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Foods
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Safety of Animal Products
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Safety of Animal Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 12798

Special Issue Editors

Prof. Dr. María Estrella Sayas-Barberá

E-Mail Website
Guest Editor
AgroFood Technology Department, Miguel Hernandez University, Spain
Interests: foods of animal origin; functional meat products; new functional and healthy ingredients; agro-food co-products, effect of animal feeding on milk quality and properties; quality and product development and improvement; essential oils
Special Issues, Collections and Topics in MDPI journals
Dr. Casilda Navarro Rodriguez De Vera

E-Mail Website
Co-Guest Editor
AgroFood Technology Department, Miguel Hernandez University, Orihuela, Spain
Interests: foods of animal origin; functional meat products; new functional and healthy ingredients; agro-food co-products; effect of animal feeding on milk quality and properties; quality and product development and improvement

Special Issue Information

Dear Colleagues,

At present, there is an increasing consumer demand for information and guarantees concerning the traceability, authenticity, and safety of food, and concerning their influence on consumer attitudes in the purchase of a food item.

Food safety is the first requirement needed in order to protect consumers, animals, and the environment from food-related risks. In addition, cutting-edge research and improvements in this field will help us to avoid all of them.

Accuracy, sensitivity, and specificity are major characteristics which must present the controls to detect risks such as contaminants, inorganics residues, additives, allergens, and veterinary drugs.

Food safety is vital in food products of animal origin such us meat, fish, milk, and eggs, in which food crises always have strong negative repercussions causing companies to deal with significant economic losses as a result. Eventually, these companies must guarantee food safety to keep consumer confidence.

That is why the animal product industry must ensure the implementation of controls throughout the food chain and apply them in primary production, processes, and the final product to avoid any kind of fraud, adulteration, or chemical or microbiological contamination, ensuring a high-quality food safety.

Safety is an important issue with increasing complexity, and it is currently a priority for animal feed production. This Special Issue will discuss the safety of food of animal origin, such as meat and meat products, fish and seafoods, and milk and dairy foods, related to traceability, authenticity, chemical residues, microbial contaminants, additives, allergens, and others, which are considered key to ensure food quality and safety at the consumer end.

Prof. Dr. María Estrella Sayas-Barberá
Prof. Dr. Casilda Navarro Rodriguez De Vera
Guest Editors

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. Foods 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 2900 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

  • foods of animal origin
  • safety analysis
  • food safety
  • traceability
  • authenticity
  • safety assessment

Published Papers (4 papers)

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Research

12 pages, 3742 KiB  
Article
Tetracyclines in Processed Animal Proteins: A Monitoring Study on Their Occurrence and Antimicrobial Activity
by Sara Morello, Sabina Pederiva, Rosa Avolio, Giuseppina Amato, Simona Zoppi, Alessia Di Blasio, Maria Cesarina Abete, Cristina Casalone, Rosanna Desiato, Giuseppe Ru and Daniela Marchis
Foods 2021, 10(4), 696; https://doi.org/10.3390/foods10040696 - 25 Mar 2021
Cited by 2 | Viewed by 2044
Abstract
In 2013, the European Union (EU) lifted the feed ban restriction, authorizing the use of non-ruminant (NR) processed animal proteins (PAPs) as ingredient in aquafeed. A further relaxation is soon expected, and NR PAPs will be allowed in next future in poultry and [...] Read more.
In 2013, the European Union (EU) lifted the feed ban restriction, authorizing the use of non-ruminant (NR) processed animal proteins (PAPs) as ingredient in aquafeed. A further relaxation is soon expected, and NR PAPs will be allowed in next future in poultry and pig feed, avoiding cannibalism. Other potential hazards linked to PAPs as raw material should be evaluated. Antibiotics administered along the lifecycle of animals may leave residue in tissues and bones and still be present in PAPs. This monitoring study aimed to determine tetracyclines (TCLs), known to cumulate in bones, in PAPs and their possible residual antibiotic activity (RAC). A sensitive Liquid Chromatography coupled to Tandem Mass Spectrometry (LC-MS/MS) method for the quantification of TCLs in PAPs was developed and applied to 55 PAPs from EU manufactures. Most PAP samples (n = 40) contained TCLs (concentrations 25.59 ÷ 456.84 µg kg−1). Among samples containing more than 25 µg kg−1 for at least three TCLs, three PAPs were chosen for RAC test before and after TCLs extraction procedure applying an in vitro acidic digestion: in two out of those three samples, RAC was observed after in vitro digestion. TCLs were determined in the digested PAPs (concentrations 26.07 ÷ 64.55 µg kg−1). The detection of TCLs in PAPs should promptly target the risk assessments of this unconsidered way of exposure to antibiotic residues. Full article
(This article belongs to the Special Issue Safety of Animal Products)
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12 pages, 445 KiB  
Article
Differences in Consumer Preferences for Lamb Meat before and during the Economic Crisis in Spain. Analysis and Perspectives
by Adrián Rabadán, Laura Martínez-Carrasco, Margarita Brugarolas, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá and Rodolfo Bernabéu
Foods 2020, 9(6), 696; https://doi.org/10.3390/foods9060696 - 29 May 2020
Cited by 11 | Viewed by 2809
Abstract
Determining the preferences of food consumers is key for adapting supply and demand. This adaptation of supply is dynamic rather than static, given that it develops over time and is influenced by both social and economic factors. This work presents an analysis of [...] Read more.
Determining the preferences of food consumers is key for adapting supply and demand. This adaptation of supply is dynamic rather than static, given that it develops over time and is influenced by both social and economic factors. This work presents an analysis of the development of lamb meat consumption at two points in time, 2004 and 2014, before and in the midst of the economic crisis in Spain (2007–2017). Our findings show that together with the external appearance and against the backdrop of an economic recession, price has a greater impact on consumers’ purchasing decisions than origin and quality seals, despite these being attributes that are traditionally used as a guarantee of food safety and traceability. This suggests that in times of economic crisis consumer preferences shift towards attributes that are less related to product quality. Nonetheless, the comparison of the consumer segments for each of the years under study revealed that age and level of education are the socioeconomic factors that most influence the preferences of lamb meat consumers. Full article
(This article belongs to the Special Issue Safety of Animal Products)
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15 pages, 1122 KiB  
Article
Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers
by Estrella Sayas-Barberá, Ana María Martín-Sánchez, Sarra Cherif, Jamel Ben-Abda and José Ángel Pérez-Álvarez
Foods 2020, 9(1), 102; https://doi.org/10.3390/foods9010102 - 18 Jan 2020
Cited by 35 | Viewed by 4472
Abstract
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during [...] Read more.
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers. Full article
(This article belongs to the Special Issue Safety of Animal Products)
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16 pages, 252 KiB  
Article
Occurrence and Residue Concentration of Coccidiostats in Feed and Food of Animal Origin; Human Exposure Assessment
by Rossana Roila, Raffaella Branciari, Ivan Pecorelli, Elisa Cristofani, Cristiano Carloni, David Ranucci and Laura Fioroni
Foods 2019, 8(10), 477; https://doi.org/10.3390/foods8100477 - 11 Oct 2019
Cited by 29 | Viewed by 2899
Abstract
Occurring central Italy, 262 unmedicated feed samples and 353 samples of animal tissues and eggs are tested for coccidiostats between 2012 and 2017. A validated multi-residue HPLC-MS/MS method is applied for the simultaneous determination of the 11 coccidiostats licensed in the EU. The [...] Read more.
Occurring central Italy, 262 unmedicated feed samples and 353 samples of animal tissues and eggs are tested for coccidiostats between 2012 and 2017. A validated multi-residue HPLC-MS/MS method is applied for the simultaneous determination of the 11 coccidiostats licensed in the EU. The dietary exposure to coccidiostats through poultry meat and eggs is calculated for high consumers, and the contribution to acceptable daily intake of coccidiostats is evaluated. The occurrence of positive feed samples ranges from 17.2% in 2012 to 28.3% in 2017, with an average percentage of positive samples of 25%, while 3.8% of feed samples are non-compliant with a concentration ranging from 0.015 mg/kg for diclazuril to 56 mg/kg for narasin. Positive samples of animal tissues, on average, are 34.7%, fully compliant, while 16% of eggs are positive and violative residues are found in 2%. These noncompliant samples show a concentration varying from 2.4 µg/kg to 1002 µg/kg. The contribution of poultry meat and egg consumption to the acceptable daily intake of each coccidiostat is below 1%, highlighting a low direct risk to public health. Full article
(This article belongs to the Special Issue Safety of Animal Products)
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