Journal articles on the topic 'Domestic food hygiene'
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JAY, L. STEPHEN, DERIO COMAR, and LACHLAN D. GOVENLOCK. "A Video Study of Australian Domestic Food-Handling Practices." Journal of Food Protection 62, no. 11 (November 1, 1999): 1285–96. http://dx.doi.org/10.4315/0362-028x-62.11.1285.
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Poor food-handling and hygiene practices in domestic kitchens are thought to be the cause of a significant amount of foodborne illness. Food-handling practices were studied by video observation in 40 home kitchens in Melbourne, Australia. Participant households included those of single people, couples, and families from a range of socioeconomic backgrounds. The kitchens were continuously video monitored for 1 or 2 weeks during 1997 and 1998. Infrequent hand washing; poor hand-washing technique; lack of hand washing prior to food preparation; inadequate cleaning of kitchen surfaces; involvement of pets in the kitchen; touching of the face, mouth, nose, and/or hair during food preparation; and lack of separate hand and dish towels were the most common unhygienic practices observed. Prior to video surveillance, participant households answered a food-safety questionnaire that related to preparation and handling of food. These answers were contrasted with the actual practices observed in each household. There was a significant variance between stated (answers provided in response to the questionnaire) and observed (via video monitoring) food-handling and hygiene practices. The results of this study raise concerns about consumer food-handling and hygiene practices in Australian domestic kitchens. A continuous and increased effort in the education of the public in the area of hygienic food preparation is indicated.
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Simpson, Susan. "DOMESTIC FOOD SAFETY AND HYGIENE: EDUCATING THE CONSUMER." Nutrition & Food Science 93, no. 2 (February 1993): 4–8. http://dx.doi.org/10.1108/eum0000000000981.
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Luisana, Emily, Korinn Saker, Lee-Ann Jaykus, and Caitlyn Getty. "Survey evaluation of dog owners’ feeding practices and dog bowls’ hygiene assessment in domestic settings." PLOS ONE 17, no. 4 (April 6, 2022): e0259478. http://dx.doi.org/10.1371/journal.pone.0259478.
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In-home pet food handling and food dish hygiene practices can have adverse health impacts for both humans and pets. Safe food and dish handling guidelines are not easily evidenced for pet owners. The study was designed to investigate dog owners’ feeding habits and evaluate the impact of the Food and Drug Association (FDA) hygiene protocols on dog food dish contamination. Procedures and surveys were approved by North Carolina State University Institutional Animal Care and Use Committee and Institutional Review Board. Pet feeding and food dish hygiene data were collected from 417 dog owner surveys and 68 food dish swabs. Total aerobic plate counts (APC) were performed on 68 dishes and randomly assigned into Group A (FDA pet food handling and dish hygiene guidelines), Group B (FDA pet and human food handling and dish hygiene guidelines), or Group C (no guidelines). Hygiene protocols were instituted in-home for 1 week, followed by a second APC and follow-up survey. Survey from dog owners-households indicated: 4.7% were aware of FDA pet food handling and dish hygiene guidelines; 36% have individuals ≤ 13 years old and/or immunocompromised; 43% stored dog food 0–5 feet from human food; 34% washed their hands after feeding; and 33% prepared their dog food on human food preparation surfaces. The hygiene protocols followed by Groups A and B resulted in significant decreases in food dish APC (p<0.001; 1.4; (0.9, 2.0); p<0.05; 0.604 (0.02, 1.2), respectively), as compared to Group C (p≥0.05). Hot water (>160° F or 71.1°C) washing decreased APC (p<0.01; 1.5 (0.4, 2.6)) over cold/lukewarm water. In the follow-up survey, 8% of Group A and B respondents reported likely to adhere to protocols long-term. This study suggests a need for pet food handling and dish hygiene guideline education to minimize bacterial contamination of dishes, especially for high-risk populations.
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N., Lakshmi, Ramya M. R., and J. Princy Felicia. "Domestic food hygiene practices among households in Pulipakkam Village, Kanchipuram District: a cross- sectional study." International Journal Of Community Medicine And Public Health 8, no. 1 (December 25, 2020): 397. http://dx.doi.org/10.18203/2394-6040.ijcmph20205728.
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Background: Food hygiene implies measures necessary to ensure safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation and preparation. Lack of proper food hygiene can lead to food borne diseases and death of the consumers. The purpose of food hygiene is to prepare and provide safe food and consequently contribute to a healthy and protective society.Methods: A community based cross-sectional study was conducted from September 2019 to February 2020 among 81 household food-handlers in a rural area of Kanchipuram district. A pre-tested semi-structured questionnaire based on WHO (World Health Organization) Food Safety Manual was used to collect the data regarding kitchen and food hygiene practices.Results: The study revealed that 74%of respondents handle drinking water unsatisfactorily. 89% of people don’t store cooked food in the refrigerator within 2 hours and nearly 54% of them don’t boil water before drinking. Only 48% of them separated raw food from cooked food.Conclusions: The results of the study showed that food hygiene practices should be improved in the community to safe guard them against food-borne diseases.
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EVANS, ELLEN W., and ELIZABETH C. REDMOND. "Domestic Kitchen Microbiological Contamination and Self-Reported Food Hygiene Practices of Older Adult Consumers." Journal of Food Protection 82, no. 8 (July 17, 2019): 1326–35. http://dx.doi.org/10.4315/0362-028x.jfp-18-533.
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ABSTRACT Because of increased susceptibility, older adults have an increased risk of foodborne infection, and data suggest elevated incidence; therefore, food hygiene is essential to reduce the risk. Research suggests older adults' inadequate knowledge and negative attitudes toward food hygiene may increase implementation of unsafe food practices. Data on microbiological contamination of domestic kitchens of older adults are lacking. Therefore, this study aimed to determine microbiological contamination of domestic kitchens of older adults. Food contact surfaces and equipment (n = 1,292) in domestic kitchens (n = 100) of older adults (≥60 years) were analyzed to isolate aerobic bacteria, Enterobacteriaceae, Staphylococcus aureus, and Listeria spp.; self-reported hygiene practices were also recorded. Highest contamination levels were determined on in-use cleaning equipment (dish brushes, dishcloths, sponges) with aerobic bacteria <9.3 log CFU per item, Enterobacteriaceae <8.8 log CFU per item, and S. aureus <7.0 log CFU per item. Reported usage length of dish brushes was significantly correlated (P < 0.05) with Enterobacteriaceae contamination. Significant correlations (P < 0.05) were determined between contamination and reported cleaning frequency of refrigerators. Contamination of hand towels in single-occupant households was significantly greater (P < 0.05) than in multioccupant households. The study facilitates novel comparison between reported hygiene practices with microbial contamination, suggesting older adults fail to implement adequate and regular hygiene practices that may increase the possibility of cross-contamination in the domestic kitchen and the associated risk of foodborne illness. Data from this study have determined a need for older adults to improve food hygiene practices in the domestic kitchen.
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Costa, Aldiane de Assis, Bruna Leal Lima Maciel, Dirce Maria Marchioni, and Priscilla Moura Rolim. "Food Acquisition, Hygiene, and Generation of Domestic Waste in an Academic Community during the COVID-19 Pandemic." Foods 11, no. 23 (December 5, 2022): 3919. http://dx.doi.org/10.3390/foods11233919.
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In 2020, the World Health Organization (WHO) declared COVID-19 a pandemic, and the closure of universities as a measure to prevent contamination directly affected academic communities. Access to food, though a basic need and a human right, was seriously affected. This study evaluated the locations and frequency of food acquisition; hand, food, and packaging hygiene habits; and household waste generation in an academic community during the COVID-19 pandemic. The research was cross-sectional and performed through an online questionnaire. Data (n = 1472) were analyzed using descriptive statistics; statistical tests were also applied, and p values < 0.01 were considered significant. Most of the population continued to purchase food in supermarkets (89.5%). The frequency of product orders from markets by delivery placed by professors and graduate students was also verified (31.7% and 24.2%). There was an increase in packaging hygiene in the studied population, as well as in fruit and vegetable hygiene; however, use of inappropriate methods was noted. This paper highlights important data on the behavior of an academic community dealing with the problem of solid waste generation during the pandemic. Moreover, there were no changes in waste generation during the pandemic, although there was an increase in packaging consumption (44%). Identifying the behavior of the university community regarding hygiene and food acquisition can help societies from the perspective of transforming habits related to food. Therefore, this research provides support for future investigations and interventions in the field of foods and post-pandemic sustainability.
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Meah, Angela, and Matt Watson. "Saints and Slackers: Challenging Discourses about the Decline of Domestic Cooking." Sociological Research Online 16, no. 2 (June 2011): 108–20. http://dx.doi.org/10.5153/sro.2341.
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Amidst growing concern about both nutrition and food safety, anxiety about a loss of everyday cooking skills is a common part of public discourse. Within both the media and academia, it is widely perceived that there has been an erosion of the skills held by previous generations with the development of convenience foods and kitchen technologies cited as culpable in ‘deskilling’ current and future generations. These discourses are paralleled in policy concerns, where the incidence of indigenous food-borne disease in the UK has led to the emergence of an understanding of consumer behaviour, within the food industry and among food scientists, based on assumptions about consumer ‘ignorance’ and poor food hygiene knowledge and cooking skills. These assumptions are accompanied by perceptions of a loss of ‘common-sense’ understandings about the spoilage and storage characteristics of food, supposedly characteristic of earlier generations. The complexity of cooking skills immediately invites closer attention to discourses of their assumed decline. This paper draws upon early findings from a current qualitative research project which focuses on patterns of continuity and change in families’ domestic kitchen practices across three generations. Drawing mainly upon two family case studies, the data presented problematise assumptions that earlier generations were paragons of virtue in the context of both food hygiene and cooking. In taking a broader, life-course perspective, we highlight the absence of linearity in participants’ engagement with cooking as they move between different transitional points throughout the life-course.
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Cunha, Gilmara Holanda da, Thelma Leite de Araujo, Francisca Elisângela Teixeira Lima, Tahissa Frota Cavalcante, and Marli Teresinha Gimeniz Galvão. "Hygiene practices for patients with HIV/AIDS." Revista Gaúcha de Enfermagem 35, no. 3 (September 2014): 137–44. http://dx.doi.org/10.1590/1983-1447.2014.03.44928.
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The objective of this study was to analyze the scientific production on health interventions related to hygiene for adults with HIV/AIDS. An integrative literature review was performed using six databases in June 2013. The descriptors AIDS and Hygiene were used, in Portuguese, English or Spanish. A total of 682 articles were found and 16 were selected. Personal hygiene practices were identified, such as hand washing, showers, tooth brushing and quitting smoking. Food hygiene practices involved washing food and kitchen utensils, using treated water, conserving and cooking food. Environmental hygiene took into account raising domestic animals, control of disease vectors, household cleanliness, waste disposal and basic sanitation. In conclusion, these specific hygiene interventions can be applied to the general population and, especially, to people with HIV/AIDS, due to immunosuppression.
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Chen, Y. J., Y. F. Wen, J. G. Song, B. F. Chen, S. S. Ding, and L. Wang. "Improper food handling and its associated characteristic factors among domestic food handlers in rural areas of Anhui Province in China." International Food Research Journal 29, no. 6 (December 6, 2022): 1314–26. http://dx.doi.org/10.47836/ifrj.29.6.08.
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Improper domestic food handling in rural areas of China is an important public health issue leading to foodborne illness. However, the underlying factors responsible for poor domestic food hygiene practices have not been comprehensively studied. Here, a cross-sectional study was conducted in Anhui Province, China between 2015 - 2016, using a questionnaire to collect data from 819 respondents, selected using multistage cluster random sampling techniques. Multivariate logistic regression analysis was then used to assess the demographic factors associated with improper food handling. Results showed that 525 (64.1%) of respondents used improper food handling techniques. The factors associated with improper food handling included gender, age, education, income, and occupation. Males (vs. females), adults aged ≥ 50 years (vs. those aged 18 - 30 years), individuals with primary school education or lower (vs. individuals with a bachelor’s degree or higher), individuals with annual incomes of < 4,387 USD (vs. income ≥ 13,161 USD), and workers (vs. other occupation groups) were more likely to report inappropriate food handling practices in rural areas. The results obtained from the present work may provide the basis for training in domestic food safety hygiene/handling practices in rural areas of China in order to reduce the incidence of foodborne illnesses.
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Luu, Phuc Hong, Michael P. Dunne, Warwick Pearse, and Belinda Davies. "Seafood safety compliance with hygiene regulations within Vietnamese domestic distribution chains." British Food Journal 118, no. 4 (April 4, 2016): 777–94. http://dx.doi.org/10.1108/bfj-07-2015-0234.
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Purpose – In order to improve the safety of seafood in the domestic seafood distribution chains (DSDCs) in Vietnam, a better understanding of current hygiene and practices compliance with government regulations is needed. The paper aims to discuss this issue. Design/methodology/approach – Infrastructure conditions and documents related to hygiene procedures of 50 trading places were evaluated using checklists. The hygiene handling practices of 135 fish distributors were also observed by using notational analysis methods. This notational analysis method focused on actions related to microbiological contamination in terms of hand washing or glove changing and the cleaning and sanitising of tools and equipment. Additionally, microbiological quality of 135 samples of raw finfish at points along distribution chains was compared with national standards. Findings – The results indicated that all trading places could be classified as non-compliant or seriously non-compliant with the regulations. The practices of fish distributors were also assessed to be at high risk for contamination of raw fish. The findings showed that approximately 42 and 39 per cent of samples from fishing ports and fish markets, respectively were classified as unacceptable according to the microbiological standards of Vietnam. Research limitations/implications – The present study is limited to research only from fish landing at fishing ports to the distribution to consumers at retail markets. Originality/value – Recommendations for improving food safety in the DSDCs in Vietnam have been developed from the findings of this study and are provided. However, due to similarities with fish distribution chains in other countries, these recommendations may have broader application.
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Jeewon, Rajesh, Seerauj Nouvishika, Dauharry Kumar, and Ahinsa Jheelan-Ramchandur. "An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling." Current Research in Nutrition and Food Science Journal 5, no. 1 (April 11, 2017): 06–14. http://dx.doi.org/10.12944/crnfsj.5.1.02.
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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.
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KENNEDY, J., V. JACKSON, I. S. BLAIR, D. A. McDOWELL, C. COWAN, and D. J. BOLTON. "Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators." Journal of Food Protection 68, no. 7 (July 1, 2005): 1421–30. http://dx.doi.org/10.4315/0362-028x-68.7.1421.
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The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5°C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areas for emphasis in the development and delivery of effective food safety risk communication messages to consumers.
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MORI, MIHO, YOSHIKAZU SAKAGAMI, MEGUMI TANAKA, RYO INOUE, and TORU JOJIMA. "Analysis of the Relationship of Microbial Contamination with Temperature and Cleaning Frequency and Method of Domestic Refrigerators in Japan." Journal of Food Protection 83, no. 7 (June 23, 2020): 1234–40. http://dx.doi.org/10.4315/0362-028x.jfp-19-322.
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ABSTRACT Hygiene management of domestic refrigerators is an important aspect of food poisoning prevention. The aim of the present study was to confirm the relationship between microbial contamination and hygiene management by measuring microbial levels and investigating temperature and cleaning frequency and method of domestic refrigerators in Japan. We analyzed three internal sections (the egg compartment, bottom shelf, and vegetable drawer) of 100 domestic refrigerators in Japan. Salmonella, Listeria monocytogenes, and Yersinia enterocolitica were not found in any of the refrigerators, but coliforms and Escherichia coli were detected in more than one household, and Staphylococcus aureus was the most frequently isolated pathogen. The prevalences of these microorganisms had similar tendencies in all three sections sampled and were highest in the vegetable drawer. The temperature distribution in the refrigerators was also investigated, and a temperature >6.1°C (improper temperature) was found in 46.2% of the areas surveyed. Only 17% of the respondents cleaned their refrigerators monthly or more often, and this frequency was lower than that reported in other countries. Fifty percent of the respondents used only water to clean the refrigerator, 10% used only an alcohol or disinfecting wipe, and 8% used only a dry cloth. Although no significant correlations were found between microbial contamination and temperatures in refrigerators, correlations were found between microbial contamination and refrigerator cleaning frequency and/or method. To our knowledge, this is the first detailed survey concerning relationships between microbial contamination and hygiene management in domestic refrigerators in Japan. The data obtained can be used to promote food poisoning management in Japanese households. HIGHLIGHTS
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Raphael, Bablu. "Domestic Food Hygiene Practices in a Rural Area of Thrissur District, Kerala, India." International Journal of Current Research and Academic Review 6, no. 4 (April 20, 2018): 59–64. http://dx.doi.org/10.20546/ijcrar.2018.604.009.
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MITAKAKIS, T. Z., R. WOLFE, M. I. SINCLAIR, C. K. FAIRLEY, K. LEDER, and M. E. HELLARD. "Dietary intake and domestic food preparation and handling as risk factors for gastroenteritis: a case-control study." Epidemiology and Infection 132, no. 4 (July 9, 2004): 601–6. http://dx.doi.org/10.1017/s0950268804002365.
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Cases of gastroenteritis were examined to identify if dietary intake prior to an episode and food-handling and storage practices in the home were risk factors for illness. Cases and controls completed a dietary questionnaire after an event or when well, and questionnaires concerning food-handling, storage and general food-hygiene practices. Comparing cases to themselves when well, subjects were more likely to have eaten cold sliced salami, fried rice and foods cooked elsewhere, and to have had a baby in nappies in the house (OR 1·52–6·24, P[les ]0·01). Cases compared to non-cases were more likely to have bought frozen poultry, have eaten foods cooked elsewhere and to have had a baby in nappies in the house (OR 1·44–2·05, P[les ]0·01). Although food-handling and storage practices are considered important, we were unable to detect an association in this study.
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Scott, Elizabeth. "Food Safety and Foodborne Disease in the 21stCentury." Canadian Journal of Infectious Diseases 14, no. 5 (2003): 277–80. http://dx.doi.org/10.1155/2003/363984.
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Over the past decade there has been a growing recognition of the involvement of the home in several public health and hygiene issues. Perhaps the best understood of these issues is the role of the home in the transmission and acquisition of foodborne disease. The incidence of foodborne disease is increasing globally. Although foodborne disease data collection systems often miss the mass of home-based outbreaks of sporadic infection, it is now accepted that many cases of foodborne illness occur as a result of improper food handling and preparation by consumers in their own kitchens. Some of the most compelling evidence has come from the international data onSalmonellaspecies andCampylobacterspecies infections.By its very nature, the home is a multifunctional setting and this directly impacts upon the need for better food safety in the home. In particular, the growing population of elderly and other immnocompromised individuals living at home who are likely to be more vulnerable to the impact of foodborne disease is an important aspect to consider. In addition, some developed nations are currently undergoing a dramatic shift in healthcare delivery, resulting in millions of patients nursed at home. Other aspects of the home that are unique in terms of food safety are the use of the home as a daycare centre for preschool age children, the presence of domestic animals in the home and the use of the domestic kitchen for small-scale commercial catering operations. At the global level, domestic food safety issues for the 21stcentury include the continued globalization of the food supply, the impact of international travel and tourism, and the impact of foodborne disease on developing nations.A number of countries have launched national campaigns to reduce the burden of foodborne disease, including alerting consumers to the need to practice food safety at home. Home hygiene practice and consumer hygiene products are being refined and targeted to areas of risk, including preventing the onward transmission of foodborne illness via the inanimate environment. It has been said that food safety in the home is the last line of defense against foodborne disease, and it is likely that this will remain true for the global population in the foreseeable future.
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Riyadi, Dony, and Yusuf Kusuma Bangun. "THREE BUCKETS SYSTEM FOR FOOD STREET INDUSTRY. CASE STUDY IN BANDUNG AND PALEMBANG." Journal of Business on Hospitality and Tourism 5, no. 2 (December 16, 2019): 169. http://dx.doi.org/10.22334/jbhost.v5i2.133.
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Food Street has become an Industry in Indonesia with growth Manificiently year by year, Many Business Cities such as Bandung- Capital City of West Java and Palembang- Capital City of South Sumatera, Food street industry in Indonesia is very rapidly development, All major cities in Indonesia have main area for food street vendors, and has become part of Lifestyle, Cleanliness is a Important issue that Domestic and Foreign Tourists are very detail mentioned on this matter, Food Hygiene, This research emphasizes the Solution of Cleaning Equipment and Cooking Hygiene Problems, Three Buckets System is adopted from cleanliness procedure on cruise ship, with the Wash - Rinse and Sanitize System then the Hygiene Guarantee will be more effective.Based on 6 (six) Principles of Food Hygiene,one of mentioned is Hygiene of Cookware and Dinner wares,Use of the Three Buckets System at a Street Vendor using the Portable (Three Bucket System) Tool to make it easier for Street Merchants to use the tool at a cost that is not large.Of the 250 Respondents interviewed 90% stated that cleanliness is very important in considering buying decisions in the street vendors.Some obstacles faced by Food Street Vendors in maintaining cleanliness are the availability of clean running water, Places and costs incurred in making washing Equipment, with Three Buckets System is expected to be a solution in maintaining cleanliness so that customer health can be maintained with cleanliness of Cooking Equipment and Utensils till Dinner Wares.
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LAGENDIJK, EMMANUELLE, ADRIEN ASSÉRÉ, EVELYNE DERENS, and BRIGITTE CARPENTIER. "Domestic Refrigeration Practices with Emphasis on Hygiene: Analysis of a Survey and Consumer Recommendations." Journal of Food Protection 71, no. 9 (September 1, 2008): 1898–904. http://dx.doi.org/10.4315/0362-028x-71.9.1898.
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A Web-enabled survey was conducted to improve knowledge of home refrigeration practices of French consumers (n = 809), with an emphasis on hygiene, and this information was used to establish recommendations. The survey targeted a convenience sample of working people. Analysis of the survey responses revealed that efforts should be directed toward improvement of microbiological control measures. Only 37% of respondents made sure the temperature in their refrigerator was 4°C or below. Only 37% of respondents reported that they systematically wrapped food. Sponges, known to be frequently highly contaminated, were used by 89% of the respondents to clean their refrigerator, which indicates the need to recommend disinfection of sponges before they are used for cleaning. Twenty-seven percent of respondents used sodium hypochlorite (bleach), but it was applied without previous cleaning (21% of the users) or in the commercial concentrated form (7% of the users). The permanent presence of water condensation on the shelves was noted by 2% of respondents, suggesting imperfect closure of the door, with a consequence of higher energy consumption and water available for microbial circulation and growth. Thus, an important recommendation is to check the door gaskets and to ensure the tight closure of the door. Seventy percent of the respondents declared that they never put warm or hot food in the refrigerator. However, many people, when orally questioned, acknowledged that they leave dishes at ambient temperature overnight before putting them in the refrigerator. It therefore is essential to recommend that perishable food not be left for more than 2 h at ambient temperature.
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Borda, Daniela, Miles R. Thomas, Solveig Langsrud, Kathrin Rychli, Kieran Jordan, Joop van der Roest, and Anca Ioana Nicolau. "Food safety practices in European TV cooking shows." British Food Journal 116, no. 10 (September 30, 2014): 1652–66. http://dx.doi.org/10.1108/bfj-12-2013-0367.
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Purpose – The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers. Design/methodology/approach – Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained. Findings – Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows. Practical implications – While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public. Originality/value – This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.
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Graham, T. W. "(A343) Rebuilding Post Conflict Food Security in Liberia." Prehospital and Disaster Medicine 26, S1 (May 2011): s96—s97. http://dx.doi.org/10.1017/s1049023x1100327x.
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Liberia's 14 year civil war destroyed domestic agricultural production, veterinary and agricultural education, extension services and domestic food security. These losses severely limited domestic food production, and basic hygiene and sanitation: potable water, abattoirs, cold chain and food storage were greatly diminished. The average Liberian life expectancy fell from 45.8 in 1990 to 41.8 years presently. The population birth and death rate are two of the highest globally with a resulting population growth rate, of 2.7% per annum; this growth rate requires an immediate and concerted focus on domestic food production to alleviate nutritional inadequacy and hunger, trade imbalances and loss of foreign exchange credits. Food supply nationally is presumed adequate because of importation, though domestic production is inadequate. Unequal distribution precludes food security for all Liberians. Value chain augmentation, enhancing food availability across all sectors of Liberian society and ensuring distribution of a safe food supply needs critical development. Infant mortality remains one of the highest in the world (approximately 160/1000 births), much of which is attributed to food insecurity, food contamination and lack of uniformly available potable water. Recreation of Liberia's public health and food security requires redevelopment of disease monitoring and laboratory diagnostic capability to re-establish safe food production and handling practices across all sectors. This will allow determination of endemic disease burden for the principal livestock species: poultry, sheep, goats, cattle and swine. Creation of a national disease surveillance/monitoring system allows for targeted disease intervention, ensuring vaccination for correct serotypes and most critically prevalent diseases. Creation of community level training and support will target intervention of local diseases, but also allow for national prioritization of diseases. Targeting which are most prevalent or most likely to cause production limiting effects will require periodic surveillance, targeted vaccination, and chemotherapeutic intervention and evaluation of therapeutic success.
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TSUBOI, S., K. ISHII, S. MATSUYAMA, A. TERAKAWA, Y. KIKUCHI, M. FUJIWARA, Y. KAWAMURA, et al. "PIXE ANALYSIS OF UMEBOSHI (DRIED PLUM)." International Journal of PIXE 18, no. 03n04 (January 2008): 267–71. http://dx.doi.org/10.1142/s0129083508001612.
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In recent years, the self-sufficiency ratio of food in Japan has gradually decreased and 60% of foods are now imported from abroad. Japanese people rely strongly upon imported food and should take care of their safety, but what is happening now is that soil pollution in country of origin grows into a serious problem and can affect imported food. Umeboshi is one of the traditional pickled food in Japan and very popular. In the case of umeboshi, more than 65% of it is imported. We analyzed imported umeboshi and domestic ones by using in-air PIXE system and submili-PIXE camera at Tohoku University. In this experiment, the concentrations of toxic heavy metals such as As, Cd, Hg and Pb were lower than standard values given by a food hygiene law. Concentrations of elements heavier than Ca show similar trend among each sample. On the other hand, lighter elements than Ca show large differences, which is related to food coloring or processing technique.
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Kosenko, Yu M., L. E. Zaruma, O. S. Vezdenko, and O. S. Shkilnyk. "PET FOOD ON THE MARKET OF UKRAINE." Scientific and Technical Bulletin оf State Scientific Research Control Institute of Veterinary Medical Products and Fodder Additives аnd Institute of Animal Biology 21, no. 2 (October 27, 2020): 57–63. http://dx.doi.org/10.36359/scivp.2020-21-2.07.
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Domestic and foreign production pet food has been subject to state authorization in Ukraine for 20 years. Each prescription of the finished product provided authorization, so the process of their manufacturing and turnover met the requirements of national legislation, which ensured their rational use. The new Law of Ukraine “On Feed Safety and Hygiene” adopted in 2017 brought Ukrainian legislation closer to the norms in force in the EU Member States. However, this Law introduced a new system of authorization of feed additives, but not the finished feed. Requirements for feed production are supervised by a number of regulations, which include the requirements of the European Federation of Food Manufacturers (FEDIAF) for animals and the ISO 22 000 standard, which ensures hygiene, quality, and safety of use.
The manuscript illustrates the analysis of the authorized pet food in Ukraine during 2015- 2019, which is necessary for the further development of the domestic market of these products.
The prime purpose of this study was the quantitative and qualitative analysis of feed for non- productive animals with the determination of their percentages in the list of the authorized, which differ in types, production forms, animal species for which they are intended. Regulatory stipulations for pet food include mandatory requirements for determining their species, categories, and quantities of feed additives, feed materials, and labeling.
The presented characteristics of available pet food on the Ukrainian market during 2015-2019 showed that the broad majority of feeds, 91%, were imported. The compound pet food dominated the study list, and dietary pet food accounted for only 6% of the total range. Pet food is dry and wet or semi-moist. The results of the study revealed the share of dry and wet feeds, and the specifics of their production forms identified. The most common in the list of analyzed pet food was dry, intended for all types of non-productive animals. Wet pet food occupies a slightly smaller share, mainly used for dogs and cats. Dry pet food in the form of pellets and wet pet food in the form of meat or fish pieces were the main groups of food for dogs and cats.
This study showed that imported pet food products for non-productive animals dominated in the Ukrainian market, but a tendency to introduce domestic pet food by increasing production by leading national companies present.
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Al-Sakkaf, Ali. "Domestic food preparation practices: a review of the reasons for poor home hygiene practices: Fig. 1:." Health Promotion International 30, no. 3 (August 14, 2013): 427–37. http://dx.doi.org/10.1093/heapro/dat051.
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Akpabio, Emmanuel M. "Negotiating hygiene and sanitary behaviors in transnational contexts: examples of Nigerians in the UK." Journal of Water, Sanitation and Hygiene for Development 6, no. 1 (February 6, 2016): 132–41. http://dx.doi.org/10.2166/washdev.2016.108.
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The paper seeks to understand the extent to which hygiene and sanitary attitudes/practices are reproduced in transnational contexts using examples of Nigerians in the UK. In-depth and semi-structured interviews, participant interaction, secondary resources, follow-up interviews and informant discussions were important data sources. Issues discussed in this paper incorporate hand, body, dental, food and domestic hygiene and sanitary matters. The results show that not much has changed in hygiene and sanitary behaviors of the respondents despite having changed the environment and contexts of livelihood activities. The modest, recorded improvements in some behaviors can be attributed to the presence of basic infrastructures and services that unavoidably influence their utilization for some respondents. The paper argues that people do not necessarily aim for good hygiene and sanitary behaviors for health reasons as much as moral, social and certain cultural values. The desire to look good, be clean, eliminate discomfort, avoid bad bodily odor and gain social acceptance were the underlying driving reasons for sustaining good hygiene and sanitary living; health concerns were less important. Key elements of these findings hold practical prospects for addressing the hygiene and sanitary behavioral challenges for developing countries.
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Mshida, Hoyce Amini, Neema Kassim, Martin Epafras Kimanya, and Emmanuel Mpolya. "Influence of Water, Sanitation, and Hygiene Practices on Common Infections among Under-Five Children in Longido and Monduli Districts of Arusha, Tanzania." Journal of Environmental and Public Health 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/9235168.
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The study aimed at assessing water, sanitation, and hygiene practices and their influence on infectious diseases among under-five children in semipastoral communities of Arusha. The study was cross-sectional in design. Prevalence of infectious diseases among under-five children was derived from patients’ attendance register. Mothers randomly sampled from households were interviewed using questionnaire. Information regarding child morbidity and sociodemographic and WASH characteristics was gathered. Hospital data revealed that 2/3 of under-five patients visited the hospitals annually were suffering from infectious diseases. Mean percentage of diarrhea prevalence for years 2013–2015 in Longido was higher than the mean of the respective years prevalence in Monduli (p=0.02). Households’ survey showed that 15.5% of under-five children were suffering from diarrhea. Children who consumed foods kept inkibuyu(p<0.001) or used unboiled cows’ milk (p=0.01) or were drinking surface water (p=0.04) or born to uneducated mothers (p=0.01) had increased risk of developing diarrhea compared to their counterparts. Storing complementary foods inkibuyuwas strongly associated with diarrhea among under-five children. To address the problem, communities under study need to be motivated through health education on food hygiene, proper handling of food storage containers, and domestic water treatment at the household level.
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REDMOND, ELIZABETH C., and CHRISTOPHER J. GRIFFITH. "Consumer Food Handling in the Home: A Review of Food Safety Studies." Journal of Food Protection 66, no. 1 (January 1, 2003): 130–61. http://dx.doi.org/10.4315/0362-028x-66.1.130.
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Epidemiological data from Europe, North America, Australia, and New Zealand indicate that a substantial proportion of foodborne disease is attributable to improper food preparation practices in consumers' homes. International concern about consumer food safety has prompted considerable research to evaluate domestic food-handling practices. The majority of consumer food safety studies in the last decade have been conducted in the United Kingdom and Northern Ireland (48%) and in the United States (42%). Surveys (questionnaires and interviews), the most frequent means of data collection, were used in 75% of the reviewed studies. Focus groups and observational studies have also been used. One consumer food safety study examined the relationship between pathogenic microbial contamination from raw chicken and observed food-handling behaviors, and the results of this study indicated extensive Campylobacter cross-contamination during food preparation sessions. Limited information about consumers' attitudes and intentions with regard to safe food-handling behaviors has been obtained, although a substantial amount of information about consumer knowledge and self-reported practices is available. Observation studies suggest that substantial numbers of consumers frequently implement unsafe food-handling practices. Knowledge, attitudes, intentions, and self-reported practices did not correspond to observed behaviors, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation. An improvement in consumer food-handling behavior is likely to reduce the risk and incidence of foodborne disease. The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper.
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Motta, Sergio Paulo Olinto da, Steve Flint, Paul Perry, and Alasdair Noble. "Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home." Brazilian Journal of Food Technology 17, no. 2 (June 2014): 154–65. http://dx.doi.org/10.1590/bjft.2014.018.
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Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007). In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012). Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003). This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety) and answers (likelihood of food contamination). A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.
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Muroya, Susumu, Shuji Ueda, Tomohiko Komatsu, Takuya Miyakawa, and Per Ertbjerg. "MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals." Metabolites 10, no. 5 (May 11, 2020): 188. http://dx.doi.org/10.3390/metabo10050188.
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In the past decades, metabolomics has been used to comprehensively understand a variety of food materials for improvement and assessment of food quality. Farm animal skeletal muscles and meat are one of the major targets of metabolomics for the characterization of meat and the exploration of biomarkers in the production system. For identification of potential biomarkers to control meat quality, studies of animal muscles and meat with metabolomics (MEATabolomics) has been conducted in combination with analyses of meat quality traits, focusing on specific factors associated with animal genetic background and sensory scores, or conditions in feeding system and treatments of meat in the processes such as postmortem storage, processing, and hygiene control. Currently, most of MEATabolomics approaches combine separation techniques (gas or liquid chromatography, and capillary electrophoresis)–mass spectrometry (MS) or nuclear magnetic resonance (NMR) approaches with the downstream multivariate analyses, depending on the polarity and/or hydrophobicity of the targeted metabolites. Studies employing these approaches provide useful information to monitor meat quality traits efficiently and to understand the genetic background and production system of animals behind the meat quality. MEATabolomics is expected to improve the knowledge and methodologies in animal breeding and feeding, meat storage and processing, and prediction of meat quality.
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Jankovic, Vesna, Vesna Djordjevic, Brankica Lakicevic, Branka Borovic, B. Velebit, and Radmila Mitrovic. "Determination of staphylococcal enterotoxins in cheese by immunoenzyme assays." Archives of Biological Sciences 64, no. 4 (2012): 1449–54. http://dx.doi.org/10.2298/abs1204449j.
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Staphylococcal food poisoning is one of the most common foodborne diseases resulting from the ingestion of staphylococcal enterotoxins (SEs) preformed in foods by enterotoxigenic strains of coagulase-positive staphylococci (CPS), mainly Staphylococcus aureus. The presence of enterotoxigenic strains of coagulase-positive staphylococci in raw milk during the production process leads to the contamination of products and outbreaks of alimentary intoxication. The problem of Staphylococcus aureus in cheese remains significant on a global level. Domestic cheese contaminated with enterotoxigenic staphylococci can result in the formation of enterotoxin, which can produce foodborne illness when the product is ingested. Due to microbiological contamination, microbiological criteria are tools that can be used in assessing the safety and quality of foods. In order to avoid foodborne illness, the Serbian Regulation on General and Special Conditions for Food Hygiene (Official Gazette of RS, No. 72/10) provides microbiological criteria for staphylococcal enterotoxins in dairy products.
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Schirone, Maria, and Pierina Visciano. "Trends of Major Foodborne Outbreaks in the European Union during the Years 2015–2019." Hygiene 1, no. 3 (November 2, 2021): 106–19. http://dx.doi.org/10.3390/hygiene1030010.
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The incidence of the most common foodborne outbreaks reported by the European Food Safety Authority and the European Centre for Disease Prevention and Control during the years 2015–2019 is described. Campylobacter spp., Salmonella spp., Listeria monocytogenes, and Yersinia enterocolitica are the investigated microorganisms, and symptomatology, food categories responsible for human disease, as well as some prevention measures are the most important information schedules supplied to the readers. Campylobacteriosis and salmonellosis are the most common zoonoses with a notification rate of 59.7 and 20.0 per 100,000 population, respectively, in the year 2019. Good hygienic practices both at farm and domestic level could prevent such infections. The highest number of deaths is reported for listeriosis, corresponding to 31 fatal events in the year 2019. Therefore, awareness of the hazards linked to L. monocytogenes is particularly recommended amongst high-risk groups. By contrast, most cases of yersiniosis are sporadic and the most important prophylactic measures include adequate sanitation in pork chain, personnel hygiene, and protection of water supplies.
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KUSUMANINGRUM, H. D., E. D. VAN ASSELT, R. R. BEUMER, and M. H. ZWIETERING. "A Quantitative Analysis of Cross-Contamination of Salmonella and Campylobacter spp. Via Domestic Kitchen Surfaces." Journal of Food Protection 67, no. 9 (September 1, 2004): 1892–903. http://dx.doi.org/10.4315/0362-028x-67.9.1892.
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Epidemiological data indicate that cross-contamination during food preparation in the home contributes noticeably to the occurrence of foodborne diseases. To help prevent such occurrences, the inclusion of a cross-contamination model in exposure assessments would aid in the development and evaluation of interventions used to control the spread of pathogenic bacteria. A quantitative analysis was carried out to estimate the probability of contamination and the levels of Salmonella and Campylobacter spp. on salads as a result of cross-contamination from contaminated chicken carcasses via kitchen surfaces. Data on the prevalence and numbers of these bacteria on retail chicken carcasses and the use of unwashed surfaces to prepare foods were collected from scientific literature. The rates of bacterial transfer were collected from laboratory experiments and literature. A deterministic approach and Monte Carlo simulations that incorporated input parameter distributions were used to estimate the contamination of the product. The results have shown that the probability of Campylobacter spp. contamination on salads is higher than that of Salmonella spp., since both the prevalence and levels of Campylobacter spp. on chicken carcasses are higher than those of Salmonella spp. It is realistic to expect that a fraction of the human exposure to Campylobacter spp., in particular, originates from cross-contamination in private kitchens during food handling. The number of human campylobacteriosis cases could be reduced either by reducing the degree of Campylobacter spp. contamination on chicken carcasses or by improving the hygiene in private kitchens. To eliminate the cross-contamination route, it is important to use separate surfaces or to properly wash the surfaces during the preparation of raw and cooked foods or ready-to-eat foods.
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Sampaio, Aryele Nunes da Cruz Encide, Vanessa Mendonça Soares, Leonardo Ereno Tadielo, Emanoelli Aparecida Rodrigues dos Santos, Camila Koutsodontis Cerqueira-Cézar, Giovanni Costa Danelon, Luciano dos Santos Bersot, and Juliano Gonçalves Pereira. "Food handling in the domestic environment: an online questionnaire study with respondents from 24 of 26 Brazilian states." Brazilian Journal of Veterinary Research and Animal Science 59 (June 23, 2022): e192427. http://dx.doi.org/10.11606/issn.1678-4456.bjvras.2022.192427.
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Using an online questionnaire, this study evaluated the profile of a Brazilian population’s food handling practices in the home environment. The questionnaire, containing questions about domestic behavior in terms of hygiene and food handling, was built and available through social media sites. Information about the participants’ profiles, their food pre-preparation, food preparation, and food post-preparation practices, and the occurrence of foodborne diseases (FBDs) was included in the questionnaire. A total of 701 responses were obtained. The interviewees included 78.31% female participants and 21.68% male participants, with an average age of 31.2 years. Nearly all (94.3%) had a complete or incomplete higher education. In the pre preparation stage, the participants evaluated the shelf life (97.28%) and storage temperature (44.79%) of the products while purchasing them. Regarding food handling practices, only a few participants washed the food packages before storing them (31.95%) or removed hand jewelry or other adornments when washing food (61.48%). Most participants washed their hands (91.58%) and washed vegetables (99.28%). But a group of interviewees reported washing raw meat (27.81%) before preparing it. Cutting surfaces such as plastic (50.36%) and glass (49.36%) tops were the most prevalent in the study. Most respondents did not know how long they had been using their cutting boards (67.62%) and mentioned using the same surface to handle both raw and ready-to-eat products (84.17%). As for the preparation, most interviewees declared they did not check the food temperature during preparation (86.31%), ignoring the ideal cooking temperature (88.26%). Regarding the occurrence of FBDs, 79.17% of the interviewees reported having suspicious clinical signs associated with contaminated foods and 65.59% did not seek medical help. Thus, the participants demonstrated ignorance about adequate practices for food safety in the home environment, highlighting the need to conduct health education programs within the Brazilian population.
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Panchenko, Sergey Borisovich. "The features of the salmonellosis course in children." Spravočnik vrača obŝej praktiki (Journal of Family Medicine), no. 7 (July 1, 2021): 34–40. http://dx.doi.org/10.33920/med-10-2107-05.
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Salmonellosis is one of the most common intestinal infections with an established type of pathogen. It is caused by various subtypes of bacteria of the genus Salmonella, with domestic animals being the main source of infection. The infection can occur both through the contact with infected animals and by eating infected foods (eggs, cottage cheese, milk, sour cream, meat). Due to the immaturity of the immune system, the disease mainly affects children; more than half of the affected are preschoolers. Representatives of this age group are not yet fully aware of the need to observe the rules of personal hygiene and are inclined to taste everything; dirty hands, toys, and household items can serve as a source of infection. Newborns can become infected from adult carriers of Salmonella infection. There are frequent cases of mass infection by salmonellosis in organized children’s groups; the cause of the disease can be infected food products that have not undergone proper heat treatment, violation of sanitary and hygienic standards during the storage and preparation of products, as well as infected service personnel.
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Langford, T. N., S. Hendrickx, Z. Mekuriaw, A. Adesogan, and J. Scheffler. "Training of Trainers on Meat Hygiene to Improve Food Safety of the Domestic Meat Supply Chain in Ethiopia." Meat and Muscle Biology 2, no. 2 (January 1, 2018): 170. http://dx.doi.org/10.22175/rmc2018.148.
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Redmond, Elizabeth C., and Christopher J. Griffith. "The importance of hygiene in the domestic kitchen: Implications for preparation and storage of food and infant formula." Perspectives in Public Health 129, no. 2 (March 2009): 69–76. http://dx.doi.org/10.1177/1757913908101604.
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Subbotina, T. I., A. V. Krivtsov, A. I. Andriyanov, E. F. Sorokoletova, A. L. Smetanin, and Yu V. Ichuk. "Grigory Vitalievich Khlopin is the pride of Russian hygiene science." Bulletin of the Russian Military Medical Academy 22, no. 4 (December 15, 2020): 236–42. http://dx.doi.org/10.17816/brmma62834.
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Historical materials about the life and work of G.V. Khlopin, an outstanding scientist and hygienist, who created his own large scientific school. The main activity of which was the development of prevention and public hygiene. Biographical data are given, and scientific activity in the pre-revolutionary and Soviet periods is analyzed. The main directions of research work in the field of General hygiene, water supply hygiene, food hygiene, school hygiene, work in the field of anti-epidemic and anti-chemical protection are presented. The role of G.V. Khlopin in the formation and development of experimental hygiene is emphasized. The article describes his many-sided activities as a Professor of the Department of hygiene at the Military medical Academy, as well as his organizational and pedagogical activities, which laid the foundations for teaching hygiene at the higher medical school based on numerous textbooks and manuals published by him. The author notes the encyclopedic nature of knowledge, the great erudition of the scientist in all matters of hygiene, his unflagging ability to work, which made it possible to create capital guidelines on hygiene based on the works of domestic researchers. Attention is drawn to the activities of G.V. Khlopin in the creation of the Institute of preventive Sciences named after Z.P. Solovyov, organized with the aim of improving the educational process and research activities, as well as his work as a consultant to the Main military sanitary Department of the Workers and peasants red Army. A high assessment of the work of G.V. Khlopin, who holds the rank of full state Councilor, for the benefit of Russia, is the award of the order of St. Nicholas. Vladimir and SV. Stanislav, and in the years of Soviet power conferring the honorary title of honored scientist.
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Girotto, Katymilla Guimarães, Daliane Faria Grama, Maria Júlia Rodrigues da Cunha, Elaine Silva Marques Faria, Jean Ezequiel Limongi, Rogério de Melo Costa Pinto, and Márcia Cristina Cury. "Prevalence and risk factors for intestinal protozoa infection in elderly residents at Long Term Residency Institutions in Southeastern Brazil." Revista do Instituto de Medicina Tropical de São Paulo 55, no. 1 (February 2013): 19–24. http://dx.doi.org/10.1590/s0036-46652013000100004.
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This study determined the prevalence of intestinal protozoa in Long Term Residency Institutions for the Elderly (ILPI) in elders, nurses and food handlers, identifying the risk factors associated with the infections. Stool samples taken from the elderly (n = 293), nurses (63) and food handlers (19) were studied. Questionnaires were used with questions related to sociodemographic variables, health, behavior and health characteristics. Stool samples were examined using the techniques of Faust and Ziehl Neelsen, and the prevalence of G. duodenalis, Cryptosporidium spp., E. histolytica/dispar in the elderly was 4.0%, 1.0% and 0.3% respectively. Nurses and food handlers showed 4.8% and 5.2% positivity only for G. duodenalis, respectively. The origin of the individuals and contact with domestic animals has been associated with infection by G. duodenalis in the elderly, and contact with domestic animals was considered a risk factor for infection. The last stool examinations were related to Cryptosporidium spp.. None of the variables were associated with E. histolytica/dispar. The frequency of hand washing was significantly associated with G. duodenalis among nurses. The frequency of positive samples of G. duodenalis, Cryptosporidium spp., E. histolytica/dispar showed that ILPIs environments are conducive to this occurring due to contact between the elderly, nurses and food handlers, which are often poorly trained in hygiene procedures and food handling.
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Listianingsih, Desi. "ANALISIS KUALITAS TAHU TAKWA DENGAN PENDEKATAN GOOD MANUFACTURING PRACTICES (GMP) DI INDUSTRI RUMAH TANGGA." Indonesian Journal of Public Health 13, no. 2 (February 11, 2019): 288. http://dx.doi.org/10.20473/ijph.v13i2.2018.288-298.
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The production process of knowing the traditional poultry requires a supervisory system with Good Manufacturing Practices (GMP) approach as stipulated in Regulation of BPOM Head of 2012 on Good Food Making. The quality of tofu produced by a domestic industry must be in accordance with Indonesian National Standard (SNI) 01-3142-1998 about the quality of tofu so that the products know that piety produced safe. This study aims to analyze the quality of know-how with the approach of Good Manufacturing Practices (GMP) and consumer attitudes toward tofu products in one household industry in Kediri. This research was descriptive with cross sectional approach. Aspects of GMP examined were the location and environment of production, buildings and facilities, production equipment, water supply or water supply facilities, hygiene and sanitation facilities and activities, storage, process control, food labeling, supervision by persons responsible, product recall, record and documentation, and employee training, and see the quality of the IRT. The results of the assessment of the implementation of GMP on IRT know this pardon of 59.67%, included in the category of poor assessment. Therefore, it was necessary to improve the production process from the IRT to know piety against the unfavorable aspects, such as facilities and hygiene and sanitation activities, maintenance and hygiene and sanitation programs, storage, supervision by the responsible person, and recording and documentation, so that aspects it complies with the standards and produces quality tofu according to the standard.
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Slavata, Branislava, Gordana Vitorovic, and Slobodan Dzonic. "Radiation-hygiene control of imported foodstuffs and cattle feed." Veterinarski glasnik 56, no. 3-4 (2002): 237–45. http://dx.doi.org/10.2298/vetgl0204237s.
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The increasingly frequent use of nuclear energy in peacetime, experimental nuclear and thermo-nuclear explosions, as well as accidents in nuclear plants lead to an increased and unequal distribution of radioactive substances in the environment. Mankind is in this way threatened not only by environmental irradiation, but also by consuming contaminated food and water which contain radionuclides whose concentrations are above the level of natural radioactivity. From the aspect of the veterinary profession, the most important task is to organize the protection of domestic animals and their products from radioactive contamination. This work presents the results obtained by measurements of the activity level of 137Cs in products of animal origin and cattle feed, in samples obtained from border crossings in Yugoslavia and partly in Macedonia during the period from 1990 until 1999. Examined import samples were taken from cheese, prok, and corn and the activity level of 137Cs was within the permitted legal levels - less than 1 Bq/kg. However, powdered milk was found to contain an activity level of 137Cs from 1,22-7,27 Bq/kg, and saltwater fish from 1,10-3,30 Bq/kg, so that these products could not be released for sale under the Official Gazette of the FRY, Number 53/91.
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Lübken, M., M. Wichern, F. Bischof, S. Prechtl, and H. Horn. "Development of an empirical mathematical model for describing and optimizing the hygiene potential of a thermophilic anaerobic bioreactor treating faeces." Water Science and Technology 55, no. 7 (April 1, 2007): 95–102. http://dx.doi.org/10.2166/wst.2007.132.
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Poor sanitation and insufficient disposal of sewage and faeces are primarily responsible for water associated health problems in developing countries. Domestic sewage and faeces are prevalently discharged into surface waters which are used by the inhabitants as a source for drinking water. This paper presents a decentralized anaerobic process technique for handling of such domestic organic waste. Such an efficient and compact system for treating faeces and food waste may be of great benefit for developing countries. Besides a stable biogas production for energy generation, the reduction of bacterial pathogens is of particular importance. In our research we investigated the removal capacity of the reactor concerning pathogens, which has been operated under thermophilic conditions. Faecal coliforms and intestinal enterococci have been detected as indicator organisms for bacterial pathogens. By the multiple regression analysis technique an empirical mathematical model has been developed. The model shows a high correlation between removal efficiency and both, hydraulic retention time (HRT) and temperature. By this model an optimized HRT for defined bacterial pathogens effluent standards can be easily calculated. Thus, hygiene potential can be evaluated along with economic aspects. In this paper not only results for describing the hygiene potential of a thermophilic anaerobic bioreactor are presented, but also an exemplary method to draw the right conclusions out of biological tests with the aid of mathematical tools.
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Agi, V. N., C. P. Aleru, and E. J. Uweh. "Bacterial Contamination of Some Domestic and Laboratory Refrigerators in Port Harcourt Metropolis." European Journal of Health Sciences 6, no. 1 (February 28, 2021): 16–34. http://dx.doi.org/10.47672/ejhs.662.
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Background: A refrigerator is a potential source of pathogen contamination leading to food spoilage and food borne diseases. It forms an essential connection in broad chain of cross contamination which might possibly lead to the outbreaks of food borne diseases.
Purpose: The aim of the study was to evaluate bacterial Contamination of Some Domestic and Laboratory Refrigerators in Port Harcourt Metropolis.
Methodology: This study was done in Port Harcourt metropolis in Rivers state, Nigeria. Sterile swab sticks moistened with peptone water were used to swab the handles, bases, sides and shelves of domestic (90) and laboratory (60) refrigerators. One hundred and fifty (150) samples obtained in total were inoculated and identified using standard conventional methods of bacteria identification.
Results: The results showed 100% bacterial contamination. With prevalence rates of Staphylococcus aureus(30.6%), Klebsiella pneumonia (5.3%), Vibro cholera (4.7%), Escherichia coli (4%), Salmonella typhi (3.3%), Pseudomonas aeruginosa (2%), Bacillus cereus (1.3%), Clostridium botulinium (1.3%), Shigellaspecies (1.3%), Listeria monocytogenes (1.3%), Proteus mirabilis (1.3%), Vibroparahaemolyticus (1.3%), Yersinia enterocolitica (1.3%) and Clostridium perfringens(0.7%). Chi square confirms that relationships exist between bacteria isolate with the batch sampled (chi square =139.239; df=54; p=0.00), Gram reaction (chi square =150.000; df=18; p=0.00) and the refrigerator type (chi square =35.325; df=18; p=0.00). However, no statistically significant association exists between isolates and positions on Refrigerator (chi square = 68.080; df=72; p=0.61).
Conclusion: The outcome of this study confirms the presence of mesophilics and psychrotrophic bacteria in refrigerators, including potential foodborne pathogens which can cause serious health challenges. Hence, refrigerators are potential pathogen contamination sources. Therefore, proper hand hygiene, awareness and sensitization on maintenance of appropriate, good storage and refrigerator management is recommended for all.
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Vetrova, Olga V., L. A. Rumyantseva, and A. V. Istomin. "THE HYGIENIC SUBSTANTIATION OF THE USE OF SPECIALIZED FOOD PRODUCTS IN THE DIET OF ATHLETES." Hygiene and sanitation 97, no. 7 (July 15, 2018): 648–53. http://dx.doi.org/10.18821/0016-9900-2018-97-7-648-653.
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Introduction. The article “Hygienic rationale for the use of specialized food products in the diet of athletes” is presented on the issue of the hygienic justification for the use of specialized food products of domestic and foreign production in the nutrition of athletes that promote their adaptive capabilities to physical and neuro-emotional stress and achieving high sports results that must meet hygiene safety requirements and nutritional value established in the Russian Federation by the sanitary rules and regulations and the technical regulations of the Customs Union and EurAsEC. Material and methods. Specialized food products for the nutrition of athletes are allowed for production, storage, transportation, and sale after their state registration on the basis of the results of the hygienic assessment of the quality and safety of products in accordance with existing regulatory documents. Results. The balance of nutrients, the given nutritional and energy value, allowing to carry out the metabolism with maximum directed efficiency, is the main characteristic of the products of sports nutrition. To confirm the effectiveness of protein-carbohydrate products, studies were conducted on the basis of the Moscow Region team of bodybuilding and fitness with the methodological support of the Moscow Bodybuilding Federation and Fitness Federation. Discussion. The hygienic evaluation of specialized products for nutrition of athletes is carried out within the framework of the sanitary and epidemiological expertise for compliance with regulatory requirements for the quality and safety of the current technical regulations of the Customs Union, as well as relevant regulatory legal acts. Conclusion. It is necessary to further improve the regulatory framework governing the production, storage, transportation, sale, quality and safety of specialized food products for athletes; to development a scientific methodology for the risk management in the system of ensuring the safety and quality of food for athletes, including their analysis, identification and evaluation; the conformity of the structure of nutrition and the developed rations to physical and emotional loads of sports activities, the individual physiological characteristics of each athlete and the modes of sports training.
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Jacksch, Susanne, Jyothi Thota, Sudarshan Shetty, Hauke Smidt, Sylvia Schnell, and Markus Egert. "Metagenomic Analysis of Regularly Microwave-Treated and Untreated Domestic Kitchen Sponges." Microorganisms 8, no. 5 (May 14, 2020): 736. http://dx.doi.org/10.3390/microorganisms8050736.
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Kitchen sponges massively absorb and spread microorganisms, leading to contamination of kitchen appliances, surfaces, and food. Microwaving as an effective and widespread technique can rapidly reduce the microbial load of kitchen sponges. However, long-term effects of such treatments are largely unknown. Notably, it has been speculated that regularly applied domestic cleaning and disinfection may select for microbial communities with a higher pathogenic potential and/or malodorous properties. In this study, we distributed newly purchased polyurethane kitchen sponges to 20 participants, with the instruction to use them under normal household conditions for four weeks. Ten of the participants sanitized their sponges regularly by a standardized microwaving protocol, while the remaining ten sponges remained untreated. Metagenomic sequence data evaluation indicated that, in addition to bacteria, viruses, eukaryotes, and archaea were also part of the kitchen sponge microbiome. Comparisons of sanitized and untreated kitchen sponges indicated a trend towards a reduced structural microbial diversity while functional diversity increased. Microwave sanitization appeared to alter composition and metabolic properties of the microbial communities. Follow-up studies will have to show whether these changes are more positive or negative in terms of domestic hygiene, human health, and well-being.
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Holah, J. T. "Progress report on CEN/TC 216/Working Group 3: Disinfectant test methods for food hygiene, institutional, industrial and domestic applications." International Biodeterioration & Biodegradation 36, no. 3-4 (October 1995): 355–65. http://dx.doi.org/10.1016/0964-8305(95)00097-6.
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Halson, Shona L., Louise M. Burke, and Jeni Pearce. "Nutrition for Travel: From Jet lag To Catering." International Journal of Sport Nutrition and Exercise Metabolism 29, no. 2 (March 1, 2019): 228–35. http://dx.doi.org/10.1123/ijsnem.2018-0278.
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Domestic and international travel represents a regular challenge to high-performance track-and-field athletes, particularly when associated with the pressure of competition or the need to support specialized training (e.g., altitude or heat adaptation). Jet lag is a challenge for transmeridian travelers, while fatigue and alterations to gastrointestinal comfort are associated with many types of long-haul travel. Planning food and fluid intake that is appropriate to the travel itinerary may help to reduce problems. Resynchronization of the body clock is achieved principally through manipulation of zeitgebers, such as light exposure; more investigation of the effects of melatonin, caffeine, and the timing/composition of meals will allow clearer guidelines for their contribution to be prepared. At the destination, the athlete, the team management, and catering providers each play a role in achieving eating practices that support optimal performance and success in achieving the goals of the trip. Although the athlete is ultimately responsible for his or her nutrition plan, best practice by all parties will include pretrip consideration of risks around the quality, quantity, availability, and hygiene standards of the local food supply and the organization of strategies to deal with general travel nutrition challenges as well as issues that are specific to the area or the special needs of the group. Management of buffet-style eating, destination-appropriate protocols around food/water and personal hygiene, and arrangement of special food needs including access to appropriate nutritional support between the traditional “3 meals a day” schedule should be part of the checklist.
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Gerasimidis, Konstantinos, Katie Bryden, Xiufen Chen, Eleftheria Papachristou, Anais Verney, Marine Roig, Richard Hansen, Ben Nichols, Rodanthi Papadopoulou, and Alison Parrett. "The impact of food additives, artificial sweeteners and domestic hygiene products on the human gut microbiome and its fibre fermentation capacity." European Journal of Nutrition 59, no. 7 (December 18, 2019): 3213–30. http://dx.doi.org/10.1007/s00394-019-02161-8.
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Abstract Purpose This study investigated the effect of food additives, artificial sweeteners and domestic hygiene products on the gut microbiome and fibre fermentation capacity. Methods Faecal samples from 13 healthy volunteers were fermented in batch cultures with food additives (maltodextrin, carboxymethyl cellulose, polysorbate-80, carrageenan-kappa, cinnamaldehyde, sodium benzoate, sodium sulphite, titanium dioxide), sweeteners (aspartame-based sweetener, sucralose, stevia) and domestic hygiene products (toothpaste and dishwashing detergent). Short-chain fatty acid production was measured with gas chromatography. Microbiome composition was characterised with 16S rRNA sequencing and quantitative polymerase chain reaction (qPCR). Results Acetic acid increased in the presence of maltodextrin and the aspartame-based sweetener and decreased with dishwashing detergent or sodium sulphite. Propionic acid increased with maltodextrin, aspartame-based sweetener, sodium sulphite and polysorbate-80 and butyrate decreased dramatically with cinnamaldehyde and dishwashing detergent. Branched-chain fatty acids decreased with maltodextrin, aspartame-based sweetener, cinnamaldehyde, sodium benzoate and dishwashing detergent. Microbiome Shannon α-diversity increased with stevia and decreased with dishwashing detergent and cinnamaldehyde. Sucralose, cinnamaldehyde, titanium dioxide, polysorbate-80 and dishwashing detergent shifted microbiome community structure; the effects were most profound with dishwashing detergent (R2 = 43.9%, p = 0.008) followed by cinnamaldehyde (R2 = 12.8%, p = 0.016). Addition of dishwashing detergent and cinnamaldehyde increased the abundance of operational taxonomic unit (OTUs) belonging to Escherichia/Shigella and Klebsiella and decreased members of Firmicutes, including OTUs of Faecalibacterium and Subdoligranulum. Addition of sucralose and carrageenan-kappa also increased the abundance of Escherichia/Shigella and sucralose, sodium sulphite and polysorbate-80 did likewise to Bilophila. Polysorbate-80 decreased the abundance of OTUs of Faecalibacterium and Subdoligranulum. Similar effects were observed with the concentration of major bacterial groups using qPCR. In addition, maltodextrin, aspartame-based sweetener and sodium benzoate promoted the growth of Bifidobacterium whereas sodium sulphite, carrageenan-kappa, polysorbate-80 and dishwashing detergent had an inhibitory effect. Conclusions This study improves understanding of how additives might affect the gut microbiota composition and its fibre metabolic activity with many possible implications for human health.
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Gravani, Robert B., Anusuya Rangarajan, and Elizabeth Bihn. "381 Food Safety Starts on the Farm: A Comprehensive Food Safety Curriculum for Fruit and Vegetable Extension Agents." HortScience 35, no. 3 (June 2000): 458C—458. http://dx.doi.org/10.21273/hortsci.35.3.458c.
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The 1998 Fresh Trends Survey, conducted by “The Packer,” indicated that about 60% of consumers are more concerned today, than 1 year ago, about Salmonella, E. coli 0157:H7, and other bacteria on fresh produce. Since 1987, the number of produce-associated outbreaks has doubled, affecting twice as many people, and involving a variety of fruits and vegetables. Three quarters of these outbreaks (75%) were associated with domestically grown produce. In recent months, as several large grocery chains have informed their produce suppliers that growers must have a certified plan for the farm that focuses on reducing risks for microbial contamination, to continue supplying fruits and vegetables. These actions have caused extreme concern among fruit and vegetable producers. A comprehensive educational curriculum has been developed for growers and shippers focused on recommended “Good Agricultural Practices.” This effort is the result of an extensive collaborative project, involving researchers, extension educators, and grower organizations nationwide. The curriculum sections include the history of foodborne illness associated with produce, the basic principles of food microbiology, recommended good agricultural practices to reduce risks of contamination due to irrigation water, wild and domestic animals, manure, and farm workers hygiene, resources for training employees, farm assessment worksheets, and other information resources. These educational materials and visuals will be made available on CD-ROM in the near future.
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Geltner, G. "The Path to Pistoia: Urban Hygiene Before the Black Death*." Past & Present 246, no. 1 (October 3, 2019): 3–33. http://dx.doi.org/10.1093/pastj/gtz028.
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Abstract When the Black Death struck Western Europe in late 1347, city dwellers across the region were already practising public health, in part by building, maintaining and monitoring infrastructures whose prophylactic value emerged from the experience of intensified urbanization. The demands of a new urban metabolism, evident from the twelfth century, prompted numerous cities, including Pistoia, to develop preventative health programmes in anticipation of and in response to diverse threats. The latter certainly included famine, floods, pestilence and war, but Pistoians and others were no less concerned by routine matters such as burials, food quality, travel and work safety, artisanal pollution and domestic waste disposal. All of these were recognized as impacting people’s health, based on the medical and natural-philosophical theories prevalent at the time, and their management took into consideration not only climactic conditions and multi-species behaviour, but also the smooth functioning of sites such as wells, canals, bridges and roads. The political value that municipalities and other stakeholders began to place on the upkeep of these sites exceeded their economic function and thus questions the seminal role that scholars tend to attribute to the second plague pandemic in public health history. It also demonstrates how a key aspect of Euro-American modernity continues to shape interpretations of urban and health histories and suggests a broader path for historicizing community prophylactics.
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Olena, SIMIACHKO. "PET FOOD СLASSIFICATION." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (December 10, 2020): 65–73. http://dx.doi.org/10.31617/tr.knute.2020(36)06.
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Background. The assortment of products for pets is very wide and includes various subgroups. The promising market for these products is supported by data from the pet food market, which is one of the most dynamic in the world. However, other subgroups of these products are practically not covered in the domestic literature, there are no works on the classification of the assortment of goods for animals. The aim of the article is to develop a classification of food for them based on an analysis of the assortment of products for pets. Materials and methods. General scientific and special methods of cognition of economic processes are applied: analysis and synthesis, system approach, comparison and generalization. Information base of the research: official data of the State Statistics Service of Ukraine and the State Fiscal Service of Ukraine, as well as the assortment of goods for animals presented in online stores. Results. In accordance with the current classifiers, separate groupings that directly relate to products for pets are provided only for feed and brushes for caring for animals. At the UKTZED product category level, dog or cat food packaged for retail is classified according to the content of starch, glucose or glucose syrup, maltodextrin or maltodextrin syrup, lactic products. According to the results of the analysis of the assortment of goods in the category "Products for animals" (or "Pet goods") in most online stores, including specialized ones, the attribute "Animal species" is used at the highest level of classification. At the next level of classification, products for a particular species of animals are divided into the groups "Food", "Care and hygiene", "Toys", "Utensils" and others. Another method to grouping this category is that the assortment of these goods is divided into 2–4 subgroups according to their functional purpose ("Food", "Toys", "Accessories", "Hygiene and care"), and at the next level – by species of animals for which the goods are intended. The largest share in the assortment of products for pets is food. The assortment of food for dogs and cats is classified according to almost identical characteristics: depending on the age, breed, activity and state of the animal’s body, by the type of food, the main source of protein in the food, therapeutic and prophylactic purposes, class, type of packaging, mass or volume of feed in the package. The assortment of food for birds and fish is also complex: the proposed classification includes 9 characteristics. Significantly fewer traits were used to classify the assortment of food for rodents and reptiles (5 and 7 traits, respectively). Conclusion.The market of goods for pets in Ukraine is promising, given its large potential capacity, which today is limited by the low paying capacity of the population. The assortment of goods for pets is wide and includes a significant number of assortments grouped and types of goods. The classification of pet food developed in this work indicates that the assortment of these products is complex and can be classified in at least 5-10 signs, depending on the type of pet for which the feed is assigned.
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Abdelali, Bey Zekkoub, and Besar bin Ngah. "Empirical Analysis of Mcdonald's Fast-Food in Malaysia Based on Halāl Food Regulations in Sūrah Al-Māʾidah." Asian Social Science 15, no. 7 (June 30, 2019): 134. http://dx.doi.org/10.5539/ass.v15n7p134.
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This study tends to monitor the phases of fast food chains industry at MacDonald’s in Kuala Lumpur at Malaysia and check its compliance with Sharia restrictions based on ḥalāl food regulations in Sūrah al-Māʾidah. Besides, this study eyes to make sure that the food is edible and safe from any kind of ingredient or component that might harm the consumer’s health or have any negative impact on his religion. The deductive method has been used to conclude the most important sharia restrictions related to the acquisition of ḥalāl food. In addition, a qualitative research method with a case study was used to monitor the operations of the fast food industry in McDonald's in Malaysia. Furthermore, a set of questions has been used for an interview with two senior staff members of McDonald's in order to gain a deep understanding of industry processes ḥalāl food. These questions were developed based on ḥalāl food regulations in Sūrah al-Māʾidah. In this study, eight emergent themes have been discovered while doing analysis which are: Food Hygiene and Safety, Ingredient, Equipment and Environment, Packaging, Processing, Storage and Transportation, Staff and Sharia Advisor. The result of this study proved that Mcdonald's Fast-Food in Kuala Lumpur comply with the halāl food regulations stated in Sūrah al-Māʾidah. This study might benefit the international and domestic food companies with a greater concern on Sharia requirements on food handling from production to marketing and from preparation to serving.