Improper Food Handling Research Articles

Knowledge, attitudes, and practices towards poultry handling and Salmonella risk among households in Beirut, Lebanon

Food-Borne Disease (FBD) is defined as an illness resulting from consuming foods contaminated with bacteria, their toxins, viruses, or parasites. Food poisoning due to improper food handling is a major global public health problem. In Lebanon, numerous challenges affect safe food consumption, with poultry being a common vehicle for many pathogens, such as Salmonella spp. This bacterium can cause serious illnesses, including gastroenteritis, characterized by abdominal pain, vomiting, diarrhea, and fever. This study aimed to examine the Knowledge, Attitudes, and Practices (KAPs) towards poultry handling among households in Beirut, Lebanon, and identify factors influencing KAP levels. A cross-sectional study was conducted through face-to-face interviews with 125 households in different areas of Beirut. The interview was divided into four main parts: sociodemographic characteristics, knowledge, attitudes, and practices. The results showed that consumers’ knowledge and practices were inadequate, though their attitude was positive. Participants aged 43-55 had higher odds of having a good knowledge level than those aged 18-29 (OR = 3.889, p = 0.02). Additionally, those with a college education were 7.442 times more likely to have a positive attitude towards food safety compared to those with no formal education (p = 0.005). Most participants (91.2%) do not regularly check their refrigerator and freezer temperatures. Furthermore, significant associations (p < 0.001) existed between the different KAP levels. This study aimed to raise public awareness regarding the handling of chicken to minimize food-borne illnesses by evaluating food handlers’ knowledge and behaviors. Insights from this study can used in campaigns to raise awareness about Salmonella and transmission risks among households. Moreover, findings may guide policymakers to create regulations for safe handling of poultry.

Isolation and characterization of pathogenic Klebsiella pneumoniae strains from lettuce: a potential source of antibiotic resistance and development of a mathematical model for ANOVA results.

This study aimed to evaluate the prevalence of Klebsiella pneumoniae contamination in raw lettuce from Risalpur, Pakistan, and to analyze the antibiotic susceptibility profiles of the isolated strains. The presence of foodborne pathogens such as K. pneumoniae poses significant public health risks, particularly in regions with suboptimal hygiene practices and improper food handling. Lettuce samples were collected from various sources in Risalpur and screened for K. pneumoniae. Antimicrobial susceptibility testing was performed to evaluate the effectiveness of various antibiotics against the isolated strains. Statistical analyses, including ANOVA and linear regression, were conducted to assess differences in inhibition zones and to predict antibiotic effectiveness based on concentration. The results revealed a significant prevalence of K. pneumoniae in the lettuce samples, highlighting the risks associated with poor hygiene, transportation, storage, and contaminated irrigation water. The isolated strains exhibited high susceptibility to gentamicin but demonstrated notable resistance to doxycycline, vancomycin, and ticarcillin. Multidrug-resistant (MDR) strains were identified. ANOVA showed significant differences in inhibition zones, and the linear regression model predicted a Zone of Inhibition based on antibiotic concentration (β0 = 10.6667, β1 = 0.4556). The identification of MDR strains of K. pneumoniae underscores the urgent need for enhanced antibiotic stewardship and food safety protocols to manage foodborne pathogens. Improved hygiene practices throughout the food production and supply chain are critical to mitigate health risks and address the challenge of growing antibiotic resistance.

Combating foodborne disease through household food handling behavior improvement: A comparison between education and price interventions.

Foodborne disease cases are increasingly occurring in home kitchens because of improper food handling behavior. Human factors are considered major determinants of such behavior, although economic factors, which have attracted little attention, may also be important influencers. Taking the service time of kitchen towels as an example, we construct a theoretical model to analyze food handling behavior under an economic framework and empirically explore its economic determinants. Empirically, we use a randomized controlled trial (RCT) coupled with pre- and postsurveys in rural China. The RCT intervention includes information with tips for proper kitchen towel use and in-kind subsidies of one, two, or three packs of kitchen towels, which is regarded as a price intervention. We find that information alone and information plus one pack of towels are not enough to stimulate behavior improvement, whereas information plus two or three packs is sufficient. This implies that the quantity of kitchen towels used increases only as the towel price drops below a certain threshold. As an early attempt, we indicate that food handling behavior is economically driven, suggesting that a well-designed policy should combine educational campaigns and appropriate economic incentives to improve such behavior to reduce the risk of foodborne disease.

Emerging Applications of Plant Antimicrobials in the Food Industry.

Food safety is a global concern with significant public health implications. Improper food handling can harbor a wide range of pathogenic organisms. Antimicrobial agents are crucial for controlling microbes and ensuring food safety and human health. The growing demand for natural, safe, and sustainable food preservation methods has driven research into using plant antimicrobials as alternatives to synthetic preservatives. The food industry is now exploring innovative approaches that combine various physical methods with multiple natural antimicrobials. This review aims to outline the evolving applications of plant antimicrobials in the food industry. It discusses strategies for managing bacteria and categorizes different plant antimicrobials, providing insights into their mechanisms of action and structures. This review offers a comprehensive overview of antimicrobial peptides (AMPs), detailing their structural characteristics, mechanisms of action, various types, and applications in food packaging fabrication and explaining how they contribute to food preservation. It highlights the synergistic and additive benefits of plant antimicrobials and their successful integration with food technologies like nanotechnology, which enhances the hurdle effect, improving food safety and extending shelf life. The review also emphasizes the importance of antimicrobial peptides and the need for further research in this area. Safety assessment and regulatory considerations are discussed as well. By addressing these gaps, plant antimicrobials have the potential to pave the way for more effective, safe, and sustainable food preservation strategies in the future.

Bacterial foodborne illness and Escherichia coli O157:H7 strain infection among asymptomatic food handlers in Northeast Ethiopia: Implication for hygienic practices and mass-screening.

Food-borne illness is a public health concern in developing countries because of improper food handling and sanitation practices, irregular medical checkups, lack of clean water supplies, and inadequate education among food handlers. This study investigated the burden of bacterial food-borne illness, antibiotic resistance patterns, and associated factors among food handlers in prison and nonprison food establishment settings. A cross-sectional study was conducted from August 2022 to January 2023 among asymptomatic food handlers in Shewa Robit town. A total of 384 food handlers participated. Data were collected using structured questionnaires. Stool and hand swab samples were collected and cultivated onto MacConkey agar, xylose-lysine-deoxycholate, Mannitol salt agar, and blood agar, and incubated at 37°C. Bacterial species were identified using biochemical tests and gram staining. Mueller-Hinton agar was used in Kirby Bauer's disk diffusion method. Data were entered and analyzed using SPSS. Descriptive and logistic regression analysis were performed. Fecal and hand carriage rate of bacterial isolates were 106 (27.6%), and 214 (55.7%), respectively. Out of the 102 bacterial isolates, the most common ones from stool samples were Escherichia coli 71 (18.5%), Klebsiella aerogenes 12 (3.1%), and Salmonella spp. 7 (1.8%). Among 214 bacterial isolates, coagulase-negative Staphylococci 115 (29.9%) and Staphylococci aureus 66 (17.3%) were identified from hand swab samples. Hand washing practice after restroom with water (adjusted odds ratio [AOR] = 2; 95% confidence interval [CI]: 1.16-3.45), irregular medical checkups (AOR = 2.49; 95% CI: 1.35-4.59), and did not receive food safety and hygiene training (AOR = 2.33; 95% CI: 1.34-4.05) were statistically significant association with food-borne illness. Foodborne pathogens pose a serious health risk in the study areas. The level of antimicrobial resistance are also concerning. Food handlers should therefore get strict regular health education, medical checkups, and training programs to prevent the spread of infections to the customers.

Factors associated to mothers’ behaviors in dealing with diarrhea among toddlers in South Atambua

Diarrhea can be treated properly to reduce its severity. Behavioral elements within society are risk factors that can lead to diarrheal disease. Poor sanitation practices, inadequate access to clean water, improper food handling, and insufficient hygiene habits can increase the risk of transmission of diarrheal illness. Additionally, socio-economic disparities, cultural beliefs, and educational levels can influence individuals' behaviors related to hygiene and sanitation, further exacerbating the risk of diarrheal diseases. Compared to other Puskesmas, the one in South Atambua had a very high number of diarrhea cases in 2021—up to 88 incidents among toddlers, according to Belu District Health Office statistics. This study aimed to identify variables associated with mothers' conduct when treating their toddler's diarrhea. This kind of cross-sectional, quantitative study was carried out in Atambua Selatan, employing a sample size of 72 participants and a simple random sampling technique. The Chi-Square statistical test was utilized in both univariate and bivariate data analysis. The findings indicated that while education level had no association with mothers' behavior in managing the incidence of diarrhea among newborns, knowledge and family support did (p-value = 0.000) have a relationship with maternal behavior in handling diarrhea in toddlers. Otherwise, mothers' behaviors regarding diarrhea among toddlers were not correlated with their level of education. In the future, health officers are expected to provide information on how to deal with diarrhea among toddlers regularly and involve other family members to support mothers. The collaborative efforts of health officers and family members are essential in safeguarding toddlers' health and well-being during diarrhea episodes.

Development of educational package and participatory consumer groups to improve food handling practices in food establishments in Sri Lanka.

Improper food handling contributes to many foodborne diseases and food outbreaks globally leading to witnessed morbidities and mortalities. The study aims to develop an educational package and participatory consumer groups to improve food handling practices among food handlers and in food establishments in the Regional Director of Health Services area, Kalutara, Sri Lanka. The study developed an educational package and participatory consumer groups to improve the food handling practices among food handlers and in food establishments. The critical knowledge gaps were identified during the first component of this study, which was conducted as a descriptive study, and the findings were further discussed in the Focus Group Discussion. Posters, info sheets, and workshops were used for educational packages, and four consumer groups were formed. The second component of the study following the development of the interventions was continued as a three-arm, non-randomized controlled community trial for 4 months in the Regional Director of Health Services, Kalutara. The educational package for food handlers was introduced as a package of a workshop, info sheets, posters to display at workplaces, and short refresher training two weekly to direct good food handling practices in food establishments. Consumer groups were strengthened to exercise their legal rights on their purchases and the ratings showed improvements in the hygiene levels with repeated consecutive visits. The novel educational package and participatory consumer groups are designed and implemented to improve food handling practices among food handlers and in food establishments.

Virulence and Pathogenicity of Clostridium perfringens

Clostridium perfringens is anaerobic bacterium, exhibits a broad spectrum of pathogenicity with significant implications for human and animal health. Its virulence is intricately linked to the production of various toxins, notably alpha toxin, beta toxin, and epsilon toxin, which play pivotal roles in tissue damage and disease manifestation. The pathogen makes convoluted host-pathogen interactions requiring some kind of adhesion, colonization, and evasion of the host immune response Epidemiologically, C. perfringens could be a main reason for foodborne diseases, with Enterotoxigenic strains making gastroenteritis. Improper food handling practices play part in outbreaks. The field of veterinary epidemiology links C. perfringens to necrotic enteritis in poultry, which affects animal welfare and agricultural productivity. The significance of making collaborations with a One Health perspective when coping with issues related with C. perfringens is important. Surveillance, preventive measures, and outbreak examinations are seen to be included within interventions of public health. Understanding the epidemiology of C. perfringens could be essential for sake of implementing targeted strategies aiming at diminishing foodborne infections.

Food Safety Knowledge, Attitude, and Hygienic Practices of Food Handlers in Yeka Sub-city, Addis Ababa, Ethiopia: A Descriptive Cross-sectional Study.

Foodborne diseases pose a significant global public health threat, often originating from improper food handling practices. Given the crucial role of food handlers in preventing transmission of foodborne diseases, this study assessed the food safety knowledge, attitudes, and hygiene practices related to foodborne diseases among food handlers in food service establishments in Yeka Sub-city, Addis Ababa, Ethiopia. A descriptive cross-sectional study was conducted among 373 randomly selected food handlers. Data collection involved observing the kitchen hygiene practices and food handling practices through an observational checklist, and administering structured/standardized questionnaires. Statistical analysis was performed using SPSS version 20, with associations examined using the linear by linear association test. Spearman's correlation assessed relationships between knowledge, attitude, and practice cut points. Pre-testing and Cronbach's alpha were used to ensure the reproducibility, and reliability of the questionnaire. Majority of food handlers (50.1%) were aged less than 25 years, with 78.8% being female, and attended secondary school (46.4%). The overall knowledge (65%), positive attitude (92.2%), and hygiene practices (44%) of the food handlers toward food safety were good. Regarding the knowledge perspective, gaps existed in understanding disease transmission, notably Hepatitis A and tuberculosis. Although positive attitudes toward food safety were reported, observed practices were inconsistent, with a significant proportion admitting to working while ill. Compliance with uniform and protective gear was lacking. Marital status, Experience in food safety, and Work satisfaction has been shown to affect the knowledge, attitude, and hygiene practices of food handlers in this study. This study highlights critical gaps in understanding disease transmission, and hygiene practices of food handlers in Yeka sub-city. Addressing these gaps will necessitate targeted interventions, including continuous education and training programs. Enhanced regulatory oversight is also needed to ensure compliance with food safety standards in public food establishments.

Antimicrobial resistance and its possible implications in the future: a mini review

The emergence of antimicrobial resistance (AMR) among different species of microbes, or infectious agents, has become a major public health concern worldwide. This alarming trend is due to the rapid development of new resistance mechanisms and the decreasing effectiveness of treating common infectious diseases. As a result, standard treatments often fail to elicit a proper microbial response, leading to prolonged illness, increased healthcare costs, and a higher risk of mortality. Many infectious agents, including bacteria, fungi, viruses, and parasites, have developed high levels of multidrug resistance, resulting in increased morbidity and mortality rates, and being called as "superbugs." While the development of MDR is a natural process, it is exacerbated by the inappropriate use of antimicrobial drugs, inadequate sanitary conditions, improper food handling, and subpar infection prevention and control practices. Given the importance of AMR, this paper enlists the AMR issue along with its significance, mechanism and its possible impact in the future. The creation of innovative treatments to fight these persistent infections should be made easier by a better strategy of educating the population about the drivers of AMR.

Dual-signal and one-step monitoring of Staphylococcus aureus in milk using hybridization chain reaction based fluorescent sensor

Food-borne pathogens in dairy products that was contaminated from raw ingredients or improper food handling can cause a major threaten to human health. Here, to construct the pathogens detection, a dual-signal readout fluorescent switching sensor was designed for one-step determination of Staphylococcus aureus (S. aureus), which was a marker of food contamination. Graphene oxide (GO) was used as a fluorescence quencher, while fluorophore-labeled hairpin DNA was used as a donor, resulting in fluorescence resonance energy transfer (FRET) from the fluorophore to GO (signal off). Enzyme-free hybridization chain reaction could generate remarkable signal amplification, which avoided the nonspecific desorption caused by any enzymatic proteins in GO surface. With the strong binding ability of aptamer to S. aureus, a long bifluorescent molecules-labeled double-stranded DNA product was formed, bringing in dual-signal readout responses (signal on). Consequently, a reliable, sensitive and selective sensor was obtained for one-step quantification of S. aureus concentration from 10 to 108 CFU/mL with a detection limit of 1 CFU/mL. Furthermore, satisfactory stability, reproducibility, specificity and good recovery efficiency in milk samples revealed that the proposed sensor could be served as a prospective tool for food safety analysis.

Knowledge, Practice, and Attitude on Food Handling of Street Food Vendors in Biliran Province

This study aimed to investigate the knowledge, practice and attitude of street food vendors in Biliran Province, Philippines, towards food handling. Street food vending is a major source of livelihood for many Filipinos, but it is also a source of health risks due to improper food handling. The study aimed to identify the factors that influence the food handling practices of street food vendors in Biliran Province. A descriptive cross-sectional survey was conducted among street food vendors in Biliran Province. A structured questionnaire was used to collect data on street food vendors' knowledge, practice and attitude towards food handling. Descriptive statistics were used to analyze the data. The results showed that most of the street food vendors in Biliran Province had inadequate knowledge and practice regarding food handling. Most respondents had a positive attitude towards food handling but lacked adequate information on the proper food handling practices. The results of this study suggest that street food vendors in Biliran Province need to be provided with adequate information and training on food handling to improve their knowledge and practice. The local government should also consider implementing health and safety regulations to ensure street food safety.

Organizational factors and safe food handling by food service workers: a scoping review protocol.

The objective of this scoping review is to explore and map the scientific evidence on organizational factors related to safe food handling by food service workers to prevent foodborne disease. According to the World Health Organization, more than 600 million people become ill each year due to foodborne diseases. Improper food handling is one of the main causes of such diseases. Despite the growing literature on safe food handling, many studies focus on assessing and discussing cognitive variables, such as food safety knowledge. This indicates a need to study this topic from a new perspective, for example, through its organizational factors. The review will include quantitative and qualitative studies on food handlers (ie, individuals who have direct or indirect contact with food during their professional duties) working in food services (ie, institutional or commercial establishments). Food handlers involved in industrial processing, planting, harvesting, or working on the street (street food) or in the home will be excluded. Eligible studies will explore the organizational factors of safe food handling that influence employee behavior regarding food production. This review will use the JBI methodology for scoping reviews to identify published and unpublished studies in all languages, with no date limit. The following databases will be searched: Scopus, CINAHL, Embase, Web of Science, MEDLINE, PsycINFO, and Food Science and Technology Abstracts. A structured search for gray literature will also be conducted. Titles, abstracts, and full texts of articles will be screened by 2 independent reviewers for inclusion, with discrepancies resolved by a third reviewer. Data will be extracted using a standardized form. The results will be summarized in tabular or graphical format, accompanied by a narrative summary. https://osf.io/hxfe4.

Prevalence of multidrug-resistant Escherichia coli isolated from Jember hospital food handler in Indonesia

Introduction: Foodborne illness is a significant global public health issue. Improper food handling and personal cleanliness can result in a few ailments. Over 400 food-related infections have been found by the CDC, of which food handlers cause 20%. Escherichia coli is often found in hospital food handler hand and nasal swabs. This study aimed to ascertain the prevalence of E. coli and the antibiotic susceptibility profile of food handlers working in hospitals in Jember City, Indonesia. Method: A cross-sectional investigation uses a total sampling method held between October and November 2022. Inclusion criteria are asymptomatic food handlers that have not taken antibiotics for the last three months and have already given informed consent. Exclusion criteria are food handlers who’s sick or with incomplete questionnaires. We performed hand and nasal swabs and continued with bacteria identification, culture, and antibiotic sensitivity tests. Result: Ten food workers (14.71%) and fourteen (20.59%) of the 68 who underwent hand and nasal swab culture screenings for E. coli were positive. All E. coli hand swab isolates were susceptible to levofloxacin and azithromycin antibiotics. Still, of the 10 E. coli hand swab isolates, 90% were resistant to the antibiotics; penicillin, Cefotaxime, and ceftriaxone, while 70% were resistant to erythromycin. For E. coli isolates originating from nasal swabs, 85.71% were resistant to Cefotaxime, 71.43% to Penicillin and Cefepime, and 57.14% were resistant to Ceftriaxone and Erythromycin. E. coli Multiple Antibiotic Resistance (MAR) index for hand and nasal swab specimens is 0.18 – 0.82. Most of the hand swab specimens (90%) are Multidrug Resistant (MDR), while nasal swab specimen shows 78.57% Multidrug Resistant (MDR). Conclusion: The predominance of multidrug-resistant E. coli among hospital food handlers makes it imperative to implement infection control measures, including better biosecurity, to ensure that they do not enter the food supply and limit alternatives to inpatient therapy.

Improper food handling and its associated characteristic factors among domestic food handlers in rural areas of Anhui Province in China

Improper domestic food handling in rural areas of China is an important public health issue leading to foodborne illness. However, the underlying factors responsible for poor domestic food hygiene practices have not been comprehensively studied. Here, a cross-sectional study was conducted in Anhui Province, China between 2015 - 2016, using a questionnaire to collect data from 819 respondents, selected using multistage cluster random sampling techniques. Multivariate logistic regression analysis was then used to assess the demographic factors associated with improper food handling. Results showed that 525 (64.1%) of respondents used improper food handling techniques. The factors associated with improper food handling included gender, age, education, income, and occupation. Males (vs. females), adults aged ≥ 50 years (vs. those aged 18 - 30 years), individuals with primary school education or lower (vs. individuals with a bachelor’s degree or higher), individuals with annual incomes of &lt; 4,387 USD (vs. income ≥ 13,161 USD), and workers (vs. other occupation groups) were more likely to report inappropriate food handling practices in rural areas. The results obtained from the present work may provide the basis for training in domestic food safety hygiene/handling practices in rural areas of China in order to reduce the incidence of foodborne illnesses.

DOENÇAS TRANSMITIDAS POR ALIMENTOS: UMA REVISÃO BIBLIOGRÁFICA

Foodborne diseases (DTA) are pathologies caused by etiological agents that reach the human body through the ingestion of contaminated food. ATDs occur by improper handling of food, they are characterized when one or more people manifest similar symptoms, after the consumption of food contaminated with microorganisms, mainly fungi and bacteria. In order to clarify the theme of DTA, the present study carried out a brief bibliographic review, aiming to collaborate for a better understanding of some of the main points associated with DTA, such as: general characteristics, origin of contamination, main etiological agents, factors that contribute to the increase in DTA, the importance of Good Manufacturing Practices (GMP), signs and symptoms, diagnosis and treatment. There is the importance of implementing prevention and control measures in the emergence of foodborne diseases in food and nutrition services to effectively promote food safety to consumers.

Implementation of a dialogue-based food safety education program for low-income families

Foodborne illnesses can commonly happen in consumers' home kitchens because of improper food handling practices. Consumers from low-income families have higher risk of contracting foodborne illnesses due to their limited food safety knowledge, insufficient kitchen tools for safe food handling, a lack of access to safe foods, and some risky culturally unique behaviors. Thus, there is a continuing need to develop food safety education programs to improve the food safety knowledge, attitudes, and practices of low-income consumers. Traditionally, pre- and post-surveys are used to evaluate the effectiveness of an education program. Participants' reflections on the content throughout the programs are rarely reviewed. The objectives of this study are to showcase the implementation of a dialogue-based food safety education program that was developed for low-income consumers and explore participants' reflections through the lens of class discussion and take-home tasks. The food safety education program was designed to serve both English- and Spanish-speaking audiences. It included two 1-h virtual course sessions (one session per week for two weeks) and two take-home tasks. All course materials were developed based on the core four food safety practices of the Fight BAC! campaign. A total of 60 primary home food handlers (30 per language group) participated in this study. The implementation of the program was described. Participants’ reflections on produce washing, meat washing, use of a cooking thermometer, food storage, and use of a refrigerator thermometer were presented. This study offers insights for researchers, educators, and government agencies in the implementation of a dialogue-based education program and provides guidance for the development of next-generation food safety education programs.

Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators

Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 °C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/cm2, indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.

Assessment of Microbial Content in some Selected Cooked Foods Sold in UCC Science Market and Amamoma Community and their Negative Health Effect on Humans

Globally, the estimated amount of food found to be contaminated from street vendors particularly in developing countries is on the ascendancy. This study sought to assess the microbial content of some selected cooked food sold in UCC science market and Amamoma community and their negative health effects on humans. A mixed-method approach was adopted. Thus, both qualitative and laboratory work to achieve an in-depth insight into consumer perceptions and vendors’ knowledge of the safety of cooked food. The study recruited 7 food vendors and 100 students using purposive sampling method. A structured questionnaire was administered and an observational checklist was used to gather data on the environmental and personal hygiene status of food vendors and also student perception on food related diseases. Data collected were entered into an SPSS version 26.0 software, edited and subsequently used for multivariate analysis. The study revealed that cooked foods sold by vendors in the UCC science market and Amamoma community were unwholesome for human consumption and could be deleterious to the health of consumers. There were statically significant association between contamination of street foods and poor personal hygiene, un-knowledgeable to food borne diseases, improper food handling and illiteracy causing harm to consumers. It is recommended that the Food and Drugs Authority should enforce strict compliance to food quality standards at all food vending establishments in the named cooked food joints.

From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination

Epidemiological studies show that improper food handling practices at home account for a significant portion of foodborne illness cases. Mishandling of raw meat during meal preparation is one of the most frequent hazardous behaviours reported in observational research studies that potentially contributes to illness occurrence, particularly through the transfer of microbial pathogens from the raw meat to ready-to-eat (RTE) foods. This study evaluated the transfer of two major foodborne pathogens, Salmonella enterica and Listeria monocytogenes, from artificially contaminated chicken meat to lettuce via cooking salt (used for seasoning) during simulated domestic handling practices. Pieces of chicken breast fillets were spiked with five different loads (from ca. 1 to 5 Log CFU/g) of a multi-strain cocktail of either S. enterica or L. monocytogenes. Hands of volunteers (gloved) contaminated by handling the chicken, stirred the cooking salt that was further used to season lettuce leaves. A total of 15 events of cross-contamination (three volunteers and five bacterial loads) were tested for each pathogen. Immediately after the events, S. enterica was isolated from all the cooking salt samples (n = 15) and from 12 samples of seasoned lettuce; whereas L. monocytogenes was isolated from 13 salt samples and from all the seasoned lettuce samples (n = 15). In addition, S. enterica and L. monocytogenes were able to survive in artificially contaminated salt (with a water activity of 0.49) for, at least, 146 days and 126 days, respectively. The ability of these foodborne pathogens to survive for a long time in cooking salt, make it a good vehicle for transmission and cross-contamination if consumers do not adopt good hygiene practices when preparing meals.