Article
Food Science & Technology
Boris Antunovic, Bojan Blagojevic, Sophia Johler, Claudia Guldimann, Madalena Vieira-Pinto, Ivar Vagsholm, Diana Meemken, Ole Alvseike, Milen Georgiev, Lis Alban
Summary: European countries are in the process of modernizing their meat inspection systems to improve livestock health and meat safety. The implementation of new risk-based meat inspection systems is still ongoing and facing obstacles such as existing trade agreements, implementation costs, inadequate food chain information, and resistance from meat inspectors.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Environmental
Andre Laurent, Alexis Pey, Peter Gurtel, Bruno Fabiano
Summary: This article reviews the development and implementation process of Seveso Directives I-II-III, and compares and discusses the implementation structures and practices of France, Germany, Italy, and Spain, the four EU Member States. Difficulties and variations in application during the implementation process are critically analyzed and discussed, with particular attention paid to the different ways in which control and inspection practices are implemented by each Member State.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2021)
Article
Food Science & Technology
Pieter Jacobs, Boyd Berends, Len Lipman
Summary: This study investigated the contribution of ante mortem inspection and food chain information to meat safety and public health. It was found that there is a substantial overlap between ante mortem and post mortem inspections, and in over 99% of cases, post mortem inspection could be omitted based on ante mortem inspection. The data provided by dairy farmers on food chain information did not contribute significantly to the inspection outcomes. Therefore, it is suggested that current meat inspection procedures need updating and a more risk-based approach should be adopted.
Review
Food Science & Technology
Lis Alban, Jesper Valentin Petersen, Anne Kristine Baekbo, Tanja Ostergaard Pedersen, Amanda Brinch Kruse, Goncalo Pacheco, Marianne Halberg Larsen
Summary: This paper summarises the process undertaken in Denmark for changing meat inspection practices for finishing pigs, with a stepwise approach of national risk assessments and epidemiological investigations. The study concluded that visual-only inspection could safely replace traditional methods with some limitations. Collaborative work among academia, industry, and veterinary authorities was essential in this process.
Article
Food Science & Technology
Kia Abildgaard, Jesper Valentin Petersen, Maybritt Kiel Poulsen, Lis Alban
Summary: A study in Denmark investigated whether the kidney could provide relevant information in determining the fitness of carcass for human consumption when petechiae are detected. The results showed that bacteria were found in all groups of bovine kidneys, with staphylococci and micrococci being the most detected. However, the accuracy of using the kidney as a matrix was low compared to the official guidelines.
Article
Food Science & Technology
Marija Arnaudova, Thomas A. Brunner, Franziska Gotze
Summary: This study aimed to assess Swiss students' behavior and attitudes towards meat consumption, categorizing students into four clusters and providing practical interventions for behavior change targeted at each cluster.
Article
Food Science & Technology
Elvetia Kogka, Marianne Halberg Larsen, Maybritt Kiel Poulsen, Jesper Valentin Petersen, Camilla Thougaard Vester, Lis Alban
Summary: The study in a Danish cattle abattoir evaluated the value of using an official bacteriological examination (BU) protocol as a diagnostic tool for confirming the stage of lesions in slaughtered animals. The presence of bacteria was found to have strong associations between organs, with Trueperella pyogenes being the most frequently isolated bacterium. Bacterial growth was more commonly found in samples from condemned animals, particularly in the spleen, liver, and lung.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Veterinary Sciences
Madalena Vieira-Pinto, Nina Langkabel, Susana Santos, Lis Alban, Jaime Gomez Laguna, Bojan Blagojevic, Diana Meemken, Silvia Bonardi, Boris Antunovic, Sergio Ghidini, Patric Maurer, Ole Alvseike, Riikka Laukkanen-Ninios
Summary: Meat inspection is important for verifying legal requirements and protecting human and animal health and welfare. A survey of European countries found significant variation in the criteria used to determine total condemnation in post-mortem inspections of finishing pigs. The main reason for this variation was the use of different indicators to define generalized conditions related to specific inspection findings. Harmonization and comparative analysis would benefit from developing a standardized approach to identifying and judging generalized conditions.
RESEARCH IN VETERINARY SCIENCE
(2022)
Review
Food Science & Technology
Gunvor Elise Nagel-Alne, Emil Murphy, Brittany McCauslin, Sigrun J. Hauge, Dorte Lene Schroder-Petersen, Janne Holthe, Ole Alvseike
Summary: Innovation is necessary to address future challenges in sustainability, animal welfare, meat safety, and quality. However, normative formulations in red meat safety legislation may hinder the investigation and implementation of innovative processing. This review highlights the interdependence between risk-based legislation and conditional flexibility, as well as functional demands and measurable objective criteria.
Article
Food Science & Technology
Franziska Goetze, Thomas A. Brunner
Summary: This study identified six distinct consumer groups related to meat and meat alternatives, covering all types of consumers, from uncompromising meat-eaters to health-conscious meat avoiders. The results showed that meat alternatives can be a complementary component in one's diet, not just a substitute for meat. The study provides useful information for the food industry in producing and marketing meat and meat alternatives to different target groups.
Article
Food Science & Technology
Jordan D. Jones, Alex S. Rebello, Glenn R. Gaudette
Summary: By 2050, there may not be enough land suitable for agriculture globally and cellular agriculture offers a potential solution to produce edible meat. This study demonstrates that decellularized spinach leaves can serve as an edible scaffold for the growth of animal muscle cells, potentially accelerating the development of lab-grown meat.
Article
Food Science & Technology
Riikka Laukkanen-Ninios, Sergio Ghidini, Jaime Gomez Laguna, Nina Langkabel, Susana Santos, Patric Maurer, Diana Meemken, Lis Alban, Ole Alvseike, Madalena Vieira-Pinto
Summary: This article presents the results of a survey conducted in September 2020 on the application of visual meat inspection of finishing pigs in Europe. The survey revealed variations in the use of palpations, incisions, and laboratory tests among the 26 European countries that responded. While visual meat inspection was generally applied, some countries reported not using this method due to export requirements. The reasons for applying additional procedures varied and were often influenced by ante- or post-mortem findings. Further research is required to understand the reasons behind these variations before harmonization of meat inspection procedures can be attempted.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2022)
Article
Dermatology
A. Herman, W. Uter, T. Rustemeyer, M. Matura, K. Aalto-Korte, J. Duus Johansen, M. Goncalo, I. R. White, A. Balato, A. M. Gimenez Arnau, K. Brockow, C. G. Mortz, V. Mahler, A. Goossens
Summary: Skin reactions due to medical devices have been increasing, but lack of labelling on the composition and cooperation from manufacturers hinder patient care. Efforts to identify the cause of adverse effects are insufficient without adequate information, highlighting the urgent need for full labelling of MD composition.
JOURNAL OF THE EUROPEAN ACADEMY OF DERMATOLOGY AND VENEREOLOGY
(2021)
Article
Food Science & Technology
Andrew J. Jalil, Joshua Tasoff, Arturo Vargas Bustamante
Summary: Limited evidence suggests that informational interventions can have long-term effects on reducing meat consumption. Our study, which analyzed over 100,000 meal selections over 3 years, found that students who received an informational intervention reduced their meat consumption by 5.6 percentage points with no signs of reversal. Cost calculations indicate a high return on investment (around $14 per metric ton CO(2)eq), making informational interventions a cost-effective approach to promoting sustainable food choices.
Article
Veterinary Sciences
Anouk M. B. Veldhuis, Debora Smits, Martijn Bouwknegt, Heleen Worm, Gerdien van Schaik
Summary: This study analyzed meat inspection records from a large cattle slaughterhouse in the Netherlands, finding that dairy cattle were the majority but non-dairy herds were underrepresented. Multivariable analyses identified seven indicators that added value to existing cattle health surveillance.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Public, Environmental & Occupational Health
Guido Correia Carreira, Michaela Projahn, Nina Langkabel, Evelyne Becker, Annemarie Kaesbohrer
Summary: This article presents a mathematical model for estimating the Enterobacteriaceae count on the surface of broiler chicken during slaughter and its susceptibility to different processing technologies. The model, based on a Bayesian updating approach and unpublished German abattoir data, considers the impact of various processing stages on the Enterobacteriaceae count and allows interactive selection of processing technologies using a graphical user interface. The model calculations demonstrate that effective removal of bacteria in one step can be undone by cross-contamination from leaked feces containing high concentrations of bacteria.
Article
Multidisciplinary Sciences
Shary Tamara Schneider, Diana Meemken, Heidrun Gehlen, Roswitha Merle, Nina Langkabel
Summary: Equine veterinarians, owners, and keepers in Europe may have insufficient knowledge about the legal regulations and usage of drugs in slaughter equines, which could lead to missing and false documentation, as well as the risk of drug residues in equine meat. Surveys conducted in 2021 revealed that a significant percentage of participating veterinarians found the regulations regarding slaughter equines to be complicated, and many were unsure about the correct procedures for administering prohibited drugs. Similarly, a substantial number of equine owners and keepers were unaware of the circumstances under which equines can be legally slaughtered for human consumption.
Article
Food Science & Technology
Susann Langforth, Verena Oswaldi, Rudi Isbrandt, Smaragda Sotiraki, Sofia Anastasiadou, Truls Nesbakken, Diana Meemken, Nina Langkabel
Summary: The Food Chain Information (FCI) has been widely used in the risk-based meat safety assurance system in Europe, providing important data for decision-making and meat production. However, there is a need for improvements, including electronic data transfer and the inclusion of more specific information related to veterinary medicine and diseases.
Review
Food Science & Technology
Marianne Sandberg, Sergio Ghidini, Lis Alban, Andrea Capobianco Dondona, Bojan Blagojevic, Martijn Bouwknegt, Len Lipman, Jeppe Seidelin Dam, Ivan Nastasijevic, Dragan Antic
Summary: The new EU legislation from 2017-2019 allowed the use of computer vision systems (CVSs) as tools in meat inspection. A literature review found that most CVSs had high sensitivity and specificity (>80%) in detecting organ contamination and lesions. However, further development and optimization of CVSs are needed for better meat safety assurance.
Article
Food Science & Technology
Ting-Ting Li, Susann Langforth, Nina Langkabel, Smaragda Sotiraki, Sofia Anastasiadou, Truls Nesbakken, Diana Meemken
Summary: In 2011, the EFSA introduced harmonised epidemiological indicators for pigs to be used in risk-based meat inspection. However, the application of these indicators is not regulated by law. A questionnaire was developed to evaluate the current implementation of these indicators in Europe, and the results showed that they are underutilised for pigs.
Article
Food Science & Technology
Maria Olga Varra, Lenka Husakova, Emanuela Zanardi, Giovanni Loris Alborali, Jan Patocka, Adriana Ianieri, Sergio Ghidini
Summary: In this study, a total of 57 elements in 80 muscle and 80 liver samples of Italian heavy pigs were quantified using inductively coupled plasma mass spectrometry and direct mercury analysis. The analysis aimed to explore the potential of multi-elemental profiles as traceability tools in the meat supply chain. Hierarchical cluster analysis and SIMCA analysis showed that the elemental profiles of pig liver samples could better classify and confirm the declared attributes of pig meat labels, deter potential fraud, and support meat traceability systems.
Article
Multidisciplinary Sciences
Shary Tamara Schneider, Rudi Isbrandt, Heidrun Gehlen, Nina Langkabel, Diana Meemken
Summary: The lack of documentation of drug administration in equine passports in Germany may result in drug residues in equine meat, posing a potential risk for consumers.
Article
Food Science & Technology
Nina Langkabel, Diana Meemken, Ting -Ting Li, Smaragda Sotiraki, Sofia Anastasiadou, Truls Nesbakken, Susann Langforth
Summary: The European Food Safety Authority proposed harmonized epidemiological indicators (HEIs) for poultry in 2012, including Salmonella, Campylobacter, ESBL/AmpC producing Enterobacteriaceae, and generic E. coli. It is unclear which HEIs are used in each country within the European Union. An online survey was conducted to gather information about the implementation and consequences of HEIs in existing monitoring and surveillance systems.
Article
Food Science & Technology
Maria Pia Fabrile, Sergio Ghidini, Augusta Caligiani, Federico Scali, Maria Olga Varra, Veronica Lolli, Giovanni Loris Alborali, Adriana Ianieri, Emanuela Zanardi
Summary: An untargeted metabolomics approach using NMR spectroscopy was employed to investigate the metabolome of pigs treated with antibiotics. The study successfully identified metabolomic fingerprinting that can discriminate between antibiotic-treated and untreated pigs, and revealed specific metabolites that contribute to the discrimination.
Article
Agriculture, Dairy & Animal Science
Rudi Isbrandt, Nina Langkabel, Marcus G. Doherr, Sebastian Haase, Diana Meemken
Summary: This study assessed the impact of e-learning training courses on the knowledge level of employees at a pig abattoir in Germany. The results showed that the courses were effective in increasing knowledge.
Article
Food Science & Technology
Roland Fuerstenberg, Diana Meemken, Susann Langforth, Julia Grosse-Kleimann, Lothar Kreienbrock, Nina Langkabel
Summary: The suitability of agar contact method (ACM) and wet-dry double swabbing method (WDSM) for quantifying total viable counts (TVC) on pig skin surfaces was examined. Both methods showed high similarity and statistical equivalence, but ACM was less reliable in detecting low contamination levels compared to WDSM.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Nina Langkabel, Sabrina Freter, Roswitha Merle, Lueppo Ellerbroek, Diana Meemken, Reinhard Fries
Summary: This study compared the effects of different scalding techniques on the reduction of Enterobacteriaceae counts in broiler breast skin samples. The results showed that both conventional immersion scalding and the AeroScalder (R) had similar effects in reducing Enterobacteriaceae counts. Interestingly, the largest reduction in counts occurred after the plucking steps, rather than after the scalding as expected.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Abbey Olsen, Silvia Bonardi, Lisa Barco, Marianne Sandberg, Nina Langkabel, Mati Roasto, Michal Majewski, Brigitte Brugger, Arja H. Kautto, Bojan Blagojevic, Joao B. Cota, Gunvor Elise Nagel-Alne, Adeline Huneau, Riikka Laukkanen-Ninios, Sophie Lebouquin-Leneveu, Ole Alvseike, Maria Fredriksson-Ahomaa, Madalena Vieira-Pinto, Eija Kaukonen
Summary: Campylobacter is a significant foodborne pathogen in Europe, mainly transmitted through undercooked poultry meat. Many European countries have implemented measures to reduce human exposure to Campylobacter from broiler meat. National action plans have been effective in reducing the incidence of human campylobacteriosis, as demonstrated by Iceland.
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.