Occurrence Of Foodborne Illness Research Articles

Food Security and Safety in India

Abstract Let food be your medicine, instead of your medicine being your food. Hippocrates Food is indeed a way of distributing risks, causing sickness and death, and a means of sustaining and enjoying life. Infections caused by contaminated food are the most common transmissible medical problem in the globe. Food contamination has economic consequences at all levels of society. Disease caused by consuming contaminated food results in the need for care, whether it be institutionalized or self-care, on an individual and group level. Income is missed due to illness, which is extremely difficult on breadwinners. Foodborne disease is the most dangerous side effect, and it can even be fatal. It's also severe, with serious socioeconomic and psychological consequences. Despite an increase in the occurrence of foodborne illness, many public health officials fail to acknowledge the worldwide significance of foodborne illness. Changes that directly influence sanitation and the human environment, on the other hand, will pose a greater threat to food safety. Population ageing, urban sprawl and migration, and mass food production due to population growth and changing dietary patterns are all examples. Both traditional and modern food safety techniques should be improved and implemented properly. Legislative measures should be employed where necessary, but voluntary compliance and education of consumers and professional food handlers should be prioritised. This will be a major undertaking for primary care.

Determinants of sanitation and hygiene status among food and drink establishments in Fiche town, Oromia, Ethiopia

Abstract Poor sanitary conditions of food and drink establishments are the major causes for the occurrence of foodborne illness. The aim of this study was to assess the sanitation and hygiene status and its determinants among food and drink establishments in Fiche town. Binary logistic regression was used to identify the predictor variables. A total of 422 catering establishments were assessed. In the present study, 49.8 and 71.8% of the establishments were involved in undesirable practices of disposing liquid and solid waste in open fields, respectively. The present study showed that 11.6 and 15.6% of catering establishments used three-compartment washing facilities for dish and glass, respectively. Presence of trained staff about food hygiene (adjusted odds ratio (AOR) = 4.84, 95% confidence interval (CI) 2.91–8.03), being licensed (AOR = 3.07, 95% CI 1.41–6.67), regulatory inspection (AOR = 2.74, 95% CI 1.60–4.68), and service year of establishments (AOR = 3.02, 95% CI 1.43–6.35) were the determinant factors. The sanitary conditions of catering establishments in the study area were poor. Therefore, concerned regulatory bodies should routinely inspect the food and drink establishments to strengthen the standards of establishments to satisfactory sanitary situations.

Household food safety practices in a rural area of Kancheepuram District, Tamil Nadu- A cross-sectional study

Introduction: Food safety is a public health priority. Though contamination of food could occur at any point from production to consumption, a substantial proportion of foodborne diseases occur due to inadequate food safety practices at home. This study was undertaken to assess food safety practices in rural households in the field practice area of our college and identify any association between food safety practices and occurrence of food-borne illness in the family. Materials and methods: This was a descriptive, cross-sectional study conducted among woman above thirty years of age attending the rural training and health centre of a medical college in Kancheepuram district between January to March 2016. A pre-tested schedule was used to obtain information of foodborne illness in the family in the past three months and food safety practices at home. The results were tabulated and appropriate statistical tests performed. Results: Among the 100 women participated, 28% reported that at least one person in their family has suffered from foodborne illness in the past three months. Significant statistical association was identified between occurrence of food-borne illness and absence of separate kitchen, inadequate hand washing practices, storing food for more than 1 day, reheating of stored food and housefly breeding in household (p < 0.05).Conclusion: This study highlighted inadequacies in food safety at household level and the association with foodborne illnesses and need for similar studies in different parts of the country. The information obtained will help us develop an effective health education programme appropriate to target population.

Factors associated with sanitary conditions of food and drinking establishments in Addis Ababa, Ethiopia: cross-sectional study.

IntroductionFood borne illness has been a global challenge and it persisted as a major public health problem, which consumes significant amounts of health care resources, particularly in the developing world. Poor sanitary conditions of food and drinking establishments are the major cause for the occurrence of food borne illness. This study assessed sanitary conditions of food and drinking establishments in Arada sub-city, Addis Ababa, Ethiopia.MethodsA cross-sectional study design with stratified simple random sampling technique was used. Data were collected from 587 licensed food and drinking establishments and their managers, using interviewer administered questionnaire and observation checklist. The data were entered using Epi info version 3.5.3 and analyzed using SPSS version 20. Binary and Multi-variable logistic regression analyses were conducted.ResultsThe study showed 58.8% of food and drinking establishments were under poor sanitary conditions; only 16.5% of the establishments had a proper liquid waste disposal facility, and only 7.2% had a suitable dish washing facility. Availability of trained managers on hygiene and sanitation (AOR = 2.56, 95% CI: 1.66-3.94); inspection from the respective body (AOR = 4.41, 95% CI: 2.9-6.8) and the distance between kitchen and toilet (AOR = 1.8, 95% CI: 1.1-3.0) were associated factors which affected sanitary conditions.ConclusionA majority of the establishments had poor sanitary conditions; where an absence of sanitary facilities for waste management was major cause. Regulatory bodies should conduct regular inspection on the establishments to promote and ensure proper hygiene and sanitation practices.

A Food Safety Belief Model for Latino(A) Employees in Foodservice

Reducing the risk and occurrence of foodborne illness is a priority for the foodservice industry. Despite the large presence of Latino(a)s in the foodservice workforce, there is little research on attitudes toward food safety and related behavior among this group. This study employed the health belief model to investigate Latino(a) foodservice employees’ attitudes toward food safety and the antecedents of food safety behavior. Results showed that food safety knowledge did not affect self-reported food safety behavior but did significantly predict perceived susceptibility, severity, and barriers. The analysis also indicated that perceived benefits have a direct impact on food safety behavior.