The emergence of Bovine Spongiform Encephalopathy (BSE) or “mad cow” disease has forced new practices in raising of cattle, risk management in abattoirs, marketable cuts of meat and disposal of potentially infective material. The Canadian Food Inspection Agency defines BSE as a progressive, fatal disease of the nervous system of cattle. In 1996 BSE became a human health issue when a link was discovered between BSE and a new variation of Creutzfeldt-Jacob disease (vCJD), a devastating and incurable disease with a very low-probability of infection but a high fatality rate (Collinge, 1999). To avert further BSE and potential vCJD cases, new policies need to be implemented (CFIA, 2007b; CFIA, 2007b; CFIA, 2008; DEFRA, 2004; OIE, 2007). These policies would not only protects the health of consumers in Canada, they are a prerequisite to exporting Canadian meat products. Failure to enact risk reduction measures has had devastating economic impacts (FDA, 2005; Hill, 2005; Mitura & Di Pietro, 2004; Poulin & Boame, 2003). However, not all technologies being used to manage the risk of prion diseases are deemed effective, and many have strong economies of scale which if implemented may well exclude small scale farming and slaughterhouses, unless consumers accept much higher cost products. Creating an effective management plan for animal by-products (ABPs) is a complex issue involving multiple conflicting objectives. In order to meet the objectives, the CFIA has approved five management options that offer varying levels of risk management while imposing different environmental, social and economic costs. The costs of these are linked to the operational scale and technology being considered. Furthermore, stakeholders are likely to be sensitive to different attributes of these options and design of successful policies. The focus of this research is on the tradeoff between managing the human health risk of exposure to the BSE prion and the economics of managing this risk while retaining consumer demand. The challenge lies in discovering alternative means of managing livestock waste tissue that are practical for producers and regulators and are attractive to consumers. This challenge was addressed by asking the following two questions: 1. What is the cost and effectiveness of different waste disposal options for British Columbia? 2. What is the extent of consumer willingness to share in the costs of increased food safety? In answering these questions a two stage methodology was designed. The first stage was a technological analysis whereby each was characterized and compared to the extent in which they satisfied operational objectives. The second stage was conducted through an online survey whereby we gather information on the following three broad categories, demographics, determinants of purchasing behaviour and willingness to pay for varying levels of food safety. The results of the technological analysis show that the technology of choice varies based on stakeholder preference. The survey results confirm earlier results that consumers value food safety and they are willing to pay to mitigate food safety risks (Hammitt, 1990; Latouche, Rainelli, & Vermersch, 1998; Loureiro, McCluskey, & Mittelhammer, 2003; McCluskey, Grimsrud, Ouchi, & Wahl, 2005; Röhr, Lüddecke, Drusch, Müller, & Alvensleben, 2005) Within the context of beef selection survey respondents are willing to pay up close to 184 cents per pound of beef more than they are currently paying and the study has highlighted the following two predictors of for this tendency: 1. Consumer willingness to pay for organic food and: 2. Respondent level of concern regarding food borne illnesses In terms of policy selection, regulations in BC should impose risk reduction measures that achieve considerable levels of risk management, communicate this clearly to the public as well as the impact of these measures on production costs and provide a means whereby consumers can select for this attribute, such as a labeling program. / Science, Faculty of / Resources, Environment and Sustainability (IRES), Institute for / Graduate

Introduction: Food safety is widely recognised as one of the problems in the fight for improving public health. Many governments are trying to improve public health through reducing foodborne illnesses and setting the climate for implementing HACCP-based food safety management systems (FSMS). Following the global trend, Abu Dhabi Food Control Authority (ADFCA) launched the HACCP for Catering Project (2010 – 2014), which aimed at helping foodservice businesses, licensed in the Emirate of Abu Dhabi, in implementing HACCP-based FSMS. Purpose: The project team recognised the limited resources and the diversity in education levels, ethnic backgrounds, and number of languages spoken among managers/supervisors and food handlers, as points of concern in the small independent restaurant (SIR) subsector. Thus, the Salamt Zadna (SZ) initiative, a simplified FSMS, was developed to train SIRs on implementing a set of safe operating procedures to improve compliance with food safety laws and regulations. Previous studies in the GCC region have mainly focused on governments’ attempts to enhance public health by developing laws, regulations, and policies, and recounting the barriers to implementing food safety controls. Methodology: This thesis took a different approach to food safety issues in the GCC region. It is comprised of two studies, which were conducted in two groups of SIRs – seven SZ participants and five non-participants – licensed in Al Ain, a major city in the Emirate of Abu Dhabi. The first explored awareness and understanding of food safety, related laws, regulations, and policies, and attitudes towards ADFCA services and inspectors, among managers/supervisors, by interviewing them. The second examined the efficacy of SZ in improving food handlers’ food-safety behaviours by observing their conduct, and comparing between the two SIR groups. Results: The study indicated low levels of awareness and understanding of food safety, related laws, regulations, and policies, in both groups of managers/supervisors; regardless of whether or not they were SZ Cparticipants. Both groups of interviewees expressed both negative and positive attitudes towards ADFCA’s services and inspectors; sometimes by the same interviewees, within the same, or between the two groups. However, SZ participating SIRs were slightly more positive than their counterparts. Key results highlighted the low impact of SZ on changing food handlers’ behaviours, except in two areas; namely, the food handlers working in SZ-participating SIRs scored higher than the other group in handwashing and changing gloves between handling raw meats and other foods. Implications: This research adds a new dimension to the food safety profile of the UAE, since it is the first of its kind in the UAE and the region as a whole. Its originality opens the door for other researchers to increase the volume of research in this field, which would help in understanding and tackling the barriers to improving the food safety status in the country, as well as the region.

4 p. / School gardens provide great teaching opportunities, while also encouraging healthy lifestyle choices. With sustainable school gardens growing more popular statewide, interest in serving garden grown produce in the school cafeteria is increasing. This article will help schools navigate the system for certifying their school garden and follow Standard Operating Procedures currently recommended.

<p dir="ltr">Historically, low-moisture foods were considered to have minimal microbial risks due to their inability to support the growth of microorganisms. However, many high-profile multistate outbreaks and recalls have drawn research and extension attention to low-moisture food safety. Contamination can occur at any stage in the supply chain, making food safety a shared responsibility among all actors from farm to fork. Fostering a positive food safety culture is essential for implementing food safety management systems, ensuring compliance, and driving the adoption of food safety-enhancing technologies, ultimately improving food safety performance across the industry. This dissertation explores the factors and best practices influencing cultural and managerial transformation in food safety and identifies challenges and needs in food safety training, education, and management, among various stakeholders in the low-moisture food industry. Chapters 2 and 3 focus on the California almond industry as a case study. Chapter 2 showcases the evolution of food safety management and culture in the almond industry following two major <i>Salmonella </i>outbreaks in the early 2000s, highlighting the role of repeated outbreaks and proactive industry leadership in driving the changes. It also examines the factors affecting the industry-wide adoption of food safety technologies. Chapter 3 evaluates current food safety training programs in almond processing facilities, detailing key advancements and barriers to effective training. Their user experiences with current food safety materials are also assessed to identify areas for improvement. Chapter 4 expands the assessment to the broader U.S. low-moisture food industry, investigating best practices and barriers in improving food safety culture, and assessing challenges and data gaps in continual food safety improvement. Moving further downstream in the supply chain, Chapter 5 shifts focus to retail food establishments, specifically Asian restaurants, exploring their handling practices of dried wood ear mushrooms, a culturally unique low-moisture food ingredient implicated in a multistate <i>Salmonella</i> outbreak in 2020 and multiple recalls. This chapter also uncovers the unique challenges to behavioral change within this niche audience, such as cultural practices and language barriers. Findings from these studies provide valuable insights into the dynamics and complexities of cultural transformation in the food system. They also inform the development and improvement of culturally tailored training and educational programs, and guide future research directions, continuously strengthening food safety culture and performance in the low-moisture food sector.</p>

abstract: The true number of food borne illness occurrences that stem from the home is largely unknown, but researchers believe the number is much greater than represented in national data. The focus on food safety has generally been directed at food service establishments, which have made great strides at improving the methods of how their food is prepared. However, that same drive for proper food safety education is lacking in home kitchens, where the majority of food is prepared. Young adults are among some of the riskiest food preparers, and limited research and education methods have been tested on this vulnerable population. This study examined the effect of a basic food safety intervention on consumer food safety knowledge in young adults in the United States (U.S.) over a week period. The study had a pre/post survey design, where participants answered a survey, watched a short 10-minute video, and then recompleted the same survey a week later. Ninety-one participants age 18-29 years completed the initial food safety knowledge questionnaire. Twenty-six of those participants completed both the pre- and post-intervention food safety knowledge questionnaires. A paired t-test was used to analyze changes in questionnaire scores pre/post intervention. The majority of participants were female (78.9%), Arizona State University (ASU) students (78.0%), did not have any formal food safety education (58.2%), prepared a minimum of one meal per week from home (96.7%), and had completed 0-1 college nutrition courses (64.8%). The average overall score for all participants who completed the initial questionnaire was 62.6%. For those that took both the initial questionnaire and the follow up questionnaire (n=26), their scores shifted from 66.8% to 65.5% after the intervention. Scores increased significantly only for one question post-intervention: 38.5% (n=10) to 53.8% (n=14) for the safest method for cooling a large pot of hot soup (p = 0.050). This was the first study of its kind to test a video intervention in attempts to increase food safety knowledge in young adults, and additional studies must be done to solidify the results of this study. Other means of education should be explored as well to determine the best way of reaching this population and others. / Dissertation/Thesis / Masters Thesis Nutrition 2019

acase@tulane.edu / There are an estimated 48 million cases of foodborne illness per annum in the United States, with a majority of the illnesses associated with eating in a restaurant. Previous research into the causes of foodborne illness have primarily focused on factors that are internal to the restaurant. This research examines both internal components as well as external factors from the surrounding community that could influence how a food establishment operates. Inspection data, providing the basis for this analysis, came from routine inspection reports from Maricopa County, Arizona and the State of Florida. Additional evaluations are from randomly sampled restaurants, containing information on the occurrence of specific risk factors for foodborne illness, captured from States A and B. External community demographic data from the U.S. Census Bureau’s American Community Survey was also used. The routine inspection data was analyzed using a general estimating equations approach, and the risk factor study data was analyzed via a tobit regression. This approach allowed for the identification of the specific variables and their relative effect on the food safety performance of the establishment The only external factor to have an influence on restaurant food safety performance was the level of market competition, both near the restaurant and at a further distance from the restaurant. Other socio-demographic variables of the area were not found to have a significant effect. Internal factors, such as the level of food-handling and the food-safety related training held by employees were found to have an effect on the restaurants food safety performance. This study has shown the utility in assessing the compliance status of each risk factor, and the limitations of only using a count of violations. Additionally, concordant with most facilities operating in a sanitary manner, large sample sizes are required to identify an effect from a covariate. / 1 / Adam Kramer

The endopeptidase activity assay developed for measurement of purified botulinum neurotoxin type A (BoNT/A) in clinical therapeutic preparations has been adopted to provide a specific measure of BoNT/A activity in culture supernatants of proteolytic C. botulinum type A. Electrophoretic studies and inhibition of BoNT/A activity by anti-A antibody confirmed the specificity of the assay. The minimum detection limit was 0.2 MLD50/ml indicating the assay as more sensitive than the standard mouse bioassay or any other in vitro assay available to date. Whilst the assay did not exhibit any cross reactions with non-proteolytic (saccharolytic) clostridia, proteolytic C. botulinum types B and F and C. sporogenes showed some cross reactions. The endopeptidase assay was used to investigate physiological aspects of BoNT/A production by proteolytic C. botulinum type A strain NCTC 7272. Growth studies at 15°C, 25°C and 37°C with strain NCTC 7272 demonstrated that the first appearance of BoNT/A (0.1-1.0 MLD50 ml) occurred during mid-late exponential or early stationary phase of growth. Extracellular BoNT/A formation was not proportional to viable count. Slightly more BoNT/A was detected at 25°C than 37° or 15°C. The results of BoNT/A formation by one of the growth curves at 25°C measured by the endopeptidase assay and mouse bioassays were very similar confirming the specificity of the assay. A simple method was developed to lyre the cells so that BoNT/A formation could be subsequently measured in the endopeptidase assay. The data obtained following lysis of cells and measurement of intracellular BoNT/A showed that both intracellular BoNT/A and total BoNT/A formation is not constitutive but are more closely proportional to viable count than extracellular BoNT/A. Release of BoNT/A from cells was not associated with autolysis. The conversion of BoNT/A from the single-chain to dichain form during growth has been measured. The use of the endopeptidase assay has been also exploited to study BoNT/A formation by this strain within the population of cells. There was only a four-fold difference in BoNT/A production by cells of strain NCTC 7272, and further work in this area is warranted. Attempts were made to use MAPs for the production of monoclonal antibodies to SNAP-25 following cleavage by BoNT/E. Whilst the outcome was unsuccessful, the soundness of the principle was demonstrated

No description available.

2 pp. / Cutting boards come in all shapes, sizes, colors, and are comprised of various materials such as wood, bamboo, acrylic, plastic, glass, marble, and pyroceramic. There are various steps one can take to ensure proper cutting board sanitation and food safety.

The purpose of this study was to determine food safety knowledge and practices of older adult participants in the Food Stamp Nutrition Education Program (FSNEP) in Virginia. One hundred and sixty-five FSNEP participants were assigned to two possible intervention groups, group one received the food safety lesson from the Healthy Futures Series currently used in FSNEP, while group two received the food safety lesson plus an additional food safety video. FSNEP participants completed food safety knowledge and practices questionnaires at baseline and at the end of FSNEP program. Observations of some FSNEP participants were also made. Results of this study indicate the FSNEP program was effective in making positive changes in participants' food safety knowledge and practices. However, FSNEP participants have inadequate food safety practices in the areas of proper storage of leftovers and raw ground meat, maintenance of refrigerator temperatures and use of meat thermometers. These areas should be emphasized in future food safety lessons used in FSNEP. In addition, participants who received only the current food safety lesson used in FSNEP had higher gains in food safety knowledge and practices, than participants who received both the current lesson food safety lesson and the instructional food safety video. Also, no strong relationships between demographic variables and FSNEP participants' food safety knowledge and practices were found. / Master of Science