Antimicrobial resistance (AMR) is a critical global health concern, with the food production sector, particularly poultry production, playing a significant role in the spread of resistant bacteria. This study aims to identify and analyze the key factors influencing antimicrobial use (AMU) and thereby/or the spread of AMR within the poultry production chain, spanning from farm to consumer. A scoping literature review was conducted to investigate factors influencing AMU and/or the emergence and dissemination of AMR in poultry production. Knowledge synthesis was conducted from 69 relevant publications covering data from 41 countries. A total of 327 factors were identified from the various studies. Most factors (221) were related to knowledge, attitudes, and practices (KAPs) concerning farms. The other significant group, with 57 factors, involved intentional misuse or poor practices related to antimicrobials. The findings highlight the complexity of factors influencing AMR in poultry production, including financial pressures on farmers and varied training effectiveness. Integrated and tailored interventions are essential. Drug/feed sellers’ practices require stronger regulations, while economic motivations and policy gaps must be addressed. Systematic management of these interactions and further research on environmental and genetic influences are crucial for effective strategies to combat this pressing public health challenge.

Background: Artificial intelligence (AI) is increasingly being proposed for postharvest food-safety control of animal-source foods, but its practical value depends on whether models can support real decisions rather than only report high accuracy. Methods: This narrative review used a structured literature mapping of peer-reviewed work, mainly from 2020 to 2025, identified through database searches and citation tracking using combined terms for artificial intelligence, machine learning, animal-source foods, postharvest food safety, slaughterhouse inspection, cold-chain monitoring, traceability, authenticity, HACCP, validation, and regulatory applicability. Results: The most implementation-proximate applications are computer vision prescreening in slaughterhouses and processing plants, sensor- and IoT-based cold-chain surveillance, freshness and adulteration screening, and digital traceability systems. Across these areas, stronger evidence is associated with clearly defined control points, transparent reference methods, external or temporal validation, auditable data flows, and documented human oversight. The main weaknesses are single-site datasets, retrospective designs, incomplete reporting of reference methods, limited workflow testing, and insufficient attention to false alerts, fallback procedures, and governance. Conclusions: AI should be viewed as targeted decision support, not as a replacement for established food-safety control. Future studies should prioritize prospective, multi-site, workflow-embedded validation and show how alerts lead to documented corrective or verification actions.

To provide food for children with food allergy or food intolerances represents an increasingly important role in school catering services. The number of children with food intolerances is growing continuously; therefore, it is necessary to improve the knowledge of foodservice workers, who are responsible for food provision in school catering units in relation with food intolerances, food allergies. The main goal of our research is to assess and analyze the knowledge of food service workers and food handlers on food intolerances and to determine those factors, which may influence their knowledge. Our research was conducted by using paper and pencil questionnaires. The mean of test results was 89,16% while deviation was 12,26%. There were no correlations between the test results and respondents”™ education level, age group and the number of years working in food catering sector, and only partial correlation was detected with the job of the respondents. Based on the answers the food handling techniques of diet foods represented the poorest results. Our findings proved that the knowledge and food handling practice of food handlers regarding food intolerances and the preparation of diet meals should be improved.

Background/Objectives: Institutional catering serves vulnerable populations, including schoolchildren. Surfaces in food preparation environments are key control points for food safety and reservoirs and transmission routes for antimicrobial-resistant (AMR) bacteria. This study characterized the hygienic status of food-contact surfaces (FCS) and non-food-contact surfaces (NFCS) in Hungarian school kitchens, identified contamination hotspots, and examined how routine monitoring can support AMR prevention. Methods: We retrospectively analyzed routine environmental hygiene monitoring records from 96 school kitchens (2019–2024). In total, 8412 swab samples were collected, 8407 had quantifiable counts, 6233 from FCS (e.g., plates, trays, boards, utensils), and 2174 from NFCS (e.g., sinks, fridges, workers’ hands). Total aerobic mesophilic counts were measured with a redox-potential method and expressed as CFU/100 cm²; 250 CFU/100 cm² (2.4 log₁₀) was the hygienic threshold. Results: Overall, 12.4% of surfaces exceeded the threshold. Non-food-contact surfaces were more likely to be non-compliant than food-contact surfaces (OR 2.77, 95% CI 2.43–3.17; p < 0.001). Hotspots included transport-container lids (67.2% non-compliant; OR 43.82), sink basins (32.8%; OR 10.46), and cutting boards (21.6%; OR 5.89). Seasonally, non-compliance was highest in summer (16.5%) and lowest in winter (9.0%; p < 0.001). Conclusions: Multi-year monitoring revealed substantial contamination concentrated in a few hotspots that, within a One Health framework—which recognizes the interconnectedness of human, animal, and environmental health—may represent environmental reservoirs and cross-contamination nodes relevant to AMR prevention. Targeted optimization of cleaning and disinfection for these surfaces, combined with trend analysis of indicator data and periodic AMR-focused environmental sampling, could reduce foodborne and AMR-related risks in public catering.