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Food Safety and Quality for Sustainable Development

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 13974

Special Issue Editor

Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro, Italy
Interests: bacteriophages; probiotics; prebiotics; dairy products; yeasts; food microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The world population is expected to increase by two billion by 2050, giving rise to a pertinent question: How can we feed the current and future generations, ensuring safer and quality food production with sustainability? Following the United Nations Sustainable Development Goals (UN-SDGs) reported in the agenda “Transforming our World: The 2030 Agenda for Sustainable Development”, there are several challenges around how to achieve an equilibrium between food security and the three aspects of sustainable development (economic, social, and environmental). While in developed countries, consumers have demanded stronger laws and more rigorous standards throughout the food supply chain, in low- and middle-income countries, the focus is still on controlling foodborne diseases.

This Special Issue on “Food Safety and Quality for Sustainable Development” is aiming to provide the present state of the art and perspectives that support the use of “good microorganisms” (bacteria, fungi, and viruses) to guarantee food safety and quality for sustainable development in agriculture (crops and livestock) and food industries (e.g., cheese factories and wineries). It will also cover the need to rapidly respond to the following challenges: a) How can we reduce the industry’s reliance on pesticides and antibiotics through the use of “good microorganisms”? b) How can we improve food safety and hygiene standards using beneficial microorganisms? c) How can we protect and stimulate plant growth by adopting new microbial-based approaches? d) How can beneficial microbes be incorporated into the “Farm to Fork Strategy”?

The Special Issue welcomes original research and review manuscripts, and the studies should amplify the current knowledge and contribute to shedding light on new strategies for sustainable food production with safety and quality.

You may choose our Joint Special Issue in World.

Dr. Duarte Vinícius Silva
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • food microbiology
  • food quality
  • sustainable development
  • microorganisms

Published Papers (3 papers)

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Research

17 pages, 2418 KiB  
Article
Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products
by Carolyne Luciane de Almeida Godoy, Lucas Marques Costa, Carlos Alberto Guerra, Vanessa Sales de Oliveira, Breno Pereira de Paula, Wilson José Fernandes Lemos Junior, Vinícius da Silva Duarte, Rosa Helena Luchese, Ivonete Rossi Bautitz and André Fioravante Guerra
Sustainability 2022, 14(5), 2646; https://0-doi-org.brum.beds.ac.uk/10.3390/su14052646 - 24 Feb 2022
Cited by 6 | Viewed by 1810
Abstract
This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms [...] Read more.
This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms associated with the spoilage of chicken products were stimulated to grow by pair incubation of the products at two different temperatures and with collection at different times. The turbidity method was performed to evaluate the microbial susceptibility to PPCP. PPCP was added in chicken products to obtain an in situ partial inhibitory effect on spoilage microorganisms to extend the use-by date. The in vitro trial showed total inhibition of the microbial growth by adding above 3.0% of PPCP. Although this concentration showed a remarkable inhibitory potential, its addition can severely impact the formulation cost. Thus, the application of doses with partial microbial inhibition may be a suitable strategy for the use of PPCP in chicken products. The results revealed that cold chain management and couse of PPCP in chicken products extended the proposed use-by date, suggesting an alternative food preservation technology for the use of naturally derived compounds. Full article
(This article belongs to the Special Issue Food Safety and Quality for Sustainable Development)
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16 pages, 924 KiB  
Article
Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety
by Yu-Gang Ji and Wen-Hwa Ko
Sustainability 2022, 14(3), 1281; https://0-doi-org.brum.beds.ac.uk/10.3390/su14031281 - 24 Jan 2022
Cited by 3 | Viewed by 4322
Abstract
This study aimed to create a catering quality scale for university canteens in China. It is based on a questionnaire survey, with a total of 1302 distributed and 844 valid retrieved questionnaires, yielding a 64.8% recovery rate. Catering safety management, employee hygiene management, [...] Read more.
This study aimed to create a catering quality scale for university canteens in China. It is based on a questionnaire survey, with a total of 1302 distributed and 844 valid retrieved questionnaires, yielding a 64.8% recovery rate. Catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere, and corporate social responsibility are the six topics primarily covered. In the first step of the scale, the dimensions were developed through EFA. Catering safety management includes kitchen safety, storage safety, and food safety. Employee hygiene management has two dimensions: Employee hygiene knowledge and employee management. Catering service includes service consciousness and a focus on consumers. Environmental atmosphere includes place management and place design. Further, corporate social responsibility encompasses social responsibility and taking care of employees. The second step of the scale involved conducting a CFA, which found a good overall fit of the scale. The results indicated good discriminant validity, convergent validity, and reliability. Moreover, the model comparison showed that the two-level, six-factor model was significantly better than other models. Full article
(This article belongs to the Special Issue Food Safety and Quality for Sustainable Development)
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11 pages, 358 KiB  
Article
The Effect of Food Safety-Related Attributes on Customer Satisfaction of Ready-to-Eat Foods at Hypermarkets
by Yu-Ping Wei
Sustainability 2021, 13(19), 10554; https://0-doi-org.brum.beds.ac.uk/10.3390/su131910554 - 23 Sep 2021
Cited by 6 | Viewed by 6626
Abstract
Food safety issues have become increasingly important in the retail sector. This study focused on the perception of the safety of ready-to-eat (RTE) foods at hypermarkets. The objectives of the current study were to evaluate the perception of food safety-related attributes of RTE [...] Read more.
Food safety issues have become increasingly important in the retail sector. This study focused on the perception of the safety of ready-to-eat (RTE) foods at hypermarkets. The objectives of the current study were to evaluate the perception of food safety-related attributes of RTE food and identify the key influencing factors to satisfaction at hypermarkets. A survey was conducted through a structured questionnaire that was administered at a hypermarket in Taipei, Taiwan. The hypermarket had a Hazard Analysis and Critical Control Points certification for RTE foods, while the target population was employees who had purchased RTE foods there. In total, 130 of the obtained questionnaires were valid. The statistical analysis encompassed descriptive statistics (means, percentages, and frequencies), exploratory factor analysis, and regression analysis. Four dimensions, i.e., facility, food, ambience/layout, and work staff, were identified to evaluate the food safety-related attributes of RTE foods at the hypermarket. A significant relationship between the food safety-related attributes and the overall customer satisfaction exists for ready-to-eat foods at hypermarkets. The facility, food, and work staff are all significantly impacting customer satisfaction. The results of this study promote a better understanding of consumer behavior toward food safety, thereby encouraging and supporting hypermarkets to design their layout and marketing strategies vis à vis RTE food. Full article
(This article belongs to the Special Issue Food Safety and Quality for Sustainable Development)
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