Effect of a Nutrition Education Intervention on Food Safety Knowledge, Attitudes and Practices of Mothers of Children under 5 Years in the Peri-Urban Areas of Bobo-Dioulasso: Before and after Study

Background: This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were administered the FAO questionnaire for food safety knowledge, attitudes, and practices assessment during two cross-sectional surveys, before and after the intervention, in January and October 2017. The intervention included two components consisting of a theoretical phase (counselling and discussion) and cooking demonstrations implemented for ten months. To account for the before-and-after design of the study, the McNemar’s test was used to assess the effect of the intervention on food safety KAP of mothers of children under 5 years. Results: The mean age of mothers was 29 ± 6.2 years and 50.6% of them were between 20 and 29 years old. One for knowledge (cooking thoroughly with, p-value = 0.0001) and another for attitudes (perceived benefits of reheating leftovers before eating them, p-value = 0.0001), significantly increased after the intervention. In terms of food safety practices, all the indicators (cleaning of dirty surfaces, plates and utensils and storage of perishable foods) significantly increased (all p = 0.0001 Conclusion: This study provided some evidence of an effective nutrition education intervention for improving maternal KAP on food safety for their child’s feeding.

Food Hygiene and Safety Practices amongst Food Vendors in the Western Area, Sierra Leone

Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demography, knowledge, practices, infrastructure, compliance and recommendation for a policymaking framework. Using the Lemeshows’ sample size formula, 473 vendors from formal (restaurants) and informal (cookri-baffa/table top) sites were interviewed and observed. We found from discussions that respondents had a good understanding on how to keep food safe. However, observed practices were poor 93% handled food with their bare hands, 83% did not cover their hair, and 76% did not wear an apron whilst handling, preparing or serving food, 61% did not keep their finger nails clean or short and 57% did not wash their hand before preparing or serving food. Over half (51%) had access to a toilet but 32% reported their use required payment and emphasized their poor condition/inadequate management. Nearly half (47%) of the vending sites did not have a handwashing facility, with soap and water available. Only 7% reported having any authority oversight of food safety. Food safety and hygiene practices in most cookri shops and restaurants was ‘poor’ with very limited surveillance system in place by competent authorities for compliance of food operators. Hand washing, clean surroundings, and covered food were the most common and emphasized practices to mitigate the risks associated with unsafe food.

Teaching Status and Teaching Reform Ideas of Physical Chemistry Experiments for Food Quality and Safety Major

Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the teaching methods of physical chemistry experiment course of food quality and safety major were explored and practiced,aiming to arouse students enthusiasm for experiments and cultivate their ability of independent learning,comprehensive thinking and independent problem solving.

Food Microbiology and Safety 实验课的教改探索

该文作者所在大学与新西兰梅西大学合作开展了食品科学与工程专业国际化培养本科教育项目,全英文课程Food Microbiology and Safety是该项目的核心课程之一。该实验课以应用性为前提,以课程思政为引领,强调食品微生物学与食品安全学的融合,中外师资合作开展了系列教学探索与实践。课程设计以食品产品和食品生产为情境,以微生物安全为话题,模拟真实生产场景,丰富内涵和拓展外延;自主设计实验激发主观能动性、自主规划进程锻炼统筹能力、线上资源平台支撑自主学习与评价、随机分组培养团队合作能力。实践表明,课程有效实现了食品微生物学与食品安全学的有机融合,目标驱动型实验教学过程更利于激发学生的主动性,大量综合性和设计性实验提高了课程的两性一度。与同期对照班级相比,该项目所培养学生具有更强的专业素养和实践能力,为食品专业其他实验课程的教学改革提供了参考。

Personal glucose meters coupled with signal amplification technologies for quantitative detection of non-glucose targets:Recent progress and challenges in food safety hazards analysis

Ensuring food safety is paramount worldwide.Developing effective detection methods to ensure food safety can be challenging owing to trace hazards,long detection time,and resource-poor sites,in addition to the matrix effects of food.Personal glucose meter(PGM),a classic point-of-care testing device,possesses unique application advantages,demonstrating promise in food safety.Currently,many studies have used PGM-based biosensors and signal amplification technologies to achieve sensitive and specific detection of food hazards.Signal amplification technologies have the potential to greatly improve the analytical performance and integration of PGMs with biosensors,which is crucial for solving the challenges associated with the use of PGMs for food safety analysis.This review introduces the basic detection principle of a PGM-based sensing strategy,which consists of three key factors:target recognition,signal transduction,and signal output.Representative studies of existing PGM-based sensing strategies combined with various signal amplification technologies(nanomaterial-loaded multienzyme labeling,nucleic acid reaction,DNAzyme catalysis,responsive nanomaterial encapsulation,and others)in the field of food safety detection are reviewed.Future perspectives and potential opportunities and challenges associated with PGMs in the field of food safety are discussed.Despite the need for complex sample preparation and the lack of standardization in the field,using PGMs in combination with signal amplification technology shows promise as a rapid and cost-effective method for food safety hazard analysis.

Environment and Awareness Influencing Food Safety in the Western Area, Sierra Leone

Food safety, nutrition, health and wellbeing are inextricably linked. This study investigated the environmental, awareness and practices amongst both food vendors and consumers in and around Freetown the capital of Sierra Leone. The population of the area has vastly out-grown the infrastructure laid down before and since independence. De-centralization of authority to local councils as recommended post-war has only been partial. The role of local versus central government in the planning and maintenance of water, sanitation and market-infrastructure and related policies was explored. This is a qualitative study that used semi-structured interviews with vendors, consumers and 29 key informants. Amongst an estimated population of 5386 actors in food services a sample size of 309 vendors, consumers in and around the 12 busiest market hubs in Western Area Urban and Rural Districts were sampled. Most of the respondents described “food safety” as “good-to-eat, well taken care-off, and free from germs”. The respondents cited that main causes to unsafe food are poor hygienic practices: 38%, contamination by flies: 28%, uncovered food/ improper handling/poor personal hygiene: 21%, and environmental factors, such as improper refuse disposal: 11%. Respondents expressed that consuming unsafe foods can lead to diarrhoea: 34%, food poisoning: 24%, vomiting: 17%, stomach ache/pain: 16%, or typhoid: 9%. Various measures to improve food safety were cited as hand washing: 60%, cleaning surroundings: 57%, covering food: 56%, washing utensils: 52%, covering hair: 42% and using a face mask: 32%. However almost 76% of food vendors interviewed were trading near gutters, where muddy/dirty water settled, with slippery floors, discarded plastic waste, flies and inadequate water, sanitation, and/or storage facilities. None of the food vendors had had any formal training on food safety. Despite progress recently made in solid and liquid waste management during the “Transform Freetown” agenda much more improvement in infrastructure and behaviour change is required. Similarly, despite improvements in formal market facilities the pattern of informal street trading remains the most prevalent especially for the poor. The link between “safe food” and good health was only partially understood, whilst the widespread application of recommended practices to reduce risks was lacking due in part to inadequate infrastructure. As the importance of food safety becomes better understood by administrators and the public the investments required in infrastructure and social and behavioural change will contribute towards a healthier environment and outcomes.

A Study to Assess Basic Food Safety Knowledge among University Students

Background: University students who visit off-campus university cafeterias during their academic life may lack some basic food safety knowledge. Study Aim: To evaluate university students’ basic knowledge of food safety in off-campus cafeterias. To explore whether the knowledge reported was influenced by the students’ educational backgrounds. Objects and Methods: Students from three different universities in Saudi Arabia were included. University A represented medical majors, University B represented a mix of both majors medical and non-medical, and University C represented only non-medical majors. Data Collection: An electronic questionnaire was circulated among 500 university students to evaluate their knowledge of food safety. The questionnaire had three main sections covering the cafeteria’s location as a food serving area, staff hygiene skills, and food preparation standards. The 5-point Likert scale consists of the following points: yes, maybe, no, it does not matter, I do not know. Only a “yes” answer indicated a positive response and proper awareness of the subject. Results: A total of 408 students participated, and the results showed significant differences in student knowledge between the three universities. In fact, University A’s students had better overall knowledge than University C’s students (0.001 < P). However, there was no significant difference between University A’s and University B’s students. The positive responses for the first part of the questionnaire which focused on off-campus cafeteria location, for 18 statements were from 26% to 90.4%. The positive responses for the second part of the questionnaire that focused on staff skills, for 8 statements were from 54.4% to 87.3%. Finally, the positive responses for the third part of the questionnaire which focused on food preparation, for 9 statements were 54.4% to 87.3%. Conclusion: Based on the overall comparison among universities, University A’s students have more knowledge in food safety in comparison to University C’s. University B’s students showed no significant difference with the latter two universities. The overall results suggest that students’ educational backgrounds can contribute effectively to the general knowledge of food safety.

Application of"Six Thinking Hats"in the Investigation and Improvement of Hidden Dangers in Food Safety

With the development of economy,people's living standards are constantly improving,and the requirements for food safety are getting higher and higher.The Food Safety Law stipulates that enterprises should implement the main responsibility of food safety,and the investigation and improvement of food safety hazards plays an important role in improving the food safety management level of enterprises and reducing food safety risks.This paper combines the innovative thinking mode of six thinking hats with food safety,discusses the application mode of six thinking hats in food safety investigation and improvement,and hopes to improve food safety level through this way.

The impact of demographic dynamics on food consumption and its environmental outcomes:Evidence from China

With increasing population and changing demographics,food consumption has experienced a significant transition in quantity and quality.However,a dearth of knowledge remains regarding its environmental impacts and how it responds to demographic dynamics,particularly in emerging economies like China.Using the two-stage Quadratic Almost Demand System(QUAIDS)model,this study empirically examines the impact of demographic dynamics on food consumption and its environmental outcomes based on the provincial data from 2000 to 2020 in China.Under various scenarios,according to changes in demographics,we extend our analysis to project the long-term trend of food consumption and its environmental impacts,including greenhouse gas(GHG)emissions,water footprint(WF),and land appropriation(LA).The results reveal that an increase in the proportion of senior people significantly decreases the consumption of grain and livestock meat and increases the consumption of poultry,egg,and aquatic products,particularly for urban residents.Moreover,an increase in the proportion of males in the population leads to higher consumption of poultry and aquatic products.Correspondingly,in the current scenario of an increased aging population and sex ratio,it is anticipated that GHG emissions,WF,and LA are likely to decrease by 1.37,2.52,and 3.56%,respectively.More importantly,in the scenario adhering to the standards of nutritional intake according to the Dietary Guidelines for Chinese Residents in 2022,GHG emissions,WF,and LA in urban areas would increase by 12.78,20.94,and 18.32%,respectively.Our findings suggest that changing demographics should be considered when designing policies to mitigate the diet-environment-health trilemma and achieve sustainable food consumption.

New food sources and production systems:a comparison of international regulations and China’s advancements in novel foods with synthetic biology

The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These advancements pose regulatory challenges and opportunities,with China emerging as a critical player in adopting and regulating new food technologies.This review explores the international landscape of new food sources and production systems(NFPS),focusing on China’s role and regulatory approaches compared to global practices.Through this comparative analysis,we aim to contribute to the ongoing dialogue on food safety regulation,offering insights and recommendations for policymakers,industry stakeholders,and researchers engaged in the global food system’s evolution.This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS,highlighting the international efforts to ensure food safety,consumer protection,and the sustainable evolution of the food industry.

Tb^(3+)-nucleic acid probe-based label-free and rapid detection of mercury pollution in food

Mercury is a threatening pollutant in food,herein,we developed a Tb^(3+)-nucleic acid probe-based label-free assay for mix-and-read,rapid detection of mercury pollution.The assay utilized the feature of light-up fluorescence of terbium ions(Tb^(3+))via binding with single-strand DNA.Mercury ion,Hg^(2+)induced thymine(T)-rich DNA strand to form a double-strand structure(T-Hg^(2+)-T),thus leading to fluorescence reduction.Based on the principle,Hg^(2+)can be quantified based on the fluorescence of Tb^(3+),the limit of detection was 0.0689μmol/L and the linear range was 0.1-6.0μmol/L.Due to the specificity of T-Hg^(2+)-T artificial base pair,the assay could distinguish Hg^(2+)from other metal ions.The recovery rate was ranged in 98.71%-101.34%for detecting mercury pollution in three food samples.The assay is low-cost,separation-free and mix-to-read,thus was a competitive tool for detection of mercury pollution to ensure food safety.

Resilience effects for household food expenditure and dietary diversity in rural western China

A more resilient livelihood is increasingly recognized as an efficient way to improve vulnerable households’food security and optimize their dietary decisions.This study quantifies rural household resilience in western China,identifies the three pillars(absorptive capacity,adaptive capacity,and transformative capacity)contribution to resilience,and then establishes the estimated Resilience Capacity Index(RCI)linked with food security and dietary diversity supported by the multiple indicator multiple cause(MIMIC)model.Results show that,despite geographical heterogeneity,the RCI consistently increased from 2015 to 2021.Households with a higher RCI inheriting better capacity to deal with risk and shocks are significantly and positively correlated with increasing food expenditure and diversifying food choices.It can be because resilient households will allocate more money to food expenditure instead of saving for livelihood uncertainty.Thus,policymakers can provide more incentives for rural households to adopt more dynamic and effective risk management strategies.This,in turn,could yield positive spillover effects by preventing human capital loss associated with dietary-related chronic diseases and mortality.

Repositioning fertilizer manufacturing subsidies for improving food security and reducing greenhouse gas emissions in China

China removed fertilizer manufacturing subsidies from 2015 to 2018 to bolster market-oriented reforms and foster environmentally sustainable practices.However,the impact of this policy reform on food security and the environment remains inadequately evaluated.Moreover,although green and low-carbon technologies offer environmental advantages,their widespread adoption is hindered by prohibitively high costs.This study analyzes the impact of removing fertilizer manufacturing subsidies and explores the potential feasibility of redirecting fertilizer manufacturing subsidies to invest in the diffusion of these technologies.Utilizing the China Agricultural University Agri-food Systems model,we analyzed the potential for achieving mutually beneficial outcomes regarding food security and environmental sustainability.The findings indicate that removing fertilizer manufacturing subsidies has reduced greenhouse gas(GHG)emissions from agricultural activities by 3.88 million metric tons,with minimal impact on food production.Redirecting fertilizer manufacturing subsidies to invest in green and low-carbon technologies,including slow and controlled-release fertilizer,organic-inorganic compound fertilizers,and machine deep placement of fertilizer,emerges as a strategy to concurrently curtail GHG emissions,ensure food security,and secure robust economic returns.Finally,we propose a comprehensive set of government interventions,including subsidies,field guidance,and improved extension systems,to promote the widespread adoption of these technologies.

Women’s empowerment and food consumption:Evidence from female-headed households in Tanzania

Despite the growing recognition of women’s increasing role in the household and corresponding empowerment programs in sub-Saharan Africa,intensive research on the relationship between women’s influence and household food consumption is minimal.Using the most recent(2017-2018)national household survey data from Tanzania,this study examined the influence of women’s empowerment on household food consumption.First,we compared the monthly consumption of eight food categories between female-headed households(FHHs)and male-headed households(MHHs)using both descriptive statistics and the propensity score matching(PSM)method.Furthermore,we adopted the two-stage Linear Expenditure System and Almost Ideal Demand System model(LES-AIDS)to estimate income and price elasticities for the two household types.The results show that FHHs consume bread and cereals,fish,oils and fats,vegetables,and confectionery(sugar,jam,honey,chocolate,etc.)more than MHHs.Moreover,FHHs have a significantly higher income elasticity of demand for all food groups than MHHs.They are also more price elastic than MHHs in meat,fish,oils,fats,sugar,jam,honey,chocolate,etc.

Immunoglobulin G-mediated food intolerance and metabolic syndrome influence the occurrence of reflux esophagitis in Helicobacter pylori-infected patients

BACKGROUND Reflux esophagitis has an increasing prevalence and complex and diverse symptoms.Identifying its risk factors is crucial to understanding the etiology,prevention,and management of the disease.The occurrence of reflux esophagitis may be associated with food reactions,Helicobacter pylori(H.pylori)infection,and metabolic syndromes.AIM To investigate the risk factors for reflux esophagitis and analyze the effects of immunoglobulin(Ig)G-mediated food intolerance,H.pylori infection,and metabolic syndrome on reflux esophagitis.METHODS Outpatients attending the Second Medical Center of the PLA General Hospital between 2017 and 2021 were retrospectively enrolled.The patients’basic information,test results,gastroscopy results,H.pylori test results,and IgG-mediated food intolerance results were collected.Multivariate logistic regression analysis was used to analyze risk factors for reflux esophagitis.Statistical mediation analysis was used to evaluate the effects of IgG-mediated food intolerance and metabolic syndrome on H.pylori infection affecting reflux esophagitis.RESULTS A total of 7954 outpatients were included;the prevalence of reflux esophagitis,IgG-mediated food intolerance,H.pylori infection,and metabolic syndrome were 20.84%,61.77%,35.91%,and 60.15%,respectively.Multivariate analysis showed that the independent risk factors for reflux esophagitis included IgG-mediated food intolerance(OR=1.688,95%CI:1.497-1.903,P<0.00001)and metabolic syndrome(OR=1.165,95%CI:1.030-1.317,P=0.01484),and the independent protective factor for reflux esophagitis was H.pylori infection(OR=0.400,95%CI:0.351-0.456,P<0.00001).IgG-mediated food intolerance had a partially positive mediating effect on H.pylori infection as it was associated with reduced occurrence of reflux esophagitis(P=0.0200).Metabolic syndrome had a partially negative mediating effect on H.pylori infection and reduced the occurrence of reflux esophagitis(P=0.0220).CONCLUSION Patients with IgG-mediated food intolerance and metabolic syndrome were at higher risk of developing reflux esophagitis,while patients with H.pylori infection were at lower risk.IgG-mediated food intolerance reduced the risk of reflux esophagitis pathogenesis in patients with H.pylori infection;however,metabolic syndrome increased the risk of patients with H.pylori infection developing reflux esophagitis.

Physico-Chemical and Nutritional Properties of a Food Broth Based on Nere (Parkia biglobosa)

Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.

Safety and effectiveness of butorphanol in epidural labor analgesia:A protocol for a systematic review and meta-analysis

BACKGROUND Epidural analgesia is the most effective analgesic method during labor.Butorphanol administered epidurally has been shown to be a successful analgesic method during labor.However,no comprehensive study has examined the safety and efficacy of using butorphanol as an epidural analgesic during labor.AIM To assess butorphanol's safety and efficacy for epidural labor analgesia.METHODS The PubMed,Cochrane Library,EMBASE,Web of Science,China National Knowledge Infrastructure,and Google Scholar databases will be searched from inception.Other types of literature,such as conference abstracts and references to pertinent reviews,will also be reviewed.We will include randomized controlled trials comparing butorphanol with other opioids combined with local anesthetics for epidural analgesia during labor.There will be no language restrictions.The primary outcomes will include the visual analog scale score for the first stage of labor,fetal effects,and Apgar score.Two independent reviewers will evaluate the full texts,extract data,and assess the risk of bias.Publication bias will be evaluated using Egger's or Begg's tests as well as visual analysis of a funnel plot,and heterogeneity will be evaluated using the Cochran Q test,P values,and I2 values.Meta-analysis,subgroup analysis,and sensitivity analysis will be performed using RevMan software version 5.4.This protocol was developed in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses(PRISMA)Protocols statement,and the PRISMA statement will be used for the systematic review.RESULTS This study provides reliable information regarding the safety and efficacy of using butorphanol as an epidural analgesic during labor.CONCLUSION To support clinical practice and development,this study provides evidence-based findings regarding the safety and efficacy of using butorphanol as an epidural analgesic during labor.

Promoting the Empowerment of Science and Technology to Ensure Food Safety Production:A Case Study of Huizhou City

The current situation of grain production in Huizhou City was analyzed firstly,and then the existing problems and challenges of grain safety production were pointed out,such as increases in the pressure to ensure grain safety production and the difficulty of stable development of grain production.Finally,several countermeasures and suggestions for the stable development of grain production were put forward.

A holistic approach to improving safety for battery energy storage systems

The integration of battery energy storage systems(BESS)throughout our energy chain poses concerns regarding safety,especially since batteries have high energy density and numerous BESS failure events have occurred.Wider spread adoption will only increase the prevalence of these failure events unless there is a step change in the management and design of BESS.To understand the causes of failure,the main challenges of BESS safety are summarised.BESS consequences and failure events are discussed,including specific focus on the chain of events causing thermal runaway,and a case study of a BESS explosion in Surprise Arizona is analysed.Based on the technology and past events,a paradigm shift is required to improve BESS safety.In this review,a holistic approach is proposed.This combines currently adopted approaches including battery cell testing,lumped cell mathematical modelling,and calorimetry,alongside additional measures taken to ensure BESS safety including the requirement for computational fluid dynamics and kinetic modelling,assessment of installation level testing of the full BESS system and not simply a single cell battery test,hazard and layers of protection analysis,gas chromatography,and composition testing.The holistic approach proposed in this study aims to address challenges of BESS safety and form the basis of a paradigm shift in the safety management and design of these systems.

Food nutrition and toxicology targeting on specific organs in the era of single-cell sequencing

Due to the complex natures of dietary food components,it is difficult to elucidate how the compounds affect host health.Dietary food often selectively presents its mechanism of action on different cell types,and participates in the modulation of targeted cells and their microenvironments within organs.However,the limitations of traditional in vitro assays or in vivo animal experiments cannot comprehensively examine cellular heterogeneity and the tissue-biased influences.Single-cell RNA sequencing(sc RNA-seq)has emerged as an indispensable methodology to decompose tissues into different cell types for the demonstration of transcriptional profiles of individual cells.Sc RNA-seq applications has been summarized on three typical organs(brain,liver,kidney),and two representative immune-and tumor related health problems.The everincreasing role of sc RNA-seq in dietary food research with further improvement can provide sub-cellular information and the coupling between other cellular modalities.In this review,we propose utilizing sc RNAseq to more effectively capture the subtle and complex effects of food chemicals,and how they may lead to health problems at single-cell resolution.This novel technique will be valuable to elucidate the underlying mechanism of both the health benefits of food nutrients and the detrimental consequences food toxicants at the cellular level.