Microbial Load of Chicken Shawerma and the Handlers’ Compliance with Food Safety Practices in Jordan

Background: Shawerma is a popular traditional food in the Eastern Mediterranean region. Aim: The aim of this study was to assess the shawerma handlers’ compliance with food safety practices and determine the microbial load and pathogenic organisms in the ready-to-eat chicken shawerma sandwiches in the restaurants of Amman, Jordan. Methods: This cross-sectional study used mixed methods including observational checklists to determine the compliance of food safety practices by 120 chicken shawerma handlers from 40 randomly selected restaurants in Amman. Additionally, pathogenic microorganisms were assessed by laboratory analysis in the ready-to-eat chicken shawerma sandwiches. Results: Only 2.5% and 10% complied, respectively, with separating knives and boards used for chicken from the ones used for vegetables. The compliance for maintaining proper temperatures for freezers and chillers were only 62% and 67%, respectively. As for hand-washing techniques and using disposable drying papers, the adherence was 5% and 7.5%, respectively. Laboratory analysis showed that 27.5% of the ready-to-eat shawerma had unacceptable levels of microorganisms. Conclusion: Our findings showed poor compliance of food safety practices in chicken shawerma restaurants of Amman. There is a need for capacity building and periodic evaluations of food handlers’ knowledge and practices within a comprehensive food safety program, carried out by qualified trainers. Keywords: chicken shawerma, food safety, Jordan

Point-of-Care Ultrasound by Nonexpert Operators Demonstrates High Sensitivity and Specificity in Detecting Gallstones: Data from the Samoa Typhoid Fever Control Program

Approximately 90% of chronic typhoid carriers with persistent Salmonella enterica serovar Typhi (S. Typhi) gallbladder infection have gallstones. In Samoa, where typhoid fever has been endemic for many decades, risk factors predisposing to the development of gallstones are increasing among adults. The Samoa Typhoid Fever Control Program dispatches a “Typhoid Epidemiologic SWAT Team” to perform a household investigation of every blood culture-confirmed case of acute typhoid fever. Investigations include screening household contacts to detect chronic carriers. Following limited training, two nonexpert ultrasound operators performed point-of-care ultrasound (POCUS) on 120 Samoan adults from August to September 2019 to explore the feasibility of POCUS to detect individuals with gallstones during household investigations and community screenings. POCUS scans from 120 Samoan adults in three cohorts (28 food handlers, two typhoid cases and their 18 household contacts, and 72 attendees at an ambulatory clinic) were reviewed by a board-certified radiologist who deemed 96/120 scans (80%) to be interpretable. Compared with the radiologist (gold standard), the nonexpert operators successfully detected 6/7 Samoans with gallstones (85.7% sensitivity) and correctly identified 85/89 without gallstones (95.5% specificity). The proportion (24/120) of uninterpretable scans from this pilot that used minimally trained clinicians (who are neither radiologists nor ultrasound technicians) indicates the need for additional training of POCUS operators. Nevertheless, this pilot feasibility study engenders optimism that in the Samoan setting nonexperts can be trained to use POCUS to diagnose cholelithiasis, thereby helping (along with stool cultures and Vi serology) to identify possible chronic S. Typhi carriers.

A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia

Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.

Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey

The purpose of this study is to determine the food allergy knowledge, attitudes and practices of food handlers working in five-star hotel kitchens in Turkey and to explore the association between the obtained scores and handlers’ demographic and working characteristics. A cross-sectional survey involving 450 food handlers in the state of Istanbul, Ankara and Antalya, in Turkey, was conducted using a paper-based questionnaire. The total knowledge score of the participants was 11.89 ±2.22 (max 17), attitude score 60.63 ±10.34 (max 75) and practice score 55.60 ±8.01 (max 65). In the comparison based on demographic characteristics; the knowledge (12.10 ±2.15) and practice (56.33 ±5.91) scores of the food handlers who received food allergy training in the hotel they work were found to be significantly higher than those who did not receive food allergy training (p<0.05). Food allergy knowledge of food handlers was evaluated as "average", attitude as "positive", and practice as "low risk practice". The results obtained are expected to contribute to the development of food allergy policies, procedures, and the planning of the necessary trainings for reducing the risks of food allergies and preventing fatal allergic reactions.

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.

PELATIHAN KEAMANAN PANGAN DI KAWASAN WISATA WILAYAH KELURAHAN SRIMARTANI PIYUNGAN, BANTUL

ABSTRAKPandemi Covid-19 memberikan dampak yang sangat kompleks, baik di bidang ekonomi, pendidikan dan pastinya pariwisata. Penerapan adaptasi kebiasaan baru akan merubah perilaku wisatawan saat berwisata. Peranan pariwisata tidak hanya menyediakan sarana wisata tetapi dilengkapi dengan sarana kuliner. Pengolahan makanan pada masa pandemi covid-19 harus sesuai dengan peraturan yang berlaku, karena makanan yang dikonsumsi harus memperhatikan keamanan makanan atau food safety termasuk didalamnya di Kawasan wisata. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan praktek penjamah makanan tentang pengelolaan makanan yang aman, bebas kontaminasi sehingga aman dikonsumsi oleh wisatawan. Pelatihan ini dilaksanakan secara langsung di lokasi wisata di wilayah Kelurahan Srimartani Piyungan dengan pemberian materi penyuluhan keamanan makanan dibantu dengan media buku, Presentation Power Point serta diskusi. Hasil kegiatan ini didapatkan bahwa 70% penjamah makanan meningkat tingkat pengetahuan terkait keamanan makanan dan 90% penjamah makanan sikap keamanan makanannya mengalami peningkatan. Pelatihan ini harus dilakukan secara konsisten, karena untuk merubah perilaku penjamah makanan membutuhkan waktu dan pendampingan baik dari pemerintah desa maupun instansi terkait. Kata kunci:pandemi; keamanan makanan; pelatihan; wisata. ABSTRACTThe Covid-19 pandemic has had a very complex impact, both in the fields of economy, education, and of course tourism. The application of adaptation of new habits will change the behavior of tourists when traveling. The role of tourism is not only providing tourist facilities but also being equipped with culinary facilities. Food processing during the COVID-19 pandemic must comply with applicable regulations, because the food consumed must pay attention to food safety or food safety, including in tourism areas. This activity aims to increase the knowledge and practice of food handlers regarding safe, contamination-free food-management so that it is safe for consumption by tourists. This training was carried out directly at tourist sites in the Srimartani Piyungan Village area by providing food safety counseling materials assisted by book media, Power Point presentations, and discussions. The results of this activity showed that 70% of food handlers increased their level of knowledge related to food safety and 90% of food handlers' attitudes towards food safety increased. This training must be carried out consistently because changing the behavior of food handlers requires time and assistance from both the village government and related agencies. Keywords: pandemic; food safety; training; tourism.

Food safety knowledge and behaviour among food handlers in catering establishments: a case study

PurposeThe main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way.Design/methodology/approachUsing a qualitative approach, ten food handlers in Slovenian catering facilities were included in the case study. A semi-structured approach was applied to provide a deeper insight into food safety barriers perceived by respondents. Participants first read short fictitious newspaper news about a foodborne disease at a tourist farm, which served as a starting point.FindingsThe results demonstrate barriers which most often originate in a lack of knowledge (e.g. improper food safety training, incorrect food safety knowledge testing, knowledge and maintaining of CCPs), shortage of food hygiene skills (e.g. handwashing, food defrosting) and weak work satisfaction (e.g. insufficient payment, poor interpersonal relationships and weak motivation). Food safety knowledge and consequently training methods were found to be the biggest barrier for the efficiency of the HACCP system in practice.Research limitations/implicationsDue to the small sample, the results cannot be generalised to the entire population of food handlers in Slovenia.Practical implicationsThe results indicate weaknesses in food safety knowledge among professional food handlers.Originality/valueThe study provides a deeper insight into implicit opinions of ten food handlers in catering facilities regarding barriers in providing food safety, their knowledge and behaviour in their work with food.

Hubungan Pengetahuan dan Sikap Dengan Perilaku Pencegahan Demam Tifoid Pada Penjamah Makanan

Typhoid fever is a disease that attacks the digestive tract, caused by the bacteria Salmonella typhi. This disease can occur due to low personal hygiene, slum environmental sanitation, and habit of snacking carelessly. Typhoid fever prevention behavior in food handlers is needed to reduce the incidence of typhoid fever, where this behavior is influenced by the knowledge and attitudes of the food handlers about the prevention of typhoid fever. The purpose of this research was to determine the correlation between knowledge and attitudes about typhoid fever prevention with typhoid fever prevention behavior in food handlers in Air Hitam Sub District Payung Sekaki District Pekanbaru City. The research method used an analytic survey with a cross sectional approach. The sampling technique used accidental sampling with a sample size of 30 respondents. The data analysis used the Spearman correlation test, because the data were not normally distributed. There was a relationship between knowledge about typhoid fever prevention and typhoid fever prevention behaviors among food handlers with moderate correlation strength and positive correlation direction (p-value = 0.000; r = 0.555). There was also a relationship between attitudes about typhoid fever prevention and typhoid fever prevention behaviors among food handlers with strong correlation strength and positive correlation direction (p-value = 0.000; r = 0.674). The conclusion of this research was knowledge and attitude about typhoid fever prevention correlate with typhoid fever prevention behaviors among food handlers in Air Hitam Sub District Payung Sekaki District Pekanbaru City.