Foodborne illnesses result from inadequate food handling practices, but prevention is possible through implementing food safety principles by handlers and consumers. This paper presents an overview of food safety knowledge and practices among food handlers and consumers in the Gulf countries, identifies factors affecting knowledge and practice, and offers recommendations for promoting food safety among handlers and consumers. A literature search was conducted using an integrative review method. Various combinations of the following descriptors were used: (food safety, food hygiene), (knowledge, practice), and (Saudi Arabia, Qatar, UAE, Bahrain, Oman, and Kuwait). Out of 164 studies screened, 37 met the eligibility criteria. Food handler studies reported insufficient food safety knowledge, with poor translation of existing knowledge into practice. Consumer studies showed varying levels of food safety knowledge, and the translation of existing knowledge into practice was also found to be inconsistent. Training and educational level were the primary factors positively affecting food safety knowledge and practices. Overall, significant gaps in knowledge and practices were identified among food handlers and consumers in the Gulf. These gaps require urgent attention from the Gulf regulatory bodies to develop targeted food safety training and education programs to enhance awareness and implementation of food safety principles.

Climate change is a significant driver of antimicrobial resistance (AMR) and infectious disease dynamics, presenting urgent and interconnected global health challenges. Rising temperatures, ecosystem alterations, and extreme weather events amplify the global spread of resistant pathogens, zoonotic infections, and vector-borne diseases. These impacts disproportionately affect low- and middle-income countries (LMICs), escalating healthcare costs and straining limited infrastructure. A critical characteristic of bacterial resistance is that it often does not incur a fitness cost, underscoring the necessity of preventive strategies to mitigate climate-driven AMR emergence, rather than relying on reactive treatments after resistance is established. Climate change accelerates AMR primarily by increasing the prevalence of infectious diseases, which in turn drive higher antibiotic use and select resistance. The socioeconomic consequences are particularly severe in LMICs, where high climate vulnerability converges with weaker health systems. Pandemic-related disruptions provided key insights into environmental dynamics, with notable temporary reductions in nitrogen dioxide (NO₂) emissions, i.e., 20–30% in China, Italy, France, and Spain, and approximately 30% in the USA, which highlights the responsiveness of ecosystems to human activity. Unlike prior reviews that treated AMR and climate change as separate issues, this article integrates mechanistic evidence, epidemiological insights, and global strategies to provide a comprehensive One Health framework addressing these synergistic threats. We conclude that AMR and climate change are interlinked crises requiring urgent, integrated interventions. The quadripartite (FAO, UNEP, WHO, WOAH) provides a crucial framework for the coordinated cross-sectoral strategies, strengthened surveillance, and robust antibiotic stewardship required to mitigate this dual threat and safeguard global health security.

The documented survival of pathogenic bacteria including Listeria monocytogenes (LM), shiga toxin-producing Escherichia coli (STEC), and Salmonella during the manufacture and aging of some cheeses highlights the need for additional interventions to enhance food safety. Unfortunately, few interventions are compliant with the Standards of Identity for cheese. Protective bacterial cultures (PC) represent actionable, natural interventions. However, supportive data for commercially produced PCs regarding their efficacy against pathogens and potential antagonism with each other and cheesemaking cultures are scant, thereby impeding their potential use by the cheese industry. The overall objective of this study was to identify commercially produced PCs that exert antimicrobial activity towards pathogens with minimal impact on beneficial cheese microbes. Direct antagonism and agar well diffusion assays were used to determine the impact of 10 commercially produced PCs on the growth of starter cultures and cultures of ripening bacteria and fungi. Deferred antagonism was used to evaluate the potential for antimicrobial effects against LM, STEC, and Salmonella. PCs and starter cultures were co-cultured in UHT milk to determine the effects of co-culture on starter acidification profiles when incubated according to a simulated cheese-making temperature profile (4 h at 35°C followed by 20 h at 20°C). Compatibility assays suggest that PC antagonism is microbe and strain specific. Only one PC negatively impacted the acidification of the starters tested. PC antagonism of ripening bacteria and fungi growth varied but was consistent within species. All PCs displayed deferred inhibition of LM, STEC, and Salmonella growth but to varying degrees. These data identify commercial PCs with potential for the control of pathogens and characterize their compatibility with cheesemaking cultures for future use by cheesemakers and investigations of their efficacy in the production of cheese.