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Food safety is among the most important topics in the world. According to WHO guidelines, aflatoxins are one of the most hazardous food toxins. Therefore, their detection in food products seems crucial due to health problems. The purpose of this paper is to discuss the different types of biosensors in aflatoxin determination.

Traditional detection methods are time consuming and expensive. As fast and accurate detection is important in monitoring food contaminants, alternative analytical methods would be essential. Biosensors are the intelligent design of sensitive sensors for precise detection of toxins in a short time. Various biosensors are being applied for aflatoxins detection in food products with many advantages over the traditional methods.

Biosensors are cost-effective, stable and have possessed high selectivity, specificity and accuracy in aflatoxins detection. Applying biosensors has been increased recently, so biosensing methods (optical, electrochemical, piezoelectrical, immunosensors, surface plasmon resonance and calorimetric) are discussed along with their advantages in this article.

More efforts should be occurred to detect and decrease the aflatoxins by biosensors, and some traits like accuracy and selectivity would be the purpose of future projects. The combination of various techniques would also help in toxin detection issue in food products, so high efforts in this regard are also required for the upcoming years.

This article also reviews different types of biosensors simultaneously and explains their specificity for aflatoxin determination in different food products and also the future trends and requirements.

This study aims to investigate the potential of the decorated boron nitride nanocage (BNNc) with transition metals for capturing carbon monoxide (CO) as a toxic gas in the air.

BNNc was modeled in the presence of doping atoms of titanium (Ti), vanadium (V), chromium (Cr), cobalt (Co), copper (Cu) and zinc (Zn) which can increase the gas sensing ability of BNNc. In this research, the calculations have been accomplished by CAM–B3LYP–D3/EPR–3, LANL2DZ level of theory. The trapping of CO molecules by (Ti, V, Cr, Co, Cu, Zn)–BNNc has been successfully incorporated because of binding formation consisting of C → Ti, C → V, C → Cr, C → Co, C → Cu, C → Zn.

Nuclear quadrupole resonance data has indicated that Cu-doped or Co-doped on pristine BNNc has high fluctuations between Bader charge versus electric potential, which can be appropriate options with the highest tendency for electron accepting in the gas adsorption process. Furthermore, nuclear magnetic resonance spectroscopy has explored that the yield of electron accepting for doping atoms on the (Ti, V, Cr, Co, Cu, Zn)–BNNc in CO molecules adsorption can be ordered as follows: Cu > Co >> Cr > Zn ˜ V> Ti that exhibits the strength of the covalent bond between Ti, V, Cr, Co, Cu, Zn and CO. In fact, the adsorption of CO gas molecules can introduce spin polarization on the (Ti, V, Cr, Co, Cu, Zn)–BNNc which specifies that these surfaces may be used as magnetic-scavenging surface as a gas detector. Gibbs free energy based on IR spectroscopy for adsorption of CO molecules adsorption on the (Ti, V, Cr, Co, Cu, Zn)–BNNc have exhibited that for a given number of carbon donor sites in CO, the stabilities of complexes owing to doping atoms of Ti, V, Cr, Co, Cu, Zn can be considered as: CO →Cu–BNNc >> CO → Co–BNNc > CO → Cr–BNNc > CO → V–BNNc > CO → Zn–BNNc > CO → Ti–BNNc.

This study by using materials modeling approaches and decorating of nanomaterials with transition metals is supposed to introduce new efficient nanosensors in applications for selective sensing of carbon monoxide.

After completion of the case study, the students will be able to appreciate and understand why brands are an essential asset to the company and how they can enhance business value, understand the factors needed to grow brands in the growth stages and evaluate the choices that start-up companies have to grow their brand in competitive and growing markets.

Mamaearth was born as a direct-to-consumer brand in 2016 by a couple who could not find chemical-free, safe products for their child. The company that introduced as a baby-care brand soon consolidated itself to play in the space of personal care category (targeting millennials), and by 2020, it was earning majority of its revenue from skincare. It started by leveraging the power of social media space and online commerce and slowly moved to be a national brand with offline footprint and mass-media communication. In its growth journey, it acquired many brands and launched a few to cater to the specialized needs of its target audience. As the company grew, attracted impressive investors and started clocking profits, it aspired for an initial public offering (IPO). Varun and Ghazal Alagh, the founders of Mamaearth, knew that to refloat an IPO and to grow the company further, they needed to redefine their portfolio and marketing strategy. They had a choice to either invest in building a broader portfolio – organically or inorganically – or expand across geographies. Both were an option, albeit expensive, which could cost Mamaearth its profitability.

This case is intended for discussion in undergraduate and graduate management courses.

Teaching notes are available for educators only.

CSS 8: Marketing.

The purpose of this paper is to better understand consumer's familiarity with fruit processing as well as how fruit production conditions (organic and conventional farming), processing conditions (homemade, artisanal and industrial) and the type of processing (e.g. applesauce, apple cider and apple sorbet) influence consumer perceptions of processed fruits.

An online survey questionnaire was applied to 1,000 people living in France. The people represented different genders, ages (18–60+) and sociodemographic categories. Participants were categorized based on their produce purchasing habits (conventional, local, organic, local-organic). The questionnaire contained multiple choice and five point Likert scale questions. Data were analyzed using non-parametric tests.

The authors found that participants saw year-round availability, fruit preservation and food waste reduction as processing advantages. Locally sourced products were preferred to organic products. The perceived disadvantages to processing were additive usage, nutrient loss and packaging. For consumers, these disadvantages drove highly differentiated perceptions of industrial versus artisanal/homemade apple products. Processing conditions appeared to matter far more than production conditions (organic vs. conventional). In general, consumers weren't familiar with processing operations, awareness was greater for consumers of local and/or organic produce than conventional consumers.

There must be a societal transition toward healthier diets, and food technologies. Informed consumers, might be better equipped to make healthy, informed choices if the consumers are given quality information about food production and processing at different levels.

Research has shown that consumers view fresh organic fruit positively, but only few studies have looked at perceptions of processed fruit products and their familiarity with processing operations. Results of this study demonstrate that consumers could make better choices if the consumers are given quality information about fruit production and processing.

This study aims to determine the extent to which consumers perceive food-related information to be tied to the intrinsic characteristics of food, particularly safety.

The authors examined Japanese consumers’ preferences regarding domestic or foreign perishables, as well as how they interpret origin information, focusing on their perceptions of safety using descriptive analysis and binary logistic regression analysis.

The results indicated that a high proportion of Japanese consumers considered domestic foods to be safer; in particular, people affected by food safety information obtained through personal communication, books and magazines tended to choose domestically produced perishables rather than imported ones.

The belief that domestic foods are safer than imported ones was highly universal among Japanese consumers, although this belief is not necessarily grounded in scientific evidence. When considering strategies to improve consumers’ information literacy, factors that have fostered this belief must be discussed. For consumers to make logical food choices, both food businesses and consumers require scientific and informational literacy and policy support.

This study aims to optimize the preparation conditions and modify the nanofiltration (NF) membranes to prepare high-performance polysulfone/sulfonated polysulfone composite nanofiltration (PSF/SPSF-NF) membranes through interfacial polymerization.

Investigating the impacts of anhydrous piperazine (PIP) concentration, trimesoyl chloride (TMC) concentration and basement membrane type on NF membrane performance, the optimal membrane was prepared. In addition, nano-SiO₂ was added to the active separation layer to modify the NF membranes.

The comprehensive performance of PSF/SPSF-NF membranes was optimized when the concentration of PIP was 0.75 Wt.% and the concentration of TMC was 0.15 Wt.%, at which time the water flux was 66.1 L·m⁻²·h⁻¹ and the retention rate of Na₂SO₄ was 98.1%. The comprehensive performance of polysulfone/sulfonated polysulfone-SiO₂ nanofiltration (PSF/SPSF-SiO₂-NF) membranes was optimized when the blending ratio of nano-SiO₂ to PIP was 2:3, with a pure water flux of 81.9 L·m⁻²·h⁻¹ and a Na₂SO₄ retention rate of 95.9%. Compared to polysulfone nanofiltration (PSF-NF) membranes and PSF/SPSF-NF membranes, NF membranes with nano-SiO₂ increased the flux recovery rate by 22.9% and 8.7%.

PSF/SPSF-SiO2-NF membrane exhibits excellent antifouling properties.

There is currently no literature available on the preparation of NF membranes using polysulfone/sulfonated polysulfone (PSF/SPFS) as a substrate. This provides a method for modifying NF membranes, starting with the modification of the basement membrane and then modifying the active separation layer.

Petroleum hydrocarbons are naturally occurring flammable fossil fuels used as conventional energy sources. It has carcinogenic, mutagenic properties and is considered a hazardous pollutant. Soil contaminated with petroleum hydrocarbons adversely affects the properties of soil. This paper aim to remove pollutants from the environment is an urgent need of the hour to maintain the proper functioning of soil ecosystems.

The ability of micro-organisms to degrade petroleum hydrocarbons makes it possible to use these microorganisms to clean the environment from petroleum pollution. For preparing this review, research papers and review articles related to petroleum hydrocarbons degradation by micro-organisms were collected from journals and various search engines.

Various physical and chemical methods are used for remediation of petroleum hydrocarbons contaminants. However, these methods have several disadvantages. This paper will discuss a novel understanding of petroleum hydrocarbons degradation and how micro-organisms help in petroleum-contaminated soil restoration. Bioremediation is recognized as the most environment-friendly technique for remediation. The research studies demonstrated that bacterial consortium have high biodegradation rate of petroleum hydrocarbons ranging from 83% to 89%.

Proper management of petroleum hydrocarbons pollutants from the environment is necessary because of their toxicity effects on human and environmental health.

This paper discussed novel mechanisms adopted by bacteria for biodegradation of petroleum hydrocarbons, aerobic and anaerobic biodegradation pathways, genes and enzymes involved in petroleum hydrocarbons biodegradation.

The purpose of this article is to investigate on changes of the microbial load and the chemical and physical properties of date fruits stored for 6 months under two different temperatures.

A composite sample of 100 kg date fruits from the Khalas variety, season 2019, was collected from the local market in Al Ahsa Province, Saudi Arabia, packaged in 1 kg lots, stored at room and refrigerator temperatures and the microbial contamination and the chemical and physical properties monitored over a period of six months of storage. Total bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts and molds were counted and representatives of yeast and mold contaminants were identified using morphological, physiological and molecular typing techniques. Changes in the color and texture of the samples were also monitored during storage.

The yeasts detected were two strains of each of Lachancea thermotolerans and Rhodosporidiobolus fluvialis and one strain of Cystofilobasidium lacus-mascardii. For molds, one strain of each of Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum and Aspergillus caespitosus have been detected. No significant growth of these microorganisms was observed, but enough load persisted during storage that makes the samples not meeting the microbiological standards. There were significant changes in the color and texture of the fruits during storage.

These findings add important information that can help producers and processors to improve quality and promote marketing of date fruits, especially to international markets.

It is now well-established that good water quality is associated with economic prosperity, reduced incidence on public health and the good functioning of the various ecosystems found in our environment. Water contamination is mostly related to both diffused (agricultural lands and geologic rock degradations) and point sources of pollution. Mauritius has many water resources which depend solely on precipitation for their replenishment. Water parameters which are of relevance include total dissolved solids (TDS), temperature, pH, electrical conductivity, turbidity, dissolved oxygen, dissolved and particulate organic carbon and major cations and anions. The traditional methods of analysis for these parameters are mostly using electrical and optical methods (probes and sensors in the field), while chemical titrations, Flame AAS and High-Performance Liquid Chromatography techniques are carried out in the laboratory. Image Classification techniques using neural networks can also be used to detect the presence of contaminants in water. In addition to basic water quality parameters, the field sensors range have been extended to cover important major ions and can now be integrated with Artificial Intelligence (AI)-based models for the prediction of variations in water quality to better protect human health and the environment, reduce operation costs of water and wastewater treatment plant unit processes.

The main purpose of this paper was to evaluate the validation process of food safety control measures.

The validation of control measures has been analyzed at 50 food companies in Serbia. The sample included companies that produce food of both plant and animal origin and have certified food safety management systems. A total of 156 control measures that combat physical hazards (41.6%), followed by microbial hazards (34.0%) and chemical hazards (24.4%), have been analyzed. To enable quantification of the validation protocols, each control measure was assigned a score.

The validation scores showed that the highest level of validation was observed in large companies, as opposed to small and medium-sized companies (p < 0.05). The type of food safety hazards and the food sector did not reveal any statistical differences in-between the scores. The main approach to validating control measures was referring to the technical documentation of equipment used (52.6%), followed by scientific and legal requirements (30.7%). Less than 20% of the analyzed control measures were validated with operational data collected on-site. No mathematical modeling was observed for the sampled food companies. Future steps should include the development of validation guides for different types of control measures and training modules.

This study can serve as an improvement guide for food safety consultants, food safety auditors, certification bodies, inspection services, food technologists and food managers.

This study is one of the first to provide an insight into how food companies validate their control measures to combat microbial, chemical and physical food safety hazards.