Foodborne Illness Outbreaks Research Articles

Epidemiology of Ciguatoxin Poisoning Outbreaks in the United States Between 2001 and 2021.

This study examined data from the Centers for Disease Control and Prevention's National Outbreak Reporting System between 2001 and 2021 for confirmed outbreaks of foodborne illness due to Ciguatoxin in the United States. Previous research into Ciguatoxin illness in the United States has focused on specific states or territories-namely Hawaii, Florida, Puerto Rico, and the Virgin Islands-meaning the national distribution of outbreaks remains unclear. In addition, while specific categories of seafood (e.g., reef fish) are known to carry elevated risk of illness due to Ciguatoxin poisoning, it remains unclear the extent to which specific seafood items are associated with the odds of being hospitalized in an outbreak. This study calculated descriptive statistics for the distribution of outbreaks by state, season, site of exposure, and implicated seafood item. Then, binomial regression was used to assess the relationship between the implicated seafood item in an outbreak and hospitalization. Results provided evidence that knowing the implicated seafood item in an outbreak is associated with the odds of hospitalization (χ25 = 33.023, p < 0.0001). Even when a seafood item was found to be associated with elevated odds of hospitalization, not all cases involved hospitalization. This finding aligns with Ciguatoxin poisoning case reports, noting that key epidemiological factors include not just the seafood item consumed but also the quantity and the part consumed (e.g., the head). In conclusion, public health officials should consider Ciguatoxin poisoning outbreaks as multidimensional and utilize information about the seafood consumed as well as the quantity and parts of the seafood consumed.

Assessment of microbial contamination in various processing rooms using culture-dependent and 16S rRNA methods in a commercial kitchen in eastern China

Commercial kitchens, frequently implicated in foodborne illness outbreaks, underscore the importance of studying bacterial communities in these settings. This study analyzed bacterial communities of two cooked food samples and 49 food contact surface samples in a commercial kitchen in eastern China, utilizing traditional bacterial cultivation methods and 16S rRNA sequencing. The cutting room exhibited the highest microbial contamination, with elevated bacterial colony counts on cutting boards and containers, suggesting it as the primary site for potential cross-contamination risks between different foods. Regarding bacterial communities, Coliform levels in refrigerators ranged from 1.0 to 3.0 log10 CFU/cm2, which is below sanitary standards. However, E. coli levels on food contact surfaces and cooked foods exceeded microbial limits set by GB1903 and GB 2726 in China. Proteobacteria were predominant at the phylum level across processing rooms, with Moraxellaceae notably prevalent and Pseudomonadaceae dominant in cooked foods at the family level. Source tracking identified food contact surfaces, including countertops, containers in the cutting room, and refrigerators in the cooking room, as primary sources of bacterial contamination in the final cooked foods, contributing 61.62% of contamination. These findings suggest that effective measures should be developed to control bacterial contamination on kitchen food contact surfaces to prevent cross-contamination among different cooked foods.

Integrating lateral flow device with controllable gold in situ growth for sensitive detection of staphylococcal enterotoxin A in milk

Gold nanoparticle-based lateral flow immunoassays (AuNP-LFIA) are widely used for pathogen monitoring to prevent foodborne illness outbreaks. However, conventional AuNP-LFIA exhibits poor sensitivity and limited quantitative capacity due to the low colorimetric signal intensity of AuNPs. Herein, we introduced a low-background gold in situ growth (GISG) strategy by lowering the pH of the growth solution to weaken the reducibility of hydroxylamine, thereby enhancing the sensitivity of AuNP-LFIA. Additionally, we developed a universal and manufacturable lateral flow device to streamline the GISG process. We applied this device to detect staphylococcal enterotoxin A (SEA), an exotoxin produced by Staphylococcus aureus. Under optimal conditions, the proposed device demonstrated superior practicality and excellent sensitivity for SEA detection, achieving a detection limit of 0.061 ng/mL with the total detection time of 37 min, showing 311 times more sensitive than the unamplified AuNP-LFIA. Furthermore, SEA detection in milk samples showed a strong correlation (R2 = 0.8845) with results obtained from a conventional ELISA kit. Therefore, this promising LFIA device offers a novel strategy with high sensitivity and practicality for in-field detection of Staphylococcus aureus and can be easily adapted for screening other foodborne pathogens.

Ingestion of Bacillus cereus spores dampens the immune response to favor bacterial persistence

Strains of the Bacillus cereus (Bc) group are sporulating bacteria commonly associated with foodborne outbreaks. Spores are dormant cells highly resistant to extreme conditions. Nevertheless, the pathological processes associated with the ingestion of either vegetative cells or spores remain poorly understood. Here, we demonstrate that while ingestion of vegetative bacteria leads to their rapid elimination from the intestine of Drosophila melanogaster, a single ingestion of spores leads to the persistence of bacteria for at least 10 days. We show that spores do not germinate in the anterior part of the intestine which bears the innate immune defenses. Consequently, spores reach the posterior intestine where they germinate and activate both the Imd and Toll immune pathways. Unexpectedly, this leads to the induction of amidases, which are negative regulators of the immune response, but not to antimicrobial peptides. Thereby, the local germination of spores in the posterior intestine dampens the immune signaling that in turn fosters the persistence of Bc bacteria. This study provides evidence for how Bc spores hijack the intestinal immune defenses allowing the localized birth of vegetative bacteria responsible for the digestive symptoms associated with foodborne illness outbreaks.

Food Safety Knowledge, Attitudes, and Practices Among Food Handlers in Jeddah, Saudi Arabia

Background: Several outbreaks of foodborne illness have recently occurred in Saudi Arabia, posing a public health concern, especially considering the increasing trend of food consumption at restaurants. Objectives: This study evaluates the food safety knowledge, attitudes, and self-reported practices among food handlers in Jeddah, Saudi Arabia, and their association with the food handlers’ sociodemographic characteristics. Methods: A cross-sectional study was performed for a convenience sample of 80 food handlers (15–65 years old), followed by face-to-face interviews. A validated questionnaire with 65 questions across four sections (sociodemographic characteristics, knowledge, attitudes, and practice related to food safety) was utilized for data collection. Data entry and analysis were conducted using the SPSS version 26 software. Results: Most of the participants exhibited moderate levels of food safety knowledge and practices and a high level of food safety attitudes. Food safety knowledge was significantly greater among the oldest participants (&gt;45 years old), those holding valid health cards, and those who had attended training courses (p&lt;0.05). However, no significant differences in food safety attitudes and practices were found based on the sociodemographic characteristics of the participants (p&gt;0.05). Food safety knowledge was found to be significantly correlated with the food safety attitudes of the participants (r= 0.379, p= 0.001), and food safety attitudes were significantly correlated with practices (r= 0.264, p= 0.018). Conclusion: This study revealed that continuous implementation of food safety educational and training programs is necessary to improve the knowledge of food handlers and transform it into appropriate attitudes and practices.

Comparative growth kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during rehydration and storage.

Specialty mushrooms have been implicated in foodborne illness outbreaks in the U.S. in recent years. These mushrooms are available to consumers in both their fresh and dried states. Dehydrating mushrooms is a convenient way to increase shelf life. The dehydration process results in a lowered water activity (aw) of the commodity, creating an environment where both spoilage and pathogenic bacteria cannot proliferate. Prior to food preparation and consumption, these mushrooms are typically rehydrated and possibly stored for later use which could lead to increased levels of pathogens. This study examined the survival and growth of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during rehydration and subsequent storage. Mushrooms were heat dehydrated, inoculated at 3 log CFU/g, and rehydrated at either 5 or 25°C for 2 h. Rehydrated mushrooms were stored at 5, 10, or 25°C for up to 14 d. L. monocytogenes and S. enterica survived on enoki and wood ear mushroom types during rehydration at 5 and 25°C, with populations often <2.39 log CFU/g. During subsequent storage, no growth was observed on wood ear mushrooms, regardless of the rehydration or storage temperature, with populations remaining <2.39 log CFU/g for both pathogens. When stored at 5°C, no growth was observed for either pathogen on enoki mushrooms. During storage at 10 and 25°C, pathogen growth rates and populations after 14 d were generally significantly higher on the enoki mushrooms rehydrated at 25°C; the highest growth rate (3.56 ± 0.75 log CFU/g/d) and population (9.48 ± 0.62 log CFU/g) after 14 d for either pathogen was observed by S. enterica at 25°C storage temperature. Results indicate a marked difference in pathogen survival and proliferation on the two specialty mushrooms examined in this study and highlight the need for individual product assessments. Data can be used to assist in informing guidelines for time and temperature control for the safety of rehydrated mushrooms.

Inadequate food safety knowledge and hygiene practices among street food vendors in Dhaka, Bangladesh

Food safety remains a critical issue with outbreaks of foodborne illness. The knowledge gap of food safety and improper hygienic practices of food handlers are the key factors for the transmission of foodborne diseases. This study was conducted to investigate the level of food safety knowledge and practices among street food vendors in Dhaka City, Bangladesh, and its implications on consumers’ health. This cross-sectional study was conducted among 350 respondents in seven areas of Dhaka City. Trained data collectors gather data by interviewing street vendors using a pretested questionnaire. Most of the vendors (98%) were male, with 48% having secondary education and 85% having no food safety training. Although about 89% of the vendors were found to practice hand washing, only a small proportion of them practised using hand gloves while handling raw products (5.6%), cleaning tables (2.2%), preparing foods (1.3%) or handling garbage (0.9%). The education level of the vendors and their work experience were significantly correlated with their hand washing practice, wearing hand gloves and their knowledge about food-borne illnesses. The study demonstrated that formal education played a significant role in vendors’ knowledge and practice of health safety measures for food handlers to prevent foodborne illness. Effective food safety training and monitoring are needed to increase vendors' knowledge and practices, and in reducing foodborne diseases.

Modern biological methods of processing plant raw materials used to increase its storage capacity

Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks of foodborne illnesses in various regions of the world. Finding new solutions that provide adequate microbiological stability to minimally processed foods is key to controlling bacterial pathogens that cause foodborne illnesses. The use of chemical and physical methods of food preservation often leads to a deterioration in their nutritional value, physical and organoleptic properties. Minimally processed foods produced without any radical preservation methods may be at particular risk of developing microorganisms, including pathogens. Low-temperature production processes and refrigerated storage promote the development of psychrophilic microorganisms; another threat is posed by high microbiological contamination of raw materials. To preserve the quality of food products, the most commonly used physicochemical methods include modified atmosphere packaging, membrane methods or ultrasound. Alternatively, biological methods can be used: bacteriophages and phage cocktails, bacteriocins, inactivation of plant tissue degradation enzymes, phytochemicals, edible coatings. Moreover, they can be used either individually to limit the growth of bacteria in the food environment, or in combination with other methods in order to achieve maximum effect. This article discusses the main biological methods of combating pathogenic bacteria most commonly found in the food environment. The purpose of this review was to consider existing biological methods for processing plant objects, as well as to identify the advantages and disadvantages of each method.

Assessment of bacterial and parasitic contamination of fruits gathered from specific local markets in Addis Ababa, Ethiopia

BackgroundAround the world, food-borne illnesses are still a frequent and significant hazard to public health. Human infection outbreaks brought on by eating raw fruits have happened more frequently. Fruits have been connected in recent years to a number of outbreaks of food-borne illness around the globe, including in Ethiopia.ObjectiveTo assess bacterial and parasitic contamination of fruits gathered from specific local markets in Addis Ababa, Ethiopia.MethodsA cross-sectional study was carried out using fruits gathered from Addis Ababa local marketplaces. Convenient sampling were applied. With the assumption that each vendor provided 30 samples, a total of 120 fruit samples were gathered. Fruit samples were gathered in a plastic bag that had been sanitized and then brought to the lab for bacterial and parasitological investigation. All of the samples were checked for intestinal parasites and bacterial contamination. SPSS software version 25 was used to analyze the data. The Pearson's Chi-square test was used to assess categorical variables. The student's t-test was utilized to compare continuous variables, which were represented as the mean ± standard deviation. Using both univariate and multivariate analysis, odds ratios (OR) with 95% confidence intervals (CI) were computed. Statistical significance was defined as a P &amp;lt; 0.05.ResultsThere was a 100 (83.3%) level of bacterial contamination. While Salmonella and Shigella species were not recovered, S. aureus isolates 16 (13.3%) were the most common bacterial contamination, followed by E. coli isolates 8 (6.7%). The samples of bananas, mangos, papayas, and avocados from all four sites had total coliform (TCC) bacteria ranging from 2.1 × 103 to 3.2 × 104, 8.3x 102 to 1.8x 105CFU/g, 1.6x 102 to 3.7 x 104, and 1.2x 102 to 3.8 x 104 CFU/g, in that order. No parasites were found in this investigation.Conclusion and recommendationIt is usually recommended that customers in this research region wash and handle infected fruits properly to prevent bacterial illnesses. In addition, fruit dealers should have their bacterial contaminations routinely inspected. Large-scale research is advised to support this discovery.

Preliminary investigation of food safety practices and environmental hygiene in Uyo Central abattoir, Uyo, Nigeria

Hygienic processing of meat and sanitary conditions of abattoirs play a vital role in preventing food contamination and subsequent outbreaks of foodborne illnesses. The lack of strict hygienic measures in Nigerian abattoirs poses a great risk to food safety, serving as an excellent source of microbial contamination of meat. This study aimed to assess the sanitary condition and meat hygiene practices at the central abattoir, Uyo, to describe and highlight the inadequacies and provide recommendations. The assessment was carried out through direct personal observations documented pictorially and use of textual notes over repeated abattoir visitations for a period of one week. Result from this assessment showed poor hygienic practices and nonadherence to food safety measures by the abattoir workers, poorly dressed personnels, poor waste disposal system, dilapidating facilities, and poor environmental hygiene. The unhygienic and poor sanitary conditions at the central abattoir, Uyo does not meet the ideal standard for food safety practices thus, there is a need to address this critical public health problem. The findings of unhygienic practices and handling of meat in the central abattoir suggest the need for interventions through training and education of abattoir personnels on food safety with the overall aim of protecting public health.

Bacterial Foodborne Diseases in Sudan: A Review

Objective: To determine the role of the bacteria associated with foodborne diseases in Sudan and to help health policymakers introduce strict intervention measures control. Methods: The review uses up-to-date data via manual screening of the titles and abstracts of retrieved articles using string foodborne diseases in Sudan and foodborne illnesses as keywords to obtain publications from the electronic databases PubMed and Google Scholar using the publish or perish tool. However, priority has been given to the scientific papers, reports, and literature issued within the past 5 years. Results: The review reported that many types of research revealed that foodborne infection is a critical, life-threatening health problem in Sudan and that different food pathogens are responsible for people and outbreaks of foodborne illness. Conclusion: Foodborne diseases are considered one of the main reasons for illness and death, particularly in countries that suffer from poor economic conditions, such as Sudan. The review concluded that the most bacteria that caused foodborne disease in Sudan were Escherichia coli, Salmonella spp, and Staphylococcus aureus.

Assessment of Bacterial Hand Contamination and Associated Factors Among Food Handlers Working in Catering Establishments of Hosanna Town, Hadiya Zone, South Ethiopia, 2023

Background: Hands are the major source of contamination, which can never be totally free of microorganisms, especially bacteria. Food can become contaminated by dirty hands if there is a lack of proper hygiene among the food handlers when handling food. Human hands are in regular contact with the surrounding environment, and a variety of pathogens can reach the mucous membranes in the mouth, nose, eyes, and genitals of humans through the hands and consequently contribute to foodborne illness outbreaks. Objective: This study assessed bacterial hand contamination and associated factors among food handlers working in catering establishments in Hossana Town, South Ethiopia. Method: A community-based cross-sectional study was conducted among food handlers at catering establishments in Hosanna town, Hadiya zone, South Ethiopia, from March 2023 to May 2023. A stratified random sampling technique was employed to allocate study participants into their catering establishment, and then a random sampling technique was applied to recruit participants. After getting signed consent, a structured questionnaire was used to collect data on socio-demographic and potential risk factors. Data was entered using EpiData version 3.1 and analyzed using the SPSS version 20 statistical package, and descriptive statistics were used to describe variables. Chi-square was used to identify factors associated with the outcome variable. Result: The overall prevalence of bacterial positivity is 18/156 (11.5%), and among the identified bacterial isolates, 10/156 (6.4%) were Staphylococcus aurous, followed by Escherichia coli (5/156 (3.2%)), and 3/156 (1.9%) were Salmonella typhi. The isolated pathogens had associations with those who were not trained in food preparation and handling, those who had no clean nails observed, poor hand washing after sneezing, poor hand washing after touching waste, and those who had no habit of hand washing after latrine usage (defecation) (p &lt; 0.001). The finding implies the need for strengthening the personal hygiene and redressal training of food handlers on personal hygiene guidelines to improve practice during food processing

Environmental Antecedents of Foodborne Illness Outbreaks, United States, 2017–2019

Foodborne outbreak investigations often provide data for public health officials to determine how the environment contributed to the outbreak and on how to prevent future outbreaks. State and local health departments are responsible for investigating foodborne illness outbreaks in their jurisdictions and reporting the data to national-level surveillance systems, including information from the environmental assessment. This assessment is designed to describe how the environment contributed to the outbreak and identifies factors that contributed to the outbreak and environmental antecedents to the outbreak. Environmental antecedents, also referred to as root causes, are specific reasons that allow biological or chemical agents to contaminate, survive, or grow in food. From 2017 to 2019, 24 jurisdictions reported 1,430 antecedents from 393 outbreaks to the National Environmental Assessment Reporting System. The most reported antecedents were lack of oversight of employees/enforcement of policies (89.1%), lack of training of employees on specific processes (74.0%), and lack of a food safety culture/attitude towards food safety (57.5%). These findings highlight the critical role that employees play in restaurant food safety and are heavily influenced by restaurant management, who can exercise active managerial control to manage these antecedents. Identifying antecedents during investigations is essential for understanding the outbreak’s root cause and implementing sustainable corrective actions to stop the immediate outbreak and future outbreaks.

KNOWLEDGE, ATTITUDE AND PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS IN LAFIA, NASARAWA STATE, NIGERIA

Most nations, including Nigeria, have large populations that consume street food, and most of those who would not otherwise be employed make a living by selling it. Because the majority of street sellers are underprivileged, illiterate, and care little to nothing about food safety and hygiene, serious worries about the safety of these meals have been growing. This study evaluated the actions, attitudes, and knowledge of food vendors in Lafia Town, Nasarawa State, with regard to food safety. A basic random sampling procedure was used to choose a sample of 261 respondents for a descriptive cross-sectional survey design. A methodical questionnaire was employed to gather information. Descriptive statistics (frequency percentage, mean, and standard deviation) were used to analyse the data, and Chi-square was used to test hypotheses at the 5% significance level. The research results revealed that the participants' average age was 39.20 ± 9.536. Considering the respondents' general level of knowledge, most of 234 (89.7%) have a good comprehension of the significance of safety of food. Most of respondents, or 230 (88.1%), indicated that vendors of food had a generally positive attitude on food cleanliness. The results demonstrated that the most of respondents, 163 (62.5%), practise good food hygiene. A few of the factors that the study found affected the food vendors' practices of food hygiene were: 100 (38.3), forgetting to follow food hygiene guidelines, 0 (0.0%), not having monitoring teams visit, 22 (8.4%), and not receiving regular scores to check the method of food preparation and how it is served. The respondents' attitude and knowledge levels did not significantly correlate (Fisher's exact 0.918 and p=0.338). According to the study, even though food vendors' knowledge, attitudes, and practices seemed adequate, there is still a need for all parties involved to put in place regulatory measures to guarantee that food vendors adhere to standards appropriate for the public consumption and to continuously raise public awareness of the need of observing food hygiene practices and outbreaks of food-borne illnesses, which are common in our society.

Antimicrobial and antibiofilm activities of Aleppo pine essential oil and enzymes against Salmonella enterica biofilms formed on stainless steel and plastic surfaces

Several foodborne illness outbreaks caused by Salmonella enterica have been associated with the presence of biofilms, particularly on food contact surfaces. The objectives of the current study were: i) to assess the minimum inhibitory (MIC) and minimum bactericidal concentrations (MBC) of Aleppo pine essential oil (APEO) against 5 S. enterica serotypes and their mixture in Tryptone Soy broth at 37 °C and, ii) investigate the antibiofilm activity of two mixtures of 3 hydrolytic enzymes (5% protease, 2.5% α-amylase, and 0.5% lipase or 10% protease, 5% α-amylase, and 1% lipase at 50 °C for 30 min, and APEO at 1, 2 and 4 MIC at 25 °C for 10, 20 or 30 min) as well as sequential use of enzyme mixtures and APEO against S. enterica on stainless steel and plastic surfaces. The results showed that the MIC and MBC values of APEO against S. enterica strains and their mixture were 250–500 μg/ml and 1000-4000 μg/ml, respectively. In general, the antibiofilm activity of enzymes and APEO increased as the concentration increased and exposure time was extended. The results showed that a 1.8 log CFU/coupon reduction (p < 0.05) was obtained using 4 MIC APEO for 30 min at 25 °C. The enzyme-based mixture containing 10% protease, 5% amylase and 1% lipase at 50 °C for 30 min reduced the microbial load of S. enterica in biofilms on stainless steel and plastic surfaces by 2.1 log CFU/coupon (p < 0.05). However, a sequential two-step treatment based on a mixture of 10% protease, 5% α-amylase, and 1% lipase for 30 min at 45 °C followed by 4 MIC APEO for 30 min at room temperature reduced the S. enterica cells in biofilms on stainless steel by 4.6 log CFU/coupon (p < 0.05). These results indicated that enzyme-APEO treatments may be applied as a natural alternative to overcome biofilm formation by S. enterica in the food industry.

Whole-Genome Sequencing-Based Confirmatory Methods on RT-qPCR Results for the Detection of Foodborne Viruses in Frozen Berries

Accurate detection, identification, and subsequent confirmation of pathogens causing foodborne illness are essential for the prevention and investigation of foodborne outbreaks. This is particularly true when the causative agent is an enteric virus that has a very low infectious dose and is likely to be present at or near the limit of detection. In this study, whole-genome sequencing (WGS) was combined with either of two non-targeted pre-amplification methods (SPIA and SISPA) to investigate their utility as a confirmatory method for RT-qPCR positive results of foods contaminated with enteric viruses. Frozen berries (raspberries, strawberries, and blackberries) were chosen as the food matrix of interest due to their association with numerous outbreaks of foodborne illness. The hepatitis A virus (HAV) and human norovirus (HuNoV) were used as the contaminating agents. The non-targeted WGS strategy employed in this study could detect and confirm HuNoV and HAV at genomic copy numbers in the single digit range, and in a few cases, identified viruses present in samples that had been found negative by RT-qPCR analyses. However, some RT-qPCR-positive samples could not be confirmed using the WGS method, and in cases with very high Ct values, only a few viral reads and short sequences were recovered from the samples. WGS techniques show great potential for confirmation and identification of virally contaminated food items. The approaches described here should be further optimized for routine application to confirm the viral contamination in berries.

Antimicrobial susceptibility patterns of Listeria monocytogenes isolated from fresh produce in KwaZulu-Natal Province, South Africa

Fresh, ready-to-eat produce is frequently irrigated with untreated water, making it a leading cause of food-borne illness outbreaks worldwide. This study investigated the presence of Listeria monocytogenes in fresh produce that was grown using river water. Standard biochemical tests were used for the identification of L. monocytogenes isolated from river water used for irrigation, and from fresh produce including lettuce, spinach, and pumpkin. The inlA gene of L. monocytogenes was molecularly identified using PCR amplification. The susceptibility of L. monocytogenes isolates to antimicrobial agents was assessed using the Kirby-Bauer disc diffusion method. The presence of the amplified inlA gene (800 bp) indicated that all of the fresh produce and river water samples were contaminated with virulent L. monocytogenes. Lettuce and spinach exhibited higher quantities of L. monocytogenes, with lettuce recording 87 CFU/g and spinach recording 71 CFU/g. The L. monocytogenes isolates from spinach and lettuce sources showed significant resistance to colistin (56.2% and 53.3%, respectively) as well as ampicillin (68.8% and 53.3%, respectively). Moreover, lettuce (40%) and spinach (31%) exhibited a common resistance pattern of AMP-CHL-CT-KAN-PIP-ERY-TET, with a maximum MAR index value of 0.54. Our research demonstrates the transmission of multidrug-resistant L. monocytogenes from irrigation river water to fresh produce. Hence, the ingestion of ready-to-eat fresh produce carries the potential for human listeriosis, particularly among individuals with compromised immune systems.

The Influence of Technological Shifts in the Food Chain on the Emergence of Foodborne Pathogens: An Overview

The transformation of the food chain due to technological advances has had significant implications in regard to food safety. A noteworthy trend in this evolution relates to the emergence of new or previously unseen pathogens within products, thereby altering the landscape of foodborne illness epidemiology. The escalating frequency of these events underscores the need for a comprehensive re-evaluation of preventive strategies. The occurrence of novel species of bacteria, viruses, parasites, and unusual biotoxins from unexpected sources has challenged the previous limits that had been set to prevent foodborne illness outbreaks. The repercussions, ranging from detrimental effects on public health to economic burden, are influenced by a myriad of factors affecting the evolution of foodborne pathogens and emerging ailments. Among these factors are shifts in population demographics and behaviors, especially dietary patterns, as well as climate extremes, advances in more precise pathogen detection, microbial adaptation, evolving agricultural practices, and transformative changes within the food industry. This review critically examines the impact of technological metamorphosis along the food chain, encompassing production, processing, handling, packaging, storage, transportation, and industry demographics on the dynamics influencing the emergence of foodborne pathogens. Additionally, potential solutions to mitigate and manage this escalating issue are proposed.

ENSURING GLOBAL FOOD SAFETY: INTEGRATING BLOCKCHAIN TECHNOLOGY INTO FOOD SUPPLY CHAINS

This concept paper explores the integration of blockchain technology into food supply chains to enhance global food safety. In recent years, food safety has become a critical concern worldwide, with frequent outbreaks of foodborne illnesses and contamination incidents. Traditional supply chain systems often lack transparency, traceability, and efficiency, leading to challenges in identifying the source of contamination and preventing its spread. Blockchain technology offers a promising solution to these challenges by providing a decentralized, immutable, and transparent ledger system. By recording each transaction and transfer of food products on a blockchain, stakeholders can trace the journey of food items from farm to fork in real-time. This enables rapid identification of contaminated products, facilitating targeted recalls and reducing the scope and impact of foodborne illness outbreaks. Key benefits of integrating blockchain technology into food supply chains include enhanced transparency, increased trust among consumers, improved efficiency in recalls and audits, and opportunities for process optimization and cost reduction. However, successful implementation requires collaboration among stakeholders, investment in infrastructure, and addressing technical and regulatory challenges. This concept paper outlines a strategic framework for implementing blockchain technology in food supply chains, including stakeholder engagement, pilot testing, scalability considerations, and regulatory compliance. By leveraging blockchain technology, we can ensure greater food safety, protect public health, and strengthen confidence in the global food supply chain.&#x0D; Keywords: Food Safety, Blockchain, Technology, Supply.

Deep learning hyperspectral imaging: a rapid and reliable alternative to conventional techniques in the testing of food quality and safety

Food quality and safety are a great public concern; outbreaks of food-borne illnesses can lead to different health problems. Consequently, rapid and non-destructive artificial intelligence approaches are required for sensing the safety situation of foods. As a promising technology, deep learning for hyperspectral imaging (HSI) has the potential for rapid food safety and quality evaluation and control. Spectral signatures of food substances are sensitive to water content variation, the extent of hydrogen bonding, geographical origin, harvesting time and the variety of food under study. Deep learning models have shown great potential in addressing the challenge of sensitivity of spectral signatures of food substances. After discussing the basics of HSI, this review provides a detailed study of various deep-learning algorithms that have been put to use via HSI in the determination of sensory and physicochemical properties, adulteration and microbiological contamination of food products. The existing literature includes HSI for evaluating quality attributes and safety of different food categories like fruits, vegetables, cereals, milk and meat. This paper presents a practical framework for deep learning-based food quality assessment using hyperspectral imagery. We demonstrate its versatility across diverse food quality domains and provide a concise step-by-step guide for researchers. It has been predicted that deep learning for HSI can be considered a reliable alternative technique to conventional methods in realising rapid and accurate inspection, for testing food quality and safety.