scholarly journals Reduce, Reuse, Recycle for Food Waste: A Second Life for Fresh-Cut Leafy Salad Crops in Animal Diets

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 1082
Author(s):  
Luciano Pinotti ◽  
Michele Manoni ◽  
Francesca Fumagalli ◽  
Nicoletta Rovere ◽  
Alice Luciano ◽  
...  
Keyword(s):  
Second Life ◽  
Food Production ◽  
Farm Animals ◽  
Human Consumption ◽  
Production Chain ◽  
Advantages And Disadvantages ◽  
Food Losses ◽  
Fresh Cut ◽  
Unconventional Feed ◽  
By Products

The world’s population is growing rapidly, which means that the environmental impact of food production needs to be reduced and that food should be considered as something precious and not wasted. Moreover, an urgent challenge facing the planet is the competition between the food produced for humans and the feed for animals. There are various solutions such as the use of plant/vegetable by-products (PBPs) and former foodstuffs, which are the co/by-products of processing industries, or the food losses generated by the food production chain for human consumption. This paper reviews the by-co-products derived from the transformation of fresh-cut leafy salad crops. A preliminary nutritional evaluation of these materials is thus proposed. Based on their composition and nutritional features, in some cases similar to fresh forage and grasses, this biomass seems to be a suitable feedstuff for selected farm animals, such as ruminants. In conclusion, although the present data are not exhaustive and further studies are needed to weigh up the possible advantages and disadvantages of these materials, fresh-cut leafy salad crops represent a potential unconventional feed ingredient that could help in exploiting the circular economy in livestock production, thereby improving sustainability.

scholarly journals Porcine Blood and Liver as Sporadic Sources of Hepatitis E Virus (HEV) in the Production Chain of Offal-Derived Foodstuffs in Poland

2021 ◽  
Author(s):  
E. Bigoraj ◽  
W. Paszkiewicz ◽  
A. Rzeżutka
Keyword(s):  
Hepatitis E Virus ◽  
Hepatitis E ◽  
Food Samples ◽  
Farm Size ◽  
Human Consumption ◽  
Production Chain ◽  
Control Virus ◽  
Serotype 5 ◽  
Slaughter Age ◽  
By Products

AbstractPig’s blood and liver are valuable edible slaughter by-products which are also the major ingredients of offal-derived foodstuffs. The aim of the study was an evaluation of the occurrence of hepatitis E virus (HEV) and porcine adenovirus (pAdV) as an index virus of faecal contamination in pig’s blood and liver for human consumption. In total, 246 samples of retail liver (n = 100) and pooled pig’s blood (n = 146) were analysed for the presence of HEV and pAdV. Blood samples were individually collected from 1432 pigs at slaughter age. Viral genomic material, including RNA of a sample process control virus was isolated from food samples using a QIAamp® Viral RNA Mini Kit. Virus-specific IAC-controlled real-time PCR methods were used for detection of target viruses. HEV RNA was found in 6 (2.4%; 95% CI: 0.9–5.2) out of 246 samples of tested foodstuffs. The virus was detected in pig’s blood (3.4%; 95% CI: 1.1–7.8) and liver (1.0%; 95% CI: 0.0–5.0) with no significant differences observed in the frequency of its occurrence between the two by-products (t = 1.33; p = 0.182 > 0.05); however PAdV was detected more frequently in pig’s blood than in liver (t = 4.65; p = 0.000 < 0.05). The HEV strains belonged to the 3f and 3e subtype groups and the pAdV strains were assigned to serotype 5. PAdV was detected in pigs regardless of the farm size from which they originated. The number of animals raised on the farm (the farm size) had no influence on the occurrence of HEV or pAdV infections in pigs (F = 0.81, p = 0.447 > 0.05 for HEV; F = 0.42, p = 0.655 > 0.05 for pAdV). Although HEV was detected in pig’s offal only sporadically, consumers cannot treat its occurrence with disregard as it demonstrates that HEV-contaminated pig tissues can enter the food chain.

scholarly journals Potential Use of Indoor Living Walls in Canadian Dwellings

J ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 116-130
Author(s):  
Daria Smolova ◽  
Avi Friedman
Keyword(s):  
Global Warming ◽  
Food Production ◽  
Air Purification ◽  
Traditional Food ◽  
Production Chain ◽  
Environmental Threats ◽  
Fresh Food ◽  
Living Wall ◽  
Potential Use ◽  
Potential Integration

Current social and environmental challenges have led to the rethinking of residential designs. Global warming, food insecurity, and, as a result, costly fresh produce are some of the causes of the reconsideration. Moreover, with obligatory isolation following the global COVID-19 pandemic, some are realizing the importance of nature and air quality in homes. This paper explores the potential integration of indoor living walls (ILWs) in Canadian homes for agricultural and air purification purposes. By reviewing a number of case studies, this paper investigates how the development of such walls can alter the traditional food production chain, while reducing environmental threats. The findings show that current indoor living wall practices can be transformed into a useful source of fresh food, and, to some degree, alter traditional food supply. They can also help in creating inexpensive methods of air purification.

scholarly journals Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis During the Acid Whey and Fish Waste Fermentation

2021 ◽  
Vol 9 (1) ◽  
pp. 100
Author(s):  
Alba C. Mayta-Apaza ◽  
Israel García-Cano ◽  
Konrad Dabrowski ◽  
Rafael Jiménez-Flores
Keyword(s):  
Microbial Diversity ◽  
Microbial Ecology ◽  
Illumina Miseq ◽  
Human Consumption ◽  
Fish Waste ◽  
Alpha And Beta Diversity ◽  
Analysis And Evaluation ◽  
Dynamic Variations ◽  
Acid Whey ◽  
By Products

The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials.

scholarly journals Second Life as a research environment: avatar-based focus groups (AFG)

2016 ◽  
Vol 19 (1) ◽  
pp. 101-114 ◽  
Author(s):  
Eman Gadalla ◽  
Ibrahim Abosag ◽  
Kathy Keeling
Keyword(s):  
Focus Groups ◽  
Data Quality ◽  
Virtual Worlds ◽  
Second Life ◽  
Three Dimensional ◽  
Marketing Research ◽  
Two Phase ◽  
Content Type ◽  
Face To Face ◽  
Advantages And Disadvantages

Purpose – This study aims to examine the nature and the potential use of avatar-based focus groups (AFGs) (i.e. focus groups conducted in three-dimensional [3D] virtual worlds [VWs]) as compared to face-to-face and online focus groups (OFGs), motivated by the ability of VWs to stimulate the realism of physical places. Over the past decade, there has been a rapid increase in using 3D VWs as a research tool. Design/methodology/approach – Using a two-phase reflective approach, data were collected first by using traditional face-to-face focus groups, followed by AFGs. In Phase 2, an online, semi-structured survey provided comparison data and experiences in AFGs, two-dimensional OFGs and traditional face-to-face focus groups. Findings – The findings identify the advantages and disadvantages of AFGs for marketing research. There is no evident difference in data quality between the results of AFGs and face-to-face focus groups. AFG compensates for some of the serious limitations associated with OFGs. Practical implications – The paper reflects on three issues, data quality, conduct of AFGs (including the moderator reflection) and participant experience, that together inform one’s understanding of the characteristics, advantages and limitations of AFG. Originality/value – This is the first paper to compare between AFGs, traditional face-to-face focus groups and OFGs. AFG holds many advantages over OFGs and even, sometimes, over face-to-face focus groups, providing a suitable environment for researchers to collect data.

scholarly journals Genetic relatedness among Listeria monocytogenes isolated in foods and food production chain in southern Rio Grande do Sul, Brazil

Food Control ◽  
2012 ◽  
Vol 28 (1) ◽  
pp. 171-177 ◽  
Author(s):  
Karla Sequeira Mendonça ◽  
Geovana Brenner Michael ◽  
Ana Eucares von Laer ◽  
Dulcinea Blum Menezes ◽  
Marisa Ribeiro Itapema Cardoso ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Production ◽  
Genetic Relatedness ◽  
Rio Grande ◽  
Rio Grande Do Sul ◽  
Production Chain

Perfluorooctane sulphonate (PFOS) throughout the food production chain

2011 ◽  
Vol 128 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E.D. van Asselt ◽  
R.P.J.J. Rietra ◽  
P.F.A.M. Römkens ◽  
H.J. van der Fels-Klerx
Keyword(s):  
Food Production ◽  
Production Chain

Consumer perceptions and demand for organic food in Australia: Focus group discussions

2005 ◽  
Vol 20 (3) ◽  
pp. 155-167 ◽  
Author(s):  
Hui-Shung Chang ◽  
Lydia Zepeda
Keyword(s):  
Focus Group ◽  
Food Production ◽  
Organic Food ◽  
Organic Production ◽  
Farm Animals ◽  
Future Research ◽  
Focus Group Study ◽  
Organic Foods ◽  
Positive Outlook ◽  
Food Sales

AbstractIn Australia, the retail value of organic food production was estimated at A$250 million, with farm-gate value at around A$90 million and exports at around A$40 million, in 2002. The current share of organic sales in total food sales in Australia is about 1%. The growth rate in organic production was forecast to continue at 10–30% per annum. Despite the positive outlook, there are consumer concerns about product recognition and product integrity. To understand how demand for organic products is changing, it is important to investigate consumer attitudes and knowledge about these issues. The objective of this study was to identify issues that may hinder or promote demand. Given the qualitative nature of these issues, we used a focus group study to probe consumers. While focus group results are a qualitative approach and not intended to be generalizable, the results suggest directions for future research. The participants raised concerns about the use of chemicals, the treatment of farm animals and the environmental impact of food production. Organic food consumers were found to be more knowledgeable about organic foods, as well as being more tolerant of higher prices and inaccessibility. The results also suggest that increasing consumers' awareness of organic farming and certification, as well as the availability of organic foods, may be the most effective way of moving organic foods into mainstream.

scholarly journals 118 Where we are at and evolving in management systems that are consumer focused?

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 48-48
Author(s):  
J Brad Morgan
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Critical Role ◽  
Well Being ◽  
Management Systems ◽  
Major Focus ◽  
Production Chain ◽  
Food Traceability ◽  
Food Integrity ◽  
Strongly Agree

Abstract Begin with the end in mind. Sounds simple enough. In other words, consumer wants, and needs have to be the major focus of everyone in the food production chain. Today’s consumer has questions about food – where it comes from, who’s producing it and how, food safety, animal well-being, environmental impact, labor and human rights as well as business ethics – just to name a few. A study by the Center for Food Integrity (CFI, 2018) found a "trust deficit" that exists between consumers and food companies, federal regulators and farmers. Only 33% of survey respondents said they "strongly agree" that they are confident in the safety of the food they eat, compared to 47% in 2017. Food traceability is no longer an option for manufactures, it’s a requirement. In fact, this increasing focus by consumers on sustainability, health and freshness has placed significant pressure on the food industry to innovate and communicate. This presentation will overview technologies/programs/efforts that are continuing to play an increasingly critical role in how the food we eat is produced, how it is packaged, how it is delivered, how it tastes, feels and smells and how it is reused and repurposed. After all, we are what we eat.

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