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The ubiquity of Listeria monocytogenes in the environment affects the food industry and presents concerns for frozen food facilities. This study determined the prevalence and numbers of Listeria species and L. monocytogenes on raw produce arriving at frozen food facilities. Raw produce was collected using multilevel blinding protocols to ensure anonymity of participants and avoid traceback. Five raw vegetables were selected: corn, carrots, green beans, peas, and spinach. Raw products were collected after arrival at the facilities but before cleaning or other preprocessing steps that are typically performed inside the facility. The U.S. Food and Drug Administration's Bacteriological Analytical Manual method for detection of Listeria spp. and L. monocytogenes was followed, with PCR screening followed by selective plating methods. Listeria numbers were estimated from positive samples using the most-probable-number (MPN) methodology. A total of 290 samples were collected, with 96 and 17 samples positive for Listeria spp. (33.1%) and L. monocytogenes (5.9%), respectively. Enumeration data for the 96 Listeria spp. samples indicated 82 samples had greater than 100 MPN of Listeria spp. per g and 14 samples had less than 100 MPN Listeria spp. per g. The prevalence of Listeria spp. varied by commodity: spinach (66.7%), peas (50%), corn (32.2%), green beans (22.2%), and carrots (13%). L. monocytogenes prevalence was determined in corn (13.6%), peas (6.3%), and green beans (4.2%) arriving at processing facilities. Such data were previously unavailable to frozen vegetable processors and are valuable in implementing process control standards. The prevalence and pathogen concentration data from raw commodities found in this study can provide the industry with information to conduct more accurate quantitative risk assessments and a baseline to model and target appropriate pathogen reduction steps during processing. HIGHLIGHTS

Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.

The spread of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) from cold-chain foods to frontline workers poses a serious public health threat during the current global pandemic. There is an urgent need to design concise approaches for effective virus inactivation under different physicochemical conditions to reduce the risk of contagion through viral contaminated surfaces of cold-chain foods. By employing a time course of electron beam exposure to a high titer of SARS-CoV-2 at cold-chain temperatures, a radiation dose of 2 ​kGy was demonstrated to reduce the viral titer from 10

Difficulties associated with addressing research problems can revolve around the collection of data from private entities. Potential issues can arise when collecting food samples or food safety data from industry or third-party sources because of concerns about distribution or exposure of potentially sensitive information. Industry is cautious of its involvement in research projects because issues associated with production levels, capital investment, regulatory inquiries, unwarranted publicity, or other legal aspects can arise depending on the nature of information gathered, and information may be inadvertently released into the public domain. Well-designed clinical trials with animals or humans use blinding methods to reduce bias. In this study, a similar strategy was applied to acquisition of sensitive data to gather meaningful food safety related data while assuring that information provided was not at risk. Blinding methods for collecting electronic data and material samples were created to obtain materials and records directly from participating frozen food companies. This approach provided insight into current industry practices without potential downsides for participating companies. Analysis of food safety concerns using industry data and the distribution of findings can be of assistance industry-wide for conducting risk assessments and developing improved research-based food safety plans. The method described was designed to collect information using blinding protocols to reduce bias and prevent traceback to the original source. The use of blinding protocols promotes industry participation and creates data collection with anonymity for the original source, which can improve reliability of the research and applicability for industry. These blinding protocols are suitable for use in future food safety research projects involving data within and between various segments of the food industry and could be used to encourage collection of valuable industry samples and data. HIGHLIGHTS

BACKGROUND The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing. The influence of low-frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders in air and water mediums was investigated. The effects of different ways of thawing, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), and microwave thawing (MT) on the thawing time and quality of radish samples was studied. RESULTS The results showed that thawing time decreased remarkably in air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of the drip loss increased. The firmness of thawed radish samples also decreased significantly compared with the fresh samples. Microwave thawing had the highest thawing rate, but the microstructure of MT radish samples was damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C content. In comparison with the AT, WT, and RT, a significant reduction in thawing time could be achieved for UWT (P

During radio frequency (RF) thawing-tempering (defrosting) of frozen food products, some regions, mostly along the corners and edges, heat-thaw first due to the strong interaction of electric field and evolved heating leading to temperature increase. Resulting higher power absorption along these regions, compared to the rest of the volume, is the major cause of this problem. Besides, increase in temperature with phase change results in a significant increase of dielectric properties. This situation leads to runaway heating, which triggers the non-uniform temperature distribution in an accelerated manner. All these power absorption and temperature non-uniformity-based changes lead to significant quality changes, drip losses, and microbial growth. Based on this background, the objective of this review was to provide a comprehensive background regarding the most relevant and novel defrosting application studies using RF process, dielectric property data for frozen foods in the RF band, and novel mathematical modeling based computer simulation approaches to achieve a uniform process. Experimental and modeling studies were related with electrode position, sample geometry and size, electrode gap of the applied RF process, and the potential of charged electrode. Applying translational and rotational movement of the food product and the charged electrode vertical movement during the process to adjust the electric field and use of two-cavity systems and curved electrodes were also explained in detail. The data presented in this review is expected to give an insight information for further development of innovative RF thawing/tempering systems.

Ice crystal growth during cold storage presents a quality problem in frozen foods. The development of appropriate technical conditions and ingredient formulations is an effective method for frozen food manufacturers to inhibit ice crystals generated during storage and distribution. Ice-binding proteins (IBPs) have great application potential as ice crystal growth inhibitors. The ability of IBPs to retard the growth of ice crystals suggests that IBPs can be used as a natural ice conditioner for a variety of frozen products. In this review, we first discussed the damage caused by ice crystals in frozen foods during freezing and frozen storage. Next, the methods and technologies for production, purification and evaluation of IBPs were summarized. Importantly, the present review focused on the characteristics, structural diversity and mechanisms of IBPs, and the application advances of IBPs in food industry. Finally, the challenges and future perspectives of IBPs are also discussed. This review may provide a better understanding of IBPs and their applications in frozen products, providing some valuable information for further research and application of IBPs.

This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β-carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra-high performance liquid chromatography-electrospray by ionization-mass spectrometry (UHPLC-ESI-MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at -18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. PRACTICAL APPLICATION: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.

Introduction: Plasmid-mediated resistance to β-lactam and fluoroquinolone antibiotics was investigated in Enterobacteriaceae isolated from retailed frozen chickens from Brazil, South Africa and Mozambique. Methodology: Carcass swabs and the liquid thaw of 33 chickens from each of the three countries constituted the total sample size of 198. Isolates were identified by biochemical tests, antibiotic susceptibility was ascertained by the disc diffusion assay and β-lactamases were detected using the double-disk synergy test. PCR was used to detect the presence of blaCTX-M, blaSHV, blaTEM, blaCMY, blaMOX, blaFOX, blaDHA, qnrB, qnrD, qnrS and qepA genes. A random selection of CTX-M genes was sequenced. Results: The 198 samples yielded 27 (13.6%) putative extended-spectrum β-lactamase (ESBL)-positive isolates, 15 from carcass swabs and 12 from the liquid thaw from 22 chickens with 19, 5 and 3 isolates from South African, Mozambican and Brazilian chicken, respectively. Isolates exhibited the following resistance: ampicillin 100%, ceftriaxone 89%, trimethoprim-sulfamethoxazole 78%, cefotaxime 74%, ciprofloxacin 70%, ceftazidime 67%, cefoxitin 22% and gentamicin 8%. The predominant putative ESBL gene was blaSHV (85%), followed by blaCTX-M (62.9%) and blaTEM (44.4%) whilst blaMOX and blaDHA were the most common pAmpC genes at 33.3%. The predominant plasmid-mediated fluoroquinolone-resistance gene was qepA (22.2%). DNA sequencing identified blaCTX-M-55/-79/-101/-164. ERIC–PCR profiles did not show strong evidence of clonality. Conclusion: The Mozambican population is exposed to a reservoir of plasmid-mediated, and hence mobile β-lactam and quinolone resistance genes via imported, and to a lesser extent, locally produced poultry. This presents a food safety concern.

This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [RH and RL], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of RL + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated RH + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.

A hybrid mixture theory (HMT)-based unsaturated transport (pores not saturated with liquid) model was applied to a food matrix subjected to freezing and freeze-thaw cycles. The model can explain the fluid, species, and heat transport, ice formation, thermomechanical changes, and the freezing point depression occurring inside food biopolymers during freezing. Volume changes during freezing were calculated using the stresses due to pore pressure and the phase-change based mechanical strain. The Eulerian-Lagrangian transformation was performed for solving the equations using a finite element mesh in Lagrangian coordinates. The predicted temperature profiles for constant and fluctuating freezing temperature conditions showed agreement with experimental data with reasonable accuracy (RMSE = 2.86°C and 2.23°C, respectively). The multiscale transport model coupled with a physical chemistry-based relation was able to predict solute concentration and the freezing point depression in potatoes with greater accuracy than an empirical equation published in the literature. Sudden temperature fluctuations representing the opening and closing of a freezer door were investigated using this solution scheme, and conditions causing less damage to the food were identified. PRACTICAL APPLICATION: Food materials are subjected to freeze-thaw cycles during storage, shipping, and distribution to the consumers. The study uses numerical modeling and experimental validation to elucidate the principles affecting ice formation, solute migration, and temperature changes. Outcomes will allow processors to improve the quality of frozen foods with improved design of freezing operation, and storage and distribution strategies.

The effects of freeze-thaw (F-T) cycles on the shape retention of antifreeze peptides-based surimi ink (ASI) 3D structures were analyzed. The results showed that the ASI 3D structure has good shape retention ability, and the width, height, weight, and water holding capacity were 22.42 mm, 21.07 mm, 9.99 g, and 68.30 % even after F-T 4 times, respectively. The average area and equivalent diameter of ice crystals in ASI 3D structures only expand from 0.001 mm

The aim of this study was to determine the effect of completely or partially replacing fresh foods from the broodstock diet with an experimental diet. During a 40-day period, three dietary treatments were tested on Litopeaneus vannamei broodstock. As part of the first dietary treatment, denoted as "FF", broodstock shrimp were fed only fresh frozen food (squid, polychaete, mussel and Artemia biomass). The second treatment denoted as "ED" was 100% an artificial experimental diet. The third treatment, denoted as MD, comprised both the experimental diet and the fresh-frozen food (only squid and mussel were used). In terms of fertile spawns, females with ≥ 1 spawn, females with ≥ 2 spawn, and fecundity, the MD treatment did not differ significantly from the FF treatment. Fecundity was lowest among females receiving the ED treatment. MD treatment demonstrated equivalent fertility in females, and sperm rate in males to that of the FF treatment. The highest normal sperm rate was found in the ED and MD treatments. As a result, a combination of fresh food and the experimental diet resulted in a more balanced reproduction performance.

En la actualidad, el país no posee una planta procesadora de papa, debido a que no cuenta con maquinaria adecuada para realizar la industrialización de esta materia prima (Agraria, 2019). El proyecto presentado surge como una iniciativa para la implementación de una planta procesadora de este insumo en Lima Metropolitana buscando ofrecer un producto que explote los beneficios y propiedades de la papa y del mismo modo genere una sensación de calidad y buen sabor en el mercado objetivo, población de Lima Metropolitana con nivel socio económico A, B y C en un rango de edad de 20 a 49 años de edad. Utilizando la metodología de ranking de factores se evaluó factores determinantes para la correcta ubicación determinando que la planta industrial se ubicará en el distrito de Santa Anita, en la provincia de Lima Metropolitana. El tamaño de la planta se definirá en base a la demanda del mercado objetivo, siendo de 137 930 bolsas de 2.5 kilogramos para el año 2024. En base a este tamaño se procederá a elaborar el diseño y la distribución de la planta. La producción del producto final se realizará de forma semi automática, siendo la operación de freído clave para el flujo de elaboración debido a que es el cuello de botella. Haciendo uso del método de Guerchet se encontró que el área mínima ideal para la zona de producción es de 66,97 metros cuadrados. Finalmente, el análisis económico y financiero demuestra que el proyecto es viable debido a que muestra resultados aceptables, siendo evaluados bajo un costo de oportunidad de los accionistas de 18,63%. Por último, se procederá a evaluar los índices de rentabilidad del proyecto y los indicadores sociales para lograr un mayor análisis de los resultados. El estudio de pre factibilidad en el presente proyecto aplica los conceptos y herramientas de la ingeniería industrial. At present, the country does not have a potato processing plant, due to the fact that it does not have adequate machinery to carry out the industrialization of this raw material. The project presented arises as an initiative for the implementation of a processing plant for this input in Metropolitan Lima seeking to offer a product that exploits the benefits and properties of the potato and in the same way generate a sense of quality and good taste in the target market, Population of Metropolitan Lima with socioeconomic level A, B and C in an age range of 20 to 49 years. Using the factor ranking methodology, determining factors for the correct location were evaluated, determining that the industrial plant will be located in the district of Santa Anita, in the province of Metropolitan Lima. The size of the plant will be defined based on the demand of the target market, being 137 930 bags of 2,5 kilograms for the year 2024. Based on this size, the design and distribution of the plant will proceed. The production of the final product will be carried out semi-automatically, with the frying operation being the key to the processing flow because it is the bottleneck. Using the Guerchet method, it was found that the ideal minimum area for the production area is 66,97 square meters. Finally, the economic and financial analysis shows that the project is viable because it shows acceptable results, being evaluated under an opportunity cost of the shareholders of 18,63 %. Finally, we will proceed to evaluate the profitability indexes of the project and the social indicators to achieve a greater analysis of the results. The pre-feasibility study in this project applies the concepts and tools of industrial engineering.

El presente trabajo plantea un estudio de prefactibilidad para la implementación de un servicio de almacenamiento congelado para productos hidrobiológicos. Con este proyecto buscamos que los comercializadores de productos hidrobiológicos tengan la posibilidad de almacenar sus productos congelados de manera óptima y por consiguiente poder aumentar su portafolio y mejorar sus márgenes en época fuera de temporada porque aumenta el precio del producto. Esto porque la oferta de almacenamiento especializado en productos congelados es limitada en el Perú. La demanda del proyecto para el año 2022 es de 623,90 miles de Tm, y para el último año, de 774,57 miles de Tm. Calculamos esta demanda proyectando la venta interna más las exportaciones de hidrobiológicos congelados en el país. El precio por posición es de S/ 240 por posición día/mes. El centro de almacenaje está ubicado en Lurín, Lima. Para seleccionar la ubicación utilizamos el método de ranking de factores. El tamaño de planta obtenido es de 3 888 posiciones, definido por el tamaño tecnología. Se cuenta con tres almacenes de 1 296 posiciones cada uno. Utilizamos herramientas para definir los procesos y realizar el cálculo de la capacidad instalada. Calculamos el área para cada zona de trabajo y determinamos que la superficie del centro de almacenamiento sea de 6 384 m2. El modelo societario seleccionado es una Sociedad Anónima Cerrada (S.A.C.) que cuenta con un gerente general y tres jefes de áreas (logística, comercial, administración y finanzas). Concluimos que el proyecto es viable. La inversión total es de S/ 15 701 541, la cual es financiada por Scotiabank en un 56% y por capital propio en un 44%. El VAN económico es de S/ 7 216 913 y el VAN financiero es de S/ 9 983 219; y la TIR económica de 26% y la TIR financiera de 45%. The present assignment proposes a pre-feasibility study for the implementation of a frozen storage service for hydrobiological products. With this project we want that the marketers of hydrobiological products have the possibility of storing their frozen products in an optimal way and be able to increase their briefcase, improve their margins when it is out of season because increase the price of the product. This is because the supply of specialized storage for frozen products is limited in Peru. The demand for the year 2022 is 623,90 thousand Tm, and for the last year is 774,57 thousand Tm. The demand was calculated projecting the internal sell plus exportations of frozen hidrobiogicals in the country. The positions price is S/ 240 for position day/month. The location of the warehouses will be in the district of Lurín, Lima. For that, we used the method of ranking of factors. The plant size obtained was 3 888 positions throughout the storage centre. We define this dimension by technology size. It was determined that we will need 03 storages of 1 296 positions. Tools were used to define the processes and calculate the installed capacity. The area for each work zone was calculated and the surface of the storage centre was determined to be 6 384 m2. It was defined an anonymous society (S.A.C. Sociedad Anónima Cerrada) will be formed and we will have a general manager and three area managers (Logistics, Commercial, Administration and Finance). It was determined that the project is viable. S/ 15 701 541 will be invested, which will be financed by Scotiabank by 56% and by equity capital by 44%. The economic NPV is S/ 7 216 913 and the financial is S/ 9 983 219; and the economic IRR of 26% and a financial IRR of 45%.

En el presente trabajo se realizó un estudio de prefactibilidad para la instalación de una planta de hamburguesa de anchoveta, con el objeto de determinar la viabilidad técnica, de mercado, económica, social y ambiental de la instalación de la planta. Con esto, se buscará mitigar la problemática que es la alta tasa de obesidad generada por malas prácticas alimenticias. Se determinó que el mercado objetivo serán las personas de Lima Metropolitana entre los NSE B y C, que lleven una alimentación saludable y personas con sobrepeso u obesidad. Además, se calculó la demanda anual del proyecto el cual es 310 181 cajas de 6 hamburguesas. Se estableció que la ubicación óptima de la planta es Paracas de la provincia de Pisco. Además, se determinó que el tamaño de planta estará limitado por el tamaño de mercado. Se determinó que se requerirán quince operarios, se armó el plan de producción anual, el requerimiento de materia prima y el plano de la industria con un área total de 781 ¿2 . Se verificó que el proyecto será rentable y viable. Esto obteniendo, luego de la evaluación económica, un VAN de 1 328 241.4 soles y un TIR de 29.53% mayor al COK de 13.58%. Asimismo, se realizó la evaluación financiera, obteniendo un VAN de 1 374 972.4 soles y un TIR de 34.37%. Se midió la contribución social del proyecto de inversión, demostrados con el cálculo del valor agregado, densidad de capital, productividad de mano de obra, intensidad de capital y la relación producto-capital. Los resultados fueron, respectivamente, 7 695 782.3 soles, 92 582.4 soles/habitante, 112 406.80 soles/habitante, 27.67% de valor agregado sobre las materias primas respecto a la inversión total, y 3.6141 veces la inversión. In the present work, a pre-feasibility study was carried out for the installation of an anchovy hamburger plant, in order to determinate the technical, market, economic, social and environment viability of the plant installation. With this, it will seek to mitigate the problem that is the high rate of obesity generated by poor eating practices. It was determined that the target market will be people from Metropolitan Lima between NSE B and C, who have a healthy diet and people who are overweight or obese. Regarding the 5 Porter factors, these present a high degree. In addition, the demand for the project was calculated, which is 310 181 boxes of 6 hamburgers. It was established that the optimal location of the plant is Paracas in the province of Pisco. In addition, it was determined that the plant size will be limited by the market size. It was determined that fifteen operators will be required, the annual production plan, the raw material requirement and the industry plan were put together with a total area of 781 ¿2 . It was verified that the project will be profitable and viable. This obtaining, after the economic evaluation, a NPV of 1 328 241.4 soles and an IRR of 29.53% higher than the COK of 13.58%. Likewise, the financial evaluation was carried out, obtaining as a NPV of 1 374 972.4 soles and an IRR of 34.37%. The social contribution of the investment project was measured, demonstrated by calculating the added value, capital density, labor productivity, capital intensity and the product-capital ratio. The results were, respectively, 9 160 959 soles, 92 582.4 soles/inhabitant, 112 406.8 soles/inhabitant, 27.67% of added value on raw materials with respect to total investment, and 3.6141 times investment.

El presente trabajo de investigación tiene como objetivo realizar un estudio de mejora en la línea de procesamiento de pota (Dosidicus gigas) congelada en una empresa de industria alimentaria ubicada en Lima, Perú; con la finalidad de mejorar la productividad de la línea. La pota es un molusco marino abundante en el mar peruano, concentrando “el 43% de las exportaciones pesqueras no tradicionales del país” (Lozada, 2019). En los últimos años, Perú se ha situado dentro de los 5 principales exportadores de pota a nivel mundial, consiguiendo una facturación de US$ 230 millones en el 2018 (Sistema Integrado de Información de Comercio Exterior, 2019). En La Empresa, la pota representa el 13.15% de las ventas totales de la Unidad de Procesos Industriales, por lo que el estudio se enfoca en mejorar la productividad de la línea, la cual al inicio de este estudio fue de 0.18 kg/S/. Se encontró que la principal causa de la baja productividad es la variabilidad de disponibilidad de materia prima, es decir, existen periodos en los cuales la pota es muy escasa. La solución propuesta fue implementar una nueva línea de procesamiento secundario de anillas y botones de pota precocida y congelada, ya que es un producto con valor agregado que puede venderse a mercados extranjeros a mayor precio. Se calculó una demanda de proyecto de 172 370.48 kg de producto terminado para el último año del proyecto, cuya presentación será en bolsas de 2 lb de anillas y botones, a un precio CIF de US$ 4.20 y US$ 3.40 respectivamente, para exportación al mercado de Estados Unidos. Finalmente, se evidencia que la productividad aumenta a 0.21kg/S/. La inversión total para implementar la mejora es de S/. 513 047.54; se obtuvo un VANF de S/ 1 066 135.84, TIR 84%, COK 15.48% y un B/C de S/.4.46. The following investigation has the objective of studying the improvements in the processing line of frozen Peruvian squid (Dosidicus gigas) in an industry located in Lima, Peru; with the ultimate goal being that of improving the productivity of the processing line. Humboldt squid or Peruvian squid is a marine mollusk abundant in the Peruvian sea, concentrating "43% of the country's non-traditional fish exports" (Lozada, 2019). In the last few years, Peru has been one of the five largest exporters of Peruvian squid at the global level, achieving a turnover of US$ 230 million in 2018 (Sistema Integrado de Información de Comercio Exterior, 2019). Currently, the Peruvian squid species represents 13.15% of total sales in the Industrial Processes Unit, main reason why the study focuses on improving the productivity, which, at the beginning was 0.18 kg/S/. It was discovered that the central cause of low productivity was variability of the availability of raw materials; there exist periods in which the company does not process Peruvian squid because there are periods in which the squid is very scarce. The proposed solution was to implement a new processing line of squid rings and buttons made from pre-cooked and frozen Peruvian squid, this is a product of greater benefit and therefore it could be sold to foreign markets at a higher price. This would allow for constant production and so the profit margins will be greater. The project demand for the last year of the project was 172 370.48 kg of finished product, which will be sold in a 2lb bag presentation of squid rings and buttons at a CIF price of US$ 4.20 and US$ 3.40 respectively, for export to the United States market. The productivity ratio improved to 0.21kg/S/. The total investment to implement the improvement is S513 047.54, achieving a VANF of S/ 1 066 135.84, TIR 84%, COK 15.48% and B/C of S/.4.46.

Objectives The purpose of this study was to determine whether eating non-home-prepared meals (NHPM), including fast food, ready-to-eat foods, and frozen foods, was associated with self-reported infertility in the United States women. Methods Data on diet and infertility from women aged 20-49 years who participated in the 2013-2014 and 2015-2016 National Health and Nutrition Examination Surveys were analyzed (n=2143). Dietary information, including the number and types of NHPM consumed, was obtained from a self-reported questionnaire, and infertility status was analyzed using the following question, "Have you ever attempted to become pregnant over a period of at least a year without becoming pregnant?" Results The frequency of NHPM consumption was positively associated with self-reported infertility after adjusting for confounding effects (odds ratio [OR], 2.82; 95% confidence interval [CI], 1.48 to 5.38 of g1 vs. 0 NHPM/d). The odds of infertility were 2-3 times higher in women who consumed fast food than in those who did not consume fast food (OR, 2.73; 95% CI, 1.15 to 6.48 of g1 vs. 0 times/d). Conclusions The frequency and types of NHPM may be a factor contributing to infertility. Although our findings require confirmation, they suggest that eating out may be deleterious to women fecundity.

Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.

Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months. Results showed that initial lipid hydroperoxide concentrations increased in both breast and leg meat within the first week of refrigerated storage and also was ongoing during the first three to four months of frozen storage. A higher (p &lt, 0.05) PUFA content in leg meat, especially in broilers fed a vegetable-oil-blended diet, corresponded to greater tendency for generation of primary lipid oxidation products after refrigerated and frozen storage (p &lt, 0.05). The inclusion of powdered ginseng prong in broiler diets significantly inhibited (p &lt, 0.05) secondary lipid oxidation products (e.g., malonaldehyde [MDA]) formation in both stored leg and breast meat, compared to controls. Significant interactions (p &lt, 0.05) were obtained for storage time and inclusion of ginseng against production of primary and secondary lipid oxidation in broiler breast and leg meats from broilers fed PUFA-containing diets. We conclude that including ginseng prong in broiler growing diets represents a viable strategy to control lipid oxidation in refrigerated/cold-stored meat products.

A 7-plex immunoassay capable of detecting cashew, egg, hazelnut, milk, peanut, shrimp, and soy allergens was used to screen meals ready-to-eat (MREs) and frozen meals that contained meat or poultry. The same food matrices were also evaluated using single individual allergen immunoassays. Multiplex and single allergen test results were compared with the allergen declared on the food label, which was considered the standard. For both the frozen meals (n = 113) and MREs (n = 24) each analytical method failed to detect allergens that were declared on product labels, but only in frozen meals were allergens detected that were not declared on the label. Undeclared allergens were detected for egg in 1.8% (2/113) and for soy in 7.1% (8/113) of frozen meals. Labelled allergens were not detected in 0.9% (1/113) of milk, 4.4% (5/113) of egg, and 15% (17/113) of soy allergens in frozen meals. Assay performance for evaluating allergens in MREs was poor.

This Work Project presents a Nomad Foods Equity Research with a perspective regarding the company’s future performance. Nomad Foods belongs to the European leaders in the frozen food’s industry. The company’s value was computed based on its expected cash flows. The recent pandemic outbreak and the lockdowns established worldwide, enhanced the company to increase its revenues at an outstanding level since the durability and convenience of its products perfectly met population’s needs during the pandemic. Consequently, Nomad Foods valuation depends on COVID-19 evolution. The one year expected return is 8.71%,therefore the final recommendation is to HOLD Nomad Foods’ position.

The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting low concentration differences in solutions. It could have unparalleled advantages for meat quality control, but the challenges of standardized meat extraction methods represent a backdrop that has led to its scanty application in the meat industry. This study aimed to determine the optimal dilution level of meat extract for e-tongue evaluations and also to develop three standardized meat extraction methods. For practicality, the developed methods were applied to detect low levels of meat adulteration using beef and pork mixtures and turkey and chicken mixtures as case studies. Dilution factor of 1% w/v of liquid meat extract was determined to be the optimum for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w chicken in turkey and pork in beef with linear discriminant analysis accuracies (LDA) of 78.13% (recognition) and 64.73% (validation). Even higher LDA accuracies of 89.62% (recognition) and 68.77% (validation) were achieved for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w of pork in beef. Partial least square models could predict both sets of meat mixtures with good accuracies. Extraction by cooking was the best method for discriminating meat mixtures and can be applied for meat quality evaluations with the e-tongue.

Background: In Sweden and Europe adults fail to reach the recommendations for fruit and vegetable intake. Additionally in Sweden, young adults have the worst overall diets. Frozen vegetables have shown to take less time to cook, are less expensive and might be healthier than fresh vegetables. Aim: The aim of this study was to explore by interviews how 18-30-year-old individuals experience eating microwaved frozen vegetables. Method: This study was a focus group interview with an intervention. The study recruited 13 individuals who microwaved frozen vegetables for a week. Three virtual focus group interviews were conducted. Results: Five categories were found which described how the participants perceived eating frozen vegetables. 1) The idea of eating frozen vegetables, 2) The attributes of frozen vegetables, 3) Prefer other/different, 4) The microwave oven routine as a whole, and 5) Vegetables in relation to meals. Many enjoyed eating microwaved frozen vegetables although other vegetables and cooking methods were preferred. The advantages and disadvantages discussed by the participants resulted in four categories. 1) The cooking, 2) At the dinner table, 3) Experiences of frozen vegetables as a product, and 4) The importance of cost. Many advantages were found in category one and three, but an overall downside was the lack of variation. Conclusion: It is important when designing methods to increase individuals vegetable intake that the method is simple, not time-consuming, flexible and have variation. The microwave oven fulfils most of these criteria, however it might not be for everyday use and individuals who enjoy cooking. Bakgrund: Vuxna i Sverige och Europa når inte upp till rekommendationerna för frukt och grönsaksintag. Dessutom har unga vuxna den sämsta övergripande kosten i Sverige. Frysta grönsaker har visat sig ta mindre tid att tillaga, är inte lika dyra och kan vara hälsosammare än färska grönsaker. Syfte: Syftet med denna studie är att undersöka via intervjuer hur 18-30 åriga individer upplever att äta mikrovågsuppvärmda frysta grönsaker. Metod: Den här studien är fokusgruppstudie med en intervention. Studien rekryterade 13 individer som mikrovågsugns värmde frysta grönsaker i en vecka. Sedan utfördes tre virtuella fokusgrupper. Resultat: Fem kategorier hittades som beskriver hur deltagarna upplevde att äta frysta grönsaker. 1) Föreställningen av att äta frysta grönsaker, 2) Frysta grönsakers egenskaper, 3) Föredrar annat, 4) Mikrovågsugnrutinen som helhet, och 5) Grönsaker i relation till måltider. Många av deltagarna tyckte det var trevligt att äta mikrovågsugnsuppvärmda frysta grönsaker även om dem föredrog andra grönsaker och tillagningsmetoder. Fördelarna och nackdelarna deltagarna diskuterade resulterade i fyra kategorier. 1) Matlagningen, 2) Vid matbordet, 3) Erfarenheter av frysta grönsaker som produkt, och 4) Vikten av kostnad. Många fördelar hittades i kategori ett och tre men en gemensam nackdel som deltagarna upplevde var en avsaknad av variation. Slutsats: Det är viktigt vid design av metoder som ska öka individers grönsaksintag att metoden är lätt, icke tids konsumerade, flexibel och har variation. Mikrovågsugns rutinen uppfyller de flesta av kriterierna, men den kanske inte är till för daglig användning och för individer som gillar att laga mat.

El trabajo nace bajo la necesidad de hacer frente al creciente ingreso de papas pre fritas importadas, las cuales son traídas en su mayoría de países europeos, ofreciendo un bien fabricado en el Perú. El producto a ofrecer es papa única pre frita congelada dirigida a restaurantes en un esquema de venta B2B. Bajo los estudios de macrolocalización se concluyó que la zona más propicia para la instalación de la planta sería en la capital del Perú: Lima, y de acuerdo a la microlocalización el distrito elegido es Lurín. La planta utilizará como materia prima papa única cosechada íntegramente en el Perú; lo cual, revaloriza la identidad nacional del producto (aspecto fundamental que será remarcado en la estrategia de venta). Para el último año del proyecto, la producción será de 229 239 bolsas de 2,5 kg de papa única pre frita congelada. La organización contará con 20 colaboradores (12 operarios y 8 administrativos). “DOÑA PAPA” es la marca planteada con el slogan “Fruto de lo nuestro, peruana de corazón”. La inversión del proyecto requerida es de S/ 1 180 460,39 la cual será financiada en un 60%. Los análisis económicos y financieros respaldan la presente investigación con los siguientes indicadores: Costo de oportunidad de capital (COK) de 20,77%, VANE de S/ 196 136, TIRE de 25,61%, periodo de recupero económico de 6 años y 1 mes, VANF de S/ 400 467, TIRF de 38,07% y periodo de recupero financiero de 5 años y 1 mes. The work was born out of the need to face the growing income of imported pre-fried potatoes, which are brought mostly from European countries, offering a good manufactured in Peru. The product to be offered is single frozen pre-fried potato aimed at restaurants in a B2B sales scheme. Under the macro-location studies, it was concluded that the most favorable area for the installation of the plant would be in the capital of Peru: Lima, and according to the micro-location the chosen district is Lurín. The plant will use single potato harvested entirely in Peru as raw material; which revalues the national identity of the product (a fundamental aspect that will be highlighted in the sales strategy). For the last year of the project, the production will be 229 239 bags of 2,5 kg of frozen pre-fried única potato. The organization will have 20 employees (12 operators and 8 administrative staff). “DOÑA PAPA” is the brand raised with the slogan “Fruit of what is ours, Peruvian at heart”. The investment required for the project is S/ 1 180 460,39 which will be financed by 60%. The economic and financial analyzes support this research with the following indicators: The opportunity cost of capital (COK) is 20,77%, NPVE (Net Present Value Economic) of S/ 196 136, IRRE (Internal Rate of Return Economic) of 25,61%, economic recovery period of 6 years and 1 month, NPVF (Net Present Value Financial) of S/ 400 467, IRRE (Internal Rate of Return Financial) of 38,07%, financial recovery period of 5 years and 1 month.

Treatment and disposal are two main approaches for water cycle management in the oil and gas industry. Freeze concentration has been identified as one of the methods to separate water from wastewater samples. The conventional method used for solution movement in progressive freezing technique is stirring by a stirrer. However, the stirrer requires frequent maintenance as it needs to be cleaned and requires longer cleaning time due to the complex structure of a stirrer. Thus, the new solution movement for progressive freezing is proposed, which is circular moving progressive freezing. This study aims to remove water from the wastewater sample (i.e., produced water). To optimize and investigate the effect of coolant temperature, freezing time and rotation speed, response surface methodology (RSM) was applied to determine the efficiency of the process and central composite design (CCD) was used to design the experiment. From the results, the optimum parameters were determined at the freezing time of 22.79 min, coolant temperature of &minus, 14.89 &deg, C and rotation speed of 59 rpm. To evaluate the accuracy of the optimization process, a validation experiment was performed and water removal value of 89.67% was achieved.

El proyecto de investigación tuvo como principal objetivo la implementación de una planta productora de hamburguesas congeladas de faláfel empaquetadas en cajas de 4 unidades. Con el fin de realizar el estudio, se investigó y evaluó el mercado, la viabilidad técnica del proceso productivo y la viabilidad económica-financiera del proyecto. En primera instancia, se realizó un análisis del mercado para determinar la factibilidad de la comercialización del producto en estudio en los segmentos B y C, dentro del rango de edad de 18 a 45 años. Es importante resaltar que el público objetivo será la población perteneciente a Lima Metropolitana. De esta manera, se calculó una demanda de 105 599 empaques para el primer año. Posteriormente, mediante el método de ranking de factores, se determinaron las ubicaciones estratégicas para la macro y micro localización, las cuales fueron la región de Lima y el distrito de Lurín respectivamente. Asimismo, se determinó el tamaño de planta mediante el análisis del tamaño - materia prima, mercado, tecnología y punto de equilibrio. Se concluyó que el tamaño de planta se encuentra limitado por la demanda del proyecto, la cual resulta de 108 861 empaques para el año final del proyecto. Luego, se procedió a realizar la ingeniería del proyecto donde se definieron las características técnicas del producto, así como la selección del proceso de producción, las maquinarias y los equipos a utilizar. Cabe recalcar que se efectuó también el estudio de los requerimientos de materia prima por año, se establecieron los estándares de calidad para el proceso productivo, y se determinó que el cuello de botella fue determinado por la operación de congelado con 113 871 empaques. Por último, en referencia al análisis económico-financiero del proyecto, se determinó que la inversión total requerida es de S/995 784, la VAN esperada es de S/356 976, el TIR financiero de 53.14%, la relación beneficio/costo es de 2.19, y el periodo de recupero de 2 años y 4 meses. Por lo tanto, se concluye que el proyecto es viable y se debe invertir en él. The principal objective of the investigation project was the implementation of a frozen falafel hamburger plant that comes in 4-unit box. With the intention of doing. In order to carry on the study, it was necessary to investigate and evaluate the market, the technical viability of the production process and the economic-financial viability of the project. In the first instance, an analysis of the market was necessary to determine if it was viable the commercialization of the product on the socioeconomic status B & C and on the range of age between 18 and 45 years old. It’s important to specify that the public analyzed for the project will be does living in metropolitan Lima. With this analysis, the demand was calculated in 105 599 packs of hamburger for the first year. Then, according to the ranking of elements it was determined the strategic locations for the macro and micro localizations, which were Lima and Lurin accordingly. Also, it was determined the size of the plant with the analysis of size – raw material, market, technology and point of equilibrium. It was concluded that the optimal size of the plant is limited by the projects demand, which is 108 861 packs of hamburger in the last year of the project. Afterwards, the project engineering was realized, which helped determine the technical characteristics of the product and the production process, the machines and the equipment to use. Also, the requirements of raw materials for each year and the quality standards for the production process were established, it was determined that the bottle neck corresponds to the freeze operation with 113 871 packs of hamburger. Finally, the economic-financial analysis of the project determined that the total inversion required is S/995 784. It was determined that the expected VAN it’s S/356 976, the financial TIR it’s 53.14%, the ratio benefit/cost it’s 2.19 and that the period of recovery it’s 2 years and 4 months. Therefore, the conclusion is that the project is viable and it should be invested in.

This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure damage and protein structure changes of prepared beef steak during freezing. The scanning electron microscopy results showed that LVEF-assisted freezing (LVEFF) minimized the gaps in the cross section between muscle fibers induced by freezing and thus improved fiber compactness. Furthermore, LVEFF reduced the length of the enlargedsarcomere, repaired theZ-line fractures, and intensified the dismission of the A band in the air-blast freezing (AF) process. The decreased carbonyl content and increased total sulfhydryl content indicated that LVEFF reduced protein oxidation in the freezing process. In addition, the results of Raman spectroscopy and fluorescence spectroscopy revealed that LVEFF minimized the changes in protein secondary and tertiary structures during freezing. In conclusion, utilization of LVEF in the freezing of prepared beef steak could reduce both the microstructure damage and protein structure changes in the freezing process.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) O pescado se destaca como alimento com grande importância nutricional, entretanto essa riqueza em sua composição o torna altamente perecível, o que acaba comprometendo sua disponibilidade e, portanto, o consumo. O Brasil é um país caracterizado pelo baixo consumo de pescado, mas que no entanto, apresenta a intenção de consumi-lo. A falta de hábito provocada pela indisponibilidade de pescado em regiões não litorâneas ou com baixa produção é um dos fatores relevantes para o baixo consumo. Para atender toda a população,solução estratégica é a oferta de pescado congelado afim de prevenir a deterioração e aumentar a vida útil. Paralelo à necessidade de oferta de pescado congelado para toda a população destaca-se também a importância da preocupação ética no uso de embalagens ecologicamente corretas. Misturas de amido termoplástico e poliéster biodegradável são opções interessantes devido ao baixo custo do amido e pelas propriedades dos produtos resultantes, além de proporcionar decomposição de forma natural em um curto espaço de tempo. Diante disso, o presente trabalho teve como objetivo geral verificar o potencial de aplicação de embalagem biodegradável para conservação de pescado congelado visando a substituição das embalagens de polietileno. Em um primeiro momento o objetivo foi avaliar as variações no teor de lipídios do pescado pacu capturados ao longo de um ano. E em um segundo momento do trabalho os objetivos foram acompanhar a estabilidade da embalagem biodegradável durante o armazenamento congelado e comparar a qualidade dos filés de pescado pacu congelados em embalagem biodegradável e de polietileno, durante os 360 dias sob congelamento. Os resultados do teor lipídico do pacu, o classificaram como um peixe gordo em todas as épocas de captura ao longo do ano. Além disso, diferenças significativas entre a captura de períodos mais quentes (14,7-16,4%) e frios (20,7-21,5%) foram registradas.Os filmes biodegradáveis armazenados por 360 dias sob congelamento apresentaram estabilidade em sua estrutura química e mecânica, com resistência a tração superior a 3,5MPa e bandas características do PBAT e amido no comprimento de onda 1710 cm-1, 1270 cm-1e 1018 cm-1. Quanto a avaliação da qualidade dos filés de pescado embalados com filme de polietileno e biodegradável não foi verificado efeito do tipo de embalagem e sim do tempo de estocagem. Os parâmetros de frescor apresentaram dentro dos limites de tolerância durante os 360 dias, com valores abaixo de 30 mg.100g-1para NBVT e 6,8 de pH, com 90 dias houve diferença significativa para os parâmetros de CRA (redução em torno de 8-10%) e TBARS (aumentou para 0,53-0,57mg de MDA.kg-1) e com 45 dias pode ser notado a olho nu diferença total de cor (>3,0). Diante dos resultados verificou-se o potencial de aplicação de filmes biodegradáveis em filés de pescados congelados por um longo período de tempo, uma vez que o filme se manteve estável e garantiu a mesma qualidade na carne que a embalagem padrão amplamente utilizada, além de reduzir impacto ambiental e, portanto, apresentar também apelo favorável ao consumidor. The fish stands out as a food with great nutritional importance, however this richness in its composition makes it highly perishable, which ends up compromising its availability and, therefore, consumption. Brazil is a country defined by the low consumption of fish,although there is an intention to consume it. The lack of habit caused by the unavailability of fish in non-coastal regions or with low production is one of the relevant factors for low consumption. To supply the entire population, the strategic solution is an offer of frozen fish in order to prevent deterioration and increase the shelf-life. Equivalent to the need to offer frozen fish to the entire population, the importance of ethical concern in the use of environmentally friendly packaging also stands out. Mixtures of thermoplastic starch and biodegradable polyester are interesting options due to the low cost of the starch and properties of resulting products, in addition to provide natural decomposition in a short time. Therefore, the present work had the general objective of verifying thepotential of applying biodegradable packaging for fish conservation combined with the replacement of polyethylene packaging. At first, the objective was to evaluate variations in the lipid content of pacu fish captured for over a year. And in a second stage of the work, the objectives were to monitor the stability of the biodegradable packaging during frozen storage and to compare the quality of frozen pacu fish fillets in biodegradable and polyethylene packaging, during the 360 days under freezing. The results of the pacu lipid content classified it as a fat fish in all the seasons of capture throughout the year. In addition, significant differences between the capture of warmer (14.7-16.4%) and cold (20.7-21.5%) periods were recorded. Biodegradable films stored for 360 days under freezing showed stability in their chemical and mechanical structure, with tensile strength greater than 3.5MPa and characteristic bands of PBAT and starch in the wavelength 1710 cm-1, 1270 cm-1 and 1018 cm-1. In relation to the quality evaluation of fish fillets packed with LDPE and biodegradable film, the effect of the type of packaging was not verified, but the time of storage. The freshness parameters showed within the tolerance limits during the 360 days,with values below 30 mg.100g-1 for TVB-N and 6.8 pH, with 90 days there was a significant difference for the WHC parameters (reduction around 8-10%) and TBARS (increased to 0.53-0.57 mg of MDA.kg-1) and with 45 days, total color difference (> 3.0) can be noticed with the naked eye. According to the results, it was verified that there is a potential application of biodegradable films in frozen fish fillets for a long period of time, since the film remained stable and guaranteed the same quality in meat as the standard packaging widely used, besides reducing environmental impact and, therefore, also presenting favorable appeal to the consumer.

Background Previous product placement trials in supermarkets are limited in scope and outcome data collected. This study assessed the effects on store-level sales, household-level purchasing, and dietary behaviours of a healthier supermarket layout. Methods and findings This is a prospective matched controlled cluster trial with 2 intervention components: (i) new fresh fruit and vegetable sections near store entrances (replacing smaller displays at the back) and frozen vegetables repositioned to the entrance aisle, plus (ii) the removal of confectionery from checkouts and aisle ends opposite. In this pilot study, the intervention was implemented for 6 months in 3 discount supermarkets in England. Three control stores were matched on store sales and customer profiles and neighbourhood deprivation. Women customers aged 18 to 45 years, with loyalty cards, were assigned to the intervention (n = 62) or control group (n = 88) of their primary store. The trial registration number is NCT03518151. Interrupted time series analysis showed that increases in store-level sales of fruits and vegetables were greater in intervention stores than predicted at 3 (1.71 standard deviations (SDs) (95% CI 0.45, 2.96), P = 0.01) and 6 months follow-up (2.42 SDs (0.22, 4.62), P = 0.03), equivalent to approximately 6,170 and approximately 9,820 extra portions per store, per week, respectively. The proportion of purchasing fruits and vegetables per week rose among intervention participants at 3 and 6 months compared to control participants (0.2% versus −3.0%, P = 0.22; 1.7% versus −3.5%, P = 0.05, respectively). Store sales of confectionery were lower in intervention stores than predicted at 3 (−1.05 SDs (−1.98, −0.12), P = 0.03) and 6 months (−1.37 SDs (−2.95, 0.22), P = 0.09), equivalent to approximately 1,359 and approximately 1,575 fewer portions per store, per week, respectively; no differences were observed for confectionery purchasing. Changes in dietary variables were predominantly in the expected direction for health benefit. Intervention implementation was not within control of the research team, and stores could not be randomised. It is a pilot study, and, therefore, not powered to detect an effect. Conclusions Healthier supermarket layouts can improve the nutrition profile of store sales and likely improve household purchasing and dietary quality. Placing fruits and vegetables near store entrances should be considered alongside policies to limit prominent placement of unhealthy foods. Trial registration ClinicalTrials.gov NCT03518151 (pre-results), Christina Vogel and colleagues assess the effects of creating a healthier layout in supermarkets in England on store-level sales, household-level purchasing, and dietary behaviors of women customers., Author summary Why was this study done? Supermarkets are a major source of food for many families, and in-store marketing techniques like prominent product placement can influence customers’ food choices. Studies testing whether placement strategies can promote healthier food purchasing have been limited in scope, placing healthy products alongside unhealthy products or a single location (i.e., checkouts), and findings have been inconsistent. Governments are proposing to ban the use of prominent placement strategies for unhealthy food and drink products in supermarkets, yet evidence from robustly designed real-world studies remains limited. What did the researchers do and find? We assessed whether creating a healthier layout in discount supermarkets in England improves the healthiness of foods bought by all customers who visit the stores, as well as foods purchased and eaten by women customers aged 18 to 45 years. We found that storewide confectionery sales declined, and fruit and vegetable sales increased, when nonfood items and water were placed at checkouts and aisle ends opposite, and an expanded fruit and vegetable section was repositioned near the store entrance; women’s fruit and vegetable purchasing and dietary quality improved, but their confectionery purchasing did not. What do these findings mean? Our results should be viewed with some caution; because of some limitations in the design of the study, the results may be over- or underestimated. However, bans on prominent placement of unhealthy foods in supermarkets could be beneficial for population diet, and effects may be even better if supermarkets were also required to place produce near their entrances.

Frozen foods are among the most popular food products and the development of techniques for the rapid detection of their structures and quality is important for the frozen food industry. In the current review, the principles and applications of Raman spectroscopic techniques in detecting and evaluating the structure changes and quality of frozen foods are discussed and merits and drawbacks of each Raman type are presented. These techniques include dispersive, Fourier transform, spatially offset, micro Raman spectroscopies. Raman spectroscopy can assess the compositional, physicochemical, and sensory characteristics of the frozen foods without any pretreatment. It can also be applied to investigate the structural alterations of protein, lipid, water and other components. Further trends of developing the Raman spectroscopy in monitoring the frozen foods should focus on reducing overlapping signals, achieving real noninvasive detection, eliminating misclassification and quantification errors, establishing standardized Raman database, and controlling cost.

Iberian pigs fed on acorns and pasture were slaughtered from January until March of 2018 and 2019. The meat from those Iberian pigs is a seasonal food that only can be found fresh, at the marketplace, during a limit period of the year. Selling frozen-thawed meat is a legal practice, but consumers must be informed about it on the product label. However, to declare as fresh meat, meat previously frozen, is one of the most frequent meat frauds. The present study compares the performance of two rather different Near Infrared Spectroscopy instruments, based on Fourier Transform and Linear Variable Filter technologies, for the in-situ detection of fresh and frozen-thawed acorns-fed Iberian pig loins using Partial Least Discriminant Analysis (PLS-DA). The performance of the models developed for both instruments offered a very high discriminant ability. Furthermore, the models showed consistent results and interpretation when were evaluated with several scalars and graphical methods.

Frozen cooked rice, a common commercially available product, has become the food of convenience in different parts of the world. Frozen foods that are well made in factories often experience quality deterioration due to temperature fluctuation during distribution. This study aimed to evaluate the impact of repeated freeze-thaw, which may occur during distribution, on the physical quality of frozen cooked rice. Additionally, the effect of the thermal insulation levels of the packaging on the quality change of frozen cooked rice as a result of repeated freeze-thaw was analyzed. The repeated freeze-thaw treatment of frozen cooked rice resulted in moisture loss, microstructure destruction, increase in hardness, increase in adhesiveness, decrease in the L* -value, increase in the a* -value, increase in the b* -value, and increase in the ΔE-value. In particular, the quality of frozen cooked rice quickly deteriorated in samples stored in packaging with low thermal insulation. On the contrary, the higher the thermal insulation of the packaging, the longer the changes in the physical properties of the frozen cooked rice were delayed. The findings of the present study show that the deterioration of quality induced by the repeated freeze-thaw treatment of frozen cooked rice could be suppressed by thermal insulated packaging. PRACTICAL APPLICATION: The present study indicates that thermal insulated packaging can be used for industrial packaging of frozen cooked rice, as it delays the quality deteriorating effects of repeated freeze-thaw. This can help maintain the quality of frozen cooked rice and improve consumer satisfaction despite temperature fluctuations during distribution.

Dissertação de Mestrado em Segurança Alimentar Os alimentos congelados têm requisitos de conservação específicos, nomeadamente a temperatura e o tempo de armazenamento, por questões ligadas à segurança dos alimentos, mas também à qualidade alimentar. A conservação pelo frio retarda o desenvolvimento microbiano, reduzindo a taxa de crescimento dos microrganismos presentes. Contudo, se ocorrerem oscilações de temperatura, a segurança dos alimentos conservados pelo frio poderá ser posta em causa. Por outro lado, ainda que as oscilações relevantes de temperatura não sejam suficientes para questionar a segurança dos alimentos poderão colocar em causa a sua qualidade, como quando ocorre formação de cristais de gelo em excesso ou quando ocorre queimadura pelo frio. Estes casos podem levar o consumidor a reprovar os alimentos assim conservados pelo consumidor. Pelo exposto, a monitorização das temperaturas de conservação de alimentos é fundamental. Assim, o presente trabalho resulta da avaliação da temperatura de conservação de congelados num entreposto frigorífico. Para tal, foi realizada a monitorização e verificação de temperatura em locais distintos no interior de câmara de conservação da congelação e diretamente no produto, por meio de registadores de temperatura fixo e amovível. Numa primeira fase, utilizando o termómetro amovível, efetuou-se a verificação da temperatura em 12 pontos diferentes no interior da câmara de conservação de congelados e após análise dos resultados obtidos, selecionaram-se 3 pontos, nos quais se realizaram as monitorizações de temperatura com registador amovível, quer na estante, quer no interior das caixas com produto armazenado. Simultaneamente, as temperaturas registadas com o registador fixo da câmara foram também consideradas. Os resultados mostraram que as temperaturas de conservação de congelados na câmara em causa se encontraram acima do limite estabelecido no plano de HACCP (hazard analysis and critical control points), e consequentemente foi necessário desenvolver algumas ações de correção para ser possível garantir a qualidade e segurança dos alimentos, nomeadamente a troca das torres de refrigeração do entreposto. Foram também sugeridas correções estruturais para uma melhoria no isolamento das câmaras de conservação de congelado. ABSTRACT - Frozen foods have specific storage requirements such as temperature and storage time, not only because of food safety but also food quality. Cold storage slows microbial development, reducing the growth rate of microrganisms. However, if relevant temperature fluctuations occur, the safety of cold-stored foods may be compromised. On the other hand, even if temperature fluctuations are not suficient to threaten food safety, they may compromise food quality, such as when excessive ice crystals form or when cold burns occurs. These cases may lead to the disapproval of foods by the consumer. For this reason, monitoring food storage temperatures is essential. This work presents the evaluation of frozen food storage temperatures in a cold storage unit. For this purpose, temperature monitoring was performed at different locations within a frozen storage unit and also inside a selected food product package by means of fixed and removable temperature data loggers. In the first place, using a removable data logger, temperature was monitored in 12 points inside the frozen storage unit and after results analysis, 3 points were selected, to further assess the temperature either on the shelves or within the stored product package. At the same time, recorded temperatures with the units fixed data logger were also considered. Results showed that storage temperatures were sometimes above the critical limit established in the hazard analysis and critical control points (HACCP) plan, and consequently it was necessary to develop some corrective actions to guarantee the quality and safety of those food products, namely the exchange of the cooling towers of the frozen storage unit. Structural corrections have also suggested to improve the insolation of the frozen storage chamber. N/A

Background Biologically appropriate raw food (BARF) diet is becoming more and more popular among pet owners in Europe. However, there are documented microbiological risks associated with raw feeding, and this study aimed to determine the presence of human pathogens in commercially frozen BARF products sold in Italy. Methods Salmonella species, Escherichia coli O157:H7, Listeria monocytogenes and Campylobacter species were identified. The general microbiological quality of BARF products and hygiene were also evaluated. Sample size was limited and therefore the study may not be representative of a larger sample. Results None of the tested samples showed total bacterial count (TBC) higher than the limit set to consider a sample unacceptable. However, 14 out of 21 samples showed TBC higher than the limit set to consider a sample marginally acceptable. A high percentage of samples were contaminated by the aforementioned pathogens, highlighting the need for pet owners to be aware of the risks of this feeding strategy both to themselves and to their pets. Conclusions Considering that BARF diet meals can be prepared at home using the hands, as well as tools and spaces that could be shared, guidelines on safer handling of these pet food products should be recommended by veterinarians and nutritionists.

The occurrence of free and hidden fumonisins in raw maize and maize-based products from China was investigated. A total of 58 samples were analyzed using high-performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Among all the samples, 66% were contaminated with free fumonisins above limits of quantitation, and a higher percentage of 86% was found for total fumonisins (free + hidden). The highest contamination levels were observed in dried maize kernels which appeared mouldy, with mean levels of 15,737 and 30,785 µg/kg for free and total fumonisins, respectively. Frozen maize kernels, fresh maize kernels, and maize starch samples exhibited the lowest contamination levels, with no more than 200 µg/kg of total fumonisins. Except for one sample, the concentrations of total fumonisins were greater than those of free fumonisins with all the samples, the ratios of total-to-free fumonisins varied between 1.1 and 5.2, with an average ratio of 2.0.

Recent outbreaks of a novel tilapia lake virus (TiLV) have raised concerns regarding the international spread of TiLV in frozen tilapia products. This study investigated the potential risks of frozen tilapia fillet as a source of TiLV transmission. It revealed that TiLV genomic RNA could be detected in tilapia fillet and the virus isolated from non-frozen and frozen fillets with clinical TiLV infection stored up to 28 days caused a cytopathic effect (CPE) formation in the susceptible cell line in vitro. However, frozen fillets from clinical TiLV infection stored for 90 and 120 days did not cause CPE in the susceptible cell line. Similarly, CPE was not observed in TiLV isolated from subclinically TiLV-infected fish fillets. In addition, in vivo bioassay revealed that despite the presence of TiLV isolated from subclinically TiLV-infected fillet stored at -20°C for 14 days, there was no evidence of TiLV disease in naïve red hybrid tilapia based on the absence of clinical signs and mortality and without the detection of TiLV genomic RNA using reverse transcription-quantitative polymerase chain reaction assay. Collectively, these findings suggested minimal risk of transmission of TiLV via frozen tilapia fillets.

Current study was focused to examine the total bacterial count in packed and unpacked ice cream and kulfa collected from 12 different localities of Lahore. The bacterial colonies were isolated and grown on agar-broth media under sterilized conditions. Serial dilution technique was used to compose the replicates to get total viable count of bacteria. Results in case of packed ice cream samples indicated maximum (618 × 10-6 CFU/g) and minimum (79 × 10-6 CFU/g) bacterial count while in case of unpacked ice cream samples maximum and minimum bacterial count was 163 × 10-6 CFU/g and 71 × 10-6 CFU/g, respectively. Whereas in case of packed kulfa samples, maximum and minimum recorded bacterial count was 163 × 10-6 CFU/g and 72 × 10-6 CFU/g, respectively. The LM and SEM of the isolated bacteria were also performed for correct identification. Results indicated that the total bacterial count recorded in the samples exceeded the standard tolerable range which can lead to serious health damage of consumers.

Despite convenience and nutrition advantages of frozen vegetables, consumption of them is low compared with fresh vegetables and continues to decrease. In two studies, we observe a negative bias for frozen vegetables compared with fresh vegetables. In study 1, we used an Implicit Association Test (IAT) to demonstrate that generalized negative associations with frozen vegetables are automatic, robust, and ingrained in long-term memory. In study 2, we conceptually replicate this finding with an explicit measure and extend it by examining the role of transforming the food product in formation of the observed negative bias. We find no improvement in evaluation for frozen spinach when participants contemplate the final cooked product. Instead, we see less favorable evaluations of fresh spinach when participants contemplate the final cooked product. These findings are consistent with previous research that demonstrates that transformation of a food from its "natural" state leads to less favorable evaluations of it.

Between November 2018 and May 2019, Canada experienced a nationwide salmonellosis outbreak linked to the presence of Salmonella enterica ser. Enteritidis in frozen profiteroles. Analysis of the implicated food products revealed low levels of Salmonella ranging from 0.2 to 0.7 MPN/100g. Water activity and pH of the food samples ranged from 0.9479 to 0.9867 and 4.6-6.8 respectively indicating conditions conducive to bacterial growth. Higher levels of the hygiene indicators Enterobacteriaceae and coliforms were associated with Salmonella positive samples compared to Salmonella negative samples. Investigation of the relationship between storage conditions, temperature, and pathogen levels during thawing revealed that the profiteroles reached temperatures permissive to pathogen growth (≥5 °C) much sooner than pathogen growth was observed and that the composition of the food matrix can influence bacterial levels upon thawing. Collectively these data can be used to inform guidance to minimize the risk of infection from the consumption of contaminated cream-filled frozen desserts.

Objective Consumption of fruits and vegetables (FV) remains lower than recommended by the 2015 to 2020 Dietary Guidelines for Americans. The aim of this study was to assess average FV and frozen FV consumption and the effect on nutrient intakes across sex and 10 age categories. Methods Nutrient intake from foods and consumption of FV were estimated using combined data from the National Health and Nutrition Examination Survey 2011 to 2014 and the Food Pattern Equivalents Database 2011 to 2012. Means were compared across sex and between frozen FV consumers and nonconsumers. Results On average, consumers of frozen FV consumed significantly more total FV than did nonconsumers, but neither group met the recommended servings of FV per day. Intake of nutrients of concern—dietary fiber, potassium, calcium, and vitamin D—were significantly higher among consumers of frozen FV, whereas sodium intake was lower. Mean energy intake among children ages 1 to 18 y was significantly lower among those who ate frozen FV, but energy intake was not affected by consumption of frozen FV for adults. Mean body mass index was significantly lower among adult consumers of frozen FV. Conclusions Results of this study suggested that when frozen FV are not consumed, other forms, such as fresh, canned, or dried, do not fill the FV gap. Government food programs and health professionals should encourage frozen FV as another way to increase FV consumption.

Trichinellosis, a zoonotic disease caused by nematodes of the genus Trichinella, is still a public health concern in the Arctic. The aims of this study were to investigate the seroprevalence of anti-Trichinella IgG in aboriginal peoples of two settlements in the Chukotka Autonomous Okrug (Russian Federation) on the Arctic coast of the Bering Sea, and to evaluate the survival of Trichinella nativa larvae in local fermented and frozen meat products. A seroprevalence of 24.3% was detected in 259 people tested by an enzyme-linked immunosorbent assay (ELISA). The highest prevalence was detected among people who consumed traditional local foods made from the meat of marine mammals. Trichinella nativa larvae were found to survive for up to 24 months in a fermented and frozen marine mammal meat product called kopalkhen. Since the T. nativa life cycle can be completed in the absence of humans, it can be expected to persist in the environment and therefore remain a cause of morbidity in the human populations living in Arctic regions.

This study describes an outbreak investigation of 14 hepatitis A cases in the Netherlands. The hepatitis A virus (HAV) genotype IB sequences in cases were highly similar (459/460 nt). The origin of strains could be narrowed to Bulgaria based on information from EPIS-FWD. As an association with consumption of soft fruit was suspected, a case–control study was initiated using a questionnaire and a list of pictures of soft fruit available at the supermarket chain involved. Twelve out of 13 cases consumed a specific frozen raspberry/blueberry product shown on the list (OR 46.0, 95% CI 5.0–27). In multivariable regression analysis this product was the only risk factor (aOR 26.6, 95% CI 2.0–263). Laboratory analyses could not demonstrate HAV-RNA in batches that had been on the market in the incubation period of patients. Trace back of frozen fruit showed that raspberries had been traded by a producer in Bulgaria. After withdrawal of the product from the supermarket no new cases were reported. Use of advertisement pictures of consumed food was helpful in this investigation. Suspicion of the source was strengthened by data from molecular typing and food trace back activities, underlining the importance of good (inter)national cooperation between public health and food safety organisations.

Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed). Use of support vector machine (SVM) analysis allowed for the classification of beef samples with a pH above 5.9, and below 5.6, with an accuracy of 91% and 99% respectively. Biochemical and physical conditions of the meat concerning the pH are discussed.

The major contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing plants were evaluated. Twenty-five processing control points were analysed twice in two factories, including whole tilapias, frozen fillets, water and food-contact surfaces. No final product was contaminated with S. aureus. However, high concentrations of S. aureus carrying enterotoxin ( se) genes were found in several processing points of both factories due to the application of inadequate hygienic and handling procedures, which generate a high risk of cross-contamination of the tilapia fillets with staphylococcal enterotoxins. Nine S. aureus strains were characterized by RAPD-PCR using primers AP-7, ERIC-2 and S. A wide diversity of se gene profiles was detected, most strains being multi- se-carriers. All S. aureus strains showed high biofilm-forming ability on stainless steel and polystyrene. Biofilm-forming ability was correlated with the presence of fliC H7 and the type of origin surface (metallic or plastic). A marked resistance of S. aureus to peracetic acid and sodium hypochlorite was also observed, required doses being higher than those recommended by manufacturers to be eradicated. Case-by-case approaches are thus recommended to determine the sources and degree of contamination present in each factory, which would allow applying precise responses that avoid, or at least reduce, the presence of bacterial pathogens and the emergence of antimicrobial resistance.

The increasing number of antimicrobial resistant Enterobacteriaceae both in veterinary and human medicine, the dissemination of these bacteria in several environments and their possible repercussions on human health is causing concern. Game meat is usually seen as free of antimicrobial resistant bacteria. The objective of this study was to evaluate the current antimicrobial susceptibility status in generic Escherichia coli isolated from packed frozen game meat from a game handling establishment in Germany. A total of 229 E. coli isolates were obtained from cuts of red deer, roe deer and wild boar. The susceptibility to 12 antimicrobial agents was evaluated by a broth microdilution method according to ISO 20776-1:2006. Minimal Inhibitory Concentration (MIC) values were compared to breakpoints and cut-off values published by the EUCAST. Isolates showing MICs above the reference values were further studied for associated resistance determinants and phylogrouping by PCR. Overall, 16 E. coli isolates (7.0%) showed resistance (microbiological or clinical) to at least one antimicrobial agent tested. Clinical resistance was recorded to ampicillin (5/229) and chloramphenicol (4/229), whereas the MIC of 9 isolates exceeded the epidemiological cut-off value for doxycycline. One of the ampicillin-resistant isolates showed resistance to the β-lactam antibiotic derivatives tested, cephalosporines and aztreonam. Three of 9 non-wild-type isolates for doxycycline were positive for tet (B) genes. The s-lactam-resistant isolate was found to harbour blaCTX-M-1 gene. These data show a low prevalence of resistant E. coli in packed game meat compared to studies on conventional meat. Although isolates obtained in this study may also be originating from the processing environment and not necessarily from animals, based on our results, it is important to monitor the development of antimicrobial resistance in game animals and products in order to identify future threats for the consumers.

Purpose. In 2013/2014, Italy experienced one of the largest community-wide prolonged outbreaks of hepatitis A virus (HAV) throughout the country. The article provides a comprehensive description of the outbreak and the investigation carried out by a multidisciplinary National Task Force, in collaboration with regional and local public health authorities. Control strategies of food-borne HAV infection in both the human and food sectors are also described. Methodology. Enhanced human epidemiological and microbiological surveillance together with microbiological monitoring of HAV in food and trace-back investigation were conducted. Results. A total of 1803 HAV cases were identified from 1 January 2013 to 31 August 2014, in Italy. Sequencing was possible for 368 cases (20.4 %), mostly collected between 1 January 2013 and 28 February 2014, and 246 cases (66.8 %) harboured an HAV outbreak strain. Imported frozen berries contaminated with HAV were identified as the vehicle of the outbreak which also involved many other European countries in 2013 and 2014. Epidemiological evidence obtained through a case–control study was supported by the finding of a 100 % nucleotide similarity of the VP1/2A sequences of HAVs detected in human and food samples. Trace-back investigation revealed an extremely complex supplying network with no possibility for a point source potentially explaining the vast contamination of berries found in Italy. Conclusion. The investigation benefited from an excellent collaboration among different sectors who shared proactively the available information. Our findings highlight the importance of considering frozen berries among the highest risk factors for HAV.