Food Safety Awareness Research Articles

Characterization of Nontyphoidal Salmonella Isolates from Asymptomatic Migrant Food Handlers in Peninsular Malaysia

Asymptomatic Salmonella carriers who work as food handlers pose food safety and public health risks, particularly during food preparation, and this has serious implications for the disease burden in society. Therefore, we conducted a study to determine the number of Salmonella carriers in a migrant cohort in several food establishments in three major cities in Peninsular Malaysia. Sociodemographic data and stool samples were collected and analyzed using standard methods of detection and isolation. Antimicrobial susceptibility tests of the positive samples were also performed. A total of 317 migrant food handlers, originating from South and Southeast Asian countries, were recruited voluntarily. Nine (2.8%) stool samples were confirmed to be Salmonella positive. PCR serotyping and pulsed-field gel electrophoresis identified four serotypes as Typhimurium (n = 3), Corvallis (n = 2), Hadar (n = 1), Agona (n = 1) and two unknown serovars. Antimicrobial susceptibility tests revealed that all nine isolates were susceptible to amoxicillin-clavulanic acid, cefotaxime, ceftazidime, ceftriaxone, and gentamycin. However, seven isolates were found to be multidrug resistant to ampicillin, chloramphenicol, trimethoprim-sulfamethoxazole, sulfonamides, streptomycin, and tetracycline. This study highlights that carriers of nontyphoidal Salmonella exist among migrant food handlers, which poses a health risk to consumers through food contamination. Our results indicate a need for authorities to enhance food safety awareness in the migrant workers and to reevaluate current health screening methods to include preventive measure such as mandatory stool screening as part of the preemployment and routine health examinations.

Food security in Food & Beverage sector

The education level of people throughout the world increases food safety awareness is also increasing.

An Assessment of Knowledge and Self-Reported Behavior Regarding Food Safety Among Reproductive Age Women

Background: According to the WHO (2007), the increase in the incidence of food-borne diseases is a public health concern in both developed and developing countries. Objective of Study: The objective of the study was to: assess “Knowledge And Self-Reported Behavior Regarding Food Safety Among Reproductive Age Women.” Study Design: It was a cross-sectional descriptive epidemiological study. Setting: The study was conducted in three areas: Shadra Basti, Bahawalpur Outpatient departmentBVH, Bahawalpur Quaid-e-Azam Medical College Girls Hostel, Bahawalpur Duration: 15th January 2016 to 14th June 2016. Study Population: The study was conducted on females of reproductive age group. Sampling Technique: It is a non-probability convenience sampling. Sampling Size: According to the available time and resources, it was decided to take a sample of 150 women of reproductive age group. Tools of Data Collection: A questionnaire was designed, tested, finalized and then used for data collection. Our questionnaire consisted of three parts. The first part included questions about the socio-demographic profile, and the second part carried questions regarding knowledge and third comprised questions on self-reported behavior on food safety. Data Analysis: Data was coded and entered into SPSS version 21. Interpretation has been presented in the form of tables and figures. Results: The study found that 88.7% of respondents had good knowledge of food safety, whereas, 11.3% merely had satisfactory knowledge of food safety. The data collected from respondents revealed that only 39.3% respondents fell into the good category of practice / self-reported behavior regarding food safety. We found a statistically significant association (p = 0.001) between education of respondents and knowledge regarding food safety. There is a statistically significant association between respondent’s education (p = 0.009), respondent’s occupation (p= 0.043), and practice / self-reported behavior regarding food safety. Conclusion: The study found a significant correlation between education of the female and knowledge regarding food safety. Moreover, a significant correlation was found between education of the female, occupation of the female, family’s monthly income and self-reported behavior regarding food safety. Our results confirm the need for ongoing educational initiatives to improve the relatively low food safety awareness among reproductive age women. Information gained from this study can be utilized to formulate essential messages for many educational programs.

Consumers’ Preferences towards Meat and Meat Products with Traceability Systems in Klang Valley, Malaysia

Nowadays, consumers’ concerns towards food safety have significantly increasing and they tend to generally aware about their health. This concern has become particularly serious because of food scandal and countless cases that happened around the world. These scandals lead to negative effect and perception to consumers, food companies and also both supply and demand chain. There are a lot of strategies by agriculture food industries to increase food safety such as developed and implemented traceability systems among consumers. However, the awareness level towards traceability system among Malaysian consumers was low. The aim of this research is to determine consumers’ preferences towards meat and meat products with traceability systems in Klang Valley, Malaysia. This study was based on a quantitative approach and the primary data were collected using structured questionnaire via face to face interview with 503 respondents. Data collected were analyzed using descriptive analysis and chi square analysis. The results of the study indicated that majority of the consumers prefer to use traceability systems and they think traceability systems are important when buying meat and meat products. In addition, the results of chi-square analysis revealed that socio-demographics profile such as gender, race, marital status, educational level, income and household size has an association with respondent’s preferences towards meat and meat products with traceability systems. Traceability systems have the potential to be implemented if the government, meat producers, marketers, and retailers have a better understanding towards preference of consumers towards meat and meat products with traceability systems .It also allows them to start planning for the implementation of traceability system in near future as a strategy to improve their service which in line with the increasing of food safety awareness among consumers.

Food safety and food quality perceptions of farmers’ market consumers in the United States

The number of farmers’ markets in United States (U.S.) increased dramatically from 1775 markets in 1994 to 8476 markets in 2014. However, few studies have investigated consumers’ food safety perceptions toward products in farmers’ market or their impact on consumers’ purchasing behaviors. The objectives of this study were to understand consumers’ perception of food safety at farmers’ markets and to explore the role of food safety perception on their purchasing fresh produce at a farmers’ market. Analysis of covariance was used to investigate food safety perceptions at farmers’ market among different demographic groups. In addition, multiple linear regression was used to explore factors including consumers’ food safety perception and quality perception on their purchasing at a farmers’ market. The results from the ANCOVA indicated that millennial generation consumers perceived better food safety conditions at farmers’ markets. The linear regressions indicated quality perception and willingness to support local foods are primary reasons that consumers purchase products at farmers’ markets, while food safety perception is not significantly related to purchasing fresh produce. The results imply that consumers generally hold a positive food safety perception that may be in contrast to actual microbial safety of produce obtained from farmers’ markets. The results highlight an increasing need for consumer education specifically related to food safety awareness at farmers’ markets.

English

This study assessed various factors associated with poor compliance of street food vendors to safety measures in the Techiman Municipality with emphasis on the World Health Organization’s five keys to safer food policy. Two sets of questionnaires were designed to collect data from 150 respondents (140 food vendors and 10 officials of the Environmental Health and Sanitation Agency) in the Techiman Municipality. Data was collected based on the level of awareness, food hygiene/handling practices and effectiveness of regulatory bodies in the Techiman municipality. Overall, awareness of food hygiene was high (91.4%) and depended on vendor’s educational level (Chi-square = 7.810, P<0.05). The ability to maintain a clean food preparation area was generally poor. Most food vending sites (68%) were dirty and most respondents disposed of their waste in polythene bags (56.4%). Only a few food vendors washed their hands after scratching themselves (32%) or handling money (22%). Separation between raw materials from cooked food was also poor. Overall, 25% of the vendors always stored raw and cooked food separately, 29% stored them separately sometimes, while 47% did not. Food was however kept at safe at temperature 82%. The hygiene and safety of raw materials used in cooking was in doubt. Most food vendors (69%) considered price important and purchased cheap raw materials. Finally, the effectiveness of regulatory bodies was generally fair (50%). This might be a result of some challenges faced by regulatory bodies in terms of logistics and resources (90%) and also lack of cooperation from food vendors (10%). The study concluded that there is high awareness of food safety among food vendors in the Techiman municipality. Yet food hygiene and handling practices are poor. This might be due to challenges faced by food vendors in terms of finances (65.7%) and pressure from consumers (34.3%). There is also poor regulation by regulatory bodies which might also be due to a lack of logistics and resources (90%). Current regulations in the municipality regarding general food hygiene practices should be reviewed and strengthened to focus on a risk based approach. Key words: Compliance, food safety, food vendors, food hygiene.

Chinese consumers food purchasing behaviors and awareness of food safety

This study examines consumer food purchasing behavior and awareness of food safety in China. We surveyed a total of 1015 consumers in Nanjing and Beijing and the results showed that consumers with a lower level of education tend to be less concerned about certain food safety factors compared to those with a higher level of education. The respondents with higher food expenditures were also more concerned about food safety than those who spent less money on food. Women, families with children or elderly people were also more concerned. Consumers in the used sample preferred to buy food from a super-market; paid more attention to the expiration date on the food label, food color and the nutritional content of food products. Consumers had little knowledge of who was responsible for food safety in China; therefore educating consumers on who was responsible for food safety in China may help mitigate consumers’ concerns.

A comparative analysis of organic food products vs non organic food products in India

This research paper analyzes the comparative study of organic food products and non organic food products in India. Increasing use of chemicals, pesticides under intensive cultivation has destroyed the existing soil texture, plants and animals and human health. The access use of chemicals and antibiotics in inorganic food products has compelled the health conscious consumers to explore and support organic food in India. Standards vary worldwide, but organic food products in general practices that strive to cycle resources, promote eco-friendly environment, and conservation of biodiversity biodiversity. Organizations regulating organic food products may restrict the use of certain pesticides, chemicals and fertilizers in organic farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives. On other hand non organic food products are contained pesticides, herbicides, highly toxic chemical residues and Contaminated Sewage Sludge. This study reveals the fact that the organic food products are better in health, taste, and quality and rich in balance of vitamins and minerals than inorganically grown food. The eating of organic food considerably reduces the heart attacks, strokes, cancer, and many other fatal diseases. Therefore, the importance of organic food products has increased due to its environmental friendly methods and growing consumer awareness of food safety. The role of the Indian Government is critical in motivating the farmers switching over from inorganic food products to organic food products where organic food products are economically viable in India.

Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga, South Africa.

The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools-especially those located in rural settlements-were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.

Food safety knowledge and awareness of food handlers in school feeding programmes in Mpumalanga, South Africa

Food handlers working in school feeding programmes can play an important role in the prevention of outbreaks of foodborne diseases in schools. This research aims to investigate the food safety knowledge and awareness of food handlers working for the National School Nutrition Programme (NSNP), Mpumalanga, South Africa. A cross-sectional, quantitative research method was used and food handlers were interviewed using a structured questionnaire. A total of 440 food handlers from 147 randomly selected public schools participated in this survey. The vast majority (98.9%) of the respondents were females of 36 years and older with a high school education. Up to 91.4% of NSNP food preparation facilities did not have a hazard analysis and critical control points (HACCP) programme in place and about 93.2% of food handlers did not know about HACCP. Up to 60% of food handlers did not know the correct procedure for washing a cutting board after it had been used. In addition, 95.5% of the food handlers had never sanitized utensils and cutting surfaces after cutting up raw meat. Most food handlers of the NSNP are lacking in knowledge, awareness and attitude on many important aspects of microbial food safety hazards.

Food Hygiene's Knowledge, Attitudes and Practices between Urban and Suburban Adolescents

Abstract An independent samples t-test was conducted to examine whether there was a significant difference between urban and suburban about the impact of parental influences towards food hygiene practices. The test revealed that there are no statistically significant difference between urban and suburban (t = 0.779, df = 394.29, p > 0.001). Urban adolescents (M = 19.615, SD = 3.024) reported significantly equal with the overall parental influences suburban adolescents (M = 19.390, SD= 2.743). The result indicates that similar parental influences due to increased food safety awareness and information communication technology can be easily passed down to their children.

고등학생의 식품위생안전인식에 관한 연구 -충남지역을 중심으로

본 연구는 충남 지역 일반 고등학생과 특성화 고등학생의 식품위생안전인식을 알아보고 학교유형별 차별화된 식품위생안전교육의 필요성 제기와 기초자료를 제공하는데 목적이 있다. 연구 결과 일반 고등학생들은 특성화 고등학생들보다 유의적으로 식품위생 안전을 중요하게 생각하였으나, 일반 고등학생들보다 특성화고등학생들이 유의적으로 식품안전에 대한 정보를 얻기 쉽고, 안전한 식품을 고를 자신이 있다고 조사되었다. 학교유형별 차이 없이 우리나라에 판매 유통되는 농축산물에 대해서는 조사대상자의 50.5%가, 가공식품에 대해서는 49.3%가 안전성이 그저 그렇다고 응답하였고, 학교 내 식품위생 안전교육이 필요하다. 40.7%, 매우 필요하다는 17.2%의 학생들이 응답하였다. 특성화고등학생들(평균 3.17)에 비해 일반 고등학생(평균 2.81)들은 식품안전 교육을 충분히 받고 있지 않다고 응답하였고, 안전한 식품을 고를 자신이 있다는 학생은 '식품을 위생적으로 다룰 자신이 있다'(r=.662), '식품안전에 대한 교육을 충분히 받고 있다'(r=.504)와 양의 상관관계를 보였다. 본 연구 결과는 일반고와 특성화 고등학생들이 식품을 위생적으로 안전하게 고르고, 다룰 자신이 있도록, 차별화된 식품위생 안전교육이 필요함을 제언한다. The purpose of this study is to investigate the food hygiene and safety awareness of academic and specialized high school students, in order to provide basic materials characterization and demonstrate the need for differentiated food hygiene safety education by type of school in the Chungnam area. This study shows that the academic high school students attach more importance to Food Hygiene and Safety than the specialized high school students, but that the latter think it is easier get information about food safety and are more confident in choosing safe food than the former. Regardless of the type of school, 50.5% and 49.3% of the students believed that the safety of the agricultural and livestock products and processed food distributed for sale in the country is acceptable, respectively. 40.7% and 17.2% of the students answered that school food hygiene safety education is required and strongly required, respectively. Compared to the specialized high school students (average 3.17), the academic high school students (average 2.81) responded that they did not receive sufficient food safety education. Those students who were confident in choosing safe food showed a positive correlation with those who were confident in the hygienic handling of food (r = .662) and with those who have sufficient education on food safety (r = .504). We suggest that different food hygiene safety education is needed by academic and specialized high school students until they have sufficient confidence in the hygienic choosing and handling of food.

Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services

Food handlers demonstrate an awareness of food safety but generally fail to translate that knowledge into safe practices. Optimistic bias can explain this phenomenon. Optimistic bias is a psychological phenomenon in which people believe they are less likely to experience adverse events than others. In this case, optimistic bias can negatively influence food safety. This study aims to verify the existence of optimistic bias and associated factors in food handlers who work in institutional food services. A total of 200 food handlers from 23 establishments in the state of Sao Paulo, Brazil, were recruited for this study. A structured questionnaire was used to determine the socio-demographic profile of food handlers and their frequency of training, food safety knowledge and risk perception. The food handlers indicated the risk of themselves and their peers causing a foodborne disease. Responses were provided on a structured seven-point scale ranging from highly unlikely (1) to extremely likely (7). The difference between their levels of risk perception indicated an optimistic bias. Most food handlers were female (73%) and trained (95%). The average knowledge score in food safety was 67%. Optimistic bias was identified in all situations studied, i.e., regardless of the parameter of comparison (internal or external peer) or the type of labor (generic or specific practice). Knowledge was higher in the group with a high education level (p = 0.02) but was not related to training, age or optimistic bias. An overly optimistic food handler can overlook some protocols and contaminate the food. Foodborne disease in institutional food services can lead to significant financial losses for the company due to absenteeism and reduced productivity.

Consumer trust in organic milk of different brands: the role of Chinese organic label

Purpose – Organic certification system became important means to restore consumer confidence in China. The purpose of this paper is to focus on consumer trust in organic milk of different brands and its influencing factors. Design/methodology/approach – The data were collected from 876 randomly selected consumers in Shandong Province, China. And an ordered logistic model was established to analyze influencing factors of consumer trust. Findings – Chinese consumers generally lack trust in organic milk. Consumer trust for different brands of organic milk was different, and was not high in general. Various factors, namely, age, education years, food safety awareness, evaluation of government regulation policy, evaluation of organic milk price, and purchase convenience, have a significant impact on consumer trust. Factors, such as income, environmental protection consciousness, and risk consciousness, are not significant. Originality/value – This research is of academic value and of value to policy makers and suppliers. Government should promote institutional arrangement and strengthening supervision in production, certification, and circulation of organic products. Organic suppliers should implement reliable marketing strategy, such as correct pricing, and build a more extensive and convenient distribution network.

Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam

This study had the major objective of evaluating the food safety knowledge, attitudes and practices of consumers and vendors of street foods in Ho Chi Minh City (MCMC), Vietnam. There were three main surveys performed in this study. A total of 120 consumers and 40 street food vendors from four districts [Binh Thanh (BT), Thu Duc (TD), district 3 (D3) and district 8 (D8)] in HCMC contributed to the study on a voluntary basis. The surveyed consumers had adequate levels of food safety knowledge and attitudes. No significant difference (p > 0.05) occurred between the food safety knowledge levels of the consumers on the basis of gender. However, significant differences (p < 0.05) occurred on the basis of age, education level, food safety training status and location. In contrast, the street vendors had poor food safety knowledge and attitude levels. No significant differences (p > 0.05) were observed in the food safety knowledge levels of the vendors on the basis of gender and age. However, significant differences (p < 0.05) were found on the basis of food safety training status and education level. It was also noted that the vast majority (95%) of the vendors had not received any food safety training. With regards to the practices, it was determined that 52.5% of the vending sites were open air stands without any protection from the sun, wind and dust. 52.5% the vending stalls had no direct access to potable water, while 47.5% did not have adequate hand washing facilities and a further 30% lacked proper waste water and food disposal facilities. In addition, 52.5% of the vendors did not separate raw, partially cooked food and cooked food products. These findings highlighted that street food vendors in HCMC generally have poor food handling practices and most are operating under unhygienic conditions. These results should provide the Vietnamese government with even more reasons to increase their current efforts to improve the safety of street foods and food safety awareness of the consumers.

Interplay of Socio-Cultural and Environmental Factors on Microbial Contamination of Food in Samaru, Kaduna State, Nigeria

In most disadvantaged communities in Northern Nigeria, adolescent girls engage in economic activities so that they can save money for household items to be bought for them when they are given out for marriage. Child marriage is marriage before age 18. Food safety awareness, knowledge and practices among food vendors is affected by interplay of factors. Teenagers engage in hawking food without understanding food-related risks for the preservation of their health and the health of others. Hence food vendors should be given the time, tools and training necessary to facilitate proper food handling practices at all times.

An evaluation of British Columbia’s guideline for the sale of foods at temporary food markets in allowing the sale of potentially hazardous food

&#x0D; Background and the purpose: British Columbia’s Guideline for the Sale of Foods at Temporary Food Markets is a document that Environmental Health Officers’ (EHOs) and farmers’ market managers will have to consult with when determining what food products are allowed to be sold in farmers’ markets. This guideline plays a vital role because it indirectly influences EHOs’ and farmers’ market managers’ judgments and the public’s risk exposure to potentially hazardous foods (PHFs) in farmers’ markets. It is necessary to evaluate and compare BC’s guideline with other provinces’ to see where it sits in the spectrum with respect to its permissibility in allowing the sale of PHFs in farmers’ markets, perhaps contributing to the further revision or development of the farmers’ markets guideline or policy. Methods: An online Google Docs survey consisting of 20 questions was created to ask farmers’ market managers from British Columbia and other provinces in Canada whether their farmers’ markets allow the sale of the five food types: poultry, shell egg, sauerkraut, unpasteurized juice/cider and cheese and how these foods are handled and stored. Results: There were 56 farmers’ market managers who participated in this survey (46% from BC and 54% from outside BC). Chi-square results had p-values greater than 0.05 for all the five surveyed categories. Two-tail t test results had p-values less than 0.05 in the raw poultry and sauerkraut categories. Discussion: Although no association between the location of farmers’ markets in Canada and the sale of the five surveyed food categories, BC farmers’ market managers disallowed the sale of raw poultry and unpasteurized juice more often than markets outside BC whereas fewer BC farmers’ market managers disallowed the sale of eggs and cheese when compared to markets outside BC. A significant difference in the handling and storage practices of raw poultry and sauerkraut was identified between farmers’ market managers in BC and outside BC. Also, BC’s managers were shown to have safer food handling practices to raw poultry, sauerkraut and unpasteurized juice than managers from outside BC. Conclusion: The types of foods sold in BC and outside BC appeared similar as this survey found no differences between the five surveyed PHF categories allowed for sale. However, handling practices of these foods did vary, and that might be associated with guidelines, or with farmers’ market manager knowledge. Of concern, BC farmers’ market indicated that eggs and juices were sourced and made on farms. These two categories required more attention and food safety awareness from both EHOs and farmers’ market managers. Overall, the survey responses reaffirmed that review and approval for the sale of potentially hazardous food from EHOs and scrutiny from farmers’ markets managers must be in place to ensure public’s safety as well as minimizing public’s risk exposure to improperly handled PHF sold in farmers’ markets.&#x0D;

Evaluation on home storage performance of table grape based on sensory quality and consumers' satisfaction.

With continuous rise of table grapes consumption and increased public awareness of food safety, the quality control of grapes in storage after purchase is not sufficiently examined. Home storage constitutes the last and important stage in grape supply chain. Literature review shows that few researches on grape quality focus on the home storage stage compared with numerous researches reported on the quality control during postharvest and transportation process. This paper reports the performance evaluation of grape quality at home storage and consumers' satisfaction using integrated sensory evaluations. The internal attributes, including Texture, Taste and Odor of the table grapes and the appearance indices, Color and Cleanliness are examined. Key results show that during home storage, all the internal attributes decrease rapidly as time goes on, and cleanliness and color appear to be deteriorating in a lower speed. A comprehensive quality index was created to measure the quality of table grape which has high correlation with the Overall acceptability perceived by consumers.

Food safety awareness and practices by home makers in Bhubaneswar city

Food safety, an increasingly important public health issue refers to the conditions and practices that preserve the quality of food to prevent contamination microbes or toxic chemicals resulting in food borne illness. Ensuring food safety at the household level is well accepted and an understanding of the status of the food handling knowledge and practices is needed. The aim of the present study was to examine knowledge and practice related to food safety among women responsible for preparing food at the home level. 110 women of Bhubaneswar city were selected as the sample for the study and assessed by using a structured questionnaire. The study showed that the respondents lack food safety knowledge. As per personal hygiene, though 84.5 per cent women adopt hand washing before cooking only 11.8 per cent did it with soap/sanitizer. The study showed women needed educational programmes and counselling to adopt hygienic food handling practices.

De novo sequencing and comprehensive analysis of the mutant transcriptome from purple sweet potato (Ipomoea batatas L.)

Purple sweet potatoes, rich in anthocyanin, have been widely favored in light of increasing awareness of health and food safety. In this study, a mutant of purple sweet potato (white peel and flesh) was used to study anthocyanin metabolism by high-throughput RNA sequencing and comparative analysis of the mutant and wild type transcriptomes. A total of 88,509 unigenes ranging from 200nt to 14,986nt with an average length of 849nt were obtained. Unigenes were assigned to Gene Ontology (GO), Clusters of Orthologous Group (COG) and Kyoto Encyclopedia of Genes and Genomes (KEGG). Functional enrichment using GO and KEGG annotations showed that 3828 of the differently expressed genes probably influenced many important biological and metabolic pathways, including anthocyanin biosynthesis. Most importantly, the structural and transcription factor genes that contribute to anthocyanin biosynthesis were downregulated in the mutant. The unigene dataset that was used to discover the anthocyanin candidate genes can serve as a comprehensive resource for molecular research in sweet potato.