Browsing by Author "Remini, Hocine"

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A Comprehensive Review of Pesticide Elimination Methods from Fruits and Vegetables Over the Past Two Decades: Optimizing Produce Safety for Sustainable Food Systems
(Research Institute of Food Science and Technology, 2025) Remini, Hocine; Remini-Sahraoui, Yasmine; Mellal, Mohamed Khalil; Boudalia, Sofiane; Brahimi, Yasmine; Negrichi, Samira; Allam, Ayoub; Medouni-Haroune, Lamia; Messaoudene, Lynda
The increasing use of pesticides in agriculture, valued at approximately 43.2 billion USD, has raised significant concerns regarding food safety and human health. This study reviews the effectiveness of various pesticide residue removal methods applied to fruits and vegetables (F & V). A total of 57 studies published between 2005 and 2022 were analyzed, categorizing the methods into 28 household techniques, 19 advanced methods, and 10 combined approaches. Household methods, such as washing under running water, achieved removal rates of up to 90%, while peeling ensured complete (100%) elimination of residues. The addition of salt or vinegar solutions improved removal efficiency, reaching 92%. Advanced methods, notably ozonation, demonstrated high efficacy with up to 95% removal. The most effective approaches were combined techniques, integrating washing, ultrasound, and ozonation, which achieved residue elimination rates of up to 99%. Despite their efficiency, advanced methods face limitations due to high costs and technological constraints, reducing their accessibility for widespread use. This review underscores the necessity of an integrated approach to enhance food safety. Additionally, it highlights the need for further research on the long-term impact of these removal methods on the nutritional quality of F & V. These findings provide essential insights for consumers, farmers, and the food industry, contributing to the development of more effective and practical food safety strategies
A Comprehensive Review of Pesticide Elimination Methods from Fruits and Vegetables Over the Past Two Decades: Optimizing Produce Safety for Sustainable Food Systems
(Research Institute of Food Science and Technology, 2025) Meghlaoui, Zoubeida; Remini, Hocine; Remini-Sahraoui, Yasmine; Mellal, Mohamed Khalil; Boudalia, Sofiane; Brahimi, Yasmine; Negrichi, Samira; Allam, Ayoub; Medouni-Haroune, Lamia; Messaoudene, Lynda
The increasing use of pesticides in agriculture, valued at approximately 43.2 billion USD, has raised significant concerns regarding food safety and human health. This study reviews the effectiveness of various pesticide residue removal methods applied to fruits and vegetables (F & V). A total of 57 studies published between 2005 and 2022 were analyzed, categorizing the methods into 28 household techniques, 19 advanced methods, and 10 combined approaches. Household methods, such as washing under running water, achieved removal rates of up to 90%, while peeling ensured complete (100%) elimination of residues. The addition of salt or vinegar solutions improved removal efficiency, reaching 92%. Advanced methods, notably ozonation, demonstrated high efficacy with up to 95% removal. The most effective approaches were combined techniques, integrating washing, ultrasound, and ozonation, which achieved residue elimination rates of up to 99%. Despite their efficiency, advanced methods face limitations due to high costs and technological constraints, reducing their accessibility for widespread use. This review underscores the necessity of an integrated approach to enhance food safety. Additionally, it highlights the need for further research on the long-term impact of these removal methods on the nutritional quality of F & V. These findings provide essential insights for consumers, farmers, and the food industry, contributing to the development of more effective and practical food safety strategies
From farm to cheeseboard: Harnessing the biopreserving performance and enhancing safety of Lactococcus lactis KJ660075 in goat's milk cheese
(Elsevier, 2024) Remini, Hocine; Remini-Sahraoui, Yasmine; Benbara, Tassadit; Sadoun, Djamila
This study aimed to enhance the microbial quality and safety of fresh cheese using a bioprotective approach that involved Lactococcus lactis KJ660075 as a preservative. The research focused on monitoring the co-culture of this strain with Staphylococcus aureus ATCC25923 in fresh goat cheeses over 21 days. Results showed that S. aureus ceased growing in goat milk cheeses after 24 h and was completely undetectable at the end of storage which demonstrated a significant reduction compared to control samples. Statistical analysis further confirmed that low pH did not impact S. aureus growth, suggesting that inhibition was due to anti-staphylococcal substances accumulated in the cheese matrix. Thus, Lactococcus lactis KJ660075 has proven to be a means to enhance quality and improve cheese safety while preserving natural agricultural practices.