Food safety in vulnerable populations: A perspective on the challenges and solutions.

Vulnerable populations are a particular group that are not capable of fending for themselves due to a number of limitations. Among many things, of particular concern is the food safety challenges faced by these individuals and the high risk of susceptibility to foodborne diseases. In this paper, an attempt is made to point out the various challenges faced by vulnerable populations that make them more susceptible to foodborne illness than other healthy adults. Also, the paper highlights possible improvement pathways through which these people can have access to safe and nutritious food, and the current interventional steps taken to address the food safety risk associated with food handling activities of food meant for vulnerable groups.

Exploring Bacillus subtilis: Ecology, biotechnological applications, and future prospects.

From its early identification by Christian Gottfried Ehrenberg to its current prominence in scientific research, Bacillus subtilis (B. subtilis) has emerged as a foundational model organism in microbiology. This comprehensive review delves deep into its genetic, physiological, and biochemical intricacies, revealing a sophisticated cellular blueprint. With the incorporation of advanced techniques such as clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 9 and integrative computational methodologies, the potential applications of B. subtilis span diverse sectors. These encompass its significant contributions to biotechnology, agriculture, and medical fields and its potential for aiding environmental cleanup efforts. Yet, as we move forward, we must grapple with concerns related to safety, ethics, and the practical implementation of our lab findings in everyday scenarios. As our understanding of B. subtilis deepens, it is evident that its contributions will be central to pioneering sustainable solutions for global challenges in the years to come.

Closing the loop: A framework for tackling single-use plastic waste in the food and beverage industry through circular economy- a review.

The escalating threat of plastic pollution necessitates urgent and immediate action, particularly within the food and beverage (F&B) industry, a significant contributor to single-use plastic waste (SUP). As the global population surges, so does the consumption of single-use plastics in the F&B sector, perpetuating a linear economy model characterized by a 'take, make, use, dispose' approach. This model significantly exacerbates plastic waste issues, with projections indicating an alarming increase in plastic outputs by 2050 if current practices continue. Against this backdrop, the circular economy presents a viable alternative, with its emphasis on resource retention, recovery, and the extension of product lifecycles. This study delves into the problems posed by single-use plastics, introduces the circular economy as a sustainable model, and explores effective strategies for the recycling and reuse of plastic waste within this framework. By examining the environmental impact of SUP in the F&B sector and advocating for the adoption of circular economy principles, this paper underscores a critical pathway towards sustainable solutions in the battle against plastic pollution. In conclusion, the transition to a circular economy, underpinned by global collaboration and the proactive implementation of supportive policies, is imperative for reducing the environmental footprint of single-use plastics and fostering a sustainable future.

A study on the effect of natural products against the transmission of B.1.1.529 Omicron.

BACKGROUND: The recent outbreak of the Coronavirus pandemic resulted in a successful vaccination program launched by the World Health Organization. However, a large population is still unvaccinated, leading to the emergence of mutated strains like alpha, beta, delta, and B.1.1.529 (Omicron). Recent reports from the World Health Organization raised concerns about the Omicron variant, which emerged in South Africa during a surge in COVID-19 cases in November 2021. Vaccines are not proven completely effective or safe against Omicron, leading to clinical trials for combating infection by the mutated virus. The absence of suitable pharmaceuticals has led scientists and clinicians to search for alternative and supplementary therapies, including dietary patterns, to reduce the effect of mutated strains. MAIN BODY: This review analyzed Coronavirus aetiology, epidemiology, and natural products for combating Omicron. Although the literature search did not include keywords related to in silico or computational research, in silico investigations were emphasized in this study. Molecular docking was implemented to compare the interaction between natural products and Chloroquine with the ACE2 receptor protein amino acid residues of Omicron. The global Omicron infection proceeding SARS-CoV-2 vaccination was also elucidated. The docking results suggest that DGCG may bind to the ACE2 receptor three times more effectively than standard chloroquine. CONCLUSION: The emergence of the Omicron variant has highlighted the need for alternative therapies to reduce the impact of mutated strains. The current review suggests that natural products such as DGCG may be effective in binding to the ACE2 receptor and combating the Omicron variant, however, further research is required to validate the results of this study and explore the potential of natural products to mitigate COVID-19.

Recent advances in the diagnosis and management of typhoid fever in Africa: A review.

Typhoid fever, a classical disease of enteric origin caused by Salmonella species of bacteria, is among the most important diseases threatening public health in Africa. The African continent is a marker for both low resources within the healthcare system and poor disease control policy formulations in managing endemic infectious diseases. Since the colonial era, the Widal serological test has been used to confirm typhoid fever in Africa, however recent studies recommend blood culture, and when blood culture cannot be obtained, clinical findings, laboratory Widal test confirmation, and ruling out other febrile illnesses as confirmatory pathway to diagnose typhoid fever in Africa. Managing typhoid fever relies on antimicrobials. In 1980s chloramphenicol was the medication of choice. Years later, amoxicillin and co-trimoxazole were adopted. However, the instantaneous rise of resistant strains of Salmonella enterica confers an important challenge to treat the burdensome enteric fever. The current treatment algorithm of typhoid fever in Africa relies significantly on the use of fluoroquinolones, macrolides, and cephalosporins. Developed nations have successfully addressed and controlled typhoid fever via improvement in accessing safe water and food, better sanitary and hygienic behaviours, and vaccines development. Nevertheless, there is significant evidence to infer improvement in the diagnosis management of typhoid fever over the last few decades, and efforts are underway to control the disease spread in Africa. This review aims to provide an overview of the latest developments in typhoid fever diagnosis and management in Africa and provide key recommendations for a coordinated approach to mitigate typhoid in the continent.

Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing.

Ensuring the safety of food products is critical to food production and processing. In food processing and production, several standard guidelines are implemented to achieve acceptable food quality and safety. This notwithstanding, due to human limitations, processed foods are often contaminated either with microorganisms, microbial byproducts, or chemical agents, resulting in the compromise of product quality with far-reaching consequences including foodborne diseases, food intoxication, and food recall. Transitioning from manual food processing to automation-aided food processing (smart food processing) which is guided by artificial intelligence will guarantee the safety and quality of food. However, this will require huge investments in terms of resources, technologies, and expertise. This study reviews the potential of artificial intelligence in food processing. In addition, it presents the technologies and methods with potential applications in implementing automated technology-aided processing. A conceptual design for an automated food processing line comprised of various operational layers and processes targeted at enhancing the microbial safety and quality assurance of liquid foods such as milk and beverages is elaborated.

Russia-Ukraine conflict and COVID-19: a double burden for Ukraine's healthcare system and a concern for global citizens.

The conflict between Ukraine and Russia significantly influences the healthcare sector. The ongoing COVID-19 pandemic and the armed conflict have badly devastated the established healthcare system. Only 36.08% of the Ukrainian population has received the COVID-19 vaccination, with the majority receiving two doses, and currently, Ukraine records the highest mortality rate in the world. In addition to the conflict injuries, increased susceptible deaths to COVID-19 can be found due to inadequate vaccination rates for the disease. To save their lives and for their well-being, many individuals have been relocating to the underground metro stations, other cities, nearby towns and countries. In these settings, social distancing, hand sanitation and wearing masks are not prioritised. In the current circumstances, the broken healthcare system needs to be rebuilt, and the Non-Governmental Organizations (NGOs), doctors and all the front-line workers should extend their humanitarian support to the Ukrainian population. Conclusion: It is an arduous task for healthcare organisations to supply vaccines and medicines in this 'armed conflict' between Russia and Ukraine. This can only happen when both parties extend their support to rebuild the shattered healthcare infrastructure.

Poliovirus returns to the UK after nearly 40 years: current efforts and future recommendations.

On 22 June 2022, the UK Health Security Agency declared a 'rare national incidence' after finding poliovirus in sewage in London for the first time in nearly 40 years. Although no cases of the disease or accompanying paralysis have been documented, the general public's risk is considered minimal. However, public health experts recommend that families are up to date on their polio vaccines to decrease the chance of harm. This article discusses the epidemiology of poliovirus by examining the aetiology of the disease and current mitigation policies implemented to prevent the spread of type 2 vaccine-deceived poliovirus in the UK. Finally, by examining the clinical features of polio, which range from mild gastroenteritis episodes, respiratory sickness, malaise and severe paralysis type, this article offers an advice on particular therapies and tactics to avoid poliovirus outbreaks and other future outbreaks.

Improving access to maternal care in Africa through telemedicine and digital health.

Access to maternal health care is limited for women in Africa, while it remains a crucial determinant of maternal mortality and morbidity. The utilization of telemedicine and digital health can help remove barriers to access through economical and geographical convenience. In addition, feasible frameworks operating on themes such as technology, user acceptance, short-term and long-term funding, organizational factors, and political and legislative aspects can help overcome implementation challenges that persist in Africa and permit maximal utilization of telehealth to enhance maternal outcomes.

Sous vide processing: a viable approach for the assurance of microbial food safety.

As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review.

Extending shelf-life of food, ensuring it is safe for consumers and meeting regulatory standards is the food industry's governing principle. Food safety is an essential aspect of food processing. Spores-forming microbes such as Bacillus spp. and Clostridium spp. are problematic in the food industry because of their ability to form endospores and survive processing conditions. Hence, their germination in food poses a threat to both shelf-life and safety of food. This paper reports on the current state of supercritical fluid carbon dioxide (SF-CO2) application in the inactivation of spores-forming microbes in food. Unlike high hydrostatic pressure and thermal processes which struggle to deactivate and destroy spores, and if they do, it impacts adversely on the food nutritional and quality attributes. This technique is viable to inactivate spores and maintain the foods structural and nutritional characteristics. The mechanisms of inactivation can be grouped into: (1) release of cellular content due to rupture of the cell wall, coat and cortex, and disruption of membranes, (2) degradation of proteins as a result of interaction with permeated and penetrated SF-CO2 and (3) deactivation of enzymatic activities. It was discovered that the synergistic effect of ultrasound another non-thermal technique or addition of co-solvent such as water, hydrogen peroxide and ethanol or antimicrobial peptide greatly enhanced inactivation of spores. This work harmonizes published perspectives on spores' inactivation mechanisms, and will help inform further research into the application of SF-CO2 in the sterilization of food products.

Dengue fever outbreak in Cook Island: A rising concern, efforts, challenges, and future recommendations.

The Cook Island government has made several efforts to ensure zero confirmed cases and transmission of COVID-19, especially among visiting travelers. However, the Cook Island ministry of health has to deal with the new strain of dengue fever outbreak, known as dengue fever type 2 (DEN-2), by adopting several measures to control its spread, especially in the affected parts of the subtropical country. This paper aims to describe the dengue fever response taken in Cook Island and suggest recommendations to control the risk of transmission in endemic parts of the world.

Bird flu outbreak amidst COVID-19 pandemic in South Africa: Efforts and challenges at hand.

Over the months of April and May 2021, South Africa has witnessed several outbreaks of highly infective avian influenza (H5N1) in different poultry farms. This came as a shock to a country that was already battling with the deadly COVID-19 pandemic. The emergence of the virus has spurred import bans and massive culls in the poultry business. Local experts have also called for a restriction on the movement of people and cars in and out of their chicken farms. Employees have also been encouraged to shower in the mornings when they arrive at the farms and wear fresh clothes, as the flu spreads very quickly. In a country that is already facing the economic implications of the COVID-19, this has the potential to cause a significant dent in the economy, as well as severely impact people's day-to-day life. Bird flu-also called avian influenza-is a viral infection that can infect not only birds but also humans and other animals. The threat of a new influenza pandemic has prompted countries to draft national strategic preparedness plans to prevent, contain and mitigate the next human influenza pandemic. This paper describes the South African burden, current efforts, and preparedness against the avian influenza virus.

Lassa fever amidst the COVID-19 pandemic in Africa: A rising concern, efforts, challenges, and future recommendations.

Lassa fever, caused by the Lassa virus of the Arenaviruses family, is a re-emerging public health concern that has led to 300,000 infections and 5000 deaths annually in Africa. Highly prevalent in Sierra Leone, Liberia, Guinea, Nigeria, Côte d'lvoire, Ghana, Togo, and Benin, patients infected with the virus can manifest with cough, sore throat, headache, nausea, and vomiting among other symptoms. Coexisting with the coronavirus disease 2019 (COVID-19) pandemic and its impacts, cases of Lassa fever in the African population have been reported to decrease due to hesitancy in visiting clinics that leads to unreported cases-all contributing to a silent outbreak in West Africa. Thus, to overcome current burdens, gaps, and challenges caused by Lassa fever amidst COVID-19 in Africa, various recommendations for efficient control of transmission, measures for disease containment, and strategies to correct misperceptions were made.

Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods.

Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages.

Introduction: Kefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia fermentans isolated from traditional kefir beverages. Method: First, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC). Result: Among the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe. Discussion: Although the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract.

Assessing the vulnerability of food supply chains to climate change-induced disruptions.

Climate change is one of the most significant challenges worldwide. There is strong evidence from research that climate change will impact several food chain-related elements such as agricultural output, incomes, prices, food access, food quality, and food safety. This scoping review seeks to outline the state of knowledge of the food supply chain's vulnerability to climate change and to identify existing literature that may guide future research, policy, and decision-making aimed at enhancing the resilience of the food supply chain. A total of 1526 publications were identified using the SCOPUS database, of which 67 were selected for the present study. The vulnerability assessment methods as well as the adaptation and resilience measures that have been employed to alleviate the impact of climate change in the food supply chain were discussed. The results revealed a growing number of publications providing evidence of the weakening of the food supply chain due to climate change and extreme weather events. Our assessment demonstrated the need to broaden research into the entire food supply chain and various forms of climatic variability because most studies have concentrated on the relationships between climatic fluctuations (especially extreme rainfall, temperatures, and drought) and production. A lack of knowledge about the effects of climate change on the food supply chain and the underlying socio-economic consequences could result in underperformance or failure of the food supply chain.