Assessment of the personal hygiene and the bacteriological quality of butchers' hands in some abattoirs in Alexandria, Egypt

Food Control ◽  
2014 ◽  
Vol 41 ◽  
pp. 147-150 ◽  
Author(s):  
R. Abd-Elaleem ◽  
W.M.K. Bakr ◽  
W.A. Hazzah ◽  
O. Nasreldin
Keyword(s):  
Personal Hygiene ◽  
Bacteriological Quality

scholarly journals Assessment of Physicochemical and Bacteriological Quality of Well Water Samples in Ido Community, Nigeria

2021 ◽  
pp. 1-10
Author(s):  
N. P. Akani ◽  
L. O. Amadi ◽  
I. M. Amafina
Keyword(s):  
Chemical Oxygen Demand ◽  
Water Samples ◽  
Oxygen Demand ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Personal Hygiene ◽  
Total Hardness ◽  
Well Water ◽  
Bacteriological Quality

This study was carried out to investigate the physicochemical and bacteriological quality of well water samples in Ido community. Thirty water samples were collected from five different wells ( six samples from each well) and subjected to standard microbiological and physicochemical analysis. All physicochemical properties showed difference (p<0.05) in all the wells analyzed except temperature and turbidity. Temperature ranged between 25.3±3.50C and 26±2.350C; pH, 6.3±0.7 and 6.9±0.3; electrical conductivity, 127.6±1.9 and 157.8±7.7μs/cm; total suspended solids, 25.2±8.9 and 53.2±1.8mg/l; turbidity, 0.15±0.7 and 1.20±1.4NTU; dissolved oxygen, 4.40±2.8 and 5.35±2.1 mg/l; Biological Oxygen Demand, 9.40±2.8 and15.4±2.8mg/l; Chemical Oxygen Demand, 177.2±1.6 and 260.3±1.6mg/l; chloride, 59.8±8.5 and 101.2±2.6mg/l and total hardness, 246.6±1.9 and 395.6±2.7mg/l. All values fell within WHO standards except Chemical Oxygen Demand (WHO Standard 40mg/l) and total hardness (WHO Standard 100mg/l). Results of microbial population did not show any difference (p>0.05) across the wells. However, Total Heterotrophic Bacteria ranged from  2.15±0.91×104 to 5.3±0.86×104cfu/ml; total coliform, 3.00±0.77×104 to 6.18±0.73×104 cfu/ml; Total feacal coliform, 2.61±0.71×104 to 4.39±0.76×104 cfu/ml; Total vibrio count, 2.68±0.81× 103  to 4.4±0.86×103 cfu/ml; Total salmonella shigella count. 2.02±0.84×103 to 4.8±0.95×103 cfu/ml. Total coliform bacteria ranged from 220 to > 1600 coliform MPN index /100ml-1, while thermo tolerant coliform bacteria ranged from 220 to  1600 coliform MPN index /100ml-1.  A total of forty bacterial isolates belonging to ten genera were identified. They include species of Bacillus 22 (26.4%), Staphylococcus 14(16.8%), Vibrio 13(15.7%), Serratia 6(7.3%), Enterobacter 6(7.3%), Chromobacterium 4(4.8%), Salmonella 4 (4.9%), Shigella 4(4.8%) and E. coli 4(4.8%).  This  result highlights the fact that  well water in Ido community are not safe microbiologically for drinking without additional treatment such as boiling or disinfection and this could lead to outbreak of water borne diseases. Good and proper environmental and personal hygiene is advocate especially by the users of those wells to prevent their contamination with bacterial pathogens.

scholarly journals Personal Hygiene Practices of Food Handlers and the Bacteriological Quality (Escherichia coli) of the Vegetable Salad in Private Hospitals’ in Mombasa County

2021 ◽  
Vol 4 (2) ◽  
pp. 59-68
Author(s):  
Alice Awino Odundo ◽  
Keyword(s):  
Escherichia Coli ◽  
Linear Regression Analysis ◽  
Personal Hygiene ◽  
Public Health Department ◽  
Food Handlers ◽  
Private Hospitals ◽  
Bacteriological Quality ◽  
Hygiene Practices ◽  
Preparation Stage

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ?10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.

scholarly journals Food Handlers' Knowledge of Food Hygiene Practices and the Bacteriological Quality (Staphylococcus aureus) of Vegetable Salad in Private Hospitals in Mombasa County

2021 ◽  
Vol 4 (2) ◽  
pp. 46-58
Author(s):  
Alice Awino Odundo ◽  
◽  
Antony Pepela ◽  
Samuel Mwakubo ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Linear Regression Analysis ◽  
Personal Hygiene ◽  
Public Health Department ◽  
Food Handlers ◽  
Private Hospitals ◽  
Bacteriological Quality ◽  
Hygiene Practices ◽  
Preparation Stage

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ≥10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.

scholarly journals Open Defaecation and Its Effects on the Bacteriological Quality of Drinking Water Sources in Isiolo County, Kenya

2017 ◽  
Vol 11 ◽  
pp. 117863021773553 ◽  
Author(s):  
Joab Odhiambo Okullo ◽  
Wilkister Nyaora Moturi ◽  
George Morara Ogendi
Keyword(s):  
Drinking Water ◽  
Water Sources ◽  
Drinking Water Sources ◽  
Bacteriological Quality ◽  
Isiolo County

scholarly journals Bacteriological quality of drinking water originated from groundwater in Bni-Abbs area (South West Algeria)

2015 ◽  
Vol 10 (53) ◽  
pp. 4844-4849 ◽  
Author(s):  
Benmerine BENGARNIA ◽  
Miloud HADADJI ◽  
Mohammed RAMDANI ◽  
Mebrouk KIHAL
Keyword(s):  
Drinking Water ◽  
Bacteriological Quality ◽  
South West ◽  
West Algeria

A Survey of the Microbiological Quality of Processed Cheese Products

1986 ◽  
Vol 49 (3) ◽  
pp. 229-230 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
PEARL I. PETERKIN ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Processed Cheese ◽  
Bacteriological Quality ◽  
Good Manufacturing Practices ◽  
Cheese Products ◽  
Domestic Products

A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of &lt;1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing of these products.

scholarly journals Bacteriological Quality of Raw Camel Milk in Khartoum State, Sudan

2021 ◽  
Vol 8 (1) ◽  
pp. 6-10
Author(s):  
Nagat A. Elrofaei ◽  
Amna S. Elrofai ◽  
Elnasri M. Mutwali ◽  
Hanan B. Alkiry ◽  
Huda M. Selman
Keyword(s):  
Camel Milk ◽  
Bacteriological Quality
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