Food Safety Measures Research Articles

Hemolysin III drives neuroinvasion and meningitis while impacting desiccation resilience in Cronobacter sakazakii.

The ability of Cronobacter sakazakii to cause severe neonatal infections, particularly meningitis, presents a significant public health concern, yet the molecular mechanisms that enable its neuroinvasion remain poorly understood. In this study, we identify Hemolysin III (Hly III), encoded by the ESA_00432 gene, as a key factor in the bacterium's ability to cross the blood-brain barrier (BBB) and initiate meningitis. Our findings demonstrate that Hly III is essential for efficient invasion of human brain microvascular endothelial cells (HBMECs) and subsequent brain colonization in a rat model, underscoring its critical role in neurotropism. Furthermore, we show that the absence of Hly III results in enhanced environmental resilience, as indicated by increased desiccation resistance and hydrophilicity. This metabolic trade-off between virulence and environmental adaptability reveals a novel aspect of C. sakazakii's pathogenesis and survival strategies. These insights open new avenues for developing targeted interventions to prevent neonatal meningitis and enhance food safety measures against this opportunistic pathogen.

Evaluating the Relationship Between Medication Adherence, Dietary Practices, and Physical Activity in Heart Transplant Recipients.

Medication adherence is critical to improve quality of life, reduce transplant-related complications, and increase survival. Nonadherent health behaviors after heart transplantation lead to increased morbidity and mortality, decreased quality of life, increased medical costs, and overuse of healthcare services in heart transplant patients (HTR). This study examined the relationship between heart transplant recipients' medication adherence, dietary practices, and physical activity. This cross-sectional study was conducted at a university hospital's Heart and Lung Transplant Outpatient Clinic. The sample included adult HTR who had undergone transplantation at least 6 months prior. Data were collected using the Basel Assessment of Adherence to Immunosuppressive Medication Scale, a Nutritional Behaviors Questionnaire, and the International Physical Activity Questionnaire Short Form Statistical analyses using SPSS 24.0, with significance set at p < 0.05. Among 70 participants, 42.85% were non-adherent to immunosuppressive medications. Factors influencing adherence included age and time since transplantation. Dietary assessments revealed that while most patients practiced washing fruits and vegetables, adherence to other food safety measures was low. Physical activity levels indicated that 50% of participants were physically inactive, with high body mass index significantly correlating with lower activity levels. Patients with medication adherence had higher physical activity levels. The study highlights the critical need for targeted interventions to improve medication adherence, dietary practices, and physical activity among HTR. Addressing these factors is essential for enhancing patient outcomes, reducing morbidity and mortality, and improving quality of life posttransplant. Further research is warranted to explore the barriers and facilitators influencing these health behaviors in diverse populations.

A review of bioanalytical methods, bioaccessibility, and toxicokinetics of emerging mycotoxins enniatins and beauvericin in the context of health risk assessment.

A review of bioanalytical methods, bioaccessibility, and toxicokinetics of emerging mycotoxins enniatins and beauvericin in the context of health risk assessment.

Evaluation of microbial risk factors in prepared homemade food in Al-Zawia City, Libya.

Foodborne infections remain a public health issue, emphasizing the need to understand microbiological dangers in home food preparation. This study analyzes foodborne pathogen parameters to assess home cooking microbiological risks. A questionnaire-based cross-sectional study examined microbial 1 in home food preparation. The questionnaire gathers data providing a comprehensive understanding of microbiological risk factors. Using IBM SPSS Statistics, statistical analysis will reveal variable linkages. The study reveals profound links in home food preparation. Participants with lower levels of education have a notable correlation with increased presence of pathogens history (p=0.00638*). Significantly, 22.85% of individuals indicate a previous occurrence of foodborne infections, with Salmonella spp. (12.85%), E. coli (7.15%), and Campylobacter spp. (2.85%) being the most commonly observed. There are strong associations between hygienic practices: hand washing (p = 0.00014*), surface cleaning (p = 0.00066*), and thermometer use (p=0.00008*). Preservation behaviors exhibit notable correlations: checking expiry dates (p=0.000235*), promptly refrigerating (p&lt;0.00001*), and defrosting techniques (p=0.04882*). There is a significant correlation between education (p=0.00638*) and awareness (p=0.00129*) concerning pathogen history. Diverse sources of information indicate a non-significant association (p=0.8878). This study emphasizes the need for focused food safety measures including education and awareness to improve home food safety. Understanding these linkages allows people to adopt safer cooking practices, improving health and safety. The public health effects require awareness of home food preparation procedures to prevent microbiological risks.

Edible plants as significant sources of Blastocystis spp. infections: A systematic review and meta-analysis.

This systematic review and meta-analysis were conducted to comprehensively overview the global epidemiology and subtypes (STs) distribution of Blastocystis spp. in edible plants. A comprehensive search of various electronic databases (PubMed, Scopus, Google Scholar, and Web of Science) until May 19, 2024, found 27 studies/41 datasets meeting inclusion criteria, covering 8794 edible plants from 15 countries globally. Examined edible plants were composed of fruits (six datasets, 1198 samples), non-leafy green vegetables (10 datasets, 1158 samples), leafy green vegetables (18 datasets, 4245 samples), and uncategorized plants (seven datasets, 2193). This study revealed that 9.4% (95% CI: 6.6-13.4%) of global edible plants harbored Blastocystis spp. Fruits had the highest Blastocystis spp. contamination rate among edible plants at 12.5% (95% CI: 5.4-26.6%), followed by uncategorized plants at 10.2% (95% CI: 4.5-21.5%), leafy green vegetables at 9.3% (95% CI: 6.1-13.9%), and non-leafy green vegetables at 5.6% (95% CI: 2.5-12.1%). Sensitivity analysis evaluated weighted prevalence changes after excluding specific studies. Subgroup analysis was conducted considering publication years, countries, continents, WHO regions, sample sizes, and diagnostic methods. Interestingly, zoonotic STs (ST1 and ST3) of Blastocystis spp. have been found in edible plants. These results highlight the potential risk of Blastocystis spp. transmission through consuming contaminated edible plants, emphasizing the importance of implementing adequate food safety measures to decrease the prevalence of this parasite in the food chain.

The Role of Nanoparticles in Enhancing Preservation, Antimicrobial Protection and Packaging Innovations

In the pursuit of ensuring global food security, enhancing food safety has emerged as a critical endeavor. Nanotechnology, with its multifaceted applications, has demonstrated significant potential in revolutionizing food safety measures. This paper presents a comprehensive overview of the utilization of nanoparticles to enhance food safety across various dimensions. The antimicrobial activities of nanoparticles stand out as a promising approach to combat foodborne pathogens. Their unique physicochemical properties enable targeted and effective antimicrobial actions, mitigating microbial contamination in food products. This review delves into the diverse types of nanoparticles employed, highlighting their mode of action and outcomes in different food matrices. Another pivotal facet explored herein is the incorporation of nanoparticles in food packaging materials. This innovation addresses challenges related to shelf life extension and preservation of food quality. By imparting barrier properties, nanoparticles prevent the permeation of gases and moisture, thereby retarding spoilage and maintaining product freshness. Preservation of food quality, a paramount concern in the food industry, is also tackled within this discourse. The potential of nanoparticles to enhance sensory attributes, nutrient retention and texture of food products is elucidated. The review also contemplates future directions and research gaps in the realm of nanoparticle-based food safety strategies.

Application of High-Resolution Mass Spectrometry for Ciguatoxin Detection in Fish from the Asia–Pacific Region

Fish is a major source of protein in Asia–Pacific countries. Ciguatera fish poisoning (CFP), caused by consuming reef fish contaminated with ciguatoxins (CTXs), poses a significant health risk, affecting the neurological, gastrointestinal, and cardiovascular systems. Climate change and the global food trade are potentially major factors contributing to the expanding geographical range and frequency of CFP outbreaks. Therefore, the surveillance and monitoring of CTXs in fishery products are essential to safeguard food safety. In this study, liquid chromatography–high-resolution mass spectrometry (LC-HRMS) was used to screen for CTXs in wild-caught fish from the region. Analysis of two grouper fish samples from Okinawa, Japan, detected CTX-1B, a major CTX known to incur in fish from the Asia–Pacific region. Additionally, putative Indian Ocean CTXs (I-CTXs) were also identified. Further study with HRMS on wild-caught red emperor fish from Southeast Asia waters revealed low levels of I-CTXs as well. These findings underscore the urgent need for enhanced food safety measures and expansion of monitoring protocols to include I-CTXs. This research contributes to the global understanding of CTX distribution and confirms the importance of HRMS application in routine surveillance to mitigate the risks associated with ciguatera fish poisoning (CFP).

The food fermentation fungus Aspergillus oryzae is a source of natural antimicrobials against Listeria monocytogenes.

The food fermentation fungus Aspergillus oryzae is a source of natural antimicrobials against Listeria monocytogenes.

The Yearlong Effect of COVID-19 on Food Safety: Consumer Practices and Perceptions Using Longitudinal Consumer Surveys and Focus Groups.

Coronavirus disease 2019 (COVID-19) caused many consumers in the United States to change their perceptions and food handling practices at the height of the pandemic. We used a quantitative-qualitative mixed-method approach to assess consumers' risk perceptions and food safety practices during the COVID-19 pandemic. Nine waves of surveys were distributed to an online consumer panel over a 13-month period (April 2020-May 2021), and four waves of focus groups were conducted (May-July 2020 and June 2021). While the pandemic elevated peoples' perceptions of risks related to food safety practices, many consumers were reverting to past behaviors by May 2021. Participants asserted high confidence in their food safety measures; however, they perceived a low risk of contracting COVID-19 from food. Contrasts in food handling became apparent when assessing different age groups; observations revealed that practices in households with high-risk individuals differed significantly from those without. Although not recommended, the practice of washing produce with soap was consistent, predicting a possible continuation of this practice over time. This study highlights various factors that food safety educators and policymakers need to consider for effective communication about risks associated with food safety practices in preparation for pandemics and other major health events.

Genomic characteristics and virulence of common but overlooked Yersinia intermedia, Y. frederiksenii, and Y. kristensenii in food.

Genomic characteristics and virulence of common but overlooked Yersinia intermedia, Y. frederiksenii, and Y. kristensenii in food.

Development of the alginate-gelatin-based biosensor for quick B. subtilis detection in foods.

Development of the alginate-gelatin-based biosensor for quick B. subtilis detection in foods.

Impact of Aflatoxin on food security, health, and economics in Kenyan Peanuts: A Systematic Review

Aflatoxin contamination presents a significant threat to food security and public health in Kenya, particularly in relation to Arachis hypogaea (peanuts), a staple source of protein and income for many households. This systematic review examines the multifaceted issues associated with aflatoxins in peanuts, encompassing their nutritional benefits, health risks, and economic ramifications. Aflatoxins, toxic metabolites produced by fungi such as Aspergillus flavus, jeopardize human health, contributing to conditions like aflatoxicosis and liver cancer, particularly affecting vulnerable populations. In Kenya, the prevalence of aflatoxin contamination in peanuts is exacerbated by high humidity and inadequate post-harvest practices, leading to diminished product quality and significant health hazards. Despite regulatory measures, such as the maximum allowable aflatoxin levels established by the Kenya Bureau of Standards, many contaminated products continue to enter the market, highlighting gaps in enforcement. The economic burden of aflatoxin contamination is profound, with losses attributed to health care costs, decreased productivity, and rejected crop sales, particularly impacting smallholder farmers. It is estimated that the agricultural sector incurs billions in losses, emphasizing the urgent need for effective educational initiatives and improved agricultural practices. Through a comprehensive analysis of existing literature, this review emphasizes the importance of enhancing public awareness and implementing robust food safety measures to mitigate aflatoxin risks. Ultimately, addressing these challenges is critical to improving nutritional outcomes, safeguarding health, and promoting economic stability in Kenya's agricultural landscape.

Research on the 7-Eleven Convenience Store

7-Eleven, a global convenience store chain, has established itself as a leader in the retail industry through its extensive network of stores and emphasis on convenience. Founded in 1927, 7-Eleven has grown to operate over 70,000 locations worldwide, offering a wide range of products from snacks and beverages to essential household items. Its business model focuses on providing quick and easy access to everyday needs, often targeting busy urban and suburban populations. As consumer preferences evolve and competition intensifies, 7-Eleven faces increasing challenges. Consumers are becoming more health-conscious, demanding higher-quality products, healthier options, and improved shopping experiences. Additionally, environmental sustainability is now a critical consideration for modern retailers. In response, 7-Eleven must adapt its strategies to address these shifting demands while maintaining its core value of convenience. This report investigates the effectiveness of 7-Elevens current market strategies, identifying factors that influence consumer behavior and proposing key areas for improvement to ensure the brand remains competitive in the ever-changing retail landscape. This report examines its current market strategies, focusing on factors that influence consumer purchasing behavior through "Go" and "Stop" signals. "Go" signals include the store's convenience, promotional strategies, and strong brand recognition, which motivate consumers to shop. Conversely, "Stop" signals, such as small store size, poor shopping experiences, and health concerns regarding food quality, act as deterrents. The analysis suggests that it can improve by optimizing space utilization, offering healthier products, enhancing food safety measures, and adopting sustainability practices. These interventions aim to strengthen customer loyalty and enhance overall brand perception.

Cost-effectiveness of interventions toward improving microbial food safety of chicken meat along supply chains in Burkina Faso and Ethiopia.

Estimates for the cost-effectiveness of food safety interventions are needed to direct food safety management decisions. In this study, we estimated the cost-effectiveness of food safety interventions to control Campylobacter spp. and Salmonella spp. along the chicken meat supply chain in Burkina Faso and Ethiopia. Using Monte-Carlo simulation models, we estimated the cost-effectiveness ratio (CER) of these interventions from the annual costs of an intervention (in United States Dollar, ($)) divided by their respective public health benefits (avoided disability-adjusted life years (DALY)) for each pathogen separately and for the two pathogens combined. The lower the CER of an intervention the better. In Burkina Faso, out of 16 candidate interventions, the three interventions with the lowest CER were improved handwashing in chicken restaurants (Campylobacter spp. 387 $/avoided DALY (95% Prediction interval: 69-1468); Salmonella spp. 7801 (1067-33,492)), using designated kitchen utensils at restaurants (549 (107-2026); 4515 (671-18,957)), and avoiding cross contamination between live birds at market (768 (187-2620); 5127 (933-20,423)). In Ethiopia, out of 15, the interventions that came first were improved transport conditions of live birds (296 (79-996); 534 (150-1770)), adding plant extracts to feed or water at farms (387 (69-1532); 581 (108-2256)), and adding organic acids to feed or water at farms (454 (69-1947); 1226 (195-5178)). When all costs were attributed to chicken meat, the household interventions in Ethiopia had substantially higher CER than interventions in other supply chain stages, because of the low number of chickens prepared and consumed at home in a year. When only part of the costs was attributed, the CER of these household interventions were reduced by over 90% ranking them as the most cost-effective interventions in the supply chain. When considering public health benefits of both Campylobacter spp. and Salmonella spp. in Burkina Faso, the CERs were 11 to 64% lower compared to the CER when only considering Campylobacter spp. and 59 to 96% lower if only looking at Salmonella spp., depending on the intervention. In Ethiopia, this was 25 to 80% for Campylobacter spp. and 36 to 87% for Salmonella spp., respectively. Thus, attribution of intervention costs to the food product of interest and inclusion of multiple pathogens can have a substantial impact on the estimated cost-effectiveness of control measures. Our developed framework and models can be used to estimate the CER of food safety interventions, guide implementation of food safety measures in chicken meat supply chains of not only in Burkina Faso and Ethiopia but also in other LMICs with similar conditions.

Campylobacter jejuni Biofilm Assessment by NanoLuc Luciferase Assay.

Campylobacter jejuni, a widespread pathogen found in birds and mammals, poses a significant risk for zoonosis worldwide despite its susceptibility to environmental and food-processing stressors. One of its main survival mechanisms is the formation of biofilms that can withstand various food-processing stressors, which is why efficient methods for assessing biofilms are crucial. Existing methods, including the classical culture-based plate counting method, biomass-staining methods (e.g., crystal violet and safranin), DNA-staining methods, those that use metabolic substrates to detect live bacteria (e.g., tetrazolium salts and resazurin), immunofluorescence with flow cytometry or fluorescence microscopy, and PCR-based methods for quantification of bacterial DNA, are diverse but often lack specificity, sensitivity, and suitability. In response to these limitations, we propose an innovative approach using NanoLuc as a reporter protein. The established protocol involves growing biofilms in microtiter plates, washing unattached cells, adding Nano-Glo luciferase substrate, and measuring bioluminescence. The bacterial concentrations in the biofilms are calculated by linear regression based on the calibration curve generated with known cell concentrations. The NanoLuc protein offers a number of advantages, such as its small size, temperature stability, and highly efficient bioluminescence, enabling rapid, non-invasive, and comprehensive assessment of biofilms together with quantification of a wide range of cell states. Although this method is limited to laboratory use due to the involvement of genetically modified organisms, it provides valuable insights into C. jejuni biofilm dynamics that could indirectly help in the development of improved food safety measures. Key features • Quantification of C. jejuni using NanoLuc luciferase. • The assay is linear in the range of 1.9 × 107 to 1.5 × 108 CFU/mL. • Following biofilm growth, less than 1 h is required for detection. • The assay requires genetically modified bacterial strains.

Food Spoilage Detection Monitoring and Alerting System

Tackling Food safety measures and mitigating spoilage are critical Challenges in public health. In the present work, robust solution for the continuous monitoring and management of perishable food products is observed. By incorporating temperature and gas sensors, Food Spoilage Detection and Alerting System using IoT is designed to detect early signs of spoilage, enabling timely intervention to prevent food waste and its safety. The temperature sensor monitors the surrounding environment, emphasizing the crucial role of temperature in accelerating the spoilage of sensitive foods such as dairy and meat. In tandem the gas sensor detects specific volatile compounds such as Ethylene, Ammonia, Methane, Nitrogen Dioxide, and Carbon Dioxide that act as indicators of food degradation, allowing for the identification of spoilage risks before they become significant. NODEMCU microcontroller is central to the system's operation which is an efficient and compact IoT platform that gathers and processes data from the sensors. It uses predefined thresholds to evaluate environmental conditions, ensuring accurate spoilage detection. Real-time data is displayed on an LCD screen, giving users immediate access to food storage conditions. If gas levels exceed the predefined thresholds, the system triggers an alert message, notifying users of potential spoilage. Alerts are generated through the UBIDOTS app and delivered via email or registered mobile number, providing timely notifications that enable users to take prompt action in maintaining food quality.

THE CRITICAL IMPORTANCE OF ASSESSING STAKEHOLDER AWARENESS OF FOOD SAFETY AND SECURITY ACROSS THE FOOD VALUE CHAIN

Aim: This study aims to assess the critical importance of stakeholder awareness of food safety and security across the food value chain. A lack of awareness can hinder the development of sustainable agriculture; there­fore, this research explores why awareness of food safety and security is essential for different stakeholders in the food value chain. Methods: A comprehensive literature review was conducted using content analysis to investigate the level of awareness among various stakeholders, from farmers to consumers, regarding food safety and security. The review focused on identifying key factors that influence stakeholder engagement and awareness throughout the food value chain. Results: The analysis revealed that stakeholder awareness of food safety and security significantly enhances food safety measures, promotes sustainability, ensures regulatory compliance, and improves overall efficiency. It also reduces waste, strengthens consumer trust, builds brand loyalty, and addresses global food challenges. Additionally, the study found that the awareness of farmers at the early stages of the food value chain is as important as that of end-stage players, such as food service workers and consumers. Conclusions: Understanding the level of awareness of food safety and security among stakeholders is crucial for promoting sustainability, improving food safety, and ensuring regulatory adherence across the food value chain. Enhancing awareness, particularly at the farming stage, is vital for improving the overall effectiveness of food safety and security initiatives.

Research on the Problems and Optimization of Marketing Strategies of Chinese Hot Pot Restaurants

With the continuous development of society, the popularity of hot pots in China remains strong, but the market faces several challenges. This paper aims to analyze the marketing strategies of the Chinese hot pot industry, focusing on both historical trends and contemporary approaches. It begins by outlining the current state of the market, discussing the evolution of hot pots and key marketing strategies adopted in recent years. Haidilao, a standout player in the industry, is used as a detailed case study, with emphasis on its exceptional customer service and innovative marketing techniques. Despite its success, the hot pot market faces three critical challenges: intense market competition, overly standardized marketing and product offerings, and a lack of innovation in ingredients, which raises concerns about food safety. This paper delves into the root causes of these issues and proposes actionable recommendations for addressing them. Solutions include enhancing product differentiation, adopting more diverse marketing approaches, increasing innovation in menu offerings, and improving food safety measures to sustain long-term growth in the hot pot industry.

Global Perspectives on Food Safety and Quality Control Standards: A Comprehensive Review

Food safety and quality control standards are vital for ensuring the safety and integrity of the global food supply chain. This review explores the key frameworks and regulations that govern food safety, emphasizing the critical roles of various stakeholders, including regulatory agencies, food manufacturers, and consumers. Key methodologies such as Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) are examined to demonstrate their effectiveness in identifying and mitigating risks associated with foodborne illnesses. Additionally, the role of International Organization for Standardization (ISO) standards in promoting consistency and accountability across food industries is discussed. The importance of traceability and rigorous testing protocols play key role in enhancing consumer confidence and ensuring product quality. Emerging challenges such as globalization, technological advancements, and environmental sustainability are addressed, underscoring the need for adaptive and innovative approaches in food safety practices. By analyzing current standards and the interplay between regulatory compliance and industry practices, this review aims to offer insights into improving food safety and quality control measures. Ultimately, fostering a culture of safety and quality not only protects public health but also enhances consumer trust and supports the sustainability of food systems worldwide.

Exploring food safety knowledge and practices in Lebanon

Background: Lebanon’s economic and financial crises have affected the quality-of-life, including food safety and food security. Aim: To assess food safety knowledge and practices among a sample Lebanese population and the association with the sociodemographic and economic characteristics of participants. Methods: This cross-sectional study collected data online from 412 Lebanese adults aged ≥ 18 years [mostly female (77.7%)] between October and December 2021. The data included their sociodemographic characteristics, food safety knowledge and practices, experience of food insecurity, and financial wellbeing. We conducted logistic regression analyses to explore the associations between food safety knowledge and practices, sociodemographic variables, and food security status of participants. Results: A significantly higher proportion of married (vs single) participants said they reheated refrigerated meat or chicken before consumption (74.3% vs 63.1%, P = 0.017). A significantly higher proportion of participants in the higher income category and those with university education (versus lower level of education) knew the characteristics of a contaminated food (34.2% vs 15.0%, P = 0.008). Older participants were significantly more knowledgeable about the management of leftover food (mean 34.54 years vs 31.25 years; P = 0.014). Household food security status did not show any statistically significant association with any of the 5 food safety measures examined. Conclusion: This study confirms the existence of suboptimal food safety knowledge and practices by almost half of the sample. There is therefore a need for evidence-based public health interventions to increase knowledge, and promote better practices, of safe food handling, thereby reducing the risk of foodborne diseases in Lebanon.