Combined stochastic modelling of pathogenic and spoilage microorganisms.

Quantitative microbiological risk assessment (QMRA) of pathogens in food safety is well established, but steps are being taken to expand this methodology to food spoilage. Parallels can be drawn between the steps involved in a QMRA for pathogens and its application to specific spoilage organisms (SSO). During hazard characterisation for pathogens, the appropriate dose-response model is used to link the hazard level to the health outcome by estimating the probability of illness, resulting from the ingestion of a certain dose of the hazard.

Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics.

Effective formation and stabilisation of emulsions while meeting high consumer requirements, including the so-called green label, is still a technological challenge. This is related to the multitude of emulsion destabilization mechanisms and the vastness of methods used to study them, which implies the need to develop an understanding of the phenomena occurring in emulsions. Commercial starch preparations obtained by physical and chemical modification were used to prepare model emulsions that were studied in terms of their stability.

Negative Effects of Occurrence of Mycotoxins in Animal Feed and Biological Methods of Their Detoxification: A Review.

Secondary metabolic products of molds, called mycotoxins, negatively affect animal health and production. They constitute a significant problem in veterinary and medical sciences, and their presence has been confirmed in feed all over the world. Applying appropriate agricultural practices and ensuring proper storage conditions significantly reduces the contamination of agricultural products with mycotoxins.

The Effect of Technological Conditions on ABE Fermentation and Butanol Production of Rye Straw and the Composition of Volatile Compounds.

The objective of this study was to evaluate the effect of pretreatment and different technological conditions on the course of ABE fermentation of rye straw (RS) and the composition of volatile compounds in the distillates obtained. The highest concentration of ABE and butanol was obtained from the fermentation of pretreated rye straw by alkaline hydrolysis followed by detoxification and enzymatic hydrolysis. After 72 h of fermentation, the maximum butanol concentration, productivity, and yield from RS were 16.

Surface and composition effects on the biphasic cytotoxicity of nanocomposites synthesized using leaf extracts.

The Malus sylvestris L. (LE1), Pinus sylvestris L. (LE2), and Sorbus aucuparia L.

Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping.

Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure.

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams.

Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties.

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C-control treatment, R1 and R2-treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product.

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks.

The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.

Meat Microflora and the Quality of Meat Products.

Meat and meat products are not only a source of nutrients for humans [...

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.

The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1-ham with curing salt, without apple vinegar; S2-ham with curing salt and 5% apple vinegar; S3-ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage.

The first stage of refining of post-fermentation corn oil with a high content of free fatty acids and phytosterols - Comparison of neutralisation by an ion-exchange resin without solvent and base neutralisation.

Post-fermentation crude corn oil obtained as a by-product in the production of bioethanol from maize grains is characterized by a very high content of free fatty acids. Refining of post-fermentation corn oil will give a product that will be different from the refined oil obtained by extracting oil from corn germs. From the point of view of refining vegetable oils, the neutralisation of this oil is the most important process.

Quantitative microbiological risk assessment of traditional food of animal origin produced in short supply chains in Poland.

Polish raw-milk cheeses produced in short supply chains may pose a threat to consumer safety due to pathogen presence. is a bacterium of great importance for the food safety of refrigerated RTE foods due to its ability to grow at refrigeration temperatures. During the EU-FORA fellowship, a stochastic risk assessment was designed and executed to estimate the risk for consumers from in these products.

Dietary exposure and risk characterisation of multiple chemical contaminants in rye-wheat bread marketed in Poland.

The aim of this work was to collect occurrence data on chemical contaminants in rye-wheat bread marketed in Poland and subsequently estimate the risk due to dietary exposure to those chemicals for different population age groups in Poland. The choice of the food matrix has been driven by the fact that bread is an important component of the diet of Poles. Therefore, the collection of data on this staple food might be of interest form a public health perspective.

Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms.

Polish raw milk artisanal cheese may pose a threat to consumer safety due to pathogen presence. The aim of this study was to assess the microbiological safety, quality and physicochemical composition of cow’s and goat’s milk fresh cheeses produced by farmers on a small scale. A total of 62 samples of six cheese types were analyzed for Listeria monocytogenes, Salmonella spp.

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels.

Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather scarce, which is especially evident in the case of chemically modified derivatives. Therefore, the study aims to evaluate the physicochemical properties of aerogels from chemically modified potato starch preparations (E 1422 and E 1450) obtained both from normal and waxy starches.

Recent advancements in NIR spectroscopy for assessing the quality and safety of horticultural products: A comprehensive review.

The qualitative and quantitative evaluation of agricultural products has often been carried out using traditional, i.e., destructive, techniques.

Fresh and Stored Sugar Beet Roots as a Source of Various Types of Mono- and Oligosaccharides.

Although sugar beets are primarily treated as a source of sucrose, due to their rich chemical composition, they can also be a source of other carbohydrates, e.g., mono- and oligosaccharides.

Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes.

Introduction: Carbohydrates are one of the macronutrients which have the most substantial influence on glycemic response. The cooling of rice after cooking causes retrogradation of starch, which becomes a non-absorbable product in the human digestive tract.

Aim Of The Study: This study aimed to assess whether cooling of rice affects postprandial glycemia in subjects with type 1 diabetes.

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products.

According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dietary fiber molecules. The aim of the study was to determine the possibility of reducing shortening content, which has an undesirable profile of FA, by addition of β-glucan molecules in shortbread biscuits.

Assessment of the Microbiological Quality of Ready-to-Eat Salads-Are There Any Reasons for Concern about Public Health?

Ready-to-eat food products can be readily consumed without further preparation and are convenient for busy on-the-go consumers. The objective of the study was to assess the microbiological quality of ready-to-eat salads. Thirty RTE salads were tested for the presence of bacteria, yeasts, and molds using the TEMPO and agar plate method.

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration.

Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native starches in the food industry is partially limited; therefore, the functional properties of starch are often improved by means of physical and/or chemical modification.

Effect of High Hydrostatic Pressure on Stress-Related , , and Expression Patterns in Selected Strains.

Lactic acid bacteria (LAB) in the natural environment meet multiple stressors such as pH and temperature variations, increased nutrition and metabolite concentrations, harmful chemicals, acidic/oxidative conditions, osmotic pressure, and starvation. However, LAB strains are not subjected to high hydrostatic pressure (HHP) which currently is the most common non-thermal decontamination technology in the food industry. In this context, the LAB response to HHP is more difficult to identify compared to other stress-induced responses, and , , and can serve as essential regulators in this reaction.