Ready-to-use vegetable salads are minimally processed products, rich in antioxidants, but are associated with a high microbiological risk and possibly, in some cases, with a high content of nitrites. The purpose of this study was to investigate the physicochemical and microbiological properties of different ready-to-use vegetable salad assortments on the Romanian market. Seventeen types of salad vegetables were evaluated for the determination of water activity, antioxidant activity and nitrite concentration and tested for the presence of microorganisms. The water activity of the samples varied from 0.873 to 0.933, and the IC50 values were between 1.31 ± 0.02 and 5.43 ± 0.04 µg/mL. Nitrites were present in all samples investigated (ranging from 290.6 to 3041.17 mg/kg). Staphylococci and Enterobacteriaceae were detected in 35.3% and 70.5% of the samples. Furthermore, 17.6% of the salads were contaminated with Escherichia coli, and Listeria was detected in 29.4% of the samples. Salmonella was detected in only one sample, and Faecal streptococci were not present in any of the samples. The results indicated high nitrite values and also revealed pathogens’ presence. Producers should make more efforts to lower microbial contamination, while maximum limits for nitrites in vegetables should be set based on the impact on human health.

Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

Fruits, such as apricots, cherries, raspberries, and strawberries, are very often processed into jams to extend their shelf life. Jams are highly appreciated by consumers, and their storage conditions are important for preserving their quality. This study investigates the impact of storage on the microbiological quality and physicochemical parameters of five commercial fruit (apricot, sour cherry, white cherry, raspberry, and strawberry) jams. The pH, titratable acidity, moisture, sugar content, viscosity, and color were evaluated immediately after opening the jam containers and during storage at 2–4 °C and 20 °C. The total number of mesophilic aerobic germs (TMAG) and the total number of yeasts and molds (TYM) were also determined. The samples were analyzed during storage at 14, 42, and 56 days after opening the jam jars. The pH of the fruit jam samples varied from 2.91 (strawberry jam) to 3.47 (sour cherry jam) and decreased during storage, while the titratable acidity (TA) ranged from 0.46 (cherry and raspberry jams) to 0.52% malic acid (apricot jam) and increased during storage, regardless of the storage temperature. The moisture content was between 15.78% (apricot jam) and 21.82% (raspberry jam), and decreased in all the jam samples during storage. The sugar content (30.40–44.59 g per 100 g of jam) was typical for low-sweetened jams and increased during storage. Also, the viscosity of the fruit jam samples increased during storage (more in the samples stored at room temperature). Under the storage conditions, all the jam samples lost their specific color. Immediately after opening the jam jars, no yeasts or molds were found in the apricot and sour cherry jam samples. The highest number of yeasts and molds was detected in the white cherry jam samples (4.25 log₁₀ CFU/g). The TYM increased during storage, as did the TMAG. The time–temperature interaction factor influenced the physicochemical and microbiological properties of the jam samples.

Milk and meat processing industries release large quantities of nutrient-rich wastewater with organic compounds (proteins, fats, carbohydrates) in high concentrations. Reusing and recycling this biodegradable wastewater for crop irrigation could be a sustainable solution once the phytotoxic effects of wastewater on crops have been investigated. Therefore, the aim of this study was to evaluate the effects of milk and meat processing wastewaters on germination percentage, seed vigour indices, the seedling tolerance index and the phytotoxicity index of pea (Pisum sativum L.), sugar maize (Zea mays saccharata), purslane (Portulaca oleracea), wheat (Triticum aestivum) and red spinach (Amaranthus dubius). The two wastewater types were collected at the inlet of the city’s sewage system and analysed to determine their physicochemical and microbiological characteristics. The seeds of all five plant species were irrigated with untreated wastewater effluents. The highest - germination percentages were obtained for wheat (92%) and the lowest for red spinach (2.5%). Wheat, purslane, pea and red spinach samples irrigated with meat processing wastewater had higher germination percentages than samples irrigated with dairy wastewater. A higher phytotoxicity was observed for sugar maize, followed by red spinach irrigated with both types of wastewater. Future investigation into the effects of effluent dilution on these types of plants is recommended.

Current research in the food field is primarily focused on obtaining biologically active compounds to replace chemical food additive from food products. In this study, the active compounds from horseradish (Armoracia rusticana) were extracted by maceration and ultrasonic assisted extraction using two solvents, ethanol and methanol. For this extraction the compounds phenolic, antioxidant activity and vitamin C concentration were determined. The results showed that maceration is a slow method resulting in a low yield of the total polyphenols, unlike ultrasound assisted extraction. The results for antioxidant activity show that in the case of maceration, the solvent does not influence the extraction process and the maceration efficiency is between 35% and 50%. In the case of ultrasonic assisted extraction both the solvent and the ultrasound time influence the oxidative activity of the extracts. Extracts obtained by maceration and ultrasonication contain concentration between 10.7 and 24.4 mg vitamin C / 100 g. It can be stated that the ultrasound assisted extraction method could successfully replace the conventional extraction obtaining the highest content of polyphenolic compounds over a period of 30 minutes.

Consumers believe that expired products are unsafe, and, in most cases, misinterpreting the information on food labels often leads to large amounts of food waste. Yogurt is among the most widely eaten dairy products that can still be consumed after its expiration date, even though most consumers throw it away the very day it expires. The aim of this study was to determine whether commercial yogurts currently available on the market remain safe for consumption after their expiration date, with a view to reducing the amount of food waste generated in households. Therefore, the quality, stability, and edible safety of 10 commercial yogurts (two plain with 2% and 4% fat and the others with fruit, such as apricots, strawberries, bananas, blueberries, berries and strawberries, blackberries and raspberries, and cherries) stored at 4 °C before and at the expiration date were investigated. Physicochemical, textural, microbiological, and sensory analyses were performed to evaluate changes in functionality, safety, and acceptability of these yogurts. The results showed that, prior to their expiration date, certain yogurt samples (with apricots, strawberries, and blueberries, as well as plain yogurt with 4% fat) tested positive for total coliform bacteria, with values ranging from 20 to 50 CFU/g, suggesting substandard hygiene practices and insufficient sanitary conditions during and following the production process. No Escherichia coli, Listeria, Salmonella, Enterobacter spp., or Enterococcus spp. were detected in any of the yogurt samples that were within their expiration date. Blueberry, berry, and strawberry yogurts change their physical and chemical properties less than other types of yogurts analyzed after expiration. Yogurts containing berries and strawberries, blackberries, and raspberries remain safe at the expiration date, as they do not show the presence of harmful microorganisms such as coliform bacteria, Escherichia coli, Enterobacter spp., Enterococcus spp., Listeria, or Salmonella. Yogurt with berries and strawberries appears to be the most suitable from a microbiological point of view at expiration, as it has a low total mesophilic bacteria count and lactic acid bacteria exceeding 1 × 10⁶ CFU/g. At the time of expiration, this fruit yogurt type (with berries and strawberries) had a total solids content of 21.29%, 5.22% protein, 2.11% fat, 13.19% carbohydrates, 4.07 pH, 26.79% syneresis, 73.21% water retention capacity, 64.78% total phenolic content, and 10.55% DPPH (inhibition percentage). Nevertheless, at the time of expiration, from a sensory perspective (only appearance and consistency, odor, and color, without taste), the yogurt samples that were most appreciated contained blackberries and raspberries. The obtained results indicate that only certain types of fruit yogurts stored unopened at 4 °C may remain safe and edible after the expiration date, but further studies are needed to help the dairy industry and policymakers promote the reduction in food waste in households.