scholarly journals Street Vended Foods: Potential for Improving Food and Nutrition Security or A Risk Factor for Food borne Diseases in Developing Countries?

2017 ◽  
Vol 5 (2) ◽  
pp. 55-65 ◽  
Author(s):  
Samuel Imathiu
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
Safety Issues ◽  
Nutrition Security ◽  
Chemical Hazards ◽  
Food Borne ◽  
Food And Nutrition ◽  
The Third World ◽  
Micronutrient Fortification ◽  
Deficiency Diseases

Street food selling is largely an informal nature of enterprise which is a common practice all over the world. In the third world countries, this normally unregulated practice is mainly used in solving socio-economic shortcomings through the provision of ready-to-eat meals at affordable prices as well as a means of providing employment. Street vended foods are readily available in many forms that the consumers can choose from, depending on their tastes and preferences, and also their affordability. Due to this, these foods, in one way or another, and directly and indirectly, can significantly influence human nutrition, food security and safety. Current literature indicates that increased consumption of street vended foods can immensely contribute to provision of nutrients and availability of food to millions of people worldwide. Of greatest importance in the current developments in street foods is the fact that they have been identified as probable means for micronutrient fortification in an effort to prevent nutritional deficiency diseases. These foods though, have potential risks to the consumers in terms of food safety issues linked to them. In the developing countries for instance, they are usually prepared under unhygienic conditions with little or no regard to food hygiene, a situation that often exposes the consumers to microbiological and chemical hazards that can have detrimental health effects in their lives. There is therefore an urgent need to promote food safety practices in the production and consumption of street vended foods, particularly in the developing countries where levels of hygiene standards are questionable, in order to ensure that the health of the consumers is safeguarded, and at the same time ensuring provision of nutritious, healthy and affordable foods that are easily accessible to all.

Food Safety Standards, Trade & WTO

2008 ◽  
Vol 43 (3) ◽  
pp. 3-20 ◽  
Author(s):  
Khushdeep Dharni ◽  
Sonika Sharma
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
Fruits And Vegetables ◽  
Developed Countries ◽  
Safety Standards ◽  
Food Items ◽  
Food Borne ◽  
Marine Products ◽  
The Developed Countries ◽  
Food Safety Standards

With incidence of food-borne diseases, consumers have become more conscious of food safety. Share of high value food items in the export bounty from developing countries like India is on the rise. These high value food items such as fresh & processed fruits and vegetables, marine products, meat and its preparations are highly income elastic as well as sensitive from the viewpoint of food safety. Article 20 of GATT allows governments to act on trade in order to protect human, animal or plant life or health, provided they do not discriminate or use this as disguised protectionism. SPS Agreement sets out the basic rules concerning food safety and animal & plant health standards. It allows countries to set their own standards but also says that regulations must be based on science. With increased retail concentration ratio, large retailers in the developed countries are enforcing their own food safety standards and these standards are stringent as compared to standards of standard setting bodies of WTO. At times these standards are used for discrimination in international trade and are telling upon the exports from developing countries in terms of additional costs of compliance and lack of “harmonization” and difficulties in establishing “equivalence”. For the benefit of exporters from the developing countries and consumers of the developed countries, efforts must be made for encouraging harmonization in these private standards and reducing the resulting discrimination.

scholarly journals Serotypes and antimicrobial resistance profiles of Salmonella isolates from pigs at slaughter in Kenya

2010 ◽  
Vol 4 (04) ◽  
pp. 243-248 ◽  
Author(s):  
Gideon M. Kikuvi ◽  
Jackson N. Ombui ◽  
Eric S. Mitema
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
Antimicrobial Resistance ◽  
Cross Contamination ◽  
Biochemical Tests ◽  
Safety Hazard ◽  
Ampicillin Resistance ◽  
Food Borne ◽  
Plasmid Analysis ◽  
Food Safety Risk

Background: Salmonellosis is considered one of the most widespread food-borne zoonoses in industrialized as well as developing countries. The presence of Salmonella in food animals at slaughter and the consequent cross-contamination of edible carcass tissues present a significant food safety hazard. Methodology: Samples were collected from randomly selected pigs at the Ndumbuini abattoir in Nairobi. Isolates were confirmed to be Salmonella by biochemical tests and characterised by serotyping, phage typing and plasmid analysis. Minimum inhibitory concentrations (MICs) of eight antimicrobials were determined and the resistant isolates were screened for resistance genes by PCR. Results: Sixteen (13.8%) of 116 samples were positive for Salmonella. Three Salmonella enterica subsp. enterica serovars, namely Saintpaul, Braenderup, and Heidelberg were identified, S. Saintpaul being predominant. Antimicrobial resistance was found in 35.7% of the isolates. The S. Heidelberg isolates were susceptible to all the antimicrobials tested. Multidrug resistance was found in 7.1% of the Salmonella isolates. Plasmids were only detected in S. Heidelberg. Ampicillin resistance was based on expression of a blaTEM gene, while chloramphenicol, streptomycin, and tetracycline resistances were encoded by the genes catA1, strA, and tet(A), respectively. Conclusions: Pigs may serve as reservoirs of antimicrobial resistant Salmonella and slaughterhouse cross-contamination of pork may be a food safety risk.

scholarly journals The affect of temperature and pH on the food safety of kombucha tea

2016 ◽  
Author(s):  
Ryan Hammel ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Vanessa Karakilic ◽  
Fred Shaw
Keyword(s):  
Food Safety ◽  
Room Temperature ◽  
Sampling Period ◽  
Farmers Markets ◽  
Ph Change ◽  
Safety Issues ◽  
Food Borne ◽  
Kombucha Tea ◽  
Initial Ph ◽  
Food Borne Illness

  Objectives: Kombucha tea is becoming an increasingly popular food item within the Vancouver area. The tea is prepared through fermentation at room temperature during which acidic by-products are produced lowering the overall pH of the tea. Though the pH eventually reaches levels below 4.6, many health authorities prevent the sale of kombucha in farmers markets due to potential food safety issues. The initial pH before fermentation is around 5.5 and is then left at room temperature to ferment. As a result, this process potentially could allow for food borne illness causing organisms to survive and proliferate within the sugared tea. This research project will investigate the relationship of pH and time during fermentation at both room and refrigeration temperatures. Fermentation within a refrigerator could provide a safer alternative fermentation method Methods: The pH was measured using a pH meter for 30 samples at both room and refrigeration temperatures providing a total of 60 samples. The pH was measured periodically every twelve hours for a total of 120 hours. The data was analyzed using a linear regression model to determine if the pH change over time was statistically significant. The time at which the pH dropped below 4.6 was also noted for food safety purposes Results: At room temperature the pH steadily decreased in a linear fashion throughout the entire sampling period, dropping below 4.6 within 12 hours. The pH decreased in a nearly identical fashion when fermented in a refrigerator for the first 72 hours of sampling. After the 72 hour mark the pH stabilized at approximately 3.75, whereas the pH at room temperature continued to decrease down to 3.10 after the full sampling period Conclusion: The results indicate that kombucha tea becomes a non-potentially hazardous food within the first 12 hours of fermentation. The pH dropped below 4.6 after 12 hours at which point no food borne illness causing bacteria are able to survive and proliferate within the tea. The observed decrease in pH during the first 72 hours within a refrigerator is unlikely to have resulted from the fermentation process and therefore is not a feasible practice. Fermentation at room temperature appears to be a relatively safe process if home brewers are able to measure the pH change and carry out the process in a sanitary manner  

Demand for food safety in emerging and developing countries

2017 ◽  
Vol 7 (1) ◽  
pp. 21-34 ◽  
Author(s):  
David L. Ortega ◽  
David L. Tschirley
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
Food Systems ◽  
English Language ◽  
Consumer Demand ◽  
Sub Saharan Africa ◽  
Future Research ◽  
Developing Regions ◽  
Content Type ◽  
Safety Issues

Purpose Food safety in emerging and developing regions is receiving increased attention from economists, researchers and policymakers. The purpose of this paper is to provide a review of the literature on the economics of food safety in Asia and Sub-Saharan Africa (SSA). Of interest are studies exploring consumer demand and producer behavior regarding food safety. Particular attention is given to areas in need of additional research. The studies’ common implications for future research are discussed. Design/methodology/approach Two English language searches were conducted in the summer of 2013 to identify relevant studies on the economics of food safety, one each in Google Scholar and Web of Science. The authors carefully reviewed the abstracts of these studies for content, and select papers were identified that capture overarching themes found in the literature. Findings are presented by region. Findings Consumers in developing countries will become increasingly aware of food safety issues as urbanization proceeds and incomes continue to rise at robust rates. However, assuring food safety in modernizing food systems involves significant costs, and current incomes in developing SSA are far lower than in Asia. The authors find that overall consumer awareness of food safety problems in SSA is low relative to Asia. Moreover, knowledge of producer behavior and consumer demand for food safety in developing countries is very limited. Research limitations/implications Limitations include a lack of information available on domestic food safety issues and overall knowledge of how food safety affects developing agrifood systems. Originality/value The findings from this review contribute to a better understanding of the economics of food safety in emerging and developing regions.

scholarly journals Microbiological Characterization of Grilled Meat “Tchatchanga” in Cotonou (Southern Benin): Enumeration, Isolation and Resistance Profile of Staphylococcus aureus and Escherichia coli

2019 ◽  
Vol 11 (1) ◽  
pp. 39-44
Author(s):  
Ousmane ASSIM ◽  
Victorien T. DOUGNON ◽  
Nicodème W. CHABI ◽  
Jerrold A. AGBANKPE ◽  
Alidah V. ANIAMBOSSOU ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Developing Countries ◽  
Food Safety ◽  
Strain Resistance ◽  
Resistance Profile ◽  
Food Borne ◽  
The City ◽  
Southern Benin

Collective food-borne diseases are the reason for a considerable number of deaths in developing countries. The contamination of meat is often noticed. The purpose of the present study was to enumerate, isolate and evaluate the resistance profile of Staphylococcus aureus and Escherichia coli in grilled meat consumed in Southern Benin. To achieve this goal, 30 thirty samples of grilled meat “Tchatchanga” were collected in three districts of the city of Cotonou. After collection, the samples were identified, stored in a cooler containing cold accumulator’s and sent to the laboratory for analysis. The resistance profile of the different isolated strains was then sought: 30% of the samples were contaminated with Escherichia coli and 100% with Staphylococci. In terms of hygienic quality, 70% of the samples were of unsatisfactory. Of the 30 staphylococcal strains, 11 were identified as Staphylococcus aureus. Regarding the strain resistance profile, 88.89% of the Escherichia coli strains were multi-resistant compared to 72.72% of Staphylococcus aureus. This study revealed the necessity of urgent actions to ensure food safety in Benin.

scholarly journals The evaluation of the developments in food safety systems formation in the world for dairy industry from the standpoint ofTurke

2012 ◽  
Vol 52 (No. 5) ◽  
pp. 236-243 ◽  
Author(s):  
N. Demirbaş ◽  
Ö. Karahan ◽  
Z. Kenanoğlu ◽  
C. Karagözlü
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
World Trade ◽  
Food Industry ◽  
Dairy Industry ◽  
Life Quality ◽  
Domestic Consumption ◽  
Safety Issues ◽  
The World ◽  
Safety Systems

Food safety is important due to new protection measurements applied in the growing world trade as much as the raise and continuity of life quality. In recent years, the countries have begun to face with important problems both in domestic consumption and exportation, because of the sensitivity of consumers on the safety of food products. Regarding this, in the dairy industry, which is an important sub sector of the food industry, the food safety issues has begun to gain importance in developing countries like the developed ones as a result of the world trade. Therefore the aim of this study can be stated as examining the food safety systems for dairy industry and comparing them withTurkey.

scholarly journals Contribution of Women to Food Production in Urban and Peri-Urban Areas of Kapsabet Town, Kenya.

10.37512/1200 ◽  
2021 ◽  
pp. 144-154
Keyword(s):  
Developing Countries ◽  
Urban Areas ◽  
Food Production ◽  
National Level ◽  
Women Farmers ◽  
Cross Sectional ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
On Farm

Women make a significant contribution to household food and nutrition security worldwide. They are reported to produce 60-80 % of food in developing countries and half of the food produced globally. They have also been reported to have a higher workload in ensuring food and nutrition security than men do in developing countries. In Kenya, women play a pivotal role in food production. This study aimed to explore their contribution to food production in an urban Kenyan metropolis, in a high potential agricultural area of Kenya’s Rift Valley Region. A cross-sectional descriptive study design using a quantitative method of data collection was used to collect data from 124 women (representing households) in Kapsabet town metropolis, through a questionnaire that was administered to the women in the 124 households and 14 key informants by way of one-on-one interviews. The households were selected randomly. The data obtained was analyzed using descriptive statistics to establish the nature and level of food production activities by the respondents including the level of economic empowerment. It was established that most of the farming population was aged 40-59 (54%), while those aged 20-39 made up 26% of respondents; farming in the metropolis is not therefore a major attraction for the youth (18-35 years of age). Women-farmers spent approximately 36 hours/week during the planting, weeding and harvest season on farm-related activities compared to 25 hours/week by males. Higher food production and food and nutrition security can be achieved if County and National-level Governments invested in women empowerment for higher agricultural productivity and minimized the challenges they face in food production.

scholarly journals Avaliação das Condições Higiênico-Sanitárias e Físico-Estruturais em Unidades de Alimentação e Nutrição de um Estado do Nordeste Brasileiro

2021 ◽  
Vol 25 (1) ◽  
pp. 66-71
Author(s):  
Kaira Cristina Ferreira Araújo Rebouças ◽  
Maria Madalena Oliveira Jorge ◽  
Eliakim Aureliano da Silva ◽  
Beatriz Gonçalves Feitosa dos Santos ◽  
Cláudia Lorena Ribeiro Lopes ◽  
...  
Keyword(s):  
Health Risks ◽  
Raw Materials ◽  
Food Handling ◽  
Nutrition Security ◽  
Food Borne ◽  
Food And Nutrition ◽  
De Se ◽  
Good Manufacturing Practices ◽  
The One ◽  
Sanitary Conditions

Nas Unidades de Alimentação e Nutrição (UAN), as contaminações podem ser oriundas das diversas etapas de manuseio do alimento, aumentando, assim, a incidência de doenças de origem alimentar, sendo necessária a manutenção de condições higiênico-sanitárias adequadas e locais apropriados, de forma a garantir a dignidade do ato de se alimentar. O presente trabalho teve como objetivo analisar as condições higiênico-sanitárias e físico-estruturais de Unidades de Alimentação e Nutrição. O estudo foi realizado em UAN dos municípios de Teresina, Picos, Floriano e Parnaíba no Estado do Piauí, nas quais foram codificadas em A, B, C, D, E, F e G. Realizou-se a aplicação do checklist adaptado da RDC nº 275/2002, em que cada item foi avaliado em “conforme” e “não-conforme” e seus resultados foram apresentados em porcentagens. Das 7 UAN analisadas, 57% eram UAN institucionais, 29% UAN hospitalares e 14% UAN não institucionais, a maioria apresentou percentuais de conformidades maior que 70%, destacando a UAN A (95,3%). A UAN E foi a que apresentou menor percentual de adequação na maioria dos itens, destacando o item matérias-primas, ingredientes e embalagens (18,2%), sendo classificada como muito ruim. A UAN G foi a única que não apresentou documentos e registro. Conclui-se que a maioria das UAN apresentou condições higiênico-sanitárias satisfatórias em boa parte dos itens preconizados pela RDC n° 216/2004. Entretanto, algumas UAN foram classificadas como ruins, podendo gerar riscos à saúde dos comensais.   Palavras-chave: Alimentação Coletiva. Segurança Alimentar e Nutricional. Manipulação de Alimentos. Boas Práticas de Fabricação.   Abstract In Food and Nutrition Units (UAN), contamination may  come from the various stages of food handling, thus increasing the incidence of food-borne illnesses, requiring the maintenance of adequate hygienic-sanitary conditions and appropriate places, to guarantee the dignity of the feeding act. The study was carried out in UAN in the municipalities of Teresina, Picos, Floriano and Parnaíba in the state of Piauí, in which they were coded in A, B, C, D, E, F and G. The checklist adapted from RDC nº 275/2002 was applied, in which each item was evaluated as "compliant" and "non-compliant" and its results were presented in percentages. Of the 7 UANs analyzed, 57% were institutional UANs, 29% hospital UANs and 14% non-institutional UANs, the majority had conformity percentages greater than 70%, highlighting UAN A (95.3%). The UAN E was the one with the lowest percentage of adequacy in most items, highlighting the item raw materials, ingredients and packaging (18.2%), being classified as very bad. The UAN G was the only one that did not present documents and registration. It is concluded that the majority of UANs presented satisfactory hygienic-sanitary conditions in most of the items recommended by RDC nº 216/2004. However, some UANs have been classified as bad, which can create health risks for diners.   Keywords: Collective Food. Food and Nutrition Security. Food Handling. Good Manufacturing Practices.

Sign in / Sign up

Export Citation Format

Share Document