Hygiene Of Food Handlers Research Articles

Avaliação das condições de higiene dos carrinhos ambulantes de água de coco comercializada em Brasília - DF

O consumo da água de coco verde comercializada em carrinhos ambulantes no país é crescente e significativo, colocando em risco a saúde do consumidor. O presente estudo objetivou avaliar as condições de higiene da comercialização de água de coco feita por carrinhos ambulantes na cidade de Brasília, Distrito Federal. Os principais aspectos analisados foram às condições de higiene dos manipuladores, condições das instalações dos carrinhos ambulantes e de conservação e higienização dos utensílios utilizados para a comercialização da água de coco. Com base na RDC nº. 216 – BPF a pesquisa revelou fatores como: a falta de condições para a higienização de utensílios, a deficiência quanto à manipulação, a falta de informação básica de educação sanitária dos comerciantes e inadequada conservação e armazenamento dos produtos. Conclui-se que os carrinhos ambulantes que comercializam água de coco não possuem as condições básicas para o correto controle higiênico-sanitário.

Hygienic food handling behaviors: attempting to bridge the intention-behavior gap using aspects from temporal self-regulation theory.

An estimated 25% of the populations of both the United States and Australia suffer from foodborne illness every year, generally as a result of incorrect food handling practices. The aim of the current study was to determine through the application of the theory of planned behavior what motivates these behaviors and to supplement the model with two aspects of temporal self-regulation theory--behavioral prepotency and executive function--in an attempt to bridge the "intention-behavior gap." A prospective 1-week design was utilized to investigate the prediction of food hygiene using the theory of planned behavior with the additional variables of behavioral prepotency and executive function. One hundred forty-nine undergraduate psychology students completed two neurocognitive executive function tasks and a self-report questionnaire assessing theory of planned behavior variables, behavioral prepotency, and intentions to perform hygienic food handling behaviors. A week later, behavior was assessed via a follow-up self-report questionnaire. It was found that subjective norm and perceived behavioral control predicted intentions and intentions predicted behavior. However, behavioral prepotency was found to be the strongest predictor of behavior, over and above intentions, suggesting that food hygiene behavior is habitual. Neither executive function measure of self-regulation predicted any additional variance. These results provide support for the utility of the theory of planned behavior in this health domain, but the augmentation of the theory with two aspects of temporal self-regulation theory was only partially successful.

Predicting hygienic food handling behaviour: modelling the health action process approach

PurposeThe purpose of the current paper is to investigate the determinants of hygienic food handling behaviour using the health action process approach (HAPA) and to examine if the volitional components of the model or the addition of past behaviour could explain additional variance in behaviour.Design/methodology/approachA prospective four‐week study investigating the predictive ability of HAPA variables and past behaviour was used. At time 1, 109 participants completed self‐report questionnaires regarding their action self‐efficacy, risk awareness, outcome expectancies and intentions to hygienically prepare food and past behaviour. At time 2, participants returned a follow‐up questionnaire, which measured behaviour, planning, maintenance and recovery self efficacy. Structural equation modelling was used to compare three versions of the HAPA model.FindingsThe first model showed that intention was a significant predictor of behaviour explaining 40 per cent of the variance and was the best fit. The second model, which included the volitional components of the HAPA model, did significantly increase the proportion of behaviour explained. The third model, which included past behaviour, increased the variance explained but was not a superior fit to the previous two models.Practical implicationsThe results of this study confirm that aspects of the HAPA may be useful in determining hygienic food handling behaviour. However, volitional variables do not appear to be important in this behaviour. The implications of this for future research and interventions are elucidated.Originality/valueThe current study is one of the first to use the HAPA model to predict hygienic food handling behaviour.

An outbreak ofSalmonellaParatyphi A in a boarding school: a community-acquired enteric fever and carriage investigation

Salmonella Paratyphi A (SPA) is rapidly becoming a common cause of enteric fever in South East Asia. A large outbreak of SPA occurred in a boarding middle school in China in 2004. There were 394 suspected cases; 95·5% were students. The highest incidence was in the youngest children (7th grade). Forty-four of 151 (29%) blood cultures and 4/54 (7·4%) rectal swabs were positive for SPA; three were from kitchen workers. The geometric mean levels of serum IgG anti-lipopolysaccharide (anti-LPS) from patients was higher than from healthy individuals [35·25 vs. 5·20 ELISA units (EU), P<0·001]. A kitchen worker with a positive rectal swab, negative blood culture and a high level of serum IgG anti-LPS (529·65 EU), was identified as a possible SPA carrier. No SPA was isolated from water or food samples. A survey of students' habits indicated drinking unboiled water as being the main reason for contracting the disease. Hand washing was the second most important factor. A food handler with possible SPA carriage could also have been a risk factor. Attention to maintaining a safe water supply, enhancing food-handler hygiene and proper hand washing can help to prevent similar outbreaks in the future.

SEGURANÇA ALIMENTAR DO QUEIJO MINAS ARTESANAL DO SERRO, MINAS GERAIS, EM FUNÇÃO DA ADOÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO

The production of Minas Traditional Serro Cheese without the Good Manufacturing Practices compromises the quality of the product, offering risks to consumer’s health. Aiming to identify the main points of contamination of the milking and cheese manufacturing process and their correlation with the microbial contamination, a structured questionnaire about the hygienic and sanitary conditions of cheese production was applied to cheese producers. In addition, samples of cheese were collected and analyzed for coliforms 30oC, Escherichia coli , Staphylococcus aureus , and aerobic mesophilic bacteria. The points identified, presenting correlation with microbiological analysis, were insalubrity of the place where the cheese was manufactured, presence of domestic animals, and the hygiene of food handlers. It is essential to qualify producers to adopt corrective and preventive measures to minimize or avoid contamination of the Minas Traditional Serro Cheese. KEY-WORDS: Minas Traditional Serro Cheese; Staphylococcus aureus ; Escherichia coli .

Data mining for recognizing patterns in foodborne disease outbreaks

This paper introduces a new methodology for discovering patterns in foodborne disease outbreaks using a data-driven approach. Specifically, our approach uses three data mining methods, namely attribute selection, decision tree learning, and association rule discovery, to extract previously unknown and meaningful patterns that connect specific types of foodborne diseases outbreaks with associated foods vehicles and consumption locations. We use this approach to study the four most common disease causing etiologies in the Center for Disease Control (CDC) database of foodborne disease outbreaks in the year 2006, namely Salmonella enteritidis, Salmonella typhimurium, Escherichia coli, and Norovirus. The analysis reveals numerous patterns of how each of these outbreaks types relates to specific foods and locations. The discovery of such patterns in foodborne disease outbreak data can be very useful is determination and implementation of suitable intervention techniques. In particular, if the associations between different food types and consumption locations are known then custom intervention techniques including specific training methods can be designed to train individuals in hygienic food handling, preparation, and consumption practices.

The sanitary condition of food and drink establisment in Awash-Sebat Kilo town, Afar region, Ethiopia

Abstract This study was aimed to explore the status and factors affecting food hygiene practice among food and drink establishments using a descriptive cross-sectional study among all existing food establishments in Awash Sebat Kilo, Afar Region, in the month of December 2003. A total of 66 were studied, among which fifty (76%) of them were involved in rendering food and drink services. Sixty (91%) were found to use public water taps at the time of the study, while 52 (81%) were found to have some kind of latrines. Basic sanitary practices in liquid and refuse management, soiled dish and drinking cups washing were grossly inadequate in at least 25% of them. Personal hygiene of food handlers was observed in very poor status. It is concluded that the sanitary conditions of studied subjects required strict follow up for the provisions of sanitary codes. [Ethiop.J.Health Dev. 2006;20(3):201-203]

Hygienic food handling behaviours. An application of the Theory of Planned Behaviour

It is estimated that 5.4 million Australians get sick annually from eating contaminated food and that up to 20% of this illness results from food handling behaviour. A study was undertaken to investigate the efficacy of the Theory of Planned Behaviour (TPB) including past behaviour in predicting safe food handling intention and behaviour. One hundred and nine participants completed questionnaires regarding their attitudes, perceived behavioural control (PBC), subjective norm, intentions and past behaviour. Behaviour was measured 4 weeks later. The TPB predicted a high proportion of variance in both intentions and behaviour, and past behaviour/habit was found to be the strongest predictor of behaviour. The results of the present study suggest interventions aimed at increasing safe food handling intentions should focus on the impact of normative influences and perceptions of control over their food handling environment; whereas interventions to change actual behaviour should attempt to increase hygienic food handling as a habitual behaviour.

Outbreak of gastroenteritis in Tibetan transit school, dharamshala, Himachal Pradesh, India, 2006

Background:On 28th June, 2006, 55 cases of the gastroenteritis were reported among the hostellers of the Tibetan Transit School, Dharamshala. We investigated the outbreak to identify the source, propose control and preventive measures.Materials and Methods:We defined a case of the gastroenteritis as the occurrence of more than three smelly loose motions between 28th June to 2nd July, 2006 among some sections of the resident hostellers. We determined age and sex specific attack rate. We hypothesized it as a food borne beef meat outbreak. We conducted the case control study and collected the information about the food items consumed inside and outside the hostel at dinner using the standardized questionnaire. We calculated floor wise incidences of four hostels, odds ratios and attributable fractions. We interviewed food handlers. We lifted the seven rectal stool, four water and three samples from floor, kitchen and meat chopper room for culture and sensitivity.Results:116 cases patients of 802 hostellers met the case definition. The maximum attack rate (16%) was in the youngest group (15-20yrs) and nil in staff and 31-40 years age group with 5 overall attack rate as 14%. Sex specific attack rate was more (18%) in females. The floor wise incidences of the case patients were the highest in 2nd and 3rd floors, occupied by the youngest group. The median age was 20 yrs (Range 17-40 yrs). The most common symptoms were watery diarrhea (71/116, 61%) and bloody diarrhea-(45/116, 39%); abdominal pains-(87/116, 75%). Of the six food/water items examined, the food specific attack rate was highly statistically significant in the beef meat eaters (82% with PAF 71%), and Odds Ratio 19.19 (95% C.I. as 9.3-140). The food handlers & their cooking conditions in the kitchen were unhygienic. The food was not available for testing. Escherichia coli were detected in the samples from rectal stools, kitchen and meat chopper room. No fatality was reported.Conclusion/Recommendation:The beef meat purchased from outside was implicated for the explosive common source outbreak. The school authorities were counseled for hygienic food handling.

Survey of domestic food handling practices in New Zealand

The purpose of this survey was to obtain information on the domestic meat and poultry handling practices of New Zealanders in order to support the development of quantitative risk models, as well as providing data to underpin food safety campaigns to consumers. A sample of 1000 New Zealand residents, over 18 years of age, were randomly selected from the electoral roll and asked to participate in a national postal food safety study during 2005. Three hundred and twenty six respondents completed and returned questionnaires containing usable answers, and most of these respondents ‘always’ prepared the main meal within the household. The majority of meat (84.6%) and poultry (62.9%) purchased by New Zealanders was fresh (rather than frozen), and most consumers (94.4%) claimed that the time taken from food selection to reaching their home was 1 h or less. The majority (approximately 64%) of fresh meat and poultry was frozen in the home and the most favoured method of thawing was at room temperature for up to 12 h. The most common time period for storing cooked or raw meat and poultry in domestic refrigerators was up to 2 days. Most survey respondents preferred their meat and poultry to be cooked either medium or well done. The most popular cooking method for chicken was roasting or baking, while most respondents preferred to pan-fry steak/beef cuts, minced beef or sausages/hamburgers. The potential for undercooking was greatest with pan-fried steak with 19.8% of respondents preferring to consume this meat raw or rare. In answer to questions relating to food handling hygiene practices, 52.2% of respondents selected a hand washing sequence that would help prevent cross contamination. However, it was estimated that 41% and 28% of respondents would use knives and kitchen surfaces respectively in a manner that could allow cross contamination. The data in this survey are self-reported and, particularly for the hygiene questions, respondents may report an answer that they perceive as being correct rather than reflecting their actual behaviour. Nevertheless, the data on food processing, transport, storage and cooking preferences represent useful inputs into the assessment of food safety along the meat and poultry food chains.

Oral fecal parasites and personal hygiene of food handlers in Abeokuta, Nigeria.

Ingestion of infective eggs and cysts of faecal orally transmissible parasites has been linked with the level of environmental and personal hygiene. The possibility of contamination of food with eggs and cysts by infected food vendors has also been recorded. This study was aimed at assessing the prevalence of parasites with direct transmission and the level of hygiene among food vendors. Stools of randomly selected food vendors selling in schools and streets in Abeokuta were examined for ova and cysts of parasites using formo-ether concentration method. Questionnaires, interviews, and field observation were also used to assess the activities of food vendors. Ninety-seven (97%) percent of the food vendors were infected with one or more faecal-orally transmissible parasites while 3% were free from such parasites; Parasites observed were Entamoeba histolytica with a prevalence of 72% Ascaris lumbricoides (54%), Enterobius vermicularis (27%), Trichuris trichiura (24%) and Giardia duodenalis (13%). School food vendors recorded lower prevalence of infection (92%) than the street food vendors (98.7%) (P>0.05) Fifty-two percent (52%) of the food vendors have dewormed in the last four years; Eighty percent (80%) of this were school food vendors. Infections with helminthes were recorded in 63.5% of the dewormed food vendors. Food vendors involved in child care activities were found to be more infected than those not involved in such activities. Toilet facilities available to the vendors were mainly pit latrine and other related structure (75%) while 25% had access to water system closets. During hawking, dung hills were majorly used for defaecation. Hand washing after defaecation did not include the use of soap in the few vendors that were involved in hand washing. There is need to enact food handling policies and implementation of such policies ensured in order to reduce transmission of oral faecal parasites.

Consumer food safety knowledge

PurposeConsumers have an important role to play in preventing food‐borne disease. The purpose of this study was to demonstrate that consumers could be segmented successfully based on their food safety knowledge and practice.Design/methodology/approachPrincipal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied to data on food safety knowledge and practice, collected by individual face‐to‐face questionnaires with domestic food preparers (n=1,020) and refrigerator swabs (n=726).FindingsFrom the food safety questionnaires four factors were identified as important for inclusion in the HCA. This analysis identified three groups of consumers based on the knowledge factors; they were “Conscientious” (21 per cent), “Cavalier” (25.4 per cent) and “Careful” (53.3 per cent) food handlers. In terms of food safety knowledge, the higher risk consumers were found to be in the Cavalier food handler group. This group of food handlers also engaged in less hygienic food handling practices. This group were more likely than the other groups to be less than 45 years of age, male, living in urban environments and those with higher levels of formal education.Originality/valueThe identification of consumer groups with respect to food safety is important as it can inform more effective tailoring and targeting of food consumer safety education programmes to reach higher risk groups and individuals. This is the first study to not only identify the demographic characteristics of higher risk groups, but also to relate the levels of food safety knowledge/practice to levels of contamination in the fridges of such at risk groups using HCA and PCA.

Code of practice for food handler activities

The food industry regulates various aspects of food handler activities, according to legislation and customer expectations. The purpose of this paper is to provide a code of practice which delineates a set of working standards for food handler hygiene, handwashing, use of protective equipment, wearing of jewellery and body piercing. The code was developed by a working group of occupational physicians with expertise in both food manufacturing and retail, using a risk assessment approach. Views were also obtained from other occupational physicians working within the food industry and the relevant regulatory bodies. The final version of the code (available in full as Supplementary data in Occupational Medicine Online) therefore represents a broad consensus of opinion. The code of practice represents a set of minimum standards for food handler suitability and activities, based on a practical assessment of risk, for application in food businesses. It aims to provide useful working advice to food businesses of all sizes.

INFANT FEEDING CARE IN CHILD DAY CARE CENTERS

National and international literature is extensive when analyzing the importance of child feeding. This issue approached from several points of view, including the child day care centers context, catering for children from 0 to 7 years old. However, there is not much literature regarding caring for children feeding in infant education institution. Over the years, in my professional life, I have observed that institutions are meticulous when preparing menus and hygienic food handling in all stages of preparation and food distribution. Even in high-standard institutions I observed some facts that raised some concerns: food size and consistency, which can be a hazard if the child does not present the motor maturity to chew and cut. Moreover there were few healthy food choices (such as vegetables, which are usually offered but also hated). I would like to draw the attention to the fact that the day care centers deal with regular children, i.e. with no special needs. However, it is important to consider that regular children have specific needs according to their developmental stage. Their care needs to be pro-active, standardized and subject to measurements. Therefore, implications for nursing professional are paramount since care and its supervision are one of the nurse’s roles.

Risk factors for transmission of foodborne illness in restaurants and street vendors in Jakarta, Indonesia.

In a previous risk factor study in Jakarta we identified purchasing street food as an independent risk factor for paratyphoid. Eating from restaurants, however, was not associated with disease. To explain these findings we compared 128 street food-vendors with 74 food handlers from restaurants in a cross-sectional study in the same study area. Poor hand-washing hygiene and direct hand contact with foods, male sex and low educational level were independent characteristics of street vendors in a logistic regression analysis. Faecal contamination of drinking water (in 65 % of samples), dishwater (in 91 %) and ice cubes (in 100 %) was frequent. Directly transmittable pathogens including S. typhi (n = 1) and non-typhoidal Salmonella spp. (n = 6) were isolated in faecal samples in 13 (7 %) vendors; the groups did not differ, however, in contamination rates of drinking water and Salmonella isolation rates in stools. Poor hygiene of street vendors compared to restaurant vendors, in combination with faecal carriage of enteric pathogens including S. typhi, may help explain the association found between purchasing street food and foodborne illness, in particular Salmonella infections. Public health interventions to reduce transmission of foodborne illness should focus on general hygienic measures in street food trade, i.e. hand washing with soap, adequate food-handling hygiene, and frequent renewal of dishwater.

Choléra

Cholera is a clinical syndrome that associates diarrhea and an important dehydration which may be responsible for the death of children and adults as well. In the epidemics which affect developing countries, poor and vulnerable people are the most involved. The toxin responsible for the main symptoms is synthesised by Vibrio cholerae that belongs to the antigenic group O1 and also, since 1992, the group O139. Analysis of the environmental features of V. cholerae and the complete sequence are important steps in the knowledge of this disease. Recently, a new generation of oral vaccines has been developed. However, such vaccines provide a short-term protection that remains incomplete and fighting cholera still follows the standard rules: early and adequate rehydration, availability of drinkable water, food handling hygiene, and waste evacuation.

Waterborne outbreak among Spanish tourists in a holiday resort in the Dominican Republic, August 2002.

On 3 September 2002, the Spanish national centre of epidemiology (Centro Nacional de Epidemiologia--CNE) was alerted to a high number of gastroenteritis cases in Spanish tourists who had travelled to a hotel in Punta Cana on different days during august 2002. Entamoeba hystolitica cysts have been visualised by microscopy in the stools of several patients that sought medical attention in the Dominican Republic. The CNE informed the health authorities in the Dominican Republic and conducted in conjunction an epidemiological investigation. A descriptive study of the 76 initial cases estimated a mean illness duration of 5.1+2.9 days and a exposure period of 3.6+2.2 days. Following a retrospective cohort study, the attack rate was found to be 32.4%. Consequently, 216 (95% CI=114.75-317.25) spanish tourists had probably developed the illness. Stool samples were collected in Spain from untreated patients who still felt unwell. None of the samples were positive for E.hystolitica. On 10 September, a hygiene inspection was undertaken at the hotel. Samples of the ice and meals served at the buffet that day, yielded coliform bacteria. Consumption of water from the resort water system was the only risk factor associated with the symptoms (RR= 3.55; 95% CI =1.13-10.99). To avoid similar outbreaks occurring again at the hotel, it is essential to regularly monitor the water quality and to improve food handling hygiene standards. Basic food hygiene training for food handlers should be mandatory. An international guideline for the management foodborne and waterborne outbreaks among tourists in holiday resorts should be drawn up, involving all competent authorities of both destination and tourist origin countries.

Risk factors for norovirus, Sapporo-like virus, and group A rotavirus gastroenteritis.

Viral pathogens are the most common causes of gastroenteritis in the community. To identify modes of transmission and opportunities for prevention, a case-control study was conducted and risk factors for gastroenteritis attributable to norovirus (NV), Sapporo-like virus (SLV), and rotavirus were studied. For NV gastroenteritis, having a household member with gastroenteritis, contact with a person with gastroenteritis outside the household, and poor food-handling hygiene were associated with illness (population attributable risk fractions [PAR] of 17%, 56%, and 47%, respectively). For SLV gastroenteritis, contact with a person with gastroenteritis outside the household was associated with a higher risk (PAR 60%). For rotavirus gastroenteritis, contact with a person with gastroenteritis outside the household and food-handling hygiene were associated with a higher risk (PAR 86% and 46%, respectively). Transmission of these viral pathogens occurs primarily from person to person. However, for NV gastroenteritis, foodborne transmission seems to play an important role.

The sanitary conditions of public food and drink establishments in the district town of Zeway, Southern Ethiopia.

Abera Kumie , Kalkidan Genete, Helina Worku, Eshetu Kebede , Frehun Ayele , Habtamu Mulugeta Abstract Background: The magnitude of the sanitary conditions of food and drink establishments in urban centres of Ethiopia is very limited and unknown in most cases. Objective: To assess, the sanitary-hygienic conditions of public catering establishments in the district town of Zeway, Southern Ethiopia. Methods: A cross sectional descriptive study was conducted in all existing food and drink establishments. Results: Local informal catering establishments is considerably high in town with the ratio of about 1:1 to that of formal sectors. A piped water supply was found in all establishments. About 59% of the establishments had some kind of human waste management means, dry pit latrine being the commonest. Liquid waste and refuse management were found to be grossly inadequate in 73.5% and 81% of establishments, respectively. Some kind of acceptable type of clients' hand washing, soiled dish and glass washing facilities were found in 29.9%, 66.6%, and 72.8% of establishments, respectively. Food handlers in 14.8% of establishments had some form of active skin and respiratory infections. The personal hygiene of food handlers in most establishments was very poor and that only 21.65% of them had acceptable type of over coats used while working. Glass washing facilities, latrine availability, and water source type are strongly associated with the presence of licence, OR=10.62 (3.66,37.09), OR=23.80 (8.72,67.8), OR=183.42 (37.78,1632.28), respectively. Conclusion and Recommendation: The poor sanitary conditions of food and drink establishments favours the transmission of food borne communicable diseases. A public intervention towards the improvement of the establishments is highly recommended. [Ethiop. J. Health Dev. 2002;16(1):95-104]

Veterinary significance of verocytotoxin-producing Escherichia coli O157

Verocytotoxin-producing Escherichia coli O157 is a serious pathogen in man that is carried by ruminants and has been isolated from some other animal species. Except in the very young of certain species and in greyhounds, the organism is not associated with disease in animals. Humans may be infected by ingestion of the organism through direct animal contact, from contaminated food or water or from the environment. Great efforts have been made to improve hygienic food production and handling, to protect water supplies and to give adequate advice to people handling animals. It is also essential to try to reduce the numbers of organisms shed by animals and, to do this, a clear understanding of the ecology of the organism is required.