Implementation of food safety management systems along with other management tools (HAZOP, FMEA, Ishikawa, Pareto). the case study of Listeria monocytogenes and correlation with microbiological criteria

The food industry’s failure in planning and designing of and in implementing a Food Safety Management System and its foundation elements leads, in most instances, to compromised food safety and subsequent foodborne illness outbreaks. This phenomenon was noticed, worldwide, for all food processors, but with a much higher incidence in the medium-and small-sized food processing plants. Our study focuses on the importance of Food Safety Management System (FSMS), Critical Control Points Hazard Analysis (HACCP) and the Prerequisite Programs (PRPs) as the foundation of HACCP, in preventing foodborne outbreaks. For emphasis, we make use of the example of organizational food safety culture failures and the lack of managerial engagement which resulted in a multi-state listeriosis outbreak in USA. Moreover, we correlate this with microbiological criteria. Implementation of food safety management systems (ISO 22000:2018) along with incorporation of management tools such as HAZOP, FMEA, Ishikawa and Pareto have proved to be proactive in the maintenance of a positive food safety culture and prevention of cross-contamination and fraud. © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/)

Extractive Fermentation as A Novel Strategy for High Cell Mass Production of Hetero-Fermentative Probiotic Strain Limosilactobacillus reuteri

This study reports on a novel technique to enhance the high cell mass and viable cell counts of the heterofermentative probiotic strain, Limosilactobacillus reuteri. This is the first report on the cultivation of L. reuteri, which was incorporated with weak base anion-exchange resins to remove the accumulating lactic acid in the fermentation broth. Two anion-exchange resins—Amberlite IRA 67 and IRA 96—were found to have a high adsorption capacity with lactic acid. Batch fermentation and fed-batch cultivation were further analyzed using IRA 67 resins, as this application resulted in a higher maximum number of viable cells. The in situ application of anion-exchange resins was found to create shear stress, and thus, it does not promote growth of L. reuteri; therefore, an external and integrated resin column system was proposed. The viable cell count from batch fermentation, when incorporated with the integrated resin column, was improved by 71 times (3.89 × 1011 ± 0.07 CFU mL−1) compared with control batch fermentation (5.35 × 109 ± 0.32 CFU mL−1), without the addition of resins. The growth improvement was achieved due to the high adsorption rate of lactic acid, which was recorded by the integrated IRA 67 resin system, and coupled with the stirred tank bioreactor batch fermentation process

Diet and Oral Health Coaching Methods and Models for the Independent Elderly

Health-related behavior based on diet is an important determinant of oral health in independent elderly. Aging impairs senses, mastication, oral status, and function, causing nutritional needs and diet insuciencies that contribute to a vicious circle of impairment. But the present needs of independent older adults suggest that health research and oral health care should shift from disease management and therapy to integral customized and personal treatment plans, including lifestyle, psychological, nutritional, and oral health coaching approaches. In this paper health coaching approaches in medical and dental settings are valued as to their eectiveness for older adults. Furthermore, coaching approaches for seniors are discussed and coaching models for better senior patient-dentist cooperation on the diet issue are suggested. Diet and oral health coaching is proven to be a modern senior patient-centered approach that needs to be incorporated at all relevant settings. It should aim to empower older adults in co-management of their oral diseases or bad diet habits aecting their oral health. This can be carried out through an incorporated educational plan for dentists either at the postgraduate or professional level since advantages seem to enhance the quality of life of the independent elderly

Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health

The authenticity of foods of plant and animal origin is key to safeguarding both quality and safety aspects without jeopardizing consumers’ health [...

Scientific Insights and Technological Advances in Gluten-Free Product Development

This Special Issue addresses new scientific insights and technological advances in the area of gluten-free product development with the aim of controlling gluten intolerance and autoimmune diseases [...

New Insights in Oral Health and Diets

The aim of this Special Issue is to bring the most updated information on the innovative field of oral and general health coaching and nutritional education strategies for better oral and general health [...

Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim of promoting consumer satisfaction [...

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them

Circular Economy in Conjunction with Treatment Methodologies in the Biomedical and Dental Waste Sectors.

In this review, life cycle assessment (LCA) principles are coupled with circular economy (CE) in order to address LCA examples in the biomedical sector worldwide. The objectives were (1) to explore the application of LCA in the medical, pharmaceutical, and dental fields; (2) to describe the ways of biomedical waste management; (3) to emphasize on the problem of dental waste in private and public dental sectors; and (4) to propose ways of "green circulation" of the dental waste. A literature search was performed using the Google Scholar, PubMed, and Scopus search engines covering the period from January 2000 until May 2020, corresponding to articles investigating the LCA and circular economy principles and legislation for biomedical and dental waste, their management options, and modern ways of recycling. The results showed that incineration seems to be the best management way option involved despite the mentioned drawbacks in this technology. Different adopted models are well defined for the dental field based on the 3Rs' module (reduce, reuse, recycle). Replacing disposable products with reusable ones seems to be a good way to tackle the problem of waste in medical and dental sectors. Interventions on the selection and better biomedical and dental waste management will ensure eco-medicine and eco-dentistry of the future. These new terms should be the new philosophies that will change the way these fields operate in the future for the benefit of the professionals/patients and the community. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s43615-020-00001-0