By Paula P. Domingues and Wendy J. Dahl
Sauerkraut is a cabbage product that originated in ancient China and is now consumed worldwide. Sauerkraut is made through lactic acid fermentation, and it has been associated with a variety of health benefits, including antioxidant, anti-inflammatory, and anticarcinogenic properties. However, individuals with high blood pressure, histamine sensitivities, or compromised immunity, as well as those taking MAOIs, should consider avoiding sauerkraut due to its high sodium and histamine content, possible food safety risks, and potential interaction with MAOIs.
Biofilms and Their Impact on the Food Industry
By Nikita Bhusal, Keith R. Schneider, Tingting Gu, Zhifeng Gao, Renée Goodrich Schneider, and Boce Zhang
Biofilms pose significant challenges in various industries due to their resistance to cleaning and sanitation. This publication explores the formation and implications of biofilms in food and agriculture settings. Biofilms play critical roles in microbial survival and have been linked to foodborne illness outbreaks, resulting in significant economic burdens. Factors contributing to biofilm formation include environmental conditions, material surfaces, agricultural practices, and processing conditions. Measures to prevent and control biofilms and their persistence in food processing environments include standard cleaning and sanitation procedures, as well as more innovative technologies. Understanding and addressing biofilm challenges are critical for minimizing food safety risks and economic losses throughout the food industry.
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