Risk Of Foodborne Illness Research Articles

Zoonotic diseases awareness and food safety practices among livestock farmers in Nepal

Interactions between humans and livestock could increase the risk of zoonotic disease transmission. In addition, limited knowledge of zoonoses and foodborne diseases among livestock farmers could heighten the risks of foodborne illness and outbreaks of zoonotic diseases. This study evaluated the awareness of zoonotic diseases and preventive practices for zoonotic and foodborne diseases among livestock farmers of the Chitwan, Rupandehi, and Tanahun districts of Nepal by conducting a cross-sectional survey of 280 livestock farmers. They were recruited using the purposive sampling method from October to December 2022. Descriptive statistics revealed that most (72.1%; n = 202/280) livestock farmers were aware of zoonosis. None of the farmers knew about the zoonotic nature of leptospirosis. Two-thirds of pig farmers (67%; n = 12/18) were aware of zoonotic transmission of swine flu, and more than half of the poultry (58%; 50/86) farmers knew about zoonotic avian influenza. The majority of the farmers who had dogs (83%) and cats (89.4%) in their homes or farms knew that rabies can be transmitted to humans from dogs or cats. The multivariable logistic regression analysis revealed that farmers from the Rupandehi district (aOR: 5.56; 95% CI: 2.18–14.22) and Chitwan (aOR: 6.52; 95% CI: 2.46–17.25) had a higher odds of having good preventive practices than those from Tanahun. Also, farmers who had no sickness in the past 6 months after consumption of animal products were three times (aOR: 2.98; 95% CI: 1.48–6.01) more likely to have better practices. Furthermore, secondary education (aOR: 3.64; 95% CI: 1.41–9.44) was a significant positive predictor of good zoonotic diseases and food safety preventive practices. Our study underscores the necessity to enhance Nepalese livestock farmers’ awareness and practices regarding zoonotic and foodborne diseases. It emphasizes the importance of understanding risks, effective behavioral change strategies, and engaging farmers in developing zoonotic disease and foodborne illness prevention programs.

Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health.

Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes. At least 11 human studies have been performed on kimchi, whereas others have been investigated in only one or two trials. Besides exploring the health benefits, it is imperative to ensure that these foods made either commercially or at home have minimal risk for foodborne illness and exposure to undesired compounds like biogenic amines. Development of starter-culture strains and production protocols can lead to lacto-fermented FVs designed for specific health benefits.

Applications of Metal Nanoparticles in Healthcare and Food Safety

The increased world population has led to a rise in pollution, raising the risk of food contamination and foodborne illness. It is often said that illness enters by the mouth. Food spoilage has always been a great hazard to human health. Therefore, ensuring the safety of food is essential in the pursuit of good health. The advent of nanotechnology has sparked potential in the food industry. Nanotechnology has also shown its ability to reduce cases of foodborne diseases, thereby improving global food security from the root. With the introduction of nanoparticles (NPs), particularly metal NPs like gold and silver, food processing and delivery methods have been further refined. These NPs have demonstrated effective resistance against pathogens. Their antimicrobial abilities play a vital role in nano materials for food packaging. The main mechanism of metal NPs involves their interaction with bacterial cell walls, which enhances cell wall permeability and achieves cell wall damage. At the same time, toxic radicals are released from the NPs and can be dissolved to be absorbed by bacteria. These results in the leakage of cellular contents, inhibiting cell replication, and ultimately, cell death. The application of metal-based NPs significantly contributes to food safety. Therefore, in this work, the applications of various nanomaterials in food safety and healthcare are discussed in detail. This work will contribute to promoting the deep application of nanomaterials in food safety and healthcare.

Preparation Methods and Perceived Risk of Foodborne Illness Among Consumers of Prepackaged Frozen Vegetables - United States, September 2022.

Listeria monocytogenes causes listeriosis, a serious infection, with a high mortality rate for persons at higher risk for listeriosis. The first Listeria outbreak linked to frozen vegetables occurred in 2016 and resulted in three deaths. Many frozen vegetables are intended to be consumed after cooking. However, data on consumer behavior are sparse. We characterized consumers' perceptions of contamination of prepackaged frozen vegetables, and preparation methods of prepackaged frozen vegetables to help inform prevention strategies. During September 1-24, 2022, Porter Novelli Public Services conducted the FallStyles survey using the Ipsos KnowledgePanel. Data were weighted to be representative of the U.S. population. Point estimates and 95% CIs were calculated and differences between respondents were determined using Wald chi square tests. Among 3,008 respondents reporting a preparation and consumption method for frozen vegetables, 8.7% (95% CI = 7.4%-10.0%) reported ever consuming the product raw. Respondents who reported having children <18 years old were more likely to report ever consuming frozen vegetables raw compared with respondents who did not (12.5% vs. 7.4%, p<0.01). The most reported raw preparation method was adding them directly to a blender for smoothie or juice (5.6%; 95% CI = 4.6%-6.7%). Among respondents who reported eating frozen vegetables, 59.6% (95% CI = 57.6%-61.6%) reported following package instructions. A third (34.1% [95% CI = 32.2%-35.9%]) of respondents agreed that frozen vegetables can be contaminated with germs (like Salmonella, E. coli, and Listeria), with a greater proportion of people with cancer disagreeing compared to those without cancer (32.5% vs 23.4%, p=0.041). These findings show that some consumers may not be cooking frozen vegetables before eating them. Second, consumers might not be reading instructions on packaging. Both findings highlight the critical importance of preventive controls in the production of frozen vegetables prior to reaching the consumer.

Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice.

The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p<0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.

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

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

Hidden Spread of Rare Salmonella Serovars Isolated from Healthy Individuals - Yulin City, Guangxi Zhuang Autonomous Region, China, 2013-2022.

The emergence of rare multidrug-resistant Salmonella serovars is increasingly common in developing countries, posing a significant public health risk. This report identified five rare Salmonella serovars in China for the first time and using whole-genome sequencing, identified their hidden spread among healthy individuals. Additionally, antibiotic resistance genes and virulence genes were identified. Healthy individuals, especially food handlers, may be sources of hidden Salmonella dissemination. Therefore, monitoring Salmonella prevalence in healthy individuals is important for understanding and managing the risks of foodborne illness.

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

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

Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages.

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that meet the growing consumer demand for minimally processed functional and health-promoting food products. Industrial food processing, especially in the fresh produce and beverage sector, is shifting to the use of more natural bioproducts in food production, prioritizing not only preservation but also the enhancement of functional characteristics in the final product. Starter cultures, essential to this approach, are carefully selected for their robust adaptation to the food environment. These cultures, often combined with probiotics, contribute beyond their basic fermentation roles by improving the safety, nutritional value, and health-promoting properties of foods. Thus, their selection is critical in preserving the integrity, quality, and nutrition of foods, especially in fresh produce and fruits and vegetable beverages, which have a dynamic microbiome. In addition to reducing the risk of foodborne illnesses and spoilage through the metabolites, including bacteriocins they produce, the use of LAB in these products can contribute essential amino acids, lactic acids, and other bioproducts that directly impact food quality. As a result, LAB can significantly alter the organoleptic and nutritional quality of foods while extending their shelf life. This review is aimed at highlighting the diverse applications of LAB in enhancing safety, quality, and nutritional value across a range of food products and fermented beverages, with a specific focus on essential metabolites in fruit and vegetable beverages and their critical contributions as starter cultures, probiotics, and bacteriocin producers.

Rapid on-site detection of viable Vibrio parahaemolyticus in seafood using cis-diamminedichloroplatinum and colorimetric loop-mediated isothermal amplification (CDDP-LAMP).

Vibrio parahaemolyticus in seafood and marine environments poses significant health risks, causing gastroenteritis worldwide. Current detection methods fail to differentiate live from dead cells, leading to inaccuracies in food safety assessments. This study introduces a novel method combining cis-diamminedichloroplatinum (CDDP) with direct colorimetric loop-mediated isothermal amplification (LAMP) for rapid and accurate detection of viable V. parahaemolyticus cells in seafood samples. CDDP treatment at 37°C for 30min selectively inhibits DNA from dead cells, enhancing the specificity of the assay by ensuring only live cell DNA is amplified. The optimized CDDP-LAMP procedure detects alive V. parahaemolyticus within 1h, with results observable through a color change. The CDDP-LAMP assay demonstrates excellent specificity, identifying live V. parahaemolyticus cells while excluding dead cells and other bacteria. It shows a detection limit of 2.348CFU per reaction and successfully detects V. parahaemolyticus in seafood samples across different food matrices. This study is the first to combine CDDP with colorimetric LAMP for direct detecting viable bacteria in food, enhancing specificity by eliminating signals from dead cells. The CDDP-LAMP assay provides a rapid, accurate process for detecting viable V. parahaemolyticus cells, especially in resource-limited settings. It also gives a model for screening different bacterial pathogens, speeding up and improving foodborne illness risk assessments.

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.

Carvacrol-loaded chia mucilage nanocapsules as sanitizer to control Salmonella, Escherichia coli and Listeria monocytogenes in green cabbage.

Cabbage is susceptible to various microbiological risks, frequently serving as a vehicle for pathogenic bacteria, mainly Salmonella and Escherichia coli. Therefore, ensuring the safety of this vegetable is essential to reduce the risk of foodborne illnesses. Traditional sanitization using chlorinated water, although effective, raises concerns due to the production of potentially carcinogenic compounds, and this method is banned in some countries. In recent years, alternative sanitizing methods have been developed using essential oils (EOs). However, EOs present high volatility, limited solubility in water, and strong odor and taste. This study introduces an innovative approach to overcome these disadvantages by employing carvacrol encapsulated into chia mucilage nanocapsules (CMNC), prepared through high-energy homogenization. Encapsulating carvacrol in chia mucilage nanocapsules helps to mask its strong sensory characteristics, making it more suitable and acceptable for use in food applications. The antimicrobial efficacy of CMNC (1.67mg/mL), carvacrol emulsion (CE: 10.6mg/mL), and chlorine solution (CS: 200 ppm) was evaluated against Salmonella, E. coli, and Listeria monocytogenes. CMNC decreased Salmonella to levels below the detection limit of the technique (< 2 log CFU/g), reduced 3.5 log CFU/g of E. coli, and 2.5 log CFU/g of L. monocytogenes. These results are similar to or better than those obtained with CS. In addition, sanitizing cabbage with CMNC preserved the firmness and color of the samples, important aspects for consumer acceptance. This innovative approach is promising for increasing the food safety of cabbage, while mitigating the potential drawbacks associated with traditional sanitization methods.

Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables.

Given the persistent occurrence of foodborne illnesses linked to both raw and processed vegetables, understanding microbial behavior in these foods under distribution conditions is crucial. This study aimed to develop predictive growth models for Salmonella spp. and Listeria monocytogenes in raw (mung bean sprouts, onion, and cabbage) and processed vegetables (shredded cabbage salad, cabbage and onion juices) at various temperatures, ranging from 4 to 36 °C. Growth models were constructed and validated using isolated strains of Salmonella spp. (S. Bareilly, S. Enteritidis, S. Typhimurium) and L. monocytogenes (serotypes 1/2a and 1/2b) from diverse food sources. The minimum growth temperatures for Salmonella varied among different vegetable matrices: 8 °C for mung bean sprouts, 9 °C for both onion and cabbage, and 10 °C for ready-to-eat (RTE) shredded cabbage salad. Both pathogens grew in cabbage juice at temperatures above 17 °C, while neither demonstrated growth in onion juice, even at 36 °C. Notably, Salmonella spp. exhibited faster growth than L. monocytogenes in all tested samples. At 8 °C, the lag time (LT) and specific growth rate (SGR) for Salmonella spp. in mung bean sprouts were approximately tenfold longer and threefold slower, respectively, compared to those at 10 °C. A decrease in refrigerator storage temperature by 1 or 2 degrees significantly prevented the growth of Salmonella in raw vegetables. These findings offer valuable insights into assessing the risk of foodborne illness associated with the consumption of raw and processed vegetables and inform management strategies in mitigating these risks.

Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth

The U.S. Food and Drug Administration has guidelines for cooling cooked foods in retail operations. Data on foodborne illness risk factors in restaurants indicate that cooling is often out of compliance with these guidelines. We sought to identify factors under the control of the operator that had a significant effect on the cooling rates of cooked foods. Minneapolis Minnesota Health Inspectors were trained in standardized operating procedures for cooling data collection. Data loggers set to appropriate time intervals and calibrated to ±0.5 °C (∼1°F) were used in data collection. Analysis was performed using the R statistical computing language version 4.2.2. Preexisting pathogen models were used to predict Log CFU increases of Clostridium perfringens or Bacillus cereus. Data from 224 recipes were recorded by inspectors between October 2018 and October 2019. Food depth had a highly significant effect (p = 8.90E−08) on cooling rate. The use of an ice bath or ice wand was also significant (p < 0.005). There was a significant correlation between container material (metal or plastic) and food depth because foods with a greater depth are often being cooled in plastic containers. Foods at a depth greater than 5.1 cm (2 in.) that cooled faster than 0.23 log(°C)/h were often wholly or partially cooled in blast chillers or freezers, cooled using an ice bath or ice wand (or both), or were composed of protein pieces (e.g., chicken wings) that facilitated more rapid cooling due to air gaps in the food. Foods in shallow containers at a food depth of less than or equal to ∼5.1 cm (2 in.) that cooled more slowly than 0.23 log(°C)/h were being cooled at temperatures greater than 5 °C (41°F) or were partially or wholly covered. These foods also showed little evidence of pathogen growth from predictive models. Our analysis shows that cooling foods in shallow containers at a food depth of less than or equal to ∼5.1 cm (2 in.) poses little risk of significant pathogen growth.

Isolation of Lactobacillus Species from Different Types of Milk and Evaluate their Antagonistic Activity Against Pathogens

Animal milk has been consumed by humans for a very long time. In the food industry, the probiotic Lactobacillus is regarded as a good substitute to lower the risk of food-borne illnesses. The bacteria Lactobacillus aids in the body’s nutrient absorption, digestion, and defense against pathogens. Determination of Lactobacillus from unfermented and reconstituted Milk. The initial and biochemical tests allowed for the identification of the organisms. The two pathogens, identified as Escherichia coli and Staphylococcus aureus were isolated in light of the findings. The purpose of these two pathogens, selection was antagonistic research. With the cross-stretched method, the antagonistic activity test was conducted. The outcome demonstrates that there is more inhibition displayed by the Lactobacillus grown in buffalo milk. In an antagonistic test, the probiotic organism inhibits the test pathogens.

Assessing Knowledge, Attitude, and Practices of Food Hygiene and Safety Among Street Food Handlers in Kuala Terengganu

This study focuses on the critical factors of food hygiene and safety for street food handlers in Kuala Terengganu. Despite the fundamental importance of proper food handling, inadequate practices pose the risk of foodborne illnesses. The shift towards diverse food choices and increased eating out emphasizes the need for comprehensive evaluation. Street food, a significant income source for many, also brings forth concerns about hygiene and safety. The research aims to contribute insights into the current state of food hygiene and safety in street stalls, providing valuable information for public health initiatives. This study uses a quantitative method, with self-administered questionnaires to measure food handlers' knowledge, attitudes, and practices. The questionnaire, carefully structured into six sections, covers screening, demographics, food hygiene and safety practices, knowledge, attitudes, and practices. Utilizing a 5-point Likert scale, the study seeks to gather nuanced responses for a comprehensive understanding. The research design is descriptive and cross-sectional, providing a snapshot of the situation. The sampling method used is purposive, ensuring the inclusion of relevant perspectives. The study anticipates collecting data from 303 respondents, enhancing the validity and reliability of the findings. Overall, the research aims to address gaps in knowledge, attitudes, and practices among street food handlers, contributing to the reduction of foodborne illnesses.

Are Socio-Economic Indicators Associated with Food Safety in Public Schools? A Study in Sergipe State, Brazil.

The Brazilian National School Feeding Programme aims to ensure food security and the right to food for public school students. To protect these fundamental rights, a comprehensive approach is needed that includes ensuring food safety. Recognising that low socio-economic conditions, inadequate food safety and child vulnerability can pose a cumulative burden on child development, this study examined food safety in public schools in Sergipe, Brazil, in the context of local socio-economic indicators. All state public schools in Sergipe (n = 314) were included. Food safety and socio-economic data were analysed using secondary sources and geographical maps. The cluster analysis identified two different groups of schools based on socio-economic indicators. While most schools presented regular foodborne illness risks, food production and temperature control had particularly high levels of non-compliance. Schools in areas with higher socio-economic indicators (Cluster 2) had better overall food safety scores (p < 0.001) compared to schools in areas with lower socio-economic indicators (Cluster 1). Cluster 1 schools also had a higher FBI risk when analysing temperature-controlled equipment violations (p = 0.001), food handlers (p = 0.005) and process and production (p = 0.004), which emerged as critical areas. These results emphasise the urgent need for targeted interventions to improve food safety in schools located in areas with lower socio-economic conditions.

Consumer Perception of Food Safety and Valuation of Statistical Life: A Contingent Valuation Study

The value of statistical life (VSL) reflects the trade-off between money and the risk of death. It is a key indicator for conducting regulatory impact assessments. The main purpose of this study was to estimate the VSL in the field of food safety. At the same time, it investigates respondents’ willingness to pay (WTP) for reducing the risk of death from foodborne illnesses and explores the impact of factors such as the average household monthly income, health status, and education level on WTP. We conducted a survey using an open-ended contingent valuation method among 1307 respondents aged 18 and above to determine their WTP. Based on the WTP survey results, we calculated the VSL in the food safety sector. We used binary logit and Tobit models to analyze the influencing factors. The results of the study show that the median WTP for reducing the risk of foodborne illness is CNY 100 (USD 16), and the estimated VSL is approximately CNY 9.09 million (USD 141 million). Indicators such as the average household monthly income, health status, and education level are important factors affecting WTP. This study will help practitioners, researchers, and policymakers understand the current population’s attitudes towards food safety regulations and determine the priorities for regulatory implementation. Future research can explore the effects of different elicitation methods, cultural differences, and regional variations on WTP and VSL.

Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home

This study assessed the influence of preparing iceberg lettuce salads at home on the risk of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni by conducting quantitative microbial risk assessments (QMRAs1) for distribution, retail, domestic storage, and cross-contamination. The QMRA simulated pathogen behaviors in lettuce and meat from-farm-to-fork environments. Order of food preparation, hand washing, and lettuce washing were assessed in domestic lettuce salad and raw meat processes. Scenario and sensitivity analyses were performed to compare the importance of the process factors. QMRA simulation revealed that factors related to initial contamination and at-home preparation of foods were more critical than those related to the time-temperature environment during distributions and storages. The risk of L. monocytogenes infection decreased only 1 % even in the absence of cross-contamination. Similarly, the risk of C. jejuni hardly decreased (0.91-fold) even in the absence of lettuce contamination. When the lettuce was not washed, the risk of L. monocytogenes was relatively higher (1.92-fold) than that of other pathogens (E. coli O157:H7,1.44-fold; S. Typhimurium, 1.38-fold; and C. jejuni, 1.36-fold). The risk of E. coli O157:H7 (2.60-fold), S. Typhimurium (2.18-fold), and C. jejuni (2.67-fold) increased when hands were not washed before lettuce preparation, whereas the risk of L. monocytogenes did not increase (1.07-fold). The importance of avoiding cross-contamination through appropriate order of food preparation and hand washing in lettuce salad preparation were quantitatively demonstrated in the present study, which provide essential information for food safety education at home.

Multipathogen quantitative risk assessment in raw milk soft cheese

We propose a multipathogen Quantitative Microbiological Risk Assessment (QMRA) model to estimate the risk of foodborne illness from bacterial pathogens in raw milk soft cheese. Our work extends an existing QMRA model for pathogenic Shiga toxin-producing Escherichia coli (STEC) (Basak et al.,under review; Perrin et al., 2014) by incorporating the effects of Salmonella and Listeria monocytogenes. This multipathogen model integrates microbial contamination of raw milk at the farm level, as well as the growth and survival of these bacteria during cheese fabrication, ripening, and storage. The public health impact of multipathogen risk associated with raw milk cheese consumption is assessed using Disability-Adjusted Life Years (DALYs). The model evaluates intervention strategies at both pre- and post-harvest stages to estimate intervention costs. Furthermore, it tests various scenarios of these strategies and optimizes intervention parameters to minimize multipathogen risk and associated costs. This article discusses challenges in QMRA model validation, emphasizes model limitations, and explores future perspectives for improvement.