ABSTRACT
Identificar irregularidades em restaurantes pode auxiliar a minimizar riscos de contaminação. O objetivo desse estudo foi analisar as irregularidades registradas em inspeções sanitárias de restaurantes e similares em Curitiba, Brasil, entre 2005 a 2017. A descrição das irregularidades foi organizada seguindo as categorias e os itens da legislação de Boas Práticas (BP) para serviços de alimentação do Brasil e as cinco chaves para uma alimentação mais segura, definidas pela Organização Mundial da Saúde. Do total de 4.098 registros, houve a descrição de 8.327 irregularidades. Em relação às BP, houve a prevalência da descrição de irregularidades nos anos de 2005, 2006 e 2013, e das categorias: edificações, instalações, equipamentos, móveis e utensílios (42,80%); preparação do alimento (11,54%); documentação e registro (9,92%) e matéria-prima, ingredientes e embalagens (9,06%). Em relação às cinco chaves para uma alimentação mais segura, apenas 3.209 (38,53%) descrições correspondiam a esse tema, com destaque a: manter a limpeza (40,70%) e usar água e matérias-primas seguras (34,71%). Houve uma tendência decrescente na descrição das irregularidades no período estudado, porém ainda é um desafio implementar as BP em restaurantes e similares no Brasil, o que pode favorecer a ocorrência de doenças e aumentar o risco à saúde da população.
Identifying irregularities in restaurants can help minimize contamination risks. The objective of this study was to analyze the irregularities recorded in sanitary inspections of restaurants and similar establishments in Curitiba, Brazil, between 2005 and 2017. The description of the irregularities was categorized following the items and criteria outlined in the Good Practices (GP) legislation for food services of Brazil and the Five Keys to Safer Food, defined by the World Health Organization. Out of the total of 4,098 records, 8,327 irregularities were documented. Concerning GP, there was a prevalence of irregularities described in the years 2005, 2006 and 2013, mainly in the following categories: buildings, installations, equipment, furniture and utensils (42.80%); food preparation (11.54%); documentation and registration (9.92%) and raw materials, ingredients and packaging (9.06%). Regarding the Five Keys to Safer Food, only 3,209 (38.53%) corresponded to this theme, with particular emphasis on maintaining cleanliness (40.70%) and using safe water and raw materials (34.71 %). The study observed a declining trend in the description of irregularities over the study period. However, the successful implementation of GP in restaurants and similar establishments in Brazil remains a challenge, potentially favoring the occurrence of foodborne diseases and increasing the risk to public health.
Subject(s)
Restaurants , Food Hygiene/methods , Sanitary Inspection , Good Manufacturing Practices , Food Safety , BrazilABSTRACT
Children under the age of five are prone to foodborne diseases, resulting from poor food hygiene because of their less effective immune systems. This study aimed to assess the knowledge, attitude and practice of food hygiene among nursing mothers attending under-five clinics.Method: This study was a descriptive cross-sectional study, involving 330 nursing mothers attending the under-five clinic in health care facilities. Data were collected using interviewer-administered questionnaires and analyzed using Statistical Package for Social Sciences (SPSS) version 21.A p-value < 0.05 at 95% confidence interval was considered statistically significant.Result: Eighty-two percent of the respondents had good knowledge of food hygiene; 95.2% had a good attitude and 82.7% demonstrated good practice. Knowledge on food hygiene was significantly associated with the age of the respondents (P=0.008) and their educational status (P=0.001), those with tertiary education doing better. Similarly, respondents with tertiary education had significantly better attitude (P=0.001 and practice (P=0.001). The predictors of knowledge on food hygiene were education status (odds ratio [OR] =0.249, 95% confidence interval [CI]: 0.126, 0.492) and occupation of the respondents (OR = 2.158, 95% CI: 1.156, 4.026). Educational status was also the predictor for positive attitude (OR =0.143, 95% CI: 0.031, 0.667) and practice of food hygiene (OR =0.394, 95% CI: 0.210, 0.738).Conclusion: The knowledge, attitude and practice of food hygiene among the respondents was good. Predictors of knowledge included level of education and occupation. Government at the State and Local Government levels should organize regular health promotion on food hygiene.
Subject(s)
Humans , Food , Health Promotion , Immune System , Botulism , Food Hygiene , Practice Guidelines as Topic , EducationABSTRACT
Objective To understand the research status of foodborne diseases in China from 1985 to 2022, and to explore the development process, research hotspots and frontier trends in this field. Methods With CNKI database as the search source, CiteSpace 6.1.R2 was used to analyze domestic research literature on foodborne diseases from 1985 to 2022. The author and organization cooperation map, and keyword co-occurrence and keyword timeline map were generated to comprehensively analyze the characteristics of foodborne diseases as well as research hotspots and cutting-edge trends in this field in China. Results A total of 2526 valid articles were obtained by exclusion criteria. According to the time distribution of articles from 1985-2022, the number of articles published before 2000 was small, and the annual number of articles published since 2000 had significantly increased. The largest number of articles was published by the China National Center for Food Safety Risk Assessment (51 articles), followed by the National Institution for Nutrition and Health of Chinese Center for Disease Control and Prevention (CDC) (38 articles). Most of the studies were conducted by national or government level research institutions in cooperation with provincial disease control and prevention centers. There was a close cooperation among different agencies. By the keyword cluster analysis, it was found that monitoring, Salmonella, and food safety were the concentrated research areas. The burst detection of keywords showed that food poisoning, sentinel hospital, and epidemic characteristics had the strongest citation burst. In recent years, the research hotspots were serotyping, drug resistance, virulence genes and so on. These keywords could reflect the investigation speed and laboratory level from a perspective. Conclusion The research on foodborne diseases in China is constantly increasing, and the research focus is gradually shifting from simple monitoring to improving the speed of outbreak investigation and laboratory level and speeding up the molecular tracing network to prevent more foodborne diseases.
ABSTRACT
Este artigo revela um estudo que tem por objetivo apresentar a versão inicial do desenvolvimento tecnológico e a avaliação de um aplicativo móvel que auxilia a coleta de dados, análise, avaliação e o monitoramento das cantinas escolares saudáveis. O desenvolvimento do aplicativo aconteceu em etapas, com a definição dos eixos de investigação, avaliação por especialistas, adaptação, aplicação prática em 27 cantinas escolares e avaliação da usabilidade, percepção e aceitação pelos usuários finais. O aplicativo, desenvolvido para o sistema operacional Android, é dividido em três partes: caracterização do perfil da cantina escolar; avaliação do risco sanitário; e características dos alimentos comercializados. Ele apresentou uma usabilidade satisfatória no que diz respeito aos critérios de efetividade, eficiência e satisfação do usuário. Entre os principais benefícios, destacam-se a maior agilidade de coleta, processamento e análise de dados, a facilidade de uso, a padronização dos procedimentos e vantagens econômicas de contribuir para a sustentabilidade ambiental. Trabalhos futuros envolverão melhoria de suas funcionalidades e disponibilização de uma versão pública
This article reveals a study presenting the initial version of the technological development and the evaluation of an app for mobile devices that assists in making the data collection, analysis, evaluation and monitoring of healthy school cafeterias. The app was developed in stages, including definition of the research aims, evaluation by specialists, adaptation, practical application in 27 school cafeterias and evaluation of usability, perception and acceptance by users. The app is available for the Android operating system and it is divided into three parts: characterization of the profile of the school cafeteria; health risk consideration; and characteristics of foods offered. The evaluation revealed a satisfactory usability regarding the criteria of effectiveness, efficiency, and user satisfaction. Among the main benefits of using the app, are the greater agility of data collection, processing and analysis, it is easy to use, the standardization of procedures and its economic advantage concerning the environmental sustainability. Future work will involve improving its functionality and making a public version available
Este artículo revela un estudio que tiene como objetivo presentar la versión inicial del desarrollo tecnológico y evaluación de una app móvil que ayuda la recopilación de datos, el análisis, la la evaluación y seguimiento de cantinas escolares saludables. El desarrollo de la aplicación se realizó por etapas, con la definición de los ejes de investigación, evaluación por parte de especialistas, adecuación, aplicación práctica en 27 cantinas escolares y evaluación de usabilidad, percepción y aceptación por parte de los usuarios finales. La aplicación, desarrollada para ser ejecutada en el sistema operativo Android, se divide en tres partes: caracterización del perfil de la cantina escolar; evaluación de riesgos para la salud; y características de los alimentos comercializados. La aplicación tuvo usabilidad satisfactoria conforme a los criterios de efectividad, eficiencia y satisfacción del usuario. Entre los principales beneficios, se destacan la mayor agilidad de recopilación, procesamiento y análisis de datos, facilidad de uso, estandarización de procedimientos y la ventaja económica de contribuir para la sustentabilidad ambiental. El trabajo futuro implicará mejorar las funcionalidades suyas y hacer que una versión pública sea disponible
Subject(s)
Humans , School Feeding , Technological Development , Eating , Mobile Applications , Technology Assessment, Biomedical , Child Health , Health Risk , Access to Healthy FoodsABSTRACT
This paper discusses the value and significance of medical-industrial integration in the teaching reform of "food hygiene" in Nutrition and Food Hygiene. Meanwhile, the study focuses on the educational concept of medical-industrial integration practice in our university, referring to integrating food science into the teaching innovation plan of "food hygiene", and using the understanding and application from food science discipline on food hygiene even the entire industry chain, taking the "strong" of "food science" to supplement the "short" of "nutrition and food hygiene", which fulfills the improvement of the curriculum system, optimization of allocation of "double-qualified" teachers, and modification of teaching methods. The combination of the traditional teaching methods and modern educational technologies such as virtual reality can lead to the training goal of matching theory with application and cultivating compound high-quality talents with the post competencies in this field in the new era.
ABSTRACT
Las enfermedades transmitidas por alimentos (ETA) constituyen un importante problema de salud pública debido a su alta incidencia a nivel mundial, las directrices para la higiene de los alimentos deben ser aplicadas, no solo por la población en general, sino también por los servicios médicos y sistemas hospitalarios. Por tal razón, esta investigación tiene como objetivo conocer las condiciones de higiene de los alimentos y determinar enfermedades de transmisión alimentaria en una clínica de especialidades médicas en la ciudad de Ambato, Ecuador. La investigación fue observacional, descriptivo, de corte transversal, con una muestra de 117 personas de tres turnos de trabajo, a quienes se le aplicó un cuestionario de higiene alimentaria compuesto por 24 ítems distribuido en cinco (5) categorías, el análisis de los datos fue mediante la estadística descriptiva, aplicando el cálculo porcentual y análisis de distribución de frecuencias. Como resultado se evindeció mayor existencia de protocolo/norma para el lavado de manos (76,65%) y menor para la prohibición de uso de joyas y accesorios (29,91%), a pesar de esto, el cumplimiento de protocolo fue 100,00% en equipo de protección personal, prohibición de uso de joyas y accesorios, uso de uñas cortas, limpias y sin esmalte, accidentes cortopunzantes y manejo higiénico de personal con enfermedades dermatológicas, respiratorias y diarreicas. Por otra parte, se encontró un (1) caso de una intoxicación alimentaria causada por una cepa de la bacteria Scherichia coli enterotoxigénica (ETEC) sin identificación de nexo epidemiológico. Concluyendo, la higiene correcta de alimentos podría evitar la propagación de múltiplies enfermedades(AU)
Foodborne illnessare a major public health problem due to their high incidence worldwide, the guidelines for food hygiene must be applied, not only by the general population, but also by medical services and hospital systems. For this reason, this research aims to know the hygiene conditions of food and determine foodborne illness in a medical specialty clinic in the city of Ambato, Ecuador. The research was observational, descriptive, cross-sectional, with a sample of 117 people from three work shifts, to whom a food hygiene questionnaire composed of 24 items distributed in five (5) categories was applied, the data analysis was through descriptive statistics, applying the percentage calculation and frequency distribution analysis. As a result, there was a greater existence of protocol/norm for hand washing (76.65%) and less for the prohibition of the use of jewelry and accessories (29.91%), despite this, compliance with the protocol was 100.00% in personal protection equipment, prohibition of the use of jewelry and accessories, use of short, clean nails without polish, sharps accidents and hygienic handling of personal with dermatological, respiratory and diarrheal diseases. On the other hand, one (1) case of food poisoning caused by a strain of enterotoxigenic Scherichia coli (ETEC) bacteria without identification of an epidemiological link was found. In conclusion, correct food hygiene could prevent the spread of multiple diseases(AU)
Subject(s)
Humans , Male , Female , Food Hygiene , Food Handling , Foodborne Diseases , Bacteria , Public Health , Food StorageABSTRACT
Objective:To explore the application effects of mixed courses based on E-disciplinary platform on the teaching of nutrition and food hygiene.Methods:The study included in 31 preventive medicine students from group 1 to 3 Batch 2015 in Binzhou Medical University, who were divided into control group adopting (lecture-based learning, LBL) teaching model. While another 30 students from group 4-6 were divided into the experimental group adopting mixed teaching based on E-disciplinary platform. Analysis and assessments were done by course examinations and questionnaires. SPSS 20.0 was used for t test, rank sum test and chi-square test. Results:According to the course examinations, students in the experimental group got higher scores than those in the control group in terms of usual, examination and overall test scores [(46.17±8.84) points vs. (42.35±8.28) points; (37.31±6.58) points vs. (33.61±6.38) points; (81.97±9.18) points vs. (74.32±8.32) points, ( t=4.69, t=3.16, t=5.16, P< 0.01)]. Furthermore, the experimental group were better than the control group in the number distribution of excellent performance in usual, examination and overall test ( Z=2.71, Z=2.13, Z=4.57, P<0.05). The questionnaires demonstrated that the overall satisfaction rate of the experimental group (77.8%) was higher than that of the control group (47.8%) ( χ2=34.98, P<0.001). Conclusion:Student learning effect and the teaching quality can be improved by applying mixed teaching based on E-disciplinary platform.
ABSTRACT
Este trabalho teve como objetivo avaliar os aspectos higiênico-sanitários de Unidades de Alimentação e Nutrição Escolares (UANE) de duas escolas públicas do município de Currais Novos (RN) quanto à adoção das Boas Práticas na Alimentação Escolar. Os dados foram coletados por meio de lista de verificação própria para UANE, durante as visitas realizadas nas unidades de uma escola estadual e uma municipal. As unidades avaliadas se encontravam em risco sanitário regular, com pontuações de 74% e 54% para a escola estadual e municipal, respectivamente. As principais inadequações encontradas foram relacionadas às edificações e instalações; aos manipuladores; à higienização dos hortifrutis e ao controle de pragas e vetores urbanos. Pode-se concluir que a produção de refeições nas UANEs das escolas avaliadas não atende a requisitos importantes previstos pelas Boas Práticas na Alimentação Escolar.(AU)
This work intends to evaluate the hygiene-health aspects of Food and Nutrition Units (SFNU) of two public schools in the city of Currais Novos (RN) regarding the adoption of best practices in school food and nutrition. Data were collected through SFNU checklist, during visits to the units of a state and a municipal school. The health risk of units evaluated was regular, with scores of 74% and 54% for the state and municipal schools, respectively. The main inadequacies found were related to structure and facilities; food handlers; the hygiene of fruit and vegetables; and pest control and urban vectors. It could be concluded that the production of meals in SFNU of schools evaluated does not comply with important requirements established by the Good Practices in School Food and Nutrition.(AU)
Subject(s)
Schools/organization & administration , School Feeding , Food Hygiene/methods , Food Inspection/methods , Food Handling/methods , Brazil , Good Manufacturing PracticesABSTRACT
O manuscrito discute a qualidade higiênica de espaços de comercialização, manipulação e consumo de alimentos à luz dos cuidados necessários à prevenção da contaminação por Sars-CoV-2. O texto chama a atenção para a dimensão sanitária da segurança alimentar, pouco discutida no âmbito da saúde pública, apesar de presente na Política Nacional de Alimentação e Nutrição (PNAN). A relevância desse trabalho é assegurada pelo paralelo traçado entre as condições higienicossanitárias de feiras, supermercados e restaurantes, percebendo-os como espaços de risco de disseminação do novo vírus, as orientações publicadas para a mitigação da Covid-19 e o papel desempenhado pela Vigilância Sanitária (Visa). Por fim, aponta a necessidade de regulamentações que considerem o arcabouço sociocultural dos agentes inseridos no processo e reforça a necessidade da instituição de espaços de diálogos que contribuam para a recodificação do conceito de higiene. (AU)
El artículo discute la calidad higiénica de espacios de comercialización, manipulación y consumo de alimentos, a la luz de los cuidados necesarios para la prevención de la contaminación por SARS-CoV-2. El texto llama la atención para la dimensión sanitaria de la seguridad alimentaria, poco discutida en el ámbito de la salud pública, a pesar de presente en la Política Nacional de Alimentación y Nutrición. La relevancia de este trabajo tiene como base el paralelo trazado entre las condiciones higiénico-sanitarias de las ferias, supermercados y restaurantes, percibiéndolos como espacios de riesgo de diseminación del nuevo virus; las orientaciones publicadas para la mitigación de la Covid-19 y el papel desempeñado por la Vigilancia Sanitaria. Por fin, señala la necesidad de reglamentaciones que consideren la estructura sociocultural de los agentes inseridos en el espacio y refuerza la necesidad de la institución de espacios de diálogos que contribuyan para la recodificación del concepto de higiene. (AU)
The article discusses the hygienic quality of food commercialization, handling and consumption in light of necessary precautions to prevent contamination by SARS-CoV-2. The text draws attention to the health dimension of food security, which is little discussed in the public health field, despite being addressed in the National Food and Nutrition Policy. The relevance of the current research is substantiated by the association between hygienic-sanitary conditions in free fairs, supermarkets and restaurants by understanding them as risk areas for the spreading of the new virus, as well as guidelines published to help mitigating Covid-19 and the role played by Health Surveillance. Finally, it highlights the need of issuing regulations that take into consideration the sociocultural framework of agents inserted in the process and emphasizes the need of setting dialogue spaces to contribute to decode the concept of hygiene. (AU)
Subject(s)
Health Surveillance/trends , Collective Feeding , COVID-19/prevention & control , Health Infrastructure , Food HygieneABSTRACT
This study evaluated the good handling practices in the ten Hospital Nutrition Services of the respective hospitals in the South of Brazil, classified as general hospitals. For data collection, there was used a Checklist for Good Handling Practices for Food Services based on current legislation. Among the results, the average of adequacy of the hospitals stand out, showing that the items related to responsibilities and edifications had the lowest adequacies, 67% and 73%, respectively, followed by the food handler block, with 76% of adequacies. The block referring to food handlers showed that few of them sanitize the hands during the change of activity. The classification of hospitals in relation to Good Handling Practices was satisfactory, however, greater failure was observed related to the practices of the food handlers, which are crucial for the safety of food produced in Hospital Nutrition Services. (AU)
Este estudo avaliou as boas práticas de manipulação em 10 serviços de nutrição e dietética de hospitais do Sul do Brasil, classificados como hospital geral. Para a coleta de dados, utilizou-se uma Lista de Verificação em Boas Práticas para Serviços de Alimentação baseada na legislação vigente. Dentre os resultados destacam-se a média de adequação dos hospitais, mostrando que os itens relacionados a responsabilidades e edificações apresentaram as menores adequações, 67% e 73%, respectivamente, seguidos com o bloco de manipuladores, com 76% de adequações. O bloco referente aos manipuladores de alimentos mostrou que poucos deles higienizam as mãos durante a troca de atividade. A classificação dos hospitais em relação à Boas Práticas de Manipulação foi satisfatória, no entanto, observou-se que falta o cumprimento de alguns itens, relacionados com as práticas dos manipuladores, que são cruciais para a segurança dos alimentos produzidos nos serviços de alimentação. (AU)
Subject(s)
Quality Control , Brazil , Food Hygiene , Food Handling , Food Service, Hospital , HospitalsABSTRACT
This study evaluated the good handling practices in the ten Hospital Nutrition Services of the respective hospitals in the South of Brazil, classified as general hospitals. For data collection, there was used a Checklist for Good Handling Practices for Food Services based on current legislation. Among the results, the average of adequacy of the hospitals stand out, showing that the items related to responsibilities and edifications had the lowest adequacies, 67% and 73%, respectively, followed by the food handler block, with 76% of adequacies. The block referring to food handlers showed that few of them sanitize the hands during the change of activity. The classification of hospitals in relation to Good Handling Practices was satisfactory, however, greater failure was observed related to the practices of the food handlers, which are crucial for the safety of food produced in Hospital Nutrition Services.
Este estudo avaliou as boas práticas de manipulação em 10 serviços de nutrição e dietética de hospitais do Sul do Brasil, classificados como hospital geral. Para a coleta de dados, utilizou-se uma Lista de Verificação em Boas Práticas para Serviços de Alimentação baseada na legislação vigente. Dentre os resultados destacam-se a média de adequação dos hospitais, mostrando que os itens relacionados a responsabilidades e edificações apresentaram as menores adequações, 67% e 73%, respectivamente, seguidos com o bloco de manipuladores, com 76% de adequações. O bloco referente aos manipuladores de alimentos mostrou que poucos deles higienizam as mãos durante a troca de atividade. A classificação dos hospitais em relação à Boas Práticas de Manipulação foi satisfatória, no entanto, observou-se que falta o cumprimento de alguns itens, relacionados com as práticas dos manipuladores, que são cruciais para a segurança dos alimentos produzidos nos serviços de alimentação.
Subject(s)
Food Service, Hospital/standards , Food Services/standards , Dietary Services/standards , Good Manipulation Practices , Brazil , Quality Control , Food Hygiene , Food HandlingABSTRACT
O objetivo deste estudo foi analisar a qualidade microbiológica de suco de laranja in natura em Presidente Prudente (SP) e estabelecimentos comerciais. Foi avaliada a qualidade higiêncio-sanitária do ambiente de trabalho mediante um check-list e a qualidade do suco de laranja por contagem em placa. Os resultados foram submetidos à análise de variância (ANOVA) para dados não paramétricos (Kruskal-Wallis) com p <0,05. A maioria dos estabelecimentos apresentou boas práticas de higiene adequadas. Não foi confirmada a presença de coliformes termotolerantes. Para os demais parâmetros microbiológicos foram observadas altas contaminações em algumas amostras de suco. As bactérias ácido-láticas (BAL's) apresentaram contagem entre 3,15 (dp=0,21) a 5,68 (dp=0,01) log UFC/mL, e sua avaliação inibitória foram satisfatórias, uma vez que conseguiram inibir Escherichia coli (15 a 27 mm) e Listeria monocytogenes (23 a 27 mm). A adoção de medidas de boas práticas de higiene, além da educação continuada dos manipuladores de alimentos, promove a redução da contaminação.
Current paper analyzes the microbiological quality of in natura orange juice in Presidente Prudente, Brazil, and in commercial establishments. Hygiene and sanitary conditions of work environment was investigated through a check-list and the quality of orange juice was analyzed by plate counts for ANOVA results for non-parameter data (Kruskal-Wallis) at p<0.05. Most commercial establishments had good hygiene practice and thermo-tolerant coliforms were not extant. There were, however, high contaminations in several juice samples. Acid-lactic bacteria had counts between 3.15(dp=0.21) and 5.68(dp=0.01) log CFU/mL. Inhibitory evaluation was satisfactory since their impaired Escherichia coli (15 - 27 mm) and Listeria monocytogenes (23 - 27mm). Good practice in hygiene and continued education by food handlers cause a reduction of contamination.
ABSTRACT
Background: Diarrhea is the condition of having at least three loose or liquid bowel movements each day. Diarrhea is the main cause of death among under-five children in India. It often lasts for a few days and can result in dehydration due to fluid loss. Mother’s basic knowledge of diarrhea depends on various factors such as educational status, prior experience of managing the disease, and food hygiene. Diarrheal diseases remain an important cause of mortality and morbidity among children, particularly in low- and middle-income countries. Objective: The main aim is to measure the food hygiene practice among mothers and occurrence of diarrhea in under-five children. Materials and Methods: A non-experimental descriptive research design was conducted among 186 under-five children, mothers were selected using convenient sampling technique who fulfill inclusion criteria from the rural area of Doiwala block. Information was collected with the help of structure questionnaire on child feeding hygiene practice and practice checklist on food hygiene. Ethical permission and written consent were taken from the ethical committee of university and participants. Results: The research finding highlights that less than half of mothers (44.6%) use bowel spoon for feeding to their child. Majority of mothers (84.9%) wash his child hand with soap. Most of the mothers (74.2%) were not wash vegetables after cutting. Only 63% had check expiry of the food material before giving it to the child. Most of mothers (97.3%) wash hand of child before eating food. Nearby 38.2% of children had diarrhea in the past 6 months due to the unhygienic food practice. Conclusion: The investigator observed that there is a need to improved food hygiene practice among under 5-year children mothers because diarrhea is directly related to unhygienic food condition. The under-five children are totally depend on the mothers. If mothers will not improve food hygiene practice, then children will suffer from the diarrhea disease again and again.
ABSTRACT
O objetivo deste estudo foi de avaliar as condições higiênico-sanitárias de quatro marcas de chás industrializados comercializados na cidade de Pouso Alegre - MG utilizando parâmetros de presença de matérias estranhas e análises microbiológicas. Foram coletadas no período de setembro a outubro de 2017, amostras de chás de camomila, erva-doce, hortelã e chá misto que contém em sua formulação essas mesmas ervas. Foram utilizados os métodos da Association of Official Analytical Chemists International (AOAC) de acordo com a RDC n°14 para capturar as sujidades leves e nas análises microbiológicas, foram utilizados métodos da International Organization for Standardization (ISO) de acordo com a RDC n° 12 para avaliar coliformes totais e termotolerantes, fungos e Salmonella spp. Nas pesquisas de matérias estranhas somente três marcas de camomila foram aprovadas, estando o restante dos chás em desacordo com a legislação vigente por estarem acima do limite de tolerância aceitável. Na avaliação de coliformes e Salmonella sp. todas as amostras foram aprovadas porém, houve um crescimento considerável de fungos filamentosos nestas amostras...
The aim of this study was to evaluate the hygienic-sanitary conditions of four brands of industrialized teas marketed in the city of Pouso Alegre - MG using parameters of presence of foreign matter and microbiological analyzes. Were collected in the period from September to October 2017, samples of chamomile teas, fennel, mint and mixed tea that contains in its formulation these same herbs. Were used the methods of the International Association of Analytical Chemists (AOAC) according to RDC n° 14 to capture light dirt and in the microbiological analyzes, were used the methods of the International Organization for Standardization (ISO) according to RDC nº 12 to evaluate total and thermotolerant coliforms, fungi and Salmonella spp. In the research of extraneous materials, only three brands of chamomile were approved, the rest of the teas being in disagreement with the current legislation because they are above the acceptable tolerance limit. In the evaluation of coliforms and Salmonella sp. all samples were approved, however, there was a considerable growth of filamentous fungi in these samples
Subject(s)
Industrialized Foods , Tea/microbiology , Food Contamination , Enterobacteriaceae , Health SurveillanceABSTRACT
O objetivo deste estudo foi de avaliar as condições higiênico-sanitárias de quatro marcas de chás industrializados comercializados na cidade de Pouso Alegre MG utilizando parâmetros de presença de matérias estranhas e análises microbiológicas. Foram coletadas no período de setembro a outubro de 2017, amostras de chás de camomila, erva-doce, hortelã e chá misto que contém em sua formulação essas mesmas ervas. Foram utilizados os métodos da Association of Official Analytical Chemists International (AOAC) de acordo com a RDC n°14 para capturar as sujidades leves e nas análises microbiológicas, foram utilizados métodos da International Organization for Standardization (ISO) de acordo com a RDC n° 12 para avaliar coliformes totais e termotolerantes, fungos e Salmonella spp. Nas pesquisas de matérias estranhas somente três marcas de camomila foram aprovadas, estando o restante dos chás em desacordo com a legislação vigente por estarem acima do limite de tolerância aceitável. Na avaliação de coliformes e Salmonella sp. todas as amostras foram aprovadas porém, houve um crescimento considerável de fungos filamentosos nestas amostras. Os estudos apontam grandes falhas nas boas praticas de fabricação, por se tratarem de produtos industrializados que contam com processos de limpeza e controle de qualidade para certificarem alimentos livres de risco a saúde dos consumidores. A pesquisa sugere uma revisão da resolução vigente para implantar a análise de presença de fungos
The aim of this study was to evaluate the hygienic-sanitary conditions of four brands of industrialized teas marketed in the city of Pouso Alegre MG using parameters of presence of foreign matter and microbiological analyzes. Were collected in the period from September to October 2017, samples of chamomile teas, fennel, mint and mixed tea that contains in its formulation these same herbs. Were used the methods of the International Association of Analytical Chemists (AOAC) according to RDC n° 14 to capture light dirt and in the microbiological analyzes, were used the methods of the International Organization for Standardization (ISO) according to RDC nº 12 to evaluate total and thermotolerant coliforms, fungi and Salmonella spp. In the research of extraneous materials, only three brands of chamomile were approved, the rest of the teas being in disagreement with the current legislation because they are above the acceptable tolerance limit. In the evaluation of coliforms and Salmonella sp. all samples were approved, however, there was a considerable growth of filamentous fungi in these samples. The studies point out major flaws in good manufacturing practices, as they are industrialized products that rely on cleaning and quality control processes to certify foods that are free from risks to the health of consumers. The research suggests a revision of the current resolution to implement the analysis of the presence of fungi
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Background: Food is a vital substance that helps in the nutritional support and development of the human system and so the issue of food is important for every human being. Food is usually of plant and animal origin and contains nutrients needed by the body and could also be a source of ill health to humans if it is contaminated by microbes through poor hygienic practices. Objectives: The specific objectives are to identify cooked food storage hygiene practices among food vendors in public secondary schools in Oshimili south L.G.A and to determine personal hygiene practices of the food vendors in public secondary schools in Oshimili south L.G.A. Methods: Quasi-experimental design was used for the study. This involves two-phase work using Pre-test and Post-test. The representative sample size of 54 food vendors used for the study was gotten from the school food vending registers of the various schools. Data were entered using Microsoft Excel Windows 7 and exported to IBM SPSS version 15.0 software for analysis. Results: From the finding, more of the vendors (62% and 30%) transport their foods/snacks in closed containers and warmers after the health education intervention. Also, more vendors (Always 46%) started keeping their fingernails clean after the intervention. Similarly, more vendors practiced hand washing after the health education intervention. 41% of the food vendor never practiced hand wash but this was reduced to 26% in the Post-test. Likewise, the number of vendors that never covered food against dust and flies during sales reduced from 10% in Pre-test to 6% in Post-test study. The finding also showed that the vendors clean and sweep their vending environment before and after-sales. From the hypothesis testing, it was established that the health education intervention had a significant influence on the food vendors’ hygiene practices (p<0.05). Conclusion: The food vendors’ hygiene practices were still poor despite some notable improvement after the health education intervention. The school management seems not to be concerned about the hygienic practice of the food vendors and nobody monitors their activities during sales rather they are more concerned about collecting dues from the food vendors monthly. It is therefore recommended that School management should ensure that the food vendors are regularly trained on proper food handling and teachers are also delegated to monitor the food vendors during sales at break time. The government should post health officers to schools in order to monitor food vendors’ hygiene practices on a regular basis.
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Objetivo Conhecer o estado higiênico-sanitário de alfaces (Lactuca sativa) comercializadas na cidade de Araraquara e região (Américo Brasiliense,Matão, Santa Lúcia, Rincão e Taquaritina) SP, quanto a presença de enteroparasitas. Métodos As amostras foram adquiridas em diversos tipos de estabelecimentos (alface in natura) ou em restaurantes self-service, prontas para consumo; as folhas (250 g para folhas in natura e 150 g para folhas prontas para consumo, aproximadamente) foram friccionadas por 5 min em saco plástico contendo 300 ml de solução NaCl 0,9% com 1% de detergente neutro e o líquido de lavagem, após filtração por gaze, sedimentado por 24 horas; o sedimento foi avaliado por exame microscópico direto e também após ser submetido ao método de Faust. Resultados 53% das amostras in natura avaliadas apresentaram algum tipo de contaminação por enteroparasitas (larvas de Helmintos, cistos de protozoários intestinais e ovos de helmintos), sendo que a maior parte das amostras avaliadas foram comercializadas em supermercados na cidade de Araraquara. Na alface pronta para consumo, foi encontrada elevada sujicidade em 3 das 10 amostras analisadas. Conclusão Os resultados obtidos reforçam a necessidade de cuidados de higiene durante toda a cadeia de produção e comercialização da alface, e principalmente no alimento pronto para consumo
Objective To know the hygienic-sanitary state of lettuces (Lactuca sativa) in natura and hygienized commercialized in the city of Araraquara and region (Américo Brasiliense, Matão, Santa Lucia, Rincão and Taquaritina) SP, as for the presence of enteroparasites. Methods The samples were obtained in several types of establishments (lettuce in natura) or self-service restaurants ready for consumption; the sheets were rubbed for 5 min in a plastic bag containing 300 ml 0.9% NaCl solution with 1% neutral detergent and the washing liquid settled for 24 hours; the sediment was evaluated by direct microscopic examination and also after being submitted to the Faust method. Results 53% of the in natura samples evaluated showed some type of enteroparasite contamination (helminth larvae, intestinal protozoa cysts and helminth eggs), and most samples were commercialized in supermarkets in the city of Araraquara. In the ready - to - eat lettuce, high dirt was found in 3 of the 10 analyzed samples. Conclusion The results obtained reinforce the need for hygiene care throughout the production chain and commercialization of lettuce, but mainly in food ready for consumption
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Background: Unsafe food is a serious concern for human health and well-being and has surfaced as a burning issue worldwide. Aims: The present work was aimed at assessing the awareness, behavior and practices of food safety and hygiene among Women in Eastern region of Saudi Arabia. Methodology: A comprehensive questionnaire was designed for collecting required data. The questionnaire comprised mainly of three questions pertaining to food safety issue like (1) knowledge and attitude of food handling (buying, storage and serving food), (2) behavior and practices, (3) food safety knowledge & awareness. The data were analyzed for descriptive, frequency distribution and percentages using SPSS software. Results: Findings indicated that 40% of the women purchased their foods and needs on weekly basis with high rate for the chicken (67.7%) and meat (57.9%), while 26.4% “weekly” utilize or cook vegetables and fruits. 96.2%, 97.4% and 98.3% of the women “always” washed their hands after touching raw chicken/meats and fish, while 48.9% utilized separate cutting boards/knives for raw chicken/meat and fish. However, 89.8% of respondent female rinse cutting boards, knives and plates used for chicken/meats and fish before using them for other food. Only 22.6% of the women “always” checked their fridge temperature (4°C), while 28.1% and 23.4% of the female believed that it was “safe” to leave hot or cold foods out of the fridge for more than 4 hours, respectively. 60% of women believed that it was safe practices to thaw food outside the fridge. Conclusion: Majority of the women in Eastern region (>90%) were well aware of food safety and wash their hands, cutting boards, knives and plates. However, about 25% of the respondent’s female believed that it was “safe” to leave hot/cold foods out of the fridge for more than 4 hours, while 60% believed it was “safe” to defrost frozen foods outside the fridge.
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Background & objectives: Diarrhoeagenic Escherichia coli strains are common agents of diarrhoea particularly in developing countries. Food products of animal origin are considered as common carriers of E. coli. This study was undertaken to identify enterotoxigenic Escherichia coli (ETEC) and enteropathogenic E. coli (EPEC) pathotypes in animal-source foods (ASF). Methods: A total of 222 ASF samples were investigated. Based on the culture and biochemical tests, 109 E. coli isolates were identified. Duplex-polymerase chain reaction assay was used to detect ETEC and EPEC. The target genes selected for each category were the lt and st for the ETEC, and eae and bfp for the EPEC isolates. Results: The occurrence of E. coli in dairy and meat products was 45 and 52.5 per cent, respectively. Among the E. coli isolates, two ETEC, one typical EPEC and three atypical EPEC were detected in meat samples, whereas only one typical EPEC and one atypical EPEC were detected in dairy samples. Interpretation & conclusions: Our results showed presence of ETEC and EPEC strains in ASFs. The milk without pasteurization and traditional dairy products produced in unhygienic conditions are most likely the main sources of E. coli pathotypes and other zoonotic pathogens and thus can be considered a potential hazard to the health of the community.
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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.