scholarly journals Microbial Load of Chicken Shawerma and the Handlers’ Compliance with Food Safety Practices in Jordan

2022 ◽  
Author(s):  
Hana Taha ◽  
Moath Nasraween ◽  
Yousef Khader ◽  
Lujain Al Omari ◽  
Vanja Berggren
Keyword(s):  
Food Safety ◽  
Eastern Mediterranean ◽  
Eastern Mediterranean Region ◽  
Cross Sectional Study ◽  
Laboratory Analysis ◽  
Microbial Load ◽  
Food Handlers ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices

Background: Shawerma is a popular traditional food in the Eastern Mediterranean region. Aim: The aim of this study was to assess the shawerma handlers’ compliance with food safety practices and determine the microbial load and pathogenic organisms in the ready-to-eat chicken shawerma sandwiches in the restaurants of Amman, Jordan. Methods: This cross-sectional study used mixed methods including observational checklists to determine the compliance of food safety practices by 120 chicken shawerma handlers from 40 randomly selected restaurants in Amman. Additionally, pathogenic microorganisms were assessed by laboratory analysis in the ready-to-eat chicken shawerma sandwiches. Results: Only 2.5% and 10% complied, respectively, with separating knives and boards used for chicken from the ones used for vegetables. The compliance for maintaining proper temperatures for freezers and chillers were only 62% and 67%, respectively. As for hand-washing techniques and using disposable drying papers, the adherence was 5% and 7.5%, respectively. Laboratory analysis showed that 27.5% of the ready-to-eat shawerma had unacceptable levels of microorganisms. Conclusion: Our findings showed poor compliance of food safety practices in chicken shawerma restaurants of Amman. There is a need for capacity building and periodic evaluations of food handlers’ knowledge and practices within a comprehensive food safety program, carried out by qualified trainers. Keywords: chicken shawerma, food safety, Jordan

scholarly journals Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Jember Azanaw ◽  
Mulat Gebrehiwot ◽  
Henok Dagne
Keyword(s):  
Food Safety ◽  
Health Professionals ◽  
Cross Sectional Study ◽  
Local Health ◽  
Food Handlers ◽  
Sectional Study ◽  
Food Handling ◽  
Cross Sectional ◽  
Safety Practices ◽  
Factors Associated

Abstract Objective The primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis. Results One hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.

scholarly journals Safe Food Practices among the Regimental Food Handlers of Selected Military Unit

2021 ◽  
Vol 16 (1) ◽  
pp. 65-68
Author(s):  
Muhammad Anwarul Hoque ◽  
Nazmin Rahman ◽  
Mohammad Khalid Mahmud
Keyword(s):  
Food Safety ◽  
Nuclear Family ◽  
Sampling Technique ◽  
Cross Sectional Study ◽  
Health Concern ◽  
Food Handlers ◽  
Cross Sectional ◽  
Safety Practices ◽  
Practice Level ◽  
Safety Practice

Introduction: Food safety is a key public health concern. Food handlers play an important role in ensuring food safety throughout the chain of preparation, storage and serving. Aim: To assess the food safety practice level among the food handlers of selected unit messes in Dhaka Cantonment. Methods: This descriptive cross sectional study was conducted among the food handlers of selected unit messes in Dhaka Cantonment from January 2013 to December 2013. A total of 133 food handlers were selected following convenient sampling technique. Data were collected by face to face interview using a predesigned semi-structured questionnaire and check list. All completed questionnaires were validated manually and data were analyzed with Statistical Package for the Social Sciences (SPSS) verson 15.0 by using descriptive and inferential statistics. Results: In this study, the food handlers had a mean age of 32.94 years; all were male and Muslim. Regarding educational qualification, majority (42.9%) were between class VI to X and 80.5% were married. The mean monthly income of the participants was taka 17,115.8 and 53.4% belonged to nuclear family. Majority (65.4%) of the participants were cook and 39.8% had family members between 4-5 persons. It was found that out of all food handlers 12% had good, 78.9% had average and 9.0% had poor food safety practice status. Descriptive statistics revealed that occupation, education and marital status played a major role for food safety practice level. Conclusion: Efforts need to be taken to improve the awareness among the food handlers. Safety practices and further studies are recommended on determinants of non-compliance to safety practices by the food handlers. JAFMC Bangladesh. Vol 15, No 1 (June) 2020: 65-68

scholarly journals Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study

2021 ◽  
Vol 26 (1) ◽  
Author(s):  
Md. Hasan Al Banna ◽  
Tasnim Rahman Disu ◽  
Satyajit Kundu ◽  
Bright Opoku Ahinkorah ◽  
Keith Brazendale ◽  
...  
Keyword(s):  
Food Safety ◽  
Work Experience ◽  
Daily Basis ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Factors Associated ◽  
Safety Knowledge ◽  
Good Food

Abstract Background Food handlers can play a vital role into reducing foodborne diseases by adopting appropriate food handling and sanitation practices in working plants. This study aimed to assess the factors associated with food safety knowledge and practices among meat handlers who work at butcher shops in Bangladesh. Methods A cross-sectional study was conducted among 300 meat handlers from January to March, 2021. Data were collected through in-person interviews using a structured questionnaire. The questionnaire consisted of three parts; socio-demographic characteristics, assessments of food safety knowledge, and food safety practices. A multiple logistic regression model was used to identify the factors associated with food safety knowledge and practices. Results Only 20% [95% confidence interval, (CI) 15.7–24.7] and 16.3% (95% CI 12.3–20.7) of the respondents demonstrated good levels of food safety knowledge and practices, respectively. The factors associated with good levels of food safety knowledge were: having a higher secondary education [adjusted odds ratio (AOR) = 4.57, 95% CI 1.11–18.76], income above 25,000 BDT/month (AOR = 10.52, 95% CI 3.43–32.26), work experience of > 10 years (AOR = 9.31, 95% CI 1.92–45.09), ≥ 8 h per day of work (AOR = 6.14, 95% CI 2.69–13.10), employed on a daily basis (AOR = 4.05, 95% CI 1.16–14.14), and having food safety training (AOR = 8.98 95% CI 2.16–37.32). Good food safety knowledge (AOR = 5.68, 95% CI 2.33–13.87) and working ≥ 8 h per day (AOR = 8.44, 95% CI 3.11–22.91) were significantly associated with a good level of food safety practice. Conclusions Poor knowledge and practices regarding food safety were found among Bangladeshi meat handlers. Findings may help public health professionals and practitioners develop targeted strategies to improve food safety knowledge and practices among this population. Such strategies may include education and sensitization on good food safety practices.

scholarly journals FACTORS ASSOCIATED WITH FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET FOOD VENDORS IN TAUNGGYI TOWNSHIP, MYANMAR: A CROSS-SECTIONAL STUDY

2020 ◽  
Vol 20 (3) ◽  
pp. 180-188
Author(s):  
Tin Aung Soe Htway ◽  
Kraiwuth Kallawicha
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Safety Training ◽  
Health Concern ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Street Food ◽  
Food Safety Training ◽  
Safety Knowledge

Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.

scholarly journals Food safety knowledge and practice among pregnant women: a cross sectional study in Ghana

2021 ◽  
Author(s):  
Emmanuel Asiedu ◽  
Abraham Assan ◽  
William Dormechele
Keyword(s):  
Food Safety ◽  
Educational Level ◽  
Employment Status ◽  
Cross Sectional Study ◽  
Foodborne Disease ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Knowledge And Practice ◽  
Safety Knowledge

Background: Foodborne disease is a growing public health concern worldwide, especially among vulnerable populations. Improved understanding of food safety practices is fundamental to addressing the phenomenon. This study aimed to assess the socio-demographic factors influencing knowledge and practice of food safety among pregnant women in Ghana.Design and Methods: This is a cross-sectional study. Self-administered questionnaires were distributed in person to participants during data collection. Data was entered and analysed in Epi Data version 3.1 and Stata 12, respectively. Chi square test and Fischer’s exact test were used to determine association between independent variables and outcome variables (knowledge and practice). Binary logistic regression was used to test the strength of the association between independent and outcome variables at 95% confident interval. A p-value of 0.05 or less was considered significant.Results: Findings were: about 87.06% of the respondents had satisfactory knowledge on food safety; approximately 58.2% of respondents knew how to prevent foodborne disease but about 51.18% had unsatisfactory practice about food safety; about 28.2% of participants had experienced foodborne disease before in the past 6 months. Also, employment status and period of pregnancy were found to have significant influence on food safety knowledge whereas educational level and employment status also had significant influence on food safety practice.Conclusion: Improved understanding about food safety will not necessarily lead to high food safety practices. In the quest to effectively prevent foodborne disease, we recommend an increase in awareness creation regarding foodborne disease and its associated socio-demographic risk factors like employment status, period of pregnancy and educational level.

scholarly journals Cancer Awareness Among Lebanese Adults, A Cross Sectional Study 

2020 ◽  
Author(s):  
Georges Hatem ◽  
Diana Ghanem ◽  
Eliane Kellen ◽  
Ibrahim AlZaim ◽  
Mathijs Goossens
Keyword(s):  
Risk Factors ◽  
Cancer Risk ◽  
Behaviour Change ◽  
Eastern Mediterranean ◽  
Eastern Mediterranean Region ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cancer Awareness ◽  
Cross Sectional ◽  
Awareness Campaigns

Abstract Background Cancer burden in Lebanon is among the highest of countries in the Eastern Mediterranean Region, but around one third of cases could be avoided by reducing exposure to avoidable risk factors. We explored population awareness of cancer risk factors, predictors of higher awareness and to what extent awareness correlates with behaviour.Methods In 2019, we performed a cross-sectional study (N=726) that consisted of a questionnaire administered in face-to-face interviews.Results On spontaneous recall, pollution and smoking were the most mentioned causes of cancer. On average, 75% of risk factors were correctly recognized, 22% of non-carcinogenic factors, and 75% of protective factors. Woman and older people had better cancer risk awareness. Several non-carcinogenic factors are seen as more potent carcinogens than truly carcinogenic factors. There was a moderate correlation between awareness and behaviour for waterpipe, alcohol and physical activity. There was no such correlation for cigarette smoking.Conclusion Awareness campaigns are important, but need to be embedded into national behaviour change programs so that other barriers to behaviour change are also tackled.

Sign in / Sign up

Export Citation Format

Share Document