One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. ...Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?
•One Polish household wasted 0.56 kg of food per day.•In Polish households, fruit, vegetables, bread are wasted the most during the day.•Household characteristics explain food waste more than ...individual characteristics.•Single-person households waste more food products and semi-products than other.•On a per capita level Polish households with children waste less food.
In Poland, to our best knowledge, none of the scientific publications produced to date have addressed the scale of wasted food in households and the impact of sociodemographic and economic factors on this. This study fills this research gap. The study was carried out in 2019 on a nationwide random-quota sample of 500 households, which are representative of all households. The survey was carried out in the respondents' homes for seven consecutive days. It consisted of an interview conducted by an interviewer (Computer-Assisted Personal Interviews method) and a paper diary completed by the respondents themselves. The aim of the study was to present the volume of wasted food, taking five groups into account,and to examine the impact of the sociodemographic and economic characteristics of the households and the person responsible for preparing meals on food waste. The results show that one person, on average, wasted 62.6 kg of edible food per year (98.2 kg of edible and inedible parts combined). According to the results, the most discarded food products include fruit and vegetables, bread, dairy products, drinks and juices, and cold cuts. Statistical analysis showed that the level of food waste in Polish households is conditioned by characteristics such as household size (persons), the presence and number of children, monthly income, as well as the characteristics of the person responsible for preparing meals, such as age and employment status.
Food waste in households is a consequence of the accumulation of improper practices employed by consumers when dealing with food. The survey estimated the impact of practices of Polish respondents, ...in the context of selected food safety and hygiene issues, on throwing away food due to spoilage. The survey was conducted in 2019, in a random quota-based, nationwide sample of 1115 respondents 18 years old and older. Synthetic indicators (SI) were created to assess the knowledge and practices of Polish adult respondents concerning selected areas of food management and the frequency of throwing food away. Most food products were not thrown away at all or were thrown away occasionally. Regression analysis revealed that the frequency of throwing food away was to the greatest extent related to food spoilage (β = 0.223). Among the five areas of Polish respondents’ practices covered by the analysis, the most conducive to wasting food due to spoilage were improper proceedings with food after bringing it home (β = 0.135; p = 0.000), a failure to ensure proper food storage conditions (β = 0.066; p = 0.030), or inappropriate proceedings with uneaten meals, excluding the food plate (β = 0.066; p = 0.029). To reduce food waste in Polish households, drawing the attention of consumers to the conditions of food storage at home seems appropriate. It is also vital to convince them to use freezing of uneaten food as an effective method of extending the life of food products.
Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective ...programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents’ behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence consumer behavior in terms of food management at home. It was found that young people and those with university-level education were more likely to buy unplanned products and waste food. The causes of the risk of wasting food were identified and their frequency determined. The most common causes for the risk of food waste include food being spoiled, missing the expiry date, and failure to arrange food in cabinets according to the expiry date. Bread was the most frequently wasted product, especially by young respondents.
Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic ...resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.
Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties. LAB ‐ lactic acid bacteria anti‐E.coli activity ‐ antimicrobial activity against Escherichia coli.
All entities of the food supply chain should be responsible for counteracting food waste, therefore a need arises for joint initiatives in this area. To reduce food waste, businesses should be ...supported with a number of procedures for the efficient use of food for social purposes that shall be consistent with the law in force.
Although they can bring about some losses, the following factors neither pose a threat to human health nor affect the donation of food for social purposes: wrong labelling of packages, food product wrong weight, close-to-end expiration date as well as mechanical damage to bulk packages. The purpose of this study is to identify such points at each of the four stages of the food supply chain (primary production, processing, distribution, sale) where food losses can be prevented by donating food to those who need it.
A total of 15 Recovery Points were identified at the above mentioned four stages of the food supply chain. Food recovered there is safe to human health, so it can be donated for social purposes.
Ethylene oxide (EtO) is a gas used in some countries, such as Canada, the USA and India as a fungicide, bactericide and insecticide in foods. In EU, it has been banned from such use in 1991. The lack ...of uniformity in worldwide regulations as to EtO led to multiple notifications about foods contaminated with this pesticide entering EU. Nevertheless, notifications appear typically too late for the European food business operators (FBOs) to take actions preventing financial losses. Many of the products are already placed on the market and eaten by the consumers by the time the notifications are issued. Product recalls in such cases are harmful to the image of FBOs and are very likely to trigger losses of customers. Therefore, the appropriate risk assessment is a very crucial matter. In this article, we analyse the notifications for EtO-contaminated foods published in European Rapid Alert System for Food and Feed between August 2020 and August 2021, describe the background of the problem, current risk assessment and actions taken by the authorities, review the toxicity of EtO and its fate in foods, describe the case of EtO-contaminated commodity and how the FBO was able to prove the safety of obtained products. Finally, we reflect on information which should be considered for the risk assessment purposes and recommend further research to address EtO fumigation problem. Gathered evidence suggests that multiple recalls and product losses could have been avoided if the safety of heat processed foods was confirmed by testing for EtO.
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on ...physicochemical, microbiological and sensory properties of Kombucha tea beverages was evaluated with emphasis placed on determining sugars and organic acids content, including pro-health glucuronic acid. Fermentation process was conducted for 10 days at 20°C, 25°C and 30°C. The optimal conditions for the fermentation of Kombucha tea beverages were a temperature of 25°C and a period of 10 days which allowed to retrieve a product with good physicochemical, microbiological and sensory quality. The content of glucuronic acid increased during fermentation at all temperatures reaching the highest, on the 10th day of fermentation at 25°C. It was observed that all beverages were a good overall quality, whereas Kombucha fermented at 25°C was assessed as the highest.
Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced from raw, unpasteurized milk. The 29 Lactobacillus plantarum ...strains were isolated on MRS agar from 12 cheese samples and used as a material for study. The main purpose of the work was to assess the antimicrobial properties and recognition of selected strains for the unique antagonistic activity and preservation role in food. It has been found that the highest antimicrobial activity was observed in the case of L. monocytogenes strains; however, the level of that activity was different depending on the Lb. plantarum strain. Strains from oscypek produced broad spectrum, and a few strains isolated from korycinski cheese produced a narrow spectrum of antimicrobial compounds, other than organic acids and hydrogen peroxide. Moreover, the antagonistic activity shown by Lb. plantarum strains is connected with the source from which a given strain was isolated. Strains isolated from oscypek cheese represented stronger activity against L. monocytogenes, whereas strains isolated from korycinski cheese were more active against E. coli. Strains Lb. plantarum Os13 and Kor14 could be considered as good candidates for protective cultures to extend durability of food products.
Probiotic meat products and human nutrition Kołożyn-Krajewska, Danuta; Dolatowski, Zbigniew J.
Process biochemistry (1991),
12/2012, Letnik:
47, Številka:
12
Journal Article
Recenzirano
► Production of meat probiotic products is limited by the number of technological factors. ► Probiotic strains should be present in the product in the number at least 106/g to have an impact on the ...health of consumers. ► More research is required to identify the strains and combinations of probiotic bacteria strains that produce health benefits. ► The risk connected with probiotic meats consumption may be biogenic amines.
Raw cured and ripened meat products have been traditionally manufactured using the fermentation of native or added carbohydrates by lactic acid bacteria found in meat or in its environment. The commercial application of probiotic microorganisms in dry fermented meat products is not yet common. Probiotic bacterial strains that can be used in the manufacturing of dry fermented meat products should be capable of surviving in conditions found in fermented products; furthermore, they should dominate other microorganisms found in the finished product. The initial number of microorganisms in sausage filling or on the surface of ham or loin cannot be reduced as in milk pasteurization, for example. Therefore, the choice of appropriate microorganisms is important. Probiotic meat products are a relatively new and not very well recognized field of meat industry, but the most important issue is to find a compromise between technological aspects, safety, quality and health-beneficial effects of food. Therefore, the object of this review is on the one hand to analyze technological possibilities and quality parameters of probiotic meat products, and on the other hand to discuss risks and benefits of probiotic meat used in human nutrition.
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