Food Sanitation Research Articles

Development the Food Safety and Sanitation Competences Indicators for Foodservice Employees

This study investigates the competence indicators for managers and kitchen staff of food safety and hygiene from anew perspective in order to establish competence indicators in further compliance with the existing requirements forfood safety and hygiene. After a three-round Delphi method questionnaire, this study integrated the opinions of 20experts and established the indicators of food safety and sanitation competences for foodservice employees. Theresults show that, for managers, management competence is more important than professional or core competences,while professional competence is the most important for kitchen staff. For managers, the most important corecompetence is professional ethics, the most important management competence is leadership; and the most importantprofessional competence is knowledge of food safety and hygiene. In terms of kitchen staff, the most important corecompetence is professional ethics. Professional competence ensures hand washing and disinfection.

Irrigation's Potential to Improve Dietary Diversity, Production Diversity and Income in Sub‐Saharan Africa: Evidence from Ethiopia and Tanzania

Irrigation's Potential to Improve Dietary Diversity, Production Diversity and Income in Sub‐Saharan Africa: Evidence from Ethiopia and Tanzania

The antecedents and outcomes of food safety motivators for restaurant workers: An expectancy framework

Individual food handlers’ motivations to comply with established guidelines in restaurant organizations were explored in this national study of 755 restaurant managers and employees in the United States. Using expectancy theory, workers’ motivations to comply with stated food safety regulations were measured. Overall, the results indicated support for expectancy theory and the proposed extension of this framework to restaurant employees’ perceptions of food safety and sanitation. However, there was no support in the model for restaurant workers to follow food sanitation regulations in the relationship between extrinsic valence and motivation. It was determined that this relationship is moderated by the length of time the employee has worked in the restaurant industry.

Antimicrobial susceptibility profile, treatment outcome and serotype distribution of clinical isolates of Salmonella enterica subspecies enterica: a 2-year study from Kerala, South India.

Background/purposeTyphoid and paratyphoid fever continue to be important causes of illness and death in parts of Asia, being associated with poor sanitation and consumption of unsafe food and water. Antimicrobial resistance has emerged to traditional first-line drugs, namely, the fluoroquinolones, as well as to third-generation cephalosporins, posing challenges to treatment. Azithromycin has proven to be an effective alternative for treatment of uncomplicated typhoid fever. The purpose of this study was to determine the antimicrobial susceptibility, clinical outcome and serotype distribution pattern of clinical isolates belonging to Salmonella enterica subspecies enterica.MethodologyAll clinical isolates of S. enterica obtained from blood, sterile body fluids, as well as stool and urine samples at Amrita Institute of Medical Sciences and Research Centre, Kerala, India, between August 2011 and July 2013 were included in the study and processed based on standard microbiology protocols.ResultsA total of 118 isolates of Salmonella were obtained during the study period. Out of these, 79 were of S. Typhi (66.95%), followed by isolates of S. Paratyphi A (22; 18.64%) and S. Typhimurium 12 (10.17%). Five isolates could not be identified further. There was 100% susceptibility to ceftriaxone in all S. enterica subspecies. Ciprofloxacin susceptibility was 32.91% for S. Typhi and 40.90% for S. Paratyphi A as determined by the disk diffusion method. The susceptibility profile of S. Typhi isolates to different antimicrobials was as follows: chloramphenicol (94.93%), ampicillin (77.21%), cotrimoxazole (75.94%) and azithromycin (78.48%). For S. Typhi, the minimum inhibitory concentration (MIC) of ciprofloxacin required to inhibit the growth of 50% of organisms was 0.5 μg/mL (intermediate) and MIC required to inhibit the growth of 90% of organisms was 1 μg/mL (resistant). S. Typhimurium was 100% susceptible to cotrimoxazole, ampicillin, ceftriaxone, chloramphenicol, ofloxacin and azithromycin. Susceptibility to ciprofloxacin was 66.66%. Patients from whom S. Typhimurium was isolated had comorbidities with documented risk. Of the 118 patients, 3 expired. Two had typhoid fever and were in sepsis at admission. One had S. Typhimurium and was suffering from multiple myeloma.ConclusionS. Typhi was the predominant isolate. All isolates were susceptible to ceftriaxone. Chloramphenicol susceptibility was >90%. No multidrug-resistant Salmonella strains were isolated. Susceptibility to ciprofloxacin for S. Typhi was 33%. Recovery rate was 97%.

Sanitation indicators as a tool to evaluate a food safety and sanitation training program for farmstead cheese processors

This project evaluated the impact of a food safety and sanitation training program, developed for farmstead cheesemakers, by investigating its effects on the cleanliness of cheesemaking rooms of dairy farms in Pennsylvania. Participating farms (n = 16) were divided randomly into control (n = 6; no training) and two treatments, consisting of a food safety and sanitation training program without a video vignette (treatment 1; n = 5) and a training program supplemented with a video vignette (treatment 2; n = 5). Before the training and again 3–4 months after the training, environmental samplings were conducted on select surfaces in cheesemaking rooms. Surfaces were swabbed and evaluated for aerobic bacterial counts (AC), Enterobacteriaceae (EB), yeast and molds (YM), Listeria spp., and for levels of adenosine triphosphate (ATP). The results demonstrate that the training program, with or without the video vignette, significantly reduced (p < 0.05) populations (log10 CFU/100 cm2) of AC (treatment 2 = 1.23), EB (treatment 1 = 1.18; treatment 2 = 0.89), and ATP (treatment 1 = 0.41; treatment 2 = 0.61) in samples taken from floors and drains. The results from this study may serve as a reference for future evaluations of food safety-related training programs that look beyond changes in employee knowledge, attitudes, skills, or behavior, and address or correlate to other potential indicators of sanitation, such as microbial counts and ATP levels.

Legal Review on Local Administration and Consumer Rights - Based on the Local Government Act, the Framework Act on Consumers, and specific provisions of the Food Sanitation Act -

Legal Review on Local Administration and Consumer Rights - Based on the Local Government Act, the Framework Act on Consumers, and specific provisions of the Food Sanitation Act -

FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN DIARE PADA BALITA DI KELURAHAN KAMPUNG BUGIS KOTA TANJUNGPINANG TAHUN 2014

Health problems greatly influenced by behavioral factors and environmental factors. One of the diseases based on an unhealthy environment is diarrhea. Environmental sanitation and personal hygiene are less healthy will facilitate contracting the disease agents that cause diarrhea. This study aims to identify factors associated with the incidence of diarrhea in infants in Kampung Bugis Tanjungpinang 2014. Type of analytical research and observational methods Case control study design. Study subjects were sampled of 46, (23 cases and 23 controls). Sampling was conducted by consecutive sampling. Statsistik analysis using chi square test. The results showed 67.4% use clean water that meets the requirements; 58.7%, had the habit of washing hands; 67.4% of healthy latrine use and 65.2% who do hygiene sanitation food properly. Results of statistical test Chi-Square on bivariate analysis showed no relationship fresh water use (p = 0.000); handwashing (p = 0.000); healthy latrine (p = 0.011) and food sanitation hygiene (p = 0.005) and the incidence of diarrhea. From the above results, it is necessary to motivate the community outreach effort in the procurement and use of clean water that meets the requirements, good hand washing habits, and the use of latrines are eligible.

HIGIENE PENJAMAH MAKANAN DAN SANITASI KANTIN SEKOLAH DASAR NEGERI DI KECAMATAN MULYOREJO, SURABAYA

Food poisoning is one of health problems which caused by consumption of contaminated food. Application of hygiene and sanitation in the school canteen is a form of food contamination prevention. This study was aimed to describe hygiene of food handlers and sanitation of elementary school canteens in Mulyorejo subdistrict. This was a quantitative descriptive research. Population in this research was 13 elementary school canteens in Mulyorejo subdistrict. Purposive sampling was used in this study based on the food sold which were not packaged food as much as 9 canteens. The study showed that six food handlers (66,67%) had at least one infectious disease in the last three months. The majority of food handlers had good handwashing habit before touching foods (66,67%) and after contact with other substance (55,56%). The majority of food handlers (77,78%) had short and clean nail, also 88,89% wore clean and tidy cloths. The sanitation facilities that did not meet requirements of KEPMENKES No. 1098/MENKES/SK/VII/2003 were the availability of bins (88.89%) and handwashing place (100%). The Sanitary of food serving such as table serving (55.56%) and maximum limit of washed equipment (55.56%) are not eligible. The conclusion from this study is the hygiene of food handlers in the school canteens are generally good, while the overall condition of school canteens sanitation is less appropriate compare to the standards. This study recommends the urgency of sanitation facilities improvement in school canteens by school authorities of Mulyorejo subdistrict.Keywords: hygiene, canteen, food handlers, sanitation

Food Handling Practices and Associated Factors among Food Handlers in Arba Minch Town Public Food Establishments in Gamo Gofa Zone, Southern Ethiopia

Background: Food borne diseases are common in developing countries including Ethiopia because of the prevailing poor food handling and sanitation Practices. Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation. Objective: To assess food handling practices and associated factors among food handlers in Arba Minch town Public food establishments in 2015. Methods: A facility based cross sectional study was employed on 383 food handlers who work in selected 42 public food Service establishments. Data was collected from each food handler’s by direct interviewing and observation of their personal hygiene. Binary logistic regression and multivariable logistic regression analysis was conducted. The strength of the association was measured by Adjusted odds ratio with 95% confidence level, and pvalue <0.05 will be considered statistically significant. Result: Among 383 respondents 125 (32.6) has good practice and 258 (67.40%) have poor practice towards food sanitation. From all interviewed food hander 150 (39.2%) were clean gown, 109 (28.5%) wear head cover, 352 (91.9%) has short finger nail and 135 (35.2%). Food hander whose age greater than 29-34 and ≥ 35 years AOR 3.457 (1.63, 7.35), 3.454 (1.78, 6.69) respectively, having supervisor AOR 13.095 (1.71, 100.49), and medical cheek up AOR 4.81 (2.16, 10.73), those who take training on food sanitation in the past 10.27 (2.34-14.78) were the identified significant factors associated with food handlers practice. Conclusions: The current study reveals that relatively low good practice of food handling practice was observed. Relatively low practice was observed in wearing clean gown and head cover, shorting of finger nails and medical screening. Continues sanitary inspection should be performed regularly on food handler’s general personal hygiene practice and on environmental sanitation of food establishment. In addition recruiting supportive supervisor training, medical screening and cheek up is mandatory for food handlers to improve their practice in food sanitation.

Investigation of Selected Organic Compounds Influence on Water Quality Along the Olifants River in South Africa

Water is a crucial natural resource, indispensable to food production, life, the environment, power generation, industry, sanitation and hygiene. Organochlorine Pesticides (OCPs) in the environment are not wanted due to their negative effects on human beings and animals. As a result, there is a need to continuously monitor their presence in the environment. In this study, surface water samples were collected once a month during the dry season and during wet season from selected five points along the Olifants river in South Africa and stored at a temperature of ≤ 5°C before analysis. The OCPs were extracted with dichloromethane (DCM) using the Liquid-Liquid Extraction (LLE) method. After undertaking the sample through the clean-up process, the crude extracts obtained were put into the column chromatography and eluted with hexane and about 1.5 μL of the purified extracts were analysed by the Gas Chromatographic-Mass Spectrophotometer (GC/MS). The percentage recoveries, varied from 32-116% for p,p’-DDT and 4,4'-DDD respectively in triply spiked water samples. The standard deviation for most of the compounds is less than ± 0.04, with the exclusion of Heptachlor (± 0.14). The seasonal variability of OCPs show that during the dry season, the Olifants River is mostly polluted at the Oxford site with (BHC-beta, Aldrin, Heptachlor-epoxide, Endosulfan-alpha and Endrin), at the Ga-Selati site with (Heptachlor-epoxide and Endrin) and at the Wolvekrans site with (Endosulfan-alpha). The summer season data show that most pollution happen at the Ga-selati site with BHC-beta and at the Waterval site with (Heptachlor and BHC-gamma) respectively. The OCPs that reached the river catchment were significantly above the WHO drinking water quality guidelines and its cause for concern for those who are exposed or use it.

Survey on Metals Contained in Stainless Steel Kitchenware and Tableware.

Stainless steel kitchenware and tableware on sale in Japan were investigated. Surface elemental composition ratios of 172 samples were analyzed by the fluorescence X-ray method. High levels of manganese (9.59-20.03%)were detected in 17 samples. This finding was confirmed by ICP analysis. Next, we conducted migration tests. Samples conformed to the Italian Specific Migration Limits. Moreover, lead and antimony were not detected in these samples, in accordance with the Japanese Food Sanitation Law.

LC-MS/MSによるアユ（&lt;i&gt;Plecoglossus altivelis&lt;/i&gt;）中のフェニコール系薬剤の分析

An analytical method for the determination of residues of 3 phenicol drugs (chloramphenicol, thiamphenicol and florfenicol) in Ayu (Plecoglossus altivelis) by LC-MS/MS was developed. We used the whole body of Ayu, including the bones and internal organs, in addition to muscle. Phenicols were extracted with 90% acetonitrile and an aliquot of the crude extract was cleaned up on a Florisil column (2 g), followed by defatting with n-hexane. The acetonitrile extract was evaporated and the solvent was replaced with phosphate buffer, then the extract was purified on a hydroxylated styrene-divinylbenzene copolymer column (200 mg). Finally, sample solution was passed through a deproteination cartridge filter with a lipid removal function. Chloramphenicol was quantitated by means of a calibration curve corrected with salogate standard (chloramphenicol-d5) and thiamphenicol and florfenicol were quantitated based on absolute calibration curves. This method was validated in accordance with the notification of the Ministry of Health, Labour and Welfare of Japan. As a result of the validation study, the trueness, repeatability and within-laboratory reproducibility were 85-103, 5-13 and 8-13%, respectively. This method is useful for inspecting residues of 3 phenicol drugs in whole body of Ayu efficiently. Moreover, when chloramphenicol and thiamphenicol are detected by this method, the quantitated value is applicable to decide the compliance of the sample with the specifications and standards of the Food Sanitation Law.

The Liver of the Aquacultured Japanese Pufferfish) (Natural Toxins).

Pufferfish is categorized as one of foods which contain or are covered with toxic or harmful substances or are suspected to contain or be covered with such substances" in Article 6, Item (ii) of the Food Sanitation Act (Act No. 233 of December 24, 1947). The issue, however, stipulates in the proviso "that this shall not apply to cases where the Minister of Health, Labour and Welfare (MHLW) specifies that such articles involve no risk to human health". Based on the proviso, the pufferfish species and the edible parts, which involve no risk to human health, were specified in the notice titled "New Rules for Measures to Secure Sanitation Regarding Pufferfish". Currently, the liver of Japanese pufferfish (Takifugu rubripes, hereinafter referred to as "Torafugu") is not included in the notice, thus shall not be sold based on Article 6, Item (ii) of the Act. A proposal to add the liver of Torafugu as a food which involves no risk to human health, as one of the cases stipulated in the proviso, was submitted to the MHLW. In response to the request from MHLW, Food Safety Commission of Japan (FSCJ) conducted a risk assessment on the liver of Torafugu that is aquacultured and served to the customer under the controlled procedures proposed by Saga prefecture and a business operator in the prefecture (hereinafter referred to as "the specified operator"). The proposed procedures are: 1) Torafugu is aquacultured on land under the control of the specified operator. 2) Using a HPLC-FL method, TTX level of a part of liver tissue from every Torafugu fish is determined. 3) Only the liver showing below the detection limit of TTX will be served exclusively in the restaurants managed by the specified operator. FSCJ conducted the risk assessment mainly from the view points; 1) toxificating mechanisms of Torafugu, as well as hazards and risk control points in the on-land aquaculture, 2) validity of the HPLC-FL method for TTX analysis, 3) reliability of the sampling part for TTX-level determination, 4) acceptability of exclusive determination of TTX. Based on the current findings and data in the documents submitted, FSCJ concluded that the safety of the liver of Torafugu aquacultured on land through the proposed procedures could not be secured, even with the determination of TTX in the individual liver.

Relationship between Public Health and Climate in Japan

This commentary discusses the relationship between Japan’s climate and public health. For example, in Japan, the climate varies in different regions. For this reason, there are regional differences in the food that can be harvested. Furthermore, there are also regional differences in whether people eat specific foods raw, or whether food can be processed for long term storage. These differences influence local occurrence of food poisoning. Conversely, Japan’s regional differences in climate are being lost because of global environmental problems, development of building technology, or imports. In this paper, we explain food sanitation and the relationship between climate and environmental hygiene and occupational health in Japan.

Surveillance of Chromium(VI) Concentrations in Mineral Water Products

We developed and evaluated a method of quantifying chromium(VI) in mineral water (MW). After a performance evaluation, we performed a surveillance of chromium(VI) concentrations in 150 kinds of MW products purchased from markets in 2016. Recovery rates, as examined by using 150 spiked samples prepared from the purchased MW products, ranged from 93 to 107%. These results strongly suggest that the validated method is suitable for quantifying chromium(VI) in MW. Chromium(VI) was detected in 65 kinds of MW products; the detection rate was 43%. The minimum concentration of chromium(VI) was 0.0001 mg/L and the maximum was 0.0019 mg/L. The median value of chromium(VI) concentration was 0.0003 mg/L. In most of the products in which chromium(VI) was detected, the concentration ranged from 0.0001 to 0.0002 mg/L. No products were found with concentrations higher than the value (0.05 mg/L) set by the Food Sanitation Law as the specification for MW.

Validation Study on a Method for Simultaneous Quantification of Elements in Mineral Water and Surveillance of Element Concentrations.

A validation study was performed on the Japanese official method to determine several elements (B, Cr, Mn, Cu, Zn, As, Se, Cd, Ba, Pb) in mineral water simultaneously using ICP-MS. The trueness, repeatability and reproducibility of the method were estimated to be in the ranges of 95-106, 0.2-1.4 and 0.4-4.2%, respectively. The values of every performance parameter fulfilled the requirements in the guidelines announced by the Ministry of Health, Labour, and Welfare of Japan, and the validity of the method was confirmed. The concentrations of the elements in mineral water products purchased from Japanese markets in 2013 and 2014 were surveyed using the method. All products met the specifications defined in the Japanese Food Sanitation Law. No clear relationship between the element concentrations and the survey year or the producing country was found.

Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul

Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul

Risk factors associated with cholera outbreak in Bauchi and Gombe States in North East Nigeria

This study investigated the risk factors associated with cholera epidemic during the 2010 cholera outbreak in some States in Nigeria. Semi-structured questionnaires were administered to consented patients and/or their parents/guardians in Bauchi and Gombe States in North East Nigeria. Few (33.7%) respondents had access to safe and clean drinking water through the pipe-borne system compared to well (47.8%) and river (19.6%). Respondents’ means of sewage disposal were: pit/latrine (77.2%); bush (15.2%); and water closet (4.3%). Only 34.8% knew water, food and poor sanitation as transmission routes for cholera. There was a significant gender difference in knowledge of lack of safe and clean drinking water and poor sanitation as contributing factors to cholera infection (p<0.05). Observation showed poor sanitation and food hygiene practices in the communities visited.The results provided insights for planning educational programmes through information, education and communication/behavioral change communication efforts to boost knowledge on cholera in the communities. Key words: Knowledge, perception, environmental sanitation, health behavior, cholera outbreak, Nigeria.

Enteric Fever.

Enteric fever is an important public-health problem in India. The clinical presentation of typhoid fever is very variable, ranging from fever with little other morbidities to marked toxemia and associated multisystem complications. Fever is present in majority of patients (>90%) irrespective of their age group. Mortality is higher in younger children. Blood culture remains gold standard for diagnosis. Widal test has low sensitivity and specificity but may be used in second week to support the diagnosis. Emerging resistance to several antibiotics should be kept in mind when selecting antibiotics or revising thetreatment. The key preventive strategies are safe water, safe food, personal hygiene, and appropriate sanitation. Vaccination is an additional effective tool for prevention.

Food Safety and Sanitation in Various Kinds of Restaurants Salads in Ramallah Al-Bireh Governorate, Palestine

Food Safety and Sanitation in Various Kinds of Restaurants Salads in Ramallah Al-Bireh Governorate, Palestine