Safety Of Food Products Research Articles

Applications of Saponin Extract from Asparagus Roots as Functional Ingredient.

When replanting an asparagus field, the roots of the previous crop are crushed and incorporated into the soil, creating problems of autotoxicity and fungal infections. Asparagus roots can be considered as a valuable byproduct, since they are very rich in saponins (3-6%), compounds currently considered as bio-emulsifiers. The objective is to evaluate the emulsifying and foaming capacity of a saponin extract from asparagus roots (ARS) and compare it with other commercial extracts. ARS was obtained using a process patented by our research group. The results have shown that ARS has activity similar to Quillaja extract. Its critical micellar concentration falls between that of Quillaja and Tribulus extracts (0.064, 0.043, and 0.094 g/100 mL, respectively). Both emulsifying and foaming activities are affected by pH, salt, and sucrose to a similar extent as the other extracts. Additionally, it has demonstrated an inhibitory effect on pancreatic lipase, which is even better than the other two studied extracts, as indicated by its IC50 value (0.7887, 1.6366, and 2.0107 mg/mL for asparagus, Quillaja, and Tribulus, respectively). These results suggest that ARS could serve as a natural emulsifying/foaming agent for healthier and safer food products and as a potential aid in treatments for obesity and hyperlipidemia.

A review of food safety in low-moisture foods with current and potential dry-cleaning methods.

Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low-moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well-written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross-contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low-moisture food manufacturing facilities. The introduction of moisture into a low-moisture food environment increases the likelihood of cross-contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low-moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry-cleaning method is also detailed.

New Genomic Techniques applied to food cultures: a powerful contribution to innovative, safe, and sustainable food products.

Nontransgenic New Genomic Techniques (NGTs) have emerged as a promising tool for food industries, allowing food cultures to contribute to an innovative, safe, and more sustainable food system. NGTs have the potential to be applied to microorganisms, delivering on challenging performance traits like texture, flavour, and an increase of nutritional value. This paper brings insights on how nontransgenic NGTs applied to food cultures could be beneficial to the sector, enabling food industries to generate innovative, safe, and sustainable products for European consumers. Microorganisms derived from NGTs have the potentials of becoming an important contribution to achieve the ambitious targets set by the European 'Green Deal' and 'Farm to Fork' policies. To encourage the development of NGT-derived microorganisms, the current EU regulatory framework should be adapted. These technologies allow the introduction of a precise, minimal DNA modification in microbial genomes resulting in optimized products carrying features that could also be achieved by spontaneous natural genetic evolution. The possibility to use NGTs as a tool to improve food safety, sustainability, and quality is the bottleneck in food culture developments, as it currently relies on lengthy natural evolution strategies or on untargeted random mutagenesis.

Safety control of meat and meat products

The country's food security is an important and, at the same time, difficult task for Russian agriculture in the context of the import substitution policy. Ensuring the safety and quality of raw materials and food products is a necessary condition that determines the health of the population and the preservation of its gene pool. The most crucial measure in solving the problem of the quality of livestock products is a scientifically based veterinary and sanitary assessment of meat and other livestock products. Therefore, control of the quality and safety of meat and its processed products is a relevant topic for study. The article analyses the procedure for the work of the regional veterinary service on the issues of monitoring the safety of meat and meat products and the data of the annual reports of the 5-vet test centre of the “Regional State Budgetary Institution (RSBI) "Altai Regional Veterinary Center for the Prevention and Diagnosis of Animal Diseases"' for 2020 - 2021. It has been established that the system of veterinary and sanitary control of the safety and quality of meat and meat products in the Altai Territory is carried out by the developed scheme and consists of tests of selected samples in testing laboratories accredited for these indicators. For the period 2021 – 2022 in the Altai Territory, no specimens with deviations from the regulatory documents TR CU 021/2011 Technical Regulations of the Customs Union “On the Safety of Food Products”, TR CU 034/2013 Technical Regulations of the Customs Union “On the Safety of Meat and Meat Products” were found in the tested samples. Tests are carried out quarterly for physical, chemical, and microbiological indicators of pesticides and annually for heavy metal salts, radionuclides, the presence of antibiotics, nitrites and hormones. The analysis results allow us to conclude the timely identification of meat and meat products of questionable quality.

Kefir4All, a citizen science initiative to raise awareness of the roles that microbes play in food fermentation.

Microorganisms are ubiquitous in nature and are central to human, animal, environmental, and planetary health. They play a particularly important role in the food chain and the production of high-quality, safe, and health-promoting foods, especially fermented foods. This important role is not always apparent to members of the public. Here, we describe Kefir4All, a citizen science project designed to provide the general public with an opportunity to expand their awareness, knowledge, and practical skills relating to microbiology, introduced through the medium of producing fermented food, i.e., milk kefir or water kefir. During the course of Kefir4All, 123 citizen scientists, from second-level school and non-school settings, participated in a study to track changes in the microbial composition of kefirs, by performing and recording details of milk kefir or water kefir fermentations they performed in their homes or schools over the 21-week project. At the start of the study, the citizen scientists were provided with milk or water kefir grains to initiate the fermentations. Both types of kefir grain are semi-solid, gelatinous-like substances, composed of exopolysaccharides and proteins, containing a symbiotic community of bacteria and yeast. The experimental component of the project was complemented by a number of education and outreach events, including career talks and a site visit to our research center (Kefir Day). At the end of the study, a report was provided to each citizen scientist, in which individualized results of their fermenting activities were detailed. A number of approaches were taken to obtain feedback and other insights from the citizen scientists. Evaluations took place before and after the Kefir4All project to gauge the citizen scientist's self-reported awareness, knowledge, and interest in microbiology and fermented foods. Further insights into the level of citizen science participation were gained through assessing the number of samples returned for analysis and the level of participation of the citizen scientists throughout the project. Notably, the survey results revealed a self-reported, increased interest in, and general knowledge of, science among the Kefir4All citizen scientists after undertaking the project and a willingness to take part in further citizen science projects. Ultimately, Kefir4All represents an example of the successful integration of citizen science into existing education and research systems.

Common Study Designs of Nutrition Clinical Trials: Review of the Basic Elements and the Pros and Cons

Introduction: Nutrition Clinical Trials (NCTs) are pivotal in establishing causal links between nutritional interventions and chronic diseases. This review comprehensively examines prevalent clinical trial designs, emphasizing their strengths and limitations. The goal is to provide insights into the selection and optimization of these designs for dietary intervention studies.
 Methods: Various study designs in NCTs are explored, including quasi-experimental designs, double-blind randomized placebo-controlled trials for nutrient/functional foods supplementation, community-based lifestyle interventions, pragmatic nutrition interventions, and field trial projects. The characteristics, advantages, and challenges of each design are discussed. Real examples are presented to illustrate how these designs can be tailored and optimized for dietary intervention studies.
 Results: Parallel randomized clinical trials are acknowledged as the gold standard, despite requiring substantial sample sizes and having inherent limitations. Cross-over NCTs emerge as valuable for assessing temporary treatment effects while mitigating potential confounders and interpatient variability. However, they may not be suitable for acute diseases and progressive disorders, and attrition rates can be higher. Multi-arm randomized designs offer increased study power with a lower sample size but necessitate more intricate design, analysis, and result reporting.
 Conclusion: In conclusion, each study design in NCTs comes with its set of strengths and limitations. The selection of an appropriate design should consider determinants and common considerations to provide robust evidence for establishing cause-and-effect associations or assessing the safety and efficacy of food products in nutrition research. This comprehensive understanding aids researchers in making informed choices when planning and conducting nutrition clinical trials.

Smart food packaging: Recent advancement and trends.

Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.

The role of monitoring production environment facilities to support microbiological safety and food quality in meat processing plants

The results of many studies prove the microbiota of the surfaces of the production environment can be a source of food contamination. Environmental monitoring allows to identify problem areas in the enterprise and take corrective actions to eliminate them. This work is conducted to the analysis of the microbiota of abiotic objects selected in the area of close proximity to food products at a pork processing plant by sequencing the 16S RNA gene. The phylum Proteobacteria (from 37.7 to 73.6%), Firmicutes (from 0.14 to 18.6%), Bacteroidota and Actinobacteriota were the dominant components of the microbial communities of the meat processing enterprise. Bacteria of the genus Pseudomonas were found in all samples, the number of readings of these bacteria ranged from 1.90% to 28.76% of the total number of readings. Bacteria of the genus Brochotrix were found in samples from 0.02% to 2.75%. The identification of this phylum indicates the potential presence of pathogenic microorganisms and spoilage microorganisms at production facilities, which can negatively affect the quality and safety of food products.

Agri-Food Fraud in a Geographic Area in Relation to Global Health: A Probe into the Perceptions, Knowledge, Attitudes, Practices, and Concerns of Cameroonian

Objective: This study probes into the perceptions, knowledge, attitudes, practices, and concerns of Cameroonians on agri-food fraud intra-/inter-Cameroon trade borders about the local and global health of consumers. Results: Two hundred and two Cameroonians (56% male and 44% female; including business people, entrepreneurs, farmers, students, etc) responded to the online questionnaire. Many participants (81%) were interested in the origin and authenticity of food they consume. Their perception on authentic agri-food product is mostly influenced by feedbacks from other consumers (59%), besides other factors (price/cost, labeling, packaging, and taste). Most participants (58%) sought information about the food products from other consumers (46.4%), in addition to the internet, self-intuition, product labels, and from retailers and suppliers. Participants (54%) considered canned food, fish, red palm oil, honey, spices, milk, meat, palm wine, cookies, wine, brewed, and powdered products to be vulnerable to fraud. Participants specified that intake of authentic food makes consumers healthier (73%) and nurtures confidence in the brand (36%), while dietary exposure to manipulated foods may result in sicknesses (80%), and a decrease in consumers’ confidence in the food brand. Participants think agri-food fraud across Cameroon trade borders is commonplace (91%), as such food products should be bought cautiously (88%). The majority of participants indicated that to ensure the authenticity and safety of food products across the Cameroon trade borders, there is a need for proper regulations and standards (81%), effective traceability systems (69%), technology such as blockchain (48%), and multi-stakeholder collaboration (48%) including international collaborations focusing on shared intelligence (76%), unified food standards (53%), accompanied by joint inspections (59%) and data exchange (48%). Participants speculated that the global disease burden may be linked to the consumption of manipulated foods (91%). Conclusion: There is speculation on agri-food fraud in Cameroon and across its trade borders. Thus, there is a need for proper agri-food fraud information, education, and communication to improve consumers’ awareness and health protection. There is a needfor a wareness raising on agri-food fraud from multistake holder view-point (e.g. consumer advocacy groups) at national and international levels.

RELATIONSHIP AND LEGISLATIVE REGULATION OF THE CONCEPTS «ORGANIC PRODUCTS» AND «ENVIRMENTALLY FRIENDLY PRODUCT»

The article was prepared within the framework of the grant project of the Ministry of Science and Higher Education of the Republic of Kazakhstan No. AP14870596 «Problems of legal regulation of ratio-nal use and protection of pasture ecosystems».In the National Security Strategy of the Republic of Kazakhstan for 2021-2025, signed by Head of State Tokayev Kassym-Jomart Kemelevich, priority is given to the sustainable development of the country’s economy, including the agricultural sector, ensuring environmental, technological information, water and food security.«Food security» is an integral part of «national security». In accordance with Article 22 of the Law of the Republic of Kazakhstan «On the National Security of the Republic of Kazakhstan» «food security is a part of economic security and provides for the protection of the economy, including the agro-industrial complex, in which the state is able to provide physical and economic accessibility to the population of high-quality and safe food products, sufficient to meet the physiological norms of consumption and demographic growth». As noted in the definition, «quality» and «safe food» has already become one of the main issues in the country at this stage.Increasing the range and diversity of food production causes consumers to demand high quality and safety of food production. Recently, the concepts of product quality, safety, product certification are often heard inside the country, taking into account the requirements of consumers, a food culture has developed in society, and demand for environmentally friendly products is growing. Increasing competi-tion in the country is directly related to improving the quality of products.The production of environmentally friendly products is regulated by the Law of the Republic of Kazakhstan dated November 27, 2015 «On the production of organic products» and the Law of the Republic of Kazakhstan dated November 27, 2015 «On amendments and additions to certain legislative acts of the Republic of Kazakhstan on the production of organic products and the development of the agro-industrial complex».Unfortunately, due to the lack of state standards for environmentally friendly products in the Law and the lack of a clear definition of the concept of «environmentally friendly products», there will be no consumer confidence in the quality of products manufactured on marketable goods of the brands «or-ganic», «bio», «halal» and etc. The country needs to develop a market for standardization and certification of environmentally friendly products that meet international standards. The system of improving product quality, certification, standardization and control of products also requires attention from the state.In the article, the authors define the concepts of «environmentally friendly product» and «organic products», provide for their legislative regulation. Analyzing the specifics of ecological products from organic, they reveal the importance and possibilities of producing high-quality food products. Proposals will also be presented to improve legislation and standards governing relations in the food market, taking into account the quality and safety of agricultural products.

Искусственный интеллект в реальном секторе экономики (на примере пищевой индустрии)

The study is based on the hypothesis that the implementation of artificial intelligence into the real sector of economy is inevitable. The authors consider the regulatory framework of artificial intelligence as well as its historical aspects. The basic trajectories of the artificial intelligence implementation on the example of the food industry (modeling and optimizing food technologies, identification, assessing the quality and safety of food products) are indicated. It was noted that the prerequisite for implementation of artificial intelligence technologies in the food industry is a clearly outlined transition from mass nutrition to personalized, associated with the production of mainly combined products of complex ingredient and chemical composition. Applying of artificial intelligence technologies can significantly optimize the resource of time, increase the efficiency and accuracy of purchases, help reduce the cost of purchasing products, eliminate biases in decision-making, and provide the most personalized recommendations for buying goods. The study results include the analysis of Russian and foreign scientists researches in the field of artificial intelligence and its application in the food industry. The research methodology is based on such theoretical methods as comparison, analysis, systematization, deduction, abstraction, and generalization. The article also reveals legal and conceptual aspects of artificial intelligence application, its advantages and possibilities, considers promising areas for further penetration of artificial intelligence in the food industry.

ТЕОРЕТИЧНІ АСПЕКТИ МАРКЕТИНГОВОГО ЗАБЕЗПЕЧЕННЯ ЕКСПОРТНОГО ПОТЕНЦІАЛУ ПІДПРИЄМСТВ АГРОБІЗНЕСУ

The article deals with modern problems of marketing support or support for export activities of agricultural enterprises in the context of the globalization of the world economy in the context of the entry of agricultural formations into world food markets and the formation of production and trade relations with new partners. The categorical content of the concepts "marketing support", "marketing support", "export potential", "agrarian enterprise", and "globalization of business" was considered. The views of domestic scientists regarding the use of the specified terms in scientific works of various specialties are analyzed and summarized. The possibility of increasing the export potential of agrarian societies due to the modernization of certain technological components of production and trade activities and the production of high-quality plant raw materials or safe food products was investigated. The described approach coincides with the international practice of selling agricultural products on world food markets in accordance with the developed and agreed quality standards of plant raw materials and food products. Thus, the issue of solving modern logistics problems is seen as a key component in marketing support for the export potential of business in the sector of agricultural production. According to the text of the intelligence, it is determined that the significant natural and land resources of Ukraine create conditions for the development of organically sustainable agriculture with a rational regime for the use of agricultural land with the introduction of a complete system of standardized restrictions or obligations. It is explained that a peculiar feature of the export activity of agricultural enterprises is their direct dependence on the state of fertility of agricultural lands, as a natural resource, a spatial basis, an object of application of human labor and the main means of production. The urgent importance of the protection and restoration of agricultural land on the way to the transition to ecologically safe and resource-saving agriculture has been clarified.

Specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity

The development of specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity is an important task of health concern in the Russian Federation. The aim of the study was to develop specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity, the distinctive features of which are the presence of functional ingredients and bioactive compounds that meet modern safety requirements, have a hypolipidemic effect and influence on body weight. Material and methods. As a source of fucoxanthin, an oil extract from the thallom (stratum) of the annual Undaria pinnatifida brown algae was used, obtained by re-extraction with soy oil for 8 hours from a glycerin extract (extractant - 60% glycerin solution, the duration of the process - 8 h). The determination of organoleptic parameters was carried out at a temperature of 20 °C 12 h after manufacture using standard methods. Organoleptic parameters were determined in the following sequence: consistency, appearance, color, smell, taste. Physical and chemical characteristics (mass content of fat, moisture, egg products in terms of dry yolk, acidity in terms of acetic acid, emulsion stability), acid and peroxide values were studied by standard methods. Fatty acid analysis of lipids was performed by gas-liquid chromatography. The fucoxanthin content was determined by spectrophotometric method. Results. The presented formulations of lipid compositions as the fat base of specialized oil-fat emulsion food systems for the prevention of hyperlipidemia and obesity included Schizochytrium sp. microalgae oil in a mass fraction of 3-6% as a source of ω-3 polyunsaturated fatty acids (PUFAs) (eicosapentaenoic and docosahexaenoic acids). An oil extract of U. pinnatifida brown algae in a mass fraction of 48-54% was used as a source of fucoxanthin. The total content of PUFA was significantly high - at least 73%, ω-6 PUFA prevailed (48.0-49.1%). However, the high content of ω-3 PUFA (at least 25%) should be also noted. The ratio of ω-3 to ω-6 PUFA was 1:1.72-1:1.90, which is atypical for individual vegetable oils traditionally used as the fat phase in fat-and-oil emulsion systems. The fucoxanthin content in the presented lipid compositions was 6.4-7.2 mg/100 ml. Edible fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity (mayonnaise and mayonnaise sauces) with a given ratio of ω-3:ω-6 PUFA containing eicosopentaenoic and docosahexaenoic acids, as well as fucoxanthin, have been obtained. The extract of U. pinnatifida brown algae, containing fucoxanthin, significantly slowed down the processes of lipid oxidation and hydrolysis, as evidenced by changes in the peroxide and acid values of fat isolated from specialized fat-and-oil emulsion systems for the prevention of hyperlipidemia and obesity. Conclusion. Specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity (mayonnaise and mayonnaise sauces with different oil phase content), containing fucoxanthin, having an optimized fatty acid composition, a given ratio of ω-3:ω-6 PUFA, high content of essential PUFA (eicosopentaenoic and docosohexaenoic acids) are safe food products with traditional organoleptic characteristics and specified physical and chemical parameters.

Post-harvest processing practices of small-scale fisherfolk from Rosario, Cavite, Philippines: Physicochemical and microbiological properties of tuyo

Dried, salted fish (Sardinella spp.), locally known as tuyo, is a Filipino food staple. Pandawan fisherfolk consider tuyo processing as their main source of livelihood. This study determined the relation of post-harvest practices with the physicochemical and microbiological quality of tuyo. Tuyo processing involves receiving, washing, salting, rinsing, sun-drying, pressing, cooling, and packaging. Although the documented tuyo processing complied with the code of practice, processors needed to follow Good Manufacturing Practices. Moreover, tuyo had lower salt content (7.77–9.08 %NaCl), higher water activity (0.79–0.81), and aerobic plate count (7.82– 8.36 log CFU/g) compared to national standards. Its yeast and mold count (3.58–3.66 log CFU/g) and histamine levels (134–141 ppm) were elevated but within the standard. The final product characteristics may be attributed to GMP non-compliance and high raw fish (aerobic plate count: 6.59–6.69 log CFU/g) and process water (heterotrophic plate count: 10.43 log CFU/mL, total coliform count: >3.20 log MPN/mL, and fecal coliform count: >3.20 log MPN/mL) microbial load. The lack of appropriate fish processing facilities and training programs impedes improving the safety and quality of tuyo. Continuous local government support would aid in ameliorating tuyo, ensuring the production of safe and sustainable foods.

Applications of chemically modified screen-printed electrodes in food analysis and quality monitoring: a review.

Food analysis and food quality monitoring are vital aspects of the food industry, ensuring the safety and authenticity of various food products, from packaged goods to fast food. In this comprehensive review, we explore the applications of chemically modified Screen-Printed Electrodes (SPEs) in these critical domains. SPEs have become extremely useful devices for ensuring food safety and quality assessment because of their adaptability, affordability, and convenience of use. The Introduction opens the evaluation, that covers a wide spectrum of foods, encompassing packaged, junk food, and food quality concerns. This sets the stage for a detailed exploration of chemically modified SPEs, including their nature, types, utilization, and the advantages they offer in the context of food analysis. Subsequently, the review delves into the multitude applications of SPEs in food analysis, ranging from the detection of microorganisms such as bacteria and fungi, which are significant indicators of food spoilage and safety, to the identification of pesticide residues, food colorants, chemicals, toxins, and antibiotics. Furthermore, chemically modified SPEs have proven to be invaluable in the quantification of metal ions and vitamins in various food matrices, shedding light on nutritional content and quality.

НИЗИН: ИННОВАЦИОННЫЙ АНТИМИКРОБНЫЙ ПЕПТИД В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ – ЭФФЕКТИВНОСТЬ, ПРИМЕНЕНИЕ И ПЕРСПЕКТИВЫ

The article presents literary information about nisin, as well as current research and development related to the use of nisin in the food industry. The mechanisms of action of nisin providing antimicrobial properties are considered, and an analysis of the effectiveness of this antimicrobial peptide in the fight against microorganisms, primarily Gram-positive bacteria, is presented. Various aspects of the use of nisin in the food industry are considered in detail, including issues of technology, product safety and legal regulation. The prospects of using nisin as a decontaminating innovative ingredient to improve the safety and shelf life of food products are indicated.

An electrochemical biosensor for Staphylococcus aureus detection based on a multilevel surface 3D micro/nanostructure.

Detection of pathogens is one of the key concerns for hospitals, the food industry, water suppliers, or other environmental engineering practices because pathogens can cause a wide range of infectious risks. Staphylococcus aureus (S. aureus) is one of the most common pathogens that are hazardous to human health and its existence is an important index to the safety of food, environmental sanitation, or medical products. In this study, we prepared an electrode with designed surface multilevel 3D micro/nano protrusions for facile and efficient S. aureus detection. The existence of these multilevel protrusions enhanced the adsorption of S. aureus. Hence, the detection limit could be as low as 10 CFU mL-1. Furthermore, the electrode was also successfully used to detect S. aureus in actual samples, such as milk and artificial human tissue fluid. It was found that the recovery of the reported approach showed no significant difference from that of the traditional plate count method. However, compared with the plate count method, the detection process of our approach is much more time-saving and easy-operating. These advantages of the approach we report, such as high sensitivity, reliability, quickness, and user-friendliness, make it a potential platform for detecting S. aureus in relation to the food industry and clinical diagnosis.

Mass spectrometry imaging in plants, microbes, and food: a review.

Plant health, which affects the nutritional quality and safety of derivative food products, is influenced by symbiotic interactions with microorganisms. These interactions influence the local molecular profile at the tissue level. Therefore, studying the distribution of molecules within plants, microbes, and plant-based food is crucial to assess plant health, ensure the safety and quality of the agricultural products that become part of our food supply, and plan agricultural management practices. Within this framework, the molecular distribution within plant-based samples can be visualized with mass spectrometry imaging (MSI). This review describes key MSI methodologies, highlighting the role they play in unraveling the localization of metabolites, lipids, proteins, pigments, and elemental components across plants, microbes, and food products. Furthermore, investigations that involve multimodal molecular imaging approaches combining MSI with other imaging techniques are described. The advantages and limitations of the different MSI techniques that influence their applicability in diverse agro-food studies are described to enable informed choices for tailored analyses. For example, some MSI technologies involve meticulous sample preparation while others compromise spatial resolution to gain throughput. Key parameters such as sensitivity, ionization bias and fragmentation, reference database and compound class specificity are described and discussed in this review. With the ongoing refinements in instrumentation, data analysis, and integration of complementary techniques, MSI deepens our insight into the molecular biology of the agricultural ecosystem. This in turn empowers the quest for sustainable and productive agricultural practices.

COLD LOGISTICS AS A COMPONENT OF TRANSPORT AND LOGISTICS SYSTEMS IN PORT CITIES

Abstract.Cold logistics in the modern world is gaining more and more relevance. The development of international trade and the globalization of the economy contribute to an increase in the volume of transportation of goods that require special storage and transportation conditions. Cold logistics originated in the pharmaceutical industry, now more and more goods require a special temperature regime - agricultural products, fish and meat products, etc. Also, in connection with the growing popularity of a healthy lifestyle and increasing awareness of the importance of proper nutrition, the demand for fresh vegetables and fruits is actively growing. This presents new tasks and requirements for the cold logistics system.Changes in temperature regimes, increased air humidity levels, and other factors can negatively impact the quality and safety of products during transportation. Therefore, addressing these issues requires the implementation of innovative technologies and logistics management strategies aimed at ensuring stability and safety of supplies.As a result of the conducted research, it was found that cold logistics represents an important field of logistics specializing in effectively maintaining temperature conditions during the storage and transportation of products. This sector plays a key role in ensuring the safety, quality, and freshness of food products, especially those prone to rapid spoilage.Recently, there has been a trend towards consolidation of cold supply chains. Understanding the essence of cold logistics and the peculiarities of the transportation organization in the cold chain are important aspects for ensuring the efficiency and reliability of logistics processes.This article examines theoretical approaches to defining the concept of "cold logistics", investigates the characteristic features of cold logistics, provides a characterization of "fresh" and "frozen" category goods, identifies factors stimulating and restraining the development of the cold logistics market, and explores the interaction of participants in cold supply chains in transport and logistics systems of port cities.Keywords: cold logistics, transport and logistics system, port cities, supply chain

Advances and challenges in animal source food inspection legislation for Brazilian small-scale and artisanal producers.

The strict sanitary inspection legislation of animal source food has been considered a trade barrier for smallholder farmers and small-scale producers in Brazil. In this sense, law flexibilization is suggested to facilitate national trade of these products. We conducted a social and sanitary analysis, presenting the current Brazilian conjuncture and difficulties for animal source food Brazilian inspection law flexibilization. By discussing inequalities, human rights issues, animal source food legislation, and international food safety standards, we evidenced critical barriers for legislative reform in Brazil. Among these barriers, the main ones are social inequalities; high zoonotic risk of animal source food products; the Brazilian political structure and its reflection on different inspection practices among country jurisdictions; and the lack of inspection services in most Brazilian municipalities. At the same time, we present positive updates in the normative framework, and point out game-changers to modify the actual safety and trade situations of Brazilian small-scale and artisanal animal source food products, including policies to strengthen state and municipal inspection services and harmonization initiatives based on international standards and national legislation. We also suggest policies to implement inspection services in municipalities, whether by municipal action or by a consortium, as well as policies to strengthen technical assistance and rural extension for small-scale and artisanal producers. These policies aim to reduce technical and sanitary education inequalities and build a fairer animal source food system.