Uticaj mašina i opreme u poljoprivredi i prehrambenoj industriji na kvalitet i bezbednost hrane

This paper gives an overview of standards that are used as criteria for certification of quality and food safety management systems, as well as an overview of requirements that influence food machines and equipment. Some dilemmas that are connected with quality and food safety aspects from the point of view of producers of food machines and equipment are gives, as well as influence of food machines and equipment on food quality and safety issues that are recognized as the following: (1) conditions in which the food machines and equipment and produced and criteria that affect food quality and safety, (2) characteristics of food machines and equipment, and (3) conditions in which food machines and equipment operate.U radu je ukazano na standarde koji su se u dosadašnjoj praksi javljali kao kriterijumi za sertifikaciju kada su u pitanju sertifikacije sistema kvaliteta i bezbednosti hrane i uvid u neke njihove zahteve kada je u pitanju oprema za proizvodnju i preradu hrane kao i poljoprivredna mehanizacija. Navedene su dileme koje su vezane za pitanja tumačenja aspekata kvaliteta i pitanja bezbednosti prehrambenih proizvoda iz prizme opreme i mašina kao i uticaj opreme za proizvodnju i preradu hrane kao i poljoprivredne mehanizacije na kvalitet i bezbednost prehrambenih proizvoda koji se svode na (1) uslove u kojima se proizvodi sama mašina / oprema, što može imati posledice po kvalitet i bezbednost hrane, (2) karakteristike same mašine / opreme, i (3) uslove u kojima mašina / oprema radi sa aspekta kvaliteta i bezbednosti hran

Three Pillars of Novel Nonthermal Food Technologies:Food Safety, Quality, and Environment

This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies

Pulsed electric fields and meat processing: latest updates

Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missin

Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects

n/

Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review

Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition

Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece

The objective of this research was to perform an exposure assessment of aflatoxin M1 (AFM1) intake through the consumption of milk and yoghurt by the student population in Serbia and Greece. A food consumption survey of milk and yoghurt was performed during the first half of 2018 in the two countries with at least 500 interviewees (aged between 18 and 27 years) per country, covering their dietary habits and body weight based on one-day and seven-day recall methods. Values for the concentration of AFM1 were extracted from published research. Finally, a Monte Carlo analysis of 100,000 iterations was performed to estimate the intake of AFM1 from the consumption of the two dairy products. Results revealed that the estimated average exposure of students to AFM1 was in the range of 1.238-2.674 ng kg(-1) bw day(-1) for Serbia, and 0.350-0.499 ng kg(-1) bw day(-1) for Greece, depending on the dietary recall method employed. High estimations for hepatocellular carcinoma (HCC) cases/year/10(5) individuals, depending on the prevalence of Hepatitis B virus surface antigen positive individuals (HBsAg+), were 0.0036-0.0047 and 0.0007-0.0009 for Serbia and Greece, respectively. Presented Margin of Exposure (MOE) and Hazard Index (HI) values indicate increased risk from exposure to AFM1, particularly in Serbia

Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates

Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures, containing grape pomace, soybean husk and sunflower seed husk, which represent the wastes from the wine and edible oil industry. Wheat straw was used as a control substrate. Grape pomace mixtures and control substrate were grown under higher ambient temperature than soybean and sunflower husk mixtures. The effect of food industry wastebased substrates on several productivity parameters (time required for completion of mycelium running (days), mycelium running rate in bags (mm/days), time required for primordia initiation (days), time required for harvesting (days), total mushroom yield and biological efficiency) was estimated. Results indicated soybean husk affecting the best mushroom yield and biological efficiency, followed by sunflower seed husk substrates and wheat straw as a control substrate. Grape pomace-based substrates showed the lowest productivity potential. On the other hand, lower cultivation temperatures showed slower growth causing the longer time from inoculation to harvest. To complete the estimation of these alternative raw materials for mushroom cultivation future research may include the assessment of the chemical and antioxidant properties of mushrooms as well as their quality characteristics

Karakteristike kvalitete izabranih proizvoda od mlijeka u Srbiji

The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.Cilj istraživanja bio je usporediti usuglašenost izabranih karakteristika kvalitete komercijalnih proizvoda od mlijeka sa zahtjevima zakonske regulative Republike Srbije. Uzorkovano je 706 različitih proizvoda i obuhvaćeni su mlijeko (pasterizirano i UHT), fermentirani proizvodi od mlijeka (jogurt i kiselo mlijeko) i mlijeko u prahu (punomasno mlijeko u prahu i obrano mlijeko u prahu). Svi proizvodi prikupljeni su s tržišta a ovisno o vrsti proizvoda, analizirani su mliječna mast, pH vrijednost, udjel vode i proteini. Rezultati su tumačeni u odnosu na kapacitet mljekara u kojima su proizvedeni. Osim u slučaju fermentiranih proizvoda od mlijeka sa sadržajem mliječne masti od 3,2 %, sve ostale karakteristike bile su u skladu s vrijednostima zahtijevanim u zakonskoj regulativi. Istraživanjem je uočeno da su u mljekarama manjeg kapaciteta veća variranja vrijednosti karakteristika kvalitete proizvoda od mlijeka

Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods

The constant variation of people's lifestyle has been linked to changes in people's eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers' attitude toward chilled RTE meat and dairy foods consumption. The study was performed using a questionnaire survey disclosed through an internet platform. The sample consisted of 350 individuals, who voluntarily answered the questionnaire. The survey included questions to characterize the Portuguese purchase and food safety attitudes related to dairy and meat RTE food products. The questionnaire also included questions for the sociodemographic characterization of the sample involved. According to the results, it is not clear to the customers as which is the safer refrigerated RTE food selling format, pre-packed or foods on request. The participants consider refrigerated RTE dairy and meat food products safer when purchased at the delicatessen department in the supermarket than those purchased at open markets or bazaars. With respect to the customers' habits, they usually purchase RTE dairy or meat food products mainly from the supermarket, and in pre-packed format. Globally, the results reveal that Portuguese consumers are conscious and follow assertive attitudes toward food safety, contributing to maintain the refrigerated food chain, even when they take the product home. © 2023 the author(s), published by De Gruyter