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Ehuwa, Olugbenga, Amit K. Jaiswal, and Swarna Jaiswal. "Salmonella, Food Safety and Food Handling Practices." Foods 10, no. 5 (April 21, 2021): 907. http://dx.doi.org/10.3390/foods10050907.
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Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.
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Jeewon, Rajesh, Seerauj Nouvishika, Dauharry Kumar, and Ahinsa Jheelan-Ramchandur. "An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling." Current Research in Nutrition and Food Science Journal 5, no. 1 (April 11, 2017): 06–14. http://dx.doi.org/10.12944/crnfsj.5.1.02.
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Foodborne diseases have always been linked to numerous food manufacturing elements and home practices of purchasers and the latter does play a critical role in disease prevention. Consumers have the ultimate responsibility for handling and storing food safely and take adequate safety precautions when preparing and consuming food at home to avoid health related problems associated with microbial hazards. The objectives of this survey were to evaluate current knowledge of consumers pertaining to food hygiene and food safety concepts as well as to assess food handling practices that residents adopt to reduce microbial hazards in the domestic environment. A sample of 300 Mauritian residents were selected to participate in a questionnaire based survey. Questions in the questionnaire were based on hygienic practices with respect to food handling, food safety and personal hygiene. SPSS (Statistical Package for Social Sciences) was used to analyze the results and Microsoft excel was used to generate pie charts, and bar charts. The results obtained demonstrated that the level of knowledge pertaining to food safety and food hygiene and how to reduce microbial hazards were above average. Majority of the residents were knowledgeable about major aspects related to proper food handling behaviors but need more education pertaining to the use of thermometers to check for food temperature. The nature of the risk, personal and environmental factors (psychological, demographic and socio-economic factors, cultural and economic) were found to be the factors affecting food safety behaviors among consumers. Consumers can become more motivated to improve their behaviors if they are made aware of the impact of risky practices. Although, most consumers had basic knowledge pertaining to food safety, food hygiene and food handling practices, it is important to continually inform consumers about safe food handling practices through various channels.
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BYRD-BREDBENNER, CAROL, JACLYN MAURER, VIRGINIA WHEATLEY, DONALD SCHAFFNER, CHRISTINE BRUHN, and LYDIA BLALOCK. "Food Safety Self-Reported Behaviors and Cognitions of Young Adults: Results of a National Study." Journal of Food Protection 70, no. 8 (August 1, 2007): 1917–26. http://dx.doi.org/10.4315/0362-028x-70.8.1917.
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With limited opportunities to learn safe food handling via observation, many young adults lack the knowledge needed to keep them safe from foodborne disease. It is important to reach young adults with food safety education because of their current and future roles as caregivers. With a nationwide online survey, the demographic characteristics, self-reported food handling and consumption behaviors, food safety beliefs, locus of control, self-efficacy, stage of change, and knowledge of young adults with education beyond high school (n = 4,343) were assessed. Young adults (mean age, 19.92 ± 1.67 SD) who participated were mainly female, white, never married, and freshmen or sophomores. Participants correctly answered 60% of the knowledge questions and were most knowledgeable about groups at greatest risk for foodborne disease and least knowledgeable about common food sources of foodborne disease pathogens. They reported less than optimal levels of safe food handling practices. Young adults generally had a limited intake of foods that increase the risk of foodborne disease, positive food safety beliefs, an internal food safety locus of control, and confidence in their ability to handle food safely, and they were contemplating an improvement in, or preparing to improve, their food handling practices. Females significantly outperformed males on nearly all study measures. Future food safety educational efforts should focus on increasing knowledge and propelling young adults into the action stage of safe food handling, especially males. Efforts to improve knowledge and, ultimately, food safety behaviors are essential to safeguard the health of these young adults and enable them to fulfill the role of protecting the health of their future families.
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RØSSVOLL, ELIN HALBACH, RANDI LAVIK, ØYDIS UELAND, EIVIND JACOBSEN, THERESE HAGTVEDT, and SOLVEIG LANGSRUD. "Food Safety Practices among Norwegian Consumers." Journal of Food Protection 76, no. 11 (November 1, 2013): 1939–47. http://dx.doi.org/10.4315/0362-028x.jfp-12-269.
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An informed consumer can compensate for several potential food safety violations or contaminations that may occur earlier in the food production chain. However, a consumer can also destroy the work of others in the chain by poor food handling practices, e.g., by storing chilled ready-to-eat foods at abusive temperatures. To target risk-reducing strategies, consumer groups with high-risk behavior should be identified. The aim of this study was to identify demographic characteristics associated with high-risk food handling practices among Norwegian consumers. More than 2,000 randomly selected Norwegian consumers were surveyed, and the results were analyzed with a risk-based grading system, awarding demerit points for self-reported food safety violations. The violations were categorized into groups, and an ordinary multiple linear regression analysis was run on the summarized demerit score for each group and for the entire survey group as a whole. Young and elderly men were identified as the least informed consumer groups with the most unsafe practices regarding food safety. Single persons reported poorer practices than those in a relationship. People with higher education reported poorer practices than those with lower or no education, and those living in the capital of Norway (Oslo) reported following more unsafe food practices than people living elsewhere in Norway. Men reported poorer food safety practices than women in all categories with two exceptions: parboiling raw vegetables before consumption and knowledge of refrigerator temperature. These findings suggest that risk-reducing measures should target men, and a strategy is needed to change their behavior and attitudes.
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Abdul Aziz, Saidatul Afzan, and Hayati Mohd Dahan. "Mediating Effect of Preventive Measures on Food Safety Knowledge and Food Hygiene Practices." Asian Journal of Behavioural Studies 3, no. 11 (May 20, 2018): 127. http://dx.doi.org/10.21834/ajbes.v3i11.108.
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Food borne diseases represent a persistent public health problem in developed and developing countries. This study investigates if preventive measures mediate the relationship between food safety knowledge among food handlers and their food handling behaviours. Data is gathered from a sample of 300 food handlers attached to school canteens in four zones in Peninsular Malaysia. Using Amos 22.0, the finding indicates that there is partial mediation effect. As such, this research emphasizes the importance of preventive measure in food service operation which is critical to food hygiene training program as this may result in exhibited behavioural change in safe food handling.Keywords: Food safety knowledge, Food handlers, Preventive measures, Food hygiene practiceseISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. http://dx.doi.org/10.21834/ajbes.v3i11.108
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Costa, Graziela Alvarez Corrêa da, Rita De Cássia Akutsu, Lorenza R. dos Reis Gallo, and Wilma Maria Coelho Araújo. "Knowledge and Consumer Behavior Related to Safe Practices of Food Handling." Journal of Safety Studies 2, no. 1 (May 11, 2016): 15. http://dx.doi.org/10.5296/jss.v2i1.9191.
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<p class="1"><span lang="EN-US">The purpose of this research was to analyze the perceptions and practices of participants involved in safe food handling. The sample was composed by 204 participants. To assess behavior, knowledge and psychosocial factors, the instrument used was divided in six topics: sociodemographic characteristics; behavioral measures regarding safe food production; measures about knowledge and practices in pest control and food purchase; Food Safety scale with two factors and Cronbach's alpha of 0.75; Credence declaration scale with three factors and Cronbach's alpha of 0.78, both scales with seven points, Likert type; Self-efficacy scale with one factor and Cronbach's alpha of 0.86, also Likert type with five points. A linear model of multiple variance analysis was used to evaluate if the variables gender, age, income, education and professional experience were used to determine the behavioral, knowledge and psychosocial measures. When the detected differences were significant, a post-hoc analysis was used with the Tukey adjustment. The knowledge about safe food production and food poisoning showed that 95.1% of participants consider <em>very important</em> hygiene precautions in food preparation in their homes; 30.4% of participants said that they or someone in their family have developed symptoms related to food poisoning in the last 12 months. The data obtained for self-efficacy showed significant differences for the variables gender, age and education. Women and college graduates replied that they <em>Are Sure they Can Do That </em>when asked about the execution of tasks that promote food safety. </span><span lang="EN-US">These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices in Brasil.</span><strong></strong></p>
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Janjic, Jelena, Jelena Ciric, Marija Boskovic, Danijela Sarcevic, Milka Popovic, and Milan Z. Baltic. "Consumer Responsibility for Food Safety." Research in Agriculture 3, no. 1 (December 15, 2017): 1. http://dx.doi.org/10.22158/ra.v3n1p1.
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<p><em>Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne disease occur as a result of improper food handling and preparation by consumers, the consumers themselves are still not aware of this fact. Correct personal hygiene measures are a well known step facilitating reductions in the risk of these diseases. However, actual implementation of personal hygiene and sanitation behaviors at home remains insufficient. The aim of many studies is to assess consumers’ knowledge of food security and to determine whether that knowledge is applied in practice. Such information can be of great help to professionals who deal with education of consumers about food safety, should help promote the principle among consumers that they themselves have a critical role in reducing the risk of foodborne disease.</em></p>
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PATIL, SUMEET R., SHERYL CATES, and ROBERTA MORALES. "Consumer Food Safety Knowledge, Practices, and Demographic Differences: Findings from a Meta-Analysis." Journal of Food Protection 68, no. 9 (September 1, 2005): 1884–94. http://dx.doi.org/10.4315/0362-028x-68.9.1884.
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Risk communication and consumer education to promote safer handling of food can be the best way of managing the risk of foodborne illness at the consumer end of the food chain. Thus, an understanding of the overall status of food handling knowledge and practices is needed. Although traditional qualitative reviews can be used for combining information from several studies on specific food handling behaviors, a structured approach of meta-analysis can be more advantageous in a holistic assessment. We combined findings from 20 studies using meta-analysis methods to estimate percentages of consumers engaging in risky behaviors, such as consumption of raw food, poor hygiene, and cross-contamination, separated by various demographic categories. We estimated standard errors to reflect sampling error and between-study random variation. Then we evaluated the statistical significance of differences in behaviors across demographic categories and across behavioral measures. There were considerable differences in behaviors across demographic categories, possibly because of socioeconomic and cultural differences. For example, compared with women, men reported greater consumption of raw or undercooked foods, poorer hygiene, poorer practices to prevent cross-contamination, and less safe defrosting practices. Mid-age adults consumed more raw food (except milk) than did young adults and seniors. High-income individuals reported greater consumption of raw foods, less knowledge of hygiene, and poorer cross-contamination practices. The highest raw ground beef and egg consumption and the poorest hygiene and cross-contamination practices were found in the U.S. Mountain region. Meta-analysis was useful for identifying important data gaps and demographic groups with risky behaviors, and this information can be used to prioritize further research.
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Levine, Katrina, Ashley Chaifetz, and Benjamin Chapman. "Evaluating food safety risk messages in popular cookbooks." British Food Journal 119, no. 5 (May 2, 2017): 1116–29. http://dx.doi.org/10.1108/bfj-02-2017-0066.
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Purpose Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling practices can be risk factors for foodborne illness. The purpose of this paper is to evaluate the communication of food safety guidance, specifically safe endpoint temperatures and cross-contamination risk reduction practices, in popular cookbook recipes. Design/methodology/approach Recipes containing raw animal ingredients in 29 popular cookbooks were evaluated through content analysis for messages related to safe endpoint temperature recommendations and reducing cross-contamination risks. Findings Of 1,749 recipes meeting study criteria of cooking raw animal ingredients, 1,497 contained a raw animal that could effectively be measured with a digital thermometer. Only 123 (8.2 percent) of these recipes included an endpoint temperature, of which 89 (72.3 percent) gave a correct temperature. Neutral and positive food safety behavior messages were provided in just 7.2 percent (n=126) and 5.1 percent (n=90) of recipes, respectively. When endpoint temperatures were not included, authors often provided subjective and risky recommendations. Research limitations/implications Further research is needed on the effect of these results on consumer behavior and to develop interventions for writing recipes with better food safety guidance. Practical implications Including correct food safety guidance in cookbooks may increase the potential of reducing the risk of foodborne illness. Originality/value Popular cookbooks are an underutilized avenue for communicating safe food handling practices and currently cookbook authors are risk amplifiers.
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Askarian, Mehrdad, Gholamhosein Kabir, Maria Aminbaig, Ziad A. Memish, and Peyman Jafari. "Knowledge, Attitudes, and Practices of Food Service Staff Regarding Food Hygiene in Shiraz, Iran." Infection Control & Hospital Epidemiology 25, no. 1 (January 2004): 16–20. http://dx.doi.org/10.1086/502285.
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AbstractBackground:The practice of safety measures by the food service staff in hospitals is necessary for the prevention of food-borne outbreaks. Hospitalized patients are more vulnerable to potential hazards, and neglecting these principles can lead to increased morbidity and mortality.Methods:We assessed the knowledge, attitudes, and practices of food service staff regarding food hygiene in government and private hospitals in Shiraz, Iran. Two questionnaires were designed, one for food service staff and the ofher for supervisors. Thirty-one hospitals were approached, and the response rate was 99.5%. Four models were developed regarding knowledge, attitudes, and practices, and a multiple logistic regression analysis was performed. Comparison among the government and private hospitals was done.Results:This study showed that personnel had little knowledge regarding the pathogens that cause food-borne diseases and the correct temperature for the storage of hot or cold ready-to-eat foods. Older personnel had better attitudes and practices. Females practiced safety measures less often than did males. Personnel working in hospitals with fewer than 300 beds also had better practices. Most of the personnel had positive attitudes, but disparity between attitude and practice was noted.Conclusion:There is a dire need for education and increased awareness among food service staff regarding safe food handling practices.
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BARRETT, TRESSIE, and YAOHUA FENG. "Effect of Observational Evaluation of Food Safety Curricula on High School Students' Behavior Change." Journal of Food Protection 83, no. 11 (June 25, 2020): 1947–57. http://dx.doi.org/10.4315/jfp-20-086.
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ABSTRACT High school students have limited food safety knowledge and lack safe food handling skills. However, youth of high school age are frequently employed in food service and will prepare food for themselves. This study was conducted to evaluate the effectiveness of a food safety educational intervention for changing students' food handling behaviors, and the theory of planned behavior was used to construct factors that contribute to behavior change. A combination of stationary and wearable (GoPro) cameras was used to observe the food handling practices of high school students in key areas, including food thermometer use, hand washing and hand drying, glove changing, and environmental cleaning. The percentage of correct food handling techniques was measured categorically, and the number of groups who complied with thermometer use and environmental cleaning guidelines was recorded. The percentage of students using correct hand washing, hand drying, and glove changing techniques significantly increased in the postobservation cooking session. However, the percentage of correct hand washing and glove changing events remained <50% for certain subcategories: hand washing time (38%), hand washing after handling raw produce (36%) and touching skin (20%), changing gloves after gloves became contaminated or torn (47%), and washing hands between glove changes (15%). Students modified their behaviors to comply with subjective norms related to the study, including instructor expectations, but some students did not plan to change the behaviors they practiced at home. Students cited food handling behaviors they observed their parents using when making decisions about how to prepare food. This study highlights the need for the development of food safety educational interventions that encourage safe food handling skills and address influences from key subjective norm groups. HIGHLIGHTS
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DIPLOCK, KENNETH J., JOEL A. DUBIN, SCOTT T. LEATHERDALE, DAVID HAMMOND, ANDRIA JONES-BITTON, and SHANNON E. MAJOWICZ. "Observation of High School Students' Food Handling Behaviors: Do They Improve following a Food Safety Education Intervention?" Journal of Food Protection 81, no. 6 (May 10, 2018): 917–25. http://dx.doi.org/10.4315/0362-028x.jfp-17-441.
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ABSTRACT Youth are a key audience for food safety education. They often engage in risky food handling behaviors, prepare food for others, and have limited experience and knowledge of safe food handling practices. Our goal was to investigate the effectiveness of an existing food handler training program for improving safe food handling behaviors among high school students in Ontario, Canada. However, because no schools agreed to provide control groups, we evaluated whether behaviors changed following delivery of the intervention program and whether changes were sustained over the school term. We measured 32 food safety behaviors, before the intervention and at 2-week and 3-month follow-up evaluations by in-person observations of students (n = 119) enrolled in grade 10 and 12 Food and Nutrition classes (n = 8) and who individually prepared recipes. We examined within-student changes in behaviors across the three time points, using mixed effects regression models to model trends in the total food handling score (of a possible 32 behaviors) and subscores for “clean” (17 behaviors), “separate” (14 behaviors), and “cook” (1 behavior), adjusting for student characteristics. At baseline, students (n = 108) averaged 49.1% (15.7 of 32 behaviors; standard deviation = 5.8) correct food handling behaviors, and only 5.5% (6) of the 108 students used a food thermometer to check the doneness of the chicken (the “cook” behavior). All four behavior score types increased significantly ∼2 weeks postintervention and remained unchanged ∼3 months later. Student characteristics (e.g., having taken a prior food handling course) were not significant predictors of the total number of correctly performed food handling behaviors or of the “clean” or “separate” behaviors, and working or volunteering in a food service establishment was the only student characteristic significantly associated with food thermometer use (i.e., “cook”) Despite the significant increase in correct behaviors, students continued to use risky practices postintervention, suggesting that the risk of foodborne disease remained.
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HOELZL, C., U. MAYERHOFER, M. STEININGER, W. BRÜLLER, D. HOFSTÄDTER, and U. ALDRIAN. "Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp." Journal of Food Protection 76, no. 3 (March 1, 2013): 482–89. http://dx.doi.org/10.4315/0362-028x.jfp-12-231.
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Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases.
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RODRÍGUEZ, M., A. VALERO, G. D. POSADA-IZQUIERDO, E. CARRASCO, and G. ZURERA. "Evaluation of Food Handler Practices and Microbiological Status of Ready-to-Eat Foods in Long-Term Care Facilities in the Andalusia Region of Spain." Journal of Food Protection 74, no. 9 (September 1, 2011): 1504–12. http://dx.doi.org/10.4315/0362-028x.jfp-10-468.
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Food safety measures in long-term care facilities (LTCFs) are being improved by the introduction of quality control management systems during food production and by the implementation of good manufacturing practices. This study was conducted in LTCFs (geriatric homes) in Andalusia, Spain, during 2008 and 2009 to evaluate sanitary conditions and the microbiological quality and safety of salads and cooked meat products served. A regulation-based checklist was applied to the evaluated centers. Samples of ready-to-eat foods (n =60) were examined for mesophilic aerobic bacteria (MAB), total coliforms, coagulase-positive staphylococci (CPS), Escherichia coli, Listeria spp., and Salmonella. In parallel, food contact surfaces (working tables, cutting boards, sinks, and faucets) were swabbed and analyzed for MAB and Enterobacteriaceae. The air quality in processing rooms, near sinks, and in canteens also was measured through an active air sampling method for MAB and Staphyloccocus spp. The results obtained revealed some deficiencies regarding handling practices and sanitary conditions tested (i.e., use and change of gloves, hand washing, and cleanliness of work surfaces). The microbial safety of foods examined indicated the absence of pathogens. Average levels of coagulase-positive staphylococci were below 102 CFU/g, and prevalence of E. coli was 6.3% in samples collected. Surface counts were higher on cutting boards and faucets, indicating insufficient cleanliness procedures. This study provides a descriptive analysis of the sanitary conditions of food service systems in LTCF, and this information can help risk managers to better define control measures needed to prevent foodborne infections.
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GORMLEY, F. J., C. L. LITTLE, N. MURPHY, E. de PINNA, and J. MCLAUCHLIN. "Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector." Journal of Food Protection 73, no. 3 (March 1, 2010): 574–78. http://dx.doi.org/10.4315/0362-028x-73.3.574.
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Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P < 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.
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Hedman, Hayden D., Csaba Varga, Jared Duquette, Jan Novakofski, and Nohra E. Mateus-Pinilla. "Food Safety Considerations Related to the Consumption and Handling of Game Meat in North America." Veterinary Sciences 7, no. 4 (November 25, 2020): 188. http://dx.doi.org/10.3390/vetsci7040188.
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Emerging foodborne pathogens present a threat to public health. It is now recognized that several foodborne pathogens originate from wildlife as demonstrated by recent global disease outbreaks. Zoonotic spillover events are closely related to the ubiquity of parasitic, bacterial, and viral pathogens present within human and animal populations and their surrounding environment. Foodborne diseases have economic and international trade impacts, incentivizing effective wildlife disease management. In North America, there are no food safety standards for handling and consumption of free-ranging game meat. Game meat consumption continues to rise in North America; however, this growing practice could place recreational hunters and game meat consumers at increased risk of foodborne diseases. Recreational hunters should follow effective game meat food hygiene practices from harvest to storage and consumption. Here, we provide a synthesis review that evaluates the ecological and epidemiological drivers of foodborne disease risk in North American hunter populations that are associated with the harvest and consumption of terrestrial mammal game meat. We anticipate this work could serve as a foundation of preventive measures that mitigate foodborne disease transmission between free-ranging mammalian and human populations.
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Asmahan, A. A., I. E. Wafa, and M. M. Abl El-Razik. "Effect of training program on food safety knowledge, behaviour and practices among female students of Qassim University, KSA." Food Research 5, no. 3 (June 13, 2021): 297–306. http://dx.doi.org/10.26656/fr.2017.5(3).605.
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The study aimed to assess the effect of the training program in the level of concerns knowledge and various practices related to food safety among female students of the Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia. The number of participants in the study is 265 female students, with a response rate of 94.35% and an average age of 21 years. The questionnaire used in this study was divided into five sections: 1: demographic information, sections 2 to 5 measuring the students ’concerns about: the risks affecting food safety, the correct behaviours of food preparation and their relationship to food poisoning, the methods of food circulation and the practices during the preparation of foods, respectively. The main concerns of the participants were: food taste, food temperature, methods of foods are served and the cooking degree of food. They also focused on the cleanliness of the area of preparation and the overall appearance of food handlers. The participants showed good knowledge regarding food safety, and they were more familiar with the cleanliness of kitchen surfaces and utensils, ways to prevent contamination and the importance of hand hygiene, but they showed weak knowledge about the appropriate temperatures of cooking and holding food after it is cooked. According to the results of this study, it was noticed that there is a significant effect of the training program on food safety knowledge and practices among students. As it was noticed that after the training program, the student's behaviour and knowledge of the principles and factors affecting food safety increased, including the method of handling, preparing and serving food, especially the cleanliness of food working surfaces and food cooking temperatures. As well as the personal hygiene of food handlers and its impact on the safety of the food product provided for consumption. At the same time, it could be recommended that there is a need for educational programs aimed at encouraging students to adhere to the practice of food safety measures, and not only to enhance their knowledge.
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LUBRAN, M. B., R. POUILLOT, S. BOHM, E. M. CALVEY, J. MENG, and S. DENNIS. "Observational Study of Food Safety Practices in Retail Deli Departments." Journal of Food Protection 73, no. 10 (October 1, 2010): 1849–57. http://dx.doi.org/10.4315/0362-028x-73.10.1849.
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In order to improve the safety of refrigerated ready-to-eat food products prepared at retail deli departments, a better understanding of current practices in these establishments is needed. Food employees in deli departments at six chain and three independent retail establishments in Maryland and Virginia were observed, using notational analysis, as they prepared deli products for sale. The frequency of contact with objects and deli products before sale, hand washing and glove changing during preparation, and equipment, utensil, and surface cleaning and sanitizing was determined. Compliance with the U.S. Food and Drug Administration's 2005 model Food Code recommendations, which must be adopted by the individual state and local jurisdictions that are responsible for directly regulating retail establishments, was also assessed. Observations indicated there were a large number of actions for which hand washing was recommended at independent and chain stores (273 recommended of 1,098 total actions and 439 recommended of 3,073 total actions, respectively). Moreover, 67% (295 of 439) of the actions for which hand washing was recommended at the chain stores and 86% (235 of 273) of those at the independent stores resulted from employees touching non–food contact surfaces prior to handling ready-to-eat food. Compliance with hand washing recommendations was generally low and varied depending on store type with independent stores exhibiting lower compliance than chain stores (5 instances of compliance for 273 recommended actions and 73 instances of compliance for 439 recommended actions, respectively). Potential risk mitigation measures that may reduce the frequency of hand washing actions needed during ready-to-eat food preparation in retail deli departments are discussed. More research is needed to determine the impact of such measures on food safety.
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HUSSEIN, HUSSEIN S., and TOSHIE SAKUMA. "Shiga Toxin–Producing Escherichia coli: Pre- and Postharvest Control Measures To Ensure Safety of Dairy Cattle Products." Journal of Food Protection 68, no. 1 (January 1, 2005): 199–207. http://dx.doi.org/10.4315/0362-028x-68.1.199.
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The large number of cases of human illness caused by Shiga toxin–producing Escherichia coli (STEC) worldwide has raised safety concerns for foods of bovine origin. These human illnesses include diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and thrombotic thrombocytopenic purpura. Severe cases end with chronic renal failure, chronic nervous system deficiencies, and death. Over 100 STEC serotypes, including E. coli O157:H7, are known to cause these illnesses and to be shed in cattle feces. Thus, cattle are considered reservoirs of these foodborne pathogens. Because beef and dairy products were responsible for a large number of STEC outbreaks, efforts have been devoted to developing and implementing control measures that assure safety of foods derived from dairy cattle. These efforts should reduce consumers' safety concerns and support a competitive dairy industry at the production and processing levels. The efficacy of control measures both before harvest (i.e., on-farm management practices) and after harvest (i.e., milk processing and meat packing) for decreasing the risk of STEC contamination of dairy products was evaluated. The preharvest measures included sanitation during milking and management practices designed to decrease STEC prevalence in the dairy herd (i.e., animal factors, manure handling, drinking water, and both feeds and feeding). The postharvest measures included the practices or treatments that could be implemented during processing of milk, beef, or their products to eliminate or minimize STEC contamination.
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Bennett, S. D., S. V. Sodha, T. L. Ayers, M. F. Lynch, L. H. Gould, and R. V. Tauxe. "Produce-associated foodborne disease outbreaks, USA, 1998–2013." Epidemiology and Infection 146, no. 11 (June 20, 2018): 1397–406. http://dx.doi.org/10.1017/s0950268818001620.
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AbstractThe US Food Safety Modernization Act (FSMA) gives food safety regulators increased authority to require implementation of safety measures to reduce the contamination of produce. To evaluate the future impact of FSMA on food safety, a better understanding is needed regarding outbreaks attributed to the consumption of raw produce. Data reported to the US Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System during 1998–2013 were analysed. During 1998–2013, there were 972 raw produce outbreaks reported resulting in 34 674 outbreak-associated illnesses, 2315 hospitalisations, and 72 deaths. Overall, the total number of foodborne outbreaks reported decreased by 38% during the study period and the number of raw produce outbreaks decreased 19% during the same period; however, the percentage of outbreaks attributed to raw produce among outbreaks with a food reported increased from 8% during 1998–2001 to 16% during 2010–2013. Raw produce outbreaks were most commonly attributed to vegetable row crops (38% of outbreaks), fruits (35%) and seeded vegetables (11%). The most common aetiologic agents identified were norovirus (54% of outbreaks), Salmonella enterica (21%) and Shiga toxin-producing Escherichia coli (10%). Food-handling errors were reported in 39% of outbreaks. The proportion of all foodborne outbreaks attributable to raw produce has been increasing. Evaluation of safety measures to address the contamination on farms, during processing and food preparation, should take into account the trends occurring before FSMA implementation.
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Owusu-Kwarteng, James, Fortune Akabanda, Dominic Agyei, and Lene Jespersen. "Microbial Safety of Milk Production and Fermented Dairy Products in Africa." Microorganisms 8, no. 5 (May 17, 2020): 752. http://dx.doi.org/10.3390/microorganisms8050752.
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In Africa, milk production, processing and consumption are integral part of traditional food supply, with dairy products being a staple component of recommended healthy diets. This review provides an overview of the microbial safety characteristics of milk production and fermented dairy products in Africa. The object is to highlight the main microbial food safety hazards in the dairy chain and to propose appropriate preventive and control measures. Pathogens of public health concern including Mycobacterium bovis, Brucella abortus and Coxiella burnettii, which have largely been eradicated in many developed nations, still persist in the dairy chain in Africa. Factors such as the natural antimicrobial systems in milk and traditional processing technologies, including fermentation, heating and use of antimicrobial additives, that can potentially contribute to microbial safety of milk and dairy products in Africa will be discussed. Practical approaches to controlling safety hazards in the dairy chain in Africa have been proposed. Governmental regulatory bodies need to set the necessary national and regional safety standards, perform inspections and put measures in place to ensure that the standards are met, including strong enforcement programs within smallholder dairy chains. Dairy chain actors would require upgraded knowledge and training in preventive approaches such as good agricultural practices (GAP), hazard analysis and critical control points (HACCP) design and implementation and good hygienic practices (GHPs). Food safety education programs should be incorporated into school curricula, beginning at the basic school levels, to improve food safety cognition among students and promote life-long safe food handling behaviour.
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Aaron, Lavallee. "The Oft Forgotten Part of Nutrition: Lessons from an Integrated Approach to Understand Consumer Food Safety Behaviors." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1322. http://dx.doi.org/10.1093/cdn/nzaa059_039.
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Abstract Objectives A multi-year, integrated methods study showed comprehensive consumer food handling practices when preparing a meal, compared to prevalence of self-reported behaviors. Experimental conditions provided insights on the effectiveness of current and future food safety messages. Methods Demographically-diverse participants were recruited from various communities in one state. Year 1: Participants prepared raw turkey burgers in a simulated home kitchen. Half of participants viewed an educational video on thermometer use before meal preparation; the other half served as a control. Year 2: Participants who self-reported washing poultry prepared raw chicken products. Half of participants received mock social media messages about not washing poultry; the other half served as a control. Food handling behaviors were coded and compared to self-reported actions and attitudes towards food safety, collected via written surveys and in-depth interviews. Results At least one contributing factor to foodborne illness was examined during each observation; cross-contamination actions were always observed. Year 1: Over 60% (n = 383) of participants self-reported owning and using a food thermometer when cooking raw meat and poultry products; however, only 35% of unprompted participants measured final internal temperature with a food thermometer. Year 2: Nearly 25% (n = 300) of participants cross-contaminated a ready-to-eat side; over 50% cross-contaminated due to poor sink sanitation. Differences between self-reported and observed food safety behaviors were seen across participant groups. Lack of sufficient handwashing leading to bacterial cross-contamination was a notable secondary outcome. Conclusions Observations more accurately reflect consumer food handling behaviors and allow for targeted message development to decrease risk of foodborne illness through safe at-home food handling. Findings and messages are shared with health educators, news and social media outlets, and directly to consumers through various resources. Funding Sources This work was funded by the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS). All views expressed here are those of the authors and not necessarily of USDA FSIS. USDA is an equal opportunity provider, employer, and lender.
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Tougan, Polycarpe Ulbad, Eléonore Yayi-Ladekan, Ibrahim Imorou-Toko, Detondji Camille Guidime, and André Thewis. "Dietary behaviors, food accessibility, and handling practices during SARS-CoV-2 pandemic in Benin." North African Journal of Food and Nutrition Research 4, no. 10 (November 17, 2019): S8—S18. http://dx.doi.org/10.51745/najfnr.4.10.s8-s18.
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Background: The COVID-19 pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is already affecting all food systems in sub-Saharan Africa including Benin. Aim: The study aimed to determine the dietary behaviors, food accessibility, and handling practices during the SARS-CoV-2 pandemic in Benin and the relationship between these components. Methods: A survey was carried out with 600 respondents in Benin. Data collected were analyzed using SAS and R statistical software. A hierarchical cluster analysis based on the characteristics of the households and their food access, utilization, and handling practices on the most significant components of AFC was then performed. Results: It comes out from the study that hunger and food security levels from 2000 to 2019 in Benin remain unsatisfying and inadequate. This situation had been exacerbated by the new coronavirus pandemic. About food access during COVID-19, 80% of respondents found that their dietary needs had been challenged by the COVID-19 restriction measures. This challenge affects infants as well as children, pregnant women, breastfeeding women, elderly people, and people with a chronic disease. Overall, the price of the food products had increased on the local market, and this change in the price limit the ability of 80% of households to acquire sufficient and safe food. The factorial correspondence analysis of the dietary behaviors and food handling practices during the SARS-CoV-2 pandemic in Benin discriminated three groups of households corresponding to 3 types of dietary behaviors and food handling practices. Conclusion: Preservation of food values chain, improvement of food environment in Benin, and nutritional support of low-resilient populations should be the main way to mitigate impacts of COVID-19 on food security, nutrition, and food safety. Keywords: Benin, dietary behaviors, food access, hygiene, SARS-CoV-2.
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CHAI, S. J., D. COLE, A. NISLER, and B. E. MAHON. "Poultry: the most common food in outbreaks with known pathogens, United States, 1998–2012." Epidemiology and Infection 145, no. 2 (October 26, 2016): 316–25. http://dx.doi.org/10.1017/s0950268816002375.
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SUMMARYAs poultry consumption continues to increase worldwide, and as the United States accounts for about one-third of all poultry exports globally, understanding factors leading to poultry-associated foodborne outbreaks in the United States has important implications for food safety. We analysed outbreaks reported to the United States’ Foodborne Disease Outbreak Surveillance System from 1998 to 2012 in which the implicated food or ingredient could be assigned to one food category. Of 1114 outbreaks, poultry was associated with 279 (25%), accounting for the highest number of outbreaks, illnesses, and hospitalizations, and the second highest number of deaths. Of the 149 poultry-associated outbreaks caused by a confirmed pathogen, Salmonella enterica (43%) and Clostridium perfringens (26%) were the most common pathogens. Restaurants were the most commonly reported location of food preparation (37% of poultry-associated outbreaks), followed by private homes (25%), and catering facilities (13%). The most commonly reported factors contributing to poultry-associated outbreaks were food-handling errors (64%) and inadequate cooking (53%). Effective measures to reduce poultry contamination, promote safe food-handling practices, and ensure food handlers do not work while ill could reduce poultry-associated outbreaks and illnesses.
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Willquist, Petra, and Roland Örtengren. "Industrial production of food: Risk surveys of three manufacturing systems from an occupational safety perspective." Occupational Ergonomics 5, no. 2 (November 2, 2005): 99–110. http://dx.doi.org/10.3233/oer-2005-5203.
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Industrial production of food is a branch of industry suffering from many occupational accidents. This paper aims at identifying risks and safety measures in three production systems within this industrial sector. A qualitative exploratory case study with three embedded sub cases was performed. Methods for safety analysis were utilized for data collection and analysis. Risks were mostly handled by reactive technical solutions such as physical barriers and organization of working methods, separation in time and preventive maintenance. Still, relying on human conduct was customary. It was found that there was a lack of overview of the system which gave rise to safety problems. Furthermore, the focus was on product and not production, meaning that production development is handled on operational level, leading to ad-hoc solutions. Safety of machines and automated systems are still not satisfactory when it comes to tasks outside the planned work such as production disturbance handling and cleaning. Documentation, education and information are not used as much as one could expect to improve safety. The results are compiled in a table showing sources of accident risk, exposure control and control of human conduct.
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Silveira, Débora Rodrigues da, Nathalie Almeida Lopes, Helenice de Lima Gonzalez, and Cláudio Dias Timm. "Salmonella Typhimurium, Infantis, Derby, and Enteritidis survival in pasty dulce de leche." Food Science and Technology 32, no. 4 (August 23, 2012): 715–18. http://dx.doi.org/10.1590/s0101-20612012005000092.
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Dulce de leche is a food obtained by concentration and heating of milk with the addition of sucrose. The common practice of opening the dulce de leche containers in retail markets can lead to food contamination by Salmonella. The objective of this study was to evaluate the survivability of Salmonellaenterica subsp. enterica serotypes Typhimurium, Enteritidis, Infantis and Derby in pasty dulce de leche. Aliquots of this sweet were experimentally contaminated with these microorganisms and later analyzed to evaluate microorganism viability after storage for 0, 1, 2, 3, 5, 10, and 20 days. Salmonella was recovered up to the 20th day. These results are a warning about the need to adopt proper sanitary-hygienic measures for handling and packaging this food aiming at food safety.
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LAHOU, E., L. JACXSENS, J. DAELMAN, F. VAN LANDEGHEM, and M. UYTTENDAELE. "Microbiological Performance of a Food Safety Management System in a Food Service Operation." Journal of Food Protection 75, no. 4 (April 1, 2012): 706–16. http://dx.doi.org/10.4315/0362-028x.jfp-11-260.
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The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm2) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.
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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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HUANG, YUNLE, VINAYAK GHATE, LESLIE PHUA, and HYUN-GYUN YUK. "Prevalence of Salmonella and Vibrio spp. in Seafood Products Sold in Singapore." Journal of Food Protection 75, no. 7 (July 1, 2012): 1320–23. http://dx.doi.org/10.4315/0362-028x.jfp-12-007.
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Foodborne hazards in seafood have only recently received increased attention in Singapore since the illness outbreak in 2009 that was associated with consumption of Indian rojak (a traditional salad of fruits, vegetables, and seafood). The microbiological quality of seafood must be evaluated for assurance of food safety. The aim of this study was to evaluate the microbiological quality and to determine the prevalence of Salmonella and Vibrio spp. in seafood sold in Singapore. A total of 116 samples (41 prawn, 44 shellfish, and 31 fishball samples) were collected from major supermarkets and wet markets in Singapore. The mesophilic and psychrotrophic bacterial counts for prawn, shellfish, and fishballs were 2 to 7 log CFU/g. One Salmonella Lexington strain was isolated from a thawed-frozen shellfish product and two Vibrio parahaemolyticus strains were isolated from commercial fishball and shrimp meat products. Thus, seafood sold in Singapore has the potential to be contaminated with Vibrio spp. and Salmonella, and proper handling at food service establishments is required to ensure food safety. Effective control measures also are needed to prevent cross-contamination during postharvest seafood processing.
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López-Gálvez, Francisco, Perla A. Gómez, Francisco Artés, Francisco Artés-Hernández, and Encarna Aguayo. "Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain." Foods 10, no. 7 (July 17, 2021): 1655. http://dx.doi.org/10.3390/foods10071655.
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Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. The addressed issues are spread throughout the food supply chain, from primary production to the end-of-life of the products, and also include the handling and processing industry, retailers, and consumers. Interactions of fresh produce microbial safety with topics such as food waste, supply chain structure, climate change, and use of resources have been covered. Finally, approaches and strategies that will prove useful to solve or mitigate the potential contradictions between fresh produce safety and sustainability are described and discussed. Upon analyzing the interplay between microbial safety and the environmental sustainability of the fresh produce supply chain, it becomes clear that decisions that are taken to ensure fresh produce safety must consider the possible effects on environmental, economic, and social sustainability aspects. To manage these interactions, a global approach considering the interconnections between human activities, animals, and the environment will be required.
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Silva, Paloma De Andrade, Guilherme Matheus Pessoa de Arruda, Danillo Guilherme Rangel Pereira, Natália Fernandes dos Santos, Fálba Bernadete Ramos dos Anjos, and Giane Maria Guedes de Sousa. "Methods of hygiene and safety in food marketing influencing in the human health and environmental." Natural Resources 3, no. 2 (January 9, 2014): 41. http://dx.doi.org/10.6008/ess2237-9290.2013.002.0036.
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In recent years, the study of food and its ability to interference in human and environmental health has grown up. Given the social parameters, the man fits the food your way, submitting the forms of obtaining and preparation that differ across the centuries. The objective was to observe the methods of hygiene, preservation and marketing of food in Centro de Abastecimento e Logística de Pernambuco (CEASA) in order to raise the risk that the absence of the methods mentioned can lead to human and environmental health. We performed a collection of informative data through interviews with traders and tenants on obtaining, handling, marketing, storage and disposal techniques in food supply structures as well as the socioeconomic and cultural conditions of the respondents. Reports from traders claim that working conditions were not as expected, because the government does not provide ways for improvement. The facilities which were held marketing offering these products were worn risks to the health of both vendors and buyers. The government interference is minimal as the education of workers. The results indicated that it is necessary to implement a guidance through government programs encouraging vendors and micro entrepreneurs to receive, store, sell and dispose of their goods appropriately, as well as entrepreneurial measures linked to reforms and infrastructure in the CEASA are badly needed as an important factor in the purchase.
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Cadorett, Valerie, Sarah A. MacLean, Corey H. Basch, and Stefanie D. Grimando. "FDA Food Code recommendations: how do popular US baking shows measure up?" International Journal of Food and Allied Sciences 3, no. 2 (May 25, 2018): 76. http://dx.doi.org/10.21620/ijfaas.2017276-79.
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The purpose of this study was to determine if popular US baking shows follow the FDA Food Code recommendations and critical food safety principles. This cross-sectional study examined a convenience sample of 75 episodes from three popular baking shows. The three shows were about competitively baking cupcakes, competitively baking cakes, and baking in a popular local bakery. Twenty-five episodes from each show were viewed. Coding involved tallying how many times 17 FDA Food Code recommendations were or were not followed. On each show, bare hands frequently came in contact with ready-to-eat food. On a per-hour basis, this occurred 80, 155, and 176 times on shows 1-3, respectively. Hands were washed before cooking three times on the three shows and never for the recommended 20 seconds. On each show, many people touched food while wearing jewelry other than a plain wedding band, for an average of at least 7 people per hour on each show. Shows 1-3 had high rates of long-haired bakers not wearing hair restraints (11.14, 6.57, and 14.06 per hour, respectively). Shows 1 and 2 had high rates of running among the bakers (22.29 and 10.57 instances per hour, respectively). These popular baking shows do not demonstrate proper food safety techniques put forth by the FDA and do not contribute the reduction of foodborne illnesses through proper food handling.
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Soon, J. M., S. A. Chadd, and R. N. Baines. "Escherichia coliO157:H7 in beef cattle: on farm contamination and pre-slaughter control methods." Animal Health Research Reviews 12, no. 2 (December 2011): 197–211. http://dx.doi.org/10.1017/s1466252311000132.
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AbstractThis paper addresses food safety in beef cattle production, with particular emphasis on factors that affect the prevalence ofEscherichia coliO157:H7 in beef cattle and on control methods that have been investigated. Product recalls and foodborne diseases due to this organism continue to occur even though control measures have been under investigation for over 20 years. Most meatborne outbreaks are due to improper food handling practices and consumption of undercooked meat. However, the majority of pathogenic bacteria that can spread at slaughter by cross-contamination can be traced back to the farm rather than originating from the slaughter plant. This would ideally require the adoption of rigorous on-farm intervention strategies to mitigate risks at the farm level. On-farm strategies to control and reduceE. coliO157:H7 at the farm level will reduce the risk of carcass contamination at slaughter and processing facilities although they will not eliminateE. coliO157:H7. The most successful strategy for reducing the risk of contamination of beef and beef products will involve the implementation of both pre- and post-harvest measures.
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CLARK, JEFFREY, PHIL CRANDALL, and JESSICA SHABATURA. "Wearable Technology Effects on Training Outcomes of Restaurant Food Handlers." Journal of Food Protection 81, no. 8 (July 2, 2018): 1220–26. http://dx.doi.org/10.4315/0362-028x.jfp-18-033.
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ABSTRACT Food safety training does not always result in behavior change, perhaps because of flaws inherent in traditional training designs. New technologies such as augmented reality headsets or head-mounted action cameras could transform the way food safety training is conducted in the food industry. Training conducted with wearable technology presents visual content in the first-person or actor's perspective, as opposed to the traditional third-person or observer perspective. This visual hands-on first-person perspective may provide an effective way of conveying information and encouraging behavior execution because it uses the mirror neuron system. There is little published literature about the impact of perspective on food safety training outcomes, such as motivation. The present study included a repeated-measures design to determine how first- and third-person camera angles affected hand washing training reactions among 108 currently employed restaurant food handlers. Participants were assessed on their posttraining compliance intentions, compliance self-efficacy, perceived utility of the training, overall satisfaction with the training, and video perspective preference. A significant proportion of food handlers (64%) preferred the first-person video perspective (z = 5.00, P < 0.001), and a significant correlation was found between compliance intentions and compliance self-efficacy (r(108) = 0.361, P < 0.001) for the first-person video. No significant differences in video preference were found for demographic variables, including age (χ2 (2, n = 104) = 1.69, P = 0.430), which suggests that the first-person training format appeals to a diverse workforce. These findings support the application of wearable technology to enhance hand washing training outcomes across a wide range of demographic groups. This research lays the framework for future studies to assess the impact of instructional design on compliance concerning hand washing and other food handling behaviors.
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Bissong, Marie Ebob Agbortabot, Brandon Fonyuy Tahnteng, Collins Njie Ateba, and Jane-Francis Tatah Kihla Akoachere. "Pathogenic Potential and Antimicrobial Resistance Profile of Staphylococcus aureus in Milk and Beef from the Northwest and Southwest Regions of Cameroon." BioMed Research International 2020 (October 27, 2020): 1–12. http://dx.doi.org/10.1155/2020/6015283.
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Staphylococcus aureus is a major foodborne pathogen and commensal of the skin and mucous membranes of animals and humans. Its virulence relies on the production of a variety of toxins resistant to denaturing conditions. Increasing reports of S. aureus food poisoning and contamination of foods of animal origin elsewhere necessitates the investigation of these foods in Cameroon, to implement safety measures. This cross-sectional study evaluated S. aureus contamination in milk and beef in the Northwest and Southwest Regions of Cameroon, where cow milk is usually not pasteurized before consumption, and beef is the main source of protein. The distribution of antibiotic-resistant isolates and those with enterotoxin-producing potential was also investigated to provide data of public health and food safety benefit. S. aureus was isolated from 39 raw milk and 250 beef samples by standard methods. Confirmation of isolates was by PCR to detect the nuc gene. S. aureus was investigated for classical staphylococcal enterotoxin (SE) genes (sea, seb, sec, sed, and see) by PCR. Their susceptibility to 9 antibiotics was tested by the disk diffusion method. The chi-square test was used to compare the contamination of samples, antibiotic resistance, and the distribution of SE genes. S. aureus was isolated from 11.1% of samples. Contamination was higher in milk (48%) than in beef (5.2%) ( P < 0.001 ). The sea was the most frequently (90%) harboured gene. A large proportion of isolates (88%) harboured more than one virulence gene. Isolates were generally resistant to erythromycin (82%), vancomycin (80%), tetracycline (76%), and oxacillin (74%). Multidrug resistance (MDR) was common (92%). Milk and beef samples in study area were contaminated with MDR enterotoxigenic S. aureus strains and may constitute a potential hazard to consumers. Thus, the need for implementation of proper hygienic measures when handling these products and pasteurization of milk cannot be overemphasized.
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ANGELILLO, ITALO F., NUNZIA M. A. VIGGIANI, LILIANA RIZZO, and AIDA BIANCO. "Food Handlers and Foodborne Diseases: Knowledge, Attitudes, and Reported Behavior in Italy." Journal of Food Protection 63, no. 3 (March 1, 2000): 381–85. http://dx.doi.org/10.4315/0362-028x-63.3.381.
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The purpose of this study was to evaluate knowledge, attitudes, and behavior concerning foodborne diseases and food safety issues among food handlers in Italy. Face-to-face interviews were conducted within a random sample using a structured questionnaire. Of the 411 food handlers responding, 48.7% knew the main foodborne pathogens (Salmonella spp., Staphylococcus aureus, Vibrio cholerae or other Vibrio spp., Clostridium botulinum, hepatitis A virus), and this knowledge was significantly greater among those with a higher education level, in practice from a longer period of time, and who had attended education courses (P < 0.05). A vast majority (90.4%) correctly indicated those foods classified as common vehicles for foodborne diseases, and only 7.1% of food handlers were able to name five different food vehicles, each of which transmit one of the five pathogens. The proportion of those who were able to specify a food vehicle that transmitted hepatitis A virus was significantly higher for those with a higher educational level and with a longer food-handling activity. A positive attitude toward foodborne diseases control and preventive measures was reported by the great majority of food handlers, and it was more likely achieved by those who had attended education courses. This attitude was not supported by some of the self-reported safe practices observed for hygienic principles, because only 20.8% used gloves when touching unwrapped raw food, and predictors of their use were educational level and attending education courses. Results strongly emphasize the need for educational programs for improving knowledge and control foodborne diseases.
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CURRIE, ANDREA, JUDY MACDONALD, ANDREA ELLIS, JENNIFER SIUSHANSIAN, LINDA CHUI, MAYA CHARLEBOIS, MUNIRA PEERMOHAMED, DOUG EVERETT, MARK FEHR, and LAI-KING NG. "Outbreak of Escherichia coli O157:H7 Infections Associated with Consumption of Beef Donair." Journal of Food Protection 70, no. 6 (June 1, 2007): 1483–88. http://dx.doi.org/10.4315/0362-028x-70.6.1483.
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The Calgary Health Region identified an outbreak of Escherichia coli O157:H7 infection in September 2004 following a fourfold increase in laboratory reports. Clinical isolates were indistinguishable by pulsed-field gel electrophoresis (PFGE), and the PFGE pattern was unique in North America. Most affected individuals reported beef donair consumption in 10-day food histories. We conducted a matched case-control study, inspected the implicated food premises, and conducted a traceback investigation of suspect ground beef to determine the source of the outbreak and implement prevention and control measures. A total of 43 laboratory-confirmed cases were identified, with symptom onsets between 8 September and 1 October 2004. Among 26 matched case-control pairs, consumption of beef donair from one of two locations of a local restaurant chain was the only statistically significant risk factor for infection (matched odds ratio undefined; P < 0.01). No samples of the implicated ground beef were available for microbiological testing. We identified several opportunities for time-temperature abuse and other factors that may have contributed to the serving of unsafe donair meat at the implicated restaurants. This outbreak highlighted gaps in food safety policy related to beef donair and similar products in Canada. Immediately following the outbreak, the Region implemented new safe food handling requirements and a Federal/Provincial/Territorial Working Group was established to make recommendations for national food safety policies specific to these products.
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Ge, Hoon, Gary N. Oman, and Frank J. Ebert. "On-Line Generation of Cyanogen Chloride in Semiautomated Determination of Niacin and Niacinamide in Food Products." Journal of AOAC INTERNATIONAL 69, no. 3 (May 1, 1986): 560–62. http://dx.doi.org/10.1093/jaoac/69.3.560.
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Abstract The current AOAC procedure for semiautomated determination of niacin specifies the use of externally generated cyanogen bromide. Because of the safety concerns in handling this material, we investigated the use of an alternative system of generating cyanogen chloride in situ, using chloramine-T and potassium cyanide. Recovery studies conducted on 9 different food products yielded average recoveries of 101 %. A repeatability study resulted in a measured coefficient of variation of 2.9%. The AOAC niacin method was compared with this semiautomated method; 115 paired analyses on 8 different food types over 6 separate analytical replications indicated no significant difference by a paired t-test at the 95% confidence level.
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Memisi, Nurgin, Marija Skrinjar, and Slavica Veskovic-Moracanin. "Effects of hygiene-sanitary measures on microbiological safety of finished product in butter production plant." Veterinarski glasnik 66, no. 1-2 (2012): 123–41. http://dx.doi.org/10.2298/vetgl1202123m.
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This work presents the results of investigations of the effects of hygienesanitary measures at critical points in the technological process of butter production on its quality and microbiological safety. With this object in mind, hygiene safety was checked using the swab method at the machine for churning and packing butter (125 g packages and bulk butter), the equipment, hands and clothing (work aprons) of employees directly engaged on the machines. The evaluation of the safety parameters, as well as of the hygiene of the production process itself, was carried out in keeping with the Regulations on general and special conditions of food hygiene at any stage of production, processing and trade (RS Official Gazette, No.72/2010). The results of the hygiene safety of swabs taken from the 125g-butter packing machine, after sanitation, showed an increased number of mesophilic bacteria (up to 90 cfu/cm2), as well as the presence of bacteria from the Family Enterobacteriaceae (4 cfu/cm2). The results of swabs taken from the hands of workers engaged on the line for wrapping the butter following the churning process and on the packing line reveal the presence of aerobic mesophilic sporogenic bacteria (20 cfu/cm2), while the presence of pathogenic microorganisms was not established. Butter samples packed into 125g portions present more risky forms of commercial packaging than bulk butter, which is a consequence of various handling activities and additional outside contamination that takes place during the production process if continuous production in the plant has not been ensured. Moreover, the established presence of certain microorganisms (aerobic mesophilic microorganisms, lipolytic bacteria, as well as fungi) in packed butter during its shelf life, is largely a result of outside contamination and the hygienic condition of the equipment. The obatined results of the investigations indicate the need for special attention to be paid during the butter production process on meeting the hygiene-sanitary conditions during the production process tself, which primarily implies adequate washing and disinfecting of the equipment, the required temperature regimen for the pasteurization of the cream and similar activities, as well as the immaculate hygiene of the workers engaged in the production process.
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Capstick, C. W. "Recent changes in legislation affecting the animal production industry." BSAP Occasional Publication 17 (January 1993): 13–18. http://dx.doi.org/10.1017/s0263967x00001233.
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AbstractThe economics of production of the livestock sector is heavily influenced by changes to price and support systems but also by the standards set under both domestic and European Community (EC) legislation in the food safety, consumer protection and animal health and welfare areas. This paper addresses these latter issues.In the last 3 years or so the incidence of BSE has led the government to enact several measures to protect both animal and public health. The measures taken and regular publication of information on the disease and research undertaken, has helped restore public confidence in animal products. Increased record keeping and for example, bans on the feeding of ruminant derived protein to ruminants have been designed to eliminate the disease but costs have been borne by the industy. Increased incidence of Salmonella also resulted in much new legislation to which changes have been made as new evidence has emerged. The poultry industry has nevertheless faced new burdens as a result of measures to tackle the disease and restore consumer confidence in poultry products.In the context of the completion of the EC single market the coverage of harmonized trade rules, many of which have existed since 1964, is being widened and rules for domestic and intra-Community trade are being aligned. However, the EC will continue to face the challenge of preventing the spread of disease without frontier controls. This has led so far to new measures, including surveillance arrangements for certain diseases and also to the organization of a disease control infrastructure.The government has given high priority to the promotion of high animal welfare standards. There is also heightened public interest in this issue and legislation has been enacted to phase out certain types of farming systems and require prescribed standards in the handling of livestock. Other initiatives are now on the EC agenda including, for example, the proposed battery hens directive and further rules on the transport of animals.Other issues discussed in the paper are the implications of the Food Safety Act 1990, EC measures on fresh meat hygiene and their enforcement and general food hygiene rules. There has also been much public consultation on the labelling of food. All of these measures have, or could have, significant implications for the livestock sector and these the paper will address.
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Azage, Melkamnesh, and Mulugeta Kibret. "The Bacteriological Quality, Safety, and Antibiogram ofSalmonellaIsolates from Fresh Meat in Retail Shops of Bahir Dar City, Ethiopia." International Journal of Food Science 2017 (2017): 1–5. http://dx.doi.org/10.1155/2017/4317202.
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The habit of raw meat consumption in addition to the poor hygienic standards and lack of knowledge contribute to food-borne diseases outbreaks. The objective of this research was to assess the bacterial quality and safety of fresh meat from retail Bahir Dar City, Ethiopia. A total of 30 fresh meat samples were collected from butcher shops. Standard bacteriological methods were used to isolate and enumerate bacteria. Kirby-Bauer disk diffusion method was used for antimicrobial susceptibility testing ofSalmonellaisolates. The mean counts of AMB, TC, andS. aureuswere log104.53, 3.97, and 3.88 log10cfu/g, respectively.Salmonellawas isolated from 21 (70%) of the samples.Salmonellaisolates in this study were highly susceptible to ciprofloxacin, gentamycin, and norfloxacin while they were resistant to erythromycin and tetracycline. High rate of multiple drug resistance was also noticed inSalmonellaisolates. The microbial loads of meat were above the recommended microbial safety limits. Besides this, the isolation rate ofSalmonellawas high and high levels of drug resistance were documented forSalmonellaisolates. Measures on handling and appropriate personal hygiene practices of workers in the retail shops are recommended to reduce the change of forborne disease outbreaks.
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Riemer, Stefanie, Carmen Heritier, Ines Windschnurer, Lydia Pratsch, Christine Arhant, and Nadja Affenzeller. "A Review on Mitigating Fear and Aggression in Dogs and Cats in a Veterinary Setting." Animals 11, no. 1 (January 12, 2021): 158. http://dx.doi.org/10.3390/ani11010158.
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A high proportion of dogs and cats are fearful during veterinary visits, which in some cases may escalate into aggression. Here, we discuss factors that contribute to negative emotions in a veterinary setting and how these can be addressed. We briefly summarise the available evidence for the interventions discussed. The set-up of the waiting area (e.g., spatial dividers; elevated places for cat carriers), tailoring the examination and the treatment to the individual, considerate handling (minimal restraint when possible, avoiding leaning over or cornering animals) and offering high-value food or toys throughout the visit can promote security and, ideally, positive associations. Desensitisation and counterconditioning are highly recommended, both to prevent and address existing negative emotions. Short-term pain from injections can be minimised by using tactile and cognitive distractions and topical analgesics, which are also indicated for painful procedures such as ear cleanings. Recommendations for handling fearful animals to minimise aggressive responses are discussed. However, anxiolytics or sedation should be used whenever there is a risk of traumatising an animal or for safety reasons. Stress-reducing measures can decrease fear and stress in patients and consequently their owners, thus strengthening the relationship with the clients as well as increasing the professional satisfaction of veterinary staff.
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Aduah, Martin, Frederick Adzitey, Daniel Gyamfi Amoako, Akebe Luther King Abia, Rejoice Ekli, Gabriel Ayum Teye, Amir H. M. Shariff, and Nurul Huda. "Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety." Foods 10, no. 5 (May 6, 2021): 1011. http://dx.doi.org/10.3390/foods10051011.
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Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of Salmonella enterica in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors (n = 300) and consumers (n = 382). Salmonella enterica detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% vendors, 91.8% consumers) and knew that meat could be contaminated by poor handling (100.0% vendors, 88.9% consumers). The respondents knew that regular hand washing reduced the risk of meat contamination (100.0% vendors, 94.0% consumers). Responses to the practices of meat safety by vendors were generally better. A very low Salmonella enterica prevalence was observed in the samples, ranging between 0.0 and 4.0% for guinea fowl and beef, respectively. However, the six isolates obtained were resistant to five of the nine antibiotics tested, with all isolates displaying different resistance profiles. Overall, the good knowledge and practice of meat safety demonstrated by the respondents corroborated the negligible prevalence of Salmonella in this study, reiterating the importance of vendor meat safety knowledge. However, the presence of resistant Salmonella enterica in some of the meat samples, albeit in a very low prevalence, warrants stricter sanitary measures and greater meat safety awareness in the general population to prevent meat-borne infections and potential transmission of drug-resistant bacteria to humans.
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LITTLE, C. L., J. R. RHOADES, L. HUCKLESBY, M. GREENWOOD, S. SURMAN-LEE, F. J. BOLTON, R. MELDRUM, et al. "Survey of Salmonella Contamination of Raw Shell Eggs Used in Food Service Premises in the United Kingdom, 2005 through 2006." Journal of Food Protection 71, no. 1 (January 1, 2008): 19–26. http://dx.doi.org/10.4315/0362-028x-71.1.19.
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This survey was launched after an unusual number of Salmonella Enteritidis outbreaks associated with the use of eggs in food service premises in England and Wales. Between November 2005 and December 2006, 9,528 eggs (1,588 pooled samples of 6 eggs) were collected from 1,567 food service premises in the United Kingdom, most of which (89%) were produced in the United Kingdom. Salmonella was isolated from 6 (0.38%) pools of eggs. Of these, 5 (0.31%) were Salmonella Enteritidis, which were further characterized to phage types (PTs): PT 4 (0.19%), PT 8 (0.06%), and PT 12 (0.06%). Salmonella Mbandaka was also isolated (0.06%). Salmonella was detected from five and one of pooled eggs samples that were produced in the United Kingdom and Germany, respectively; these were from different producers. The study showed evidence of poor egg storage and handling practices in food service premises, in that 55% did not store eggs under refrigerated conditions; 20.7% of eggs had expired “best before” dates or were in use after 3 weeks of lay, indicating poor stock rotation; and 37.1% pooled eggs not intended for immediate service. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella at different rates, according to their country of origin. The food service sector needs to be aware of this continuing hazard, receive appropriate food safety and hygiene training on storage and usage of raw shell eggs, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.
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Hamid, Rania Mohammed Osman, and Sumia Mohammed Ahmed Khalil. "Assessment of Hygiene Conditions in Sudanese Airlines Catering at Khartoum International Airport." Journal of Food Research 7, no. 4 (July 10, 2018): 149. http://dx.doi.org/10.5539/jfr.v7n4p149.
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Background: Food safety has been recognized as a matter of importance to the airlines industry and airports must have the capacity to ensure a safe environment for passengers using point of entry facilities, including flight catering and other potential risks. The risk of food getting contaminated depends largely on the knowledge and practice of proper food hygiene measures among food handlers. The study aimed to assess the hygiene conditions in airlines catering services units at Khartoum Airport; to evaluate the level of knowledge and practice of food handlers towards food hygiene in addition to identify the microbial load on food handler’s hands.Methodology: Four airlines catering services units at Khartoum International Airport were studied. The data were collected by using structured questionnaire to assess food handler's knowledge onfood hygiene and their practices including 100 samples (56 samples from catering 1, 22 catering 2, 12 catering 3 and 10 samples from catering 4). Observational check list was used to assess the physical characteristics and hygienic situation in airlines catering premises and food handlers. Microbiological examinations used for Total Plate Count (TPC), isolate and identification Staphylococcus aureus, Escherichia coli and salmonella. Data were analyzed using the Statistical Package for Social Sciences (version 16.0).Results: The study showed that 56% of food handlers have higher secondary school certificate, 83% of food handlers knew causative agent of food borne disease,72% knew when washed their work surfaces and 72% knew how to care with open lesions during food handling. Analysis showed significant difference (p=0.023) between respondents’ knowledge and their educational level. More than half (58%) of food handlers did not report during illness; only 42% received training in food hygiene. seventy five percent of the catering managers were not trained on food safety management system. There was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (P =0.038). Fifty percent of catering premises were in bad situation (ventilation, cleaning, lightening, pest control) and poor hand washing facilities; only 25% of these catering have quality control system. The highest bacterial count from the hands samples was 8.5x106 CFU /mland the lowest 1.2x106 CFU /ml; 54.5% of sample tested positive for E. coli; 72.7% for S. aureus and 36.6% for salmonella from food handler’s hands.Conclusion: This study revealed poor sanitary conditions in airlines catering, and poor food hygiene practices of some handlers indicating higher probability of food being contaminated before service. The occurrence of indicator microorganisms in most of the hand samples indicating a need for improvement in the environment hygiene and sanitary facilities. The study recommends hygiene education to improve the knowledge and practices of food handlers.
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Gizaw, Zemichael, and Ayenew Addisu. "Evidence of Households’ Water, Sanitation, and Hygiene (WASH) Performance Improvement Following a WASH Education Program in Rural Dembiya, Northwest Ethiopia." Environmental Health Insights 14 (January 2020): 117863022090310. http://dx.doi.org/10.1177/1178630220903100.
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Background: Water, Sanitation, and Hygiene (WASH) promotion is a viable solution to prevent enteric infections. It focuses on hygiene education, where a number of theoretical models have emerged which attempt to guide behavior change interventions. This study was, therefore, conducted to evaluate the effectiveness WASH education program on households’ WASH performance in rural Dembiya, northwest Ethiopia. Method: An uncontrolled before-and-after intervention study was conducted. Baseline and endline surveys were done among 225 and 302 randomly selected households with under-5 children, respectively, using a structured questionnaire and observational checklists. Percent point change was used to see the effect of the intervention. Pearson χ2 and Fisher exact tests were used to test for statistically significant percentage point changes on the basis of P < .05. Result: Access to adequate sanitation was significantly improved from 43.1% at the baseline to 50.7% at the endline ( P < .05). Access to protected water sources was high at the baseline (73.8%) and remained high (81.1%) at the endline ( P < .05). Significant proportion of households (58.3%) practiced good drinking water handling at the endline compared with the baseline (6.7%) ( P < .001). Practice of home-based water treatment was improved at the endline (47%) compared with the baseline (7.6%) ( P < .001). The general hygienic condition of children was significantly improved at the end of the intervention compared with the conditions before the intervention ( P < .05). At the end of the intervention, mothers’ hand washing practice was improved to 68.2% from 24.4% at the baseline ( P < .001). Moreover, 52.4% and 69.5% of the households at the baseline and endline, respectively, had good food safety practice ( P < .05). Conclusion: The proportion of households who practiced water safety, basic sanitation, good personal hygiene, and basic food safety measures significantly increased at the endline. This significant increment clearly showed that our WASH interventions were effective to improve households’ WASH performance in rural Dembiya. The local health office need, therefore, strengthens the WASH education program.
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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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VASCONI, MAURO, FEDERICA BELLAGAMBA, CRISTIAN BERNARDI, PIERA ANNA MARTINO, and VITTORIO MARIA MORETTI. "Histamine Formation in a Dry Salted Twaite Shad (Alosa fallax lacustris) Product." Journal of Food Protection 80, no. 1 (December 22, 2016): 127–35. http://dx.doi.org/10.4315/0362-028x.jfp-16-243.
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ABSTRACT Landlocked shad is a freshwater clupeid fish (Alosa fallax lacustris) whose consumption is associated with the risk of scombrotoxin poisoning. Traditionally, fresh shad are subjected to an artisanal processing procedure, consisting of dry salting and maturation under pressure, to give a fish product named missoltino, which is stored in large metallic barrels and is sold to local consumers and restaurants. In recent years, the introduction of modern food packaging technologies has enabled this product to also be distributed in shops and supermarkets. Consequently, the determination of the safety of this product is an urgent issue. The aims of the present research were to measure histamine levels and histamine-forming bacteria in shad products collected at different phases of preparation and ripening, in order to minimize poison hazards, to provide technical information about risk, and to standardize the production process. One hundred twenty-six samples of shad (21 fresh fish and 105 dried) at different phases of preparation and ripening were collected from seven producers and were analyzed for chemical composition, histamine content, and microbiological properties. After 130 days of ripening, samples from three producers presented unacceptable amounts of histamine (>200 mg/kg), according to European Union legislation. A moderate negative correlation was found between histamine levels and salt content (r =−0.504, P < 0.01) and between histamine levels and water phase salt content (r =−0.415, P < 0.01). Several bacterial strains that were positive on Niven's medium were isolated during the early phases of production, whereas the extreme environment of salted shad at the end of ripening led to a drastic decrease of bacteria, but not of histamine. The most effective preventive measures for histamine formation and accumulation in salted shad were strictly related to fish handling and storage conditions during processing.
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Laukkanen-Ninios, Riikka, Riitta Rahkila, Leena Oivanen, Eeva-Riitta Wirta, and Maria Fredriksson-Ahomaa. "Views of veterinarians and meat inspectors concerning the practical application of visual meat inspection on domestic pigs in Finland." Journal of Consumer Protection and Food Safety 15, no. 1 (December 28, 2019): 5–14. http://dx.doi.org/10.1007/s00003-019-01265-x.
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AbstractThe post-mortem inspection of domestic pigs within the European Union was revised in 2014, primarily to include visual meat inspection of each carcase and offal. Palpations and incisions were removed from routine meat inspection procedures, as they are mostly used to detect pathological lesions caused by organisms irrelevant for public health, and instead can cause cross-contamination of carcases with foodborne pathogens. However, examination of all external surfaces of the carcase and organs, declaration of patho-physiological lesions as unfit for human consumption, and possibility for minimal handling of carcases and offals were held in place. In addition, the European Food Safety Authority suggested that palpation and incisions should be performed outside the slaughter line, but this was not incorporated in the revised legislation. We surveyed in 2014 the opinions of meat inspectors and veterinarians using an online questionnaire to determine what practical measures are required for the visual meat inspection procedure and when meat inspection staff consider additional palpations and incisions necessary. Based on the survey, turning the carcase and organs or technical arrangements such as mirrors were seen necessary to view all external surfaces. In addition, the pluck set cannot be trimmed on the side line. Local lesions, such as abscesses and lesions in the lymph nodes, signs of systemic infection and lymphoma, were the major lesions requiring additional post-mortem meat inspection procedures. Meat inspection personnel raised concerns on the poor quality of food chain information and export requirements demanding palpations and incisions. The efficient use of visual meat inspection requires legislation to better support the implementation and application of it, changes in the slaughter line layout and a possibility to classify incoming pig batches based on their risk.
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Singh, Shivani. "Nuclear Security Architecture & Radiological Disaster Response in India Progress and Challenges." Defence Life Science Journal 6, no. 1 (February 23, 2021): 37–42. http://dx.doi.org/10.14429/dlsj.6.16667.
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The nuclear security architecture in India is three-fold: the infrastructure security including physical security of the nuclear plant; port and border security including training and capacity building to prevent any illicit trafficking of nuclear material into the country and; the inter-institutional coordination at the Centre and State level during radiological emergencies. However, there exist structural weaknesses that need to be accounted for in all these three areas. It is imperative to develop capacities not only for safe handling, transport and disposal of nuclear material but also instituting stringent cyber-security laws, border security measures and functional Centre-State coordination in crisis situation for the safety and security of the general population. The following paper seeks to address these challenges and provide recommendations for strengthening the nuclear security and disaster response framework in India. The paper draws recommendations from the 2019 IPCS workshop on Smuggling and Radiation Detection, on the illicit trafficking of radioactive materials supported by the Office of Nuclear Smuggling Detection and Deterrence (NSDD) of the United States Department of Energy (DOE).