Previous research demonstrated the influence of food safety climate on the food safety output of food companies on an organizational (company) level. At the individual level, the relation between ...food safety climate and employees' food safety behavior still has to be unraveled. Therefore, the conceptual food safety culture model of De Boeck, Jacxsens, Bollaerts, and Vlerick (2015) was expanded by introducing food safety behavior (composed of food safety compliance and participation, which represent obligated food safety related activities and the achievement of additional voluntary food safety related activities), knowledge, motivation, burnout and jobstress of the individual employees in the organization.
In the present study the relationship between food safety climate and food safety behavior was investigated. Food safety knowledge and motivation were proposed as mediators, explaining the relationship between climate and behavior. Additionally, jobstress and burnout were proposed as moderators, influencing the strength of this relationship. This conceptual model was tested through statistical analysis with data (n = 85) collected from two Belgian vegetable processing companies through self-assessment surveys.
A positive relationship between food safety climate and employees' behavior was found. Mediation analysis showed that knowledge is a partial mediator between food safety climate and compliance, participation and behavior, which means that knowledge cannot fully explain this relationship. Motivation is a partial mediator between food safety climate and compliance and behavior only. The moderation effect between jobstress and burnout was not confirmed. These results demonstrate the direct (without mediation) and indirect effect (through motivation and knowledge) of food safety climate on employees' behavior and illustrate the key role of employees' behavior and well-being for governing food safety in a company. This study suggests that human factors might impact the implementation and follow-up of a food safety management system and recommends a more human behavioral approach for the food safety management in food companies.
•An extended food safety culture conceptual model is proposed.•The relation between food safety climate and food safety behavior is investigated.•A positive relation between food safety climate and employees'behavior was found.•Food safety motivation and knowledge are partial mediators in the relationship.•No moderation effect of burnout and jobstress could be proven.
Thymol has efficient bactericidal activity against a variety of pathogenic bacteria, but the bactericidal mechanism against Vibrio parahemolyticus (V. parahemolyticus) has rarely been reported. In ...the current study, we investigated the bactericidal mechanism of thymol against V. parahemolyticus. The Results revealed that 150 μg/mL of thymol had 99.9% bactericidal activity on V. parahemolyticus. Intracellular bursts of reactive oxygen species (ROS), Fe2+accumulation, lipid peroxidation, and DNA breakage were checked by cell staining. The exogenous addition of H2O2 and catalase promoted and alleviated thymol-induced cell death to a certain extent, respectively, and the addition of the ferroptosis inhibitor Liproxstatin-1 also alleviated thymol-induced cell death, confirming that thymol induced Fenton-reaction-dependent ferroptosis in V. parahemolyticus. Proteomic analysis revealed that relevant proteins involved in ROS production, lipid peroxidation accumulation, and DNA repair were significantly upregulated after thymol treatment. Molecular docking revealed two potential binding sites (amino acids 46H and 42F) between thymol and ferritin, and thymol could promote the release of Fe2+ from ferritin proteins through in vitro interactions analyzed. Therefore, we hypothesized that ferritin as a potential target may mediate thymol-induced ferroptosis in V. parahemolyticus. This study provides new ideas for the development of natural inhibitors for controlling V. parahemolyticus in aquatic products.
Cadmium (Cd) is a hazardous element that may jeopardize environmental safety and human health through biotransfer and trophic accumulation. Here, we tested Cd toxicity on cotton plants, cotton ...bollworms, and their responses. Results demonstrated that Cd accumulated in plant roots, aerial parts, insect larvae, pupae, and frass in a dose-dependent pattern. The ∼9.35 mg kg–1 of Cd in plant aerial parts, ∼3.68 in larvae, ∼6.43 in pupae, and high transfer coefficient (∼5.59) indicate significant mobility. The ∼19.61 mg kg–1 of Cd in larvae frass suggests an effective detoxification strategy, while BAFcotton (∼1.14) and BAFworm (∼0.54) indicated low bioaccumulation. Cadmium exposure resulted in compromised plant growth and yield as well as alterations in photosynthetic pigment contents, antioxidant enzyme activities, and certain life history traits of cotton bollworms. Furthermore, carboxylesterase activity and encapsulation rates of insect larvae decreased with increasing Cd concentrations, whereas acetylcholinesterase, phenol oxidase, glutathione S-transferase, and multifunctional oxidase exhibited hormesis responses.
Cypermethrin (CP) is a neurotoxic insecticide found accumulated in oysters, one of the most commonly consumed seafoods, posing potential health risks to the human body. We designed a gastrointestinal ...tracing method allowing for accurate quantification of the propulsion of chyme and further established the mouse in vivo digestion model to explore the behavior of CP in the digestion of raw, steamed, and roasted oysters. The results showed that bioaccumulation of CP in oysters may be accompanied by the biotransformation of CP. Thermal processing decreased both the CP content in oysters and its bioaccessibility. The small intestine is the main site for CP digestion and absorption. The cis-isomers of CP might finally accumulate in the body at a higher ratio and further become the predominant configuration for toxic effects. Taken together, the study contributes to the risk assessment of the dietary exposure of CP from aquatic products.
Deoxynivalenol (DON) is a common agricultural mycotoxin that is chemically stable and not easily removed from cereal foods. When organisms consume food made from contaminated crops, it can be ...hazardous to their health. Numerous studies in recent years have found that hesperidin (HDN) has hepatoprotective effects on a wide range of toxins. However, few scholars have explored the potential of HDN in attenuating DON-induced liver injury. In this study, we established a low-dose DON exposure model and intervened with three doses of HDN, acting on male C57 BL/6 mice and AML12 cells, which served as in vivo and in vitro models, respectively, to investigate the protective mechanism of HDN against DON exposure-induced liver injury. The results suggested that DON disrupted hepatic autophagic fluxes, thereby impairing liver structure and function, and HDN significantly attenuated these changes. Further studies revealed that HDN alleviated DON-induced excessive autophagy through the mTOR pathway and DON-induced lysosomal dysfunction through the AKT/GSK3β/TFEB pathway. Overall, our study suggested that HDN could ameliorate DON-induced autophagy flux disorders via the mTOR pathway and the AKT/GSK3β/TFEB pathway, thereby reducing liver injury.
Taking food safety culture into account is a promising way to improve food safety performance in the food industry. Food safety culture (FS-culture) research is expanding from an organisational ...perspective to include characteristics of the internal and external company environment. In this study, the prevailing food safety culture in 17 food companies from four countries on three continents (Africa, Asia and Europe) was assessed in view of food safety governance and national values. The internal environment characteristics, i.e. food safety vision, food safety program and food production system vulnerability, were also assessed. Statistical analysis revealed little variation in FS-culture scores between the companies within the same country. Overall the FS-culture for Greek and Zambian companies was scored proactive, while for Chinese and Tanzanian companies an active score was achieved. Both the internal and external company environment seemed to influence the prevailing FS-culture. Cluster analysis showed that Tanzanian and Zambian companies exhibited similarities in the implementation of food safety programs, and in their national values and food safety governance as compared to Greece and China. Food safety governance was reflected in the food safety programs and supportiveness of the organisation to food safety and hygiene. All cultural dimensions were correlated with risk perceptions, with masculinity and long-term orientation also significantly correlated with the enabling conditions and attitude. Understanding how national values and food safety governance approaches differently influence food safety culture is expected to enable formulation of best approaches tailored for companies operating in countries with different company environments, to improve food safety performance.
•Prevailing food safety culture is correlated with food safety performance.•Knowledge of a company's environment is vital to understand its food safety culture.•National values could have a role in an organisation's food safety culture.
To improve food safety interventions and policy actions, it is important to investigate factors that affect the food safety behavior of consumers in the domestic environment. This study is the result ...of a combination of two other studies. The Expert Study applied the Delphi method to organize responses and opinions of food safety experts in Vietnam to investigate critical factors affecting food safety behavior. The Disadvantaged People Study was implemented to investigate potential factors from the perspectives of disadvantaged people preparing meals for their families or feeding themselves. The final set of factors was compiled when both studies had been completed, and includes demographic factors, motivation factors (knowledge about causes of food-borne illness and safe food handling practices; perceived risk of food-borne illness and safe food handling practices), enabling factors (being informed with food safety guidance; availability of appropriate tools, space, and resources; and lifestyle), and maintaining factors (habits and heuristics; food preferences; and societal and social influences). Efforts to improve consumers’ food safety behavior should pay more attention to contextual factors to be in line with local norms, and address various factors preventing food-borne diseases in the domestic environment.
•The research combined two studies: the Expert Study and the Disadvantaged People Study.•The factors affecting consumers' food safety behavior were explored from multiple perspectives.•Four identified domain factors incorporating nine factors designed to improve consumers' food safety behavior.
Up to now scientific research focused on analytical methods, food processing technology and product formulations as technological solutions and food safety management systems as managerial solutions ...to improve the hygiene and safety status of food products along the food supply chain. However, in practice, a well elaborated and ‘fit for purpose’ food safety management system, does not always guarantee the highest level of food safety and hygiene and a stable system output. Human behavior (e.g. the actual execution of procedures), and decision making is influenced by the perceived food safety climate in an organization.
The aim of this work was to set a definition for food safety climate and culture and to develop and validate a tool to assess the food safety climate in food companies.
A definition of food safety culture and food safety climate is offered and key components are identified. Next, a self-assessment tool with twenty eight indicators and a Likert based answer scale was developed and validated by experts and tested in a pilot study. The proposed tool enables food companies to go beyond traditional food safety management, based on technological and managerial approaches, and mirrors the human dimension in food safety.
•A definition and conceptual model for food safety culture was developed.•A definition for food safety climate was developed.•Components are leadership, communication, commitment, resources and risk awareness.•A food safety climate self-assessment tool with 28 indicators was developed.•The tool was validated by experts in the field of food safety and applied in a case study.
PDF
