Food Processing Research Articles

The hidden danger from farm to table: transforming food safety through innovative approaches to reducing harmful chemicals in the American food system

The American food system faces significant challenges in ensuring food safety, particularly in mitigating the presence of harmful chemicals from farm to table. From pesticide residues in crops to chemical additives in processed foods, these contaminants pose risks to public health and the environment. This paper explores innovative approaches to reducing harmful chemicals in the food supply chain, emphasizing technological advancements, regulatory reforms, and sustainable agricultural practices. Key strategies include the adoption of precision agriculture to minimize pesticide use, the integration of biopesticides and organic fertilizers, and the development of advanced food processing techniques to limit chemical exposure. The role of regulatory frameworks is also examined, highlighting the need for stricter enforcement of safety standards and enhanced monitoring systems to track chemical use and contamination levels. Furthermore, this study underscores the importance of public awareness and consumer advocacy in driving change within the food industry. Collaborative efforts between policymakers, agricultural producers, food manufacturers, and researchers are essential to achieving a safer food system. The paper demonstrates how leveraging technology such as blockchain for traceability and artificial intelligence for real-time monitoring can significantly reduce chemical risks while improving transparency across the supply chain. Case studies from successful initiatives provide actionable insights into how these approaches have led to measurable reductions in harmful chemical exposure. By addressing these challenges and opportunities, this research contributes to a deeper understanding of the hidden dangers in the food system and outlines a path toward a safer, more sustainable future. Key findings reveal that an integrated approach combining innovation, policy, and consumer engagement is critical to transforming food safety standards and protecting public health. Keywords: Food Safety, Harmful Chemicals, American Food System, Precision Agriculture, Biopesticides, Regulatory Frameworks, Sustainable Practices, Blockchain Traceability, Public Health, Chemical Reduction.

Caenorhabditis nematodes influence microbiome and metabolome characteristics of their natural apple substrates over time.

The microbiomes of host organisms and their direct source environments are closely linked and key for shaping microbial community dynamics. The relationship between these linked dynamics is largely unexplored because source substrates are usually unavailable. To address this current knowledge gap, we employed bacteriovorous Caenorhabditis nematodes as a unique model system, for which source substrates like rotting apples can be easily collected. We compared single host microbiomes with their corresponding apple source substrates, as well as nematode-free substrates, over a 2-year sampling period in the botanical garden in Kiel, Germany. We found that single worms have unique microbiomes, which overlap most strongly with nematodes from the same source apple. A comparison to previous, related work revealed that variation in microbiome composition of natural Caenorhabditis isolates is significantly influenced by the substrate type, from which worms were obtained (e.g., fruits or compost). Our current sampling further showed that microbiome assembly is mostly driven by dispersal limitation. Importantly, two independent analysis approaches consistently suggest that worm microbiomes significantly influence characteristics of the apple microbiomes, possibly indicating niche construction by nematodes. Moreover, combining apple microbiome and metabolome data, we identified individual microbes and specific compounds indicative of fruit ripening that are significantly associated with nematode presence. In conclusion, our study elucidates the complex relationship between host microbiomes and their directly connected substrate microbiomes. Our analyses underscore the significant influence of nematode microbiomes on shaping the apple microbiome and, consequently, the fruit's metabolic capacity, thereby enhancing our general understanding of host-microbiome interactions in their natural habitat.IMPORTANCEAlmost all complex organisms are host to a microbial community, the microbiome. This microbiome can influence diverse host functions, such as food processing, protection against parasites, or development. The relationship between host and microbiome critically depends on the assembly of the microbial community, which may be shaped by microbes in the directly linked environment, the source microbiome. This assembly process is often not well understood because of the unavailability of source substrates. Here, we used Caenorhabditis nematodes as a model system that facilitates a direct comparison of host and source microbiomes. Based on a 2-year sampling period, we identified (i) a clear link between assembly dynamics of host and source microbiomes, (ii) a significant influence of nematode microbiomes on apple microbiomes, and (iii) specific microbes and compounds that are associated with the presence of nematodes in the sampled substrates. Overall, our study enhances our understanding of microbiome assembly dynamics and resulting functions.

Performance enhancement of gas cyclone with streamlined ports using CFD simulations

Cyclones are extensively utilized as gas-solid separators in many industries such as pharmaceuticals, food processing, and powder handling often use mini cyclones for efficient dust collection, air filtration, and contaminant separation in compact systems. The impact of the cyclone vortex finder (VF) diameter, the VF inlet bell mouth shape, and the VF inlet curvature on both flow field distribution and performance has been analyzed through computational analysis employing the Reynolds stress turbulence model (RSM) for twelve cyclone separators. The results demonstrate that decreasing the diameter of the VF by 33% elevates the ultimate tangential velocity by 66%. The ultimate tangential velocity nearly reaches four times the inlet velocity. A reduction of 14% in the VF inlet curvature results in a 6% enlarging in the pressure loss.Enhancing the bell mouth configuration of the inlet VF by 25% decreases the maximum pressure by 3.7%. Increasing the diameter of the VF, the VF inlet curvature, and the VF inlet bell mouth shape will also lead to reduced x50. The cyclone with no curvature exhibits lower pressure and tangential velocity compared to the cyclones with curvature and radius of bell mouth shape of (DX/D) ratio equal 0.5. However, all the three cyclones have the same ratio. Cyclones A0 and C1 have the highest collection efficiency of all cyclone models.

Food Is Medicine: Diet Assessment Tools in Adult Inflammatory Bowel Disease Research.

Diet significantly impacts the onset and progression of inflammatory bowel disease (IBD), and diet offers unique opportunities for treatment and preventative purposes. However, despite growing interest, no diet has been conclusively associated with improved long-term clinical and endoscopic outcomes in IBD, and evidence-based dietary guidelines for IBD remain scarce. This narrative review critically examines dietary assessment methods tailored to the unique needs of IBD, highlighting opportunities for precision and inclusivity. We conducted a comprehensive literature review using search terms related to diet, diet assessment, nutrition, food, sex, gender, equity, and IBD. The identified dietary assessment tools evaluated nutritional quality, dietary patterns, food processing, lifestyle interactions, inflammatory potential, and effects of specific nutrients. Advanced methods, including biomarkers, multi-omics approaches, and digital tools, were highlighted as being complementary to traditional approaches, offering enhanced precision and real-time monitoring. Women remain under-represented in dietary research but face unique nutritional needs due to hormonal cycles, pregnancy, and higher malnutrition risks in IBD. Traditional diet assessment methods remain valuable but are often limited by misreporting biases. Advanced approaches may provide greater precision, enabling real-time monitoring and personalised dietary tracking. Incorporating considerations of sex, gender, age, ethnicity, socioeconomic, and sustainability enhances the relevance and applicability of these methods. Addressing these multifaceted aspects of dietary assessment in IBD can facilitate robust interventional trials. Diet assessment tools are essential for developing personalised dietary interventions in IBD, informing evidence-based guidelines, and improving health outcomes and quality of life in IBD.

Regulatory responses to ultra-processed foods are skewed towards behaviour change and not food system transformation.

Growing evidence suggests that diets high in ultra-processed foods (UPFs) are harming human and planetary health. UPFs therefore pose a complex regulatory challenge, yet, to date, little research has systematically assessed how governments have responded to UPFs in national food policies. Here we analyse data from the NOURISHING database to assess the scope and strength of UPF-related regulatory interventions worldwide, using three frameworks-namely, NOURISHING, the Nuffield Ladder and the Modalities of Control framework. Of the 417 UPF-related measures identified, most imply food processing or mention UPF examples rather than refer to processing or UPFs specifically. The scope of action is narrow; 85.9% of interventions change the food environment, largely represented by nutrition labelling. The strength of action is limited; interventions are skewed towards informational measures to influence consumer choice, and 47.1% of measures use consensus to shape food business conduct. These findings highlight an opportunity to broaden the scope and strength of UPF-related regulation.

Evaluation of Minerals Composition in Fish Bone Meal as Organic Fertilizer Development for Sustainable Environment

The improper disposal of agricultural waste leads to soil degradation and environmental harm, but this issue can be addressed by converting the waste into nutrient-rich fertilizer, promoting soil health and sustainable farming practices. This study evaluates mineral content in fish bones waste which may support plant growth. FBM was prepared from fish bones collected from the local food processing industry in Terengganu, Malaysia, and nutrient composition was analyzed using the ICP-OES and CHNS equipment. Macronutrient and micronutrient content were compared among Sardinella fimbriata commonly known as Tamban fish, Decapterus tabl, commonly known as Selayang fish, and Chirocentrus dorab, commonly known as Parang fish. Among the species studied, Tamban fish had the highest phosphorus content of 105.59 g/kg, important for energy storage in plants, while Parang fish had the highest potassium content of 2.99 g/kg, important for root development. The Selayang fish expressed the highest values of calcium at 125.05 g/kg, which helps to mitigate soil salinity; other nutrient contents such as magnesium, iron, zinc, manganese, and boron were highly variable. These findings highlight the potential of FBM as a sustainable alternative to synthetic fertilizers, supplying critical nutrients for plant growth as well as offering solutions to challenges related to waste management. To optimize its use, further research on blending FBM with other organic materials is recommended in order to balance nutrient availability for improved crop development, and thus support sustainable agriculture and circular economy.

Navigating the Challenges of Sustainability in the Food Processing Chain: Insights into Energy Interventions to Reduce Footprint

This review paper examines the critical intersection of energy consumption and environmental impacts within the global food system, emphasizing the substantial footprint (including land usage, costs, food loss and waste, and carbon and water footprints) associated with current practices. The study delineates the high energy demands and ecological burdens of food production, trade, and consumption through a comprehensive bibliographic analysis of high-impact research papers, authoritative reports, and databases. The paper systematically analyzes and synthesizes data to characterize the food industry’s current energy use patterns and environmental impacts. The results underscore a pressing need for strategic interventions to enhance food system efficiency and reduce the footprint. In light of the projected population growth and increasing food demand, the study advocates for a paradigm shift towards more sustainable and resilient food production practices, adopting energy-efficient technologies, promoting sustainable dietary habits, and strengthening global cooperation among stakeholders to achieve the Sustainable Development Goals. Investigations have revealed that the food system is highly energy-intensive, accounting for approximately 30% of total energy consumption (200 EJ per year). The sector remains heavily reliant on fossil fuels. Associated greenhouse gas (GHG) emissions, which constitute 26% of all anthropogenic emissions, have shown a linear growth trend, reaching 16.6 GtCO2eq in 2015 and projected to approach 18.6 GtCO2eq in the coming years. Notably, 6% of these emissions result from food never consumed. While the water footprint has slightly decreased recently, its demand is expected to increase by 20% to 30%, potentially reaching between 5500 and 6000 km3 annually by 2050. Energy efficiency interventions are estimated to save up to 20%, with a favorable payback period, as evidenced by several practical implementations.

The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review.

Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced.

Valorization of Oil Cakes in Two-Pot Lactone Biosynthesis Process.

Oil cakes are biomass wastes created by pressing oil from oilseeds. Their chemical composition (including high fat or protein content, a favorable fatty acid profile, and a high proportion of unsaturated acids) makes them valuable raw materials not only in animal feeding but are increasingly gaining popularity in biotechnological processes. This article examines the possibility of valorizing oil cakes using the lipid fraction extracted from them or their raw form in a two-pot biosynthesis process of GDDL-a cyclic ester with a creamy-peach aroma. This study tested five types of oil cakes (hemp seeds, rapeseed, safflower, camelina, and flax), analyzing their physicochemical composition and the fatty acid profile of their lipid fraction. Due to the high content of oleic acid (over 62% lipid fraction) and the wide availability, rapeseed cake was used in the biotransformation process. The synthesis of GDDL involved a three-step process: hydrolysis of triacylglycerols, hydration of oleic acid (via lactic acid bacteria in anaerobic conditions), and β-oxidation (via Yarrowia yeast, aerobic process). The analysis showed that it is possible to produce because of the two-pot biotransformation of approximately 1.7 g of GDDL/dm3. These results highlight the process's potential and justify the feasibility of waste valorization. The proposed biotransformation requires optimization and is a good example of the application of the circular economy in food processing and waste management.

A Study on Production of Canned Minced Chicken and Pork and Formation of Heterocyclic Amines During Processing

Toxic compounds such as heterocyclic amines (HAs) are formed during the processing of protein-rich foods, especially meat products. This study aims to investigate the formation of HAs during the canning of chicken and pork by using an ultra-performance liquid chromatograph coupled with tandem mass spectrometer (UPLC-MS/MS). Minced samples of both chicken and pork were separately subjected to marinating, stir-frying and degassing for subsequent canning and sterilization for 60 min at 115 °C (low temperature–long time, LL–ST) or 25 min at 125 °C (high temperature–short time, HS–ST) and analyzed for HAs. The results showed that both marinating and sterilization could significantly affect the HA formation in canned minced chicken and pork, with the LL–ST treatment being more liable to total HA formation than the HS–ST treatment, and the total HAs (especially, Harman and Norharman) was produced at a higher level in canned minced pork than in canned minced chicken under the same sterilization treatment. A reduction in reducing sugar, creatine, and amino acid contents resulted in HA formation in canned minced chicken and pork during processing. The results were confirmed by principal component analysis and showed that HAs were formed at significant levels in canned minced chicken and pork, with the level of major HA content following the order of Harman > Trp-P-1 > Norharman > DMIP. Although the presence of non-mutagenic HAs (Harman, Norharman and DMIP) and possibly carcinogenic HA (Trp-P-1) contributed to 95.8% of total HAs formed in both canned pork and chicken in this study, it is imperative to reduce the HA exposure to humans for improved public health by decreasing the consumption of processed meat and increasing the intake of fruits and vegetables, as well as incorporating natural antioxidant-rich ingredients into foods during processing to minimize the formation of HAs.

γ-Aminobutyric Acid (GABA) Metabolic Bypass Plays a Crucial Role in Stress Tolerance and Biofilm Formation in C. sakazakii ATCC 29544.

Cronobacter sakazakii is a foodborne pathogen characterized by its robust stress tolerance and ability to form biofilms, which facilitates its survival in powdered infant formula (PIF) processing environments for prolonged periods. Gamma-aminobutyric acid (GABA) is a kind of non-protein amino acid that acts as an osmoprotectant. This study aimed to elucidate the effects of the gabT gene on the survival of C. sakazakii, GABA accumulation, and biofilm formation under desiccation, osmotic stress, and acid exposure. A gabT knockout strain of C. sakazakii was developed using gene recombination techniques. The GABA content and survival rates of both the wild-type and knockout strains were compared under various stress conditions. Scanning electron microscopy (SEM) was used to observe cellular damage and biofilm formation. Statistical analysis was performed using a one-way analysis of variance (ANOVA). The deletion of gabT resulted in enhanced GABA accumulation under different stress conditions, improving the bacterium's tolerance to desiccation, osmotic pressure, and acid treatment. SEM images revealed that under identical stress conditions, the gabT knockout strain exhibited less cellular damage compared to the wild-type strain. Both strains were capable of biofilm formation under low osmotic pressure stress, but the gabT knockout strain showed higher GABA content, denser biofilm formation, and increased biofilm quantity. Similar trends were observed under acid stress conditions. The gabT gene plays a key role in modulating GABA accumulation, which enhances the stress tolerance and biofilm formation of C. sakazakii. These findings provide new insights into the role of GABA in bacterial survival mechanisms and highlight the potential for targeting GABA pathways to control C. sakazakii in food processing environments.

Dietary Linolenic Acid Enhances IgE Binding to Bovine α-Lactalbumin/β-Lactoglobulin and Promotes KU812 Basophil Degranulation via Upregulation of the Lyn/Syk Pathway.

Milk proteins possess an abundance of free amino groups and exhibit diverse spatial structures. During food processing, these properties facilitate their interaction with hydrophobic ligands, such as linolenic acid. Exploring the IgE and IgG binding ability of linolenic acid-milk protein complexes at different temperatures, times, and molar ratios is crucial for controlling the allergenicity of milk proteins in food processing. In this study, the results indicate that linolenic acid can enhance the allergenicity of milk proteins. Moreover, by studying Lyn, Syk, NF-κB, and MAPK family-related proteins in the IgE/FcεRI-mediated signaling pathway, it is found that linolenic acid enhances cow's milk protein sensitization through the Lyn/Syk pathway. Our findings provide a further understanding of the interaction between milk nutrients and milk protein allergenicity.

Influence of the Maillard reaction on the structure of β-casein using a simulated cooking system

Abstract Glycation during food processing can change the structural characteristics of dietary protein and endow a variety of functionalities. Milk β-casein (MC) with five different types of carbohydrates (i.e., glucose, sucrose, amylose, amylopectin, and soluble starch) in a simulated cooking system at 98 and 115 °C was investigated. The changes in ultraviolet absorption, endogenous fluorescence intensity, surface hydrophobicity, particle size, free amino group, free sulphydryl group, and circular dichroism were measured. For the glucose-added group, the lowest free amino content and most significant spectral changes among all groups were observed after heating at 115 °C for 6 hr (OH-MC-Glu). Results showed that glycation activities of five sugars were glucose > sucrose > soluble starch> amylopectin ≈ amylose. Under the simulated cooking system, the secondary structure and conformation of glycated MC changed to different degrees, which were affected by the glycation degree. Moderate glycation (0–2 hr of heating) may promote the conversion reaction of sulfhydryl-disulfide bond (SH-SS) in MC, causing cross-linking and self-aggregation of MC, and induce the particle size increase of MC. Excessive glycation (2–6 hr of heating) can further reduce the surface hydrophobicity of MC, inhibit self-aggregation of MC, and reduce the particle size of MC.

Characterizing Antimicrobial Effects of Radiation and Antibiotic Interactions on Staphylococcus aureus and Escherichia coli Using MALDI-TOF MS.

Background/Objectives: Antibiotic-resistant bacteria are becoming a major challenge in human and veterinary medicine, as well as in food processing. Methods: In this study, the protein diversity in antibiotic-sensitive and -resistant strains of Staphylococcus aureus and Escherichia coli was investigated by exposing them to varying doses of gamma irradiation, with and without antibiotic presence. Changes in bacterial protein profiles were characterized using MALDI-TOF MS to reveal dose-dependent adaptations and potentiation effects under combined irradiation and antibiotic treatments. Results: The results indicate that MALDI-TOF MS effectively differentiates between sensitive and resistant strains, particularly at lower radiation doses (0, 0.2, and 0.4 kGy), with distinct separation in protein spectra. However, at 0.6 kGy, protein profiles plateaued, suggesting a potential threshold effect in radiation response. In 24-h cultures from irradiated Staphylococcus aureus, significant differences emerged in the resistant strain at 0.6 kGy in the presence of antibiotics, with further generational divergence dependent on initial antibiotic exposure. In the case of the sensitive strain, profiles were notably distinct at the 0.4 and 0.6 kGy doses, revealing dose- and treatment-specific responses. For Escherichia coli, generational differences between resistant and sensitive strains were apparent, though antibiotic effects on protein profiles were limited to the 0.6 kGy dose. Conclusions: The results underscore a potentiation interaction between irradiation and antibiotic exposure, affecting protein diversity and adaptation. Sensitive strains displayed heightened proteomic responses to minor treatment variations, while resistant strains exhibited more stable profiles across conditions. The findings highlight MALDI-TOF MS as a valuable tool in detecting proteomic biomarkers linked to bacterial resistance and stress adaptation.

Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus: Threats to the Food Industry and Public Health.

Foodborne pathogens have always been of public health concern and represent safety issues for food processors. These pathogens develop new ways to overcome antibiotics, survive in different environmental conditions, and the ability to reproduce in many hostile environments configure them as serious health hazards. Considering the huge number of microorganisms, three bacterial representatives were selected to provide a better knowledge about the question of which one is the worst enemy for humans, from the food industry point of view, taking into consideration their multiplication specificity, virulence, and resistance. As we constantly are exposed to these pathogens in our nutritional habits, this overview aims to summarize the most relevant characteristics associated with the pathogenicity, clinical symptoms and most importantly, how deadly Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus can be in the hospital and the food industry, by comparing among them. Overall, the microbiological knowledge clearly suggests that while all three pathogens are dangerous, L. monocytogenes presents the highest risk of death due to their ability to cause severe complications in vulnerable populations as it presents a range of virulence factors that facilitate evasion of the immune system and cytological effects. Additionally, it shows great resistance to standard food processing and preservation techniques, making it one of the most difficult pathogens to control. Understanding the risks and characteristics of these foodborne pathogens is essential for implementing effective control measures to prevent their occurrence in food products and to promote public health.

Rice husk- and lemongrass-derived eco-enzymes as potential food contact surface disinfectants against biofilm-forming foodborne pathogens.

This study aims to evaluate the rice husk (EE-R)- and lemongrass (EE-L)-derived eco-enzymes (EE) as alternatives to chemical-based disinfectants. The EE-R's and EE-L's antimicrobial activity were tested against Pseudomonas aeruginosa, Salmonella Typhimurium, and Staphylococcus aureus using a broth microdilution method. The antibiofilm activities of EE were determined using crystal violet staining. Lastly, the minimal contact time of EE for effectively reducing biofilm-forming pathogens (<25 CFU/ml) was assessed on various food contact surfaces (wood, glass, plastic, stainless steel, and marble). The results show that EE-R at 25%-50% concentration significantly inhibited P. aeruginosa and S. aureus while reducing the initial biofilm formation by 61% and 58%, respectively. In contrast, EE-L inhibited S. Typhimurium at a concentration of 12.5%-50% and P. aeruginosa at 25%-50%, with a strong preformed biofilm inhibition noticed for S. Typhimurium (70%). For the minimal contact time, EE-R superiorly inhibited P. aeruginosa (60s) and S. aureus (120s) on all contact surfaces, while EE-L needed 120s to reduce P. aeruginosa and S. Typhimurium. These outcomes were comparable to sodium hypochlorite (NaOCl, 2.5%). The study's outcomes implicate the potential application of EE-R and EE-L as surface disinfectants against biofilm-forming bacteria, thus promoting safer food processing practices while minimizing environmental impacts.

Food Additives and Processing Aids Used in Bread-making: An Overview

Bread is the most consumed food in the world. Bread can be used as a delivery vehicle for nutrients and supplements to the general public. To have a good quality bread, the use of optimum ingredients is essential. This chapter gives the crucial role of food additives and their components in baking science from dough to final loaf. Delving into the fascinating world of dough enhancement, the chapter will explore various additives such as dough conditioners, enzymes, emulsifiers, preservatives, and flour improvers. Further, it covers how these substances contribute to the texture, shelf life, and overall quality of bread. The discussion will not only encompass the positive aspects but also touch upon potential controversies and health considerations associated with the use of these additives. A trend of gluten-free bread is gaining attention over traditional source ingredients like bread. In this chapter, we discussed how one can make gluten-free bread without altering bread quality characteristics. A comprehensive review of the effect of additives on bread quality and their acceptable daily intake (ADI) and generally recognised as safe (GRAS) status has been discussed.

New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability.

Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh and frozen fish. However, canning can change key components, allow some contaminants to persist, and generate undesirable compounds. This review revisits the effects of canning on product quality and highlights the potential hazards that may compromise safety. It also examines emerging trends in product development, particularly novel formulations aimed at optimizing nutritional value while maintaining safety standards without compromising sustainability. Overall, the quality of most canned seafood meets industry requirements, for example, with improvements in processing strategies and strict safety protocols, leading to reduced histamine levels. However, data on marine biotoxins and microplastics in canned seafood remain limited, calling for more research and monitoring. Environmental contaminants, along with those generated during processing, are generally found to be within acceptable limits. Product recalls related to these contaminants in Europe are scarce, but continuous monitoring and regulatory enforcement remain essential. While new formulations of canned fish show promise, they require thorough evaluation to ensure both nutritional value and safety.

Pengendalian Lingkungan: Pengaruh Edukasi Pengolahan Sampah Organik Rumah Tangga Menggunakan Metode TAKAKURA

The amount of food waste and leaves generated in the city of Bandung in 2021 was 1,430.04 tons per day and will continue to increase in 2024 by 1,796.51 tons per day. This condition needs to be controlled, so that it does not cause waste problems in the city of Bandung. In light of these conditions, a team of lecturers from the Urban and Regional Planning Study Program at the Universitas Islam Bandung educated the community on the processing of food and household waste, aiming to enable the community to convert organic waste into a more beneficial resource while preventing environmental pollution, including its potential reuse as fertilizer. In order to achieve the goal of educating the community, the team conducted education on organic waste processing using the Takakura method, together with 29 women of the Ta'lim Abu Bakar Assembly at RT 001 RW 012 Sekejati Village - Buahbatu District. Service activities include 7 (seven) stages, namely planning, coordination, socialization, Pre-Test, education about waste, assistance in making products and evaluation of activities (Post-Test). In the core activity, before the presentation on the understanding of waste management using the Takakura Method, PkM participants were given a questionnaire to find out their understanding of waste and its processing system. Subsequently, the presentation of material and compost making practices using the Takakura Method was carried out, and ended with an evaluation of activities (Post-Test) with the distribution of questionnaires. The results of the PkM activity include an increase in the understanding of PkM participants from 60% to 77% after education. The highest understanding of participants in the types of organic waste and 3R waste sorting was 93%. In addition, PkM participants were also very active during the activity and continued the activity of making kompok (waste processing) using the Takakura Method in their respective homes. So it is hoped that PkM activities can help the community better understand waste sorting, the importance of sorting organic waste, a cleaner environment, and the realization of sustainability.

Biological modification and industrial applications of microbial lipases: A general review.

With the rapid development of industrialization and modern science, lipase has garnered pervasive attention. Lipases (EC 3.1.1.3) are enzymes exhibiting strong substrate specificity, high stereoselectivity, and solvent stability, which renders them a crucial biocatalyst. However, natural lipases often cannot meet the requirements of application and research in terms of activity, enantioselectivity, or thermal stability. With the continuous advancement of genetic engineering and protein engineering technologies, exploring efficient enzyme molecular modification techniques is a major task of enzyme engineering. We here review the current research status and progress of molecular modification techniques for lipases, including directed evolution, rational design, semi-rational design, and immobilization. Additionally, this article analyses lipase application prospects in food processing, environment, medical and pharmaceutical, cosmetics, and other fields. This article provides comprehensive information for the molecular modification and application research of lipases and contributes to providing reference for researchers in relevant fields.