Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Zaccheo, Aleardo; Palmaccio, Eleonora; Venable, Morgan; Locarnini-Sciaroni, Isabella; Parisi, Salvatore

doi:10.1007/978-3-319-44975-3

Cited by 14 publications

(4 citation statements)

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“…The most well-known fermented meat products include fermented sausages, salami and jerky that can be prepared from beef, mutton and pork. Basterma (Arabic sausage) which is the most popular fermented minced beef in the Middle East in countries including Iraq, Syria, Lebanon, Egypt, and Jordan ( Zaccheo, Palmaccio, Venable, Locarnini-Sciaroni, & Parisi, 2017 ). Basterma is prepared via natural fermentation by mixing the minced meat with garlic, salt and seasonings that is stuffed in cow intestines and kept at room temperature for 7–14 days.…”

Section: Fermented Foodsmentioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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Section: Fermented Foodsmentioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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“…In fact, the importance of similar compounds is now recognized when speaking of hygienic issues and different therapies for human illnesses (114)(115)(116)(117)(118)(119), and other arguments (120)(121)(122)(123)(124)(125)(126)(127)(128)(129)(130)(131)(132)(133).…”

Section: Discussionmentioning

confidence: 99%

Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives

Barbera

2020

Journal of AOAC INTERNATIONAL

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The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.

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“…The Central African countries have not yet performed their green revolution and have been supplementing their food deficit by imports of cereals, especially from Asia. The proportion of rural population has been declining steadily for the last 40 years (Zaccheo et al, 2017). This rural exodus has led to a drastic reduction of the working population, which results in a weakening of the work capacity in the rural areas (Mbetid-Bessane et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of sugarcane scum and ashes of <i>Chromolena odorata</i> L. on the aptitude of <i>Hibiscus sabdariffa</i> L. production

Medza-Mve¹,

Ognalaga²,

Moupela³

et al. 2018

Int. J. Bio. Chem. Sci

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The main objective of this study was to develop an intensive cropping system for the Hibiscus sabdariffa L, reachable to all farmers in rural and peri-urban areas in Gabon. The ashes of Chromolaena odorata used alone or in combination with the sugarcane scums amended to ferralitic soil from Imperata cylindrica rich savannahs to evaluate their effects on H. Sabdariffa growth performance and leaf yields. Soils were mixed with different amounts of ash of Chromolaena odorata (30, 40 and 50 g/m²) and sugarcane scum (1.5; 2.0 and 2.5 kg/m²) and transferred to polythene pots. Our results showed that the fertilization significantly influences the growth in diameter and height of the stem and the leaf yields of H. sabdariffa. The best growth were obtained with the of 50 kg/m² of ash of Chromolaena odorata and 2.5 kg/m² of sugar cane scum, where the average stem diameter and average stem height were respectively 6.50 ± 0.40 mm and 42.07 ± 3.12 cm. The optimum leaf yield (9.87 ± 0.41 t/ha) was also obtained with this combination. Use of these fertilizers could improve the yields of Hibiscus sabdariffa, to obtain surplus production for salet o obtain surplus production for sale

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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Cited by 14 publications

References 0 publications

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives

Effect of sugarcane scum and ashes of <i>Chromolena odorata</i> L. on the aptitude of <i>Hibiscus sabdariffa</i> L. production

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