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"Food processing industry"
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From peanut to peanut butter
\"How does a peanut turn into peanut butter? Follow each step in the food production cycle-- from planting peanut seeds to spreading peanut butter on bread-- in this fascinating book!\"--P. [4] of cover.
Book
Wo kommt unser Essen her?
\"Woher kommen eigentlich die Lebensmittel, die auf unserem Tisch landen? Dieses Sachbilderbuch zeigt die verschiedenen Produktionsabläufe in kleinen und großen Betrieben: den Weg der Milch auf einem Bauernhof und in einem Milchbetrieb oder wie das Brot in der Backstube und wie es in der Backfabrik entsteht, Fischfang und Fischzucht. Wie und wo Tomaten oder Äpfel wachsen, was passiert, bevor die Wurst in die Pelle kommt - und was das alles mit dem Klima zu tun hat, erklären die detailreichen, großformatigen Bilder und die leicht verständlichen Texte.\" -- Various websites
Characteristics of SARS-CoV-2 Transmission among Meat Processing Workers in Nebraska, USA, and Effectiveness of Risk Mitigation Measures
The coronavirus disease (COVID-19) pandemic has severely impacted the meat processing industry in the United States. We sought to detail demographics and outcomes of severe acute respiratory syndrome coronavirus 2 infections among workers in Nebraska meat processing facilities and determine the effects of initiating universal mask policies and installing physical barriers at 13 meat processing facilities. During April 1-July 31, 2020, COVID-19 was diagnosed in 5,002 Nebraska meat processing workers (attack rate 19%). After initiating both universal masking and physical barrier interventions, 8/13 facilities showed a statistically significant reduction in COVID-19 incidence in <10 days. Characteristics and incidence of confirmed cases aligned with many nationwide trends becoming apparent during this pandemic: specifically, high attack rates among meat processing industry workers, disproportionately high risk of adverse outcomes among ethnic and racial minority groups and men, and effectiveness of using multiple prevention and control interventions to reduce disease transmission.
Journal Article
Uses of nutrient profiling to address public health needs: from regulation to reformulation
Nutrient profiling (NP) models rate the nutritional quality of individual foods, based on their nutrient composition. Their goal is to identify nutrient-rich foods, generally defined as those that contain more nutrients than calories and are low in fat, sugar and salt. NP models have provided the scientific basis for evaluating nutrition and health claims and regulating marketing and advertising to children. The food industry has used NP methods to reformulate product portfolios. To help define what we mean by healthy foods, NP models need to be based on published nutrition standards, mandated serving sizes and open-source nutrient composition databases. Specifically, the development and testing of NP models for public health should follow the seven decision steps outlined by the European Food Safety Authority. Consistent with this scheme, the nutrient-rich food (NRF) family of indices was based on a variable number of qualifying nutrients (from six to fifteen) and on three disqualifying nutrients (saturated fat, added sugar, sodium). The selection of nutrients and daily reference amounts followed nutrient standards for the USA. The base of calculation was 418·4 kJ (100 kcal), in preference to 100 g, or serving sizes. The NRF algorithms, based on unweighted sums of percent daily values, subtracted negative (LIM) from positive (NRn) subscores (NRn – LIM). NRF model performance was tested with respect to energy density and independent measures of a healthy diet. Whereas past uses of NP modelling have been regulatory or educational, voluntary product reformulation by the food industry may have most impact on public health.
Journal Article
Biofilm Formation and Resistance to Benzalkonium Chloride in Listeria monocytogenes Isolated from a Fish Processing Plant
Listeria monocytogenes is a foodborne pathogen that causes the potentially life-threatening illness listeriosis. Previously, a few clones of L. monocytogenes persisting in a cold-smoked fish processing plant were isolated from the plant's products continuously. To evaluate the role of biofilms in the persistence of L. monocytogenes strains specific to this plant, the abilities of the persistent strain (PS) and transient strain (TS) of L. monocytogenes found in this plant to form biofilms were compared, as was resistance to the sanitizing effects of benzalkonium chloride (BC). The PS produced more biofilm than the TS in 48 h. The half-maximal effective concentration (EC50), the BC concentration at which the ATP bioluminescence of each bacterial strain decreased by 50 % relative to its maximum activity, was about 150-fold higher in the PS than in the TS. In contrast, when these values were measured in organisms in a planktonic state, the EC50 of the PS was only 2.2-fold higher than that of the TS. Extracellular polymeric substances (EPS) were extracted from biofilms, and the glucose content of these biofilms was determined with the phenol-sulfuric acid method to estimate the quantity of EPS. The total amount of EPS in the PS biofilm was higher than that in the TS biofilm. These findings suggest that the PS produces greater amounts of biofilm and EPS than the TS, which results in greater resistance of the PS to disinfectants. The persistence of the strain in the fish processing plant might be attributable to these properties.
Journal Article
Survey data on firm-level surplus food and food waste management from the Italian food processing industry
Food waste is a major challenge for the food industry, accounting for 14% of the world’s food between harvest and the retail market. The adoption of effective prevention and reduction strategies requires awareness of the quantity of waste generated, yet firm-level data is lacking. Collecting and exploiting more data is essential for addressing societal, climate, and environmental challenges. Despite recognizing the importance of measuring food waste, companies lack cohesive and applicable measures, and there is limited empirical research on the topic due to its complexity. Accurate data collection is hindered by improper recording, lack of standardized methods, and diverse sources. This paper contributes to filling this gap by presenting a novel dataset on surplus food and food waste management practices in the Italian food processing industry, gathered from 1,812 firms. The dataset includes 181 variables, covering 31 topics related to firm characteristics, food waste practices, and food waste performance, and provides a detailed, representative snapshot of the sector. This extensive dataset aims to facilitate further studies and enhance understanding of food waste management.
Journal Article
Preliminary Assessment of Visible, Near-Infrared, and Short-Wavelength–Infrared Spectroscopy with a Portable Instrument for the Detection of Staphylococcus aureus Biofilms on Surfaces
Bacterial biofilms constitute a major source of sanitary problems and economic losses in the food industry. Indeed, biofilm removal may require intense mechanical cleaning procedures or very high concentrations of disinfectants or both, which can be damaging to the environment and human health. This study assessed the efficacy of a technique based on spectroscopy in the visible, near-infrared, and short-wavelength infrared range for the quick detection of biofilms formed on polystyrene by the pathogenic bacterium
. To do that, biofilms corresponding to three
strains, which differed in biofilm-forming ability and composition of the extracellular matrix, were allowed to develop for 5 or 24 h, representing an active formation stage and mature biofilms, respectively. Spectral analysis of the samples, corresponding to three biological replicates of each condition, was then performed by using a portable device. The results of these experiments showed that partial least-squares discriminant analysis of the spectral profile could discriminate between surfaces containing attached bacterial biomass and noninoculated ones. In this model, the two first principal components accounted for 39 and 19% of the variance and the estimated error rate stabilized after four components. Cross-validation accuracy of this assessment was 100%. This work lays the foundation for subsequent development of a spectroscopy-based protocol that allows biofilm detection on food industrial surfaces.
Journal Article