Incidence Of Foodborne Diseases Research Articles

Development of Competency Standards for Good Hygienic Practices Facilitators to Enhance Food Safety Assurance

This study aims to develop comprehensive competency standards for facilitators implementing Good Hygienic Practices (GHP) in the food industry, particularly to align with the new Codex Alimentarius Standard on Principles of Food Hygiene. Through a literature review approach and drawing inspiration from the Regional Model Competency Standard (RMCS), the research seeks to address existing gaps in GHP training and facilitation. The study emphasizes the importance of consistent and effective implementation of food safety practices by formulating structured competency standards covering areas such as GHP application, risk management, specific hygiene practices, and integration with Hazard Analysis and Critical Control Point (HACCP) systems. These standards are anticipated to significantly enhance food safety standards, reduce the incidence of foodborne diseases, and increase consumer confidence in food products. Furthermore, the study's implications extend to future research and policy initiatives aimed at promoting food safety through professional training and global standardization of practices.

Effects of industrial slicing on the microbiological quality and safety of mozzarella cheese and ham

Slicing of animal origin food affects the final quality of products and potentially transfers pathogenic microorganisms as it occurs after microorganism control and elimination steps, such as cooking and pasteurization. Therefore, the food industry needs to ensure the safety of food products to reduce the incidence of foodborne diseases. This requires an understanding of the dangers involved in each stage of production, along with the microorganisms transferred during processing. In this study, we aimed to understand the impact of industrial slicing on mozzarella cheese and ham by investigating the quality indicator microorganisms, aerobic mesophiles, psychrotrophs, total coliforms, Staphylococcus aureus, and pathogens, such as Escherichia coli, Salmonella spp., and Listeria monocytogenes. Samples were collected from pieces (20) and slices (20) of mozzarella cheese and ham. The number of mesophilic aerobes differed significantly before and after slicing (P < 0.05) for mozzarella. However, no difference was observed in the psychrotrophic microorganism counts during slicing. The counts of total coliforms and S. aureus increased after slicing (P > 0.05). In total, 844 isolates were analyzed for pathogenic genes, and Salmonella spp. were identified in 40% of the piece and 20% of the sliced mozzarella cheese samples and in 30% of the piece and 50% of the sliced ham samples. Furthermore, S. aureus genes with the potential to produce enterotoxins C and D were identified in two sliced mozzarella cheese samples. Slicing of ready-to-eat food is an important step in food microbiology. Our results highlight the importance of maintaining hygienic practices during processing and demonstrate that the microbiological quality of the slicing sample affects the quality and safety of the sliced product.

Polyphenolic compounds in the combat of foodborne infections - An update on recent evidence.

In recent years, the incidence of food-borne bacterial enteric diseases has increased worldwide causing significant health care and socioeconomic burdens. According to the World Health Organization, there are an estimated 600 million cases of foodborne illnesses worldwide each year, resulting in 420,000 deaths. Despite intensive efforts to tackle this problem, foodborne pathogenic microorganisms continue to be spread further. Therefore, there is an urgent need to find novel anti-microbial non-toxic compounds for food preservation. One way to tackle this issue may be the usage of polyphenols, which have received increasing attention in the recent years given their pleotropic health-promoting properties. This prompted us to perform a literature search summarizing studies from the past 10 years regarding the potential anti-microbial and disease-alleviating effects of plant-derived phenolic compounds against foodborne bacterial pathogens. The included 16 studies provide evidence that polyphenols show pronounced anti-bacterial and anti-oxidant effects against both Gram-positive and Gram-negative bacterial species. In addition, synergistic anti-microbial effects in combination with synthetic antibiotics were observed. In conclusion, phenolic compounds may be useful as natural anti-microbial agents in the food, agricultural, and pharmaceutical industries in the combat of foodborne infections.

Сучасний стан та просторово-часові тенденції аліментарно-залежної захворюваності дитячого населення України

The purpose of the study is a spatio-temporal analysis of the peculiarities of the national and regional dynamics of nutritional morbidity among the children of Ukraine. Research materials and methods: The study design included a retrospective analysis of official statistical data on the prevalence and incidence of food addiction in children and a review of the results of original studies. The research materials included statistical data of the State Statistics Service of Ukraine on certain food-dependent pathologies of the children’s population of Ukraine. The retrospective evaluation of statistical data was 18 years (2000-2017), national and regional data were evaluated. Research methods included statistical evaluation of factual and analytical material. The results: The analysis of trends in the prevalence and incidence of foodborne diseases in children in different age periods during 2000-2017 determines important features of the dynamics of these indicators in different age groups. The total share of alimentary diseases in the total structure of diseases is 9.88-10.00% at the age of 0-14 years old and 17.98% at the age of 15-17 years old. The general analysis shows a trend towards a decrease in the prevalence and incidence of food borne diseases among children of certain age groups over the course of 18 years. This especially applies to diseases of blood organs and the endocrine system. In the group of children aged 0-6 years old, there is an intense decrease in the registration of primary forms of diseases. At the age of 7-14 years old, during 2000-2017, there is an intensive decrease in the incidence and prevalence of diseases of the endocrine system and digestive organs, and at the age of 15-17 years old, there is a significant increase in growth and growth rates according to most indicators. Conclusions: the age-specific features of food-dependent pathology of the children's population, spatial-temporal trends in national and regional sections are determined. The need for further research and monitoring in order to form a policy for the management of food-dependent pathology is shown.

Determinants of Food Safety Practices among Mothers of Toddlers in Gedongkiwo Village, Mantrijeron, Yogyakarta

Food safety is very important, and the implementation of effective food safety practices among mothers is very important in mitigating the incidence of foodborne diseases in the vulnerable age group of toddlers. This research aims to determine the factors that influence food safety practices among mothers of toddlers in Gedongkiwo Village, Mantrijeron, Yogyakarta. This research uses a quantitative approach with analytical observational methods and a cross-sectional research design. The research population consisted of all mothers of toddlers in Gedongkiwo Village, totaling 462 mothers and a sample of 215 mothers. The sampling method used was proportional stratified random sampling. For data collection, a questionnaire was used as a research instrument. Data analysis included descriptive statistics, chi-square analysis, and binary logistic regression. The results showed that education level and employment status were associated with a 0.373 and 0.415 higher likelihood, respectively, for mothers of toddlers to adopt food safety practices. Based on the results, it was concluded that employment status was the factor most related to food safety practices.

Risk-based detection as a cost-effective strategy to reduce foodborne illness due to salmonella

BackgroundSalmonella, a widespread pathogen, poses a significant threat to global food safety, leading to foodborne diseases and substantial economic losses. The timely and accurate detection of foodborne pathogens is pivotal for averting food contamination and outbreaks across the food production chain. This study assesses the cost-effectiveness of traditional culture-based methods versus risk-based approaches, incorporating polymerase chain reaction (PCR) for Salmonella detection. MethodsWe employed a stochastic scenario tree model to simulate scenarios based on the sampling inspection plan for raw aquatic products conducted by the Guangzhou Center for Disease Control and Prevention from 2018 to 2020. Various detection methods (culture or PCR) were applied to these aquatic products based on their categorized risk level. Sensitivity values were derived from published data, and incremental cost-effectiveness ratios were used to compare the different scenarios against the traditional culture method. ResultsA total of 360 samples were collected for analysis. The cost of culture-based detection alone amounted to 125,423.20 Chinese Yuan (CNY) and yielded nine instances of positive Salmonella detections. The risk-based detection strategy, which combined the more sensitive PCR method with high-risk sample characteristics, while employing the culture method for the remaining combinations, imposed a total cost of 128,775.83 CNY and yielded ten positive detections. This approach cost approximately 3391.74 CNY per additional positive sample detected compared to the culture method alone. Meanwhile, PCR-only detection imposed a total cost of 62,960.03 CNY. ConclusionsIn comparison to traditional culture-based methods, both the risk-based detection strategy and the PCR-only approach demonstrated superior capabilities with respect to detecting contaminated aquatic products. Implementing risk-based detection strategies can enhance cost-effectiveness, not only ensuring food safety but also reducing the incidence and economic burden of foodborne diseases.

Knowledge, attitude, and hygiene practices of food handlers related to food safety in Al-Suwaira City, Wasit Province in Iraq

Background and Aim: Food safety and hygiene are global health concerns, particularly in underprivileged nations, due to the increased incidence of foodborne diseases (FBDs) and associated mortality. This study aimed to evaluate the food handlers’ knowledge, attitude, and hygiene practices toward food safety in Al-Suwaira City, Wasit governorate, Iraq. Materials and Methods: In this cross-sectional study, researchers interviewed 130 food handlers to assess their knowledge, attitude, and hygiene regarding food safety in Al-Suwaira, Wasit governorate, Middle Eastern Iraq, from October 2022 to March 2023. The data regarding their age, sex, place of residence, education, employment history, marital status, and monthly income were collected through a questionnaire, as were details on their knowledge, attitudes, and hygiene habits about food safety. Results: Overall, most participants demonstrated poor knowledge of food hygiene and preservation but showed good knowledge of personal hygiene. Knowledge gaps were identified about the healthy ways to clean and use cooking utensils (35.38%), storage of food in the refrigerator (33.85%), and the possible exposure to foodborne pathogens when utensils are reused to cook vegetables and meat (12.31%). Nearly all participants in this study had positive attitudes toward food safety. Most participants (n = 100, 76.7%) agreed that separating raw and cooked food is the best way to avoid spreading germs. Moreover, 109 respondents (83.85%) agreed that washing hands before preparing food efficiently reduces the spread of FBDs. Furthermore, 117 participants (90%) disagreed that disposing of expired perishable foods is necessary, while 91.54% disagreed that monitoring meals for cleanliness and health is important. Our findings showed that 57.15% of the participants had low-to-intermediate competence in food safety procedures, such as avoiding cross-contamination, checking food temperatures, and washing hands thoroughly before and after handling food. Conclusion: The participants in this study exhibited poor compliance and awareness of food safety procedures and practices, respectively. Therefore, educational opportunities and training are necessary to enhance their knowledge, attitudes, and cleanliness levels. Keywords: food handlers, food safety, Iraq, knowledge, attitude, and hygiene practices, Wasit province.

Health Belief Model Application on Food Safety Behavior of Bantul Beach Tourism Culinary Food Handlers

Background: Maintaining food safety is very important to reduce the incidence of foodborne diseases. Previous studies have shown that food safety is related to the healthy behavior of food handlers, while healthy behavior is related to their beliefs and perceptions. The Health Belief Model (HBM) is a theory with a concept of individual reasons for carrying out healthy behaviors based on the perception of disease threats and efforts to improve behavior when facing threats. This study aims to predict and analyze the effect of variables based on the HBM construct on food safety behavior. Method: A total of 80 food handlers from all seafood stalls on the Bantul coast were interviewed face to face using a printed questionnaire regarding seriousness, vulnerability, benefits, barriers, a stimulus to action, and self-efficacy. The food safety behavior of food handlers was observed using observation sheets. Data were evaluated using Structural Equation Model-Partial Least Square (SEM-PLS) Version 3.0. Results: HBM can predict 35.1% of food handlers' food safety behavior variance in the Bantul beach tourism culinary area (R2 adjusted = 0.351). Of all the HBM construct variables analyzed, two variables had a significant effect, namely the stimulus-to-act variable with a path coefficient value (β = 0.305, p = 0.009 &lt;0.05) and the seriousness variable (β = 0.302, p = 0.045 &lt;0.05). Conclusion: HBM succeeded in predicting the food safety behavior of food handlers in tourist culinary delights in Bantul, Yogyakarta, Indonesia. The stimulus-to-action variable was the strongest predictor positively affecting food handlers' food safety behavior, followed by the seriousness variable.

Colorimetric aptasensor for detection of Bacillus cytotoxicus spores in milk and ready-to-use food

The high incidence of foodborne diseases caused by pathogenic bacteria raises concerns worldwide and imposes considerable public healthcare challenges. This is especially observed with dormant spores of Bacilli, which can often survive treatments used by the food industry to kill growing bacteria. The early and rapid detection of bacterial spores is essential to ensure food safety. Commercial availability of such a test will present a high potential for food sector. We present a point-of-need colorimetric assay for detection of Bacillus cytotoxicus spores in food. The detection principle is based on spore-enhanced peroxidase-like catalytic activity of gold nanoparticles. The sensing platform consists of a microtube containing gold nanoparticles (AuNPs), and magnetic particles (MPs), both conjugated with specific aptamer BAS6R that recognize B. cytotoxicus spores. Upon the addition of the sample, spores were determined as present by the enhanced color change of the solution, due to the oxidation of tetramethylbenidine (TMB) with H2O2. The assay was evaluated by the naked eye (on/off) and quantitatively with use of a spectrophotometer. BAS6R@AuNPs aptasensor coupled to BAS6R@MPs proved to be highly sensitive, achieving the naked-eye limit of detection as low as 102 cfu/mL in water and milk, and 104 cfu/mL in mashed potatoes. Moreover, discrimination between spores of B. cytotoxicus and B. subtilis as well as bacterial vegetative cells was achieved in contaminated food samples, providing a good selectivity. This work provides a promising proof of concept for the development of instrument-free, low-cost and rapid assay for Bacillus cytotoxicus spore detection, which is able to compete in sensitivity with conventional costly and time-consuming laboratory analyses.

Association between food control inspection grades and regional incidence of infectious foodborne diseases in Finland

ABSTRACT We studied regional food control inspection grades and their relation to regional incidence of domestically acquired foodborne diseases (caused by Campylobacter spp. Salmonella spp. enterohemorrhagic Escherichia coli (EHEC), and Listeria monocytogenes) using food control inspection data of local food business operators and infectious disease data from 2014 to 2019 from Finland. We observed that inferior overall inspection grades were associated with increased incidence of Salmonella infections (p=0.02). Specifically, inferior grades on cleanliness of facilities, surfaces, and equipment were associated with increased incidence of Salmonella infections (p=0.04). For this topical inspection area, a high effect size was also seen for Campylobacter infections (p=0.06). Of the individual inspection items, an association between increased incidence of Campylobacter infections and inferior grades on storage of foodstuffs (p=0.01) and verification of hygiene proficiency (p=0.03) was observed. These results suggest that food control recognizes non-compliances that may predispose to foodborne diseases.

Food Handlers Hygiene of Balinese Traditional Food in Tourism Destination at Badung Regency

Introduction: Food safety is the domain of public health problems which can be seen from the incidence of foodborne diseases that often occur in developing countries. Personal hygiene can prevent the occurrence of food borne diseases and cross contamination. This study aims to describe the food handlers hygiene while processing balinese traditional food. Methods: Observational research with cross sectional design. Respondents in this study are 90 food handlers in Badung Regency, obtained by purposive sampling. Descriptive statistical analysis and chi-square test was used in data analysis. Results: 20% food handler had good practice in personal hygiene while processing traditional food. Less than 100% food handlers wash their hands before and after cooking, wash their hands with soap, sneeze not facing food, and keep their nails clean and not long. 22,2% food handler uses hair net while processing food. 100% of food handlers are in good health and use clean clothes when processing food. There are differences in personal hygiene behavior based on education level (p=0,042). Conclusion: Traditional Balinese food handlers have low personal hygiene. Monitoring is needed to improve the hygiene of food handlers in the production processes. Analytical observational research is essential to understand the factors that influence food handler hygiene.

A Cross-Sectional Study to Asses Knowledge and Food Hygiene Practices among Food Handlers in Food Establishments

Introduction: Food safety is one of the important issue in public. Food handlers with poor personal hygiene and lack of awareness of important issues in preventing food borne diseases, working in food establishments could be potential sources of infections of many intestinal helminthes of protozoa and estrogenic pathogens. Aims: The objective of the study was to procure information about various food handling practices and spread awareness about the prevention of food borne diseases. Methods: An organization based cross-sectional study. All the food handlers in given area like sevlal, Morrapur, Thanda, Baddenpally, Ankusapur and Narsimbulapally were contacted. A total of 172 food handlers in food establishments were interviewed within the stipulated time. The required data is obtained by per designed questionnaire method; the data collection involves the following criteria– Food handling practices, environmental and personal hygiene, knowledge of food hygiene and safety and also their attitude,measures taken for controlling and preventing of food borne illnesses, incidence of food borne diseases. Proportions and Chi square test were used for analysis of the data. Results: This Study found that maximum food handlers were not certified in food training i.e. 82.5%, 27.9% of food handlers reported that they heard about food borne diseases. Study found that food can be a source of infection if not handled properly. Awareness or knowledge was better in females 36.8% compared to males 25.3%. The Majority of food handlers acquired that knowledge through mass media. Study found overall the attitude of food handlers towards handling of food was satisfactory. In the present study, all practices related to food hygiene were very well followed by majority of the food handlers in the study. Conclusions: The overall knowledge, attitude and practices of the food handlers were very good and above the average

Analysis of the correlation between the incidence of food-borne diseases and climate change in Hungary

It is increasingly accepted globally, that many food-borne diseases are associated with climate change. The goal of the present research is to investigate whether changes in the annual number of the registered food-borne diseases in Hungary can be correlated to any climate parameter, as it is reasonable to suppose that it can be linked to climate change. Ten climate parameters and indices were examined as potential influencing factors. A multiple linear regression model was employed, using the backward elimination method to find the climate factors that have a significant effect on the annual number of food-borne diseases. It was found that the annual mean temperature was the only significant predictor of the annual number of registered food-borne diseases, and that 22.0% of the total variance in the annual number of food-borne diseases can be explained by the annual mean temperature. It should be noted that this relationship is negative, given that they are derived from time series with opposite trends. This phenomenon may be explained by the process of evolution and adaptation of the infecting fauna.

Sanitary and Hygienic Status and Associated Factors Among Food and Drinking Establishments of Burayu Town, Oromia, Ethiopia.

Foodborne diseases (FBDs) are a major public health concern in both developed and developing countries, as they comprise a broad spectrum of diseases and account for a significant proportion of morbidities and mortalities worldwide. In Ethiopia, the food and drinking establishments contribute to the incidence of foodborne diseases often associated with outbreaks that end up threatening global public health security. To assess sanitation and hygienic status and associated factors among food and drinking establishments in Burayu town, Oromia, Ethiopia, 2022. An institution-based cross-sectional study design with a systematic sampling technique was used. Data were collected from 257 food and drinking establishments' managers/owners using questionnaires and observational checklists. Data were entered by Epi data version 3.1 and exported to BIM SPSS version 21 for data analyses. Both descriptive and analytic statistics were employed. Statistical significance was considered at a P value less than 0.05 at a 95% confidence interval. The study revealed that 47.9% of the food and drinking establishments were in poor sanitation and hygienic status. The study showed that male managers (AOR: 9.29, 95% CI: 2.97-21.14), managers less than 40 years old (AOR: 1.24, 95% CI: 1.03-4.36), more than five years services (AOR: 3.66, 95% CI: 1.66-8.07), lack of clean basin (AOR: 2.92, 95% CI: 0.10-11.47), absence of liquid waste drainage system installations (AOR: 3.26, 95% CI: 0.12-0.62) were significantly associated with poor sanitation and hygienic status of food and drinking establishments. The findings indicated that high prevalence of poor sanitation and hygienic status of the food and drinking establishments. Therefore, the establishments should avail waste drainage system, clean basin, renew the establishment providing the service for many years and encourage female empowerment to fulfill and maintain sanitation and hygienic status of their establishments.

Application of a Loop-Mediated Isothermal Amplification (LAMP) Assay for the Detection of Listeria monocytogenes in Cooked Ham

Changing eating habits and rising demand of food have increased the incidence of foodborne diseases, particularly in industrialized countries. In this context, contaminated ready-to-eat food (RTE) may be a vehicle for the transmission of Listeria monocytogenes (L. monocytogenes), a foodborne pathogen responsible of listeriosis, a severe infectious disease involving humans and animals. It would be useful to have rapid detection methods to screen the presence of L. monocytogenes in food. In this study, a colorimetric Loop-mediated isothermal amplification (LAMP) assay was applied to the detection of L. monocytogenes in 37 experimentally contaminated RTE meat samples. The LAMP primers consisted of a set of six primers targeting eight regions on the hlyA gene; the assay was carried out in 30 min at 65 °C in a water bath. Amplification products were visualized by color change assessment. The results of colorimetric LAMP assays based on the hly gene obtained in this study were compared to microbiological cultural methods, real-time PCR and real-time LAMP PCR, which show 100% specificity and sensitivity. These data suggest that colorimetric LAMP assays can be used as a screen to detect L. monocytogenes in ready-to-eat meat food.

Disinfecting Slush Machines by an Innovative Near Ultraviolet Light Emitting Diode (UV LED) Technological System.

Microbial contamination of food and beverages is a topic of great interest. The most innovative technologies take advantage from UV light. This study aimed to evaluate a possible configuration of a nUV LED device at a wavelength of 405 nm installed on slush machines in order to reduce the microbial contamination. The study was conducted in the Department of Molecular and Developmental Medicine, University of Siena, Italy. A nUV LED device with 408 nm wavelength was installed and used on the slush machines. The inner walls of the machine tanks were fouled with contaminated slush, to evaluate the effectiveness of nUV radiation in reducing microbial contamination over time. Experiment results on the slush machine showed a statistically significant logarithmic microbial reduction, in relation with the distance from the nUV LED light source. It has also been shown that the reduction of microbes is possible with a proper management of some parameters: the exposure time, the power and wavelength of the light source, the distance and the obstacles between the light source and the target to be irradiated. To reduce the incidence of foodborne diseases it is necessary to take all necessary precautionary measures, and the use of nUV technology has proved to be a crucial element in achieving this goal.

Broad-Spectrum Salmonella Phages PSE-D1 and PST-H1 Controls Salmonella in Foods.

Food contamination by Salmonella can lead to serious foodborne diseases that constantly threaten public health. Innovative and effective strategies are needed to control foodborne pathogenic contamination since the incidence of foodborne diseases has increased gradually. In the present study, two broad-spectrum phages named Salmonella phage PSE-D1 and Salmonella phage PST-H1 were isolated from sewage in China. Phages PSE-D1 and PST-H1 were obtained by enrichment with Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis) CVCC1806 and Salmonella enterica subsp. enterica serovar Typhimurium (S. Typhimurium) CVCC3384, respectively. They were able to lyse Salmonella, E. coli and K. pneumoniae and exhibited broad host range. Further study demonstrated that PSE-D1 and PST-H1 showed high pH and thermal tolerances. Phage PSE-D1 belongs to the Jiaodavirus genus, Tevenvirinae subfamily, while phage PST-H1 belongs to the Jerseyvirus genus, Guernseyvirinae subfamily according to morphology and phylogeny. The results of genome analysis showed that PSE-D1 and PST-H1 lack virulence and drug-resistance genes. The effects of PSE-D1 and PST-H1 on controlling S. Enteritidis CVCC1806 and S. Typhimurium CVCC3384 contamination in three kinds of foods (eggshells, sausages and milk) were further investigated, respectively. Our results showed that, compared to phage-free groups, PSE-D1 and PST-H1 inhibited the growth of their host strain significantly. A significant reduction of host bacteria titers (1.5 and 1.9 log10 CFU/sample, p < 0.001) on eggshells was observed under PSE-D1 and PST-H1 treatments, respectively. Furthermore, administration of PSE-D1 and PST-H1 decreased the counts of bacteria by 1.1 and 1.2 log10 CFU/cm2 (p < 0.001) in sausages as well as 1.5 and 1.8 log10 CFU/mL (p < 0.001) in milk, respectively. Interesting, the bacteriostasis efficacy of both phages exhibited more significantly at 4 °C than that at 28 °C in eggshells and milk and sausages. In sum, the purpose of our research was evaluating the counteracting effect of phage PSE-D1 and PST-H1 on the spread of Salmonella on contaminated foods products. Our results suggested that these two phage-based biocontrol treatments are promising strategies for controlling pathogenic Salmonella contaminated food.

Assessment of the Antibacterial Potency of Usnea sp. against Foodborne Pathogens

ABSTRACT &#x0D; The increase in the incidence of foodborne diseases has been demonstrated by epidemiological studies, and the adverse impact on the socio-economic development of countries has been also reported by health authorities. The combat against foodborne pathogens through the use of natural biosources has become the focus of recent research. Lichens produce several secondary metabolites with various biological activities including antibacterial, antifungal, anti-cancer etc. due to competition with other living things in their surrounding environment. In this perspective, we aimed to investigate the antibacterial properties of Usnea sp. that collected from Kastamonu, Turkey against five foodborne pathogens in the present study. These tested bacteria included both Gram-positive and Gram-negative ones. Our data demonstrated that the acetone extracts of Usnea sp. had antibacterial efficiencies especially against Gram-positive bacteria tested (C. perfringens, S. aureus, and B. cereus) at varying percentages. This potential antibacterial activity of Usnea sp. suggests that it can be used in the food industry. Since it has already been reported to be used in dishes or ingredients of bread, it gives the idea that it may be used as a food additive (such as a preservative, extending shelf life). However, detailed studies for its toxicity or the dosages that do not be toxic should be done.

Effects of Climatic Factors on Diarrheal Diseases among Children below 5 Years of Age at National and Subnational Levels in Nepal: An Ecological Study.

Introduction: The incidence of diarrhea, a leading cause of morbidity and mortality in low-income countries such as Nepal, is temperature-sensitive, suggesting it could be associated with climate change. With climate change fueled increases in the mean and variability of temperature and precipitation, the incidence of water and food-borne diseases are increasing, particularly in sub-Saharan Africa and South Asia. This national-level ecological study was undertaken to provide evidence linking weather and climate with diarrhea incidence in Nepal. Method: We analyzed monthly diarrheal disease count and meteorological data from all districts, spanning 15 eco-development regions of Nepal. Meteorological data and monthly data on diarrheal disease were sourced, respectively, from the Department of Hydrology and Meteorology and Health Management Information System (HMIS) of the Government of Nepal for the period from 2002 to 2014. Time-series log-linear regression models assessed the relationship between maximum temperature, minimum temperature, rainfall, relative humidity, and diarrhea burden. Predictors with p-values < 0.25 were retained in the fitted models. Results: Overall, diarrheal disease incidence in Nepal significantly increased with 1 °C increase in mean temperature (4.4%; 95% CI: 3.95, 4.85) and 1 cm increase in rainfall (0.28%; 95% CI: 0.15, 0.41). Seasonal variation of diarrheal incidence was prominent at the national level (11.63% rise in diarrheal cases in summer (95% CI: 4.17, 19.61) and 14.5% decrease in spring (95% CI: −18.81, −10.02) compared to winter season). Moreover, the effects of temperature and rainfall were highest in the mountain region compared to other ecological regions of Nepal. Conclusion: Our study provides empirical evidence linking weather factors and diarrheal disease burden in Nepal. This evidence suggests that additional climate change could increase diarrheal disease incidence across the nation. Mountainous regions are more sensitive to climate variability and consequently the burden of diarrheal diseases. These findings can be utilized to allocate necessary resources and envision a weather-based early warning system for the prevention and control of diarrheal diseases in Nepal.

Research on nanogold-assisted HRM-qPCR technology for highly sensitive and accurate detection of Vibrio parahaemolyticus

The incidence of foodborne diseases ranks at the forefront of the total incidence of various diseases. High-specificity and high-sensitivity detection and reporting of foodborne pathogens have become the core of preventing and solving food safety problems. This study is based on screened highly specific molecular targets, the addition of the third-generation saturated fluorescent dyes and nanogold reduces the Ct value of the system while increasing the fluorescence signal value, thereby establishing highly sensitive and specific Nanogold-assisted HRM-qPCR rapid detection technology. The limit of detection and quantification of assay was 7 fg/μL-70 ng/μL for genomic DNA and 6 CFU/mL-6 × 106 CFU/mL for bacterial suspension. The Nanogold-assisted HRM-qPCR was shown to be able to detect Vibrio parahaemolyticus of 30 CFU/mL without enrichment culture and 3 CFU/mL after 2 h enrichment culture. This work shows promise in rapid instrumental and on-site detection of Vibrio parahaemolyticus.