Process Hygiene Research Articles

Bacteriological assessments of foodborne pathogens in poultry meat at different super shops in Dhaka, Bangladesh.

Poultry is now considered as a major fast-growing source of meat in the world. The consumers demand safe and hygienic products without contamination with pathogenic microorganisms when the production and consumption of poultry meat is gradually increasing. The present study was conducted to assess the bacterial contamination of dressed chicken collected from different supershops in Dhaka, Bangladesh. The chicken samples from S1, S2, M1, M2 and A supershops were analyzed to determine the enteropathogenic bacteria in poultry meat. Three genera of bacteria were isolated from all of the chicken meat samples. These enteropathogens from various organs of dressing chickens were also enumerated. The isolates were presumptively identified as E. coli, Salmonella spp., and Shigella spp. by conventional culture method. The three enteropathogens were subjected to PCR assay for their confirmation as virulent enteropathogens. Only E. coli isolates were confirmed as pathogenic E. coli (Enterotoxigenic), other isolates were not confirmed as virulent Salmonella spp., Shigella spp.. Results of this study demonstrated that more cautions are recommended for personnel hygiene in processing and handling of poultry and poultry products to prevent occurrence of enterotoxigenic E. coli in dressed poultry meat sold by the supershops in Bangladesh.

Hygienization of mixed animal by-product using Pulsed Electric Field: Inactivation kinetics modeling and recovery of indicator bacteria

The hygienization of animal by-products (ABP) assisted by Pulsed Electric Field (PEF) was studied as a transfer of the innovative athermal pasteurization technology developed in food engineering to replace the conventional thermal hygienization process. The strains Enterococcus faecalis ATCC 19433 and Escherichia coli ATCC 25922 were selected as indicator bacteria. A systematical investigation was carried out concerning the inactivation kinetics of the indicator bacteria at different electric field strength (10, 15, 20 and 25 kV·cm−1), the kinetic modeling using coupled Weibull model, the effect of PEF energy input and the recovery of PEF-injured bacteria at 3 °C for 7 days. Results show that a PEF treatment at 25 kV·cm−1 for an effective time over 30 ms would be sufficient to achieve a 5-log10 reduction of Ent. faecalis. It complies with the EU regulation No. 142/2011 to validate an alternative hygienization technology other than thermal pasteurization. The Weibull model coupled with a secondary model proved efficient to estimate the survival kinetic curves of two indicator bacteria treated by PEF. The injured E. coli could not regenerate after PEF exposure while Ent. faecalis could get self-recovery. This preliminary work confirms that PEF was able to give the hygienization of ABP in terms of the bacterial reduction requirement of EU.

Milk handling practices and consumption behavior among Borana pastoralists in southern Ethiopia

BackgroundSafety and wholesomeness of milk intended for human consumption are influenced by various interlinked factors. However, information on what these factors are, especially in the pastoral traditional communities of Ethiopia, is largely lacking. The objective of this study is to assess the hygienic milk production, processing and consumption practices, and behaviors of Borana pastoralists.MethodsThe study used qualitative participatory research methods. Individual semi-structured interviews, focus group discussions, informal discussions, and observations were carried out on (1) milk handling practices, (2) perceptions of quality and safety of milk, including perceived criteria for good milk, (3) awareness of milk-borne diseases, and (4) perception towards milk boiling practices. The interviews and discussions were audio recorded, transcribed, and analyzed by identifying themes.ResultsSome risky behaviors related to milk handling and consumption were identified. These include unhygienic conditions in handling milk and milk products, consumption behaviors such as consuming raw milk purchased from markets, and children directly consuming milk from the udder of animals (e.g., goats). There was a very strong reluctance to boil milk before consumption mainly because of the misconception that nutrients in the milk are destroyed when milk is boiled and “boiled milk is dead”. On the other hand, potential risk mitigation practices were identified such as smoking of milk containers (which may help reduce microbial growth), processing milk through fermentation, consuming milk in boiled tea, and a recent trend towards boiling milk for babies. However, the latter was not motivated by concern over microbial hazards but the belief that raw milk could form curds in children’s stomach which might then suffocate them.ConclusionThe findings highlight the need to promote hygienic handling practices of milk and closely engage with local communities to improve their understanding of milk safety to facilitate change in practices. Educating pastoralists on good milk production practices should be given priority. One of the ways to do this could be by strengthening the integration of milk hygiene in research and development programs as an entry point for behavioral change towards the safe handling and consumption of milk and milk products.

An Educational Programme of Sanitation in India: A Mirage to Reality

Sanitation is the need of the present era. It is the basis of disease free, clean environment and healthy aspect of a hygienic and decent life style. According to the World Bank data the 2.3 billion people in the world live without an access to a toilet and almost 892 million people practice open defecation. Only 69% of world’s population have an access to toilets and 38% have managed to go for safe and germs free defecation. It represents a high categorical underprivileged section of a society deprived of basic amenities. The Indian Ministry of Statistics and Programme implementation (MOPS) in its published 2016 report says that usage of toilet is 95.6 percent in rural region and 98.8 percent in urban areas which shows a considerable level of hygienic defecation process practices in Indian households. India has implemented Swacha Bharat Abhiyan (SBA) or Swacha Bharat Mission (SBM) with an objective of cleanliness drive and making India open defecation free. An NSSO survey reveals that 42.5 percent people in rural areas and 87.9 percent in urban areas have access to water facility in toilets. An educational drive or a comprehensive programme is implemented in India with wider application and coverage.

Antiviral Disinfection In The Medical Area

Abstract Hospital-acquired infections (HAIs) are a serious public health problem. This problem affects hundreds of millions of people every year, leading to many serious health complications. Disinfection is an important element in the prevention and control of viral infections, which is the basis of sanitation and hygiene processes in medical facilities such as hospitals, outpatient clinics, dental offices, etc. The disinfection is a complex process, the efficacy of which is influenced by many factors. The disinfectant, apart from the fact that it requires competent and proper use, also has to meet certain criteria, including the wide range of biocidal activity confirmed by well-known and well-designed research methods. 1. Introduction. 2. Disinfection. 3. The effectiveness of the disinfection process. 4. Requirements for disinfectants. 5. Testing of virucidal activity of disinfectants. 6. Antiviral disinfection – practical aspects

Improvement of the food hygiene and safety production process of a Not-for-profit organization using Business Process Model and Notation (BPMN)

In current times, Organizations implement Quality Management Systems in search of a greater degree of profitability as well as a continuous improvement in its structure. One of the tools that can be used is Business Process Management Notation (BPMN), since it allows to model, control and improve these systems processes.The present project main goals are to apply the Business Process Management (BPM) methodology, more specifically, its notation (BPMN) in the modulation of the Food Safety procedures; to streamline the Food Safety process control through the application of a programming system; and to demonstrate that an individual with no training in computer science can model processes using the tool aforementioned.The results show that this notation is a potential asset to improve and simplify the function of every employee involved in the Food Safety process.

IMPLANTAÇÃO DE SISTEMAS DE GESTÃO DA QUALIDADE DOS ALIMENTOS: REVISÃO E ANÁLISE EMPÍRICA

This review shows the various tools used to implemente the food quality system in food establishments. Presenting the various laws that subsidize this process, establishing criteria and instrumentes for a correct implementation of the quality system in order to offer adequate hygiene processes in the production of safe food, in addition to favoring the maintenance of companies in the consumer market. The implementation of food safety management systems such as Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP) e Hazard Analysis and Critical Control Points (HACCP), in order to guarantee the safety of the food served and portray the organization of the company. It is essential to implement these systems ensuring the quality of the servisse (planning, control and improvement). In order to achieve healthy criteria related to foodstuffs, it is necessary to implement quality programs as prerequisites of the Hazard Analysis System and Critical Control Points in food services. Regulating and inspecting are just a few points that guarantee food security, since food that does not pose a health hazard to consumers is considered safe.

Results of official food control in Austria 2010–2016

The official food control in Austria is based on the National Control Plan, which lays down the details of inspections of food business operators and of food sampling. In order to identify high-risk products and businesses, the results of 472,167 inspections and 209,209 samples were analysed. The rate of non-compliances amongst meat businesses increased significantly from 2010 to 2016, while other businesses showed a significant decrease over the same period. The highest rate in the meat sector was found for ungulate and farmed game slaughterhouses, primarily due to non-compliances with hygiene requirements. Hygiene violations were also the most common problems in the other business categories. Non-compliance with hygiene requirements accounted for 51.5% of all non-compliances. Hotels, restaurants and community facilities showed an exceptionally high Complaint Index (ComIn) for hygiene. The ComIn was implemented to compare the results between different categories by calculating the rate of non-compliances in relation to the control rate; the higher the ComIn value, the more imbalanced the relationship between non-compliances and controls. Utility items showed the highest ComIn for both rejected samples and samples injurious to health. The rate of non-compliant samples increased steadily from 14.1% in 2011 to 16.9% in 2016. In total, 0.44% of all samples were assessed to be injurious to health, 40% of which were due to pathogens. These results underline the importance of improving hygiene in food processing and production.

The neglected element of hand hygiene - significance of hand drying, efficiency of different methods and clinical implication: A review.

Hand hygiene is a fundamental strategy for controlling the spread of infection. Careful hand drying is integral to the process of hand hygiene, which aims to optimise the removal of potentially pathogenic microorganisms. Ineffective hand drying results in wet hands that are an infection risk increasing the potential for cross-infection, occupational contact dermatitis for healthcare practitioners, harm to patients and environmental contamination. Evidence indicates that there has been limited research regarding the significance of hand drying and the efficacy and clinical impact of different drying methods. The purpose of this review paper was to scope and evaluate the existing literature pertaining to hand drying; to examine the clinical consequences associated with wet hands for patients, healthcare practitioners and the clinical environment; to assess the efficacy of different drying methods; to consider the impact on patient safety; and to progress the research, debate and practice relating to hand drying. The methodological framework applied in this review was that of Arksey and O'Malley (2007). Twenty-one papers identified from 112 abstracts screened were included in the review. Analysis identified three primary themes emerging from the literature: (1) efficacy of hand drying methods; (2) drying method and microbial translocation, dispersion and environmental contamination; and (3) drying methods and environmental sustainability. This review highlights the equal importance of hand drying in the process of hand hygiene and suggests that the efficacy of hand drying is a critical factor in the prevention of the transfer of microorganisms to the environment, and from person to person following hand washing. In conclusion, this paper argues that greater attention needs to be given to hand drying in terms of practice, policy and research and its importance in clinical settings given greater focus.

Condition of Food Sanitation and Hygiene in East Bandung, West Java

Food security is one of the health problems in Indonesia which is related to the lack of knowledge of how the production process, the hygiene and health of the food. This study aims to describe the sanitary and hygienic conditions of food sold by merchant in Cibiru, Bandung City, West Java. The study was conducted in May-June 2017 by determining five sampling location based on the number of merchant in Cibiru. Data was obtained through questionnaire filling of 40 respondents at each sampling point which was then analyzed to find out the characteristics of social-demographic of the respondents, personal hygiene, and support of environmental sanitation. The results shows that the sanitation and hygiene of food in the aspect of knowledge of personal hygiene showed that the food handler was experienced food processors (88%) and 12% had no experience even though their last education was not linear with their trading profession. In addition, respondents' knowledge of individual hygiene shows that out of the nine aspects observed, 33% are in the high category, 11% are moderate and 56% are in the low category. Aspects of environmental sanitation and other support of food sanitation show that the conditions are in the clean and adequate category. All of these aspects can be used as a basic consideration in further counseling about food hygiene and food processing so that it can avoid unpredictable outbreaks.

Sanitation and Drying of Sewage Sludge on Radiant Floors Using Solar Energy and Biogas: Comparison between Different Thicknesses of Deposited Mass

ABSTRACT Sewage sludge is a solid waste composed of water, rich in organic matter and nutrients, but concentrator of pathogenic microorganisms. Its use as agricultural fertilizer in the state of Parana, Brazil is common. However, it is necessary to eliminate or significantly reduce microorganisms by means of a hygiene process. This can be obtained thermally, requiring a source of energy for heat generation. In this sense, a pilot system was constructed consisting of a stainless steel radiant floor, capable of transferring heat to the sewage sludge from coils coupled in base, through which the heated water circulates. The energy comes from solar radiation and is complemented by biogas from the anaerobic sewage treatment. Aiming to investigate the system's ability to transfer heat and, consequently, to sanitize and dry the sludge, a layer of 0.10 m was deposited on the radiant floor, the temperature being monitored at two different heights, obtaining averages of 328.95 K (55.8 ° C) and 336.95 K (63.8 ° C), respectively. The sludge was still submitted to a drying process, where a 68.68% increase in the total solids content was verified. Finally, the energy consumption was measured where a demand of 29.22 Nm³ of methane per m³ of treated sludge had been estimated.

PKM PENDAMPINGAN PRODUKSI TAHU BERBASIS TEKNOLOGI DAN MANAJEMEN KEUANGAN DI SENTRA INDUSTRI TAHU NGLONGSOR, TRENGGALEK

Tofu is a nutrient-rich snack. Soy-based. One area that produces tofu is the Corah Mulyo, Nglongsor, Tugu, which is the Tofu Industry Center in Trenggalek Regency. As confectionary from simple and traditional industrial processed products, hygiene and waste disposal aspects are largely lacking in careful attention. Soybeans are ground into mush, boiled, filtered, quenched and dregs separated, the essence is boiled again, given liquid vinegar, clots, squeezed and printed. The remaining juice is a waste. The team of PKM P2M IKIP Budi Utomo Malang introduced the management of the production process that is efficient and free from waste and also provides an understanding of the financial governance of business results. With a different milling machine, soybeans are ground to produce essence and pulp. Boiled quintessence is given a liquid nautical juice, clots, squeezed and printed. The remaining juice can be used for making drinks, odorless and environmentally friendly. Methods and approaches through transformation and mentoring. End of activities, Team of PKM (1) Transform hygienic tofu production processes, (2) Ability to operate soybean grinding machines, (3) Socialize handling of production processes with sanitation and a clean work environment, (4) Understand the value of financial governance results business tofu.

Reduction in County Population Rates of Sinonasal Cancer Following Improvements in Industrial Hygiene at a Nickel Refinery

BackgroundThe Cancer Registry of Norway has virtually complete national data on incident cancers through more than 60 years. In 1973, the Registry published the first study of respiratory cancer among workers at a nickel refinery in Kristiansand, in the county of Vest-Agder. Very high risks had already been found in nickel workers elsewhere (Wales, UK; Ontario, Canada).The Kristiansand refiners had an overall sinonasal cancer rate 28 times the expected, and lung cancer 4.8 times in excess of national background rates. Sinonasal cancer is a rare disease with population rates less than 10–5 in men (world standard), but the rate in surrounding Vest-Agder county was more than doubled (1953–1971). Later improvements in the refinery process and industrial hygiene have been described. We have found suggestions of a downward trend in respiratory cancer among the refiners.MethodsFor this ecological study, we used population data for Vest-Agder and national age-specific rates in men to derive locally expected numbers of sinonasal cancer for six decades (1955–2014). The refinery's health care unit contributed the numbers of sinonasal cancer in workers with local residence.ResultsBefore 1995, sinonasal cancers among present or former employees fully accounted for the excess at the county population level. For the last two decades, county numbers were in line with those expected from the national rates (0.8 and 0.7 of expected).ConclusionLower nickel concentrations and respiratory protection appear to have eliminated the excess of sinonasal cancer, although low background rates may have left a remaining low to moderate risk undetected. Population mobility may also dilute local rates.Potential conflicts of interest:No funding was received for the study. TKG is employed by the Cancer Registry, a governmental institution. SRB is employed by the nickel refinery’s health care unit, required by Norwegian law to act as a free and independent advisor in work environment questions.

Significance of Hygienic processing of Milk and Dairy products

Significance of Hygienic processing of Milk and Dairy products

On Methodology of Developing Action Algorithm of Hygienic Processing of Hands And Application of Medical Gloves

The article substantiates actuality of working out methodology of development of action algorithm of hygienic processing of hands and application of medical gloves in medical organizations. The mechanism is presented concerning development of standard operational procedures most valuable from standpoint of quality and safety of medical care. The basic project of standard operational procedures "The order of implementing hygienic processing of hands and application of medical gloves for prevention of infections related to medical care provision". The order can easily be adapted for implementation in specific departments of medical organizations.

Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls (Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin.

In Benin, the boiled hypocotyl (Borassus aethiopum Mart) is one of the most common street foods consumed for its therapeutic properties. However, the knowledge, attitudes, and practices of boiled hypocotyl food sellers are poorly known despite the high contamination potential of these street foods. This study aimed to determine the knowledge, attitudes, and practices of boiled hypocotyls food vendors in the streets of Cotonou and its outskirts. The approach used concerned the process of good hygiene and production. Face-to-face interviews of 300 hypocotyls vendors and producers from Cotonou, Sèmè, Ouidah, and Abomey-Calavi were conducted. Concurrently, 200 samples of boiled hypocotyl were collected among study vendors. Results showed that all of the interviewed population (100%) of this activity are women. They are generally illiterate and 75% of them have never been to school. Additionally, 76.7% of street boiled hypocotyls sellers interviewed were mobile. The microbial profile of the boiled hypocotyls showed the lack of control and poor understanding of hygiene rules. The processes management also revealed two diagrams processes. The conditions in which hypocotyls vendors operate are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water. In view of the socioeconomic impact of hypocotyl activities in Benin and their role in the unexpected arrival of food-borne diseases, vendors should be regularly trained in order to prevent outbreaks of food-borne illnesses.

Hygiene Quality and Consumer Safety of Traditional Short- and Long-Ripened Cheeses from Poland

The aim of this study was the assessment of the microbiological quality of three types of traditional cheeses which are produced from raw and pasteurized cow’s milk. Two types of cheeses were of the short-ripened type, and one cheese was long-ripened. A microbial examination was conducted for the presence of Salmonella spp. and Listeria monocytogenes microorganisms and the count of aerobic, psychrotrophic, lactic acid bacteria, and coliform bacteria, as well as Escherichia coli, Enterobacteriaceae, Enterococcus spp., Staphylococcus spp., and yeasts. The examined cheeses did not fulfill the microbial criteria for food safety (presence of L. monocytogenes) and process hygiene (exceeded allowable levels of E. coli and coagulase-positive Staphylococcus). The levels of coliform bacteria, E. coli, and Enterobacteriaceae and the presence of Enterococcus faecalis determined in the three examined cheese types indicated that insufficient hygiene procedures were used during the production process. The results of the study indicate that the examined cheeses did not fulfill the microbial criteria for food safety and process hygiene according to the legislation. It is necessary to introduce correction procedures as indicated in the current report.

Análisis bacteriológico del jabón líquido para uso hospitalario

Este estudo teve como objetivo realizar a análise bacteriológica do sabão líquido utilizado durante o processo de higienização das mãos dos profissionais de saúde nas unidades de internação em um Hospital de Ensino do interior de Minas Gerais. Trata-se de uma pesquisa quantitativa, exploratória e transversal. Os dados foram coletados nos meses de julho e agosto de 2014, perfazendo um total de 75 amostras em diferentes unidades do hospital. Após preparo as amostras foram encaminhadas para análise microbiológica investigando o crescimento ou não de microorganismos, assim como a contaminação do produto analisado. Os dados obtidos permitiram concluir que os produtos padronizados nesta instituição possuem a eficácia desejada, além de instigar a realização de demais estudos.

Diagnosis of the noise emission in a plastic recycling plant located in the municipality of Caçador, Santa Catarina, Brazil

Background: With industrial development, many production processes emit high levels of noise, presenting problems for society. This emission causes an environmental impact on employees and also on the surrounding environment. Materials and Methods: The present study was performed with the objective of analyzing the noise emission in a plastic recycling plant in the municipality of Cacador, Santa Catarina (SC), Brazil, with the perspective of the environmental suitability with the regulatory environmental agencies. Results: According to the relevant legislation, the plant had significant noise emission levels, reaching 98 A-weighted decibels dB (A), since NBR 10151/2000has permitted the emission of 70 dB (A) for industrial areas. Conclusions: Thus, the plant under study needs to seek for ways to reduce its noise emission in its production process; this issue can be attributed to the isolation of the washing process, as the centrifuges in this process are responsible for generation of main part of the noise. Regarding the occupational hygiene process, the plant needs the distribution of ear protectors due to the emission of noise, seeking the best quality of work for its employees.

QUANTIFICATION OF ENTEROBACTERIA AND CLOSTRIDIUM SPP. IN POULTRY SLAUGHTERHOUSES SANITARY CONVEYORS BELTS

The increase in production and consumption of chicken meat has occurred due to modernization in this area. Such increase caused the concern about the transmission of pathogens to humans; however, with proper hygiene this transmission can be controlled. Thus, this study aimed to evaluate the pre-operational and operational hygiene in sanitary conveyors belts of chicken cuts in slaughterhouses through Clostridium spp. and Enterobacteria quantification. Statistical data analysis for Clostridium spp. colony count showed a difference between the studied slaughterhouses and the types of cleaning performed on sanitary conveyors belts (p<0,0001). Already statistical analysis for Enterobacteriaceae colony count showed significant differences only between the visited slaughterhouses (p<0,0001), with no difference between the types of conveyors belts cleaning (p=0,4057). The results showed that there was a variation in bacterial count among the slaughterhouses and the hygiene process in sanitary conveyors belts were deficient because they presented counts higher than the values recommended by the international organizations.