Mercury contents and potential exposure risk of rice-containing food products.

Mercury (Hg), especially methylmercury (MeHg), accumulation in rice grain due to rice paddy possessing conditions conducive to Hg methylation has led to human Hg exposure through consumption of rice-based daily meals. In addition to being a food staple, rice is widely used as a raw material to produce a vast variety of processed food products. Little is known about Hg levels in snacking rice-food products and potential Hg exposure from consumption of them, besides previous studies on infant rice cereals. Aiming to provide complementary information for a more complete assessment on Hg exposure risk originated from Hg-containing rice, this study determined total Hg (THg) and MeHg levels in 195 rice-containing and rice-free processed food products covering all major types of snack foods marketed in China and the estimated daily intake (EDI) of dietary Hg from the consumption of these foods. The results clearly showed THg and MeHg contents in rice-containing foods were significantly higher than rice-free products, suggesting the transfer of Hg and MeHg from the rice to the end products, even after manufacturing processes. Moreover, significant positive correlations were observed between THg, MeHg, or MeHg/THg ratio and rice content for samples containing multiple grains as ingredients, further indicating the deciding role of rice for Hg levels in the end food products. Although the EDI of THg and MeHg via rice-based food products were relatively low compared to the reference dose, it should be considered these snacking food products would contribute additive Hg intake outside of the daily regular meals.

Novel Encapsulation Approaches in the Functional Food Industry: With a Focus on Probiotic Cells and Bioactive Compounds.

Bioactive substances can enhance host health by modulating biological reactions, but their absorption and utilization by the body are crucial for positive effects. Encapsulation of probiotics is rapidly advancing in food science, with new approaches such as 3D printing, spray-drying, microfluidics, and cryomilling. Co-encapsulation with bioactives presents a cost-effective and successful approach to delivering probiotic components to specific colon areas, improving viability and bioactivity. However, the exact method by which bioactive chemicals enhance probiotic survivability remains uncertain. Co-crystallization as an emerging encapsulation method improves the physical characteristics of active components. It transforms the structure of sucrose into uneven agglomerated crystals, creating a porous network to protect active ingredients. Likewise, electrohydrodynamic techniques are used to generate fibers with diverse properties, protecting bioactive compounds from harsh circumstances at ambient temperature. Electrohydrodynamic procedures are highly adaptable, uncomplicated, and easily expandable, resulting in enhanced product quality and functionality across various food domains. Furthermore, food byproducts offer nutritional benefits and technical potential, aligning with circular economy principles to minimize environmental impact and promote economic growth. Hence, industrialized nations can capitalize on the growing demand for functional foods by incorporating these developments into their traditional cuisine and partnering with businesses to enhance manufacturing and production processes.

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

Assessing the impact of dietary choices on fiber deficiency: insights from the 2017-2020 Polish national adult nutrition survey.

Introduction: Dietary fiber is a key component of a healthy diet, associated with a reduced risk of cardiovascular disease, obesity, type 2 diabetes, certain cancers, chronic inflammation, or depression. The aim of the study was to perform an in-depth analysis of dietary fiber intake in the Polish population, taking account of the consumption of groups of products that are fiber sources and identify any age-related differences in the dietary fiber intake of the subjects. Methods: We analyzed data obtained from two representative cross-sectional studies on the diet and nutritional status of adult Polish residents including the total of 4,000 individuals aged 19 years and more. Two 24-h recalls were used per individual to assess the diet using the computer-assisted personal interview (CAPI) technique. Total fiber content and fiber contained in cereal products, vegetables, fruits, legumes, nuts and seeds were calculated. Fiber intake was compared to the recommendations: 25 g/d for adults up to 65 years of age and 20 g/d for those aged 66 years and older. All statistical analyses, including the Pearson's chi-squared test, the Student's t-test, and the Analysis of Variance (ANOVA), were conducted using STATISTICA™ version 13.3, with the results being adjusted for demographic distribution biases to enhance the representativeness. Results: The average daily fiber intake was 17.83 ± 0.14 g/day (78% of the recommended intake), with 20.5% of respondents meeting the requirement. More men than women (27.05% vs. 14.3%;) met the requirement and men were characterized by a higher average intake (19.34 ± 0.20 g/day) than women (16.43 ± 0.19 g/day). The main fiber sources were cereals (44.1%), vegetables (23.6%), and fruits (16.0%). As regards men, the sources included refined bread (25.8%), vegetables (23.1%), and fruits (10.2%) and for women, they were vegetables (24.0%), fruits (17.2%), and refined bread (16.3%). Although refined bread is not recommended as a primary fiber source due to its lower fiber content compared to whole grain bread, its high consumption significantly contributed to the total fiber intake. Conclusion: The prevalence of widespread dietary fiber deficiency calls for the intensification of educational efforts that address the health advantages and sources of dietary fiber, as well as methods for its inclusion in daily meals.

γ-Conglutin Immunoreactivity Is Differently Affected by Thermal Treatment and Gastrointestinal Digestion in Lupine Species.

Lupine is a legume commonly used in human diet as a functional food due to its high nutritional content and important technological properties. However, its consumption can lead to the manifestation of adverse immunological reactions, posing significant health issues in sensitized/allergic patients. This work aims to investigate the effect of food processing combined with simulated gastrointestinal (GI) digestion on the immunoreactivity of lupine γ-conglutin. Model foods of wheat pasta containing 35% of lupine flour (Lupinus albus, L. luteus, and L. angustifolius) were prepared and submitted to a boiling process. The proteins were extracted and their profiles characterized by SDS-PAGE. Simulated GI digestion was performed on thermally treated pasta using the INFOGEST harmonized digestion protocol 2.0. The IgG binding capacity of γ-conglutin was assessed by immunoblotting in non-reducing conditions and indirect ELISA with specific antibodies. Results demonstrate that the boiling treatment affected the immunoreactivity of the three lupine species differently. Simulated GI digestion led to extensive destruction of the protein structure, more significant in the intestinal phase, reducing but not abolishing the IgG affinity to γ-conglutin and its potential presentation to immunocompetent cells. This information can offer valuable insights to the food industry for developing food formulations with reduced allergenic properties.

Preliminary investigation on the impact of salty and sugary former foods on pig liver and plasma profiles using OMICS approaches.

Replacing cereals with food leftovers could reduce feed-food competition and keep nutrients and energy in the food chain. Former food products (FFPs) are industrial food leftovers no more intended for human but still suitable as alternative and sustainable feedstuffs for monogastric. In this study, omics approaches were applied to evaluate the impact of dietary FFPs on pig liver proteome and plasma peptidome. Thirty-six Swiss Large White male castrated pigs were randomly assigned to three dietary treatments [control (CTR), 30% CTR replaced with salty FFP (SA), 30% CTR replaced with sugary FFP (SU)] from the start of the growing phase (22.4 ± 1.7 kg) until slaughtering (110 ± 3 kg). The low number of differentially regulated proteins in each comparison matrix (SA/SU vs. CTR) and the lack of metabolic interaction indicated a marginal impact on hepatic lipid metabolism. The plasma peptidomics investigation showed low variability between the peptidome of the three dietary groups and identified three possible bioactive peptides in the SA group associated with anti-hypertension and vascular homeostasis regulation. To conclude, the limited modulation of liver proteome and plasma peptidome by the SA and SU diets strenghtened the idea of reusing FFPs as feed ingredients to make pig production more sustainable.

Self-ratiometric fluorescence approach based on room-temperature instantaneously synthesized carbon dots from Folin's reagent and ethanolamine for determination of nitroxinil in water, milk, and food samples.

BACKGROUND: Nitroxinil has been used extensively to treat parasitic worms, mainly Fasciola, in food-producing cattle and sheep. The reported methods for nitroxinil analysis included expensive instrumentation, the need for skilled operators, and tedious procedures. Fluorimetry is one of the fastest and simplest methods widely used; hence, we aimed to develop a simple, cost-effective, and convenient fluorometric approach for the estimation of nitroxinil in various matrices. Compared with other detection methods, self-ratiometric fluorescent probes are considered a promising approach for the detection of analytes as their detection accuracy overcomes traditional fluorescence sensing probe in that it is not affected by the probe concentration, solution polarity, instrument parameters, and other factors. In this research, room temperature instantaneously synthesized carbon dots were used as a sensitive and selective self-ratiometric probe for the determination of the veterinary medicine nitroxinil in various matrices. RESULTS: A room-temperature synthesized quinone-ethanolamine carbon dots (RTQECDs) was fabricated using the instantaneous reaction of sodium 1,2-naphthoquinone-4-sulfonate (Folin's) with ethanolamine, without any energy/catalyzing reagents, for the first time. The prepared carbon dots show green-blue fluorescence at 450 nm upon exposure to UV light at 365 nm with a quantum yield of 26.6 %. Upon interaction with nitroxinil, the fluorescence intensity of RTQECDs at 450 nm is quenched and shifted to a longer wavelength at 475 nm. Meanwhile, the fluorescence of RTQECDs at 400 nm (absorbance maxima of nitroxinil) was more extremely quenched under the same conditions. Taking this in hand, a new RTQECDs self-ratiometric probe was developed for the determination of nitroxinil using the decrease in peaks at 450 nm and 400 nm and the shift of the fluorescence maxima to 475 nm as built-in reference peaks. The probe showed a quantitative increase in signal output of F475/F400 in the range of 0.10-30.0 µg/mL nitroxinil with a limit of detection of 30.0 ppb. The nitroxinil-sensing mechanism using RTQECDs is mainly ascribed to the partial secondary blue-type inner filter effect (IFE). The designed study was applied for the estimation of nitroxinil in veterinary dosage forms (recoveries; 99.78 %-100.35 %), river water (recoveries; 98.55 %-101.53 %), and food products, including meat, liver, kidney, and milk (recoveries; 97.60 %-104.25 %). SIGNIFICANCE: The novelty of our work includes the immediate synthesis of the sensing probe at room temperature, as well as its use as a self-ratiometric fluorescence probe for the determination of nitroxinil in veterinary samples, river water, and food products with excellent sensitivity down to 30.0 ppb. RTQECDs own the highest response and selectivity to nitroxinil compared with cations, anions, as well as other co-administered drugs, including cefotaxime and ivermectin.

Surveillance and genetic characterization of Listeria monocytogenes in the food chain in Montenegro during the period 2014-2022.

Introduction: Listeria monocytogenes is an ubiquitous foodborne pathogen that represents a serious threat to public health and the food industry. Methods: In this study Whole Genome Sequencing (WGS) was used to characterize 160 L. monocytogenes isolates obtained from 22,593 different food sources in Montenegro during the years 2014-2022. Results: Isolates belonged to 21 different clonal complexes (CCs), 22 sequence types (STs) and 73 core genome multilocus sequence types (cgMLST) revealing a high diversity. The most prevalent STs were ST8 (n = 29), ST9 (n = 31), ST121 (n = 19) and ST155 (n = 20). All isolates carried virulence genes (VGs), 111 isolates carried mobile genetic elements (MGEs) (ranging from 1 to 7 MGEs) and 101 isolates carried plasmids (ranging from 1 to 3 plasmids). All isolates carried the intrinsic resistance genes fosX and lin. None of the isolates carried acquired antimicrobial resistance genes (ARGs). Discussion/conclusion: Continuous monitoring and surveillance of L. monocytogenes is needed for improving and ameliorating the public health.

Correct labelling? A full analytical pathway for silica and titania particles in food products.

Introducing particles as additives, specifically engineered nanoparticles, in the food industry has improved food properties. Since 2014, alongside the presence of these added particles, there has been a mandatory requirement to disclose if those additives are nanomaterials in the ingredient list of food products. However, detecting and characterizing nanomaterials is time-consuming due to their small sizes, low concentrations, and diverse food matrices. We present a streamlined analytical process to detect the presence of silica and titania particles in food, applicable for food regulation and control. Using X-ray Fluorescence Spectrometry for screening enables quick categorization of inorganic particles labeling accuracy, distinguishing products with and without them. For the former, we develop matrix-independent digestion and introduce time-effective statistics to evaluate the median particle size using a reduced number of particles counted, ensuring accurate "nano" labeling. Through the implementation of this work, our objective is to simplify and facilitate verifying the proper labeling of food products.

First-of-Its-Kind: Nationwide meta-analysis of microplastic pollution and risk assessment in Thailand.

Thailand ranks as the sixth largest contributor to global microplastic pollution, which is exacerbated by extensive plastic use. Despite rising concerns, no comprehensive review is available on microplastic contamination and its potential risk in Thailand. This review synthesised data on microplastic abundance and characteristics within the country from 118 peer-reviewed publications (2017-2024). We found predominant microplastic presence in crustaceans (1.69-160.15 items/g), followed by Mollusca (0.03-9.5 items/g) and fishes (0.01-28.17 items/g), with higher abundances in wastewater (4 × 102 to 6.09 × 105 items/m3) compared to that in freshwater (1.44-2.92 × 106 items/m3) and seawater (2.70 × 10-1 to 6.25 × 104 items/m3). Marine sediments (48.3-2.13 × 104 items/kg) also showed significantly higher microplastic concentrations than terrestrial sediments (3-2.92 × 103 items/kg). Predominant microplastics were identified as fibers (59.36% and 35.05% for biological and environmental samples, respectively) and fragments (24.14%, 30.68%) in blue (25.95%, 18.64%), and colourless/transparent (20.01%, 14.47%), primarily composed of polyethylene terephthalate (19.46%, 9.19%), nylon (3.23%, 9.99%), polypropylene (19.78%, 24.23%), and polyethylene (14.81%, 11.66%). The potential ecological risk was low in all ecosystems except for wastewater. Shrimp and fish were more susceptible to microplastics compared to other studies in the region. Additionally, the sources, transport, and pathways of microplastic pollution in Thailand's aquatic territories and the current measures and policies implemented by the government to address plastic pollution are discussed. This review has compiled up-to-date insights into the prevalence, distribution, and risks associated with microplastics, which is instrumental in formulating effective strategies for contaminant control and ultimately reducing plastic pollution.

[The Eurasian strategy of production of organic foodstuffs from position of economic sustainability and population health support: The publications review].

The article presents information reflecting current consideration of strategy of food production from position of of economic sustainability, ensuring population health through compliance of principles of food safety, accessibility and quality improvement. The organic food industry with systems of production, processing, distribution and retailing develops since the 1940s and has huge impact on strategies of food consumption by population, especially in high-income countries. The priorities, goals and objectives of development of organic production in the Russian Federation are targeted to ensure favorable state of environment and preservation of human health.

Replacing Cereal with Ultraprocessed Foods in Pig Diets Does Not Adverse Gut Microbiota, L-glutamate Uptake, or Serum Insulin.

BACKGROUND: Using ultraprocessed food (UPF) to replace traditional feed ingredients offers a promising strategy for enhancing food production sustainability. OBJECTIVE: To analyze the impact of salty and sugary UPF on gut microbiota, amino acids uptake, and serum analytes in growing and finishing pig. METHODS: Thirty-six Swiss Large White male castrated pigs were assigned to 3 experimental diets: 1) standard (ST), 0% UPF; 2) 30% conventional ingredients replaced by sugary (SU) UPF; and 3) 30% conventional ingredients replaced by salty (SA) UPF. The next-generation sequencing was used to characterize the fecal microbiota. Transepithelial electrical resistance and the active uptake of selected amino acids in pig jejuna were also evaluated. Data were enriched with measurements of fecal volatile fatty acids and serum urea, minerals, and insulin. All data analyses were run in R v4.0.3. The packages phyloseq, vegan, microbiome, and microbiomeutilities were used for microbiota data analysis. The remaining data were analyzed by analysis of variance using linear mixed-effects regression models. RESULTS: The UPF did not affect fecal microbiota abundance or biodiversity. The Firmicutes to Bacteroidetes ratio remained unaffected. SU-induced increase in the Anaerostipes genus suggested altered glucose metabolism, whereas SA increased the abundance of CAG-352 and p-2534-18B. No effects on fecal volatile fatty acids were observed. Assumptions of UPF negatively affecting small intestinal physiology were not supported by the measurements of transepithelial electrical resistance in pigs. Active amino acids uptake tests showed potential decrease in L-glutamate absorption in the SA compared with the SU diet. Blood serum analysis indicated no adverse effects on urea, calcium, magnesium, or potassium concentration but the SU group resulted in a lower blood serum insulin concentration at the time of blood collection. CONCLUSIONS: When incorporated at 30% into a standard growing finishing diet for pigs, UPF does not have detrimental effects on gut microbiota, intestinal integrity, and blood mineral homeostasis.

Exchange rate volatility and COVID-19 effects on Indonesia's food products' trade: Symmetric and asymmetric approach.

This study aims to determine the symmetric and asymmetric effects of exchange rate volatility and other explanatory variables (real exchange rate, industrial production index, and COVID-19) on sixteen (16) food products traded between Indonesia and the United States, Indonesia and China. The study used the ARCH/GARCH approach and estimate the volatility of the exchange rate. Linear and nonlinear autoregressive distributed lag (ARDL) were applied to estimate the short- and long-run effect for the period 2009:M1-2020:M12. Findings from the ARDL method indicate that, in the short-term exchange rate volatility has a significant positive/negative effect on many products exported and imported throughout the study period. Different results were found in the Nonlinear ARDL method where a significant effect occurred especially on the food products import. The result further indicates that exchange rate volatility has a more negative effect symmetrically or asymmetrically. These results imply that most Indonesian traders to the United States and China tend to behave as risk-averse in the long run when responding to the phenomenon of exchange rate volatility. As a measure of robustness, a quantile regression further confirms that exchange rate volatility consistently affects food product trade. With this, therefore, stable exchange rate policies are needed to lessen the harmful effect of volatility on trade flows and balance the risk-taking behaviour among importers and exporters.

Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value.

The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MBnO-control muffins (containing 11.85% rapeseed oil), MCsO-muffins containing camelina oil instead of rapeseed oil, MCsS-muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MCsOS-muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability.

Regional Comprehensive Economic Partnership Can Boost Value-Added Trade in Food and Non-Food Sectors in Asia-Pacific Economies.

This study examines the effects of the Regional Comprehensive Economic Partnership (RCEP) on the value-added trade of food and non-food sectors. This study uses a global computable general equilibrium (CGE) model coupled with an extension module for the origin decomposition of value-added flows embodied in gross trade. The results suggest that by cutting down tariff and non-tariff barriers, the RCEP would significantly stimulate the economies of and gross trade among Asia-Pacific countries involved in the agreement. The potential benefits of the RCEP will be overestimated if we ignore the origin of value added and measure the benefits by gross exports. The domestic components of bilateral value-added flows between RCEP members would increase greatly, indicating an increasingly integrated value chain between RCEP members. Import taxes and non-tariff barriers for processed food, textiles and clothes, and heavy manufacturing are relatively significant in the region, so the RCEP would significantly improve their value-added exports. The domestic component of value-added exports in agricultural products and processed food from RCEP members would be increased significantly, indicating that the closely integrated food value chain boosts the food economies of RCEP members.

Recent Advances in Astaxanthin as an Antioxidant in Food Applications.

In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review.

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology.

Moldy odors in food - a review.

Food products are susceptible to mold contamination, releasing moldy odors. These moldy odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are a mixture of volatile organic compounds (VOCs) released by the fungi themselves, which are the main source of moldy odors in moldy foods. These VOCs are secondary metabolites of fungi and are synthesized through various biosynthetic pathways. Both the fungi themselves and environmental factors affect the release of moldy odors. This review summarized the main components of musty odors in moldy foods and their producing fungi. In addition, this review focused on the functions of moldy volatile organic compounds (MVOCs) and the biosynthetic pathways of the major MVOCs, and summarized the factors affecting the release of MVOCs as well as the detection methods. It expected to provide a basis for ensuring food safety.

Machine learning approach as an early warning system to prevent foodborne Salmonella outbreaks in northwestern Italy.

Salmonellosis, one of the most common foodborne infections in Europe, is monitored by food safety surveillance programmes, resulting in the generation of extensive databases. By leveraging tree-based machine learning (ML) algorithms, we exploited data from food safety audits to predict spatiotemporal patterns of salmonellosis in northwestern Italy. Data on human cases confirmed in 2015-2018 (n = 1969) and food surveillance data collected in 2014-2018 were used to develop ML algorithms. We integrated the monthly municipal human incidence with 27 potential predictors, including the observed prevalence of Salmonella in food. We applied the tree regression, random forest and gradient boosting algorithms considering different scenarios and evaluated their predictivity in terms of the mean absolute percentage error (MAPE) and R2. Using a similar dataset from the year 2019, spatiotemporal predictions and their relative sensitivities and specificities were obtained. Random forest and gradient boosting (R2 = 0.55, MAPE = 7.5%) outperformed the tree regression algorithm (R2 = 0.42, MAPE = 8.8%). Salmonella prevalence in food; spatial features; and monitoring efforts in ready-to-eat milk, fruits and vegetables, and pig meat products contributed the most to the models' predictivity, reducing the variance by 90.5%. Conversely, the number of positive samples obtained for specific food matrices minimally influenced the predictions (2.9%). Spatiotemporal predictions for 2019 showed sensitivity and specificity levels of 46.5% (due to the lack of some infection hotspots) and 78.5%, respectively. This study demonstrates the added value of integrating data from human and veterinary health services to develop predictive models of human salmonellosis occurrence, providing early warnings useful for mitigating foodborne disease impacts on public health.

Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.

The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the nutritional quality of these foods is lacking. We aimed to characterize industrial plant-based food products' nutritional value and degree of processing. A cross-sectional study was conducted on two market-leading Portuguese food retail chains by assessing the nutritional composition of all the available pre-packaged plant-based food products (n = 407). These products were categorized into meal alternatives, dairy alternatives, and other products containing dairy/meat alternative ingredients including ready meals and desserts. The products' nutritional quality was assessed according to the cut-offs established by the Portuguese Directorate General of Health [DGS] on total fat, saturated fat, sugar, and salt, and considering the degree of processing using NOVA classification. One-tenth of the products were classified as having a high total fat, saturated fat, sugars, or salt content. In some sub-categories, half of foods were classified as high in saturated fat, and over two-thirds were considered high salt products. Less than one-third exhibit a good nutritional profile based on the national cut-offs. A total of 84.3% of plant-based food products were ultra-processed. These findings emphasize the need to improve the nutritional profile of plant-based options.