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Methicillin-resistant Staphylococcus aureus (MRSA) is an important zoonotic pathogen associated with a wide range of infections in humans and animals. Thus, the emergence of MRSA clones poses an important threat to human and animal health. This study is aimed at elucidating the genomics insights of a strong biofilm-producing and multidrug-resistant (MDR) S. aureus MTR_BAU_H1 strain through whole-genome sequencing (WGS). The S. aureus MTR_BAU_H1 strain was isolated from food handlers hand swabs in Bangladesh and phenotypically assessed for antimicrobial susceptibility and biofilm production assays. The isolate was further undergone to high throughput WGS and analysed using different bioinformatics tools to elucidate the genetic diversity, molecular epidemiology, sequence type (ST), antimicrobial resistance, and virulence gene distribution. Phenotypic analyses revealed that the S. aureus MTR_BAU_H1 strain is a strong biofilm-former and carries both antimicrobial resistance (e.g., methicillin resistance; mecA, beta-lactam resistance; blaZ and tetracycline resistance; tetC) and virulence (e.g., sea, tsst, and PVL) genes. The genome of the S. aureus MTR_BAU_H1 belonged to ST1930 that possessed three plasmid replicons (e.g., rep16, rep7c, and rep19), seven prophages, and two clustered regularly interspaced short palindromic repeat (CRISPR) arrays of varying sizes. Phylogenetic analysis showed a close evolutionary relationship between the MTR_BAU_H1 genome and other MRSA clones of diverse hosts and demographics. The MTR_BAU_H1 genome harbours 42 antimicrobial resistance genes (ARGs), 128 virulence genes, and 273 SEED subsystems coding for the metabolism of amino acids, carbohydrates, proteins, cofactors, vitamins, minerals, and lipids. This is the first-ever WGS-based study of a strong biofilm-producing and MDR S. aureus strain isolated from human hand swabs in Bangladesh that unveils new information on the resistomes (ARGs and correlated mechanisms) and virulence potentials that might be linked to staphylococcal pathogenesis in both humans and animals.

Background: Traditional ecological knowledge (TEK) and practice associated with wild edible plants (WEPs) is an important part of local culture of the Yao people in Jianghua Yao Autonomous County, which possesses the biggest population of Yao ethnic group in China. Economic development, urbanization, and transition of lifestyle and changing interests of the younger generations risk loss of such valuable knowledge. However, no record had been reported about WEPs from the Yao communities of Jianghua County. It is urgent to assemble data on the major WEPs and their uses in Jianghua. This can be used to educate and stimulate new interest in these WEPs, to aid inheritance and improvement of cultural identity and confidence, to enhance local resilience to various changes and to suggest pathways for novel and value-added applications to create new local business opportunities. Methods: To record WEPs associated with TEK and practice, we conducted field surveys in 2018, 2019 and 2023. The ethnobotanical methods such as free-listing, participatory observation, semi-structured interview, and market survey were adopted in the field investigations. Information about WEPs including vernacular names, parts used, ways of use, and collection time were recorded. Voucher specimens were collected, identified, and deposited in the herbarium at Minzu University of China, in Beijing. Results: Totally, 81 Yao people from 12 villages were interviewed. WEPs traditionally play a crucial role in Yao peoples' daily lives. A total of 130 plant species from 89 genera and 49 families were recorded. The plants collected showed great diversity and reflected unique local culture. Most (54.5%) WEPs were also used as medicines. Baba can be defined as a cultural identity food, and WEPs are commonly used as tea substitutes for their health benefits. Conclusions: We conclude that WEPs use is facing great challenges in a rapidly changing era. Preservation of WEPs related practice and knowledge is not only important for conserving local biocultural diversity, but also valuable in providing potential functional and healthy materials for food security and future economic development. Cultivation of young generations' interest in nature and biodiversity, combined with local policy to enhance public awareness are recommended. [ABSTRACT FROM AUTHOR]

Owning pets offers various potential health benefits; however, it can be associated with gastrointestinal illnesses due to poor food safety knowledge and practices. This study aimed to evaluate the level of food safety knowledge and practices among pet owners in Lebanon, exploring the association between their knowledge/practices and socio-demographic characteristics. The participants included 300 pet owners, representing various genders, ages, educational levels, educational backgrounds, and incomes. They completed a questionnaire of 72 food handling practices and knowledge questions related to preparation, cross-contamination, storage and hygiene. In parallel, 300 non-pet owners with comparable sociodemographic characteristics to pet owners (control group) completed the questionnaire. On average, food safety knowledge scores were 62.1 ± 14.9% and 58.7 ± 15.5% among pet and non-pet owners, respectively, and the difference was significant (p = 0.05). On the other hand, mean food safety practice scores were 41.3 ± 14.8% and 40.4 ± 15.3% among pet and non-pet owners, respectively, and the difference was not significant (p = 0.41). In the food safety knowledge part, non-pet owners who were young, high income, university graduate, and from health-related majors scored significantly (p < 0.05) higher, while among pet-owners, only participants with a university degree and from health-related majors scored significantly (p < 0.05) higher, in terms of knowledge. On the other hand, In the food safety practices part, non-pet owners who were young, high income, and university graduates scored significantly (p < 0.05) higher, while among pet-owners, only young and high-income participants scored significantly (p < 0.05) higher. These results highlight the need for ongoing educational initiatives to improve food safety practices among both pet owners in Lebanon. The study suggests that targeted educational programs should be developed, considering specific socio-demographic characteristics, to enhance overall food safety awareness and practices among the population. [ABSTRACT FROM AUTHOR]

The study investigated how the impact of various slaughtering methods affects the quality of beef in Akure South and North Local Government Areas of Ondo State, Nigeria, utilizing questionnaire-based data collection, the study employed a multi-stage sampling method involving 40 cattle butchers. Results show that 97.5% of the butchers were male, with skinning and singeing being the most common methods of carcass dressing. Statistical analysis revealed no significant differences in cooking loss with the highest values (42.19 ± 0.77 %) observed in singeing, while skinning had the lowest value (40.52 ± 1.19%). Meat samples from the singeing had the highest thaw loss value (3.10 ± 0.62%) compared to skinning (1.45 ± 0.54%). The sensory evaluation shows no significant (p>0.05) difference. Skinning had the highest values (6.13 ± 0.21, 6.20 ± 0.17) for juiciness and tenderness, while singeing had the lowest values (6.12 ± 0.10, 5.92 ± 0.28). Singeing had the highest values for flavour and overall acceptability (6.05 ± 0.23, 6.43 ± 0.17) compared to skinning (5.98 ± 0.20,6.40 ± 0.26). There was no significant difference (p>0.05) observed in the microbial status. Singeing meat recorded the highest bacterial count at 14.00 CFU/ml x 10-7, while skinning had the lowest count (4.50 CFU/ml x 10-7). Skin samples also presented the highest number of microbial isolates, including coliforms such as E. coli, observed in both singeing and skinning methods. Meticulous handling ensures food safety and satisfaction; skinning reduces bacterial contamination and produces tender meat compared to singeing. [ABSTRACT FROM AUTHOR]

Paper and board are widely used as food contact materials. For such sensitive applications, consumer safety regarding the transfer of chemical components and contaminants to the food needs to be established. Such safety assessments are becoming increasingly challenging not only due to intentionally added substances but also non-intentionally added substances. In the European Union, compliance testing and safety evaluation of paper in food contact are largely based on national legislation and standards. The underlying tests are conventional methods, often overestimating and sometimes underestimating the migration into food. In this article, the relevant standard test methods are contrasted with currently available scientific knowledge. The scientific approaches to develop and identify suitable test methods are critically reviewed. Furthermore, theoretical predictions via mathematical modeling, with the aim to realistically simulate transfer to food, are presented and discussed in comparison with available migration studies with foods. Objectives are to (i) summarize the actual scientific knowledge in the field and draw conclusions regarding the potential and limitations of the existing test methods and (ii) identify research gaps toward a better qualitative and quantitative understanding of transport processes of volatile and non-volatile substances from paper and board into foods. [ABSTRACT FROM AUTHOR]

Context It is important to understand the sensory acceptability of biofortified food products among target population groups if biofortification is to be realized as a sustainable strategy for mitigation of micronutrient deficiencies, able to be scaled up and applied through programs. Objective This systemic review aims to summarize and synthesize the sensory acceptability of conventionally bred iron-, zinc-, and provitamin A–biofortified food products. Data Sources MEDLINE (PubMed), AGRICOLA, AgEcon, CABI Abstracts (Web of Science), and organizational websites (eg, those of HarvestPlus and CGIAR and their partners) were searched for relevant articles. No access to any market research that may have been internally conducted for the commercial biofortified food products was available. Data Extraction This review identified articles measuring the sensory acceptability of conventionally bred biofortified food products. Extraction of the hedonic ratings of food products was performed. Data Analysis An "Acceptability Index %" was defined based on hedonic scoring to determine an overall rating, and used to categorize biofortified food products as "acceptable" (≥70%) or "not acceptable" (<70%). Additionally, this review narratively synthesized studies using methods other than hedonic scoring for assessing sensory acceptability. Conclusions Forty-nine studies assessed the acceptability of 10 biofortified crops among children and adults, in mostly rural, low-income settings across Africa, Latin America, and India; food products made from mineral and provitamin A–biofortified food products were generally acceptable. Compared with studies on provitamin–A biofortified food products, few studies (1 to 2 each) on mineral-enhanced crops such as rice, cowpeas, lentils, and wheat were found, limiting the generalizability of the findings. Similarly, few studies examined stored biofortified food products. Few commercial food products have so far been developed, although new varieties of crops are being continuously tested and released globally. Certain crop varieties were found to be acceptable while others were not, suggesting that particular varieties should be prioritized for scale-up. Determining sensory acceptability of biofortified food products is important for informing programmatic scale-up and implementation across diverse populations and settings. [ABSTRACT FROM AUTHOR]

The article offers information on the role of food engineers in ensuring food safety, quality, and sustainability, along with an interview with food engineer Professor Mukund Karwe. Topics discussed include the application of food engineering in global collaborations; the impact of Industry 4.0 on food processing; and the importance of food engineers in providing a sustainable food supply.

This survey article aimed to assess the knowledge and practice of food purchasing and safe food handling, as well as changes in lifestyle-related behaviours among rural people. A cross-sectional study was conducted in population of NCR area of Uttar Pradesh, India from age group of 16-60 years and above. A structured questionnaire of 25 questions was used to collect data on socio-demographic characteristics, Food purchasing practices like Nutritional Information, Manufacture Date, Expiry Date and Mark of FSSAI (Food Safety and Standards Authority of India), Colour Dot Symbol on food package, Safe Food Handling practices like source of vegetables and fruits or eggs and meats, storage of raw and cooked food at home, general knowledge about preservation of the daily dietary ingredients and Changes occur in lifestyle-related behaviour like way of cooking and eating of food at home, checked awareness about the Allergens knowledge and Foodborne Diseases. In conclusion, the knowledge and awareness about food purchasing and safe handling is differ among sex, age groups, job types and locality. A number of people have awareness about food purchasing and handling but still a lot of people need knowledge about food safety and security. These findings need to be further confirmed in subsequent studies. [ABSTRACT FROM AUTHOR]

The effect of plasma-activated water (PAW) generated with a dielectric barrier discharge diffusor (DBDD) system on microbial load and organoleptic quality of cucamelons was investigated and compared to the established sanitizer, sodium hypochlorite (NaOCl). Pathogenic serotypes of Escherichia coli, Salmonella enterica, and Listeria monocytogenes were inoculated onto the surface of cucamelons (6.5 log CFU g-1) and into the wash water (6 log CFU mL-1). PAW treatment involved 2 min in situ with water activated at 1,500 Hz and 120 V and air as the feed gas; NaOCl treatment was a wash with 100 ppm total chlorine; control treatment was a wash with tap water. PAW treatment produced a 3-log CFU g-1 reduction of pathogens on the cucamelon surface without negatively impacting quality or shelf life. NaOCl treatment reduced the pathogenic bacteria on the cucamelon surface by 3 to 4 log CFU g-1; however, this treatment also reduced fruit shelf life and quality. Both systems reduced 6-log CFU mL-1 pathogens in the wash water to below detectable limits. The critical role of superoxide anion radical (·O2-) in the antimicrobial power of DBDD-PAW was demonstrated through a Tiron scavenger assay, and chemistry modeling confirmed that ·O2- generation readily occurs in DBDD-PAW generated with the employed settings. Modeling of the physical forces produced during plasma treatment showed that bacteria likely experience strong local electric fields and polarization. We hypothesize that these physical effects synergize with reactive chemical species to produce the acute antimicrobial activity seen with the in situ PAW system. IMPORTANCE Plasma-activated water (PAW) is an emerging sanitizer in the fresh food industry, where food safety must be achieved without a thermal kill step. Here, we demonstrate PAW generated in situ to be a competitive sanitizer technology, providing a significant reduction of pathogenic and spoilage microorganisms while maintaining the quality and shelf life of the produce item. Our experimental results are supported by modeling of the plasma chemistry and applied physical forces, which show that the system can generate highly reactive ·O2- and strong electric fields that combine to produce potent antimicrobial power. In situ PAW has promise in industrial applications as it requires only low power (12 W), tap water, and air. Moreover, it does not produce toxic by-products or hazardous effluent waste, making it a sustainable solution for fresh food safety.

Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue. Methods: Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey’s pairwise comparison test at the 5% significance level (p

Soft grippers are garnering increasing attention for their adeptness in conforming to diverse objects, particularly delicate items, without warranting precise force control. This attribute proves especially beneficial in unstructured environments and dynamic tasks such as food handling. Human hands, owing to their elevated dexterity and precise motor control, exhibit the ability to delicately manipulate complex food items, such as small or fragile objects, by dynamically adjusting their grasping configurations. Furthermore, with their rich sensory receptors and hand-eye coordination that provide valuable information involving the texture and form factor, real-time adjustments to avoid damage or spill during food handling appear seamless. Despite numerous endeavors to replicate these capabilities through robotic solutions involving soft grippers, matching human performance remains a formidable engineering challenge. Robotic competitions serve as an invaluable platform for pushing the boundaries of manipulation capabilities, simultaneously offering insights into the adoption of these solutions across diverse domains, including food handling. Serving as a proxy for the future transition of robotic solutions from the laboratory to the market, these competitions simulate real-world challenges. Since 2021, our research group has actively participated in RoboSoft competitions, securing victories in the Manipulation track in 2022 and 2023. Our success was propelled by the utilization of a modified iteration of our Retractable Nails Soft Gripper (RNSG), tailored to meet the specific requirements of each task. The integration of sensors and collaborative manipulators further enhanced the gripper's performance, facilitating the seamless execution of complex grasping tasks associated with food handling. This article encapsulates the experiential insights gained during the application of our highly versatile soft gripper in these competition environments. [ABSTRACT FROM AUTHOR]

Mother's/parent milk is the optimal way to feed infants and when unavailable, supplemental donor human milk is preferred. A safe supply of donor human milk should be available for all low birthweight infants for whom it has been shown to reduce morbidity. Human milk banking has been in existence for more than a century, although largely shut down during the 1980s, primarily due to fears of human immunodeficiency virus transmission. With renewed security in milk banking, has come an exponential growth in human donor milk use. Guidelines for milk banking have been published in many countries including Australia, France, India, Italy, Spain, Switzerland, the United Kingdom and the nonprofit organization PATH. The European Milk Bank Association and the Human Milk Banking Association of North America have also published recommendations for milk banks throughout Europe and North America, respectively. Although there is variability among these guidelines, there is general consensus on quality control measures required to provide a supply of safe donor milk. These measures include effective donor screening, safe collection, transport and storage of milk, standardized pasteurization and bacteriological testing. Operational considerations are also critical, such as appropriate training for staff, equipment maintenance and cleaning, protocol and record keeping and inspection and accreditation. Clearly delineating these key quality control measures provides an excellent foundation for establishing international guidelines. Acceptable modifications must be established for low‐ and middle‐income countries that do not have sufficient resources; overly burdensome guidelines may make establishing a milk bank unnecessarily prohibitive. This review presents a summary of current best practices for human milk banking. Key messages: Human donor milk is a vital source of nutrition for preterm very low birth weight infants when there is an insufficient supply of their own mother's/parent milk.Human milk banks follow best practices within their own jurisdictions, including for screening donors and for processing and distributing human donor milk.Internationally agreed upon guidelines for the operation of a milk bank that are modifiable to a country's resources would facilitate quality control. [ABSTRACT FROM AUTHOR]

The US Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices. The aim of this study was to explore hospital staff members' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey, challenges, and facilitators of this practice change. A qualitative study was conducted in 2022-2023 using semi-structured interviews. Eighteen participants were staff members with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland, and Australia using strategies to divert food waste from landfill within the last 10 years. Mapping and thematic analysis were undertaken to code and identify themes from the interviews that described staff members' experiences of the journey to implement the strategy. Six hospitals donated food, 1 transferred food waste for animal feed, 4 used an industrial solution, and 3 sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features the following 6 phases: idea, preparation, roll out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff members, executive support, and "luck." Challenges were smells, occasions when food waste was not collected, equipment breakage, and funding depletion. This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process. [ABSTRACT FROM AUTHOR]

Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plantbased cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue. Methods: Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey's pairwise comparison test at the 5% significance level (p<0.05) were applied to perform statistical analysis. Results: All used treatments resulted in significant enhancements (p<0.05) in crude fat content and Emulsifying Capacity, along with significant reductions in swelling and Foaming Capacity, which was notably high in raw chickpea flour with 142.06%. Moreover, roasting reduced significantly moister content and exerted a positive effect on Water Absorption Capacity. However, the remaining chemical composition parameters and functional characteristics failed to reveal significant changes following the applied treatments. In texture profile analysis, chickpea cheese analogs exhibited lower values of hardness and cohesiveness in comparison with the commercial cheese. The chickpea cheese analogues received lower scores compared to the commercial cheese based on the sensory evaluation. Conclusion: Each treatment manifested distinct impacts on the chemical composition and functional properties of raw chickpea flour. Chickpea cheese analogue failed to be well-received by consumers. [ABSTRACT FROM AUTHOR]

Background: The Baiku Yao, primarily residing in Guangxi and Guizhou provinces of China, is a distinctive branch of the Yao ethnic group, known for their profound cultural preservation and unique ethnobotanical knowledge. This study investigates the Baiku Yao community's utilization of traditional food plants, focusing on the relationship between their dietary practices and the local biodiversity within their mountainous living environment. It aims to illuminate the cultural significance and survival strategies embedded in their ethnobotanical knowledge, highlighting the potential for sustainable living and biodiversity conservation. Methods: Through ethnobotanical surveys, key informant interviews, and quantitative analysis techniques such as the cultural food significance index (CFSI) and relative frequency of citations (RFC), this research systematically documents the diversity and cultural importance of edible plants in the Baiku Yao community. The study assesses how these plants contribute to the community's diet, traditional medicine, and overall cultural practices. Results: A total of 195 traditional edible plants were documented, belonging to 142 genera and 68 families, with a significant concentration in certain families such as Asteraceae, Rosaceae, and Fabaceae. The Baiku Yao diet prominently features herbaceous plants, with wild (103 species) and cultivated (89 species) varieties as diverse food sources. They utilize various plant parts, particularly fruits and leaves, for multiple purposes, including nutrition, medicine, and fodder. Their processing techniques, from raw to fermented, showcase a rich culinary tradition and emphasize a holistic use of plants for enhancing diet and health in a concise overview. The RFC and CFSI analyses reveal a deep cultural reliance on a variety of plant species, with a notable emphasis on vegetables, fruits, spices, and medicinal herbs. Specific plants like Zingiber officinale, Zea mays, and Oryza sativa were highlighted for their high cultural significance. The study also uncovers the multifunctional use of these plants, not only as food but also for medicinal purposes, fodder, and other cultural applications, reflecting the Baiku Yao's profound ecological wisdom and their harmonious coexistence with nature. Conclusion: The findings emphasize the rich ethnobotanical knowledge possessed by the Baiku Yao, underscoring the importance of documenting, safeguarding, and transmitting this invaluable traditional knowledge. This study contributes to a deeper understanding of cultural heritage and biodiversity conservation, advocating for concerted efforts to protect such traditional practices against the threats of modernization and cultural erosion. [ABSTRACT FROM AUTHOR]

UK front of package labelling (FOPL) informs consumers on the nutrient content of food. However, FOPL does not consider food processing, and with the UK government being urged to act on ultra-processed food (UPF), whether UPF should be added to FOPL is unclear. This study compared food and drink in the UK National Diet and Nutrition Survey (NDNS) Intake24 database based on FOPL, nutrient content and NOVA classification, to understand whether UPF are covered by dietary recommendations for foods high in fat, salt and sugar. NDNS items were coded into minimally processed food (MPF), processed culinary ingredients, processed food and UPF according to the NOVA classification and FOPL traffic lights. UPF contained greater energy, fat, saturated fat (SF), total sugar (TS) and salt than MPF. UPF had a greater odds of containing red FOPL and an unhealthier overall FOPL score (OR:4·59 (95 % CI: 3·79, 5·57); OR:7·0 (95 % CI: 6·1, 8·2), respectively) and lower odds of containing green FOPL (OR:0·05 (95 % CI: 0·03, 0·10)), compared with MPFs. For items with no red FOPL, UPF still contained greater energy, fat, SF, TS and salt than MPF. However, several UPF have healthier FOPL scores. UPF had an unhealthier nutritional profile and FOPL score than MPF. For items with no red FOPL, UPF still had an unhealthier profile than MPF, with a higher energy density. Importantly, not all UPF were unhealthy according to FOPL. These results indicate partial overlap between FOPL, nutrient content and NOVA classification of UK food and drink products, with implications for UK food and drink labelling. [ABSTRACT FROM AUTHOR]

The life cycle assessment (LCA) methodology currently covers a limited number of human health-related impact categories. Microbiological food safety is an essential aspect for the selection of an appropriate food production system and has been neglected in the LCA so far. A framework for the inclusion of a microbiological food safety indicator, expressed as disability-adjusted life year (DALY) value of the consumed food product to the human health damage category (end-point) was created, and applied in a case study model on the cooked-chilled meals as the ready-to-eat meals can be associated with the occurrence of foodborne illness cases and outbreaks. This study suggests a framework for the inclusion of microbiological risk caused by Bacillus cereus associated with the consumption of ready-to-eat meals (in Belgium) in the LCA. The results indicated that the microbiological risk of one package of the investigated ready-to-eat meal was 1.95 × 10−6 DALY, and the obtained DALY value was included as an impact category in the LCA methodology. Inclusion of other categories of food safety (including chemical safety hazards, pesticide residues, heavy metals, and mycotoxins) in LCA could be done in the same fashion. [ABSTRACT FROM AUTHOR]

Caching food for later retrieval is vital for many animals' survival, but little is known about how this behaviour varies among individuals in the wild. If individuals consistently differ in where, when and how they store food, it could indicate that caching is subject to selection. In this study, we experimentally quantified the repeatability and relationship between different aspects of caching behaviour over two winter seasons in a wild population of toutouwai, Petroica longipes. Individuals were repeatable both within and between years in the number of cache sites they created, the distance they travelled to cache and food item handling time prior to caching. All three of these caching behavioural measures were positively correlated with one another, suggesting that toutouwai exhibit a caching syndrome analogous to a behavioural syndrome, with individuals ranging between 'clump caching' and 'scatter caching'. The number of food items that birds ate prior to caching and latency to begin cache retrieval were also consistently correlated, indicating a second 'fast - slow' syndrome linking cache retrieval to satiation level. In both syndromes most individuals were normally distributed between the behavioural extremes, indicating that birds tended to partake in intermediate caching rather than clustering at either end of the continuum. We posit that this distribution may be the result of stabilizing selection that balances the costs and benefits of each extreme. • Toutouwai are repeatable in numerous aspects of food-storing behaviour. • Different measures of caching behaviour consistently correlate with one another. • Individuals fall along an axis between 'scattering' and 'clumping' caching types. • An intermediate caching type may be maintained by stabilizing selection. [ABSTRACT FROM AUTHOR]

The article highlights three companies in the food industry: AEMTEK, Amazon, and bioMérieux, each specializing in distinct areas. AEMTEK is a leading ISO 17025-accredited laboratory offering comprehensive food and beverage testing services with a focus on accuracy and efficiency. Amazon is renowned for its innovative Just Walk Out technology, revolutionizing grocery shopping by eliminating the checkout process.

The study evaluated the association between ultra-processed foods (UPF) and nutrient intake and identified the socio-demographic characteristics associated with UPF consumption among a nationally representative sample of middle-older adults. Dietary assessment was collected in 2013 using a validated FFQ. The Nova system was used to classify food and drinks into UPF. The percentage of dietary energy from UPF was calculated and used throughout the analyses, and average nutrient intake across quintiles of UPF was evaluated. The determinants associated with the dietary caloric contribution of UPF intake were investigated using linear regression models. A cross-sectional analysis of a nationally representative study of Americans over the age of 50, the Health and Retirement Study, was conducted. The analysis included 6220 participants. The mean age was 65 (se 0·28) years, with 55 % being female. UPF intake accounted for 51 % (se 0·25) of total intake. An increase in the percentage of (%UPF) consumption was correlated with an increase in calories, carbohydrates, saturated fat and sugar, and a decrease in fibre, vitamins and minerals. %UPF intake was inversely associated with being Hispanic, higher income, physical activity, vegetarian diet and Mediterranean diet but positively associated with very low food insecurity. UPF represented half of the calories consumed. A higher %UPF intake was associated with a lower nutrient profile, suggesting decreasing %UPF intake as a strategy to improve the nutritional quality of middle-older adults. A few socio-demographic factors were associated with %UPF, which would help in planning strategies to reduce UPF consumption. [ABSTRACT FROM AUTHOR]

Background: High consumption of red and processed meat contributes to both health and environmental harms. Warning labels and taxes for red meat reduce selection of red meat overall, but little is known about how these potential policies affect purchases of subcategories of red meat (e.g., processed versus unprocessed) or of non-red-meat foods (e.g., cheese, pulses) relevant to health and environmental outcomes. This study examined consumer responses to warning labels and taxes for red meat in a randomized controlled trial. Methods: In October 2021, we recruited 3,518 US adults to complete a shopping task in a naturalistic online grocery store. Participants were randomly assigned to one of four arms: control (no warning labels or tax), warning labels only (health and environmental warning labels appeared next to products containing red meat), tax only (prices of products containing red meat were increased 30%) or combined warning labels + tax. Participants selected items to hypothetically purchase, which we categorized into food groups based on the presence of animal- and plant-source ingredients (e.g., beef, eggs, pulses), meat processing level (e.g., processed pork versus unprocessed pork), and meat species (e.g., beef versus pork). We assessed the effects of the warning labels and tax on selections from each food group. Results: Compared to control, all three interventions led participants to select fewer items with processed meat (driven by reductions in processed pork) and (for the tax and warning labels + tax interventions only) fewer items with unprocessed meat (driven by reductions in unprocessed beef). All three interventions also led participants to select more items containing cheese, while only the combined warning labels + tax intervention led participants to select more items containing processed poultry. Except for an increase in selection of pulses in the tax arm, the interventions did not affect selections of fish or seafood (processed or unprocessed), eggs, or plant-based items (pulses, nuts & seeds, tofu, meat mimics, grains & potatoes, vegetables). Conclusions: Policies to reduce red meat consumption are also likely to affect consumption of other types of foods that are relevant to both health and environmental outcomes. Trial registration: NCT04716010 on www.clinicaltrials.gov. [ABSTRACT FROM AUTHOR]

During industrial processing, heat treatments applied to infant formulas may affect protein digestion. Recently, innovative processing routes have been developed to produce minimally heat-processed infant formula. Our objective was to compare the in vivo protein digestion kinetics and protein quality of a minimally processed (T−) and a heat-treated (T+++) infant formula. Sixty-eight male Wistar rats (21 d) were fed with either a diet containing 40 % T− (n 30) or T+++ (n 30), or a milk protein control diet (n 8) during 2 weeks. T− and T+++ rats were then sequentially euthanised 0, 1, 2, 3 or 6 h (n 6/time point) after ingestion of a meal containing their experimental diet. Control rats were euthanised 6 h after ingestion of a protein-free meal to determine nitrogen and amino acid endogenous losses. Nitrogen and amino acid true caecal digestibility was high for both T− and T+++ diets (> 90 %), but a tendency towards higher nitrogen digestibility was observed for the T− diet (96·6 ± 3·1 %) compared with the T+++ diet (91·9 ± 5·4 %, P = 0·0891). This slightly increased digestibility led to a greater increase in total amino acid concentration in plasma after ingestion of the T− diet (P = 0·0010). Comparable protein quality between the two infant formulas was found with a digestible indispensable amino acid score of 0·8. In conclusion, this study showed that minimal processing routes to produce native infant formula do not modify protein quality but tend to enhance its true nitrogen digestibility and increase postprandial plasma amino acid kinetics in rats. [ABSTRACT FROM AUTHOR]

Introduction: Safe and nutritious food is the key to sustaining life and promoting good health. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, the elderly, and the sick. Methods: The study consisted of two phases, a descriptive cross-sectional study, and an intervention study. Both studies were conducted in the Regional Director of Health Services area, Kalutara, Sri Lanka. The descriptive cross-sectional study [food handlers (n = 904), food establishments (n = 421)] was conducted with the objective of determining factors associated with food handling practices among food handlers and in food establishments. The interventional study was a three-arm non-randomized controlled community trial (n = 50 per arm) with interventions of a participatory consumer group, educational package group, and control group. Results: The food establishments assessment tool (FEAT) contained 11 domains including 75 items with more than a hundred assessment points with a guide to conduct an assessment of food handling. The descriptive cross-sectional study found that food handlers' knowledge of food handling practices of storing milk, fish, and meat and fast-food items containing fish and meat was very poor (96.6%). Visibility of the last place of processing inside the food establishments to consumers was inadequate (19.2%) and the absence of the above-mentioned factor was significantly associated with an unsatisfactory level of food handling score in food establishments (p = 0.03). The unsatisfactory level of food handling was significantly higher among food establishments with non-personal ownership (p = 0.005), a low number of notices issued by legal authorities (p = 0.02), dereliction of duty by owners/managers on supervising (p < 0.001) and lack of medical certification to food handlers (p < 0.0001). Participatory consumer group intervention and educational package interventions were effective in improving food handling practices in food establishments and among food handlers (p < 0.0001). Two independent sample analysis using the Mann–Whitney U test showed, the best improvement in food handling practices was by participatory consumer group intervention (p < 0.0001) and the second was educational package intervention (p < 0.0001). Conclusions: Knowledge and practices of food handling among participants were poor. A participatory consumer group is more effective than an educational package on improving food handling practices both among food handlers and in food establishments. [ABSTRACT FROM AUTHOR]

Hygienic measures practiced at home are highly related to the occurrence of food-borne diseases during food production, storage, and handling. Contaminated food remains a major cause of several diarrheal diseases, hospitalizations, and spikes in medical expenses. In our current study, we aimed to assess the knowledge of food safety and the food safety and hygiene practices at home among the Lebanese population. A cross-sectional study was conducted through an online questionnaire including two sections. The first section included socio-demographic characteristics of participants, whereas the second section included questions related to practices and knowledge about food safety, divided into five parts; personal hygiene practices, dry and cold storage, sanitizing and cleaning and food intoxication. A total of 1101 Lebanese above 18 years participated and provided their responses to the questionnaire. Overall, the majority of participants had fair knowledge about food safety where 96.8% of the participants answered correctly about preventing microbial growth on food. 77.9% of those participants acquired their knowledge about food safety from articles, workshops, or the internet. Moreover, females, people with children and those who cook for themselves scored significantly higher than others (68.8, 70.6, and 70%, respectively). In comparison to younger participants (67.8%), older participants (50+ and 30–49) scored higher at 69.7% and 68.9%, respectively. Higher scores were obtained for questions related to storing dried foods/meat and poultry products with percentages 91.4 and 87.8%, respectively. However, lower scores were noticed on questions related to washing raw chicken before handling and storing eggs (9.7 and 12.3%, respectively). Altogether, our results revealed the need for directed food safety awareness campaigns at the national level to educate the Lebanese community about domestic food handling practices. We believe these campaigns can significantly reduce related diseases and hospitalizations. [ABSTRACT FROM AUTHOR]

The current observational study aims to determine the extent to which main food safety principles are addressed in Slovenian cooking shows and whether the type of main actor or television channel significantly impacts adherence to good hygiene practices. In general, our results show that food handling presented to the audience in Slovenian TV cooking shows often deviates from the main food safety recommendations. A comparison between amateur and professional chefs has shown notable but statistically insignificant differences. While in the area of personal hygiene, more deviations were found among amateur than among professional chefs (p = 0.011), we can observe the opposite in the area of preparation practices, albeit with insignificant difference (p = 0.884). The current study provides further evidence that there is a large gap between what viewers see and what they should have seen in television cooking shows from a food safety perspective. [ABSTRACT FROM AUTHOR]

To understand the views of people with dysphagia and their supporters on the feasibility of using 3D food printing to improve the visual appeal of texture-modified foods and their mealtime experiences. Nine people with dysphagia and four of their supporters engaged in a virtual 3D food printing experience and interview over Zoom© about their impressions and usability of the printer and potential for it to improve their mealtime experiences. The in-depth interviews were analysed using thematic analysis and usability heuristics. Four content themes in the interviews impacted on the feasibility of 3D food printing. They related to the practicality, design acceptability, population suitability, and cost of 3D food printing. Usability heuristic analysis revealed that print quality, user control, error prevention, and handling of food consistencies would impact on use. Perceived low efficiency and increased time required to create food shapes meant participants were cautious in their overall impressions of the role of the device. After an immersive virtual experience with a 3D food printer, people with dysphagia and their supporters identified a wide range of usability issues that would need to be addressed prior to implementation and in the future design of user-friendly 3D food printers for people with dysphagia. Future research should include people with dysphagia and their supporters in 3D food printer design and implementation trials. 3D food printing may provide people with dysphagia who require texture-modified food a way to produce visually appealing texture-modified food if usability issues are addressed. 3D food printing could improve participation in meal preparation if the person with dysphagia chooses the food and the shape and size of the printed food shape. [ABSTRACT FROM AUTHOR]

Although 3D food printing is expected to enable the creation of visually appealing pureed food for people with disability and dysphagia, little is known about the user experience in engaging with 3D food printing or the feasibility of use with populations who need texture-modified foods. The aim of this study was to explore the feasibility and usability of using domestic-scale 3D food printer as an assistive technology to print pureed food into attractive food shapes for people with dysphagia. In total, 16 participants engaged in the unfamiliar, novel process of using a domestic-scale 3D food printer (choosing, printing, tasting), designed for printing pureed food, and discussed their impressions in focus group or individual interviews. Overall, results demonstrated that informed experts who were novice users perceived the 3D food printing process to be fun but time consuming, and that 3D food printers might not yet be suitable for people with dysphagia or their supporters. Slow response time, lack of user feedback, scant detail on the appropriate recipes for the pureed food to create a successful print, and small font on the user panel interface were perceived as barriers to accessibility for people with disability and older people. Participants expected more interactive elements and feedback from the device, particularly in relation to resolving printer or user errors. This study will inform future usability trials and food safety research into 3D printed foods for people with disability and dysphagia. 3D food printers potentially have a role as an assistive technology in the preparation of texture-modified foods for people with disability and dysphagia. To increase feasibility, 3D food printers should be co-designed with people with disability and their supporters and health professionals working in the field of dysphagia and rehabilitation. Experts struggled to be able to print 3D pureed shapes owing to relatively low usability of the 3D food printer tested with problems using the interface and resolving problems in the print. 3D food printing is a fun and novel activity and may help to engage people with disability and dysphagia in making choices around the shape of the food to be printed. [ABSTRACT FROM AUTHOR]

This research aims to examine the influence of food choices, shopping routines, food handling, and waste prevention behavior on food waste behavior in the city of Bandung. The population in the study were people who live in the city of Bandung and have thrown away food waste 3 times in the last month. The number of samples in this research was 50 respondents using convenience sampling techniques. The type of data used in this research is primary data collected using a survey approach via questionnaires distributed online with the time horizon used in this research being cross-sectional. This research uses analytical tools in the form of validity and reliability tests of instruments, classical assumption tests, hypothesis tests using multiple linear regression tests, and simultaneous tests. This research was assisted by statistical software program of social science (SPSS) version 26. Of the five proposed research hypotheses, all hypotheses are supported by empirical data. These findings indicate that food choices have a negative and significant effect on food waste behavior, shopping routines have a negative and significant effect on food waste behavior, food handling has a negative and significant effect on food waste behavior, and waste prevention behavior has a negative and significant effect on food waste behavior. This assessment also found that there is a simultaneous influence between food choices, shopping routines, food handling, and waste prevention behavior on food waste behavior. [ABSTRACT FROM AUTHOR]

Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) as dietary fiber source and fenugreek gum (FG) as fat-replacer in preparation of muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CPP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

In the food industry, ensuring clean production equipment is essential for maintaining product quality and safeguarding consumer health. For optimal geometric cleaning, it is crucial to consider the specific interactions between flow, dirt, and cleaning fluids. Computational fluid dynamics (CFD) is a powerful tool for simulating fluid flow behavior, especially in terms of momentum, mass, and energy transfer. It has been widely used to model elimination processes in food sanitation. The construction of CFD model and the cleaning of food contact surface were explored. Additionally, an overview of existing CFD studies on fouling and cleaning mechanisms was provided in this manuscript. The goal of this review is to discuss the present state of CFD modeling in cleaning soil from surfaces and to offer a valuable reference for food cleaning process. [ABSTRACT FROM AUTHOR]

Background: The objective of this study is to assess the risk of exposure of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in meat and fish-based products marketed in Malaysia using the margin of exposure (MOE) approach. Methods: Benchmark Dose (BMD) software was used to model the BMD at a lower end of a one-sided 95% confidence interval with a 10% incremental risk (BMDL10) of PAHs and HCAs from different target organ toxicities. The MOEs of PAHs and HCAs in meat and fish-based products were determined by utilising the calculated BMDL10 values and estimated daily intake of meat and fish-based products from published data. Results: The calculated BMDL10 values of PAHs (i.e. benzo[a]pyrene [BaP] and fluoranthene [FA]) and HCAs (i.e. 2-amino-3,8,dimethylimidazo[4,5-f]quinoxaline [MeIQx] and 2-amino-1-methyl-6-phenylimidazo[4,5,6]pyridine [PhIP]) ranged from 19 mg/kg bw/day to 71,801 mg/kg bw/day. The MOE of BaP ranged from 41,895 to 71,801 and that of FA ranged from 19 to 1412. As for MeIQx and PhIP, their MOEs ranged from 6,322 to 7,652 and from 2,362 to 14,390, respectively. Conclusion: The MOEs of FA, MeIQx and PhIP were lower than 10,000, indicating a high concern for human health and therefore demanding effective risk management actions. [ABSTRACT FROM AUTHOR]

Introduction: Poor food handling practices in restaurants with long operating hours which is dominated by foreign food handlers that increase the risk of foodborne diseases. This study aims to measure the level of knowledge, attitudes and practices (KAP) and to compare practice face to face interview with observed food safety practices of foreign food handlers in long-operating hours restaurants in Lembah Klang. Methods: This study was a cross-sectional study used face to face interviewer-assisted questionnaires with 117 foreign food handlers. A checklist guided observation was used to identify the actual practice status of 14 respondents. Results: There were no significant differences (p > 0.05) between sociodemographic characteristics and knowledge, attitudes and practices of food handlers. The mean score of knowledge, attitude and practice were 66.00 ± 13.67, 79.56 ± 16.67 and 66.02 ± 16.05 respectively. A weak and significant correlation (p < 0.01) between mean score of knowledge and attitude; knowledge and practice; and attitude and practice among foreigner food handlers (r = 0.287, r = 0.264, r = 0.285). The findings showed a significant difference (p < 0.001) between mean scores of practice face to face interview compared to observed practice (t = 5.467). Conclusion: Thus, this study demonstrated the food handlers had a good attitude toward food safety despite the moderate level of knowledge and practice that could be further improved. Meanwhile, actual practices that much affected by culture could be further improved with effective enforcement. [ABSTRACT FROM AUTHOR]

Objective: Clostridium perfringens and Bacillus cereus are common causes of reported foodborne illness. On August 6, 2021, the Alaska Division of Public Health identified a multipathogen gastrointestinal outbreak among hospital staff in Homer, Alaska. The objectives of this study were to identify the outbreak source and prevent future illness. Methods: We conducted a retrospective cohort study of hospital staff who participated in luncheon events during August 5-7, 2021, and used an online survey to identify hospital staff with gastrointestinal illness. We defined case patients as people who reported new-onset gastrointestinal illness (diarrhea or abdominal cramping) after food consumption during the luncheon events. We calculated adjusted odds ratios of gastrointestinal illness associated with reported food exposures. We tested available food samples for C perfringens and B cereus and tested case patient stool specimens for C perfringens. We conducted an environmental investigation at the implicated vendor site. Results: Of 202 survey responses, 66 (32.7%) people reported acute gastrointestinal illness: 64 (97.0%) reported diarrhea, 62 (94.9%) reported abdominal cramps, and none were hospitalized. Of 79 people who consumed ham and pulled pork sandwiches, 64 (81.0%) met the case definition; this food item was significantly associated with increased odds of gastrointestinal illness (adjusted odds ratio = 296.4; 95% CI, 76.7-2019.1). C perfringens and B cereus were isolated at confirmatory levels from sandwich samples. C perfringens enterotoxin was detected in all 5 stool specimens tested. Environmental investigators observed other food items at the sandwich vendor that were refrigerated outside the required temperature range (>41 °F); no clear handling deficiencies for the implicated food were identified. Conclusion: Quick notification and effective collaboration can help detect an outbreak, identify the responsible food vehicle, and mitigate further risk. [ABSTRACT FROM AUTHOR]

The article offers news briefs related to environmental health as of March 2024. Topics mentioned include the release of updated practice exam for the Registered Environmental Health Specialists/Registered Sanitarian credential, the launch of application for the Samuel J. Crumbine Consumer Protection Award, and the availability of updated Professional Food Handler course.

Food-borne pathogens are a serious challenge in food handling, processing, and packaging systems. The growth of microbial biofilms on food handling surfaces further complicates the management of the microbial contamination of food. Microorganisms within biofilms are difficult to eradicate with chemical disinfectants, with an increased likelihood of survival and the subsequent contamination of food. Therefore, a biofilm approach is needed in food safety and hygiene studies. Since many factors, such as strain, cell density, surface type and texture, environmental stress, and so forth, can affect biofilm formation and disinfectant efficacy, we evaluated the responses of biofilms formed by three food-borne bacterial pathogens on eight hard surfaces to seven chemical disinfectants. The three bacteria showed different capacities to colonize the surfaces. Similarly, chemical disinfectants also varied in efficacy, on surfaces and with pathogen species. One-, two-, and three-way interactions of strain, surface, and disinfectant were observed. The results generated demonstrate that the fine-tuning of sanitization strategies along the food production, processing, and packaging chain can be achieved in specific scenarios by accounting for two- and three-way interactions among bacteria, surface, and disinfectant. [ABSTRACT FROM AUTHOR]

Three hundred samples, including meat from the slaughtered carcass and water, air samples, and swabs from the floor, wall, and employees' hands, were collected from five municipal abattoirs spread across several Egyptian provinces. The Escherichia coli was isolated from floor swabs, meat, air, wall, hand, and water samples. Serotyping of the recovered isolates clarified the presence of various serotypes, including enterohemorrhagic serotypes (O111: H4, O128: H2, and O127: H6) and enterotoxigenic serotypes (O44: H18 and O125: H21). The isolates were resistant to cefotaxime (100%), amoxiclav (80%), then rifampin (66.7%). The stx1 gene, stx2 gene, eaeA gene, blaCMY2 gene and iss gene were detected in 10-80 % of the isolates. Nanosilver (AgNPs) showed that 12.5 ppm was the lowest concentration that prevented bacterial growth. It was observed that 12% of workers wore a clean white coat, only 24% washed their hands between activities during work, only 14% used soap for hand washing, and 42% utilized the same knife for meat and its offal. [ABSTRACT FROM AUTHOR]

Food safety inspections of meat processing plants and abattoirs that process ready-to-eat (RTE) meats have identified a lack of compliance with good manufacturing practices. This study was undertaken to identify common food safety infractions in the RTE meat processing sector in Ontario through an analysis of historical audit records. A total of 376,457 audit item results were evaluated across 912 unique audits of 204 different RTE meat plants. A nearly two-thirds overall item pass rate (64.4%; n = 242,478) was identified. Across all other risk categories, the highest rates of infractions were observed in the "maintenance of premises, equipment and utensils" (56.7%; n = 750). The overall item pass rate was higher in free-standing meat processing plants than abattoirs, while pass rates gradually decreased across the study period. The results of this study have identified key areas for improvement in future inspection, audit and outreach with RTE meat processing plants. [ABSTRACT FROM AUTHOR]

The article offers information on the excitement of discovering new food products in grocery stores, especially when traveling. It highlights the extensive work of food scientists involved in various aspects of food production and the global effort to provide safe and nutritious food to a growing population.

In an increasingly interconnected world shaped by globalization, international travel plays a significant role in facilitating the spread of infectious diseases. Travel medicine plays a vital role in preventing and controlling the spread of infectious diseases. This specialized field focuses on providing pre-travel advice, administering necessary vaccinations, promoting preventive measures during travel, and offering post-travel care. Risk assessment is essential to evaluate potential hazards associated with specific destinations. Factors such as disease prevalence, healthcare infrastructure, vaccination requirements, and environmental, as well as cultural influences are considered. Through this process, the risks can be effectively managed by formulating appropriate strategies. Preventive measures are crucial to minimize the transmission of infectious diseases during travel. These include compulsory vaccinations based on destination-specific requirements, recommended travel restrictions when necessary, and quarantine protocols for individuals exhibiting symptoms. Enhanced surveillance efforts combined with the promotion of personal hygiene practices aid further prevention. Educating travelers about safe food handling practices also serves as an effective measure against many infections. Effective pandemic management requires collaboration among countries and international organizations. Travel medicine Professionals work alongside public health authorities to provide accurate information, vaccine administration services, and increased awareness about preventive measures. This collaborative effort facilitates timely response mechanisms ensuring global protection from emerging threats like pandemics. [ABSTRACT FROM AUTHOR]

Globally, the risk of foodborne diseases is high among the young, old, pregnant and immunocompromised groups. Strategies to improve safe food supply are poorly understood among stakeholders. In this paper, we discuss the importance of the adoption of food safety standards, the effects of non‐compliance of food safety protocols, consumer‐producer awareness of food safety, and the challenges involved in the adoption of food safety protocols. The major challenges include gaps in dissemination of relevant information, the cost involved in adoption of many food safety programs; low educational levels of food handlers, insufficient food testing laboratories; inadequate funding, equipment, and skilled personnel; and cost of training and education; and lack of coordination among organizations handling food safety issues. Building competencies of food safety personnel, inspectorates, national or regional laboratories and adequate resource support to industry and supporting agencies will enhance safety of the global food supply. [ABSTRACT FROM AUTHOR]

Foodborne diseases, resulting from poor food handling and sanitation practices, are common public health problems globally. The primary contributing factors to potential foodborne disease outbreaks are often attributed to the poor perception and practices of food handlers regarding food safety. This study is aimed at assessing the knowledge, attitude, and practices of food handlers working in public food service establishments in Lemi Kura subcity, Addis Ababa, Ethiopia. A cross-sectional study was conducted from December 2022 to September 2023, involving 400 food handlers from 20 randomly selected public food service establishments. Data were collected using a structured interview-administered questionnaire and an observational checklist. The collected data were entered into Microsoft Excel and then transferred to SPSS version 20 for analysis. Descriptive statistics were employed to summarize the data, and Pearson's chi-square test was used to evaluate the association of sociodemographic factors with the knowledge, attitude, and practices of food handlers towards food safety. Of the 400 food handlers, 65.5% had good knowledge about food safety. All food handlers were knowledgeable that washing hand before handling food will reduce risk of poisoning, bacteria are the main cause of food poisoning, and temperature plays a big role in bacterial growth. This study also revealed that 65.3% of the food handlers had good attitude towards food safety and 55.3% of food handlers had good food handling practice. Based on the observation, 38.5% of food handlers had good food handling practice. Taking training, age, and work experience of food handlers have statistically significant (P < 0.05) association with good attitude towards food safety. Additionally, taking training, educational level, employment, and work experience of food handlers have statistically significant (P < 0.05) association with good practice towards food safety. However, there was no statistically significant association between all sociodemographic factors and knowledge about food safety. Good knowledge and attitude were also associated with good food handling practices of the respondents. Based on the observation, there was a statistically significant association between employment status and good food handling practice. In conclusion, the findings suggest the necessity for implementing formal educational and training programs aimed at positively influencing the knowledge and attitude of food handlers, subsequently improving their food handling practices. [ABSTRACT FROM AUTHOR]

Migrants who work seasonally in agriculture face living and working conditions that significantly impact their health. Some of these conditions are related to inadequate food access or food preservation and preparation hygiene. This study aimed to explore how migrant and seasonal agricultural farmworkers access food in Spain from the perspective of professionals supporting this population. We conducted a qualitative study in 2021 based on semistructured interviews with 92 social and health service professionals involved in the care of seasonal migrant workers in 4 Spanish provinces. We identified three themes through reflective thematic analysis: (1) Access to food depends on NGOs and institutions, especially after the COVID-19 pandemic; (2) Relevant cultural differences in diet depending on North African or sub)Saharan origin; (3) Seasonal migrant workers frequently suffer from nutritional and other health problems related to food security. The professionals interviewed described the diet of seasonal migrant workers as based on food with little variety, insufficient protein content, and obesogenic products. They also reported a generalized lack of hygiene in food storage and preparation. This study calls for encouraging dietary support strategies to reduce challenges in food accessibility, which would prevent health problems in this population and bring them social justice. [ABSTRACT FROM AUTHOR]

The present study aimed to systematically review the concentration of different PTEs, including Arsenic (As), Mercury (Hg), Lead (Pb), and Cadmium (Cd) in cheese among some databases between 2000 and 2021 (from 57 included studies). Estimated concentrations of 160.78 (95% CI = 119.24–202.28), 15.68 (95% CI = 11.88–19.48), 16.94 (95% CI = 13.29–20.59), and 2.47 (95% CI = 1.70–3.23) µg/kg were calculated for As, Pb, Cd, and Hg, respectively. Most of the studies for PTEs are related to Pb, about 40% of the studies, compared to As, which has fewer studies. The results showed that As and Hg concentrations were lower than the Codex Alimentarius Commission standard limits. Nevertheless, Cd and Pb concentrations were higher than the standard limit values. Results showed that cheese making, the ripening period, fat content, and texture are influential factors in a high level of Pb and Cd in cheese samples. [ABSTRACT FROM AUTHOR]