scholarly journals Salmonella, Food Safety and Food Handling Practices

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 907
Author(s):  
Olugbenga Ehuwa ◽  
Amit K. Jaiswal ◽  
Swarna Jaiswal
Keyword(s):  
Food Safety ◽  
Gastrointestinal Disorder ◽  
Meat Processing ◽  
Food Handlers ◽  
Official Control ◽  
Vegetable Products ◽  
Global Epidemiology ◽  
Handling Practices ◽  
Food Handling Practices ◽  
The Eu

Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.

scholarly journals Food Safety Practices and Associated Factors among Food Handlers of Fiche Town, North Shewa Zone, Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Samuel Chane Teferi ◽  
Israel Sebsibe ◽  
Birhanu Adibaru
Keyword(s):  
Food Safety ◽  
Associated Factors ◽  
Public Health Problem ◽  
Major Public Health Problem ◽  
Food Handlers ◽  
Food Handling ◽  
Safety Practices ◽  
Handling Practices ◽  
Food And Drink ◽  
Food Handling Practices

Background. Foodborne diseases remain a major public health problem globally, but the problem is severe in developing countries like Ethiopia. The objective of this study was to assess food safety practices and associated factors among food handlers of Fiche town. Methods. A cross-sectional study was conducted among 422 food handlers working in food and drink establishments. The data were collected using a structured questionnaire and observational checklist. Data were entered and coded into SPSS for analysis. Multivariable logistic regression was used to identify the predictor variables associated with the practice of food handlers ( p < 0.05 ). Result. 61.6% of food handlers knew the potential risk of contaminating food with dirty hands, and 70% washed hands with soap before working with food. 52.8% of food handlers covered the hair with restraints. 66.8% of food handlers used outer garments, and the majority of food handlers (71.1%) had a trimmed fingernail. Two hundred thirteen (50.5%) of food handlers had good food handling practices. Medical checkup (AOR = 3.16; 95% CI 1.89, 5.26), sanitary inspection (AOR = 1.76; 95% CI 1.16, 2.69), knowledge (AOR = 2.31; 95% CI 1.53, 3.48), service year (AOR = 3.11; 95% CI 1.53, 6.31), and educational status (AOR = 3.42, 95% CI 1.29, 9.04) were found to be significantly associated with food handling practices. Conclusion. The food handlers should take various training concerning food hygiene and safety to enhance their knowledge and practice. Regular sanitary inspection of food and drink establishments is recommended.

scholarly journals A pilot study on assessing the sustainability of food safety and hygienic practices in street food handling system

2018 ◽  
Author(s):  
V. Krishnasree ◽  
P. V. Nethra ◽  
J. Dheeksha ◽  
M.S. Madumitha ◽  
R. Vidyaeswari ◽  
...  
Keyword(s):  
Food Safety ◽  
Microbial Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Sustainable Food ◽  
Street Food ◽  
Handling System ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Street food vending units are on a rise in the country as they offer less expensive and a variety of delicacies to the consumer. It also supports the economy of the country as street foods are gathering a lot of attention through food tourism as well. On the other hand, a large number of population is thriving on it as a means of livelihood. However, the safety and hygienic practices followed in these food vending system requires large reforms. In this regard, the present study was undertaken to understand the awareness of street food handlers on food safety and to determine the microbial contamination of the street foods. The current investigation revealed that even though, majority of the food vendors were aware of the safe food handling practices, it was not followed appropriately during food preparation which resulted in higher levels of microbial contamination in their produce. The study also throws light on the methods that could achieve a sustainable food safety in the street food vending systems in the country.

scholarly journals Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018

2021 ◽  
Vol 10 (4) ◽  
Author(s):  
Muharnis Supriyani Putri ◽  
Dewi Susanna
Keyword(s):  
Food Safety ◽  
Significant Relationship ◽  
Food Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices ◽  
Knowledge Attitudes And Practices

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia

Food Control ◽  
2016 ◽  
Vol 70 ◽  
pp. 64-73 ◽  
Author(s):  
Pei Yee Woh ◽  
Kwai Lin Thong ◽  
Jerzy Marian Behnke ◽  
John Watkin Lewis ◽  
Siti Nursheena Mohd Zain
Keyword(s):  
Food Safety ◽  
Peninsular Malaysia ◽  
Basic Knowledge ◽  
Food Handlers ◽  
Food Handling ◽  
Handling Practices ◽  
Food Handling Practices

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

2020 ◽  
Author(s):  
Melese Abate Reta ◽  
Mekonnin Tesfa Lemma ◽  
Ashete Adere Gemeda ◽  
Getasew Assefa Lemlem
Keyword(s):  
Food Safety ◽  
Work Experience ◽  
Safety Issue ◽  
Married Couples ◽  
Health Concern ◽  
Food Handlers ◽  
Contributing Factors ◽  
Food Handling ◽  
Handling Practices ◽  
Food Handling Practices

Abstract Purpose: The food safety issue is a major public health concern. Inadequate food handler's knowledge and food safety practices are the utmost mentioned contributing factors for potential foodborne disease outbreaks. This study aimed to assess food handling practices and determinants among food handlers working in catering establishments in Woldia town.Design/methodology/approach: In total, 288 food handlers were recruited through a simple random selection method. A structured and interviewer-administered questionnaire was used as a data collection tool. Data were analyzed using frequencies and through applying bivariate and multivariate logistic regressions. P < 0.05 was considered statistically significance.Findings: Of total 288 participants, 91.7% were females, and 69.8% were literate. This study revealed that good food handling practice was 46.5% (95%CI:37.01-56.20). In the subgroup analysis, advanced age (adjusted odds ratio (aOR)=12.01; 95%CI:1.96-17.52), married couples (aOR=2.09; 95%CI:1.05-4.78), education (participants who attend grade 7-12 (aOR=2.33; 95%CI:1.14-4.79), and above secondary education (aOR=2.29; 95%CI:1.05-4.61)), monthly income (aOR=2.29; 95%CI:1.14-5.61), work experience above six years (aOR=2.43; 95%CI:2.08-3.17), received training (aOR=1.79; 95%CI:1.68-4.71), inspected by concerned authority (aOR=2.24; 95%CI:1.05-3.09) and knowledge (aOR=3.15; 95%CI:1.02-6.04) were factors associated with food handling practices.Originality/value: Comprehensive and continuous food handling and safety training to food handlers and/or food establishment owners, regular sanitary inspection visits of public food and drink services establishments by concerned authority is compulsory to ensure that all food handlers have the knowledge and the skill to provide safe food.

scholarly journals Pengetahuan, efikasi diri dan praktik penjamah makanan tentang keamanan pangan pada industri rumah tangga pangan

2017 ◽  
Vol 33 (11) ◽  
pp. 553
Author(s):  
Jimmi Kifly Putra Sihombing ◽  
Susi Ari Kristina ◽  
Retna Siwi Padmawati
Keyword(s):  
Food Safety ◽  
Self Efficacy ◽  
Cross Sectional Study ◽  
Education Level ◽  
Food Handlers ◽  
Chi Square ◽  
Cross Sectional ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Level Training

Purpose This study aimed to explore the sociodemographic characteristics, experience, knowledge level, self-efficacy of food handlers at home industry in Ambon and their relation to food safety practices.Methods This research was a cross sectional study with 51 samples of home industry with 135 respondents. Statistical analysis used chi square and logistic regression tests.Results There was a correlation between education level, training, knowledge with self-efficacy. There is a significant association of education level, self-efficacy, knowledge with food safety practice of food handler.ConclusionFood safety in home industry depends on food handling practices. This study suggested to increase the monitoring system for food handlers in order to prevent foodborne disease.

scholarly journals Food Safety Training: A Study of Food Handlers Working in Hotels in the North of Jordan

2018 ◽  
Vol 14 (26) ◽  
pp. 127
Author(s):  
Ma'moun A. Habiballah ◽  
Firas J. Al-Shakhsheer ◽  
Samer M. Al-Sabi ◽  
Mousa A. Masadeh
Keyword(s):  
Food Safety ◽  
Safety Training ◽  
Primary Data ◽  
Food Handlers ◽  
Food Handling ◽  
The North ◽  
Food Safety Training ◽  
Handling Practices ◽  
Food Handling Practices

In spite of decenniums of advancement, a numerous foodborne outbreaks continue to occur each year; these were mostly happening due to malpractices of employees working in foodservices. This study aims to investigate the role of food safety training in improving food handlers' practices through the application of Knowledge, Attitude and Practices (KAP) model. Primary data were collected using a self-completed questionnaires that were collected from 100 Food and Beverage (F&B) employees working in hotels at the north of Jordan. Findings confirmed the role of food safety training in increasing F&B employees’ knowledge which positively correlates with their food handling practices. Furthermore, this study explored work environment elements affecting the transformation of learned knowledge into proper food handling practices; these include management motivation, availability of necessary resources and facilities and reinforcement programs. The study contributed to knowledge by employing the aforementioned variables to produce an adapted version of the KAP model.

scholarly journals Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 126 ◽  
Author(s):  
Edgar Chambers ◽  
Sandria Godwin ◽  
Taylor Terry
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
The United States ◽  
Cooking Time ◽  
United States Department ◽  
Department Of Agriculture ◽  
Us Government ◽  
Specific Temperature ◽  
Handling Practices ◽  
Food Handling Practices

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.

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.

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