Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (105 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 20)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 1)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 4)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

        1 2     

Similar Journals
Journal Cover
Italian Journal of Food Safety
Journal Prestige (SJR): 0.277
Citation Impact (citeScore): 1
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2239-7132 - ISSN (Online) 2239-7132
Published by PAGEPress Homepage  [52 journals]
  • Collection and analysis of post mortem inspection outcomes (liver lesions)
           from different cattle slaughtering plants located in Northern and Southern
           Italy

    • Authors: Simone Stella, Erica Tirloni, Cristian Bernardi, Greta Acerbis, Teresa Manginelli
      Abstract: The study evaluated the outcomes of cattle liver postmortem examination (64,766 animals) obtained from three slaughterhouses (two located in Lombardy, Northern Italy, and one in Puglia, Southern Italy) through the period 2016-2020. The frequency of specific lesions determining liver condemnation was calculated and the influence of several factors (animal age/category, geographical area, season, plant) was considered. A mean prevalence of 8% was observed, with a significant difference among the plants (range 6.4-12.8%). A significant difference was observed among the animal categories and age classes, with higher condemnation rates in animals aged more than 30 months (mainly cows). Steatosis was the most frequent lesion observed in cows (about half of the total), whereas liver abscesses were the most diffused in younger animals (half of the total in young bulls). Other frequently observed lesions were distomatosis and perihepatitis. A different pattern was observed between the two geographical areas, with a higher prevalence of steatosis in Lombardy (mainly intensive dairy farming), and of distomatosis in Puglia (animals mainly grazed on pasture). The season influenced the prevalence of lesions, and especially of steatosis (higher in summer). A different lesion prevalence was also observed between the two plants on similar animal populations, suggesting a difference in the notification and classification procedure among the plants. This study highlights the importance of a proper sharing procedure of the information obtained from the post mortem inspection in order to facilitate an optimal use of Food Chain Information and a useful feedback for farmers.
      PubDate: 2022-03-01
      DOI: 10.4081/ijfs.2022.10035
      Issue No: Vol. 11, No. 1 (2022)
       
  • Determination of phytoplankton in water samples, algal biotoxins,
           microbiological parameters and microplastics in Mediterranean mussels
           (Mytilus galloprovincialis Lamarck, 1819) from an experimental pilot farm
           in the Calich Lagoon (Sardinia, Italy)

    • Authors: Alessandro Graziano Mudadu, Anna Maria Bazzoni, Rita Melillo, Giuseppa Lorenzoni, Gabriella Piras, Sara Salza, Simona Cau, Barbara Soro, Bruna Vodret, Tiziana Tedde, Nicola Fois, Simonetto Serra, Sebastiano Virgilio, Domenico Meloni
      Abstract: The aims of this paper were to collect and analyse preliminary data of phytoplankton in the water, biotoxins, Escherichia coli, Salmonella spp., Vibrio spp. and microplastic eventually present in farmed mussels, and to acquire information about the production capability from an experimental pilot farm of the Calich Lagoon. Two sampling sessions were carried out, in February and in May 2019, also monitoring the water condition (pH, temperature, salinity, dissolved oxygen, chlorophyll a). No potentially toxic algae were detected, and moreover no biotoxins (Paralytic Shellfish Poison, Diarrheic Shellfish Poison, Amnesic Shellfish Poison) were found in mussels. E.coli was present with the highest concentration in February (16000 MPN/100g e.p.). Salmonella and Vibrio spp. have not been detected. Almost a microplastic per grams was found, mainly fiber of different colours. Further studies, carried out for several months, will allow to better understand the possible problems related to the production of mussels in a lagoon not yet classified as a shellfish production area.
      PubDate: 2022-02-25
      DOI: 10.4081/ijfs.2022.9973
      Issue No: Vol. 11, No. 1 (2022)
       
  • European legislation and live bivalve molluscs: Are the criteria for
           microbiological safety matching with the criteria for sanitary
           classification of harvesting areas'

    • Authors: Cesare Ciccarelli, Melina Leinoudi, Angela Marisa Semeraro, Vittoria Di Trani, Elena Ciccarelli, Gaia Consorti
      Abstract: The European Union (EU) established the criteria for the classification of shellfish harvesting areas, based on the results of monitoring E. coli in shellfish. The EU also defined E. coli as a microbiological criterion for end product safety, based on a three-class sampling plan. Both criteria are based on the MPN method, a test with a statistical approach and in which different factors contribute to the variability of the outcomes. This theoretical study, based on combinatorics and Bayes’ theorem for conditional probability, investigates the consistency between these two criteria and aims to determine the probability of obtaining false compliant and non-compliant results when applying the safety criterion test to shellfish placed on the market. The results show that in the second case, the probability of non-compliant outcomes does not appear negligible within a range between 10% and 50% in the different hypothesized scenarios, with a probability of false noncompliant outcomes over 10%. In addition, the Bayes’ Theorem shows that Class A, or Class B areas (as allowed), could be the origin of non-compliant shellfish, with a not negligible frequency. Therefore, within the limits of the assumed working hypotheses, the safety criterion for E. coli, as described in Regulation EC/2073/2005, does not appear to be consistent and coordinated with the classification criteria stated in the Regulation EU/2019/627 and it is not closely related to the sanitary status of shellfish harvesting area.
      PubDate: 2022-02-24
      DOI: 10.4081/ijfs.2022.9956
      Issue No: Vol. 11, No. 1 (2022)
       
  • Occurrence of trace elements in Mediterranean mussels (Mytilus
           galloprovincialis Lamarck, 1819) from an experimental pilot farm in the
           Calich Lagoon (Sardinia, Italy)

    • Authors: Domenico Meloni, Alessandro Graziano Mudadu , Maria Cesarina Abete, Anna Maria Bazzoni, Alessandra Griglione, Sabina Pederiva, Caterina Stella, Simonetto Serra, Nicola Fois, Giuseppe Esposito, Stefania Squadrone
      Abstract: The present study aimed to determine trace elements in Mediterranean mussels (Mytilus galloprovincialis) from an experimental pilot farm of the Calich Lagoon, a typical Sardinian brackish area (Italy). Two sampling sessions were scheduled in February and May 2019 and the occurrence of 24 metals (Hg, Ag, Al, As, Be, Bi, Cd, Co, Cr, Cu, Fe, Ga, In, Mg, Mn, Mo, Ni, Pb, Rb, Se, Sn, Ti, V, Zn) in bivalves was considered. Environmental conditions of water (temperature, salinity, pH, dissolved oxygen, and chlorophyll a) were also measured in situ. A high significant (P<0.001) difference was reported for temperature, pH, and dissolved oxygen. Our results showed a significant sessional variation of Mo (P<0.001); Cd, V (P<0.01); Ni, Pb and Co (P<0.05) in examined M. galloprovincialis samples; as all values were higher in February than those for May session samples, meanwhile the highest levels were reported for Mg (mean s.d. 1151 263 mg kg-1 wet weight), Al (mean s.d. 341 192 mg kg-1 w.w.), and Fe (mean s.d. 212 75 mg kg-1 w.w.) in February samples. The European Union uppermost values (EC Reg. 1881/2006) for Cd, Hg, and Pb were never overpassed. The results confirmed the role of M. galloprovincialis as one of the most appropriate biological indexes to track the presence of trace elements in brackish environments. It could be concluded that the current ecology of the Calich Lagoon suggests that compatibly with the transitional ecosystem, the classification as a bivalves’ production area and the implementation of extensive shellfish farming can improve its production capacities. The knowledge of the lagoon ecology is an essential tool for its sustainable exploitation, preserving biodiversity, and mitigating the effects of anthropogenic activities on public health.
      PubDate: 2022-02-24
      DOI: 10.4081/ijfs.2022.9970
      Issue No: Vol. 11, No. 1 (2022)
       
  • Development of a predictive model for the shelf-life of Atlantic mackerel
           (Scomber scombrus)

    • Authors: Filippo Giarratana, Felice Panebianco, Luca Nalbone, Graziella Ziino, Davide Valenti, Alessandro Giuffrida
      Abstract: Despite its commercial value, the shelflife of the Atlantic mackerel (Scomber scombrus) during refrigerated storage was poorly investigated. In this regard, the Quality Index Method (QIM) was proposed as a suitable scoring system for freshness and quality sensorial estimation of fishery products. This study aims to develop a deterministic mathematical model based on dynamic temperatures conditions and a successive statistical analysis of the results obtained. This model will be exploited to predict the shelf-life of the Atlantic mackerel based on specific storage temperatures. A total of 60 fresh fishes were subdivided into two groups and respectively stored in ice for 12 days at a constant temperature of 1 0.5 C (Group A) and a fluctuating temperature ranging between 1 and 7 C (Group B). Microbiological analysis and sensory evaluation through the QIM were performed on each fish at regular time intervals. A critical value of 6 Log cfu/g of spoilage bacteria (mainly psychotropic) associated with a significant decay of the sensorial characteristics was exceeded after 9 days of storage for Group A and 3 days for Group B. A reliable prediction of fish freshness was obtained by modelling the QIM as a function of the spoilage bacteria behaviour. A coefficient β of correlation was determined to convert the spoilage bacteria load into a Quality Index score. The adoption of mathematical predictive models to assess microbial behaviour under different environmental conditions is an interesting tool for food industries to maximize production and reduce waste.
      PubDate: 2022-02-23
      DOI: 10.4081/ijfs.2022.10019
      Issue No: Vol. 11, No. 1 (2022)
       
  • Temperature fluctuations along food supply chain: A dynamic and stochastic
           predictive approach to establish the best temperature value in challenge
           tests for Listeria monocytogenes

    • Authors: Filippo Giarratana, Luca Nalbone, Graziella Ziino, Giorgio Donato, Stefania Maria Marotta, Filippa Lamberta, Alessandro Giuffrida
      Abstract: This study aims to evaluate the behaviour of Listeria monocytogenes under fluctuating temperature comparing the efficacy of deterministic and stochastic methods for its prediction. In the first part of the study, a strain of L. monocytogenes was maintained at two different fluctuating temperature regimes both from 2 to 8 C and regularly sampled for the quantitative determination. The first temperature regime lasted 204 hours with a fluctuation length of 12 hours whereas the second lasted 167 hours with a fluctuation length of 24 hours. A dynamic predictive model was implemented for the reproduction of the observed data. Model resolution has been carried out by using values of the recorded temperature as well as the value of the mean temperature, the kinetic mean temperature, the 75th and 95th percentile of the temperature. A stochastic resolution was also performed considering the mean temperature and Standard Deviation as stochastic variable. In the second part of the study, a temperature mean curve was constructed by monitoring temperature of 8 refrigerated conveyances, 10 display cabinet and 15 domestic refrigerators. This curve was used to obtain predictive scenarios for L. monocytogenes based on the above and also considering temperature regime suggested by the EURL Lm TECHNICAL GUIDANCE DOCUMENT on challenge tests and durability studies for assessing shelf-life of ready-to-eat foods related to Listeria monocytogenes (Version 4 of 1 July 2021). All predicted behaviours were compared to the observed ones through the Root Mean Squared Error. Firstly, dynamic predictive model as well as the stochastic one, provided the best level of reproducibility of the observed data. The kinetic mean temperature reproduced the observed data better than the mean temperature for the 12 hoursregime while for the 24 hours-regime was the opposite. The 75th and 95th percentile overestimated the observed growths. Secondary, predictions obtained with the mean temperature, kinetic temperature and stochastic approach well fitted the observed data. The 75th and 95th percentile of Temperature and the “Eurl LM” temperature regimes overestimated the observed prediction. Dynamic approach as well as the stochastic one allowed to obtain the lowest values of Root Mean Squared Error. The mean temperature and kinetic mean temperature appeared the most representative values in a deterministic “single-point” approach.
      PubDate: 2022-02-22
      DOI: 10.4081/ijfs.2022.9981
      Issue No: Vol. 11, No. 1 (2022)
       
  • The effect of food safety training program on food safety knowledge and
           practices in hotels’ and hospitals’ food services

    • Authors: Hekmat Al-Akash, Abdelhakeem Abu Arrah, Feyza Bhatti, Roqia Maabreh, Riham Abu Arrah
      Abstract: Food Safety Knowledge (FSK) among Food Handlers (FHS) in the food services in both hotels and hospitals has a crucial role in food protection and combating against foodborne diseases. The aim is to check the food safety (FS) training program upon FSK in the Jordanian hotels’ and hospitals’ food services. A pre-test-post-test design was used. A convenience sample of 412 food handlers from randomly selected hotels and hospitals were recruited. Data were collected using 118-questions Food Safety Knowledge Questionnaire (FSKQ); 40- questions tool for FS Practices. A significant improvement in FSK mean scores in the post-test (85.48 17.07/118 points corresponded to 72.44%) compared with the pretest (78.50 13.69/118 points, corresponding to 66.66%). The overall mean FSK score was considered to be “moderate” in pre and post-tests. FS Practice level mean was 26.86 4.38/40 points (67.14%), regarded as “moderate” in the pre-test and continued to be “moderate” after the training despite a significant increase in the post-test scores (27.92 4.45/40 point, corresponded to 69.80%, P=0.000). FHS worked in organizations where HACCP principles are implemented, possessed higher FSK and better FS practices. Although continued to be “moderate”, FSK and FS Practices among FHS in the Jordanian hotels and hospitals have been significantly improved after the FS Training Program.
      PubDate: 2022-02-22
      DOI: 10.4081/ijfs.2022.9914
      Issue No: Vol. 11, No. 1 (2022)
       
  • Evaluation of beef in purified sea water: microbiological and
           chemical-physical aspects

    • Authors: Simone Stella, Cristian Bernardi, Davide Timaco, Erica Tirloni
      Abstract: In this study the influence of the maintenance of beef (Bavarian heifer meat submitted to dry aging for 1 month) in purified sea water was evaluated considering microbiological and physical-chemical parameters. The treated samples were perforated on their upper and lower surfaces, subsequently placed in sterile plastic containers, and covered with purified sea water while the control samples were wrapped in a plastic film; all the samples were stored at 2 C and sample analyses were performed on the day of receipt (t0) and after five (t5), seven (t7) and ten (t10) days of storage. The initial bacterial population was close to 6 log CFU/g, as expected in meat subjected to a long ageing. After 5 and 10 days of storage the treated samples showed significantly lower counts for most parameters (Total Bacterial Count, Enterobacteriaceae, Lactic Acid Bacteria and Pseudomonas spp.) if compared to the control samples. Halotolerant bacteria, yeasts and moulds showed no differences between the two series. During the test, the exposed surface of treated meat samples underwent a partial protein denaturation. Analyses show a moderate acidification of the meat during the first part of storage (from t0 to t5), followed by a substantial stabilization in the second part of the trial. The meat maintained in purified sea water acquired a significantly and constantly higher water retention due to the absorption of salt by the meat. No significant difference was detected in terms of tenderness between the two series.
      PubDate: 2022-02-22
      DOI: 10.4081/ijfs.2022.10034
      Issue No: Vol. 11, No. 1 (2022)
       
  • Antimicrobial and anti-biofilm activity of manuka essential oil against
           Listeria monocytogenes and Staphylococcus aureus of food origin

    • Authors: Francesca Pedonese, Eleonora Longo, Beatrice Torracca, Basma Najar, Filippo Fratini, Roberta Nuvoloni
      Abstract: The activity of manuka (Leptospermum scoparium) essential oil (EO) on biofilms of foodborne Listeria monocytogenes and Staphylococcus aureus has been studied. Seven strains of L. monocytogenes and 7 of S. aureus (5 methicillin-resistant) were tested. EO minimal inhibitory concentration (MIC), EO minimal bactericidal concentration (MBC) and biofilm production quantification were determined for each strain by microtiter methods. Moreover, EO Minimum Biofilm Inhibitory Concentration (MBIC) and Minimum Biofilm Eradicating Concentration (MBEC) were determined on 2 L. monocytogenes and 3 S. aureus that showed the best biofilm production. Finally, on 4 strains out of 5 (2 L. monocytogenes and 2 S. aureus) EO Biofilm Reduction Percentage (BRP) vs. untreated controls was assessed after a treatment with EO subinhibitory concentrations. The chemical composition of manuka essential oil was determined by Gas Chromatography- Electron Impact Mass Spectrometry (GCEIMS). The manuka EO demonstrated good antimicrobial activity: L. monocytogenes MIC and MBC were 0.466 mg/ml and 0.933 mg/ml, respectively, whereas S. aureus MIC and MBC were 0.233 mg/ml and 0.466 mg/ml, respectively. Furthermore, L. monocytogenes showed a MBIC of 0.933 mg/ml and a MBEC in the range of 0.933–1.865 mg/ml, whereas S. aureus had a MBIC in the range of 7.461–14.922 mg/ml and a MBEC of 14.922 mg/ml. L. monocytogenes revealed no significant BRP after the treatment with manuka EO, whereas S. aureus showed a BRP higher than 50% with MIC/2 and MIC/4 EO concentrations. These results provide information for feasible manuka EO applications in food production systems.
      PubDate: 2022-02-22
      DOI: 10.4081/ijfs.2022.10039
      Issue No: Vol. 11, No. 1 (2022)
       
  • Presence of enteric bacterial pathogens in meat samples of wild boar
           hunted in Campania region, southern Italy

    • Authors: Maria Francesca Peruzy, Daniela Cristiano, Elisabetta Delibato, Nicola D'Alessio, Yolande T.R. Proroga, Rosaria Luana Capozza, Antonio Rippa, Nicoletta Murru
      Abstract: Wild boars can be infected with several foodborne pathogens which may be transmitted to humans through the consumption of their meat, but currently, data of their prevalence are still limited. The present study aimed to evaluate the presence of enteric pathogens in wild boar meat samples killed in the Campania region. Twentyeight wild boar meat samples were analyzed for the detection of Salmonella spp, Y. enterocolitica, Campylobacter spp., and Shiga- Toxigenic E. coli. Salmonella spp. was detected and isolated in ten samples and after serotyping S. Veneziana, S. Kasenyi, S. Coeln, S. Manhattan, S. Thompson, and S. Stanleyville were identified. Twenty-one meat samples were found to be contaminated with Y. enterocolitica; in 6 samples the ystA and ystB genes were detected simultaneously, while in 15 only the ystB gene, which characterizes the bacteria belonging to the biotype 1A, was present. Shiga-Toxin producing E. coli was detected in 12 while Campylobacter spp was never detected. In conclusion, due to the high occurrence of pathogenic bacteria detected, the present research shows that wild boars are important reservoirs for foodborne zoonoses which may be transmitted to livestock and humans. This confirms the importance of controls throughout the wild boar supply chain. In the Campania region, checks are guaranteed by the Veterinarians who work within the “management and control plan for wild boar in the Campania region” which has the twofold objective of containing the increasingly invasive presence of this animal and guaranteeing greater safety, traceability, and transparency in the consumption of meat.
      PubDate: 2022-02-22
      DOI: 10.4081/ijfs.2022.9967
      Issue No: Vol. 11, No. 1 (2022)
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 3.235.176.80
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-