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Contamination of fresh blueberries via contact with an equipment surface is an important food hygiene/safety issue. In this study, four and six over-the-row blueberry machine harvesters in Georgia or Oregon were each sampled twice on two different harvest days in the 2022 harvest season. Nine sites on the top loaders (n = 8) and seven sites on the bottom loaders (n = 2) were sampled before and after cleaning/sanitation. Populations of total aerobes (TA), total yeasts and molds (YM), total coliforms (TC), and the presence of fecal coliforms (FC) and enterococci (EC) in collected samples were determined. Data collected was analyzed using the split-plot ANOVA of SAS. On average, cleaned/sanitized surfaces had about one log lower (p ≤ 0.05) TA and YM counts than the uncleaned surfaces, while no difference in TC counts was observed. The vertical and horizontal conveyors and fruit-catch plates had significantly higher TA, YM, and TC counts than other sampled sites. FC and EC were detected in 7.8% or 14.1% of the Georgia samples and 5.6% or 10.2% of the Oregon samples. The type and concentration of sanitizers and frequency and approach of cleaning/sanitation treatments all impacted the hygiene status of berry-contact surfaces of machine harvesters. [ABSTRACT FROM AUTHOR]

This study assessed raw vegetable sanitizing in Brazilian schools and identified barriers to standards. This experimental and quantitative study was conducted in 12 school food services in the Federal District (Brazil) public primary education institutions. Microbiological analyses were conducted with vegetable samples (before and after sanitizing) and water used in the sanitization process, collected before the process. The Petrifilm®E. coli/Coliform Count Plates and COLIlert methods were used to evaluate vegetables and water samples, and a checklist of good practices was applied in each school food service to identify barriers to proper sanitization. Thirty-five samples of raw vegetables were offered to students, 32 samples of water, and 17 hygiene processes were evaluated. The results indicate that 76.5% (n = 13) of hygiene processes were considered unsatisfactory, with an average increase of 5.8 log CFU g−1 (DV = 7.4) in the initial microbial load in 47.1% (n = 8) of the evaluated processes; moreover, 33.3% (n = 6) of the samples exceeded the tolerable limit, with an average value above 1.5 × 103 CFU/g. Attention to food handler training and necessary organizational changes is essential to ensure safe food and promote healthy student eating habits, highlighting the importance of strengthening basic hygiene practices and following the parameters for sanitizing vegetables.

Abstract In recent times, one of the most pressing issues in some developing countries of Asia has been the persistent problem of food adulteration and poor hygienic conditions at every stage of food production and consumption. Since Bangladesh is a small, over populated country of Asia, this problem has become an emerging threat to public health. These problems have become increasingly severe, yet they remain unchecked, leading to a compromised immune system in the general population. All stakeholders, from manufacturers and processors to restaurants and fast-food outlets, are involved in this chain of corrupt practices. The use of toxic artificial colors and harmful chemicals is causing food adulteration, while a lack of awareness about food hygiene is leading to the prevalence of microbial contaminants in various foodstuffs, making them unhygienic and unhealthy for consumption. This review article aims to shed light on the food safety scenarios in Bangladesh, the factors responsible for the failure of food safety management, the possible impact on public health, and also will provide some recommendations to address this pressing issue.

Background Food-related illnesses have become more prevalent globally over time, having a detrimental impact on the health and economic prosperity of both emerging and developed nations. A large percentage of these diseases are caused by food-borne infections, both globally and locally. Objective To determine food safety and hygiene practices of food vendors in the Bibiani Municipality. Method A descriptive cross-sectional design was employed in this study. A quota sampling technique was used to select 152 food vendors from Bibiani. The community was divided into three parts: Bibiani, Anwhiaso, and Bekwai. The data collection tool was structured questionnaires and exported into Statistics and Data 15.0 (STATA 15.0). The data were analyzed descriptively and presented as frequency counts, simple percentages, and tables. Results Out of 152 respondents, 89.5% put leftover foods in the refrigerator for preservation, 4.6% put food pans in water, 76.3% used a serving spoon when dishing food, 5.3% used bear hands, 64.5% used soap and water during hand washing, and 73.0% had done a medical examination; 82.2% wore aprons as well as hair covers during the cooking and serving of food. Conclusion The majority of respondents had satisfactory safety and hygiene practices, while some still had several unsafe hygienic practices. Recommendation The government of Ghana and MMDAs should establish the pre-requisite standard operating procedures for all institutions undertaking hospitality regarding food safety and hygiene.

The World Health Organization defined health as 'a condition of full physical, mental and social well-being'. Nutrition and food safety are intertwined and two of the most influential determinants of human health. This study primarily aimed to design and implement a specialized curriculum focused on food hygiene, and Taiwan's daily food guide to enhance health literacy among junior high students in Taiwan. A student-centered approach, based on active learning and constructivist principles, was used to engage students in interactive discussions and hands-on activities related to dietary guidelines and food hygiene. Four classrooms, with a total of 92 students, participated in this study. The students were randomized into a control group (n = 46) and an experimental group (n = 46). The average age ranged from 13 to 15 years. An illustrated questionnaire underwent pilot testing and expert review, followed by pre- and post-intervention assessments to measure knowledge improvements. The results showed a significant connection between the Taiwan daily food guide and health literacy. Although food hygiene education played a lesser role, the intervention improved students' health literacy, supporting positive health outcomes. In addition, recognizing the lack of suitable assessment tools in this field, we developed a reliable and valid illustrated questionnaire to measure the effectiveness of the intervention and track changes in students' knowledge. The questionnaire demonstrated high internal consistency (Cronbach's alpha of 0.883) and strong inter-rater reliability (intraclass correlation factor above 0.7), confirming its effectiveness as a tool for educational research. [ABSTRACT FROM AUTHOR]

Fast foods, including street foods, are essential for tourists and have become increasingly popular in urban areas due to their convenience and affordability compared to home-cooked meals. Consequently, the objective of this paper was to investigate the demographic characteristics of food vendors, their training, hygiene practices, environmental conditions and microbiological quality and safety of fast foods in Cape Coast, Ghana using appropriate standard techniques by collecting food samples such as fried rice, fried chicken, coleslaw, and pepper sauce (Shito), from seven areas within the Cape Coast municipality and analyzed for microbial load and temperature. The study revealed a high prevalence of foodborne pathogens. Most of the food vendors obtained training either through a vocational institute (29.2 %) or apprenticeship (41.7%) and 75% of them had medical examination once a year. The highest temperature for a packed meal was 78.5 oC while the least was 23.3 oC. Coleslaw had the highest coliform count (49.5 x 107 cfu/g) and Salmonella sp count (20.1 x103 cfu/g). The fried chicken had the least count. Aspergillus sp was the most isolated from the packed meal. Despite 91.7% of vendors being licensed and most having some knowledge of food hygiene practices, the findings emphasize food safety and hygiene practices inadequacies among street food vendors. This study contributes to the broader understanding of food safety challenges in developing urban settings and the need for improved regulatory frameworks to safeguard local consumers and tourists. [ABSTRACT FROM AUTHOR]

Copyright of Kurdistan Journal of Applied Research (KJAR) is the property of Sulaimani Polytechnic University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study assessed raw vegetable sanitizing in Brazilian schools and identified barriers to standards. This experimental and quantitative study was conducted in 12 school food services in the Federal District (Brazil) public primary education institutions. Microbiological analyses were conducted with vegetable samples (before and after sanitizing) and water used in the sanitization process, collected before the process. The Petrifilm®E. coli/Coliform Count Plates and COLIlert methods were used to evaluate vegetables and water samples, and a checklist of good practices was applied in each school food service to identify barriers to proper sanitization. Thirty-five samples of raw vegetables were offered to students, 32 samples of water, and 17 hygiene processes were evaluated. The results indicate that 76.5% (n = 13) of hygiene processes were considered unsatisfactory, with an average increase of 5.8 log CFU g−1 (DV = 7.4) in the initial microbial load in 47.1% (n = 8) of the evaluated processes; moreover, 33.3% (n = 6) of the samples exceeded the tolerable limit, with an average value above 1.5 × 103 CFU/g. Attention to food handler training and necessary organizational changes is essential to ensure safe food and promote healthy student eating habits, highlighting the importance of strengthening basic hygiene practices and following the parameters for sanitizing vegetables. [ABSTRACT FROM AUTHOR]

Aim: This study aimed to evaluate the food safety knowledge, attitudes, and practices (KAP) of Bangladeshi consumers and investigate their associations with various demographic factors. Methods: This national cross‐sectional study utilized a face‐to‐face survey using a structured questionnaire to recruit 1400 adult consumers between September 2022 and November 2022. Multiple linear regression analysis was employed to determine the factors associated with the food safety KAP. Results: The current findings revealed that consumers had moderate knowledge (overall correct response rate of 65.3% with a mean score of 13.06 ± 2.88 on a scale of 0 to 20), excellent attitudes (overall correct response rate for food safety knowledge was 81.8% with a mean score of 14.72 ± 2.72 on a scale of 0 to 18), and relatively poor practices (overall correct response rate was 51.7% with a mean score of 35.17 ± 11.2 on a scale of 0 to 68). Participants who were male, had higher education, were employed, were familiar with the Bangladesh Food Safety Authority, and residing outside the Mymensingh division, demonstrated greater food safety knowledge. However, participants from Barisal, Rangpur, and Dhaka, who were less educated, had fewer children, and only occasionally cooked, had negative attitudes about food safety. Additionally, individuals from all administrative divisions except Mymensingh and Chittagong, who were employed, had fewer children, had experienced food poisoning, and had inadequate food safety practices. Conclusion: These findings suggest that the Bangladeshi government should intensify efforts to enhance consumer awareness regarding food safety. [ABSTRACT FROM AUTHOR]

Salmonid fish are known to have the potential to induce allergies. Therefore, from the perspective of food safety, it is crucial to assess the contamination of salmonid components in food. In this study, we aimed to develop a highly sensitive detection method using real-time polymerase chain reaction (PCR) for the accurate identification of minute quantities of salmonid DNA in food. To enhance detection sensitivity, three types of repetitive DNA elements with high copy numbers per genome, that is, the Hpa I element, ribosomal DNA (rDNA), and mitochondrial DNA (mtDNA), were initially selected as candidate PCR targets. The copy numbers of these elements across 11 salmonid species were quantified using real-time PCR. The salmonid-specific retrotransposon with the highest copy number, Hpa I, was chosen as the target gene for the highly sensitive salmonid detection method. By conducting real-time PCR using DNA templates from 11 salmonid species and 71 non-salmonid species, the method demonstrated exceptional specificity to salmonids. By optimizing the conditions of the real-time PCR, the detection limit of salmonid DNA reached 20 fg, and the limit remained unaffected even in the presence of mixed DNA from other species. Compared with existing detection methods for salmonid fish, our approach signifies a substantial 250-fold advancement in detection limits. Application of our method to 16 processed foods containing components of salmonid fish and 5 processed foods devoid of salmonid fish components resulted in successful determination of the presence or absence of salmonid fish in all tested food samples. [ABSTRACT FROM AUTHOR]

Fast foods, including street foods, are essential for tourists and have become increasingly popular in urban areas due to their convenience and affordability compared to home-cooked meals. Consequently, the objective of this paper was to investigate the demographic characteristics of food vendors, their training, hygiene practices, environmental conditions and microbiological quality and safety of fast foods in Cape Coast, Ghana using appropriate standard techniques by collecting food samples such as fried rice, fried chicken, coleslaw, and pepper sauce (Shito), from seven areas within the Cape Coast municipality and analyzed for microbial load and temperature. The study revealed a high prevalence of foodborne pathogens. Most of the food vendors obtained training either through a vocational institute (29.2 %) or apprenticeship (41.7%) and 75% of them had medical examination once a year. The highest temperature for a packed meal was 78.5 oC while the least was 23.3 oC. Coleslaw had the highest coliform count (49.5 x 107 cfu/g) and Salmonella sp count (20.1 x103 cfu/g). The fried chicken had the least count. Aspergillus sp was the most isolated from the packed meal. Despite 91.7% of vendors being licensed and most having some knowledge of food hygiene practices, the findings emphasize food safety and hygiene practices inadequacies among street food vendors. This study contributes to the broader understanding of food safety challenges in developing urban settings and the need for improved regulatory frameworks to safeguard local consumers and tourists.

Background: Food safety and food-borne infections are major subjects with global interest. Dairy products are considered as important sources for these infections. Aim: The present study was conducted to identify the occurrence and to genotype isolates of Staphylococcus spp. recovered from milk samples in Al-Diwaniyah City, Iraq. Methods: The current study included the collection of 50 milk samples purchased from local stores in the current city. These samples were subjected to bacterial cultivation and biochemical tests. Later, the growth was used to extract the genomic DNA that was exposed to PCR and partial gene sequencing that both targeted the 16S rRNA gene at a specific genetic piece. Results: The PCR results demonstrated the amplification of the genetic fragment of five genetic clusters for each of S. aureus (SAD11, SAD12, SAD13, SAD14 and SAD15), S. epidermidis (SED1, SED2, SED3, SED4 and SED5), and S.intermedius (SID1, SID2, SID3, SID4 and SID5). The PCR products were sent out to sequencing and reported that the current isolates were similar in their genetic content with global isolates at 95.34% to 97.59%, 96.21% to 97.57%, and 96.09% to 97.88%, respectively, of identity. Conclusion: The present findings show highly genetic variations among isolates of S. aureus, S. epidermidis, and S.intermedius recovered from milk samples, and these genotypes are found in different infection setting related to humans and animals, which may pose high risks to the humans and animals. [Open Vet J 2024; 14(7.000): 1689-1700]

Context The safety of enteral formulas is important to restore and maintain the health of patients. Objective A systematic review of the literature was conducted to assess the microbiological contamination present in enteral tube feeding prepared in hospitals and/or at home. Data sources A systematic search was conducted of the Medline, Scopus, BVS, CAPES/MEC, Embase, Science Direct, and SciELO databases and gray literature. Data extraction Eligible studies that analyzed the contamination of enteral formulas manipulated in hospitals and/or at home were selected; a quality assessment tool was used. Data analysis Twenty-three studies evaluated 1099 enteral formulations. Of these, 44.67% of enteral formulas (n = 491) exceeded the acceptable bacterial count. Samples of homemade enteral formulation preparations (86.03%; n = 191) had the highest bacterial counts, followed by mixed preparations (79.72%; n = 59), and commercial formulas (30.01%; n = 241). The number of samples of enteral formulations that exceeded the bacterial count at home was 70.79% (n = 160 at the hospital was 37.91% (n = 331). Total coliforms (82.68%; n = 406) and mesophilic aerobes (79.22%; n = 389) were the most common microorganisms. Samples with bacterial pathogens were also identified, with Bacillus cereus (4.07%; n = 20) and Listeria monocytogenes (3.66%; n = 18) being the most prevalent. Conclusions A high number of samples of enteral formulations exceeded the bacterial count, but the risk to patient's health when consuming enteral tube feeding prepared in hospitals or at home may be low. This is because the bacteria present in the samples are not considered potential causes of disease but rather indicators of hygiene conditions. Systematic Review Registration PROSPERO registration no. CRD42022367573. [ABSTRACT FROM AUTHOR]

To ensure that food has been handled hygienically, manufacturers routinely examine the numbers of indicator bacteria, such as coliforms and Escherichia coli. Using the deep‐learning algorithm YOLO, we developed a classifier that automatically counts the number of coliforms (red colonies) and E. coli (blue colonies) on a chromogenic agar plate. Using Citrobacter freundii IAM 12471T and E. coli NBRC 3301, we trained our YOLO‐based classifier with images of Petri dishes grown with each strain alone (10 images) and/or with a mixture of both strains (5 images). When the performance of the classifier was evaluated using 83 images, the accuracy rates for coliforms and E. coli reached 99.4% and 99.5%, respectively. We then investigated whether this classifier could detect other, non‐trained coliform species (22 species) and E. coli strains (13 strains). The accuracy rates for coliforms and E. coli were 98.7% (90 Petri dishes) and 94.1% (46 Petri dishes), respectively. Furthermore, we verified the practical feasibility of the developed classifier using 38 meats (chicken, pork, and beef). The accuracy rates for coliforms and E. coli in meat isolates were 98.8% (80 Petri dishes) and 93.8% (35 Petri dishes), respectively. The time required to count coliforms/E. coli on a single plate was ~70 ms. This novel method should enable users to rapidly quantify coliforms/E. coli without relying on a human inspector's color vision, leading to improved assurance of food safety. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Shenyang Pharmaceutical University is the property of Shenyang Pharmaceutical University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fungi are common contaminants of cheese. Although they are added during the cheesemaking as starter cultures, they might also contaminate the cheese ripening or storage environments. Candida, Penicillium and Aspergillus species can cause serious systemic mycosis in humans and animals. This study aimed to investigate the diversity of the fungal microbiota in 100 samples of various cheese types and screen the azole resistance of Aspergillus flavus isolated from these samples. Twenty aged kashar, 20 fresh kashar, 25 white pickled, 25 curd cheese, and 10 cream cheese were collected from different vendors over six months in Bursa Province. Potato Dextrose Agar (PDA) was used to isolate the fungi. Sabouraud Dextrose Agar (SDA) and PDA were used for conventional identification. After microscopic and macroscopic evaluations, isolates were identified species-wise using the Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS) system. Seventy-six mold and 81 yeast isolates were isolated and selected from 94 out of 100 cheese samples. As a result of conventional evaluation, 156 isolates (excluding one yeast isolate) could be identified. Based on the MALDI-TOF MS analysis, 55.6% (79/142) of the isolates were yeasts assigned to 31 species across five genera. In comparison, 44.4% were molds assigned to 28 species across five genera. The predominant fungal genus detected was Candida (45.1%, 64/142), followed by Penicillium (32.4%, 46/142). The most frequently isolated fungal species, C. famata (n=37), was found in all cheese types. One strain of A. flavus complex was isolated from one curd cheese sample and was susceptible to azole. This study successfully assesses the fungal microbiota of various cheeses from Bursa, consisting of diverse groups of yeasts and molds. While most of the molds consisted of Penicillium spp, detecting azole-sensitive A. flavus complex underlines the need for regular monitoring of cheese microflora owing to the risk of resistance development. [ABSTRACT FROM AUTHOR]

Background: Food safety and food-borne infections are major subjects of global interest. Dairy products are considered as important source for these infections. Aim: The present study was conducted to identify the occurrence and to genotype isolates of Staphylococcus spp. recovered from milk samples in Al-Diwaniyah City, Iraq. Methods: The current study included the collection of 50 milk samples purchased from local stores in the current city. These samples were subjected to bacterial cultivation and biochemical tests. Later, the growth was used to extract the genomic DNA that was exposed to PCR and partial gene sequencing both targeted the 16S rRNA gene at a specific genetic piece. Results: The PCR results demonstrated the amplification of the genetic fragment of five genetic clusters for each of Staphylococcus aureus (SAD11, SAD12, SAD13, SAD14, and SAD15), Staphylococcus epidermidis (SED1, SED2, SED3, SED4, and SED5), and Staphylococcus intermedius (SID1, SID2, SID3, SID4, and SID5). The PCR products were sent out to sequencing and reported that the current isolates were similar in their genetic content with global isolates at 95.34% to 97.59%, 96.21% to 97.57%, and 96.09% to 97.88%, respectively, of identity. Conclusion: The present findings show high genetic variations among isolates of S. aureus, S. epidermidis, and S. intermedius recovered from milk samples, and these genotypes are found in different infection settings related to humans and animals, which may pose high risks to humans and animals. [ABSTRACT FROM AUTHOR]

ABSTRACT Aim This study aimed to evaluate the food safety knowledge, attitudes, and practices (KAP) of Bangladeshi consumers and investigate their associations with various demographic factors. Methods This national cross‐sectional study utilized a face‐to‐face survey using a structured questionnaire to recruit 1400 adult consumers between September 2022 and November 2022. Multiple linear regression analysis was employed to determine the factors associated with the food safety KAP. Results The current findings revealed that consumers had moderate knowledge (overall correct response rate of 65.3% with a mean score of 13.06 ± 2.88 on a scale of 0 to 20), excellent attitudes (overall correct response rate for food safety knowledge was 81.8% with a mean score of 14.72 ± 2.72 on a scale of 0 to 18), and relatively poor practices (overall correct response rate was 51.7% with a mean score of 35.17 ± 11.2 on a scale of 0 to 68). Participants who were male, had higher education, were employed, were familiar with the Bangladesh Food Safety Authority, and residing outside the Mymensingh division, demonstrated greater food safety knowledge. However, participants from Barisal, Rangpur, and Dhaka, who were less educated, had fewer children, and only occasionally cooked, had negative attitudes about food safety. Additionally, individuals from all administrative divisions except Mymensingh and Chittagong, who were employed, had fewer children, had experienced food poisoning, and had inadequate food safety practices. Conclusion These findings suggest that the Bangladeshi government should intensify efforts to enhance consumer awareness regarding food safety.

Nanotechnology is redefining food safety and hygiene, providing innovative tools to address global challenges. This review delves into the advancements in pathogen detection, smart packaging, and food preservation enabled by nanotechnology. Nanoparticle-based sensors have revolutionized the rapid identification of contaminants like Escherichia coli, Salmonella, and Listeria, offering higher sensitivity and specificity compared to traditional methods. Smart packaging systems equipped with nanomaterials provide real-time contamination alerts and extend shelf life by enhancing barrier and antimicrobial properties. Nanoparticles, such as silver and zinc oxide, are increasingly used in packaging to inhibit microbial growth effectively. Additionally, nanoencapsulation techniques protect bioactive compounds, such as antioxidants and antimicrobials, ensuring their stability and controlled release, which enhances food quality and safety. The emergence of biodegradable nanocomposites and edible films offers eco-friendly packaging alternatives, addressing environmental concerns while maintaining food integrity. Despite these advancements, the high reactivity and small size of nanoparticles raise safety and regulatory challenges, necessitating comprehensive risk assessments and robust frameworks to ensure consumer and environmental protection. This review also explores the potential of utilizing biowaste for green synthesis of nanoparticles, which could further reduce environmental impact. By integrating cutting-edge detection methods, improving packaging solutions, and addressing safety and sustainability challenges, nanotechnology has the potential to transform food safety and hygiene practices. Future research should focus on advancing nanosensor sensitivity, developing sustainable materials, and fostering consumer trust through transparency and education, ensuring a safer and more sustainable food supply chain.

Good manufacturing practices play an important role in obtaining safe food and preventing foodborne diseases. To achieve this goal, food handlers must receive appropriate training to be aware of their responsibilities. In this work, compliance with specific personal hygiene requirements by food handlers was assessed in a cross-sectional study of traditional small retail establishments, namely butcher (n = 56) and fishmonger (n = 17) shops in Almada, Portugal. Food handlers (n = 140, of which 113 worked in butcher shops, and 27 worked in fishmonger shops) were interviewed for data collection, and retail establishments were audited considering specific hygiene requisites. In fishmonger shops, most food handlers are women (89%), aged 18 to 45 years (70%), with a high school degree, having worked for less than 5 years in this activity, while in butcher shops most food handlers are men (90%) over 45 years old (58%), with a basic education level, and more than 26 years of experience. Most food handlers (>95%) attended recent food safety and hygiene training courses and were able to recognize that hand sanitizers cannot replace a proper hand wash, and to identify Staphylococcus aureus transmission routes to food. However, approximately 23% of retail establishments failed to provide hot water in the handwashing basin and exhibited improper placement of handwashing instructions. Furthermore, these establishments did not implement corrective actions following non-conforming microbiological results of hand hygiene monitoring. These findings reinforce the need for consistent management commitment, and for providing food handlers with regular training, which is crucial for maintaining a strong food safety and hygiene culture in these traditional small retail establishments.

Contamination of fresh blueberries via contact with an equipment surface is an important food hygiene/safety issue. In this study, four and six over-the-row blueberry machine harvesters in Georgia or Oregon were each sampled twice on two different harvest days in the 2022 harvest season. Nine sites on the top loaders (n = 8) and seven sites on the bottom loaders (n = 2) were sampled before and after cleaning/sanitation. Populations of total aerobes (TA), total yeasts and molds (YM), total coliforms (TC), and the presence of fecal coliforms (FC) and enterococci (EC) in collected samples were determined. Data collected was analyzed using the split-plot ANOVA of SAS. On average, cleaned/sanitized surfaces had about one log lower (p ≤ 0.05) TA and YM counts than the uncleaned surfaces, while no difference in TC counts was observed. The vertical and horizontal conveyors and fruit-catch plates had significantly higher TA, YM, and TC counts than other sampled sites. FC and EC were detected in 7.8% or 14.1% of the Georgia samples and 5.6% or 10.2% of the Oregon samples. The type and concentration of sanitizers and frequency and approach of cleaning/sanitation treatments all impacted the hygiene status of berry-contact surfaces of machine harvesters.

This study was conducted to determine the antimicrobial resistance profiles of Escherichia coli isolated from food samples received at the National Food Safety Agency in Burkina Faso. A total of 155 isolates from dairy foods (29), fish-based dishes (7), mango juices (4), lettuces (35), RTE salads (21), sandwiches (32), and sesames (27) were included for testing with the Kirby-Bauer disk diffusion method. PCR targeting ampicillin (blaTEM, blaSHV, temA, and temB), tetracyclines [tet(A) and tet(B)], sulfamethoxazole (sul1 and sul2), aminoglycosides (StrA and aadA) and quinolones (GyrA) resistance genes were performed to elucidate the genotypic resistance mechanism. Of the 155 isolates, 105 (67.7%) were resistant to at least one antimicrobial agent. Resistances to tetracycline (33.5%), ampicillin (32.9%), cefoxitin (18.7%), gentamycin (15.5%), amoxicillin-clavulanate acid (15.5%), nalidixic acid (12.9%), chloramphenicol (11.6%), trimethoprim-sulfamethoxazole (11.6%), and ciprofloxacin (8.4%) were observed. Multidrug resistance was recorded in 26.5% of the isolates. Antimicrobial resistance genes including blaTEM (19/51, 37.3%), blaSHV (19/51, 37.3%), temB (17/51, 33.3%), tet(A) (24/52, 46.2%), tet(B) (9/52, 17.3%), sul1 (8/18, 44.4%), sul2 (4/18, 22.2%), aadA (11/24, 45.83%) and GyrA (31/36, 86.1%) were detected. All E. coli isolates resistant to at least 2 antibiotics were positive for the class 1 integron gene (intI1). These findings raise concerns about food safety and public health and demonstrate the need for strict government control and continuous monitoring. [ABSTRACT FROM AUTHOR]

Good manufacturing practices play an important role in obtaining safe food and preventing foodborne diseases. To achieve this goal, food handlers must receive appropriate training to be aware of their responsibilities. In this work, compliance with specific personal hygiene requirements by food handlers was assessed in a cross-sectional study of traditional small retail establishments, namely butcher (n = 56) and fishmonger (n = 17) shops in Almada, Portugal. Food handlers (n = 140, of which 113 worked in butcher shops, and 27 worked in fishmonger shops) were interviewed for data collection, and retail establishments were audited considering specific hygiene requisites. In fishmonger shops, most food handlers are women (89%), aged 18 to 45 years (70%), with a high school degree, having worked for less than 5 years in this activity, while in butcher shops most food handlers are men (90%) over 45 years old (58%), with a basic education level, and more than 26 years of experience. Most food handlers (>95%) attended recent food safety and hygiene training courses and were able to recognize that hand sanitizers cannot replace a proper hand wash, and to identify Staphylococcus aureus transmission routes to food. However, approximately 23% of retail establishments failed to provide hot water in the handwashing basin and exhibited improper placement of handwashing instructions. Furthermore, these establishments did not implement corrective actions following non-conforming microbiological results of hand hygiene monitoring. These findings reinforce the need for consistent management commitment, and for providing food handlers with regular training, which is crucial for maintaining a strong food safety and hygiene culture in these traditional small retail establishments. [ABSTRACT FROM AUTHOR]

Microbiological criteria play a pivotal role in ensuring food safety by establishing acceptable limits for the presence of pathogenic microorganisms in food products. These criteria are particularly important in high-risk food categories such as meat, seafood, and ready-to-eat products. This article reveals the role of microbiological criteria in food safety management, focusing on their integration into HACCP (Hazard Analysis Critical Control Points) systems, their legal framework within the European Union, and their practical implementation in food production. Using case studies and industry data, the study emphasizes the importance of microbiological testing for verifying the effectiveness of hygiene and processing controls. The results highlight both the benefits and challenges of applying microbiological criteria, especially for small- and medium-sized enterprises (SMEs), and discuss the critical role of sampling, testing, and corrective actions in maintaining food safety. [ABSTRACT FROM AUTHOR]

The United States and the Caribbean country of Grenada each have their own governing body of food safety and inspection. The US follows the Food Safety and Inspection Service (FSIS) branch of the United States Department of Agriculture (USDA), while Grenada follows the Food and Agriculture Organization of the United Nations (FAO). When foodborne illness outbreaks occur, it often can be traced back to gaps or oversights within food inspection before that food reaches the public. Therefore, this study is a narrative review and aims to compare the safety standards of USDA and FAO and any possible correlation with foodborne illness burdens using the United States and the small Caribbean Island of Grenada as representative countries. For this study, a computer search was conducted using public databases Google Scholar, PubMed, ScienceDirect, and AGORA. The United States is frequently updating legislation as new research emerges while Grenada's legislative acts have stayed unrevised for almost decades. The FAO does have similar standards regarding food safety as the US does, but they are not as enforced in Grenada and other smaller developing countries. The US is constantly tracking and surveying foodborne illness outbreaks and implementing policies in the wake of upward trends while Grenada does not have nearly as much outbreak surveillance to track and respond to trends. Grenada's inspection regulations and food safety protocols have made little improvement over the years, but much more research and many more changes are still to be done. [ABSTRACT FROM AUTHOR]

This study aimed to identify critical issues in artisanal bakery and pastry production in Italy that could improve food safety and quality. Fifteen voluntary Italian companies underwent on-site inspections and interviews from 2018 to 2021. The inspection concerned the production site characteristics, processing flows, materials, and personnel to pinpoint potential product contamination and record objective data collection through a 126-question demerit scoring system. The examined areas encompassed various aspects, such as the point of sale, management of raw materials and packaging, hygiene practices, finished product quality, sanitization procedures, external spaces, personnel, and other factors impacting food safety and hygiene. Additionally, assessments of the microbiological air quality were carried out. Two cohorts (six and nine companies in 2018-2019 and in 2020-2021, respectively) revealed critical issues in warehouse/packaging (70% non-compliance), finished product/cooling (50%), and people/products flow (38%). Site visits identified pest management and raw material handling challenges. Significant airborne mold and yeast contamination (30-50 colony-forming units/plate/h) was observed in areas near processing sites or with air turbulence. This study facilitated constructive discussions and proposed solutions with the participating companies.

The aim of this study was to investigate food safety knowledge levels according to the socio-demographic profiles of young food handlers and to find out the determinants of the knowledge level. A cross-sectional survey was conducted in Türkiye; it consisted of sections including hygienic design, freezing and thawing, preparation, cooking and reheating, service, storage, and foodborne diseases sections. The food safety knowledge level differed according to gender, age, income, grade level, and intership status. Participants who coded 60% of the survey statements correctly were considered to have “good” food safety knowledge. Knowledge about cooking and reheating, foodborne diseases, and service was found to be at a poor level, but food safety knowledge (overall) was good (68%). The correct score ratio was found to be the highest for hygienic design. Binary logistic regression presented that gender, income, grade level, and internship status significantly affected knowledge level. The strongest predictors were found to be income of $638-$850 (exp (β)=12.9) and more than $850 (exp (β)=4.6), respectively. This study highlights that female students under the age of 25 with an income of more than $638, who have not yet completed an internship, have the highest level of food safety knowledge. This study presented a holistic approach to the food safety knowledge of young food handlers. These insights can contribute to the development of hygiene/sanitation and food safety course content for culinary and gastronomy students.

Background: Observance of food hygiene is considered an important principle to prevent humans from contracting diseases and also to protect the environment from contamination. Health workers are on the front line forces of the health system. Therefore, promoting the health of health workers has an important role in promoting community health. The aim of this study is to investigate the determinants of food hygiene based on the Health Belief Model (HBM) in health workers in Urmia. Methods: In this descriptive-analytical study, 300 health workers in rural health centers of Urmia city were selected and entered into the study by census method based on inclusion criteria. Data collection tools included 3 parts: demographic characteristics, knowledge questionnaire, attitude and behavior, and health belief model questionnaire. Data were collected and analyzed using interviews. Results: The mean age of the workers was 36.76±7.61 year. The attitude and behavior of observing food hygiene had a statistically significant relationship with work experience, knowledge, attitude, gender, marital status, and level of education (P

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]

This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10−4, whereas for children all brands rated > 10−4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time. [ABSTRACT FROM AUTHOR]

We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (>5 Log cfu/g; mean value = 6.83 ± 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 °C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (<5 Log cfu/g; mean value = 3.58 ± 0.72 standard deviation) in 10% solutions of the polyphenol extracts effectuated significant reductions in all bacteria counts (p < 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed. [ABSTRACT FROM AUTHOR]

The brown marmorated stink bug Halyomorpha halys (Stål) (Hemiptera: Pentatomidae) is an agricultural pest with a unique odor, aggregating near human habitats during the cold season. In the present study, we evaluated the suitability of H. halys as an edible insect. We observed that the one-time administration of 2000 mg/kg raw stink bugs to female rats via oral gavage did not affect their weight or cause mortality, suggesting that the medium lethal dose of H. halys adults was > 2000 mg/kg for female rats. Moreover, the presence of microorganisms or heavy metals was not observed in heated and raw insects, respectively, except for cadmium, suggesting that they met food hygiene and safety standards. Nutrient composition analysis revealed that the levels of useful compounds in H. halys were comparable to those in general hemipterans. The ratio of polyunsaturated fatty acids in H. halys adults was 44.3%, whereas that of saturated fatty acids was 16.8%. Moreover, H. halys was rich in β-carotene, astaxanthin, lutein, and zeaxanthin. Therefore, H. halys is a potential edible carotenoid source. Consumption of this insect would become a solution to managing the pest and nuisance. Further studies are needed to ensure food safety and human consumption. [ABSTRACT FROM AUTHOR]

Hygiene programs which comprise the cleaning and sanitization steps are part of the Good Hygiene Practices (GHP) and are considered essential to ensure food safety and quality. Inadequate hygiene practices may contribute to the occurrence of foodborne diseases, development of microbial resistance to sanitizers, and economic losses. In general, the sanitizer resistance is classified as intrinsic or acquired. The former is an inherent characteristic, naturally present in some microorganisms, whereas the latter is linked to genetic modifications that can occur at random or after continuous exposure to a nonnormal condition. The resistance mechanisms can involve changes in membrane permeability or in the efflux pump, and enzymatic activity. The efflux pump mechanism is the most elucidated in relation to the resistance caused by the use of different types of sanitizers. In addition, microbial resistance to sanitizers can also be favored in the presence of biofilms due to the protection given by the glycocalyx matrix and genetic changes. Therefore, this review aimed to show the main microbial resistance mechanisms to sanitizers, including genetic modifications, biofilm formation, and permeability barrier. [ABSTRACT FROM AUTHOR]

The study investigated the post COVID hygiene management competencies required by childcare-givers in day care centres in Delta State using descriptive survey research design. Two research questions were answered while two null hypotheses were tested. Multistage random sampling technique was used to select 395 respondents, comprising 256 caregivers in day care centres and 139 senior nurses in public health centres in the state. The instrument used for data collection was a 32-item structured questionnaire. The response option for the questionnaire was 4-point rating scale of Highly Required (HR); Averagely Required (AR); Less Required (LR) and Not Required (NR) with corresponding values of 4, 3, 2 and 1 respectively. Three experts validated the instrument and Cronbach Alpha reliability technique was used to ascertain the reliability of the instrument, which yielded a coefficient of 0.931. Data were collected by the researcher with the help of ten well trained researcher assistants. Out of the 395 copies of the questionnaire administered, 378 copies were completely filled and returned indicating 95.7% return rate. Data collected were analysed using descriptive statistics such as mean (x), standard deviation and t-test statistics. The results of the study identified 18 post COVID child feeding competencies and 14 post COVID child hygiene competencies required by caregivers in day care centres in Delta State. In addition, the result of the hypotheses tested revealed no significant (p<0.05) difference in the mean ratings of caregivers and senior nurses on post COVID child feeding and hygiene competencies required by the caregivers in day care centres in Delta State. The study among others recommends that caregivers in day care centres in the state and Nigeria in general should be trained and made to practice strictly the identified post COVID hygiene management competencies for safety of the children. [ABSTRACT FROM AUTHOR]

We collected infant food samples from 714 households in Kisumu, Kenya, and estimated the prevalence and concentration of Enterococcus , an indicator of food hygiene conditions. In a subset of 212 households, we quantified the change in concentration in stored food between a morning and afternoon feeding time. In addition, household socioeconomic characteristics and hygiene practices of the caregivers were documented. The prevalence of Enterococcus in infant foods was 50% (95% confidence interval: 46.1 - 53.4), and the mean log10 colony-forming units (CFUs) was 1.1 (SD + 1.4). No risk factors were significantly associated with the prevalence and concentration of Enterococcus in infant foods. The mean log10 CFU of Enterococcus concentration was 0.47 in the morning and 0.73 in the afternoon foods with a 0.64 log10 mean increase in matched samples during storage. Although no factors were statistically associated with the prevalence and the concentration of Enterococcus in infant foods, household flooring type was significantly associated with an increase in concentration during storage, with finished floors leading to 1.5 times higher odds of concentration increase compared to unfinished floors. Our study revealed high prevalence but low concentration of Enterococcus in infant food in low-income Kisumu households, although concentrations increased during storage implying potential increases in risk of exposure to foodborne pathogens over a day. Further studies aiming at investigating contamination of infant foods with pathogenic organisms and identifying effective mitigation measures are required to ensure infant food safety. [ABSTRACT FROM AUTHOR]

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Copyright of Épidémiologie et Santé Animale is the property of Association pour l'Etude de l'Epidemiologie des Maladies Animales (AEEMA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)