Umai Dish Preparation Practices and Food Safety Behaviors in Bintulu Locals on Borneo Island, Malaysia

2020 ◽  
Vol 83 (10) ◽  
pp. 1764-1774
Author(s):  
AINI N. SUKIRMAN ◽  
HARIZT B. KHALEX ◽  
SUHAILI MUSTAFA ◽  
SHAHRUL R. SARBINI ◽  
SUZIANA HASSAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Personal Experience ◽  
Public Health Education ◽  
Food Group ◽  
Professional Group ◽  
Preparation Methods ◽  
Spanish Mackerel ◽  
Education Campaigns ◽  
Raw Fish ◽  
Purposive Sample

ABSTRACT Umai is a popular, traditional, native dish of the Melanau ethnic group in Sarawak. It is prepared using thin slices of raw marine fish marinated with calamansi juice and seasoned with other ingredients. The local people believe that the acidity of the citrus juice, along with the use of salt and spice, can slightly cook the fish and remove the fishy smell. The aim of this study was to investigate (i) the different umai handling and preparation practices and (ii) the personal experience of umai consumption among respondents. A purposive sample of 100 umai makers, divided into two equal groups, professionals and nonprofessionals, participated in the study. We found that Spanish mackerel and hairfin anchovy were ranked first and second in the list of species chosen for making umai, with the former mostly preferred by the professional group, as opposed to the latter, which was preferred by the nonprofessional group. Black pomfret was ranked third, where it is equally preferred by both groups. About 20% of respondents would freeze the raw fish chunks prior to preparing umai, as opposed to 26% who would sun dry their fish. Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the umai ready to eat soon after marinating (with all ingredients) the raw fish. One-third of both respondent groups indicated that they would chill the umai dish at 4°C for 30 min before serving. The respondents could not provide any rationale behind these food preparation practices. Overall, this study provides evidence of the different preparation methods for umai. These practices can thus be considered important targets for public health education campaigns seeking to improve food safety surrounding this food group. HIGHLIGHTS

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye†

2015 ◽  
Vol 78 (12) ◽  
pp. 2126-2135 ◽  
Author(s):  
ALEXANDRA CALLE ◽  
ANNA C. S. PORTO-FETT ◽  
BRADLEY A. SHOYER ◽  
JOHN B. LUCHANSKY ◽  
HARSHAVARDHAN THIPPAREDDI
Keyword(s):  
Food Safety ◽  
Low Temperatures ◽  
Thermal Inactivation ◽  
Medium Size ◽  
Preparation Methods ◽  
Safety Risk ◽  
Microbiological Safety ◽  
Pathogen Populations ◽  
Food Safety Risk ◽  
Midwestern City

Boneless beef rib eye roasts were surface inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of Salmonella for subsequent searing, cooking, and warm holding using preparation methods practiced by restaurants surveyed in a medium-size Midwestern city. A portion of the inoculated roasts was then passed once through a mechanical blade tenderizer. For both intact and nonintact roasts, searing for 15 min at 260°C resulted in reductions in Salmonella populations of ca. 0.3 to 1.3 log CFU/g. For intact (nontenderized) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.4 log CFU/g. For tenderized (nonintact) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.1 or 3.4 log CFU/g, respectively. Pathogen populations remained relatively unchanged for intact roasts cooked to 37.8 or 48.9°C and for nonintact roasts cooked to 48.9°C when held at 60.0°C for up to 8 h. In contrast, pathogen populations increased ca. 2.0 log CFU/g in nonintact rib eye cooked to 37.8°C when held at 60.0°C for 8 h. Thus, cooking at low temperatures and extended holding at relatively low temperatures as evaluated herein may pose a food safety risk to consumers in terms of inadequate lethality and/or subsequent outgrowth of Salmonella, especially if nonintact rib eye is used in the preparation of prime rib, if on occasion appreciable populations of Salmonella are present in or on the meat, and/or if the meat is not cooked adequately throughout.

Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)

2020 ◽  
pp. 1-22 ◽  
Author(s):  
József Lehel ◽  
Rebecca Yaucat-Guendi ◽  
Lívia Darnay ◽  
Péter Palotás ◽  
Péter Laczay
Keyword(s):  
Food Safety ◽  
Safety Hazards ◽  
Raw Fish

Determination of Histamine in Japanese Spanish Mackerel (Scomberomorus niphonius) Meat Implicated in a Foodborne Poisoning

2019 ◽  
Vol 82 (10) ◽  
pp. 1643-1649 ◽  
Author(s):  
CHIU-CHU HWANG ◽  
PEI-HUI TSENG ◽  
YI-CHEN LEE ◽  
HSIEN-FENG KUNG ◽  
CHUN-YUNG HUANG ◽  
...  
Keyword(s):  
Meat Products ◽  
Pcr Amplification ◽  
Enterobacter Aerogenes ◽  
Potential Hazard ◽  
Bacterial Strains ◽  
Spanish Mackerel ◽  
Rdna Sequencing ◽  
Fish Samples ◽  
Raw Fish ◽  
Scomberomorus Niphonius

ABSTRACT An incident of foodborne poisoning causing illness in seven victims due to ingestion of fried Japanese Spanish mackerel (JS mackerel; Scomberomorus niphonius) meat occurred in September 2014 in Hualien County, eastern Taiwan. Of the two suspected fish meats, one raw sample contained 3,318 ppm of histamine and one fried sample contained 1,906 ppm of histamine, levels which are greater than the potential hazard action level (500 ppm) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. In addition, five histamine-producing bacterial strains isolated from suspected raw fish samples, capable of producing 152 to 1,020 ppm of histamine in Trypticase soy broth supplemented with 1.0% l-histidine, were identified as Hafnia alvei (one strain), Enterobacter aerogenes (two strains), Raoultella ornithinolytica (one strain), and Morganella morganii (one strain) by 16S rDNA sequencing with PCR amplification. Moreover, 12 raw fish samples and 39 fried fish samples from retail stores were collected and tested to determine the occurrence of histamine. Two of 12 commercial raw fish samples (16.7%) had histamine levels greater than the U.S. Food and Drug Administration guideline for decomposition of 50 ppm for scombroid fish or product or a combination of both. To our knowledge, this is the first report in Taiwan to demonstrate that the JS mackerel meat products could cause histamine intoxication.

scholarly journals From Salt to Stroke—Evaluation of a Media Campaign for Sodium Reduction in Philadelphia

2021 ◽  
Vol 8 ◽  
Author(s):  
Ann C. Klassen ◽  
Suruchi Sood ◽  
Amber Summers ◽  
Udara Perera ◽  
Michelle Shuster ◽  
...  
Keyword(s):  
Public Health ◽  
African Americans ◽  
Health Education ◽  
Public Health Education ◽  
Dietary Sodium ◽  
Local Health ◽  
Sodium Reduction ◽  
Cross Sectional ◽  
High Sodium ◽  
Education Campaigns

Excess dietary sodium contributes to the burden of chronic disease, including cardiovascular disease and stroke. Media-based health education campaigns are one strategy to raise awareness among populations at greater risk for stroke, including African Americans. During 2014–2015, the Philadelphia Department of Public Health conducted a health education campaign using radio, print news, and transit ads, to promote awareness of the link between dietary sodium, hypertension and stroke, and encourage reduced consumption of high sodium foods. Using a repeated cross-sectional design, street intercept surveys were conducted with ~400 Philadelphia residents representing the campaign's priority audience (African Americans ages 35–55) before and 6–13 weeks after the campaign, to evaluate both process (campaign exposure) and impact (recall of key health messages). Thirty percent of post-campaign respondents reported familiarity with one of the most engaging radio spots, and 17% provided accurate unaided recall of its key content, with greater recall among older respondents and frequent radio listeners. Forty-one percent of post-campaign respondents named stroke as a consequence of excess salt consumption, compared to only 17% of pre-campaign respondents, with greater awareness of the salt-stroke connection among those accurately recalling the radio spot from the campaign. Results suggest that priority populations for sodium reduction can be effectively reached through radio and transit campaigns. From a pragmatic perspective, street intercept surveys may offer one low resource strategy for evaluating public health education campaigns conducted by local health departments, especially among urban populations.

Dementia literacy and worry among older Chinese Americans in Arizona: a comparison between 2013 and 2017

2021 ◽  
pp. 1-11
Author(s):  
Fei Sun ◽  
Kaipeng Wang ◽  
Yan Shen ◽  
Xiang Gao ◽  
Lucas R. Prieto
Keyword(s):  
Formal Education ◽  
Longitudinal Design ◽  
Public Health Education ◽  
Chinese Americans ◽  
Community Dwelling ◽  
Dementia Worry ◽  
Older Chinese ◽  
Study Designs ◽  
Older Chinese Americans ◽  
Purposive Sample

Abstract Objectives: This study examined the change in dementia literacy and dementia worry over a 5-year span among older Chinese Americans living in Arizona. Design, setting, participants, and measurement: This study used survey data collected among a purposive sample of 703 community-dwelling Chinese Americans aged 55 years or older living in the metropolitan areas of Phoenix, Arizona, from 2013 to 2017. The average age of participants was 73.1 (SD = 8.7) and 64.2% were female. Dementia literacy was measured by dementia knowledge (knowledge about Alzheimer’s disease and related dementia) and dementia beliefs (biased attitude toward dementia). Dementia worry was measured by assessing participants’ fear toward and concerns of developing dementia. Results: Regression analyses found dementia knowledge decreased (p < 0.05) and dementia beliefs remained unchanged (p > 0.05) from 2013 to 2017 among participants. Dementia worry only increased among those who lived alone. Significant correlates of dementia worry included low formal education level, depressive symptoms, and family conflict. Conclusions: Public health education targeting older Chinese Americans should aim to enhance dementia knowledge and to rectify their biased attitudes toward dementia. Psychosocial education or counseling should be available to older Chinese Americans who present dementia worry, particularly for those who live alone. More studies using diverse study designs, such as a longitudinal design, are needed to examine change in dementia literacy and worry among this population.

scholarly journals Midwives' Experiences in Providing Care and Counselling to Women with Female Genital Mutilation (FGM) Related Problems

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Elisabeth Isman ◽  
Amina Mahmoud Warsame ◽  
Annika Johansson ◽  
Sarah Fried ◽  
Vanja Berggren
Keyword(s):  
Content Analysis ◽  
Female Genital Mutilation ◽  
Personal Experience ◽  
Professional Group ◽  
Point Of View ◽  
Genital Mutilation ◽  
Personal Belief ◽  
Agents Of Change ◽  
Maternity Clinic ◽  
Female Genital

Aim. The aim of this study was to elucidate midwives experiences in providing care and counselling to women with FGM related problems.Setting. The study was conducted at a maternity clinic in Hargeisa, Somaliland.Method. A qualitative, inductive study were performed with eight midwives living in Somaliland. The interviews had semi-structured questions. Content analysis was used for the analysis.Findings. The main findings of the present study were how midwives are challenged by culture and religion when providing FGM counselling. The most prominent challenge is the perception that FGM is an important part of the culture and from this point of view the midwives work is apprehended as interfering and subverting the Somali culture. Having personal experience of FGM emerged as a benefit when counselling women.Conclusion. There is a contradiction between the professional actions of performing FGM despite a personal belief against FGM. Midwives as a professional group could be important agents of change and further research is needed about the midwives role in this process.

scholarly journals Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk between Citizen Science and DNA Barcoding

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 756
Author(s):  
Anna Maria Pappalardo ◽  
Alessandra Raffa ◽  
Giada Santa Calogero ◽  
Venera Ferrito
Keyword(s):  
Food Safety ◽  
Citizen Science ◽  
Southern Italy ◽  
Central Italy ◽  
Dna Barcode ◽  
Coi Gene ◽  
Flying Fish ◽  
High Concern ◽  
Raw Fish ◽  
Species Substitution

The food safety of sushi and the health of consumers are currently of high concern for food safety agencies across the world due to the globally widespread consumption of these products. The microbiological and toxicological risks derived from the consumption of raw fish and seafood have been highlighted worldwide, while the practice of species substitution in sushi products has attracted the interest of researchers more than food safety agencies. In this study, samples of sushi were processed for species authentication using the Cytochrome Oxidase I (COI) gene as a DNA barcode. The approach of Citizen Science was used to obtain the sushi samples by involving people from eighteen different Italian cities (Northern, Central and Southern Italy). The results indicate that a considerable rate of species substitution exists with a percentage of misdescription ranging from 31.8% in Northern Italy to 40% in Central Italy. The species most affected by replacement was Thunnus thynnus followed by the flying fish roe substituted by eggs of Mallotus villosus. These results indicate that a standardization of fish market names should be realized at the international level and that the indication of the scientific names of species should be mandatory for all products of the seafood supply chain.

scholarly journals THE ISSUE OF THE ADDRESSER AND THE ADDRESSEE IN THE ENGLISH PROGRAMMING DISCOURSE

2021 ◽  
Vol 1 (11(79)) ◽  
pp. 50-52
Author(s):  
Olha Vynnyk ◽  
Iryna Bodnar
Keyword(s):  
Programming Language ◽  
Personal Experience ◽  
Real Life ◽  
Professional Group ◽  
Computing Environment ◽  
Typical Element ◽  
Intellectual Abilities ◽  
Interactive Nature ◽  
English Textbooks ◽  
Professional Information

The article offers an analysis of the interaction between the addresser and the addressee in the English programming discourse as a type of the so-called institutional or professional discourses. Both interactants are programmers. The research is performed in the context of anthropocentric paradigm in linguistics and is based on the analysis of modern English programming textbooks. It is established that the texts of the English programming discourse, along with a high amount of specific terminology and some programming language items, predominantly logical and consistent presentation of professional information, demonstrate a pronounced interactive nature aimed at ensuring the effectiveness of communication between specialists in this field. The conducted analysis confirms that the personalized manner of writing, various dialogical structures and rhetorical techniques are a typical element of modern English textbooks on programming. It is concluded that the construction of the English programming discourse is influenced not only by the personal experience, knowledge, emotions of the author of the text, but also the specific worldview and professional language culture of programmers as a special professional group, whose members are characterized by high intellectual abilities, perseverance, the desire to create their own world within the computing environment as well as the rejection of obstacles and prohibitions that exist in the real life.

scholarly journals Evaluation of some food safety-related characteristics of Enterococcus faecium and Enterococcus faecalis strains isolated from raw fish samples

2019 ◽  
Vol 76 (3) ◽  
pp. 341-352
Author(s):  
Onur Karaalioğlu ◽  
Sine Özmen Toğay ◽  
Mustafa Ay ◽  
Gözde Soysal ◽  
Mine Çardak ◽  
...  
Keyword(s):  
Food Safety ◽  
Enterococcus Faecalis ◽  
Enterococcus Faecium ◽  
Fish Samples ◽  
Raw Fish

scholarly journals Anthraquinone Content in Noni (Morinda citrifoliaL.)

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Rainer W. Bussmann ◽  
Lothar Hennig ◽  
Athanassios Giannis ◽  
Jutta Ortwein ◽  
Toni M. Kutchan ◽  
...  
Keyword(s):  
Internal Medicine ◽  
Food Safety ◽  
Traditional Medicine ◽  
Production Process ◽  
Potential Effect ◽  
Consumer Products ◽  
European Food Safety Authority ◽  
Preparation Methods ◽  
Leaf Material ◽  
Fruit Purée

Noni has been used in traditional medicine and as food for thousands of years. While the fruits serve as food and internal medicine, leaves were traditionally used only topically. In recent years, concern regarding the possible content of anthraquinones in noni has led to scrutiny by the European Food Safety Authority. Little research existed on the content of anthraquinones in different noni preparations, with no information about the potential effect of harvest and preparation methods. Our research focused on lucidin, alizarin, and rubiadin, the most important anthraquinones from a health perspective. We found that the production process (fermentation/juice production versus drying/lyophilization) has no effect on the anthraquinone content. The source product, however, does have implications: noni fruit puree from which seeds had been removed as well as consumer products produced from such puree had no detectable amounts of any anthraquinones. Products that did contain seed or leaf material in all cases did contain partly significant amounts of anthraquinones. To alleviate safety concerns, we suggest that noni products, whether fermented or unfermented juice or powder, should be derived only from fully ripe noni fruits, and that any seed material needs to be removed during the production process.

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