scholarly journals EDUKASI HIGIENE SANITASI INDUSTRI PADA PEKERJA INDUSTRI RUMAH TANGGA KERUPUK DI DESA KANDANGAN KREMBUNG SIDOARJO

2020 ◽  
Vol 4 (2) ◽  
pp. 400
Author(s):  
M Nilzam Aly ◽  
Andhini Aurelia Putri ◽  
Indah Budi Lestari ◽  
Bunga Natanael Mega P ◽  
Maulidiyatun Nafiisah ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Food Contamination ◽  
Study Program ◽  
Food Ingredients ◽  
Hygiene Practices ◽  
Food Borne ◽  
Post Test ◽  
Home Industries ◽  
Hygiene Education ◽  
Good Food

Industrial sanitation hygiene education program for crackers home industry workers in Kandangan village, Krembung sub-district, Sidoarjo district was chosen as the Community Work Study Program (KKN-BBM) because: (1) In 2020, in Kandangan Village there were around 52 crackers home industries which has entered the second generation so it must be maintained; (2) The application of sanitation hygiene in the crackers home industry in Kandangan Village is generally still far from the established standards; (3) Poor hygiene practices can cause things that are detrimental to consumers, such as food poisoning or food-borne diseases. The author involved 10 crackers home industry workers as fostered partners during KKN activities taking place in industrial sanitation hygiene education on crackers home industry workers. The program is carried out with the delivery of material regarding sanitary hygiene requirements to control risk factors for food contamination, both those originating of food ingredients, people, places and equipment. To evaluate this activity, pre-test is given before delivering the material and post-test after delivering the material. From the results of the activities, this program has been proven to increase worker’s knowledge regarding sanitation hygiene requirements that must be carried out by crackers home industry managers and workers. Even though industrial sanitation hygiene education activities are more material in nature, it is expected to be a trigger to increase worker’s awareness about the importance of implementing industrial sanitation hygiene and making it a daily habit. This is because one important factor that supports the creation of food security is the condition of good food processing sanitation and hygiene.abstrakProgram edukasi higiene sanitasi industri pada pekerja industri rumah tangga kerupuk di Desa Kandangan, Kecamatan Krembung, Kabupaten Sidoarjo dipilih sebagai program Kuliah Kerja Nyata Belajar Bersama Masyarakat (KKN-BBM) karena: (1) Pada tahun 2020, di Desa Kandangan terdapat sekitar 52 industri kerupuk yang sudah masuk pada generasi kedua sehingga harus dipertahankan; (2) Penerapan higiene sanitasi pada industri rumah tangga kerupuk di Desa Kandangan umumnya masih jauh dari standar yang sudah ditetapkan; (3) Praktek sanitasi higiene yang kurang baik dapat menimbulkan hal-hal yang merugikan konsumen, seperti keracunan makanan maupun penyakit yang ditularkan melalui makanan. Penulis melibatkan 10 pekerja industri rumah tangga kerupuk sebagai mitra binaan selama kegiatan KKN berlangsung dalam edukasi higiene sanitasi industri pada pekerja industri rumah tangga kerupuk.Program ini dilakukan dengan penyampaian materi mengenai persyaratan higiene sanitasi untuk mengendalikan faktor risiko terjadinya kontaminasi terhadap makanan, baik yang berasal dari bahan makanan, orang, tempat dan peralatan.Untuk mengevaluasi kegiatan ini dilakukan pemberian pre-test sebelum penyampaian materi dan post-testsetelah penyampaian materi.Dari hasil kegiatan, program ini terbukti meningkatkan pengetahuan pekerja mengenai persyaratan higiene sanitasi yang harus dilakukan oleh pengelola industri rumah tangga dan para pekerja.Walaupun kegiatan edukasi higiene sanitasi industri lebih bersifat pembekalan materi tapi diharapkan dapat menjadi suatu pemicu untuk meningkatkan kesadaran para pekerja tentang pentingnya menerapkan higiene sanitasi industri serta menjadikannya kebiasaan sehari-hari.Hal ini dikarenakan salah satu faktor penting yang mendukung terciptanya keamanan pangan adalah kondisi sanitasi dan higiene pengolahan pangan yang baik.

scholarly journals Food Poisoning from Local Food Processing Methods: A Review

2021 ◽  
pp. 35-44
Author(s):  
Chigozie Johnbosco Muoneke ◽  
Anuli Augusta Nwachukwu ◽  
Assumpta Ifunanya Okoye
Keyword(s):  
Food Processing ◽  
Local Food ◽  
Food Poisoning ◽  
Food Contamination ◽  
Modern Technology ◽  
Processing Methods ◽  
Food Borne ◽  
Pathogenic Microbes ◽  
Food Processes ◽  
Made In

Food processing links food production to the provision of food of improved quality and nutrient availability, acceptability, preservation to curtail losses and availability in time of need. To maintain these attributes, a critical look at our local food processing methods is required, with a view to improving it; for instance through the application of modern technology, so as to minimize food poisoning, and improve local food stability. In this review, we wish to highlight the various possible pathogenic poisoning routes of some African food processing methods and possible preventive measures. The food processes involved are fermentation, drying and salting. The source of food contaminant is evidently a portal for contamination by more potent pathogenic microbes, which may cause an epidemic, considering the popularity of the food products. The influx of contaminants; which may be a source of food-borne disease(s), maybe through the original food materials, unhygienic practices of the handlers or the process machinery. The incidence of food poisoning in local food processing can be drastically reduced with improved process operations, increased sensitization of food handlers on their possible contributions to food contamination, regular medical checkups and mandatory certification of vendors, etc. The standard for processing and preparing human food should be improved and researches should be carried out, to ascertain facts and prevent death due to ingestion of poisoned food. Investments in biotechnology should also be made in the most conscious and profound manner, to provide species for better food fermentation processes, and as well, advanced sensitive screening procedures to ascertain contamination, especially by non-culturable microorganisms. Hygienic practices in food processing and preservation are indispensable in food security, as we try to sustain food abundance and minimize food poisoning.

Photovoice Implementation in Teaching English Guiding at English Study Program College of Foreign Language (STIBA) Saraswati Denpasar

2018 ◽  
Vol 1 (2) ◽  
pp. 86-95
Author(s):  
Gusti Ayu Putri
Keyword(s):  
Oral Communication ◽  
Teaching English ◽  
Study Program ◽  
Tour Guide ◽  
Speaking Assessment ◽  
Post Test ◽  
Qualitative Descriptive ◽  
Speaking Skill ◽  
The Mean ◽  
Teaching Learning

Guiding is a branch of oral communication. In oral communication, guiding can be included as productive skill. English guiding is one of the academic lessons in the fourth semester. Being a tour guide is a very important job in tourism part. In many cases, the tour guide is a traveller's first impression of a foreign country. In other cases a tour guide may be responsible for teaching tourists about the culture and sites in a city or town. Improving students’ communicative skill is the goal of teaching English guiding, because the student can express themselves and know how to use language well. In the real situation in teaching guide process, lecturer cannot escape from reality. It occurs because there are some problems faced by the lecture and the student. The lecturer cannot make student pay attention; make the students’ lack of creativity in making interactive guiding topics, and engagement in whole teaching learning process. This research applied photovoice as a technique to increase the student’s ability in speaking English guiding. Photovoice is suitable technique in teaching speaking skill in English guiding because it gives student chance to communicate with different context and different social by photo as a learning media. This reviews were taken from Beverly Palibroda (2009) Photovoice implementation and Speaking Assessment from Brown Lavinson (2004). This research was conducted by three cycles such as: pre-test, cycle I and cycle II. In composing this research the writer used qualitative descriptive method by classroom action research (CAR).             The result of this research showed that the mean score in pre-test before implementing Photovoice clearly showed that the ability of the subject under study was relatively “ fairly satisfactory ” in the level of mastery of speaking rubric. There were increasing in cycle I after implementing Photovoice technique. The result of the data analysis of the reflection score in cycle I showed increasing the mean score of 7.11 It was higher than the result of pre-test. In the cycle II, which the treatment was more intensive in order of weakness of the students had been known. The result of the data anaysis of reflection or post-test in cycle II that the mean score was 8.18. The different between mean score in cycle I and II was 1.07. It showed that the student’s speaking guiding ability improved after the researcher applied the photovoice thecnique to the students.  

Food Handlers Manual. Instructor

2017 ◽  
Keyword(s):  
Public Health ◽  
Latin American ◽  
Food Contamination ◽  
Economic Damage ◽  
Food Handlers ◽  
Food Handling ◽  
Food Borne ◽  
Hygienic Measures ◽  
Food Workers ◽  
Latin American And Caribbean

[Introduction]. Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale. These two events may cause loss of confidence and the closing down of a business. Fortunately, the measures for preventing food contamination are very simple and may be applied by anyone who handles food, by following easy rules for hygienic food handling. This Manual’s purpose is to provide to people who handle food, and particularly to food-handlers’ instructors, the information they need to facilitate the teaching of proper procedures to food workers. In addition, it seeks to provide basic information about food safety that Latin American and Caribbean countries may adapt to their own needs. The Manual is organized into three Modules and Appendixes focusing on the following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent food contamination. The evaluation at the end, forms part of the Manual. Its purpose is to assess the knowledge learned during the course regarding the importance of hygienic food handling for public health.

scholarly journals Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Maryam Al-Ghazali ◽  
Ismail Al-Bulushi ◽  
Lyutha Al-Subhi ◽  
Mohammad Shafiur Rahman ◽  
Amani Al-Rawahi
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Inverse Association ◽  
Human Beings ◽  
Food Handlers ◽  
Group Iii ◽  
Hygiene Practices ◽  
Group I ◽  
Group Ii ◽  
Safety Knowledge

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

scholarly journals A comprehensive risk pathway of the qualitative likelihood of human exposure to SARS-CoV-2 from the food chain

2021 ◽  
Author(s):  
Annie Locas ◽  
Julie Brassard ◽  
Megan Rose-Martel ◽  
Dominic Lambert ◽  
Alyssa Green ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Food Packaging ◽  
Scientific Evidence ◽  
Food Contamination ◽  
High Stakes ◽  
Risk Pathway ◽  
Hygiene Practices ◽  
Relevant Evidence ◽  
The Impact

A group of experts from all Canadian federal food safety partners was formed to monitor the potential issues relating to SARS-CoV-2 food contamination, to gather and consider all of the relevant evidence and to determine the impact for Canadian food safety. A comprehensive risk pathway was generated to consider the likelihood of a SARS-CoV-2 contamination event at any of the relevant steps of the food processing and handling chain, and potential for exposure and transmission of the virus to the consumer. The scientific evidence was reviewed and assessed for each event in the pathway, taking into consideration relevant elements that could increase or mitigate the risk of contamination. The advantage of having an event-wise contextualization of the SARS-CoV-2 transmission pathway through the food chain, is that it provides a systematic and consistent approach to evaluate any new data and communicate its importance and impact. The pathway also increases the objectivity and consistency of the assessment in a rapidly evolving and high-stakes situation.   Based on our review and analysis, there is currently no comprehensive epidemiological evidence of confirmed cases of SARS-CoV-2, or its variants, causing COVID-19 from transmission through food or food packaging. Considering the remote possibility of exposure through food, the likelihood of exposure by ingestion or contact with mucosa is considered negligible to very low and good hygiene practices during food preparation should continue to be followed.

scholarly journals The Effectiveness of Meaningful Approach in Enhancing Students’ Speaking Skill at German Language Study Program, Faculty of Languages and Literature, State University of Makassar

2017 ◽  
Vol 8 (2) ◽  
pp. 291
Author(s):  
Misnawaty Usman ◽  
Alimuddin Mahmud ◽  
Muhammad Asfah Rahman ◽  
Darman Manda
Keyword(s):  
Sampling Method ◽  
Language Education ◽  
Total Sample ◽  
German Language ◽  
State University ◽  
Study Program ◽  
Significance Level ◽  
Language Study ◽  
Post Test ◽  
Speaking Skill

This study aims at determining the effectiveness of meaningfulness approach in enhancing students’ speaking skill at German Language Study Program, Faculty of Languages and Literature, State University of Makassar. This study used a Pre - Experimental Design, and applied one group pre-test - post-test design. The population was the fifth semester student years 2011-2012 at the German language education study program with the total sample was 64 students by using total sampling method. Inferential statistics analysis in form of t-test was used to test research hypothesis. The result of this study showed that t = 4,09 is higher than t- table (t table = 1,999) at the significance level 0.05 or 4 , 09 ≥ 1,999 . The result showed that the meaningfulness approach was effective in enhancing students’ speaking skill at German Language Study Program, Faculty of Languages and Literature, State University of Makassar.

scholarly journals Intoxicações por Alimentos no Brasil Registradas pelo SINITOX Entre 1999 e 2017

UNICIÊNCIAS ◽  
2019 ◽  
Vol 23 (1) ◽  
pp. 52
Author(s):  
Milka Vitor Soares
Keyword(s):  
Information System ◽  
Health Education ◽  
Food Poisoning ◽  
Food Contamination ◽  
Health Hazards ◽  
Health Profile ◽  
Effective Measure ◽  
Northeast Region ◽  
Preventive Actions ◽  
Epidemiological Profile

As intoxicações alimentares resultam da ingestão de toxinas formadas nos alimentos e podem acarretar diversos danos à saúde. No Brasil, a consolidação e a divulgação anual dos dados referentes às intoxicações são realizadas pelo Sistema Nacional de Informações Tóxico-Farmacológicas (SINITOX). O objetivo deste estudo foi avaliar os dados presentes no SINITOX sobre intoxicações por alimentos, dimensionando o número de casos e a evolução e, comparar os resultados nas diversas regiões do Brasil entre os anos 1999 e 2017. Os dados mostraram que, no período analisado 20.361 casos de intoxicações por alimentos foram notificados, sendo demonstrado um maior aumento das notificações entre os anos 2005 e 2012, com queda do número de casos registrados, a partir de 2013. No período analisado houve prevalência da Região Sudeste em percentual de casos notificados (52,14%). A cura foi a evolução predominante (87,6%) e a Região Nordeste foi a que registrou maior número de óbitos (8). Ações preventivas continuam sendo realizadas, sendo a medida mais eficaz para reduzir a incidência de intoxicações alimentares, com destaque para a educação em saúde. Além disso, o perfil epidemiológico deve ser continuamente atualizado e melhorado, pois se constitui uma importante ferramenta para o planejamento de ações em saúde. Palavras-chave: Alimentação. Perfil de Saúde. Contaminação de Alimentos.   AbstractFood poisoning results from toxins ingestion formed in food and can lead to several  health hazards. In Brazil, the annual consolidation and dissemination of poisoning data is performed by the National Toxic-Pharmacological Information System (SINITOX). The objective of this study was to evaluate SINITOX data on food poisoning, number of cases and evolution, and to compare results in several regions of Brazil among  1999 and 2017. The data showed that in the analyzed period 20,361 cases of food poisoning were reported, showing a greater increase in notifications between 2005 and 2012, with a decrease in the number of cases registered after 2013. In the period prevalence of the Southeast region in percentage of reported cases (52.14%). Cure was the predominant evolution (87.6%) and the Northeast region recorded the highest number of deaths (8). Preventive actions continue to be the most effective measure to reduce the incidence of food poisoning, with emphasis on health education. In addition, the epidemiological profile must be continually updated and improved, since it constitutes an important tool for planning health actions. Keywords: Feeding. Health Profile. Food Contamination. As intoxicações alimentares resultam da ingestão de toxinas formadas nos alimentos e podem acarretar diversos danos à saúde. No Brasil, a consolidação e a divulgação anual dos dados referentes às intoxicações são realizadas pelo Sistema Nacional de Informações Tóxico-Farmacológicas (SINITOX). O objetivo deste estudo foi avaliar os dados presentes no SINITOX sobre intoxicações por alimentos, dimensionando o número de casos e a evolução e, comparar os resultados nas diversas regiões do Brasil entre os anos 1999 e 2017. Os dados mostraram que, no período analisado 20.361 casos de intoxicações por alimentos foram notificados,sendo demonstrado um maior aumento das notificações entre os anos 2005 e 2012, com queda do número de casos registrados, a partir de 2013. No período analisado houve prevalência da Região Sudeste em percentual de casos notificados (52,14%). A cura foi a evolução predominante (87,6%) e a Região Nordeste foi a que registrou maior número de óbitos (8). Ações preventivas continuam sendo realizadas, sendo a medida mais eficaz para reduzir a incidência de intoxicações alimentares, com destaque para a educação em saúde. Além disso, o perfil epidemiológico deve ser continuamente atualizado e melhorado, pois se constitui uma importante ferramenta para o planejamento de ações em saúde. Palavras-chave: Alimentação. Perfil de Saúde. Contaminação de Alimentos.   AbstractFood poisoning results from toxins ingestion formed in food and can lead to several  health hazards. In Brazil, the annual consolidation and dissemination of poisoning data is performed by the National Toxic-Pharmacological Information System (SINITOX). The objective of this study was to evaluate SINITOX data on food poisoning, number of cases and evolution, and to compare results in several regions of Brazil among  1999 and 2017. The data showed that in the analyzed period 20,361 cases of food poisoning were reported, showing a greater increase in notifications between 2005 and 2012, with a decrease in the number of cases registered after 2013. In the period prevalence of the Southeast region in percentage of reported cases (52.14%). Cure was the predominant evolution (87.6%) and the Northeast region recorded the highest number of deaths (8). Preventive actions continue to be the most effective measure to reduce the incidence of food poisoning, with emphasis on health education. In addition, the epidemiological profile must be continually updated and improved, since it constitutes an important tool for planning health actions. Keywords: Feeding. Health Profile. Food Contamination.

scholarly journals Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1899
Author(s):  
Angela Michela Immacolata Montone ◽  
Federico Capuano ◽  
Andrea Mancusi ◽  
Orlandina Di Maro ◽  
Maria Francesca Peruzy ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Dairy Products ◽  
Water Buffalo ◽  
Diarrheal Disease ◽  
Food Poisoning ◽  
Mozzarella Cheese ◽  
Food Borne ◽  
Genes Encoding ◽  
Spoilage Bacterium ◽  
Hemolysin Bl

Bacillus cereus is a spoilage bacterium and is recognized as an agent of food poisoning. Two food-borne illnesses are caused by B. cereus: a diarrheal disease, associated with cytotoxin K, hemolysin BL, non-hemolytic enterotoxin and enterotoxin FM, and an emetic syndrome, associated with the cereulide toxin. Owing to the heat resistance of B. cereus and its ability to grow in milk, this organism should be considered potentially hazardous in dairy products. The present study assessed the risk of B. cereus poisoning due to the consumption of water buffalo mozzarella cheese. A total of 340 samples were analyzed to determine B. cereus counts (ISO 7932:2005); isolates underwent molecular characterization to detect the presence of genes encoding toxins. Eighty-nine (26.1%) samples harbored B. cereus strains, with values ranging from 2.2 × 102 to 2.6 × 106 CFU/g. Isolates showed eight different molecular profiles, and some displayed virulence characteristics. Bacterial counts and the toxin profiles of isolates were evaluated both separately and jointly to assess the risk of enteritis due to B. cereus following the consumption of buffalo mozzarella cheese. In conclusion, the results of the present study showed that the risk of poisoning by B. cereus following the consumption of this cheese was moderate.

scholarly journals Review of Gastroenteritis Caused by Food Poisoning in University College Hospital, Ibadan, Nigeria

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 734-734
Author(s):  
Oluwatoyin Ajulo ◽  
Olusola Adetunji ◽  
Olugbenga Ajulo
Keyword(s):  
Observational Study ◽  
Food Poisoning ◽  
Relevant Information ◽  
College Hospital ◽  
Drug Of Choice ◽  
Funding Sources ◽  
Food Borne ◽  
University College ◽  
Fried Potatoes ◽  
Ibadan Nigeria

Abstract Objectives To estimate the prevalence rate of cases of gastroenteritis caused by food poisoning reported to University College Hospital. Methods This was a retrospective observational study of patients who attended the clinic from 2010–2016. Patient's folders were surveyed for patients who had reported at the hospital with diarrhoeal cases. Relevant information such as types of food eating, causes and duration of diarrhea etc were retrieved from the folders. Results Data from past records of patients who had attended clinic from 2010–2016 at University College Hospital (UCH) for gastroenteritis as a result of food borne poisoning showed a total of 72 diarrhoeal cases of which 25 (76.9%) were caused by food poisoning. In Medical out-patient ward (MOP), there was only 24 cases of food poisoning out of the 34 cases of diarrhoea reported. MOP had the highest cases of diarrhoea (34) recorded while Surgical out-patient ward (SOP) had the lowest number of cases, just 3 cases. Children out-patient ward (CHOP) and SOP had no reported case of food poisoning while Ante-natal clinic ward (ANC) had only one case of reported food poisoning. The following foods were indicated in food poisoning such as rice, pop corn, kilichi and fried potatoes. Fish roll was indicated as the only source of food poisoning for all diarrhoeal cases reported at ANC. Augmentin, Metronidazole, Ciprofloxacin, Ceftriaxone, Loperamide, Normal saline and Coatem were the only drugs used in treatment. Conclusions The study indicated a relationship between the types of wards and drug used. Also, ciprofloxacin was the drug of choice used by all wards. Funding Sources Self-sponsored.

scholarly journals Impact of Food Contamination on Brands: A Demand Systems Estimation of Peanut Butter

2012 ◽  
Vol 41 (3) ◽  
pp. 327-339 ◽  
Author(s):  
Rafael Bakhtavoryan ◽  
Oral Capps ◽  
Victoria Salin
Keyword(s):  
Time Series Data ◽  
Peanut Butter ◽  
Food Contamination ◽  
Spillover Effects ◽  
Series Data ◽  
Peter Pan ◽  
Price Elasticities ◽  
Food Borne ◽  
Before And After ◽  
Food Borne Illness

A 2007 food-borne illness incident involving peanut butter is linked with structural change in consumer demand. Compensated and uncompensated own- and cross-price elasticities and expenditure elasticities were calculated for leading brands before and after the product recall using the Barten synthetic model and weekly time-series data from 2006 through 2008. Statistically significant differences in price elasticities for the affected brand, Peter Pan, were absent. After a period of 27 weeks, this brand essentially recovered from the food safety crisis. Significant differences in price elasticities were evident among non-affected brands. Hence, spillover effects and heightened competition are associated with the recall.

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