hydrogen bonding within the alginate network, while the extract also introduced antioxidant functionality. Among all tested formulations, the A4E2 film exhibited the most balanced performance. FTIR spectra revealed hydrogen bonding between the film components, and thermogravimetric analysis showed an approximately 15 °C (F-EXT) and 20 °C (F-DES) shift in the main DTG degradation peak, indicating enhanced thermal stability. Controlled-release experiments demonstrated the gradual diffusion of phenolic compounds in aqueous, acidic, and fatty simulants, with an initial release phase within the first 6 h followed by sustained release up to 48 h, confirming the films’ suitability for various food environments. The combined modification reduced the growth of Escherichia coli and Staphylococcus aureus by 30–35%, with inhibition zone diameters reaching 27.52 ± 2.87 mm and 25.68 ± 1.52 mm, respectively, evidencing synergistic antimicrobial activity. These results highlight the potential of NADES- and extract-modified alginate films as sustainable materials for active food packaging applications. Full article

Background: Domestic refrigeration and egg handling are key factors in ensuring household food safety. Inadequate temperature control and poor hygiene in refrigerators can promote the survival and growth of foodborne pathogens. This study aimed to (i) characterize refrigerator temperature profiles and surface microbial contamination and (ii) screen eggs and egg-storage areas for the presence of Salmonella spp. and Campylobacter spp. Methods: Fifty domestic refrigerators were monitored twice in 2024 and 2025 in Porto, Portugal. The temperatures were continuously logged on the lowest shelf, which was swabbed for microbiological analysis. Surface hygiene was evaluated using total viable counts (TVC), Enterobacteriaceae, and Escherichia coli enumerated following ISO methods. Detection of pathogens Listeria monocytogenes, Salmonella spp., and Campylobacter spp. was performed using real-time PCR. Eggs (n = 92 in 2024; n = 88 in 2025), and domestic egg storage areas (total n = 76) were screened for Salmonella and Campylobacter. Results: The mean refrigerator temperatures were 6.0 ± 0.5 °C in 2024 and 6.1 ± 0.5 °C in 2025; 44% and 50% of the units, respectively, exceeded the recommended 6 °C threshold. In 2025, 31 (62%) and 33 (66%) refrigerators showed higher TVC and Enterobacteriaceae counts compared to 2024, whereas E. coli was only detected sporadically. L. monocytogenes, Salmonella spp., or Campylobacter spp. were not recovered from the refrigerator surfaces. Likewise, Salmonella and Campylobacter were not detected in any of the eggs or egg-storage sites. Indicator microorganism’s counts were not associated with the mean temperature. Conclusions: The absence of correlation between ΔT and Δ microbial counts suggests that behaviour-driven hygiene factors, rather than the relatively small year-to-year temperature differences observed, are more influential in determining household bioburden. Maintaining refrigerator temperatures ≤ 6 °C together with simple hygiene practices remains essential for reducing household food safety risks. Full article

Microgreens have gained increasing popularity due to their cooking versatility, ease of cultivation, and high nutritional value. The use of alternative organic substrates, such as vermicompost and insect frass, offers a promising alternative to peat. This study has evaluated the integration of Tenebrio molitor and Hermetia illucens frass, along with vermicompost, in a microgreen production, while assaying several concentrations (25%, 50%, 75%, and 100%) as replacements by weight. After a preliminary assay aimed at determining the optimal frass and vermicompost levels, we assessed the agronomic, nutritional, and microbiological performances of microgreens. The preliminary results revealed phytotoxic effects of T. molitor frass, while the addition of H. illucens frass or vermicompost did not significantly impact microgreen production. In the second experiment, the interaction between plant species and substrate composition significantly influenced the leaf area, plant height, and mineral content. Partial replacement of peat with H. illucens frass or vermicompost enhanced leaf area and plant height, with a notable increase in iron content in the mizuna microgreens grown with H. illucens frass, compared to the control with peat. Additionally, microbiological safety was ensured, and a complete absence of Salmonella spp. and E. coli was observed in the plants, in accordance with European food safety regulations. Full article

This article presents the results of the first stage of a four-phase research program aimed at the comprehensive evaluation and enhancement in the functional properties of polymeric packaging films intended for active food packaging systems through their modification with detonative nanodiamonds (DND). Stage I involved the characterization of ten commercial single- and multi-layer films without the addition of DND, differing in structure, base material, thickness, and intended application. The scope of analyses included the assessment of biological and physicochemical properties relevant to food contact, such as surface wettability (contact angle), thermal stability (TGA, DSC), antimicrobial and antiviral activity (using E. coli and M. luteus models), as well as the quality of thermal seals examined by SEM. Biological activity was assessed in accordance with ISO 22196:2011. The results revealed significant differences among the tested samples in terms of microbiological resistance, surface properties, and thermal stability. Films with printed layers exhibited the highest antimicrobial activity, whereas some polypropylene samples showed no activity at all or even supported microbial survival. Cross-sectional analysis of welds indicated that the quality of thermal seals is strongly dependent on the surface properties of the base material. The obtained results provide a reference point for subsequent research stages, in which DND-modified films will be analyzed regarding their effects on mechanical, barrier, and biological properties. Preliminary trials with nanodiamonds confirmed their high application potential and the possibility of producing films with increased hydrophilicity or hydrophobicity and durability, which are crucial for the development of modern active food packaging systems. Full article

This study investigates a mechanically aerated, yeast-free bread technology incorporating apple-derived plant ingredients (juice, purée, and powder) in response to the growing demand for clean-label bakery products. The global bakery sector represents one of the largest food markets worldwide, with the baking yeast segment alone accounting for several billion USD annually, while interest in yeast-free and yeastless-dough products continues to expand. To address technological limitations associated with yeast exclusion, dough aeration was achieved using a two-stage whipping protocol (1000 rpm for 4 min, followed by 500 rpm for 1 min and stabilization at 500 rpm for 1 min under 4.0 ± 0.1 MPa gauge pressure), forming a stable protein–carbohydrate foam system. Rheological evaluation using Mixolab 2 showed that formulations containing 3–5% apple purée exhibited the most favorable dough development characteristics, with stability increasing from 3.30 ± 0.15 min in the control to 8.90 ± 0.20 min. Texture profiling using a CT-2 analyzer equipped with a cylindrical probe (50% compression, 60 mm/min, slices 25 mm thick, n = 5) revealed a significant reduction in crumb firmness, from 3.01 ± 0.15 N in the control to 2.12 ± 0.10 N in the purée- and powder-enriched samples (p < 0.05). Nutritional assessment indicated improvements in vitamin C content (up to 2.23 mg/100 g) and protein quality: the amino acid score, calculated according to FAO/WHO reference patterns on a mg/g-protein basis, increased from 76.5 ± 1.8% to 89.2 ± 2.3%. Microbiological analysis showed reduced total aerobic mesophilic counts after 72 h of storage—4.7 × 10³ CFU/g in the control versus 1.8–3.4 × 10³ CFU/g in apple-enriched breads. Overall, the results demonstrate that mechanical aeration combined with apple-derived ingredients enhances the structural, nutritional, and microbiological quality of yeast-free bread, offering a promising clean-label approach for functional bakery products. Full article