Challenges and Opportunities in Robotic Food Handling: A Review

Despite developments in robotics and automation technologies, several challenges need to be addressed to fulfill the high demand for automating various manufacturing processes in the food industry. In our opinion, these challenges can be classified as: the development of robotic end-effectors to cope with large variations of food products with high practicality and low cost, recognition of food products and materials in 3D scenario, better understanding of fundamental information of food products including food categorization and physical properties from the viewpoint of robotic handling. In this review, we first introduce the challenges in robotic food handling and then highlight the advances in robotic end-effectors, food recognition, and fundamental information of food products related to robotic food handling. Finally, future research directions and opportunities are discussed based on an analysis of the challenges and state-of-the-art developments.

Use of Focus Groups to Identify Food Safety Risks for Older Adults in the U.S.

Older adults are vulnerable to foodborne illness; however, many do not follow safe food handling guidelines that would reduce their risk of infection. Virtual focus groups were used to explore older adults’ food handling and consumption practices and to understand how to apply the health belief model for food safety research with respect to older adults. Thirty-nine adults between the ages of 56 and 80 participated in the study. Most participants reported eating poultry and eggs, whereas few reported eating precut fruit or raw sprouts. The majority were not using a cooking thermometer for all types of poultry and did report washing raw poultry. Participants were generally resistant to the idea of heating deli meats. Most focus group participants did not perceive themselves as being personally susceptible to foodborne illness. They did, however, express food safety concerns related to specific foods, such as melons and bagged salads, and they reported taking precautions to limit health risks from these foods. Regarding the Health Belief Model, our results indicate that the construct of perceived susceptibility could be expanded to include perceived risk, which refers to an individual’s belief about the likelihood that a food might be contaminated with a foodborne pathogen. These results should be confirmed among a nationally representative sample of older adults.

Food Safety Practices and Associated Factors among Food Handlers of Fiche Town, North Shewa Zone, Ethiopia

Background. Foodborne diseases remain a major public health problem globally, but the problem is severe in developing countries like Ethiopia. The objective of this study was to assess food safety practices and associated factors among food handlers of Fiche town. Methods. A cross-sectional study was conducted among 422 food handlers working in food and drink establishments. The data were collected using a structured questionnaire and observational checklist. Data were entered and coded into SPSS for analysis. Multivariable logistic regression was used to identify the predictor variables associated with the practice of food handlers ( p < 0.05 ). Result. 61.6% of food handlers knew the potential risk of contaminating food with dirty hands, and 70% washed hands with soap before working with food. 52.8% of food handlers covered the hair with restraints. 66.8% of food handlers used outer garments, and the majority of food handlers (71.1%) had a trimmed fingernail. Two hundred thirteen (50.5%) of food handlers had good food handling practices. Medical checkup (AOR = 3.16; 95% CI 1.89, 5.26), sanitary inspection (AOR = 1.76; 95% CI 1.16, 2.69), knowledge (AOR = 2.31; 95% CI 1.53, 3.48), service year (AOR = 3.11; 95% CI 1.53, 6.31), and educational status (AOR = 3.42, 95% CI 1.29, 9.04) were found to be significantly associated with food handling practices. Conclusion. The food handlers should take various training concerning food hygiene and safety to enhance their knowledge and practice. Regular sanitary inspection of food and drink establishments is recommended.

Development, Validation, and Testing of a Self-Assessment Tool to Measure Food Safety Beliefs, Attitudes, and Behaviors in Healthcare Foodservice Operations

The neutropenic diet has long been a dietary prescription for immunocompromised patients. Its effectiveness and consistency, unfortunately, have been constantly challenged. Researchers and healthcare policymakers call for liberalization of neutropenic diet, which shifts risk management strategies from excluding claimed “high-risk” food items to focus on safe food handling. The responsibility of food safety falls on foodservice workers in a healthcare setting. The objective of this study was to develop and conduct psychometric testing to determine the validity and reliability of a self-assessment survey instrument tool targeting beliefs, attitudes, and behaviors of safe food handling practices for healthcare foodservice workers. This survey validation study was conducted in four distinct phases. First, the tool was developed based on the Theory of Planned Behavior framework. After initial draft, the survey underwent content validity testing to establish face validity and test-retest reliability to measure temporal stability. Lastly, the 40-item survey was then pilot tested to assess internal consistency and construct validity. Pilot testing was conducted over a 16-month period on 211 healthcare foodservice workers across six acute care hospitals who serve immunocompromised populations. The original survey was comprised of 46 items. Six items were removed due to low content validity scores and temporal instability. Pilot testing revealed acceptable internal consistency (Chronbach’s alpha = 0.79). The linear regression model proved to be a good fit (p ≤ .0001) after assumptions were tested and met to predict behavior from attitude. A reliable and valid self-assessment survey instrument tool was developed for use in a healthcare foodservice operation. Results of this tool can help organizations pinpoint areas to improve food safety practices of foodservice workers who serve immunocompromised population.

Food Handling Concerns and Practices at-Home during the COVID-19 Pandemic by Food Security Status

There is limited examination about COVID-19-related food handling concerns and practices that cause chemical or microbial contamination and illness, particularly among those with food insecurity. We investigated consumer food handling concerns and practices during the COVID-19 pandemic, and whether they differed by food insecurity status. An online survey was distributed among Chicago, Illinois residents between July 15-August 21, 2020 (N=437). Independent t-tests and Fisher’s Exact tests were used to identify differences in food handling concerns and practices between those with and without food insecurity (alpha=0.05). Survey items included questions about food handling practices that were considered safe or neutral (i.e., washing hands and produce with water, sanitizing food packaging) and unsafe (i.e., using cleaning agents to wash foods, leaving perishable foods outside) using 5-point Likert-style scales or categorical responses (i.e., yes, no). Participant responses fell between “slightly” and “somewhat” concerned about contracting COVID-19 from food and food packaging (mean ± SE: 2.7±0.1). While participants reported washing their hands before eating and preparing foods at least “most of the time” (mean ± SE: 4.4 ± 0.0 and 4.5 ± 0.0, respectively), only one-third engaged in unsafe practices. The majority of participants (68%) indicated that they altered food handling practices due to the COVID-19 pandemic and received information about food safety from social media (61%). When investigating differences in concerns and practices by food insecurity status, food insecure participants were more concerned about COVID-19 foodborne transmission for all food items (ps&lt;0.0001) and more frequently performed unsafe based food handling practices than those with food security (ps&lt;0.0001). Results from this study suggest more investigation is needed to understand barriers to safe food handling knowledge and practices, particularly among those with food insecurity.

Experimental sound exposure modifies swimming activities and increases food handling error in zebrafish (Danio rerio)

Anthropogenic sound is currently recognized as a source of environmental pollution in terrestrial and aquatic habitats. Elevated sound levels may cause a broad range of impacts on aquatic organisms among taxa. Sound is an important sensory stimulus for aquatic organisms and it may cause fluctuations in stress-related physiological indices and in a broader extent induce behavioural effects such as driving as a distracting stimulus, masking important relevant acoustic signals and cues in a range of marine and freshwater species. However, sound exposure may also induce changes in swimming activities, feed efficiency and productivity of available food sources in fish. Here, we experimentally tested sound effects on swimming activities and foraging performance in thirty adult Zebrafish (Danio rerio) individually in captivity. We used adult zebrafish and water flea (Daphnia magna) as model predator prey, respectively. We also used four sound treatments with different temporal patterns (all in the same frequency range and moderate exposure level). Our results constitute strong evidence for clear sound-related effects on zebrafish behaviour. All sound treatments induced a significant increase in the number of startle response, brief and prolonged swimming speed for zebrafish (P<0.05). Zebrafish reached to the baseline swimming speed after 60 seconds in all treatments. We found partially brief and prolonged sound effects on spatial distribution of zebrafish; Although we did not find any significant sound-related behavioural changes for horizontal spatial displacement in all treatments (P>0.05), zebrafish swam significantly more in the lower layer of the fish tank except irregular intermittent 1:1-7 in brief sound exposure (P<0.05). The results of foraging performance showed that food discrimination error was low for the zebrafish and unaffected by sound treatments (P>0.05). However, food handling error was affected by sound treatments; all treatments caused a rise in handling error (P<0.001). This study highlights the impact of sound on zebrafish swimming activities, and that more attacks are needed to consume the same number of prey items under noisy conditions.

Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.