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Sustainable Food Systems: From Processing to Marketing and Policy-Making
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Sustainable Food Systems: From Processing to Marketing and Policy-Making

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 10328

Special Issue Editor

Dr. Dragan Milicevic

E-Mail Website
Guest Editor
Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Interests: food safety; environmental contaminants; food additives; risk assessment

Special Issue Information

Dear Colleagues, 

The food industry is facing many global challenges, including the challenges of food security and sustainable food production. The substantial rise in the worldwide incidence of diet-related non-communicable diseases, hunger and malnutrition, in combination with climate change and environmental risks, has received increasing amounts of attention. Furthermore, contaminated food and water is the cause of over 200 diseases in humans (from acute diarrhoea to carcinoma), i.e., 600 million or nearly one in ten people in the world fall sick after consuming contaminated food, and 420,000 die each year, which, when expressed in disability-adjusted life years (DALYs), is a loss of 33 million DALYs.

Taking into account these premises, a sustainable food system is critical to enable a sustainable, diverse and wholesome lifestyle for global consumers and security in the supply of the food and nutritional needs of the expanding population in such a way that reduces the environmental impact of food production and consumption.

Thus, in this Special Issue, we welcome manuscripts across a broad range of topics, but we are particularly interested in original research manuscripts and/or reviews regarding the recent advancements in the production, processing, distribution, preparation and consumption of food, as well as the outputs of these activities, including socioeconomic and environmental outcomes.

Dr. Dragan Milicevic
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. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly 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 2500 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

  • sustainable food systems
  • food industry
  • healthy nutrition
  • lifestyle
  • diet
  • non-communicable diseases
  • human and environmental health
  • socioeconomic outcomes
  • food processing
  • environmental impact
  • recommendations
  • health

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

14 pages, 1128 KiB  
Article
Dietary Intake of Salt from Meat Products in Serbian Population
by Milešević Jelena, Lilić Slobodan, Vranić Danijela, Zeković Milica, Borović Branka, Glibetić Marija, Gurinović Mirjana and Milićević Dragan
Int. J. Environ. Res. Public Health 2023, 20(5), 4192; https://doi.org/10.3390/ijerph20054192 - 26 Feb 2023
Cited by 3 | Viewed by 1807
Abstract
Salt intake above 5 g/day correlates with prevalence of hypertension and cardiovascular diseases (CVD). CVD, the leading cause of mortality and morbidity in Europe, account for 45% of all deaths, while, in Serbia in 2021, CVD accounted for 47.3%. The objective was to [...] Read more.
Salt intake above 5 g/day correlates with prevalence of hypertension and cardiovascular diseases (CVD). CVD, the leading cause of mortality and morbidity in Europe, account for 45% of all deaths, while, in Serbia in 2021, CVD accounted for 47.3%. The objective was to investigate salt content labelled on meat products from the Serbian market and estimate dietary exposure to salt from meat products in the Serbian population using consumption data. Data on salt content were collected from 339 meat products and classified in eight groups. Consumption data were collected using the EFSA EU Menu methodology (2017–2021) from 576 children and 3018 adults (145 pregnant women) in four geographical regions of Serbia. The highest salt content was in dry fermented sausages and dry meat, average 3.78 ± 0.37 g/100 g and 4.40 ± 1.21 g/100 g, respectively. The average intake of meat products is 45.21 ± 39.0 g/day and estimated daily salt intake from meat products per person is 1.192 g, which is 24% of the daily recommended amount. The actual meat product consumption and content of salt in meat products in Serbia present a risk factor for development of CVD and related comorbidities. A targeted strategy, policy and legislation for salt reduction are needed. Full article
(This article belongs to the Special Issue Sustainable Food Systems: From Processing to Marketing and Policy-Making)
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9 pages, 1037 KiB  
Article
Correlation Analysis of Microbial Contamination and Alkaline Phosphatase Activity in Raw Milk and Dairy Products
by Zixin Peng, Ying Li, Lin Yan, Shuran Yang and Dajin Yang
Int. J. Environ. Res. Public Health 2023, 20(3), 1825; https://doi.org/10.3390/ijerph20031825 - 19 Jan 2023
Cited by 7 | Viewed by 2674
Abstract
Microbial contamination in raw milk and dairy products can detrimentally affect product quality and human health. In this study, the aerobic plate count, aerobic Bacillus abundance, thermophilic aerobic Bacillus abundance, and alkaline phosphatase activity were determined in 435 raw milk, 451 pasteurized milk, [...] Read more.
Microbial contamination in raw milk and dairy products can detrimentally affect product quality and human health. In this study, the aerobic plate count, aerobic Bacillus abundance, thermophilic aerobic Bacillus abundance, and alkaline phosphatase activity were determined in 435 raw milk, 451 pasteurized milk, and 617 sterilized milk samples collected from 13 Chinese provinces (or municipalities). Approximately 9.89% and 2.22% of raw milk and pasteurized milk samples exceeded the threshold values for the aerobic plate count, respectively. The proportions of aerobic Bacillus in raw milk, pasteurized milk, and sterilized milk were 54.02%, 14.41%, and 1.30%, respectively. The proportions of thermophilic aerobic Bacillus species were 7.36% in raw milk and 4.88% in pasteurized milk samples, and no bacteria were counted in sterilized milk. Approximately 36.18% of raw milk samples contained >500,000 mU/L of alkaline phosphatase activity, while 9.71% of pasteurized milk samples contained >350 mU/L. For raw milk, there was a positive correlation between the aerobic plate count, the aerobic Bacillus abundance, and the alkaline phosphatase activity, and there was a positive correlation between the aerobic Bacillus abundance, the thermophilic aerobic Bacillus count, and the alkaline phosphatase activity. For pasteurized milk, there was a positive correlation between the aerobic plate count, the aerobic Bacillus abundance, and the thermophilic aerobic Bacillus count; however, the alkaline phosphatase activity had a negative correlation with the aerobic plate count, the aerobic Bacillus abundance, and the thermophilic aerobic Bacillus abundance. These results facilitate the awareness of public health safety issues and the involvement of dairy product regulatory agencies in China. Full article
(This article belongs to the Special Issue Sustainable Food Systems: From Processing to Marketing and Policy-Making)
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15 pages, 359 KiB  
Article
Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro
by Snežana Barjaktarović Labović, Ivana Joksimović, Igor Galić, Miro Knežević and Marijana Mimović
Int. J. Environ. Res. Public Health 2023, 20(2), 997; https://doi.org/10.3390/ijerph20020997 - 5 Jan 2023
Cited by 6 | Viewed by 4312
Abstract
Foodborne diseases in food facilities are a major public health problem, due mostly to the limited surveillance and educational level of food-handling workers. This study was conducted in 220 food service locations in Montenegro. Participants’ behaviour was assessed by a survey using the [...] Read more.
Foodborne diseases in food facilities are a major public health problem, due mostly to the limited surveillance and educational level of food-handling workers. This study was conducted in 220 food service locations in Montenegro. Participants’ behaviour was assessed by a survey using the specifically designed structured questionnaire, administered before and after the training. To determine the effect of the training on the performance of food handlers, a microbiological analysis of food contact surfaces and food handlers’ hands was also performed. The behaviour of food handlers, viewed as a whole, is unacceptable. There was a statistically significant difference (<0.05) among participants who completed catering school compared with those who did not, regarding hand washing. The type of facility in which participants worked (restaurant, bakery, or pastry shop) revealed statistically significant differences (<0.05) in relation to hand washing, that is, restaurant employees had better habits than those from bakeries and pastry shops. Before the training, participants showed acceptable behaviour regarding hand hygiene, but it was much better after the training. Results of microbiological analyses of food contact surfaces and food handlers’ hands indicated better results after the education, especially with regard to hand swabs. The results of this study indicate the importance of education to improve food handling practices among food handlers, which might also decrease the possibilities for contamination of food. Full article
(This article belongs to the Special Issue Sustainable Food Systems: From Processing to Marketing and Policy-Making)
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