Food Hygiene Training Research Articles

Bacterial foodborne illness and Escherichia coli O157:H7 strain infection among asymptomatic food handlers in Northeast Ethiopia: Implication for hygienic practices and mass-screening.

Food-borne illness is a public health concern in developing countries because of improper food handling and sanitation practices, irregular medical checkups, lack of clean water supplies, and inadequate education among food handlers. This study investigated the burden of bacterial food-borne illness, antibiotic resistance patterns, and associated factors among food handlers in prison and nonprison food establishment settings. A cross-sectional study was conducted from August 2022 to January 2023 among asymptomatic food handlers in Shewa Robit town. A total of 384 food handlers participated. Data were collected using structured questionnaires. Stool and hand swab samples were collected and cultivated onto MacConkey agar, xylose-lysine-deoxycholate, Mannitol salt agar, and blood agar, and incubated at 37°C. Bacterial species were identified using biochemical tests and gram staining. Mueller-Hinton agar was used in Kirby Bauer's disk diffusion method. Data were entered and analyzed using SPSS. Descriptive and logistic regression analysis were performed. Fecal and hand carriage rate of bacterial isolates were 106 (27.6%), and 214 (55.7%), respectively. Out of the 102 bacterial isolates, the most common ones from stool samples were Escherichia coli 71 (18.5%), Klebsiella aerogenes 12 (3.1%), and Salmonella spp. 7 (1.8%). Among 214 bacterial isolates, coagulase-negative Staphylococci 115 (29.9%) and Staphylococci aureus 66 (17.3%) were identified from hand swab samples. Hand washing practice after restroom with water (adjusted odds ratio [AOR] = 2; 95% confidence interval [CI]: 1.16-3.45), irregular medical checkups (AOR = 2.49; 95% CI: 1.35-4.59), and did not receive food safety and hygiene training (AOR = 2.33; 95% CI: 1.34-4.05) were statistically significant association with food-borne illness. Foodborne pathogens pose a serious health risk in the study areas. The level of antimicrobial resistance are also concerning. Food handlers should therefore get strict regular health education, medical checkups, and training programs to prevent the spread of infections to the customers.

Specific Personal Hygiene Procedures and Practices in Food Handlers—A Cross-Sectional Study in Butcher and Fishmonger Shops in Almada

Good manufacturing practices play an important role in obtaining safe food and preventing foodborne diseases. To achieve this goal, food handlers must receive appropriate training to be aware of their responsibilities. In this work, compliance with specific personal hygiene requirements by food handlers was assessed in a cross-sectional study of traditional small retail establishments, namely butcher (n = 56) and fishmonger (n = 17) shops in Almada, Portugal. Food handlers (n = 140, of which 113 worked in butcher shops, and 27 worked in fishmonger shops) were interviewed for data collection, and retail establishments were audited considering specific hygiene requisites. In fishmonger shops, most food handlers are women (89%), aged 18 to 45 years (70%), with a high school degree, having worked for less than 5 years in this activity, while in butcher shops most food handlers are men (90%) over 45 years old (58%), with a basic education level, and more than 26 years of experience. Most food handlers (>95%) attended recent food safety and hygiene training courses and were able to recognize that hand sanitizers cannot replace a proper hand wash, and to identify Staphylococcus aureus transmission routes to food. However, approximately 23% of retail establishments failed to provide hot water in the handwashing basin and exhibited improper placement of handwashing instructions. Furthermore, these establishments did not implement corrective actions following non-conforming microbiological results of hand hygiene monitoring. These findings reinforce the need for consistent management commitment, and for providing food handlers with regular training, which is crucial for maintaining a strong food safety and hygiene culture in these traditional small retail establishments.

Development and implementation of a nutrition education programme for school-going adolescents in the context of double burden of malnutrition: a narrative essay.

The early prevention of non-communicable diseases in Cameroon schools program was initiated in 2018 to address the alarming trend of obesity among adolescents through a nutrition education intervention aimed at increasing knowledge on nutrition and the benefits of healthy eating and physical activity. The program included: school surveys to document eating habits and health-risky behaviors in students, the development of a training curriculum, training and sensitization sessions for school staff, school vendors and students, and advocacy meetings with parliamentarians and mayors. We carried out a quasi-experimental study to assess the effect of the intervention on the student's knowledge and eating behavior three months after the training sessions. We compared the knowledge of a sample of students from five schools that were part of the program (IG) to that of students that were not (CG). The mean (±SD) score was 14.4/20 (±2.1) and 9.7/20 (±2.7) for IG and CG, respectively (p<0.001). Those who scored above 12/20 accounted for 89.8% of IG vs 23.8% of CG (p<0.001). Other significant achievements of this program are the amendment of the National School Hygiene Policy to include compulsory training in food hygiene and nutrition education for school canteen vendors and the integration of nutrition education sensitization sessions into the routine activities of school healthcare. The study showed that a well-structured multi-sectoral nutritional education program could be the bedrock to improve healthy nutrition among adolescents, thereby serving as a vehicle for non-communicable disease prevention.

Impact of food hygiene and safety training on knowledge, attitude, and practices of food hygiene and safety practices among food handlers in boarding schools of Embu County, Kenya

Background: The reduction of foodborne illnesses depends on the adoption and evaluation of effective food handling procedures in the food service industry. The purpose of the study was to evaluate the impact of food hygiene and safety training on the knowledge, attitudes, and practices of food handlers in boarding schools in Embu County, Kenya. Methods: A longitudinal nonequivalent quasi-experimental survey design was utilized. A sample size of 198 study respondents was generated, Magnani formula was used. Multistage sampling was applied to select the study participants. STATA version 17 was employed for data analysis. Results: The knowledge score changed from 71% at baseline to 90% at the end line compared to the control arm which did not significantly change. Attitude score changed from 71% at baseline to 89% at endline compared to the control arm which did not significantly change (64% to 63%). This corresponds to a DID change of 19 percent increase in the attitudes scores (p&lt;0.001). Lastly, practices score changed from 63% at baseline to 93% at endline. This corresponded to a 34 percentage point increase in the practice scores (p&lt;0.001). Conclusions: Overall, Knowledge, attitude and practices were low at baseline than at the endline survey. Statistically, the study revealed that knowledge, attitude, and practices were associated with adherence to food safety and hygiene standards. The Government through the Ministries of health and education should consider training of food handlers on food safety and hygiene for improved knowledge, attitude, and practices.

Evaluation of Hygienic Practices and Microbiological Quality of Street Vended Fruit Salads in Morogoro, Tanzania

Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×104 MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.

English

In Tanzania, a small-scale salt enterprise supplies salt which is mainly consumed within the country. However, the producers often lack appropriate production knowledge. The purpose of this study was to assess salt processing and handling practices at Nkonkilangi village in Singida region, Tanzania. A cross-sectional study design was used to collect data. Scheduled interviews with 63 out of 100 producers were conducted using semi-structured questions. The producers were exclusively women (100%) with primary school education (98%) and aged from 20 to 60 years (90.5%). Although 33.3% of the producers attended food processing and hygiene training, none used improved methods. The traditional method used involved mixing three soil types locally known as Nkuluse, Mbuga and Sepa, or Nkoko in the ratio of 1:1:1 (v/v/v). Brine is obtained by leaching the soil with water in perforated clay pots. Majority (63.5%) of the producers boil brine for 1 - 2 h for salt recovery, up to 5 batches per day. Three buckets of brine yield 1 bucket of salt. Two-thirds of the producers clean equipment and containers without detergents. More than 84% of the salt producers identified sand as major contaminant, whereas 47.6% of the processers use pieces of plastics and broken guards to stir salt during cooking. The salt is conditioned and packed for delivery. Despite the fact that salt fortification is mandatory in the country, none of the processers fortified the salt with iodine. Majority were neither aware of the nutritional benefits of fortification (90.5%) nor of the legal implications of selling non-iodized salt (79.4%). Therefore, proper control and monitoring of small-scale mining in Tanzania is essential for assuring quality and safety of salt. &nbsp; Key words: Salt, salt quality, iodized, salt mining, contaminants, soil, plastic, Nkonkilangi.

Bacteriological Quality and Safety Analysis of Fruit Juices in Some Selected Fruit Juice Houses in Wolaita Sodo Town, Southern Ethiopia

Fresh fruit juices are very important components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption. However, during processing contaminants from raw materials, equipment or food handlers could be easily transferred to the final product of fruit juices resulting in food borne illnesses. This community-based study was conducted in Wolaita sodo town using both laboratory experiments and questionnaire. The aim of the study was to assess the bacteriological quality and safety of locally prepared unpasteurized fruit juices from fruit juice houses in Wolaita sodo town. The questionnaire was used to assess source of fruit, way of processing and handling of fruit juices. The total viable bacterial count of avocado and mango ranged between 2.05x105 - 5x105 cfu/ml and 1x105 - 3x105 cfu/ ml, respectively. The total Staphylococcus counts from avocado and mango were between 2 x105 - 4x105 cfu/ml and 2.1x105 - 2.75x105 cfu/ml, respectively. The total coliform counts of avocado and mango were found to be 1.15x105 - 3.25x105 and 1x105 - 3 x105 cfu/ml, respectively. From a total of 72 samples, 13.8%, of the avocado and 5.55% of the mango samples were detected positive for Staphylococcus aureus whereas Escherichia coli were found in 11% of avocado and 5.55% of mango samples. None of the mango samples were positive for Streptococcus spp and Shigella spp while these species were detected in avocado with 2.77% and 5.55%, respectively. The chemical treatment using 0.1% sodium benzoate was the most effective in reducing total viable bacterial count followed by lemon squeeze. All of the pathogenic bacteria were found to be resistant to penicillin and ampicillin, and almost all were sensitive to erythromycin and ceftriaxone. Most venders obtained fruits from the open market and most juice makers lacked training in food hygiene and safety.

Public Health Risk Knowledge, Awareness And Hygiene Practices Of Producers Of Artisanal Drinks Using Previously Disposed Plastic Bottles In Calabar Municipality, Cross River State, Nigeria.

Background: The magnitude of production and sales of unregulated beverages in Nigeria has significantly increased over the years. Several studies have found a high prevalence of pathogenic microorganisms in locally made drink samples which is a threat to public health. This study assessed the knowledge, awareness of public health risks associated with the use of previously disposed plastic bottles for packaging drinks and hygiene practices of producers of artisanal drinks in Calabar Municipality, Nigeria. Methods: The study adopted a descriptive cross-sectional design using a semi-structured questionnaire to elicit information from 166 producers of locally packaged drinks. Data collected were analyzed using SPSS version 25.0. Associations were tested using chi square statistics. Results: The study showed a high level of awareness of food borne diseases 120(73.2%). Majority of the respondents 83(50.8%) had a high level of knowledge on health risks associated with use of previously disposed bottles for packaging drinks. The level of hygiene practice was however not in tandem with Knowledge as the practice level was generally poor 99(60.3%). Majority 114(69.5%) also had a negative attitude towards safe use of previously disposed plastic bottles. There was an association between producers’ duration in business and food hygiene practices (X2= 5.153, P= 0.023). There was also a significant association between producers’ exposure to food hygiene training and food hygiene practice (X2= 49.993, P= 0.0001) Conclusion: There is an urgent need for planned regular food safety training sessions for artisanal drink producers and the regulation of sales of artisanal drinks to safeguard public health in Nigeria.

Prevalence and Associated Risk Factors of Intestinal Parasites and Enteric Bacterial Infections among Selected Region Food Handlers of Ethiopia during 2014-2022: A Systematic Review and Meta-Analysis.

Food-borne disease due to intestinal parasites (IPs) and enteric bacterial infections (EBIs) remain a major public health problem. Food handlers, individuals involved in preparing and serving food, working with poor personal hygiene could pose a potential threat of spreading IPs and EBIs to the public. The aim of this study was to examine the overall prevalence and risk factors of IPs and EBIs among food handlers in four selected regions of Ethiopia. Scientific articles written in English were recovered from PubMed, ScienceDirect, Web of Science, Google Scholar, Cochrane Library, and other sources from Google Engine and University Library Databases. “Prevalence,” “Intestinal Parasites,” “Enteric Bacterial Infections,” “Associated Factors,” “Food Handlers,” and “Ethiopia” were the search terms used for this study. For critical appraisal, PRISMA 2009 was applied. Stata software version 16 was used to perform the meta-analysis. Heterogeneity and publication bias were evaluated using Cochran's Q, inverse variance (I2), and funnel plot asymmetry tests. A random-effects model was used to calculate the pooled burden of IPs and EBIs and its associated factors among food handlers, along with the parallel odds ratio (OR) and 95% confidence interval (CI). For this meta-analysis, a total of 5844 food handlers were included in the 20 eligible studies. The overall pooled prevalence of IPs and EBIs among food handlers in four selected regions of Ethiopia was 29.16% (95% CI: 22.61, 35.71), with covering (25.77%) and (3.39%) by IPs and EBIs, respectively. Ascaris lumbricoides, Entamoeba histolytica/dispar, Giardia lamblia, and hookworm were the most prevalent IPs among food handlers with a pooled prevalence of 7.58%, 6.78%, 3.67%, and 2.70%, respectively. Salmonella and Shigella spp. were the most prevalent EBIs among food handlers with a pooled prevalence of 2.78% and 0.61%, respectively. A high prevalence of IPs and EBIs among food handlers was observed in Oromia (38.56%; 95% CI: 29.98, 47.14), while a low prevalence was observed in the Tigray region (19.45%; 95% CI: 6.08, 32.82). Food handlers who had not taken food hygiene training (OR: 0.68, 95% CI: −0.34, 1.69), untrimmed finger nail (OR: 2.23, 95% CI: 1.47, 2.99), lack of periodic medical checkup (OR: 1.52, 95% CI: 0.41, 2.64), lack of handwashing habits (OR: 1.97, 95% CI: 0.53, 3.41), and eating raw vegetables and meat (OR: 2.63, 95% CI: 0.92, 4.34) were factors significantly associated with the prevalence of IPs and EBIs. The prevalence of IPs and EBIs was high in the selected Ethiopian region (Amhara, Oromia, SNNPR, and Tigray) food handlers along an increasing prevalence trend from 2014 to 2022. Therefore, this study recommends the provision of proper health education and training regarding personal hygiene, hand washing, food handling, medical checks, as well as raw vegetable and meat safety.

Isolation and Identification of Bacterial and Fungal Spoilage Organisms in Branded and Unbranded Milk; Consumer Perception of Safety Hazard for Milk

Background: This research aims to isolate and identify bacterial and fungal spoilage organisms in branded and unbranded milk, as well as to assess the parameters linked to milk safety risk. A total of 30 samples were collected for laboratory testing. For analysis, the samples were inoculated on several mediums. The bacterial and fungal isolates were identified using Gram staining and biochemical identification methods. Results: According to the findings, Klebsiella spp. and Escherichia coli are the most common bacteria found in isolated organisms from branded and unbranded milk (22.6%). Meanwhile, 8.8% of both Enterococcus faecalis and Streptococcus faecalis were found in the samples. 3.7% of Serratia marcescens and some Streptococcus species were all identified in the samples. At the milk outlets, regularly opening containers to sell milk and predisposing the milk to hand contamination increased the risk of contamination by environmental contaminants. Survey was done with 60 respondents, 37 (61.67%) said they were aware of the health risks associated with milk. Twenty-three people (38.33%) said they knew about diseases linked to drinking contaminated milk. It also discovered that there was no formal food hygiene training for any of the food handlers. However, 11.7% of the workers had advanced training in a variety of fields. Conclusions: The microorganisms associated with milk products' spoilage in this study are of economical and public health significance. Some strains of A. flavus have been reported to produce potent mycotoxins called ochratoxin that can be harmful to human beings and animals. Cares should be taken on the handling of milk and milk products. And the improved preservation methods should be suggested to enhance the quality of milk products. The findings of the study provide a foundation for developing better milk policies.

Factors interfering with the adoption of good hygiene practices in public school food services in Bahia, Brazil.

This cross-sectional study aimed to identify factors that interfere with the adoption of good hygiene practices in public school food services (SFS) in Bahia, Brazil. The search was conducted in public schools in Bahia/Brazil. Data collection included (i) evaluation of the adoption of Good Practices in school food services through visual observation and registration in the checklist in Good Hygienic Practices in School Food Services; (ii) Identification of schools' foodservice physical areas and environmental comfort measures; (iii) identification of sociodemographic and occupational characteristics and assessment of attitudes and level of knowledge in food hygiene. The minimum sample of 158 schools (confidence level of 95% and an error of 5%) was stratified considering the total number of districts (areas) and the schools' number per area. The data were analyzed using the Statistical Package for Science—SPSS® in version 26.0. The categorical variables were described as frequencies and percentages, and the quantitative variables as mean and standard deviation. Chi-square, Kruskal-Wallis with Tukey's post-hoc tests were used to examine qualitative variables. Independent Student t-test and ANOVA with Tukey's post-hoc tests were used to examine quantitative variables. Categorical variables were evaluated by Pearson Chi-squared tests. The Pearson test was used to analyze the correlation between Attitude and knowledge. The classification of the sanitary status was of moderate risk in 74.8% (n = 119) of the SFS (51-75% of compliance) and 25.2% (n = 40) at high risk (26-50% compliance). The average percentage of compliance for the 159 SFS in the municipality was 50.23%, obtaining a high-risk classification (26–50% compliance). In the SFS, the absence of dry goods' storage, meat preparation area, and storage of residues in more than 98% of schools was observed. Accessing attitudes, 1.4% (n = 2) of the food handlers were classified as unsatisfactory (0 to 49% of correct answers), 8.5% (n = 12) as satisfactory with restriction (50–69% of correct answers) and 90.1% (n = 128) as satisfactory. There was no correlation between Attitude and Knowledge level (p = 0.394). Considering the knowledge level, the item with the highest and lowest number of hits were: “To avoid food contamination, I wash and disinfect my hands before preparing food” and “Contaminated food will always have some change in color, smell, or taste”. There was a significant difference in the level of knowledge considering mean wage (p = 0.000), time working in school food service (p = 0.001), weekly workday (p = 0.000), and participation in food hygiene training (p = 0.000). Therefore, factors that interfered in adopting good practices in the SFS were: inadequate physical structure, absence of areas in the SFS, and absence/low number of equipment to control the production process in the cold and hot chain. Food handlers showed satisfactory attitudes and level of knowledge. However, the physical structure of the SFS compromises the adoption of good practices. It risks the safety of the food served to students at the evaluated public schools.

Food Safety Practice and Its Associated Factors among Meat Handlers in North Shewa Zone, Oromia, Ethiopia.

Background Foodborne illness is one of the major public health problems globally. The majority of foodborne diseases arise from foods of animal origin. Hence, this study was proposed to evaluate meat handling practices and associated factors working in butcher shops in North Shewa Zone. Methods Data were collected through face-to-face interviews using a pretested structured questionnaire. Data were entered into a computer and analyzed using SPSS version 26. Binary logistic regression was used to identify factors associated with meat handling practice. Result The majority, 128 (57.1%), of meat handlers smoke in workplaces, and 20 (8.9%) of meat handlers handled money while processing meat. 180 (80.4%) of meat handlers process/handle meat when they had cuts, wounds, bruises, or injuries on their hands. 12.1% and 15.6% of meat handlers took food safety training and medical checkups, respectively. 51.3% of meat handlers had good meat handling practices. Knowledge (adjusted odds ratio [AOR] 2.99, 95% confidence interval [CI] 1.73-5.15), attitude (AOR = 1.94, 95% CI: 1.12-3.37), experience (AOR = 4.27, 95% CI: 2.34-9.85), medical checkup (AOR = 3.87, 95% CI: 1.67-8.96), and educational status (AOR = 5.50, 95% CI: 1.05-28.75) were significantly associated with meat handling practices. Conclusions Food hygiene training before employment and awareness creation for meat handlers should be strengthened. Routine inspections by responsible authorities are also recommended. Future studies should focus on the enumeration of bacterial load from utensils and meat handlers.

Knowledge, Attitude and Practices of Food Handlers in a Hospital Kitchen- an Administrator’s Perspective

Hospital food hygiene plays an important role in patients’ health. Studies have proved that improper practices and lack of knowledge are major contributing factors of foodborne diseases. This study has been conducted with an aim to determine knowledge, attitude and practices of hospital kitchen staff towards safe food handling in a tertiary care teaching hospital in Pune. A cross sectional study was conducted in the central kitchen of the hospital.Data was collected from 20 food handlers (the entire staff working in the central kitchen) through a pre- validated questionnaire. Data was collected in May- June 2022. Most of food handlers had studied up till high school and their mean age group was 36.2 years. The average work experience of respondents was 16.5 years. The result of the questionnaire showed that majority of food handlers have a fair knowledge in safe food handling procedures, have a good attitude and practices. However, the results also strongly emphasize the need of more frequent food hygiene training of hospital food handlers. It also suggests that non-food handlers such as the nursing staff or kitchen supervisor should also be involved in the training. Some aspects of food handlers’ safety behaviour also needs to be emphasized.

Prevalence of intestinal parasites and associated factors among food handlers in food establishments in the Lideta subcity of Addis Ababa, Ethiopia: an institution-based, cross-sectional study

ObjectiveThis study was conducted to assess the prevalence of intestinal parasites and the associated factors among food handlers in the Lideta subcity of Addis Ababa, Ethiopia.DesignAn institution-based, cross-sectional study design...

Analysis of Food Management Practices and Safe Provision in Unclassified Restaurants in Nairobi City County, Kenya

The aim of the research was to establish how food safety practices influence safe food provision by unclassified restaurants in Nairobi City County. The Particular goals of the study were to: assess the influence of food handling practices on safe food provision, observe the role of food hygiene training on safe food provision, determine the effect of food legislation compliance on safe food provision and establish the role of management in ensuring that safety standards are achieved on safe food provision by unclassified restaurants in Nairobi City County. Descriptive survey design was employed as the blue print to guide the study. The study population was 124 unclassified restaurants in Nairobi Central Business District. Questionnaires were used in data collection, an in-depth interview guide and observation checklist. Quantitative data were analyzed through means, standard deviation, inferential models and presented in form of tables and figures. The study established that food handling practices on safe food provision by unclassified restaurants was statistically significant (χ=8.988; p value of .003&lt;0.05), food hygiene training and safe food provision by unclassified restaurants have a significant association (χ= 5.094, p value of .019&lt;0.05, food legislation compliance and safe food provision by unclassified restaurants have a significant association as supported (χ=4.544; p value of .025&lt;0.05) while the role of management and safe food provision by unclassified restaurants have a significant association (χ=11.107, p value of .001&lt;0.05). This paper concludes that food handling practices, food hygiene training, food legislation compliance and role of management impacts the safe food provision by unclassified restaurants. The study recommends for the need to periodically train restaurant workers on proper food handling practices. There is need for restaurant management to provide workers with sufficient clean dress code. The restaurant management needs to organize periodic training programs in form of short workshops, seminars and conferences with key stakeholders in the hospitality sector and food safety authorities. Keywords: Food management practices, food handling practices, food hygiene training, food legislation compliance, safe provision, unclassified restaurants.

PENGARUH PELATIHAN HYGIENE DAN SANITASI TERHADAP PENGETAHUAN, SIKAP DAN TINDAKAN PENJAMAH MAKANAN DI INSTALASI GIZI RS H. AMRI TAMBUNAN DELI SERDANG

Food handler is a major factor of food poisoning because it directly touches food. The knowledge and attitude of food handler on hygiene and sanitation can affect the application of hygiene and sanitation in food maintenance process. Poor hygiene and sanitation in food maintenance can affect the quality of food produced. Efforts to improve food-enhancing skills to produce quality food, there is a need for food hygiene and sanitation training. The purpose of this study was to analyses the effect of hygiene and sanitation training on the knowledge, attitudes and action of food-processor. This is a quasi experiment study with pre and post test draft with 12 samples. Knowledge, attitudes and practices data were obtained through questionnaires. The results show that there was a significant improvement before and after the training (knowledge : 6.08±0.99 and 7.83±0.93) values P = 0,000, the sample attitude 18.08 ± 1.56 to 25.25 ± 1.42 values P = 0,000 and practices 9.67±2.30 to 15.75±1.35. Another results showed that there were affect of hygiene and sanitation training of knowledge (p = 0,000 &lt; 0.05), attitude (p=0,000 &lt; 0.05) and action (p = 0,000 &lt; 0.05) food handler in the nutrition installation of Deli Serdang regional hospital.

Effect of food safety and hygiene training on KAP score among food handlers in multiple food service institution, Pakistan

Food safety is an assurance that foodstuff which is consumed are safe to human health. Insufficient practices and absence of knowledge among food handlers are contributing factors for the spread of foodborne diseases. To evaluate knowledge, attitudes, and practices concerning food safety issues among food handlers in multiple food service area’s by conducting face to face interviews and administrating structured questionnaire. A cross sectional analytical study was conducted among 72 food handlers by using purposeful sampling technique. The study demonstrated that the positive association was found between working experience, formal training with knowledge, attitude and practices towards food safety and disease control measures (p &lt; 0.05). The mean percentage of pre training KAP and observed practices scores were 75.8 and 13.7 while Post training KAP were 95.9 and 16.8 respectively. Food handlers have adequate knowledge regarding the basic food hygiene but needs improvement in HACCP (critical temperatures of hot or cold ready-to-eat foods, time temperature control of food and cross-contamination etc). There is an immediate need for periodic education and increasing awareness regarding safe food handling practices. Verdicts from this study gives a vision for better food sanitation practices and influence all food service institutions to follow HACCP practices.

Bacteriological Quality of Locally Prepared Fresh Fruit Juice Sold in Juice Houses of Eastern Ethiopia.

Background:Currently, fresh fruit juices are widely consumed as a drink worldwide due to their nutritional values and health benefits. Fresh fruit juices are an important source of nutrients, vitamins, and fibers that are important for human health. Fruit juices are nutritious and perishable food that can serve as an ideal medium for the growth and multiplication of pathogenic microorganisms. Therefore, this study aimed to determine the bacteriological quality of locally prepared fresh fruit juices sold in juice houses of eastern Ethiopia from 4 April to 12 June 2020.Methods:A cross-sectional study was used that included administrative questionnaires and laboratory-based investigations. A total of 78 fruit juice samples that include mango, avocado, papaya, and mixed juices were collected aseptically from the juice houses. The most probable number method was used to determine the total coliform, fecal coliform and Escherichia coli. The pour plate count method was used to determine the total viable bacteria count. Finally, data were analyzed using descriptive statistical tests that included analysis of variance, Chi-square and Fisher’s exact tests. A P-value of .05 was considered as a cut-off point for statistical significance.Results:Among the 78 juice samples analyzed, 85.9% of the samples had total viable bacterial count, 64.1% had total coliform count, 60.3% had fecal coliform, and 33.3% of the samples had Escherichia coli higher than the maximum permitted level of Gulf standard 2000. The study found a significant association between bacterial contamination and educational status (χ2 = 31.663), training in food hygiene and safety (χ2 = 23.04), method of fruit preservation (χ2 = 17.98), place to keep the juice (χ2 = 13.7), action done with the juice gone bad (χ2 = 12.78), frequency of cleaning materials used to keep the juice (χ2 = 12.78), type of dish washing (χ2 = 19.75), availability of hand washing equipment (χ2 = 12.78), and types of waste receptacles (χ2 = 26.25) (P-value <.05) (Table 5).Conclusion:In general, majority of fruit juice samples were contaminated with one or more different bacteria species higher than the maximum permitted level. Furthermore, the study found the association between bacterial contamination and other variables such as hygienic and safety conditions. Therefore, the implementation of adequate hygiene and safety practices is very important to prevent the consumption of contaminated fruit juices, which leads to foodborne illness.

Hygienic Food Handling Practices and Associated Factors Among Food Handlers in Ethiopia: A Systematic Review and Meta-Analysis.

Background:The food handling practices of food handlers can have a significant impact on the hygienic status of the food. The aim of this study was to determine the prevalence and factors associated with hygienic food handling practices among food handlers in Ethiopia.Methods:PubMed, Science Direct, Google Scholar, and the Cochrane Library databases were used to find articles. Only cross-sectional studies that met the criteria for inclusion were considered. STATA version 16 statistical software was used to perform the meta-analysis. The study’s heterogeneity was determined using Cochrane Q test statistics and the I2 test. A random effect model was used to calculate the pooled prevalence of hygienic food handling practices.Results:To estimate the pooled prevalence of hygienic food handling practices in Ethiopia, 9 out of 33 reviewed studies were included. The prevalence of hygienic food handling practices was found to be 48.36% (95% CI: 39.74-56.99) in this study. Factors associated with hygienic food handling practices included; lack of food safety training (OR = 5.38; 95% CI: 1.71, 16.89), negative attitude (OR = 3.28; 95% CI: 1.50, 7.13), lack of access to handwashing facilities (OR = 4.84; 95% CI: 1.72, 13.65), lack of regular medical checkup (OR = 5.37; 95% CI: 3.13, 9.23), and lack of secondary education (OR = 2.51; 95% CI: 1.46, 4.32) among food handlers.Conclusion:In this study, the prevalence of hygienic food handling practices among Ethiopian food handlers was significantly low. Unhygienic food handling practices were attributed to a lack of food safety training, regular medical checkups, handwashing facilities, an unfavorable attitude toward food hygiene practices, and a lack of formal education. As a result, food handlers should receive ongoing food safety and hygiene training.

Food safety, sanitation and hygiene practices among street food vendors in Pokhara, Kaski

Background: Street foods are unique and convenient urban food supply meanwhile it lacks the food hygiene and safety posing major public health risk. Thus, the study aims to identify the food safety, sanitation and hygiene practices of street food vendors. Method: The study is cross sectional including 70 vending units selected conveniently. Structured interview schedule and observation checklist was used as data collection tool. Result: The mean age of the respondent was 38.06 (±10.417) years with &gt;1/2 being females (61.4%). Majority (77.1%) had formal education, 37.1% earns&gt;40,000/month and 86 % had not taken any food hygiene training. Eighty percent of the respondents had fixed stall with about 83% sell freshly cooked food and 75% prepare it in market place. About 84% of the respondent revealed diarrhea as the most prevalent disease caused by poor hygiene. Very less (27%) have their health check-up regularly and about 68.6% prepare food when they are ill. Almost 50% heat food before serving, 58% wash dishes with tap water, 98.6% wash raw food before preparation and all of them wash cooking dishes daily. About half (48.6%) of the respondents re-use oil while cooking. Approximately in 77% refrigeration facility was available. The food vending was found to be good (&gt;50) in 54.3% and sanitation was good (&gt;50%) in 60%. Conclusion: Overall sanitary conditions of the vending sites were good but instead needs improvement in most of the aspect of sanitary condition.