Search Results (8)

Microplastics are pervasive environmental pollutants that pose risks to human health through ingestion and inhalation. This review synthesizes current practices to reduce exposure and toxicity by examining major exposure routes and dietary interventions. More than 130 papers were analyzed to achieve this aim. The findings show that microplastics contaminate a wide range of food products, with particular concern over seafood, drinking water, plastic-packaged foods, paper cups, and tea filter bags. Inhalation exposure is mainly linked to indoor air quality and smoking, while dermal contact poses minimal risk, though the release of additives from plastics onto the skin remains an area of concern. Recommended strategies to reduce dietary exposure include consuming only muscle parts of seafood, moderating intake of high-risk items like anchovies and mollusks, limiting canned seafood liquids, and purging mussels in clean water before consumption. Avoiding plastic containers, especially for hot food or microwaving, using wooden cutting boards, paper tea bags, and opting for tap or filtered water over bottled water are also advised. To mitigate inhalation exposure, the use of air filters with HyperHEPA systems, improved ventilation, regular vacuuming, and the reduction of smoking are recommended. While antioxidant supplementation shows potential in reducing microplastic toxicity, further research is needed to confirm its effectiveness. This review provides practical, evidence-based recommendations for minimizing daily microplastic exposure. Full article

The present study focuses on the elimination of delamination during the drilling of a linen-based biocomposite material in epoxy resin used for the manufacture of sports kayaks, depending on the tool material, cutting conditions, and the use of additional wooden support plates. In the present study, HSS (high-speed steel) and Carbide cutting tools without coatings, with the same geometry and two types of cutting conditions (n = 1500 rpm, f_n = 0.05 and 0.1 mm/rev) were used. A Sololite-type wooden backing plate was used to aid in reducing delamination. The results show that the additional support plates significantly reduced delamination by up to 80% both at the material inlet and especially at the drill hole outlet. In this study, the use of a lower feed rate (f_n = 0.05 mm/rev) per tooth was shown to have a significant effect on reducing the delamination of biocomposite materials with flax fibers, which are generally known to be difficult to machine. The Carbide cutting tool shows significantly better results both in terms of its wear and in terms of delamination of the biocomposite material. The highest delamination was obtained without the use of a backing board at the tool exit after 50 drilled holes of 3509 µm. With the use of a backing board, this delamination decreased to 693 µm after 50 drilled holes. Full article

Although wooden cutting boards have been used for centuries, debate remains on how best to coat/seal the boards for microbial protection. A growing body of the literature points to the hygroscopicity of wood—its ability to draw water and bacteria from its surface, deep into the wood, where the bacteria are trapped and die—as the wood attempts to even out its moisture content. There is little research as to how coatings affect this mechanism. In this study, four wood species were coated with either a hardening or nonhardening oil and then, were inoculated with either Listeria or Salmonella, then ‘stamped’ onto sterile agar plates at given time intervals to check microbial growth. The coated woods had significantly more recoverable bacteria on their surface than did the uncoated samples. There was no significant difference in performance between the oils. Remaining bacterial loads did vary significantly by wood species, with European beech having significantly less surface bacteria when inoculated with Salmonella, and the oak species having significantly less surface bacteria with Listeria. Multiple factors appeared to affect the ability of wood to move bacteria from its surface, including porosity of the wood, type of bacteria applied, and time. These results run counter to popular understanding of wood cutting board maintenance and will hopefully impact the way households and professional kitchens use and care for their food-contact wood in the future. Full article

In the production process for wooden furniture, the raw material costs account for more than 50% of furniture costs, and the utilization rate of raw materials depends mainly on the layout scheme. Therefore, a reasonable layout is an important measure to reduce furniture costs. This paper investigates the solid wood board cutting stock problem (CSP) and establishes an optimization model, with the goal of the highest possible utilization rate for original boards. An ant colony-immune genetic algorithm (AC-IGA) is designed to solve this model. The solutions of the ant colony algorithm are used as the initial population of the immune genetic algorithm, and the optimal solution is obtained using the immune genetic algorithm after multiple iterations are transformed into the accumulation of global pheromones, which improves the search ability and ensures the solution quality. The layout process of the solid wood board is abstracted into the construction process of the solution. At the same time, in order to prevent premature convergence, several improved methods, such as a global pheromone hybrid update and adaptive crossover probability, are proposed. Comparative experiments are designed to verify the feasibility and effectiveness of the AC-IGA, and the experimental results show that the AC-IGA has better solution precision and global search ability compared with the ant colony algorithm (ACA), genetic algorithm (GA), grey wolf optimizer (GWO), and polar bear optimization (PBO). The utilization rate increased by more than 2.308%, which provides effective theoretical and methodological support for furniture enterprises to improve economic benefits. Full article

Understanding the potential drivers of microbial meat contamination along the entire meat supply chain is needed to identify targets for interventions to reduce the number of meatborne bacterial outbreaks. We assessed the hygienic practices in cattle slaughterhouses (28 employees) and retail shops (127 employees) through face-to-face interviews and direct personal observations. At the slaughterhouses, stunning, de-hiding and evisceration in vertical position, carcass washing and separate storage of offal were the identified good practices. Lack of hot water baths, absence of a chilling room, infrequent hand washing, insufficiently trained staff and irregular medical check-up were practices that lead to unhygienic handling of carcasses. At the retail shops, cleaning equipment using soap and hot water (81%), storing unsold meat in refrigerators (92%), concrete floors and white painted walls and ceilings were good practices. Adjacently displaying offal and meat (39%), lack of a cold chain, wrapping meat with plastic bags and newspapers, using a plastic or wooden cutting board (57%), infrequent washing of equipment and floors, and inadequately trained employees were practices that could result in unhygienic handling of beef. Our study identified unhygienic practices both at the slaughterhouses and retail shops that can predispose the public to meatborne infections, which could be improved through training and implementation of quality control systems. Full article

Accessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols. Full article

Considering the difficult problem of robot recognition and grasping in the scenario of disorderly stacked wooden planks, a recognition and positioning method based on local image features and point pair geometric features is proposed here and we define a local patch point pair feature. First, we used self-developed scanning equipment to collect images of wood boards and a robot to drive a RGB-D camera to collect images of disorderly stacked wooden planks. The image patches cut from these images were input to a convolutional autoencoder to train and obtain a local texture feature descriptor that is robust to changes in perspective. Then, the small image patches around the point pairs of the plank model are extracted, and input into the trained encoder to obtain the feature vector of the image patch, combining the point pair geometric feature information to form a feature description code expressing the characteristics of the plank. After that, the robot drives the RGB-D camera to collect the local image patches of the point pairs in the area to be grasped in the scene of the stacked wooden planks, also obtaining the feature description code of the wooden planks to be grasped. Finally, through the process of point pair feature matching, pose voting and clustering, the pose of the plank to be grasped is determined. The robot grasping experiment here shows that both the recognition rate and grasping success rate of planks are high, reaching 95.3% and 93.8%, respectively. Compared with the traditional point pair feature method (PPF) and other methods, the method present here has obvious advantages and can be applied to stacked wood plank grasping environments. Full article

Hong Kong’s wet markets play a crucial role in the country’s supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong’s wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong’ wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments. Full article