Healthcare is a rapidly growing industry as medical treatments become more sophisticated, more in demand due to increasing incidence of chronic disease and more widely available worldwide. This booming industry is also creating more waste than ever before and, as such, there is a growing need to treat and dispose of this waste. Healthcare waste (HCW) disposal includes a multitude of disposal methods, including incineration, landfilling and chemical treatments. These rudimentary methods and their growing use present their own problems that negatively impact both the environment and, in turn, damage public health, thus contributing to a global healthcare crisis. The aim of this review was to examine the current HCW disposal methods in place and the harmful effects they have on the environment and on public health. The findings accumulated in this review demonstrate a heavy reliance on basic, low tech HCW disposal techniques and uncovered the negative impacts of these methods. There is a notable lack of employment of “greener” HCW disposal methods on a largescale due to cost, access and feasibility. Despite innovations in HCW disposal, there is no scalable, global green solution at present. Further, the review highlights that global health consequences of HCW disposal methods often differ depending on how developed the country is.

Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, its level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical for its commercial adoption.

This study aimed to investigate consumer behaviour towards food waste in Ireland by analysing their attitudes and quantities of food waste generated. Global warming potential of the food waste generated weekly is then assessed. A total of 2115 participants from all over the Republic of Ireland contributed to the survey (of which 2062 were included in this research). Using factor and cluster analysis, two clusters of consumers were formed based on their attitudes towards food waste, and it was found that 62.56% of the sample were 'uncaring' consumers and 37.44% were 'caring' consumers. The uncaring consumers consisted of more young males and were relatively unphased by food waste and take minimal precautions to reduce food waste at all stages of consumption. In contrast, caring consumers consisted of older and female consumers and were deeply disturbed by food waste, taking all precautions to reduce food waste at every stage of consumption. Regarding food waste quantities, uncaring consumers produced on average, 0.74 kg of food waste weekly, accounting for 2.74 kg of CO2 equivalent in global warming potential, whereas caring consumers produced only half this amount. Our results thus suggest that consumers attitudes towards food waste directly impact the food waste quantities they generate and consequently the global warming effects. However, in Ireland all consumer groups can benefit from more information about food waste and our study contributes by providing information that can inform strategic communication campaigns at policy or organisational level, to educates consumers about food waste and how they are contributing to global warming.

This study examines food safety knowledge and practices of mothers in Saudi Arabia. A total of 979 respondents participated in the study and completed a questionnaire that assessed their knowledge of food storage, food handling, usage, and maintenance of kitchen facilities, personal hygiene, and food poisoning. Results showed that mothers in Saudi Arabia had moderate knowledge of food storage (passing rate 64.9%) and usage and maintenance of kitchen facilities (passing rate 66.5%). While they had good knowledge of personal hygiene (passing rate 83.8%) and food poisoning (passing rate 78.5%), their knowledge with regard to food handling was poor (passing rate 30.4%). Results also highlighted that food safety knowledge and practices amongst mothers in Saudi Arabia improved with the level of education, while their age, employment status, monthly income, and number of children had no significant association with their food safety knowledge and practices. This research revealed the importance of education and that advance education and training program can further improve mothers’ food safety knowledge and practices and thereby result in reducing the risks of foodborne illnesses at homes.

This study examines food safety knowledge and practices of food service staff in Al Madinah hospitals, Saudi Arabia. A total of 163 food service staff participated voluntarily from 10 hospitals across the city of Al Madinah. The participants completed a questionnaire composed of three parts: General characteristics, food safety knowledge, and food safety practices. Results showed that respondents generally had good food safety knowledge with the highest pass rate of 77.9% for knowledge of cross contamination followed by 52.8% for knowledge of food poisoning, and 49.7% of knowledge of food storage. Food safety practices were also strongly observed in the hospitals with a pass rate of 92.6%. Food safety knowledge among the hospital food service staff varied with the level of education, age, and having received food hygiene/safety practices, training while food safety practices had a significant association with the level of education and food hygiene/safety practices training of the staff. Spearman rho coefficient results showed that there was a significant linear relationship between food safety practice and food safety knowledge, and that food safety knowledge significantly predicts food safety practices. This research revealed the importance of education and consistent training of food service staff in improving knowledge and thereby better and safe food handling practices, which could contribute to apply food safety in the hospitals.