What distinguishes secondary students is that they are in adolescence and this age group is known for its tendency for non-compliance and out of the ordinary. Thus, they are more prone to foodborne diseases. This study aimed to assess food safety knowledge and practices among secondary students at twelve public secondary schools in all six municipalities in Tripoli city, Libya. A cross-sectional survey was carried out among 1874 students in which 55.2% of the respondents were females and 44.8% were males. The majority of the respondents (71.5%) were between the age of 16 and 17 years. Data were analyzed by the SPSS. The findings revealed that 83.4% and 87.5% of students have good knowledge and a moderate level of practices of food safety, respectively. The findings also revealed that only 7.8 % of students reported that they "always" wash their hands before eating breakfast in school. It was observed that there was a significant association between food safety knowledge scores and students' municipality and a significant association between food safety practices scores and students' municipality, and mothers' education level of secondary school students (P <0.05). In conclusion, there was a weakness of some important knowledge points and practices of food safety. Therefore, an effective and continuous education program for these teenagers is necessary. Also, the authorities should provide appropriate facilities at schools that enable students to wash their hands.

High-quality proteins, vital vitamins, minerals, and essential fatty acids may be obtained from fish and fish products. Fish decomposition and the generation of toxicants such as biogenic amines may counteract the benefits of fish consumption on human health, such as protection against coronary heart disease and some cancers.Annually, histamine consumption is recognized as the cause of numerous cases of food poisoning. Even small or moderate doses of histamine or tyramine-containing fish might cause food sensitivity. Cadaverine, putrescine, and tyramine have also been identified as histamine poisoning potentiators. Biogenic amine accumulation in fresh fish and fish products has been linked mostly to the growth of bacteria with amino acid decarboxylase activity, which is aided by a lack of sanitary conditions and proper temperature control during storage. Biogenic amines are used to assess the hygienic quality of various marine and freshwater species and their potential toxicity. Different conventional and modern methods have been employed to control biogenic amine buildup. This review article aims to bring current knowledge concerning biogenic amine content in fresh fish and fish products, as well as the efficacy of present and emerging management techniques, up to date and combined.Novelty impact statement: This article focuses on the current, emerging prevention and reduction methods of biogenic amines formation in fish and fish products, which is the strength of the manuscript. Furthermore, the first results of the control strategies that are currently the focus of research are discussed.

Introduction: To protect public health in society, it is imperative to promote good food safety practices by raising awareness and knowledge, especially among school students. This study aimed to assess the food safety knowledge and practices among middle school students in Tripoli, Libya. Methods: The study was conducted through a questionnaire to find out the level of food safety knowledge and practices among randomly selected students from several municipalities in Tripoli city, Libya, from May to November 2019. Approval from the director of the Basic Education Administration was taken. Data were analyzed to determine the association of demographics and the level of knowledge and practices, the correlation between knowledge and practice scores. The data analysis was performed by SPSS. A Chi-square test was used to find out the association. A p<0.05 was considered statistically significant. Results: There was a total of 591 students surveyed. A good level of food safety knowledge was found in 325(55%) and the level of food safety practices was high in 558(94.4%). Only 102(17.3%) of the students always washed their hands before eating in school. There was a significant association (p<0.05) between gender and municipality with the knowledge scores. conclusion: The level of food safety practices was high but only half of the middle school students surveyed had a good level of knowledge.

The government through its respective institutions and centers is responsible for protecting the consumers by assuring the safety of food supplies until consumption. The study sought to assess the knowledge of food safety, discover the incidence of food poisoning, evaluate the perception of meals and waitresses, and know the attitude towards the meals served among a sample of women who attended celebrations in the celebration halls in Tripoli city, Libya. A total of 410 women were selected randomly and data were collected through face-to-face interviews using questionnaire forms. A chi-square test was used for independence. The majority of the participants (41.7%) were between the age of 18 and 25 years. The results showed that the majority of the participants (95.4%) had a good level of food safety knowledge. Also, the results showed a significant association between age and occupation of the participants and food safety knowledge scores (P<0.05). Twenty-four percent of the participants reported that they were exposed to food poisoning after eating dinner in the celebration halls. Only 15% of women always washed their hands before eating the meal in the celebration halls. A significant association was found between hand washing practice and food poisoning exposure (p <0.05). Only 22.4% of participants agreed that the food served inside the celebration hall was safe. It is very clear that the meals served at celebration halls need to be regulated by the repective authorities. In addition, the respective public authorities should be working hard to eliminate the negative perception of individuals about food safety practices in celebration halls.

Fish and fish products are important sources of nutritional elements, especially iodine and unsaturated fatty acids (omega-3). These are essential for pregnant women and their embryos during a pregnancy period. However, women and their embryos may be exposed to chemical pollutants when they consume fish. Therefore, this study aimed to assess the consumption pattern of fish during pre-pregnancy, pregnancy and post-pregnancy periods, and explore the awareness on the chemical pollutants in fish among the women who recently gave birth in Tripoli city, Libya. This study targeted 370 women randomly in Tripoli city and collected data through a face to face questionnaire. The questionnaire consisted of three parts: characteristics of new mothers; consumption of fish, crustaceans, mollusks and canned fish; and knowledge on the importance and risks of eating fish and fish products. The results showed that eating fish, crustaceans, and mollusks once a month was the highest proportion in the three periods with a percentage of 38, 38 and 41%, respectively. Sardine, sea bream and mackerel were the most fish common consumed by new mothers during the three periods. More than half of the mothers did not change the pattern of their consumption of fish, crustaceans and/or mollusks during pregnancy as compared to the pre-pregnancy period and after the birth of their children as compared to the pregnancy period. The canned tuna was the most canned fish consumed by respondents (93%). More than half of mothers realized that eating fish is important for health in general and for pregnant women with a percentage of 58 and 59%, respectively. The results of this study showed that there was a great need to raise the awareness of new mothers about chemical pollutants in fish. Furthermore, effective programs should be adopted by the competent authorities to educate mothers about what types and amounts of fish they should consume during pregnancy and the types that should be avoided.