Decimal reduction times of Pyrodinium bahamense var. compressum and Escherichia coli in chlorine- and ultraviolet-treated seawater.

AIMS: Decimal reduction times (D-values) of the vegetative cells of Pyrodinium bahamense var. compressum and Escherichia coli in ultraviolet- and chlorine-treated seawater were established. METHODS AND RESULTS: The cells of the test organisms were exposed to ultraviolet- and chlorine-treated seawater and maintained at 20-35 ppt salinity and 20 to 35 degrees C. The dinoflagellate cells which cause Paralytic Shellfish Poisoning (PSP) were found to be more resilient than the bacterial cells. Ultraviolet treatment was found to be more effective than chlorine to both test organisms. Irreversible morphological changes in the treated dinoflagellate cells were noted, including protoplast discoloration, cellular membrane leakage and damage to the thecal armour. CONCLUSIONS: The vegetative cells of both test organisms in seawater were more sensitive to ultraviolet treatment than to chlorine exposure. Generally, the dinoflagellate cells were less susceptible than bacterial cells to both disinfection treatments. SIGNIFICANCE AND IMPACT OF THE STUDY: Results of this study may have significant implications in depuration procedures for molluscs and cleaning protocols for ballast waters of ships.

Food safety knowledge and practices of streetfood vendors in a Philippines university campus.

A survey on food safety knowledge and practices of streetfood vendors from a representative urban university campus in Quezon City, Philippines was done. A face-to-face interview was conducted using a standardized survey tool containing 70 questions, which included queries on demographics and food safety knowledge and practices of streetfood vendors. Topics on food safety assessment in both practices and knowledge included: health and personal hygiene, good manufacturing procedures, food contamination, waste management, and food legislation. The study found that among the 54 streetfood vendors surveyed, knowledge on food safety concepts was established particularly on topics that dealt with health and personal hygiene, food contamination and good manufacturing procedures. However, vendors were shown to be not too knowledgeable in terms of food legislation and waste management. A significant gap between knowledge and practice on these topics was established and it was primarily attributed to the tendencies of street food vendors to compromise food safety for financial issues. Confusion in food legislation was established in this test microcosm because the purveyor of food safety regulations was not the local government health unit but the business concession office of the campus administration. The provision of continuous food safety education, some financial assistance through social services affiliations, and basic water and waste management utilities were recommended to diminish the gap between knowledge and practices of safe streetfood vending in school campuses.