Processed Food Products Research Articles

Antioxidant effect and inhibitory effect on nitric oxide production of sea mustard fractions from Busan, Korea

We investigated the chemical characteristics and nitric oxide (NO) production and antioxidant effects of sea mustard (Undaria pinnatifida) fractions obtained from Taejongdae in Busan, Korea. Dried sea mustard was extracted using different solvents, and antioxidant effects was evaluated based on the radical scavenging and DNA oxidation assays and the effect on reactive oxygen species (ROS) production. Total phenolic content was significantly higher in the 85% aq. MeOH fraction than that in the other factions. The 85% aq. MeOH fraction was more effective in scavenging free radicals than other fractions, as assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2.2'-azino-bis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS) assays (P<0.05). All sea mustard fractions decreased H2O2-induced cellular ROS production compared to the control (P<0.05), however, the 85% aq. MeOH fraction exhibited the greatest inhibitory effect on ROS production among all fractions. Moreover, the 85% aq. MeOH fraction significantly inhibited genomic DNA oxidation. In addition, we measured NO levels to determine the potential anti-inflammatory effects of fractions from sea mustard and observed the highest level of activity in case of the 85% aq. MeOH fraction. These results indicated that the antioxidant effects of sea mustard are associated with its higher phenol content. This study proposes that processed food products supplemented with sea mustard can be developed into functional foods to promote the health of the local populations.

A Computer Vision Model for Seaweed Foreign Object Detection Using Deep Learning

Seaweed foreign object detection has become crucial for food consumption and industrial use. This process not only can prevent potential health issues, but also maintain the overall marketability of seaweed production in the food industry. Traditional methods of inspecting seaweed foreign objects heavily rely on human judgment, which deals with large volumes with diverse impurities and can be inconsistent and inefficient. An automation system for real-time seaweed foreign object detection in the inspection process should be adopted. However, automated seaweed foreign object detection has several challenges due to its dependency on visual input inspection, such as an uneven surface and undistinguishable impurities. In fact, limited access to advanced technologies and high-cost equipment would also influence visual input acquisition, thereby hindering the advancement of seaweed foreign object detection in this field. Therefore, we introduce a computer vision model utilizing a deep learning-based algorithm to detect seaweed impurities and classify the samples into ‘clean’ and ‘unclean’ categories. In this study, we managed to identify six types of seaweed impurities including sand sticks, shells, discolored seaweed, grass, worm shells, and mixed impurities. We collected 1204 images and our model’s performance was thoroughly evaluated based on comparisons with three pre-trained models, i.e., Yolov8, ResNet, and MobileNet. Our experiment shows that Yolov8 outperforms the other two models with an accuracy of 98.86%. This study also included the development of an Android application to validate the deep learning engine to ensure its optimal performance. Based on our experiments, the mobile application managed to classify 50 pieces of seaweed samples within 0.2 s each, showcasing its potential use in large-scale production lines and factories. This research demonstrates the impact of Artificial Intelligence on food safety by offering a scalable and efficient solution that can be deployed in other food production processes facing similar challenges. Our approach paves the way for broader industry adoption and advancements in automated foreign object detection systems by optimizing detection accuracy and speed.

The Role of Mechanical Mixing and Biologically Active Additives in Enhancing Cutlet Quality

The research relevance is determined by the need to understand the effect of mechanical mixing and the use of biologically active additives on the quality of cutlet mass, which will optimize food technologies and create products with improved texture and nutritional value. This need stems from the fact that the quality and characteristics of culinary products are important criteria for consumers. The research aims to investigate the relationship between mechanical mixing parameters and the use of biologically active additives with structural and mechanical quality parameters of cutlet mass, to improve production processes and develop higher quality food products. Analytical methods, classification methods, functional methods, statistical methods, and synthesis methods were used to determine the quality of the cutlet mass. In the course of the study, a comprehensive analysis of the effect of various parameters of mechanical mixing and the use of various biologically active additives on the structural and mechanical characteristics of the cutlet mass was carried out. It was found that optimal mixing conditions and types of additional components can significantly improve the textural properties of the product. It was found that the use of certain biologically active additives helps to increase the resistance of the mass to mechanical stress and preserve its juiciness. These conclusions allow us to develop more effective strategies for the production of cutlet mass with improved quality and nutritional value. The practical significance of this study is to provide scientifically based recommendations for optimizing food production processes aimed at improving the quality and nutritional value of cutlet mass by studying the effect of mechanical mixing and biologically active additives on its structural and mechanical properties.

Quality assessment of processed food products in terms of minor and trace elements utilizing nuclear analytical techniques

Quality assessment of processed food products in terms of minor and trace elements utilizing nuclear analytical techniques

The impact of furan exposure on steroidogenesis in Leydig cells: cellular and molecular observations.

Furan is an organic compound that occurs as a result of heat treatment during the processing and cooking of many food products. Furthermore, the environment contains furan in tobacco smoke and vehicle exhaust gases, and it serves as an intermediate molecule in the synthesis of various pharmaceutical and chemical agents, pesticides, and stabilizers. Studies on the male reproductive system have not been able to elucidate the pathway through which furan exerts its negative effects. In this study, the TM3 Leydig cell line was exposed to various furan concentrations (0.03, 0.3, and 3 mM) for 24h. In order to assess the cytotoxic effects of furan on Leydig cells, we examined cell viability, cell proliferation, and lactate dehydrogenase enzyme levels. To investigate the detrimental effects of furan on testosterone biosynthesis, quantitative analyses were conducted on cAMP and testosterone levels, as well as the expression levels of key genes and transcription factors implicated in the steroidogenic pathway. The results indicate that furan inhibited the viability and proliferation of Leydig cells and enhanced the activity of lactate dehydrogenase. Leydig cells administered to furan exhibited notable reductions in cAMP and testosterone levels. Additionally, while the expression levels of steroidogenic genes were downregulated, significant changes were detected in the expression levels of the transcription factors responsible for the regulation of these genes. Consequently, our findings suggest that furan exerts inhibitory effects on steroidogenesis in Leydig cells through multiple mechanisms, ultimately leading to infertility by inducing dysfunction in Leydig cells.

The country-of-origin dilemma: domestic bias or need for transparency? Assessing consumer’s value of information for country-of-origin labelling in Italy

PurposeThe main objective of this study is to analyze consumers’ willingness to pay (WTP) for country-of-origin (COO) labels of two processed food products, disentangling the value of information (VOI) that consumers place on COO information from the value they place on specific countries of origin.Design/methodology/approachA convenience sample of 96 university students completed a face-to-face experiment that included a multiple price list and a discrete choice experiment. Data are analyzed employing interval censored regressions, and random parameter logit models.FindingsOur results indicate that, on average, consumers place a higher value on origin information when a country name is explicitly mentioned. Furthermore, COO information is, on average, more relevant to consumers for products with low involvement than for products with high involvement. Finally, the effect of ethnocentrism is heterogeneous across product categories.Research limitations/implicationsMandatory COO labeling may or may not reinforce domestic bias, depending on the rationale behind consumer support. If consumers are driven by blind ethnocentrism, it may lead to market inefficiencies. However, if they use COO as a cue to align their stated preferences with their choices, it will not. For this alignment to occur, consumers must be fully informed about product attributes, which requires new and smart methods of communicating product attributes.Originality/valueThe present study contributes to the literature on COO food labels, being the first in Italy to disentangle the VOI consumers place on origin information itself from the value they place on specific countries of origin. In addition, it is the first study that applies this methodology across different product categories, each of which has a different level of cultural sensitivity to consumers.

Identification of dimethachlon metabolites and dissipation behavior, processing factor and risk assessment of dimethachlon in rapeseed

Pesticides and their transformation products are found in raw agricultural and processed food products, posing risks to human health. Therefore, a thorough investigation of dimethachlon’s dissipation, metabolites, residue levels in crops, and changes during food processing is essential for an accurate dietary risk assessment. This study identified two metabolites, 4-(3,5-dichloroanilino)-4- oxobutanoic acid (DCBAA) and 3,5-dichloroaniline (3,5-DCA), formed from dimethachlon in crops under field conditions. A precise and sensitive analytical method was developed to detect dimethachlon, DCBAA, and 3,5-DCA in rapeseed pods, seeds, and oil. The half-lives of dimethachlon in rapeseed pods at two sites ranged from 1.61 to 1.67 days. During degradation, the maximum residue levels of DCBAA and 3,5-DCA in rapeseed pods reached 38.59 % and 3.47 % of the initial parent compound concentration, respectively. At harvest (day 10), final dimethachlon residues in rapeseed were 0.11 mg/kg and 0.27 mg/kg. Processing rapeseed into oil through sun-drying and stir-frying reduced dimethachlon residues, with processing factors (PF) of 0.69 and 0.64, respectively. However, pressing the seeds concentrated dimethachlon in the oil, with a PF of 1.92. Notably, DCBAA tended to concentrate during sun-drying but decreased during stir-frying and pressing. Supervised trials indicated that dimethachlon residues in rapeseed posed no long-term dietary risks.

In-situ electrochemically synthesized “artificial” Gly m TI antibody for soybean allergen quantification in complex foods

Biosensors, especially those designed for detecting food allergens like Gly m TI in soybean, play a crucial role in safeguarding individuals who suffer from adverse food allergies, extending to both individual well-being and broader public health considerations. Furthermore, their integration into food production and monitoring processes aids in compliance with regulatory standards, reducing the incidence of allergen-related recalls and protecting vulnerable populations. Technological advancements in biosensor development, such as increased portability, real-time monitoring capabilities, and user-friendly interfaces, have expanded their practical applications, making them indispensable in various settings, including manufacturing plants, food service establishments, and even at-home use by consumers.For the first time, a biosensor targeting the Gly m TI allergen based on molecularly imprinted polymer (MIP) technology was developed to detect/quantify soybean in complex food matrices and effectively address the detection challenges of complex and processed foods. The Gly m TI-MIP underwent a thorough validation process using anti-Gly m TI IgG raised as a polyclonal response to the trypsin inhibitor. Gly m TI-MIP was successfully tested across a range of food matrices, including tree nuts (e.g., peanuts, walnuts, and hazelnuts) and legumes (e.g., lentils, beans, and lupine), presenting minimal cross-reactivity with lupine and walnut. The innovative approach provided a linear response in the 1 ag mL−1 - 10 μg mL−1 range, with a LOD<1 ag mL−1. Applying the Gly m TI-MIP sensor to complex model foods allowed to detect 0.1 mg kg−1 (0.00001 %) of soybean protein isolate in biscuits, ham, and sausages before and after the respective thermal treatments. The innovative biosensor can significantly improve food safety protocols by addressing the complexities of tracing allergens in processed and unprocessed food products. By ensuring rigorous allergen control, these biosensors may support global food trade compliance with international safety standards, boost consumer confidence, and promote transparency in food labeling, ultimately contributing to a safer food supply chain.

Revitalization and Awareness of Domestic and International Food Upcycling Industries†

Food upcycling refers to the process of reprocessing food by-products generated in the food production process into new products with higher added value. This study aims to achieve a sustainable food system by promoting consumer awareness of food upcycling and revitalizing the domestic food upcycling industry in alignment with UN-SDGs 17 and 2.We utilized the 5 Forces Model and SWOT Analysis to evaluate the domestic market and analyzed financial statements from CRETOP for food upcycling companies. Additionally, we conducted interviews with industry CEOs to understand trends and consumer perceptions.The market analysis indicates that while the industry faces initial profitability challenges, its growth potential is strong, driven by increasing sales and positive market conditions. The analysis highlights the need for consumer awareness and producer sustainability. Through consumer surveys and corporate interviews, we identified a rejection and prejudice towards "food upcycling" and "upcycling jam," as well as effective marketing strategies.South Korea's food upcycling industry shows promise despite its smaller scale compared to North America and Europe. Positive market conditions and consumer responses suggest significant growth potential through in-ternational benchmarking and private investments. Government support and corporate involvement are crucial for sustaining operations and achieving long-term economic, nutritional, and environmental benefits. The government can facilitate a long-term sustainable food system through policies that boost private investments and enhance funding to ensure product safety and reliability. Establishing food upcycling certification systems and legal proposals will be essential in this process.

Pemberdayaan masyarakat dalam peningkatan gizi balita melalui olahan produk berbasis pangan lokal jagung di Desa Mekarjaya

Nutritional problems can hinder the momentum of development of Indonesia's golden generation in 2045. Nutritional problems are also related to the availability of food, where local food that is high in nutrients can be used to fulfill the nutrition of children under five. The local food commonly grown in Mekarjaya Village is corn. Therefore, this community service aims to increase the understanding of posyandu cadre mothers and parents of PAUD students regarding the importance of toddler nutrition and provide insight regarding the processing of local corn-based food products. The methods used are observation, lecture, discussion and demonstration. The activity was held on August 28 2023 with 17 participants, namely posyandu cadres and parents of PAUD students. The material is delivered by expert. The demonstration was carried out by providing a practical guide to processing corn into corn juice, corn pudding and corn dregs nuggets. From the results of the activity satisfaction questionnaire, it was found that the time for organizing the activity, preparation and media used were good. The participants were satisfied with the method and clarity of the material.

Self-validating photoelectrochemical/photoelectrochromic visual sensing platform for ciprofloxacin precise detection in milk

BackgroundIn the process of food production, ciprofloxacin (CIP), a highly prescribed fluoroquinolone antibiotic, is often excessively used to reduce the risk of bacterial infection. However, this overuse can cause severe harm to human health, including allergic responses, gastrointestinal complications, and potential renal dysfunction. The development of a robust and precise detection method for CIP is crucial, given the interconnection between food security and human health. Compared to the single-mode detection methods currently in use, dual-mode detection provides enhanced accuracy in detecting results due to its inherent self-validation and self-correction capabilities. ResultsHerein, a photoelectrochemical and photoelectrochromic self-validated dual-mode sensing platform was developed to detect CIP in milk by laser etching method, signal generation (SG) region, signal output (SO) region and conductive channel was integrated on the same fluoide-doped tin oxide electrode and Ti3C2/ZnO composite was modified in the electron SG region, and Prussian blue (PB) was electrodeposited in the SO region. By irradiating the SG region, photogenerated electrons are generated and injected into the SO region through the conductive pathway, resulting in the reduction of the PB to Prussian white (PW). Because the binding of CIP to its specifically recognized aptamers hinders electron transfer, a “Signal-Off” response mechanism can be used for simultaneous quantitative detection of CIP using photocurrent or color changes, which presents a great advantage in the detection process. SignificanceBy integrating different detection mechanisms within a single linear range, the constructed dual-mode sensor has a wide detection range and low detection limit in milk samples. Additionally, it shows good selectivity in anti-interference experiments, providing a new idea for the development of visual analysis and detection platforms for food safety.

Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology

Additive manufacturing, also referred to as three-dimensional printing, offers the food industry a plethora of innovative processing techniques. This technology enables the rapid production of complex objects without being hindered by design intricacies, granting designers unparalleled freedom to explore novel geometric forms sans molds. Hydrocolloids, hydrophilic compounds serving as thickening or gelling agents, play a pivotal role in altering food system properties and enhancing mechanical stability during printing. In a study focused on cake batter, xanthan gum was incorporated at varying proportions (0.5%, 1%, 1.5%, and 2%) to assess printability and optimize printing parameters. Findings demonstrated a significant improvement in printability with the addition of xanthan gum, ensuring structural integrity throughout the printing process. Notably, cakes with higher xanthan gum content exhibited poorer extrusion and shape irregularities due to increased viscosity, while lower content resulted in enhanced fluidity but compromised shape accuracy. Optimal results were observed with 1% xanthan gum, showcasing superior flowability and mechanical strength, as indicated by dynamic viscoelastic properties. Further analysis revealed that specific printing parameters, including nozzle diameter (1.24 mm), printing pressure (3.3 bar), and nozzle movement speed (33.55 mm/s), yielded the best results, producing accurately shaped 3D printed objects with minimal variations in dimensions and weight. These findings underscore the potential of additive manufacturing in revolutionizing food production processes through meticulous material manipulation and parameter optimization.

BROWBIE : DIVERSIFIKASI PRODUK UBI SEBAGAI SARANA PENINGKATAN NILAI JUAL MAKANAN TRADISIONAL

&lt;em&gt;&lt;span lang="EN-ID"&gt;Culinary is a form of culture that continues to develop along with the times. An increasingly popular trend is the use of local ingredients in food preparation. This article discusses innovation in making brownies with Cilembu sweet potato as the main ingredient. Cilembu sweet potato is a type of sweet potato that is popular in Indonesia because it has a sweet taste and soft texture. The use of cilembu sweet potatoes as a basic ingredient in making brownies is an innovation in the development of processed food products. The research method used was experimentation with variations in the composition of ingredients to get the best formula. In addition, the addition of Cilembu sweet potato also increases the nutritional value of brownies with high fiber content.&lt;/span&gt;&lt;/em&gt;

Process mining-enhanced quality management in food processing industries

PurposeThe purpose of this study is to present a methodical procedure on how to prepare event logs and analyse them through process mining, statistics and visualisations. The aim is to derive roots and patterns of quality deviations and non-conforming finished products as well as best practice facilitating employee training in the food processing industry. Thereby, a key focus is on recognising tacit knowledge hidden in event logs to improve quality processes.Design/methodology/approachThis study applied process mining to detect root causes of quality deviations in operational process of food production. In addition, a data-ecosystem was developed which illustrates a continuous improvement feedback loop and serves as a role model for other applications in the food processing industry. The approach was applied to a real-case study in the processed cheese industry.FindingsThe findings revealed practical and conceptional contributions which can be used to continuously improve quality management (QM) in food processing. Thereby, the developed data-ecosystem supports production and QM in the decision-making processes. The findings of the analysis are a valuable basis to enhance operational processes, aiming to prevent quality deviations and non-conforming finished products.Originality/valueProcess mining is still rarely used in the food industry. Thereby, the proposed method helps to identify tacit knowledge in the food processing industry, which was shown by the framework for the preparation of event logs and the data ecosystem.

The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat

Cold plasma is an emerging technology that has increased in demand because of consumers’ desire for fresh, safe and minimally processed food products. Aflatoxin B1 is one of the main mycotoxins that is usually found in cereals, especially oats. This study was conducted to determine the effect of DBD cold plasma on aflatoxin B1 and the physicochemical characteristics of oats. Whole oat grains were subjected to DBD plasma treatment for 1, 3, and 6 min at powers of 32, 37, and 42 W. Untreated samples were also evaluated as controls. The results showed that DBD treatment had the greatest reduction in 6 min and power 37, which reduced AFB1 concentration by 82%. Furthermore, there was no significant difference for some qualitative parameters such as protein and pH compared with the control sample, whereas the peroxide value and β-glucan increased and alpha-tocopherol decreased. The farinograph test showed that the improvement in water absorption capacity, dough stability, dough development time, and the degree of softening decreased. In addition, the viscosity of treated sample was reduced compared with that of the control sample. This study showed that DBD plasma had an effective reduction in aflatoxin AFB1, and it also improved the technological properties.

Aktivitas E.coli dan Stapphylococcus terhadap Penambahan Lactobacillus dari Rebung Asam

Lactic acid bacteria produce antimicrobial protein compounds. This compound can inhibit the development of gram-positive and negative bacteria. However, this compound is not harmful to intestinal microflora and is easily digested by enzymes in the digestive tract. This protein compound comes from fermented food products and other processed food products, one of which is sour bamboo shoots with a fermentation time of 7 days. In sour bamboo shoots, Lactobacillus sp. was found. with pure strains of FNCC 0027 and C410LI genes. This is the result of previous research. Tamarind bamboo shoots are one of the processed products found in Bengkulu province. This research aims to determine the optimal conditions for the compounds produced by these bacteria. The methods used include: BAL cultured, BAL confirmed, antibacterial BAL isolated, E. coli and Staphylococcus activity test, antibacterial test for proteolytic enzymes, and temperature and pH measurements. The results of the research showed that the effectiveness of E. coli activity was 65.5% and S. aureus was 21% after the two bacteria were given the addition of Lactobacillus brevis strain 2096 16S ribosomal RNA gene. At varying temperatures, the inhibition zone activity of the two bacteria was highest at 1000C, while the activity of the inhibition zone was highest at pH 6.

Unravelling red deer (Cervus elaphus) meat adulteration in gourmet foods by quantitative real-time PCR

Red deer (Cervus elaphus) meat is highly regarded as an exclusive gourmet food due to its sensory quality, nutritional value and premium price, thus being susceptible to adulteration practices by its substitution with inferior meat species. This study proposes a novel real-time PCR method targeting the troponin I gene for detecting and quantifying red deer meat in processed food products. The assay showed acceptable performance parameters, achieving absolute and relative limits of quantification of 0.01 ng of DNA and 0.5% (w/w) of red deer meat in both raw and thermally processed pâté. The assay parameters, using raw and autoclaved reference mixtures, regarding PCR efficiency (89.3% and 100.0%, respectively), slope of the calibration curve (−3.6067 and −3.3224, respectively) and R2 (0.9889 and 0.9893, respectively) highlight the high performance of the calibration models for the determination of red deer meat. The method was successfully validated using blind mixtures and applied to 46 commercial meat products from Poland, Portugal and Spain. Data suggested the adulteration of 48% of the samples by the total or partial substitution of red deer species and the suitability of the method for the routine testing of game meat products in quality control laboratories.

PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA)

Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences. In this study, sensory descriptive analysis was carried out using the Rate-All-That-Apply (RATA) method to determine sensory profiles and to determine differences in sensory attributes of white chocolate (Kokoken Gulo Kaluku), milk chocolate (Arai), and dark chocolate (Idi' Cara'de). Based on the results, there are 4 attributes that are the same in each chocolate variant, namely glossy, snap, hardness, and mouthfeel melting. Kokoken Gulo Kaluku and Arai have the highest intensity on the mouthfeel melting attribute, while Idi' Cara'de has the highest intensity on the glossy attribute.

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

In the Depths of Wash Water: Isolation of Opportunistic Bacteria from Fresh-Cut Processing Plants.

The fruit and vegetable industry in post-harvest processing plants is characterized by a substantial consumption of water resources. Wash waters may serve as an environment for the periodic or permanent habitation of microorganisms, particularly if biofilm forms on the inner walls of tanks and flushing channels. Despite the implementation of integrated food safety monitoring systems in numerous countries, foodborne pathogens remain a global public health and food safety concern, particularly for minimally processed food products such as vegetables and fruits. This necessitates the importance of studies that will explore wash water quality to safeguard minimally processed food against foodborne pathogen contamination. Therefore, the current study aimed to isolate and identify bacteria contaminating the wash waters of four fresh-cut processing plants (Poland) and to evaluate the phenotypic antibiotic resistance profiles in selected species. Bacteria were isolated using membrane filtration and identified through mass spectrometry, followed by antibiotic susceptibility testing according to EUCAST guidelines. The results revealed that the level of contamination with total aerobic bacteria in the water ranged from 1.30 × 106 cfu/mL to 2.54 × 108 cfu/mL. Among the isolates, opportunistic pathogens including Enterococcus faecalis, Pseudomonas aeruginosa, Klebsiella oxytoca, Klebsiella pneumoniae, Serratia marcescens, and Proteus vulgaris strains were identified. An especially noteworthy result was the identification of cefepime-resistant K. oxytoca isolates. These findings highlight the importance of monitoring the microbial microflora in minimally processed foods and the need for appropriate sanitary control procedures to minimize the risk of pathogen contamination, ensuring that products remain safe and of high quality throughout the supply chain.