Artículos MIEL

How do consumers perceive food safety risks? – Results from a multi-country survey

Thu, 01 Dec 2022 00:00:00 GMT

How do consumers perceive food safety risks? – Results from a multi-country survey Djekic, Ilija; Nikolić, Aleksandra; Mujčinović, Alen; Blazic, Marijana; Herljevic, Dora; Goel, Gunjan; Trafialek, Joanna; Czarniecka-Skubina, Ewa; Guiné, Raquel; Gonçalves, João Carlos; Smole Možina, Sonja; Kunčič, Ajda; Miloradovic, Zorana; Miocinovic, Jelena; Aleksic, Biljana; Gómez-López, Vicente M.; Osés Gómez, Sandra María; Ozilgen, Sibel; Smigic, Nada An online survey was distributed to consumers in nine countries in order to investigate their perceptions related to causers of food safety risks, types of food associated with food-borne illnesses and the role of actors in the food supply chain. A total of 2723 respondents have participated in the survey. Results indicated that food hygiene has been recognized as the most important issue associated with food safety risks. Consumers considered meat and meat products as well as egg and egg-based products, as types of food that pose the highest risks to consumer's health. Food processors and food inspection services play the most significant role in food supply chains. Results further revealed that country of origin has the highest influence on consumer perception, opposed to gender with the least influence. Overall, results obtained in this study confirmed the role of food hygiene as the predominant factor in ensuring food safety in the mind of consumers and that animal-originated food has been perceived as the type of food holding higher health risk opposed to food of plant origin. At the same time, these results challenge the trust in food processors and food inspection services.

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

Thu, 01 Jun 2023 00:00:00 GMT

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study Smigic, Nada; Ozilgen, Sibel; Gómez-López, Vicente M.; Osés Gómez, Sandra María; Miloradovic, Zorana; Aleksic, Biljana; Miocinovic, Jelena; Smole Možina, Sonja; Kunčič, Ajda; Guiné, Raquel; Gonçalves, João Carlos; Trafialek, Joanna; Czarniecka-Skubina, Ewa; Goel, Gunjan; Blazic, Marijana; Herljevic, Dora; Nikolić, Aleksandra; Mujčinović, Alen; Djekic, Ilija; Djekic Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) “Precautious consumers” characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) “Unconcerned consumers” preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries.

Phenolic Composition, Antiradical, Antimicrobial, and Anti-Inflammatory Activities of Propolis Extracts from North East Spain

Sat, 01 Jun 2024 00:00:00 GMT

Phenolic Composition, Antiradical, Antimicrobial, and Anti-Inflammatory Activities of Propolis Extracts from North East Spain Osés Gómez, Sandra María; Fernández Muiño, Miguel Ángel; Rodríguez-Fernández, Andrea; Sancho Ortiz, María Teresa; Lázaro, Regina; Bayarri, Susana Antioxidant-related parameters and anti-inflammatory and antimicrobial activities against Listeria monocytogenes were assessed in eight North East Spain poplar propolis samples. Propolis extracts (PEs) were obtained using 70% ethanol (PEE) and methanol (PME). Yield and total phenol compounds were higher in PEE. Phenolic acids were analyzed by a high-performance liquid chromatograph–diode array detector. Caffeic and ferulic acids were quantified in all PEE and PME. All samples contained p-coumaric acid (quantified in 6 PEE and in 3 PME). Ascorbic acid was detected in all propolis, but mainly quantified in PME (≤0.37 mg/g PE). Biological properties were tested on PEE. As for antiradical activities, trolox equivalent antioxidant capacity (TEAC) [against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)•+], ranged between 578 and 4620 µmol trolox/g, 2,2-diphenyl-1-picrylhydrazyl (DPPH) (against DPPH free radical), between 0.049 and 0.094 mg/mL, antioxidant activity against hydroxyl (•OH) radical (AOA), between 0.04 and 11.01 mmol uric acid/g, and oxygen radical absorbance capacity (ORAC) against peroxyl (ROO•) radical between 122 and 3282 µmol trolox/g. Results of TEAC, AOA, and ORAC were significantly correlated. IC50 anti-inflammatory activity ranged from 1.08 to 6.19 mg/mL. Propolis showed higher inhibitory activity against L. monocytogenes CECT934 and L. monocytogenes CP101 by agar well diffusion (P < .05) (10.5 and 10.2 mm, respectively) than against L. monocytogenes CP102 (7.0 mm). Data of this research show that North East Spain propolis may be of interest for pharmaceutical and food industry use.

Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys

Mon, 01 Apr 2024 00:00:00 GMT

Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys Osés Gómez, Sandra María; Rodríguez, Carlos; Valencia García, Olga; Fernández Muiño, Miguel Ángel; Sancho Ortiz, María Teresa Honey is a natural sweetener made by bees that exhibits antimicrobial activity, mainly related to its H2O2 content. The aim of this work was to research the H2O2 concentration of 24 Spanish honeys from different botanical origins, studying their possible correlation with glucose oxidase (GOx), catalase (CAT), and anti-Staphylococcus aureus activities (minimal inhibition concentration (MIC), minimal bactericidal concentration (MBC), and percentage of inhibition at 5% (w/v) honey against Staphylococcus aureus), as well as possible correlations among all the analyzed parameters. The results showed that the H2O2 concentration did not depend on the botanical origin of the honeys. There were neither correlations between the H2O2 concentration and the activities of GOx and CAT, nor between GOx and antimicrobial activity. However, CAT and antimicrobial activities were positively correlated. Therefore, CAT could be successfully used as a possible marker of the antimicrobial activity of honeys against Staphylococcus aureus. Furthermore, a linear regression model has been fitted to explain the antimicrobial activity from CAT and GOx activity and H2O2 concentration. Although H2O2 is one of the compounds involved in honey’s antibacterial activity, this capacity also strongly depends on other honey components (such as low water activity, acidity, osmolarity, and phenolic compounds). The very high anti-Staphylococcus aureus activity exhibited by all samples could be interesting for commercial honey-based formulations also helping to promote local beekeeping.