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Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

Research & information: general --- Biology, life sciences --- Escherichia coli O157:H7 --- quality --- beef --- veal --- thermal inactivation --- muscle foods --- modified atmosphere packaging --- CO --- shelf-life --- best practice --- regulation --- broiler --- chicken --- breast meat --- sensory analysis --- Spirulina --- black soldier fly --- Hermetia illucens --- M. pectoralis superficialis --- lamb meat --- freshness --- volatile compounds --- aldehydes --- aldehyde ratios --- quality control --- catfish --- batters --- texture --- oil content --- Listeria monocytogenes --- Campylobacter --- Salmonella --- Staphylococcus aureus --- vacuum impregnation --- sodium chloride brine --- cull cows --- meat quality --- microstructure --- moisture-enhanced meat --- cluster --- intrinsic --- extrinsic --- oil --- meat confit --- lamb --- cecina --- ovine --- sensory quality --- traditional meat products --- poultry --- carbon monoxide --- packaging --- enhanced meat

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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of food and territory, and it includes papers on the characterization of local foods and traditional recipes as well as on the promotion of traditional dietary patterns and sustainable diets.

Klebsiella --- landraces --- conventional hams --- olive oil quality --- Food Composition Databases --- Cyprus --- traditional meat products --- sustainable development goals --- Schinziophyton rautanenii --- lupanine --- cheese --- Olea europaea L. --- environmental and socio-demographic factors --- agave sap --- environmental sustainability --- mountain --- chemometrics --- harvesting time --- metabolomics --- olive oil --- micronutrients --- typical/local foods --- Italian garlic --- carbohydrates --- innovative gastronomy --- fatty acid composition --- loyalty --- sustainability --- PCA --- processing system --- varieties --- traditional hams --- cultivar --- consumer culture theory --- post millennials --- dietary fibre --- macronutrients --- anticancer activity --- conventional sausages --- traditional food --- metallomics --- traditional foods --- antimicrobial --- altitude --- fructans --- germplasm --- local foods --- traditional recipes --- PIRG --- edible plants --- Pseudomonas --- pork --- bioactive components --- nutritional composition --- traditional dietary patterns --- climate resilience --- environmental conditions --- geographical origin --- saponins --- FTIR-ATR --- livelihood needs --- biodiversity --- sustainable diets --- fatty acids --- soluble sugars --- alkaloids --- Provolone del Monaco --- bioassay --- traditional sausages --- health --- tetraploid wheat --- antimicrobial activity --- agro-ecology biodiversity --- traditional Italian recipes --- sensorial evaluation --- food --- ecosystem goods and services --- Mediterranean --- plants adaptability --- Southern Africa --- actinomycetes --- fractions --- consumer preferences