Kitchen Utensils Research Articles

Monitoring of Hygiene in Institutional Kitchens in Belgium

Microbiological contamination of food during preparation and storage is a risk factor in institutional kitchens. In this Belgian study, hygiene practices in 40 institutional kitchens from four public sectors (10 hospitals, 10 schools, 10 retirement homes, and 10 child care centers) were evaluated to determine whether differences in these practices exist between these sectors. Contamination levels were also analyzed at several critical contact points. A data collection instrument and microbiological analysis of hand contact surfaces, food contact surfaces, and kitchen utensils were used. Hand washing resulted in only a slight reduction in total aerobic bacteria counts (TACs), and all microorganisms evaluated except E. coli were still present at countable levels. Enterobacteriaceae were found on one-third of the cleaned cutting boards. Cleaned work surfaces had the highest average TAC of all cleaned surfaces. Only slight improvements in TACs and Enterobacteriaceae and B. cereus counts were observed between used and cleaned work surfaces. The results from the data collection instrument revealed that child care centers had the lowest hygiene scores, whereas the other three sectors were fairly similar, with hospitals scoring highest. The low hygiene score for the child care centers was verified by comparing the results for cleaned surfaces among the sectors. The average TAC on surfaces was highest for child care centers and lowest for hospitals. Child care centers also had the second highest total mean counts and the highest number of total surface samples positive for Enterobacteriaceae. The highest number of surface samples positive for Staphylococcus aureus was also found in child care centers. This study highlights some areas of concern for hygiene improvement in institutional kitchens, differences between public sectors, and similarities in conclusions about hygiene based on the scores from the survey instrument and the results of the microbiological analyses.

Rice farmers’ perception on occupational risk exposure to pesticides in Bangladesh

Rice is a staple food and pesticides have become a dominant input for production of rice in Bangladesh. To protect the farmers’ health and environment, farmers’ understanding about risk on occupational risk exposure to pesticides is a crucial matter. Accordingly, a study was carried out in Khagdohor union of Mymensingh Sadar upazila (sub-district) under Mymensingh district in Bangladesh to assess the rice farmers’ perception on occupational risk exposure to pesticides. An interview schedule was used to collect data during MarchApril, 2018 from 100 rice farmers. Data were analyzed using descriptive statistics, rank order and coefficient of correlation. Majority of the rice farmers (73%) had medium to high level of perception on occupational risk exposure to pesticides in the study area. Among twenty (20) statements on four (4) dimensions: ‘eating, drinking or smoking could be done during mixing and loading’; ‘after applying pesticides more time should be taken to change clothes or to take bath’; ‘pesticide store house can be also used for storing food, fire wood, farming equipment and kitchen utensils’; and ‘pesticides do not kill target or non-target organisms (snakes, worms, insects, mud skippers etc.)’ were the first ranked perceived risks by the rice farmers on occupational risk exposure to pesticides regarding handling; application; storage and disposal; and human health and biodiversity stages, respectively. It was revealed that the influential factors such as education, household size, farm size, annual income, organizational participation, training received, extension media contact, ownership of pesticide applicators, and perception on the use of pesticides of the rice farmers were significantly associated with the rice farmers’ perception on occupational risk exposure to pesticides. The study specified some recommendations for the policymakers to address the aforesaid influential factors of the rice farmers on occupational risk exposure to pesticides in the study area. Moreover, awareness raising programmes, credit facilities, proper training on safety measures and suitable extension services could play a significant role in lessening the risks of the rice farmers on occupational exposure to pesticides.

Східнослобожанські назви посуду й кухонного начиння: динамічний аспект

In the article, based on the actual material of recorded 61 dialects of the Luhansk region, it has been conducted a lexical and semantic study of the Easten Slobodian names of crockery and kitchen utensils. During the exploration the functional activity of the identified representatives has been established. The comparative analysis of the recorded names with the lexical material of other dialect continuums of the Ukrainian language has been carried out that’s made it possible to track the parallel names with different phonetic design, the nomens with the different, identical or similar semantics. In the light of the definition of the dynamic trends it has been stated that the lexical units can show constancy in two chronological sections which is manifested in the immutability of semantics over the course of the whole century. It has also been observed the updating of the lexicon associated with the increase in the nominative series on the modern chronological cross-section that occurred due to the presence of the grammatical and word-forming variants of lexemes, the expansion of the semantic structure of some nomens that simultaneously function as the representatives of several semes. Sometimes the vocabulary demonstrates the process of gradual archaization as far as the nomens available in the register of the ancient lexicographic work are absent both in the dialects under the consideration and in the dialects of other dialects.

Study Comparative of Corrosion Rate Scrap Aluminium in Chloride Acid (HCl) and Natrium Chloride (NaCl) Solutions

Scrap aluminium is waste aluminium, the result of recycling that can be used as an alternative raw material with consideration of cheap and affordable prices. The use of aluminium scrap has been widely used both on a large scale such as the automotive industry, ships, aircraft, construction, etc., as well as on a small scale such as household appliances. Chloride acid is used in the process of purifying salt, cleaning porcelain, and as a stain remover on kitchen utensils, and sodium chloride, known as salt, is very corrosive due to the presence of chloride ions. The corrosive nature of chloride ions can be influenced by the concentration and duration of immersion, so it is necessary to research changes in the corrosion rate caused by the concentration and time of immersion. This study uses a method of immersion with weight loss where the specimen is immersed in HCl and NaCl with a concentration of 0. 1%; 0. 3%; and 0. 5% with an immersion time of 5 days, 10 days and 15 days. The results showed that the highest corrosion rate of HCl occurred at 15 days immersion with a concentration of 0. 1% at 1542. 314 Mpy, and the smallest corrosion rate at 5 days with a concentration of 0. 5% at 181. 09 Mpy. For the largest NaCl corrosion rate occurred at 15 days immersion with a concentration of 0. 1% from 101. 171 Mpy, and the smallest corrosion rate at 5 days immersion with a concentration of 0. 5% 41. 793 Mpy.

Material Culture of the Lepcha, Inhabitants of Sikkim, India:An Anthropological Perspective

Lepchas are the original inhabitants of Sikkim, India. The Lepchas are of mongoloid stock and some anthropologist trace their origins to Mongolia or Tibet. However, the Lepchas themselves have no such history of migration in their traditional knowledge. They believe themselves to be the natives of the Sikkim and even consider Mt. Kanchenjunga as the abode of their ancestors. This study is based on Material culture of the Lepcha. Material culture is tangible and ponderable object produced or used by humans like clothes, ornament, kitchen utensils, tools, machineries. Aim of this study is to know the material culture of Lepcha people and to know what are the changes coming in their material culture along with cause and effect of such changes. In this paper it will be further revealed that traditional material culture used by Lepcha people are vanishing gradually. Material culture are surviving in their society just as an antique souvenir of the past. Though there are also some types of material culture which are still in use. Due to various reasons mainly due to contact with other culture we can see change in their traditional culture materials.Tourism, modernization, acculturation are some reasons for change. Key words: Material culture, Tangible, Change, Modernization, Acculturation.

Prevalence of respiratory symptoms and lung function evaluation in local foundry workers in Kano State, Nigeria

IntroductionAluminium foundry for kitchen utensils production is a major employer in Kano State, Nigeria. We hypothesized that significant occupational hazard such as presence of respiratory symptoms and impairment in lung function might be prevalent among the workers. The study assessed respiratory symptoms and lung function in foundry workers.MethodsThe cross-sectional survey involved 83 male foundry workers and applied the convenience sampling method. Respiratory symptoms were evaluated with the American Thoracic Society (ATS-dLd-78) questionnaire. Lung function was assessed by using an MSo4 spirometer. The data obtained were summarized by descriptive statistics. Spearman rank order correlation and chi-square were determined between the variables of interest (<i>p</i> < 0.05).ResultsThe participants’ mean age was 24.8 ± 6.7 years, with 10–19 years of exposure in the majority (43; 51.8%). The prevalence of respiratory symptoms was as follows: phlegm: 69.9%, cough: 33.7%, chest pain: 27.7%, wheeze: 16.9%, haemoptysis: 4.8%. Lung function (FVC: 0.000; FEV1: 0.000) was significantly lower than normative. The association between occupational exposure duration and respiratory symptoms was significant for phlegm production (<i>p</i> = 0.008), wheeze (<i>p</i> = 0.008), and chest pain (<i>p</i> = 0.01). Lung function showed no significant association with exposure duration (<i>p</i> = 0.71 for FVC and <i>p</i> = 0.45 for FEV1). Weak negative relationship existed between respiratory symptoms and lung function; phlegm, chest pain, and haemoptysis presented a weak positive relationship.ConclusionsRespiratory symptoms and impaired lung function are common among foundry workers in Kano State. Exposure duration was a determinant of some respiratory symptoms.

Fabricación de un Concentrador Solar Parabólico Compuesto (CPC) para desinfección de agua de consumo en Comunidades Rurales

This paper presents the selection of supply materials and describes the manufacturing process of a solar compound parabolic solar concentrator (CPC) to disinfect drinking water for consumption by rural communities. The volume of water to be treated is 100 liters/day, average amount of water for services of a family of 6 people, including washing of kitchen utensils and food preparation. The selection of supply materials for the CPE manufacture was made considering the lifetime, low cost and availability in the Mexican industrial market. The main components of the CPC are: 1. the profile of the involute, made of galvanized steel sheet gauge 20 (0.9 mm) with bright chrome finish to achieve a reflective surface, 2. Hydraulic system, integrated by coupling elements between 6 lines of borosilicate glass tubes of 44 mm outside diameter and 1.6 mm thickness with PVC accessories and 3. Mechanical support structure of the CPC, which was designed with a variable angle, to adjust according to the latitude of the operation site, this was manufactured with industrial processes of pailería and reinforced tubular profile (PTR) of 14 gauge steel (1.9 mm thickness) was used.

Design and construction of an ultraviolet germicidal irradiation device for the inactivation of Staphylococcus aureus in kitchen utensils

Ultraviolet UV-C radiation has been used as a germicidal method for more than 100 years due to its effectiveness in the control of microorganisms. In some regions of Colombia, there are health problems because of the use of untreated water, which can contaminate food and kitchen utensils, putting human health at risk. The main purpose of this study was to design and construct a low-cost ultraviolet germicidal irradiation (UVGI) device for the inactivation of the bacterial strain Staphylococcus aureus in kitchen utensils. The UVGI device is a chamber built in acrylic, consisting of an 8-watt ultraviolet lamp with a peak emission wavelength of 253.7 nm. The simulation of the ultraviolet lamp control was carried out through Proteus 8, and the control system was implemented using the Arduino UNO R3 ATmega328P. It was found that the optimal radiation doses were 34.44, 311.8 and 603.6 J/cm2 to effectively inactivate the studied bacterium for more than 18 h. The constructed UVGI device is a viable solution to a public health problem that exists in some rural areas of Colombia.

Sultan I. Abdülhamid’in Adamı Karavezir Seyyid Mehmed Paşa’nın Hayatı Ve Muhallefâtı

This article focuses on the life of the Pasha who gained trust of Abdulhamid the 1th and had on active role on the administration and administrators at the backstage, the place of him in the presence of the Sultan and his heritage. During the period of Sultan’s armorer, he gave a reference about some grand viziers such as Izzet Mehmed Pasa from Safranbolu, Izzet Mehmed Pasa from Darende,Halil Hamid Pasa, as a person at a backstage in political environments, he got a good place in the eye of the Sultan. Through his foundation, he change the village of Arapsun where he was born into the subprovince of Gulsehir taking an example by Damat Ibrahim Pasha’s changing Muskara into Nevsehir. Apart from the danations he made to the foundation that he founded whit his own possesions, he had fur, gun, horse and jewellery collection. Besides his intelligence to gain bureaucratic positions, he is thought to be an enjoyable and a pleasant person, his nargile and stick collection reveal the tabacco passsion which was the trend of that era. Although most of his possessions have domestic and eastern origins, he had about one hundred kitchen utensils from Saxonia and Vienna, which shows that he wasn’t a stranger to European culture and taste. Within this scope, a lot of information was revealed for he first time with this study.Keywords: Grand Vizier, Karavezir, Seyyid Mehmed Pasha, Heritage, Material Culture.

Wpływy polskie w mowie ludności ukraińskiej województwa lwowskiego na przykładzie słownictwa

The aim of this study is to show some aspects of how Polish loanwords exist in Ukrainian dialects in the rural areas. While in the population from the study area, Ukrainians represent a majority, the community consists of a significant percentage of Polish inhabitants. The article analyses the names of lexical and semantic group names of kitchen utensils for food preparation used in the subdialects of the Nadsiannia boundary area. The origin of the analysed names is given together with parallels with others dialects of the Ukrainian language.

FOOD CODE OF CULTURE IN ENGLISH, UKRAINIAN AND GREEK PHRASEOLOGY

The article focuses on the study of phraseological units with food component in the context of linguo-culturology. The final aim of the work is to describe and compare the linguistic, cultural and national peculiarities of food component in English, Greek and Ukrainian phraseological units thus revealing linguocultural food code of each linguo-culture. The objective determined the tasks of the research: to define the terms “phraseological unit”, “linguo-cultural code”, “linguo-culturology”, “food”, “nutrition”; to describe the fragments of English, Greek and Ukrainian linguistic world image through the phraseological units with food component; to single out the most frequent food components in English, Greek and Ukrainian phraseology and to define their connotative and semantic meaning; to divide the investigated material into groups according to the names and semantics of food components; to give linguo-cultural description of each of the abovementioned groups. Research has been done on the basis of the English and Ukrainian Phraseological Dictionary by K. Barantsev, Shortened Greek and Russian Phraseological Dictionary by O.V. Patrunova and Phraseological Dictionary of Ukrainian Language. The volume of the investigated material is 835 English phraseological units, 340 Greek phraseological units and 487 Ukrainian phraseological units obtained by consecutive selection. Our study relies substantially on the application of linguistic descriptive methodology and devices. The paper singles out the most frequent lexical groups : food, actions of cooking, feeding and eating, bakery, kitchen utensils, physical properties of food, drinks, cooking techniques, et cetera, with food prevailing (40,8% in English, 33% in Greek and 34,7% in Ukrainian). The most frequent food components are to eat (5,8%), τρώω (to eat) (17,6%) and їсти (8,9%), which proves that basic frequent food components in the researched languages mostly coincide.

A perspective Study on Lead Poisoning: Exposure, Effects and Treatment

Current studies focus on various aspects of lead ‘s poisoning, its distribution and interaction routes, adverseeffects on human body and treatment procedures. Lead metal has been involved in human exercise from the past 6000years. In ancient cultures, lead was applied in the production of kitchen utensils, food pantries and other decorativeitems. Lead poisoning in developing countries is considered as a major risk factor and its exposure routes may involvefood, paint, soil, water and other lead containing products. The distribution of lead from blood to tissues takes 4 to 6weeks. Lead is poisonous to humans and has the most damaging effects on hemopoietic system. Some of the visibleeffected systems are nervous, reproductive and excretory systems. Lead poisoning can be treated using chelating agentswhich undergo complexation with lead and are then excreted through urinary tract.

A perspective Study on Lead Poisoning: Exposure, Effects and Treatment

Current studies focus on various aspects of lead ‘s poisoning, its distribution and interaction routes, adverseeffects on human body and treatment procedures. Lead metal has been involved in human exercise from the past 6000years. In ancient cultures, lead was applied in the production of kitchen utensils, food pantries and other decorativeitems. Lead poisoning in developing countries is considered as a major risk factor and its exposure routes may involvefood, paint, soil, water and other lead containing products. The distribution of lead from blood to tissues takes 4 to 6weeks. Lead is poisonous to humans and has the most damaging effects on hemopoietic system. Some of the visibleeffected systems are nervous, reproductive and excretory systems. Lead poisoning can be treated using chelating agentswhich undergo complexation with lead and are then excreted through urinary tract.

A kitchen utensil as a useful tool for ex vivo trichoscopy

Trichoscopy is a useful technique for diagnosing hair disorders.1 Although easy to perform, imaging and examination of ex vivo trichoscopy poses some difficulties. Hairs placed on slides or paper sheets can shift or fly away during the procedure.

TV 홈쇼핑 담화에 나타난 설득 전략의 문제적 양상 분석 -상품 특성 전달을 중심으로-

The TV home shopping discourse pursues a goal of persuading viewers to purchase products, but it has several limitations as a broadcast language. The purpose of this study is to analyze the problematic aspects of TV home shopping persuasion strategies. First, 18 TV home shopping programs from L company were monitored as a pilot study. After that, 60 programs were selected from 5 fields: clothing, cosmetics, household appliances, food and kitchen utensils, and intangible services. These videos and their transcripts were monitored and analyzed by 3 researchers. Results are as follows: for persuasion strategies for products themselves, a negative perspective of viewers’ situation, denunciation of other products, and prejudicing or stereotyping viewers were deduced as problematic aspects. For persuasion strategies beyond products, setting up inappropriate reference groups, displaying inaccurate brand awareness or fame, and errors in interpretation of technical information were deduced as problematic aspects.

Radiation Level Assessment of Construction Metals, Kitchen Utensils and Electronic Items

Radiation Level Assessment of Construction Metals, Kitchen Utensils and Electronic Items

Hunger promotes the detection of high-fat food

Efficient detection of food is important for an organism's survival. The results of previous experimental studies are consistent with this statement: food is detected in photographs faster than non-food items. Moreover, fat content modulates the speed of food detection. However, it is not known whether such sensitivity to the fat content of food is modulated by participants' internal states. To investigate these issues, we measured reaction times during a visual search task in which participants in fasting and postprandial states detected high-fat food (fast food), low-fat food (Japanese diet), and non-food (kitchen utensils) targets within crowds of non-food distractors (cars). Our results indicate that both hungry and satiated groups detected food targets more rapidly than non-food targets. The high-fat foods were detected more rapidly than low-fat foods in the hungry group, whereas no difference was observed between reaction times when satiated participants detected high-fat and low-fat food targets. These results suggest that food captures our visual attention even when we are satiated, and that fat detection efficiency is heightened when we are hungry.

Probabilistic model for the estimation of the consumer exposure to methicillin-resistant Staphylococcus aureus due to cross-contamination and recontamination.

The presence of multidrug‐resistant bacteria like methicillin‐resistant Staphylococcus aureus (MRSA) in retail meat is one of the current concerns of the public health authorities. Bacterial cross‐contamination and recontamination during household food preparation could play an important role in the dissemination of such bacteria, and therefore could contribute to a serious health problem, more specifically for immunocompromised people. In order to evaluate the importance of such events, a probabilistic model was developed to estimate the likelihood and extent of cross‐contamination and recontamination and the burden of MRSA from contaminated raw chicken meat via hands and kitchen utensils in a serving (consisting on a slice of bread and a piece of grilled chicken meat) during a household barbecue in Germany. A modular design was used, taking into account the chronological order of the routines during the barbecue event, and Monte Carlo simulations were applied. Available data on the prevalence and burden of MRSA in chicken meat at retail in Germany were used as starting point and were incorporated in the model as probability distributions. The probabilities and extent of bacterial transfer between food items and kitchen utensils (referred to as “Objects”) and the routines performed during food preparation (referred to as “Actions”) specified by their probabilities of occurrence were incorporated as the main input parameters. The model was set up in R 3.5.0 and converted to a standardized format (FSKX file). Therefore, the code can be easily accessed, evaluated, modified, and reused for different purposes. The present study contributes to the quantification of consumer exposure to MRSA through food consumption once contaminated food has entered the household kitchen. Even when the MRSA prevalence and bacterial load in retail chicken meat in Germany are low, resistant bacteria can reach the consumer due to cross‐contamination and recontamination events. The results show that the probability of one CFU to be transferred from the contaminated raw chicken meat to the final serving and the number of MRSA bacteria transferred due to cross‐contamination and recontamination events are in general low, being the contamination of the final serving more likely to occur via bread, rather than via grilled chicken. The results show that the prevalence of MRSA at retail highly influences the probability of the final serving to be contaminated. However, this study also highlights the importance of keeping good hygiene practices during the household food manipulation for reducing the spread of MRSA. The provision of the model in a standardized data format will allow an easy incorporation of the developed model into a complete quantitative microbial risk assessment model that will greatly help to estimate the risk of consumer exposure to MRSA through the consumption of contaminated food.

Idioms with a component - the name of the items of kitchen utensils - in Spanish language

Idioms with a component - the name of the items of kitchen utensils - in Spanish language

Toward Complementary Food Hygiene Practices among Child Caregivers in Rural Malawi.

.Despite being preventable, foodborne diseases remain a global health challenge. Poor food hygiene practices such as improper handling of kitchen utensils are among the major causes of diarrhea transmission. A formative study was conducted in Malawi to inform an intervention design to promote complementary food hygiene practices. An assessment of contextual and psychosocial factors for behavior change was conducted using Risk, Attitude, Norms, Ability, and Self-regulation model. We conducted 323 household surveys with caregivers of children aged 6 to 24 months. Analysis of variance was used to estimate difference between doers and non-doers of three targeted behaviors: washing utensils with soap, keeping utensils on a raised place, and handwashing with soap. Analysis of variance analyses revealed that literacy level, ownership of animals, and presence of handwashing facility and dish racks were contextual factors predicting storage of utensils on an elevated place and handwashing frequencies. Psychosocial factors, such as time spent to wash utensils with soap, distance to the handwashing facility, and cost for soap, had an influence on washing utensils and handwashing practices. Perceived vulnerability determined effective handwashing and storage of utensils. Perceived social norms and ability estimates were favorable for the three targeted behaviors. Promotion of already existing targeted beneficial behaviors should be encouraged among caregivers. Risk perceptions on storage of utensils and handwashing practices should be increased with motivational exercises such as paint games. Caregivers’ technical know-how of local dish rack and tippy tap construction is essential.