The objective of this research was to perform an exposure assessment of aflatoxin M1 (AFM1) intake through the consumption of milk and yoghurt by the student population in Serbia and Greece. A food consumption survey of milk and yoghurt was performed during the first half of 2018 in the two countries with at least 500 interviewees (aged between 18 and 27 years) per country, covering their dietary habits and body weight based on one-day and seven-day recall methods. Values for the concentration of AFM1 were extracted from published research. Finally, a Monte Carlo analysis of 100,000 iterations was performed to estimate the intake of AFM1 from the consumption of the two dairy products. Results revealed that the estimated average exposure of students to AFM1 was in the range of 1.238–2.674 ng kg⁻¹ bw day⁻¹ for Serbia, and 0.350–0.499 ng kg⁻¹ bw day⁻¹ for Greece, depending on the dietary recall method employed. High estimations for hepatocellular carcinoma (HCC) cases/year/10⁵ individuals, depending on the prevalence of Hepatitis B virus surface antigen positive individuals (HBsAg+), were 0.0036–0.0047 and 0.0007–0.0009 for Serbia and Greece, respectively. Presented Margin of Exposure (MOE) and Hazard Index (HI) values indicate increased risk from exposure to AFM1, particularly in Serbia.

In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteristics were determined using laser diffraction, confocal laser microscopy (CLSM), and time-domain nuclear magnetic resonance (TD-NMR). The pH affected the microgel characteristics, with larger particles formed at lower pH levels. T₂ relaxation measurements with TD-NMR did not reveal differences in the mobility within the particles for the different pH levels, which could have been related to the more or less swollen structure. The rate of adsorption of the particles at the sunflower oil–water interface differed between particles formed at different pH levels, but the equilibrium interfacial tension of all systems was similar. Higher interfacial dilatational viscoelasticity was obtained for the systems at lower pH (3, 4, 5), with G’ reaching 13.6 mN/m (0.1 Hz) at pH 3. The interfacial rheological regime transitioned from a linear elastic regime at lower pH to a linear but more viscoelastic one at higher pH. The thicker, highly elastic interfacial layer at low pH, in combination with the higher charges expected at lower pH, was related to its performance during emulsification and the performance of the emulsion during storage. As revealed by laser diffraction and CLSM, the droplet sizes of emulsions formed at pH 6 and 7 were significantly larger and increased in size during 1 week of storage. CLSM examination of the emulsions revealed bridging flocculation with the higher pH. Nevertheless, all emulsions formed with microgel systems presented macroscopic volumetric stability for periods exceeding 1 week at 25 °C. A potential application of the present systems could be in the formation of stable, low-fat dressings without the addition of any emulsifier, allowing, at the same time, the release of the bioactive compounds for which such particles are known.

Purpose: This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities – Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach: A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings: Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications: Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value: In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.