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Food is a source of energy and nutrients and can be a source of microorganisms and bacterial growth. Prevention of damage and diseases due to food done through the action of the application of sanitary higiene towards referring to Permenkes no. 1096 / menkes / per / vi / 2011, ranging from the food , food storage , food processing , equipment , food storage so and the presentation of food .This research aims to review the application of sanitary higiene food in Cik Puan’s Market Pekanbaru. The research is descriptive qualitative research .This research will be done at food stalls of Cik Puan’s Market Pekanbaru . The informants are 8 the stall owners eat the cik puan pekanbaru .Data collection by conducting interviews and observations .Research results in food stalls in the cik puan Pekanbaru , we can see that the raw food , processing food , Processing food , and the presentation of food in 8 food stalls in the cik puan pekanbaru sanitation food hygiene have met the requirements , while storage raw material, cooking utensils and eat , and food storage that is discovered yet qualified .It is hoped that the market operators can provide socialize higiene sanitation stall owners in the cik puan pekanbaru

With sustainable development of biotechnology, increasing attention has been placed on utilization of solid-state fermented feed (SFF). Solid-state fermented feed has been a candidate strategy to alleviate the contradiction between supply and demand of feed resources, ensure food hygiene safety, promoting energy conservation, and emission reduction. In production of SFF, a variety of organic acids, enzymes, vitamins, peptides, and other unknown growth factors are produced, which could affect performance of animals. Solid-state fermented feed produced by different fermentation techniques has great instability on different physiological stages of different animals, which hinders the application and standardized production of SFF. Herein, we summarize the current advances in the role of the characteristics of SFF prepared by different manufacturing technique and its research progress in animal experiments on growth performance, gastrointestinal ecology, and immune system, so as to provide references for further acquiring a relatively perfect set of SFF production and evaluation systems.

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ≥10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.

Food borne diseases cause millions of deaths every year around the world. The major factors contributing to food borne diseases and the prevalence of food poisoning among students are the food preparation process, lifestyles, physical cleanliness and water supplies. Food mismanagement by food handlers and students’ and food handlers’ poor knowledge of food hygiene are the factors that lead to food poisoning among school students. The objectives of this study are to: investigate how food handlers carry out food preparation; determine students’ and handlers’ standards of food hygiene assess the physical cleanliness of school canteens and the purity of their water supplies; and develop guidelines for the prevention of food poisoning. The aspects investigated in this study are the food preparation process, knowledge of food hygiene, physical cleanliness and food poisoning prevention methods.

Many writings compliment the golden age of Islam, particularly the hisbah institution, as an effective and responsive mechanism to enjoin good and forbid evil. During those times, the real purpose of hisbah served various aspects. This article explores the mechanisms in preserving food hygiene and safety as applied by hisbah. Employing content analysis of relevant manuals, this article concludes on lessons to be learned from the good old days of hisbah. Among the significant findings is the detailed practices to maintain food hygiene and safety taken by the officials more than 700 years ago, reflecting the civilized nation beyond time. Keywords: food hygiene and safety; hisbah; muhtasib eISSN: 2398-4287 © 2021. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v6iSI5.2940

The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the...

Purpose: Food is an essential part of life, but if it is contaminated it can cause illness even death, and food can be contaminated with toxic substances from outside or even it is already in the food itself. Food safety synonymous with food hygiene embracing anything in the processing, preparation or handling of food to ensure it is safe to eat. The general objective of the study was to the study was to establish role of food management systems on food safety in hotels. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study found out that application of standard food safety systems, compliance to food safety system and implementation of food safety system impact the provision of safe food in hotels. Recommendations: The study recommends that that application of standard food safety systems led to the provision of safe food in hotels. The study recommends that all hotels meet requirements to ensure the safety of foods. The proliferation of laws and regulations to food safety management system standards are the response to concerns of the hotel management. Developments in food safety regulation spark a move towards a more strict approach to food safety. A range of laws, acts, regulations, norms and directives addressing a variety of different aspects in food hygiene, should be enforced by relevant authorities

An interventional research was conducted in the kitchens of Khartoum state hospitals 2021 on the impact of training of food handlers in (12) hospitals with (56) food handlers to identify food hygiene requirement. Training was done before and interventions training after. Questionnaires were filled out with food handlers and interview with nutrition supervisor about kitchens. The data was statistically analyzed by using the Statistic Package for Social Sciences (SPSS) program version 25; the Paired Samples T Test and Chi-Square Test was used and there is an improvement at the level of indication 0.000 at the level (0.05). The results showed that the majority of food handlers were females (75%), the lack of quality of kitchens in buildings, equipment, utensils, hand facilities, no periodic inspection for raw materials and no any training about food safety and hygiene for all food services staff. The study concluded that training has an effective impact on kitchen quality. The study recommended that the ministry of health and hospitals to design kitchens with standardization and provide training to all workers periodically.

Fish comprise one of the main foods consumed in the State of Pará, because, in addition to the abundance of species in the Amazon Region, they are part of the caboclo-riverain food culture. However, the poor hygiene conditions at points of sale in public markets and open markets can pose risks both to the quality of the fish sold and to the health of the consumer. Therefore, the objective of this article was to evaluate the structural conditions and hygienic-sanitary practices of the Icoaraci Municipal Market, in Belém (PA), in order to understand whether food security in the area is in line with the normative provisions. The field research took place between January 25 and February 1, 2021, through the application of two evaluation checklists, namely: 1) more general structural conditions of the market and 2) hygienic-sanitary practices of the handlers at the points of sales. It was observed that, due to the negligence of the public power and the behaviors and practices of the manipulators, the space is inappropriate for the commercialization of food, especially fish. In this way, the fish commercialized in this place can suffer from the precarious exposure and the propitious contamination in the environment. KEYWORDS: Fished, Foods, Food hygiene. RESUMO: Os peixes compreendem um dos principais alimentos consumidos no Estado do Pará, pois, além da abundância de espécies na Região Amazônica, fazem parte da cultura alimentar caboclo-ribeirinha. No entanto, as precárias condições de higiene dos pontos de comercialização em mercados públicos e feiras livres podem oferecer riscos tanto à qualidade do peixe vendido quanto à saúde do consumidor. Diante disso, o objetivo deste artigo foi avaliar as condições estruturais e as práticas higiênico-sanitárias do Mercado Municipal de Icoaraci, em Belém (PA), a fim de compreender se a segurança alimentar no local está em consonância com as disposições normativas. A pesquisa de campo ocorreu entre os dias 25 de janeiro e 01 de fevereiro de 2021, por meio da aplicação de dois checklists de avaliação, a saber: 1) condições estruturais mais gerais do mercado e 2) práticas higiênico-sanitárias dos manipuladores nos pontos de venda. Pôde-se observar que, diante da negligência do poder público e dos comportamentos e das práticas dos manipuladores, o espaço encontra-se inapropriado para a comercialização de alimentos, em especial os pescados. Desse modo, os peixes comercializados nesse local podem sofrer com a exposição precária e a propícia contaminação no ambiente. PALAVRAS-CHAVE: Pescados, Alimentos, Higiene alimentar.

Everyone has anequal right to adequate, appropriate,nutritious, and safe food but along with this right comes a great responsibility which is to ensure food safety for all. Republic Act 10611 otherwise known as the Food Safety Act of 2013 was signed into law by President Benigno Aquino to strengthen the countrys food regulatory structure. It primarily adheres to the declaration of the Philippine constitution to safeguard and promote the right of the people to health and keep them from risk of trade mismanagement as well as hazardous and unsafe products. The law affirms food safety as a vital componentof nation-building to facilitate healthy economy, system, community, and people. On the other hand, altered food safety and security hampers economic development by straining the health care systems, weakening productivity, and damaging the economy.It istherefore imperative to realize the significance of food safety to attain a nationssustainable advancement. Nonetheless, there has been less evidence on the status of food hygiene and safety practices of food establishments.Mainly, this study aimed to determine the food hygiene and safety practices of food establishments. Inparticular,it answered the assessment of the respondents on food hygiene practices of the food establishments along personal hygiene, food preparation practices, safe food storage, andutensils and equipment. Likewise, it identified the food safety practices as perceived by the same groups of respondents in terms of food handling, physical condition, food management system, and health standards implementation. It also investigated if there is a significant difference between the perspectives of the respondents as well as the problems encountered by food establishments. To attain the purpose of this study, a survey type of research was conducted employing a survey-questionnaire as the main instrument in data gathering.

Background: The (WHO) developed the five keys to safer food which was designed to be practical and straightforward for food handlers. In recognition of the role they play in preventing Foodborne Disease (FBD) outbreak. In this study, we aimed to determine the knowledge and practice of the five keys to safer food among food handlers in food establishments in Sokoto Metropolis, Nigeria. Methods: We conducted a cross-sectional study between August and November 2019. We recruited 366 food handlers working in restaurants using a multistage sampling technique. We assessed knowledge and practice of five keys to safer food, and we examined the predictors of knowledge among the participants using chi-square and binary logistic regression at a 5% level of significance. Results: More than two-thirds, 288 (78.7%) less than 40 years and less than half, 163 (44.5%), were involved in cooking the food. One hundred and twenty-seven (34.7%) have greater than five years’ experience. Overall, less than one-quarter, 87 (23.8%) had good knowledge of the five keys to safer food handling. One hundred and thirty-two (36.1%) wash hands before and during preparation most times. Two hundred and fifty-three (69.1%) never wash their hands after using the toilet, and 144 (39.3%).Age (adjusted Odds Ratio [aOR]: 10.05; 95% CI = 4.0 - 21.04), gender (aOR: 2.70 95CI = 1.44 - 5.09) and Education (aOR: 3.67; 95% CI = 1.92 - 7.01) were significant predictors of knowledge. Conclusion: There is poor knowledge, and most of the practices of the five keys to safer food were below the required for food safety. Therefore, we recommend that the Sokoto state ministry of health coordinate training interventions on five keys to safer food with particular attention to those older than 40 years and those without formal education.

Like insects, arachnids (spiders, scorpions, mites and ticks) and myriapods (millipedes and centipedes) also have a history of traditional consumption, either as foodstuff or medicine. In this review, an updated list of edible arachnids and myriapods is presented, showing that these animals are consumed worldwide. They are collected from the wild, and typical processing includes heating, defanging and, in certain cases, drying and grinding. The scarce data show a marked variation in nutrient composition that depends on the taxon and even sex, possibly also instar and feeding. Evaluating these traditions in terms of food safety, tick consumption must be discouraged, and heating steps are mandatory to eliminate pathogens, venoms, and urticating setae. For the future, more research will be necessary to assess chemical risks in wild-caught animals in terms of consumer safety and to get productive arachnid and myriapod farming for foodstuffs and industrial uses (pharmaceutical substances and silks) started.

PurposeThe purpose of this study is to evaluate the knowledge and practices of selected group of Polish children in early school age in terms of issues such as: (1) the principles of food preparation, storage and eating meals; (2) personal hygiene; and (3) basic information about microorganisms.Design/methodology/approachThe auditorium survey method was used. The questionnaire consisted of 15 questions related to the children's knowledge of personal hygiene, the principles of food preparation and storage and the physiology of microorganisms and 13 questions related to the children's personal and food hygiene practice. In total, 169 questionnaires were collected. The study group of children had incomplete knowledge and often reported inappropriate food hygiene practices.FindingsThe subjects of food preparation and storage and knowledge of microbes were particular problem areas. By contrast, aspects related to handwashing, the appropriate practices while coughing or sneezing and washing fruit before consumption were positively evaluated. The children demonstrated the most knowledge in the field of personal hygiene. However, a very low percentage of correct answers was noted for the question about handwashing at school. None of the 13 questions related to this practice received more than 90% correct answers. The boys and girls demonstrated a comparable level of knowledge and practice in the area of food safety. It was showed that the place of school influenced answers to a greater extent compared to gender.Originality/valueThe results of the study play an important role in the prevention of food poisoning and are useful for the teachers, staff of training institutions and parents. They can also inspire institutions in countries with a high incidence of food poisoning to search for the causes in the inappropriate hygienic practices of young children.

College students are among the educated parts of urban society and might be considered more resistant to food-borne illness due to higher immune function. The objective of this research was to assess the perceptions and practices of food hygiene among college students and determine their health profile. The method was using a structured questionnaire by cross-sectional survey on 222 college students in Central Java. The descriptive analysis used to describe their perception and food hygiene practices. The study found that more than 90% of participants tended to follow recommended food safety practices. More than 80% of college students reported consumption of potentially hazardous foods, while 36% and 26% reported experience of fever and diarrhea, respectivelyThese findings suggest that specific subsets of the student population are more likely to follow recommended food safety practices and are at lower risk of developing foodborne illnesses. This study will perform the next level analysis, which includes the profile of the gut microbiota.

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

Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.

Diarrhea remains an important health issues in Klungkung Regency. Community Based Total Sanitation Program (STBM) is a national program that aims to reduce diarrhoea incidence by changging people’s sanitation behavior. The objective of the research is to examine factors related to the aspect of pilar 1, 2 and 3 of STBM program towards diarrhea case among children under five in the catchment area of Puskesmas Banjarangkan II, Klungkung. This research is an observasional research with case control design on 37 mothers of children with diarrhea as cases and 37 controls. Demographic information, access and practice related to pilar 1,2,3 of STBM were collected using questionnaire developed based on STBM verification form. The data was analysed using Chi Square test and logistic regression. Aspects of Pillars 1,2 and 3 STBM program significantly associate with diarrhea incidence among children under five in Banjarangkan II Health Center catchment area, namely the quality of toilet and hand washing facilities, and hand washing with soap behavior at five critical. The logistic regression shows that determinants of diarrhea include the quality of toilet (AOR= 12.08), the quality of hand washing facilities (AOR= 9,43) and hand washing with soap behaviour before taking care and feeding the infant (AOR= 9,88). It is recommended for future implementation and monitoring of STBM program to emphasise more on the hygienic quality of toilet and hand washing facilities, as well as the hand washing behaviour in five critical times beside on the time after defecating. Keywords : diarrhea, hand washing, food hygiene, toilet, total sanitation Abstrak Diare masih menjadi salah satu masalah kesehatan masyarakat di Kabupaten Klungkung. Program Sanitasi Total Berbasis Masyarakat (STBM) merupakan salah satu program yang bertujuan menurunkan kejadian diare dengan mengubah perilaku sanitasi masyarakat. Penelitian ini bertujuan untuk mengetahui faktor Aspek Sanitasi Total Berbasis Masyarakat (STBM) Pilar 1, 2 dan 3 terhadap kejadian diare pada balita di wilayah Puskesmas Banjarangkan II di Kecamatan Banjarangkan Kabupaten Klungkung. Penelitian ini merupakan penelitian analitik observasional dengan desain Case Control yang dilakukan terhadap 37 ibu balita sebagai kasus dan 37 ibu balita sebagai kontrol. Informasi demografi, akses dan praktik terkait pilar 1,2,3 STBM dikumpulkan menggunakan kuisioner yang dikembangkan berdasarkan formulir verifikasi STBM. Data dianalisis menggunakan uji Chi Square dan regresi logistik. Aspek STBM pilar 1,2 dan 3 yang berhubungan bermakna terhadap kejadian diare pada balita di wilayah Puskesmas Banjarangkan II yaitu kualitas sarana sanitasi jamban, kualitas sarana Cuci Tangan Pakai Sabun (CTPS), dan kebiasaan mencuci tangan pakai sabun di 5 waktu kritis. Analisis regresi logistik menunjukkan determinan kejadian diare di wilayah studi adalah kualitas sarana jamban (AOR= 12.08), kualitas sarana CTPS (AOR= 9,43) dan kebiasaan mencuci tangan pakai sabun sebelum mengurus dan memberi makan balita(AOR= 9,88). Penekanan terhadap kualitas sarana sanitasi dan CTPS, serta perilaku CTPS di 5 waktu kritis selain setelah BAB sangat perlu dilakukan dalam program lebih lanjut. Kata kunci: diare,cuci tangan, higiene makanan, jamban,sanitasi total

Background: This study aimed to investigate the effect of food safety awareness, purchasing behavior, food safety knowledge, and food safety practice in accordance with food hygiene education experiences in adults.Methods: A self-administered questionnaire was answered by 305 adults in the Seoul and Gyeonggi regions.Chi-square test, independent t-test, and multiple regression analysis were performed to evaluate the association between food hygiene education experience and related factors.Results: The need for information was found to be significantly higher for the group with experience in food hygiene education. As for purchasing behavior, participants mainly considered price, taste, and safety of food, and frequently confirmed the expiration date and price using food labels. Participants considered major supermarkets and convenience stores as safe places to purchase food. Food hygiene knowledge showed significantly higher correct answer rates in almost all items for the group with education experience. Even if the expiration date had not yet been reached the habit of not eating food if there was a strange smell when opened was practiced, and the group with more educational experience practiced this significantly more often.Participants with higher awareness of food hygiene showed significantly greater intention to participate in food hygiene education.Conclusions: The group with experience in food hygiene education showed a greater need to obtain information on food hygiene and had better knowledge and practices regarding food hygiene. Therefore, food hygiene education and information are necessary to ensure the safety of food hygiene and to promote the health of the people.

The aim of this study was to use various plants to increase the functional properties of yoghurt. The ethanol extracts of three different plant (Mentha piperita L., Ocimum basilicum L., and Hibiscus sabdariffa L.) extracts were added to the stirred type yoghurts at different ratios (0.1%, 0.3% and 0.5%). The pH values, colour values, antioxidant activity, microbial and sensory attributes of yoghurt were evaluated on the storage days of 0, 7, 14, 21, and 28. The lowest pH values were found at the beginning (4.29) and at the end (3.95) of the storage period in samples containing 0.5% hibiscus extract. The addition of plant extracts in amounts of 0.3% and higher decreased the lightness (L*) value of yoghurt (p

This study aimed to evaluate the microbiological quality of sashimi and sushi sold in the Federal District, Brazil. A total of 54 samples (27 sashimi and 27 sushi) were collected in 25 commercial establishments. Samples were tested for counts of mesophilic and psychrotrophic bacteria, determination of total and thermotolerant coliforms, Staphylococcus aureus counts, and presence of Salmonella. The results showed that 40.7% of sashimi (11/27) and 25.9% of sushi (7/27) samples were unfit for consumption according to Brazilian legislation. Salmonella (genetically confirmed by the invA gene’s presence) was present in 25.9% of the sashimi samples (7/27). Thermotolerant coliforms were positive in 92.5% of sashimi samples (25/27) and 74.0% of sushi samples (20/27), and one sashimi sample was unfit for consumption (≥ 2.0 log MPN g-1). S. aureus bacteria exceeded the acceptable limit of 3.0 log CFU g-1 in 14.9% of sashimi samples (4/27) and 25.9% of sushi samples (7/27). A high count of S. aureus bacteria in some sushi and sashimi samples indicates improper personal hygiene while processing these ready-to-eat foods. Salmonella spp. can occur by improper handling of these foods or by the contact of fish with waters contaminated with sewage. These results can pose a health risk to consumers and indicated the need to improve good hygienic practices in establishments selling sashimi and sushi in Federal District, Brazil.

Street food has been implicated in adverse health outcomes among consumers. The safety of food and hygiene practice of street food vendors are major contributing factor to these health outcomes. This study was carried out to assess food safety and hygiene practice of street food vendors in Federal University of Agriculture, Abeokuta. A descriptive cross-sectional study design was adopted. A validated interviewer-administered structured questionnaire adapted from Nutrition related knowledge, attitude and practice questionnaire was used to obtain information from 50 respondents. Information obtained are: personal and socio-economic characteristics, food safety, personal hygiene, food hygiene and sanitary, water sanitation and environmental sanitation practices. Chi-square test was used to determine association among variables at p

Background Consumers' health would be at risk unless food preparation and handling hygiene is ensured by food establishments. Literature indicates that poor food handling and sanitation practices are more common among food handlers in developing countries resulting in food-borne illness. Hence, food handlers can play a significant role in ensuring food hygiene. To this end, the paper aims to assess the level of food hygiene practices and its associated factors of food handlers working in food establishments in Bole sub-city, Addis Ababa, Ethiopia. Methods Through across-sectional study design, a total of 394 food handlers selected randomly from food establishments have participated in the study. The data were collected between July and December 2017, through interview and observation. Percentage, cross tabulations, and logistic regressions were used to analyze the data. Results The findings show that among 394 study subjects only 27.4% (i.e., 108 food handlers), were found to have good food hygiene practices. In other words, majority of food handlers observed were poor in maintaining food hygiene. Food hygiene practices were highly influenced by level score of favorable attitude (AOR = 3.9, 95% CI = 1.93, 7.87), extensive knowledge towards food hygiene (AOR= 3.33, 95% CI= 1.93, 5.76) and availability of water storage equipment at food establishments (AOR= 2.67, 95% CI= 1.38, 5.15). Conclusion Food handlers had poor food hygiene practices in the study area. Shortages of a continuous water supply at food establishments, poor knowledge, and unfavorable attitude of food handlers towards food hygiene practice were all contributing factors associated with poor food hygiene practice. However, these can be improved through health education programs and environmental health services, such as periodic inspections, effective enforcement of food safety regulations, and enhancing the capacity of food hygiene regulators.

Catering industry is a food business which produces ready-to-eat food or food that will not be cooked or reheated before serving. Therefore, the safety of food produced by catering industry becomes very important. During period of 2015–2017, the food produced by catering industry was the third largest cause of food borne outbreak in Indonesia. This showed poor compliance level of food hygiene and sanitation in the catering industry, especially during food production. This study was aimed to measure the compliance level of sanitation and hygiene practices during food production in catering industries. This study was carried out in 10 catering industries located in Bogor City, consisting of 2 catering industries in class A2, 4 catering industries in class A3, and 4 catering industries in class B. Data collection was carried out by observation using checklist which was developed from Regulation of The Minister of Health Number 1096 Year 2011. Result showed that catering industries in class A2, A3, and B had an average compliance level of hygiene and sanitation practices during food production. The stage of raw material procurement in class A2 and stage of food processing in class A2, A3, and B were still in poor compliance level of hygiene and sanitation practices that should be more improved. Keywords: catering industries, compliance level, hygiene and sanitation, food production

The increase of demands for halal certification is found among food industries in Malaysia. Besides the sales, the authority from state and federal level takes every measures to facilitate the standard and application procedures. The process of halal certification requires commitments from the workers which include trust and integrity. The study explores the important role of halal certification on food industries performance in Malaysia. Halal certification has paved way for the hygiene food and sustainable clean industries that are experienced today. The study uses the Theory of Reason for Action to explain these roles. Literature review methodology is used to explain and explore the new area of research. The findings revealed the important role of halal certification and recommend more food companies to tap the advantage of increasing their sales by making their companies certified in order to make their food hygiene, safe and healthy. This study provides of literatures that have been missing on the study of halal food industries in Malaysia.

This study examines international tourists’ protection intentions to utilize food safety cues in the choice of destination local restaurant, reducing the risk of contracting a foodborne illness. A survey was conducted of 398 first-time foreign travellers to Malaysia. The results driven by Exploratory Factor Analysis reveals that food safety indicators comprised three dimensions: visual food safety cues, information food safety cues, and the level of restaurant patronage. Cluster analysis confirmed that protection intention to use different food hygiene cues differs across tourists’ subgroups of gender, age, nationality, level of income, level of education, travel purpose, and trip arrangement.

Food safety studies have received much empirical investigation; however, limited studies regarding food safety and the microbiological quality of meals in boarding senior high schools exist. This study examined the food safety knowledge, the microbiological quality of school meals, as well as the barriers to food safety practices among food handlers in boarding senior high schools (SHS) in the Volta Region of Ghana. A cross-sectional research design was adopted for the study, using questionnaires to collect data from 97 food handlers in five boarding senior high schools in Volta Region, Ghana. A total of sixty samples of four cooked foods were collected and subjected to laboratory analysis. Descriptive statistics and Chi-square test were used to analyze the data. Results of the study revealed that respondents had good food safety knowledge. The laboratory results revealed the presence of rod and cocci shaped bacteria, where some of these isolates were identified as Escherichia coli, Staphylococcus aureus, Pseudomonas spp., and Bacillus cereus which are possible pathogens. The barriers to food safety practices revealed inadequate provision of equipment and irregular water supply. Findings of this study have implication for stakeholders involved in the management of SHS. Administrators of SHSs must design and implement food hygiene training and sanitation programmes for food handlers in schools. Also, more stringent supervision during food preparation processes is recommended.

This paper forms part of an ongoing project studying various approaches to the management of hazards and risk in the food industry with implications for other areas of risk management where cooperation and collaboration between organisations are of a potential benefit. In this paper we give particular focus to the Food Standard Agency’s proposed Regulating Our Future that requires closer cooperation and collaboration between the public enforcement authorities and the industry organisations that police food hygiene and food safety management. The forming of a Primary Authority between Cornwall Council and Safe and Local Supplier Approval (SALSA) emerged as a potential means of contributing to this by improving trust between all parties involved, sharing of information, assessing risk, reducing inspection times and frequency of inspections from Primary Authority. Attention is given to the current relationship between the various organisations involved from the perspectives and viewpoints of Local Authority Enforcement Officers from Preston City Council, Cornwall Council and SALSA and other experienced food safety professionals. The research is qualitative and grounded, including a review of the extant literature and interviews with food safety and food standards professionals from the private and public enforcement sectors.

The paper provides an insight into factors influencing developments in gastronomy and catering services. The aim of the text is to identify the key elements affecting contemporary catering services including attendance at catering establishments, preferences in food selection, use of lunch menus, and adherence to hygiene standards in operational practice in food production. The first part of the survey shows the issue of restaurant attendance during the working week. The second part examines the frequency of restaurant visitors, restaurant attendance at weekends and also the factors that influence the choice of food. The representative sample consists of the Czech National Panel, with respondents above 15 years of age. The data were obtained from 504 respondents (N 504). The third part of the investigation meets the most important criteria that affect the quality of services – hygiene standards in gastronomy focused on compliance with hygiene standards from the perspective of hygiene control authorities. Factors for deciding the choice of food in restaurants and the frequency of restaurant visits were also examined.

Keamanan daging dapat dicapai apabila telah bebas dari cemaran bahan berbahaya, termasuk diantaranya logam berat seperti kadmium (Cd). Beberapa penelitian melaporkan adanya logam berat Cd dalam organ jantung dan ginjal sapi potong. Belum banyak laporan penelitian mengenai kadar Cd dan gambaran histopatologi organ jantung dan ginjal sapi bali. Penelitian ini bertujuan untuk mengetahui kadar Cd serta gambaran histopatologi organ jantung dan ginjal sapi bali yang dipotong di tempat pemotongan hewan tradisional. Sampel yang digunakan dalam penelitian ini adalah organ jantung dan ginjal dari 10 ekor sapi bali. Sampel masing-masing jaringan dibagi atas dua bagian yaitu sebagian untuk dibuat preparat histopatologi dengan teknik embedded block paraffin dan pewarnaan Hematoxylin-Eosin (HE), sebagian lagi untuk pemeriksaan kadar Cd dengan teknik atomic absorption spectrofotometric (AAS). Hasil pemeriksaan dari 10 sampel menunjukkan terdapat tiga sampel jantung dan enam sampel ginjal yang mengandung logam berat Cd dengan kadar yang bervariasi. Pada jantung ditemukan satu sampel melebihi batas SNI (0,5 ppm), dengan kadar 0,62 ppm. Pada ginjal ditemukan enam sampel melebihi batas SNI yaitu dengan kadar rata-rata 15,24 ppm. Kadar Cd rata-rata dari 10 sampel ginjal (9,14 ppm) lebih tinggi dari pada jantung (0,14 ppm). Perubahan histopatologi yang ditemukan pada jantung yaitu nekrosis dan infiltrasi sel radang yang bersifat fokal, sedangkan pada ginjal ditemukan degenerasi melemak, nekrosis, dan infiltrasi sel radang yang bersifat fokal-multifokal. Simpulannya adalah pada organ jantung dan ginjal ditemukan logam berat kadmium dengan kadar yang membahayakan, di samping organ tersebut mengalami kerusakan.

Food contamination during weaning and complementary feeding can result in high diarrheal incidence among infants. Caregiver practices are important determinants of exposure to foodborne pathogens, and can therefore play a role in reduction in infant food contamination. Through a qualitative approach, we used the Trials of Improved Practices methodology to design a food hygiene intervention in a low-income settlement of Kisumu city in Kenya. These settlements in Kisumu city host a large portion of the city’s population and are faced with a high diarrheal disease burden. Caregivers were selected if they had a child aged 6–9 months, and together, we codesigned a combination of hardware and messaging components targeting handwashing with soap, hygienic feeding, reheating, and hygienic storage of infant food. Caregivers received up to six engagement visits with the research team. The visits were aimed at improving the designed hardware and messaging components. Results showed that feeding items were easily adopted by caregivers, whereas reheating of food was less observed. Households reportedly improved their food storage and handwashing practices. As a result, the hardware components were further refined and tested among the caregivers. Messaging components spurred the aspirations that caregivers had for their children and acted as reminders of practicing good food hygiene. The outcomes of the codesign process provided valuable insights on the knowledge of caregivers, a delivery approach for implementing the intervention, and further informed a subsequent trial that adopted the designed intervention to target early childhood exposure to enteric pathogens through contaminated food.

The microbiological quality of ready-to-eat (RTE) foods from school cafeterias in Chongqing, People's Republic of China, was evaluated and compared with a guideline published by a provincial health commission. These RTE foods were divided into five types based on their preparation processes and potential risks: 1, general cooked and hot-held foods; 2, cooked meats; 3, heated aquatic products; 4, fresh fruits or vegetables; and 5, cooked foods with postcooking handling (e.g., cutting, cooling, or addition of ingredients or condiments). Food types 1 through 3 (subjected to thermal processes and hot-held) were microbiologically safer than types 4 and 5 (prepared by nonthermal process or with postcooking processes). None of the samples of types 1 through 3 were unsatisfactory based on their aerobic plate counts (APC) and total coliforms (TC), whereas 43.1% of type 4 and 8.3 and 71.7% of type 5 samples were unsatisfactory due to high counts of TC and high APC and TC, respectively. Two, 12, and 50 samples of types 2, 4, and 5, respectively, were unacceptable due to high levels of Staphylococcus aureus. Bacillus cereus and Vibrio parahaemolyticus were detected, but levels were below the unacceptable limits. None of the samples were positive for Salmonella, Listeria monocytogenes, or Escherichia coli O157. The bacterial profile can be used by policy makers and epidemiologists for microbiological risk assessments, which may be conducive to developing interventions to control hazards, improve food hygiene, and develop safety management systems for school cafeterias in China. HIGHLIGHTS

Food borne diseases (FBDs) can occur due to the health status of the food handlers. The present study aimed to assess food hygiene knowledge, attitude and practices among hospital food handlers of ElManagil City, Sudan. A cross-sectional study was administered to evaluate knowledge, attitudes, and practices, in food hygiene among hospital food handlers through a questionnaire. The food handlers expressed a level of knowledge, attitude, and practice of 70.1, 63.81 and 74.40%, respectively. The food handlers lacked knowledge regarding the transmission of hepatitis A virus and the working of infected food handler. They demonstrated poor attitude regarding the continuous evaluation of their health status, as well as the importance of training courses in the prevention of food contamination. They exhibited a low practice rate regarding removing nail polish and covering the head while preparing food. Statistically significant differences were found when comparing the educational level with washing the utensils with a detergent, along with wearing gloves while working. It was concluded that the hospitals food handlers in ElManagil expressed moderate level of knowledge, positive attitude, and good practice in food hygiene. Generally, there is an urgent need to improve on food hygiene in health care systems in Sudan. Food hygiene training programs should be implemented among health care food handlers. Key words: Attitude, Elmanagil City, food handlers, food hygiene, hospitals, knowledge, practice.

Current and emerging veterinary public health (VPH) challenges raised by globalization, climate change and industrialization of food production, require the veterinarian’s role to evolve in parallel, and veterinary education to adapt to reflect these changes. The European Food Hygiene catalogue was developed to provide a list of topics relevant to Day One Competencies in VPH. A study was undertaken to ensure that the catalogue and teaching practices were relevant to the work of public health veterinarians. A consultation process was undertaken with relevant stakeholders using questionnaires and semi-structured interviews. A long questionnaire was distributed to 49 academics teaching VPH in European veterinary schools to review topics listed in the catalogue. Eighteen responses were received (36.7%), representing 12 European countries. There was general agreement that most topics were appropriate for the undergraduate VPH curriculum. A short questionnaire was distributed to 348 European veterinarians working in the industry. Twenty-four questionnaires (6.7%) were received, representing eight European countries. Despite the low participation rate, topics needing greater emphasis in the undergraduate curriculum included Hazard Analysis Critical Control Points (HACCP), food microbiology and audits. Seven semi-structured interviews with public health veterinarians working in the UK identified the need for curricular changes including greater practical experience and a shift from a focus on meat inspection to risk management. This may be partly achieved by replacing traditional lectures with authentic case-based scenarios. The study findings can be used to inform the future direction to VPH education for veterinary students across Europe.

Background Healthcare-associated foodborne outbreaks (HA-FBO) may have severe consequences, especially in vulnerable groups. Aim The aim was to describe the current state of HA-FBO and propose public health recommendations for prevention. Methods We searched PubMed, the Outbreak Database (Charité, University Medicine Berlin), and hand-searched reference lists for HA-FBO with outbreak onset between 2001 and 2018 from Organisation for Economic Co-operation and Development (OECD) countries and HA-FBO (2012–2018) from the German surveillance system. Additionally, data from the European Food Safety Authority were analysed. Results The literature search retrieved 57 HA-FBO from 16 OECD countries, primarily in the US (n = 11), Germany (n = 11) and the United Kingdom (n = 9). In addition, 28 HA-FBO were retrieved from the German surveillance system. Based on the number of outbreaks, the top three pathogens associated with the overall 85 HA-FBO were Salmonella (n = 24), norovirus (n = 22) and Listeria monocytogenes (n = 19). Based on the number of deaths, L. monocytogenes was the main pathogen causing HA-FBO. Frequently reported implicated foods were ‘mixed foods’ (n = 16), ‘vegetables and fruits’ (n = 15) and ‘meat and meat products’ (n = 10). Consumption of high-risk food by vulnerable patients, inadequate time-temperature control, insufficient kitchen hygiene and food hygiene and carriers of pathogens among food handlers were reported as reasons for HA-FBO. Conclusion To prevent HA-FBO, the supply of high-risk food to vulnerable people should be avoided. Well working outbreak surveillance facilitates early detection and requires close interdisciplinary collaboration and exchange of information between hospitals, food safety and public health authorities.

Coronavirus disease 2019 (COVID-19), caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has led to an excess in community mortality across the globe. We review recent evidence on the clinical pathology of COVID-19, comorbidity factors, immune response to SARS-CoV-2 infection, and factors influencing infection outcomes. The latter specifically includes diet and lifestyle factors during pandemic restrictions. We also cover the possibility of SARS-CoV-2 transmission through food products and the food chain, as well as virus persistence on different surfaces and in different environmental conditions, which were major public concerns during the initial days of the pandemic, but have since waned in public attention. We discuss useful measures to avoid the risk of SARS-CoV-2 spread through food, and approaches that may reduce the risk of contamination with the highly contagious virus. While hygienic protocols are required in food supply sectors, cleaning, disinfection, avoidance of cross-contamination across food categories, and foodstuffs at different stages of the manufacturing process are still particularly relevant because the virus persists at length on inert materials such as food packaging. Moreover, personal hygiene (frequent washing and disinfection), wearing gloves, and proper use of masks, clothes, and footwear dedicated to maintaining hygiene, provide on-site protections for food sector employees as well as supply chain intermediates and consumers. Finally, we emphasize the importance of following a healthy diet and maintaining a lifestyle that promotes physical well-being and supports healthy immune system function, especially when government movement restrictions (“lockdowns”) are implemented.

Today, street food vending is becoming a dynamically developing food industry in Europe, including Poland. Lifestyle changes and socioeconomic factors, especially among young consumers, make it a convenient food alternative, even in countries without this tradition. The aim of the study was to evaluate hygiene conditions and practices in selected street food facilities in Poland. The study was carried out in accordance with an observation checklist developed on the basis of the hygienic requirements of the European Union. The study covered 550 randomly selected street food vendors in Poland in 10 cities. The hygiene of street food outlets was assessed in three aspects: ensuring proper production conditions, hygiene of production and distribution, and hygiene of personnel. The evaluation of street food outlets showed that the level of hygiene was not fully acceptable. A small percentage of the examined objects satisfactorily fulfilled the requirements of the production conditions, production and distribution hygiene, and staff hygiene. The proposed hygienic checklist for quick daily monitoring of street food outlets can be used to perform internal and external inspections. It seems that specific codes of conduct for European street foods facilities are necessary.

In recent times, many people prefer to purchase fruits which have undergone minimal processing probably due to lack of time and convenience. Fresh-cut fruits are ready-to-eat food, but can be a source of contamination and hence transmission of food-borne diseases such as typhoid and cholera. The contamination of fresh-cut fruits can be caused by the handlers, therefore, this study was carried out to assess the hygienic knowledge and practices of fresh-cut fruit handlers in the New Juaben Municipality in the Eastern Region of Ghana. The handlers studied include those who deal with fruits such as pawpaw, watermelon, and pineapple. The two main instruments used for gathering the data were questionnaires and personal observation. The responses of the handlers were analyzed using SPSS. Most of the respondents work in hygienic premises, have good knowledge of food hygiene, and practice good hygiene especially during packaging of processed fruits. The observation indicated that even though most respondents use gloves and aprons, they do not cover the hair, mouth, and nose, and this could predispose the fruits to contamination. Although, majority of the respondents have waste bins, most (85.4%) of them were hand-operated with only a few (7.3%) having tight cover, and this could invite flies to the premises. Fresh-cut fruit handlers in the New Juaben Municipality should be given periodic education on food hygiene. Keywords: ready-to-eat food, premises, respondents, contamination, food hygiene, minimal processing

Limited research has investigated self-catering university students' food hygiene practices that may increase their vulnerability to food poisoning. This study assessed the practice-related risk factors for food poisoning among 600 self-catering university students. A validated questionnaire was self-administered to collect data about their food hygiene practices in the previous 12 months. Factors associated with the prevalence of food poisoning were determined using logistic regression methods. Analyses showed significant associations of the use of wooden chopping boards and the consumption of unwashed fruits, with the prevalence of food poisoning (

Bu araştırma, hazır yemek hizmeti alan farklı yaş, cinsiyet ve sosyo-ekonomik düzeye sahip bireylerin yeme alışkanlıklarını, yemek tercihlerini, menü seçimlerini, gıda güvenliği ve hijyen bilgilerini ortaya koymak ve hazır yemek hizmetiyle ilgili sorunları giderme konusunda neler yapılabileceğini belirlemek amacıyla gerçekleştirilmiştir. Çalışma neticesinde, hazır yemek hizmeti alan bireylerin günlük öğün düzenlerine, öğün içeriklerine, menü tercihlerine ve özel beslenme alışkanlıklarına yönelik önemli bilgiler elde edilmiş ve kategorik değişkenler arasındaki ilişkiler çoklu uyum analiziyle yorumlanmıştır. Hazır yemek hizmeti alan bireylerin yemeğin hazırlandığı, taşındığı ve hatta servis edildiği mekânların hijyeni konusunda gerekli titizliğe sahip olması ise tüketici bilinçlendirmesi ve gıda güvenliğinin yaygınlaştırılması bakımından umut verici olarak değerlendirilmiştir., This study performed to investigate the eating habits, food or menu preferences of people whose received ready-to-eat service at different age, gender, and socio-economic status, to carried out consumer’s food safety and food hygiene knowledge and also to indicate what can be done to reduce the ready-to-eat service problems. As a result of this study, valuable scientific findings were obtained as daily meal scheme and contents, menu preferences and special dietary habits of people whose received ready-to-eat service and multiple correspondence analysis were applied to find out the relations between categorical variables. The presence of people whose have required sensibility about on hygiene status of food cooking, food transfer and also food service areas evaluated as a promising approach in terms of consumer awareness and food safety dissemination.

Aim and Objectives: To review the relation of COIVD 19 occurrence with non-vegetarian diet Summary: Coronavirus is a viral disease that came from animal species to humans and now, it’s spreading from human to hu-man Many people have believed that the consumption of non-vegetarian food, eggs can cause this infection It was reported as saying that there’s no truth in it It spreads mainly from person to person and eating non-vegetarian food and eggs does not cause coronavirus infections Limited access to fresh foods may lead to increased consumption of highly processed foods, which tend to be high in fats, sugars, and salt Such changes in eating behavior could have a negative effect on the immune system, physical and mental health, and the well-being of individuals globally There are a plethora of questions that arise in the realm of food and eating practices Conclusion: Until now, there is no evidence to indicate that non-veg food can transmit the infection The spread or transmission of the virus through food has not yet been reported All food should be cooked by the basic principles of food hygiene This ap-plies to both vegetarian and to non-vegetarian foods Non-vegetarian foods-meats, fish, poultry, and eggs – should be cooked well before eating Avoiding all raw preparations of fish and eggs must be considered This review emphasizes the myth that is associated with non-veg in relation to COVID-19 © IJCRR

A large number of males and females are engaged in the provision of food in Wadata market. Hand hygiene is the cornerstone of infection prevention (IP). When optimally performed, hand hygiene reduces healthcare-associated infections (HAI), spread and antimicrobial resistance (AMR). Poor compliance with hand hygiene practices remains a challenge for IP practitioners all over the world. More than 250 foodborne diseases are caused by bacteria or parasites. This study was conducted using a descriptive cross-sectional study of 138 respondents in Wadata market. Peer-reviewed and pilot tested questionnaires were employed. The questionnaires were classified into four sections namely-socio - demographic characteristics, knowledge on hand hygiene, attitude towards food hygiene and hygiene practices. Data analysis was done using Epi info a software package for statistical analysis version 23. Majority (40.6%) of the respondents were between the ages of 21-30 years. There were more females (80.6%) food vendors than males. Over 65% of the respondents had education above secondary school; and most of them obtained information on hand hygiene from mass media. Over 62% could define hand hygiene correctly while more than 90% had positive attitude towards hand hygiene. The practice level of the respondents of hand hygiene in this study was poor 42.7%. There was significant association between educational status and knowledge of hand hygiene (p

Background Food safety in the food market is one of the key areas of focus in public health, because it affects people of every age, race, gender, and income level around the world. The local and international food marketing continues to have significant impacts on food safety and health of the public. Food supply chains now cross multiple national borders which increase the internationalization of health risks. This systematic review of literature was, therefore, conducted to identify common public health risks related to food safety issues in the food market. Methods All published and unpublished quantitative, qualitative, and mixed method studies were searched from electronic databases using a three step searching. Analytical framework was developed using the PICo (population, phenomena of interest, and context) method. The methodological quality of the included studies was assessed using mixed methods appraisal tool (MMAT) version 2018. The included full-text articles were qualitatively analyzed using emergent thematic analysis approach to identify key concepts and coded them into related non-mutually exclusive themes. We then synthesized each theme by comparing the discussion and conclusion of the included articles. Emergent themes were identified based on meticulous and systematic reading. Coding and interpreting the data were refined during analysis. Results The analysis of 81 full-text articles resulted in seven common public health risks related with food safety in the food market. Microbial contamination of foods, chemical contamination of foods, food adulteration, misuse of food additives, mislabeling, genetically modified foods (GM foods), and outdated foods or foods past their use-by dates were the identified food safety–related public health risks in the food market. Conclusion This systematic literature review identified common food safety–related public health risks in the food market. The results imply that the local and international food marketing continues to have significant impacts on health of the public. The food market increases internationalization of health risks as the food supply chains cross multiple national borders. Therefore, effective national risk-based food control systems are essential to protect the health and safety of the public. Countries need also assure the safety and quality of their foods entering international trade and ensure that imported foods conform to national requirements.