Non‐IgE‐mediated gastrointestinal food allergic disorders (non‐IgE‐GI‐FA) including food protein‐induced enterocolitis syndrome (FPIES), food protein‐induced enteropathy (FPE), and food ...protein‐induced allergic proctocolitis (FPIAP) are relatively uncommon in infants and young children, but are likely under‐diagnosed. Non‐IgE‐GI‐FA have a favorable prognosis, with majority resolving by age 3–5 years. Diagnosis relies on the recognition of symptoms pattern in FPIAP and FPIES and biopsy in FPE. Further studies are needed for a better understanding of the pathomechanism, which will lead eventually to the development of diagnostic tests and treatments. Limited evidence supports the role of food allergens in subsets of constipation, gastroesophageal reflux disease, irritable bowel syndrome, and colic. The immunologic pathomechanism is not fully understood and empiric prolonged avoidance of food allergens should be limited to minimize nutrient deficiency and feeding disorders/food aversions in infants.
Fresh cellular food materials including fruits and vegetables and animal tissues normally consist of fine organized cellular structures. Freezing is a common method to preserve the quality and safety ...of these cellular foods. However, the formation of ice crystals during food freezing may cause damage to the food microstructure, leading to the deterioration of food quality after thawing.
This review offers current knowledge on freezing damage to cell structure of fresh cellular food materials. Effects of cell structure and water distribution on the texture and sensory properties of fresh cellular foods are presented. Mechanisms of cell structure damages caused by freezing are discussed. Novel methods to control the formation of ice crystals and preserve cell structures are also provided.
The quality of cellular foods after frozen-thawed is highly correlated with the integrity and viability of tissue cells. The formation of ice crystals, water migration and the inherent characteristics of cell structure are regarded as the main factors affecting the cell structure during freezing. For obtaining better quality of frozen products, further investigation and understanding on freezing damage to cell structure of fresh cellular foods is necessary. It is hoped that the current review will provide more information on improving frozen food quality for the frozen food industry.
•Cell damage during freezing causes quality deterioration of cellular foods.•Effects of cell structure and water distribution on food quality are presented.•Mechanisms of cell damage caused by freezing are discussed.•Novel methods to minimize the freezing damage to cell structure are assessed.•Further research are needed for improving the quality of frozen products.
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•Natural preservatives are alternatives for improving seafood quality and safety.•Essential oils, bacteriocins, organic acids and chitosan applications were revised.•Combined ...treatments with other technologies enhance natural products effectivity.•Mistures of natural compounds with potentialized preservative activities is rare.
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances ...because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.
Food safety has long been the subject of scholarly research, and street food is a weak link in food safety supervision. Street food not only provides convenience for many people, but is also the ...livelihood for millions of low income people, making a great contribution to the economy of many developing countries.
Street food safety is essential, and yet it has been rarely studied in China. Therefore, a typical city in China was selected as the research object to assess food safety knowledge, attitudes, and street food suppliers and consumer behaviors using questionnaires based on previous studies, and considering China's particular characteristics and reasonable impacts identified in previous studies, such as increased income, work experience, licenses, and locations. The food safety knowledge and attitude questionnaire conformed with the national conditions in China. It was used to assess the food safety knowledge and attitudes toward food suppliers and consumers, where three main areas were addressed in the surveys and statistical analysis, as follows. (1) Statistical information including gender, age, education, income, food safety training, and specific elements related to the work experience of suppliers. (2) Knowledge of food safety including the awareness of consumers and suppliers regarding food poisoning pathogens, food and personal hygiene, high-risk groups, and correct cleaning. (3) A list of food handling behaviors was used to determine the behaviors and characteristics of subjects.
The results show that street food suppliers have generally poor food handling practices, and most are operating under unsanitary conditions. Food safety knowledge of street vendors in the High-tech Industries Development Zone was the lowest, most likely because these regions are located in rural-urban fringe zones, where education levels are generally relatively low. Food safety attitudes of the youngest consumers were significantly better than those of older age groups. Their educational level was also different, with correspondingly relatively high income for younger individuals. Most vendors chose locations near schools or supermarkets. Consumers and street food vendors had good understanding of food safety, but street vendors were relatively poor in carrying out safe food handling, with only 26.7% using or being fully equipped withhand-washing facilities, although more than 60% of vendors wore clean and tidy clothes and masks.
Street food vendor training should be prioritized to improve the safety of street food. Other policies and measures should also be propagated to improve the food safety knowledge, attitudes, and behavior of vendors in Handan. Steps should be taken to improve street food stall operating conditions and facilities, including providing clean protected structures, access to potable water, and efficient waste collection and disposal systems. These findings should encourage government agencies to further promote strategies to improve street food safety.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
•We review the research on the safety of food produced and consumed in LMICs.•Consumers have low WTP and may lack the knowledge to properly handle foods at home.•The predominance of small scale and ...informal producers and firms poses a challenge.•Actors along the value chain have low incentives to improve food safety practices.•The public sector often lacks capacity or funding to adequately enforce regulation.
Foodborne diseases exact a large health toll in low and middle-income countries. We review the empirical research on the safety of food produced and consumed in these settings. We follow the value chain, from consumer demand to agricultural production, to describe existing knowledge and identify gaps for future research. We identify factors that contribute to food safety problems in low and middle-income countries. These factors include: limited consumer awareness and ability to pay for food safety; the lack of incentives to invest in food safety along the food supply chain, from farmers to aggregators, processors, food service providers, and retailers; and weakness of the public institutions responsible for regulatory enforcement. Programs that engage midsize and larger firms in co-regulation and reward farmers and firms for investment in food safety suggest potential ways forward.
Due to a higher probability for violation of hygiene measures, reconstruction work is a substantial food safety challenge for food business operators (FBOs). Here, we monitored a Listeria ...monocytogenes contamination scenario during a timely enduring reconstruction period that aimed at an expansion of the main building of a leading meat processing facility. Reconstruction took place while food production was ongoing. We used a longitudinal sampling scheme targeting 40 floor water drains distributed over the food processing environment (FPE) over a five year period. The population structure of L. monocytogenes was determined by PCR-serogrouping, pulsed-field gel electrophoresis (PFGE) and multi-locus sequence typing (MLST). While the first sampling deciphered a baseline of contamination (45%), intensified sanitation measures decreased L. monocytogenes prevalence before commencement of work (5%). The reconstruction activities increased the prevalence of L. monocytogenes in the FPE (20.5%) and changed the population structure to a higher proportion of disease-associated genotypes (61%).
During the first sampling ST121 was prevalent throughout the FPE, even in the packaging area. After the second and third sampling, following increased application of hypochlorite during sanitation, ST121 was only present in the raw material preparation area.
A resilient flora was detected during three sampling events (ST8, ST9 and ST37) which might have not been exposed to daily cleaning in the floor drains.
After the accomplishment of reconstruction work, the L. monocytogenes population structure shifted to the condition initially found (45% and 20.5% during the first and sixth sampling event). This paper indicates that reconstruction phases are high risk episodes for food safety in FPEs. Special precautions must be taken to avoid cross-contamination of products since reconstruction is usually ongoing for extended periods of time.
•Building reconstruction is a substantial food safety challenge.•The baseline L. monocytogenes contamination was 45% in drains.•Initially ST121 was prevalent throughout the FPE.•The reconstruction activities changed the population structure to disease-associated genotypes (61%; ST1, ST6).•A resilient flora was detected (ST8, ST9, ST37) which might have not been exposed to daily cleaning.
The growing environmental concern of plastic packaging disposal has led to the innovation of biodegradable biopolymers. Consumer demand and health concern further necessitate the emergence of active ...and intelligent packaging system to monitor the quality of packed food. Whereas, the use of chemical dyes as an indicator in smart packaging is not suitable for food packaging because of their high toxicity and harmful effects on human health and the environment. Hence, the researchers are focused on natural pigments derived from plants and food waste as indicating substance in biodegradable packaging and also for the valorization of food waste.
This paper summarizes the research on the utilization of naturally derived food- and food waste-based pigments (anthocyanins, curcumin, betalains, carotenoids, chlorophyll, brazilin, quercetin, etc.) with biopolymeric matrices (starch, cellulose, chitin, gums, agar, etc.) to fabricate “smart biodegradable films”, for effective monitoring of spoilage and quality of meat products, seafood, milk, and others.
The results show that the smart packaging material developed by the biopolymers with plant-based pigment has the potential to replace the traditional plastic packaging materials. The extracted from food and food waste act as an indicator in smart packaging and promotes the valorization of food waste. The biodegradable packaging is economical, safe, non-toxic, sensitive, and natural pigments act as a quality indicator in packaging systems. Further, these packaging films can be optimized and commercialized and to be employed as active and intelligent packaging for visual quality evaluation of fresh food products.
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•Smart packaging with naturally derived pigments facilitate real-time fresh food monitoring.•Utilization of food waste in biodegradable packaging helps in valorization of food waste.•Easy to fabricate, safe and cost-effective solution for continuous visual monitoring.
Sustainable and efficient biotechnological processes have been increasingly used to produce functional food ingredients instead of traditional food processing technologies. How to produce various ...functional food ingredients in a cost-effective way is a crucial challenge for food scientists. To share knowledge and information in the area of functional food processing and application, the first Chinese-German Symposium was held on 11–15 September 2018 in Stuttgart (Germany). To further strengthen and broaden the collaboration between China and Germany, a second Chinese-German Symposium was held on 15–17 November 2019 in Wuxi (China). The researchers with varying but overlapping sets of expertise in food science from these two countries gathered. The symposium resulted in exchange of ideas and new collaborations. This report summarizes the oral lectures presented and concludes with an outlook for future cooperation.
•Emerging insights and technologies of functional food ingredients are discussed.•Food microbiome and enzymology play vital roles in functional food production.•Scientific collaboration in food area between Germany and China will develop soundly.
Classical stabilization techniques (thermal treatments) usually involve food to be packed after being processed. On the contrary and increasingly, novel food processing methods, such as high pressure ...or microwaves, imply that both packaging and foodstuff undergo the stabilization treatment. Moreover, novel treatments (UV light, irradiation, ozone, cold plasma) are specifically used for disinfection and sterilization of the packaging material itself. Therefore, in the last several years a number of papers have focused on the effects of these new treatments on food-packaging interactions with a special emphasis on chemical migration and safety concerns. New packaging materials merged on the market with specific interest regarding the environment (i.e. bio-sourced materials) or mechanical and barrier properties (i.e. nanocomposites packaging materials). It is time to evaluate the knowledge about how these in-package food technologies affect food/packaging interactions, and especially for novel biodegradable and/or active materials. This article presents the effect of high pressure treatment, microwave heating, irradiation, UV-light, ozone and, cold plasma treatment on food/packaging interactions.
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