Improve Food Safety Practices Research Articles

An exploratory qualitative analysis of public awareness, communication dynamics, and behavioral patterns regarding food safety in Mainland China

BackgroundFood safety stands as a critical public health concern in China. People’s perceptions and communication regarding food safety crises significantly impact their emotions and food preferences. The rise of social media has also complicated information sharing and decision-making. Exploring public’s cognitive, emotional and behaviral responses toward food safety risks is crucial for improving food safety practices and public health.MethodsFrom fall 2018 to fall 2023, 23 in-depth interviews were held using a semi-structured protocol aligned with the Risk Analysis Framework (RAF) components: risk assessment, communication, and management.ResultsOur findings showed that the public blamed unethical agriculture practices and food processing for food safety issues. People, dissatisfied with mainstream media, turned to social media to collect food safety information. Many adopted self-protective behaviors, assuming personal responsibility for food safety.ConclusionFindings from this study highlighted individuals’ concerns about environmental pollution and the use of chemical substances in food safety issues. The results underscored the need for accurate and prompt media coverage, stronger government regulation, industry self-regulation, and targeted consumer education to effectively tackle these challenges.

Antibiotic resistant bacteria in goat meat and hygienic practices among retail stores in Nashville, Tennessee

This study explores into the levels of coliform contamination, prevalence of antibiotic-resistant bacteria, and the hygienic practices in goat meat retail stores. Goat meat from 10 retail stores was analyzed for E. coli, Salmonella, and S. aureus using serological and PCR methods. Antimicrobial susceptibility testing was performed using the Kirby-Bauer disk diffusion method. Data on hygienic practices were collected through a structured observational questionnaire. Pearson’s correlation analysis was also employed to establish the relationship between hygienic practices and coliform loads. The average coliform loads on goat meat ranged between 0.88–5.04 log10 cfu/g. Our results revealed that 52% of examined goat meat was deemed unacceptable (>3.30 log10 CFU/g). The overall level of good meat handling practices among meat handlers in our study was 45.75%. Further, the study establishes a significant correlation between the level of food safety practices and coliform load. Hence, stores with higher hygienic practice scores exhibited lower coliform loads. The prevalence of S. aureus (44%) in goat meat was significantly higher (p < 0.05) as compared to E. coli (29%), and Salmonella spp. (20%). E. coli isolates displayed the highest resistance to penicillin (31.2%), Salmonella spp. to oxytetracycline (13.9%), and S. aureus to ampicillin (29.0%). Resistance was observed across selected antibiotic classes, particularly in beta-lactams and tetracyclines, with penicillin (78.5%) and oxytetracycline (64.5%) exhibiting notable resistance. Cephalosporin resistance was noted, with 48.4 and 33.3% of isolates showing resistance to cephalothin and cefpodoxime, respectively. Bacterial isolates also demonstrated resistance to phenicol antibiotics, including chloramphenicol (9.7%) and florfenicol (16.1%), respectively. Approximately 44.1% of bacterial isolates displayed multidrug resistance and MAR index ranged from 0.25 to 0.75. The study’s findings reveal heightened levels of coliform contamination, the presence of pathogenic and multidrug-resistant bacteria in goat meat, and suboptimal meat handling practices in retail stores. The significance of improving food safety practices in retail settings is emphasized to ensure the safety of goat meat, a matter of increasing importance due to its growing demand globally.

Unveiling food safety knowledge and practices among pet owners in Lebanon

Owning pets offers various potential health benefits; however, it can be associated with gastrointestinal illnesses due to poor food safety knowledge and practices. This study aimed to evaluate the level of food safety knowledge and practices among pet owners in Lebanon, exploring the association between their knowledge/practices and socio-demographic characteristics. The participants included 300 pet owners, representing various genders, ages, educational levels, educational backgrounds, and incomes. They completed a questionnaire of 72 food handling practices and knowledge questions related to preparation, cross-contamination, storage and hygiene. In parallel, 300 non-pet owners with comparable sociodemographic characteristics to pet owners (control group) completed the questionnaire. On average, food safety knowledge scores were 62.1 ± 14.9% and 58.7 ± 15.5% among pet and non-pet owners, respectively, and the difference was significant (p = 0.05). On the other hand, mean food safety practice scores were 41.3 ± 14.8% and 40.4 ± 15.3% among pet and non-pet owners, respectively, and the difference was not significant (p = 0.41). In the food safety knowledge part, non-pet owners who were young, high income, university graduate, and from health-related majors scored significantly (p < 0.05) higher, while among pet-owners, only participants with a university degree and from health-related majors scored significantly (p < 0.05) higher, in terms of knowledge. On the other hand, In the food safety practices part, non-pet owners who were young, high income, and university graduates scored significantly (p < 0.05) higher, while among pet-owners, only young and high-income participants scored significantly (p < 0.05) higher. These results highlight the need for ongoing educational initiatives to improve food safety practices among both pet owners in Lebanon. The study suggests that targeted educational programs should be developed, considering specific socio-demographic characteristics, to enhance overall food safety awareness and practices among the population.

Evaluation of the Effects of Food Safety Training on the Microbiological Load Present in Equipment, Surfaces, Utensils, and Food Manipulator's Hands in Restaurants.

Training food handlers is essential to ensure food safety. However, the efficacy of training programs relying solely on theoretical information remains uncertain and often fails to induce significant changes in inadequate food practices. Training programs in good hygiene and food safety practices that integrate theoretical and practical approaches have emerged as a vital tool, enabling food handlers to apply their knowledge during work hours and clarify doubts. This study aimed to assess the impact of food safety training based on theoretical and on-the-job training on the microbiological counts of equipment, surfaces, utensils, and food handler (FH) hands. The hygiene and food safety conditions of four restaurants were analyzed through facility checklists, employee questionnaires, and microbiological analyses conducted before and after training. Eight sample collection moments were conducted at each restaurant before and after training. The pre-training results indicate that 15% and 26% of analyses for Enterobacteriaceae and total mesophilic aerobic bacteria (TMB), respectively, did not comply with hygiene safety limits. Additionally, 31% and 64% of Enterobacteriaceae and TMB values, respectively, exceeded safety limits on food handler hands. Positive cases of coagulase-positive Staphylococcus (CoPS) resulted from unprotected wounds on some FH hands. The presence of Listeria monocytogenes in drains was also identified as a concern. Following training, significant differences in results were observed. In many cases, there was a reduction of over 80% in microbial load for Enterobacteriaceae and TMB collected from equipment, surfaces, utensils, and food handler hands. The presence of L. monocytogenes in drains was also eliminated after food safety training. In conclusion, this study underscores the importance of effective training in improving food safety practices.

Evaluation of rapid alert system for food and feed (RASFF) data for mycotoxin contaminated dried figs originating from Türkiye

In this study, the Rapid Alert System for Food and Feed (RASFF) database was analysed to assess mycotoxin hazards in Turkish dried figs during the production years from 2002 to 2019. A comprehensive evaluation of influencing factors, such as weather conditions, agricultural and processing practices, as well as non-product related elements such as export quantities and regulatory changes, was carried out while analysing yearly and monthly notification trends. Years marked by drought conditions recorded the highest number of notifications. Notably, the years 2007 and 2012 corresponded with peaks in notifications (104 and 117, respectively), suggesting a potential relationship between drought conditions and increased notifications – a finding supported by existing literature on mycotoxin contamination. The mean total aflatoxin (AF) concentrations ranged from 13 μg/kg to 44 μg/kg. However, the considerable variability in the annual number of notifications (ranging from 2 to 106) and the presence of outliers in certain years limit the usefulness of mean total AF concentration data for trend analysis. Weather-related factors, along with agricultural practices, processing and storage conditions, can influence mycotoxin contamination of dried figs, highlighting the need for integrated and comprehensive control strategies. The observed correlation between specific weather conditions, such as drought, and RASFF notifications, and, consequently, mycotoxin contamination, warrants further exploration to better understand and predict this relationship. This study significantly contributes to the mycotoxin literature by providing a comprehensive analysis of mycotoxin hazards in Turkish dried figs. By examining the complex interplay of factors, from weather conditions to agricultural and processing practices and changes in export quantities and regulations, it addresses a crucial gap in the current understanding of mycotoxin risks and offers insights on the historical evolution of safety protocols within Turkish dried fig production. It thus provides a solid foundation for improving food safety practices and developing more effective policy frameworks.

How did the COVID-19 pandemic impact consumers’ food safety knowledge, attitudes and practices? A multi-country study on the omicron variant

PurposeThe COVID-19 pandemic is not a foodborne infectious disease, but it has dramatically impacted food safety practices worldwide due to its potential for transmission through contaminated surfaces and food. Accordingly, the Omicron variant seems to have affected food-related activities and behaviours and disturbed food supply networks since its appearance in November 2021. Hence, this paper aims to assess how the Omicron variant impacted food safety knowledge, attitudes and practices amongst adult consumers in five countries: Bosnia and Herzegovina, North Macedonia, Serbia, Montenegro and Russia.Design/methodology/approachThe study is based on an online survey. The questionnaire was developed and revised based on previous research on the impact of previous COVID-19 waves on food-related activities in several countries. The questionnaire was distributed through the SurveyMonkey platform from January 15 to February 25, 2022. It consisted of 29 multiple-choice and one-option questions organised into three sections. A total of 6,483 valid responses were received. Statistical Package for Social Sciences (SPSS) version 25.0 was used to analyse the survey results.FindingsAccording to the survey findings, food safety practices evolved during the Omicron wave in the studied countries. Firstly, less than half of the sample used a face mask whilst purchasing food. Secondly, regarding food safety knowledge, the survey results suggest that there is still a lack of knowledge in the studied countries. Thirdly, the survey indicates a lack of knowledge amongst the respondents regarding food safety attitudes. For instance, more than a third of the sample (34.4%) are unsure whether the COVID-19 virus can be transmitted through food. These results are surprising and alarming, especially considering that our sample has a higher education than the population of the studied countries.Research limitations/implicationsThe main limitation of this research is the sample bias. Survey participants were randomly chosen, enrolled voluntarily and not rewarded. As a result, the questionnaire was self-administered and completed exclusively by people motivated by an interest in the topic. Consequently, our survey does not represent the general population of the studied countries. People with a high degree of education and women, for example, were overrepresented in our sample.Originality/valueThis study is unique in that it is the first to gather information and analyse people’s perceptions of the effects of the Omicron variant on food safety. As a result, the findings of this survey offer a solid basis for future investigations into the impact of the pandemic on food safety in the Balkan region and Russia. This study can help further understand the changes during the COVID-19 pandemic. It provides crucial insights that can be used to guide future decision-making and policy development regarding improving food safety practices. This and other future studies will be a foundation for organisational and government readiness for future shocks, crises and pandemics. The effects of the present Ukrainian conflict on agricultural systems and supply chains throughout the globe (e.g. increased food prices) show that this is timely, urgent and highly required.

Hospitality Business’ Attention to Food Safety and Hygiene

Food Safety and hygiene in hospitality establishments is to provide an overview of the importance of food safety and hygiene in the hospitality industry. This research used a quantitative survey to determine food safety and hygiene and HAACP in hospitality establishments in Kathmandu. The findings suggest a positive attitude towards food safety practices among the respondents, indicating a commitment to ensuring the health and well-being of both customers and food handlers in hospitality establishments. Improving food safety practices requires a collective effort from stakeholders, including owners, managers, and staff members, to create a culture of food safety.

Awareness and Practice of Good Manufacturing Practices (GMP) among Street Food Vendors in Catarman, Northern Samar

Street food vendors play a crucial role in providing affordable and convenient food options, especially for those who need to purchase necessities in small quantities. However, ensuring food safety in these informal food businesses remains a major concern. This study aims to investigate the level of awareness and practices of good manufacturing practices among street food vendors in Catarman, Northern Samar. Using a combination of descriptive quantitative and qualitative approaches, the researchers conducted interviews with vendors at the University of Eastern Philippines Main Campus. A survey questionnaire was administered to gather accurate information, while simultaneous observations of the vendors' operations were conducted. Data analysis involved tallying, frequency calculation, percentage determination, and mean calculation. It was found that despite belonging to a single association, the vendors employed different food safety practices in their businesses. The findings highlight the importance of enhancing food safety knowledge among street food vendors and implementing effective measures to prevent food-borne illnesses. This study contributes to the body of knowledge on the subject and offers valuable insights for policymakers and regulatory agencies in improving food safety practices within the street food sector.

Targeted training-based interventions to improve food safety practices in municipal abattoirs of Ethiopia

Targeted training-based interventions to improve food safety practices in municipal abattoirs of Ethiopia

Food safety practice and its associated factors among food handlers in food establishments of Mettu and Bedelle towns, Southwest Ethiopia, 2022

BackgroundFood safety and hygiene are currently a global health concern, especially in unindustrialized countries, as a result of increasing food-borne diseases (FBDs) and accompanying deaths. It has continued to be a critical problem for people, food companies, and food control officials in developed and developing nations.ObjectiveThe objective of the study was to assess food safety practices and associated factors among food handlers in food establishments in Mettu and Bedelle towns, south-west Ethiopia, 2022.MethodsA community-based cross-sectional study was conducted from February to March 2022, among 450 randomly selected food handlers working in food and drink establishments in Mettu and Bedelle towns, Southwest Ethiopia. Data was collected using an interviewer-administered structured questionnaire. The data was coded and entered into Epi Data version 3.1 before being exported to SPSS version 20 for analysis. Both bivariate and multivariable logistic regression models were fitted. An adjusted odds ratio and a 95% confidence level were estimated to assess the significance of associations. A p-value of < 0.05 was considered sufficient to declare the statistical significance of variables in the final model.ResultA total of 450 food handlers participated in the study, making the response rate 99.3%. About 202 (44.9%) of respondents had poor practices in food safety. Lack of supervision (AOR = 6.2, 95% CI: 3.37, 11.39), absence of regular medical checkups (AOR = 1.98; 95% CI: 1.14, 3.43), lack of knowledge of food safety practices (AOR =2.32; 95% CI: 1.38, 3.89), availability of water storage equipment (AOR =0.37; CI: 0.21, 0.64), and unavailability of a refrigerator (AOR =0.24; 95% CI: 0.12) were factors significantly associated with food safety practices.ConclusionThe level of poor food safety practices was remarkably high. Knowledge of food safety, medical checkups, service year as food handler, availability of water storage equipment, availability of refrigerator, and sanitary supervision were all significantly associated with food safety practice. Hence, great efforts are needed to improve food safety practices, and awareness should be created for food handlers on food safety.

Factors associated with food safety practice and drinking-water quality of food establishments in Bishoftu Town, Ethiopia

IntroductionGlobally, food and waterborne diseases remain a critical public health problem, although the issue is severe in low and middle-income countries, including Ethiopia. This study aimed to identify factors associated with food safety practices and the drinking water quality of food establishments.MethodA cross-sectional study was conducted. A total of 160 food outlets were enrolled using a systematic random sampling method. A structured questionnaire and observational checklist were used to collect data. Descriptive, binary, and multivariable logistic regression analyses were conducted. Drinking water samples were taken from the food establishments' drinking-water storage and were bacteriologically and chemically tested. Heat-sterilized bottles of 250 ml capacity for bacteriological and 1000 ml plastic bottles for chemical parameters were used to collect drinking-water samples.ResultsIn this study, food establishments with female managers were 3.7 times higher in good food safety practices than those with male managers (AOR = 3.7, with 95% CI 1.33–10.21). Moreover, food establishments that owned trained food handlers in sanitation and hygiene were 4.8 times more likely to be in good food safety practices than those that did not have trained food handlers (AOR = 4.8, with 95% CI 1.37–17.00). Besides, food outlets with large service were 9.6 times higher in good food safety practices than those with small service (AOR = 9.6, with 95% CI 2.2–42.1). On the other hand, food outlets which had married managers were 0.3 times less likely to be in good food safety practices than those food establishments which had single managers (AOR = 0.3, with 95% CI 0.11–0.93). In this study, only 51% of the food establishments had good food safety practices. Besides, 29.5%, 16.8%, and 7.4% of the food outlets’ drinking-water samples were positive for total coliforms, fecal coliforms, and E. coli, respectively.ConclusionMany vital factors influencing the food safety practice of food establishments were identified. Almost half of the food outlets had poor food safety practices. A significant number of drinking water samples from the food outlets' were contaminated. Therefore, food establishments should implement continuous monitoring and inspection systems to improve food safety practices. In addition, the government should implement an effective regulatory system to improve the food safety practices, water quality, sanitation, and hygiene services of the food outlets.

A systematic review of the knowledge, attitude, and practices (KAP) of food safety among street food handlers

Foodborne diseases are commonly reported from various food establishments; however, little information has been obtained on this topic from the street food industry. Therefore, the present systematic review aimed to provide an overview of the knowledge, attitude, and practices (KAP) of food safety among street food handlers to highlight relevant gaps in the safety and quality of food handling. Articles included in the present systematic review were extracted from several electronic databases based on the PRISMA protocol and CASP checklist. By applying inclusion criteria, twelve peer-reviewed studies from 2010 to 2020 were included in the present systematic review. Results revealed that the food safety KAP level among street food handlers varied across the study settings. It was also found that training plays an essential role in improving food safety practices. KAP assessment is essential as an initial diagnosis to guide and prioritise appropriate strategies based on the food safety aspect that requires the most attention. It also provides a decision-making basis for food safety authorities to develop relevant policies, and organise food safety training.

Development, Validation, and Testing of a Self-Assessment Tool to Measure Food Safety Beliefs, Attitudes, and Behaviors in Health Care Food Service Operations

The neutropenic diet has long been a dietary prescription for immunocompromised patients. However, its effectiveness and consistency have been constantly challenged. Researchers and health care policymakers call for liberalization of the neutropenic diet, which shifts risk management strategies from excluding "high-risk" food items to focus on safe food handling. The responsibility of food safety falls on food service workers in a health care setting. The objective of the present study was to develop and conduct psychometric testing to determine the validity and reliability of a self-assessment survey instrument tool targeting beliefs, attitudes, and behaviors of health care food service workers regarding safe food handling practices. This survey validation study was conducted in four phases. First, the tool was developed based on the Theory of Planned Behavior. After the initial draft, the survey was tested to establish face validity and test-retest reliability to measure temporal stability. The 40-item survey was then pilot tested to assess internal consistency and construct validity. Pilot testing was conducted over a 16-month period on 211 health care food service workers across six acute care hospitals that serve immunocompromised people. The original survey comprised 46 items. Six items were removed due to low content validity scores and temporal instability. Pilot testing revealed acceptable internal consistency (Cronbach's alpha = 0.79). The linear regression model was a good fit (P ≤ 0.0001) after assumptions were tested and met to predict behavior from attitude. A reliable and valid self-assessment survey instrument tool was developed for use in a health care food service operation. Results of this tool can help organizations pinpoint areas in which they can improve food safety practices of food service workers who serve immunocompromised people.

Understanding Domestic Food Safety: An Investigation into Self-Reported Food Safety Practice and Associated Factors in Southern Ethiopian Households.

Background:According to available studies, 12%-20% of reported foodborne outbreaks start in the household. It is projected that 1 out of every 10 persons will become ill as a result of consuming tainted food. Poor food handling practices cause 600 million foodborne illnesses each year. In a given year, this leads to 420 000 deaths. In Ethiopia, there is a scarcity of studies on home-food-safety practices and the factors that affect them. This has resulted in a shortage of relevant information on the status of home-food-related illnesses in the country.Methods:A community-based cross-sectional study was carried out from May to June 23, 2021. A standardized and pre-tested questionnaire was used to collect data from 622 households. The total plate count method was used to analyze bacteria on cleaned plates. Epi data version 3.1 was used to enter data, while SPSS version 25 was used to analyze the data. Descriptive statistics and multivariable regression were used to characterize the data and identify factors associated with food safety practices.Result:51.1% of the study participants had a safe food handling practice. The mean total plate count was 2.34 CFU/cm2. In the multivariable regression, Household wealth (AOR = 2.05, 95% CI [1.01-3.16]), Education (AOR = 3.33, 95% CI [1.41-6.31]), Training (AOR = 2.85, 95% CI: [1.31–3.19]), Knowledge of safe practices (AOR = 1.95, 95% CI [1.23-3.08], and Attitude (AOR = 2.04, 95% CI [1.09, 3.82]) were associated with safe food handling practices.Conclusion:Although data gathering systems for food-borne diseases typically overlook a large number of home-based outbreaks of sporadic infection, it is now widely understood that many episodes of food-borne sicknesses are caused by individuals’ inappropriate food handling and preparation in their kitchens. In the current study, educational status, household wealth, food safety training, attitude, and knowledge about FBDs were found to be strongly associated with safe practices. This implies that public education is a key factor in improving food safety practices at home.

FOOD SAFETY EDUCATION BY EVALUATING GOOD MANUFACTURING PRACTICES FOR THE HOME INDUSTRY OF PROCESSED PALM FRUIT IN HENDROSARI GRESIK

Hendrosari village has great potential to develop business activities, especially in food and baverage of processed palm fruit as regional characteristic business from the Lontar Sewu Tourism Village area. The government through the Food and Drug Supervisory Agency stipulates a guideline or regulation on Good Food Production Methods for Home Industries usually called Good Manufacturing Practices (GMP) so that the quality of the food products produced not only has good nutritional value, but also safe and suitable for consumption. This study aims to educate the implementation of GMP in home industry that producing processed palm fruit. The method used to deliver the material was a focus group discussion consisting of entrepreneurs and village officials. The material presented was about food product regulation and food safety, food control, product packaging and storage and how to use safe additive. Thirty participants took part in the education activities. After participating in the activity, participants' knowledge increased. Participants were better able to identify the shortcomings of implementing food safety from their businesses. Most of the enterpreneurs have not implemented good manufacturing practices perfectly considering that their businesses are classified as small businesses. Enterpreneurs found it difficult to provide standard buildings and facilities according to GMP guidelines because they required large fund. A non-standard place of labor will affect the flow and production process that the possibility of contamination of raw materials and finished products is still high. The way to minimize the presence of contaminants, participants were willing Participant committed to improving maintenance and sanitation programs and carrying out monitoring process. Entrepreneurs and stakeholders were aware of the importance of implementing GMP as a consumer right and being able to increase product competitiveness. They were committed to improving food safety practices by forming a village food safety supervisory team. Participants hope that food safety education and monitoring activities can be carried out regularly.

Certifier competition and audit grades: An empirical examination using food safety certification

AbstractThird‐party certification bodies (CBs) audit companies to determine compliance with standards. Using panel data from the British Retail Consortium food program, a leading international food safety standard for manufacturers, we empirically examine determinants of audit grades. We show that on average, audit grades are lower the first‐time manufacturers certify, consistent with certification improving food safety practices. Small manufacturers are disadvantaged compared with large (multisite) producers who obtain on average higher grades. We also test and support the hypothesis that a higher degree of CB competition leads to higher grades, raising concern for a potential conflict of interest in certification.

Food safety behaviour and handling practices among Saudi women during the COVID-19 pandemic.

Although it is commonly known that viruses cannot multiply in food as they need a living host for growth, adenoviruses and corona viruses can reportedly survive on surfaces and food packages for several days. Therefore, food item mishandling could increase the risk of infection. In this cross-sectional study, we assessed the changes in the food purchasing habits, food safety behavior, and food handling practices among Saudi women during the COVID-19 pandemic. The study included 1356 women who were randomly approached via convenience sampling using an anonymous questionnaire distributed through various social media platforms. The variables were described in terms of frequency and percentage, and the Chi-square test was applied to assess the relationship between the dependent and independent variables. Approximately 62.5% of the participants were aware that SARS-CoV-2 is not transmitted via food. Most participants (90%) reported a shift from outdoor to indoor meal preparation, along with avoidance of visits to grocery stores for food purchase (55%) and increased usage of online grocery delivery services (27%). Most participants obtained good overall scores for food safety behavior during grocery shopping (mean score: 10.83±1.62/12 points, 90.25%), grocery unpacking at home (10.60±2.65/13 points, 81.55%), and personal hygiene (28.84±3.16/36 points, 80%). However, a moderate overall score was obtained for food preparation practices (7.77 ±1.91/12 points, 77.7%). Older and/or retired individuals, patients with chronic diseases, and/or individuals living with children showed better food safety behavior and handling practices compared to their counterparts. This study reported good overall food safety behavior and handling practice scores among participants under most categories studied. However, our results highlight the need for more customized public education programs for Saudi women, who are the primary food handlers in most households, particularly during food preparation, to further improve food safety practices and prevent potential food mishandling, which will eventually help preventing the spread of COVID-19.

Food Safety Practice and Associated Factors among Street Food Vendors in City Administrations of West Gojjam Zone, Northwest Ethiopia, 2021

Background: The street foods provide a source of affordable nutrients to the majority of people, especially in developing countries including Ethiopia. But, since street foods are prepared and sold under unhygienic conditions, they are prone to be contaminated. So, vender’s practices towards food safety under this environment should be strictly studied. Thus, the aim of this study was to determine the level of safety practice and determinant factors of street food vendors. Methods: A cross sectional study was conducted among 422 street food vendors to assess food safety practices and associated factors in City Administrations of West Gojjam Zone from February to March 2021. Epicollect5 software was used for data collection through smart phones. The data was bringing to MS-Excel and then to SPSS version 23 for analysis. Bivariable and Multivariable logistic regression analysis was done to identify associated factors and to control the effect of confounding variables, respectively. Significance of association was identified by p-value of &lt; 0.05 and its strength was described using odds ratio and 95% CI. Results: Of 422 street food vendors, 418 (99%) responded to the questions. From 418 street food vendors, 418 (100%), 232 (55.51%), 271 (64.83%), 418 (100%) and 361 (86.36%) were females, aged 20-24 years, single, orthodox, and income of 1500-5000 ETB, respectively. About 215 (51.40%) street food vendors had good food safety practice. Primary educational status (AOR=0.57, 95% CI=0.35-0.99), cannot read and write (AOR=0.17, 95% CI=0.08-0.37), monthly income 5001-8500 ETB (AOR=2.57, 95% CI=1.06-6.22), inspection (AOR=3.64, 95% CI=2.05-6.46), training (AOR=3.73, 95% CI=1.94-7.16), vending experience 4-6 years (AOR=1.89, 95% CI=1.14-3.13), vending experience 7-9 years (AOR=3.67, 95% CI=1.21-11.11) and poor knowledge of food safety (AOR=0.48, 95% CI=0.30-0.78) were factors showed statistical significance. Conclusion: In this study, half of the study subjects were found in practicing a beter way to keep food safety and healthy. Regular training and improving knowledge level, support in improving economic status and inspection are important activities to be held to improve food safety practices of street food vendors.

Key operational and institutional factors for improving food safety: a case study from Chile

The worldwide demand for safe food is increased due to the population growth and the improvement of living standards. Different global standards are relevant in the food value chain including education and training of human resources, government regulations and surveillance. Different factors related to food safety risks in production can be taken into consideration in developing economies. Achieving food safety needs a highly integrated system in food supply and operations management. To meet demand for safe and higher quality food, food organisations especially in developing nations like Chile face numerous problematic issues. In terms of dynamic capabilities, this study takes account of supply chain re-conceptualisation, co-evolving and reflexive supply chain control. In this paper, we identify and prioritise key institutional and operational factors for improving the food safety in Chile. The factors were analysed using a Fuzzy analytic hierarchy process for illustrating the significance of key criteria to food safety concepts under uncertain environment. We provides a detailed and prioritised criteria for improving food safety practices, helping managers to understand the operational and institutional environment and makes a contribution to inform food organisations and government policy-making to reduce food losses and improve sustainability of food chains under fuzzy situations.

Multiple Interventions for Improving Food Safety Practices in 2 Small Beef Abattoirs of Honduras and Associated Impacts on Risk-Mitigation Management.

Mitigation of risk for Shiga toxin-producing Escherichia coli (STEC) and Salmonella contamination was evaluated after a multiple-intervention approach (comprising food safety education and training, implementation of customized food safety practices and programs, and environmental monitoring programs with audits and corrective actions) in 2 small Honduran beef abattoirs. Previously, neither abattoir had food safety programs in place nor were they subjected to strict food safety regulatory surveillance. Abattoirs A and B were sampled on 4 nonconsecutive months each. Swab samples of abattoir A (n = 160, 40 samples per sampling date) and abattoir B (n = 78, 16-22 samples per sampling date) were taken from direct and indirect food contact surfaces, screened by BAX real-time polymerase chain reaction (PCR) assays and confirmed using immunomagnetic separation, selective media, and latex agglutination. In abattoir A, Salmonella presence was negligible, whereas presumptive STECs were present in 10%, 12.5%, 0%, and 5% of the environmental samples respective to each sampling month, indicating a reduction of STEC (P = .06) by the third and fourth sampling months. Conversely, presumptive STEC presence was negligible in abattoir B, whereas Salmonella presence for each sampling month was of 5.6%, 6.3%, 27.3%, and 0.0%, respectively. Upon the increased pathogen presence detected on the third sampling month, additional actions were taken to reinforce the implementation of food safety practices and programs, which resulted in a Salmonella reduction to 0% by the fourth sampling month (P = .013). The satisfactory results strongly suggest that a multiple-intervention approach is crucial to improve food safety in this type of premises.