Key Food Hygiene Behaviors to Reduce Microbial Food Contamination in Rural Bangladesh

Abstract Objectives Microbial contamination of complementary foods, which puts young children at risk of developing intestinal infections, could be reduced by improved handwashing and food hygiene practices. We quantify the effect of maternal food hygiene practices on complementary food contamination in order to identify food hygiene behaviors with the greatest impact in our study population. Methods We analyzed cross-sectional data on food hygiene practices and measured Escherichia coli counts as an indicator of microbial contamination in complementary food samples from 342 households of the Food and Agricultural Approaches to Reducing Malnutrition (FAARM) trial in Sylhet, Bangladesh. We used multivariable logistic regression to examine associations of maternal food hygiene behaviors with food contamination. Results About 46% of complementary food samples had detectable levels of Escherichia coli. Handwashing with soap at five critical times (OR: 0.7, 95% CI: 0.6 – 0.9), cleanliness of feeding utensils (OR: 0.4, 95% CI: 0.2 – 0.9), and fresh preparation of food before feeding (OR: 0.1, 95% CI: 0.08 – 0.3) were strongly associated with reduced food contamination, while there was no or only weak evidence that reheating of stored food and safe storage of food reduced contamination. The reduction in food contamination was larger when food hygiene behaviors were practiced in combination. Conclusions Adoption of single food hygiene practices showed limited potential and a combined practice of multiple food hygiene behaviors is needed to achieve a substantial reduction of complementary food contamination. Funding Sources The German Ministry for Education and Research (BMBF) is the primary funder for the FAARM trial. FAARM's Food Hygiene to reduce Environmental Enteric Dysfunction (FHEED) work was financially supported by Deutsche Forschungsgemeinschaft (DFG) and Foundation Fiat Panis.

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Hygiene Practices and Microbial Contamination of Street-vended Foods in Kenyatta University’s Environs

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.5.105 ◽

2020 ◽

Vol 2 (5) ◽

Author(s):

Lisa Were ◽

Gertrude Were ◽

Kevin Omondi Aduol

Keyword(s):

Microbial Contamination ◽

Total Coliform ◽

Food Samples ◽

Personal Hygiene ◽

Human Consumption ◽

Cross Sectional ◽

Hygiene Practices ◽

Microbiological Methods ◽

And Training ◽

Main Entrance

Street-vended foods are a major threat to public health because of their microbial contamination. This study investigated hygiene practices and microbial contamination of street foods in Kenyatta University’s environs. Both cross-sectional and experimental designs were adopted. Four (4) major vending stalls at the main entrance to Kenyatta University, gate (A) and at the hind gate at KM shopping center were identified for this study. Twelve (12) food samples were collected from these stalls; sausages, samosas and kachumbari. The foods were collected and transported in cooler boxes to the Microbiology Laboratory at Kenyatta University within 3 hours for analyses. Standard microbiological methods were used for enumeration of Salmonella, coliforms and Escherichia coli. No Salmonella was detected per 25g in all food samples tested. Fifty percent (50%) of kachumbari samples tested positive for E.coli whereas samosas and sausages tested negative. Kachumbari, from all vending stalls, had total coliform levels 4.12 log10 cfu/g, 4.26 log10 cfu/g and 4.21 log10 cfu/g, that did not meet the quality standards (4.00 log10 cfu/g) for ready-to-eat foods. Total coliform counts were below detection limits in samosas and sausages. All (100%) the stalls were exposed to potential contaminants: 75% of the vendors did not wear protective clothing, they handled money and sold food simultaneously, and polythene bags exposed to open air, were used for packaging take away rations. All the foods evaluated were safe for human consumption except kachumbari. Policies on safe street food to be enforced and education and training of vendors on environmental and personal hygiene to be strengthened.

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Complementary Food Hygiene Practice among Mothers or Caregivers in Bale Zone, Southeast Ethiopia: A Community Based Cross-Sectional Study

10.21203/rs.3.rs-633101/v1 ◽

2021 ◽

Author(s):

Shumi Bedada ◽

Mekonnen Tegegne ◽

Tomas Benti

Keyword(s):

Cross Sectional Study ◽

Complementary Food ◽

Growth Monitoring ◽

Hygiene Practice ◽

Food Hygiene ◽

Cross Sectional ◽

Hygiene Practices ◽

Hygiene Measures ◽

Good Food ◽

Critical Times

Abstract Introduction: Diarrhea and other foodborne diseases are a major public health problem which predominantly affects infants and young children. Appropriate complementary food hygiene practice is very important to reduce the prevalence of foodborne illnesses among children. This study is aimed to assess complementary food hygiene practices among mothers of children aged 6–23 months. Methods A community based cross-sectional study was conducted in Robe town. Sample of 517 mother-child pairs were selected using systematic sampling techniques. Data was collected using pre-tested and structured questionnaire. Each variable were described by using the frequency and percentage. Bivariate and multivariate logistic regression analyses were used to identify factors associated with complementary food hygiene practice score. Odds ratios with 95% confidence interval were used to assess level of significance. Results From a total of 508 mothers that were interviewed, 55% of them scored above the mean score of food hygiene practices. Mothers had higher odds to practice good food hygiene measures than those of aged 6–11 months. Mothers whose child attends growth monitoring session practice good food hygiene than their counterpart. Mothers having media exposure, and having knowledge on critical times of hand washing practice relatively good food hygiene measures. Among food hygiene measures; handwashing practice with water and soap were low before eating food, before feeding children and before preparing food when compared with after visiting toilet and touching dirt. Conclusions The study identified food hygiene practices in the current study area were mainly associated with child age, growth monitoring follow-up, maternal awareness about critical times of hand washing, and media exposure. Improving knowledge of mothers on critical times of handwashing, strengthening growth monitoring follow-up and media promotion are important measures to improve food hygiene practices among mothers of infants and young children.

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Complementary Food Hygiene Practice among Mothers or Caregivers in Bale Zone, Southeast Ethiopia: A Community Based Cross-Sectional Study

10.21203/rs.3.rs-633101/v2 ◽

2021 ◽

Author(s):

Shumi Bedada ◽

Mekonnen Tegegne ◽

Tomas Benti

Keyword(s):

Cross Sectional Study ◽

Complementary Food ◽

Growth Monitoring ◽

Hygiene Practice ◽

Food Hygiene ◽

Cross Sectional ◽

Hygiene Practices ◽

Hygiene Measures ◽

Good Food ◽

Critical Times

Abstract Introduction: Foodborne diseases are a major public health problem which predominantly affects infants and young children. Appropriate complementary food hygiene practice is very important to reduce the prevalence of foodborne illnesses. However, the information regarding this practice is not available and assessed before. Thus, the study was aimed to assess complementary food hygiene practices among mothers of children aged 6-23 months.Methods: A community based cross-sectional study was conducted in Robe town on a samples of 517 mother-child pairs, which were selected by using systematic sampling technique. Data was collected using pre-tested and structured questionnaire, and each variable was described in the frequency and percentage. Bivariable and multivariable logistic regression analyses were used to identify factors associated with complementary food hygiene practice. Odds ratios with 95% confidence interval were used to assess levels of significance. Result: The result indicated that 55% of participated mothers scored above the mean score of food hygiene practices. Mothers of children aged 12-23 months had higher odds to practice good food hygiene measures than those of aged 6-11 months [AOR, 1.82 95% CI (1.21, 2.73)]. Mothers whose children attended growth monitoring session practice good food hygiene than their counterpart [AOR, 2.74 95% CI (1.49, 5.06)]. Mothers having media exposure, and having knowledge on critical times of hand washing had relatively good food hygiene measures [AOR, 0.73 95 CI (1.14, 2.62)]. Among food hygiene measures; handwashing with water and soap were low before eating food (17%), before feeding children (21%) and before preparing food (32%) when compared with after visiting the toilet (81%) and touching dirt (68%). Conclusion and recommendation: The study identified that food hygiene practices in the current study were mainly associated with child age, growth monitoring follow-up, maternal awareness about critical times of hand washing, and media exposure. So, improving knowledge of mothers on critical times of handwashing, strengthening growth monitoring follow-up and media promotion are important measures to improve food hygiene practices among mothers of infants and young children.

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Maternal Knowledge and Practices towards Sanitation and Their Relationships with Occurrence of Diarrhoea in Children

International Journal of Public Health Science (IJPHS) ◽

10.11591/.v3i3.4694 ◽

2014 ◽

Vol 3 (3) ◽

pp. 206 ◽

Cited By ~ 1

Author(s):

Shriya Ankit Seksaria ◽

Mini K Sheth

Keyword(s):

Cross Sectional Study ◽

Personal Hygiene ◽

Food Hygiene ◽

Maternal Knowledge ◽

Cross Sectional ◽

The Past ◽

Hygiene Practices ◽

Childhood Morbidity ◽

The Mean ◽

Structured Questionnaire

<p>Diarrhoea, a major contributor of childhood morbidity and mortality is mostly caused by poor hygiene and sanitation. Literature reveal that hygiene practices at household levels greatly affects the occurrence of diarrhoea among children. A cross sectional study was conducted to determine association between hygiene knowledge and practices of mothers with occurrence of diarrhoea in young children below 3 years in the tribal villages of Gujarat. Structured questionnaire was used to elicit information on personal hygiene (PH), food Hygiene (FH), and environmental Hygiene (EH) practices of 536 mothers with children between 6-36 months of age. Past one month diarrhoeal episodes were recorded using the recall method. The mean percent scores for FH, PH and EH practices were 77%, 88% and 80% respectively. Almost 35% children suffered from diarrhoea in the past one month of which 10 were admitted to the hospital. Diarrhoeal incidences were associated with FH and EH practices (p<0.001) and not with PH practices. Improvement in the environmental and personal hygiene practices of the mothers can contribute largely in reducing the prevalence of diarrhoea among children in Chikhli taluka of Gujarat.</p>

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Food Safety in Sub-urban Market: Knowledge, Attitude and Practice of Hand Hygiene in Wadata Market, Makurdi, Benue State, Nigeria

Journal of BioMedical Research and Clinical Practice ◽

10.46912/jbrcp.v2.i3.2019.131 ◽

2019 ◽

Vol 2 (3) ◽

pp. 172-179

Author(s):

OG Ogbeyi ◽

TO Afolaranmi ◽

PO Amede ◽

O Audu ◽

BT Koko

Keyword(s):

Hand Hygiene ◽

Positive Attitude ◽

Educational Status ◽

Cross Sectional Study ◽

Food Hygiene ◽

Cross Sectional ◽

Hygiene Practices ◽

Urban Market ◽

Males And Females ◽

Healthcare Associated

A large number of males and females are engaged in the provision of food in Wadata market. Hand hygiene is the cornerstone of infection prevention (IP). When optimally performed, hand hygiene reduces healthcare-associated infections (HAI), spread and antimicrobial resistance (AMR). Poor compliance with hand hygiene practices remains a challenge for IP practitioners all over the world. More than 250 foodborne diseases are caused by bacteria or parasites. This study was conducted using a descriptive cross-sectional study of 138 respondents in Wadata market. Peer-reviewed and pilot tested questionnaires were employed. The questionnaires were classified into four sections namely-socio - demographic characteristics, knowledge on hand hygiene, attitude towards food hygiene and hygiene practices. Data analysis was done using Epi info a software package for statistical analysis version 23. Majority (40.6%) of the respondents were between the ages of 21-30 years. There were more females (80.6%) food vendors than males. Over 65% of the respondents had education above secondary school; and most of them obtained information on hand hygiene from mass media. Over 62% could define hand hygiene correctly while more than 90% had positive attitude towards hand hygiene. The practice level of the respondents of hand hygiene in this study was poor 42.7%. There was significant association between educational status and knowledge of hand hygiene (p<0.05). Overall knowledge of hand hygiene of the respondents was good and they had positive attitude towards hand hygiene but this did not strictly translate to good practices of hand hygiene.

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Praktik Higiene Personal dan Keberadaan Bakteri Escherichia coli Pada Tangan Penjual Petis (Studi di Pasar Anom Kecamatan Sumenep Kabupaten Sumenep) Personal Hygiene Practice and Existence of Escherichia coli Bacteria In Fish Paste Seller’s Hand (Study in

Pustaka Kesehatan ◽

10.19184/pk.v6i1.6770 ◽

2018 ◽

Vol 6 (1) ◽

pp. 77

Author(s):

Yuli Rukmi Hasanah ◽

Ellyke Ellyke ◽

Prehatin Trirahayu Ningrum

Keyword(s):

Escherichia Coli ◽

Food Processing ◽

Food Contamination ◽

Personal Hygiene ◽

Fish Processing ◽

Hygiene Practices ◽

Contagious Diseases ◽

Potential Source ◽

Side Dish ◽

Escherichia Coli Bacteria

Abstract Personal hygiene practices in food processing must be considered as a potential source of food handlers in the transfer of microorganisms that can cause food contamination. Fish Peste is the commodity from the fish processing which is usually used as a side dish or a typical mix of traditional food. On the other hand, fish paste is a food that is served without reheating and directly without the use of tools such as spoons or plastic gloves so it can be potentially contaminated with bacteria such as Escherichia coli. Research is aimed to identify how the personal hygiene practices and the presence of Escherichia coli bacteria on the hands of the fish paste sellers placed in open containers in Anom Market of Sumenep district of Sumenep regency. The research was descriptive with quantitative approach. The sample uses a total sampling of 15 respondents fish paste seller. The results of this study indicate that the practice of personal hygiene, most of the 12 respondents categorized of adequate personal hagiene practices, among others from contagious diseases, nails and hands hygiene, hair hygiene, clothing hygiene, wash hands thoroughly, and use tools when handling food. From the results of laboratory test, the samples hands of fish paste seller there were 3 respondents were positive presence of Escherichia coli. Keywords: Personal Higyene Practice, Fish Paste, and Escherichia coli Bacteria

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The Association between Food Hygiene and the Escherichia Coli Contamination on School Snack at Elementary School in Cakung Subdistrict, East Jakarta

Childhood Stunting, Wasting, and Obesity, as the Critical Global Health Issues: Forging Cross-Sectoral Solutions ◽

10.26911/the7thicph.02.13 ◽

2020 ◽

Author(s):

Hanifatun Nisa Ath Thoriqoh ◽

◽

Budi Haryanto ◽

Ela Laelasari ◽

◽

...

Keyword(s):

Public Health ◽

Escherichia Coli ◽

Disease Transmission ◽

Pathogenic Bacteria ◽

Cluster Sampling ◽

Food Hygiene ◽

Study Program ◽

Cross Sectional ◽

E Coli ◽

Cooked Food

Background: Unsafe food hygiene poses threats for becoming disease transmission. The most common of foodborne pathogenic bacteria is Escherichia coli. The purpose of this study was to examine the association between food hygiene and the contamination of escherichia coli bacteria on school snack. Subejcts and Method: A cross-sectional study was conducted in Cakung, East Jakarta from December 2016 to January 2017. A sample of 60 food handlers from a total of 147 foods handlers’ population was selected by cluster sampling. The dependent variable was E. coli bateria. The independent variables were proper hand washing, food serving aids, proper equipment washing, types of selling facilities, sanitation facilities, the placement of cooked food, and food preparation. The data were collected by laboratory test result and questionnaire. The data were analyzed by multiple logistic regressions. Results: As many as 45% of the positive snacks were contaminated with E. coli bacteria. E. coli bacterial contamination on food was related to the practice of using food serving aids (OR= 5.00; 95% CI= 1.19 to 20.92; p= 0.044), a place to store cooked food (OR= 6.11; 95% CI = 1.73 to 21.59; p = 0.007) and method of presentation (OR = 7.14; 95% CI = 1.43 to 35.57; p = 0.002). Conclusion: The incidence of Escherichia coli contamination on food is related to the practice of using food serving aids, the placement of cooked food and food serving. Keywords: Escherichia coli, school snack Corresponden: Hanifatun Nisa Ath Thoriqoh. Public Health Postgraduate Study Program, Faculty of Public Health, University of Indonesia, Depok, West Java. Email: [email protected]. Mobile: 081808157745. DOI: https://doi.org/10.26911/the7thicph.02.13

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Food Safety in Sub-urban Market: Knowledge, Attitude and Practice of Hand Hygiene in Wadata Market, Makurdi, Benue State, Nigeria

Journal of BioMedical Research and Clinical Practice ◽

10.46912/jbrcp.131 ◽

2019 ◽

Vol 2 (3) ◽

pp. 172-179

Author(s):

OG Ogbeyi ◽

TO Afolaranmi ◽

PO Amede ◽

O Audu ◽

BT Koko

Keyword(s):

Hand Hygiene ◽

Positive Attitude ◽

Educational Status ◽

Cross Sectional Study ◽

Food Hygiene ◽

Cross Sectional ◽

Hygiene Practices ◽

Urban Market ◽

Males And Females ◽

Healthcare Associated

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Domestic food hygiene practices among households in Pulipakkam Village, Kanchipuram District: a cross- sectional study

International Journal of Community Medicine and Public Health ◽

10.18203/2394-6040.ijcmph20205728 ◽

2020 ◽

Vol 8 (1) ◽

pp. 397

Author(s):

Lakshmi N. ◽

Ramya M. R. ◽

J. Princy Felicia

Keyword(s):

Cross Sectional Study ◽

World Health ◽

Food Hygiene ◽

Sectional Study ◽

Cross Sectional ◽

Hygiene Practices ◽

Food Borne ◽

Cooked Food ◽

Safe Food ◽

Health Organization

Background: Food hygiene implies measures necessary to ensure safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation and preparation. Lack of proper food hygiene can lead to food borne diseases and death of the consumers. The purpose of food hygiene is to prepare and provide safe food and consequently contribute to a healthy and protective society.Methods: A community based cross-sectional study was conducted from September 2019 to February 2020 among 81 household food-handlers in a rural area of Kanchipuram district. A pre-tested semi-structured questionnaire based on WHO (World Health Organization) Food Safety Manual was used to collect the data regarding kitchen and food hygiene practices.Results: The study revealed that 74%of respondents handle drinking water unsatisfactorily. 89% of people don’t store cooked food in the refrigerator within 2 hours and nearly 54% of them don’t boil water before drinking. Only 48% of them separated raw food from cooked food.Conclusions: The results of the study showed that food hygiene practices should be improved in the community to safe guard them against food-borne diseases.

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HUBUNGAN PRAKTIK PERSONAL HYGIENE PEDAGANG DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLI DALAM JAJANAN KUE LAPIS DI PASAR KEMBANG KOTA SURABAYA

Media Gizi Indonesia ◽

10.20473/mgi.v12i1.7-13 ◽

2018 ◽

Vol 12 (1) ◽

pp. 7

Author(s):

Ardini Debilauralita Nuraya ◽

Triska Susila Nindya

Keyword(s):

Escherichia Coli ◽

Cross Sectional Study ◽

Personal Hygiene ◽

Hygiene Practice ◽

Chi Square ◽

Cross Sectional ◽

Hygiene Practices ◽

Layer Cake ◽

Escherichia Coli Bacteria ◽

The Relationship

Pathogenic effect of Escherichia coli bacteria could be detrimental to health. The presence of the bacteria makes food unsafe to consumed. Personal hygiene practice of sellers can infl uence the presence of Escherichia coli on food. This cross-sectional study was aimed to analyze the relationship between personal hygiene practice of sellers with the presence of Escherichia coli bacteria on a traditional layer cake. The study involved 29 traditional layer cake sellers inPasar Kembang Surabaya. The data collection was done by using observation sheet and laboratory tests on samples of traditional layer cakes. Data was analyzed using chi-square statistical test. The results of this study showed the majority of sellers washed their hands before handling food (96.6%), fingernails were clean and short (86.2%) and didn’t smoke when handling food (82.8%). All sellers used clean clothes (100%), but talked when handling food (100%), did not wear an apron and tools when handling food (100%). Escherichia coli was found in 44.8% samples. This study showed there was no relationship between personal hygiene practices of sellers with the presence of Escherichia coli bacteria in traditional layer cakes (p > 0.05) in Pasar Kembang.

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