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With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory profiles of full immersion brewed coffee remains underexplored. Here, we investigated the relationship between coffee sensory quality and extraction dynamics, measured as Total Dissolved Solids (TDS) and Extraction (E) of full immersion brewed coffee at various roast levels, and brewing temperatures (4 °C, 22 °C and 92 °C), over brew time using a generic descriptive analysis method. Specifically, different brew time points were selected for different temperatures based on five targeted coffee extraction stages. Furthermore, the unique experimental design also explored a sensory-driven engineering research process. Roast level had the greatest impact on the sensory profile of the coffees, followed by brewing temperature, but brew time, especially the longer brew times as TDS plateaued, had subtler impacts than expected. Twenty-five of 28 sensory attributes were significantly different among the 30 coffee samples, indicating a single source green coffee blend can produce a wide range of complex sensory profiles using different combinations of roast level, temperature, and brew time. Specifically, the intensity of sweetness was negatively correlated with TDS, and 19 other attribute intensities were positively correlated with TDS. Interestingly, we found that certain long time cold brews had similar sensory profiles to those of some short time hot brews, suggesting the sensory profiles of certain hot brews and cold brews could possibly be matched through controlled preparation. Overall, our study demonstrated an approach of integrating food engineering and sensory analysis for product development, and our findings provide valuable insights into the extraction dynamics and sensory quality of full immersion brewed coffee and opens new brewing avenues for the coffee industry.

Methicillin-resistant Staphylococcus aureus (MRSA) is an important zoonotic pathogen associated with a wide range of infections in humans and animals. Thus, the emergence of MRSA clones poses an important threat to human and animal health. This study is aimed at elucidating the genomics insights of a strong biofilm-producing and multidrug-resistant (MDR) S. aureus MTR_BAU_H1 strain through whole-genome sequencing (WGS). The S. aureus MTR_BAU_H1 strain was isolated from food handlers hand swabs in Bangladesh and phenotypically assessed for antimicrobial susceptibility and biofilm production assays. The isolate was further undergone to high throughput WGS and analysed using different bioinformatics tools to elucidate the genetic diversity, molecular epidemiology, sequence type (ST), antimicrobial resistance, and virulence gene distribution. Phenotypic analyses revealed that the S. aureus MTR_BAU_H1 strain is a strong biofilm-former and carries both antimicrobial resistance (e.g., methicillin resistance; mecA, beta-lactam resistance; blaZ and tetracycline resistance; tetC) and virulence (e.g., sea, tsst, and PVL) genes. The genome of the S. aureus MTR_BAU_H1 belonged to ST1930 that possessed three plasmid replicons (e.g., rep16, rep7c, and rep19), seven prophages, and two clustered regularly interspaced short palindromic repeat (CRISPR) arrays of varying sizes. Phylogenetic analysis showed a close evolutionary relationship between the MTR_BAU_H1 genome and other MRSA clones of diverse hosts and demographics. The MTR_BAU_H1 genome harbours 42 antimicrobial resistance genes (ARGs), 128 virulence genes, and 273 SEED subsystems coding for the metabolism of amino acids, carbohydrates, proteins, cofactors, vitamins, minerals, and lipids. This is the first-ever WGS-based study of a strong biofilm-producing and MDR S. aureus strain isolated from human hand swabs in Bangladesh that unveils new information on the resistomes (ARGs and correlated mechanisms) and virulence potentials that might be linked to staphylococcal pathogenesis in both humans and animals.

Background: Japan, which has a diverse climate, is home to 8118 species of wild vascular plants, with more than 1000 of these species considered edible. However, there are fewer studies on the use of wild food plants in Japan than in other parts of the world. This research aims to provide an ethnobotanical review of the traditional food use of wild plants in Japan. It draws upon the largest database of traditional Japanese foodways, with a specific focus on the period approximately 1930. This occurred prior to Japan's rapid economic growth, which resulted in significant changes in the use of wild plants. Methods: The use of wild food plants in Japan was reviewed by studying the collection of Japanese foodways (Nihon no shokuseikatsu zenshu), which is the largest database on Japanese traditional foodways and contains records of approximately 52,000 dishes, including food uses of wild plants. The review extracted the local and common names, use locations, uses, processing and cooking methods, habitats and other relevant details pertaining to the reported use of wild food plants. This information was subsequently analyzed via Excel. Results: A total of 268 taxa belonging to 87 families used in Japan approximately 1930 were documented. Asteraceae was the most frequently reported family as well as the most species-rich family. In terms of use, vegetables composed the largest group, followed by dessert fruits. The majority of species have been documented in only a limited number of reports. The review revealed local traditional uses of plants, including the use of plants as binders for making rice cake, the selection of plants according to their sex, and techniques for detoxifying toxic plants. Conclusion: A comparison with those of previous studies on wild species used in other Asian regions revealed a similar preference for vegetables. However, notably, in Japan, ferns are also consumed in considerable quantities. Conversely, further elucidation is clearly needed with respect to certain matters, including the perception of plant sex and the relationships between diverse ash components and detoxification techniques. It is evident that further ethnobotanical research is needed, both in the form of an examination of ethnographic records and in the field, to gain a deeper understanding of the use of wild food plants in Japan. [ABSTRACT FROM AUTHOR]

ABSTRACT Sorghum is a major ingredient used in the production of complementary foods in Kenya's drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to aflatoxin and fumonisin contamination, which have adverse effects on human health. The current study aimed to assess the levels of aflatoxin and fumonisin in sorghum kernels and flour from Kerio Valley and to investigate whether fermentation (spontaneous or innoculum facilated) could reduce the levels of toxins. The sorghum samples were obtained through a cross‐sectional survey and subjected to ELISA analysis for quantification of aflatoxin and fumonisin levels. The aflatoxin levels ranged from 0 to 119.91 ppb for sorghum kernels and from 2.70 to 89.36 ppb in the flour, while fumonisin concentrations ranged from 0 to 30.65 ppm in sorghum kernels and 0.22 to 27.27 ppm in the flour. Fermentation significantly reduced the levels of the toxins in sorghum samples (p ≤ 0.05). The type of fermentation (p = 0.001), sample fermented (kernels or flour) (p = 0.004), and duration of fermentation (p = 0.037) significantly impacted the reduction of both toxins. Therefore, there is a need to integrate the adoption of fermentation with other effective postharvest practices to mitigate mycotoxin contamination in sorghum and other cereal‐based foods. In addition to the customary health and nutrition messages, promoting proper food handling, storage, and processing can significantly contribute to improving food safety and the overall health and nutritional status of young children. [ABSTRACT FROM AUTHOR]

Protists show diverse lifestyles and fulfill important ecological roles as primary producers, predators, symbionts, and parasites. The degradation of dead microbial biomass, instead, is mainly attributed to bacteria and fungi, while necrophagy by protists remains poorly recognized. Here, we assessed the food range specificity and feeding behavior of the algivorous flagellate Orciraptor agilis (Viridiraptoridae, Cercozoa) with a large‐scale feeding experiment. We demonstrate that this species is a broad‐range necrophage, which feeds on a variety of eukaryotic and prokaryotic algae, but fails to grow on the tested fungi. Furthermore, our microscopic observations reveal an unexpected flexibility of O. agilis in handling food items of different structures and biochemistry, demonstrating that sophisticated feeding strategies in protists do not necessarily indicate narrow food ranges. [ABSTRACT FROM AUTHOR]

The consumption of ultra-processed foods (UPFs) has surged globally, raising significant public health concerns due to their associations with a range of adverse health outcomes. This review aims to elucidate potential health impacts of UPF intake and underscore the importance of considering diet quality when interpreting study findings. UPF group, as classified by the Nova system based on the extent of industrial processing, contains numerous individual food items with a wide spectrum of nutrient profiles, as well as differential quality as reflected by their potential health effects. The quality of a given food may well misalign with the processing levels so that a UPF food can be nutritious and healthful whereas a non-UPF food can be of low quality and excess intake of which may lead to adverse health consequences. The current review argues that it is critical to focus on the nutritional content and quality of foods and their role within the overall dietary pattern rather than only the level of processing. Further research should dissect health effects of diet quality and food processing, investigate the health impacts of ingredients that render the UPF categorization, understand roles of metabolomics and the gut microbiome in mediating and modulating the health effects of food processing, and consider environmental sustainability in UPF studies. Emphasizing nutrient-dense healthful foods and dietary patterns shall remain the pivotal strategy for promoting overall health and preventing chronic diseases. [ABSTRACT FROM AUTHOR]

Introduction: The prevalence of online food delivery service (OFDS) environments in many food service and retail contexts has an impact on how people order and access meals, that led to the emergence food delivery riders, whose numbers have increased significantly, particularly in Kuala Lumpur, Malaysia. However, there are challenges for OFDS providers in evaluating food safety and cleanliness to ensure that clients receive safe and high-quality meals. Therefore, the purpose of this study was to examine the food safety compliances among food riders in Kuala Lumpur. Materials and methods: The Google Forms platform was used to conduct a quantitative e-survey. The data from 132 Kuala Lumpur food riders was then evaluated using a descriptive statistic, followed by correlation and multi-regression using the SPSS 26 edition. Results: : Male food riders make up the majority of Grabfood's workforce in Kuala Lumpur (64%) and are more likely to have completed a food handling course and received typhoid vaccinations (20.5%) than female riders. The results also showed a significant positive link between food safety practices among the food riders in Kuala Lumpur for all three variables: food safety knowledge (FSK, r=0.845, p0.001), food safety attitude (FSA, r=0.832, p0.001), and risk perception (RP, r=0.774, p0.001). All three of the aforementioned components accounted for 76.5% of the variation (R2 = 0.770, F (3,131) = 143.00, p = 0.010). Conclusion: To summarise, the majority of food riders have solid food safety knowledge, attitudes, and risk perception, and they follow best practices [ABSTRACT FROM AUTHOR]

Unsafe food handling practices by food handlers have dire health and financial implications worldwide. Each year, approximately 600 million people, or about 1 in 10 people, are said to become ill from eating contaminated food, and 420,000 people inadvertently die. According to the 2019 World Bank report on the economic burden of foodborne diseases, the annual cost of treating foodborne illnesses is estimated to be US$ 15 billion, and the total productivity loss caused by foodborne diseases in low- and middle-income countries is estimated to be US$ 95.2 billion annually. The purpose of this study was to assess the food handling practices and sanitary conditions of the charitable food assistance programs (CFAPs) in the eThekwini District of KwaZulu-Natal, South Africa. A descriptive cross-sectional study was conducted among 196 CFAPs in eight study settings across five municipal planning regions (MPRs) of the eThekwini District between January 2021 and May 2021. Data were collected using a standardized 37-item observational checklist and analysed through Stata Statistical Software (TX: StataCorp. 2021 LLC.: Release 17. College Station). Compliance levels were calculated using the compliance score (C-score), whereby 0.0–0.20 (0–20%), 0.21–0.40 (21–40%), 0.41–0.60 (41–60%), 0.61–0.80 (61–80%), and 0.81–1.00 (81–100%) were determined as very poor, poor, average, good, and very good, respectively. Statistically significant associations were declared at p < 0.05. Compliance with food hygiene, storage, and packaging was very poor (C-score = 0.003), as were personal hygiene and staff facilities (C-score = 0.147), as well as product information/labelling (C-score = 0.003). Similarly, waste management and pest control systems (C-score = 0.203), compliance with health and hygiene education/training (C-score = 0.335), as well as use and maintenance of transport (C-score = 0.333), all scored 'poor'. Only the design of premises and facilities had an average compliance score (C-score = 0.43). Given CFAPs' role in mitigating the impact of poverty, their strict compliance with hygiene protocols is of utmost importance. Systems for identifying and correcting common noncompliance in CFAPs are required. [ABSTRACT FROM AUTHOR]

In the early months of Covid-19, meatpacking plants were designated "essential" infrastructure, sending laborers back to work, despite the high risk. Animal bodies were deemed essential to produce, but the human bodies producing them were not deemed essential to protect. Concurrently, the zoonotic nature of COVID-19 challenged dominant narratives of human exceptionalism, reminding us of our animality and shared vulnerabilities. As the pandemic surged, the question of whose lives matter arose in social and political discourse, alongside critiques of social institutions and economic systems. This paper explores the multispecies intersections and potential kinships that were unveiled by Covid-19. [ABSTRACT FROM AUTHOR]

Poor sanitation, improper food handling, limited access to safe drinking water sources, and limited access to healthcare services contribute to a high prevalence of infections caused by soil-transmitted helminths (STHs) among the BaAka Pygmies, an indigenous community living in Central Africa. The aim of this study was to determine the rates of STH infections in the BaAka people inhabiting the rain forests of the south-western parts of the Central African Republic (CAR) as well as to examine the validity of biannual deworming with a single dose of albendazole 400 mg in high-risk communities exposed to extreme environmental conditions. The study was conducted in August 2021 and involved a sample of 49 BaAka Pygmies inhabiting the rain forest of the Sangha-Mbaéré Prefecture, CAR. The study consisted of collecting single stool samples from each participant and examining the samples for intestinal parasites by light microscopy methods. The collected samples were fixed in SAF fixative and next transported from Africa to Europe, where they were analyzed by light microscopy using three different diagnostic methods (direct smear in Lugol's solution, the Fülleborn's flotation, the Kato–Katz thick smear) at the Department of Epidemiology and Tropical Medicine in Gdynia, Poland. Microscopic examination found that 61.2% of the study group were infected with at least one helminthic species. The parasitological screening found invasions with four different species of nematodes, of which hookworm invasions were the most prevalent. The study results demonstrated that although the WHO-recommended mass deworming, which is provided to the BaAka Pygmies in healthcare centers set up on the premises of catholic missions, can effectively reduce the number of infections with soil-transmitted helminths, the prevalence of STH infections remains high in the region. The study findings suggest that in order to contain the spread of STHs in the local community, it will be necessary to implement additional preventive measures, apart from only conducting mass deworming programs. [ABSTRACT FROM AUTHOR]

This article aims to evaluate the sociodemographic determinants of ultra-processed foods (UPF) consumption in the Brazilian population ≥ 10 years of age. The study used data from the personal and resident food consumption module of the Family Budget Surveys, grouping foods according to the NOVA classification of food processing. The classification and regression tree (CART) was used to identify the factors determining the lowest to highest percentage participation of UPF in the Brazilian population. UPF accounted for 37·0 % of energy content in 2017–2018. In the end, eight nodes of UPF consumption were identified, with household situation, education in years, age in years and per capita family income being the determining factors identified in the CART. The lowest consumption of UPF occurred among individuals living in rural areas with less than 4 years of education (23·78 %), while the highest consumption occurred among individuals living in urban areas, < 30 years of age and with per capita income ≥ US$257 (46·27 %). The determining factors identified in CART expose the diverse pattern of UPF consumption in the Brazilian population, especially conditions directly associated with access to these products, such as penetration in urban/rural regions. Through the results of this study, it may be possible to identify focal points for action in policies and actions to mitigate UPF consumption. [ABSTRACT FROM AUTHOR]

Rodent jaws evolved structurally to support dual functionality, for either biting or chewing food. Rodent hands also function dually during food handling, for actively manipulating or statically holding food. How are these oral and manual functions coordinated? We combined electrophysiological recording of muscle activity and kilohertz kinematic tracking to analyze masseter and hand actions as mice of both sexes handled food. Masseter activity was organized into two modes synchronized to hand movement modes. In holding/chewing mode, mastication occurred as rhythmic (~5 Hz) masseter activity while the hands held food below the mouth. In oromanual/ingestion mode, bites occurred as lower-amplitude aperiodic masseter events that were precisely timed to follow regrips (by ~200 ms). Thus, jaw and hand movements are flexibly coordinated during food handling: uncoupled in holding/chewing mode and tightly coordinated in oromanual/ingestion mode as regrip-bite sequences. Key features of this coordination were captured in a simple model of hierarchically orchestrated mode-switching and intramode action sequencing. We serendipitously detected an additional masseter-related action, tooth sharpening, identified as bouts of higher-frequency (~13 Hz) rhythmic masseter activity, which was accompanied by eye displacement, including rhythmic proptosis, attributable to masseter contractions. Collectively, the findings demonstrate how a natural, complex, and goal-oriented activity is organized as an assemblage of distinct modes and complex actions, adapted for the divisions of function arising from anatomical structure. These results reveal intricate, high-speed coordination of disparate effectors and show how natural forms of dexterity can serve as a model for understanding the behavioral neurobiology of multi-body-part coordination. [ABSTRACT FROM AUTHOR]

Aim The objective of this study is to examine collective foodborne illnesses (TIAC) reported in the province of Kenitra from 2019 to 2023, with the aim of determining the epidemiological profile and evaluating the effectiveness of the management measures implemented. On August 5, 2019, the survey therefore highlighted 9 cases (response rate of 75%), with an average age of 29 years and 75.5% women. Nausea, abdominal pain, diarrhea and vomiting were the main symptoms. The study revealed a significant correlation between the consumption of fish (75% attack rate), fries (90%) and soda (80%). Likewise, the study conducted on February 1, 2022 revealed a significant correlation between intoxication and consumption of soup (RR=1.4), chicken (RR=2.4), salad (RR= 1.62) and bread (RR=2.4). Rice presents a higher risk (RR=5.1, p=0.05). Levels of staphylococcus aureus were detected during microbiological analyses, exceeding acceptable thresholds. Faced with these findings, monitoring of food safety practices seems necessary. Preventing these outbreaks in the future would be most effective by improving food handling, storage and preparation methods. [ABSTRACT FROM AUTHOR]

This paper highlights the progress made by the Joint FAO/WHO Meeting on Pesticide Residues (JMPR), the European Union European Food Safety Authority (EFSA), the U.S. Environmental Protection Agency (EPA), and the Japanese Pharmaceutical Affairs and Food Sanitation Council (PAFSC) on the residues risk assessment of glufosinate-ammonium registration on transgenic crops, focusing on the metabolism of glufosinate-ammonium in transgenic crops, the animal metabolism, the methods of residue analysis, storage stability, supervised residue trials, toxicological evaluation, residue definitions, and maximum residue limit (MRL) setting were summarized and analyzed. Compared with non-genetically modified crops, new metabolic pathways have emerged after the use of glufosinate-ammonium in transgenic crops. The metabolite N-acetyl-glufosinate (NAG) is the main residue of glufosinate-ammonium in transgenic crops, and thus relevant countries and organizations have included it in the residue definition of glufosinate-ammonium. The higher residue levels of glufosinate-ammonium in transgenic crops than in non-genetically modified crops are mainly related to the technical characteristics of glufosinate-ammonium use on transgenic crops and the emergence of new metabolites. Currently, no distinction is made between non-genetically modified crops and transgenic crops on MRLs for glufosinate-ammonium. The authors believe that when carrying out risk assessment of pesticide residues in transgenic crops, corresponding metabolism tests should be carried out first, and residue data should be reasonably selected based on the principle of risk. maximization to formulate uniform MRLs. This paper can provide a reference for improving the technical level of pesticide residue risk assessment and developing MRL standards for pesticide application on transgenic crops in China. [ABSTRACT FROM AUTHOR]

This study investigates the hygiene status, behavioral practices, and handling of cutting boards for meat and vegetable processing in selected open markets in Benin City. Utilizing a structured questionnaire and laboratory analysis for Escherichia coli and Aeromonas, the research found prevalent Escherichia coli in all samples, with varying concentrations of Aeromonas, more pronounced in vegetable processing areas. Analysis of the questionnaire revealed that 30% of traders leave cutting boards uncovered, 88% clean them before use (52% with water and detergent), and 12% dust boards before use. Furthermore, 80% of meat sellers store leftover meat in refrigerators, while 68% of vegetable sellers store leftovers in the open market. The findings underscore the importance of proper hygienic practices in handling cutting boards to mitigate food contamination risks, urging awareness among traders regarding effective cleaning and storage procedures. [ABSTRACT FROM AUTHOR]

The recent popularity of home delivery meal kits (HMK) has prompted concerns about its integrity and safety. On the basis of a food safety-related information evaluation of the common US-based HMK vendors' websites, this perspective highlights opportunities for improvement with the adequacy and accessibility of relevant information on HMK websites, an important resource for communicating food safety best practices to consumers. Identified gaps in information and inadequate delivery protocols potentially increase the risk of offering unsafe food to consumers. Suggestions for future research and recommendations for vendors, policymakers, and regulators to help protect consumers from potential foodborne illness risks are also discussed. [ABSTRACT FROM AUTHOR]

Background: Frying makes food tasty; therefore, most people prefer the intake of fried foods to unfried foods. Oil for frying is mostly used again due to cost, and this can pose health hazards to the consumer. The aim of this study was to evaluate the quality of reused frying oils. Methods: Twenty samples of reused oils collected from fried food vendors in May 2021. Using an experimental study, the samples were analysed and Peroxide, Free Fatty Acid (FFA), Saponification, Iodine Values as well as rancidity and beta carotene were determined. Data from laboratory assays were analysed with Microsoft excel 2013 and SPSS v.26.0. Results: Moisture content was observed to decrease as median from 1.19% (0.20-4.04%) for oils reused after a day to 0.60% for oils reused after 2 days with a significant effect (p-value=0.049), indicating that the quality of reused frying oil was affected by repeated use. The moisture content was also observed to be higher in oils in which plant products were fried compared to those in which animal products were fried. The Peroxide Value was recorded as 16.80 (5.80-55.80) and 21.90 (11.50-32.30) mEq/kg for oils with 10-20 and 21-40 min frying times, respectively; whilst their moisture content decreased from 0.97 (0.19-2.55) to 0.68% (0.60-0.77%) for 10-20 and 21-40 min, respectively. The authors also observed that factors such as the duration of reuse and storage after frying, conditions of storage, type of food fried in the oil, and the period of frying per food batch impacted the quality attributes of the reused oils. The FFA composition for instance increased with the duration of use of the oils. Furthermore, oils stored in plastic bottles recorded higher FFA values compared to those stored in frying pans. Conclusion: The findings show the need for fried food vendors to reduce the duration of storage of reused frying oil, and avoid storage conditions that expose oils to excess light. Also, the development of quality standards for highly patronised oils needs to be established to ascertain the impact of low-temperature long-time and high-temperature short-time treatments of the oils among non-existent jurisdictions. DOI: 10.18502/jfqhc.11.3.16591

Background: Fishes being major sources of protein are susceptible to post-harvest losses. Appropriate processing and preservation makes food healthier, safer, tastier, and more shelf-stable. Therefore, an attempt was made to evaluate the effectiveness of different processing and preservation technologies on keeping quality of Labeo rohita (rohu fish), a widely found ray-finned species in South Asia that is important for aquaculture. Methods: Raw fish fillets were subjected to different processing and preservation technologies including freezing, sun drying, mechanical drying, salting, microwave processing, and marinating to determine their effects on keeping quality. Consequently, sensorial attributes, proximate composition, mineral (calcium (Ca), iron (Fe), and zinc (Zn)) contents and microbiological analyses were carried out. Obtained data were analyzed statistically and compared using one-way analysis of variance (ANOVA) followed by Fisher’s LSD test at 5% level of significance. Results: The moisture, protein, fat, ash, and carbohydrate contents were 13.01-77.29, 8.62-52.57, 0.86-18.69, 1.34-12.72, and 1.13-27.22%, respectively in different processing and preservation technologies. Drying manifested to be the efficient method in terms of preserving proteins and fats while retention of sensory attributes was obtained in freezing. The contents of Ca, Fe, and Zn were 120.05-227.97, 0.54-1.14, and 0.72-2.04 mg/100 g, respectively. In addition, maximum retention of Zn, Fe, and Ca contents were observed in freezing, sun drying, and marinating, respectively. Furthermore, total bacterial count was in the range of 0-2.6×104 Colony Forming Unit (CFU)/g and no coliforms were detected in any of the raw and processed fish fillets. Results of microbiological study revealed that microwave processing is highly efficient to reduce microbial loads in processed fish. Conclusion: Combination of different processing and preservation technologies might be useful to the efficient management of fishery resources. Therefore, further research into these combinations is essential to ensure that the nutritional value of fish is preserved. DOI: 10.18502/jfqhc.11.3.16587

Background: Even in mycophilic nations, mushroom foraging and use traditions may vary from region to region, making it part of cultural diversity and a source of traditional knowledge even in modern and changing societies. The main objective of our study was to investigate mushroom foraging and use traditions in major ethno-regions of Lithuania, to record and analyse whether and how biogeographical and ethno-cultural features influence these traditions, what is their biocultural significance, and whether they persist in the face of societal and environmental change. Methods: The study conducted a survey among 106 respondents from eleven administrative units of Lithuania, representing four ethno-regions (Žemaitija, Suvalkija, Dzūkija and Aukštaitija, the latter divided into North and East). The age of the respondents ranged from 32 to 97 years (mean 70 years, median 68 years). Each respondent was asked six questions about mushroom species and mushroom foraging. The interviews were accompanied by 50 photographs of different mushroom species. The similarity between mushroom foragers' preferences in ethno-regions and the sets of mushroom species used for food and medicine was tested using cluster analysis. Clustering was carried out using Sørensen distances and the method of cluster mean linkage method. Results: The number of mushroom species recognised per respondent was quite similar, with the lowest number of mushroom species recognised in Žemaitija and the highest in Eastern Aukštaitija. Species of no economic or other importance were not well recognised in any of the regions. The number of names applied to mushroom species varied from region to region and did not coincide with the popularity of mushrooms among mushroom pickers. The number of mushroom species used for food was also similar between regions, except for Dzūkija, which had the lowest number of species collected. Nine mushroom species were identified by respondents as medicinal mushrooms, the most popular being Amanita muscaria and Inonotus obliquus. When analysing the similarity of mushroom species collected for food and medicine, it was found that ethno-regions clustered into three distinct groups. Two groups depended on the prevailing forest types, while Žemaitija formed a separate cluster defined only by local traditions. Conclusions: The work represents the largest study of ethnomycological tradition in Lithuania, covering major ethno-regions. We have found that ethnomycological knowledge and tradition are not influenced by any long-term historical events, ethnicity or religion, but rather by the prevailing forest types and regional ethno-culture. Knowledge of edible mushrooms is considered to be inherited from the older generation and is conservative regarding the changes in the set of species consumed and mushroom-related gastronomy. This is also reflected in the safety of mushroom consumption, as mushroom poisoning was very rare among the respondents. Economically insignificant mushrooms are not distinguished and overlooked by traditional mushroom pickers who are not a good source of information on rare or otherwise noteworthy species. However, from a biocultural point of view, mushrooms and mushroom-related traditions remain important for linguistic diversity, traditional knowledge systems and their transmission. [ABSTRACT FROM AUTHOR]

Background: Anaemia among women of reproductive age (WRA) remains persistently high in Ghana, affecting 41% in 2022. Women in low-income communities in Ghana engaged in fish processing activities are at increased risk of anaemia due to inadequate diets, exposure to infectious pathogens, and pollutants. The Invisible Fishers (IFs) project was implemented among women fish processors in their reproductive age in Central and Volta regions of Ghana to mitigate anaemia. Despite the efficacy, feasibility and scalability of the intervention, the cost of implementing the intervention is unknown. The objective of this study was to estimate the costs of implementing the IFs project in Ghana. Methods: We used micro-costing approach to analyse the costs of implementing the IFs project. Data were collected as part of a pilot randomized control trial with three interventions: Behaviour Change Communication (BCC), Strengthening Market Engagement of fish processors plus Behaviour Change Communication (SME + BCC), and Fish Smoking Technology and Practices plus Behaviour Change Communication (FST + BCC). The interventions were delivered to 60 women fish processors in the Central region and 60 in Volta region. The cost of the intervention was estimated from the societal perspective. Economic costs were categorized as direct costs (i.e. personnel, transportation, meetings, training, and monitoring) and indirect cost (i.e. value of productive time lost due to women and community volunteers' participation in the activities of the IFs project). Results: The FST + BCC had the highest average cost per beneficiary (US$11898.62), followed by the SME + BCC (US8962.93). The least expensive was the BCC (US$4651.93) over the intervention period of 18 months. Recurrent costs constituted the largest component of economic costs (98%). Key drivers of direct costs were personnel (58%), administrative expenses (14%), and transportation (7%). Conclusion: There is a high cost for implementing interventions included in the IFs project. Planning and scaling -up of the interventions across larger populations could bring about economies of scale to reduce the average cost of the interventions. [ABSTRACT FROM AUTHOR]

This study assessed knowledge, attitudes, and practices related to food hygiene among mothers from Malawi's rural communities against the WHO Five Keys to Safer Food (WHO-FKSF) and good pre-and post-harvest practices (GPPHPs) as reference points. Five hundred twenty-two mothers from six rural communities across two districts were selected for the survey. The results indicated limited knowledge among participating mothers regarding managing food hazards, including mycotoxins, bacteria, viruses, and parasites (BVPs). A significant proportion (89.5%) of women reported inconsistent or no handwashing with soap after using the toilet. In addition, 48.7% failed to plant with the first good rains, 38.7% neglected to check for moldy cobs during harvesting, 57.4% dried maize on bare soil, and 99.2% bought maize with noticeable mold. Higher education, knowledge, and positive attitudes were associated with enhanced BVP control practices, while larger households and positive attitudes were linked to improved mold/mycotoxin management (p < 0.05). Mothers showed lower (p < 0.05) knowledge and attitude levels regarding molds than BVPs but demonstrated relatively better practices for mold control. A comprehensive education program based on the WHO Five Keys to Safer Foods, tailored to local socio-cultural norms and incorporating mold and mycotoxin management guidelines, is recommended. [ABSTRACT FROM AUTHOR]

Background: Fishes being major sources of protein are susceptible to post-harvest losses. Appropriate processing and preservation makes food healthier, safer, tastier, and more shelf-stable. Therefore, an attempt was made to evaluate the effectiveness of different processing and preservation technologies on keeping quality of Labeo rohita (rohu fish), a widely found ray-finned species in South Asia that is important for aquaculture. Methods: Raw fish fillets were subjected to different processing and preservation technologies including freezing, sun drying, mechanical drying, salting, microwave processing, and marinating to determine their effects on keeping quality. Consequently, sensorial attributes, proximate composition, mineral (calcium (Ca), iron (Fe), and zinc (Zn)) contents and microbiological analyses were carried out. Obtained data were analyzed statistically and compared using one-way analysis of variance (ANOVA) followed by Fisher's LSD test at 5% level of significance. Results: The moisture, protein, fat, ash, and carbohydrate contents were 13.01-77.29, 8.62- 52.57, 0.86-18.69, 1.34-12.72, and 1.13-27.22%, respectively in different processing and preservation technologies. Drying manifested to be the efficient method in terms of preserving proteins and fats while retention of sensory attributes was obtained in freezing. The contents of Ca, Fe, and Zn were 120.05-227.97, 0.54-1.14, and 0.72-2.04 mg/100 g, respectively. In addition, maximum retention of Zn, Fe, and Ca contents were observed in freezing, sun drying, and marinating, respectively. Furthermore, total bacterial count was in the range of 0- 2.6×104 Colony Forming Unit (CFU)/g and no coliforms were detected in any of the raw and processed fish fillets. Results of microbiological study revealed that microwave processing is highly efficient to reduce microbial loads in processed fish. Conclusion: Combination of different processing and preservation technologies might be useful to the efficient management of fishery resources. Therefore, further research into these combinations is essential to ensure that the nutritional value of fish is preserved. [ABSTRACT FROM AUTHOR]

Background: Frying makes food tasty; therefore, most people prefer the intake of fried foods to unfried foods. Oil for frying is mostly used again due to cost, and this can pose health hazards to the consumer. The aim of this study was to evaluate the quality of reused frying oils. Methods: Twenty samples of reused oils collected from fried food vendors in May 2021. Using an experimental study, the samples were analysed and Peroxide, Free Fatty Acid (FFA), Saponification, Iodine Values as well as rancidity and beta carotene were determined. Data from laboratory assays were analysed with Microsoft excel 2013 and SPSS v.26.0. Results: Moisture content was observed to decrease as median from 1.19% (0.20-4.04%) for oils reused after a day to 0.60% for oils reused after 2 days with a significant effect (pvalue= 0.049), indicating that the quality of reused frying oil was affected by repeated use. The moisture content was also observed to be higher in oils in which plant products were fried compared to those in which animal products were fried. The Peroxide Value was recorded as 16.80 (5.80-55.80) and 21.90 (11.50-32.30) mEq/kg for oils with 10-20 and 21- 40 min frying times, respectively; whilst their moisture content decreased from 0.97 (0.19- 2.55) to 0.68% (0.60-0.77%) for 10-20 and 21-40 min, respectively. The authors also observed that factors such as the duration of reuse and storage after frying, conditions of storage, type of food fried in the oil, and the period of frying per food batch impacted the quality attributes of the reused oils. The FFA composition for instance increased with the duration of use of the oils. Furthermore, oils stored in plastic bottles recorded higher FFA values compared to those stored in frying pans. Conclusion: The findings show the need for fried food vendors to reduce the duration of storage of reused frying oil, and avoid storage conditions that expose oils to excess light. Also, the development of quality standards for highly patronised oils needs to be established to ascertain the impact of low-temperature long-time and high-temperature short-time treatments of the oils among non-existent jurisdictions. [ABSTRACT FROM AUTHOR]

The contamination of multi-pollutants in source water, e.g., bacterial and organic pollutants, has been a long-term problem that influences our daily lives and industries. Despite great efforts in developing rapid detection methods, most of them require extra operations for pollutant separation and/or analyte purification prior to detection, which are very complicated and can easily cause secondary pollution. Here we report a one-step and effective detection method for multi-pollutants in water, by fabricating a cellulose-based platform through the in-situ growth of gold nanoparticles. Our experiments show that it allows the self-separation of bacterial and organic pollutants or multi-molecules in different sizes, e.g., human serum albumin/phenol mixtures and carbaryl/dimercaptosuccinic acid mixtures, and meanwhile, has the effective surface-enhanced Raman scattering (SERS) activity for separated pollutants/molecules. We further demonstrate that the SERS activity has a positive relation with the analyte concentration and ensures a very low limit of detection (down to 10−12 M). We note that this detection platform excludes extra operations for pollutant separation and analyte purification, and thus promises a wide range of application fields, e.g., water research, food sanitation, and environmental engineering. [ABSTRACT FROM AUTHOR]

Background/Objectives: Storage and warming can impact the protein concentration of breast milk (BM). This study aimed to explore the effects of routine BM handling, from storage to warming, on BM protein concentration. Methods: Forty BM samples were collected from 40 mothers with full-term infants. Fresh BM samples were analyzed within 24 h of expression as a baseline. Additional samples were stored in a refrigerator for up to 4 days and in either a freezer compartment of a refrigerator with a separate door (refrigerator freezers) or a deep freezer for up to 6 months. We compared four warming techniques: rapid thawing in water at 25 °C and 37 °C immediately after freezer removal, and slow thawing in a refrigerator for 12 h, followed by warming in water at 25 °C and 37 °C. The protein concentration was measured using the Lowry method. Results: No significant decrease in BM protein concentration was observed across all storage conditions compared to baseline. BM with a higher protein content benefited more from storage in deep freezers than in refrigerator freezers. Thawing immediately after removal from the freezer at 25 °C preserved significantly higher total protein levels compared to alternative heating techniques. Conclusions: Our findings support the recommendation for mothers to store BM in either type of freezer for up to 6 months. Our results suggest that rapid thawing at 25 °C is the most effective method for preserving protein levels compared to other thawing techniques used in our study. [ABSTRACT FROM AUTHOR]

Background: Globally, dietary patterns are shifting toward an increased consumption of ultra-processed foods, raising the risk of some metabolic and nutritional diseases from a young age. This trend is now also affecting low- and middle-income countries. Considering this, we aimed to assess the contribution of ultra-processed foods to total energy intake and their association with the nutritional intake of children and adolescents in Cantagalo, São Tomé and Príncipe. Methods: We conducted a cross-sectional study with a sample of 546 households. Data were collected on anthropometrics, sociodemographic characteristics, and lifestyle, including 24 h food recall questionnaires for children and adolescents. The reported foods were nutritionally assessed and categorized according to the NOVA classification to estimate the contribution of ultra-processed foods. Logistic regression models were used to estimate the magnitude of the associations between higher consumption of ultra-processed foods and nutritional intake, adjusting for confounders. Results: The contribution of ultra-processed foods to daily energy intake was 9.5% for girls and 8.5% for boys. Higher consumption of ultra-processed foods was significantly associated with a lower intake of fiber (OR = 0.932; 95%CI, 0.872–0.996), vitamin B12 (OR = 0.812; 95%CI, 0.668–0.985), and zinc (OR = 0.443; 95%CI, 0.308–0.639) and a higher intake of iron (OR = 1.479; 95%CI, 1.065–2.055) and sodium (OR = 1.001; 95%CI, 1.000–1.001), after adjusting for confounders. Conclusion: Higher consumption of ultra-processed foods was especially associated with a lower intake of fiber, vitamin B12, and zinc, and with a higher intake of iron. [ABSTRACT FROM AUTHOR]

The consumer increasingly associates quality food with safe food. Consequently, major brands publicize their products by emphasizing quality, always associating them with strict control of the production system. The objective of the present work was to evaluate the hygienic-sanitary conditions of refrigerators located in the municipality of Paraipaba (CE). This was a descriptive case study with quantitative approach conducted in three refrigerators in which it was coded as F 01, F 02 and F 03. To obtain the data, a Chec Klist list was used as resolution no. 216 of 2004, to evaluate the buildings, facilities, equipment, furniture and utensils and their hygiene, manipulators, raw materials and packaging, food preparation, storage and exposure to the consumption of prepared food. The results of fridge 01 showed a total percentage of 67.56% of conformities and 32.44% of nonconformities, refrigerator 02 presented 67.56% of conformities and 32.44% of nonconformities, refrigerator 03 presented 70.27% of conformities and 29.73% of nonconformities. In this way, the awareness and training of manipulators with guidance on basic health and hygiene and good practices in food manipulation is necessary [ABSTRACT FROM AUTHOR]

Background: Traditional ecological knowledge (TEK) and practice associated with wild edible plants (WEPs) is an important part of local culture of the Yao people in Jianghua Yao Autonomous County, which possesses the biggest population of Yao ethnic group in China. Economic development, urbanization, and transition of lifestyle and changing interests of the younger generations risk loss of such valuable knowledge. However, no record had been reported about WEPs from the Yao communities of Jianghua County. It is urgent to assemble data on the major WEPs and their uses in Jianghua. This can be used to educate and stimulate new interest in these WEPs, to aid inheritance and improvement of cultural identity and confidence, to enhance local resilience to various changes and to suggest pathways for novel and value-added applications to create new local business opportunities. Methods: To record WEPs associated with TEK and practice, we conducted field surveys in 2018, 2019 and 2023. The ethnobotanical methods such as free-listing, participatory observation, semi-structured interview, and market survey were adopted in the field investigations. Information about WEPs including vernacular names, parts used, ways of use, and collection time were recorded. Voucher specimens were collected, identified, and deposited in the herbarium at Minzu University of China, in Beijing. Results: Totally, 81 Yao people from 12 villages were interviewed. WEPs traditionally play a crucial role in Yao peoples' daily lives. A total of 130 plant species from 89 genera and 49 families were recorded. The plants collected showed great diversity and reflected unique local culture. Most (54.5%) WEPs were also used as medicines. Baba can be defined as a cultural identity food, and WEPs are commonly used as tea substitutes for their health benefits. Conclusions: We conclude that WEPs use is facing great challenges in a rapidly changing era. Preservation of WEPs related practice and knowledge is not only important for conserving local biocultural diversity, but also valuable in providing potential functional and healthy materials for food security and future economic development. Cultivation of young generations' interest in nature and biodiversity, combined with local policy to enhance public awareness are recommended. [ABSTRACT FROM AUTHOR]

Owning pets offers various potential health benefits; however, it can be associated with gastrointestinal illnesses due to poor food safety knowledge and practices. This study aimed to evaluate the level of food safety knowledge and practices among pet owners in Lebanon, exploring the association between their knowledge/practices and socio-demographic characteristics. The participants included 300 pet owners, representing various genders, ages, educational levels, educational backgrounds, and incomes. They completed a questionnaire of 72 food handling practices and knowledge questions related to preparation, cross-contamination, storage and hygiene. In parallel, 300 non-pet owners with comparable sociodemographic characteristics to pet owners (control group) completed the questionnaire. On average, food safety knowledge scores were 62.1 ± 14.9% and 58.7 ± 15.5% among pet and non-pet owners, respectively, and the difference was significant (p = 0.05). On the other hand, mean food safety practice scores were 41.3 ± 14.8% and 40.4 ± 15.3% among pet and non-pet owners, respectively, and the difference was not significant (p = 0.41). In the food safety knowledge part, non-pet owners who were young, high income, university graduate, and from health-related majors scored significantly (p < 0.05) higher, while among pet-owners, only participants with a university degree and from health-related majors scored significantly (p < 0.05) higher, in terms of knowledge. On the other hand, In the food safety practices part, non-pet owners who were young, high income, and university graduates scored significantly (p < 0.05) higher, while among pet-owners, only young and high-income participants scored significantly (p < 0.05) higher. These results highlight the need for ongoing educational initiatives to improve food safety practices among both pet owners in Lebanon. The study suggests that targeted educational programs should be developed, considering specific socio-demographic characteristics, to enhance overall food safety awareness and practices among the population. [ABSTRACT FROM AUTHOR]

The study investigated how the impact of various slaughtering methods affects the quality of beef in Akure South and North Local Government Areas of Ondo State, Nigeria, utilizing questionnaire-based data collection, the study employed a multi-stage sampling method involving 40 cattle butchers. Results show that 97.5% of the butchers were male, with skinning and singeing being the most common methods of carcass dressing. Statistical analysis revealed no significant differences in cooking loss with the highest values (42.19 ± 0.77 %) observed in singeing, while skinning had the lowest value (40.52 ± 1.19%). Meat samples from the singeing had the highest thaw loss value (3.10 ± 0.62%) compared to skinning (1.45 ± 0.54%). The sensory evaluation shows no significant (p>0.05) difference. Skinning had the highest values (6.13 ± 0.21, 6.20 ± 0.17) for juiciness and tenderness, while singeing had the lowest values (6.12 ± 0.10, 5.92 ± 0.28). Singeing had the highest values for flavour and overall acceptability (6.05 ± 0.23, 6.43 ± 0.17) compared to skinning (5.98 ± 0.20,6.40 ± 0.26). There was no significant difference (p>0.05) observed in the microbial status. Singeing meat recorded the highest bacterial count at 14.00 CFU/ml x 10-7, while skinning had the lowest count (4.50 CFU/ml x 10-7). Skin samples also presented the highest number of microbial isolates, including coliforms such as E. coli, observed in both singeing and skinning methods. Meticulous handling ensures food safety and satisfaction; skinning reduces bacterial contamination and produces tender meat compared to singeing. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of porang flour addition on the physical and sensory characteristics of instant pumpkin soup. This study used a non-factorial, completely randomized design, where the concentration of porang flour (0; 0.5; 1; 1.5 and 2%) was the independent variable. The result showed that the addition of porang flour caused an increase in moisture content, dietary fiber, viscosity, water solubility index and water absorption index in instant pumpkin soup. However, there was a decrease in the value of water activity, vitamin E, rehydration ratio, color, and sensory characteristics of instant pumpkin soup. In conclusion, adding 0.5% porang flour is recommended to produce instant pumpkin soup with good sensory and physicochemical properties. [ABSTRACT FROM AUTHOR]

Paper and board are widely used as food contact materials. For such sensitive applications, consumer safety regarding the transfer of chemical components and contaminants to the food needs to be established. Such safety assessments are becoming increasingly challenging not only due to intentionally added substances but also non-intentionally added substances. In the European Union, compliance testing and safety evaluation of paper in food contact are largely based on national legislation and standards. The underlying tests are conventional methods, often overestimating and sometimes underestimating the migration into food. In this article, the relevant standard test methods are contrasted with currently available scientific knowledge. The scientific approaches to develop and identify suitable test methods are critically reviewed. Furthermore, theoretical predictions via mathematical modeling, with the aim to realistically simulate transfer to food, are presented and discussed in comparison with available migration studies with foods. Objectives are to (i) summarize the actual scientific knowledge in the field and draw conclusions regarding the potential and limitations of the existing test methods and (ii) identify research gaps toward a better qualitative and quantitative understanding of transport processes of volatile and non-volatile substances from paper and board into foods. [ABSTRACT FROM AUTHOR]

Methicillin‐resistant Staphylococcus aureus (MRSA) is an important zoonotic pathogen associated with a wide range of infections in humans and animals. Thus, the emergence of MRSA clones poses an important threat to human and animal health. This study is aimed at elucidating the genomics insights of a strong biofilm‐producing and multidrug‐resistant (MDR) S. aureus MTR_BAU_H1 strain through whole‐genome sequencing (WGS). The S. aureus MTR_BAU_H1 strain was isolated from food handlers' hand swabs in Bangladesh and phenotypically assessed for antimicrobial susceptibility and biofilm production assays. The isolate was further undergone to high throughput WGS and analysed using different bioinformatics tools to elucidate the genetic diversity, molecular epidemiology, sequence type (ST), antimicrobial resistance, and virulence gene distribution. Phenotypic analyses revealed that the S. aureus MTR_BAU_H1 strain is a strong biofilm‐former and carries both antimicrobial resistance (e.g., methicillin resistance; mecA, beta‐lactam resistance; blaZ and tetracycline resistance; tetC) and virulence (e.g., sea, tsst, and PVL) genes. The genome of the S. aureus MTR_BAU_H1 belonged to ST1930 that possessed three plasmid replicons (e.g., rep16, rep7c, and rep19), seven prophages, and two clustered regularly interspaced short palindromic repeat (CRISPR) arrays of varying sizes. Phylogenetic analysis showed a close evolutionary relationship between the MTR_BAU_H1 genome and other MRSA clones of diverse hosts and demographics. The MTR_BAU_H1 genome harbours 42 antimicrobial resistance genes (ARGs), 128 virulence genes, and 273 SEED subsystems coding for the metabolism of amino acids, carbohydrates, proteins, cofactors, vitamins, minerals, and lipids. This is the first‐ever WGS‐based study of a strong biofilm‐producing and MDR S. aureus strain isolated from human hand swabs in Bangladesh that unveils new information on the resistomes (ARGs and correlated mechanisms) and virulence potentials that might be linked to staphylococcal pathogenesis in both humans and animals. [ABSTRACT FROM AUTHOR]

There are various methods to preserve the quality and extend the expiration date of food products. Raw meat from different animal species is a highly perishable product. The relevance of this research is driven by the need to summarise contemporary knowledge on approaches and techniques aimed at extending the storage duration of safe and high-quality meat, alongside their scientific justification. This article focused on finding means to reduce bacterial contamination, as microorganisms are the primary cause of meat spoilage. This study aimed to identify the most promising and optimal methods for extending the freshness of raw meat. To conduct the analysis, information from scientific primary sources, and electronic resources was used, and the results of experimental data on the application of scientifically based safe approaches were studied. A review of the main methods and measures aimed at extending the storage period of raw meat was carried out. The advantages and disadvantages of various methods of raw meat processing that have a bactericidal or bacteriostatic effect on various, including pathogenic, microorganisms that not only cause meat spoilage but can also be a danger to the potential consumer were established. Various traditional, novel, and innovative methods are currently employed in meat processing. Given the advancements in science and technology, a comprehensive approach to raw meat processing is emerging as the most promising. After analysing the research findings of numerous scientists, it has been concluded that biological technologies utilising lactic acid bacteria, combined with traditional physical methods such as refrigeration, offer the most optimal solution. This approach preserves the freshness of meat while minimising the impact on organoleptic properties, provided that temperature regimes and processing technologies involving cultures of lactic acid microorganisms are adhered to. The practical significance of this study lies in identifying the most promising directions for further research and improving existing safe antimicrobial treatments, particularly through the use of various strains of lactic acid starters. Their practical application will enable the preservation of meat freshness and extend its storage life. [ABSTRACT FROM AUTHOR]

Food-borne illnesses arise from food contaminated by pathogenic microorganisms, mycotoxins or chemical hazards and this is a growing public health concern worldwide. This study identified the correlates of intention to practise good food hygiene among street food vendors in the Kadjebi District, Ghana using the expanded Theory of Planned Behaviour (TPB). This study adopted a descriptive cross-sectional design to collect data using a structured questionnaire from a random sample of 275 participants. Logistic regression analyses were performed at the 0.05 level of significance. The overall intention to practice good food hygiene was 83.6%. Overall, perceived barrier [Adjusted Odds Ratio (AOR) =27.79 (C.I: 10.40 to 74.27); p < 0.001] was the significant correlate of intention to practice good food hygiene. Overall, perceived self-efficacy was not a significant correlate of intention to practice good food hygiene. However, respondents who believed that they were not equipped with the needed skills to practice good food hygiene were less likely to have a high intention to practice it [AOR = 0.05 (C.I: 0.01 to 0.19); p < 0.001]. There is the need for health promotion strategies in the Kadjebi District to minimise barriers to good food hygiene practices and to empower street food vendors with the requisite skills to practice good food hygiene. [ABSTRACT FROM AUTHOR]

Context It is important to understand the sensory acceptability of biofortified food products among target population groups if biofortification is to be realized as a sustainable strategy for mitigation of micronutrient deficiencies, able to be scaled up and applied through programs. Objective This systemic review aims to summarize and synthesize the sensory acceptability of conventionally bred iron-, zinc-, and provitamin A–biofortified food products. Data Sources MEDLINE (PubMed), AGRICOLA, AgEcon, CABI Abstracts (Web of Science), and organizational websites (eg, those of HarvestPlus and CGIAR and their partners) were searched for relevant articles. No access to any market research that may have been internally conducted for the commercial biofortified food products was available. Data Extraction This review identified articles measuring the sensory acceptability of conventionally bred biofortified food products. Extraction of the hedonic ratings of food products was performed. Data Analysis An "Acceptability Index %" was defined based on hedonic scoring to determine an overall rating, and used to categorize biofortified food products as "acceptable" (≥70%) or "not acceptable" (<70%). Additionally, this review narratively synthesized studies using methods other than hedonic scoring for assessing sensory acceptability. Conclusions Forty-nine studies assessed the acceptability of 10 biofortified crops among children and adults, in mostly rural, low-income settings across Africa, Latin America, and India; food products made from mineral and provitamin A–biofortified food products were generally acceptable. Compared with studies on provitamin–A biofortified food products, few studies (1 to 2 each) on mineral-enhanced crops such as rice, cowpeas, lentils, and wheat were found, limiting the generalizability of the findings. Similarly, few studies examined stored biofortified food products. Few commercial food products have so far been developed, although new varieties of crops are being continuously tested and released globally. Certain crop varieties were found to be acceptable while others were not, suggesting that particular varieties should be prioritized for scale-up. Determining sensory acceptability of biofortified food products is important for informing programmatic scale-up and implementation across diverse populations and settings. [ABSTRACT FROM AUTHOR]

The article offers information on the role of food engineers in ensuring food safety, quality, and sustainability, along with an interview with food engineer Professor Mukund Karwe. Topics discussed include the application of food engineering in global collaborations; the impact of Industry 4.0 on food processing; and the importance of food engineers in providing a sustainable food supply.

This survey article aimed to assess the knowledge and practice of food purchasing and safe food handling, as well as changes in lifestyle-related behaviours among rural people. A cross-sectional study was conducted in population of NCR area of Uttar Pradesh, India from age group of 16-60 years and above. A structured questionnaire of 25 questions was used to collect data on socio-demographic characteristics, Food purchasing practices like Nutritional Information, Manufacture Date, Expiry Date and Mark of FSSAI (Food Safety and Standards Authority of India), Colour Dot Symbol on food package, Safe Food Handling practices like source of vegetables and fruits or eggs and meats, storage of raw and cooked food at home, general knowledge about preservation of the daily dietary ingredients and Changes occur in lifestyle-related behaviour like way of cooking and eating of food at home, checked awareness about the Allergens knowledge and Foodborne Diseases. In conclusion, the knowledge and awareness about food purchasing and safe handling is differ among sex, age groups, job types and locality. A number of people have awareness about food purchasing and handling but still a lot of people need knowledge about food safety and security. These findings need to be further confirmed in subsequent studies. [ABSTRACT FROM AUTHOR]

The effect of plasma-activated water (PAW) generated with a dielectric barrier discharge diffusor (DBDD) system on microbial load and organoleptic quality of cucamelons was investigated and compared to the established sanitizer, sodium hypochlorite (NaOCl). Pathogenic serotypes of Escherichia coli, Salmonella enterica, and Listeria monocytogenes were inoculated onto the surface of cucamelons (6.5 log CFU g-1) and into the wash water (6 log CFU mL-1). PAW treatment involved 2 min in situ with water activated at 1,500 Hz and 120 V and air as the feed gas; NaOCl treatment was a wash with 100 ppm total chlorine; control treatment was a wash with tap water. PAW treatment produced a 3-log CFU g-1 reduction of pathogens on the cucamelon surface without negatively impacting quality or shelf life. NaOCl treatment reduced the pathogenic bacteria on the cucamelon surface by 3 to 4 log CFU g-1; however, this treatment also reduced fruit shelf life and quality. Both systems reduced 6-log CFU mL-1 pathogens in the wash water to below detectable limits. The critical role of superoxide anion radical (·O2-) in the antimicrobial power of DBDD-PAW was demonstrated through a Tiron scavenger assay, and chemistry modeling confirmed that ·O2- generation readily occurs in DBDD-PAW generated with the employed settings. Modeling of the physical forces produced during plasma treatment showed that bacteria likely experience strong local electric fields and polarization. We hypothesize that these physical effects synergize with reactive chemical species to produce the acute antimicrobial activity seen with the in situ PAW system. IMPORTANCE Plasma-activated water (PAW) is an emerging sanitizer in the fresh food industry, where food safety must be achieved without a thermal kill step. Here, we demonstrate PAW generated in situ to be a competitive sanitizer technology, providing a significant reduction of pathogenic and spoilage microorganisms while maintaining the quality and shelf life of the produce item. Our experimental results are supported by modeling of the plasma chemistry and applied physical forces, which show that the system can generate highly reactive ·O2- and strong electric fields that combine to produce potent antimicrobial power. In situ PAW has promise in industrial applications as it requires only low power (12 W), tap water, and air. Moreover, it does not produce toxic by-products or hazardous effluent waste, making it a sustainable solution for fresh food safety.

Food-Borne Disease (FBD) is defined as an illness resulting from consuming foods contaminated with bacteria, their toxins, viruses, or parasites. Food poisoning due to improper food handling is a major global public health problem. In Lebanon, numerous challenges affect safe food consumption, with poultry being a common vehicle for many pathogens, such as Salmonella spp. This bacterium can cause serious illnesses, including gastroenteritis, characterized by abdominal pain, vomiting, diarrhea, and fever. This study aimed to examine the Knowledge, Attitudes, and Practices (KAPs) towards poultry handling among households in Beirut, Lebanon, and identify factors influencing KAP levels. A cross-sectional study was conducted through face-to-face interviews with 125 households in different areas of Beirut. The interview was divided into four main parts: sociodemographic characteristics, knowledge, attitudes, and practices. The results showed that consumers' knowledge and practices were inadequate, though their attitude was positive. Participants aged 43–55 had higher odds of having a good knowledge level than those aged 18–29 (OR = 3.889, p = 0.02). Additionally, those with a college education were 7.442 times more likely to have a positive attitude towards food safety compared to those with no formal education (p = 0.005). Most participants (91.2 %) do not regularly check their refrigerator and freezer temperatures. Furthermore, significant associations (p

This work aimed to explore a pheromone effect during food handling using food choice field experiments with Messor arenarius ants. The results showed that the proportion of times ants touched the two food items placed in the artificial food patch (collection point) with their antennae was significantly higher in their first collection attempt than in subsequent attempts. However, when the soil was replaced after each collection attempt, there were no significant differences in the proportions of cases in which ants touched the two food items with their antennae between the first and subsequent food collection attempts. This difference may indicate that ants deposited a pheromone in their first food collection attempt that faded away when the soil in the patch was replaced after each collection attempt. [ABSTRACT FROM AUTHOR]

Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue. Methods: Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey’s pairwise comparison test at the 5% significance level (p

Soft grippers are garnering increasing attention for their adeptness in conforming to diverse objects, particularly delicate items, without warranting precise force control. This attribute proves especially beneficial in unstructured environments and dynamic tasks such as food handling. Human hands, owing to their elevated dexterity and precise motor control, exhibit the ability to delicately manipulate complex food items, such as small or fragile objects, by dynamically adjusting their grasping configurations. Furthermore, with their rich sensory receptors and hand-eye coordination that provide valuable information involving the texture and form factor, real-time adjustments to avoid damage or spill during food handling appear seamless. Despite numerous endeavors to replicate these capabilities through robotic solutions involving soft grippers, matching human performance remains a formidable engineering challenge. Robotic competitions serve as an invaluable platform for pushing the boundaries of manipulation capabilities, simultaneously offering insights into the adoption of these solutions across diverse domains, including food handling. Serving as a proxy for the future transition of robotic solutions from the laboratory to the market, these competitions simulate real-world challenges. Since 2021, our research group has actively participated in RoboSoft competitions, securing victories in the Manipulation track in 2022 and 2023. Our success was propelled by the utilization of a modified iteration of our Retractable Nails Soft Gripper (RNSG), tailored to meet the specific requirements of each task. The integration of sensors and collaborative manipulators further enhanced the gripper's performance, facilitating the seamless execution of complex grasping tasks associated with food handling. This article encapsulates the experiential insights gained during the application of our highly versatile soft gripper in these competition environments. [ABSTRACT FROM AUTHOR]

Mother's/parent milk is the optimal way to feed infants and when unavailable, supplemental donor human milk is preferred. A safe supply of donor human milk should be available for all low birthweight infants for whom it has been shown to reduce morbidity. Human milk banking has been in existence for more than a century, although largely shut down during the 1980s, primarily due to fears of human immunodeficiency virus transmission. With renewed security in milk banking, has come an exponential growth in human donor milk use. Guidelines for milk banking have been published in many countries including Australia, France, India, Italy, Spain, Switzerland, the United Kingdom and the nonprofit organization PATH. The European Milk Bank Association and the Human Milk Banking Association of North America have also published recommendations for milk banks throughout Europe and North America, respectively. Although there is variability among these guidelines, there is general consensus on quality control measures required to provide a supply of safe donor milk. These measures include effective donor screening, safe collection, transport and storage of milk, standardized pasteurization and bacteriological testing. Operational considerations are also critical, such as appropriate training for staff, equipment maintenance and cleaning, protocol and record keeping and inspection and accreditation. Clearly delineating these key quality control measures provides an excellent foundation for establishing international guidelines. Acceptable modifications must be established for low‐ and middle‐income countries that do not have sufficient resources; overly burdensome guidelines may make establishing a milk bank unnecessarily prohibitive. This review presents a summary of current best practices for human milk banking. Key messages: Human donor milk is a vital source of nutrition for preterm very low birth weight infants when there is an insufficient supply of their own mother's/parent milk.Human milk banks follow best practices within their own jurisdictions, including for screening donors and for processing and distributing human donor milk.Internationally agreed upon guidelines for the operation of a milk bank that are modifiable to a country's resources would facilitate quality control. [ABSTRACT FROM AUTHOR]

The US Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices. The aim of this study was to explore hospital staff members' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey, challenges, and facilitators of this practice change. A qualitative study was conducted in 2022-2023 using semi-structured interviews. Eighteen participants were staff members with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland, and Australia using strategies to divert food waste from landfill within the last 10 years. Mapping and thematic analysis were undertaken to code and identify themes from the interviews that described staff members' experiences of the journey to implement the strategy. Six hospitals donated food, 1 transferred food waste for animal feed, 4 used an industrial solution, and 3 sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features the following 6 phases: idea, preparation, roll out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff members, executive support, and "luck." Challenges were smells, occasions when food waste was not collected, equipment breakage, and funding depletion. This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process. [ABSTRACT FROM AUTHOR]

Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plantbased cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue. Methods: Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey's pairwise comparison test at the 5% significance level (p<0.05) were applied to perform statistical analysis. Results: All used treatments resulted in significant enhancements (p<0.05) in crude fat content and Emulsifying Capacity, along with significant reductions in swelling and Foaming Capacity, which was notably high in raw chickpea flour with 142.06%. Moreover, roasting reduced significantly moister content and exerted a positive effect on Water Absorption Capacity. However, the remaining chemical composition parameters and functional characteristics failed to reveal significant changes following the applied treatments. In texture profile analysis, chickpea cheese analogs exhibited lower values of hardness and cohesiveness in comparison with the commercial cheese. The chickpea cheese analogues received lower scores compared to the commercial cheese based on the sensory evaluation. Conclusion: Each treatment manifested distinct impacts on the chemical composition and functional properties of raw chickpea flour. Chickpea cheese analogue failed to be well-received by consumers. [ABSTRACT FROM AUTHOR]