Good Food Hygiene Research Articles

Food Allergy Awareness Champions: Improving Food Safety Standards in Online Food Procurement for People With Food Hypersensitivities

Background There have been changes more recently in how people commonly acquire and consume food at home. The practice of ordering online food delivery including ready-to-eat meals, drinks, and snacks has increased immensely. The COVID-19 pandemic has likely been a factor in this change in practice as it’s now the case that one in four consumers thinks about using meal delivery services on a regular basis. The aims of this project were: • to improve understanding and knowledge of the behaviours of FHS citizen scientists buying ready-to-eat (takeaway and delivered) food online. • to learn more about the visible procedures and practices of individual food businesses offering online food delivery. • to use accredited methods to determine the presence of certain allergens in selected samples of food procured by participants. Results In general, respondents expressed more trust in nationwide food chains due to their perceived resources, updated information, menu consistency and/or accreditation by a UK allergy charity, such as Allergy UK or Coeliac UK. The citizen scientists revealed some of their behaviours to minimise the risk of contamination including: • eating food alone, before or after the family or work meal • physically separating gluten-containing from non-gluten-containing foods at the table • double checking the food order and the labels provided • following good food hygiene guidelines • using their own senses. Furthermore, there were some indications that older FHS citizens may perceive the risk of ordering online differently from younger age groups.

Assessment of Knowledge, Perception and Practice Toward Lassa Fever Prevention Among Residents of Akure South Local Government, Ondo State

Lassa fever is an extremely virulent and highly infectious disease endemic in West Africa, including Nigeria. This study aimed to assess the knowledge, attitudes, and preventive practices against Lassa fever among adult residents of Akure South Local Government in Ondo State, Nigeria. A cross-sectional study design was utilized, with data collected from adults in the LGA during a recent outbreak. The study involved systematic random sampling of approximately 300 adults, with data collected via pretested, interviewer-administered questionnaires. The study employed a multi-stage sampling technique and used a pretested interviewer-administered questionnaire. Data were analyzed using frequency distribution tables, simple percentages, and bar charts. The findings indicated that only 33.6% of respondents had good knowledge of Lassa fever, while 54.3% practiced good food and environmental hygiene. Most respondents were female, highly literate, and predominantly Yoruba. Despite high awareness, misconceptions about Lassa fever's origin and nature persisted, with many believing it was discovered in Congo or considering it a chronic disease. Effective prevention practices such as proper food storage were acknowledged, aligning with recommendations to avoid contact with Mastomys rodents and maintain cleanliness to prevent rodent infestations. The study concluded that there is a need for improved risk communication, ongoing sensitization, and specific educational campaigns to enhance understanding and preventive behaviors regarding Lassa fever. Further research is recommended to expand these findings across Ondo State and compare risk perceptions in affected and unaffected communities.

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.

Tinjauan Tingkat Pengetahuan Hygiene Makanan Pedagang Sala Lauak Di Objek Wisata Ulakan Padang Pariaman

Abstract:
 This study originated from the fact that only 10% of the 40 sala lauak vendors at Ulakan Padang Tourism Object apply good food hygiene standards. This study was conducted to evaluate the level of understanding of food hygiene of food vendors in the Ulakan tourist area of Padang Pariaman.
 The research method used was quantitative with descriptive data. This study was conducted in Ulakan tourism destination in Padang Pariaman District. The number of participants in this study was 40 vendors operating in the Ulakan Tourism area. They became the main sample in data collection using a questionnaire based on the Guttman scale model.
 According to the results of the study, the level of knowledge about food hygiene at Ulakan tourist attraction in Padang Pariaman showed that 60% were in the poor category, 17% were in the moderate category, and 24% were in the good category.

Escherichia coli in Food and Hands of Handlers in Catering service Group A1 and A2

<div><table cellspacing="0" cellpadding="0" align="left"><tbody><tr><td align="left" valign="top"><p class="Default"><em>Food hygiene was a controlling factor for food contamination that can cause foodborne diseases such as diphtheria, diarrhea, typhoid, and food poisoning. Several types of microbes that can cause food poisoning, one of which is Escherichia Coli. The purpose of this study was to analyze the relationship between personal hygiene, food hygiene, sanitation facilities, with Escherichia Coli food and hands of handlers in catering services of groups A1 and A2. This research method uses Cross Sectional study, sampling techniques in research using Accidental Sampling in catering service groups A1 and A2 in the Banyudono District. This research was carried out from May to June 2022, the research location was in catering service in the Banyudono district area. This sample in this study was 25 food handlers.The data analysis was done by Chi Square test. The results showed that the handlers had good personal hygiene by 52%, good food hygiene 72%, inadequate sanitation facilities 52%, Escherichia coli in food 56%, and Escherichia coli in hands 84%. There was no relationship between personal hygiene (p-value = 0.302) and food hygiene (p-value = 0.177) with the content of Escherichia coli in food. There was a relationship between sanitation facilities (p-value = 0.000) and the content of Escherichia coli in food. There was no relationship between personal hygiene (p-value = 0.096), food hygiene (p-value = 0.548) and sanitation facilities (p-value = 0.322) with Escherichia Coli on hands. Food service handlers already have personal hygiene and apply good food hygiene, but Escherichia coli is still found in the food and handlers hands. Sanitation facilities still do not meet the requirements, so it is necessary to utilize available sanitation facilities to reduce Escherichia coli contamination. </em></p></td></tr></tbody></table></div><strong><em>Keyword: Personal hygiene, Hygiene, Sanitation, </em> <em>Escherichia coli</em></strong>

Copro-prevalence of <i>Cryptosporidium </i>in pigs of selected districtsin West coast of India: A preliminary study

In India, Cryptosporidium spp. have been detected and characterised from humans and domestic animals, mostly ruminants. Although pigs can act as an important reservoir of Cryptosporidium infection to humans, comprehensive studies have not been conducted in pig population in India. Hence, present study attempt to elucidate the prevalence and diversity of Cryptosporidium infection in pigs in the selected districts of three states situated in the West coast of India. The pig faecal samples (n=221) were subjected to coprological examination using modified Ziehl Neelsen (mZN) staining method, followed by polymerase chain reaction to detect Cryptosporidium spp. Using mZN staining method, 1.35% (95% CI, 0.46%–3.91%) of the samples were found positive for Cryptosporidium oocyst. However, the DNA from Cryptosporidium positive faecal samples could not be amplified using polymerase chain reaction probably because of the low sensitivity of the PCR and or low oocyst number in the faecal sample. Cryptosporidium spp. of pig origin have zoonotic potential and a certain proportion of pigs infected with Cryptosporidium may be apparently healthy. Therefore, the pig farmers need to be made aware of hygienic practices while handling pigs and pig manure and and general public must be made sensitised about the good agricultural practices and standard food hygiene practices to prevent foodborne Cryptosporidium infection.

Food Safety and hygiene practices and the Determinants among street vendors during the Chain of Food Production in Northwest Ethiopia

BackgroundThere is mounting evidence that Ethiopia is becoming a more street-food-consuming nation. The hygienic and safety procedures, however, are not adequately evaluated. ObjectivesThis study aimed to determine the magnitude of food safety and hygiene practices and associated factors among street food vendors of Bahir Dar City. MethodA community-based cross-sectional study design was conducted from March 10 to April 10, 2019. The data were collected using an interviewer-administered questionnaire with an observational checklist. The collected data were entered into EPI Data and analyzed by R software. Descriptive statistics were computed. A Binary logistic regression model was fit to identify the association and strength of exploratory variables and food safety and hygiene practices at a 95 % confidence interval and p-value <0.05. ResultsA total of 421 participants participated. The level of good food safety and hygiene practices was 36 % (95%CI: 31, 41). Monthly income of >2500 Birr (AOR = 4.99; 95%CI: 2.42, 10.3), work experience of >2 years (AOR = 2.05; 95%CI: 1.15, 3.65), having supervision by health professionals (AOR = 2.45; 95%CI: 1.25, 4.85), having good knowledge about food safety and hygiene (AOR = 3.84; 95%CI: 1.42, 10.36), and having a favorable attitude towards food safety and hygiene (AOR = 2.71; 95%CI: 1.12, 6.57) were determinants of food safety and hygiene practice. ConclusionsThe level of good food safety and hygiene practices was low. Monthly income, work experience, supervision by health professionals, knowledge, and attitude toward food safety and hygiene were identified as the determinants of good food safety and hygiene practice.

Compliance to Food Hygiene Practice Standards Among Food Handlers in Selected Restaurants in Nairobi City County, Kenya

The already developed Kenya Standard - Hygiene requirements in food service establishments and catering operations KS 2573:2015 outlines food hygiene practice requirements for food service establishments including restaurants. The broad objective of the study was to evaluate compliance to food hygiene practice standards among food handlers in selected restaurants in Nairobi City County. A descriptive, cross-sectional study design was used. The study targeted 39 purposively and proportionately sampled restaurants and 316 food handlers in the selected restaurants in Nairobi City County. The dependent variables were implementation of HACCP system and food handlers’ food hygiene practice, and the independent variable was compliance to food hygiene practice standards in restaurants. Data was collected using interview guides and questionnaires. SPSS version 26 was used to analyze the data and these findings are reported in a descriptive manner. Qualitative method was used to analyze content from interviews for themes. Gaps were identified in food temperature control for high risk foods in all food handling stages. Low proportion of food handlers consistently reported good food hygiene practice in aspects analyzed under food time and temperature control. The study recommends monitoring capacity strengthening by Public Health Inspectorate to ensure food hygiene practice standards required in restaurants and among food handlers is adhered to.

Prevalence and risk factors associated with the occurrence of Campylobacter sp. in children aged 6-24 months in peri-urban Nairobi, Kenya.

Campylobacter bacteria is a major cause of foodborne-related bacterial gastroenteritis in humans worldwide. It is known to cause diarrhea in young children which has been shown to directly affect their weight and height as a result of malnutrition. Severe cases of diarrhea can also lead to death. Most of the burden is experienced in resource-limited countries in Africa and Southeast Asia where the disease is linked to poor hygiene and sanitation. The objective of this study was to determine the prevalence of Campylobacter in children aged between 6 and 24 months in Nairobi, Kenya and identify potential risk factors associated with their occurrence. A cross-sectional study was carried out between May to December 2021. A total of 585 randomly selected households were visited in two wards (Uthiru/Ruthimitu and Riruta) in Dagoretti South sub-county, Nairobi. A questionnaire regarding how children's food is handled, the major foods consumed, sanitation and hygiene, and animal ownership was conducted among caregivers to identify associated risk factors. Stool samples were collected from 540/585 children and screened for the presence of Campylobacter using culture-based methods and confirmed through PCR. Of the 540 children's stool samples processed, Campylobacter isolates were detected in 4.8% (26/540). Campylobacter jejuni (C. jejuni) was the most common species in 80.8% of positive samples compared to Campylobacter coli (C. coli) in 26.9% of samples. In six samples, both C. jejuni and C. coli were isolated, while in four samples, it was not possible to speciate the Campylobacter. Drinking cow's milk (OR 4.2, 95% CI 1.4 - 12.6) and the presence of animal feces in the compound (OR 3.4, 95% CI 1.1 - 10.3) were found to be statistically associated with Campylobacter carriage in children. The carriage of Campylobacter in children in this community indicates a need for further investigation on source attribution to understand transmission dynamics and inform where to target interventions. Awareness creation among caregivers on good personal and food hygiene is needed, including boiling milk before consumption. Implementation of biosecurity measures at the household level is highly recommended to reduce contact between animals and humans.

Infections due to Salmonella sp. in children with chronic granulomatous disease: Our experience from North India

Infections with non-typhoidal Salmonella sp. have been documented in children with chronic granulomatous disease (CGD), but the prevalence of salmonella infection in children with CGD in underdeveloped countries is unknown. We assessed the clinical profiles of CGD patients diagnosed at our tertiary care centre in north India and had Salmonella sp.infections. We found three patients with Salmonella sp. bloodstream infections (2-proven, 1-probable) among the 99 CGD patients. After receiving cotrimoxazole prophylaxis following a CGD diagnosis, we noted that none of our patients experienced non-typhoidal salmonella infection. One patient experienced severe typhoidal bacteremia despite receipt of cotrimoxazole prophylaxis. This patient required numerous hospital admissions and prolonged intravenous antibiotic regimen. We suggest that vaccination with killed typhoidal vaccines should be regularly given to children with CGD in order to avoid typhoidal bacteremia, in addition to cotrimoxazole prophylaxis and a focus on good hand and food hygiene.

Ethnic differences in eating patterns and their associations with obesity among adults in West China.

Despite observed ethnic differences in eating patterns and obesity, evidence in China is limited. This study examined ethnic differences in eating patterns and their associations with weight outcomes among multi-ethnic adults in West China. A cross-sectional survey collected self-reported data on demographics, eating behaviours, weight and height in 2021. Principal component analysis and multivariate regression were conducted to identify eating patterns and examine their associations with weight outcomes. In total, 4407 subjects aged ≥ 18 years were recruited across seven provinces in West China. Four eating patterns were identified: 'meat-lover' - characterised by frequent consumption of meat and dairy products, 'indulgent' - by frequent intakes of added salt, sugar, alcohol and pickled food, 'diversified-eating' - by frequently consuming food with diversified cooking methods and eating out and 'nutri-health-concerned' - by good food hygiene behaviours and reading food labels. Ethnic differences in eating patterns were observed. Compared with Han, Hui were less likely to exhibit meat-lover or diversified-eating patterns; Tibetans were less likely to have meat-lover or nutri-health-concerned patterns; Mongolians were more likely to have indulgent pattern. BMI was positively associated with meat-lover pattern in both genders (exp(β): 1·029; 95 % CI: 1·001, 1·058 for men; 1·018; 1·000, 1·036 for women) and negatively associated with nutri-health-concerned pattern in women (0·983; 0·966, 1·000). Mongolians were two times more likely to be overweight/obese than Han (OR: 3·126; 1·688, 5·790). Considerable ethnic differences existed in eating patterns in West China. Mongolians were more likely to be overweight/obese, which was associated with their indulgent eating patterns. Ethnic-specific healthy eating intervention programs are needed.

The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking

Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food product in Cambodia. In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose® as the model food and Cambodian pâté). The model developed with COMSOL® Multiphysics software can accurately predict both local temperatures and global moisture losses within the pâté sample (RMSE values of 2.83 and 0.58, respectively). The moisture losses of Cambodian pâté at the end of the process was 28.5% d.b (dry basis) after a ramp-up heating activity ranging from 4 to 80 °C for 1880 s and a temperature-holding phase at 80 °C for 30 min. Overall, the accurate prediction of local temperatures within Cambodian pâté is mainly dependent on the external heat-transfer coefficient during the temperature-holding phase, and is specifically discussed in this study. A 3D model can be used, at present, as a digital twin to improve the temperature homogeneity of modulated microwave power inputs in the future.

Food Hygiene Practices and Associated Factors Among Street Food Vendors in Urban Areas of Gedeo Zone, Southern Ethiopia

Street food is expanding all around Ethiopia. Street vendors have become commonplace near schools, hospitals and bus stations. Because street vended food is sold in unsanitary surroundings near streets, it can be contaminated with variety of pathogens, exposing consumers to foodborne illnesses. There haven't been enough studies on Ethiopian street food, and little is known about how hygienic these foods are. The local authorities don't even have a regulatory system to ensure food safety for street food vendors. Thus, this study aimed to assess food hygiene practices among street food vendors and associated factors. Community-based cross-sectional analytical study design was conducted from June, 2021 to July, 2021 including 402 respondents. Structured questionnaire and observational checklists were used for assessing food hygiene practices. Data were analyzed using SPSS statistics (version 25.0). Binary logistic regression analyses were used to check association of covariates with food hygiene practices. Adjusted odds ratio, and P-value less than 0.05 at 95% confidence interval were used to report significant association. Out of 402, 390 individuals responded. About 123 (31.5%) (95% CI: 27.2-36.4) of vendors had good food hygiene practices. Being female (AOR = 0.15; 95% CI: 0.09-0.27), age (19-25 years (AOR = 0.29; 95% CI: 0.11-0.81) and 26 to 35 years (AOR = 0.24; 95% CI: 0.08-0.74), marital status (being married (AOR = 0.52; 95% CI: 0.29-0.93), educational status (college and above (AOR = 3.42; 95% CI: 1.35-8.62), monthly income (1001-2000 Ethiopian Birr (AOR = 0.36; 95% CI: 0.19-0.68), being inspected (AOR = 13.15; 95% CI: 2.76-62.66) and lack of water at vending site (AOR = 0.40; 95% CI: 0.17-0.97) were factors significantly associated with food hygiene practices of street vendors. Few street food vendors who adhered to good food hygiene were present. Significant variables of food hygiene behaviors included gender, age, marital status, education level, monthly income, inspection frequency, and the availability of water at vending sites. The vendors' food hygiene practices needed to be improved, which necessitated continual assistance, frequent inspections, and public awareness campaign.

Knowledge, Attitude and Practices of General Population Regarding Hepatitis A &amp; E Prevention and Control

Aims: To assess the knowledge and attitude of general population, regarding Hepatitis A &amp; E. and practices of study participants to adopt healthy lifestyle for the preclusion of hepatitis A &amp; E. Study Design: Cross sectional study. Place and Duration of Study: Shaikh Zayed Medical Complex, Lahore, and Mayo Hospital Lahore from 1st November 2021 to May 2022. Methodology: Two hundred and fifty individuals were enrolled. A face to face interview of all study participants was conducted and a questionnaire was filled. Results: There were 98 (39.2%) males and 152 (60.8%) females. Majority of the subjects were more than 30 years old. Two hundred and seventeen (87%) and 212 (85%) had correct knowledge about causative agent and treatment of hepatitis A and E respectively. Two hundred and fifty (100%), 213 (85.2%), 190 (76%) and 165 (66%) were having good practices of washing hands after using toilet, good food hygiene, washing fruits and vegetables before eating and avoid contact with person infected with hepatitis A &amp; E respectively. It was observed that age ≥30 years (P=0.000), higher education (P=0.016) and good practices (P=0.000) were significantly associated with good knowledge of participants regarding hepatitis A and E. Conclusion: The participants having better awareness regarding spread and transmission of hepatitis A and E can improve practices regarding prevention and control of disease. The awareness and prevention control programs should be initiated and guidelines regarding personal hygienic practices should be developed and disseminated through mass media. Keywords: KAP study, Hepatitis A, Hepatitis E, Prevention of hepatitis, Control of hepatitis

Food hygiene knowledge, attitude and practices among food handlers in Calabar Municipal, Cross River State, Nigeria

Background: The risk of foodborne diseases increase with poor food handling practices. Unsafe food leads to the spread of diseases which increases morbidity and occasionally mortality, significantly impeding public health. This study was aimed to determine food hygiene knowledge, attitude, and practices among food handlers in Calabar Municipal, Cross River State, Nigeria. Methods: A total of 156 food handlers were randomly selected and interviewed using a structured pretested questionnaire. Direct observation of environment and hygiene practices while handling or serving the food was also done. SPSS version 25 was used for data analysis and testing associations using Chi square test. Results: The finding of the study revealed that majority 135(86.6%) of the food handlers had good knowledge of food safety and hygiene. Most 134(86%) of the respondents also had good level of practice of food hygiene. Majority 118(75.6%) were also found to have good attitude towards food hygiene. but few still had poor practice. The proportion who had good food hygiene practice was higher among handlers with good food hygiene knowledge levels compared to those with poor knowledge levels, (87.3% versus 66.6%) and the difference was statically significant (P =0.002). Moderately sanitary food vending environments were also observed in the study. Conclusion: Good food hygiene practices is associated with good knowledge levels. We recommend health education courses/ workshops for food handlers as a requirement for commencement of food vending business. Continuous monitoring and periodic training is also essential in order to improve knowledge, attitude and practice towards food safety.

Evidence-based health interventions for the educational sector: Application and lessons learned from developing European food hygiene and safety teaching resources

BackgroundFoodborne illnesses have a significant global burden and can be life-threatening, but good food hygiene practice can prevent most. SafeConsume is an EU-funded, transdisciplinary project aiming to improve consumers’ food safety behaviour and reduce the burden of foodborne illness. Young people are at risk of foodborne illness and research indicates a lack of knowledge or concern about food hygiene. Educational settings provide an opportunity to influence behaviour; but for resources to be effective and implementable, they should be evidence-based and thoughtfully designed. AimTo develop educational resources to teach food hygiene and food safety to school children aged 11–18 years old, through a user-based approach, specific to the educational setting. MethodsDevelopment used a two-step process referred to as: the insight phase; and prototyping and refinement phase. This included using the findings of a needs assessment with students and educators based on the Theoretical Domains Framework (TDF) presented in earlier publications (Eley et al., 2021; Syeda et al., 2021). A user-centred approach to development was then taken, employing an iterative process of idea generation, consultation with a multidisciplinary steering group, and user testing. ResultsThe insight phase identified students' and educators’ deficiencies in knowledge and skills, and cultural and social influences on food safety behaviours. This phase, including Curriculum analysis informed student learning objectives and educator training topics. Following a round of development and consultation, a total of seven teaching resources were developed, with four educator training modules to improve knowledge and confidence of educators. ConclusionsBehavioural theory is a useful foundation for the development of school-based health interventions, which aim to positively influence students' knowledge, behaviour, and attitudes. To support educators’ uptake, materials should be aligned to the national curriculum and should consider practical factors like time and environmental factors. By working closely with stakeholders at all stages of development, barriers to use, implementation and efficacy can be identified and mitigated.

Correlates of intention to practice good food hygiene among street food-vendors in Kadjebi District, Ghana

ABSTRACT Food-borne illnesses arise from food contaminated by pathogenic microorganisms, mycotoxins or chemical hazards and this is a growing public health concern worldwide. This study identified the correlates of intention to practise good food hygiene among street food vendors in the Kadjebi District, Ghana using the expanded Theory of Planned Behaviour (TPB). This study adopted a descriptive cross-sectional design to collect data using a structured questionnaire from a random sample of 275 participants. Logistic regression analyses were performed at the 0.05 level of significance. The overall intention to practice good food hygiene was 83.6%. Overall, perceived barrier [Adjusted Odds Ratio (AOR) =27.79 (C.I: 10.40 to 74.27); p < 0.001] was the significant correlate of intention to practice good food hygiene. Overall, perceived self-efficacy was not a significant correlate of intention to practice good food hygiene. However, respondents who believed that they were not equipped with the needed skills to practice good food hygiene were less likely to have a high intention to practice it [AOR = 0.05 (C.I: 0.01 to 0.19); p < 0.001]. There is the need for health promotion strategies in the Kadjebi District to minimise barriers to good food hygiene practices and to empower street food vendors with the requisite skills to practice good food hygiene.

Food hygiene practices and determinants among food handlers in Ethiopia: a systematic review and meta-analysis

BackgroundFood-borne diseases are a major public health concern worldwide, particularly in low and middle-income countries (LMICs), such as Ethiopia. Poor food hygiene practices primarily exacerbate food-borne illness transmission. Prior studies on the food hygiene practices among food handlers in Ethiopia were inconsistent. Therefore, this meta-analysis and systematic review aimed to estimate the pooled proportion of good food hygiene practices and identify the determinants in Ethiopia.MethodsThe preferred reporting items for systematic review and meta-analysis (PRISMA) instruments were used, and a systematic search was performed in the PubMed/MEDLINE, POPLINE, HINARI, Science Direct, Cochrane Library databases, and Google Scholar were systematically last searched on the 24th February 2022 for relevant articles. Only the observational studies that reported the proportion of good food hygiene practices and their associated factors among food handlers were included. The quality of the included studies was assessed by two independent authors. Articles with unclear methodologies and did not report the overall proportions of good food hygiene practice were excluded. The effect estimates for pooled proportion and pooled odds ratio (POR) along with a 95% confidence interval (CI) were determined conducting using DerSimonian–Laird's random effect model.ResultsAmong 817 retrieved studies, 23 eligible articles with a total sample size of 7153 study participants were included in the meta-analysis. The pooled proportion of good food hygiene practices among food handlers was 50.5% [95% CI: (41.6, 59.4%]; I2 = 98.7%, p value = 0.001]. Food handlers with formal education (POR = 4.60, 95% CI: 3.05, 6.93), good knowledge (POR = 1.98, 95% CI: 1.26, 3.11), training (POR = 3.52, 95% CI: 2.35, 5.28), and a positive attitude (POR = 3.41, 95% CI: 2.52, 4.61) about food hygiene components, as well as regular medical checkups (POR = 6.75, 95% CI: 4.49) were significantly associated with good food hygiene practice.ConclusionsOnly half of Ethiopia's food handlers had good food hygiene practice.Implication of the studyThe key elements of effective food hygiene practice that will aid in the development of feasible interventions to increase food handler compliance with food hygiene components have been identified.

Assessment of Knowledge and Practices of Food Hygiene among Food Vendors in North Central Geo-Political Zone of Nigeria

The study was carried out to assess the Knowledge and Practice of food hygiene among food vendors in North East Zone, Nigeria. The researchers used descriptive survey design and the population of the study was some selected food vendors in North East Zone, with population of three hundred and sixty (360) where sixty (60) of them were sampled for the study through simple random sampling technique, the instrument used for the collection of data for the study was self-structured questionnaire and the data collected were analyzed using frequency counts and percentage. Findings of the study reveals that about 45.1% of the respondents have good personal hygiene practice while 54.9% of them have poor personal hygiene practices and in view of their food handling practices, 63.7% of them have good food hygiene practice while 36.3% have unhygienic food handling practices. Such improper personal hygiene and unhygienic food handling practices may lead to ill health and subsequent contamination of the food they handle. It is therefore recommended that food handlers should put more effort towards practicing good personal hygiene especially hand washing and the use protective devices while rendering food services.

ANTIBIOTIC RESISTANCE: A REVIEW

Antibiotics are medicines used to prevent and treat bacterial infections. Antibiotic resistance occurs when bacteria change in response to the use of these medicines.Bacteria, not humans or animals, become antibiotic-resistant. These bacteria may infect humans and animals, and the infections they cause are harder to treat than those caused by non-resistant bacteria.Antibiotic resistance leads to higher medical costs, prolonged hospital stays, and increased mortality.The world urgently needs to change the way it prescribes and uses antibiotics. Even if new medicines are developed, without behaviour change, antibiotic resistance will remain a major threat. Behaviour changes must also include actions to reduce the spread of infections through vaccination, hand washing, practising safer sex, and good food hygiene.