This study examines the food safety practices of home-based baking businesses in Quezon City, focusing on their food safety knowledge and practices from procurement to delivery. The study involved 60 home bakers, with a subsample of 10 interviewed for deeper insights. Most bakers operated on an upon order basis and had limited formal food safety training, relying on self-learning or generational knowledge. They demonstrated awareness of food safety principles, emphasizing safe preparation, quality maintenance, and contamination prevention. Although many home bakers were unfamiliar with the FATTOM concept, they understood the importance of temperature control and the impact of oxygen on food safety. In the four stages of production, they mostly adhered to good practices, such as checking ingredient quality, storing items at correct temperatures, and maintaining hygiene, but needs improvement in packaging, labelling, and use of protective clothing. Delivery practices were generally safe, though some bakers lacked proper packaging for delicate items. Complaints were mostly about physical contamination or structural damage rather than foodborne illnesses. Most bakers effectively managed ingredient spoilage by using the FIFO method and managing well their inventories. Lastly, many bakers took precautions to prevent direct contamination from rodents and pests except for one baker where fecal matter of pests and rodents find their way to plates used for baking. Despite some challenges, the study indicates that home bakers were generally committed to food safety, with a few areas for improvement. The results of the study emphasized the need for substantial food safety topics in the basic education and the need for home bakers and entrepreneurs whose main products are food to have the necessary training in essential concepts in food safety.

This study was conducted to explore parents’ beliefs and children's outdoor play post-COVID-19 pandemic. It aims to explore parents' beliefs about outdoor play, how they organize it, and its connection to children's play frequency, and children's preferences for outdoor play environments. A descriptive correlational approach was used, which included both qualitative and quantitative features in the design, data collection, and analysis. The sample includes parents or primary caregivers of children studying in selected preschools in Quezon City, Philippines. Data were obtained from survey questionnaires from 94 parents or primary caregivers and photo-elicitation interviews with 10 children. Results showed that parents have high levels of play support and believe that outdoor play is important for their child’s development; however, the study results only found weak correlations between play support and frequency of outdoor play. The most frequent outdoor play activities for children are walking, running, and playing chase, while the most frequent outdoor environments where children spend time are playgrounds, gardens, garages, and streets. It was also found that children prefer to play on playgrounds, beaches, and swimming pools. In contrast, the least preferred outdoor environments are forests and parking spaces. Parents organize outdoor play by playing with their children, taking them to a location of play, optimizing the setting, utilizing available materials, and scheduling play activities. Although parents provide play opportunities and recognize the importance of outdoor play, they still believe that the amount of outdoor play their children get is insufficient. Results highlight the importance of optimizing outdoor play environments not just for children but also for the parents and their families to further foster outdoor play for young children.

This qualitative case study describes the knowledge and experiences of five street children on COVID-19. Typical case sampling was used and the respondents typify the experiences of street children on the streets of Pasig, Marikina, and Quezon City during the early year of the onset of the pandemic and the community quarantices. The respondents were interviewed on the street but to observe proper social distancing and safety precautions, a phone-to-phone interview was used. Results showed that the street children's knowledge on COVID- 19 is basic. They understand that COVID-19 is a contagious and deadly virus and they know the recommended personal equipment to protect themselves from the virus. They know about the practices that may help lessen the spread of the virus. However, even though the street children and the accompanying parent know several things on how to prevent transmission of COVID-19, they do not practice the proper ways of wearing protective gear and do not practice the proper way of hand washing and social distancing. Part of the reasons for this inconsistency in practice is the lack of face masks and inadequate supply of soap and alcohol. Their stories reveal the double vulnerability of the street children and their families during this pandemic. Some received food assistance from the government, from their Barangays in particular, during the early part of the quarantine and all of them received food and money donations from people passing by. It is obvious, however, that these are not enough for their needs. The results suggest that information on COVID-19 guidelines should be widely disseminated not just on television, social media, or radio but to the streets through public or roving announcement systems. There is also a need to find sustainable assistance to street children and their families.

This study aimed to develop an acceptable plant-based milk alternative using Pili nuts using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of soaking period (h) and nut:water ratio (g nuts/1 kg water) on the acceptability of the sample based on creaminess, taste, and flavor. Verification experiments were used to validate the accuracy of the predictive models. Significant models (p < 0.05) to predict taste, flavor, and overall acceptability were generated with no significant lack of fit. Amount of nuts was found to have a significant effect (p < 0.05) on taste and flavor acceptability while soaking period had a quadratic effect on flavor acceptability. Soaking period and amount of nuts, however, had no significant effects on acceptability through creaminess. The optimal soaking period and amount of nuts per 1000 g of water to produce for pili nut milk is: (1) 2.79 - 4.25 h and (2) 312.09 g pili nuts, respectively. Verification experiments confirmed that the statistical models accurately predicted the responses. “Optimal” pili nut milk was found to have a pH of 6.67±0.03 and a TSS of 2.17±0.28°Bx. Additionally, color was determined to have L*, a*, and b* values of 78.67 ± 0.34, 2.14±0.12, and 11.89±0.32, respectively. Results imply that pili nut milk shows potential to be an acceptable product in the market that could set a mark for the endemic nut in Bicol to be utilized for the production of plant-based milk alternatives.

This study primarily aimed to investigate the bacteriostatic activity of spontaneous and inoculated fermented soy whey extracts to valorize soy whey and improve the shelf life of raw pork. Soy whey was produced and then sterilized in the laboratory from local soybeans (Glycine mac var. PSB SY2) of Cagayan Valley. Sterilized soy whey was divided into three batches: unfermented (USW), spontaneously fermented (S-FSW), and fermented with L. plantarum (I-FSW). Results revealed that all treatments were incapable of producing a significant zone of inhibition for E. coli UPCC 1195 and S. aureus UPCC 1143. Given the results, USW and only one representative for the fermented samples, I-FSW, were used to treat the pork samples. The study determined the changes in microbial counts and pH levels in raw pork loin slices applied with different treatments. Results indicated that I-FSW demonstrated minor inhibitory effects, which is shown by the decrease (-28.03%) in microbial counts. Meanwhile, U-SW had the highest increase (+54.3%) of microbial growth which could be attributed to its nutrient-rich composition and absence of fermentation in the treatment. It is likely that the lack of significant antimicrobial activity in I-FSW is caused by the insufficient concentration of bacteriocin present in the treatment. Moreover, an increase in the pH of the pork samples was also observed across all treatments. This can be due to the increased metabolic activity and protein degradation during storage. In conclusion, these findings show that although fermented whey from local soybeans (var. PSB SY2) inoculated with L. plantarum showed minimal bacteriostatic activity, the composition of the fermenting medium and the environment must still be adjusted to increase its ability to produce bacteriocins, and overall exhibit a higher bacteriostatic activity.