506 documents found, page 1 of 51

Extending the shelf-life of live clams, Venerupis corrugata - important aspects...

Venerupis corrugata (pullet carpet shell) is a premium native clam species in Portugal. This species is highly perishable, typically sold live within 3 or 4 days, posing a significant risk of loss. Therefore, efforts to extend its shelf-life are relevant. The impact of the storage temperature (3, 5, 8 and 12 °C) on clams in plastic net bags and the effect of modified atmosphere packaging (MAP) were investigated...

Impact of fermentation on the antioxidant activity and color of haematococcus p...

Microalgae are emerging as a promising ingredient for the food industry due to their sustainable cultivation and production of a variety of bioactive compounds, including proteins, lipids, carbohydrates, antioxidant compounds, and pigments [1]. Among the many cataloged species of microalgae, two stand out in research due to their powerful applications in the pharmaceutical, nutraceutical, cosmetic, and food and...

Lemon dietary fibre-based powder as a promising ingredient for the food industr...

Lemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic compounds (PCs), and pectin) by evaluating its chemical, physicochemical, structural, techno-functional, total phenolic content, and antioxidant and antibacterial pr...

Building a community of practice to CATALYSE food safety breakthroughs

Impact of red wine vinegar-based solution on bacterial communities of squid and...

Seafood is an essential component of a balanced and healthy diet, which increases its demand. However, its biological composition and high moisture content make these products extremely perishable. To prevent spoilage, and the consequent food waste and fnancial expenses throughout the seafood supply chain, new technologies have been successfully developed to inhibit bacterial growth, the main cause of seafood s...

The Catalyse Project: a community of practice to foster food safety innovations

Impact of polysorbate 80 on the antimicrobial activity of oregano and thyme

Plant-derived essential oils (EOs) possess significant antimicrobial potential against spoilage and pathogenic microorganisms. However, their efficacy can vary depending on the test method, making it difficult to standardise results. This study aimed to investigate the effect of polysorbate 80, a common surfactant used to emulsify EOs, on antimicrobial activity and minimum inhibitory concentration (MIC) determi...

Environmental and food safety assessment of pre-harvest activities in local sma...

The popularity of small-scale and local fruit and vegetable production has increased in recent years due to perceived economic, environmental, and social benefits. However, these operations face contamination risks that both consumers and small-scale producers may underestimate. The present study aimed to assess the microbiological and chemical hazards on fruit, vegetables, soil, and water samples from small-sc...

CATALYSE Action: collaborative networks transforming food safety innovative sol...

A case study on the microbiological consequences of short supply chains in high...

Vegetables are commodities frequently sold in local markets and have been associated with foodborne outbreaks in short and local supply outlets worldwide. These outbreaks could potentially be mitigated through the implementation of good handling practices (GHPs) at points of sale. Numerous studies have assessed microbiological contamination in small-scale vegetable outlets in developing countries. In contrast, ...