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Abstract Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross‐contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm‐to‐fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high‐pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen–human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

Cereals are generally harvested at 20-23% moisture content to avoid shattering losses therefore it is necessary to dry the paddy to lower moisture contents (13-14% wb) for safe storage and further processing.A solar-powered airinflated grain dryer was designed, fabricated and tested for drying of paddy. Different combinations obtained from two different levels of upper transparent polyethylene sheet thickness (200 microns and 300 microns), inlet air velocity (1.5 m/s and 3 m/s) and grain bed depth (2cm and 4cm) were compared based on parameters of thermal efficiency, rise in temperature of drying air and amount of moisture removed per unit time. It was found that least square mean values of thermal efficiency, temperature rise in the drying air and drying rate of the developed dryer varied from 18.7-45.7%, 3.35-5.81°C and 0.36-0.98 kg/hour respectively. Upper transparent sheet thickness (300 micron), inlet air velocity (3 m/s) and grain bed depth (4 cm) have the highest least mean square values in the selected parameters and was selected for optimized operation of the dryer. Eight different thin layer drying models were compared according to their coefficient of determination to estimate drying kinetics as criteria for evaluating the goodness-of-fit. The effects of selected variables on the model constants and coefficients were predicted by the models. The page model fit well with the experimental data and satisfactorily describe the drying kinetics of Pusa Basmati (PB 1121) with a coefficient of determination (R2) of 0.9995 and RMSE of 0.005464.

Maize (Zea mays L.) is one of the most important nutritious grains which have high moisture content during harvest. Moisture content of 24-25% (db) at the harvest has to be reduced below 14% (db) to prevent its deterioration during storage. Drying process is generally performed by forced convection by heating ambient air and blowing it over grains to be dried. The aim of heating the air at certain temperature is to reduce the relative humidity of the air, which has a positive effect on the drying potential. In this study, drying behaviour of thin layer of maize for different drying air temperatures (40, 50, 60 and 70°C) and different air flow rates (20, 30 and 40) studied. The result shows that drying temperature has significant influence on a drying rate. With the increase in drying temperature drying rate increased. The moisture ratio reduced sharply up to 25 minutes of drying time, after that it decreased with drying time but at slower rate. In the beginning of the drying process, moisture transfer took place at faster rate than later. The effect of air flow rate on moisture content was found to be negligible except at the phase of drying. The analysis also illustrated that the drying of maize grains occurred during the falling rate period and no constant rate period was observed in this study. The drying rate constant was found to increase with increas in air temperature and was maximum for a combination of 700C air temperature and 40 air flow rate.