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

scholarly journals Poultry: the most common food in outbreaks with known pathogens, United States, 1998–2012

2016 ◽  
Vol 145 (2) ◽  
pp. 316-325 ◽  
Author(s):  
S. J. CHAI ◽  
D. COLE ◽  
A. NISLER ◽  
B. E. MAHON
Keyword(s):  
United States ◽  
The United States ◽  
Food Handlers ◽  
Food Handling ◽  
Food Category ◽  
Foodborne Outbreaks ◽  
Handling Practices ◽  
Safe Food ◽  
Private Homes ◽  
Food Handling Practices

SUMMARYAs poultry consumption continues to increase worldwide, and as the United States accounts for about one-third of all poultry exports globally, understanding factors leading to poultry-associated foodborne outbreaks in the United States has important implications for food safety. We analysed outbreaks reported to the United States’ Foodborne Disease Outbreak Surveillance System from 1998 to 2012 in which the implicated food or ingredient could be assigned to one food category. Of 1114 outbreaks, poultry was associated with 279 (25%), accounting for the highest number of outbreaks, illnesses, and hospitalizations, and the second highest number of deaths. Of the 149 poultry-associated outbreaks caused by a confirmed pathogen, Salmonella enterica (43%) and Clostridium perfringens (26%) were the most common pathogens. Restaurants were the most commonly reported location of food preparation (37% of poultry-associated outbreaks), followed by private homes (25%), and catering facilities (13%). The most commonly reported factors contributing to poultry-associated outbreaks were food-handling errors (64%) and inadequate cooking (53%). Effective measures to reduce poultry contamination, promote safe food-handling practices, and ensure food handlers do not work while ill could reduce poultry-associated outbreaks and illnesses.

Advancing Retail Food Policy Debates: Estimating the Risk of Contaminated Servings of Food Attributed to Employee Food Handling Practices in Retail Food Establishments

2018 ◽  
Vol 81 (12) ◽  
pp. 2034-2039
Author(s):  
I. JULIA MARASTEANU ◽  
GIRVIN LIGGANS ◽  
JESSICA OTTO ◽  
ANGELA LASHER
Keyword(s):  
Food Policy ◽  
Food Service ◽  
Quantitative Model ◽  
Foodborne Illness ◽  
Food Handling ◽  
Contaminated Food ◽  
Handling Practices ◽  
Food Handling Practices ◽  
The Impact ◽  
Retail Food

ABSTRACT Food employee contamination of ready-to-eat foods through improper food handling practices is an important contributing factor for foodborne illness in retail and food service establishments. Decreasing the incidence of improper food handling practices is a frequent topic of retail food policy deliberations that often involves estimating the degree to which a proposed policy might affect a specific food handling practice. However, the potential reduction in contaminated servings of food, and therefore foodborne illnesses avoided, associated with a given proposed policy change, is all too often uncertain. This article discusses the components, assumptions, and applications of the food handling practices model, a quantitative model that estimates the impact of food handling practices on servings of food moving along three consecutive stages: the contamination stage, the pathogen control stage, and the foodborne illness stage. To our knowledge, this article is the first time the model has been presented in an academic platform, and we also explore unique and interesting aspects of the model not addressed in publicly available documents. Risk-based estimates for contaminated servings of food attributed to changes in one or multiple food handling practices are derived that provide an important link between increased compliance with proper food handling practices and public health. Model estimates show that decreases in the incidence of inappropriate food handling practices lead to varying levels of contaminated food servings avoided, depending on the food handling practice. The ability to derive such estimates provides stakeholders and the general public with a means of understanding the relative impact of proposals to reduce improper food handling and to help inform regulatory food safety policy discussions and decision making.

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.

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.

Risk of Foodborne Illness from Pet Food: Assessing Pet Owners' Knowledge, Behavior, and Risk Perception

2020 ◽  
Vol 83 (11) ◽  
pp. 1998-2007
Author(s):  
MERLYN THOMAS ◽  
YAOHUA FENG
Keyword(s):  
United States ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Pet Food ◽  
Food Handling ◽  
Pet Owners ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

ABSTRACT Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella-contaminated pet treats infected >150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated, and pet owners' food safety knowledge and their pet food handling practices have not been reported. This study was conducted to evaluate pet owners' food safety knowledge and pet food handling practices through an online consumer survey. The survey consisted of 62 questions and assessed (i) owners' food safety knowledge and pet food handling practices; (ii) owners' interaction with pets; and (iii) owners' risk perception related to their own health, their children's health, and their pets' health. The survey was pilot tested among 59 pet owners before distribution to a national consumer panel managed by Qualtrics XM (Provo, UT). All participants (n = 1,040) were dog and/or cat owners in the United States. Almost all pet owners (93%) interacted with their pets, and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) of the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product diets because they believed these diets to be beneficial to the pet's overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. Pet owners were more concerned when seeing news about pets becoming ill from pet food and less concerned when seeing news about people becoming ill from pet food. The findings of this study indicated the need for consumer education about handling pet food. These results can help researchers develop more accurate risk assessment models and consumer education messages related to pet food handling. HIGHLIGHTS

Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey

2015 ◽  
Vol 78 (7) ◽  
pp. 1312-1319 ◽  
Author(s):  
KATHERINE M. KOSA ◽  
SHERYL C. CATES ◽  
SAMANTHA BRADLEY ◽  
SANDRIA GODWIN ◽  
DELORES CHAMBERS
Keyword(s):  
The United States ◽  
Grocery Store ◽  
Foodborne Illness ◽  
Salmonella Infection ◽  
Shell Eggs ◽  
Home Based ◽  
Nationally Representative ◽  
Handling Practices ◽  
Safe Food ◽  
At Home

Numerous cases and outbreaks of Salmonella infection are attributable to shell eggs each year in the United States. Safe handling and consumption of shell eggs at home can help reduce foodborne illness attributable to shell eggs. A nationally representative Web survey of 1,504 U.S. adult grocery shoppers was conducted to describe consumer handling practices and consumption of shell eggs at home. Based on self-reported survey data, most respondents purchase shell eggs from a grocery store (89.5%), and these eggs were kept refrigerated (not at room temperature; 98.5%). As recommended, most consumers stored shell eggs in the refrigerator (99%) for no more than 3 to 5 weeks (97.6%). After cracking eggs, 48.1% of respondents washed their hands with soap and water. More than half of respondents who fry and/or poach eggs cooked them so that the whites and/or the yolks were still soft or runny, a potentially unsafe practice. Among respondents who owned a food thermometer (62.0%), only 5.2% used it to check the doneness of baked egg dishes the they prepared such a dish. Consumers generally followed two of the four core “Safe Food Families” food safety messages (“separate” and “chill”) when handling shell eggs at home. To prevent Salmonella infection associated with shell eggs, consumers should improve their practices related to the messages “clean” (i.e., wash hands after cracking eggs) and “cook” (i.e., cook until yolks and whites are firm and use a food thermometer to check doneness of baked egg dishes) when preparing shell eggs at home. These findings will be used to inform the development of science-based consumer education materials that can help reduce foodborne illness from Salmonella infection.

scholarly journals LOW LEVEL OF FOOD HANDLING PRACTICES AMONG FOOD-HANDLERS IN SELECTED RESTAURANTS IN GGABA KAMPALA, MAKINDYE DIVISION UGANDA: AN IMPLICATION FOR SAFTETY TRAINING AND REGULATION

2021 ◽  
Vol 9 (08) ◽  
pp. 929-939
Author(s):  
Ismail Bamidele Afolabi ◽  
◽  
Abdul Mujeeb Babatunde Aremu ◽  
Ada Abaku ◽  
Shamsuddeen Suleiman Yahaya ◽  
...  
Keyword(s):  
Educational Attainment ◽  
Demographic Characteristics ◽  
Food Handlers ◽  
Food Handling ◽  
Potential Health ◽  
Low Level ◽  
Food Borne ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Background: Food borne diseases remain a major global public health issue with increased morbidity and mortality associated with consuming contaminated food material mostly predicted by the food handlers level of hygiene during the course of food preparations.This study assessed the level of food-handling behaviors among food-handlers in selected Restaurants in Ggaba, Kampala and determined whether demographic characteristics predict the risk of food-borne diseases. Methodology: The study was a food vendor-based cross-sectional study employing a researcher administered questionnaire to capturepertinent data on the food handling practices among 286 randomly selected participants measured on a 4-point likert scale responses. The variable items were computed together using SPSS version 25 to assess the score levelreported using simple descriptive statistics and further binary categorization was done for all the variables to explore the demographic predictors of poor food-handling behaviors using logistic regression. Analysis of variance was used to test differences in the level of food-handling practices across demographic characteristics at a cut-off of (p≤0.05) level of significance. Results: It was found out that the level of safe food handling practices measured on 18-point reference scale reported a mean score of 6.62 (CI= 6.33±6.90)and SD of ±2.45, denoting 37% of the complete safe food-handling practices expected from the respondents. Categorically, the findings showed that less than half of the respondents (43.4%) displayed good safe food-handling behavior. Older respondents (≥ 61 years) and food-handlers with primary educational attainment among others insignificantly demonstrated the poorest scores for safe food-handling behaviors. It was further observed that male respondents displayed the lowest score for safe food-handling practices (F=4.039, p=0.045). Similarly, at bivariate level, male respondents are 1.8 times more likely to display poor food-handling practice compared to females (AOR=1.8, 95% CI=1.07±3.08) whereas at multivariate level, no significant demographic predictor was found out.The findings further showed that less than half of the respondents (41%)self-reported to initiate hand washing most of the timebefore handling food, while only 1 in every 3 respondentssometimes employ hand gloves during food-handling procedure, more than two-third of the respondents (71.7%) do not always put on a face mask while handling food. By gender, 71% of them were Females of 40 years of age or below and 4 out every 5 participants (89.5%) had primary educational attainment or below. Conclusions: The study indicated a poor and unsatisfactory low level of Food-Handling Practices among Food-Handlers in the region mainly predicted by the gender of the respondents, and raised the need for personalized health education and training on safe handling of food as well as improved sanitation and personal hygienein order to avert potential health threats to consumers.

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.

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