Condition of food safety and some relevant factors of street food stores in Quoc Oai district, Hanoi in 2017

Abstract Background Street food plays a valuable role in several Asian countries including Vietnam. Improving the safety of street food is an important responsibility for many local food authorities. This study aims to characterize the business profile of fixed and mobile street food vendors, and to compare their compliance with the food safety criteria. Methods A cross-sectional study was conducted using a questionnaire and observational checklist to assess the ten Vietnamese food safety criteria prescribed under Decision No. 3199/2000/QD-BYT for street food vendors in Can Tho city. A total of 400 street food vendors, composed of fixed and mobile vendors, in urban areas of the city were randomly selected for the survey. Results The study showed significant differences between the two types of street food vendors in educational level (p = 0.017); business profile, including types of foods vended, area in use, number of employees, training in food safety, and business registration paperwork; and the status of compliance with the ten-food hygiene and safety criteria (p < 0.01). Poisson regression analysis found that education attainment (IRR = 1.228, p = 0.015), food safety training (IRR = 4.855, p < 0.01), total business capital (IRR = 1.004, p = 0.031) and total area in use (IRR = 1.007, p = 0.001) appeared to be significantly positively associated with food safety and hygiene compliance. In contrast, mobile vending type was negatively associated with the likelihood of adhering to the ten criteria (IRR = 0.547, p = 0.005). Conclusions These findings emphasize the need for training and education programs to improve food safety knowledge and practice among street food vendors. Basic infrastructure and services, especially clean water, proper sanitation, and waste disposal facilities, should be provided to help street food vendors better practice food safety and hygiene regulations.

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FACTORS ASSOCIATED WITH FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET FOOD VENDORS IN TAUNGGYI TOWNSHIP, MYANMAR: A CROSS-SECTIONAL STUDY

Malaysian Journal of Public Health Medicine ◽

10.37268/mjphm/vol.20/no.3/art.822 ◽

2020 ◽

Vol 20 (3) ◽

pp. 180-188

Author(s):

Tin Aung Soe Htway ◽

Kraiwuth Kallawicha

Keyword(s):

Food Safety ◽

Cross Sectional Study ◽

Safety Training ◽

Health Concern ◽

Sectional Study ◽

Cross Sectional ◽

Safety Practices ◽

Street Food ◽

Food Safety Training ◽

Safety Knowledge

Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.

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Food safety and hygiene practices of vendors during the chain of street food production in Florianopolis, Brazil: A cross-sectional study

Food Control ◽

10.1016/j.foodcont.2015.10.027 ◽

2016 ◽

Vol 62 ◽

pp. 178-186 ◽

Cited By ~ 50

Author(s):

Rayza Dal Molin Cortese ◽

Marcela Boro Veiros ◽

Charles Feldman ◽

Suzi Barletto Cavalli

Keyword(s):

Food Safety ◽

Food Production ◽

Cross Sectional Study ◽

Sectional Study ◽

Cross Sectional ◽

Street Food ◽

Hygiene Practices

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Assessment of Food Hygienic and Vending Practices among Street Food Vendors in Buea and Kumba City Council (South-West Region Cameroon)

Food Science & Nutrition Technology ◽

10.23880/fsnt16000263 ◽

2021 ◽

Vol 6 (2) ◽

pp. 1-11

Author(s):

Kaptso KG

Keyword(s):

Food Safety ◽

Urban Poor ◽

Age Groups ◽

Cross Sectional Study ◽

City Council ◽

Cross Sectional ◽

Street Food ◽

Study Approach ◽

New Public Health ◽

The Government

Street food vending is one of the major activities in the large informal food sector of most developing countries especially in urban centers. It has become an omnipresent activity especially influenced by urbanization and globalization. Street foods play an important role in meeting the food demands of urban duellers, especially the urban poor though their hygiene is very doubtful. While this development is positive in many ways, it also presents new public health challenges for the urban population. This work aimed to evaluate the basic characteristics of street food services and hygienic condition of the processing and distribution of street food. A cross sectional study approach was adopted focusing on some vending sectors in Buea and Kumba. Random samplings of 80 vendors were used and questionnaires were administered to vendors. The results showed that women dominate street food vending amongst all age groups. Most of street vendors have a low educational level and do not have any formal food safety training which contributed to the unsafe conditions under which the foods were prepared and vended. There were several poor personal hygienic practices amongst the vendors. Only 28.8 % always used aprons; 22.5 % always covered their hair and 18.8% always kept away from food preparation and vending when sick or having a wound. Street foods are good sources of diseases as the government pays in less attention to the sector. The study recommends the creation of food centers, regulation of vending activities by the government and development of training programs to enrich vendors on food safety and hygiene.

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Bacteriological Analysis of Raw Beef Retailed in Selected Open Markets in Accra, Ghana

Journal of Food Quality ◽

10.1155/2021/6666683 ◽

2021 ◽

Vol 2021 ◽

pp. 1-7

Author(s):

Michael Olu-Taiwo ◽

Prince Obeng ◽

Akua Obeng Forson

Keyword(s):

Food Safety ◽

Pathogenic Bacteria ◽

Klebsiella Oxytoca ◽

Meat Products ◽

Monitoring And Evaluation ◽

Total Coliform ◽

Cross Sectional Study ◽

Cross Sectional ◽

Potential Health ◽

Open Markets

Beef is an important and popular source of protein and nutrients. Constant monitoring and evaluation of the microbiological contamination is pertinent for its safety and quality. This study aimed to assess the bacteriological profiles and the bacterial loads in beef, as well as investigate food safety practices among beef retailers in selected open markets in Accra, Ghana. This was a cross-sectional study with beef samples randomly purchased from six selected open markets in Accra metropolis. Beef samples were examined for total aerobic count (TAC) and total coliform count (TCC). Bacterial identification was performed by standard bacteriological methods and a well-structured questionnaire was administered to assess food safety and hygienic practices of beef retailers. Overall, mean TACs ranged between 2.2 × 103 and 1.3 × 104 CFU/g, while mean TCCs ranged between 1.9 × 102 and 7.4 × 102 CFU/g. Beef samples were mostly contaminated with Staphylococcus spp. (34%), Klebsiella oxytoca (17%), Enterobacter spp. (15%), and Proteus vulgaris (3%). This study showed varying levels of bacterial contamination of retailed beef sold in different Accra markets. According to the Health Protection Agency guidelines for assessing microbiological safety of ready-to-eat foods, our mean TACs were satisfactory, while mean TCCs were within borderline quality. The results of this study revealed that the majority of beef vended in open markets in Accra is contaminated with coliform and pathogenic bacteria. Therefore, more training in safe food handling and good hygiene practices is required for beef retailers. Conclusively, effective monitoring of the bacteriological profiles and bacterial loads of meat and meat products in abattoirs and points of sale should be established, since such a continuous monitoring system could help prevent potential health problems for consumers and provide information on possible sources of meat borne intoxication and infection.

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Determinants of Food Safety Knowledge among University Students in Pakistan: A Cross-Sectional Study

10.21203/rs.3.rs-35350/v2 ◽

2020 ◽

Author(s):

Azmat Ullah ◽

Waqas Ahmad ◽

Farhan Saeed ◽

Muhammad Sohaib ◽

Hafiz Muhammad Shahbaz ◽

...

Keyword(s):

Food Safety ◽

University Students ◽

Cross Sectional Study ◽

Degree Program ◽

Foodborne Diseases ◽

Sectional Study ◽

Cross Sectional ◽

Academic Degree ◽

Level Of Knowledge ◽

Safety Knowledge

Abstract Background Foodborne diseases are among the most serious public health problems and young adults are an important target group as they often engage in risky food handling practices. The purpose of this study was to assess the level of food safety knowledge and its determinants among Pakistani university students. Method A cross-sectional study was conducted among university students during the academic year 2018-2019. A convenient sample of 1417 students completed a structured questionnaire containing forty-four questions on food safety and hygiene. Results Overall, participants showed a moderate level of food safety knowledge with a mean percentage score of 62.5±8.4. Students had a good level of knowledge about causes of foodborne diseases (66.3±16.9). However, the lowest level of knowledge was identified in foodborne diseases' symptoms (55.2±14.3). In general, females and participants from health-related degree program scored significantly higher (p<0.01) in all knowledge sections than their counterparts. A significant association was found between the causes of foodborne diseases and postgraduate students being more knowledgeable (p<0.001). Multivariate logistic regression analysis showed that age, gender, academic degree program, level of education, and father's education were significant predictors of overall food safety knowledge. Conclusion The results of this study showed that university students have a moderate knowledge in food safety. Educational interventions and awareness programs are needed to strengthen the existing knowledge.

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Food Safety Knowledge, Attitude, and Practice of College Students, Ethiopia, 2019: A Cross-Sectional Study

BioMed Research International ◽

10.1155/2021/6686392 ◽

2021 ◽

Vol 2021 ◽

pp. 1-10

Author(s):

Jember Azanaw ◽

Henok Dagne ◽

Zewudu Andualem ◽

Tsegaye Adane

Keyword(s):

College Students ◽

Food Safety ◽

Cross Sectional Study ◽

Northwest Ethiopia ◽

Foodborne Diseases ◽

Cross Sectional ◽

Attitude And Practice ◽

Knowledge Practice ◽

Safety Knowledge ◽

Knowledge Attitude And Practice

Background. Since the dawn of human history, foodborne diseases have been a problem for all societies, and it is an increasing public health issue worldwide. The objective of this study is to examine knowledge, practice, and attitude in food safety among college students in the city Gondar, northwest Ethiopia. Methods. A cross-sectional study was conducted among 430 randomly selected college students in Gondar City, northwest Ethiopia, from October 8 to November 30, 2019. The data was gathered through a self-administered questionnaire. The collected data were checked for completeness, coded manually, and entered into Epi Info version 7, then exported to SPSS version 26 for more data checking, cleaning, and analysis. One-way ANOVA was done for examining sociodemographic variable association with KAP, and Pearson correlation analysis was conducted to measure the association among food safety knowledge, attitude, and practice scores. The p value < 0.05 was considered statistically significant for both tests. Results. The number of females was higher among the study participants (65.5%). The mean age of participates was 21.1 ± 9.14 (SD) years. The higher percentage (45.7%) of the participants were students in the second year. The overall scores of the food safety knowledge, attitude, and practices of the respondents were 35.7% (good), 38.0% (good), and 29.1% (positive), respectively. Participants with differences in gender, year of study, and food safety training had a substantial variation in overall food safety knowledge ( p value < 0.05). The findings have clearly shown that knowledge of food safety does not directly affect the attitude towards food safety ( p value > 0.05). On the other hand, overall food safety practice differed in terms of sex, year of schooling, and knowledge of food safety ( p value < 0.05) among participants. Training and knowledge score had significant correlation among respondents ( p value < 0.05). Conclusion. This study revealed that the overall knowledge, practices, and attitude towards food safety among college students were very low. There was a significant association between knowledge and practice while food safety practices were independent with an attitude among the students. Such results indicated that there could be problems with foodborne diseases. Therefore, the findings of this study proposed that strength should be done to improve the existing food safety knowledge, practice, and attitude in college students in addition to their normal education.

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Determinants of Food Safety Knowledge among University Students in Pakistan: A Cross-Sectional Study

10.21203/rs.3.rs-35350/v1 ◽

2020 ◽

Author(s):

Azmat Ullah ◽

Waqas Ahmad ◽

Farhan Saeed ◽

Muhammad Sohaib ◽

Hafiz Muhammad Shahbaz ◽

...

Keyword(s):

Food Safety ◽

University Students ◽

Cross Sectional Study ◽

Degree Program ◽

Foodborne Diseases ◽

Sectional Study ◽

Cross Sectional ◽

Academic Degree ◽

Level Of Knowledge ◽

Safety Knowledge

Abstract Background Foodborne diseases are among the most serious public health problems and young adults are an important target group as they often engage in risky food handling practices. The purpose of this study was to assess the level of food safety knowledge and its determinants among Pakistani university students. Method A cross-sectional study was conducted among university students during the academic year 2018-2019. A convenient sample of 1417 students completed a structured questionnaire containing forty-four questions on food safety and hygiene. Results Overall, participants showed a moderate level of food safety knowledge with a mean percentage score of 62.5±8.4. Students had a good level of knowledge about causes of foodborne diseases (66.3±16.9). However, the lowest level of knowledge was identified in foodborne diseases' symptoms (55.2±14.3). In general, females and participants from health-related degree program scored significantly higher (p<0.01) in all knowledge sections than their counterparts. A significant association was found between the causes of foodborne diseases and postgraduate students being more knowledgeable (p<0.001). Multivariate logistic regression analysis showed that age, gender, academic degree program, level of education, and father's education were significant predictors of overall food safety knowledge. Conclusion The results of this study showed that university students have a moderate knowledge in food safety. Educational interventions and awareness programs are needed to strengthen the existing knowledge.

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Consumption of energy drink and associated factors

Nutrition & Food Science ◽

10.1108/nfs-02-2019-0042 ◽

2019 ◽

Vol 50 (1) ◽

pp. 131-142

Author(s):

Towhid Hasan ◽

Marjia Sultana ◽

Lincon Chandra Shill ◽

Sara Sultana

Keyword(s):

University Students ◽

Energy Drink ◽

Cross Sectional Study ◽

Bivariate Analysis ◽

Consumption Pattern ◽

Negative Effects ◽

Cross Sectional ◽

Potential Health ◽

Content Type ◽

Study Results

Purpose Energy drink (ED) consumption has become a common trend, especially among the youth. Hence, the purpose of this study was undertaken to assess the ED consumption pattern among the university students and investigate the independent predictors for their preference of such drinks. Design/methodology/approach It was a cross-sectional study conducted among 323 students from various departments of Noakhali Science and Technology University, Bangladesh. Findings Among students, about 57 per cent were male, and mostly between 21-23 years. About 31 per cent of the students had never consumed ED, while 69 per cent had consumed such drinks at least once in their lifetime. Only 31.4 per cent of the ever consumer had knowledge of its components, and 14.3 per cent of them did not know the negative effects of ED. Bivariate analysis identified the variables that were significantly associated with students’ consumption of ED. Taking the significant factors into a multivariate model, the risks of ED consumption were male gender (OR = 3.82; 95 per cent CI = 2.24 − 6.52), longer study duration in university (OR = 1.02; 95 per cent CI = 1.00 − 1.03) and doing regular physical activity (OR = 1.69; 95 per cent CI = 1.04 − 2.75). Originality/value High consumption of ED among university students is evident, yet their perception regarding components and potential health hazards of such drinks is opaque. This study results suggest the necessity of formulating policy and intervention strategies concentrating on the predictors of ED consumption to promote consciousness about ingredients and related health effects of ED among students of all levels in Bangladesh and other countries as well.

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ASSESSMENT OF SKILLED BIRTH ATTENDANTS REGARDING HELPING BABIES BREATH INTERVENTION TO IMPROVE NEWBORN CARE IN RURAL DISTRICT OF SINDH

Pakistan Journal of Public Health ◽

10.32413/pjph.v7i1.24 ◽

1970 ◽

Vol 7 (1) ◽

pp. 48-53

Author(s):

Sheh Mureed ◽

Muhammad Hassan Gandro ◽

Walid Hassan

Keyword(s):

Newborn Care ◽

Cross Sectional Study ◽

Vital Role ◽

Skilled Birth Attendants ◽

Cross Sectional ◽

Neonatal Deaths ◽

Birth Attendants ◽

Study Results ◽

Knowledge And Practice ◽

Labour Room

Background: Globally, 3.1 million newborn deaths occur every year out of these estimated 400,000 neonatal deaths occur in Pakistan. All neonatal deaths 99% take place in poorest region and countries of the world, usually within hours of birth; mostly the cause of neonatal deaths is hypoxia. To access knowledge and practice of SBAs regarding HBB and to access the availability of equipments required for HBB. Methods: Descriptive Cross-Sectional Study on SBAs as trained in HBB. All 46 SBAs trained on HBB working in Labour room eight rural Health centers, four Taluka, One district Head Quarter Health Facilities and thirteen Mlbcs of the district, were included in the sample for study. All 41 SBAs were trained on HBB participated in the study. Results: Mean age of 30 years. Out of total 41 participants 25 were working in B-EmoNC (61%), 3in C-EmoNC (7.3%) and 13 in mid wife laid birth Centre (MLBC) or birth station (31.7%). About 92.7% of participants said that main purpose of HBB training is to decrease the NMR by improving newborn care. Drying of newborn is 82.7%, hand washing is 95.12% and 85.3% of the study participants said that they gave 30-40 breaths per minutes. Cord clamp and pair of ties was accessible to 85% of participants versus 14.3% who reported it's not accessible. Almost one quarter (34.1%) participants have low knowledge and practice. Knowledge and training had significant effect on the overall practices of the skilled birth attendants for skilled birth deliveries and reduce the neonatal deaths (P <0.001). Conclusion: Tools play a vital role for the implication of the knowledge into practices and tools were available almost to every participant. Although few barriers also identified for the less application of the helping hand babies trainings in the community.

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