Food Safety Challenges and Barriers in Southern United States Farmers Markets

Nanocoating and its application as antimicrobials in the food industry: A review

Nanocoatings are ultra-thin layers on the nanoscale (<100 nm) that are deposited on the substrate to improve their properties and functionality. These nanocoatings provide significant advantages compared to traditional coating, including stain resistance, antimicrobial and antioxidant activities, odor control and delivery of active agents, and liquid repellence properties. In the food industry, nanocoating is widely used in the food packaging sector. In this regard, nanocoating offers antimicrobials and antioxidant properties to active food packaging by incorporating active bioactive compounds into materials used in already existing packaging. The application of nanocoating is applied to these kinds of food packaging with nano coating to improve shelf life, safety, and quality of food packaging. In smart/intelligent packaging, the active packaging coating is promising food packaging, which is designed by releasing preservatives and nanocoating as an antimicrobial, antifungal, antioxidant, barrier coating, and self-cleaning food contact surfaces. In addition, nanocoating can be used for food contact surfaces, kitchen utensils, and food processing equipment to create antimicrobial, antireflective, and dirt-repellent properties. These are critical properties for food processing, especially for meat and dairy processing facilities, which can reduce biofilm formation and prevent cross-contamination. Recently, appreciable growth in the development of the application of nanocoating as edible films for coating food products has emerged to improve food safety issues. In this regard, much scientific research in the area of nanocoating fruits and vegetables, and other food products was performed to address food safety issues. Hence, this promising technology can be a great addition to the agricultural and food industries. Thus, this review addresses the most relevant information about this technology and the applications of nanocoating in the food industry.

Development of an Educational Gamification Strategy to Enhance the Food Safety Practices of Family Farmers in Public Food Markets of Northeast Brazil: A Case Study

This study aimed to develop an educational gamification strategy to enhance the food safety practices of family farmers in public food markets in a city in Northeastern Brazil (João Pessoa, PB, Brazil). A good manufacturing practices (GMP) checklist was used to verify hygienic-sanitary conditions in the food markets. Educational game tools addressing foodborne diseases and GMP with information about the prevention of foodborne diseases, good food handling practices, and safe food storage were developed. Pre- and post-training assessments were done to evaluate food handlers' knowledge and food safety practices. Microbiological parameters of food samples were analyzed before and two months after the training. Results indicated unsatisfactory hygiene conditions in the examined food markets. There was a very strong positive correlation between "implementation of GMP" and "production and process controls" (R = 0.95; p ≤ 0.05) and between "production and process controls" and "hygiene habits of handlers" (R = 0.92; p ≤0.05). There was no homogeneity between answers before and after the training for the knowledge of family farmers regarding "prevention of foodborne diseases" and "safe food handling". There were improvements in the measured microbiological parameters of foods sold by family farmers after the application of the developed educational gamification training. These results showed the developed educational game-based strategy as being effective in raising awareness of hygienic sanitary practices, helping to promote food safety, and reducing risks for the consumers of street foods at family farmers' markets.

Racial, Gender, and Age Dynamics in Michigan's Urban and Rural Farmers Markets: Reducing Food Insecurity, and the Impacts of a Pandemic

In recent decades, the number of farmers markets has increased dramatically across the country. Though farmers markets have been described as White spaces, they can play important roles in reducing food insecurity. It is particularly true in Michigan, where farmers markets were crucial collaborators in pioneering programs such as Double-Up Food Bucks that help low-income residents and people of color gain access to fresh, healthy, locally grown food. This article examines the questions: (1) What are the demographic characteristics of farmers market managers, vendors, and customers? (2) How do these influence market activities? (3) To what extent do farmers markets participate in programs to reduce food insecurity? (4) To what extent do farmers markets serve low-income residents and people of color? And (5) How has the Coronavirus Pandemic (COVID-19) affected farmers' markets? This article discusses the findings of a 2020 study that examined the extent to which Michigan's farmers markets served low-income customers and people of color, and participated in food assistance programs. The study examined 79 farmers markets and found that 87.3% of the farmers market managers are White. On average, roughly 79% of the markets' vendors are White, and almost 18% are people of color. Most of the vendors in the markets participate in nutrition assistance programs. Market managers estimate that about 76% of their customers are White, and about 23% are people of color. Farmers markets operated by people of color attract more customers and vendors of color than those administered by White market managers. Almost half of the farmers markets started operations later than usual in 2020 because of the pandemic. More than a third of the markets reported that their funding declined during the pandemic. Moreover, the number of vendors fell at two-thirds of the markets; customers dipped by more than 40%. On the other hand, the number of people requesting food assistance during the pandemic increased in more than half of the markets.

The influence mechanism and spatial effect of carbon emission intensity in the agricultural sustainable supply: evidence from china's grain production

Agricultural carbon mitigation is critical for China to encourage the sustainable development of agriculture and achieve the carbon peak by 2030 and carbon neutrality by 2060. By exploring the impact mechanism of the carbon emission intensity (CEI) of grain production, we can effectively promote the low-carbon transformation of agricultural production and ensure the sustainable development of the food supply. This article analyzes the temporal and spatial evolution of the total carbon emission (TCE) and CEI of staple crops and adopts a dynamic spatial model to explore the influence mechanism and spatial spillover effects of the CEI of grain production based on evidence from China's major grain-producing provinces from 2002 to 2018. The results indicate that the TCEs of rice, wheat, and maize fluctuate upward and that the CEI in most producing areas decreases with low-low agglomeration (or high-high agglomeration). Among the influencing factors, technology is the main factor reducing CEI. Technical efficiency, urbanization, industrial structure, agricultural agglomeration, and agricultural trade openness can be transmitted to neighboring areas through spatial spillover mechanisms. The spatial spillover mechanisms are resource flow, technology spillover, and policy learning, producing the demonstration effect and siphon effect. Based on our findings, agricultural technology innovation and popularization, urbanization, optimization of the agricultural structure, financial payments, and factor flow among regions should be improved to encourage the low carbon transformation of grain production.

Reviewing chemical and biological risks in urban agriculture: A comprehensive framework for a food safety assessment of city region food systems

Attention to urban agriculture (UA) has recently grown among practitioners, scientists, and the public, resulting in several initiatives worldwide. Despite the positive perception of modern UA and locally grown, fresh produce, the potential food safety risks connected to these practices may be underestimated, leading to regulatory gaps. Thus, there is a need for assessment tools to evaluate the food safety risks connected to specific UA initiatives, to assist practitioners in self-evaluation and control, and to provide policy makers and scholars a means to pursue and assess food safety in city regions, avoiding either a lack or an excess of regulation that could ultimately hinder the sector. To address this aim, this paper reviews the most recent and relevant literature on UA food safety assessments. Food safety indicators were identified first. Then, a food safety assessment framework for UA initiatives was developed. The framework uses business surveys and food analyses (if available) as a data source for calculating a food safety index for single UA businesses and the whole UA landscape of a given city region. The proposed framework was designed to allow its integration into the CRFS (City Region Food System) toolkit developed by FAO (Food and Agriculture Organization of the United Nations), RUAF foundation (Resource Centres on Urban Agriculture and Food Security) and Wilfrid Laurier University.

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Connection of several biological and chemical food safety risks to UA techniques.

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Identifiable food safety risk factors for diverse UA practices.

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Framework for the assessment of food safety levels of UA initiatives.

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Development of a risk-based assessment that can be integrated into the FAO CRFS framework.

Persistence of Foodborne Pathogens on Farmers' Market Fomites

ABSTRACT

The number of farmers' markets registered by the U.S. Department of Agriculture has seen a significant increase, jumping from 1,755 in 1994 to 8,771 in 2019. Although previous studies have investigated the microbial profile of produce obtained from farmers' markets, literature exploring microbial (bacteria and virus) persistence on a variety of different farmers' market fomites over a 2-month period is limited. The objective of the current study was to investigate the persistence of key foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and MS2 bacteriophage) on these fomites by using a microbiological viability assay. The MS2 bacteriophage was quantified by using a host E. coli strain, and PFU were identified. A repeated measures analysis of variance was used to compare the persistence rates of foodborne pathogens on cardboard, plastic, tablecloth, molded pulp fiber, and wicker baskets used to store, transport, and display produce at farmers' markets. In general, molded pulp fiber, plastic, and wicker surface materials supported the persistence of foodborne pathogens the most, with Salmonella and S. aureus demonstrating the highest log concentrations over the longest period of time. Additionally, E. coli strains also persisted for a significant period of time on all fomites, with the exception of tablecloth. The results suggest that foodborne pathogens on these fomites pose a high risk of cross-contamination, particularly if the fomites cannot be washed, rinsed, and sanitized effectively (e.g., cardboard). The results highlight the need to avoid using porous, single-use storage containers, such as cardboard, molded pulp fiber, and wicker containers for extended periods of time and suggest the use of easily cleanable materials, such as plastic containers.

HIGHLIGHTS

A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain

Listeria monocytogenes is an increasing food safety concern throughout the produce supply chain as it has been linked to produce associated outbreaks and recalls. To our knowledge, this is the first systematic literature review to investigate Listeria species and L. monocytogenes prevalence, persistence, and diversity at each stage along the supply chain. This review identified 64 articles of 4863 candidate articles obtained from four Boolean search queries in six databases. Included studies examined naturally detected/isolated Listeria species and L. monocytogenes in fresh produce-related environments, and/or from past fresh produce associated outbreaks or from produce directly. Listeria species and L. monocytogenes were detected in each stage of the fresh produce supply chain. The greatest prevalence of Listeria species was observed in natural environments and outdoor production, with prevalence generally decreasing with each progression of the supply chain (e.g., packinghouse to distribution to retail). L. monocytogenes prevalence ranged from 61.1% to not detected (0.00%) across the entire supply chain for included studies. Listeria persistence and diversity were also investigated more in natural, production, and processing environments, compared to other supply chain environments (e.g., retail). Data gaps were identified for future produce safety research, for example, in the transportation and distribution center environment.

Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes

Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO₂) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reducing a large number of microorganisms. We investigated the effect of aqueous chlorine dioxide treatment against human pathogens, Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes seeded on sweet potatoes. Sweet potatoes were spot inoculated (4.2 to 5.7 log CFU/cm²) with multi-strain cocktails of Salmonella spp., E. coli O157:H7, and L. monocytogenes and treated for 10–30 min with 5 ppm aqueous ClO₂ or water. Aqueous ClO₂ treatment was significantly (p < 0.05) effective in reducing Salmonella with a reduction of 2.14 log CFU/cm² within 20 min compared to 1.44 log CFU/cm² for water treatment. Similar results were observed for L. monocytogenes with a 1.98 log CFU/cm² reduction compared to 0.49 log CFU/cm² reduction observed after 30 min treatment with aqueous ClO₂ the water respectively. The maximum reduction in E. coli O157: H7 reached 2.1 Log CFU/cm² after 20 min of treatment with aqueous ClO₂. The level of the pathogens in ClO₂ wash solutions, after the treatment, was below the detectable limit. While in the water wash solutions, the pathogens’ populations ranged from 3.47 to 4.63 log CFU/mL. Our study indicates that aqueous ClO₂ is highly effective in controlling cross-contamination during postharvest washing of sweet potatoes.

A Systematic Review and Meta-Analysis of the Effects of Food Safety and Hygiene Training on Food Handlers

Foodborne diseases are a significant cause of morbidity and mortality worldwide. Studies have shown that the knowledge, attitude, and practices of food handlers are important factors in preventing foodborne illness. The purpose of this research is to assess the effects of training interventions on knowledge, attitude, and practice on food safety and hygiene among food handlers at different stages of the food supply chain. To this end, we conducted a systematic review and meta-analysis with close adherence to the PRISMA guidelines. We searched for training interventions among food handlers in five databases. Randomized control trials (RCT), quasi-RCTs, controlled before-after, and nonrandomized designs, including pre-post studies, were analyzed to allow a more comprehensive assessment. The meta-analysis was conducted using the random-effects model to calculate the effect sizes (Hedges's g) and 95% confidence interval (CI). Out of 1094 studies, 31 were included. Results showed an effect size of 1.24 (CI = 0.89-1.58) for knowledge, an attitude effect size of 0.28 (CI = 0.07-0.48), and an overall practice effect size of 0.65 (CI = 0.24-1.06). In addition, subgroups of self-reported practices and observed practices presented effect sizes of 0.80 (CI = 0.13-1.48) and 0.45 (CI = 0.15-0.76) respectively.