Raw milk dairy products, an integral part of Italian food heritage, are the primary products of small-scale farms in mountain regions where pasture is seasonal. While raw milk dairy products offer potential health benefits, their physicochemical properties make them susceptible to foodborne pathogens. Long-term surveillance of these products is essential to safeguard consumer health. Here, we present a fourteen-year microbiological surveillance of raw milk dairy products and intermediate matrices from northeastern Italy’s alpine areas, analyzing coagulase-positive Staphylococci (CPS), β-glucuronidase-positive Escherichia coli, Listeria monocytogenes, and Shiga toxin-producing E. coli (STEC). The most frequently detected pathogens were CPS and β-glucuronidase-positive E. coli, with up to 19.6% and 51.7% of samples exceeding regulatory limits, respectively. Butter, curd, and fresh cream were the most contaminated matrices. Detection rates of staphylococcal enterotoxins, L. monocytogenes, and STEC aligned with European detection averages (6.7%, 2.6%, and 2.1%, respectively). These findings underscore the necessity of Good Hygiene and Management Practices, together with regular microbiological monitoring to mitigate contamination risks, supporting the safety and quality of traditional raw milk dairy products in alpine regions.

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This study explored the flavor profiling of baked potatoes, with a focus on how maturity affects the volatile flavor. By using HS-SPME-GC-MS, sensory evaluation, multivariate statistical analysis and computational modeling, a total of 99 volatile compounds were finally identified. Multivariate statistical analysis yielded 36 different important compounds (VIP > 1, p < 0.05). Subsequently, combined with relative odor activity value (ROAV), four key compounds including 2-ethyl-3,5-dimethylpyrazine, 2,6-diethylpyrazine, ethyl acetate and benzeneacetaldehyde were identified as potential indicators of baked potatoes with different maturities. Further, molecular docking analysis revealed the interactions between key pyrazine compounds and human olfactory receptors OR5K1 through hydrogen bonds and other interactions. These findings provide new insights into the relationship between potato maturity and flavor differences, and also lays a foundation for in-depth exploration into flavor identification and perception.

Several species of the genus Acinetobacter are nosocomial pathogens with a well-documented ability to acquire resistance to multiple antibiotics. Although Acinetobacter is one of the most abundant genera in meat processing environments, data on this genus outside of clinical environments remains limited. The objective of this study was to ascertain the prevalence, diversity and antimicrobial resistance profile of Acinetobacter spp. in 200 samples collected from food contact surfaces, non-food contact surfaces, carcasses and final meat cuts across five pork, chicken and beef processing facilities, each comprising physically connected slaughterhouses and meat processing plants. Acinetobacter spp. were detected in 80% (95% CI = 71–87%) and 70% (95% CI = 60–79%) of samples from slaughterhouses and processing plants, respectively. The facilities harboured a wide diversity of Acinetobacter species, with 27 different species identified. Acinetobacter baumannii was the species most frequently detected. Whole-genome sequencing of 18 Acinetobacter spp. isolates revealed the presence of ARGs conferring resistance to beta-lactams, tetracyclines and aminoglycosides, and disclosed phylogenetic relationships with isolates from fresh meat. Phenotypic resistance to beta-lactams, fluoroquinolones, aminoglycosides, folate pathway inhibitors and/or tetracyclines was observed in 77.8% of the sequenced isolates, with 44.4% classified as multidrug-resistant. These findings identify meat processing environments as an important reservoir of Acinetobacter spp. and highlight the need for further investigation to prevent the dissemination of antimicrobial-resistant strains.

This study aimed to investigate the effects of enzyme-bacteria co-fermented rapeseed meal (FRSM) on the growth performance, serum biochemical parameters, meat quality, and lipid metabolism of finishing pigs. A total of twenty-eight Duroc × Landrace × Yorkshire finishing pigs (4 months of age; initial body weight: 60.92 ± 1.08 kg) were randomly allotted to one of four dietary treatments for a 45-day feeding trial, consisting of corn-soybean meal diet (CSD) and three experimental diets in which 50, 75 and 100% of soybean meal in the corn-soybean diet was replaced with FRSM. Results showed that replacing soybean meal with FRSM had no negative effects on the growth performance of finishing pigs, maintaining average daily gain and feed efficiency (p > 0.05). Compared with the CSD group, the FRSM group exhibited lower serum cholesterol (p < 0.05). The serum low-density lipoprotein cholesterol, alanine aminotransferase, and urea content levels were lower in the FRSM75 or FRSM100 groups than in the CSD group (p < 0.05). Compared to the CSD, FRSM feeding increased the pH24h and triglyceride content but significantly decreased the drip loss, shear force and chewiness in longissimus thoracis et lumborum (LTL) muscle (p < 0.05). Importantly, compared with the CSD, FRSM feeding significantly lowered the muscle SFA/UFA ratio, increased the PUFA/SFA ratio, and elevated threonine and valine levels (p < 0.05). The FRSM100 group exhibited further increases in umami amino acids (AAs), total essential AAs, and total AAs (p < 0.05). Morphological analysis indicated that, compared to CSD, the FRSM100 group had a significantly reduced muscle fiber perimeter in the LTL muscle (p < 0.05). Moreover, FRSM feeding up-regulated the expression levels of MyHC I and MyHC IIa and the lipogenic genes FASN, SREBP1, and SCD (p < 0.05). These results indicated that compared with rapeseed meal, FRSM exhibited a positive effect on improving the meat quality and lipid metabolism in finishing pigs and can be used as a suitable alternative protein source for soybean meal in finishing pig diets.

This study investigated Brazilian consumers’ perceptions, attitudes, and purchase intentions regarding traditional and reformulated chicken meat products (fresh sausage and burger) enriched with natural antioxidants obtained from avocado by-product extracts. A mixed-methods approach was applied, using a word association task, a Likert-scale attitudinal questionnaire, and purchase intention scales (n = 422). Word association revealed predominantly negative perceptions toward products containing synthetic antioxidants, while natural antioxidant formulations elicited positive associations related to health, naturalness, and sustainability. Attitudinal data indicated strong alignment between health consciousness, environmental concern, and openness to food innovation. Pearson correlations (p < 0.05) showed moderate-to-strong relationships (r ≥ 0.40) among beliefs about healthy eating, perceived benefits of natural antioxidants, and support for sustainable production. Contingency analyses demonstrated that belief in the health benefits of natural antioxidants significantly increased purchase intention for reformulated products, whereas consumers less engaged with healthy eating were more accepting of synthetic formulations. Noting sample limitations primarily comprising young, educated females, who correspond to the group of consumers who tend to be more sensitive to health and environmental responsibility claims, the findings highlight consumer interest in natural, functional, and sustainable meat products. These results reinforce the potential of using agro-industrial by-product extracts as natural antioxidants in meat formulations and underscore the importance of communication strategies emphasizing health, naturalness, and sustainability to improve consumer acceptance.

This study aimed to identify oligosaccharide quality markers in wine-processed Polygonati Rhizoma (WPR) and to examine how sugar components change during its repeated steaming and drying, correlating these changes with the color of the processed slices. Seven oligosaccharides were extracted from WPR using water extraction, ethanol precipitation, and preparative liquid chromatography. Identified by NMR with purities above 93%, they were DFA III (1), DFA VII (2), DFA II (3), β-D-Fructofuranose-1,2′:2,1′-β-D-Fructofuranose (4), DFA I (5), sucrose (6), and 1-kestose (7). Compounds 1–5 were newly isolated from WPR, and their contents increased post-processing. Measurements of color values, total reducing sugars, and the abundant DFA III and DFA I at different processing stages revealed a progressive darkening of the slices with more steaming cycles, showing a strong correlation between total color difference () and sugar component changes. Additionally, DFA III and DFA I levels were much higher in commercial WPR than in raw material, suggesting these difructose anhydrides as potential markers for WPR.

Dairy products have become a key part of the population’s diet due to their nutritional richness, but with increasing demand and market expansion, concerns about the quality and safety of these products have intensified, drawing public attention to the potential risks involved. Their nutritional properties are conducive to the growth of microorganisms, which can lead to contamination with pathogenic bacteria and foodborne diseases. As a common foodborne pathogen, Staphylococcus aureus is one of the main causes of foodborne diseases worldwide, and it is also a major source of the contamination of dairy products, posing a serious threat to human health. Although the traditional microbial culture method is accurate, it is cumbersome and time-consuming and requires a sterile environment and large-scale equipment, making it difficult to detect bacteria rapidly. Therefore, the development of convenient, accurate, and sensitive on-site detection methods is essential. In this study, we combined CRISPR/Cas12a technology and DNAzyme colorimetric signal output to design a naked-eye output instant detection platform for S. aureus, which can realize the naked-eye reading of the test results. After system optimization, our detection method achieved a detection limit of 100 CFU/mL for pure Staphylococcus aureus culture, with a linear range of 100–108 CFU/mL (R2 = 0.908). This method exhibits good specificity and can accurately identify Staphylococcus aureus and other common foodborne bacteria (Salmonella, Escherichia coli, Listeria monocytogenes, Lactobacillus plantarum). It is crucial that when applied to artificially contaminated milk and milk beverages, this method still maintains a detection limit of 100 CFU/mL, demonstrating its strong performance in complex food matrices without the need for complex DNA extraction. This CRISPR/Cas12a DNAzyme colorimetric bioassay can quickly (<2 h) and visually interpret results, providing a powerful, low-cost, and field-deployable tool for enhancing food safety monitoring.

Sorghum (Sorghum bicolor L. Moench) is a climate-resilient cereal with significant potential as a functional food due to its distinctive polyphenolic profile, including rare 3-deoxyanthocyanidins (3-DXAs). Broader utilisation of sorghum is limited by low protein digestibility and the presence of anti-nutritional factors, such as condensed tannins and phytates. This review consolidates current evidence on germination as a bioprocessing strategy to address these limitations and enhance the bioactivity of sorghum polyphenols. Germination activates endogenous hydrolytic enzymes, such as phytases and esterases, and upregulates the phenylpropanoid pathway through phenylalanine ammonia-lyase, which promotes the release of cell wall-bound phenolic acids and the de novo synthesis of flavonoids. A “germination paradox” is identified, in which qualitative shifts toward lower-molecular-weight, more bioaccessible aglycones enhance antioxidant and anti-inflammatory efficacy, even when total phenolic content fluctuates. The review also examines the effects of germination on digestive release, transepithelial transport, and colonic microbial transformation of phenolics. Finally, genotype- and process-dependent optimisation windows, typically 48–72 h, are delineated to balance anti-nutrient reduction with phytochemical retention, providing a basis for the development of germinated sorghum-based functional foods and nutraceuticals.

In the present study, potato starch (PS) was functionalized with theaflavin (TF). Potato starch aldehyde (DPS)–theaflavin (DPS-TF) conjugates were prepared by conjugating TF with DPS. The synthesized DPS-TF conjugates were characterized via UV–visible spectroscopy, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), proton nuclear magnetic resonance (1H-NMR) and scanning electron microscopy (SEM) analysis and tested for antioxidant and antimicrobial activities. The UV–vis spectrum results demonstrated that DPS-TF conjugates exhibited the characteristic absorption peaks of theaflavin at 280 nm, which can be attributed to the benzotropolone structure present in theaflavin. The absorbance values of the peaks progressively intensified as the concentration of grafted theaflavins increased. FTIR confirmed the depletion of the aldehyde groups and the presence of TF-specific vibrations in the conjugates in DPS-TF. 1H-NMR demonstrated that the conjugation occurred between the H-6, H-8, H-6′, and H-8′ positions of theaflavin and the aldehyde groups of starch aldehyde. XRD demonstrated that the DPS-TF conjugates were in the amorphous state. SEM observation demonstrated that DPS-TF exhibited a mixed morphology of flakes and lumps, which differed from that of native starch and starch aldehyde. The scavenging activity of DPS-TF against DPPH and ABTS radicals was significantly higher than that of DPS (p < 0.05), with the antioxidant activity increasing in line with the concentration of theaflavins. In comparison with PS and DPS, DPS-TF conjugates demonstrated superior antimicrobial activity against Escherichia coli and Staphylococcus aureus. Furthermore, an elevated grafting ratio corresponds to a heightened level of these functional properties. This study highlights the promise of the starch aldehyde–theaflavin conjugates for use as a viable antioxidant and antimicrobial agent for food applications.