With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection.

Honeybees play a vital role in the ecological environment and agricultural economy. Increasing evidence shows that the gut microbiome greatly influences the host’s health. Therefore, a thorough understanding of gut bacteria composition can lead to the development of probiotics specific for each development stage of honeybees. In this study, the gut microbiota at different developmental stages (larvae, pupae, and adults) of the honeybees Apis cerana in Hanoi, Vietnam, was assessed by sequencing the V3–V4 region in the 16S rRNA gene using the Illumina Miseq platform. The results indicated that the richness and diversity of the gut microbiota varied over the investigated stages of A. cenara. All three bee groups showed relative abundance at both phylum and family levels. In larvae, Firmicutes were the most predominant (81.55%); however, they decreased significantly along with the bee development (33.7% in pupae and 10.3% in adults) in favor of Proteobacteria. In the gut of adult bees, four of five core bacteria were found, including Gilliamella apicola group (34.01%) Bifidobacterium asteroides group (10.3%), Lactobacillus Firm-4 (2%), and Lactobacillus Firm-5 (1%). In contrast, pupae and larvae lacked almost all core bacteria except G. apicola (4.13%) in pupae and Lactobacillus Firm-5 (4.04%) in larvae. This is the first report on the gut microbiota community at different developmental stages of A. cerana in Vietnam and provides potential probiotic species for beekeeping.

We studied the prevalence and distribution of seven honey bee viruses, namely: acute bee paralysis virus (ABPV); cloudy wing virus (CWV); Israeli acute paralysis virus (IAPV); Kashmir bee virus (KBV); sacbrood virus (SBV); black queen cell virus (BQCV); and deformed wing virus (DWV), in healthy colonies from ten provinces in Vietnam. Colonies from each apiary were randomly selected to check viral infection. To confirm virus infection, samples were tested by Reverse Transcription Polymerase Chain Reaction using specific primer pairs. The positive products were sequenced and compared with the reference sequences using Basic Local Alignment Search Tool for molecular confirmation. In 360 Apis cerana samples, we found that the most prevalent virus was SBV (in 18.33% of samples), followed by BQCV (6.11%) and DWV (3.33%). The other four viruses, ABPV, CWV, IAPV, and KBV, were not detected in any sample. Infection rates were higher in adult bees than in larvae. The prevalences of SBV, BQCV, and DWV were 25.00, 10.56, and 6.11% in adult bees, and 11.67, 1.11, and 0.56% in larvae, respectively. The occurrence of BQCV and DWV varied across geographic regions. BQCV occurred mainly in the northern provinces, while DWV was predominant in the southern provinces. SBV, however, was found in all sampled provinces and exhibited similar infection rates. In adult bees, co-infection rates of BQCV with SBV or DWV were 2.22 and 0.60%, respectively.

Phytochemical Screening and Potential Antibacterial Activity of Defatted and Nondefatted Methanolic Extracts of Xao Tam Phan (Paramignya trimera (Oliv.) Guillaum) Peels against Multidrug-Resistant Bacteria: Xao tam phan (Paramignya trimera (Oliv.) Guillaum) is a traditional herbal medicine in Vietnam. Previous investigations reported mainly compounds and bioactivities of roots, stems, and leaves while there is limited information about those of fruits. This study aims to reveal the difference in the chemical profile of defatted peel (DP) and nondefatted peel (NDP) methanolic extracts of P. trimera using colorimetric reactions and liquid chromatography coupled with high-resolution mass spectrometry (LC-HRMS) analysis. We also showed the potential antibacterial activity of two extracts against clinically isolated bacteria strains including P. aeruginosa, Salmonella sp., and S. aureus with the MIC values<100μg/mL. This preliminary result proves the traditional usage of this herbal medicine and can be helpful for further investigation on the isolation and identification of the new compounds in P. trimera peels.