The study involves the preparation and characterization of crosslinked-carboxymethyl cellulose (CMC) films using varying amounts of citric acid (CA) within the range 5 %-20 %, w/w, relative to the dry weight of CMC. Through techniques such as Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, carbonyl content analysis, and gel fraction measurements, the successful crosslinking between CMC and CA is confirmed. The investigation includes an analysis of chemical structure, physical and optical characteristics, swelling behavior, water vapor transmission rate, moisture content, and surface morphologies. The water resistance of the cross-linked CMC films exhibited a significant improvement when compared to the non-crosslinked CMC film. The findings indicated that films crosslinked with 10 % CA demonstrated favorable properties for application as edible coatings. These transparent films, ideal for packaging, prove effective in preserving the quality and sensory attributes of fresh bananas, including color retention, minimized weight loss, slowed ripening through inhibiting amyloplast degradation, and enhanced firmness during storage.

Chitosan has been extensively explored in food coatings. Still, its practical application is largely hampered by its conventional wet processing in acetic acid, whose residuals negatively impact food quality and safety. Here, we propose a new method to formulate chitosan coatings for food applications by avoiding organic acid processing and validate them on a cheese model. The procedure entails modifying a previously reported process based on HCl chitosan treatment and neutralising the resulting gel. The obtained chitosan is solubilised in water using carbonic acid that forms in situ by dissolving carbon dioxide gas. The reversibility of water carbonation allows for easy removal of carbonic acid residues, resulting in acid-free chitosan films and coatings. The performance of the coating was tested against state-of-the-art chitosan-based and polymeric coatings. We preliminarily characterised the films\' properties (water stability, barrier, and optical properties). Then, we assessed the performance of the coating on Provolone cheese as a food model (mass transfer and texture profiles over 14 days). The work demonstrated the advantage of the proposed approach in solving some main issues of food quality and safety, paving the way for an effective application of chitosan in future food contact applications.

The efficacy and applicability of Plasma Activated Ice (PAI) -produced by cold atmospheric plasma (CAP) technology- on microorganisms and quality characteristics of perishable fresh sea bream (Sparus aurata) fillets, were evaluated. The changes in microbiological load and quality characteristics of fish fillets were investigated during storage with ice from deionized water (Control), PAI and ice from artificially produced water (Artificial) of H2O2 concentrations equal to those of PAI. Fresh sea bream fillets were packed under ice flakes (produced from PAI or Artificial or Control) on layers (as typically done in the relevant industry) and stored at 0.5 °C for 27 days. PAI application inhibited significantly the growth of microbial load of the fillets resulting in reduced growth rates while simultaneously significantly retarded the quality deterioration compared to the other disinfectant media. The use of PAI (with 10 mg/L H2O2) led to a 11-day and 6-day extension, i.e., 2-fold and a ∼ 1.5-fold extension, of the fillets shelf-life compared to the samples treated with Control and Artificial ice, respectively. The results proved the efficiency of PAI in extending the shelf-life of perishable foods during storage (or/and transportation), by validating its antimicrobial properties and cooling capacity.

BACKGROUND: Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot-smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health. An improved kiln, comprising the FAO-Thiaroye Technique (FTT), has been introduced by the Food and Agriculture Organization of the United Nations to address such a concern. The present study investigated the efficacy of the FTT in Ghana through comparative fish smoking experiments with traditional kilns followed by determination of PAH levels [benzo(a)pyrene (BaP) and PAH4] in the products by gas chromatography-mass spectrometry. For each kiln, the effect of smoking fuel type on PAH contamination was determined. The impact of the design characteristics of the FTT on the levels of the compounds was also determined.
RESULTS: Mean BaP and PAH4 levels in the FTT products were up to 1.8 and 7.6 μg kg-1 , respectively, whereas the corresponding levels in traditional kiln products were up to 70 and 395 μg kg-1 . PAH levels in FTT products were below European Union regulatory limits, whereas levels in traditional kiln products exceed such limits by up to 33-fold. Across kiln types, the use of wood fuels caused higher PAH contamination compared to the use of fully-lit charcoal as an alternative fuel.
CONCLUSIONS: The improved kiln (FTT) is efficacious in yielding smoked fish with a PAH content lower than the levels in traditional kiln products and also below current regulatory limits. Kiln design and type of processing fuel have significant impacts on PAH contamination during fish smoking. © 2019 Society of Chemical Industry.

In this study, we evaluated the temperature requirements for home delivery in Taiwan by considering food safety risks of chilled shrimp that may be contaminated with Vibrio parahaemolyticus. Pathogenic V. parahaemolyticus was chosen because it was the main cause of foodborne outbreaks originating from contaminated seafood in Taiwan. The risk of becoming ill due to consumption of raw shrimp was estimated to be 7.3 × 10-3 per serving, estimated based on the real-time temperature profile. Lowering the maximum temperature to 7 °C during transit and cooking shrimps at 100 °C for 5 min could reduce the risk by more than 94%. These interventions, therefore, were suggested to be used as an integral part of temperature management control in the home delivery cold chain. These findings can help food authorities to institute temperature management policies and regulations to prevent broken cold chains and reduce food safety risks. PRACTICAL APPLICATION: This research may be applicable to home delivery services that deliver low-temperature food products, such as seafood products.

Fungi are common spoilers of intermediate moisture foods such as bakery products. Brioche are bakery products prone to fungal spoilage due to their pH (5.8-6.2) and water activity (aw) (0.82-0.84). The aims of the present study were: (i) the identification of fungal species occurring in brioche products, (ii) the in vitro assessment of their growth potential, and (iii) the development of a validated growth model following the gamma concept. A total of 102 fungal strains were isolated, with Penicillium sp., Cladosporium sp., and Aspergillus sp. being the main genera, representing 90% of the isolates. Given the isolation frequency, any potential fungal prevalence throughout the bakery processs and/or the results of in vitro assessment of fungal growth potential under conditions mimicking brioche (pH, aw, temperature), Aspergillus flavus, Aspergillus fumigatus, and Penicillium sp. were selected for the development of the gamma model. According to in vitro validation, the model successfully predicted fungal growth, while on in situ experiments, the intrinsic parameters (aw and/or level of used preservative) of brioche in combination with packaging conditions (modified atmosphere) did not allow fungal growth.

Light emitting diodes (LED) are rapidly developing as dominant lighting systems in dairy retail cases. Bright light is typically chosen to best exhibit milk products. However, high intensity LED lighting may create high potential for detrimental oxidation and destroying milk freshness. In this study, we investigated the interaction between LED light intensity, exposure time, and packaging material on limiting milk oxidation and protecting milk freshness and vitamins. Within 4 h of LED light exposure at an intensity as low as 1068 lx, light-induced oxidation occurred on 2% milkfat milk with commercial packaging including glass and translucent high-density polyethylene (HDPE) bottles. Higher light intensity (>4094 lx) and longer light exposure time (>24 h) rapidly increased the oxidation rate in milk. Polyethylene terephthalate (PET) packaging with lower oxygen permeability rate effectively reduced (P < 0.05) vitamin A degradation under low light intensity within 24 h. A combination of light-protective additive (TiO2) and oxygen barrier material (PET) successfully reduced (P < .05) the loss of dissolved oxygen and riboflavin, and decreased the formation of final oxidation products in milk, as measured by thiobarbituric reactive substances (TBARS), when exposed to high light intensity within 24 h. Lower LED light intensity in retail case was preferred by 50% of participants in a visual acceptance test; consumers are willing to consider pigmented packaging with limited visibility. Results of this study provides guidance for dairy industry in choosing appropriate LED lighting conditions and packaging to adequately display the milk products as well as minimize the degradation of milk nutrients and flavor.

A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging. Predictive shelf life models can be used to estimate the shelf life in MAP or vacuum under dynamic temperature conditions. Using the tri-gas guidelines, the industry can benefit from the increased eating quality, and the in-package decontamination process using vacuum packaging in combination with 5.8 GHz microwaves eliminates C. botulinum spores, resulting in increased food safety and an extended shelf life.

BACKGROUND: Acute kidney injury (AKI) with hyperparathyroidism caused by nitrite was rare, and renal function and parathyroid hormone (PTH) decreased to normal range after therapy.
UNASSIGNED: Acute kidney injury was diagnosed in a 40-year-old male with hyperparathyroidism and cyanosis of his hands and both forearms.
UNASSIGNED: The patient ate some recently pickled vegetables, and he experienced nausea, vomiting and diarrhoea without oliguria or anuria; Additionally, his hands and both forearms had a typical blue ash appearance. After admission, the laboratory findings indicated theincreasing serum creatinine (Scr) and parathyroid hormone (PTH). He was diagnosed as acute kidney injury with hyperparathyroidism caused by nitrite.
METHODS: The patient stopped eating the pickled vegetables and was given rehydration, added calories and other supportive therapy without any glucocorticoids.
RESULTS: According to his clinical manifestations, laboratory findings and imaging results, the patient was diagnosed with acute kidney injury with secondary hyperparathyroidism. He was given symptomatic supportive care therapy. After one week, the serum creatinine, parathyroid hormone (PTH), hypercalcemia, hyperphosphatemia, proteinuria, and urine red blood cell values decreased to normal range.
CONCLUSIONS: Nitrite-induced acute kidney injury with secondary hyperparathyroidism was relatively rare. After therapy, the function of the kidney and parathyroid returned to normal. This case suggests that detailed collection of medical history, physical examination and correct symptomatic treatment is very important.

Official methods for the detection of bacteria are based on culture techniques. These methods have limitations such as time consumption, cost, detection limits and the impossibility to analyse a large number of samples. For these reasons, the development of rapid, low-cost and non-destructive analytical methods is a task of growing interest. In the present study, the capability of spectral and hyperspectral techniques to detect bacterial surface contamination was investigated preliminarily on gel cultures, and subsequently on sliced cooked ham. In more detail, two species of lactic acid bacteria (LAB) were considered, namely Lactobacillus curvatus and Lactobacillus sakei, both of which are responsible for common alterations in sliced cooked ham. Three techniques were investigated, with different equipment, respectively: a macroscopic hyperspectral scanner operating in the NIR (10,470-5880cm(-1)) region, a FT-NIR spectrophotometer equipped with a transmission arm as the sampling tool, working in the 12,500-5800cm(-1) region, and a FT-MIR microscopy operating in the 4000-675cm(-1) region. Multivariate exploratory data analysis, in particular principal component analysis (PCA), was applied in order to extract useful information from original data and from hyperspectrograms. The results obtained demonstrate that the spectroscopic and imaging techniques investigated can represent an effective and sensitive tool to detect surface bacterial contamination in samples and, in particular, to recognise species to which bacteria belong.