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.
Making food packaging more sustainable is a complex process. Research has shown that specific knowledge is needed to support packaging developers to holistically improve the sustainability of packaging. Within this study we aim to provide insights in the various tradeoffs designers face with the aim to provide insights for future sustainable food packaging (re)design endeavors. The study consists of analyzing and coding 19 reports in which bachelor students worked on assignments ranging from (1) analyzing the supply chain of a food product-packaging combination to (2) redesigning a specific food packaging. We identified 6 tradeoffs: (1) Perceived Sustainability vs. Achieved Sustainability, (2) Food Waste vs. Sustainability, (3) Branding vs. Sustainability, (4) Product Visibility vs. Sustainability, (5) Costs vs. Sustainability, and (6) Use Convenience vs Sustainability. We compared the six tradeoffs with literature. Two tradeoffs can be seen as additional to topics mentioned within literature, namely product visibility and use convenience. In addition, while preventing food waste is mentioned as an important functionality of food packaging, this functionality seems to be underexposed within practice.
MULTIFILE
Nearly all waterborne products, such as food, beverages, pharmaceuticals, paints, biological (medical) samples, cosmetics and wood require preservation to prevent decomposition of the product due to microbial growth. Most non-food preservatives such as isothiazolinones, bronopol, and pyrithiones, are derived from oil and are increasingly more strictly regulated due to hazards such as ecotoxicity, sensibilization and development of allergies. The low legally permitted concentrations will not only become too low to realize preservation, they will also induce antimicrobial resistance. A chemical transition towards new, innovative, biobased, and eco-friendly preservatives is therefore required. Wydo NBD is dedicated to research towards sustainable ingredients for waterborne paints. For this, together with the Hanze University, non-hazardous, eco-friendly and biobased natural preservatives will be identified and further developed towards marketable products. The knowledge obtained in this project will contribute to the development of biological (paint) conservatives knowledge and improvement of current production methods of Wydo, with the potential for wider application in food and medical products. This project aims to identify natural antimicrobial additives and consists of three consecutive stages. First, an extensive, unbiased bioinformatics guided literature mining will be performed to find relationships between biological antimicrobial compounds and microbes found in paint. The most promising antimicrobials from this mining will be made available by chemical synthesis. Subsequently, the compounds will be assessed for their potential as novel natural preservatives for waterborne paints, by testing for their antimicrobial activity and stability.
Nearly all waterborne products, such as food, beverages, pharmaceuticals, paints, biological (medical) samples, cosmetics and wood require preservation to prevent decomposition of the product due to microbial growth. Most non-food preservatives such as isothiazolinones, bronopol, and pyrithiones, are derived from oil and are increasingly more strictly regulated due to hazards such as ecotoxicity, sensibilization and development of allergies. The low legally permitted concentrations will not only become too low to realize preservation, they will also induce antimicrobial resistance. A chemical transition towards new, innovative, biobased, and eco-friendly preservatives is therefore required. Wydo NBD is dedicated to research towards sustainable ingredients for waterborne paints. For this, together with the Hanze University, non-hazardous, eco-friendly and biobased natural preservatives will be identified and further developed towards marketable products. The knowledge obtained in this project will contribute to the development of biological (paint) conservatives knowledge and improvement of current production methods of Wydo, with the potential for wider application in food and medical products.This project aims to identify natural antimicrobial additives and consists of three consecutive stages. First, an extensive, unbiased bioinformatics guided literature mining will be performed to find relationships between biological antimicrobial compounds and microbes found in paint. The most promising antimicrobials from this mining will be made available by chemical synthesis. Subsequently, the compounds will be assessed for their potential as novel natural preservatives for waterborne paints, by testing for their antimicrobial activity and stability
