Food Safety Practices Research Articles

The Impact of Food Safety Criteria on Fruit and Vegetable Exports from Türkiye to The European Union

Food safety has become an increasingly important issue as people become more concerned about access to healthy food. Particularly in affluent societies such as the European Union, the increasing consumption of unhealthy fruits and vegetables and carcinogenic residues are constantly on the agenda. Reducing aflatoxin levels in dried foods to below health risk levels, eliminating them from food and ensuring access to healthy food are essential for food safety and human health. In this study, the impact of food safety practices in fruit and vegetable trade between the European Union and Türkiye was examined using mandarins, one of Türkiye’s main fresh fruit and vegetable exports, and the European Union Rapid Alert System for Food and Feed (RASFF) notifications for food and feed for the period between 2019 and 2022. The reasons for these notifications and the requests made in this context were examined and a TOWS analysis matrix was created based on the findings obtained. In conclusion, residue and aflatoxin inspections should be included in traceability activities in Türkiye. Producers need to be informed to ensure the effectiveness of inspections. It is crucial to provide adequate support to producers to improve storage conditions for perishable and dry products and to encourage the use of the latest production techniques. It is of great importance to raise awareness of these techniques among producers. Thus, the European Union can be an alternative market to the Russian Federation, which is Türkiye’s largest trading partner.

Prevalence and antimicrobial resistance of major foodborne pathogens isolated from pangas and tilapia fish sold in retail markets of Dhaka city, Bangladesh

Fish sold at retail markets are often contaminated with harmful bacterial pathogens, posing significant health risks. Despite the growing aquaculture industry in Bangladesh to meet high demand, little attention has been paid to ensuring the safety of fish. The objective of this study was to evaluate the microbiological quality of tilapia and pangas fish sold in retail markets across Dhaka city, Bangladesh. Specifically, the study aimed to compare the quality of fish from traditional wet markets and modern supermarkets, as well as fish samples collected during morning and evening hours. A total of 500 raw cut-fish samples (250 tilapia and 250 pangas) were collected at the point of sale from 32 wet markets and 25 supermarkets. All samples were tested for Escherichia coli, extended-spectrum β-lactamase-producing E. coli (ESBL-Ec), along with the foodborne pathogens Salmonella, Shigella, Vibrio, and Cryptosporidium spp. Bacterial isolates were characterized using antibiotic susceptibility tests (AST) and the presence of common virulence and antibiotic-resistant genes. Fish samples from retail markets had higher prevalence of tested bacteria including E. coli (92 %), V. cholerae (62 %), ESBL-Ec (48 %), and Salmonella spp. (24 %). There was a significant difference in the prevalence of E. coli (97 % vs. 71 %), ESBL-Ec (58 % vs. 8 %) and Salmonella spp. (28 % vs. 8 %) on the wet market samples compared to supermarket samples (p < 0.005). The mean concentration of E. coli on fish from the wet market was 3.0 ± 0.9 log10 CFU/g, while that from supermarkets was 1.6 ± 0.9 log10 CFU/g. The mean concentration of ESBL-Ec in fish from wet markets and supermarkets were 2.3 ± 0.8 log10 CFU/g and 1.6 ± 0.5 log10 CFU/g, respectively. AST revealed that 46 % of E. coli isolates were multi-drug resistant (MDR), while 4 %, 2 % and 5 % of E. coli, Salmonella spp. and Vibrio spp. isolates, respectively, were resistant to carbapenems. At least 3 % of total E. coli isolates were found to be diarrheagenic, while 40 % of Salmonella isolates harbored pathogenic genes (stn, bcfC, ssaQ, avrA and sodC1), and none of the V. cholerae isolates harbored ctxA and tcpA. Our research shows that raw-cut fish samples from retail markets are contaminated with pathogenic and antibiotic-resistant bacteria, which could be a significant food safety concern. Public health interventions should be implemented to improve food safety and hygiene practices in the retail fish markets.

Evaluation of the Effects of Food Safety Training on the Microbiological Load Present in Equipment, Surfaces, Utensils, and Food Manipulator's Hands in Restaurants.

Training food handlers is essential to ensure food safety. However, the efficacy of training programs relying solely on theoretical information remains uncertain and often fails to induce significant changes in inadequate food practices. Training programs in good hygiene and food safety practices that integrate theoretical and practical approaches have emerged as a vital tool, enabling food handlers to apply their knowledge during work hours and clarify doubts. This study aimed to assess the impact of food safety training based on theoretical and on-the-job training on the microbiological counts of equipment, surfaces, utensils, and food handler (FH) hands. The hygiene and food safety conditions of four restaurants were analyzed through facility checklists, employee questionnaires, and microbiological analyses conducted before and after training. Eight sample collection moments were conducted at each restaurant before and after training. The pre-training results indicate that 15% and 26% of analyses for Enterobacteriaceae and total mesophilic aerobic bacteria (TMB), respectively, did not comply with hygiene safety limits. Additionally, 31% and 64% of Enterobacteriaceae and TMB values, respectively, exceeded safety limits on food handler hands. Positive cases of coagulase-positive Staphylococcus (CoPS) resulted from unprotected wounds on some FH hands. The presence of Listeria monocytogenes in drains was also identified as a concern. Following training, significant differences in results were observed. In many cases, there was a reduction of over 80% in microbial load for Enterobacteriaceae and TMB collected from equipment, surfaces, utensils, and food handler hands. The presence of L. monocytogenes in drains was also eliminated after food safety training. In conclusion, this study underscores the importance of effective training in improving food safety practices.

Risk perception and food safety practices among Slovenian pet owners: does raw meat feeding of pets make a difference?

Commercially produced and home-made raw meat-based pet diets are becoming increasingly popular and have been recognised as an emerging public health risk by the European Food Safety Authority. The aim of this study was to investigate risk perceptions and self-reported pet food preparation practices in the home setting among pet owners who feed raw meat-based diet to pets. An online questionnaire was distributed to pet owners through social media groups. Ultimately, 750 respondents were included in the detailed analysis, divided into two subgroups, a “raw group” consisted of pet owners who provided raw meat-based diets for pets (n = 382), while the “conventional group” consisted of pet owners who did not (n = 368). There was no significant difference between the two groups in overall risk perception. Only one third of respondents in both groups were aware of the potentially fatal consequences of food poisoning. Self-reported frequency of hand washing, and surface cleaning, were significantly higher (p = 0.000) in the raw group than the conventional group. Food safety malpractices were noted in the raw feeding group, with 47% reporting to rinsing raw peat meat before preparing it, and 42% thawing frozen raw peat meat at room temperature on the kitchen counter. The results provide information on the prevalence of feeding raw meat to pets among Slovenian pet owners and provides the basis for developing tailored food safety education campaigns to improve risk awareness and provide food safety recommendations for pet owners providing raw meat-based diets for pets in Slovenia.

Exploring The Landscape of Food Safety Knowledge and Practice among Malaysian Secondary School Students

Exploring The Landscape of Food Safety Knowledge and Practice among Malaysian Secondary School Students

Training and tool supply to enhance food safety behaviors among ready-to-eat chicken vendors in informal markets in Ouagadougou, Burkina Faso: A randomized-controlled trial

In Burkina Faso, street food vendors are key in ensuring food safety in urban markets, particularly within the poultry value chain. The sale of high-risk ready-to-eat chicken by these vendors poses substantial health hazards, emphasizing the urgency for capacity-building to enhance food safety practices. This study evaluated the effect of a participatory interactive three-day training program coupled with tool supply on self-reported and observed behavior, and knowledge, attitudes, and cognitions of vendors of ready-to-eat chicken meat in Ouagadougou's informal markets. A two-armed RCT was conducted, including pre- and post-training vendor surveys, along with direct outlet observations. Total sample size comprised 162 vendors, with 72 in the treatment group and 90 in the control group. Self-reported behavior - measured on a five-point scale - significantly improved in the treatment group including higher frequency of mask wearing (1.8 ± 0.8 vs 2.5 ± 1.2, p < 0.001) and inspecting nail hygiene (4.3 ± 0.8 vs. 4.7 ± 0.6, p < 0.001). Treatment outlets improved on securing adequate evisceration platforms (1.3 ± 0.6 vs. 1.0 ± 0.5, p = 0.054), regular carcass water renewal (61.8% vs. 36.4%, p = 0.038), and handwashing during carcass management (1.1 ± 0.5 vs. 0.9 ± 0.3, p = 0.008). Better adherence to handwashing (1.1 ± 0.4 vs. 0.9 ± 0.3, p = 0.051), fork use (58.9% vs. 41.8%, p = 0.029), proper handwashing facilities (38.4% vs. 20.9%, p = 0.014), and waste management (64.4% vs. 37.8%, p < 0.001) were observed in treatment outlets. Trained vendors scored significantly higher than controls on knowledge (effect size 0.75, p < 0.001). Vendors rated the perceived usefulness and perceived ease of use, trust in materials/tools - measured on a five-point scale - as high, and perceived mean increased daily profits (21,242 FCFA) and number of customers (8.3) following training. In conclusion, training combined with a tool package proved effective in fostering significant food safety behavior changes, underscoring its substantial impact beyond just knowledge enhancement. For lasting behavior changes, ongoing training and support, an enabling environment, and strong incentives that prioritize vendor food safety behaviors in informal markets are crucial.

The effect of COVID-19 pandemic on the fruit juice industry: Insights from Türkiye

The COVID-19 pandemic has caused major problems in many areas of the world and has deeply affected many sectors and industries. The food and beverage industry is one of the industries that has been severely affected by the COVID-19 pandemic. This study aims to explore the impact of the pandemic on the Turkish fruit juice industry and the attitudes and behaviors of companies. In addition, the study seeks to identify the changes in the industry caused by the pandemic and discuss its long-term effects. The material used for the study consists of the data obtained from the surveys conducted among the companies producing fruit juices in Türkiye. The results show that the pandemic had a significant impact on companies' logistics activities, while supply activities were moderately affected. However, the effects of the pandemic on exports, sales, production, total profit, and R&D activities were comparatively limited. When comparing the pre-pandemic period with the first year of the COVID-19 pandemic, it was observed that some companies in the industry experienced declines in production, sales, exports, and overall profit, whereas others experienced increases in these metrics. These variations were not associated with company size or length of operation, suggesting that the impact of the pandemic on individual companies was unique. Interestingly, some companies reported positive effects from the pandemic, such as increased demand for certain products, new export markets, improved food safety practices, new suppliers and improved crisis management skills. However, the fruit juice industry in Türkiye was found to be vulnerable in the areas of logistics and supply chain management. The study suggests that companies should strengthen supply chain management, improve stock management, and create online marketing plans to reduce potential problems in future crises. Additionally, it contributes to the development of strategies to mitigate the impact of future pandemics or bottlenecks that may emerge in the future, thereby promoting the efficiency and sustainability of the fruit juice industry as a whole.

Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

BackgroundFoodborne diseases affect nearly 600 million people each year, that is, one in every ten people, and their outbreaks are most common in low- and middle-income countries, particularly in Africa. This study investigated the food safety practices among raw meat handlers and the microbial quality of the meat from the butchery shops in Kumasi Abattoir, Ghana.MethodsThis study employed a descriptive cross-sectional study and collected quantitative data on factors associated with food safety and hygienic practices among raw meat handlers and the microbial quality of the raw meat using a structured questionnaire and standard laboratory methods, respectively. The study used all 50 beef vending shops in the butchery for questionnaire aspect and fresh beef samples were obtained from 10 vendors in the butchery shop. Appropriate methods were followed to analyse questionnaire data and meat samples.ResultsMost of the butchers (72%) were between the ages of 31 and 45, and they were predominantly Muslims (68%). Most of the respondents (48%) had basic education. All the respondents had food safety certificates from the local authority but needed adequate knowledge of meat safety. Most respondents (90%) handled meat and money with the same bare hands, thus contaminating the meat. The study showed that the maximum Total Viable Count (TVC), Total Staphylococcus Count (TSC), and Total Escherichia coli Count (TEC) were 5.60, 4.39 and 5.13 cfu/g, respectively. The study also revealed that all the meat samples were Salmonella species-free.ConclusionsMicroorganisms in raw beef indicate a public health hazard. It gives a signal of a possible occurrence of food-borne intoxication and infection if not controlled. Environmental health officers in the Greater Kumasi area should organize food safety training and educate raw meat handlers on the importance of food safety and its consequences.

Assessment of Health Practices of Food Vendors in the University of Benin

This study assessed the health practices of food vendors in the University of Benin. Four research questions and one hypothesis were raised to guide the research. Literatures related to the study were reviewed. The study adopted a school-based descriptive cross-sectional research design and the population of the study comprised 144 food vendors within the University of Benin Ugbowo Campus. The census method was used to recruit respondents for the study. A self-structured checklist and questionnaire was used for the collection of data. The questionnaire was content validated and a reliability coefficient of 0.73 was obtained using the test re-test reliability method. Data obtained were analysed using descriptive statistics of frequency counts, percentages and inferential statistics of Chi-square. The findings revealed that majority of the food vendors in the University of Benin had good health practices as it relates to food safety and moderate level of knowledge of foodborne diseases. The result also showed a calculated chi-square value of 0.16 showing that there is no significant relationship in the observed health practices of food vendors by gender in the University of Benin. The study recommends among others the establishment of a recognition or certification system that acknowledges and rewards vendors who consistently demonstrate good food safety practices

Food safety knowledge, attitude and practices of meat handlers in Khulna City, Bangladesh

The research was conducted to identify the present status of the food safety knowledge, attitude and practices of meat handlers in retail meat shops of Khulna City, Bangladesh. The research was performed through face-to-face interviews of randomly selected 65 meat handlers in six areas of Khulna City. Socio-demographic information of all respondents was collected. The illiteracy rate was 15.38%, while the majority (42.9%) of the respondents had secondary education. The highest proportion (43.07%) of meat handlers was low experienced in meat handling. Among the respondents, 58.46% were sellers, while no respondents had any training on butchery and food safety. All respondents worked at least three days a week and meat handling was the main occupation for all respondents. Most of the respondents (50.76%) had low media contact. The highest proportion (74.3%) of the respondents had medium (scores of 11 to 20) food safety knowledge. About 62.9% of the respondents had moderately favorable food safety attitude (scores of 28 to 54), while 60.0% of the respondents had medium food safety practices (scores of 15 to 28). The mean score of the food safety knowledge, attitude and practices was 18.65±3.81, 50.71±9.49 and 27.20±3.22, respectively. This study shows that there is an identified gap in knowledge and correct practices among meat handlers and that there is a need to raise awareness about food safety through education programs regarding food safety and safe food handling practices. These findings can help public health professionals in developing initiatives to improve food safety knowledge and practices of meat handlers and prevent foodborne diseases (FBDs). The government should pay special attention for improving knowledge and ensuring proper food safety practices to avoid the transmission of FBDs in Khulna City.

Effective methods for engaging with YOPI (Young, Old, Pregnant, Immunocompromised) on food safety matters

Young, older, pregnant, and immunocompromised (YOPI) people are most vulnerable to foodborne illnesses due to impaired or underdeveloped immune systems(1). There is a lack of information regarding how YOPI groups access, receive or use information about food safety, what influences their food safety behaviour, and their preferences for receiving food safety advice. The objective of this research was to develop a better understanding of how YOPI consumers in New Zealand access and use food safety information, the types and sources of food safety information used, how information and advice are obtained, and how these influence their decision-making about food safety practices and related behaviours. Research questions were guided by a rapid review of literature. Twenty qualitative focus groups (comprising of either young, old, pregnant, or immunocompromised individuals) based in one of three locations in New Zealand were conducted. This was complemented with data from health care providers from relevant sectors (nutritionists, dietitians, aged care providers, cancer nurses, Well Child Tamariki Ora providers, and midwives). Recruitment included a focus on ethnic groups (Māori and Pasifika) to ensure diversity of experiences and perspectives were represented in the research and to reflect NZFS’s interest in developing fit-for-purpose messages and resources for these YOPI populations. Thematic and segmentation analysis was conducted to understand current food safety behaviours and how to best communicate food safety matters. Typologies of participants were developed by grouping participants based on common features: attitudes, beliefs, and experiences. The research revealed most participants are comfortable with their food safety practices and reported habitual behaviours. Many YOPI did not perceive themselves to be at a greater risk of foodborne illness, particularly older people. A key finding was that access to information does not necessarily lead to behaviour change. Groups undergoing periods of change (immunocompromised, pregnant and young) were more likely to seek additional information. Families and health professionals are trusted sources of information, with all groups reporting some use of the internet as an information source. An individual’s risk perception was the main motivating factor for obtaining and following advice. Habit, cost of food, and lack of information were key barriers to obtaining or acting on information, along with pregnant people reporting social pressures as a reason to not obtain or act on relevant advice. In general, there are three key types of food-safety messaging all groups would like to receive: situation-specific advice; information received alongside other key information (e.g., starting solids); and general information for the whole population. Gaining insights into YOPI preferences on food safety matters can aid the development of appropriate communication and engagement methods of the risks and impacts of food safety matters to vulnerable people.

IJCM_291A: Hygiene Practices Among Food Handlers in a Hospital Setting: A Case Study from District Hospital Parbhani

Background: The role of food handlers in maintaining food safety, especially in healthcare settings, cannot be overstated. Poor hygiene practices can lead to foodborne illnesses, which are particularly dangerous in a hospital environment where patients may have compromised immune systems. Ensuring high standards of personal hygiene among food handlers is crucial in healthcare settings to prevent foodborne illnesses. This study focuses on the hygiene practices of food handlers in a hospital environment. Objective: To assess the personal hygiene practices of food handlers in District Hospital Parbhani. The study aims to identify the adherence level to hygiene standards and pinpoint areas for potential improvement in food safety practices. Methodology: A cross-sectional survey was employed, targeting food handlers in District Hospital Parbhani. The survey utilized a structured questionnaire to collect data on various aspects of personal hygiene, including hand hygiene, personal cleanliness, and safe food handling methods. The participants were also interviewed to understand their knowledge and attitudes towards food safety. The data collected was then systematically an analysed to identify patterns, strengths, and areas needing improvement in the hygiene practices of the food handlers. Results: In our study at District Hospital Parbhani, among the 126 food handlers, a notable 45.24% were below 30 years of age. When assessing hygiene practices, 74% of the handlers had clean nails, and approximately 50% practiced hand washing with soap and water after using the toilet. The cleanliness of kitchen areas was maintained by 73% of the establishments, with 62% using soap and detergents for cleaning purposes. Conclusion: The study highlights the critical role of rigorous personal hygiene practices among food handlers in healthcare settings. It recommends ongoing training and periodic evaluations at District Hospital Parbhani to sustain and enhance these hygiene standards, thereby ensuring the health and safety of patients and staff.

Prevalence of Geohelminths Contamination of Selected Fruits and Vegetables in Maiduguri Metropolis Borno State

Contamination of raw fruits and vegetables with geohelminth eggs or larvae can occur when the produce comes into contact with contaminated soil, water, or fertilizer during growth or post-harvest handling. This research aimed to isolate geohelminths that transmit intestinal parasitic infections to humans from vegetables and fruits in some selected markets in Maiduguri (including Gamboru kasuwa, Monday market, University commercial, and Tashan Bama) Borno state. The selected fruits were Cucums sativus, Solanum lycoperscum, and Solanum melongena. The selected vegetables also were Brassca oleraca, Daucus carota, Allium cepa, Euruca sativa, and Amaranthus viridis. Four (4) samples were collected for each fruit and vegetable from different vendors per location, giving 128 samples. The samples of vegetables and fruits were collected for two weeks to allow different batches of produce to the market. Solanum lycoperscum and Euruca sativa had the highest levels of 70% and 26% soil-helminths contaminations, respectively. The most prevalent geohelminths in vegetables and fruits were A. lumbricoides, with a percentage occurrence of 54.5% in fruits and 59.7% in vegetables. Produce from markets in Gamboru had the highest levels of 63.6% and 53.2% contaminations in fruits and vegetables, respectively. Soil helminths in vegetables and fruits can be prevented or eliminated by effectively removing human and animal waste, using properly treated organic manure/wastewater and effluents as fertilizers for irrigation, thoroughly washing and cooking fruits and vegetables, and training food vendors on food safety practices.

Assessing the role of public education in enhancing food safety practices among consumers

Public education plays a crucial role in enhancing food safety practices among consumers, addressing the growing concern of foodborne illnesses globally In the contemporary landscape of food safety, public education emerges as a fundamental tool in empowering consumers with knowledge and practices to mitigate risks associated with foodborne illnesses. This paper delves into the pivotal role of public education initiatives in enhancing food safety practices among consumers. Through a systematic review of existing literature, this paper elucidates various strategies and approaches employed in public education campaigns aimed at promoting food safety awareness. The effectiveness of traditional media, social media platforms, educational programs, and targeted campaigns in disseminating key messages regarding proper food handling, storage, and preparation is examined. Additionally, the impact of these educational interventions on influencing consumer behavior towards adopting safe food practices is scrutinized, with a particular focus on understanding the correlation between education levels and adherence to recommended guidelines. Furthermore, the paper sheds light on the collaborative efforts of regulatory bodies, non-governmental organizations, and public health institutions in spearheading educational initiatives. It explores the synergistic relationship between education and policy enforcement, advocating for integrated approaches that combine educational interventions with regulatory measures to ensure comprehensive food safety management. Challenges and limitations in public education endeavors, such as information overload and cultural barriers, are also addressed. The paper emphasizes the importance of evidence-based strategies and innovative technologies in overcoming these obstacles and enhancing the efficacy of educational campaigns The indispensable role of public education in fostering a culture of food safety among consumers. By providing insights into the effectiveness of various educational approaches and their impact on consumer behavior, it offers valuable guidance for policymakers, public health professionals, educators, and stakeholders striving to promote food safety and safeguard public health.

Managing the Risk of Foodborne Infections in Pediatric Patients with Cancer: Is the Neutropenic Diet Still an Option?

Infections pose a significant threat to morbidity and mortality during treatments for pediatric cancer patients. Efforts to minimize the risk of infection necessitate preventive measures encompassing both environmental and host-focused strategies. While a substantial number of infections in oncologic patients originate from microorganisms within their native microbiological environment, such as the oral cavity, intestines, and skin, the concrete risk of bloodstream infections linked to the consumption of contaminated food and beverages in the community cannot be overlooked. Ensuring food quality and hygiene is essential to mitigating the impact of foodborne illnesses on vulnerable patients. The neutropenic diet (ND) has been proposed to minimize the risk of sepsis during neutropenic periods. The ND aims to minimize bacterial entry into the gut and bacterial translocation. However, a standardized definition for ND and consensus guidelines for specific food exclusions are lacking. Most centers adopt ND during neutropenic phases, but challenges in achieving caloric intake are common. The ND has not demonstrated any associated benefits and does not ensure improved overall survival. Consequently, providing unified and standardized food safety instructions is imperative for pediatric patients undergoing hematopoietic cell transplantation (HCT). Despite the lack of evidence, ND is still widely administered to both pediatric and adult patients as a precautionary measure. This narrative review focuses on the impact of foodborne infections in pediatric cancer patients and the role of the ND in comparison to food safety practices in patients undergoing chemotherapy or HCT. Prioritizing education regarding proper food storage, preparation, and cooking techniques proves more advantageous than merely focusing on dietary limitations. The absence of standardized guidelines underscores the necessity for further research in this field.

Knowledge, Attitude and Practices Regarding Food Safety and Its Effects on Human Health in Punjab, Pakistan

Food safety is ultimate human right for the survival of human life. Hundreds of millions of people worldwide are at the risk of risk of consuming contaminated food. Every year, millions of people become ill, and hundreds of thousands die due to underprivileged safety of food. Microbial, chemical, personal and environmental hygiene are all challenges for food from farm to fork/plate. The current study was conducted in Punjab province to investigate to assess peoples’ knowledge, attitudes and practices regarding food safety at domestic level, as well as potential health hazards due to insufficient food safety practices. Sample of 700 women in three districts in Pakistan's Punjab province: Hafizabad, Rawalpindi, and Multan were selected. For analyzing the quantitative data we utilized, bivariate analysis techniques. Specifically, we employed the Chi-square test to assess the degree of significance. Additionally, researcher used the Somers'd and Gamma tests to determine the strength of association. The major findings reveal a strong link between all socioeconomic and cultural variables (i.e. monthly income, education, food preparation at home, food management at home, consumption behavior, willingness to buy, risk perception, influence of media and health effects) and women's attitudes toward acquiring knowledge and practicing food safety to maintain their health. The public was concerned about food safety and handling standards. It was discovered that television could be effective tool for disseminating information about food safety to the general public. The frequency of food preparation at home also contributes to shaping attitudes, with more frequent home preparation leading to more favorable views on food safety practices.

Evaluation of rapid alert system for food and feed (RASFF) data for mycotoxin contaminated dried figs originating from Türkiye

In this study, the Rapid Alert System for Food and Feed (RASFF) database was analysed to assess mycotoxin hazards in Turkish dried figs during the production years from 2002 to 2019. A comprehensive evaluation of influencing factors, such as weather conditions, agricultural and processing practices, as well as non-product related elements such as export quantities and regulatory changes, was carried out while analysing yearly and monthly notification trends. Years marked by drought conditions recorded the highest number of notifications. Notably, the years 2007 and 2012 corresponded with peaks in notifications (104 and 117, respectively), suggesting a potential relationship between drought conditions and increased notifications – a finding supported by existing literature on mycotoxin contamination. The mean total aflatoxin (AF) concentrations ranged from 13 μg/kg to 44 μg/kg. However, the considerable variability in the annual number of notifications (ranging from 2 to 106) and the presence of outliers in certain years limit the usefulness of mean total AF concentration data for trend analysis. Weather-related factors, along with agricultural practices, processing and storage conditions, can influence mycotoxin contamination of dried figs, highlighting the need for integrated and comprehensive control strategies. The observed correlation between specific weather conditions, such as drought, and RASFF notifications, and, consequently, mycotoxin contamination, warrants further exploration to better understand and predict this relationship. This study significantly contributes to the mycotoxin literature by providing a comprehensive analysis of mycotoxin hazards in Turkish dried figs. By examining the complex interplay of factors, from weather conditions to agricultural and processing practices and changes in export quantities and regulations, it addresses a crucial gap in the current understanding of mycotoxin risks and offers insights on the historical evolution of safety protocols within Turkish dried fig production. It thus provides a solid foundation for improving food safety practices and developing more effective policy frameworks.

How did the COVID-19 pandemic impact consumers’ food safety knowledge, attitudes and practices? A multi-country study on the omicron variant

PurposeThe COVID-19 pandemic is not a foodborne infectious disease, but it has dramatically impacted food safety practices worldwide due to its potential for transmission through contaminated surfaces and food. Accordingly, the Omicron variant seems to have affected food-related activities and behaviours and disturbed food supply networks since its appearance in November 2021. Hence, this paper aims to assess how the Omicron variant impacted food safety knowledge, attitudes and practices amongst adult consumers in five countries: Bosnia and Herzegovina, North Macedonia, Serbia, Montenegro and Russia.Design/methodology/approachThe study is based on an online survey. The questionnaire was developed and revised based on previous research on the impact of previous COVID-19 waves on food-related activities in several countries. The questionnaire was distributed through the SurveyMonkey platform from January 15 to February 25, 2022. It consisted of 29 multiple-choice and one-option questions organised into three sections. A total of 6,483 valid responses were received. Statistical Package for Social Sciences (SPSS) version 25.0 was used to analyse the survey results.FindingsAccording to the survey findings, food safety practices evolved during the Omicron wave in the studied countries. Firstly, less than half of the sample used a face mask whilst purchasing food. Secondly, regarding food safety knowledge, the survey results suggest that there is still a lack of knowledge in the studied countries. Thirdly, the survey indicates a lack of knowledge amongst the respondents regarding food safety attitudes. For instance, more than a third of the sample (34.4%) are unsure whether the COVID-19 virus can be transmitted through food. These results are surprising and alarming, especially considering that our sample has a higher education than the population of the studied countries.Research limitations/implicationsThe main limitation of this research is the sample bias. Survey participants were randomly chosen, enrolled voluntarily and not rewarded. As a result, the questionnaire was self-administered and completed exclusively by people motivated by an interest in the topic. Consequently, our survey does not represent the general population of the studied countries. People with a high degree of education and women, for example, were overrepresented in our sample.Originality/valueThis study is unique in that it is the first to gather information and analyse people’s perceptions of the effects of the Omicron variant on food safety. As a result, the findings of this survey offer a solid basis for future investigations into the impact of the pandemic on food safety in the Balkan region and Russia. This study can help further understand the changes during the COVID-19 pandemic. It provides crucial insights that can be used to guide future decision-making and policy development regarding improving food safety practices. This and other future studies will be a foundation for organisational and government readiness for future shocks, crises and pandemics. The effects of the present Ukrainian conflict on agricultural systems and supply chains throughout the globe (e.g. increased food prices) show that this is timely, urgent and highly required.

Knowledge, Attitude, and Food Safety Practices among Street Food Vendors at a Metropolitan District in Ghana: A Cross-sectional Study.

Street food is a vital component of cities and towns in developing countries. However, food poisoning has been associated with inadequate knowledge of food safety practices and inappropriate food handling. We examined the knowledge, attitude, and practices of street food sellers in the Takoradi Submetropolis, Ghana, on food safety and hygienic practice. In this descriptive cross-sectional study, 406 street food vendors were recruited based on a simple random sampling technique from the Sekondi-Takoradi Metropolis, Ghana, using a structured questionnaire. Data collected were analyzed with the chi-square test and binary logistic regression using Stata (version 16) software. Statistical significance was set at p < 0.05. The level of knowledge was low among 70.4% of the food vendors, and 51% had negative attitudes towards food safety and hygiene. Food hygiene practices were also poor among 52.3% of the participants. The predictors of low knowledge level were senior high (aOR = 0.37, 95% CI (0.19-0.70), p = 0.002) and junior high education (aOR = 0.52, 95% CI (0.27-0.99), p = 0.047). Having senior high education (aOR = 0.37, 95% CI (0.17-0.82), p = 0.014), prior training on food safety and hygiene (aOR = 0.50, 95% CI (0.29-0.84), p = 0.010), and having high level of knowledge (aOR = 0.33, 95% CI (0.20-0.54), p = 0.001) were associated with lower likelihood of negative attitude towards food safety and hygiene. Moreover, having junior high education (aOR = 6.20, 95% CI (2.78-13.87), p = 0.001), high level of knowledge (aOR = 4.70, 95% CI (2.77-7.98), p = 0.001), and positive attitude towards food safety and hygiene (aOR = 1.76, 95% CI (1.08-2.87), p = 0.023) were associated higher odds of good food practice. Knowledge and attitude regarding food safety and hygienic practices was poor among street food vendors. Future initiatives should focus on establishing training programs for food vendors within the metropolitan assembly to improve their knowledge on food safety and hygienic practices.

The Knowledge and Practices Toward Food Safety Measures at Home in the Lebanese Community

ABSTRACT Hygienic measures practiced at home are highly related to the occurrence of food-borne diseases during food production, storage, and handling. Contaminated food remains a major cause of several diarrheal diseases, hospitalizations, and spikes in medical expenses. In our current study, we aimed to assess the knowledge of food safety and the food safety and hygiene practices at home among the Lebanese population. A cross-sectional study was conducted through an online questionnaire including two sections. The first section included socio-demographic characteristics of participants, whereas the second section included questions related to practices and knowledge about food safety, divided into five parts; personal hygiene practices, dry and cold storage, sanitizing and cleaning and food intoxication. A total of 1101 Lebanese above 18 years participated and provided their responses to the questionnaire. Overall, the majority of participants had fair knowledge about food safety where 96.8% of the participants answered correctly about preventing microbial growth on food. 77.9% of those participants acquired their knowledge about food safety from articles, workshops, or the internet. Moreover, females, people with children and those who cook for themselves scored significantly higher than others (68.8, 70.6, and 70%, respectively). In comparison to younger participants (67.8%), older participants (50+ and 30–49) scored higher at 69.7% and 68.9%, respectively. Higher scores were obtained for questions related to storing dried foods/meat and poultry products with percentages 91.4 and 87.8%, respectively. However, lower scores were noticed on questions related to washing raw chicken before handling and storing eggs (9.7 and 12.3%, respectively). Altogether, our results revealed the need for directed food safety awareness campaigns at the national level to educate the Lebanese community about domestic food handling practices. We believe these campaigns can significantly reduce related diseases and hospitalizations.