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Azanaw J, Dagne H, Andualem Z, Adane T. Food Safety Knowledge, Attitude, and Practice of College Students, Ethiopia, 2019: A Cross-Sectional Study. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6686392. [PMID: 33506030 PMCID: PMC7815420 DOI: 10.1155/2021/6686392] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/23/2020] [Accepted: 01/03/2021] [Indexed: 11/21/2022]
Abstract
BACKGROUND Since the dawn of human history, foodborne diseases have been a problem for all societies, and it is an increasing public health issue worldwide. The objective of this study is to examine knowledge, practice, and attitude in food safety among college students in the city Gondar, northwest Ethiopia. METHODS A cross-sectional study was conducted among 430 randomly selected college students in Gondar City, northwest Ethiopia, from October 8 to November 30, 2019. The data was gathered through a self-administered questionnaire. The collected data were checked for completeness, coded manually, and entered into Epi Info version 7, then exported to SPSS version 26 for more data checking, cleaning, and analysis. One-way ANOVA was done for examining sociodemographic variable association with KAP, and Pearson correlation analysis was conducted to measure the association among food safety knowledge, attitude, and practice scores. The p value < 0.05 was considered statistically significant for both tests. RESULTS The number of females was higher among the study participants (65.5%). The mean age of participates was 21.1 ± 9.14 (SD) years. The higher percentage (45.7%) of the participants were students in the second year. The overall scores of the food safety knowledge, attitude, and practices of the respondents were 35.7% (good), 38.0% (good), and 29.1% (positive), respectively. Participants with differences in gender, year of study, and food safety training had a substantial variation in overall food safety knowledge (p value < 0.05). The findings have clearly shown that knowledge of food safety does not directly affect the attitude towards food safety (p value > 0.05). On the other hand, overall food safety practice differed in terms of sex, year of schooling, and knowledge of food safety (p value < 0.05) among participants. Training and knowledge score had significant correlation among respondents (p value < 0.05). CONCLUSION This study revealed that the overall knowledge, practices, and attitude towards food safety among college students were very low. There was a significant association between knowledge and practice while food safety practices were independent with an attitude among the students. Such results indicated that there could be problems with foodborne diseases. Therefore, the findings of this study proposed that strength should be done to improve the existing food safety knowledge, practice, and attitude in college students in addition to their normal education.
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Affiliation(s)
- Jember Azanaw
- Department of Environmental and Occupational Health and Safety Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Henok Dagne
- Department of Environmental and Occupational Health and Safety Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Zewudu Andualem
- Department of Environmental and Occupational Health and Safety Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Tsegaye Adane
- Department of Environmental and Occupational Health and Safety Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
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Grout A, Speakman EM. In-flight transmission of foodborne disease: How can airlines improve? Travel Med Infect Dis 2020; 33:101558. [PMID: 31978609 DOI: 10.1016/j.tmaid.2020.101558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 11/25/2019] [Accepted: 01/16/2020] [Indexed: 10/25/2022]
Abstract
Food contamination during air travel presents unique risks to those affected. Foodborne pathogens can cause serious illness among all on board, and potentially jeopardize flight safety. These risks are likely to increase with current trends of "densification" and a predicted massive expansion of air travel. While aircraft are being equipped with ever newer designs with a focus on efficiency and comfort, regulations remained largely unmodified in terms of basic hygiene requirements. Strict guidelines for food hygiene exist for on-ground food settings and catering kitchens. There is uncertainty about hygiene standards on board commercial aircraft, and little regulatory oversight of what happens to food in-flight. In two hypothetical scenarios we indicate the potential risks associated with poor food handling practice onboard aircraft, with the ultimate aim of bringing aviation food safety in line with on-ground regulations. Changes in cabin design alongside adequate training in safe food handling have the potential to increase public health protection. We urge a review of existing in-flight hygiene protocols to better direct the development of regulation, prevention, and intervention measures for aviation food safety.
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Affiliation(s)
- Andrea Grout
- James Cook University, 1 James Cook Drive, Townsville, QLD, 4814, Australia.
| | - Elizabeth M Speakman
- Edinburgh Napier University, UK; London School of Hygiene & Tropical Medicine, UK.
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Fariba R, Gholamreza JK, Saharnaz N, Ehsan H, Masoud Y. Knowledge, attitude, and practice among food handlers of semi-industrial catering: a cross sectional study at one of the governmental organization in Tehran. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2018; 16:249-256. [PMID: 30728996 PMCID: PMC6277338 DOI: 10.1007/s40201-018-0312-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Accepted: 08/18/2018] [Indexed: 05/12/2023]
Abstract
PURPOSE food handlers have an important role in transmitting pathogens from raw materials to cooked ones. This study was conducted to determine the knowledge, attitude, and practice (KAP) of 95 food handlers on five keys to safer food based on World Health Organization questionnaires in semi-industrial catering in a government office in Tehran. MATERIALS AND METHODS specialists reviewed the validity of questionnaires and reliability was measured using determination of inter rater agreement, relevancy and clarity of each question, and the tool as a whole was evaluated by the content validity method. The Cronbach's alpha and repeatability were measured with intra-cluster correlation through repeated test-piloting after one month. RESULTS In spite of good levels of KAP, lack of knowledge was observed in some items such as cooking thoroughly and keeping food at safe temperatures. All of the participants had good knowledge about washing hands (100% correct answers) and Low level of knowledge with 46.3% correct answers belonged to put cooked meat at room temperature question; in attitude section, 99% of the food handlers were regarded a positive attitude about the cleaning of surface in the kitchen to reduces the risk of illness; a worrying issue is 57% of participants agreed that by looking at foods can distinguish safe and spoiled ones finally 100% of the respondents were considered to have good behavior. Significant relations were found between knowledge and attitude (p < 0.001) and between attitude and practice (p = 0.001). CONCLUSIONS Educational training and creating motivation to promote knowledge and turning it into practice seem necessary.
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Affiliation(s)
- Razeghi Fariba
- Environmental Health Engineering Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Jahed Khaniki Gholamreza
- Environmental Health Engineering Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nedjat Saharnaz
- Epidemiology and Biostatistics Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Haghi Ehsan
- Environmental Health Engineering Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yunesian Masoud
- Environmental Health Engineering Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Akabanda F, Hlortsi EH, Owusu-Kwarteng J. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana. BMC Public Health 2017; 17:40. [PMID: 28061850 PMCID: PMC5219779 DOI: 10.1186/s12889-016-3986-9] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Accepted: 12/22/2016] [Indexed: 12/05/2022] Open
Abstract
Background In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. Methods The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235) institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i) demographic characteristics, (ii) employees’ work satisfaction, (iii) knowledge on food safety, (iv) attitudes towards food safety and (v) food hygiene practices. Results Majority of the food-handlers were between 41–50 years (39.1%). Female respondents were (76.6%). In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers), using gloves (77.9%), proper cleaning of the instruments/utensils (86.4%) and detergent use (72.8%). On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models showed statistically significant differences (p < 0.05), for models in which the explanatory variable was the level of education. Conclusions In generally, the institutional food-handlers have satisfactory knowledge in food safety but this does not translate into strict hygienic practices during processing and handling food products.
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Affiliation(s)
- Fortune Akabanda
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P. O. Box 24, Navrongo Campus, Ghana.
| | - Eli Hope Hlortsi
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P. O. Box 24, Navrongo Campus, Ghana
| | - James Owusu-Kwarteng
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P. O. Box 24, Navrongo Campus, Ghana
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Worsfold D, Worsfold P. Increasing HACCP awareness: a training intervention for caterers. ACTA ACUST UNITED AC 2016; 125:129-35. [PMID: 15920927 DOI: 10.1177/146642400512500317] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The European Union Food Hygiene Regulations, which will apply to member states from 2005/06, will replace the existing body of food hygiene legislation with more modern, risk-based requirements. Food businesses (except those in primary production) will be required to put in place food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles. In the UK, the Food Standards Agency (FSA) has set itself the target of reducing foodborne disease by 20% by 2006. It plans to do this by improving food safety through the food chain and has formulated an action plan for the catering industry which includes training, provision of guidance materials, business support and monitoring. In Wales, the FSA and the Welsh Development Agency have jointly funded local authorities to raise the HACCP awareness of caterers. This paper reviews the approach used to raise HACCP awareness by the Local Authorities South East Wales Food Group. The Group commissioned the design, delivery and evaluation of a Hygiene and HACCP training course for caterers. Questionnaires were used to evaluate caterers’ knowledge and perceptions of, and attitudes towards, hygiene and HACCP before, during and after training. A final questionnaire was mailed out to participants several months after the training course had finished. The results show that prior to training, the understanding of HACCP, hazards, risk and risk management was low. The results also show that caterers were not hostile to this system of food hygiene management. Following training, participants showed a greater awareness of HACCP but their perceptions of risk were still low. Some participants claimed to have implemented the HACCP system in their business following training. Many caterers believed that additional assistance would be required to help them proceed with HACCP implementation.
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Affiliation(s)
- Denise Worsfold
- Food Research and Consultancy Unit, Western Avenue, Cardiff, Wales.
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McMullan R, Edwards PJ, Kelly MJ, Millar BC, Rooney PJ, Moore JE. Food-poisoning and commercial air travel. Travel Med Infect Dis 2007; 5:276-86. [PMID: 17870632 DOI: 10.1016/j.tmaid.2007.06.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2007] [Accepted: 06/07/2007] [Indexed: 11/30/2022]
Abstract
With the introduction of budget airlines and greater competitiveness amongst all airlines, air travel has now become an extremely popular form of travel, presenting its own unique set of risks from food poisoning. Foodborne illness associated with air travel is quite uncommon in the modern era. However, when it occurs, it may have serious implications for passengers and when crew are affected, has the potential to threaten safety. Quality, safe, in-flight catering relies on high standards of food preparation and storage; this applies at the airport kitchens (or at subcontractors' facilities), on the aircraft and in the transportation vehicles which carry the food from the ground source to the aircraft. This is especially challenging in certain countries. Several foodborne outbreaks have been recorded by the airline industry as a result of a number of different failures of these systems. These have provided an opportunity to learn from past mistakes and current practice has, therefore, reached such a standard so as to minimise risk of failures of this kind. This review examines: (i) the origin of food safety in modern commercial aviation; (ii) outbreaks which have occurred previously relating to aviation travel; (iii) the microbiological quality of food and water on board commercial aircraft; and (iv) how Hazard Analysis Critical Control Points may be employed to maintain food safety in aviation travel.
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Affiliation(s)
- R McMullan
- Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital, Lisburn Road, Belfast BT9 7AD, Northern Ireland, UK
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Cenci-Goga BT, Ortenzi R, Bartocci E, Codega de Oliveira A, Clementi F, Vizzani A. Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant. Foodborne Pathog Dis 2005; 2:138-45. [PMID: 15992308 DOI: 10.1089/fpd.2005.2.138] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A study was conducted to evaluate the microbiological quality, including total mesophilic counts and markers of bacteriological hygiene, as indicator of food safety of three categories of the most consumed meals in a university restaurant, before and after implementation of the HACCP system and personnel training. Cold gastronomy products, cooked warm-served products, and cooked cold-served products were tested for bacterial contamination. Throughout the experiment, 894 samples were examined for total counts of aerobic bacteria, counts of indicator organisms (coliform organisms and Escherichia coli) and pathogens (Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria monocytogenes). Implementation of the HACCP system, together with training in personnel hygiene, good manufacturing practices, and cleaning and sanitation procedures, resulted in lower aerobic plate counts and a lower incidence of S. aureus, coliform organisms, E. coli, and B. cereus, whereas Salmonella spp. and L. monocytogenes were not found in all samples studied. The microbial results of this study demonstrate that personnel training together with HACCP application contributed to improve the food safety of meals served in the restaurant studied.
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Affiliation(s)
- B T Cenci-Goga
- Dipartimento di Scienze Biopatologiche e Igiene delle Produzioni Animali e Alimenti, Facoltà di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, Italy.
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Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox? Food Control 1999. [DOI: 10.1016/s0956-7135(99)00008-0] [Citation(s) in RCA: 84] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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