Journal articles: 'Economic aspects of Food spoilage'

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Paska, I., Yu Grinchuk, and I. Artіmonova. "Determinants of formation of agro-food chains in the environment of households of Ukraine." Ekonomìka ta upravlìnnâ APK, no. 1(162) (April 22, 2021): 28–40. http://dx.doi.org/10.33245/2310-9262-2021-162-1-28-40.

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The article is devoted to the study of the determinants of the formation of agri-food chains in the households of Ukraine and the substantiation of the directions of their integration into competitive supply chains. It is argued that the developments in both scientific and practical aspects of creating conditions and prerequisites for the integration of PF in the competitiveness of the supply chain and increasing value added at each level of its participants are relevant. It is highlighted that local supply chains in foreign practice are considered as tools for generating income of the rural population, the implementation of the principles of sustainable development of rural areas, as well as considered as short, local and "smart chains". It is substantiated that it is the promotion of the development of local agricultural chains with the involvement of PF in domestic practice that will contribute to the sustainable development of rural areas, ensuring food security of the country. It is argued that in order to create preconditions and conditions for the development of rural households for crop production, it is necessary to develop measures to streamline sales channels and include them in competitive supply chains. It is established that a significant part of agricultural products grown by households is used for self-sufficiency of the family, feed for farm animals and poultry, and surplus products, especially in remote rural areas, are lost due to spoilage and unclaimed. It is clear that the informal relationship between the distribution and exchange of crop products produced in PF is not a tool to maximize the profits of their members. and, therefore, it is advisable to create favorable economic conditions for their inclusion in the supply chain of agricultural production. The characteristic properties of commodity parties, PF are systematized, namely: small volumes of production, low technological standards, limited production resources, which limits the opportunities to use the potential opportunities to return capital on a scale. It was found that a certain part of the grown crop products is sold by PF through a network of retail food markets, the sale of fruits and vegetables and potatoes is carried out through retail organizations, wholesale markets for agricultural products and trade intermediaries. Measures are proposed to integrate PF into value chains on the basis of creating a network of regional wholesale and distribution centers and organizing units for purchasing surplus agricultural products, deepening the development of agricultural cooperation. Key words: agricultural sector, employment, rural households, small farmers, competitive supply chains.

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Osetskaya, M. M., and O. A. Momot. "Economic aspects of food irradiation." Proceedings of the Voronezh State University of Engineering Technologies 79, no. 4 (March 13, 2018): 320–29. http://dx.doi.org/10.20914/2310-1202-2017-4-320-329.

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Wambui, Joseph, and Roger Stephan. "Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat." Microorganisms 7, no. 5 (May 20, 2019): 142. http://dx.doi.org/10.3390/microorganisms7050142.

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Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major issue around the world and presents a huge economic impact on the meat industry. Despite being an important spoilage microorganism, studies on Cl. estertheticum are challenged by numerous aspects. These include, lack or poor growth in laboratory media, long culturing periods, and unpredictable isolation on the media. These factors hamper the detection of Cl. estertheticum before occurrence of BPS, which further undermines efforts to prevent the occurrence of BPS. Nevertheless, considerable developments have taken place with regard to culture-independent methods. Although information on Cl. estertheticum is available, it is limited and remains highly fragmented. Therefore, this review collates the available information and discusses relevant aspects of Cl. estertheticum as a specific spoilage organism of BPS in vacuum-packed meat.

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PFLUG, I. J. "Calculating FT-Values for Heat Preservation of Shelf-Stable, Low-Acid Canned Foods using the Straight-Line Semilogarithmic Model1." Journal of Food Protection 50, no. 7 (July 1, 1987): 608–15. http://dx.doi.org/10.4315/0362-028x-50.7.608.

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This is a review paper illustrating how the heat process FT-value for low-acid canned foods can be estimated using measured values of the numbers and resistance of the spoilage organisms and an appropriate model. Heat process FT-values are calculated using the straight-line semilogarithmic model for preservation against public health, mesophilic spore economic and thermophilic spore economic spoilage. The microbiological characteristics of each type of preservation hazard are reviewed. Several appropriate values of DT and N0 are used in the illustration calculations of FT. The presentation is summarized graphically by placing the FT-value lines calculated using the model for preservation against public health, mesophilic spore and thermophilic spore hazards all on the same graph. This gives a visual picture of the relative magnitude of the FT-value for the different types of spoilage hazard.

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VENKITANARAYANAN, K. S., M. I. KHAN, C. FAUSTMAN, and B. W. BERRY. "Detection of Meat Spoilage Bacteria by Using the Polymerase Chain Reaction." Journal of Food Protection 59, no. 8 (August 1, 1996): 845–48. http://dx.doi.org/10.4315/0362-028x-59.8.845.

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The growth of spoilage bacteria results in a shorter shelf life of meat, causing economic losses to the meat industry. Based on 23S rDNA sequence data of Pseudomonas aeruginosa, two primers designated as PF (23 bases) and PR (20 bases) were synthesized for use in the polymerase chain reaction. A unique 207-base-pair DNA product from nine different bacteria typically associated with meat spoilage was amplified by the primers. Dot blot analysis with the internal DNA probe specific for the amplified products confirmed that the amplified DNA sequence is specific for the spoilage bacteria studied.

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Li, Kangning, Wenyi Zhang, Lai-Yu Kwok, and Bilige Menghe. "Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples." Czech Journal of Food Sciences 38, No. 5 (October 30, 2020): 315–22. http://dx.doi.org/10.17221/175/2020-cjfs.

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Fungal food spoilage is a common problem that leads to both great economic losses and serious health problems. This study screened the antifungal activity of 137 Lactobacillus plantarum isolates against six common food spoilage indicator fungi using an overlay method and indicator strains of the species Aspergillus flavus, Fusarium moniliforme, Penicillium expansum, Penicillium chrysogenum, Cladosporium cladosporioides, and Aspergillus niger. Among Lactobacillus plantarum isolates, strain IMAU80174 was selected as the most effective based on the results of mycelium growth inhibition by its cell-free supernatant (CFS) and tolerance to simulated gastrointestinal juices and bile. The CFS of Lactobacillus plantarum IMAU80174 showed heat and protease resistance, and it was active only in a low pH environment. The application of the CFS to golden-red apples could slow down spoilage caused by inoculation of Penicillium expansum.

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Paup, Victoria D., Tara Cook-Barton, Charles Diako, Charles G. Edwards, and Carolyn F. Ross. "Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue." Beverages 7, no. 3 (July 21, 2021): 52. http://dx.doi.org/10.3390/beverages7030052.

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Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) and flash sensory profiling (FP) to evaluate changes in red wine over time due to the presence of different spoilage microorganisms. Merlot wine was inoculated with one of the following microorganisms: Brettanomyces bruxellensis, Lactobacillus brevis, Pediococcus parvulus, or Acetobacter pasteurianus. These wines were analyzed weekly until Day 42 using the e-tongue and FP, with microbial plate counts. Over time, both FP and e-tongue differentiated the wines. The e-tongue showed a low discrimination among microorganisms up to Day 14 of storage. However, at Day 21 and continuing to Day 42, the e-tongue discriminated among the samples with a discrimination index of 91. From the sensory FP data, assessors discriminated among the wines starting at Day 28. Non-spoilage terms were used to describe the wines at significantly higher frequency for all time points until Day 42, at which point the use of spoilage terms was significantly higher (p < 0.05). These results suggest that application of these novel techniques may be the key to detecting and limiting financial losses associated with wine faults.

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Tóth, András J., Anna Dunay, Márton Battay, Csaba Bálint Illés, András Bittsánszky, and Miklós Süth. "Microbial Spoilage of Plant-Based Meat Analogues." Applied Sciences 11, no. 18 (September 8, 2021): 8309. http://dx.doi.org/10.3390/app11188309.

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Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues to evaluate the food safety risk of meat analogues. In this work, raw protein materials were tested. Moreover, three pairs of meals prepared with or without meat were microbiologically examined during a storage experiment. Microbial contaminants were low in raw protein sources. In the case of hot meals, the microbial proliferation was faster in samples containing meat analogue, especially if the meals were not cooled. The food safety risk of meals prepared with meat analogues is slightly higher than their meat-containing counterparts, therefore more attention needs to be paid to the preparation, processing, and storage of these foods.

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Hennessy, David A. "Economic Aspects of Agricultural and Food Biosecurity." Biosecurity and Bioterrorism: Biodefense Strategy, Practice, and Science 6, no. 1 (March 2008): 66–77. http://dx.doi.org/10.1089/bsp.2007.0016.

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FARBER, J. M. "Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review1." Journal of Food Protection 54, no. 1 (January 1, 1991): 58–70. http://dx.doi.org/10.4315/0362-028x-54.1.58.

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Modified-atmosphere packaged (MAP) foods have become increasingly more common in North America, as food manufacturers have attempted to meet consumer demands for fresh, refrigerated foods with extended shelf life. Although much information exists in the general area of MAP technology, research on the microbiological safety of these foods is still lacking. The great vulnerability of MAP foods from a safety standpoint is that with many modified atmospheres containing moderate to high levels of carbon dioxide, the aerobic spoilage organisms which usually warn consumers of spoilage are inhibited, while the growth of pathogens may be allowed or even stimulated. In the past, the major concerns have been the anaerobic pathogens, especially the psychrotrophic, nonproteolytic clostridia. However, because of the emergence of psychrotrophic pathogens such as Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica, new safety issues have been raised. This stems mainly from the fact that the extended shelf life of many MAP products may allow extra time for these pathogens to reach dangerously high levels in a food. This review focuses on the effects of MAP on the growth and survival of foodborne pathogens. Considered are the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni. The use of MAP in various food commodities such as beef, chicken, fish, and sandwiches is also discussed. Examples of various foods currently being packaged under MAP in North America are given, along with the specific atmospheres employed for the various food groups. Major safety concerns that still need to be addressed include the potential for growth and toxin production of Clostridium botulinum type E in MAP fish products, the growth of L. monocytogenes and A. hydrophila under modified atmospheres in various food commodities, and the enhanced survival of anaerobic spores and C. jejuni under certain gas atmospheres. Additional research with MAP foods is needed to ensure the microbiological safety of the numerous MAP products that will be available to the consumer in the next decade and beyond.

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Kraszewska, Joanna, Michael C. Beckett, Tharappel C. James, and Ursula Bond. "Comparative Analysis of the Antimicrobial Activities of Plant Defensin-Like and Ultrashort Peptides against Food-Spoiling Bacteria." Applied and Environmental Microbiology 82, no. 14 (May 6, 2016): 4288–98. http://dx.doi.org/10.1128/aem.00558-16.

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ABSTRACTAntimicrobial peptides offer potential as novel therapeutics to combat food spoilage and poisoning caused by pathogenic and nonpathogenic bacteria. Our previous studies identified the peptide human beta-defensin 3 (HBD3) as a potent antimicrobial agent against a wide range of beer-spoiling bacteria. Thus, HBD3 is an excellent candidate for development as an additive to prevent food and beverage spoilage. To expand the repertoire of peptides with antimicrobial activity against bacteria associated with food spoilage and/or food poisoning, we carried out anin silicodiscovery pipeline to identify peptides with structure and activity similar to those of HBD3, focusing on peptides of plant origin. Using a standardized assay, we compared the antimicrobial activities of nine defensin-like plant peptides to the activity of HBD3. Only two of the peptides, fabatin-2 and Cp-thionin-2, displayed antimicrobial activity; however, the peptides differed from HBD3 in being sensitive to salt and were thermostable. We also compared the activities of several ultrashort peptides to that of HBD3. One of the peptides, the synthetic tetrapeptide O3TR, displayed biphasic antimicrobial activity but had a narrower host range than HBD3. Finally, to determine if the peptides might act in concert to improve antimicrobial activity, we compared the activities of the peptides in pairwise combinations. The plant defensin-like peptides fabatin-2 and Cp-thionin-2 displayed a synergistic effect with HBD3, while O3TR was antagonistic. Thus, some plant defensin-like peptides are effective antimicrobials and may act in concert with HBD3 to control bacteria associated with food spoilage and food poisoning.IMPORTANCEFood spoilage and food poisoning caused by bacteria can have major health and economic implications for human society. With the rise in resistance to conventional antibiotics, there is a need to identify new antimicrobials to combat these outbreaks in our food supply. Here we screened plant peptide databases to identify peptides that share structural similarity with the human defensin peptide HBD3, which has known antimicrobial activity against food-spoiling bacteria. We show that two of the plant peptides display antimicrobial activity against bacteria associated with food spoilage. When combined with HBD3, the peptides are highly effective. We also analyzed the activity of an easily made ultrashort synthetic peptide, O3TR. We show that this small peptide also displays antimicrobial activity against food-spoiling bacteria but is not as effective as HBD3 or the plant peptides. The plant peptides identified are good candidates for development as natural additives to prevent food spoilage.

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Hafurova, Olena Viktorivna, Volodymyr Mykhailovych Yermolenko, and Lyudmila Mikhailovna Stepasyuk. "ECONOMIC END LEGAL ASPECTS OF ENSURING FOOD SECURITY." SCIENTIFIC BULLETIN OF POLISSIA 1, no. 2(14) (March 1, 2018): 93–97. http://dx.doi.org/10.25140/2410-9576-2018-1-2(14)-93-97.

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Urgency of the research. Guaranteeing unhindered economic access to high-quality and safe food products is one of the main goals of the state agricultural policy of Ukraine. Therefore, it is particularly important to ascertain the status of social relations in this area. Target setting. Legal regulation is the most effective instrument of state influence on any type of social relations, including agrarian ones. Accordingly, it is necessary to pay attention to the issues of the legal mediation of relations that arise, change and cease in the food security field. Actual scientific researches and issues analysis. Such well-known domestic economists as O. G. Bilorus, V. I. Vlasov, O. I. Goychuk, B. Y. Paskhaver, P. T. Sabluk, O. M. Schpichak and others put sufficient attention to the various aspects of the formation of an economic mechanism for ensuring food security. Uninvestigated parts of general matters defining. At the same time, all legal scholarly works are devoted exclusively to the legal issues of food security, without taking into account the economic directions of its provision. The research objective. Clarification of the current state of the legal support of food security in Ukraine taking into account the economic indicators of its formation. The statement of basic materials. The article examines the legal status of food security in Ukraine. The relations in the sphere of ensuring food self-sufficiency, economic availability, food quality and safety have been analyzed. Conclusions. It is necessary: to completely prohibit any import and use of palm oil for the food; to specify the annual state support for the production and circulation of organic products. It is worth adopting the Law of Ukraine «On Food Security», the content of which should take into account as far as possible the achievements of the agrarian and law doctrine.

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Sockett, Paul. "Social and economic aspects of food-borne disease." Food Policy 18, no. 2 (April 1993): 110–19. http://dx.doi.org/10.1016/0306-9192(93)90019-8.

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Revenko, L. S. "External Economic Aspects of Food Security of Russia." MGIMO Review of International Relations, no. 4(19) (August 28, 2011): 142–47. http://dx.doi.org/10.24833/2071-8160-2011-4-19-142-147.

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Arych, Mykhailo, and Artur Oleksyn. "FINANCIAL AND ECONOMIC ASPECTS OF FOOD MARKET SECURITY." Scientific Notes of Ostroh Academy National University, "Economics" Series 1, no. 21(49) (June 24, 2021): 42–47. http://dx.doi.org/10.25264/2311-5149-2021-21(49)-42-47.

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The main components and features of financial and economic security of the food market are studied in the work. Thus, the conceptual and categorical apparatus of financial and economic security of the food market is analyzed, which includes such aspects as foreign economic, social, agricultural, food, agro-industrial, financial, as well as the aspect of product quality and safety. The factors of influence, economic conditions financial and economic security of the food market are studied. It is established that the main principles of food market security are the physical and economic availability of food; sustainability of food and stability of the food market; food quality and food safety for consumers; food self-sufficiency; food independence. The results of the scientific article also show that the main directions for the functioning of an effective state policy of food market security are: 1) the achievement of full food security in the production of agricultural products with the subsequent transformation of Ukraine into a major regional exporter of these products; 2) the formation of a strong agro-industrial complex, resistant to external and internal threats, based on the balanced development of all regions of the country; 3) the formation of foreign trade conditions for food security. It is determined that the main methods of public policy are administrative, economic, and legal. The paper also analyzes the structure and components of the financial and economic mechanism, which is a system of organizational, economic and legal measures taken to prevent threats to food market security. At the same time, the scientific work identifies potential opportunities to increase the level of financial and economic security of the food market: increasing the competitiveness of agricultural enterprises and intensifying their development; increasing the purchasing power of the population and their real incomes; creating financial reserve funds; providing quality information and analytical support, etc.

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MOSTOVA, Anastasiia. "FOREIGN ECONOMIC ASPECTS OF THE STATE FOOD SECURITY." Ukrainian Journal of Applied Economics 4, no. 3 (August 30, 2019): 86–96. http://dx.doi.org/10.36887/2415-8453-2019-3-10.

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Introduction. Current conditions of socio-economic relations development, formation of a single Food independence require special attention in the realization conditions of the state food security strategy, since the implementation of the state foreign economic policy aimed at maintaining the openness of internal markets in terms of Ukraine’s integration into the multilateral system of WTO food security of the state and some pressure from foreign trading partners. Purpose. The purpose of the article is to develop methodological bases for guaranteeing food security and independence, the factors of their formation and to develop recommendations for guaranteeing the food security of the state under the influence of foreign economic factors. Methods. The methods of system analysis and synthesis, abstract-logical, monographic, generalization, were used in the study. Results. Food security and its components have been investigated. Theoretical, methodological and practical approaches to the study of food independence and food self-sufficiency as the main elements of food security are analyzed. The conclusions on the state of food security of Ukraine are formulated on the basis of indicators of food independence by main foodstuffs, self-sufficiency of basic types of foodstuffs, foreign trade in foodstuffs and balance of foreign trade in foodstuffs. The main problems that do not allow to increase the food independence of the state are identified and those that need to be solved within the framework of the state food security strategy. The strategic tasks of the state policy for the achievement of food independence and self-sufficiency are considered in the conditions of increasing integration of Ukraine into the system of international relations. A set of measures is proposed to stimulate the development of a number of agriculture sectors and food industry to ensure their competitiveness within the framework of the food security strategy. The necessity of using indirect instruments and mechanisms of financial support to the agricultural sector, the introduction of an effective system of foreign economic regulation in the agrarian sector are justified, aimed at protecting domestic producers from unfair and excessive competition from foreign suppliers and promoting equipoise. Key words: food security, food independence, food security, foreign trade, agrarian sector.

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REDONDO-BLANCO, SAÚL, JAVIER FERNÁNDEZ, SARA LÓPEZ-IBÁÑEZ, ELISA M. MIGUÉLEZ, CLAUDIO J. VILLAR, and FELIPE LOMBÓ. "Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review." Journal of Food Protection 83, no. 1 (December 20, 2019): 163–71. http://dx.doi.org/10.4315/0362-028x.jfp-19-163.

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ABSTRACT Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS

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TODD, EWEN C. D. "Legal Liability and its Economic Impact on the Food Industry." Journal of Food Protection 50, no. 12 (December 1, 1987): 1048–57. http://dx.doi.org/10.4315/0362-028x-50.12.1048.

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Problems in food processing or foodservice that lead to spoilage, illness or contamination by pathogens or extraneous matter can be costly in terms of legal settlements to the companies involved. Although industry and public health officials have been aware of these risks, the extent and types of costs involved are not usually publicized. This paper gives examples of seizures, fines and settlements. The type of amounts given may depend on severity and length of illness and also whether or not the settlement is determined by Workers' Compensation Board, court or out-of-court action. In court cases, these settlements represent an average of about two-thirds of the total costs, the other amounts being for legal and court expenses. Because some of these awards are becoming prohibitively high for industries, insurance companies and the taxpayer, there are government moves to limit these to $100,000 and prevent excessive legal fees. The opposition to this will probably be strong enough to prevent any rapid change to the settlement system, and legal action will remain an important component in the economy of the food industry.

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Roberts, J. A. "Economic aspects of food-borne outbreaks and their control." British Medical Bulletin 56, no. 1 (January 1, 2000): 133–41. http://dx.doi.org/10.1258/0007142001902842.

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Bilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Managing the Risk of Food Waste in Foodservice Establishments." Sustainability 12, no. 5 (March 6, 2020): 2050. http://dx.doi.org/10.3390/su12052050.

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Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the causes of food waste, and, on this basis, to estimate the risk of food waste in foodservice establishments. The survey was conducted in 130 foodservice establishments located in Poland using a specially designed questionnaire. The risk of food waste was identified in the studied foodservice establishments, manifested by throwing away of semi-finished products, hot and cold served dishes, bread, vegetables and fruit, expired products, products with signs of spoilage, and products with no visible signs of spoilage. Two risk levels were identified: medium risk for fruits and vegetables, and bread, and high (not acceptable) for the other six foodstuffs. Two risk treatment options were identified: prevention and tolerance.

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Büchi, Giacomo, and Teresina Mancuso. "Economic and political aspects of food and crop quality productions." Italian Journal of Agronomy 3, no. 1S (April 7, 2008): 103. http://dx.doi.org/10.4081/ija.2008.1s.103.

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Kuznetsova, G. V. "Food security and foreign economic relations: International and national aspects." National Interests: Priorities and Security 15, no. 9 (September 16, 2019): 1698–713. http://dx.doi.org/10.24891/ni.15.9.1698.

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Solaymani, Saeed, Ebrahim Aghamohammadi, Ali Falahati, Saeed Sharafi, and Fatimah Kari. "Food security and socio-economic aspects of agricultural input subsidies." Review of Social Economy 77, no. 3 (May 2019): 271–96. http://dx.doi.org/10.1080/00346764.2019.1596298.

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Feddern, V., H. Mazzuco, F. N. Fonseca, and G. J. M. M. de Lima. "A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures." Animal Production Science 59, no. 4 (2019): 608. http://dx.doi.org/10.1071/an18076.

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Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.

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Hazan, Reut, Alexandra Levine, and Hagai Abeliovich. "Benzoic Acid, a Weak Organic Acid Food Preservative, Exerts Specific Effects on Intracellular Membrane Trafficking Pathways in Saccharomyces cerevisiae." Applied and Environmental Microbiology 70, no. 8 (August 2004): 4449–57. http://dx.doi.org/10.1128/aem.70.8.4449-4457.2004.

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ABSTRACT Microbial spoilage of food causes losses of up to 40% of all food grown for human consumption worldwide. Yeast growth is a major factor in the spoilage of foods and beverages that are characterized by a high sugar content, low pH, and low water activity, and it is a significant economic problem. While growth of spoilage yeasts such as Zygosaccharomyces bailii and Saccharomyces cerevisiae can usually be retarded by weak organic acid preservatives, the inhibition often requires levels of preservative that are near or greater than the legal limits. We identified a novel synergistic effect of the chemical preservative benzoic acid and nitrogen starvation: while exposure of S. cerevisiae to either benzoic acid or nitrogen starvation is cytostatic under our conditions, the combination of the two treatments is cytocidal and can therefore be used beneficially in food preservation. In yeast, as in all eukaryotic organisms, survival under nitrogen starvation conditions requires a cellular response called macroautophagy. During macroautophagy, cytosolic material is sequestered by intracellular membranes. This material is then targeted for lysosomal degradation and recycled into molecular building blocks, such as amino acids and nucleotides. Macroautophagy is thought to allow cellular physiology to continue in the absence of external resources. Our analyses of the effects of benzoic acid on intracellular membrane trafficking revealed that there was specific inhibition of macroautophagy. The data suggest that the synergism between nitrogen starvation and benzoic acid is the result of inhibition of macroautophagy by benzoic acid and that a mechanistic understanding of this inhibition should be beneficial in the development of novel food preservation technologies.

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PAȘCA, Claudia, Aurelia COROIAN, and Sonia SOCACI. "Risks and Benefits of Food Additives - Review." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 2 (December 16, 2018): 71. http://dx.doi.org/10.15835/buasvmcn-asb:2018.0026.

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Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to foods.These additives generally provide some type of benefit for the food producer, processor or consumer. For example: acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness. Some additives are directly added to food and ingredients, while others are added indirectly through contact with packaging materials as are, for example the preservatives BHA and BHT on the inside of breakfast cereal bags.The benefit of some food additives is enhancing health status or prevents disease; most benefits reflect economic considerations for food processors and sensory attributes and convenience for consumer.

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Kuchen, Benjamin, Fabio Vazquez, Yolanda Paola Maturano, Gustavo J. E. Scaglia, Licia María Pera, and Martha Dina Vallejo. "Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation." OENO One 55, no. 2 (April 19, 2021): 75–96. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4510.

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Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against ZygoSaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6.

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Corbett, Kereng M., and Olga de Smidt. "Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis." Food Science and Technology International 25, no. 8 (July 4, 2019): 671–79. http://dx.doi.org/10.1177/1082013219856779.

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Spoilage caused by yeasts is a constant, widespread problem in the beverage industry that can result in major economic losses. Fruit juices provide an environment that allows the proliferation of yeast. Some factories in South Africa are not equipped with laboratory facilities to identify spoilage yeasts and outsourcing becomes a prolonged process which obstructs corrective action planning. This study aimed to establish yeast diversity and apply a rapid method for preliminary identification of spoilage yeasts associated with a small-scale fruit juice bottling factory. Yeast population in the factory was determined by isolation from the production environment, process equipment and spoiled products. PCR-RFLP analysis targeting the 5.8S-ITS region and D1/D2 sequencing was used for identification. A total of 207 yeasts belonging to 10 different genera ( Candida, Lodderomyces, Wickerhamomyces, Yarrowia, Zygosaccharomyces, Zygoascus, Cryptococcus, Filobasidium, Rhodotorula/Cystobasidium and Trichosporon) were isolated and identified from the production environment and processing equipment. Candida intermedia, C. parapsilosis and Lodderomyces elongisporus were widely distributed in the factory. Zygosaccharomyces bailii, Z. bisporus, Zygoascus hellenicus and Saccharomyces cerevisiae were isolated from the spoiled products. The data provided a yeast control panel that was used successfully to identify unknown yeasts in spoiled products from this factory using polymerase chain reaction-restriction length polymorphism (PCR-RFLP) comparative analysis.

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Hrubý, J. "Food consumption, its aspects and consequences." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 148–52. http://dx.doi.org/10.17221/8334-cjfs.

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Food consumption recording is a social need because the consumption is an indicator of the nutrition status that means the health status, of the population, and an economic factor. Food consumption trends in the nineties are characterized by a steep fall of most kinds of foods, mainly from animal sources. It is not necessary to adjust this fact with respect to recent data of the time series. Four commodities show a positive increase. The trend of food consumption is bound up with more slowly increasing incomes of the population than was the increase in food prices after their liberalization. The consequences of consumption trends do not imply any deterioration of nutrition status because nutrition requirements have been met except calcium and vitamin A supply due to a decrease in milk consumption, and except vitamin C, still a deficient element although its supply has substantially increased. A systematic attention should be focused on the population nutrition through nutrition and food policies.

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Avdeeva, E. S., and Yu V. Preobrazhenski. "Economic Aspects of the Saratov Region Food Industry Export Potential Realization." Izvestiya of Saratov University. New Series. Series Economics. Management. Law 19, no. 1 (2019): 36–42. http://dx.doi.org/10.18500/1994-2540-2019-19-1-36-42.

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Vasylieva, Natalia. "Economic Aspects of Food Security in Ukrainian Meat and Milk Clusters." Agris on-line Papers in Economics and Informatics 9, no. 3 (September 30, 2017): 81–92. http://dx.doi.org/10.7160/aol.2017.090308.

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Kopteva, Lyudmila, Lyudmila Shabalina, and Artur Budagov. "Certain aspects of African countries food security provision." E3S Web of Conferences 210 (2020): 03009. http://dx.doi.org/10.1051/e3sconf/202021003009.

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Analysis of the African countries food security demonstrate significant aggravation of the situation in several countries to the south of the Sahara. Conflicts, social inequality, high level of poverty against the background of a rapid population growth, unfavorable climatic conditions as well as ineffective government policy in the field of providing the population with foodstuff were determined as the main causes of population undernourishment. In Africa, due to low incomes of the population, most of the food ration consists of cereals and a small part of meat, fish and dairy products. It was revealed that African countries are the net importers of foodstuff, with cereals accounting for the largest part of imports. It was noted that international experts forecast foodstuff and fodder demand increase in these countries. It was defined the African region can potentially become one of the promising sales markets for Russian producers of grain crops and agricultural products. The results of the study are aimed at overcoming the problem of starvation, economic backwardness and improving the living standards of the African continent population, as well as developing an economic toolkit for the interaction of the Russian Federation with African countries.

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Dulambaeva, Raushan, and Alma Temirbekova. "Relevant aspects of the state policy for ensuring food security." Public Administration and Civil Service, no. 2 (June 29, 2020): 28–35. http://dx.doi.org/10.52123/1994-2370-2020-73-2-28-35.

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The issue of food security is still relevant, especially in the context of a pandemic and an economic crisis. However, along with the physical and economic availability of food, the issue of food compliance with quality and safety standards has come to the fore. The transition of many countries to the production of genetically modified products affects the health of the population and the future generation. Therefore, the main direction of agricultural policy should be to support organic producers.

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SCHAERTEL, B. J., and RUTH FIRSTENBERG-EDEN. "Biosensors in the Food Industry: Present and Future." Journal of Food Protection 51, no. 10 (October 1, 1988): 811–20. http://dx.doi.org/10.4315/0362-028x-51.10.811.

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Food microbiologists are not yet able to monitor food and beverage production on-line with a device as simple and straight-forward as a pH meter. Most microbiological evaluations are limited by traditional labor intensive and time-consuming plating techniques. Test results are usually obtained after the product has left the manufacturer. The commercial development of biosensors for food analysis appears to be a long-term realization, however food microbiological and quality testing could benefit from the automation implicit in sensor technology. Current and future developments may include a miniature array of biosensors to rapidly perform, with high reproducibility, specificity, and sensitivity, various analytical techniques. Biosensors theoretically can be used to detect any compound of interest, be it a bacterial antigen, toxin, byproduct of microbial contamination, spoilage precursor, or additive adulterant. The following aspects of biosensors will be discussed: definitions and the evolution of various types of sensors; requirements for the food industry; currently available biosensors and their applications; advantages offered by and future uses of biosensors; and some problems in their commercial development.

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MCINTYRE, SHERI, JUDY Y. IKAWA, NINA PARKINSON, JOHN HAGLUND, and JENNIFER LEE. "Characteristics of an Acidophilic Bacillus Strain Isolated from Shelf-Stable Juices." Journal of Food Protection 58, no. 3 (March 1, 1995): 319–21. http://dx.doi.org/10.4315/0362-028x-58.3.319.

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An acidophilic sporeformer was isolated from several varieties of shelf-stable juices. The organism sporulated on potato dextrose agar (pH 3.5) at 37°C within 24 hours and grew well in fruit and berry juices. The pH range of growth in potato dextrose broth was 3.0 to 5.3. The D87.8°C' D91.1°C' and D95°C determined in berry juice were 11.0, 3.8, and 1.0 min, respectively. The ability of this organism to grow at low pH and to survive pasteurization poses a threat of economic loss by spoilage to beverage producers. The organism could not be identified based on its characteristics or the fatty acid profile comparison to those of other Bacillus species, including the acidophilic B. acidocaldarius.

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Bergsveinson, Jordyn, Nina Baecker, Vanessa Pittet, and Barry Ziola. "Role of Plasmids in Lactobacillus brevis BSO 464 Hop Tolerance and Beer Spoilage." Applied and Environmental Microbiology 81, no. 4 (December 12, 2014): 1234–41. http://dx.doi.org/10.1128/aem.02870-14.

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ABSTRACTSpecific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such ashorA,horC, andhitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organismLactobacillus brevisBSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containinghorA,horC, andhitA, respectively. To investigate the roles that these and the other five plasmids play inL. brevisBSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horCand 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

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Krishtafovich, D. V., and K. M. Televko. "Problematic aspects of the classification of food flavorings for customs purposes." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 15, 2021): 117–26. http://dx.doi.org/10.33920/igt-01-2102-06.

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This article highlights the problems associated with the peculiarity of the classifi cation of food flavorings in accordance with the commodity nomenclature of foreign economic activity of the Eurasian Economic Union. As it is known, food flavorings are now becoming increasingly important: they are massively added to almost all food products on the modern food market to improve the properties of these products: to add, change or enhance taste (aroma). In this regard, there is a need to unify regulatory documents for their classification, which directly affects the determination of the reliable code of the EAEU Commodity Nomenclature of Foreign Economic Activity and the corresponding customs duty rate.

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Jamróz, Ewelina, and Pavel Kopel. "Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review." Polymers 12, no. 6 (June 4, 2020): 1289. http://dx.doi.org/10.3390/polym12061289.

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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KELLY, JAMES, and PHILIP KELLY. "Nanofiltration of whey: quality, environmental and economic aspects." International Journal of Dairy Technology 48, no. 1 (February 1995): 20–24. http://dx.doi.org/10.1111/j.1471-0307.1995.tb02432.x.

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Varela, Cristian, Kathleen Cuijvers, and Anthony Borneman. "Temporal Comparison of Microbial Community Structure in an Australian Winery." Fermentation 7, no. 3 (July 27, 2021): 134. http://dx.doi.org/10.3390/fermentation7030134.

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Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these facilities and establish resident populations that can potentially contribute to the fermentation process. Although some microorganisms may not negatively affect the final product, spoilage microorganisms can be detrimental for quality, generating substantial economic losses. Here, amplicon-based phylotyping was used to map microbial communities within an Australian winery, before, during and after the 2020 vintage. Resident bacterial and yeast populations were shown to change over time, with both relative abundance and location within the winery varying according to sampling date. The bacterial family Micrococcaceae, and the genera Sphingomonas and Brevundimonas were the most abundant bacterial taxonomies, while Naganishia, Pyrenochaeta and Didymella were the most abundant fungal genera. Mapping the spatial distributions of the microbial populations identified the main locations that harboured these resident microorganisms, that include known wine spoilage yeasts and bacteria. Wine spoilage microorganisms, including the genefugura Lactobacillus, Acetobacter, Gluconobacter and Brettanomyces showed very low relative abundance and were found only in a couple of locations within the winery. Microbial populations detected in this facility were also compared to the resident microbiota identified in other fermented food facilities, revealing that microbial population structures may reflect the nature of the product created in each facility.

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Pearson, David, and Anji Perera. "Reducing Food Waste." Social Marketing Quarterly 24, no. 1 (January 22, 2018): 45–57. http://dx.doi.org/10.1177/1524500417750830.

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This article specifies behavior changes and identifies content for an integrated social marketing communication campaign to reduce amount of food wasted by individuals. The findings are based on a review of literature and discussions with experts. After gaining attention, the campaign will need to inform individuals of negative environmental impact, social injustice, and economic costs of wasting food. Individual behavior changes required are to plan purchases and store correctly, which will reduce amount of spoilage, and to prepare appropriate amounts, which will reduce food waste from leftovers. In addition, individuals are required to redistribute or recycle inevitable food waste rather than throwing it out as rubbish. Identification of these behavior changes will be useful for practitioners in industry, government, and not-for-profit sectors who are engaging in activities encouraging individuals to reduce food waste. Due to wide variations in food provisioning behaviors across different cultures and geographies, additional market research on the population of interest is required to design content for the campaign. This will allow for framing message and selection of media to appeal to identified target groups of individuals who both waste large amounts of food and, importantly, are receptive to changing their behaviors to reduce amount of food wasted. And finally, the success of any such “downstream” behavior change campaign will be increased when it is supported by enabling “upstream” contextual influences associated with supportive social networks, communities, infrastructure, and regulation.

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Kosior, Katarzyna. "ECONOMIC, ETHICAL AND LEGAL ASPECTS OF DIGITALIZATION IN THE AGRI-FOOD SECTOR." Problems of Agricultural Economics 263, no. 2 (June 23, 2020): 53–72. http://dx.doi.org/10.30858/zer/120456.

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Arsić, Slaviša N. "Possibilities for improving the food system at the Military Academy: Economic aspects." Vojnotehnicki glasnik 62, no. 4 (2014): 168–86. http://dx.doi.org/10.5937/vojtehg62-6219.

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Dzhafarova, U. Yu kyzy. "FEATURES OF THE MARKETING APPROACH AND ECONOMIC ASPECTS OF FOOD INDUSTRY ENTERPRISES." Вестник Алтайской академии экономики и права 2, no. 6 2021 (2021): 181–85. http://dx.doi.org/10.17513/vaael.1762.

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Rahbari, S., and J. Ghasemi. "Study on economic aspects of goat grubs in Iran." Tropical Animal Health and Production 29, no. 4 (October 1997): 243–44. http://dx.doi.org/10.1007/bf02632313.

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KONOVALENKO, A. "ECONOMIC ASPECTS OF CHILDREN’S NUTRITION ORGANIZATION IN SCHOOLS." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 288, no. 6 (December 30, 2020): 276–84. http://dx.doi.org/10.31891/2307-5740-2020-288-6-46.

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The management of general secondary education (ZZSO) seeks financial autonomy by identifying sources of additional income, including by providing catering services based on functioning food units, which necessitates improving the level of catering services that will meet competitive conditions. This need increases the relevance of compliance with the principles of marketing in the process of organizing ZSSO this type of activity to meet the needs of consumers, increase their loyalty and, consequently, increase the level of income from the organization of food. The need to determine the range of possibilities for the application of marketing approaches and the potential of the marketing mechanism, which can be done using the methods of economic and mathematical modeling, in particular cognitive and scenario modeling, is gaining relevance. Research of the potential of the marketing mechanism of children’s nutrition organization in general secondary education institutions. To achieve this goal, the following tasks were performed: formed cognitive maps and cognitive model of the system of potential development of the marketing mechanism of children’s nutrition in ZSSO, based on the implementation of scenario modeling of system behavior identified factors influencing the development of marketing mechanism. The method (methodology). Methodological and theoretical foundations of the study are economic theory, scientific developments of scientists in the organization of children’s nutrition in the system of general secondary education. The research used general scientific methods (abstract-logical, empirical, comparative analysis, averages, generalizations, etc.) and methods of cognitive and scenario modeling. The article presents the results of the analysis of the system of potential development of the marketing mechanism on the basis of cognitive and scenario modeling, which allowed to determine the levers and performance factors of the system. According to the results of the study, it is concluded that a good basis for building the potential of the marketing mechanism to improve the nutrition of school children is to focus on maximizing customer satisfaction and increasing their loyalty while creating the necessary conditions to increase production efficiency and sales in school canteens. supported by activities to promote the principles of nutrition among students ZSSO and society as a whole. To this end, it is advisable to increase the level of automation of production and service processes in canteens ZSSO, information and communication support, stimulate the welfare of key actors of the marketing mechanism by coordinating the interaction of stakeholders in ensuring proper nutrition of children in educational institutions.

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Vidic, Jasmina, Carole Chaix, Marisa Manzano, and Marc Heyndrickx. "Food Sensing: Detection of Bacillus cereus Spores in Dairy Products." Biosensors 10, no. 3 (February 25, 2020): 15. http://dx.doi.org/10.3390/bios10030015.

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Milk is a source of essential nutrients for infants and adults, and its production has increased worldwide over the past years. Despite developments in the dairy industry, premature spoilage of milk due to the contamination by Bacillus cereus continues to be a problem and causes considerable economic losses. B. cereus is ubiquitously present in nature and can contaminate milk through a variety of means from the farm to the processing plant, during transport or distribution. There is a need to detect and quantify spores directly in food samples, because B. cereus might be present in food only in the sporulated form. Traditional microbiological detection methods used in dairy industries to detect spores show limits of time (they are time consuming), efficiency and sensitivity. The low level of B. cereus spores in milk implies that highly sensitive detection methods should be applied for dairy products screening for spore contamination. This review describes the advantages and disadvantages of classical microbiological methods used to detect B. cereus spores in milk and milk products, related to novel methods based on molecular biology, biosensors and nanotechnology.

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Laslo, É., É. György, and Cs D. András. "Bioprotective potential of lactic acid bacteria." Acta Universitatis Sapientiae, Alimentaria 13, no. 1 (October 1, 2020): 118–30. http://dx.doi.org/10.2478/ausal-2020-0007.

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Abstract Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional, and microbial safety aspects of the product. The bioprotective effect of the bacterial strains may be related to antagonistic properties against food spoilage and/or pathogenic strains. The aim of the present study is to determine the antimicrobial properties of three different food-grade lactic acid bacteria in order to use them as bioprotective cultures. Our findings show that the Lactobacillus pentosus, Enterococcus faecalis, and Pediococcus parvulus exerted a bacteriostatic effect on Escherichia coli and Bacillus cereus, whereas the Saccharomyces cerevisiae growth was not inhibited, which made them susceptible agent for co-culture systems.

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Serebrennikova, Anna I., Aleksey V. Mikryukov, and Tatyana A. Tchilimova. "Socio-economic aspects of bank lending to agriculture." E3S Web of Conferences 176 (2020): 04014. http://dx.doi.org/10.1051/e3sconf/202017604014.

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The article is devoted to the socio-economic aspects of banks ' activities in relation to agricultural lending. The contextual background of the study is the social significance of agriculture for the country in terms of food security and the formation of a stable standard of living of the population. The purpose of the study was to reach the essential understanding of the social aspects of the Bank's activities by considering the social functions of the Bank in the lending process. The article considers the composition of credit subjects and gives a brief description of them. The activity of the State as a regulator of credit relations and a full participant in lending is emphasized. The essential understanding of the bank 's social functions in the context of solving the state 's social task of financing agriculture through the mechanism of concessional lending has been expanded. Conclusions are made about the leading role of the state in the formation of the mechanism of interaction between the Bank and the borrower with the strengthening of social functions of the Bank.

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Meliashchenia, A., T. Shakel, and O. Kimoshevskaya. "ECONOMIC ASPECTS OF INTRODUCTION OF ADDITIVE TECHNOLOGIES IN THE FIELD OF FOOD PRODUCTION." Topical issues of processing of meat and milk raw materials, no. 14 (December 14, 2020): 15–19. http://dx.doi.org/10.47612/2220-8755-2019-14-15-19.

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The possible directions of the use of 3D-technologies in food production are presented depending on economic entities and areas of application. The main economic benefits and advantages of using additive technologies in food production are systematized, as well as the constraints of their implementation.

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Journal articles on the topic 'Economic aspects of Food spoilage'

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