Poor hygiene in the food service industry is a critical public health concern in the Maldives, and is caused by several issues, such as limited inspections and monitoring, inadequate training and knowledge, and a lack of a regulatory framework. Thus, this study aims to identify the levels of knowledge, attitude, and practice (KAP) of food handlers in the Maldives as well as the potential association between the variables (knowledge, attitude, and practice). A total of 290 food handlers from restaurants were surveyed for four months through a quantitative questionnaire; most of them are male, Bangladeshi, and aged 26–35 years old. The result demonstrates that the food handlers have an acceptable level of knowledge (55.5% ± 1.51), an acceptable attitude (3.62 ± 0.51), and a good level of practice (4.18 ± 0.54) in food safety. The food handlers in Malé have poor practices in time and temperature control, especially in thawing and storage, resulting from a lack of training in the temperature danger zone. Work experience influences the level of knowledge, education impacts attitude and training, and work experience and education impact practice. A positive moderate association was observed between knowledge and practices (r_s = 0.536, p < 0.05), knowledge and attitudes (r_s = 0.407, p < 0.05), and practices and attitudes (r_s = 0.317, p < 0.05). Despite the good scores obtained in practices from the self-report questionnaire, the results of the observational assessment made on 102 restaurants exhibit overall poor practices, including deficient time and temperature control, and other categories of food safety need further attention in the design of training processes. This study can help policymakers to review and improve law enforcement to address the current food safety situation in the Maldives and can help businesses to selectively plan food safety training based on the KAPs of Maldivian food handlers.

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.

Pesticide residue in rice has been investigated since the growing of demand of food safe. The determination of pesticide residues in food is becomes an essential requirement for consumers, producers and authorities responsible for food quality control. This study is aiming to show the information regarding agrochemical residue in rice from meta-analysis. This study showed that there are three major of agrochemical has been use as Pesticide, Fungicide, Herbicide and Insecticide. Effect of processing (milling) may decrease the pesticide contamination. Pesticide residue is adverse effect on human health problems.