1
|
Moges M, Rodland EK, Argaw A. Ethiopian Street Foods: Working Conditions and Governance Perspectives. A Qualitative Study. ENVIRONMENTAL HEALTH INSIGHTS 2024; 18:11786302241241414. [PMID: 38525296 PMCID: PMC10958792 DOI: 10.1177/11786302241241414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 03/07/2024] [Indexed: 03/26/2024]
Abstract
Introduction Street foods are foods and beverages as either ready for direct consumption or minimally processed, prepared, and/or sold by vendors and handlers. The objective of this study was to explore the condition and governance of street foods in Ethiopia. Method A qualitative exploratory study was employed from December 2022 to January 2023 in Addis Ababa, Hawassa, Dire Dawa, and Jimma, cities of Ethiopia. Twelve respondents comprised key informants from selected governmental sectors were interviewed. The purposive sampling method was used to recruit study participants. The number of participants interviewed was determined by the information saturation criterion, and data were collected at the interviewee's offices. Data were collected by using key informant interview technique and audio recorded. An interview guide was used to facilitate interviews and thematic analysis was employed. The Overall data management process was conducted using Atlas-ti V 8 software. Result The result revealed there were 4 thematic areas these were street food vendors and vending process, policy content and implementation, integration and coordination of sectors, and the way forward. The street food vendors prepared their food in an insanitary manner, absence of common working places for the vendors, lack of due emphasis for the street food vendors in the national food and nutrition policy, lack of formalization and legalization of street food vendors, poor coordination among sectors and institutions work on street food governance, and weakness on the implementation of rules and regulations in controlling street food vendors were the prominent gaps that were identified in the policy. Conclusion Though Ethiopia has a national food and nutrition policy, the policy doesn't adequately address the street food vending sector. Besides, it is not well communicated to the implementers resulting in poor policy implementation. Quantifying socio-economic benefits of street food vending activities in Ethiopia needs further investigation.
Collapse
Affiliation(s)
- Mathewos Moges
- Environmental Health Science and Technology Department, Jimma University, Jimma, Ethiopia
| | | | - Ambelu Argaw
- Division of Water and Health, Ethiopian Institute of Water Resources, Addis Abeba University, Addis Ababa, Ethiopia
| |
Collapse
|
2
|
Conway A, Ehuwa O, Manning M, Maye A, Moran F, Jaiswal AK, Jaiswal S. Evaluation of irish consumers' knowledge of salmonellosis and food-handling practices. J Verbrauch Lebensm 2022; 18:43-55. [PMID: 36349285 PMCID: PMC9632589 DOI: 10.1007/s00003-022-01405-w] [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: 12/21/2021] [Revised: 09/26/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022]
Abstract
Salmonella is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. Salmonella is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers' food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey titled "Evaluation of Knowledge and Food-handling practices of Irish Consumers" from July to November 2020 and generated a total of 1916 responses. Results indicated that 79.9% of the studied Irish population had a good knowledge of salmonellosis and risk perception related to food handling practices. Knowledge of cross-contamination, hygienic practices and pathogens associated with poultry were also considered high. However, knowledge of meat handling was low at 44.9%. It was also observed that age, gender, marital status, gross annual income, and nationality were influential factors regarding the food safety knowledge of consumers, while age, marital status and gender indicated significant differences regarding awareness of correct food hygiene practices.
Collapse
Affiliation(s)
- Ann Conway
- grid.497880.aSchool of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
- grid.497880.aEnvironmental Sustainability and Health Institute, Technological University Dublin - City Campus, D07 H6K8 Grangegorman, Dublin, Ireland
| | - Olugbenga Ehuwa
- grid.497880.aSchool of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Meabh Manning
- grid.497880.aSchool of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Aine Maye
- grid.497880.aSchool of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Fintan Moran
- grid.497880.aSchool of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Amit K. Jaiswal
- grid.497880.aSchool of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
- grid.497880.aEnvironmental Sustainability and Health Institute, Technological University Dublin - City Campus, D07 H6K8 Grangegorman, Dublin, Ireland
| | - Swarna Jaiswal
- grid.497880.aSchool of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
- grid.497880.aEnvironmental Sustainability and Health Institute, Technological University Dublin - City Campus, D07 H6K8 Grangegorman, Dublin, Ireland
| |
Collapse
|
3
|
A linkage of personal, food, and environmental hygiene to presence of E. coli in Warmindo Food Stall. GACETA SANITARIA 2021; 35 Suppl 2:S107-S111. [PMID: 34929789 DOI: 10.1016/j.gaceta.2021.10.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 07/30/2021] [Indexed: 11/23/2022]
Abstract
OBJECTIVE This study aims to identify pathogenic microbes of foods served by Warmindo and to assess the relationship of environmental sanitation, which is facilities and food, also personal hygiene factors to presence of E. coli. METHODS This study utilizes a cross section design, data sheet is provided consisting questionnaire and observation results. Chromocult Coliform Agar (CCA) is applied to know positive E. coli contamination. RESULTS Based on the chi-square analysis, relationship between food sanitation and the presence of E. coli (p=0.03), facilities sanitation (p=0.077), and personal hygiene that there is a significant relationship between hygienic behavior and the presence of E. coli (p=0.046). The laboratory test results show 6 (9.1%) from 33 food samples from Warmindo positive contaminated with E. coli. No meaningful differences between re-heating and direct-cooking food. CONCLUSIONS There is a relationship between food sanitation, facilities sanitation, and hygienic behavior with Escherichia coli contamination in food sold at Warmindo.
Collapse
|
4
|
Okpala COR, Korzeniowska M. Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1938600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| |
Collapse
|
5
|
Oladipo‐Adekeye OT, Tabit FT. The food safety knowledge of street food vendors and the sanitary compliance of their vending facilities, Johannesburg, South Africa. J Food Saf 2021. [DOI: 10.1111/jfs.12908] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Frederick Tawi Tabit
- Department of Life and Consumer Sciences University of South Africa Roodepoort South Africa
| |
Collapse
|
6
|
Malavi DN, Abong’ GO, Muzhingi T. Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya. Food Control 2021; 119:107500. [PMID: 33390669 PMCID: PMC7607239 DOI: 10.1016/j.foodcont.2020.107500] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) purée processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP purée processing in Kenya. Pre- and post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples (n = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant (p < 0.05) improvement in overall food safety knowledge and practices of food handlers after the training. Poor knowledge scores were exhibited on aspects of cross-contamination, cleaning, and sanitation but these significantly (p < 0.05) improved after the training. Similarly, microbial counts on food equipment surfaces, installations, personnel hands, and in the final product (OFSP purée) significantly (p < 0.05) declined to acceptable levels after the food safety training. Total counts, yeasts and molds, S. aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP purée were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. The findings from this study indicate food safety training as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided.
Collapse
Affiliation(s)
- Derick Nyabera Malavi
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box, 29053-00625, Kangemi, Kenya
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Centre (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O Box, 25171-00603, Nairobi, Kenya
- Food Chemistry and Technology Research Centre, Department of Environmental Technology, Food Technology, and Molecular Biotechnology, Ghent University Global Campus, 119-5, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea
- Corresponding author. Food Chemistry and Technology Research Centre, Department of Environmental Technology, Food Technology, and Molecular Biotechnology, Ghent University Global Campus, 119-5, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea.
| | - George Ooko Abong’
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box, 29053-00625, Kangemi, Kenya
| | - Tawanda Muzhingi
- Food and Nutritional Evaluation Laboratory (FANEL), International Potato Centre (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O Box, 25171-00603, Nairobi, Kenya
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, 27695, USA
| |
Collapse
|
7
|
Sanli̇er N, Sormaz Ü, Güneş E. The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
8
|
Lema K, Abuhay N, Kindie W, Dagne H, Guadu T. Food Hygiene Practice and Its Determinants Among Food Handlers at University of Gondar, Northwest Ethiopia, 2019. Int J Gen Med 2020; 13:1129-1137. [PMID: 33235486 PMCID: PMC7679353 DOI: 10.2147/ijgm.s262767] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Accepted: 10/28/2020] [Indexed: 11/23/2022] Open
Abstract
Introduction Food hygiene is an essential matter of public health for protecting or preventing diseases caused by unsafe food due to lack of good quality from production to consumption. Objective The current study aimed at assessing the food hygiene practice and determinant factors among food handlers working at the University of Gondar. Methods Univariate and multivariable binary logistic regression analyses were used to test the association of covariates with the food safety practice. Variables with p-value <0.2 were candidates for multivariable analysis. The adjusted odds ratio with 95% confidence interval and p-values less than 0.05 were used to report associations in the final model. Results A total of 184(46.7%) of the study subjects had good self-reported food hygiene practice. Being male [Adjusted odds ratio (AOR): 2.37, 95% confidence interval (CI) (1.34, 4.19)], educational status (primary [AOR: 2.54, 95% CI (1.16, 5.58)] and secondary [AOR: 2.20, 95% CI (1.11, 4.37)]), workers with greater than 2 years work experience [AOR: 1.86, 95% CI (1.06, 3.25)], monthly income of 2044–4867ETB/month [AOR: 2.05, 95% CI (1.01, 4.16)] were independent predictors of food safety practice of food handlers. Conclusion and Recommendations Below half of the study subjects had good self-reported food hygiene practice. Sex, educational status, and income were factors associated with the food hygiene practice. There should be continuous supportive supervision to raise the skills of food handlers to comply to better food hygiene practice. Food hygiene training should be given especially to female food handlers. Frequent audits are also required to ensure the permanence of effective and continuous training. Regular medical check up and strict hygiene follow-up should be encouraged to prevent foodborne disease outbreaks at universities.
Collapse
Affiliation(s)
- Ketseladingle Lema
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Negasi Abuhay
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Walelign Kindie
- 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
| | - Tadesse Guadu
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| |
Collapse
|
9
|
Kwol VS, Eluwole KK, Avci T, Lasisi TT. Another look into the Knowledge Attitude Practice (KAP) model for food control: An investigation of the mediating role of food handlers’ attitudes. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107025] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
Teffo LA, Tabit FT. An assessment of the food safety knowledge and attitudes of food handlers in hospitals. BMC Public Health 2020; 20:311. [PMID: 32164674 PMCID: PMC7069208 DOI: 10.1186/s12889-020-8430-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Accepted: 02/28/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. METHOD Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. RESULTS Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 °C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. CONCLUSION More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.
Collapse
Affiliation(s)
- Lesiba A Teffo
- Department of Life and Consumer Sciences, University of South Africa, Cnr Christiaan de Wet Road and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa
| | - Frederick T Tabit
- Department of Life and Consumer Sciences, University of South Africa, Cnr Christiaan de Wet Road and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa.
| |
Collapse
|
11
|
Gizaw Z. Public health risks related to food safety issues in the food market: a systematic literature review. Environ Health Prev Med 2019; 24:68. [PMID: 31785611 PMCID: PMC6885314 DOI: 10.1186/s12199-019-0825-5] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 10/16/2019] [Indexed: 11/17/2022] Open
Abstract
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.
Collapse
Affiliation(s)
- Zemichael Gizaw
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia.
| |
Collapse
|
12
|
Byakika S, Mukisa IM, Byaruhanga YB, Male D, Muyanja C. Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
13
|
Sibanyoni JJ, Tabit FT. An assessment of the hygiene status and incidence of foodborne pathogens on food contact surfaces in the food preparation facilities of schools. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
14
|
Musyoka JN, Abong' GO, Mbogo DM, Fuchs R, Low J, Heck S, Muzhingi T. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:8410747. [PMID: 29977906 PMCID: PMC6011086 DOI: 10.1155/2018/8410747] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 01/23/2018] [Accepted: 05/07/2018] [Indexed: 11/22/2022]
Abstract
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree.
Collapse
Affiliation(s)
- Joyce Ndunge Musyoka
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Kangemi, Kenya
| | - George Ooko Abong'
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Kangemi, Kenya
| | - Daniel Mahuga Mbogo
- International Potato Center (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O. Box 25171-00603, Nairobi, Kenya
| | - Richard Fuchs
- Food and Markets Department, Natural Resources Institute of University of Greenwich, Central Avenue, Chatham Maritime, Chatham, Kent ME4 4TB, UK
| | - Jan Low
- International Potato Center (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O. Box 25171-00603, Nairobi, Kenya
| | - Simon Heck
- International Potato Center (CIP), Regional Office, Plot 106, Katalima Road, Naguru, P.O. Box 22274, Kampala, Uganda
| | - Tawanda Muzhingi
- International Potato Center (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O. Box 25171-00603, Nairobi, Kenya
| |
Collapse
|
15
|
Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:4093161. [PMID: 29808161 PMCID: PMC5902010 DOI: 10.1155/2018/4093161] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 02/26/2018] [Indexed: 11/17/2022]
Abstract
Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection. The results indicated low level of compliance to GMPs with an overall compliance score of 58%. Microbial counts on food equipment surfaces, installations, and personnel hands and in packaged OFSP puree were above the recommended microbial safety and quality legal limits. Steaming significantly (P < 0.05) reduced microbial load in OFSP cooked roots but the counts significantly (P < 0.05) increased in the puree due to postprocessing contamination. Total counts, yeasts and molds, Enterobacteriaceae, total coliforms, and E. coli and S. aureus counts in OFSP puree were 8.0, 4.0, 6.6, 5.8, 4.8, and 5.9 log10 cfu/g, respectively. In conclusion, equipment surfaces, personnel hands, and processing water were major sources of contamination in OFSP puree processing and handling. Plant hygiene inspection, environmental monitoring, and food safety trainings are recommended to improve hygiene, microbial quality, and safety of OFSP puree.
Collapse
|
16
|
Sibanyoni JJ, Tabit FT. Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga, South Africa. J Community Health 2018; 42:664-673. [PMID: 27913911 DOI: 10.1007/s10900-016-0303-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools-especially those located in rural settlements-were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.
Collapse
Affiliation(s)
- J J Sibanyoni
- Department of Life and Consumer Sciences, University of South Africa, Cnr Christiaan de Wet Road and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa
| | - F T Tabit
- Department of Life and Consumer Sciences, University of South Africa, Cnr Christiaan de Wet Road and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa.
| |
Collapse
|
17
|
Ejechi BO, Ochei OP. Bacteriological safety assessment, hygienic habits and cross-contamination risks in a Nigerian urban sample of household kitchen environment. ENVIRONMENTAL MONITORING AND ASSESSMENT 2017; 189:298. [PMID: 28551887 DOI: 10.1007/s10661-017-6016-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Accepted: 05/21/2017] [Indexed: 06/07/2023]
Abstract
Urban household kitchen environment was assessed for safety by determining their levels of indicator bacteria, hygienic habits and risk of cross-contamination. Household kitchens (60) were selected in Warri Town, Nigeria, by the multi-stage sampling technique. Contact surfaces, water and indoor kitchen air were analysed for aerobic plate counts, total and faecal coliforms using Nutrient and McConkey media by swab/rinse method, membrane filtration and sedimentation methods, respectively. Hygienic habits and risk of cross-contamination were assessed with structured questionnaire which included socio-demographic variables. On the basis of median counts, the prevalence of high counts (log cfu/cm2/m3/100 mL) of aerobic plate counts (>3.0), total coliforms (>1.0) and faecal coliforms (>0) on contact surfaces and air was high (58.0-92.0%), but low in water (30.0-40.0%). Pots, plates and cutleries were the contact surfaces with low counts. Prevalence of poor hygienic habits and high risk of cross-contamination was 38.6 and 67.5%, respectively. Education, occupation and kitchen type were associated with cross-contamination risk (P = 0.002-0.022), while only education was associated with hygienic habits (P = 0.03). Cross-contamination risk was related (P = 0.01-0.05) to aerobic plate counts (OR 2.30; CL 1.30-3.17), total coliforms (OR 5.63; CL 2.76-8.25) and faecal coliforms (OR 4.24; CL 2.87-6.24), while hygienic habit was not. It can be concluded that urban household kitchens in the Nigerian setting are vulnerable to pathogens likely to cause food-borne infections.
Collapse
Affiliation(s)
- Bernard O Ejechi
- Department of Microbiology, Delta State University, P. M. B. 1, Abraka, Nigeria.
| | - Ono P Ochei
- Department of Microbiology, Delta State University, P. M. B. 1, Abraka, Nigeria
| |
Collapse
|
18
|
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.
Collapse
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
| |
Collapse
|