scholarly journals Importance of training in ensuring the hygiene-sanitary quality of lettuce salads served in nursery schools

2019 ◽  
Vol 22 ◽  
Author(s):  
Melissa Schirmer ◽  
Nágela Farias Magave Picanço ◽  
Rozilaine Aparecida Pelegrine Gomes de Faria
Keyword(s):  
School Meals ◽  
Food Handling ◽  
Salmonella Spp ◽  
Mato Grosso ◽  
Nursery Schools ◽  
Heat Tolerant ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Good Food

Abstract The food provided in nursery schools should meet the sanitary and nutritional requirements needed to promote a child's intellectual and physical health. Therefore, training of the School Nutrition Technicians (SNT) in good food handling practices is essential to ensure the safety of the foods prepared. This study was aimed at evaluating the microbiological quality of lettuce salads consumed by children in public nursery schools in the municipality of Cuiabá, Mato Grosso, Brazil. The lettuce salad samples were collected in two distinct phases: before and after training of the SNTs in good food handling practices by the nutritionists of the school meals program of the municipality of Cuiabá, according to the school calendar routine. Thirty fresh (in natura) lettuce samples that had not been sanitized (representing samples obtained from the supplier) were collected for the detection of Salmonella spp. and 240 prepared lettuce salad samples (salads ready for consumption), for the detection of Salmonella spp. and the heat-tolerant coliform count. The genus Salmonella was not detected in either of the phases of the study. However, prior to training, 54% of the lettuce salad batches were contaminated with heat-tolerant coliforms, but after training 100% of the batches were considered to be in satisfactory sanitary conditions. In conclusion, offering training courses on good food handling practices to food handlers in school meals units was capable of reducing contamination.

scholarly journals Food Safety Practices among Postnatal Mothers in Western Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Stephen T. Odonkor ◽  
Napoleon Kurantin ◽  
Anthony M. Sallar
Keyword(s):  
Food Safety ◽  
Tertiary Education ◽  
Communication Strategy ◽  
Age Group ◽  
Food Handling ◽  
Safety Practices ◽  
Postnatal Mothers ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Good Food

Food safety has become a global issue due to the morbidity and mortality associated with it, particularly in developing countries. The objective of this community-based study is to examine food safety practices and its associated factors among postnatal mothers in the Western Region of Ghana. A cross-sectional survey study was conducted from August 1 2019 to January 31, 2020 from which data was obtained from the postnatal mothers ( N = 300 ). The data was analysed using SPSS v.23. The findings suggest that majority (86%) of the respondents exhibited good food handling practices. Also, 66.3% and 91.7% of the respondents exhibited good food preparation and proper storage practices, respectively. Results also revealed that the odds of performing good handling practice among respondents within the age group of 36-45 years were five times higher compared to those within the age group of 18-25 years [ OR = 4.92 (95% CI: 1.44–16.86), p = 0.011 ]. Moreover, respondents who had tertiary education qualifications were more likely to have proper food handling practices compared to those with primary education [ OR = 0.27 (95% CI: 0.09–0.71), p = 0.009 ]. These findings provide useful insights for policy directions. The government of Ghana and other stakeholders should develop a communication strategy to increase and sustain publicity and education on food safety particularly to postnatal mothers and the citizenry in general.

scholarly journals Preventing Foodborne Illness: Salmonellosis

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich-Schneider ◽  
Michael A. Hubbard ◽  
Susanna Richardson
Keyword(s):  
The United States ◽  
Foodborne Illness ◽  
Food Science ◽  
Food Handlers ◽  
Salmonella Infection ◽  
Food Handling ◽  
Contaminated Food ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Good Food

In 2007, there were over 1 million cases and some 400 deaths associated with Salmonella-contaminated food. In 2004, it was estimated that the total economic burden caused by Salmonella infection in the United States was $1.6–$5.3 billion. Food handlers, processors, and retailers can minimize the risk of salmonellosis by using good food handling practices. This 6-page fact sheet was written by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs096

Occurrence of Listeria and Enterobacteriaceae in Domestic Refrigerators

2008 ◽  
Vol 71 (3) ◽  
pp. 608-612 ◽  
Author(s):  
AGNES KILONZO-NTHENGE ◽  
FUR-CHI CHEN ◽  
SANDRIA L. GODWIN
Keyword(s):  
Klebsiella Pneumoniae ◽  
Yersinia Enterocolitica ◽  
Klebsiella Oxytoca ◽  
Enterobacter Sakazakii ◽  
Food Handling ◽  
Standard Procedures ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Consumers' refrigeration practices have a significant impact on the safety and quality of foods. To determine the prevalence and the identity of microorganisms in domestic refrigerators, swab samples were taken from various locations in the refrigerators from 137 households in middle Tennessee. The swabs were inoculated into different media, and standard procedures were used to characterize the isolates. API 20E and API Listeria were used for identification of Enterobacteriaceae and Listeria spp., respectively. The Kirby-Bauer technique was used to test resistance of the isolates. Actual counts for aerobic and Enterobacteriaceae ranged from not detected to 8.53 and 8.39 log CFU per sample, respectively. Klebsiella pneumoniae (23.4%), Klebsiella oxytoca (6.8%), Klebsiella terrigena (4.0%), Enterobacter sakazakii (2.2%), and Yersinia enterocolitica (0.7%) were some of the bacteria of concern that were isolated from domestic refrigerators. Resistance to antibiotics was most common in erythromycin (39.9%), followed by ampicillin (33.8%), cefoxitin (12.8%), tetracycline (5%), streptomycin (4.0%), nalidixic acid (2.1%), kanamycin (1.4%), and colistin (0.7%). None of the isolates tested was resistant to ciprofloxacin or gentamycin. Listeria spp. were also detected in six refrigerators. These findings underline the need for greater consumer education regarding proper refrigerator cleaning and safe food handling practices.

Microbiological Safety and Food Handling Practices of Seed Sprout Products in the Australian State of Victoria

2015 ◽  
Vol 78 (7) ◽  
pp. 1387-1391 ◽  
Author(s):  
SALLY SYMES ◽  
PAUL GOLDSMITH ◽  
HEATHER HAINES
Keyword(s):  
Food Safety ◽  
Safety Concern ◽  
Food Handling ◽  
Salmonella Spp ◽  
Local Council ◽  
Safety Issues ◽  
Australian State ◽  
Foodborne Outbreaks ◽  
Handling Practices ◽  
Food Handling Practices

Seed sprouts have been implicated as vehicles for numerous foodborne outbreaks worldwide. Seed sprouts pose a unique food safety concern because of the ease of microbiological seed contamination, the inherent ability of the sprouting process to support microbial growth, and their consumption either raw or lightly cooked. To examine seed sprout safety in the Australian state of Victoria, a survey was conducted to detect specific microbes in seed sprout samples and to investigate food handling practices relating to seed sprouts. A total of 298 seed sprout samples were collected from across 33 local council areas. Escherichia coli was detected in 14.8%, Listeria spp. in 12.3%, and Listeria monocytogenes in 1.3% of samples analyzed. Salmonella spp. were not detected in any of the samples. A range of seed sprout handling practices were identified as potential food safety issues in some food businesses, including temperature control, washing practices, length of storage, and storage in proximity to unpackaged ready-to-eat potentially hazardous foods.

scholarly journals Food handling practice and associated factors among food handlers working in food establishments in Woldia town, Northeast Ethiopia

2019 ◽  
Author(s):  
Melese Abate Reta ◽  
Mekonnin Tesfa Lemma ◽  
Ashete Adere Gemeda ◽  
Getasew Assefa Lemlem
Keyword(s):  
Associated Factors ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Food Handling ◽  
Northeast Ethiopia ◽  
Handling Practices ◽  
Food And Drink ◽  
Food Handling Practices ◽  
Good Food

Abstract Objective: The aim of this study was to assess food handling practice and associated factors among food handlers working in public food and drink establishments in Woldia town, Northeast Ethiopia.Results: Of the total 288 participated food handlers, 91.7% were females, and 82.3% were single, while 69.8% were literate. Ninety-four (32.6%) of them were under 15-20 years age and the median age was 23.3year. The proportion of good food handling practice was 134 (46.5%)[95% CI (confidence interval): 41.00, 52.40]. Advanced age [AOR (adjusted odds ratio):12.01; 95%CI 1.96-73.52], education (AOR=2.29; 95% CI=1.05-4.61), service year (AOR=2.43; 95% CI=2.08-3.17), received training (AOR=1.79; 95%CI=1.68-4.71), and inspection by regulatory personnel (AOR=2.24; 95%CI=1.05-3.09) were positively associated with food handler's food handling practices. This study showed that the food handling practice was poor. Age, education, service year, training received, and sanitary inspection visit by regulatory personnel were factors significantly associated with food handler's food handling practices. Food handling and safety training to food handlers, establishment owners, and regular sanitary inspection visits of public food service establishments by regulatory authority is compulsory.

scholarly journals Avaliação do conhecimento de manipuladores de alimentos após intervenções educativas em Palmas, Tocantins

2017 ◽  
Vol 4 (3) ◽  
pp. 27
Author(s):  
Dark Luzia dos Santos Neto ◽  
Karuane Saturnino da Silva Araújo ◽  
Sandra Maria Botelho Mariano ◽  
Erika Suellen dos Santos Vieira ◽  
Fellipe Camargo Ferreira Dias ◽  
...  
Keyword(s):  
Inservice Training ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Food Services ◽  
Food Handling ◽  
Before And After ◽  
Handling Practices ◽  
Transfer Of Information ◽  
Food Handling Practices ◽  
Good Food

A mão de obra capacitada em boas práticas de manipulação de alimentos é escassa e as deficiências na forma de executar o serviço são visíveis. O objetivo deste estudo foi avaliar o conhecimento dos manipuladores de alimentos (MA) de serviços de alimentação em Palmas – Tocantins antes e depois dos treinamentos em boas práticas de manipulação. O estudo foi realizado através da aplicação de um questionário, baseado na Resolução RDC n° 216/2004, a fim de verificar se houve a transferência de informações e conhecimentos para os MA em função da percentagem de respostas certas. Foi observado aumento na percentagem de respostas na escala excelente de 55% para 83%. De acordo com esses resultados, sugere-se a cobrança mais efetiva por parte dos órgãos fiscalizadores para que estabelecimentos que produzam alimentos tenham programas de treinamentos; que as capacitações aconteçam com uma maior frequência, para minimizar os riscos de contaminações e consequentemente a incidências de doenças veiculadas por alimentos.   Palavras-chave: Serviços de Alimentação, Capacitação em Serviço, Manipulação de Alimentos. ABSTRACT The skilled workforce in good food handling practices is scarce and deficiencies in the way the service is performed are visible. The objective of this study was to evaluate the knowledge of food handlers (FH) of food services in Palmas - Tocantins before and after training in good handling practices. The study was carried out through the application of a questionnaire, based on RDC Resolution 216/2004, in order to verify the transfer of information and knowledge to the FH according to the percentage of correct answers. An increase in the percentage of responses on the excellent scale from 55% to 83% was observed. According to these results, it is suggested the most effective collection by the enforcement agencies so that establishments that produce food have training programs; that capacities occur more frequently in order to minimize the risk of contamination and consequently the incidence of foodborne diseases. Keywords: Food Services, Inservice Training, Food Handling.

Consumer Knowledge of Foodborne Microbial Hazards and Food-Handling Practices

1996 ◽  
Vol 59 (3) ◽  
pp. 287-294 ◽  
Author(s):  
SEAN F. ALTEKRUSE ◽  
DEBRA A. STREET ◽  
SARA B. FEIN ◽  
ALAN S. LEVY
Keyword(s):  
Foodborne Pathogens ◽  
Food Handling ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Hygiene Practices ◽  
Influence Of Food ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices ◽  
Cutting Boards

A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.

scholarly journals Improving safe food-handling practices by increasing self-efficacy

Food Control ◽  
2021 ◽  
pp. 108361
Author(s):  
Denise van Rijen ◽  
Enrique Mergelsberg ◽  
Gill ten Hoor ◽  
Barbara Mullan
Keyword(s):  
Self Efficacy ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

scholarly journals Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam

2018 ◽  
Vol 15 (10) ◽  
pp. 2324 ◽  
Author(s):  
Sinh Dang-Xuan ◽  
Hung Nguyen-Viet ◽  
Phuc Pham-Duc ◽  
Delia Grace ◽  
Fred Unger ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Household Survey ◽  
Cross Contamination ◽  
Food Handling ◽  
Transfer Rates ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Cutting Boards ◽  
Insight Into ◽  
Pork Consumption

Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.

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