Search Results (2,032)

Spontaneous fermentation processes can promote uncontrolled microbial growth and increase the risk of foodborne contamination, making the characterization of artisanal beverages essential for consumer safety. This study investigated the microbial composition of quinoa-based rejuvelac, a homemade fermented drink often perceived as a functional food, with the objective of identifying potential microbiological hazards associated with its preparation. High-throughput sequencing of the 16S rRNA V3–V4 region was combined with shotgun metagenomics to profile bacterial communities and recover metagenome-assembled genomes. The analysis revealed a strong dominance of Pseudomonadales, mainly Pseudomonas, Acinetobacter, Enterobacter and Burkholderiales, while lactic acid bacteria typically responsible for stable and safe fermentations were not detected. Shotgun metagenomics recovered medium- to high-quality genomes from Burkholderiaceae and Clostridiales, supporting the overrepresentation of non-beneficial taxa and indicating deviations from expected fermentation microbiota. These results show that the spontaneous preparation of rejuvelac may favor bacterial groups associated with environmental contamination rather than fermentative pathways, underscoring the importance of hygiene practices, controlled starter cultures and monitoring strategies to mitigate microbiological risk. The study highlights the need for improved safety standards in artisanal fermented foods to prevent unintended microbial contamination and protect consumers. Full article

The bioactive compounds in thyme essential oil (TEO) have been investigated as natural preservatives. However, their direct application in foods is limited by their poor water solubility and high volatility. In this context, nanoemulsions represent promising delivery systems for bioactive compounds due to their improved physicochemical stability and functional performance. This study aimed to develop and characterize TEO nanoemulsions prepared by ultrasound-assisted encapsulation using an ultrasonic probe and whey protein concentrate as a surfactant, with potential application in chicken burgers. Different sonication times (1, 3, 5, 7, and 10 min) were evaluated, and ultrasonication time was evaluated as the experimental variable. The formulation processed for 3 min presented the smallest hydrodynamic diameter (289 nm) and a homogeneous spherical morphology. The nanoemulsions showed low cytotoxicity, maintaining cell viability above 90% at all evaluated concentrations. In vitro antibacterial assays demonstrated activity against Staphylococcus aureus and antifungal effects against Aspergillus and Penicillium species. When applied to chicken burgers, the treatment containing 100 ppm of nanoencapsulated TEO contributed to reductions in S. aureus and mesophilic aerobic microorganism counts during 7 days of refrigerated storage. These findings indicate that TEO nanoemulsions present potential as natural antimicrobial systems for food preservation applications. Full article

Karst water systems are highly vulnerable to land use pressures, requiring integrated assessments to support conservation and management. This study evaluated the physicochemical, microbiological, and pesticide-related water quality in the Environmental Protection Area Nascentes do Rio Vermelho (APANRV), a karst conservation unit in the Brazilian Cerrado. Sixteen sampling sites (rivers, springs, and cave waters) were monitored during the dry (May 2024) and rainy (October 2024) seasons. Analyses included nutrients, major ions, Escherichia coli, and a broad spectrum of pesticides. The results showed marked spatial and seasonal variability, with elevated hardness and conductivity in karst areas due to carbonate dissolution. Nitrate and total phosphorus reached peak values of 13.59 and 0.132 mg L⁻¹, respectively, indicating localized nutrient enrichment. E. coli concentrations reached ≥2419.6 MPN 100 mL⁻¹, exceeding regulatory limits, particularly during the rainy season at recreational cave sites. Pesticides were detected in both seasons, with 11 compounds in the dry season and 8 in the rainy season, including atrazine degradation products, and maximum quantified concentrations up to 1.8 µg L⁻¹ (acephate). These findings highlight the combined influence of geology, seasonality, and land use on karst water quality and reinforce the need for continuous monitoring and targeted management strategies. Full article

Background: Procalcitonin (PCT) is a biomarker of bacterial infection and sepsis severity, but its role in melioidosis remains unclear. This study aimed to synthesize available evidence on serum PCT levels in culture-confirmed melioidosis and explore associations with disease severity and mortality. Methods: We conducted a systematic review following PRISMA guidelines and registered the protocol with PROSPERO (CRD420251166979). PubMed, Embase, and Scopus were searched up to 30 October 2025. Observational studies reporting serum PCT levels in microbiologically confirmed melioidosis were included. Study quality was assessed using the Newcastle–Ottawa Scale (NOS) for observational studies. Random-effects models were used to calculate pooled mean PCT levels, with heterogeneity assessed by I². Sensitivity analyses were performed to explore the influence of historical and small-sample studies. Results: Seven studies comprising 284 patients with culture-confirmed melioidosis were included. The pooled mean PCT level was 14.46 ng/mL (95% CI: 4.59–24.33), with substantial heterogeneity (I² = 87.7%). Sensitivity analyses excluding the oldest study and the smallest sample size reduced heterogeneity but retained consistently elevated PCT levels across cohorts. Higher PCT concentrations were consistently observed among patients with septic shock, bacteremia, and fatal outcomes, although variability in definitions precluded quantitative synthesis of prognostic effect sizes. These findings were based on heterogeneous study-level comparisons and could not be synthesized quantitatively. Conclusions: PCT is markedly elevated in melioidosis and reflects the severity of systemic infection, supporting its potential role as an adjunctive biomarker for early risk stratification. However, substantial heterogeneity and limited sample sizes prevent the establishment of a melioidosis-specific prognostic threshold. Standardized, prospective, multicenter studies are required to clarify the independent prognostic value of PCT in melioidosis management. This study establishes a pooled estimate of serum PCT levels in melioidosis and demonstrates that these values are comparable to those observed in severe bacterial sepsis, supporting its interpretation as a marker of systemic inflammatory burden rather than a disease-specific biomarker. Full article

Beach sands may harbor human pathogens and antibiotic resistance genes, prompting the proposal of low-dose quicklime (CaO; 1–3% w/w) as a remediation strategy to improve microbiological quality in highly contaminated areas. After application, CaO is converted into calcium carbonate (CaCO₃), yet the ecological effects of this residual compound on benthic fauna remain poorly understood. This study evaluated the short-term impact of CaCO₃-enriched sediment (3% w/w) on the Manila clam, Ruditapes philippinarum, under controlled mesocosm conditions. Adult clams were exposed for one week, and survival, burrowing behavior, feeding- and metabolism-related parameters (clearance, ingestion, absorption efficiency and rate, ammonia excretion), and oxidative stress (malondialdehyde, MDA) were assessed using a hierarchical design, with a tank as the experimental unit. No significant differences were detected between control and CaCO₃-enriched treatments for any measured endpoint. Survival remained high, functional responses showed overlapping ranges, and MDA levels did not differ significantly between groups. Although limited to short-term exposure and a single concentration, these findings suggest that residual CaCO₃ derived from quicklime application did not induce detectable adverse effects in adult R. philippinarum under the tested conditions. Further long-term and multi-species studies are needed to confirm ecological safety. Full article

Painho de Porco Preto is a traditional product of the Alentejo region, made with cuts of Alentejano autochthonous breed pigs. The objective of this study was to evaluate how different storage temperatures (4 °C and room temperature (20 ± 2 °C)) could influence the quality and safety of the sliced vacuum-packed Painho de Porco Preto, throughout 6 months of storage. Analyses included physicochemical parameters, microbiological, and sensory analysis. Throughout storage, the product showed low TBARS values (<3 MDA/kg) and stable tocopherol levels under both storage conditions, although the samples at room temperature performed slightly better. a_w and pH values were higher for samples stored at 4 °C, which influenced the results of some parameters. Color coordinate b* had an increase in values by the end of storage for the fat portion of the slices, but the rest of the parameters stayed stable. Nitrate/nitrite contents remained within expected ranges for dry-cured sausages. Microbiological analyses confirmed the absence of major pathogens during the study period, while variations in growth were observed depending on storage temperature. In sum, the results indicate that sliced vacuum-packaged Painho de Porco Preto can maintain acceptable quality and safety for 6 months at room temperature. These findings provide useful information for the meat industry by supporting the optimization of storage strategies and shelf-life management for sliced traditional dry-cured sausages. Full article

Background: Calcaneal fractures are complex injuries frequently associated with significant soft tissue damage and a high risk of post-operative complications, particularly infection. Despite advances in surgical techniques, infectious complications remain a major cause of morbidity and can severely compromise functional outcomes. The aim of this systematic review was to analyze the incidence, management strategies, and clinical impact of infectious complications following surgical treatment of calcaneal fractures. Methods: A systematic literature search was conducted in MEDLINE, Scopus, and Web of Science in accordance with PRISMA guidelines, including studies published up to May 2025. Randomized controlled trials and prospective and retrospective cohort studies involving adult patients surgically treated for calcaneal fractures and reporting post-operative infectious outcomes were included. Data extraction focused on patient demographics, fracture characteristics, surgical techniques, infection rates, microbiological findings, management strategies, complications, and functional outcomes. Methodological quality and risk of bias were assessed using the MINORS score. Due to substantial heterogeneity, results were synthesized descriptively. Results: Forty studies met the inclusion criteria, encompassing 5343 patients and 4638 surgically treated calcaneal fractures. Displaced intra-articular fractures predominated, with Sanders type II and III accounting for 79.8% of classified fractures, while Sanders type IV fractures represented 20.2% and were associated with higher complication rates. The overall post-operative infection rate was 9.4%, including 6.3% superficial surgical site infections and 3.0% deep infections. Open fractures accounted for 7.5% of reported cases and demonstrated markedly higher infection rates than closed injuries. Deep infections frequently required implant removal (62%), prolonged intravenous antibiotic therapy (100%), and additional surgical procedures (71%). Staphylococcus aureus, including methicillin-resistant strains, was the most commonly isolated pathogen. Functional outcomes were consistently worse in patients who developed infections. Conclusions: Infectious complications remain a clinically significant problem following surgical treatment of calcaneal fractures, particularly in severe fracture patterns, open injuries, and patients with relevant comorbidities. Deep infections are associated with substantial morbidity and inferior functional outcomes. Optimization of patient-related risk factors, careful surgical planning, and the selective use of minimally invasive approaches may help reduce infection risk. Further high-quality prospective studies with standardized outcome measures are needed to define optimal management strategies. Full article

The development of functional foods has historically centered on the identification and enhancement of bioactive compounds; however, bioactivity alone does not guarantee successful translation into safe, stable, and regulatory-compliant products. A substantial proportion of functional ingredients fail during commercialization due to inadequate consideration of processing stability, food safety risks, and regulatory constraints at early stages of product design. This narrative review presents an integrated, application-oriented framework for functional food development that systematically links processing technologies, safety assurance, and regulatory readiness. Conventional and emerging processing approaches, including fermentation, thermal treatments, high-pressure processing, and non-thermal technologies, are critically examined with respect to their effects on the stability, functionality, and bioavailability of bioactive constituents within complex food matrices. Key safety challenges, including microbiological hazards, process-induced chemical contaminants, and quality degradation during storage, are discussed in the context of industrial scalability. In parallel, regulatory considerations related to ingredient classification, substantiation of functional claims, and market authorization across major jurisdictions are reviewed to identify common translational bottlenecks. To bridge the gap between laboratory research and real-world application, a Functional Food Readiness Framework is proposed to support early-stage evaluation of technological feasibility, safety compliance, and regulatory alignment. This holistic perspective aims to guide the design of functional foods that are not only biologically effective, but also robust, safe, and commercially viable. The proposed framework can assist researchers, product developers, and food industry stakeholders in making informed decisions during functional food formulation, process optimization, and regulatory strategy development. Full article

This study evaluated the effect of applying tea tree essential oil (TTEO) on the sensory, microbiological, and antioxidant quality of grated anco squash (Cucurbita moschata). To this end, different application methodologies and concentrations of TTEO were applied to the product, and their effect on sensory characteristics, microbiological quality and bioactive compounds was evaluated. The anco squash was washed, disinfected, cut, peeled, grated, and then treated with TTEO at concentrations of 4 and 8 μL/mL using different application methods: spraying (TS), immersion (TI), and absorbent strips impregnated with EO attached to the trays to generate vapors (TV). In addition, an immersion treatment with NaClO (100 ppm, 3 min) (TH) and a water-immersion control (TC) were included. All samples were packaged in PVC trays, sealed with 35 µm polypropylene bags, and stored at 5 °C for 8 days. According to sensory evaluation, TTEO spray treatments (TS) maintained the highest scores until day 4, and were therefore identified as the most effective strategy for application. Antioxidant capacity initially increased for all TTEO treatments compared to the control, while phenolic compound levels remained stable and carotenoid content decreased progressively during storage. Overall, TTEO treatments maintained the quality of grated anco squash for up to 4 days at 5 °C, highlighting their potential to improve nutraceutical properties and extend shelf life when integrated with complementary preservation technologies. Full article

Fresh bluefin tuna is highly susceptible to quality deterioration during refrigerated storage due to lipid oxidation and microbial activity, creating a need for effective clean-label preservation strategies. This study evaluated the efficacy of natural astaxanthin as an antioxidant treatment to improve the refrigerated stability of fresh bluefin tuna (Thunnus thynnus) fillets stored under vacuum packaging (VP) or modified atmosphere packaging (MAP; 70% N₂/30% CO₂). Tuna fillets were treated by short immersion in astaxanthin solutions (10–20 mg/L), applied alone or in combination with other natural antioxidants, including ascorbic acid, and compared with a rosemary–ascorbic acid reference system. Selected treatments incorporated microencapsulated astaxanthin to enhance antioxidant stability. Quality changes were monitored during refrigerated storage (4 °C) through sensory evaluation (appearance, colour, and odour), total volatile basic nitrogen (TVBN), histamine determination, and microbiological analyses. Astaxanthin-treated samples exhibited improved colour stability, delayed sensory deterioration, and significantly lower TVBN accumulation compared with the rosemary–ascorbic acid reference treatment. Under MAP conditions, astaxanthin reduced TVBN values by approximately 20% after 12 days of storage, while microencapsulated astaxanthin combined with ascorbic acid achieved reductions of up to 30% under vacuum packaging. All selected treatments complied with regulatory microbiological and histamine limits throughout storage. These results indicate that natural astaxanthin, particularly in microencapsulated formulations, can enhance quality stability of fresh bluefin tuna when applied in combination with oxygen-limiting packaging systems under controlled refrigerated conditions. The findings provide a scientific basis for further investigation of astaxanthin-based preservation strategies in high-value seafood products. Full article

The study evaluated the drinking water quality of Rouxville (RX) in Mohokare Local Municipality in the Free State, using chemical, physical, and microbiological parameters in comparison with South African National Standard 241 (SANS 241:2015). Drinking water samples were collected monthly from five sample sites, including the water treatment plant (WTP) and four end-user points, over a period of three years (2021–2023). Microbiological parameters revealed persistent non-compliance, with total coliforms and Escherichia coli (E. coli) frequently exceeding recommended limits by SANS 241 at multiple sites. The highest total coliform concentration of 201 CFU was recorded at the Rouxville Water Treatment Plant during the third year (2023) of sampling, while E. coli reached a maximum of 11 CFU at an end-user point, indicating the presence of possible pathogens in the water system. Colour exceeded the recommended limit (15 Pt-Co mg/L) at all sampling sites, with the highest value of 133 Pt-Co mg/L recorded at Rolelethunya Library. Chemical parameters mostly complied with SANS 241 limits, elevated values of total alkalinity and aluminium were observed at certain sites, particularly during the third year (2023) of sampling. The Canadian Council of Ministers of the Environment Water Quality Index (CCME-WQI) was also used to determine the overall water quality of the sample sites. The findings revealed that several sample sites had non-compliant parameters. The CCME-WQI revealed that the drinking water quality of Rouxville was either in the marginal or fair category, indicating that the water quality may be occasionally or frequently threatened, posing public health risks. These findings highlight the urgent need to ensure regular maintenance of WTP and ensuring continuous microbial monitoring. Full article

Strawberry aroma and flavor are key determinants of consumer acceptance and market value, yet their relationship with physico-chemical and functional traits remains complex and cultivar-dependent. This study aimed to characterize the volatile profile, quality parameters, antioxidant capacity, microbial load, and sensory attributes of three strawberry cultivars (‘Rossetta’, ‘Melissa’, and ‘Gioelita’) grown in soilless culture systems and harvested at the commercial ripening stage. ‘Melissa’ showed significantly higher total soluble solids (8.65 °Brix) than ‘Rossetta’ (7.78 °Brix) and ‘Gioelita’ (7.47 °Brix), while titratable acidity was highest in ‘Gioelita’ (4.97 mg CA/L). Regarding phytochemical traits, ‘Melissa’ exhibited the greatest total polyphenol, flavonoid, and antioxidant capacity values, followed by ‘Rossetta’ and ‘Gioelita’. Sixty-four volatile organic compounds (VOCs) were identified, semi-quantified, and combined with physico-chemical and sensory data related to odor and taste perception. Principal component analysis was applied to evaluate cultivar discrimination and identify the key discriminatory volatiles. The results revealed clear separation among cultivars based on their compositional and sensory profiles. ‘Rossetta’ was characterized by a higher abundance of esters, lactones, and mesifuran and received the highest sensory scores for sweetness and overall flavor, consistent with its elevated anthocyanin content. ‘Gioelita’ was associated with key esters contributing to strawberry flavor and with higher titratable acidity and perceived acidity. ‘Melissa’ showed a balanced volatile composition, higher antioxidant capacity, and greater phenolic content but also had higher microbial counts. Overall, the integration of chemical and sensory analyses provided useful insights into cultivar-specific quality traits relevant for breeding and production strategies. Full article

The antimicrobial effect of Chios mastic gum essential oil (mastic EO) was evaluated in vitro in a variety of spoilage and pathogenic bacteria and yeast strains isolated from spoiled cheeses with concentrations ranging from 0.006 to 2% (Minimum Inhibitory Concentration (MIC)) and in situ (cheese slices). The mastic EO (2%) was incorporated in sodium alginate edible gel films (Mastic Edible Films (MEFs)), and then the films were applied between the cheese slices that had been previously inoculated with a cocktail of three strains of Listeria monocytogenes (on both sides of the slices) and subjected or not to high-pressure processing (HPP). Cheese samples were vacuum-packaged and cold stored (4 °C), and microbiological, pH and organoleptic (in pathogen-free slices) analyses were employed, while Fourier Transform Infrared (FTIR) spectroscopy was applied as a rapid technique to monitor the biochemical changes present on the slices. Samples without MEF, without the pathogen and with or without HPP were employed as controls. Results showed that the MIC of the mastic EO varied from 0.01% to 1.8% depending on the species and/or strains. Pathogen’s growth was suppressed by HPP, MEF or their combination, which showed the highest efficacy. These results could provide useful data to support risk assessment studies on ready-to-eat foods. Finally, FTIR implementation with data analytics was found to be satisfactory, indicating FTIR’s potential as a reliable information source for cheese quality control. Full article

Compost-based biostimulants (CBB) have emerged as a promising tool in sustainable agriculture, offering an eco-friendly approach to improving soil health, crop productivity, and environmental resilience. Derived from the controlled biodegradation of organic waste, CBB contains a diverse array of beneficial microorganisms, humic substances, and bioactive compounds that act synergistically to stimulate plant growth and soil biological activity. Mechanistically, CBB enhances nutrient acquisition by increasing plant-available nitrogen and phosphate solubility, promoting root development through phytohormone synthesis, and improving stress tolerance by modulating plant defense pathways and antioxidant activity. Additionally, their application enhances soil structure, microbial diversity, and carbon sequestration, making them integral to climate-smart agriculture. Despite their growing relevance, several challenges impede the widespread adoption of CBB. Variability in compost quality, lack of standardized production protocols, limited field-scale validation, and inconsistent regulatory frameworks hinder reproducibility and commercialization. Addressing these gaps requires interdisciplinary research that integrates microbiology, biochemistry, agronomy, and data science to better understand how microbial metabolites interact and optimize formulation strategies. Future research should prioritize the standardization of composting methods, long-term multi-crop field evaluations, and integration with precision agriculture tools for real-time soil monitoring. Policy harmonization, quality assurance frameworks, and farmer education are also vital for ensuring safe and effective use of CBB. Full article

Kombucha is a beverage obtained through the fermentation of tea leaves by a symbiotic culture of bacteria and yeast called SCOBY. This beverage is popularly known for the potential health benefits associated with its consumption, which is the main reason for its commercial expansion over the last century. These potential benefits are linked to the presence of a wide variety of bioactive compounds, notably phenolic compounds and organic acids. This composition varies significantly depending on the fermentation conditions, which in turn modifies the beverage’s bioactive properties (i.e., antioxidant capacity or antimicrobial properties, among others). For this reason, the most recent advances in kombucha production are geared towards achieving standardized production, including strategies for enhancing bioactive content and fortification with functional ingredients. All these advances should satisfy quality control and regulatory compliance. However, despite the growing scientific and commercial interest in kombucha, current knowledge remains fragmented across different disciplines, highlighting the need for an updated and integrative overview of its composition, bioactivity, production variables, and safety aspects. In this review, nutritional, microbiological, and technological perspectives are integrated to provide an updated framework for understanding kombucha as a functional beverage, while also outlining key directions for future research and industrial application. Full article