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In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short supply chain the primary products are locally processed and sold directly by the producer to the consumer. The short supply chain has different microbiological quality and safety aspects in comparison with the conventional chain. The purpose of this paper is to evaluate these aspects.

The methodology consists of analyzing the available scientific literature and results of microbiological analyses on foods from the short supply chain.

The main findings were that Listeria monocytogenes was frequently detected (15 percent) in sampled raw dairy products whereas Salmonella was not isolated in 1,023 samples. Human pathogenic vero (cyto) toxin-producing Escherichia coli and Campylobacter spp. are potential hazards, in particular for products that are not thermally treated. Data with regard to E. coli counts showed a greater variability in products from the short supply chain compared to the conventional chain.

The paper discusses strengths and weaknesses with impact on microbial quality and safety in operation of food safety management in the short supply chain vs the conventional chain.

This is the first paper that assesses the risks from the short supply chain vs the conventional chain and that makes recommendations for operators in the short supply chain.

The purpose of this pilot-scale study was to compare the quality of traditionally manufactured butters from local, small British producers with the quality of butters that are produced industrially.

Butter samples were obtained after supervised site inspections of three traditional-butter manufacturers and one large-scale butter producer. The samples were subject to initial microbiological, chemical and sensory testing, followed by a refrigerated shelf-life study over 24 weeks.

Traditional butters matched or exceeded the sensory quality of industrial butters, but spoilage microorganisms tended to grow faster on traditional butters. This seemed to be related to poorer water droplet dispersion in the manufacture of some of the traditionally made butters. Visible mould appeared on two of the traditional butters after eight weeks, but this occurred well after the nominal “best before” date.

Prolonged lockdowns due to the current coronavirus disease (COVID-19) pandemic pose a threat to the food supply chain, and food produced by local manufacturers may become increasingly important. However, are foods produced by local small-scale manufacturers of a quality comparable to that produced using large-scale production facilities? To the best of the authors' knowledge, there is no comparative study of the quality and shelf-life of traditionally-produced and industrially-produced butters. The current work presents such a comparison together with an outline of how the process of traditional butter-making differs from commercial production in Britain.

This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers.

Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella paratyphi count and presence or absence of Escherichia coli.

The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p < 0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S. aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S. paratyphi and E. coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L. monocytogenes.

The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity).

The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish.

The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers.

This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.

The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage.

The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent).

The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year.

Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.

Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.

In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.

The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

The purpose of this paper is to use Amazon River shrimp meal and cassava flour as the raw materials for the production of an extruded product. Both these raw materials are highly consumed foods in the northern region of Brazil, but are not processed industrially, only being used for local consumption and there is little in the literature concerning their use.

The study was carried out using a full 23 factorial central composite rotational experimental design with three independent variables, which were shrimp meal; feed moisture content and temperature, with four replicates at the central point and six axial points. The dependent variables were: expansion index (EI), bulk density (BD) and specific length (SL). The principal component analysis (PCA) was applied for the sensory analysis.

Almost all the parameters studied had a significant influence (p<0.10) on the responses analysed. The product was well accepted by 78.11 per cent of the volunteers. Increases in the shrimp meal and feed moisture contents strongly influenced the physical analyses (EI, BD and SL) of the extruded product. In the application of the PCA for the sensory analysis, the influence of the variables aroma, appearance and purchase intention corresponded to PC1, and that of the variables flavour, texture, global acceptance and colour to PC2.

The development of a product based on animal protein which is more available than common snacks, as a way of reducing the negative environmental impact caused by the disposal of Macrobrachium amazonicum, which is considered as accompanying fauna to artisan fishery.

The originality of this paper lies in the quest for the development and/or application of technologies that allow for the use of raw materials from the Amazon as a way of aggregating value to the existing wealth of this region.

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed.

The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period.

More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further.

The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life.

There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Kefir is a traditional fermented dairy beverage that has numerous health benefits due to the presence of bacteria and yeasts in an exopolysaccharide matrix. This study aims to isolate and identify beneficial microorganisms and evaluate the antimicrobial activity of kefir beverage against two important food-borne pathogens including Salmonella Typhimurium and Listeria monocytogenes.

Microorganisms were identified by the polymerase chain reaction with specific primers, and antimicrobial activity was evaluated by the disk diffusion method.

The following microorganisms were identified as natural inhabitants of the kefir grains: Leuconostoc lactis, Lactococcus lactis subspecies lactis, Streptococcus cremoris, Enterococcus faecalis, Enterococcus faecium, Lactobacillus helveticus, Leuconostoc mesenteroides, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium langum, Saccharomyces cerevisiae and Pichia fermentas. Also, the results obtained from the disk diffusion method showed the inhibitory effect of kefir milk on Salmonella Typhimurium and Listeria monocytogenes with an inhibitory average diameter of 8.3 ± 4–9.1 ± 2.8 and 3.4 ± 3–6.6 ± 3 mm, respectively.

The results of this study showed that Iranian traditional kefir beverage contained different species of lactic acid bacteria and yeasts and has antimicrobial activity against two important food-borne pathogens, Salmonella Typhimurium and Listeria monocytogenes, which the highest inhibitory effect was observed against Salmonella Typhimurium.

This paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producing Escherichia coli (STEC) and methicillin-resistant Staphylococcus aureus (MRSA) in cheese samples by polymerase chain reaction (PCR) method.

Almost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and the detection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values.

The results revealed that 36.99, 30.14 and 100% of cheeses exceeded the standard threshold value of E. coli (102), total coliforms (104) and S. aureus (102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value of E. coli. Also, no significant difference (p > 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates.

This research showed a general overview of the bacterial quality of cheeses in northwest of Iran.

The purpose of this paper is to portray a general situation on the microbiological spoilage aspects of agriculture and focus on the necessary management schemes of microbiological contamination aiming to deliver information on the public health safety.

A substantial number of local studies on nutritional policies have been performed earlier; however, the microbiological quality control of the agricultural products is still scarce. This review analyzes the microbiological aspects of local agricultural products together with the study findings relevant to food safety as published both globally and locally.

Ongoing awareness on the microbiological quality in accordance to the recommended microbiological limit of different fresh produces would deliver a practical outcome in the safe crop management. Information on microorganisms contaminating agricultural products is expected to ensure public health safety especially within the developing countries along with Bangladesh.

The improvements in agriculture status in Bangladesh, particularly in microbiological quality perspective, have been relatively slow, principally due to lack of knowledge on the health risks within the mass population caused by microorganisms harbored through the agricultural products. The novelty of the current review, thus, underlies the necessity of microbiological quality management of the agricultural products, projection on the specific microorganisms contaminating the agricultural products and possible disease outbreaks caused by the consumption of these contaminated products.