Food Hygiene Research Articles

Simulated transmission and decontamination of Listeria monocytogenes biofilms from plastic cutting boards

The presence and persistence of Listeria monocytogenes biofilms on food contact surfaces are often considered as a critical source of cross-contamination of foodstuffs and hence pose a major risk in food safety. This is particularly an issue in numerous countries where knowledge of appropriate food hygiene practices is limited. In this study, the biofilm formation of L. monocytogenes (ATCC 19115) on plastic cutting boards as well as their transmission rates to selected food samples were simulated and evaluated. The effectiveness of the typical household washing practice in biofilm removal from artificially-contaminated plastic cutting boards was also assessed. Crystal violet indicated that L. monocytogenes biofilms on plastic cutting boards mature within 24 h, during which biofilm adhesion was the greatest with 1.62 OD value. The transfer rates of L. monocytogenes from artificially-contaminated plastic cutting board to cabbage (79.27%), chicken fillet (69.88%) and bread (83.25%) during the cutting process were determined. With regards to washing treatment, scrubbing with a commercial dishwashing liquid was shown to be effective at reducing microbial concentrations by 3–6 log CFU/cm2, with virtually all biofilms removed after 5 s of washing. Tap water rinsing on cutting boards was less effective with a mere decrease of 1–2 log CFU/cm2. The findings have provided an insight on the risks associated with the cross-contamination of L. monocytogenes and likely other pathogenic microbes which should be a concern everywhere in the world. Therefore, promoting a better awareness of proper cleaning practices, including the sanitization of cutting boards during food preparations is necessary.

Knowledge and Practice of Ladies in Hail Region, KSA, Regarding Proper Food Hygiene and its Correlation to Socioeconomic Level

Knowledge and Practice of Ladies in Hail Region, KSA, Regarding Proper Food Hygiene and its Correlation to Socioeconomic Level

Investigating the Factors that Influence Repurchase Intention through Customer Satisfaction during COVID-19 Pandemic in Indonesia

The COVID-19 virus has interrupted economic activities, including buying and selling; even some branded shops, supermarkets, and small shops in Indonesia had to close amid the COVID-19 pandemic. The food and beverage industry, such as Kentucky Fried Chicken (KFC), still buys and sells during the COVID-19 pandemic. Thus, this study investigates the factors influencing repurchase intention through customer satisfaction during the COVID-19 Pandemic in Indonesia at KFC Sei Semayang, Medan Binjai City, Indonesia. This study uses a quantitative approach from respondents' responses with a questionnaire as an analytical tool. This study used SEM (Structured Equation Model) analysis and was processed through the Smart-PLS 4.0 program. The sample in this study was 100 respondents who had purchased KFC in Sei Semayang. The findings revealed a positive relationship between the marketing mix and service quality, a significant effect on customer satisfaction, a positive relationship between the marketing mix and service quality, a significant effect on repurchase intention, and a positive relationship between the marketing mix and satisfaction. These findings show that KFC in Sei Semayang consider a few elements that can increase customer satisfaction and encourage them to keep buying KFC products. In this study, the dominant factor from the physical appearance aspect is the health protocol carried out during the pandemic, the reliability aspect is the presentation of clean and hygienic food, the taste aspect is a varied menu variation, the attention aspect is top of mind KFC products, the price aspect is the affordability of KFC products, and on the responsive aspect, food is prepared quickly.

Food safety climate and knowledge about food safety in portuguese higher education food service units

INTRODUCTION: Despite the increasing effort in food safety measures, food poisoning remains a reality. Employees’ perception regarding food safety and hygiene at their workplace (food safety climate) can influence the microbiological status of the final product. OBJECTIVES: To study the relationships between food safety climate, knowledge about food safety and personal and professional characteristics of workers of higher education institutions’ food service units (canteens and bars). METHODOLOGY: A convenience sample of 77 workers of 15 higher education institutions’ canteens and bars in three Portuguese cities (Porto, Aveiro and Coimbra) was evaluated. The relationships of sociodemographic and workplace data with food safety climate (18 items divided into six components) and knowledge about food safety (20 items grouped in four themes) were assessed. RESULTS: Food safety climate (median = 83.3%, P25 = 70.8%, P75 = 88.9%) was not significantly associated with food safety knowledge (median = 45.0%, P25 = 30.0, P75 = 55.0): rs = -0.128, p = 0.262. Food safety knowledge had a positive association with years of experience in current workplace (rs = 0.247, p = 0.032) and in food sector (rs = 0.326, p = 0.004). Workers who had attended training in their current workplace presented higher food safety knowledge (mean = 45.0% vs. 40.0%, p = 0.021). None of the relationships of workers’ characteristics and food safety climate were statistically significant. CONCLUSIONS: Workers of Portuguese higher education institutions’ service units present low knowledge about food safety despite the positive perception of food safety climate. Experience and training are related with food safety knowledge but not with food safety climate.

FACTORS INFLUENCING THE PURCHASE OF FASHION PRODUCTS BEFORE AND DURING THE COVID-19 PANDEMIC: THE EXAMPLE OF SERBIA

The aim of this paper is to analyze the factors that most influenced consumers in purchasing fashion products and the factors the most important to consumers during the COVID-19 pandemic, as well as whether there are any differences between the period prior to the pandemic and the period after it. The available research on the correlation between the pandemic and consumer buying habits and the factors influencing the purchase of products mainly dealt with consumer goods stimulated by the initial stockpiling of hygiene materials and food, books, recreational equipment, etc. On a purposive sample of 1,002 adult respondents in the territory of Serbia, the quantitative empirical research applying an online survey was conducted within the March-June 2021 period. The SPSS was used for data processing and analysis and for the interpretation of research results. In addition to descriptive statistics (frequency distribution, mean, standard deviation), comparative statistics (χ2-test, ANOVA, t-test) was used as well. The change in the attitude to consumption has led to the introduction of a new value system for consumers when purchasing fashion products. Understanding these factors will help the fashion industry find new approaches to satisfy the changed buying habits of consumers.

Status of food safety knowledge, attitude, and practices of caregivers of children in northern Uganda.

The safety of homemade weaning foods in low- and middle-income countries is of great concern as rural households have limited access to standardized commercial weaning foods. In the Acholi subregion of Uganda, complementary foods are locally produced. However, there is limited information on the Food safety knowledge (FSK), food safety attitude (FSA), and food hygiene practices (FHP) of the caregivers. This study examined food safety knowledge, attitude, and practices of the caregivers of children 6-23 months of age in Amuru and Nwoya districts, Northern Uganda, between March 2019 and June 2019. A cross-sectional study was conducted involving 180 caregivers. Data were collected using semi-structured questionnaires and focus group discussions and analyzed using descriptive statistics, multivariate binary logistic regression, and thematic content analysis. Caregivers had sufficient FSK (74.1%) and positive FSA (68.1%). However, only 17.6% of them adhered to FHP. Frequency of food safety training (p = .041) and households with children who suffered from foodborne illness (p = .001) significantly predicted FSK. Conversely, both FSK and FSA were significantly predicted by gender roles in decision-making on household income (p = .006) and households with older children (p = .041). A significant positive correlation was observed between FSK and FSA (r = .406, p = .000). However, major barriers to adherence to FHP were inadequate sanitation facilities and caregiver's workload. The overall nontranslation of sufficient FSK and positive FSA into proper FHP calls for future intervention to harness the sociodemographic factors that influence FSK and FSA and address the barriers to FHP among caregivers.

Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel

EFSA's Panel on Biological Hazards (BIOHAZ Panel) deals with questions on biological hazards relating to food safety and food-borne diseases. This covers food-borne zoonoses, transmissible spongiform encephalopathies, antimicrobial resistance, food microbiology, food hygiene, animal-by products, and associated waste management issues. The scientific assessments are diverse and frequently the development of new methodological approaches is required to deal with a mandate. Among the many risk factors, product characteristics (pH, water activity etc.), time and temperature of processing and storage along the food supply chain are highly relevant for assessing the biological risks. Therefore, predictive microbiology becomes an essential element of the assessments. Uncertainty analysis is incorporated in all BIOHAZ scientific assessments, to meet the general requirement for transparency. Assessments should clearly and unambiguously state what sources of uncertainty have been identified and their impact on the conclusions of the assessment. Four recent BIOHAZ Scientific Opinions are presented to illustrate the use of predictive modelling and quantitative microbial risk assessment principles in regulatory science. The Scientific Opinion on the guidance on date marking and related food information, gives a general overview on the use of predictive microbiology for shelf-life assessment. The Scientific Opinion on the efficacy and safety of high-pressure processing of food provides an example of inactivation modelling and compliance with performance criteria. The Scientific Opinion on the use of the so-called ‘superchilling’ technique for the transport of fresh fishery products illustrates the combination of heat transfer and microbial growth modelling. Finally, the Scientific Opinion on the delayed post-mortem inspection in ungulates, shows how variability and uncertainty, were quantitatively embedded in assessing the probability of Salmonella detection on carcasses, via stochastic modelling and expert knowledge elicitation.

Evaluating food sanitation, hygiene, and quality in the nutrition installation of an Indonesian mental hospital: A qualitative study

Background: Food sanitation and hygiene is an effort to control factors such as the environment, equipment, personnel, and food items that may cause health problems, diseases, or food poisoning. Hospitals are healthcare institutions that provide comprehensive individual healthcare. One crucial aspect of healthcare services in hospitals is nutrition installation, which plays a vital role in the patients' recovery process. Objective: This study aimed to analyze the food sanitation, hygiene, and quality at the Nutrition Installation of the Southeast Sulawesi Provincial Mental Hospital in 2022. Methods: This study employed qualitative research with a phenomenological approach. The information was sourced from two key informants and four ordinary informants. Data collection methods included in-depth interviews to explore the topic thoroughly, careful and direct observations, documentation through photographs of relevant phenomena, symbols, and signs, as well as recording dialogues during the research process. Triangulation techniques, including source, method, and research time, were used to ensure data and information validity. Data analysis involved classification, sorting, and presentation. Results: The findings indicated that the food storage and processing practices complied with the requirements outlined in Decree of Indonesia Minister of Health (Permenkes) No. 1096 of 2011. However, the selection of foodstuffs, food presentation, food transportation, and personal hygiene of food handlers do not meet the standards. Furthermore, based on the assessment of the physical feasibility of food sanitation hygiene at the nutrition Installation of the hospitals, a score of 80 was obtained, which falls below the minimum requirement specified in the requirement. Conclusion: The study revealed a significant non-compliance with the use of personal protective equipment (PPE) by food handlers during food processing and serving. Furthermore, health checks were not conducted, and the Nutrition Installation of the selected hospitals lacked a certificate of sanitary hygiene eligibility.

Microbiological Quality and Sanitation of Food Stalls and Drinking Water Vending Machines

Consumption of food from food stalls and water from vending machines has recently increased in Sakon Nakon Province, Thailand. This study investigated the microbial quality of food stalls and the sanitation of drinking water distributed through water vending machines. Escherichia coli, Salmonella spp., Staphylococcus aureus, and Vibrio cholerae were detected using polymerase chain reaction. In total, 33 food samples were collected from food stalls and 63 drinking water samples were collected from water vending machines. The results identified E. coli in 6.06% of the food and 11.11% of the drinking water samples. Salmonella spp., S. aureus, and V. cholerae were not detected in any of the food or drinking water samples. Food sanitation assessment indicated 21 (63.64%) of the food stalls did not meet the standards for drinking water as it was not stored in clean and closed containers equipped with a tap or nozzle. Regarding the sanitation of the water vending machines, the businesses failed to inspect the physical, chemical and biological aspects of water quality and never used a simple bacterial test kit to check water quality. It is concluded that the relevant government officials should educate the vender on food safety and hygiene as well as enforcing regular monitoring of the quality of food stall and drinking water vending machines.

Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety

Salted and smoked pork leg products (Ham) have become prevalent in the world for a long time. Although these foods have appeared in Vietnam for a few years, consumers warmly received them due to their tasty specificity. The quality of this product group is affected by several technological factors, including the composition of salty solution and additives, the technique of bringing meat, the heat treatment process (drying, smoking, steaming), and storage conditions. Therefore, the research of production technology to ensure food safety and hygiene are essential. Furthermore, level 2 orthogonal experimental matrix and optimization of technological factors have been applied for the best product quality. The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.

Prospects of robotics in food processing: an overview

Mechanical progressions in different spaces have widened the application skyline of advanced mechanics to an unbelievable degree. Packaging and processing are some of the important aspects involved in the food industry. As the global population continues to rise with increasing consumer demand for a wider variety of food products, food manufacturing is exploring various strategies, techniques, and methods to meet the demand and adapt to the change. Industrial robots are being integrated into every part of the food manufacturing sector to increase production rates and improve food quality and hygiene. The introduction of more stringent legislation is forcing the food sector to update its production process. On the vigorous review of 50 papers, this paper provides a comprehensive review of robotics in food processing and investigates its analysis in terms of the level of automation applied in various food processing industries. The expectation of food-Robo in the food sectors and robotics with an optimized protocol to fetch various ingredients and shape them into a final product.

Spread of multidrug-resistant Pseudomonas aeruginosa in animal-derived foods in Beijing, China

Pseudomonas aeruginosa is the most common bacterium occurred in nosocomial infections and is also an important indicator of food spoilage. The worldwide spread of multidrug resistant (MDR) P. aeruginosa is threatening public health. However, the prevalence and spread of MDR P. aeruginosa through the food chain is little referred under the One Health perspective. Here, we collected a total of 259 animal-derived foods (168 chicken and 91 pork) from 16 supermarkets and farmer's markets in six regions of Beijing, China. The prevalence of P. aeruginosa in chicken and pork was 42.1 %. The phenotypic antimicrobial susceptibility testing showed that 69.7 % of isolates were MDR, and isolates from Chaoyang district exhibited a higher resistance rate compared to that from Xicheng district (p < 0.05). P. aeruginosa isolates exhibited high levels of resistance against β-lactams (91.7 %), cephalosporins (29.4 %), and carbapenems (22.9 %). Interestingly, none of strains showed resistance to amikacin. Whole-genome sequencing showed that all isolates carried various kinds of antimicrobial resistance genes (ARGs) and virulence genes (VGs), especially for blaOXA genes and phz genes. Multilocus sequence typing (MLST) analysis indicated that ST111 (12.8 %) was the most predominant ST. Notably, the emergence of ST697 clones in food-borne P. aeruginosa was firstly reported. In addition, the toxin pyocyanin was detected in 79.8 % of P. aeruginosa strains. These findings help to decipher the prevalence and the strong toxigenic ability of MDR P. aeruginosa from animal-derived foods and highlight the effective supervision of animal-derived food hygiene should be strengthened to prevent the spread of ARGs in a One Health strategy.

Research on quality and shelf life of cool meat of some popular chicken breeds in Viet Nam

In the world, almost all chicken meat is used in chilled or frozen meat to ensure quality and food hygiene and safety, but in Viet Nam, the habit of using hot chicken meat is still quite common (do not lower the carcass temperature after slaughter, in storing, transporting or consuming),&amp;nbsp; leading to a very high risk of food poisoning from this raw material. The study was conducted to evaluate the quality of cool (chilled) chicken meat of 02 common breeds of chicken raised in Viet Nam, Indian River Meat (coding C2) and Tam Hoang (coding C3), raised at commercial chicken farms, slaughtered and chilled at the factory of 3F Food Co., Ltd (Binh Duong province). Chicken carcasses were chilled down to 0-4&amp;deg;C immediately after slaughter and then cut and packed for transportation at this temperature. This study has developed 19/75 sensory property terms that strongly influence the overall quality of cool chicken meat. The results of evaluating the quality of cool chicken meat at 1, 3, 5, 7, 10, and 14 days showed that, in the period from day 1 to day 5, the values of pH, TVB-N, and total aerobic microorganisms (TAM) values of chicken breasts and thighs of both C2 and C3 showed very little variation and were within the allowable limits, respectively. The sensory properties were evaluated not to be inferior to that of freshly slaughtered meat surgery. By day 7, there were signs of quality deterioration, pH, TVB-N, and TAM all exceeded the regulations, and the level of bad sensory properties gradually increased. Thus, chicken meat products in this study should be stored for up to 5 days.

MICROBIOLOGICAL PURITY IN FOOD CHAIN

In addition to microbiological criteria for food (food safety criteria and hygiene criteria in the production process), microbiological purity criteria are a very important link in the microbiology of the food chain. Swab samples of equipment, devices, accessories, work surfaces, work clothes and hands of workers engaged in production, processing and traffic in facilities and vehicles that come into contact with food, and where there is a risk of the appearance and spread of an infectious disease, were used for testing. The examined samples originated from facilities for the production, processing and distribution of food, restaurants and other catering facilities where food is served, educational and social protection facilities (accommodation facilities) and vehicles that come into contact with food. The study was carried out during year 2020 and included 2,958 samples. Laboratory analysis of swab samples was performed using BAS EN ISO 4833-1:2014, BAS EN ISO 21528-2:2018, BAS EN ISO 11290-1:2018 and BAS EN ISO 6579-1:2018 methods. The aim of the study is to assess the microbiological purity in the food chain. Of the total number of analyzed swab samples, 94.22% were satisfactory, and 5.78% were unsatisfactory. Observed in relation to the total number of analyzed samples, 77.19% of the samples were unsatisfactory due to the increased number of aerobic microorganisms at 30°C, and 22.81% due to the increased number of Enterobacteriaceae. Pathogens Salmonella spp. and Listeria monocytogenes were not isolated in any swab sample. The obtained results indicate that the general level of hygiene in the production and distribution of food is at a high level, especially due to the absence of pathogens Salmonella spp. and Listeria monocytogenes, but that there is still a risk of contamination by Enterobacteriaceae, which are indicators of the hygiene of the production process.

The Relationship between Knowledge and Attitudes of Food Handlers with the Implementation of Food Hygiene Sanitation at Restaurants in Minas District in 2022

&lt;div&gt;&lt;table cellspacing="0" cellpadding="0" align="left"&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td align="left" valign="top"&gt;&lt;p&gt;&lt;em&gt;Food and drink are the most important necessities of life and have the potential to be contaminated with pathogenic bacteria. Factors that influence food quality are the behavior of food handlers in the application of personal hygiene and food sanitation. This study aims to determine the relationship between the knowledge and attitudes of food handlers and the application of food sanitation hygiene in restaurants in Minas District. This research is a quantitative research with cross sectional research design. The location in the research is a restaurant in Minas District. The time of this research was conducted from March to May 2022. The research population was all food handlers at restaurants in Minas District, 18 restaurants in Minas District consisting of 36 food handlers. The sampling technique is total sampling. The sample in this study were 36 people. The type of data in this study is primary data obtained by direct observation Primary data obtained from surveys to locations in restaurants in Minas District and direct interviews with respondents using questionnaires and observation sheets. Data collection was carried out by direct observation and interviews with food handlers using a questionnaire. Data analysis with chi square test. The results showed that there was a significant relationship between the knowledge of food handlers and the application of food sanitation hygiene (p-value = 0.005) and there was a significant relationship between the attitudes of food handlers and the application of food sanitation hygiene (p-value = 0.002). It is recommended that food handlers should wash their hands with soap and running water before doing work, wear masks and not chat while processing food.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt; &lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;/div&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Keywords: Attitude, Food Handlers, Hygiene, Knowledge, Sanitation&lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;

THE IMPORTANCE OF URINE RECOVERY FROM MUNICIPAL WASTEWATER

Urine contains a high concentration of nutrients that could increase water pollution and corrosion in the sewerage system. Along with the decrease in global phosphorus reserves, this condition may aggravate the worldwide population’s vulnerability in food security, drinking water, sanitation, and hygiene. This paper aims to gain more knowledge on the importance of urine recovery from municipal wastewater. The previous implementation of the urine separation system, the importance of urine diversion, the potential product, and technologies for urine recovery was briefly described. Overall, urine diversion is expected to address those environmental problems by reducing water pollution and organic loading in wastewater treatment plants, providing valuable nutrients for agricultural production, and lessening the economic cost of improper sanitation.

Association of food safety knowledge and practice with microbiological contamination in street vended fruit juice: A cross-sectional study in Chattogram metropolitan city

In Bangladesh, the cost, taste, and warm, humid climate all encourage street juice consumption. However, practices for making street juices safely have come under threat, which has led to microbial growth in the juices. The purpose of this study is to look into the practices and cleanliness of the street sellers as well as the microbiological load. A pretested questionnaire was used to evaluate 71 roadside vendors' awareness of food safety practices. For the purpose of microbiological quantification, representative samples of 10 lemon juice and 10 sugarcane juice were obtained from 20 merchants out of the 71 respondents. The range of Total Plate Count (TPC) and Total Coliform Count (TCC) for lemon juice was 8.58×102 -4.38×104 cfu/ml and 6-34 cfu/ml respectively. For sugarcane juice the counts were 1.24×104 -8.34×104 cfu/ml and 17-54 cfu/ml respectively. Some food safety and hygiene practices and knowledge showed significant associations with the microbial load in the fruit juices including lack of safety knowledge on food poisoning (70%), presence of microorganism on dirty hands (70%), elevation of contamination on food by insanitary surroundings (70%) reluctance to wearing gloves (75%), poor waste management facilities (73%). Therefore, the study recommends focused food safety training to minimize microbial contamination.

THE EFFECT OF COLD CHAIN DISRUPTION ON THE MICROBIOLOGICAL PROFILE OF CHILLED FISH

Cold chain interruption during transport of samples to the laboratory may become a confounder in food hygiene practice. This study evaluates the influence of inadequate transport conditions on the microbiological quality of fish fillets from common carp (Cyprinus carpio), Atlantic salmon (Salmo salar), and Atlantic cod (Gadus morhua) packaged in plain, vacuum, or modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 3, 5, 8, 11, 14, 17, 20, and 25 °C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), β-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the normal temperature. Variability was observed even in the initial microbial contamination of fish fillets. Storage at higher temperatures led to an increase in microbial contamination of fish fillets Different types of packaging also played a role. In non-fatty fish (cod), CO2-containing MAP led to a decrease in pH and, therefore, to lower microbial growth. In fatty fish (salmon), the presence of CO2 did not lead to the reduction in pH and the degree of microbial contamination was, therefore, not affected by this intrinsic factor. If cold chain interruption occurs during the transport of samples to the laboratory, it is necessary to perform the analysis immediately as even storage in cold conditions until the next day can lead to increased levels of microbial contamination of such samples.

Recent Advances, Challenges, and Future Perspectives of ZnO Nanostructure Materials Towards Energy Applications.

In this approach, zinc oxide (ZnO) is a multipurpose substance with remarkable characteristics such as high sensitivity, a large specific area, non-toxicity, excellent compatibility, and a high isoelectric point, which make it attractive for discussion with some limitations. It is the most favorable possible option for the collection of nanostructures in terms of structure and their characteristics. The development of numerous ZnO nanostructure-based electrochemical sensors and biosensors used in health diagnosis, pharmaceutical evaluation, food hygiene, and contamination of the environment monitoring is described, as well as the production of ZnO nanostructures. Nanostructured ZnO has good chemical and temperature durability as an n-type semiconducting material, making it useful in a wide range of uses, from luminous materials to supercapacitors, batteries, solar cells, photocatalysis, biosensors, medicinal devices, and more. When compared to the bulk materials, the nanosized materials have both a higher rate of disintegration and a higher solubility. Furthermore, ZnO nanoparticles are regarded as top contenders for electrochemical sensors due to their strong electrochemical behaviors and electron transmission characteristics. The impact of many factors, including selectivity, sensitivity, detection limit, strength, and structures, arrangements, and their respective functioning processes, has been investigated. This study concentrated a substantial amount of its attention on the recent advancements that have been made in ZnO-based nanoparticles, composites, and modified materials for use in the application areas of energy storage and conversion devices as well as biological applications. Supercapacitors, Li-ion batteries, dye-sensitized solar cells, photocatalysis, biosensors, medicinal, and biological systems have been studied. ZnO-based materials are constantly analyzed for their advantages in energy and life science applications.

Implementation of a Vacuum Sealer to Improve the Quality and Quantity of Neng Nana's UMKM

In this modern era, frozen food is increasingly popular for consumption by the public. Not only for personal consumption, but also for the needs of food businesses such as restaurants, cafes or catering. The need for frozen food is growing, especially as more people choose to store food for longer periods of time. However, when frozen food is stored improperly, it can cause the quality of the food to decrease and even affect the health of consumers. Therefore, food businesses need to consider the right way to store frozen food. UMKM Neng Nana is engaged in Frozen Food with several products of instant baso aci, aroma roll sticks, mini spring rolls, baso aci seblak, melted bananas etc. UMKM Neng Nana is located in Housing Ardimulyo Kav. H no 4 Singosari Kab. Poor. In the packaging process for products, partners are still packaging using ordinary plastic, and have not been packaged using airtight packaging. As a food that is classified as semi-moist food, Mitra's products are foods that deteriorate quickly. The packaging at UMKM Neng Nana is still relatively conventional because they only use ordinary sealers, while their processed products come from semi-wet ingredients which require more effort to keep the products fresh. Vacuum sealers are a very important tool for frozen food businesses. In the frozen food business, food hygiene and quality must always be maintained.