Consalez, Fabio Ahern, Molly Andersen, Peter Kjellevold, Marian
Published in
Advances in nutrition (Bethesda, Md.)
The EAT-Lancet Commission's planetary health guidelines suggest a reduction in the consumption of animal-source foods (ASFs) for better health and more sustainable food systems. ASFs are highly nutrient dense, therefore suited to address the widespread issue of micronutrient deficiencies, particularly in low-resource settings where diets are predom...
konstantinou, lazaros varda, eleni apostolou, theofylaktos loizou, konstantinos dougiakis, lazaros inglezakis, antonios hadjilouka, agni
The prevalence of foodborne diseases is continuously increasing, causing numerous hospitalizations and deaths, as well as money loss in the agri-food sector and food supply chain worldwide. The standard analyses currently used for bacteria detection have significant limitations with the most important being their long procedural time that can be cr...
pugliese, gianluca losacco, caterina passantino, letizia lentini, giovanni cavalluzzi, maria m. schiavitto, michele tarricone, simona laudadio, vito tufarelli, vincenzo
Among the goals of global environmental policies, one is to achieve a critical rethinking of the agro-industrial production chain aimed at enhancing its sustainability and resilience while addressing its environmental impact. Lentils are widespread worldwide and are consumed as part of traditional dishes, and their health-promoting benefits are cur...
zafar, muhammad zeeshan de rauw, klara abeele, anne-marie van den joossens, marie heyvaert, lore houf, kurt
The significance of Escherichia albertii as a foodborne pathogen is increasingly acknowledged, but the assessment of its occurrence and transmission remains challenging due to the lack of validation of selective isolation, detection, and identification methods. The aim of the present study was to examine its presence on various meat samples at the ...
blanda, valeria giacchino, ilenia vaglica, valeria milioto, vanessa migliore, sergio di bella, santina gucciardi, francesca bongiorno, carmelo chiarenza, giuseppina cardamone, cinzia
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Foodborne diseases result from the consumption of foods contaminated with pathogens or their toxins and represent a serious public health problem worldwide. This study aimed to assess the presence of Rotavirus (RoV), Adenovirus (AdV), Norovirus (NoV), Hepatitis A and Hepatitis E viruses (HAV and HEV, respectively), Toxoplasma gondii, Coxiella burne...
chetroiu, rodica rodino, steliana dragomir, vili turek-rahoveanu, petruța antoneta manolache, alexandra marina
Climate changes affect all agricultural production systems, directly or indirectly, including that of ruminant meat, through the limitation of forage resources sensitive to reduced water regimes and drought. The present paper assessed the economic sustainability of ruminant meat production in the context of climate change, with a particular focus o...
jónás, gábor visy, anna dalmadi, istván majzinger, koppány krzyzewsky, nóra barkó, annamária surányi, józsef friedrich, lászló
In our experiment, the effect of electrical and CO2 stunning on pork meat quality attributes was studied. A total of thirty PIC337 female pigs were allocated to two equal groups which were stunned electrically (50 Hz, 210 V, 2.6 A, 15 s) or by CO2 (85 V% CO2, 15 V% O2, 90 s) and slaughtered at a commercial slaughterhouse. For 24 h post mortem, the ...
Papatzimos, Georgios Kasapidou, Eleni
Published in
Exploration of Foods and Foodomics
This review examined the potential of hemp components as functional feed and food ingredients, focusing on their impact on the quality and nutritional value of animal products. Following hemp legalization, there was growing interest in its potential to enhance animal diets and processed animal products due to its rich nutritional profile, including...
gonçalves, wellington belarmino reis teixeira, wanderson sirley nunes, aryele martins, otávio augusto cervantes, evelyn perez ribeiro mioni, mateus de souza gruber, jonas pereira, juliano gonçalves
Evaluation concerning the presence of bacteria in meat products is mandatory for commercializing these goods. Although food bacteria detection is based on microbiological methods, these assays are usually laborious and time-consuming. In this paper, an electronic nose is used to differentiate Salmonella spp. (SA), Escherichia coli (EC), and Pseudom...
Rahman, S. M. E. Wang, Jun Wang, Huhu
Published in
Frontiers in Nutrition
