Journal articles: 'Utensils'

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Singh, Asmita, and Han-Seok Seo. "Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic." Foods 12, no. 5 (February 21, 2023): 914. http://dx.doi.org/10.3390/foods12050914.

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Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared chicken-flavored ramen noodle samples and evaluated them for attribute perception and acceptance, under two utensil conditions, using either their utensils (“Personal”) or uniform utensils provided (“Uniform”). Participants also rated their liking of forks/spoons, bowls, and eating environments, respectively, and attentiveness to sensory evaluation under each utensil condition. Results of the in-home testing showed that participants liked ramen noodle samples and their flavors under the “Personal” condition significantly more than under the “Uniform” condition. Ramen noodle samples evaluated under the “Uniform” condition were significantly higher in terms of saltiness than those evaluated under the “Personal” condition. Participants liked forks/spoons, bowls, and eating environments used under the “Personal” condition significantly more than those used under the “Uniform” condition. While overall likings of ramen noodle samples, evaluated under the “Personal” condition, significantly increased with an increase in hedonic ratings of forks/spoons or bowls, such significant correlations were not observed under the “Uniform” condition. In other words, providing uniform utensils (forks, spoons, and bowls) to participants in the in-home testing can reduce the influences of utensils on consumer likings of ramen noodle samples evaluated at home. In conclusion, this study suggests that sensory professionals should consider providing uniform utensils when they want to focus solely on consumer perception and acceptance of food samples by minimizing influences of environmental contexts, especially utensils, in the “in-home” testing.

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Peng, Xiao Hui, Shun Sheng Xu, Yong Wen Zhong, Li Jun Tian, Zhi Jie Zhang, and Wen Chuan Deng. "Integration Design of High-Effective Stove-Cooking Utensil Based on the Research of Enhanced Heat Transfer." Advanced Materials Research 516-517 (May 2012): 328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.516-517.328.

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The level of domestic gas utensils energy utilization efficiency decides the energy saving efficiency and economical efficiency of the gas utensils. In this paper, considering the stove-cooking utensil as the object of study, on the basis of deep research of stove-cooking utensil system’s high-effective heat transfer, high-effective heat preservation technology, combing the technology of high-effective burning, high-effective heat transfer, high-effective heat preservation, a stove-cooking utensil system that is of high-effective heat transfer, high-effective heat preservation, low cost, low exit flue gas temperature is designed and the stove-cooking utensil system’s energy efficiency is improved significantly by comprehensive designing and researching of the insulation lid, the bottom of pot, and the radiant panel on the condition of keeping high-effective burning.

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Lee, Ju-Hyeon. "A Study Uses and Tea Brewing Method of Tea Utensils Found in the Underground Relic of Tang Dynasty Beop-Moon Temple." Korean Tea Society 29, no. 1 (March 30, 2023): 1–10. http://dx.doi.org/10.29225/jkts.2023.29.1.1.

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Department of Korean Tea Culture, Gyeongsang National University, Gyeongnam 52725, Korea Abstract The differences in opinion between Korean and Chinese researchers on the uses of tea utensils found in the underground relic of Beop-Moon Temple motivated this study. They perceived the use of same object found in the underground relic in different ways. Books, academic papers, and dissertations newly published in China were referenced as a methodology for the specification of the problem since literature data and related research results in Korea are lacking. The results showed that Yukeumeunkuhaband Yukeum-inmulhwaeundamja not tea utensil, but fragrance utensil. And during this period, the royal family's brewing method was in a transitional period developing from Jeon-cha method to Jeom-cha method. The tea utensils excavated from Beop-Moon Temple were used in the tea drinking method, in which powdered tea is put in and then burnt with a spoon. This study intended to recognizes the problems and necessity of research on the use of tea utensils found in underground relic, and based on the research data, to approach tea utensil found in Beop-Moon Temple, which is a standard at that time, more objectively.

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Tofan, Moh, Maria Kanan, Bambang Dwicahya, and Sandy Novriyanto Sakati. "Kualitas Bakteriologis Peralatan Makan pada Rumah Makan Pelabuhan Rakyat Kabupaten Banggai Laut." Buletin Kesehatan MAHASISWA 2, no. 3 (May 31, 2024): 167–74. http://dx.doi.org/10.51888/jpmeo.v2i3.253.

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Peralatan makan yang tidak bersih akan berperan dalam pertumbuhan dan perkembangan kuman, penyebaran penyakit dan keracunan makanan. Oleh karena itu, tingkat kebersihan peralatan makanan haruslah dijaga terus supaya terhindar dari kontaminasi kuman pathogen serta cemaran zat lainnya. Penelitian bertujuan untuk mendapatkan gambaran kualitas peralatan makan berdasarkan angka lempeng total (ALT) dan keberadaan Escherichia coli pada peralatan makan di Rumah Makan Pelabuhan Rakyat Kabupaten Banggai Laut Tahun 2022. Jenis Penelitian bersifat deskriptif dengan analisis Laboratorium. Pengambilan Sampel Usap Alat Makan menggunakan botol yang berisi fisiologis 0,85 %. Pemeriksaan Angka Lempeng Total menggunakan media Plate Count Agar (PCA), dan untuk mendeteksi keberadaan Escherichia coli menggunakan EC medium. Hasil penelitian menunjukan bahwa pada pemeriksaan angka kuman terdapat 12 atau (100%) sampel peralatan makan tidak memenuhi syarat kesehatan berdasarkan Menurut Peraturan Menteri Kesehatan RI No. 1096/MENKES/Per/VI/2011 bahwa angka kuman pada peralatan makan harus 0 Koloni/cm2. Sedangkan pemeriksaan keberadaan Escherichia coli pada peralatan makan menunjukan bahwa 4 (33,3%) sampel tidak memenuhi syarat kesehatan dan 8 (66,6%) sampel memenuhi syarat kesehatan. Bagi Instansi terkait agar dapat memberikan edukasi dalam proses pencucian dan penyimpanan peralatan makan yang memenuhi syarat kesehatan pada pemilik Rumah Makan Pelabuhan Rakyat Banggai Laut. Unclean eating utensils play a role in the growth and development of germs, the spread of diseases, and food poisoning. Therefore, the cleanliness level of food utensils must be continuously maintained to avoid contamination with pathogenic germs and other pollutants. The research aims to obtain an overview of the quality of eating utensils based on the total plate count (TPC) and the presence of Escherichia coli in the eating utensils at the Pelabuhan Rakyat Restaurant in Banggai Laut Regency in the year 2022. The study is descriptive with laboratory analysis. Sampling of Eating Utensil Swabs uses bottles containing 0.85% physiological saline. Total Plate Count examination uses Plate Count Agar (PCA) medium, and to detect the presence of Escherichia coli, EC medium is used. The study results indicate that in the germ count examination, 12 or (100%) of the eating utensil samples did not meet the health standards according to the Indonesian Minister of Health Regulation No. 1096/MENKES/Per/VI/2011 stating that the germ count on eating utensils should be 0 colonies/cm². Meanwhile, the examination for the presence of Escherichia coli in eating utensils showed that 4 (33.3%) samples did not meet health standards, and 8 (66.6%) samples met health standards. Relevant agencies should provide education on the process of washing and storing eating utensils that meet health standards to the owners of the Pelabuhan Rakyat Restaurant in Banggai Laut.

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Ghani, Abdul, Ambreen Sahito, Shahla Naeem, Fujio Kayama, and Zafar Fatmi. "An experimental study of arsenic and lead concentration in common food sources." International Journal Of Community Medicine And Public Health 5, no. 9 (August 24, 2018): 4161. http://dx.doi.org/10.18203/2394-6040.ijcmph20183613.

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This study estimated the concentration of arsenic (As) and lead (Pb) in commonly used food items: chicken meat, potato and lentils. Furthermore, it also determined the contribution of As and Pb in food through leaching by different types of utensils. Samples of food were bought from open market of Karachi, Pakistan. Each food item was cooked under standardized condition for 20 minutes. The food samples were cooked in utensils made of four different types of materials which are commonly used for cooking. The As and Pb concentrations were determined by inductively coupled plasma mass spectrometry. None of the food items were free of As or Pb. Lentils cooked in aluminium and steel cookware had high concentration of Pb (55.1 and 34.6 ng/gm, respectively). The As concentration was higher in chicken meat (ranged from 41.3 to 47.7 ng/gm) compared to other food items. The chicken meat was uniformly contaminated with high As levels irrespective of the utensil material used for cooking. Thus, chicken meat could be potentially contaminated from external environment (mostly likely during raising). Aluminium or steel utensils have particular interaction with lentils and causes leaching of Pb during cooking. Exposure from As and Pb can be reduced by regulating food items and quality of cooking utensils.

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Carlson, Jodi. "Curvwaret Utensils." Physical & Occupational Therapy In Geriatrics 17, no. 3 (March 1, 2000): 81–84. http://dx.doi.org/10.1300/j148v17n03_06.

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Carlson, Jodi L. "Curvware Utensils." Physical & Occupational Therapy In Geriatrics 17, no. 3 (January 1, 2000): 81–84. http://dx.doi.org/10.1080/j148v17n03_06.

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Ansah, enjamin, Kafui Kwesi Agyeman, Harold Awuley Quaye, and Frederick Ampah Clement. "Water Fountain in Iron and Aluminium Cast Utensils." International Journal of Innovative Science and Research Technology 5, no. 6 (July 14, 2020): 1315–26. http://dx.doi.org/10.38124/ijisrt20jun888.

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Iron has been the most ridiculed material (main and auxiliary) in the production of water fountains generally. Its use has been questionable, because of its ability to easily rust when it comes into contact with water and oxygen. However, iron is a material that is relatively strong and elegant in looks when manipulated in art forms such as ornamental furniture. This is the primary motivation for engaging iron as a fountain material. To think of auxiliary materials, the diversification fountain materials also again influenced the choice of the aluminium utensils, because they have forms that can easily be employed in the production of fountains. This study is a material based design that employed iron with Aluminium cast utensils as the main materials. in this regard, the properties of aluminium and iron that make them suitable for the production of water fountains were duly analysed to inform the design. Also the functional and aesthetic properties of selected aluminium utensil were also assessed to underpin the design. This was followed by the well informed selection of appropriate finishes that have the right preservative properties for the iron. The design ensued from series of sketches through to a selected final plan the informed and directed the construction of the fountain. The aluminium cast utensils and types of iron were sample purposively according to the dictates of the design. The study resulted in a well fabricated indoor water fountain using the two materials namely iron and the Aluminium cast utensils. In conclusion, this study has been able to identify and creatively adapted some Iron forms and Aluminium Cast Utensils, guided by selected literature for the production of a fountain

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Desai, Sumit, and Dilip Choudhari. "Design, Fabrication and Development of House Hold Utensil Cleaning Machine." Material Science Research India 18, no. 3 (December 30, 2021): 266–77. http://dx.doi.org/10.13005/msri/180302.

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This work presents design and fabrication of efficient and economical ultrasonic utensil cleaning machine. Electrical energy is converted into Mechanical energy by transducer. Transducer vibrates with ultrasonic frequency supplied to it by the frequency producer. These vibrations produce cavitation bubbles in the solvent/water. The size of the bubbles is in micron range. The mass of the cavitation bubbles depend on the rate of recurrence of the transducer. These bubbles act as scrubber which scrub the surface of utensil thus removing the soils/dirt stick on it. The size of the bubble is so small it does not cause any damage to the surface of utensil. Higher the frequency, more homogeneous will be the cleaning. Rinsing is provided within the system which will make it more compact. To keep the contaminants away from the cleaned surface, sweep frequency is used. Rotation to the basket is given by the motor. This rotation helps to reduce the cycle time and also dry the surface of utensil by centrifugal action. So when the utensil is removed from the basket it is ready for use. By this technology cycle time will be reduced drastically. Without any human efforts it can clean the dirtiest stains from the oily utensils. All types of utensils can be cleaned whether it is ceramics, glass, copper, wood, aluminum, stainless steel, etc. This cleaning process is more hygienic and can clean more efficiently compared to conventional cleaning.

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Albert, Jeff. "Sound emitting utensils." Journal of the Acoustical Society of America 94, no. 2 (August 1993): 1181. http://dx.doi.org/10.1121/1.406906.

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Shore, Jane. "Ode to Utensils." Women's Review of Books 22, no. 3 (December 2004): 13. http://dx.doi.org/10.2307/4024511.

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Khalifa Eblao, Amira Mohamed. "فلسفة الآنية في البلاطات الزخرفية الإسلامية:الردهة القرمانلية أنموذجا The Philosophy of Utensils in Islamic Decorative Tiles: The Al Caramanli Vestibule is A Model." Al-Muqaddimah: Online journal of Islamic History and Civilization 8, no. 2 (December 21, 2020): 60–73. http://dx.doi.org/10.22452/muqaddimah.vol8no2.5.

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The Islamic decoration was known for its deep overlap and its association with the architecture of mosques. Islamic decoration is characterized by spirituality, deepening in the boundless and the interpenetration of its components between beginnings and endings. Islamic decoration has uniqueness in the symbolism nature, whether in colour or shape. Hence, this research attempts to delve into the knowledge of the religious and aesthetic philosophy of drawing utensils inside the ceramic tiles, specifically The Al Caramanli Vestibule and what it contains components and decorative elements. It also focuses on utensil elements, where we will discuss the nature and origin of ceramics in general, and then we will go through the aesthetics of Islamic ceramics and delve into the elements and components of The Al Caramanli Vestibule. Most of these points will be addressed through the decorations executed in The Al Caramanli Vestibule in the Red Saraya Museum in Tripoli - Libya. The result revealed that drawing utensils are nothing but an expression of the oneness of belief and culture when the Muslim artist deliberately put the hidden idea and manifest appearance of drawing utensils to appear in the form of symbols to remain over time evidence of the oneness of God Almighty. Through it, religious teachings can be disseminated in artistic ways.

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ERICKSON, MARILYN C., JEAN LIAO, JENNIFER L. CANNON, and YNES R. ORTEGA. "Role of Brushes and Peelers in Removal of Escherichia coli O157:H7 and Salmonella from Produce in Domestic Kitchens." Journal of Food Protection 78, no. 9 (September 1, 2015): 1624–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-125.

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Consumers are being advised to increase their consumption of fruits and vegetables to reduce their risk of chronic disease. However, to achieve that goal, consumers must be able to implement protocols in their kitchens to reduce their risk of consuming contaminated produce. To address this issue, a study was conducted to monitor the fate of Escherichia coli O157:H7 and Salmonella on produce (cantaloupe, honeydew melon, carrots, and celery) that were subjected to brushing or peeling using common kitchen utensils. Removal of similar levels of Salmonella from carrots was accomplished by peeling and by brushing, but significantly greater removal of E. coli O157:H7 from carrots was accomplished by peeling than by brushing under running water (P < 0.05). Brushing removed significantly fewer pathogens from contaminated cantaloupes than from other produce items (P < 0.05), suggesting that the netted rind provided sites where the pathogen cells could evade the brush bristles. A Sparta polyester brush was less effective than a scouring pad for removing Salmonella from carrots (P < 0.05). In all cases, brushing and peeling failed to eliminate the pathogens from the produce items, which may be the result of contamination of the utensil during use. High incidences of contamination (77 to 92%) were found among peelers used on carrots or celery, the Sparta brush used on carrots, and the scouring pad used on carrots and cantaloupe. Of the utensils investigated, the nylon brush had the lowest incidence of pathogen transference from contaminated produce (0 to 12%). Transfer of pathogens from a potentially contaminated Sparta brush or peeler to uncontaminated carrots did not occur or occurred only on the first of seven carrots processed with the utensil. Therefore, risk of cross-contamination from contaminated utensils to uncontaminated produce may be limited.

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Voloshynova, Maryna. "East Slobozhansk names of utensils and kitchen utensils: a dynamic aspect." Linguistics, no. 1 (42) (2020): 4–15. http://dx.doi.org/10.12958/2227-2631-2020-1-42-4-15.

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In the article, based on the actual material of recorded 61 dialects of the Luhansk region, it has been conducted a lexical and semantic study of the Easten Slobodian names of crockery and kitchen utensils. During the exploration the functional activity of the identified representatives has been established. The comparative analysis of the recorded names with the lexical material of other dialect continuums of the Ukrainian language has been carried out that’s made it possible to track the parallel names with different phonetic design, the nomens with the different, identical or similar semantics. In the light of the definition of the dynamic trends it has been stated that the lexical units can show constancy in two chronological sections which is manifested in the immutability of semantics over the course of the whole century. It has also been observed the updating of the lexicon associated with the increase in the nominative series on the modern chronological cross-section that occurred due to the presence of the grammatical and word-forming variants of lexemes, the expansion of the semantic structure of some nomens that simultaneously function as the representatives of several semes. Sometimes the vocabulary demonstrates the process of gradual archaization as far as the nomens available in the register of the ancient lexicographic work are absent both in the dialects under the consideration and in the dialects of other dialects.

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Ansah, Benjamine, Kafui Kwesi Agyeman, Harold Awuley Quaye, and Frederick Ampah Clement. "Ghanaian Local Aluminum Cast Utensil Forms for Fountain Production." International Journal of Innovative Science and Research Technology 5, no. 6 (July 14, 2020): 1333–45. http://dx.doi.org/10.38124/ijisrt20jun890.

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In Ghana, movable fountain production has not been industry friendly especially to our local material producing industries in Ghana. Materials like Resin, silicon and fine marble stone which are not traditionally produced materials in Ghana are what most fountains used in Ghana are made of. This has made fountain production and repairs very difficult and expensive. The local material producing industries equally produce strong and good materials and forms that can be effectively employed in fountain production. Applying and repairing fountains produced in these local materials and forms are less costly and easier. For this reason, this study focuses on the forms of locally cast aluminium utensils for the production of fountains. In spite using these utensils for cooking purposes, it was also observed that, they have form that elated to some elemental forms in the production movable fountains. This study aimed at identifying the forms of the Ghanaian aluminum cast utensils suitable for the different parts of a movable water fountain. In this regard, data was collected through observation and interviews of selected stakeholders of the foundries in Tamale and Kumasi which formed the population for the study. In relation to existing fountains the forms were subjected to conceptual analyses which resulted in three concepts. these concepts were further subjected to matrix evaluation based on affordability, attractiveness, sustainability, strength, functionability, lightness of weight, and size. This arrived at a more efficient design. This was further subject to fabrication experimentations in line with the design. The result of this study is a locally cast aluminum utensil water fountain. it is called ‘water fall and cascading’ fountain based on the design and water flow. The study has proven that the forms and functions of these utensils make an ideal fountain that is ecofriendly, safe, less costly and easy to maintain.

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Liu, Shuo-Fang, Jui-Feng Chang, Yu-Ting Hsiao, and Chi-Hua Wu. "Smart Tea Utensil Design for Improving Beginners’ Tea Brewing Experience." Sustainability 15, no. 20 (October 19, 2023): 15044. http://dx.doi.org/10.3390/su152015044.

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In Taiwan, people who enjoy traditional Gongfu tea are becoming older and older, while the younger generation has many alternative beverages to select from. In order to sustainably pass down traditional tea-drinking culture, this study has incorporated concepts and methodologies of the peak-end rule, customer journey maps (CJMs), quality function deployment (QFD), fuzzy analytic hierarchy process (FAHP), and fuzzy comprehensive evaluation based on entropy, resulting in the development of a set of tea utensils tailored for a novice or beginner tea maker with the purpose of improving the tea-drinking experience of the younger generation. In this study, the ranking of the importance in regard to six design requirements turned out to be: enhancing the sniffing experience (0.240); having ergonomic designs that facilitate a smooth process of pouring hot water into the cup (0.205); increasing the ease of storing tea utensils after brewing (0.162); enabling users to more precisely determine the strength of the tea (0.144); increasing fun while pouring tea leaves into the teapot (0.143); and having clearly designated space for placing each tea utensil (0.107). Through the experts’ evaluation, 66.6% of them rated the design outcome as “good” or “very good”, indicating that the innovative tea utensils developed in this study can effectively satisfy users’ needs. This study can be the supplement to the innovation shortage of tea-culture-related studies, establish the research framework in the academic field, and bring more innovation and potential to the field of the tea culture.

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Salomon, Zachary, and Iva Neupane. "The utility of utensils." International Journal of Geriatric Psychiatry 36, no. 1 (July 19, 2020): 235–36. http://dx.doi.org/10.1002/gps.5364.

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Ningrum, Lisa Fitria, and Lilis Sulistyorini. "KONDISI SANITASI PERALATAN DAN HIGIENE BAHAN MINUMAN TERHADAP KEBERADAAN BAKTERI Eschericia coli PADA ES TEH DI WARUNG KELURAHAN MULYOREJO, SURABAYA." Indonesian Journal of Public Health 14, no. 2 (December 9, 2019): 186. http://dx.doi.org/10.20473/ijph.v14i2.2019.187-199.

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Food stall is one of catering services that provide food/beverages for the public. The handling of utensils and selecting good food and beveragesarethe efforts to prevent the presence of Escherichia coli on food and beverages in thefood stalls. The studyaims to describe the process of handling the utensils, selecting food ingredients, and testing the presence of Escherichia coli in iced tea. The method of this research was cross-sectional with 34 unit samples of food stalls in Mulyorejo Urban Village. The samples were inserted in plastic and tested in the laboratory with the Escherichia coli parameter. The interviews were conducted with the food vendorsregarding the sources of clean water, the washing process, handling the utensils, and the iced tea ingredients, such as drinking water, tea, sugar, and ice cubes. The analysis was conductedin a descriptive approach. The results showed that 24% of the samples were positive containing Escherichia coli. The sellers’ primary source of clean water was derived from the the Water Company (PDAM)by 82.3%. Furthermore, 67.6% of the samples used detergent/soap in the washing processwith two buckets,used to dip the utensils repeatedly. In terms of storing the utensils, 94.1% of the the utensils were glassware stored face down. The ingredients of iced tea consisted of boiled water (50%), obtained from the well and the Water Company (PDAM), the tea ingredients which had been registered in food control agency, the sugar which was not spoiled or smelled, and the ice cubes which were bought from the neighborhood area (88.2%). It isproven that Escherichia coli existed inthe iced tea due to the sanitary components of utensils and the hygiene of beverage ingredients did not meet the requirements. It is recommended that the guidance can be given to the vendors, especially in washing the utensils correctly and selectingthe beverage ingredients, such as water and ice cubes.

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Ningrum, Lisa Fitria, and Lilis Sulistyorini. "KONDISI SANITASI PERALATAN DAN HIGIENE BAHAN MINUMAN TERHADAP KEBERADAAN BAKTERI Eschericia coli PADA ES TEH DI WARUNG KELURAHAN MULYOREJO, SURABAYA." Indonesian Journal of Public Health 14, no. 2 (December 9, 2019): 186. http://dx.doi.org/10.20473/ijph.v14i2.2019.186-198.

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Food stall is one of catering services that provide food/beverages for the public. The handling of utensils and selecting good food and beveragesarethe efforts to prevent the presence of Escherichia coli on food and beverages in thefood stalls. The studyaims to describe the process of handling the utensils, selecting food ingredients, and testing the presence of Escherichia coli in iced tea. The method of this research was cross-sectional with 34 unit samples of food stalls in Mulyorejo Urban Village. The samples were inserted in plastic and tested in the laboratory with the Escherichia coli parameter. The interviews were conducted with the food vendorsregarding the sources of clean water, the washing process, handling the utensils, and the iced tea ingredients, such as drinking water, tea, sugar, and ice cubes. The analysis was conductedin a descriptive approach. The results showed that 24% of the samples were positive containing Escherichia coli. The sellers’ primary source of clean water was derived from the the Water Company (PDAM)by 82.3%. Furthermore, 67.6% of the samples used detergent/soap in the washing processwith two buckets,used to dip the utensils repeatedly. In terms of storing the utensils, 94.1% of the the utensils were glassware stored face down. The ingredients of iced tea consisted of boiled water (50%), obtained from the well and the Water Company (PDAM), the tea ingredients which had been registered in food control agency, the sugar which was not spoiled or smelled, and the ice cubes which were bought from the neighborhood area (88.2%). It isproven that Escherichia coli existed inthe iced tea due to the sanitary components of utensils and the hygiene of beverage ingredients did not meet the requirements. It is recommended that the guidance can be given to the vendors, especially in washing the utensils correctly and selectingthe beverage ingredients, such as water and ice cubes.

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Han, Jing, and Xiaoyang Wang. "A Comparative Study of Religious Images on Sogdian Burial Utensils in China and Central Asia." Religions 14, no. 1 (January 13, 2023): 115. http://dx.doi.org/10.3390/rel14010115.

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The comparison of Sogdian images in China and Central Asia has become a hot topic in academic circles in recent years. However, there is no specific comparison of Sogdian images on burial utensils in the existing studies. Accordingly, the author proposes to compare the images on burial utensils by collecting together the remaining materials as much as possible and making corresponding data tables. First and foremost, this paper focuses on the actual quantity of the remains and gives a table, “Statistics of the Sogdian Burial Utensils with Images”, to show this quantity for the first time: there are 30 remains of Sogdian burial utensils in China (26 sarcophagi and four ossuaries) and 23 Sogdian burial utensils in Central Asia (all are ossuaries). Secondly, there are several tables based on remaining materials in this paper, including “Distribution of the Shapes of Sogdian Sarcophagi in China”, “Historical Period and Shape of Sogdian Ossuaries in Central Asia”, “Religious Images Table of Sogdian Sarcophagi in China”, “Table of Religious Image Types of the Sogdian Ossuaries in Central Asia” and “Common Religious Images of the Burial Utensils in China and Central Asia”. Thirdly, further analysis shows that there are two image systems. Grounded in the above analysis, this paper comes to conclusions at three levels. Firstly, there are two shapes of burial utensils. Sarcophagi are widely seen in China whilst ossuaries are commonly discovered in Central Asia. As a result, the images on the sarcophagi in China are large in size and wide in narrative themes, whereas those on the ossuaries in Central Asia are small in size, emphasizing important content and narrative themes. All are rich in image representation. Secondly, there are three types of religious images on the burial utensils. The comparison results of image types show the common images in three categories: gods, funeral ceremonies and sacred fire sacrifice. Thirdly, the images on burial utensils have different characteristics regarding religious transmission. Zoroastrianism is dominant in Central Asia, while Zoroastrianism, Chinese mythology and Buddhist images are primary in China and images of tomb owners embodying secularity are also widespread in China.

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HIRANO, Minase. "Endurance of aluminum kitchen utensils." Journal of the Metal Finishing Society of Japan 37, no. 1 (1986): 9–14. http://dx.doi.org/10.4139/sfj1950.37.9.

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TENNAKONE, K., and S. WICKRAMANAYAKE. "Aluminium leaching from cooking utensils." Nature 325, no. 6101 (January 1987): 202. http://dx.doi.org/10.1038/325202b0.

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Hodges, Richard. "Archaeology: Late Saxon ceramic utensils." Nature 321, no. 6066 (May 1986): 109. http://dx.doi.org/10.1038/321109a0.

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Chea, Rortana, Hung Nguyen-Viet, Sothyra Tum, Fred Unger, Johanna Lindahl, Delia Grace, Chhay Ty, et al. "Experimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian households." PLOS ONE 17, no. 8 (August 1, 2022): e0270425. http://dx.doi.org/10.1371/journal.pone.0270425.

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Non-typhoidal Salmonellae are common foodborne pathogens that can cause gastroenteritis and other illnesses in people. This is the first study to assess the transfer of Salmonella enterica from raw chicken carcasses to ready-to-eat chicken salad in Cambodia. Twelve focus group discussions in four Cambodian provinces collected information on typical household ways of preparing salad. The results informed four laboratory experiments that mimicked household practices, using chicken carcasses inoculated with Salmonella. We developed four scenarios encompassing the range of practices, varying by order of washing (chicken or vegetables first) and change of chopping utensils (same utensils or different). Even though raw carcasses were washed twice, Salmonella was isolated from 32 out of 36 chicken samples (88.9%, 95% CI: 73.0–96.4) and two out of 18 vegetable samples (11.1%, 95% CI: 1.9–36.1). Salmonella was detected on cutting boards (66.7%), knives (50.0%) and hands (22.2%) after one wash; cross-contamination was significantly higher on cutting boards than on knives or hands (p-value < 0.05). The ready-to-eat chicken salad was contaminated in scenario 1 (wash vegetables first, use same utensils), 2 (wash vegetables first, use different utensils) and 3 (wash chicken first, use same utensils) but not 4 (wash chicken first, use different utensils) (77.8%, 11.1%, 22.2% and 0%, respectively). There was significantly higher Salmonella cross-contamination in scenario 1 (wash vegetables first, use same utensils) than in the other three scenarios. These results show how different hygiene practices influence the risk of pathogens contaminating chicken salad. This information could decrease the risk of foodborne disease in Cambodia and provides inputs to a quantitative risk assessment model.

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Rao, Shun, and Jing Liu. "Field Research and Study of Ceramic Wine Vessels in the Song Dynasty: Taking the Jingdezhen kiln as an Example." Journal of Innovation and Development 4, no. 3 (October 1, 2023): 93–95. http://dx.doi.org/10.54097/jid.v4i3.13510.

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The purpose of this article is to discuss the social background of wine utensils from Song Dynasty and the aesthetic views unique to the same period. Through field study and research on kiln sites such as Hutian kilns in Jingdezhen, it focuses on analyzing ceramic wine utensils from this period. In the context of the political, economic, cultural, and aesthetic ideas of the Song Dynasty, with the theme of the aesthetic style reflected in Song Dynasty wine utensils, it tries to learn the aesthetic value and functional value of Song Dynasty wine utensils under the background of “emphasizing literature and restraining military” based on the understanding of people's normal lives, social conditions, and religious culture at that time. We hole that it can provide a certain reference for future wine ware research.

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Bolton, Christopher. "Cool Tools: Cooking Utensils from the Japanese Kitchen:Cool Tools: Cooking Utensils from the Japanese Kitchen." Gastronomica 7, no. 1 (February 2007): 113–14. http://dx.doi.org/10.1525/gfc.2007.7.1.113.

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Park, Seiyeon. "Location of Tea Tools in Japan's Cultural Property Designation System." Korean Tea Society 29, no. 4 (December 31, 2023): 36–47. http://dx.doi.org/10.29225/jkts.2023.29.4.36.

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In the Japanese tea ceremony, tea tool science has been systematized enough to become a specialized academic field. Therefore, the evaluation and classification of tea utensils are also delicate. On the other hand, the artistic evaluation of the tea ceremony in Japan is not necessarily shared with art historians and historians. Japan has designated its cultural properties of high artistic, historical, and academic value as important cultural properties and national treasures. The process of designating cultural properties must involve a council consisting of professional degree holders. Therefore, one can see the evaluation that tea utensils receive in Japanese art history by analyzing the current status of tea utensils designated as important cultural properties. The results show that under the current Japanese system, there is a slight difference between the evaluation of tea utensils by academia and the evaluation of tea ceremonies. Nevertheless, as can be seen in some cases, there are also places where the tea ceremony aesthetics can be understood.

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WANG, QING, MARILYN C. ERICKSON, YNES ORTEGA, and JENNIFER L. CANNON. "Physical Removal and Transfer of Murine Norovirus and Hepatitis A Virus from Contaminated Produce by Scrubbing and Peeling." Journal of Food Protection 76, no. 1 (January 1, 2013): 85–92. http://dx.doi.org/10.4315/0362-028x.jfp-12-311.

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Human noroviruses and hepatitis A virus are responsible for numerous outbreaks associated with handling fresh produce. In this study, physical removal of hepatitis A virus and murine norovirus, a human norovirus surrogate, from contaminated produce items (honeydew melons, cantaloupes, carrots, and celery) by scrubbing under running water with a nylon brush or scouring pad and by peeling (carrots and celery) with a peeler was investigated. The degree and extent of utensil contamination with viruses during these operations in the presence and absence of food residue also was investigated. Scrubbing or peeling produce initially inoculated with ~5.5 log PFU of each virus resulted in significant levels of virus removal, ranging from 0.93 to 2.85 log PFU. However, utensil cross-contamination occurred, with >2 log PFU of virus transferred from a single produce item. After preparation of a contaminated produce item, utensil cross-contamination resulted in virus detection on seven successively prepared produce items. Produce residue accumulation on utensils variably impacted virus transfer to utensil surfaces. Results indicate that scrubbing and peeling produce can reduce levels of viruses on contaminated produce, but the importance of utensil sanitation to prevent cross-contamination is highlighted. Findings also provide important information for modeling virus cross-contamination during food preparation.

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Zhandarova, Anastasia N. "Names of kitchen utensils as elements of the food tradition (Based on the Vologda dialects)." Izvestiya of Saratov University. New Series. Series: Philology. Journalism 21, no. 2 (May 25, 2021): 136–40. http://dx.doi.org/10.18500/1817-7115-2021-21-2-136-140.

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The article considers the names of kitchen utensils as elements of the food tradition in the Vologda dialects. Different lexical dialect units that constitute a part of the thematic group “Kitchen utensils” are studied in this article. The meanings of these units and their functioning in speech are also analyzed.

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Gupta, YogendraKumar, Meenakshi Meenu, and ShardaShah Peshin. "Aluminium utensils: Is it a concern?" National Medical Journal of India 32, no. 1 (2019): 38. http://dx.doi.org/10.4103/0970-258x.272116.

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Manimaran, Mr C. "Economic Polishing of Stainless Steel Utensils." International Journal for Research in Applied Science and Engineering Technology 7, no. 4 (April 30, 2019): 915–18. http://dx.doi.org/10.22214/ijraset.2019.4163.

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IKENO, Naoshi. "Brief history of aluminum kitchen utensils." Journal of Japan Institute of Light Metals 36, no. 6 (1986): 381–91. http://dx.doi.org/10.2464/jilm.36.381.

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Blahopoluchna, A. H., L. M. Neshchadym, and N. O. Liakhovska. "THE USE OF BIODEGRADABLE UTENSILS IN RESTAURANTS." Economies' Horizons, no. 1(19) (March 31, 2022): 12–21. http://dx.doi.org/10.31499/2616-5236.1(19).2022.259396.

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The article considers the types of biodegradable utensils that can be used in restaurants. It is analyzed that such utensils hold their shape well when packing hot dishes in it. Can be used to store liquid dishes and sauces for 24 hours without getting wet and softening. Biodegradable utensils are an ideal solution for catering, and are also suitable for heating in microwave ovens of various capacities. It has been established that organic utensils can be easily disposed of together with other food residues, which will greatly facilitate the work of the restaurant by reducing waste and allow you to completely abandon the sorting of plastic. It is investigated that biodegradable utensils made of various natural raw materials are presented on the modern market: sugar cane cake, corn starch and coffee waste. It was found that the company INFERRA PACK was one of the first who began to manufacture environmentally friendly disposable tableware from bio-materials. Thanks to innovative pulp recycling technology, kraft tableware contains 30% more recycled raw materials than ordinary paper tableware. The uniqueness of this ecological product is that the term of its full utilization in soil is about 180 days. Kraft organic glasses are easily disposed of with natural biocomponents - which means that the use of such disposable utensils does not leave garbage and does not harm the environment. It was found that the advantage of using environmentally friendly disposable packaging made of bioplastics is the possibility of composting. Under certain conditions, PLA can completely decompose to water and carbon in 3 months. Decomposition requires temperatures of at least +55 - +70 ° C and humidity, which can only be provided by commercial composting plants. In addition, the production of biopolymer emits much less carbon dioxide and other greenhouse gases. Switching from conventional plastics to bioplastics would reduce greenhouse gas emissions by up to 25%. The use of PLA plastics will reduce dependence on petroleum-based plastics, which in turn will reduce demand for them.

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Odularu, A. T., P. A. Ajibade, and P. C. Onianwa. "Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots." ISRN Public Health 2013 (August 20, 2013): 1–4. http://dx.doi.org/10.1155/2013/517601.

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Analyses on the absorption of aluminium by rice boiled in distilled water in a variety of containers, such as old and new aluminium pots, clay receptacles, stainless steel pots, and steel pots, were carried out. 10 g of rice was taken as a representative sample. Colorimetric analysis of classical methods was used to determine the concentration of aluminium. The control for aluminium was 350 ± 130 μg/g. The new aluminium pots had a concentration of 126 ± 64 μg/g, old aluminium pots had 314 ± 128 μg/g, new clay pots had 132 ± 68 μg/g, old clay pots had 195 ± 137 μg/g, new steel pots had 241.00 ± 200 μg/g, old steel utensils had 186.83 ± 75.18 μg/g, new stainless steel utensils had 294.83 ± 163 μg/g, and old stainless steel utensils had 289.00 ± 75.155 μg/g. Aluminium leaching was detected in all forms of new and old cooking utensils, and leaching was below and within the control concentration range. Old aluminium pots had the highest concentration of leaching while new steel pots had the least leaching of aluminium. However, the aluminium contamination of the foods tested was insufficient to constitute a hazard to health.

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Utomo, Marcellinus Mandira Budi. "Kontribusi Industri Bambu di Kabupaten Gunungkidul bagi Sumber Penghidupan Para Petani dan Pengrajin." Jurnal Ilmu Kehutanan 15, no. 1 (March 31, 2021): 52–68. http://dx.doi.org/10.22146/jik.v15i1.1514.

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The bamboo industry has a role in the rural economy as a source of livelihood. This research has examined the contribution of bamboo as a raw material for farmers and as a bamboo product for artisan, from the perspective of direct use and income. Through a case study approach to the kitchen equipment industry in Rongkop and durable bamboo in Patuk, a value chain research framework was carried out. Field observations, semi-structured interviews with 40 respondents, and focus group discussions were conducted to obtain primary data, and supported by secondary data from government documents. An analysis of expenditure-income accompanied by a descriptive qualitative analysis is used to explain the practices of these two industries and determine the economic contribution of the bamboo industry to each bamboo farmer and artisan in each chain. The products produced by each actor are allocated more for trade than for domestic use. The economic contribution for bamboo farmers in the durable bamboo chain and kitchen utensils to monthly income above the poverty line ranges between 7,7% - 13,5% and 6,4% - 8,9%, respectively. The economic contribution for artisan in durable bamboo chain and kitchen utensils chain to monthly income above the poverty line ranged between 13,2% -104% and 152% -472% respectively. Only kitchen utensil artisans make their activities in these two chains as the main work, while the other actors do not because the income from their businesses is still incidental.

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Rankoana, Sejabaledi A. "Examining the current value of indigenous plant material culture in Limpopo Province, South Africa." Technium Social Sciences Journal 25 (November 9, 2021): 790–97. http://dx.doi.org/10.47577/tssj.v25i1.5028.

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Indigenous plant-derived material culture dominates many of the tools and utensils manufactured and used by communities that depended on the natural resources for their livelihoods. Endemic plants provide humans with essential materials for construction purposes and for the design of household utensils. The goal of this study was to describe the current value of indigenous plant material culture. Semi-structured interviews with a purposive sample of 127 respondents provide 13 native plants as sources of fibre, timber, culms, oil and dye used to make household utensils, huts, brooms, mats and baskets. The cultural significance of these materials includes the production, preparation, serving and storage of food; house construction; protection of courtyards; and cleaning. These materials are still valued in the culture of the studied community, and represent the tangible heritage of the community.

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Bandigari, Parijatha, Mayuri Konda, Swapna Neela, Saritha Manne, Hareesh Annaram, and Sai Rupesh Kavuturi. "Community Knowledge and Attitude on Recognizing the Nutrients in Clay Utensils. A Cross Sectional Study." YMER Digital 21, no. 01 (January 27, 2022): 537–42. http://dx.doi.org/10.37896/ymer21.01/49.

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Now a day’s people are more aware about the dangers of modern cookware made up of different metals and turned towards the traditional cookware made up of stone and clay materials. Clay utensils makes food beautiful apart from that these vessels have an Ayurvedhic and therapeutic advantage. In this project it explains about the effective usage of Clay utensils in daily life, an online survey has been successfully carried out to investigate a variety of research questions, including in clinical, academic, and administrative settings. This survey revealed that Clay pots and Clay Utensils are having more advantageous and beneficial effects on Health. Now a days are Web-based surveys are using commonly in medical research. These surveys provide rapid and accurate results with low cost and minimum errors.

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Park, Seiyeon. "Ideas and Aesthetics of Yoshio Takahashi, a Modern Japanese Tea Artist : Focusing on TaishomeikiKan and KinseiDouguIdousi." Korean Tea Society 30, no. 1 (March 30, 2024): 11–21. http://dx.doi.org/10.29225/jkts.2024.30.1.11.

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Takahashi Yoshio's position in Japan's modern tea ceremony is important. TaishomeikiKan and KinseiDouguIdousi, the masterpieces of his compilation of Japanese tea utensils at the time, have an important position in both tea utensils and art. After the Meiji Restoration, Japan had a strong tendency to break off the old practice and pursue practicality. Art was also dealt with from a practical point of view. Takahashi Yoshio', a student of Fukuzawa Yukichi, a strong enlightenment theorist of Japan, took the lead in the modernization of Japan more than anyone else. When it comes to the tea ceremony, however, it is recognized as a unique Japanese tradition that must be observed. Nevertheless, emphasizing the financial and political utility of the tea ceremony and utensils helps match the modern and traditional tea ceremony of the Meiji Restoration.

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Cho, Yonglan. "Aspects of Ordered Tea Utensils by Japan in the Late Joseon Dynasty : Focusing on Tsusima Souke Archives." Korean Tea Society 28, no. 2 (June 30, 2022): 26–35. http://dx.doi.org/10.29225/jkts.2022.28.2.26.

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This study is about the Tsushima Soke document at the beginning of the 18th century, the latter half of the Busan kiln, focused on the tea utensils order form, o-aturae-mono-hikae. It was examined from a sample on the requirements for the equipment of the orderers from Japan. The orderers were influential people in Japan, including painters, members of shogun's councilor, tea utensils dealers, daimyo, Buddhist priests, gardeners, tea ceremony, and temple and shrine magistrates. The contents of the order were detailed and complicated. The ability of Joseon potters who could meet such difficult orders reached a respectable standard. The order volume of the equipment ranged from 1 to 100 units carried by ship. Therefore, Joseon potters always made more quantities and sent to Japan. There were various ordered items, such as bowls, pots, water pitchers, water jars, sake cups, sake bottles, vases, kettles, braziers, incense burners, and plates, and the dimensions varied from large tea utensils to small lids. They requested various orders of elegant colors, such as cylindrical tea bowls, stackable tea bowls, table incense burners, sleeve incense burners, ash bowl solders, and clay pots. This study considers the custom-made ceramics made at the Busan Waegwan in the latter half of the Joseon Dynasty, based on the Soke's document, oaturaemonohikae, and explores the production process of the ‘gohon’ tea utensils’ that were born in the collaboration of Japanese connoisseurs and Joseon potter's techniques. The tea utensils are different from the natural beauty of Korea. The patterns and shapes are closely related to the Samurai tea ceremony that was popular at that time, and they were standardized.

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Sakriani, Ummi Kalsum Supardi Nurlaeli, Ainurrahmah Said, and Rahdatia Magvira Tarafannur Hartati. "Relationship between Knowledge and Attitude and Community Action in Washing Eating and Drinking Utensils in Togafo Village." International Journal of Scientific Research and Management (IJSRM) 11, no. 12 (December 7, 2023): 302–6. http://dx.doi.org/10.18535/ijsrm/v11i12.fe02.

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Poor hygiene of eating utensils plays an important role in the growth and spread of germs and poisoning. Contamination of eating utensils can be caused by germs, poor washing processes and poor handling after the washing process. This research aims to determine the relationship between knowledge and attitudes regarding community actions in washing eating and drinking utensils in Togafo Village. The type of research used is analytical observational research using a cross sectional design. The types of data used in this research are primary and secondary data. Data analysis was carried out using univariate and bivariate methods. The results of the research showed that respondents with good knowledge (21.7%) and less knowledge (30.0%) were not much different from respondents with good actions (washing techniques) and the results of the analysis also showed that there was no significant relationship between knowledge and action. Respondents with good attitudes (16.7%) and less knowledge (44.4%) in respondents with good actions (washing techniques) are quite different and the results of the analysis also show that there is a significant relationship between knowledge and action (p value <0 .05). Advice to the public to maintain and not ignore appropriate and appropriate washing techniques, such as flushing, washing, rinsing, to avoid germs that exceed standards on eating utensils.

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Wang, Weifan, Siming Miao, and Yin Liao. "Research on bronze wine vessel classification using improved SSA-CBAM-GNNs." PLOS ONE 19, no. 3 (March 21, 2024): e0295690. http://dx.doi.org/10.1371/journal.pone.0295690.

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This article proposes an advanced classification algorithm for bronze drinking utensils, taking into account the complexity of their cultural characteristics and the challenges of dynasty classification. The SSA-CBAM-GNNs algorithm integrates the Sparrow Search Algorithm (SSA), Spatial and Spectral Attention (CBAM) modules, and Graph Neural Networks (GNNs). The CBAM module is essential for optimizing feature extraction weights in graph neural networks, while SSA enhances the weighted network and expedites the convergence process. Experimental results, validated through various performance evaluation indicators, illustrate the outstanding performance of the improved SSA-CBAM-GNNs algorithm in accurately identifying and classifying cultural features of bronze drinking utensils. Comparative experiments confirm the algorithm’s superiority over other methods. Overall, this study proposes a highly efficient identification and classification algorithm, and its effectiveness and excellence in extracting and identifying cultural features of bronze drinking utensils are experimentally demonstrated.

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Cooke, Edward S. "Utensils and Metallurgical Knowledge in South Asia." West 86th: A Journal of Decorative Arts, Design History, and Material Culture 28, no. 2 (September 1, 2021): 240–46. http://dx.doi.org/10.1086/721204.

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Jagannatha Rao, K. S., and G. Valeswara Rao. "Aluminium leaching from utensils — a kinetic study." International Journal of Food Sciences and Nutrition 46, no. 1 (January 1995): 31–38. http://dx.doi.org/10.3109/09637489509003383.

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Mainstone, Adrian. "Domestic hazard analysis of infant feeding utensils." British Journal of Midwifery 12, no. 6 (June 2004): 368–72. http://dx.doi.org/10.12968/bjom.2004.12.6.13138.

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Schwartz, Daniel R. "Viewing the Holy Utensils (P.Ox. V, 840)." New Testament Studies 32, no. 1 (January 1986): 153–59. http://dx.doi.org/10.1017/s0028688500013576.

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Herber, J., and K. J. Reucker. "New non-stick coatings for culinary utensils." Surface Coatings International Part B: Coatings Transactions 84, no. 1 (January 2001): 49–55. http://dx.doi.org/10.1007/bf02699696.

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Feist, Richard M. "Penetrating Ocular Injury From Contaminated Eating Utensils." Archives of Ophthalmology 109, no. 1 (January 1, 1991): 63. http://dx.doi.org/10.1001/archopht.1991.01080010065034.

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Sharma, Deepak Kumar, Divya Tripathy, and Arvind Kumar Jain. "Migration of Metals from Utensils: An Assessment." International Journal of Medical Toxicology & Legal Medicine 26, no. 3and4 (2023): 143–48. http://dx.doi.org/10.5958/0974-4614.2023.00062.1.

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Minniyakhmetova, Tatiana G., and Ranus R. Sadikov. "Dishes and utensils used in sacrificial rites of the Trans-Kama Udmurts (functional and symbolic meaning)." Finno-Ugric World 13, no. 4 (December 30, 2021): 394–404. http://dx.doi.org/10.15507/2076-2577.013.2021.04.394-404.

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Introduction. The article considers the variety and functions of dishes and utensils used at the sacrificial rituals of Trans-Kama “pagans” Udmurts from the Republic of Bashkortostan and Perm Krai. This is the first attempt of using extensive field and archival materials for the research purposes. Materials and Methods. The material for the study represents the published and archival sources, ethnographic information collected the authors during many years of field research. The analysis of materials was carried out using a comparative-historical method. The article takes into account the theoretical approaches of the semiotic school in ethnology. Results and Discussion. In the object world of Udmurt sacrifices, a special place is occupied by dishes and utensils. Without them the ritual process involving the preparation of food and a joint meal is impossible. Various dishes (cauldrons, troughs, buckets, bowls, spoons, ladles, etc.) are used for their utilitarian purpose (cooking, storage, transportation, eating food, etc.) but inclusion in the ritual process endows them with symbolic functions. Conclusion. Dishes and utensils used at the sacrifices of the Trans-Kama Udmurts are still endowed with a high sacred status. The number, composition and methods of using ritual utensils have remained traditional but their forms, material and manufacturing method have changed. As before, in addition to being used for utilitarian purposes they are endowed with many symbolic functions.

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Wani, Khursheed, Kounsar Jan, and Abu Waleed Shah. "Effects of Occupational Exposure on Health of The Workers of Copper Manufacturing Utensils in Kashmir (India)." Indonesian Journal of Community and Occupational Medicine 3, no. 1 (July 26, 2023): 3–8. http://dx.doi.org/10.53773/ijcom.v3i1.81.3-8.

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Purpose: The objective was to investigate the general working conditions of the workers of copper manufacturing Utensils in Kashmir (India) and to assess the health risk factors of the workers working in that industry.Methods: The study was conducted at 30 workshops manufacturing copper utensils of Kashmir valley situated in India. Temperature, Noise level was also measured in these units by following standard protocols. A formulated questionnaire was circulated among the workers to assess the health risk factors of the workers and observation method was utilized to evaluate the working conditions of theses workshops Results: The present investigation indicates that the majority of the workers of these factories industry were illiterate. Most of them were suffering from health problems like eye irritation, injuries, back pain, skin injuries, respiratory problems and general weakness.Conclusions: Our results clearly indicated that the health and working conditions of the workers manufacturing copper utensils in Kashmir (India) were unsatisfactory. Every worker on an average was suffering from three to five health-risk factors. We recommend that personal protective equipments should be provided to the workers to reduce the risk factors. : The objective was to investigate the general working conditions of the workers of copper manufacturing Utensils in Kashmir (India) and to assess the health risk factors of the workers working in that industry.

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Journal articles on the topic 'Utensils'

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