scholarly journals Food Borne Disease and the Lifestyles of the Students and Food Handlers in Rural Schools: A Preliminary Observation

2021 ◽  
Vol 6 (9) ◽  
pp. 430-436
Author(s):  
Song Jing Ling ◽  
Hassan Z. ◽  
Regina G.
Keyword(s):  
Food Poisoning ◽  
Food Preparation ◽  
Preparation Process ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Students ◽  
Water Supplies ◽  
Food Borne ◽  
Major Factors ◽  
Prevention Methods

Food borne diseases cause millions of deaths every year around the world. The major factors contributing to food borne diseases and the prevalence of food poisoning among students are the food preparation process, lifestyles, physical cleanliness and water supplies. Food mismanagement by food handlers and students’ and food handlers’ poor knowledge of food hygiene are the factors that lead to food poisoning among school students. The objectives of this study are to: investigate how food handlers carry out food preparation; determine students’ and handlers’ standards of food hygiene assess the physical cleanliness of school canteens and the purity of their water supplies; and develop guidelines for the prevention of food poisoning. The aspects investigated in this study are the food preparation process, knowledge of food hygiene, physical cleanliness and food poisoning prevention methods.

Ribotyping and a Study of Transmission of Staphylococcus aureus Collected from Food Preparation Facilities

2004 ◽  
Vol 67 (6) ◽  
pp. 1116-1122 ◽  
Author(s):  
MICHIRU KISHIMOTO ◽  
YUICHI HIOKI ◽  
TETSUYA OKANO ◽  
HIROTAKA KONUMA ◽  
KAZUHIRO TAKAMIZAWA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Study Participant ◽  
Third Party ◽  
Food Preparation ◽  
Preparation Process ◽  
Cross Contamination ◽  
Food Items ◽  
Cooking Equipment ◽  
Shed Light

Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities. Aiming to shed light on the transmission of S. aureus in food preparation facilities, this study collected samples of 66 strains of this bacterium from the fingers of food preparation staff, foodstuffs, prepared foods, cooking utensils, and cooking equipment and typed them with the ribotyping method. S. aureus from the same ribogroup was detected on the hands of a study participant, a faucet, knife, frying pan, and a salad, indicating that bacteria found on the hands of the study participant was transmitted to cooking utensils and prepared foods. Transmission (from a faucet to a frying pan handle) of bacteria by another person, a third party, was also detected.

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.

scholarly journals Streptococcal contamination of food: an unusual cause of epidemic pharyngitis

2001 ◽  
Vol 127 (2) ◽  
pp. 179-184 ◽  
Author(s):  
U. KATZENELL ◽  
J. SHEMER ◽  
Y. BAR-DAYAN
Keyword(s):  
Sore Throat ◽  
Streptococcus Pyogenes ◽  
Attack Rate ◽  
Food Poisoning ◽  
Streptococcal Pharyngitis ◽  
Food Handler ◽  
Food Handlers ◽  
Food Borne ◽  
And Storage ◽  
Penicillin Prophylaxis

The purpose of this article is to define the distinguishing characteristics of food-borne streptococcal pharyngitis by reviewing the literature. The main cause of this infection lies in poor handling and preservation of cold salads, usually those which contain eggs and are prepared some hours before serving. A shorter incubation period and a higher attack rate (51–90%) than in transmission by droplets was noted. The epidemics tend to occur in warm climates and in the hottest months of the year. Streptococcus pyogenes seems to originate from the pharynx or hand lesions of a food handler. In comparison to airborne transmission symptoms such as sore throat, pharyngeal erythema, and enlarged tonsils, submandibular lymphadenopathy are more frequent than coughing and coryza. Seven out of 17 reports revealed an M-untypeable serotype, which may possess virulent characteristics. Penicillin prophylaxis was shown to limit additional spread of the infection. There were no non-suppurative sequels, and suppurative sequels were very rare. We assume that the guidelines for the prevention of food poisoning would apply to food-borne streptococcal pharyngitis. Food handlers should be supervised to ensure they comply with strict rules of preparation and storage of food. Cold salads, especially those containing eggs, should not be left overnight before serving.

scholarly journals Food hygiene and safety practices of food handlers in tuckshops at secondary schools in Umlazi

2019 ◽  
Author(s):  
◽  
Kaite Nokuthula Dlomo ◽  
Keyword(s):  
Secondary Schools ◽  
Quantitative Data ◽  
Analytical Study ◽  
Food Poisoning ◽  
Food Hygiene ◽  
Food Handlers ◽  
Safety Practices ◽  
Hygiene Practices ◽  
Risk Of Exposure ◽  
Collection Methods

Objective: To determine the food safety and hygiene practices of the food handlers at secondary school tuck shops in Umlazi, Durban, South Africa in order to assess the risk of exposure to harmful bacteria that may cause food poisoning by conducting knowledge questionnaires and microbial tests from food handlers’ hands, counter surfaces and kitchen cloths. Research Methods: A total of 18 secondary schools, 48 food handlers and 24 managers were included in the study. The observational, descriptive and analytical study consisted of quantitative data collection methods. Quantitative data was obtained through a food hygiene and safety questionnaire designed for food handlers and tuck shop owners/managers, an observational checklist and microbial swab tests from food handlers’ hands, counter surfaces and kitchen cloths for analysis of microbial presence before preparation, during preparation and after preparation of food. The microbes tested for were Staphylococcus aureus, Escherichia coli, Salmonella, Listeria monocytogene, Aerobic spore formers and anaerobic spore formers. Data was captured in Excel and analyzed using a statistical package for social sciences (SPSS) version 24 for descriptive statistics

Self-reported food safety knowledge and practices of early-school-aged children – a result of analysis in towns near the Warsaw city

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Marzena Tomaszewska ◽  
Katarzyna Neffe-Skocińska ◽  
Monika Trząskowska ◽  
Joanna Trafialek ◽  
Lidia Wadolowska ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Food Preparation ◽  
Personal Hygiene ◽  
Survey Method ◽  
Food Hygiene ◽  
Content Type ◽  
Hygiene Practices ◽  
Early School ◽  
And Storage

PurposeThe purpose of this study is to evaluate the knowledge and practices of selected group of Polish children in early school age in terms of issues such as: (1) the principles of food preparation, storage and eating meals; (2) personal hygiene; and (3) basic information about microorganisms.Design/methodology/approachThe auditorium survey method was used. The questionnaire consisted of 15 questions related to the children's knowledge of personal hygiene, the principles of food preparation and storage and the physiology of microorganisms and 13 questions related to the children's personal and food hygiene practice. In total, 169 questionnaires were collected. The study group of children had incomplete knowledge and often reported inappropriate food hygiene practices.FindingsThe subjects of food preparation and storage and knowledge of microbes were particular problem areas. By contrast, aspects related to handwashing, the appropriate practices while coughing or sneezing and washing fruit before consumption were positively evaluated. The children demonstrated the most knowledge in the field of personal hygiene. However, a very low percentage of correct answers was noted for the question about handwashing at school. None of the 13 questions related to this practice received more than 90% correct answers. The boys and girls demonstrated a comparable level of knowledge and practice in the area of food safety. It was showed that the place of school influenced answers to a greater extent compared to gender.Originality/valueThe results of the study play an important role in the prevention of food poisoning and are useful for the teachers, staff of training institutions and parents. They can also inspire institutions in countries with a high incidence of food poisoning to search for the causes in the inappropriate hygienic practices of young children.

Impact of Nutrition Education Interventions on Knowledge Attitude and Practice of Food Hygiene and Food Safety Habits of Food Handlers from various Food Service Establishments

2018 ◽  
Vol 3 (7) ◽  
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Food Service ◽  
Food Hygiene ◽  
Food Handlers ◽  
Attitude And Practice ◽  
Food Borne ◽  
Education Interventions ◽  
The Impact ◽  
Knowledge Attitude And Practice

Food-borne illnesses have a dramatic impact in both developing and developed countries. The health status of the food handlers, their personal hygiene, knowledge and practice of food hygiene play an important role in food contamination. The aim of this review is to study the impact of nutrition education interventions on knowledge attitude and practice of food hygiene and food safety habits of food handlers from various food service establishments. Two hundred and fourty eight food handlers were selected by simple random sampling method from various food service establishments were involved in the study. A pretest posttest experimental design was employed among randomly selected food handlers to study the impact of nutrition education intervention on food safety and hygiene knowledge attitude and practice of food handlers. Significant increase in the knowledge attitude and practice of food safety and hygiene among food handlers were observed after nutrition education. The study shows that nutrition education is the need of the hour which would help food handlers to imbibe food safety and hygiene knowledge attitude and practice to prevent transmission of food-borne pathogens to the public during food preparation.

scholarly journals The carrier food-handler and non-typhoid salmonellosis

1987 ◽  
Vol 98 (3) ◽  
pp. 223-230 ◽  
Author(s):  
J. G. Cruickshank ◽  
T. J. Humphrey
Keyword(s):  
Food Poisoning ◽  
Practical Significance ◽  
Food Handler ◽  
Human Beings ◽  
Food Handlers ◽  
The United Kingdom ◽  
Food Borne ◽  
Potential Problems ◽  
Substantial Temperature ◽  
Micro Organisms

The number of reported cases of food poisoning and food-borne disease continues to increase in most countries. The published figures are recognized as being only a small fraction of the true total and the problem is clearly both very large and international.Of the variety of micro-organisms responsible for outbreaks, Salmonella spp. are by far the most frequently incriminated and in the United Kingdom these organisms cause over 90% of cases (Epidemiology, 1986). The almost universal presence of these organisms in certain common foods, their ability to grow in a wide variety of foodstuffs over a substantial temperature range, the ease with which dissemination occurs from person to person and the prolonged period of excretion following recovery are the properties which, taken together, distinguish Salmonella spp. from other food-poisoning organisms. It is because of these characteristics that salmonellas are really the only food-poisoning organisms in which human beings as carriers pose potential problems as sources of outbreaks. This review is, therefore, confined to a consideration of the practical significance of the faecal carriage of salmonellas by asymptomatic food handlers, to an evaluation of the degree of risk, if any, that such a person may pose and to an assessment as to whether the time and money devoted to the investigation and exclusion of such persons is well spent.

Factors hindering compliance with food safety among food handlers in Benin city markets, Edo state, Nigeria

2021 ◽  
Author(s):  
Hossanna Chimdi Enunwaonye ◽  
Adekunle Cyril Olugbade
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Food Level ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Benin City ◽  
Hygiene Practices ◽  
Food Borne ◽  
The Impact

Outbreaks of food-borne diseases globally still exist and continue to generate public health concerns. This raises possible concerns that the extent of food safety regulation is not taken seriously among the regulation authorities, food handlers and even the consumers of food in markets and streets. Evidence of the impact of these food-borne illnesses exists and they pose not only health but also economic challenges on global health and national growth. This study aimed to examine the compliance with safe food hygiene practices and factors hindering compliance with food safety practices among food handlers in Benin-City, Nigeria. A descriptive cross-sectional study design was adopted in conducting this study. Total of 269 participants were recruited after ethical clearance from health authority in Benin-city. Data collection was with use of structured questionnaire and observational checklist. Retrieved data were coded and recorded in secured system, analysed using SPSS Ver.21. More than half (57.7%) of the respondents had poor compliance with (21.9%) having good compliance, while the rest (20.4%) had fair compliance. Also, majority of the respondents identified lack of potable water in cooking areas, lack of financial support and training as factors hindering their food safety compliance. Lack of compliance with food safety exist among food vendors in the markets. The relationship between the years of handling food, level of education of food handlers and compliance with food hygiene practices was statistically significant. Non-compliance with food safety exist among food vendors in the markets despite self-reported positive practices.

scholarly journals Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin Sekolah Dasar

2019 ◽  
Vol 4 (1) ◽  
pp. 348-354
Author(s):  
Jamilatur Rohmah ◽  
Siti Cholifah ◽  
Vanda Rezania
Keyword(s):  
School Children ◽  
Food Processing ◽  
Food Poisoning ◽  
Educational Background ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Canteen ◽  
Food Needs ◽  
And Behavior ◽  
Attitudes And Behavior

The school canteen has an important role to fulfill the food needs of school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers. 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 and never gained knowledge about food hygiene and sanitation. The purpose of this PPM activity are to improve the knowledge, attitudes, and behavior of food handlers about food hygiene and sanitation so not to harm their consumers health, especially school children. The method used is a training and mentoring model for food handlers starting when preparing food, processing, and serving to customers. The results of these program can be known about changes in the knowledge and skills of food handlers in food hygiene and sanitation.

scholarly journals Effect of Hygiene Guidelines on Knowledge, Attitudes, and Practices of Food Handlers at University Cafeterias

2019 ◽  
Vol 1 (4) ◽  
pp. 12
Author(s):  
Eman N. Ramadan ◽  
Gamalat M. Abd El-Ghany ◽  
Maha M. Abd Elaziz
Keyword(s):  
Food Poisoning ◽  
Negative Attitude ◽  
Critical Issue ◽  
Structured Interview ◽  
Foodborne Diseases ◽  
Food Hygiene ◽  
Food Handlers ◽  
Attitudes And Practices ◽  
The Third ◽  
Knowledge Attitudes And Practices

Context: Safe food is a critical issue in the prevention of foodborne diseases. Food handlers play an essential role in the prevention of foodborne diseases and food poisoning at all stages of food preparation, storage, and handling.Aim: The study aimed to evaluate the effect of hygiene guidelines on knowledge, attitudes, and practices of food handlers at University cafeterias.Methods: A quasi-experimental design used to carry out the study. Setting: The study conducted at the Faculties Cafeteria at Benha University. A convenient sample of (60) food handlers worked at Cafeterias of Benha University. Three tools used for collecting data: A Structured interview questionnaire included two parts. First is concerned with the assessment of the food handlers' demographic characteristics. Second part is concerned to assess knowledge, and the third part included assessment of food handlers' practices of the food handlers about food hygiene. The second tool is food handlers' attitude assessment scale. The third tool is an environmental observational checklist assessed the cafeteria's environmental condition.Results: 73.3% of the studied food handlers were male and single, 50.0% of them aged 20 - <30 years with mean± SD (32.63±4.71). Additionally, 76.7% of food handlers had a secondary education level, and they had health certificates. Only 18.3% of the food handlers had a good knowledge regarding food hygiene before the guideline sessions compared to 85.0% after the guideline sessions. On the other hand, 65.0% of food handlers had a negative attitude toward food hygiene before the guideline sessions decreased to 15.0% after the guideline sessions. Moreover, 68.3% of food handlers had unsatisfactory practices regarding food hygiene before the guideline sessions compared to 76.7% after the guideline sessions.Conclusion: A considerable improvement noticed among the studied food handlers after the guideline sessions related to the knowledge, attitude, and practices of food hygiene. Recommendations: Further research should be geared towards regularly implementing health education programs for food handlers about food safety and hygiene at all faculties of Egypt universities.

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