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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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Kadariya, Jhalka, Tara C. Smith, and Dipendra Thapaliya. "Staphylococcus aureusand Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health." BioMed Research International 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/827965.
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Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases worldwide resulting from the contamination of food by preformedS. aureusenterotoxins. It is one of the most common causes of reported food-borne diseases in the United States. Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-stable SE, is the most common cause of SFD worldwide. Outbreak investigations have found that improper food handling practices in the retail industry account for the majority of SFD outbreaks. However, several studies have documented prevalence ofS. aureusin many food products including raw retail meat indicating that consumers are at potential risk ofS. aureuscolonization and subsequent infection. Presence of pathogens in food products imposes potential hazard for consumers and causes grave economic loss and loss in human productivity via food-borne disease. Symptoms of SFD include nausea, vomiting, and abdominal cramps with or without diarrhea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment, prevention of cross-contamination in home and kitchen, and prevention of contamination from farm to fork. This paper provides a brief overview of SFD, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures.
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Tong Thi, Anh Ngoc, Pisavanh Kittirath, Salako Damilola Abiola, Le Nguyen Doan Duy, and Nguyen Cong Ha. "Evaluation of Street Food Safety and Hygiene Practices of Food Vendors in Can Tho City of Vietnam." Current Research in Nutrition and Food Science Journal 9, no. 1 (April 27, 2021): 158–71. http://dx.doi.org/10.12944/crnfsj.9.1.16.
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The objective of this study was to investigate the food safety status of street foods in the city of Can Tho, Vietnam. A total of 410 consumers was interviewed to get an insight into the popular street foods in the studied area. Vietnamese sandwich (34.63%) and sugarcane juice (24.51%) were consumed popularly according to the survey. A total of 263 street food samples (i.e.Vietnamese sandwich, n = 131 and sugarcane juice, n = 132) were collected from different locations such as schools, hospitals, markets, and other locations in four districts (i.e. Ninh Kieu, Cai Rang, Phong Dien and O Mon) of Can Tho city for microbiological analysis. Total aerobic mesophilic counts (TMC), yeast and mold, coliform, E. coli, and Staphylococcus aureus were assessed. Microbial contamination of Vietnamese sandwich was 5.7-9.2 log CFU/g (TMC), 2.0-7.4 log CFU/g (yeast and mold), 2.5-7.9 log CFU/g (coliform), 1.0-5.9 log CFU/g (E. coli), and 1.7-6.6 log CFU/g (Staphylococcus aureus). There was a significant difference in Vietnamese sandwich sampling among districts (p<0.05). In contrast, the contamination of sugarcane juice samples with regards to total aerobic mesophilic counts, yeast and mold, coliform, E. coli, and Staphylococcus aureus were 7.53±0.74, 5.56±0.71, 6.02±1.21, 2.26±1.31, 1.47±0.77 log CFU/mL, respectively. No statistically significant difference (p>0.05) was observed in sugarcane juice samples among districts and locations. The observation of the handling practices of street food vendors showed inadequate hygiene practices, assessment of the street foods safety showed that they do not satisfy the Vietnam hygiene standard of specific foods. These findings give an insight into the safety status of sampled street foods and may provide needed information for Vietnam’s authorities to further improve the safety of street food and create food safety awareness among consumers and handlers, thereby preventing risk to public health.
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Marklinder, Ingela, and Margaretha Nydahl. "A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults." International Journal of Environmental Research and Public Health 18, no. 3 (January 28, 2021): 1172. http://dx.doi.org/10.3390/ijerph18031172.
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Eating together at the same table, i.e., commensality, is an old phenomenon among humans. Today, there is a relatively high number of people living in single households eating most meals on their own. Among adults aged 65+ years, both malnutrition and non-communicable diseases are common. These circumstances, as well as foodborne illnesses, cause health problems for the individual, as well as high societal costs. In older adults, several external factors might impact on commensality, such as living arrangements, health status, and cooking competence. Improved knowledge regarding healthy eating and food handling may improve attitudes and behaviors in relation to food safety and dietary intake. Further, commensality has been shown to influence dietary intake in multiple ways. Community-organized activities, e.g., Food Classes for Older Adults (FCOA), may lead to sustainable commensality. Participating in health-promoting activities can contribute to improved health outcomes and improved social interaction among older adults. The objective of this study was to propose a theoretical model to inspire and create networks for sustainable commensality among older adults. The model could serve as a conceptual framework when implementing FCOA in communities and research. Outcomes could be measured by investigating the frequency of commensality, health effects, and well-being.
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Petrich, John, Dominic Marchese, Chris Jenkins, Michael Storey, and Jill Blind. "Gene Replacement Therapy: A Primer for the Health-system Pharmacist." Journal of Pharmacy Practice 33, no. 6 (June 27, 2019): 846–55. http://dx.doi.org/10.1177/0897190019854962.
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Purpose: Comprehensive review of gene replacement therapy with guidance and expert opinion on handling and administration for pharmacists. Summary: There are currently ∼2600 gene therapy clinical trials worldwide and 4 Food and Drug Administration (FDA)-approved gene therapy products available in the United States. Gene therapy and its handling are different from other drugs; however, there is a lack of guidance from the National Institutes of Health (NIH), FDA, Centers for Disease Control and Prevention (CDC), World Health Organization (WHO), and professional associations regarding their pharmaceutical application. Although the NIH stratifies the backbone biologicals of viral vectors in gene therapies into risk groups, incomplete information regarding minimization of exposure and reduction of risk exists. In the absence of defined guidance, individual institutions develop their own policies and procedures, which often differ and are often outdated. This review provides expert opinion on the role of pharmacists in institutional preparedness, as well as gene therapy handling and administration. A suggested infrastructural model for gene replacement therapy handling is described, including requisite equipment acquisition and standard operating procedure development. Personnel, patient, and caregiver education and training are discussed. Conclusion: Pharmacists have a key role in the proper handling and general management of gene replacement therapies, identifying risk level, establishing infrastructure, and developing adequate policies and protocols, particularly in the absence of consensus guidelines for the handling and transport of gene replacement therapies.
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Clayton, Megan L., Katherine C. Smith, Keshia M. Pollack, Roni A. Neff, and Lainie Rutkow. "U.S. Food System Working Conditions as an Issue of Food Safety." NEW SOLUTIONS: A Journal of Environmental and Occupational Health Policy 26, no. 4 (August 19, 2016): 599–621. http://dx.doi.org/10.1177/1048291116661845.
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Food workers’ health and hygiene are common pathways to foodborne disease outbreaks. Improving food system jobs is important to food safety because working conditions impact workers’ health, hygiene, and safe food handling. Stakeholders from key industries have advanced working conditions as an issue of public safety in the United States. Yet, for the food industry, stakeholder engagement with this topic is seemingly limited. To understand this lack of action, we interviewed key informants from organizations recognized for their agenda-setting role on food-worker issues. Findings suggest that participants recognize the work standards/food safety connection, yet perceived barriers limit adoption of a food safety frame, including more pressing priorities (e.g., occupational safety); poor fit with organizational strategies and mission; and questionable utility, including potential negative consequences. Using these findings, we consider how public health advocates may connect food working conditions to food and public safety and elevate it to the public policy agenda.
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Deshpande, Jayant D., and Deepak B. Phalke. "The Sanitary Condition of Food Establishments and Health Status and Personal Hygiene among Food Handlers in a Rural Area of Western Maharashtra, India." Asian Journal of Medical Sciences 4, no. 2 (May 13, 2013): 23–29. http://dx.doi.org/10.3126/ajms.v4i2.7895.
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Background: Foodborne disease occurs in mass catering establishment that is not complying with sanitary and hygienic food handling and preparation. Objective: Objective of the present study was to explore the status of sanitary condition of food establishments and to assess hygienic practices among food handlers. Material and Method: A cross-sectional study design was used to assess the sanitary condition of food establishments and personal hygiene of food handlers. Data was collected with the help of structured and pre-tested questionnaires. The questionnaire also allowed the interviewers to record their observations. All the data obtained was entered into Microsoft Excel and analyzed using the software StatistiXL version 1.8. Result: Separate kitchen and Onsite solid waste storage containers/receptacles were available in 4(16%) establishments. Provision for heating devices for cooked food was available in 5(20%) establishments. Wash basin present with soap were available in 10 (40%) of the food establishments. Sweeping and washing floor with water and disinfectant was done in 8(32%) food establishments. Male and female food handlers’ have equal percentage of morbidity and this difference was not statistically significant (χ2=0.0329, p=0.84), but anaemia was significantly higher among female food handlers (χ2=6.30, p=0.01). Poor hygienic practices were significantly associated with presence of infectious diseases like ARI, diarrhoea, dysentery and skin infections. (χ2=5.71, p=0.017). Conclusion: Food establishments in the study area were found to have poor sanitation and were not maintained well. The health status and the level of personal hygiene of the food handlers in the eating establishments were found to be unsatisfactory. There is need of enforcement of sanitary provisions and educating the food handlers about personal hygiene.DOI: http://dx.doi.org/10.3126/ajms.v4i2.7895 Asian Journal of Medical Sciences 4(2013) 23-29
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BRYAN, FRANK L., and MICHAEL P. DOYLE. "Health Risks and Consequences of Salmonella and Campylobacter jejuni in Raw Poultry." Journal of Food Protection 58, no. 3 (March 1, 1995): 326–44. http://dx.doi.org/10.4315/0362-028x-58.3.326.
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Salmonella and Campylobacter jejuni are major human pathogens and poultry and poultry products are frequent vehicles of these bacteria. Estimates place the annual incidence of human salmonellosis and campylobacteriosis between 1 and 4 million each. Hazards are associated with contamination, survival or growth during production, transportation, processing and preparation. Animals are contaminated from a variety of sources on farms and the contaminants are spread during processing. Scalding, defeathering, evisceration and giblet operations are major points of spread. Further spread can occur during handling in markets and kitchens. Insufficient thermal processing or cooking allows survival. Improper handling of cooked poultry frequently results in cross contamination from previously handled raw carcasses and parts. Improper refrigeration provides conditions for multiplication of salmonellae. Estimates of annual costs of poultry-associated cases of salmonellosis and campylobacteriosis in the United States range from $64 million to $114.5 million and $362 million to $699 million, respectively. The need for a cost-effective solution to these poultry-borne human disease problems is apparent.
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George, Meera, Pretesh Rohan Kiran, Sulekha T., and Gautham Antony Joseph. "Knowledge and practices regarding food hygiene and health profile of food handlers in eateries in a town in Southern Karnataka." International Journal Of Community Medicine And Public Health 5, no. 5 (April 24, 2018): 2123. http://dx.doi.org/10.18203/2394-6040.ijcmph20181735.
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Background: A food handler is anyone who works in a food business and handles food, or surfaces that are likely to come into contact with food. The chance of food becoming contaminated depends largely on the health status and knowledge and practices of food safety of food handlers. Current statistics on food borne illnesses in various industrialized countries show that up to 30% of cases may be caused by poor food handling techniques, and by contaminated food served in food service establishments.Methods: A cross sectional study was undertaken among 150 food handlers working in eateries in Anekal town, Bangalore Urban district, to determine their health profile and assess their knowledge and practices regarding food hygiene. A pre-validated, structured questionnaire was used to assess the knowledge and practices among food handlers. Knowledge and practice scores were categorized to find associations between levels of score and demographic variables.Results: The mean age of the study subjects was 33.68±12.86 years. Fever and dizziness was reported by 39 (26.6%) of food handlers. Poor knowledge was found in 80 (53.3%) and poor practice in 83 (55.3%) regarding safe food hygiene. An increase in age and education levels showed a positive association with knowledge and practice of safe food hygiene.Conclusions: Given high levels of poor knowledge and practice regarding safe food hygiene among these food handlers, there is an urgent need to address this issue that may translate into increased morbidity and suffering among populations served by these food handlers.
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BOGARD, APRIL K., CANDACE C. FULLER, VINCENT RADKE, CAROL A. SELMAN, and KIRK E. SMITH. "Ground Beef Handling and Cooking Practices in Restaurants in Eight States†." Journal of Food Protection 76, no. 12 (December 1, 2013): 2132–40. http://dx.doi.org/10.4315/0362-028x.jfp-13-126.
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Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.
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TODD, EWEN C. D., and JOOST HARWIG. "Microbial Risk Analysis of Food in Canada." Journal of Food Protection 59, no. 13 (December 1, 1996): 10–18. http://dx.doi.org/10.4315/0362-028x-59.13.10.
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ABSTRACT The consideration in Canada of risk analysis for microorganisms in food by the Health Protection Branch (HPB) is in its formative stage. These analyses have become necessary because of the need for better control of imported and domestically produced food. A working group has been established between Health Canada and Agriculture and Agrifood Canada to consider a joint approach to risk analysis for foodborne microbiological hazards. Within the Bureau of Microbial Hazards of the HPB four health-risk determinations have been initiated. Three of these are for broad categories of products: dairy, fish and shellfish, and meat and poultry. These are meant as background documents for more specific risk assessments. The fourth, on cracked eggs, is designed to give management options for the control of this commodity. These determinations are being developed as required and different approaches are being considered. The working group is in agreement that standard definitions of terms and methodologies need to be used, and that these should come from discussions with other national and international agencies and associations, such as the Codex Alimentarius Commission. Recommendations include the need both for risk analysis to provide a clear process for food control by government and industry, and for directed research and surveys to provide more information on the status of hazards at different stages of specific processes from preharvest to consumer handling.
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Girmay, Aderajew Mekonnen, Sirak Robele Gari, Azage Gebreyohannes Gebremariam, Bezatu Mengistie Alemu, Martin R. Evans, and Gebreab Teklebirhan Gessew. "Longitudinal study of microbial load of drinking water and seasonal variation of water quality at the point of use in food establishments of Addis Ababa, Ethiopia." Journal of Water, Sanitation and Hygiene for Development 10, no. 4 (October 8, 2020): 969–78. http://dx.doi.org/10.2166/washdev.2020.186.
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Abstract The study aimed to determine the status of microbial load of drinking water and seasonal variation of water quality. An institution-based longitudinal study was conducted. 1,141 food establishments were divided into slum and non-slum areas based on their location. Moreover, they were categorized as large and small food establishments. Then, 125 food outlets were selected using a simple random sampling technique. From the selected food outlets, 250 drinking water samples were collected directly from the drinking water storage in the rainy and the dry seasons. Data analysis was conducted using a repeated-measure ANOVA statistical model. The finding indicated that, 26.4% and 10.7% of the food establishments' drinking water was positive for Escherichia coli in the wet and the dry season, respectively. Moreover, 3.2% and 1.6% of the food establishments' drinking water had very high health risk to customers during the wet and the dry season, respectively. The drinking water at the point of use was found to be vulnerable to microbiological contamination and had a serious health risk. Therefore, good sanitation and proper handling of drinking water, and effective drinking water treatment, such as disinfection and filtration, should be practiced in all food establishments.
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Sarkar, S. "Whether viable and dead probiotic are equally efficacious?" Nutrition & Food Science 48, no. 2 (March 12, 2018): 285–300. http://dx.doi.org/10.1108/nfs-07-2017-0151.
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Purpose Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending health benefits and for successful marketing of probiotics as a functional food. The purpose of this paper is to demonstrate that even dead or inactivated probiotic cells could extend health benefits, indicating that probiotic viability is not always necessary for exhibiting health benefits. Design/methodology/approach Attempt has been made to review the literature on the status of probiotic foods available in the world market, their impact on the gut flora and the various factors affecting their viability. Both review and research papers related to efficacy of inactivated, killed or dead probiotic cells towards health benefits have been considered. Keywords used for data search included efficacy of viable or killed, inactivated probiotic cells. Findings The reviewed literature indicated that inactivated, killed or dead probiotic cells also possess functional properties but live cells are more efficacious. All live probiotic cultures are not equally efficacious, and accordingly, dead or inactivated cells did not demonstrate functional properties to extend health benefits to all diseases. Originality/value Capability of non-viable microorganisms to confer health benefits may attract food manufacturers owing to certain advantages over live probiotics such as longer shelf-life, handling and transportation and reduced requirements for refrigerated storage and inclusion of non-bacterial, biologically active metabolites present in fermented milks’ fraction as dried powders to food matrixes may result in the development of new functional foods.
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Kamda Silapeux, A. G., Roger Ponka, Chiara Frazzoli, and Elie Fokou. "Waste of Fresh Fruits in Yaoundé, Cameroon: Challenges for Retailers and Impacts on Consumer Health." Agriculture 11, no. 2 (January 20, 2021): 89. http://dx.doi.org/10.3390/agriculture11020089.
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Post-harvest losses contribute significantly to food insecurity and affect the nutritional status and health of populations. This study estimates the waste of fresh fruits in the post-harvest chain and identifies avoidable causes along the food supply chain to extrapolate good practices for the empowerment of retailers. A semi-structured questionnaire and a checklist were used in the administrative units of Yaoundé, Cameroon, from May to June 2017. Fifty fresh fruit retailers were randomly selected. Information, including socioeconomic profile, handling practices, transport, and food wastes, was analyzed. Dominant figure in the fruit market are 34-aged women. Despite significant professional experience, none of retailers received formal training. The perceived main causes of fruit waste were failure to sell, mechanical damage during transport, and storage conditions. Inappropriate packaging materials and poor hygiene were also observed, and about 40–50% of fruits did not reach the consumers’ table. Nutritional education of the general population is crucial in facing the challenge of fresh fruit waste. The analysis of critical points in the post-harvest fresh fruit chain highlights good cost-effective practices. Training and empowerment of retailers represent the main measures to decrease fruit waste, in addition to nutritional training programs for the general population recommending the daily consumption of fruits for healthy life.
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Ly, Dalin, Sigrid Mayrhofer, Julia-Maria Schmidt, Ulrike Zitz, and Konrad J. Domig. "Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods." Foods 9, no. 2 (February 15, 2020): 198. http://dx.doi.org/10.3390/foods9020198.
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Naturally fermented foods are an important part of the typical diet in Cambodia. However, the food safety status of these products has not been widely studied. The aim of this study was, therefore, to provide an overview of the quality of these foods in relation to microbiology and biogenic amines. Additionally, the obtained results were compared to the habits and practices of Cambodians in handling this type of food. A total of 57 fermented foods (42 fishery and 15 vegetable products) were collected from different retail markets in the capital of Cambodia. Pathogenic Salmonella spp., Listeria spp., and Listeria monocytogenes were not detected in 25 g samples. Generally, less than 102 cfu/g of Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Enterobacteriaceae, and molds were present in the fermented foods. Bacillus cereus group members (<102 to 2.3 × 104 cfu/g), lactic acid bacteria (<102 to 1.1 × 107 cfu/g), halophilic and halotolerant bacteria (<102 to 8.9 × 106 cfu/g), sulfite-reducing Clostridium spp. (<102 to 3.5 × 106 cfu/g), and yeasts (<102 to 1.1 × 106 cfu/g) were detected in this study. Still, the presence of pathogenic and spoilage microorganisms in these fermented foods was within the acceptable ranges. Putrescine, cadaverine, tyramine, and histamine were detected in 100%, 89%, 81%, and 75% of the tested products, respectively. The concentrations of histamine (>500 ppm) and tyramine (>600 ppm) were higher than the recommended maximum levels in respectively four and one of 57 fermented foods, which represents a potential health risk. The results suggest that the production process, distribution, and domestic handling of fermented foods should be re-evaluated. Further research is needed for the establishment of applicable preservation techniques in Cambodia.
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KOHL, K. S., K. RIETBERG, S. WILSON, and T. A. FARLEY. "Relationship between home food-handling practices and sporadic salmonellosis in adults in Louisiana, United States." Epidemiology and Infection 129, no. 2 (October 2002): 267–76. http://dx.doi.org/10.1017/s0950268802007471.
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Salmonellosis is the leading cause of death caused by foodborne bacterial pathogens in the United States. Approximately 90% of salmonella infections are sporadic, but most of what is known about salmonellosis has come from outbreak investigations. We studied the risk for sporadic salmonellosis among 115 persons aged [ges ]15 years reported to the Louisiana Office of Public Health during May 1998–April 1999, compared with 115 age-matched controls. Significantly more case-patients than controls had chronic underlying medical conditions [adjusted odds ratio (aOR) = 4.3; 95% confidence interval (CI) = 2.2–8.7]. Although reported consumption of specific food items likely to contain salmonella was not associated with illness, inconsistent handwashing between preparation of meat and non-meat items was associated with illness (aOR = 8.3; CI = 1.1–61.8). Enhanced measures to provide a consistently safe food supply and promote safer food preparation in households will depend on prevention of sporadic salmonellosis.
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Chen, Zhongyu. "Hazards and Detection Techniques of Veterinary Drug Residues in Animal-Origin Food." E3S Web of Conferences 271 (2021): 04033. http://dx.doi.org/10.1051/e3sconf/202127104033.
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Veterinary drugs originally used to diagnose, prevent, control and treat animal diseases. However, now some of them can also be mixed into livestock feed as growth promoters. Although most countries have specified animal-derived veterinary drug residue standards, such as the maximum residue limit, withdrawal period and prohibition of some veterinary drugs as growth promoters, there are still some animal-derived products with illegal amount of drug residues. Consequently, long-term intake of products with excessive residues will result in irreversible impacts on human health, livestock industries and natural environment. To minimize these risks, the techniques of drug residues detection plays an important role in guarding food safety of animal products. Moreover, Veterinary drug residue detection technology, according to the author's opinion, can be divided into instrumental method, immunoassay method, biomolecular technology and bio-sensor technology. The purpose of this article is to collect and summarize the existing journal literature current about status, hazards and detection techniques of animal-origin veterinary drug residues so that ordinary readers can briefly understand the research status of the residue detection techniques, farmers can understand the importance of regulating and suitable handling of veterinary drugs, and relevant researchers may know about the emphasized difficulties that need to be overcome in drug residue detection techniques.
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Hornick, Sharon B. "Factors affecting the nutritional quality of crops." American Journal of Alternative Agriculture 7, no. 1-2 (June 1992): 63–68. http://dx.doi.org/10.1017/s0889189300004471.
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AbstractSeveral factors can directly or indirectly affect the nutritional quality of crops. Among these are soil factors, such as pH, available nutrients, texture, organic matter content and soil-water relationships; weather and climatic factors, including temperature, rainfall and light intensity; the crop and cultivar; postharvest handling and storage; and fertilizer applications and cultural practices. This paper deals primarily with fertilizer and cultural management practices, and on certain environmental factors that affect the nutritional quality of field crops and of fruits and vegetables. Earlier research that has investigated the nutritional status of crops grown with either chemical fertilizers or organic fertilizers is discussed. These studies often have given contradictory results on crop yields and on crops' mineral and vitamin contents. Other factors, such as maturity at harvest, postharvest handling and storage, anti-nutritive components, and residues of chemical fertilizers and pesticides are reviewed with respect to food safety and quality, and their implications for human and animal health. Future research needs are identified so that comparable results and valid comparisons can be obtained to identify the best management practices to ensure that food is safe and nutritious for the consumer.
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Hidjah, Khasnur, Helna Wardana, Heroe Santoso, and Anthony Anggrawan. "Sistem Informasi Pemantauan Status Gizi Balita." Jurnal Matrik 15, no. 2 (July 26, 2017): 39. http://dx.doi.org/10.30812/matrik.v15i2.35.
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Based on interviews with staff nutrition Health Office (Dikes) West Lombok, that is not currently availableinformation systems that can be used to input data monitoring nutritional status of children. So it still takes avery long time to get the right information related to monitoring the nutritional status of children and familiesaware of nutrition per each district. The primary data sourced directly from the community gathered by Puskesmas officers. Analysis of the data needed to meet the needs of data input, process and report to the monitoring system of nutritional status include: site identification, the identity of the household, the habit ofweighing the family members, the question for pregnant or postpartum mothers, the nutritional intake of thefamily, the identity of a toddler, a child's weight. The expected benefits of the outcomes defined as follows:enhance the ability to analyze the situation of food and nutrition in every region, able to set the priority handlingof food and nutrition, able to monitor and evaluate the development of food and nutrition, improve communityhealth status is marked as well as out of the category of problematic areas of health, especially malnutrition andless.
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CHEN, GANG, PATRICIA A. KENDALL, VIRGINIA N. HILLERS, and LYDIA C. MEDEIROS. "Qualitative Studies of the Food Safety Knowledge and Perceptions of Transplant Patients." Journal of Food Protection 73, no. 2 (February 1, 2010): 327–35. http://dx.doi.org/10.4315/0362-028x-73.2.327.
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Organ and stem cell transplant patients are at risk for foodborne illness due to disease and medically induced immunosuppression. The food safety knowledge and informational needs of these groups have not been documented in the literature. The objectives of this study were to assess transplant patients' food safety knowledge and perceptions, to probe the likelihood of practicing safe food handling behavior, and to test an educational strategy for future food safety interventions aimed at transplant patients. Subjects were organ or stem cell transplant patients, or their family care providers. Research was conducted in inpatient or outpatient facilities at a large, Midwestern United States comprehensive cancer and transplant center. Differences in survey data between the organ and stem cell transplant groups were determined by Student's t tests. Ethnographic methods were used to analyze qualitative focus groups and interview data for themes. Organ transplant patients had less motivation to follow food safety recommendations than did stem cell transplant patients, and they were more likely to consume risky foods. Stem cell transplant patients overall had a better understanding of their susceptibility to foodborne illness and had better prepared themselves with the knowledge and behavior changes needed to protect their health. Educational materials aimed at communicating food safety information for transplant patients were evaluated by patients and judged acceptable. This study found that organ transplant and stem cell transplant patients are distinct patient populations, with differing perceptions regarding the seriousness of foodborne illness and willingness to adopt preventative food handling practices. Population differences should be accounted for in food safety educational strategies.
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Yesigat, Tibebu, Mohabaw Jemal, and Wubet Birhan. "Prevalence and Associated Risk Factors of Salmonella, Shigella, and Intestinal Parasites among Food Handlers in Motta Town, North West Ethiopia." Canadian Journal of Infectious Diseases and Medical Microbiology 2020 (January 13, 2020): 1–11. http://dx.doi.org/10.1155/2020/6425946.
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Background. Intestinal parasite, Salmonella, and Shigella infections are the main public health concerns in the world, especially in developing countries due to inaccessibility of safe water and unhygienic food handling practices of food handlers. Methods. A cross-sectional study was conducted in food handlers in Motta town, from February 2019 to April 2019. The study was undertaken to determine the prevalence and associated risk factors of Salmonella, Shigella, and intestinal parasites among 243 food handlers. Sociodemographic and risk factors were collected using pretested structured questionnaire. The stool sample was collected and examined with direct wet mount and concentration techniques. Culture was performed using xylose lysine deoxycholate agar and MacConkey agar and biochemical tests like Klinger iron agar (KIA), lysine iron agar (LIA), Simmons citrate agar, sulphide indole motility test, citrate utilization, and urease production test were conducted to isolate Salmonella species and Shigella species. An antibiotics susceptibility test was performed with Mueller-Hinton agar using the disk diffusion method. Data were entered using statistical package Epi-Data Version 3.1 and analysed with logistic regression using SPSS version 25 and Fisher’s exact test. A p value < 0.05 at 95% CI was considered as statistically significant. Results. The prevalence of intestinal parasite, Salmonella, and Shigella was 27.6%, 2.5%, and 1.6%, respectively, and hookworm was the predominant intestinal parasite detected in the stool. Antimicrobial resistance was observed in ampicillin and tetracycline (100%) in Salmonella species and Shigella species. Risk factors like fingernail status, fruit washing before eating, cleaning utensils, and regular shoe wearing habit were associated with intestinal parasite, whereas fingernail status and wearing kitchen gown during food service were significantly associated with Salmonella and Shigella infections. Conclusion. The prevalence of intestinal parasitic infections, Salmonella, and Shigella infections in this study indicates the importance of food handlers as probable sources of enteropathogenic infections. Food handlers should have follow-up on the order of food safety rules and keep their personal hygiene. Hotel owners are responsible to control the health status and their created awareness by given food hygiene training for food handlers. Therefore, policy-makers and implementers should focus on the risk factors to reduce the prevalence below the level of public health importance.
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Sharma, Anu, Subarnolata Gangopadhyay, Jugal Kishor Agarwal, Amit Kumar, and K. V. Ingole. "Hand Contamination among Food Handlers: A Study on the Assessment of Food Handlers in Canteen of Various Hospitals in Solapur City, Maharashtra." Journal of Pure and Applied Microbiology 15, no. 3 (August 18, 2021): 1536–46. http://dx.doi.org/10.22207/jpam.15.3.48.
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Food handlers often act as an important vehicle for the transmission of microorganisms responsible for causing foodborne illness, which pose as a major public health problem of global concern. Poor hygiene while preparation of food is a major source of illness caused by pathogenic microbes. This study was done for a period of 2 months after approval from the Institutional Ethical Committee. The study population included food handlers working in canteens of various hospitals in Solapur. Swabs from hands, nose and fingernail specimens were collected and inoculated on bacteriological culture media and identification was done using standard protocols. Data was collected using a structured questionnaire to evaluate the socio-demographic status and self-hygiene practices followed by the food handlers. Data were analyzed using an appropriate statistical test. All the people involved in food handling including the cook, server and cleaner were included after a written informed consent. The sample size was 45 food handlers. From the 45 food handlers which were included in the study there were 20 cooks (44.44%), 14 servers (31.11%) and 11 cleaners (24.45%) Out of these 45 food handlers 22 (49% ) were males and 23 (51%) were females. Knowledge about basic health education was seen in 73.33% of the subjects, while only 18% were sensitized to hand washing, 22.22% had annual health examination, 35.5% wore finger ornaments. Of 45 food handlers 69% had trimmed fingernails, 73.3% washed their hands regularly. However, no association was found between these factors and hand contamination. This may be because none of the food handlers used soap or hand sanitizer to clean their hands. They used plain water to wash their hands. Food handlers act as an important source in transmission of foodborne illnesses therefore it is necessary to sensitize and create awareness amongst them about the importance of hand hygiene.
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Doyle, M. Ellin, Faye A. Hartmann, and Amy C. Lee Wong. "Methicillin-resistant staphylococci: implications for our food supply?" Animal Health Research Reviews 13, no. 2 (December 2012): 157–80. http://dx.doi.org/10.1017/s1466252312000187.
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AbstractFood-borne intoxication, caused by heat-stable enterotoxins produced byStaphylococcus aureus, causes over 240,000 cases of food-borne illness in the United States annually. Other staphylococci commonly associated with animals may also produce these enterotoxins. Foods may be contaminated by infected food handlers during slaughter and processing of livestock or by cross-contamination during food preparation.S. aureusalso causes a variety of mild to severe skin and soft tissue infections in humans and other animals. Antibiotic resistance is common in staphylococci. Hospital-associated (HA)S. aureusare resistant to numerous antibiotics, with methicillin-resistantS. aureus(MRSA) presenting significant challenges in health care facilities for over 40 years. During the mid-1990s new human MRSA strains developed outside of hospitals and were termed community-associated (CA). A few years later, MRSA was isolated from horses and methicillin resistance was detected inStaphylococcus intermedius/pseudintermediusfrom dogs and cats. In 2003, a livestock-associated (LA) MRSA strain was first detected in swine. These methicillin-resistant staphylococci pose additional food safety and occupational health concerns. MRSA has been detected in a small percentage of retail meat and raw milk samples indicating a potential risk for food-borne transmission of MRSA. Persons working with animals or handling meat products may be at increased risk for antibiotic-resistant infections. This review discusses the scope of the problem of methicillin-resistant staphylococci and some strategies for control of these bacteria and prevention of illness.
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Isoni Auad, Lígia, Verônica Cortez Ginani, Eliana dos Santos Leandro, Elke Stedefeldt, Aline Costa Santos Nunes, Eduardo Yoshio Nakano, and Renata Puppin Zandonadi. "Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception." Nutrients 11, no. 5 (May 25, 2019): 1175. http://dx.doi.org/10.3390/nu11051175.
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This study aimed to investigate food truck consumers’ profile, choices, preferences, and food safety importance perception. We conducted structured interviews with a convenient sample of 133 food truck consumers in the Federal District, Brazil. Most of the participating consumers were married (52%) and female (56%), who had completed at least tertiary school (81%). The interviews revealed that most food truck consumers eat from food trucks once or twice a week (96%), usually near home (74%), and have an average per capita expenditure of approximately US $5 to US $9.99 (70%). Hamburgers and sandwiches are the most popular food among consumers (72%). Consumers indicated that taste (30%) was the most important reason to choose a food truck and that poor vehicle hygiene (30%) was the main point assigned for not opting for a food truck. Food hygiene and vendors’ personal hygiene were considered important by consumers when eating from food trucks (78% and 80%, respectively). Considering all food truck consumers interviewed and the questions about food safety importance perception, the minimum score was 1 and the maximum was 2.9, with a mean score of 1.68 (SD = 0.46), indicating a high level of perceived importance. The instrument of food safety importance perception presented a Cronbach’s alpha coefficient of 0.73, indicating good internal consistency. No significant differences were observed in the food safety importance perception scores in gender (0.192), marital status (0.418), level of education (0.652) or food safety training (0.166). However, significant differences were found in the food safety importance perception scores for age (0.026) and the presence of children (0.001). The findings of this study indicate that there remains the need for consumers to comprehend their role in the food supply chain. Food safety and food handling practices are of public concern, and strategies are required to prevent foodborne diseases. Future public health interventions aiming to increase consumer knowledge and awareness of food safety should be emphasized.
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Odonkor, Stephen T., and Carolyn J. A. Odonkor. "An Assessment of Food Safety Knowledge and Practices in the Ghanaian Hospitality Industry." Journal of Food Quality 2020 (May 13, 2020): 1–9. http://dx.doi.org/10.1155/2020/5618492.
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Food safety is critical for public health and economic development. The hospitality industry offers a variety of food services, led by food handlers with diverse background. The aim of this paper is to evaluate food safety knowledge and practices among food handlers in the Ghanaian hospitality sectors, with the purpose of informing public policy and improving food safety. A cross-sectional survey study was conducted between February and May 2019. Data were obtained from food handlers working in the Ghanaian hospitality industry (N = 306). The findings of the study indicate that most (52.9%) respondents who work in restaurants had knowledge about food safety principles. Lack of training and education was identified by 63.1% of the respondents as a major barrier to food safety. Interestingly, 75.8% of the respondents indicated that food safety practice is not the responsibility of the kitchen staff only. Diarrhea (35.95%), cholera (35.62%), and typhoid (27.42%) were identified as major diseases associated with improper handling of food. Only 65.69% of the respondents undergo annual medical screening at their workplaces. There is correlation between food safety practice and variables such as marital status, type of residence, age, and education level. Educational campaigns coupled with strict law enforcement should be put in place to ensure that food safety rules and guideline are effectively implemented in the hospitality food industry. Training programs should be organized for food vendors and other stakeholders in the food industry as well. Finally, there should be proactive supervision by local government officials to ensure that good sanitation and hygienic conditions are maintained within the food sectors.
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THOMAS, MERLYN S., and YAOHUA FENG. "Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States." Journal of Food Protection 84, no. 7 (March 5, 2021): 1176–87. http://dx.doi.org/10.4315/jfp-21-006.
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ABSTRACT At present, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has not been shown to be transmitted through food. Even so, the coronavirus disease 2019 (COVID-19) pandemic has changed how consumers view food and food safety. This study assessed consumer food safety practices during the COVID-19 pandemic using (i) surveys and (ii) online focus group discussions. From April to August 2020, five waves of surveys were distributed to an online U.S. consumer panel and screened to include only primary food preparers and grocery shoppers. The online focus groups were conducted via WebEx from May to July 2020. Focus group participants were recruited from the first wave of survey respondents. Both survey respondents and focus group participants reported higher levels of hand washing in response to the pandemic. However, survey participants' anticipated levels of hand washing after the pandemic decreased; some focus group participants noted that human nature “kicking in” could lead to lower levels of hand hygiene practice. For each of the 5 months, the surveys reported increased produce washing, both with water only and with water plus soap. Most focus group participants mentioned using water to wash their produce, but some reported using soap and even vinegar to “kill” the virus. Since consumers were worried that SARS-CoV-2 could survive on food, they started to mishandle food to address these concerns. However, this study also reported an increase in food thermometer use during the pandemic. Social determinants like gender, income, education, and age may have also influenced changes in levels of practice throughout the pandemic. The COVID-19 pandemic drove consumers to practice proper and improper food safety practices, which may or may not continue after the pandemic. This study's findings provide timely information to guide future food safety education and communication during health crises and pandemics. HIGHLIGHTS
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Jusoh, Nur Nabila, Surianti Sukeri, Hui Yee Chee, Malina Osman, Norashiqin Misni, Nur Raihana Ithnin, Asma Ali, and Christie Pei-Yee Chin. "HOUSEHOLDS’ HEALTH EXPENDITURES ON ACUTE GASTROENTERITIS IN MALAYSIA." Malaysian Journal of Public Health Medicine 21, no. 2 (August 28, 2021): 285–93. http://dx.doi.org/10.37268/mjphm/vol.21/no.2/art.1008.
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Acute gastroenteritis (AGE) causes significant health and economic burden on society. The aim of this study is to estimate households’ direct and indirect expenditures on AGE and its predicted factors. This cross-sectional study was conducted between December 2019 and March 2020 using a bilingual proforma distributed using Survey Monkey among individuals with self-reported AGE in all 14 states of Malaysia. The finding revealed the average expenditure for a single episode of AGE was RM395.58 (± SD 798.02). The mean indirect expenditure was higher at RM259.14 (± SD 379.92) vs. direct expenditure of RM136.44 (± SD 596.47). The highest expenditure was seen among those who obtained inpatient care. The multiple linear regression analysis showed that household income (RM0.13; 95% CI: 0.01, 0.27; p=0.043) and type of healthcare facility (private vs government) (RM1842.05; 95% CI: 395.13, 3288.98; p=0.014) had a significant association with households’ total health expenditure on AGE. Acute gastroenteritis incurred substantial costs on all affected households regardless of care-seeking modalities. Interestingly, the main economic burden of AGE was the indirect cost of productivity loss; interpreted in terms of days away from work. In conclusion, AGE instigated an economic burden on both households and employers. The household income and type of facility were found to be significant factors associated with the households’ health expenditures due to AGE. This study recommends food safety awareness among the public and enforcement of safe food handling practices among food vendors and industries.
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Jamaluddin, Jamaluddin, Bahtiar Bahtiar, and Sarmadan Sarmadan. "PELAYANAN PUSAT KESEJAHTERAAN SOSIAL (PUSKESOS) DALAM PENANGGULANGAN KEMISKINAN (Studi di Kelurahan Abeli Dalam Kecamatan Puuwatu Kota Kendari)." WELL-BEING: Journal of Social Welfare 2, no. 1 (June 5, 2021): 159. http://dx.doi.org/10.52423/well-being.v2i1.20002.
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This study aims to determine the services of social welfare centers (Puskesos) in poverty reduction in Abeli Dalam Village, Puuwatu District, Kendari City. This type of research is a qualitative descriptive study. The data collection technique was carried out by means of observation, interviews, and documentation with 13 research informants. 5 people from the implementation team of the social welfare center (Puskesos), and 8 additional informants, 1 TKSK and 7 community members who are beneficiaries of Puskesmas services in Abeli Dalam Village, Puuwatu District, Kendari CityThe results showed that social welfare center services (Puskesos) are located in Abeli Dalam Village government by providing social welfare center services in the program including: Healthy Idonesia Card (KIS), Family Hope Program (PKH), Non-Tunia Food Assistance (BPNT), and Cash Social Assistance (BST). which is carried out by Puskesmas to the poor, namely: 1) making changes in the form of activities, these activities are in the form of socialization. 2) assist in overcoming problems, by providing quality service assistance to poor individuals / families / households must have clear, straightforward, easy to understand and implement procedures. These activities include; receiving complaints, checking the status of potential beneficiaries with data validation and verification processes, complaint handling services according to program needs, in this case the KIS, PKH, BPNT, BST programs, and handling referrals. With 700 KIS recipients, 77 PKH family heads, 137 BPNT family heads, and 6 BST family heads. The number of service recipients for the poor was 174 households out of 202 households. These are found in Puskesmas services as well as the benefits of puskesmas services for the community that can have a good impact on community welfare and poverty reduction, and contribute to the fulfillment of the right to access health services, education, basic food assistance, and cash social assistance can be achieved
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Warren, L. A., I. B. Mandell, and K. G. Bateman. "An audit of transport conditions and arrival status of slaughter cattle shipped by road at an Ontario processor." Canadian Journal of Animal Science 90, no. 2 (June 1, 2010): 159–67. http://dx.doi.org/10.4141/cjas09068.
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This is an observational study to investigate slaughter cattle transportation conditions in Canada. Data collected include: length of time in transit; temperature variation; season; weather transport conditions; cattle weight; sex and whether sexes were separated on mixed loads; number of lots and whether lots were separated; cattle unloading speed; cattle handling score; trucker training and experience hauling cattle; ventilation; and condition of cattle at arrival. Information was collected on approximately 50 000 animals transported by 1363 trucks. All but 0.2% of trucks arrived within the 52 h allowable transport time before unloading required for rest, feed, and water. Most trucks (85.7%) were from within 8 h of the plant. Trucks surveyed were at or above the recommended space allowance 49% of the time. There were five non-ambulatory (unable to walk off the truck with or without assistance) or dead, 79 lame, and four animals that needed assistance of the 49 959 animals observed (0.4, 4.8 and 0.2%, respectively, of the trucks surveyed). However, these concerns were not necessarily a result of transportation, as animal health at loading was unknown. There were very few visible animal welfare concerns associated with the transportation of slaughter cattle in the population sampled. Key words: Cattle, transport, welfare, beef
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FULHAM, ELIZABETH, and BARBARA MULLAN. "Hygienic Food Handling Behaviors: Attempting To Bridge the Intention-Behavior Gap Using Aspects from Temporal Self-Regulation Theory." Journal of Food Protection 74, no. 6 (June 1, 2011): 925–32. http://dx.doi.org/10.4315/0362-028x.jfp-10-558.
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An estimated 25% of the populations of both the United States and Australia suffer from foodborne illness every year, generally as a result of incorrect food handling practices. The aim of the current study was to determine through the application of the theory of planned behavior what motivates these behaviors and to supplement the model with two aspects of temporal self-regulation theory—behavioral prepotency and executive function—in an attempt to bridge the “intention-behavior gap.” A prospective 1-week design was utilized to investigate the prediction of food hygiene using the theory of planned behavior with the additional variables of behavioral prepotency and executive function. One hundred forty-nine undergraduate psychology students completed two neurocognitive executive function tasks and a self-report questionnaire assessing theory of planned behavior variables, behavioral prepotency, and intentions to perform hygienic food handling behaviors. A week later, behavior was assessed via a follow-up self-report questionnaire. It was found that subjective norm and perceived behavioral control predicted intentions and intentions predicted behavior. However, behavioral prepotency was found to be the strongest predictor of behavior, over and above intentions, suggesting that food hygiene behavior is habitual. Neither executive function measure of self-regulation predicted any additional variance. These results provide support for the utility of the theory of planned behavior in this health domain, but the augmentation of the theory with two aspects of temporal self-regulation theory was only partially successful.
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PETRAN, RUTH L., BRUCE W. WHITE, and CRAIG W. HEDBERG. "Health Department Inspection Criteria More Likely To Be Associated with Outbreak Restaurants in Minnesota." Journal of Food Protection 75, no. 11 (November 1, 2012): 2007–15. http://dx.doi.org/10.4315/0362-028x.jfp-12-148.
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Millions of routine restaurant inspections are performed each year in the United States, and the Centers for Disease Control and Prevention has reported that a majority of foodborne illness outbreaks occur in restaurant settings. In an attempt to relate the data collected during inspections in Minnesota to illness likelihood, data from routine inspections conducted at outbreak restaurants were compared with data from routine inspections conducted at nonoutbreak restaurants. The goal was to identify differences in recorded violations. Significantly more violations were recorded at restaurants that had outbreaks. The majority of these violations were related to contamination in the facility and environment and to food handling procedures. Relative risks also were calculated for violations significantly more likely to occur at locations that had outbreaks of norovirus infection, Clostridium perfringens infection or toxin-type illness, and Salmonella infection. These three pathogens are estimated to cause the majority of foodborne illnesses in the United States. Meta-analysis of composited data for the three pathogens revealed 11 violations significantly more likely (α < 0.05) to be identified during routine inspections at outbreak restaurants than during inspections at nonoutbreak restaurants. Application of this information permits assessment of health department inspection data in a consistent fashion. This approach can help identify criteria more likely to be associated with outbreak locations and allow operators to focus on interventions that will have the most significant impact in higher risk establishments.
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Caetano, Camila Carla da Silva, Lívya Alves Oliveira, Ana Teixeira Nogueira, Lindomar José Pena, and Ceres Mattos Della Lucia. "SARS-COV-2 pandemic: the food insecurity and social inequalities in Brazil." Journal of the Food and Culture of the Americas 2, no. 2 (December 31, 2020): 183–95. http://dx.doi.org/10.35953/raca.v2i2.79.
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The COVID-19 pandemic has resulted in the most severe global public health crisis in the last century. SARS-CoV-2 emerged in China in December 2019, and since then, it has been quickly spreading around the world. After Europe and North America, the virus has arrived in Latin America. Among the developing countries, Brazil has been the most affected by the pandemic causalities, which is a concern, since social and economic disparities may favor its severity. In an attempt to reduce virus transmission, public health measures have been implemented by the states, despite the lack of assistance from the Brazilian federal government. Implementing social distancing and hygiene measures have not been possible, mainly due to the unfavorable social conditions of economically vulnerable people. Thus, the pandemic is exposing the evidence of social inequalities in the country, which in turn deepens the public health crisis. Here, we discuss evidence from relevant topics that are influencing the course of the pandemic in Brazil, including food insecurity, social aspects and public health political issues. The pandemic has exposed the need for maintaining and improving the social care and food security of vulnerable groups as well as the harm of ignoring them. Thus, more effective mitigation measures must be thought and applied in Brazil to improve the handling of this pandemic and the next ones.
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Kukic, Filip, Milivoj Dopsaj, Aleksandar Cvorovic, Milos Stojkovic, and Velimir Jeknic. "A brief review of body composition in police workforce." International Journal of Physical Education, Fitness and Sports 7, no. 2 (June 30, 2018): 10–19. http://dx.doi.org/10.26524/ijpefs1822.
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It is evident that success in performing certain police duties undoubtedly depends on the level of certain physical abilities, while good health status is necessary for each employee in police workforce. Tasks performed by police officers can involve chasing fleeing suspects on foot, grappling, wrestling and handling uncooperative belligerents, and carrying injured or unconscious people. Next to the “foot soldiers”, logistics and administration jobs are less physically but mentally very demanding and stressful. In both cases, body composition has twofold importance in physical fitness: performance-related and health-related. Therefore, the purpose of this study was to gather the studies that dealt with body composition in police workforce using various approaches with the aim to make a clearer insight into what has been done so far, and what might be done in the future.
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Fukuba, Shunsuke, Munehiro Okada, Kohei Nohara, and Takanori Iwata. "Alloplastic Bone Substitutes for Periodontal and Bone Regeneration in Dentistry: Current Status and Prospects." Materials 14, no. 5 (February 26, 2021): 1096. http://dx.doi.org/10.3390/ma14051096.
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Various bone graft products are commercially available worldwide. However, there is no clear consensus regarding the appropriate bone graft products in different clinical situations. This review is intended to summarize bone graft products, especially alloplastic bone substitutes that are available in multiple countries. It also provides dental clinicians with detailed and accurate information concerning these products. Furthermore, it discusses the prospects of alloplastic bone substitutes based on an analysis of the current market status, as well as a comparison of trends among countries. In this review, we focus on alloplastic bone substitutes approved in the United States, Japan, and Korea for use in periodontal and bone regeneration. According to the Food and Drug Administration database, 87 alloplastic bone graft products have been approved in the United States since 1996. According to the Pharmaceuticals and Medical Devices Agency database, 10 alloplastic bone graft products have been approved in Japan since 2004. According to the Ministry of Health and Welfare database, 36 alloplastic bone graft products have been approved in Korea since 1980. The approved products are mainly hydroxyapatite, β-tricalcium phosphate, and biphasic calcium phosphate. The formulations of the products differed among countries. The development of new alloplastic bone products has been remarkable. In the near future, alloplastic bone substitutes with safety and standardized quality may be the first choice instead of autologous bone; they may offer new osteoconductive and osteoinductive products with easier handling form and an adequate resorption rate, which can be used with growth factors and/or cell transplantation. Careful selection of alloplastic bone graft products is necessary to achieve predictable outcomes according to each clinical situation.
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ABBOT, JACLYN MAURER, PEGGY POLICASTRO, CHRISTINE BRUHN, DONALD W. SCHAFFNER, and CAROL BYRD-BREDBENNER. "Development and Evaluation of a University Campus–Based Food Safety Media Campaign for Young Adults." Journal of Food Protection 75, no. 6 (June 1, 2012): 1117–24. http://dx.doi.org/10.4315/0362-028x.jfp-11-506.
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Food safety information campaigns are more likely to be most effective if the messages are tailored to the needs of a specific audience. Designing effective campaigns involves careful study of the target population and working with them using a community-based participatory research model. Thus, the development of the campaign materials for a university campus–based food safety media campaign for young adults followed intense efforts of working with the target audience to gather the baseline data needed to characterize this audience, to identify the most salient messages for college students, and to create materials and events that would resonate with them. This campaign was implemented and evaluated on eight university campuses in the United States. The results indicate that the campaign significantly increased self-ratings of food safety knowledge and skill, actual food safety knowledge, food safety self-efficacy, stage of change for safe food handling, and reported hand washing behaviors of a geographically and racially diverse group of college students. The positive study outcomes support the value of engaging in these research and development efforts and reflect the usefulness of the audience-specific materials and activities developed for the campaign. The findings also demonstrate the versatility and utility of the materials on different campuses. Developing health media campaigns specifically for unique populations is key to ensuring health messages reach the target audience and, even more importantly, appeal to them. The detailed overview of the development of a food safety media campaign aimed at young adults presented in this article illustrates how health professionals can work with their target population to develop a focused, effective health promotion campaign.
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Broto, Wisnu. "STATUS CEMARAN DAN UPAYA PENGENDALIAN AFLATOKSIN PADA KOMODITAS SEREALIA DAN ANEKA KACANG." Jurnal Penelitian dan Pengembangan Pertanian 37, no. 2 (December 11, 2018): 81. http://dx.doi.org/10.21082/jp3.v37n2.2018.p81-90.
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<p>Cereals and nuts commodities play a major role in present and future human consumption patterns. Increased production of these commodities that have been achieved will not mean when both are not safe for consumption. Aflatoxin contamination is one of the food safety indicators that determine consumer acceptance. The high prevalence of aflatoxicosis in South and Southeast Asia are 81% and 54% respectively implies high aflatoxin contamination of cereals and nuts consumed in the area. Aflatoxin contamination in Indonesia, especially in corn and peanut is detected more than 20 ppb, so it needs attention for the handling and controlling. The technology for reducing or eliminating aflatoxin contamination in food products up to 97% has been generated from many studies. The application of such technology is commercially constrained by aspects of the procedural complexity and limitations of industrial support devices from upstream to downstream. Aflatoxin contamination in addition to adversely affecting health also causes economic losses of the commodities concerned, but the regulatory limitations vary greatly. Indonesia sets the maximum limit of aflatoxin on cereals and nuts relatively higher (20 35 ppb) than any other country in the world, so it needs to be re-examined through multidisciplinary research and conprehensive studies to be scientifically tested with economic and political considerations to deal with the increasingly competitive competition in the global market.</p><p>Keywords: Cereals, various nuts, aflatoxin, food safety</p><p> </p><p><strong>Abstrak</strong></p><p>Komoditas serealia dan aneka kacang memegang peran penting dalam konsumsi pangan pada saat ini dan ke depan. Peningkatan produksi komoditas tersebut tidak berarti manakala tidak aman dikonsumsi. Cemaran aflatoksin merupakan salah satu indikator keamanan pangan yang menentukan penerimaan konsumen. Prevalensi aflatoksikosis yang tinggi di Asia Selatan (81%) dan Asia Tenggara (54%) menyiratkan masih tingginya cemaran aflatoksin pada produk serealia dan aneka kacang yang dikonsumsi. Cemaran aflatoksin di Indonesia, khususnya pada jagung dan kacang tanah, terdeteksi lebih dari 20 ppb, sehingga perlu penanggulangan serius. Teknologi pengurangan atau penghilangan cemaran aflatoksin hingga 97% pada produk pangan telah banyak dihasilkan dari berbagai penelitian. Penerapan teknologi tersebut secara komersial terkendala dari aspek kerumitan prosedural dan keterbatasan perangkat pendukung industrial dari hulu hingga hilir. Cemaran aflatoksin selain berdampak negatif pada kesehatan juga menyebabkan kerugian ekonomi, namun pengaturan batasannya sangat beragam. Indonesia menetapkan batas maksimum aflatoksin pada serealia dan aneka kacang relatif tinggi (2035 ppb) daripada negara lain, sehingga perlu dicermati kembali melalui penelitian komprehensif multidisiplin agar lebih teruji secara ilmiah dengan pertimbangan ekonomis dan politis untuk menghadapi persaingan yang semakin ketat di pasar global.</p><p>Kata kunci: Serealia, aneka kacang, aflatoksin, keamanan pangan.</p>
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Deac, Liana Monica. "Foodborne Illness A Dynamic, Everywhere Possible Emergency Field Today." Clinical Studies & Medical Case Reports 7, no. 3 (December 31, 2020): 1–4. http://dx.doi.org/10.24966/csmc-8801/100104.
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Foodborne illness is a common, costly yet preventable public health problem. Every year in the United States, 17 % of Americans get sick, as a result of consuming contaminated foods or beverages. During 2017-2019, we have observed foodborn diseases in Transylvania region, Romania, and realized a complex epidemiological and clinical study, with the right interpretations and conclusions. Most cases appeared in adults with several chronic illnesses, in 56%, male in 68% from rural side in 57%. The pathology was relevant for family events as wedding, birthday party etc., when food contamination occurred probably at any point, from: production, processing, distribution, or any meals preparation with eggs, milk and meat products, as even from less hand washing or hygiene protective uses. There were several forms from simple one, in 70%, middle one, in 22% to severe who arrived in totality to 8 % and needed almost several days of hospitalization. These foodborn infections have had the etiology of: Salmonella spp in 67%, mostly Salmonella enteritidis in 29 %. Other 14% were determined by Staphylococcus aureus and in 19% forms, we could not put in evidence any microbiological determinant germs. To protect people from such disease there is needed to survive correct each chain of food production, processing, transportation, handling, and all preparation steps as to use a correct hand washing activity in food uses.
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Deac, Liana Monica. "Foodborne Illness A Dynamic, Everywhere Possible Emergency Field Today." Clinical Studies & Medical Case Reports 7, no. 3 (December 31, 2020): 1–4. http://dx.doi.org/10.24966/csmc-8801/100104.
Full textAbstract:
Foodborne illness is a common, costly yet preventable public health problem. Every year in the United States, 17 % of Americans get sick, as a result of consuming contaminated foods or beverages. During 2017-2019, we have observed foodborn diseases in Transylvania region, Romania, and realized a complex epidemiological and clinical study, with the right interpretations and conclusions. Most cases appeared in adults with several chronic illnesses, in 56%, male in 68% from rural side in 57%. The pathology was relevant for family events as wedding, birthday party etc., when food contamination occurred probably at any point, from: production, processing, distribution, or any meals preparation with eggs, milk and meat products, as even from less hand washing or hygiene protective uses. There were several forms from simple one, in 70%, middle one, in 22% to severe who arrived in totality to 8 % and needed almost several days of hospitalization. These foodborn infections have had the etiology of: Salmonella spp in 67%, mostly Salmonella enteritidis in 29 %. Other 14% were determined by Staphylococcus aureus and in 19% forms, we could not put in evidence any microbiological determinant germs. To protect people from such disease there is needed to survive correct each chain of food production, processing, transportation, handling, and all preparation steps as to use a correct hand washing activity in food uses.
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Marks, Landon, Brandi Karisch, Cobie Rutherford, and Jane A. Parish. "64 Use of a cattle artificial insemination school as extension programming in the Southeast United States." Journal of Animal Science 97, Supplement_1 (July 2019): 5. http://dx.doi.org/10.1093/jas/skz053.010.
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Abstract The objectives of this cattle AI school were to provide producer education in cattle reproductive management, semen handling, and insemination technique. The school is unique from other AI training programs in that it consisted of 7 hours of classroom training in economics, reproductive anatomy, estrous cycle, estrus synchronization, estrus detection, AI equipment, nutrition, sire selection, herd health, and biosecurity in relation to AI. Instructors were Mississippi State University (MSU) and Auburn University (AU) faculty and Extension agents with expertise in each subject area. Hands-on laboratory handling of bovine female reproductive tracts was provided as part of this initial classroom instruction. The program included a minimum of 8 hours of hands-on experience with semen handling and cattle insemination technique. The entire course spans a Thursday evening, Friday morning and afternoon, and Saturday morning and was scheduled twice per year. Overall participant ratings of AI school sessions averaged 4.7 on a 1 to 5 scale, where 1 = poor and 5 = excellent. Changes to the AI school were made over time based on producer feedback from previous course evaluations. The MSU Beef Unit was added as a second location in 2012. The evaluation was updated in 2015 to include a pre-test/post-test, 173 participants have completed a test with a pre-test average of 68.32 ± 13.34 and post-test average of 82.49 ± 10.09 (P < 0.001). A presentation for reproductive equipment was added in 2017. The MSU-ES cattle AI school consistently fills to participant capacity at each offering with waiting lists formed each time for future offerings, indicating a strong demand for this program. School participation has expanded from primarily Mississippi-based attendees to attendee representation from 13 additional states in the program. In excess of 1,052 persons have completed the MSU-ES cattle AI school since its inception.
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Malik, Rashi, and Sharvil Patil. "Nanotechnology: Regulatory Outlook on Nanomaterials and Nanomedicines in United States, Europe and India." Applied Clinical Research, Clinical Trials and Regulatory Affairs 7, no. 3 (December 24, 2020): 225–36. http://dx.doi.org/10.2174/2213476x06666191129094236.
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Background: The outlook on “Nano-materials, products, medicine and technology” lacks a consensus on the definition to be considered by regulatory bodies all over the world. Engineered nanoparticles, the formulated products containing nanomaterials, are not subject to any precise regulation pertaining to production, handling and labeling till now. Also, nano medicines holding an immense potential involved in treatment and diagnosis with emerging research, yet, lag behind with unnoticed concerns regarding their safety and toxicity. Therefore, a regulatory framework focused on specific guidelines for products with the application of nanotechnology is being designed for extending the immense benefits of nanomedicines to humanity. Regulatory bodies have taken the forefront in dealing with the risks associated with nanomedicines, including the United States Environment Protection Agency (EPA) and the US Food and Drug Administration (USFDA), and the Health and Consumer Protection Directorate of the European Commission (EC). Objective: The study aimed to depict the current status and suggest future perspectives of nanomedicine, by compiling the guidance of different regulatory bodies, thereby, eliminating the vagueness of nanotechnology in regulatory terms. Conclusion: Ambiguity continues to prevail considering the regulations and safety of nanomaterials. Therefore, it becomes vital to facilitate the harmonization of assessment practices for nanomaterials with a unanimous opinion. On global level, OECD and its Working Party are currently dealing with manufactured nanomaterials.
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Anggai, Martapina. "Behavior of Mother in Giving Foods to Children in The Kekei, Kiribun, Sokamu, and Kokamu Village of Dekai Subdistrict in Yahukimo District." Health Notions 3, no. 5 (May 31, 2019): 201–7. http://dx.doi.org/10.33846/hn30501.
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Nutrition is the most important part of a child's growth and development which is related to intelligence and health. Nutritional status of children is influenced by many factors, both directly and indirectly. This study aims to obtain an overview of the behavior of mothers and fulfill the nutritional status of children in Kekei, Kiribun, Kokamu and Sokamu villages in Dekai Subdistrict, Yahukimo District. This study involved mothers of Momuna tribe who had children aged 12 to 60 months in The Kekei, Kiribun, Kokamu, Sokamu village, Yahokimo district, as many as 112 respondents. The sampling technique used multistage random sampling and consecutive sampling. The results of this study showed that 92% of knowledgeable mothers were lacking and 8% were good. Mothers have less attitudes 94% and 6% good. Mothers behave less in fulfilling toddler nutrition 87% and good 13%. The results of this study indicate conditions that are of concern and need continuous handling from both the government, the community and even the local tradition leaders for the recovery of the toddler's nutrition.
Keywords: Mother behavior, Feeding, Toddler children