Effectiveness of School-Based Interventions in Europe for Promoting Healthy Lifestyle Behaviors in Children.

The objective of this narrative review was to summarize existing literature on the effectiveness of school-based interventions, implemented in Europe, under the aim of promoting healthy lifestyle behaviors in children (6-10 years old). A search of PubMed, Scopus, EFSA and Google Scholar databases was performed for studies published from January 2016 to June 2022. Specific search terms and exclusion criteria were used. Based on the results, diet and physical activity interventions had favorable effects on a series of health outcomes, including anthropometric parameters, biomarkers, eating behavior and self-efficacy. Diet-only interventions had a positive impact specifically on eating habits, mostly on water consumption. Most successful interventions lasted for 1 school year, and they were characterized by parental involvement and teachers' training.

Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses-A Randomized Clinical Trial in Healthy Humans.

Low glycemic index (GI) diets have been associated with decreased chronic disease risk. In a randomized, cross-over study we investigated the GI and glycemic response to three traditional Greek mixed meals: Lentils, Trahana, and Halva. Twelve healthy, fasting individuals received isoglucidic test meals (25 g available carbohydrate) and 25 g glucose reference, in random order. GI was calculated and capillary blood glucose (BG) samples were collected at 0-120 min after meal consumption. Subjective appetite ratings were assessed. All three tested meals provided low GI values. Lentils GI was 27 ± 5, Trahana GI was 42 ± 6, and Halva GI was 52 ± 7 on glucose scale. Peak BG values were lowest for Lentils, followed by Trahana and then by Halva (p for all <0.05). Compared to the reference food, BG concentrations were significantly lower for all meals at all time-points (p for all <0.05). Lentils provided lower glucose concentrations at 30 and 45 min compared to Trahana (p for all <0.05) and at 30, 45, and 60 min compared to Halva (p for all <0.05). BG concentrations did not differ between Trahana and Halva at all time points. No differences were observed for fasting BG, time to peak rise for BG, and subjective appetite ratings. In conclusion, all three mixed meals attenuated postprandial glycemic response in comparison to glucose, which may offer advantages to glycemic control.

Εvaluation of oxygen availability on growth and inter-strain interactions of L. monocytogenes in/on liquid, semi-solid and solid laboratory media.

The coexistence and interactions among Listeria monocytogenes strains in combination with the structural characteristics of foods, may influence their growth capacity and thus, the final levels at the time of consumption. In the present study, we aimed to evaluate the effect of oxygen availability in combination with substrate micro-structure on growth and inter-strain interactions of L. monocytogenes. L. monocytogenes strains, selected for resistance to different antibiotics (to enable distinct enumeration), belonging to serotypes 4b (C5, ScottA), 1/2a (6179) and 1/2b (PL25) and were inoculated in liquid (Tryptic Soy Broth supplemented with Yeast Extract - TSB-YE) and solid (TSB-YE supplemented with 0.6% and 1.2% agar) media (2-3 log CFU/mL, g or cm2), single or as two-strain cultures (1:1 strain-ratio). Aerobic conditions (A) were achieved with constant shaking or surface inoculation for liquid and solid media respectively, while static incubation or pour plated media corresponded to hypoxic environment (H). Anoxic conditions (An) were attained by adding 0.1% w/v sodium thioglycolate and paraffin overlay (for solid media). Growth was assessed during storage at 7 °C (n = 3 × 2). Inter-strain interactions were manifested by the difference in the final population between singly and co-cultured strains. Τhe extent of suppression increased with reduction in agar concentration, while the impact of oxygen availability was dependent on strain combination. During co-culture, in liquid and solid media, 6179 was suppressed by C5 by 4.0 (in TSB-YE under H) to 1.8 log units (in solid medium under An), compared to the single culture, which attained population of ca. 9.4 log CFU/mL or g. The growth of 6179 was also inhibited by ScottA by 2.7 and 1.9 log units, in liquid culture under H and An, respectively. Interestingly, in liquid medium under A, H and An, ScottA was suppressed by C5, by 3.3, 2.4 and 2.3 log units, respectively, while in solid media, growth inhibition was less pronounced. Investigating growth interactions in different environments could assist in explaining the dominance of L. monocytogenes certain serotypes.

Assessment of Spoilage Potential Posed by Alicyclobacillus spp. in Plant-Based Dairy Beverages Mixed with Fruit Juices during Storage.

ABSTRACT: The scope of the present study was to assess the spoilage potential of different Alicyclobacillus spp. in commercial pasteurized (ambient-stable) plant-based dairy beverages mixed with fruit juices at different inoculation levels and storage temperatures. Different products (coconut and berry [CB]; almond, mango, and passionfruit [AMP]; and oat, strawberry, and banana [OSB]) were inoculated with 10 or 2 × 103 spores per mL of either Alicyclobacillus acidoterrestris, Alicyclobacillus fastidiosus, or Alicyclobacillus acidocaldarius strain composites, whereas noninoculated samples served as controls. Samples inoculated with A. acidoterrestris and A. fastidiosus were stored at 30 and 45°C, whereas A. acidocaldarius storage took place at 50°C for 240 days. Gas composition, Alicyclobacillus spp. populations, total viable counts, pH, water activity, color, and guaiacol off-taste were monitored. CB and AMP supported growth of A. acidoterrestris and A. fastidiosus, reaching populations of 4.0 to 5.0 log CFU/mL. In OSB, populations of A. fastidiosus remained close to the initial inoculation levels during storage at 30°C, whereas at 45°C, the populations declined <1 CFU/mL. A. acidocaldarius growth was supported in CB samples, but not in AMP and OSB samples, reaching ca. 3.0 log CFU/mL at 50°C, regardless of initial inoculum size. Total color change was increased during storage; however, the instrumentally recorded color changes were not macroscopically visible. Spoilage in terms of guaiacol off-taste was identified only in CB and AMP samples inoculated with A. acidoterrestris after 60 days at 30 and 45°C. The increased popularity of these products along with the scarcity of existing literature related to their spoilage by Alicyclobacillus spp., render the contribution of the findings and data of present study critical for assessing the significance of Alicyclobacillus spp. as a potential spoilage hazard in these products and for assisting in the design and implementation of effective mitigation strategies by the beverage industry.

Developing a Commercial Antimicrobial Active Packaging System of Ground Beef Based on "Tsipouro" Alcoholic Distillate.

The present study aimed to develop a commercial active packaging system of ground beef, by exploiting the antimicrobial and antioxidant properties of a traditional Greek alcoholic distillate called "tsipouro". Commercial packages (500 g) were used and 40 mL of "tsipouro" was added in absorbent pads placed underneath the ground beef, while 10 mL was also mounted under the packaging film, facing the headspace. Samples were packaged in 80% O2: 20% CO2 and stored at 0, 4, 8, and 12 °C. Total Viable Counts, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria, yeasts-moulds, pH, colour (L*, a*, b*), odour (buttery and acidic), and ethanol migration to ground beef (SPME/GC-FID) were determined. Moreover, mathematical models (square root and Arrhenius) describing the effect of temperature on determinant indicators of spoilage and quality deterioration like growth of dominant microorganisms and red colour reduction were developed and validated under non-isothermal conditions. B. thermosphacta dominated the microbial association of ground beef, while LAB were second in dominance, revealing a high growth potential at all assays. a* value (redness) was gradually decreased in controls, while samples treated with "tsipouro" showed more stable red colour during storage. Although ethanol was organoleptically detectable, especially at low storage temperatures (0-4 °C), it was rather perceived as a pleasant cool odour. Prediction by both models for microbial growth as well as those of Arrhenius model for reduction of a* value showed good agreement with the observations under non-isothermal storage. Overall, our study showed that the developed antimicrobial active packaging of ground beef based on "tsipouro", combined with high oxygen MAP lead to an almost 2-fold shelf-life extension compared with controls during storage at chill and abuse temperatures.

Modelling the effect of osmotic adaptation and temperature on the non-thermal inactivation of Salmonella spp. on brioche-type products.

Salmonella spp. is known to survive in intermediate- and low-moisture foods. Bakery products such as cream-filled brioche (aw 0.82-0.84), depending mainly on the aw of the fillings and the baking they receive for food preservation, may support survival of the pathogen. The study aimed to model the inactivation of osmotically adapted and non-adapted Salmonella in cream-fillings (praline and biscuit) and cream-filled brioche at different storage temperatures. All matrices were inoculated with ca. 6.0 log CFU/g of osmotically adapted and non-adapted five-strain cocktail of Salmonella (Typhimurium, Agona, Reading, and Enteritidis) and stored aerobically in 120 mL screw-capped containers at 15, 20, and 30 °C. Adaptation of Salmonella was induced in cream-fillings (praline and biscuit) with aw adjusted to 0.88, by adding sterile water to each of the original fillings (aw 0.78-0.83) and incubating at 37 °C for 1 h. Survival of Salmonella was assessed at regular time intervals throughout storage using thin layer agar method to enhance the recovery of injured cells (n = 4). Inactivation curves were fitted best with the Weibull model using the freeware GInaFit tool and the estimated δ and ß values were used to calculate the time for 4D reduction-t4D. Results showed that inactivation of Salmonella increased with temperature, while osmotic adaptation enhanced its survival in a food matrix-related manner. Higher survival rates of adapted cells were observed in cream-fillings (t4D: 79.9 ±â€¯27.1 days on biscuit and 150.3 ±â€¯19.6 days on praline) compared to brioche (t4D: 61.3 ±â€¯0.9 days on biscuit and 52.5 ±â€¯4.6 days on praline) at 20 °C. Secondary (linear) modelling of t4D showed that the survival of Salmonella was affected by temperature and osmotic adaptation. Model simulation of pathogen inactivation in independent trials on cream-fillings agreed well with observed data. In conclusion, the present data could be used as a means to identify areas for improving the performance of existing models quantifying the survival of Salmonella in bakery-confectionary products with intermediate aw.

Sodium alginate-cinnamon essential oil coated apples and pears: Variability of Aspergillus carbonarius growth and ochratoxin A production.

The scope of the present study was to use selected fruits as model foods (wounded skin or slices of apples and pears), for the in situ assessment of the potential of natural antimicrobials to control fungal growth and OTA production and the investigation of alternative ways of their application, e.g., via edible coatings. Fresh fruits were cut: i) in halves or ii) across in round slices of ca. 1 cm thickness. Wounds were introduced into the skin and the center of the slice (5 mm deep; 4 mm diameter) and inoculated with a range of 2.0-7.5 × 103spores per wound of Aspergillus carbonarius. Following inoculation, samples were coated with Na - alginate supplemented with 0.3 (0.3% ECC) and 0.9% v/v (0.9% ECC) cinnamon ΕΟ. Inoculated samples without edible coating and EO (C) or with edible coating and without EO (EC) were used as negative or positive controls, respectively. All samples were stored under aerobic conditions at 15, 20, and 25 °C. Fungal growth was estimated by colony diameter measurements (n = 30), while OTA production was determined by HPLC (n = 4). Antimicrobial treatment with 0.9% EO was more effective on fungal growth when the inoculation took place on slices than in wounded skin (p < .05), regardless of storage temperature and fruit. The variability of µmax increased with EO concentration, except for the coated slices of apples with 0.9% v/v EO (at all temperatures), or pears with 0.3% and 0.9% v/v EO (at 15 and 20 °C), where no growth was observed. OTA was below the detection limit (1 ppb) on the majority of 0.9% ECC apples slices and in 0.3% ECC and 0.9% ECC pears slices, stored at 20 and 25 °C. However, the sample to sample variation in the produced amounts of OTA was remarkable. Thus, considering that inhibition of growth and toxin production do not always concur, the present study provided quantitative information on the variability in A. carbonarius growth and OTA production in real model foods in response to antimicrobial coating with natural active compounds. Such data could be of relevance to risk assessment and assist in designing effective control strategies for limiting OTA levels in foods and thus, protecting consumer health.

Using the gamma concept in modelling fungal growth: A case study on brioche-type products.

Fungi are common spoilers of intermediate moisture foods such as bakery products. Brioche are bakery products prone to fungal spoilage due to their pH (5.8-6.2) and water activity (aw) (0.82-0.84). The aims of the present study were: (i) the identification of fungal species occurring in brioche products, (ii) the in vitro assessment of their growth potential, and (iii) the development of a validated growth model following the gamma concept. A total of 102 fungal strains were isolated, with Penicillium sp., Cladosporium sp., and Aspergillus sp. being the main genera, representing 90% of the isolates. Given the isolation frequency, any potential fungal prevalence throughout the bakery processs and/or the results of in vitro assessment of fungal growth potential under conditions mimicking brioche (pH, aw, temperature), Aspergillus flavus, Aspergillus fumigatus, and Penicillium sp. were selected for the development of the gamma model. According to in vitro validation, the model successfully predicted fungal growth, while on in situ experiments, the intrinsic parameters (aw and/or level of used preservative) of brioche in combination with packaging conditions (modified atmosphere) did not allow fungal growth.

Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials.

OBJECTIVES: The potential positive health effects of carob-containing snacks are largely unknown. Therefore, the aims of these studies were to determine the glycemic index (GI) of a carob snack compared with chocolate cookie containing equal amounts of available carbohydrates and to compare the effects of a carob versus chocolate cookie preload consumed as snack before a meal on (a) short-term satiety response measured by subsequent ad libitum meal intake, (b) subjective satiety as assessed by visual analog scales and (c) postprandial glycemic response. METHODS: Ten healthy, normal-weight volunteers participated in GI investigation. Then, 50 healthy, normal-weight individuals consumed, crossover, in random order, the preloads as snack, with 1-wk washout period. Ad libitum meal (lunch and dessert) was offered. Capillary blood glucose samples were collected at baseline, 2 h after breakfast, just before preload consumption, 2 h after preload, 3 h after preload, just before meal (lunch and dessert), 1 h after meal, and 2 h after meal consumption. RESULTS: The carob snack was a low GI food, whereas the chocolate cookie was a high GI food (40 versus 78, respectively, on glucose scale). Consumption of the carob preload decreased the glycemic response to a following meal and to the individual's feelings of hunger, desire to eat, preoccupation with food, and thirst between snack and meal, as assessed with the use of visual analog scales. Subsequently, participants consumed less amounts of food (g) and had lower total energy intake at mealtimes. CONCLUSIONS: The carob snack led to increased satiety, lower energy intake at meal, and decreased postmeal glycemic response possibly due to its low GI value. Identifying foods that promote satiety and decrease glycemic response without increasing the overall energy intake may offer advantages to body weight and glycemic control.

Assessing the capacity of growth, survival, and acid adaptive response of Listeria monocytogenes during storage of various cheeses and subsequent simulated gastric digestion.

Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various cheeses during storage, ii) the effect of initial indigenous microbiota on pathogen growth in comparison to expected growth curves retrieved by existing predictive models, and iii) the impact of habituation on/in cheeses surfaces on the subsequent acid resistance during simulated gastric digestion. Portions of cream (Cottage and Mascarpone), soft (Anthotyros, Camembert, Mastelo®, Manouri, Mozzarella, Ricotta), and semi-hard (Edam, Halloumi, Gouda) cheeses were inoculated with ca. 100CFU/g or cm2 of L.monocytogenes and stored under vacuum or aerobic conditions at 7°C (n=4). The impact of varying (initial) levels of starter culture or indigenous spoilage microbiota on pathogen growth was evaluated by purchasing cheese packages on different dates in relation to production and expiration date (subsequently reflecting to different batches) mimicking a potential situation of cheese contamination with L.monocytogenes during retail display. Values of pH and aw were also monitored and used to simulate growth of L. monocytogenes by existing models and compare it with the observed data of the study. Survival in simulated gastric fluid (SGF) (pH1.5; HCl; max. 120min) was assessed at three time points during storage. Mascarpone, Ricotta, Mozzarella, Camembert, and Halloumi supported L.monocytogenes growth by 0.5-0.8logCFU/g or cm2per day, since low initial levels of total viable counts (TVC) (1.8-3.8logCFU/g or cm2) and high pH/aw values (ca. 6.23-6.64/0.965-0.993) were recorded. On Cottage, Anthotyros, Manouri, Mastelo®, Edam, and Gouda, the pathogen survived at populations similar or lower than the inoculation level due to the high reported competition and/or low pH/aw during storage. L. monocytogenes growth was significantly suppressed (p<0.05) on samples purchased close to expiration date (bearing high TVC), compared to those close to production date, regardless of cheese. Cheeses which supported growth of L.monocytogenes enabled higher survival in gastric acidity along their shelf-life compared to cheeses which did not support growth. However, even in the latter cheeses (i.e., Cottage, Mastelo®, Gouda), total elimination of a persisting low initial contamination was not always achieved. Such findings may provide useful evidence for assessing the risk posed by various cheeses types in relation to their compliance with food safety regulations.

Comparison of polymerase chain reaction methods and plating for analysis of enriched cultures of Listeria monocytogenes when using the ISO11290-1 method.

Analysis for Listeria monocytogenes by ISO11290-1 is time-consuming, entailing two enrichment steps and subsequent plating on agar plates, taking five days without isolate confirmation. The aim of this study was to determine if a polymerase chain reaction (PCR) assay could be used for analysis of the first and second enrichment broths, saving four or two days, respectively. In a comprehensive approach involving six European laboratories, PCR and traditional plating of both enrichment broths from the ISO11290-1 method were compared for the detection of L. monocytogenes in 872 food, raw material and processing environment samples from 13 different dairy and meat food chains. After the first and second enrichments, total DNA was extracted from the enriched cultures and analysed for the presence of L. monocytogenes DNA by PCR. DNA extraction by chaotropic solid-phase extraction (spin column-based silica) combined with real-time PCR (RTi-PCR) was required as it was shown that crude DNA extraction applying sonication lysis and boiling followed by traditional gel-based PCR resulted in fewer positive results than plating. The RTi-PCR results were compared to plating, as defined by the ISO11290-1 method. For first and second enrichments, 90% of the samples gave the same results by RTi-PCR and plating, whatever the RTi-PCR method used. For the samples that gave different results, plating was significantly more accurate for detection of positive samples than RTi-PCR from the first enrichment, but RTi-PCR detected a greater number of positive samples than plating from the second enrichment, regardless of the RTi-PCR method used. RTi-PCR was more accurate for non-food contact surface and food contact surface samples than for food and raw material samples especially from the first enrichment, probably because of sample matrix interference. Even though RTi-PCR analysis of the first enrichment showed less positive results than plating, in outbreak scenarios where a rapid result is required, RTi-PCR could be an efficient way to get a preliminary result to be then confirmed by plating. Using DNA extraction from the second enrichment broth followed by RTi-PCR was reliable and a confirmed result could be obtained in three days, as against seven days by ISO11290-1.

Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity.

The present study aimed: (i) to develop models for the combined effect of water activity (0.99, 0.94 and 0.90), microstructure expressed as 0, 5, 10 and 20% w/v gelatin, and temperature (15, 20 and 25 °C), on growth and OTA production rates by Aspergillus carbonarius; and (ii) to evaluate the performance of the developed models on food matrices (jelly, custard and marmalade) of different viscosity at pH 5.5. The square root of biomass increase rate (fungal growth rate) and OTA production rate were determined by the Baranyi model and were further modeled as a function of temperature, gelatin concentration and a(w) by applying polynomial models. Time for visible growth and the upper asymptote of the OTA production curve were also determined by the Baranyi model. Increase in gelatin concentration resulted in a significant delay in all parameters describing fungal growth and OTA production rates, at all temperatures and a(w). The effect of microstructure on fungal growth and OTA production rates was less evident at stress conditions of a(w) and temperature. Detection time for visible fungal growth was markedly influenced by a(w) and temperature. Coefficients of determination were 0.899 and 0.887 for the models predicting the square root (√µ(max)) of growth and OTA production rate, respectively. Predictions of growth rate agreed well with the recorded data of custard and marmalade, while observations of OTA production rate indicated low agreement with model predictions, in all food matrices except for marmalade. The present findings may provide a basis for reliable assessment of the risk of fungal growth and OTA production in foods of different structural and rheological properties.