scholarly journals Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?

2020 ◽  
Vol 17 (7) ◽  
pp. 2408
Author(s):  
Giuseppina Caggiano ◽  
Vincenzo Marcotrigiano ◽  
Paolo Trerotoli ◽  
Giusy Diella ◽  
Serafina Rutigliano ◽  
...  
Keyword(s):  
Public Health ◽  
Southern Italy ◽  
Self Control ◽  
Food Hygiene ◽  
Large Area ◽  
Chemical Substances ◽  
Quality Of Food ◽  
Food Matrices ◽  
Bacteria And Fungi

Food ice is used as an ingredient or as a coolant in drinks and in the storage of food, especially fishery products. Studies show that ice can be polluted both by chemical substances and by bacteria and fungi. In particular, the presence of fungi in these food matrices has acquired an important role in Public Health, as it can represent a risk factor for fungal complications in immunocompromised subjects. In the present study we evaluated the hygiene–sanitary quality of food ice from public and collective catering establishments in a large area of Southern Italy, investigating the mandatory parameters (Escherichia coli, coliform and Enterococci) and some accessory parameters (Staphylococcus aureus, Pseudomonas aeruginosa and fungi) provided for Italian Legislative Decree 31/01. Although 54.5% of samples were compliant, the results highlight a vast contamination of food ice by bacteria and fungi. In particular, 95.8% of samples were contaminated by fungi, stressing no difference between compliant and non-compliant samples. Their presence is generally attributable to the poor sanitation conditions in the production and/or administration phase and to the incorrect sanitization and ordinary maintenance procedures. It seems appropriate to suggest the need to carry out a specific risk assessment with respect to the self-control plans.

Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

2009 ◽  
Vol 72 (1) ◽  
pp. 197-201 ◽  
Author(s):  
R. J. MELDRUM ◽  
P. T. MANNION ◽  
J. GARSIDE ◽  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Laboratory Service ◽  
The United Kingdom ◽  
Quality Of Food

A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of food available in Wales, the food sampled from schools was of relatively better microbiological quality.

scholarly journals Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin SD

2019 ◽  
Vol 2 (2) ◽  
pp. 170
Author(s):  
Jamilatur Rohmah ◽  
Siti Cholifah ◽  
Vanda Rezania
Keyword(s):  
School Children ◽  
Food Poisoning ◽  
Educational Background ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Canteen ◽  
Quality Of Food ◽  
Food Needs ◽  
Food Sanitation

The school canteen has an important role to fulfill the food needs of school children. In general, foods that are sold in canteens have very diverse variations, with prices relatively cheap and easily accessible to school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers need to be done. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of SD Muhammadiyah 1 and 2 Sidoarjo competes 6 people. Based on the results of observations and interviews, they did not have sufficient educational background in terms of hygiene and food sanitation, and they never gained knowledge about food hygiene and sanitation. This will greatly determine the quality of food provided to consumers especially elementary school children. Based on this, the Community Service activities on hygiene training and food sanitation were carried out at food handlers in the cafeteria of Muhammadiyah 1 and 2 elementary schools in Sidoarjo.

Microflora of smoked Trachurus trachurus and Scomber scombrus samples in Orlu South East, Nigeria and its implication on public health

2020 ◽  
Vol 34 (1) ◽  
pp. 7-14
Author(s):  
L.A. Agbabiaka ◽  
C.O. Agu
Keyword(s):  
Public Health ◽  
Microbiological Quality ◽  
Viable Count ◽  
Trachurus Trachurus ◽  
Salmonella Spp ◽  
Candida Spp ◽  
Fish Samples ◽  
Bacteria And Fungi ◽  
And Staphylococcus Aureus

The study was carried out to assess the microbiological quality of smoked Trachurus trachurus and Scomber scumbrus in four markets in Orlu Local Government Area, South East, Nigeria. Forty freshly smoked samples of Trachurus trachurus and Scomber scumbrus were procured from Eke Eziachi, Orlu Main, Aforaja Umuowa and Afor Ogidi Ihioma markets and analyzed using standard techniques. Results revealed that Orlu main market had the highest level of microbial contamination (mean bacteria and fungi count of 5 x 102 and 10 x 102cfu/g respectively). The highest total viable count (7 x102 cfu/g) of Scomber scumbrus was obtained in Aforaja Umuowa market while the least value of 2 x102 cfu/g was observed in Afor Ogidi Ihioma market. Also, similar value was recorded in Trachurus trachurus at Aforaja Umuowa market. Results from the study indicated that pathogens present in fish samples included bacteria (Bacillus cereus, B. subtilis, Escherichia coli, Salmonella spp and Staphylococcus aureus) and fungi (Gliocladium spp., Candida spp., Rhizopus spp., Alternaria spp., Aspergillus spp., Clasdosprium spp., Fonsecaca spp., Chrysoporius spp., mucour spp. and Botrytis spp). The study also showed that freshly smoked Trachurus trachurus and Scomber scumbrus samples sold in the four markets under assessment were contaminated with pathogenic organisms. This may however present some public health implications. Keywords: Microbial activity, Smoked fish, Orlu, Fish quality; Hygiene

scholarly journals Nutritional quality of food consumed (graded by the FSAm-NPS / Nutri-Score) and mortality in Europe

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
M Deschasaux ◽  
I Huybrechts ◽  
N Murphy ◽  
C Julia ◽  
S Hercberg ◽  
...  
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Proportional Hazards ◽  
Scientific Evidence ◽  
Food Products ◽  
Food Choices ◽  
Cox Proportional Hazards ◽  
Quality Of Food ◽  
Health Applications

Abstract Background Unhealthy diets are major contributors for non-communicable diseases (NCDs) and related deaths. To help consumers make healthier food choices, political authorities are considering implementing a simple label to reflect the nutritional quality of food products. The Nutri-Score, based on the nutrient profiling system of the Food Standards Agency (FSAm-NPS), was chosen by several countries in Europe (France, Belgium, Spain). Yet, its implementation is only voluntary per EU regulation. Scientific evidence is therefore needed regarding the relevance of the FSAm-NPS at the European level. Hence, our objective is to study how the nutritional quality of foods consumed graded by the FSAm-NPS relates to NCDs-related mortality in European populations. Methods Our prospective analyses included 501,594 adults from the EPIC cohort (1992-2015, median follow-up: 17.2y). Usual food intakes were assessed with standardized country-specific methods. The FSAm-NPS was calculated using the 100g content of each food in energy, sugar, saturated fatty acid, sodium, fibres, proteins, and fruits/vegetables/legumes/nuts. Multi-adjusted Cox proportional hazards models were computed. Results The consumption of foods with a higher FSAm-NPS score (lower nutritional quality) was associated with a higher risk of mortality overall (n = 50,743 events: HRQ5vs.Q1=1.06 [95%CI: 1.02-1.09], P-trend<0.001) and by cancer (n = 21,971 events: HRQ5vs.Q1=1.06 [1.01-1.11], P-trend=0.003), respiratory diseases (n = 2,796 events: HRQ5vs.Q1=1.33 [1.16-1.52], P-trend<0.001) and cardiovascular diseases, although more weakly (n = 12,407 events: HRQ5vs.Q1=1.05 [0.98,1.11], P-trend=0.04). Conclusions In this large multinational European cohort, consuming foods with a higher FSAm-NPS score was associated with higher mortality, supporting the relevance of the FSAm-NPS to grade the nutritional quality of food products for public health applications (e.g, Nutri-Score) to guide the consumers towards healthier food choices. Key messages The consumption of food products with a lower nutritional quality as graded by the FSAm-NPS score was associated with higher mortality in the large multinational European EPIC cohort. This adds support to the relevance of the FSAm-NPS to grade the nutritional quality of foodstuffs for public health applications (e.g. Nutri-Score label) to help consumers make healthier food choices.

scholarly journals Higiene Sanitation Management of Food and The Existence of Bacteria in The Food in RSUD Dr. Harjono Ponorogo

2018 ◽  
Vol 10 (1) ◽  
pp. 13
Author(s):  
Titis Jiastuti
Keyword(s):  
Food Service ◽  
Food Hygiene ◽  
Food Handlers ◽  
Microbiological Test ◽  
E Coli ◽  
Laboratory Test Results ◽  
Quality Of Food ◽  
Water Proofing ◽  
Prepared Food

Hygienic and healthy food into the basic principles of the organization of food in hospitals. Food service hospital dedicated to the sick and at risk of pathogen contamination of germs. Implementation of food in the hospital must comply with Kepmenkes Decree No. 1204/Menkes/SK/X/2004 on Environmental Health Requirements Hospital. The purpose of this study is the management of food hygiene sanitation Identify at Hospital Dr. Harjono Ponorogo. This study is a descriptive observational. Object of the research officer food handlers, food hygiene, sanitation management, and food microbiological test (examination of E. coli and Salmonella). Collecting data using questionnaires, observation sheets, and test laboratory. Hygiene of food handlers who do not qualify the use of personal protective equipment, training of hygiene sanitation, and health screening. Sanitation management of food that does not qualify the quality of food, the food processing and presentation of food, while 9 samples prepared food laboratory test results 5 (55.6%) positive samples of E. coli. The conclusions in Hospital Dr. Harjono Ponorogo increase efforts to hygiene of food handlers and food sanitation management. Expected medical examination should be routinely expected 2 times a year, improving sanitation facilities that support the management of food hygiene, as well as water proofing regularly twice a year.

scholarly journals Discussion on the Current Situation and Countermeasures of Food Hygiene Management in My Country

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Yujie Li ◽  
Khor Kok Keat
Keyword(s):  
Food Safety ◽  
Food Hygiene ◽  
Safety Issues ◽  
Hygiene Management ◽  
Safety Work ◽  
The Status ◽  
Comprehensive Level ◽  
Quality Of Food ◽  
Management Work

<p><span lang="EN-US">In recent years, with the frequent occurrence of food safety incidents, all walks of life are paying more and more attention to food safety issues, which effectively promotes the development and optimization of the overall quality of food safety work in my country. On this issue, after a lot of exploration, the researchers pointed out that at this stage, my country’s food hygiene management still has certain shortcomings that need to be improved during the development process. Based on this, a large amount of management work is difficult to be implemented and practiced reasonably, which limits the improvement of the comprehensive level of my country’s food hygiene management work, and has an adverse impact on the development of my country’s food safety work. This article discusses the status quo of the development of food hygiene in my country, and proposes corresponding countermeasures, aiming to promote the optimization of the overall level of hygiene management.</span></p>

scholarly journals On the Factors and Suggestions Affecting the Level of Food Work

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Hailing Wang ◽  
Dong Li
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Food Hygiene ◽  
Systematic Analysis ◽  
The People ◽  
Safety Work ◽  
The Social ◽  
Quality Of Food ◽  
Relevant Factors

<p><span lang="EN-US">In recent years, with the continuous improvement and optimization of the social and economic level, the quality of life of the people has been significantly improved. Based on this, the public’s attention to my country’s food work has been reasonably developed, which has effectively promoted the development of food safety work of my country. Through a large amount of data analysis, the researchers pointed out that at this stage, there are still certain shortcomings in the development of food work in my country that need to be improved. In response to this problem, relevant staff have carried out systematic analysis and exploration, aiming to effectively summarize and improve the relevant factors that affect the level of food work in my country, so as to achieve the improvement and optimization of the comprehensive quality of food hygiene and safety management in my country. This article analyzes and summarizes the current food work situation in my country, and puts forward corresponding optimization suggestions at the same time, aiming to effectively promote the improvement of the overall quality of food work in my country, so as to lay the foundation for a reasonable guarantee of food safety.</span></p>

scholarly journals Hospitality & Public Health - A Case Study of Indian Railway Catering and Tourism Corporation (IRCTC)

2016 ◽  
Vol 2 (10) ◽  
Author(s):  
Dr. D. Antony Ashok Kumar
Keyword(s):  
Public Health ◽  
Customer Service ◽  
Health And Safety ◽  
Well Being ◽  
Personal Hygiene ◽  
The People ◽  
Prime Concern ◽  
Quality Of Food ◽  
Indian Railway

Indian Railway Catering and Tourism Corporation (IRCTC) started in 27th September, 1999, is a subsidiary of the Indian Railways that handles the catering, tourism and online ticketing operations of the railways. In 2010, Catering services provided by IRCTC were handed over to Indian railways (except few trains, all other trains were under the control of zonal railways) which aims to provide “Hygienic food at affordable price”. IRCTCs focus on non- railway sectors starting from food kiosks and cafeteria to food courts has earned Rs. 29 cr from its 80 non-railway catering outlet across the country in 2012-2013, a jump of Rs 18 cr compared to previous year. Since, Indian Railways is one of the largest network which serves food to the travelling public, health and safety of the people is a prime concern. This study focuses on the key areas such as quality of food prepared & served and its impact on people’s well-being. The railway catering serves food to the people through zonal catering divisions and onboard pantry cars. An analysis on the menu and the nutritional value of the food is done. It’s highly imperative for the food handlers to follow food safety procedures such as HACCP, quality of water, personal hygiene and so on. For this research, qualitative analysis and non-random sampling is followed. An in-depth interview with the managers, passengers and contractors are done along with the site visit. In order to improve the quality of food served in the railways, IRCTC has taken slew of measures such as mobile squads for surprise checks, customer service no. for grievance against the food served on trains and onsite inspection. This study reveals the challenges faced by the railways such as varying level of quality across the regions and contractors & complaints relate to overcharging, less quantity & substandard quality.

Convergent Beam Electron Diffraction

1978 ◽  
Vol 36 (3) ◽  
pp. 304-315
Author(s):  
G. Lehmpfuhl
Keyword(s):  
Electron Diffraction ◽  
Diffraction Pattern ◽  
Crystal Surface ◽  
Diffraction Spot ◽  
Crystal Thickness ◽  
Large Area ◽  
Electron Microscopic ◽  
Additional Information ◽  
Microscopic Investigations

Introduction In electron microscopic investigations of crystalline specimens the direct observation of the electron diffraction pattern gives additional information about the specimen. The quality of this information depends on the quality of the crystals or the crystal area contributing to the diffraction pattern. By selected area diffraction in a conventional electron microscope, specimen areas as small as 1 µ in diameter can be investigated. It is well known that crystal areas of that size which must be thin enough (in the order of 1000 Å) for electron microscopic investigations are normally somewhat distorted by bending, or they are not homogeneous. Furthermore, the crystal surface is not well defined over such a large area. These are facts which cause reduction of information in the diffraction pattern. The intensity of a diffraction spot, for example, depends on the crystal thickness. If the thickness is not uniform over the investigated area, one observes an averaged intensity, so that the intensity distribution in the diffraction pattern cannot be used for an analysis unless additional information is available.

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