scholarly journals Dietary behaviors, food accessibility, and handling practices during SARS-CoV-2 pandemic in Benin

2019 ◽  
Vol 4 (10) ◽  
pp. S8-S18
Author(s):  
Polycarpe Ulbad Tougan ◽  
Eléonore Yayi-Ladekan ◽  
Ibrahim Imorou-Toko ◽  
Detondji Camille Guidime ◽  
André Thewis
Keyword(s):  
Food Security ◽  
Food Access ◽  
Sub Saharan Africa ◽  
Dietary Behaviors ◽  
Local Market ◽  
Factorial Correspondence Analysis ◽  
Food Handling ◽  
Food Accessibility ◽  
Handling Practices ◽  
Food Handling Practices

Background: The COVID-19 pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is already affecting all food systems in sub-Saharan Africa including Benin. Aim: The study aimed to determine the dietary behaviors, food accessibility, and handling practices during the SARS-CoV-2 pandemic in Benin and the relationship between these components. Methods: A survey was carried out with 600 respondents in Benin. Data collected were analyzed using SAS and R statistical software. A hierarchical cluster analysis based on the characteristics of the households and their food access, utilization, and handling practices on the most significant components of AFC was then performed. Results: It comes out from the study that hunger and food security levels from 2000 to 2019 in Benin remain unsatisfying and inadequate. This situation had been exacerbated by the new coronavirus pandemic. About food access during COVID-19, 80% of respondents found that their dietary needs had been challenged by the COVID-19 restriction measures. This challenge affects infants as well as children, pregnant women, breastfeeding women, elderly people, and people with a chronic disease. Overall, the price of the food products had increased on the local market, and this change in the price limit the ability of 80% of households to acquire sufficient and safe food. The factorial correspondence analysis of the dietary behaviors and food handling practices during the SARS-CoV-2 pandemic in Benin discriminated three groups of households corresponding to 3 types of dietary behaviors and food handling practices. Conclusion: Preservation of food values chain, improvement of food environment in Benin, and nutritional support of low-resilient populations should be the main way to mitigate impacts of COVID-19 on food security, nutrition, and food safety. Keywords: Benin, dietary behaviors, food access, hygiene, SARS-CoV-2.

Food Handling Concerns and Practices at-Home during the COVID-19 Pandemic by Food Security Status

2021 ◽  
Author(s):  
Annie Lin ◽  
Frank A Granata IV ◽  
Abbey K Trippel ◽  
Leslie Tello ◽  
Tammy K Stump ◽  
...  
Keyword(s):  
Food Security ◽  
Food Insecurity ◽  
Food Packaging ◽  
Online Survey ◽  
Food Handling ◽  
Cleaning Agents ◽  
Food Security Status ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

There is limited examination about COVID-19-related food handling concerns and practices that cause chemical or microbial contamination and illness, particularly among those with food insecurity. We investigated consumer food handling concerns and practices during the COVID-19 pandemic, and whether they differed by food insecurity status. An online survey was distributed among Chicago, Illinois residents between July 15-August 21, 2020 (N=437). Independent t-tests and Fisher’s Exact tests were used to identify differences in food handling concerns and practices between those with and without food insecurity (alpha=0.05). Survey items included questions about food handling practices that were considered safe or neutral (i.e., washing hands and produce with water, sanitizing food packaging) and unsafe (i.e., using cleaning agents to wash foods, leaving perishable foods outside) using 5-point Likert-style scales or categorical responses (i.e., yes, no). Participant responses fell between “slightly” and “somewhat” concerned about contracting COVID-19 from food and food packaging (mean ± SE: 2.7±0.1). While participants reported washing their hands before eating and preparing foods at least “most of the time” (mean ± SE: 4.4 ± 0.0 and 4.5 ± 0.0, respectively), only one-third engaged in unsafe practices. The majority of participants (68%) indicated that they altered food handling practices due to the COVID-19 pandemic and received information about food safety from social media (61%).  When investigating differences in concerns and practices by food insecurity status, food insecure participants were more concerned about COVID-19 foodborne transmission for all food items (ps<0.0001) and more frequently performed unsafe based food handling practices than those with food security (ps<0.0001). Results from this study suggest more investigation is needed to understand barriers to safe food handling knowledge and practices, particularly among those with food insecurity.

scholarly journals Improving safe food-handling practices by increasing self-efficacy

Food Control ◽  
2021 ◽  
pp. 108361
Author(s):  
Denise van Rijen ◽  
Enrique Mergelsberg ◽  
Gill ten Hoor ◽  
Barbara Mullan
Keyword(s):  
Self Efficacy ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

scholarly journals Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam

2018 ◽  
Vol 15 (10) ◽  
pp. 2324 ◽  
Author(s):  
Sinh Dang-Xuan ◽  
Hung Nguyen-Viet ◽  
Phuc Pham-Duc ◽  
Delia Grace ◽  
Fred Unger ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Household Survey ◽  
Cross Contamination ◽  
Food Handling ◽  
Transfer Rates ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Cutting Boards ◽  
Insight Into ◽  
Pork Consumption

Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.

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.

scholarly journals An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling

2017 ◽  
Vol 5 (1) ◽  
pp. 06-14
Author(s):  
Rajesh Jeewon ◽  
Seerauj Nouvishika ◽  
Dauharry Kumar ◽  
Ahinsa Jheelan-Ramchandur
Keyword(s):  
Food Safety ◽  
Current Knowledge ◽  
Critical Role ◽  
Basic Knowledge ◽  
Personal Hygiene ◽  
Food Hygiene ◽  
Food Handling ◽  
Handling Practices ◽  
Food Handling Practices ◽  
The Impact

Foodborne diseases have always been linked to numerous food manufacturing elements and home practices of purchasers and the latter does play a critical role in disease prevention. Consumers have the ultimate responsibility for handling and storing food safely and take adequate safety precautions when preparing and consuming food at home to avoid health related problems associated with microbial hazards. The objectives of this survey were to evaluate current knowledge of consumers pertaining to food hygiene and food safety concepts as well as to assess food handling practices that residents adopt to reduce microbial hazards in the domestic environment. A sample of 300 Mauritian residents were selected to participate in a questionnaire based survey. Questions in the questionnaire were based on hygienic practices with respect to food handling, food safety and personal hygiene. SPSS (Statistical Package for Social Sciences) was used to analyze the results and Microsoft excel was used to generate pie charts, and bar charts. The results obtained demonstrated that the level of knowledge pertaining to food safety and food hygiene and how to reduce microbial hazards were above average. Majority of the residents were knowledgeable about major aspects related to proper food handling behaviors but need more education pertaining to the use of thermometers to check for food temperature. The nature of the risk, personal and environmental factors (psychological, demographic and socio-economic factors, cultural and economic) were found to be the factors affecting food safety behaviors among consumers. Consumers can become more motivated to improve their behaviors if they are made aware of the impact of risky practices. Although, most consumers had basic knowledge pertaining to food safety, food hygiene and food handling practices, it is important to continually inform consumers about safe food handling practices through various channels.

scholarly journals Food Handling Practices and Microbial Quality in Street Food

2019 ◽  
Vol 7 (4) ◽  
pp. 319-324
Author(s):  
Jhenifer de Souza Couto Oliveira ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Microbial Quality ◽  
Food Handling ◽  
Street Food ◽  
Handling Practices ◽  
Food Handling Practices

scholarly journals Food Safety Practices among Postnatal Mothers in Western Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Stephen T. Odonkor ◽  
Napoleon Kurantin ◽  
Anthony M. Sallar
Keyword(s):  
Food Safety ◽  
Tertiary Education ◽  
Communication Strategy ◽  
Age Group ◽  
Food Handling ◽  
Safety Practices ◽  
Postnatal Mothers ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Good Food

Food safety has become a global issue due to the morbidity and mortality associated with it, particularly in developing countries. The objective of this community-based study is to examine food safety practices and its associated factors among postnatal mothers in the Western Region of Ghana. A cross-sectional survey study was conducted from August 1 2019 to January 31, 2020 from which data was obtained from the postnatal mothers ( N = 300 ). The data was analysed using SPSS v.23. The findings suggest that majority (86%) of the respondents exhibited good food handling practices. Also, 66.3% and 91.7% of the respondents exhibited good food preparation and proper storage practices, respectively. Results also revealed that the odds of performing good handling practice among respondents within the age group of 36-45 years were five times higher compared to those within the age group of 18-25 years [ OR = 4.92 (95% CI: 1.44–16.86), p = 0.011 ]. Moreover, respondents who had tertiary education qualifications were more likely to have proper food handling practices compared to those with primary education [ OR = 0.27 (95% CI: 0.09–0.71), p = 0.009 ]. These findings provide useful insights for policy directions. The government of Ghana and other stakeholders should develop a communication strategy to increase and sustain publicity and education on food safety particularly to postnatal mothers and the citizenry in general.

Sign in / Sign up

Export Citation Format

Share Document