scholarly journals Personal Hygiene Practices of Food Handlers and the Bacteriological Quality (Escherichia coli) of the Vegetable Salad in Private Hospitals’ in Mombasa County

2021 ◽  
Vol 4 (2) ◽  
pp. 59-68
Author(s):  
Alice Awino Odundo ◽  
Keyword(s):  
Escherichia Coli ◽  
Linear Regression Analysis ◽  
Personal Hygiene ◽  
Public Health Department ◽  
Food Handlers ◽  
Private Hospitals ◽  
Bacteriological Quality ◽  
Hygiene Practices ◽  
Preparation Stage

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ?10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.

scholarly journals Food Handlers' Knowledge of Food Hygiene Practices and the Bacteriological Quality (Staphylococcus aureus) of Vegetable Salad in Private Hospitals in Mombasa County

2021 ◽  
Vol 4 (2) ◽  
pp. 46-58
Author(s):  
Alice Awino Odundo ◽  
◽  
Antony Pepela ◽  
Samuel Mwakubo ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Linear Regression Analysis ◽  
Personal Hygiene ◽  
Public Health Department ◽  
Food Handlers ◽  
Private Hospitals ◽  
Bacteriological Quality ◽  
Hygiene Practices ◽  
Preparation Stage

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ≥10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.

Assessment of the personal hygiene and the bacteriological quality of butchers' hands in some abattoirs in Alexandria, Egypt

Food Control ◽  
2014 ◽  
Vol 41 ◽  
pp. 147-150 ◽  
Author(s):  
R. Abd-Elaleem ◽  
W.M.K. Bakr ◽  
W.A. Hazzah ◽  
O. Nasreldin
Keyword(s):  
Personal Hygiene ◽  
Bacteriological Quality

A Survey of the Microbiological Quality of Processed Cheese Products

1986 ◽  
Vol 49 (3) ◽  
pp. 229-230 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
PEARL I. PETERKIN ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Processed Cheese ◽  
Bacteriological Quality ◽  
Good Manufacturing Practices ◽  
Cheese Products ◽  
Domestic Products

A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of <1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing of these products.

Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Bacteriological Quality

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

scholarly journals Food Safety Knowledge and Personal Hygiene Practices amongst Mobile Food Handlers in Shah Alam, Selangor

2016 ◽  
Vol 222 ◽  
pp. 290-298 ◽  
Author(s):  
Faridah Hanim Ismail ◽  
Chemah Tamby Chik ◽  
Rosmaliza Muhammad ◽  
Norhayati Mat Yusoff
Keyword(s):  
Food Safety ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Safety Knowledge

scholarly journals Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process

2016 ◽  
Vol 7 (3) ◽  
pp. 82
Author(s):  
Greici Bergamo ◽  
Eliezer Avila Gandra
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Significant Relation ◽  
Salmonella Spp ◽  
Total Coliforms ◽  
Hygiene Practices ◽  
Lactuca Sativa L ◽  
The Moment ◽  
Good Hygiene

Objective of the study: to evaluate the microbiological quality of lettuce (Lactuca sativa L.) in three different cultivation: organic, hydroponic and traditional. Sixty lettuce samples commercialized in Videira – SC were analyzed. Microorganisms investigated: Salmonella spp., Listeria spp., total coliforms e Escherichia coli. The results showed the absence of Salmonella spp. for all samples. Present of Listeria spp. was found in 16,7% of the samples. Total coliforms e Escherichia coli count varied from <1x101 - 2,8x105 and <1x101 - 1x103, respectively. Traditional and hydroponic farming lettuce samples presented 100% of total coliforms. Escherichia coli analysis occurred in 22,2% of the samples traditional farming, 11,1% hydroponic farming and none in organic farming vegetables. Statistically, we found no significant relation between microbiological contamination and king of growing used in the vegetables production. The strains of the Listeria, total coliforms and Escherichia coli found in the samples indicated hygienic and sanitary quality and so it is important that good hygiene practices are taken from the manufacturing process until the moment of consumption.

scholarly journals Praktik Higiene Personal dan Keberadaan Bakteri Escherichia coli Pada Tangan Penjual Petis (Studi di Pasar Anom Kecamatan Sumenep Kabupaten Sumenep) Personal Hygiene Practice and Existence of Escherichia coli Bacteria In Fish Paste Seller’s Hand (Study in

2018 ◽  
Vol 6 (1) ◽  
pp. 77
Author(s):  
Yuli Rukmi Hasanah ◽  
Ellyke Ellyke ◽  
Prehatin Trirahayu Ningrum
Keyword(s):  
Escherichia Coli ◽  
Food Processing ◽  
Food Contamination ◽  
Personal Hygiene ◽  
Fish Processing ◽  
Hygiene Practices ◽  
Contagious Diseases ◽  
Potential Source ◽  
Side Dish ◽  
Escherichia Coli Bacteria

Abstract Personal hygiene practices in food processing must be considered as a potential source of food handlers in the transfer of microorganisms that can cause food contamination. Fish Peste is the commodity from the fish processing which is usually used as a side dish or a typical mix of traditional food. On the other hand, fish paste is a food that is served without reheating and directly without the use of tools such as spoons or plastic gloves so it can be potentially contaminated with bacteria such as Escherichia coli. Research is aimed to identify how the personal hygiene practices and the presence of Escherichia coli bacteria on the hands of the fish paste sellers placed in open containers in Anom Market of Sumenep district of Sumenep regency. The research was descriptive with quantitative approach. The sample uses a total sampling of 15 respondents fish paste seller. The results of this study indicate that the practice of personal hygiene, most of the 12 respondents categorized of adequate personal hagiene practices, among others from contagious diseases, nails and hands hygiene, hair hygiene, clothing hygiene, wash hands thoroughly, and use tools when handling food. From the results of laboratory test, the samples hands of fish paste seller there were 3 respondents were positive presence of Escherichia coli.  Keywords: Personal Higyene Practice, Fish Paste, and Escherichia coli Bacteria  

scholarly journals Bacterial Contamination of Food Handlers in X Hospital Palembang

2018 ◽  
Vol 68 ◽  
pp. 01006
Author(s):  
Sri Utari ◽  
Irsan Saleh ◽  
Hermansyah ◽  
Rindit Pambayun
Keyword(s):  
Escherichia Coli ◽  
World Health ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Pathogenic Organism ◽  
Source Of Infection ◽  
Standard Procedures ◽  
Contaminated Food ◽  
Health Organization

The food handlers in Hospital with the bad personal hygiene could be a potential source of infection of a pathogenic organism. The responsibility of hospital food handlers is greater compared with the common food handlers such as in restaurants, etc. This is because they should provide the healthy food to the patients in Hospital who might have low immunity, and the contaminated food could have very dangerous consequences. This study aimed to investigate the potential contamination of food handlers in X hospital, Palembang. The study was carried out by a cross-sectional method on food handlers’. There were 30 respondents examined in this study. The bacterial examination was conducted by following the standard procedures of World Health Organization (WHO). The results showed that there were 11 (36.7%) from 30respondents positively contaminated by Escherichia coliand there all respondent contaminated in samples were women. There was no worker contaminated by Staphylococcus aureus. The study proved that in X hospital of Palembang, there were some food handlers contaminated by Escherichia coli.

Bacteriological Evaluation of Frankfurters in the Canadian Retail Market

1978 ◽  
Vol 41 (10) ◽  
pp. 770-773 ◽  
Author(s):  
C. L. DUITSCHAEVER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Grocery Stores ◽  
Retail Market ◽  
Bacteriological Quality ◽  
Three Samples ◽  
Plate Counts ◽  
Bacteriological Evaluation

The bacteriological quality of 180 units of frankfurters, obtained from grocery stores in Ontario (Canada) was investigated. About 67% of the samples had aerobic plate counts (APC) in the range of 107 – 109/g; 48% had APCs in the range of 108–109/g and APCs of four samples exceeded 109/g. One sample was positive for Staphylococcus aureus and three samples contained Escherichia coli. Enterococci (&lt;1000/g) were recovered from 48 samples. Aerobic plate counts of cooked frankfurters from snackbars did not exceed 500/g. Cooking of frankfurters for 6.5 min at 90 C resulted in APCs of &lt;100/g. Neither salmonellae nor Clostridium perfringens were isolated. It was concluded that temperature abuse following manufacture was mainly responsible for the high counts.

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

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