Article
Biotechnology & Applied Microbiology
L. C. Richardson, D. Cole, R. M. Hoekstra, A. Rajasingham, S. D. Johnson, B. B. Bruce
Summary: This study compared the distribution of foods implicated in outbreaks with the distribution of foods consumed by the U.S. population, finding that certain food categories are more likely to cause outbreaks, such as meat, poultry, and eggs, while others are less likely, such as pasteurized dairy and fruits. These findings may help inform food safety interventions and recommendations.
JOURNAL OF FOOD PROTECTION
(2021)
Review
Biotechnology & Applied Microbiology
Tareq M. Osaili, Fayeza Hasan, Anas A. Al-Nabulsi, Amin N. Olaimat, Mutamed Ayyash, Reyad S. Obaid, Richard Holley
Summary: The popularity of salads has increased due to trends toward healthy living, vegetarianism, and busy schedules. However, it is important to take proper care of salads as they can become major sources of foodborne illness outbreaks if not handled correctly. This review examines the microbial quality of 'dressed' salads and discusses the sources of contamination, recorded illnesses/outbreaks, overall microbial quality, and available antimicrobial treatments. Noroviruses are the most frequently implicated in outbreaks. Prevention of produce contamination and enhanced hygiene vigilance at all levels of the food supply chain will have a major impact on reducing the risk of foodborne illnesses from salads.
Review
Food Science & Technology
Olugbenga Ehuwa, Amit K. Jaiswal, Swarna Jaiswal
Summary: Salmonellosis is the second most reported gastrointestinal disorder in the EU caused by Salmonella-contaminated foods. Symptoms are severe and varied, with contamination of poultry, cattle, and other products being common. Efforts to control Salmonella are ongoing, but there is a need for stricter controls by the government and private sectors.
Article
Food Science & Technology
Han Chen, Juan C. Archila-Godinez, Leah Klinestiver, Lia Rosa, Tressie Barrett, Virgilia Zabala, Yaohua Feng
Summary: Foodborne illnesses are more likely to occur in low-income families due to limited food safety knowledge, lack of proper tools, and limited access to safe foods. This study showcases a dialogue-based food safety education program developed for low-income consumers and explores participants' reflections through class discussions and take-home tasks. The findings provide insights for researchers, educators, and government agencies in implementing dialogue-based education programs and developing next-generation food safety education programs.
Review
Food Science & Technology
Ali Imran, Umber Shehzadi, Fakhar Islam, Muhammad Afzaal, Rehman Ali, Yuosra Amer Ali, Anamika Chauhan, Sunanda Biswas, Sadaf Khurshid, Ifrah Usman, Ghulam Hussain, Syeda Mahvish Zahra, Mohd Asif Shah, Adil Rasool
Summary: Despite advancements in antibacterial techniques, foodborne diseases remain a major cause of hospitalization and fatality worldwide. Bacteriophage bioremediation offers a potential solution by selectively targeting pathogenic bacteria and significantly reducing their levels in food.
FOOD SCIENCE & NUTRITION
(2023)
Review
Microbiology
Samantha Gartley, Brienna Anderson-Coughlin, Manan Sharma, Kalmia E. Kniel
Summary: As the population grows, growers may need to rely on a variety of water sources to meet the increasing demand. However, these sources may be contaminated with microbial pathogens, such as Listeria monocytogenes. Understanding the pathogen's survival duration in specific water sources is crucial for understanding its impact on produce outbreaks and consumer health.
Article
Food Science & Technology
Katya Kudashkina, Maria G. Corradini, Praveena Thirunathan, Rickey Y. Yada, Evan D. G. Fraser
Summary: This article discusses the feasibility of using artificial intelligence and behavioral data to develop leading indicators for food safety, emphasizing the importance of proactive prevention of food safety issues.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
V. L. Almli, M. Galler, T. Moretro, S. Langsrud, M. O. Gaarder, O. Ueland
Summary: Food poisoning poses threats to health and economy globally, with an estimated 600 million cases annually. Risk behaviors in Norwegian cabin kitchens were assessed in relation to cabin infrastructure and compared with home practices. Information campaigns on reducing the risk of foodborne illness in cabin environments are necessary.
Review
Food Science & Technology
Stella Nordhagen
Summary: Research on food safety in Nigeria is mainly concentrated in urban areas, with a focus on vendors and ready-to-eat foods. Studies show that participants' knowledge of food safety tends to be better than their actual practices, with observed practices often worse than self-reported practices.
Review
Food Science & Technology
Helen Onyeaka, Osmond C. Ekwebelem, Ukpai A. Eze, Queeneth Onwuka, Job Aleke, Ogueri Nwaiwu, Joy Onyinyechi Chionuma
Summary: Nigeria, as a developing nation, faces significant challenges in food safety culture due to its diversity and over 250 ethnic groups. Urbanization and economic growth have led to low food safety awareness, while government oversight in this area needs improvement. Public engagement in food safety issues has not shown a promising trajectory.
Review
Food Science & Technology
Noemie Levy, Tiago Cravo Oliveira Hashiguchi, Michele Cecchini
Summary: Despite being largely preventable, foodborne diseases are still a major concern worldwide. Food safety policies in catering establishments, such as programs based on Hazard Analysis and Critical Control Points (HACCP), can effectively reduce microbial counts and potentially prevent foodborne diseases from occurring. However, more evidence is needed, as current studies have limitations.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agricultural Economics & Policy
Laurian J. Unnevehr
Summary: The importance of food safety in developing countries in terms of both public health and market performance is increasing. As more countries go through the dietary transition, food safety is likely to become more critical and costly. While there is still much unknown, improving food safety is feasible, but not easy to achieve, similar to high income countries.
AGRICULTURAL ECONOMICS
(2022)
Review
Chemistry, Analytical
Emma Dester, Evangelyn Alocilja
Summary: Rapid and accurate detection of foodborne pathogens is crucial in preventing foodborne illnesses. This review highlights the potential of using glycan-coated magnetic nanoparticles (MNPs) as a rapid and cost-effective solution for concentrating bacteria directly from foods. The review provides background information on MNPs, synthesis of glycan-coated particles, and analyzes existing research on the extraction of bacteria from food matrices. Comparisons are made between glycan-coated MNPs and immunomagnetic separation technique, indicating that glycan-coated MNPs are a highly cost-effective method for rapid food pathogen extraction and concentration. However, further research is needed to fully understand the mechanism and optimize its extraction capabilities.
Article
Health Care Sciences & Services
Janet Fleetwood
Summary: The article discusses the global impact of HAV and the ethical issues surrounding mandatory vaccination regulations, exploring core values in public health. By considering the health and rights of stakeholders, as well as ethical criteria, ethical guidance is provided for determining regulations requiring vaccination for communicable diseases.
JOURNAL OF PUBLIC HEALTH POLICY
(2021)
Article
Chemistry, Analytical
Emma Dester, Kaily Kao, Evangelyn C. Alocilja
Summary: In this study, a gold nanoparticle biosensor was developed for rapid detection of foodborne pathogen E. coli O157. The results demonstrated high specificity and sensitivity of the biosensor, with detection possible in as little as 30 minutes.