Food Safety Compliance Research Articles

Analysing Food Safety Compliance in Toronto: Identifying Current Hazards and Challenge

Abstract. This research conducts an in-depth investigation into the current state of food safety compliance in Toronto, thoroughly examining the present condition of food safety in the city. By utilizing a comprehensive dataset that includes a wide variety of dining establishments and their respective inspection results, the study employs advanced statistical methods for both analysis and visualization. These methods include the development of logistic regression models to identify significant patterns and trends. The goal is to highlight areas that require immediate attention or policy adjustments through a detailed examination of inspection reports, types of violations, violation frequencies, inspection dates, and the nature of the violations. Finally, the findings of the study strongly suggest that the government should increase the frequency of inspections, particularly during certain seasons, across various types of food businesses, and for specific types of violations, to enhance local food safety and protect the health of every Toronto resident.

Hyperspectral Imaging Combined with Machine Learning Can Be Used for Rapid and Non-Destructive Monitoring of Residual Nitrite in Emulsified Pork Sausages

The non-destructive and rapid monitoring system for residual nitrite content in processed meat products is critical for ensuring food safety and regulatory compliance. This study was performed to investigate the application of hyperspectral imaging in combination with machine learning algorithms to predict and monitor residual nitrite concentrations in emulsified pork sausages. The emulsified pork sausage was formulated with 1.5% (w/w) sodium chloride, 0.3% (w/w) sodium tripolyphosphate, 0.5% (w/w) ascorbic acid, and sodium nitrite at concentrations of 0, 30, 60, 90, 120, and 150 mg/kg, based on total sample weight. Hyperspectral imaging measurements were conducted by capturing images of the cross-sections and lateral sides of sausage samples in a linescan mode, covering the spectral range of 1000–2500 nm. The analysis revealed that higher nitrite concentrations could influence the protein matrix and hydrogen-bonding capacities, which might cause increased reflectance at approximately 1080 nm and 1280 nm. Machine learning models, including XGBoost, CATboost, and LightGBM, were employed to analyze the hyperspectral data. XGBoost demonstrated the best performance, achieving an R2 of 0.999 and a root mean squared error of 0.095, highlighting its high predictive accuracy. This integration of hyperspectral imaging with advanced machine learning algorithms offers a non-destructive and real-time method for monitoring residual nitrite content in processed meat products, noticeably improving quality control processes in the meat industry. Additionally, real-time implementation in industrial settings could further streamline quality control and enhance operational efficiency. Further research should focus on validating these findings with larger sample sizes and more diverse datasets to ensure robustness.

Microfluidic Detection Platform for Determination of Ractopamine in Food.

A novel microfluidic ractopamine (RAC) detection platform consisting of a microfluidic RAC chip and a smart analysis device is proposed for the determination of RAC concentration in meat samples. This technology utilizes gold nanoparticles (AuNPs) modified with glutamic acid (GLU) and polyethyleneimine (PEI) to measure RAC concentration in food products. When RAC is present, AuNPs aggregate through hydrogen bonding, causing noticeable changes in their optical properties, which are detected using a self-built UV-visible micro-spectrophotometer. Within the range of 5 to 80 ppb, a linear relationship exists between the absorbance ratio (A693nm/A518nm) (Y) and RAC concentration (X), expressed as Y = 0.0054X + 0.4690, with a high coefficient of determination (R2 = 0.9943). This method exhibits a detection limit of 1.0 ppb and achieves results within 3 min. The practical utility of this microfluidic assay is exemplified through the evaluation of RAC concentrations in 50 commercially available meat samples. The variance between concentrations measured using this platform and those determined via liquid chromatography-tandem mass spectrometry (LC-MS/MS) is less than 8.33%. These results underscore the viability of the microfluidic detection platform as a rapid and cost-effective solution for ensuring food safety and regulatory compliance within the livestock industry.

Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation

AbstractThis study evaluated the efficacy of cooking processes in natural and forced convection systems, for ensuring microbiological safety in industrial‐scale ham production. The cold point of the tanks was determined by measuring the water temperature every 2 min, with a maximum variation of 1.4°C between different regions of the tanks. The calculation of the lethal value (Fcal) was carried out using Enterococcus faecalis as the target microorganism due to its high resistance to heat treatment. The cooking temperature was measured at the geometric center of the ham and, in both convection systems, it reached the Fref value (23.6 min), necessary to achieve a reduction of 8 log (8 D), with Fcal of 45.7 and 45 min of cooking in the natural and forced convection systems. Both convection systems achieved microbial reductions exceeding 15‐log cycles (15 D), surpassing regulatory requirements despite occasional core temperatures below standard thresholds. In both systems (natural and forced), the cold spot was found on the left side, at a lower height, and toward the front of the tank. After heat treatment, no microorganisms were detected in the ham cooked in natural or forced convection systems. Both systems (natural and forced convection) proved viable at an industrial scale, provided that appropriate cooking protocols are followed.Practical ApplicationsThe practical applications of this study are significant for the food industry and regulatory bodies involved in food safety. These include quality assurance in ham production, food safety compliance, process optimization, risk mitigation, and guidance for industrial practices. Overall, this study has practical implications for improving food safety, quality control, and production efficiency in the ham industry. It fills a gap in validation studies on industrial‐scale ham cooking, providing valuable information for industry stakeholders and regulatory bodies alike.

The Importance of Social Equity and Exchange to Achieve Food Safety Compliance During a Food Safety Crisis in the Restaurant Environment

ABSTRACT The impact of COVID-19 has resulted in permanent improvements in the restaurant industry. Protocols demanded by the FDA spurred the implementation of heightened food safety improvements that continued in post-pandemic times, this study investigated the impact of restaurant employees’ perception of managerial behaviors on their intention to comply with the new food safety expectations. Using Social Equity and Exchange theories as the structural basis, 2080 restaurant employees were surveyed to explore the factors of gain, responsibility, pride, trust, and value impacting intentions to comply with food safety expectations. Using PLS-SEM analysis, results suggest that valued social interactions/exchanges between subordinates and management significantly improved food safety compliance intentions among employees. Gain, responsibility, and pride together account for 60.2% variance in trust and 63.6% variance in value.

The awareness-to-agreement-to-adherence model of the food safety compliance: the case of street food consumers in Manila City, Philippines

The awareness-to-agreement-to-adherence model of the food safety compliance: the case of street food consumers in Manila City, Philippines

Challenges to Compliance and Adherence to Personal Hygiene and Food Safety Among Foodservice Workers in Hospitals of Mogalakwena Municipality, Limpopo Province

Background: Foodborne illnesses could result from food handlers acquiring bacteria that make them dangerous for humans to consume. Non-adherence to personal hygiene and food safety can impact how well patients' conditions are managed and aggravate illnesses during hospital stay. Therefore, this study seeks to explore factors that may impact adherence to personal hygiene and food safety among hospital food service workers. Methods: Qualitative exploratory study design was used to extract data from food handlers at Mokopane and Voortrekker hospitals in Mogalakwena municipality of Limpopo province, South Africa. Twenty-one participants were purposively sampled, and face-to-face interviews were conducted using voice recorders and field notes for non-verbal cues. Tesch’s eight steps, inductive, descriptive, and open coding techniques were used to analyse data. Results: Factors reportedly affecting personal hygiene and food safety include knowledge of the importance of adherence to personal hygiene and food safety, personal preferences and attitude towards personal hygiene, and lack of uniform and inspection. Non-adherence is affected by cultural norms regarding the wearing of wedding rings and bracelets on the wrist. Conclusion: This study recommends regular internal and external food safety compliance and monitoring. The leadership of the hospital's food service department should be strengthened, and food handlers should get regular in-service training.

Rapid testing of antibiotic residues to increase food safety awareness of animal origin.

Antibiotics are used to improve growth, reduce disease, and decrease mortality in animals grown for food. The government regulates and prohibits the use of antibiotics, in particular, the use of antibiotic growth promoter (AGP) in livestock; however, it is not yet known whether the use of antibiotics is in accordance with regulations so that there are no antibiotic residues in food of animal origin. To ensure food safety of animal origin and to raise awareness of food safety, it is necessary to detect antibiotic residues in fish, eggs, and chicken meat from Yogyakarta Special Province through monitoring and monitoring. To ensure food safety and regulatory compliance in food samples, antibiotic residue screening techniques are essential. A number of methods, such as time-consuming and costly chromatographic and spectroscopic methods, have been developed for the detection of antibiotic residues in food samples; however, not all laboratories have these facilities. Therefore, a rapid diagnosis of food of animal origin is required. The purpose of this study was to rapidly test antibiotic residues by using Premi®test kits (R-Biopharm AG, Germany) to increase awareness of food safety of animal origin. We tested 345 animal-based food samples from traditional markets, supermarkets, and central markets in five districts of Yogyakarta Special Province for antibiotic residues using rapid test kits and observation questionnaires to identify risk factors. The presence of antibiotic residues in food-animal origin samples from the Yogyakarta region had an antibiotic residue level of 9.28% (32/345), consisting of fish samples 11.3% (18/97), eggs 15.65% (1/114), and chicken meat samples 0.87% (13/102). The highest percentage of samples positive for residual antibiotics was 21.9% (7/32) from supermarket meat samples. The highest amounts of antibiotic residues were found in fish samples collected from Sleman Regency, up to 25% (8/32), whereas in supermarket fish samples, there were as high as 18.8% (6/32). Antibiotic residues in animal-based food can be attributed to various factors, including product source, transportation conditions, and environmental conditions. The widespread distribution of antibiotic residues in fish comes from environmental conditions during maintenance, distribution, and retailing. Monitoring antibiotic residue prevalence in food-animal origins, particularly chicken meat, eggs, and fish, is crucial for improving animal food quality and safety.

Analysis of interplay between food safety systems and halal standards in Indonesia

The present work aimed to develop a comprehensive certification process for halal food products within the Indonesian agribusiness, which integrates food safety and halal standards. The objective was to reduce financial barriers, certification burden, and workforce shortages currently impeding the establishment of quality halal food supply chains. To achieve this aim, Interpretive Structural Modelling (ISM) was used to elucidate the complex relationships between decision variables in the halal certification process. Data collection included interviews with sectoral experts overseeing food safety and halal compliance. The present work identified 17 strategic variables crucial to integrating the Halal Assurance System (HAS) with food safety using ISM analysis. The findings of the ISM model showed 11 hierarchical levels of integration between the HAS and food safety, identifying key factors influencing produce security mechanisms. Additionally, the present work emphasised the significance of transparency, proper handling of produce, and efficient certification processes for businesses operating in the global food sector. This proposed framework not only offers practical guidance for enhancing food security, but also correlated certification processes with supply chain objectives, thereby bridging the gap between theory and practice.

Food safety and dietary diversity in African urban cities: evidence from Ghana

BackgroundFood safety is integral to food security and is increasingly becoming a significant concern in the urban areas of Africa, which are rapidly growing in population. In the case of Ghana, many urban households depend on traditional open-air markets for most of their food needs. However, these urban food markets also depend on domestic food supply chains, which are prone to risks, including poor hygiene and sanitation and weather seasonality. Food safety compliance has associated costs which increase the unit cost of food products. Thus, higher food price is a risk factor to food availability and accessibility—fundamental pillars of food security.MethodWe use food microbial data and food retail data from food market surveys in major cities in Ghana to assess the safety of selected fresh food commodities and how retailers handle the food products they sell. Additionally, based on a two-wave balanced panel household data, we used fixed effects Poisson and Correlated Random Effects (CRE) Probit models to estimate the effect of weather seasonality on the incidence of diarrhoea and urban household dietary diversity score (HDDS). A final sample of 609 households and 565 market respondents participated in the study.ResultsOur findings show that selected food samples tested positive for Staphylococcus aureus and E.coli and had aflatoxin B1 levels above 5.0 ppb. Additionally, the household incidence of diarrhoea/vomiting, a proxy for food safety status, is higher in the dry season. In the dry season, the household incidence of diarrhoea/vomiting increases on average by a probability of 38% points compared to the rainy season. Regarding HDDS, the average HDDS is 7.3; however, we did not find the effect of seasonality on HDDS to be significant.ConclusionsAlthough urban food availability and household dietary diversity are not challenges for many urban households, food safety is a challenge in the major food markets in Ghanaian cities and is associated with weather seasonality. Foods available in traditional open-air markets are not always safe for consumption, undermining households’ food security. Weak enforcement of food safety regulations contributes to the food safety challenges in Ghanaian urban food markets.

Safe plates in the school space: Investigating compliance of food safety standards among school-based food service providers

Enhancing food safety measures within School-Based Food Service Providers (SBFSPs) is essential to safeguarding the well-being of students and school staff against foodborne risks. This study aims to assess the compliance of SBFSPs in primary and secondary schools with documentation protocols related to Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), and the necessary operational permits. We conducted a descriptive-correlational study spanning from April 2020 to March 2022, involving 138 public and private elementary and high schools selected through proportional stratified sampling. Each school underwent an audit using standardized checklists for GMP, GHP, and HACCP. Descriptive statistics, Fleiss Kappa, and Pearson chi-square tests were employed for data analysis. The results indicate that the participating schools do not meet the documentation requirements for GMP/GHP (29.7%), HACCP (2.9%), and operational permits (55.1%). Additionally, the schools received a "Very Poor" rating in terms of food safety compliance, with weighted mean rating scores of 2.45 ± 0.73 (GMP/GHP), 0.09 ± 0.02 (HACCP), and 1.69 ± 0.40 (operational permits). Furthermore, a significant relationship was observed between GMP/GHP and HACCP compliance and the characteristics of SBFSPs such as school kinds, types, places, and categories. The school GMP/GHP and HACCP compliance were also associated to the health permit of SBFSP personnel, authority to operate and manage school, and food handlers training. This study emphasizes the enforcement of compliance to food safety regulations, need to provide schools with adequate facilities and infrastructure, to promote a safe food production and consumption environment. It also underscores the importance of establishing partnerships for support and educating school personnel, especially those involved in food production and consumption, about GMP/GHP and HACCP principles to ensure the safety of meals for students, teachers, and other educational stakeholders. The need for certification of food handler in schools are of paramount importance, thereby advocating for increased food safety education.

Assessing Food Safety Risks in Wafer Production

Ensuring food safety and halal compliance is crucial for the competitiveness of food products, especially in Indonesia where issues with unsafe and non-halal food distribution persist. This research investigates the implementation of food safety and halal systems in the wafer production process. Through employee interviews and utilizing the 5W + 1H method, alternative strategies and risk controls are identified. The study reveals that the company's efforts to enhance food safety and halal compliance include implementing the HACCP system and the Halal Product Guarantee System. Observations indicate that continuous monitoring of the HACCP system in the production area is essential for improving food quality and safety. This research bridges a gap in understanding the implementation of food safety and halal systems in the food industry, providing insights for companies aiming to enhance their practices and meet regulatory requirements effectively. Highlights : Investigation into food safety and halal systems in wafer production. Utilization of employee interviews and 5W + 1H method for analysis. Implementation of HACCP and Halal Product Guarantee System to enhance compliance and quality. Keywords : Food safety, halal compliance, wafer production, HACCP system, risk controls

We are What we Eat: Consumer Perception-Based Food Safety Compliance of Food lane Night Market in San Jose, Nueva Ecija, Philippines

The study aimed to assess the food safety compliance of Food lane Night Market in San Jose City, Nueva Ecija, Philippines. It specifically examined the demographic profile of consumers based on sex, age, occupation, and number of visits. Additionally, the study investigated significant differences and relationships in the assessment of food safety compliance when grouped by demographic profile. A quantitative descriptive research design was used, involving 273 respondents aged 18 and above who had dined at least once at the ood lane Night Market. Data was collected using a 4-point Likert scale and printed survey questionnaires distributed directly to consumers. Frequency and percentage distribution described the respondents’ demographic profiles. ANOVA and T-tests examined significant differences between consumers’ socio-demographic profiles and their assessment of food safety compliance, while Pearson R Correlation tested for a significant relationship between consumers’ demographic profiles (age and number of visits) and their assessment of food safety compliance. The study found that the food lane Night Market complies with the WHO’s Five Keys to Safer Food: keep clean, separate raw and cooked food, cook food thoroughly, keep food at safe temperatures, and using safe water and raw materials. Most respondents were female, primarily students aged 20 and below, who had visited the market more than five times. No significant difference was found between consumers’ socio-demographic profiles (sex and occupation) and their assessment of food safety compliance. Additionally, there was no significant relationship between consumers’ socio-demographic profiles (age and number of visits) and their assessment of food safety compliance, except for a significant relationship between the number of visits and the assessment of cooking food thoroughly. Based on these findings, an action plan to improve food safety compliance at food lane Night Market was proposed.

If it is Not Safe, it is Not Food: World Health Organization (WHO) Food Safety Compliance and Behavioral Intention in Family-Owned Restaurant in San Jose, Nueva Ecija, Philippines

If it is Not Safe, it is Not Food: World Health Organization (WHO) Food Safety Compliance and Behavioral Intention in Family-Owned Restaurant in San Jose, Nueva Ecija, Philippines

Centrifugal microfluidic system for colorimetric sample-to-answer detection of viral pathogens.

We describe a microfluidic system for conducting thermal lysis, polymerase chain reaction (PCR) amplification, hybridization, and colorimetric detection of foodborne viral organisms in a sample-to-answer format. The on-chip protocol entails 24 steps which are conducted by a centrifugal platform that allows for actuating liquids pneumatically during rotation and so facilitates automation of the workflow. The microfluidic cartridge is fabricated from transparent thermoplastic polymers and accommodates assay components along with an embedded micropillar array for detection and read-out. A panel of oligonucleotide primers and probes has been developed to perform PCR and hybridization assays that allows for identification of five different viruses, including pathogens such as norovirus and hepatitis A virus (HAV) in a multiplexed format using digoxigenin-labelled amplicons and immunoenzymatic conversion of a chromogenic substrate. Using endpoint detection, we demonstrate that the system can accurately and repetitively (n = 3) discriminate positive and negative signals for HAV at 350 genome copies per μL. As part of the characterization and optimization process, we show that the implementation of multiple (e.g., seven) micropillar arrays in a narrow fluidic pathway can lead to variation (up to 50% or more) in the distribution of colorimetric signal deriving from the assay. Numerical modeling of flow behaviour was used to substantiate these findings. The technology-by virtue of automation-can provide a pathway toward rapid detection of viral pathogens, shortening response time in food safety surveillance, compliance, and enforcement as well as outbreak investigations.

Food safety training influence on food service workers’ knowledge and compliance to Malaysia Food Hygiene Regulations 2009

This study was conducted to evaluate the influence of food safety training on the knowledge and compliance of food service workers with Malaysia Food Hygiene Regulations 2009 in Cyberjaya, Selangor, Malaysia. Data were collected from 261 food service workers (108 casual dining restaurant owners and 153 food handlers) through a survey by means of a questionnaire which consisted of questions on business and premises profiles, history of premises inspection and knowledge of food hygiene aspects as outlined in the Malaysia Food Hygiene Regulations 2009. The results showed that there was a significant positive association (p<0.05) between attending food safety training and the level of respondents’ knowledge of Malaysia Food Hygiene Regulations 2009. There was a significant positive association (p<0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with different food safety training providers. There was also a significant positive association (p<0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with food safety training sources. In conclusion, over half of the food service workers showed satisfactory food safety knowledge and compliance with Malaysia Food Hygiene Regulations 2009. This study found that there was a significant relationship (p<0.05) between food service workers’ knowledge and compliance with Malaysia Food Hygiene Regulations 2009. A significant relationship (p<0.05) was also found in knowledge and level of compliance with all food safety training factors (food safety training attendance, food safety training providers and food safety training sources) in the Malaysia Food Hygiene Regulations 2009. Hence, hypotheses H1, H2 (H2a, H2b, H2c) were accepted. It is suggested that in related future research, data are collected from a larger sample size and at different locations to gain more comprehensive outcomes.

Fast, portable, selective, and ratiometric determination of ochratoxin A (OTA) by a fluorescent supramolecular sensor

Ochratoxin A (OTA), a mycotoxin found in various food items, possesses significant health risks due to its carcinogenic and toxic properties. Thus, detecting OTA is crucial to ensure food safety. Among the reported analytical methods, there has yet to be one that achieves fast, selective, and portable detection of OTA. In this study, we explore a novel supramolecular sensor, DOCE@ALB, utilizing human serum albumin as the host and a flavonoid fluorescent indicator as the guest. On the basis of indicator displacement assay, this sensor boasts an ultra-fast response time of just 5 s, high sensitivity with a limit of detection at 0.39 ppb, exceptional selectivity, and a noticeable ratiometric fluorescence response to OTA. This discernible color change and portability of the sensor make it suitable for on-site OTA detection in real food samples, including flour, beer, and wine, simply using a smartphone. In comparison to previously reported methods, our approach has showcased notable advantages in both response time and portability, addressing a critical need for food safety and regulatory compliance.

Assessing Food Safety Compliance in a Small-Scale Indian Food Manufacturer: Before and after Certification of the Food Safety Management System and Foreign Supplier Verification Program

The implementation of food safety management systems has a great influence on global food safety and security, especially for developing nations. The principles of the Hazard Analysis and Critical Control Points are crucial for food safety and are the basis of food safety management systems. The purpose of this study was to assess the food safety management systems of a selected small-sized food company in India, both before and after certification of the International Organization for Standardization (ISO) 22000 and the Foreign Supplier Verification Program (FSVP). This company manufactured traditional fried vegetable snacks using manual processing. The effectiveness of these certifications was assessed through direct audit. The integrated FSVP and ISO 22000 audit checklist were elaborated and applied in this study. It was shown that the certification significantly improved (97.14%) food safety system conformity in the company in question. Before certification, many non-compliances were found, especially for HACCP implementation. After certification, the only non-conformity concerned pest control. The integrated FSVP and ISO 22000 audit checklist used for the assessment enabled an evaluation of several factors: the food quality and safety compliance level, the effectiveness of certification, and the readiness of the small-sized Indian snack producer to develop the export of their products to the U.S. and other developed countries. It was shown that certification enabled a small-sized Indian food producer to meet the requirements of ISO 22000 and FSVP, which are the prerequisites for exporting to the U.S. and other developed countries.

Restaurant worker food safety and sanitation compliance behavior in times of crisis: an investigation of transactional leadership behavior effectiveness

ABSTRACT This study investigated the use of the transactional leadership style (TLB) by restaurant managers and its effect on food safety compliance by restaurant employees in the United States. Utilizing parallel mediation analyses, the study investigated the impact that fear, responsibility, knowledge, and gain had on compliance. Results provide theoretical and practical implications related to the effective use of TLB in motivating compliance amongst employees. The importance of implementing disciplinary actions for noncompliance is suggested and results indicate that compliance was more likely when employees felt a sense of responsibility, understood food safety rules, and believed they would experience gain.

Microbiological Survey and Antimicrobial Resistance of Foodborne Bacteria in Select Meat Products and Ethnic Food Products Procured from Food Desert Retail Outlets in Central Virginia, USA.

In food desert areas, low-income households without convenient transportation often shop at small, independently owned corner markets and convenience stores (SIOMs). Studies indicate a higher potential for reduced product quality and safety of foods sold at SIOMs, with more critical and non-critical code violations in the region. This study aimed to assess the difference in market scale on the microbiological quality in select food products procured from food deserts in Central Virginia. A total of 326 samples consisting of meat products (i.e., ground beef, chicken, and sausage), ethnic food products (i.e., ox tail, stock fish bite, egusi ground, and saffron powder), and food packaging surfaces procured from ten registered SIOMs and nine large chain supermarkets (LCSMs) between August 2018 and March 2020 were evaluated. Higher levels of aerobic mesophile and coliform counts were found in SIOMs-acquired samples than in LCSMs-acquired samples, as demonstrated by the lower food safety compliance rate of SIOMs. Regardless of SIOMs or LCSMs, Campylobacter, E. coli, Listeria, and Salmonella were detected in 3.6%, 20.9%, 5.5%, and 2.7% of samples, respectively. The majorities of Campylobacter (75%, 6/8) and Salmonella (83.3%, 5/6) detected were from SIOMs-acquired samples including ethnic food products. Among the tested antimicrobials, AMP (100%) and TOB (100%) showed the highest frequency of resistance among Campylobacter, TCY (69.9%) among E. coli, NAL (100%) among Listeria, and TCY (50%) among Salmonella, respectively. The prevalence of multi-drug resistance (MDR) and non-susceptibility in Campylobacter and non-susceptibility in Listeria isolated from SIOMs-acquired food products were lower than those isolated from LCSMs-acquired samples. A higher price of the same brand name commodity sold at SIOMs than those sold at LCSMs was also observed, indicating an increased financial burden to economically challenged residents in food desert areas, in addition to food safety concerns. Elaborated and in-depth research on a larger-scale sample size with a greater diversity of products is needed to determine and intervene in the cause(s) of the observed differences in the prevalence of the pathogens and AMR profiles.