The contamination of fresh produce with antibiotic-resistant bacteria is of particular concern as they are often eaten raw and can be a source for foodborne diseases. Tetracyclines have been largely used in humans, animals and plants which might have accelerated microbial resistance to them. Enterococci and Escherichia coli can be used as indicators to monitor contamination of the fresh produce with tetracycline-resistant bacteria. The investigation related to this issue is very scarce in Oman. This study aimed at identifying tetracycline-resistant enterococci and E. coli in fresh produce at the market place. Thirty-one enterococci and ten E. coli were isolated from local (Oman) and imported fruits and vegetables (N= 105). Using the standard Kirby-Bauer disc diffusion method, resistance to tetracycline was found in 6 (19 %) enterococci, isolated from cucumber, lettuce and radish, and 5 (50 %) E. coli, obtained from cabbage, lettuce and radish. Genetic analysis revealed the presence of tetracycline resistance genes, tet(A) and tet(K), in E. coli and tet(K), tet(L) and tet(M) in enterococci, including Enterococcus sulfureus, Enterococcus mundtii, Enterococcus casseli avus and Enterococcus faecalis. The integron integrase IntI 1 gene, which is known to facilitate the dissemination of antibiotic resistance genes among bacteria, was detected in 2 isolates of E. coli. These results demonstrated the capability of fresh produce to act as a potential source for disseminating tetracycline or possibly other antibiotic-resistant bacteria through the food chain. Thus, control strategies are needed to reduce exposure of the public to such microorganisms.

One of the main requirements for modern technologies is to expand the range of meat products by creating combined products with a balanced composition of food and biologically active substances. The purpose of the study was to develop a technology for the production of such combined meat products. The research used secondary meat raw materials of the meat processing industry: horse meat, flank and other beef muscle tissue of the second grade, which, after fermentation by a consortium of microorganisms consisting of the following cultures: Lactobacillus bulgaricus, Bifidumbacterium siccum, Staphilococcus carnosus, were used instead of the main meat raw materials in the production of sausages. The following indicators of ready-prepared products were studied: organoleptic properties, chemical, vitamin and mineral composition, toxicity and harmlessness, storage duration. The results showed that the use of this consortium of microorganisms in the production of sausage products made it possible to use secondary collagen-containing raw materials for processing. The positive influence of the proposed biotechnological method of processing meat raw materials on the organoleptic, physical-chemical, structural-mechanical, microbiological characteristics and biological value of the finished product was revealed. It was found that the use of a consortium of microorganisms increased the quality of finished products. In addition, the proposed technology has the potential to reduce the cost of production and increase the share of waste-free production in the meat processing industry.

Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration method. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation flow rate (400 L h-1) and feed temperature (30 ºC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg.L-1, 360.07±8.43 mg.L-1, 987.79±19.18 mg.L-1, 642.06±14.78 mg.L-1 (pure water); 206.62±1.37 mg.L-1, 339.72±2.89 mg.L-1, 972.72±47.49 mg.L-1, 745.97±25.45 mg.L-1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications.

The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.

Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil concentration in the emulsion affects the perception. The addition of antioxidant and retort processing was needed to overcome the nature of the emulsion that was quite susceptible to oxidation and microbial contamination. Preliminary research determined the optimum concentration of oil and antioxidant based on physical characteristics, the perception/gustation of saltiness, and emulsion oxidative stability and the results were used for further research. The final part of the research determined the effects of retort processing on emulsion stability, the perception of saltiness, and the degree of microbial contamination. Three different oil concentrations (26, 27, and 28%) and three types of antioxidants (natural vitamin E, ascorbyl palmitate and mixed tocopherol) were applied to the instant noodle seasoning oil-in-water emulsions. The results showed that using 28% oil and mixed tocopherol had the most stability, was more viscous, and had optimum salty taste perception, which significantly extended the shelf-life of the emulsion compared with the others. Retort processing for 21.5 minutes in 123.5 °C was applied to the seasoning emulsion with 28% oil content and mixed tocopherol. Although, the microbial contamination was significantly reduced, neither the stability of emulsion nor the perception of salty taste was significantly changed by the process.

Indonesian consumers are fond of commercially sterilized milk as indicated by increasing product sales. High demand for products intensifies the need to increase productivity, generally achieved by minimizing product defects. This study aimed to reduce the number of defects in commercially sterilized milk produced using overpressure rotary retorts. Based on Pareto analysis, the percentage of defective products was 5.14% of which 2.37% were dented bottles. A cause-effect diagram (Ishikawa Diagram) was used to find the root cause of dented bottles. The pressure difference between the retort chamber (external pressure) and inside the product packaging (internal pressure), and the number of bottles stacked inside the retort basket (bottle density) were found as major factors for causing dented bottles. The internal pressure was 1.20 bar higher than the external pressure. By reducing the pressure difference to 0.40 bar, the percentage of dented bottles could be reduced to 0.79%. Applying the low-est bottle density (73% of the retort basket area occupied by bottles) during the sterilization process could decrease the number of dented bottles, however, it also increased the appearance of striped lids. The best conditions for sterilization (pressure difference = 0.40 bar; number of bottles/basket = 1938 bottles) which were used in the three-month full-scale production trial reduced the percentage of defective products from 5.14% to 2.24% of which 0.76% were dented bottles. Setting the retort pressure at 2.80 bar could avoid 52,920 defective bottles of commercially sterilized products per month.

Consumption pattern among indigenous groups is usually influenced by consumers' sociocultural and perceptual factors. This study employs the binary logit model to analyse the factors that influence the consumption of sunflower oil in Kumasi, Ghana. A cross-sectional approach was used to obtain data from 200 consumers who were selected using a multi-stage sampling method. The results showed that a majority (93%) of the respondents were aware of the availability of sunflower oil on the local market and a third (69.5%) had used it for cooking before. The respondents agreed with the perception statements that sunflower oil is healthy, expensive, reduces the risk of heart diseases and cancer and has better frying performance. The empirical results of the logit regression model showed that consumption of sunflower oil is influenced by household size, awareness of the product and perceptions on health benefits, price and frying performance of sun ower oil. The price of the oil was identified as the most important constraint to its use albeit it had no negative effect on its consumption. Investments in the production and promotional strategies on the use of sunflower oil should consider the significant variables that have influence on its consumption.

Honey has long been used as a food and has been reported to have potential health benefits. In this work, total phenol content, colour and antioxidant and hepatoprotective activities of honey samples of different floral origins from the State of Hidalgo, Mexico were explored using in vitro assays. Hepatoprotective activity was measured by inhibitition of β-glucuronidase; gastroprotective activity was determined by inhibition of urease; antioxidant activity was evaluated by 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) methods. All the parameters showed significant differences (p<0.05) among honey samples. The total phenolic content ranged from 18.02 to 102.77 mg GAE 100 g-1. The colour ranged from extra light amber to dark amber. Inhibition of β-glucuronidase ranged from 23.70% to 36.00%, while urease inhibition ranged between 7.64% and 63.80%. The antioxidant activity by ABTS was between 44.68 and 441.56 mg AAE 100 g-1, and DPPH showed activities ranging from 35.64 to 573.06 mg AAE 100 g-1. All honey samples contained bioactive compounds and displayed functional properties; therefore, the honeys from this region of Mexico offer attractive characteristics for their potential use in the food industry.

Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.

The aim of this study was to investigate the influence of raw chicken meat content on the rheological properties and 3D printability of minced meat mixtures using different concentrations of raw and cooked chicken meat. The meat mass contained yolk, crushed ice, lean raw meat and cooked meat with a high concentration of connective tissue. The concentrations of raw meat added to cooked meat as a percentage of the total weight of meat were 0; 30; 40; 50; 60; 70 and 100. To determine the rheological properties, amplitude sweep and frequency sweep were carried out with a Rheostress RS 300 (Thermo Fisher Scientific Inc.). Cubes were printed, and the printability and optical impression were evaluated using grades from 1-5. The results showed that rheological properties had a strong influence on the printability of meat mass and it is necessary for G' (storage modulus) at the LVR (linear viscoelastic region) to be higher than 7000 Pa. The complex viscosity |η*| should be higher than 170 Pa, at a shear stress τ = 10 Pa, and a frequency f = 10 Hz used to guarantee sufficient solidity.