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Food Handler

Azmeraw Asires, Moges Wubie, Alemayehu Reta
Introduction: One of the top ten major public health problems in developing countries including Ethiopia is the intestinal parasitic infection. Most of the time, intestinal parasitic infections do not show clinical signs and symptoms and also have a number of potential carriers, such as food handlers, which makes it too difficult to eradicate and control. Objective: The aim of this study is to assess the prevalence and associated factors of intestinal parasitic infection among food handlers at prison, East and West Gojjam, Ethiopia, 2017...
2019: Advances in Medicine
Rayane Stephanie Gomes de Freitas, Diogo Thimoteo da Cunha, Elke Stedefeldt
Restaurant workers, whether aware of this or not, may be responsible for spreading Foodborne Diseases (FBD) to consumers. The purpose of this article is to demonstrate how the knowledge of the risk of FBD can become a gateway to risk perception and cognitive illusions, and how the habitus acts in guiding work practices. The research uses a mixed-methods design with qualitative approach. A study was conducted in six food services during 42 days, which had participatory observation as central method. A Risk Perception Scale and a Locus of Control Questionnaire were applied, helping to obtain data relative to cognitive illusions...
February 2019: Food Research International
Sophie Octavia, Siti Zulaina, Swee Kai Seet, Wee Siong Tien, Minn Thu, Peng Lim Ooi, Lin Cui, Raymond T P Lin
Field investigations were conducted after a small cluster of food poisoning involving six cases was reported. While no stool samples were available from the cases for microbiological testing, Salmonella species was found to be present in the stools of food handlers with gastroenteritis symptoms. Four Salmonella isolates recovered from the food handlers were retrospectively investigated at the genome level using whole-genome sequencing (WGS). WGS showed that S. Anfo (antigenic formulae 39:y:1,2), a rarely isolated serovar, caused infections in the food handlers...
January 30, 2019: Journal of Medical Microbiology
Haiyan Xu, Wei Zhang, Chen Guo, Haiping Xiong, Xiang Chen, Xinan Jiao, Jing Su, Liting Mao, Zhe Zhao, Qiuchun Li
Salmonella is a worldwide foodborne pathogen causing human disease. Food handlers, who are potential carriers of Salmonella, may transmit the pathogen to consumers through food. To determine the prevalence of Salmonella enterica serovars among food handlers working in the catering industry in Nantong, China, a total of 214,542 food handlers' fecal samples were tested for Salmonella in the Nantong CDC (Centers for Disease Control) from 2012 to 2017. Among those tested, 193 (0.09%) were identified to be positive for Salmonella, and the highest detection rate was 0...
January 18, 2019: Foodborne Pathogens and Disease
Fasikaw Adbarie Chekol, Melkitu Fentie Melak, Aysheshim Kassahun Belew, Ejigu Gebeye Zeleke
OBJECTIVE: The objective of this study was to assess food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia. RESULTS: In this study a total of 416 food handlers were participated with a response rate of 416 (98.6%). Proportion of good food handling practice was 167 (40.1%) [95% CI (confidence interval): 35.10, 44.50]. Work experience [AOR (adjusted odds ratio):1.95, 95% CI 1.11, 3.45], good attitude (AOR = 1...
January 14, 2019: BMC Research Notes
Taha Talip Türkistanlı, Coşkan Sevgili
BACKGROUND: Reducing the crew size of the galley department on merchant vessels causes heavy workload for the remaining food handlers on board. This situation in return, could trigger risky behaviours and create an unsanitary environment which can facilitate the spread of various gastrointestinal disorders on ships. In such cases, ensuring and supervising food hygiene and food safety on board is up to maritime captains and officers. In addition to that, each crew member on board should maintain a general awareness of food hygiene to prevent any outbreaks...
2018: International Maritime Health
Ellen W Evans, Elizabeth C Redmond
Food-handler hand-hygiene can be a contributory factor for food-borne illness. Cognitive data (knowledge/attitudes/self-reported practices), while informative, are not indicative of behaviour, and are subject to biases. Consequently, observation of behaviour is superior to survey data. However, researcher presence in direct observation increases reactivity, whereas video observation gives comprehensive analysis over a longer period, furthermore, familiarity reduces reactivity. Although video observation has been used to assess food safety at retail/foodservice, this valuable method is under-utilized in food-manufacturing environments...
December 20, 2018: International Journal of Environmental Health Research
Aimi M Mohd Yusof, Nor A A Rahman, Mainul Haque
Background: Food poisoning (FP) commonly occurs because of consuming contaminated food, which can be fatal. Many people are not aware of the dangers of FP. Thus, the purpose of this study is to analyze the knowledge, attitude, and practice (KAP) of FP among dietetic students (DS) and food handlers (FH) in a public university in Malaysia. Materials and Methods: A cross-sectional study was designed, and a self-administered questionnaire was distributed to 106 respondents...
October 2018: Journal of Pharmacy & Bioallied Sciences
Fabrizia Guidi, Anna Duranti, Silvia Gallina, Yacine Nia, Annalisa Petruzzelli, Angelo Romano, Valeria Travaglini, Alberto Olivastri, Vincenzo Calvaresi, Lucia Decastelli, Giuliana Blasi
In summer 2017, a foodborne outbreak occurred in Central Italy, involving 26 workers employed in the post-earthquake reconstruction. After eating a meal provided by a catering service, they manifested gastrointestinal symptoms; 23 of them were hospitalized. The retrospective cohort study indicated the pasta salad as the most likely vehicle of poisoning. Foods, environmental samples, and food handlers' nasal swabs were collected. Bacillus cereus ( Bc ) and coagulase-positive staphylococci (CPS) including S. aureus , together with their toxins, were the targets of the analysis...
December 6, 2018: Toxins
Daniele da Silva Bastos Soares, Patrícia Henriques, Daniele Mendonça Ferreira, Patrícia Camacho Dias, Silvia Pereira, Roseane Moreira Sampaio Barbosa
The scope of this study was to analyze the hygienic-sanitary conditions in nine School Food and Nutrition Units (UANE) of a municipality in the state of Rio de Janeiro (Brazil). A Best Practices in School Food Checklist proposed and validated by Stedefeldt et al., containing items scored and grouped into six thematic blocks (BT) was applied. The total score (P) results per BT and the final score (PF) were obtained using the Best Practices in School Food software®. The P results in UANE were compared with the classification of Collegiate Board Resolution No...
December 2018: Ciência & Saúde Coletiva
Shirin Khodabakhsh Arbat, Hossein Hooshyar, Mohsen Arbabi, Majid Eslami, Batul Abani, Rezvan Poor Movayed
The most important transmission path of intestinal parasites is the consumption of contaminated water and food. This survey was conducted to determine the prevalence of intestinal parasites among food handlers in Kashan, central Iran. This cross-sectional study was carried on 1018 food handlers who referred to the health centers in order to receive health certificate in 2017-2018. Stool samples of food handlers were collected and examined using direct and formalin-ethyl acetate methods. Results were recorded in information form along with some demographic data such as sex, age...
December 2018: Journal of Parasitic Diseases: Official Organ of the Indian Society for Parasitology
Abeba Mengist, Yibeltal Aschale, Alemayehu Reta
Background: Food handlers with untrimmed finger nails could contribute or serve as a vehicle for the transmission of food poisoning pathogens. Objectives: This study was conducted to determine the prevalence of bacteria and intestinal parasites among food handlers and antibiotic susceptibility profile of the isolated bacteria in Debre Markos University, Ethiopia. Materials and Methods: This laboratory-based cross-sectional study involved 220 food handlers working in food service establishments in Debre Markos University between 1st January 2015 to 31th June 2016...
2018: Canadian Journal of Infectious Diseases & Medical Microbiology
Camila Valdejane Silva de Souza, Paulo Roberto Medeiros de Azevedo, Larissa Mont'Alverne Jucá Seabra
This study aims to assess food safety knowledge and practices of food handlers in popular public restaurants in Brazil. A questionnaire has been applied with 70 food handlers in different municipalities, with questions related to food safety knowledge and food safety self-reported practices, and observed practices. To check hygienic-sanitary conditions of restaurants, a checklist has been applied. Regarding food safety knowledge, an average of 72.64% of correct answers has been observed. Food safety self-reported practices presented 80...
October 2018: Journal of Food Safety
Ian Young, Abhinand Thaivalappil, Lisa Waddell, Richard Meldrum, Judy Greig
Various psychosocial and organizational factors have been investigated as determinants of food handlers' food safety behaviours. A systematic review and meta-analysis of studies in this area was conducted to identify and synthesize the key behavioural determinants. Standard systematic review steps were followed: comprehensive search strategy; relevance screening; article characterization; risk of bias assessment; data extraction; and random-effects meta-analysis. Sixty-two relevant studies were identified, and knowledge was the most commonly investigated behavioural determinant (n = 51)...
November 8, 2018: International Journal of Environmental Health Research
Saeed Fooladvand, Hossein Sarmadian, Danial Habibi, Alex van Belkum, Ehsanollah Ghaznavi-Rad
This study defined the prevalence of enterotoxin gene-positive Staphylococcus aureus strains among food handlers and non-food processing healthy nasal S. aureus carriers in central Iran. Meticillin-resistant S. aureus (MRSA) strains were diagnosed by cefoxitin disk diffusion. PCR was used to detect the mecA, Sa442, and enterotoxin genes. Out of the 1113 food handlers, 224 (20.1%) were nasal carriers of S. aureus and 157 (70.1%) of these isolates were positive for one or more enterotoxin genes. The most prevalent enterotoxin gene was sei (40...
October 23, 2018: European Journal of Clinical Microbiology & Infectious Diseases
Fernando Pérez-Rodríguez, Junehee Kwon, Araceli Bolívar, Kevin Sauer, Dojin Ryu, Ewen Todd
Human noroviruses (NoV) are recognized worldwide as important pathogens and the primary cause of foodborne disease outbreaks from contaminated food in the U.S. They are often transmitted by infected food handlers manipulating foods during preparation, such as fresh fruits and vegetables. This paper provides a study to model the transfer of NoV between food handlers and vegetables during salad preparation in school food services based on direct observation data. Three transfer pathways were modeled by considering different initial contamination sources (environment, handlers and contaminated produce)...
October 3, 2018: International Journal of Food Microbiology
Amir Mokhtari, Jane M Van Doren
We used an agent-based modeling (ABM) framework and developed a mathematical model to explain the complex dynamics of microbial persistence and spread within a food facility and to aid risk managers in identifying effective mitigation options. The model explicitly considered personal hygiene practices by food handlers as well as their activities and simulated a spatially explicit dynamic system representing complex interaction patterns among food handlers, facility environment, and foods. To demonstrate the utility of the model in a decision-making context, we created a hypothetical case study and used it to compare different risk mitigation strategies for reducing contamination and spread of Listeria monocytogenes in a food facility...
October 15, 2018: Risk Analysis: An Official Publication of the Society for Risk Analysis
Anh Tuan Le Nguyen, Bach Xuan Tran, Huong Thi Le, Xuan Thanh Thi Le, Khanh Nam Do, Hoa Thi Do, Giang Thu Vu, Long Hoang Nguyen, Carl A Latkin, Cyrus S H Ho, Roger C M Ho
Efforts to prevent foodborne illnesses in food facilities require sufficient knowledge on hygiene and safety standards from both food processors and customers. However, studies about knowledge, attitude, and practices of customers towards these issues are constrained. This study explored the knowledge, attitude, and practices (KAP) of customers regarding the practices of food facilities as well as potential associated factors. A cross-sectional survey was conducted in Hanoi from September to October 2015. Questions about knowledge, attitude, and practice towards food hygiene and safety were asked, alongside sociodemographic characteristics...
September 25, 2018: International Journal of Environmental Research and Public Health
Raúl O Saucedo-Alderete, Joseph D Eifert, Renee R Boyer, Robert C Williams, Gregory E Welbaum
Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe ("Athena" and "Hale's Best Jumbo" cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan (109 CFU/mL) and held at 37°C for 1 or 24 hr. Rind plugs were diluted, shaken, and sonicated, and solutions were enumerated. Texture quality and color were evaluated over 14 days storage at 4°C after 0 and 1% CPC spray applications. A 0.5 or 1.0% (vol/vol) application of CPC after Salmonella reduced the pathogen levels between 2...
August 2018: Journal of Food Safety
Dadi Marami, Konjit Hailu, Moti Tolera
Background: Intestinal parasitic infections are major public health problems worldwide, with high prevalence in low income countries where substandard food hygiene practices are common. Asymptomatic food handlers with poor personal hygiene could be potential sources of parasitic infections. This study was aimed to assess the prevalence of intestinal parasitic infections and associated factors among asymptomatic food handlers working at Haramaya University cafeterias, eastern Ethiopia...
2018: Annals of Occupational and Environmental Medicine
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