Snack bars are often used to supplement daily protein intake, though these bars are often reported as having bland or unappealing flavors. Therefore, this study aimed to develop a new snack bar using various protein sources while optimizing sensory attributes. Fourteen bars were formulated, and each consisted of a shortbread base, date caramel layer with protein (whey, soy, pea or hemp), a flavor-texture layer (nougat, chocolate truffle, peanut butter or double-date caramel), and a chocolate coating. Sensory evaluations were conducted on a 5-point Likert scale (1 = dislike extremely, 5 = like extremely) and showed that the nougat layer bar with pea protein received the most favorable ratings, with mean scores of 4.23 ± 0.83 for taste, 4.15 ± 0.98 for texture, and 4.60 ± 0.63 for appearance (p < 0.05). Bars with a nougat layer, regardless of protein source, were rated significantly higher for all attributes compared to other layer types (p < 0.05). Panelists also indicated they would be ''likely to purchase'' two of the four nougat variations. Proximate analysis confirmed differences in protein content among the nougat bars, with the hemp bars containing the most protein (19.22 ± 0.34 %) and pea bars containing the least (13.68 ± 0.09 %) (p < 0.05). Penetrometer measurements showed that the whey and soy protein date caramel layers exhibited the greatest hardness (p < 0.05), with mean values of 5.21 ± 1.42 N and 4.64 ± 1.43 N, respectively. The formulations show strong potential for consumer acceptance and could be further optimized to meet nutritional targets for commercial snack bars.

Salmonella contamination is primarily seen in uncooked non-ready-to-eat (NRTE) products due to post-processing contamination; therefore, this study analyzed the effect of commercial marinades with and without microwave heating on Salmonella Typhimurium survival on chicken breasts during aerobic storage. Fresh chicken breasts were trimmed to uniform 4 & times; 5 cm (similar to 75 g) portions and surface inoculated with S. Typhimurium [resistant to 200 ppm of nalidixic acid (NaL)]. Marinades including A1, Italian, and Red Hot dressings were applied to chicken sample surfaces either before or after cooking in an electric double-pan broiler (218.3 degrees C) for 2 min prior to storage at 10 degrees C in vacuum-sealed bags for 10 days. Microbial cells were enumerated on days 0, 1, 3, 7, and 10 by spread plating onto tryptic soy agar plus 200 ppm of NaL. The experimental design followed a 2 & times; 5 & times; 2 factorial design and was analyzed by a mixed model procedure in R (alpha = 0.05). There was a total of 630 samples, with 3 replicates of 180 samples each. In non-marinated control samples, Salmonella increased from 4.74 to 8.47 log(10) CFU/g over the 10 days of storage. Microwave reheating for 15 s only slightly (P = 0.054) reduced the pathogen counts by 0.11 to 0.33 log(10) CFU/g, while reheating for 30 s increased (P = 0.004) the reductions from 1.37 to 1.99 log(10) CFU/g. Applying marinades to chicken breast before cooking inhibited (P < 0.05) the growth of Salmonella up to day 7 to 10. Applying the three marinades to cooked chicken breast significantly inhibited pathogen growth during the 10-day storage period (P = 0.005), with surviving cell counts ranging from 3.91 to 4.80 log(10) CFU/g. Increasing microwave heating time from 15 to 30 seconds further increased (P = 0.039) reductions of Salmonella by 0.8 to 1.7 log(10) CFU/g across all tested marinated samples. Results of this study indicate that applying commercial marinades with microwave heating provides a "multiple hurdle" approach for inactivating Salmonella on NRTE chicken breasts.

Insect-derived proteins and lipids offer a sustainable alternative to conventional food ingredients, characterized by high nutritional value, functional versatility, and efficient resource utilization. Insect proteins exhibit favorable amino acid composition and functional properties, including solubility, emulsification, and gelation. Their lipids contain species-dependent combinations of saturated, monounsaturated, and polyunsaturated fatty acids, notably oleic and linoleic acids that contribute to nutritional quality. This review explores extraction and processing techniques that optimize the functional and nutritional properties of insect-based proteins and oils. Alkaline solubilization, isoelectric precipitation, and enzymatic hydrolysis enhance protein recovery, while solvent extraction, mechanical pressing, and supercritical CO2 extraction improve lipid purity and bioactive retention. Functional properties such as emulsification, foaming, and gelation support diverse food applications. Nutritionally, insect proteins exhibit favorable digestibility and amino acid profiles, while insect lipids provide essential polyunsaturated fatty acids and antioxidative compounds. Challenges remain in allergenicity mitigation, consumer acceptance, and large-scale processing. Advanced refinement techniques and sustainable extraction methods enhance stability and safety, promoting commercial viability. Continued research and technological innovations will facilitate the integration of insect-derived ingredients into mainstream food systems, supporting global food security and sustainable production.

Rapid, non-invasive screening technologies capable of detecting early microbial activity in high-risk foods are needed to support food safety monitoring and process control. This study presents a proof-of-concept evaluation of a closed-loop volatile organic compound (VOC) collection system coupled with gas chromatography-mass spectrometry (GC-MS) to determine whether pathogen growth generates reproducible, matrix-dependent VOC signatures in real food systems. Two application-relevant case studies were investigated: (1) Salmonella enteritidis in liquid whole egg and (2) Escherichia coli O157:H7 in ground beef, representing protein- and lipid-rich matrices of high regulatory and industrial importance. Food samples were inoculated under controlled conditions, incubated for 6 h, and compared with uninoculated controls to isolate VOCs associated with pathogen metabolism rather than background food volatiles. In liquid egg, multiple nitrogen- and oxygen-containing VOCs were consistently detected only in S. enteritidisinoculated samples, reflecting early utilization of protein-derived substrates. In ground beef, distinct lipid- and amino acid-derived VOCs emerged reproducibly in E. coli O157:H7 treatments, consistent with microbial metabolism of fatty acids and muscle proteins. Analytical robustness was evaluated using biological replication, presence-absence consistency, fold-change assessment, and strict background subtraction to exclude instrumentand environment-related artifacts. The results demonstrate that closed-loop VOC profiling can differentiate pathogen-inoculated foods from controls within short incubation periods and that VOC patterns are strongly governed by food matrix chemistry. While limited to representative pathogen-matrix pairs, this application-oriented study establishes technical feasibility and provides a foundation for developing VOC-based screening tools for rapid pathogen detection in high-risk food commodities.

The study aimed to evaluate the survival of Salmonella Typhimurium, Enterococcus faecium, Listeria monocytogenes, and Listeria innocua on cantaloupes during storage and after triple-wash exposure (water-water-antimicrobial) with peroxyacetic acid (PAA). Bacteria were spot-inoculated onto cantaloupe surfaces prior to triplewashing for 45 s at each washing step using 0, 27, 54, and 96 ppm of PAA. Spread-plating and a modified mostprobable-number (MPN) method were utilized for enumeration of cells. Results showed that D-values (pre-wash) for S. Typhimurium (2.47 h) on cantaloupes were lower (P < 0.05) than E. faecium (28.41 h), and the D-values (pre-wash) of L. monocytogenes (4.50 h) is also lower (P < 0.05) than L. innocua (7.24 h). Though all tested concentrations of PAA resulted in significant (P < 0.05) reduction of bacteria cells compared to the inoculated unwashed control, the greatest (P < 0.05) reduction of S. Typhimurium and E. faecium (4.55 vs 3.23 log10 CFU/ cm(2) and 3.38 vs 2.55 log10 MPN/mL) occurred at 96 ppm. This concentration (96 ppm) also achieved 3-4 log reductions of L. monocytogenes and L. innocua population. Results suggest that E. faecium could be used as surrogate of S. Typhimurium and L. monocytogenes for antimicrobial washing validation studies on cantaloupes.

Yellow mealworm is explored globally as sustainable food, creating a need to optimize its nutritional composition. This study investigated effects of supplementing mealworm feed with biowaste, apple pomace. Growth performance including survival/pupation rates, nutrient composition of larvae/pupae, and total antioxidant capacity of oil extracted from mealworms were examined. Apple pomace-supplemented diet (AD) did not (P≥0.05) affect growth performance compared to control diet (CD). Larvae survival rates were higher (P<0.05) for CD than AD, although realistically negligible. Pupation rate was higher (P<0.05) for CD. Importantly, survival rates were similar (P≥0.05) for the CD and AD. Feeding resulted in nutrient accumulation. Protein and fat contents increased (P<0.05) to ≈40 g/100 g for each nutrient. Protein was generally higher in larvae than pupae and fat typically increased with AD. Mealworms, particularly larvae are dense source of animal protein and fat for isolation and extraction to develop human food. Oils extracted from pupae (hexane and chloroform:methanol generally) yielded higher antioxidant capacity than larvae. Antioxidants did not (P≥0.05) have statistical significance likely because oils did not contain water-soluble antioxidants. Apple pomace showed improvement of mealworm nutritional profile and could be utilized in farming a sustainable and alternative food source.

This study aimed to evaluate the survival of foodborne pathogens and bacterial surrogates on butternut squash during storage. Fresh squash, either untreated or pre-treated with 70% ethanol and UV light, was inoculated with Salmonella Typhimurium, Listeria monocytogenes, L. innocua, and Enterococcus faecium, then stored at 22.5(o)C (40.6% RH) for 30 days. Microbial counts were periodically quantified from day 0-30 using tryptic soy agar or bile esculin agar supplemented with 200 ppm of nalidixic acid. By day 30 of storage, cell counts of S. Typhimurium, L. monocytogenes, and L. innocua significantly decreased (P < 0.05) from 5.59-6.87 to 1.83-2.68 log(10) CFU/cm(2) on untreated squash, and from 5.23-7.35 to 1.30-2.86 log(10) CFU/cm(2) on pre-treated squash. Cell counts of E. faecium decreased (P < 0.05) by only 0.85-0.87 log(10) CFU/cm(2) across all samples throughout the entire storage period. The kinetic inactivation parameters, calculated from the Linear, Linear with Tail, and Biphasic models, indicated a lower k(max) value, a higher LogN(res) value, and a larger subpopulation resistant to dry conditions compared to the other 3 tested bacterial strains. These results suggest that E. faecium is a suitable surrogate for Salmonella and L. monocytogenes on butternut squash during storage.

The present study serves as a proof-of-concept of our previous work, as the buckwheat (BW) starch film solutions are applied as edible coatings on strawberries and as film packaging materials for strawberry preservation. The BW starch film solution was modified with citric acid (CA) for cross-linking and chitosan nanoparticles (CNP) and by ultrasound application. We tested four formulations for coating: uncoated (negative control), BW starch only (positive control), BW starch with CA and CNP, and ultrasonicated BW starch with CA and CNP. Results demonstrated that BW starch coating, with or without modifications, had positive effects in preserving strawberry quality during 14 days of refrigerated storage at 4 ± 1 °C and 82 ± 1% RH. Coating with only BW starch better suppressed weight loss; a 16% reduction in weight loss was observed compared to the uncoated counterpart at day 14. On the other hand, modifications of coating formulation played a role in preserving different fruit quality parameters. BW starch with CA and CNP had improved textural properties and reduced signs of decay. A 56% reduction in the decay index (DI) was observed in the coated fruits compared to the control. Starch coating restricted chemical changes and maintained total phenolic content (TPC) during storage. TPC in ultrasound-treated solution-coated fruits was the highest, 1.3 mg GAE/g, at the end of the storage. As packaging materials, BW starch films effectively reduced moisture loss from packaged strawberries. The future scope of the study lies in optimizing film solutions for various applications and in understanding enzymatic activities in BW starch-coated fruits.

This study evaluated the thermal inactivation kinetic parameters of a Salmonella surrogate Enterococcus faecium (E. faecium) during feed manufacture in a university pilot feed mill setting. A batch of 227 kg mash broiler feed was pelleted after being inoculated with 1,000 mL of nalidixic acid (NaL) resistant E. faecium (5.4 log(10)CFU/g) at 70 degrees, 75 degrees, 80 degrees, and 85 degrees C for 0 to 115 s. Bacterial survival cell counts were analyzed by spread plating onto bile esculin agar plus 200 ppm of NaL. Microbial data and thermal kinetic parameters [n=6, Global-Fit and United States Department of Agriculture (USDA)-Integrated-Predictive-Modeling-Program software] were analyzed by R-software (orthogonal polynomial model). Pelleting mash broiler feed at 70 degrees, 75 degrees, 80 degrees, and 85 degrees C decreased (P < 0.05) E. faecium cell counts by 0.81, 1.18, 1.69, and 1.94 log(10) CFU/g after 115 s, respectively. D-values of orthogonal polynomial, Linear with Tail, Weibull models for E. faecium at 70 degrees, 75 degrees, 80 degrees, and 85 degrees C were 47.1 to 135.4, 42.1 to 135.2, and 51.4 to 118.8 s, respectively. These results suggest that pelleting at 80 or 85 degrees C reduces E. faecium populations the fastest, and it takes at least 50 s to reduce populations by 1 log(10) CFU/g at these temperatures. Thermal inactivation for E. faecium took longer and required higher temperatures in the feed mill than lab estimates, highlighting the importance of testing thermal inactivation temperatures in the field to ensure proper feed hygiene.

Fresh produce sold at local farmers’ markets (FMs) was identified as a source of microbial contamination. In this study, a survey was developed to analyze small and very small produce growers’ knowledge of food safety. The questionnaire also assessed producers’ familiarity and willingness to implement the triple wash method (TWM). Surveys were conducted at FMs in West Virginia. The survey included demographics, knowledge of microbial cross-contamination on produce, washing strategies, awareness of the TWM, and willingness to attend good agricultural practice/ Food Safety Modernization Act (GAPS/FSMA) and TWM training. Data were analyzed using Chi-square test (P < 0.05) in R-software. A total of 82 vendors participated in the survey. The survey results revealed knowledge gaps about food safety among FM produce vendors. Additionally, 53.7% of FM vendors did not wash their produce due to increased spoilage (52.6%; P < 0.05). Among participants who washed produce, only 28.2% were familiar with the TWM. Most respondents who washed produce (65.3%; P < 0.05) stated they would be interested in attending GAP/FSMA and TWM training. The information obtained from this study will help tailor GAP/FSMA and TWM training provided by regional extension offices.

FDA and IFT defined fresh shell eggs as "potentially hazardous food". By FDA, >5-log of Salmonella Enteritidis (SE) must be inactivated in pasteurized eggs. Only about 1 % of eggs are pasteurized in the U.S. E-beam was used to reduce SE and S. Typhimurium in fresh shell eggs. Two-sided e-beam showed adequate uniformity of dose absorbed (1.43 kGy). Predictive model for dose absorbed was developed and validated. D-value for SE was 0.34 f 0.006 and 0.33 f 0.018 kGy on TSA and XLD, respectively. S. typhimurium was more (P < 0.05) radio-resistant at 0.40 f 0.007 and 0.39 f 0.009 kGy, respectively. Predictive model for Salmonella inactivation was developed and validated. Two-sided e-beam at 3 and 5 kGy resulted in >13.0-log and > 21.7-log reduction of SE, respectively; while S. typhimurium was reduced at >11.1-log and > 18.5-log, respectively. The predictive model indicated that lower doses such as 1.25 kGy of two-sided e-beam would result in FDA compliance for >5-log reduction of SE. Industrial relevance: This work is relevant to non-thermal food processing, specifically to non-thermal inactivation of Salmonella in fresh shell eggs that are already packed in a standard retail container. Electron beam was used in this work to reduce Salmonella without heat to comply or exceed current U.S. Food and Drug Administration (FDA) requirements targeting >5-log destruction of Salmonella Enteritidis.

Enzymes such as transglutaminase (TGase) have been used to catalyze protein cross-linking reactions to enhance protein properties. The present study investigates the effects of TGase treatment and concentration on the properties of soy protein isolate (SPI)-pectin films. SPI-pectin films were prepared by adding 0.5 %, 1 %, and 1.5 % TGase. The film with no added enzyme served as a Control. Film thickness, water activity (aw), and antioxidant activity slightly increased (P < 0.05). Film opacity increased (P < 0.05) with the addition of TGase. Transparency significantly (P < 0.05) reduced at 1.5 % TGase concentration. The water vapor permeability (WVP) of the films declined after being enzyme-treated. Besides, increased TGase concentration affected mechanical properties; films with the highest TGase concentration, i.e., 1.5 %, were least (P <0.05) stiff and had the lowest Young's Modulus and tensile strength. However, this film had the highest % elongation. 1 % TGase film was the toughest to break, recording the highest total area (5758 g.sec) followed by the Control (5628 g.sec). TGase cross-linked films possessed higher (P <0.05) water holding capacity (WHC) than that of Control films. As investigated through Scanning Electron Microscopy (SEM), TGase-treated films revealed different degrees of protein cross-linking as a function of enzyme concentration. However, the 1 % enzyme concentration led to a compact film structure with no microfractures. Overall, TGase treatment can be a practical approach to enhancing protein-based film properties.

This study evaluated the thermal inactivation kinetic parameters of a Salmonella surrogate Enterococcus faecium (E. faecium) during feed manufacture in a university pilot feed mill setting. A batch of 227 kg mash broiler feed was pelleted after being inoculated with 1,000 mL of nalidixic acid (NaL) resistant E. faecium (5.4 log10CFU/g) at 70°, 75°, 80°, and 85°C for 0 to 115 s. Bacterial survival cell counts were analyzed by spread plating onto bile esculin agar plus 200 ppm of NaL. Microbial data and thermal kinetic parameters [n=6, Global-Fit and United States Department of Agriculture (USDA)-Integrated-Predictive-Modeling-Program software] were analyzed by R-software (orthogonal polynomial model). Pelleting mash broiler feed at 70°, 75°, 80°, and 85°C decreased (P < 0.05) E. faecium cell counts by 0.81, 1.18, 1.69, and 1.94 log10 CFU/g after 115 s, respectively. D-values of orthogonal polynomial, Linear with Tail, Weibull models for E. faecium at 70°, 75°, 80°, and 85°C were 47.1 to 135.4, 42.1 to 135.2, and 51.4 to 118.8 s, respectively. These results suggest that pelleting at 80 or 85°C reduces E. faecium populations the fastest, and it takes at least 50 s to reduce populations by 1 log10 CFU/g at these temperatures. Thermal inactivation for E. faecium took longer and required higher temperatures in the feed mill than lab estimates, highlighting the importance of testing thermal inactivation temperatures in the field to ensure proper feed hygiene.

Worldwide production of apple juice results in several million tons of apple pomace (AP) produced as a byproduct. The objective of this study was to determine whether the incorporation of AP into the diet of mealworm larvae (Tenebrio molitor) would influence growth performance, survival, and nutritional composition relative to standard feed. After 4 weeks of ad libitum access to commercial mealworm feed and non-nutritive water-storing beads (WB) or AP, no significant differences in weight gain or overall survival were measured. In both cohorts, higher pupation rates were associated with greater mortality among the remaining larvae; however, the weekly probability of survival was better in the AP cohort, potentially due to antioxidants present in apples. When measured on a dry matter basis, protein (34.4 vs. 33.8%), fat (51.9 vs. 52.2%), and ash (0.20 vs. 0.16%) levels did not differ significantly between the WB and AP cohorts, respectively. However, the WB cohort had more moisture (66.9 vs. 63.9%) likely because water beads provide a more direct source of hydration. These findings show that apple pomace, traditionally viewed as a waste product, shows promise in industrial applications.

This study was to model the thermal inactivation of Salmonella and the surrogate Enterococcus faecium in reconstructed ground chicken meat as affected by temperatures and salt concentrations. Fresh chicken breast was ground, inoculated with nalidixic-acid (NaL-100 ppm) resistant S. Typhimurium or E. faecium followed by the addition of NaCl (0, 1.0, 3.0 or 5.0 %) + Na-tripolyphosphate (0.5 %) solutions to achieve 8 % pump rate. Samples (10 g) were placed into filtered food sample bags, vacuum packaged and stored at 4°C for 42-h before heating in a circulated water bath at 62, 66, 70, and 74°C for 0 to 240 s, respectively. Surviving cells were enumerated on NaL-tryptic soy agars. Microbial populations and d-values [n = 6, Global-Fit and United States Department of Agriculture (USDA)-Integrated-Predictive-Modeling-Program software] were analyzed by R-software (orthogonal polynomial model). Machine learning (ML) models including Random Forest, Support Vector, and Bayesian Ridge Regressions were used to predict microbial inhibition under various thermal and salt treatments. Thermal dynamic data fit Weibull Model (RMSE=0.48 to 0.71), but not the linear model (RMSE >1.000). Salt (3 and 5 % vs 0 %) significantly (P < 0.05) increased the thermal resistance of S. Typhimurium (reduction:1.02 vs 1.86 log10CFU/g) when heated at 62°C whereas when the heating temperature increased to 74°C the pathogen cells become more vulnerable (reduction: 3.04-4.44 vs 1.63 log10CFU/g). E. faecium were resistant to heat compared to Salmonella as shown by fewer reductions (1.02-4.44 vs 4.61-6.94 log10CFU/g) and higher (P < 0.05) d-values in all tested samples. ML models suggested that heating temperature was the most important predictor of cell reduction, followed by exposure time and salt concentrations. E. faecium is a promising pathogen surrogate could be used in thermal inactivation validation studies. These results will be useful for the poultry meat industry to develop proper thermal processes for control of pathogen in chicken products.

The present research explored the film-forming ability and properties of buckwheat (BW) starch films. Further, we studied the effect of different modification strategies, such as citric acid (CA) cross-linking and the inclusion of chitosan nanoparticles (CNP), heat curing of CA and CNP films, and ultrasonication of CA and CNP filmogenic solutions, on the properties of BW starch films. The results indicated that films modified by CA cross-linking and CNP had the lowest water vapor transmission rate (WVTR) and water vapor permeability (WVP). The CA and CNP-treated film with ultrasonic treatment exhibited 147 % higher tensile strength and 70 % lower elongation at break than its unmodified counterpart. Film modifications also resulted in an improved resistance to moisture sorption. The maximum heat seal strength (HSS) (0.08 N/mm) was observed in cured CA and CNP-treated films. A scanning electron microscope revealed that the surface of the CA and CNP-modified films was smooth, validating their compatibility with filmmaking. Fourier Transform Infrared (FTIR) analysis revealed a new peak at 1709 cm(-1), exhibiting C--O stretching of the ester group, demonstrating the crosslink reactions between the functional groups. This work promotes simple methods to improve underutilized BW starch-based films' tensile and barrier properties for various packaging applications.