To see the other types of publications on this topic, follow the link: Microbial hygiene.
Journal articles on the topic 'Microbial hygiene'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Microbial hygiene.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Guarner, Francisco. "Hygiene, microbial diversity and immune regulation." Current Opinion in Gastroenterology 23, no. 6 (November 2007): 667–72. http://dx.doi.org/10.1097/mog.0b013e3282eeb43b.
Full text
2
Lee, Hai, Shih Loong, Jing Khoo, Fang Lim, Lay Chai, Chubashini Suntharalingam, Jeyabalan Sivalingam, and Sazaly AbuBakar. "Impact of Hygiene Intervention Practices on Microbial Load in Raw Milk." Journal of Pure and Applied Microbiology 11, no. 3 (September 30, 2017): 1281–86. http://dx.doi.org/10.22207/jpam.11.3.07.
Full text
3
MILDENHALL, KRISTEN B., and SCOTT A. RANKIN. "Implications of Adenylate Metabolism in Hygiene Assessment: A Review." Journal of Food Protection 83, no. 9 (April 26, 2020): 1619–31. http://dx.doi.org/10.4315/jfp-20-087.
Full textAbstract:
ABSTRACT The assessment of a hygienic state or cleanliness of contact surfaces has significant implications for food and medical industries seeking to monitor sanitation and exert improved control over a host of operations affecting human health. Methods used to make such assessments commonly involve visual inspections, standard microbial plating practices, and the application of ATP-based assays. Visual methods for inspection of hygienic states are inherently subjective and limited in efficacy by the accuracy of human senses, the degree of task-specific work experience, and various sources of human bias. Standard microbial swabbing and plating techniques are limited in that they require hours or even days of incubation to generate results, with such steps as enrichment and colony outgrowth resulting in delays that are often incompatible with manufacturing or usage schedules. Rapid in conduct and considered more objective in operation than visual or tactile inspection techniques, swabbing surfaces using ATP-based assessments are relied on as routine, even standard, methods of hygienic assessment alone or in complement with microbial and visual inspection methods. Still, current ATP methods remain indirect methods of total hygiene assessment and have limitations that must be understood and considered if such methods are to be applied judiciously, especially under increasingly strict demands for the verification of hygiene state. Here, we present current methods of ATP-based bioluminescence assays and describe the limitations of such methods when applied to general food manufacturing or health care facilities.
4
Bloomfield, Sally. "The hygiene hypothesis: identifying microbial friends and protecting against microbial enemies." Perspectives in Public Health 133, no. 6 (November 2013): 301–3. http://dx.doi.org/10.1177/1757913913506642.
Full text
5
Haruna Gulumbe, Bashar, Abdullahi Hassan Kawo, Mohammed Bashar Danlami, and Muhammad Bello. "Hygiene Practices and Airborne Microbial Concentrations in Restaurants." International Journal of Environment 8, no. 2 (September 7, 2019): 18–42. http://dx.doi.org/10.3126/ije.v8i2.25506.
Full textAbstract:
This study was carried out to evaluate bioaerosol concentrations in the indoor air and the hygiene practices of restaurants to highlight the exposure risks and improve food safety in restaurants. Using depositional sampling techniques, air samples were collected from each restaurant kitchen and dining room and aerobically cultured. Hygiene/sanitary conditions were assessed using observation schedules and questionnaires. Meteorological parameters were also monitored during air sampling. The results revealed that bacterial and fungal concentrations (CFU m-3) ranged from 1.07×103‒1.36×104 and 8.2×101‒5.76×102, respectively. Regarding the sanitary conditions of the restaurants, 3.5% of the kitchens were in good sanitary condition, and the food was adequately protected from flies in only 14% of the kitchens. Only 3.5% of the food handlers had attended food hygiene basic training, up to 33% of the food handlers had no education at all, and only 0.10% had medical certifications. High microbial counts and the poor sanitary conditions and personal hygiene practices observed in this study not only indicate a strong need for improved hygiene but also constitute a serious potential health hazards.
6
Malavi, Derick Nyabera, Tawanda Muzhingi, and George Ooko Abong’. "Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya." International Journal of Food Science 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/4093161.
Full textAbstract:
Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection. The results indicated low level of compliance to GMPs with an overall compliance score of 58%. Microbial counts on food equipment surfaces, installations, and personnel hands and in packaged OFSP puree were above the recommended microbial safety and quality legal limits. Steaming significantly (P<0.05) reduced microbial load in OFSP cooked roots but the counts significantly (P<0.05) increased in the puree due to postprocessing contamination. Total counts, yeasts and molds, Enterobacteriaceae, total coliforms, andE. coliandS. aureuscounts in OFSP puree were 8.0, 4.0, 6.6, 5.8, 4.8, and 5.9 log10cfu/g, respectively. In conclusion, equipment surfaces, personnel hands, and processing water were major sources of contamination in OFSP puree processing and handling. Plant hygiene inspection, environmental monitoring, and food safety trainings are recommended to improve hygiene, microbial quality, and safety of OFSP puree.
7
Tosti, Elisabetta, and Laura Volterra. "Water hygiene of two swimming pools: microbial indicators." Journal of Applied Bacteriology 65, no. 1 (July 1988): 87–91. http://dx.doi.org/10.1111/j.1365-2672.1988.tb04321.x.
Full text
8
Mizan, Md Furkanur Rahaman, Iqbal Kabir Jahid, and Sang-Do Ha. "Microbial biofilms in seafood: A food-hygiene challenge." Food Microbiology 49 (August 2015): 41–55. http://dx.doi.org/10.1016/j.fm.2015.01.009.
Full text
9
Mueller-Hauser, Anna, Shafinaz Sobhan, Tarique Md Nurul Huda, Jillian Waid, Amanda Wendt, Aminul Islam, Mahbubur Rahman, and Sabine Gabrysch. "Key Food Hygiene Behaviors to Reduce Microbial Food Contamination in Rural Bangladesh." Current Developments in Nutrition 5, Supplement_2 (June 2021): 669. http://dx.doi.org/10.1093/cdn/nzab045_051.
Full textAbstract:
Abstract Objectives Microbial contamination of complementary foods, which puts young children at risk of developing intestinal infections, could be reduced by improved handwashing and food hygiene practices. We quantify the effect of maternal food hygiene practices on complementary food contamination in order to identify food hygiene behaviors with the greatest impact in our study population. Methods We analyzed cross-sectional data on food hygiene practices and measured Escherichia coli counts as an indicator of microbial contamination in complementary food samples from 342 households of the Food and Agricultural Approaches to Reducing Malnutrition (FAARM) trial in Sylhet, Bangladesh. We used multivariable logistic regression to examine associations of maternal food hygiene behaviors with food contamination. Results About 46% of complementary food samples had detectable levels of Escherichia coli. Handwashing with soap at five critical times (OR: 0.7, 95% CI: 0.6 – 0.9), cleanliness of feeding utensils (OR: 0.4, 95% CI: 0.2 – 0.9), and fresh preparation of food before feeding (OR: 0.1, 95% CI: 0.08 – 0.3) were strongly associated with reduced food contamination, while there was no or only weak evidence that reheating of stored food and safe storage of food reduced contamination. The reduction in food contamination was larger when food hygiene behaviors were practiced in combination. Conclusions Adoption of single food hygiene practices showed limited potential and a combined practice of multiple food hygiene behaviors is needed to achieve a substantial reduction of complementary food contamination. Funding Sources The German Ministry for Education and Research (BMBF) is the primary funder for the FAARM trial. FAARM's Food Hygiene to reduce Environmental Enteric Dysfunction (FHEED) work was financially supported by Deutsche Forschungsgemeinschaft (DFG) and Foundation Fiat Panis.
10
Montaldo, Caterina, Matteo Erriu, Francesca Maria Giovanna Pili, Carla Peluffo, Annalisa Nucaro, Germano Orrù, and Gloria Denotti. "Microbial Changes in Subgingival Plaque and Polymicrobial Intracellular Flora in Buccal Cells after Fixed Orthodontic Appliance Therapy: A Preliminary Study." International Journal of Dentistry 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/679312.
Full textAbstract:
The oral ecosystem is strictly related to a balance maintained by specific niches recognized as sites, where oral bacteria can metabolize avoiding the immune system response. The oral bacteria species that colonize the ecological niches vary during fixed orthodontic treatment, with a prevalence of periodontal bacterial species. Qualitative analysis of five periodontal pathogens was used to investigate the microbial colonization rate in the crevice and buccal epithelial cells. The presence of inadequate oral hygiene was considered as a modulation variable for microbial colonization. Statistical analysis was performed by Fisher’s exact test, ANOVA, and Pearson correlation. A value lower than 0.05 was assumed as statistically significant.Tannerella forsythiawas the only periodontal pathogen detected with a statistically admissible frequency. The positivity forTannerella forsythiawas correlated to sampling time and oral hygiene motivation. In buccal epithelial cells, both factors contributed to microbial decrease (), whereas, in crevice, oral hygiene motivation promoted a decrease in the microbial colonization rate (). According to microbiological findings, it is possible to identify how correct motivation for oral hygiene is more than enough to modulate or to avoid an upset of the oral ecosystem balance in early stages of orthodontic treatment.
11
Bukowski, John A., and R. Jeffrey Lewis. "Is the Hygiene Hypothesis an Example of Hormesis?" Nonlinearity in Biology, Toxicology, Medicine 1, no. 2 (April 1, 2003): 154014203914343. http://dx.doi.org/10.1080/15401420391434306.
Full textAbstract:
The “hygiene hypothesis” has been suggested to explain the rising incidence of allergic disorders in developed countries. The postulated mechanism is that infectious and/or microbial agents stimulate the immune system toward Th1 (allergy fighting) rather than Th2 (allergy promoting) response. This paper reviews the evidence related to early life infectious/microbial exposures and subsequent atopic disorders and evaluates whether these data suggest a hormetic effect. Our review indicates an insufficient and contradictory association for bacterial/viral infections, with protective effects being either absent or specific to certain infections and/or populations. Chronic, heavy parasitic burdens appear to confer protection against atopic disorders, but are associated with considerable pathology. Moreover, light parasitic burden may increase allergic responses (i.e., no “low dose” beneficial effect). In contrast, there is consistent evidence that general microbial exposures, particularly gut commensals, may be protective against allergy development, which is consistent with a hormetic effect (i.e., potentially beneficial effects at low doses and detrimental effects at high levels). Conclusion: General microbial exposures in relation to the “hygiene hypothesis” may represent a hormetic effect, although further research with more rigorous study methods (i.e., prospective designs and measurement of exposure timing, dose, route, etc.) are needed.
12
Ronitawati, Putri, Nadina Karima, Vitria Melani, Mertien Sa'pang, and Rachmanida Nuzrina. "CERMIN EDUKASI MENINGKATKAN PENGETAHUAN DAN SIKAP HIGIENE PERSONAL PENJAMAH MAKANAN." JURNAL RISET GIZI 9, no. 1 (June 1, 2021): 59–65. http://dx.doi.org/10.31983/jrg.v9i1.6443.
Full textAbstract:
Background: Personal hygiene is the basic principle of foodservice. Poor personal hygiene practices can lead to increase risk of microbial contamination in food. The personal hygiene of Islamic boarding schools’ food handlers are still low related to lack of knowledge. It caused by various factors, such as knowledge, attitudes, education, length of work, and habits on processing foodObjective: To examine the effect of mirroring education on the personal hygiene’s knowledge and attitudes of Islamic boarding school food handlers’ in Jombang.Methods: A pre-experimental study with a pretest-posttest group design. Total sampling were 41 food handlers in Islamic boarding school in Jombang. Data were analyzed by Paired Sample T-test and Wilcoxon test.Results: The age distribution of the respondents were 2,4% as the oldest age (58 years old) and 7,3% as the youngest age (17 years old), 26 respondents (63,4%) had working period 4 years and 22 people (53,7%) with low education. Knowledge and attitude about personal hygiene before and after education were significantly different (p=0, 01), also There were differences in knowledge and attitude about personal hygiene before and one week after education (p=0,01).Conclusion: Mirroring education can improve personal hygiene’s knowledge and attitudes of food handlers.
13
Achinas, Spyridon, Nikolaos Charalampogiannis, and Gerrit Jan Willem Euverink. "A Brief Recap of Microbial Adhesion and Biofilms." Applied Sciences 9, no. 14 (July 12, 2019): 2801. http://dx.doi.org/10.3390/app9142801.
Full textAbstract:
Food and beverage industries operate their production units under stringent hygiene standards to verify high-quality products. However, the presence of biofilms can cause hygienic problems in the industries in the case of pathogenic organisms. Microorganisms can form biofilms, which are resistant to cleaning and disinfection. Microorganisms in biofilms are closely packed in a matrix that acts as a barrier to cleaning and disinfection. Biofilms are observed in processing equipment and open surfaces, resulting in food safety problems or weakening of production efficiency. This review provides a recap of the biofouling process, including the production mechanisms and control techniques of microbial adhesion. Microbial adhesion and colonization are the sine qua non of the establishment of bacterial pathogenesis and this report focuses on their prevention.
14
Jeewon, Rajesh, Seerauj Nouvishika, Dauharry Kumar, and Ahinsa Jheelan-Ramchandur. "An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling." Current Research in Nutrition and Food Science Journal 5, no. 1 (April 11, 2017): 06–14. http://dx.doi.org/10.12944/crnfsj.5.1.02.
Full textAbstract:
Foodborne diseases have always been linked to numerous food manufacturing elements and home practices of purchasers and the latter does play a critical role in disease prevention. Consumers have the ultimate responsibility for handling and storing food safely and take adequate safety precautions when preparing and consuming food at home to avoid health related problems associated with microbial hazards. The objectives of this survey were to evaluate current knowledge of consumers pertaining to food hygiene and food safety concepts as well as to assess food handling practices that residents adopt to reduce microbial hazards in the domestic environment. A sample of 300 Mauritian residents were selected to participate in a questionnaire based survey. Questions in the questionnaire were based on hygienic practices with respect to food handling, food safety and personal hygiene. SPSS (Statistical Package for Social Sciences) was used to analyze the results and Microsoft excel was used to generate pie charts, and bar charts. The results obtained demonstrated that the level of knowledge pertaining to food safety and food hygiene and how to reduce microbial hazards were above average. Majority of the residents were knowledgeable about major aspects related to proper food handling behaviors but need more education pertaining to the use of thermometers to check for food temperature. The nature of the risk, personal and environmental factors (psychological, demographic and socio-economic factors, cultural and economic) were found to be the factors affecting food safety behaviors among consumers. Consumers can become more motivated to improve their behaviors if they are made aware of the impact of risky practices. Although, most consumers had basic knowledge pertaining to food safety, food hygiene and food handling practices, it is important to continually inform consumers about safe food handling practices through various channels.
15
Belstrøm, D., M. L. Sembler-Møller, M. A. Grande, N. Kirkby, S. L. Cotton, B. J. Paster, S. Twetman, and P. Holmstrup. "Impact of Oral Hygiene Discontinuation on Supragingival and Salivary Microbiomes." JDR Clinical & Translational Research 3, no. 1 (July 31, 2017): 57–64. http://dx.doi.org/10.1177/2380084417723625.
Full textAbstract:
The purpose of the present study was to characterize and compare supragingival and salivary microbiotas during a 10-d period of oral hygiene discontinuation. We tested the hypothesis that the composition of the salivary microbiota will reflect local microbial changes associated with accumulated biofilm formation and maturation. Pooled supragingival plaque ( n = 145) and stimulated saliva ( n = 145) samples were collected and plaque and gingival indices were recorded from 29 orally healthy individuals at baseline, during oral hygiene discontinuation (days 4, 7, and 10), and 14 d after resumption of oral hygiene. Supragingival and salivary microbiotas were processed by next-generation sequencing (Human Oral Microbe Identification using Next Generation Sequencing) and microbial community profiles were compared. Microbial composition of supragingival plaque samples collected after 4, 7, and 10 d of oral hygiene discontinuation, as well as 14 d after reuptake of oral hygiene, differed significantly from baseline samples, by a 3-fold increase in relative abundance Leptotrichia species and a 2-fold decrease in Streptococcus species (adjusted P < 0.01). In saliva samples, a significant increase in relative abundance of Leptotrichia species (adjusted P < 0.01) was evident at day 7 but completely reversed 14 d after resumption of oral hygiene. While the salivary microbiota was resistant to accumulated local biofilm formation, data from this study showed that compositional changes of supragingival microbiotas were not reversed 14 d after resumption of oral hygiene, despite the restoration of plaque to baseline levels. ( ClinicalTrials.gov UCPH_OI_002, NCT02913235). Knowledge Transfer Statement: Data from this study showed compositional changes of supragingival microbiotas as a consequence of a 10-d period of oral hygiene discontinuation, that was not reversed 14 d after resumption of oral hygiene. Notably, oral hygiene discontinuation was associated with a significant increase in relative abundance of potential cariogenic Leptotrichia species and a decrease in Streptococcus species. Thus, findings from this study highlight the necessity of regular oral hygiene in the maintenance of oral homeostasis.
16
Sekoai, Patrick T., Shiqi Feng, Wenwen Zhou, Wing Y. Ngan, Yang Pu, Yuan Yao, Jie Pan, and Olivier Habimana. "Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices." Microorganisms 8, no. 4 (April 17, 2020): 579. http://dx.doi.org/10.3390/microorganisms8040579.
Full textAbstract:
Hong Kong’s wet markets play a crucial role in the country’s supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong’s wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong’ wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.
17
Pistelok, Franciszek, Alina Pohl, Tomasz Stuczyński, and Bogusław Wiera. "Using ATP tests for assessment of hygiene risks." Ecological Chemistry and Engineering S 23, no. 2 (June 1, 2016): 259–70. http://dx.doi.org/10.1515/eces-2016-0018.
Full textAbstract:
AbstractAdenosine-5’-triphosphate (ATP) is a high-energy molecule playing a role of universal energy carrier used in cell metabolism. Since ATP is present in both prokaryotic and eukaryotic cells, this coenzyme can be used to determine a hygiene state. During last decade there has been a significant growth of practical applications of ATP measurements. ATP tests are commonly used for an assessment of hygienic conditions in food industry, residential buildings and hotels. In comparison with traditional and time-consuming laborious microbial analysis the measurement of ATP provides a quick indicative on-site data, characterizing microbial and organic contamination to support decision-making with regards to adequate corrective and preventive actions. This paper demonstrates applications of ATP in practice and, particularly, in water treatment technology and wastewater processing. The review highlights opportunities for using the test for the optimization of water treatment facilities and pipe networks functioning in order to assess wastewater toxicity and wastewater treatment process efficiency. Other areas of application are also addressed. The review of literature indicates that ATP used in different areas of industry can be considered as a diagnostic method - complement the classical methods - useful for identification of hygiene risks as well as a tool for a real-time management of health and environmental risks.
18
Mummolo, Stefano, Alessandro Nota, Silvia Caruso, Vincenzo Quinzi, Enrico Marchetti, and Giuseppe Marzo. "Salivary Markers and Microbial Flora in Mouth Breathing Late Adolescents." BioMed Research International 2018 (2018): 1–8. http://dx.doi.org/10.1155/2018/8687608.
Full textAbstract:
Objective. This is a 6-month observational case-control study that aims to estimate plaque index (PI), salivary flow, buffering capacity of saliva, and specific Streptococcus mutans (S. mutans) and Lactobacillus rates in a mouth breathing late adolescents sample, after a professional oral hygiene procedure and home oral hygiene instructions. Subjects and Methods. A sample of 20 mouth breathing late adolescents/young adults (average: 19.2±2.5; range: 18–23 years) and a matched control group of nose breathing subjects (average: 18.3±3.2; range 18–23 years) were included in the study. All the participants were subjected to a professional oral hygiene procedure and appropriate home oral hygiene instructions (t0). After three months (t1) and six months (t2), the PI, salivary flow, buffering capacity of saliva, and S. mutans and Lactobacilli rates were recorded. Results. The mean buffering capacity of saliva and the salivary flow rate showed no significant difference between the two groups, all over the observational period. For PI, a significantly higher mode (score 1 of PI) was observed in the study group at t1 (score 0 = 35% of subjects; score 1 = 60%; score 2 = 5%) and t2 (score 1 = 65% of subjects, score 2 = 35%), with respect to control group. Furthermore, mouth breathing subjects show a significant 4 times higher risk to develop S. mutans CFU > 105 (CI lower limit: 0.95; CI upper limit: 9.48; chi-square: 4.28; p=0.03), with respect to the control subjects. Conclusions. Mouth breathing late adolescents show a significantly higher risk to develop S. mutans CFU > 105 and an increased level of PI. Interceptive orthodontic treatments in growing subjects, like palatal expansion, are encouraged to improve the nasal air flow. In older subjects, orthodontic treatments should be performed with removable appliances like clear aligners, in order to allow a better oral hygiene level.
19
Lee, Jee Hye. "An Investigation of Factors that Influence Hygiene Practices at a Small Day Care Center." Journal of Food Protection 81, no. 1 (December 28, 2017): 158–64. http://dx.doi.org/10.4315/0362-028x.jfp-17-163.
Full textAbstract:
ABSTRACT The aim of this study was to explore factors that influence hygiene practices at small day care centers. It examines the effect of food hygiene training on hygiene practices and investigates the correlations between the hygienic status of food handlers' hands and that of kitchen utensils. Furthermore, it determines the influences of demographic and facility-related factors on hygiene practices in small day care centers. A total of 56 food handlers at 49 day care centers in the Gyeongnam area of South Korea participated in hygiene training. The results of the study showed that after two training sessions, the ATP bioluminescence levels of knives (P < 0.01), cutting boards (P < 0.01), food handlers' hands (P < 0.001), and UV disinfection cabinets (P < 0.01) decreased. After training, the total scores on the inspection checklist were significantly improved (P < 0.05). Strong associations between the microbial quality of hands and kitchen utensils were seen. Classification and regression tree analysis identified important factors that influence hygiene practices at small food service kitchens, such as status of registration with the government certification authority, length of food handlers' working experience and their age, and maximum number of people served. This study helps to broaden our knowledge of food hygiene issues in small day care centers.
20
OGUNSHE, A. A. O., A. A. ADEOLA, and V. O. ADETUNJI. "HAZARD ANALYSIS CRITICAL CONTROL POINTS OF FARMYARD PRODUCTION OF WARA «¤?? A POPULAR NIGERIAN CATTLE MILK FOOD." Journal of Agricultural Science and Environment 15, no. 1 (March 2, 2016): 69–82. http://dx.doi.org/10.51406/jagse.v15i1.1477.
Full textAbstract:
Hazard Analysis Critical Control Points of the production methods of farmyard-processed Nigerian wara were determined using survey studies and oral interviews. Low to moderate sources of microbial hazards included boiling of fresh cowmilk containing Calotropis procera extracts, transfering of moulded wara into boiled cowmilk whey, included addition of crushed Calotropis procera leaves and stem to fresh cowmilk and transporting wara to market for sale and packaging of wara for sale. High sources of microbial hazards were manual milking of several cows to obtain fresh milk samples, and collection of milk samples from different cows in same containers. Significant preventive control of the identified microbial hazards for wara were- keeping of cows in hygienic farmyards, non-milking of mas- titic / ill cows, proper hygiene by food handlers, usage of clean processing materials, wholesome wa- ter samples and hygienic processing conditions. There is need for effective HACCP for quality control and assurance of farmyard-produced Nigerian wara.
21
Jun, Shelly, Kelsea Drall, Brittany Matenchuk, Cara McLean, Charlene Nielsen, Chinwe Obiakor, Aaron van der Leek, and Anita Kozyrskyj. "Sanitization of Early Life and Microbial Dysbiosis." Challenges 9, no. 2 (December 18, 2018): 43. http://dx.doi.org/10.3390/challe9020043.
Full textAbstract:
Childbearing and infant care practices have dramatically evolved since the 15th century. Shifting away from traditional home-based experiences, with the emergence of the microbial aware era and the hospital as a quintessential sanitizing machine, early life has now long been characterized as a condition to be medically managed. Paradoxically, this ‘germ-free’ march towards a healthier early life environment has opened the door to greater microbial susceptibility and dysbiosis. Many studies have now established that infant exposure to excessive sanitation and hygiene regimens are associated with an increased risk for and onset of childhood immune system diseases. In this paper, we explore the ways in which biomedical-centered efforts to enhance early life have come at a cost to planetary health, in relation to infant microbial succession. We examine three major areas of early life that have been subject to the ‘ripple effect’ of hygiene and sanitation concerns—childbirth, home environment, and breastfeeding.
22
Agustini, Ni Ketut Sri, I. Nengah Kencana Putra, and Dewa Gde Mayun Permana. "STUDI CEMARAN MIKROBA PADA PRODUK PANGAN TRADISIONAL “LAWAR PUTIH DAGING BABI” DI KECAMATAN DENPASAR UTARA." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 1 (May 4, 2020): 20. http://dx.doi.org/10.24843/itepa.2020.v09.i01.p03.
Full textAbstract:
The aim of this study was to know microbial contamination of white lawar pork and hygiene sanitation practices in some restaurants that sell white lawar pork in North Denpasar subdistrict. The study used a survey method with simple random sampling technique. Sampling was carried out in several restaurants in the North Denpasar subdistrict. The result from this research was served in table, and the data was analyzed by descriptive method. The variables observed were total microbes, E.coli, and Staphylococcus aureus. The results showed that as 45% of white lawar comply the total microbial requirements of processed meat with heat treatment in Indonesia (< 1x106 koloni/g), 100% lawar did not comply the requirements of E.coli in processed meat with heat treatment in Indonesia, and 100% white lawar had comply the requirements of Staphylococcous aureus in processed meat with heat treatment in Indonesia. 100% of lawar is processed in the morning. The practice of sanitation and hygiene at restaurants in the district of Denpasar Utara is quite good.
Keywords: white lawar, microbial contamination, hygiene sanitation
23
Pyz-Łukasik, Renata, Przemysław Knysz, and Michał Gondek. "Hygiene Quality and Consumer Safety of Traditional Short- and Long-Ripened Cheeses from Poland." Journal of Food Quality 2018 (August 9, 2018): 1–7. http://dx.doi.org/10.1155/2018/8732412.
Full textAbstract:
The aim of this study was the assessment of the microbiological quality of three types of traditional cheeses which are produced from raw and pasteurized cow’s milk. Two types of cheeses were of the short-ripened type, and one cheese was long-ripened. A microbial examination was conducted for the presence of Salmonella spp. and Listeria monocytogenes microorganisms and the count of aerobic, psychrotrophic, lactic acid bacteria, and coliform bacteria, as well as Escherichia coli, Enterobacteriaceae, Enterococcus spp., Staphylococcus spp., and yeasts. The examined cheeses did not fulfill the microbial criteria for food safety (presence of L. monocytogenes) and process hygiene (exceeded allowable levels of E. coli and coagulase-positive Staphylococcus). The levels of coliform bacteria, E. coli, and Enterobacteriaceae and the presence of Enterococcus faecalis determined in the three examined cheese types indicated that insufficient hygiene procedures were used during the production process. The results of the study indicate that the examined cheeses did not fulfill the microbial criteria for food safety and process hygiene according to the legislation. It is necessary to introduce correction procedures as indicated in the current report.
24
Stellwagen, Anna, Cheryl MacGregor, Roger Kung, Aristides Konstantopoulos, and Parwez Hossain. "Personal hygiene risk factors for contact lens-related microbial keratitis." BMJ Open Ophthalmology 5, no. 1 (September 2020): e000476. http://dx.doi.org/10.1136/bmjophth-2020-000476.
Full textAbstract:
ObjectiveMicrobial keratitis is a sight-threatening complication of contact lens wear, which affects thousands of patients and causes a significant burden on healthcare services. This study aims to identify compliance with contact lens care recommendations and identify personal hygiene risk factors in patients who develop contact lens-related microbial keratitis.Methods and analysisA case–control study was conducted at the University Hospital Southampton Eye Casualty from October to December 2015. Two participant groups were recruited: cases were contact lens wearers presenting with microbial keratitis and controls were contact lens wearers without infection. Participants underwent face-to-face interviews to identify lens wear practices, including lens type, hours of wear, personal hygiene and sleeping and showering in lenses. Univariate and multivariate regression models were used to compare groups.Results37 cases and 41 controls were identified. Showering in contact lenses was identified as the greatest risk factor (OR, 3.1; 95% CI, 1.2 to 8.5; p=0.03), with showering daily in lenses compared with never, increasing the risk of microbial keratitis by over seven times (OR, 7.1; 95% CI, 2.1 to 24.6; p=0.002). Other risks included sleeping in lenses (OR, 3.1; 95% CI, 1.1 to 8.6; p=0.026), and being aged 25–39 (OR, 6.38; 95% CI, 1.56 to 26.10; p=0.010) and 40–54 (OR, 4.00; 95% CI 0.96 to 16.61; p=0.056).ConclusionThe greatest personal hygiene risk factor for contact lens-related microbial keratitis was showering while wearing lenses, with an OR of 3.1, which increased to 7.1 if patients showered daily in lenses. The OR for sleeping in lenses was 3.1, and the most at-risk age group was 25–54.
25
Дуев, R. Duev, Кунин, V. Kunin, Сидоров, and Ya Sidorov. "The State of oral Hygiene and Denture Using Various Hygiene Products." Journal of New Medical Technologies 22, no. 2 (February 25, 2015): 77–82. http://dx.doi.org/10.12737/11840.
Full textAbstract:
The use of solutions of chlorhexidine for hygienic measures creates a number of side effects: change the color of the teeth and the mucous membranes, desquamation, taste disturbance, dysbiosis overgrowth in the mouth. These effects can lead to further aggravation of the condition, it limits the indications for long-term use of chlorhex-idine.At present preference is given to tools made of natural ingredients that contain vitamins, macro - and trace minerals, chlorophyll, volatile and other vital biologically active substances affect the metabolic processes. They have the positive anti-microbial, anti-inflammatory, hemostatic, healing and analgesic effects; they are not inferior in efficiency of synthetic drugs. At the same time they are safe, accessible and affordable, which is important for the elderly and senile age. In this paper a comparative characterization of the state of oral hygiene and denture in elderly patients with complete and partial loss of teeth is presented. Despite the high clinical and laboratory findings, the prepared tools are often not available for this group of patients for financial reasons. As result these patients not undertake any hygienic measures. The proposed hygienic means for rinsing the oral cavity and treatment dentures have low cost, available for most patients and have a high clinical efficacy, it is confirmed by microbiological methods.
26
Kabwanga, Ismail T., Atila Yetişemiyen, and Shakira Nankya. "DAIRY INDUSTRIAL HYGIENE: A REVIEW ON BIOFILM CHALLENGES AND CONTROL." International Journal of Research -GRANTHAALAYAH 6, no. 2 (February 28, 2018): 268–73. http://dx.doi.org/10.29121/granthaalayah.v6.i2.2018.1570.
Full textAbstract:
The development of biofilms and the microbial biofilm adherence into the production equipment and facilities used in the dairy industry is a critical issue that needs to be addressed. Biofilms lead to the contamination of food by pathogenic and spoilage m/os. The microbes cause both company loses due to unsafe spoilt products, equipment depreciation and death of consumers under severe pathogenic out breaks. Biofilms may also lead to a failure of anti- microbial therapy hence major threats to modern medicine. Biofilm formation however is a dynamic process with different mechanisms involved in the biofilm growth. Raw milk provides an ideal medium for the formation of a biofilm as it contains bacteria and is nutrient-rich. This paper gives highlights regarding microbial sources, challenges, biofilm control strategies that include but not limited to physical, mechanical, enzymatic and chemical methods for the effective control of formation and or eradicate biofilm in the dairy industry.
27
Das, Sujoy K., Akhil R. Das, and Arun K. Guha. "Gold Nanoparticles: Microbial Synthesis and Application in Water Hygiene Management." Langmuir 25, no. 14 (July 21, 2009): 8192–99. http://dx.doi.org/10.1021/la900585p.
Full text
28
Rook, Graham A. W., and Sally F. Bloomfield. "Microbial exposures that establish immunoregulation are compatible with targeted hygiene." Journal of Allergy and Clinical Immunology 148, no. 1 (July 2021): 33–39. http://dx.doi.org/10.1016/j.jaci.2021.05.008.
Full text
29
Bublii, T. D., and L. I. Dubovaya. "ROLE OF INDIVIDUAL HYGIENE IN TREATMENT OF PATIENTS WITH DENTURE-RELATED STOMATITIS." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 20, no. 2 (July 6, 2020): 203–6. http://dx.doi.org/10.31718/2077-1096.20.2.203.
Full textAbstract:
Removable orthodontic appliances can be among the causes of microbial irritation in the oral cavity. The aim of the present study was to assess the oral hygiene status of patients with denture-related stomatitis. We carried out comprehensive dental checkup of 17 patients aged 51 to 69 years with denture-related stomatitis was performed. A bacterioscopic laboratory examination was performed for all patients. The denture hygiene index by E. Ambjörnsen has been determined. Denture-related stomatitis of the patients examined was manifested by various clinical signs. The species composition of the oral microflora when wearing removable dentures deviated from normal values. The Candida fungi were revealed in 13 (76.47%) cases; actinomycetes were recorded in 7 (42.2%) cases. We found that 82.35% of the patients with manifestations of denture-related stomatitis did not follow adequate oral hygienic. The study has shown that 3 (17.64%) cases were assessed as having satisfactory hygienic status. Poor denture hygiene (HI = 2.66) was observed in 5 (29.41%) of the cases. The unsatisfactory hygienic status of the dentures was recorded in 9 (52.94%) of cases and averaged 2.2. 15 (88.23%) patients were unaware of the importance of proper denture cleaning and did not use the hygiene algorithm in full. 3 (17.76%) patients did not did not remove dentures at nights, all the patients did not have a special double-sided brush. Only 5 (29.41%) of the respondents used dental elixirs fro mouth rinsing on regular basis. The results have demonstrated the importance of regular adequate care of dentures and strict adhering to an individual hygiene algorithm in full in order to prevent the occurrence of inflammatory processes in the oral cavity. The prevention is a key approach in the prophylaxis of side effects, which might be caused by dental appliances.
30
MORI, MIHO, YOSHIKAZU SAKAGAMI, MEGUMI TANAKA, RYO INOUE, and TORU JOJIMA. "Analysis of the Relationship of Microbial Contamination with Temperature and Cleaning Frequency and Method of Domestic Refrigerators in Japan." Journal of Food Protection 83, no. 7 (June 23, 2020): 1234–40. http://dx.doi.org/10.4315/0362-028x.jfp-19-322.
Full textAbstract:
ABSTRACT Hygiene management of domestic refrigerators is an important aspect of food poisoning prevention. The aim of the present study was to confirm the relationship between microbial contamination and hygiene management by measuring microbial levels and investigating temperature and cleaning frequency and method of domestic refrigerators in Japan. We analyzed three internal sections (the egg compartment, bottom shelf, and vegetable drawer) of 100 domestic refrigerators in Japan. Salmonella, Listeria monocytogenes, and Yersinia enterocolitica were not found in any of the refrigerators, but coliforms and Escherichia coli were detected in more than one household, and Staphylococcus aureus was the most frequently isolated pathogen. The prevalences of these microorganisms had similar tendencies in all three sections sampled and were highest in the vegetable drawer. The temperature distribution in the refrigerators was also investigated, and a temperature >6.1°C (improper temperature) was found in 46.2% of the areas surveyed. Only 17% of the respondents cleaned their refrigerators monthly or more often, and this frequency was lower than that reported in other countries. Fifty percent of the respondents used only water to clean the refrigerator, 10% used only an alcohol or disinfecting wipe, and 8% used only a dry cloth. Although no significant correlations were found between microbial contamination and temperatures in refrigerators, correlations were found between microbial contamination and refrigerator cleaning frequency and/or method. To our knowledge, this is the first detailed survey concerning relationships between microbial contamination and hygiene management in domestic refrigerators in Japan. The data obtained can be used to promote food poisoning management in Japanese households. HIGHLIGHTS
31
Yasuda, Yasuki, Yoko Matsumura, Kazuki Kasahara, Noriko Ouji, Shigeki Sugiura, Keiichi Mikasa, and Eiji Kita. "Microbial exposure early in life regulates airway inflammation in mice after infection with Streptococcus pneumoniae with enhancement of local resistance." American Journal of Physiology-Lung Cellular and Molecular Physiology 298, no. 1 (January 2010): L67—L78. http://dx.doi.org/10.1152/ajplung.00193.2009.
Full textAbstract:
The immunological explanation for the “hygiene hypothesis” has been proposed to be induction of T helper 1 (Th1) responses by microbial products. However, the protective results of hygiene hypothesis-linked microbial exposures are currently shown to be unlikely to result from a Th1-skewed response. Until now, effect of microbial exposure early in life on airway innate resistance remained unclear. We examined the role of early life exposure to microbes in airway innate resistance to a respiratory pathogen. Specific pathogen-free weanling mice were nasally exposed to the mixture of microbial extracts or PBS (control) every other day for 28 days and intratracheally infected with Streptococcus pneumoniae 10 days after the last exposure. Exposure to microbial extracts facilitated colonization of aerobic gram-positive bacteria, anaerobic microorganisms, and Lactobacillus in the airway, compared with control exposure. In pneumococcal pneumonia, the exposure prolonged mouse survival days by suppressing bacterial growth and by retarding pneumococcal blood invasion, despite significantly low levels of leukocyte recruitment in the lung. Enhancement of airway resistance was associated with a significant decrease in production of leukocyte chemokine (KC) and TNFα, and suppression of matrix metalloproteinase (MMP-9) expression/activation with enhancement of tissue inhibitor of MMP (TIMP-3) activation. The exposure increased production of IFN-γ, IL-4, and monocyte chemoattractant-1 following infection. Furthermore, expression of Toll-like receptor 2, 4, and 9 was promoted by the exposure but no longer upregulated upon pneumococcal infection. Thus, we suggest that hygiene hypothesis is more important in regulating the PMN-dominant inflammatory response than in inducing a Th1-dominant response.
32
Botondi, Rinaldo. "Hygiene behavior assessment of a hazelnut processing plant." British Food Journal 121, no. 2 (February 4, 2019): 400–410. http://dx.doi.org/10.1108/bfj-03-2018-0175.
Full textAbstract:
PurposeThe purpose of this paper is to evaluate the possible microbiological contamination in terms of total counts and representative microbial groups found in the hazelnuts as well as in work areas and on the working surfaces of a hazelnut processing plant.Design/methodology/approachSome microbiological parameters related to the manufacturing process (e.g. aerobic colony count yeast and fungi) were evaluated. Indoor air samples were tested in order to evaluate the possible contamination of fungal strains (i.e. mycotoxin producing fungi).FindingsThe results showed that the highest values (>of 500 CFU/m3) for bacteria and fungi were only observed in the shelling and sorting areas. Some species such as Aspergillus and Penicillium (potential mycotoxin-producers) as well as some noxious colonies ofAspergillus fumigatuswere detected along the processing line. No occurrence of aflatoxins was observed in the finished product. Microbial loads obtained through surface analyses were in accordance to the reference data.Originality/valueThe aim of this study was to monitor and improve the procedures currently used in a hazelnut processing plant.
33
Pyz-Łukasik, Renata, and Waldemar Paszkiewicz. "Hygiene assessment of sheep slaughter cycle." Bulletin of the Veterinary Institute in Pulawy 58, no. 2 (June 1, 2014): 243–46. http://dx.doi.org/10.2478/bvip-2014-0036.
Full textAbstract:
Abstract The purpose of the study was to determine microbial contamination of mutton carcass surface with regard to the number of the slaughtered animals. The total bacterial load and Enterobacteriaceae and enterococci counts were determined. Sampling for microbiological analysis as well as detection and enumeration of each microorganism group were performed according to the Polish Standards. No significant effect of the order of the slaughtering animals during the slaughter day on total bacterial count on mutton carcass surfaces was found. The overall bacterial contamination of mutton carcasses were between 1.0 × 103 cfu/cm2 (3.0 log - stage I) and 2.5 × 103 cfu/cm2 (3.4 log - stage III). No significant difference among the slaughter cycles, as indicated by total microbial numbers was observed. The obtained daily mean log values ranged from 4.7 × 102 (2.67 log) and 7.6 × 103 (3.88 log) cfu/cm2. The daily log mean values were lower than the maximal bacteria count (M) set out for hygiene standard of sheep slaughter process by the Commission Regulation 2073/2005. Bacteria belonging to the Enterobacteriaceae family were recovered from 21 (65.6%) samples while enterococci were identified in 28 (87.5%) samples. In most cases, significant differences in the level of contamination with bacteria isolated from the carcasses at each stage of a daily slaughter cycle, were not observed. At stage III, significantly higher levels of bacterial contamination (0.86 and 1.31 log cfu/cm2 respectively) were established as compared to stage I (0.37 and 0.58 log cfu/cm2 respectively). There were no Salmonella-positive samples determined. Importantly, the number of slaughtered animals during a slaughter day did not influence bacterial contamination on carcass surface if the successful application of HACCP control system was combined with the implementation of optimal sanitary supervision.
34
Ngan, Wing Yui, Subramanya Rao, Long Chung Chan, Patrick T. Sekoai, Yang Pu, Yuan Yao, Aster Hei Yiu Fung, and Olivier Habimana. "Impacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong." Microorganisms 8, no. 12 (December 7, 2020): 1941. http://dx.doi.org/10.3390/microorganisms8121941.
Full textAbstract:
Accessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols.
35
Biranjia-Hurdoyal, Susheela, and Melissa Cathleen Latouche. "Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables." Canadian Journal of Infectious Diseases and Medical Microbiology 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/3574149.
Full textAbstract:
The aim was to study the bacterial load and isolate potential pathogens and food spoilage bacteria from kitchen tables, including preparation tables and dining tables.Methods. A total of 53 households gave their consent for participation. The samples were collected by swabbing over an area of 5 cm by 5 cm of the tables and processed for bacterial count which was read as colony forming units (CFU), followed by isolation and identification of potential pathogens and food spoilage bacteria.Result. Knowledge about hygiene was not always put into practice. Coliforms,Enterococcusspp.,Pseudomonasspp.,Proteusspp., andS. aureuswere detected from both dining and preparation tables. The mean CFU and presence of potential pathogens were significantly affected by the hygienic practices of the main food handler of the house, materials of kitchen tables, use of plastic covers, time of sample collection, use of multipurpose sponges/towels for cleaning, and the use of preparation tables as chopping boards (p<0.05).Conclusion. Kitchen tables could be very important source of potential pathogens and food spoilage bacteria causing foodborne diseases. Lack of hygiene was confirmed by presence of coliforms,S. aureus,andEnterococcusspp. The use of plastic covers, multipurpose sponges, and towels should be discouraged.
36
Wood, A. D., K. Howard, A. L. Mills, and P. E. V. Williams. "Total Enterobacteriaceae counts as an indicator of the internal hygiene of feed mills." Proceedings of the British Society of Animal Science 2001 (2001): 99. http://dx.doi.org/10.1017/s1752756200004816.
Full textAbstract:
Raw materials used in feed manufacture are contaminated with high (>104cfu/g) levels of enterobacteriaceae indicating the potential for contamination with pathogenic bacteria such as salmonella (Woodet al.2001). There is urgent need to reduce the contamination of animal feed with zoonoses such as salmonella and campylobacter. During manufacture of feedingstuffs, heat and moisture are used to process and sterilise feed but this can also provide conditions for microbial growth. High temperature treatment used to sterilise feed will not protect feedingstuffs from recontamination, if residual microbial contamination remains in the feed mill. It is essential to understand the influence of feed processing and the feed mill environment on the microbial contamination of feed.
37
Lorenzo, Fernando, Maria Sanz-Puig, Ramón Bertó, and Enrique Orihuel. "Assessment of Performance of Two Rapid Methods for On-Site Control of Microbial and Biofilm Contamination." Applied Sciences 10, no. 3 (January 21, 2020): 744. http://dx.doi.org/10.3390/app10030744.
Full textAbstract:
(1) Background: The validation of hygiene procedures in food industries is paramount to ensure that food contact surfaces are properly decontaminated before production. Rapid, sensitive and reliable tools are needed for routine hygiene validation in order to increase food safety levels. Two novel tools for biofilm detection (TBF 300) and detection of low levels of microbial contamination (FreshCheck) have been assessed. (2) Methods: Biofilms of relevant food pathogens: Listeria monocytogenes and Salmonella spp. were grown for 3 and 10 days to assess the performance of the biofilm detection product. Surfaces were inoculated with different levels of L. monocytogenes to determine the limit of detection of FreshCheck. (3) Results: TBF 300 visibly stained 3 days-old biofilms of both pathogens, containing 5.0–5.4 log CFU/cm2. FreshCheck showed a positive reaction with contamination levels as low as 10 CFU/cm2 for L. monocytogenes. (4) Conclusions: Assessment of the hygienic status of food contact surfaces before production can be greatly improved with the use of the two novel tools evaluated in this study. The detection of microorganisms’ presence at very low levels of contamination as well as identification of biofilm growth spots is available in a rapid and easy way, with a big potential contribution to food safety.
38
Miner, CA, HA Agbo, AP Dakhin, and P. Udoh. "Knowledge and Practices of Meat Hygiene among Meat Handlers and Microbial Profile of Meat in the Jos Abattoir, Plateau State." Journal of Epidemiological Society of Nigeria 3, no. 1 (July 26, 2020): 9–21. http://dx.doi.org/10.46912/jeson.7.
Full textAbstract:
Background: Meat handling and sanitation practices can have resultant effects on the quality of meat sold to the public. The study aimed to determine the knowledge and practices of meat hygiene amongst meat handlers. It also sought to determine the microbial profile of meat sold in the Jos abattoir of Plateau State. Methodology: It was a cross sectional study conducted among 128 butchers and meat handlers in the Jos abattoir selected by total population sampling technique. Data on knowledge and practice was collected using a semi-structured interviewer-administered questionnaire. Sampled meat products were analysed for bacterial load using Serial Dilution technique and bacterial pathogens identified by standard procedures. Epi Info statistical software was used for data analysis at a 95% confidence limit. Results: The mean age of respondents was 32.8 ± 10.4 years and all were males. A fair knowledge of meat hygiene was found among 55.5% of respondents while 8.6% were adjudged to have good meat hygiene practices. The mean bacterial load for sampled meat for sale was 2.5 x 103 ± 3.4 cfu/ml. Main bacterial isolates identified were Escherichia coli, Pseudomonas spp and Enterobacter spp.Conclusion: In this study knowledge of meat hygiene was mostly fair among respondents with a low level of meat hygiene practices and a high level of meat bacterial contamination. The study recommended training for meat handlers for hygiene maintenance, increased inspection of meat sold to the public and provision of standard facilities to ensure the maintenance of a good level of meat hygiene.
39
Wolff, Larry F., Bruce L. Pihlstrom, M. Bashar Bakdash, Erwin M. Schaffer, James R. Jensen, Dorothee M. Aeppli, and Carl L. Bandt. "Salt and Peroxide Compared with Conventional Oral Hygiene: II. Microbial Results." Journal of Periodontology 58, no. 5 (May 1987): 301–7. http://dx.doi.org/10.1902/jop.1987.58.5.301.
Full text
40
Meyer, Bernhard. "Does microbial resistance to biocides create a hazard to food hygiene?" International Journal of Food Microbiology 112, no. 3 (December 2006): 275–79. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.04.012.
Full text
41
Fonn, Desmond, and Lyndon Jones. "Hand hygiene is linked to microbial keratitis and corneal inflammatory events." Contact Lens and Anterior Eye 42, no. 2 (April 2019): 132–35. http://dx.doi.org/10.1016/j.clae.2018.10.022.
Full text
42
Bloomfield, SF. "Preventing infection in the home." British Journal of Infection Control 3, no. 3 (June 2002): 14–17. http://dx.doi.org/10.1177/175717740200300304.
Full textAbstract:
F undamental to controlling infection transmission in the home is the need to recognise it as an environment where all human activities occur, including food hygiene, hand hygiene and hygiene related to care of vulnerable groups. In recent years the concept of a risk assessment/risk reduction approach to hygiene has successfully controlled microbial risks in food and other manufacturing environments. To deliver hygiene policy with real health benefits it is now accepted that a risk-based approach must also be developed for the home. The first step, hazard characterisation, involves identifying sites and surfaces where pathogens most frequently occur, and whether they are likely to be present in numbers that represent an infectious dose. A risk assessment is then made by considering this information together with an assessment of the probability of human exposure to the hazard. Risk reduction is achieved by application of a suitable hygiene procedure at the appropriate time.
43
Scheffs, Bogna, and Agnieszka Marcinkowska. "The role of patients education in the hygiene of removable dentures – a case report." Prosthodontics 68, no. 1 (March 15, 2018): 95–100. http://dx.doi.org/10.5604/01.3001.0011.6810.
Full textAbstract:
Prosthetic treatment with removable dentures is long- lasting process, which requires from patients motivation and awareness about oral hygiene and proper maintantenance of dental prosthesis. Removable prosthesis wearers are much more susceptible to fungal and bacterial infections than people who do not use any dentures. Knowledge of negative influence of dental plaque, denture plaque and intraoral infections on oral and whole organism health is essential. Forcing patients, the role of oral hygiene and the need for follow- up care is an integral part of the treatment. Realization of this conditions enable specialists to get positive therapeutic effects. In addition, availability of numerous hygiene products provides effective protection against the negative effects of microbial infections. This paper presents cases of prosthetic rehabilitation of patients with unsatisfactory hygiene of removable prosthetic appliances. New dentures were prepared and focused on thorough education about appropriate handling and good oral hygiene maintenance. Improved hygiene and patients’ health awareness were observed.
44
Noor, Rashed. "Microbiological quality of commonly consumed street foods in Bangladesh." Nutrition & Food Science 46, no. 1 (February 8, 2016): 130–41. http://dx.doi.org/10.1108/nfs-08-2015-0091.
Full textAbstract:
Purpose – The purpose of this review is to narrate the microbiological quality of variety of street foods which are largely consumed by the Bangladeshi people of all ages. However, these foods are prone to microbial contamination. Most of the vendors lack the awareness on hygiene during preparing, processing or handling the foods. The insufficiency in regular microbiological analysis further casts the possibility of disease onset. The need of microbial analyses of these foods also remains unclear to the consumers, which, in turn, results in microbial infections and intoxications remaining unnoticed. Design/methodology/approach – The present review focused on the microbiological quality of the street foods projected from the locally conducted researches on street foods, and pondered on the possible management from a microbiological perspective for ensuring consumer safety. Findings – This paper provides comprehensive information on the microbiological quality of street foods, requirement of maintenance of hygiene by the vendors and consumers and the necessity of adopting proper management during food preparation. Originality/value – Demonstration of microbial prevalence in the street foods may bring imperative information on food safety and security. The conclusive message of this review is about the general consciousness on the microbiological aspects of street food contamination.
45
Sultana, Farjana, Mohiuddin Ahmed, Md Rezaul Karim, and Mokerrom Hassan. "Etiology of Deep Neck Infection and Determination of their Predisposing Factors and Microbial Pattern." Update Dental College Journal 6, no. 2 (March 1, 2017): 13–20. http://dx.doi.org/10.3329/updcj.v6i2.31723.
Full textAbstract:
Deep neck infection is an infection in the potential spaces and fascial planes of either with abscess formation or cellulitis .However some of may still result in fatal complications. This paper described the etiology of deep neck infection, their predisposing factors and microbial pattern. More than 50% subject of this study were of younger age group ( below 40 years) with male predominance (65%). Regarding the neck space submandibular space was the most commonly involved(32%). Etiology of neck abscess showed that odontogenic cause was the most common (60%) among the respondent, then come infected cyst, tumour. Among the predisposing factors of deep neck infection, Anaemia comprises the highest percentage (45.2%). Then comes diabetes and Liver disease, Oral hygiene, index relates with the odontogenic cause. Among the odontogenic cause patient (71.8%) had poor oral hygiene index. Regarding microbial pattern streptococcus was the highest predominance followed by Staphylococcus and E coli. This results correlates with the common dental infective microorganism which also stands for odontogenic cause of deep neck abscess. This study concluded that maintenance of good oral hygiene can prevent deep neck abscess and their devastating effect of Bangladeshi people.Update Dent. Coll. j: 2016; 6 (2): 13-20
46
Saad, Mazni, Toh Poh See, Mohd Faiz Foong Abdullah, and Norazmir Md. Nor. "Enhancing Regular Monitoring of Food-Contact Surface Hygiene with Rapid Microbial Kits." Asian Journal of Behavioural Studies 3, no. 11 (May 20, 2018): 75. http://dx.doi.org/10.21834/ajbes.v3i11.103.
Full textAbstract:
To ensure that food is always healthy and safe, food business operators utilize a simple and practical method of identifying and verifying microbes. This study looks at the practicality of an inexpensive and user-friendly microbial kit that evaluates the cleanliness level of 72 samples of food-contact surfaces (FCS) of food service establishments in two states of Malaysia. It detected 70% coliform contamination which suggests that food service operators may need to improve the cleanliness of FCS. It can be concluded that the microbial kit used is a practical self-check approach for determining the hygiene level of any food service operation and should be made mandatoryKeywords: Food safety; food-hygiene practices; microbial kits; food handlers eISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. http://dx.doi.org/10.21834/ajbes.v3i11.103
47
Priyal, G., Maji Jose, Shruti Nayak, Vidya Pai, and Sudeendra Prabhu. "Evaluation of efficacy of different tooth paste formulations in reducing the oral microbial load - An in vivo study." Biomedicine 41, no. 2 (September 7, 2021): 465–71. http://dx.doi.org/10.51248/.v41i2.1059.
Full textAbstract:
Introduction and Aim: Toothpastes are the most common preventive means in oral health care. Many commercially available dentifrices claim to have antimicrobial properties, but little research has been conducted to investigate these claims. Therefore, this study was conducted to evaluate the efficacy of different toothpaste formulations in reducing the oral microbial load.
Methodology: A total of six types of tooth pastes-4 herbal and 2 non-herbal- were assigned to a group of 20 subjects each, who used it for a period of six weeks. During the course of the study, at the end of 1st, 3rd and 6th week, subgingival plaque samples collected were subjected to microbial analysis.
Results: Microbial analysis identified colonies of organisms such as S. mitis, S. mutans, S. salivarius, Peptostreptococcus species, Prevotella species and Lactobacillus species. Colony forming units (cfu) calculated indicated a reduction in microbial load from 1st to 6th week of use of different tooth paste formulations. However statistical analysis of the results did not show significant differences between the groups (p>0.005).
Conclusion: The selected tooth paste formulations were effective in controlling the microbial load and therefore contributing to maintain good oral hygiene. However, practicing appropriate oral hygiene measures & brushing technique is of utmost importance in maintaining good oral health than the effectiveness of various ingredients in the toothpastes used.
48
de ACEITUNO, ANNA FABISZEWSKI, FAITH E. BARTZ, DOMONIQUE WATSON HODGE, DAVID J. SHUMAKER, JAMES E. GRUBB, JAMES W. ARBOGAST, JORGE DÁVILA-AVIÑA, et al. "Ability of Hand Hygiene Interventions Using Alcohol-Based Hand Sanitizers and Soap To Reduce Microbial Load on Farmworker Hands Soiled during Harvest." Journal of Food Protection 78, no. 11 (November 1, 2015): 2024–32. http://dx.doi.org/10.4315/0362-028x.jfp-15-102.
Full textAbstract:
Effective hand hygiene is essential to prevent the spread of pathogens on produce farms and reduce foodborne illness. The U.S. Food and Drug Administration Food Safety Modernization Act Proposed Rule for Produce Safety recommends the use of soap and running water for hand hygiene of produce handlers. The use of alcohol-based hand sanitizer (ABHS) may be an effective alternative hygiene intervention where access to water is limited. There are no published data on the efficacy of either soap or ABHS-based interventions to reduce microbial contamination in agricultural settings. The goal of this study was to assess the ability of two soap-based (traditional or pumice) and two ABHS-based (label-use or two-step) hygiene interventions to reduce microbes (coliforms, Escherichia coli, and Enterococcus spp.) and soil (absorbance of hand rinsate at 600 nm [A600]) on farmworker hands after harvesting produce, compared with the results for a no-hand-hygiene control. With no hand hygiene, farmworker hands were soiled (median A600, 0.48) and had high concentrations of coliforms (geometric mean, 3.4 log CFU per hand) and Enterococcus spp. (geometric mean, 5.3 log CFU per hand) after 1 to 2 h of harvesting tomatoes. Differences in microbial loads in comparison to the loads in the control group varied by indicator organism and hygiene intervention (0 to 2.3 log CFU per hand). All interventions yielded lower concentrations of Enterococcus spp. and E. coli (P < 0.05), but not of coliforms, than were found in the control group. The two-step ABHS intervention led to significantly lower concentrations of coliforms and Enterococcus spp. than the pumice soap and label-use ABHS interventions (P < 0.05) and was the only intervention to yield significantly fewer samples with E. coli than were found in the control group (P < 0.05). All interventions removed soil from hands (P <0.05), soap-based interventions more so than ABHS-based interventions (P < 0.05). ABHS-based interventions were equally as effective as hand washing with soap at reducing indicator organisms on farmworker hands. Based on these results, ABHS is an efficacious hand hygiene solution for produce handlers, even on soiled hands.
49
Okereafor, Kenneth, Iniobong Ekong, Ini Okon Markson, and Kingsley Enwere. "Fingerprint Biometric System Hygiene and the Risk of COVID-19 Transmission." JMIR Biomedical Engineering 5, no. 1 (September 8, 2020): e19623. http://dx.doi.org/10.2196/19623.
Full textAbstract:
Biometric systems use scanners to verify the identity of human beings by measuring the patterns of their behavioral or physiological characteristics. Some biometric systems are contactless and do not require direct touch to perform these measurements; others, such as fingerprint verification systems, require the user to make direct physical contact with the scanner for a specified duration for the biometric pattern of the user to be properly read and measured. This may increase the possibility of contamination with harmful microbial pathogens or of cross-contamination of food and water by subsequent users. Physical contact also increases the likelihood of inoculation of harmful microbial pathogens into the respiratory tract, thereby triggering infectious diseases. In this viewpoint, we establish the likelihood of infectious disease transmission through touch-based fingerprint biometric devices and discuss control measures to curb the spread of infectious diseases, including COVID-19.
50
Moropeng, Resoketswe Charlotte, Phumudzo Budeli, and Maggy Ndombo Benteke Momba. "An Integrated Approach to Hygiene, Sanitation, and Storage Practices for Improving Microbial Quality of Drinking Water Treated at Point of Use: A Case Study in Makwane Village, South Africa." International Journal of Environmental Research and Public Health 18, no. 12 (June 10, 2021): 6313. http://dx.doi.org/10.3390/ijerph18126313.
Full textAbstract:
This study assessed the impact of sanitation practices, hygienic and storage conditions on the quality of drinking water treated at point-of-use in Makwane Village. Subsequent to implementation of low-cost Household Water Treatment Devices which are the biosand filter with zeolite-silver (BSZ-SICG) and silver-impregnated porous pot (SIPP) filters in Makwane village, a structured questionnaire was designed to collect the following information: age of caretakers, number of children under the age of five, water storage conditions, sanitation amenities, and hygiene practices. Water quality from the sources to household level was assessed using culture-based and molecular techniques. The results revealed a significant association between the presence of Escherichia coli in treated drinking water with the age group of caregivers and the number of children ofless than the age of five [OR (95% CI) = 8.4737 (0.147–3.3497), p = 0.0141923 and OR (95% CI) = 9.1667 (0.1848–3.0159); p = 0.0165830, respectively]. Moreover, significant association was noted between hygiene practices (washing of hands with/without soap) and water quality in storage containers [OR (95% CI) = 16.000 (0.6763–3.9495), p = 0.0000125]. These findings further prove that there is still a dire need for reconsidering hygiene education in rural areas as the health benefits of water treated at point of use (POU) coupled with safe-storage condition interventions might not be guaranteed without proper hygiene. The results further highlighted the importance of washing hands in improving microbial quality of drinking water, which is the key factor for fighting against infectious diseases.