Article
Food Science & Technology
Yoshiharu Sugino, James Bugeza, David Bahame, Joseph Byaruhanga, Haruka Shimazaki, Masahiko Anzai, Taishi Kayano, William Mwebembezi, Andrew Akashaba, Taku Shimada, Yasukazu Muramatsu, Kohei Makita
Summary: This study investigated the structure of the dairy value chain in Uganda and assessed the hygiene conditions to identify the bottleneck of dairy hygiene intervention. The findings suggest that intervention targeted only at mastitis does not lead to better public health, and systematic interventions are needed to improve post-harvest dairy hygiene in Uganda.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Review
Agriculture, Dairy & Animal Science
N. H. Martin, R. L. Evanowski, M. Wiedmann
Summary: Raw milk can become contaminated with bacteria from environmental sources, the cow, and contaminated equipment. Understanding the presence of certain bacterial groups in raw milk is crucial for reducing their impact on processed dairy product quality. The total bacteria count is recommended as a microbiological indicator of raw milk quality and a whole-farm approach to raw milk quality is suggested to ensure continuous improvement in dairy product quality.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Liangchao Dai, Shaozhen Hu, Xiaoyang Pang, Shuwen Zhang, Dongwei Yu, Yumeng Zhang, Yunna Wang, Junrui Wu, Jiaping Lv, Gang Lu
Summary: By studying 40 raw milk samples from Hebei (northern China) and Guangdong (southern China), it was found that psychrophilic bacteria and their heat-resistant enzymes are important risk factors affecting the quality of UHT milk. It is crucial for the industry to uncover their action pattern.
Review
Food Science & Technology
Yacine Titouche, Madjid Akkou, Karim Houali, Frederic Auvray, Jacques-Antoine Hennekinne
Summary: “Milk and milk products can be a significant source of foodborne MRSA contamination, leading to public health concerns. Understanding the sources, characteristics, and transmission dynamics of MRSA is crucial for monitoring and prevention measures.”
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Bruno S. J. Phiri, Mushekwa Sakumona, Bernard M. Hang'ombe, Alexandra Fetsch, Sara Schaarschmidt
Summary: Milk is a valuable food for balanced nutrition in Sub-Saharan African countries. Traditional dairy value chains play a significant role in Zambia's milk supply, with differences observed between provinces in terms of cattle breeds, milk production, transport methods, and hygiene practices. The study found that unrefrigerated transport of milk by farmers can lead to microbial contamination, highlighting the need for improved food safety knowledge along the Zambian dairy value chain.
Review
Agriculture, Dairy & Animal Science
Jung-Eun Kim, Hong-Gu Lee
Summary: The composition of milk is crucial for nutrition and dairy producers' income, with a focus on the protein content. Studies have looked into increasing milk protein through protein supplements and amino acid supply. Understanding the mechanisms of amino acids can help promote milk protein synthesis in high-producing dairy cows.
Article
Food Science & Technology
Gwladys S. S. Komagbe, Alphonse Dossou, Bake Marie-Therese Seko Orou, Philippe Sessou, Paulin Azokpota, Issaka Youssao, Joseph Hounhouigan, Marie-Louise Scippo, Antoine Clinquart, Jacques Mahillon, Souaibou Farougou
Summary: This study aimed to identify the factors favoring the contamination of raw cow's milk, curdled milk, and Wagashi Gassire cheese during their production and preservation in order to develop strategies to improve their quality. A cross-sectional survey was conducted among dairy stakeholders in Benin to analyze their hygiene practices and classify them based on their methods of milk production and cheese making. The study concluded that the diverse handling practices employed by producers have an impact on the sanitary quality of milk and milk products.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Agronomy
Dannylo Sousa, Matilda Larsson, Elisabet Nadeau
Summary: This study evaluated the complete substitution of silage pulp (SP) for grass-clover silage in the diet of dairy cows and its impact on milk production. The results showed that cows receiving the silage-based diet had higher milk yield and energy corrected milk compared to those receiving the SP-based diet. Additionally, the silage-based diet led to higher milk protein and milk fat yields. However, diets did not significantly affect milk composition, body condition score, or body weight.
Review
Agronomy
Yulin Ma, Muhammad Zahoor Khan, Jianxin Xiao, Gibson Maswayi Alugongo, Xu Chen, Tianyu Chen, Shuai Liu, Zhiyuan He, Jingjun Wang, Muhammad Kamal Shah, Zhijun Cao
Summary: Increasing milk production is a key concern in animal production, but traditional breeding has limited achievements in this area. Identifying candidate genes associated with milk production traits can improve the accuracy of animal selection.
Article
Agriculture, Dairy & Animal Science
Natasha Jaques, Sally-Anne Turner, Emilie Vallee, Cord Heuer, Nicolas Lopez-Villalobos
Summary: The objective of this study was to evaluate the effects of clinical lameness on the daily milk production of dairy goats. The study found that severely lame goats produced 7.05% and 8.67% less milk than non-lame goats in seasonal and extended lactation, respectively. When the prevalence of severe lameness is between 5% and 20% of the herd, the estimated daily milk income lost ranged from NZD 19.5 to 104.
Article
Chemistry, Applied
Anna Flavia S. Silva, Fabio R. P. Rocha
Summary: A novel colorimetric assay was proposed to predict microbiological contamination of milk using a smartphone-based photometry system. The method achieved high sample throughput, low error, low cost, and a broad analytical range. The results showed that the method accurately determined the pH of milk samples and evaluated their microbiological contamination.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Betelhem Mengstu, Alganesh Tola, Henok Nahusenay, Tesfaye Sisay, Jasna Kovac, Jessie Vipham, Ashagrie Zewdu
Summary: This study assessed the microbial hygiene of milk and cheese samples along the value chain in three regions of Ethiopia. The data indicated that the majority of samples had microbial counts above the standard requirements, suggesting a need to improve hygienic practices.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Agriculture, Dairy & Animal Science
M. Bohlouli, T. Yin, H. Hammami, N. Gengler, S. Konig
Summary: The study on first-lactation Holstein dairy cows showed significant differences in climate sensitivity of milk production traits and fatty acids, with genetic correlations varying under different THI conditions.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Nutrition & Dietetics
Julia Fernanda Costa Kozow, Estela Iraci Rabito, Jenifer Faria Kruger, Caroline Opolski Medeiros, Rayane Luizi da Costa, Marcia Regina Beux, Lize Stangarlin-Fiori
Summary: A systematic review was conducted to assess the microbiological contamination in enteral tube feeding prepared in hospitals and/or at home. The study found that a high number of samples exceeded the acceptable bacterial count, but the risk to patient's health may be low as the bacteria present in the samples are not considered potential causes of disease.
Review
Agriculture, Dairy & Animal Science
Antoine Leduc, Sylvain Souchet, Marine Gele, Fabienne Le Provost, Marion Boutinaud
Summary: Negative energy balance affects milk yield, composition, and animal health in dairy cows. Studying the effects of feed restriction (FR) experiments is essential to understand the physiological changes induced by negative energy balance. These protocols can impact animal metabolism, hormonal regulations, mammary gland activity, and ultimately milk production and composition.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.