Food Hygiene Management Research Articles

The Effect of Economic Status and Mother’s Knowledge in Stunting Cases: A Systematic Review

Background: A reduction in the incidence of stunting has been reported globally over the past few decades. However, stunting remains a big problem for developing countries. The purpose of this research was to review in-depth The Role of Social Economy, Knowledge, behaviour, and stunting in Stunting Cases.Narrative studies with scientific journal database sources published in PubMed, Proquest, Science Direct, and Google Scholar were used. The keywords used in the search were Social economy, Knowledge, behaviour, and stunting. The search included research published within the last five years, that is, 2018-2022. A total of 144 articles were found according to the search titles, and 11 articles were selected for review. After the article was obtained, it was tabulated in an Excel table.The findings show that the family economy will support children's nutritional intake and needs so that children are not underweight during this period of growth and development. A good family economy can support childcare patterns, and healthy home settlements so they can access clean water. The family economy plays a role in overcoming the large number of children and preventing early marriages. Parents' knowledge will influence the mother's attitude in caring for and caring for children from birth to adolescence. This knowledge is closely related to the practice of exclusive breastfeeding, traditional food nutrition, the management of food hygiene, the diversity of children's diets, the nutritional value of food including the fulfilment of certain nutrients both micro and macro and education about stunting.Economic status has a very important impact on stunting prevention because it will affect other aspects related to stunting. Not only that, all the research that has been reviewed shows that the educational level of parents will affect attitudes about how to care for their children.

Management of Food Hygiene and Safety by Hazard Analysis and Critical Control Point (HACCAP)

Advances in food production technology and newer distribution systems have made it easier to obtain fresh ingredients from both within and outside of Japan. Although convenient, mass distribution of food over wide areas involves the risk of expanding the health damage caused by foods. Comprehensive management from production to consumption, using systems, such as hazard analysis and critical control point (HACCP), is required to ensure the safety of foods. Improved inspection methods are also required to detect the effects of environmental changes on food. In this paper, we demonstrate the use of "Methods of Analysis in Health Science 2020" for food hygiene and safety management.

Growth Characteristics of Bacillus cereus in Sake and during Its Manufacture

Sake (Japanese rice wine) has been recognized as being low risk in terms of its microbiological safety. However, a confirmation of the food safety aspects of sake based on scientific evidence is important for establishing consumer confidence, in part because consumer concerns regarding food safety have increased. The presence of Bacillus cereus spores in refined rice wine has been reported, and in light of consumers' growing concern over food safety, the establishment of food and beverage safety is important for consumers' reassurance. Herein, to confirm the microbiological safety of sake, we investigated the content and growth of B. cereus. We conducted a spore addition test to determine whether B. cereus spores grow during sake production, and we observed no growth or germination of B. cereus spores during the manufacturing process. We also observed that processes such as solid-liquid separation and filtration help remove the risk posed by B. cereus. We then conducted a survey to assess the density of B. cereus in various commercial sake products. We analyzed 162 samples of commercial sake and observed that 11 of the products had ≥1 CFU of living cells in 1 mL of sake (detection rate, 6.8%). There was no product in which ≥100 CFU of living cells per 1 mL of sake was detected. Our findings confirmed that the density of these bacteria in sake is lower than that in other foods and that the probability of infection is very low. The emetic toxin produced by B. cereus was not detected in any of the sake samples. This is the first study based on experimental data demonstrating that B. cereus is not able to grow in sake or during the sake manufacturing process. We, thus, conclude that the safety risk of B. cereus in sake is negligible. Our findings indicating that B. cereus is not a significant hazard in the sake brewing process will contribute to food hygiene management based on scientific evidence in sake breweries.

Discussion on the Current Situation and Countermeasures of Food Hygiene Management in My Country

<p><span lang="EN-US">In recent years, with the frequent occurrence of food safety incidents, all walks of life are paying more and more attention to food safety issues, which effectively promotes the development and optimization of the overall quality of food safety work in my country. On this issue, after a lot of exploration, the researchers pointed out that at this stage, my country’s food hygiene management still has certain shortcomings that need to be improved during the development process. Based on this, a large amount of management work is difficult to be implemented and practiced reasonably, which limits the improvement of the comprehensive level of my country’s food hygiene management work, and has an adverse impact on the development of my country’s food safety work. This article discusses the status quo of the development of food hygiene in my country, and proposes corresponding countermeasures, aiming to promote the optimization of the overall level of hygiene management.</span></p>

An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju Based Hotels

An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju Based Hotels

Development of the Genus and Species Determination Method for Histamine Producing Bacteria Isolated from Fishery Product with High-Resolution Melting Analysis

Histamine in foods with a high histidine content may be produced by bacteria with histidine decarboxylase activity. Consumption of food enriched in histamine can produce symptoms of histamine poisoning that include flushing, headache, and urticaria. The number of histamine poisoning cases in Japan has decreased with developments in food hygiene management technology. However, approximately 10 cases are still reported each year. In addition, there have been cases where histamine was detected in the end products, prompting large product recalls. To prevent and identify causes of histamine toxicity, manufacturers must identify the bacteria causing the illness. A simple method of identification is needed, since sequence-based identification is complicated to perform and the analysis takes a long time. High-Resolution Melting Analysis (HRMA) is a method that detects differences in the base sequences of PCR products manifested as varied melting temperatures of double-stranded DNA. The present study was intended to develop a rapid identification method for major histamine-producing bacteria using HRMA. Species-specific HRMA primers were designed that specifically targeted the hdcA gene of 20 Gram-negative histamine-producing bacterial strains. The designed primers were used for HRM analysis of the 20 histamine-producing bacterial strains. The strains were divided into three groups (A, B, and C) based on differences in melting temperature values obtained by Tm Calling analysis program. Group A comprised terrestrial bacteria, such as Morganella, Enterobacter, and Raoultella, while Groups B and C comprised marine bacteria, such as those belonging to the genera Vibrio and Photobacterium. The melting profiles obtained in Group A by HRMA were used to identify the aforementioned terrestrial bacteria. The findings indicated that HRMA can easily identify the major gram-negative histamine-producing bacteria. A flow chart was created to identify histamine-producing bacterial species. This method enables the identification of histamine-producing bacterial species more quickly and easily than conventional sequence-based methods. Therefore, the method could be valuable for food companies to screen raw materials and products and track the source of contamination, which will in turn contribute to the prevention of histamine-food poisoning and investigation of its causes.

Analysis of Hepatitis A Outbreak in High School X Lamongan District 2018

Background: Hepatitis A outbreaks were reported by the Lamongan District Health Office to the Surabaya Center for Environmental Health and Disease Control Engineering on January 16, 2018, indicated by an increase in hepatitis A cases in of G and S areas, B village. One of initial sufferer was students in High School X.. Purpose: This study aims to identify the epidemiological characteristics of hepatitis A outbreaks that occur in High School X and the risk factors. Methods: The investigation was carried out in an observational manner with a cross sectional approach. Data were collected by structured interviews, hepatitis A antibodies in blood samples assay, environmental observation, and water samples assay. Data were collected with purposive determination of respondents. Results: Hepatitis A outbreaks at High School X in Lamongan District take place from November 2017 to january 2018, with a target group of 33 students. The epidemic cased tends to be extend common source. Risk factors are contact history with patients, eating habits together in same place, mutual exchange and sharing same eating utensils, the lack of hygiene habit (such as washing hands with soap for students and food handlers), lack of hand washing facilities, bad sanitation, bad food hygiene management, and inadequate clean and hygienis water source. Conclusion: The outbreaks of hepatitis A was extended with the most important risk factors, i.e. lack of personal hygiene and sanitation of water sources.

Higiene Sanitation Management of Food and The Existence of Bacteria in The Food in RSUD Dr. Harjono Ponorogo

Hygienic and healthy food into the basic principles of the organization of food in hospitals. Food service hospital dedicated to the sick and at risk of pathogen contamination of germs. Implementation of food in the hospital must comply with Kepmenkes Decree No. 1204/Menkes/SK/X/2004 on Environmental Health Requirements Hospital. The purpose of this study is the management of food hygiene sanitation Identify at Hospital Dr. Harjono Ponorogo. This study is a descriptive observational. Object of the research officer food handlers, food hygiene, sanitation management, and food microbiological test (examination of E. coli and Salmonella). Collecting data using questionnaires, observation sheets, and test laboratory. Hygiene of food handlers who do not qualify the use of personal protective equipment, training of hygiene sanitation, and health screening. Sanitation management of food that does not qualify the quality of food, the food processing and presentation of food, while 9 samples prepared food laboratory test results 5 (55.6%) positive samples of E. coli. The conclusions in Hospital Dr. Harjono Ponorogo increase efforts to hygiene of food handlers and food sanitation management. Expected medical examination should be routinely expected 2 times a year, improving sanitation facilities that support the management of food hygiene, as well as water proofing regularly twice a year.

Research on Functionality Sports Nutrition and Health Food Security Issues Based on Circulation

With the continuous improvement of people's living standards in recent years, after The 2008 Beijing Olympic Games and In august 2009 the State Council promulgated the Regulations of national fitness, nationwide fitness pro- gramming in China increasingly active, and more and more groups participate in physical exercise. Thus sports health food demand is increasing year by year. But facing wide variety of health foods on the market and wall-to-wall advertis- ing, people often don't know how to choice sports nutrition and health food. Safety of health foods has attracted the atten- tion of governments and internation alorganizations highly. So strengthening the health management of food hygiene is an important topic on the health aspects of food safety in China. In today's world, with the continuous improvement of the economic development and material life, nutrition, health, quality and security of food have become the focus of in- creasing concern to consumers. The organic food, green food, health food, dietary supplements, food and nutrition supplements, special nutritional food, functional food, spe- cial medical food, sports nutrition of various countries, have become a new growth point of food industry in recent years. The current global health food accounts for 5% of total food sales, amounted to billions of dollars, and it grows fast every year. USA sales of health food products currently are billions of dollars (1). Japanese healthy food sales for a few one hun- dred billion yen in recent years and there are more than 3000 kinds of health food. There are more than 2000 kinds of health food in Europe, and sales to an annual rate of 17%. Chinese health food in 2010 reached 100 billion yuan, and will reach to 100 billion yuan. From the development trend, living standards improve, people will inevitably focus on living and quality of life, and to the health of the consumer product transfer, and thus, spending money on health is in- evitable. United Nations Industrial Programmer noted that the two sunrise industries in the 21st century are electronic- based information technology industry and life sciences de- velopment-based health industry. And health care industry and the pharmaceutical industry it is the most potential for the development of the life sciences industry (2, 3).

기후변화 대응 식품접객업소 식재료 안전관리 수행도 및 보관실태에 관한 연구

본 연구는 기후변화대응 고온 다습한 여름철 식품접객업소의 위생관리 실태를 보기 위해 경기지역의 식품접객업소를 대상으로 식품접객업소의 식품위생관리 수행도 및 식품접객업소에서 자주 사용되는 식재료 5종의 구매 특성, 전처리 특성 및 보관 특성을 조사하였다. 식품접객업소의 조리종사자는 위생관리 수행도가 높다고 응답하였으나, 단지 6.8% 응답자만이 염소계 소독제를 전처리에 이용한다고 하였다. 식재료의 보관에 있어서는 대부분의 응답자가 식재료를 전처리 후 위생봉투와 밀패용기에 넣어, 냉장보관을 하는 것으로 나타났으나, 5.6% 또는 14.9%의 응답자가 각각 전처리한 식재료를 주방 또는 식당에 상온 보관하는 것으로 나타났다. 또한 21.5%의 응답자는 조리 전 전처리한 식재료를 6시간 이상 보관하는 것으로 나타나 식중독 발생을 예방하기 위해서는 전처리 시 살균소독제를 활용하여 소독을 실시하고, 고온 다습한 환경에서 미생물의 생육을 억제하기 위하여 식재료를 적절하게 밀봉, 냉장보관 하여 빠른 시간 안에 사용할 수 있도록 해야 할 것이다. This study was conducted to investigate the current status of hygiene performance and food preparation/storage condition in restaurants during the summer season in order to evaluate the sanitary management systems in restaurants against climate change. Total 30 restaurants located in Gyeonggi participated in a survey in which they were asked current hygiene performance, food preparation/storage condition, and purchasing practices for 5 food ingredients. As results, regarding the performance degree of respondents on food hygiene management, the average scores of 9 questions were well over 4 points. However, only 6.83% of the respondents claimed that they use sanitizers (chlorine) to disinfect food ingredients. About food storage condition, a high proportion of respondents said that they store food materials in plastic bags or airtight containers following pretreatment and use refrigerator for the storage of pretreated food materials. However, 5.55% and 14.85% of respondents answered that they store pretreated food materials in the kitchen or inside of dining room, respectively. Respondents (21.50%) answered that they store pretreated food materials for more than 6 hours before cooking. Therefore, food materials need to be disinfected properly with sanitizer to remove microbial contamination and stored at refrigerator using closed bags or containers before cooking in order to prevent foodborne disease in restaurants especially during summer season.

A Global Public Good: The Linkage between Veterinary Medicine and the Sanitary Management of Food Hygiene

Ensuring food safety is a key and crucial factor for those agro-exporting nations seeking to improve their competitiveness, opening new options for global markets and positioning their products at a better price. A number of international guidelines serve a reference framework for defining national public policies aimed to provide safe food to the population. Veterinary services act as guarantors in this process along all the manufacture and value chain. The public and private veterinary services are nurtured and amalgamate together to ensure the attainment of common goals; strengthen and foment a robust and efficient alimentary legislation by using the World Animal Health Organization’s normative as a standard reference. In this conceptual paper, an appraisal about the interrelationship and the interconnection between veterinary professionals and the sanitary management of food hygiene is widely developed by reviewing relevant literature, and discussing current trends. The author adopts an inductive approach, designed to generate understanding and propositions about this relevant topic.

Characterization of Listeria Monocytogenes Isolates in Import Food Products of China from 8 Provinces Between 2005 and 2007

A total of 48 Listeria monocytogenes isolates of different import food products from 8 provinces between 2005 and 2008 were characterized. The serotype and virulence were confirmed for each strain and molecular subtyping were analyzed by multilocus sequence typing (MLST). Twenty five strains were assigned to serotype 1/2a, and 11 isolates to serotype 1/2b, serotype 4b were found in 7 isolate, and the remaining 5 strains were grouped into serotypes 1/2c, 4a, and 4e. Molecular subtyping schemes found thirty two sequence types (STs) among these isolates and the majority of L. monocytogenes strains belonged to lineage II (56%), followed by lineage I (38%), lineage III (6%). Two molecular subtype clusters, cluster A included all isolates of lineage II, while cluster B contained the isolates of lineages I and lineages III. Two L. monocytogenes strains were not grouped in either of the two clusters. Fifty three isolates were as virulent as L. monocytogenes reference strain EGD in mouse virulence assay, while the isolates 22213 and 22265 had low pathogenicity. These results provide the first molecular insight into the L. monocytogenes strains isolated from import food products of 8 provinces in China and indicate the potential risk to cause human disease if intake by contaminated foods. MLST could be used as a routine subtyping method of L. monocytogenes isolates. In China, inspection and quarantine strategies of imported foods should be strengthened. There is a potential risk of listeriosis in China and routine subtyping of L. monocytogenes isolates is important. It is necessary for food hygiene management to strengthen the supervision of imported foods.

Cyngor i Fusnesion Bwyd – advice for food businesses in Wales

Purpose – The purpose of this review was to assess the guidance packs provided by local authorities to small food businesses in Wales to assist them comply with new food safety legislation.Design/methodology/approach – Three guidance packs that are widely used in Wales were assessed. The review covers the provision in the guidance packs of hazard analysis templates, worked examples, information on documenting/auditing good hygiene practices, events that should trigger a review of the system and guidance on the extent/level of record keeping.Findings – The packs provided simple information on a harmonised hazard analysis critical control point (HACCP) based system of food hygiene management and good hygiene practices. They had templates for documentation, some had worked examples and there were sample record forms. There was insufficient guidance given on the extent/level of paperwork and records required by different sized businesses.Research implications/limitations – The results of this review suggest t...

HACCP workshops – practical guidance for small fast food businesses

PurposeThe purpose of this paper is to report on the utility of a food hygiene management system training workshop and guidance pack to help small fast food businesses comply with new legal requirements.Design/methodology/approachA pre‐course questionnaire was used to determine knowledge and attitudes towards food safety management systems. Levels of compliance with best practice on operating hygiene management systems were assessed. A series of workshops were delivered and evaluated by means of a post‐course questionnaire.FindingsAlthough some of the businesses had elementary prerequisite programmes in place prior to the workshop, there was limited understanding of the requirements of good hygiene practice and food safety management systems. There was little documentation and a low level of hygiene training. Trainees welcomed the practical guidance provided by the course and materials. Both were rated positively, with the highest satisfaction being demonstrated by those with traditional businesses that were best served by the sector specific training materials. Most of the businesses asserted that they would require additional support, if they were going to implement and document the system fully.Research limitations/implicationsSmall sample size.Practical implicationsMaterials for use with small businesses need to be specifically developed for each industry sector, as businesses have little ability to produce their own documentation. Training and support materials need to be jargon free with information on good hygiene practices in addition food hygiene management materials.Originality/valueAdds to the debate on the best methods to be used to assist small food businesses comply with new legislation.

Increasing HACCP awareness: a training intervention for caterers

The European Union Food Hygiene Regulations, which will apply to member states from 2005/06, will replace the existing body of food hygiene legislation with more modern, risk-based requirements. Food businesses (except those in primary production) will be required to put in place food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles. In the UK, the Food Standards Agency (FSA) has set itself the target of reducing foodborne disease by 20% by 2006. It plans to do this by improving food safety through the food chain and has formulated an action plan for the catering industry which includes training, provision of guidance materials, business support and monitoring. In Wales, the FSA and the Welsh Development Agency have jointly funded local authorities to raise the HACCP awareness of caterers. This paper reviews the approach used to raise HACCP awareness by the Local Authorities South East Wales Food Group. The Group commissioned the design, delivery and evaluation of a Hygiene and HACCP training course for caterers. Questionnaires were used to evaluate caterers' knowledge and perceptions of, and attitudes towards, hygiene and HACCP before, during and after training. A final questionnaire was mailed out to participants several months after the training course had finished. The results show that prior to training, the understanding of HACCP, hazards, risk and risk management was low. The results also show that caterers were not hostile to this system of food hygiene management. Following training, participants showed a greater awareness of HACCP but their perceptions of risk were still low. Some participants claimed to have implemented the HACCP system in their business following training. Many caterers believed that additional assistancewould be required to help them proceed with HACCP implementation.

Attitudes towards own-checking and HACCP plans among Finnish food industry employees

Ten copies each of a mail survey was designed and distributed to 87 Finnish food manufacturing companies in order to be distributed to 870 employees representing both workers and managers. Respondents were asked about their attitudes towards food hygiene management strategies in their companies. The final response rates for companies and individual employees were 34.9% and 21.2%, respectively. Answers were stratified according to four job categories and four industry sectors (meat, dairy, fish and bakery). The employees’ attitudes towards various surveyed risk management practices were exclusively positive, regardless of job category or industry sector. All 30 companies that responded to the survey had a functioning own-checking plan (OCP), while other quality management programs were less prevalent. When asked what had caused most difficulties in devising the OCP/HACCP plan the most common answers were choosing the critical control points, committing the firm’s entire workforce and organizing the documentation of monitoring results. According to the respondents, the biggest benefits of the OCP/HACCP plan were product safety and quality.

Prerequisite Programs and Food Hygiene in Hospitals: Food Safety Knowledge and Practices of Food Service Staff in Ankara, Turkey

Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

Isolation and identification of Escherichia coli O157:H7 using different detection methods and molecular determination by multiplex PCR and RAPD

Escherichia coli O157:H7 is recognized as a significant food-borne pathogen, so rapid identification is important for food hygiene management and prompt epidemiological investigations. The limited prevalence data on Shiga toxin-producing E. coli (STEC) and E. coli O157:H7 in foods and animals in Korea made an assessment of the risks difficult, and the options for management and control unclear. The prevalence of the organisms was examined by newly developed kit-E. coli O157:H7 Rapid kit. For the isolation of E. coli O157:H7, conventional culture, immunomagnetic separation, and E. coli O157:H7 Rapid kit were applied, and multiplex PCR and randomly amplified polymorphic DNA (RAPD) were performed for the molecular determination. There was high molecular relatedness among 11 Korean isolates and 17 U.S. strains at 63% level. Additionally, distinct differentiation between pig and cattle isolates was determined. It implied that RAPD had a capacity to distinguish strains with different sources, however it could not discriminate among isolates according to their differences in the degree of virulence. In antimicrobial susceptibility tests, 45.5% of isolates showed antibiotic resistance to two or more antibiotics. Unlike the isolates from other countries, domestic isolates of E. coli O157:H7 was mainly resistant to ampicillin and tetracyclines. In summary, the application of E. coli O157:H7 Rapid kit may be useful to detect E. coli O157:H7 due to its sensitivity and convenience. Moreover, combinational analysis of multiplex PCR together with RAPD can aid to survey the characteristics of isolates.

Implementation of HACCP and prerequisite programs in food businesses in Turkey

The objectives of this study was to determine food safety practices and procedures related to the hazard analysis critical control point (HACCP) programme and prerequisite programme implementation in food businesses. One hundred and nine food businesses in Turkey were assessed for HACCP-prerequisite programmes and food safety practices. Only eight food businesses had implemented the HACCP system in food businesses. Directors and employees often have insufficient knowledge regarding the basics of food hygiene. Results indicated that proper food safety practices and prerequisite food safety programmes for HACCP were often not being followed in many food businesses. Time and temperature errors and inadequate handwashing practices were wide in the most food businesses. Emphasis on implementing prerequisite programmes in preparation for HACCP is needed in food businesses. The problems of implementing HACCP in food businesses have been namely a low level of food hygiene management training, high staff turnover rate, lack of motivation, lack of financial resources, inadequate equipment and physical conditions of the facility and failure of government.

Widening HACCP implementation in the catering industry

AbstractIt is anticipated that new European Union requirements will make Hazard Analysis Critical Control Point (HACCP) controls mandatory for every food business other than primary producers, irrespective of size. The Food Standards Agency (FSA) has set itself the targets of a reduction in foodborne disease of 20% by 2006 and 30% of food businesses to be operating such controls by 2004. Although it has been argued that HACCP is not well suited for the catering industry, the FSA has formulated an action plan for this sector, which includes training, provision of guidance materials, business support and monitoring. The FSA in Wales has funded local authorities to raise the HACCP awareness of caterers by a variety of methods. An evaluation of caterers’ perceptions of HACCP and hygiene was undertaken. Results indicate that the understanding of risk, hazards and risk management was low but caterers were not hostile to this system of food hygiene management. A sector‐specific hygiene and HACCP course was designed, delivered and evaluated. The reactions and performance of caterers on the free course were good. The short‐ and longer‐term evaluation of this approach may contribute to the widening HACCP strategy.