Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry. On the other hand, the increasing widespread awareness about the undesirable effects of synthetic preservatives has promoted the breakthrough of the use of natural compounds or bio-preservation technology. Bio-preservation implies the application of microorganisms or their metabolites to extend the shelf life of food products. In this regard, according to the ancient and safe use of fermentation by lactic acid bacteria (LAB), their application in the bio-preservation of meat and meat products is gaining more attention. Thus, more understanding of the potential of LAB and their metabolites in the control of pathogens in meat and meat products can create new horizons in the production of safe and functional products with long shelf life. So, this article aims to review the recent knowledge about the bio-preservation of meat and meat products by LAB and their metabolites. Also, their antibacterial mechanism and potential for use in hurdle technology are discussed. The outcome of this review literature shows the high potential of various LAB strains and their metabolites especially bacteriocins as bio-preservatives in meat and meat products for extending their shelf life. In this regard, their combined use with other novel technologies or natural antibacterial compounds as hurdle technology is a more effective method that can compete with synthetic preservatives.

Vast numbers of crustaceans are produced by aquaculture and caught in fisheries to meet the increasing demand for seafood and freshwater crustaceans. Simultaneously, the public is increasingly concerned about current methods employed in their handling and killing. Recent evidence has shown that decapod crustaceans probably have the capacity to suffer because they show responses consistent with pain and have a relatively complex cognitive capacity. For these reasons, they should receive protection. Despite the large numbers of crustaceans transported and slaughtered, legislation protecting their welfare, by using agreed, standardized methods, is lacking. We review various stunning and killing systems proposed for crustaceans, and assess welfare concerns. We suggest the use of methods least likely to cause suffering and call for the implementation of welfare guidelines covering the slaughter of these economically important animals.

Donkey milk can be used as a substitute for infants and children who suffer from cow milk proteins intolerance and multiple food hypersensitivity. Up to date, this is one of the main reasons why donkey milk has become a substantial area for reasearch, with an increase over the the last fifteen years. In donkey milk chain, risk analysis should be the object of particular attention because children are the main consumers of this food. In fact, this process is one of the main tool to achieve a high level of protection of human health and life; thus, the most important safety hazards should be monitored in order to attain this goal. This review focuses on the main hazards possibly present in raw donkey milk, including bacteria, fungal toxins, parasites, and chemical pollutants. Literature data have been considered, including some information that is not provided in the international literature. In the authors’ opinion, the current scientific knowledge should be improved, with the aim of allowing a suitable risk assessment along the whole donkey milk chain. However, in the meantime, the competent authorithies must carry out more stringent official controls, with particular attention given to the level of primary production. The issue of a traceability system in donkey milk chain should be considered of paramount importance.

Consumers’ attitude towards fish meat

The present study aimed to compare the welfare of dairy cows kept in two traditional husbandry systems (semi‐intensive and intensive farming) in south‐eastern Sicily. A total of 18 dairy farms (nine semi‐intensive and nine intensive) were evaluated with a multicriteria system adapted for Sicilian conditions and obtained simplifying the model of the European Food Safety Authority (EFSA). Values of welfare measures, collected by inspections of the farms (general well‐being indicators, ventilation system, resting areas [cubicles or bedding], flooring, milking parlours and waiting area, manger and watering equipment), and those of health categories (cases of abortions, hypocalcemia, displacement of abomasum, acidosis/ketosis, enteritis, hoof problems, and mastitis) obtained through the farm records, were compared using Mann–Whitney and Chi‐squared tests, respectively. Data showed significant differences ( p ≤ .05) about the variables related to welfare categories such as housing ventilation system, resting area, manger, and water equipment that were better in the semi‐intensive system than the intensive system. No significant differences were observed about the variables related to health indicators. The results demonstrated that in Sicily the semi‐intensive farm is better than the intensive to satisfy the conditions of animal welfare.