Critical SWOT analysis of fresh fruit handling practices by traders in Uganda’s Capital City. A rapid cross-sectional study

Poor fruit handling practices causes physical damage to fruits and exposes them to pathogenic microbial contamination with Salmonella spp, E. coli and Vibrio spp. These contribute to food borne illnesses such as Salmonellosis, Shigellosis, Cholera, E. coli O157:H7 infection Campylobacteriosis among others. An estimated 14 percent of all diseases registered at health centers are food borne related in Uganda making this a public health concern. The economic burden of foodborne diseases was estimated at about 300 million United States Dollars in 2016. A rapid cross-sectional study was conducted using a SWOT framework to understand the fruit handling practices by traders in one of the markets in Uganda’s Capital City (Kampala). Our study showed that there existed some strengths such as Presence of an established market leadership and presence of organized registered and unregistered trade and social groups. Furthermore, there existed weaknesses that needed immediate attention such as (a) lack of clean water, (b) selling fruits on dirty market floor which exposes consumers to contaminated fruits, (c) disposal of spoilt fruits in open waste areas contaminates the soil, clogs drainage channels, creates a bad smell in the market and attracts rodents to feed on disposed fruits. We therefore recommend, establishing a ‘One Health’ market task force made up of traders, suppliers, farmers, consumers, local council, public health scientists and Kampala Capital City Authority (KCCA) that can work with Ministry of Local Governments and Ministry of Health to train traders to implement appropriate fruit handling practices as detailed in KCCA market laws. The One Health task force can work with Ministry of Science and Technology to design and develop tools such as insulated fruit crates, raised fruit stands, and closed waste bins that could be used by market traders to improve fruit hygiene practices. The One health market taskforce will be in position to link with private international organizations such WASH international to draft proposals to provision for free clean water for the market which could improve fruit hygiene and market sanitation.

Effect of a health-risk reduction training program on the knowledge and safe waste-handling practices among Waste-pickers in dumpsites in Ogun State, Nigeria

Objective: This study assessed the effect of a health-risk reduction training program on waste-pickers waste-handling practices in dumpsites in Ogun State, Nigeria. Methods: A quasi-experimental study was conducted among 60 waste-pickers recruited by multistage sampling technique divided into intervention and control group. There was a baseline assessment of waste-handling practices in both intervention and control groups using a structured interviewer-administered questionnaire. Thereafter, health-risk reduction training was given using lectures, and demonstrations. Three months after the intervention, another assessment of the same waste-pickers was conducted with the same instrument. Waste-handling practices and knowledge responses were measured on a 54-point rating scale and 17-point rating scale respectively. Data were analyzed using IBM SPSS version 23 to generate descriptive and inferential. Results: At baseline, the waste-pickers in the control group had a mean waste-handling score of 17.80±6.89 while the experimental group had a mean of (17.97±5.47). After the training program, there was a statistically significant increase in the mean waste-handling score of the experimental group (47.30±3.28; p= 0.000) while there was no increase in the mean waste-handling score of the control group (17.80±6.89). This significant increase in the mean waste-handling score of the experimental group (53.83±0.38; p=0.000) was also observed at 3 month follow-up period. Conclusion/Recommendation: The health-risk reduction training was effective in improving the waste-handling practices of waste-pickers. It is recommended that waste-pickers should be trained on proper waste-handling by the government.

Milking Hygiene and Handling Practices among Smallholder Dairy Farmers in Zanzibar

The livestock farming especially dairy industry is among the important components of the livestock sector in Zanzibar in terms source of animal protein, income, and employment. The present study was meant to investigate milking hygiene and handling practices among smallholder dairy farmers in Zanzibar. Cross-sectional study was conducted whereby a structured questionnaire was addressed to 359 dairy cattle farmers. The assessment of milking hygiene and handling practices among smallholder dairy farmers on were analyzed and then judged based on the selected indicators of good dairy farming practices of FAO and International Dairy Federation (IDF) and IDF, (FAO, 2011) and Zanzibar Food and Drug Board standard. The results revealed low milking hygiene and good handling practices. In addition, based on the Zanzibar Food and Drug Board’ standards, farmers comply lowly with milk quality standards and food safety regulations. It was also found that farmers, traders and processors practised milking hygiene and handling measures like hand washing, udder and utensils cleaning milking boiling and packaging. However, key un-hygiene practices include the use of plastic containers, untreated water, and lack of teat dipping. It is recommended that, for safe and quality milk availability, farmers must be equipped with knowledge and skills on good milking hygiene and handling practices. There is a need to improve farmers’ knowledge and implement hygienic milking practices in the milk production process to meet required milk quality and food safety standards. In addition, awareness creation on the importance of good milking and handling practices will create behavioural change and lead to an improvement in milk quality in Zanzibar.

Food Safety Practices and Associated Factors among Food Handlers of Fiche Town, North Shewa Zone, Ethiopia

Background. Foodborne diseases remain a major public health problem globally, but the problem is severe in developing countries like Ethiopia. The objective of this study was to assess food safety practices and associated factors among food handlers of Fiche town. Methods. A cross-sectional study was conducted among 422 food handlers working in food and drink establishments. The data were collected using a structured questionnaire and observational checklist. Data were entered and coded into SPSS for analysis. Multivariable logistic regression was used to identify the predictor variables associated with the practice of food handlers ( p < 0.05 ). Result. 61.6% of food handlers knew the potential risk of contaminating food with dirty hands, and 70% washed hands with soap before working with food. 52.8% of food handlers covered the hair with restraints. 66.8% of food handlers used outer garments, and the majority of food handlers (71.1%) had a trimmed fingernail. Two hundred thirteen (50.5%) of food handlers had good food handling practices. Medical checkup (AOR = 3.16; 95% CI 1.89, 5.26), sanitary inspection (AOR = 1.76; 95% CI 1.16, 2.69), knowledge (AOR = 2.31; 95% CI 1.53, 3.48), service year (AOR = 3.11; 95% CI 1.53, 6.31), and educational status (AOR = 3.42, 95% CI 1.29, 9.04) were found to be significantly associated with food handling practices. Conclusion. The food handlers should take various training concerning food hygiene and safety to enhance their knowledge and practice. Regular sanitary inspection of food and drink establishments is recommended.

Anesthesia and Intubation of 10-Day Old C57BL/6J Mouse Pups for Cardiothoracic Surgery

Murine surgical models play an important role in preclinical research. Mechanistic insights into myocardial regeneration after cardiac injury may be gained from cardiothoracic surgery models in 0-14-day-old mice, the cardiomyocytes of which, unlike those of adults, retain proliferative capacity. Mouse pups up to 7 days old are effectively immobilized by hypothermia and do not require intubation for cardiothoracic surgery. Preadolescent (8-14-day-old) mouse pups, however, do require intubation, but this is challenging and there is little information regarding anesthesia to facilitate intubation. Empirical titration of ketamine/xylazine/atropine dosage regimens to body weight indicated the response to anesthesia of 10-day-old C57BL6/J mouse pups of different weights was non-linear, whereby doses of 20/4/0.12 mg/kg, 30/4/0.12 mg/kg and 50/6/0.18 mg/kg, facilitated intubation of pups weighing between 3.15-4.49 g (n=22), 4.50-5.49 g (n=20) and 5.50-8.10 g (n=20), respectively. Lower-body-weight pups required more intubation attempts than heavier pups (p<0.001). Survival post-intubation was inversely correlated with body weight (65, 70 and 80% for low-, mid- and high-weight groups, respectively, R2=0.995). For myocardial infarction surgery after intubation, a surgical plane of anesthesia was induced with 4.5% isoflurane in 100% oxygen and maintained with 2% isoflurane in 100% oxygen. Survival post-surgery was similar for the three weight groups at 92%, 86% and 88% (p=0.91). Together with refinements in animal handling practices for intubation and surgery, and to minimize cannibalization by the dam post-surgery, overall survival for the entire procedure (intubation plus surgery) was inversely correlated with body weight (55%, 60% and 70% for low-, mid- and high-weight groups, respectively, R2=0.978). Given the difficulty encountered with intubation of 10-day old pups and the associated high mortality, we recommend cardiothoracic surgery in 10-day-old pups be restricted to those weighing at least 5.5 g.

Evaluation of the impact of pre- and post-harvest maize handling practices on mycotoxin contamination on smallholder farms in Guatemala

Mycotoxins are secondary metabolites produced by fungi including Aspergillus and Fusarium that commonly contaminate crops, such as maize, resulting in economic losses and food insecurity. Mycotoxins can contaminate crops during pre- and post-harvest stages. Consumption of mycotoxin-contaminated foods has been linked to a variety of negative health outcomes including liver cancer, stunting, and neural tube defects. In countries such as Guatemala where maize constitutes a major portion of the diet, mycotoxins can be a significant contributor to disease burden. This review describes maize pre- and post-harvest practices in Guatemala that can lead to the development of mycotoxins and subsequent exposure to humans and animals, current information gaps, and opportunities for future research. There are specific challenges to minimising fungal growth and subsequent mycotoxin production during storage of maize in Guatemala, including reducing moisture content, minimising pest damage, and controlling temperature. Research on maize-handling practices that are associated with the greatest mycotoxin exposure in Guatemala is needed to prioritise allocation of resources and reduce exposure.

Best versus Good Enough Practices for Open Music Research

Music researchers work with increasingly large and complex data sets. There are few established data handling practices in the field and several conceptual, technological, and practical challenges. Furthermore, many music researchers are not equipped for (or interested in) the craft of data storage, curation, and archiving. This paper discusses some of the particular challenges that empirical music researchers face when working towards Open Research practices: handling (1) (multi)media files, (2) privacy, and (3) copyright issues. These are exemplified through MusicLab, an event series focused on fostering openness in music research. It is argued that the "best practice" suggested by the FAIR principles is too demanding in many cases, but "good enough practice" may be within reach for many. A four-layer data handling "recipe" is suggested as concrete advice for achieving "good enough practice" in empirical music research.

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

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&lt;0.0001) and more frequently performed unsafe based food handling practices than those with food security (ps&lt;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.

Assessment of hygiene status of poultry slaughtering facilities and meat handling practices of butchers by using a hygiene assessment tool

In the present study, hygiene conditions and meat handling practices of poultry butchers are assessed by using a hygiene assessment tool. The study was conducted in the Hyderabad and Jamshoro districts of Pakistan from April 2019 to February 2020. A total of fifty slaughtering facilities were selected based on convenient sampling techniques and butchers from those shops were interviewed by using a hygienic assessment tool. Moreover, socio-demographic details of butchers were also recorded by questionnaire survey. The hygiene assessment tool comprises three domains, personal hygiene index (PHI), meat hygiene index (MHI) and slaughtering facility hygiene index (SFHI). Each of the indexes consists of certain observations and each of the positive observations was scored one, while negative observation was scored zero. It has been revealed from this study that more than 50% of butchers were without any education and none of the butchers had received any formal training in slaughtering and meat handling practices. Basic prerequisites of hygiene such as handwashing facilities and clean water were missing in all of the slaughtering facilities. More than 30 and 50 percent of butchers scored the least (between zero – one) in PHI MHI and SFHI. However, the total score of butchers with a higher level of education was greater (p < 0.05) than with a lower education level. To improve hygiene levels and reduce transmission of diseases due to the consumption of contaminated meat, regular surveillance of the poultry shops and formal training of butchers are necessary.