Food Cleanliness Research Articles

Sustainable utilization of cultivated land resources based on "element coupling-function synergy" analytical framework: A case study of Guangdong, China

Solely focusing on the agricultural production function of cultivated land resources is not conducive to the various demands for meeting the UN's Sustainable Development Goals. Recognizing the multifunctionality of cultivated land and understanding the interrelationships between individual functions are crucial for the rational planning and utilization of resources. This paper introduces an "element coupling-function synergy" analytical framework for the sustainable utilization of cultivated land resources. The proposed framework is based on the causal relationships between elements and functions within the cultivated land system. Subsequently, a causal Bayesian belief network was constructed to identify trade-offs and synergies among multiple functions of cultivated land resources in Guangdong, China. The findings reveal trade-offs between food cleanliness and food production/social security, and synergistic relationships among food production, social security, and ecological regulation, as well as among ecological regulation, habitat maintenance and landscape culture. The study area was divided into eight functional zones: Green Agricultural Zone, Agro-inputs Control Zone, Urban Agricultural Zone, Major Grain-producing Zone, Modern Agricultural Zone, Agro-ecological Preservation Zone, Agro-ecological Tourism Zone, Quality Improvement Zone. Multi-objective management plans were formulated for optimizing multifunctional relationships within each zone. The analysis result reveals the importance of nutrient conditions and ecological environments for the sustainable management of cultivated land. Consequently, specific policy recommendations are proposed accordingly. This paper may not only advance understanding of the multifunctionality of cultivated land but can also provide valuable insights for land-use planning to ensure the judicious and sustainable management of cultivated land resources.

KNOWLEDGE, ATTITUDE AND PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS IN LAFIA, NASARAWA STATE, NIGERIA

Most nations, including Nigeria, have large populations that consume street food, and most of those who would not otherwise be employed make a living by selling it. Because the majority of street sellers are underprivileged, illiterate, and care little to nothing about food safety and hygiene, serious worries about the safety of these meals have been growing. This study evaluated the actions, attitudes, and knowledge of food vendors in Lafia Town, Nasarawa State, with regard to food safety. A basic random sampling procedure was used to choose a sample of 261 respondents for a descriptive cross-sectional survey design. A methodical questionnaire was employed to gather information. Descriptive statistics (frequency percentage, mean, and standard deviation) were used to analyse the data, and Chi-square was used to test hypotheses at the 5% significance level. The research results revealed that the participants' average age was 39.20 ± 9.536. Considering the respondents' general level of knowledge, most of 234 (89.7%) have a good comprehension of the significance of safety of food. Most of respondents, or 230 (88.1%), indicated that vendors of food had a generally positive attitude on food cleanliness. The results demonstrated that the most of respondents, 163 (62.5%), practise good food hygiene. A few of the factors that the study found affected the food vendors' practices of food hygiene were: 100 (38.3), forgetting to follow food hygiene guidelines, 0 (0.0%), not having monitoring teams visit, 22 (8.4%), and not receiving regular scores to check the method of food preparation and how it is served. The respondents' attitude and knowledge levels did not significantly correlate (Fisher's exact 0.918 and p=0.338). According to the study, even though food vendors' knowledge, attitudes, and practices seemed adequate, there is still a need for all parties involved to put in place regulatory measures to guarantee that food vendors adhere to standards appropriate for the public consumption and to continuously raise public awareness of the need of observing food hygiene practices and outbreaks of food-borne illnesses, which are common in our society.

PERAN PEMERINTAH DAERAH TERHADAP PEREDARAN MAKANAN TIDAK SEHAT DAN BELUM SERTIFIKAT HALAL DI WILAYAH PARIWISATA ACEH


 
 
 
 
 
 
 Food is not just about halal and haram laws, but the quality (nutritional content) and effect of food on body health. Many diseases are caused by consuming foods that contain dangerous substances. So it is not surprising that the Prophet was very concerned about food issues. Good and halal food is food that is considered good by normal human instincts, or is considered good by all humans. For Muslims, there is one factor that is even more important, namely the relationship between whether food is halal or haram. Muslims are taught to eat clean and healthy food. Islam is very concerned about the source and cleanliness of food, how to cook, serve and eat food. that the regional government's efforts to deal with unhealthy food in the school environment have not been properly realized due to a lack of socialization and supervision from related parties, this is indicated by the fact that there are still many snacks in circulation that do not meet the standards stated in Minister of Health Decree No. 942/MENKES/SK/ VII/2003 concerning Guidelines for Hygiene Sanitation Requirements for Snack Foods and Law Number 36 of 2009 concerning Health and Government Regulation
 
 
 
 
 
 
 
 
 Number 28 of 2004 concerning Food Safety, Quality and Nutrition. In the view of Islamic law and Positive Law, the government is obliged to provide protection to all Muslim consumers from the distribution of unhealthy food and must be halal. Where the steps taken by the government are to make regulations relating to the protection of Muslim consumers against unhealthy and halal food products, there are no specific regulations that require every business to have a halal certificate.
 
 
 
 
 
 

Diagnostic des quelques parasites intestinaux chez les patients fréquentant l’Hopital Général de Reference de Kintambo à Kinshasa en RDCONGO

This study was focused on the diagnosis of some intestinal parasites in patients attending the General Reference Hospital of Kintambo. The results showed that, among the causative agents of these pathologies, protozoa were diagnosed in large numbers, with the genus Antamoeba. Helminths were dominated by Ascaris lumbricoides.These results confirm that intestinal parasitosis remains a public health problem in the Democratic Republic of Congo in general and in Kinshasa in particular.This situation is explained by the absence of personal hygiene (washing of hands, cleanliness of food), good management of faecal peril which had to go through the installation of latrines, sewers and treatment of waste water.

Sustainability of Food Safety in Malaysia: Analysis of Challenges, Threats and Solutions

Daily food intake needs to be refined by the community, particularly in terms of food safety. This is because unknowingly the consumed food is often exposed to food safety threats and risks causing harm to the body while the purpose of food is to provide and supply energy in order to carry on daily activities in life. Therefore, this study was conducted to discuss the threats and challenges of food safety that occur in Malaysia so that corrective actions can be taken while reducing the risk that can cause harm to individuals. This study was conducted as a qualitative study by applying inductive and deductive methods to analyse the data after information was collected through the literature review and content analysis approach. The study found that food safety in Malaysia is faced with various threats from various angles such as food poisoning, food contamination, food composition, labelling, food packaging, food quality, food cleanliness, the impact of food on health and more. In light of that, a chain-collaborative solution between the government, industry, and consumers that adheres to the concept of ?al?lan ?ayyiban must be implemented to ensure the supply of halal, clean, safe, quality, nutritious and healthy food.

Semantic Features-Based Discourse Analysis Using Deceptive and Real Text Reviews

Social media usage for news, feedback on services, and even shopping is increasing. Hotel services, food cleanliness and staff behavior are also discussed online. Hotels are reviewed by the public via comments on their websites and social media accounts. This assists potential customers before they book the services of a hotel, but it also creates an opportunity for abuse. Scammers leave deceptive reviews regarding services they never received, or inject fake promotions or fake feedback to lower the ranking of competitors. These malicious attacks will only increase in the future and will become a serious problem not only for merchants but also for hotel customers. To rectify the problem, many artificial intelligence–based studies have performed discourse analysis on reviews to validate their genuineness. However, it is still a challenge to find a precise, robust, and deployable automated solution to perform discourse analysis. A credibility check via discourse analysis would help create a safer social media environment. The proposed study is conducted to perform discourse analysis on fake and real reviews automatically. It uses a dataset of real hotel reviews, containing both positive and negative reviews. Under investigation is the hypothesis that strong, fact-based, realistic words are used in truthful reviews, whereas deceptive reviews lack coherent, structural context. Therefore, frequency weight–based and semantically aware features were used in the proposed study, and a comparative analysis was performed. The semantically aware features have shown strength against the current study hypothesis. Further, holdout and k-fold methods were applied for validation of the proposed methods. The final results indicate that semantically aware features inspire more confidence to detect deception in text.

The Effects of Haram Food on Human Emotional and Spiritual Intelligence Levels

Muslims are taught to eat clean and safe food. Islam is very concerned about the source and cleanliness of food, how to cook, how to serve, how to eat to how to dispose of leftovers. The concept of Islam in food is actually the same as the concept of Islam in other respects, namely the concept that maintains the safety of the soul, body, and mind. Halal food is allowed because it benefits the mind and body. Conversely, bad food is not allowed because it will damage the mind and body. The research method used was descriptive qualitative research methods. Data obtained from a variety of literature that discusses The Effects of Haram Food on Human Emotional and Spiritual Intelligence Levels, both in the form of books and journals. Data collection techniques by means of literature study, data analysis needed in library studies obtained from a number of references in the form of books, journals, encyclopedias, documents and others that are considered to have a relationship and can support the solution of existing problems.Data was analyzed by using qualitative data analysis techniques. Halal food and haram both have a big influence on someone's life, both influential for morals, peace of mind, and fulfillment of prayer. People who always fill themselves with halal food, then the morals will be good, his heart will be calm and his prayers will be answered. Conversely, people who fill themselves with haram food will be bad in character, their hearts will be sick, and their prayers will not answered.

Eating Clean: Anti-Chinese Sugar Advertising and the Making of White Racial Purity in the Canadian Pacific

ABSTRACT Between 1891 and 1914, western Canada’s largest sugar manufacturer – BC Sugar – constructed a racialized discourse of food cleanliness. This discourse argued that Chinese-made sugars were contaminated while Canadian-made sugars were clean. Through an analysis of this discourse, this article argues that BC Sugar constructed a purity/polluted binary that suggested that white consumers’ racial purity was threatened by Chinese-made sugars. It then links BC Sugar’s clean foods campaign to three broader trends. First, it illustrates that BC Sugar’s construction of pure versus polluted foods supported the effort to establish white supremacy in the Canadian Pacific. Second, it demonstrates that discourses of food purity enabled white settlers to construct bodily purity by the eating of so-called clean foods. Third, it argues that since contemporary discourses of food cleanliness rely on pure versus polluted metaphors, scholars must attend to the motivations driving today’s clean eating movement.

PENGEMBANGAN KULINER LOKAL SEBAGAI DAYA TARIK WISATA DI DILI, TIMOR LESTE

The development of tourism industry can provide opportunities for tourism products including culinary in Dili, Timor-Leste. This article aims to identify types of traditional foods, measure the perception of tourists on traditional food and formulate program to develop traditional food as culinary tourism. Data collection for this article used direct field observation, interviews and documentation study, while data analysis used SWOT matrix. The results of this article revealed that in Dili there were several types of traditional food such as Saboko, Tukir, Kulu tunu or Kulu Gisa could be developed as culinary tourism. In regard to tourist perception on traditional food processing while good on quality of traditional food, food cleanliness and quality of restaurant service. Several programs conducted by the government to develop traditional food are human resource quality improvement, creating market for traditional food, identification of potential local products in each district and assessment of traditional foods.The restaurant owners also develop several programs such as menu adjustment, creativity in traditional food processing, and promotion.

Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia

This study was aimed to measure the basic knowledge on food safety and food handling practices among migrant food handlers as these information is scarce in Malaysia. A cross-sectional study was conducted face-to-face amongst 383 migrant food handlers from three major cities in Peninsular Malaysia through questionnaire. Socio-demographic information of all respondents was collected. Questions on food safety knowledge (i.e. food cleanliness and hygiene, symptom of foodborne illnesses and foodborne pathogens) and food handling practices were assessed. The compiled data were analyzed by using the Statistical Packages for Social Science (SPSS) 16.0. Overall, migrant food handlers had poor level of knowledge on food safety with an average food handling practice. Significant effects were observed between respondents’ food safety knowledge and socio-demography (country of origin and educational level) and two factors namely; respondents’ nationality and attendance at food training programs showed significant associations with their food handling practices. Multiple logistic regression analyses revealed that attendance at food training programs was a significant and independent predictor of the respondent’s food handling practice. The study’s findings highlighted issues with regards to the extent of knowledge acquisition on food safety and hygiene by migrant food handlers. Therefore, this warrants improvements not only in the better delivery methods of training modules but also tight enforcement of attendance at the programs by the respective authorities.

The Management of Food Sanitation Standards for Wayside Food Entrepreneurs, Bangkok

The objectives of this study included: [i] to study the wayside food entrepreneurs’ perception towards Bangkok Food Sanitation Standards and trainings; [ii] to investigate behavior of wayside food entrepreneurs in alignment with Bangkok Food Sanitation Standards; and [iii] to explore consumers’ opinions towards influential factors in making a decision to buy wayside foods. The findings revealed that most wayside food entrepreneurs acknowledged the authority's food standards examination program and perceived the program as beneficial, yet only a minority received food sanitation standards trainings. The wayside food entrepreneurs’ behavior was in compliance with some key performance indicators of the Bangkok Food Sanitation Standards, such as safe food handling, buying only foods materials and seasoning with Food and Drug Administration Labeling, food covering, serving drinking water and types of beverages served to consumers. On the consumer side, food cleanliness, food certificates and creditability were found to have an influence on their food buying decision.

IPA기법을 활용한 해양스포츠이벤트 관광지 매력성에 대한 중요도와 만족도의 차이분석

The purpose of this study was to verify the analysis of differences between importance and satisfaction of destination attractiveness for the national marine sports games using IPA method. By doing so, this study aimed to utilize the result of study for a practical marketing strategy in operating and establishing Korean marine sports market circumstances. The participants of this study consisted of 328 who were participated in marine sport event (yacht, fin-swimming, canoe, triathlon and so on) of 9th national marine sports games. Samples were extracted by convenient sampling method. A total 328 questionnaires were collected in this study except data which did not respond or trustless responded. In data processing, Cronbach's <TEX>${\alpha}$</TEX>, frequency analysis, paired t-test and Importance-Performance Analysis were performed through SPSS 20.0. The results were as follows. First, I quadrant included Programs Multiplicity, Pamphlet, Stand preparations, Food Cleanliness, Effective Progress, Guide Know-How, Food taste. Third, II quadrant included Pre-Publicity, Internet Information, Proper Food Price, Shade Facilities, Convenient Parking, Restroom Cleanliness, Number of Restroom, Safety Facilities. Fourth, III quadrant included Entertaining Program, Number of Guide, Local Culture, Game Progress, Directional Sign. Fifth, IV quadrant included Performance Program, Well-Matched Event, View Distance, Various Food.

Health Protection Branch Standards and Guidelines for Microbiological Safety and General Cleanliness of Food - An Overview (Part 2.)

Health Protection Branch Standards and Guidelines for Microbiological Safety and General Cleanliness of Food - An Overview (Part 2.)