Social-ecological interactions mediate water–energy–food security in small developing islands, but community-scale insights are underrepresented in nexus research. These interactions are dynamic in their response to environmental and anthropogenic pressures and need to be understood to inform sustainable land use planning into the future. This study centered on bringing together diverse stakeholders to explore water–energy–food futures using the “<i>Kesho</i>” (meaning “tomorrow” in Kiswahili) scenario tool for two of the largest islands that comprise the Zanzibar Archipelago. The methodology comprised four core stages: (1) exploration of how past drivers of change impacted water–energy–food security; (2) modeling of a <i>Business as Usual Scenario</i> for land cover change; (3) narrative development to describe alternative futures for 2030 based on themes developed at the community scale; and (4) predictions about how narratives would shape land cover and its implications for the nexus. These results were used to model alternate land cover scenarios in TerrSet IDRISI (v. 18.31) and produce visual representations of expected change. Findings demonstrated that deforestation, saltwater incursion, and a reduction in permanent waterbodies were projected by 2030 in a <i>Business as Usual Scenario</i>. Three alternative scenario narratives were developed, these included <i>Adaptation, Ecosystem Management</i>, and <i>Settlement Planning</i>. The results demonstrate that the effectiveness of actions under the scenario options differ between the islands, indicating the importance of understanding the suitability of national policies across considered scales. Synergies across the alternative scenario narratives also emerged, including integrated approaches for managing environmental change, community participation in decision making, effective protection of forests, cultural sensitivity to settlement planning, and poverty alleviation. These synergies could be used to plan strategic action towards effectively strengthening water–energy–food security in Zanzibar.

The port is a place for ships as sea transportation to dock. The port, as a place of entry and exit for goods or passengers from various regions, places, and environments, encourages the potential for disease transmission to a new environment. Pathogens present in the environment can directly contact the human body through air, touch, and transmission through food around areas with high mobilization. Therefore, this study aims to look at the results of hygiene observations and laboratory testing related to food, drinking water, and air samples at Galala Port, Ambon City. This study used descriptive research with a cross-sectional research design. From all parameter examination results, several examination results do not meet the standards such as food microbiology examination results (E. coli bacteria > 3.6MPN/gr), sanitation (walls and floors are not watertight), the presence of mosquito larvae (seven Aedes albopictus mosquito larvae), drinking water microbiology (total Coliforms 64 CFU.100 mL-1), and clean water microbiology (E. coli > 250 CFU. 100 mL-1 and total Coliforms 8 CFU.100 mL-1). Therefore, it can be concluded that the inspection of restaurants carried out at Galala port, Ambon City, is not appropriate and does not meet the standards according to the Minister of Health Decree number 942 of 2003.

Research into the resilience of the water-energy-food-ecology (WEFE) system is of great significance to ensure the safety and high quality of resources in the Yellow River Basin. To investigate WEFE system resilience and its influencing factors, this paper constructs an indicator system for WEFE system resilience based on prefecture-level city data from the Yellow River Basin spanning the years 2008 to 2021, and explores its dynamic evolution. Furthermore, this paper employs the Partial Least Squares (PLS) regression model to explore the factors influencing WEFE system resilience. It utilizes a spatial panel model to investigate the spatial spillover effects of these factors. The results indicate that WEFE system resilience in the Yellow River Basin exhibits a fluctuating upward trend. Spatially, a pattern of “low in the middle and upstream regions, high in the downstream regions” emerges. Among the driving factors, infrastructure development and the degree of innovation exhibit negative spatial spillover effects, while other factors demonstrate positive spatial spillover effects. Therefore, integrated basin management needs to be promoted by considering the systematic interlinkages of water, energy, food production and ecology and the sustainable use of resources to ensure the long-term resilience of cities. These findings provide valuable insights for policymakers to formulate more effective and coordinated resource management strategies in the Yellow River Basin, and also contributes to enriching the international literature on WEFE system research.

The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. The bactericidal effect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry.

The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. The bactericidal effect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry.

Access to reliable water is vital for sustaining agri-food systems, yet its equitable distribution faces mounting challenges from climate change, rising sectoral demands, and upstream water withdrawals. Water management is further complicated by diverse social, policy, and institutional drivers, and limited understanding of social-ecological dynamics impeding effective collaboration among sectors, stakeholders, and grassroots communities. National policies play a crucial role in governing water resources, underscoring the need for a comprehensive analysis of sectoral policies to evaluate their effectiveness in fostering an enabling policy environment. This study examines 13 water-food sectoral policies in Bangladesh to identify gaps and propose actionable recommendations for creating a cohesive policy framework that ensures water availability, enhances accessibility, and supports the transformation and resilience of food systems.

Emulsifiers play an essential role in ensuring the physiochemical stability of food emulsions. In the case of mayonnaise, proteins contained in egg yolk act as emulsifiers. Here, we employed stochastic optical reconstruction microscopy (STORM) to localize proteins at the oil/water droplet interface using fluorescently labeled antibodies. To quantitatively analyze the distribution of proteins, we first simulated homogeneous and heterogeneous distributions. We then implemented the relative position distribution (RPD) analysis to extract the histogram of relative distances between all neighboring localizations. By analyzing the local maxima of the histogram, we could classify distributions at droplet interfaces as homogeneous, partially heterogeneous, and heterogeneous. The model fitting over the RPD histogram using a 2D probability function further provided a localization precision amplitude consistent with the analysis of the local maxima. As a model system for mayonnaise, we used emulsions prepared with combinations of phosvitin, phospholipids, apolipoprotein B (apoB), and sodium dodecyl sulfate (SDS) as emulsifiers. The binary phosvitin/SDS model emulsion showed a partially heterogeneous distribution of phosvitin around the droplets. The ternary phosvitin/phospholipid/SDS and apoB/phospholipid/SDS emulsions showed increased heterogeneity of phosvitin and apoB. Quantification of heterogeneity at droplet interfaces may provide insights in factors determining the physical and chemical stability of emulsions.

Escherichia albertii is an emerging foodborne pathogen that causes diarrhea. E. albertii has been isolated from various foods, including pork and chicken meat, and environmental waters, such as river water. Although many food poisoning cases have been reported, there have been insufficient analyses of bacterial population behaviors in food and environmental water. In this study, we inoculated 2–5 log CFU of E. albertii into 25 g of pork, chicken meat, Japanese rock oyster, Pacific oyster, and 300 mL of well water and seawater at 4°C, 10°C, 20°C, and 30°C, and analyzed the bacterial population behavior in food and environmental water. After 3 days at 4°C, the population of E. albertii strain EA21 and EA24 in foods maintained approximately 4 log CFU/25 g. After 3 days at 10°C, the population of E. albertii strains in pork and oysters maintained approximately 4 log CFU/25 g, and that in chicken meat increased to approximately 5–6 log CFU/25 g. After 2 days at 20°C, E. albertii strains grew to approximately 6–7 log CFU/25 g in pork and chicken meat, and E. albertii strain EA21 but not EA24 grew to 4.5 log CFU/25 g in Japanese rock oyster, E. albertii strain EA21 but not EA24 slightly grew to 3.1 log CFU/25 g in Pacific oyster. After 1 day at 30°C, E. albertii strains grew to approximately 7–8 log CFU/25 g in chicken meat and pork, grew to approximately 4–6 log CFU/25 g in Japanese rock oyster, and 6–7 log CFU/25 g in Pacific oyster. These results suggest that E. albertii survives without growth below 4°C and grew rapidly at 20°C and 30°C in foods, especially in meat. E. albertii strains did not grow in well water and seawater at 4°C, 10°C, 20°C, and 30°C. The population of E. albertii strains in well water and seawater decreased faster at 30°C than at 4°C, 10°C, and 20°C, suggesting that E. albertii has low viability at 30°C in environmental water.