Hygienic-sanitary Practices Research Articles

Práticas higiênico-sanitárias em feiras de arte e gastronomia de Niterói/RJ, Brasil

Introduction: Street food is an important market segment with an impact on the generation of jobs, income, and appreciation of food culture. However, it poses a challenge for public health because it increases the risk of transmission of pathogens from foodborne disease. Objective: Evaluate the hygienic-sanitary practices of food handlers at fairs and the physical-functional conditions of gastronomy and arts fairs in the city of Niterói/RJ. Method: The descriptive methodology was applied, using a qualitative and quantitative approach. For data collection, two scripts were developed and applied to evaluate the functional conditions of the fairs and the hygienic-sanitary practices of the handlers during sales, and a questionnaire was administered to outline the socioeconomic profile of the workers. Results: 68.1% were women; average income of 3 minimum wages; 51.1% had completed higher education; 46.8% had never taken a Good Food Handling Practices course; 70.5% did not use hair protection; and 86.8% used adornments. In 40% of the fairs visited, there was the presence of animals/vectors, as well as the absence of toilet facilities for handlers. Conclusions: Thus, despite its socioeconomic importance, the street food trade represents a potential health risk. Therefore, it is necessary to expand the hygienic-sanitary training of handlers and improve the environmental conditions of fairs.

Hygienic-sanitary practices: contaminating factors of water reservoirs in the "Pianguapi" sector, Esmeraldas, Ecuador

Introduction: water is an essential resource of public health and environmental importance that governs the life of communities and civilizations. Currently, the contamination of water in its various sources such as the overflow of liquids at the household level, agricultural and livestock work, and the lack of a sewage system in the communities allow the contamination of supplies to originate. Methodology: an observational, analytical, cross-sectional study was carried out on 50 families, selected through simple random probability sampling using a hygienic-sanitary inspection form. Results: according to the results obtained, 100 % of the participating families find themselves in the need to store drinking water due to the non-continuity in the distribution process from the main network and risk practices adopted in the community that contribute to the contamination of the reservoirs were determined, because 36 % carry out annual cleanings. 38 % and 52 % do not cover or partially cover the container, 36 % keep them dirty and 70 % use jugs for intra-household distribution, in addition to the environmental effects due to a high use of latrines and lack of connection to the sewer network, coupled with this with 14 % of families burying garbage. Conclusions: the hygienic-sanitary practices that are evidenced in this sector contribute to the contamination and poor storage of water, which generates a public health problem due to the risk of suffering diseases from its consumption and use, evidencing the need for intervention in terms of prevention and health promotion in safe water issues

Milk quality in small farms from Southern Region of Brazil

ABSTRACT: This study aimed to evaluates some physical chemical aspects of chilled raw milk that meet Brazilian quality standards in smallholder farms from southern Region of Brazil. The fat content, crude protein (CP), total solids (TS), somatic cell count (SCC), and total plate count (TPC) of the chilled raw milk from 78 smallholder farms was analyzed between Oct 2014 and Feb 2017. It was found that 96% of the samples met the Brazilian regulations for fat content, 87% for CP, and 91% for TS. The mean values of TPC and SCC were higher than the maximum limits established by Brazilian regulations. Smallholder farms from Southern Region of Brazil produce milk with an adequate standard for the main chemical indicators. However, there is an important gap in compliance with hygienic-sanitary practices, leading to high levels of chilled raw milk that does not meet the limits of Brazilian regulations.

Another look into the Knowledge Attitude Practice (KAP) model for food control: An investigation of the mediating role of food handlers’ attitudes

Building on the knowledge, attitude and practice model, this study investigated the role of food handlers in adherence to hygienic-sanitary standards for food safety. Specifically, using data gathered from food handlers in restaurants, hotels, and hospitals in Nigeria, the study examined the effect of food handlers' safety knowledge on their hygienic-sanitary practices of personal hygiene, kitchen hygiene and disease control measures. We also observed the mediating role of food handlers' attitudes in the causal relationship between food safety knowledge and the hygienic-sanitary practices of food handlers. Empirical findings supported the hypothesized assumption that food safety knowledge positively impacts food handler's attitudes (β = .395, p < 0.001) and attitudes in turn significantly contribute to the adherence to hygienic-sanitary conditions for food safety. Further, other than the indirect effect of the handler's attitude on food safety knowledge and personal hygiene, food handlers' attitude partially mediates the effect of knowledge on kitchen hygiene and disease control measure. Implications for managers, government and academicians are also discussed.

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

Introduction: Salted beef is a highly handled product that can be contaminated by pathogenic microorganisms and foreign materials. Objective: Evaluate the microbiological and physicalchemical quality of charque and jerked beef. Method: Thirty samples were evaluated by microbiological research and count, physical-chemical analysis and microscopical research. Results: Halophilic bacteria count ranged from 5.2 to 8.8 log CFU/g, molds and yeasts from 2.8 to 8.2 log CFU/g. Although high results have been observed, there are not tolerance limits for these microorganisms in legislation. Staphylococcus spp. count ranged from < 2.0 to 7.8 log CFU/g, coliforms at 45°C from < 3.0 to 9.3 x 102 MPN/g, beyond the absence of Salmonella spp. These results showed 11 samples above the limit for Staphylococcus coagulase positive and all samples were lower than the recommended for coliforms at 45oC. In the physicalchemical analysis, seven charque samples were observed above the limit recommended for the residual moisture content. In the analysis of fixed mineral residue, 18 charque samples and one of jerked beef were also above the limit. In the microscopical research, mites and furs were observed in three charque samples. Conclusions: Results showed the necessity of more effective hygienic-sanitary practices in the manipulation of these products.

Development of a Brazilian Food Truck Risk Assessment Instrument.

This study aimed to develop and validate a checklist instrument as a first step for the risk assessment of the hygienic-sanitary practices and conditions of food trucks. We invited sixteen experienced experts in the food safety field to take part in the process. The checklist was designed based on the Codex Alimentarius, Brazilian resolutions Collegiate Board Resolution 216, Brazilian Collegiate Board Resolution 275, Brazilian Federal District Law no. 5.627 and Brazilian Federal District Normative Instruction 11. The preliminary version of the checklist—composed of 29 items (nine sections)—was evaluated by 13 experts. They evaluated the items regarding their importance (content validation) and clarity (semantic evaluation) by the Delphi technique. The criteria for the approval of the content validation (Likert scale from 1 to 5) and semantic evaluation (Likert scale from 0 to 5) processes were as follows: a minimum of 75% agreement among the experts (W-values ≥ 0.75) and a mean grade ≥ 4. We performed the complete validation process in three rounds. The final version of the assessment instrument comprised 39 items, following suggestions from experts to add or subdivide some questions. The checklist can be used to conduct inspections of food trucks by health surveillance auditors, of food truck vendors’ decision-making processes and also as a diagnostic tool. The application of this checklist will allow the effective risk assessment of the hygienic-sanitary practices and conditions in food trucks and potentially ensure consumers’ access to safe street food.

English

In order to evaluate the fate of Salmonella Typhimurium, Enteritidis, Infantis and Derby in pasty dulce de leche, aliquots of this sweet were experimentally contaminated with these pathogenic microorganisms at 102 bacterial cells per gram, and later analysed to evaluate microorganism count after storage for 0, 1, 2, 3, 5, 10 and 20 days. Salmonella Enteritidis was able to survive for up to 20 days in dulce de leche, while Salmonella Typhimurium and Infantis for five and ten days, respectively, and serotype Derby for three days. The Salmonella serotypes studied showed different adaptive capabilities regarding population growth in pasty dulce de leche, though all representing potential hazard to the consumer&#39;s health. The results are a warning regarding the need to take the appropriate hygienic-sanitary practices during dulce de leche manufacture, packing and handling. Key words: Salmonella, dulce de leche, food safety.

Portugues

The hygienic practices must be maintained in any kind of establishment, handlers and environments must abide by ANVISA regulation. From the analysis of the charts there is a great number of handlers, following the criteria of the Health Surveillance Agency, which can be damaging to consumers due to the lack of hygiene in the preparation of food and inefficient site cleaning. We aim to qualify the importance of food handlers and environmental hygiene. Objective: Verify the hygienic sanitary practices of the handlers and environment where food is manipulated, co-relating Law demanded care with the observed. We are able then to evaluate the profile of the handlers, along with their work environment. Methods: It's a transversal research with an observational study, in which factor and effect were visualized at the moment of data colleting, descriptive and quantitatively. A specific food commercial establishment, based on the handled foods public health. Materials: Check list for the data colleting, must abide by regulation, and proven by photography. Results: It was observed that 60% of the food handlers wear improper attire; only 40% wear hairnets, 49% wear tennis shoes and varied types of props. Referring to the handling area 13% of the diners were completely clean; cleaning products were found in 78%; wood or cardboard was found in 38%; a metal or steel brush was found in 37%; dish rags were found in 80%; torn, pierced and dirty packages were found in 55%. Only 72% had their own ventilation system; scrap, garbage and animals were found in 66%; clean surface were found in 67%; proper lighting was found in 44%; proper wiring installation was found in 71%. Lidded sanitary facilities in 80%; trash can with pedal and lid was found in 77%; sink with liquid soap was found in 53% and disposable towels were found in 62%.Conclusion: The results suggest that the snack bars, as well as the handlers, aren't in accordance with current legislation.

Food safety and nutritional value of the fishery: from the capture to the preparation of a typical food from the north coast of Pernambuco, the caldeirada

The contribution of the artisanal fisheries to the national fishery production has presented an increase tendency since 1980. This project had the objective to identify the factors that affect the quality of the fisheries, from capture to the preparation at gastronomic establishments, besides the nutritional values of the condiments used to make the caldeirada, a typical food from the north coast of the state of Pernambuco. Artisanal fishermen in the municipalities of Itapissuma and Itamaracá – state of Pernambuco, Brazil - were interviewed about sanitary, social and economic factors. In addition, there were visits in Itapissuma to sites of handling and preparation of seafood dish to analyze the nutritional value, food hygienic practices and the condiments used in the most ordered regional food by the customers, the caldeirada. Results indicated failures in the use of good hygienic-sanitary practices, from capture, marketing to preparation of a seafood dish to final customers. It is necessary to implement Public Health Programs in the artisanal fisheries, including the workers involved and also for the active cooks in the gastronomic area of the locality. These strategies should bring specific actions to improve the nutritional quality of the fishery and for its consumption, resulting in food safety.

Making Sanitation a Clean Habit: A School Sanitation Project in India

Introduction: Access to safe water and sanitation is a fundamental human right. In India, despite programmatic interventions poor access to safe drinking water and hygiene habits affect 38 million annually with water borne diseases &amp; 1.5 million children die of diarrhea[1]. A Sanitation Project (WOTR 2008) explored the role of school children as effective change agents. Going further from the initial project, WOTR[2], India implemented a School Sanitation Project in 24 villages in Maharashtra state, covering 66 schools in 2011. Methodology: The project aimed at creating a hygiene culture among children by promoting healthy behavior with structural interventions. The study included school children from 3 to 13 yrs. Structural interventions included construction of water supply system, drainage, solid waste management &amp; toilets. Behavioral interventions included teaching children water management &amp; sanitary practices. Cluster workshops for school teachers and community members were held to ensure continuity. Village Education Committee[3] was the main stakeholder of project. Results: All schools were provided secured water supply, school children have started using the sanitation facilities hence, open air defecation is almost nil. Water supply systems are operated &amp; maintained by children and school authorities that ensure sustainability. Hygienic sanitary practices are found to spill over to homes. Girls are comfortable attending schools as separate toilets are available. Healthy habits ensure increased school attendance and performance. Conclusion: Children are effective change agents ensuring sustainability. School sanitation projects should optimally utilize student resource to ensure a healthy and productive generation. Addressing water and sanitation play a big role in adapting to climate change. [1] Drinking water quality in rural India: Issues and approaches: Background paper, Water Aid [2] WOTR- Watershed Organization Trust [3] Village Education Committee- a local legal institution subcommittee of Gram Panchyat

Microbiological evaluation of precooked goat "buchada"

The objective of the present work was to evaluate the microbiological characteristics of the precooked goat buchada, a typical dish in North East of Brazil, composed mainly by goat viscera such as heart, lungs, liver, spleen, intestines, stomach and blood. Samples of buchada produced at the different areas of the State of Paraiba, Brazil, presented a high number of aerobic mesophilic bacteria, with values ranging from 5.5 to 6.9 log10 CFU/g. All samples presented total coliforms, and 96.6% presented fecal coliforms, with values between 2.3 and 5.0 log10 NMP/g. The occurrence of Staphylococcus aureus was observed in one sample only, at a proportion of 4.0 log10 CFU/g. Salmonella was absent in all samples. Water activity was around 0.98 and pH close to neutrality except for the samples collected in Campina Grande which presented pH 5.1, significantly lowar (p<0.05) than the other products. Results indicate inadequate hygienic-sanitary practices during slaughter and processing, requiring preventive measures to minimize contamination at the critical points of the process and to guarantee products with longer shelf life and desirable quality standards.