Unsafe Food Handling Practices Research Articles

Food handling practices and sanitary conditions of charitable food assistance programs in eThekwini District, KwaZulu-Natal, South Africa

Unsafe food handling practices by food handlers have dire health and financial implications worldwide. Each year, approximately 600 million people, or about 1 in 10 people, are said to become ill from eating contaminated food, and 420,000 people inadvertently die. According to the 2019 World Bank report on the economic burden of foodborne diseases, the annual cost of treating foodborne illnesses is estimated to be US$ 15 billion, and the total productivity loss caused by foodborne diseases in low- and middle-income countries is estimated to be US$ 95.2 billion annually. The purpose of this study was to assess the food handling practices and sanitary conditions of the charitable food assistance programs (CFAPs) in the eThekwini District of KwaZulu-Natal, South Africa. A descriptive cross-sectional study was conducted among 196 CFAPs in eight study settings across five municipal planning regions (MPRs) of the eThekwini District between January 2021 and May 2021. Data were collected using a standardized 37-item observational checklist and analysed through Stata Statistical Software (TX: StataCorp. 2021 LLC.: Release 17. College Station). Compliance levels were calculated using the compliance score (C-score), whereby 0.0–0.20 (0–20%), 0.21–0.40 (21–40%), 0.41–0.60 (41–60%), 0.61–0.80 (61–80%), and 0.81–1.00 (81–100%) were determined as very poor, poor, average, good, and very good, respectively. Statistically significant associations were declared at p < 0.05. Compliance with food hygiene, storage, and packaging was very poor (C-score = 0.003), as were personal hygiene and staff facilities (C-score = 0.147), as well as product information/labelling (C-score = 0.003). Similarly, waste management and pest control systems (C-score = 0.203), compliance with health and hygiene education/training (C-score = 0.335), as well as use and maintenance of transport (C-score = 0.333), all scored ‘poor’. Only the design of premises and facilities had an average compliance score (C-score = 0.43). Given CFAPs’ role in mitigating the impact of poverty, their strict compliance with hygiene protocols is of utmost importance. Systems for identifying and correcting common noncompliance in CFAPs are required.

Food safety and personal hygiene knowledge, attitudes, and practices of Jordanian mothers in the face of the COVID-19 pandemic: A cross-sectional survey

Background and Aim: Foodborne illnesses have shaken mothers' defense worldwide because poor knowledge and unsafe food handling practices can jeopardize their children. In Jordan, there are no reliable data on the knowledge, attitudes, and practices (KAPs) of mothers regarding food safety when the COVID-19 pandemic occurs. Therefore, this study evaluated Jordanian mothers' understanding, beliefs, and behaviors by examining their KAPs during the COVID-19 pandemic crisis. Materials and Methods: We conducted a cross-sectional study on food safety KAPs of mothers living in Jordan following the COVID-19 pandemic. A reliable and accurate survey with 55 questions was distributed among mothers through social media. A total of 376 mothers completed the questionnaire. Results: The results showed a remarkable awareness among the participants of how to keep food safe. However, there is still a significant gap in the implementation of this information in everyday life. This research emphasizes the need for focused interventions in the context of COVID-19 to bridge the gap between Jordanian mothers' KAPs on food safety and personal cleanliness. Conclusion: Efforts should be made, such as public health campaigns and educational programs, to empower mothers, guaranteeing a consistent and comprehensive approach to food safety and personal hygiene in families. These results provide important insights for policymakers and health professionals who want to improve public health initiatives and community resilience during public health crises. Keywords: food safety, foodborne illness, Jordan, knowledge, attitudes and practices, personal hygiene.

“Working with little:” Access to market infrastructure and its effect on food handling and food safety among vegetable traders in an African city

Despite the crucial role played by informal markets in food distribution globally, the sector is ignored and marginalized. This study examined vegetable traders, the trading infrastructure available to them in the market, and how they conduct their businesses to explain the high food safety challenges in the sector. This paper is based on a survey, a learning journey, and transformation labs with market traders in Kumasi, Ghana. The study revealed that most traders were self-employed women with low education who worked for long hours. Access to electricity, water, refrigerators, and storage facilities was limited in the market. Vegetable spoilage was the highest cost associated with their trade. Due to the high spoilage rate, the traders sold the best vegetables at high prices and sold the bruised and rotten vegetables to local eateries and animal farms. The women made no losses through these strategies but used unsafe food handling practices and highly-priced wholesome vegetables. Their actions can reduce urban food security, especially in low-income households. Access to market infrastructure was influenced by availability, power and cost. Vegetable trading was the predominant livelihood of the traders. To improve the efficiency of the sector, efforts can be made toward the provision of services at the markets, and advocacy of the traders about food security implications of their actions by the municipal assemblies and market leaders.

Paradoxical risk mitigation behavior in private households

More than 40% of registered foodborne outbreaks can be attributed to unsafe food handling practices in private households (World Health Organization (WHO), 2016). Although households represent the final stage of the food chain (where mitigation of food safety risks would be vital), consumers generally do not consider themselves to be a responsible actor in this respect (Taché & Carpentier, 2014). Poor hygiene and food handling practices are among the major risk factors for household-related foodborne illnesses, specifically cross-contamination and inefficient handwashing. In this work, we present two studies in which we analyzed hygiene and safety aspects of the poultry handling habits of consumers. Study 1 was an in-home behavior observation study involving 15 households. Besides inefficient handwashing, washing of poultry meat in the sink was the most problematic behavior. Salmonella and/or Campylobacter spp. were detected in 47% of meat samples taken during the home visits. Study 2 was a nationally representative household survey (N = 1007). 83% of the respondents reported that they washed poultry meat before food preparation. Based on patterns of poultry washing practices, knowledge about and interest in food safety, and worries about the safety of homemade dishes, five clusters of consumers were identified. Only one of these clusters had a significantly reduced tendency to wash poultry before preparation. The results indicate that, paradoxically, the more the conscious consumers are of microbiological hazards, the more likely they are to wash their poultry: most consumers believe that washing poultry before preparation is good hygiene practice and are not aware of cross-contamination risk.

Food Handling Concerns and Practices at Home during the COVID-19 Pandemic by Food Security Status

There is limited examination about coronavirus disease 19 (COVID-19)-related food handling concerns and practices that cause chemical or microbial contamination and illness, particularly among those with food insecurity. We investigated consumer food handling concerns and practices during the COVID-19 pandemic and whether they differed by food insecurity status. An online survey was distributed among Chicago, IL, residents between 15 July and 21 August 2020 (n = 437). Independent t tests and Fisher's exact tests were used to identify differences in food handling concerns and practices between those with and without food insecurity (alpha = 0.05). Survey items included questions about food handling practices that were considered safe or neutral (i.e., washing hands and produce with water, sanitizing food packaging) and unsafe (i.e., using cleaning agents to wash foods, leaving perishable foods outside) by using 5-point Likert-style scales or categorical responses (i.e., yes, no). Participant responses fell between "slightly" and "somewhat" concerned about contracting COVID-19 from food and food packaging (mean ± standard error [SE]: 2.7 ± 0.1). Although participants reported washing their hands before eating and before preparing foods at least "most of the time" (mean ± SE: 4.4 ± 0.0 and 4.5 ± 0.0, respectively), only one-third engaged in unsafe practices. The majority of participants (68%) indicated that they altered food handling practices due to the COVID-19 pandemic and received information about food safety from social media (61%). When investigating differences in concerns and practices by food insecurity status, food insecure participants were more concerned about COVID-19 foodborne transmission for all food items (all P < 0.001) and more frequently performed unsafe food handling practices than those with food security (all P < 0.001). Results from this study suggest more investigation is needed to understand barriers to safe food handling knowledge and practices, particularly among those with food insecurity.

Food Handling Concerns and Practices Among Patients With Underlying Medical Conditions Associated With COVID-19 Severity

ObjectivesConcerns about COVID-19 transmission have led to greater engagement in unsafe food handling practices (i.e., practices that can cause illness due to chemical or microbial contamination of food). Despite public awareness that certain medical conditions exacerbate COVID-19 illness severity, little is known about whether these patients have unique concerns and/or engage in unsafe practices to prevent COVID-19 infection. We compared the concerns and practices between adults with and without underlying medical conditions associated with greater COVID-19 severity.MethodsAn online survey was distributed among urban residents between July-August 2020 to inquire about food handling concerns and practices. Participants were included in the “higher-risk” group if they had ≥1 medical condition known to aggravate COVID-19 severity.Participants without any of these underlying medical conditions were included in the comparison group. Food handling concerns were rated on a 5-point scale (1 = never, 5 = always) and practices were determined using “yes/no” responses. Between-group differences in food handling beliefs and practices were analyzed with independent t-tests and Fisher's exact tests.ResultsParticipants (n = 437) had a mean age of 34.2 ± 0.5 years. The higher-risk group (n = 132) was more concerned about foodborne transmission of COVID-19, regardless of food vehicle, than the comparison group (all ps < 0.0001). The higher-risk group also washed produce with cleaning agents (e.g., soap, hydrogen peroxide) more frequently [3.1 ± 1.6 vs. 2.5 ± 1.7; P = 0.001]. Relative to the comparison group, the higher-risk group left perishable food items outside for >1 hour (P < 0.0001) and washed raw meats with water and/or cleaning agents more often (P = 0.0001), while washing their hands before food preparation less often (P = 0.02).ConclusionsThose at higher risk of greater COVID-19 severity were more concerned with foodborne COVID-19 transmission and more frequently engaged in unsafe food handling practices than those without underlying conditions. Effective methods are needed to correct misinformation surrounding COVID-19 foodborne transmission, especially among those with underlying medical conditions.Funding SourcesThis study was supported by a National Cancer Institute training grant.

An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practices

The impact of the novel coronavirus pandemic (COVID-19) has spanned across the various aspects of life globally. Understanding public reactions is vital for effective risk communication and outbreak control and prevention. The Arab world has diverse cultural, economic, and social structures, so public choices and decisions also vary. To investigate the changes in behavior related to food shopping and handling, precautions measures, and hygiene practices of the public during the pandemic, a web-based survey tool was developed and conducted on 1074 subjects in three Arab countries, Lebanon, Jordan, and Tunisia, using a snowball sampling technique. The results showed a significant reduction in RTE consumption during the pandemic, as shown in the 19.2% and 12.2% rise in the proportion of respondents not ordering hot and cold RTE food delivery, respectively. Compared to pre-COVID-19 times, a substantial increase in behaviors related to hygiene and disinfection practices (22.0%–32.2%) was observed with a lesser increase (11.2%) in handwashing practices before food preparation. Moreover, public concerns about contracting COVID-19 from food led to almost doubling the number of Tunisians using cleaning agents for washing fresh fruits and vegetables (e.g., soaps, non-food grade chlorine bleach) besides a 16% and 26.1% increase in use among the Jordanian and Lebanese, respectively. However, a third of the respondents did not follow instructions on labels for the use of chemical products. In conclusion, this study identified culture-specific shortfalls in handwashing and unsafe food handling practices during COVID-19 in the Arab countries and sheds light on the paramount role of coordinated efforts between the local health authorities and the food safety and public health stakeholders in risk communication. To reduce health risks, there need to be rigorous educational campaigns and targeted messages that reach out to the general audience on hand hygiene, the health effects of haphazard use of unsafe chemical compounds on food, and recommendations on following label instructions.

Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market

Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation. Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods

Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market

Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation. Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods

Pet Ownership and Pet Type Influence Food Safety in the Home: Evidence from a National Survey

Physical contact between humans and their pets increases the potential for zoonotic disease transmission. This study used the 2016 U.S. Food and Drug Administration (FDA) Food Safety Survey to compare the food handling behaviors of pet owners and non-pet owners, because poor food handling and hygiene habits can increase the likelihood of disease transmission from animals to humans. Results show that both pet ownership and pet type were important in predicting food safety behaviors. After controlling for sociodemographic factors included in this study (gender, age, household income, household size, and race or ethnicity), pet ownership was significantly associated with overall food safety practices and, more specifically, with better hand washing behaviors, kitchen cleaning, and ownership and use of a food thermometer, as well as a greater awareness of foodborne pathogens. Cat owners and cat-dog owners had better overall food safety practices and better hand washing behaviors compared with those of dog owners. After controlling for sociodemographic variables, there were no significant associations between pet ownership and perception of risks associated with unsafe food handling practices.

Risk perceptions and food-handling practices in the home

Unsafe food-handling practices in the home are linked with foodborne illnesses that represent sizable costs on the US healthcare industry and welfare losses to households. Past consumer food-safety education programs have only been modestly successful. Optimism bias may distort food-safety risk perceptions encouraging participation in risky food behaviors. Using multiple years of the FDA Food Safety Survey data, we explore the link between behavior-specific risk perceptions and three food-handling practices: handwashing, avoiding cross-contamination, and proper refrigeration of cooked foods. This approach describes risk perceptions as endogenous variables and allows for the decomposition of factors that directly influence food-safety behaviors, from those that indirectly influence behavior by changing risk perceptions. Our results suggest well-designed targeted information campaigns aimed at improving people’s safe food-handling practices must first decrease people’s optimism in the safety of their current practices. Given the lack of regulatory options to influence behavior in the home, this may provide an effective tool to address issues in performing safe food handling.

Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis

BackgroundFood safety is a crucial global public health issue. Causing huge economic and social burden on communities and health systems, food-borne diseases are mostly due to lack of knowledge about food safety and unsafe food handling practices. Consumers’ behavior towards food safety should be considered thoroughly for planning preventive measures to eliminate risks. Scope and approachKnowledge, attitudes, and judgments about food safety among 990 consumers living in Istanbul, the most populous city in Turkey, were investigated. Data were obtained through face-to-face interviews. Forty-two questions including the demographics of consumers, food safety attitudes, awareness of food-borne illnesses, source of information on food safety, and reliance on food safety authorities were asked. Key findings and conclusionsConsumers have shown the greatest need for education on food safety. An effective and continuous food safety education is important to improve consumers’ knowledge on food safety. The use of media tools could lead to behavioral changes that will reduce the risk of foodborne illness.

Bacteriological Analysis of Ready- to- serve Foods from a South Indian City: A Potential Source for Drug Resistant Pathogens

Objective: Street foods are well - known source for bacteriological contamination with pathogens, responsible for health hazards like food poisoning and diarrheal diseases. The present study was undertaken to analyze the bacteriological quality of ready - to - serve foods vended in the streets of Rajahmundry, Andhra Pradesh, India. Method: This cross-sectional study over a 6-month period tested 142 diverse locally sold street foods collected from different locations in Rajahmundry city. Isolates obtained were identified to the species level and antibiotic susceptibility patterns determined. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Results: Majority (71.12%) of the ready to eat foods were contaminated with bacteria. Samosa (24%) and panipuri (22%) showed higher bacterial contamination rates. Of the total 177 strains recovered from all street foods, Escherichia coli (44%) and Staphylococcus aureus (29%) were the major isolates. Staphylococcus aureus (23%) was predominantly isolated from panipuri samples; Proteus species (29%) from masala chat; E. coli (31%) from Samosa; Klebsiella pneumoniae (40%) from Samosa; Pseudomonas aeruginosa (40%) from panipuri. Higher degrees of bacterial contamination were associated with poor personnel hygiene of vendors and unsafe food handling practices. Among the isolates, 33% of E. coli were extended spectrum beta lactamase (ESBL) producers while 15% were Methicillin resistant Staphylococcus aureus. Conclusions: Corrective measures like provision of health education to vendors and strict regulations for implementation of good hygienic practices would improve street foods quality. J Microbiol Infect Dis 2019; 9(2):83-89.

Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines.

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.

Behavioral Observation and Microbiological Analysis of Older Adult Consumers' Cross-Contamination Practices in a Model Domestic Kitchen

The incidence of foodborne illness is higher in older adults because of their increased susceptibility; therefore, food safety practices are important. However, inadequate knowledge and negative attitudes toward food safety have been reported, which may increase use of unsafe food handling practices. Data on the actual food safety behaviors of older adults are lacking. In this study, food safety practices of older adults were observed and linked to microbiological analysis of kitchen surfaces to identify suspected routes of contamination. Older adults (≥60 years, n = 100) prepared a set meal in a model domestic kitchen sanitized according to a validated protocol to ensure minimal and consistent microbiological loads. Food safety behaviors were observed using ceiling-mounted cameras and recorded using a predetermined behavioral checklist. Surface microbiological contamination also was determined after food preparation. Overall, older adults frequently implemented unsafe food handling practices; 90% failed to implement adequate hand decontamination immediately after handling raw chicken. For older adults who used a larger number of adequate hand decontamination attempts, microbiological contamination levels in the kitchen following the food preparation session were significantly lower ( P < 0.001). The novel utilization of behavioral observation in conjunction with microbiological analysis facilitated identification of potentially unsafe food handling practices as suspected routes of microbiological cross-contamination in a model domestic kitchen. Findings indicate the potential impact on domestic food safety of unsafe food handling practices used by older adult consumers. This innovative approach revealed that a large proportion of older adults implement behaviors resulting in microbiological cross-contamination that may increase the risk of foodborne illness in the home.

Prevalence of Pathogens and Indicator Organisms in Home Kitchens and Correlation with Unsafe Food Handling Practices and Conditions

Despite education efforts, consumers often practice unsafe food handling and storage behaviors. Little is known about how these unsafe practices contribute to contamination of the home kitchen with foodborne pathogens. In addition, only a limited number of studies have examined the role of the kitchen as a reservoir for pathogens. The purpose of this study was to characterize microbial contamination and foodborne pathogens found in home kitchens and determine whether contamination was significantly associated with unsafe or unsanitary conditions observed in the kitchen. Swab samples were collected from food contact and preparation surfaces in homes (n = 100) in Philadelphia, PA. The samples were tested for coliforms, fecal coliforms, Escherichia coli , Staphylococcus aureus , Salmonella, Campylobacter, and Listeria. Fecal coliforms were found in 44% of homes (most often in samples from kitchen sinks, sponges, and dishcloths), and E. coli was found in 15% of homes (mostly in samples from kitchen sinks). Nearly half (45%) of the homes tested positive for a foodborne pathogen, and 12% had multiple pathogens present in the kitchen. S. aureus was isolated from 39% of homes, most often from countertops and refrigerator door handles. Listeria spp., including L. monocytogenes and L. innocua , were present in 15% of homes, most often in samples from refrigerator meat drawers. C. jejuni was isolated from 3% of homes. Contamination with Listeria was significantly associated with higher refrigerator temperatures. The contamination of surfaces with fecal coliforms and S. aureus was significantly associated with a lack of cleaning materials: dish soap and paper or cloth towels in the kitchen, and any type of towel in the nearest bathroom. The contamination of a sponge or dishcloth with either fecal coliforms or S. aureus was predictive of other surfaces in the kitchen having the same contamination, indicating that sponges and dishcloths are both reservoirs and vectors for bacteria in the kitchen.

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies.

Foodborne illness has a substantial health and economic burden on society, and most cases are believed to be due to unsafe food handling practices at home. Several qualitative research studies have been conducted to investigate consumers’ perspectives, opinions, and experiences with safe food handling at home, and these studies provide insights into the underlying barriers and facilitators affecting their safe food handling behaviours. We conducted a systematic review of previously published qualitative studies in this area to synthesize the main across-study themes and to develop recommendations for future consumer interventions and research. The review was conducted using the following steps: comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; study quality assessment; thematic synthesis of the results; and quality-of-evidence assessment. A total of 39 relevant articles reporting on 37 unique qualitative studies were identified. Twenty-one barriers and 10 facilitators to safe food handling were identified, grouped across six descriptive themes: confidence and perceived risk; knowledge-behaviour gap; habits and heuristics; practical and lifestyle constraints; food preferences; and societal and social influences. Our overall confidence that each barrier and facilitator represents the phenomenon of interest was rated as high (n = 11), moderate (11), and low (9). Overarching analytical themes included: 1) safe food handling behaviours occur as part of a complex interaction of everyday consumer practices and habituation; 2) most consumers are not concerned about food safety and are generally not motivated to change their behaviours based on new knowledge about food safety risks; and 3) consumers are amenable to changing their safe food handling habits through relevant social pressures. Key implications and recommendations for research, policy and practice are discussed.

Impact of health education intervention on food safety and hygiene of street vendors: A pilot study

BackgroundStreet foods are major source of food to millions of people. However, these are frequently associated with food-borne illnesses. It is imperative that street food vendors are educated to maintain hygiene and hence safety of food. With this background, a pilot study was undertaken to assess the impact of health education intervention on food safety and hygiene of street vendors. The aim of this study was to assess impact of health education intervention on food safety of street vendors. MethodsIt was a before and after study conducted in twenty street vendors of an urban area. Tool based on Bureau of Indian Standards (BIS) 2012 was prepared with scoring system to rate hygiene and sanitation of street vendors (score 0–156). Health education was given to all and scores of these vendors on same tool were reassessed after four weeks. ResultsMean age of the study subjects was 35±13.2 years. Highest score attained in BIS tool for food safety was 104 out of 156 (66.6%). No vendor was found to have achieved excellent score. Reasons for poor score were poor condition of vending cart, location, lack personal hygiene and incorrect and unsafe food handling practices. After intervention, it was observed that there was no significant improvement in overall score of vendors. However, scores in domains of personal habits, hygiene and food handling practices improved significantly after intervention (p<0.05). ConclusionThe street vendors do not meet required standards given by BIS for food safety. Health education alone can only partly improve food safety practices of street vendors.

Characterization of raw egg and poultry handling practices among minority consumers

Purpose– Consumers of minority race/ethnicity in the US experience greater rates of foodborne illness, including Salmonellosis and Campylobacteriosis. Previous focus group research with minority consumers identified food handling and purchasing practices which might increase their risk for foodborne illness. The purpose of this paper is to determine whether practices identified in focus groups were common among a larger sample of the population.Design/methodology/approach– A survey including focus group-derived, culturally themed questions about food handling was developed and administered. Phone surveys were administered in English, Spanish, and Chinese from September-November of 2011 in Philadelphia, Pennsylvania.Findings– Minority consumers were significantly more likely than Caucasian consumers (p&lt; 0.05) to purchase live poultry and to purchase eggs unrefrigerated. Minority consumers were also more likely to report cooking offals and cooking a whole turkey overnight. Washing raw poultry was found to a prevalent behavior (85.7-89.1 percent) among Caucasians as well as minority consumers (95.0-97.9 percent).Research limitations/implications– This research surveyed consumers in a limited geographic area therefore results may not be generalizable to other geographic areas.Originality/value– The existence of unique unsafe food handling practices among minority consumers highlights the need for researchers to understand food handling practices of minority consumers in their countries. It also highlights the need to develop culturally appropriate safe food handling messages for immigrant and minority consumers. Additionally there is a need to better advise all consumers not to wash raw poultry.

Seniors, and their food handlers and caregivers, need food safety and nutrition education

Seniors are at greater risk than other adults for foodborne illness, poor nutrition and high rates of nutrition- and lifestyle-related chronic diseases. They also represent a major underserved segment of the UC Cooperative Extension client population. The Make Food Safe for Seniors (MFSFS) initiative assessed food safety and nutrition education needs of fixed-income seniors and food handlers and caregivers serving seniors in 10 California counties. Baseline survey results found unsafe practices by over 50% of the participants in six areas — and by over 65% of participants in three of those areas. After one food safety training, a post-test showed an average knowledge gain of 18.1%; seniors had gained the least knowledge, food handlers had gained some knowledge, and caregivers had gained the most. The unsafe food handling practices of a majority of the study group, as well as poor food behaviors, suggested areas in which education could reinforce or improve food safety, healthy eating and disease prevention practices of seniors, caregivers and food handlers serving seniors.