Avaliação das práticas de higiene nos serviços de restauração da Universidade Eduardo Mondlane / Evaluation of hygiene practices in the food services of the Eduardo Mondlane University Mondlane University (UEM)

O presente trabalho tinha como objectivo avaliar as práticas de higiene associadas aos factores de riscos de doenças bacterianas de origem alimentar nos serviços de restauração da Universidade Eduardo Mondlane. O estudo foi realizado nos serviços de restauração da UEM de Maputo e Inhambane. Foram inqueridos, através de um questionário de perguntas semi-estruturadas, 37 trabalhadores com a categoria de cozinheiros e auxiliares de cozinha, foram visitadas as instalações e tiraram-se algumas fotografias por meio de uma máquina fotográfica digital da marca SAMSUNG. 80% dos inquiridos tinha escolaridade básica; 48% eram do sexo feminino e 52% masculino, a idade dos inquiridos variava de 22 a 57 anos e o tempo de serviço de 3 a 31 anos. Segundo os resultados do estudo os inquiridos têm consciência da necessidade de implementação das práticas correctas de higiene no decurso das suas actividades de modo a prevenir as doenças de origem alimentar. Contudo, foram observadas práticas que constituem factores de risco para a ocorrência de doenças bacterianas de origem alimentar. Os factores de risco observados estavam relacionados a prática incorrectas de armazenamento, higiene pessoal e geral, manipulação das sobras de alimentos, acondicionamento de lixo e controle de pragas. Conclui-se que a falta de observância de práticas correctas de higiene nos serviços de restauração concorre para o surgimento de doenças bacterianas de origem alimentar. Recomenda-se a implementação de programas educativos integrados regulares no sector, supervisão permanente e encorajamento de mudanças de comportamento na manipulação de alimentos.

The objective of the present study was to assess the practices of hygiene associated to the risks of foodborne diseases at restauration services of Eduardo Mondlane University (UEM). The study took place at services of restauration of UEM of Maputo and Inhambane; the data was collated using a questionnaire, with semi-structure questions. The questionnaire was submitted to 37 works namely cookers and auxiliaries of cookers, the installations were visited and some photography was taken using a SUMSUNG digital camera. 80% of the enquired has basic education; 48% were female and 52 were male; the age of the enquired varied from 22 to 57 years and the period of time of work varied from 3 to 31 years. According to the results of the study the inquired was aware about the need of the implementation of correct practices of hygiene during the work in order to avoid the foodborne diseases. However, was observed practices which constitute risk factor to the occurrence of foodborne diseases. The risk factors observed were related to storage, general and personal hygiene and handle of leftover, waste and pest control. It was concluded that the lack of correct practices of hygiene in the service of restauration constitute risk factor for the occurrence of foodborne diseases. It recommends the implementation of regular program of education, permanent supervision and encouraging of change of behaver in the handle of food.

Prevalence and Pattern of Bacteria and Intestinal Parasites among Food Handlers in the Federal Capital Territory of Nigeria

Background: In developing countries; biological contaminants largely bacteria and other parasites constitute the major causes of food-borne diseases often transmitted through food; water; nails; and fingers contaminated with faeces. Accordingly; food-handlers with poor personal hygiene could be potential sources of infections by these micro-organisms. Objective: This study was aimed at determining the prevalence and pattern of bacteria and intestinal parasites among food handlers in the Federal Capital Territory. Materials and Methods: The study was a descriptive one in which a multistage sampling technique was employed to select 168 food handlers of various types. Subjects' stool; urine; and fingernail analyses were carried out and the result scientifically scrutinized. Results: Fingernail bacteria isolates include: E. Coli (1.8); coagulase-negative staphylococcus (17.9); Staphylococcus aureus(7.1); Klebsiella species (2.4); Serratia species (1.2); Serratia species (1.2); Citrobacter species (1.2); and Enterococcus species (1.8). The subjects' stool samples tested positive: For A. lumbricoides (14.9); T. trichuria (1.8); S. starcolaris (3.0); E. histolytica (10.7); G. lambilia (1.8); S. mansoni (1.2); and Taenia species (4.8). Furthermore; 42.3 and 15.5 of the stool specimen tested positive for Salmonella and Shigella species; respectively. Conclusion: Food establishments should screen and treat staff with active illness; and regularly train them on good personal and workplace hygiene practices

Prevalence of Salmonella typhi and intestinal parasites among food handlers in Bahir Dar Town, Northwest Ethiopia

Background:Food borne diseases are a global public health problem. Food handlers play a major role for the transmission of food borne diseases. Objectives: This study was aimed at exploring the prevalence of intestinal parasites; S. typhi carrier rate and risk factors among food handlers at Bahir Dar town. Methods: A cross -sectional survey was conducted among food handlers working in different kitchens. A pre-tested structured questionnaire was used for collecting data. Stool samples were investigated for intestinal parasites and S. typhi as per the standard laboratory methods. Results: Among 384 food handlers; females comprised 300 (78). The majority 371 (96.6) were young adults (12 - 40 years). The median year of service was 1 year (1 month to 24 years). All food handlers had no previous medical checkup and 54 (14) were certified as food handlers. One hundred fifty eight (41.1) food handlers had intestinal parasites and 6 (1.6) were found positive for S. typhi. Of these; 25 (6.5) were suffering from diarrhoea. Nine species of intestinal parasites; 2 protozoa (E. histolytica/dispar 12.76and G. lamblia 7. 0) and 7 helminthes (A. lumbricoides; 11.7; Hookworm; 8.1; S. stercoralis; 2.86; S. mansoni; 1.8; Taenia species; 1.3; H. nana; 0.5and T. trichiuria; 0.5) were detected. Conclusion: Inexperienced and poor personal hygienic food handlers play a role for transmission of food borne infections. Local health authorities should implement food handler's training on food safety; institute periodic focused medical check up for food handlers and improve human waste disposal

Consumer Awareness of Safe Food Handling by Food Service Establishments in Calabar; Nigeria

Consumer awareness of safe food handling in food service establishments was investigated. The survey was carried out using 500 questionnaires administered at different food establishments in Calabar; Nigeria. The return rate of questionnaires was 74. The survey result revealed that people who eat out regularly claimed that the standard of food hygiene in food establishments was important to them when deciding where to dine. 67of respondents had concerns/ complaints about the hygiene standards of food establishments they used. 78of consumers believed that they have the right to receive information on hygiene standards of eating places. Most would welcome a reliable system to help them judge hygiene standards. About 65thought there was inadequate consumer information on hygiene standard of eating places. If access to information was made easier; 59of respondents claimed they would eat out more often. Respondents preferred the use of scores to inform them on hygiene standards. Generally; consumers claimed to be unaware of food safety standards in food service establishments. The result therefore showed that the Nigerian consumer basically judged food safety in terms of sensory perception and lacked any form of judgment based on microbiological safety

Food Processing in Uganda with Special Reference to Infant Feeding

"An estimated 30of preschool; children in Uganda suffer from chronic malnutrition; the majority of which caused by inappropriate weaning practices. In addition to being hard to digest; weaning foods are often prepared; stored; and fed to the infant under monhygienic conditions. A study currently underway is analyzing Ugandan attitudes toward weaning foods; with particularl attention to the use of fermented foods in the management of infantile diarrhoea. Preliminary findings suggest that the use of locally available foods (bananas; cassava; maize; millet; and sorghum) can prevent further deterioration in the nutritinal status of young children. Processing of these foods; whether for consumption as cold or hot proodeges or for a alcoholic drinks; has the following advantages: Prolonged shelf life; improved flavor; better texture; easier grinding; and stimulation of the appetite. The benefits to small children from fermented or germinated weaning foods include improved nutritional value; ready availability of the food; improved digestibility because of microbial and biological reactions; and a low pH content that prevents bacterial growth. Mothers interviewed as part of the Ugandan study have indicated they would feed a sick infant germinated and nongerminated sorghum porridge; fermented and nonfermented cassave porridge; and nongerminated maize porridge. Millet porridge and millet bread; sour milk; potatoes; eggs; boiled beans; peas; fruit; and porridges soured with fruits or vegetables are identified as foods mothers would-for unclear reasons - avoid feeding to a sick child. Since in many cases these ""avoided foods"" may be the only ones available; more information is needed on the reasons behind these beliefs. Source: Improving you child feeding in eastern and southern Africa. Household-level food technology. Proceedings of a workshop held in Nairobi; Kenya; 12-16 October 1987."

The effect of soaking time and soaking solution on the nutritional quality of grass pea seeds

The effect of soaking time and soaking solution on the nutritional quality of grass pea seeds were studied. The soaking solutions used were: plain water (pH 7.3); 1mM HCI (pH3.0); 1mM NaOH solution (pH 11.0) and 0.1 per cent (w/v) wood ash solution (pH 12.0). Mature whole grass pea seeds soaked for 72 hr in the four soak media that were used resulted in total solids loss of 1.3; 1.2; 5.2 and 6.2 per cent; respectively. Total protein content increased by 11 and 13 per cent respectively; for seeds soaked for 72 hr in plain water and 1mM HCI. In contrast; a total protein loss of 12 and 16 per cent; respectively was noted in seeds soaked for 72 hr in 1mM NaOH solution and 0.1 per cent wood ash solution. The soaking process resulted in the loss of non protein nitrogen; total soluble sugars and reducing sugars. Soaking also influenced the ash and crude fibre contents of the seeds. The pH of the soaking solutions were also altered in accordance to the soaking process. However kikh showed significantly lower nutrient retention values compared to the whole seeds mainly due to the higher loss of solids during soaking

Handfeeding practice among mothers in a semi-urban community

A survey of hand/force-feeding practice among mothers attending the Sagamu Local Government Health Centre was carried out between May and August 1991. 820 mothers of children aged less than 3 years were interviewed using a semi-structured questionnaire. 516 mothers (62.9 per cent) practised both hand and force-feeding. Majority (63.9) of those who hand/force-fed were mothers of infants aged between 1 and 6 months. Males were force-fed as frequently as females. Cereals preparations with or without cow's milk were force-fed most frequently. Persistent refusal of oral feeds was the most reason for force-feeding in 77.1 per cent cases. The implications of the findings are discussed and further steps to establish the safety or otherwise of this practice are suggested

Microbiological quality of fresh water prawns (macrobrachium Spp) from the Volta River and its possible health implications

The microbiological profile of food for human consumption is as important as its nutritional status. A knowledge of the resident microflora of fresh water prawns can help control and prevent diseases of microbiological origin. This paper reports the microbiological quality of fresh water prawns harvested from the Volta River from 1988 to early 1989. The handling and processing habits were also examined as a background information for formulating improved processing methods

The use of fermented and germinated cereals and tubers for improved feeding of infants and children in Uganda

Interviews with mothers in 4 ecologically separate regions of Uganda (Arua; Mukono; Kabale and Mbarara) revealed considerable differences in patterns of infant and child feeding in health and during diarrhoea. There was considerable enthusiasm for the use of fermentation and germination of cereals and tubers in some areas (Arua 87pc and Kabale 90pc). These household food processes were especially recommended for improving dietary intake during diarrhoea. However; these techniques were not used by mothers in Mukono or Mbarara. The advantages of these procedures and possible reasons for differences in their popularity are discussed

Training guidelines for the child supplementary feeding programme at village level

This training publication provides guidelines on how to establish and run feeding points under the supplementary feeding programme for children aged 4 months to 5 years in villages. The guidelines cover programme objectives; programme inputs; roles of various committees at ward and village levels; the day to day running of the feeding point; including food ordering; storage; stock control; food preparation; portion control; maintenance of records on the numbers of children fed and the overall information flow; to and from the village. This publication is aimed at providing a practical guide to the village community coordinators; nutrition coordinators and any other extension workers who will primarily be responsible for mobilising and training communities on various aspects of the supplementary feeding programme. Their supervisory role during programme implementation is equally covered. The guidelines may also serve as a reference guide to the feeding point committee during the running of the programme

A study on food hygiene practices in chop bars in the Kumasi metropolis

The Kumasi Metropolitan Assembly (KMA) and the District Health Management Team (DHMT); which is the Government agency in charge of the implementation of health programmes in the metropolis; have been concerned about poor sanitary conditions in the metropolis. The metropolis has a host of health facilities including a teaching hospital; five urban health centres and over 100 private health facilities. But poor sanitary conditions have led to a very high morbidity and risk of epidemics. Diarrhoeal diseases remain the second commonest disease reported in all the health institutions. There is a daily influx of about 200;000 people into the metropolis and this had led to the flourishing of the cooked food business in the metropolis. Most of the food sellers prepare their food under unhygienic conditions. In-spite of the health education given by the KMA and DHMT on food hygiene and food hygiene practices; the education seemed not to have had any impact on hygiene practice. This has necessitated the study to determine the factors leading to the low practices on food hygiene among chop bar keepers in the metropolis