Food Quality Research Articles

Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods.

Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.

Recent Advances of Food Hazard Detection Based on Artificial Nanochannel Sensors.

Food quality and safety are related to the health and safety of people, and food hazards are important influencing factors affecting food safety. It is strongly necessary to develop food safety rapid detection technology to ensure food safety. As a new detection technology, artificial nanochannel-based electrochemical and other methods have the advantages of being real-time, simple, and sensitive and are widely used in the detection of food hazards. In this paper, we review artificial nanochannel sensors as a new detection technology in food safety for different types of food hazards: biological hazards (bacteria, toxins, viruses) and chemical hazards (heavy metals, organic pollutants, food additives). At the same time, we critically discuss the advantages and disadvantages of artificial nanochannel sensor detection, as well as the restrictions and solutions of detection, and finally look forward to the challenges and development prospects of food safety detection technology based on the limitations of artificial nanochannel detection. We expect to provide a theoretical basis and inspiration for the development of rapid real-time detection technology for food hazards and the production of portable detection equipment in the future.

Effects of Packaging Materials on Food Quality and Shelf Life in Australia

Purpose: The aim of the study was to analyze the effects of packaging materials on food quality and shelf life in Australia. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: In Australia, advanced packaging technologies such as modified atmosphere packaging (MAP) and active packaging extend the shelf life of perishables by inhibiting microbial growth. Sustainable packaging options are gaining traction, balancing environmental concerns with maintaining food safety. Intelligent packaging with condition indicators enhances consumer decisions by providing food safety information. Strict Australian regulations ensure that packaging materials meet safety standards, supporting food quality preservation. Unique Contribution to Theory, Practice and Policy: Diffusion theory, mass transfer theory & shelf life prediction models may be used to anchor future studies on analyze the effects of packaging materials on food quality and shelf life in Australia. Practical recommendations should emphasize the adoption of innovative packaging technologies tailored to specific food products and storage conditions. Policymakers should prioritize initiatives aimed at fostering collaboration between industry stakeholders, research institutions, and regulatory bodies to address pressing challenges in food packaging.

Influence of Agricultural Practices on Food Safety in Nigeria

Purpose: The aim of the study was to analyze the influence of agricultural practices on food safety in Nigeria Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The influence of agricultural practices on food safety in Nigeria is significant, with traditional and modern methods impacting the safety and quality of food. The use of pesticides and fertilizers, often unregulated, can lead to residue accumulation in crops, posing health risks. Additionally, the prevalence of subsistence farming without proper sanitation measures can contribute to the contamination of food products. There is also concern about the spread of zoonotic diseases through livestock farming, exacerbated by inadequate veterinary services and poor handling practices. Unique Contribution to Theory, Practice and Policy: Social identity theory, stakeholder theory & norm activation theory may be used to anchor future studies on analyze the influence of agricultural practices on food safety in Nigeria. Promote the adoption of good agricultural practices (GAPs) and integrated pest management (IPM) strategies among farmers to minimize food safety risks at the production level. Advocate for the development and enforcement of robust food safety regulations and standards that encompass the entire agricultural supply chain.

PSV-2 Digestible indispensable amino acid scores (DIAAS) in pork products

Abstract The “Digestible Indispensable Amino Acid Score” (DIAAS) method measures protein quality in human foods. However, values for DIAAS are not available for some pork products. Therefore, this study aimed to determine DIAAS values for nine pork products. Nine diets contained one pork product (i.e., back ribs, shoulder butt, tenderloin, Coppa ham, prosciutto ham, speck ham, chorizo, Italian sausage, and bratwurst) as the only source of crude protein (CP) and amino acids (AA). Nine ileal cannulated gilts with an initial average body weight of 50.3 ± 3.8 kg were used in a 9 × 6 incomplete Latin square with 9 diets and six 7-d periods. Ileal digesta were collected on d 6 and 7 of each period. There were, therefore, six replicate pigs per diet, but no pig was fed the same diet twice. A nitrogen-free diet was used to measure basal endogenous losses of CP and AA, and this diet was fed to all pigs in one separate 7-d period. The standardized ileal digestibility (SID) and DIAAS of each pork product were calculated. Reference ratios were used for children from 6 mo to 3 yr old and individuals older than 3 yr. Data were analyzed by ANOVA using the MIXED procedure of SAS with pig as the experimental unit. Diet was the fixed effect and replicate pig was the random effect. Results indicated that for both age groups, prosciutto ham had greater (P < 0.05) DIAAS than all other pork products (Table 1), which may be because prosciutto is from the hind leg of the pig, which contains less connective tissue. Prosciutto was also not smoked, which may contribute to the greater DIAAS values for this protein because smoking may reduce DIAAS. For children from 6 mo to 3 yr old, tenderloin, Coppa ham, and Italian sausage had greater (P < 0.05) DIAAS than chorizo and bratwurst sausages, back ribs, and shoulder butt. However, for individuals older than 3 yr, Coppa ham had greater (P < 0.05) DIAAS than all other pork cuts and sausages. The observation that back ribs and shoulder butt had decreased DIAAS than tenderloin is likely because tender cuts with less connective tissues tend to have greater concentrations of indispensable AA with less non-nitrogen content. In addition, for both age groups, there was no limiting AA for all pork products, except that chorizo sausage was limiting in sulfur AA for children from 6 mo to 3 yr old. In conclusion, data from this experiment demonstrated that all pork products have “good” or “excellent” protein quality for individuals older than 6 mo of age, indicating that these food ingredients may be used to complement lower-quality proteins and provide a meal with all indispensable AA.

Gas Chromatography Based Analysis of Fatty Acid Profiles in Poultry Byproduct-Based Pet Foods: Implications for Nutritional Quality and Health Optimization

The nutritional quality of pet foods plays a crucial role in maintaining the health and well-being of companion animals. In this study, we investigated the fatty acid compositions of various pet foods, including chicken powder, poultry byproducts incorporated vegetables, byproducts incorporated with ragi, and boiled mash Potato, to assess their scientific significance and potential implications for pet nutrition. Our analysis revealed diverse fatty acid profiles across the different pet foods, with each food exhibiting unique compositions and proportions of fatty acids. Notable findings include the identification of common fatty acids shared among multiple pet foods, as well as variations in the abundance of specific fatty acids across different formulations. Additionally, certain pet foods are characterized by the presence of rare or unusual fatty acids, highlighting the importance of exploring their sources and potential health benefits. By correlating the fatty acid compositions of pet foods with metabolic pathways and health implications, we elucidated the nutritional significance of these dietary components for pets. Furthermore, we identified areas for further research, including the impact of processing methods on fatty acid profiles and the development of novel formulations optimized for pet nutrition and well-being. Overall, this study contributes valuable insights into the scientific understanding of pet nutrition and underscores the importance of considering fatty acid compositions in formulating balanced and nutritious diets for companion animals.

Microbiological quality of edible vegetable oils produced and marketed in Gondar City, Northwest Ethiopia.

Edible oils are imported and produced in Ethiopia, notably in Gondar, and their production has expanded considerably in recent years. The expansion of locally produced edible vegetable oils with severe quality control, substandard edible oil production, and quality deterioration may contribute to the contamination of microbes, which may cause public health problems. This study determines the microbiological quality of edible vegetable oils being produced and marketed in Gondar City, Northwest Ethiopia, in 2021. A laboratory-based cross-sectional study design was conducted from May to July 2021 in Gondar City. A simple random sampling technique was used to collect 17 edible vegetable oil samples. Aseptically collected samples were analyzed in the microbiology lab room. The microbiological quality of vegetable oil was assessed using standard microbiological procedures and techniques. The collected data were entered into a Microsoft Excel 2016 spreadsheet and Stata Version 14. A non-parametric Kruskal-Wallis test was used to assess significant variation. Seventeen edible vegetable oil samples were examined and found to contain a varying number of bacteria, yeast, and molds. Staphylococcus aureus, Klebsiella Pneumoniae, and Pseudomonas aeruginosa were the identified bacteria, whereas Saccharomyces cerevisiae, Aspergillus niger, Aspergillus flavus, and Aspergillus fumigatus were the identified fungi. Total coliform and fecal coliform isolates were also identified in the oil samples. A level of microbial contamination that has public health importance was observed in some of the oil samples analyzed, and the isolated microorganisms indicate unhygienic handling, processing, and storage practices in the oil production and market sites. The introduction of strict rules, regulations, and updated manufacturing technologies and processes to ensure food safety and quality is needed.

Scientific Study of Brassinosteroids on Production of Fruit Crops: A Review

Brassinosteroids (BRs) are considered as the sixth group of plant growth regulators with significant growth promoting activity in many horticulture and agriculture crops. This phytohormone was discovered from the pollen of Brassica napus L. on the basis of their ability to promote growth. Currently, more than 70 BRs have been isolated from different plant species, but only three viz., Brassinolide (BL), 24-Epibrassinolide (EBL) and 28-Homobrassinolide (HBL) are found to be the most biologically active forms and extensively used in various crops. They are eco-friendly, effective at very low concentration, cost effective and almost always have synergetic effect when interacts with other phytohormones. Owing to diverse physiological roles and cross talk with other hormones influence on plant growth and development, they are being collectively referred as ‘pleiotropic phytohormone’. Although, BRs were discovered towards the end of twentieth century, but the dynamic applications and outcomes were reported mainly during the inception of twenty first century, hence BRs were termed as ‘hormone of the twenty-first century’. The application of BRs at different growth stages have been reported to positively influences such as nutrients uptakes, growth, yield and quality attributes on many fruit crops which includes tropical, sub-tropical and temperate fruit crops at very low concentrations have great roles in terms of growth, yield, fruit quality and stress tolerance mechanisms, which results to lucrative adventure of farming community. This review article will provide an elucidated insight into the application of BR in different fruit crops.

Assessment of Food Processing Technologies on Allergen Reduction in United States

Purpose: The aim of the study was to analyze the assessment of food processing technologies on allergen reduction in United States. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: Recent advancements in food processing technologies in the U.S. are focusing on reducing allergenicity in food products. Thermal methods are traditionally used, but novel nonthermal techniques, such as high-pressure processing and cold atmospheric plasma, are now being explored for their potential to create hypoallergenic products. These methods aim to modify allergenic proteins without using heat, which can preserve food quality while reducing allergen reactivity. Despite these advancements, ensuring the complete removal of allergens remains challenging, highlighting the ongoing need for robust detection and control strategies​. Unique Contribution to Theory, Practice and Policy: Risk assessment theory, health belief model (HBM) & diffusion of innovations theory may be used to anchor future studies on analyze the assessment of food processing technologies on allergen reduction in United States. Implementing advanced food processing technologies focused on allergen reduction can revolutionize industry practices. Regulatory bodies could use empirical data from these assessments to set more precise guidelines and safety standards for allergen levels in food products.

Scalable optical nose realized with a chemiresistively modulated light-emitter array.

Biological olfaction relies on a large number of receptors that function as sensors to detect gaseous molecules. It has been challenging to realize artificial olfactory systems that contain similarly large numbers of sensory materials. We show that combinatorial materials processing with vapor deposition can be used to fabricate large arrays of distinct chemiresistive sensing materials. By combining these with light-emitting diodes, we obtain an array of chemiresistively-modulated light-emitting diodes, or ChemLEDs, that permit a simultaneous optical read-out in response to an analyte. The optical nose uses a common voltage source and ground for all sensing elements and thus eliminates the need for complex wiring of individual sensors. Our optical nose contains one hundred ChemLEDs and generates unique light patterns in response to gases and their mixtures. Optical pattern recognition methods enable the quantitative prediction of the corresponding concentrations and compositions, thereby paving the way for massively parallel artificial olfactory systems. ChemLEDs open the possibility to explore demanding gas sensing applications, including in environmental, food quality monitoring, and potentially diagnostic settings. This article is protected by copyright. All rights reserved.

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF results in the synthesis and accumulation of nutrients, and plant foods stimulated by PEF produce large amounts of Reactive Oxygen Species (ROS), which activate the metabolite synthesis pathway and eventually synthesize proteins, polyphenols, thioglucosides and carotenoids; ROS accumulate in the cell membrane of microorganisms and cause protein expression. The accumulation of ROS in the cell membrane of microorganisms can cause abnormal protein expression, damage the lipid layer and Deoxyribonucleic Acid (DNA), and eventually lead to microbial inactivation. PEF technology in food processing are multifaceted, enhancing both the nutritional value of food through the augmented presence of health-beneficial compounds and ensuring food safety by effectively inactivating harmful microorganisms. This innovative technology stands at the forefront of food processing solutions, promising to fulfill the growing consumer demand for foods that are not only safe and of high quality but also rich in nutritional value. PEF’s role as a cornerstone technology in the food industry heralds a new era of food processing, where nutrition and safety converge to meet the sophisticated needs of today’s consumers.

Abstract PO2-02-02: BREAst Cancer Personalized NuTrition (BREACPNT): dietary intervention in HR+ breast cancer patients treated with endocrine therapy

Abstract BACKGROUND Breast cancer patients treated with adjuvant endocrine therapy commonly experience weight gain, which has been associated with low adherence to therapy and worse breast cancer prognosis. Dietary interventions are the first-line treatment for weight management in breast cancer patients and have beneficial results. Yet, the ability to maintain these outcomes requires further research. Here, we aimed to assess whether a personalized postprandial glucose targeting (PPT) diet is beneficial for weight management and metabolic health as compared with the recommended Mediterranean (MED) diet in this population. DESIGN AND METHODS BREACPNT is a phase-2 randomized trial in HR+ patients with breast cancer, treated with adjuvant endocrine therapy. We randomly assigned participants to follow a MED diet or a PPT diet for a 6-month dietary intervention and additional 6-month follow-up. The PPT diet is based on a machine-learning algorithm that integrates clinical and microbiome features to predict personal postprandial glucose responses (PPGRs). During the intervention, participants were monthly followed by a registered dietitian, they were additionally connected to a 2-week continuous glucose monitoring (CGM) on 3-timepoints, provided stool and blood samples and self-reported dietary intake using a smartphone application. RESULTS Among 127 randomized patients (mean ± SD age 53 ± 10 years, BMI 28.6 ± 5 kg/m2), 103 (81%) completed the 6-month intervention period. A total of 94 participants provided 12-month follow-up data. Both interventions led to a significant weight loss. The PPT-diet showed numerically greater weight loss with median change of -1.45kg (IQR -3.75 – 0) compared to the MED-diet with median change of -1kg (IQR -3.2 - 0.1) , however this was not significant (p=0.9). Notably, at the 12-month time point , participants in the PPT arm were more likely to maintain the weight loss (median -1.2kg, IQR -4 - 0.1) compared to participants in the MED-arm (median -0.15kg , IQR -4.25 - 1.5), p=0.14) and had significantly improved waist circumference (median, IQR; -5 cm, -8-(-2) in the PPT arm, compared to -1cm, -6.5-3 in the MED arm, p=0.01). In terms of glucose metabolism the PPT-diet led to improved glycemic control as measured by CGM, with significant lower average postprandial glucose responses (PPGRs) and glucose coefficient of variation (CV) compared to the MED-diet arm (mean 6-month change in PPGR was 2.1 ± 7.5 mg/dL × h for MED and −3.4 ± 5.6 mg/dL × h for PPT, p< 0.001, and the 6-month mean change for CV was 0.15 ± 2.76 for MED and −1.37 ± 3.2 for PPT, p< 0.01). Within the entire cohort, participants who experienced the greatest weight loss (upper quartile) were more likely to be postmenopausal compared to participants in the lower quartile. Additionally, participants who did not achieve weight loss (lower quartile) were significantly more likely to be treated with tamoxifen than AI (p=0.015). CONCLUSIONS In this dietary intervention in HR+ breast cancer patients, both PPT diet and MED diet led to weight loss and improved food quality, with a slight advantage to PPT diet. PPT diet additionally improved glycemic features as compared to MED diet, which are linked to lower risk of obesity and disease recurrence, suggesting an advantage in a glucose targeting approach. Premenopausal and Tamoxifen treated patients were less likely to lose weight through the intervention. These findings may have implications for dietary advice in clinical practice. Citation Format: Michal Rein, Maya Dadiani, Anastasia Godneva, Michal Bakalenik-Gavry, Dana Morzaev-Sulzbach, Maya Lotan-Pompan, Adina Weinberger, Eran Segal, Einav Gal-Yam. BREAst Cancer Personalized NuTrition (BREACPNT): dietary intervention in HR+ breast cancer patients treated with endocrine therapy [abstract]. In: Proceedings of the 2023 San Antonio Breast Cancer Symposium; 2023 Dec 5-9; San Antonio, TX. Philadelphia (PA): AACR; Cancer Res 2024;84(9 Suppl):Abstract nr PO2-02-02.

Myrosinase isogenes in wasabi (Wasabia japonica Matsum) and their putative roles in glucosinolate metabolism

BackgroundWasabi, a Brassicaceae member, is well-known for its unique pungent and hot flavor which is produced from glucosinolate (GSL) degradation. Myrosinase (MYR) is a principle enzyme catalyzing the primary conversion of GSLs to GSL hydrolysis products (GHPs) which is responsible for plant defense system and food quality. Due to the limited information in relation to MYRs present in wasabi (Wasabia japonica M.), this study aimed to identify the MYR isogenes in W. japonica and analyze their roles in relation to GSL metabolism.ResultsIn results, WjMYRI-1 was abundantly expressed in all organs, whereas WjMYRI-2 showed only trace expression levels. WjMYRII was highly expressed in the aboveground tissues. Interestingly, WjMYRII expression was significantly upregulated by certain abiotic factors, such as methyl jasmonate (more than 40-fold in petioles and 15-fold in leaves) and salt (tenfold in leaves). Young leaves and roots contained 97.89 and 91.17 µmol‧g−1 of GSL, whereas less GSL was produced in mature leaves and petioles (38.36 and 44.79 µmol‧g−1, respectively). Similar pattern was observed in the accumulation of GHPs in various plant organs. Notably, despite the non-significant changes in GSL production, abiotic factors treated samples enhanced significantly GHP content. Pearson’s correlation analysis revealed that WjMYRI-1 expression significantly correlated with GSL accumulation and GHP formation, suggesting the primary role of WjMYRI-1-encoding putative protein in GSL degradation. In contrast, WjMYRII expression level showed no correlation with GSL or GHP content, suggesting another physiological role of WjMYRII in stress-induced response.ConclusionsIn conclusions, three potential isogenes (WjMYRI-1, WjMYRI-2, and WjMYRII) encoding for different MYR isoforms in W. japonica were identified. Our results provided new insights related to MYR and GSL metabolism which are important for the implications of wasabi in agriculture, food and pharmaceutical industry. Particularly, WjMYRI-1 may be primarily responsible for GSL degradation, whereas WjMYRII (clade II) may be involved in other regulatory pathways induced by abiotic factors.

Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production

The sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but maintaining consistent product quality across seasons is challenging due to its dependence on weather conditions. A previous study used convection drying at a laboratory scale. In this study, the laboratory scale was upgraded to a commercial scale, and recovery efficiency and Sergestid shrimp images were recorded during production stages. Parameters were adjusted for economic efficiency and convenience. Results showed a decrease in recovery efficiency on the laboratory scale, while the commercial scale improved with washing and blanching. Overall, there was no significant difference in recovery efficiency between the commercial production (15.76 %) and laboratory scale (16.29 %). The commercial-scale dried Sergestid shrimp exhibited better colour than the laboratory-scale product. The product met food safety and quality criteria according to Vietnamese standards. Microorganisms such as Coliforms, E. coli, B. cereus, C. perfringens and salmonella, and total number of yeast and mold spores, were not detected in the product. On the other hand, the product of commercial production contained 256 kcal 100 g−1 of energy and a protein content of 55.50 ± 0.33 %. These findings form a foundation for scaling up production and assessing economic feasibility. Adjusting production parameters using larger equipment contributes to achieving optimal production efficiency and economic benefits.

Microfluidic paper analytic device (μPAD) technology for food safety applications.

Foodborne pathogens, food adulterants, allergens, and toxic chemicals in food can cause major health hazards to humans and animals. Stringent quality control measures at all stages of food processing are required to ensure food safety. There is, therefore, a global need for affordable, reliable, and rapid tests that can be conducted at different process steps and processing sites, spanning the range from the sourcing of food to the end-product acquired by the consumer. Current laboratory-based food quality control tests are well established, but many are not suitable for rapid on-site investigations and are costly. Microfluidic paper analytical devices (μPADs) are a fast-growing field in medical diagnostics that can fill these gaps. In this review, we describe the latest developments in the applications of microfluidic paper analytic device (μPAD) technology in the food safety sector. State-of-the-art μPAD designs and fabrication methods, microfluidic assay principles, and various types of μPAD devices with food-specific applications are discussed. We have identified the prominent research and development trends and future directions for maximizing the value of microfluidic technology in the food sector and have highlighted key areas for improvement. We conclude that the μPAD technology is promising in food safety applications by using novel materials and improved methods to enhance the sensitivity and specificity of the assays, with low cost.

Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality

Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality

Effect of Food Quality and Physical Environment on Robucca Café Customer Satisfaction in Malang City

In today’s competitive hospitality industry, where customer satisfaction is a crucial driver of business success, identifying the factors that significantly impact satisfaction levels is crucial for the cafe’s management to make informed decisions and enhance the overall customer experience. This research aims to investigate the impact of the physical environment and food quality at Robucca Cafe on customer satisfaction, focusing on identifying which variable among these factors has the most significant influence on consumer satisfaction. This study employed a quantitative research approach, and the participants were customers of Robucca Café. An accidental sampling method was used to select respondents among those visiting Robucca Café, resulting in 60 respondents forming the sample. The data collected will be subjected to statistical analysis, specifically multiple regression analysis using SPSS. The study’s findings reveal that, contrary to the physical environment, food quality positively and significantly influences consumer satisfaction. This suggests that Robucca Cafe may benefit from placing greater emphasis on maintaining or improving the quality of its food offerings to enhance customer satisfaction. The validity of the study’s indicators has been established through rigorous statistical analysis, further strengthening the credibility of the research findings.

Gender mainstreaming in sweetpotato breeding and dissemination in Ghana and Malawi

Gender responsiveness in breeding programs to meet client and end user preferences for crops is essential. This case study analyzes the implementation experience of gender-responsive breeding and variety dissemination in Malawi and Ghana, focusing on good practices and challenges encountered. In Malawi, a training-of-trainers approach was employed to share knowledge among trained farmers. In Ghana, a research study was conducted to identify gender-based preferences for sweetpotato to define breeding objectives. The participation of social scientists, food scientists, and sweetpotato breeders in the GREAT (Gender Researchers Equipped for Agricultural Transformation) team provided a multidisciplinary perspective, addressing questions and responses in the field. Research efforts were strengthened by focusing on food quality through the establishment of an analytical laboratory for rapid evaluation of nutrition and food quality, including sugars. This helped develop sensory analytical capacity to better understand quality attributes and market segments, guiding breeding and improving market opportunities for women. Breeding outcomes resulting from gender inclusion led to the release of some sweetpotato varieties meeting end user and consumer preferences, as well as adoption of OFSP varieties by men and women. Other good practices for gender inclusion and responsiveness include providing funds for gender-based research and activities, engaging gender specialists and social scientists in trans-disciplinary teams, designing program activities with gender considerations, and incorporating traits in seed multiplication and dissemination decisions. Application of these gender inclusion practices resulted in adoption and development of acceptable sweetpotato varieties.

Identification of Salmonella sp Bacteria in Processed Balado Shrimp Sold in Food Stalls Around Mulyosari Area

Background & Objective: Food quality is an issue of great concern in developing countries. Because many nutrients are obtained through food. Balado shrimp is a typical Padang dish with a spicy, sweet and savoury taste that is widely admired by all ages from children to adults. The presence of pathogenic bacteria, one of which is Salmonella sp, which contaminates balado shrimp food can cause health problems in the human body until death. The purpose of this study was to determine the presence or absence of Salmonella sp bacteria in processed shrimp balado sold in food stalls in the Mulyosari area. Method: In this study use as many as 30 samples of shrimp balado sold in food stalls Mulyosari area. This sample examination uses a streaking plate procedure and IMViC test. Data analysis using descriptive qualitative. Result: The results of this study showed that there were 3 samples identified Salmonella sp. Of the 30 samples, there was a range of 10% contaminated with Salmonella sp bacteria and 90% were not contaminated with Salmonella sp bacteria. Conclusion: This indicates that positive samples of balado shrimp must be further examined to determine the feasibility of consumption.

Food insecurity and quality of life in patients with sickle cell disease.

Little is known about the relationship between quality of life (QOL) and food insecurity (FI) among patients with sickle cell disease (SCD). We hypothesized FI is associated with lower QOL in children and young adults with SCD. Overall (N=99), 22% screened positive for FI. Supplemental Nutrition Assistance Program (SNAP) enrollment was 50 and 71% among people from food secure and FI households, respectively. A higher FI score was correlated with lower overall QOL (r=-0.22, p=.03), specifically lower QOL in worry and communication domains. Interventions for FI beyond SNAP may be important for QOL among people living with SCD.