Review
Food Science & Technology
M. A. Rifat, Imdadul Haque Talukdar, Nishan Lamichhane, Vera Atarodi, Syeda Saima Alam
Summary: This systematic review focuses on the food safety knowledge and practices among food handlers in Bangladesh. The results show that the overall food safety knowledge and practices are not satisfactory and vary in different settings. More high-quality studies are needed, and measures such as strengthening the food safety monitoring system, providing training, and increasing awareness should be considered.
Article
Food Science & Technology
Md. Nazrul Islam, Nitai Roy, Md. Bony Amin, Felix Kwashie Madilo, Kousik Karmakar, Ekhtear Hossain, Md. Aktarujjaman, Md. Shahidul Islam, Nusrat Jahan Airin
Summary: This study aimed to assess the level of food safety knowledge and handling practices among household food handlers in Bangladesh. The results showed a low level of food safety knowledge and poor handling practices. The study suggests the need for education and training programs at the household level to improve food safety.
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
Mark Raguindin Limon
Summary: This study assessed the self-reported and observed food safety practices of food handlers delivering homemade food during the COVID-19 pandemic in the Philippines. Findings showed that food handlers inadequately practiced food safety protocols and did not meet standards, with a significant difference in personal hygiene, cross-contamination prevention, sanitation, food preparation, and delivery practices. Collaborative efforts from government and non-government agencies are needed to educate food handlers on effective food safety concepts.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Green & Sustainable Science & Technology
Sarina Abdul Halim-Lim, Khalisa Mohamed, Firdaus Muhammad Sukki, Wahyudi David, Ungku Fatimah Ungku Zainal Abidin, Adi Ainurzaman Jamaludin
Summary: Poor hygiene and inadequate training are the main causes of the critical public health concern in the food service industry in the Maldives. This study reveals that food handlers have good knowledge and practice of food safety but lack proper time and temperature control. The association between knowledge, attitude, and practice is positive, and further attention is needed to improve overall food safety practices.
Article
Food Science & Technology
Pradeepa Korale-Gedara, Jeevika Weerahewa, Devesh Roy
Summary: This study assesses the adoption of food safety measures by milk producers in Sri Lanka and finds a moderate level of adoption. Production systems, training, and subsidies are important factors affecting the adoption rate. Bridging the knowledge gap through training and providing financial incentives are needed to improve compliance with food safety practices.
Article
Nutrition & Dietetics
Md Hasan Al Banna, Md Shafiqul Islam Khan, Humayra Rezyona, Abdul-Aziz Seidu, Mohammad Tazrian Abid, Tasnu Ara, Satyajit Kundu, Bright Opoku Ahinkorah, John Elvis Hagan, Md Abu Tareq, Musammet Rasheda Begum, Mohammad Faizul Tawhid Chowdhury, Thomas Schack
Summary: Food safety knowledge, attitudes, and practices among hospital food service staff in Bangladesh were assessed in this study. The findings showed moderate knowledge but high levels of attitudes and practices regarding food safety. Factors associated with higher levels of food safety knowledge included being male, working in a private hospital, and having a food service supervisor and dietitian in charge of food service operations.
Article
Food Science & Technology
Emily Chuang, Merlyn Thomas, Yaohua Feng
Summary: A lack of safe food handling knowledge and practices can contribute to a higher risk of foodborne illnesses for young adults. Factors such as gender, age, major, and ethnicity significantly impact students' food safety knowledge. Most students have gaps in their knowledge and fail to follow food safety recommendations, indicating a need for improved food safety education programs.
Article
Multidisciplinary Sciences
Mirza Mienur Meher, Marya Afrin, Anup Kumar Talukder, Md. Golam Haider
Summary: This study determined the food-safety situation of street food by analyzing the KAP of street food vendors (SFVs). It found that most SFVs lacked training in food-safety and food preparation-preservation. The study also revealed a moderate positive correlation between knowledge score and attitudes score, and practice score. Additionally, a similar correlation was observed between attitudes score and practice score. Regular training on food-safety basics and contemporary education could be implemented to improve the KAP on food-safety.
Article
Multidisciplinary Sciences
Muhammad Hashaam Ahmed, Ali Akbar, Muhammad Bilal Sadiq
Summary: The study revealed that food handlers have poor food safety knowledge, but they have positive attitudes towards food safety and follow good practices. Demographic characteristics such as education level, professional category, and work experience are significantly associated with food safety knowledge, attitudes, and practices.
Article
Food Science & Technology
Waeel Salih Alrobaish, Peter Vlerick, Noemie Steuperaert, Liesbeth Jacxsens
Summary: This study examines the relationship between organizational food integrity climate and employees' food integrity behavior, exploring the role of the individual or psychological dimension in food integrity. Findings from a questionnaire survey suggest that a well-developed organizational food integrity climate promotes positive employees' food integrity behavior.
Article
Public, Environmental & Occupational Health
Md Hasan Al Banna, Tasnim Rahman Disu, Satyajit Kundu, Bright Opoku Ahinkorah, Keith Brazendale, Abdul-Aziz Seidu, Joshua Okyere, Nahidur Rahman, Shuvajit Mondal, Bidyut Matubber, Md Shafiqul Islam Khan
Summary: The study revealed that only a small percentage of meat handlers in Bangladesh have good levels of food safety knowledge and practices, indicating a need for improvement in these areas. Factors associated with good food safety knowledge and practices include education level, income, work experience, among others.
ENVIRONMENTAL HEALTH AND PREVENTIVE MEDICINE
(2021)
Article
Public, Environmental & Occupational Health
Ali Salehi, Fatemeh Salmani, Ensiyeh Norozi, Parisa Sadighara, Tayebeh Zeinali
Summary: The aim of this study was to develop a culturally adapted questionnaire for evaluating the knowledge, attitude, and practice of the Iranian population towards food safety during Covid-19. An online questionnaire was filled out by 712 Iranians aged 16 and above. Exploratory and confirmatory factor analyses were conducted, as well as reliability assessments. The results showed that the KAP questionnaire regarding food safety during Covid-19 had strong psychometric properties, with a satisfactory level of reliability. The questionnaire consisted of 27 items and was found to be significantly associated with the total score. Overall, the respondents showed satisfactory levels of knowledge, attitude, and practice towards food safety during Covid-19. The researchers concluded that this KAP questionnaire is a valid and reliable tool for measuring people's knowledge, attitude, and practice regarding food safety during the pandemic.
Article
Social Sciences, Interdisciplinary
Ahmad A. Hussien, Adnan H. Abdellattif, Ali A. Abumunshar, Ahmad Samara, Labib Sharif, Abdulsalam Alkaiyat, Amer A. Koni, Sa'ed H. Zyoud
Summary: University students' knowledge, attitudes, and practices regarding food safety and food poisoning were assessed in this study, along with the correlation between these factors and socio-demographic characteristics and academic variables. The study found significant correlations between knowledge, attitude, and practices of university students regarding food safety. Female respondents exhibited better attitudes and more hygienic food practices. These results can aid in developing effective methods for students to better understand food poisoning and improve their knowledge and awareness. The study also highlights the need for more comprehensive and focused education on food safety for this population.
Article
Multidisciplinary Sciences
Angy Mallah, Najwa El Gerges, Maya Abou Jaoude, Layal Karam, Christelle Bou Mitri
Summary: This study aimed to assess the knowledge, attitude, and practices regarding food safety among oncology nurses in private hospitals in Lebanon. The results showed that overall, the knowledge, attitude, and practices scores among oncology nurses were relatively high, but further training and education are still needed to reduce the risk of foodborne infections among cancer patients.
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.