Artículos de revistas sobre el tema "Food handling"
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Endo, Gen. "Food Handling Mechanism". Journal of the Robotics Society of Japan 37, n.º 6 (2019): 495–98. http://dx.doi.org/10.7210/jrsj.37.495.
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Blackshaw, Derek y Jonathan Gates. "Handling food safely". Nursing Older People 5, n.º 2 (1 de marzo de 1993): 20–21. http://dx.doi.org/10.7748/nop.5.2.20.s22.
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Connolly, Christine. "Automated food handling". Assembly Automation 23, n.º 3 (septiembre de 2003): 249–51. http://dx.doi.org/10.1108/01445150310486503.
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Nies, J. I. y P. G. Van Laanen. "Effect of Safe Food Handling Programming on Participants' Food Handling Behaviors". Family and Consumer Sciences Research Journal 24, n.º 2 (1 de diciembre de 1995): 161–79. http://dx.doi.org/10.1177/1077727x950242004.
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Ehuwa, Olugbenga, Amit K. Jaiswal y Swarna Jaiswal. "Salmonella, Food Safety and Food Handling Practices". Foods 10, n.º 5 (21 de abril de 2021): 907. http://dx.doi.org/10.3390/foods10050907.
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Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.
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MARASTEANU, I. JULIA, GIRVIN LIGGANS, JESSICA OTTO y ANGELA LASHER. "Advancing Retail Food Policy Debates: Estimating the Risk of Contaminated Servings of Food Attributed to Employee Food Handling Practices in Retail Food Establishments". Journal of Food Protection 81, n.º 12 (27 de noviembre de 2018): 2034–39. http://dx.doi.org/10.4315/0362-028x.jfp-18-251.
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ABSTRACT Food employee contamination of ready-to-eat foods through improper food handling practices is an important contributing factor for foodborne illness in retail and food service establishments. Decreasing the incidence of improper food handling practices is a frequent topic of retail food policy deliberations that often involves estimating the degree to which a proposed policy might affect a specific food handling practice. However, the potential reduction in contaminated servings of food, and therefore foodborne illnesses avoided, associated with a given proposed policy change, is all too often uncertain. This article discusses the components, assumptions, and applications of the food handling practices model, a quantitative model that estimates the impact of food handling practices on servings of food moving along three consecutive stages: the contamination stage, the pathogen control stage, and the foodborne illness stage. To our knowledge, this article is the first time the model has been presented in an academic platform, and we also explore unique and interesting aspects of the model not addressed in publicly available documents. Risk-based estimates for contaminated servings of food attributed to changes in one or multiple food handling practices are derived that provide an important link between increased compliance with proper food handling practices and public health. Model estimates show that decreases in the incidence of inappropriate food handling practices lead to varying levels of contaminated food servings avoided, depending on the food handling practice. The ability to derive such estimates provides stakeholders and the general public with a means of understanding the relative impact of proposals to reduce improper food handling and to help inform regulatory food safety policy discussions and decision making.
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Peregrin, Tony. "Teaching Food-Handling Safety". Journal of the American Dietetic Association 101, n.º 11 (noviembre de 2001): 1339. http://dx.doi.org/10.1016/s0002-8223(01)00320-0.
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LIN, ANNIE W., FRANK A. GRANATA, ABIGAIL K. TRIPPEL, LESLIE TELLO, TAMMY K. STUMP, MANDY WONG, MERCEDES R. CARNETHON, KIARRI N. KERSHAW, JENNIFER MAKELARSKI y DANIEL WELLER. "Food Handling Concerns and Practices at Home during the COVID-19 Pandemic by Food Security Status". Journal of Food Protection 85, n.º 3 (9 de diciembre de 2021): 518–26. http://dx.doi.org/10.4315/jfp-21-216.
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ABSTRACT There is limited examination about coronavirus disease 19 (COVID-19)–related food handling concerns and practices that cause chemical or microbial contamination and illness, particularly among those with food insecurity. We investigated consumer food handling concerns and practices during the COVID-19 pandemic and whether they differed by food insecurity status. An online survey was distributed among Chicago, IL, residents between 15 July and 21 August 2020 (n = 437). Independent t tests and Fisher's exact tests were used to identify differences in food handling concerns and practices between those with and without food insecurity (alpha = 0.05). Survey items included questions about food handling practices that were considered safe or neutral (i.e., washing hands and produce with water, sanitizing food packaging) and unsafe (i.e., using cleaning agents to wash foods, leaving perishable foods outside) by using 5-point Likert-style scales or categorical responses (i.e., yes, no). Participant responses fell between “slightly” and “somewhat” concerned about contracting COVID-19 from food and food packaging (mean ± standard error [SE]: 2.7 ± 0.1). Although participants reported washing their hands before eating and before preparing foods at least “most of the time” (mean ± SE: 4.4 ± 0.0 and 4.5 ± 0.0, respectively), only one-third engaged in unsafe practices. The majority of participants (68%) indicated that they altered food handling practices due to the COVID-19 pandemic and received information about food safety from social media (61%). When investigating differences in concerns and practices by food insecurity status, food insecure participants were more concerned about COVID-19 foodborne transmission for all food items (all P < 0.001) and more frequently performed unsafe food handling practices than those with food security (all P < 0.001). Results from this study suggest more investigation is needed to understand barriers to safe food handling knowledge and practices, particularly among those with food insecurity. HIGHLIGHTS
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ALTEKRUSE, SEAN F., DEBRA A. STREET, SARA B. FEIN y ALAN S. LEVY. "Consumer Knowledge of Foodborne Microbial Hazards and Food-Handling Practices". Journal of Food Protection 59, n.º 3 (1 de marzo de 1996): 287–94. http://dx.doi.org/10.4315/0362-028x-59.3.287.
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A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.
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Rohin, M. A. K., N. A. A. Mohd Najib, N. Ridzwan, N. Abd Hadi, R. Ishak y A. A. Baig. "Safe food handling knowledge and practices of Universiti Sultan Zainal Abidin cafeteria food handlers". Food Research 8, n.º 3 (20 de junio de 2024): 451–59. http://dx.doi.org/10.26656/fr.2017.8(3).537.
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Food safety has become a huge concern among health authorities in Malaysia due to the serious impact of foods being mishandled during preparation, processing, or storage, especially in food service environments. Therefore, this study was conducted to study knowledge and practices of safe food handling among Universiti Sultan Zainal Abidin (UniSZA) cafeteria food handlers. In this study, the questionnaires were modified from the previous study and distributed to fifty-five respondents who were selected using a convenience sampling method. The result was analysed and computed by using IBM SPSS version 21.0. This study found the average mean scores for all twenty items of knowledge towards safe food handling among food handlers involved in this study was 17.89±2.96. This indicates the majority of 87.3% (n = 48) respondents had ‘good’ knowledge while 7.3% (n = 4) respondents had ‘fair’ knowledge and another 5.5% (n = 3) had ‘poor’ knowledge score towards safe food handling. Besides, the majority of respondents had ‘good’ practices while none of the respondents had ‘poor’ and ‘fair’ score levels towards practices of safe food handling. The average mean score of practices toward safe food handling among food handlers involved in this study was 25.16±1.32. The results showed a positive correlation between the safe food handling knowledge and practices of UniSZA cafeteria’s food handler (p-value = 0.013). In conclusion, according to the score levels of safe food handling knowledge among food handlers of UniSZA cafeteria, the result revealed that the majority of the food handlers had a good level of knowledge and practices towards safe food handling. Good knowledge and the right practice among food handlers in their working premises would help to ensure that more harm to food can be avoided.
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Pittler, Arlyn y Jackie Braisted. "Culturally specific food-handling kits". Journal of Nutrition Education 17, n.º 3 (agosto de 1985): 100C. http://dx.doi.org/10.1016/s0022-3182(85)80215-6.
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Pfau, Cornelie y Johannes Piekarski. "Consumers’ competence in handling food". Journal of Food Engineering 56, n.º 2-3 (febrero de 2003): 295–97. http://dx.doi.org/10.1016/s0260-8774(02)00271-6.
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KANG, HEE-JIN, MIN-WOO LEE, IN-KYEONG HWANG y JEONG-WEON KIM. "Development of Safe Food Handling Guidelines for Korean Consumers". Journal of Food Protection 78, n.º 8 (1 de agosto de 2015): 1541–46. http://dx.doi.org/10.4315/0362-028x.jfp-14-506.
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The purpose of this study was to develop guidelines for Korean consumers with regard to safe food handling practices at home by identifying current food handling issues. Korean consumers' behaviors regarding their safe food handling were identified via survey questionnaires that included items on individual hygiene practices, prepreparation steps when cooking, the cooking process, and the storage of leftover foods. The subjects were 417 Korean parents with elementary school children living in Seoul and Gyeonggi Province in the central area of Korea. The survey results revealed gaps between the knowledge or practices of Korean consumers and scientific evidence pertaining to safe food handling practices. Based on these findings, a leaflet on safe food handling guidelines was developed in accordance with Korean food culture. These guidelines suggest personal hygiene practices as well as fundamental principles and procedures for safe food handling from the stage of food purchase to that of keeping leftover dishes. A pilot application study with 50 consumers revealed that the guidelines effectively improved Korean consumers' safe food handling practices, suggesting that they can serve as practical educational material suitable for Korean consumers.
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Epishov, A. P., A. V. Voronov y M. A. Kovalenko. "Legal Regulation of Food Waste Handling in Russia". Vestnik of the Plekhanov Russian University of Economics 20, n.º 1 (7 de febrero de 2023): 66–75. http://dx.doi.org/10.21686/2413-2829-2023-1-66-75.
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Problems dealing with legal regulations of food waste handling are an acute sphere for the Russian Federation. Foods with expiring period and food losses can contaminate the environment and harmful and dangerous substances, which they exude, can get into near-by springs, rivers and arable fields. Water from contaminated rivers and springs, as well as bread cultivated on such fields can be consumed by peoples living in surrounding villages and towns, which can ruin their health. Today the effective system of food waste regulation includes numerous legislative and normative acts inscribed in different legislative blocks: general legislation, legislation on wastes, veterinary legislation and legislation on technical regulation, sanitary and epidemiologic legislation. However, there are a lot of problems dealing with food waste handling that have not been exposed in a proper way. The Federal Law dated June 24, 1998 N 89-FZ ‘Concerning Wastes of Production and Consumption’ does not provide the definition of ‘food waste’. The requirements for obligatory separate stocking of foods are stipulated only by legislation on technical regulation and sanitary and epidemiologic legislation. The requirements for utilization of foods are envisaged by veterinary legislation, legislation on technical regulation and sanitary and epidemiologic legislation. The owner of food waste can chose ways and conditions of utilization and possible methods of food waste destruction. After analyzing the effective normative acts covering requirements for food waste handling the authors came to the conclusion that the major part of these legislative blocks does not provide conditions of priority utilization of food waste.
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MITAKAKIS, TERESA Z., MARTHA I. SINCLAIR, CHRISTOPHER K. FAIRLEY, PAMELA K. LIGHTBODY, KARIN LEDER y MARGARET E. HELLARD. "Food Safety in Family Homes in Melbourne, Australia". Journal of Food Protection 67, n.º 4 (1 de abril de 2004): 818–22. http://dx.doi.org/10.4315/0362-028x-67.4.818.
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Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refrigeration of cooked foods; where food types were positioned in the refrigerator; and the method of thawing chicken. Nearly every household reported handling food in a way that could cause food to become contaminated. Overall, 99.0% of respondents reported some form of mishandling, which encompassed 70.3% who handled food preparation surfaces poorly, 46.6% who did not wash their hands appropriately or in a timely manner, 41.7% who mishandled raw foods, and 70.1% who mishandled cooked foods. Food was inappropriately located in the refrigerator by 81.2%, and chicken was thawed using unsafe means by 76.3% of respondents. People preparing food in the home need to be reminded of the increased risk of disease that can arise from poor food handling practices.
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Joseph, Avis. "Food Service Establishment Safe Food and Handling Practices". Agronomy & Agricultural Science 3, n.º 2 (7 de diciembre de 2020): 1–5. http://dx.doi.org/10.24966/aas-8292/100027.
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Food safety starts from the farm, that product does not have chemical residues before delivered to the market for sale. It is also the responsibility of everyone who is affiliated with food service operation as food handler. Food safety is an important issue that has been given global attention and is vital for public health, socio-economic stability and global commerce
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Addo-Tham, Raymond, Emmanuel Appiah-Brempong, Hasehni Vampere, Emmanuel Acquah-Gyan y Adjei Gyimah Akwasi. "Knowledge on Food Safety and Food-Handling Practices of Street Food Vendors in Ejisu-Juaben Municipality of Ghana". Advances in Public Health 2020 (17 de marzo de 2020): 1–7. http://dx.doi.org/10.1155/2020/4579573.
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Street foods have become a major source of cooked food for most households and individuals in many developing countries including Ghana. However, the rising concern about food-borne illness has questioned the knowledge of the street food vendors to constitute safety practices for food handling. This study assessed the knowledge of street food vendors on food safety and food-handling practices in the Ejisu-Juaben Municipality of Ghana. The study used a cross-sectional mixed approach involving 340 participants selected by simple random sampling. A structured questionnaire and an observational checklist were used to collect data and analyzed using STATA version 12. The results indicated that 98.8% of the food vendors had good knowledge on food safety and handling. The knowledge on food safety was associated with training (p value ≤0.011), license status (p value ≤0.002), marital status (p value <0.001), and religion (p value ≤0.038). Good food-handling practices were associated with training (p value ≤0. 001) and license (p value ≤0.002) and not their educational levels. The study found training of food vendors as the most effective way to increase knowledge on food safety and enhance food-handling practices. The study recommended for collaborations of municipal assemblies with other agencies to strengthen, sustain, and organize regular training programs for new entrants and existing food vendors as well as retraining of trainers to equip them adequately with knowledge and skills to enable them effectively facilitate training programs for food vendors.
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Freivogel, Claudia, Sarah H. Lehmann y Vivianne H. M. Visschers. "Tailoring Can Improve Consumers’ Hygienic Food-Handling Behavior to Reduce the Transmission Risk of Antimicrobial-Resistant Bacteria through Food". European Journal of Investigation in Health, Psychology and Education 12, n.º 2 (1 de febrero de 2022): 169–92. http://dx.doi.org/10.3390/ejihpe12020014.
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Antimicrobial-resistant (AMR) bacteria spread via food to humans and can seriously impair infection treatment. Hygienic food handling is an effective measure to avoid the transmission of bacteria. Therefore, we tested three types of interventions (tailored, generic, and no intervention) for their effectiveness in improving consumers’ hygienic food handling against the spread of antimicrobial-resistant bacteria through foods in a longitudinal randomized control trial. We based the determinants of hygienic food-handling behavior on the Health Action Process Approach (HAPA). The tailored intervention raised self-reported hygienic food handling, self-efficacy, and perceived likelihood of risk compared to no intervention. Moreover, interventions yielded different effects for participants with high vs. low intentions to improve their food-handling behavior. However, there were no differences between the tailored and generic interventions. More research is needed to find out whether including other behavior change techniques in the tailored intervention may increase the effect of tailoring.
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Gichunge, Catherine, Solomon Ogachi, Willy Kiboi y Eugine S. Mukhwana. "Vending environment and hygiene practices of street food vendors in an out of campus food environment in Kenya". International Journal Of Community Medicine And Public Health 10, n.º 3 (28 de febrero de 2023): 1005–10. http://dx.doi.org/10.18203/2394-6040.ijcmph20230614.
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Background: Street foods (SF) are ready-to-eat foods and the safety and hygiene practices of street food vendors (SFVs) are important in the prevention of food-borne diseases (FBD). This study assessed the food handling practices and vending environments of SFVs operating outside a public university (Chuka University) in Ndagani, Kenya. Methods: The study used an observational cross-sectional design where SFVs were observed during data collection. Census sampling was used to recruit 100 SFVs in Ndagani, Kenya. The collected data were summarized using frequencies and percentages. Chi square and regression analysis were used to assess the association and relationship between the SFVs’ demographic characteristic (sex) and their food handling practices and vending environment. Statistical significance was set at p≤0.05. Results: Of the 100 SFVS who participated in the study 87% (n=87) were female. Only 10% (n=10) of the SFVs were vending in a sanitary environment while 88% (n=88) of the SFVs had sub-optimal food handling practices. There was an association between the SFVs sex and vending environment (p=0.003) and their food handling practices (p=0.008). Compared to male SVFs, female SFVs were 10.1 times more likely to vend in an unsanitary environment (OR: 10.1; C.I, 2.41-42.60, p=0.002) and 7.1 times more likely to have sub-optimal food handling practices (OR: 7.1; C.I, 1.84-27.79, p=0.005). Conclusions: The majority of SFVs are working in unsanitary environments and not handling SFs safely and hygienically. SFVs need training on food safety to prevent an outbreak of FBDs within university community.
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Gonzales, Paul Hector E. y Reymark S. Pabilando. "Knowledge, Practice, and Attitude on Food Handling of Street Food Vendors in Biliran Province". Indonesian Journal of Multidisciplinary Science 2, n.º 7 (25 de abril de 2023): 2712–23. http://dx.doi.org/10.55324/ijoms.v2i7.472.
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This study aimed to investigate the knowledge, practice and attitude of street food vendors in Biliran Province, Philippines, towards food handling. Street food vending is a major source of livelihood for many Filipinos, but it is also a source of health risks due to improper food handling. The study aimed to identify the factors that influence the food handling practices of street food vendors in Biliran Province. A descriptive cross-sectional survey was conducted among street food vendors in Biliran Province. A structured questionnaire was used to collect data on street food vendors' knowledge, practice and attitude towards food handling. Descriptive statistics were used to analyze the data. The results showed that most of the street food vendors in Biliran Province had inadequate knowledge and practice regarding food handling. Most respondents had a positive attitude towards food handling but lacked adequate information on the proper food handling practices. The results of this study suggest that street food vendors in Biliran Province need to be provided with adequate information and training on food handling to improve their knowledge and practice. The local government should also consider implementing health and safety regulations to ensure street food safety.
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FEIN, SARA B., AMY M. LANDO, ALAN S. LEVY, MARIO F. TEISL y CAROLINE NOBLET. "Trends in U.S. Consumers' Safe Handling and Consumption of Food and Their Risk Perceptions, 1988 through 2010". Journal of Food Protection 74, n.º 9 (1 de septiembre de 2011): 1513–23. http://dx.doi.org/10.4315/0362-028x.jfp-11-017.
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Although survey results measuring the safety of consumers' food handling and risky food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not comparable. The Food Safety Surveys used comparable methods to interview U.S. adults by telephone in 1988, 1993, 2001, 2006, and 2010 about food handling (i.e., cross-contamination prevention) and risky consumption practices (eating raw or undercooked foods from animals) and perceived risk from foodborne illness. Sample sizes ranged from 1,620 to 4,547. Responses were analyzed descriptively, and four indices measuring meat, chicken, and egg cross-contamination, fish cross-contamination, risky consumption, and risk perceptions were analyzed using generalized linear models. The extent of media coverage of food safety issues was also examined. We found a substantial improvement in food handling and consumption practices and an increase in perceived risk from foodborne illness between 1993 and 1998. All indices were stable or declined between 1998 and 2006. Between 2006 and 2010, the two safe food handling practice indices increased significantly, but risk perceptions did not change, and safe consumption declined. Women had safer food handling and consumption practices than men. The oldest and youngest respondents and those with the highest education had the least safe food handling behaviors. Changes in safety of practices over the survey years are consistent with the change in the number of media stories about food safety in the periods between surveys. This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food handling by consumers.
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Magambo, Juma M. J., Jamal B. Kussaga y Nuria Majaliwa. "Assessment of Handling Practices of Fresh Vegetable Salads in Restaurants and Street Vendors: A Case of Mwanza City, Tanzania". European Journal of Nutrition & Food Safety 15, n.º 12 (21 de diciembre de 2023): 64–77. http://dx.doi.org/10.9734/ejnfs/2023/v15i121368.
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Food safety is crucial for promoting public health and economic development. Food service establishments (FSE) provide a wide range of foods, including raw, mild and well-heat treated. Raw or mild-heat treated foods like fresh vegetable salads, Kachumbari, are potentially risky if not well handled. The objective of this study was to assess handling practices of operators involved in the preparation and serving of Kachumbari in various FSE in Mwanza City, Tanzania. A cross sectional study involving thirty food handlers from 10 restaurants and 20 street food vending sites was conducted in April 2023. A semi-structured questionnaire and observation checklist were used to collect data. Results indicated that 93.3% lacked formal food handling training, and 66.7% did not prioritize clean-as-you-go practices for food safety. Moreover, 53.3% felt that wearing clean clothes when handling food was not important, and only 26.6% underwent annual medical checkups. Moreover, the majority of the handlers (66.7%) demonstrated a poor understanding of food safety principles and procedures. Based on these findings, we recommend regular trainings on best handling practices among food handlers, coupled with inspections and supervision by relevant government authorities, to ensure that food prepared in FSE in Mwanza City and Tanzania as a whole is safe for human consumption.
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de Souza Couto Oliveira, Jhenifer y Jackline Freitas Brilhante de São José. "Food Handling Practices and Microbial Quality in Street Food". Journal of Food and Nutrition Research 7, n.º 4 (19 de abril de 2019): 319–24. http://dx.doi.org/10.12691/jfnr-7-4-9.
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Nogueira, Josimara P., Anna S. Luz, Fernando N. Fernandes, Natalie M. Dantas, Karla S. Damasceno y Larissa M. Seabra. "Food handling conditions of university canteens". Revista chilena de nutrición 46, n.º 5 (octubre de 2019): 527–34. http://dx.doi.org/10.4067/s0717-75182019000500527.
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Hertzler, Ann A. "Preschoolers' food handling skills — Motor development". Journal of Nutrition Education 21, n.º 2 (marzo de 1989): 100B—101B. http://dx.doi.org/10.1016/s0022-3182(89)80202-x.
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Hirai, Shinichi y Zhongkui Wang. "‘Food Handling for Trays Preparation’ Competition". Journal of the Robotics Society of Japan 41, n.º 7 (2023): 625. http://dx.doi.org/10.7210/jrsj.41.625.
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Marutha, Khomotso J. y Paul K. Chelule. "Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District". Foods 9, n.º 11 (28 de octubre de 2020): 1560. http://dx.doi.org/10.3390/foods9111560.
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Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed. This study aimed to investigate the knowledge and practices regarding food safety by street food vendors in the Polokwane central business district. This was a quantitative descriptive study where a structured questionnaire was used to collect self-reported data from street food vendors. A checklist was used to collect observed data from the vending site on vendor practices and status of the vending environment. A total of 312 vendors participated in the study, most being young females aged below 40 years (62%), single (51.2%) with less than six years of trade experience (58.3%). Although the level of knowledge was high, safe food handling practices were mostly inadequate. Most vendors operated their businesses in the open air and tents (66.2%). Vending experience significantly correlated with safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than uncooked food in the street. Lack of resources like water and a healthy environment negatively affected food handling practices. Health promotion on food safety is recommended for street vendors.
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Okojie, P. W. y E. C. Isah. "Sanitary Conditions of Food Vending Sites and Food Handling Practices of Street Food Vendors in Benin City, Nigeria: Implication for Food Hygiene and Safety". Journal of Environmental and Public Health 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/701316.
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Objective. To determine the sanitary conditions of vending sites as well as food handling practices of street food vendors in Benin City, Nigeria.Methodology. A descriptive cross-sectional study was done using an observational checklist and researcher-administered questionnaire. 286 randomly selected vending units were surveyed, and their operators interviewed on their food handling practices.Results. A higher proportion, 259 (90.5%), of the observed vending sites appeared clean. The following sanitary facilities were observed in and around the respective food premises of the respondents: waste bin, 124 (43.4%), refuse dumpsite, 41 (14.3%), wash hand basin, 201 (71.2%), hand towel, 210 (73.4%), and soap, 220 (76.9%). There were also the presence of flies 118, (41.3%), and the presence of rats/cockroaches, 7 (2.4%). Respondents with tertiary education, 5 (38.5%), vended foods in environment with good hygiene status compared to those with secondary, 45 (31.7%), and primary education, 33 (27.3%). There was no statistically significant association between educational status and the hygiene status of food premise (P=0.362).Conclusion. This study showed that street food vending sites in Benin City were sanitary and that food vendors had good food handling practices.
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HANSON, JENNIFER A., SUSAN M. HUGHES y PEI LIU. "Use of Health Belief Model Variables To Examine Self-Reported Food Handling Behaviors in a Sample of U.S. Adults Attending a Tailgate Event". Journal of Food Protection 78, n.º 12 (1 de diciembre de 2015): 2177–83. http://dx.doi.org/10.4315/0362-028x.jfp-15-077.
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Unsafe food handling behaviors are common among consumers, and, given the venue, individuals attending a tailgating event may be at risk for foodborne illness. The objective of this study was to measure the association between Health Belief Model variables and self-reported usual food handling behaviors in a convenience sample of men and women at a tailgate event. Participants (n = 128) completed validated subscales for self-reported food handling behaviors (i.e., cross-contamination, sanitation), perceived threat of foodborne illness (i.e., perceived severity, perceived susceptibility), and safe food handling cues to action (i.e., media cues, educational cues). Perceived severity of foodborne illness was associated with safer behaviors related to sanitation (r = 0.40; P < 0.001) and cross-contamination (r = 0.33; P = 0.001). Perceived severity of foodborne illness was also associated with exposure to safe food handling media cues (r = 0.20; P = 0.027) but not with safe food handling educational cues. A large proportion of participants reported that they never or seldom (i) read newspaper or magazine articles about foodborne illness (65.6%); (ii) read brochures about safe ways to handle food (61.7%); (iii) see store displays that explain ways to handle food (51.6%); or (iv) read the “safe handling instructions” on packages of raw meat and poultry (46.9%). Perceived severity of foodborne illness was positively related to both dimensions of safe food handling as well as with safe food handling media cues. Except for the weak correlation between media cues and perceived severity, the relationships between safe food handling cues and perceived threat, as well as between safe food handling cues and behaviors, were nonsignificant. This finding may be due, in part, to the participants' overall low exposure to safe food handling cues. The overall results of this study reinforce the postulate that perceived severity of foodborne illness may influence food handling behaviors.
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Charlesworth, Jessica y Barbara A. Mullan. "Examining Safe Food-Handling Knowledge, Behaviour, and Related Psychological Constructs among Individuals at Higher Risk of Food Poisoning and the General Population". Foods 12, n.º 17 (2 de septiembre de 2023): 3297. http://dx.doi.org/10.3390/foods12173297.
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Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe food-handling knowledge, behaviour, and related psychological constructs among individuals at higher risk of food poisoning and compare the results to the general population. Participants (N = 169) completed measures of safe food-handling knowledge, intention, habit strength, perceived risk, self-efficacy, subjective norms, and behaviour. A series of multivariate analyses of variance were conducted to determine differences in these measures between participants at higher risk of food poisoning and the general population. No significant differences in knowledge, intention, habit strength, self-efficacy, subjective norms, and behaviour were found between individuals at higher risk of food poisoning and the general population. However, individuals at higher risk of food poisoning appeared to have stronger risk perceptions across safe food-handling behaviours compared with the general population. This study demonstrated that individuals at higher risk of food poisoning do not have higher safe food-handling knowledge than the general population, and despite having higher risk perceptions around some safe food-handling behaviours, they do not differ in engagement in safe food-handling behaviours or the majority of related psychological constructs. Implications of these findings relate to the need to target other psychological constructs, not just risk perceptions, in order to see safer food-handling behaviours in high-risk populations.
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Lues, Jan F. R., Mpeli R. Rasephei, Pierre Venter y Maria M. Theron. "Assessing food safety and associated food handling practices in street food vending". International Journal of Environmental Health Research 16, n.º 5 (octubre de 2006): 319–28. http://dx.doi.org/10.1080/09603120600869141.
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BYRD-BREDBENNER, CAROL, JACLYN MAURER, VIRGINIA WHEATLEY, DONALD SCHAFFNER, CHRISTINE BRUHN y LYDIA BLALOCK. "Food Safety Self-Reported Behaviors and Cognitions of Young Adults: Results of a National Study". Journal of Food Protection 70, n.º 8 (1 de agosto de 2007): 1917–26. http://dx.doi.org/10.4315/0362-028x-70.8.1917.
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With limited opportunities to learn safe food handling via observation, many young adults lack the knowledge needed to keep them safe from foodborne disease. It is important to reach young adults with food safety education because of their current and future roles as caregivers. With a nationwide online survey, the demographic characteristics, self-reported food handling and consumption behaviors, food safety beliefs, locus of control, self-efficacy, stage of change, and knowledge of young adults with education beyond high school (n = 4,343) were assessed. Young adults (mean age, 19.92 ± 1.67 SD) who participated were mainly female, white, never married, and freshmen or sophomores. Participants correctly answered 60% of the knowledge questions and were most knowledgeable about groups at greatest risk for foodborne disease and least knowledgeable about common food sources of foodborne disease pathogens. They reported less than optimal levels of safe food handling practices. Young adults generally had a limited intake of foods that increase the risk of foodborne disease, positive food safety beliefs, an internal food safety locus of control, and confidence in their ability to handle food safely, and they were contemplating an improvement in, or preparing to improve, their food handling practices. Females significantly outperformed males on nearly all study measures. Future food safety educational efforts should focus on increasing knowledge and propelling young adults into the action stage of safe food handling, especially males. Efforts to improve knowledge and, ultimately, food safety behaviors are essential to safeguard the health of these young adults and enable them to fulfill the role of protecting the health of their future families.
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ketema, Sisay, Franklin Ore Areche, Olga Vicentina Pacovilca Alejo, Cesar Cipriano Zea Montesinos, Tania Jakeline Choque Rivera, Ciro William Taipe Huaman, Denis Dante Corilla Flores et al. "Predictors of Food Handling Practices of Massive Food Catering Establishment in Ethiopia: Systematic Review and Meta-Analysis". Current Research in Nutrition and Food Science Journal 11, n.º 2 (31 de agosto de 2023): 519–33. http://dx.doi.org/10.12944/crnfsj.11.2.05.
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Food borne disease is one among a series of public health problems globally due to poor food handling practices from production to service. This study aimed to find out the predictors of food handling practice among massive food catering establishments in Ethiopia. Different search engines were used and extraction of the data was done. Random-effects meta-analysis model was used to analyze the pooled value. DerSimonian – Laird method was used to estimate the study variance. The Cochrane's Q test (chi-square) and I2(%) were used to identify the heterogeneity of the studies. The overall pooled prevalence of good food handling practice was 50 (95% CI:43%, 57%). Predictors such as good Knowledge (AOR: 2.6(95% CI: 1.90, 3.18), Training (AOR: 3.16(95% CI: 2.2, 4.44), Medical cheek up (AOR: 6.76(95% CI: 4.49, 10.18), Supervision (AOR: 3.76(95% CI:2.12, 6.66), Experience (AOR: 2.00(95% CI: 1.52, 2.79) and Water basin availability (AOR: 2.06(95% CI:1.94, 3.83) were significant factors of food handling practice in massive food catering establishment in Ethiopia. Food handling practice was low and predictors of food handling including, knowledge, Training, Medical checkup, Supervision, Experience, and water availability were statistically significant. Therefore, Policymakers and facilities owners, give better or higher prominence to improving the status of food handling practices with design intervention strategies. In conclusion, comparatively low levels of good food handling practice were found among Ethiopian food handlers working in public food establishments, and factors including food handler training, attitude towards good food handling practice, and the presence of regular medical check-ups were identified as contributing factors.
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Tadele, Maru Meseret, Amare Dagnaw y Dehabo Alamirew. "Food handling practice and associated factors among food handlers in public food establishments of Ethiopia: a systematic review and meta-analysis". BMJ Open 12, n.º 3 (marzo de 2022): e051310. http://dx.doi.org/10.1136/bmjopen-2021-051310.
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ObjectivesFood handlers are individuals who are involved in food preparation, storage or service of food in a food facility. Unless they keep their personal hygiene, they are highly responsible for contaminating food or transmitting microbes to consumers. Thus, the main aim of this review was to pool the level of good food handling practice among food handlers working in public food establishments in Ethiopia.DesignA systematic review and meta-analysis using the Joanna Briggs Institute (JBI) Critical Appraisal tool.Data sourcesPubMed, Google Scholar and Advanced Google were searched up to the end of February 2021.Eligibility criteria for selecting studiesPublication status, publication language, type of study participants and the type of article were used to screen the article.Data extraction and study quality assessmentAll reviewers collected data independently and merged them together. A tool called the JBI Meta-Analysis of Statistics Assessment and Review Instrument was used to assess the quality of each research article. The assessment was performed by two reviewers.ResultA total of 16 research articles were included in the review. The pooled level of good food handling practice was 50.72% with 95% CI (43.84% to 57.6%). Training (adjusted OR (AOR)=3.4, 95% CI (2.33 to 4.95)), attitude (AOR=3.62, 95% CI (2.23 to 5.85)) and medical check-up (AOR=5.12, 95% CI (2.93 to 8.95)) were identified as factors affecting good food handling practice with 95% CI at p<0.05.ConclusionThe level of good food handling practice among food handlers working in public food establishments of Ethiopia was very low compared with literature, and variables such as food handler training, attitude towards good food handling practice and the existence of regular medical check-ups were factors affecting good food handling practice. Provision of training that could change the attitude and regular medical check-ups for food handlers has to be in place.
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MITAKAKIS, T. Z., R. WOLFE, M. I. SINCLAIR, C. K. FAIRLEY, K. LEDER y M. E. HELLARD. "Dietary intake and domestic food preparation and handling as risk factors for gastroenteritis: a case-control study". Epidemiology and Infection 132, n.º 4 (9 de julio de 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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Bamidele Afolabi, Ismail, Abdul Mujeeb Babatunde Aremu, Ada Abaku, Shamsuddeen Suleiman Yahaya, Abdullahi Lawal Aliyu, Bashir Mansir Ango, Abdullahi Yusuf y Nnodimele Onuigbo Atulomah. "LOW LEVEL OF FOOD HANDLING PRACTICES AMONG FOOD-HANDLERS IN SELECTED RESTAURANTS IN GGABA KAMPALA, MAKINDYE DIVISION UGANDA: AN IMPLICATION FOR SAFTETY TRAINING AND REGULATION". International Journal of Advanced Research 9, n.º 08 (31 de agosto de 2021): 929–39. http://dx.doi.org/10.21474/ijar01/13346.
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Background: Food borne diseases remain a major global public health issue with increased morbidity and mortality associated with consuming contaminated food material mostly predicted by the food handlers level of hygiene during the course of food preparations.This study assessed the level of food-handling behaviors among food-handlers in selected Restaurants in Ggaba, Kampala and determined whether demographic characteristics predict the risk of food-borne diseases. Methodology: The study was a food vendor-based cross-sectional study employing a researcher administered questionnaire to capturepertinent data on the food handling practices among 286 randomly selected participants measured on a 4-point likert scale responses. The variable items were computed together using SPSS version 25 to assess the score levelreported using simple descriptive statistics and further binary categorization was done for all the variables to explore the demographic predictors of poor food-handling behaviors using logistic regression. Analysis of variance was used to test differences in the level of food-handling practices across demographic characteristics at a cut-off of (p≤0.05) level of significance. Results: It was found out that the level of safe food handling practices measured on 18-point reference scale reported a mean score of 6.62 (CI= 6.33±6.90)and SD of ±2.45, denoting 37% of the complete safe food-handling practices expected from the respondents. Categorically, the findings showed that less than half of the respondents (43.4%) displayed good safe food-handling behavior. Older respondents (≥ 61 years) and food-handlers with primary educational attainment among others insignificantly demonstrated the poorest scores for safe food-handling behaviors. It was further observed that male respondents displayed the lowest score for safe food-handling practices (F=4.039, p=0.045). Similarly, at bivariate level, male respondents are 1.8 times more likely to display poor food-handling practice compared to females (AOR=1.8, 95% CI=1.07±3.08) whereas at multivariate level, no significant demographic predictor was found out.The findings further showed that less than half of the respondents (41%)self-reported to initiate hand washing most of the timebefore handling food, while only 1 in every 3 respondentssometimes employ hand gloves during food-handling procedure, more than two-third of the respondents (71.7%) do not always put on a face mask while handling food. By gender, 71% of them were Females of 40 years of age or below and 4 out every 5 participants (89.5%) had primary educational attainment or below. Conclusions: The study indicated a poor and unsatisfactory low level of Food-Handling Practices among Food-Handlers in the region mainly predicted by the gender of the respondents, and raised the need for personalized health education and training on safe handling of food as well as improved sanitation and personal hygienein order to avert potential health threats to consumers.
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Susilo, Daniel, Julian M. S. del Rosario, Maria Elizabeth T. Navarro, Juan Carlos M. Smith y Intan Primadini. "Green Campaign of Food Waste Handling: Communicating the Food Sustainability". IOP Conference Series: Earth and Environmental Science 1097, n.º 1 (1 de octubre de 2022): 012009. http://dx.doi.org/10.1088/1755-1315/1097/1/012009.
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Abstract Several cities in Southeast Asia are dealing with a variety of issues related to food waste management. The rapid growth of fast food retail in Jakarta, Manila, and Bangkok has resulted in a high level of food waste. This food waste, if not properly processed, will be harmful not only to individual health but also to the environment. Food waste management, which is primarily the responsibility of retail companies, requires the use of effective strategies and tactics. Some of the tactics that can be used include increasing consumer awareness, changing the behaviours of corporate agents, and adjusting stores and items. Another strategic approach is to lobby the government to enforce food waste management regulations. The purpose of this study is to determine which communication channels are effective in communicating the dangers and environmental awareness of the impact of food waste, based on public perception in the Southeast Asian community. How do Southeast Asians handle food waste, manage food waste, and become aware of the dangers of food waste? This study employs a quantitative approach, with questionnaires distributed at random via Google Form to 400 respondents, including 198 Indonesians, 105 Filipinos, 73 Thais, and 24 Singaporeans. According to the study’s findings, the majority of respondents were aware of the food waste problem and took measures to address it effectively. The remaining respondents were already aware of the dangers posed by food waste, but chose to disregard the gravity of the situation. Some respondents, however, are completely unaware of their food waste. Another finding is that Singaporeans have the highest level of awareness in Southeast Asia, with more than 65 percent of Singaporeans aware of the environmental dangers posed by food waste.
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Fraser, E. E. y M. B. Fenton. "Age and food hardness affect food handling by insectivorous bats". Canadian Journal of Zoology 85, n.º 9 (septiembre de 2007): 985–93. http://dx.doi.org/10.1139/z07-086.
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Eating behaviour can vary with age, experience, and gender, as well as food hardness. This variation can contribute to intraspecific dietary differences and may result in variable definitions of optimal foraging and decreased intraspecific competition. We quantified feeding behaviour of insectivorous bats eating hard and soft mealworm-based food items based on the bats’ ability to consume and manipulate food items, consumption time, chew frequency, and total chews to consume. Adult Myotis lucifugus (LeConte, 1831) were more successful at both consuming and manipulating mealworms and consumed mealworms more quickly, with greater chew frequency and in fewer chews, than did subadults. Adults chewed mealworm viscera more frequently than did subadults but showed no differences in the other variables. Adult Eptesicus fuscus (Beauvois, 1796) consumed mealworms more quickly and with fewer chews than did subadults but showed no differences in the other variables. There were no differences between adult and subadult E. fuscus when consuming mealworm viscera. Male and female M. lucifugus did not differ significantly when eating either mealworms or mealworm viscera. There was no change in subadult consumption time of mealworms over the summer. Age-based differences in eating abilities may play a role in defining optimal foraging and dietary composition in insectivorous bats.
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Sanlier, Nevin y Ece Konaklioglu. "Food safety knowledge, attitude and food handling practices of students". British Food Journal 114, n.º 4 (13 de abril de 2012): 469–80. http://dx.doi.org/10.1108/00070701211219504.
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Aziz, Saidatul Afzan Abdul y Hayati Mohd Dahan. "Food Handlers’ Attitude towards Safe Food Handling in School Canteens". Procedia - Social and Behavioral Sciences 105 (diciembre de 2013): 220–28. http://dx.doi.org/10.1016/j.sbspro.2013.11.023.
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REDMOND, ELIZABETH C. y CHRISTOPHER J. GRIFFITH. "Consumer Food Handling in the Home: A Review of Food Safety Studies". Journal of Food Protection 66, n.º 1 (1 de enero de 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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Jorgensen, Virginia, Mark Ritson y Gary Tam. "Cantonese-style barbecue meat food safety in Vancouver Coastal Health". Environmental Health Review 62, n.º 4 (diciembre de 2019): 112–20. http://dx.doi.org/10.5864/d2019-025.
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Cantonese-style barbecue meat is a popular food sold by retail food establishments in the Vancouver Coastal Health (VCH) region. It involves considerable preparation and food handling. A suspected foodborne illness associated with consumption of Cantonese-style barbecue meat was investigated by VCH in 2010. A clinical specimen submitted by the complainant and food samples from the implicated food establishment tested positive for Staphylococcus aureus and its toxin. The food samples also contained other pathogenic bacteria. Repeated food sampling at this establishment showed similar findings and resulted in a Closure Order. To determine if these concerning microbiological results were isolated or were more widespread among Cantonese-style barbecue meat establishments, a study involving surveys, food sampling, educational workshops, and evaluation was conducted at 68 facilities within VCH. This case study provided valuable data that were not previously available about Cantonese-style BBQ meat products and their preparation and handling. Our detailed review of BBQ meat processes and the laboratory results confirmed that these are high-risk foods, and incorrect handling and sanitation practices can present a health risk to consumers. Knowledge retention and improvement in food handling practices by operators were not observed when evaluated 6 months after participating in educational workshops held at their facilities.
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HILLERS, VIRGINIA N., LYDIA MEDEIROS, PATRICIA KENDALL, GANG CHEN y STEVE DiMASCOLA. "Consumer Food-Handling Behaviors Associated with Prevention of 13 Foodborne Illnesses". Journal of Food Protection 66, n.º 10 (1 de octubre de 2003): 1893–99. http://dx.doi.org/10.4315/0362-028x-66.10.1893.
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To be effective in reducing the incidence of foodborne illness, consumers and food safety educators need information about behaviors that will decrease exposure to foodborne pathogens. A four-round Delphi technique was used to survey nationally recognized experts in food microbiology, epidemiology, food safety education, and food safety policy with the aim of identifying and ranking food-handling and consumption behaviors associated with 13 major foodborne pathogens. The food safety experts ranked behaviors related to keeping foods at safe temperatures as of primary importance in preventing illness caused by Bacillus cereus and Clostridium perfringens and of secondary importance in preventing illness caused by Staphylococcus aureus. The use of a thermometer to cook foods adequately was ranked as of primary importance for the prevention of illness caused by Campylobacter jejuni, Salmonella species, Escherichia coli O157:H7, Toxoplasma gondii, and Yersinia enterocolitica, with the avoidance of cross-contamination being ranked as of secondary importance for most of these pathogens. Hand washing was the top-ranked behavior for the prevention of shigellosis. The avoidance of certain foods that are likely to be contaminated was the top-ranked behavior for the prevention of illnesses caused by Listeria monocytogenes, Noroviruses, and Vibrio species. The expert panel's ranking of behaviors for the reduction of the risk of illness caused by major foodborne pathogens can enable consumers to make informed choices about food consumption and handling behaviors and can guide food safety educators in prioritizing their educational efforts.
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Alagiyawanna, Ajith, Pathirana AMAAP y ACA Silva P. "Effects of multiple interventions on the hygienic standards of food handling establishments". MOJ Public Health 7, n.º 6 (28 de noviembre de 2018): 297–302. http://dx.doi.org/10.15406/mojph.2018.07.00254.
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Background: Food hygiene has become a major issue in Sri Lanka despite having a national level programme on regular inspection of hygienic status of food handling establishments. The objectives of the present study were to assess the effects of multiple interventions on hygienic standards of food handling establishments. Methods: A quasi experimental study with an intervention and control group was conducted in two rural Medical Officer of Health areas. A sample of 133 food handling establishments from the intervention arm and a 140 from control arm were selected purposefully from eight clusters in each arm. For grading of food handling establishment (Health H800 revised) was used as the evaluation tool. Interventions included, strengthening multi-sectoral partnership, training for food handling establishment owners and workers, display of food hygiene rating at food outlets, and educating public on food hygiene rating system. The control areas continued the existing practices. Food handling establishments in both arms were assessed for pre and post intervention. Results: Significant improvements in hygienic standards of food handling establishments (p<0.02) were observed in the intervention area (58.5%) compared to the control area (41.5%) after the intervention. The mean difference in hygienic scores between intervention and control groups before and after the intervention was highly significant (p=0.0005). Conclusion and recommendation: Multiple interventions including display of food hygiene rating to public, training of food handlers and owners of food trading establishments, health education on food hygiene and strengthening multi-sectoral collaboration had significant improvement in hygienic standards of food handling establishments. It is recommended to carryout multiple interventions to improve hygienic standards of food handling establishments.
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Negassa, Belay, Zemachu Ashuro y Negasa Eshete Soboksa. "Hygienic Food Handling Practices and Associated Factors Among Food Handlers in Ethiopia: A Systematic Review and Meta-Analysis". Environmental Health Insights 16 (enero de 2022): 117863022211053. http://dx.doi.org/10.1177/11786302221105320.
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Background: The food handling practices of food handlers can have a significant impact on the hygienic status of the food. The aim of this study was to determine the prevalence and factors associated with hygienic food handling practices among food handlers in Ethiopia. Methods: PubMed, Science Direct, Google Scholar, and the Cochrane Library databases were used to find articles. Only cross-sectional studies that met the criteria for inclusion were considered. STATA version 16 statistical software was used to perform the meta-analysis. The study’s heterogeneity was determined using Cochrane Q test statistics and the I2 test. A random effect model was used to calculate the pooled prevalence of hygienic food handling practices. Results: To estimate the pooled prevalence of hygienic food handling practices in Ethiopia, 9 out of 33 reviewed studies were included. The prevalence of hygienic food handling practices was found to be 48.36% (95% CI: 39.74-56.99) in this study. Factors associated with hygienic food handling practices included; lack of food safety training (OR = 5.38; 95% CI: 1.71, 16.89), negative attitude (OR = 3.28; 95% CI: 1.50, 7.13), lack of access to handwashing facilities (OR = 4.84; 95% CI: 1.72, 13.65), lack of regular medical checkup (OR = 5.37; 95% CI: 3.13, 9.23), and lack of secondary education (OR = 2.51; 95% CI: 1.46, 4.32) among food handlers. Conclusion: In this study, the prevalence of hygienic food handling practices among Ethiopian food handlers was significantly low. Unhygienic food handling practices were attributed to a lack of food safety training, regular medical checkups, handwashing facilities, an unfavorable attitude toward food hygiene practices, and a lack of formal education. As a result, food handlers should receive ongoing food safety and hygiene training.
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CHEN, YUJUAN, YUFENG WEN, JIANGEN SONG, BAIFENG CHEN, LEI WANG, SHUSHU DING, LEI DING y JIAJIA DAI. "Food Handling Behaviors Associated with Reported Acute Gastrointestinal Disease That May Have Been Caused by Food". Journal of Food Protection 82, n.º 3 (27 de febrero de 2019): 494–500. http://dx.doi.org/10.4315/0362-028x.jfp-18-163.
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ABSTRACT Family food handling by women plays a key role in the risk of foodborne acute gastroenteritis. Nevertheless, the data indicating the association between women's food handling and foodborne disease has not been reported in the People's Republic of China. The purpose of this study was to determinate the status of food handling for women and the association between food handling behaviors and foodborne acute gastroenteritis. A cross-sectional survey was conducted from 1 September 2015 to 30 August 2016 in Anhui Province, China. Data on foodborne disease and food handling was collected via a questionnaire. Of the 630 respondents included in the study, 99 (16.0%) reported having experienced symptoms in the past 4 weeks of acute gastroenteritis that may have been caused by food. The following behaviors were prevalent in respondents: (i) infrequently boiling kitchen utensils to disinfect (70.6%); (ii) infrequently heating cooked food purchased from outside the home (64.3%); (iii) infrequently storing leftovers in the refrigerator (38.6%); and (iv) often purchasing stale raw vegetables, meat, and other ingredients (23.3%). Urban and rural respondents differed significantly in their answers to the food handling questions. Foodborne acute gastroenteritis was associated with the following behaviors: (i) infrequently heating milk (odds ratio [OR] = 2.587, 95% confidence interval [CI] = 1.396 to 6.458); (ii) infrequently heating leftovers stored in the refrigerator (OR = 16.967, 95% CI = 9.030 to 31.882); (iii) infrequently thoroughly heating kidney beans (OR = 3.524, 95% CI = 1.834 to 6.773); (iv) often storing raw and cooked meat in the same container (OR = 10.216, 95% CI = 5.109 to 20.431); and (v) often eating raw seafood (OR = 2.587, 95% CI = 1.424 to 4.700). Inappropriate food handling behaviors of women in the family are associated with foodborne acute gastroenteritis. Infrequent thorough heating and improper food storage are the most critical risk factors in foodborne acute gastroenteritis.
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Grandin, Temple. "Animal Handling". Veterinary Clinics of North America: Food Animal Practice 3, n.º 2 (julio de 1987): 323–38. http://dx.doi.org/10.1016/s0749-0720(15)31155-5.
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Fekadu, Yordanos, Mebrie Zemene Kinde, Gashaw Getaneh Dagnaw, Bereket Dessalegn, Haileyesus Dejene y Abebe Tesfaye Gessese. "Knowledge, Attitude, and Practices on Food Safety among Food Handlers Working in Public Food Service Establishments in Lemi Kura Subcity, Addis Ababa, Ethiopia". BioMed Research International 2024 (23 de enero de 2024): 1–14. http://dx.doi.org/10.1155/2024/2675894.
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Foodborne diseases, resulting from poor food handling and sanitation practices, are common public health problems globally. The primary contributing factors to potential foodborne disease outbreaks are often attributed to the poor perception and practices of food handlers regarding food safety. This study is aimed at assessing the knowledge, attitude, and practices of food handlers working in public food service establishments in Lemi Kura subcity, Addis Ababa, Ethiopia. A cross-sectional study was conducted from December 2022 to September 2023, involving 400 food handlers from 20 randomly selected public food service establishments. Data were collected using a structured interview-administered questionnaire and an observational checklist. The collected data were entered into Microsoft Excel and then transferred to SPSS version 20 for analysis. Descriptive statistics were employed to summarize the data, and Pearson’s chi-square test was used to evaluate the association of sociodemographic factors with the knowledge, attitude, and practices of food handlers towards food safety. Of the 400 food handlers, 65.5% had good knowledge about food safety. All food handlers were knowledgeable that washing hand before handling food will reduce risk of poisoning, bacteria are the main cause of food poisoning, and temperature plays a big role in bacterial growth. This study also revealed that 65.3% of the food handlers had good attitude towards food safety and 55.3% of food handlers had good food handling practice. Based on the observation, 38.5% of food handlers had good food handling practice. Taking training, age, and work experience of food handlers have statistically significant (P<0.05) association with good attitude towards food safety. Additionally, taking training, educational level, employment, and work experience of food handlers have statistically significant (P<0.05) association with good practice towards food safety. However, there was no statistically significant association between all sociodemographic factors and knowledge about food safety. Good knowledge and attitude were also associated with good food handling practices of the respondents. Based on the observation, there was a statistically significant association between employment status and good food handling practice. In conclusion, the findings suggest the necessity for implementing formal educational and training programs aimed at positively influencing the knowledge and attitude of food handlers, subsequently improving their food handling practices.
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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele y Rainer Stamminger. "Consumers impact on food quality under frozen conditions in Germany". British Food Journal 122, n.º 1 (30 de septiembre de 2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.
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Purpose More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed. Design/methodology/approach A representative online survey was carried out to investigate different aspects of consumer behaviour concerning frozen foods. Respondents (n=2,053) were questioned about their general handling habits regarding eight different food groups: fruit, vegetables, meat, fish, bread, pastries, ready-to-eat meals and leftovers. The focus was on freezing, pre-handling, packaging and thawing – depending on the age of those questioned and combined with best practice advice regarding quality storage of frozen products. Findings Most Germans have the opportunity to freeze food and keep their freezers full or medium loaded. Older participants act more efficiently towards quality storage, but more education about freezing and frozen storage would be generally helpful to maintain quality of frozen foods and increase utilisation of freezers, using their full preservation potential. Research limitations/implications No open questions were asked due to the scope of more than 2,000 participants, which, in retrospect, would have been instructive. Originality/value Consumer handling of frozen food in Germany was investigated in a representative way for the first time, covering age groups from 18 to 69 and household sizes from 1 to >4 people, focussing on eight major food groups.
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Cho, Tae Jin, Sun Ae Kim, Hye Won Kim y Min Suk Rhee. "A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time". Foods 9, n.º 10 (13 de octubre de 2020): 1457. http://dx.doi.org/10.3390/foods9101457.
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Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). Year 2010 was characterized by consumers’ risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they (1) did not wash/trim foods before storage, (2) thawed frozen foods at room temperature, and (3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the following aspects: (1) 70.0% of consumers divided a large portion of food into smaller pieces for storage, but few consumers (12.5%) labeled divided foods with relevant information, and (2) they excessively reused kitchen utensils. Whereas in Year 2019, more consumers (25.7%) labeled food and usage periods for kitchen utensils were shortened. Consumers usually conformed to food safety rules in both Year 2010 and 2019: (1) separate storage of foods, (2) storage of foods in the proper places/periods, (3) washing fruits/vegetables before eating, (4) washing hands after handling potentially hazardous foods, and (5) cooking foods and reheating leftovers to eat. Our findings provided resources for understanding consumers’ high-risk behaviors/perceptions at home, highlighting the importance of behavioral control.