Dual-compartment-gate organic transistors for monitoring biogenic amines from food.

According to the Food and Agriculture Organization of the United Nations (FAO) more than 14% of the world's food production is lost every year before reaching retail, and another 17% is lost during the retail stage. The use of the expiration date as the main estimator of the life-end of food products creates unjustified food waste. Sensors capable of quantifying the effective food freshness and quality could substantially reduce food waste and enable more effective management of the food chain.

Assessing Growth in Artificially Inoculated Sea-Farmed Product-Raw Sea Bass () Fillet, Produced in Greece.

() is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for in RTE foods. Raw fish products are widely consumed, e.

Efficient pectin recovery from sugar beet pulp as effective bio-based coating for Pacific white shrimp preservation.

This study demonstrates the valorization of sugar beet pulp (SBP)-derived pectin to produce bio-based coatings for shrimp preservation. Pectin extraction was assessed at varying temperatures and extraction times to achieve tailored properties (high methoxyl-pectins, degree of esterification-DE >79.0 %) leading to 11.

Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP).

In the present study, selected pathogenic ( Typhimurium, , , , , and ) and nonpathogenic (, , , , , and ) bacteria were subjected in vitro in cold atmospheric pressure plasma (CAPP) treatment for up to 15 min and the changes in the surviving microbial population were determined. Plasma treatments were carried out by a plasma jet device, operating with argon (Ar) as carrier gas under constant flow (4.0 L/min) at a frequency of 1 MHz and an electrical voltage of 2-6 kV.

In-package cold atmospheric plasma processing for shelf-life extension of gilthead seabream (Sparus aurata) fillets.

In-package cold atmospheric plasma (CAP) processing, which refers to the generation of CAP inside a sealed package, enables a local disinfecting reaction, allowing no post-process contamination and extending the shelf-life (SL) of perishable food products, such as fresh fish. In the present study, four in-package CAP treatments, differing in frequency and processing time, were applied on fresh gilthead seabream (Sparus aurata) fillets, prepacked in low-permeability pouches. Fish SL was evaluated during isothermal storage at 2°C, whereas untreated packaged fillets were used as control samples.