Food Safety Regulations Research Articles

Advancements in Detection Methods for Salmonella in Food: A Comprehensive Review

Non-typhoidal Salmonella species are one of the leading causes of gastrointestinal disease in North America, leading to a significant burden on the healthcare system resulting in a huge economic impact. Consequently, early detection of Salmonella species in the food supply, in accordance with food safety regulations, is crucial for protecting public health, preventing outbreaks, and avoiding serious economic losses. A variety of techniques have been employed to detect the presence of this pathogen in the food supply, including culture-based, immunological, and molecular methods. The present review summarizes these methods and highlights recent updates on promising emerging technologies, including aptasensors, Surface Plasmon Resonance (SPR), and Surface Enhanced Raman Spectroscopy (SERS).

Gourmet Gardens: The Edible Flower Revolution

Abstract Edible flowers have an extensive past, having been utilized for both medicinal and culinary purposes in many diverse cultures for ages. Edible flower diversity offers various flavors, colors, and health advantages. Well-known edible flower varieties include marigolds and roses, while lesser-known possibilities include butterfly pea flowers and pansies. To maintain their nutritional value and attractiveness, edible flowers must undergo rigorous cultivation, meticulous handling, and adherence to safety regulations throughout the process from harvest to the consumer’s plate. They are high in bioactive compounds including flavonoids, vitamins, and antioxidants but low in calories. Health advantages may result from these functional qualities, which also may include anti-inflammatory and antioxidant activity. Even while edible flowers have many advantages, their safety profile is important. This involves correct identification, chemical-free production, and compliance with food safety regulations. Edible flowers are currently being employed in a growing variety of industries, including gourmet restaurants, health-conscious food products, and natural cosmetic formulations. The future of edible flowers includes greater environmental practices, innovative product creation, and further integration into mainstream markets. In summary, edible flowers have great promise across a range of businesses and provide a unique combination of traditional and contemporary health advantages. Information © The Author 2024

A Listeria monocytogenes aptasensor on laser inscribed graphene for food safety monitoring in hydroponic water

AbstractConsumption of fresh produce, such as leafy greens, is often encouraged as part of a healthy diet. Hence, indoor facilities for hydroponic production of leafy greens are increasingly being established. However, fresh produce entails a higher risk of microbial foodborne illnesses than processed foods. Listeria monocytogenes is a major source of fresh produce contamination and is among the leading causes of severe foodborne illnesses in the United States, with a 16% mortality rate. Tools for rapid monitoring are needed for pathogens such as L. monocytogenes to prevent outbreaks. In this manuscript, we have demonstrated the feasibility of a multi-aptamer approach for development of label-free aptasensors targeting L. monocytogenes in irrigation water for lettuce hydroponic production. We use screening studies with surface plasmon resonance to rationally develop mixtures of relevant aptamers for targeting L. monocytogenes. Based on this screening, multiple aptamers targeting extracellular structures on intact L. monocytogenes were tethered to platinum-modified laser inscribed graphene electrodes. This is the first report of a L. monocytogenes biosensor based on laser inscribed graphene. We show that mixing multiple aptamers with varying affinity improves the diagnostic performance over one aptamer alone in complex sample matrices (lettuce hydroponic water). Multi-aptamer biosensors showed high accuracy for L. monocytogenes and were at least three times more selective than Escherichia coli (Crooks, K12, O157:H7) with an accuracy of 85%. The limit of detection (10 CFU/10 mL) is based on data which were significantly different after calibration toward L. monocytogenes or E. coli (Crooks) and validated against gold standard molecular analysis (polymerase chain reaction). Rapid screening of pathogens is a global need to meet food safety and water quality regulations. This study shows the importance of sensors targeting more than one bacterial surface structure in complex samples relevant to the food-water nexus.

The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce

Salmonella is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods. Food safety regulations recommend the use of food acids to mitigate the risk of Salmonella persistence in raw egg-based foods. Salmonella, however, can become tolerant to acidic environments and it is not known how this can affect bacterial persistence in food. This study investigated whether acid-tolerant strains of Salmonella persisted longer in mayonnaise compared with sensitive strains. Isolates of S. typhimurium, S. infantis, S. enteritidis, and S.hessarek were used in this project. Acid-tolerant Salmonella strains were generated using a three-day step-down method where pH was decreased every 24 h from pH 7 to pH 5. Growth curves were determined for both acid-sensitive and acid-tolerant strains. Time-kill experiments were conducted to compare the survivability of acid-sensitive and acid-tolerant Salmonella serotypes in mayonnaise stored at either 5 °C or 25 °C for 72 h. Salmonella exhibited an extended lag phase with increased acid concentration, and acid-tolerant strains recovered faster in media compared with acid-sensitive strains. Elevated biofilm formation was found in acid-habituated strains compared to sensitive strains, and this varied between serotypes. The culturability of Salmonella in mayonnaise stored at 5 °C declined slower than when stored at 25 °C. Acid-tolerant strains persisted longer in mayonnaise and there was a statistically significant difference in culturability (P < 0.05). In conclusion, the current safe food recommendations to control Salmonella in raw egg-based foods are not effective in eliminating it.

Inactivation of deposited bioaerosols on food contact surfaces with UV-C light emitting diode devices.

The airborne transmission of infectious diseases and bioaerosol-induced cross-contamination pose significant challenges in the food, dairy, and pharma industries. This study evaluated the effectiveness of 279 nm UV-C LED irradiation for decontaminating bioaerosols, specifically containing microorganisms such as Escherichia coli (C3040- Kanamycin resistant), Salmonella Enteritidis (ATCC 4931), and Pseudomonas fragi (ATCC 4973), on food contact surfaces. Borosilicate glass, silicon rubber, and stainless steel (316L) surfaces were selected for experimentation for their usage in the food industry. A 50 µL cell suspension was aerosolized at 25 psi pressure using a 4-jet BLAM Nebulizer within a customized glass chamber and then deposited onto the surface of the coupons. The serial dilution approach was used for the microbial enumeration, followed by duplicate plating. With a low Root Mean Square Error (RMSE) and high R2 values, the biphasic kinetic model for UV-C inactivation curves of all three pathogens demonstrated the excellent goodness of fit parameters. At a UV-C dose of 6 mJ cm-2, glass surfaces showed the maximum microbial inactivation (i.e., 2.80, 3.81, and 3.56 log CFU/mL for E. coli, Salmonella, and P. fragi, respectively). Stainless steel and silicon rubber surfaces showed significant microbial inactivation, but log10 reductions observed were consistently lower than glass surface. Our research indicates that UV-C LEDs (279 nm) can effectively disinfect bioaerosols on food contact surfaces.IMPORTANCEFood safety is a major public health concern, with contaminated food causing serious illnesses. UV-C light, used for germicidal action, is effective in disinfecting surfaces and is not subject to the same strict legal restrictions as chemical disinfectants, simplifying compliance with food safety regulations. In this study, we evaluated the efficacy of UV-C (279 nm) LED systems for inactivation of surface-deposited bioaerosols of kanamycin-resistant Escherichia coli (C3040), Salmonella Enteritidis (ATCC 4931), and Pseudomonas fragi (ATCC 4973). The research outcomes can be used to develop UV-based surface disinfection systems to minimize the risk of foodborne illnesses and enhance safety in high-traffic food preparation areas.

Development and validation of a gas chromatography method for quantifying metham sodium in diverse plant origin foods

To ensure food safety and public health, it is essential to establish dependable methods for the qualitative and quantitative analysis of pesticide residues in plant origin foods. This study developed and optimized a gas chromatographic method using the QuEChERS approach for detecting metham sodium residues in 22 plant origin foods. The method was refined by adjusting inlet temperature and transformation conditions to effectively convert metham sodium into its primary metabolite, methyl isothiocyanate. Furthermore, parameters such as the extraction solvent type, volume, and purifying agent were systematically optimized. The method achieved a limit of quantification (LOQ) of 0.05 mg/kg, with a linear range from 0.025 to 1.0 mg/L and determination coefficients (R²) from 0.9892 to 0.9999. Recovery rates ranged from 82 % to 102 %, with relative standard deviations (RSDs) between 0.3 % and 6.8 %. Inter-laboratory validation, in accordance with EU SANTE guidelines, confirmed the method's accuracy and reliability. Validation results passed Cochrane's and Grubbs' tests, with repeatability RSDs between 0.70 % and 5.28 % and reproducibility RSDs from 3.62 % to 21.89 %. This method provides a reliable and effective approach for determining metham sodium residues, and addresses a critical gap in current analytical techniques, offering significant contributions to residue monitoring and food safety regulations.

Physicochemical, medicinal chemistry, and ADMET characteristics of bee antimicrobial peptides as natural bio-preservatives to extend food shelf life: a roadmap for food safety regulation

Antimicrobial peptides (AMPs) are gaining popularity as potential substitutes for conventional antibiotics and bio-preservatives in response to an increase in antimicrobial resistance cases. However, their poor pharmacokinetic profiles limit their applicability. This study using ADMETlab, OECD QSAR toolbox, and VEGA HUB virtual environments profiled 82 peptide sequences of seven bee antimicrobial peptides (BAMPs: abaecin, apamin, apisimin, apidaecin, defensin, hymenoptaecin, and melittin) using 81 descriptors combining physicochemical, medicinal chemistry, ADMET, and toxicophore criteria. BAMPs adhere to key drug-like physicochemical features and drug-ability regulations set forth by pharmaceutical giants, including Lipinski, Pfizer, and GlaxoSmithKline. BAMPs have been predicted to demonstrate favorable cell permeability, high water solubility, oral bioavailability, no blood-brain barrier penetration, oral and intestinal absorption, excretion, and a high therapeutic index. They function as non-substrates of p-glycoprotein and do not alter the pharmacokinetic effects of P-gp substrates. None of BAMPs were found to inhibit cytochrome P450 enzymes, indicating their potential to promote drug clearance and metabolism. BAMPs are safe from adverse reactions, free of respiratory toxicity, hERG blockers, hepatotoxicity, sensitizers, carcinogens, and mutagens. They are non-corrosive, non-irritating to the eyes, non-bioaccumulative, non-ecotoxic, antibacterial, antifungal, and antiviral, low toxic with no toxicophore or PAINS alerts recorded. They are non-toxic to various receptors, including gonadal and stress receptors, PPAR-γ, mitochondrial membrane receptor, heat shock element, and p53. Seven BAMPs have been tested for their drug-like properties, supporting their potential as potential leads for the pharmaceutical and food industries as antimicrobial agents and bio-preservatives. Future studies should optimize bee peptide expression in biological systems.

Agri-food fraud in Africa vis-à-vis global health

This paper reports on the extent of agri-food fraud in Africa, its occurrence across the Africa-EU trade borders, and associated implications for global health. It revealed that agri-food fraud in Africa and across Africa-EU trade borders may be a concern. Meanwhile, a few suspected cases have been reported, there may be more unchecked/unnoticed agri-food fraud practices ongoing in Africa requiring food trade border checks and rapid decisions making processes to reduce exposures. Exposure to adulterants can have significant implications for global health, as consumers unknowingly pay for, and consume, products that may be adulterated with substances which constitute a risk factor to one or more unchecked hazards against consumers' health protection. As global trade in agri-food products expands, the supply chain vulnerability to fraudulent activities becomes increasingly evident. This may be worse partly due to the inadequate food safety laws in African countries or poor enforcement. There is a need for food safety regulations in Africa that aim to ensure the safety and authenticity of food products, protect public health, and maintain consumer confidence. Finally, there is a need for rapid detection tools to make quick decisions on the field and agri-food traceability systems.

The characteristics, challenges, and opportunities of China’s food safety inspection supervision in the distribution sector

Concerns about public food safety are comparatively common in the Chinese food distribution industry. A dearth of expertise and scarce resources lead to frequent instances of incapacity and inadequate oversight, which negatively affect stakeholders in the circulation industry. The main challenges to food supervision are the need for more alignment between the technical specifications, comprehensiveness, and continuity of the existing food safety supervision legislation and the real circumstances facing the regulatory agencies. Despite the circulation field’s critical position in food safety regulation, its complex and variable characteristics make it challenging to implement and manage. There exist notable concerns over inadequate food safety standards and supervisory frameworks, vagueness in enforcing rules, and insufficient workforce and technical know-how in food safety supervision. The opportunities for regulating the food business with the government’s focus and attention considerably outweigh the obstacles that lie ahead. The growth of the food business needs to be viewed in the larger framework of the country’s economic development. Professional involvement and collaboration with technical departments can help regulatory bodies tackle non-compliant actions in the market circulation process in a timely way, resulting in a more evidence-based and responsive regulatory approach. Establishing a healthy equilibrium and elucidating the relationship between oversight and the food business will be crucial in the future.

Evaluating the Human Risks of Consumption of Foods of Bovine Origin with Ivermectin Residues in Ecuador.

Ivermectin is a widely used antiparasitic in livestock, but its use can result in residues in bovine products and excretions. The objective of the present study was to determine the presence of ivermectin residues in cattle meat, liver, milk, faeces, and urine and assess consumer risk from chronic exposure through contaminated bovine products using a deterministic approach. To determine the presence of ivermectin residues, 124 samples were analysed by liquid chromatography. Residues were found in 68% of faeces samples and small percentages (3%) in liver, milk, and urine, with no residues detected in meat. The mean ivermectin residue in the liver (16.46 µg/kg) remained below the maximum residue limit (MRL); however, in milk (12.46 µg/kg), the residues exceeded the permitted MRL. The results obtained from chronic dietary exposure show that the consumption of ivermectin residues was low, and the risk was assessed as being rare to very rare. Additionally, this study reveals concerning levels of ivermectin residues in milk that may far exceed established safety limits. This situation emphasises the urgent need for stricter regulations and monitoring in milk production, particularly from small farms, to protect vulnerable populations. However, from a one health perspective, the presence of residues in faeces poses potential environmental hazards, warranting further research. Moreover, the detection of residues in milk, despite the ban on ivermectin use in dairy cattle, underscores the importance of compliance with food safety regulations and the need for continued vigilance in this area.

Assessment of knowledge, attitude and practice regarding hygiene among meat handlers in Vijayapura city, North Karnataka

Background: Food-borne diseases are a significant health concern globally, particularly in meat-related cases, due to unhygienic handling and inadequate sanitation. Challenges such as inadequate food safety regulations, weak regulatory frameworks and insufficient awareness among food handlers contribute in exacerbating the issue. The aim of this study was to evaluate knowledge, attitudes, and practices of hygiene among slaughterhouse workers in Vijayapura, north Karnataka. Objective was to evaluate the sociodemographic characteristics of meat handlers and their correlation with knowledge, attitudes, and practices related to meat hygiene in in Vijayapura, north Karnataka. Methods: This descriptive, cross-sectional study was conducted in Vijayapura city from July to September 2023, involving meat handlers from various shops. 79 participants were selected from 200 shops using a lottery method, anticipating a 71% knowledge level of meat hygiene. Informed consent was taken, and data collection was done using a pretested, semi-structured questionnaire. Results: Among the 79 participants, 86.1% were male and 13.9% female, with 64.5% having over five years of experience. Most (96.2%) had good knowledge of meat hygiene, while 3.8% had poor knowledge. Significant associations were found between gender (p=0.00), religion (p=0.00), educational status (p=0.013), and meat hygiene practices. Conclusions: The study reveals satisfactory knowledge, attitudes, and practices regarding meat hygiene among meat handlers in Vijayapura. It is highly advisable to emphasize public health education, develop policies, and implement consistent training programs for meat handlers focused on safe meat handling practices, as well as maintaining high standards of personal and general hygiene.

ASSESSING FOOD SAFETY AWARENESS AND PRACTICES AMONG STREET FOOD VENDORS IN KATSINA STATE, NORTH WESTERN NIGERIA

Food safety is a critical global issue, with contaminated food posing serious health risks, particularly to vulnerable populations such as children under five, the elderly, and the sick. This study examined food safety practices among street food vendors in major towns of Katsina State. Using structured questionnaires and a multi-stage sampling technique, data were collected from a total of 316 street food vendors to assess vendors' awareness and adoption of food safety measures. Descriptive statistics and traffic light model were used to analyse the data. While vendors demonstrated high awareness of basic hygiene practices like washing utensils and avoiding work when ill, the adoption of other crucial practices, such as using hand gloves and maintaining clean selling locations, was found to be low. This gap between awareness and practice highlights the need for targeted interventions, including training programs and public awareness campaigns, to bridge the knowledge-behaviour gap. The traffic light model categorized food safety risk to levels, revealing that many vendors operate at high to moderate risk levels. These findings underscore the importance of continuous monitoring, feedback, and enforcement of food safety regulations. Recommendations include enhancing access to resources, providing incentives for good practices, and implementing regular health and safety audits. This can significantly reduce foodborne illnesses, ensuring safer food consumption, and supporting national health and economic development through safer trade and tourism activities. This study contributes to the on-going discourse on food safety in developing regions and highlights critical areas for policy and practical interventions to safeguard public health.

Will the development of smart agriculture improve food safety in international markets? A theoretical approach

Today, there is a significant “digital divide” in the agricultural sector between developing and developed countries. Such a digital disparity has negative consequences on the international competitiveness of these countries and their ability to comply with Food Satefy Standards. We propose a theoretical model to analyze the role of smart agriculture in the ability of countries to comply with international food safety regulations, specifically the Maximum Residue Limits (MRLs) for contaminants such as aflatoxins, pesticides,and heavy metals. Firstly, we show that reducing the digital divide will always improve international food safety and food security (availability of a global supply). However, it can lead to more intense international competition, potentially causing a perverse effect: underinvestment in good agricultural practices by more digitally advanced countries. Furthermore, the digital catch-up of less advanced countries cannot sufficiently reduce health risks in international markets unless accompanied by strengthening official food control systems. Finally, we show that such digital catch-up encourages lowering MRLs rather than relaxing them, contrary to what producers or authorities might hope.

Economic Burden of Foodborne Illnesses Acquired in the United States.

Foodborne disease burden estimates inform public health priorities and can help the public understand disease impact. This article provides new estimates of the cost of U.S. foodborne illness. Our research updated disease modeling underlying these cost estimates with a focus on enhancing chronic sequelae modeling and enhancing uncertainty modeling. Our cost estimates were based on U.S. Centers for Disease Control and Prevention estimates of the numbers of foodborne illnesses, hospitalizations, and deaths caused by 31 known foodborne pathogens and unspecified foodborne agents. We augmented these estimates of illnesses, hospitalizations, and deaths with more detailed modeling of health outcomes, including chronic sequelae. For health outcomes, we relied on U.S. data and research where possible, supplemented by the use of non-U.S. research where necessary and scientifically appropriate. Cost estimates were developed from large insurance or hospital charge databases, public data sources, and existing literature and were adjusted to 2023 dollars. We estimated the cost of foodborne illness in the United States circa 2023 to be $75 billion. Deaths accounted for 56% and chronic outcomes for 31% of the mean cost. The costliest pathogen was nontyphoidal Salmonella at $17.1 billion followed by Campylobacter at $11.3 billion. Toxoplasma ($5.7 billion) and Listeria ($4 billion) followed due primarily to deaths and chronic outcomes from pregnancy-associated cases. Per-case cost ranged from $196 for Bacillus cereus to $4.6 million for Vibrio vulnificus. Unspecified agents accounted for 38% of the total cost of foodborne illness, but these illnesses were generally mild (per-case cost $781). These cost estimates can help inform food safety priorities. Our pathogen-specific per-case cost estimates can also help inform benefit-cost analysis required for new federal food safety regulations.

A review of ice cream manufacturing process and system improvement strategies

The food industry faces several challenges, including intricate supply chains, compliance with food safety regulations, sustainability concerns, and the rising demand for high-quality products. Furthermore, consumers increasingly seek personalized food products with specific fat, sugar, and micronutrient levels. The ice cream industry is no exception in facing these challenges. Fortunately, Industry 4.0 technologies, such as smart manufacturing, data analytics, and the Industrial Internet of Things (IIoT), offer viable solutions to many of the aforementioned challenges. However, a deeper understanding of industrial ice cream manufacturing processes and systems is essential to apply these technologies effectively. While the related literature has often focused on ingredient selection to achieve the desired ice cream flavor and texture, there is a noticeable absence of comprehensive efforts to evaluate the impact of process- and systems-related aspects in ice cream manufacturing. This study employs a semi-systematic literature review approach to compile recent research that examines the influence of process- and system-level factors on ice cream product quality and production processes, focusing on the aspects that can benefit from implementing Industry 4.0 technologies. The literature review reveals that 1) at the process level, researchers have focused on three key processes (i.e., pasteurization, homogenization, and dynamic freezing) and their impact on the quality of the ice cream; 2) at the system level, researchers have concentrated their efforts on techno-economic factors, process scheduling, productivity, and sustainability.

Using optimized monochromatic energy dispersive X-ray fluorescence to determine the cadmium concentration in cacao and soil samples

Following the implementation of food safety limits on cadmium (Cd) in cacao products, there has been a growing demand for monitoring Cd in cacao tissues and soils. Traditional methods like acid digestion followed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are time-consuming and costly. X-ray Fluorescence is an alternative technique that offers advantages in terms of speed, cost, ease of use and less environmental impact. However, to date, relatively high detection limits have impeded its application for food safety limits. This study examines a Monochromatic Energy Dispersive X-ray Fluorescence (MEDXRF) method optimized for Cd analysis as an alternative to ICP-MS. Using a measurement time of 200 s, the average limit of quantification (LOQ) was 0.178 mg Cd kg−1 for biological samples and 0.205 mg Cd kg−1 for soil samples. A strong correlation (y = 1.013 x + 0.003, R2 = 0.984) with ICP-MS results was found for 95 bean, 16 cacao liquor, 75 leaf, and 91 soil samples. The coefficient of variation (CV) among three replicates was below the threshold value of 15 % for most samples with Cd concentrations above the reported LOQ values. Additionally, a significant difference in CV was obtained between soils sieved over 500 μm (median 8.2 %) or 2 mm (median 9.8 %). However, no significant difference in CV was observed between 500 μm unpeeled beans and cocoa liquor with particle size of 20 μm. Based on our data, the proposed procedure is to analyze three replicates for 200 s with a sample size of 500 μm. The optimized MEDXRF technique offers important advantages in terms of cost-effectiveness and efficiency of routine Cd monitoring in the cacao supply chain, large-scale screening, and scientific research, and could be extended to other crops and heavy metals that are subject to food safety regulation at low concentrations.

Comprehensive review of salmonellosis: current status of the disease and future perspectives

Salmonellosis is a significant public health concern in Saudi Arabia, with various serovars of Salmonella causing outbreaks and infections. The disease's clinical presentation includes common symptoms such as diarrhea, fever, and abdominal cramps, with potential complications in severe cases. Diagnosing salmonellosis in Saudi Arabia involves a combination of traditional laboratory methods and molecular techniques to ensure accurate identification and treatment. Preventive measures and control strategies, including vaccination campaigns, food safety protocols, and public health education, have been implemented to mitigate the spread of salmonellosis. Challenges such as antimicrobial resistance, limited healthcare resources in rural areas, and underreporting of cases persist and impact the effective management of the disease. Recommendations for improving salmonellosis prevention and management include enhancing surveillance, implementing public health education campaigns, strengthening food safety regulations, promoting antimicrobial stewardship, investing in research, improving healthcare infrastructure, and fostering collaboration and coordination between sectors. Implementing these recommendations can help Saudi Arabia effectively address the challenges posed by salmonellosis and reduce the burden of the disease on public health.

Rapid method for identifying diacylglycerol edible oils using Raman spectroscopy combined with the “oil microscopy” method

This study aims to identify diacylglycerol (DAG) edible oils using Raman spectroscopy to protect consumers. Raman spectral data from 28 samples were collected, including DAG (1,3-diolein), triacylglycerol (triolein), DAG edible oils, adulterated oils, and ordinary edible oils. These samples were analyzed using a combined linear discriminant analysis–k nearest neighbors algorithm, characteristic band ratios, peak area ratios, and oil microscopy. The results of Raman spectroscopy analysis demonstrated DAG edible oils, adulterated oil, and ordinary cooking oil at 1746 cm−1 with Iordinary edible oil >Iadulterated oil >IDAG edible oil. Further analyses revealed differences in esterification between DAG edible oils and triacylglycerol. Moreover, the results demonstrated that the combination of Raman spectroscopy and oil microscopy can quickly and accurately detect DAG edible oil adulteration, which is expected to be an effective tool for food safety regulation to protect consumers’ rights.

Advancing food safety standards through technology integration and policy development

Food safety is a critical global concern, directly impacting public health, economic stability, and international trade. With the complexity of modern food supply chains and the rising incidence of foodborne illnesses, traditional food safety measures are often insufficient to address the growing risks. This review explores how integrating advanced technologies and developing robust policies can significantly enhance food safety standards. Technological innovations, including the Internet of Things (IoT), blockchain, artificial intelligence (AI), and automation, offer promising solutions for real-time monitoring, traceability, and predictive analytics in food production and distribution. IoT and sensors enable constant monitoring of environmental conditions like temperature and humidity, while blockchain ensures transparency and traceability across supply chains. AI and machine learning are transforming food safety by predicting contamination risks and optimizing inspection processes, while robotics and automation reduce human error in food processing plants. Alongside technological advancements, policy development plays a crucial role in reinforcing food safety standards. Global harmonization of food safety regulations, stronger enforcement mechanisms, and public-private partnerships are essential for ensuring widespread compliance. Incorporating technology into regulatory frameworks is key to addressing new challenges and maintaining food safety across borders. Governments must also prioritize consumer education and awareness through policies that leverage technology platforms to promote food safety knowledge. Case studies demonstrate the successful application of these technologies in sectors like dairy and meat processing, showcasing the potential for broader industry adoption. However, challenges such as high implementation costs, regulatory lag, and data security concerns remain. This review argues that a synergistic approach combining technological integration with forward-thinking policy development is essential for advancing global food safety standards and safeguarding public health in the future.

Artful Instruction: Refining TVET Pedagogy on Food Safety Requirements

Food safety is a critical issue in the culinary industry, and culinary students as a Technical and Vocational Education and Training (TVET) practitioners must understand the importance ofadhering to food safety requirements. However, there are several challenges in ensuring students' perceptions of conformity to food safety requirements are accurate and effective. These issues include the complexity of food safety regulations, the varyinglevels of understanding among students, and the limited resources available to culinary programs to provide comprehensive training. This study explores vocational culinary students' perceptions of conformity to food safety requirements. The research employs quantitative design research, using surveys to collect data from 120 students enrolled in culinary programs at vocational schools in Johor, Malaysia. The study aims to understand how students view their adherence to food safety protocols and how their training and education shape their perceptions. This study is structured as a survey employing a distribution of questionnaires to find culinary students in Johor, Malaysia views compliance with food safety requirements in terms of food safety training, food safety rules, food safety standards, and license compliance with food safety standards. Statistical Package for Social Science (SPSS) version 26.0 was used to compute the survey responses' mean value, standard deviation, and frequency. All of the responses to the research questions got a high mean score. The results reveal that most students understand food safety practices well, but there needs to be more knowledge and implementation of some critical protocols. Furthermore, the study revealed that vocational students' general perceptions of food safety laws regarding food safety rules had the highest mean value, indicating that this is the most influential factor in persuading how culinary students in Johor, Malaysia perceive compliance with food safety standards. These findings have implications for culinary education programs and the food service industry, suggesting that more attention should be paid to providing students with comprehensive training in food safety practices to ensure safe and healthy food preparation.