scholarly journals Food Safety and Foodborne Disease in the 21stCentury

2003 ◽  
Vol 14 (5) ◽  
pp. 277-280 ◽  
Author(s):  
Elizabeth Scott
Keyword(s):  
Food Safety ◽  
Healthcare Delivery ◽  
International Travel ◽  
Foodborne Illness ◽  
Preschool Age ◽  
Small Scale ◽  
Foodborne Disease ◽  
Daycare Centre ◽  
The Impact ◽  
At Home

Over the past decade there has been a growing recognition of the involvement of the home in several public health and hygiene issues. Perhaps the best understood of these issues is the role of the home in the transmission and acquisition of foodborne disease. The incidence of foodborne disease is increasing globally. Although foodborne disease data collection systems often miss the mass of home-based outbreaks of sporadic infection, it is now accepted that many cases of foodborne illness occur as a result of improper food handling and preparation by consumers in their own kitchens. Some of the most compelling evidence has come from the international data onSalmonellaspecies andCampylobacterspecies infections.By its very nature, the home is a multifunctional setting and this directly impacts upon the need for better food safety in the home. In particular, the growing population of elderly and other immnocompromised individuals living at home who are likely to be more vulnerable to the impact of foodborne disease is an important aspect to consider. In addition, some developed nations are currently undergoing a dramatic shift in healthcare delivery, resulting in millions of patients nursed at home. Other aspects of the home that are unique in terms of food safety are the use of the home as a daycare centre for preschool age children, the presence of domestic animals in the home and the use of the domestic kitchen for small-scale commercial catering operations. At the global level, domestic food safety issues for the 21stcentury include the continued globalization of the food supply, the impact of international travel and tourism, and the impact of foodborne disease on developing nations.A number of countries have launched national campaigns to reduce the burden of foodborne disease, including alerting consumers to the need to practice food safety at home. Home hygiene practice and consumer hygiene products are being refined and targeted to areas of risk, including preventing the onward transmission of foodborne illness via the inanimate environment. It has been said that food safety in the home is the last line of defense against foodborne disease, and it is likely that this will remain true for the global population in the foreseeable future.

scholarly journals Systematic Review on Food Safety and Supply Chain Risk Assessment Post Pandemic: Malaysian Perspective

2021 ◽  
Vol 5 ◽  
Author(s):  
Md Saad Nurul Eiman ◽  
Firdaus Muhammad Nurul Azmi Aida ◽  
Trias Mahmudiono ◽  
Siva Raseetha
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Supply ◽  
Small Scale ◽  
Supply Chain Risk ◽  
Food Supply Chain ◽  
Economic Sectors ◽  
Definition Of ◽  
Novel Coronavirus ◽  
The Impact

The novel coronavirus disease 2019, or COVID-19, is a recent disease that has struck the entire world. This review is conducted to study the impacts of the COVID-19 pandemic to food safety as well as the food supply chain. The pandemic has caused various changes around the world as numerous countries and governments have implemented lockdowns and restrictions to help curb the rising cases due to COVID-19. However, these restrictions have impacted many aspects of everyday life, including the economic sectors such as the food industry. An overview of the current COVID-19 situation in Malaysia was discussed in this review along with its implication on food safety and food supply chain. This is followed by a discussion on the definition of food safety, the impact of the pandemic to food safety, as well as the steps to be taken to ensure food safety. Hygiene of food handlers, complete vaccination requirement, kitchen sanitation and strict standard operating procedures (SOPs) should be in place to ensure the safety of food products, either in food industries or small scale business. Additionally, the aspect of the food supply chain was also discussed, including the definition of the food supply chain and the impact of COVID-19 to the food supply chain. Travel restriction and lack of manpower had impacted the usual operation and production activities. Lack of customers and financial difficulties to sustain business operational costs had even resulted in business closure. As a conclusion, this article provides insight into crucial factors that need to be considered to effectively contain COVID-19 cases and highlights the precaution methods to be taken through continuous monitoring and implementation by Malaysian government.

Foodborne Illness: Perceptions, Experience, and Preventive Behaviors in the United States

1995 ◽  
Vol 58 (12) ◽  
pp. 1405-1411 ◽  
Author(s):  
SARA B. FEIN ◽  
C. -T. JORDAN LIN ◽  
ALAN S. LEVY
Keyword(s):  
Food Safety ◽  
Illness Perceptions ◽  
Age Groups ◽  
College Education ◽  
Latency Period ◽  
The United States ◽  
Foodborne Illness ◽  
Foodborne Disease ◽  
Safety Issues ◽  
A Minor

Data from national telephone surveys conducted in 1988 and 1993 were used to describe consumer perceptions of foodborne illness. The 1993 data were also used to assess the relationship between the perception that a foodborne illness had recently been experienced and awareness, concern, knowledge, and behavior related to food safety. Respondents described foodborne disease primarily as a minor illness without fever that occurs within a day of eating a contaminated food prepared in a restaurant. However, several common pathogens have a latency period longer than a day, and experts on foodborne disease estimate that most cases of foodborne illness originate from foods prepared at home. In both surveys, people 18 to 39 years of age were more likely than those in other age groups to believe they had experienced a foodborne illness. In 1993, people with at least some college education were more likely to believe they had experienced foodborne illness than were people with less education. People who believed they had experienced foodborne illness had greater awareness of foodborne microbes and concern about food safety issues, were more likely to eat raw protein foods from animals, and were less likely to practice safe food handling than were those who did not perceive that they had experienced such an illness.

Estimating the Impact of Small-Scale Farmer Collective Action on Food Safety: The Case of Vegetables in Vietnam

2014 ◽  
Vol 50 (5) ◽  
pp. 715-730 ◽  
Author(s):  
Diego Naziri ◽  
Magali Aubert ◽  
Jean-Marie Codron ◽  
Nguyen Thi Tan Loc ◽  
Paule Moustier
Keyword(s):  
Food Safety ◽  
Collective Action ◽  
Small Scale ◽  
The Impact ◽  
Small Scale Farmer

scholarly journals Foodborne Illness a Dynamic, Everywhere Possible Emergency Field Today

2020 ◽  
Vol 5 (1) ◽  
Keyword(s):  
The United States ◽  
International Travel ◽  
Foodborne Illness ◽  
Food Storage ◽  
Food Sources ◽  
Foodborne Disease ◽  
Salmonella Infection ◽  
Row Crops ◽  
Life Years ◽  
The World

Foodborne illness afflicts people throughout the world. The CDC defines a foodborne disease outbreak as the occurrence of two or more similar illnesses resulting from ingestion of a common food. Each year, in USA, one in 10 people experiences a foodborne illness, 128,000 are hospitalized, 3,000 die, and 33 million healthy life-years are lost. While few patients with foodborne illness present with life-threatening symptoms, there are a number of foodborne infectious diseases and toxins that the emergency physician or other health care provider must consider in the evaluation of these patients. Given the frequency of international travel, as well as the risk associated with recurrent outbreaks of foodborne illness from commercial food sources, it is important to recognize various syndromes of foodborne illness, including those, which may require specific evaluation and management strategies. Foodborne illness poses a significant public health threat to the United States. The disease is defined as any ailment associated with the ingestion of contaminated food and is most often associated with gastrointestinal symptoms, including diarrhea, nausea, and/or vomiting. Individuals who are aged less than 5 years or more than 60 years or who are immunocompromised are at greatest risk for acquiring a foodborne illness. The most common cause of gastroenteritis is Salmonella infection. Annually, nontyphoidal Salmonella causes 1.2 million cases of foodborne illness and 450 deaths. Most Salmonella outbreaks were attributed to seeded vegetables (6.9%), pork (4%), or vegetable row crops (1.7%). Adults older than 65 years, people with weakened immune systems, and non-breastfed infants are more likely to have severe infections. Approximately 8% of patients with nontyphoidal salmonellosis will develop bacteremia and require treatment with antibiotics, including ceftriaxone or azithromycin in children and a fluoroquinolone (commonly levofloxacin) or azithromycin in adults. The summer months (peaking in July or August) had the highest percentage of cases. The use of certain medications to reduce stomach acidity can increase the risk of Salmonella infection. The food safety systems in some countries afford better consumer protection than others. This situation, combined with differing climates and ecologies, results in the association of different types of foodborne illness with different regions of the world. In a global economy, both people and food travel the world. Clinicians need to consider foreign travel as well as the consumption of food from other parts of the world when determining the cause of foodborne disease. The key to reducing the incidence of foodborne illness is prevention. Proper food storage, refrigeration, handling, and cooking are vital. Patients should be educated to avoid high-risk items such as unpasteurized milk and milk products, as well as raw or undercooked items like oysters, meat, poultry, and eggs. The consumption of more meals in the home may also decrease the risk of foodborne illness.

Recipe Modification Improves Food Safety Practices during Cooking of Poultry

2016 ◽  
Vol 79 (8) ◽  
pp. 1436-1439 ◽  
Author(s):  
CURTIS MAUGHAN ◽  
SANDRIA GODWIN ◽  
DELORES CHAMBERS ◽  
EDGAR CHAMBERS
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
Foodborne Illness ◽  
Actual Practice ◽  
Hand Washing ◽  
Chicken Breast ◽  
Safety Behaviors ◽  
Good Source ◽  
Safety Practices ◽  
At Home

ABSTRACT Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness.

scholarly journals COVID-19 pandemic: health impact of staying at home, social distancing and ‘lockdown’ measures—a systematic review of systematic reviews

2021 ◽  
Author(s):  
Valentina Chiesa ◽  
Gabriele Antony ◽  
Matthias Wismar ◽  
Bernd Rechel
Keyword(s):  
Mental Health ◽  
Systematic Review ◽  
Systematic Reviews ◽  
Healthcare Delivery ◽  
Health Impact ◽  
Unintended Consequences ◽  
Social Distancing ◽  
The Impact ◽  
Staying At Home ◽  
At Home

Abstract Background To systematically review the evidence published in systematic reviews (SR) on the health impact of staying at home, social distancing and lockdown measures. We followed a systematic review approach, in line with PRISMA guidelines. Methods In October 2020, we searched the databases Cochrane Database of Systematic Reviews, Ovid Medline, Ovid Embase and Web of Science, using a pre-defined search strategy. Results The literature search yielded an initial list of 2172 records. After screening of titles and abstracts, followed by full-text screening, 51 articles were retained and included in the analysis. All of them referred to the first wave of the coronavirus disease 2019 pandemic. The direct health impact that was covered in the greatest number (25) of SR related to mental health, followed by 13 SR on healthcare delivery and 12 on infection control. The predominant areas of indirect health impacts covered by the included studies relate to the economic and social impacts. Only three articles mentioned the negative impact on education. Conclusions The focus of SR so far has been uneven, with mental health receiving the most attention. The impact of measures to contain the spread of the virus can be direct and indirect, having both intended and unintended consequences. Highlights

scholarly journals THE IMPACT OF COVID-19 PANDEMIC ON MICRO & SMALL SCALE TOURISM ENTREPRENEURS: A LITERATURE REVIEW

2021 ◽  
Author(s):  
Natasya Farhana Nazry ◽  
◽  
Jabil Mapjabil ◽  
Keyword(s):  
Small And Medium Enterprises ◽  
Secondary Data ◽  
Tourism Industry ◽  
International Travel ◽  
World Health ◽  
Small Scale ◽  
Negative Effects ◽  
Tourism Sector ◽  
The Government ◽  
The Impact

The tourism sector is the single largest contributor to the total Gross Domestic Product (GDP) in Malaysia. Small and Medium Enterprises (SMEs) are divided into three levels: micro, small and medium-sized - enterprises, in a programme initiated by the government to reduce poverty and cut the income gap between rural and urban residents. The involvement of SMEs in the tourism industry has contributed to the development of a competitive advantage for the tourism industry in Malaysia. SMEs are an important component of the Malaysian economy, accounting for more than a third of the total GDP and providing employment to more than seven million people. However, when the World Health Organization (WHO) declared the COVID-19 outbreak as a worldwide pandemic, it has radically changed the direction of the tourism sector in Malaysia, especially among the micro and small scale enterprises (SMEs). In an effort to slow the spread of the virus, numerous countries introduced and mandated the use of Standard Operating Procedures (SOPs) including hand washing and sanitisation, social distancing and social isolation. Furthermore, the government has introduced several policies, improved public health systems and closed borders. These developments have restricted and even banned international travel and domestic travel, resulting in severe negative effects on the tourism sector. This unforeseen shock, to the tourism and other sectors, has dragged on for more than 12 months. It has severely curtailed the growth of micro and small scale enterprises (SMEs), leaving many such enterprises on the brink of closure. This study examines the literature and critically reviews the extent to which the COVID-19 pandemic has impacted SMEs. The methodology of this study uses the method of highlighting literature material systematically. A conceptual research method using secondary data was used in this study.

scholarly journals COVID-19 prevalence and predictors in United States adults during peak stay-at-home orders

PLoS ONE ◽  
2021 ◽  
Vol 16 (1) ◽  
pp. e0245586
Author(s):  
Robert Morlock ◽  
Amy Morlock ◽  
Martha Downen ◽  
Sonali N. Shah
Keyword(s):  
Symptom Severity ◽  
Early Recognition ◽  
Nationwide Survey ◽  
Total Sample ◽  
International Travel ◽  
Community Based ◽  
Cross Sectional ◽  
The Us ◽  
The Impact ◽  
At Home

Background Early recognition of COVID-19 cases is essential for effective public health measures aimed at isolation of individuals infected with severe acute respiratory syndrome coronavirus 2 (SARS–COV-2). The objective of this study was to describe characteristics, self-reported symptoms, and predictors of testing positive for SARS-CoV-2 infection in a community-based sample. Methods and findings This was a cross-sectional nationwide survey of adults in the US conducted between April 24 through May 13, 2020. The survey targeted a representative sample of approximately 5,000 respondents. The rate of COVID-19 cases and testing, most frequently reported symptoms, symptom severity, treatment received, impact of COVID-19 on mental and physical health, and factors predictive of testing positive were assessed. Most of the 5,203 participants (85.6%) reported no COVID-19-like symptoms. Of the 747 (14.5%) participants reporting COVID-19-like symptoms, 367 (49.1%) obtained a diagnostic test. Eighty-nine participants (24.3%) reported a positive COVID-19 test result, representing 1.7% of the total sample. For those testing positive, the most common symptoms were dry cough, fever, and shortness of breath/difficulty breathing. Those who tested positive were more likely to report greater symptom severity versus those who tested negative. Severe dry cough, new loss of taste or smell, trouble waking up, living with someone experiencing symptoms, recent international travel, respiratory issues, and reporting ethnicity of Black or African American were predictive of testing positive. Conclusions This study assessed the impact of COVID-19 using community-level self-reported data across the US during the peak of most stay at home’ orders. Self-reported symptoms and risk factors identified in this study are consistent with the clinical profile emerging for COVID-19. In the absence of widespread testing, this study demonstrates the utility of a representative US community-based sample to provide direct-reported symptoms and outcomes to quickly identify high-risk individuals who are likely to test positive and should consider taking greater precautions.

scholarly journals Looking Inside the International Food Safety Authorities Network Community Website

2020 ◽  
Vol 83 (11) ◽  
pp. 1889-1899 ◽  
Author(s):  
CARMEN JOSEPH SAVELLI ◽  
CÉU MATEUS
Keyword(s):  
Food Safety ◽  
Information Exchange ◽  
Phase 1 ◽  
Descriptive Analysis ◽  
Disease Outbreaks ◽  
Foodborne Illness ◽  
Support Network ◽  
Global Network ◽  
World Health ◽  
The Impact

ABSTRACT The International Food Safety Authorities Network (INFOSAN) was launched in 2004 by the World Health Organization (WHO) in collaboration with the Food and Agriculture Organization of the United Nations (FAO). Since then, this global network has aimed to halt the international spread of contaminated food, prevent foodborne disease outbreaks, and strengthen food safety systems globally to reduce the burden of foodborne illness. However, INFOSAN has never been examined as a functional community of practice and its value, according to members, has not been determined in a systematic or rigorous way. A three-phased, mixed-method study has explored the experiences of INFOSAN members with respect to their participation in collaborative network activities to improve global food safety and prevent foodborne illness. Results from phase 1 of this study are discussed here and relate to how the INFOSAN Community Website (ICW) is being used to support network activities. Overall, the descriptive analysis indicates that a small number of active INFOSAN members contribute most of information shared on the ICW. A much larger group of members participates passively, logging on to the site, reading content, but not sharing new information. Four hundred eighty-two food safety incidents are documented on the ICW, the majority of which have been caused by bacterial contamination, most commonly Salmonella enterica. The results from phase 1 of this study provide objective, foundational information about engagement of all members and were used to propose new ways to improve the ICW. Integration of these results with results from phases 2 and 3 will help determine whether and how members' reported attitudes and experiences reflect their online behaviors. This information can be used by the INFOSAN Secretariat to increase active participation and improve international information exchange to mitigate the impact of food safety emergencies and prevent foodborne diseases globally. HIGHLIGHTS

scholarly journals Food Safety: Does Your Kitchen Pass the Test?

EDIS ◽  
2013 ◽  
Vol 2013 (9) ◽  
Author(s):  
Linda B. Bobroff ◽  
Jennifer Hillan
Keyword(s):  
Older Adults ◽  
Food Safety ◽  
Foodborne Illness ◽  
Food Handling ◽  
Fact Sheet ◽  
Increased Risk ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices ◽  
At Home

Older adults are at increased risk for foodborne illness. To help reduce your risk, follow safe food handling practices at home. How does your kitchen measure up? This 3-page fact sheet was written by Linda B. Bobroff and Jennifer Hillan and published by the UF Department of Family Youth and Community Sciences, October 2013. http://edis.ifas.ufl.edu/fy926

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