scholarly journals Kitchen Hygiene in the Spotlight: How Cooking Shows Influence Viewers’ Hygiene Practices

Risk Analysis ◽  
2020 ◽  
Author(s):  
Severine Koch ◽  
Mark Lohmann ◽  
Jasmin Geppert ◽  
Rainer Stamminger ◽  
Astrid Epp ◽  
...  
Keyword(s):  
Hygiene Practices ◽  
Cooking Shows

Wireless Badge Tracks Hand-Hygiene Practices

2009 ◽  
Vol 2 (4) ◽  
pp. 10
Author(s):  
MIRIAM E. TUCKER
Keyword(s):  
Hand Hygiene ◽  
Hygiene Practices

Nurses' hand hygiene practices: Effects of scenario, knowledge, and locus of control

2010 ◽  
Author(s):  
Anne Collins McLaughlin ◽  
Grace E. Anxieter ◽  
Amanda T. Hemmer
Keyword(s):  
Locus Of Control ◽  
Hand Hygiene ◽  
Hygiene Practices

HAND HYGIENE PRACTICES AMONG HEALTH CARE WORKERS IN RIZGARY TEACHING HOSPITAL

2018 ◽  
Vol 8 (3) ◽  
pp. 190-202
Author(s):  
Peshtewan Majeed
Keyword(s):  
Health Care ◽  
Hand Hygiene ◽  
Teaching Hospital ◽  
Health Care Workers ◽  
Hygiene Practices ◽  
Care Workers

Health Personnel Practices Regarding Hand Hygiene in the Delivery Room at the Middle Euphrates Teaching Hospitals

2017 ◽  
Vol 9 (04) ◽  
Author(s):  
Wafa A K Abbas ◽  
Muntahaa Rashaan
Keyword(s):  
Health Care ◽  
Hand Hygiene ◽  
Control Measure ◽  
Relevant Literature ◽  
Delivery Room ◽  
Health Care Personnel ◽  
Teaching Hospitals ◽  
Infection Prevention And Control ◽  
Health Staff ◽  
Hygiene Practices

Literatures proved that Hand hygiene is the most important and effective infection prevention and control measure to prevent the spread of microorganisms causing HAIs and improving hand hygiene is consider a vital intervention to promote optimum patient safety in delivery room. Aim of the study; This study conducted to assess hand hygiene practices of health care personnel in the delivery room at the middle Euphrates teaching hospitals. Methods; A Descriptive qusi-expremental research design begin in 20th February to 26th May 2016, Current study sample involve all midwives and physicians in the delivery room (Total coverage.). Questionnaire used for data collection by interview forms and observational checklist was obtain from the extensive review of relevant literature and related studies Data analyzed through utilize (SPSS) software version (16) where, included descriptive analysis and inferential data analysis. The study conducted among 37 physicians and 97 midwives working in the delivery room are females. The current study indicate that the overall evaluation for the health staff practices regarding hand hygiene is fair at Karbala, Al-Najaf, Babylon and Diwaniah with high difference in health staff practices regarding infection control precautions (hand hygiene) and the different studied governorates at pvalue 0.001. based on the finding of present study majority of health care personnel have fair applies related to hand hygiene practices at different studied governorate hospitals. Updating practice of health care personnel through continuing inservice educational programs. Regular inspection and follow-up from the ministry of health for assurances good hand hygiene, the important of exist motivation system and punishment system to the neglected health care personnel.

Food museums as cultural institutions and tourist attractions: Evidence from Italy

2020 ◽  
Author(s):  
Roberta Garibaldi ◽  
Andrea Pozzi
Keyword(s):  
Private Companies ◽  
Tourist Attractions ◽  
Local Stakeholders ◽  
Cooking Shows ◽  
International Audience ◽  
External Relationships ◽  
Museum Experience ◽  
Public Museums ◽  
Modes Of Engagement ◽  
Heritage Interpretation

In recent years, food museums have turned into popular attractions for tourists. Scholars and practitioners have emphasized their role as agents of preservation, education and cultural heritage interpretation, but devoted little attention to tourism related issues. To fill the gap, this paper investigates Italian food museums in order to assess their characteristics, tasks, audience and modes of engagement. Findings suggest that community engagement is an important task along with safeguarding and promoting food heritage. Creating or improving external relationships is crucial for public museums to get recognized for their role and value. For museums operated by private companies, engaging with local stakeholders and residents serves not just a branding purpose, but also in awakening their interest in past and present issues concerning the product (nutrition, safety, taste, cultural and social values). The majority of Italian food museums mainly appeal to domestic travelers, which indicates the potential to reach a larger, international audience. Visibility and language issues remain crucial to reach international tourists but reframing the museum experience is also essential to meet new visitors’ needs. Exploiting traditional exhibitions of food-related objects with multimedia technology and practical activities such as classes, workshops, cooking shows can help in engaging the audiences.

An Epidemiological Analysis of COVID-19 Confirmed Cases, Reported at National Institute of Health, Pakistan (Preprint)

2020 ◽  
Author(s):  
Ambreen Chaudhry
Keyword(s):  
Age Groups ◽  
Target Population ◽  
Control Measures ◽  
Contact Tracing ◽  
Bivariate Analysis ◽  
Travel History ◽  
Disease Epidemiology ◽  
Hygiene Practices ◽  
Multi Center Study ◽  
Epidemiological Characteristics

BACKGROUND Coronavirus disease (Covid-19) is a zoonotic disease of novel origin that posed a continuous threat to health worldwide after taking the shape of the pandemic. An understanding of disease epidemiology is supportive in timely preventive and control measures as well as contact tracing and curbing surveillance activities. OBJECTIVE The objective of our study was to determine the epidemiological characteristics of COVID-19 confirmed cases reported at the National Institute of Health Pakistan and elements of its spread in Pakistan. METHODS A retrospective record review was conducted at the National Institute of Health (NIH) Islamabad, Pakistan from January 25 to April 4, 2020. Univariate and bivariate analysis was done with 95% CI and p<0.05. RESULTS A total of 14,422 samples of suspected COVID-19 cases were received with a positivity rate of 9% (n=1348). Among all 70% (n=939) were male. The median age was 41years of age (range: 01-99Years). Among all, 19% were from 30-39 years old followed by 50-59 years old (17%). Children remained the least affected by 3% (n=35). Of the total reported cases, 55% (n=735) have reported the travel history within the last 14 days. Among these travelers’ international travelers were 23% (n=166) and domestic travelers were 77% (n=569). Travel history including both international and domestic remained significantly associated with the different age groups and Young adults remained more vulnerable to COVID-19 (P=0.03). Fever, SOB, and Cough remained the most significantly associated (P<0.05) in all age groups. CONCLUSIONS A higher incidence of COVID-19 among elderly men suggests robust quarantine measures for this target population. An escalating incidence of local transmission needs strict social distancing and hygiene practices to help flatten the curve. An extensive multi-center study is also recommended for a full understanding of disease dynamics.

Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector

2010 ◽  
Vol 73 (3) ◽  
pp. 574-578 ◽  
Author(s):  
F. J. GORMLEY ◽  
C. L. LITTLE ◽  
N. MURPHY ◽  
E. de PINNA ◽  
J. MCLAUCHLIN
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
High Risk ◽  
Service Sector ◽  
Safety Management ◽  
Food Service ◽  
Control Measures ◽  
Hygiene Practices ◽  
Risk Practices ◽  
Handling Practices

Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P &lt; 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.

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