Articles de revues : « Food law Food safety Food hygiene »

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Ann Tamano Dollentas RN LPT, Jamie, et Fely Antes Habla , EdD. « FOOD HYGIENE AND SAFETY PRACTICES OF FOOD ESTABLISHMENTS ». International Journal of Advanced Research 9, n^o 5 (31 mai 2021) : 794–97. http://dx.doi.org/10.21474/ijar01/12904.

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

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FÆSTE, CHRISTIANE KRUSE, HELENE THORSEN RØNNING, UWE CHRISTIANS et PER EINAR GRANUM. « Liquid Chromatography and Mass Spectrometry in Food Allergen Detection ». Journal of Food Protection 74, n^o 2 (1 février 2011) : 316–45. http://dx.doi.org/10.4315/0362-028x.jfp-10-336.

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Food allergy is an important issue in the field of food safety because of the hazards for affected persons and the hygiene requirements and legal regulations imposed on the food industry. Consumer protection and law enforcement require suitable analytical techniques for the detection of allergens in foods. Immunological methods are currently preferred; however, confirmatory alternatives are needed. The determination of allergenic proteins by liquid chromatography and mass spectrometry has greatly advanced in recent years, and gel-free allergenomics is becoming a routinely used approach for the identification and quantitation of food allergens. The present review provides a brief overview of the principles of proteomic procedures, various chromatographic set ups, and mass spectrometry instrumentation used in allergenomics. A compendium of published liquid chromatography methods, proteomic analyses, typical marker peptides, and quantitative assays for 14 main allergy-causing foods is also included.

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Karabasil, Nedjeljko, Tamara Bošković, Igor Tomašević, Dragan Vasilev, Mirjana Dimitrijević, Nenad Katanić et Dragan Antić. « Production of Traditional Meat Products in Small and Micro Establishments in Serbia : Current Status and Future Perspectives ». Acta Veterinaria 68, n^o 4 (1 décembre 2018) : 373–90. http://dx.doi.org/10.2478/acve-2018-0031.

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Abstract The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.

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TSUBOI, S., K. ISHII, S. MATSUYAMA, A. TERAKAWA, Y. KIKUCHI, M. FUJIWARA, Y. KAWAMURA et al. « PIXE ANALYSIS OF UMEBOSHI (DRIED PLUM) ». International Journal of PIXE 18, n^o 03n04 (janvier 2008) : 267–71. http://dx.doi.org/10.1142/s0129083508001612.

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In recent years, the self-sufficiency ratio of food in Japan has gradually decreased and 60% of foods are now imported from abroad. Japanese people rely strongly upon imported food and should take care of their safety, but what is happening now is that soil pollution in country of origin grows into a serious problem and can affect imported food. Umeboshi is one of the traditional pickled food in Japan and very popular. In the case of umeboshi, more than 65% of it is imported. We analyzed imported umeboshi and domestic ones by using in-air PIXE system and submili-PIXE camera at Tohoku University. In this experiment, the concentrations of toxic heavy metals such as As, Cd, Hg and Pb were lower than standard values given by a food hygiene law. Concentrations of elements heavier than Ca show similar trend among each sample. On the other hand, lighter elements than Ca show large differences, which is related to food coloring or processing technique.

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Millar, Keith. « Emerging feed legislation and related issues ». BSAP Occasional Publication 31 (2004) : 95–99. http://dx.doi.org/10.1017/s0263967x00040295.

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According to David Byrne, EU Commissioner for Health and Consumer Protection (DG SANCO), ‘Strengthening rules on the safety of animal feed is one of the cornerstones of the EU's food safety strategy’. The main EC developments affecting animal feed can be summarised under the following headings:•General Food Law Regulation•Proposal for Feed Additives Regulation•Proposal for Feed Hygiene Regulation•Positive List of Feed Materials•Official Food and Feed Controls•GM Food and Feed

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Susilowati, Indah, Edy Edy Riyanto, Mayanggita Kirana, Izza Mafruhah et Alias Radam. « The Economic and Sharia Value of Moslem’s Awareness for Halal Food in Indonesia ». Jurnal Ekonomi Pembangunan : Kajian Masalah Ekonomi dan Pembangunan 19, n^o 1 (9 mai 2018) : 102. http://dx.doi.org/10.23917/jep.v19i1.5859.

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The concept of halal products or foods is now gaining a worldwide discussion due to its recognition as an alternative benchmark for safety, hygiene and quality assurance of what we consume or drink daily. For a moslem consumer, halal foods and drinks means that the products has met the requirements laid down by the Shariah law. It represents the symbol of hygiene, quality and safety product when produced strictly under the Holistic Halal Assurance Management System. It is expected with halal certification to ensure the halal of food consumed by moslem in Indonesia could increase the sharia and economic values for the moslem in Indonesia. Indonesia is a huge market for halal product, and has just legalized regulation on halal product guarantee. The recent dynamics urge the importance of knowledge of consumer’s behavior on halal product. This study is aimed to explore an economic and sharia values of moslem awareness in Indonesia with a pilot project in Semarang City. The standard of halal used are defined from the points of: (1) input or material come from; (2) how to get the input; (3) how to process the input; (4) how to store the input; (5) how to transportage the input; and (6) how to package and serve the input. Mixed-method of quantitative and qualitative had been invoked to analyse the data.The results indicated that the level of awarness for consuming the halal food are vary among the moslem community by her/ his income- and sharia-stratum as perceived by them. It is hardly difficult to aware people of A-B-G-C accordingly for halal food in such high intense of diversity in community in short-term. Of course, a lot of efforts and strong committment among the stakeholders is indeed needed to ensure the halal food consumed by moslem in Indonesia.

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Santos, Ana, Margarida Fonseca Cardoso, José M. Correia da Costa et Eduarda Gomes-Neves. « Meat Safety : An Evaluation of Portuguese Butcher Shops ». Journal of Food Protection 80, n^o 7 (1 juin 2017) : 1159–66. http://dx.doi.org/10.4315/0362-028x.jfp-16-440.

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ABSTRACT Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean “visual inspection” score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.

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Jabłoński, Maciej. « Prawno-administracyjne aspekty bezpieczeństwa żywności i żywienia w Polsce ». Studia Ecologiae et Bioethicae 11, n^o 2 (30 juin 2013) : 131–36. http://dx.doi.org/10.21697/seb.2013.11.2.07.

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Food safety and nutrition include the accumulation of concepts aimed at enforcing standards of hygiene and healthcare. In accordance with Polish and EU law, these very important issues lead to the functioning of the food market. From the ground up, compliance with environmental standards is assured at every stage.

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Alejandro Morales, Silvia Yolanda, Mercedes Valdez Gonzalez, Jenny Quiroz Villacis et Roddy Peñafiel Leon. « Situación Higiénico – Sanitaria de las “Huecas” participantes de la Feria Gastronómica Internacional Raíces 2014 / Hygienic situation - Sanitary “hollow” participants of the International Food Fair 2014 Estate ». Ciencia Unemi 8, n^o 16 (14 décembre 2015) : 68. http://dx.doi.org/10.29076/issn.2528-7737vol8iss16.2015pp68-76p.

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La investigación tuvo como objetivo evaluar el nivel de cumplimiento de las normas de higiene alimentaria, por parte de los manipuladores de 26 “huecas tradicionales” participantes de la Feria Gastronómica Internacional Raíces 2014, realizado en Guayaquil, Ecuador. Se aplicó una encuesta de evaluación higiénica alimentaria y observación directa durante todo el proceso de trazabilidad alimentario. Los resultados indican que el 50% de los manipuladores son propietarios del establecimiento, 31% tiene entre 20 a 40 años en el oficio, además, inducen a sus hijos a seguir con la línea del negocio, 31% entre 1 a 5 años de labores. La aplicación de técnicas de higiene tanto para la verificación cualitativa de los alimentos, como la conservación, lavado previo y equipos se cumple en 89% y 88% tiene capacitación previa a labores. En definitiva las “huecas” presentan un grado de inocuidad alimentaria aceptable debido a que no cumplen todas las normas de higiene en frecuencia, incluido todo el personal de manipuladores durante todo el proceso de trazabilidad alimentaria, lo que genera riesgos de ETA (Enfermedades Transmitidas por Alimentos). Esto crea la necesidad de exigir y controlar la aplicación de programas periódicos de educación higiénica alimentaria, lo que garantizaría mayor prestigio y rentabilidad económica al negocio. AbstractThe research aimed to evaluate the level of compliance with food hygiene by handlers 26 “hollow traditional” participants Estate 2014 International Food Fair, held in Guayaquil, Ecuador. A survey of hygiene food assessment and direct observation applied throughout the food traceability process. The results indicate that 50% of the manipulators are owners of the establishment, 31% are between 20-40 years in office also induce their children to continue with the line of business, 31% between 1-5 years of work. The application of hygiene techniques for both qualitative verification of food, such as conservation, prewash and equipment fulfilled in 89%, and 88% have pre-work training. Ultimately the “hollow” present an acceptable level of food safety because they do not meet all standards of hygiene in frequency, including all staff handles all food traceability process, creating risks of ETA (Borne Diseases Foods). It creates the need to demand and enforce regular food hygiene education programs, which would ensure greater prestige and profitability to the business.

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Kosenko, Yu M., L. E. Zaruma, O. S. Vezdenko et O. S. Shkilnyk. « PET FOOD ON THE MARKET OF UKRAINE ». Scientific and Technical Bulletin оf State Scientific Research Control Institute of Veterinary Medical Products and Fodder Additives аnd Institute of Animal Biology 21, n^o 2 (27 octobre 2020) : 57–63. http://dx.doi.org/10.36359/scivp.2020-21-2.07.

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Domestic and foreign production pet food has been subject to state authorization in Ukraine for 20 years. Each prescription of the finished product provided authorization, so the process of their manufacturing and turnover met the requirements of national legislation, which ensured their rational use. The new Law of Ukraine “On Feed Safety and Hygiene” adopted in 2017 brought Ukrainian legislation closer to the norms in force in the EU Member States. However, this Law introduced a new system of authorization of feed additives, but not the finished feed. Requirements for feed production are supervised by a number of regulations, which include the requirements of the European Federation of Food Manufacturers (FEDIAF) for animals and the ISO 22 000 standard, which ensures hygiene, quality, and safety of use. The manuscript illustrates the analysis of the authorized pet food in Ukraine during 2015- 2019, which is necessary for the further development of the domestic market of these products. The prime purpose of this study was the quantitative and qualitative analysis of feed for non- productive animals with the determination of their percentages in the list of the authorized, which differ in types, production forms, animal species for which they are intended. Regulatory stipulations for pet food include mandatory requirements for determining their species, categories, and quantities of feed additives, feed materials, and labeling. The presented characteristics of available pet food on the Ukrainian market during 2015-2019 showed that the broad majority of feeds, 91%, were imported. The compound pet food dominated the study list, and dietary pet food accounted for only 6% of the total range. Pet food is dry and wet or semi-moist. The results of the study revealed the share of dry and wet feeds, and the specifics of their production forms identified. The most common in the list of analyzed pet food was dry, intended for all types of non-productive animals. Wet pet food occupies a slightly smaller share, mainly used for dogs and cats. Dry pet food in the form of pellets and wet pet food in the form of meat or fish pieces were the main groups of food for dogs and cats. This study showed that imported pet food products for non-productive animals dominated in the Ukrainian market, but a tendency to introduce domestic pet food by increasing production by leading national companies present.

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Truong Huu, Hoai. « Evaluation of food contamination in Dak Lak province from 2014 - 2018 ». Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, n^o 3 (5 septembre 2019) : 44–50. http://dx.doi.org/10.47866/2615-9252/vjfc.81.

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Statistics of monitoring results of food-safety hazards of Dak Lak Department of Food Safety and Hygiene from 2014 - 2018 showed that: The general food contamination rate was of 28.9%, of which microbial contamination was of 39.6%; and chemical contamination was of 20.9%. Edible ice has the highest rate of microbial contamination (90.6%); Fried cooking oil samples have the highest chemical contamination rate of 51.1%. E. coli contamination rate accounted for 66.2%; Coliforms contamination rate accounted for 53.5%. The rate of borax contamination in spring rolls was 23.4%. The ratio of fried cooking oil contaminated by friable was 51.1%. The ratio of methanol contamination in manual production alcohol was 13.7%.

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Bogatko, N., L. Bogatko, V. Salata, V. Semaniuk, J. Serdioucov et G. Schyrevuch. « Ветеринарно-санітарний контроль безпечності та якості м’ясних продуктів ». Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 19, n^o 73 (6 février 2017) : 7–10. http://dx.doi.org/10.15421/nvlvet7302.

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Meat foods matter very much in the feed of man and fold considerable part her food ration. In many countries of the world meat is the basic object of food industry. In our state that determines basic legal and organizational principles of providing of quality and safety of meat products, food products made from them for life and health of population and prevention of negative in fluence on an environment in case processing, packing and moving through the custom border of Ukraine. By the most effective method of providing of safety of food products presently the system НАССР, that is base on implementation of requirements of DSTU 4161–2003, sconfessed in the world, that included general principles of functioning of the system, and also requirements of Regulation of European Parliament and Advice №852/2004. In terms of safety and quality cooked sausages (manufacturer PE «Matviychuk A.V.» Zhytomyr region), sausages (manufacturer SPE «Argon» t. Vinnitsa), small sausages (manufacturer SPE «Marshalok», t. Belaya Tserkov Kiev region) meet the requirements laid down DSTU 4436:2005 and hygienic in the production of these types of meat products. Our country has the Law of Ukraine «On basis principles and requirements for safety and quality of food», which spelled out the need to carry out inspections on compliance with hygienic and sanitary requirements in the production of safe and quality of food. The highest protein content was found in cooked (by the standards according to DSTU 4436:2005 – 12%). Fat content, moisture, starch and sodium chloride were well within the norms set of regulations for there meat products. Also safety measure as sodium nitrite content in sausage products did not exceed permissible levels (less than 0,005 %). MAFAnM lowest content was found in cooked sausages and sausages – 1.21·102 ± 28.82 и 2.82·102±42.54 КUO/g. In small sausages MAFAnM content was increased slightly – 1.16·103±29.67 КUO/g. The content of toxic elements in the investigated samples of meat products was within acceptable levels in accordance with DSTU 4436:2005 and radionuclide 137Cs and 90Sr – did not exceed permissible levels set by GN 6.6.1.1–130–2006.

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Md Dahlal, Norazilawati. « An Ideal Halalan Tayyiban Food Quality Management (HTFQM) Principles ». Halalpshere 1, n^o 2 (26 juillet 2021) : 79–88. http://dx.doi.org/10.31436/hs.v1i2.31.

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Technically, HTFQM system has applied conventional standards in addition to halal standard to control the quality. Such application is said to have a more significant impact on both technical and shariah aspects, thereby increasing the marketability of halalan tayyiban food products locally and globally. Some cases reported that this may allow some producers to make an immediate profit by committing an offense in food quality management such as food adulteration. Therefore, the objectives of this paper are to discuss the ideal principle of HTFQM that can be applied as a basis in daily activities and not only just for product quality. Based on the Quranic verses related to halalan tayyiban concept, the principles of HTFQM could be formed by taking into consideration all the aspects of the physical and spiritual as well as material and supernatural elements. The seven principles are the features of food according to Islamic law (P1); the good source of food (P2); the quality, safety and hygiene of food (P3); obedient to the commands and prohibitions of Allah SWT (P4); not excessive or extravagant (P5); the implications of good moral and spiritual (P6); and the goal of prosperity in the world and Hereafter (P7).

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Özçakmak, Sibel, et Osman Gül. « Samsun’da Catering Hizmet Sektörünün İyi Hijyen Uygulamaları Profili ». Turkish Journal of Agriculture - Food Science and Technology 4, n^o 11 (20 novembre 2016) : 1031. http://dx.doi.org/10.24925/turjaf.v4i11.1031-1038.808.

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Before serving the meals, the managements that operate in the production and distribution of table d’hôte meals, the data related to whether it's appropriate for the food hygiene regulation and the other legal requirements are so insufficient. So, an interview study was performed for the present conditions of the manufactures producing and serving meals and the good hygiene practices profile of their working personal in the plants with regard to Law No.5966 on Veterinary Services, Plant health, Food and Feed in the Samsun city. The survey was applied in catering enterprises and face to face interviews with a total of 258 people (employees and managers responsible for the kitchen area) and at the same time observing the operating conditions of 32 companies in 9 different counties. The questions of survey included gender, age, education level, professional experience of workers, real production capacities, the power of engine, number of employees in production, and findings related to good hygiene practice. It was observed that the design and layout of the production area in terms of good hygiene practices were not sufficient in some manufactures and only four manufactures had positive air pressure ventilation. It was stated that tools and equipment were required to take more precautions against the risk of corrosion. It was established that cleaning and disinfection process, personal hygiene rules and dissolving operations for frozen food were inadequate. It was determined that record forms were not sufficient to provide the traceability. Hazard and risk factors will be controlled by establishment of practical food safety management system in catering sector.

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Odonkor, Stephen T., et Carolyn J. A. Odonkor. « An Assessment of Food Safety Knowledge and Practices in the Ghanaian Hospitality Industry ». Journal of Food Quality 2020 (13 mai 2020) : 1–9. http://dx.doi.org/10.1155/2020/5618492.

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Food safety is critical for public health and economic development. The hospitality industry offers a variety of food services, led by food handlers with diverse background. The aim of this paper is to evaluate food safety knowledge and practices among food handlers in the Ghanaian hospitality sectors, with the purpose of informing public policy and improving food safety. A cross-sectional survey study was conducted between February and May 2019. Data were obtained from food handlers working in the Ghanaian hospitality industry (N = 306). The findings of the study indicate that most (52.9%) respondents who work in restaurants had knowledge about food safety principles. Lack of training and education was identified by 63.1% of the respondents as a major barrier to food safety. Interestingly, 75.8% of the respondents indicated that food safety practice is not the responsibility of the kitchen staff only. Diarrhea (35.95%), cholera (35.62%), and typhoid (27.42%) were identified as major diseases associated with improper handling of food. Only 65.69% of the respondents undergo annual medical screening at their workplaces. There is correlation between food safety practice and variables such as marital status, type of residence, age, and education level. Educational campaigns coupled with strict law enforcement should be put in place to ensure that food safety rules and guideline are effectively implemented in the hospitality food industry. Training programs should be organized for food vendors and other stakeholders in the food industry as well. Finally, there should be proactive supervision by local government officials to ensure that good sanitation and hygienic conditions are maintained within the food sectors.

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Migdał, W., B. Zivkovic et Ł. Migdał. « Promotion of animal products as opportunity for further development of breeding ». Biotehnologija u stocarstvu 27, n^o 4 (2011) : 1407–16. http://dx.doi.org/10.2298/bah1104407m.

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In order to ensure safety of meat and meat products as well as necessary repeatability of products quality throughout the food chain, raw materials producers are required to ensure appropriate condition for production (both crops and breeding). It obligates to implementation and application systems such as: Good Agriculture Practise (GAP), Good Manufacturing Practice (GMP), Good Higiene Practice (GHP), and for intermediary companies participating in raw materials trade mandatory implementation of GHP and GMP system as well as HACCP (Hazard Analysis and Critical Control Point), QACP (Quality Assurance Control Points), ISO 9001, ISO 22000. In 1987 was established ISO9000 series of standards by International Organization of Standardization for concerning quality management and quality assurance. In this system quality control is continuous and take place at every step from design through production to waste disposal. Application of management systems requires reconstruct and expansion of information flow?s channel between processing (meat processing plant) and raw materials suppliers (breeders of animal of slaugters) regarding rules of preparation and implication of feeds and drugs. Ensuring repeatability quality of producing meat products demand managing by meat processing plant or appointed to this institution, breeders audit and monitoring of livestock and crops. For proper functioning of quality management systems is necessary ensure highest quality in whole chain food, ie from farm to table. Hazard Analysis and Critical Control Point (HACCP) is quality management system, for food production process, which was imtroduce by UE Directive No. 92/46 and is valid in Poland mainly so that the producer can become a reliable supplier of food on the EU market. Adjustment of Polish law to European Union regulations require many activities including the dissemination of the principles of GMP and implementation of HACCP system in food processing (according to Directive EU 93/94/ECC in foodstuffs hygiene). HACCP system is considered as most effective and most efficient tool in ensure high standard of hygiene condition of production and food processing. Generally, HACCAP system can be described as procedures designed to identify the health hazards of food and the risk of their occurrence during all stages of food production and distribution. This is system, which controls and protects risks relevant to consumers safety and their health protect protection. HACCP protects consumer interests giving him assurance of safety and high health quality of purchased food products. The manufacturer is convinced that he did everything to provide product that is safe for human health. A characteristic property of these systems is integration of quality management and food safety, and taking over the supervision and control throughout the food chain according to the principle "from farm to fork"(from farm to fork, from stable to table).

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Uzelac, Ema, Sava Radovic, Maja Karaman et Milan Matavulj. « Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene ». Zbornik Matice srpske za prirodne nauke, n^o 124 (2013) : 307–13. http://dx.doi.org/10.2298/zmspn1324307u.

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The results of tests on the presence of yeasts and molds in cornstarch [AD ?IPOK? Zrenjanin, 2007-2008, made at the time when previous Regulations were valid] were analyzed in terms of bioindicative values of microfungi as indicators of quality and safety of raw material or final food products. Microbiological analysis was used to detect the presence of a number of microorganisms MMI-0001, and a questionnaire was designed at the Department of Public Health in Zrenjanin town (Republic of Serbia), where the anal?yses were done, regarding the microbiological tests on starch. In order to rationalize the analyses and make them more economical, several areas of product quality control (water, food, raw materials, space) were recommended either to be excluded or regarded as optional. Thus, analysis of presence of microfungi as indicators of product quality was categorized as optional. The results obtained from this research suggest a different conclusion because the bacteria in the samples indicated ?microbiologically?, namely bacteriologically, safe samples of food, while, on the contrary, the presence of some microfungi as distinct xerophilous or xerotolerant microorganisms, indicated that the food was mycologically non-safe. The obtained data are crucial for questioning the decision to exclude the earlier required (mycological) analysis of the samples (in the production of starch, or end products, etc.) and categorize such analyses in new Regulations as optional, depending on the manufacturer?s preference. Bioindicative values of microfungi as indicators of the quality of starch, clearly point to the shortsightedness of the new Regulations on food hygiene and safety, where tests on certain microorganisms (in this case, yeasts and molds) are not legally defined as mandatory, but the Law leaves manufacturers a possibility to choose (or not to choose) the testing and frequency of testing on the presence (absence) of microorganisms, which can be risky, both in the production and marketing of the finial products.

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Howard, Michael T. « Food hygiene regulation and enforcement policy in the UK : the underlying philosophy and comparisons with occupational health and safety law ». Food Service Technology 4, n^o 2 (juin 2004) : 69–73. http://dx.doi.org/10.1111/j.1471-5740.2004.00091.x.

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Grabowski, Nils Th, Séverin Tchibozo, Amir Abdulmawjood, Fatma Acheuk, Meriem M’Saad Guerfali, Waheed A. A. Sayed et Madeleine Plötz. « Edible Insects in Africa in Terms of Food, Wildlife Resource, and Pest Management Legislation ». Foods 9, n^o 4 (16 avril 2020) : 502. http://dx.doi.org/10.3390/foods9040502.

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Entomophagy is an ancient and actually African tradition that has been receiving renewed attention since edible insects have been identified as one of the solutions to improve global nutrition. As any other foodstuff, insects should be regulated by the government to ensure product quality and consumer safety. The goal of the present paper was to assess the current legal status of edible insects in Africa. For that, corresponding authorities were contacted along with an extensive online search, relying mostly on the FAOLEX database. Except for Botswana, insects are not mentioned in national regulations, although the definitions for “foodstuff” allow their inclusion, i.e., general food law can also apply to insects. Contacted authorities tolerated entomophagy, even though no legal base existed. However, insects typically appear in laws pertaining the use of natural resources, making a permit necessary (in most cases). Pest management regulation can also refer to edible species, e.g., locusts or weevils. Farming is an option that should be assessed carefully. All this creates a complex, nation-specific situation regarding which insect may be used legally to what purpose. Recommendations for elements in future insect-related regulations from the food hygiene point of view are provided.

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Tougan, Polycarpe Ulbad, Eléonore Yayi-Ladekan, Ibrahim Imorou-Toko, Detondji Camille Guidime et André Thewis. « Dietary behaviors, food accessibility, and handling practices during SARS-CoV-2 pandemic in Benin ». North African Journal of Food and Nutrition Research 4, n^o 10 (17 novembre 2019) : S8—S18. http://dx.doi.org/10.51745/najfnr.4.10.s8-s18.

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Background: The COVID-19 pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is already affecting all food systems in sub-Saharan Africa including Benin. Aim: The study aimed to determine the dietary behaviors, food accessibility, and handling practices during the SARS-CoV-2 pandemic in Benin and the relationship between these components. Methods: A survey was carried out with 600 respondents in Benin. Data collected were analyzed using SAS and R statistical software. A hierarchical cluster analysis based on the characteristics of the households and their food access, utilization, and handling practices on the most significant components of AFC was then performed. Results: It comes out from the study that hunger and food security levels from 2000 to 2019 in Benin remain unsatisfying and inadequate. This situation had been exacerbated by the new coronavirus pandemic. About food access during COVID-19, 80% of respondents found that their dietary needs had been challenged by the COVID-19 restriction measures. This challenge affects infants as well as children, pregnant women, breastfeeding women, elderly people, and people with a chronic disease. Overall, the price of the food products had increased on the local market, and this change in the price limit the ability of 80% of households to acquire sufficient and safe food. The factorial correspondence analysis of the dietary behaviors and food handling practices during the SARS-CoV-2 pandemic in Benin discriminated three groups of households corresponding to 3 types of dietary behaviors and food handling practices. Conclusion: Preservation of food values chain, improvement of food environment in Benin, and nutritional support of low-resilient populations should be the main way to mitigate impacts of COVID-19 on food security, nutrition, and food safety. Keywords: Benin, dietary behaviors, food access, hygiene, SARS-CoV-2.

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Isoni Auad, Lígia, Verônica Cortez Ginani, Eliana dos Santos Leandro, Priscila Farage, Aline Costa Santos Nunes et Renata Puppin Zandonadi. « Development of a Brazilian Food Truck Risk Assessment Instrument ». International Journal of Environmental Research and Public Health 15, n^o 12 (23 novembre 2018) : 2624. http://dx.doi.org/10.3390/ijerph15122624.

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This study aimed to develop and validate a checklist instrument as a first step for the risk assessment of the hygienic-sanitary practices and conditions of food trucks. We invited sixteen experienced experts in the food safety field to take part in the process. The checklist was designed based on the Codex Alimentarius, Brazilian resolutions Collegiate Board Resolution 216, Brazilian Collegiate Board Resolution 275, Brazilian Federal District Law no. 5.627 and Brazilian Federal District Normative Instruction 11. The preliminary version of the checklist—composed of 29 items (nine sections)—was evaluated by 13 experts. They evaluated the items regarding their importance (content validation) and clarity (semantic evaluation) by the Delphi technique. The criteria for the approval of the content validation (Likert scale from 1 to 5) and semantic evaluation (Likert scale from 0 to 5) processes were as follows: a minimum of 75% agreement among the experts (W-values ≥ 0.75) and a mean grade ≥ 4. We performed the complete validation process in three rounds. The final version of the assessment instrument comprised 39 items, following suggestions from experts to add or subdivide some questions. The checklist can be used to conduct inspections of food trucks by health surveillance auditors, of food truck vendors’ decision-making processes and also as a diagnostic tool. The application of this checklist will allow the effective risk assessment of the hygienic-sanitary practices and conditions in food trucks and potentially ensure consumers’ access to safe street food.

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Orou Seko, Malik, Andrée Prisca Ndjoug Ndour, Walter Ossebi, Jasmina Saric, Katharina Kreppel, Daouda Dao et Bassirou Bonfoh. « Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal ». Sustainability 12, n^o 18 (10 septembre 2020) : 7428. http://dx.doi.org/10.3390/su12187428.

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Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the ‘dibiteries’ serving braised sheep meat. However, owing to poor hygiene practices, consumption of dibiterie meat poses a public health concern. It was unclear how the dibiterie meat quality and safety were perceived among customers who define their own purchasing social norms. A total of 165 meat consumers were randomly selected and interviewed, from 165 dibiteries sampled by convenience in the Dakar region using a structured questionnaire. Results showed that purchase decisions were guided by trust in the salesperson’s expertise, the taste of the product, perceived risk of meat contamination, tenderness, price, the nutritional value, the smell and the colour and freshness of the meat. The perceived quality and safety of dibiterie meat was expressed by the ‘organoleptic quality’, ‘environment and service’ and ‘price and trust of the product’s safety’ factors. The majority of consumers (61%) were ‘less concerned’ about the safety of dibiterie meat, and the acceptable price range of the product was between $5.08 and $7.62. As this food product is gaining popularity in Dakar and the majority of our participating consumers do not show high levels of concern, we suggest stricter standards.

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FALCONE, PASQUALE M., MARIANNA MASTROMATTEO, MATTEO A. DEL NOBILE, MARIA R. CORBO et MILENA SINIGAGLIA. « Evaluating In Vitro Antimicrobial Activity of Thymol toward Hygiene-Indicating and Pathogenic Bacteria ». Journal of Food Protection 70, n^o 2 (1 février 2007) : 425–31. http://dx.doi.org/10.4315/0362-028x-70.2.425.

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Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented. A modeling-based approach was used to provide a quantitative description of the antimicrobial activity of thymol toward some foodborne pathogens and hygiene-indicating bacteria, which could be postprocessing contaminants of ready-to-eat meat products. The effect of the active compound on the bacterial growth was assessed from growth kinetics curves and dose-response profiles in a wide range of thymol concentrations, i.e., from 50 to 1,000 ppm. Inhibitory data were produced using a macrodilution methodology based on a turbidimetric technique. Microbial response was discussed in terms of Gompertz's parameters as well as in terms of the active concentration of thymol affecting the growth status of microbial suspension (noninhibitory concentration and MIC). Results suggested that thymol can be successfully used as an alternative antimicrobial to increase the lag time as well as to decrease the maximum value of the growth index as reached in the stationary phase of the growth cycle for all investigated bacteria. Due to their high sensitivity to the antimicrobial stress as observed at sub-MIC, it is arguably a potential use of thymol for assurance of food safety and hygiene in combination with other preservative technologies. A quantitative evaluation of the antimicrobial properties of the active compound was performed using a macrodilution methodology based on a turbidimetric technique to produce inhibitory data. Both the growth kinetics and inhibition profile in a wide range of thymol concentrations were obtained for each test bacterium, mathematically modeled, and analyzed. Noninhibitory concentration and MIC were determined to investigate both the microbial sensibility and resistance toward thymol, and Gompertz's parameters were evaluated to assess the microbial response at each phase of growth cycle. The in vitro–obtained results suggested that thymol may be successfully used as a alternative preservative to increase the lag time as well as to decrease the maximum cell load reached in the stationary phase of growth cycle for all investigated bacteria.

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Bergwerff, Aldert A., et Sylvia B. Debast. « Modernization of Control of Pathogenic Micro-Organisms in the Food-Chain Requires a Durable Role for Immunoaffinity-Based Detection Methodology—A Review ». Foods 10, n^o 4 (11 avril 2021) : 832. http://dx.doi.org/10.3390/foods10040832.

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Food microbiology is deluged by a vastly growing plethora of analytical methods. This review endeavors to color the context into which methodology has to fit and underlines the importance of sampling and sample treatment. The context is that the highest risk of food contamination is through the animal and human fecal route with a majority of foodborne infections originating from sources in mass and domestic kitchens at the end of the food-chain. Containment requires easy-to-use, failsafe, single-use tests giving an overall risk score in situ. Conversely, progressive food-safety systems are relying increasingly on early assessment of batches and groups involving risk-based sampling, monitoring environment and herd/flock health status, and (historic) food-chain information. Accordingly, responsible field laboratories prefer specificity, multi-analyte, and high-throughput procedures. Under certain etiological and epidemiological circumstances, indirect antigen immunoaffinity assays outperform the diagnostic sensitivity and diagnostic specificity of e.g., nucleic acid sequence-based assays. The current bulk of testing involves therefore ante- and post-mortem probing of humoral response to several pathogens. In this review, the inclusion of immunoglobulins against additional invasive micro-organisms indicating the level of hygiene and ergo public health risks in tests is advocated. Immunomagnetic separation, immunochromatography, immunosensor, microsphere array, lab-on-a-chip/disc platforms increasingly in combination with nanotechnologies, are discussed. The heuristic development of portable and ambulant microfluidic devices is intriguing and promising. Tant pis, many new platforms seem unattainable as the industry standard. Comparability of results with those of reference methods hinders the implementation of new technologies. Whatever the scientific and technological excellence and incentives, the decision-maker determines this implementation after weighing mainly costs and business risks.

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Feitshans, Ilise. « New law preventing COVID-19 : the first effort to prevent occupational transmission of disease of the 21st century in the USA ». Cadernos Ibero-Americanos de Direito Sanitário 10, n^o 2 (24 juin 2021) : 295–306. http://dx.doi.org/10.17566/ciads.v10i2.771.

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No one has been untouched by the COVID-19 pandemic of 2020, which underscores the principle that there is an inextricable link between health, work and the global economy of civil society. The goal of this article is to describe law in the USA that was written during the 2020 pandemic to mobilize occupational health tools that could stem the tide of the pandemic. The COVID-19 pandemic in 2020 transformed previously stoic economic sectors such as airlines, hotels, food service and major stores into marginal employers. Essential workers in food, retail delivery and health care workers confronted health risks from occupational, transmission of communicable disease. Among workers with school children impacted by COVID-19 Emergency Executive orders to stay in place, e-learning and remote work, e-hospital data collection and health status monitoring, returning to school as teachers or nonessential workers also generated fear of workplace transmission of disease that might infect their family. Using legislative policy analysis methods, this article describes the traditional principles of state labor relations that were rewritten using the legislative pen, now instead requiring risk assessment for all employees and employers to thereby prevent occupational transmission of disease. As discussed here, Virginia, the USA state, responded with a COVID-19 prevention law deploying modern industrial hygiene tools with broader jurisdiction compared to state labor law precedents. As a result, swift administrative action, justified for pandemic response, underscores that marginal employers and their workers need strong occupational health and safety laws, because health is inextricably linked to creating thriving commerce.

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Chen, Dyi-Cheng, Der-Fa Chen, Shih-Ming Huang, Mu-Jung Huang, Wen-Jye Shyr et Chien-Fu Chiou. « Critical Success Factors to Improve the Business Performance of Tea Drink Chains ». Sustainability 13, n^o 16 (10 août 2021) : 8953. http://dx.doi.org/10.3390/su13168953.

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By determining critical success factors (CSFs), this study intends to identify indicators and offer suggestions for existing owners or operators to improve their critical works in business management, as well as for newcomers interested in investing or studying the chain business. To achieve the purpose of this study, document analysis, expert interviews, and the Delphi technique were used to verify that there are five-dimension indicators to explore the CSFs for tea drink chains. The critical success items in this study are as follows: (1) Regarding “brand image management”, the most critical factors unanimously agreed by the professionals are the certification of raw materials and the guarantee of food safety, which are mainly affected by the recent food safety crisis. (2) Regarding “quality and cost control”, the sub-items of raw material supplier’s stability and timeliness are the most important factors. (3) Regarding the “location of business”, the most important factors are the sub-items of visibility, convergence of people flow, and the structural consumption characteristics of the population in the area. Although these are not considered to be the most important factors in the questionnaires by professionals, the professors considered these sub-items to be the most critical factors in the dimension and should provide valuable references for CSFs. (4) Regarding “personnel training and customer satisfaction”, the sub-item of maintaining hygiene in shop fronts is the most important critical factor, followed by the attitude and affinity of the staff, as well as their clothing, appearance, and cleanliness. (5) Regarding the “marketing mode and promotion mode”, the two important sub-items include new product tasting and the irregular launch of new seasonal products.

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Torretta, Vincenzo, Ioannis Katsoyiannis, Paolo Viotti et Elena Rada. « Critical Review of the Effects of Glyphosate Exposure to the Environment and Humans through the Food Supply Chain ». Sustainability 10, n^o 4 (24 mars 2018) : 950. http://dx.doi.org/10.3390/su10040950.

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Glyphosate is a synthesis product and chemical substance that entered in the global market during the 70s. In the beginning, the molecule was used as an active principle in a wide range of herbicides, with great success. This was mainly due to its systemic and non-selective action against vegetable organisms and also to the spread of Genetically Modified Organism (GMO) crops, which over the years were specifically created with a resistance to glyphosate. To date, the product is, for these reasons, the most sprayed and most used herbicide in the world. Because of its widespread diffusion into the environment, it was not long before glyphosate found itself at the center of an important scientific debate about its adverse effects on health and environment. In fact, in 2015 the IARC (International Agency for Research on Cancer, Lyon, France), an organization referred to as the specialized cancer agency of the World Health Organization (WHO, Geneva, Switzerland), classified the substance as “likely carcinogenic” to humans. This triggered an immediate and negative reaction from the producer, who accused the Agency and claimed that they had failed to carry out their studies properly and that these conclusions were largely contradictory to published research. Additionally, in 2015, just a few months after the IARC monography published on glyphosate, the EFSA (European Food Safety Authority, Parma, Italy), another WHO related organization, declared that it was “unlikely” that the molecule could be carcinogenic to humans or that it could cause any type of risk to human health. The conflict between the two organizations of the World Health Organization triggered many doubts, and for this reason, a series of independent studies were launched to better understand what glyphosate’s danger to humans and the environment really was. The results have brought to light how massive use of the herbicide has created over time a real global contamination that has not only affected the soil, surface and groundwater as well as the atmosphere, but even food and commonly used objects, such as diapers, medical gauze, and absorbent for female intimate hygiene. How human health is compromised as a result of glyphosate exposure is a topic that is still very debatable and still unclear and unambiguous. This paper is a review of the results of the main independent recent scientific studies.

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Crawford, L. M. « Environmental food hygiene and food safety ». Food Control 1, n^o 1 (janvier 1990) : 5. http://dx.doi.org/10.1016/0956-7135(90)90106-m.

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Duong, Van Anh Thi, et Lyudmila Pushkareva. « Protecting the environment for the sake of sustainable development from the perspective of implementing social responsibilities of Vietnamese enterprises ». E3S Web of Conferences 164 (2020) : 11011. http://dx.doi.org/10.1051/e3sconf/202016411011.

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Development society brings many benefits to people and also brings many challenges. Those challenges seriously affect sustainable economic development, the life and health of all people in society. At present, issues that the whole society has been facing are: hygiene, food safety, environmental pollution, new epidemics, and exhaust of natural resources as well as warming up of the earth... To limit and solve the aforementioned issues, it needs close cooperation and support from all people and enterprises. Every individual, every organization is a part of society. The development of each individual and each enterprise is also the development of society and vice versa. The rise of society will also have a positive impact on each member of it. Therefore, enterprises need to raise awareness about sustainable development and act responsibly with the community and society. It is necessary and useful not only for enterprises themselves but also for the whole society. In this thesis, the author focuses on addressing the following issues: Carrying out social responsibilities associated with environmental protection in order to sustainably develop of Vietnamese enterprises, thereby finding the causes and proposing solutions to help enterprises fulfill their social responsibilities and protect the green, clean and beautiful environment in accordance with the standards prescribed by the Law on Environment of Vietnam in 2014.

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Kotelevych, V. A. « ВЕТЕРИНАРНО–САНІТАРНА ЕКСПЕРТИЗА І ВЕТЕРИНАРНО–САНІТАРНА ОЦІНКА М’ЯСА КРОЛІВ РІЗНОВІКОВИХ ГРУП, ВИРОЩЕНИХ У ПРИВАТНОМУ СЕКТОРІ СМТ. ЄМІЛЬЧИНЕ, ЄМІЛЬЧИНСЬКОГО РАЙОНУ, ЖИТОМИРСЬКОЇ ОБЛАСТІ ». Scientific Messenger of LNU of Veterinary Medicine and Biotechnology 18, n^o 3(70) (6 août 2016) : 153–57. http://dx.doi.org/10.15421/nvlvet7036.

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Among the global problems of today to the victims of the Chernobyl accident areas Zhytomyr region priority is safety and quality of animal products in Postchernobyl period. Safety and quality of food and raw materials is one of the key factors that ensure public health and preserve its gene pool. At the request of the Law of Ukraine. On the safety and quality of food and other regulatory legal acts, subject to the provisions of international law Codexalimentarius State Veterinary and Phytosanitary Service of Ukraine took the implementation in practice of veterinary medicine guidelines of good manufacturing and hygienic practices (GMP / GHP) «meat production», according to which «the conditions of growing animals for meat production should contribute to the production of safe and quality meat».Conducted research found that addressing diet, nutrition of the population, especially children and the elderly, as environmentally hazardous environments rabbit should take the lead. For radionuclide content in rabbit meat is very low. The specific activity of meat rabbits 4–month old was at <1.9 ± 0.47 Bq/kg for the content of 137 Cs and 3.7 ± 0.88 Bq/kg for the content of 90 Sr. In adult rabbit meat, these figures were respectively 4.8 ± 0.46 Bq/kg and 6.2 ± 1.2 (at a rate of 200 and 20 Bq/kg). In comparative perspective Meat 4–monthly Californian rabbits precocious meat breed has a high performance organoleptically–tasting than in adults. The taste, juiciness, color and flavor overall GPA was, neck and chest muscles – 4.3 points, lumbar–pelvic – 4.7 points, while the rate in adult animals was respectively 3.6 and 3.8 points. . Index zbytosti California precocious males breed in 4–months of age was 74.9%, and in two years – 86.2%. Slaughter output respectively – 49.2% and 44.2%, out of pure meat – 82.0% and 81.8%. In the carcass of rabbits that were grown in the farm, prosperous in infectious and parasitic diseases, pathological changes available.

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Stojanov, Igor, Jasna Prodanov-Radulovic, Ivan Pusic, Sandra Jaksic, Milica Zivkov-Balos et Radomir Ratajac. « Farm water as a possible source of fungal infections ». Zbornik Matice srpske za prirodne nauke, n^o 133 (2017) : 299–305. http://dx.doi.org/10.2298/zmspn1733299s.

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The quality of drinking water depends on the water sources, but also on the quality of the water distribution system which supplies the water on to the final user. In addition, the possibility of contamination of water used for watering animals in the farm buildings depends on the hygienic conditions on farms. Microbiological quality of water on farms in Serbia has not been one of the main focuses of animal breeders, although according to the Food Safety Law water is considered as food. As feed safety for the animals, which includes microbiological analyses, is an important concern of breeder farmers, it is also important to control the water safety in order not to become a cause of the animal health problems. Change of the water quality is not important only from the sanitary epidemiological point of view, but the presence of different microorganisms, especially fungi, can cause changes in taste and smell, as organoleptic properties of water. According to legal regulations, there is no difference between the quality requirements for drinking water relative to the water supply intended for animals. For the aforementioned reasons, the subject of this study is microbiological control of water samples from the drinkers for animals at farms. The aim of the work is to examine which fungi are possibly present in the water and what their number is. In total, 35 samples of water from pig and poultry farms were tested. The method of direct seeding and filtration was used. The presence of different types of mold (Aspergillus sp., Penicillium sp., Alternaria sp., Mucor sp. and Rhizopus sp., and Candida sp.) was determined. The results indicate the necessity of microbiological control of water for watering of farm animals, which implies the analysis for the presence of molds.

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Ssemugabo, Charles, Sarah Nalinya, Grace Biyinzika Lubega, Rawlance Ndejjo et David Musoke. « Health Risks in Our Environment : Urban Slum Youth’ Perspectives Using Photovoice in Kampala, Uganda ». Sustainability 13, n^o 1 (29 décembre 2020) : 248. http://dx.doi.org/10.3390/su13010248.

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Due to increasing urbanization, many people find themselves living in slums that expose them to several health risks. We explored urban health risks that fall short of the planetary boundaries in an urban slum in Kampala, Uganda using photovoice. We selected, trained, and assigned ten youth (five females and five males) to take photos on urban health risks. The photographs were discussed, and transcripts were analyzed based on the doughnut economics model using content analysis in NVivo 12. Environments and actions of slum dwellers expose them to health risks, and cause them to live at the edge of planetary boundaries. Environmental sanitation challenges, including solid and liquid waste management, excreta management, and food hygiene and safety expose slum dwellers to risks at the edge of the lower boundary of the planet. Urban conditions expose slum dwellers to poor physical infrastructure, undesirable work conditions, pollution, and health and safety challenges. Crime, violence, and substance use were also viewed as vices that make slum environments dangerous habitats. On the other hand, practices like inhabiting wetlands and using biomass fuels in addition to traffic fumes expose slum dwellers to effects associated with living above the planetary boundaries. Urban youth reflected on health risks that have immediate effects on their health and day-to-day living. Urbanization, especially in low resource settings, needs to be cognizant of the ensuing risks to health and thus ensure sustainable growth.

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Van Donk, D. P., et G. Gaalman. « Food Safety and Hygiene ». Chemical Engineering Research and Design 82, n^o 11 (novembre 2004) : 1485–93. http://dx.doi.org/10.1205/cerd.82.11.1485.52037.

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Kierstan, Mark. « Food hygiene, quality and safety ». British Food Journal 97, n^o 10 (novembre 1995) : 8–10. http://dx.doi.org/10.1108/00070709510100091.

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Aynewa, Derebew, Zemichael Gizaw et Aklilu Feleke Haile. « Assessment of Bacteriological Quality of Sheep Carcasses, Effect Level of 2.5% Citric Acid Spray on Bacterial Contamination of Meat, and Hygiene Practices of Workers in a Selected Abattoir in Debrezeit Town, Central Ethiopia ». Environmental Health Insights 15 (janvier 2021) : 117863022110375. http://dx.doi.org/10.1177/11786302211037555.

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Background: Meat safety is important for public health. As part of the meat chain abattoirs are required to give attention to meat hygiene and safety in order to minimize hazards. Therefore, the current study was conducted to evaluate the bacteriological quality of sheep carcasses, knowledge and hygienic practices of workers in a selected abattoir and to determine the effect level of 2.5% citric acid spray on total coliforms and aerobic bacteria load of raw sheep carcasses surfaces. Methods: A cross-sectional study design with structured questionnaire and observational checklists observation were used. A systematic random sampling technique was employed. A total of 50 sample swabs (25 swabs before citric acid spray and 25 after citric acid spray) were randomly taken from brisket, flank and rump of sheep’s carcasses. Swabs were moistened with buffered peptone water (BPW) and samples were taken by rubbing 100 cm2 (10 cm × 10 cm) area delineated by sterile aluminum template. In addition, we administered a structured questionnaire and an observational checklists to assess knowledge and hygienic practices of workers. Bacteriological quality of sheep carcasses were analyzed using the methods described by the US bacteriological analytical manual. Results: The mean count for aerobic bacteria of the sheep carcasses before and after citric acid spray were 7.2log10 CFU/ml and 6.4log10 CFU/ml, respectively. The test results also showed that 21 (84%) and 15 (60%) of the swab samples were positive before and after spraying citric acid, respectively. The mean counts for coliform bacterial of the sheep carcasses before and after citric acid spray were 3.5log10 CFU/ml and 2.9log10 CFU/ml, respectively. The mean total aerobic and coliform counts before and after citric acid spray were significantly different ( P < .05). Regarding the hygiene condition of workers, all the respondents reported that they always washed their hands with soap before and after entering the slaughtering room and 23 (53.5%) of the workers reported that they used hot water. Thirty-one (72.1%) of the workers reported that they do not used soap to wash hands after visiting toilet. Thirty-five (81.4%) of the production workers did not wear mouth mask while handling and distribute meat/carcass. On the other hand, all of the workers wore capes, gowns and boots at the time of the observation and only 18 (18.6%) of the production workers wore gloves at the time of the survey. Conclusion: The current study revealed that significant proportion of sheep carcasses were positive for total aerobic bacteria and total coliform. Moreover, the study also showed that spraying of sheep carcasses with 2.5% citric acid significantly reduced the total coliform and aerobic counts. However, we did not assessed how much spray results to this effect. Therefore, we recommended further studies to determine how much spray of 2.5% citric acid significantly reduce bacterial contamination of sheep carcasses. In addition, the abattoir has to follow the food hazard analysis critical control point (HACCP) system to minimize meat contamination during harvesting and processing. The abattoir has to also implement strict operation laws to improve hygiene conditions of the workers. In addition, the abattoir can minimize meat contamination using 2.5% citric acid as a decontaminant.

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Ahmed, Sabina. « Food Hygiene and SafetyFood Hygiene and Safety ». Nursing Standard 18, n^o 40 (16 juin 2004) : 28. http://dx.doi.org/10.7748/ns2004.06.18.40.28.b253.

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Roberts, D. « Food Science Reviews, volume 1, Food Hygiene and safety ». Food Control 4, n^o 4 (janvier 1993) : 227. http://dx.doi.org/10.1016/0956-7135(93)90256-n.

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Ismail, Faridah Hanim, Chemah Tamby Chik, Rosmaliza Muhammad et Norhayati Mat Yusoff. « Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor ». Asian Journal of Quality of Life 1, n^o 4 (1 novembre 2016) : 31. http://dx.doi.org/10.21834/ajqol.v1i4.15.

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This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, personal hygiene and the hygiene practices on food safety to consumer.2398-4279 © 2016. The Authors. Published for AMER ABRA 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.Keywords: food safety knowledge; Presonal hygiene; Hygiene Practices; Mobile food handler

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Ismail, Faridah Hanim, Chemah Tamby Chik, Rosmaliza Muhammad et Norhayati Mat Yusoff. « Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor ». Asian Journal of Quality of Life 1, n^o 4 (21 novembre 2016) : 31. http://dx.doi.org/10.21834/ajqol.v1i4.54.

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This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, personal hygiene and the hygiene practices on food safety to consumer.2398-4279 © 2016. The Authors. Published for AMER ABRA 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.Keywords: food safety knowledge; Presonal hygiene; Hygiene Practices; Mobile food handler

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Shuvo, Suvasish Das. « Assessing food safety and associated food hygiene and sanitary practices in food industries ». Nutrition & ; Food Science 48, n^o 1 (12 février 2018) : 111–24. http://dx.doi.org/10.1108/nfs-03-2017-0049.

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Purpose The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit industry of central marketing company in Jessore, Bangladesh. Design/methodology/approach A self-administered, structured questionnaire was designed and data were collected during the period of April to July 2016 from 110 food handlers using simple random sampling. Findings The results show that the food handlers had excellent knowledge, attitude and good practices toward food hygiene and sanitation and food contamination related to food safety. The mean score (standard deviation) of knowledge, attitudes and practices were 20.1 (3.9), 18.6 (3.1) and 16.7 (3.3), respectively (p < 0.007). There was significant correlation between food safety training and knowledge, knowledge and attitude or knowledge and practices (p < 0.001). The majority (90.9 per cent) of the respondents stated that they intended to make sure that the prepared food was safe for consumers, which was significant (p < 0.007). Almost all of the food workers were aware of the critical role of general sanitary practices in the work place. The study suggests that the knowledge, attitude and practice level of food handlers were satisfactory. Originality/value Continuous education and training should be organized to strengthen food handlers’ knowledge in areas which seem to be deficient.

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Degenhardt, Roberto, Doris Sobral Marques Souza, Leidiane A. Acordi Menezes, Gilberto Vinícius de Melo Pereira, David Rodríguez-Lázaro, Gislaine Fongaro et Juliano De Dea Lindner. « Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil ». Foods 10, n^o 8 (22 août 2021) : 1957. http://dx.doi.org/10.3390/foods10081957.

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Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E virus (HEV) and Rotavirus-A (RV-A), and fungal and bacterial communities, in artisanal Colonial salami-type dry-fermented sausages in Santa Catarina state, Brazil. Lactic acid bacteria (LAB) and yeast dominated the microbiome. Latilactobacillus sakei and Debaryomyces hansenii were ubiquitous and the most abundant species. The DNA of some foodborne pathogens was found in very low concentrations although viable cells of most of these species were undetectable by cultivation methods. The characteristics of the raw material and hygiene of the artisanal sausage manufacturing process resulted in high loads of beneficial microorganisms and the absence of HEV and RV-A viruses as determined by RT-qPCR assays. In conclusion, high LAB load in sausages was more relevant to preventing pathogen growth than the ripening time and/or physicochemical characteristics. However, the presence of Clostridium spp. and other pathogens in some samples must be taken into account for the development of future preservation methods; appropriate LAB starter cultures and health surveillance are required in the production process to prevent foodborne outbreaks.

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Kamboj, Sahil, Neeraj Gupta, Julie D. Bandral, Garima Gandotra et Nadira Anjum. « Food safety and hygiene : A review ». International Journal of Chemical Studies 8, n^o 2 (1 mars 2020) : 358–68. http://dx.doi.org/10.22271/chemi.2020.v8.i2f.8794.

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Janjic, Jelena, Jelena Ciric, Marija Boskovic, Danijela Sarcevic, Milka Popovic et Milan Z. Baltic. « Consumer Responsibility for Food Safety ». Research in Agriculture 3, n^o 1 (15 décembre 2017) : 1. http://dx.doi.org/10.22158/ra.v3n1p1.

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<p><em>Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne disease occur as a result of improper food handling and preparation by consumers, the consumers themselves are still not aware of this fact. Correct personal hygiene measures are a well known step facilitating reductions in the risk of these diseases. However, actual implementation of personal hygiene and sanitation behaviors at home remains insufficient. The aim of many studies is to assess consumers’ knowledge of food security and to determine whether that knowledge is applied in practice. Such information can be of great help to professionals who deal with education of consumers about food safety, should help promote the principle among consumers that they themselves have a critical role in reducing the risk of foodborne disease.</em></p>

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SOON, JAN MEI, RICHARD BAINES et PHILLIP SEAMAN. « Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers ». Journal of Food Protection 75, n^o 4 (1 avril 2012) : 793–804. http://dx.doi.org/10.4315/0362-028x.jfp-11-502.

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Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of “food safety,” “food hygiene,” “training,” “education,” “hand washing,” “hand hygiene,” “knowledge,” “attitudes,” “practices,” “behavior,” and “food handlers.” Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] = 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI = 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

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Ababio, Patricia Foriwaa, et Pauline Lovatt. « A review on food safety and food hygiene studies in Ghana ». Food Control 47 (janvier 2015) : 92–97. http://dx.doi.org/10.1016/j.foodcont.2014.06.041.

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Nyawo, Thandeka, Hema Kesa et Eridiong Onyenweaku. « Food Safety and Hygiene : Knowledge, Attitude and Practices among Food Handlers ». April 2021, Volume 10(2) (30 avril 2021) : 547–58. http://dx.doi.org/10.46222/ajhtl.19770720.117.

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The National School Nutrition Programme (NSNP) aims at supplying nutritious supplementary meals to schoolchildren in order to improve education outcome by elevating learning ability, school attendance, and punctuality. However, in South Africa there is an increasing number of food poisoning reports, especially in schools under the NSNP. This study seeks to assess knowledge levels of food safety and hygiene practices among NSNP food handlers in Gauteng. A qualitative research approach employing a semi-structured individual interview process was used for data collection. The results showed that lack of education and knowledge was one of the reasons behind food handlers’ non-adherence to food safety and hygiene practices. The findings also revealed that training should be a requirement for food handlers under the NSNP, in order to prevent foodborne diseases and reduce pathogen spread (cross contamination) during food preparation. The findings of this study recommend that the NSNP strengthens training programmes, evaluation and monitoring measures as these are crucial for food safety.

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Jores, Drend, Mohamad Taha Arif et Md Mizanur Rahman. « Factors Associated with Food Hygiene Practices Among Street Food Vendors in Padawan, Sarawak ». Borneo Journal of Resource Science and Technology 8, n^o 1 (28 juin 2018) : 56–65. http://dx.doi.org/10.33736/bjrst.824.2018.

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The safety and quality of street foods are still questionable. Street food vendors are often poorly educated and untrained in food safety with lack of food safety knowledge and poor hygiene practice. This study aims to identify the factors associated with hygienic practice of food safety among the streets food vendors in Padawan district, Sarawak. This was a cross-sectional study conducted in Padawan, Sarawak. Data was collected by face to face interview using a validated structured questionnaire. The practice of food safety was observed using a structured observation checklist. Data entry and analysis was done by SPSS version 22.0. A p value <0.05 was considered as statistically significant. A total of 117 street food vendors were interviewed. The mean (SD) age was 41.0 (11.8) years. Three-fifths (62.9%) of the respondents had secondary level of education and higher. The mean (SD) duration of vending was 7.2 (6.7) years. Only 35.9% of the street food vendors received at least one training on food safety. Bivariate analysis revealed that religion, knowledge and attitude appeared to be statistically significant predictors of food safety and hygiene practice. However, multinomial regression analysis revealed that only religion appeared to be important predictor of food safety and hygiene practice (AOR = 14.730, 95% CI: 1.267, 171.228). Although this study failed to establish a statistical significant association between knowledge and attitude with the hygiene practice due to inadequate sample size, some relationship does seem to exist, suggesting that food safety knowledge is vital for all street food vendors to have the necessary skills to enable them to handle food hygienically and ensure food sold is safe for consumption. Keywords: Food safety, food vendors, hygiene practices, Malaysia, Sarawak

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AKINBULE, O. O., I. H. OMONHINMIN, C. A. OLADOYINBO et A. T. OMIDIRAN. « FOOD SAFETY AND HYGIENE PRACTICE OF STREET FOOD VENDORS IN FEDERAL UNIVERSITY OF AGRICULTURE, ABEOKUTA ». Journal of Natural Sciences Engineering and Technology 18, n^o 1 (6 octobre 2020) : 176–86. http://dx.doi.org/10.51406/jnset.v18i1.2041.

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Street food has been implicated in adverse health outcomes among consumers. The safety of food and hygiene practice of street food vendors are major contributing factor to these health outcomes. This study was carried out to assess food safety and hygiene practice of street food vendors in Federal University of Agriculture, Abeokuta. A descriptive cross-sectional study design was adopted. A validated interviewer-administered structured questionnaire adapted from Nutrition related knowledge, attitude and practice questionnaire was used to obtain information from 50 respondents. Information obtained are: personal and socio-economic characteristics, food safety, personal hygiene, food hygiene and sanitary, water sanitation and environmental sanitation practices. Chi-square test was used to determine association among variables at p<0.05 using statistical package for social sciences. All the respondents were females, 68% were within 30-49 years, about half 52% were literate and earned between N10,001– N20,000 daily. Majority (62%) of the respondents used brick as vending site while 92% were stationary vendors. Majority of the respondents had adequate food safety, personal hygiene, food hygiene and sanitary practices but moderate water and environmental sanitation practices. Daily income of respondents had significant association (p<0.05) with environmental and water sanitation practices. Type of vending site had significant (p<0.05) association with food safety and environmental sanitation practices. Respondents had adequate food safety and hygiene practices in this study and this may have positive impact on the safety of the food they are vending.

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Clayton, Megan L., Katherine C. Smith, Keshia M. Pollack, Roni A. Neff et Lainie Rutkow. « U.S. Food System Working Conditions as an Issue of Food Safety ». NEW SOLUTIONS : A Journal of Environmental and Occupational Health Policy 26, n^o 4 (19 août 2016) : 599–621. http://dx.doi.org/10.1177/1048291116661845.

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Food workers’ health and hygiene are common pathways to foodborne disease outbreaks. Improving food system jobs is important to food safety because working conditions impact workers’ health, hygiene, and safe food handling. Stakeholders from key industries have advanced working conditions as an issue of public safety in the United States. Yet, for the food industry, stakeholder engagement with this topic is seemingly limited. To understand this lack of action, we interviewed key informants from organizations recognized for their agenda-setting role on food-worker issues. Findings suggest that participants recognize the work standards/food safety connection, yet perceived barriers limit adoption of a food safety frame, including more pressing priorities (e.g., occupational safety); poor fit with organizational strategies and mission; and questionable utility, including potential negative consequences. Using these findings, we consider how public health advocates may connect food working conditions to food and public safety and elevate it to the public policy agenda.

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Ceyhun Sezgin, Aybuke, et Nevin Şanlıer. « Street food consumption in terms of the food safety and health ». Journal of Human Sciences 13, n^o 3 (16 octobre 2016) : 4072. http://dx.doi.org/10.14687/jhs.v13i3.3925.

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Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety.

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