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1
Ogbu, Christopher O. "Effect of Placard Grading on Food Safety in Retail Food Facilities." Thesis, Walden University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3733952.
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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.
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Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.
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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.
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Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.
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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.
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Brar, Kirandeep Kaur. "Analyzing Interrelationships Between Food Safety Practices and Inspections Among Food Staff in Manitoba." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2083.
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The incidence and prevalence of food safety practices among food staff working in food establishments in Manitoba is underrepresented and has not been adequately reviewed and researched. Uncertified food staff are at higher risk of not following food safety practices that can cause contamination of food and result in foodborne illness. The purpose of this quantitative study was to determine the prevalence of food safety practices among food staff in Manitoba and to determine the relationship between food safety certification and routine health inspections. Pender's health promotion model and Bandura's social cognitive theory were used to explain the relationships and associations between variables. Archived data dating from 2012 to 2014 of health inspection reports on 558 food establishments were collected and analyzed using the Manitoba Health Hedgehog database. Chi Square, Pearson Correlation Coefficients, and Fisher's Exact Tests revealed the association of food safety practices, routine health inspections, and food safety certification. Results indicated no statistical difference between food safety practices and routine health inspections. Pearson's r analysis revealed a weak relation between routine inspections, internal temperature, thermometer use, and food storage/food protection noncompliance. Logistic regression analysis revealed that food safety certification was not a predictor of food safety practice compliance. This study can provide a bridge to reevaluate current health policies pertaining to food safety practices in Manitoba. This study adheres to the need for social change in establishing and creating prevention programs for food staff. Food safety programs can safeguard the food industry and protect public health from foodborne illnesses.
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Fan, Shengjie. "Food safety practices in childcare centers in Kansas." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15760.
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Master of ScienceDepartment of Hospitality Management and Dietetics
Kevin R. Roberts
The Centers for Disease Control and Prevention estimated that one in six Americans become ill,128,000 are hospitalized, and 3,000 die each year due to foodborne illness. Children are at a higher risk of acquiring foodborne illness than adults for several reasons, including: an immune system that has yet to fully develop, limiting their ability to fight infections; a lack of control over the food they consume because their meals are usually provided by others; and the lack of awareness of food safety risks. Thus, it is critical to ensure that childcare center employees practice safe food handling. The purpose of this study was to explore the food safety knowledge, practices, and barriers to safe food handling practices of childcare center employees. Observations were conducted in 10 childcare centers in Manhattan, Kansas. Each childcare center was observed for two days during lunch preparation and service. Observations of foodservice employees were conducted in the kitchen using a structured observation form. Teacher observations were conducted in the classroom using detailed notes. A questionnaire was used to collect demographic, food safety training, and food safety knowledge information. SPSS (v. 20.0) was used to analyze data. Childcare center employees had high average scores on the safety knowledge assessment. The majority of employees received some type of food safety training. Time pressures, availability of equipment, and small food preparation space were found as the main barriers to implementing safe food handling. Childcare center foodservice workers and teachers were knowledgeable about handwashing and time/temperature control, but failed to utilize on the job. Results of this study will help childcare educators to develop materials to improve food safety practices and encourage owners/managers of childcare centers to enhance their food safety behaviors.
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McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.
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Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.
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Meer, Ralph. "Food Safety Associated with Cook-outs and Picnics." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2003. http://hdl.handle.net/10150/146662.
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2 pp.Warm temperatures increase the risk for food-borne illness which can spoil cook-outs and picnics. This article provides information about the necessary precautions to take in order to assure the food you serve is safe to eat.
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Calcador, Dr Carlos Juan. "Restaurant Management Strategies to Comply With Food Safety Regulations." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4129.
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The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability. The purpose of this case study was to explore strategies six business visionaries, smart entrepreneurs, who have positioned themselves as successful restaurateurs, in the restaurant industry in Puerto Rico. They were key factors in the understanding of the business strategies applied to comply with food safety regulations for the sustainability of their business. The study was grounded in the socio-economic theory of compliance. Semistructured interviews and company documents provided the data for the study. Through thematic analysis, 4 themes emerged, legislative impact and food safety regulations, reducing economic stress and cost controls, customer conduct, and employee knowledge transfer. Although, the fiscal crisis has severely affected the entire restaurant industry and the economy in general, also undoubtedly holds great opportunities for developing new strategies appropriate to the fiscal situation. One recommendation is to build cooperative relations with government agencies such as the CDC, or the state health department, use of mystery shopper programs, and embrace social impact strategies to improve food service practices that may optimize healthier food consumption for restaurant patrons and increase profitability.
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Severns, Bryan. "Incorporating multiple teaching techniques into food safety education." Kansas State University, 2014. http://hdl.handle.net/2097/17761.
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Master of ScienceFood Science Institute
Weiqun Wang
According to the Centers for Disease Control and Prevention, 48% of known, single-setting foodborne illness outbreaks were caused by food consumed in restaurants. The lack of food handler training and knowledge of food safety concepts is a contributing factor to the continued occurrence of foodborne illness outbreaks. This report concerns food handler training undertaken with a goal of incorporating teaching techniques other than “stand and deliver” presentations to restaurant employees in the Kansas City, Kansas Metro area. Differing messaging concepts such as discussion, role playing, and hands-on segments were used. Training took place in classroom settings as well as commercial kitchen laboratories, including a working restaurant hot-food preparation line. Participants included restaurant owners, managers, as well as front and back of the house employees. Some had completed other food safety training in the past, while others had no formal food safety training. The food safety knowledge of the participants was determined in a pre-test administered just before the training session started, with the average score being 63%. The sessions began with a slide presentation and discussion of current best practices in safe food handling, followed by two hours of kitchen lab time, in which the participants rotated through several demonstration and practice stations. Areas of emphasis during the hands-on sessions were hand washing, cooling and reheating of food, proper thermometer use, and sanitizer use. Special focus was given to mimicking a hot food preparation line where employees had to handle potentially hazardous foods such as raw hamburger, and then work with ready-to-eat foods in the same area. The participants finished the training with a multiple-choice test (a score of 75% was required for recognition of the training), followed by a discussion of the test questions. The average score after training was 76%. At all times participants were encouraged to ask questions that would address specific challenges in their respective restaurants. Participants were given a post-training course evaluation to gauge acceptance of the training. Results showed strong appreciation and preference for the hands-on segments and the inclusion of industry experts as presenters. Overall, post-test scores increased by 13.6% compared to the pre-test scores. The improvement of test scores was significant (P<0.0001) indicating that the training was successful in training restaurant managers, owners, and employees about food safety practices.
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Sarver, Joseph Michael. "The Status of Food Safety in China: A Systems Analysis." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397600140.
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Nkwantabisa, Godfrey K. "The United States Army food safety, security, and protection system." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/975.
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Yarrow, Linda K. "Food safety attitudes, beliefs, knowledge and self-reported practices of college students before and after educational intervention." Diss., Manhattan, Kan. : Kansas State University, 2006. http://hdl.handle.net/2097/159.
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Liu, Pei-Ling. "Potentially Unsafe Food Safety Behaviors Related to Gardening in Southeast Ohio." Ohio University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1173503934.
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Mandarino, Pam. "Temporary Restaurant Closures and Food Handling Violations: Inspection Reports in British Columbia." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3800.
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Unsafe food handling practices are implicated in many restaurant-associated foodborne disease outbreaks. Factors that contribute to unsafe food handling in restaurants include inadequate food safety knowledge, employees who perceive that safe food handling is not under their control, and restaurant cultures that do not prioritize food safety. The purpose of this study was to determine whether temporary restaurant closures were associated with reduced food handling violations after closure in restaurants from the Vancouver Coastal Health Authority and the Fraser Health Authority, in British Columbia, Canada. The theoretical foundations used were the health action process approach and the theory of planned behavior. Mixed-effects Poisson regression analyses showed that the typical restaurant had an estimated 16% increase in the average number of overall food handling violations per inspection after temporary closure, compared with before closure. Restaurant- and employee-related factors responsible for unsafe food handling practices likely result in the continuation of unsafe food handling practices, despite temporary restaurant closures. This study may contribute to positive social change by challenging the assumption that temporary restaurant closures motivate food handlers to improve their food handling practices. To protect the public's health, additional interventions must follow temporary restaurant closures for reasons such as insanitary conditions and improper food handling. Suggested interventions include the provision of targeted learning resources to restaurant managers, the issuing of directives requiring food handlers to attend recognized food safety training courses, and environmental health managers requiring a reduction in problematic menu items.
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Harris, Jovan. "Risk Factors and Food-Borne Illness: An Analysis of Restaurant Violations in Georgia." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/585.
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Restaurant managers complete certification in food safety in order to ensure that food is handled and prepared in a manner that decreases risk factors associated with food-borne illness. However, the literature has been inconclusive concerning the connection between manager certification and the incidence of critical food-safety violations. The purpose of this quantitative study was to examine the relationship between the presence or absence of a certified food safety manager (CFSM) and the number of risk factors cited on food inspection reports and the food safety score. In addition, this study was designed to determine whether operation type (i.e., chain vs. independently owned) has an impact on the number of risk factors and food safety score. This study was an analysis of 2013 data from 1,547 restaurants in North, Central, and South Georgia health districts using a 2-tailed independent-sample t test. Restaurants with a CFSM had significantly more risk factors cited on food safety inspections and lower food safety scores than restaurants without a CFSM. There was also a significant difference among chain and independent restaurants. Chain restaurants had fewer risk factors cited on restaurant inspections and had higher food safety scores. In the epidemiological triangle model, breaking the chain of transmission disrupts the link among agent, host, and environment. Thus, CFSMs have the responsibility to implement food safety training programs to break the chain of transmission by identifying and correcting unsafe food practices among food workers. This study has the potential to assist managers in understanding the importance of food safety and implementing food safety training programs that decrease risk factors associated with food-borne illness. Further research is needed to explore the effectiveness of manager certification in reducing critical violations.
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Cao, Guodong. "Mass spectrometry method development and application of investigation of food safety and human health." HKBU Institutional Repository, 2020. https://repository.hkbu.edu.hk/etd_oa/770.
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Understanding of molecular events involved in food safety and human health has become a major concern of contemporary life. Mass spectrometry (MS) is a powerful tool for characterization of complex food ingredients and biological molecules. Advances in MS-based techniques have offered new opportunities to understand the chemical changes occurring during food storage and processing as well as the molecular events perturbed by either endogenous or exogenous stimulus. In this thesis, we developed novel MS-based approaches for authentication of edible oil (i.e., edible vegetable oil, deep frying oil and gutter oil), assessment of genotoxicity of fatty acid hydroperoxides, and investigation of metabolic deregulation in pleural effusion and tissue of human lung cancer, aiming to gain a better understanding of food safety and human health. MS-based methods were developed for authentication of edible vegetable oil adulterated with used cooking oil. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that six monoglycerides could be used as the markers to discriminate the used cooking oil (e.g., deep frying oil and gutter oil) and qualified edible oil. Accumulation behavior of these six monoglycerides was detected in the repeatedly heated edible oils. Quantitation of the monoglycerides enabled authentication of commercial olive oil adulterated with a small amount of used cooking oil (approximately 1%). In addition, a matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-IMS) method was developed for visual authentication of edible oil samples, including commercial vegetable oil, used cooking oil and adulterated edible oil. The method provided the capability for quantifying major chemical composition of edible oil, such as triglycerides, diglycerides and monoglycerides. The present method required minimal sample preparation and allowed screening of oil samples with high throughput (approximately 360 samples per day), providing a simple way to authenticate different types of oil samples. Liquid chromatography-electrospray ionization mass spectrometry (LC-ESI-MS) was applied to investigate the genotoxicity of two fatty acid hydroperoxides, i.e., 13-hydroperoxyoctadeca-cis-9,trans-11-dienoic acid (13-HPODE) and 13-hydroperoxy-9,11E,15Z-octadecatrienoic acid (13-HPOTE), which are important inducers of oxidative deterioration in oils and fats generated from the oxidation of linolenic acid and linoleic acid. The results demonstrated that the α,β-unsaturated aldehydes, such as 4-oxo-2-nonenal, dioxo-10-dodecenoic acid, 4-hydroperoxy-2-nonenal and 4-hydroxy-2-nonenal are the main degradation compounds of 13-HPODE and 13-HPOTE, which can covalently bound to deoxyribose-nucleosides and ribose-nucleosides to form adducts. This study provided evidences regarding the genotoxicity of fatty acid hydroperoxides at the molecular level. MS-based metabolomics methods were developed and applied for the investigation of metabolic signatures of pleural effusion and tissue of human lung cancer. A database-assisted global metabolomics method was established with utility of LC-Orbitrap MS, followed by automated mass spectral searching. The method enabled unbiased identification of 194 endogenous metabolites in pleural effusions caused by tuberculosis and malignancy. Among which, 33 differential metabolites involved in tryptophan catabolism, bile acid biosynthesis, and β-oxidation of fatty acids were found between tuberculous and malignant pleural effusions, which provided non-invasive biomarkers for diagnosis of pleural effusion samples with high sensitivity and specificity. In addition, a large-scale targeted metabolomics method was developed, which enabled reliable detection of over 400 biological metabolites, covering 92 metabolic pathways in human samples. The method was applied to characterize the metabolic profiles of non-small cell lung cancer (NSCLC) tissues. A number of distant metabolic pathways were found to be differentiated between tumor and normal tissues of lung squamous cell carcinoma and adenocarcinoma, including purine metabolism, citric acid cycle, amino acid metabolism, urea cycle, and ammonia recycling. In addition, several metabolites, such as adenosine, glutamate, glucose 1,6-bisphosphate, betaine, creatine and methionine sulfoxide were found to be associated with prognosis of NSCLC patients, which might provide potential biomarkers to monitor metabolic characteristics of NSCLC patients and treatment outcomes of the cancer.
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Shivers, Sean Alexander. "Utilizing Food Safety Knowledge in Comprehensive Patient Care Among Harlem Hospital Physicians." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7746.
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According to the World Health Organization (WHO), people throughout the world become sick every year from consuming contaminated foods, which impacts countries’ socioeconomic development, straining their healthcare system, travel and tourism, and foreign trade markets. To help alleviate the impact foodborne illness (FBI) has on society, scholars suggest physicians incorporate food safety in their standard work practice. The purpose of this study was to determine if Harlem Hospital physicians utilized food safety knowledge in comprehensive patient care with a diagnosis of FBI, in addition to how physicians passed this food safety information onto the patient. A qualitative methodology using an interpretive description approach was used to determine 52 physicians' utilization of food safety accompanied by Slotnick four-stage theory of physician’s learning as the study’s theoretical foundation. The study found that Harlem Hospital medicine and ICU physicians were more knowledgeable in FBI than other hospital physicians, and even though physicians’ definitions of FBI were different, all physicians' answers corresponded with the behaviors of clean, separate cook and chill. The research concludes Harlem Hospital physicians know how to diagnose and treat patients with FBI, and physicians acquired their knowledge of food safety through multiple resources. The study also found the physicians do not always include food safety in comprehensive patient care. However, all physicians agreed patients should be educated in food safety to prevent its reoccurrence. When physicians provide education at the bedside, this may help increase patient awareness in food safety, reducing hospital readmission rates, leading to a positive social change.
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Frey, Debra L. "Child mortality: the impacts of food safety and tertiary education." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8773.
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Master of AgribusinessDepartment of Agricultural Economics
John A. Fox
Child mortality is defined as the death of children under five years old. Worldwide, child mortality was about 8.1 million in 2009, of which over fifty percent is related to diarrhea, pneumonia and malaria. Food and water borne pathogens are an important cause of deaths related to diarrhea and pneumonia. Illiterate or semi-literate populations are often slow to adopt food and water safety standards. Practices such as washing of food in sewage water, which would repulse most westerners might be considered normal in some parts of the world. Understanding some of the basic science underlying food safety standards is important for the farm worker in California, the villager in Africa and the child in Afghanistan. Ultimately, food safety practices in production can affect the consumer of agricultural products no matter where they are in the world, and inadequate food safety standards can affect the producer as a result of diminished consumer confidence in their product, or lack of access to export markets. In the instance of food contamination, young children and the elderly are typically most at risk. Perhaps the most sobering consequence of inadequate food safety standards is child mortality. This thesis uses a regression model to investigate determinants of the level of child mortality. We find that income distribution and levels of tertiary education, particularly for females, are significantly correlated with child mortality rates. Estimates suggest that a one percent increase in tertiary education in the female workforce is associated with a reduction of almost seven percent in the child mortality rate in countries where the rate of female tertiary education is below fifteen percent.
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Contos-McCord, Meredith L. "Health care professionals' opinions and practices concerning foodborne illness and food safety education during prenatal care." Virtual Press, 2001. http://liblink.bsu.edu/uhtbin/catkey/1221310.
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The problem of this study was to determine health care professionals' opinions and practices concerning foodborne illness and food safety education during prenatal care. Data were collected from Indiana health care professionals using a mailed questionnaire. The results found that 71.7% of respondents do not provide foodborne illness and food safety education during prenatal care, however, 80.6% would like to. Most of the respondents indicated that they do not have the time (71.4%), resources (57 1%), or knowledge (25.7%) to provide this information to patients. Many of the respondents indicated that they have not received information on foodborne illness during pregnancy and are unaware of the recommendations to provide this information during prenatal care. The opinion questions found that most agree that foodborne illness can be serious in pregnancy and would like to learn more about the risks of foodborne illness to pregnant women and the fetus.Department of Physiology and Health Science
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Lok, Wai-shing. "The food health policy of Hong Kong SAR Government." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23530145.
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Qekwana, Daniel Nenene. "Occupational health and food safety risks associated with traditional slaughter practices of goats in Gauteng, South Africa." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/26333.
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Ritual slaughter of goats is a common practice in South Africa if the relative proportion of informal slaughter is taken into account. Religious, traditional or customary slaughter is legal in terms of meat safety legislation in South Africa. However, it is suggested that there is lack of understanding of basic food safety and occupational health concepts, and that this exposes the community to a wide spectrum of meat related hazards and food-borne diseases. Many hazards that are associated with traditional or customary slaughter of goats in South Africa have not been identified and characterized. The aim of the study was to identify, characterize and assess the occupational health and food safety risks of the biological, chemical or physical hazards associated with traditional slaughter of goats, by investigating the cultural practices and informal food chains associated with goats in South Africa. The study area was the Tshwane Metropole. A descriptive study, a form of qualitative research that describes the nature and the distribution of the outcomes, was conducted with 105 purposively selected adult respondents of both sexes at taxi ranks and places where commuters gather informally. A survey in the form of structured interviews using questionnaires was used. The data was analyzed using a thematic analysis method in conjunction with a statistical analysis. The abattoir or formal goat slaughter process, was considered as a baseline standard for comparison of meat hygiene and occupational health safety during traditional slaughter of goats. The traditional slaughter pathway, from farm to fork was derived based on structured interviews and compared to legislated norms for slaughter in red meat abattoirs. It was found that there were existing regulations for slaughter of goats at abattoirs, despite the fact that no goat abattoirs exist any longer in South Africa. Physical, chemical and biological hazards associated with ritual slaughter were identified and characterized. Qualitative data was analysed using Epi-info 7 (Centre of Disease Control, Atlanta, USA) and Microsoft Excel 2010 ® (Microsoft Corporation, USA). The magnitude and likelihood of identified biological hazards was estimated using qualitative risk assessment, modified after the method suggested for BSE in Cattle by FAO (2009). Methods of ritual slaughter differed between groups, but there was little pre-slaughter examination for disease and stunning was not used. Exsanguination could be improved by hanging the carcass and a more structured approach to decreasing contamination of the carcass by ingesta, soil, leaves and dirt could be prioritized. It was recommended that veterinary services pay more attention to the health of goats in South Africa, as these are not regularly examined at post mortem, as are other livestock where routine surveillance for disease is carried out at registered abattoirs. Information on how to determine if a goat that is bought for slaughter is healthy, based on veterinary extension and communication, should be communicated to rural communities. A simple pamphlet or poster could be developed and distributed to commuters at taxi stops, or distributed by Animal Health Technicians in rural areas. Meat hygiene principles, linked to practical hygiene principles such as the WHO “five keys” should also be communicated within rural communities and applied to informal slaughter. The principles of good hygiene and meat safety, are, however, the same. Veterinary services could be involved in actual training of those who regularly slaughter goats to make sure that they cut the throat cleanly and the goat is exsanguinated properly. Welfare of goats during slaughter could be improved by paying more attention to humane transport and restraint as well as the use of sharp knives. Research needs to be done on a practical way of stunning under rural conditions. This however should not infringe upon people’s cultural norms and religious beliefs.Dissertation (MMedVet)--University of Pretoria, 2012.
Paraclinical Sciences
unrestricted
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Patchanee, Prapas. "Epidemiology Of Salmonella Enterica Related To Swine Production System And Food Safety." The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1226946581.
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Al-Mohaithef, Mohammed. "Food hygiene in hospitals : evaluating food safety knowledge, attitudes and practices of foodservice staff and prerequisite programs in Riyadh's hospitals, Saudi Arabia." Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5194/.
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In global terms, Saudi Arabia is a rapidly developing country. As such, its food industries have yet to fully implement the food safety management systems common in the EU. In the hospitals sector, the Ministry of Health intends to implement Hazard Analysis Critical Control Points (HACCP) system to provide safe meals for patients, staff and hospital visitors. The aim of this study was to evaluate the readiness of the Saudi Arabian hospitals to implement HACCP by assessing the pre-requisites programmes in their foodservices departments. An audit form was used in four hospitals in Riyadh. Questionnaires were also used to assess self-reported behaviour, knowledge and attitudes of 300 foodservices staff. Lack of training was known to be a major omission in the pre-requisite programs (PRP’s) of all hospitals. Therefore a bespoke food safety training program was developed and delivered to food handlers in the participating hospitals. An assessment was then made to determine whether this intervention had any effect on their knowledge, attitude to food safety and self-reported behaviour. The results show that, the prerequisite programs were not implemented properly in the participating hospitals. Also, foodservices staff had a poor knowledge with regard to food safety. However, staff knowledge was significantly improved following the training (p. value < 0.05) and their level of knowledge remained stable after six months. Participants’ behaviours and attitudes also improved after the training. This indicates that, training has a positive impact on food handlers knowledge, practices and attitude.
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駱偉成 and Wai-shing Lok. "The food health policy of Hong Kong SAR Government." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31966913.
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Ahirrao, Vaibhav Surendra. "Overview of safety practices in foods for Salmonella prevention." Kansas State University, 2013. http://hdl.handle.net/2097/16917.
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Master of ScienceDepartment of Human Nutrition
Tonatiuh Melgarejo
It will be almost impossible to find a household or an informed consumer, completely oblivious to the health risks posed by foods. According to scientific estimates, 48 million cases of foodborne illness occur each year in the United States, causing 128,000 hospitalizations, 3,000 deaths, which costs $6.4-$77.7 billion in expenses by medical care and lost productivity. These illnesses pose a very big constant, perhaps growing, threat to a vast population. Salmonella is the most prevalent foodborne bacteria with more than 1.1 million cases annually in the United States. Increased international trade and distribution, rapid growth in antibiotic resistant bacteria, increase in the number of immunocompromised consumers and changes in agronomic and processing practices poses a very big challenge to monitor, contain and avoid foodborne outbreaks. This can result in contaminated food causing rapid, geographically widespread outbreak. In the wake of numerous recent foodborne illness outbreaks, this report focuses on current safety practices established by research and available to all the consumers. It studies a significant foodborne bacterium (Salmonella), its nature, significance, prevalence, mechanism of action, health risks and preventive safety measures. General food safety practices, to reduce or eliminate the risk, common to all the foodborne bacteria and specially Salmonella, include avoiding cross-contamination, thoroughly cooking foods to right lengths of time and temperature, washing fresh produce and fruits prior to consumption and storing foods at the right temperatures. Strict regulations in safe production, safe processing and consumer awareness is highly recommended. People participation is a must.
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Bryant, Toni Jo. "Development of a food safety education program on CD/ROM for 4th, 5th, and 6th grade children." Thesis, Manhattan, Kan. : Kansas State University, 2004. http://hdl.handle.net/2097/26.
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Erdem, Seda. "Food safety, perceptions and preferences : empirical studies on risks, responsibility, trust, and consumer choices." Thesis, University of Manchester, 2011. https://www.research.manchester.ac.uk/portal/en/theses/food-safety-perceptions-and-preferences-empirical-studies-on-risks-responsibility-trust-and-consumer-choices(b1d63bdd-5630-4bf4-9ae2-469b1b98185f).html.
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This thesis addresses various food safety issues and investigates them from an economic perspective within four different, but related, studies. The studies are intended to provide policy-makers and other decision-makers in the industry with valuable information that will help them to implement better mitigation strategies and policies. The studies also present some applications of advancements in choice modelling, and thus contribute to the literature. To address these issues, various surveys were conducted in the UK.The first study investigates different stakeholder groups’ perceptions of responsibility among the stages of the meat chain for ensuring the meat they eat does not cause them to become ill, and how this differed with food types. The means by which this is achieved is novel, as we elicit stakeholders’ relative degrees of responsibility using the Best-Worst Scaling (BWS) technique. BWS is particularly useful because it avoids the necessity of ranking a large set of items, which people have been found to struggle with. The results from this analysis reveal a consistent pattern among respondents of downplaying the extent of their own responsibility. The second study explores people’s perceptions of various food and non-food risks within a framework characterised by the level of control that respondents believe they have over the risks, and the level of worry that the risks prompt. The means by which this is done differs from past risk perception analyses in that it questions people directly regarding their relative assessments of the levels of control and worry over the risks presented. The substantive analysis of the risk perceptions has three main foci concerning the relative assessment of (i) novel vs. more familiar risks, (ii) food vs. non-food risks, (iii) differences in the risk perceptions across farmers and consumers, with a particular orientation on E. coli. The third study investigates consumers’ willingness to pay (WTP) for reductions in the level foodborne health risk achieved by (1) nanotechnology and (2) less controversial manners in the food system. The difference between consumers’ valuations provides an implicit value for nanotechnology. This comparison is achieved via a split sample Discrete Choice Experiment study. Valuations of the risk reductions are derived from conditional, heteroskedastic conditional, mixed, and heteroscedastic mixed logit models. General results show the existence of heterogeneity in British consumers’ preferences and variances, and that the value of nanotechnology differs for different types of consumers. The fourth study investigates consumers’ perceptions of trust in institutions to provide information about nanotechnology and its use in food production and packaging. It is shown how the use of BWS and Latent Class modelling of survey data can provide in-depth information on consumer categories useful for the design of effective public policy, which in turn would allow the development of best practice in risk communication for novel technologies. Results show heterogeneity in British consumers’ preferences. Three distinct consumer segments are identified: Class-1, who trust “government institutions and scientists” most; Class-2, who trust “non-profit organisations and environmental groups” most; and Class-3, who trust “food producers and handlers, and media” most.
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Wiström, Anna, and Erika Thelin. "An empirical study about food choice and food handling in relation to health : Astudy among elderly people in the central parts of Sweden." Thesis, Uppsala universitet, Statistiska institutionen, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-216562.
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The relationships between and among questions from a survey in three different areas, namely food and food related health, food safety and hygiene, and information gathering concerning food, with the main focus on the first two areas, are investigated. Data from older people have been analyzed. The questions are both about knowledge and behavior in relation to the areas mentioned above. Earlier studies have shown that people in general do not know about or act according to dietary advises about health and hygiene. The results from this study show that there are fairly strong correlations for all groups but men when it comes to knowledge and behavior about fruit and vegetable consumption. The results also show a significant association between fruit and vegetable consumption and gender and that women consume more than men. A factor model estimating the relationships between health, hygiene and information shows that the fitted factor model can be considered having an acceptable fit, with at least two variables, knowledge about the recommended amount of fruit and vegetables to eat per day and trust for grocery stores concerning food and health, being classified as good indicators.
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Lehrke, Linda. "Determining and Evaluating Cost-Effective Food Safety Risk Reduction Strategies at Retail Meat Facilities." Thesis, North Dakota State University, 2006. https://hdl.handle.net/10365/29906.
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In spite of the documented success of Pathogen Reduction and Hazard Analysis and Critical Control Points (PR/HACCP) at the processing level, farm-level and retail-level application is optional. Several factors impact the gap of food safety regulations from farm to fork. This thesis focuses on the retail level. At the retail level, pathogen survival and the associated ability to cause further disease to humans even after being subjected to certain processing and packaging conditions have varying implications on the probability of sickness or death. This issue also arises over the fact that, sometimes, appropriate handling and processing instructions are not properly followed by consumers. The primary goals of the project are to develop an optimal food safety intervention strategy that incorporates risk, cost, and the value of pathogen reduction with alternative control mechanism. We wish to evaluate incentives for PR/HACCP-like planning and adherence to best management practices that promote safe food production. These incentives will be evaluated for the retail level. In addition, we will develop optimal intervention strategies for ready-to-eat meats and poultry products that incorporate risk assessment, cost of intervention, and the value of risk reduction of alternative strategies for the farm-to-table continuum. The model adopted in this study is an expansion of the stochastic optimization model developed by Nganje, Kaitibie, and Sorin (2005) to include the optimal intervention strategy at the retail ( consumer) level. These components are simulated with firm-level microbial data at the processing and retail level using stochastic optimizer software. Stochastic dominance was also used to compare across the optimal strategies and determine if there is one clear choice that is preferred. This allowed us incorporate risk preferences of firms. The scenario method was used to determine what factors would likely affect the adoption of PR/HACCP at the retail level. Finally, this thesis provides firms and policymakers a direction for future options concerning risk mitigation strategies.
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Sekhon, Ramandeep Kaur. "EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM." MSSTATE, 2009. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/.
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Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride (SF) (0, 12, 24, 36 and 72 mg/L), phosphine (PH3) (0, 200 and 1000 ppm at 48 hr), methyl bromide (MB) (0, 4, 8, 16, and 32 mg/L for 48 hr), carbon dioxide (CO2) (0, 60% at 48 hr and 60% at 96 hr) and ozone (O3) (0 ppm and 175 ppm for 48 hr) on the volatile flavor compound concentrations in dry cured ham. Fluoride and SF concentrations increased (P < 0.05) in dry cured hams as SF fumigation concentration increased, but all samples contained fluoride and SF concentrations below the legal limits of 20 and 0.01 ppm, respectively. Also, as phosphine fumigation concentration increased, the residual concentration of phosphine also increased in the hams (P < 0.05), but all samples contained levels that were lower than the legal limit of phosphine in stored food products (0.01 ppm). Minimal differences existed in the presence and concentration of aroma active compounds in fumigated hams when compared to the control. Triangle tests indicated that consumers could not discern (P > 0.75) between the control hams and the fumigated hams. This study revealed that there were minimal aroma/flavor differences among control hams and hams that were fumigated with SF, PH3, MB, CO2 or O3 and that fumigation of dry cured ham with SF and PH3 were safe and met legal requirements for consumption. This reveals that SF, PH3, CO2 and O3 could be tested at the industrial level to determine their efficacy as potential alternatives to methyl bromide to treat dry cured hams for insect pests.
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Givan, Ethan. "Selection of Pathogen Surrogates and Fresh Produce Safety: Implications for Public Health and Irrigation Water Quality Policy." TopSCHOLAR®, 2015. http://digitalcommons.wku.edu/theses/1545.
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Foodborne illness continues to be a substantial public health issue in the United States, with fresh produce being one of the leading causes of outbreaks. Understanding routes of contamination of fresh produce and how pathogens survive on plant surfaces is paramount in improving food safety and reducing risk to public health. The objectives of this study were to select environmental E.coli isolates as pathogen surrogates of Salmonella typhimurium and E.coli O157:H7, assess lettuce plant contamination by spray irrigation water, and evaluate a common industry quality control (QC) E.coli strain (ATCC 25922). Selections of E.coli surrogates were made utilizing biofilm and leaf attachment data from lab scale assays. Five surrogates were found to be similar in biofilm formation and leaf attachment capabilities of the pathogens, while the common QC strain was significantly different than Salmonella in both biofilm formation and leaf attachment (p < 0.05). Persistence of surrogates, pathogens and the QC strain on lettuce plants was assessed in greenhouse scale experiments, where it was found that all isolates were above detection levels for 22 days. Die-off rates were calculated for all isolates, with the QC strain having the greatest rate of die-off in the first experiment (k = -4.52) and the second greatest in the second experiment (-2.82) while the pathogens and selected surrogates had statistically similar and lower rates of die-off. Based on this information, current policies concerning the sampling and management of irrigation waters and crops for microbial safety may be insufficient. It is recommended that sampling methods and frequencies be adjusted for irrigation waters and fresh produce, and the use of projected die-off rates not be used for the determination of time intervals needed before a crop is safe to harvest.
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Tarannum, Rubab. "Food hygiene knowledge, attitudes and practices of food handlers in Bangladeshi homes." Thesis, Linnéuniversitetet, Institutionen för hälso- och vårdvetenskap (HV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104865.
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Background Food handlers knowledge and related attitude and practices towards food hygiene plays a significant role in reducing food-borne disease, which represents a growing concern for public health interest. Aim To explore the knowledge, attitudes and practices of food hygiene among food handlers in Bangladeshi homes located in urban areas exposed to climate change. Methodology A descriptive cross sectional study was conducted to perform this study. An online questionnaire survey was used as a tool for data collection. Food handlers were selected through convenience sampling method. Data were statistically analyzed using SPSS software version 27. Results In case of food hygiene knowledge, attitudes and practices, study participants had good knowledge (78.77%), moderate attitude (57.4%) and good practice level (88.82%) in food hygiene at home. There is no significant difference between men and women in their knowledge level but had significant difference in their attitude and practice level. Besides, there is no significant difference in food hygiene knowledge of food handlers based on their educational level but results showed significant difference in their attitude and practices of food hygiene. Conclusion Food handlers in Bangladeshi homes were knowledgeable with moderate attitude and good practice level. Continuous food safety education, health education and media campaigns will help them to reduce the risk of diarrhea and food-borne illness.
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Hinjoy, Soawapak. "The epidemiology of hepatitis E virus and the relationship between infection in pigs and humans in a community of agricultural-food system in Nan Province, Thailand." Thesis, The Johns Hopkins University, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=3579509.
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Several lines of evidence suggest that pigs act as a reservoir of hepatitis E virus (HEV). This dissertation presents data from studies conducted from August 2010 – August 2011 in Nan, Thailand. These studies define the previously unknown burden of HEV in pig and human populations in Nan province, and evaluate the transmission of HEV among humans having direct or indirect contact with the reservoir in pig. This work begins with a literature review. The first study addressed the risks for HEV transmission between pigs in different sized farms, and possible risk factors among pigs in a cross-sectional study. This study found a 9.9% (87/879) seroprevalence of anti-HEV among pigs and 2.9% of pigs had HEV ribonucleic acid (RNA) positive fecal samples. All HEV sequences corresponded to genotype 3. Pigs raised on medium sized farms with 30-300 pigs per farm had higher anti-HEV seroprevalence than pigs raised on larger farms with over 300 pigs after controlling for other potential confounders. Better hygienic practices were used in larger farms compared with small or medium sized farms. The second study addressed the association between occupational pig exposure to HEV infection among farmers over the age of 15 and the general population without direct contact with pigs in a cross-sectional study. The overall prevalence of anti-HEV was 23.0% (118/513). There was no association between anti-HEV prevalence and direct exposure to pigs. Frequent consumption of organ meat ≥ 2 times per week was a significant risk factor for HEV seroprevalence, adjusted odds ratio (OR) 3.23, 95% confidence interval (CI) 1.15, 9.01. Serum samples from all subjects with recent symptoms compatible with hepatitis who were IgM anti-HEV positive among the farmers and 40 serum samples from the control unexposed group with the highest mean optical density (OD) value were evaluated for HEV RNA by reverse transcriptase polymerase chain reaction (RT PCR). None of the samples were HEV RNA positive. These studies establish that HEV is endemic among pig populations in Nan province. It appears that HEV infections in humans are acquired more frequently as a food-borne infection than by direct contact with pigs in this population.
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Ndou, Portia. "The competitiveness of the South African citrus industry in the face of the changing global health and environmental standards." Thesis, University of Fort Hare, 2012. http://hdl.handle.net/10353/477.
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In recent years, concern about food safety linked to health issues has seen a rise in private food safety standards in addition to the regulations set by the Food and Agriculture Organisation (FAO) in collaboration with the World Health Organisation (WHO). These have presented challenges to producers and exporters of agricultural food products especially the producers of fresh fruits and vegetables. In spite of the food safety-linked challenges from the demand side, the vast range of business-environment forces pose equally formidable challenges that negatively impact on the exporting industries’ ability to maintain or improve their market shares and their ability to compete in world markets. The objective of this study was therefore to establish the competitiveness of the South African citrus industry in the international markets within this prevailing scenario. Due to the diversity of the definitions of competitiveness as a concept, this study formulated the following working definition: “the ability to create, deliver and maintain value and constant market share through strategic management of the industrial environment or competitiveness drivers”. This was based on the understanding that the international market shares of an industry are a function of forces in the business environment which range from intra-industry, external and national as well as the international elements. The unit of analysis were the citrus producers engaged in export of their products and the study made use of 151 responses by producers. The study adopted a five-step approach to the analysis of the performance of the South African citrus industry in the global markets, starting with the analysis of the Constant Market Share (CMS) of the South African citrus industry in various world markets, establishing the impact of the business environmental factors upon competitiveness, establishing the costs of compliance with private food safety standards, determining the non-price benefits of compliance with the standards, as well as highlighting the strategies for enhancing long-term competitiveness of the industry in the international markets. South Africa is one of the top three countries dominating the citrus fruit export market. Since its entry into the citrus fruit exports market in the 1900s, the industry has sustained its activity in the international market. The Constant Market Share Analysis shows that, amidst the challenges on the international market side, and the changes in the business environment, over much of which the industry has limited control and influence, the industry has maintained its competitive advantage in several markets. The CMS shows that South Africa’s lemons are competitive in America. Despite a negative trend, the South African grapefruit has been competitive in France, Greece, Italy, the Netherlands and Spain. Oranges have been competitive in the Greece, Italy, Portugal, UK, Asian and Northern Europe markets. Competitiveness in these markets has been due to the inherent competitiveness of the industry. Competitiveness in such markets as the Middle East has been attributed to the relatively rapid growth of these markets. The South African citrus industry has similarly undergone many major processes of transformation. The business environmental factors influencing its performance have ranged reform to the challenges beyond the country’s borders. These factors directly and indirectly affect the performance of the industry in the export market. They have influenced the flow of fruits into different international destinations. Of major concern are the food safety and private standards. Challenges in traditional markets as well as opportunities presented by demand from newly emerging citrus consuming nations have seen a diversification in the marketing of the South African citrus. The intensity of competition in the global market is reflected by the fluctuations in the market shares in different markets as well as the increase and fluctuations of fruit rejection rates in some lucrative markets such as America. A combination of challenging national environmental forces and stringent demand conditions negatively impact on revenues especially from markets characterised by price competitiveness. This study identified cost of production, foreign market support systems, adaptability, worker skills, challenges of management in an international environment and government policies such as labour and trade policies as some of the most influential obstacles to competitiveness. Some of the most competiveness-enhancing factors were market availability, market size, market information, market growth and the availability of research institutions. However, compliance with private standards still poses a challenge to the exporters. The different performance levels of the industry in various markets prove the dissimilarity of the demand conditions in the global market. These are supported by the negative influence associated with the foreign market support regimes as well as the challenges associated with compliance with private food safety standards. While market availability, market growth, market information and size were identified as enhancing competitiveness, the fluctuations and inconsistencies in the competitiveness of the industry in different foreign markets require more than finding markets. Resource allocation by both the government and the industry may need to take into account the off-setting of the national challenges and support of farmers faced with distorted and unfair international playing fields. Otherwise, market availability is not a challenge for the industry save meeting the specifications therewith as well as price competitiveness which is unattainable for the South African citrus producers faced with high production costs. For the purposes of further study, it is recommended that account should be taken of all the products marketed by the industry (including processed products such as fruit juices) in order to have a whole picture of the competitiveness of the industry in the international market. This study also proffers a new theoretical framework for the analysis of the business environment for the citrus industry and other agro-businesses. This framework takes into account the indispensability of the food safety standards and measures as well as the diversity of the global consumer and the non-negotiability of food trade for the sustenance of the growing population.
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Angolo, Caleb Mwakha. "Food safety knowledge, beliefs and self-reported handling practices of international college students at a Midwestern University." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8865.
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Master of ScienceDepartment of Hospitality Management and Dietetics
Kevin R. Roberts
International college students are becoming a sizable part of the overall college student population in American universities. Studies show that these students come to the United States (U.S) with food habits that could be in variance with the U.S. food safety norms. While food safety in the U.S. is among the safest in the world, foodborne illness has remained a growing concern. Food experts are showing increasing concern about how food habits associated with cultural and ethnic norms are impacting basic food safety practices in the U.S. While minimal research regarding food safety has been conducted with college students in general, no studies have sought to understand food safety practices among international college students. This study investigated self-reported food safety practices of international college students. Specific objectives included: determine international college students’ knowledge regarding basic food safety principles, evaluate international college students’ belief towards food safety, and examine international students’ current food safety practices. The target population was international college students at Kansas State University. An online survey system was used to administer the questionnaires. The respondents were allowed two weeks to complete the questionnaires. To facilitate a higher response rate, two email reminders were sent, the first after one week and another two days prior to the expiration date. SPSS (version 17.0) was used for data analysis. Descriptive statistics were computed to understand the nature of data and provide characteristics of international college students in the study. Independent Samples t-tests were used to examine differences between demographic characteristics. A One-way ANOVA was used to identify differences in food safety knowledge and food handling practices among different ethnic groups regarding food safety. The Pearson correlation coefficient was used to measure association between variables. The majority of the respondents did not answer correctly questions related to cooking foods adequately and keeping foods at safe temperatures. The study suggests that most participants had beliefs that enhanced good safety practices. Respondents rarely practiced using a thermometer to determine correct temperatures of cooked foods or using separate cutting boards when preparing raw and ready-to-eat foods. They also reported using towels that were available to others to dry their hands. No significant differences were found between training and self-reported food safety handling practices.
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Coleman, Philip Dennis. "A study of knowledge, attitudes and behaviour with regard to food safety, in the Welsh hospitality and catering industry." Thesis, n.p, 2000. http://ethos.bl.uk/.
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Feliciano, Lizanel. "The efficacy of ware-washing protocols for removal of foodborne viruses from utensils in restaurants and food service establishments." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1345432152.
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Narušytė, Gintarė. "Vartotojų skundų, pateiktų Valstybinei maisto ir veterinarijos tarnybai, analizė." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_094748-36506.
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Maisto sauga vienodai svarbi visoms institucijoms, susijusioms su žaliavų ir maisto produktų gamyba, pardavimu, apdorojimu bei kitokiu tvarkymu. Su maistu susijęs verslas turi būtų vykdomas pagal tinkamą maisto saugos valdymo programą, kuri sudaroma atsižvelgiant, pirmiausia, į verslo vaidmenį maisto grandinėje. Laikotarpiu nuo 2001 iki 2011 m. vidutiniškai kasmet bendras skundų skaičius padidėdavo 142 skundais arba 7,54 proc. per metus, t.y. 2001 metais buvo pateikti 1328 skundai, o 2011 metais - 2748 skundai.Food safety is equally important for all bodies concerned with raw materials and food production, marketing, processing and other processing. For food-related business should be conducted in accordance with proper food safety management program which shall be based, in particular, the role of business in the food chain. In the period from 2001 to 2011 the average annual increases in the total number of complaints received was 142 complaints, or 7.54 percent per year, 2001 year have been made 1328 complaints and in 2011 - 2748 complaints.
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Zarebanadkoki, Samane. "Essays on Health Economics Using Big Data." UKnowledge, 2019. https://uknowledge.uky.edu/agecon_etds/82.
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This dissertation consists of three essays addressing different topics in health economics. In the first essay, we perform a systematic review of peer-reviewed articles examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. The search resulted in a pool of 12,933 articles; 66 articles met the inclusion criteria for this review. Current literature suggests consumers preferred flavored e-cigarettes, and such preference varies with age groups and smoking status. Consumer preference for nicotine strength and types depend on smoking status, e-cigarette use history, and gender. Adolescents consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults prefer sweet, menthol, and cherry flavors, while non-smokers, in particular, prefer coffee and menthol flavors. Adults in general also prefer sweet flavors (though smokers like tobacco flavor the most) and dislike flavors that elicit bitterness or harshness. Non-smokers and inexperienced e-cigarettes users tend to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users prefer medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength.
In the second essay, we investigate U.S. adult consumer preference for three key e-cigarette attributes––flavor, nicotine strength, and type––by applying a discrete choice model to the Nielsen scanner data (Consumer Panel data combined with retail data) for 2013 through 2017, generating novel findings as well as complementing the large literature on the topic using focus groups, surveys, and experiments. We found that (adult) vapers prefer tobacco flavor, medium nicotine strength, and disposables, and such preference can vary over cigarette smoking status, purchase frequency, gender, race, and age. In particular, smokers prefer tobacco flavor, non-smokers or female vapers prefer medium strength, and infrequent vapers prefer disposables. Vapers also display loyalty (inertia) to e-cigarette brands, flavor, and nicotine strength. One key policy implication is that a flavor ban will likely have a relatively larger impact on adolescents and young adults than adults.
The third essay employs a machine learning algorithm, particularly a random forest, to identify the importance of BMI information during kindergarten on predicting children most likely to be obese by the 4th grade. We use the Arkansas BMI screening program dataset. The potential value of BMI information during early childhood to predict the likelihood of obesity later in life is one of the main benefits of a BMI screening program. This study identifies the value of this information by comparing the results of two random forests trained with and without kindergarten BMI information to assess the ability of BMI screening to improve a predictive model beyond personal, demographic, and socioeconomic measures that are typically used to identify children at high risk of excess weight gain. The BMI z-score from kindergarten is the most important variable and increases the accuracy of the prediction by 14%. The ability of BMI screening programs to identify children at greatest risk of becoming obese is an important but neglected dimension that should be used in evaluating the overall utility.
In the last essay, we use Nielson retail scanner dataset and apply a difference-in-differences (DID) approach and synthetic control method, and we test whether consumers in Utah reduced beef purchases after the 2009 Salmonella outbreak of ground beef products. The result of DID approach indicates that the Salmonella event reduced ground beef purchases in Utah by 17% in four weeks after the recall. Price elasticity of demand is also estimated to be -2.04; therefore, the reduction in ground beef purchases as a result of recall is comparable to almost 8.3% increase in the price of this product. Using the synthetic control method that allows us to use all of the control states to produce synthetic Utah, we found the effect of this event minimal compared to the DID effect.
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Bolte, Becky J. "Using the health belief model to determine differences in university foodservice employees' beliefs and perceptions about handwashing and foodborne illness." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16286.
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Master of ScienceDepartment of Hospitality Management and Dietetics
Elizabeth B. Barrett
The Centers for Disease Control estimates that each year 48 million Americans become ill, 128,000 are hospitalized, and 3,000 die of foodborne diseases. In 2011, the CDC reported that Norovirus caused the majority of all foodborne diseases and can be eliminated with proper handwashing, which is the number one way to prevent the spread of foodborne disease. The purpose of this study was to use the Health Belief Model to determine differences in university foodservice employees’ beliefs and perceptions about handwashing and foodborne illness. The constructs of perceived susceptiblity, severity, barriers, benefits, and self-efficacy as they relate to handwashing were used to examine the differences in demographics. Instrument development included a review of literature, focus group feedback, a pilot study and a review by industry experts. The final instrument was distributed to all foodservice employees at Kansas State University using Qualtrics and pen-and-paper surveys. Frequencies, means, t-tests, ANOVA, and regression were used for data analysis and to answer research questions. Results indicated respondents who were older (above 23 years of age), full-time employees, had more than three years of experience, and were food safety certified had a higher perception of susceptibility, benefits, and self-efficacy of handwashing and its relationship to reducing foodborne illness. Perceived severity was highest among respondents with food safety certification and more than three years of experience. Supervisor/Manager category did not agree on barriers to handwashing in the workplace with other positions; however, most employees did not rate barriers as a problem. Non-white respondents showed a lower self-efficacy for ability to wash hands correctly. Results of this study highlight the need for self-efficacy focused handwashing training for first year and non-white employees.
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Kang, David Suk-Kee. "Quantitative Microbial Risk Assessment Model to Estimate Exposure to Campylobacter from Consumption of Chicken in the United States." Diss., Virginia Tech, 2020. http://hdl.handle.net/10919/101038.
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Public health costs of foodborne campylobacteriosis are estimated to cost more than a billion dollars in the United States annually. This pathogen has been primarily associated with chicken production and processing which is a ~$33 billion industry. To further identify practices that could reduce Campylobacter presence, concentration, and persistence in chicken prior to consumption a quantitative microbial risk assessment (QMRA) was conducted for boneless, skinless chicken breast meals prepared and consumed domestically in the contiguous United States. This QMRA model was developed with @RISK software (Palisade Corp., Ithaca, NY) and data inputs can be easily modified and updated. QMRA is a powerful analytic method that can be utilized to model the dynamics between the food pathogen, food commodity, and ingestion. It provides insight into the impacts of the process in its interaction and its surrounding environment. The baseline model determined that consumption of this product resulted in annual means of infections: 328,257, illnesses: 108,174, hospitalizations: 27,754, deaths: 37, cases of Campylobacter-associated Guillain-Barré Syndrome (GBS): 1,373, and cases of Campylobacter-associated Irritable Bowel Syndrome (IBS): 9,501. The associated annual economic burdens were ~$192 million for acute campylobacteriosis, ~$77 million for GBS, and ~$96 million for IBS.
The effects of targeting and modifying the baseline model's inputs within the farm-to-fork process were studied as follows: Post grow-out (1) prevalence and (2) concentration of Campylobacter on chickens at the farm prior to transport, (3) transport crate cleaning frequency prior to loading, (4) temperature storage conditions at post processing/ pre-retail, (5) the frequency of handwashing in the preparation and handling of a chicken meal, and (6) the combination Campylobacter mitigation models using the inputs from (2) and (4). Mean yearly illnesses are estimated to decrease by approximately half if on-farm Campylobacter prevalence was lowered to 35-50% from the baseline level of 76%. An additional ~50,000 illnesses can be expected if the proportion of home preparers who do not wash their hands increases from 8.3% (baseline) to 20%. The combined effects of reducing on-farm Campylobacter concentrations and increasing the proportion of product frozen in-plant have greater impacts on reducing yearly campylobacteriosis and associated costs than either intervention alone.Doctor of Philosophy
Campylobacter is a major foodborne bacterial pathogen that is not well known by the general public, although public health costs are estimated to cost more than a billion dollars in the United States annually. Chicken production is a ~$33 billion industry that is affected by the contamination of this pathogen. In this study, a quantitative microbial risk assessment (QMRA) was performed to study the impact of Campylobacter on chicken meals prepared in the home. Societal and economic burdens were evaluated as well. The models developed provide comprehensive simulations that describe the spread, persistence, and the concentration of Campylobacter throughout the farm to fork process in the annual consumption of boneless, skinless chicken breast meals prepared and consumed domestically in the contiguous United States. Additional simulation models were created to compare methods for reducing Campylobacter along the food chain that could lead to fewer cases of campylobacteriosis in the United States, or what could happen if there was a breakdown in a hygiene step in the preparation of the chicken meal.
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Liu, Pei. "The influence of Chinese cultural values on food safety training attitudes and behaviors among Chinese owners of Chinese restaurants in the U.S." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13667.
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Doctor of PhilosophyDepartment of Hospitality Management and Dietetics
Deborah Canter
Junehee Kwon
Foodborne illnesses are a challenge, especially in ethnic restaurants partly because of differences in food handling practices and ethnic cultures. Chinese restaurants, representing the largest number of ethnic restaurants in the U.S., have unique food safety challenges. This study investigated variables including Chinese cultural values (CCVs) that influence U.S. Chinese restaurateurs’ behavioral intention regarding food safety training. The qualitative study, individual interviews with 20 Chinese restaurateurs, found 17 major CCVs that are important to participants. Most participants felt satisfied with previous health inspections, but several expressed difficulty with understanding health inspectors’ instructions and the reports. A limited number of participants provided food safety training mainly because it was required by law. Lack of money, time, labor, energy, and perceived needs for food safety training were major obstacles to providing food safety training in Chinese restaurants. The quantitative study assessed behavioral intention to provide food safety training and the influencing factors including CCVs using the instrument developed based on the qualitative study. Sample included 500 Chinese restaurateurs across the U.S., and 261 provided usable data. Among 17 CCVs, respondents perceived “courtesy” (6.95±0.24), “respect” (6.87±0.47), and “harmony” (6.85±0.41) as most important. The opinions of customers (5.74±1.71), family members (5.73±1.60), and business partners (5.49±1.57) were considered most important. Barriers to providing food safety training included employees’ physical exhaustion (5.89±1.58), employees’ learning capabilities (4.80±1.97), and financial resources (4.56±2.19). Of five CCV factors identified, CCVs pertaining to customer relations (β=0.133, p<.05) and interpersonal relations (β=0.320, p<.001) were significantly associated with behavioral intention to provide food safety training. Additional factors influencing food safety training intention were, personal influence (Fchange=3.98, p<.05), perceived barriers (Fchange=6.42, p<.05), and past experiences (Fchange=21.78, p<.001). Among participants, the males (t =2.97, p<.05) valued customer relations, whereas the females (t =5.52, p<.001) valued interpersonal relations. Chinese restaurateurs with bachelor’s degrees or higher (F=5.905, p<.01) had greater intentions to provide food safety training than others. Manual-based food safety training (6.17±1.23) in Chinese (6.13±1.33) was preferred by the respondents. Future research should evaluate if recommendations from this study have positive influences on food safety training at Chinese restaurants.
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Purayidathil, Fanta W. "A STUDY INVESTIGATING CHARACTERISTICS OF STATE HEALTH DEPARTMENTS AND FOODBORNE DISEASE OUTBREAK REPORTING FIDELITY." Diss., Temple University Libraries, 2013. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/217736.
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Public HealthPh.D.
The structure and systems of state health departments (SHD) may affect reporting of foodborne disease outbreak (FBDO) hospitalizations. Evaluation of SHD by investigating the contributions of structural capacity elements (SCE) will provide an accurate measure of performance and highlight areas for development of effective strategies for improvement. This study investigated the relationship between organizational and structural characteristics of SHD and systems for FBDO reporting, and included three manuscripts designed to address seven hypotheses, as well as a conclusion chapter interpreting the findings as they relate to the overall research question. Study findings identified consistently higher reports of hospitalization due to foodborne illness from third party payers compared to SHDs between 2006 and 2009 in 30 of the 31 states analyzed. Furthermore, significantly different rates of reporting among states with mixed governance classification were seen when compared to those with centralized and decentralized governance; associations between total laboratory expenditures and total food-related hospitalizations reported were also identified when analyzing healthcare claims data. This dissertation contributes to the current knowledge base for public health services and systems research, as well as food safety surveillance and reporting, and provides an innovative approach to using secondary databases to investigate food safety issues. Findings support the conclusion that collaboration between public and private agencies would support improvements in data collection and foodborne illness surveillance.
Temple University--Theses
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Correia, Margarida dos Santos. "Building safe food chains in developing countries : implications of a case study, Mozambique." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/15256.
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Dissertação de Mestrado em Segurança AlimentarFood Safety and Food Security are intrinsically linked. Food security issues faced by developing countries, like famine, malnutrition and starvation have tended to dominate the policy agenda, leaving food safety as a secondary issue with both governments and stakeholders struggling to enable this important health and trade factor to be taken into account. The purpose of this case study is to analyse, and delve into, the food safety status in Mozambique, a developing country in Africa, streamlining the food safety considerations and recommendations of key points that could guide towards the achievement of safer food chains. This struggle can be seen in the reality experienced by entrepreneurs of the food industry when trying to implement an effective and legally compliant food safety system from farm to fork. Despite the efforts of international organizations to strengthen food safety in African developing countries, case study experience shows that huge gaps and challenges remain. While a number of countries and subsectors in the African region have achieved notable progress in implementing food safety strategies, many are still struggling. Like other developing countries, Mozambique urgently needs to address food safety concerns as a whole including public health, domestic and international market perspectives, with the proper involvement of all stakeholders.
RESUMO - A Segurança Alimentar e a Segurança dos Alimentos estão intrinsecamente ligadas. Situações de insegurança alimentar vividas em países em desenvolvimento, como a desnutrição e a fome, tendem a dominar as agendas políticas. Neste sentido os assuntos relacionados com a segurança dos alimentos ficam em segundo plano. As entidades governamentais ficam, como todas as outras partes interessadas, numa luta constante para conseguir ter em conta este elemento tão importante para a saúde pública e para o comércio. O estudo de caso desenvolvido neste trabalho pretende analisar o estado de desenvolvimento da segurança dos alimentos em Moçambique, um país em desenvolvimento do continente Africano. Ao descrever a realidade vivida por um operador do setor alimentar que tenta implementar na sua empresa uma metodologia de segurança dos alimentos “do prado ao prato”, pretende-se delinear as situações experienciadas. Embora vários países e subsectores da região africana tenham alcançado progressos notáveis na implementação de estratégias de segurança dos alimentos, muitos ainda estão na expetativa do seu alcance. Moçambique, tal como outros países em desenvolvimento, necessita urgentemente de abordar as preocupações com a segurança dos alimentos como um todo, incluindo a saúde pública, as perspetivas do mercado interno e internacional, garantindo o envolvimento adequado de todas as partes interessadas.
info:eu-repo/semantics/publishedVersion
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Islam, Ashraful, and Sonia Sultana. "Role of e-commerce for the survival of food service industry during covid-19." Thesis, Högskolan i Gävle, Avdelningen för ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-35223.
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Title: Role of e-commerce for the survival of food service industry during covid-19 Level: Thesis for Master‟s Degree in Business Administration Authors: Ashraful Islam and Sonia Sultana Supervisor: Professor Akmal Hyder Examiner: Dr. Olivia Kang Final submission date: 28-01-2021 Aim: The aim of the study is to examine the various factors involved in adopting an ecommerce platform to overcome the challenges of the covid-19 pandemic in food service industry. Methods: For the research purpose, we have conceptually reviewed articles, books published in different journals, face-to-face interviews, and online surveys. As a methodology, we have used the qualitative method with an inductive approach. We have used primary data only from five intensive interviews in two companies located in Stockholm. We also collected data from the online survey. Findings: Our research result was outstanding; we have found that the adoption of e-commerce for the foodservice company has a positive impact. This e-commerce platform helps to survive their business in this pandemic situation and contributes to overcome all the challenges faces by the covid-19 pandemic. Contribution of the thesis: This study contributes to the literature of both challenges of covid-19 created by covid-19 and factors involved in adopting e-commerce platforms to overcome the challenges. Suggestions for further research: This study is based on Sweden and we only used data from Sweden based restaurant, so, we suggest more extensive research on different type and location of the restaurant. Key Words: Challenges of covid-19, adoption of e-commerce, online food order, health and safety, Pandemic, Social distance.
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Dailey, Sophia R. "Microbiological Quality of Milk Produced in Urban and Peri-Urban Farms in Central Ethiopia and its Public Health Impact." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1312318255.
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Sato, Rafael Akira [UNESP]. "Qualidade microbiologica e pesquisa de genes codificadores de fatores de virulência do Staphylococcus aureus, Escherichia coli, Bacillus cereus e Salmonella, em sushis." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/152873.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
A segurança de alimentos de origem animal é uma das preocupações da medicina veterinária preventiva e um interesse de saúde pública, como os sushis preparados com peixe cru e consumidos sem tratamento térmico. Diante dessa preocupação aliada a expansão da culinária japonesa no Brasil, esse estudo objetivou avaliar a qualidade microbiológica e pesquisa de genes codificadores de fatores de virulência do Staphylococcus aureus, Escherichia coli, Bacillus cereus e Salmonella, em sushis. Para tanto, 60 amostras foram coletadas em restaurantes e avaliados pela quantificação Staphylococcus spp., S. coagulase positivo e número mais provável de coliformes totais e termotolerantes. Também foram realizadas pesquisas da presença do B. cereus, da E. coli, do S. aureus e da Salmonella spp., e estudo da ocorrência de genes codificadores fatores de virulência para B. cereus, E. coli, S. aureus. Das amostras analisadas 80,0% (48/60) apresentaram Staphylococcus spp., com populações variando de 1,0 x 102 a 5,3 x 105 UFC.g-1, sendo que 31,7 % (19/60) foram caracterizados como S. coagulase positivo e 8,3% (5/60) apresentaram valores de populações acima do limite estabelecido. As populações de coliformes totais e termotolerantes variaram de ausência (< 3,0) a exponenciais de 105 e 104 NMP.g-1, respectivamente, sendo que 60,0% (36/60) das amostras apresentaram valores acima de 102 NMP.g-1, limite máximo previsto pela legislação brasileira para coliformes termotolerantes. Das amostras analisadas 75,0% (45/60) apresentaram B. cereus e o gene bceT foi mais o frequente sendo amplificado em 35,6% (16/45), seguido pelos genes nheB 26,7% (12/45), nheC 22,2% (10/45), hblA 17,8% (8/45) e cytK 15,6% (7/45). Os genes hblC, hblD e entFM apresentaram a menor ocorrência, 11,1% (5/45) em cada. Quanto a presença da E. coli, foi confirmada em 21,7% (13/60), e dessas amostras 23,0% (3/13) apresentaram amplificação dos genes de toxinas aea e estB. A presença S. aureus foi identificada em 11,7% (7/60) amostras, sendo que todas apresentaram gene codificador coa e foram positivas na prova da coagulase. Dentre as 7 amostras de S. aureus os genes eta e hlg foram os mais frequentes (4/7), seguidos pelos genes sea, sei e tst (2/7),e o gene seg (1/7). O gene mecA foi identificado em 6 amostras das 48, totalizando 12,5%. O gene para detecção da Salmonella sp. não foi amplificado neste trabalho. O B. cereus, E. coli, S. aureus e seus genes codificadores de toxinas estão presentes no sushi, oferecendo risco a saúde pública e podendo ocasionar surtos de intoxicações alimentar quando os padrões boas praticas de fabricação de alimentos não forem corretamente aplicadas.
The safety of animal origin food is one of the concerns of preventive veterinary medicine and a public health interest, such as the sushis prepared with raw fish and consumed without heat treatment. Given this concern, added to the expansion of Japanese cuisine in Brazil, this study evaluated the microbiological quality and research of genes encoding virulence factors of Staphylococcus aureus, Escherichia coli, Bacillus cereus and Salmonella, in sushis. For that, 60 samples were collected from restaurants and evaluated by the quantification of Staphylococcus spp., coagulase positive S. and the most probable number of total and thermotolerant coliforms. Research of B. cereus, E. coli, S. aureus and Salmonella spp. presence, and the study of the occurrence of encoding virulence factors genes for B. cereus, E. coli, S. aureus. From the analyzed samples, 80.0% (48/60) presented Staphylococcus spp., with populations varying from 1.0 x 102 to 5.3 x 105 CFU.g-1, 31.7% (19/60) were characterized as coagulase positive S. and 8.3% (5/60) presented values of populations above the established limit. Total and thermotolerant coliform populations ranged from absent (<3.0) to exponentials of 105 and 104 MPN.g-1, respectively, and 60.0% (36/60) of the samples presented values above 102 MPN.g-1, the maximum limit established by Brazilian legislation for thermotolerant coliforms. The samples analyzed, 75.0% (45) presented B. cereus and the bceT gene was more frequent, being amplified in 35.6% (16/45), followed by genes nheB 26.7% (12/45), nheC 22.2% (10/45), hblA 17.8% (8/45) and cytK 15.6% (7/45). The hblC, hblD and entFM genes had the lowest occurrence, 11.1% (5/45) in each. E. coli presence was confirmed in 21.7% (13/60), and of these samples 23.0% (3/13) presented amplification of the aea and estB toxin genes. S. aureus presence was identified in 11.7% (7/60) samples, all of which presented coa coding gene and were positive in the coagulase test. Among the 7 S. aureus samples, the eta and hlg genes were the most frequent (4/7), followed by the sea, sei and tst (2/7) genes, and the seg gene (1/7). The mecA gene was identified in 6 samples from 48, totaling 12.5%. The Salmonella spp. gene was not amplified in this work. B. cereus, E. coli, S. aureus and their toxin encoding genes are present in sushi, posing a risk to public health and may lead to outbreaks of food poisoning when good food manufacturing standards are not correctly applied.
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Nyambok, Edward Otieno. "Chemical contaminants in Chinese aquaculture imports, U.S. import security, and exposure assessment amongst vulnerable sub-populations." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/13121.
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Doctor of PhilosophyFood Science
Justin Kastner
Many Chinese aquaculture farmers use unapproved chemicals to treat their fish, many of which are diseased as a result of the country’s poor waste management and environmental practices. During 2006-2007, the United States (U.S.), the European Union, and Japan rejected large amounts of Chinese seafood imports due to the presence of unapproved chemicals or the presence of approved chemicals at concentrations that exceeded permitted levels. This dissertation examines the sources of environmental health and food safety problems in China; it also examines how effective the U.S. and Chinese governments’ regulations are in protecting consumers from hazards in Chinese aquaculture products. The study looks at specific chemical contaminants found in Chinese aquaculture imports, explores their potential toxicity or carcinogenicity, and examines the reasons for their prohibition from human food. The study exploits the available U.S. seafood consumption patterns (courtesy of the National Health and Nutrition Examination Survey—NHANES—database) and then uses probabilistic modeling (courtesy of CREMe Software Limited) to determine the extent to which specific sensitive U.S. consumer subpopulations were exposed to aquaculture chemical contaminants in the food supply in a contrived scenario using real consumption data (from NHANES) and actual contamination data (from the FDA). The study compares exposure between children and adult consumers, and also looks at exposure among women aged 18 years and older and the elderly aged 60 years and older. This study suggests a strong likelihood that NHANES children, as well as female consumers aged 18 years and older and elderly consumers aged 60 years and older, were (in the contrived scenario) all exposed to violative intake levels of chemical contaminants from Chinese aquaculture imports. Children forming the 99.5th and 99.9th percentiles of NHANES seafood consumers were exposed to higher levels of nitrofuran, gentian violet, and malachite green contaminants per kilogram of body weight than were their adult counterparts. Conversely, children were exposed to lower levels of fluoroquinolone contaminants per kilogram of body weight than were their adult counterparts. The 50th, 95th, and 99.9th percentiles of female consumers aged 18 and older and elderly consumers aged 60 years and older were exposed to violative daily intake levels of contaminants in Chinese aquaculture. The study concludes by examining what the U.S. and Chinese governments should do to address aquaculture safety.
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Franco, Roberta Calhes. "Análise comparativa de legislações internacionais referentes aos alimentos funcionais." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-30032007-140759/.
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Revisão com o objetivo de analisar e comparar a legislação brasileira, nos aspectos de desenvolvimento, avaliação e comercialização dos alimentos funcionais, com a legislação dos países: Austrália, Canadá, Estados Unidos, Japão; da União Européia e a opinião do Codex Alimentarius. Separou-se e analisou-se a legislação desses alimentos em cinco partes: a) Definição legal; b) Regulamentação; c) Alegações; d) Procedimentos de comunicação das alegações; e) Critérios de avaliação da segurança e eficácia desses alimentos. Constatou-se que, dos países analisados, somente o Japão possui uma definição legal e uma regulamentação própria para essa categoria de produto e que o Canadá é o único país que apresenta uma norma clara e objetiva sobre a divulgação, nos meios de comunicação, dos alimentos com alegações. Verificou-se que existem diferentes tipos de definições e usos para as alegações, sendo algumas vezes equivalentes entre os países e outras não. Constatou-se que todos os países em estudo compartilham de alguns pontos comuns quanto aos critérios de avaliação, como: as alegações devem ser baseadas em estudos científicos relevantes; e o produto deve ser seguro sem a necessidade de supervisão médica. A Austrália, o Canadá, os Estados Unidos, a União Européia e o Reino Unido dispõem de guias de orientações bem explicativos sobre como as alegações devem ser avaliadas. Levando-se em conta as orientações fornecidas por esses documentos, elaborou-se uma sugestão de guia sobre os procedimentos/passos para se avaliar a segurança e a veracidade de uma alegação.This is a review with the aim of analyzing and comparing Brazilian legislation relating to aspects of the development, evaluation and commercialization of functional foods, with that of Australia, Canada, the United States of America, Japan, and the European Union, and with the opinions expressed in the Codex Alimentarius. This food legislation was separated and analyzed in five distinct parts: a) The legal definition; b) Regulations; c) Claims; d) Procedures for communicating claims; and) Criteria for evaluating the security and effective of these foods. It was noticed that from all the analysed countries, only Japan has a legal definition and a regulation that fits sort of product and that Canada is the only country that has an objective and unambiguous norm on divulging the nutriments with claims among communication. With regard to claims, it was noticed that there are different types of definition and uses that sometimes have counterparts in other countries and sometimes not. In the part dealing with the evaluation criteria of these foods, it was noticed that all countries in the study have some points in common. Among these points are that the claims must be based on relevant scientific studies and that the product must be safe without the need for medical supervision. Australia, Canada, the United States, the European Union and the United Kingdom have very explicit guidelines regarding how the claims should be evaluated. Taking into consideration the guidelines supplied in these documents it was prepared a suggested guide for procedures/steps for evaluating the security and truth of the claims.
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MODANEZ, LEILA. "Aceitação de alimentos irradiados: uma questão de educação." reponame:Repositório Institucional do IPEN, 2012. http://repositorio.ipen.br:8080/xmlui/handle/123456789/10120.
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Tese (Doutoramento)
IPEN/T
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP