Food safety in the home kitchen has become a growing public health issue due to inaccurate food preparation processes in consumers' homes, as well as poor personal and/or environmental hygiene. This study evaluated the prevailing environment, cleanliness, and hygiene habits of selected household kitchens using on-site visits and swabbing for microbial examinations. Most food contact surfaces, touch points, and kitchen supplies showed high contamination with total aerobic bacterial count (TABC), coliforms, and Escherichia coli. Among the food contact surfaces, the highest contamination was recorded in kitchen sink walls (91.4%) with E. coli. Approximately 67.0% of food preparation surfaces were contaminated with E. coli. Among the frequently touched surfaces, kitchen tap knobs (87.5%) were highly contaminated with E. coli. Furthermore, among the frequently used supplies, 91% of sponges/dishcloths were found to be contaminated with E. coli. About 81.0% of detergent bars were found to be contaminated with E. coli. The majority of homes (93.3%-100.0%) lack access to hot water, soap, and sanitizers in the kitchen, and the presence of pets (cats; 6.7% of households) or pests (100% of homes) in the kitchen was evident, indicating the likelihood of microbial contamination and transmission from the outside environment. To reduce the risk of microbial contamination, people must improve their food handling practices through education.
The effects of cooking duration and the combined effects of cooking fuel, cooking duration, and ventilation remain unclear, particularly in relation to evidence from measured kitchen particulate matter (PM) exposure. Data were sourced from the Henan Rural Cohort Study and Panel study. Cognitive function was assessed using the Mini-Mental State Examination (MMSE). Cooking fuel, cooking duration, and kitchen ventilation were obtained, and kitchen PM was monitored using U-MINI208. In qualitative analysis, 9403 participants were enrolled. Individuals with long cooking durations scored 0.36 points lower than those with short ones. Those using solid fuels, particularly with long cooking durations and poor ventilation, had the lowest cognitive scores (β = -2.12) and the highest cognitive dysfunction (CD) risk (OR = 1.88). In quantitative analysis, 135 households and 52 individuals were enrolled. Households utilizing solid fuels, longer cooking durations, or natural ventilation showed significantly increased PM concentrations, and elevated kitchen particulate levels are associated with a decline in MMSE scores. Solid fuel, long cooking duration, and poor ventilation are associated with lower cognitive function, highlighting the importance of transitioning to cleaner energy sources, reducing cooking duration, and improving kitchen environments to protect cognition.
Particulate matter originating from commercial cooking and road excavation activities is an important yet often overlooked contributor to urban air pollution, particularly in rapidly urbanising Himalayan cities. This study evaluates particulate matter (PM) concentrations, oxidative stress and health risk associated with emissions from the restaurant kitchens and road excavation activities in Dehradun. Oxidative potential (OP) was measured using the dithiothreitol (DTT) assay, and PM deposition in the human respiratory tract was quantified by the multiple-path particle dosimetry (MPPD) model. The results highlight that PM2.5 and PM10 concentrations (301.16 ± 119.47 µg/m3 and 201.16 ± 135.99 µg/m3) were significantly high as reported for many urban environments worldwide. The comparatively good correlation between volume-normalised OP and PM mass concentration than mass-normalised OP highlights that exposure intensity and particle composition have a greater influence on particle toxicity as compared to PM mass concentration. The MPPD model results indicate that fine particles are deposited more in the pulmonary region across all the age groups, while coarse particles are deposited in the upper respiratory tract, particularly in the elderly age group. This study highlights the need for better mitigation strategies to minimise the exposure to particulate pollution, particularly in high-emission environments such as restaurant kitchens and road excavation sites. Effective mitigation strategies, like improving ventilation, the use of vented stoves in kitchens and dust control measures at construction sites, can significantly improve air quality and reduce exposure to human health. This study contributes to Sustainable Development Goal 11 by relating particulate toxicity to strategies for sustainable urbanisation in Dehradun.
BackgroundFood service kitchen workers often spend long working days in standing positions and report a high prevalence of musculoskeletal disorders and pain. The height of their workstations is rarely adjustable, and this lack of adjustability could impact the development of such disorders and pain.ObjectiveTo assess the impact of adjustable worktable height during a simulated precision-level, kitchen-related task with healthy university students, using biomechanical, discomfort, and workload measures.MethodsTwenty healthy participants performed a one-hour standing, precision-level, simulated "cake-decorating" task at a standard height table and at an adjustable height table, on two days separated by a minimum of one week. Subjective discomfort was assessed using a Visual Analog Scale (VAS), and perceived workload was assessed using the NASA Task Load Index (NASA-TLX). Electromyography (EMG) of the neck and back muscles, and kinematic data were collected. Data were analyzed using repeated-measures ANOVAs with Tukey's HSD post-hoc tests (α = 0.05).ResultsAll participants raised the table to a higher height after the first 10 minutes on the adjustable day. Discomfort scores, and mental, physical, and temporal task load scores were significantly lower on the adjustable day compared to the non-adjustable day. Neck and thoracic spine flexion, as well as muscle activations, were significantly lower on the adjustable day compared to the non-adjustable day.ConclusionsThe ability to adjust table height improved objective measures of posture and muscle activity, as well as subjective ratings of physical discomfort, mental workload, and temporal demands during a simulated precision-level, kitchen-related task.
This study aimed to characterize Bacillus cereus isolates recovered from the kitchen sponges used in domestic environments, the Republic of Korea, with a particular focus on analyzing antibiotic susceptibility, biofilm formation, cell surface hydrophobicity (CSH), cytotoxic potential, genetic diversity, and toxigenic profile properties. B. cereus isolates displayed moderate or weak biofilm-forming capabilities, and CSH levels greatly differed among the isolates. Several isolates displayed strong cytotoxic effects despite lacking key toxin-encoding genes. All 26 B. cereus isolates were clustered into eight distinct groups and survived at ClO2, NaClO, ethanol, acetic acid, and lactic acid, while being highly sensitive to H2O2. Additionally, 7 (26.9%) and 11 (42.3%) B. cereus isolates possessed enterotoxin genes and the cereulide-encoding gene ces, respectively. Our findings highlight kitchen sponges as potential reservoirs of disinfectant/sanitizer-tolerant and toxigenic B. cereus strains, underscoring a cross contamination risk in domestic environments, emphasizing the need for optimized hygiene management strategies. The online version contains supplementary material available at 10.1007/s10068-026-02095-y.
Foodborne pathogens pose a persistent risk to public health, with domestic environments representing a major but often underestimated source of contamination. In this study, we investigated the survival, proliferation, and transfer potential of Salmonella Enteritidis, Escherichia coli, and Staphylococcus aureus in kitchen sponges harboring an established core microbiota. Using culture-based, metagenomic, and fluorescence in situ hybridization approaches in combination with confocal laser scanning microscopy, we examined pathogen persistence, desiccation tolerance, cross-contamination potential, and spatial microbial organization over 14 days. All three pathogens persisted within the sponge matrix for at least 2 weeks, even at very low initial populations (approximately 2,5log10 colony-forming units (CFU) per sponge section). Escherichia coli and Salmonella Enteritidis rapidly established stable populations reaching approximately 9 log CFU per sponge section, whereas Staphylococcus aureus showed limited growth of approximately 4 log CFU per sponge section, indicating species-specific interactions with the resident microbiota. Notably, pathogen populations remained stable after 3 days of desiccation, confirming the role of sponges as long-term microbial reservoirs. Contact between colonized sponges and surfaces under mild pressure resulted in transfer of up to 5 log CFU to contacted surfaces, highlighting realistic domestic transmission pathways. Sensory changes such as odor or discoloration were not correlated with microbial load, indicating that visual assessment is unreliable for sponge replacement decisions. These results underscore the role of kitchen sponges as critical microbial reservoirs in households and emphasize the need for regular sponge replacement or the use of alternative cleaning utensils. The standardized sponge model developed in this study provides a valuable platform for evaluating sanitation strategies and for understanding microbial interactions relevant to domestic hygiene and public health.
The production of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) via the open mixed microbial consortium (MMC) with kitchen waste hydrolysate as feeds offers considerable conveniences; nevertheless, the optimal parameters and the green benefit potentials remain unclear. The domestication process of MMC established that butyrate-type mixed flora exhibited the highest PHBV fermentation efficiency (472 mg·g-1 TSS). The single-factor optimization of fermentation conditions identified the optimal PHBV concentration (1876.2 mg·L-1) was achieved in a system utilizing 8.8 g·L-1 butyric acid as the carbon substrate, with a C/N ratio set at 80, a pH of 7, and 30 °C. Co-substrate culture investigations demonstrated that the butyric-valeric acids combination recorded the highest PHBV accumulation of 2055.1 mg·L-1, corresponding to a 40.2% proportion of 3-hydroxyvalerate (3 HV). The synthesis of targeted PHBV (3-80% 3 HV) was accomplished through regulating the fractions of butyric and valeric acids. Foremost, the accumulation of 1340.9 mg·L-1 and 1604.4 mg·L-1 of PHBV was achieved utilizing stimulated anaerobic fermentation broth and kitchen waste hydrolysate as nutrients, respectively. Carbon footprint analysis revealed a substantial reduction in overall process consumption (34.33 kg CO2-eq·t-1). This study presents comprehensive technical parameters for the biomanufacturing of bioproducts derived from organic waste, offering an alternative green waste‑carbon recovery technology.
The delayed start-up phase of anaerobic digestion (AD) of kitchen waste (KW) seriously affects overall efficiency. The positive impact of organic fillers in anaerobic wastewater treatment has inspired the treatment of oily solid waste. This study compared the impacts of four popular fillers: polypropylene (PP), high-density polyethylene (HDPE), expandable polystyrene (EPS), and polyurethane sponge (PUS) to determine the optimal filler to achieve efficient starting KW-AD. The findings demonstrated that EPS, PP and HDPE reduced cumulative methane production by 43.27 %, 87.64 % and 89.18 %; PP and HDPE increased the concentration of acetate by 42.68 % and 59.90 %, generated start-up failure; the three increased the abundance of Actinobacteriota by more than 15.52 %, which caused sludge foaming. Conversely, PUS shortened the start-up phase of AD by 46.06 %, increased the cumulative methane production by 20.99 %, enhanced the abundances of hydrogen-producing bacteria (Thermotogota) and hydrogenotrophic methanogens (Methanoculleus) in the sludge by 15.73 % and 33.33 %. This suggested that the hydrogenotrophic methanogenesis pathway is significantly augmented. The surface of PUS mainly enriched two electrochemically active bacteria (Thiopseudomonas, 19.76 %; Defluviitoga, 12.71 %) to enhance interspecies electron transfer (IET). Further exploration revealed 2.80 g/g VS was the optimum PUS dosage for the start-up phase of KW-AD; and this threshold should not be lower than 0.93 g/g VS. This research revealed the mechanism by which the filler modulates the microbial community to enhance the degradation of organic matter, while also offering a theoretical reference for the efficient start-up of KW-AD.
Converting kitchen waste (KW) into hydrochar is an effective strategy for resource recovery, yet its impact on greenhouse gas emissions after soil application is not well understood. This study evaluated how hydrochars derived from different KW feedstocks affect methane (CH4) emissions in paddy soil and determined the primary factors driving these changes. In a rice soil column experiment spanning the full growing season, we compared a chemical fertilizer control (CKU) with hydrochars produced from protein (PT), cellulose (CL), skeleton (SK), and starch (ST) feedstocks at two application rates (0.5% and 1% by mass). Compared with CKU, cumulative CH4 emissions increased significantly under SK and PT treatments, followed by CL, whereas ST hydrochar caused no significant change. Higher application rates consistently amplified these effects. Changes in soil dissolved organic matter (DOM) composition explained the observed CH4 emission patterns. Hydrochars from SK, PT, and CL feedstocks supplied abundant labile carbon and reduced DOM humification and stability, as indicated by lower humification index (HIX) and Ph/Pp values, thereby enhancing substrate availability for methanogenesis. In addition, SK hydrochar released high NH4+-N in paddy soil, potentially inhibiting CH4 oxidation. This dual effect resulted in the highest mcrA/pmoA ratio and net CH4 emissions under the SK treatment. These findings demonstrate that hydrochars effects on CH4 emissions were strongly governed by physicochemical heterogeneity of the feedstocks and feedstock-driven alterations in the soil organic matter and microbial activity after application rather than the technology itself. Incorporating feedstock-specific considerations into application strategies may reconcile kitchen waste recycling with CH4 mitigation in paddy agroecosystems.
To address the challenges of achieving organic compliance in kitchen wastewater treatment and the high cost of chemical dosing, this study established a two-stage reactor incorporating both biological and chemical processes and proposed an optimal regulation system. The reactor achieves the effluent COD standard compliance. Additionally, both exceeding-standard and standard-compliant data were collected from the reactor. This avoids the limitation that relying solely on standard-compliant data would prevent chemical dosing optimization from reaching the optimal solution. By adopting the XGBoost algorithm, biological and chemical prediction models for effluent COD are constructed. The R2 values of the biological model and the chemical model for accuracy are 0.879 and 0.904, respectively. Subsequently, a chemical dosage optimization method for wastewater treatment processes integrating the Bio-Chemical model and particle swarm optimization (BCPSO) is proposed. After optimization, all the original standard-exceeding COD samples meet the discharge standards. The average effluent COD concentration is reduced by 31.17%, and the average total removal rate is increased by 4.82%. On the premise of ensuring effluent standard compliance, the optimization of originally standard-compliant samples reduces the chemical cost by 22.45%. The BCPSO proposed in this study can be extended to the treatment processes of other refractory organic wastewater, reducing the operating costs without posing a threat to the environment.
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While obesity is a public health threat, many providers feel ill-prepared to advise patients on diet and nutrition for disease prevention. Miami, Florida, has a unique mix of ethnicities and cultures, and more than half of its residents are born outside the US, which creates additional barriers to providing adequate dietary advice. This study aimed to develop and refine a "food-as-medicine" and community service program in this culturally diverse region to improve future health care providers' knowledge, skills, and self-care practices. Feasibility was assessed using Bowen et al.'s framework, examining demand, acceptability, practicality, and implementation. Preliminary efficacy was determined by assessing student learning. A panel of four medical students provided consultation for developing this course. Twenty-four medical and six physical therapy (PT) students attended, and 21 completed both the pre- and post-surveys. The course consisted of four 2.5-hour classes, including lectures on diet/nutrition, social drivers of health, case studies, and chef-led cooking activities. Attendees subsequently provided diet/nutrition workshops to children in the community. Most students (87%) attended at least three class sessions and the community service activity. Nutrition subscales, knowledge (P = 0.018), health equity awareness (P < 0.05), and dietary advice confidence (P < 0.05) improved. PT and medical students did not differ in attitudes toward the importance of nutrition for disease prevention or the survey subscales. Strong participation, improved understanding, and confidence in dietary advice confirmed the feasibility and preliminary effectiveness of integrating a "food-as-medicine" program into medical and PT curricula, enhancing nutrition awareness and developing referral competencies for obesity-related chronic disease prevention.
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Foodborne illness remains a persistent public health issue, yet domestic food safety practices are shaped by individual knowledge, social expectations, and gendered norms. This study examines how gender norms and expectations shape Australian consumers' safe food-handling knowledge, perceptions, and practices. Guided by a social constructionist epistemology and feminist framework, semi-structured interviews were conducted with 28 participants aged 18-24 years recruited from a university research participation pool. Data were analysed using reflexive thematic analysis. Three themes were identified: "I know what I am doing", optimism bias and false confidence, "Men's casualness versus women's strictness", gendered safe food handling practices and expectations, and "Careful about others, relaxed for myself", food safety as a social performance. Participants often expressed false confidence in their practices, reflecting optimism bias and reduced perceived susceptibility to foodborne illness. Women tended to portray vigilance and responsibility, while men described more relaxed approaches, reflecting gendered socialisation. Food safety also emerged as performative, with heightened care displayed when cooking for others. These findings highlight that domestic food safety is socially embedded and both reflects and reproduces gender norms. Addressing these dynamics through socially informed, context-sensitive interventions may improve public health outcomes.
Hunger and malnutrition are major global issues particularly in conflict and disaster-affected areas. Own food production has been considered as effective strategy to improve nutrition outcomes. However, evidence on its contribution to dietary diversity and nutrient intake adequacy, especially in refugee settings with limited access to land remains limited. This study assessed the contribution of own food production to dietary diversity and nutrient intake adequacy among refugees in Palorinya settlement, northwestern Uganda. A cross-sectional survey was conducted among 316 randomly selected households in Palorinya refugee settlement, northwestern Uganda. Current household dietary diversity score (HDDS) was assessed using a 24-hour dietary recall of food groups consumed. Nutrient intake adequacy was estimated using food composition tables based on annual food production and consumption. Poisson regression with robust standard errors and multiple linear regression were employed to identify factors associated with current HDDS and nutrient intake adequacy. Beta coefficients with their 95% confidence intervals (CIs) were presented. Own food production greatly contributed to vegetable consumption (85.0%) but was low for animal-sourced foods (3% for milk/dairy products; 7.5% for meat). Own food production contributed minimally to nutrient intake adequacy, with most households falling short of annual recommended dietary allowance (RDA) for calcium (100%), iron (95%), zinc and protein (95.2%), and energy (99%). Education level, access to agricultural land, and kitchen garden were key predictors of both HDDS and nutrient intake adequacy. Additionally, size of agricultural, household income and occupation also influenced HDDS and nutrient intake adequacy. Own food production contributes moderately to dietary diversity and minimally to nutrient intake adequacy. Education level, land access, and kitchen gardening play important roles in shaping HDDS and nutrient intake adequacy. Interventions should focus on promoting kitchen gardening, nutrition-sensitive agriculture, and improving refugee land policy to enhance nutrient intake in refugee settlements.
ObjectivesThis study investigates the relationship between universal design (UD) attributes, autonomy, and the psychological wellbeing of older adults with disabilities. The goal is to provide evidence-based design guide for aging-in-place, prioritizing UD elements that promote autonomy and psychological wellbeing.MethodA total of 165 older adults participated in the online survey. Using structural equation modeling, the latent factors of UD were identified for the kitchen, bathroom, and general areas within home environments.ResultsResults revealed that bathroom UD features, including walk-in bathtubs, curb-less showers, shower seats, and grab bars, significantly predicted autonomy, whereas kitchen and general UD features did not. Additionally, autonomy was positively associated with psychological wellbeing and fully mediated the relationship between UD features and wellbeing.ConclusionImplications for aging-in-place design are provided, emphasizing the importance of prioritizing functionally essential design factors in residential planning and remodeling for older adults with disabilities.
Associations between work-related musculoskeletal disorders (WMSDs) and awkward postures and repetitive movements have been established. Action levels for elevated arms, trunk flexion, and fast movements have been suggested. With today's prolonged working life, older workers in manual jobs may be at increased risk for WMSDs. The aim of this study was therefore to assess postural workload in older workers in four physically demanding occupational groups using technical measurements and compare the exposure of the groups with each other's and with the action level. Postures and movements were measured for the right upper arm and the trunk using inertial measurement units (IMUs) during 3 workdays in construction workers (n = 35), kitchen workers (n = 37), cleaners (n = 27), and assistant nurses (n = 25), all over 50 years. Angle and angular velocity were computed, and time exceeding suggested angular cut-offs was assessed. Group mean and variance components within and between subjects were estimated in one-way random effect models. One-way ANOVA tests were conducted to compare exposure variables between the occupational groups. Construction workers spent more time with arms >60° than other occupational groups (7.9% vs. 4.4-5.6%) and >90° (2.8% vs. 1.0-1.3%). Across groups, a substantial share of days exceeded suggested action level for arm elevation >30° (8.0-24.6%) and >60° (6.3-22.7%). Cleaners had the highest 50th percentile trunk flexion (15.3°), while construction workers spent the most time with trunk flexion >45° (12.6%) and >60° (7.4%); exceedances of recommended levels occurred in up to 39% of days. Kitchen workers and cleaners exhibited more time with fast arm movements (31.8-35.6% vs. 23.9-24.0%). Considerable variability was observed both within and between individuals. In the included occupational groups, in workers over 50 years, arm elevation and trunk flexion may often exceed recommended levels. Since the physical capacity is decreasing with age, this indicates elevated musculoskeletal risks, and there is a clear need for targeted ergonomic measures to support sustainable working lives.
With the rising frequency of small-scale fires in complex, semienclosed environments such as kitchens and vehicles, traditional fire blankets─though effective at physically isolating flames─suffer from low extinguishing efficiency and poor environmental adaptability. To overcome these limitations, we developed a flexible fire blanket integrated with seawater-based capsules to enhance suppression performance in confined spaces. Using precise microfluidic technology, seawater capsules with uniform size, robust shells, and controlled composition were fabricated and homogeneously dispersed in the blanket matrix. Seawater was selected as the extinguishing medium for its abundance, strong cooling capacity, environmental safety, and low cost, avoiding toxic residues common with chemical agents. The optimized capsule shell exhibited excellent thermal responsiveness and structural integrity, rupturing within 2 ms under heat and rapidly releasing the extinguishing medium. This enabled efficient flame suppression through dual mechanisms of localized evaporative cooling and steam-induced oxygen displacement. The resulting composite blanket demonstrated superior response speed, extinguishing efficiency, and environmental adaptability, offering a sustainable solution for fire control in semienclosed scenarios and strong potential for practical engineering applications.
Urban informal settlements often face challenges related to food insecurity and poor nutritional adequacy. This study examines food preferences and dietary diversity among households in informal settlements in Tshwane (Pretoria), Gauteng, South Africa. A cross-sectional survey was conducted with 367 households. The Household Dietary Diversity Score (HDDS) was used to measure the diversity of foods consumed over a 24-h recall period. The Principal Component Analysis (PCA) was employed to identify major dietary patterns based on the consumption of different food groups. The Household Dietary Diversity Score (HDDS) indicated increased food group consumption across dietary diversity quintiles (based on the number of food groups consumed), with 78.4% of households in the highest quintile consuming six or more food groups. Informal dwelling residents consumed more diverse diets than those living in brick houses. The most commonly consumed food groups included grains, vegetables, and fruits, though protein intake was generally inadequate. with less than half of households consuming eggs (44.4%) or fish (33.8%) during the recall period PCA identified three dietary patterns: (1) a protein- and staple-rich diet, with high factor loadings for cereals (0.584), fruits (0.652), processed meats (0.836), eggs (0.814), fish (0.480), and legumes (0.570); (2) a high-fat, high-sugar diet; characterised by high loadings for oils and fats, spreads, sugar, sugar confections, milk products, and sweetened beverages; and (3) a fibre-rich, vegetable-based diet, with high loadings for bread (0.546), pumpkin (0.761), tubers (0.615), and leafy greens (0.710). While dietary diversity appears relatively high in these informal settlements, the low protein intake raises nutritional concerns. Strategies to improve household nutrition should include promoting urban agriculture, increasing access to fortified foods, regulating the marketing of unhealthy foods, and strengthening informal food markets. Community-based initiatives such as food storage systems, cooperatives, community kitchens, and gardens are also essential to improving dietary quality and food security in urban low-income contexts. Based on the observed dominance of starch-based diets and inadequate protein consumption, policy responses should prioritise improved access to affordable protein-rich foods, support informal food markets, and promote community-based food production initiatives.
Patients with knee osteoarthritis (OA) increasingly seek management advice on YouTube, where highly viewed content may contain health misinformation that diverges from guideline-concordant care. A cross-sectional analysis was conducted on an audited dataset of 100 YouTube videos addressing knee pain and OA, selected via the YouTube API and strictly ordered by highest view count. Searches were performed from India in a cleared-history, logged-out environment using English and Hindi keywords, with default regional settings. Videos were classified into five intervention archetypes and benchmarked against AAOS 2023 and NICE NG226 guidelines. A newly proposed Digital Harm Score (DHS; 0-10) was developed de novo to quantify harm potential, based on (1) high-risk archetype, (2) explicit "quick-fix" claims (<7 days), and (3) omission or inclusion of core lifestyle pillars. Two orthopaedic reviewers independently applied the DHS, with inter-rater reliability assessed by intraclass correlation coefficient (ICC) and Cohen's κ. Associations were evaluated with Chi-square tests and effect sizes; median view counts were compared using the Mann-Whitney U test. The 100 videos accrued 392.8 million cumulative views; 15% were created by verifiable medical professionals, while >80% originated from laypersons. Inter-rater agreement for DHS was strong (ICC = 0.86), and for archetype classification (κ = 0.82). "Topical Kitchen Oils/Pastes" represented 15% of videos yet contributed disproportionately to maximum DHS values (χ2 = 8.6, p = 0.0033; φ = 0.29). Videos explicitly promising a "quick fix" in less than 7 days had higher median view counts (3,200,982 vs. 2,781,539), but this did not reach statistical significance (p = 0.0708). Only 1% of videos explicitly mentioned weight loss. Highly viewed YouTube videos on knee OA frequently omit key lifestyle recommendations and promote unproven interventions. These digital patterns may contribute to delayed adoption of guideline-concordant management and suboptimal preoperative optimization in OA care.