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Al-Asmari F, Ismail AI. Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia. Ital J Food Saf 2023; 12:10716. [PMID: 37064517 PMCID: PMC10102962 DOI: 10.4081/ijfs.2023.10716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 01/16/2023] [Indexed: 04/18/2023] Open
Abstract
Foodborne illnesses are responsible for about half a million deaths annually, of which 30% occur among kids. This study aimed to assess the current food safety knowledge and practice level of Saudi women in Al-Ahsa region, Saudi Arabia. A cross-sectional study was conducted through personal interviews among 239 Saudi women. The questionnaire consisted of close-ended questions covering different aspects of food safety knowledge and practices at home and during shopping. Descriptive analyses were used to identify the level of participant's awareness, and the scores were shown in three categories (good - fair - poor) based on their food safety knowledge and practice awareness. The effect of socio-demographic characteristics and their correlation to food safety knowledge and practices was conducted using Chisquare analysis. The results about food safety knowledge showed that around 50% of participants achieved a good score, and 37.5% achieved a fair score, while 12.5% achieved a poor score. In comparison, the participants achieved 75% good score, whereas 12.5% achieved both fair and poor in food safety practices. The results also highlighted a significant correlation (P<0.05) between level of food safety knowledge, practices of participants and their age, marital status, work status, and educational level, while there's no correlation with their family size and total income. Although, the overall result showed good level in food safety knowledge and slightly less in food safety practices among Saudi women living in Al-Ahsa region, continuous education, training, awareness, and motivation are highly recommended to improve women's knowledge and practices to higher levels.
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Affiliation(s)
- Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Hofuf, Saudi Arabia
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Al-Hofuf, Saudi Arabia. +966135895747.
| | - Ahmed I.H. Ismail
- Department of Agribusiness and Consumer Sciences, College of Agriculture and Food Sciences, King Faisal University, Al-Hofuf, Saudi Arabia
- Rural Community and Agric. Extension Department, College of Agriculture, Ain Shams University, Egypt
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2
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Liang D, Wu F, Zhou D, Tan B, Chen T. Commercial probiotic products in public health: current status and potential limitations. Crit Rev Food Sci Nutr 2023; 64:6455-6476. [PMID: 36688290 DOI: 10.1080/10408398.2023.2169858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Consumption of commercial probiotics for health improvement and disease treatment has increased in popularity among the public in recent years. The local shops and pharmacies are brimming with various probiotic products such as probiotic food, dietary supplement and pharmaceuticals that herald a range of health benefits, from nutraceutical benefits to pharmaceutical effects. However, although the probiotic market is expanding rapidly, there is increasing evidence challenging it. Emerging insights from microbiome research and public health demonstrate several potential limitations of the natural properties, regulatory frameworks, and market consequences of commercial probiotics. In this review, we highlight the potential safety and performance issues of the natural properties of commercial probiotics, from the genetic level to trait characteristics and probiotic properties and further to the probiotic-host interaction. Besides, the diverse regulatory frameworks and confusing probiotic guidelines worldwide have led to product consequences such as pathogenic contamination, overstated claims, inaccurate labeling and counterfeit trademarks for probiotic products. Here, we propose a plethora of available methods and strategies related to strain selection and modification, safety and efficacy assessment, and some recommendations for regulatory agencies to address these limitations to guarantee sustainability and progress in the probiotic industry and improve long-term public health and development.
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Affiliation(s)
- Dingfa Liang
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
- Queen Mary School, Nanchang University, Nanchang, China
| | - Fei Wu
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
| | - Dexi Zhou
- National Engineering Research Centre for Bioengineering Drugs and Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, China
| | - Buzhen Tan
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
| | - Tingtao Chen
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
- National Engineering Research Centre for Bioengineering Drugs and Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, China
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Odetokun IA, Afolaranmi ZM, Nuhu AA, Borokinni BO, Ghali-Mohammed I, Cisse H, Alhaji NB. Knowledge and self-reported food safety practices among meat consumers in Ilorin, Nigeria. DIALOGUES IN HEALTH 2022; 1:100039. [PMID: 38515916 PMCID: PMC10953869 DOI: 10.1016/j.dialog.2022.100039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 08/19/2022] [Accepted: 08/19/2022] [Indexed: 03/23/2024]
Abstract
As an imperative source of protein to man, meat could also serve as a source of infections when processed poorly. This research studied consumers' knowledge and self-reported food safety practices among 869 meat consumers of different socioeconomic statuses. We summarized the data obtained using descriptive and inferential statistics. Two outcome variables were developed to determine satisfactory knowledge and practices. The knowledge and practice scores were determined through a numeric scoring system based on the respondents' correct responses to knowledge and practices questions. These outcome variables were further categorized into binary variables based on a cut-off point (mean + 1 SD of the scores) with scores greater and lower than the cut-off points considered satisfactory (acceptable/appropriate) and unsatisfactory, respectively. The respondents are predominantly female (54.9%) within the age range of 19-25 years (54.2%) and were unmarried (71.1%). Less than half (46.4% and 40.0%) of the respondents have adequate knowledge and practice levels of food safety. Most meat consumers have identified various challenges to food safety and hazards related to unsafe food safety practices. Important socioeconomic variables of the meat consumers such as occupation, age, and marital status, were significantly (p < 0.05) associated with food safety knowledge. Meat consumers with higher age categories and educational levels were more likely to have good food safety knowledge than those of the 15-18 years age category and primary educational level, respectively. Respondents with higher levels of education were more likely to demonstrate satisfactory food safety practices than those of primary education status, while males (OR = 1.34; 95% CI: 1.02, 1.76; p = 0.043) were significantly more likely to report satisfactory food safety practices. In conclusion, this study emphasized the need for an improvement in consumers' food safety practices.
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Affiliation(s)
- Ismail A. Odetokun
- Department of Veterinary Public Health and Preventive Medicine, University of Ilorin, Ilorin, Nigeria
| | - Zainab Mercy Afolaranmi
- Department of Veterinary Public Health and Preventive Medicine, University of Ilorin, Ilorin, Nigeria
| | - Aliyu A. Nuhu
- London School of Hygiene and Tropical Medicine, London, UK
| | - Baasim O. Borokinni
- Department of Veterinary Public Health and Preventive Medicine, University of Ilorin, Ilorin, Nigeria
| | - Ibraheem Ghali-Mohammed
- Department of Veterinary Public Health and Preventive Medicine, University of Ilorin, Ilorin, Nigeria
| | - Hama Cisse
- Laboratory of Applied Biochemistry and Immunology, University Joseph Ki-ZERBO, Burkina Faso
| | - Nma Bida Alhaji
- Public Health and Epidemiology Department, Niger State Ministry of Livestock and Fisheries, Bosso, Minna, Nigeria
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A Multimethod Study on Kitchen Hygiene, Consumer Knowledge and Food Handling Practices at Home. Processes (Basel) 2022. [DOI: 10.3390/pr10102104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to identify consumers’ food safety knowledge, practices, and hygiene status in the observed home kitchens. The results provide the starting point for evaluating progress or regression in this area compared to the past statewide study. Food safety knowledge was analyzed among 380 consumers with an online questionnaire. Additionally, 16 consumers were observed during their preparation of specified foods. The hygiene conditions in the kitchens were microbiologically examined using contact agar plates, while the cleaning adequacy was determined by measuring the ATP bioluminescence. A lack of knowledge on certain topics regarding food safety was established; the consumers aged from 36 to 55 in general and women demonstrated the highest level of knowledge. In some cases, the observed consumers did not take proper action when preparing the food. Increased total bacteria, coliform bacteria, and Escherichia coli counts were detected in 12.7% of the consumers’ kitchens observed here. Eighty-three (74.1%) out of 112 surfaces examined with either hygiene test sheets or ATP swabs met the standards and were adequately or acceptably cleaned. The kitchen surfaces exceeded the recommended limits for 25% of consumers. Statistical differences in RLU and TCC levels on surfaces between older and younger consumers were not observed, although all (25%) inadequately cleaned kitchens belonged to older consumers. The greatest emphasis has to be put on the cleaning of home kitchens and personal hygiene. Even though consumers have some knowledge on food safety, they often fail to put that knowledge into daily practice.
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Hygiene and Food Safety Habits among Slovenian Mountaineers. Processes (Basel) 2022. [DOI: 10.3390/pr10091856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The study provides a deeper insight into Slovenian mountaineers’ and excursionists’ habits regarding food safety knowledge, food handling practices, and hygiene on expeditions. The objective of the study is to identify gaps in food safety knowledge and food handling practice at home and during mountaineers’ activities. Data were collected using an anonymous online questionnaire (n = 330) and eight semi-structured interviews. The research participants take most of their food with them when they set off, mountaineers more often than excursionists (p < 0.05, p = 0,000). Few interviewees indicated that it is important to them that food is safe while consuming it. Almost 90% of mountaineers and excursionists believe they can identify food safety by smell and taste. Significantly more mountaineers prioritise food enjoyment over hygiene compared to excursionists (p < 0.05, p = 0.001). Mountaineers also feel that they are more resistant to foodborne diseases and are much less concerned about foodborne disease than excursionists (p < 0.05, p = 0.011). The respondents highlighted the need for the Alpine Association of Slovenia to organise food safety education for its members. The greatest emphasis has to be put on food safety education material that has to be put in general training programme for mountaineers. Informing mountaineers and excursionists about food safety requirements needs to be improved with target strategy.
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Tomaszewska M, Bilska B, Kołożyn-Krajewska D. The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19138144. [PMID: 35805802 PMCID: PMC9266427 DOI: 10.3390/ijerph19138144] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/29/2022] [Accepted: 07/01/2022] [Indexed: 02/04/2023]
Abstract
Food waste in households is a consequence of the accumulation of improper practices employed by consumers when dealing with food. The survey estimated the impact of practices of Polish respondents, in the context of selected food safety and hygiene issues, on throwing away food due to spoilage. The survey was conducted in 2019, in a random quota-based, nationwide sample of 1115 respondents 18 years old and older. Synthetic indicators (SI) were created to assess the knowledge and practices of Polish adult respondents concerning selected areas of food management and the frequency of throwing food away. Most food products were not thrown away at all or were thrown away occasionally. Regression analysis revealed that the frequency of throwing food away was to the greatest extent related to food spoilage (β = 0.223). Among the five areas of Polish respondents’ practices covered by the analysis, the most conducive to wasting food due to spoilage were improper proceedings with food after bringing it home (β = 0.135; p = 0.000), a failure to ensure proper food storage conditions (β = 0.066; p = 0.030), or inappropriate proceedings with uneaten meals, excluding the food plate (β = 0.066; p = 0.029). To reduce food waste in Polish households, drawing the attention of consumers to the conditions of food storage at home seems appropriate. It is also vital to convince them to use freezing of uneaten food as an effective method of extending the life of food products.
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Jovanovic J, Djekic I, Smigic N, Tomic N, Rajkovic A. Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Ali S, Chen X, Ajmal Shah M, Ali M, Zareef M, Arslan M, Ahmad S, Jiao T, Li H, Chen Q. The avenue of fruit wastes to worth for synthesis of silver and gold nanoparticles and their antimicrobial application against foodborne pathogens: A review. Food Chem 2021; 359:129912. [PMID: 33934027 DOI: 10.1016/j.foodchem.2021.129912] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 03/07/2021] [Accepted: 04/18/2021] [Indexed: 01/29/2023]
Abstract
The emerging fruit wastes valorization tactic is a strategy for minimizing the dependence on toxic solvents and chemicals commonly used in the preparation of nanoparticles (NPs). Furthermore, the NPs have exhibited promising antimicrobial applications against foodborne pathogens. Hence, a timely review of this topic is in demand to provide a clear insight into the subject. In this article, the synthesis of silver and gold NPs from fruit wastes and their antimicrobial application against foodborne pathogens are reviewed. The extraction method, mechanism of NPs formation and influences of various experimental parameters on the shape and size of the NPs are described. In the second part of the article, antimicrobial activities against foodborne pathogens regarding the nature, optimum composition, surface structure, synergism and morphology of the NPs are reviewed. Furthermore, challenges and future trends related to the synthesis and antimicrobial application of fruit wastes-mediated NPs are discussed.
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Affiliation(s)
- Shujat Ali
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Electrical and Electronic Engineering, Wenzhou University, Wenzhou 325035, PR China
| | - Xiaojing Chen
- College of Electrical and Electronic Engineering, Wenzhou University, Wenzhou 325035, PR China
| | - Muhammad Ajmal Shah
- Department of Pharmacognosy, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Mumtaz Ali
- Department of Chemistry, University of Malakand, Khyber Pakhtunkhwa-18800, Pakistan
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Shujaat Ahmad
- Department of Pharmacy, Shaheed Benazir Bhutto University Sheringal, Dir (Upper), Khyber Pakhtunkhwa, Pakistan
| | - Tianhui Jiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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9
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Han JW, Zuo M, Zhu WY, Zuo JH, Lü EL, Yang XT. A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.066] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Ovca A, Škufca T, Jevšnik M. Temperatures and storage conditions in domestic refrigerators - Slovenian scenario. Food Control 2020; 123:107715. [PMID: 33100596 PMCID: PMC7571380 DOI: 10.1016/j.foodcont.2020.107715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/16/2020] [Accepted: 10/17/2020] [Indexed: 11/16/2022]
Abstract
Cold chain maintaining is least stable at its end, where domestic storage often represents one of the most critical links because of storage time and inappropriate temperatures, increasing the risk of food-borne outbreaks in domestic households. Considering the time-temperature profile of refrigerators as a food safety indicator, the purpose of this study is to gain insight into refrigeration temperatures in parallel with refrigerator and household characteristics that could potentially influence the refrigeration temperatures. During a 24 h period in 15-min intervals, internal temperature of the test product, refrigerator air and ambient air temperatures were measured with one penetration and two air probes coupled with a data logger. The internal temperature of the test product was measured with pre-prepared “Karlsruhe Test Material”, which had thermal properties similar to those of lean beef. Refrigerator and household characteristics were collected with a predefined observational sheet and short, structured questionnaire. In total, 50 households and their refrigerators were included. Gaps related to the cold storage and cross-contamination were observed. Temperature displays were present in 16% while control thermometers were not observed at all; 20% of the refrigerators enabled 24 h average internal temperature lower than 4 °C, 30% between 4 and 6 °C and 50% over 6 °C. Refrigerator age, type and load were observed but had no significant impact, which suggests thermostat setting as a key factor influencing refrigerator temperatures. Food distribution inside refrigerators was related to the refrigerator load with significant risk for cross-contamination in overpacked refrigerators. High temperatures combined with a non-systematic distribution of food in the refrigerator, expired dates of durability, and non-systematic cleaning strategies allow favourable preconditions for food infections occurring at the end of the food supply chain. Tailored acceleration of existing food safety messages could and should help consumers to minimise food safety risks, improve food quality, and reduce food wastage. Gaps related to the cold storage and cross-contamination were observed. One third of refrigerators provided recommended temperatures. Temperature displays present in 16% while control thermometers not observed at all.
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Affiliation(s)
- Andrej Ovca
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
| | - Tina Škufca
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
| | - Mojca Jevšnik
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
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Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign. Eur J Investig Health Psychol Educ 2020; 10:859-875. [PMID: 34542516 PMCID: PMC8314301 DOI: 10.3390/ejihpe10030062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 11/17/2022] Open
Abstract
This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Consumers viewed a subset of concepts and scored how useful the concept was in remembering to throw away RTE foods that were stored too long. Regression analysis determined which combinations of message attributes were most likely to result in using the information to throw out foods, which could help prevent foodborne illness. Findings showed that for this type of information, a graphic is a critical element for the printed schematic. The slogan (i.e., a short statement similar to a jingle or tag-line in a commercial) may be important to consumers, but the icon was not important.
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12
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Consumption, knowledge, and food safety practices of Brazilian seafood consumers. Food Res Int 2020; 132:109084. [DOI: 10.1016/j.foodres.2020.109084] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 02/02/2020] [Accepted: 02/05/2020] [Indexed: 12/18/2022]
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Tomaszewska M, Bilska B, Kołożyn-Krajewska D. Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E2074. [PMID: 32245043 PMCID: PMC7142825 DOI: 10.3390/ijerph17062074] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 11/16/2022]
Abstract
The objective of this paper is to evaluate the knowledge and practices of Polish consumers in terms of broadly defined hygiene on food preparation at home. The consequence of improper food handling may be a faster rate of food spoilage. A specially designed questionnaire was used. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Segmentation (cluster analysis) of respondents differing in their practice and knowledge of meal preparation and personal hygiene was carried out. Several areas were diagnosed in which the respondents' knowledge and practice were insufficient, such as storage of food products, inappropriate conduct of the thawing process, and heating of dishes. It was found that the best practice and knowledge of the issues discussed were characteristic of unemployed women over 35 years of age (cluster D). They offen gave answers that were significantly different (p < 0.05) from those given by the other clusters. The most limited knowledge and the worst practices were characteristic of mainly men with elementary and secondary education who are a part of the labor force (cluster E and A). The segmentation provided valuable information which indicates that educational programs on food safety need to be further strengthened.
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Affiliation(s)
- Marzena Tomaszewska
- Warsaw University of Life Sciences – SGGW, Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, 159C Nowoursynowska St., 02-776 Warsaw, Poland; (B.B.); (D.K.-K.)
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Food safety education attitude and practice among health professionals in China, Peru, and the U.S. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106945] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Thaivalappil A, Young I, Paco C, Jeyapalan A, Papadopoulos A. Food safety and the older consumer: A systematic review and meta-regression of their knowledge and practices at home. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106782] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Ko WH. Observed Food Safety and Sanitation Behavior for Chinese Culinary Cooking. Foodborne Pathog Dis 2019; 17:262-268. [PMID: 31821025 DOI: 10.1089/fpd.2019.2717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The purpose of this study is to develop a Chinese culinary food safety and sanitation behavior scale that can be used in industry auditing, inspection, and training, as well as in school education. This study first observed food safety and sanitation behaviors in the order of cleaning, cutting, and cooking procedures according to the standards of Chinese culinary cooking. According to the observation results, for the cleaning component, alcohol disinfection after cleaning utensils and hands, the utensil cleaning sequence, the placing of cutting boards, the cleanliness of articles and water tanks, and other cross-contamination actions, as well as the complete removal of gills and scales of fish in fish handling, received lower scores. In terms of cutting, cutting sequences for various ingredients, the three-stage egg knocking sequence, the cleaning actions after each action, and the action of cleaning the knife and cutting board again were not performed properly. In the cooking step, the cross-contamination of cutting raw and cooked food, the placing of finished products, plate decorations, and the cross-contamination of not wearing gloves when contacting cooked food and tasting the food were still major problems. Finally, the cleanliness of the working area still needs improvement in all processing.
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Affiliation(s)
- Wen-Hwa Ko
- Department of Restaurant, Hotel and Institutional Management, Fu-Jen University, New Taipei City, Taiwan
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17
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Ruby GE, Ungku Zainal Abidin UF, Lihan S, Jambari NN, Radu S. A cross sectional study on food safety knowledge among adult consumers. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.045] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Akbar A, Sadiq MB, Ali I, Muhammad N, Rehman Z, Khan MN, Muhammad J, Khan SA, Rehman FU, Anal AK. Synthesis and antimicrobial activity of zinc oxide nanoparticles against foodborne pathogens Salmonella typhimurium and Staphylococcus aureus. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2018.11.005] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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19
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Feng Y, Bruhn CM. Motivators and Barriers to Cooking and Refrigerator Thermometer Use among Consumers and Food Workers: A Review. J Food Prot 2019; 82:128-150. [PMID: 30702936 DOI: 10.4315/0362-028x.jfp-18-245] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Temperature control prevents the rapid growth of foodborne pathogens during food storage and assures adequate heating to destroy pathogens prior to consumption. The use of thermometers is a recognized best practice among consumer and food worker guidelines; however, compliance with this recommendation is quite low. Eighty-five studies from the past 21 years were reviewed and an analyzed for the knowledge, attitudes, and behaviors associated with thermometer use and the motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers. Barriers to thermometer were categorized into two major groups: "the belief that a thermometer is not necessary" and "the difficulty of selecting and using a thermometer." Each group has its unique aspects. Four barriers were recognized in the "not necessary" group: (i) preference for alternative techniques, (ii) mainstream media and food professionals seldom serve as role models and often negate the need for food thermometers, (iii) limited awareness of potential health issues associated with current practices, and (iv) limited knowledge and awareness related to thermometer usage for specific food groups. Six barriers were recognized in the "difficult to select and use" group: (i) difficulties in selecting the type of food thermometers, (ii) availability of food thermometers, (iii) lack of skills related to the usage of food thermometers, (iv) limited knowledge related to endpoint temperatures, (v) inability to calibrate food thermometers, and (vi) lack of knowledge about food thermometer cleaning and sanitation. These findings will facilitate the development and adoption of effective strategies to increase thermometer use and increase food safety education efficacy with a positive impact on public health.
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Affiliation(s)
- Yaohua Feng
- 1 Department of Food Science, Purdue University, West Lafayette, Indiana 47907 (ORCID: http://orcid.org/0000-0003-3012-1930 )
| | - Christine M Bruhn
- 2 Department of Food Science and Technology, University of California, Davis, California 95616, USA
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Fink R, Okanovič D, Dražič G, Abram A, Oder M, Jevšnik M, Bohinc K. Bacterial adhesion capacity on food service contact surfaces. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2017; 27:169-178. [PMID: 28347157 DOI: 10.1080/09603123.2017.1310188] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aim of this study was to analyse the adhesion of E. coli, P. aeruginosa and S. aureus on food contact materials, such as polyethylene terephthalate, silicone, aluminium, Teflon and glass. Surface roughness, streaming potential and contact angle were measured. Bacterial properties by contact angle and specific charge density were characterised. The bacterial adhesion analysis using staining method and scanning electron microscopy showed the lowest adhesion on smooth aluminium and hydrophobic Teflon for most of the bacteria. However, our study indicates that hydrophobic bacteria with high specific charge density attach to those surfaces more intensively. In food services, safety could be increased by selecting material with low adhesion to prevent cross contamination.
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Affiliation(s)
- Rok Fink
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Denis Okanovič
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Goran Dražič
- b Department for Materials Chemistry , National Institute of Chemistry Slovenia , Ljubljana , Slovenia
| | - Anže Abram
- c Department for Nanostructured Materials , Jozef Stefan Institute , Ljubljana , Slovenia
| | - Martina Oder
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Mojca Jevšnik
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
| | - Klemen Bohinc
- a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia
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Park HR, Kim HM, Lee Y, Jeong SY, Lim YS. Sanitation management of cooks in childcare centers in South Korea according to working duration and the type of childcare center: Importance-Performance Analysis. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.057] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Kirschner MRC, Rippel T, Ternus R, Duarte GW, Riella HG, Dal Magro J, Mello JMM, Silva LL, Fiori MA. Antibacterial polyamide obtained by the incorporation of glass microparticles doped with ionic zinc and by zinc oxide nanoparticle: Evaluation withSalmonella typhimuriumandStaphylococcus aureus. J Appl Polym Sci 2017. [DOI: 10.1002/app.45005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- M. R. C. Kirschner
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - T. Rippel
- Chemical Engineering Department; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - R. Ternus
- Chemical Engineering Department; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - G. W. Duarte
- Post-Graduation Program in Chemical Engineering; Universidade Federal de Santa Catarina (UFSC); Florianópolis SC Brazil
| | - H. G. Riella
- Post-Graduation Program in Chemical Engineering; Universidade Federal de Santa Catarina (UFSC); Florianópolis SC Brazil
| | - J. Dal Magro
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - J. M. M. Mello
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
- Post-Graduation Program in Technology and Management of the Innovation; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - L. L. Silva
- Post-Graduation Program in Technology and Management of the Innovation; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - M. A. Fiori
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
- Post-Graduation Program in Technology and Management of the Innovation; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
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Aisha A, Baboucarr J, Fatima AD, Sharifa AM, Feryal AS. An overview of food safety knowledge and practices in selected schools in the city of Al Ain, United Arab Emirates. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajmr2016.7917] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Raposo A, Carrascosa C, Pérez E, Saavedra P, Sanjuán E, Millán R. Vending machines: Food safety and quality assessment focused on food handlers and the variables involved in the industry. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.052] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ovca A, Jevšnik M, Raspor P. Food safety awareness, knowledge and practices among students in Slovenia. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.036] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.065] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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