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Relevant bibliographies by topics / Food Handling Health Status

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Academic literature on the topic 'Food Handling Health Status'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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Journal articles on the topic "Food Handling Health Status"

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Marutha, Khomotso J., and Paul K. Chelule. "Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District." Foods 9, no. 11 (October 28, 2020): 1560. http://dx.doi.org/10.3390/foods9111560.

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Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed. This study aimed to investigate the knowledge and practices regarding food safety by street food vendors in the Polokwane central business district. This was a quantitative descriptive study where a structured questionnaire was used to collect self-reported data from street food vendors. A checklist was used to collect observed data from the vending site on vendor practices and status of the vending environment. A total of 312 vendors participated in the study, most being young females aged below 40 years (62%), single (51.2%) with less than six years of trade experience (58.3%). Although the level of knowledge was high, safe food handling practices were mostly inadequate. Most vendors operated their businesses in the open air and tents (66.2%). Vending experience significantly correlated with safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than uncooked food in the street. Lack of resources like water and a healthy environment negatively affected food handling practices. Health promotion on food safety is recommended for street vendors.

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Bedada, Tesfaye L., Tatek K. Feto, Kaleab S. Awoke, Firehiwot A. Derra, Samson G. Gebre, Waktole G. Sima, Tigist Y. Negassi, and Yosef Beyene. "Microbiological and Public Health Status of Cooked Meat and Fish in Ethiopia." Open Microbiology Journal 14, no. 1 (June 16, 2020): 123–29. http://dx.doi.org/10.2174/1874285802014010123.

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Background: Due to poor sanitation practices and handling of food, weak regulatory systems, lack of resources and education for food-handlers, food-borne infections happen frequently and pose a serious threat to human health in developing countries like Ethiopia. Materials and Methods: A total of 265 samples of meat and fish with berbere spice added or not were collected from Ethiopia between Jan. 2013 to Dec. 2017. The food samples were analysed using colony count for Aerobic Colony Count (ACC) and S. aureus, spread method for yeasts and moulds enumeration, Nordic Committee on Food Analysis Method No. 44 for coliforms and ES ISO 6579:2002 for Salmonella and Shigella species. The data was analysed using SPSS 20.0. Results: The unsatisfactory levels for aerobic colony count, total and thermotolerant coliforms, E. coli, moulds and yeasts counts for the total samples were 12.1% (N=32), 11.7% (N=31), 1.9% (N=5), 3.4% (N=9), 1.2% (N=3) and 1.9% (N=5), respectively. Among the categories of three ready-to-eat foods examined, beef and mutton meats, fish and poultry, had the highest and lowest microbial contamination. Microbial quality of packaged samples with berbere spice added was reasonable compared with unpackaged samples with no berbere spice added. Conclusion: About 21% of the samples had unsatisfactory microbial quality because of aerobic colony count, coliforms or fungi. However, Salmonella, Shigella spp. and S. aureus were not detected in the samples tested. Processing under hygienic conditions, adding berbere spice to foods and packaging enhances the quality of ready to eat articles.

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Young, Ian, Danielle Reimer, Judy Greig, Patricia Turgeon, Richard Meldrum, and Lisa Waddell. "Psychosocial and health-status determinants of safe food handling among consumers: A systematic review and meta-analysis." Food Control 78 (August 2017): 401–11. http://dx.doi.org/10.1016/j.foodcont.2017.03.013.

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THOMAS, MERLYN, and YAOHUA FENG. "Risk of Foodborne Illness from Pet Food: Assessing Pet Owners' Knowledge, Behavior, and Risk Perception." Journal of Food Protection 83, no. 11 (July 1, 2020): 1998–2007. http://dx.doi.org/10.4315/jfp-20-108.

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ABSTRACT Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella-contaminated pet treats infected >150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated, and pet owners' food safety knowledge and their pet food handling practices have not been reported. This study was conducted to evaluate pet owners' food safety knowledge and pet food handling practices through an online consumer survey. The survey consisted of 62 questions and assessed (i) owners' food safety knowledge and pet food handling practices; (ii) owners' interaction with pets; and (iii) owners' risk perception related to their own health, their children's health, and their pets' health. The survey was pilot tested among 59 pet owners before distribution to a national consumer panel managed by Qualtrics XM (Provo, UT). All participants (n = 1,040) were dog and/or cat owners in the United States. Almost all pet owners (93%) interacted with their pets, and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) of the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product diets because they believed these diets to be beneficial to the pet's overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. Pet owners were more concerned when seeing news about pets becoming ill from pet food and less concerned when seeing news about people becoming ill from pet food. The findings of this study indicated the need for consumer education about handling pet food. These results can help researchers develop more accurate risk assessment models and consumer education messages related to pet food handling. HIGHLIGHTS

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ROSEMAN, MARY, and JANET KURZYNSKE. "Food Safety Perceptions and Behaviors of Kentucky Consumers." Journal of Food Protection 69, no. 6 (June 1, 2006): 1412–21. http://dx.doi.org/10.4315/0362-028x-69.6.1412.

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In several areas, Kentuckians practice more risky health behaviors than most of the rest of the nation. The Health Belief Model states that individuals with lower perceived risks practice less healthy behaviors. This study sought to determine if this was true for food safety by assessing food safety perceptions and behaviors of Kentucky consumers. Data were collected through a telephone questionnaire based on a survey by the U.S. Food and Drug Administration; 728 respondents participated. Food safety perceptions were analyzed by examining participants' responses to confidence in the safety of the food supply, perception of likelihood of people becoming sick because of foodborne illness, and perception of where food safety problems are most likely to occur. Significant differences were found in food safety perceptions for age, gender, household income, education, and employment in the food industry. Analysis of food safety behaviors revealed differences in food handling behaviors for gender, education level, household income, race, and households with a member aged 65 years or older. Significant relationships were found between respondents' food safety perceptions and behaviors. In general, Kentucky consumers who perceived higher risks exhibited safer food handling behaviors. Strategies to increase the understanding of real and perceived food safety risks in the home combined with strategies that target specific demographic groups may be the most effective approach to improve food handling practices. A better understanding of consumers' food safety risk perceptions and behaviors could lead to more effective food safety education materials and messages.

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Mishra, Mamatha, and Jamuna Prakash. "Assessment of Risk Determinants of Sustainable Food Safety Status in Food Court." Indian Journal of Nutrition and Dietetics 54, no. 2 (April 20, 2017): 161. http://dx.doi.org/10.21048/ijnd.2017.54.2.11020.

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The status of food safety at a food court in Bangalore city was studied through risk determinants which defined the relationship between prerequisites (PRP), operational prerequisites (OPRP) and critical control point (CCP). Six Food Business Operators (FBO) were identified and data collected through visual observation and verification of the flow of operations. The tools used were questionnaires which were developed based on FSSAI guidelines. These questionnaires assessed kitchen location and design, status of equipment and facilities, critical control points, sanitation and personal hygiene using an ordinal scale of four for rating. The results indicated that the PRP and OPRP of the FBOs had 50% compliance in location and <50% compliance in design, layout, equipment, facilities, control of operations, sanitation and personnel hygiene. Lack of facilities in all 6 FBOs like drain, hand wash and space constraint with a score of 43% affected the CCPs of kitchen and personnel hygiene. The facilities like potable water, drainage, sewage disposal, ventilation and lighting had 51% compliance. Personnel hygiene, cross contamination of food, the operational area and food handling methods had least score of 38.75%. The storage had a low score (47.5%) due to space constraint leading to overload of food in operations, freezers and refrigerator without proper segregation. The low scores of 40% compliance in traceability of incoming raw material increased the risk. Pest control and waste management was very poor. Health status of the personnel was not assessed and they were not trained in food safety. A sustainable system of food safety requires PRP, OPRP and CCP design in accordance with the business. The FBOs were unaware of the importance of food safety and the potential risk of serving unsafe food to customers emphasizing the need for training.

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Santhiya, MT, S. Murugan, PM Narayanan, and K. Panneerselvam. "Evaluation of Hygienic an d Morbidity Status of Food Handlers at Eating Establishment in Coimbatore District, South India – An Empirical Study." Current Research in Nutrition and Food Science Journal 2, no. 3 (November 11, 2014): 131–35. http://dx.doi.org/10.12944/crnfsj.2.3.04.

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The purpose of the study is to assess the health status of food handlers working in food establishments in and around Coimbatore, South India, by conducting face to face interview using pre-tested questionnaire. Of the 163 food handlers responded, the majority of them were young in age 43 (26.4%) between 15-24 years and 35-44 years. Most of food handlers were cooks 44 (26.9%) and literate 126 (77.3%). Moreover the prevalence of morbidity was found to be 59 (36.2%), period prevalence was 111 (68.1%) and 5 (9.8%) were anemic. The study demonstrated that the food handlers in this region have lack of knowledge regarding the hygienic behaviour and safety food practices. The need of the hour is to educate and increase the knowledge of awareness among the food handlers regarding safe food handling practices. Also health examination of food handler must be done at regular interval of time.

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Ann Tamano Dollentas RN LPT, Jamie, and Fely Antes Habla , EdD. "FOOD HYGIENE AND SAFETY PRACTICES OF FOOD ESTABLISHMENTS." International Journal of Advanced Research 9, no. 5 (May 31, 2021): 794–97. http://dx.doi.org/10.21474/ijar01/12904.

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Everyone has anequal right to adequate, appropriate,nutritious, and safe food but along with this right comes a great responsibility which is to ensure food safety for all. Republic Act 10611 otherwise known as the Food Safety Act of 2013 was signed into law by President Benigno Aquino to strengthen the countrys food regulatory structure. It primarily adheres to the declaration of the Philippine constitution to safeguard and promote the right of the people to health and keep them from risk of trade mismanagement as well as hazardous and unsafe products. The law affirms food safety as a vital componentof nation-building to facilitate healthy economy, system, community, and people. On the other hand, altered food safety and security hampers economic development by straining the health care systems, weakening productivity, and damaging the economy.It istherefore imperative to realize the significance of food safety to attain a nationssustainable advancement. Nonetheless, there has been less evidence on the status of food hygiene and safety practices of food establishments.Mainly, this study aimed to determine the food hygiene and safety practices of food establishments. Inparticular,it answered the assessment of the respondents on food hygiene practices of the food establishments along personal hygiene, food preparation practices, safe food storage, andutensils and equipment. Likewise, it identified the food safety practices as perceived by the same groups of respondents in terms of food handling, physical condition, food management system, and health standards implementation. It also investigated if there is a significant difference between the perspectives of the respondents as well as the problems encountered by food establishments. To attain the purpose of this study, a survey type of research was conducted employing a survey-questionnaire as the main instrument in data gathering.

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Mathenge, J. M., M. M. Gicheru, P. O. Okemo, P. M. Ng’ang’a, and J. M. Mbaria. "Food safety knowledge, attitudes and practices among food handlers working in meat selling establishments in the City of Nairobi." East and Central Africa Medical Journal  3, no. 1 (August 1, 2018): 14–20. http://dx.doi.org/10.33886/ecamj.v3i1.40.

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Introduction: Food-borne diseases have been increasing in recent years with a greater impact on health and economies of developing countries. Good levels of knowledge towards food safety among food handlers and the effective practices in food handling are imperative in reducing such illnesses. Objective: The aim of the present study was to evaluate the level of knowledge, attitudes and practices in food safety among food handlers working in meat selling and processing points within Nairobi city. Methodology: A cross-sectional study was conducted in the City of Nairobi. Data were collected from 100 food handlers working in food establishments selling meat in the city using an interviewer administered questionnaire. Results: Majority of the participants were male (80.0%) and Christians (89.0%). The median (interquartile range (IQR)) age of the participants was 30.5 (26.0-38.0) years. The respondents demonstrated above average proficiency in the assessments involving Knowledge, Attitudes and Practices (KAP). The overall KAP scores were not associated with age, gender, level of education and marital status. On the other hand, respondents who had ever attended a food handling and/or food safety course had a statistically significantly higher KAP mean score than their counterparts who had never attended (respectively, 31.5±0.2 versus 30.3±0.3, p=0.003). Conclusion: The level of knowledge, attitude, and practice on food safety and food handling amongst the sampled food handlers were found to be favorable. Training, motivation and initiatives should be provided to encourage food handlers to sustain this positive trend in knowledge, attitude, and practices in food safety.

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Yeshanew, Solomon, Melaku Tadege, and Abdulhakim Abamecha. "Prevalence and Associated Factors of Intestinal Parasitic Infections among Food Handlers in Mettu Town, Southwest Ethiopia." Journal of Tropical Medicine 2021 (February 18, 2021): 1–5. http://dx.doi.org/10.1155/2021/6669734.

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Food handlers are important sources of intestinal parasitic infection to the public and mass catering service areas. Several reports worldwide particularly in developing countries showed a high prevalence of intestinal parasitic infections among these groups of individuals. In an attempt to determine the prevalence of intestinal parasites, a cross-sectional study was carried out among food handlers in food establishment areas of Mettu town, Southwest Ethiopia. To collect sociodemographic characteristics of the study participants, a structured questionnaire and physical observation were employed. Stool specimens collected from each food handlers participated in the study were then examined using light microscopy of the wet mount followed by formol-ether concentration methods to see infection status. A total of 139 food handlers were enrolled in the study. Majority of them were females 89 (64%), and 124 (89.2%) of them had not taken any training related to food handling and preparation. Sixty-two (44.6%) of the study participants were diagnosed with one or more intestinal parasites. The chi-square test showed that intestinal parasite infection was found associated with personal hygiene ( p ≤ 0.0001), nail trimming status ( p ≤ 0.0001), and hair cover status ( p ≤ 0.040). The multivariable logistic regression indicated that the risk to be infected with intestinal parasites were related with older age ( p ≤ 0.032), food handlers who had no hand wash practices ( p ≤ 0.033), who had no food handling and preparation training ( p ≤ 0.005), poor personal hygiene ( p ≤ 0.0001), who had not taken regular medical checkup ( p ≤ 0.008), and whose nail was not trimmed ( p ≤ 0.0001). The most abundant intestinal parasite identified was G. lamblia (24, 26.7%) followed by E. histolytica/dispar (22, 24.4%), and A. lumbricoides (15, 16.7%). Twenty-eight (45.2%) study individuals were also found with mixed infections. The study thus revealed a high prevalence of intestinal parasitic infection among apparently healthy food handlers in food establishments of the study area. Mass drug administration for all food handlers working in food establishment areas of the town coupled with health education and training should be initiated urgently.

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Dissertations / Theses on the topic "Food Handling Health Status"

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Rasulnia, Bobby Babak. "Food handling practices of high-risk populations." Thesis, Birmingham, Ala. : University of Alabama at Birmingham, 2008. https://www.mhsl.uab.edu/dt/2008d/rasulnia.pdf.

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Vincenti, Mary Ann. "The association of food intake and perceived health status /." Access Digital Full Text version, 1990. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10938795.

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Thesis (Ed.D.)--Teachers College, Columbia University.
Typescript; issued also on microfilm. Sponsor: Joan Gussow. Dissertation Committee: Isobel Contento. Includes bibliographical references (leaves 125-131).

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Mandarino, Pam. "Temporary Restaurant Closures and Food Handling Violations: Inspection Reports in British Columbia." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3800.

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Unsafe food handling practices are implicated in many restaurant-associated foodborne disease outbreaks. Factors that contribute to unsafe food handling in restaurants include inadequate food safety knowledge, employees who perceive that safe food handling is not under their control, and restaurant cultures that do not prioritize food safety. The purpose of this study was to determine whether temporary restaurant closures were associated with reduced food handling violations after closure in restaurants from the Vancouver Coastal Health Authority and the Fraser Health Authority, in British Columbia, Canada. The theoretical foundations used were the health action process approach and the theory of planned behavior. Mixed-effects Poisson regression analyses showed that the typical restaurant had an estimated 16% increase in the average number of overall food handling violations per inspection after temporary closure, compared with before closure. Restaurant- and employee-related factors responsible for unsafe food handling practices likely result in the continuation of unsafe food handling practices, despite temporary restaurant closures. This study may contribute to positive social change by challenging the assumption that temporary restaurant closures motivate food handlers to improve their food handling practices. To protect the public's health, additional interventions must follow temporary restaurant closures for reasons such as insanitary conditions and improper food handling. Suggested interventions include the provision of targeted learning resources to restaurant managers, the issuing of directives requiring food handlers to attend recognized food safety training courses, and environmental health managers requiring a reduction in problematic menu items.

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El-Khalifa, Mofida Yousif. "Nutritional status of Sudanese adolescent girls and associated food behaviors." Diss., The University of Arizona, 1997. http://hdl.handle.net/10150/282295.

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This study assesses the nutritional status of Sudanese adolescent girls and examines the determinants of this nutritional status. To represent distinctive socioeconomic classes, the sample included 767 subjects, 11-18 year-old students attending private and public schools in Khartoum (the capital). Anthropometric measurements revealed that there are no significant differences in the heights of the girls in the two schools. However, underweight is common among public school girls (25%), while overweight is common among the private school girls (23%). Questionnaire data showed that the strongest determinants of the girl's nutritional status were whether she attained menarche, her health, mother's estimated weight, whether her mother drives a car and whether her father owns a car. Prevalence of weight changing behavior was common (at the time of the study, 28% were trying to gain weight and 20% were trying to lose weight). A tendency toward normal body weight was detected. Intentions of the girls to change their weights were strongly affected by the girl's body mass index as well as her poor body image. Family influences (advice, encouragement and attempts of parents to change their own weight) were found to play a big role in the girl's decisions to change her weight. Sudanese adolescent girls from both private and public schools are concerned about their body weight. Thus, this study provides information that can be used to enhance nutrition interventions targeting Sudanese adolescent girls.

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Sarver, Joseph Michael. "The Status of Food Safety in China: A Systems Analysis." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397600140.

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Brown, James Craig. "Socioeconomic status (SES), food insecurity and the double burden of malnutrition within South African households." Master's thesis, University of Cape Town, 2018. http://hdl.handle.net/11427/29606.

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The co-existence of under- and over-nutrition, termed the double burden of malnutrition (DBM), is associated with a high prevalence of both communicable and non-communicable diseases and is becoming a large public health concern. In general, DBM development is associated with populations undergoing a nutrition transition and urbanisation. DBM can exist at a population, household or individual level. The household form is particularly difficult to target with interventions, because households, and particularly mother-child pairs, are often consuming the same foods. For example, frequent consumption of energy dense and nutrient poor ('junk’) foods can concurrently result in overweight adults, but underweight children. Although, household DBM is linked with poverty and food insecurity and its prevalence is steadfastly increasing it is yet to be investigated in South Africa, despite this country being one of the most inequitable in the world. In addition, South Africa has a high prevalence of obesity (34% of adult females obese), undernutrition (9% of children underweight) and poverty (25% unemployment). with a high prevalence of poverty and food insecurity. Therefore, this study aims to estimate the prevalence, and examine the associated factors of DBM, in South African households. Using the nationally representative data from 2014, South Africa National Income Dynamic Survey wave 4, , the prevalence of household DBM pairs (overweight/obese mother and underweight/stunted child) was estimated. Multivariate logistic regression was applied to examine the relationship between mother-child DBM pairs and (i) socioeconomic status (per capita household income, number of household residents, and mother’s race, education, marital status, household head status), (ii) food security (per capita food expenditure), and (iii) potentially important confounders (mother’s age and urban/rural household). The regression was adjusted for mother’s age as a potential confounder. Mother-child DBM prevalence was 11% in this nationally representative sample of South Africa. Mother’s characteristics of being African (adjusted odds [aOR]: 1.3; 95% confidence intervals [95%CI]: 1.0-1.7) and married (aOR: 1.4, 95%CI: 1.1-1.6) were associated with increased odds of DBM. In contrast mother’s having tertiary education (aOR: 0.7, 95%CI: 0.5-1.0) and greater household per capita income (aOR: 0.9, 95%CI: 0.8-1.0) were protective against DBM. This South African household DBM prevalence is higher than most other developing countries and is associated with mother’s being African, married and having less education; as well as households with less per capita income. This high prevalence warrants urgent attention by policy makers to further investigate this issue in South Africa. Moreover, interventions such as Brazil’s “Green my Favela” should be considered to reduce the cost and increase the supply of nutritious foods to impoverishes households of South Africa.

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Wiström, Anna, and Erika Thelin. "An empirical study about food choice and food handling in relation to health : Astudy among elderly people in the central parts of Sweden." Thesis, Uppsala universitet, Statistiska institutionen, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-216562.

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The relationships between and among questions from a survey in three different areas, namely food and food related health, food safety and hygiene, and information gathering concerning food, with the main focus on the first two areas, are investigated. Data from older people have been analyzed. The questions are both about knowledge and behavior in relation to the areas mentioned above. Earlier studies have shown that people in general do not know about or act according to dietary advises about health and hygiene. The results from this study show that there are fairly strong correlations for all groups but men when it comes to knowledge and behavior about fruit and vegetable consumption. The results also show a significant association between fruit and vegetable consumption and gender and that women consume more than men. A factor model estimating the relationships between health, hygiene and information shows that the fitted factor model can be considered having an acceptable fit, with at least two variables, knowledge about the recommended amount of fruit and vegetables to eat per day and trust for grocery stores concerning food and health, being classified as good indicators.

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Kehoe, Sarah. "The effect of a micronutrient-rich food supplement on women's health and nutrient status." Thesis, University of Southampton, 2012. https://eprints.soton.ac.uk/376892/.

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Piaseu, Noppawan. "Food insecurity and health among low income families living in crowded urban areas in Thailand /." Thesis, Connect to this title online; UW restricted, 2003. http://hdl.handle.net/1773/7290.

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Hobane, Lelani. "The influence of socio-economic status on the prevalence of food sensitisation and food allergy in children 12 to 36 months in urban Cape Town, South Africa." Master's thesis, University of Cape Town, 2016. http://hdl.handle.net/11427/22948.

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Background: Globally, food allergies (FAs) have become a public health concern with research suggesting a rising prevalence. FAs affect both the individual and their family advocating for a need to understand the extent of the problem. Allergies have increasingly been recognised as diseases of life-style resulting from interaction between genes and the environment in both the pre and post-natal periods. Various factors including socio-economic status (SES) have been identified from studies as risk factors that are associated with FAs in children. Generally higher SES has been correlated with improved health outcomes, however, in respiratory allergies higher SES may be associated with higher prevalence. With regards to SES as a risk factor for food allergy development, literature has indicated evidence of a relationship between SES and allergies but with conflicting results of both high and low SES postulated as risk factors. Methodology: This study is a sub-study of the South African Food sensitisation and Food Allergy (SAFFA) study, an on-going cross-sectional, observational study of IgE-mediated food allergy in an unselected population of children aged 12-36 months. The aim is to explore the influence of SES on food sensitisation and food allergy prevalence in children. We used a variety of measures of SES including household size, parental education, employment status and household income to investigate the association between SES and food allergy prevalence using sensitisation, self-reported respiratory and skin allergy and challenge proven food allergy data from children across the urban Cape Town Metropole. Associations between the SES variables and sensitisation/allergy were assessed using the Z-test for proportions and Chi-square/Fisher's exact. Part A comprises the protocol which describes the methodology of the research. Part B is the review of literature on food allergy prevalence and risk factors associated with food allergy development. Section C presents the "journal ready" manuscript according to the requirements of the Annals of Allergy, Asthma & Immunology Journal (Appendix 3). Results: The prevalence of low level sensitisation (at Skin Prick Test (SPT) ≥1mm) to any food was 12.3%, medium level (at SPT≥3mm) was 9.6%, high level (at SPT≥7mm) was 4.5% and challenge proven IgE mediated FA was 2.4%. Of the total 739 participants in the sample, 91 were sensitised to 1 or more foods. A trend of increased sensitisation at SPT≥1mm, ≥3mm, ≥7mm and proven food allergy in children of parents with tertiary education was observed (14.8%, 11.9%, 5.8% and 2.9%) compared to parents who attained primary/secondary education (10.5%, 7.9%, 3.5%, and 2.1%) respectively though these results did not reach statistical significance. Highest risk for food sensitisation (FS) and FA were in children with parents who are employed (p=0.03) and in children who are from homes with higher household income (p=0.02). Household size showed no association with FS and FA. No significant differences in sensitisation patterns were noted between ethnic groups. Conclusion: The analysis showed an existing burden of IgE mediated FAs in South African children advocating for diagnosis and management. SES is associated with food allergy in young children with a positive relationship to parental employment status and income.

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Books on the topic "Food Handling Health Status"

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Stretch, J. Audrey. Food hygiene, health and safety. London: Pitman, 1991.

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Chesworth, N. Food Hygiene Auditing. Boston, MA: Springer US, 1996.

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H, Grimme L., Dumontet S, and European Communities Biologists Association, eds. Food quality, nutrition, and health. Berlin: Springer, 2000.

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Zamiska, Lara. Food insecurity, health status and health care utilization in Ontario. Sudbury, Ont: Laurentian University, 2004.

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Medical aspects of food handling: Medical subject research analysis with bibliography. Washington, D.C: ABBE Publishers Association, 1986.

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Lader, Deborah. Food safety in the home, 1998: A report on research using the ONS Omnibus Survey produced on behalf of the Department of Health. London: Office for National Statistics, 1999.

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Hazard analysis critical control point evaluations: A guide to identifying hazards and assessing risks associated with food preparation and storage. Geneva: World Heatlh Organization, 1992.

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Food consumption and nutritional status in the PRC. Boulder: Westview Press, 1986.

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World Health Organization. Food Safety Programme. and Food and Agriculture Organization of the United Nations., eds. Health implications of acrylamide in food: Report of a joint FAO/WHO consultation, WHO Headquarters, Geneva, Switzerland, 25-27 June 2002. Geneva, Switzerland: Food Safety Programme, World Health Organization, 2002.

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Czarniecka-Skubina, Ewa Barbara. Ocena ryzyka zdrowotnego w zakładach gastronomicznych na wybranych przykładach: Health risk assessment in catering establishments based on the selected examples. Warszawa: Wydawnictwo SGGW, 2013.

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Book chapters on the topic "Food Handling Health Status"

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Pee, Saskia de, Aminuzzaman Talukder, and Martin W. Bloem. "Homestead Food Production for Improving Nutritional Status and Health." In Nutrition and Health in Developing Countries, 753–79. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-464-3_28.

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Calvo, Mona S., and Susan J. Whiting. "Vitamin D Fortification in North America: Current Status and Future Considerations." In Handbook of Food Fortification and Health, 259–75. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_21.

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Asenso-Okyere, W. K., F. A. Asante, and M. Nubé. "Determinants of Health and Nutritional Status of Children in Ghana." In Sustainable Food Security in West Africa, 187–206. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6105-7_8.

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Bashir, Khalid, Kulsum Jan, Sweta Joshi, Shumaila Jan, and Z. R. Azaz Ahmad Azad. "Emerging Technologies in Cereal Processing: Present Status and Future Potential." In Health and Safety Aspects of Food Processing Technologies, 95–103. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-24903-8_5.

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Joshi, Sweta, Ahmed Mobeen, Kulsum Jan, Khalid Bashir, and Z. R. Azaz Ahmad Azad. "Emerging Technologies in Dairy Processing: Present Status and Future Potential." In Health and Safety Aspects of Food Processing Technologies, 105–20. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-24903-8_6.

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Singhal, Barkha, and Swati Rana. "Nanosensors in Food Safety: Current Status, Role, and Future Perspectives." In Nanotechnology and Nanomaterial Applications in Food, Health, and Biomedical Sciences, 249–92. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429425660-7.

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Berger, Jacques, Frank T. Wieringa, Arnaud Laillou, Phu Pham Van, and Marjoleine A. Dijkhuizen. "Strategies to Improve Micronutrient Status of Infants and Young Children with Special Attention to Complementary Foods Fortified with Micronutrients: Perspectives from Vietnam." In Handbook of Food Fortification and Health, 335–46. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_26.

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Zingel, Wolfgang-Peter, Markus Keck, Benjamin Etzold, and Hans-Georg Bohle. "Urban Food Security and Health Status of the Poor in Dhaka, Bangladesh." In Contributions to Statistics, 301–19. Heidelberg: Physica-Verlag HD, 2011. http://dx.doi.org/10.1007/978-3-7908-2733-0_19.

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Hurrell, R. F. "Improvement of Trace Element Status Through Food Fortification: Technological, Biological and Health Aspects." In Forum of Nutrition, 40–57. Basel: KARGER, 1998. http://dx.doi.org/10.1159/000059445.

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Hilton, Claire. "Food, Farm and Fuel: An Inequitable Supply Chain." In Civilian Lunatic Asylums During the First World War, 147–72. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-54871-1_5.

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Abstract Within days of war breaking out, the country faced extraordinary chaos in the food market. Many foods considered nutritious, such as meat, were prioritised for the soldiers. The large contracts for food required by the asylums became particularly vulnerable, with food diverted into military supplies. Within the asylums, food and fuel distribution was also inequitable, depending more on status than on health need. Alongside asylum managers’ goals of lowest possible expenditure, they often had little grasp of emerging nutritional science, a potentially disastrous combination. In 1919, the Times concluded: “Have we been sending some of our lunatics into the Army and starving the others?” It called for the Board of Control to account.

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Conference papers on the topic "Food Handling Health Status"

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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.

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Hong, Chen. "Food handling practices and food safety risks in the Chinese rural households." In 2011 International Conference on Human Health and Biomedical Engineering (HHBE). IEEE, 2011. http://dx.doi.org/10.1109/hhbe.2011.6029081.

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Yunieswati, Wilda, Sri Anna Marliyati, and Ronald H. I. Sitindjak. "RELATIONSHIP BETWEEN NUTRITIONAL STATUS, HEALTH STATUS, FOOD CONSUMPTION, AND LIFESTYLE TO WORK PRODUCTIVITY OF COCOA FARMER." In International Conference on Public Health. The International Institute of Knowledge Management (TIIKM), 2018. http://dx.doi.org/10.17501/24246735.2018.4104.

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WANG, Chun-ping, Shi-dong FAN, and Yu-nan YAO. "Health Status Assessment Method of Oil Tanker Cargo Handling System." In 2019 Prognostics and System Health Management Conference (PHM-Qingdao). IEEE, 2019. http://dx.doi.org/10.1109/phm-qingdao46334.2019.8943004.

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Oleniuc, Florentina Carmen, and Daniela Maria Buliga. "The impact of eating behaviour and food preferences on nutritional status." In 2013 E-Health and Bioengineering Conference (EHB). IEEE, 2013. http://dx.doi.org/10.1109/ehb.2013.6707287.

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Gantini, Tuti, Nataliningsih Nataliningsih, and Gijanto Purbo Suseno. "Determining Factors in Improving Poor Family Food Security and Allocation of Food Consumption Cost Based on Indicators Status of Children’s Nutritional Status." In International Conference on Agriculture, Social Sciences, Education, Technology and Health (ICASSETH 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200402.003.

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"Food Handling Practices in Food Establishments and among Ambulant Vendors: Its Implications to Health Safety of Students." In Sept. 21-22, 2017 Cebu (Philippines). URUAE, 2017. http://dx.doi.org/10.17758/uruae.uh09171007.

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Susanti, hmah Purwaningsih Febri, Bhisma Murti, and Dono Indarto. "MATERNAL EMPLOYMENT STATUS, ETHNICITY, FOOD INTAKE, AND THEIR EFFECTS ON TEENAGE OBESITY, IN SURAKARTA." In International Conference on Public Health. Masters Program in Public Health, Sebelas Maret University, 2017. http://dx.doi.org/10.26911/theicph.2017.031.

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Sutriningsih, Ani, and Lasri Lasri. "Family Food Security with the Nutritional Status of Toddlers after the Eruption of Mount Bromo." In Health Science International Conference (HSIC 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/hsic-17.2017.9.

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Das, Arupa, and Ananya Saha. "STATUS OF FOOD SECURITY ENTITLEMENTS ACROSS PARTICULARLY VULNERABLE TRIBAL GROUP (PVTG) POCKETS IN JHARKHAND." In EPHP 2016, Bangalore, 8–9 July 2016, Third national conference on bringing Evidence into Public Health Policy Equitable India: All for Health and Wellbeing. BMJ Publishing Group Ltd, 2016. http://dx.doi.org/10.1136/bmjgh-2016-ephpabstracts.8.

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Reports on the topic "Food Handling Health Status"

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Rajarajan, Kunasekaran, Alka Bharati, Hirdayesh Anuragi, Arun Kumar Handa, Kishor Gaikwad, Nagendra Kumar Singh, Kamal Prasad Mohapatra, et al. Status of perennial tree germplasm resources in India and their utilization in the context of global genome sequencing efforts. World Agroforestry, 2020. http://dx.doi.org/10.5716/wp20050.pdf.

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Tree species are characterized by their perennial growth habit, woody morphology, long juvenile period phase, mostly outcrossing behaviour, highly heterozygosity genetic makeup, and relatively high genetic diversity. The economically important trees have been an integral part of the human life system due to their provision of timber, fruit, fodder, and medicinal and/or health benefits. Despite its widespread application in agriculture, industrial and medicinal values, the molecular aspects of key economic traits of many tree species remain largely unexplored. Over the past two decades, research on forest tree genomics has generally lagged behind that of other agronomic crops. Genomic research on trees is motivated by the need to support genetic improvement programmes mostly for food trees and timber, and develop diagnostic tools to assist in recommendation for optimum conservation, restoration and management of natural populations. Research on long-lived woody perennials is extending our molecular knowledge and understanding of complex life histories and adaptations to the environment, enriching a field that has traditionally drawn its biological inference from a few short-lived herbaceous species. These concerns have fostered research aimed at deciphering the genomic basis of complex traits that are related to the adaptive value of trees. This review summarizes the highlights of tree genomics and offers some priorities for accelerating progress in the next decade.

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