Search

Trade in food and food ingredients among the nations of the world is rapidly expanding and, with this expansion, new supply chain partners, from globally disparate geographic regions, are being enrolled. Food and food ingredients are progressively sourced more from lesser developed nations. Food safety incidents in the USA and Canada show a high unfavorable correlation between illness outbreaks and imported foods. In the USA, for example, foodborne disease outbreaks caused by imported food appeared to rise in 2009 and 2010, and nearly half of the outbreaks, associated with imported food, implicated foods imported from areas which previously had not been associated with outbreaks. Projecting supply chains into new geographical regions raises serious questions about the capacity of the new supply chain partners to provide the requisite regulatory framework and sufficiently robust public health measures for ensuring the safety of the foods and foodstuffs offered for international trade. The laws, regulation and legislation among the many nations participating in the global food trade are, at best, inconsistent. These inconsistencies frequently give rise to trade disputes and cause large quantities of food to be at risk of destruction on the often dubious pretext that they are not safe. Food safety is often viewed through a political or normative lens. Often as not, this lens has been wrought absent scientific precision. Harmonization of food safety legislation around sound scientific principles, as advocated by the US Food Safety Modernization Act (FSMA), would ultimately promote trade and likely provide for incremental improvement in public health. Among the priority roles of most national governments are the advancement of commerce and trade, preservation of public health and ensuring domestic tranquility. Achieving these priorities is fundamental to creating and preserving the wealth of nations. Countries such as the Netherlands, Canada, Germany, Japan and the USA, for example, have very stable governments, are leaders in trade and commerce and enjoy high standards of public health. It is not by accident or coincidence that these nations are also among the world's wealthiest. Attainment of national priorities, especially those related to promoting trade in foodstuffs and also in preserving public health (food safety), would benefit greatly from international efforts in harmonizing food safety regulations and legislation., (© 2013 Society of Chemical Industry.)

Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next‐generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats. [ABSTRACT FROM AUTHOR]

Food security is a paramount concern worldwide, as the consumption of food contaminated by pathogenic microorganisms can result in serious risks to human health. The presence of bacteria, fungi, and other potentially harmful microorganisms in food is a reality that demands rigorous preventive and control measures to ensure the quality and safety of food products. In this context, this review addresses food safety management as a preventive and control measure for pathogenic microorganisms in food, aiming to safeguard public health and ensure product quality. The article discusses the importance of strict hygienic practices throughout the food chain, from production to consumption, and analyzes predominant pathogenic microorganisms that can cause foodborne illnesses. The study highlights the relevance of conventional and advanced techniques for microbiological identification as effective tools for accurate and rapid detection of microorganisms in food. Key elements such as temperature, pH, water activity, and additives are emphasized as crucial in inhibiting microbial proliferation. The implementation of quality management systems, notably the Hazard Analysis and Critical Control Points (HACCP) system, and collaboration among various stakeholders are identified as essential to ensuring food safety. The importance of consumer education regarding safe food handling and storage practices is also emphasized. The conclusion emphasizes the central significance of food safety management as a foundation for population health and well-being, reinforcing that synergy and shared responsibility are indispensable pillars to ensure the supply of safe and healthy food for human consumption. [ABSTRACT FROM AUTHOR]

The consumption of raw milk in Colombia continues despite the regulations issued to standardize or prohibit it. In the municipality where this study was carried out, more than 90% of the population chooses to consume this product, being at potential risk of acquiring diseases. The objective of this study was to understand the beliefs surrounding the production and consumption of raw milk and its relationship with health. It was carried out in 2020. Ethnography was used as a method of data collection and analysis. It was found that this phenomenon is related to the economy, identity, and ecology and is a central axis and articulator of various socio-cultural activities. It is guided by traditional production practices that do not fully respect biosafety and hygiene. Furthermore, the consumption of raw milk is socially approved and is the result of a social construction that arose independently of the physicochemical and microbiological properties of raw milk. Furthermore, local and national government regulators are not interested in this productive sector or in the consequences that their practices may have on the health of consumers. Thus, the responsibility for the consumption of raw milk and the possible acquisition of diseases passes from the food industry to the consumer. It is up to each consumer to make raw milk a safe food.

The purpose of the present study is to assess the extent of knowledge and food safety practices among food handlers (FHs) to prevent food risks. This cross-sectional study was conducted between July 2021 and February 2022 in a random sample of FHs working in three regions of the Southern part of Italy. A two-stage cluster random sampling strategy was used to select FHs working at food businesses in the Regions. Data were collected through an anonymous self-administered questionnaire that consisted of 33 questions grouped into five sections to gather sociodemographic and professional characteristics, knowledge about foodborne illnesses (FBIs) and food safety, adherence to proper food handling practices and sources of information.The overall median knowledge score was 8 (interquartile range 6–9), but only 2.2 % of the respondents answered all 12 statements correctly. Among the recruited FHs, 71.2 % and 65.4 % reported always keeping raw and cooked food separate and using different utensils while handling raw and cooked foods, respectively. With respect to the use of personal protective equipments, 79.3 % and 67.6 % stated always wear work clothing and hair restrain (e.g., hats, hairnets), respectively. Just 20.9 % of the FHs properly defrosted food (i.e., in the fridge) and 39.9 % used food warmers for keeping food at least at 65 °C while waiting for service.The findings highlighted poor knowledge concerning the ideal temperatures for cooking, holding and storing foods, exacerbated by poor personal and hand hygiene, certain factors associated with the spread of foodborne pathogens.

Pathological viral transmission via food has been a problem throughout humankind's evolutionary history, impacting food safety and public health. Fresh produce can be contaminated at any stage from pre- to post-harvest and frequently goes through little to no processing, imposing a high risk for contamination by foodborne viruses. Also, due to the globalization of the food industry and supply networks, the spread of enteric virus-related foodborne disorders has worsened. The current understanding of the transmission of viruses through contaminated foods needs more information regarding the potential infectivity, and it is essential to have effective ways to prevent viral transmission and minimize its adverse effects on human and animal health. This review addresses the global public health issue related to foodborne viruses and the current challenges of food safety. It provides an overview of food-grade and naturally occurring antiviral compounds with good antimicrobial activity and emphasizes how edible films and coatings with embedded antiviral agents can reduce the transmission of foodborne illness. Antiviral edible films and coatings can be developed using plant-based compounds and their derived-products, like essential oils and extracts, with bioactive properties. Their use in food products and food contact materials can contribute to developing strategies to contain infectious outbreaks. Results show that these compounds interact with the viral particle, causing some damage to the virus integrity and affecting its infectivity. The development of antiviral edible films and coatings containing these bioactive compounds showed great potential against enteric viruses that cause foodborne illness, specifically norovirus and hepatitis A virus. However, some antiviral agents have also been shown to be very effective against other pathogenic viruses of great importance, some of which are not typically foodborne but can also be dangerous to humans. • Food can be a transmission route for viruses. • Various food grade and natural antiviral compounds present antiviral activity. • Antiviral compounds can be effective against foodborne enteric viruses. • Active edible films and coatings can be used to contain the spread of viruses. [ABSTRACT FROM AUTHOR]

Background: Foodborne illness is still a major public health concern worldwide. Most cases of foodborne illness can be traced to the home. The food safety practices of food handlers in the household are an important determining factor in food safety at the household level. Aim: To assess the food safety practices of food handlers in households in Ga-Rankuwa, Tshwane. Setting: The study was conducted in zones 1–9 and zone 16, as well as extension 25 of Ga-Rankuwa, Tshwane. Methods: A quantitative descriptive study design was used for which a structured questionnaire was administered among 339 food handlers. Descriptive and inferential statistical analysis was performed in STATA 13.1. Results: The majority of food handlers reported always washing their hands before (81%) and after handling raw meat, chicken or fish; the majority of food handlers (69%) reported always washing preparation surfaces and utensils with clean, soapy water after handling raw meat, chicken or fish. Less than half (45%) of food handlers reported never thawing frozen meat, chicken or fish in a bowl of cold water. Conclusion: The food handlers reported appropriate food safety practices regarding hand washing and food preparation surfaces and utensils. However, their practices regarding the storage of meat, chicken and fish were inappropriate. Contribution: This study builds on the existing body of literature on the food safety practices of food handlers. Moreover, the study findings can serve as a basis for the development of interventions to ensure food safety at a household level.

BackgroundCOVID-19 has become a public health emergency and pandemic of global concern, and the hundreds of millions of foodborne illnesses that occur each year also wreak havoc on human lives, society and the economy. Promoting workers in food service establishments to adhere to the hygiene practices in the WHO guidelines is a two-birds-one-stone strategy in preventing the spread of COVID-19 and limiting the occurrence of foodborne illness. The aim of this study was to determine the drivers that motivate workers to adhere to hygiene practices based on social cognitive theory.MethodsThe cross-sectional survey targeting food workers using face-to-face interviews was conducted from July to September 2022. Stratified random sampling and convenience sampling were employed to locate survey sites and respondents, respectively. The survey uses a credible questionnaire evaluated by multiple reliability and validity measures. Binary logistic regression was employed to identify significant determinants of adherence to WHO-initiated hygiene practices.ResultsA total of 900 workers were interviewed and 609 valid questionnaires were received. The study showed that the average correct rate of knowledge about hygiene practices was only 51.09%, that perceived non-adherence to hygiene practices was most likely to result in lower customer satisfaction and the spread of COVID-19, and that only about 11.7% of the workers always adhered to hygiene practices. Three of the cognitive dimensions in the personal factors, self-efficacy, risk perception, and knowledge, had significant positive effects on adherence practices. Among the demographic variables, there were significant differences in adherence practices differing by income level and place of residence.ConclusionIt was found that workers’ knowledge of the WHO-initiated hygiene practices is insufficient and that the frequency of adherence to hygiene practices is poor and require improvement. The significant drivers and effects of demographic variables provide evidence-based guidance to identify priority intervention information and populations to improve worker hygiene practices.

Foodborne illnesses are responsible for about half a million deaths annually, of which 30% occur among kids. This study aimed to assess the current food safety knowledge and practice level of Saudi women in Al-Ahsa region, Saudi Arabia. A cross-sectional study was conducted through personal interviews among 239 Saudi women. The questionnaire consisted of close-ended questions covering different aspects of food safety knowledge and practices at home and during shopping. Descriptive analyses were used to identify the level of participant's awareness, and the scores were shown in three categories (good - fair - poor) based on their food safety knowledge and practice awareness. The effect of socio-demographic characteristics and their correlation to food safety knowledge and practices was conducted using Chisquare analysis. The results about food safety knowledge showed that around 50% of participants achieved a good score, and 37.5% achieved a fair score, while 12.5% achieved a poor score. In comparison, the participants achieved 75% good score, whereas 12.5% achieved both fair and poor in food safety practices. The results also highlighted a significant correlation (P<0.05) between level of food safety knowledge, practices of participants and their age, marital status, work status, and educational level, while there's no correlation with their family size and total income. Although, the overall result showed good level in food safety knowledge and slightly less in food safety practices among Saudi women living in Al-Ahsa region, continuous education, training, awareness, and motivation are highly recommended to improve women's knowledge and practices to higher levels. [ABSTRACT FROM AUTHOR]

Salmonella is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. Salmonella is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers' food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey titled "Evaluation of Knowledge and Food-handling practices of Irish Consumers" from July to November 2020 and generated a total of 1916 responses. Results indicated that 79.9% of the studied Irish population had a good knowledge of salmonellosis and risk perception related to food handling practices. Knowledge of cross-contamination, hygienic practices and pathogens associated with poultry were also considered high. However, knowledge of meat handling was low at 44.9%. It was also observed that age, gender, marital status, gross annual income, and nationality were influential factors regarding the food safety knowledge of consumers, while age, marital status and gender indicated significant differences regarding awareness of correct food hygiene practices. [ABSTRACT FROM AUTHOR]

Simple Summary: Despite great progress in terms of hygiene and food safety, the risk of contamination of the food supply chain still remains an issue. Meals produced and served in the catering sector are one of the major causes of foodborne outbreaks, with serious social and economic consequences, especially when vulnerable consumers are involved. Thus, the aim of this study was to perform a thorough assessment of microbial safety and the quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014–2018). The obtained results emphasize the importance of the regular microbiological monitoring of food and surfaces in collective catering systems as a prompt evaluation of sanitary conditions in order to ensure high levels of food safety and hygiene. Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers' health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014–2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (p-value < 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene. [ABSTRACT FROM AUTHOR]

The foodborne intestinal trematode Fasciolopsis buski causes the neglected zoonotic disease fasciolopsiasis. We detected F. buski infection in 14 pediatric patients in Sitamarhi, Bihar, and in pigs in Sivasagar, Assam, India. Proper diagnostic methods and surveillance are urgently needed to accurately estimate the true burden of this disease in India.

Foodborne illnesses are responsible for about half a million deaths annually, of which 30% occur among kids. This study aimed to assess the current food safety knowledge and practice level of Saudi women in Al-Ahsa region, Saudi Arabia. A cross-sectional study was conducted through personal interviews among 239 Saudi women. The questionnaire consisted of close-ended questions covering different aspects of food safety knowledge and practices at home and during shopping. Descriptive analyses were used to identify the level of participant's awareness, and the scores were shown in three categories (good – fair – poor) based on their food safety knowledge and practice awareness. The effect of socio-demographic characteristics and their correlation to food safety knowledge and practices was conducted using Chi-square analysis. The results about food safety knowledge showed that around 50% of participants achieved a good score, and 37.5% achieved a fair score, while 12.5% achieved a poor score. In comparison, the participants achieved 75% good score, whereas 12.5% achieved both fair and poor in food safety practices. The results also highlighted a significant correlation (P

The SafeConsume educational suite was designed to improve knowledge about undertaking safer food practices and avoiding food-borne illnesses among young people. The resources were designed to support educators and members of the community who teach young people (aged 11–18 years) and include lesson plans and supporting teacher training resources. To assess the efficacy and suitability of the resources, an evaluation of the central lesson, the 'user journey', was conducted within four European countries. The mixed-methods evaluation included the following elements: a pre- and post-scenario-based questionnaire, a satisfaction questionnaire, focus groups with students; and interviews with teachers. Data from the scenario-based questionnaires were analysed using a mixed effects normal linear regression model. Qualitative data were thematically analysed, and the main themes were discussed. A total of 171 students and 9 educators took part from schools based in Portugal, Hungary, France and England. The results indicated a significant improvement in students' knowledge and understanding of appropriate food hygiene practices overall, although this varied among countries. The resources were found to be well-suited to help teachers deliver the lesson, being considered by teachers to be both informative and flexible. Minor alternations were suggested, including alterations to lesson delivery or breaking the lesson into smaller sections, and increasing the lesson's interactivity. [ABSTRACT FROM AUTHOR]

The Food Safety and Quality Division (FSQD) in Malaysia is the competent authority tasked with ensuring food safety throughout the food supply chain within the country. Despite implementing various regulations toward improving food hygiene standards in Malaysia, outbreaks of food poisoning cases continued to occur in Malaysia. This cross-sectional study was designed to explore the occurrence of food poisoning incidents in Malaysia, within the Pahang state, from 2013 to 2018 via both reported passive case detection (PCD) and active case detection (ACD) food poisoning incidents. Upon detecting all the food poisoning cases using both PCD and ACD, the people identified to have suffered from food poisoning underwent a structured interview for investigators to elicit all relevant information about the food poisoning incident. Results showed that in Pahang, the number of reported episodes fluctuated from 2013 until 2018, with an average of 21 food poisoning episodes occurring yearly, reaching a maximum in August and a minimum in May. Furthermore, Kuantan, being the state capital, had reported an exceptionally high total number of reported incidents of food poisoning with a total of 48 episodes over six years from 2013 to 2018, while Kuala Lipis had only one incident reported during the same period (which was reported in 2016). Finally, this study concluded that adequate measures must always be taken to minimise the occurrence of food poisoning, especially when preparing foods in large quantities. [ABSTRACT FROM AUTHOR]

The foodborne intestinal trematode Fasciolopsis buski causes the neglected zoonotic disease fasciolopsiasis. We detected F. buski infection in 14 pediatric patients in Sitamarhi, Bihar, and in pigs in Sivasagar, Assam, India. Proper diagnostic methods and surveillance are urgently needed to accurately estimate the true burden of this disease in India. [ABSTRACT FROM AUTHOR]

Copyright of Anuario Turismo y Sociedad is the property of Universidad Externado de Colombia, Facultad de Empresas Turísticas y Hoteleras and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers’ health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014–2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (p-value < 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene.

With increasing international trade, food safety is becoming a global health concern, the requirement for food quality increases constantly. There is an urgent need for a new method to identify the potential problems and support policies for regulations. Metabonomics is an advanced tool suitable for the analysis of food safety. This paper shows that metabonomics has favorable prospects for applications in veterinary drugs, banned substances, safety evaluation of genetically modified food, food adulteration, and foodborne illnesses. Although metabonomics has been proven as a useful tool for food safety risk monitoring and assessment, there are still some significant challenges existing in its application. [ABSTRACT FROM AUTHOR]

This study examines food safety knowledge and practices of food service staff in Al Madinah hospitals, Saudi Arabia. A total of 163 food service staff participated voluntarily from 10 hospitals across the city of Al Madinah. The participants completed a questionnaire composed of three parts: General characteristics, food safety knowledge, and food safety practices. Results showed that respondents generally had good food safety knowledge with the highest pass rate of 77.9% for knowledge of cross contamination followed by 52.8% for knowledge of food poisoning, and 49.7% of knowledge of food storage. Food safety practices were also strongly observed in the hospitals with a pass rate of 92.6%. Food safety knowledge among the hospital food service staff varied with the level of education, age, and having received food hygiene/safety practices, training while food safety practices had a significant association with the level of education and food hygiene/safety practices training of the staff. Spearman rho coefficient results showed that there was a significant linear relationship between food safety practice and food safety knowledge, and that food safety knowledge significantly predicts food safety practices. This research revealed the importance of education and consistent training of food service staff in improving knowledge and thereby better and safe food handling practices, which could contribute to apply food safety in the hospitals. [ABSTRACT FROM AUTHOR]

This study aimed to assess the foodborne diseases (FBD) outbreaks reported in Brazil between 2000 and 2018, based on data from the Brazilian Ministry of Health (official data) and from scientific literature. According to official data, 13,163 FBD outbreaks were reported in the country during this period, involving 247,570 cases and 195 deaths. The largest prevalence of FBD outbreaks was observed in the Southeast region of Brazil (45.6%). In most outbreaks it was not possible to determine the food implicated (45.9%) but among those identified, water was the most frequently associated (12.0%). The etiological agent was not identified in most outbreaks (38.0%), while Salmonella (14.4%) was the most frequently reported among those identified. Homes were the main site of FBD occurrence (12.5%). Regarding data obtained from the scientific literature, 57 articles dealing with FBD in the country throughout the same period were selected and analyzed. Based on these articles, mixed foods were the most prevalent in the outbreaks (31.6%), Salmonella spp. was the pathogen most frequently reported (22.8%) and homes were also the main site of FBD occurrence (45.6%). Despite under-notification, the records of FBD outbreaks that have occurred in Brazil in the past recent years show alarming data, requiring attention from health authorities. The notification of outbreaks is essential to facilitate public health actions.

This study examines food safety knowledge and practices of food service staff in Al Madinah hospitals, Saudi Arabia. A total of 163 food service staff participated voluntarily from 10 hospitals across the city of Al Madinah. The participants completed a questionnaire composed of three parts: General characteristics, food safety knowledge, and food safety practices. Results showed that respondents generally had good food safety knowledge with the highest pass rate of 77.9% for knowledge of cross contamination followed by 52.8% for knowledge of food poisoning, and 49.7% of knowledge of food storage. Food safety practices were also strongly observed in the hospitals with a pass rate of 92.6%. Food safety knowledge among the hospital food service staff varied with the level of education, age, and having received food hygiene/safety practices, training while food safety practices had a significant association with the level of education and food hygiene/safety practices training of the staff. Spearman rho coefficient results showed that there was a significant linear relationship between food safety practice and food safety knowledge, and that food safety knowledge significantly predicts food safety practices. This research revealed the importance of education and consistent training of food service staff in improving knowledge and thereby better and safe food handling practices, which could contribute to apply food safety in the hospitals.

This study examines food safety knowledge and practices of mothers in Saudi Arabia. A total of 979 respondents participated in the study and completed a questionnaire that assessed their knowledge of food storage, food handling, usage, and maintenance of kitchen facilities, personal hygiene, and food poisoning. Results showed that mothers in Saudi Arabia had moderate knowledge of food storage (passing rate 64.9%) and usage and maintenance of kitchen facilities (passing rate 66.5%). While they had good knowledge of personal hygiene (passing rate 83.8%) and food poisoning (passing rate 78.5%), their knowledge with regard to food handling was poor (passing rate 30.4%). Results also highlighted that food safety knowledge and practices amongst mothers in Saudi Arabia improved with the level of education, while their age, employment status, monthly income, and number of children had no significant association with their food safety knowledge and practices. This research revealed the importance of education and that advance education and training program can further improve mothers’ food safety knowledge and practices and thereby result in reducing the risks of foodborne illnesses at homes.

Foodborne pathogens cause millions of infections every year and are responsible for considerable economic losses worldwide. The current gold standard for the detection of bacterial pathogens in food is still the conventional cultivation following standardized and generally accepted protocols. However, these methods are time-consuming and do not provide fast information about food contaminations and thus are limited in their ability to protect consumers in time from potential microbial hazards. Fluorescence in situ hybridization (FISH) represents a rapid and highly specific technique for whole-cell detection. This review aims to summarize the current data on FISH-testing for the detection of pathogenic bacteria in different food matrices and to evaluate its suitability for the implementation in routine testing. In this context, the use of FISH in different matrices and their pretreatment will be presented, the sensitivity and specificity of FISH tests will be considered and the need for automation shall be discussed as well as the use of technological improvements to overcome current hurdles for a broad application in monitoring food safety. In addition, the overall economical feasibility will be assessed in a rough calculation of costs, and strengths and weaknesses of FISH are considered in comparison with traditional and well-established detection methods. [ABSTRACT FROM AUTHOR]