Food Hygiene Education Research Articles

Risk of Staphylococcus aureus nasal carriage among food handlers: implications for foodborne illnesses

The presence of microorganisms or their toxin in food materials is a predominant problem in the food industry, posing significant hazards to public health. Staphylococcus aureus, a bacterium commonly colonising human skin, nose, and gut, is a leading cause of foodborne infections. Asymptomatic carriers can contaminate food by touching it or through respiratory secretions, leading to staphylococcal food poisoning. This study aims to assess the prevalence and antibiotic resistance patterns of Staphylococcus aureus among food handlers. Nasal swabs from food handlers were analysed using standard microbiological techniques. The study found that 57% of restaurant workers and food handlers had Staphylococcus aureus in their nasal cavities. Among the participants, women had a higher prevalence at 94%, while men had a prevalence rate of 6%. The chi-square analysis revealed no significant differences in the occurrence of Staphylococcus aureus across different genders or age groups, indicating that neither gender nor age significantly influenced the prevalence. The age group with the highest prevalence rate was 23-28 years at 23.5%. Levofloxacin and Rifampicin showed the highest sensitivity rates (87%), while all isolates resisted Norfloxacin. These findings highlight the critical need for enhanced food hygiene education and the use of protective equipment among food handlers to prevent foodborne illnesses. Addressing antibiotic resistance is also fundamental for public health interventions

Health literacy enhancement through food guide and hygiene education: a study among Taiwanese students.

The World Health Organization defined health as 'a condition of full physical, mental and social well-being'. Nutrition and food safety are intertwined and two of the most influential determinants of human health. This study primarily aimed to design and implement a specialized curriculum focused on food hygiene, and Taiwan's daily food guide to enhance health literacy among junior high students in Taiwan. A student-centered approach, based on active learning and constructivist principles, was used to engage students in interactive discussions and hands-on activities related to dietary guidelines and food hygiene. Four classrooms, with a total of 92 students, participated in this study. The students were randomized into a control group (n = 46) and an experimental group (n = 46). The average age ranged from 13 to 15 years. An illustrated questionnaire underwent pilot testing and expert review, followed by pre- and post-intervention assessments to measure knowledge improvements. The results showed a significant connection between the Taiwan daily food guide and health literacy. Although food hygiene education played a lesser role, the intervention improved students' health literacy, supporting positive health outcomes. In addition, recognizing the lack of suitable assessment tools in this field, we developed a reliable and valid illustrated questionnaire to measure the effectiveness of the intervention and track changes in students' knowledge. The questionnaire demonstrated high internal consistency (Cronbach's alpha of 0.883) and strong inter-rater reliability (intraclass correlation factor above 0.7), confirming its effectiveness as a tool for educational research.

SEROPREVALENCE OF TOXOPLASMA GONDII IN GOATS FROM SOUTHWESTERN MISSISSIPPI, USA.

Parasitic infection with Toxoplasma gondii is prevalent in human and animal populations worldwide. Goat production for food and fiber has increased in popularity, and consumer demand for meat and dairy products has led to higher rates of human consumption in the United States. This trend has increased the importance of assessing the public health significance of these dietary commodities. The occurrence of T. gondii and its relevance to commercial goat production for the human food market in Mississippi has not been previously addressed. This study estimated the seroprevalence of T. gondii in breeding-age goats raised for human consumption from 4 counties in southwestern Mississippi. One hundred and forty-four goat serum samples were collected between August 2007 and April 2008 from Hinds (n = 55), Adams (n = 36), Yazoo (n = 36), and Copiah (n = 17) counties. The overall seroprevalence was 12.5% (18/144) and raises concern and justification for preventative measures including periodic surveillance of goat herds and production facilities to ensure a safe food commodity and food hygiene education for consumers.

Clinical characteristics and prognosis of pediatric Listeria monocytogenes meningitis based on 10-year data from a large children's hospital in China.

This study aims to summarize the clinical characteristics and prognosis of Listeria monocytogenes (LM) meningitis in children in Chongqing, China. A retrospective analysis of the clinical data and follow-up results of 20 LM meningitis patients admitted to the Children's Hospital of Chongqing Medical University (CHCMU) from January 2012 to December 2022 was performed. The LM meningitis incidence rate was between 0 and 14.3 per 100,000 persons. The median age at onset was 8.98 months. There were five neonate cases, which all had perinatal abnormalities. Seven non-neonatal cases (7/15, 46.7%) had a documented history of contaminated food intake. One case had primary immunodeficiency. The most common symptoms were fever (20/20), altered consciousness (19/20), and vomiting (15/20). Seven cases had seizures, eight cases had cranial nerve involvement, eight cases had positive Babinski sign, and 10 cases had positive meningeal signs. The most common complications were hyponatremia (6/20), hypokalemia (6/20), respiratory failure (5/20), subdural effusion (3/20), and hydrocephalus (2/20). Treatment primarily involved monotherapy or combination therapy with meropenem (15/20) and ampicillin (10/20). Fifteen cases were treated with monotherapy or combination therapy using vancomycin. Twelve cases were successfully followed up from 10 months to 9 years and 6 months, and all had favorable long-term outcomes. LM meningitis incidence in children is low and with nonspecific clinical manifestations. Strengthening food hygiene and safety education, and avoiding infections during pregnancy are important to prevent LM infection in neonates and high-risk individuals. Meropenem and ampicillin are the preferred treatments. Early diagnosis and treatment can improve prognosis.IMPORTANCEThe incidence of LM meningitis is extremely low, and there is currently no standardized treatment. We conducted a retrospective analysis of ten years of data from CHCMU regarding diagnosed LM meningitis cases, aiming to provide clinical evidence for the diagnosis and treatment.

Development and implementation of a nutrition education programme for school-going adolescents in the context of double burden of malnutrition: a narrative essay.

The early prevention of non-communicable diseases in Cameroon schools program was initiated in 2018 to address the alarming trend of obesity among adolescents through a nutrition education intervention aimed at increasing knowledge on nutrition and the benefits of healthy eating and physical activity. The program included: school surveys to document eating habits and health-risky behaviors in students, the development of a training curriculum, training and sensitization sessions for school staff, school vendors and students, and advocacy meetings with parliamentarians and mayors. We carried out a quasi-experimental study to assess the effect of the intervention on the student's knowledge and eating behavior three months after the training sessions. We compared the knowledge of a sample of students from five schools that were part of the program (IG) to that of students that were not (CG). The mean (±SD) score was 14.4/20 (±2.1) and 9.7/20 (±2.7) for IG and CG, respectively (p<0.001). Those who scored above 12/20 accounted for 89.8% of IG vs 23.8% of CG (p<0.001). Other significant achievements of this program are the amendment of the National School Hygiene Policy to include compulsory training in food hygiene and nutrition education for school canteen vendors and the integration of nutrition education sensitization sessions into the routine activities of school healthcare. The study showed that a well-structured multi-sectoral nutritional education program could be the bedrock to improve healthy nutrition among adolescents, thereby serving as a vehicle for non-communicable disease prevention.

Food safety knowledge among 7th-grade middle school students: A report of a Brazilian municipal school using workshop-based educational strategies.

Practical methodologies that include food safety and hygiene education in pedagogical activities are strategies to prevent foodborne diseases (FBDs). Thus, the aim of this study was to investigate the knowledge of 7th-grade middle school students regarding food microbiology and food safety, and to apply workshop-based educational strategies that focus on scientific literacy. The students (144) were initially evaluated using a Likert-scale questionnaire (pre-intervention, Q0) with ten objective questions on microbiology and food safety. Once the questionnaire was evaluated, interventions were conducted through five science workshops of 50 min, over a period of 5 months. The workshops included educational games, laboratory practices, videos, and lectures that addressed microorganisms that are known to cause the most common FBDs in Brazil. After each workshop, students were asked to express their opinions and understanding of the content through semi-structured interviews. Six months after the end of the practical interventions, the students completed a second identical Likert-scale questionnaire (post-intervention, Q1), and the answers to both questionnaires (Q0 and Q1) were analyzed by calculating the middle rank. The middle rank of Q1 (mean = 0.65 ± 0.13) was 21% greater than the middle rank of Q0 (mean = 0.44 ± 0.16), and statistical significance was observed (p = .0135). This demonstrates that new information acquired during the workshops positively influenced learning. We believe that when practical approaches to food safety are included in school education as a priority, the prevalence of FBD will decrease.

Access to Information, and Concerns, Myths and Truths about Food Safety during the COVID-19 Pandemic: An Overview of the Portuguese Population.

The COVID-19 pandemic raised questions and concerns about the possibility of the virus being transmitted through food, as the virus was found in sewage, shrimps and packages of frozen food. During the first wave of COVID-19, concerns about the transmission of SARS-CoV-2 through food arose. As the number of cases began to increase rapidly, so did the availability of information regarding the virus and ways to prevent infection. A significant portion of this information was disseminated by the media and the general public. Identifying and understanding the main doubts and concerns about food hygiene and safety raised by the Portuguese population during the first wave of COVID-19 is important in order to understand whether these issues have influenced their practices and what lessons can be learnt for food safety and hygiene education. The aims of this work were (1) to understand the doubts and concerns of the Portuguese population regarding food safety and hygiene during the first wave of COVID-19, and how these issues were clarified, (2) to analyze the population's opinion on food/hygiene myths and truths related to the transmission and prevention of the infection, and (3) to understand how the first wave of COVID-19 may have influenced the population's practices linked to food handling and consumption. The main doubts of the respondents were related to food handling (41.6%) and the possibility of transmission of COVID-19 through food (17%). Television was the main source of information used to clarify these doubts (32.9%), followed by a guideline issued by the Directorate-General of Health (30.7%). However, most respondents (50.9%) said that they had only found answers to some of their questions. Most respondents reported washing and disinfecting hands before (85% and 63.4%, respectively) and after (73.8% and 57.3%, respectively) the handling and organization of food purchases. Most respondents did not believe the myths about COVID-19 and food safety, but this depended on their level of education. Some practices may have changed as a result of the pandemic, particularly with regard to washing and disinfecting hands and food, as well as kitchen hygiene.

Bacteriological Quality and Biotoxin Profile of Ready-to-Eat Foods Vended in Lagos, Nigeria

A comprehensive study of bacterial and biotoxin contaminants of ready-to-eat (RTE) foods in Nigeria is yet to be reported. Hence, this study applied 16S rRNA gene sequencing and a dilute-and-shoot LC-MS/MS method to profile bacteria and biotoxins, respectively, in 199 RTE food samples comprising eko (n = 30), bread (n = 30), shawarma (n = 35), aadun (n = 35), biscuits (n = 34), and kokoro (n = 35). A total of 631 bacterial isolates, clustered into seven operational taxonomic units, namely Acinetobacter, Bacillus, Klebsiella, Proteus and Kosakonia, Kurthia, and Yokenella, that are reported for the first time were recovered from the foods. One hundred and eleven metabolites comprising mycotoxins and other fungal metabolites, phytoestrogenic phenols, phytotoxins, and bacterial metabolites were detected in the foods. Aflatoxins, fumonisins, and ochratoxins contaminated only the artisanal foods (aadun, eko, and kokoro), while deoxynivalenol and zearalenone were found in industrially-processed foods (biscuit, bread, and shawarma), and citrinin was present in all foods except eko. Mean aflatoxin (39.0 µg/kg) in artisanal foods exceeded the 10 µg/kg regulatory limit adopted in Nigeria by threefold. Routine surveillance, especially at the informal markets; food hygiene and safety education to food processors and handlers; and sourcing of high-quality raw materials are proposed to enhance RTE food quality and safeguard consumer health.

Food safety and hygiene education improves the knowledge, attitudes, and practices of Saudi dietetics students.

The objective of the study is to evaluate the effect of food safety and hygiene course on the knowledge, attitudes, and practices of dietetics students. A repeated measure pre/post-intervention study was used to assess the knowledge, attitudes, and self-reported practices regarding food safety and hygiene among undergraduate dietetics students (n = 63) enrolled in a course on food safety and hygiene in Saudi Arabia. Students were asked to complete an online questionnaire divided into five sections that covered key food-safety concepts before and at the end of the course to determine changes in these variables. Overall, students' knowledge, attitudes, and practices improved significantly after attending the course on food safety and hygiene. Scores for total knowledge increased from 16.51±2.60 before the course to 20.60±2.01 after it (p < 0.001). The total score for attitudes improved from 9.16±1.43 before the course to 9.92±0.27 after it (p < 0.001). The total score for practices increased from 11.0±3.10 before the course to 14.78±3.41 after it (p < 0.001).The course on food safety and hygiene helped to improve the knowledge, attitudes, and self-reported practices of food safety by dietetics students.

Realizing healthy culinary tourism through education in the ‘Angkringan’ street vendor community of Yogyakarta city during the COVID-19 pandemic

Angkringan is included in the culinary options of Java, although it involves a simple food stall on the roadside using a wheelbarrow and covered with a plastic tarpaulin as the roof.However, food safety is one of the main factors that influence tourists in choosing Angkringan culinary spots. Therefore, it is necessary to monitor the quality of food management by paying attention to health requirements including hygiene and sanitation procedures. This study aimed to analyze the differences in the food safety scores of Angkringan street vendors in Yogyakarta City before and after an intervention. We conducted a quantitative study with an experimental design from March to May 2021. We intervened with health education through pocketbooks in 49 communities of Angkringan street vendors in Yogyakarta tourism locations with a duration of one month. Data collection was conducted through the Food Safety Score Questionnaire while data analysis used Wilcoxon signed-rank tests. The majority of Angkringan street vendors had a category of Food Safety Score that was vulnerable but safe to consume before and after the pocketbook intervention. However, the influence of the intervention showed significant differences in research results (p-value &lt; 0.05). This study concluded that health education interventions with pocketbooks among the Angkringan street vendors could positively affect food safety scores. We recommend that the government foster food hygiene education and monitoring of Angkringan street vendors, especially during the COVID-19 pandemic.

The Multifaceted Relationship between the COVID-19 Pandemic and the Food System.

The SARS-CoV-2 pandemic is being questioned for its possible food transmission, due to several reports of the virus on food, outbreaks developed in food companies, as well as its origins linked to the wet market of Wuhan, China. The purpose of this review is to analyze the scientific evidence gathered so far on the relationship between food and the pandemic, considering all aspects of the food system that can be involved. The collected data indicate that there is no evidence that foods represent a risk for the transmission of SARS-CoV-2. In fact, even if the virus can persist on food surfaces, there are currently no proven cases of infection from food. Moreover, the pandemic showed to have deeply influenced the eating habits of consumers and their purchasing methods, but also to have enhanced food waste and poverty. Another important finding is the role of meat processing plants as suitable environments for the onset of outbreaks. Lessons learned from the pandemic include the correct management of spaces, food hygiene education for both food workers and common people, the enhancement of alternative commercial channels, the reorganization of food activities, in particular wet markets, and intensive farming, following correct hygiene practices. All these outcomes lead to another crucial lesson, which is the importance of the resilience of the food system. These lessons should be assimilated to deal with the present pandemic and possible future emergencies. Future research directions include further investigation of the factors linked to the food system that can favor the emergence of viruses, and of innovative technologies that can reduce viral transmission.

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

This study aims to reveal the effect of food safety and hygiene lesson on the food safety knowledge level of the students studying in the tourism management department. The lesson has included hygiene, sanitation and food safety concepts, hygiene and sanitation in tourism businesses, personal hygiene, microbiological, physical and chemical degradation of foods, food safety systems. Questionnaire consisting of a total of forty questions on food and foodborne diseases, personnel hygiene, kitchen and equipment, contamination, temperature control, and food preservation was used as a data collection tool. The study was administered to tourism management and hospitality undergraduate students studying in Turkey. Students had the lowest range of food safety knowledge about temperature control and food preservation (20.6%-89.2%) on temperature control and food preservation before the food safety and hygiene lesson. In other groups, students showed a level of knowledge in the average 86.5%-92.8% range. The lesson showed a significant difference in all parts regarding the level of food safety knowledge. When evaluated in general, the present study showed that with a lesson like food safety and hygiene, deficiencies in food safety information can be overcome.

Microbial load of edible termites (macroterme spp.) from collection to marketing in Serenje District, Central Zambia

Edible insects including termites form a suitable alternative for sustainable provision of animal protein to fight protein-energy malnutrition. It is as cardinal to study the food safety of edible termites as it is for any other food stuff. Twenty seven (27) samples were collected and analysed for total viable counts and Enterobacteriaceae. The microbial load was assessed using culture, microscopic and biochemical methods. The isolates identified in this study includeStaphylococcus aureus, Escherichia coli, yeasts other thanCandida albicans andZygomycetes. Investigation of the total viable counts and Enterobacteriaceae of open air traded edible termites revealed loads higher than those recommended for minced meat 5.7 to 6.7 log10 cfu/g. The mean ranges were between 6.87 and 9.29 log10 cfu/g for total viable counts and 6.64 and 8.537 log10 cfu/g for Enterobacteriaceae. The presence ofE. coli suggests faecal contamination of the sample along the value chain whereasS. aureus, yeasts other thanC. albicans, andZygomycetes indicate unhygienic handling of the food samples. Heat treatments can reduce the loads but may not be effective for enterotoxins and recontamination of the sample is possible. Poor hygiene and sanitation by handlers may contribute to contamination and recontamination of Edible termites. Food safety and hygiene education on processing and handling practices that reduce microbial loads at collection sites, transportation and display points are important especially since termites are sold as ready to eat foods in African open air Markets. Legislation on open defecation, use of toilets and promotion of hand washing hygiene can effectively reduce the risk of contamination with gastrointestinal microflora from faecal matter.

Evaluation of chemical and microbial quality of food in northern Iran

BackgroundIran is one of the developing countries and foodborne diseases commonly impose problems for public health, the health care system and the economy. Therefore, this study aimed to evaluate the chemical and microbial quality of food in northern Iran.MethodsThis cross-sectional study was conducted in 2019. This study was performed on food samples obtained in a straightforward way while visiting food preparation and distribution centers in Babol. Tests related to different food types were performed by laboratory experts. Data collection with a checklist: date and place of sampling, number of samples, type of food, type of test, compliance of results with standards. Data were analyzed by SPSS22 and descriptive statistics, Chi-square and t-test.Results1043 food samples were tested from 5 groups of dairy products, protein, cereals, vegetables and other food groups. The highest number of samples in the cereal group was 767 samples (73.53%). In the cereal group, most samples were breads. The pH of 11.67% of breads and the salt in 21.49% of breads did not match the standard. The blankit (sodium hydrosulfite) on bread dough were negative. Moisture, gluten, ash and pH match with the standards in all flour samples. The results of microbial tests on sweets and ice cream showed that Escherichia coli and Staphylococcus aureus and Salmonella were negative. Enterobacter aerogenes was positive in 8.20% of sweets, mold and yeast were positive in 19.58%. The results of microbial tests on buttermilk and yogurt, grilled meat and chicken sandwiches, vegetables and salads showed that bacteria Escherichia coli and Staphylococcus aureus and all microorganisms were negative. Mold tests were positive in 11.12% of juice samples.ConclusionsThe results showed that the foods and drinks supplied in food and drink preparation and distribution centers in Babol in 2019 were of good chemical and microbial quality. In some food groups the results of microbial and chemical testings were negative, i.e. without contamination. Less than 20% of products in the group of cereals and protein products did not match with the standards, which is a satisfactory result compared to other studies conducted in different cities of Iran. These good results for food quality can be explained bythe constructive performance of food health experts that made good controling, monitoring, and food health and hygiene education.

Relationship between Food Hygiene Education Experience and Food Purchasing Behavior, Knowledge, and Practices

Background: This study aimed to investigate the effect of food safety awareness, purchasing behavior, food safety knowledge, and food safety practice in accordance with food hygiene education experiences in adults.Methods: A self-administered questionnaire was answered by 305 adults in the Seoul and Gyeonggi regions.Chi-square test, independent t-test, and multiple regression analysis were performed to evaluate the association between food hygiene education experience and related factors.Results: The need for information was found to be significantly higher for the group with experience in food hygiene education. As for purchasing behavior, participants mainly considered price, taste, and safety of food, and frequently confirmed the expiration date and price using food labels. Participants considered major supermarkets and convenience stores as safe places to purchase food. Food hygiene knowledge showed significantly higher correct answer rates in almost all items for the group with education experience. Even if the expiration date had not yet been reached the habit of not eating food if there was a strange smell when opened was practiced, and the group with more educational experience practiced this significantly more often.Participants with higher awareness of food hygiene showed significantly greater intention to participate in food hygiene education.Conclusions: The group with experience in food hygiene education showed a greater need to obtain information on food hygiene and had better knowledge and practices regarding food hygiene. Therefore, food hygiene education and information are necessary to ensure the safety of food hygiene and to promote the health of the people.

Genotypic Comparison between Streptococcus suis Isolated from Pigs and Humans in Thailand.

Streptococcus suis is a zoonotic pathogen of economic significance to the swine industry. The number of infected cases is increasing in humans worldwide. In this study, we determined the prevalence and diversity of S. suis carriage in slaughterhouse pigs in Phayao province, Thailand, where an outbreak occurred in 2007. The overall S. suis carriage rate was 35.2% among slaughterhouse pigs. The prevalence rates of serotypes 2 and 14 (the major serotypes infected in humans) were 6.7% and 2.6%, respectively. In both serotypes, 70.4% of isolates of serotypes 2 and 14 revealed sequence types and pulsotypes identical to human isolates in Thailand. It is suggested that pathogenic strains of S. suis are a risk factor for occupational exposure to pigs or the consumption of raw pork products. Food safety, hygiene, and health education should be encouraged to reduce the risk group.

The Influence of Jeju Native Foods Image on Tourist Satisfaction and Behavioral Intention

본 연구는 제주향토음식 경험이 있는 제주를 방문한 관광객을 대상으로 제주향토음식 이 미지와 관광객만족 그리고 행동의도와 관련하여 영향관계를 파악하기 위한 연구이다. 연구결과 제주향토음식이미지는 청정이미지, 지역이미지, 전통이미지, 메뉴이미지, 거리이미지가 도출 되었다. 제주음식이미지가 제주관광지의 만족에 미치는 영향으로는 청정음식이미지(.331), 전통음식이미지(.137)가 영향을 미치는 것으로 나타났으며, 긍정적인 구전에는 청정음식이미지(.318), 지역음식이미지(.171)가 재방문에는 청정음식이미지(.283)가 추전에는 청정음식이미지(.282), 지역음식이미지(.259)가 각각 영향력을 미치는 것으로 나타났다. 따라서 제주향토음식이미지 중 관광객 만족과 행동의도에 미치는 영향은 청정음식이미지가 가장 큰 것으로 나타났으며, 청정음식이미지를 높이기 위해서는 제주향토음식점의 청결과 제주향토음식 메뉴의 현대화 그리고 종사원의 위생관련 교육의 지속적인 실시와 제주 식재료의 청정 이미지 등을 통하여 제주향토음식의 청정 이미지화를 높여야 할 것으로 사료되며, 제주에서 만이 먹을 수 있는 지역 브랜드 메뉴를 강조하여 메뉴 구성이 필요한 것으로 나타났다.The purpose of this study is to investigate the relationship between Jeju native food image, tourist satisfaction, and behavioral intention of tourists visiting Jeju with local food experience. As a result, the clean image, regional image, traditional image, menu image and street image of Jeju native food image were derived. The effect of Jeju food image on the satisfaction of Jeju tourist destination was influenced by clean food image (.331) and traditional food image (.137), and the positive word of mouth factor was influenced by the clean food image (.318) and local food image (.171), while the revisiting factor was influenced by clean food image (.283), and the recommendation factor was influenced by the clean food image(.282), and local food image(.259) respectively. Therefore, the clean food image was the most influential factor among Jeju native food images which affects the satisfaction and the behavioral intention of tourists. In order to improve the image of clean food, cleanliness of local restaurants m Jeju, modernization of local food menu in Jeju, clean image of Jeju food ingredients and hygiene education of employees of Jeju restaurants should be reinforced.

Introducing an Online Consumer-Based Review Platform for Restaurant Hygiene

The World Health Organization states that everyone should play a role in contributing to food hygiene. In this article, we introduce the first online consumer-based platform for restaurant hygiene reviews, a platform that may provide a transparent channel for consumers to play their role in food hygiene. While public purchase decisions may be significantly affected by online consumer reviews, currently there are no dedicated websites for consumers to add restaurant hygiene reviews (RHRs), which is an expression coined in this article. The new platform helps consumers post food hygiene reviews by answering a series of questions while visiting any restaurant, and it also gives them an option to report food hygiene violations to the authorities. This website may help future research if the data collected is analyzed to understand trends in food hygiene violations noticed by the public; we also plan to have annual awards for the best restaurant in food hygiene based on consumer reviews. The questionnaire provided will also contribute to consumer food hygiene education. This platform is expected to bring food hygiene into the context of daily life and add to pressure on the restaurant industry to follow food hygiene requirements, thereby leading to a positive impact on environmental health.

Study protocol: intervention in maternal perception of preschoolers\u2019 weight among Mexican and Mexican-American mothers

BackgroundChildhood obesity is a public health issue negatively affecting children’s physical and psychosocial health. Mothers are children’s primary caregivers, thus key players in childhood obesity prevention. Studies have indicated that mothers underestimate their children’s weight. If mothers are unaware of their children’s weight problem, they are less likely to participate in activities preventing and treating excess weight. The “Healthy Change” intervention is designed to change maternal perception of child’s weight (MPCW) through peer-led group health education in childcare settings.Methods/DesignThe “Healthy Change” is a multicenter two-arm randomized trial in four centers. Three centers are in Mexican States (Nuevo Leon, Tamaulipas, and Zacatecas). The fourth center is in San Antonio, Texas, USA. A total of 360 mother-child pairs (90 pairs per center) are to be randomly and evenly allocated to either the intervention or the control group. Intervention group will receive four-session group obesity prevention education. Control group will receive a four-session personal and food hygiene education. The education is delivered by trained peer-mother promotoras. Data will be collected using questionnaires and focus groups. The primary outcome is a change in proportion of mothers with accurate MPCW. Secondary outcomes include change in maternal feeding styles and practices, maternal self-efficacy and actions for managing child excessive weight gain.McNemar’s Test will be used to test the primary outcome. The GLM Univariate procedure will be used to determine intervention effects on secondary outcomes. The models will include the secondary outcome measures as the dependent variables, treatment condition (intervention/control) as the fixed factor, and confounding factors (e.g., mother’s education, children’s gender and age) as covariates. Sub-analyses will be performed to compare intervention effects on primary and secondary outcomes between the samples from Mexico and Texas, USA. Qualitative data will be analyzed through analysis of inductive content. A combined coding model will be developed and used to code transcripts using the NVivo software.DiscussionHealthy Change intervention could help change MPCW, an initial step for obesity prevention among preschoolers. This study presents a first of its kind intervention available in Spanish and English targeting Mexican and Mexican-American mothers in Mexico and USA.Trial registrationISRCTN12281648

The microbiological quality of take-away raw salmon finger sushi sold in Hong Kong

The safety of ready-to-eat foods is an important issue. Improper storage and handling of ready-to-eat items may lead to foodborne disease outbreaks. In this study, raw salmon finger sushi (nigiri) was selected as a target ready-to-eat food for microbiological surveillance. The aim of this study was to evaluate the microbiological quality of take-away sushi sold in the licensed sushi shops in Hong Kong. Sushi samples were collected from 120 randomly selected licensed sushi shops in the 19 districts in Hong Kong from 1st June to 30th July 2014. They were tested for aerobic colony count (ACC), Escherichia coli and Staphylococcus aureus counts as well as the presence of Salmonella spp. to evaluate their overall hygienic quality. None of the samples was found to contain Salmonella spp. and 1.7% of the collected samples were classified as unsatisfactory for containing more than 100 CFU/g of E. coli indicating the overall hygienic quality of take-away sushi in Hong Kong was good. There was no significant difference between samples purchased from chain stores and those from self-hosted business, suggesting that microbiological quality of take-away sushi was not affected by these two types of business models. Based on the current findings, it was suggested that the government should have more frequent routine inspections and provide food hygiene education to the workers in the sushi shops in Hong Kong so as to minimize the risk of foodborne disease outbreaks.