Food Handlers Research Articles

Main Barriers in Reducing Microbial Load in Raw Vegetables Served on Brazilian School Menus

This study assessed raw vegetable sanitizing in Brazilian schools and identified barriers to standards. This experimental and quantitative study was conducted in 12 school food services in the Federal District (Brazil) public primary education institutions. Microbiological analyses were conducted with vegetable samples (before and after sanitizing) and water used in the sanitization process, collected before the process. The Petrifilm®E. coli/Coliform Count Plates and COLIlert methods were used to evaluate vegetables and water samples, and a checklist of good practices was applied in each school food service to identify barriers to proper sanitization. Thirty-five samples of raw vegetables were offered to students, 32 samples of water, and 17 hygiene processes were evaluated. The results indicate that 76.5% (n = 13) of hygiene processes were considered unsatisfactory, with an average increase of 5.8 log CFU g−1 (DV = 7.4) in the initial microbial load in 47.1% (n = 8) of the evaluated processes; moreover, 33.3% (n = 6) of the samples exceeded the tolerable limit, with an average value above 1.5 × 103 CFU/g. Attention to food handler training and necessary organizational changes is essential to ensure safe food and promote healthy student eating habits, highlighting the importance of strengthening basic hygiene practices and following the parameters for sanitizing vegetables.

Exploring food safety knowledge and practices in Lebanon

Background: Lebanon’s economic and financial crises have affected the quality-of-life, including food safety and food security. Aim: To assess food safety knowledge and practices among a sample Lebanese population and the association with the sociodemographic and economic characteristics of participants. Methods: This cross-sectional study collected data online from 412 Lebanese adults aged ≥ 18 years [mostly female (77.7%)] between October and December 2021. The data included their sociodemographic characteristics, food safety knowledge and practices, experience of food insecurity, and financial wellbeing. We conducted logistic regression analyses to explore the associations between food safety knowledge and practices, sociodemographic variables, and food security status of participants. Results: A significantly higher proportion of married (vs single) participants said they reheated refrigerated meat or chicken before consumption (74.3% vs 63.1%, P = 0.017). A significantly higher proportion of participants in the higher income category and those with university education (versus lower level of education) knew the characteristics of a contaminated food (34.2% vs 15.0%, P = 0.008). Older participants were significantly more knowledgeable about the management of leftover food (mean 34.54 years vs 31.25 years; P = 0.014). Household food security status did not show any statistically significant association with any of the 5 food safety measures examined. Conclusion: This study confirms the existence of suboptimal food safety knowledge and practices by almost half of the sample. There is therefore a need for evidence-based public health interventions to increase knowledge, and promote better practices, of safe food handling, thereby reducing the risk of foodborne diseases in Lebanon.

Food Safety Knowledge and Handling Practices of Adult Rural Women: A Cross-sectional Survey

Background: Food contamination can occur in any step of handling of food from “farm to table” and lead to a variety of food borne diseases which can cause increased morbidity and mortality. Food handlers play a vital role in transmitting these diseases and pose a significant threat to public health. Objective: This study was aimed to assess knowledge about food safety and handling practices of adult rural women who were actively involved with food preparation. Methods: A cross-sectional descriptive study was conducted among 664 adult rural women involved with food preparation of households in six villages of Taraganj Upazila, Rangpur district from 20th September 2023 to 19th October 2023. Pre-tested semi-structured questionnaire was used to collect data and face-to-face interview with the respondents were performed. Results: About 46.1% participants were between the age group of 18-34 years (Mean±SD=36.07±11.6 years). 58.9% educational status was below SSC.43.2% respondents had monthly family income between (10,001-20,000) taka. 95.2%of the respondents did not attend any type of food safety training or session. Among all 47.0% had good knowledge and only 13.4% had good handling practice. 98.8% respondents knew about hand washing before food preparation but only 78.3% practiced it. About 81.5% of respondents knew that keeping raw fish/meat/vegetable in same bag/vessels is harmful to health, but during practice 70.6% participants reported that they always used separate utensils for raw and cooked food during food preparation. 93.8% knew that raw fish, meat, and eggs should be completely cooked, and food should be served piping-hot, although 41% of them always practiced thorough cooking and re-heating cooked foods until it is piping-hot. 89.5% of respondents knew that expiry date of packed/canned food should be checked before eating/cooking but 66.6% always threw away expired foods. 98.9% of the respondents said that it is mandatory to wash raw fruits and vegetables with safe water before cooking/eating but 84.6% of thempractice this. 81.2% knew that diarrhea/skin disease of cook can contaminate food, 70.9% of them avoid servingfood while they are infected with these diseases. The association between food handling practice and food safety knowledge was strongly significant (p<.001) Conclusion: The findings of this study portray the importance of education and awareness and training orcourtyard session about safe food handling knowledge for prevention of food borne illness todecrease mortality and morbidity from these diseases. J Rang Med Col. September 2024; Vol. 9, No. 2: 15-20

Food Hygiene and Sanitary Condition Awareness among Street Food Vendors

The objective of this study was to investigate the level of awareness among the street food vendors in Barangay Saber, Marawi City specifically regarding food hygiene and sanitary condition. The researcher utilized a descriptive-survey research design using survey-questionnaires as the primary tool to figure out the problems in sustaining food safeties for the consumers. These street food vendors play an important role in the economy by making goods more accessible and affordable, as well as providing livelihood opportunities for people with few job options in the city. The survey-questionnaires were contained of two parts, part one, socio-demographic profile of respondents and part two were the problems on food street vendors’ food hygiene and sanitation awareness in terms of food serving and surrounding sanitation. A total of forty-one (41) street food vendors participated in the study. Moreover, the study employed frequency, percentage distribution and weighed mean with the aid of SPSS Software as statistical tools used to understand the data and interpret the results properly. The results revealed that all the identified indicators that may influenced the maintaining of proper hygiene and sanitary of food establishments of the street vendors were positively perceived by the respondents. The street food vendors were properly aware on the important of food hygiene which is part of food safety and ensuring the health and well-being of the consumers. The average weighted mean is 2.70 or “often” as descriptively define. Results implied that these street food vendors were observing properly the importance of cleanliness to prevent their customers from illnesses due to negligence on proper handling of foods and maintaining the positive environment.

Molecular surveillance and antimicrobial susceptibility profile of bacterial contamination in pastries of Iranian confectioneries: a public health concern.

Microbial contamination in food products such as pastries, poses a significant public health concern due to the potential risks of foodborne infection and outbreak, Therefore, to prevent these infections, it is essential to investigate the frequency and extent of microbial contamination as well as the level of drug resistance in pastries. Due to this issue, our study aimed to assess the microbial diversity and the drug susceptibility patterns of microbial pollutants in pastry shops in Markazi province, Iran. The study involved collecting 120 pastry samples from 30 pastry shops in Markazi province, Iran. The isolates were identified using a series of biochemical, phenotypic, and molecular assays, including specific PCR and 16S rRNA gene sequencing. Drug susceptibility testing (AST) was performed by using the Kirby-Bauer method according to the CLSI 2023 guidelines. A total of 56 isolates (46.66%) were recovered from 120 pastries samples, The most prevalent species isolated in the current study were S. aureus 12 isolates (21.43%), M. luteus 7 isolates (12.5%), E. coli 7 isolates (12.5%), S. warneri 6 isolates (11.12%), 6 isolates of S. succinus (11.12%), B. cereus 5 isolates (10.7%), Nocardia 4 isolates (7.15%), K. pneumoniae 3 isolates (5.35%), S. epidermidis 3 isolates (5.35%), and E. faecium 3 isolates (5.35%). The isolates showed the most sensitivity to imipenem and trimethoprim-sulfamethoxazole and the least sensitivity to erythromycin and tetracycline. The AST showed that 7 isolates of S. aureus were MRSA, 3 isolates of E. coli and, 2 isolates of K. pneumoniae were identified as ESBL. In conclusion, the results of the current study showed that the microbial contamination of pastries produced in confectionaries of Markazi province was not in standard ranges. These problems may be related to fecal contamination of pastries or lack of hygiene by handlers and it is urgent to develop the standards of hygiene of food handling techniques and aseptic pastry production in confectioneries.

Food Safety Awareness and Practices of Street Food Vendors in Selected Barangays of Marawi City

The study delved on identifying vendors’ level of awareness towards food safety and practices on proper food handling. The researcher made use of quantitative approach specifically the descriptive-correlative research design. The data were collected through the use of survey questionnaires distributed to the twenty-six vendors from the three selected barangays namely: Saduc Proper, Lilod Saduc, and Panggao-Saduc. The respondents were selected through convenience sampling. Specifically, this study sought to explore the demographic profiles of the respondents such as sex, highest educational attainment and attended seminar or training related to food safety and hygiene. It also identified the vendors’ level of awareness towards food safety and practices on proper food handling of street food. Lastly, it investigated the relationship between the demographic profiles of the respondents and the vendors’ level of awareness towards food safety. Using the convince sampling, the data were collected from twenty-six (26) sample size. Based on the findings, it was found out that most vendors were females and have low educational levels. It was also revealed that there were only few who have been to seminar/training related to food hygiene and safety. Furthermore, this study found out that respondents were very aware of many food safety practices such as keeping their preparation areas clean and using the right utensils. However, there was a need to improve some practices such as preheating sauces and serving food quickly. In terms of the relationship between the respondents’ demographic profile and their level of awareness on food safety, it resulted to negative moderate correlation between the demographic profile variables of gender, educational attainment, and seminars attended related to food safety and hygiene and the level of awareness among street food vendors on food safety practices. The researcher recommended that street food vendors must strictly observe safe food handling practices. They should be aware of the significance of these practices. In addition, they should attend seminar or training related to food safety and healthy food preparation practices to ensure a safer and healthier food environment for everyone’s health.

Spread Bacterial Toxins through Food

Background: Bacterial toxins in food cause widespread foodborne illnesses. These illnesses are a major public health concern globally. Bacteria are responsible for most food poisoning cases. Food safety measures are crucial to prevent the spread of these toxins. Millions of people are affected by foodborne illnesses annually, leading to hospitalizations and deaths. The problem is exacerbated by global socioeconomic development and the increasing complexity of food supply chains. Objective This study aimed to review the spread of bacterial toxins through food. Discussion Bacterial toxins in food cause widespread illness and death. Poor food handling, weak regulations, and inadequate education contribute to the problem. Common foodborne pathogens include Campylobacter spp., E. coli, Non-typhoid salmonellosis. Bacillus cereus. Shigella spp., and Listeria monocytogenes. These bacteria produce toxins that cause various illnesses, such as diarrhea and kidney failure. Improving food safety practices is crucial to prevent the spread of bacterial toxins. Conclusion The intricate problem of bacterial toxins spread through food necessitates enhancing food handling, improving sanitation practices, reinforcing regulations, and educating food handlers are vital measures to enhance food safety and reduce foodborne illnesses caused by bacterial toxins.

Food safety knowledge, attitudes, and practices among food handlers in collective catering in central Morocco

Food safety is a significant challenge for countries worldwide due to the growing number of food poisoning outbreaks, particularly in the catering sector, which impacts consumer health and imposes additional economic costs on countries. The role of food handlers in restaurants is crucial for guaranteeing this safety and protecting the health of citizens. This pioneering study in central Morocco aimed to assess food safety knowledge, attitudes, and practices (KAPs) among food handlers and to identify key factors influencing adequate knowledge, positive attitudes, and effective practices. A cross-sectional study was conducted among food handlers in restaurants in Fez prefecture in central Morocco between July 2021 and January 2022 using a questionnaire survey. The results revealed that the 282 food handlers included in this study exhibited moderate levels of knowledge (65.31 %) and practices (62.91 %), and a high level of attitudes (75.61 %) towards food safety. A moderate positive correlation was observed between knowledge and practices (r = 0.291, p < 0.05), as well as between attitudes and practices (r = 0.327, p < 0.05). The most significant positive correlation was between knowledge and attitudes (r = 0.907, p < 0.05). Moreover, professional experience and age significantly influenced the level of knowledge; the nature of job and work experience influenced attitudes; gender, education level, nature of work, and marital status influenced the level of practices; and training impacted them all. Nevertheless, those surveyed have knowledge gaps, particularly about cross-contamination, personal hygiene, time and temperature control, especially the temperature danger zone (between 40 °F and 140 °F), and thawing. Training programmes that emphasize these dimensions of food safety need to be implemented. The findings of this study, carried out for the first time in Fez, will provide a solid basis for further research. They will also assist responsible authorities in better understanding food safety in Morocco by selectively planning food safety training based on KAPs to prevent food poisoning and protect consumer health.

Food Handler Hygiene and Escherichia Coli Bacteria Content in Se'i Cows

Food handlers who do not adhere to proper health and hygiene standards can significantly contribute to the risk of cross-contamination during food preparation. In the case of se'i beef (a traditional Indonesian smoked beef dish), such lapses can lead to contamination with harmful pathogens, including Escherichia coli (E. coli). Not washing hands thoroughly after using the restroom, handling raw meat, or touching contaminated surfaces can transfer E. coli from handlers to the beef. Using unclean knives, cutting boards, or other tools can spread bacteria from one food item to another.. The aim of the research was to assess the hygiene conditions of food handlers and the content of Escherichia coli bacteria in se'i beef. The research method is a survey with a cross sectional design. The research results showed that 70% of food handlers did not wear head coverings, 50% did not wear masks correctly, 100% spoke when handling food, 80% did not use aprons, did not use tools/equipment/hand pads when handling 70% of food and 90% of cow samples contained Escherichia coli bacteria.

Hidden Spread of Rare Salmonella Serovars Isolated from Healthy Individuals - Yulin City, Guangxi Zhuang Autonomous Region, China, 2013-2022.

The emergence of rare multidrug-resistant Salmonella serovars is increasingly common in developing countries, posing a significant public health risk. This report identified five rare Salmonella serovars in China for the first time and using whole-genome sequencing, identified their hidden spread among healthy individuals. Additionally, antibiotic resistance genes and virulence genes were identified. Healthy individuals, especially food handlers, may be sources of hidden Salmonella dissemination. Therefore, monitoring Salmonella prevalence in healthy individuals is important for understanding and managing the risks of foodborne illness.

Deep learning for the detection of good hygienic practices control measures for food handlers

Hygiene habits and behaviors of food handlers are critical to ensuring food safety during production. Good Hygiene Practices (GHP) require food handlers to follow strict hygiene standards, including proper handwashing procedures and the use of personal protective equipment (PPE) such as hairnets, masks, gloves, protective clothing, pants, and work shoes to prevent cross-contamination in food factories. However, manual inspections in large-scale operations are often inefficient and impractical. To address this, this study proposes a deep learning-based system that leverages computer vision and Convolutional Neural Networks (CNNs) to automatically detect hand hygiene and PPE compliance before workers enter the production area. This ensures adherence to GHP standards, enhances food safety, improves inspection efficiency, and reduces costs. A dataset of 20,222 entries, comprising 12 handwashing actions from 8 angles and color-coded PPE conditions, was used to train and evaluate 10 models: YOLOv8, YOLOv7, YOLOv6, YOLOv5, ResNet, Dense-Net, MobileNetv2, EfficientNetv2, VGG, and Vision Transformer (ViT). YOLOv6 and YOLOv8 achieved the highest accuracy (0.999) for handwashing recognition, while Dense-Net achieved the highest accuracy (0.956) for PPE detection. This system offers an efficient and automated solution for monitoring hygiene habits, helping to prevent cross-contamination and ensure food safety within factory environments.

A Nitbit Citation of the Contributions of Sheikh Abdullahi Fodiyo in the Public Health of The 19th Century West Africa and Beyond: A Case Study of "Kitaabu Niyyati Fil' A'amaliddunyawiyyati Wal'ddiniyyati" (A Book of Intentions in the Issues of World and

Nowadays, invariably health improvement, health education, health benefits are attached to religiosity as confirmed by inexhaustible literatures. This paper reviewed some of the contributions of Sheikh Abdullahi Fodiyo in the public health of 19th century West African Sokoto Caliphate and afterwards in his famous book called "Kitaabu Niyyati Fil' A'amaliddunyawiyyati Wal'ddiniyyati" (A book of intentions in the issues of world and religion). In the examined book, he stressed the importance of cleanliness, ablution, prayer, work/ employment/ wealth, agriculture, and meat production in the development and sustainability of society, let alone the Muslim ummah. He warned against unemployment, lack of personal hygiene, poor production and handling of food/ meat among others. Certainly, the book exhorts benefits to public health especially in Islamic societies. There is need to use religion as health education, and health promotion tool especially in religious societies for better health and interventions.

Training of food handlers on handwashing using a virtual reality environment is more effective than traditional training approaches in a randomized trial

ABSTRACT Handwashing is an essential prevention step in foodservice, This randomized comparative study assessed the effectiveness of three training methods -virtual reality (VR), Glo-Germ (GT), and traditional face-to-face training (CT)- in improving handwashing practices among foodservice workers (n = 129). Training focused on the World Health Organization’s 11-step handwashing process. Handwashing in the workplace was observed, in a pre- and post-test design, with microbiological swabs also taken. There was an increase in time spent on handwashing that was noticeable across all three groups (p < 0.05) with the highest in the VR group (50.16 ± 26.04 sec.). The mean number of handwashing steps increased across all groups, and the highest increase (8.91 ± 1.49 steps) was observed in the VR group. A statistically significant difference was observed among all groups regarding correctly performed steps, and the VR group showed the highest number of steps (p < 0.01). These findings suggest that VR-based training has value for enhancing hand hygiene practices in foodservice settings.

The Impact of Fermentation on Aflatoxin and Fumonisin Levels in Sorghum Kernels and Flour Used to Prepare Complementary Food in Kerio Valley, Kenya

ABSTRACTSorghum is a major ingredient used in the production of complementary foods in Kenya's drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to aflatoxin and fumonisin contamination, which have adverse effects on human health. The current study aimed to assess the levels of aflatoxin and fumonisin in sorghum kernels and flour from Kerio Valley and to investigate whether fermentation (spontaneous or innoculum facilated) could reduce the levels of toxins. The sorghum samples were obtained through a cross‐sectional survey and subjected to ELISA analysis for quantification of aflatoxin and fumonisin levels. The aflatoxin levels ranged from 0 to 119.91 ppb for sorghum kernels and from 2.70 to 89.36 ppb in the flour, while fumonisin concentrations ranged from 0 to 30.65 ppm in sorghum kernels and 0.22 to 27.27 ppm in the flour. Fermentation significantly reduced the levels of the toxins in sorghum samples (p ≤ 0.05). The type of fermentation (p = 0.001), sample fermented (kernels or flour) (p = 0.004), and duration of fermentation (p = 0.037) significantly impacted the reduction of both toxins. Therefore, there is a need to integrate the adoption of fermentation with other effective postharvest practices to mitigate mycotoxin contamination in sorghum and other cereal‐based foods. In addition to the customary health and nutrition messages, promoting proper food handling, storage, and processing can significantly contribute to improving food safety and the overall health and nutritional status of young children.

Food and Waterborne Cryptosporidiosis from a One Health Perspective: A Comprehensive Review.

A sharp rise in the global population and improved lifestyles has led to questions about the quality of both food and water. Among protozoan parasites, Cryptosporidium is of great importance in this regard. Hence, Cryptosporidium's associated risk factors, its unique characteristics compared to other protozoan parasites, its zoonotic transmission, and associated economic losses in the public health and livestock sectors need to be focused on from a One Health perspective, including collaboration by experts from all three sectors. Cryptosporidium, being the fifth largest food threat, and the second largest cause of mortality in children under five years of age, is of great significance. The contamination of vegetables, fresh fruits, juices, unpasteurized raw milk, uncooked meat, and fish by Cryptosporidium oocysts occurs through infected food handlers, sewage-based contamination, agricultural effluents, infected animal manure being used as biofertilizer, etc., leading to severe foodborne outbreaks. The only Food and Drug Administration (FDA)-approved drug, Nitazoxanide (NTZ), provides inconsistent results in all groups of patients, and currently, there is no vaccine against it. The prime concerns of this review are to provide a deep insight into the Cryptosporidium's global burden, associated water- and foodborne outbreaks, and some future perspectives in an attempt to effectively manage this protozoal disease. A thorough literature search was performed to organize the most relevant, latest, and quantified data, justifying the title. The estimation of its true burden, strategies to break the transmission pathways and life cycle of Cryptosporidium, and the search for vaccine targets through genome editing technology represent some future research perspectives.

Virulence Profiles of Salmonella enterica Isolated from Three Food Matrices Collected from Retail Markets.

Salmonella enterica is one of the most common foodborne pathogens associated with the consumption of contaminated porcine, dairy, and avian products. Nontyphoidal Salmonella is a major cause of bacterial diarrhea, responsible for ∼150 million cases and 60,000 deaths annually. The main goal of this study was to determine the prevalence of Salmonella spp. and to establish the virulence profile (VP) from genes (avrA, invE, ssaD, sseF, ssaQ, ttrC) and plasmid genes (pefA, spvB, spvC) in isolates obtained from cheese, chicken, and pork sold in food markets in Barrancabermeja, Colombia. A survey was conducted on 100 samples each matrix. The detection of Salmonella spp. followed the ISO 6579:2017 standards modified, and isolates were confirmed using the invA gene. In addition, single polymerase chain reaction assays were developed to detect the nine virulence genes. Salmonella spp. was found in 62%, 32%, and 14% of pork, chicken, and cheese samples, respectively. A total of 277 isolates were biochemically, serologically, and molecularly compatible with Salmonella spp. The most representative serogroups were C and B. Forty-seven combinations of virulence gene were detected; 53.5% of the pork isolates, 46.2% of the cheese isolates, and 39% of the chicken isolates were distributed among VP1, VP2, and VP3 suggesting a higher pathogenic potential. In addition, seven isolates harbored plasmid-encoded virulence genes (spvB and spvC), which are associated with increased invasiveness. The results revealed a higher prevalence of Salmonella spp. in pork and chicken compared with other studies conducted in Colombia. The serogroups identified include serovars that more frequently affect humans Salmonella Enteriditis, Salmonella Newport, and Salmonella Typhimurium. The isolations have the majority of the virulence genes studied. These findings highlight the need to improve control measures and educate food handlers to minimize the presence of Salmonella spp. and its potential transmission.

Isolasi Staphylococcus aureus dari swab tangan penjamah makanan di kantin Universitas Mataram

One of the main qualities of food is seen from the biological safety aspect, such as being free from Pathogenic microorganisms. Staphylococcus aureus is a pathogenic bacterium that can contaminate food ingredients come from the skin of food handlers. S. aureus produces enterotoxins that have a poisoning in consumers.The preliminary observationstated that there were still many food handlers in the Mataram University canteen who did not pay attention to hand hygiene and personal sanitation. This study aims to determine the bacterial contamination of S. aureus swabbed from the hands of food handlers in the Mataram University cafetaria. The method was used in this research is descriptive observational. The research consisted of two stages, namely isolation and biochemical identification. The isolation stage resulted 10 culturable bacterial isolates. All bacteria were able to ferment mannitol on Mannitol Salt Then, the biochemical test identification resulted that all isolates had a positive catalase test, a positive slide coagulase test, Gram-positive, and staphylococci cell. The TSIA test resulted A/A or (acid)/(acid) which indicated that all isolates were able to use diverse carbon sources from sucrose, lactose, glucose. Moreover, other test as sulfur, indole and motility tests were negative. Therefore, all isolates in this study are classified as S. aureus. This research is also a promotive and preventive effort for the campus in implementing hygiene and sanitation for food handlers in the cafetaria.

Street Venders' Food Safety Knowledge, Attitudes and Practices and Consumers' Preference About Street Food Marketing in Chennai City

Purpose-The purpose of a study on "Street Vendors' Food Safety Knowledge, Attitudes, and Practices and Consumers' Preference About Street Food Marketing" typically revolves around several key objectives.The study would typically aim to inform public health efforts, regulatory policies, and the support structures needed for street vendors to improve food safety while meeting consumer demand. Design/methodology/approach-This study adopts a descriptive cross-sectional design to gather information on the current knowledge, attitudes, and practices of street vendors related to food safety. It also examines consumer preferences regarding street food marketing and their perceptions of food safety.This study adopts a descriptive cross-sectional design to gather information on the current knowledge, attitudes, and practices of street vendors related to food safety.A sample of approximately 150 street vendors and 150 consumers will be targeted for this study, providing a representative overview of the practices and preferences in Chennai’s Street food sector. Findings-Food Safety Knowledge Gaps: Many street vendors in Chennai have limited formal knowledge about food safety, with gaps in understanding key areas such as personal hygiene, food handling, and the risks of cross-contamination.Inconsistent Attitudes and Practices: Vendors generally express positive attitudes toward maintaining hygiene, understanding its importance for consumer health and business success. Originality/value-Underserved Research Area: Street food vending is a significant part of the informal economy, particularly in developing regions, but often lacks sufficient formal research. This study explores an area where academic and policy-focused research may be limited, making it a fresh and critical investigation. Focus on Food Safety in Informal Settings: While food safety is well-documented in formal food industries, there is less research on how informal vendors manage food safety. This study provides original insights into how these vendors understand and practice food safety without formal training or resources.

An outbreak of Clostridium perfringens infection on a training ship anchored in Busan, Korea.

In September 2023, an outbreak of food-borne disease occurred among students on a training ship docked in Busan. This was an epidemiological investigation with the aim of improving infection prevention activities and group meal service practices on board ships. In this study, a case was defined as an individual who experienced diarrhea more than twice a day during their training period aboard the training ship. A total of 171 exposed individuals including 6 food handlers was well-defined; therefore, a retrospective cohort study was conducted. We administered a questionnaire and conducted laboratory tests including 38 rectal swab samples. Relative risk (95% confidence interval) for each food item was calculated. Of the 165 students and school staff members, 41 met the case definition, resulting in an attack rate of 24.8%; all cases were students. The shape of the epidemic curve was unimodal, with the peak from 0:00 to 06:00 on September 7, 2023. Clostridium perfringens was detected in 9 cases, and no other pathogens were found. Significant relative risk was shown in 11 different food items. Clostridium perfringens was the causative pathogen of this outbreak on the training ship. Due to the lack of preserved food samples, the exact source of infection could not be confirmed. Ships are not classified as collective dining facilities, leaving them in a management blind spot. Therefore, specialized guidelines, voluntary inspections by the operating entities, and continuous education for managers and staff are necessary.

Fungal contamination and intestinal parasitism: investigating food handlers and environmental conditions in a Tunisian Hospital catering department

Fungal contamination and intestinal parasitism: investigating food handlers and environmental conditions in a Tunisian Hospital catering department