Consumers in low- and middle-income countries are increasingly worried about food safety, but markets for safe produce remain underdeveloped and do not offer farmers a premium price. This study used the Becker-DeGroot-Marschak experimental auction design to identify the market for safe vegetables by assessing consumers' willingness to pay for both internationally and locally certified vegetables. The study involved 585 shoppers at wet markets and supermarkets in Phnom Penh, Cambodia. The factors influencing willingness to pay were analysed using Pooled Ordinary Least Squares. Compared to uncertified vegetables, shoppers were willing to pay 100% more for those certified as United States Department of Agriculture Organic and 55% more for those certified under Cambodian Global Agricultural Practices. Providing information about both types of certification increased shoppers' willingness to pay for certified vegetables, with a greater increase for the international label than the local one. For the local label, information only increased willingness to pay among supermarket shoppers, not wet market shoppers. Our findings highlight the importance of age and income in shaping consumers' willingness to pay for safe produce. We offer recommendations to improve food purchasing choices in low-income countries, emphasising the need for food safety information that is tailored to different populations.

Foodborne illnesses affect over 600 million people worldwide each year, disproportionately impacting low- and middle-income countries. Most of these cases are preventable through the adoption of safe food handling practices. This study evaluated food safety knowledge, skills, and self-reported behaviors among consumers and food handlers in the Dominican Republic and explored barriers and opportunities to improve food safety behaviors. A national, in-person survey was conducted with 521 participants across all ten regions of the country. Data were analyzed using a knowledge-skills-behavior framework grounded in social cognitive theory to identify gaps in understanding and beliefs that influence the adoption of food safety practices, as well as potential intervention strategies. Results revealed substantial discrepancies between perceived and actual food safety knowledge among both consumers and food handlers. Food handlers demonstrated no greater knowledge or skills than consumers, and participation in formal training was very limited across both groups. Although most participants expressed concern about food safety, this concern was not consistently reflected in their behaviors. Minimal variation across gender, geographic location, and market type indicates that these deficiencies are widespread. Peer-led, on-site demonstrations-especially in open markets-emerged as promising interventions; however, the costs associated with implementing safer practices may discourage adoption without adequate incentives. Overall, the pervasive gaps in knowledge and skills that drive unsafe food handling behaviors underscore the need for effective communication strategies, targeted training for food handlers, and strengthened regulatory oversight that minimizes financial burden for resource-limited groups.

This study evaluated the microbial and metabolomic profiles of beef exudate to determine its suitability as a noninvasive matrix for monitoring spoilage (experiment 1) and Salmonella contamination (experiment 2). In experiment 1, vacuum-packaged longissimus lumborum (LD) muscles from six United States Department of Agriculture (USDA) utility-grade beef carcasses were stored at 1 degrees C (control) or 10 degrees C (accelerated spoilage) for up to 6 weeks. In experiment 2, ground LD and gluteus medius muscles were assigned to control or Salmonella Typhimurium-inoculated groups and stored at 4 degrees C for 28 days. Exudate and tissue samples were analyzed for total viable count (TVC), lactic acid bacteria (LAB), and Salmonella counts (experiment 2). Untargeted ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was conducted on exudate samples. Microbial loads increased with storage time, particularly at 10 degrees C. In experiment 1, TVC reached 6.03 log10 CFU/mL in tissue and 8.39 log10 CFU/mL in exudate, and LAB reached 5.80 and 6.34 log10 CFU/mL, respectively, after 6 weeks at 10 degrees C. In experiment 2, Salmonella counts declined during storage but remained detectable, while TVC and LAB increased. Metabolomic profiling identified 49 spoilage-associated metabolites in experiment 1, including hypoxanthine, xanthine, trimethylamine, acyl-coenzyme A, nicotinamide adenine dinucleotide (NAD), and adenosine monophosphate (AMP). In experiment 2, 40 key metabolites were associated with Salmonella-inoculation, predominantly amino acids and peptides. Notably, L-methionine, proline, and arginine exhibited 1.2-6.5 log2 fold increases in inoculated samples. These findings provide proof-of-concept evidence that beef exudate reflects microbial dynamics and metabolic shifts during spoilage and Salmonella challenge. The identified metabolomic features warrant further validation as potential non-destructive biomarkers for meat quality control and contamination detection.

Salmonella Gallinarum infections (fowl typhoid) cause significant production as well economic losses. We isolated and characterized (viability in simulated gastric fluid and simulated intestinal fluids, host-range, and genomic sequencing) four Salmonella Gallinarum phages to create a phage-based treatment for Salmonella Gallinarum infections in chickens. The phages were distinct based on genomic sequencing and effectively lysed Salmonella Gallinarum strains isolated from diseased chickens in Pakistan. Chicks (7 day-old) were challenged with Salmonella Gallinarum and treated with encapsulated phages or unprotected phages. At 1 and 4 d post-challenge (dpc), cecal Salmonella concentrations of chicks treated with unprotected (4.36 ± 0.20, and 4.02 ± 0.15 log10 CFU/g, respectively) and encapsulated phages (5.05 ± 0.22, and 3.26 ± 0.62 log10 CFU/g, respectively) were significantly lower (P < 0.05) than those of untreated chicks (5.71 ± 0.13, and 4.65 ± 0.08 log10 CFU/g, respectively). In a second animal trial, chicks were challenged with Salmonella Gallinarum but also treated with mixture (1:1) of encapsulated and unprotected phages. At 4 dpc, concentrations of Salmonella Gallinarum in the ceca of chicks treated with any form of phage were significantly lower than those of untreated chicks. At 7 dpc, however, concentrations of Salmonella Gallinarum in the ceca of chicks treated with the mixture of unprotected and encapsulated phages (2.40 ± 0.55 log10 CFU/g) were significantly lower (P < 0.05) than those of chicks in all other treatment groups. Taken together, these data indicate that phage treatment reduces concentrations of Salmonella Gallinarum in experimentally-challenged chickens.

As global concerns and awareness of the threat posed by antimicrobial resistance (AMR) grow, the One Health initiative provides a framework to advance public understanding of and willingness to address AMR. The use of bacteriophages as a non-antibiotic means to control bacterial infections aligns with this framework, but it is unknown whether the use of new antibiotic alternatives, and bacteriophages in particular, will find acceptance among consumers. Within the context of poultry production and consumption, we sampled 1497 Pakistani consumers studying their knowledge of and familiarity with antibiotics, bacteriophages and AMR, whether they perceived AMR as a threat, and their willingness to accept alternative microbial control technologies. Additionally, we tested the impact information about bacteriophages had on the different concepts as well as respondents’ perception of different chicken quality attributes. Using both Probit and Multivariate Probit models we found that familiarity with antibiotics and bacteriophages is significantly associated with the acceptance of alternative microbial control technologies and perceptions of resulting products. Moreover, we find that providing information about the technology does not significantly alter respondent’s perception of most quality attributes.

Summary This article reviews available evidence on food safety and foodborne illness in Laos, especially as it relates to human nutrition. There is a distinct lack of research in Laos surrounding bacterial, viral, parasitic and chemical foodborne contaminants, which contribute to significant yet avoidable public health problems. Viral and chemical foodborne contaminants are especially under researched. Major challenges include undeveloped reporting systems for outbreaks, zoonotic foodborne pathogens, antimicrobial resistance, resource constraints and communicating food safety risks to diverse ethnic groups. Evidence‐based food safety policy in Laos requires improved surveillance and reporting, identification of evidence gaps within food value chains, assessments of risks and cost‐effective approaches, and supporting partnerships with neighbouring countries. Specific suggestions for targeted research involve conducting longitudinal studies to ascertain long‐term public health impacts, continuing to identify foodborne etiologic agents and transmission routes in Laos and implementing interdisciplinary, One Health approaches to address complex problems more sustainably.

The Dominican Republic, like other economically developing countries, has begun to shift national focus away from food security to concentrate on improving food safety and nutrition. The government of the Dominican Republic has promoted and implemented measures aimed at eradicating poverty and malnutrition and reducing the diseases that are a direct consequence of nutritional deficiencies. However, between 2013 and 2018, the Dominican Republic reported approximately 23,000 cases of foodborne illness annually. Additionally, the number of annual cases of acute diarrhea has increased to approximately 80,000 cases per year with a mortality rate (per 100,000 inhabitants) between 5.98 and 6.94. While the etiological agents responsible for these cases are often not identified, foodborne pathogens including Shigella, E. coli, Klebsiella pneumoniae, Salmonella, and Campylobacter have been isolated from food exported from the Dominican Republic as well as locally consumed foods. This review describes the status of food safety in the Dominican Republic. The review focuses on what is known regarding the etiological agents involved in foodborne disease outbreaks in the country, the impact of foodborne disease, measures the Dominican Republic government has taken to ensure the safety of both exported foods and foods consumed locally, barriers to improving food safety, as well as current and emerging food safety challenges.

Improving food safety often requires individuals or groups to adopt new food safety behaviors. Understanding individuals’ perceptions of food safety is an important step in creating programs that enable the adoption of such behaviors. To inform the design of food safety programs in Cambodia, this study measured perceptions of vegetable safety among vegetable growers ( n = 69; Battambang, Siem Reap) and vendors ( n = 31; Phnom Penh) involved in Cambodian informal vegetable markets using a quantitative questionnaire. The majority of respondents (≥ 62.7%, lower bounds of 95% confidence intervals at least 46.2%) across all groups (growers and vendors) were at least “moderately concerned” (scale: “extremely concerned,” “moderately concerned,” “slightly concerned,” “not concerned at all”) about the safety of vegetables sold in Cambodia. However, the mean estimated probability of respondents reporting that chemical contamination was of greater concern than microbial contamination was 84.9% [76.0, 90.9]%. Most respondents reported familiarity with the health effects of consuming chemically (71.4% [61.5, 79.6]%) or microbially (57.3% [47.2, 66.9]%) contaminated vegetables. However, less than half (between 7.3% and 48.4%) of all respondents provided a commonly recognized example of such health effects. Across all groups, respondents most frequently perceived contamination of vegetables as occurring primarily “at the farm” (≥ 76.7%, lower bounds of 95% confidence intervals at least 61.5%, and ≥ 39.3%, lower bounds of 95% confidence intervals at least 21.2%, respectively). Additionally, most respondents (≥ 51.6%, lower bounds of 95% confidence intervals at least 34.0%) perceived “vegetable farmers” as primarily responsible for preventing chemical contamination. Perceptions of responsibility for preventing microbial contamination varied across groups ( p = 0.02). Of the vendors in Phnom Penh, growers in Battambang, and growers in Siem Reap involved in this research, 22.6%, 39.0%, and 53.6%, respectively, described at least one commonly accepted contamination prevention practice. These results suggest that food safety programs for each of the described groups should include efforts to increase participants’ understanding of the health impacts of consuming contaminated vegetables. However, specific emphasis should be placed on increasing awareness on the health impacts of consuming vegetables contaminated with microbial pathogens as respondents were generally less aware and concerned with microbial vs. chemical contamination of vegetables. Additionally, programs targeting vegetable growers could leverage growers’ sense of personal responsibility for both contamination and contamination prevention, while programs for vegetable vendors may need to emphasize the importance of vendors in ensuring vegetable safety.

IntroductionSeveral Cambodian initiatives seek to improve nutritional outcomes via increased production and consumption of nutrient-dense foods, including vegetables. However, food safety gaps in informal markets, where most vegetables are purchased, allow for the transmission of foodborne pathogens and threaten the positive nutritional outcomes associated with vegetable consumption.MethodsThis study describes a tool used to measure perceptions of Cambodians involved with informal vegetable markets regarding their capabilities, opportunities, and motivations to implement food safety practices. The quantitative tool could also be used to assess capability, opportunity, and motivation to adopt a behavior in a wide range of development contexts. To these ends, a questionnaire assessing these perceptions was developed using the Capability, Opportunity, Motivation-Behavior (COM-B) model of behavior and the Theoretical Domains Framework (TDF).ResultsThe questionnaire was piloted with vegetable vendors in Phnom Penh (N = 55), revised, and subsequently implemented in the provinces of Battambang and Siem Reap with vegetable producers, distributors, and vendors (N = 181). Confirmatory factor analysis resulted in a nine-factor model corresponding to TDF constructs with a comparative fit index of 0.91, a Tucker-Lewis index of 0.89, and a root mean square error of ~0.05. Further analysis indicated that vegetable vendors and distributors typically had significantly higher (p < 0.05) levels of perceived motivation and capability to implement the target food safety practice (washing surfaces that come in contact with vegetables with soap and water every day) compared to their perceived opportunity to do so. Among farmers, however, levels of perceived motivation were significantly higher (p < 0.05) than levels of perceived opportunity and capability. In addition, vendors in Battambang had significantly higher (p < 0.05) levels of perceived capability, opportunity, and motivation to implement the target food safety practice in comparison to farmers in either province. Vendors in Battambang had significantly higher (p < 0.05) levels of perceived opportunity and motivation than vendors in Siem Reap.ConclusionsThese data suggest that efforts to bolster vegetable vendors' and distributors' perceived opportunity and vegetable farmers' perceived opportunity and capability to implement food safety practices could increase the likelihood of adoption of the target food safety practice.

High unemployment among college graduates has been a big concern in Egypt for many years now. Mismatch in technical competencies and lack of job-oriented skills and inequity in education and career by gender pose a major constraint for Egyptian youth to find employment. Information about whether the gender of the mentor has any effect on the quality of mentoring is also nonexistent. Using web and in-person survey data among agricultural students, faculty, and potential private sector agribusiness employers, this paper attempts to investigate whether there are any significant differences in the application and use of career guidance by male and female students to prepare for careers prospects and align with the industry needs. The results will validate if there are significant differences in between male and female faculty in their perception of relevance of technical and employable skills as well as the use and application of career guidance and mentoring by students to increase their prospects with employers. The findings will be used to develop interventions that would help align student skills with employer expectations as well as upgrade faculty competencies.

ObjectivesBeef from cull cows has been traditionally perceived as low-quality/value meat due to its inferior flavor and tenderness. Given the negative consumer perception of highly processed fresh meat, there is a need to develop a natural post-harvest aging system to improve eating quality attributes of beef products, particularly from cull cows. Dry aging has been practiced for decades as a traditional and natural butchery process, which is also known to improve palatability characteristics. Thus, the main objective of this study was to evaluate the impact of different dry-aging methods on meat quality, microbiological properties and palatability attributes of loins from cull cow beef.Materials and MethodsPaired beef loins from 13 carcasses (Holstein, 30+ mo) were obtained at 5d postmortem, divided into 4 equal length sections and randomly assigned to four aging methods: wet-aging (WA), dry-aging (DA), dry-aging in water permeable bag (DWA) and UV-light dry-aging (UDA; 2 treatment/day, 5 J/s/treatment). Sections were aged for 28d at 2°C, 65% RH and 0.8 m/s air flow. After aging, dry-aged sections (DA, DWA and UDA) were trimmed of dehydrated surface, and trim loss and total saleable yield were recorded. The pH, proximate composition, shear force, water-holding capacity, initial color (instrumental and trained panelist), lipid oxidation (2-thiobabituric acid reactive substances, TBARS), microbial properties (aerobic plate count (APC), lactic acid bacteria (LAB), and yeast and mold (YM) counts) and trained sensory evaluation (11 panelists) were determined. Experimental design was a balanced complete block design. All data were analyzed using PROC MIXED procedure of SAS, and least squares means for all traits were separated (P < 0.05).ResultsDA and UDA had a substantial moisture loss during the aging process, accompanied with higher trim loss compared to other methods (P < 0.05). This resulted in DA having the lowest yield followed by UDA, DWA and WA with the highest saleable yield (P < 0.05). No significant differences were observed on cook loss, WBSF and TBARS between the treatments. DWA had the lowest pH out of all treatments (P < 0.05). UDA had the lowest moisture content and highest drip loss (P < 0.05). Color measurement showed that both DA and WA had significantly higher L* and lower b* values compared to UDA and DWA (P < 0.05). However, a* and lean surface color were not significantly different between the treatments (P > 0.05). For the trim, UDA had the lowest microbial growth among all treatments (P < 0.05). For the lean, UDA had the lowest count for LAB (P < 0.05), WA had the lowest in YM (P < 0.05) and no difference was found for APC between treatments (P > 0.05). Trained sensory panelist found that UDA and WA had higher fat and sour flavor (P < 0.05), and a trend (P = 0.07) of higher oxidized flavor when compared to DWA and DA.ConclusionThe results showed that dry-aging would result in no adverse impact on shear force, cooking loss, initial color and lipid oxidation of mature beef loins. Further, sour and oxidized flavor was lower in dry-aged beef, indicating its potential as value adding process. UV light application minimized microbial growth during dry-aging process, although more analyses are needed to understand its full impact on dry-aged meat quality. Further studies on determining the consumer acceptability as well as flavor-related compound analyses are currently under investigation.

The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (m. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42 & thorn; mo) were obtained at 5 d postmortem, divided into 4 equal sections, and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water-permeable bag [DWA], and ultraviolet light dry-aging [UDA]). The beef sections were aged for 28 d at 2 degrees C, 65% relative humidity, and 0.8 m/s airflow. Following aging, surface crusts and bones were removed, and loin samples were collected for the meat quality, microbiological, and sensory analyses. Results indicated that all dry-aged loins had greater moisture and trimming loss compared with WA (P < 0.05), while DWA had lower loss than DA and UDA (P < 0.05). No differences in shear force, cook loss, or both lipid and protein oxidation across all treatments were observed (P > 0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable with WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P < 0.05). The consumer panel analysis found that all loins were acceptable, and the trained panel analysis indicated that DA loins decreased sourness and animal fat flavor (P < 0.05) and had a trend of decreasing oxidized flavor (P = 0.07). The results indicate that dry-aging can potentially be utilized as an effective natural process by nullifying some of well-known off-flavor attributes associated with cull cow beef while not compromising other meat quality attrib- utes or microbiological shelf life.

Abstract Limits on the use and efficacy of various antibiotics coupled with negative consumer perception of the practice have together spurred substantial research into compounds that could reduce the use antibiotics to control bacterial diseases in pigs. Bacteriophages are often among such potential compounds, and various groups have examined the efficacy of bacteriophages or bacteriophage products in limiting transmission or colonization of targeted bacteria. The study presented here provides a systematic review of such studies followed by a meta-analysis of aggregated data produced by each study. The data set was limited to inputs (n = 19; 576 total observations) from studies where: 1) live pigs were inoculated with a known quantity of challenge bacteria; 2) challenged animals were treated with a known quantity of phages; 3) concentrations of the challenge bacteria were measured in different tissues/fluids following phage treatment; and 4) SD (or SE to allow calculation of SD) was reported. Concentrations of challenge bacteria were significantly lower in phage-treated pigs versus challenged but untreated pigs (P < 0.0001; effect size = −1.06 1log10 colony-forming units [CFU]/g). The effect size of phage treatment was significantly greater (P < 0.05) in samples collected 48 to 96 h following phage treatment versus those collected ≤ 24 h following phage treatment. Likewise, effect size of phage treatment was significantly greater in piglets versus market-weight pigs. Across observations, phage treatment effect sizes were greatest (P < 0.01) in fecal samples versus ileal or cecal samples. Taken together, these data indicate that phage treatment can significantly reduce the concentrations of targeted bacteria in pigs; scenarios exist, however, where phage treatment could predictably be more or less effective.

Listeria monocytogenes is regularly isolated from food processing environments and is endemic in some facilities. Bacteriophage have potential as biocontrol strategies for L. monocytogenes. In this study, the lytic capacity of a commercial Listeria phage cocktail was evaluated against a library of 475 Listeria spp. isolates (426 L. monocytogenes and 49 other Listeria spp.) with varied genotypic and phenotypic characteristics. The lytic capacity of the Listeria phages was measured by spot assays where lysis was scored on a scale of 0-3 (0 = no lysis; 1 = slight lysis; 2 = moderate lysis; 3 = confluent lysis). Only 5% of all tested Listeria spp. isolates, including L. monocytogenes, were either moderately or highly susceptible (score 2 or 3) to lysis by Listeria phage when scores were averaged across temperature and phage concentration; 155 of 5700 treatment (multiplicity of infection [MOI] and temperature) and characteristic (genotype, sanitizer tolerance, and attachment capacity) combinations resulted in confluent lysis (score = 3). Odds ratios for susceptibility to lysis were calculated using multinomial logistic regression. The odds of susceptibility to lysis by phage decreased (p < 0.05) if the L. monocytogenes isolate was previously found to persist or if the phage-bacteria culture was incubated at 30°C; neither isolate persistence or temperature was significant (p ≥ 0.05) when all factors were considered. In addition, lytic efficacy varied (p < 0.05) among pulse field gel electrophoresis (PFGE) pulsotypes and may be affected by host MOI (p < 0.05). There was no effect (p > 0.05) of attachment capacity or sanitizer tolerance on phage susceptibility. This study underscores the complexity of using Listeria phage as a biocontrol for Listeria spp. in food processing facilities and highlights that phage susceptibility is most greatly impacted by genotype. Further studies are needed to evaluate these findings within a processing environment.

This article examines the current state of food safety preparedness and response in three representative countries in sub-Saharan Africa (SSA): Kenya, Senegal and South Africa. We focus on foodborne diseases associated with the microbial contamination of animal-sourced foods. The results of our analysis indicate that governments in all three countries have official programmes to limit foodborne diseases and mitigate the effects of outbreaks. However, the population in these three countries continues to experience a high burden of foodborne diseases, and knowledge of the specific causes and mitigation of these diseases in SSA is lacking. Furthermore, there is a need for more and better food safety education programming, as we found no study that has collected a representative sample to estimate the level of public awareness of foodborne pathogens in any of the three countries studied. Evidence also suggests that institutional capacity around food safety in both the public and private sectors is insufficient due to limited financial investment and technical capacity. We end by providing suggestions for improving food safety preparedness and response in the region.

Unemployment remains high among Egyptian university graduates. This study aimed to identify demographic attributes that influence student perceptions of the importance of employability skills, as well as to measure concordance between employers versus student perceptions of the importance of employability skills. Egyptian university agriculture students and private sector employers completed a survey where they assessed their perceived importance of 35 skills. A multivariate linear regression model was used to measure the influence of student demographics in decision-making and concordance between employers and students were compared using Cohen's weighted Kappa. Student location was the most influential demographic that determined perceptions of the importance of employability skills. As a group, students possessed more intra-group concordance than employers, but concordance levels of all students were low when compared to employers. Our findings indicate that regardless of demographics, Egyptian agriculture university students are unaware of what is important to potential employers, meaning that students do not know which skills to focus on developing when searching for a job. Teaching students the skills that are most desired by employers contributes to Human Capital Theory because it improves the employability value of university graduates. Few studies have analyzed student demographics combined with student/employer concordance. This approach could assist future studies that aim to compare individual student and employer perceptions to each other.

Egypt has made substantial progress in access to education. However a high unemployment rate among university graduates and employers being unable to find a skilled workforce are of great concern. A pragmatic approach for education that enables student to participate in career preparation activities in and outside the classrooms and prepare them for a job following their graduation is of paramount importance. Soliciting opinions from undergraduate students and professors in five agricultural universities and employers from major agricultural industries in Egypt this study aimed to identify student participation in career preparation activities, ascertain major sources for career advice and information about their prospective careers and preparation for those careers. The findings revealed that students had limited opportunities to practice in their career skill-building through their coursework activities. For a majority of the students, professors and university graduates were the primary sources for career advice. Students seldom visited career services offices and did not quite utilize their services, but frequently browsed websites of potential employers. Career advising services appeared to be below the students’ expectations across the universities. Strategies and policies are needed to strengthen career advisory services at universities to improve graduates’ chances of obtaining meaningful employment in their fields of study.

Cambodia has made significant efforts to improve nutritional outcomes while demonstrating increasing interest in ensuring that food safety challenges do not negate these efforts. This integrative review examines food safety in Cambodia to identify areas where efforts, both existing and recommended, could focus to best limit Cambodians' exposure to foodborne disease. The review considers: 1) documented foodborne disease outbreaks in Cambodia; 2) aggregated food safety research taking place in Cambodia; 3) current food safety regulatory structures in the country; and 4) gaps in food safety knowledge or practices. Lastly, the review proposes an framework to bridge food safety gaps through the integration of improved surveillance, targeted intervention research informed, and a comprehensive understanding of Cambodians motivations, opportunities, and capabilities to adopt food safety practices.

While all sectors of the economy can be impacted by climate variability and change, the agricultural sector is arguably the most tightly coupled to climate where changes in precipitation and temperature directly control plant growth and yield, as well as livestock production. This paper analyzes the direct and cascading effects of temperature, precipitation, and carbon dioxide (CO 2 ) on agronomic and horticultural crops, and livestock production in Indiana through 2100. Due to increased frequency of drought and heat stress, models predict that the yield of contemporary corn and soybean varieties will decline by 8–21% relative to yield potential, without considering CO 2 enhancement, which may offset soybean losses. These losses could be partially compensated by adaptation measures such as changes in cropping systems, planting date, crop genetics, soil health, and providing additional water through supplemental irrigation or drainage management. Changes in winter conditions will pose a threat to some perennial crops, including tree and fruit crops, while shifts in the USDA Hardiness Zone will expand the area suitable for some fruits. Heat stress poses a major challenge to livestock production, with decreased feed intake expected with temperatures exceeding 29 °C over 100 days per year by the end of the century. Overall, continued production of commodity crops, horticultural crops, and livestock in Indiana is expected to continue with adaptations in management practice, cultivar or species composition, or crop rotation.