Food Safety Practices Research Articles

Food Safety in Developing Countries: Common Foodborne and Waterborne Illnesses, Regulations, Organizational Structure, and Challenges of Food Safety in the Context of Nepal

ABSTRACTFood safety presents a global challenge, contributing to 600 million cases of foodborne diseases and 420,000 fatalities annually worldwide. In developing countries, such as Nepal, addressing food safety is particularly intricate and arduous because of the prevalent issues of food insecurity, poverty, illiteracy, and regulatory hurdles. The objectives of this comprehensive review are to evaluate the prevalent foodborne and waterborne illnesses, examine the existing regulations and institutional frameworks, and identify the challenges associated with food safety in Nepal. Additionally, this review aims to propose strategies to enhance food safety measures in the country. An electronic search was conducted using relevant keywords to include articles and literature pertinent to the topic. Common foodborne illnesses in Nepal include cholera, typhoid fever, hepatitis, worm infections, and poisoning from mushrooms, heavy metals, and pesticides. While existing rules, regulations, and government infrastructure exist, they often face limitations in effectively addressing these multifaceted challenges. Food safety in developing countries, such as Nepal, faces several challenges, including inadequate regulatory frameworks, limited surveillance and monitoring, rural–urban disparities, and high incidences of foodborne illness. Additional issues stem from weak law enforcement, poor food safety practices, limited infrastructure, informal sector challenges, cross‐border trade, limited access to clean water, and the impacts of climate change. A multisectoral One Health approach involving collaboration among government agencies, food industry stakeholders, consumers, and civil society organizations is imperative to enhance food safety in developing countries such as Nepal.

Food Safety knowledge and Handling Practices among Jordanian University Students

This study assessed food safety knowledge and practices (KP) among 461 university students in Jordan, comparing health-related and non-health-related students. A cross-sectional survey using a questionnaire evaluated demographics, food safety knowledge, and handling practices. Health-related students scored higher in food safety knowledge with significant differences between them (mean: 4.95 ± 2.32) compared to non-health-related students (mean: 3.73 ± 1.92, p < 0.001). Health-related female students also demonstrated better knowledge (mean: 6.70 ± 1.95) than males (mean: 6.03 ± 2.38, p = 0.008). Significant differences were found, especially among non-health-related students. Common issues included inadequate food storage knowledge and reliance on feel-touch tests instead of thermometers, leading to undercooking and foodborne infections. Additionally, the COVID-19 pandemic temporarily improved practices, though post-pandemic declines were noted in handwashing and thermometer use. This study highlights the need for targeted interventions, particularly for male students not enrolled in health-related fields. Targeted educational programs and practical training focusing on food safety can significantly improve both knowledge and practice, reducing health risks. Including food safety modules in non-health disciplines can help bridge the gap between academic knowledge and practical application.

Street Venders' Food Safety Knowledge, Attitudes and Practices and Consumers' Preference About Street Food Marketing in Chennai City

Purpose-The purpose of a study on "Street Vendors' Food Safety Knowledge, Attitudes, and Practices and Consumers' Preference About Street Food Marketing" typically revolves around several key objectives.The study would typically aim to inform public health efforts, regulatory policies, and the support structures needed for street vendors to improve food safety while meeting consumer demand. Design/methodology/approach-This study adopts a descriptive cross-sectional design to gather information on the current knowledge, attitudes, and practices of street vendors related to food safety. It also examines consumer preferences regarding street food marketing and their perceptions of food safety.This study adopts a descriptive cross-sectional design to gather information on the current knowledge, attitudes, and practices of street vendors related to food safety.A sample of approximately 150 street vendors and 150 consumers will be targeted for this study, providing a representative overview of the practices and preferences in Chennai’s Street food sector. Findings-Food Safety Knowledge Gaps: Many street vendors in Chennai have limited formal knowledge about food safety, with gaps in understanding key areas such as personal hygiene, food handling, and the risks of cross-contamination.Inconsistent Attitudes and Practices: Vendors generally express positive attitudes toward maintaining hygiene, understanding its importance for consumer health and business success. Originality/value-Underserved Research Area: Street food vending is a significant part of the informal economy, particularly in developing regions, but often lacks sufficient formal research. This study explores an area where academic and policy-focused research may be limited, making it a fresh and critical investigation. Focus on Food Safety in Informal Settings: While food safety is well-documented in formal food industries, there is less research on how informal vendors manage food safety. This study provides original insights into how these vendors understand and practice food safety without formal training or resources.

Assessment of egg quality, food safety, and hygiene practices among commercial and non-commercial farms of Barwala district of Panchkula, Haryana

ABSTRACT Background: The aim of the present study was to assess the egg quality, food safety, and hygiene practices in egg production among commercial and non-commercial farms. Methods: A total of six, each commercial and non-commercial farm, were randomly selected form Barwala district, Panchkula, Haryana, for this study in 2019. A detailed interview on hygiene practices of farm workers was conducted. Egg samples were procured for external (N = 60) and internal (N = 24) egg quality determination. The swap samples (N = 24) were also analysed for bacterial contamination. Descriptive statistics were used for reporting the results, and Chi-square test was conducted for determining significant differences between commercial and non-commercial farms. Results: The egg yolk percentage (34.49%) and egg shell percentage (12.76) were higher among non-commercial farms. However, no significant external (P = 0.890) or internal (P = 0.367) egg quality difference was found between commercial and non-commercial farms. The biosecurity and disinfection management, daily waste disposal practice, fly and rodent control practice, farm activity record, and flock health monitoring were relatively better among commercial farms. There were no significant differences found in any of these assessments. The colony forming units (cfu) for salmonella and coliform were acceptable in three and four procured samples from commercial farms, respectively, whereas none were within acceptable levels among non-commercial farms. Conclusion: The internal egg quality, food safety, and hygiene practices were relatively better among commercial farms as compared to non-commercial farms. This requires further validation through a large sample-sized study.

The effectiveness of information, education, and communication (IEC) methods on food safety and hygiene among food vendors during Ramadan

Background: During Ramadan 2023, only 4.7% of the 104 snack and food outlets in Jakarta, Indonesia, at the Cilandak District Primary Health Center met hygiene and sanitation standards. The inspections involved supervising cleanliness, implementing HACCP (Hazard Analysis & Critical Control Point), and counseling on the implementation of health and food safety practices. Purpose: To evaluate the impact of information, education, and communication (IEC) methods on food safety and hygiene practices among street food vendors during Ramadan. Method: A quantitative design with a quasi-experimental approach, an information, education, and communication (IEC) methods on food safety and hygiene for food vendors during the month of Ramadan consisting of one group. The study had two steps: first, it inspected food outlets before and after an educational intervention using a health environment inspection (eIKL PaJan) form; secondly, it tested food samples using a rapid test. Three outlets were randomly selected from each of the five sub-districts, and the data was analyzed using a paired T-test. The level of statistical significance was set at an alpha level of 0.05. Results: Fifteen "takjil" snack vendors were evaluated, and most had non-conformity scores. The highest non-conformity scores were due to hand hygiene issues and lack of knowledge about food safety. After the intervention, the mean score of knowledge about safe food handling increased from 57.5 to 75.9, with p<0.001 indicating an increase in awareness of food safety perceptions. Of the fifteen food samples tested, six showed the presence of formalin in the rapid test. However, subsequent testing at the laboratory revealed that the samples were free of formalin. Conclusion: Our study highlights a significant public health concern: enhancing awareness can bolster the safety, cleanliness, and knowledge of snack food outlet proprietors. This could positively affect the economy, human resource quality, and health through the implementation of food security practices.

Knowledge, attitude and practice of food hygiene and safety among food vendors in a rural tertiary health facility in south South Nigeria

Background: Food hygiene and safety is a public health concern that requires the practices to prevent microbial and other contaminants of food from production to consumption. Study design: A descriptive cross-sectional study. Methods: One hundred (100) food handlers/vendors from ten food premises within the teaching hospital environment were interviewed using a semi-structured validated questionnaire. All food handlers/vendors who consented to participate in the study were interviewed (total population). Data were entered and analyzed using SPSS version 23. Statistical significance was set at 95% confidence level with p<0.05. Results were presented in tables and charts. Results: One hundred (100) participants were interviewed and of this, 44% were cooks and 67% had good knowledge of food hygiene and safety. Majority (70%) had positive attitude towards food hygiene and safety and about half (53%) had good practice of food hygiene and safety. Majority of those who had work experience of 26 years and above (77.8%) had good practice and positive attitude (88.9%) towards food hygiene and safety. More with no formal education (62.5%) had good practice of food hygiene and safety but this association was found not to be statistically significant. Conclusion: Two third of the respondents had good knowledge of food hygiene and safety with majority of them having positive attitude. This positive attitude and good knowledge of the respondents did not quite translate to good practice as only about half of them had good practice of food hygiene and safety.

Farmers market food safety: A comprehensive review of training needs in the U.S.

Farmers markets offer an apparently easy way for small-scale or hobbyist food producers to sell fresh produce, meat, and poultry from their farms or dis­tribute value-added products, but they may be unaware of the foodborne illness risks associated with both fresh produce and derivative products, as well as of their local food safety requirements. Food guidance and rules vary from state to state and market to market, making it difficult for indi­viduals to navigate the various regulatory levels. Even if a local food producer is exempt from these rules due to their amount of sales, they will still benefit greatly from resources and educational tools that increase awareness and knowledge of food safety best practices. This review discusses current knowledge of and guidelines for food safety in farmers markets based on peer-reviewed and grey literature as well as published guidelines and recommendations. We examine facilities and supplies, regulatory measures, education and train­ing, and Good Farmers Market Practices as pre­ventive measures to enhance food safety in farmers markets, which are critical to local and regional food systems. Overall, we identified various barri­ers to implementing farmers market food safety standards and practices in this scoping review; removing these barriers will require the participa­tion of local regularity authorities, market managers, vendors, and consumers.

Understanding Consumer Beliefs and Choices Related to Food Safety: A Qualitative Study in Urban Ethiopia.

Provide an in-depth examination of consumers' food safety beliefs and practices to draw implications for interventions to improve nutrition and food safety in Ethiopia. Adapted Focused Ethnographic Study approach using in-person semi-structured interviews and free-listing exercises, in two iterative phases. A traditional food market in Hawassa, a mid-sized city. Forty-six market shoppers, selected randomly in line with quotas for age and gender. Consumers did not clearly differentiate between quality and safety, seeing them through connected concepts such as 'freshness'. While most respondents had some understanding of the causes of unsafe food, they did not generally worry about becoming ill themselves and felt food safety risks were easily mitigated through in-home behaviors. Thus, food safety practices were not a main motivator of market or vendor choice. There was no evidence that food safety concerns led consumers to prefer packaged, processed food or to avoid consuming fresh foods.Discussion: The study offers novel depth and detail on a topic of strong policy relevance. While building on an encouraging base of understanding of food safety, there remains considerable scope for increasing knowledge, particularly with regards to the need to procure safe food as opposed to expecting household-level practices to mitigate all safety risks. Motivating customers to give food safety factors more consideration when making food purchasing decisions, such as by leveraging emotion-based communication from trusted messengers to elevate the issue's salience in their minds, may contribute to improvements in food safety in low-income countries such as Ethiopia.

Pregnancy and nutrition: a comprehensive review

Nutrition plays a critical role in ensuring a healthy pregnancy and optimizing outcomes for both the mother and the foetus. This review explores key aspects of pregnancy nutrition, including the importance of essential nutrients such as folic acid, iron, calcium, and omega-3 fatty acids. It examines the impact of maternal dietary patterns on fetal development and highlights the role of specific dietary interventions in managing conditions like gestational diabetes. The review also addresses the importance of nutritional supplements and food safety practices to prevent foodborne illnesses. Additionally, cultural and socioeconomic factors influencing prenatal nutrition are discussed, along with the significance of hydration and the effects of maternal weight on pregnancy outcomes. By integrating current research and guidelines, this review aims to provide a comprehensive understanding of how nutrition affects pregnancy and offers insights for improving prenatal care and health outcomes.

An exploratory qualitative analysis of public awareness, communication dynamics, and behavioral patterns regarding food safety in Mainland China

BackgroundFood safety stands as a critical public health concern in China. People’s perceptions and communication regarding food safety crises significantly impact their emotions and food preferences. The rise of social media has also complicated information sharing and decision-making. Exploring public’s cognitive, emotional and behaviral responses toward food safety risks is crucial for improving food safety practices and public health.MethodsFrom fall 2018 to fall 2023, 23 in-depth interviews were held using a semi-structured protocol aligned with the Risk Analysis Framework (RAF) components: risk assessment, communication, and management.ResultsOur findings showed that the public blamed unethical agriculture practices and food processing for food safety issues. People, dissatisfied with mainstream media, turned to social media to collect food safety information. Many adopted self-protective behaviors, assuming personal responsibility for food safety.ConclusionFindings from this study highlighted individuals’ concerns about environmental pollution and the use of chemical substances in food safety issues. The results underscored the need for accurate and prompt media coverage, stronger government regulation, industry self-regulation, and targeted consumer education to effectively tackle these challenges.

Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets

Background Dark kitchens – delivery-only food outlets operating through digital technology platforms – are a contemporary addition to the food environment. Some concerns have been raised the ability for local authorities to identify and regulate these businesses, with growing concern around the nutritional quality of foods, food safety practices and the impact on the local food environment. The present work explores consumer understanding of and engagement with dark kitchen establishments. Methods Healthy adults living in the United Kingdom completed an online survey comprising of questions measuring participant demographics, engagement with takeaways and dark kitchens, purchasing behaviours and decision making, and knowledge and understanding around dark kitchens. Questions were primarily closed-ended and quantitative. Data were analysed using descriptive statistics. Results In total, 2,023 participants (46.3 ± 16.7 years) completed the survey. Forty percent purchased a takeaway at least weekly, often through aggregator applications (e.g., Just Eat, Deliveroo). Food was mainly purchased as a treat (79.3%), for enjoyment of the food or taste (60.8%) and for convenience (58.2%). When ordering, consumers considered the taste (88.1%), quality (83.5%), value for money (77.8%), and familiarity with (68.1%) and reputation of the business (60.0%). Only 24.7% of participants had heard of dark kitchens and 9.1% had knowingly purchased from one. After reading a working definition, 54.9% of consumers said they would purchase from a dark kitchen but most would want to know explicitly that they were ordering from these businesses. A major concern was trust in the food safety and hygiene standards. Conclusion Consumers are unfamiliar with dark kitchens and are not aware of or confident in identifying these businesses. This confusion and concerns around food safety means dark kitchens are often viewed negatively. Consumers would prefer more transparency in where their foods are being prepared to allow for more informed decision-making.

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.

Knowledge, attitude, and food safety practices among university students in Kilimanjaro region, northern Tanzania

Food safety is a public health concern worldwide due to an increased morbidity and mortality risk associated with the outbreak of food-borne diseases. This study aimed to assess knowledge, attitude, and food safety practices (KAP) among university students in northern Tanzania. This is interesting because it allows data to be collected for creating awareness on safety, sanitation, and quality of food available within and outside the university environments.We conducted a cross-sectional study among 407 university students in Kilimanjaro region and all authors participated equally. Participants completed an online, self-administered questionnaire. Data was analyzed using SPSS version 25 and summarized using descriptive statistics. The Chi-squared test compared the proportion of KAP by participant characteristics and the multiple logistic regression model used to determine the associated factors. Participants had a mean age (standard deviation) of 23.2 (2.6) years, 51.4% were males, and 83% were < 25 years. The overall proportion of good knowledge, attitude, and food safety practices were 82.6, 78.4, and 31.9%, respectively. Higher odds of knowledge and attitude on food safety were students from KCMUCo (OR = 2.36; 95% CI 1.33–4.17) and (OR = 4.80; 95% CI 2.67–8.63). Also higher odds of food safety practice were students with good knowledge (OR = 1.80; 95% CI 1.03–3.13).Good food safety knowledge but not attitudes was associated with good food safety practices. This shows the need to introduce practical food safety within college environments to help students improve food hygiene and safety practices.

Factors associated with caregivers’ food safety knowledge, behavior, perception of food safety control, and the nutrition status of under-5 children in Nigeria

BackgroundHousehold-level food safety practices may have a long-term outcome on the nutrition and health status of under-five children. This study explores the relationships between caregivers’ self-reported food safety knowledge, behavior, perception of food safety control, and their young child’s (< 5 years) nutrition status.MethodsIn a cross-sectional study design, 664 caregivers from five Local Government Areas (LGAs) in Ibadan, Nigeria were surveyed using an interviewer-administered questionnaire on their food safety knowledge, behavior and perceived food safety control. Anthropometric measurements of the household’s index child (aged 6–59 months) were also taken. Variables for food safety knowledge and behavior score were selected using principal component analyses. The nutritional status of the children (Z-scores for weight-for-height (WAZ), height-for-age (HAZ), and weight-for-age (WHZ)) were calculated. Description statistics were run on all variables and logistic regression models examined associations between the three food safety constructs and the children’s nutritional status. Covariates such as LGAs, caregiver’s age, household size, wealth index, child’s gender, and age were adjusted.ResultsHigh-level of food safety knowledge, behavior and lots of perceived control on food safety issues were reported by 77.7%, 76.7%, and 81.1% of the caregivers. Using WAZ, HAZ and WHZ that are ≤ -2, acute malnutrition (6.0%), chronic malnutrition (42.5%), and underweight (22.0%), respectively were prevalent among the children. Perceived food safety control was the only food safety construct associated with acute malnutrition. Wealth index, caregivers’ age, number of under 5 at home, child age, and gender were associated with acute malnutrition. Caregiver’s age, child’s age, and gender were associated with chronic malnutrition. Furthermore, caregiver’s age, education and child’s age were associated with a child being underweight. The significance level was at P < 0.05.ConclusionFactors associated with food safety and children’s nutritional outcomes are multi-faceted in nature. Future studies should explore access to resources and other intermediate factors that may explain the linkage between childhood malnutrition and caregivers’ food safety awareness, knowledge, and behavior. Public health and food safety initiatives to bridge the gap between perceived food safety control and actual food safety behavior/practices.

Performance assessment of food safety systems (FSMSs and FSC) in water bottling factories in view of their contextual characteristics

Foodborne illnesses affect 30% of people in developed nations and lead to financial difficulties in less wealthy countries. Insufficient understanding of pathogens and inadequate food safety practices in water bottling facilities impede progress. To prevent illnesses, ensuring clean water, proper sanitation, and good hand hygiene are essential in order to decrease the 829,000 annual deaths related to diarrhea. This study aimed to evaluate the performance of food safety systems in water bottling factories in view of their contextual characteristics. A study was conducted in northwestern Ethiopia at water bottling factories from January 2023 to August 2023. This study used a mixed method approach to collect and analyze data through laboratory testing, observations, interviews, questionnaires, and document analysis. The Kruskal‒Wallis H test was used to compare mean scores of context riskiness and food safety output across four clusters, while the Mann‒Whitney U test was used to compare means between certified and noncertified factories. In our study, 43% of the samples showed positive total plate count. The result also indicated the presence of potentially dangerous by-products of chlorine, trihalomethanes was found in bottled water. On average, the manufacturers operated in a moderate risk context. Inadequate food safety outcomes resulted from lower food safety management systems scores. Factories with insufficient Food Safety Management Systems often face challenges marked by safety protocol discrepancies, leading to higher risks of contamination and non-compliance with regulations. This assessment underscores the need for tailored interventions focusing on specific contextual barriers to improve food safety outcomes in the bottled water industry.

Gastroenteritis: A Comprehensive Review

Gastroenteritis, commonly referred to as stomach flu, is an acute inflammation of the gastrointestinal tract, marked by symptoms including diarrhea, vomiting, abdominal cramps, and fever. This review article provides a comprehensive overview of gastroenteritis, addressing its etiology, epidemiology, pathophysiology, diagnosis, management, and prevention strategies. The condition is caused by a variety of infectious agents such as viruses (noroviruses, rotaviruses), bacteria (Campylobacter, Salmonella), and parasites (Giardia lamblia), with transmission typically occurring through contaminated food, water, or person-to-person contact. Globally, gastroenteritis remains a significant public health issue, with high morbidity and mortality rates, particularly in children under five in developing countries. Diagnosis often relies on clinical evaluation and laboratory tests, while management focuses on rehydration therapy and symptomatic relief. Preventive measures include personal hygiene, food safety practices, environmental sanitation, and vaccination, with rotavirus vaccines significantly reducing severe cases in children. Emerging trends in gastroenteritis research aim at developing rapid diagnostic tools, novel therapeutic approaches, and new vaccines, highlighting the importance of a multidisciplinary approach to mitigate the global impact of this disease.

Antibiotic resistant bacteria in goat meat and hygienic practices among retail stores in Nashville, Tennessee

This study explores into the levels of coliform contamination, prevalence of antibiotic-resistant bacteria, and the hygienic practices in goat meat retail stores. Goat meat from 10 retail stores was analyzed for E. coli, Salmonella, and S. aureus using serological and PCR methods. Antimicrobial susceptibility testing was performed using the Kirby-Bauer disk diffusion method. Data on hygienic practices were collected through a structured observational questionnaire. Pearson’s correlation analysis was also employed to establish the relationship between hygienic practices and coliform loads. The average coliform loads on goat meat ranged between 0.88–5.04 log10 cfu/g. Our results revealed that 52% of examined goat meat was deemed unacceptable (&amp;gt;3.30 log10 CFU/g). The overall level of good meat handling practices among meat handlers in our study was 45.75%. Further, the study establishes a significant correlation between the level of food safety practices and coliform load. Hence, stores with higher hygienic practice scores exhibited lower coliform loads. The prevalence of S. aureus (44%) in goat meat was significantly higher (p &amp;lt; 0.05) as compared to E. coli (29%), and Salmonella spp. (20%). E. coli isolates displayed the highest resistance to penicillin (31.2%), Salmonella spp. to oxytetracycline (13.9%), and S. aureus to ampicillin (29.0%). Resistance was observed across selected antibiotic classes, particularly in beta-lactams and tetracyclines, with penicillin (78.5%) and oxytetracycline (64.5%) exhibiting notable resistance. Cephalosporin resistance was noted, with 48.4 and 33.3% of isolates showing resistance to cephalothin and cefpodoxime, respectively. Bacterial isolates also demonstrated resistance to phenicol antibiotics, including chloramphenicol (9.7%) and florfenicol (16.1%), respectively. Approximately 44.1% of bacterial isolates displayed multidrug resistance and MAR index ranged from 0.25 to 0.75. The study’s findings reveal heightened levels of coliform contamination, the presence of pathogenic and multidrug-resistant bacteria in goat meat, and suboptimal meat handling practices in retail stores. The significance of improving food safety practices in retail settings is emphasized to ensure the safety of goat meat, a matter of increasing importance due to its growing demand globally.

Investigation of a collective food poisoning in the province of Kenitra - Morocco from 2019 to 2023: A study to determine the epidemiological profile and the effectiveness of the management measures implemented

Aim The objective of this study is to examine collective foodborne illnesses (TIAC) reported in the province of Kenitra from 2019 to 2023, with the aim of determining the epidemiological profile and evaluating the effectiveness of the management measures implemented. On August 5, 2019, the survey therefore highlighted 9 cases (response rate of 75%), with an average age of 29 years and 75.5% women. Nausea, abdominal pain, diarrhea and vomiting were the main symptoms. The study revealed a significant correlation between the consumption of fish (75% attack rate), fries (90%) and soda (80%). Likewise, the study conducted on February 1, 2022 revealed a significant correlation between intoxication and consumption of soup (RR=1.4), chicken (RR=2.4), salad (RR= 1.62) and bread (RR=2.4). Rice presents a higher risk (RR=5.1, p=0.05). Levels of staphylococcus aureus were detected during microbiological analyses, exceeding acceptable thresholds. Faced with these findings, monitoring of food safety practices seems necessary. Preventing these outbreaks in the future would be most effective by improving food handling, storage and preparation methods. Bangladesh Journal of Medical Science Vol. 23 No. 04 October’24 Page : 1020-1029

Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics

Despite the general classification of L. monocytogenes strains as equally virulent by global safety authorities, molecular epidemiology reveals diverse subtypes in food, processing environments, and clinical cases. This study focuses on a highly virulent strain associated with a listeriosis outbreak in Italy in 2022, providing insights through comprehensive foodomics approaches, with a specific emphasis on quantitative proteomics. In particular, the ST155 strain of L. monocytogenes strain was subjected in vitro to growth stress conditions (NaCl 2.4 %, pH 6.2, T 12 °C), mimicking the conditions present in the frankfurter, its original source. Then, the protein expression patterns were compared with those obtained in optimal growth conditions.Through quantitative proteomic analysis and bioinformatic assessment, different proteins associated with virulence during the exponential growth phase were identified. This study unveils unique proteins specific to each environment, providing insights into how L. monocytogenes adapts to conditions that are similar to those encountered in frankfurters. This investigation contributes valuable insights into the adaptive strategies of L. monocytogenes under stressful conditions, with implications for enhancing food safety practices.

Knowledge and practice about food safety of village medical staffs at Khanh Hoa province in 2023

The objectives of this study is to describe the knowledge, practice and analyze factors affected with food safety of village medical staffs at Khanh Hoa province in 2023. A crosssectional descriptive study which was conducted on 401 village medical staffs at Khanh Hoa province in 2023. The percentage of village medical staffs with good knowledge and practice of food safety is 46.4% and 36.7%, respectively. Knowledge and practice of food safety was associated significantly with being female and has been trained about food safety before (p&amp;lt;0.05). The current state of knowledge and practice of food safety among village health workers is still limited. Therefore, it is necessary to recommend plans and programs in improving knowledge among village medical staffs about food safety.