Journal of food protection最新文献

{"title":"Corrigendum to \"Buffered Peptone Water Formulation Does Not Influence Growth of pESI-positive Salmonella enterica Serovar Infantis\" [J. Food Protect. 86(2) (2023) 100033].","authors":"Elizabeth A McMillan, Mark E Berrang, Quentin D Read, Surendra Rasamsetti, Amber K Richards, Nikki W Shariat, Jonathan G Frye","doi":"10.1016/j.jfp.2024.100416","DOIUrl":"10.1016/j.jfp.2024.100416","url":null,"abstract":"","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"100416"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142769561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Testing of Retail Cheese, Butter, Ice Cream, and Other Dairy Products for Highly Pathogenic Avian Influenza in the US.","authors":"David L Suarez, Iryna V Goraichuk, Lindsay Killmaster, Erica Spackman, Nicole J Clausen, Tristan J Colonius, Cynthia L Leonard, Monica L Metz","doi":"10.1016/j.jfp.2024.100431","DOIUrl":"10.1016/j.jfp.2024.100431","url":null,"abstract":"<p><p>The recent outbreak of highly pathogenic avian influenza (HPAI) in dairy cows has created public health concerns about the potential of consumers being exposed to live virus from commercial dairy products. Previous studies support that pasteurization effectively inactivates avian influenza in milk and an earlier retail milk survey showed viral RNA, but no live virus could be detected in the dairy products tested. Because of the variety of products and processing methods in which milk is used, additional product testing was conducted to determine if HPAI viral RNA could be detected in retail dairy samples, and for positive samples by quantitative real-time RT-PCR (qRT-PCR) further testing for the presence of live virus. Revised protocols were developed to extract RNA from solid dairy products including cheese and butter. The solid dairy product was mechanically liquified with garnet and zirconium beads in a bead beater diluted 1-4 with BHI media. This preprocessing step was suitable in allowing efficient RNA extraction with standard methods. Trial studies were conducted with different cheese types with spiked-in avian influenza virus to show that inoculation of the liquified cheese into embryonating chicken eggs was not toxic to the embryos and allowed virus replication. A total of 167 retail dairy samples, including a variety of cheeses, butter, ice cream, and fluid milk were collected as part of a nationwide survey. A total of 17.4% (29/167) of the samples had detectable viral RNA by qRT-PCR targeting the matrix gene, but all PCR-positive samples were negative for live virus after testing with embryonating egg inoculation. The viral RNA was also evaluated by sequencing part of the hemagglutinin gene using a revised protocol optimized to deal with the fragmented viral RNA. The sequence analysis showed all viral RNA-positive samples were highly similar to previously reported HPAI dairy cow isolates. Using the revised protocols, it was determined that HPAI viral RNA could be detected in a variety of dairy products, but existing pasteurization methods effectively inactivate the virus assuring consumer safety.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100431"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142813145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a Flexible Produce Supply Chain Food Safety Risk Model: Comparing Tradeoffs Between Improved Process Controls and Additional Product Testing for Leafy Greens as a Test Case.","authors":"Gabriella Pinto, Gustavo A Reyes, Cecil Barnett-Neefs, YeonJin Jung, Chenhao Qian, Martin Wiedmann, Matthew J Stasiewicz","doi":"10.1016/j.jfp.2024.100393","DOIUrl":"10.1016/j.jfp.2024.100393","url":null,"abstract":"<p><p>The produce industry needs a tool to evaluate food safety interventions and prioritize investments and future research. A model was developed in R for a generic produce supply chain and made accessible via Shiny. Microbial contamination events, increases, reductions, and testing can be modeled. The output for each lot was the risk of one, 300-gram sample testing positive, described by two industry-relevant risk metrics, the overall risk of a positive test (proxy for recall risk) and the number of lots with the highest risk (>1 in 10 chance) of testing positive (proxy for public health risk). A leafy green supply chain contaminated with Shiga-toxin-producing Escherichia coli was modeled with a mean of 1 pathogen cell per pound (µ = 1 CFU/lb or -2.65 Log(CFU/g)) under high (σ = 0.8 Log(CFU/g)) and low (σ = 0.2 Log(CFU/g)) variability. Baseline risk of a positive test in the low-variability scenario (1 in 20,000) was lower than for high-variability (1 in 4,500), showing rare high-level contamination drives risk. To evaluate tradeoffs, we modeled two well-studied, frequently used interventions: additional product testing (8 of 375-gram tests/lot) and improved process controls (additional -0.87 ± 0.32 Log(CFU/g) reduction). Improved process controls better-reduced recall risk (to 1 in 115,000 and 1 in 26,000 for low- and high-variability, respectively), compared to additional product testing (to 1 in 21,000 and 1 in 11,000 for low- and high-variability, respectively). For low variability contamination, no highest-risk lots existed. Under high variability contamination, both interventions removed all highest-risk lots (about 0.05% of total). Yet, additional product testing rejected more lower-risk lots (about 1% of total), suggesting meaningful food waste tradeoffs. This model evaluates tradeoffs between interventions using industry-relevant risk metrics to support decision-making and can be adapted to assess other commodities, process stages, and less-studied interventions.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100393"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142558045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hurdle Approach to Simulate Corn Wet Milling Inactivation of Undesirable Microorganisms: A Pilot Scale Microbial Challenge Study Using Salmonella Surrogate Enterococcus faecium.","authors":"Erin Kealey, Madeline Shick, Minho Kim, Ruben Chavez, Gordon Shetley, David Stenger, Kirk A Perreau, Allison Cooke, Cecil Barnett-Neefs, Matthew J Stasiewicz","doi":"10.1016/j.jfp.2024.100432","DOIUrl":"10.1016/j.jfp.2024.100432","url":null,"abstract":"<p><p>Corn wet milling (CWM) and corn starch flash drying processing conditions reduce undesirable microorganisms, such as Salmonella. Finished products are historically safe, with intrinsic properties such as low water activity inhibiting microbial growth. Corn processors could use quantified levels of reduction in this study of Salmonella surrogate Enterococcus faecium (E. faecium) to update their food safety plans. Industry-relevant conditions for CWM processes were recreated at pilot or lab scale for 3 unit operations: (1) steeping treatment in sulfur dioxide (SO₂) with low (750 ppm SO₂, 20 h, 43.3 °C), medium (1,500 ppm SO₂, 30 h, 48.9 °C), and high (2,200 ppm SO₂, 40 h, 53.3 °C) treatment conditions; (2) hydrogen peroxide (H₂O₂) treatment tested on bench scale with a factorial design (pH 3.5, 4.0, and 4.5), H₂O₂ concentrations (0.05%, 0.10%, 0.15% (w/w)), and temperatures (32, 38, and 46 °C) for 3 and 6 h; (3) flash drying treatment at 4 different temperatures (149, 177, 204, and 232 °C) with 2 different inoculation methods. E. faecium was reduced during each of these unit operations. By the end of each steeping treatment, E. faecium was consistently below the limit of quantitation (LOQ), meaning >6.5 log CFU/mL reduction in steep water, and >3.7 log CFU/g reduction in ground corn. The peroxide step had a reduction range from 0.03 log CFU/mL in the control group (0% H₂O₂ added) to >6 log CFU/mL observed in the high-intensity treatment of corn starch slurry. Flash drying had a reduction range from 1.7 to 2.7 log CFU/g. There was also no biologically meaningful change (<1 log CFU/g reduction) of E. faecium counts during an 8-week survival study of the dried final product. This hurdle approach study shows that existing CWM conditions are effective for Salmonella surrogate reduction through processing into finished starch and provides quantified E. faecium reductions for use in food safety plans.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100432"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142828568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential Virulence and Survival of Acid-Resistant Bacillus cereus KS100Bc Isolated from Foodservice Establishments in Korea.","authors":"Seung Min Kim, Daekeun Hwang, Hyun Jung Kim","doi":"10.1016/j.jfp.2024.100421","DOIUrl":"10.1016/j.jfp.2024.100421","url":null,"abstract":"<p><p>Bacillus cereus is an opportunistic pathogen causing food poisoning manifested by diarrheal or emetic syndromes. This study aimed to examine the potential virulence and survival of acid-resistant B. cereus strains isolated from foodservice establishments in schools. All isolates were positive for genes encoding nonhemolytic enterotoxin complexes, except for one strain that lacked nheC. More than 80% of the strains harbored enterotoxigenic genes. In contrast, cesB, which encodes an emetic toxin, was not detected. Among the isolates, the biofilm-forming activity of KS100Bc strain was 8.4 times higher than that of the type strain; therefore, KS100Bc was selected for further analyses. The KS100Bc survived in simulated gastric fluid (SGF) at pH 2.0 for 120 min, which is a major host barrier against exogenous microorganisms. The parameter K_max of the log-linear + tail model for ATCC 14579 was up to1.31-fold higher than that for KS100Bc in SGF, indicating that it is difficult to inactivate KS100Bc in acidic gastric environments. Although whole-genome sequencing identified nucleotide sequences with high homology (>99%) between ATCC 14579 and KS100Bc, significant differences were observed in phenotypes such as biofilm formation and survival in SGF. The transcriptional profiles were compared to examine the differences in the response to acid shock. KS100Bc exhibited increased expression of genes associated with pH homeostasis, oxidative response, metabolic rearrangements, and general stress response with over twofold (P value < 0.05) relative gene expression compared with the type strain. These results suggest that identifying the characteristics of the acid-adapted isolate can broaden our understanding of therapeutic strategies and provide new directions for controlling and preventing the spread of an outbreak.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100421"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Longitudinal Study on Campylobacter spp. in an Integrated Broiler Complex in the Southeast Region of the United States: Prevalence and Phylogenetic Analysis.","authors":"Yagya Adhikari, Matthew A Bailey, Dianna V Bourassa, Sabin Poudel, Richard J Buhr, Kenneth S Macklin","doi":"10.1016/j.jfp.2024.100420","DOIUrl":"10.1016/j.jfp.2024.100420","url":null,"abstract":"<p><p>Poultry meat products are considered the major contributors to Campylobacteriosis in humans. The objective of this study was to determine the prevalence status, critical entry points, and movement patterns of Campylobacter spp. along different stages of an integrated broiler complex. To isolate bacteria and perform phylogenetic analysis, a total of 790 environmental samples were collected from 38 production houses, a hatchery, 6 transport trucks, and a processing plant of a commercial broiler complex. Odds ratio and 95% confidence intervals were compared among different stages and sample types (α = 0.05). Altogether 17% (137/790) of samples and 61% (23/38) of production houses were positive for Campylobacter spp. Similarly, 34% (46/135) of samples were identified as Campylobacter jejuni (C. jejuni), and 61% (83/135) were identified as Campylobacter coli (C. coli). The odds of Campylobacter spp. detection in broiler farms' surroundings were 4 times (1.88-8.26; 95% CLs) more likely as compared to parent pullets and breeder farms' surroundings (p = 0.0004). Similarly, among different sample types, the odds of Campylobacter spp. detection in boot swabs and sponge-stick swabs were more likely as compared to fly paper samples (p ≤ 0.0024). In addition, the odds of Campylobacter spp. detection in postpick whole carcass rinses were 4 times (1.99-7.59; 95% CLs) more likely as compared to postchill carcass rinses (p = 0.0004). The phylogeny results of both C. jejuni and C. coli indicate multiple critical entry points of bacterial strains along the chain and suggest the possibility of transmission of Campylobacter spp. from broiler grow-out flocks through transport and to final raw products (29%) in the processing plant. The results indicate potential risks of foodborne infections in consumers from ingestion of contaminated raw or undercooked poultry meat. Therefore, a comprehensive control strategy may be essential to reduce or eliminate Campylobacter spp. or other zoonotic pathogens from the poultry food chain.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100420"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research on Risk Prediction of Condiments Based on Gray Correlation Analysis - Deep Neural Networks.","authors":"Miao Zhang, Yiran Wan, Haiyang He, Yuanjia Hu, Changhong Zhang, Jingyuan Nie, Yanlei Wu, Kaiying Deng, Xun Lei, Xianliang Huang","doi":"10.1016/j.jfp.2024.100419","DOIUrl":"10.1016/j.jfp.2024.100419","url":null,"abstract":"<p><p>Food safety is directly related to the health of the public, and the safety of condiments is also of great significance. In this study, a risk assessment model for condiments based on gray correlation analysis was established by using publicly available sampling data of soy sauce and vinegar in China. Risk indicator screening and data preprocessing were performed first, and the weight of each indicator was calculated by gray correlation analysis to formulate a comprehensive risk value label. Then, three machine learning models, Deep Neural Network (DNN), Random Forest (RF), and eXtreme Gradient Boosting (XGBoost), were used to predict the comprehensive risk values. Finally, the fuzzy synthesis analysis was utilized to classify the risk level of the composite risk value. In this study, based on the analysis of 282 sets of soy sauce and 704 sets of vinegar samples, the trained DNN model has the optimal prediction performance, which can basically predict the comprehensive risk value and risk level of a sample by inputting the detection indexes of that sample. This method can provide a more reasonable basis for relevant departments to formulate risk control strategies.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100419"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142750657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unexplained Illnesses Associated With a Subscription Meal Service, 2022.","authors":"Melanie J Firestone, Craig W Hedberg","doi":"10.1016/j.jfp.2024.100412","DOIUrl":"10.1016/j.jfp.2024.100412","url":null,"abstract":"<p><p>In recent years, shifting consumer demands have led to changes in the types of foods produced and how consumers obtain them. A growing demand for non-meat-based proteins has led to the development of new plant-based protein products. Simultaneously, there has been an increase in subscription-based meal services. In 2022, a subscription-based meal service, Daily Harvest, launched a new plant-based protein line of products called Crumbles. Shortly, thereafter, consumer complaints of gastrointestinal symptoms were heard, and Daily Harvest recalled the French Lentil and Leek Crumbles, which contained a unique ingredient, tara flour. We obtained case data from the Marler Clark law firm and conducted an epidemiologic investigation of the relationship between illness and consumption of food products distributed by Daily Harvest. We independently reviewed data on 338 people, including 264 people with supplemental food exposure information, and calculated minimal attack rates. Of 264 people who completed the supplemental survey, all (100%) consumed the Lentil and Leek Crumbles. Minimal attack rates were highest for the Lentil and Leek Crumbles (1.4%) followed by the Walnut and Thyme Crumbles (0.45%). Among 213 subscribers, the minimal attack rate was highest for those who purchased three or more units of Lentil and Leek Crumbles (3.72%) compared to those who purchased two units (2.28%) or one unit (1.50%). The strength of the association and the increased risk of illness among persons who consumed Lentil and Leek Crumbles, but not other products that shared ingredients (other than tara flour) with Lentil and Leek Crumbles, suggests that tara flour was likely the source of illness, although a specific etiology remains unknown. This study highlights the value of using nontraditional data to identify sources of illness. Further research is needed to understand the safety of tara flour for human consumption.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100412"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142693069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Improved Sanitation Standard Operating Procedures on Microbial Populations at Three Tree Fruit Packing Facilities.","authors":"M Laura Rolon, Marysabel Mendez Acevedo, Priscilla Sinclair, Dumitru Macarisin, Luke F LaBorde, Jasna Kovac","doi":"10.1016/j.jfp.2024.100436","DOIUrl":"10.1016/j.jfp.2024.100436","url":null,"abstract":"<p><p>Cleaning and sanitizing are of vital importance to control Listeria monocytogenes in food processing facilities. Here, we evaluated the effect of four cleaning and sanitation standard operating procedures (SSOPs; T1, T2, T3, T4) on the reduction of total aerobic mesophilic microorganisms, the occurrence of L. monocytogenes, and the microbiota composition in three tree fruit packing facilities (F1, F2, and F3) over two packing seasons (Y1 and Y2). Environmental samples were collected from non-food contact surfaces before and after the application of SSOPs. Total aerobic bacteria were quantified using a standard plate count method, and Listeria spp. and L. monocytogenes concentration was quantified using a Most Probable Number method. Amplicon sequencing was used to determine bacterial and fungal microbiota composition, and Nanopore sequencing was used to detect functional elements in the microbiota that could promote the survival and persistence of L. monocytogenes in the studied environments. The use of SSOPs reduced the total bacterial load by 0.27-2.48 log₁₀ CFU/swab (p ≤ 0.001). Among the treatments tested, the inclusion of a biofilm remover in T4 was most effective in significantly reducing the total Listeria spp. concentration by 1.57-1.27 log₁₀ MPN/swab (p < 0.02) and the frequency of L. monocytogenes, although the latter was not statistically significant. We observed inconsistent changes in the bacterial and fungal microbiota composition due to the application of cleaning and sanitizing SSOPs, which may be due to the presence of dead DNA after the treatment. Using Nanopore sequencing, we detected functional elements related to biofilm formation and stress resistance in the microbiomes of the studied environments. Overall, our study shows that the implementation of SSOPs improved the sanitation outcomes in tree fruit packing facilities. There is a need for the future work to focus on optimizing and validating the standard operating procedures, especially in the areas in which SSOPs were less effective, such as those covered with wax residues.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100436"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Safety Knowledge, Attitudes, and Practices among Vegetable Handlers in Bangladesh.","authors":"Ismat Ara Begum, Mohammad Jahangir Alam, Bhavani Shankar, Tamanna Mastura, Gregory Cooper, Karl Rich, Panam Parikh, Nazmun N Ratna, Suneetha Kadiyala","doi":"10.1016/j.jfp.2024.100428","DOIUrl":"10.1016/j.jfp.2024.100428","url":null,"abstract":"<p><p>This study delves into the Knowledge, Attitudes, and Practices of vegetable handlers in Jashore Sadar, Bangladesh, specifically focusing on the crucial significance of food safety across the entire farm-to-fork process. Integrating quantitative and qualitative data provides a multifaceted depiction of this pivotal component within the food supply chain. Ten focus group discussions were conducted, and in total, 50 vegetable handlers were interviewed separately. In the survey, there were 17 questions on food safety knowledge, 16 on food safety attitudes, and 17 on food safety-related practices followed by vegetable handlers. We found that while approximately 60% of handlers had good knowledge about food safety, only about one-quarter of the interviewed vegetable handlers had good attitudes and practices toward food safety. The attitudes and practices of individuals involved in handling vegetables demonstrate a complex range of variations shaped by factors such as educational background, prior experience, and availability of food safety training. Concerns regarding the rising expenses linked to adherence to food safety regulations and a perceived lack of accountability among those involved were also noted. The interviewed wholesaler group reported that approximately BDT 100-150 (USD 0.91-1.37¹)/maund¹ was incurred in maintaining proper safety practices, while the interviewed retailer group said costs would increase by BDT 20-40 (USD 0.18-0.36)/maund if they followed proper handling practices. It is important to note that vegetable handlers recognize the favorable economic consequences of implementing appropriate food safety measures. This study highlights the significance of implementing focused educational and policy interventions to address knowledge disparities and encourage the adoption of food safety procedures among individuals involved in handling vegetables.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100428"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11718158/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142813138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}