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Foods and One Health
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Foods and One Health

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 3325

Special Issue Editors

Prof. Dr. César Ozuna

E-Mail Website
Guest Editor
Food Department, Division of Life Sciences, Campus Irapuato-Salamanca, University of Guanajuato, Guanajuato, Mexico
Interests: non-thermal technologies; drying; food structure; food science and technology
Special Issues, Collections and Topics in MDPI journals
Dr. Elena Franco-Robles

E-Mail Website
Guest Editor
Department of Veterinary and Animal Science, Division of Life Sciences, Campus Irapuato-Salamanca, University of Guanajuato, Guanajuato 36500, Mexico
Interests: one health; clinical diagnosis; mucosal immunology; prebiotics; probiotics; postbiotics; microbiology; biochemistry
Dr. Esther Pérez-Carrillo

E-Mail Website
Guest Editor
Departamento de Bioingenerías, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Campus Monterrey, Monterrey 64849, Mexico
Interests: food processing; sustainability; food quality

Special Issue Information

Dear Colleagues,

Currently, poor nutrition is the leading cause of diseases with higher health care costs. According to the USDA, in the United States of America this feeding problem is associated with more than half a million deaths per year. The current epidemics of obesity, diabetes, anxiety, depression, and those caused by microorganisms and viruses, such as the recent pandemic of COVID-19, have been caused in large part by environmental influences. Moreover, food production and its relationship with environmental alterations have an impact on the human health. For this reason, it is of great importance that the various sectors related to the food chain (government, academia, and industry) work together in order to guarantee food and nutrition security.

This Special Issue on “Foods and One Health” is seeking original and high-quality papers focusing on the latest advances in the development and production of healthy foods and their environmental impact on human health. The topics include, but are not limited to, the following:

  • Human dietary compounds and environmental health;
  • Nutrition and public health;
  • Food safety and animal-derived food products;
  • Food and nutrition security;
  • New diets and their impact on human health;
  • Nutraceutical and functional foods;
  • Plant-based nutrition;
  • Prebiotics, probiotics, and postbiotics;
  • Superfoods;
  • Sustainable food production;
  • Traditional and endemic foods. 

Prof. Dr. César Ozuna
Dr. Elena Franco-Robles
Dr. Esther Pérez-Carrillo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2500 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutrition
  • sustainability
  • food and nutrition security
  • healthy foods
  • food chain

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

12 pages, 356 KiB  
Article
Leisure Screen Time and Food Consumption among Brazilian Adults
by Rayssa Cristina de Oliveira Martins, Thaís Cristina Marquezine Caldeira, Marcela Mello Soares, Laís Amaral Mais and Rafael Moreira Claro
Int. J. Environ. Res. Public Health 2024, 21(9), 1123; https://doi.org/10.3390/ijerph21091123 - 26 Aug 2024
Viewed by 948
Abstract
Background: Screen time, involving activities like watching television (TV), and using tablets, mobile phones, and computers (electronic devices), is associated with the consumption of unhealthy foods. This study aimed to analyze the association between prolonged leisure screen time and healthy and unhealthy food [...] Read more.
Background: Screen time, involving activities like watching television (TV), and using tablets, mobile phones, and computers (electronic devices), is associated with the consumption of unhealthy foods. This study aimed to analyze the association between prolonged leisure screen time and healthy and unhealthy food consumption indicators among Brazilian adults (≥18 years). Methods: Data from the National Health Survey (NHS), conducted in 2019 (n = 88,531), were used. Prolonged leisure screen time (screen time ≥ 3 h/day) was analyzed in three dimensions: watching TV; use of electronic devices; and total screen time (TV and electronic devices). Food consumption was analyzed in two dimensions: healthy (in natura and minimally processed foods) and unhealthy (ultra-processed foods). Poisson regression models were used to calculate prevalence ratios (crude and adjusted (PRa)) by sociodemographic factors (sex, age, schooling, income, area of residence, and race/color) and health factors (weight status, self-rated health, and presence of noncommunicable disease), to assess the association between prolonged screen time and food consumption indicators. Results: Among Brazilian adults, the prevalence of prolonged screen time was 21.8% for TV and 22.2% for other electronic devices for leisure. The highest frequency of watching TV for a prolonged time was observed among women, older adults, and those with a lower income and schooling. Prolonged use of electronic devices was more common among young adults and those with intermediate schooling and income. Prolonged screen time was associated with an unhealthy diet, due both to the higher consumption of unhealthy foods (PRa = 1.35 for TV, PRa = 1.21 for electronic devices, and PRa = 1.32 for both types) and the lower consumption of healthy foods (PRa = 0.88 for TV, PRa = 0.86 for electronic devices, and PRa = 0.86 for both). Conclusions: Prolonged screen time was negatively associated with the consumption of healthy foods and favored the consumption of unhealthy foods among Brazilian adults. Full article
(This article belongs to the Special Issue Foods and One Health)
14 pages, 1697 KiB  
Article
Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)
by Victor E. Vera-Santander, Ricardo H. Hernández-Figueroa, Daniela Arrioja-Bretón, María T. Jiménez-Munguía, Emma Mani-López and Aurelio López-Malo
Int. J. Environ. Res. Public Health 2024, 21(5), 560; https://doi.org/10.3390/ijerph21050560 - 28 Apr 2024
Cited by 1 | Viewed by 1518
Abstract
Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. [...] Read more.
Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from Lactobacillus casei 21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the Lb. casei 21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions (p < 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB). S. enterica serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log10 CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of L. monocytogenes to 1.67 log10 CFU/g. E. coli and S. aureus were the most resistant at the end of storage. The cheese’s pH with CFSs (MRS or WB) showed a significant reduction (p < 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from Lb. casei 21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety. Full article
(This article belongs to the Special Issue Foods and One Health)
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