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Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID-19) pandemic. SARS-CoV-2 spread from staff to food products or food surfaces is conceivable. At least, instead of consuming unpackaged or uncovered foods, consumption of boiled or canned foods processed at high temperatures should be preferred. Before consumption, consumers should clean the surface of canned foods. In addition to recommending or enforcing simple precautions, such as using masks, governments must conduct mandatory SARS-CoV-2 tests regularly and intermittently for personnel who handle food materials or supporting materials (e.g., plastic pouches). Local markets, such as those in Wuhan, which sell live animals and exotic foods for consumption, are a concern. Trade of exotic or wild animals, unhygienic marketplace conditions, and not cooking at high temperatures ought to be prohibited. The consumption of vitamins, minerals, and other food-derived compounds such as omega fatty acids is a prudent way to improve the performance of the immune system. In addition, nano-encapsulated materials with controlled release properties may be useful in protecting food products and packaging from SARS-CoV-2 contamination.

Heavy metals have been well documented to pose detrimental health effects. The current study aimed to measure the concentration of chromium (Cr) and nickel (Ni) in urinary samples of Iranian pregnant females and determine their potential correlations with different lifestyle variables. The study was conducted in 2019–2020 in Isfahan, Iran, and the urine samples were collected from 140 pregnant women. The concentrations of Cr and Ni in the urinary samples were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Data on socio-demographic characteristics, use of cleaning products, and lifestyle profiles was collected by validated questionnaires. Cr and Ni were detected in 100% of urinary samples with the mean concentration of 4.1±3.4 and 7.5±4.8 μg/g creatinine, respectively. Significant associations were found between the mean concentration of Cr and Ni with using cooking utensils made of copper, aluminum, Teflon, steel, and enameled, as well as with cosmetic use, and second-hand smoking exposure during pregnancy. The results also showed that the mean urinary Ni and Cr concentrations were significantly different among individuals who consumed seafood and canned food ( p -value <0.05). Furthermore, the mean of urinary Cr and Ni concentrations at high levels of physical activity and scratched utensils used was significantly different from the other categories ( p -value <0.05). According to our findings, the lifestyle determinants and cosmetic products had superiority to socio-demographic characteristics in predicting urinary heavy metals in Iranian pregnant women.

The high cost of fruit and vegetables can be a barrier to healthy eating, particularly among lower-income households with children. We examined the effects of a financial incentive on purchases at a single supermarket by primary shoppers from low-income households who had at least one child. Participation in an in-store cooking Matters event was requested for incentivized subjects but optional for their nonincentivized controls. The sample included but was not limited to supplemental Nutrition Assistance Program participants. compared to the controls, incentivized shoppers-who were given an immediate 50 percent discount on qualifying fruit and vegetables-increased weekly spending on those items by 27 percent; this change was for fresh produce. There was no change in purchases of frozen and canned produce or unhealthful foods. Estimated annual average daily consumption of fruit and vegetables by the incentivized shoppers and by one designated child per incentivized household did not change. Attendance at Cooking Matters events was low. These findings support financial incentive programs to increase fruit and vegetable purchasing but suggest that effective complementary approaches are needed to improve diet quality.

Present study was conducted to evaluate the effect of Power ultrasound, on dehulling efficiency, dhal yield, dehulling loss and total colour difference of black gram using response surface methodology. Nine treatments were performed with variation in ultrasound power 343–525 W and treatment time 1–3.5 h. It was observed that ultrasound treatment significantly improved the dehulling efficiency and dhal yield of the black gram and reduced the dehulling loss. The optimized treatment condition obtained for optimum dehulling yield (75.71%), dhal yield (74.63%) dehulling loss (12.72%), and total colour difference (5.08) was ultrasound power of 513.39 W and exposure time of 2.12 h. Moreover the blackgram pretreated with ultrasound required lesser cooking time when compared to soaked alone sample. The SEM analysis revealed the significant effect of ultrasound on the blackgram kernel which led to uniform cavitation of the surface of the kernel compared to the soaked sample without ultrasound treatment. In food industry blackgram is preprocessed i.e. soaked and cooked to produce various soups, canned products, batter, snack foods etc. Hence ultrasonic treatment can be applied to improve and facilitate a faster dehulling efficiency, with added advantage of increased soaking rate and a decrease in the cooking time for blackgram.

Introduction. Algae have been used as natural ingredients to produce new canned fish burgers prepared from minced flesh of common barbel. In this research, the impact of the addition of Cystoseira compressa and Jania adhaerens at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory characteristics of fish burgers were investigated. Results. Compared to controls, fish burgers containing 1% algae had better texture and sensory properties (P < 0.05). Also, these burger formulations had higher water and oil holding capacities as well as swelling ability, due to the important polysaccharides and dietary fibers contents of algae. In addition, algae-supplemented burgers were characterized as having low L⁎, a⁎, and b⁎ values, which made the color appear to be paler. Thanks to their high richness in pigments (chlorophylls and carotenoids) and polysaccharides, algae considerably enhance the antioxidant activities of the new ready-to-eat fish burgers. So, Cystoseira compressa and Jania adhaerens could be used as nutritious additives to produce new fish-based products.

Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain.

Vitamins are organic elements that are essential for physiological functions. Synthetic vitamins are added to commercial pet food with complete and balanced claims to meet the requirements established by the AAFCO. Vitamins are a group of diverse compounds that vary in their stability and susceptibility to destruction by physical and chemical agents. Vitamin stability in premixes and finished foods during storage can be affected by multiple stresses such as mixture composition, humidity, temperature, light and chemical reactions such as oxidation. Trace minerals blended with vitamins can cause redox reactions that can significantly impact the stability of vitamins. Vitamin manufacturers have made improvements in fat soluble vitamin stability, including vitamin A & D3 cross-linked beadlets and vitamin E acetate that are more stable to heat and storage compared to non-cross linked natural forms. Despite the advent of more heat stable vitamin sources, thermal processes such as extrusion and retort still have an effect on vitamins and is primarily a function of temperature, time, pH, moisture content and the presence of compounds such as sulfite and thiaminase enzyme from fish that can exacerbate thiamine losses. Thiaminase enzyme is believed to be destroyed by cooking fish to 83°C, however its effect on thiamine destruction was not effective until the fish was cooked to 121°C Studies on the effect of extrusion and retort process on severity of vitamin stability are scarce, however, existing literatures indicate that thiamine stability is less with retort compared to extrusion process. Among twenty-two commercial cat foods that were recalled for low thiamine since 2010, seventeen of them were canned cat food and 5 extruded dry cat foods. This review will examine vitamin stability during storage, retort process and during finished product shelf life, and will also provide formulation considerations.

The pasting profile of starchy tissues is conventionally measured by recording the apparent viscosity (η) in heating/cooling cycles. However, conventional rheometers show critical limitations when the starch is embedded in compact protein-rich cotyledon matrices, as occurs in pulses. In this work, the pasting profile of 13 red kidney beans (Phaseolus vulgaris) from the same cultivar but different growing locations was investigated using a heating/cooling cycle at higher temperature (130 °C) and pressurized conditions, using both water and brine as cooking solvents. It was hypothesized that the continuous measure of η at these conditions of flours from the dry seed would correlate with the texture, as determined by the mini-Kramer cell, of the beans after the entire process of soaking and canning. Furthermore, mechanistic answers were obtained by investigating their composition (starch, protein, and ash content) and physical properties (water holding capacity, seed ratio and weight). Interestingly, as opposed to the pasting profile at 95 °C, pasting indicators at 130 °C, including trough and final viscosity, strongly correlated with starch and protein content, seed coat ratio and, remarkably, with the firmness of the beans after canning when brine was incorporated. These results clearly show that small beans with a high protein content would bring about a more compact matrix that restricts starch from swelling and results in canned beans with a hard texture, which can be predicted by a lower pasting profile of the whole bean flour.

This study assessed heavy metals intake and their impacts on healthcare in Algeria. Peculiar attention was given to heavy metals found in largely consumed canned foods in Algeria such as double concentrated tomato, tuna crumbs and sardines. Chemical analyses of the metal and aluminium containers (foil, tray) were performed by X-Ray Fluorescence (XRF) and EDS spectrometry (Energy Dispersive Spectrometry). The determination of the trace metal content in canned food (element metal trace EMT) was achieved by Atomic Absorption Spectrometry (AAS). The approach proposed in this study aimed to highlight the interaction of the product and packaging material, and thus to identify and quantify heavy metals traces that were able to undergo specific or overall migration to food. The morphology of the contact surface food / packaging was observed by Scanning Electron Microscope (SEM) and showed a slight degradation of the base metal (Black Iron).  There was an obvious increase in EMTs during tuna, sardines and tomatoes storage and artificial aging. A special interest was given to cooking modes using aluminium foil and trays.  ‎‎The respective dosages of aluminium, in baked food (fresh tuna) were obtained. Specific Aluminium migration was noticed and was strong for the flame cooking mode.