Sensory analysis plays a key role in food quality evaluation, as it provides a detailed sensory profile and a direct insight into consumer perception. In the case of fish, sensory attributes such as appearance, odor, flavor, and texture are particularly relevant, as they can be significantly influenced by the mode of production (e.g., wild versus aquaculture), feeding practices (e.g., type and composition of feed), and thermal processing. Cooking can modify these sensory characteristics, making standardized evaluation protocols essential for accurate comparison and quality control. Furthermore, factors such as temperature, cooking time, and portion thickness can introduce variability in the obtained results, if not properly controlled, highlighting the need for a consistent methodological framework. This study presents the development of a standardized guide for the sensory evaluation of cooked fish, focusing specifically on Sparus aurata (gilthead seabream). The guide outlines a detailed protocol for sample preparation and serving, ensuring that cooking methods and presentation conditions are optimized to enable objective and reproducible assessments. It also defines a structured approach for conducting descriptive sensory evaluation, addressing the key organoleptic attributes. Additionally, a practical tasting sheet is provided to support the consistent recording and analysis of sensory data. The primary aim of this guide is to offer a clear, replicable tool for the sensory assessment of cooked fish, contributing to the improvement of quality control protocols in the fish industry. By promoting uniformity in terminology and evaluation methods, the guide supports both research and industrial applications, including product development, quality assurance, and sensory training.

Stingless bee honey is a functional food increasingly valued for its distinctive taste and diverse health-promoting properties. Although its antioxidant activity is well documented, the influence of the climatic conditions and bee species on its bioactive properties remains underexplored. This study investigated the effects of seasonal variation and the bee species on the antioxidant capacity of stingless bee honey under a tropical climate. Honey samples were collected throughout the year, during both the dry and rainy seasons. A comprehensive set of antioxidant assays was employed, including assays for the total phenolic content, ABTS, DPPH, superoxide anion and nitric oxide radical scavenging activities, iron-chelating activity, and ferric reducing antioxidant power (FRAP). Honey samples collected during the dry season exhibited a higher overall antioxidant capacity than those from the rainy season. Despite this trend, statistical analysis revealed no significant differences between the seasons, likely due to the consistently warm and humid conditions provided by the tropical climate. In contrast, the bee species showed a notable impact. Chaste tree honey produced by Heterotrigona itama showed significantly greater nitric oxide scavenging activity (365.31 ± 64.62 %) and FRAP (1.90 ± 0.39 mmol Fe (II)/ kg) than honey with the same botanical origin produced by Geniotrigona thoracica (276.55 ± 61.39 %; 1.47 ± 0.43 mmol Fe (II)/ kg), highlighting the considerable influence of the bee species on the antioxidant potential. These findings suggest that the stingless bee species contributes more substantially to the antioxidant profile than seasonal variation in tropical climates. These findings offer valuable insights for the industry into optimizing stingless bee honey production, particularly improving its nutritional and functional value as a health-enhancing food product.

Biofilms that contain foodborne pathogens and form on food contact surfaces pose a persistent challenge to food safety and public health. This study evaluated the biofilm inhibitory potential of sterile and neutralized cell-free supernatants (CFSs) derived from two foodborne lactic acid bacteria (LAB) strains (Enterococcus faecium LFMH-B79b and Pediococcus acidilactici LFMH_B10) against both single- and mixed-species biofilms of four target bacterial species that negatively affect food quality: Pseudomonas fluorescens, Staphylococcus aureus, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes. Bacteria in saline suspensions (8 log CFU/mL) of the target species were allowed to attach for three hours at 20 °C on model stainless steel surfaces, under either single- or mixed-species conditions, and then incubated in tryptic soy broth (TSB), with or without the addition of each LAB CFS (at 50% v/v), for up to 48 h at 20 °C. At 24 and 48 h of incubation, both planktonic and biofilm bacteria on surfaces were counted using selective plate counting. Our results indicated that in single-species biofilms, S. Typhimurium sessile cell counts were reduced by approximately 90% (1 log) after 48 h of incubation with the CFS of the E. faecium strain. A similar trend was observed in mixed-species biofilms, where co-incubation with that CFS again led to a ~1 log reduction in S. Typhimurium biofilm cell numbers. It should be noted that the observed inhibition of biofilm formation was not due to the inhibition of planktonic growth or nutrient dilution, indicating a targeted inhibitory effect of E. faecium-derived metabolites on S. Typhimurium biofilm formation. No significant biofilm inhibition was observed for the other three target bacterial species. These findings provide a strong rationale for further exploring LAB-derived metabolites for biofilm-targeted interventions in food systems, highlighting the complex nature of intercellular microbial interactions.

Australia has six endemic species of Citrus: Citrus australasica (finger lime), C. australis (Gympie lime), C. garrawayi (Mount White lime), C. glauca (desert lime), C. gracilis (Humpty Doo lime) and C. inodora (Russell River lime). However, the nutritional and chemical composition of the fruit from many species remains largely unknown. An analysis of five of the native Australian Citrus species by HPLC-UV revealed that the vitamin C content of C. inodora flesh was 4× higher than that of commercial Tahitian lime (C. × latifolia), while C. glauca had almost 7× higher vitamin C. Two species (C. australasica and C. glauca) contained quantifiable levels of pro-vitamin A (β-carotene; 7-18 mg/kg DW) in their pulp, compared to no detectable β-carotene in Tahitian lime, while the peel of C. australis contained 3× more β-carotene than Tahitian lime peel. C. australasica and C. glauca pulp contained comparable vitamin E (α-tocopherol) content to Tahitian lime, while the α-tocopherol of C. inodora was 3× higher. Furthermore, the peel of four C. australasica varieties contained 18-33× higher α-tocopherol content compared to Tahitian lime. Finally, the antioxidant capacity (DPPH assay) of C. glauca pulp was double that of Tahitian lime. These results show the promising nutritional composition of native Australian Citrus, with potential uses for fresh consumption, food processing, or in cosmetic products.

The increasing demand for sustainable and health-conscious fermented beverages has positioned sour beer as a compelling product for innovation. Apple pomace from “Golden Delicious” and “Pinova” varieties was sourced from a local orchard in Cluj-Napoca, Romania (46°48′23.26″N 23°35′18.05″E), and incorporated during wort boiling at ratios of 1:3, 1:5, and 1:10 (pomace to wort). Two fermentation approaches were employed: pre-fermentation with Levilactobacillus brevis, followed by alcoholic fermentation with Saccharomyces cerevisiae, and co-fermentation with both strains simultaneously. Control samples for both fermentation strategies were also made.

Fermentation kinetics were monitored through standard physicochemical parameters. Results showed that the presence of apple pomace contributes to a more pronounced acidification, as evidenced by a decrease in pH (from 4.25 to 4.06 in co-fermented samples and from 3.83 to 3.60 in the pre-fermented ones) and an increase in total titratable acidity (from 4.1 to 5.04 g/L lactic acid in pre-fermented conditions and from 2.5 to 3.01 g/L lactic acid in the co-fermented conditions). Regarding the alcohol content, the samples with pre-fermentation conditions and apple pomace had the lowest concentration (6.31 ± 0.04% ABV), but they had the highest value for total acidity (5.04 ± 0.07 g/L lactic acid). Apple pomace also affected the colour of the sour beer, making it lighter (from 15 EBC to 9 EBC in co-fermented conditions and from 13 EBC to 8 EBC in pre-fermented ones). The total polyphenol content was slightly higher in the co-fermented sour beers (0.459 mg GAE/mL) compared with pre-fermented beers (0.442 mg GAE/mL). The use of apple pomace from a local juice and cider producer supports sustainability by reducing food waste and promoting the circular use of local agro-resources. From a safety perspective, all fermentations were carried out under controlled conditions, ensuring the exclusion of contamination or spoilage.

Acknowledgments: This work was supported by a grant of the Ministry of Research, Innovation and Digitization, CCCDI - UEFISCDI, project number PN-IV-P7-7.1-PED-2024-0800, within PNCDI IV.

Microbial oils have been extensively considered valuable bioactive compounds due to their favorable effects on human health and, therefore, hold promising prospects for use in producing food additives and multifunctional fat replacers. The microbial conversion of whey into oils has garnered enormous attention because whey is a by-product of the dairy industry generated in significant quantities during cheese and casein manufacture. This represents a significant challenge for the dairy industry because its disposal can be costly and environmentally problematic due to its high biological oxygen demand and potential to pollute water sources.

We sought to isolate oleaginous microorganisms that are safe for human health and exhibit high levels of oil production from whey. The best-performing microorganism was then molecularly identified, and both its oil production and fatty acid composition were characterized.

Fifteen microbial strains were isolated from whey that were capable of accumulating triglycerides. Batch fermentation studies conducted with the 15 microbial isolates revealed that a yeast strain, designated as CM9b, produced the highest oil production (2.68 g/L) and oil yield (49%) from whey. Isolate CM9b was molecularly identified as Kluyveromyces marxianus, a type of yeast that is generally regarded as safe (GRAS) and widely used in the food industry. The main fatty acids in the oil derived from K. marxianus were oleic, palmitic, stearic, and linoleic acid. The fatty acid composition of the oil from K. marxianus was very similar to that of avocado oil. The advantages of cultivating K. marxianus on whey include its high percentage of oleic acid (53%) and the balance of other fatty acids (68% monounsaturated fatty acids, 32% saturated fatty acids), its capacity to generate oils in a short time, the controlled environment of production, and the relatively limited surface area required. Thus, K. marxianus shows potential as an alternative and economical source of oleic acid for the food industry.

The growing canine population in urban centers, such as Curitiba, Brazil—where there is approximately one dog for every three residents—has led to an increased demand for pet treats, including dehydrated animal by-products. While these products are widely accepted by pet owners, their microbiological quality remains underexplored, posing potential health risks to both animals and humans.This study aimed to evaluate the microbiological safety of dehydrated pig and cattle ears sold as dog treats. Twenty samples (10 bovine and 10 porcine ears) were collected from four commercial brands, grouped into four sets of five samples each from the same production batch. All samples were within the expiration date, with intact packaging and no visible alterations. Microbiological analyses were performed at the Quality Control and Food Safety Laboratory of the Federal University of Paraná, focusing on the enumeration of Total Coliforms, Thermotolerant Coliforms, yeasts, and molds. In 50% of the samples, none of the targeted microorganisms were detected. However, Total Coliforms were present in 25% (5/20), Thermotolerant Coliforms in 10% (2/20), and Molds and Yeasts in 35% (7/20) of the products. Contamination levels varied across brands but were found in both bovine and porcine samples. The presence of indicator microorganisms highlights the need for improved hygienic practices in the production and handling of these products. Such contamination poses not only a risk to animal health but also to human health through potential cross-contamination. The findings emphasize the importance of microbiological monitoring of pet treats to ensure food safety within a One Health framework.

Introduction:

Microgreens, young edible seedlings harvested at the cotyledon stage, are highly valued for their nutritional content and growing popularity as a health-conscious food. However, like sprouts, their consumption without further processing poses a food safety concern due to potential microbial contamination. This study evaluates the persistence and transmission of Listeria monocytogenes (LM) in daikon microgreens grown on a soil-free biostrate pad following seed contamination.

Methods:

Daikon seeds were spray-inoculated with a four-strain LM cocktail to achieve ~3 log CFU/g. After overnight drying, seeds were cultivated on soil-free biostrate pads for 10 days. Samples from microgreens, biostrate pads, and irrigation water were collected on days 0, 3, 7, and 10 for LM enumeration using modified Oxford agar. Data were analyzed using GraphPad Prism, with significance set at P ≤ 0.05.

Results:

LM populations increased from ~3 log CFU/g in seeds to ~6 log CFU/g in microgreens within 3 days. Similar levels were detected on the biostrate pad and in irrigation water. LM levels remained stable up to day 7 but declined by ~1.5 log CFU/g in microgreens and water by day 10. No significant change in LM levels was observed on the biostrate pad between days 3 and 7. Significant differences in LM populations were noted in microgreens and water between days 3 and 7 (P < 0.05).

Conclusion:

Seed contamination with LM can lead to significant pathogen proliferation and persistence in both edible microgreens and the production environment. These findings highlight the need for effective seed decontamination strategies to reduce cross-contamination risks during microgreen production and improve food safety.

Legumes are a highly valued food source, recognised for their rich protein content and beneficial bioactive compounds. However, their full nutritional potential can be limited by the presence of anti-nutritional factors (ANFs). Fermentation is a crucial processing method that effectively reduces ANFs while improving the bioavailability of beneficial nutrients, thereby maximising legumes' health benefits. Optimising these fermentation processes, tailored to specific legume species, is essential to exploit their inherent advantages fully.

This study investigated the impact of natural fermentation, involving the spontaneous microbial activity present in raw legume flours, carried out at 21 °C for 14 days, on fava beans (Vicia faba), chickpeas (Cicer arietinum), and grass peas (Lathyrus sativus), focusing on their microbiological and physicochemical transformations. Egocultum provided raw legume flours. Microbiological assessments revealed a consistent proliferation of lactic acid bacteria (LABs) across all the fermenting samples, with fava beans and grass peas demonstrating robust LAB growth. Chickpeas, while exhibiting fewer LABs, showed a notable presence of moulds. Yeasts were predominantly observed in fava bean samples. Physicochemical analyses revealed a decrease in the pH and a significant increase (p < 0.05, Tukey test) in the titratable acidity, with increases of 113% in fava beans, 60% in grass peas, and 53% in chickpeas. The soluble solid (°Brix) content was reduced across all the legume species. Notably, the total phenolic content significantly increased (p < 0.05) by 224% in chickpeas and 155% in grass peas, while fava beans showed a slight increase of 13%. The antioxidant activity, measured using DPPH, ABTS, and FRAP assays, showed varied responses: fava beans' activity decreased, grass peas' ABTS activity increased (with its other activities decreasing), and chickpeas' activity consistently increased across all three assays.

These findings highlight the diverse species-specific responses to this natural fermentation process. While further optimisation is required, natural fermentation presents a promising method for enhancing the functional potential of legumes, particularly by increasing the acidity and phenolic content in certain species.

Revealing the botanical composition of honey and the environment it is produced in is essential for ensuring food safety, quality control, and biodiversity monitoring. Such information also supports sustainable agricultural management and enhances our understanding of plant–pollinator interactions. This study aimed to simultaneously characterize plant communities from honey, airborne particles, and pollen using an integrated DNA metabarcoding approach.

Samples were collected from a total of 13 fields over a period of 6 months and analyzed using high-throughput sequencing of plant DNA. Taxonomic identifications were conducted using reference databases, enabling direct comparison of plant assemblages among the sample types.

The results indicated that honey reflected a broad range of floral sources visited by bees, while airborne DNA provided complementary insights into the local vegetation and environmental exposure. Pollen data offered finer-resolution information on specific floral interactions. Multivariate analyses (Bray–Curtis dissimilarity and PERMANOVA) revealed significant compositional differences between the sample types, yet common taxa such as Populus nigra, Hedera helix, and Cistus laurifolius were consistently detected across all matrices, highlighting key components of regional biodiversity.

This combined eDNA-based workflow offers a robust and non-invasive tool for tracing the botanical origin of honey and monitoring plant diversity dynamics. Beyond advancing food authenticity verification, the approach holds promise for applications in sustainable agriculture, ecological assessments, and biodiversity conservation.