Food Handlers Research Articles

Are Socio-Economic Indicators Associated with Food Safety in Public Schools? A Study in Sergipe State, Brazil.

The Brazilian National School Feeding Programme aims to ensure food security and the right to food for public school students. To protect these fundamental rights, a comprehensive approach is needed that includes ensuring food safety. Recognising that low socio-economic conditions, inadequate food safety and child vulnerability can pose a cumulative burden on child development, this study examined food safety in public schools in Sergipe, Brazil, in the context of local socio-economic indicators. All state public schools in Sergipe (n = 314) were included. Food safety and socio-economic data were analysed using secondary sources and geographical maps. The cluster analysis identified two different groups of schools based on socio-economic indicators. While most schools presented regular foodborne illness risks, food production and temperature control had particularly high levels of non-compliance. Schools in areas with higher socio-economic indicators (Cluster 2) had better overall food safety scores (p < 0.001) compared to schools in areas with lower socio-economic indicators (Cluster 1). Cluster 1 schools also had a higher FBI risk when analysing temperature-controlled equipment violations (p = 0.001), food handlers (p = 0.005) and process and production (p = 0.004), which emerged as critical areas. These results emphasise the urgent need for targeted interventions to improve food safety in schools located in areas with lower socio-economic conditions.

Associations of sugar-related food parenting practices and parental feeding styles with prospective dietary behavior of children and adolescents: a systematic review of the literature from 2017 to 2023.

High consumption of sugar-rich foods and beverages has been associated with increased overweight and obesity in children and adolescents. Dietary behavior is influenced by learned mechanisms that originate in childhood and is associated with food parenting practices (FPP) and parental feeding styles (PFS). This systematic review aimed to narratively synthesize FPP and PFS concerning sugar-rich foods and beverages and their associations with the prospective dietary behavior of children and adolescents to derive evidence-based recommendations for health professionals and parents to promote healthy behaviors. A systematic literature search was conducted using PubMed and Web of Science databases covering the publication years 2017-2023. The results were narratively synthesized, and exposure-outcome matrices were used for visual representation. The review included 15 peer-reviewed studies from different geographical regions that investigated FPP or PFS regarding the handling of sugar-rich foods and beverages in children's diets and reported the associations with the prospective dietary behavior of children and adolescents. The findings indicate that highly controlling parental practices were associated with the development of unhealthy eating behaviors and preferences for sugar-rich foods and beverages over time. Conversely, parental practices that emphasized structure and balance in dietary choices yielded more positive long-term outcomes, associated with reduced preferences for sugar-rich foods and drinks. The results underscore the significance of fostering a healthy home environment and active parental role modeling in promoting healthier dietary behaviors among children and adolescents.

Iodized salt utilization and associated factors in the South Ethiopia Region: A community based cross-sectional study

BackgroundIodine is one of the essential micronutrient components for healthy human life. However, it is deficient in household salt in most developing countries, like Ethiopia. This survey assessed the prevalence and risk factors associated with the adequacy of iodized salt utilization at the household level in Sawla town, southern Ethiopia. MethodsA community-based, cross-sectional study design was used. A multistage sampling technique was employed. Data were collected using a pre-tested and structured questionnaire through a face-to-face interview technique. Descriptive statistics was used to describe variables in tables and figures. A multivariable logistic regression model was applied to determine the final statistical associations between dependent and independent variables at a p-value of <0.05. ResultA total of 551 households participated in the survey, with a response rate of 97 %. A total of 243 (44.1 %) households were using adequately iodized household salt. There were reduced odds of utilizing adequately iodized salt when the main food handlers were in the age group 25–29 years, AOR (95%CI), 0.45 (0.22, 0.93), 35–39 years, AOR (95%CI), 0.37 (0.18, 0.77), ≥40 years, AOR (95%CI), 0.29 (0.14, 0.59), and among households who were using packed salts, AOR (95%CI), 0.33 (0.21, 0.52). Households who had a tradition of properly handling household salt to maintain its iodine content were more likely to use adequately iodized salt than its counter parts, AOR (95%CI), 1.9 (1.3, 2.78) and households who purchased salt from a retailer shop, AOR (95%CI), 2.82 (1.87, 4.24), were more likely to use adequately iodized salt than purchasing from an open market place. ConclusionsIn this study, adequately iodized household salt utilization was similar to regional levels across Ethiopia. The household’s salt handlers need to be empowered to have a tradition of proper salt handling, storage, and use practices.

Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China

The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as Escherichia coli and Campylobacter were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.

Canadian Midwives' Experiences with Nutrition in Their Training and Practice: A Cross-Sectional Study.

Midwives are primary prenatal care providers well-positioned to offer nutrition advice to pregnant individuals; however, no Canadian study has assessed midwives' experience with nutrition education. The objective of this study was to investigate Canadian midwives' experiences with nutrition in their practice, their level of nutrition education, and their recommendations on select nutrition topics. This cross-sectional study used an anonymous online survey consisting of 4 sections: demographics, opinions on the importance of nutrition, nutrition recommendations for pregnancy, and nutrition topics that midwives would like more information on. Responses were recorded using Likert-type scales, multiple choice, or open-ended questions. Eligible participants, registered Canadian midwives, were recruited through advertisements in e-newsletters via national and provincial midwifery associations, social media posts, and emails to midwifery clinics. An independent samples t test compared differences in means for continuous outcomes, the χ2 test compared categorical variables, and the Mann-Whitney U test compared ordinal variables. A P <.05 was considered statistically significant. In total, 161 midwives completed the online survey. Most midwives (92.5%) indicated that nutrition for pregnancy was important, and 83.2% believed their role in providing nutrition information to pregnant women was important. Almost two-thirds (63.8%) of midwives received nutrition education. Comfort levels were highest (median = 4) when providing nutrition advice on healthy eating, weight gain, Listeria, anemia, heartburn, safe food handling, nutrition for breastfeeding, and weight gain for women with obesity. Almost all the midwives (99.4%) had provided nutrition information to pregnant women, and 85.2% of their recommendations aligned with Canadian guidelines and literature. Canadian midwives valued the importance of nutrition during pregnancy and their role in providing nutrition information to pregnant women. The level of comfort in advising on nutrition ranged from uncomfortable to very comfortable depending on the topic, and most (85.2%) of their advice aligned with Canadian guidelines and relevant literature.

Withdraw-to-eat movements of the Platyrrhine Sapajus libidinosus to the changing affordance of tubers with eating

The evolution of hand ability in primates is staged, with the visual control of hand shaping likely originating in Platyrrhine primates, members of a monophyletic primate suborder whose stem group diverged from catarrhines about 40 million years ago. Platyrrhine hand shaping may have evolved in relation to visually mediated inhand food manipulation and hand withdraw to the mouth for eating movements. The present study examines this hypothesis in the Platyrrhine Sapajus libidinosus, the bearded capuchin monkey. These monkeys include the tuber raiz de macaco, or monkey’s root, in their diet, a food item that poses challenges in handling, peeling and eating. Analysis of video recordings show that the capuchins used vision to render the tuber into fibers and roots that could be chewed and ingested. Visual engagement was initiated as each rendering/eating sequence began and visual disengage, with a blink and head raise, occurred just before a tuber reached the mouth. Two-handed withdraws mainly brought intact tubers to the incisors for peeling and shredding and one-handed withdraws mainly brought tuber fibers and roots that protrude from the hand to the premolars for chewing. The capuchins made use of novel power hand grasps, featuring the digit tips pressing food items against the interdigit pads and palm. They displayed individual but not group preference in pulling and holding the tubers with one hand and manipulating the tuber at the mouth with the other hand. The results are discussed in relation to the idea that the evolution of the visual and cognitive skills associated with inhand food handling to the changing affordance of food facilitates its management by the mouth. This visuomanual skill could be applied to other functions including tool use.

Analysis of the relationship between attitudes, training, and perceptions of food handlers on supervision and the implementation of personal hygiene among food handlers

Background: Poor personal hygiene can affect the cleanliness of food provided to patients. A preliminary study conducted at XX Hospital Nutrition Installation found that five food handlers failed to use complete personal protective equipment (PPE), and two food handlers engaged in conversation while preparing food. This research aims to identify factors influencing the implementation of personal hygiene among food handlers at XX Hospital Nutrition Installation. Method: This quantitative study employed a cross-sectional design from November 2019 to March 2020. The sample included 43 food handlers selected through total sampling. Data analysis utilized SPSS and Chi-square tests. Results: The study indicated that 48.8% of food handlers exhibited inadequate personal hygiene, 41.9% had limited knowledge, 53.5% demonstrated negative attitudes, 60.5% did not receive training, and 51.2% perceived inadequate supervision from their superiors. Significant correlations were observed between knowledge (p=0.004), attitude (p=0.000), training (p=0.000), and perception of supervision (p=0.004) with the implementation of personal hygiene. Conclusion: Attitude, training, and perception of supervision significantly influence the adherence to personal hygiene among food handlers at XX Hospital 's Nutrition Installation. It is recommended that the Nutrition Installation enhance supervision of food handlers' personal hygiene and conduct certified training programs on food hygiene and sanitation. Novelty/Originality: This study provides new insights into the relationship between knowledge, attitudes, training, and perceptions of supervision with implementing personal hygiene in the context of hospital food handlers. The findings suggest that although multiple factors influence individual hygiene, a better training and supervision-based approach can significantly improve compliance with hygiene practices, which is an essential contribution to managing food quality in the hospital environment.

Differences in Sanitary Hygiene Behavior and Bacterial Identification in Minimizing Pathogenic Bacteria in Food Handlers

Differences in Sanitary Hygiene Behavior and Bacterial Identification in Minimizing Pathogenic Bacteria in Food Handlers

Bacteriological quality and safety of handwashing water among food establishments in Gondar Town, Northwest Ethiopia

ABSTRACT Unsafe handwashing water (HWW) has been one of the public health concerns in developing nations, including Ethiopia. This study aimed to assess the bacteriological quality and safety of HWW and associated risk factors in food establishments (FEs) (hotels, restaurants, and cafes) in Gondar Town, Northwest Ethiopia. A cross-sectional study was conducted from February to August 2023. Total coliforms (TC) and fecal coliforms (FC) were enumerated using the membrane filtration method. In addition, potentially pathogenic bacteria were isolated from samples that tested positive for coliform. The antibacterial susceptibility profile of the isolated bacteria was also determined using the Kirby–Bauer disk diffusion method. Based on the results, 87.2% (for TC) and 52.9% (for FC) of the HWW did not meet water quality standards. The presence of unlicensed managers, untrained food handlers, and poor knowledge and practices on hygiene among HWW were found to be associated risk factors for FC contamination. All the isolated bacteria were resistant to amoxicillin and tetracycline but susceptible to ciprofloxacin. Moreover, 66–77% of the isolates were multi-drug resistant. Thus, the HWW in FEs of Gonder Town is unsafe for human health, and appropriate measures are needed to control the risks.

Inadequate food safety knowledge and hygiene practices among street food vendors in Dhaka, Bangladesh

Food safety remains a critical issue with outbreaks of foodborne illness. The knowledge gap of food safety and improper hygienic practices of food handlers are the key factors for the transmission of foodborne diseases. This study was conducted to investigate the level of food safety knowledge and practices among street food vendors in Dhaka City, Bangladesh, and its implications on consumers’ health. This cross-sectional study was conducted among 350 respondents in seven areas of Dhaka City. Trained data collectors gather data by interviewing street vendors using a pretested questionnaire. Most of the vendors (98%) were male, with 48% having secondary education and 85% having no food safety training. Although about 89% of the vendors were found to practice hand washing, only a small proportion of them practised using hand gloves while handling raw products (5.6%), cleaning tables (2.2%), preparing foods (1.3%) or handling garbage (0.9%). The education level of the vendors and their work experience were significantly correlated with their hand washing practice, wearing hand gloves and their knowledge about food-borne illnesses. The study demonstrated that formal education played a significant role in vendors’ knowledge and practice of health safety measures for food handlers to prevent foodborne illness. Effective food safety training and monitoring are needed to increase vendors' knowledge and practices, and in reducing foodborne diseases.

An epidemiological study on morbidity profile among food handlers in Panaji city, Goa.

Access to safe and nutritious food is key to promoting good health. An estimated 600 million fall ill after eating contaminated food, for which food handlers may constitute a common source of contamination. In addition to unhealthy food handlers, disease carriers handling the food play an equally important role in transmitting these diseases and pose a significant threat to public health. This study, therefore, aimed to know the morbidity profile among the food handlers employed in various food establishments in Panaji city. Using stratified sampling techniques, we conducted a cross-sectional study among 227 participants selected from 12 food establishments. We did three visits to each food establishment. We excluded food handlers who were unavailable despite three visits at fortnightly intervals and those who did not consent to the study. We administered a pre-designed and pre-structured questionnaire to each participant. A general examination and laboratory investigations, including stool and urine routine, were performed on all participants. We performed descriptive and analytical statistics by using SPSS version 14. Out of the 227 study participants, 79 (34.8%) had at least one morbidity at the time of examination. None of the food handlers had received a single dose of typhoid, hepatitis A, or cholera vaccines. Most (74.4%) study participants did not administer deworming tablets. We found that the health status of the study participants was substandard. Food safety may be in peril among food handlers with lower education backgrounds with morbidities as they may have little understanding of the risk of microbial contamination of food. Therefore, it is essential to create awareness among them.

Food safety knowledge and practices of food handlers at a public Sudanese university

The study was conducted to evaluate food safety knowledge and practices of food handlers in twenty-four food premises at nine campuses of Sudan University of Science and Technology (SUST), Khartoum State, Sudan. A structured questionnaire about demographic characteristics, food safety knowledge and practices of one hundred and five respondents was used. Data showed that 95.2% of respondents were Sudanese; 99% were males, the majority were singles, 43.8% were university graduates, 64.8% were in the age group 20-30 years, 100% had good knowledge regarding the importance of maintaining a clean environment in food premises, preparing food in a safe way, danger of food poisoning and 95.4% agreed that it is their responsibility to prevent food poisoning. Food handlers had in general satisfactory practices of personal hygiene; however, 64.8 to 69.5% had some poor practices, particularly not wearing clean aprons, masks, gloves and hair nets. Among the respondents 68.6% received basic training in food safety. The study suggests that mandatory food safety education and training should be organized to strengthen food handlers' knowledge, attitudes and practices in food safety areas which are either weak or lacking. The HACCP system should be implemented in food premises at the university campuses.

Penerapan Pelatihan Higiene Sanitasi Untuk Meningkatkan Pengetahuan Bagi Penjamah Makanan Nasi Boran di Kota Lamongan

This study aims to determine whether hygiene and sanitation training can improve knowledge for food handlers of boran rice in Lamongan City. This research method uses quantitative with an evaluative descriptive approach. Data collection techniques through Pre Test and Post Test questions. Research respondents were all food handlers of Boran rice in Lamongan city. a total of 20 people. with descriptive analysis techniques with the help of the SPSS (Statistical Package For Social Science) program. The results showed: by comparing the results of the pre-test and post-test, it can be seen that the training was quite effective in increasing participants' understanding and knowledge of hygiene and sanitation, because the average posttest answer of food handler respondents obtained a higher posttest score than when the pretest was conducted. Evidenced by the average Pre Test score was 66.75 and the average Post Test score was 73.25. Where the score is in the very good category. So it can be said that there is an effect of the application of sanitation hygiene training on increasing knowledge for food handlers of boran rice in Lamongan City.

Assessment of knowledge and practices regarding taeniasis and cysticercosis in Pak Chong, Nakhon Ratchasima, Thailand: A cross-sectional study.

Taeniasis and cysticercosis are parasitic infections caused by Taenia spp., mainly transmitted through the consumption of undercooked pork. Prevention requires increasing knowledge and awareness, improving meat inspection and hygiene, and promoting safe food handling and sanitation. The aim of this study was to evaluate the knowledge and practice (KP) of residents in Pak Chong District, Nakhon Ratchasima, Thailand, regarding taeniasis and cysticercosis. A cross-sectional study was conducted in Pak Chong District, Nakhon Ratchasima, Thailand, and its 11 subdistrict municipalities. Study participants were selected using a stratified random sampling design. A validated questionnaire (Cronbach's alpha = 0.70) was used to collect socio-demographic information and assess knowledge and practices related to taeniasis and cysticercosis. Descriptive statistics and multiple linear regression were used for the analysis. Of the 360 survey respondents, 65.0% (n = 234) were women, 82.2% (n = 296) were aged under 60 years, 99.2% (n = 357) identified as Buddhist, 87.5% (n = 315) had less than a bachelor's degree education level, 54.2% (n = 195) had monthly family income ≥10,000 Thai baht, 10.6% (n = 38) were unemployed, and 26.1% (n = 93) lived in a town municipality. The survey revealed that 98.3% (n = 354) of participants were categorized as having less accurate knowledge and 83.6% (n = 301) were classified as more frequently engaging in correct prevention practices. Our study revealed that pig farmers (1.7%) occasionally permitted the pigs to forage freely. The results of multiple linear regression analysis revealed that knowledge scores were positively associated with household income ≥10,000 Thai baht (βadj = 1.50, 95% confidence interval [CI] 0.65 to 2.36). Practice scores were negatively associated with age over 60 years (βadj = -1.77, 95% CI -3.14 to -0.40) and living in a subdistrict municipality (βadj = -2.58, 95% CI -3.77 to -1.39). There was no association between KP regarding taeniasis and cysticercosis in the population of Pak Chong. Overall, participants' knowledge was lacking. Public education interventions are recommended to improve knowledge among residents with low socioeconomic status. These findings can inform the development of targeted interventions and educational programs in Pak Chong District, especially among elderly people in subdistrict municipalities, to improve practices for the prevention and control of these parasitic infections.

The Implementation of Canteen Management Policy in Sriwijaya University: A Qualitative Study

A canteen in the campus environment is one of the infrastructures that educational units must own that will support educational activities if it is managed well by paying attention to the nutritional content of food and implementing proper hygiene and sanitation. This research aims to find an overview of the canteen management policy at Sriwijaya University. This research used a qualitative design with 23 research informants, consisting of 2 Vice Chancellors, 1 Dean, 2 Deputy Deans, 6 canteen owners, 6 employees, and 6 students at Sriwijaya University. Data collection was carried out using in-depth interviews and observation.The data was analyzed using the Content Analysis method and presented in a narrative for interpretation. Monitoring of each faculty's canteen for the management of a healthy canteen has mainly been carried out by handlers or sellers. However, facilities and infrastructure, such as access to electricity, clean water, canteen area, and canteen location, still need to be improved. Regarding food quality, practices, and sanitation, the food sold in each canteen already has good nutritional content. The implementation of healthy canteen management policies has been regulated in policies per faculty, although it is not evenly distributed. It is stated that the central policy for managing healthy canteens is still being designed. The implementation of canteen management policies at Sriwijaya University is that facilities and infrastructure still need to be improved, he food handlers and canteen managers are expected to continue to pay attention to food hygiene and sanitation of canteen buildings by the Indonesian Minister of Health Regulation Number 1096 of 2011.

Food Safety Knowledge, Attitude, and Practices of Restaurant Food Handlers in Jeddah City, Saudi Arabia.

Improper food handler (FH) practices in food service areas, such as restaurants, can result in foodborne diseases (FBD). To reduce FBD cases, the food safety knowledge, attitudes, and practices (KAP) of FHs working in restaurants in Jeddah City and the correlation between their sociodemographic information and KAP scores were investigated in this study. A self-administered questionnaire comprising four parts (socioeconomic information and food safety KAP) was distributed among 389 FHs. Out of the FHs surveyed, 94.1% were male and 68% were certified. The average scores were 9.3 ± 1.8, 9.3 ± 1.3, and 8.9 ± 1.1 for KAP, respectively. Most FHs (82.2%) belonged to the good KAP group, and the rest (17.7%) were in the poor KAP group. FHs aged 50 years and above (9.6 ± 0.6), those with over 10 years of working experience (9.2 ± 0.9), and are married (9.1 ± 1.1) had the highest scores for practice compared with other FHs (p = 0.01 for all). Salary is directly correlated with food safety attitudes (p = 0.04). The findings confirmed a high score for KAP among FHs working in Jeddah. Nevertheless, more focus must be given to training younger, single, and less-experienced FHs, necessitating education courses with practical and theoretical aspects. Further studies from all regions of Saudi Arabia are necessary to generalize the study findings.

Prevalence of Intestinal Parasitic Infections among Food Handlers from Greater Cairo, Egypt

Abstract Background Foodborne illnesses caused by intestinal parasitic infections (IPIs) are among the major health problems especially in developing countries. Food handlers play an important role in transmission of IPI during manufacturing, processing, handling, and serving of foodstuff. Objectives The aim of the present study was to determine the prevalence of IPIs among food handlers in Greater Cairo, Egypt and their associated risk factors. Methodology A cross sectional study was designed whereby 250 food handlers attending four provision health offices from different governorates of Greater Cairo were examined. The demographic data, job title and position, health certification as well as risk factors that might increase the transmission of IPIs were collected in a pre-designed questionnaire. Stool samples were collected from all participants and examined by direct wet/iodine mounts, formol diethyl acetate and modified Ziehl_Neelsen staining techniques. Results 65 food handlers (26%) were found to have IPIs. The commonest parasites detected were Entamoeba histolytica (24.6%), Entamoeba coli (20%), Blastocystis hominis (16.9%), Giardia intestinalis (12.3%), followed by Enterobius vermicularis (10.8 %), Ascaris lumbricoides (7.7 %) and Schistosoma mansoni (3.1%). Higher, statistically significant (P &amp;lt; 0.001), prevalence of IPIs was found among food handlers from rural areas, having low educational levels, not having previous health certificates and among those working in popular restaurants and those having poor personal hand hygienic measures. While no differences in prevalence of IPIs was found regarding age, sex, and work experience duration. Conclusion It was concluded that implementation of governmental policies ensuring routine medical checkup and continuous professional training and education of food handlers are essential for prevention of IPIs among food handlers.

Factors Associated with the Presence of E.coli in Food: Literature Review

Background: Escherichia coli is a gram-negative bacterium of normal flora of the human and animal digestive tracts, and is important in human digestion. These bacteria can live in the stool, and can cause health problems, such as: diarrhea, vomiting, and other digestive problems. E coli bacteria can be pathogenic if the number of bacteria in the digestive tract increases or is outside the intestine. Food Sanitation Efforts include supervision, protection, and improvement of hygiene and sanitation quality specifically for Ready-to-Eat Processed Foods. Food hygiene and sanitation quality supervision is carried out through: surveillance, laboratory tests, risk analysis, and/or follow-up recommendations. Protection of food hygiene and sanitation quality is carried out through: communication, information, and education; health checks of food handlers; use of personal protective equipment; and/or the development of appropriate technology. Improving the quality of food hygiene and sanitation is carried out through: communication, information, and education; and/or food processing technology engineering Objective: The purpose of this literature review is to find out the factors related to the presence of E.coli in food Method: The research method used is a literature study with a search method in a literature review, which searches for literature that is in accordance with relevant social media such as google scholar, garuda, e-journal in the field of diarrhea incidence. Search the literature as a reference from 2014-2024 and get 10 articles or journals that are relevant in the last 10 years. Results: The results of this literature review explain that factors related to the presence of e.coli in food in public places include: personal hygiene of food handlers, how to wash cutlery, PPE of food handlers are not paid attention to, poor food sanitation, food handlers do not pay attention to controlling environmental conditions from the handling of raw materials to the distribution process, the storage place of cutlery is not considered, and improper serving of food. Conclusion: The conclusion of this literature review article is that there are many factors related to the presence of e.coli in food in public places. And recommend to environmental health workers the need to socialize and supervise the hygiene and sanitation of traders in particular. To the general public to pay attention to the cleanliness of what will be consumed.

Hygiene Practices and Factors Associated With Hygiene Practice Among Meat Handlers at Butcher Houses and Restaurants in Gambela Town, Southwest Ethiopia

Meat contamination during slaughter and sale affects 600 million people globally annually, leading to diseases and 420,000 deaths. However, evidence on hygienic practices in low-income countries, particularly in Ethiopia, limits the extent of this problem, highlighting the need for research on hygienic practices. The aim of this study was to assess the magnitude of meat hygiene practices and factors associated with poor practices among food handlers in Gambela town, Ethiopia. The study was an institution-based, cross-sectional study among food handlers. A total of 422 participants were chosen at random using systematic sampling. Data were collected using structured questions through interviews and observations. The study analyzed the prevalence of good hygiene practices and factors associated with meat hygiene practices using binary logistic regression. Statistical significance was determined using adjusted odds ratios, 95% confidence interval, and p-value of .05, and the model was checked using Hosmer and Lemeshow tests. The study result shows that good hygiene practices were only 40.6% (36.0–45.6) among meat handlers at butcher houses and restaurants in Gambela town. Low hygiene practices were significantly associated with the education level of food handlers (AOR: 2.5, 95%CI [1.17–5.41]) and meat hygiene training (AOR: 5.1, 95%CI [2.55–10.23]). Therefore, intensive food safety training for the workers, engaging educated professionals in food safety services, and mitigating the health risks and consequences of contamination demand intervention in the setting.

Developing Causality and Severity Assessment Frameworks for Food Safety Signals Using Social Media Reviews: A Technical Report Based on Data From an Urban Indian Suburb.

Social media reviews are a valuable data source, reflecting consumer experiences and interactions with businesses. This study leverages such data to develop a passive surveillance framework for food safety in urban India. By employing a Bidirectional Encoder Representations from Transformers (BERT)-powered Aspect-Based Sentiment Analysis tool, branded as Eat At Right Place (ERP), the study analyses over 100,000 reviews from 93 restaurants to identify and assess food safety signals. The Causality Assessment Index (CAI) and Severity Assessment Score (SAS) are introduced to systematically evaluate potential risks. The CAI uses pattern recognition and temporal relationships to establish causality while the SAS quantifies severity based on sub-aspects such as cleanliness, food handling, and unintended health outcomes. Results indicate that 40% of the restaurants had a CAI above 1, highlighting significant food safety concerns. The framework successfully prioritizes corrective actions by grading the severity of issues, demonstrating its potential for real-time food safety management. This study underscores the importance of integrating innovative data-driven approaches into public health monitoring systems and suggests future improvements in natural language processing algorithms and data source expansion. The findings pave the way for enhanced food safety surveillance and timely regulatory interventions.